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Passion Fruit (Passiflora spp.) Seed Oil

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Fruit Oils: Chemistry and Functionality

Abstract

The quality of passion fruit oil is determined by its main components like the lipids but also by minor compounds whose levels are influenced by several factors (i.e. genetic, environmental, etc.). Description of properties of bioactive components in passion fruit seed oil and their potential beneficial role for human health will be a focal point of this chapter. Presence of aroma compounds and their contribution to the organoleptic properties of the fruit and its industrial residues will be discussed. Suitable research strategies as well as the definition of practical possibilities for using passion fruit oils and its constituents represents another focus: conventional procedures and advanced extraction technologies, as well as analytical techniques, with particular attention to green procedures will be taken into account. An integrated and multidisciplinary system of analysis combined with statistical methods is becoming an increasingly valuable tool for analyzing and modeling agro-food systems in their totality. These new directions will be discussed, with particular regards to spectroscopy combined with advanced chemometrics. Such approaches are applied in classification, discrimination and authentication studies. Furthermore, they are used in detection and monitoring of contaminants and adulterants. The use of passion fruit oil in different fields (i.e. pharmaceutical, nutraceutical, cosmetic, bio-based applications) will be discussed.

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Authors and Affiliations

  1. CREA Research Centre for Food and Nutrition, Rome, Italy

    Massimo Lucarini, Alessandra Durazzo & Antonio Raffo

  2. CREA Research Centre for Vegetable and Ornamental Crops, Sanremo, Italy

    Annalisa Giovannini

  3. Technische Thermodynamik, Universität Bremen, Bremen, Germany

    Johannes Kiefer

Authors
  1. Massimo Lucarini
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  2. Alessandra Durazzo
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  3. Antonio Raffo
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  4. Annalisa Giovannini
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  5. Johannes Kiefer
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Corresponding author

Correspondence to Massimo Lucarini .

Editor information

Editors and Affiliations

  1. Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt

    Mohamed Fawzy Ramadan

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Lucarini, M., Durazzo, A., Raffo, A., Giovannini, A., Kiefer, J. (2019). Passion Fruit (Passiflora spp.) Seed Oil. In: Ramadan, M. (eds) Fruit Oils: Chemistry and Functionality. Springer, Cham. https://doi.org/10.1007/978-3-030-12473-1_29

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