Bioactive compounds, functional properties, and technological application of <i>Passiflora quadrangularis</i>: A review-Reference-Cited by-同舟云学术

Bioactive compounds, functional properties, and technological application of Passiflora quadrangularis: A review

Published:2023-03-24 Issue:4 Volume:3 Page:150-160
ISSN:2573-5098
Container-title:JSFA reports
language:en
Short-container-title:JSFA Reports

Author:

Cruz Josias M. A.¹,Pereira Zilanir C.¹,Corrêa Renilto F.²,Lamarão Carlos V.³,Sanches Edgar A.⁴,Campelo Pedro H.⁵,Bezerra Jaqueline de A.¹^ORCID

Affiliation:

1. Analytical Center, Federal Institute of Education Science and Technology of Amazonas Manaus Amazonas Brazil

2. Translational Surgery and Animal Experimentation Laboratory of the Central Bioterium of the UEA State University of Amazonas Manaus Amazonas Brazil

3. School of Agrarian Science Federal University of Amazonas Manaus Amazonas Brazil

4. Laboratory of Nanostructured Polymers (NANOPOL) Federal University of Amazonas Manaus Amazonas Brazil

5. Department of Food Technology Federal University of Viçosa (UFV) Viçosa Minas Gerais Brazil

Abstract

AbstractThe objective of this research was to evaluate the bioactive compounds and functional properties of Passiflora quadrangularis, aiming to contribute to future studies on the elaboration of functional products based on this species. The chemical analysis of flavonoids from the leaves, as well as the chemical composition of fruits (specifically the pericarp) were accessed herein. The functional properties are directly dependent on specific extracts, and the aqueous extract and the flavonoid fraction are responsible for the sedative property. The presence of C‐glycosyl flavonoids is highly reported in the chemical composition, highlighting the vitexin‐2″‐O‐xyloside. Few studies have been focused on this species, and most of them are devoted to the sedative properties of the genus Passiflora spp. However, a review on the main available information on this species is of extreme interest for the research and development of products in pharmaceuticals, cosmetics, and food areas.

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsf2.108

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