Phytochemical Compounds and Antioxidant Activity of the Pulp of Two Brazilian Passion Fruit Species: Passiflora Cincinnata Mast. And Passiflora Edulis Sims

Figures & data

Table 1. Physicochemical analysis, sugars and organic acids of Brazilian passion fruit species

Analysis	Passion fruit pulp
	Passiflora edulis Sims	Passiflora cincinnata Mast.
Classical analysis
pH	2.87 ± 0.05	2.74 ± 0.03
Soluble Solids (ºBrix)	12.23 ± 0.05	13.16 ± 0.05
Titratable acidity % (TA)	6.28 ± 0.01	8.41 ± 0.02
Ratio ºBrix/TA	1.95 ± 0.01	1.56 ± 0.01
Humidity %	85.95 ± 0.28	85.19 ± 0.20
Soluble ash %	0.84 ± 0.10	0.76 ± 0.03
Insoluble ash %	0.14 ± 0.12	0.05 ± 0.01
Total ash %	0.98 ± 0.23	0.81 ± 0.27
Color CIELAB
L*	62.27 ± 0.57	75.35 ± 0.27
a*	15.65 ± 1.26	−2.1 ± 0.24
b*	97.63 ± 2.76	26.02 ± 1.41
Organic acids by HPLC (g 100 g^−1)
Citric acid	3.87 ± 0.80	6.85 ± 0.25
Malic acid	1.60 ± 0.29	1.66 ± 0.05
Succinic acid	0.08 ± 0.03	0.17 ± 0.05
Sugars by HPLC (g 100 g^−1)
Glucose	1.27 ± 0.17	0.11 ± 0.04
Fructose	0.01 ± 0.01	0.02 ± 0.01

The results are expressed as mean ± standard deviation (n = 3). ND – not detected. L* = lightness, a* = red-green hue, b* = yellow-blue hue.

Figure 1. Visual appearance of Brazilian passion fruit pulp taken from Passiflora edulis Sims. and Passiflora cincinnata Mast

Table 2. Phenolic compounds profile and total bioactive content of the pulp of Brazilian passion fruit species

Compounds mg kg^−1 FW	Passion fruit pulp
	Passiflora edulis Sims.	Passiflora cincinnata Mast.
FLAVANOLS
(+)-Catechin	3.08 ± 0.18	1.64 ± 0.02
(−)-Epicatechin	0.02 ± 0.01	0.02 ± 0.01
(−)-Epigallocatechin gallate	0.51 ± 0.30	3.06 ± 0.28
(−)-Epicatechin gallate	ND	0.15 ± 0.03
Procyanidin A2	ND	ND
Procyanidin B1	0.44 ± 0.04	0.12 ± 0.02
Procyanidin B2	0.52 ± 0.04	1.40 ± 0.02
FLAVONOLS
Kaempferol 3-glucoside	0.34 ± 0.03	0.20 ± 0.05
Myricetin	0.81 ± 0.10	0.40 ± 0.02
Rutin	0.04 ± 0.01	0.08 ± 0.00
Quercetin 3-glucoside	0.34 ± 0.02	39.1 ± 2.95
FLAVANONES
Hesperidin	2.74 ± 0.19	4.58 ± 0.44
Naringenin	0.46 ± 0.04	0.14 ± 0.07
STILBENES
trans-Resveratrol	0.22 ± 0.02	0.24 ± 0.03
cis-Resveratrol	2.32 ± 0.12	1.64 ± 0.08
PHENOLIC ACIDS
Gallic acid	0.40 ± 0.03	0.30 ± 0.03
Caffeic acid	1.04 ± 0.1	1.34 ± 0.12
ρ-Coumaric acid	0.42 ± 0.02	1.0 ± 0.08
Chlorogenic acid	1.06 ± 0.1	1.74 ± 0.16
Syringic acid	1.16 ± 0.09	1.18 ± 0.20
trans-Caftaric acid	0.58 ± 0.06	1.42 ± 0.15
TOTAL BIOACTIVE CONTENT
Total carotenoids^¥	18.7 ± 1.0	0.9 ± 0.1
Vitamin C (ascorbic acid)	264.2 ± 2.4	176.1 ± 3.2
Total phenolics^§	476.1 ± 9.1	365 ± 46.8

The results are expressed as mean ± standard deviation (n = 3). ND – not detected. ^§Total phenolics measured with Folin–Ciocalteu expressed as mg kg⁻¹ equivalent to gallic acid. ^¥Total carotenoids expressed as mg kg⁻¹ equivalent to β-carotene.

Figure 2. Chromatogram of the phenolic profile of LLE extracts from passion fruit pulp from species P. edulis (a) and P. cincinnata (b), as obtained by RP-HPLC/DAD. Legend: 1- gallic acid, 2- syringic acid, 3- hesperidin, 4- cis-resveratrol, 5- naringenin, 6- procyanidin B1, 7- epigallocatechin-gallate, 8- catechin, 9- procyanidin B2, 10- epicatechin, 11- epicatechin-gallate, 12- trans-caftaric acid, 13- chlorogenic acid, 14- caffeic acid, 15- p-coumaric acid, 16- trans-resveratrol, 17- myricetin, 18- quercetin-3-glucoside, 19- rutin, 20- kaempferol-3-glucoside

Figure 3. In vitro antioxidant activity of the pulp of two Brazilian passion fruit species. Antioxidant activities measured with DPPH^• and ABTS^+• expressed as mmol kg⁻¹ equivalent to Trolox. Antioxidant activity measured with FRAP expressed as mmol Fe²⁺ kg⁻¹. Bar averages, followed by equal letters, do not differ from each other by the Tukey test at 5% of error probability

Figure 4. Principal component analysis of passion fruit species, with phenolic compounds profile, total carotenoids, vitamin C and in vitro antioxidant activity. Legend: EpG – epicatechin-gallate; Egc – epigallocatechin-gallate; Cat – catechin; Epc – epicatechin; PB2 – procyanidin B2; Syr – syringic acid; Cac – cafeic acid; Chl – chlorogenic acid; Ga – Gallic acid; Nar – naringenin; Hes – hesperidin; Kae – kaempferol-3-glucoside; Myr – myricetin; Que – quercetin-3-glucoside; Rut – rutin; tRe – trans-resveratrol; cRe – cis-resveratrol; TP – total phenolic; Tcar – Total carotenoids, VitC – vitamin C; DPPH^•, ABTS^+• and FRAP – in vitro antioxidant activity methods