Effect of commercial enzymatic preparation with pectolytic activities on conventional extraction and ultrasound‐assisted extraction of oil from grape seed (Vitis vinifera L.)

Conventional solvent extraction (CE) and ultrasound‐assisted extraction (UAE) in hexane for oil from untreated and enzyme‐treated grape seeds were investigated and compared. Among the output power tested (50, 100 and 150 W) in UAE on untreated seeds, UAE at 150 W for 30 min with liquid‐to‐solid ratio 8:1 (v/w) gave oil extraction yield comparable to CE (ca. 14% w/w) for 6 h with liquid‐to‐solid ratio 12:1 (v/w). CE and UAE at 150 W did not influence the fatty acid profiles of oil. CE oil was found to be the most oxidised. The enzymatic treatments (2, 4 and 6 g per 100 g seeds of Rapidase^® Expression) prior to CE enhanced by 2.5% of the oil yield. Enzymatic treatments higher than 2 g per 100 g seeds increased relative value of some fatty acids both in CE and UAE. Enzymatic pretreatment from 2 to 4 g per 100 g seeds significantly improved some physicochemical parameters of oil quality when extracted by CE, but not by UAE.     

Ultrasound assisted extraction of oils from apple seeds: A comparative study with supercritical fluid and conventional solvent extraction

The aim of this study was to optimize the processing conditions for the extraction of apple seed oil by applying ultrasounds (UAE) using hexane as solvent. A response surface methodology with a central composite design identified the following optimized parameters: 56 W of power (64% amplitude), 30 min at 30 °C. The obtained oil presented a fatty acids profile rich in linoleic acid (35.5 ± 2.8 g/100 g) with an antioxidant activity equal to 0.22 ± 0.1 mg Trolox/g oil and a total phenolic content of 0.16 ± 0.1 mg GAE/o oil. The chemical characteristics of the UAE oil were then compared with those obtained for the oils extracted with Soxhlet (SE) and supercritical fluid (SFE). UAE gave similar yields (17.20 ± 2.3%) compared to SFE (19.3 ± 2.1%), and SE (19.1 ± 1.5%). Fatty acid profiles were also not significantly different (p < 0.05). The UAE oil was richer in antioxidants like phloretin and phloridzin. Amygdalin was detected in UAE and SE oils but not in SFE oil. The comparison among the processes showed that the UAE was a more efficient and time-saving technique, while SFE was able to provide an oil free from amygdalin suitable for possible further food applications.     

Frequency and wave type effects on extractability of oleuropein from olive leaves by moderate electric field assisted extraction

The moderate electrical field (MEF) process was used to reduce the process time (t) of oleuropein extraction from olive leaves. MEF process was performed with methanol-water (4:1 v/v) with sine wave-SN and square wave-SQ at 30 V/cm with different frequencies (1, 1000, and 2000 Hz). The conventional extraction (CE) method was performed for 8 h in methanol-water (4:1 v/v) mixture at 40 °C. The effects of MEF conditions on t, effective electrical conductivity (EEC), cell disintegration (Zc) and extraction performance coefficient (EPC) were determined. SN provided desired extraction yield in a shorter time than SQ (p < 0.05). The necessary extraction time for target extraction yield (21.6 ± 1.0 mg Oleuropein/g dm) increased as the frequency decreased (p < 0.05). SN resulted in higher Zc values compared to SQ (p < 0.05). EPC of MEF was higher than CE (p < 0.05). It is concluded extractability of the oleuropein at any given extraction time could be improved by MEF compared to CE.     

Antioxidant activities of some dried fruits consumed in Algeria

Dried fruits such as prune, apricots, raisins and figs are an important source of different antioxidants which can inhibit the harmful effects of the free radicals. They receive increasing attention for their potential role in prevention of human diseases. The aims of our study were the quantification of some antioxidants (carotenoïds, total phenolic compounds, anthocyanins, flavonoïds and proanthocyanidins) using colorimetric assays and the determination of antioxidant activities by three methods. Three aqueous solvents (distilled water, ethanol and methanol) were used for the extraction of some antioxidants. Apricots and figs had the highest concentration of carotenoïds (10.7 and 10.8 mg βCE/100 g, respectively). Raisins were the richest fruits in total phenolic concentration (1.18 g GAE/100 g) and proanthocyanidins (17.53 mg CE/100 g). Also, figs had the highest concentration of flavonoïds (105.6 mg QE/100 g) and anthocyanins (5.9 mg/100 g). Apricots and raisins possessed a good reducing power, while Agen prune showed significant antioxidant activity to the phosphomolybdate. There were significant correlations between total phenolic concentration and antiradical activity (r = 0.89; p < 0.001) of ethanolic extract and reducing power (r = 0.80; p < 0.01) of aqueous extract.     

