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

Literature Cited

• AOAC. Association of Official Analytical Chemists. 1998. Official methods of analysis. 16 ed. AOAC International, Rockville, MD, Washington.
   Google Scholar
• Ayres, A.S.F.S.J., W.B. Santos, D.D. Junqueira-Ayres, G.M. Costa, F.A. Ramos, L. Castellanos, J.S.F. Alves, L. Asth, I.U. Medeiros, S.M. Zucolotto, et al. 2017. Monoaminergic neurotransmission is mediating the antidepressant-like effects of Passiflora edulis Sims fo Edulis. Neurosci. Lett. 660:79–85. doi: https://doi.org/10.1016/j.neulet.2017.09.010.
   PubMed Web of Science ®Google Scholar
• Azoubel, P.M., A.J.B. Araújo, S.B. de Oliveira, and M.R. Amorim. 2011. Restructuring Passiflora cincinnata fruit pulp: Influence of hydrocolloids. Ciência e Tecnologia de Alimentos 31(1):160–166. doi: https://doi.org/10.1590/S0101-20612011000100023.
   Google Scholar
• Brasil. 2000. Instrução normativa n°1, de 7 de janeiro de 2000. Estabelece o Regulamento Técnico Geral para fixação dos Padrões de Identidade e Qualidade para polpa de fruta. Diário Oficial da República Federativa do Brasil, Seção 1, p. 261.
   Google Scholar
• Burin, V.M., N.E. Ferreira-lima, C.P. Panceri, and M.T. Bordignon-luiz. 2014. Bioactive compounds and antioxidant activity of Vitis vinifera and Vitis labrusca grapes: Evaluation of different extraction methods. Microchem. J. 114:155–163. doi: https://doi.org/10.1016/j.microc.2013.12.014.
   Web of Science ®Google Scholar
• Chen, S., N. Yu, S. Yang, B. Zhong, and H. Lan. 2018. Identification of Telosma mosaic virus infection in Passiflora edulis and its impact on phytochemical contents. Virol. J. 15(168):1–8. doi: https://doi.org/10.1186/s12985-018-1084-6.
   PubMedGoogle Scholar
• Coelho, E.M., L.C. Azevêdo, A.C. Viana, I.G. Ramos, R.G. Gomes, M. Dos Santos Lima, and M.A. Umsza-Guez. 2018a. Physico-chemical properties, rheology and degree of esterification of passion fruit (Passiflora edulis f.flavicarpa) peel flour. J. Sci. Food Agric. 98(1):166–174. doi: https://doi.org/10.1002/jsfa.8451.
   PubMed Web of Science ®Google Scholar
• Coelho, E.M., C.V. da Silva Padilha, G.A. Miskinis, A.G.B. de Sá, G.E. Pereira, L.C. de Azevêdo, and M. Dos Santos Lima. 2018b. Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil. J. Food Comp. Anal. 66:160–167. doi: https://doi.org/10.1016/j.jfca.2017.12.017.
   Web of Science ®Google Scholar
• Coelho, E.M., R.G. Gomes, B.A.S. Machado, R.S. Oliveira, M. Dos Santos Lima, L.C. Azêvedo, and M.A. Umsza-Guez. 2016. Passion fruit peel flour – Technological properties and application in food products. Food Hydrocoll. 62:158–164. doi: https://doi.org/10.1016/j.foodhyd.2016.07.027.
   Web of Science ®Google Scholar
• Costa, E.C.S., T.S. Nunes, and J.I.M. Melo. 2015. Flora da Paraíba, Brasil: Passifloraceae sensu stricto. Rodriguésia 66(1):271–284. doi: https://doi.org/10.1590/2175-7860201566117.
   Google Scholar
• Dias, T.J., L.F. Cavalcante, J.L.O. Freire, J.A.M. Nascimento, M.Z.B. Cavalcante, and G.P. Santos. 2011. Qualidade química de frutos do maracujazeiro-amarelo em solo com biofertilizante irrigado com águas salinas. Revista Brasileira de Engenharia Agrícola e Ambiental 15(3):229–236. doi: https://doi.org/10.1590/S1415-43662011000300002.
