Physicochemical characterization of fruits of Campomanesia guazumifolia (Cambess.) O. Berg (Myrtaceae)

Belonging to the family Myrtaceae, ‘sete capotes’ is a plant native to the Atlantic Forest biome. It produces yellow-green fruits between February and May. Although used for consumption by local populations, studies of the fruit are rare. The present work aimed at characterize the fruit in terms of physicochemical properties. We quantified mass, volume, moisture, pulp yield, pH, titratable acidity, soluble solids/titratable acidity, proteins, lipids, total sugars, reducing sugars, ash, macronutrients, micronutrients, pectin, vitamin C and phenolic compounds. Compared with commercial fruits and other native fruit trees, sete capotes is unusual for its pulp yield, vitamin C levels, total phenolic compound content, protein levels, calcium content, potassium levels and iron content. Through the results it is verified of the fruit as a functional food, mainly because of its nutritive content and because of its bioactive compounds. Our data emphasize the importance of study of the constituents of native flora.

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Physicochemical characterization and antioxidant activity of Calabura fruit (Muntingia calabura L.)

Brazilian Journal of Food Research ◽

10.3895/rebrapa.v7n2.3526 ◽

2016 ◽

Vol 7 (2) ◽

pp. 67 ◽

Cited By ~ 1

Author(s):

Gustavo Araujo Pereira ◽

Pedro Henrique Ferreira Tomé ◽

Henrique Silvano Arruda ◽

Edson José Fragiorge ◽

Paulo Roberto Ribeiro

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Vitamin C ◽

Antioxidant Properties ◽

Physicochemical Characterization ◽

Titratable Acidity ◽

Soluble Solids ◽

High Yield ◽

Total Phenolic

The objective of this work was to determine the physical and physicochemical characteristics, proximate composition, antioxidant activity, total phenolic compounds, vitamin C content and total anthocyanins of different fractions of the calabura fruits (peel, pulp and whole fruit). The fruits showed average diameter and weight of 14.50 mm and 1.57 g, respectively, and high yield in pulp (75.38%). The whole fruit showed: pH (5.64), titratable acidity (0.11 g citric acid 100 g-1), soluble solids (10.24 °Brix), ratio (93.76), moisture (77.36%), ash (5.65%), lipids (7.79%), proteins (8.29%), crude fiber (5.93%), carbohydrates (72.15%), vitamin C (3.30 mg 100 g-1), phenolic compounds (526.55 mg tannic acid equivalents (TAE) 100 g-1), anthocyanins (4.08 mg cyanidin-3-glucoside equivalents (CGE) 100 g-1) and DPPH IC50 (82.25 μg mL-1).The peel showed high antioxidant activity (82.00 μg mL-1) due to the highest contents of phenolic compounds (868.90 mg TAE 100 g-1), anthocyanins (3.87 mg CGE 100 g-1) and vitamin C (4.20 mg 100 g-1). In conclusion, the calabura fruit showed high content of bioactive compounds with antioxidant properties in vitro.

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Physicochemical Characterization and Functional Potential of Phaseolus vulgaris L. and Phaseolus coccineus L. Landrace Green Beans

Agronomy ◽

10.3390/agronomy11040803 ◽

2021 ◽

Vol 11 (4) ◽

pp. 803

Author(s):

Elia Nora Aquino-Bolaños ◽

Alma Karina Garzón-García ◽

Jimena Esther Alba-Jiménez ◽

José Luis Chávez-Servia ◽

Araceli Minerva Vera-Guzmán ◽

...

Keyword(s):

Antioxidant Activity ◽

Physicochemical Characterization ◽

Titratable Acidity ◽

Soluble Solids ◽

Total Phenolic ◽

Green Beans ◽

Total Sugars ◽

Total Soluble Solids ◽

Color Parameters

The green bean is an important crop worldwide, because it is rich in protein, dietary fiber, vitamins, and minerals, as well as bioactive compounds that provide it with important functional properties; however, the composition of many landraces is still unknown. The purpose of this project was to characterize Phaselus vulgaris and coccineus L. landrace green beans on pH, titratable acidity, total soluble solids, total sugars, color parameters, total phenols, monomeric anthocyanins, and in vitro antioxidant activity (DPPH and FRAP). Regarding the content of total sugars, differences were registered between both species, as opposed to results observed in total soluble solids. Color parameters showed higher reddish tones for P. vulgaris landraces, though P. coccineus had a higher total phenolic content, especially the reddish landraces, which correlated directly to a higher antioxidant activity by DPPH and FRAP. In the protein content, the species P. vulgaris registered the highest content. These results could contribute to a greater use and even promote the genetic improvement of the outstanding pods that serve as one of the main food products in rural regions for higher benefits.

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

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.01519 ◽

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.

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Jujube Cultivar Vitamin C Profile and Nutrient Dynamics during Maturation

HortScience ◽

10.21273/hortsci11945-17 ◽

2017 ◽

Vol 52 (6) ◽

pp. 859-867 ◽

Cited By ~ 1

Author(s):

Junxin Huang ◽

Robert Heyduck ◽

Richard D. Richins ◽

Dawn VanLeeuwen ◽

Mary A. O’Connell ◽

...

