Revaluation of Granadilla (Passiflora ligularis): Analysis of Phenolic Compounds and Their Antioxidant Activity.

IF 3.3 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science Pub Date : 2026-08-10 eCollection Date: 2026-01-01 DOI:10.1155/ijfo/7032985

Fabiola N Cuyo-Jallasi, Harry R Yucra-Condori, Miriam D Hubinger, Julio C Rodríguez-Díaz

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Abstract

This study is aimed at evaluating the effect of solvents such as ethanol and methanol on the extraction of phenolic compounds with antioxidant capacity from granadilla (Passiflora ligularis). Extraction was assisted with ultrasound (40 kHz, 30°C). The sample-to-solvent ratio was 1:14, and extraction was performed separately for seeds and peels. The proximate composition of peel and pulp stood out for their high carbohydrate content (52.12 and 90.99 g/100 g d.m., respectively), whereas the seeds showed values of fiber, protein, and fat of 29.48, 26.33, and 23.77 g/100 g d.m., respectively. Methanol was the most effective solvent for the extraction of phenolic compounds, and seeds were the highest source of these compounds, reaching a value of 36.26 mg GAE/g extract. The in vitro antioxidant capacity had similar behavior, with values of 7816.9 μmol Fe (II)/g d.m. extract for the FRAP assay and 1161.507 mmol TE/100 g extract for ABTS assay. The HPLC-MS analysis identified some phenolic compounds present in the peel extracts such as epigallocatechin gallate, quercetin and resveratrol and additionally to them, rutin for the seed extracts.

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重估西番莲（Passiflora ligularis）：酚类化合物及其抗氧化活性分析。

本研究旨在评价乙醇和甲醇等溶剂对西番莲中酚类抗氧化物质的提取效果。超声辅助提取（40 kHz, 30°C）。样品与溶剂比为1:14，种子和果皮分别提取。果皮和果肉的碳水化合物含量较高（分别为52.12和90.99 g/100 g d.m），而种子的纤维、蛋白质和脂肪含量分别为29.48、26.33和23.77 g/100 g d.m。甲醇是提取酚类化合物最有效的溶剂，种子是这些化合物的最高来源，达到36.26 mg GAE/g提取物。体外抗氧化能力相似，FRAP法为7816.9 μmol Fe (II)/g d.m.， ABTS法为1161.507 mmol TE/100 g。HPLC-MS分析鉴定出果皮提取物中存在一些酚类化合物，如表没食子儿茶素没食子酸酯、槲皮素和白藜芦醇，此外，种子提取物中还含有芦丁。

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来源期刊

International Journal of Food Science Agricultural and Biological Sciences-Food Science

CiteScore

6.20

自引率

2.50%

发文量

105

审稿时长

11 weeks

期刊介绍： International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research. The journal aims to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector, and relevant governmental and non-governmental agencies.