EXTRACTION OF PHENOLIC COMPOUNDS FROM PEACH POMACE BY MICROWAVE AND ULTRASOUND ASSISTED EXTRACTION

In this study, the effect of three different methods on the extraction of phenolic compounds from peach pomace was determined in terms of total phenolic compound (TPC) and antioxidant activity. Phenolic compounds were extracted from peach pomace using 80% methanol (containing 1% HCl) by conventional method (30, 60, 120 and 240 minutes); ultrasound-assisted extraction (60, 80 and 100% amplitude; 10, 20 and 30 min); microwave-assisted extraction (360, 600 and 900 W; 30, 60 and 90 seconds). In the conventional method, TPC was determined as 1834.88±84.55 mg GAE/kg FW after 4 hours. In the ultrasound-assisted extraction, TPC was measured as 1817.21 ± 36.95 mg GAE/kg FW at 100% amplitude for 10 minutes. It was determined that TPC was 2802.464 ± 61.49 mg GAE/kg FW for microwave assisted extraction at 900 W and 90 s. The EC50 value was 37.54 ± 0.08 mg/ml for conventional extraction, 73.72 ± 0.13 mg/ml for ultrasound assisted extraction and 63.17 ± 0.16 mg/ml for microwave assisted extraction. Accordingly, it can be said that microwave and ultrasound assisted extraction provides significant advantages in terms of time saving