Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars
Identifieur interne : 001247 ( Istex/Corpus ); précédent : 001246; suivant : 001248Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars
Auteurs : Shiamala Devi Ramaiya ; Japar Sidik Bujang ; Muta Harah Zakaria ; Wong Sing King ; Muhd Arif Shaffiq SahrirSource :
- Journal of the Science of Food and Agriculture [ 0022-5142 ] ; 2013-03-30.
Abstract
The levels of sugars, ascorbic acid, total phenolic content (TPC) and total antioxidant activity (TAA) were determined in fruit juices from seven passion fruit (Passiflora spp.) cultivars: P. edulis cultivars Purple, Frederick, Yellow, Pink, P. edulis f. flavicarpa, P. maliformis and P. quadrangularis (we also tested this cultivar's mesocarp).
Url:
DOI: 10.1002/jsfa.5876
Links to Exploration step
ISTEX:9E42D17E9FFF04A39D9645A800E0041BB8387F2CLe document en format XML
<record><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title xml:lang="en">Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars</title><author><name sortKey="Devi Ramaiya, Shiamala" sort="Devi Ramaiya, Shiamala" uniqKey="Devi Ramaiya S" first="Shiamala" last="Devi Ramaiya">Shiamala Devi Ramaiya</name><affiliation><mods:affiliation>Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, Sarawak, 97008, Bintulu</mods:affiliation></affiliation><affiliation><mods:affiliation>Correspondence to Shiamala Devi Ramaiya, Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia Bintulu Sarawak Campus, 97008 Bintulu, Sarawak.E‐mail:</mods:affiliation></affiliation><affiliation><mods:affiliation>E-mail: shiamala_32@yahoo.com</mods:affiliation></affiliation></author><author><name sortKey="Bujang, Japar Sidik" sort="Bujang, Japar Sidik" uniqKey="Bujang J" first="Japar Sidik" last="Bujang">Japar Sidik Bujang</name><affiliation><mods:affiliation>Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, Sarawak, 97008, Bintulu</mods:affiliation></affiliation></author><author><name sortKey="Zakaria, Muta Harah" sort="Zakaria, Muta Harah" uniqKey="Zakaria M" first="Muta Harah" last="Zakaria">Muta Harah Zakaria</name><affiliation><mods:affiliation>Department of Aquaculture, Faculty of Agriculture, Universiti Putra Malaysia, Selangor Darul Ehsan, 43400, UPM Serdang, Malaysia</mods:affiliation></affiliation></author><author><name sortKey="King, Wong Sing" sort="King, Wong Sing" uniqKey="King W" first="Wong Sing" last="King">Wong Sing King</name><affiliation><mods:affiliation>Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, Sarawak, 97008, Bintulu</mods:affiliation></affiliation></author><author><name sortKey="Shaffiq Sahrir, Muhd Arif" sort="Shaffiq Sahrir, Muhd Arif" uniqKey="Shaffiq Sahrir M" first="Muhd Arif" last="Shaffiq Sahrir">Muhd Arif Shaffiq Sahrir</name><affiliation><mods:affiliation>Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, Sarawak, 97008, Bintulu</mods:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:9E42D17E9FFF04A39D9645A800E0041BB8387F2C</idno><date when="2013" year="2013">2013</date><idno type="doi">10.1002/jsfa.5876</idno><idno type="url">https://api.istex.fr/document/9E42D17E9FFF04A39D9645A800E0041BB8387F2C/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">001247</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars</title><author><name sortKey="Devi Ramaiya, Shiamala" sort="Devi Ramaiya, Shiamala" uniqKey="Devi Ramaiya S" first="Shiamala" last="Devi Ramaiya">Shiamala Devi Ramaiya</name><affiliation><mods:affiliation>Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, Sarawak, 97008, Bintulu</mods:affiliation></affiliation><affiliation><mods:affiliation>Correspondence to Shiamala Devi Ramaiya, Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia Bintulu Sarawak Campus, 97008 Bintulu, Sarawak.E‐mail:</mods:affiliation></affiliation><affiliation><mods:affiliation>E-mail: shiamala_32@yahoo.com</mods:affiliation></affiliation></author><author><name sortKey="Bujang, Japar Sidik" sort="Bujang, Japar Sidik" uniqKey="Bujang J" first="Japar Sidik" last="Bujang">Japar Sidik