Sensory and phytochemical quality of passiflora setacea nectar, a wild passiflora from Brazilian Savanna

Mariana Carvalho, Lívia Pineli, Isadora Celestino, Isabela Freitas, Marcos Sodré, Ana Maria Costa

Resumo


It is estimated that 150 Passiflora's species (passion fruits) are native from Brazil, which is considered the top world producer. Passiflora setacea is a native fruit from Brazilian savannah, and a good source of phenolics and others bioactive compounds,with highconcentrationin the seeds. We aimed to evaluate the influence of P setacea pulp processing with seeds in sensory acceptance and phenolic compounds content.The fruits of Passiflora setacea were taken from Experimental Farm of Embrapa Cerrados, 15 ° 36'13.02 "S, 47 ° 43'17.34, in physiological ripeness. Sensory analysis was performed with 54 tasters, aged between 18 and 35 years, 35% male. The global acceptance test of P. setacea juice samples was conducted using 9-point hedonic scale. P setacea juices were prepared by using 33% of frozen pulp containing 25% of P setacea`s seeds. The samples werecrushed for zero (only by shaking), 15 Seconds, 60 and 180 seconds. All samples were sweetened with 4.5% sugar. Total phenolics were assessed by Folin–Ciocalteu method. Data was submitted to analysis of variance (ANOVA) and means compared by Tukey test (p<0.05).Samples processed during zero, 15 and 60 seconds did not statistically differ (p>0.05), with hedonics mean between 5.57 and 6.01. The 180 seconds processed sample was strongly rejected, with a 4.84 hedonic mean and 49% of rejection. No significant difference was observed in total phenolic compounds of zero and 15 seconds of processed pulp (2.624 - 2.893 mgGAE.100g-1). P setacea pulp processed for 60 seconds presented higher total phenolic content (3.744 mgGAE.100g-1). P setacea pulp with seeds consumption is recommended due to its high content of phenolic compounds, associated to antioxidant properties and their involvement in the prevention of various diseases. The processing for 60 seconds is recommended, due to its higher content of phenolics compounds and good acceptability.

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DOI: https://doi.org/10.15210/aeega.v1i1.12501

DOI (PDF): https://doi.org/10.15210/aeega.v1i1.12501.g7845

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