Optimization of trypsin-assisted extraction,physico-chemical characterization,nutritional qualities and functionalities of palm kernel cake protein

The extraction of palm kernel cake protein (PKCP) was enhanced by trypsin-assisted assay. From the Response Surface Methodology (RSM) generated model, the optimum conditions were using trypsin at concentration 1.36 g/100 g, reacted on palm kernel cake (PKC) slurry (1.1 g/100 mL) at 50 °C and pH 9.5. The trypsin extracted protein yield (61.99 ± 0.74 g/100 g) was significantly (P < 0.05) higher than the alkaline (pH 9.5) method (10.21 ± 0.24 g/100 g). Surface hydrophobicity of PKCP (159.36) was significantly (P < 0.05) higher than soy protein isolate (SPI) (51.51). PKCP had a lower denatured temperature (66.88 °C) than SPI (101.41 °C). The electrophoretograms of PKCP showed 3 bands at 2.20, 3.51 and 4.28 kDa, compared to SPI which had 22 bands with molecular weight ranging from 2.00 to 82.79 kDa. Except lysine, the essential amino acids of PKCP met the suggested requirements of FAO/WHO for 2–5 year old infants. The in-vitro digestibility, essential amino acids/total amino acids (E/T) value, biological value and computed-protein efficiency ratio (C-PER) value for PKCP were significantly (P < 0.05) higher than that of SPI. PKCP also showed better solubility (30.12–97.79 vs. 9.15–69.78 g/100 g) emulsifying activity (143.25 vs. 32.57 m²/g); but lower emulsifying stability (37.83 vs. 43.08%), foaming capacity (22.5 vs. 100.0 ml/100 ml) and foam stability (3.70 vs. 19.20 ml) than the SPI.     

Extraction of oil from tiger nut (Cyperus esculentus L.) with supercritical carbon dioxide (SC-CO2)

Supercritical carbon dioxide (SC-CO₂) was used to extract oil from tiger nuts and the physicochemical properties and the impact of extraction conditions [i.e., temperature (40 °C–80 °C), pressure (20–40 MPa) and time (60–360 min)] on the oil yield were studied. The response surface analysis results revealed that the oil yield was significantly (P < 0.05) influenced by the main effect of the extraction pressure, extraction time and their quadratic effects respectively. However, the interaction between the extraction temperature and time had no significant (P > 0.05) effect on the oil yield. The highest oil yield was 26.28 g/100 g sample after 210 min of extraction time at 30.25 MPa and 60 °C respectively. The fatty acid composition of oils obtained by SC-CO₂ and Soxhlet showed marked variation. Also, the fatty acid composition varied depending on the operating conditions. The viscosity of the oil decreased with the increase in temperature.     

A Capillary Electrophoresis Method for the Determination of Hydroxyproline as a Collagen Content Index in Meat Products

The addition of collagen or its hydrolysates as a protein source or water binding agent is a common practice in the production of meat products. However, its level of addition is restricted by international regulations. Glycine, proline, and hydroxyproline are the most abundant amino acids in collagen, which is the main constituent of connective tissue. Thus, the objective of this study was to develop a method for the determination of hydroxyproline content in meat products by capillary electrophoresis (CE) as a collagen content index. Acid hydrolysis of samples and amino acid derivatization with fluorescamine prior to CE analysis were conducted. Separations were carried out using an uncoated capillary at 33 °C, using tetraborate buffer 0.05 M, pH 9.3 with 100 mM SDS. Hydroxyproline was detected at 214 nm. The assay was reproducible (RSD < 3% for normalized peak areas and migration times) and had good correlation (r = 0.975, p < 0.001) with the AOAC official method. From the samples tested (36), commercial ham showed the lowest average collagen content (<7.16 g per 100 g protein) by the CE method. On the other hand, frankfurter and Mexican “chorizo” sausages showed average collagen contents of 12.88 and 11.17 g per 100 g protein, respectively. The CE method developed could be used by regulatory agencies to ensure compliance with maximum levels of collagen addition in processed meats.     

