{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T21:52:41Z","timestamp":1793051561128,"version":"4.5.0"},"reference-count":69,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2026,6,9]],"date-time":"2026-06-09T00:00:00Z","timestamp":1780963200000},"content-version":"vor","delay-in-days":8,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,6,1]],"date-time":"2026-06-01T00:00:00Z","timestamp":1780272000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2026,6]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Green mango peel (\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Mangifera indica<\/jats:italic>\n                    <\/jats:styled-content>\n                    L.) is an abundant agro\u2010industrial by\u2010product rich in phenolic compounds with strong antioxidant potential, making it a promising source of natural bioactives for food and nutraceutical applications. However, efficient extraction conditions for maximizing these compounds remain insufficiently established. This study aimed to optimize ultrasound\u2010assisted extraction (UAE) conditions for total phenolic content (TPC), DPPH radical scavenging activity, and reducing power from green mango peel using response surface methodology (RSM). A three\u2010factor, three\u2010level Box\u2013Behnken design (BBD) was employed to investigate the effects of extraction time (10\u201330\u2009min), temperature (30\u00b0C\u201360\u00b0C), and ethanol concentration (30%\u201370%). A total of 17 experimental runs were conducted, and second\u2010order polynomial models were developed for all responses. The adequacy of the models was confirmed by analysis of variance (ANOVA), which showed that all independent variables significantly influenced TPC, DPPH, and reducing power (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.01). The models demonstrated strong statistical performance, with\n                    <jats:italic>R<\/jats:italic>\n                    <jats:sup>2<\/jats:sup>\n                    values of 0.9976, 0.9943, and 0.9989, and adjusted\n                    <jats:italic>R<\/jats:italic>\n                    <jats:sup>2<\/jats:sup>\n                    values of 0.9754, 0.9707, and 0.9827 for TPC, DPPH, and reducing power, respectively. The predicted\n                    <jats:italic>R<\/jats:italic>\n                    <jats:sup>2<\/jats:sup>\n                    values (0.8302, 0.7966, and 0.8794) further indicate good model reliability and acceptable predictive capability. RSM optimization identified the optimal extraction conditions as 36.25\u00b0C, 12\u2009min, and 53.75% ethanol concentration. Under these conditions, the experimental values for TPC, DPPH radical scavenging activity, and reducing power were 28\u2009\u00b1\u20091.5\u2009mg GAE\/g DW, 58%\u2009\u00b1\u20092%, and 46\u2009\u00b1\u20091.8\u2009mg AAE\/g DW, respectively, which closely matched the predicted values, confirming the validity of the developed models. Overall, the study demonstrates that UAE combined with RSM is an efficient, reliable, and green extraction strategy for recovering phenolic compounds from green mango peel. The optimized process supports the sustainable valorization of agro\u2010industrial waste and highlights the potential of mango peel as a functional ingredient source for antioxidant\u2010rich food and nutraceutical applications.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.71997","type":"journal-article","created":{"date-parts":[[2026,6,10]],"date-time":"2026-06-10T05:18:16Z","timestamp":1781068696000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Optimization of Ultrasound\u2010Assisted Extraction Conditions for Phenolic Content and Antioxidant Activity in Green Mango Peel Using Response Surface Methodology"],"prefix":"10.1002","volume":"14","author":[{"given":"Md. Arifur","family":"Rohman","sequence":"first","affiliation":[{"name":"Department of Food Engineering and Technology Hajee Mohammad Danesh Science and Technology University  Dinajpur Bangladesh"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Md. Naimur","family":"Rahman","sequence":"additional","affiliation":[{"name":"Department of Food Engineering and Technology Hajee Mohammad Danesh Science and Technology University  Dinajpur Bangladesh"},{"name":"Department of Nutrition and Food Engineering Daffodil International University, DSC, Birulia  Savar Dhaka Bangladesh"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1335-6001","authenticated-orcid":false,"given":"Md. Abdul","family":"Halim","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Engineering Daffodil International University, DSC, Birulia  Savar Dhaka Bangladesh"},{"name":"Department of Food Science and Nutrition Hajee Mohammad Danesh Science and Technology University  Dinajpur Bangladesh"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mouluda","family":"Sohany","sequence":"additional","affiliation":[{"name":"Department of Food Engineering and Technology Hajee Mohammad Danesh Science and Technology University  Dinajpur Bangladesh"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3066-1566","authenticated-orcid":false,"given":"Md. Sultan","family":"Mahomud","sequence":"additional","affiliation":[{"name":"Department of Food Engineering and Technology Hajee Mohammad Danesh Science and Technology University  Dinajpur Bangladesh"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,6,9]]},"reference":[{"key":"e_1_2_12_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2022.e11109"},{"key":"e_1_2_12_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2021.103996"},{"key":"e_1_2_12_4_1","volume-title":"Official Methods of Analysis of AOAC International","author":"AOAC International","year":"2016"},{"key":"e_1_2_12_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2013.01.014"},{"key":"e_1_2_12_6_1","doi-asserted-by":"publisher","DOI":"10.3390\/horticulturae8111014"},{"key":"e_1_2_12_7_1","doi-asserted-by":"publisher","DOI":"10.5958\/0976-0563.2015.00016.0"},{"key":"e_1_2_12_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foohum.2025.100971"},{"key":"e_1_2_12_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.talanta.2008.05.019"},{"key":"e_1_2_12_10_1","doi-asserted-by":"publisher","DOI":"10.15406\/mojfpt.2023.11.00284"},{"key":"e_1_2_12_11_1","volume-title":"Empirical Model Building and Response Surfaces","author":"Box G. 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