Passion fruit acids

I know. Frozen drinks are bimbos. What is the cocktail version of a sexist remark The Lucy Colada has coconut cream in it, too, to keep your self-respect from returning anytime soon.The bartender served it in a Mexican beanpot-shaped goblet he floated the dark rum on the top of the cream-colored drink. You stir it in with a straw. It s dessert, but it s tasty. Passion fruit steels it up with acidity. 

More recently, such processes were tested to reduce the acidity of clarified passion fruit (Passiflora edulis v. flavicarpa) juices from pH 2.9 to 4.0 in comparison with other conventional processes, such as calcium citrate precipitation as resulting from CaC03 or Ca(OH)2 addition, or removal via weakly basic IER (Calle et al., 2002 Vera et al., 2003). Whatever the process tested, the physicochemical and sensory properties of the de-acidified juices were quite similar. In spite of the fact that their sodium concentration was higher when using any of the above-mentioned ED processes, the two-compartment stack using bipolar and anionic membranes (Figure 8C) was regarded as optimal, since no chemical consumption was needed and a valuable solution rich in citric acid (89% purity) was recovered (Vera et al., 2003). 

Methods for the capillary gas chromatographic separation of optical isomers of chiral compounds after formation of diastereoisomeric derivatives were developed. Analytical aspects of the GC-separation of diastereoisomeric esters and urethanes derived from chiral secondary alcohols, 2-, 3-, 4- and 5-hydroxy-acid esters, and the corresponding jf- and -lactones were investigated. The methods were used to follow the formation of optically active compounds during microbiological processes, such as reduction of keto-precursors and asymmetric hydrolysis of racemic acetates on a micro-scale. The enantiomeric composition of chiral aroma constituents in tropical fruits, such as passion fruit, mango and pineapple, was determined and possible pathways for their biosynthesis were formulated. 

Hydroxyacid esters are contained in several subtropical fruits like pineapple (26), passion fruit (27) and mango (2 ). 3-Hydroxyacid derivatives are formed as intermediates during de novo synthesis and P -oxidation of fatty acids, but the two pathways lead to opposite enantiomers. S-(+)-3-Hydroxyacyl-CoA-esters result from stereospecific hydration of 2,3-trans-enoyl-CoA during P -oxidation R-(-)-3-hydroxyacid derivatives are formed by reduction of 3-ketoacyl-S-ACP in the course of fatty biosynthesis. Both pathways may be operative in the production of chiral 3-hydroxyacids and 3-hydroxyacid esters in tropical fruits. 

Based on these problematics, Vera Calle et al. [19] tested the deacidification of clarified passion fruit juice by EDBM. The stack was equipped with homopolar and BPM, forming two compartments (Figure 21.23). The reduction of acidity was... 

From over 400 species of passion fmit, two became commercially important crops the purple passion fruit, Passiflora edulis, var. purpurea and the yellow passion fruit or maracuja, Passiflora edulis, var. flavicarpa. Both are well recognized by their delicious, acid, gelatinous, juicy pulp with its characteristic, exotic, sharp, green, fruity, sulphurous and floral, fruity note, whereas the yellow variety is fresher, greener with a stronger sulfury note. 

In this category, citrus juices are by far the most common raw materials. Orange juice is a multidisperse system of suspended fruit particles and emulsified essential oils and provides, in many cases, the backbone of this kind of drink. Acidity is added by using lemon juices. A variety of juices is added to provide extra taste, e.g. passion fruit, pineapple, mango, peach and apricot. Others are added to provide colour as well as taste, e.g. carrot, elderberry, aronia and blackcurrant [12],... 

Figure X. Possible pathway for the biosynthesis of (Z)-3-hexanoic acid esters, (Z)-3-hexanol, (Z)-3-hexenyl esters, 3-hydroxyhexanoic acid esters, and sulfur-containing components in passion fruit.

E. Ross, A.T. Chang (1958). Hydrogen peroxide-induced oxidation of ascorbic acid in passion fruit. J. Agr. Food Chem., 6, 610-615. 

In addition methylthio substituted carboxylic acids are still unnoticed riverine contaminants. Methylthioacetic acid ethylester is a known volatile constituent of melones, passion fruits, further tropical fruits as well as wine (e.g. Wong and Ong, 1993, Beaulieu and Grimm 2001, Jordan et al. 2002, Moreira et al. 2002). Therefore its application as flavour constituent in fragrances seemed to be possible. Further technical usage also of methylthio acetic and propionic acids are unknown. On the contrary methylthiobenzothiazol and its metabolite benzothiazole are well known riverine contaminants as the result of their usage as biocorrosion inhibitors,... 

Gaydou and Ramandelina (1983) reported the oil content in two varieties of passion fruit seeds to range from 22.0 to 24.2%. The fatty acid compositions were comparable and linoleic acid was the major constituent. The results were similar to those reported by Assuncao et al. (1984) and Rojas (1981). 

Hydroxybenzoic and vanillic acids are also present in numerous fruits and vegetables [1], and the native forms are frequently simple combinations with glucose (Table 1). Other derivatives have been detected in certain fruits [1,2] the methyl ester of />-hydroxybenzoic acid in passion fruit, 3,4-dihydrox-ybenzoic aldehyde in banana, a phenylpropene benzoic acid derivative in fruits of Jamaican Piper species, and benzoyl esters and other derivatives in the fruits of Aniba riparia. Different new glycosides of HBA showing radical-scavenging activity [e.g., a new guaiacylglycerol-vanillic acid ether (Fig. 1)] have been identified in the fruits of Boreava orientalis [20]. 

The cultivation of yellow passion fruit (Passifloraedulis var. flavicarpa Deg., Passifloraceae) has been preferred for industrial production of juice, jelly and dessert due the nutritional quality of this variety there are a munber of characteristics which consider the yellow passion fruit superior to the others varieties, for example, higher finit size, weight, total acidity, pest resistance and increased productivity per hectare (Carvalho-Okano et al., 2001 Zibadi Watson, 2004). Figure 1, shows the parts of yellow passion fiuit. 

Furthermore, this fruit is rich in vitamin C, vitamins B1 and B2 and the pro-vitamin A, P carotene, as well as minerals such as K, P, Ca, Fe and fibers. In the Food Composition and Nutrition Tables (Souci et al., 2008) the following values are presented for 100 g of passion fruit 75.8% water, 63 kcal, 9.5 g carbohydrates, 0.4 g lipids, 2.4 g proteins, 1.5 g dietary fibers, 3.9 organic acids and 0.9 g minerals. Vitamin C values have been reported as 40 mg in... 

Contreras-Calderon et al. (2011) To determine the antioxidant capacity and total phenolic compounds of the pulp, peel and seeds of 24 species of fruits. The results for passion fruit peel showed that the content of phenolic compounds were 288 8.41 mg of gallic acid / 100 g of sample the antioxidant capacity was 36.7 0.07 pmolTrolox / g of sample. The results observed for passion fruit pulp were highest in comparison with the peel, but compared with banana and tomato peel the values were higher. 

D Addosio et al. (2005) extracted and characterized the pectin from passion fruit pomace in different maturation stages and using different acid, such as, hydrochloric acid, phosphoric acid and a mixture of these two acids. The pectin with highest esterification degree and galacturonic acid content was obtained when hydrochloric acid was used during the extraction. 

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