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Molecules 2017, 22(1), 85; doi:10.3390/molecules22010085

Banana Passion Fruit (Passiflora mollissima (Kunth) L.H. Bailey): Microencapsulation, Phytochemical Composition and Antioxidant Capacity

1
Department of Food Science and Biotechnology, Escuela Politécnica National, P.O. Box 17-012759, Quito, Ecuador
2
Department of Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, Orihuela 03312, Alicante, Spain
3
Phytochemistry Laboratory, Department of Food Science and Technology, CEBAS-CSIC, Campus de Espinardo, Espinardo, Murcia E-30100, Spain
4
Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, Sevilla 41012, Spain
*
Author to whom correspondence should be addressed.
Academic Editors: Celestino Santos-Buelga and Arturo San Feliciano
Received: 27 October 2016 / Revised: 23 December 2016 / Accepted: 27 December 2016 / Published: 17 January 2017
(This article belongs to the Special Issue Flavonoids: From Structure to Health Issues)
View Full-Text   |   Download PDF [1791 KB, uploaded 17 January 2017]   |  

Abstract

Passiflora mollissima (Kunth) L.H. Bailey is an exotic fruit native to South America, known as taxo in Ecuador. This paper characterizes its flavonoid and carotenoid composition and antioxidant capacity and evaluates the effect of the spray-drying process on its phytochemical composition and antioxidant capacity. A total of 18 flavonoid compounds, nine proanthocyanidins and nine flavan-3-ol monomers, were identified and quantified. Glycosides of (epi)-afzelechin stood out as the most abundant flavonoid. Three carotenoids were identified, with β-carotene having the highest concentration. The DPPH· and ORAC assay methods indicated a high antioxidant capacity. Furthermore, the bioactive content showed a positive and direct correlation with antioxidant capacity. On the other hand, the spray-drying process produced a stable phytochemical composition and antioxidant activity of taxo. These results demonstrate the potential applicability of microencapsulated taxo as a functional ingredient in the food industry. View Full-Text
Keywords: banana passion fruit; Passiflora mollissima; microencapsulation; flavonoid; carotenoid; antioxidant capacity; proanthocyanidin banana passion fruit; Passiflora mollissima; microencapsulation; flavonoid; carotenoid; antioxidant capacity; proanthocyanidin
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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García-Ruiz, A.; Girones-Vilaplana, A.; León, P.; Moreno, D.A.; Stinco, C.M.; Meléndez-Martínez, A.J.; Ruales, J. Banana Passion Fruit (Passiflora mollissima (Kunth) L.H. Bailey): Microencapsulation, Phytochemical Composition and Antioxidant Capacity. Molecules 2017, 22, 85.

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