Planta Med 2010; 76 - P333
DOI: 10.1055/s-0030-1264631

Antioxidant activity of Passiflora edulis and Passiflora alata fruits

J Yariwake 1, M Zeraik 1, D Serteyn 2, G Deby-Dupont 2, J Wauters 3, M Tits 3, L Angenot 3, T Franck 2
  • 1University of Sao Paulo, Institut of Chemistry of Sao Carlos, DQFM, C. P. 780, 13560970 Sao Carlos, Brazil
  • 2University of Liege, CORD, Institute of Chemistry B6a, Sart Tilman, 4000 Liege, Belgium
  • 3University of Liege, Department of Pharmacie, B36, CHU Sart-Tilman, 4000 Liege, Belgium

Flavonoids are the major constituents of Passiflora edulis (PE) and P. alata (PA) fruits [1, 2], widely cultivated in Brazil, for the production of processed or fresh juice [3]. We evaluated the radical-scavenging ability of methanol extracts (DPPH· method) [4] and the antioxidant activities on PMA-stimulated equine neutrophils and on purified equine MPO of PA and PE fruit pulp extracts and PE rinds (healthy and infected with PWV virus) [5]. The radical-scavenging ability followed the order: rutin > resveratrol > healthy PE peels > PE peels infected by PWV > PE pulp > PA pulp. The total juice extract of PE, which was measured by lucigenin-dependent chemiluminescence (CL), had a stronger inhibitory effect on ROS production than did PA, but only at a concentration of 1mg mL-1, while PE rind extracts showed dose-dependent inhibitory effects on CL response which were slightly stronger with healthy rind. MPO activity was assessed by SIEFED (specific immunologic extraction followed by enzymatic detection) [6], and all the extracts showed dose-dependent inhibitory effects, although the rind extracts showed the highest efficacy. These results indicated that the PWV disease may alter the antioxidant content, and that fruit rind showed higher free radical scavenging ability and antioxidant activities than total juice on the oxidant response of equine PMN, including ROS production and MPO activity. These findings suggest the potential of passion fruit rind, a by-product of the passion fruit processing industry, as a possible functional food or as a raw material for the development of phytomedicines.

Acknowledgements: CAPES, CNPq, FAPESP.

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