Anthocyanins of the Brazilian fruit Cyphomandra betaceae

The anthocyanin pigments present in the dark red seeds and reddish-brown peel of the fruit of the tree tomato (Cyphomandra betaceae) were identified. Pelargonidin-3-glucosyl-glucose was detected in both peel and seeds. Two other pigments were present in the seeds, identified as peonidin-3-glucosyl-glucose and malvinidin-3-glucosyl-glucose. All pigments had an identical sugar moiety tentatively identified as maltose. Besides the fact that seeds are not a very common source of anthocyanins, maltose has never been reported in the literature as the disaccharide of these compounds.     

Cyphomandra betacea Sendt. phenolics protect LDL from oxidation and PC12 cells from oxidative stress

Cyphomandra betacea Sendt. (tamarillo) is a subtropical fruit containing rich contents of anthocyanins and carotenoids. The antioxidant activity was investigated using a crude ethanol extract of C. betacea fruit and its partitioned fractions, i.e. the ethyl acetate, butanol and water fractions. The ethyl acetate fraction exhibited the highest DPPH scavenging activity, Trolox equivalent antioxidant capacity (TEAC) and total phenol content. C. betacea phenolics in ethyl acetate fraction inhibited copper-induced LDL oxidation equally to or more effectively than dl-α-tocopherol, as measured by decreased formation of thiobarbituric acid-reactive substances (TBARS), conjugated diene and relative electrophoretic mobility (REM). Furthermore, 3-(4,5-dimethyl-thiazol-2-yl)-2,5-diphenyl tetrazolium (MTT) reduction assay showed that C. betacea phenolics in ethyl acetate fraction prevent oxidative stress-induced cell death in neuronal PC12 cells in a dose-dependent manner via attenuation of ROS production. In conclusion, C. betacea phenolics are potent antioxidants which can inhibit LDL oxidation in vitro and ROS production in PC12 cells.     

Carotenoid composition and vitamin A value of some native Brazilian green leafy vegetables

The composition of carotenoids in five native Brazilian leafy vegetables was determined. The ranges of total carotenoid contents of Amaranthus viridis, Lepidium pseudodidymum, Xanthosoma spp., Sonchus oleraceus , and Portulaca oleracea were 347–468, 237–280, 225–361, 149–334 and 71–109 μg g⁻¹, with lutein and β-carotene predominating. The mean β-carotene contents (μg⁻¹) and vitamin A values (retinol equivalents RE_g⁻¹) were 110 and 18.4, 84.6 and 14.1, 67.3 and 11.2, 62.9 and 10.5, 29.8 and 4.99, respectively. The leaves contained 54–61% of lutein plus violaxanthin, 24–34% of β-carotene, 10–14% of neoxanthin and traces of zeaxanthin and α-crypto-xanthin. The native leafy vegetables were richer sources of provitamin A than the cultivated leafy vegetables analysed previously, justifying their commercial production.     

Carotenoid composition from the Brazilian tropical fruit camu–camu (Myrciaria dubia)

Camu–camu (Myrciaria dubia) is a small berry, native to the Amazon, known as a rich source of ascorbic acid. The carotenoid composition of this fruit was determined using high performance liquid chromatography-diode array detection on C₁₈ and C₃₀ columns. Fruits produced in two different regions of São Paulo State, Iguape and Mirandópolis, were analysed. All-trans-lutein was the major carotenoid in camu–camu fruits from both regions, ranging from 45% to 55% of the total carotenoid content (160.5 ± 93.1 μg/100 g for Iguape and 601.9 ± 75.6 μg/100 g for Mirandópolis fruits), followed by β-carotene, violaxanthin and luteoxanthin. The levels of lutein, β-carotene, violaxanthin, luteoxanthin and other minor carotenoids were significantly higher in the camu–camu produced in Mirandópolis region, most probably due to the higher temperature and light exposure found in this region, in comparison to those from Iguape. Maturation was also an important feature affecting batches from the same region.     

