The past decade findings related with nutritional composition, bioactive molecules and biotechnological applications of Passiflora spp. (passion fruit)

Corrêa, Rúbia Carvalho Gomes; Peralta, Rosane Marina; Haminiuk, Charles Windson Isidoro; Maciel, Giselle Maria; Ferreira, Isabel C.F.R.

doi:10.1016/j.tifs.2016.10.006

Cited by 102 publications

(72 citation statements)

References 100 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…After 2 h of treatment, the glycemic levels of the groups treated with F.ACT was improved in a similar manner to the hyperglycemic control. [36] showed that 200 mg.kg -1 of Passiflora incarnata methanol extract generated a significant improvement in oral glucose tolerance in normal rats after acute ingestion of 3 g.kg -1 of glucose.…”

Section: Effect Of the Ethyl Acetate Fraction Of P Cincinnata On Thementioning

confidence: 99%

See 1 more Smart Citation

Glycemic Regulation and Cytotoxic Characteristics of the Ethyl Acetate Fraction from <em>Passiflora cincinnata</em> Mast Leaves

Estrevam¹,

Lima²,

Santos³

et al. 2017

Preprint

View full text Add to dashboard Cite

Passiflora cincinnata Mast is a plant popularly used in traditional medicine in northeastern Brazil. The present study aimed to evaluate the anti-lipoperoxidative and anti-α-amylase properties, and cytotoxicity of an extract and fraction of passion fruit leaves (P. cincinnata Mast), as well as the antihyperglecemiant activity of the fraction rich in glycosylated flavonoids and showing low cytotoxicity in rats with a postprandial hyperglycaemia condition. The ethyl acetate fraction (F.ACT) of the P. cincinnata leaves presented the best anti-lipoperoxide properties with TBARs 81.49%, 95.48% and 75.62% lower than AAPH, FeSO4 and H2O2 induced controls, respectively, at 200 μg.mL -1

show abstract

Section: Effect Of the Ethyl Acetate Fraction Of P Cincinnata On Thementioning

confidence: 99%

“…In parallel, clinical and laboratory studies report that some species of the genus Passiflora are able to improve the antioxidant system of the organism and reduce the levels of lipoperoxidation in diabetically induced experimental animals, as well as diabetic subjects [31,35,36,37].…”

Section: Redox Propertymentioning

confidence: 99%

Glycemic Regulation and Cytotoxic Characteristics of the Ethyl Acetate Fraction from <em>Passiflora cincinnata</em> Mast Leaves

Estrevam¹,

Lima²,

Santos³

et al. 2017

Preprint

View full text Add to dashboard Cite

show abstract

“…[4][5][6] Yellow passion fruit is the species most known and appreciated due to its organoleptic properties, such as an intense flavor and slight acidity. The pulp is destined for in natura consumption, but is predominantly used in juice production.…”

Section: Introductionmentioning

confidence: 99%

“…The pulp is destined for in natura consumption, but is predominantly used in juice production. 2,4 Furthermore, the pulp is known to be rich in bioactive compounds, such as carotenoids, phenolic compounds and vitamins A, C and D. 2,7 The large-scale production of passion fruit juice generates tons of by-products (peel and seeds) that are important raw materials in the food and cosmetic industries. 8 Recently, several studies have described that passion fruit peel is a source of fiber, predominantly pectin, which provides it with a range of potential applications as a stabilizer, emulsifier and as a thickening and gelling agent for the preparation of food products, e.g., functional beverages, mayonnaise and ice cream toppings.…”

Section: Introductionmentioning

confidence: 99%

“…[1][2][3] Passiflora edulis f. flavicarpa (yellow passion fruit), Passiflora alata (sweet passion fruit), Passiflora ligularis (sweet granadilla) and Passiflora edulis Sims (purple passion fruit) are species widely cultivated for their edible fruits. [4][5][6] Yellow passion fruit is the species most known and appreciated due to its organoleptic properties, such as an intense flavor and slight acidity. The pulp is destined for in natura consumption, but is predominantly used in juice production.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Ultrasound-Assisted Saponification Coupled with Gas Chromatography-Flame Ionization Detection for the Determination of Phytosterols from Passion Fruit Seed Oil

