razilian native passion fruit (Passiflora tenuifila Killip) is a rich source of proanthocyanidins, carotenoids, and dietary fibe

Autor(es)

Santos, Jose Thiago do Carmo ^{[1, 2]} ; Petry, Fabiane Cristina ^[3] ; Tobaruela, Eric de Castro ^{[1, 2]} ; Mercadante, Adriana Zerlotti ^[3] ; Gloria, Maria Beatriz Abreu ^{[4, 5]} ; Costa, Ana Maria ^[6] ; Lajolo, Franco Maria ^{[1, 2]} ; Hassimotto, Neuza Mariko Aymoto ^{[1, 2]}

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Sch Pharmaceut Sci, Dept Food Sci & Expt Nutr, Sao Paulo - Brazil

^[2] Univ Sao Paulo, Sch Pharmaceut Sci, Food Res Ctr FoRC CEPID, Sao Paulo - Brazil

^[3] Univ Campinas UNICAMP, Sch Food Engn, Dept Food Sci, Campinas, SP - Brazil

^[4] Univ Fed Minas Gerais, Coll Pharm, Food Biochem LBqA, Belo Horizonte, MG - Brazil

^[5] Univ Fed Minas Gerais, Coll Pharm, Qual Control Lab LCC Labs, Belo Horizonte, MG - Brazil

^[6] Brazilian Agr Res Corp Embrapa Cerrados, Lab Food Sci, Planaltina, DF - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 147, SEP 2021.
• Citações Web of Science: 2

Resumo

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 HPLCDAD 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 beta-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. (AU)

• Processo FAPESP: 20/06467-1 - Efeito do consumo de compostos bioativos de frutas no metabolismo humano: abordagem metabolômica e proteômica integrada
• Beneficiário: Eric de Castro Tobaruela
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs