Evaluation of the Amazonian fruit Ambelania acida: Chemical and nutritional studies

Ambelania acida is native to the Amazon region, with few published studies of its fruits. We examined the proximate composition of its fruits, including minerals, fatty acids, volatile organic compounds (VOCs), as well as its antioxidant capacity. The protein contents (2.61%) of the pulp and seeds (13.6%) were higher than observed in other taxa of the family or in other tropical fruits. Peel and pulp showed high contents of potassium, calcium, and magnesium, and the potassium content in the pulp was 1125 mg/100 g. The peel had higher contents of total phenolics, tannins, and ortho-diphenols than the pulp, as well as better antioxidant activity as evidenced by 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Power (FRAP), and Fe²⁺ chelating activity assays. GC-MS analyses identified 42 VOCs in the peel and pulp, with more than 90% being classified as terpenes. Eleven types of fatty acids were identified in the lipid fractions of the peel, pulp, and seeds. Linoleic acid, an essential fatty acid for humans, was the principal fatty acid in the edible portion of the fruit, therefore, evidencing its nutritionally significant profile for the fruits when considering the relationship among polyunsaturated, saturated, and monounsaturated fatty acids. The information gathered here indicates that this native fruit is a healthy food source and its cultivation and consumption should be stimulated.     

Phytochemical and nutritional significance of cactus pear

This review discusses cactus pear fruit with special emphasis on its functional components. Besides their nutritional importance, their significance in plant physiology is also described. Opuntia sp. is characterized by high levels of amino acids, especially proline and taurine. The latter was recently re-evaluated in nutritional science as a conditional amino acid and was hitherto virtually unknown in plant tissues. Free amino compounds also take part in osmoregulation and play an important role in betaxanthin biosynthesis. In contrast to red beets, cactus pears offer a great palette of colour hues and therefore may be used as a food colouring free from certification. The mucilages in Opuntia sp. tissue are responsible for water retention and can be used as dietary fibre or food thickening agents. Low in acids, the fruit is suitable for use in dairy products. With readily absorbable sugars, high vitamin C and mineral content, as well as containing polyphenols, amino acids and having a pleasant flavour, cactus pear is tailor-made for functional food preparations.     

Changes to polyphenols in the process of production of must and wines from blackcurrants and cherries. Part I. Total polyphenols and phenolic acids

The effect of pulp treatment on the qualitative and quantitative changes to polyphenol compounds exhibiting antioxidant properties, in musts and wines from blackcurrants and cherries was investigated. The following variants of pulp treatment were used: hot maceration, hot maceration and pulp pectinolysis with Rohapect MA Plus and Pektopol PM preparations, and also pulp pectinolysis with Rohapect and Pektopol preparations. Blackcurrant musts contained from 4800 to 6600 mg l^-1 of total polyphenols and cherry musts from 3060 to 3920 mg l^-1. The fermentation process caused a decrease in polyphenols content of approximately 25%. In production of fruit wines, the pulp treatment method had a considerable effect on the total content of polyphenols. In blackcurrant wines the highest extraction of polyphenols was obtained after pectinolysis with a Rohapect preparation. In the case of cherry wines the highest content of these compounds was extracted during pectinolysis with a Pektopol preparation. In musts and wines the presence of the following compounds, derivatives of hydroxycinnamic acid, was determined: neochlorogenic, chlorogenic, caffeic, p-coumaric and ferulic acids. The content of neochlorogenic acid was the highest both in musts and wines from blackcurrants and cherries and amounted to 41.7-126.3 mg l^-1, and 24.7-35.3 mg l^-1 respectively for blackcurrants and 74.3-87.7 mg l^-1and 44.5-71.4 mg l^-1 respectively for cherries. The enzymatic preparation Pektopol PM contained an enzyme acting as depsidase. It broke down chlorogenic acid and other compounds to simple phenolic acids (caffeic acid, p-coumaric acid).     

Bioactive Compounds and Antioxidant Activity of Bunchosia glandulifera

Bunchosia glandulifera is a red-colored fruit and a source of bioactive compounds with antioxidant potential. The fruit was collected in the city of Santo Antonio Patrulha-Brazil, and the pulp contained phenolic compounds, anthocyanins, flavonoids, lycopene, β-carotene, vitamin C, and caffeine. Rutin, vitexin, and quercitrin were the phenolic compounds identified in the pulp. The concentrations of lycopene (16.39 mg/100 g fruit) and β-carotene (8.10 mg/100 g fruit) provided the fruit’s distinct color. The fruit pulp was rich in caffeine (206.35 mg/100 g) and showed antioxidant activity as determined by Ferric Reducing Antioxidant Power, 2,2′-Azinobis-(3-Ethylbenzothiazoline-6-Sulfonic acid, and 2,2 Difenil-1-Picrilhidrazil. The high antioxidant activity was due to its high levels of bioactive compounds.     

Quality analysis of ‘Redhaven’ peach fruit grafted on 11 rootstocks of different genetic origin in a replant soil

The fruit quality of ‘Redhaven’ peach [Prunus persica (L.) Basch.] grafted on 11 (Adesoto, Julior, GF 677, Monegro, Barrier 1, Cadaman, MrS 2/5, Ishtara, Penta, Tetra and peach seedling) experimental rootstocks was evaluated in 2008 under replant orchard conditions. Several quality indices [weight, flesh firmness (FF), ground colour measurements, and soluble solids content (SSC)] were measured, and HPLC analysis were performed for numerous chemical parameters (quantification of individual sugars, organic acids, phenolic compounds in skin and in pulp). Total phenolic content and antioxidant capacity in skin and in pulp were also measured. Julior had the heaviest fruit, while Barrier 1 and GF 677 produced fruit lighter in weight. Rootstocks influenced harvest maturity. Monegro produced the least ripe fruit, characterised by high FF, phenolic compounds in the skin and low SSC. Adesoto rootstock resulted in the best overall fruit quality (high values of SSC, individual and total sugar content levels, individual and total organic acids and phenolic compounds in pulp) as well as high total yield. Julior rootstock also produced good quality peach (high values of SSC, individual and total sugars). Cadaman and peach seedling rootstock produced ‘Redhaven’ fruit of the lowest quality, indicated by low values of sugars, organic acids, phenolic compounds in pulp and in skin.     

SPME/GC/MS analysis of headspace aroma compounds of the Cameroonian fruit Tetrapleura tetraptera (Thonn.) Taub.

The aroma components of fresh and dried fruit shell of Tetrapleura tetraptera (Thonn.) Taub. (Mimosaceae) from Cameroon were analyzed by GC/FID, GC/MS, SPME/GC/FID, SPME/GC/MS, and olfactometry. The headspace is characterized by a high percentage of lower acids and esters. The main compounds in the SPME-headspace samples are 2-methylbutanoic acid (8.1%-14.5%), 2-methylbutenoic acid (3.5%-5.4%), acetic acid (13.0%-48.2%), butanoic acid (1.9-9.5%), 2-methylbutanoic acid ethyl ester (1.4%-3.4%), and 2-methylbutenoic acid ethyl ester (0.9%-10.3%) as well as 3-methylbutanone (0.3%-3.9%), butanol (0.4%-4.6%), 2-hydroxy-3-butanone (8.1%-31.6%), and 2-methylbutanol (3.6%-6.1%). Additional information on volatiles of an oleo-resin and a headspace sample from dried T. tetraptera fruits has been given and the analytical data correlated with olfactoric impressions to provide information about the aroma compounds responsible for the characteristic odour impression of these fruit samples.     

