Exploration of nutritional, antioxidant and antibacterial properties of unutilized rind and seed of passion fruit from Northeast India

Purohit, Sukumar; Barik, Chitta Ranjan; Kalita, Diganta; Sahoo, Lingaraj; Goud, Vaibhav V.

doi:10.1007/s11694-021-00899-6

Cited by 8 publications

(4 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Compound 11, ferulic acid, also produced the same fragments. This observation aligns with prior studies that found ferulic acid exclusively in the peel of yellow and purple passion fruit (Purohit et al., 2021 ; Wang et al., 2015 ). Ferulic acid and its glucoside have been extensively studied in traditional medicine for health benefits such as improving lipid profiles, reducing tumor weight, and protecting against liver injury (Wang et al., 2015 ).…”

Section: Resultssupporting

confidence: 93%

See 1 more Smart Citation

LC‐ESI‐QTOF‐MS/MS characterization of phenolic compounds in Australian native passion fruits and their potential antioxidant activities

Liu,

Agar,

Imran

et al. 2024

Food Science & Nutrition

View full text Add to dashboard Cite

Passion fruits, renowned globally for their polyphenolic content and associated health benefits, have enjoyed growing attention from consumers and producers alike. While global cultivar development progresses, Australia has pioneered several native cultivars tailored for its distinct planting conditions. Despite their cultivation, comprehensive studies on the phenolic profiles and antioxidant capacities of these Australian‐native passion fruits are notably lacking. This study aims to investigate and compare the polyphenolic content present in the by‐products, which are peel (L), and consumable portions, which are the pulp and seeds (P), of four indigenous cultivars: ‘Misty Gem’ (MG), ‘Flamengo’ (FG), ‘Sweetheart’ (SW), and ‘Panama’ (SH). Employing LC‐ESI‐QTOF‐MS/MS for profiling, a comprehensive list of polyphenols was curated. Additionally, various antioxidant assays—DPPH, FRAP, ABTS, RPA, FICA, and •OH‐RSA—were performed to evaluate their antioxidant potential. A total of 61 polyphenols were identified, categorized into phenolic acid (19), flavonoids (33), and other phenolic substances (9). In the antioxidant assays, the SHP sample exhibited the highest •OH−‐RSA activity at 98.64 ± 1.45 mg AAE/g, while the FGL sample demonstrated prominent DPPH, FRAP, and ABTS activities with values of 32.47 ± 1.92 mg TE/g, 62.50 ± 3.70 mg TE/g, and 57.84 ± 1.22 mg AAE/g, respectively. Additionally, TPC and several antioxidant assays had a significant positive correlation, including DPPH, FRAP, and ABTS. The Australian‐native passion fruits revealed distinct polyphenolic profiles and diverse antioxidant capacities, establishing a foundation for deeper health benefit analyses. This study accentuates the significance of understanding region‐specific cultivars and their potential nutraceutical applications.

show abstract

Section: Resultssupporting

confidence: 93%

Section: Hydroxybenzoic Acidssupporting

confidence: 92%

LC‐ESI‐QTOF‐MS/MS characterization of phenolic compounds in Australian native passion fruits and their potential antioxidant activities

Liu,

Agar,

Imran

et al. 2024

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Goud et al reported in 2021 that the TPC of the (non-defatted) seeds of the purple passion fruit from Northeast India by different solvents (AcOEt, water, acetone, MeOH) ranged from 31 to 55 mg GAE/g of extract. [15] Various extraction techniques, including maceration (MAC), ultrasound-assisted leaching extraction (UE), and supercritical fluid extraction (SFE), were also used to improve the polyphenolic production from passion fruit seeds. Purohit et.…”

Section: Discussionmentioning

confidence: 99%

Anti‐Alzheimer's Activity of Polyphenolic Stilbene‐Rich Acetone Fraction of the Oil‐Removed Seeds of Passiflora edulis: in Vivo and in Silico Studies

