scholarly journals Nutritional composition of Brazilian native species of Campomanesia spp.

2020 ◽  
Vol 9 (7) ◽  
pp. e428974151
Author(s):  
Silvani Verruck ◽  
Anildo Cunha Junior ◽  
Marcelo Maraschin ◽  
Nei Fronza ◽  
Jean Carlos Budke ◽  
...  
Keyword(s):  
Vitamin C ◽  
Cultural Values ◽  
Native Species ◽  
Nutritional Value ◽  
Titratable Acidity ◽  
Nutritional Composition ◽  
Scientific Data ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Mineral Contents

Campomanesia eugenioides, Campomanesia xanthocarpa (Berg) and Campomanesia xanthocarpa var. littoralis are native fruits plants distributed in Brazil, which are popularly recognized for their nutritional, economic and cultural values. Given the scarcity of the controlled scientific studies comparing native Campomanesia varieties, the objective of this study was to characterize the fruits of Campomanesia eugenioides, Campomanesia xanthocarpa and Campomanesia xanthocarpa var. littoralis, regarding chemical composition and nutritional value through the quantification of carbohydrates, lipids, moisture, ash, proteins and fibers; the minerals Ca, Mg, P, Cu, Zn, Mn, Fe, K, Na content; vitamin C and carotenoids content. These varieties showed distinct physicochemical characteristics with small differences mainly about ash content and caloric values. Nevertheless, C. xanthocarpa var. littoralis showed higher values for fiber content, total soluble solids, and total titratable acidity. C. eugenioides species highlighted in relation to the vitamin C and mineral contents, with an exception for C. xanthocarpa var. littoralis that showed higher iron content. C. xanthocarpa had the highest carotenoid content, confirming that these fruits have functional properties and high nutritional value. Finally, this study will provide important scientific data supporting the application of valuable fruits from three edible Campomanesia species for producing bioactive ingredients and natural preservatives for food products.

scholarly journals Produção de sorvetes e iogurtes a partir dos frutos figo da índia e mandacaru

2015 ◽  
Vol 10 (4) ◽  
pp. 17
Author(s):  
V. R. L. Fidelis ◽  
E. M. Pereira ◽  
W. P. Silva ◽  
J. P. Gomes ◽  
L. A. Silva
Keyword(s):  
Vitamin C ◽  
Native Species ◽  
Ice Cream ◽  
Titratable Acidity ◽  
Physicochemical Analysis ◽  
Soluble Solids ◽  
By Products

<p>O figo da índia é a fruta que juntamente com o mandacaru fazem parte das espécies nativas da caatinga. Objetivou-se neste trabalho elaborar e caracterizar sorvetes e iogurte a partir do figo da índia e da polpa e casa do fruto do mandacaru. Foi obtido o sorvete de creme e iogurte natural para base e acrescido com polpa e casca para as formulações. Para a caracterização foram realizadas as análises físico-químicas de pH, vitamina C, sólidos solúveis (SS) e a acidez titulável (AT). O sorvete e o iogurte apresentaram comportamento ácido. O figo da índia e o fruto do mandacaru mostraram-se com grande potencial para o desenvolvimento de subprodutos com o sorvete e iogurte. Os valores de AT do iogurte (ᴓ 0,62) estão dentro dos padrões pré-estabelecidos.</p><p align="center"><strong><em>Production of ice cream and yoghurt from the cactus pearfruit and mandacaru</em></strong></p><p><strong>Abstract</strong><strong>: </strong>The <em>Opuntia</em> is a fruit, which together with the <em>Cereus jamacaru</em> are native species of the savanna. The objective of this study was to prepare and characterize ice cream and yogurt from the <em>Opuntia</em> and pulp and peel of <em>Cereus jamacaru</em> fruit. The ice cream and natural yoghurt for base and increased with pulp and peel were obtained for the formulations. For the characterization were performed physicochemical analysis of pH, vitamin C, soluble solids (SS) and titratable acidity (TA). The ice cream and yogurt showed acidic behavior. The <em>Opuntia</em> and the fruit of <em>Cereus jamacaru</em> have come out with great potential for the development of by-products with the ice cream and yogurt. AT values of yogurt (ᴓ 0.62) are within the pre-established by the standards.</p><p><br /><strong></strong></p>

scholarly journals Utilization of Dairy Industry Waste-Whey in Formulation of Papaya RTS Beverage

