<b>Antioxidant activity and physicochemical analysis of passion fruit (<i>Passiflora glandulosa</i> Cav.) pulp native to Cariri region

Abstract

ABSTRACT. The objective of this study was to determine the proximal composition, the physical and chemical characteristics and the in vitro antioxidant capacity (DPPH, ABTS and FRAP) of the pulp of the wild passion fruit (Passiflora glandulosa Cav.) from Cariri region, Ceara, Brazil. The results showed that the proximal composition and the caloric value of this passion fruit are similar to other species, but with a high ascorbic acid content. The fruit pulp showed low level of antioxidant activity and low level of polyphenolic compounds followed by three methodologies used. Due to high levels of titratable acidity (3.52) and total soluble solids (17.80° Brix), this fruit can be considered as a high value fruit for commerce. However, it is a species of passion fruit with few studies described in the literature, and more research is needed to assess its nutritional and functional potential.Keywords: functional food, agricultural, dietary fiber, phenolics, natural antioxidants.Atividade antioxidante e análise físico-química da polpa do maracujá (Passiflora glandulosa Cav.) nativo da região do Cariri RESUMO. O objetivo do estudo foi determinar a composição centesimal, as características físicas e químicas e a capacidade antioxidante (DPPH, ABTS e FRAP) in vitro da polpa do maracujá-do-mato (Passiflora glandulosa Cav.) da região do Cariri, Ceará, Brasil. Os resultados demonstraram que a composição centesimal e o valor calórico desse tipo de maracujá são similares a outras espécies, mas com nível elevado de ácido ascórbico. A polpa apresentou baixo teor de polifenóis e baixa atividade antioxidante para as três metodologias aplicadas. Em razão dos altos níveis de acidez titulável (3,52) e sólidos solúveis totais (17,80° Brix), este fruto pode ser considerado como um fruto de alto valor para o comércio. Porém, esta é uma espécie de maracujá pouco descrita na literatura, sendo necessárias mais análises para avaliar seu potencial valor nutricional e funcional.Palavras-chave: alimento funcional, agricultura, fibra dietética, fenólicos, antioxidantes naturais.

Physicochemical characterization, bioactive compounds, in vitro antioxidant activity, sensory profile and consumer acceptability of fermented alcoholic beverage obtained from Caatinga passion fruit (Passiflora cincinnata Mast.)

“…Similar amounts of total phenolic compound contents were found in all the treatments (Table 2) (>700 mg GAE L − 1 ), values higher than those reported by Lima-Neto et al (2017) and Zielinski et al (2014) for the varieties yellow Passiflora edulis (276 mg GAE Kg − 1 ) and Passiflora glandulosa Cav. (205.5 mg GAE kg − 1 ) when the authors analyzed in nature fruits.…”

“…In general, fruits present large variations in their antioxidant activity when evaluated by different methods, and hence the variations observed in this study for the antioxidant activity, by in vitro antioxidant methods, are related to the chemical structure and action mechanisms (with respect to the free radicals) of the phenolic compounds involved in the evaluation method applied (Lima-Neto et al, 2017). Consequently, (Lins & Sartori, 2014) emphasized the fact that wine is a complex mixture of different compounds, and that the degree of combination between the phenolic compounds and the molecular arrangements present in the matrix can influence the response to free radical scavenging to a large extent.…”

“…Larger amounts were found in the following passion fruit varieties: purple Passiflora edulis (32 mg 100 g − 1 fresh weight), yellow Passiflora edulis (24 mg 100 g − 1 fresh weight), Passiflora maliformis (15 mg 100 g − 1 fresh weight) and Passiflora glandulosa Cav . (57.76 mg 100 g − 1 fresh weight) (Ramaiya et al, 2012;Lima-Neto et al, 2017). Alcoholic fermentation and other phases of the fruit processing to obtained of the fermented alcoholic beverage influenced the vitamin C content, since this vitamin is easily degraded.…”

Comparison of in vitro antioxidative activities of crude methanolic extracts of three species of Passiflora from greenhouse using DPPH, ABTS and FRAP methods

“…Phenolics and flavonoids have been reported to be the most important natural aromatic chemical compounds responsible for the antioxidant capacity of plant extracts [21,47,65]. Most studies evaluated biological and pharmacological activities of various species of Passiflora have been focused on antioxidant properties of extracts from fruits [45,46,48,49,51,52,65]. In our study, extracts from leaves of three species of Passiflora were investigated because the leaves may be a valuable source of biomass, which is not widely used for economic purposes, and during fruit collection from cultivated species, the leaves are being removed.…”

“…extract from fruits of P. foetida [45], ethanolic extract from pulp of P. alata [46], different solvent extracts from fruits of P. ligularis [47], dietary fiber powder from pulp and seeds or albedo of P. edulis var. flavicarpa [48], methanolic extract from pulp of P. glandulosa [49], methanolic extracts from peel of fruits, leaves and stems of P. palmeri var. sublanceolata, P. nitida, P. tenuifila, P. coriacea, P. foetida [50], extracts of peel of P. edulis [51,52], of seeds of P. edulis [53], of bark (exocarpium and mesocarpium) of P. edulis [54], various preparations of P. incarnata [55][56][57], fruit juices from seven passion fruit (Passiflora spp.)…”