Effect of thermo-sonication and cinnamon leaf essential oil on total phenol and anthocyanin contents of natural pomegranate juice using response surface methodology

Response surface methodology was used to study the effect of temperature, ultrasound (US) and cinnamon leaf essential oil on total phenolic and anthocyanin contents on natural pomegranate juice.
Pomegranate juice samples were continuously sonicated (24 kHz; amplitude levels: 0-100%) during 10 min, in combination with cinnamon leaf essential oil (0-320 mg L^-1) and temperature (50-60°C). Total phenolic and anthocyanin contents were measured.
Response surface methodology based upon a three-factor, three-level Box-Behnken experimental design was used to determine the effect of independent variables.
Under process conditions used in this study, the prediction models developed for bioactive compounds were closely correlated (R²_aj>0.96) to experimental data.
It was observed that 50% amplitude + 0 mg L^-1 + 50°C treatment increased the total phenolic content by 36.62%, while 0% amplitude + 160 mg L^-1 + 60°C treatment decreased the total phenolic content by 34.44%. It was observed that 50% amplitude + 0 mg L^-1 + 50°C treatment increased the anthocyanin content by 31.50%, while 50% amplitude + 320 mg L^-1 + 50°C treatment decreased the anthocyanin content by 34.69%. Box-Behnken design and response surface methodology were demonstrated to be an effective technique to model the effect of sonication on juice quality while minimizing the number of experiments required.

VIII International Postharvest Symposium: Enhancing Supply Chain and Consumer Benefits – Ethical and Technological Issues

M. Sánchez-Rubio, A. Taboada-Rodríguez, M.E.A. Alnakip, M. Abouelnaga, F. Marín-Iniesta

ultrasound, plant extract, bioactive compounds

https://doi.org/10.17660/ActaHortic.2018.1194.155