Komoditas : Buah-buahan Tahun 2004-2008 (1.000 judul)
Bao Yang, Mouming Zhao, K. Nagendra Prasad, Guoxiang Jiang, Yueming Jiang, Effect of methylation on the structure and radical scavenging activity of polysaccharides from longan (Dimocarpus longan Lour.) fruit pericarp, Food Chemistry, Volume 118, Issue 2, 15 January 2010, Pages 364-368, ISSN 0308-8146, DOI: 10.1016/j.foodchem.2009.04.128.
(http://www.sciencedirect.com/science/article/B6T6R-4W7RYJ6- G/2/f4a6c80e8a89ce28d30bdb1727af559a)
Abstract:
Polysaccharides of longan fruit pericarp (PLFP) were purified by gel filtration chromatography and methylated by methyl iodide. The structure of methylated PLFP was identified by gas chromatography/mass spectrometry. The results indicated that the percentages of methylated Ara, Glc and Gal increased gradually to a maximal value with increasing volume of methyl iodide.
Methylation resulted in a decrease in the DPPH radical scavenging activity of PLFP, while the superoxide anion radical scavenging activity of PLFP decreased with increasing the degree of methylation. When the degree of methylation reached up to 47.4% or a higher value, a promoted effect on the generation of superoxide anion was observed. Furthermore, a high correlation coefficient between degree of methylation and superoxide anion radical scavenging activity of PLFP was determined, which indicated the important role of hydroxyl groups of monosaccharide units in the radical scavenging activity of PLFP.
Keywords: Longan; Polysaccharide; Methylation; Structure; Radical scavenging activity
Lisbeth A. Pacheco-Palencia, Stephen T. Talcott, Chemical stability of acai fruit (Euterpe oleracea Mart.) anthocyanins as influenced by naturally occurring and externally added polyphenolic cofactors in model systems, Food Chemistry, Volume 118, Issue 1, 1 January 2010, Pages 17-25, ISSN 0308-8146, DOI: 10.1016/j.foodchem.2009.02.032.
(http://www.sciencedirect.com/science/article/B6T6R-4VP4TPY- 1/2/49c4b47d50f70ccacb1b7be6064c18b9)
Abstract:
The influence of different classes of naturally occurring and externally added polyphenolic cofactors on the phytochemical and colour stability of anthocyanins in acai fruit (Euterpe oleracea) was investigated. Model systems were based on anthocyanin isolates from acai fruit, rich in cyanidin-3-rutinoside (311 +/- 27 mg/l) and cyanidin-3-glucoside (208 +/- 18 mg/l), and isolated groups of naturally occurring polyphenolic cofactors in acai fruit (phenolic acids, procyanidins, and flavone-C-glycosides, each adjusted to ~50 mg/l). Anthocyanin degradation kinetics were assessed as a function of pH (3.0, 3.5, and 4.0) and storage temperature (5, 20 and 30 [degree sign]C). During storage, anthocyanins experienced pH and temperature-dependent losses, and the half life cyanidin-3-rutinoside (t1/2 = 2.67-210 days) was consistently longer than cyanidin-3- glucoside (t1/2 = 1.13-144 days). The presence of flavone-C-glycosides induced significant hyperchromic shifts and enhanced anthocyanin stability at all pH and temperature combinations, while no significant effects were attributed to the presence of phenolic acids or procyanidins.
Additional models using externally added cofactors from rooibos tea, also rich in flavone-C- glycosides, resulted in up to 45.5% higher anthocyanin colour and up to 40.7% increased anthocyanin stability compared to uncopigmented anthocyanin isolates and had similar copigmentation effects to a commercial rosemary-based colour enhancer. Results suggest flavone-C-glycosides offer potential for their use as colour enhancers and stabilizing agents in products rich in cyanidin glycosides, particularly acai fruit-containing foods, juice blends, and beverages.
Keywords: Euterpe oleracea; Acai; Anthocyanin; Cofactor; Colour; Copigmentation; Stability
Chun Yi, Yueming Jiang, John Shi, Hongxia Qu, Sophia Xue, Xuewu Duan, Jingyu Shi, Nagendra K. Prasad, ATP-regulation of antioxidant properties and phenolics in litchi fruit during browning and pathogen infection process, Food Chemistry, Volume 118, Issue 1, 1 January 2010, Pages 42-47, ISSN 0308-8146, DOI: 10.1016/j.foodchem.2009.04.074.
(http://www.sciencedirect.com/science/article/B6T6R-4W6Y38V- 3/2/be45fb1026680534a2b7072a66a720e7)
Abstract:
The impact of energy level on antioxidant properties in relation to pericarp browning and loss of disease resistance of litchi fruit was investigated. Litchi fruits were vacuum-infiltrated with distiled water (control), 1 mM adenosine triphosphate (ATP) and 0.5 mM 2,4-dinitrophenol (DNP) under 75 kPa for 3 min before being inoculated with Peronophythora litchi or not. ATP-treated fruits presented higher activities of antioxidant enzymes, including catalase (CAT), superoxide dismutase (SOD) and ascorbate peroxidase (APX). Higher activities of 1,1-diphenyl-2- picrylhydrazyl (DPPH) scavenging, reducing power and contents of phenolic compounds were also observed in ATP-treated fruit during storage. In contrast, DNP treatment lowered the enzymes activities, scavenging ability and the contents of phenolic compounds. Higher levels of antioxidant enzymatic system and non-enzymatic system were observed in P. litchii-inoculated fruits than those in non-inoculated fruits. Application of ATP and DNP exhibited a similar change patterns and effects in inoculated fruits. When related to previously reported ATP levels, the results suggested that ATP levels could regulate the antioxidant system. Sufficient available energy is crucial for inhibiting browning and preventing the loss of disease resistance in harvested litchi fruit.
Keywords: Litchi; ATP depletion; Energy; DNP; Antioxidant ability; Phenols; Pathogen infection Nitra Nuengchamnong, Kornkanok Ingkaninan, On-line HPLC-MS-DPPH assay for the analysis of phenolic antioxidant compounds in fruit wine: Antidesma thwaitesianum Muell., Food Chemistry, Volume 118, Issue 1, 1 January 2010, Pages 147-152, ISSN 0308-8146, DOI:
10.1016/j.foodchem.2009.04.069.
(http://www.sciencedirect.com/science/article/B6T6R-4W6Y11M- 1/2/bf21a31d71f73bcda2c4bb90422c5089)
Abstract:
A reversed phase high performance liquid chromatography (RP-HPLC) separation coupled with an electrospray ionisation mass spectrometry detection (ESI-MS) and the 2,2-diphenyl-1- picrylhydrazyl (DPPH) assay was used for the screening of multiple antioxidant compounds in Antidesma thwaitesianum Muell. fruit wine. The active compounds were identified by comparison with authentic standards and published mass spectra. With the help of the multidimensional information of LC-ESI-MS/MS and DPPH assay, the compounds with different chemical structures could be determined in one run successfully. The antioxidant compounds were separated and identified as gallic acid, cyanidin-3-sophoroside, monogalloyl glucoside, delphinidin-3- sambubioside, catechin, caffeic acid, and pelargonidin-3-malonyl glucoside. This result shows that an on-line HPLC-MS-DPPH assay can be a powerful technique for the rapid characterisation of antioxidant compounds in plant extracts.
Keywords: On-line HPLC-MS-antioxidant assay; Fruit wine; Characterisation; Antidesma thwaitesianum
H. Berrada, M. Fernandez, M.J. Ruiz, J.C. Molto, J. Manes, G. Font, Surveillance of pesticide residues in fruits from Valencia during twenty months (2004/05), Food Control, Volume 21, Issue 1, January 2010, Pages 36-44, ISSN 0956-7135, DOI: 10.1016/j.foodcont.2009.03.011.
(http://www.sciencedirect.com/science/article/B6T6S-4VYXMJC- 3/2/91d1d9a879255879c5f9e2b50ac29a01)
Abstract:
The aim of this study was to investigate the pesticide residues in market fruits (oranges, tangerines, nectarines, peaches and khakis) from one Valencian Cooperative (Spain) and to conduct a monitoring of 32 organophosphorous, organonitrogen and organohalogenated pesticides and nine dithiocarbamate fungicides (DTCFs) usually applied on cultures of this area.
Extracts were obtained by an official procedure for routine analysis based on ethyl acetate extraction. Residues of pesticides were determined by gas chromatography with nitrogen phosphorous detector (NPD), electron-capture detector (ECD) and mass spectrometry (MS) detectors. Mean recoveries obtained at fortification levels between 0.05 and 5 mg kg-1 were in range of 56-97% with relative standard deviations (RSDs) from 5% to 18%. The limits of quantification (LOQs) were in range of 0.1-140 [mu]g kg-1 and lower than maximum residue limits (MRL) established by the Spanish legislation. 73% of the samples had no detectable residues. Of the contaminated samples, 13.8% exceeded the maximum residue limits (MRLs). Peaches and oranges showed the lowest contamination rates (13.9% and 21.3%, respectively). The contamination and violation rates were similar than the percentages recorded in previous monitoring studies in the same Community. Estimated daily intakes (EDIs) were calculated for these compounds in basis of European maximum residue limits (MRL) and residues found in the analysed samples and were compared with the acceptable daily intakes (ADIs).
