Green Valorization of Passion Fruit Peel via Microwave-Assisted Extraction: Optimization of Phenolic Recovery and Process Efficiency
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Abstract
Passion fruit (Passiflora edulis f. flavicarpa O. Deg.) peel is a sustainable phenolic source with potential for use as nutraceuticals and functional foods. This study optimized microwave-assisted extraction (MAE) via response surface methodology. A central composite design was used to evaluate the effects of the ethanol concentration (54.89–80.11%), microwave power (364.78–785.22 W), and irradiation time (1.64–8.36 min) on the total phenolic content (TPC). The optimized conditions—67% ethanol, 700 W, and 5.8 min—yielded 12.52 ± 0.27 mg gallic acid equivalents (GAE)/g dry basis, which was ~60% higher than that of conventional reflux extraction (7.80 ± 0.20 mg GAE/g) and nearly triple that of hot water extraction (4.50 ± 0.30 mg GAE/g). This work highlights MAE as a rapid, scalable, and environmentally sustainable strategy for valorizing agro-industrial byproducts. These findings provide a platform for future compound-level profiling, antioxidant activity validation, and pilot-scale processing to support the circular economy and nutraceutical innovation.
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