Chemical Evaluation of Musa ‘Bhimkol’ as a Baby Food

The edible pulp of Musa ‘Bhimkol’ was analysed for certain organic compounds and mineral nutrients at two stages of development of the fruit to evaluate it as a baby food. Energy value and carbohydrate concentration increased substantially as the fruit ripened so that 16.8% of the energy requirement (recommended daily allowance, RDA) for six-month-old infants would be met by 100 g of the fresh pulp. Although vitamin C content decreased at maturation, 7% of the RDA would be provided by 100 g fresh pulp. The fruit was found to be very rich in macro- and micronutrients, and 100% of the six-month infants RDA for K, Mn, Zn and Se would be satisfied with 100 g of fresh pulp. This amount of pulp would also provide 86%, 57%, 24% and 12% respectively of the Mg, Cu, Fe and P RDA. P and Mg were found to be more highly concentrated in the ripe than in the unripe fruit whereas the reverse was the case for Ca and Se. Aspartic acid, glutamic acid and leucine were the major amino acids in the ripe fruit and respectively constituted 13.1, 12.5 and 7.9%, of the total. The concentration of essential and non-essential amino acids was much higher than that in a commercial banana. Twelve of the 17 amino acids analysed were more concentrated in the mature compared with the green fruit, and 11 of these were an order of magnitude higher than in M paradisiaca L banana. The results of the present study demonstrate that Musa ‘Bhimkol’ is a nutritious baby food.     

Volatile composition of certain Amazonian fruits

The volatile constituents of several Amazonian fruits—bacuri, cupuacu, maruci and taperebá—were isolated by steam distillation-extraction of pulp or juice from the canned fruits. Essences were subjected to gas chromatographic analysis in high resolution wall-coated open tubular glass capillary columns; identification of the volatile constituents was based on mass spectral analysis, supported by gas chromatographic retentions under linearly temperature-programmed conditions. Considered individually, none of the compounds identified duplicates the aroma of any of these fruits. Many of them do, however, contribute fruity notes. This indicates that the typical aroma for each individual fruit is due not to one compound, but is probably the result of an integrated response to the contribution of a wide spectrum of compounds.     

Freeze Concentration of Pineapple Juice

Juice, extracted from fresh Costa Rican pineapples using a commercial extractor, was adjusted by finishing and centrifugation to two pulp levels, 12% and 2% by volume. Physical, chemical and sensory differences were measured in heat stabilized single strength juices, evaporator concentrated, and freeze-concentrated juices. Results indicated no significant differences between samples for Brix, % acid, total hexose, vitamin C, browning index, color, viscosity. Pulp content was lower in both freeze- and evaporator-concentrated samples. Significant (P < 0.01) flavor differences were detected between freeze-and evaporator-concentrated juices. Juices were ranked according to highest degree of fresh fruit taste as follows: (1) high pulp single strength, (2) freeze concentrate high pulp, and (3) evaporator concentrate high pulp. Flavor of reconstituted freeze-concentrated juice was comparable to single strength juice and preferable to evaporator concentrate.     

DEVELOPMENT OF A SWEETENER FROM BLACK PLUM (VITEX DONIANA) FRUIT

The Black plum (Vitex doniana) fruit was studied in respect of the chemical composition of its edible pulp, and syrup produced by concentration of extracted juice. Organoleptic evaluation was also conducted on the developed syrup. The results show that the edible pulp of the fruit is acidic (PH 5.20), high in moisture (67.9%), sucrose (12.5%) and reducing sugar (7.3%), and fairly rich in vitamin C (28.5 mg/100 g). Temperature of water used for extracting juice from the pulp correlated positively with soluble solids (r=0.86), titratable acidity (r=0.91) and negatively with vitamin C (r=?0.61). The syrup contained higher reducing sugars (51.7%), lower moisture (25.0%), but similar sucrose (12.9%) content compared to the pulp. The soluble solids of the extracted juice and consequently the yield of the syrup varied with water temperature. An optimum temperature of 80°C gave 20% (w/w) syrup per pulp. The syrup compares favorably with sucrose in sensory properties in model foods.     

