Caracterizacion fisicoquimica de gulupa

FRIN-03395; No of Pages 7
Food Research International xxx (2010) xxx–xxx

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Food Research International
j o u r n a l h o m e p a g e : w w w. e l s ev i e r. c o m / l o c a t e / f o o d r e s

Physicochemical characterisation of gulupa (Passiflora edulis Sims. fo edulis) fruit from Colombia during the ripening
Aleyda María Jiménez a, CesarAugusto Sierra a, Francisco José Rodríguez-Pulido b, María Lourdes González-Miret b, Francisco José Heredia b, Coralia Osorio a,⁎
a b

Departamento de Química, Universidad Nacional de Colombia, AA 14490, Bogotá, Colombia Lab. Food Colour and Quality, Department of Nutrition & Food Science, Faculty of Pharmacy, Universidad de Sevilla 41012-Sevilla, Spain

a r t i c l e

i n f o

a b s t r a c tGulupa (Passiflora edulis Sims. fo edulis) is a tropical fruit native to America. This study was undertaken to characterize the physicochemical properties of this fruit in three maturity stages. In all stages, the pH, °Brix, texture, and titratable acidity were determined. pH value and solid soluble content increased during ripening and titratable acidity decreased during this process; incontrast, texture values did not show significance variance. It was confirmed the presence of cyanidin-3-O-β-D-glucopyranoside as major anthocyanin. The changes on colour were followed by tristimulus colorimetry using image analysis, a very useful new approach for the measurement of non-homogeneous colours. By using PCA (Principal Component Analysis), clusters of data corresponding to each stage could bedefined. Additionally, the volatile composition was followed by HSSPME (Headspace-Solid Phase Microextraction) and GC/MS (Gas Chromatography/Mass Spectrometry) analyses. The results showed an increase in the amount of volatile during fruit ripening, with aliphatic esters as major constituents. © 2010 Elsevier Ltd. All rights reserved.

Article history: Received 15 September 2010 Accepted 1November 2010 Available online xxxx Keywords: Passiflora edulis Sims fo edulis Ripening Colour changes Gulupa Tropical fruit Image analysis

1. Introduction The fruit species belonging to family Passifloraceae are mostly native to tropical America, and they are characterised by their exotic and distinctive aroma. They are shrubs or herbs, mostly climbers with auxiliary tendrils (Dhawan, Dhawan, & Sharma,2004). Among these species, Passiflora edulis Sims. fo edulis commonly known as gulupa, chulupa or maracuyá púrpura, is a native species of the southern Andes, growing between 1600 and 2600 m, in climates with average temperatures between 16 and 22 °C. The fruits are round-shape, with a diameter between 4 and 6 cm, and green to purple peelings at maturity. Inside, they contain many seeds (as theother Passifloraceae species) surrounded by a gelatinous yellow pulp, that exhibited an intense aroma and sweet-acid taste. These fruits are considered as vitamin A, thiamine, riboflavin, niacin, calcium, phosphorus, and ascorbic acid source (Wenkam, 1990). Pulp is used to prepare juices and soft drinks. To the best of our knowledge there is not any chemical study concerning this fruit; however, thechange of some physicochemical properties during ripening has been published (Pinzón, Fisher, & Corredor, 2007).

⁎ Corresponding author. Tel.: +57 1 3165000x14472; fax: +57 1 3165220. E-mail address: cosorior@unal.edu.co (C. Osorio). 0963-9969/$ – see front matter © 2010 Elsevier Ltd. All rights reserved. doi:10.1016/j.foodres.2010.11.007

Currently, Colombia is considered one of the mainproducer countries of tropical fresh fruit worldwide. This dynamic exportation of fruits is highly linked to the exotic fruit species, which are within the new preferences in the international markets due to they are innovative and exhibit excellent sensory, nutritional and/or nutraceuticals qualities. Tropical fruits belonging to the genus Passiflora, such as, the passion fruit (Passiflora edulis...