EXTRACTION OF PASSION FRUIT (PASSIFLORA CINCINNATA MAST.) PULP OIL USING PRESSURIZED ETHANOL AND ULTRASOUND: ANTIOXIDANT ACTIVITY AND KINETICS

Abstract This study reports the yield and antioxidant activity of oils extracted from passion fruit “do Mato” (Passiflora cincinnata Mast.) pulp using ultrasound and pressurized ethanol extraction techniques at low and high pressures. The ultrasound extraction (UE) led to the highest overall yield (0.60 g/g); however, very similar yield (0.55 g/g) has achieved using pressurized ethanol (PEE) at the best experimental condition (15 MPa, 35 °C, 1 mL/min). The PEE method (at 15 MPa, 35 °C, 1 mL/min) delivered oil resin with the highest overall concentration of phenolic compounds (TPC = 854.92 mg of gallic acid/100 g of oil) and antioxidant activity (IC50 = 0.4209 mg/mL and ABTS = 0.0182 mmol Trolox/g of oil). Quantification of the phenolic compounds showed that the passion fruit oils contain several phenolic compounds, especially quercetin, naringenin and gallic acid, which was the most abundant phenolic compound found.