Yellow Passion Fruit Juice Research Articles

The Effect of Yellow Passion Fruit Peel Juice (Passifloraedulis f. flavicarpa deg.) on HDL and LDL Levels in Type 2 Diabetes Mellitus Patients in the Working Area of Teppo Health Centre Pinrang Regency

The aim of this study to observe effect of passion fruit juice could change lipid profile (high density lipoprotein (HDL) and low density lipoprotein (LDL)) in diabetes mellitus patient. The study was conducted using quasi experiment with non-randomized pre and post study with control group. The sample was selected using purposive sampling method consisting of 40 participants and is divided to 2 groups included treatment and control group. The treatment group was given yellow passion fruit peel juice 250 ml/day with passion fruit juice recipe for 15 days and control group was only given passion fruit juice recipe. HDL and LDL levels were measured during pre and post study. HDL level in intervention group was increased about 6.85mg/dL and in contrast, HDL level in control group was decreased of 8.50 mg/dL. There was no difference between treatment and control group. In treatment group, LDL level decreased in mean of 6.15 mg/dL and control group had increased with average of 2.8 mg/dL. The campaign on food consumption especially highlights the important for diverse and high fiber food in their daily dietary. The frequency of profile checks on diabetes patient to avoid greater risk of death from cardiovascular diseases (CVD) known as dyslipidemia. Further action will be taken with larger number of samples with longer duration of yellow passion fruit juice consumption.

Volatile profile of yellow passion fruit juice by static headspace and solid phase microextraction techniques

The profile of volatile compounds of yellow passion fruit juice was analyzed by solid phase microextraction headspace (HS-SPME) and optimized static headspace (S-HS) extraction techniques. Time, temperature, NaCl concentration and sample volume headspace equilibrium parameters was adjusted to the S-HS technique. The gaseous phase in the headspace of samples was collected and injected into a gas chromatograph coupled to a mass spectrometer. In the HS-SPME technique was identified 44 volatile compounds from the yellow passion fruit juice, but with S-HS only 30 compounds were identified. Volatile esters were majority in both techniques, being identified ethyl butanoate, ethyl hexanoate, (3z)-3-hexenyl acetate, hexyl acetate, hexyl butanoate and hexyl hexanoate. Aldehydes and ketones were not identified in S-HS, but were in HS-SPME. β-Pinene, p-cymene, limonene, (Z)-β-ocimene, (E)-β-ocimene, γ-terpinene, α-terpinolene and (E) -4,8-dimethyl-1, 3,7 - nonatriene terpenes were identified in both techniques. This study showed that the S-HS optimized extraction technique was effective to recovery high concentrations of the major volatile characteristics compounds in the passion fruit, such as ethyl butanoate and ethyl hexanoate, which can be advantageous due to the simplicity of the method.

VARIASI KADAR SUKROSA SEBAGAI BAHAN PEMANIS DALAM FORMULASI NUTRASEUTIKAL SEDIAAN GUMMY CANDIES SARI BUAH MARKISA KUNING (Passiflora edulis var. flavicarpa)

Passion fruit (Passiflora edulis) is one kind of plant that is commonly grown by our society. In the yellow passion fruit (Passiflora edulis var. Flavicarpa) contained vitamin C and vitamin A which is very high. The usage of passion fruit juice as nutraceuticals products that are rich in vitamins C and A is still relatively rare. Demands of people who want to get an interesting kind of preparation and easy to use push of this study which aims to produce gummy candies. Gummy candies preparations were made using a base of corn syrup, a sweetener mannitol with sucrose content variation of 4.49%, 8.98%, 13.47%, 17.96% and 22.45%. Manufacture of yellow passion fruit juice using freeze drying method is performed on the resulting fruit juice. Organoleptic test was conducted after the yellow passion fruit juice formed. Testing the physical properties of the preparations which have become gummy candies include organoleptic testing, weights uniformity test and the level of preference test (hedonict test) by the respondents to the color, taste, smell and shape, then the results were compared with the requirements in the literature and the results of statistical analysis using one way anova. Formula 3 that was containing sucrose 13.47% is the best formula compared with other formula, a coefficient of variation for weight uniformity test was 2.91%. While for organoleptic test and hedonict test for the color, flavor, smell and shape of the formula 4 by respondents indicated that the sucrose content of 17.96% has the best look and feel to become the most preferred formula by respondents.

