Analyses of Passiflora Compounds by Chromatographic and Electrophoretic Techniques

作者：Silva Gislaine C; Bottoli Carla B G^*

来源：Critical Reviews in Analytical Chemistry, 2015, 45(1): 76-95.

DOI：10.1080/10408347.2014.886937

• analytical techniques
• composition
• fruits
• leaves
• parts
• Passiflora

Passiflora is one of the 27 genera of the Passifloraceae family. Some Passiflora species are known by their edible fruits, which have a distinct flavor and aroma that favor their in natura consumption and their applicability in the food industry. Also, Passiflora leaves have therapeutical properties, such as the widely known anxiolytic and sedative effects. The quality control and the assessment of the compounds responsible for the Passiflora properties can be done by several chromatographic and electrophoretic techniques, such as planar chromatography (TLC and HTPLC), liquid chromatography (HPLC and UHPLC), gas chromatography (GC), and capillary electrophoresis (CE). The aim of this article is to review the analytical techniques used for the evaluation of the different compounds present in each part of a Passiflora plant, exploring the leaves, the fruits with their rinds and seeds, and other Passiflora parts, such as nectar and callus culture compositions, as well as to compare stability tests on several Passiflora products.

• 出版日期2015