Characterization of Flavonoids and Phenolic Acids in the Leaves and Fruits of Passiflora edulis

Passiflora edulis, commonly known as passion fruit, is widely appreciated not only for its nutritional value but also for its potential therapeutic properties due to the presence of bioactive compounds. This study focuses on the characterization of flavonoids and phenolic acids in the leaves and fruits of Passiflora edulis through advanced chromatographic techniques and spectroscopic analysis. Using high-performance liquid chromatography (HPLC) coupled with mass spectrometry (MS), a comprehensive profile of flavonoids (such as quercetin, kaempferol, and rutin) and phenolic acids (including caffeic acid, chlorogenic acid, and ferulic acid) was developed. The antioxidant activities of these compounds were also evaluated using in vitro assays such as DPPH and ABTS radical scavenging tests. Our findings reveal a significant concentration of flavonoids and phenolic acids in both the leaves and fruits of Passiflora edulis, supporting their potential role in promoting health benefits and their application in nutraceuticals.