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Extraction of Phenolics from Yellow Passion Fruit Rind Using Supercritical Carbon Dioxide Extraction

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Agro and Food Processing Technologies (NERC 2022)

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Abstract

The passion fruit (Passiflora edulis) processing industry produces fruit wastes consisting of valuable compounds like phenolics, carotenoids, and flavonoids. Among these various phytochemicals, phenolics are the most common secondary metabolite in passion fruit. It contains multiple therapeutic features such as anti-inflammatory, antioxidant, and antibacterial properties. Thereby, the fruit gained popularity in several industries like medicine, food, and cosmetics. The researcher’s primary concern is the cost-effective, environment-friendly extraction of chemicals from plant portions. Supercritical fluid extraction is a suitable alternative using carbon dioxide as a green solvent to recover chemicals. In this investigation, supercritical carbon dioxide extraction was used to extract phenolics from the rind powder of yellow passion fruit by using 10% ethanol as a co-solvent. The CCD model of Design Expert software was used to conduct the RSM-based optimization analysis of the extracts. The results demonstrated that the chosen independent parameters (Pressure (A), Temperature (B), and Flow rate (C)) had a significant influence on the extracted phenolic yield. The ANOVA analysis of the suggested quadratic model revealed that the model was effective (p-value <0.0001) for supercritical carbon dioxide extraction with 10% ethanol as a co-solvent. The maximum predicted yield obtained in this study was 36.87 mg GAE/g with a desirability value of 0.984. Pressure (A) 278.48 bar, temperature (B) 53.84 °C, and flow rate (C) 18.3 g/min were the optimal conditions that offered the maximal response. The study results revealed that supercritical carbon dioxide is a green extraction technique for the extraction of phenolics from yellow passion fruit rind (YPFR).

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Acknowledgements

Miss Kakali Borah appreciates the Prime Minister’s Research Fellow provided by the Education Ministry-Government of India. The authors are grateful to the School of Energy Sciences and Engineering and Central Instrumentation Facility (CIF), Indian Institute of Technology Guwahati, for offering research laboratory facilities and instrumentation facilities.

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Authors and Affiliations

  1. School of Energy Sciences and Engineering, Indian Institute of Technology Guwahati, Guwahati, 781039, Assam, India

    Kakali Borah & Vaibhav V. Goud

  2. Department of Food Science and Technology, Indian Institute of Technology Guwahati, Guwahati, 781039, Assam, India

    Rupesh Kumar & Vaibhav V. Goud

  3. Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, 781039, Assam, India

    Vaibhav V. Goud

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  1. Kakali Borah
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  2. Rupesh Kumar
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Correspondence to Vaibhav V. Goud .

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Editors and Affiliations

  1. Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, India

    Ramagopal V.S. Uppaluri

  2. Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, India

    Chandan Das

  3. Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, India

    V.V. Goud

  4. Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, India

    R. Anandalakshmi

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Borah, K., Kumar, R., Goud, V.V. (2023). Extraction of Phenolics from Yellow Passion Fruit Rind Using Supercritical Carbon Dioxide Extraction. In: Uppaluri, R.V., Das, C., Goud, V., Anandalakshmi, R. (eds) Agro and Food Processing Technologies. NERC 2022. Springer, Singapore. https://doi.org/10.1007/978-981-19-9704-4_8

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