Chemical characterization of passion fruit (Passiflora edulis f. flavicarpa) seeds

Silva, RM; Gr, Placido; Silva, Map; Castro, Cfs; Lima, ); Caliari, Márcio

doi:10.5897/ajb2014.13945

Cited by 21 publications

(20 citation statements)

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“…Locally known as maracujá, passion fruit is rich in vitamin C, calcium and phosphorus. The waste, including the seeds, that represents over 60% of the fruit is usually discarded after extraction of juice from the fruit, and is generally treated as organic waste [2]. An alternative to by-products from passion fruit industrialization would be their use in animal feed.…”

Section: Introductionmentioning

confidence: 99%

Passion Fruit (Passiflora edulis) Seed Cake as a Feed Ingredient for Jaraqui (Semaprochilodus insignis) and Tambaqui (Colossoma macropomum)

Keshavanath¹

2017

JAMB

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Passion Fruit (Passiflora edulis) Seed Cake as a Feed Ingredient for Jaraqui (Semaprochilodus insignis) and Tambaqui (Colossoma macropomum)Submit Manuscript | http://medcraveonline.com IntroductionPassiflora edulis (passion fruit) belongs to the family Passifloraceae and is cultivated commercially in tropical and subtropical areas, mainly for the edible fruit. Brazil stands out as the world's largest producer of passion fruit, producing approximately 9,20,000 tonnes [1]. Locally known as maracujá, passion fruit is rich in vitamin C, calcium and phosphorus. The waste, including the seeds, that represents over 60% of the fruit is usually discarded after extraction of juice from the fruit, and is generally treated as organic waste [2]. An alternative to by-products from passion fruit industrialization would be their use in animal feed. The seeds of passion fruit are rich in fiber, minerals and lipids, with good amount of protein [3][4][5]. Oil is extracted from the seeds as they contain over 23% oil, rich in PUFA. The resultant by-product oilcake can form a useful feed ingredient. The shortage and rising cost of commercial fish meal has prompted researchers to investigate the production of cost effective feed formulations for cultured fish species [6,7]. Several plant protein sources/agricultural by-products have been tested as replacement for fish meal in fish diets [8][9][10][11][12][13][14] with a view to achieve cost reduction in fish production. However, studies with passion fruit seed cake are lacking. Therefore, it was felt worthwhile exploring the suitability of this cheaper nutrient source as a fish feed ingredient.The two test species of fish were selected based on their economic importance. Jaraqui plays an important social role by catering to the needs of low income population in the Amazon, accounting for approximately 50% of fish landings in the port of Manaus [15]. Tambaqui is one of the most popular cultured species in the Amazon, representing almost half of the total fish sold in Manaus [16]. The present study aimed at investigating the feasibility of utilizing passion fruit seed cake as a fish feed ingredient, replacing the fish meal component at different levels. Materials and MethodsTwo experiments were carried out in the wet laboratory of the Coordination of Research in Aquaculture (CPAQ) of National Institute of Research in the Amzon (INPA), employing jaraqui and tambaqui seed obtained from a local farm in Manaus. The seed were separately acclimated for 15 days in two 1000 L tanks, hand feeding them to satiation with the control diet twice daily. The percentage of feeding was standardized at 4% based on the consumption during the acclimatisation period. DietsOil extracted passion fruit (Passiflora edulis) seed cake was procured locally; it contained 14.47% protein and 9.89% lipid. Five experimental diets (T 0 -T 5 ) were formulated incorporating 0, AbstractPassion fruit seed cake was evaluated as a fish feed ingredient at graded levels (0,5,10,15,20%), employing jaraqui and tambaqui fingerli...

