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. 2023 Jun 29;12(13):2525.
doi: 10.3390/foods12132525.

Bioproducts from Passiflora cincinnata Seeds: The Brazilian Caatinga Passion Fruit

Carolina Cruzeiro Reis  1 , Suely Pereira Freitas  1 , Carolline Margot Albanez Lorentino  2 , Thayssa da Silva Ferreira Fagundes  3 , Virgínia Martins da Matta  4 , André Luis Souza Dos Santos  2 , Davyson de Lima Moreira  3   5 , Claudete Norie Kunigami  6 , Eliane Przytyk Jung  6 , Leilson de Oliveira Ribeiro  6
Affiliations

Bioproducts from Passiflora cincinnata Seeds: The Brazilian Caatinga Passion Fruit

Carolina Cruzeiro Reis et al. Foods. .

Abstract

The present work aimed to obtain bioproducts from Passiflora cincinnata seeds, the Brazilian Caatinga passion fruit, as well as to determine their physical, chemical and biological properties. The seeds were pressed in a continuous press to obtain the oil, which showed an oxidative stability of 5.37 h and a fatty profile rich in linoleic acid. The defatted seeds were evaluated for the recovery of antioxidant compounds by a central rotation experimental design, varying temperature (32-74 °C), ethanol (13-97%) and solid-liquid ratio (1:10-1:60 m/v). The best operational condition (74 °C, 58% ethanol, 1:48) yielded an extract composed mainly of lignans, which showed antioxidant capacity and antimicrobial activity against Gram-positive and Gram-negative bacteria. The microencapsulation of linoleic acid-rich oil through spray drying has proven to be an effective method for protecting the oil. Furthermore, the addition of the antioxidant extract to the formulation increased the oxidative stability of the product to 30% (6.97 h), compared to microencapsulated oil without the addition of the antioxidant extract (5.27 h). The microparticles also exhibited favorable technological characteristics, such as low hygroscopicity and high water solubility. Thus, it was possible to obtain three bioproducts from the Brazilian Caatinga passion fruit seeds: the oil rich in linoleic acid (an essential fatty acid), antioxidant extract from the defatted seeds and the oil microparticles added from the antioxidant extract.

Keywords: antibacterial activity; antioxidant extract; microparticles; spray dryer; vegetable oil.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Influence of the independent variables on the total phenolic compounds in the extract of Passiflora cincinnata defatted seeds.
Figure 2
Figure 2
Profiles for predicted values and overall desirability for independent variables temperature, ethanol concentration and solid–liquid ratio employed in the extraction of antioxidant compounds from Passiflora cincinnata defatted seeds.
Figure 3
Figure 3
Base peak chromatogram (UPLC–MS/MS) in negative ionization mode of Passiflora cincinnata defatted seeds extract and the respective lignans (1–7) annotated for base peaks. The diglycosylated lignan 8 (Figure 4) is overlapped with the major ion signal at m/z 327.1280.
Figure 4
Figure 4
Minor compounds annotated in the Passiflora cincinnata defatted seeds extract.
Figure 5
Figure 5
Diffractogram of the microparticles containing Passiflora cincinnata seeds oil (orange); microparticles containing Passiflora cincinnata seeds oil and antioxidant extract (gray); microparticles of wall material only (blue).
Figure 6
Figure 6
Micrograph of microparticles containing Passiflora cincinnata seeds oil (A); microparticles containing Passiflora cincinnata seeds oil plus antioxidant extract (B); microparticles of wall material only (C), visualized by MEV.
Figure 7
Figure 7
FTIR spectra of Passiflora cincinnata seeds oil (A) wall material (B) microparticles containing Passiflora cincinnata seeds oil and antioxidant extract (C) microparticles containing Passiflora cincinnata seeds oil (D).
See this image and copyright information in PMC

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