Phytochemical Compounds and Antioxidant Activity of the Pulp of Two Brazilian Passion Fruit Species:<i>Passiflora Cincinnata</i>Mast. And<i>Passiflora Edulis</i>Sims

Santos, Tatiane Barbosa dos; Araújo, F. P. de; Neto, A. F. Lima; Freitas, Sérgio Tonetto de; Araújo, J. de Souza; Vilar, Silvana Bélem de Oliveira; Araújo, A. J. Brito; Lima, Marcos dos Santos

doi:10.1080/15538362.2021.1872050

Cited by 25 publications

(9 citation statements)

References 34 publications

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“…CB had higher contents of syringic acid, epicatechin gallate and epicatechins when compared to B50, indicating that these compounds could be mostly attributed to the passion fruit juice. Presence of epicatechin and syringic acid was previously found in p. edulis fruit pulp [46], which is in agreement with the results of this study.…”

Section: Hydroxynamic Acidssupporting

confidence: 93%

Physicochemical Parameters, Phytochemical Profile and Antioxidant Properties of a New Beverage Formulated with Xique-Xique (Pilosocereus gounellei) Cladode Juice

Oliveira

Souza

Lima

et al. 2021

Foods

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This study elaborated different formulations with xique-xique (Pilosocereus gounellei) cladode, passion fruit and lime juice and sugar cane syrup. The formulated beverages were subjected to physical and physicochemical analysis, determination of total carotenoid, total flavonoid and total phenolic compound contents, as well as of their antioxidant activity (ABTS and FRAP method), organic acid, sugar and phenolic compound profile during 21 days of refrigeration storage (4 °C). Significant variations were found among formulated beverages for most of the measured parameters during storage. Beverages with xique-xique juice were less acidic (7.90–10.27 g/100 mL) than beverages without this juice (11.66–12.76 g/100 mL). Beverages with xique-xique juice had overall higher contents of bioactive compounds and higher antioxidant activity when compared to the control formulation. Beverages with the highest xique-xique juice concentrations had the highest contents of carotenoids (51.51–59.27 µg/100 mL), flavonoids (1.39–2.15 mg CE/100 mL), phenolic compounds (68.49–115.66 mg EGA/100 mL) and antioxidant activity, as measured by ABTS (0.71–0.84 µmol Trolox/mL) and FRAP (0.33–0.39 µmol Trolox/mL). These results indicate that the incorporation of xique-xique cladode juice in these mixed beverages enhanced their bioactive properties, especially of antioxidant compounds, enabling the development of a new product with potential functional properties to the beverage industry.

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Section: Hydroxynamic Acidssupporting

confidence: 93%

Physicochemical Parameters, Phytochemical Profile and Antioxidant Properties of a New Beverage Formulated with Xique-Xique (Pilosocereus gounellei) Cladode Juice

Oliveira

Souza

Lima

et al. 2021

Foods

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“…Considering this, one can assume that during the processing of the passion fruit, the gallic acid concentration increased due to hydrolysis of the tannins. In addition, making a parallel with the phenolic acid profile of Caatinga passion fruit determined by Silva et al (2021) and Santos et al (2021), it was shown that during processing of the fruit to produce an alcoholic fermented beverage, there was a possible loss of chlorogenic, trans-caftaric, p-coumaric and ferulic acids, and increase in the caffeic acid content.…”

Section: Phenolic Acidsmentioning

confidence: 64%

“…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. While Santos et al (2021) found 365 and 476.1 mg kg − 1 of total phenolic compounds for P. cincinnata and P. edulis, respectively.…”

Section: Total Phenolic Compound Content (Tpc)mentioning

confidence: 90%

“…Procyanidin A2 remained constant even after dilution of the pulp, more being detected in the intermediate stage. Small amounts of procyanidin B1 (0.12 mg kg -1 ), (− )-epicatechin (0.02 mg kg − 1 ), (− )-epicatechin gallate (0.15 mg Kg − 1 ) and procyanidin B2 (1.40 mg kg − 1 ) were also found in the in nature Caatinga passion fruit by Santos et al (2021), suggesting an increase in these flavanols during preparation of the alcoholic beverage. On the other hand, the epigallocatechin gallate (3.06 mg kg − 1 ) and (+)-catechin (1.64 mg kg − 1 ) concentrations were higher in the fruit than in the alcoholic beverage.…”

Section: Flavonoids (Flavanols and Flavanols)mentioning

confidence: 97%

“…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%

See 2 more Smart Citations

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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LC‐ESI‐QTOF‐MS/MS characterization of phenolic compounds in Australian native passion fruits and their potential antioxidant activities

Liu,

Agar,

Imran

et al. 2024

Food Science & Nutrition

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Passion fruits, renowned globally for their polyphenolic content and associated health benefits, have enjoyed growing attention from consumers and producers alike. While global cultivar development progresses, Australia has pioneered several native cultivars tailored for its distinct planting conditions. Despite their cultivation, comprehensive studies on the phenolic profiles and antioxidant capacities of these Australian‐native passion fruits are notably lacking. This study aims to investigate and compare the polyphenolic content present in the by‐products, which are peel (L), and consumable portions, which are the pulp and seeds (P), of four indigenous cultivars: ‘Misty Gem’ (MG), ‘Flamengo’ (FG), ‘Sweetheart’ (SW), and ‘Panama’ (SH). Employing LC‐ESI‐QTOF‐MS/MS for profiling, a comprehensive list of polyphenols was curated. Additionally, various antioxidant assays—DPPH, FRAP, ABTS, RPA, FICA, and •OH‐RSA—were performed to evaluate their antioxidant potential. A total of 61 polyphenols were identified, categorized into phenolic acid (19), flavonoids (33), and other phenolic substances (9). In the antioxidant assays, the SHP sample exhibited the highest •OH−‐RSA activity at 98.64 ± 1.45 mg AAE/g, while the FGL sample demonstrated prominent DPPH, FRAP, and ABTS activities with values of 32.47 ± 1.92 mg TE/g, 62.50 ± 3.70 mg TE/g, and 57.84 ± 1.22 mg AAE/g, respectively. Additionally, TPC and several antioxidant assays had a significant positive correlation, including DPPH, FRAP, and ABTS. The Australian‐native passion fruits revealed distinct polyphenolic profiles and diverse antioxidant capacities, establishing a foundation for deeper health benefit analyses. This study accentuates the significance of understanding region‐specific cultivars and their potential nutraceutical applications.

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Phytochemical Compounds and Antioxidant Activity of the Pulp of Two Brazilian Passion Fruit Species:Passiflora CincinnataMast. AndPassiflora EdulisSims

Cited by 25 publications

References 34 publications

Physicochemical Parameters, Phytochemical Profile and Antioxidant Properties of a New Beverage Formulated with Xique-Xique (Pilosocereus gounellei) Cladode Juice

Physicochemical Parameters, Phytochemical Profile and Antioxidant Properties of a New Beverage Formulated with Xique-Xique (Pilosocereus gounellei) Cladode Juice

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.)

LC‐ESI‐QTOF‐MS/MS characterization of phenolic compounds in Australian native passion fruits and their potential antioxidant activities

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