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Ultrasound-assisted extraction (UAE) at 33 and 42 kHz has been investigated in the extraction of polyphenols from peels of two potato varieties, cream-skinned Lady Claire (LC) and pink-skinned Lady Rosetta (LR), commonly used in snack food production. Extraction efficacy between the UAE-untreated (control) and the UAE-treated extracts was assessed on the total phenolic content and antioxidant capacities (DPPH and FRAP). Application of UAE showed significantly higher recovery of phenolic compounds compared to solid-liquid extraction process alone. Lower ultrasonic frequency (33 kHz) was more effective in recovering polyphenols compared to 42 kHz ultrasonic treatment. The liquid chromatography-tandem mass spectrometry revealed that chlorogenic acid and caffeic acid were the most prevalent phenolics in LR peels, whereas caffeic acid was dominant in LC peels. Peleg's equation showed a good correlation (R 2 > 0.92) between the experimental values and the predicted values on the kinetics of UAE of phenolic compounds.Ultrasonic extraction of potato-peel phenolics B. Kumari et al. * Significant difference (P < 0.05) within a column, relative to SLE treatment between the variety. ** Significant difference (P < 0.05) within a column, relative to LR variety between extraction conditions. abc Letters followed by different alphabet within a column are significantly different (P < 0.05), relative to LC variety among extraction conditions.

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