PROXIMAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF THE EXTRACT OF PASSION FRUIT SEEDS (Passiflora edulis) IN SOYBEAN OIL

Abstract

This study evaluated the antioxidant activity of passion fruit seeds extract in soybean oil. Dried seeds were ground and submitted to extraction with ethanol:water (95:5), for two hours, at room temperature. The resulting extract was centrifuged and the supernatant evaporated for dry extract yield calculation. The extract of passion fruit seeds was suspended again in ethanol:water (95:5) and applied to soybean oil in two concentrations (500 mg kg^-1 and 1,000 mg kg^-1), being submitted to oven accelerated test at 60^oC, for 20 days. Oil samples were taken every 5 days and analyzed for peroxide value. As a parameter of comparison, it was used butyl hydroxytoluene (BHT) as well as refined soybean oil without antioxidants (control). In the extract, the antioxidant activity was measured by the DPPH radical method and total phenols by using the Folin-Ciocalteau method. The yield of dry extract was 1.26%, the IC₅₀ value was 113.41 µg mL^-1, and the concentration of total phenolic compounds was 42.93 mg of gallic acid per gram of extract. At the final heating time, peroxide values were significantly different and the antioxidant activity order was: BHT > passion fruit 500 mg kg^-1 > passion fruit 1,000 mg kg^-1 > control.

KEY-WORDS: Antioxidants; passion fruit seeds; peroxide value; proximal composition.