Influence of extraction conditions on antioxidant properties of passion fruit (Passiflora edulis) peel

Influence of different extraction conditions on antioxidant properties of soursop peel

“…A previous study also demonstrated that 80% ethanol was the most eff ective solvent for the extraction of phenolic compounds as compared to 100% ethanol (Yoo et al, 2008). The result was consistent with the fi ndings reported by some studies that the binary solvent system, particularly aqueous alcohol, was more eff ective than the use of alcohol alone for extraction of antioxidants (Spigno et al, 2007;Thoo et al, 2010;Wong et al, 2014). The antioxidants extracted from soursop peel were somehow non-polar.…”

“…The infl uence of extraction parameters, namely percentages of ethanol, extraction times, and extraction temperatures were studied (Toh et al, 2016;Wong et al, 2014). Diff erent ethanol concentrations (0, 20, 40, 60, 80 and 100%, v/v) were fi rst applied with other variables and remained constant at room temperature (25°C) for 60 min.…”

“…This is due to the diverse chemical structures of phenolic compounds, which might aff ect their solubility in the solvent used . Studies determining the optimized extraction conditions using various plant extracts, such as Inga edulis (Silva et al, 2007), Morinda citrifolia (Thoo et al, 2010), fl axseed (Anwar and Przybylski, 2012), passion fruit peel (Wong et al, 2014) and banana peel (Toh et al, 2016) have increased considerably in number in recent years. To the best of our knowledge, studies on optimum extraction conditions of antioxidants from natural sources are still scarce.…”

“…Hence, the purpose of this study is to investigate the infl uence of diff erent extraction parameters (solvent concentration, extraction temperature, and extraction time) on the total phenolic content and antioxidant capacity (AC) of soursop peel. The selection of the solvent and concentrations applied in this study was based on the reported effi ciency in extracting phenolic compounds and other antioxidant components by previous studies (Toh et al, 2016;Wong et al, 2014;Yim et al, 2009). …”

Effect of two wild rootstocks of genus Passiflora L. on the content of antioxidants and fruit quality of yellow passion fruit

“…Several studies have confirmed the health benefits provided by the intake of fruits and vegetables rich in antioxidants, mainly in reducing cardiovascular diseases (Wang et al 2011) and diabetes (Ramful et al 2010), and the antiParkinson's activity of the wild species Passiflora incarnata L. (Ingale and Kasture 2014); likewise, by-products of industrialized concentrated passionfruit juice, as the rind, could be considered a potential source of natural antioxidants for functional food and industrial applications, according to the results obtained by Wong et al (2014). According to Silva et al (2014), among the non-enzymatic antioxidants that have received the most attention for their possible beneficial effect for the body, are vitamins C and E, carotenoids and flavonoids.…”