JOURNAL OF FOOD PROCESS ENGINEERING, vol.42, no.2, 2019 (SCI-Expanded)
This work was undertaken to assess and model the influence of ethanol concentration (0-96 v/v %), extraction temperature (40-80 degrees C) and extraction time (20-60 min) on total phenolic content (TPC) values of ultrasound-assisted extracts using response surface methodology (RSM) and fuzzy models. Both models exhibited good estimations; however, the outcomes of the fuzzy model were marginally more accurate. The maximization of TPC (149.3 mg GAE/g dry weight) was therefore performed based on fuzzy optimization which corresponded to ethanol concentration of 72%, extraction time of 50 min and temperature of 70 degrees C. For this reason, the cinnamon extract samples with maximum TPC calculated by using the fuzzy modeling were analyzed and characterized in terms of molecular (FT-IR) and compositional (HPLC) properties. The FTIR results revealed characteristic bands while HPLC analysis indicated presence of two major components; trans-cinnamic acid (41 mg/g) and p-coumaric acid (2 mg/g) contents. These results verified that the fuzzy model is an effectual tool to model and optimize TPC of ultrasound-assisted cinnamon extract.