Physicochemical quality, bioactive compounds and in vitro antioxidant activity of a new variety of passion fruit cv. BRS Sertão Forte (Passiflora cincinnata Mast.) from Brazilian Semiarid region

Silva, Graciete de Souza; Borges, Gina; Castro, C. R.; Aidar, S. de T.; Biasoto, A. C. T.; Freitas, Sérgio Tonetto de; Rybka, A. C. P.; Cardarelli, Haíssa Roberta

doi:10.1016/j.scienta.2020.109595

Cited by 17 publications

(15 citation statements)

References 32 publications

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“…Previous studies concerning the biological activity of Passiflora species showed a high antioxidant capacity in vitro assays, reporting that the antioxidant capacity of the fruit was attributed to the phenolic compounds present in the fruit pulp and their respective chemical structures, mainly the flavonoids (Rotta et al, 2019;Santos et al, 2021;Silva et al, 2020;Zeraik et al, 2010;Zou et al, 2016).…”

Section: Phenolic Componentsmentioning

confidence: 98%

“…The ascorbic acid content of the samples was about 4 mg 100 g − 1 (Table 2), with no difference between the treatments. Silva et al (2020) characterized the Caatinga passion fruit pulp (cv. BRS Sertão Forte) and found 11 and 17 mg 100 g − 1 of vitamin C in the intermediate and ripe stages, respectively.…”

Section: Ascorbic Acid (Vitamin C) Contentmentioning

confidence: 99%

“…(205.5 mg GAE kg − 1 ) when the authors analyzed in nature fruits. Silva et al (2020) characterized the Caatinga passion fruit (cv. BRS Sertão Forte) and also found values lower than those found in the present study, of 530 and 410 mg GAE kg − 1 for the intermediate and ripe stages, respectively.…”

Section: Total Phenolic Compound Content (Tpc)mentioning

confidence: 99%

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Physicochemical characterization, bioactive compounds, in vitro antioxidant activity, sensory profile and consumer acceptability of fermented alcoholic beverage obtained from Caatinga passion fruit (Passiflora cincinnata Mast.)

Santos

Biasoto

Rybka

et al. 2021

LWT

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Section: Phenolic Componentsmentioning

confidence: 98%

Section: Ascorbic Acid (Vitamin C) Contentmentioning

confidence: 99%

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Physicochemical characterization, bioactive compounds, in vitro antioxidant activity, sensory profile and consumer acceptability of fermented alcoholic beverage obtained from Caatinga passion fruit (Passiflora cincinnata Mast.)

Santos

Biasoto

Rybka

et al. 2021

LWT

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“…Another phenolic acid identified in this work, dihydroxybenzoic acid, was also reported by Giambanelli et al [42] in banana passion fruit pulp, representing 37.3% of the total bound phenolic compounds in the pulp. Caffeic and p-coumaric acid have also been previously found in Passiflora cincinnata pulp [45].…”

Section: Tentative Identification Of Phenolic Compounds From D-pfbp By Uhplc-q-tof-ms/msmentioning

confidence: 62%

Selective Extraction of Piceatannol from Passiflora edulis by-Products: Application of HSPs Strategy and Inhibition of Neurodegenerative Enzymes

Santos

Mendiola

Sánchez‐Camargo

et al. 2021

IJMS

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Passiflora edulis by-products (PFBP) are a rich source of polyphenols, of which piceatannol has gained special attention recently. However, there are few studies involving environmentally safe methods for obtaining extracts rich in piceatannol. This work aimed to concentrate piceatannol from defatted PFBP (d-PFBP) by means of pressurized liquid extraction (PLE) and conventional extraction, using the bio-based solvents selected with the Hansen solubility parameters approach. The relative energy distance (Ra) between solvent and solute was: Benzyl Alcohol (BnOH) < Ethyl Acetate (EtOAc) < Ethanol (EtOH) < EtOH:H2O. Nonetheless, EtOH presented the best selectivity for piceatannol. Multi-cycle PLE at 110 °C was able to concentrate piceatannol 2.4 times more than conventional extraction. PLE exhibited a dependence on kinetic parameters and temperature, which could be associated with hydrogen bonding forces and the dielectric constant of the solvents. The acetylcholinesterase (AChE) and lipoxygenase (LOX) IC50 were 29.420 μg/mL and 27.682 μg/mL, respectively. The results reinforce the demand for processes to concentrate natural extracts from food by-products.

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“…It is known that flavonoids are major antioxidant and antitumor constituents in many plants. 30 In model plants, the whole flavonoid metabolic pathway has been well investigated, and a number of functional genes involved in this pathway have also been cloned. 31 Enrichment analysis showed that four flavonoid-metabolism-related KEGG pathways were significantly enriched in the DEGs between the mature and immature groups (Fig.…”

Section: Changes In Genes and Metabolites Involving The Flavonoid Met...mentioning

confidence: 99%

Comparative metabolomic and transcriptomic analyses revealed the differential accumulation of secondary metabolites during the ripening process of acerola cherry (Malpighia emarginata) fruit

Shen

Zhu

et al. 2021

J Sci Food Agric

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BACKGROUND: Acerola cherry is a famous functional fruit containing plentiful antioxidants and other nutrients. However, studies on the variations among nutrients during the ripening process of acerola fruit are scare. RESULTS: Comparative metabolomic and transcriptomic analyses were performed and identified 31 331 unigenes and 1896 annotated metabolite features in acerola cherry fruit. K Kyoto Encyclopedia of Genes and Genomes enrichment analysis showed that several antioxidant and nutrient-related metabolic pathways, such as the flavonoids, vitamins, carotenoids, amino acids, and fatty acids metabolic pathways, were significantly changed during the ripening process. The metabolites related to the vitamin, carotenoid, and fatty acid metabolic pathways were downregulated during the ripening process. Several flavonoid biosynthesis-related genes (including dihydroflavonol 4-reductase, chalcone synthase, flavanone 3-hydroxylase, and anthocyanidin synthase), were significantly upregulated, suggesting their essential functions in the accumulation of flavonoids in mature fruit.CONCLUSION: Most of the vitamin and carotenoid metabolism-related metabolites significantly accumulated in immature fruit, suggesting that immature acerola fruit is a good material for the extraction of vitamins and carotenoids. For macronutrients, most of the amino acids accumulated in mature fruit and most of the fatty acids greatly accumulated in immature fruit. Our data revealed the differential accumulation of antioxidants and nutrients during the ripening process of acerola cherry fruit.

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Physicochemical quality, bioactive compounds and in vitro antioxidant activity of a new variety of passion fruit cv. BRS Sertão Forte (Passiflora cincinnata Mast.) from Brazilian Semiarid region

Cited by 17 publications

References 32 publications

Physicochemical characterization, bioactive compounds, in vitro antioxidant activity, sensory profile and consumer acceptability of fermented alcoholic beverage obtained from Caatinga passion fruit (Passiflora cincinnata Mast.)

Physicochemical characterization, bioactive compounds, in vitro antioxidant activity, sensory profile and consumer acceptability of fermented alcoholic beverage obtained from Caatinga passion fruit (Passiflora cincinnata Mast.)

Selective Extraction of Piceatannol from Passiflora edulis by-Products: Application of HSPs Strategy and Inhibition of Neurodegenerative Enzymes

Comparative metabolomic and transcriptomic analyses revealed the differential accumulation of secondary metabolites during the ripening process of acerola cherry (Malpighia emarginata) fruit

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