Carotenoid composition and vitamin A activity of medicinally important green leafy vegetables

Carotenoid composition of green leafy vegetables (GLVs, n = 30) with medicinal value was analyzed by HPLC; vitamin A activity (as retinol equivalent, RE) of provitamin A carotenoids was calculated. Results show that among GLVs studied, the level of β-carotene (50–130 mg/100 g dry wt) was higher in nine GLVs than other carotenoids while lutein (50–187 mg/100 g dry wt) and zeaxanthin (1–5 mg/100 g dry wt) were higher in 12 GLVs than other xanthophylls. α-Carotene was detected only in nine GLVs, ranging from 1 to 37 mg/100 g dry wt. Interestingly, Chenopodium album, Commelina benghalensis and Solanum nigrum were found to contain higher levels of both lutein and β-carotene in the range of 84–187 and 50–115 mg/100 g dry wt, respectively. The values of retinol equivalents (RE) ranged from 641 to 19101 and were higher (>10,000) in six GLVs of the 30. The results demonstrate that GLVs studied contained higher levels of RE and lutein.     

Carotenoid composition of Algerian date varieties (Phoenix dactylifera) at different edible maturation stages

The aim of this study was to investigate the carotenoid composition and the provitamin A value of three palm date (Phoenix dactylifera) varieties (Deglet-Nour, Hamraya and Tantebouchte) from Algeria at three different ripening stages (khallal, rutab and tamr). Chromatographic analysis showed that the major carotenoid pigment present in dates is lutein followed by β-carotene, with an evident carotenoid disappearance during ripening from the khallal to the tamr stage. The different date fruits present a total carotenoid content in the range of 61.7–167, 32.6–672, and 37.3–773 μg/100 g fresh weight (FW) in Deglet-nour, Tantebouchte and Hamraya varieties, respectively. The rutab stage of Tantebouchte showed the lowest carotenoid content of 32.6 μg/100 g FW, whereas the khallal stage of Hamraya presented the highest value, 773 μg/100 g FW, followed by Tantebouchte with 672 μg/100 g FW. Provitamin A value (due exclusively to β-carotene) increased from 0.4 to 0.5 RE/100 g in Deglet-Nour fruits, but decreased from 11.7 to 1.6 RE/100 g and from 3.9 to 0.5 RE/100 g in Tantebouchte and Hamraya fruits, respectively, during ripening. The lowest value was found at the tamr stage of the Deglet-Nour variety (0.5 RE/100 g) whereas the highest provitamin A content was found at the khallal stage of the Tantebouchte variety (11.7 RE/100 g).     

Salinity impact on fruit yield,essential oil composition and antioxidant activities of Coriandrum sativum fruit extracts

This study is designed to examine the fruit essential oil composition, the total phenolic amounts and the antioxidant activities in methanolic extracts of Coriandrum sativum under saline conditions. Increasing NaCl levels to 75 mM reduced significantly the fruit yield by 36%. The essential oil yield was 0.30%, based on the dry weight; it increased by 77% and 84% at 50 and 75 mM NaCl, respectively, in comparison to the control. The major constituents were linalool and camphor, whose amounts increased with increasing NaCl concentrations. Antioxidant activities of the methanol extracts were determined by three different test systems, namely DPPH, β-carotene/linoleic acid and reducing power assays. In these three test systems, the highest activity was exhibited in control plants and was reduced significantly with increasing NaCl levels. In control plants, the total phenolic amount was 1.04 mg GAE/g DW which decreased by 43% and 66% at 50 and 75 mM NaCl, respectively.     