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Section: Introductionmentioning

confidence: 99%

Passion Fruit (Passiflora edulis) Seed Cake as a Feed Ingredient for Jaraqui (Semaprochilodus insignis) and Tambaqui (Colossoma macropomum)

Keshavanath¹

2017

JAMB

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“…Passion fruit is native to tropical America and widely grown in Brazil [8]. In India it is found to be growing wild in many parts of Western Ghat such as Nilgiris, Wynad, Kodaikanal, Shevroys, Coorg and Malabar as well as Himachal Pradesh and North Eastern States like Manipur, Nagaland and Mizoram [9].…”

Section: Introductionmentioning

confidence: 99%

“…It is a rich source of Vitamin A and contains fair amounts of sodium, magnesium, sulphur and chlorides [15]. It is also rich in vitamin C, calcium and phosphorus [16].…”

Section: Introductionmentioning

confidence: 99%

Production and Quality Evaluation of Yoghurt Enriched with Two Accessions of Passion Fruits (Passiflora edulis f. flavicarpa)

Mbaeyi-Nwaoha

Ezeoke

2019

AFSJ

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Aims: The broad objective of the research produce acceptable yoghurt flavoured with two accessions of passion fruit (pulp and skin) and evaluate its quality (physicochemical, phytochemical, microbiological, selected mineral and vitamin content). Study Design: The experimental design that was used is Completely Randomized Design. Place and Duration of Study: The study took place at the Department of Food Science and Technology, University of Nigeria, Nsukka between August 2016 and September 2017. Methodology: Yoghurt is a diary product obtained from lactic acid fermentation of milk. Yoghurt and two accessions of passion fruit juices (Passiflora edulis f. flavicarpa O. Deg) were processed to formulate enriched yoghurt in the following ratios 90:10, 80:20, 70:30, 60:40 and 50:50. Yoghurt without the passion fruit juice (100:0) served as the control. Based on sensory evaluation, the best samples were subjected to physicochemical, phytochemical, microbiological, selected mineral and vitamin content evaluation using standard methods. The best enriched yoghurt samples were those in the ratio 90:10 and 80:20. Proximate composition of the enriched yoghurt samples significantly (p<0.05) differed with the controls. Results: Enriched yoghurt showed an increase in the protein content (3.70, 3.52, 3.86, 3.93, 3.94, 3.52%) than control (2.81%). The control had higher fat content (3.43%) than enriched yoghurt (2.93, 3.12, 3.14, 2.78, 3.03 and 2.90%). The ash content ranges from 0.59 - 0.82% while addition of passion fruit juice caused pH to drop from 4.24 in the plain yoghurt to 4.18, 4.20 and 4.23 in the enriched yoghurt. The titratable acidity of yoghurt samples increased from 0.18 in the control to 0.72, 0.54, 0.52, 0.50 and 0.45 in enriched yoghurt. No direct relationship was observed between the pH and the titratable acidity. The total solid content ranges from 4.57-30.03. The phytochemicals were in trace amount. There was no significant (p>0.05) difference in the tannin content. The titratable acidity of yoghurt samples increased from 0.013 µg in the control to 0.015, 0.027, 0.028, 0.016, 0.020 and 0.024 in enriched yoghurt. Significant (p<0.05) difference in the phenolic content value was observed among all the samples. The phenolic content in the yoghurt samples ranges from 0.06 to 0.10 mg/g. The mineral content and vitamin content of the flavoured yoghurt samples significantly (p<0.05) differed with that of the control. An increase in the sodium content was observed in the samples from the control (168.24 mg/100 g) to the enriched sample (209.31, 202.66, 169.48 and 192.82 mg/100 g). Similar increases were observed for potassium, calcium, magnesium and phosphorus content of the samples. Enriched yoghurt showed an increase in the vitamin C content (6.40, 7.53, 7.29, 7.15 and 7.13 mg/g) than in the control (5.10 mg/g). Vitamin A content ranged from 14.96 µg/100g - 20.67 µg/100 g. The total viable count was higher in the control (5.67 × 105 cfu/ml) than in enriched yoghurt. The mould count of the yoghurt samples varied from 0.33 × 101 cfu/ml - 1.58 × 103 cfu/ml. All the sensory attributes tested in the flavoured yoghurt samples significantly (p<0.05) differed. Conclusion: Yoghurt enriched with local specie passion fruit juice from pulp, was the most accepted.