Bujang</name><affiliation><mods:affiliation>Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, Sarawak, 97008, Bintulu</mods:affiliation></affiliation></author><author><name sortKey="Zakaria, Muta Harah" sort="Zakaria, Muta Harah" uniqKey="Zakaria M" first="Muta Harah" last="Zakaria">Muta Harah Zakaria</name><affiliation><mods:affiliation>Department of Aquaculture, Faculty of Agriculture, Universiti Putra Malaysia, Selangor Darul Ehsan, 43400, UPM Serdang, Malaysia</mods:affiliation></affiliation></author><author><name sortKey="King, Wong Sing" sort="King, Wong Sing" uniqKey="King W" first="Wong Sing" last="King">Wong Sing King</name><affiliation><mods:affiliation>Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, Sarawak, 97008, Bintulu</mods:affiliation></affiliation></author><author><name sortKey="Shaffiq Sahrir, Muhd Arif" sort="Shaffiq Sahrir, Muhd Arif" uniqKey="Shaffiq Sahrir M" first="Muhd Arif" last="Shaffiq Sahrir">Muhd Arif Shaffiq Sahrir</name><affiliation><mods:affiliation>Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, Sarawak, 97008, Bintulu</mods:affiliation></affiliation></author></analytic><monogr></monogr><series><title level="j">Journal of the Science of Food and Agriculture</title><title level="j" type="abbrev">J. Sci. Food Agric.</title><idno type="ISSN">0022-5142</idno><idno type="eISSN">1097-0010</idno><imprint><publisher>John Wiley & Sons, Ltd</publisher><pubPlace>Chichester, UK</pubPlace><date type="published" when="2013-03-30">2013-03-30</date><biblScope unit="volume">93</biblScope><biblScope unit="issue">5</biblScope><biblScope unit="page" from="1198">1198</biblScope><biblScope unit="page" to="1205">1205</biblScope></imprint><idno type="ISSN">0022-5142</idno></series><idno type="istex">9E42D17E9FFF04A39D9645A800E0041BB8387F2C</idno><idno type="DOI">10.1002/jsfa.5876</idno><idno type="ArticleID">JSFA5876</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0022-5142</idno></seriesStmt></fileDesc><profileDesc><textClass></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract">The levels of sugars, ascorbic acid, total phenolic content (TPC) and total antioxidant activity (TAA) were determined in fruit juices from seven passion fruit (Passiflora spp.) cultivars: P. edulis cultivars Purple, Frederick, Yellow, Pink, P. edulis f. flavicarpa, P. maliformis and P. quadrangularis (we also tested this cultivar's mesocarp).</div></front></TEI><istex><corpusName>wiley</corpusName><author><json:item><name>Shiamala Devi Ramaiya</name><affiliations><json:string>Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, Sarawak, 97008, Bintulu</json:string><json:string>Correspondence to Shiamala Devi Ramaiya, Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia Bintulu Sarawak Campus, 97008 Bintulu, Sarawak.E‐mail:</json:string><json:string>E-mail: shiamala_32@yahoo.com</json:string></affiliations></json:item><json:item><name>Japar Sidik Bujang</name><affiliations><json:string>Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, Sarawak, 97008, Bintulu</json:string></affiliations></json:item><json:item><name>Muta Harah Zakaria</name><affiliations><json:string>Department of Aquaculture, Faculty of Agriculture, Universiti Putra Malaysia, Selangor Darul Ehsan, 43400, UPM Serdang, Malaysia</json:string></affiliations></json:item><json:item><name>Wong Sing King</name><affiliations><json:string>Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, Sarawak, 97008, Bintulu</json:string></affiliations></json:item><json:item><name>Muhd Arif Shaffiq Sahrir</name><affiliations><json:string>Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, Sarawak, 97008, Bintulu</json:string></affiliations></json:item></author><subject><json:item><lang><json:string>eng</json:string></lang><value>ascorbic acid</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>HPLC</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>passion fruit cultivars</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>sugars</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>total antioxidant activity</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>total phenolic