Physicochemical characteristics and antioxidant capacity of total phenolic compounds in Colombian Passiflora ligularis juss

Passiflora ligularis Juss (granadilla) is a tropical fruit rich in bioactive compounds, particularly polyphenols, which are of growing interest for their potential antioxidant and anti-inflammatory effects. To assess the distribution of total polyphenols content, antioxidant capacity, and macronutrients (carbohydrates and proteins) in different anatomical parts of Passiflora ligularis Juss fruit. The pulp with ground seed (38.90 mg GAE/g) and the seed (38.44 mg GAE/g) exhibited the highest concentrations of total polyphenols, which were directly associated with the highest antioxidant activities (96.04 and 63.44 mg TEAC/g, respectively). The seed also presented the greatest protein content (15.06%), while the seedless pulp contained the highest carbohydrate concentrations (8.08% sucrose, 8.05% fructose, and 7.55% glucose). In contrast, the peel and mesocarp showed comparatively lower levels of bioactive compounds. These findings demonstrate that specific fractions of Passiflora ligularis Juss, particularly the seed and pulp with seed, are enriched in polyphenols and exhibit strong in vitro antioxidant activity, while the seedless pulp contributes primarily as a carbohydrate source. This part-specific characterization highlights the fruit’s potential for nutritional and functional applications and underscores the value of underutilized fractions such as the peel and mesocarp.