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Nikolova K, Velikova M, Gentscheva G, Gerasimova A, Slavov P, Harbaliev N, Makedonski L, Buhalova D, Petkova N, Gavrilova A. Chemical Compositions, Pharmacological Properties and Medicinal Effects of Genus Passiflora L.: A Review. PLANTS (BASEL, SWITZERLAND) 2024; 13:228. [PMID: 38256781 PMCID: PMC10820460 DOI: 10.3390/plants13020228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/02/2023] [Revised: 01/07/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024]
Abstract
Practically all aboveground plants parts of Passiflora vines can be included in the compositions of dietary supplements, medicines, and cosmetics. It has a diverse chemical composition and a wide range of biologically active components that determine its diverse pharmacological properties. Studies related to the chemical composition of the plant are summarized here, and attention has been paid to various medical applications-(1) anti-inflammatory, nephroprotective; (2) anti-depressant; (3) antidiabetic; (4) hepatoprotective; (5) antibacterial and antifungal; and (6) antipyretic and other. This review includes studies on the safety, synergistic effects, and toxicity that may occur with the use of various dietary supplements based on it. Attention has been drawn to its application in cosmetics and to patented products containing passionflower.
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Affiliation(s)
- Krastena Nikolova
- Department of Physics and Biophysics, Medical University-Varna, 9000 Varna, Bulgaria
| | - Margarita Velikova
- Department of Physiology, Medical University-Varna, 9000 Varna, Bulgaria;
| | - Galia Gentscheva
- Department of Chemistry and Biochemistry, Medical University-Pleven, 5800 Pleven, Bulgaria
| | - Anelia Gerasimova
- Department of Chemistry, Medical University-Varna, 9000 Varna, Bulgaria; (A.G.); (L.M.)
| | - Pavlo Slavov
- Faculty of Medicine, Medical University-Varna, 9000 Varna, Bulgaria; (P.S.)
| | - Nikolay Harbaliev
- Faculty of Medicine, Medical University-Varna, 9000 Varna, Bulgaria; (P.S.)
| | - Lubomir Makedonski
- Department of Chemistry, Medical University-Varna, 9000 Varna, Bulgaria; (A.G.); (L.M.)
| | - Dragomira Buhalova
- Department of Nutrient and Catering, University of Food Technology, 4002 Plovdiv, Bulgaria;
| | - Nadezhda Petkova
- Department of Organic Chemistry and Inorganic Chemistry, University of Food Technology, 4002 Plovdiv, Bulgaria;
| | - Anna Gavrilova
- Department of Pharmaceutical Chemistry and Pharmacognosy, Medical University-Pleven, 5800 Pleven, Bulgaria;
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Macedo MCC, Correia VTDV, Silva VDM, Pereira DTV, Augusti R, Melo JOF, Pires CV, de Paula ACCFF, Fante CA. Development and Characterization of Yellow Passion Fruit Peel Flour ( Passiflora edulis f. flavicarpa). Metabolites 2023; 13:684. [PMID: 37367845 DOI: 10.3390/metabo13060684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 02/10/2023] [Accepted: 02/16/2023] [Indexed: 06/28/2023] Open
Abstract
In this study, the peels of the yellow passion fruit (Passiflora edulis f. flavicarpa) were used to develop a flour that was evaluated in terms of its physicochemical, microscopic, colorimetric, and granulometric characteristics, its total phenolic compound and carotenoid contents, and its antioxidant capacity. Fourier Transform Infrared (FTIR) spectroscopy measurements were employed to investigate the constituent functional groups, compounds' chemical profiles were assessed by Paper Spray Mass Spectrometry (PS-MS), and the compound's chemical profiles were evaluated by Ultra-Performance Liquid Chromatography (UPLC). This flour presented a light color, heterogeneous granulometry, high carbohydrate, carotenoid, and total phenolic compound contents with high antioxidant capacity. Scanning Electron Microscopy (SEM) showed a particulate flour, which is supposed to contribute to its compactness. FTIR demonstrated the presence of functional groups corresponding to cellulose, hemicellulose, and lignin, constituents of insoluble dietary fiber. The PS-MS analysis suggested the presence of 22 substances, covering diverse component classes such as organic, fatty, and phenolic acids, flavonoids, sugars, quinones, phenylpropanoid glycerides terpenes, and amino acids. This research demonstrated the potential of using Passion Fruit Peel Flour (PFPF) as an ingredient for food products. The advantages of using PFPF comprise the reduction of agro-industrial waste, contribution to the development of a sustainable food system, and increment of food products' functional profile. Moreover, its high content of several bioactive compounds can benefit consumers' health.
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Affiliation(s)
- Maria Clara Coutinho Macedo
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
| | - Vinícius Tadeu da Veiga Correia
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
| | - Viviane Dias Medeiros Silva
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 35702-031, Brazil
| | - Débora Tamires Vitor Pereira
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas 130862-862, Brazil
| | - Rodinei Augusti
- Departamento de Química, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
| | - Júlio Onésio Ferreira Melo
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 35702-031, Brazil
| | - Christiano Vieira Pires
- Departamento de Engenharia de Alimentos, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 35702-031, Brazil
| | | | - Camila Argenta Fante
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
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Viera W, Shinohara T, Samaniego I, Sanada A, Terada N, Ron L, Suárez-Tapia A, Koshio K. Phytochemical Composition and Antioxidant Activity of Passiflora spp. Germplasm Grown in Ecuador. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11030328. [PMID: 35161309 PMCID: PMC8838848 DOI: 10.3390/plants11030328] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 12/30/2021] [Accepted: 01/04/2022] [Indexed: 05/13/2023]
Abstract
Tropical fruits are in high demand for their flavor and for their functional composition because these compounds are considered nutraceuticals. Passion fruit production is of economic importance to Ecuador; however, several Passiflora species are grown and each has to be analyzed to identify their phytochemical composition. In this study, the polyphenol, flavonoid, carotenoid, vitamin C, sugar and organic acid contents were determined. Six different Passiflora spp. germplasms were analyzed, coming from Passiflora edulis f. flavicarpa, Passiflora alata, Passiflora edulis f. edulis and unidentified Passiflora species (local germplasm). Measurement techniques included reflectometry for vitamin C, spectrophotometry for antioxidant compounds and HPLC for sugars and organic acids. Data were analyzed by principal component analysis, correlation and analysis of variance. Results showed that INIAP 2009 and P10 showed a high amount of polyphenols, antioxidant activity and citric content. Sweet passion fruit had the lowest vitamin C content while Gulupa showed the highest content. In terms of the local germplasm, POR1 showed the lowest content of flavonoids while PICH1 had high flavonoid and carotenoid content. Polyphenols were the main compounds that influenced antioxidant activity. This phytochemical information adds value to passion fruit as a nutraceutical source.
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Affiliation(s)
- William Viera
- Faculty of International Agriculture and Food Studies, Tokyo University of Agriculture, Sakura gaoka 1-1-1, Setagaya, Tokyo 156-8502, Japan or (W.V.); (T.S.); (A.S.); (N.T.); (K.K.)
- Fruit Program, Tumbaco Experimental Farm, National Institute of Agricultural Research (INIAP), Av. Interoaceánica km 15 and Eloy Alfaro, Tumbaco 170902, Ecuador;
| | - Takashi Shinohara
- Faculty of International Agriculture and Food Studies, Tokyo University of Agriculture, Sakura gaoka 1-1-1, Setagaya, Tokyo 156-8502, Japan or (W.V.); (T.S.); (A.S.); (N.T.); (K.K.)
| | - Iván Samaniego
- Fruit Program, Tumbaco Experimental Farm, National Institute of Agricultural Research (INIAP), Av. Interoaceánica km 15 and Eloy Alfaro, Tumbaco 170902, Ecuador;
| | - Atsushi Sanada
- Faculty of International Agriculture and Food Studies, Tokyo University of Agriculture, Sakura gaoka 1-1-1, Setagaya, Tokyo 156-8502, Japan or (W.V.); (T.S.); (A.S.); (N.T.); (K.K.)
| | - Naoki Terada
- Faculty of International Agriculture and Food Studies, Tokyo University of Agriculture, Sakura gaoka 1-1-1, Setagaya, Tokyo 156-8502, Japan or (W.V.); (T.S.); (A.S.); (N.T.); (K.K.)
| | - Lenin Ron
- Zoonosis International Center, Universidad Central del Ecuador (UCE), Quito 170521, Ecuador;
| | - Alfonso Suárez-Tapia
- Graduate School of Agroindustry and Food Science, Universidad de las Américas (UDLA), Quito 170503, Ecuador
- Correspondence: ; Tel.: +593-996-759-124
| | - Kaihei Koshio
- Faculty of International Agriculture and Food Studies, Tokyo University of Agriculture, Sakura gaoka 1-1-1, Setagaya, Tokyo 156-8502, Japan or (W.V.); (T.S.); (A.S.); (N.T.); (K.K.)