content</value></json:item></subject><articleId><json:string>JSFA5876</json:string></articleId><language><json:string>eng</json:string></language><originalGenre><json:string>article</json:string></originalGenre><qualityIndicators><score>5.588</score><pdfVersion>1.3</pdfVersion><pdfPageSize>595 x 791 pts</pdfPageSize><refBibsNative>true</refBibsNative><keywordCount>6</keywordCount><abstractCharCount>345</abstractCharCount><pdfWordCount>5646</pdfWordCount><pdfCharCount>36999</pdfCharCount><pdfPageCount>8</pdfPageCount><abstractWordCount>49</abstractWordCount></qualityIndicators><title>Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars</title><genre><json:string>article</json:string></genre><host><volume>93</volume><publisherId><json:string>JSFA</json:string></publisherId><pages><total>8</total><last>1205</last><first>1198</first></pages><issn><json:string>0022-5142</json:string></issn><issue>5</issue><subject><json:item><value>Research Article</value></json:item></subject><genre><json:string>journal</json:string></genre><language><json:string>unknown</json:string></language><eissn><json:string>1097-0010</json:string></eissn><title>Journal of the Science of Food and Agriculture</title><doi><json:string>10.1002/(ISSN)1097-0010</json:string></doi></host><publicationDate>2013</publicationDate><copyrightDate>2013</copyrightDate><doi><json:string>10.1002/jsfa.5876</json:string></doi><id>9E42D17E9FFF04A39D9645A800E0041BB8387F2C</id><score>0.1924718</score><fulltext><json:item><original>true</original><mimetype>application/pdf</mimetype><extension>pdf</extension><uri>https://api.istex.fr/document/9E42D17E9FFF04A39D9645A800E0041BB8387F2C/fulltext/pdf</uri></json:item><json:item><original>false</original><mimetype>application/zip</mimetype><extension>zip</extension><uri>https://api.istex.fr/document/9E42D17E9FFF04A39D9645A800E0041BB8387F2C/fulltext/zip</uri></json:item><istex:fulltextTEI uri="https://api.istex.fr/document/9E42D17E9FFF04A39D9645A800E0041BB8387F2C/fulltext/tei"><teiHeader><fileDesc><titleStmt><title level="a" type="main" xml:lang="en">Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars</title></titleStmt><publicationStmt><authority>ISTEX</authority><publisher>John Wiley & Sons, Ltd</publisher><pubPlace>Chichester, UK</pubPlace><availability><p>© 2013 Society of Chemical Industry© 2012 Society of Chemical Industry</p></availability><date>2012-08-28</date></publicationStmt><sourceDesc><biblStruct type="inbook"><analytic><title level="a" type="main" xml:lang="en">Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars</title><author xml:id="author-1"><persName><forename type="first">Shiamala</forename><surname>Devi Ramaiya</surname></persName><email>shiamala_32@yahoo.com</email><affiliation>Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, Sarawak, 97008, Bintulu</affiliation><affiliation>Correspondence to Shiamala Devi Ramaiya, Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia Bintulu Sarawak Campus, 97008 Bintulu, Sarawak.E‐mail:</affiliation></author><author xml:id="author-2"><persName><forename type="first">Japar Sidik</forename><surname>Bujang</surname></persName><affiliation>Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, Sarawak, 97008, Bintulu</affiliation></author><author xml:id="author-3"><persName><forename type="first">Muta Harah</forename><surname>Zakaria</surname></persName><affiliation>Department of Aquaculture, Faculty of Agriculture, Universiti Putra Malaysia, Selangor Darul Ehsan, 43400, UPM Serdang, Malaysia</affiliation></author><author xml:id="author-4"><persName><forename type="first">Wong Sing</forename><surname>King</surname></persName><affiliation>Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, Sarawak, 97008, Bintulu</affiliation></author><author xml:id="author-5"><persName><forename type="first">Muhd Arif</forename><surname>Shaffiq Sahrir</surname></persName><affiliation>Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, Sarawak, 97008, Bintulu</affiliation></author></analytic><monogr><title level="j">Journal of the Science of Food and Agriculture</title><title level="j" type="abbrev">J. Sci. Food Agric.