2017 ◽  
Vol 5 (2) ◽  
pp. 168-174 ◽  
Author(s):  
Anil Panghal ◽  
Vikas Kumar ◽  
Sanju Dhull ◽  
Yogesh Gat ◽  
Navnidhi Chhikara
Keyword(s):  
New Product Development ◽  
Nutritional Value ◽  
Dairy Industry ◽  
Titratable Acidity ◽  
Nutritional Composition ◽  
Environmental Pollutant ◽  
Soluble Solids ◽  
Microbial Quality ◽  
Industry Waste ◽  
Overall Acceptability

Fruits and vegetable are highly perishable and are subjected to rapid post harvest losses. Their value addition can enhance shelf life, new product development and finally commodity value in market. The present work was planned to prepare papaya based beverage with whey incorporation (0, 25, 50 and 100%), which is a major environmental pollutant from dairy industry. RTS was evaluated for its nutritional composition, physicochemical attributes like titratable acidity, total soluble solids, total and reducing sugars and sensory quality. Microbial quality was also observed for 60 days. Results revealed that on increasing whey incorporation, nutritional quality was enhanced, but poor sensory and microbial quality was observed. Beverage with 25% addition was found most acceptable with overall acceptability of 8.59±0.21. Selected beverage has 15.05±0.18 oBrix TSS, 0.30±0.11% acidity, 5.37±0.01g/100g reducing sugar, 14.06±0.46 g/100g total sugar and 5.60±0.02 mg/100g ascorbic acid, thus depicting enhanced nutritional value and this creates a scope for better health, enhanced papaya postharvest value and whey utilization.

scholarly journals Physicochemical quality, antioxidant capacity and nutritional value of edible flowers of some wild dahlia species

2019 ◽  
Vol 31 (2) ◽  
pp. 331-342 ◽  
Author(s):  
Esteban Arturo Rivera Espejel ◽  
Oscar Cruz Alvarez ◽  
José Merced Mejía Muñoz ◽  
María del Rosario García Mateos ◽  
María Teresa Beryl Colinas León ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Nutritional Value ◽  
Eating Habits ◽  
Titratable Acidity ◽  
Nutritional Composition ◽  
Soluble Solids ◽  
Fresh Weight ◽  
High Concentration ◽  
Physicochemical Quality ◽  
Centre Of Origin

AbstractMexico is the centre of origin and domestication of the dahlia, which has the widest distribution worldwide as an ornamental plant; however, due to changes in eating habits in some sectors of the population (vegetarians and vegans), it has also been incorporated as an ingredient in the gastronomic field. The aim of this research was to determine the attributes of physicochemical quality, antioxidant capacity and nutritional value of ligulate flowers of some wild dahlia species. A completely randomized experimental design with five repetitions was used. Fresh weight, total titratable acidity (TTA), total soluble solids (TSS), ascorbic acid (AA), colour, total phenols (TP), total flavonoids (TFl), total anthocyanins (TAn), antioxidant capacity (AC) and proximate composition were evaluated. The highest fresh weight was observed in D. × hortorum, with similar values among its different flower colours. Likewise, D. merckii and D. coccinea stood out for their high TTA value; however, D. coccinea also had the highest AA content (0.77-0.9 mg g−1 FW), TP (12.87-19.92 mg GAE g−1 FW), TFl (6.78-11.32 mg QE g−1 DW) and AC (47.28-60.43 mg AAEVC g−1 FW). On the other hand, D. campanulata was notable for its high levels of moisture, fat and raw fibre; similarly, D. coccinea stood out for its high amounts of dry matter and total carbohydrates. The ligulate flowers of wild dahlias have a high concentration of bioactive compounds and a nutritional composition with beneficial contributions to health care, so they could be used for consumption as fresh products.

scholarly journals Postharvest quality, antioxidant activity and acceptability of strawberries grown in conventional and organic systems

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Allan Ricardo Domingues ◽  
Thais Cristina Morais Vidal ◽  
Fernando Teruhiko Hata ◽  
Maurício Ursi Ventura ◽  
Leandro Simões Azeredo Gonçalves ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Vitamin C ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Mineral Contents ◽  
Organic System ◽  
Cultivation Systems ◽  
San Andreas

