Table 2.
Methods for determination of chemical components of P. edulis.
| Chemical components | Plant part | Location and number of geno-type | Better methods | Major findings | Reference |
|---|---|---|---|---|---|
| Polyphenol | Pulp | Brazil, yellow passion fruit | QuEChERS method combined with C18 as d-SPE clean-up sorbent/UHPLC-MS-MS | Quercetin, rutin, 4-hydroxybenzoic, chlorogenic, ferulic, vanillic, caffeic, trans-cinammic, and p-coumaric acids, and the most abundant phenolic components were quercetin and vanillic acid. | Rotta et al., 2019 |
| Volatile compounds | Pulp | Brazil, yellow passion fruit | Dynamic headspace/GC-MS and GC-O analysis | 64 volatile compounds, and mainly include esters, alcohols, terpenes, aldehydes, and ketones, and so forth. | Janzantti et al., 2012 |
| Carbohydrate | Pulp | France, passion fruit (unknown) | Acid hydrolysis, NaOH (2 M), Fehling solution | 13.70 g glucose equivalent/100 g | Septembre-Malaterre et al., 2016 |
| Carotenoid | Pulp | France, passion fruit (unknown) | UV-vis spectrophotometry at 450 nm | 3.83 mg β-carotene equivalent/100 g | Septembre-Malaterre et al., 2016 |
| Vitamin C | Pulp | France, passion fruit (unknown) | 2,6-dichloro-phenol-indophenol titrimetric method | 44.40 mg ascorbic acid equivalent/100 g | Septembre-Malaterre et al., 2016 |
| Polyphenol | Pulp | France, passion fruit (unknown) | Folin-Ciocalteu assay | 286.60 mg gallic acid equivalent/100 g | Septembre-Malaterre et al., 2016 |
| Flavonoid | Pulp | France, passion fruit (unknown) | Colorimetric assay | 70.10 mg quercetin equivalent/100 g | Septembre-Malaterre et al., 2016 |
| Polyphenol | Fresh green leaves | Sri Lanka, passion fruit (unknown) | 70% (vol/vol) acetone/alkaline hydrolysis/HPLC | The total soluble, insoluble-bound phenolic compounds and total flavonoid from the extracts were 511.20 mmol/g (gallic acid equivalent), 66.62 mmol/g (gallic acid equivalent), and 111.69 mmol/g (rutin equivalent). | Gunathilake et al., 2018a |
| Polyphenol | Seeds | Brazil, yellow passion fruit | 70% ethanol at 80°C for 30 min | 31.20 mg/g (gallic acid equivalent), and the major component was piceatannol (36.80 mg/g). | de Santana et al., 2017 |
| Polyphenol | Peel | Brazil, yellow passion fruit | Ultrasound-assisted or Pressurized solvent extraction (ethanol at 60:40)/LC-DAD-ESI-MS | 4.67 mg/g (gallic acid equivalent). and mainly include orientin, orientin-7-O-glucoside, vitexin and isoorientin. | de Souza et al., 2018 |
| Polyphenol | Ripe fruits | Panama, passion fruit (unknown) | Methanol | 81 mg/100 g (Gallic acid equivalent) fresh weight | Murillo et al., 2012 |
| Oil | Seeds | Brazil, yellow passion fruit | SE using n-hexane as solvent | High tocopherol and fatty acid like palmitic, stearic, oleic, linoleic, α-Linolenic, behenic, caprylic, and aproic | Pereira et al., 2019 |
| Bound terpenoids | Juice | Australia, purple passion fruit | Almond glycosidase hydrolysis with C18 isolates (MeOH elution), HRGC-MS | 15 C13 norterpenoid aglycons, and the main terpenoids are 4-hydroxy-β-ionol, 4-oxo- β -ionol, 4-hydroxy-7,8-dihydro-β-ionol, 4-oxo-7,8-dihydro- β -ionol, 3-oxo-α-ionol, isomeric 3-oxoretro-α-ionols, 3-oxo-7,8-dihydro -α-ionol, 3-hydroxy-1,1, 6-trimethyl-1,2,3, 4-tetrahydronaphthalene, vomifoliol, and dehydrovomifoliol, and so forth. | Winterhalter, 1990 |