Rotta

Silva

Maldaner

et al. 2017

J. Braz. Chem. Soc.

View full text Add to dashboard Cite

An ultrasound-assisted saponification (UAS) method for the determination of phytosterols (campesterol, β-sitosterol and stigmasterol) in passion fruit seed oil, followed by gas chromatography with flame ionization detection, was developed and validated. Under the optimum conditions, good linearity with correlation coefficients higher than 0.99 was obtained for all analytes. The recoveries for the proposed approach were between 103 and 107%, the limits of quantification were between 70 and 180 μg kg -1 and the precision values expressed in terms of relative standard deviations (RSD) were lower than 19%. The developed method was successfully applied to the analysis of passion fruit seed oil samples from different species, including yellow passion fruit, sweet granadilla and sweet passion fruit. In all species of analyzed passion fruit seed oils, β-sitosterol was found with the highest abundance, ranging from 0.90 ± 0.02 to 1.60 ± 0.01 mg g -1 of oil, followed by stigmasterol (0.70 ± 0.01 to 1.40 ± 0.12 mg g -1 of oil) and campesterol (0.10 ± 0.01 to 0.30 ± 0.06 mg g -1 of oil). Furthermore, the developed method proved to be a time-saving and efficient analytical procedure for the determination of phytosterols in oil samples.Keywords: Passiflora species, campesterol, β-sitosterol, stigmasterol IntroductionPassiflora species are cultivated throughout the world in tropical areas.1-3 Passiflora edulis f. flavicarpa (yellow passion fruit), Passiflora alata (sweet passion fruit), Passiflora ligularis (sweet granadilla) and Passiflora edulis Sims (purple passion fruit) are species widely cultivated for their edible fruits. [4][5][6] Yellow passion fruit is the species most known and appreciated due to its organoleptic properties, such as an intense flavor and slight acidity. The pulp is destined for in natura consumption, but is predominantly used in juice production. 2,4 Furthermore, the pulp is known to be rich in bioactive compounds, such as carotenoids, phenolic compounds and vitamins A, C and D. 2,7 The large-scale production of passion fruit juice generates tons of by-products (peel and seeds) that are important raw materials in the food and cosmetic industries. 8 Recently, several studies have described that passion fruit peel is a source of fiber, predominantly pectin, which provides it with a range of potential applications as a stabilizer, emulsifier and as a thickening and gelling agent for the preparation of food products, e.g., functional beverages, mayonnaise and ice cream toppings. [8][9][10][11][12] In addition, it has been reported that passion fruit peel presents antioxidant activity and phenolic compounds. 5,13,14 Alternatively, passion fruit seeds are described as a rich source of lipids, proteins, minerals and fibers.14-16 Several studies have reported that passion fruit seeds contain about 30% oil, with linoleic, oleic and palmitic acids as the main fatty acids.14,15,17 Furthermore, as well as the peel, passion fruit seed oil has been described as a potential source of bioactive compounds, such as p...

show abstract

Cookies fortified with purple passion fruit epicarp flour: Impact on physical properties, nutrition, in vitro starch digestibility, and antioxidant activity

Ning¹,

Luo³

et al. 2020

Cereal Chem

View full text Add to dashboard Cite

Background and objectives The present work evaluated how the incorporation of passion fruit epicarp flour (PFEF), as a source of dietary fiber and polyphenols, influenced the quality, in vitro starch digestibility, and antioxidant activity of cookies. Findings Wheat flour was replaced by PFEF at different levels ranging from 3% to 9%. The cookies containing 6% produced a darken color and a harder texture. The cookies’ consumer acceptance did not substantially change when PFEF addition is 3% and 6%, but when the addition becomes 9%, consumer acceptance significantly deteriorated. As PFEF was added, the acrylamide content of the cookies considerably increased, which might raise health risks for consumers. In vitro starch digestibility suggested that the hydrolysis of starch was inhibited when PFEF level in the cookies increased. More importantly, the addition of PFEF significantly increased antioxidant properties of cookies. Conclusion Compared with corresponding common products, our findings were the first to demonstrate that it was feasible to produce PFEF‐enriched cookies with nutritional superiority. Significance and novelty PFEF, as a by‐product from the passion fruit processing industry, could be utilized for cookie preparation and other food products with improved nutritional and functional properties.

show abstract

The past decade findings related with nutritional composition, bioactive molecules and biotechnological applications of Passiflora spp. (passion fruit)

Cited by 102 publications

References 100 publications

Glycemic Regulation and Cytotoxic Characteristics of the Ethyl Acetate Fraction from <em>Passiflora cincinnata</em> Mast Leaves

Glycemic Regulation and Cytotoxic Characteristics of the Ethyl Acetate Fraction from <em>Passiflora cincinnata</em> Mast Leaves

Ultrasound-Assisted Saponification Coupled with Gas Chromatography-Flame Ionization Detection for the Determination of Phytosterols from Passion Fruit Seed Oil

Cookies fortified with purple passion fruit epicarp flour: Impact on physical properties, nutrition, in vitro starch digestibility, and antioxidant activity

Contact Info

Product

Resources

About