Keywords: Monitoring; Multiresidue analysis; Fruits; Pesticides; Dithiocarbamates; Gas chromatography; Mass spectrometry; Acceptable daily intake; Estimated daily intake
F. Bonzanini, R. Bruni, G. Palla, N. Serlataite, A. Caligiani, Identification and distribution of lignans in Punica granatum L. fruit endocarp, pulp, seeds, wood knots and commercial juices by GC-MS, Food Chemistry, Volume 117, Issue 4, 15 December 2009, Pages 745-749, ISSN 0308-8146, DOI: 10.1016/j.foodchem.2009.04.057.
(http://www.sciencedirect.com/science/article/B6T6R-4W6XW2X- 5/2/20841fa6044f8e7c734f48400c756640)
Abstract:
The lignans isolariciresinol, medioresinol, matairesinol, pinoresinol, secoisolariciresinol and syringaresinol were detected and quantified for the first time in pomegranate (Punica granatum L.) and in commercial pomegranate juices by means of GC-MS. The total lignan content in the different plant parts was estimated as follows: 36.1 +/- 0.3 [mu]g/g in seeds, 17.8 +/- 0.2 [mu]g/g in wood knots, 11.2 +/- 0.2 [mu]g/g in fruit pulp, 3.3 +/- 0.1 [mu]g/g in endocarp. Secondary metabolite distribution varied greatly in the evaluated samples, with syringaresinol being the most abundant contributor in seeds (23.5 +/- 0.4 [mu]g/g) and pinoresinol in knots, pulp, endocarp and juice (8.9 +/- 0.3, 7.4 +/- 0.2, 3.3 +/- 0.1 and 2.1 +/- 0.2 [mu]g/g, respectively). A survey on two concentrated juices and three commercial pomegranate beverages evidenced the presence of lignans in all of them, with values ranging from 0.4 +/- 0.1 to 4.4 +/- 0.1 [mu]g/g. Lignans may be relevant contributors to the purported dietary beneficial properties of pomegranate juice and their considerable abundance in agro-industrial waste materials could render P. granatum by-products an inexpensive and renewable natural source of these healthy compounds.
Keywords: Functional foods; Pomegranate juice; Pomegranate seeds; Lignans; Agroindustrial wastes
J.N. Bruhn, J.D. Mihail, Forest farming of shiitake mushrooms: Aspects of forced fruiting, Bioresource Technology, Volume 100, Issue 23, December 2009, Pages 5973-5978, ISSN 0960- 8524, DOI: 10.1016/j.biortech.2009.01.079.
(http://www.sciencedirect.com/science/article/B6V24-4WS85S0- 1/2/ebab4340c40946c6cb4cfbd556c896cb)
Abstract:
Three outdoor shiitake (Lentinula edodes (Berk.) Pegler) cultivation experiments were established during 2002-2004 at the University of Missouri Horticulture and Agroforestry Research Center, in central Missouri. Over three complete years following a year of spawn run, we examined shiitake mushroom production in response to the temperature of forcing water, inoculum strain, substrate host species and physical orientation of the log during fruiting. Forcing compressed the period of most productive fruiting to the two years following spawn run. Further, chilled forcing water, 10-12 [degree sign]C, significantly enhanced yield, particularly when ambient air temperatures were favorable for the selected mushroom strain. The temperature of water available for force-fruiting shiitake logs depends on geographic location (latitude) and source (i.e., farm pond vs. spring or well water). Prospective growers should be aware of this effect when designing their management and business plans.
Keywords: Forcing water temperature; Log position; Lentinula edodes strain
D.R. Pompeu, E.M. Silva, H. Rogez, Optimisation of the solvent extraction of phenolic antioxidants from fruits of Euterpe oleracea using Response Surface Methodology, Bioresource Technology, Volume 100, Issue 23, December 2009, Pages 6076-6082, ISSN 0960-8524, DOI:
10.1016/j.biortech.2009.03.083.
(http://www.sciencedirect.com/science/article/B6V24-4WP4BFH- 1/2/a4695ad11896948d9ba332828b41a4be)
Abstract:
Fruits of Euterpe oleracea (FEO) are currently known as elements that present a very high antioxidant activity (AAO), as measured by the Oxygen Radical Absorbance Capacity. They are particularly rich in total phenolics (TP) and total anthocyanins (TA). Response Surface Methodology was used to optimise the solvent extraction of phenolic antioxidants from FEO, using a second-order polynomial equation to describe the experimental data for TP, TA, and AAO. In order to determine the best solid-to-liquid ratio and time of extraction, some preliminary studies were conducted. A rotatable central composite design with three variables (ethanol proportion, hydrochloric acid concentration and temperature) was then used. The results showed a good fit to the proposed model (R2 > 0.89). TP and TA, as well as TA and AAO, showed significant correlations (P < 0.05). The optimised conditions that maximized the yields of phenolic compounds (TP and TA) and AAO from FEO were: ethanol proportion between 70% and 80%, hydrochloric acid concentration between 0.065 and 0.074 mol/L and a temperature of 58 [degree sign]C.
Keywords: Extraction; Polyphenols; Response Surface Methodology; Antioxidant activity; Euterpe oleracea
Mee Kin Chai, Guan Huat Tan, Validation of a headspace solid-phase microextraction procedure with gas chromatography-electron capture detection of pesticide residues in fruits and vegetables, Food Chemistry, Volume 117, Issue 3, 1 December 2009, Pages 561-567, ISSN 0308-8146, DOI:
10.1016/j.foodchem.2009.04.034.
(http://www.sciencedirect.com/science/article/B6T6R-4W3PT8H- D/2/cbb4301159cf5d8a7bda30eb5f312723)
Abstract:
Headspace solid-phase microextraction (HS-SPME) was evaluated for the determination of pesticide residues in fruits and vegetables by gas chromatography with an electron capture detector (GC-ECD). The fibre used was coated with polydimethylsiloxane (100 [mu]m thickness) and the analytical conditions employed have been developed and optimised in a previous work [Chai, M. K., Tan, G. H., & Asha, L. (2008). Optimisation of headspace solid-phase microextraction for the determination of pesticide residues in vegetables and fruits. Analytical Sciences, 24 (2), 273-276]. The results show that the HS-SPME procedure gave a better linear range, accuracy, precision, detection and quantification limits and is adequate for analysing pesticide residues in fruits and vegetables. The average recoveries obtained for each pesticide ranged between 71%
and 98% at three fortification levels with the relative standard deviation of less than 5%.
Repeatability (0.3-3.7%) and intermediate precision (0.8-2.5%) were shown to be satisfactory. The limits of detection (0.01-1 [mu]g L-1) and the limits of quantification (0.05-5 [mu]g L-1) of these pesticides were much lower than the maximum residue levels (MRL), allowed for fruits and vegetables in Malaysia.
Keywords: HS-SPME; Organochlorine; Organophosphorous; GC-ECD
S. Vermeir, M.L.A.T.M. Hertog, K. Vankerschaver, R. Swennen, B.M. Nicolai, J. Lammertyn, Instrumental based flavour characterisation of banana fruit, LWT - Food Science and Technology, Volume 42, Issue 10, December 2009, Pages 1647-1653, ISSN 0023-6438, DOI:
10.1016/j.lwt.2009.05.024.
(http://www.sciencedirect.com/science/article/B6WMV-4WGK4R6- 2/2/b4a20785fe2d4d9fcbeea30d035410c2)
Abstract:
Different instrumental techniques are used to evaluate the integrated flavour profile, including taste and volatile components, of a common export banana cultivar (Gran Enano) during ripening.
Besides standard techniques to assess fruit quality (firmness, soluble solids content), gas chromatography-mass spectrometry (GC-MS) with headspace solid-phase micro-extraction (HS SPME) was used for the quantification of the different volatile components. The most important taste components with respect to sweetness (d-glucose, d-fructose, sucrose) and sourness (l- malic acid and citric acid) were determined using an enzymatic high-throughput (EHT) method.
The different parameters were monitored during a ripening process starting from a green colour stage until fully ripened bananas. Clear differences were observed between bananas at different ripening stages with respect to the main instrumental attributes (total acid and sugar content, total volatile production, SSC, and firmness) and the individual volatile components. In addition, differences in flavour profile were observed between ethylene and non-ethylene treated bananas at the same colour stage and between bananas from different origins.
Keywords: Banana; Flavour profile; Gas chromatography-mass spectrometry; Enzymatic high- throughput analysis; Multivariate statistical analysis
Jian Sun, Jinyan Yao, Shaoxi Huang, Xing Long, Jubing Wang, Elena Garcia-Garcia, Antioxidant activity of polyphenol and anthocyanin extracts from fruits of Kadsura coccinea (Lem.) A.C. Smith, Food Chemistry, Volume 117, Issue 2, 15 November 2009, Pages 276-281, ISSN 0308-8146, DOI: 10.1016/j.foodchem.2009.04.001.
