Abstract

Passion fruit (Passiflora edulis) seed extract is a valuable source of antioxidants with anti-aging potential, but extraction efficiency varies according to the method used. This study focused on determining the optimum yield of passion fruit seed extracts by percolation with n-hexane and ethanol, following regulations such as NTE INEN and Codex Alimentarius. Standardized methods were applied to analyze parameters such as moisture (UNE-EN 14774-3, 2010), ash (Sluiter et al., 2005); free acidity (ac. oleic acidity)/acidity index (NTE INEN 38, 1973), relative density (NTE INEN 35, 1973), loss on heating (NTE INEN 39, 1973), iodine index (NTE INEN 37, 1973), peroxide index (NTE INEN 277,1978), extract yield, fatty acid profile (AOAC 996.06, 2005). Ethanol showed superior performance in most of the parameters, meeting the established standards, except for relative density and heating loss, where n-hexane was more efficient. In conclusion, the use of ethanol is more beneficial for the extraction of passion fruit seed extracts by percolation, based on the yield obtained.

Keywords: extract; percolation; passion fruit; yield; standards.

Autors:
Gabriel Alfonso Burgos-Briones
Department of Chemical, Food and Biotechnological Processes, Universidad Técnica de Manabí. 130105,
Portoviejo, Ecuador

María Monserrate Intriago-Ponce
Department of Chemical, Food and Biotechnological Processes, Universidad Técnica de Manabí. 130105,
Portoviejo, Ecuador

Wilmer Ponce Saltos
National Institute of Agricultural Research (INIAP), 130105. Portoviejo, Ecuador

María Hipatia Delgado-Demera
Department of Veterinary, Universidad Técnica de Manabí. 130105, Portoviejo, Ecuador

María Isabel Zambrano-Velez
Department of Agroindustrial Processes, Universidad Técnica de Manabí. 130350, Chone, Ecuador

José Patricio Muñoz-Murillo
Department of Agroindustrial Processes, Universidad Técnica de Manabí. 130350, Chone, Ecuador

Manolo Alfredo Mera-Carbo
Department of Agroindustrial Processes, Universidad Técnica de Manabí. 130350, Chone, Ecuador

Carlos Antonio Moreira-Mendoza
Department of Chemical, Food and Biotechnological Processes, Universidad Técnica de Manabí. 130105,
Portoviejo, Ecuador

Ivan Rodrigo Samaniego-Maigua
National Institute of Agricultural Research (INIAP), 130105. Portoviejo, Ecuador

Carlos Alfredo Cedeño-Palacios
Department of Chemical, Food and Biotechnological Processes, Universidad Técnica de Manabí. 130105,
Portoviejo, Ecuador

DOI: https://doi.org/10.12911/22998993/194130