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

Tenila dos Santos Faria, Miria Hespanhol Miranda Reis, Vivian Consuelo Reolon Schmidt, Vicelma Luiz Cardoso


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.


Extraction methods; genipap fruit; phenolic compounds; bioactive compounds; antioxidant

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