EFFECT OF EXTRACTION CONDITIONS ON TOTAL POLYPHENOL CONTENTS AND ANTIOXIDANT ACTIVITY OF PASSION FRUIT (Passiflora edulis) PEELS
Abstract
Passion fruit peel has been extracted by two methods, traditional extraction, and ultrasonic-assisted extraction to obtain the highest polyphenol content and to assess their antioxidant activity. For the traditional extraction
method, the highest polyphenol content obtained under conditions of using methanol solvent with the ratio of material/solvent was 1/20 (g/mL) for 60 minutes at a temperature of 60oC. Under these conditions, the polyphenol content was 6.19 mg GAE/g DM (dry matter), the ability to resist oxidation by DPPH (IC50), FRAP,
ABTS+ methods were 446 mg/ml, 3.32 mg Fe2+/g DM, 12.93 mg TE/g DM, respectively. With the ultrasound-assisted extraction method, the highest polyphenol content was obtained under the use of methanol for solvent, with a power capacity of 45%, a run time of 12 minutes, and a material/solvent ratio of 1/40 (g/mL). Under these conditions, the polyphenol content was 7.35 mg GAE/g DM, the ability to antioxidant determined
by DPPH (IC50), FRAP, and ABTS+ methods was 344 mg/mL, 3.89 mg Fe2+/g DM, 14.67 mg TE/g DM, respectively.
Downloads
References
GM, Bracht A, Ferreira ICFR. The past decade findings related with nutritional composition, bioactive
molecules and biotechnological applications of Passiflora spp. (passion fruit). Trends in Food Science
and Technology. 2016;58: 79–95.
[2] Dai J, Mumper RJ. Plant phenolics: extraction, analysis and their antioxidant and anticancer properties.
Molecules. 2010;15(10): 7313–7352.
[3] Garcia EJ, Oldoni TLC, de Alencar SM, Reis A,
Loguercio AD, Grande RHM. Antioxidant activity
by DPPH assay of potential solutions to be applied on bleached teeth. Brazillian Dental Journal.
2012;23(1): 22–27.
[4] Nenadis N, Wang LF, Tsimidou M, Zhang HY. Estimation of scavenging activity of phenolic compounds
using the ABTS+ assay. Journal of Agricultural and
Food Chemistry. 2004;52(15): 4669–4674.
[5] Benzie IFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant
power: the FRAP assay. Analytical Biochemistry.
1996;239(1): 70–76.
[6] Alara OR, Abdurahman NH, Ukaegbu CI. Extraction
of phenolic compounds: A review. Current Research
in Food Science. 2021;4: 200–214.
[7] Aboul-Enein AM, Salama ZA, Gaafar AA, Aly HF,
Abou-Elella FA, Ahmed HA. Identification of phenolic compounds from banana peel (Musa paradaisica
L.) as antioxidant and antimicrobial agents. Journal of
Chemical and Pharmaceutical Research. 2016;8(4):
46–55.
[8] Ruenroengklin N, Zhong J, Duan X, Yang B, Li
J, Jiang Y. Effects of various temperatures and pH
values on the extraction yield of phenolics from litchi
fruit pericarp tissue and the antioxidant activity of
the extracted anthocyanins. International Journal of
Molecular Science. 2008;9(7):1333–1341.
[9] Pinelo M, Rubilar M, Jerez M, Sineiro J, Núnez MJ.
Effect of solvent, temperature, and solvent-to-solid
ratio on the total phenolic content and antiradical activity of extracts from different components of grape
pomace. Journal of Agricultural and Food Chemistry.
2005;53(6): 2111–2117.
[10] Hồ Thị Ngọc Trâm. Nghiên cứu ứng dụng sóng siêu
âm cải thiện quá trình trích li polyphenol từ trà
oolong phụ phẩm. Luận văn Thạc sĩ. 2014. Trường
Đại học Nông Lâm TP. Hồ Chí Minh. [Ho Thi Ngoc
Tram. Application of ultrasound waves to improve
the polyphenol extraction process from by-product
oolong tea. Master’s thesis. Nong Lam UniversityHCM City; 2014].
[11] Vo HD, Le VVM. Optimization of ultrasonic treatment of rose myrtle mash in the extraction of juice
with high antioxidant level. International Food Research Journal. 2014;21(6): 2331–2335.
[12] Maran JP, Manikandan S, Nivetha CV, Dinesh R. Ultrasound assisted extraction of bioactive compounds
from Nephelium lappaceum L. fruit peel using central composite face centered response surface design.
Arabian Journal of Chemistry. 2017;10(1): S1145–S1157.
