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

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dc.creatorJosé Thiago do Carmo Santos
dc.creatorFabiane Cristina Petry
dc.creatorEric de Castro Tobaruela
dc.creatorAdriana Zerlotti Mercadante
dc.creatorMaria Beatriz de Abreu Glória
dc.creatorAna Maria Costa
dc.creatorFranco Maria Lajolo
dc.creatorNeuza Mariko Aymoto Hassimotto
dc.date.accessioned2025-01-23T18:34:49Z
dc.date.accessioned2025-09-08T23:59:44Z
dc.date.available2025-01-23T18:34:49Z
dc.date.issued2021-09
dc.identifier.doi10.1016/j.foodres.2021.110521
dc.identifier.issn09639969
dc.identifier.urihttps://hdl.handle.net/1843/79431
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Research International
dc.rightsAcesso Restrito
dc.subjectCiência e Tecnologia de Alimentos
dc.subjectMaracujá
dc.subjectFibra alimentar
dc.subject.otherAminas bioativas
dc.subject.otherCompostos bioativos
dc.subject.otherPassifloras
dc.subject.otherAnálise cromatográfica
dc.titleBrazilian native passion fruit (Passiflora tenuifila Killip) is a rich source of proanthocyanidins, carotenoids, and dietary fiber
dc.typeArtigo de periódico
local.citation.epage11
local.citation.spage1
local.citation.volume147
local.description.resumoPassiflora 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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0963996921004208

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