Influence of Conventional and Ultrasonic-Assisted Extraction on Phenolic Contents, Betacyanin Contents, and Antioxidant Capacity of Red Dragon Fruit (Hylocereus polyrhizus)

Table 1

Extraction yield, betacyanin content, scavenging activity, and reducing power of peel and flesh from red pitaya of different extraction methods.

Samples	Peel
	Extraction yield	Betacyanin content	Scavenging activity	FRAP
	(%)	(mg/100 g dry extracts)	(%)	(μmol Fe^2+/g dry extract)
UE	47.07^a	17.64 ± 0.03^b	6.06 ± 0.03^a	255 ± 49.94^a
CV	95.25^b	18.67 ± 0.50^a	3.04 ± 0.36^b	200.83 ± 38.3^a
	Flesh
UE	90.08^a	71.34 ± 1.00^b	0.85 ± 0.55^b	620 ± 54.08^a
CV	73.27^b	82.79 ± 0.55^a	5.73 ± 0.33^a	609.17 ± 54.51^a

UE: ultrasonic-assisted extraction.
CV: conventional extraction.
Values are expressed as mean ± SEM ( = 3).
Means within a column followed by different letters within each fruit part were significantly different at < 0.05.