The present work aims to evaluate the extraction parameters of bioactive compounds (phenolic compounds, flavonoids, carotenoids, chlorophyll, anthocyanins, betalains and saponins) and antioxidant capacity (DPPH and FRAP) of extracts using the probe assisted extraction method ultrasound with green solvents (ethanol and olein), in samples of chicória leaves (Eryngium foetidum L.) and cariru leaves (Talinum triangulare Jacq. Willd.). Five phases of extractions were evaluated, where in each phase the effect generated individually of each variable (ethanol concentration, proportion of ethanol and olein mixture, equipment range, temperature and extraction time) on bioactive compounds and antioxidant capacity were evaluated. In the 1st extraction phase, the results obtained in this presented work was high yields of biomolecules and antioxidant capacity in relation to the levels reported in the literature of chicória and cariru. The 70% ethanol concentration was the best extraction range for the samples. In the 2nd phase, the mixture ratio of 1:3 of ethanol: olein was the best range for capturing bioactive compounds for both samples. In the 3rd extraction phase (equipment range) when it varies from 50 to 80%, it was observed that depending on the compound of interest, the range used can vary, however, the range of 70% showed the highest yield in relation to bioactive compounds and antioxidant capacity for chicória and cariru. In relation to the 4th extraction phase (temperature) it allowed an increase in the capture of the compounds, being the ideal range of 30ºC for cariru and 40ºC for chicória. In the last extraction phase where the extraction time was evaluated, it was found that for both samples the period of 15 minutes provided high yields. Regarding the applied modeling, it can be highlighted that the kinetic model of mass transfer presents the possibility to predict the experimental data and to predict values of bioactive compounds with a confidence limit of 99%. By evaluating the oxidative stability of the extracts, it can be seen that the compounds present in the optimized extracts enabled a protective action, managing to extend the olein stability index from 8 hours to 13.68 hours in the case of cariru extract and 12.79 hours for chicory.
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