Abstract
This study aimed to extract phenolics and flavonoids from passion fruit peels using ultrasonic waves. A combination of ethanol, acetone, and water was used as an ingredient for the solvent mixture, and an augmented simplex centroid design was employed to determine the optimal volume ratio of these solvents to achieve the highest extraction yield. The optimal volume ratio of water, ethanol, and acetone was 0.34:0.38:0.28, respectively, and the total phenolic content and total flavonoid content achieved at 16.50 mg GAE/g db and 10.92 mg RE/g db. Additionally, experiments were conducted to assess the impact of various parameters of ultrasonic-assisted extraction (liquid-to-solid ratio (LSR), ultrasonic power, and temperature) on the recovery yield of phenolics and flavonoids. The suitable conditions for extracting phenolics and flavonoids were LSR of 30 ml/g, an ultrasonic power of 600W, and a temperature of 60°C, with an extraction time of 20 minutes. The total phenolic content and total flavonoid content were at 38.27 mg GAE/g db and 26.02 mg RE/g db. Overall, this research presents an effective approach for obtaining phenolics and flavonoids from passion fruit peels using ultrasonic-assisted extraction.