Variations in essential oil and fatty acid composition during Myrtus communis var. italica fruit maturation

The essential oil and fatty acid composition of Myrtus communis var. italica fruit during its ripening was determined. The effect of the harvesting time on some physical properties of Myrtus fruits, fruit weight and moisture content, were significant. The increase of fruit weight (from 2.54 to 8.79 g% fruits) during ripeness was correlated positively with that of moisture content (from 28% to 72%). Fruit essential oil yields varied from 0.003% to 0.01% and showed a remarkable increase at 60 days after flowering to reach a maximum of 0.11%. Forty-seven volatile compounds were identified in fruit essential oils; 1,8-cineole (7.31–40.99%), geranyl acetate (1.83–20.54%), linalool (0.74–18.92%) and α-pinene (1.24–12.64%) were the main monoterpene compounds. Total fatty acid contents varied from 0.81% to 3.10% during fruit maturation and the predominant fatty acids were linoleic (12.21–71.34%), palmitic (13.58–37.07%) and oleic (6.49–21.89%) acids. The linoleic acid proportions correlated inversely with palmitic and oleic acids during all the stages of ripening.     

Chemical evaluation of the nutritive value of the raffia palm fruit (Raphia hookeri)

Investigations were carried out to determine the chemical composition of the fruit of the raffia palm (Raphia hookeri: Family, Palmaceae or Palmae). The peel and pulp (edible portion) were analysed. The effect of boiling on the chemical composition of the pulp was also investigated.The peel contained more moisture (62·4%) than the pulp (38·0%) in terms of wet weight. The protein and ether extract contents of the peel were found to be 3·2% and 1·8% of dry material, respectively. The ash content was 5·5%. Crude fibre gave a very high value of 70·3% for the peel, but the carbohydrate content was low (19·3%).There were decreases in the values of some nutrients after boiling the edible pulp of the fruit. Protein content decreased from 6·1% to 4·4% upon boiling. Ether extract and carbohydrate contents decreased from 11·8% to 11·3% and from 61·4% to 58·8%, respectively. Boiling increased the crude fibre and ash contents of the pulp from 17·7% and 3·0% to 21·2% and 4·3%, respectively. The calorific value decreased from 380·5 kcals to 354·7 kcals.Tannin content was highest of all the toxic substances evaluated. There was a decrease from 597 to $\text{360}\text{mg}\text{100}\text{g}$ on boiling. The peel contained $\text{234}\text{mg}\text{100}\text{g}$ tannins and $\text{24·3}\text{mg}\text{100}\text{g}$ hydrocyanic acid. Boiling the pulp resulted in reduction of the HCN from 12·4 to $\text{9·2}\text{mg}\text{100}\text{g}$, phytic acid from 1·0 to $\text{0·4}\text{mg}\text{100}\text{g}$, and oxalate from 26·4 to $\text{17·6}\text{mg}\text{100}\text{g}$. The peel had more oxalate ($\text{39·6}\text{mg}\text{100}\text{g}$) and cyanide ($\text{24·3}\text{mg}\text{100}\text{g}$) but less phytic acid ($\text{0·6}\text{mg}\text{100}\text{g}$) than the pulp.Ascorbic acid and carotene contents decreased upon cooking the pulp from $\text{63·0}\text{mg}\text{100}\text{g}$ and $\text{33·4 μ}\text{g}\text{100}\text{g}$ to $\text{28·3}\text{mg}\text{100}\text{g}$ and $\text{10·6 μ}\text{g}\text{100}\text{g}$, respectively. The peel had an ascorbic acid content of $\text{37·2}\text{mg}\text{100}\text{g}$ and carotene content of $\text{8·6 μ}\text{g}\text{100}\text{g}$.Calcium, potassium, sodium and phosphorus decreased with cooking, while magnesium, zinc and iron contents were increased. Potassium had the highest level followed by calcium. The pulp had (mg/100 g): K, 1075; Ca, 875; Mg, 315; Zn, 9·6; P, 76·8; and Na, 16. The peel had (mg/100 g): Ca, 250; Mg, 450; K, 700; Na, 8; Zn, 3·5; and P, 37·7. Copper, chromium and cobalt were not detected in the fruit.The results are discussed in terms of the value of the fruit as food for man or animals.     

