Bioactive amines in Passiflora are affected by species and fruit development

Larissa L. Bomtempo, Ana Maria Costa, Herbert Lima, Nicki Engeseth, Maria Beatriz A. Gloria

Research output: Contribution to journalArticlepeer-review

Abstract

Bioactive amines were determined in selected passion fruit species and throughout fruit development. The same amines (spermine, spermidine, agmatine, putrescine and tryptamine) were found in four Passiflora species (2008–2010 growing seasons) at different concentrations: P. alata had higher polyamines (spermine + spermidine, 8.41 mg/100 g); P. setacea and P. nitida had higher putrescine (> 7.0 mg/100 g); and P. setacea had higher agmatine contents (1.37 mg/100 g) compared to the others. The indolamine tryptamine was present at low concentrations in all species (~ 0.05 mg/100 g). P. nitida and P. alata had the highest soluble solids (~ 18°Brix); P. edulis had the lowest pH (2.97) and P. nitida the highest pH (4.19). Throughout P. setacea fruit development, the concentrations of spermidine, putrescine and agmatine decreased; spermine contents did not change; and pH decreased. Fruit shelf life and some of the health promoting properties of Passiflora and their synthesis are modulated by species.

Original languageEnglish (US)
Pages (from-to)733-738
Number of pages6
JournalFood Research International
Volume89
DOIs
StatePublished - Nov 1 2016

Keywords

  • Agmatine
  • Passion fruit
  • Ripening
  • Spermidine
  • Spermine
  • Tryptamine

ASJC Scopus subject areas

  • Food Science

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