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This work aimed to evaluate the recovery of phenolics from BMF by comparing the pressurized liquid extraction (PLE) with conventional maceration, in terms of extraction yield, total phenolic content (TPC), and antioxidant capacity (AC), under the hypothesis that PLE could provide comparable or higher values for these parameters in a shorter extraction time. Extractions were performed with an ethanol\u2013water mixture (75:25, v\/v). PLE was conducted in three static cycles of 5\u00a0min each at temperatures ranging from 55 to 95\u00a0\u00b0C, a pressure of 10\u00a0MPa, and a volumetric flow rate of 5.0 mL\/min. For maceration, the sample (1:10, w\/v) was kept at room temperature for 24\u00a0h. All extracts were analyzed for global yields, TPC, antioxidant capacity (DPPH, FRAP, and ORAC assays), and their phenolic profile was investigated by UHPLC-ESI-HRMS\/MS. PLE at 95\u00a0\u00b0C provided a higher TPC (25.82\u2009\u00b1\u20091.05\u00a0mg GAE\/g) and higher AC (DPPH\u2009=\u2009130.54\u2009\u00b1\u20090.16 \u00b5mol TE\/g, FRAP\u2009=\u2009152.99\u2009\u00b1\u20093.4 \u00b5mol TE\/g, ORAC\u2009=\u2009158.82\u2009\u00b1\u200913.66 \u00b5mol TE\/g) than maceration, while reducing the extraction time from 24\u00a0h to 15\u00a0min. The main phenolics detected were flavonoids and tannins. Based on these results, PLE can be considered a more time-efficient strategy for recovering phenolic bioactives from BMF.<\/jats:p>","DOI":"10.1007\/s11130-026-01481-5","type":"journal-article","created":{"date-parts":[[2026,3,6]],"date-time":"2026-03-06T08:58:45Z","timestamp":1772787525000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Recovery of Phenolic Compounds From Babassu Mesocarp Flour Using Pressurized Liquid Extraction"],"prefix":"10.1007","volume":"81","author":[{"given":"Lara Aguiar","family":"Borges","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rayanne Priscilla Fran\u00e7a","family":"de Melo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luidy Darllan","family":"Barbosa","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Julian","family":"Mart\u00ednez","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Leandro Wang","family":"Hantao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kazumi Kawasaki","family":"Ramos","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Priscilla","family":"Efraim","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2026,3,6]]},"reference":[{"key":"1481_CR1","doi-asserted-by":"publisher","first-page":"2200203","DOI":"10.1002\/star.202200203","volume":"75","author":"LA Borges","year":"2023","unstructured":"Borges LA, Ramos KK, Felisberto MHF, Franciosi ERN, Efraim P (2023) Babassu mesocarp: a sustainable source for obtaining starch and new products. 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