Chemical evaluation of nutritive value of the fruit of African starapple (Chrysophyllum albidum)

The nutritive value of African starapple, Chrysophyllum albidum, was evaluated chemically. Chemical analyses were carried out on the peel and the edible pulp. The peel was shown to contain 58·9% moisture, 6·1% protein, 12·4% lipid, 4·6% ash, 62·4% carbohydrate and 14·5% crude fibre. The pulp contained 67·5% moisture, 8·8% protein, 15·1% lipid, 68·7% carbohydrate, 4·0% crude fibre and 3·4% ash.Analysis of the fruit for minerals showed the peel to contain (in mg/100 g dry matter): calcium, 250; potassium, 1175; sodium, 12; copper, 2·0; magnesium, 90; zinc, 3·8; iron, 200; and phosphorus, 76·8. The pulp contained (in mg/100 g dry matter): calcium, 100; potassium, 1175; sodium, 10; copper 2·0; magnesium, 75; zinc, 3·2; iron, 10; and phosphorus, 75·4. The peel contained ascrobic acid 239·1 mg/100 g and the pulp, 446·1 mg/100 g. Some toxicants were shown to be present. The peel contained 264 mg/100 g tannins and the pulp, 627 mg/100 g.The total oxalate content in the peel was 211 mg/100 g and in the pulp, 167 mg/100 g. The hydrocyanic acid content was 5·4 mg/100 g in the peel and 6·8 mg/100 g in the pulp. The phytic acid content was 0·8 mg/100 g in the peel and 1·6 mg/100 g in the pulp.The contribution of the fruit of African starapple to the nutrient requirements of consumers is discussed as well as other possible uses for the fruit.     

Characterization and thermal lability of carotenoids and vitamin C of tamarillo fruit (Solanum betaceum Cav.)

The carotenoids from yellow tamarillo were determined by high-performance liquid chromatography-photodiode array detection/mass spectrometry (HPLC-PDA/MS). Xanthophylls were found as esterified with palmitic and myristic acids. All-trans-β-cryptoxanthin esters and all-trans-β-carotene were the major carotenoids of tamarillo. Changes in carotenoid and vitamin C contents after thermal pasteurization of degassed and not degassed tomato tree nectars were studied. Zeaxanthin esters appeared to be the less thermo-labile carotenoids. Carotenoids degradation was not significantly influenced by dissolved oxygen level. However, thermal treatment induced 5,8-epoxidation and cis-isomerization. Retention of ascorbic acid was total under degassed conditions while losses of dehydroascorbic acid were not affected by the initial level of dissolved oxygen.     

Chemical composition, nutritional value, and antioxidant constituents of Kalopanax pictus leaves

This study was carried out to analyze the nutritional composition, mineral content and antioxidant activity of Kalopanax pictus leaves. K. pictus leaves are high in carbohydrates (60.37%) and crude protein content (27.05%) on a dry weight basis with low content of fatty acids (1.45%). Hyperoside (1), 3,5-di-O-caffeoyl quinic acid (2), methyl 3,5-dicaffeoyl quinate (3), and 3-O-feruloylquinic acid (4) were isolated and purified from this plant as well. In all the chemical assays used, compound 3 exerted better 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity, reducing power ability, and was a potent inhibitor of hydrogen peroxide (H₂O₂)-induced human embryonic kidney 293 (HEK 293) cell death and lipid peroxidation, whereas compound 4 presented as a powerful radical scavenger against superoxide radicals. Our results suggest that the chemical components of K. pictus leaves possess good antioxidant capacities and this species might have potential applications in the food and medical industries.     

