Evaluation of the effects of passion fruit peel flour (Passiflora edulis fo. flavicarpa) on metabolic changes in HIV patients with lipodystrophy syndrome secondary to antiretroviral therapy

Marques, Simone do Socorro Fernandes; Libonati, Rosana Maria Feio; Sabaa-Srur, Armando U. O.; Luo, Rensheng; Shejwalkar, Pushkar; Hara, Kenji; Dobbs, T. K.; Smith, Robert E.

doi:10.1016/j.bjp.2016.03.002

Cited by 25 publications

(12 citation statements)

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“…Estos pacientes presentan serios problemas de dislipemia, con lo cual se genera un aumento excesivo de colesterol en sangre, la fibra soluble permite reducir considerablemente estos niveles debido a las propiedades tecnológicas que presentan (Marques et al, 2016). Epicarpio de maracuyá deshidratado presento un bajo contenido de humedad (7,56 %) similar a los valores reportados por Macagnan et al (2015) para epicarpio de maracuyá (7,38%) y Crizel et al (2013) para epicarpio de mandarina (7,9 g/100g b.s) e inferior a lo reportado por Martínez et al (2012) para epicarpio de mango, piña, guayaba, y maracuyá (9,4; 9,3; 9,3 y 9,3 g /100g b.s.…”

Section: Resultados Y Discusiónunclassified

“…Algunos estudios han analizado la composición química y las propiedades antioxidantes de residuos de maracuyá como fuentes potenciales de fibra dietaría y polifenoles (López-Vargas et al, 2013;Hernández-Santos et al, 2015). Las fibras presentes en residuos de fruta, también pueden contener apreciables cantidades de pigmentos, antioxidantes u otras sustancias con efectos positivos para la salud, entre los cuales se destaca, reducción del riesgo de padecer enfermedades cardiovasculares, mejoramiento de la función gastrointestinal y digestión de los lípidos contribuyendo así al control de peso y también a reducir el riesgo de desarrollar algunos tipos de cáncer y enfermedades en pacientes inmunodeprimidas (Marques et al, 2016).…”

Section: Introductionunclassified

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Potencial Agroindustrial del Epicarpio de Maracuyá como Ingrediente Alimenticio Activo

2019

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Se evaluaron las propiedades fisicoquímicas, tecnológicas, microbiológicas y antioxidantes de epicarpio de maracuyá (EM, Passiflora edulis f. flavicarpa). Los resultados mostraron un alto contenido de fibra dietaría tanto soluble como insoluble (26,62 y 44,84 g/100 g b.s. respectivamente) y alto contenido de proteína (11,87 g/100g b.s.). Con el fin de evaluar el potencial de uso de epicarpio de maracuyá como insumo para enriquecer productos alimenticios, se determinó la capacidad emulsionante (97%), capacidad de hinchamiento (28.63 g/g b.s.), capacidad de retención de aceite (4,06 g/g b.s.), solubilidad (0,71 g/g b.s.) y el contenido de carotenoides totales (3,86 mg β-carotenos/100 g). Adicionalmente, para la determinación de actividad antioxidante se utilizaron dos técnicas (DPPH y ABTS) con valores de actividad antioxidante del 33% (IC50 ≥ 250 µg/ml) y 2,09 µm/g b.s. de EM respectivamente. Los resultados de este estudio evidenciaron el potencial de uso del epicarpio de maracuyá como ingrediente funcional en la industria alimentaria.

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Section: Resultados Y Discusiónunclassified

Section: Introductionunclassified

Potencial Agroindustrial del Epicarpio de Maracuyá como Ingrediente Alimenticio Activo

2019

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“…It has been extensively used in food, pharmaceutical, and cosmetic industries [ 2 , 3 ] due to its rich bioactive constituent (phenolic compounds, carotenoids, vitamins, and fibers) [ 4 , 5 ]. Nowadays, polyphenol compounds of passion fruit have been extensively studied as it exhibits strong antioxidant activity and good for human nutrition [ 6 ]. In addition, passion fruit extract has also been found to be useful in the cosmetics field because of its in vitro tyrosinase inhibitory effect and a certain SPF value [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Ultrasonic Cellulase-Assisted Extraction and Antioxidant Activity of Natural Polyphenols from Passion Fruit

et al. 2021

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In this paper, ultrasonic cellulase extraction (UCE) was applied to extract polyphenols from passion fruit. The extraction conditions for total phenol content (TPC) and antioxidant activity were optimized using response surface methodology (RSM) coupled with a Box-Behnken design (BBD). The results showed that the liquid-to-solid ratio (X2) was the most significant single factor and had a positive effect on all responses. The ANOVA analysis indicated quadratic models fitted well as TPC with R2 = 0.903, DPPH scavenging activity with R2 = 0.979, and ABTS scavenging activity with R2 = 0.981. The optimal extraction parameters of passion fruit were as follows: pH value of 5 at 30 °C for extraction temperature, 50:1 (w/v) liquid-to-solid ratio with extraction time for 47 min, the experimental values were found matched with those predicted. Infrared spectroscopy suggested that the extract contained the structure of polyphenols. Furthermore, three main polyphenols were identified and quantified by HPLC. The results showed the content of phenolic compounds and antioxidant activity of the optimized UCE were 1.5~2 times higher than that determined by the single extraction method and the Soxhlet extraction method, which indicates UCE is a competitive and effective extraction technique for natural passion fruit polyphenols.

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“…There are several health benefits associated to the consumption of the soluble fiber from rind flour of passion fruit: slower bowel movements, which raises food satiety, lowering glucose intake and blood cholesterol levels, as well as the contribution in controlling chronic diseases related to cancer or diabetes (Tseng & Zhao, 2013;Quirós-Sauceda et al, 2014;Figueiredo et al, 2016;Marques et al, 2016). Furthermore, it presents functional properties for human health, especially in the control of obesity, diabetes and dyslipidemia (Smith et al, 2012;Araújo et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification

et al. 2019

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The pericarp of passion fruit can be processed to be used as a new ingredient in the food industry, or as source of pectin. Pericarp samples were taken with a 5 mm cylindrical metal probe to measure the apparent density. Pericarp fractions of eighty fruits at three maturation stages were dried and their flours were quantified and evaluated by instrumental color. The pectin was extracted and its degree of esterification (DE) was quantified. The yield of flour of epicarp and mesocarp reached 3.4% and 4.6% (dry basis) at different maturation stages of passion fruit, respectively. The content of pectin was higher in mesocarp flour, also, its DE increased deeply with the fruit maturation. The mesocarp with the lower density can be separated from the epicarp in a water flow system, which allows the production of clearer flour with the highest content of pectin and the highest DE in ripe fruits. Practical Application:The industrialization of passion fruit produces a huge amount of rinds that can be processed to be used as a new ingredient in the food industry due to its high content of pectin, which confers rheological properties such as stabilizing, thickening and gelling during food processing. The rind of passion fruit is divided into epicarp, mesocarp and endocarp. The separation and processing of these materials can enable to produce better quality mesocarp flour.

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Evaluation of the effects of passion fruit peel flour (Passiflora edulis fo. flavicarpa) on metabolic changes in HIV patients with lipodystrophy syndrome secondary to antiretroviral therapy

Cited by 25 publications

References 31 publications

Potencial Agroindustrial del Epicarpio de Maracuyá como Ingrediente Alimenticio Activo

Potencial Agroindustrial del Epicarpio de Maracuyá como Ingrediente Alimenticio Activo

Optimization of Ultrasonic Cellulase-Assisted Extraction and Antioxidant Activity of Natural Polyphenols from Passion Fruit

Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification

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