Enhancement of γ-aminobutyric acid content in shells of passion fruit (Passiflora edulis) under anoxic vacuum conditions.

Juo-Yu Chen, Yuan-Tay Shyu, Sz-Jie Wu

Journal of food science 2023 Jan

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Passiflora edulis, commonly known as passion fruit, is a popular all-weather fruit eaten fresh or processed. Its shells, which currently are mostly discarded as waste and hurt the environment, account for more than half of the passion fruit. The shells contain gamma-aminobutyric acid (GABA) which is the main inhibitory neurotransmitter and has many proven medical values such as antidepressant, anti-anxiety, etc. Many studies have shown that GABA production in plants can be significantly increased by reverse stress. Taking Tainong 1 as a typical passion fruit cultivar, this study explored the optimal anoxic vacuum treatment for increasing the GABA content of passion fruit shells. The content increased to 2139.25 ± 26.69 mg/100 g on day 4 of chill storage after vacuum packing (63.68% higher than the control). The activities of glutamate decarboxylase (GAD) and diamine oxidase (DAO) were significantly higher in the vacuum-treated group than in the control group after 4 days of vacuum-chill storage. On day 5 of vacuum-chill storage, the activities of all measured enzymes decreased except for the increase of GABA transaminase (GABA-T), which was accompanied by a decrease in GABA content. Vacuum treatment and subsequent chill storage increased the content of GABA, thereby increasing functional value of passion fruit shells. © 2022 Institute of Food Technologists.

Citation

Juo-Yu Chen, Yuan-Tay Shyu, Sz-Jie Wu. Enhancement of γ-aminobutyric acid content in shells of passion fruit (Passiflora edulis) under anoxic vacuum conditions. Journal of food science. 2023 Jan;88(1):72-82