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

Journal of Food Science and Technology volume 55, pages 2679–2691 (2018)Cite this article

Abstract

This study evaluated yellow, purple and orange passion fruit in pulp, peel, and seed for physicochemical characteristics, proximate composition, minerals, antioxidant capacity (DPPH and ABTS), phenolic compounds, carotenoids, flavonoids and anthocyanins. Yellow passion fruit presented higher concentrations of pectin (37.37 g/100 g) in peels; high cryptoxanthin, α-carotene, β-carotene, provitamin A, quercetin, and kaempferol in pulps and higher values of ash and total dietary fiber in seeds. The purple fruit was highlighted by a great value of anthocyanins (103.68 mg/100 g) in peels and seeds and the orange fruit reported higher levels of ash, carotenoids (mainly β-carotene with 21,274 μg/100 g), kaempferol in peels, higher contents of total soluble solids, lycopene (4405 μg/100 g), lutein, zeaxanthin, total carotenoids in pulps and phenolics in general. This research revealed that the pulp of passion fruit and his residues have a significant content of bioactive compounds, differing in type according the species analyzed.

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Acknowledgments

The authors are grateful to the Brazilian Research Agency (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—CAPES) for their financial support.

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Authors and Affiliations

  1. Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Prédio 43.212, Campus do Vale, Porto Alegre, RS, CEP 91501-970, Brazil

    Luzia Caroline Ramos dos Reis, Simone Hickmann Flôres & Alessandro de Oliveira Rios

  2. Departamento de Bromatologia, Centro de Ciências da saúde, Universidade de Caxias do Sul (UCS), Rua Francisco Getúlio Vargas, 1130, Bloco S, Cidade Universitária, Petropólis, Caxias do Sul, RS, CEP 95070560, Brazil

    Elizete Maria Pesamosca Facco

  3. Laboratório de Estresse Oxidativo e Antioxidantes, Universidade de Caxias do Sul – Instituto de Biotecnologia, Rua Francisco Getúlio Vargas, 1130, Caxias do Sul, RS, CEP 95070-560, Brazil

    Mirian Salvador

Authors
  1. Luzia Caroline Ramos dos Reis
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  2. Elizete Maria Pesamosca Facco
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  3. Mirian Salvador
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  4. Simone Hickmann Flôres
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  5. Alessandro de Oliveira Rios
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Correspondence to Alessandro de Oliveira Rios.

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dos Reis, L.C.R., Facco, E.M.P., Salvador, M. et al. Antioxidant potential and physicochemical characterization of yellow, purple and orange passion fruit. J Food Sci Technol 55, 2679–2691 (2018). https://doi.org/10.1007/s13197-018-3190-2

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  • DOI: https://doi.org/10.1007/s13197-018-3190-2

Keywords

  • Pectin
  • Total dietary fiber
  • Lycopene
  • Quercetin
  • Anthocyanin