Characterization of the Aromatic Profile in Aqueous Essence and Fruit Juice of Yellow Passion Fruit (Passiflora edulisSims F. Flavicarpa degner) by GC−MS and GC/O

2002 ◽  
Vol 50 (6) ◽  
pp. 1523-1528 ◽  
Author(s):  
Maria J. Jordán ◽  
Kevin L. Goodner ◽  
Philip E. Shaw
Keyword(s):  
Fruit Juice ◽  
Passion Fruit ◽  
Yellow Passion Fruit

scholarly journals Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage

2004 ◽  
Vol 47 (2) ◽  
pp. 233-245 ◽  
Author(s):  
Delcio Sandi ◽  
José Benício Paes Chaves ◽  
Antônio Carlos Gomes de Sousa ◽  
June Ferreira Maia Parreiras ◽  
Marco Túlio Coelho da Silva ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Fruit Juice ◽  
Sugar Content ◽  
Passion Fruit ◽  
Passiflora Edulis ◽  
B Values ◽  
A Value ◽  
Ethyl Caproate ◽  
Over Time ◽  
Yellow Passion Fruit

Changes in Hunter L, a and b values, glucose, fructose and sucrose contents, concentration of four volatile compounds (ethyl butirate, ethyl caproate, hexyl butirate and hexyl caproate) and furfural, were studied in yellow passion fruit juice (Passiflora edulis var. flavicarpa) pasteurized at 75ºC/60s, 80ºC/41s or 85ºC/27s, during storage at room temperature (25±5ºC) and refrigeration (5±1ºC) for 120 days. While the sucrose content decreased, the glucose and fructose contents increased significantly over storage time. The Hunter L and b values behaved similarly, with a tendency to decrease over time, inversely to Hunter a value. Volatile compound concentrations also decreased over time, inversely to the furfural content. Pasteurization at 85ºC/27s resulted minimum changes in the studied passion fruit characteristics, while that at 75ºC/60s was the most harmful. Storage under refrigeration tended to keep the best quality characteristics of the juice.

Development and characterization of microsatellite markers from the yellow passion fruit (Passiflora edulis f. flavicarpa)

2005 ◽  
Vol 5 (2) ◽  
pp. 331-333 ◽  
Author(s):  
E. J. OLIVEIRA ◽  
J. G. PÁDUA ◽  
M. I. ZUCCHI ◽  
L. E. A. CAMARGO ◽  
M. H. P. FUNGARO ◽  
...  
Keyword(s):  
Microsatellite Markers ◽  
Passion Fruit ◽  
Passiflora Edulis ◽  
Yellow Passion Fruit

Leukocyte and Thrombocyte Increasing Activity and Nutritional Value of Formulated Suspension from Yellow Passion Fruit (Passiflora edulis f. flavicarpa, Passifloraceae) Juice

10.17158/225 ◽  
2012 ◽  
Vol 18 (1) ◽  
Author(s):  
Florie C. Casalan
Keyword(s):  
Body Weight ◽  
Effective Dose ◽  
Fruit Juice ◽  
Leukocyte Count ◽  
Passion Fruit ◽  
Oral Toxicity ◽  
Test Analysis ◽  
Significant Difference ◽  
Before And After ◽  
Yellow Passion Fruit

Using Swiss mice and male rabbits as test animals, the researcher studied the leukocyte and the thrombocyte increasing activity of the fresh Yellow Passion Fruit juice. This study was conducted by using two parameters: increase in the leukocyte count and increase in the thrombocyte count. The Acute Oral Toxicity Level of the Yellow Passion Fruit Juice was considered non-toxic as it is labeled Category 5 according to Organization for Economic Cooperation and Development (OECD) Globally Harmonized Classification of Toxicants. The Approximate Effective Dose (AED) of the fruit juice on increasing the leukocytes and thrombocytes ranged from 3.98 to 15.84 mg/kg while the effective dose, ED50 of the population of the male rabbits of the Yellow Passion Fruit juice leukocyte increasing activity was at 11.29 mg/kg body weight and the ED50 in thrombocyte increasing activity was at 11.93 mg/kg body weight. The t-test analysis revealed a significant difference before and after treatment of Yellow Passion Fruit juice suspension on leukocytes while there was no significant difference before and after treatment of Yellow Passion Fruit juice suspension on thrombocytes of male rabbits. It can be inferred that the formulated Passion Fruit juice suspension only possesses an increasing activity on leukocyte count.

