Characterization of the Leaves, Seeds and Seed Oils of Yellow (Passiflora Edulis Flavicarpa) and Purple (Passiflora Edulis) Passion Fruits

This study investigated the nutritional, phytochemical, antioxidant, antinutrient, and fatty acid compositions of the leaves and seeds of yellow ( Passiflora edulis flavicarpa ) and purple ( Passiflora edulis ) passion fruits. While the pulp is widely consumed, the leaves and seeds are often discarded as waste despite their potential value.The yellow leaves were nutritionally superior, with relatively high protein (9.92%) and fiber (14.88%) contents, whereas the seeds of both cultivars were rich in fiber (up to 50.43%) and fat, with yellow seeds having the highest lipid content (37.40%). Mineral analysis revealed appreciable levels of iron and zinc with negligible amounts of toxic metals. The yellow leaves also presented higher vitamin A (1537.66 µg RAE) and vitamin C (125.34 mg/g) contents. Phytochemical and antioxidant assays confirmed the presence of bioactive compounds, with yellow seeds exhibiting higher phenolic contents and purple seeds showing greater flavonoid contents and FRAP activity. Fatty acid profiling identified linoleic, oleic, palmitic, and stearic acids as major components.These findings highlight passion fruit leaves and seeds as promising resources for food, nutraceutical, and pharmaceutical applications.