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J Sci Food Agric. 2013 Mar 30;93(5):1198-205. doi: 10.1002/jsfa.5876. Epub 2012 Oct 2.

Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars.

Author information

1
Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, 97008, Bintulu, Sarawak. shiamala_32@yahoo.com

Abstract

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.

PMID:
23027609
DOI:
10.1002/jsfa.5876
[Indexed for MEDLINE]

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