Keyword(s):

Vitamin C ◽

Total Phenolic Content ◽

Nutrient Dynamics ◽

Phenolic Content ◽

Titratable Acidity ◽

Soluble Solids ◽

Total Phenolic ◽

Science Center ◽

Mature Fruit ◽

High Sucrose

Vitamin C profiles of 46 jujube cultivars were assessed from 2012 to 2015, and fruit nutrient dynamics of 10 cultivars during maturation were examined from 25 Aug. to 7 Oct. 2014 at 2-week intervals at New Mexico State University’s Alcalde Sustainable Agriculture Science Center and Los Lunas Agricultural Science Center. This is the first report in the United States profiling Vitamin C in jujube cultivars. The vitamin C content of mature fruit of 45 (of 46) cultivars ranged from 225 to 530 mg/100 g fresh weight (FW) plus ‘Youzao’ having the highest content of 820 mg/100 g FW at early mature stage. In general, drying cultivars had higher vitamin C content than fresh-eating cultivars whereas ‘Jinsi’ series (multipurpose) had relatively higher vitamin C content than others (>400 mg/100 g FW). Fruit vitamin C and moisture content decreased significantly during the maturation process. The average vitamin C contents of nine cultivars at Alcalde decreased more than 40% based on FW from 25 Aug. to 7 Oct. To maximize the vitamin C benefit, the ideal stage to consume fresh-eating cultivars is the creamy stage. Titratable acidity and soluble solids increased significantly during maturation. In mature jujubes, the titratable acidity and soluble solids ranged between 0.27% to 0.46% and 27.2% to 33.7%, respectively. Glucose, fructose, and sucrose content also rose significantly during ripening. Mature fruits contained 31–82 mg/g FW glucose, 32–101 mg/g FW fructose, and 53–159 mg/g FW sucrose among the cultivars tested. Based on sucrose contents, cultivars can be divided into two groups, “high-sucrose” (more sucrose than glucose or fructose) and “low-sucrose” (less sucrose than glucose or fructose). ‘Dagua’, ‘Honeyjar’, ‘Lang’, ‘Li’, ‘Maya’, ‘Sugarcane’, and ‘Sherwood’ belong to the “high-sucrose” group. Total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH)-reducing capacity in fruit decreased during maturation, and the total phenolic content of mature jujube was 12–16 mg gallic acid equivalent (GAE)/g dry weight (DW). For mature fruit, ‘Li’ and ‘Li-2’ had the highest DPPH-scavenging efficiency whereas ‘Sugarcane’, ‘So’, and ‘Lang’ had the lowest at Alcalde, NM.

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Avaliação física e físico-química de frutos de juazeiro (Zizyphus joazeiro Mart.) em diferentes estádios de maturação

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v11i5.4743 ◽

2016 ◽

Vol 11 (5) ◽

pp. 177

Author(s):

Jéssica Leite da Silva ◽

Franciscleudo Bezerra da Costa ◽

Ana Marinho do Nascimento ◽

Rafaela Rodrigues do Vale Costa ◽

Mahyara de Melo Santiago

Keyword(s):

Vitamin C ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Soluble Solids ◽

High Yield ◽

Pulp Yield ◽

Fruit Peel ◽

Industrial Processing ◽

Plastic Bags ◽

Maturation Stages

Objetivou-se avaliar as características físicas e físico-químicas dos frutos de juazeiro colhidos em cinco estádios de maturação. Os frutos foram colhidos no Centro de Ciências e Tecnologia Agroalimentar (CCTA) da Universidade Federal de Campina Grande (UFCG), Campus Pombal, foram acondicionados em sacos plásticos e transportados ao laboratório de Análise de Alimentos do CCTA. Os frutos foram classificados em cinco estádios de maturação, selecionados quanto à coloração da casca do fruto. Avaliou-se a massa fresca dos frutos, polpas e sementes; espessura longitudinal e transversal do fruto e polpa, rendimento da polpa e semente. Após o processamento da polpa com a casca, foram avaliadas as seguintes características físico-químicas: umidade, cinzas, pH, sólidos solúveis totais, acidez total titulável e vitamina C. Os frutos do IV estádio de maturação se destacaram em relação aos demais nos atributos físicos, apresentando elevado rendimento (80,16%), tornando o processamento industrial, no que diz respeito a rendimento de polpa, viável. Os frutos de todos os estádios de maturação também apresentaram níveis significativos de vitamina C.Evaluation physical and physical-chemical of fruit juazeiro (Zizyphus joazeiro Mart.) in different stages of maturityAbstract: The objective of this study was to evaluate the physical and physico-chemical characteristics of the fruits of juazeiro harvested in five maturation stages. The fruits were collected in the Center of Sciences and Technology Agroalimentaria (CCTA) of the Federal University of Campina Grande (UFCG), Campus Pombal, were packed in plastic bags and transported to the Food Analysis laboratory of the CCTA. The fruits were classified in five stages of maturation, selected for the color of the fruit peel. The fresh mass of fruits, pulps and seeds was evaluated; longitudinal and transverse thickness of fruit and pulp, yield of pulp and seed. After the pulp was processed with the peel, the following physicochemical characteristics were evaluated: moisture, ash, pH, total soluble solids, total titratable acidity and vitamin C. The fruits of the IV stage of maturation stood out in relation to the others in the attributes with high yield (80.16%), making the industrial processing, with respect to pulp yield, viable. Fruits at all maturation stages also showed significant levels of vitamin C.

