A Study on the Identification and Comparison of Functional Components in Different Species of Passion Fruit Vine Leaves
Poornima Jeyasekaran *
Department of Food Science and Nutrition, Periyar University, Salem, India.
M. Deepa
Department of Food Science and Nutrition, Periyar University, Salem, India.
*Author to whom correspondence should be addressed.
Abstract
Functional components are found abundantly in plants which are non-nutritive and bio active compounds that prevents the onset of degenerative diseases and protects the body by maintaining the health. The objective of this study is to identify the chemical components of different varieties of passion fruit leaves (Passiflora edulis f. flavicarpa,Passifloraedulisf. edulis and Passiflora quadrangularis) available wildly in the hills of Tamil Nadu, India. Young tender passion fruit leaves can be used as a raw leafy green as they contain vitamin A and niacin. The dried leaves are used for calming teas and herbal remedies. The functional components were identified using Fourier Transform Infrared Spectroscopy FTIR(ATR) spectrophotometer. The leaves contain polyphenols, triterpenes, carotenoids, polysaccharides, amino acids and flavonoids which have a lot of beneficial effect on human health especially in preventing degenerative diseases. This paves way to use these amazing abundant greens in clinical studies as ayurvedic preparations and treat illness naturally.
Keywords: Functional compounds, Passiflora edulis f. flavicarpa, Passiflora edulisf. edulis and Passiflora quadrangularis, FTIR(ATR)