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“…Markisa merupakan salah satu produk buah segar Indonesia yang sangat diminati oleh konsumen dalam dan luar negeri. Selain dimakan segar, markisa juga dapat digunakan untuk obat-obatan karena mengandung vitamin C, flavanoid, asam lemak, tanin, dan antioksidan yang tinggi (Ariharan et al 2013;Phamiwon & John 2015, Ferreira et al 2011, bahkan biji, daun, dan mesocarp buah markisa dapat digunakan di dalam industri farmasi (Silva et al 2015, Silva et al 2013, Correa et al 2014. Markisa berkulit ungu umumnya dimanfaatkan sebagai bahan baku dalam pembuatan sirup dengan ukuran buah lebih kecil dibandingkan markisa merah.…”

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Karakterisasi Morfologi dan Anatomi Markisa F1 di Kebun Percobaan Berastagi

Hutabarat¹,

Tarigan²,

Barus³

et al. 2016

J.Hort

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ABSTRAK. Ketersediaan varietas markisa unggul yang bermutu tinggi, produktif, tahan terhadap hama/penyakit dan toleran terhadap cekaman lingkungan merupakan salah satu faktor penting dalam peningkatan daya saing industri hortikultura nasional. Upaya untuk memperoleh varietas unggul dilakukan melalui silangan antaraksesi lokal yang memiliki karakter unggul. Tujuan penelitian ini adalah mengarakterisasi morfologi dan anatomi aksesi markisa lokal berkulit ungu, merah, dan markisa hasil silangan. Kegiatan dilaksanakan di Kebun Percobaan Berastagi mulai April 2014 sampai Juli 2014. Hasil analisis data diperoleh kemiripan morfologi markisa ungu dan markisa merah berdasarkan habitat, bunga, liana, teresterial, akar tunggang, batang dan arah tumbuh, sedangkan daun, bunga, buah, biji, dan warna batang berbeda. Berdasarkan karakter kuantitatif antara markisa F1 dengan markisa ungu memiliki kadar gula sama dengan markisa ungu lokal yakni 16,6 o Brix. Markisa F1 memiliki 73,06 ml/100 g dengan total asam 1,53%. Berdasarkan hasil analisis dendogram diketahui hubungan morfologi markisa menunjukkan tingkat kemiripan markisa lokal merah dan markisa F1 sebesar 81%. Markisa F1 memiliki buah besar, warna kulit ungu kemerahan, aroma sari buah mirip dengan aroma jambu biji.Kata kunci: Passiflora edulis f. edulis Sims; Karakter; Morfologi; Anatomi ABSTRACT. Availability of superior variety of passion fruits which high quality, resistant to pests or diseases, and tolerance to environmental stress are essential in improving the competitiveness of national horticultural industry. Superior varieties have been made through crossing local accessions that have superior characters. The aim of this experiment was to characterize the morphology and anatomy of purple passion, red passion, and F1 of passion fruit at Berastagi Experimental Farm from April 2014 to July 2014. Morphology and anatomy characterization obtained that purple passion fruit and red passion fruit had same characters based on habitat, flowers, lianas, terrestrial, taproot, stems, and direction of growth, whereas leaves, flowers, fruits, seeds, and stems color had different characters. Brix sugar level degrees between purple passion fruit and F1 almost similar, it was 16,6 o Brix, while the terms content juice of passion fruit cross F1 was 73,06 ml/100 g with total acid was 1,53%. Dendogram based on morphology characters of purple, red, and passion fruit cross F1 had 81% of similarity degree. Passion fruit cross F1 had a great size, reddish purple color, and guava aroma.

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Chemical characterization of passion fruit (Passiflora edulis f. flavicarpa) seeds

Cited by 21 publications

References 16 publications

Passion Fruit (Passiflora edulis) Seed Cake as a Feed Ingredient for Jaraqui (Semaprochilodus insignis) and Tambaqui (Colossoma macropomum)

Passion Fruit (Passiflora edulis) Seed Cake as a Feed Ingredient for Jaraqui (Semaprochilodus insignis) and Tambaqui (Colossoma macropomum)

Production and Quality Evaluation of Yoghurt Enriched with Two Accessions of Passion Fruits (Passiflora edulis f. flavicarpa)

Karakterisasi Morfologi dan Anatomi Markisa F1 di Kebun Percobaan Berastagi

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