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ROSÁRIO RCD, SOARES SD, MARTINS MG, NASCIMENTO FDCAD, SILVA JUNIOR JOC, TEIXEIRA-COSTA BE, FIGUEIRA MDS, SANTOS OVD. Bioactive, technological-functional potential and morphological structures of passion fruit albedo (Passiflora edulis). FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.22222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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LIMA ER, MATOS TB, SOUSA TRD, PEREIRA IDO, PEREIRA R, PAULA SAD, MILAGRES MP. Development and characterization of cookies using passion fruit from the caatinga (Passiflora cincinnata Mast.). FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.56220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Sayago-Ayerdi S, García-Martínez DL, Ramírez-Castillo AC, Ramírez-Concepción HR, Viuda-Martos M. Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review. Foods 2021; 10:foods10081952. [PMID: 34441729 PMCID: PMC8393595 DOI: 10.3390/foods10081952] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 08/13/2021] [Accepted: 08/19/2021] [Indexed: 12/11/2022] Open
Abstract
Tropical and subtropical fruits are recognized as a source of a high content of bioactive compounds and health promoting properties due to their nutritional composition. These beneficial health effects are related to the content of several of these bioactive compounds, mainly flavonoids and non-flavonoid phenolics. Many of these compounds are common in different tropical fruits, such as epicatechin in mango, pineapple, and banana, or catechin in pineapple, cocoa or avocado. Many studies of tropical fruits had been carried out, but in this work an examination is made in the current literature of the flavonoids and non-flavonoid phenolics content of some tropical fruits and their coproducts, comparing the content in the same units, as well as examining the role that these compounds play in health benefits.
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Affiliation(s)
- Sonia Sayago-Ayerdi
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic, Av Tecnológico 2595, Col Lagos del Country, Tepic 63175, Nayarit Mexico, Mexico; (S.S.-A.); (D.L.G.-M.); (A.C.R.-C.); (H.R.R.-C.)
| | - Diana Laura García-Martínez
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic, Av Tecnológico 2595, Col Lagos del Country, Tepic 63175, Nayarit Mexico, Mexico; (S.S.-A.); (D.L.G.-M.); (A.C.R.-C.); (H.R.R.-C.)
| | - Ailin Cecilia Ramírez-Castillo
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic, Av Tecnológico 2595, Col Lagos del Country, Tepic 63175, Nayarit Mexico, Mexico; (S.S.-A.); (D.L.G.-M.); (A.C.R.-C.); (H.R.R.-C.)
| | - Heidi Rubí Ramírez-Concepción
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic, Av Tecnológico 2595, Col Lagos del Country, Tepic 63175, Nayarit Mexico, Mexico; (S.S.-A.); (D.L.G.-M.); (A.C.R.-C.); (H.R.R.-C.)
| | - Manuel Viuda-Martos
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Agro-Food Technology Department, Miguel Hernández University, Orihuela, 03312 Alicante, Spain
- Correspondence: ; Tel.: +34-966-749-661
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dos Santos EA, Chaves Ribeiro AE, Barcellos TT, Monteiro MLG, Mársico ET, Caliari M, Soares Júnior MS. Exploitation of byproducts from the passion fruit juice and tilapia filleting industries to obtain a functional meat product. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101084] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Wang W, Gao YT, Wei JW, Chen YF, Liu QL, Liu HM. Optimization of Ultrasonic Cellulase-Assisted Extraction and Antioxidant Activity of Natural Polyphenols from Passion Fruit. Molecules 2021; 26:molecules26092494. [PMID: 33923350 PMCID: PMC8123174 DOI: 10.3390/molecules26092494] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 04/18/2021] [Accepted: 04/22/2021] [Indexed: 12/02/2022] Open
Abstract
In this paper, ultrasonic cellulase extraction (UCE) was applied to extract polyphenols from passion fruit. The extraction conditions for total phenol content (TPC) and antioxidant activity were optimized using response surface methodology (RSM) coupled with a Box-Behnken design (BBD). The results showed that the liquid-to-solid ratio (X2) was the most significant single factor and had a positive effect on all responses. The ANOVA analysis indicated quadratic models fitted well as TPC with R2 = 0.903, DPPH scavenging activity with R2 = 0.979, and ABTS scavenging activity with R2 = 0.981. The optimal extraction parameters of passion fruit were as follows: pH value of 5 at 30 °C for extraction temperature, 50:1 (w/v) liquid-to-solid ratio with extraction time for 47 min, the experimental values were found matched with those predicted. Infrared spectroscopy suggested that the extract contained the structure of polyphenols. Furthermore, three main polyphenols were identified and quantified by HPLC. The results showed the content of phenolic compounds and antioxidant activity of the optimized UCE were 1.5~2 times higher than that determined by the single extraction method and the Soxhlet extraction method, which indicates UCE is a competitive and effective extraction technique for natural passion fruit polyphenols.