   Google Scholar
• Dutra, M.C.P., L.L. Rodrigues, D. Oliveira, G.E. Pereira, and L.M. Dos Santos. 2018. Integrated analyses of phenolic compounds and minerals of Brazilian organic and conventional grape juices and wines: Validation of a method for determination of Cu, Fe and Mn. Food Chem. 269:157–165. doi: https://doi.org/10.1016/j.foodchem.2018.07.014.
   PubMed Web of Science ®Google Scholar
• Flores, P., P. Hellín, and J. Fenoll. 2012. Determination of organic acids in fruits and vegetables by liquid chromatography with tandem-mass spectrometry. Food Chem. 132(2):1049–1054. doi: https://doi.org/10.1016/j.foodchem.2011.10.064.
   Web of Science ®Google Scholar
• Granato, D., P. Putnik, D.B. Kovacevíc, J.S. Santos, V. Calado, R.S. Rocha, A.G. Da Cruz, B. Jarvis, O.Y. Rodionova, and A. Pomerantsev. 2018. Trends in chemometrics: food authentication, microbiology, and effects of processing. Comp. Rev. Food Sci. Food Safety 17(3):663–677. doi: https://doi.org/10.1111/1541-4337.12341.
   PubMed Web of Science ®Google Scholar
• Kim, Y.K., Q. Guo, and L. Packer. 2002. Free radical scavenging activity of red ginseng aqueous extracts. Toxicology 172(2):149–156. doi: https://doi.org/10.1016/S0300-483X(01)00585-6.
   PubMed Web of Science ®Google Scholar
• Lavor, E.M., A.E.B.P. Leal, A.W.C. Fernandes, F.P.R.A. Ribeiro, J.M. Barbosa, M.G. Silva, R.B.A. Teles, L.F.S. Oliveira, J.C. Silva, L.A. Rolim, et al. 2018. Ethanolic extract of the aerial parts of Passiflora cincinnata Mast. (Passifloraceae) reduces nociceptive and inflammatory events in mice. Phytomedicine. 47:58–68. doi: https://doi.org/10.1016/j.phymed.2018.04.052.
   PubMed Web of Science ®Google Scholar
• Medina, S., J.C. Gonzaléz, F. Ferreres, J.L. Londoño, C.J. Cartagena, A. Guy, T. Durand, J.M. Galano, and A.G. Izquierdo. 2017. Quantification of phytoprostanes – Bioactive oxylipins – And phenolic compounds of Passiflora edulis Sims shell using UHPLC-QqQ-MS/MS and LC-IT-DAD-MS/MS. Food Chem. 229:1–8. doi: https://doi.org/10.1016/j.foodchem.2017.02.049.
   PubMed Web of Science ®Google Scholar
• Mota, N.S.R.S., M.R. Kviecinski, R.C. Zeferino, D.A. Oliveira, L.C. Bretanha, S.R.S. Ferreira, G.A. Micke, D.W. Filho, R.C. Pedrosa, and F. Ourique. 2018. In vivo antitumor activity of by-products of Passiflora edulis f. flavicarpa Deg. Rich in medium and long chain fatty acids evaluated through oxidative stress markers, cell cycle arrest and apoptosis induction. Food Chem.Toxicol. 118:557–565. doi: https://doi.org/10.1016/j.fct.2018.06.010.
   PubMed Web of Science ®Google Scholar
• Oliveira, G.A., F. de Castilhos, C.M.G.C. Renard, and S. Bureau. 2014. Comparison of NIR and MIR spectroscopic methods for determination of individual sugars, organic acids and carotenoids in passion fruit. Food Res. Int. 60:154–162. doi: https://doi.org/10.1016/j.foodres.2013.10.051.
