Purple passion fruit (Passiflora edulis f. edulis): A comprehensive review on the nutritional value, phytochemical profile and associated health effects

Fonseca, Alexandre; Geraldi, Marina Vilar; Maróstica, Mário Roberto; Silvestre, Armando J. D.; Rocha, Sílvia M.

doi:10.1016/j.foodres.2022.111665

Cited by 54 publications

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References 92 publications

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“…1 Its edible, ornamental, and medicinal values have recently garnered global attention. 2,3 The numerous varieties can be divided into three categories: purple passion fruit (Passiflora edulis Sims), yellow passion fruit (P. edulis f. flavicarpa), and hybrids of both. The difference of skin color between purple and yellow passion fruits was primarily attributed to the varying levels of anthocyanins.…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, we explored the reason for the difference in the expression levels of PeMYB114 among the two varieties. Our major objectives were (1) to elucidate the potential key genes involved in the pigment formation in purple and yellow vareties, (2) to explore the potential regulatory mechanisms underlying the biosynthesis of anthocyanin in the peel of passion fruit, and (3) to develop an efficient molecular marker for the selection of skin color by passion fruit breeding. This finding will enhance our understanding of the genetic mechanism underlying passion fruit skin pigmentation and hold promise for applications in potential passion fruit breeding programs.…”

Section: Introductionmentioning

confidence: 99%

“…is widely cultivated in the tropical and semitropical areas in the world . Its edible, ornamental, and medicinal values have recently garnered global attention. , The numerous varieties can be divided into three categories: purple passion fruit (Passiflora edulis Sims), yellow passion fruit (P. edulis f. flavicarpa ), and hybrids of both.…”

Section: Introductionmentioning

confidence: 99%

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A 224-bp Indel in the Promoter of PeMYB114 Accounts for Anthocyanin Accumulation of Skin in Passion Fruit (Passiflora spp.)

Fang,

Wang,

et al. 2024

J. Agric. Food Chem.

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Passion fruit (Passif lora spp.) is an important fruit tree in the family Passifloraceae. The color of the fruit skin, a significant agricultural trait, is determined by the content of anthocyanin in passion fruit. However, the regulatory mechanisms behind the accumulation of anthocyanin in different passion fruit skin colors remain unclear. In the study, we identified and characterized a R2R3-MYB transcription factor, PeMYB114, which functions as a transcriptional activator in anthocyanin biosynthesis. Yeast one-hybrid system and dual-luciferase analysis showed that PeMYB114 could directly activate the expression of anthocyanin structural genes (PeCHS and PeDFR). Furthermore, a natural variation in the promoter region of PeMYB114 alters its expression. PeMYB114 purple accessions with the 224-bp insertion have a higher anthocyanin level than PeMYB114 yellow accessions with the 224-bp deletion. The findings enhance our understanding of anthocyanin accumulation in fruits and provide genetic resources for genome design for improving passion fruit quality.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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A 224-bp Indel in the Promoter of PeMYB114 Accounts for Anthocyanin Accumulation of Skin in Passion Fruit (Passiflora spp.)

Fang,

Wang,

et al. 2024

J. Agric. Food Chem.

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“…A Passiflora edulis, popularmente conhecida como maracujá, é uma planta pertencente ao gênero Passiflora e à família Passifloracea. Nativa do Brasil, essa espécie encontra-se amplamente distribuída em regiões tropicais e subtropicais ao redor do mundo (HE et al, 2020;FONSECA et al, 2022).…”

Section: Graphical Abstract 1 | Introduçãounclassified

Drosófilas/Moscas-Das-Frutas Como Objetos Complexos E Instáveis No Antropoceno: Ecologias Múltiplas No Discurso Científico

Rublescki

2024

Trilhando O Futuro: Ciência, Tecnologia E Inovação Na Contemporaneidade 2

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Editora Direitos para esta edição cedidos à Atena Editora pelos autores. Open access publication by Atena Editora Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição-Não-Comercial-NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0). O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam necessariamente a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterála de nenhuma forma ou utilizá-la para fins comerciais.Todos os manuscritos foram previamente submetidos à avaliação cega pelos pares, membros do Conselho Editorial desta Editora, tendo sido aprovados para a publicação com base em critérios de neutralidade e imparcialidade acadêmica.A Atena Editora é comprometida em garantir a integridade editorial em todas as etapas do processo de publicação, evitando plágio, dados ou resultados fraudulentos e impedindo que interesses financeiros comprometam os padrões éticos da publicação. Situações suspeitas de má conduta científica serão investigadas sob o mais alto padrão de rigor acadêmico e ético.

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“…Passion fruit, in increasing demand yearly, is widely grown in many countries. The fleshy passion fruit pulp is commonly used to prepare juices and jams [ 1 , 2 , 3 ]. During this production, many by-products are produced, especially the peel, which accounts for about 50–60% of the total fruit mass.…”

Section: Introductionmentioning

confidence: 99%

Extraction of Pectin from Passion Fruit Peel: Composition, Structural Characterization and Emulsion Stability

Liang

Yang

Zheng

et al. 2022

Foods

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Extraction methods directly affect pectin extraction yield and physicochemical and structural characteristics. The effects of acid extraction (AE), ultrasonic-assisted acid extraction (UA), steam explosion pretreatment combined with acid extraction (SEA) and ultrasonic-assisted SEA (USEA) on the yield, structure, and properties of passion fruit pectin were studied. The pectin yield of UA was 6.5%, equivalent to that of AE at 60 min (5.3%), but the emulsion stability of UA pectin was poor. The pectin obtained by USEA improved emulsion stability. Compared with UA, it had higher protein content (0.62%), rhamnogalacturonan I (18.44%) and lower molecular weight (0.72 × 105 Da). In addition, SEA and USEA had high pectin extraction yields (9.9% and 10.7%) and the pectin obtained from them had lower degrees of esterification (59.3% and 68.5%), but poor thermal stability. The results showed that ultrasonic-assisted steam explosion pretreatment combined with acid extraction is a high-efficiency and high-yield method. This method obtains pectin with good emulsifying stability from passion fruit peel.

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Purple passion fruit (Passiflora edulis f. edulis): A comprehensive review on the nutritional value, phytochemical profile and associated health effects

Cited by 54 publications

References 92 publications

A 224-bp Indel in the Promoter of PeMYB114 Accounts for Anthocyanin Accumulation of Skin in Passion Fruit (Passiflora spp.)

A 224-bp Indel in the Promoter of PeMYB114 Accounts for Anthocyanin Accumulation of Skin in Passion Fruit (Passiflora spp.)

Drosófilas/Moscas-Das-Frutas Como Objetos Complexos E Instáveis No Antropoceno: Ecologias Múltiplas No Discurso Científico

Extraction of Pectin from Passion Fruit Peel: Composition, Structural Characterization and Emulsion Stability

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