Abstract
The wild passion fruit species Passiflora setacea, Passiflora alata, and Passiflora tenuifila are native to the Brazilian biomass. The seed waste generated from the extraction of passion fruit juice contains functional polyunsaturated fatty acids and phenolic compounds. The aims of this study were to obtain lipids and natural antioxidants from passion fruit seeds. Passion seed oils were extracted using a lab-scale continuous press and their oxidative stability was evaluated using the Rancimat® method. Higher antioxidant extract capacity was observed when using an ethanol-water solution (70:30) at 45 ºC. In these cases, the total phenolic contents expressed as gallic acid equivalents from P. setacea, P. alata, and P. tenuifila cakes were approximately 1800, 600 and 900 mg·100g−1 of extract. Induction periods increased up to two-fold when adding these extracts to their respective seed oil. Therefore, passion fruit seed extract can contribute to increasing the oxidative stability of polyunsaturated oils.
Highlights
The results were expressed as μmol Trolox·g−1 of extract Total Phenolic (TP) Content: The total phenolic (TC) content of the pressed cake extract was determined by the spectrophotometric method proposed by Singleton and Rossi (1965), using the Folin-Ciocalteu reagent
The extracts obtained from the passion fruit seeds P. alata, P. setacea and P. tenuifila in 70:30 ethanolwater solutions were selected to increase the oxidative stability of their respective oils
According to Vasco et al, (2008) the ethanolic extracts obtained in the present study from pressed P. alata and P. tenuifila cakes can be treated as medium phenolic contents, while the extracts obtained at 50:50 and 70:30 ethanol:water ratios from pressed P. setacea cake are treated as high phenolic contents
Summary
The passion fruit species (Passiflora alata BRS Doce Mel, Passiflora setacea BRS Peróla do Cerrado and Passiflora tenuifila) were cultivated in the experimental Embrapa Cerrados fields, located at Planaltina-DF/Brazil. The fruit was harvested when the skin color of the fruit reached about 20% yellow (between 40 and 60 days after inflorescence). The assays were carried out using homogenized seed lots between January and May, 2016. All the Passiflora seeds were stored at −20 °C until use. The seeds were washed under tap water to remove the pulp and mucilage residues adhered to the seeds, followed by autoclaving at 120 °C for 20 minutes in order to reduce microbial loads
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