Antioxidant potential and physicochemical characterization of yellow, purple and orange passion fruit

Reis, Luzia Caroline Ramos dos; Facco, Elizete Maria Pesamosca; Salvador, Mirian; Flôres, Simone Hickmann; Rios, Alessandro de Oliveira

doi:10.1007/s13197-018-3190-2

Cited by 105 publications

(89 citation statements)

References 28 publications

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“…In another study, Jiménez et al [14] identified cyanidin-3-O-β-D-glucopyranoside in a peel extract obtained with methanol acidified with acetic acid (19:1, v/v). The anthocyanins delphinidin-3,5-O-glucoside, cyanidin-3-O-glucoside and pelargonidin-3-O-glucoside, and the aglycones delphinidin and cyanidin were reported by Dos Reis et al [15] in purple passion fruit peel homogenized with acidified methanol (1% HCl).…”

Section: Anthocyanin Profile Of the Epicarp Extractmentioning

confidence: 80%

Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties

et al. 2020

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The potential of passion fruit (Passiflora edulis Sims) epicarp to produce anthocyanin-based colorants with bioactive properties was evaluated. First, a five-level three-factor factorial design coupled with response surface methodology was implemented to optimize the extraction of anthocyanins from dark purple epicarps. The extraction yield and cyanidin-3-O-glucoside content were used as response criteria. The constructed models were fitted to the experimental data and used to calculate the optimal processing conditions (t = 38 min, T = 20 °C, S = 0% ethanol/water (v/v) acidified with citric acid to pH 3, and RS/L = 50 g/L) that lead to maximum responses (3.4 mg/g dried epicarp and 9 mg/g extract). Then, the antioxidant, antimicrobial, and cytotoxic activities of anthocyanin extracts obtained using the optimized method and a conventional extraction method were evaluated in vitro. The extract obtained by the optimized method revealed a higher bioactivity, in agreement with the higher cyanidin-3-O-glucoside content. This study highlighted the coloring and bioactive potential of a bio-based ingredient recycled from a bio-waste, which promotes a sustainable bioeconomy in the agri-food sector.

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Section: Anthocyanin Profile Of the Epicarp Extractmentioning

confidence: 80%

Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties

et al. 2020

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“…We found (1!4)-linked galacturonic acid is the main component of polysaccharides from yellow and purple passion fruit. Diverse studies have demonstrated that pectin and fibers from P. edulis peel can effectively eliminate free radicals such as DPPH and ABTS (Dos Reis et al, 2018), reduce cholesterol and blood glucose levels (Lacerda-Miranda et al, 2016), and obviously inhibit the growth of sarcoma180 (Silva et al, 2012), and so forth. Thus, the passion fruit peel may be utilized in the development of new fiber-rich healthy food products.…”

Section: Pectin Fiber and Polysaccharidesmentioning

confidence: 99%

Passiflora edulis: An Insight Into Current Researches on Phytochemistry and Pharmacology

et al. 2020

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Passiflora edulis, also known as passion fruit, is widely distributed in tropical and subtropical areas of the world and becomes popular because of balanced nutrition and health benefits. Currently, more than 110 phytochemical constituents have been found and identified from the different plant parts of P. edulis in which flavonoids and triterpenoids held the biggest share. Various extracts, fruit juice and isolated compounds showed a wide range of health effects and biological activities such as antioxidant, anti-hypertensive, anti-tumor, antidiabetic, hypolipidemic activities, and so forth. Daily consumption of passion fruit at common doses is non-toxic and safe. P. edulis has great potential development and the vast future application for this economically important crop worldwide, and it is in great demand as a fresh product or a formula for food, health care products or medicines. This mini-review aims to provide systematically reorganized information on physiochemical features, nutritional benefits, biological activities, toxicity, and potential applications of leaves, stems, fruits, and peels of P. edulis.

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“…Expect for YNY and GXY, the level of vitexin was increased, and released amount was 4.22-11.97 μg/ml. Vitexin have been found in buckwheat in form of bound phenolics with low content (dos Reis, Facco, Salvador, et al, 2018). The increased vitexin may be caused by the release from the combined phenolics in passion fruit juices.…”

Section: Individual Phenolic Compounds Identificationmentioning

confidence: 99%

Study on the bioaccessibility of phenolic compounds and bioactivities of passion fruit juices from different regions in vitro digestion

Xie

Chen

2020

J Food Process Preserv

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This study aimed to compare the functional compounds, physicochemical properties of passion fruit juices from Guangdong, Fujian, Yunnan and Guangxi Province of China, and investigate the change of phenolic compounds and bioactivities after in vitro digestion. All passion fruit juices had citric acid as the main organic acid, and neochlorogenic acid was the richest phenolic compounds except YNP. GXY and GDY showed the highest ascorbic acid content (8.76 mg/100 ml), and β‐carotene were found in YNP and GXP. After in vitro digestion, the TPC and TFC of all passion fruit juices were increased, while neochlorogenic acid and cyanidin‐3‐O‐glucoside were decreased. Accordingly, the bioactivity of all passion fruit juices showed different variation. The YNY and GXY showed enhanced antioxidant activity. The YNY showed the highest DPPH scavenging ability of 1354.86 μmol TE/L FJ, and GXY with the highest ORAC value of 14.31 μmol TE/L FJ. All passion fruit juices showed enhanced α‐glucosidase inhibitory effect. And, the GXP showed the strongest inhibitory effect with 83.11% as the existence of vitexin which was 3.7‐fold than that of acarbose. Molecular docking displayed that vitexin bond with active sites of α‐glucosidase resulting in the inhibition on catalytic action. The results showed that the passion fruit juices exhibited more beneficial effect on human health after consumption. Practical applications This study compared the physicochemical properties of passion fruit juices, and evaluate the change of bioactivity and bioactive compound in vitro digestion. Passion fruits were often used to produce concentrated juice, beverage, frozen pulp, and preserved fruit in industry. The data about physicochemical properties and bioactive compounds of passion fruit juice could provide guidance for the screen of passion fruits in industry, and it also could make a reference for the improvement of quality standards in passion fruit juice. GXY had high sweetness and low acidity, which also showed high total phenolics and flavonoids content, as well as excellent antioxidant activity after in vitro digestion. GXY could be regarded as raw material to develop new beverages with good tasty and nutrition values. GXP had strong α‐glucosidase inhibitory after in vitro digestion, and it could be used to invent healthy beverages suited for people with high blood sugar.

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Antioxidant potential and physicochemical characterization of yellow, purple and orange passion fruit

Cited by 105 publications

References 28 publications

Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties

Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties

Passiflora edulis: An Insight Into Current Researches on Phytochemistry and Pharmacology

Study on the bioaccessibility of phenolic compounds and bioactivities of passion fruit juices from different regions in vitro digestion

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