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This study aims to optimize extraction methods to maximize phenolic content and antioxidant activity from green mango peel.

Optimization of Ultrasound‐Assisted Extraction Conditions for Phenolic Content and Antioxidant Activity in Green Mango Peel Using Response Surface Methodology

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This study aims to optimize extraction methods to maximize phenolic content and antioxidant activity from green mango peel.
Used ultrasound-assisted extraction with response surface methodology.
Employed a Box–Behnken design for three factors: extraction time, temperature, and ethanol concentration.
Conducted 17 experimental runs to develop predictive models for extraction outcomes.
Achieved optimal extraction conditions of 36.25°C, 12 min, and 53.75% ethanol concentration.
Measured total phenolic content at 28 ± 1.5 mg GAE/g DW, 58% DPPH radical scavenging activity, and 46 ± 1.8 mg AAE/g DW for reducing power.
Statistical analysis indicated strong model reliability with R2 values between 0.9943 and 0.9989.

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Randomized trial optimizes antioxidant extraction in green mango peel, indicating a sustainable approach for bioactive recovery.

Rohman et al. (2026) studied this question.

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