Passion fruit seed extract enriched in piceatannol obtained by microwave-assisted extraction

• Published in: Sustainable chemistry and pharmacy Vol. 22; p. 100472
• Main Authors: Silva, Gisláine C., Rodrigues, Rodney A.F., Bottoli, Carla B.G.
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.09.2021
• Subjects: Food chain residue valorization; MAE; Passion-fruit seed extract; Piceatannol; MAE; Passion-fruit seed extract; Food chain residue valorization; Piceatannol
• ISSN: 2352-5541; 2352-5541
• DOI: 10.1016/j.scp.2021.100472

Apart from being food, passion fruit (Passiflora edulis Sims) offers seeds to be used as an oil source, and the residual seed cake from oil extraction contains piceatannol, a molecule that can prevent skin damages. In this work, microwave-assisted extraction (MAE) was evaluated as a technique for the preparation of piceatannol-rich seed cake extracts, and its performance was compared to the conventional Soxhlet extraction. MAE and Soxhlet exhibited different selectivities for the seed cake compounds. A sequential MAE at 87 °C, with 70% EtOH, for 30 min each cycle, provided a fine brown powder with 27.17 ± 0.9 μg of piceatannol per mg of the extract, while Soxhlet extraction for 120 min resulted in a dark lumpy extract containing 13.03 ± 0.4 μg mg−1. Thus, MAE was shown to be a promising alternative to produce a passion fruit seed extract for cosmetic purposes, adding value to a residue from the passion fruit chain by providing a faster extraction and a more color friendly and easier-to-handle product with higher levels of piceatannol in comparison to the conventional method. [Display omitted] •Passion fruit seeds and residual seed cake from oil extraction contain piceatannol.•Microwave-assisted extraction provides a fine brown powder seed cake extract.•Soxhlet extraction provides a lumpy dark seed cake extract.•MAE provides twice the piceatannol in half of the time for Soxhlet extraction.