eng Oriental Scientific Publishing Company Biomedical and Pharmacology Journal 0974-6242 2025-12-30 18 4 2831 2836 10.13005/bpj/3297 69360 article Abd. Malik 1 Muh. Alif Noor Fauzan 2 Harti Widiastuti 2 Virsa Handayani 2 Rais Razak 2 Aktsar Roskiana Ahmad 1 Faculty of Pharmacy, Universitas Muslim Indonesia, Makassar, Indonesia. Department of Pharmacy, Faculty of Pharmacy, Universitas Muslim Indonesia, Makassar, Indonesia. Passion tree (Passiflora edulis Sims.) is a plant widely cultivated in Southeast Asia, including Indonesia, particularly in South Sulawesi. The plant belongs to the genus Passiflora within the Passifloraceae family. Passion fruit is commonly consumed and made into a nutritious beverage, while its seed has been known as a source of natural oil in traditional medicine for antioxidant, anti-inflammatory, analgesic, and antipyretic properties. Passiflora Seed Oil (PSO) contains various bioactive natural products such as fatty acids, phenolics, flavonoids, and a-tocopherol. The efficiency of extracting these bioactive constituents depends on the extraction process. This study aims to determine the optimal extraction method of chemical constituents in passion fruit seed oil of phenolic, flavonoid, and a-tocopherol, focusing on variation of temperature and extraction time. The method used was a modern or green extraction, namely Microwave-Assisted Extraction (MAE). The extraction was performed using n-hexane as the solvent under three temperature settings: low (20°C), medium-low (36°C), and high (95°C), with extraction durations of 10 and 20 minutes. The contents of phenolic, flavonoid, and a-tocopherol were quantified using a UV-Visible Spectrophotometer at wavelengths ranging from 200 to 800 nm, specifically detecting these compounds at 432, 777, and 230 nm, respectively. The phenolic content ranged from 25.29 to 33.28 mg GAE/mL, flavonoid content ranged from 8.57 to 21.94 mg QE/mL, and a-Tocopherol content ranged from 0.27 to 1.56 mg a-TE/mL across the tested conditions. The results indicate that temperature and extraction time affect the levels of flavonoids and a-tocopherol content, while the phenolic content remains relatively unaffected. https://biomedpharmajournal.org/vol18no4/the-effect-of-extraction-temperature-on-the-yield-of-phenolic-flavonoid-and-%ce%b1-tocopherol-contentsof-passion-seed-oil-in-microwave-assisted-extraction/ Flavonoid Microwave-assisted extraction Passion seed oil Phenolic a-Tocopherol.