Abstract
The study of the chemical composition of essential oils of shells and seeds of Passiflora edulis f. flavicarpa is discussed. The essential oils were obtained by microwave assisted hydrodistillation (MWHD) as extraction method using Clevenger apparatus. The compounds were separated and identified by gas chromatography mass spectrometry (GC-MS). There were no significant differences of essential oil yields between samples. 20 compounds were detected altogether. Ionol was the main compound in shells (13.15%) and seeds (12.10%). Nevertheless, some fatty acid methyl ester, aldehydes, hydrocarbons and other terpenes were found in minor quantities. These results have not been informed previously and allow adding value to this agroindustrial waste.
Highlights
Yellow passion fruit (Passiflora edulis f. flavicarpa) is one of the most economically important crops of Passiflora species due to quality of the fruit (Zeraik et al, 2010)
Microwave assisted hydrodistillation (MAHD) The procedure used for the extraction of essential oils of shells and seeds of Passiflora edulis flavicarpa was fitted from the method described by Rodríguez et al (2012)
This is because the concentration of the samples, dispersion of the yield data obtained and the number of replicates used for each experiment. These results indicate that essential oils of shells have the biggest quantity of volatile compounds
Summary
Yellow passion fruit (Passiflora edulis f. flavicarpa) is one of the most economically important crops of Passiflora species due to quality of the fruit (Zeraik et al, 2010). Flavicarpa) is one of the most economically important crops of Passiflora species due to quality of the fruit (Zeraik et al, 2010) It is cultivated widely in tropical and semitropical regions all over the world and it is mainly used for production of concentrated juice and frozen pulp (Deng et al, 2010). Shells which are rich in fiber have been used to elaborate flour with stabilizing, emulsifying, thickening and gelling power properties similar to commercial hydrocolloid agents use in ice cream and structured fruits (Monteiro et al, 2017) They have been used to extract pectin with a high esterification degree and galacturonic acid content usefull in the food industry (De Oliveira et al, 2015). Differences were evaluated by the one-way analysis of variance (ANOVA), and comparison among means was determined according to Tukey test with 5% significance using InfoStat statistical software, version 2008 (Balzarini et al, 2008)
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