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Abstract

Introduction: This study aimed to optimize the conditions of ultrasound-assisted extraction to simultaneously obtain the highest yields of polysaccharides and polyphenols from passion fruit (Passiflora edulis) peels.


Methods: Box–Behnken design (BBD) and response surface methodology were employed for the optimization. The factors and their levels studied in BBD included a solvent-to-solid ratio (X1) of 30-70 mL/g, an ultrasonic temperature (X2) of 40-70°C and an ultrasonic duration (X3) of 40-70 min.


Results: The results revealed that the optimal conditions were an X1 of 53.9 mL/g, an X2 of 57.6°C, and an X3 of 57.0 min. Under these optimized conditions, the predicted yields of polysaccharides and polyphenols were 36.46% and 48.35 mg gallic acid equivalent (GAE)/g, respectively. The experimental data, which were 35.76 ± 1.54% and 47.51 ± 1.77 mg GAE/g, respectively, agreed well with the predicted data and hence validated the good fit of the models.


Conclusion: This study demonstrated that the ultrasound-assisted extraction method could be effective and ecologically benign for extracting bioactive compounds and natural ingredients from agricultural sources.



Author's Affiliation
  • Minh K.Q. Le

    Google Scholar Pubmed

  • Ngoc Lieu Le

    Email I'd for correspondance: lnlieu@hcmiu.edu.vn
    Google Scholar Pubmed

Article Details

Issue: Vol 27 No 2 (2024)
Page No.: 3475-3481
Published: Jun 30, 2024
Section: Section: ENGINEERING AND TECHNOLOGY
DOI: https://doi.org/10.32508/stdj.v27i2.4298

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Creative Commons License

Copyright: The Authors. This is an open access article distributed under the terms of the Creative Commons Attribution License CC-BY 4.0., which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 How to Cite
Le, M., & Le, N. L. (2024). Optimization of ultrasound-assisted extraction of crude polysaccharides and polyphenols from passion fruit peels. Science and Technology Development Journal, 27(2), 3475-3481. https://doi.org/https://doi.org/10.32508/stdj.v27i2.4298

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