01899naa a2200313 a 450000100080000000500110000800800410001902400570006010000200011724501050013726000090024252010250025165000130127665000130128965000130130265000150131565000140133065300130134465300190135765300160137665300180139265300130141065300150142370000170143870000190145570000170147470000210149177300730151220598602017-02-23       2016    bl uuuu     u00u1 u    #d7 ahttp://dx.doi.org/10.1016/j.foodres.2016.09.0282DOI1 aBOMTEMPO, L. L.  aBioactive amines in Passiflora are affected by species and fruit development.h[electronic resource]  c2016  aAbstract: Bioactive amines were determined in selected passion fruit species and throughout fruit development. The same amines (spermine, spermidine, agmatine, putrescine and tryptamine) were found in four Passiflora species (2008?2010 growing seasons) at different concentrations: P. alata had higher polyamines (spermine + spermidine, 8.41 mg/100 g); P. setacea and P. nitida had higher putrescine (&gt 7.0 mg/100 g); and P. setacea had higher agmatine contents (1.37 mg/100 g) compared to the others. The indolamine tryptamine was present at low concentrations in all species (~ 0.05 mg/100 g). P. nitida and P. alata had the highest soluble solids (~ 18°Brix); P. edulis had the lowest pH (2.97) and P. nitida the highest pH (4.19). Throughout P. setacea fruit development, the concentrations of spermidine, putrescine and agmatine decreased; spermine contents did not change; and pH decreased. Fruit shelf life and some of the health promoting properties of Passiflora and their synthesis are modulated by species.  aAgmatine  aRipening  aSpermine  aTryptamine  aMaracujá  aAgmatina  aAmadurecimento  aEspermidina  aPassion fruit  aSpermina  aTriptamina1 aCOSTA, A. M.1 aLIMA, H. C. de1 aENGESETH, N.1 aGLORIA, M. B. A.  tFood Research Internationalgv. 89, n. 1, p. 733-738, November 2016.