Torres-Valenzuela, Laura SofíaSerna-Jiménez, Johanna AndreaPinto, ValentinaVargas, Daniel2020-10-232020-10-232020Revista Lasallista de Investigación-Vol. 17 No 1–20201794-4449http://hdl.handle.net/10567/2767Introduction: the extraction of polyphenols has taken an interest due to the relationship it has with the prevention of oxidative stress and beneficial effects on health in the prevention of non-communicable diseases. These are commonly found in some fruits, so their extraction has become a trend to obtain products with high added value. Ultrasound is a technique that can decrease the extraction time of these biocomponents.Objective: the main objective of this work was to evaluate the conditions of the ultrasound-assisted extraction of polyphenols with antioxidant activity in dehydrated peel yellow pitahaya.Materials and methods: the kinectis drying was made at 60 ºC, in order to decrease deterioration reactions. For the extraction, a solution of 96% ethanol (V / V) was used as disolvent; the ratio Peel-Disolvent was 1:1. The process was performed at 25 °C and 37kHz frequency. A central composite design was used, in which the effect of power (40 – 80%) and ultrasonication time (11.90 – 33.10 minutes) were evaluated. One control point was evaluated with Soxhlet extraction. The extracted amount of polyphenols and antioxidant capacity was determined by Folin-Ciocalteau and ABTS methods, respectively. Results:lower time exposures and higher sonication power were associated with increases in polyphenols and antioxidant capacity. In particular, ultrasound-assisted extraction in 60% power and 11 min, obtained 77% more polyphenols than 24-h standard method (Soxhlet). Conclusion: Ultrasound has potential compared to the traditional technique to reduce the processing time in biocomponent extraction, in this case taking advantage of the yellow pitahaya peel that is considered as a residue, polyphenol concentrations of 973.10 mg / L were found that They can be extracted by ultrasound at 222 W nominal power (60%), 35kHz frequency and 22 minutes and with an antioxidant capacity of over 90%.esAcceso abiertoCorporación Universitaria LasallistaCompuestos químicosPolifenolAntioxidantesSecado - AlimentosSubproductosinfo:eu-repo/semantics/openAcces