Phytochemical Compounds and Antioxidant Activity of the Pulp of Two Brazilian Passion Fruit Species:Passiflora CincinnataMast. AndPassiflora EdulisSims

Physicochemical Parameters, Phytochemical Profile and Antioxidant Properties of a New Beverage Formulated with Xique-Xique (Pilosocereus gounellei) Cladode Juice

“…CB had higher contents of syringic acid, epicatechin gallate and epicatechins when compared to B50, indicating that these compounds could be mostly attributed to the passion fruit juice. Presence of epicatechin and syringic acid was previously found in p. edulis fruit pulp [46], which is in agreement with the results of this study.…”

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.)

“…Considering this, one can assume that during the processing of the passion fruit, the gallic acid concentration increased due to hydrolysis of the tannins. In addition, making a parallel with the phenolic acid profile of Caatinga passion fruit determined by Silva et al (2021) and Santos et al (2021), it was shown that during processing of the fruit to produce an alcoholic fermented beverage, there was a possible loss of chlorogenic, trans-caftaric, p-coumaric and ferulic acids, and increase in the caffeic acid content.…”

“…BRS Sertão Forte) and also found values lower than those found in the present study, of 530 and 410 mg GAE kg − 1 for the intermediate and ripe stages, respectively. While Santos et al (2021) found 365 and 476.1 mg kg − 1 of total phenolic compounds for P. cincinnata and P. edulis, respectively.…”

“…Procyanidin A2 remained constant even after dilution of the pulp, more being detected in the intermediate stage. Small amounts of procyanidin B1 (0.12 mg kg -1 ), (− )-epicatechin (0.02 mg kg − 1 ), (− )-epicatechin gallate (0.15 mg Kg − 1 ) and procyanidin B2 (1.40 mg kg − 1 ) were also found in the in nature Caatinga passion fruit by Santos et al (2021), suggesting an increase in these flavanols during preparation of the alcoholic beverage. On the other hand, the epigallocatechin gallate (3.06 mg kg − 1 ) and (+)-catechin (1.64 mg kg − 1 ) concentrations were higher in the fruit than in the alcoholic beverage.…”

“…Previous studies concerning the biological activity of Passiflora species showed a high antioxidant capacity in vitro assays, reporting that the antioxidant capacity of the fruit was attributed to the phenolic compounds present in the fruit pulp and their respective chemical structures, mainly the flavonoids (Rotta et al, 2019;Santos et al, 2021;Silva et al, 2020;Zeraik et al, 2010;Zou et al, 2016).…”