Maracujá: um alimento funcional?

Abstract

RESUMO:Este artigo é uma revisão bibliográfica sobre as espécies brasileiras de Passiflora (Passiflora edulis fo. flavicarpa O. Deg., P. alata Curtis e P. edulis fo. edulis). A maioria dos artigos da literatura focaliza somente as folhas de Passiflora, enquanto que esta revisão contém informações sobre a polpa, cascas e sementes dos frutos do maracujá, com destaque para a composição química, estudos nutricionais e farmacológicos. O enfoque nos frutos do maracujá fundamenta-se no amplo consumo do suco de maracujá (fresco ou industrializado) no Brasil e também nas investigações em andamento para avaliar o seu potencial uso como alimento funcional.Unitermos: Passiflora, composição química, alimento funcional.ABSTRACT: "Passion fruit: a functional food?" This paper consists of a bibliographic review of the most relevant edible Brazilian Passiflora species (Passiflora edulis fo. flavicarpa O. Deg., P. alata Curtis and P. edulis fo. edulis). Most of the reports in the literature focus solely on Passiflora leaves, whereas this review contains information about passion fruit pulp, rind and seeds, highlightening chemical composition, nutritional and pharmacological studies. The emphasis on the "maracujá" fruit is due to the extensive consumption of passion fruit juice (fresh or processed) in Brazil and on ongoing investigations into its potential as a functional food.

An improved and fast UHPLC-PDA methodology for determination of L-ascorbic and dehydroascorbic acids in fruits and vegetables. Evaluation of degradation rate during storage

“…Broccoli, despite showing oxidation during storage, had very little loss of total vitamin C during the period under study. Generally, vitamin C determination results are in good agreement with those reported in the literature using HPLC analysis, taking in account the normal variations due to living systems [5,8,9,11,[22][23][24][25][26][27][28][29][30][31][32]. Those graphics also allow the observation of the oxidation trends of L-AA to DHAA and total vitamin C degradation with time of storage at 4°C during the shelf-life of the produce.…”

Targeted-Analysis of β-Carboline Alkaloids in Passionfruit (“Maracujá”) by SBSE(PDMS)-LC/Flu and UHPLC-MS

“…Unlike previous studies of β-carboline alkaloids from passionfruit, which were based on conventional phytochemical studies, 1,8 …”

“…However, the popular use of passionfruit juice as an anxiolytic is not supported by pharmacological studies published in the literature. 1 On the other hand, commercial interest in the production of Passiflora fruits to be eaten raw or used as raw material in the food industry has grown around the world. Brazil is the world's largest producer of passionfruit, and about 95% of Brazil's crops are of "maracujá azedo" (sour passionfruit, yellow passionfruit, P. edulis Sims f. flavicarpa O.…”

“…However, most of studies about the dietary use of "maracujá" fruits and by-products do not usually discuss or consider the presence of plant defense compounds such as the alkaloids and cyanogenic glycosides of Passiflora. 1 In this context, an analytical method developed and described in a previous study 3 is herein referred to as the SBSE(PDMS)-LC/Flu (stir bar sorption extraction using polydimethylsiloxane as stationary phase-liquid chromatography/fluorescence detection) method. This method is based on a combination of stir bar sorption extraction using polydimethylsiloxane (PDMS) as stationary phase and liquid chromatography/ fluorescence detection.…”

Trends for the Application of Passion Fruit Industrial By-products: A Review on the Chemical Composition and Extraction Techniques of Phytochemicals

“…It is estimated that these materials correspond to 60-70% of the fruit mass [8,9]. Therefore, the development of techniques designed to use this type of material can add value and reduce the environmental impacts of its inappropriate disposal.…”