VARIASI KADAR SUKROSA SEBAGAI BAHAN PEMANIS DALAM FORMULASI NUTRASEUTIKAL SEDIAAN GUMMY CANDIES SARI BUAH MARKISA KUNING (Passiflora edulis var. flavicarpa)

Passion fruit (Passiflora edulis) is one kind of plant that is commonly grown by our society. In the yellow passion fruit (Passiflora edulis var. Flavicarpa) contained vitamin C and vitamin A which is very high. The usage of passion fruit juice as nutraceuticals products that are rich in vitamins C and A is still relatively rare. Demands of people who want to get an interesting kind of preparation and easy to use push of this study which aims to produce gummy candies. Gummy candies preparations were made using a base of corn syrup, a sweetener mannitol with sucrose content variation of 4.49%, 8.98%, 13.47%, 17.96% and 22.45%. Manufacture of yellow passion fruit juice using freeze drying method is performed on the resulting fruit juice. Organoleptic test was conducted after the yellow passion fruit juice formed. Testing the physical properties of the preparations which have become gummy candies include organoleptic testing, weights uniformity test and the level of preference test (hedonict test) by the respondents to the color, taste, smell and shape, then the results were compared with the requirements in the literature and the results of statistical analysis using one way anova. Formula 3 that was containing sucrose 13.47% is the best formula compared with other formula, a coefficient of variation for weight uniformity test was 2.91%. While for organoleptic test and hedonict test for the color, flavor, smell and shape of the formula 4 by respondents indicated that the sucrose content of 17.96% has the best look and feel to become the most preferred formula by respondents.

Quality of yellow passion fruit juice with cultivation using different organic sources and saline water

ABSTRACT The experiment was conducted in field in the municipaly Remigio, state of the Paraiba, Brazil, to evaluate the effects of the use of saline water for irrigation, bovine biofertilizer and mulch on the chemical characteristics of the fruits of yellow passion fruit. The experimental design was completely randomized in a factorial 2 x 2 x 2, three replications and three plants per experimental unit. Study material consisted of irrigation with water is not saline (0.50 dS m –1 ) and saline (4.50 dS m –1 ), with and without application of bovine biofertilizer, with and without mulch. The use of bovine biofertilizer reduced the negative action of the salts, increasing the pH, soluble solids and vitamin C in fruits of yellow passion fruit. The veal and mulching biofertilizer did not affect the titratable acidity values in passion fruit with an increased salt content of water. The content of vitamin C in fruits did not change with the use of mulch and biofertilizer veal. The ratio soluble solids / acidity of the passion fruit was reduced with the use of organic inputs and soil cover by applying saline water for irrigation of plants. The increasing salinity of irrigation water increased the electrical conductivity of the juice, regardless of the application of fertilizer and use of mulch.

Physicochemical and Sensory Analyses of Purple and Yellow Passion Fruit

Brazil it's the second country with higher diversity of PASSIFLORACEAE. The genus Passiflora L. is the richest one with over 500 species mainly distributed in tropical America. The most consumed, studied, cultivated and commercialized is P. edulis, which is commonly found in two forms, the purple and the yellow passion fruits. The passion fruit is one of the world most popular tropical fruit and the juice is the principal product made from it. Due to the high importance of the consumers opinion for any horticultural product, we perform an experiment with regular passion fruit consumers to evaluate the acceptances and preference of juice made from purple and yellow passion fruits cultivars. Also, we analyzed and compared the physico- chemical features of fruits from both cultivars. The data obtained during the experiments was statistically analyses with ANOVA and Tukeys Tests. The result showed significant differences between cultivars in 8 of 12 physicochemical features compared. The purple passion fruit was well accepted by consumers'. Scent and flavor of the yellow and purple passion fruit juices obtained the same qualification in sensory tests and only the color of the yellow passion fruit juice was preferred over the purple one.

