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J Food Sci. 2015 Dec;80(12):C2647-54. doi: 10.1111/1750-3841.13102. Epub 2015 Oct 29.

Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils.

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Dept. of Food Science and Experimental Nutrition, Univ. of São Paulo, Av. Professor Lineu Prestes, 580, Bloco 14, 05508-900, São Paulo, São Paulo, Brazil.
Embrapa Cerrados, BR- 020, 73310-970, Planaltina, Distrito Federal, Brazil.


The seed oils of different varieties of 4 Passiflora species cultivated in Brazil were analyzed and compared regarding their physicochemical parameters, fatty acid composition and the presence of minor components, such as phytosterols, tocopherols, total carotenoids, and phenolic compounds. The antioxidant capacities of the oil extracts were determined using the 2,2'azinobis [3-ethylbenzothiazoline-6-sulfonic acid] and oxygen radical absorbance capacity methods. The results revealed that all studied Passiflora seed oils possessed similar physicochemical characteristics, except for color, and predominantly contained polyunsaturated fatty acids with a high percentage of linolenic acid (68.75% to 71.54%). Other than the total phytosterol content, the extracted oil from Passiflora setacea BRS Pérola do Cerrado seeds had higher quantities (% times higher than the average of all samples), of carotenoids (44%), phenolic compounds (282%) and vitamin E (215%, 56%, 398%, and 100% for the α-tocopherol, β-tocopherol, γ-tocopherol, and δ-tocopherol isomers, respectively). The methanolic extracts from Passiflora setacea BRS Pérola do Cerrado seed oil also showed higher antioxidant activity, which was positively correlated with the total phenolic, δ-tocopherol, and vitamin E contents. For the first time, these results indicate that Passiflora species have strong potential regarding the use of their seeds for oil extraction. Due to their interesting composition, the seed oils may be used as a raw material in manufacturing industries in addition to other widely used vegetable oils.


Passiflora; antioxidant capacity; passion fruit; seed oils; vegetable oils

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