Influence of extraction methods on phenolic compounds from pulp and peel of genipap (Genipa americana L.) fruit

Brazil has a great variety of fruits which are rich in bioactive compounds, such as the genipap fruit. Both peel and pulp have beneficial components for health, making study this fruit important proper use its functionalities. The objective work was extraction compounds from by different techniques. Extraction processes were carried out using devices (orbital incubator shaker, ultrasonic bath, probe) at temperatures (40, 60, 70, 80 90 °C). best process extracting phenolic with probe 40 °C, indicated efficiency applying sound waves directly to sample. Regarding peel, method orbital shaker 80°C.