scholarly journals Physicochemical and antioxidant composition of fresh peach palm (Bactris gasipaes Kunth) fruits in Costa Rica

2016 ◽  
Vol 19 (0) ◽  
Author(s):  
Carolina Rojas-Garbanzo ◽  
Ana Mercedes Pérez ◽  
Fabrice Vaillant ◽  
María Lourdes Pineda-Castro
Keyword(s):  
Costa Rica ◽  
Antioxidant Capacity ◽  
Starch Content ◽  
Carotenoid Content ◽  
Antioxidant Compounds ◽  
Bactris Gasipaes ◽  
Palm Fruit ◽  
Peach Palm ◽  
Total Carotenoid Content ◽  
Significant Difference

Summary The variability of the physicochemical composition, carotenoid and polyphenol contents and hydrophilic antioxidant capacity of fresh peach palm (Bactris gasipaes) fruit was studied with a view to its exploitation as a potential source of bioactive compounds. The variability present in five batches of peach palm fruit obtained from two regions in Costa Rica: Tucurrique (T) and Pérez Zeledón (PZ), was studied. Significant differences were found for fruit weight, length and width amongst the batches studied. The moisture, fat and protein contents of the Tucurrique fruit were significantly lower than those from Pérez Zeledón. No significant difference in starch content was found between any of the batches of peach palm fruit studied. In terms of antioxidant compounds, the total carotenoid content ranged between 109 and 202 µg β-carotene equivalents/g dry weight (dw), while the total polyphenol content varied from 54 to 106 mg gallic acid equivalents (GAE) /100 g (dw). Both these components presented variability amongst the five batches. The antioxidant capacity was determined by the ORAC method and only the PZ 3 sample presented significant differences from the other four batches. The average hydrophilic antioxidant capacity was 37 ± 7 µmol of Trolox equivalents (TE)/g (dw). Overall, the peach palm fruit showed potential to be used in the development of functional foods since the variability of the raw peach-palm fruit, determined by applying a principal component analysis, showed that some characteristics of this fruit were not affected by harvest time and showed no differences between the batches from the two areas.

scholarly journals Sensory dimensions of peach-palm fruit (Bactris gasipaes) and implications for future genetics

2021 ◽  
pp. 77-92
Author(s):  
José María Martínez ◽  
Leidy Paola Moreno-Caicedo ◽  
Oscar Alfonso Loaiza-Loaiza
Keyword(s):  
Consumer Preferences ◽  
Starch Content ◽  
Genetic Material ◽  
Taste Quality ◽  
Large Set ◽  
Bactris Gasipaes ◽  
Palm Fruit ◽  
Peach Palm ◽  
Econometric Methods ◽  
Palm Fruits

Introduction. Long-term genetic improvement efforts in Latin America aimed to ameliorate peach-palm fruit farmers’ technical capacities and livelihoods have proven to be ineffective. Although experts agree this is partly the result of large uncertainty regarding consumer preferences, such research remains as virtually nonexistent. Objective. To identify chemical and morphologic attributes that are attractive for final consumers of peach-palm fruit and how these attributes are related to final perceptions of fruit quality, through statistical and econometric methods. Materials and methods. By using the harvest from a large set of varieties from a peach-palm (Bactris gasipaes) germplasm bank in Southwestern Colombia, 482 evaluations were made between April to October of 2016 by local consumers who tasted the fruits and gave a report on their perception of taste/quality in a case study scheme. Combining these data with further information on fruit color, oiliness perception, and additional controls, an ordered logit regression model was set to identify the attributes that describe peach-palm fruits with the most favorable scores for their taste/quality perception. Results. Preferences on oil contents were not linear. Fruits perceived as high-oil were between 9 and 13 % more likely to be considered as having the best taste/quality, while those perceived high-starch content were correlated with a significant aversion towards the fruit, namely 43 % less likely to be among the best fruits. Conclusion. A great deal of research is yet to be done around peach-palm fruit consumer preferences and, furthermore, it should be carried on an interdisciplinary ground. Further analyses of desired fruit traits should be made at sub-national levels, identifying ranges of suitable oiliness and morphological expected attributes and how available genetic material could help to satisfy those needs.

scholarly journals Blue Light added with Red LEDs Enhance Growth Characteristics, Pigments Content, and Antioxidant Capacity in Lettuce, Spinach, Kale, Basil, and Sweet Pepper in a Controlled Environment