Abstract The aim of this study was to evaluate the influence of organic and conventional cultivation systems and the cultivars on the postharvest quality, antioxidant activity and acceptability of strawberries. Strawberries of the cultivars Albion, Monterey and San Andreas were analysed with respect to the soluble solids content (SS), titratable acidity (TA), SS/TA ratio, fruit colour, vitamin C content, antioxidant activity by the DDPH method, mineral composition and acceptability. The cultivation systems and cultivars had different influences on the SS, TA, pH, SS/TA and colour of the strawberries. The vitamin C content of cv. Monterey was higher (78.68 mg ascorbic acid 100 g-1) than that of cv. San Andreas (70.28 mg ascorbic acid 100 g-1) in the conventional system, while in the organic system, the cultivars did not differ. Differences were not observed amongst the cultivars and cultivation conditions for antioxidant activity and the cultivation systems and cultivars had no effect on the P, Cu and Mg mineral contents. The conventionally cultivated strawberries of cv. Monterey obtained the highest value for acceptance (7.51) while the organically cultivated strawberries of cv. San Andreas received the lowest value (6.58).

scholarly journals Influence of Pulp, Sugar and Maltodextrin Addiction in the Formulation of Kiwi Jellies With Lemon Grass Tea

2019 ◽  
Vol 11 (15) ◽  
pp. 125
Author(s):  
Sâmela L. Barros ◽  
Newton C. Santos ◽  
Raphael L. J. Almeida ◽  
Semirames do N. Silva ◽  
Amanda P. S. Nascimento ◽  
...  
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Nutritional Value ◽  
Titratable Acidity ◽  
Raw Material ◽  
Soluble Solids ◽  
Total Solids ◽  
Texture Profile ◽  
Lemon Grass ◽  
Physico Chemical

The jellies constitute an important alternative for the processing of fruits, adding greater economic and nutritional value. The objective of this study was to evaluate the effects of different concentrations of pulp, sugar and maltodextrin on the physical-chemical and textural characteristics of kiwifruit jelly with lemon grass tea. Factorial design 23 was used with 3 replicates at the central point, resulting in 11 experiments with variation of sugar percentages (30, 40 and 50%), pulp (50, 60 and 70%) and maltodextrin (5, 10 and 15%). Water content, moisture content, total soluble solids (TSS), total titratable acidity (TTA), ashes, pH, reducing sugars, non-sugars were evaluated for the following physico-chemical parameters: reducers, total sugars, lipids and vitamin C. Regarding the texture profile, the following parameters were evaluated: hardness, cohesiveness, chewing, gummy and adhesiveness. It was found that among the analyzed variables, the ones that were considered as significant and/or predictive according to ANOVA and the F test were: (moisture, total solids, carbohydrates and vitamin C), through the graphs of the surfaces of responses observed that the percentage of pulp and maltodextrin used was proportional to the increase in moisture content, vitamin C, total solids and carbohydrates. The G2 experiment presented the lowest values of moisture and water activity, and higher carbohydrate contents, total solids and cohesiveness, in which it was formulated with the sugar concentration (-1) and pulp and maltodextrin (+1). The development of kiwi jelly with lemon grass tea is an excellent alternative for the use of the raw material, since it is a product with high nutritional value, stability during storage and potential for consumer acceptance.

scholarly journals Chemical composition and quality of sea buckthorn (Hippophae rhamnoides L.) berry processing products

2021 ◽  
Vol 27 (4) ◽  
Author(s):  
Aurelija Paulauskienė ◽  
Egidijus Zvicevičius ◽  
Vilma Atkočiūnienė
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Induction Period ◽  
Titratable Acidity ◽  
Sea Buckthorn ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Total Carotenoid Content

