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http://dx.doi.org/10.3839/jabc.2022.034

The in vitro antioxidant, α-amylase and α-glucosidase inhibitory ability of different parts of passion fruit (Passiflora edulis) extract  

Joo Young Jeon (Department of Food and Nutrition, Sookmyung Women's University)
Myung Hyun Kim (Department of Food and Nutrition, Sookmyung Women's University)
Young Sil Han (Department of Food and Nutrition, Sookmyung Women's University)
Publication Information
Journal of Applied Biological Chemistry / v.65, no.4, 2022 , pp. 261-267 More about this Journal
Abstract
The purpose of this study is to investigate the various functionalities of the peels, pulps, and seeds of passion fruit. Proximate composition, mineral contents, phenolic acid contents, total polyphenols, total flavonoids, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities, 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities, reducing power, α-glucosidase, and α-amylase inhibitory activities were measured for each part of passion fruit. Proximate composition analysis of the passion fruit indicated that moisture content contained (4.78-8.20%), carbohydrate (68.33-73.23%), protein (8.78-13.63%), fat (1.19-11.60%), and ash (1.51-8.80%). K, Ca, Na and Fe were the predominant mineral in the peels. P and Mg were the predominant mineral in the pulps. All the antioxidant activities (total polyphenols, total flavonoids, DPPH radical scavenging, ABTS radical scavenging, and reducing power) showed high results in the seeds. α-Glucosidase and α-amylase inhibitory activities IC50 were in the peels (5.59 and 63.16 mg/mL), in the pulps (3.80 and 31.90 mg/mL), and in the seeds (0.06 and 1.02 mg/mL). These results indicated that the pulps, peels, and seeds of passion fruit have value as natural antioxidants with the high quality functional components.
Keywords
Antioxidant activity; Passion fruit; Proximate analysis;
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