scholarly journals Volatile profile of yellow passion fruit juice by static headspace and solid phase microextraction techniques

2015 ◽  
Vol 45 (2) ◽  
pp. 356-363 ◽  
Author(s):  
Gilberto Costa Braga ◽  
Adna Prado ◽  
Jair Sebastião da Silva Pinto ◽  
Severino Matias de Alencar
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Fruit Juice ◽  
Solid Phase ◽  
Sample Volume ◽  
Passion Fruit ◽  
Static Headspace ◽  
Ethyl Hexanoate ◽  
Ethyl Butanoate ◽  
Yellow Passion Fruit

The profile of volatile compounds of yellow passion fruit juice was analyzed by solid phase microextraction headspace (HS-SPME) and optimized static headspace (S-HS) extraction techniques. Time, temperature, NaCl concentration and sample volume headspace equilibrium parameters was adjusted to the S-HS technique. The gaseous phase in the headspace of samples was collected and injected into a gas chromatograph coupled to a mass spectrometer. In the HS-SPME technique was identified 44 volatile compounds from the yellow passion fruit juice, but with S-HS only 30 compounds were identified. Volatile esters were majority in both techniques, being identified ethyl butanoate, ethyl hexanoate, (3z)-3-hexenyl acetate, hexyl acetate, hexyl butanoate and hexyl hexanoate. Aldehydes and ketones were not identified in S-HS, but were in HS-SPME. β-Pinene, p-cymene, limonene, (Z)-β-ocimene, (E)-β-ocimene, γ-terpinene, α-terpinolene and (E) -4,8-dimethyl-1, 3,7 - nonatriene terpenes were identified in both techniques. This study showed that the S-HS optimized extraction technique was effective to recovery high concentrations of the major volatile characteristics compounds in the passion fruit, such as ethyl butanoate and ethyl hexanoate, which can be advantageous due to the simplicity of the method.

scholarly journals Quality of yellow passion fruit juice with cultivation using different organic sources and saline water

2014 ◽  
Vol 32 (1) ◽  
pp. 79-87 ◽  
Author(s):  
José Lucínio de Oliveira Freire ◽  
Lourival Ferreira Cavalcante ◽  
Alex Matheus Rebequi ◽  
Thiago Jardelino Dias ◽  
Míriam Alice da Silva Brehm ◽  
...  
Keyword(s):  
Fruit Juice ◽  
Saline Water ◽  
Passion Fruit ◽  
Yellow Passion Fruit

Definition of morpho-agronomic descriptors for the characterization of yellow passion fruit

2012 ◽  
Vol 145 ◽  
pp. 17-22 ◽  
Author(s):  
Jacqueline Araújo Castro ◽  
Cláudia Garcia Neves ◽  
Onildo Nunes de Jesus ◽  
Eder Jorge de Oliveira
Keyword(s):  
Passion Fruit ◽  
Definition Of ◽  
Yellow Passion Fruit

scholarly journals Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification

2019 ◽  
Vol 39 (suppl 2) ◽  
pp. 683-689
Author(s):  
Simone Vilela TALMA ◽  
Suelen Alvarenga REGIS ◽  
Patrícia Rodrigues FERREIRA ◽  
Caroline MELLINGER-SILVA ◽  
Eder Dutra de RESENDE
Keyword(s):  
Passion Fruit ◽  
Degree Of Esterification ◽  
Pectin Content ◽  
Flour Color ◽  
Yellow Passion Fruit
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