Green ultrasound and microwave extraction of carotenoids from passion fruit peel using vegetable oils as a solvent: Optimization,comparison, kinetics,and thermodynamic studies

The aim of this study was to examine the effect of green processes like ultrasonication assisted extraction (UAE) and microwave assisted extraction (MAE) using olive oil (OO) and sunflower oil (SO) as solvents on the extractability of carotenoids from passion fruit peel (PEP) that is discarded as waste. Using optimized conditions of UAE, 91.4% (OO) and 86.7% (SO) of the carotenoids present were extracted while MAE extracted 86.9% in OO. Comparison of energy density revealed that UAE is more efficient than MAE. UAE treated OO was acceptable for different quality parameters and the oil was enriched with carotenoids by more than three times and phenolic content by fifteen times. The extraction kinetics and thermodynamic studies for carotenoids extracted from PEP using UAE and CE (conventional extraction) processes with OO as solvent were performed at different combinations of extraction time and temperature. The extraction rate constant (k_s) for UAE and CE was in the range of 0.0022–0.0048 100 g/μg carotenoids min and 4.02 × 10⁻⁵ − 6.85 × 10⁻⁵ 100 g d.w./μg carotenoids min, respectively. The effective diffusion coefficient of UAE and CE for the extraction of carotenoids varied between 2.3740 ×10⁻¹³ and 2.8260 ×10⁻¹³ m²/s and 0.997×10⁻¹⁴and 2.336 ×10⁻¹⁴ m²/s, respectively and corresponding mass transfer rate ranged from 1.625 ×10⁻⁷ – 1.8731 ×10⁻⁷ m/s and 0.0728 ×10⁻⁸ – 0.1714 ×10⁻⁸ m/s. The kinetics information mainly rate constant, effective diffusivity and mass transfer coefficient obtained from the green extraction process using ultrasonication would allow the prediction of operation conditions for industrial implementation.     

Behaviour of soyasapogenol B under optimised hydrolysis and ESI mass spec conditions

Soyasaponins are oleanane triterpenoids found in soy (Glycine max Merr). The analysis of the main aglycone (soyasapogenol B) is hampered by inconsistent ion fragmentation patterns produced during MS analysis. The greatest (p < 0.05) increase in soyasapogenol B during acid hydrolysis HCl (5% (v/v)) was at 100 °C (84.59 ± 4.73 μg/ml), followed by 120 °C (69.82 ± 6.20 μg/ml) and 80 °C (46.54 ± 6.41 μg/ml). The capillary temperature (LC–ESI-MS) of 220 °C produced the greatest (p < 0.05) intensity of soyasapogenol B ion. Temperatures between 200 and 250 °C consisted the optimum temperature range for analysing soyasapogenol B. At low capillary temperatures (<200 °C), the soyasapogenol B ion ([M?H]^? = 457.4) was converted to an ion m/z at 441, while, at temperatures ?250 °C the soyasapogenol B ion produced ions m/z at 440 and 437. We report an analysis procedure for detecting intact soyasapogenol B molecular ion without the typical fragmentation reported in the literature.     

High hydrogen peroxide concentration-low exposure time of plasma-activated water (PAW): A novel approach for shelf-life extension of Asian sea bass (Lates calcarifer) steak

A new method for using plasma-activated water (PAW; 100 ppm H₂O₂) to improve the cold (4 °C) shelf-stability of Asian sea bass steaks (ASBS) was established. Soaking with PAW, created utilizing oxygen and argon, for 30–120 s successfully extended the shelf-life of ASBS by suppressing microbial growths below the permissible level (7 log CFU/g) for 25 days, whereas control reached the microbiological limit after 10 days (p < 0.05). PAW-treated samples had lower accumulation rates of total volatile base nitrogen (< 25 mg/100 g), trimethylamine (< 5 mg/100 g), and propanal (< 400 nmol/g) than control (p < 0.05). PAW improved lipid stability (TBARS <2 mg/kg) but promoted protein oxidation (protein carbonyl ~0.01–0.02 nmol/mg). Hardness and water holding capacity of PAW treatments were better preserved during storage than control as indicated by higher breaking force and lesser expressible moisture drip. Although metmyoglobin tended to stay stable during storage, all treatments' surface total color change tended to increase by 2–5 folds. Overall, argon-produced PAW with 100 ppm H₂O₂ and a short soaking time (30 s) seemed to be a promising method for protecting the quality and safety of ASBS.     