Plants ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 93 ◽  
Author(s):  
Most Naznin ◽  
Mark Lefsrud ◽  
Valerie Gravel ◽  
Md Azad
Keyword(s):  
Antioxidant Capacity ◽  
Chlorophyll Content ◽  
Plant Height ◽  
Plant Species ◽  
Light Treatment ◽  
Pigment Content ◽  
Growth Chamber ◽  
Carotenoid Content ◽  
Controlled Environment ◽  
Significant Difference

The aim of this study was to investigate the different combinations of red (R) and blue (B) light emitting diode (LEDs’) lighting effects on growth, pigment content, and antioxidant capacity in lettuce, spinach, kale, basil, and pepper in a growth chamber. The growth chamber was equipped with R and B light percentages based on total light intensity: 83% R + 17% B; 91% R + 9% B; 95% R + 5% B; and control was 100% R. The photosynthetic photon flux density (PPFD), photoperiod, temperature, and relative humidity of the growth chamber were maintained at 200 ± 5 μmol m−2 s−1, 16 h, 25/21 ± 2.5 °C, and 65 ± 5%, respectively. It is observed that the plant height of lettuce, kale, and pepper was significantly increased under 100% R light, whereas the plant height of spinach and basil did not show any significant difference. The total leaf number of basil and pepper was significantly increased under the treatment of 95% R + 5% B light, while no significant difference was observed for other plant species in the same treatment. Overall, the fresh and dry mass of the studied plants was increased under 91% R + 9% B and 95% R + 5% B light treatment. The significantly higher flower and fruit numbers of pepper were observed under the 95% R + 5% B treatment. The chlorophyll a, chlorophyll b, and total chlorophyll content of lettuce, spinach, basil, and pepper was significantly increased under the 91% R + 9% B treatment while the chlorophyll content of kale was increased under the 95% R + 5% B light treatment. The total carotenoid content of lettuce and spinach was higher in the 91% R + 9% B treatment whereas the carotenoid content of kale, basil, and pepper was increased under the 83% R + 17% B treatment. The antioxidant capacity of the lettuce, spinach, and kale was increased under the 83% R + 17% B treatment while basil and pepper were increased under the 91% R + 9% B treatment. This result indicates that the addition of B light is essential with R light to enhance growth, pigment content, and antioxidant capacity of the vegetable plant in a controlled environment. Moreover, the percentage of B with R light is plant species dependent.

scholarly journals Sensory analysis of extruded corn-based breakfast cereals with whole peach palm fruit (Bactris gasipaes, kunth) powder

2017 ◽  
Vol 11 (9) ◽  
pp. 310-317
Author(s):  
Lima Santos Ivone ◽  
Joy Steel Caroline ◽  
Paiva Lopes Aguiar Jaime ◽  
Schmiele Marcio ◽  
Carlos de Sales Ferreira José ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Bactris Gasipaes ◽  
Palm Fruit ◽  
Breakfast Cereals ◽  
Peach Palm

scholarly journals Spray-Drying Microencapsulation of Pink Guava (Psidium guajava) Carotenoids Using Mucilage from Opuntia ficus-indica Cladodes and Aloe Vera Leaves as Encapsulating Materials

Polymers ◽  
2022 ◽  
Vol 14 (2) ◽  
pp. 310
Author(s):  
María Carolina Otálora ◽  
Andrea Wilches-Torres ◽  
Jovanny A. Gómez Castaño
Keyword(s):  
Antioxidant Capacity ◽  
Spray Drying ◽  
Aloe Vera ◽  
Carotenoid Content ◽  
Wall Material ◽  
Uniform Size ◽  
Spherical Type ◽  
Opuntia Ficus Indica ◽  
Natural Colorant ◽  
Total Carotenoid Content

In this work, the capacity of the mucilage extracted from the cladodes of Opuntia ficus-indica (OFI) and aloe vera (AV) leaves as wall material in the microencapsulation of pink guava carotenoids using spray-drying was studied. The stability of the encapsulated carotenoids was quantified using UV–vis and HPLC/MS techniques. Likewise, the antioxidant activity (TEAC), color (CIELab), structural (FTIR) and microstructural (SEM and particle size) properties, as well as the total dietary content, of both types of mucilage microcapsules were determined. Our results show that the use of AV mucilage, compared to OFI mucilage, increased both the retention of β-carotene and the antioxidant capacity of the carotenoid microcapsules by around 14%, as well as the total carotenoid content (TCC) by around 26%, and also favors the formation of spherical-type particles (Ø ≅ 26 µm) without the apparent damage of a more uniform size and with an attractive red-yellow hue. This type of microcapsules is proposed as a convenient alternative means to incorporate guava carotenoids, a natural colorant with a high antioxidant capacity, and dietary fiber content in the manufacture of functional products, which is a topic of interest for the food, pharmaceutical, and cosmetic industries.

