Ontology highlight
ABSTRACT:
SUBMITTER: Dos Reis LCR
PROVIDER: S-EPMC6033812 | biostudies-literature | 2018 Jul
REPOSITORIES: biostudies-literature
Dos Reis Luzia Caroline Ramos LCR Facco Elizete Maria Pesamosca EMP Salvador Mirian M Flôres Simone Hickmann SH de Oliveira Rios Alessandro A
Journal of food science and technology 20180503 7
This study evaluated yellow, purple and orange passion fruit in pulp, peel, and seed for physicochemical characteristics, proximate composition, minerals, antioxidant capacity (DPPH and ABTS), phenolic compounds, carotenoids, flavonoids and anthocyanins. Yellow passion fruit presented higher concentrations of pectin (37.37 g/100 g) in peels; high cryptoxanthin, α-carotene, β-carotene, provitamin A, quercetin, and kaempferol in pulps and higher values of ash and total dietary fiber in seeds. The ...[more]