An optimized alternative for phenolic compound-extraction of strawberry bagasse agro-industrial residues

The optimum extraction conditions for highest recovery of total phenolics content and antioxidant capacities were analyzed for strawberry (Fragaria ananassa) using response surface methodology. Phenolic compounds have been used in food technological processes, and thus it can contribute to the prevention of some degenerative diseases and used as antioxidant or antimicrobial. The assessment of the concentration of total phenolics, as well as their capacity to scavenge ABTS and the antioxidant capacity, determined by the modified DPPH method, were investigated based on distinct combinations of time, temperature, and solvents concentration. It was investigated that the optimum condition for getting the highest antioxidant yield was obtained under water-acetone (80:20, v/v) at 36 °C and 36 min. We have found that the maximum yield of total phenolic was 1707.66 ± 38.43 (mg GAE/100 g), preserving the antioxidant capacity which was measured by using DPPH and ABTS assays, showing an EC50 of 1085.20 ± 32 (g fruit/g of DPPH) and 66.67 ± 2.4 (μM trolox/g fruit) respectively. This method is also easier and cheaper than other methods to perform polyphenols extractions since does not require expensive reagents or high quantities of organic solvents.