Nutritional components and anti-oxidant capacity of ten cultivars and lines of cactus pear fruit (Opuntia spp.)

Cactus pear fruit (Opuntia) are harvested from various species of the genus Opuntia of the cactus family (Cactaceae), and are produced and consumed in several countries. We have characterized the nutritional content and antioxidant capacity (AC) of the fruit of ten cultivars/lines of distinct pulp colors. ‘Camuesa’ had the highest betalains, total carotenoids, ß-carotene, ascorbic acid, and was one of the highest in total phenolic compounds, but its AC did not demonstrate outstanding differences with some other cultivars/lines that were not as rich in these compounds. ‘Roja Pelota’ had high AC when measured with the DPPH assay, but had low total carotenoids, ß-carotene and total phenolic content. ‘Reyna’ had slightly low AC as measured by the FRAP assay, practically no betalains, and low vitamin C, tocopherols, ß-carotene, and total phenolic content.     

Activity of pectinmethylesterase,pectin content and vitamin C in acerola fruit at various stages of fruit development

In order to know which stage of fruit development is better for acerola industrialization, we studied the PME specific activity, pectin content and vitamin C at various stages of development. The acerola fruits were classified according to colour and weight in five stages: immature green (2.62–3.21 g), green (4.04–4.83 g), mature green/yellow (5.03–5.88 g), pale-red (6.16–6.77 g) and ripe mature (6.92–8.37 g). The results showed that the highest content of pectin and vitamin C occurred at the immature green stage, 4.51±0.1% yield, 2424 mg/100 g of pulp and decreased as fruit ripened, 2.99±0.03% yield, 957±0.0 mg/100 g of pulp, respectively. However, at the same stages, the values of PME specific activity were lowest, 0.61±0.01 and 0.55±0.0 units g⁻¹/g of pulp, respectively. The highest value of PME activity was 2.08±0.01 units g⁻¹/g of pulp in the green stage.     

Volatile compounds captured through purge and trap technique in caja-umbu (Spondias sp.) fruits during maturation

This work identifies the volatile compounds present in the pulp of caja-umbu (Spondias sp.) fruits harvested at two different stages (half-ripe and ripe) of maturation. The volatiles were captured through purge and trap technique. The half-ripe caja-umbu fruit pulp contained 67 components among which the principal compounds, representing an area of 71.7% of chromatogram, were identified as β-caryophyllene (22.2%), 2-methyl butanal (19.3%), 2-hexanol (18.6%), ethyl butyrate (7.6%) and α-caryophyllene (3.9%). However, in the ripe caja-umbu fruit pulp, 70 compounds were detected among which 2-methyl butanal (28.4%), 2-hexanol (15.0%), β-caryophyllene (14.1%), ethyl butyrate (6.1%) and α-caryophyllene (2.4%) were prominent compounds. There were notable quantitative differences in prominent compounds such as β-caryophyllene and 2-hexanol which were quantitatively higher in half-ripe fruits while 2-methyl butanal known to possess characteristic pungent fresh fruit aroma increased with maturation, being relatively higher in its content in ripe fruits.     

Influence of temperature,voltage gradient and electrode on ascorbic acid degradation kinetics during ohmic heating of tropical fruit pulp

Vitamin C also known as ascorbic acid is one of the most heat sensitive vitamins. Tropical fruits are a good source of vitamin C, but this vitamin is lost during processing due to high temperature. Ohmic heating is attempted as an alternative technique for the preservation of tropical fruit pulp. The objective of this study was to evaluate the influence of change in temperature, voltage gradient and electrode on vitamin C degradation in the tropical fruit pulps including papaya, sapota and guava, when it is ohmically heated. It was observed that with increase in temperature and voltage gradient, the ascorbic acid content decreased of all the fruit pulp test. Ohmic heating experiment was conducted with two different electrode viz stainless steel and titanium electrode. Ohmic heating experiment when performed with titanium electrode showed better retention of ascorbic acid. A separate experiment was conducted to study the effect of ohmic time on ascorbic acid degradation. Ascorbic acid degradation is also studied during the storage of the ohmic heated pulp. Ascorbic acid content decreased with increase in ohmic heating time and also with increase in storage days.     