(http://www.sciencedirect.com/science/article/B6T6R-4W1BVC3- 2/2/866d8b15640bbb1b113c765a4c39bc9d)
Abstract:
Polyphenols and anthocyanins were extracted from Kadsura coccinea fruit. The contents of total phenolics and anthocyanins, influences of pH and temperature on anthocyanins, and antioxidant activities of extracts were further analyzed. The results showed that the total phenolic content of peel extracts was superior to that of pulp extracts. The total anthocyanin content of peel extracts was 180 +/- 2.91 mg/100 g of fresh peel tissues. K. coccinea anthocyanins were stable below pH 4, whilst high temperature and extended heating time induced their degradation. Metal-chelating capacity (MCC) assay indicated that no ortho-dihydroxy aromatic moiety existed in the B-ring of the anthocyanin molecules, but there might be a catechol group in the B-ring of the polyphenol molecules. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and reducing power of extracts decreased in the following order: peel polyphenol extracts > anthocyanin extracts >
pulp polyphenol extracts. It would be worthwhile to introduce this rare fruit into more countries.
Keywords: Kadsura coccinea; Fruits; Polyphenols; Anthocyanins; Antioxidant activity
John S. Maninang, Ma. Concepcion C. Lizada, Hiroshi Gemma, Inhibition of aldehyde dehydrogenase enzyme by Durian (Durio zibethinus Murray) fruit extract, Food Chemistry, Volume 117, Issue 2, 15 November 2009, Pages 352-355, ISSN 0308-8146, DOI:
10.1016/j.foodchem.2009.03.106.
(http://www.sciencedirect.com/science/article/B6T6R-4W0WJB9- 9/2/fb82115bae6d9e9bb88cdffdaed8485c)
Abstract:
The scientific basis of the adverse, or at times lethal, effect of ingesting durian (Durio zibethinus Murray) while imbibing alcohol has not been established. Symptoms are reminiscent of the disulfiram-ethanol reaction (DER) arising from the inhibition of aldehyde dehydrogenase (ALDH).
Cognizant of the inhibitory effect of sulphur compounds like disulfiram on ALDH and the rich sulphur content of durian, the influence of durian fruit extract on the ALDH-mediated oxidative metabolism of acetaldehyde was investigated. We report a dose-dependent inhibition of yeast ALDH (yALDH), at most 70% at 0.33 ppm (mg extract/l assay mix), by dichloromethane:pentane extracts. Sulphur-rich TLC fruit extract fractions that eluted farthest from the origin effected the greatest inhibitory action. yALDH assay using diethyl disulfide as internal standard further supports the role of durian's sulfury constituents in the fruit's ALDH-inhibiting property. Insight into the etiology of DER-like symptoms felt upon simultaneous durian and alcohol consumption is hereby presented.
Keywords: Alcohol; ALDH inhibition; Disulfiram-ethanol reaction; Durian; Durian-alcohol reaction Jianchun Xie, Baoguo Sun, Shuaibin Wang, Yoichiro Ito, Isolation and purification of nootkatone from the essential oil of fruits of Alpinia oxyphylla Miquel by high-speed counter-current chromatography, Food Chemistry, Volume 117, Issue 2, 15 November 2009, Pages 375-380, ISSN 0308-8146, DOI: 10.1016/j.foodchem.2009.04.011.
(http://www.sciencedirect.com/science/article/B6T6R-4W26GFM- 1/2/c34dd3656580680d1ebc23fe7194bcad)
Abstract:
HSCCC technique in a semi-preparative scale was successfully applied in isolation and purification of nootkatone from the essential oil of fruits of Alpinia oxyphylla Miquel. Twelve kinds of two-phase solvent systems, consisting of seven non-aqueous and five organic-aqueous solvent systems, were selected with not only suitable partition coefficients of nootkatone but also suitable separation factors between nootkatone and valencene, the dominant impurity in the essential oil.
Further on HSCCC, n-hexane-chloroform-acetonitrile (10:1:10, v/v) amongst the non-aqueous solvent systems and n-hexane-methanol-water (5:4:1, v/v) amongst the organic-aqueous solvent systems were separately screened out. However, n-hexane-methanol-water (5:4:1, v/v) was thought optimal due to quite shorter elution time and better HSCCC peak form. By eluting the lower phase of this solvent system in head-tail mode, 3.1 mg of nootkatone was obtained at a purity of 92.30% by GC-MS from 80 mg of crude essential oil in one step operation in less than 4 h. The chemical structure of nootkatone fraction was confirmed by EI-MS and 1H NMR.
Keywords: Counter-current chromatography; Alpinia oxyphylla Miquel; Sesquiterpenoid;
Nootkatone; Flavor; Bioactive component
Marc Greven, Sue Neal, Steve Green, Bartolomeo Dichio, Brent Clothier, The effects of drought on the water use, fruit development and oil yield from young olive trees, Agricultural Water Management, Volume 96, Issue 11, November 2009, Pages 1525-1531, ISSN 0378-3774, DOI:
10.1016/j.agwat.2009.06.002.
(http://www.sciencedirect.com/science/article/B6T3X-4WP4BGS- 2/2/9acd34238a9d80944513d0e4dffab311)
Abstract:
In Marlborough, New Zealand, olives are becoming an important crop alongside grapes. However, despite olives being drought resistant, they are generally planted on the poorer free-draining soils.
Also, with the strong increase in cropping area, the demand for irrigation water has increased dramatically. In this research, we investigate the impact of short-term water stress on plant physiological processes, crop yield and oil quality in Marlborough, New Zealand. For that purpose, during the dry summer of 2000-2001, two trees were kept without irrigation for 64 days while two neighbouring trees were irrigated following standard practice. The trees were measured for transpiration (E), leaf and stem water potential ([Psi]L and [Psi]S), every other day, from dawn to dusk for three weeks from just before irrigation was started up again. All four trees were wired up for measuring stem sap flow (T) which was recorded hourly and a basic meteorological station provided weather data. Fruit and shoot development was measured weekly. It was found that under the short period of dry conditions with soil moisture (() dropping to <5%, olive trees kept functioning at a very low level with [Psi]L and [Psi]S reduced from -1 to <-4.0 MPa (T) reduced from 20 to 5 mm/h and (E) reduced from 1.5 to 1.0 mmol m-2 s-1. Within 10 days of restarting irrigation all these parameters were back to pre-drought levels. Both fruit and shoot growth came to a standstill within a week after drought was induced. During the first few days after re-watering, a high variability in [Psi]L was found between leaves from the same trees. This variability disappeared after ~six days. Shoot growth did not recover after re-watering but fruit growth rate, became the same as for continuously irrigated trees within days, but fruit size did not manage to recover before harvest. Yield from the dry trees was low because berry and pit weight were reduced by almost 50% at harvest, had a lower oil and percentage and were lower in phenolics.
Stem sap flow was found to give a very good continuous measurement for the hydration status of the olive trees.
Keywords: Olive; Drought; Leaf water potential; Stem sap flow; Stomatal conductance
Gregorio Egea, Maria M. Gonzalez-Real, Alain Baille, Pedro A. Nortes, Paloma Sanchez-Bel, Rafael Domingo, The effects of contrasted deficit irrigation strategies on the fruit growth and kernel quality of mature almond trees, Agricultural Water Management, Volume 96, Issue 11, November 2009, Pages 1605-1614, ISSN 0378-3774, DOI: 10.1016/j.agwat.2009.06.017.
(http://www.sciencedirect.com/science/article/B6T3X-4WSG2SC- 2/2/1fb9dd31f12f6e2a35cbeb737f6c901a)
Abstract:
The aim of this study was to quantify and compare the effects of two different deficit irrigation (DI) strategies (regulated deficit irrigation, or RDI, and partial rootzone drying, PRD) on almond (Prunus dulcis (Mill.) D.A. Webb) fruit growth and quality. Five irrigation treatments, ranging from moderate to severe water restriction, were applied: (i) full irrigation (FI), irrigated to satisfy the maximum crop water requirements (ETc); (ii) regulated deficit irrigation (RDI), receiving 50% of ETc during the kernel-filling stage and at 100% ETc throughout the remaining periods; and three PRD treatments - PRD70, PRD50 and PRD30 - irrigated at 70%, 50% and 30% ETc, respectively, during the whole growth season. The DI treatments did not affect the overall fruit growth pattern compared to the FI treatment, but they had a negative impact on the final kernel dry weight for the most stressed treatments. The allocation of water to the different components of the fruit, characterized by the fresh weight ratio of kernel to fruit, appeared to be the process most clearly affected by DI. Attributes of the kernel chemical composition (lipid, protein, sugar and organic acid contents) were not negatively affected by the intensity of water deprivation. Overall, our results indicated that PRD did not present a clear advantage (or disadvantage) over RDI with regard to almond fruit growth and quality.
Keywords: Prunus dulcis; Regulated deficit irrigation; Partial rootzone drying; Fruit quality; Growth;
Phenology
Nelson H. Hurtado, Alicia L. Morales, M. Lourdes Gonzalez-Miret, M. Luisa Escudero-Gilete, Francisco J. Heredia, Colour, pH stability and antioxidant activity of anthocyanin rutinosides isolated from tamarillo fruit (Solanum betaceum Cav.), Food Chemistry, Volume 117, Issue 1, 1 November 2009, Pages 88-93, ISSN 0308-8146, DOI: 10.1016/j.foodchem.2009.03.081.
