The purple passion fruit (Passiflora edulis Sims.), native to South America, is now grown around the world. Passion fruit processing generates large quantities of peel and seed waste, which creates a disposal problem. Wastes are composed of 51% peel and 11% seed by mass of passion fruit.
Extract...
The purple passion fruit (Passiflora edulis Sims.), native to South America, is now grown around the world. Passion fruit processing generates large quantities of peel and seed waste, which creates a disposal problem. Wastes are composed of 51% peel and 11% seed by mass of passion fruit.
Extracts from passion fruit have been used widely in folk medicine in South America to treat anxiety, insomnia, bronchitis, and asthma. The purple passion fruit peel extract contains protocatechuic acid, (-) catechin, (+) epicatechin, prunasin + acid glycoside, cyanidin-3-O-glucoside, quercetin-3-O-glucoside, luteolin-8-C-neohesperoside, luteolin-8-C-digitoxoside, quercetin and kaempferol.
In this study, passion fruit tea was prepared according to different roasting times (0, 3, 5, 10 and 15 min) and its quality characteristics were investigated. Also, the drinking conditions were established according to the soaking temperature (50, 70 and 95℃) of dried passion fruit.
Total polyphenol, kaempferol and protocatechuic acid(PCA) contents increased with increasing roasting time, whereas cyanidin-3-glucoside (C3G) content decreased. The PCA contents of the samples ranged from 5.60±0.2 to 21.67±0.8 mg%, and the highest content (21.67±0.8 mg%) was found at the 5 min of roasting. As the roasting time increased, antioxidant activity as well as total polyphenol contents increased. The 15 min roasting also had the highest antioxidant activity at IC50 585±7.1 ug /mL. Color lightness(L) and yellowness(b) value increased with increasing roasting time, whereas color redness(a) value decreased.
Total polyphenol, kaempferol, PCA, ECG, C3G content and antioxidant activity increased with increasing soaking temperature. Color b and a value increased with increasing soaking temperature, whereas color L value decreased.
Finally, based on sensory test, the 5 and 10 min roasting and 70℃ soaking temperature passion fruit peel tea had the best overall quality.
In conclusion, minimize heat treatment because the amount of C3G content and color a value decreases as the drying and roasting temperature increases of passion fruit peel tea. It is desirable to add a roasted taste(for example roasting barley etc.) to increase the overall acceptability. It overall acceptability when the soaking temperature for 70℃.
The potential of the passion fruit peel tea used as a functional food ingredient has been identified.
The purple passion fruit (Passiflora edulis Sims.), native to South America, is now grown around the world. Passion fruit processing generates large quantities of peel and seed waste, which creates a disposal problem. Wastes are composed of 51% peel and 11% seed by mass of passion fruit.
Extracts from passion fruit have been used widely in folk medicine in South America to treat anxiety, insomnia, bronchitis, and asthma. The purple passion fruit peel extract contains protocatechuic acid, (-) catechin, (+) epicatechin, prunasin + acid glycoside, cyanidin-3-O-glucoside, quercetin-3-O-glucoside, luteolin-8-C-neohesperoside, luteolin-8-C-digitoxoside, quercetin and kaempferol.
In this study, passion fruit tea was prepared according to different roasting times (0, 3, 5, 10 and 15 min) and its quality characteristics were investigated. Also, the drinking conditions were established according to the soaking temperature (50, 70 and 95℃) of dried passion fruit.
Total polyphenol, kaempferol and protocatechuic acid(PCA) contents increased with increasing roasting time, whereas cyanidin-3-glucoside (C3G) content decreased. The PCA contents of the samples ranged from 5.60±0.2 to 21.67±0.8 mg%, and the highest content (21.67±0.8 mg%) was found at the 5 min of roasting. As the roasting time increased, antioxidant activity as well as total polyphenol contents increased. The 15 min roasting also had the highest antioxidant activity at IC50 585±7.1 ug /mL. Color lightness(L) and yellowness(b) value increased with increasing roasting time, whereas color redness(a) value decreased.
Total polyphenol, kaempferol, PCA, ECG, C3G content and antioxidant activity increased with increasing soaking temperature. Color b and a value increased with increasing soaking temperature, whereas color L value decreased.
Finally, based on sensory test, the 5 and 10 min roasting and 70℃ soaking temperature passion fruit peel tea had the best overall quality.
In conclusion, minimize heat treatment because the amount of C3G content and color a value decreases as the drying and roasting temperature increases of passion fruit peel tea. It is desirable to add a roasted taste(for example roasting barley etc.) to increase the overall acceptability. It overall acceptability when the soaking temperature for 70℃.
The potential of the passion fruit peel tea used as a functional food ingredient has been identified.
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