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Affiliation(s)
- Wei Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (W.W.); (Y.-T.G.); (Y.-F.C.); (Q.-L.L.)
- Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai 201418, China;
| | - Yu-Ting Gao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (W.W.); (Y.-T.G.); (Y.-F.C.); (Q.-L.L.)
- Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai 201418, China;
| | - Ji-Wen Wei
- Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai 201418, China;
| | - Yin-Feng Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (W.W.); (Y.-T.G.); (Y.-F.C.); (Q.-L.L.)
- Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai 201418, China;
| | - Qing-Lei Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (W.W.); (Y.-T.G.); (Y.-F.C.); (Q.-L.L.)
- Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai 201418, China;
| | - Hui-Min Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (W.W.); (Y.-T.G.); (Y.-F.C.); (Q.-L.L.)
- Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai 201418, China;
- Correspondence: ; Tel.: +86-186-1677-8997
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Ning X, Wu J, Luo Z, Chen Y, Mo Z, Luo R, Bai C, Du W, Wang L. Cookies fortified with purple passion fruit epicarp flour: Impact on physical properties, nutrition, in vitro starch digestibility, and antioxidant activity. Cereal Chem 2020. [DOI: 10.1002/cche.10367] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Xin Ning
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology Yulin China
- Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi Yulin China
- College of Chemistry and Food Science Yulin Normal University Yulin China
| | - Juanjuan Wu
- Foreign Languages Department Yulin Normal University Yulin China
| | - Zhihui Luo
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology Yulin China
- Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi Yulin China
- College of Chemistry and Food Science Yulin Normal University Yulin China
| | - Yuan Chen
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology Yulin China
- Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi Yulin China
- College of Chemistry and Food Science Yulin Normal University Yulin China
| | - Zimei Mo
- Guangxi‐Asean Center for Food and Drug Safety Control Nanning China
| | - Ronghua Luo
- College of Chemistry and Food Science Yulin Normal University Yulin China
| | - Chuanjiang Bai
- College of Chemistry and Food Science Yulin Normal University Yulin China
| | - Wei Du
- Guangxi Hong Bang Food Co. Ltd Yulin China
| | - Lei Wang
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology Yulin China
- Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi Yulin China
- College of Chemistry and Food Science Yulin Normal University Yulin China
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Volatile profiling and UHPLC-QqQ-MS/MS polyphenol analysis of Passiflora leschenaultii DC. fruits and its anti-radical and anti-diabetic properties. Food Res Int 2020; 133:109202. [PMID: 32466913 DOI: 10.1016/j.foodres.2020.109202] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 03/22/2020] [Accepted: 03/26/2020] [Indexed: 01/12/2023]
Abstract
Twenty-four phenolic compounds including daidzein, epicatechin and artepillin C were identified in Passiflora leschenaultii DC. fruit by UHPLC-QqQ-MS/MS analysis. The aroma profile has been studied using the HS-SPME/GC-MS which revealed 67 volatile compounds including 13 terpenes, 18 alcoholics, 15 esters, ketones and phenolic acids. Further, the proximate composition, anti-radical and anti-diabetic activities of fruit pulp were also determined. The fresh fruit pulp of P. leschenaultii registered higher total phenolic (691.90 mg GAE/g extract) and tannin (313.81 mg GAE/g extract) contents and it also exhibited maximum DPPH (IC50 of 6.69 µg/ml) and ABTS+ (9760.44 µM trolox equivalent/g extract) scavenging activities. The fresh fruit pulp showed a strong inhibition towards the α-Amylase and α-Glucosidase (IC50 of 32.20 and 19.81 µg/mL, respectively) enzymes. Thus, the work stipulates that phenolic compounds rich P. leschenaultii fruit can serve as a potential nutraceutical, antioxidative and anti-diabetic agent in food and pharmaceutical formulations.
