Brazilian native passion fruit (Passiflora tenuifila Killip) is a rich source of proanthocyanidins, carotenoids, and dietary fiber
| Autor: | Adriana Zerlotti Mercadante, Eric de Castro Tobaruela, Franco Maria Lajolo, Fabiane C. Petry, José Thiago do Carmo Santos, Neuza Mariko Aymoto Hassimotto, Maria Beatriz Abreu Glória, Ana Maria Costa |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Passiflora tenuifila
Dietary Fiber Lutein 030309 nutrition & dietetics Biology Antioxidants 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Tandem Mass Spectrometry Proanthocyanidins Food science Carotenoid chemistry.chemical_classification 0303 health sciences Passiflora food and beverages Ripening 04 agricultural and veterinary sciences 040401 food science Carotenoids Bioactive compound chemistry Proanthocyanidin Fruit Dietary fiber COMPOSTOS FENÓLICOS Luteolin Food Science Chromatography Liquid |
| Zdroj: | Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP |
| ISSN: | 1873-7145 |
| Popis: | Passiflora tenuifila is a Brazilian native passion fruit consumed by the local population and is a dietary source of bioactive compounds with potential biological activity. The aim of this study is to evaluate the nutritional value of P. tenuifila fruit and its bioactive compounds at two ripening stages. Three batches of fruit were collected at mature-green and ripe stages, and phenolic compounds, carotenoids, and polyamines were analyzed by HPLC-DAD and LC-MS/MS. The fruit is a good source of dietary fiber. Proanthocyanidin dimers are the major phenolic compounds (up to 84%) at both stages, followed by the C-glycosylated luteolin. Lutein and β-carotene are the major carotenoids, contributing up to 50% of total carotenoids. The OPLS-DA segregates the mature-green and ripe fruits, as carotenoids are responsible for this separation. In conclusion, passion fruit can be consumed at both stages of maturation without losses of bioactive compound contents or nutritional value. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect