foods Article Optimization of Ultrasound-Assisted Extraction via Sonotrode of Phenolic Compounds from Orange By-Products María del Carmen Razola-Díaz 1 , Eduardo Jesús Guerra-Hernández 1 , Celia Rodríguez-Pérez 2,3,4 , Ana María Gómez-Caravaca 3,5, Belén García-Villanova 1 and Vito Verardo 1,3,* 1 Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain;
[email protected] (M.d.C.R.-D.);
[email protected] (E.J.G.-H.);
[email protected] (B.G.-V.) 2 Department of Nutrition and Food Science, University of Granada, C/ Santander, 52005 Melilla, Spain;
[email protected] 3 Biomedical Research Centre, Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain;
[email protected] 4 Instituto de Investigación Biosanitaria ibs.GRANADA, 18071 Granada, Spain 5 Department of Analytical Chemistry, University of Granada, Avda Fuentenueva, 18071 Granada, Spain * Correspondence:
[email protected] Abstract: Orange peel is the main by-product from orange juice industry. It is a known source of bioactive compounds, mostly phenolic compounds, and it has been widely studied for its healthy activities. Thus, this research focuses on the establishment of ultrasound-assisted extraction of phenolic compounds in orange peel using a sonotrode. For this purpose, a Box–Behnken design of 27 experiments was carried out with four independent factors—ratio ethanol/water (v/v), time (min), Citation: Razola-Díaz, M.d.C.; amplitude (%), and pulse (%). Quantitative analyses of phenolic compounds were performed and the Guerra-Hernández, E.J.; antioxidant activity was measured by ABTS and DPPH methods.