Polyphenol composition, vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps

The pulp extracts of twenty-one varieties of citrus fruits (oranges, satsumah, clementine, mandarins, tangor, bergamot, lemon, tangelos, kumquat, calamondin and pamplemousses), commonly grown in Mauritius, were characterised in terms of their total soluble solids (TSS), titratable acidity (TA), polyphenol composition and vitamin C contents. Total phenolics ranged from 406.3 ± 14 to 1694 ± 19 ??g g^− 1 fresh weight (FW). Total flavonoids varied between 133 ± 6 and 965 ± 7 ??g g^− 1 FW and vitamin C contents were from 166 ± 19 ??g/mL to 677 ± 22 ??g/mL. The pulp of a pamplemousse variety had the highest TSS/TA ratio whereas lemon pulps had lowest TSS/TA ratios. The antioxidant activities of the pulp extracts were assessed and total phenolics correlated strongly with the trolox equivalent antioxidant capacity (TEAC), ferric reducing antioxidant capacity (FRAP) and hypochlorous acid (HOCl) scavenging activity assays. Based on their antioxidant activities, nine citrus fruits namely, one orange, tangor, kumquat, calamondin and pamplemousse variety and two mandarin and tangelo varieties were further characterised for their flavanone, flavonol and flavone levels by HPLC. Hesperidin (6.89 ± 0.06 to 26.98 ± 0.07 mg/g FW) and narirutin (0.27 ± 0.01 and 20.91 ± 0.10 mg/g FW) were present at high concentrations compared to the other flavonoid glycosides in the pulp extracts. Naringin was detected only in pulp extracts of pamplemousses. In the light of the data obtained, citrus fruit pulps represent an important source of phytochemicals with potent antioxidant capacity.     

Carotenoid composition and retinol equivalent in plants of nutritional and medicinal importance: Efficacy of β-carotene from Chenopodiumalbum in retinol-deficient rats

This study aimed to (1) quantify carotenoids in leafy vegetables and plants of nutritional and medicinal importance, (2) evaluate retinol equivalent (RE) of provitamin-A carotenoids and (3) determine efficacy of β-carotene from Chenopodium album and to compare with retinol formed on feeding to retinol-deficient rats for 3 weeks. β-Carotene and lutein contents (mg/100 g dry weight) ranged from 1.5 to 120 and 11.7 to 185 (leafy greens) and 0.4 to 34.7 and 11.8 to 679 (medicinal plants) whereas, α-carotene ranged from 0.3 to 35.6 (leafy greens) and 0.1 to 15.7 (medicinal plants). RE values (mg%) ranged from 0.4 to 20 and 0.42 to 5.8 in leafy greens and medicinal plants. Efficacy of β-carotene (2400 μg/kg diet) from C. album in retinol-deficient rats revealed a 93.6% rise in plasma retinol levels from 0.53 to 8.4 μM. The plants analysed are a good source of retinol precursors and biologically active lutein; therefore can be exploited to meet carotenoid requirements.     

A comparative analysis of lipid and carotenoid composition of the gonads of Anthocidaris crassispina, Diadema setosum and Salmacis sphaeroides

In this study, sea urchins Anthocidaris crassispina, Diadema setosum and Salmacis sphaeroides inhabiting the coastal area of Hong Kong were collected and their gonadal biochemical compositions determined and compared for the first time. The proximate nutritional composition of all species exhibited an order of lipid > protein > carbohydrate. Neutral lipid was the major lipid constituent, accounting for over 80% of the total lipid. The major fatty acids in neutral lipid fraction of the three urchins were C14:0, C16:0, C16:1 (n-7), C18:1 (n-7) and C20:5 (n-3), whereas those in the polar lipid fraction were C16:0, C16:4 (n-4), C20:4 (n-6) and C20:5 (n-3). The dominant carotenoid was echinenone, which accounted for 81.7%, 56.7% and 68.5% of the total carotenoids in A. crassispina, D. setosum and S. sphaeroides, respectively.     

