Enzymatic hydrolysis of edible Passiflora fruit glycosides

摘要: The combined action of Hemicellulase REG 2 and sweet almond glucosidase containing β-d-glucopyranosidase, α-l-rhamnopyranosidase, α-l-arabinopyranosidase α-l-arabinfuranosidase activities allowed release most the volatile compounds bound as aglycones in edible Passiflora fruits. Great variability between four species studied, P. edulis, edulis f falvicarpa, ligularis, molissima, was noticed. 2,5-Dimethyl-4-hydroxy-3-(2H) furanone (furaneol) identified for first time form purple yellow passion fruit. Only geraniol aglycone molissima. no terpenol is present hydrolysate obtained from ligularis. Several terpene diols: 2,6-dimethyl-1,8-octanediol, (E)- (Z)-2,6-dimethylocta-2,7-diene-1,6-diol, 2,6-dimethylocta-3,7-dien-2,6-diol 2,6-dimethylocta-1,7-dien-3,6-diol have been both fruit small amounts (Z)-2,6-dimethylocta-2,7-diene-1,6-diol are α-Ionol derivatives oxygenated position 3 seem to be characteristic whereas β-ionol major norisoprenoids norisoprenoid content ligularis molissima low. Important concentrations aromatic alcohols found phenolics can considered varieties. ©