Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1184686
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dc.contributor.authorZOMER, A. P. L.
dc.contributor.authorRODRIGUES, C. A.
dc.contributor.authorROTTA, E. M.
dc.contributor.authorJUNQUEIRA, N. T. V.
dc.contributor.authorSANTOS, O. O.
dc.contributor.authorVISENTAINER, J. V.
dc.contributor.authorMALDANER, L.
dc.date.accessioned2026-02-25T19:49:02Z-
dc.date.available2026-02-25T19:49:02Z-
dc.date.created2026-02-25
dc.date.issued2025
dc.identifier.citationJournal of Agricultural and Food Chemistry, v. 73, n. 24, p. 15046–15055, 2025.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1184686-
dc.descriptionAbstract: Passion fruit seeds, a byproduct of juice processing, are rich in bioactive stilbenes with health-promoting properties. This study investigated piceatannol and resveratrol in seeds from four commercial and sixteen wild Passiflora species using the μ-QuEChERS method combined with UHPLC-MS/MS analysis. The method showed good analytical performance, with linearity (R2 ≥ 0.991), LOQ ≤ 20 μg kg–1, and RSD < 11%. Piceatannol and resveratrol were found in 70 and 60% of the analyzed species, respectively. Piceatannol was found in significantly higher amounts (0.6–55.2 mg kg–1) in 95% of these species, with values up to 56 times greater than resveratrol (0.3–7.5 mg kg–1). The highest piceatannol amounts were observed in the wild species P. longifilamentosa (55.2 mg kg–1) and P. edulis x P. caerulea (44.7 mg kg–1). These findings highlight Passiflora seeds as a valuable natural source of piceatannol, supporting their potential applications in functional foods, cosmetics, and pharmaceutical products.
dc.language.isoeng
dc.rightsopenAccess
dc.titleInvestigation of the potential of commercial and wild Passiflora seed species as stilbenes sources.
dc.typeArtigo de periódico
dc.subject.thesagroSemente
dc.subject.thesagroCromatografia
dc.subject.thesagroComposto Orgânico
dc.subject.thesagroSódio
dc.subject.nalthesaurusPassiflora
dc.subject.nalthesaurusResveratrol
dc.subject.nalthesaurusBioactive compounds
dc.subject.nalthesaurusChromatography
dc.subject.nalthesaurusOrganic compounds
dc.subject.nalthesaurusSodium
riaa.ainfo.id1184686
riaa.ainfo.lastupdate2026-02-25
dc.identifier.doihttps://doi.org/10.1021/acs.jafc.5c00440
dc.contributor.institutionANA PAULA LOURENÇÃO ZOMER, UNIVERSIDADE ESTADUAL DE MARINGÁ; CARINA ALEXANDRA RODRIGUES, UNIVERSIDADE ESTADUAL DE MARINGÁ; ELIZA MARIANE ROTTA, UNIVERSIDADE ESTADUAL DE MARINGÁ; NILTON TADEU VILELA JUNQUEIRA, CPAC; OSCAR OLIVEIRA SANTOS, UNIVERSIDADE ESTADUAL DE MARINGÁ; JESUÍ-VERGÍLIO VISENTAINER, UNIVERSIDADE ESTADUAL DE MARINGÁ; LIANE MALDANER, UNIVERSIDADE ESTADUAL DE MARINGÁ.
Appears in Collections:Artigo em periódico indexado (CPAC)

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