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Pineli Lde L, Rodrigues Jda S, Costa AM, de Lima HC, Chiarello MD, Melo L. 
“Antioxidants and sensory properties of the infusions of wild passiflora from Brazilian savannah: potential as functional beverages”. 
J Sci Food Agric. 2015 May 01;95(7):1500-6.
The study of biodiversity for species recovery and sustainable use has encouraged research with plants from Brazilian savannah. We aimed to characterize chemical and sensory properties of infusions of passifloras, due to their potential as functional beverages. Infusions and hydroalcoholic extracts of four species of wild passifloras, three varieties of Passiflora edulis and a commercial passiflora tea were evaluated for total phenolics (TPs), total flavonoids (TFs), condensed tannins (CTs), and antioxidant activity (DPPH and FRAP). Free-choice Profile and acceptance, compared with green tea, were performed for sensory characterization.
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