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TALMA SV, REGIS SA, FERREIRA PR, MELLINGER-SILVA C, RESENDE EDD. Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.30818] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Gastroprotective effect of soluble dietary fibres from yellow passion fruit (Passiflora edulis f. flavicarpa) peel against ethanol-induced ulcer in rats. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.02.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
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Panelli MF, Pierine DT, de Souza SLB, Ferron AJT, Garcia JL, Santos KCD, Belin MAF, Lima GPP, Borguini MG, Minatel IO, Cicogna AC, Francisqueti FV, Corrêa CR. Bark of Passiflora edulis Treatment Stimulates Antioxidant Capacity, and Reduces Dyslipidemia and Body Fat in db/ db Mice. Antioxidants (Basel) 2018; 7:antiox7090120. [PMID: 30205562 PMCID: PMC6162700 DOI: 10.3390/antiox7090120] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 08/16/2018] [Accepted: 08/21/2018] [Indexed: 02/07/2023] Open
Abstract
Obesity is considered an important risk factor for several disorders, such as diabetes mellitus, systemic arterial hypertension, dyslipidemia, and atherosclerosis, which are associated with inflammation and oxidative stress as a trigger factor. Passiflora edulis contains important bioactive compounds, such as phenolics, carotenoids, vitamin C, and polyamines in pulp, leaves, seeds, and bark. Aim: To evaluate the effect of bark of Passiflora edulis (BPe) on body composition, and metabolic and oxidative stress parameters in genetically obese mice. Methods: Obese male db/db mice (n = 14 animals) received normal feeds and water ad libitum for 8 weeks. Then, animals were randomly divided to continue either receiving standard chow (obese, n = 7 (OB)) or feed with standard chow plus bark Passiflora edulis (BPe) (obese + BPe, n = 7 (OB + BPe)) for 8 more weeks, totaling 16 weeks. BPe was added to chow (7 g of BPe/kg of chow corresponding to 1.5 g/kg of body weight). The parameters evaluated in animals included food and caloric intake, body weight, body fat, plasma glucose, triglycerides, and total cholesterol. Malondialdehyde and antioxidant capacity were evaluated in plasma and organs. Groups were compared by Student t-test, with p < 0.05. Results: BPe reduced visceral and subcutaneous fat deposit and adiposity index, cholesterol and triglyceride levels, ameliorated the antioxidant capacity, and reduced malondialdehyde (MDA) levels. Conclusion: the bark of Passiflora edulis was effective in improving body composition, and metabolic and antioxidant parameters in obese mice.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | - Igor Otávio Minatel
- Medical School, UNESP-São Paulo State University, Botucatu 18618-687, Brazil.
- Bioscience Institute, UNESP-São Paulo State University, Botucatu 18618-689, Brazil.
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Coelho EM, de Azevêdo LC, Viana AC, Ramos IG, Gomes RG, Lima MDS, Umsza-Guez MA. Physico-chemical properties, rheology and degree of esterification of passion fruit (Passiflora edulis f. flavicarpa) peel flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:166-173. [PMID: 28556245 DOI: 10.1002/jsfa.8451] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2017] [Accepted: 05/24/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The peel of yellow passion fruit is as an agro-industrial waste of great environmental impact, representing more than 50% of the total weight of the fruit. For this reason, and also considering its importance as a source of functional components such as pectin, this organic waste is increasingly attracting the attention of researchers. The aim of this study was to investigate the physico-chemical composition and physical properties of this material, which may be of interest to the food industry. RESULTS We obtained two samples of passion fruit peel flour applying different processes: flour without treatment (FWOT) and flour with treatment by maceration (FWT). It was found that the flour samples contain, respectively, 372.4 g kg-1 and 246.7 kg-1 of soluble fiber and, according to the FTIR analysis, this material corresponds to high and low methoxyl pectins, respectively. CONCLUSION The flour obtained by maceration (FWT) offers greater benefits for industrial use, with 60% fewer tannins and greater thermal stability. In addition, this sample does not reabsorb moisture as easily, although FWOT also shows potential for use in dietary products. Considering the pseudoplastic properties of the flours, the application of both samples could be expanded to many industrial sectors. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Emanuela M Coelho
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, Pernambuco, Brazil
- Department of Food Science, Federal University of Bahia, Salvador, Bahia, Brazil
| | - Luciana C de Azevêdo
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, Pernambuco, Brazil
| | - Arão C Viana
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, Pernambuco, Brazil
| | - Ingrid G Ramos
- Department of Food Science, Federal University of Bahia, Salvador, Bahia, Brazil
| | | | - Marcos Dos S Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, Pernambuco, Brazil
| | - Marcelo A Umsza-Guez
- Department of Food Science, Federal University of Bahia, Salvador, Bahia, Brazil
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The past decade findings related with nutritional composition, bioactive molecules and biotechnological applications of Passiflora spp. (passion fruit). Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.10.006] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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