Atividade antioxidante, composição química e conservação do maracujá-amarelo embalado com filme PVC

O objetivo deste trabalho foi avaliar as características químicas e a conservação do maracujá-amarelo embalado com filme de PVC durante o armazenamento refrigerado a 5 ºC. Atividade antioxidante (DPPH e TEAC), compostos fenólicos totais, β-caroteno e ácido ascórbico do suco do fruto foram os parâmetros químicos avaliados. As estimativas de perda de massa, enrugamento, cor e sintomas de patógenos foram utilizadas no estudo de conservação. As avaliações foram realizadas em intervalos de 10 dias, durante 40 dias. De acordo com os resultados, o teor de fenólicos totais aumentou durante o armazenamento, com variações entre 20,10 e 21,29 mg EAG 100 mL-1. O conteúdo de ácido ascórbico aumentou até o 20º dia de armazenamento (33,58 mg 100 mL-1), mas seguiu com decréscimos até o 40º dia (21,67 mg 100 mL-1). Independentemente do uso de PVC, o conteúdo de β-caroteno não variou durante o armazenamento. As atividades antioxidantes DPPH e TEAC do suco diminuíram durante o armazenamento. Não foram encontradas correlações positivas entre as atividades DPPH e TEAC e o teor de fenólicos totais, sugerindo que este último não contribui para a atividade antioxidante do suco do maracujá. O uso da embalagem de PVC não influenciou positivamente a atividade antioxidante e os teores de fenólicos totais e ácido ascórbico do suco do maracujá-amarelo durante seu armazenamento. A embalagem de PVC não inibiu sintomas de desenvolvimento de patógenos por até 30 dias de armazenamento, a 5 ºC, mas reduziu a perda de massa fresca e o enrugamento do fruto, proporcionando condições ótimas de comercialização por até 20 dias.

Composição, atividade antioxidante e qualidade do maracujáamarelo durante armazenamento

In this work, the contents of phenolic compounds, B-carotene, ascorbic acid and antioxidant activity (DPPH and TEAC methods) were determined in the yellow passion fruit juice during storage at 5 and 24 ° C, at intervals of 10 days. The fruit quality during storage was determined, and the parameters weight loss, wrinkles, skin color and pathogenic degradation index were used. Samples of fruit at maturity stage with the skin color predominantly green were used for the tests. The results showed that total phenolic compounds, B-carotene and antioxidant activity of the yellow passion fruit juice were not affected by storage temperature and the content of total phenolic compounds of the juice increased with storage time. It as demonstrated that the effects of high temperature during storage is much more evident and impacting the appearance of the fruit, which in the nutritional quality of the juice. The antioxidant activity of juice, expressed in kidnapping DPPH decreased during storage. Based on the microbiological quality, the shelf life of yellow passion fruit was extended to 20 days in refrigerated storage.

Leukocyte and Thrombocyte Increasing Activity and Nutritional Value of Formulated Suspension from Yellow Passion Fruit (Passiflora edulis f. flavicarpa, Passifloraceae) Juice

Using Swiss mice and male rabbits as test animals, the researcher studied the leukocyte and the thrombocyte increasing activity of the fresh Yellow Passion Fruit juice. This study was conducted by using two parameters: increase in the leukocyte count and increase in the thrombocyte count. The Acute Oral Toxicity Level of the Yellow Passion Fruit Juice was considered non-toxic as it is labeled Category 5 according to Organization for Economic Cooperation and Development (OECD) Globally Harmonized Classification of Toxicants. The Approximate Effective Dose (AED) of the fruit juice on increasing the leukocytes and thrombocytes ranged from 3.98 to 15.84 mg/kg while the effective dose, ED50 of the population of the male rabbits of the Yellow Passion Fruit juice leukocyte increasing activity was at 11.29 mg/kg body weight and the ED50 in thrombocyte increasing activity was at 11.93 mg/kg body weight. The t-test analysis revealed a significant difference before and after treatment of Yellow Passion Fruit juice suspension on leukocytes while there was no significant difference before and after treatment of Yellow Passion Fruit juice suspension on thrombocytes of male rabbits. It can be inferred that the formulated Passion Fruit juice suspension only possesses an increasing activity on leukocyte count.

