Optimization of microwave assisted extraction of simmondsins and polyphenols from Jojoba (Simmondsia chinensis) seed cake using Box-Behnken statistical design

•Closed-vessel MAE was used for simmondsins and polyphenols recovery from Jojoba cake.•Box-Benkhen RSM was successfully used for optimization of MAE.•Generated models were suitable for the prediction of optimal operational conditions.•Higher extraction temperature improved the extraction yields and...

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Veröffentlicht in:	Food chemistry 2021-09, Vol.356, p.129670-129670, Article 129670
Hauptverfasser:	Feki, Firas, Klisurova, Daniela, Masmoudi, Mohamed Ali, Choura, Sirine, Denev, Petko, Trendafilova, Antoaneta, Chamkha, Mohamed, Sayadi, Sami
Format:	Artikel
Sprache:	eng
Schlagworte:	Jojoba (Simmondsia chinensis) seed cake Microwave-assisted extraction ORAC Polyphenols Response surface methodology (RSM) Simmondsins
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