   Web of Science ®Google Scholar
• Padilha, C.V.S., G.A. Miskinis, M.E.A.O. De Souza, G.E. Pereira, D. Oliveira, M.T. Bordignon-Luiz, and M.D.S. Lima. 2017. Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape. Food Chem. 228:106–115. doi: https://doi.org/10.1016/j.foodchem.2017.01.137.
   PubMed Web of Science ®Google Scholar
• Pertuzatti, P.B., M. Sganzerla, A.C. Jacques, M.T. Barcia, and R.C. Zambiazi. 2015. Carotenoids, tocopherols and ascorbic acid content in yellow passion fruit (Passiflora edulis) grown under different cultivation systems. LWT - Food Sci. Technol. 64(1):259–263. doi: https://doi.org/10.1016/j.lwt.2015.05.031.
   Web of Science ®Google Scholar
• Ramaiya, S.D., J.S. Bujang, M.H. Zakaria, W.S. King, and M.A.S. Sahrir. 2013. Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars. J. Sci. Food Agric. 93(5):1198–1205. doi: https://doi.org/10.1002/jsfa.5876.
   PubMed Web of Science ®Google Scholar
• Re, R., N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, and C. Rice-Evans. 1999. Antioxidant activity applying an improved ABTS+• radical cationdecolorization assay. Free Radic. Biol. Med. 26(9–10):1231–1237. doi: https://doi.org/10.1016/S0891-5849(98)00315-3.
   PubMed Web of Science ®Google Scholar
• Rotili, M.C.C., J.A. Vorpogel, G.C. Braga, O.J. Kuhn, and A.B. Salibe. 2013. Atividade antioxidante, composição química e conservação do maracujá-amarelo embalado com filme PVC. Revista Brasileira De Fruticultura 35(4):942–952. doi: https://doi.org/10.1590/S0100-29452013000400004.
   Google Scholar
• Rotta, E.M., C.A. Rodrigues, I.C.S.F. Jardim, L. Maldaner, and J.V. Visentainer. 2019. Determination of phenolic compounds and antioxidant activity in passion fruit pulp (Passiflora spp.) using a modified QuEChERS method and UHPLCMS/MS. Food Sci. Technol. 100:397–403.
   Web of Science ®Google Scholar
• Rufino, M.D.S.M., R.E. Alves, E.S. de Brito, S.M. de Morais, C.D.G. Sampaio, J. Pérez-Jiménez, and F.D. Saura-colixto. 2006. Metodologia científica: Determinação da atividade antioxidante total em frutas pelo método de redução do ferro (FRAP). Comunicado Técnico Embrapa 125:1–4.
   Google Scholar
• Scherer, R., A.C.P. Rybka, and H.T. Godoy. 2008. Determinação simultânea dos ácidos orgânicos tartárico, málico, ascórbico e cítrico em polpas de acerola, açaí e caju e avaliação da estabilidade em sucos de caju. Química Nova 31(5):1137–1140. doi: https://doi.org/10.1590/S0100-40422008000500039.
   Google Scholar
• Septembre-Malaterre, A., G. Stanislas, E. Douraguia, and M.P. Gonthier. 2016. Evaluation of nutritional and antioxidant properties of the tropical fruit’s banana, litchi, mango, papaya, passion fruit and pineapple cultivated in Réunion French Island. Food Chem. 212:225–233. doi: https://doi.org/10.1016/j.foodchem.2016.05.147.
   PubMed Web of Science ®Google Scholar
• Shanmugam, S., I.A. Gomes, M. Denadai, B.S. Lima, A.A.S. Araújo, N. Narain, M.T.S.L. Neta, M.R. Serafini, L.J. Júnior, and P. Thangaraj. 2018. UHPLC-QqQ-MS/MS identification, quantification of polyphenols from Passiflora subpeltata fruit pulp and determination of nutritional, antioxidant, α-amylase and α-glucosidase key enzymes inhibition properties. Food Res. Int. 108:611–620. doi: https://doi.org/10.1016/j.foodres.2018.04.006.
