Selecting factors that significantly affect the extraction process and optimizing them are essential to obtain high extraction efficiency. This study aimed at optimizing the ultrasonic-assisted extraction (UAE) of polyphenols from Romanian blackthorn fruits using aqueous solutions of ethanol as green extraction solvents. Six process factors, including solvent/plant material ratio (
RLS = 4.95–15.1 cm
3/g), ethanol concentration in the extraction solvent (
cet = 16.4–83.6%), extraction temperature (
t = 30–70 °C), pH of the solvent (
pH = 2–7), amplitude of the ultrasonic probe (
A = 30–70%), and extraction time (
τ = 5–15 min), were screened and optimized based on a Plackett–Burman design (PBD) and a central composite design (CCD). Statistical analysis indicated that
RLS,
cet, and
t significantly affected the process response variables in terms of total phenolic content (
TPC), total anthocyanins content (
TAC), and antioxidant capacity (
AC). Under optimal conditions (
RLS,opt = 15.1 cm
3/g,
cet,opt = 33.2%,
topt = 66.8 °C,
pHopt = 7,
Aopt = 50%, and
τopt = 10 min), the following levels of response variables were experimentally determined:
TPCopt = 14.45 ± 0.718 mg GAE/g DM,
TACopt = 0.405 ± 0.057 mg C3GE/g DM, and
ACopt = 16.75 ± 1.144 mg TE/g DM. Six phenolic compounds were identified in the extract obtained at optimal levels of process factors, i.e., rutin (7.12 ± 0.06 mg/100 g DM), protocatechuic acid (6.83 ± 0.01 mg/100 g DM), neochlorogenic acid (4.88 ± 0.01 mg/100 g DM), vanillic acid (3.70 ± 0.01 mg/100 g DM), chlorogenic acid (1.93 ± 0.02 mg/100 g DM), and caffeic acid (1.51 ± 0.01 mg/100 g DM).
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