Optimization of the antioxidant polyphenolic compounds extraction of yellow passion fruit seeds (Passiflora edulis Sims) by response surface methodology

Abstract

The conditions for the solid-liquid extraction of the antioxidant polyphenol compounds from yellow passion fruit seeds were optimized by response surface methodology with the following variables as the extraction parameters: extraction time (12.8-147.2 min), ethanol concentration (13-97%), and temperature (16.4-83.6 °C). The polyphenol content and antioxidant capacity, which were assessed by the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, oxygen radical absorbance capacity, β-carotene bleaching assay, and ferric reducing antioxidant power assay, were considered dependent variables. The association of the dependent variables was effective for explaining the effect of the independent variables within a determination coefficient (R) range of 0.88-0.96. A moderate-to-strong correlation for the polyphenol content and antioxidant capacity by the investigated methods was established, and optimized conditions were employed to maximize this response. Extraction was carried out at 80 °C using 70% ethanol concentration for 30 min, which was the most efficient condition to obtain an extract with high concentrations of polyphenolic compounds (3.12 g gallic acid equivalent/100 g seed dry basis) and a strong antioxidant capacity. The stilbene piceatannol was the major compound identified by liquid chromatography-electrospray ionization-tandem mass spectrometry (3.68 g/100 g seed dry basis). These results reinforce that agro-industrial waste demonstrates potential as a source of bioactive compounds, with implications in human health as well as in food and chemical industries.

Piceatannol Increases Antioxidant Defense and Reduces Cell Death in Human Periodontal Ligament Fibroblast under Oxidative Stress

“…The final concentration of 0.0425 g of piceatannol was found per gram of dried yellow passion fruit seeds. This high concentration is in agreement with a recently reported study (0.0368 g/g dried seeds) [43]. Purity of piceatannol in purified and dried extract (PDE) achieved 66.4%.…”

Production optimization of passion fruit peel flour and its incorporation into dietary food

“…The use of vegetable residue as a source of dietary fiber, through its incorporation as an ingredient in food products, has great potential for nutritional, economic, and ecological viability (Macagnan et al., 2015). In this context, we highlight the passion fruit, which is produced and consumed on a large scale throughout Brazil in addition to generating high volumes of waste (Santana et al., 2017). The main byproducts of passion fruit juice extraction are the peels and seeds, which constitute 65–70% of the fruit’s weight (Oliveira et al., 2002) and are, in most instances, discarded, thereby representing a major environmental problem.…”

“…Considering that the consumption of food products formulated with alternative flours may endow interesting functional benefits for human health, enriching such products (Storck et al., 2015) while also contributing to the utilization and valorization of byproducts (Santana et al., 2017) were key motivators for the current study. In this context, the present study aimed to optimize the drying conditions of passion fruit peel for flour, assess its household storage stability, and verify the potential of the ingredient in developing nutritionally enriched dietary food.…”

Passion fruit seed oil: extraction and subsequent transesterification reaction

“…Passion fruit seeds have 18 to 30% oil in their composition (Malacrida and Jorge, 2012;Piombo et al, 2006;Santana et al, 2017). High levels of linoleic acid can be found in this oil (Malacrida and Jorge, 2012;Oliveira et al, 2013), in addition to phytosteroids and tocopherols, which give the oil high antioxidant activity (Lee et al, 2015;Pereira et al, 2017;Santana et al, 2017). In relation to the tocopherols present in the oil of passion fruit seeds, α-tocopherol, γ-tocopherol, and δ-tocopherol have been identified (Pereira et al, 2017;Pereira et al, 2018).…”