Revaluation of Granadilla (Passiflora ligularis): Analysis of Phenolic Compounds and Their Antioxidant Activity.

This study is aimed at evaluating the effect of solvents such as ethanol and methanol on the extraction of phenolic compounds with antioxidant capacity from granadilla (Passiflora ligularis). Extraction was assisted with ultrasound (40 kHz, 30°C). The sample-to-solvent ratio was 1:14, and extraction was performed separately for seeds and peels. The proximate composition of peel and pulp stood out for their high carbohydrate content (52.12 and 90.99 g/100 g d.m., respectively), whereas the seeds showed values of fiber, protein, and fat of 29.48, 26.33, and 23.77 g/100 g d.m., respectively. Methanol was the most effective solvent for the extraction of phenolic compounds, and seeds were the highest source of these compounds, reaching a value of 36.26 mg GAE/g extract. The in vitro antioxidant capacity had similar behavior, with values of 7816.9 μmol Fe (II)/g d.m. extract for the FRAP assay and 1161.507 mmol TE/100 g extract for ABTS assay. The HPLC-MS analysis identified some phenolic compounds present in the peel extracts such as epigallocatechin gallate, quercetin and resveratrol and additionally to them, rutin for the seed extracts.