scholarly journals Phenotypic diversity and selection in biofortified cassava germplasm for yield and quality root traits

2021 ◽  
Author(s):  
Ravena Rocha Bessa Carvalho ◽  
Massaine Bandeira e Sousa ◽  
Luciana Alves de Oliveira ◽  
Eder Jorge Oliveira
Keyword(s):  
Phenotypic Diversity ◽  
Starch Content ◽  
Root Traits ◽  
Quality Attributes ◽  
Matter Content ◽  
Carotenoid Content ◽  
Dry Matter Content ◽  
Root Yield ◽  
Total Carotenoid Content ◽  
Root Quality

Abstract Increasing carotenoid content and improving other root quality traits has been the focus of cassava biofortification. This study aimed to i) evaluate the genetic variability for total carotenoid content (TCC), as well as for root yield and root quality attributes; ii) estimate potentially useful correlations for selection; and iii) select parents for breeding and estimate the genetic gain. Data from 2011 to 2020 of 265 cassava genotypes with cream and yellow roots were analyzed for dry matter content (DMC), shoot yield, fresh root yield (FRY), dry root yield (DRY), harvest index, average number of roots per plant, starch content, root pulp color, cyanogenic compounds, and TCC. The best linear unbiased predictions showed great phenotypic variation for all traits. Six distinct groups were formed for productive characteristics of root quality, mainly TCC, DMC and FRY. Only TCC showed high broad-sense heritability (\({h}^{2}\)= 0.72), while the other traits had low to medium magnitude (0.21 ≤ \({h}^{2}\) ≤ 0.60). TCC was strongly correlated with pulp color (r = 0.70), but null significance for DMC. The network analysis identified a clear separation between the agronomic and quality attributes of cassava roots. The selection of the 30 genotypes for recombination in the breeding program has the potential to raise TCC by 37.1% and reduce the cyanogenic compounds content by 19.4%, in addition to increasing FRY and DRY by 37.7% and 40.2%, respectively. This is the first consolidated study on the potential of germplasm for the development biofortified cassava varieties in Brazil.

scholarly journals Impact of Different Pasteurization Techniques and Subsequent Ultrasonication on the In Vitro Bioaccessibility of Carotenoids in Valencia Orange (Citrus sinensis (L.) Osbeck) Juice

Antioxidants ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 534
Author(s):  
Lara Etzbach ◽  
Ruth Stolle ◽  
Kerstin Anheuser ◽  
Volker Herdegen ◽  
Andreas Schieber ◽  
...  
Keyword(s):  
Electric Fields ◽  
Orange Juice ◽  
High Pressure Processing ◽  
Carotenoid Content ◽  
Total Carotenoid Content ◽  
Valencia Orange ◽  
Significant Difference ◽  
In Vitro Bioaccessibility ◽  
Processing Techniques

The effects of traditional pasteurization (low pasteurization, conventional pasteurization, hot filling) and alternative pasteurization (pulsed electric fields, high pressure processing), followed by ultrasonication on the carotenoid content, carotenoid profile, and on the in vitro carotenoid bioaccessibility of orange juice were investigated. There was no significant difference in the total carotenoid content between the untreated juice (879.74 µg/100 g juice) and all pasteurized juices. Significantly lower contents of violaxanthin esters were found in the high thermally-treated juices (conventional pasteurization, hot filling) compared to the untreated juice, owing to heat-induced epoxy-furanoid rearrangement. The additional ultrasonication had almost no effects on the carotenoid content and profile of the orange juices. However, the in vitro solubilization and the micellarization efficiency were strongly increased by ultrasound, the latter by approximately 85.3–159.5%. Therefore, among the applied processing techniques, ultrasonication might be a promising technology to enhance the in vitro bioaccessibility of carotenoids and, thus, the nutritional value of orange juice.

scholarly journals Impacto potencial de la taltuza (Orthogeomys sp.) en el cultivo del pejibaye (Bactris gasipaes) en Costa Rica.