(http://www.sciencedirect.com/science/article/B6T6R-4VY2CDX- 1/2/8c0df20af4b7f55e0f31cb0f26987707)
Abstract:
Changes in colour and stability of anthocyanins have been evaluated over pH range 2.0-8.7. The study was made on crude extract (XAD-7 Amberlite-retained fraction) as well as on the following pure pigments isolated from tamarillo fruit (Solanum betaceum Cav.): delphinidin 3-O-(6''-O- [alpha]-rhamnopyranosyl-[beta]-glucopyranosyl)-3'-O-[beta]-glucopyranoside, delphinidin 3-O-(6''- O-[alpha]-rhamnopyranosyl)-[beta]-glucopyranoside, cyanidin 3-O-(6''-O-[alpha]- rhamnopyranosyl)-[beta]-glucopyranoside and pelargonidin 3-O-(6''-O-[alpha]-rhamnopyranosyl)- [beta]-glucopyranoside. The relationships between the colour and the hydroxylation degree of the B ring and the pH have been studied for the first time on rutinosides. The peel extract showed much more colour stability than the jelly extract at all the pH values studied. The replacement of the 3'-OH with a glycosyl group increased the stability of the colour to pH changes, although this substitution yields a less colourful (higher L* and lower ) compound (Dp 3-rut-3'-glc), having both hypsochromic and hypochromic shifts relative to the non-glycosylated molecule (Dp 3-rut).
Moreover, the influence of the hydroxylation degree of the B ring on the quality and stability of colour, as well as on the antioxidant activity, was determined.
Keywords: Anthocyanins; Solanum betaceum; Tamarillo fruit; Tree tomato; Colour; Stability;
Antioxidant
Jungmin Lee, Karen E. Keller, Christopher Rennaker, Robert R. Martin, Influence of grapevine leafroll associated viruses (GLRaV-2 and -3) on the fruit composition of Oregon Vitis vinifera L. cv.
Pinot noir: Free amino acids, sugars, and organic acids, Food Chemistry, Volume 117, Issue 1, 1 November 2009, Pages 99-105, ISSN 0308-8146, DOI: 10.1016/j.foodchem.2009.03.082.
(http://www.sciencedirect.com/science/article/B6T6R-4VY2CDX- 2/2/3d5e1418f624a283c81434ba7a6f3377)
Abstract:
Individual free amino acids, yeast assimilable amino acid (YAN) content, ammonia, organic acids, and simple sugars of berries from vines infected with GLRaV-2 or -3 were compared with paired vines free of these viruses. Samples were taken from two commercial vineyards during two growing seasons (2005 and 2006), with three different rootstock/scion combinations. Vines infected with GLRaV-2 did not differ significantly from their healthy counterparts in individual free amino acids, ammonia, or YAN content. Vines infected with GLRaV-3 were significantly lower in valine and methionine from Vitis riparia rootstock/`Pinot noir' clone 114 (VY2a) samples, and lower in glutamic acid from self-rooted/`Pinot noir' clone Pommard (VY2b) samples, compared to samples from their healthy counterparts. Samples from VY2b (self-rooted/`Pinot noir' clone Pommard) infected vines had significantly lower levels of malic acid and total organic acids compared to samples from their healthy counterparts. There were no significant differences between healthy and infected vines from all three rootstock/scion pairs in ammonia or free amino acids in samples taken during the weeks before ripening and at commercial harvest. This is the first study to report the influence of GLRaV-2 and -3 on `Pinot noir' berries nitrogen (N) compounds significant to fermentation. Individual free amino acids may be inferior to phenolic compounds as indicators of GLRaV infection status.
Keywords: Vitis vinifera; Pinot noir; Viruses; Grape quality; YAN; Biotic stress; Free amino acids;
FAN
Ana Carolina B. Rezende, M. Fernanda P.M. de Castro, Ernani Porto, Cristiane. A. Uchima, Eliane Benato, Ana L. Penteado, Occurrence of Salmonella spp. in persimmon fruit (Diospyrus kaki) and growth of Salmonella enteritidis on the peel and in the pulp of this fruit, Food Control, Volume 20, Issue 11, November 2009, Pages 1025-1029, ISSN 0956-7135, DOI:
10.1016/j.foodcont.2008.12.006.
(http://www.sciencedirect.com/science/article/B6T6S-4V7MSFW- 2/2/1220bf6de8a1e0e8e5f47ef242da351c)
Abstract:
The occurrence of Salmonella spp. on persimmon (Diospyrus kaki) surface of `Fuyu' and `Rama Forte' was evaluated during a 5-month-period (from April to August) of two season periods (years 2005 and 2006). The fruits were collected in wholesale (CEAGESP) and street markets in Sao Paulo and Campinas City, Brazil. A total of 582 fruits were analyzed using the BAX(R) system, which is based on the Polymerase Chain Reaction (PCR). The ability of this pathogen to grow on the peel and pulp of the two persimmon varieties was also verified at different incubation periods at temperatures of 10, 20 and 30 [degree sign]C. The growth parameters were obtained by modeling the experimental data using the Gompertz function. The presence of Salmonella spp.
was evidenced in 5 of the 582 analyzed fruits (0.9% incidence). The growth studies showed that Salmonella enteritidis can grow on the peel as well as in the pulp of the two persimmon varieties studied incubated at 10, 20 and 30 [degree sign]C and that low temperatures can reduce the generation rate but do not inhibit its growth.
Keywords: Persimmon fruit; Salmonella enteritidis; Growth
S. Hadi, D. Ahmad, F.B. Akande, Determination of the bruise indexes of oil palm fruits, Journal of Food Engineering, Volume 95, Issue 2, November 2009, Pages 322-326, ISSN 0260-8774, DOI:
10.1016/j.jfoodeng.2009.05.010.
(http://www.sciencedirect.com/science/article/B6T8J-4W85M9X- 6/2/134296096a6cc4e452b854c2b5db0faa)
Abstract:
This study determines the bruise indexes of oil palm fruits as criteria for use in the design of the oil palm fruits stripper. Bruise has been classified into four according to the bruise area and the effect of each category on the free fatty acid (FFA) has been investigated. The FFA developed by each category of the bruise was determined at different delay period of 4 and 12 h between stripping and oil extraction. Statistical analysis showed that there was no significant relationship at 1%
significant level between delay period and the FFA. Regression analysis was also carried out on the FFA of different ripeness levels and the bruise index and a regression model was developed relating the amount of FFA at different levels of ripeness and bruise index. At all levels of ripeness, the percentage of free fatty acid developed by bruised fruits increased with increasing bruise index.
Keywords: Bruise index; Free fatty acid; Ripeness level; Bruise category; Lipolytic acid and stripper
Jaime Gonzalez-Buesa, Ana Ferrer-Mairal, Rosa Oria, Maria L. Salvador, A mathematical model for packaging with microperforated films of fresh-cut fruits and vegetables, Journal of Food Engineering, Volume 95, Issue 1, November 2009, Pages 158-165, ISSN 0260-8774, DOI:
10.1016/j.jfoodeng.2009.04.025.
(http://www.sciencedirect.com/science/article/B6T8J-4W741T5- 1/2/2cfa679ef67d5c9b7c8fa7ecdc88ed4b)
Abstract:
For the design of modified atmosphere packaging with microperforated films it is necessary to know the respiratory kinetics of the product and the gas interchange through the packaging. The aim of this work was to describe an empirical equation that relates the microperforation area with
the transmission rate in order to present a mathematical model, valid for packages of constant volume. The model should take into account the dependency of the respiration rate with the gas composition and the existence of a hydrodynamic flow through the microperforations. The evolution of the gas composition inside the package predicted by the model has been compared with the results of experiments conducted at 4 [degree sign]C with minimally processed peach (`Andross' and `Calante' cultivars), fresh-cut cauliflower and whole black truffle, by using seven packages of different number (0-14) and size (from 90 x 50 [mu]m to 300 x 100 [mu]m) of microperforations. The respiratory kinetics of these products was previously determined in a closed system. It has been established that the rate of O2 consumption is a potential function of the O2 concentration, while the production of CO2 is linear, except in the case of the truffle which showed a linear dependency for O2 and CO2. The experimental data and those predicted by the model showed a satisfactory agreement for the O2, while the CO2 is underestimated for products with RQ < 1 but in agreement when RQ > 1. The reason for this behaviour could be the CO2 concentration gradient within the package owing to the air flow that moves to compensate pressure differences.
Keywords: MAP; Gas exchange; Respiration rate; Peach; Cauliflower; Truffle
Abel Ortiz, Gemma Echeverria, Jordi Graell, Isabel Lara, Overall quality of `Rich Lady' peach fruit after air- or CA storage. The importance of volatile emission, LWT - Food Science and Technology, Volume 42, Issue 9, November 2009, Pages 1520-1529, ISSN 0023-6438, DOI:
10.1016/j.lwt.2009.04.010.
