Antioxidant potential and physicochemical characterization of yellow, purple and orange passion fruit

作者：Ramos dos Reis Luzia Caroline; Pesamosca Facco Elizete Maria; Salvador Mirian; Flores Simone Hickmann; Rios Alessandro de Oliveira^*

来源：Journal of Food Science and Technology-Mysore, 2018, 55(7): 2679-2691.

DOI：10.1007/s13197-018-3190-2

• Pectin
• Total dietary fiber
• Lycopene
• Quercetin
• Anthocyanin

This study evaluated yellow, purple and orange passion fruit in pulp, peel, and seed for physicochemical characteristics, proximate composition, minerals, antioxidant capacity (DPPH and ABTS), phenolic compounds, carotenoids, flavonoids and anthocyanins. Yellow passion fruit presented higher concentrations of pectin (37.37 g/100 g) in peels; high cryptoxanthin, alpha-carotene, beta-carotene, provitamin A, quercetin, and kaempferol in pulps and higher values of ash and total dietary fiber in seeds. The purple fruit was highlighted by a great value of anthocyanins (103.68 mg/100 g) in peels and seeds and the orange fruit reported higher levels of ash, carotenoids (mainly beta-carotene with 21,274 mu g/100 g), kaempferol in peels, higher contents of total soluble solids, lycopene (4405 mu g/100 g), lutein, zeaxanthin, total carotenoids in pulps and phenolics in general. This research revealed that the pulp of passion fruit and his residues have a significant content of bioactive compounds, differing in type according the species analyzed.

• 出版日期2018-7