Chemical composition and characteristics of skin gelatin from grey triggerfish (Balistes capriscus)

Gelatin was extracted from the skin of grey triggerfish (Balistes capriscus) by the acid extraction process with a yield of 5.67 g/100 g skin sample on the basis of wet weight. The chemical composition and functional properties of gelatin were investigated. The gelatin had high protein (89.94 g/100 g) but low fat (0.28 g/100 g) contents. Differences in the amino acid composition between grey triggerfish skin gelatin (GSG) and halal bovine gelatin (HBG) were observed. GSG contained a lower number of imino acids (hydroxyproline and proline) (176 residues per 1000 residues) than HBG (219 residues per 1000 residues), whereas the content of serine was higher (40 versus 29 residues per 1000 residues, respectively). The gel strength of the GSG (168.3 g) was lower than that of HBG (259 g) (p < 0.05) possibly due to lower hydroxyproline content. Grey triggerfish skin gelatin exhibited a slightly lower emulsifying activity and water-holding capacity but greater emulsifying and foam stability, foam formation ability and fat-binding capacity than the halal bovine gelatin (p < 0.05). SDS-PAGE of GSG showed high band intensity for the major protein components, especially, α- and β-components and a similar molecular weight distribution to that of standard calf skin collagen type I.     

Effect of virgin coconut oil cake on physical,textural, microbial and sensory attributes of muffins

A study was carried out to develop muffins by substituting refined wheat flour (RWF) with virgin coconut oil (VCO) cake (0–50 g/100 g flour blend). Progressive replacement of RWF with VCO cake resulted in significant (P < 0.05) decrease in peak viscosity of flour blends (from 2527.75 cP in the control to 389.5 cP in 50 g VCO cake/100 g flour blend) and the muffins height (from 34.26 mm in the control to 26.88 mm in 50 g VCO cake/100 g flour blend). Significant colour change was observed in the crust and crumb regions. Free fatty acid and microbial analysis revealed that the quality of muffin samples was unaffected by the addition of VCO cake during 16‐day storage at both refrigerated (4 ± 2 °C) and ambient temperature (35 ± 2 °C). Incorporation of 40 g VCO cake/100 g flour blend significantly (P < 0.05) increased the overall acceptability of the muffins (with a maximum score of 8.5). Muffins with 40 g VCO cake/100 g flour blend were enriched with protein (8.49 g/100 g), fat (18.46 g/100 g), crude fibre (1.14 g/100 g) and minerals (1.15 g/100 g).     

Influence of hot-air temperature on drying kinetics,functional properties,colour, phycobiliproteins,antioxidant capacity,texture and agar yield of alga Gracilaria chilensis

Effect of air temperature on drying kinetics, functional properties, phycobiliproteins (PE and PC), colour, antioxidant capacity, total phenolic content, texture and agar yield during drying of algae Gracilaria chilensis were studied. Drying curves were satisfactorily simulated with the Weibull model at 40, 50, 60 and 70 °C. Both, Rehydration Ratio and Water Holding Capacity decreased with increasing temperature. Low drying temperatures showed higher PE and PC concentration than higher temperatures (e.g. 60 and 70 °C). In particular, dehydration at 50 °C presented the higher values of these two pigments. The three chromatic coordinates (L1, a1 and b1) were influenced by the treatments showing the highest ?E value at 50 °C. Antioxidant activity as well as texture were notably influenced by increasing drying temperatures. At 70 °C, a maximum agar yield of 40 g/100 g was obtained. Results indicated that agar yield and quality of dried algae showed opposite behaviours leading to a compromise decision on operating conditions involved in the overall process. According to these results, optimization of the process based on economical aspects of the final dried product is required.     

Optimization of Enzymatic Hydrolysis Pretreatment Conditions for Enhanced Juice Recovery from Guava Fruit Using Response Surface Methodology

The effect of enzyme concentration (0.16–0.84 mg/100 g guava pulp), incubation temperature (36.6–53.4 °C), and incubation time (0.95–11 h) on juice yield was studied. A central composite rotatable design was used to establish the optimum conditions for enzymatic hydrolysis of guava to obtain maximum juice yield. Significant regression model describing the changes of juice yield with respect to hydrolysis parameters were established with the coefficient of determination, R ² = 0.85. Enzyme concentration was the most significant variable affecting the juice yield. The recommended enzymatic treatment condition from the study was at the enzyme concentration 0.70 mg/100 g guava pulp, incubation time 7.27 h, and incubation temperature 43.3 °C.     

Use of nanoliposome loaded with chitosan-epigallocatechin gallate conjugate for shelf-life extension of refrigerated Asian sea bass (Lates calcarifer) slices

Treatments of chitosan-epigallocatechin gallate (CE) conjugate nanoliposome (CELP) and unencapsulated CE conjugate (UNCE) at different concentrations (0.025  and 0.05 g 100 g⁻¹) on quality and shelf-life of Asian sea bass slices (ASB-S) kept at 4 °C were studied. Total viable count of ASB-S treated with 0.05 g 100 g⁻¹ CELP (SB-CELP-0.05) was less than permissible limit (6 log CFUg⁻¹ sample) within 15 days. Moreover, SB-CELP-0.05 sample had the lowest pathogenic and spoilage bacterial count than remaining samples during the storage (P < 0.05). Lower thiobarbituric acid reactive substances and peroxide values were obtained for SB-CELP-0.05 sample than those treated with 0.05 g 100 g⁻¹ UNCE (SB-UNCE-0.05) at the end of storage (P < 0.05). The result was also advocated by higher polyunsaturated fatty acid content of SB-CELP-0.05 than SB-UNCE-0.05 (P < 0.05). Therefore, CELP efficiently extended ASB-S shelf-life with high consumer acceptability at 4 °C for minimum 12 days, whereas control had the shelf-life less than 6 days.     

Effect of different killing methods on physicochemical traits,nutritional characteristics,in vitro human digestibility and oxidative stability during storage of the house cricket (Acheta domesticus L.)

The present research studied the effect of different killing methods on various quality attributes of the house cricket (Acheta domesticus) powder: physicochemical traits (pH, colour, radical scavenging activity, browning index, protein oxidation), nutritional profile (proximate composition), in vitro human digestibility, and oxidative stability of lipids during storage. With this purpose, seven different killing methods were compared: blanching (40 s at 100 °C), steaming (2 min 15 s), freezing (2 h 10 min at −20 °C), carbon dioxide (2 h 7 min at 25 °C), vacuum (1 h 35 min at 25 °C), plastic bag (3 h 1 min at 25 °C), and carbon dioxide + blanching (40 min carbon dioxide at 25 °C + 40 s blanching). All killing methods reduced the radical scavenging activity (p < 0.001) and increased the browning index (p < 0.001) of the cricket powder. Overall, cricket powder obtained through carbon dioxide, vacuum and plastic bag killing methods provided the best proximate composition (p < 0.001). Freezing, carbon dioxide, vacuum and plastic bag provided cricket powder with the highest polyunsaturated fatty acids proportion, thus having the healthiest lipid profile (p < 0.001), and guaranteed the lowest oxidative degree of lipids (p < 0.001). In the same groups, however, the lowest in vitro human digestibility was also observed (p < 0.001). Overall, none of the tested methods had detrimental effects on product quality and, at present, the choice of the most appropriate killing strategy seems a matter of equipment availability and cost-efficiency evaluations.Industrial relevanceThe present study provides new insights on the impact of the killing method on the final quality of cricket powder, a versatile, nutrient-rich food. The choice of the most appropriate method, together with its industrial implementation, are fundamental aspects to guarantee satisfactory quality standards and consumer's health.     

Genetic and Environmental Variation for Seed Yield,Protein, Lipid and Amino Acid Composition in Cowpea (Vigna unguiculata (L) Walp)

The genetic and environmental variability for seed yield (kg ha^-1), protein content (g kg^-1 DM), lipid content (mg g^-1 DM) and essential amino acid composition (g per 16 gN) of cowpea seeds using 15 cultivars grown in three locations (Kano (12°00′ N 8°31′ E), Mokwa (9°17′ N 5°04′ E) and Ago-Iwoye (6°58′ N 4°00′ E)) that differ markedly in climate was studied. The environmental effect accounted largely for the variability observed in yield (93%), protein (71%), lipid (100%), threonine (96%), cystine (80%) and arginine (81%) while the genotypic effect accounted largely for the variability observed in methionine (56%) and lysine (51%) contents. Correlation coefficients (pooled data) from the three locations indicated that yield was negatively correlated to protein content (r=-0·87, P<0·001) and positively correlated to lipid content (r=0·73, P<0·001). Protein content was negatively correlated to lipid content (r=-0·67, P<0·001) and positively correlated to threonine (r=0·66, P<0·01), cystine (r=0·69, P<0·001) and methionine (r=0·88, P<0·001) contents. Similarly, yield was positively correlated to threonine (r=0·22, 0·01<P<0·05), cystine (r=0·38, 0·001<P<0·01) and methionine (r=0·67, 0·001<P<0·01). Yield showed a strong negative correlation with protein content (r=-0·81) and a strong positive correlation with lipid content (r=0·97) at the environmental level. Cystine, methionine and to some extent, threonine were the limiting amino acids in the three environments. This research established the degree of variability for these characters in cowpea and indicated that concurrent selection for yield, lipid content, threonine and sulphur amino acids compositions is feasible. © 1997 SCI.     

