Antioxidant potential and physicochemical characterization of yellow, purple and orange passion fruit.

Abstract

This study evaluated yellow, purple and orange passion fruit in pulp, peel, and seed for physicochemical characteristics, proximate composition, minerals, antioxidant capacity (DPPH and ABTS), phenolic compounds, carotenoids, flavonoids and anthocyanins. Yellow passion fruit presented higher concentrations of pectin (37.37g/100g) in peels; high cryptoxanthin, α-carotene, β-carotene, provitamin A, quercetin, and kaempferol in pulps and higher values of ash and total dietary fiber in seeds. The purple fruit was highlighted by a great value of anthocyanins (103.68mg/100g) in peels and seeds and the orange fruit reported higher levels of ash, carotenoids (mainly β-carotene with 21,274μg/100g), kaempferol in peels, higher contents of total soluble solids, lycopene (4405μg/100g), lutein, zeaxanthin, total carotenoids in pulps and phenolics in general. This research revealed that the pulp of passion fruit and his residues have a significant content of bioactive compounds, differing in type according the species analyzed.