Volatile and non-volatile chemical composition of the white guava fruit (Psidium guajava) at different stages of maturity

The effect of the maturation stages on the chemical composition and volatile compounds of the white Guava (Psidium guajava) Cv. Cortibel was investigated during three different stages. The stages were characterized by evolution of color, pH, titratable acidity, sugars, soluble solids, vitamin C and volatile components. The fruits were stored at 24 °C and air humidity of 74% for 13 days. The volatile extracts were obtained using headspace technique and analyzed using gas chromatograph/mass spectrometry (GC/MS) system. The titratable acidity and sugars decreased. The pH level and amount of vitamin C increased throughout progress of maturation. The behavior of volatile compounds of fruits in the three stages of maturation was: in immature fruits and those in their intermediate stage of maturation, were predominantly the aldehydes such as (E)-2-hexenal and (Z)-3-hexenal. In mature fruits, esters like Z-3-hexenyl acetate and E-3-hexenyl acetate and sesquiterpenes caryophyllene, α-humulene and β-bisabollene are present.     

Phenolic composition of Flacourtia indica, Opuntia megacantha and Sclerocarya birrea

The phenolic acid composition of the peel and pulp of the fruits of Flacourtia indica (Burm. f.) Merr., Opuntia megacantha (L.) Mill and Sclerocarya birrea (A. Rich.) Hochst., from Zimbabwe, were analysed using traditional colorimetric as well as HPLC methods. The total phenolics, flavanoids and condensed tannin levels varied with species. Sclerocarya birrea pulp had the highest total phenolics, flavanoids and condensed tannins, i.e., 2262 μg GAE/g, 202 μg catechin/g and 6.0% condensed tannins, respectively. Flacourtia indica pulp contained the least total phenolics, flavanoids and condensed tannins 334 μg GAE/g, 41 μg catechin/g and 1.4%, respectively. There were no significant differences in the total phenolics between the peels and the pulps of the individual fruits. However, significant differences were noted in the flavanoids and the condensed tannins between the peels and pulps of the fruits assayed. Ferulic acid, caffeic acid and vanillic acid were the dominant phenolic acids in the three fruits. There were differences between the phenolic acids in the peels and the pulps of the fruits.     

Carotenoid content and composition in rose hips (Rosa spp.) during ripening,determination of suitable maturity marker and implications for health promoting food products

Carotenoids are important antioxidants and valuable bioactive compounds contributing to the health benefits of different foods, and rose hips are known for high bioactive content. This study investigated the content of carotenoids and chlorophylls in hips from four rose species during the ripening period. Carotenoid content varied greatly between harvesting times, although species and year, and interactions between factors, also played an important role. Some carotenoids were identified only in hips of specific rose species. Some of the investigated compounds decreased (chlorophyll a) or increased (lycopene) consistently over the ripening period and could therefore be useful as maturity markers. An optimal content of total or specific carotenoids, e.g. for food products containing rose hips, might be obtained by proper choice of harvesting time and rose species.     

Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts

The effect of commercial fruit preparations (mango, mixed berry, passion fruit and strawberry) on the viability of probiotic bacteria, Lactobacillus acidophilus LAFTI^® L10 and Bifidobacterium animalis ssp. lactis LAFTI^® B94 in stirred yogurts during storage (35 days) at refrigerated temperature (4 °C) was evaluated. The results showed that addition of either 5 or 10 g/100 g fruit preparations had no significant (p>0.05) effect on the viability of the two probiotic strains except on L. acidophilus LAFTI L10 yogurt with 10 g/100 g passion fruit or mixed berry. After the addition of fruit preparation, 96% of the yogurts incorporated with fruit preparation did not exhibit a greater loss in the viability of probiotic bacteria compared to plain yogurt during the storage period. A correlation between the post-storage pH in yogurts and the survival of probiotic bacteria was observed. All the yogurts, however, contained the recommended levels of (10⁶-10⁷ cfu/g) probiotic bacteria at the end of 35-day shelf life.