Pulp yield and mineral content of commercial hybrids of yellow passion fruits

Abstract

SummaryPhysical analyses and an analysis of the mineral content were carried out by peroxide-perchloric wet-digestion, taking readings using inductively coupled plasma-atomic emission spectrometry (ICP-AES) and measurements using an analytical balance and digital paquimeter, of three commercial hybrids of Passiflora edulis f. flavicarpa Deg.: BRS Sol do Cerrado, BRS Ouro Vermelho and BRS Gigante Amarelo, cultivated and harvested from the experimental area of Embrapa Cerrados, Planaltina, DF, Brazil, in October/2007. Eighteen fruits were evaluated for each hybrid, and presented weights and dimensions superior to those found in the scientific literature, without significant differences between the hybrids. Sol do Cerrado showed less weight loss post storage when compared to the other hybrids, but no significant differences were found with respect to the other physical parameters studied. The mineral contents found in the hybrids were higher than the values found in the scientific literature and in the Brazilian food composition tables (TACO) elaborated by NEPA-UNICAMP. The Sol do Cerrado had a higher iron content than the other hybrids. The hybrids are excellent sources of minerals, especially in comparison with the frozen pulp sold in supermarkets. Key words: Passiflora edulis; Physicochemical properties; Elemental composition; Health; Functional foods. ResumoAnálises físicas e de conteúdo mineral foram executadas por meio de digestão peróxido/perclórica com leitura em ICP-AES, e medições, com auxílio de balança analítica digital e paquímetro digital, de três híbridos comerciais de Passiflora edulis f. flavicarpa Deg. -BRS Sol do Cerrado, BRS Ouro Vermelho e BRS Gigante Amarelo -, cultivados na área experimental da Embrapa Cerrados, Planaltina-DF, no período de outubro de 2007. Dezoito frutos de cada híbrido foram avaliados e apresentaram pesos e dimensões superiores àqueles encontrados na literatura científica, sem diferenças significativas entre os híbridos. Sol do Cerrado apresentou menor perda de peso após o armazenamento em relação aos demais híbridos. Não foram encontradas diferenças significativas em relação aos demais parâmetros físicos estudados. O conteúdo de minerais encontrados nos híbridos foi superior àqueles encontrados na literatura científica e na Tabela Brasileira de Composição de Alimentos (UNICAMP, 2006) elaborada pela NEPA-UNICAMP. Sol do Cerrado apresentou teores de ferro superiores aos demais híbridos, o que pode ser devido a diferenças na absorção desse elemento por parte do híbrido. Os híbridos mostraram-se excelentes fontes de minerais, especialmente em comparação com a polpa de maracujá-amarelo congelada de supermercado.

Nutritional potential of powdered soft drinks

“…The studies of Campos et al (2010) and Miele et al (2015) showed similar iron and zinc contents to our grape PSDs, once we obtained 6.2 mg.L -1 of Zn and 2.0-11.4 mg.L -1 of Fe. Among commercial hybrids of passion fruit, Tupinambá et al (2012) reported a maximum iron similar to the concentration analyzed in the grape flavor of brand C, but lower to the other samples, and zinc was lower than ours. Orisakwe et al (2009) obtained lower concentration of zinc in a grape juice, while Ackha et al ( 2014) obtained mean concentrations of iron and zinc also lower than this study.…”

Survey of sour passion fruit cultivars commercialized in Brazil

“…Its fruits are large and can be destined for industry and table, oblong shape, bright yellow color, with mass ranging from 150 g to 350 g, length from 7.7 cm to 9.4 cm, diameter from 7.0 cm to 8.4 cm and thickness of the bark on average of 6.9 mm which ensures resistance to transport, in addition to longer shelf life (Krause et al, 2012;Tupinambá et al, 2012). The pulp, of strong yellow coloration, presents a higher amount of vitamin C, soluble solids from 13 ºBrix to 14 ºBrix, acidity and pH on average 4.5% and 2.9%, with pulp yield ranging from 35% to 40% depending mainly on the performance of artificial pollination (EMBRAPA, 2014b;Andrade Neto et al, 2015b).…”