EFFECTS OF ULTRASOUND TREATMENT ON EXTRACTION OF POLYPHENOLS AND ANTHOCYANINS FROM PASSION FRUIT (Passiflora incarnate) PEELS

Abstract

Passion fruit peels are considered as food production industry’s by-products peeled from the passion fruits during the processing. This study was carried out to evaluate the effects of ultrasound treatment on polyphenol and anthocyanin extraction from passion fruit peels. The factors influencing the extraction process included type of solvent, solvent to water ratio, time of ultrasound treatment, ultrasound energy density, and ratio of material to solvent system. The polyphenol content and anthocyanin concentration were determined using the Folin-Ciocalteu method and pH differential method, respectively. The results show that using the ethanol, ethanol to water ratio of 75/25 (v/v), 10 minutes of ultrasound treatment, ultrasound energy density 1,5 (W/g), and material to solvent ratio of 1/20 (w/v) gave the highest content of polyphenols (13.41 (mg GAE/g DW)) and anthocyanins (3.59 (mg/g DW)). These findings prodive a comprehensive information of factors affecting the ultrasound-assisted extraction of polyphenols and anthocyanins from passion fruit peels, improve the quality of passion fruits and reduce the environmental pollution caused by passion fruit peels.

Keywords: Passion fruit, Passiflora incarnate, polyphenol, anthocyanin, ultrasound.