Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars
Background: The levels of sugars, ascorbic acid, total phenolic content (TPC) and total antioxidant activity (TAA) were determined in fruit juices from seven passion fruit (Passiflora spp.) cultivars: P. edulis cultivars Purple, Frederick, Yellow, Pink, P. edulis f. flavicarpa, P. maliformis and P....
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Society of Chemical Industry
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/29307/1/Sugars%2C%20ascorbic%20acid%2C%20total%20phenolic%20content%20and%20total%20antioxidant%20activity%20in%20passion%20fruit%20%28Passiflora%29%20cultivars.pdf http://psasir.upm.edu.my/id/eprint/29307/ http://onlinelibrary.wiley.com/doi/10.1002/jsfa.5876/abstract |
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| Summary: | Background: The levels of sugars, ascorbic acid, total phenolic content (TPC) and total antioxidant activity (TAA) were determined in fruit juices from seven passion fruit (Passiflora spp.) cultivars: P. edulis cultivars Purple, Frederick, Yellow, Pink, P. edulis f. flavicarpa, P. maliformis and P. quadrangularis (we also tested this cultivar's mesocarp). Results: Purple and Yellow P. edulis had significantly higher total sugar, 142.85 ± 0.17 g kg−1 and 139.69 ± 0.12 g kg−1, respectively, than other cultivars. Glucose and fructose content were higher in juice from vine-ripened fruits of Purple, Frederick and Yellow P. edulis, P. quadrangularis and P. maliformis. Sucrose content was significantly higher in juice of non-vine-ripened fruits of P. edulis (Pink) and P. edulis f. flavicarpa. Ascorbic acid, TPC and TAA were significantly higher in vine-ripened Purple and Yellow P. edulis; ranges were 0.22–0.33 g kg−1, 342.80–382.00 mg gallic acid equivalent L−1 and 409.13–586.70 µmol Trolox L−1, respectively. Based on principal component analysis (PCA) and cluster analysis, the main variables – °Brix, total sugar, glucose, fructose, ascorbic acid, TPC and TAA – formed the characteristics for the group comprising Purple and Yellow P. edulis. Conclusions: Glucose, fructose, sucrose, ascorbic acid, TAA and TPC were quantified in passion fruit juices. Variation of the above variables in juices of Passiflora depends on the cultivar and ripeness. |
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