Extraction of Bioactive Compounds From Sacha Inchi Cake Using High‐Power Ultrasound as Green Technology

ABSTRACT This research primarily aimed to conduct kinetic modeling of bioactive compound extraction from Sacha Inchi cake using ultrasound‐assisted extraction (UAE). To achieve this, a Face‐Centered Experimental Design (FCD) was employed to identify the optimal conditions for solvent ratio, extraction time, and power to quantify total extraction yield (TEY), total phenolic content (TPC), total carotenoid content (TCC), and antioxidant content using DPPH and ABTS assays. The results were optimized through response surface methodology and adjusted based on their quadratic models for TEY, TPC, TCC, DPPH, and ABTS to support kinetic modeling. The optimal solvent concentration (ethanol 25% v/v) was used to study extraction kinetics, and modeling was performed for the variables TEY, TPC, TCC, and ABTS, except for DPPH, as it was not feasible due to poor model fit. Among all the models, the power law showed a strong correlation with the experimental data for extracting bioactive compounds from Sacha Inchi cake. Overall, the UAE was more effective than conventional methods, and bioactive compounds in Sacha Inchi cake were successfully identified.