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Influence of extraction methods on phenolic compounds from pulp and peel of genipap (Genipa americana L.) fruit

Tenila dos Santos Faria Orcid logo ,
Tenila dos Santos Faria

Universidade Federal de Uberlândia

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Miria Hespanhol Miranda Reis Orcid logo ,
Miria Hespanhol Miranda Reis

Universidade Federal de Uberlândia

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Vivian Consuelo Reolon Schmidt Orcid logo ,
Vivian Consuelo Reolon Schmidt
Contact Vivian Consuelo Reolon Schmidt

Universidade Federal de Uberlândia

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Vicelma Luiz Cardoso Orcid logo
Vicelma Luiz Cardoso

Universidade Federal de Uberlândia

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Published: 18.04.2022.

Volume 11, Issue 1 (2022)

pp. 38-50;

https://doi.org/10.7455/ijfs/11.1.2022.a4

Abstract

Brazil has a great variety of fruits which are rich in bioactive compounds, such as the genipap fruit. Both the peel and the pulp of genipap have beneficial components for health, making the study of this fruit important for the proper use of its functionalities. The objective of this work was the extraction of bioactive compounds from the peel and pulp of genipap by different techniques. Extraction processes were carried out using different devices (orbital incubator shaker, ultrasonic bath, and ultrasonic probe) and at different temperatures (40, 60, 70, 80 and 90 °C). The best process for extracting phenolic compounds from the pulp of genipap fruit was with the ultrasonic probe at 40 °C, which indicated the efficiency of applying the sound waves directly to the sample. Regarding the peel, the best method for extracting phenolic compounds was using the orbital incubator shaker at 80°C.

Keywords

Extraction methods,

Genipap fruit,

Phenolic compounds,

Bioactive compounds,

Antioxidant

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