Phenolic compounds profile and antioxidant activity of purple passion fruit's pulp, peel and seed at different maturation stages

Abstract

The purple passion fruit (Passiflora edulis Sims) is a fruit that has an intense and wrinkled purple peel when ripe. In the food industry, the passion fruit pulp is used in the production of juices and nectars, while the peel and seeds are considered waste, although they have great biotechnological potential due to their chemical composition, with emphasis on bioactive compounds. In this study, the profile of 13 phenolics, two alkaloids, the total phenolic content and the antioxidant activity, evaluated by different methods, of the pulp, peel and seed of purple passion fruit at three maturation stages, were evaluated. Fifteen metabolites in the phenolic and alkaloid profile were identified in the different fractions of the fruit, and by their variation, processes of synthesis and degradation along ripening were suggested. As for the content of phenolic compounds and antioxidant activity, the seed stood out compared to the peel and pulp. The results obtained suggest the health benefits of consuming the fruit pulp, and the potential for using the peel and seed as by-products that are also beneficial to health and as candidates for biotechnological use in industries and research centers.