Chapter 2

Review of Related Literature and Studies

This chapter presents the review of related literature and studies that has relevance to the
study conducted. These literature and studies are authored by Filipinos and Foreigners.

A. The History of Passion Flower Passiflora

Passiflora is known to have many names according to its kind. The history
of Passiflora or ‘Passion flower’ is interesting and unique. It is developed from the descriptions
of its flower parts supplied in the Seventeenth Century by Spanish priests in South America,
known at that time as the ‘New Spain’. It was known by the Spanish as “La Flor de las cinco
Llagas” or the ‘The Flower With The Five Wounds.’ ‘Passionis’ refers to (Christ’s) suffering.
The parts were interpreted from drawings and dried plants by Giacomo Bosio, a churchman and
historian, in Rome (1609), as representing various elements of the Crucifixion. [ CITATION Myl20 \l
1033 ]

B.
1. Nutritional Composition Of Passiflora Foetida

The species P. foetida also presents a genetic diversity (BEENA; BEEVY, 2015), and in
general it is considered to be a medicinal weed. Ethnobotanical studies pointed its leaves and
fruits in treatment of asthma, icterus, skin disorders, inflammation, digestion disorders,
stomachache, constipation, flatulence, dizziness (WAGNER et al., 1990), and anti-cancer activity
(PURICELLI et al., 2003).
 2. Nutritional Composition

Sugars and Organic Acids

Four soluble sugars, namely sucrose, fructose, glucose, and maltose, were identified, and their
contents were assessed in the table below. The most abundant sugars in P. foetida fruits were
found to be glucose (47.90%) and fructose (47.90%), while sucrose was found only in small
amounts (4.20%) and maltose was inexistent. Our results disagree with the results of other
passionfruits, in which sucrose was the most abundant sugar (about 60%); the rest were glucose
and fructose (about 40%). [ CITATION YaS19 \l 1033 ]

Table 3
Nutritional composition (fatty acids, amino acids, minerals, sugars, and organic acids) of the
fruit, expressed on a fresh weight (FW) basis and per 100 g edible portion.

Sugars (g) Per 100 g of FW Percentage of Total Sugars (%)

Glucose 1.6 ± 0.1 47.90

Fructose 1.6 ± 0.1 47.90

Sucrose 0.14 ± 0.01 4.20

Total 3.34
 3. The Five Organic Acids
The five organic acids in P. foetida fruits are oxalic acid, tartaric acid, malic acid,
ascorbic acid and citric acid, and their contents are shown in the table below. Oxalic
acid (29.17%) and citric acid (50.00%) are the major organic acids of the fruit among
all organic acids, and the analysis showed that they account for 79.17% of the total
acid content. Citric acid was also the most abundant organic acid in the passionfruit
samples, while other organic acids were of very low concentrations

Organic Acids
Per 100 g of FW Percentage of Total Organic Acids (%)
(mg)

Oxalic acid 0.07 ± 0.01 29.17

Tartaric acid 0.01 ± 0.00 4.17

Malic acid 0.01 ± 0.00 4.17

Ascorbic acid 0.03 ± 0.00 12.50

Citric acid 0.12 ± 0.01 50.00