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 Fe2+/g dry extract)
UE	47.07a	17.64 ± 0.03b	6.06 ± 0.03a	255 ± 49.94a
CV	95.25b	18.67 ± 0.50a	3.04 ± 0.36b	200.83 ± 38.3a
	Flesh
UE	90.08a	71.34 ± 1.00b	0.85 ± 0.55b	620 ± 54.08a
CV	73.27b	82.79 ± 0.55a	5.73 ± 0.33a	609.17 ± 54.51a

UE: ultrasonic-assisted extraction.

CV: conventional extraction.

Values are expressed as mean ± SEM (n = 3).

Means within a column followed by different letters within each fruit part were significantly different at P < 0.05.