</title><idno type="pISSN">0022-5142</idno><idno type="eISSN">1097-0010</idno><idno type="DOI">10.1002/(ISSN)1097-0010</idno><imprint><publisher>John Wiley & Sons, Ltd</publisher><pubPlace>Chichester, UK</pubPlace><date type="published" when="2013-03-30"></date><biblScope unit="volume">93</biblScope><biblScope unit="issue">5</biblScope><biblScope unit="page" from="1198">1198</biblScope><biblScope unit="page" to="1205">1205</biblScope></imprint></monogr><idno type="istex">9E42D17E9FFF04A39D9645A800E0041BB8387F2C</idno><idno type="DOI">10.1002/jsfa.5876</idno><idno type="ArticleID">JSFA5876</idno></biblStruct></sourceDesc></fileDesc><profileDesc><creation><date>2012-08-28</date></creation><langUsage><language ident="en">en</language></langUsage><abstract><p>The levels of sugars, ascorbic acid, total phenolic content (TPC) and total antioxidant activity (TAA) were determined in fruit juices from seven passion fruit (Passiflora spp.) cultivars: P. edulis cultivars Purple, Frederick, Yellow, Pink, P. edulis f. flavicarpa, P. maliformis and P. quadrangularis (we also tested this cultivar's mesocarp).</p></abstract><abstract><p>Purple and Yellow P. edulis had significantly higher total sugar, 142.85 ± 0.17 g kg−1 and 139.69 ± 0.12 g kg−1, respectively, than other cultivars. Glucose and fructose content were higher in juice from vine‐ripened fruits of Purple, Frederick and Yellow P. edulis, P. quadrangularis and P. maliformis. Sucrose content was significantly higher in juice of non‐vine‐ripened fruits of P. edulis (Pink) and P. edulis f. flavicarpa. Ascorbic acid, TPC and TAA were significantly higher in vine‐ripened Purple and Yellow P. edulis; ranges were 0.22–0.33 g kg−1, 342.80–382.00 mg gallic acid equivalent L−1 and 409.13–586.70 µmol Trolox L−1, respectively. Based on principal component analysis (PCA) and cluster analysis, the main variables – °Brix, total sugar, glucose, fructose, ascorbic acid, TPC and TAA – formed the characteristics for the group comprising Purple and Yellow P. edulis.</p></abstract><abstract><p>Glucose, fructose, sucrose, ascorbic acid, TAA and TPC were quantified in passion fruit juices. Variation of the above variables in juices of Passiflora depends on the cultivar and ripeness.</p></abstract><textClass><keywords scheme="keyword"><list><head>keywords</head><item><term>ascorbic acid</term></item><item><term>HPLC</term></item><item><term>passion fruit cultivars</term></item><item><term>sugars</term></item><item><term>total antioxidant activity</term></item><item><term>total phenolic content</term></item></list></keywords></textClass><textClass><keywords scheme="Journal Subject"><list><head>article-category</head><item><term>Research Article</term></item></list></keywords></textClass></profileDesc><revisionDesc><change when="2012-05-16">Received</change><change when="2012-08-20">Registration</change><change when="2012-08-28">Created</change><change when="2013-03-30">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><original>false</original><mimetype>text/plain</mimetype><extension>txt</extension><uri>https://api.istex.fr/document/9E42D17E9FFF04A39D9645A800E0041BB8387F2C/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Wiley, elements deleted: body"><istex:xmlDeclaration>version="1.0" encoding="UTF-8" standalone="yes"</istex:xmlDeclaration><istex:document><component version="2.0" type="serialArticle" xml:lang="en" xml:id="JSFA5876"><header><publicationMeta level="product"><publisherInfo><publisherName>John Wiley & Sons, Ltd</publisherName><publisherLoc>Chichester, UK</publisherLoc></publisherInfo><doi>10.1002/(ISSN)1097-0010</doi><issn type="print">0022-5142</issn><issn type="electronic">1097-0010</issn><idGroup><id type="product" value="JSFA"></id></idGroup><titleGroup><title type="main" sort="JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE">Journal of the Science of Food and Agriculture</title><title type="short">J. Sci. Food Agric.