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Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit ( Passiflora ) cultivars
Author(s) -
Devi Ramaiya Shiamala,
Bujang Japar Sidik,
Zakaria Muta Harah,
King Wong Sing,
Shaffiq Sahrir Muhd Arif
Publication year - 2012
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.5876
Subject(s) - passiflora , ascorbic acid , gallic acid , chemistry , cultivar , fructose , sugar , sucrose , food science , trolox , free sugar , polyphenol , botany , dpph , horticulture , antioxidant , biology , biochemistry
Background The levels of sugars, ascorbic acid, total phenolic content ( TPC ) and total antioxidant activity ( TAA ) were determined in fruit juices from seven passion fruit ( Passiflora spp.) cultivars: P. edulis cultivars Purple, Frederick, Yellow, Pink, P. edulis f. flavicarpa , P. maliformis and P. quadrangularis (we also tested this cultivar's mesocarp). Results Purple and Yellow P. edulis had significantly higher total sugar, 142.85 ± 0.17 g kg −1 and 139.69 ± 0.12 g kg −1 , respectively, than other cultivars. Glucose and fructose content were higher in juice from vine‐ripened fruits of Purple, Frederick and Yellow P. edulis , P. quadrangularis and P. maliformis . Sucrose content was significantly higher in juice of non‐vine‐ripened fruits of P. edulis (Pink) and P. edulis f. flavicarpa . Ascorbic acid, TPC and TAA were significantly higher in vine‐ripened Purple and Yellow P. edulis ; ranges were 0.22–0.33 g kg −1 , 342.80–382.00 mg gallic acid equivalent L −1 and 409.13–586.70 µmol Trolox L −1 , respectively. Based on principal component analysis ( PCA ) and cluster analysis, the main variables – °Brix, total sugar, glucose, fructose, ascorbic acid, TPC and TAA – formed the characteristics for the group comprising Purple and Yellow P. edulis . Conclusions Glucose, fructose, sucrose, ascorbic acid, TAA and TPC were quantified in passion fruit juices. Variation of the above variables in juices of Passiflora depends on the cultivar and ripeness.