   PubMed Web of Science ®Google Scholar
• Siebra, A.L.A., L.R. Oliveira, A.O.B.P.B. Martins, D.C. Siebra, R.S. Albuquerque, I.C.S. Lemos, G.A. Delmondes, S.R. Tintino, F.G. Figueredo, J.G.M. da Costa, et al. 2018. Potentiation of antibiotic activity by Passiflora cincinnata Mast. front of strains Staphylococcus aureus and Escherichia coli. Saudi J. Biol. Sci. 25(1):37–43. doi: https://doi.org/10.1016/j.sjbs.2016.01.019.
   PubMed Web of Science ®Google Scholar
• Silva, G.S., G.S.C. Borges, C.D.P.C. Castro, S.T. Aidar, A.T.B. Marques, S.T. de Freitas, A.C.P. Rybka, and H.R. Cardarelli. 2020. Physicochemical quality, bioactive compounds and in vitro antioxidante activity of a new variety of passion fruit cv. BRS Sertão Forte (Passiflora cincinnata Mast.) from Brazilian Semiarid region. Sci. Hortic. 272:109595. doi: https://doi.org/10.1016/j.scienta.2020.109595.
   Web of Science ®Google Scholar
• Silva, L.M.R., E.A.T. Figueiredo, N.M.P.S. Ricardo, I.C.P. Vieira, R.W. Figueiredo, I.M. Brasil, and C.L. Gomes. 2014. Quantification of bioactive compounds in pulp and by-products of tropical fruits from Brazil. Food Chem. 143(398–404):2014.
   Google Scholar
• Silva, T.V., E.D. Resende, A.P. Viana, R.C.C. Rosa, S.M.F. Pereira, L.A. Carlos, and L. Vitorazi. 2000. Influência dos estádios de maturação na qualidade do suco de maracujá-amarelo. Revista Brasileira De Fruticultura 27(3):472–475. doi: https://doi.org/10.1590/S0100-29452005000300031.
   Google Scholar
• Singleton, V.L., and J.A. Rossi. 1965. Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am. J. Enol. Vitic. 16:144–158.
   Google Scholar
• Song, Y., X.-Q. Wei, M.-Y. Li, X.-W. Duan, Y.-M. Sun, R.-L. Yang, X.-D. Su, R.-M. Huang, and H. Wang. 2018. Nutritional composition and antioxidant properties of the fruits of a Chinese Wild Passiflora foetida. Molecules 23(2):459. doi: https://doi.org/10.3390/molecules23020459.
   PubMed Web of Science ®Google Scholar
• Vianna-Silva, T., E.D. Resende, A.P. Viana, R.C. Carrielo, S.M.F. Pereira, L.A. Carlos, and L. Vitorazi. 2008. Influência dos estádios de maturação sobre as características físicas dos frutos de maracujá-amarelo. Bragantia 67(2):521–525. doi: https://doi.org/10.1590/S0006-87052008000200029.
   Google Scholar
• Wijeratnam, S.W. 2016. Passion Fruit. Encyclop. Food Health 230–243. doi: https://doi.org/10.1016/B978-0-12-384947-2.00521-3.
   Google Scholar
• Wondracek, D.C., F.G. Faleiro, S.M. Sano, R.F. Vieira, and T.S. Agostini-Costa. 2011. Composição de carotenoides em Passifloras do Cerrado. Revista Brasileira De Fruticultura 33(4):1222–1228. doi: https://doi.org/10.1590/S0100-29452011000400022.
   Google Scholar
• Zhao, Z., S. He, Y. Hu, Y. Yang, B. Jiao, Q. Fang, and Z. Zhou. 2017. Fruit flavonoid variation between and within four cultivated Citrus species evaluated by UPLC-PDA system. Sci. Hortic. 224:93–101. doi: https://doi.org/10.1016/j.scienta.2017.05.038.
   Web of Science ®Google Scholar