RT Journal Article
T1 Characterization of polyphenolic compounds extracted from different varieties of almond hulls (prunus dulcis L.)
A1 Kahlaoui, Maher
A1 Borotto Dalla Vecchia, Stefania
A1 Giovine, Francesco
A1 Ben Haj Kbaier, Hayet
A1 Bouzouita, Nabiha
A1 Barbosa Pereira, Letricia
A1 Zeppa, Giuseppe
K1 Almond hull
K1 Prunus dulcis L
K1 Ultrasound-assisted extraction
K1 Response surface methodology
K1 Radical scavenging activity
K1 Polyphenols
AB Ultrasound-assisted extraction (UAE) was applied as a pretreatment technique to improve the recovery of polyphenols from the almond hulls of four Tunisian and three Italian almond varieties, followed by the characterization with HPLC-DAD. The operating parameters (solid/liquid ratio, extraction time, and ethanol concentrations) were optimized using a Response Surface Methodology. A polynomial equation was calculated to describe the relationship between the operating parameters and dependent variables as total polyphenolic content (TPC) and antioxidant activity (RSA). A desirability function approach was used to determine the optimum conditions for operating parameters: a solid:solvent ratio of 2 g/100 mL, an extraction time of 13 min, and an ethanol concentration of 51.2%. Among the almond varieties, Pizzuta and Fakhfekh showed the highest polyphenol content and antioxidant activity. HPLC-DAD analysis of almond hull extracts confirmed that chlorogenic acid, catechin, and protocatechuic acid were the most important polyphenols in almond hull. The results highlighted that UAE could be an effective technique for the recovery of phenolic compounds from almond hull, thereby making this byproduct a promising source of compounds with potential applications in food and healthcare sectors
PB MDPI
YR 2019
FD 2019
LK http://hdl.handle.net/10347/21072
UL http://hdl.handle.net/10347/21072
LA eng
NO Kahlaoui, M.; Borotto Dalla Vecchia, S.; Giovine, F.; Ben Haj Kbaier, H.; Bouzouita, N.; Barbosa Pereira, L.; Zeppa, G. Characterization of Polyphenolic Compounds Extracted from Different Varieties of Almond Hulls (Prunus dulcis L.). Antioxidants 2019, 8, 647
NO This study was financially supported by the Ministry of Higher Education and Scientific Research and Tunisia Carthage University, under DP-2017-BALT “Academic and Educational Mission of Tunisia”, as well as by the University of Torino, Research Direction and Doctorates Section, under mobility support from the Cotutelle Agreement Grant (No. D.D.n.2622)
DS Minerva
RD 24 abr 2026