Mostefa

Djebli

Khanh

et al. 2023

Chemistry & Biodiversity

View full text Add to dashboard Cite

The stilbene-rich acetone fraction in high yield (6.6 %, PEAS) of Passiflora edulis Sims was prepared and evaluated for neuroprotective activity in murine Alzheimer's disease model induced by aluminum chloride and D-galactose. The phytochemical and HPLC-DAD-MS analysis of the polyphenolic stilbene-rich acetone fraction showed that it contained different stilbenes including trans-piceatannol, scirpusins AÀ B and cassigarol E. The total phenolic content (TPC) of PEAS was 413.87 � 1.71 mg GAE eqv/g. The neuroprotective activity of PEAS is typically presented in the Morris water maze-reference Spatial Memory test, where the Alzheimer's mice treated at 100 mg/kg (Alz-ED1) and 200 mg/kg (Alz-ED2) spent less than 47 % and 66 % of the time, respectively, than the Alzheimer's model mice (Alz). Two simple stilbenes, trans-piceatannol and trans-resveratrol, showed selectively inhibitory activity in silico against acetylcholinesterase (AChE). Two stilbene dimers, cassigarol E and scirpusin A, exhibited low nanomolar inhibitory potential against AChE and butyrylcholinesterase (BChE), significantly lower than those of the positive control, donepezil and tacrine. These findings suggest that the stilbenes from P. edulis seeds, particularly the stilbene dimers, warrant further investigation as potential neuroprotective candidates in the prevention of cognitive deficits associated with Alzheimer's disease.

show abstract

“…Chromatography-based methods successfully separate a mixture of components. It has been used for identifying secondary plant metabolites for ages [31,32]. However, it is a popular approach for detecting and identifying food adulterants also.…”

Section: Role Of Hplc In Detecting Adulterants In Spicesmentioning

confidence: 99%

Current Trends in HPLC for Quality Control of Spices

Sahu¹,

Purohit²,

Tripathy³

et al. 2023

High Performance Liquid Chromatography - Recent Advances and Applications

Self Cite

View full text Add to dashboard Cite

India, the land of spices and condiments, is endowed with a plethora of herbs, spices, and unusual plants. Spices have been used as flavoring and coloring agents in Indian society since time immemorial. Spices have also been shown to have antioxidant, antibacterial, anticancer, and anti-inflammatory properties. Assessing spices’ taste, nutritional, and bioactive qualities during postharvest processing is critical for quality control and preventing adulteration. Various illegal colors are frequently used to adulterate spices for fraudulent trading operations. For instance, Sudan dyes are widely substituted with hot chili, red pepper, or tomato products; metanil yellow in turmeric; tartrazine, amaranth, and sunset yellow FCF in ginger and chili powder; and magenta III and rhodamine B in saffron. These adulterants degrade the flavoring, fragrance, cosmetics, medicinal, and preservative value of spices, their authentication is critical in quality control. Apart from these adulterants, various aflatoxins secreted after fungal contamination also cause quality degradation of spices. According to the literature evaluation, HPLC is a rapid and adaptable technique for efficiently identifying these compounds in spices. The proposed chapter summarizes application of HPLC for detection, quantification, and quality assessment of various spices. Some of the recently published work on the said topic from various search engines (Google scholar, Scopus, science direct, etc.) is mentioned in the chapter.

show abstract

Exploration of nutritional, antioxidant and antibacterial properties of unutilized rind and seed of passion fruit from Northeast India

Cited by 8 publications

References 47 publications

LC‐ESI‐QTOF‐MS/MS characterization of phenolic compounds in Australian native passion fruits and their potential antioxidant activities

LC‐ESI‐QTOF‐MS/MS characterization of phenolic compounds in Australian native passion fruits and their potential antioxidant activities

Anti‐Alzheimer's Activity of Polyphenolic Stilbene‐Rich Acetone Fraction of the Oil‐Removed Seeds of Passiflora edulis: in Vivo and in Silico Studies

Current Trends in HPLC for Quality Control of Spices

Contact Info

Product

Resources

About