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

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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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