</title></titleGroup></publicationMeta><publicationMeta level="part" position="50"><doi origin="wiley">10.1002/jsfa.2013.93.issue-5</doi><copyright ownership="thirdParty">© 2013 Society of Chemical Industry</copyright><numberingGroup><numbering type="journalVolume" number="93">93</numbering><numbering type="journalIssue">5</numbering></numberingGroup><coverDate startDate="2013-03-30">30 March 2013</coverDate></publicationMeta><publicationMeta level="unit" position="320" type="article" status="forIssue"><doi>10.1002/jsfa.5876</doi><idGroup><id type="unit" value="JSFA5876"></id></idGroup><countGroup><count type="pageTotal" number="8"></count></countGroup><titleGroup><title type="articleCategory">Research Article</title><title type="tocHeading1">Research Articles</title></titleGroup><copyright ownership="publisher">© 2012 Society of Chemical Industry</copyright><eventGroup><event type="manuscriptReceived" date="2012-05-16"></event><event type="manuscriptRevised" date="2012-08-03"></event><event type="manuscriptAccepted" date="2012-08-20"></event><event type="xmlCreated" agent="Laserwords Private Ltd." date="2012-08-28"></event><event type="publishedOnlineAccepted" date="2012-08-20"></event><event type="publishedOnlineEarlyUnpaginated" date="2012-10-02"></event><event type="firstOnline" date="2012-10-02"></event><event type="publishedOnlineFinalForm" date="2013-03-20"></event><event type="xmlConverted" agent="Converter:WILEY_ML3G_TO_WILEY_ML3GV2 version:3.8.8" date="2014-02-01"></event><event type="xmlConverted" agent="Converter:WML3G_To_WML3G version:4.6.4 mode:FullText" date="2015-10-03"></event></eventGroup><numberingGroup><numbering type="pageFirst">1198</numbering><numbering type="pageLast">1205</numbering></numberingGroup><correspondenceTo><lineatedText><line>Correspondence to Shiamala Devi Ramaiya, Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia Bintulu Sarawak Campus, 97008 Bintulu, Sarawak.</line><line>E‐mail: <email>shiamala_32@yahoo.com</email></line></lineatedText></correspondenceTo><linkGroup><link type="toTypesetVersion" href="file:JSFA.JSFA5876.pdf"></link></linkGroup></publicationMeta><contentMeta><titleGroup><title type="main">Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (<fi>Passiflora</fi>) cultivars</title><title type="short">Chemical composition and antioxidant activity of <fi>Passiflora</fi> cultivars</title><title type="shortAuthors">SD Ramaiya et al</title></titleGroup><creators><creator creatorRole="author" xml:id="jsfa5876-cr-0001" affiliationRef="#jsfa5876-aff-0001" corresponding="yes"><personName><givenNames>Shiamala</givenNames><familyName>Devi Ramaiya</familyName></personName></creator><creator creatorRole="author" xml:id="jsfa5876-cr-0002" affiliationRef="#jsfa5876-aff-0001"><personName><givenNames>Japar Sidik</givenNames><familyName>Bujang</familyName></personName></creator><creator creatorRole="author" xml:id="jsfa5876-cr-0003" affiliationRef="#jsfa5876-aff-0002"><personName><givenNames>Muta Harah</givenNames><familyName>Zakaria</familyName></personName></creator><creator creatorRole="author" xml:id="jsfa5876-cr-0004" affiliationRef="#jsfa5876-aff-0001"><personName><givenNames>Wong Sing</givenNames><familyName>King</familyName></personName></creator><creator creatorRole="author" xml:id="jsfa5876-cr-0005" affiliationRef="#jsfa5876-aff-0001"><personName><givenNames>Muhd Arif</givenNames><familyName>Shaffiq Sahrir</familyName></personName></creator></creators><affiliationGroup><affiliation type="organization" xml:id="jsfa5876-aff-0001"><orgDiv>Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences</orgDiv><orgName>Universiti Putra Malaysia</orgName><address><postCode>97008</postCode><city>Bintulu</city><countryPart>Sarawak</countryPart></address></affiliation><affiliation countryCode="MY" type="organization" xml:id="jsfa5876-aff-0002"><orgDiv>Department of Aquaculture, Faculty of Agriculture</orgDiv><orgName>Universiti Putra Malaysia</orgName><address><postCode>43400</postCode><city>UPM Serdang</city><countryPart>Selangor Darul Ehsan</countryPart><country>Malaysia</country></address></affiliation></affiliationGroup><keywordGroup type="author"><keyword