Phenolic compounds and antioxidants extraction using pressurized liquids and ultrasound, mineral potential and bioacessibility in yellow passion fruit rind (Passiflora edulis flavicarpa)

Abstract

The aim of this study was to examine the different conditions of Pressurized Liquid Extraction (PLE) from yellow passion fruit (Passiflora edulis flavicarpa) rind. The attempt to add value to the agroindustrial waste of the fruit and the recovery of its bioactive compounds was the major motivation of the study, since those are of great interest to food and pharmaceutical industries. Moreover, the waste through the production chain is a significant socio-environmental and economic issue. The PLE extractions assisted by ultrasound (Unique Group, DES500, Campinas, Brazil) were performed at different powers: 140, 260, 400 e 560 W. Extractions not assisted by ultrasound were also made. The extractions were performed in a unit assembled at the Laboratory of High Pressure in Food Engineering (LAPEA/DEA/FEA, Unicamp, Campinas, Brazil) at 60 °C and 10 MPa. The mineral potential and the bioacessibility of the passion fruit rinds, unextracted and subjected to PLE, were analyzed. Iron, calcium, manganese, potassium, sodium, magnesium, copper and zinc minerals were potentialized by Flame Atomic Absorption Spectroscopy (FAAS). The bioacessibility was evaluated by the solubility and the dialysis methods in the Laboratory of Food Analysis II (LAA-II/ DCA/ FEA, Unicamp, Campinas, Brazil).