Main Functional Components and Antioxidant Activity of Yellow Passion Fruit (Passiflora edulis F. flavicarpa) from Different Origins
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Abstract:
To understand the biochemical profile of yellow passion fruit (Passiflora edulis F. flavicarpa) from different origins, and provide reference for the development of industrial application of passion fruit health products. Yellow passion fruits from five cultivation areas in Guizhou, China, were selected for analysis of their main active components and antioxidant activities of their juice. Results showed that the contents of Vitamin C (Vc), total flavonoids, total polyphenols, total polysaccharides, and total anthocyanins ranged from 74.85 to 192.79 mg VcE/100 g, 16.06 to 51.85 mg RE/100 g, 61.32 to 86.92 mg GAE/100 g, 68.69 to144.80 mg GE/g, and 0.12 to 1.23 mg CyGE/100 g, respectively. The DPPH•, ABTS+•, and hydroxyl free radical scavenging rates ranged from 89.01% to 97.03%, 89.14% to 95.59%, and 96.30% to 99.31%, respectively. The contents of active components in passion fruit juice from different origins, vary significantly, due to effects of regional climate, average temperature, annual rainfall, and annual sunshine. The contents of Vc and total polysaccharides, and the antioxidant activities of passion fruit juice from all origins were high, and the scavenging effects on DPPH• and hydroxyl radicalswere similar. Correlation analysis indicates that Vc, anthocyanins, flavonoids, and polyphenols in the juice can strengthen scavenging capacity against DPPH• and hydroxyl radicals, while polysaccharides are able to enhance scavenging of ABTS+ radicals. In conclusion, compared to passion fruits produced in southern Guizhou, those grown in southeast Guizhou, have higher contents of active components and stronger antioxidant activities, and hence may be recommended as good material for developing functional foods and health products.
