Chemical characterization of passion fruit (Passiflora edulis f. flavicarpa) seeds

Abstract

The aim of this study was to determine the chemical characteristics of passion fruit seeds and their oil for possible use in human food and reduction of organic waste from fruit industrialization. Passion fruit seeds were analyzed for moisture, lipids, proteins, ash, fibers, titratable acidity, pH, soluble solids and antioxidant activity. The oil was characterized for parameters such as acid value, saponification, iodine and peroxide. The content of oil extracted demonstrates that it has good potential for  industrial utilization. According to analyses, the oil has characteristics similar to conventional edible oils such as soybean, and may be a new source of human consumption. Passion fruit seeds have high nutritional value, proving to be a promising product, mainly because it contains  significant amounts of proteinase. Therefore, passion fruit seeds and their oil should be used as raw material in the food, chemical and pharmaceutical industry, as they have beneficial features.

Key words: Industrial utilization, characterization, by-products.