Comparative Study on the Extraction and Quantification of Polyphenols from Citrus Peels using Maceration and Ultrasonic Technique ANURADHA SAINI, PARMJIT SINGH PANESAR* and MANAB BANDHU BERA Department of Food Engineering & Technology, Sant Longowal Institute of Engineering and Technology, Longowal-148106, Punjab, India. Abstract Citrus processing industry generates the large amount of byproducts, which are rich in polyphenols that have high antioxidant properties. These polyphenols can be extracted and utilized in different applications. In present investigation, comparative study was undertaken using maceration (M) and ultrasound assisted extraction (UAE) for the efficient extraction of polyphenols from citrus peels of different cultivars such as ‘kinnow mandarin’ (Citrus reticulata) and ‘mousambi’ (Citrus limetta). The total phenols (28.30 mg/GAE g dw), flavonoids (4.40 mg/CE g dw) and DPPH radical scavenging activity (48.23%) were attained from kinnow mandarin peels whereas total phenols (21.99 mg/GAE g dw), flavonoids (2.07 mg/CE g dw) and DPPH radical scavenging activity (39.73%) were obtained from mousambi peels using UAE method. Therefore, the results indicated the efficiency of UAE method as compared to maceration technique for the extraction of polyphenols in terms of high yield and their antioxidant properties. Current Research in Nutrition and Food Science www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 07, No. (3) 2019, Pg. 678-685 CONTACT Parmjit Singh Panesar pspanesarrr@yahoo.com Department of Food Engineering & Technology, Sant Longowal Institute of Engineering and Technology, Longowal-148106, Punjab, India. © 2019 The Author(s). Published by Enviro Research Publishers. This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY). Doi: http://dx.doi.org/10.12944/CRNFSJ.7.3.08 Article History Received: 31 May 2019 Accepted: 11 September 2019 Keywords Antioxidant Properties; Citrus Peels; Extraction; Maceration; Ultrasound Assisted Extraction. Introduction India produces varied range of fruits and vegetables and is second largest vegetable as well as third largest fruit producer in the world. Therefore, the processing of fruit and vegetable play a significant role in the growth of Indian food processing sector. However, this large quantities of waste is generated throughout the year in the form of peel, pulp, seeds and rags. 1-3 Amongst all, peel is the main byproduct and constitutes abundant quantities of various bioactive components such as carotenoids, flavonoids and phenolic acids etc. 4 Natural products from biological origin, such as extracts from plants have potential role in the development of various drugs and in the prevention