Bioproducts from Passiflora cincinnata Seeds: The Brazilian Caatinga Passion Fruit

The present work aimed to obtain bioproducts from Passiflora cincinnata seeds, the Brazilian Caatinga passion fruit, as well as to determine their physical, chemical and biological properties. The seeds were pressed in a continuous press to obtain the oil, which showed an oxidative stability of 5.37 h and a fatty profile rich in linoleic acid. The defatted seeds were evaluated for the recovery of antioxidant compounds by a central rotation experimental design, varying temperature (32-74 & DEG;C), ethanol (13-97%) and solid-liquid ratio (1:10-1:60 m/v). The best operational condition (74 & DEG;C, 58% ethanol, 1:48) yielded an extract composed mainly of lignans, which showed antioxidant capacity and antimicrobial activity against Gram-positive and Gram-negative bacteria. The microencapsulation of linoleic acid-rich oil through spray drying has proven to be an effective method for protecting the oil. Furthermore, the addition of the antioxidant extract to the formulation increased the oxidative stability of the product to 30% (6.97 h), compared to microencapsulated oil without the addition of the antioxidant extract (5.27 h). The microparticles also exhibited favorable technological characteristics, such as low hygroscopicity and high water solubility. Thus, it was possible to obtain three bioproducts from the Brazilian Caatinga passion fruit seeds: the oil rich in linoleic acid (an essential fatty acid), antioxidant extract from the defatted seeds and the oil microparticles added from the antioxidant extract.

Automated summary

This study aimed to extract bioproducts from Brazilian Caatinga passion fruit seeds and determine their physical, chemical, and biological properties. The oil obtained through continuous pressing of the seeds exhibited oxidative stability of 5.37 hours and a fatty profile rich in linoleic acid. An extract mainly composed of lignans, showing antioxidant and antimicrobial activities, was obtained from the defatted seeds using an experimental design. Microencapsulation of the linoleic acid-rich oil through spray drying proved effective in protecting the oil and enhancing its oxidative stability. In addition, the microparticles exhibited favorable technological characteristics. Consequently, three bioproducts were obtained from the Brazilian Caatinga passion fruit seeds: linoleic acid-rich oil, antioxidant extract, and oil microparticles with added antioxidant extract.