Development of a process for shelf stable dairy dessert dalia and its physico-chemical properties

Dalia, is a traditional dairy food of Indian sub-continent. It is consumed as dessert by cooking cracked wheat (dalia grains) in milk along with addition of sugar. It is used as a breakfast food especially for growing children and also for old age people. It has a poor shelf life of 1–2 days. In order to enhance its shelf life, dalia was processed in tin-free steel cans at 121.1 °C in a rotary over pressure retort. Process lethality (F_o) was found to vary from 3.90 to 8.22 min for different formulations. The average composition of retort sterilized dalia dessert comprised of 29.60 g/100 g total solids (TS), 3.56 g/100 g protein, 0.84 g/100 g ash and 21.54 g/100 g total carbohydrates including 2.88 g/100 g amylose. The product had a short lag period for the heating curve, j_h (0.40–0.85), small heating rate index, f_h (3.2–5.5 min) and a short lag factor for the cooling curve, j_c (0.91–1.10) implying essentially convective heating regime. The process time (B) was 10.20–15.78 min for F_o value of 3.90–8.22 min, whereas the cook value (C_g) was 28.95–54.03 min. F_o value of 4.15 min and nisin 376 IU/g yielded a product that was both safe and wholesome for 72 days at 37 °C.     

Extraction,multi-response analysis,and optimization of biologically active phenolic compounds from the pulp of Indian jamun fruit

An aqueous extraction technique was applied to optimize the extraction process variables of temperature (40°C–60°C), time (20–100 min), and the solid-to-liquid ratio (1:10–1:15) using a Box-Behnken experimental design and response surface methodology. Maximum extraction yields of total phenolics and flavonoids, and anti-oxidant activities were obtained from Indian jamun fruit. Effects of the extraction temperature and the solid-toliquid ratio were found to be significant (p<0.05) for all responses. Second order polynomial models were developed from experimental data to predict the effects of the independent variables on the responses. Optimum extraction conditions (temperature of 54°C, time of 50 min, and a solid-to-liquid ratio of 1:8.5) for the maximum extraction yield of total phenolics (1,332.36 mg GAE/100 g) and flavonoids (110.94 mg QE/100 g), and the anti-oxidant activity (233.55mg AAE/100 g) were achieved. Experimental values matched well with predicted values obtained under optimum conditions.     

Recovery of phenolic compounds from peach pomace using conventional solvent extraction and different emerging techniques

The study compared high-pressure, microwave, ultrasonic, and traditional extraction techniques. The following extraction conditions were implemented: microwave-assisted extraction (MAE) at 900 W power for durations of 30, 60, and 90 s; ultrasonic-assisted extraction (UAE) at 100% amplitude for periods of 5, 10, and 15 min; and high-pressure processing (HPP) at pressures of 400 and 500 MPa for durations of 1, 5, and 10 min. The highest yield in terms of total phenolic content (PC) was obtained in UAE with a value of 45.13 ± 1.09 mg gallic acid equivalent (GAE)/100 g fresh weight (FW). The highest PC content was determined using HPP-500 MPa for 10 min, resulting in 40 mg GAE/100 g, and MAE for 90 s, yielding 34.40 mg GAE/100 g FW. The highest value of antioxidant activity (AA) was obtained by UAE in 51.9% ± 0.71%. The PCs were identified through the utilization of Fourier transform infrared (FTIR) spectroscopy and high-performance liquid chromatography (HPLC). Utilizing multivariate analysis, the construction of chemometric models were executed to predict AA or total PC of the extracts, leveraging the information from IR spectra. The FTIR spectrum revealed bands associated with apigenin, and the application of HPP resulted in concentrations of 5.41 ± 0.25 mg/100 g FW for apigenin and 1.30 ± 0.15 mg/100 g FW for protocatechuic acid. Furthermore, HPLC analysis detected the presence of protocatechuic acid, caffeic acid, p-coumaric acid, and apigenin in both green extraction methods and the classical method. Apigenin emerged as the predominant phenolic compound in peach extracts. The highest concentrations of apigenin, p-coumaric acid, and protocatechuic acid were observed under HPP treatment, measuring 5.41 ± 0.25, 0.21 ± 0.04, and 1.30 ± 0.15 mg/kg FW, respectively.