Assessment of Nutritional Components in Passiflora edulis Juice of Different Cultivars

Using the national standards methods, the nutrition components of three kinds of Passiflora edulis fruit (Huangjinguo, Tainong and Ziguo No. 1) juices were analyzed and compared. The results showed that the content of total protein, total minerals and amino acids in Huangjinguo fruit juice were significantly higher than the other cultivars (p<0.05). The total sugar (7.53±0.06) g/kg, VB₂ 0.13 mg/100 g, VB₁₂ 0.23 mg/100 g and superoxide dismutase (238.67±0.92) U/mL activity of Tainong were the highest, and the total acid (42.43±0.26) g/kg, V_C (13.47±0.12) mg/100 g, VB₆ 0.15 mg/100 g and V_A content 0.024 mg/100 g of Ziguo No. 1 were higher than the other two cultivars. The nutritional components of three varieties of fruit juice were different. Considering the nutritional characteristics, Huangjinguo was the best cultivar in high value-added products and utilization.