Research on the quality of sea buckthorn (Hippophae rhamnoides L.) berry processing products was done at Vytautas Magnus University Agriculture Academy in 2019. For the studies, the juice was squeezed from the defrosted sea buckthorn berries, and was stored in the refrigerator until separated into three fractions: solids, oil (oil No. 1) and juice. The berry cake remaining after squeezing the juice was dried and filled with unrefined sunflower oil. After 2 weeks, the oil (oil No. 2) was separated from the cake. The aim of the research was to determine the chemical composition and quality indices of sea buckthorn berry processing products. The content of soluble solids, titratable acidity, vitamin C and total carotenoid content were determined by standard methods in sea buckthorn juice, solids, berry press cake and in oil No. 1 and No. 2. The acid value, iodine value, peroxides value, induction period and colour of sea buckthorn berry oil No. 1 and No. 2 were determined. The research data were analysed by the factorial analysis of variance (ANOVA). Arithmetical means and standard deviation of the data were calculated. Statistical reliability was assessed by Fisher’s LSD test (P < 0.05). The results showed that the solids had 1.3-fold higher soluble solids content, 1.1-fold higher vitamin C, 2.5-fold total carotenoid content and 1.0-fold higher titratable acidity compared to juice. Oil No. 1 was characterized by a 1.88-fold bigger content of vitamin C and 2.9-fold higher titratable acidity. The total carotenoid content was 8.7% higher in oil No. 2. Oil No. 1 was less resistant to oxidative degradation because the induction period of this oil was shorter by 0.45 h and for a 26% higher amount of free fatty acids. However, a 12% higher peroxide content was found in oil No. 2. Oil No. 1 was brighter; the intensity of red and yellow colour of this oil was more intense.

scholarly journals Efficacy of coupling gamma irradiation with calcium chloride and lemongrass oil in maintaining guava fruit quality and inhibiting fungal growth during cold storage

2018 ◽  
Vol 30 (1) ◽  
pp. 67-78 ◽  
Author(s):  
Ramadan A. Hassanein ◽  
Ehab A. Salem ◽  
Ahmed A. Zahran
Keyword(s):  
Vitamin C ◽  
Fruit Quality ◽  
Cold Storage ◽  
Fungal Growth ◽  
Alternaria Solani ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Γ Irradiation ◽  
Lemongrass Oil

AbstractThis study was performed to explore the efficacy of combining more than one postharvest treatment in maintaining some quality attributes and reducing fungal pathogenicity in cold-stored guava fruits. The investigated postharvest treatments included the control, CaCl2(4%), lemongrass oil (2 dm3kg−1), gamma (γ) irradiation (0.2, 0.4 and 0.6 kGy), 0.4 kGy γ irradiation + CaCl2(4%), and 0.4 kGy γ irradiation + lemongrass oil (2 dm3kg−1). The studied physiochemical attributes included weight loss, decay percentage, fruit firmness, total soluble solids (TSS), titratable acidity (TA), and vitamin C content. Different fungal species were also isolated from decayed fruits and were identified asAlternaria alternata,Alternaria solani,Aspergillus niger,Botrytis cinerea,Fusarium solaniandRhizopus stolonifer. The severity of infection for the different fungi was determined, and anin vitroantifungal assay was conducted for lemongrass oil. All the investigated treatments generally reduced decay and water loss percentages, and controlled TSS, TA and vitamin C decrements that occurred during cold storage. On the other hand, higher irradiation doses generally increased fruit softness, and the 0.4 kGy γ dose did not contribute to the overall fruit quality when coupled with CaCl2and lemongrass oil, compared to CaCl2and lemongrass oil treatments alone.

scholarly journals Evaluation of different methodologies for the determination of phenolic compounds in tropical fruits

2020 ◽  
Vol 23 ◽  
Author(s):  
Karina Carvalho Guimarães ◽  
Derlyene Lucas Salgado ◽  
Elisângela Elena Nunes Carvalho
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Fruits And Vegetables ◽  
Titratable Acidity ◽  
Natural Antioxidants ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Fast Blue ◽  
Recent Method

Abstract Phenolic compounds are natural antioxidants and can be found with abundance in fruits and vegetables. One of the first methods created for analyzing phenolic compounds was the Folin-Denis method; and hereafter, the Folin Ciocalteu method was developed and recently, one of the most recent method is the Fast Blue. Due to the importance of these compounds in food, this work aimed to determine the total phenolic compounds in three fruits, such as: Passion Fruit, “Palmer” mango and “Pera” orange. In addition, these fruits were analyzed through three different determination methods. Furthermore, the content of vitamin C, soluble solids, titratable acidity and pH of these fruits were evaluated. Based on the results, it was verified that there was no difference among the values of vitamin C, soluble solids and TA in relation to those found in the literature. When comparing the three methods (Fast Blue BB, Folin-Ciocalteu Reagent and Folin-Denis Reagent), the results showed a difference in the phenolic compounds that may be related to the distinct reagents used in each method and its different action.

