NUTRITIONAL, PHYSICOCHEMICAL AND PHYTOCHEMICAL ANALYSIS OF PASSIFLORA EDULIS AND FATTY ACID ANALYSIS OF ITS EXTRACTED SEED OIL

Abstract

The study was accomplished to evaluate the nutritional, physicochemical and phytochemical properties analysis of the different parts of Passion fruit and to identify the important nutritional significance as extracted seed oil. In this study, the peel, pulp, and seed were analyzed to compare the physicochemical properties like pH, total soluble solids, titrable acidity, proximate and mineral composition, and bioactive and antioxidant constituents. After comparing the composition, it was found that the three parts had a great source of nutrients, including minerals, ash, protein, fiber, fat, and vitamin C. They also had a notable amount of polyphenol, flavonoid, and antioxidant content. But among the three parts, the seed of passion fruit had 17.623±0.287% fat and a rich source of oil. After that, the oil was extracted from the seed by Soxhlet apparatus using diethyl ether following the analysis of the physicochemical properties of the oil. Then it was found that the iodine value (17.247±0.362), acid value (1.117±0.016), peroxide value (9.267±0.252), and specific gravity (0.971±0.005). These values helped to ensure the oil quality of passion fruit seed. After that, the fatty acid composition was done through GC-FID, and it was found that the presence of Gamma Linolenic acid (10.37%), Heptadecanoic acid (0.43%), Hexanoic acid (3.33%), Behenic acid (0.26%) and so on. This all-fatty acid led to making passion fruit seed oil an excellent source of plant-sourced oil. In conclusion, it is possible to state that passion fruit is a source of excellent nutrition, and its byproducts can be of great use in the future if implemented properly. However, more research is needed in this field to meet the consumer demand for healthier and more sustainable agricultural products.