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Nutritional, mineral and organic acid composition of passion fruit (Passiflora species)

2018; Rynnye Lyan Resources; Volume: 3; Issue: 3 Linguagem: Inglês

10.26656/fr.2017.3(3).233

2550-2166

Shiamala Devi Ramaiya, J.B. Bujang, Muta Harah Zakaria, Noorasmah Saupi,

Seed and Plant Biochemistry

This study focused on proximate composition, mineral content and organic acid properties of fruit juices from four Passiflora species; Passiflora edulis (Purple), Passiflora edulis (Frederick), Passiflora maliformis, and Passiflora quadrangularis and the mesocarp of Passiflora quadrangularis.The moisture content varied between 84.37±0.63% in P. edulis (Frederick) to 86.63±0.33% in mesocarp of P. quadrangularis.The ash content of mesocarp of P. quadrangularis was significantly lower (0.51±0.02%) than its juice (1.37±0.14%).Among the Passiflora species, P. edulis (Purple) and P. edulis (Frederick) possessed higher protein, 2.81±0.19%and 2.40±0.11%,respectively.The fiber content in P. quadrangularis mesocarp was significantly higher (8.49±0.40%)than other juices.Passiflora fruits have fat content 80% phosphorus and provides an adequate level of micronutrients especially Ferum content which is 90% of daily recommended allowance of minerals.The major organic acid in Passiflora fruit juice was citric acid and ranged 1137.00±0.13mg 100 g -1 in P. quadrangularis to 1487.30±0.28mg 100 g -1 in P. edulis (Purple).Malic acid was second abundant organic acid with 156.00±0.07mg 100 g -1 in P. edulis (Frederick) to 502.30±0.07mg 100 g -1 in P. quadrangularis.Apart from the common species of Passiflora edulis, other lesser known Passiflora species are also gaining visibility in drinks, food and health promoter.