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

What if the peel you toss away could be a treasure trove of antioxidants? Green mango peel, a massive agro-industrial waste, hides phenolic compounds with powerful antioxidant potential—and scientists just found the perfect recipe to unlock them.

Every year, mountains of green mango peel are discarded as waste. But this humble by-product is packed with phenolic compounds—natural molecules with strong antioxidant activity. The challenge? Extracting them efficiently. A new study turned to ultrasound-assisted extraction (UAE), a green technique that uses sound waves to break cell walls and release bioactives, and optimized it using response surface methodology (RSM).

Key Points

• Ultrasound-assisted extraction optimized for green mango peel phenolics.
• Optimal conditions: 36.25°C, 12 min, 53.75% ethanol.
• Models show high reliability (R² > 0.99) and predictive power.