PHYSICOCHEMICAL CHARACTERIZATION OF PASSION FRUIT (Passiflora edulis) SEED OIL

Passion fruit (Passiflora edulis) is widely used for juice production, in which only the pulp (33% of the fruit weight) is used, generating a large amount of waste, mainly seeds (6–12% of the fruit weight). These seeds are rich in oil with potential health benefits and may become a valuable co-product, representing a strategy for the integral utilization of the fruit. Therefore, this study aimed to characterize the physicochemical properties of passion fruit seed oil. Passiflora edulis Sims, FB 300 Araguari variety, cultivated in Coimbra, Minas Gerais, Brazil, from April to July 2024, was used. The oil was obtained by Soxhlet extraction with n-hexane on a heating plate for 8 h (15 g of flour/250 mL of solvent) from dried and ground seeds. Antioxidant activity (DPPH, TEAC, and FRAP), total phenolic compounds, total flavonoids, physical parameters (color analysis), and fatty acid profile were evaluated. To analyze the antioxidant activity and total phenolic and flavonoid content, extraction was performed with 70% ethanol (2,5 g/L) for 4 hours in a water bath at 70°C under constant agitation, followed by centrifugation at 3000 rpm. Data were expressed as mean and standard deviation, and antioxidant activity among the different methods (DPPH, TEAC, and FRAP) was compared using ANOVA followed by Tukey’s test. The oil extraction yield was 28.77%. The oil showed the highest antioxidant activity by the FRAP method (423.88 µmol Trolox/g), indicating a high ferric ion-reducing capacity, followed by DPPH (40.93 µmol Trolox/g) and TEAC (0.24 µmol Trolox/g) (p < 0.05). Total phenolic (6.35 mg GAE/g) and flavonoid (5.13 mg EC/g) contents were relevant for a vegetable oil. Colorimetric analysis (L=50.45; a=+13.72; b*=+45.64) indicated an intense yellow color with a slight orange hue, possibly associated with the presence of bioactive compounds, such as carotenoids and phenolics. The fatty acid profile was predominantly unsaturated, particularly linoleic acid (62.29%), an essential omega-6 fatty acid associated with cholesterol reduction and cardiovascular health, followed by oleic (19.03%) and palmitic (12.90%) acids. Compared with oils commonly marketed in Brazil, passion fruit seed oil showed a fatty acid profile similar to that of sunflower oil (linoleic acid: 54.00%; oleic acid: 37.29%), reinforcing its potential as an alternative to conventional vegetable oils. In conclusion, passion fruit seed oil is rich in unsaturated fatty acids, particularly linoleic acid, as well as phenolic compounds and flavonoids associated with antioxidant activity. The oil shows functional and technological potential, representing a strategy for valorizing passion fruit seeds as a source of high-value-added oil for food and industrial applications. The authors acknowledge CAPES, CNPq, Fapemig, and PPGCN-UFV for financial support.