A sequential process was used to obtain the antioxidant compounds found in chontaduro epicarp. Supercritical fluid extraction was carried out in the first stage to extract lipophilic compounds, obtaining extract high in total carotenoid content. The effect of treatments (ultrasound or microwave) on the total phenol content and antioxidant activity was evaluated in the residue from supercritical extraction as a second stage. The extraction of phenolic compounds was improved using a microwave treatment with a power of 280 W during 180 s. Finally, In the last stage was studied conditions (temperature, pressure and time) in pressurized liquid extraction (PLE) using pure ethanol, resulting in a higher phenolic content at 100 °C.

使用顺序过程获得了在深部虎皮果中发现的抗氧化剂化合物。在第一步中进行超临界流体萃取以萃取亲脂性化合物，从而获得总类胡萝卜素含量高的萃取物。在第二阶段的超临界萃取残渣中评估了处理（超声波或微波）对总酚含量和抗氧化活性的影响。通过在180 s内以280 W的功率进行微波处理，改进了酚类化合物的萃取。最后，在最后阶段研究了使用纯乙醇在加压液体萃取（PLE）中的条件（温度，压力和时间），从而在100°C时产生了更高的酚含量。