Quirós-Cubillo Mariela, Valdés-Díaz Sandra, Oviedo-Quirós Juan, Álvarez-Valverde Víctor, Syedd-León Randall
Natural and Exact Sciences School, Universidad Estatal a Distancia, Mercedes de Montes de Oca, San José 474-2050, Costa Rica.
Chemistry School, Universidad Nacional of Costa Rica, Heredia 86-3000, Costa Rica.
Molecules. 2025 Aug 22;30(17):3454. doi: 10.3390/molecules30173454.
This study evaluated the antioxidant and antibacterial potential of (passion fruit) at three ripening stages-intermediate, ripe, and overripe-to determine the optimal consumption time based on the presence of secondary metabolites (polyphenols, alkaloids, and anthocyanins). Fruits from Costa Rica, including pulp and peel, were analyzed. Qualitative assays (Dragendorff, Mayer, Lieberman Burchard, Ferric Chloride, and Shinoda) and quantitative analyses using Folin-Ciocalteu (total polyphenols), ORAC (antioxidant activity), and Kirby-Bauer (antibacterial activity) methods were conducted. Acetone-water (7:3) was the most effective solvent, with three extractions yielding optimal results. Peels contained significantly higher polyphenols (7.2 ± 0.1 mg GAE/g d.w.) and antioxidant activity (2403 ± 519 µmol TE/g d.w.) than pulps. Anthocyanins were abundant in both, while antibacterial activity was more effective in peels, inhibiting Gram-positive bacteria with 25% relative inhibition, but showing no activity against Gram-negative strains. These findings highlight passion fruit peel as a rich source of bioactive compounds with strong antioxidant and antibacterial properties, particularly in intermediate and overripe stages, supporting its potential use in the development of functional ingredients for nutraceutical applications and promoting sustainable waste management.
本研究评估了百香果在三个成熟阶段（中期、成熟和过熟）的抗氧化和抗菌潜力，以根据次生代谢产物（多酚、生物碱和花青素）的存在确定最佳食用时间。对来自哥斯达黎加的果实（包括果肉和果皮）进行了分析。进行了定性分析（Dragendorff、Mayer、Lieberman Burchard、氯化铁和Shinoda）以及使用Folin-Ciocalteu法（总多酚）、ORAC法（抗氧化活性）和Kirby-Bauer法（抗菌活性）的定量分析。丙酮-水（7:3）是最有效的溶剂，三次提取产生了最佳结果。果皮中的多酚含量（7.2±0.1毫克没食子酸当量/克干重）和抗氧化活性（2403±519微摩尔TE/克干重）明显高于果肉。两者中花青素都很丰富，而果皮的抗菌活性更有效，对革兰氏阳性菌有25%的相对抑制作用，但对革兰氏阴性菌无活性。这些发现突出了百香果果皮是生物活性化合物的丰富来源，具有很强的抗氧化和抗菌特性，特别是在中期和过熟阶段，支持其在开发营养保健品功能成分方面的潜在用途，并促进可持续的废物管理。