2006 ◽  
Vol 10 (2) ◽  
pp. 133
Author(s):  
Javier Monge
Keyword(s):  
Costa Rica ◽  
Geographical Distribution ◽  
The Other ◽  
Bactris Gasipaes ◽  
Pocket Gopher ◽  
Peach Palm ◽  
Distribution Maps ◽  
The One

The taltuzas (pocket gopher) (Orthogeomys sp.) are rodents that  plague several crops from USA to Panama. Peach palm (Bactris gasipaes) is a crop in expansion that overlaps in its geographical distribution with the one of Pocket gopher. Three patterns were found by superposing the distribution maps of rodents and palms. In one pattern only one organism was present but not the other whereas in two patterns rodents and palms were coincident. Since peach palm is attacked by the taltuzas, some considerations were discussed for each pattern in relation to future expansion of this crop.

scholarly journals Profile of peach palm fruit consumers in the Metropolitan Region of Belém, Pará, Brazilian Amazon

2021 ◽  
Vol 9 (1) ◽  
pp. 550-560
Author(s):  
Marcos Antônio Souza dos Santos ◽  
Daniellen Costa Protázio ◽  
Gabriela Pereira da Costa ◽  
Fabrício Khoury Rebello ◽  
Cyntia Meireles Martins ◽  
...  
Keyword(s):  
Brazilian Amazon ◽  
Metropolitan Region ◽  
Bactris Gasipaes ◽  
Palm Fruit ◽  
Peach Palm ◽  
The Past ◽  
Consumption Frequency

People in the Amazon highly value the fruit of the peach palm (Bactris gasipaes Kunth), but its commercialization is hampered because of consumers’ difficulty in identifying fruit of good quality. This study seeks to evaluate the behavior of peach palm fruit consumers in municipalities in the Belém Region in Pará State by conducting a survey of 200 consumers. Peach palm consumption frequency is low, and it has not grown over the past five years in the largest proportion of consumers. The attributes most consumers looked for when purchasing peach palm were its external aspects, displaying a preference for red, oily pulp, medium-sized fruits that were pitted. Consumers enjoy purchasing peach palm as bunches of raw fruit, and while they believe that the price is too high, they are willing to pay more for fruit of proven quality.

Foliage Residue Decomposition and Nutrient Release in Peach Palm (Bactris gasipaes Kunth) Plantations for Heart-of-Palm Production in Costa Rica

2005 ◽  
Vol 97 (5) ◽  
pp. 1396-1402 ◽  
Author(s):  
G. Soto ◽  
P. Luna-Orea ◽  
M. G. Wagger ◽  
T. J. Smyth ◽  
A. Alvarado
Keyword(s):  
Costa Rica ◽  
Nutrient Release ◽  
Bactris Gasipaes ◽  
Peach Palm ◽  
Residue Decomposition

scholarly journals Aqueous Enzymatic Extraction of Buriti (Mauritia Flexuosa) Oil: Yield and Antioxidant Compounds

2019 ◽  
Vol 11 (1) ◽  
pp. 9-17 ◽  
Author(s):  
Jezica P.P. Silva ◽  
Antonio M.C. Rodrigues ◽  
Luiza H.M. Silva
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Extraction Process ◽  
Aqueous Extraction ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Total Phenolic Compounds ◽  
Buriti Oil ◽  
Aqueous Extraction Process

Introduction: Enzyme-assisted aqueous extraction is considered an emerging green technique that has been applied to different oilseeds. Objective: This study aimed to study the enzymatic aqueous extraction process of buriti oil using a central composite rotatable design (CCRD) combined with the response surface methodology aiming to obtain higher yield and antioxidant compounds in the oil. Methods: The study was carried out in two steps. The first assessed the efficiency of different enzymes (cellulase, pectinase, and protease) and the variables of greater influence in the extraction process, being conducted for each enzyme a CCRD design. The second step was carried out with the enzyme that showed the best performance on the extraction yield, changing the experimental bands of the variables that had greater significance in the first step, with the goal of broadening the spectrum of study. Were also evaluated in this step, total carotenoids, total phenolic compounds, and the antioxidant capacity of the oils extracted. Results: In the first experiment, cellulase gave the highest yield, while the most significant variables were temperature and time. For the second design, performed with cellulase, were defined as optimal operating conditions at 55 °C temperature, 2% enzyme concentration and 6 hours extraction. For these conditions, the yield obtained was 76.5%, with total carotenoid concentration of 3,119.5 µg β-carotene.g-1. Analysis of variance was performed and showed the significance of the regression and non-significance of the lack-of-fit (p<0.05). The coefficients of determination of the yield and carotenoid content were 95.6% and 94.5%, respectively. The highest value of total phenolic compounds determined for buriti oil in this study was 254 ± 5 µg GAE.g-1 oil, while for the antioxidant capacity was 218.0 ± 0.3 µmol Trolox.g-1 oil. Conclusion: The enzymatic aqueous extraction process is viable for buriti oil and produced oils with high concentrations of antioxidant compounds.

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