scholarly journals Production and quality of okra produced with mineral and organic fertilization

2019 ◽  
Vol 23 (2) ◽  
pp. 97-102
Author(s):  
Hemmannuella C. Santos ◽  
Emmanuel M. Pereira ◽  
Rafael L. S. de Medeiros ◽  
Paulo M. de A. Costa ◽  
Walter E. Pereira
Keyword(s):  
Vitamin C ◽  
Block Design ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Organic Fertilization ◽  
Randomized Block Design ◽  
Number Of Leaves ◽  
The Mean ◽  
Organic Compost

ABSTRACT Okra, Abelmoschus esculentus (L.) Moench, is a vegetable with annual fruit native to hot regions of Africa, well adapted to the conditions of the Northeast and Southeast regions of Brazil, where it is widely used by small farmers. This study aimed to evaluate the effect of mineral and organic fertilization on the production and quality of okra fruits. The experiment was conducted in randomized block design, with three replicates and eleven treatments defined according to a Baconian matrix. Treatments consisted of doses of N (0, 100, 200 and 300 kg ha-1), P (0, 100, 200 and 300 kg ha-1) and K (0, 80, 160 and 240 kg ha-1), as well as absence and presence of organic compost (30 t ha-1). The following parameters were evaluated: plant height, stem diameter, number of leaves, production of fruits plant-1, number of fruits plant-1, fruit length and diameter and fruit quality (pH, soluble solids, titratable acidity, vitamin C and electrical conductivity). The crop is demanding in terms of K and N fertilizations, with increments of 15.8 and 36% in the mean number and diameter of fruits, respectively. Organic fertilization did not influence the vegetative growth of okra, but was beneficial to the production of fruits with higher vitamin C content, 52% higher than the contents found in fruits produced without such input.

scholarly journals Hydrogen Sulfide Alleviates Postharvest Senescence of Grape by Modulating the Antioxidant Defenses

2016 ◽  
Vol 2016 ◽  
pp. 1-14 ◽  
Author(s):  
Zhi-Jing Ni ◽  
Kang-Di Hu ◽  
Chang-Bing Song ◽  
Run-Hui Ma ◽  
Zhi-Rong Li ◽  
...  
Keyword(s):  
Antioxidant Enzymes ◽  
Hydrogen Sulfide ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Defenses ◽  
Carotenoid Content ◽  
Water Control ◽  
Chlorophyll Breakdown ◽  
S Application ◽  
Postharvest Senescence

Hydrogen sulfide (H2S) has been identified as an important gaseous signal in plants. Here, we investigated the mechanism of H2S in alleviating postharvest senescence and rotting of Kyoho grape. Exogenous application of H2S released from 1.0 mM NaHS remarkably decreased the rotting and threshing rate of grape berries. H2S application also prevented the weight loss in grape clusters and inhibited the decreases in firmness, soluble solids, and titratable acidity in grape pulp during postharvest storage. The data of chlorophyll and carotenoid content suggested the role of H2S in preventing chlorophyll breakdown and carotenoid accumulation in both grape rachis and pulp. In comparison to water control, exogenous H2S application maintained significantly higher levels of ascorbic acid and flavonoid and total phenolics and reducing sugar and soluble protein in grape pulp. Meanwhile, H2S significantly reduced the accumulation of malondialdehyde (MDA), hydrogen peroxide (H2O2), and superoxide anion (O2∙-) in grape pulp. Further investigations showed that H2S enhanced the activities of antioxidant enzymes ascorbate peroxidase (APX) and catalase (CAT) and decreased those of lipoxygenase (LOX) in both grape peels and pulp. In all, we provided strong evidence that H2S effectively alleviated postharvest senescence and rotting of Kyoho grape by modulating antioxidant enzymes and attenuating lipid peroxidation.

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