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August 22, 2026Applied SciencesOpen Access

Influence of Extraction Techniques and Solvent Composition on Phenolic Recovery and Antioxidant Activity of Extracts from New Zealand-Grown Macadamia Husk

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Authors

MAMd Faruk AhmedCWCatherine P. WhitbyDPDavid G. Popovich

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Overview

Experimental study reveals ultrasonic extraction with aqueous ethanol maximizes phenolic yield from macadamia husks, highlighting potential for food-grade valorization.

Key Points

  • To evaluate the impact of different extraction techniques and solvent mixtures on phenolic recovery and antioxidant capacity from New Zealand-grown macadamia husk.
  • Compared three extraction methods: conventional solvent extraction, accelerated solvent extraction, and ultrasonic probe-assisted extraction (UPAE).
  • Tested water, aqueous ethanol, and methanol at various concentrations as extraction solvents.
  • Quantified total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity via DPPH and ABTS radical scavenging assays.
  • Extraction efficiency differed significantly across solvent types and extraction methods (p < 0.05).
  • Aqueous ethanol at 50% concentration achieved high TPC (45.19 mg GAE/g dry sample), the highest TFC (149.85 mg QE/g dry sample), and the strongest DPPH and ABTS radical scavenging activity.
  • UPAE generally outperformed conventional and accelerated solvent extraction methods, with 50% aqueous ethanol offering an effective, food-grade extraction system.

Cite This Study

Ahmed et al. (2026) studied this question.

synapsesocial.com/papers/6a895ffeca7ade938187f059https://doi.org/10.3390/app16168295
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