(http://www.sciencedirect.com/science/article/B6WMV-4W9XBM3- 2/2/4d77ecfd4a000b73e06d196059974b87)
Abstract:
In this work, `Rich Lady' peach fruit picked at three different dates were stored at 2 [degree sign]C under air or controlled atmosphere (CA) conditions for 3 or 15 days with the purpose of assessing the effects of the different factors considered on some variables (standard quality parameters and emission of volatile compounds) potentially having an impact on sensory acceptance after storage.
Extending cold storage under air resulted in lowered acceptance scores, which were improved by CA storage. Multivariate analysis of results revealed that acceptance of `Rich Lady' peach fruit was related closely to the perception of the characteristic flavour, which in turn was related to soluble solids content and to the emission of specific volatile compounds. Observed differences in alcohol o-acyltransferase (AAT) activity as affected by factors considered in this work did not appear to be large enough to explain differences in ester production after storage. Data suggest that observed differences in the emission of volatile esters arose mainly from modifications in the activity of enzymes located upstream of AAT, causing changes in the supply of precursors for ester biosynthesis in `Rich Lady' peach fruit.
Keywords: Aroma; Alcohol o-acyltransferase; Air storage; Controlled atmosphere; Peach; Volatile esters
Norman B. Barr, Brian M. Wiegmann, Phylogenetic relationships of Ceratitis fruit flies inferred from nuclear CAD and tango/ARNT gene fragments: Testing monophyly of the subgenera Ceratitis (Ceratitis) and C. (Pterandrus), Molecular Phylogenetics and Evolution, Volume 53, Issue 2, November 2009, Pages 412-424, ISSN 1055-7903, DOI: 10.1016/j.ympev.2009.07.008.
(http://www.sciencedirect.com/science/article/B6WNH-4WS2HWB- 1/2/69c4cf6b8843a5fccb1b2980f279c13c)
Abstract:
Systematic studies of Ceratitis (Tephritidae) fruit flies using molecular (i.e., COI, ND6, and period genes) and morphological (plus host-use characters) data have recently challenged the monophyly of the subgenera Ceratitis (Ceratitis) and Ceratitis (Pterandrus). In this paper, we report on the phylogenetic utility of three single-copy nuclear gene regions (two non-overlapping
fragments of the carbamoylphosphate synthetase, CPS, locus of CAD, and a fragment of tango) within these taxa and investigate evolutionary relationships based on a concatenated ca. 3.4 kb data set that includes the six protein encoding gene regions. Results indicate that the CAD and tango genes provide useful phylogenetic signal within the taxa and are compatible with the previously studied genes. The two subgenera, as currently classified, are not monophyletic. Our molecular phylogenetic analyses support a revised classification in which (1) the subgenus C.
(Pterandrus) comprises two lineages called A and B, (2) the C. (Pterandrus) B species should be included in C. (Ceratitis), and (3) the newly defined subgenera C. (Pterandrus) (=Pterandrus section A) and C. (Ceratitis) [=C. (Ceratitis) + C. (Pterandrus) section B] are reciprocally monophyletic.
Keywords: tango; ARNT; CAD; Systematics; Ceratitis; PAS
Fernando Diaz de Leon-Sanchez, Clara Pelayo-Zaldivar, Fernando Rivera-Cabrera, Monica Ponce-Valadez, Xochil Avila-Alejandre, Francisco J. Fernandez, Hector B. Escalona-Buendia, Laura J. Perez-Flores, Effect of refrigerated storage on aroma and alcohol dehydrogenase activity in tomato fruit, Postharvest Biology and Technology, Volume 54, Issue 2, November 2009, Pages 93-100, ISSN 0925-5214, DOI: 10.1016/j.postharvbio.2009.07.003.
(http://www.sciencedirect.com/science/article/B6TBJ-4X1R2TG- 1/2/60ea44a4adb69b264eaeffb55c558a5a)
Abstract:
Recommended temperatures for refrigerated storage of tomato (Solanum lycopersicum) have been established based on maintenance of physical and visual characteristics without considering their effect in tomato flavor. In this study, the effect of refrigerated storage (10 [degree sign]C) was compared to storage at 20 [degree sign]C on the volatile chemical profile of the aroma of light red tomato `7705' using GC-MS. Changes in the aroma volatile profile were correlated with a sensory analysis, using the quantitative descriptive analysis (QDA) method, and with alcohol dehydrogenase (ADH) enzyme activity. Refrigeration induced changes in levels of 3- methylbutanal, linalool, guiacol, hexanol, trans-2-hexenal and trans-3-hexenol. Some of these alterations may be explained by a decrease in ADH enzyme activity observed in refrigerated tomato. They were reflected in aroma perception as an increase in the descriptors solvent- humidity and medicinal and a decrease in the descriptor lemon tea.
Keywords: Volatiles; Sensory evaluation; Flavor; Postharvest quality; Refrigeration; Alcohol dehydrogenase; Tomato
Limei Yu, Mouming Zhao, Bao Yang, Weidong Bai, Immunomodulatory and anticancer activities of phenolics from Garcinia mangostana fruit pericarp, Food Chemistry, Volume 116, Issue 4, 15 October 2009, Pages 969-973, ISSN 0308-8146, DOI: 10.1016/j.foodchem.2009.03.064.
(http://www.sciencedirect.com/science/article/B6T6R-4VWHW73- 5/2/4aaa0fd76400465e1658367d293ecaf2)
Abstract:
The methanolic extract of Garcinia mangostana fruit pericarp was partitioned into butanol and water fractions in this work. Three major phenolics were purified and identified as P1 [1,3,6,7- tetrahydroxy-2,8-(3-methyl-2-butenyl) xanthone], P2 [1,3,6-trihydroxy-7-methoxy-2,8-(3-methyl-2- butenyl) xanthone] and P3 (epicatechin). Strong antioxidant activities were detected for P1-P3. In vitro cell proliferation trials indicated that P1 and P3 exhibited good immunomodulatory activities when 7.5 [mu]g/ml was used. Furthermore, P1 and P3 showed good cytotoxicities against human breast cancer cells (MCF-7) and human colon cancer cells (LOVO). P1 exhibited the maximal cytotoxicity of 73.06% against MCF-7 cells and of 46.27% against LOVO cells when 62.5 [mu]g/ml was used. The cytotoxicities of P1, P2, P3 and paclitaxel against normal embryonic lung fibroblast cells (HELF) were in a decreasing order: paclitaxel > P3 > P1 > P2. These results suggested that P1 and P3 could be used as a potential anticancer agent.
Keywords: Garcinia mangostana; Epicatechin; Antioxidant activity; Immunomodulatory activity;
Anticancer activity
Neungnapa Ruenroengklin, Bao Yang, Hetong Lin, Feng Chen, Yueming Jiang, Degradation of anthocyanin from litchi fruit pericarp by H2O2 and hydroxyl radical, Food Chemistry, Volume 116, Issue 4, 15 October 2009, Pages 995-998, ISSN 0308-8146, DOI:
10.1016/j.foodchem.2009.03.063.
(http://www.sciencedirect.com/science/article/B6T6R-4VWHW73- 2/2/027747a9911f5f2a6f826ae2c315fb9a)
Abstract:
Litchi (Litchi chinensis Sonn.) is one of the most desirable subtropical fruits with high commercial values, which is significantly affected by its skin colour due to the embedded anthocyanin pigments. This work was conducted with a view to explaining the unexpected observation that litchi polyphenol oxidase (PPO) did not oxidise directly anthocyanins. Litchi fruit were stored for 4 days at 25 [degree sign]C and 80-90% relative humidity. Browning index and H2O2 and OH contents of pericarp tissues of litchi fruit during storage were determined. The browning index of litchi fruit rapidly increased while H2O2 and OH contents decreased and then increased markedly, as storage time progressed. The obvious pericarp browning was associated with the rapid increases in H2O2 and OH contents of litchi fruit after 4 days of storage. Furthermore, litchi anthocyanins were purified by column chromatography and then H2O2 and hydroxyl radical were used to examine their degradation roles in the purified anthocyanin. It was found that the purified litchi anthocyanin was degraded markedly in the presence of H2O2 or hydroxyl radical. Increasing concentration of H2O2 or hydroxyl radical enhanced the anthocyanin degradation, of which the latter exhibited a greater effect on the anthocyanin degradation although no peak of litchi anthocyanin appeared after the treatment with 0.1% H2O2 for 10 min. This study can account for the pericarp browning of postharvest litchi fruit during storage based on the oxidative degradation of anthocyanin caused by PPO.
Keywords: Litchi; Anthocyanin; Degradation; Hydrogen peroxide; Hydroxyl radical; Browning; Fruit Gustavo S. Garbellini, Giancarlo R. Salazar-Banda, Luis A. Avaca, Sonovoltammetric determination of toxic compounds in vegetables and fruits using diamond electrodes, Food Chemistry, Volume 116, Issue 4, 15 October 2009, Pages 1029-1035, ISSN 0308-8146, DOI:
10.1016/j.foodchem.2009.03.068.