Preface

<p class="Pa2">This journal is now to be known as UIC Research Journal International Edition. Nothing is really changed except that the Editorial Board has tapped some international reviewers to help evaluate and determine the scholarly merits of the papers submitted for publications. Thus, aside from the Filipino scholar reviewers who edit the manuscripts, six foreign-based experts also appraised the papers. Since the articles have already been critiqued by Filipino scholars at the specific areas of expertise, what the international reviewers actually did was to judge mainly the over-all quality of the journal article. For this issue, the following criteria were observed by the international referees: Technical Soundness - 30 percent, for the presentation, organization, and over-all appearance of the research article as a piece of technical write up; Readability for International Setting - 30 percent, for the acceptability of the research articles to non-Filipino readers, in terms of language, practices, level of technology and methods, laws, and culture in general; and Scholarship Quality – 40 percent, for the substance, writing style, editing, and relevance and timeliness of the research article. We would like to thank all the international reviewers who took time in helping us evaluate the papers included in this particular issue. Your generosity is priceless! A million thanks!</p> <p class="Pa2">This journal presents the articles of faculty researchers not only from UIC but also of other universities and colleges in Davao City, Philippines. As usual, the entries are classified according to fields of study. Thus, for Section One - Engineering, Mathematics and Technology, four studies are showcased. These reports are authored by Raymundo S. Moso & Neil C. Capricho, Eric John G. Emberda & Lovie Mae N. Dalagan, S. Ma. Lorelyn D. Santos, and Renan P. Limjuco & Ma. Teresa M. Gravino. Their studies revolve around issues pertaining to instructional and auxiliary technologies that emanate from their areas of specialization. The Section Two – Health, tackles topics about health delivery system and food safety. These issues are discussed in the following: Knowledge, Skills and Attitude on Insulin Administration of Nurses in Davao City by Domingo T. So Jr. (Davao Doctors College), Rancidity of Used Cooking Oil and Heavy Metal Analyses on and Selected Street-Vended Foods by Annabelle A. Callano, and Leukocyte and Thrombocyte Increasing Activity and Nutritional Value of Formulated Suspension from Yellow Passion Fruit (<em>Passiflora edulis f. flavicarpa</em>, Passifloraceae) Juice by Florie C. Casalan. The Section Three - Education and Administration, deals on interesting topics coming from the following writers, namely, Ariel E. San Jose (University of Mindanao), Rhodora S. Ranalan, Felix C. Chavez Jr., Gloria P. Gempes and Ronel V. Sudaria (University of Mindanao), Joseph Elmer G. Noval (AMA Computer College-Davao), and Cesar A. Adegue IV. Diverse issues were investigated adding relevant bulk of knowledge in the mainstream of research activities and involvement. The Section Four – Pharmacy/Chemistry, presents studies that deals on phytochemical screening and determination of antibacterial activity of plants for medicinal uses and applications. The researchers for these studies are Judee N. Nogodula, Kathleen G. Bersabal, and Ma. Eva C. San Juan.</p> <p class="Pa3">Dr. Renan P. Limjuco</p> <p class="Pa3">Editor in Chief</p> <p class="Pa3">UIC Research Journal</p>

Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastes

This work was aimed at studying the influence of PFJ and/or sodium disulphite on Yacon pulp colour, and evaluating the sensory attributes of Yacon non-sugar pastes. A colour kinetic evaluation of browning in 11 treatments containing Yacon tubers, yellow passion fruit juice (PFJ) and/or sodium disulphite, over the course of 240 minutes was studied to inactivate the PPOs activity. The evaluation of the colour alterations of Yacon tuber by the addition of variable amounts of PFJ and sodium disulphite enabled identification of efficient treatments for the inhibition of browning: T7 (300 g kg -1 PFJ), T8 (400 g kg -1 PFJ), and T10 (150 g kg -1 PFJ + 0.25 g kg -1 sodium disulphite). These treatments presented high colour intensity (C*) and an insignificant (P <0.05) total colour degradation (ΔE). The products elaborated by the cooking of these ingredients were submitted to the acceptability test and data showed that T7 garnered an acceptance index of 78%.

Qualidade do suco de maracujá-amarelo em diferentes épocas de colheita

A produção de maracujá-amarelo é sazonal e ocorre nas safras de inverno e de verão. O objetivo do trabalho foi avaliar a influência de duas diferentes épocas de colheita sobre a qualidade do suco dos frutos de maracujá-amarelo, em sete estádios de maturação. Os experimentos foram constituídos de 2 épocas de colheita (EP 1 e EP 2) e 7 estádios de maturação, com 10 repetições. Os resultados foram avaliados pelo teste de Tukey a 5% de probabilidade. Na EP 1, marcada por temperaturas mais amenas e menor precipitação total, os frutos apresentaram maior acidez titulável (AT), maior conteúdo de Sólidos Solúveis Totais (SST), maior conteúdo de MS e razão SST/AT, e menor pH até o estádio de amadurecimento com 65% de cor amarela, quando comparados com a EP 2. A partir deste estádio não foi encontrada diferença significativa no conteúdo de SST entre as épocas de colheita, porém o suco dos frutos totalmente maduros apresentou menores conteúdos de matéria seca e da razão SST/AT na EP 1, além de uma acidez mais elevada. Concluiu-se que os maracujás-amarelos podem ser colhidos com 65% de cor amarela da casca na época EP 1, pois não apresentam alterações químicas posteriores, mas na época EP 2 os frutos apresentaram um incremento da razão SST/AT até o estádio maduro.

Effects of high hydrostatic pressure (HHP) on sensory characteristics of yellow passion fruit juice

Abstract The aim of this study was to investigate the effects of high hydrostatic pressure on the sensory properties of passion fruit juice by quantitative descriptive analysis (QDA). The growing demand in Brazil for processed fruit pulp arouses juice industry interest to search for novel technologies with competitive advantages. High hydrostatic pressure (HHP) is an innovative technology which minimizes loss of sensory and nutritional quality, as compared to pasteurization, matching consumer demands for fresh-like foods. QDA and principal components analysis (PCA) results revealed high similarity among juice sensory attributes from in natura and pressurized samples both differing from commercial ones. Results suggest that HHP may be successfully used to preserve yellow passion fruit pulp, yielding a ready to drink juice with improved sensory quality, as compared to commercial juices available in the Brazilian market and evaluated in this study. Industrial relevance The findings achieved in the study have important implication to the industry, because they demonstrated the positive effect of pressurization on the sensory properties of passion fruit juice. Pressurized juice should meet consumer’s expectation and demand regarding a more natural, and free of cooked and artificial flavor attributes, yielding a product more similar to the freshly made one.

Influência dos estádios de maturação na qualidade do suco do maracujá-amarelo

Neste trabalho, foi avaliada a influência dos estádios de maturação sobre as características químicas do suco de maracujá-amarelo (Passiflora edulis f. flavicarpa Degener), durante o período que antecedeu a mudança de cor da casca até o período de abscisão dos frutos, quando apresentavam coloração da casca totalmente amarelada. Durante o amadurecimento dos frutos, foi observado aumento progressivo dos parâmetros de Hunter L e b, sendo que a região inferior do fruto apresentou aumento de luminosidade e do amarelecimento mais rapidamente do que a superior. O conteúdo de Sólidos Solúveis Totais (SST) aumentou progressivamente, desde a condição de frutos imaturos, com 52 Dias Após Antese (DAA), até os 76 DAA, quando apresentaram cerca de 65% de cor amarela, permanecendo constante após este período. As medidas de acidez titulável e de pH indicaram pequeno acúmulo de ácidos orgânicos até os 60 DAA e, posteriormente, durante o amadurecimento dos frutos de maracujazeiro, ocorreu um consumo parcial desses ácidos, confirmados pela redução da acidez titulável e aumento de pH. Observou-se também, neste período, que a relação SST/AT aumentou progressivamente.

Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage

Changes in Hunter L, a and b values, glucose, fructose and sucrose contents, concentration of four volatile compounds (ethyl butirate, ethyl caproate, hexyl butirate and hexyl caproate) and furfural, were studied in yellow passion fruit juice (Passiflora edulis var. flavicarpa) pasteurized at 75ºC/60s, 80ºC/41s or 85ºC/27s, during storage at room temperature (25±5ºC) and refrigeration (5±1ºC) for 120 days. While the sucrose content decreased, the glucose and fructose contents increased significantly over storage time. The Hunter L and b values behaved similarly, with a tendency to decrease over time, inversely to Hunter a value. Volatile compound concentrations also decreased over time, inversely to the furfural content. Pasteurization at 85ºC/27s resulted minimum changes in the studied passion fruit characteristics, while that at 75ºC/60s was the most harmful. Storage under refrigeration tended to keep the best quality characteristics of the juice.

Correlações entre características físico-químicas e sensoriais em suco de maracujá-amarelo (Passiflora edulis var. flavicarpa) durante o armazenamento

Foram estudadas possíveis correlações entre características físicas, químicas e sensoriais em suco de maracujá-amarelo (Passiflora edulis var. flavicarpa) submetido à pasteurização, durante o armazenamento por 120 dias, sob duas temperaturas (25 ± 5ºC e 5 ± 1ºC). As características físicas e químicas relacionadas a cor, parâmetros "L" (luminosidade), "a" (intensidade de vermelho e verde) e "b" (intensidade de amarelo e azul) de Hunter, os açúcares redutores e não-redutores (sacarose, glucose e frutose), os compostos voláteis (butirato de etila, butirato de hexila, caproato de etila e caproato de hexila) e furfural foram correlacionadas com características sensoriais (homogeneidade da cor, cor laranja, aroma característico, aroma floral, aroma doce, sabor característico, sabor estranho, sabor oxidado, sabor cozido, gosto doce e gosto amargo) obtidas por Análise Descritiva Quantitativa. As correlações entre os parâmetros de cor e as características sensoriais de homogeneidade da cor e cor laranja foram baixas. Entretanto, o aumento da cor laranja foi proporcional ao aumento do valor "a" e inversamente proporcional aos valores "L" e "b". Correlações importantes foram observadas entre os compostos voláteis e sabor característico e aroma característico, aroma floral e aroma doce; furfural e sabor oxidado, sabor cozido e sabor estranho. Quanto aos açúcares redutores e não-redutores, enquanto observaram-se correlações significativas entre os teores de sacarose e o aroma doce, aroma floral, sabor característico e gosto doce, correlações significativas e positivas foram observadas entre os açúcares redutores e o sabor estranho e gosto amargo. De acordo com nossas observações, o uso de métodos instrumentais pode ser indicado, como a avaliação do escurecimento por meio de parâmetros colorimétricos de cor, sendo o valor "a" de Hunter, o melhor indicado.

Deacidification of the clarified passion fruit juice ( P. edulis f. flavicarpa)

The high acidity of passion fruit limits its addition in food preparation and gives poor aroma and flavour products. The reduction of the acidity of the fruit juice can avoid this problem. Various methods such as calcium precipitation, ion-exchange resins and electrodialysis (ED) with homopolar and bipolar membranes (BMs) were investigated to deacidify yellow passion fruit juice. The pH of the juice was increased from 2.9 to 4.0. Calcium hydroxide and ED with BM are the most suitable processes in terms of physicochemical and sensorial analyses.