Ultrasonic Extraction of Phenolic Compounds from Eggplant Peel and Formulation of Eggplant Peel Extract-Enriched Ice-Cream

Table 1

Optimization of ultrasound-assisted extraction of eggplant peel.

Exp. no.	Independent variables			Response variables
	Temperature (°C)	Time (min)	Solvent (%)	TAC (mg/g)	TPC (mg GAE/g)	DPPH inhibition (%)
1	45	30	60	4.568	4.605	79.63
2	60	45	60	4.52	4.48	81.21
3	30	60	70	5.6	5.41	84.7
4	45	45	70	5.34	5.755	85.6
5	45	45	70	7.42	7.13	94
6	30	45	60	3.68	3.475	72.51
7	60	60	70	5.44	4.89	83.07
8	45	45	70	6.9	7.13	89.98
9	45	45	70	7.52	6.7	88.41
10	60	30	70	4.98	4.06	81.5
11	30	45	80	3.76	3.505	73.03
12	60	45	80	4.2	3.52	80.6
13	45	45	70	7.94	7.03	94.8
14	45	60	60	3.52	3.62	79.12
15	45	30	80	4.14	3.13	60
16	30	30	70	5.62	5.665	84
17	45	60	80	4.84	4.48	83.4

TAC, total anthocyanin content; TPC, total phenolic content; DPPH, 2,2-diphenyl-1-picrylhydrazyl.