(http://www.sciencedirect.com/science/article/B6T6R-4VXB74H- 2/2/cea2d16659eb06f0a555a5ec3e747452)
Abstract:
The direct determination of methylparathion in potato and corn extracts and its degradation product 4-nitrophenol in lemon and orange juices by ultrasound-assisted square wave voltammetry using diamond electrodes is reported here. The sonovoltammetric results for both analytes in pure water and in complex food samples showed greater sensitivity and precision and much lower limits of detection and quantification than the silent measurements. The limits of detection for methylparathion in water and corn extract were 4.86 and 10.1 [mu]g L-1, respectively, values 55%
and 72% lower than those obtained by silent voltammetry. The recovery values were also very satisfactory and varied between 83.5% and 96.2% for all systems. These improvements for the sonovoltammetric methods are due to electrode surface cleaning and mass transport enhancement towards the electrode surface and proved to be a powerful tool for the detection of toxic residues in complex samples without any pre-treatment or clean-up of the matrices.
Keywords: Toxic residues; Pesticides; Food; Sonoelectroanalysis; Diamond electrode; Square wave voltammetry
Camille S. Bowen-Forbes, Vanisree Mulabagal, Yunbao Liu, Muraleedharan G. Nair, Ursolic acid analogues: non-phenolic functional food components in Jamaican raspberry fruits, Food Chemistry, Volume 116, Issue 3, 1 October 2009, Pages 633-637, ISSN 0308-8146, DOI:
10.1016/j.foodchem.2009.02.075.
(http://www.sciencedirect.com/science/article/B6T6R-4VS40CM- 3/2/1e2ad154df8e6ee1d9e53f4d91026d3a)
Abstract:
The Rubus genus produces numerous species that are known for their medicinal properties.
Rubus rosifolius, called the red raspberry, grows wild in elevated regions in Jamaica.
Phytochemical examination of the ethyl acetate extract of the fruit yielded eight compounds of the 19-[alpha]-hydroxyursane type: euscaphic acid (1), 1-[beta]-hydroxyeuscaphic acid (2), hyptatic acid B (3), 19[alpha]-hydroxyasiatic acid (4), trachelosperogenin (5), 4-epi-nigaichigoside F1 (6), nigaichigoside F1 (7), and trachelosperoside B-1 (8), as confirmed by NMR spectroscopy.
Inhibition of cell proliferation by these compounds were determined by using MCF-7 (breast), SF- 268 (CNS), NCI H460 (lung), HCT-116 (colon) and AGS (gastric) human tumour cells. Among the human tumour cell lines assayed, only compounds 3 and 6 displayed significant growth inhibition and was specific to colon tumour cells by 56% and 40%, respectively. These ursolic acid analogues were also tested for anti-inflammatory activity using in vitro cycloxegenase-1 (COX-1) and cycloxegenase-2 (COX-2) enzyme inhibitory assays. Compounds 1, 2 and 3 showed selective COX-1 enzyme inhibitory activity (13%, 25% and 35%) at 25 [mu]g/ml. In the lipid peroxidation (LPO) inhibitory assays, compounds 2, 4, 7 and 6 inhibited LPO by 62%, 60%, 53% and 68%, respectively, at 25 [mu]g/ml.
Keywords: Rubus rosifolius; Antioxidant; Anti-inflammatory; Tumour cell proliferation inhibition;
Terpenoids
Stefania Vichi, Agusti Romero, Joan Gallardo-Chacon, Joan Tous, Elvira Lopez-Tamames, Susana Buxaderas, Volatile phenols in virgin olive oils: Influence of olive variety on their formation during fruits storage, Food Chemistry, Volume 116, Issue 3, 1 October 2009, Pages 651-656, ISSN 0308-8146, DOI: 10.1016/j.foodchem.2009.02.086.
(http://www.sciencedirect.com/science/article/B6T6R-4VSB1F8- 4/2/095fe1584776332f02c504e67941da30)
Abstract:
The potential significance as odorants and markers of olive fruits degradation has been recently pointed out for volatile phenols in virgin olive oil (VOO) and related to the appearance of VOO sensory defects. The few studies carried out in order to elucidate the factors affecting their formation in olive fruits or VOOs, indicated that they could be considered as analytical indices of olive fruits degradation during storage, likely reflecting the microbiological activity. In the present study, the effect of the olive variety (`Arbequina', `Arbosana' and `Leccino') on the production of volatile phenols during twelve days of storage in closed plastic bags was evaluated. The different resistance of each variety to the microbiological attach was observed during olive fruit storage, and it was reflected by the evolution of guaiacol, 4-ethylphenol and 4-ethylguaiacol, and related to free acidity values. On the contrary, a scarce dependence on the microbial growth or varietal factors was observed for 4-vinyl derivatives, which appeared more directly related to the time of olives storage. The evolution of volatile phenols found certain correspondence in the sensory characteristics of the resulting VOOs, while the rest of VOO chemical quality indices did not show major variations during fruits storage.
Keywords: Virgin olive oil; Volatile phenols; Solid phase microextraction; Off-flavor; Storage;
Microbiological degradation
Sara Bastida, Francisco J. Sanchez-Muniz, Raul Olivero, Lourdes Perez-Olleros, Baltasar Ruiz- Roso, Francisco Jimenez-Colmenero, Antioxidant activity of Carob fruit extracts in cooked pork
meat systems during chilled and frozen storage, Food Chemistry, Volume 116, Issue 3, 1 October 2009, Pages 748-754, ISSN 0308-8146, DOI: 10.1016/j.foodchem.2009.03.034.
(http://www.sciencedirect.com/science/article/B6T6R-4VV2NPX- 4/2/d17ce88bb90bcc1ea49af6d5b382b1ed)
Abstract:
The purpose of this study was to evaluate the effect of adding condensed tannins in the form of non-purified (Liposterine(R)) or purified (Exxenterol(R)) extracts obtained from Carob fruit to prevent lipid cooked pork meat systems from oxidising during chilling and frozen storage. The antioxidant activity of these extracts was compared with that of [alpha]-tocopherol. Meat lipid alteration was evaluated as thiobarbituric acid reactive substances content (TBARS) and polar material-related triglyceride compounds followed by high-performance size-exclusion chromatography (HPSEC). TBARS levels were lower (P < 0.05) in samples containing Liposterine (LM), Exxenterol (EM), and [alpha]-tocopherol (TM) than in control sample (CM) under chilled storage. TBARS formation was similar (P > 0.05) for LM and EM but lower (P < 0.05) than for TM.
Polar material increased several times in all samples, but significantly less in TM and EM than in LM. Thermal oxidation compounds determined by HPSEC were lower (P < 0.05) in EM than in LM or TM. The changes in polar material were proportionally smaller after six months frozen storage than after chilled storage, with Exxenterol displaying the highest antioxidant protection. Therefore Carob fruit extracts can be successfully used to reduce fat alteration in cooked pork meat at chilled and frozen temperatures.
Keywords: Meat; Pork; Carob fruit extracts; Exxenterol; Lipid oxidation; Liposterine; TBARS; Polar material
Marcus Mergenthaler, Katinka Weinberger, Matin Qaim, The food system transformation in developing countries: A disaggregate demand analysis for fruits and vegetables in Vietnam, Food Policy, Volume 34, Issue 5, October 2009, Pages 426-436, ISSN 0306-9192, DOI:
10.1016/j.foodpol.2009.03.009.
(http://www.sciencedirect.com/science/article/B6VCB-4W2M6V2- 3/2/08612895132cdb3a7a162ccd1f16237c)
Abstract:
Food systems in developing countries are currently undergoing a rapid transformation towards high-value products and modern supply chains. While supply side aspects of this transformation have been analyzed previously, issues of consumer demand have received much less attention.
This article analyses demand patterns for fresh fruits and vegetables in Vietnam, using household survey data and a demand systems approach. Demand for products from modern supply chains - particularly supermarkets and non-traditional imports - is highly income elastic, and the income effect is stronger than the impact of prices and supermarket penetration. This highlights the importance of considering demand side aspects when projecting future trends. Our results imply a continued restructuring of the food sector in the further process of economic development.
Keywords: Transformation of food systems; Supermarkets; Food safety; Non-traditional imports;
Southeast Asia; Vietnam
Aurora Gomez-Rico, M. Desamparados Salvador, Giuseppe Fregapane, Virgin olive oil and olive fruit minor constituents as affected by irrigation management based on SWP and TDF as compared to ETc in medium-density young olive orchards (Olea europaea L. cv. Cornicabra and Morisca), Food Research International, Volume 42, Issue 8, October 2009, Pages 1067-1076, ISSN 0963-9969, DOI: 10.1016/j.foodres.2009.05.003.
(http://www.sciencedirect.com/science/article/B6T6V-4WBC1N7- 5/2/bc0055df1bcb194954eb1310e353e4d1)
Abstract:
This study investigated the effect of different irrigation managements, based on the measurement of the stem water potential (SWP) and the trunk diameter fluctuations (TDF) of the olive tree, as compared to the ET-FAO methodology, with regard to the minor constituents composition of virgin olive oil (VOO) and olive fruit in two different experimental olive orchards (Olea europaea L.
Cornicabra cv. and Morisca cv.). No clear relationships between the water stress integral, both seasonal and from DOY 229-277, and the oleuropein content in the drupes were found.