Effect of climatic and sulphur fertilisation conditions,on phenolic compounds and vitamin C,in the inflorescences of eight broccoli cultivars

Flavonoids, hydroxycinnamoyl derivatives (sinapic and ferulic acid derivatives+caffeoyl-quinic acid derivatives) and vitamin C were quantified by HPLC-MS in five commercial and three experimental cultivars from freshly harvested broccoli inflorescences ( Brassica oleracea L. var. italica). In order to identify differences due to genetic and agronomic factors, the broccoli cultivars were grown under different climatic and agronomic conditions, i.e. early (winter) and late (spring) seasons with poor (15 kg/ha) and rich (150 kg/ha) sulphur fertilisation. The predominant sinapic and ferulic acid derivatives in all broccoli cultivars were 1,2-diferuloylgentiobiose, 1,2,2'-trisinapoylgentiobiose and 1,2'-disinapoyl-2-feruloylgentiobiose. In addition, the compounds 1,2-diferuloylgentiobiose, 1-sinapoyl-2,2'-diferuloylgentiobiose and 1,2,2'-triferuloylgentiobiose were identified in broccoli inflorescences for the first time. Extreme agronomic and environmental conditions (late season and rich sulphur fertilisation which could induce different stress situations on the plant) enhanced the phenolic content. Thus, total flavonoids showed the highest content, followed by total sinapic and feruloyl acid derivatives and total caffeoyl-quinic acid derivatives. In general, cultivars grown under rich fertilisation and late season conditions showed higher vitamin C content than those grown under the poor and early ones. Finally, results showed that commercial cultivars rendered higher amounts of phenolic compounds and vitamin C than the experimental ones.     

Effect of postharvest period on sugars,organic acids and fatty acids composition in commercially sold medlar (<Emphasis Type="Italic">Mespilus germanica</Emphasis> 'Dutch') fruit

Fructose, glucose, and sucrose as the major soluble sugars, and citric, malic, and ascorbic acids as the major organic acids were determined by HPLC, and palmitic acid (16:0) and stearic acid (18:0), oleic acid (18:1), linoleic acid (18:2n-6) and linolenic acid (18:3n-3) as the major fatty acids were determined by GC in medlar (Mespilus germanica 'Dutch') fruit. The compositional changes of these constituents were monitored during the post harvest period of commercially sold Dutch form throughout its rapid ripening (fruit softening-darkening). Sucrose was highest at 1 WAH (228.4 mg/100 g fresh wt) and then decreased, remaining very low at 4 WAH (1.4 mg/100 g fresh wt). As for the levels of fructose and glucose, their levels shifted up to 2230.8 and 845.2 mg/100 g fresh wt at 2 and 3 WAHs, then the levels lessened to their lowest concentration. The levels of the three acids were high at the beginning, except malic acid level at 2 WAH, all acids leveled off through the latter weeks of post harvest period. In the fruit studied, the levels of saturated palmitic acid (16:0) and stearic acid (18:0), and unsaturated oleic acid (18:1), linoleic acid (18:2n-6) and linolenic acid (18:3n-3) were most abundant fatty acids detected throughout medlar ripening (pulp softening and darkening). The level of palmitic and stearic acids as well as the level of linoleic and linolenic acids were the highest at 1 WAH and then suddenly decreased as the medlar soften and the pulp becomes slightly (2 WAH) and fully (3 WAH) brown through 2 and 4 WAHs. In addition to these prominent fatty acids, a remarkable decrease was also obtained in the content of some other fatty acids (C_10-15, C_16:1, C_20-24).     