xml:id="jsfa5876-kwd-0001">ascorbic acid</keyword><keyword xml:id="jsfa5876-kwd-0002"><fc>HPLC</fc></keyword><keyword xml:id="jsfa5876-kwd-0003">passion fruit cultivars</keyword><keyword xml:id="jsfa5876-kwd-0004">sugars</keyword><keyword xml:id="jsfa5876-kwd-0005">total antioxidant activity</keyword><keyword xml:id="jsfa5876-kwd-0006">total phenolic content</keyword></keywordGroup><abstractGroup><abstract type="main"><title type="main">Abstract</title><section xml:id="jsfa5876-sec-0001"><title type="main">Background</title><p>The levels of sugars, ascorbic acid, total phenolic content (<fc>TPC</fc>) and total antioxidant activity (<fc>TAA</fc>) were determined in fruit juices from seven passion fruit (<fi>Passiflora</fi> spp.) cultivars: <fi>P. edulis</fi> cultivars Purple, Frederick, Yellow, Pink, <fi>P. edulis</fi> f. <fi>flavicarpa</fi>, <fi>P. maliformis</fi> and <fi>P. quadrangularis</fi> (we also tested this cultivar's mesocarp).</p></section><section xml:id="jsfa5876-sec-0002"><title type="main">Results</title><p>Purple and Yellow <fi>P. edulis</fi> had significantly higher total sugar, 142.85 ± 0.17 g kg<sup>−1</sup> and 139.69 ± 0.12 g kg<sup>−1</sup>, respectively, than other cultivars. Glucose and fructose content were higher in juice from vine‐ripened fruits of Purple, Frederick and Yellow <fi>P. edulis</fi>, <fi>P. quadrangularis</fi> and <fi>P. maliformis</fi>. Sucrose content was significantly higher in juice of non‐vine‐ripened fruits of <fi>P. edulis</fi> (Pink) and <fi>P. edulis</fi> f. <fi>flavicarpa</fi>. Ascorbic acid, <fc>TPC</fc> and <fc>TAA</fc> were significantly higher in vine‐ripened Purple and Yellow <fi>P. edulis</fi>; ranges were 0.22–0.33 g kg<sup>−1</sup>, 342.80–382.00 mg gallic acid equivalent L<sup>−1</sup> and 409.13–586.70 µmol Trolox L<sup>−1</sup>, respectively. Based on principal component analysis (<fc>PCA</fc>) and cluster analysis, the main variables – °Brix, total sugar, glucose, fructose, ascorbic acid, <fc>TPC</fc> and <fc>TAA</fc> – formed the characteristics for the group comprising Purple and Yellow <fi>P. edulis</fi>.</p></section><section xml:id="jsfa5876-sec-0003"><title type="main">Conclusions</title><p>Glucose, fructose, sucrose, ascorbic acid, <fc>TAA</fc> and <fc>TPC</fc> were quantified in passion fruit juices. Variation of the above variables in juices of <fi>Passiflora</fi> depends on the cultivar and ripeness.</p></section></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars</title></titleInfo><titleInfo type="abbreviated" lang="en"><title>Chemical composition and antioxidant activity of Passiflora cultivars</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars</title></titleInfo><name type="personal"><namePart type="given">Shiamala</namePart><namePart type="family">Devi Ramaiya</namePart><affiliation>Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, Sarawak, 97008, Bintulu</affiliation><affiliation>Correspondence to Shiamala Devi Ramaiya, Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia Bintulu Sarawak Campus, 97008 Bintulu, Sarawak.E‐mail:</affiliation><affiliation>E-mail: shiamala_32@yahoo.com</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Japar Sidik</namePart><namePart type="family">Bujang</namePart><affiliation>Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, Sarawak, 97008, Bintulu</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Muta Harah</namePart><namePart type="family">Zakaria</namePart><affiliation>Department of Aquaculture, Faculty of Agriculture, Universiti Putra Malaysia, Selangor Darul Ehsan, 43400, UPM Serdang, Malaysia</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Wong Sing</namePart><namePart type="family">King</namePart><affiliation>Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, Sarawak, 97008, Bintulu</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Muhd Arif</namePart><namePart type="family">Shaffiq Sahrir</namePart><affiliation>Department of Animal Science and Fisheries, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, Sarawak, 97008, Bintulu</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>John