Nevertheless, a good agreement between the content of this biophenol and the minimum SWP of the olive trees, measured from the beginning of August to the end of the irrigation season, were found (r2 = 0.88-0.95 and r2 = 0.90-0.95 in Cornicabra and Morisca cultivars, respectively). A lower minimum water potential corresponded therefore with a higher biophenol content in the drupe and consequently with a superior phenolic content in VOO. In both cultivars, the volatile compounds most affected by the water status of olive trees were hexanal, E-2-hexenal and hexan- 1-ol, showing an inverse relationship with the water stress integral observed. Furthermore, it was observed that the irrigation scheduling based on the SWP measurement, with a threshold of -1.2 MPa provided VOO in both cultivars with a similar phenolic and volatile composition with regard to those obtained with the FAO treatment.
Keywords: Virgin olive oil; Olive fruit; Phenols; Volatiles; Irrigation; Water status; Stem water potential; Trunk diameter fluctuations
Hui Liu, Fusheng Chen, Hongshun Yang, Yongzhi Yao, Xiangzhe Gong, Ying Xin, Changhe Ding, Effect of calcium treatment on nanostructure of chelate-soluble pectin and physicochemical and textural properties of apricot fruits, Food Research International, Volume 42, Issue 8, October 2009, Pages 1131-1140, ISSN 0963-9969, DOI: 10.1016/j.foodres.2009.05.014.
(http://www.sciencedirect.com/science/article/B6T6V-4WD7B46- 4/2/2cd5f0a4cbbe90b13601cb0410d257e3)
Abstract:
The effects of calcium and storage time on physicochemical properties and nanostructure of chelate-soluble pectin (CSP) of apricots (Prunus armeniaca L.) at 0 [degree sign]C were investigated. During the storage, the firmness did not change with the contents but consistent with the morphology changes of CSP, which were characterized by atomic force microscopy (AFM).
The branching structures of CSP decreased, meanwhile, the frequencies of chains with small width (<35 nm) and lengths (<500 nm) of CSP chains increased, which showed more in the control group than in the 1% calcium treated group. Compared to the control and 3% calcium treated groups, treatment with 1% calcium delayed the changes of physicochemical properties and degradation of the depolymerization of CSP during the fruit softening. The results provided us with a way to investigate the quality indexes from structural studies of nanoscale.
Keywords: Firmness; Nanostructure; Atomic force microscopy (AFM); Apricot; Calcium
K. Nagendra Prasad, Jing Hao, John Shi, Ting Liu, Jiang Li, Xiaoyi Wei, Shengxiang Qiu, Sophia Xue, Yueming Jiang, Antioxidant and anticancer activities of high pressure-assisted extract of longan (Dimocarpus longan Lour.) fruit pericarp, Innovative Food Science & Emerging Technologies, Volume 10, Issue 4, October 2009, Pages 413-419, ISSN 1466-8564, DOI:
10.1016/j.ifset.2009.04.003.
(http://www.sciencedirect.com/science/article/B6W6D-4W2NDS3- 1/2/08bb580f3ed53b8fd711b6b6ae9f83d5)
Abstract:
Longan fruit pericarp was extracted with 50% ethanol employing high pressure (500 MPa) and conventional extraction methods. Total phenolic contents of high pressure-assisted extract of longan (HPEL) and conventional extract of longan (CEL) were 20.8 and 14.6 mg gallic acid equivalents/g dry weight, respectively. Subsequently, the antioxidant activities of these extracts were analyzed employing various antioxidant model systems including 1,1-diphenyl-2-
picrylhydrazyl (DPPH) radical scavenging activity, superoxide anion radical scavenging activity, total antioxidant capacity, and lipid peroxidation inhibitory activity. In addition, anticancer activity was also tested using HepG2, A549, and SGC 7901 cancer cell lines. HPEL showed excellent antioxidant and anticancer activities and were higher than CEL. Three phenolic compounds, namely gallic acid, corilagin, and ellagic acid, were identified and quantified by external standard methods. Compared with CEL, HPEL exhibited higher extraction effectiveness in terms of higher extraction yield, higher phenolic content, and higher antioxidant and anticancer activity with shorter extraction time.Industrial relevance
This study was focused to evaluate the antioxidant and anticancer activity of longan fruit pericarp by high-pressure treatment. The high-pressure treatment provided a better way of utilizing longan fruit pericarp as a readily accessible source of the natural anticancer and antioxidant in food and pharmaceutical industry.
Keywords: Anticancer; Antioxidant activity; High-pressure extraction; Longan fruit
Mohammad Alothman, Rajeev Bhat, A.A. Karim, UV radiation-induced changes of antioxidant capacity of fresh-cut tropical fruits, Innovative Food Science & Emerging Technologies, Volume 10, Issue 4, October 2009, Pages 512-516, ISSN 1466-8564, DOI: 10.1016/j.ifset.2009.03.004.
(http://www.sciencedirect.com/science/article/B6W6D-4VWHW32- 1/2/995ec8e7bdc9faabe0954a3fb49ea711)
Abstract:
The effect of ultraviolet (UV-C) treatment on total phenol, flavonoid, and vitamin C content of fresh- cut honey pineapple, banana 'pisang mas', and guava was investigated. The antioxidant capacity of the fruit also was evaluated by measuring its ferric reducing/antioxidant power (FRAP) and DPPH free radical-scavenging activity. The fresh-cut fruits were exposed to UV-C for 0, 10, 20, and 30 min. Total phenol and flavonoid contents of guava and banana increased significantly with the increase in treatment time. In pineapple, the increase in total phenol content was insignificant, but the flavonoid content increased significantly after 10 min of treatment. UV-C treatment decreased the vitamin C content of all three fruits. In fresh-cut banana, longer treatment time resulted in higher FRAP and DPPH values; these values remained stable throughout the experiment for fresh-cut pineapple. For fresh-cut guava, FRAP and DPPH values were stable until 30 min, after which a significant increase in FRAP values occurred.Industrial relevance
UV irradiation processing of fresh-cut fruits leads to increase in antioxidants, polyphenols, and flavonoids. Hence, apart from the application of UV for microbial safety at industrial levels, this novel technology can also be exploited for enhancement of health promoting compounds for benefit of consumers.
Keywords: Antioxidant; Phenols; Flavonoids; Vitamin C; Ultraviolet radiation; Fresh-cut fruit
Ruben P. Jolie, Thomas Duvetter, Ken Houben, Elke Clynen, Daniel N. Sila, Ann M. Van Loey, Marc E. Hendrickx, Carrot pectin methylesterase and its inhibitor from kiwi fruit: Study of activity, stability and inhibition, Innovative Food Science & Emerging Technologies, Volume 10, Issue 4, October 2009, Pages 601-609, ISSN 1466-8564, DOI: 10.1016/j.ifset.2009.02.003.
(http://www.sciencedirect.com/science/article/B6W6D-4VP4TMH- 1/2/ec95a867eb0eb47361f941c6b88764a5)
Abstract:
Carrot pectin methylesterase (PME) and its inhibitor (PMEI) from kiwi fruit were successfully purified by affinity chromatography. Enzyme and inhibitor activity and stability and PME-PMEI complex formation, as influenced by intrinsic product factors (pH and NaCl) and extrinsic process factors (temperature and pressure), were studied. The effect of temperature- or pressure-induced denaturation of PME and PMEI on their respective activities was assessed by estimating inactivation kinetic parameters. PME inactivation obeyed first-order kinetics. The enzyme was rather heat-labile but pressure-stable. PMEI inactivation was best described by a model taking into
account a processing-stable PMEI intermediate. The behavior of PME and the PME-PMEI complex at elevated temperature or pressure in the presence of pectin was explored by following methanol formation as a function of treatment time. PME catalytic activity was stimulated up to a certain temperature or pressure level before declining. No conclusive evidence was obtained for a temperature-induced dissociation of the PME-PMEI complex, whereas high pressure exposure caused the complex to separate.Industrial relevance
PME activity control is a major point of interest in the quest of obtaining high quality plant-derived food products. The current study demonstrates that both traditional thermal processing and novel high hydrostatic pressure processing allow stimulation as well as inactivation of PME and, hence, directing the PME-catalyzed pectin hydrolysis. An alternative or additional approach to control endogenous PME activity (e.g. to obtain cloud-stable juices) is through enzyme inhibition using kiwi PMEI. In this context, pH and NaCl boundaries for application were established, the existence of a temperature- and pressure-stable PMEI intermediate was shown and the PME-PMEI complex was proven not to be dissociated at mild temperature and pressure levels. These observations endorse the possibility of inhibiting undesirable PME activity remaining after mild processing.
Keywords: Pectin methylesterase (PME); Pectin methylesterase inhibitor (PMEI); Catalytic activity;
Enzyme stability; Inhibition; Thermal and high pressure processing
Bin Yang, Xuan Liu, Yanxiang Gao, Extraction optimization of bioactive compounds (crocin, geniposide and total phenolic compounds) from Gardenia (Gardenia jasminoides Ellis) fruits with response surface methodology, Innovative Food Science & Emerging Technologies, Volume 10, Issue 4, October 2009, Pages 610-615, ISSN 1466-8564, DOI: 10.1016/j.ifset.2009.03.003.