Effects of maturity stage and storage on cactus berry (Myrtillocactus geometrizans) phenolics,vitamin C,betalains and their antioxidant properties

The CIE-LAB coordinates, total phenols, betalains and vitamin C were determined in berry cactus fruit at different maturity stages, before and after storage. The contribution of those antioxidant compounds to the Trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) were assessed as well. The simple phenolics profile was determined by high performance liquid chromatography with diode array detection (HPLC-DAD). After storage, the fruit develops similar colour compared to ripe and overripe fresh fruit. Total phenols and vitamin C were reduced by up to 82.4% and 68.5%, respectively, as fruit matures and after storage. On the contrary, beta-cyanins increase up to 51.8% as fruit matures and after storage. Betalains contribute with 58.4% to TEAC and up to 43.4 to ORAC values. Gallic acid and quercetin were the major simple phenolics present. Due to the contents of antioxidant compounds and the outstanding antioxidant activities, cactus berries could contribute to health.     

Aroma of the papaya fruit (Carica papaya, L.): indication of volatile precursors of terpene compounds

In fruit pulp of papaya (Carica papaya, L.) the enzymes were inhibited by Hg2+. These sample were compared with others, in which the enzymes had not been inhibited. After separation and prefractionation of volatiles by means of high vacuum distillation/solvent extraction and subsequent adsorption chromatography on silicagel, capillary gas chromatography-mass spectrometry showed that in the experiment with Hg2+ the formation of terpene alcohols and hydrocarbons as well as benzylisothiocyanate was totally inhibited. The formation of linalooloxides and related compounds was inhibited to about 60%. From these results the occurrence of bound terpene precursors in papaya fruit may be postulated, from which the free volatile terpenes are enzymatically liberated after decompartmentalization of tissue during fruit pulp preparation.     

Quality assessment of edible vegetable oils used as liquid medium in canned tuna

An experimental investigation was conducted to assess the quality of vegetable oils used as liquid medium in preserved fish. Sixteen tuna preserves were tested, including two in extra virgin olive oil, nine in olive oil (refined olive oil plus virgin olive oil) and five in refined seed oil. Next to the traditional routine analyses prescribed by the EEC Regulation N° 2568/91 (useful for a preliminary characterisation of oils used as liquid medium), the content of trans isomers of unsaturated fatty acids was determined and the analysis of polar compounds was performed by HPSEC (high performance size-exclusion chromatography). The acid composition showed the presence of highly unsaturated fatty acids, typical of fish lipids. Trans isomers were always absent in extra virgin olive oils, whereas they were always present in olive oils and in refined seed oils. Triglyceride oligopolymers, oxidised triglycerides and diglycerides, measured by means of the HPSEC analysis of polar compounds, ranged within 0.13-1.07%, 0.51-2.36% and 0.96-4.02%, respectively. The HPSEC analysis of polar compounds and the determination of trans isomers enabled better assessment of the quality of different types of oils used as liquid medium for canned tuna.     

山楂多酚含量的反相高效液相色谱法测定

建立同时测定山楂中绿原酸、表儿茶素和芦丁3 种酚类物质的反相高效液相色谱方法,并研究这三种酚类物质在山楂干果果肉、干果果核和鲜果果肉中的含量。经测定,表儿茶素在山楂鲜果果肉中含量最高,达到(1.661 ± 0.024) mg/g;绿原酸和芦丁在山楂干果果肉中含量最高,分别达到(0.550 ± 0.002) mg/g 和(0.498 ± 0.002) mg/g。本方法样品处理简单,具有良好的重现性和线性,相关性系数均达到0.999,绿原酸、表儿茶素和芦丁的回收率分别为91.8%～110.9%、94.6%～107.9% 和94.2%～108.8%;检出限分别为0.14、0.37 和0.68μg/ml (S/N ＝ 3)。