Wiley & Sons, Ltd</publisher><place><placeTerm type="text">Chichester, UK</placeTerm></place><dateIssued encoding="w3cdtf">2013-03-30</dateIssued><dateCreated encoding="w3cdtf">2012-08-28</dateCreated><dateCaptured encoding="w3cdtf">2012-05-16</dateCaptured><dateValid encoding="w3cdtf">2012-08-20</dateValid><copyrightDate encoding="w3cdtf">2013</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType></physicalDescription><abstract>The levels of sugars, ascorbic acid, total phenolic content (TPC) and total antioxidant activity (TAA) were determined in fruit juices from seven passion fruit (Passiflora spp.) cultivars: P. edulis cultivars Purple, Frederick, Yellow, Pink, P. edulis f. flavicarpa, P. maliformis and P. quadrangularis (we also tested this cultivar's mesocarp).</abstract><abstract>Purple and Yellow P. edulis had significantly higher total sugar, 142.85 ± 0.17 g kg−1 and 139.69 ± 0.12 g kg−1, respectively, than other cultivars. Glucose and fructose content were higher in juice from vine‐ripened fruits of Purple, Frederick and Yellow P. edulis, P. quadrangularis and P. maliformis. Sucrose content was significantly higher in juice of non‐vine‐ripened fruits of P. edulis (Pink) and P. edulis f. flavicarpa. Ascorbic acid, TPC and TAA were significantly higher in vine‐ripened Purple and Yellow P. edulis; ranges were 0.22–0.33 g kg−1, 342.80–382.00 mg gallic acid equivalent L−1 and 409.13–586.70 µmol Trolox L−1, respectively. Based on principal component analysis (PCA) and cluster analysis, the main variables – °Brix, total sugar, glucose, fructose, ascorbic acid, TPC and TAA – formed the characteristics for the group comprising Purple and Yellow P. edulis.</abstract><abstract>Glucose, fructose, sucrose, ascorbic acid, TAA and TPC were quantified in passion fruit juices. Variation of the above variables in juices of Passiflora depends on the cultivar and ripeness.</abstract><subject><genre>keywords</genre><topic>ascorbic acid</topic><topic>HPLC</topic><topic>passion fruit cultivars</topic><topic>sugars</topic><topic>total antioxidant activity</topic><topic>total phenolic content</topic></subject><relatedItem type="host"><titleInfo><title>Journal of the Science of Food and Agriculture</title></titleInfo><titleInfo type="abbreviated"><title>J. Sci. Food Agric.</title></titleInfo><genre type="journal">journal</genre><subject><genre>article-category</genre><topic>Research Article</topic></subject><identifier type="ISSN">0022-5142</identifier><identifier type="eISSN">1097-0010</identifier><identifier type="DOI">10.1002/(ISSN)1097-0010</identifier><identifier type="PublisherID">JSFA</identifier><part><date>2013</date><detail type="volume"><caption>vol.</caption><number>93</number></detail><detail type="issue"><caption>no.</caption><number>5</number></detail><extent unit="pages"><start>1198</start><end>1205</end><total>8</total></extent></part></relatedItem><identifier type="istex">9E42D17E9FFF04A39D9645A800E0041BB8387F2C</identifier><identifier type="DOI">10.1002/jsfa.5876</identifier><identifier type="ArticleID">JSFA5876</identifier><accessCondition type="use and reproduction" contentType="copyright">© 2013 Society of Chemical Industry© 2012 Society of Chemical Industry</accessCondition><recordInfo><recordContentSource>WILEY</recordContentSource><recordOrigin>John Wiley & Sons, Ltd</recordOrigin></recordInfo></mods></metadata><enrichments><json:item><type>multicat</type><uri>https://api.istex.fr/document/9E42D17E9FFF04A39D9645A800E0041BB8387F2C/enrichments/multicat</uri></json:item></enrichments><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/Istex/Corpus
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 001247 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Istex/Corpus/biblio.hfd -nk 001247 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Bois
|area= OrangerV1
|flux= Istex
|étape= Corpus
|type= RBID
|clé= ISTEX:9E42D17E9FFF04A39D9645A800E0041BB8387F2C
|texte= Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars
}}
| This area was generated with Dilib version V0.6.25. |  |