(http://www.sciencedirect.com/science/article/B6W6D-4VV2NM1- 1/2/f8bd2c5a78cf85e4fe66eb175f4c9024)
Abstract:
Response surface methodology (RSM) was employed to optimize the extraction parameters of crocin, geniposide and total phenolic compounds from gardenia fruits. The effects of three independent variables, namely ethanol concentration (EtOH, %), extraction temperature ([degree sign]C) and time (min) on the yield of crocin, geniposide and total phenolic compounds were investigated. Results indicated that the data were adequately fitted into three second-order polynomial models. The independent variables, the linearity of extraction temperature and time, the quadratics of ethanol concentration and extraction time, the interactions between ethanol concentration and temperature, ethanol concentration and extraction time, as well as extraction temperature and time had a significant effect on the yield of crocin, geniposide or total phenolic compounds. The optimal extraction parameters were the EtOH of 51.3%, extraction temperature of 70.4 [degree sign]C and time of 28.6 min according to the response surface analysis. Under this condition, the yield of crocin, geniposide and total phenolic compounds was 8.41 mg/g, 109.0 mg/g and 24.97 mg CAE/g dry powder of gardenia fruits, respectively.Industrial relevance
There is a strong interest in the food industry in studying the extraction optimization of natural plants to produce higher quality products. Response surface methodology (RSM) is an effective technique for analyzing interactions among factors and optimizing the processes or products where multiple variables may influence the outputs. This work explores the extraction conditions for a natural pigment-gardenia yellow pigment by the RSM method and optimizes the extraction parameters to improve extraction yields of same main components of the natural pigment at the same time. The mathematical methods and models which can describe and predicate experimental data of the extraction would be extremely helpful in the extraction process of the natural products.
Keywords: Extraction optimization; Bioactive compounds; Gardenia fruits; Response surface methodology
Nadia Sabatini, Enzo Perri, Vincenzo Marsilio, An investigation on molecular partition of aroma compounds in fruit matrix and brine medium of fermented table olives, Innovative Food Science &
Emerging Technologies, Volume 10, Issue 4, October 2009, Pages 621-626, ISSN 1466-8564, DOI: 10.1016/j.ifset.2009.05.001.
(http://www.sciencedirect.com/science/article/B6W6D-4W7RYDW- 1/2/d59d93aaa3efa56ec6ab6b7ce73f35a1)
Abstract:
Aroma is considered as a quality index of olive products. Fermented olives aroma compounds are present both in the fruit matrix and in brine medium. The partition of aroma compounds between fruit matrix and brine medium is deeply different for the two and depends on several factors such as carbon chain length and/or branching, number of polar groups, sodium salt concentration, temperature, etc. In this work, an investigation on volatile compounds quali-quantitative partition in fruit matrix and in brine medium of Greek-style Carolea and Nocellara del Belice table olives has been assessed. Volatile compounds have been extracted by using headspace method for olive fruit and by solvent extraction and distillation for brine medium. Twenty-three volatile compounds in fruit matrix and fifteen aroma molecules in brine medium have been identified by Gas Chromatography and GC/Mass Spectrometry. Results showed that most volatile organic compounds had a major affinity for the fruit matrix depending both on the chemical characteristics of the molecules (chain length and branching, polar or no polar groups, etc.) and on the 'salting out' effect due to high NaCl concentration of the brine, which brought aroma compounds to hydrophobic phase of the olive fruit.Industrial relevance
The study could be potentially helpful to develop analytical methods in order to estimate the quail- quantitative composition during the fermentation process. So that it would be possible to implement automatic analytical procedures in the currently used plants for the industrial production for table olives. Furthermore, this study allow us to identify off-flavours formed by anomalous fermentation process, in order to reveal them (both in the fruit and in the brine) in premature times (just in small traces), so to obtain the fermentation process recovery.
Keywords: Olea europaea L.; Table olives; Volatile compounds; Headspace analysis; Brine;
Fermentation
Li-hua Zhang, Huai-de Xu, Shun-feng Li, Effects of micronization on properties of Chaenomeles sinensis (Thouin) Koehne fruit powder, Innovative Food Science & Emerging Technologies, Volume 10, Issue 4, October 2009, Pages 633-637, ISSN 1466-8564, DOI:
10.1016/j.ifset.2009.05.010.
(http://www.sciencedirect.com/science/article/B6W6D-4WGK6PJ- 1/2/552b35364e842d962212ad47ada58008)
Abstract:
Chaenomeles sinensis (Thouin) Koehne fruits were traditionally used for food and medicinal materials. With the aim of providing necessary reference about the micro-powder as ingredients in food and medicine, this study investigated the physicochemical properties and antioxidation of three C. sinensis (Thouin) Koehne fruit micro-powders, prepared by pulverizing its coarse fruit powder with planetary ball mill for different periods of time. The results demonstrated that planetary ball mill could effectively pulverize coarse powder to different micro-sizes. As milling time increased, the median diameter was significantly decreased and particle size distribution width narrowed, the angle of repose and swelling capacity improved to a different extent, oil holding capacity of micro-powder was not affected, the water holding capacity, total flavonoid content, DPPH and NO2- radical-scavenging capacity and reducing power were decreased. The results suggested that micronize processing could improve some properties of C. sinensis (Thouin) Koehne fruit powder.Industrial relevance
The plant Chaenomeles sinensis (Thouin) Koehne is known locally as 'Guang Pi Mu Gua', one of the Chinese traditional food and drug fruits, has a golden color and with full-bodied fragrance, and
is enriched in dietary fibre, organic acid and some biologically active pentacyclic triterpene acids such as oleanolic acid and ursolic acid. Moreover, its yield was very large, e.g. the total yield has over 100,000 tons in 2006 just in Baihe County, Shaanxi, China. So it is very significant to study its processing. Recently, there has also been a rapid development in micron technology applications along with nanotechnology to develop products that explore novel properties in food and drug industries. Physical and functional properties of some Chinese traditional medicines were found to change with particle size during superfine grinding. So, we begin this research.
Keywords: Chaenomeles sinensis (Thouin) Koehne; Micronization; Particle size; Physicochemical properties; Antioxidation
Guoxiang Jiang, K. Nagendra Prasad, Yueming Jiang, Bao Yang, Yongxia Jia, Jian Sun, Extraction and structural identification of alkali-soluble polysaccharides of longan (Dimocarpus longan Lour.) fruit pericarp, Innovative Food Science & Emerging Technologies, Volume 10, Issue 4, October 2009, Pages 638-642, ISSN 1466-8564, DOI: 10.1016/j.ifset.2009.06.006.
(http://www.sciencedirect.com/science/article/B6W6D-4WNXV0D- 1/2/f257808aa6f2bb380135a9ae5c280c64)
Abstract:
Two alkali-soluble polysaccharide fractions (ASPs I and II) were extracted from longan fruit pericarp in this work. The results of chemical composition indicated that ASP I and II fractions comprised mainly of polysaccharides, proteins and lignins. Four monosaccharides, namely Xyl, Ara, Glc and Gal, were identified for both ASPs I and II. Xyl was the dominant monosaccharide in the two alkali-soluble polysaccharides with relative molar percentages of >60%. It constructed the backbone in combination with Ara for both ASPs I and II. The analysis of glycosidic linkage indicated that Xyl had two linkages,-->3)-Xyl-(1--> and -->3, 4)-Xyl-(1-->. The substitution at C-4 position indicated that Xyl was of pyranose structure. The infrared spectra of ASPs I and II showed the characteristic bands at approximate 897 cm- 1 which indicated the [beta]-linkage configuration of Xyl.Industrial relevance
Hemicellulose has been suggested as an important polysaccharide with good pharmaceutical properties, including immune modulation and anti-cardiovascular diseases. In this work, alkali- soluble polysaccharides were extracted from longan fruit pericarp and fractionated. The structural characteristics were identified by gas chromatography/mass spectrometry and infrared spectrophotometry. The results will be helpful for application of hemicellulose in functional food industry.
Keywords: GC/MS; Infrared spectrum; Longan; Alkali-soluble polysaccharide
R. Moreira, F. Chenlo, M.D. Torres, Simplified algorithm for the prediction of water sorption isotherms of fruits, vegetables and legumes based upon chemical composition, Journal of Food Engineering, Volume 94, Issues 3-4, October 2009, Pages 334-343, ISSN 0260-8774, DOI:
10.1016/j.jfoodeng.2009.03.026.
(http://www.sciencedirect.com/science/article/B6T8J-4W0R0G2- 2/2/a22fc8b36358fcae3ca28ecc2db05cf1)
Abstract:
A simplified algorithm of prediction of water sorption isotherms for some foods was developed.
This model is based on the composition of the main compounds of foods (glucose, fructose, sucrose, salt, protein, fibre and starch) and the influence of temperature was included (it was tested at 25 and 40 [degree sign]C). Reported experimental data were employed as reference to validate the developed prediction model. Sorption isotherms for apple, apricot, banana, chestnut, loquat, quince, raisin, carrot, garlic, pepper, pumpkin, turnip, potato, bean, chickpea and lupine were predicted and compared to those reported in literature. The proposed model was able to predict the presence or absence of crossing between sorption isotherms at different temperatures for the same food. Using the prediction model could be calculated equilibrium moisture content
