Application of ethanol under pressurized conditions for the extraction of phytochemical compounds from pink pepper fruit

Abstract

The objective of this study was to extract phytochemical compounds from pink pepper (Schinus terebinthifolius Raddi) fruit by pressurized liquid extraction (PLE) using ethanol as solvent under dynamic conditions. The effects of temperature (40, 60, and 80°C) and extraction time (15, 30, and 45 min.) on global extraction yield and extract composition (total phenolic content and antioxidant activity) were evaluated. PLE results were compared with those obtained by Soxhlet extraction. The chemical composition and antibacterial activity of extracts were determined. Longer extraction times resulted in higher extraction yields (30.42 wt%). Higher temperatures also increased extraction yield, enhancing the recovery of phenolic compounds and, consequently, resulting in higher antioxidant activity. PLE demonstrated selectivity in phytochemical extraction compared with Soxhlet extraction. The PLE extract obtained under the best conditions for total phenolic content and antioxidant activity (80°C and 45 min.) and the Soxhlet extract consisted predominantly of 5-hydroxymethylfurfural and sesquiterpenes. The major components of the lipid fraction were linoleic and oleic acids. The extracts showed antibacterial activity, attributed to the presence of 5-hydroxymethylfurfural and phenolic compounds.