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HERITABILITY, REPEATABILITY, AND GENETIC GAINS IN A IMPROVEMENT POPULATION OF CAJUÍZEIRO

Revista Árvore ◽

10.1590/0100-67622016000400015 ◽

2016 ◽

Vol 40 (4) ◽

pp. 715-722 ◽

Cited By ~ 2

Author(s):

Maria Clideana Cabral Maia ◽

Adriano da Silva Almeida ◽

Luciano Medina Macedo ◽

Marcos Deon Vilela de Resende ◽

Mairla Nascimento de Lacerda ◽

...

Keyword(s):

Vitamin C ◽

Titratable Acidity ◽

Fruit Trees ◽

Soluble Solids ◽

Genotype 4 ◽

Basal Diameter ◽

Genetic Gains ◽

Two Measures ◽

Peduncle Length ◽

Fruit Mass

ABSTRACT Cajuí (Anacardium spp) is an endemic fruit trees species in the Northeastern region of Brazil. Thus, this trial aimed to estimate the repeatability coefficients of the agrotechnological variables and to predict the genetic gains of a cajuí improvement population located at the Embrapa Meio-Norte. The data of twelve variables from every crop were evaluated using Selegen-REML/BLUP. The variables were ordered accordingly: V1 fruit mass (FM, in g), V2 peduncle mass (PM, in g), V3 chestnut mass (CM in g), V4 basal diameter (BD in cm), V5 apical diameter (AD in cm), V6 fruit length (FL in cm), V7 firmness of endosperm (FIRM, in N), V8 content of vitamin C (PVC in %), V9 total soluble solids (TSS in %), V10 pH of endosperm (pH), V11 total titratable acidity (TTA in %), and V12 relation TSS/TTA (undimensional). The fruit mass and its vitamin C contents can be estimated from measures of the fruit basal diameter and/or peduncle length, which are easy to be taken and measured experimentally. The medium and high estimates of the repeatability coefficient allowed for the early selection of the genotype 4 with accuracy from the two measures (years). The genotype 4 showed the best prediction means for physical and technological attributes and may be considered a possible candidate for asexual reproduction on crops with double purpose (fresh consumption and industrial).

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Characteristics of the fruits of two uvaia populations grown in Salesópolis, SP, Brazil

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452018511 ◽

2018 ◽

Vol 40 (2) ◽

Cited By ~ 6

Author(s):

Aline Priscilla Gomes da Silva ◽

Tatiane de Oliveira Tokairin ◽

Severino Matias de Alencar ◽

Angelo Pedro Jacomino

Keyword(s):

Skin Color ◽

Soluble Sugars ◽

Titratable Acidity ◽

Fruit Weight ◽

Soluble Solids ◽

Total Phenolic ◽

Pulp Yield ◽

Total Carotenoids ◽

Commercial Farming

Abstract Uvaia (Eugenia pyriformis Cambess) is a fruit tree native to the Atlantic Forest and that features peculiar aroma and flavor. Although this fruit is highly popular locally, its commercial farming is virtually nonexistent. In addition, limited studies on this fruit have been conducted. Therefore, the present study aimed to investigate the physical, chemical, and functional characteristics of two uvaia fruit populations grown in Salesópolis, SP, Brazil, in order to determine their potential for being consumed both in natura and processed. Uvaia fruits were evaluated as for skin color, whole fruit weight, longitudinal and transversal diameters, seed percentage, pulp yield, pulp firmness, pH, total soluble solids (TSS), total titratable acidity (TTA), TSS/TTA ratio, total soluble sugars, soluble and total pectins, total carotenoids, yellow flavonoids, total phenolic compounds, ascorbic acid, and in vitro antioxidant capacity (DPPH and ORAC assays). The total mineral content was also determined. Comparison among the two populations revealed that uvaia fruits showed significantly different firmness values, large fruits showing suitable characteristics for the fresh fruit market. However, small fruits were sweeter and richer in antioxidants, allowing the consumption of both natural and processed fruits. Thus, this native fruit denotes an important source of nutrients and bioactive compounds, especially iron.

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Edible Coating Based on Roselle (Hibiscus sabdariffa L.) Mucilage Applied to Soursop Fruits in Postharvest Storage

Journal of Food Quality ◽

10.1155/2020/4326840 ◽

2020 ◽

Vol 2020 ◽

pp. 1-12

Author(s):

Miguel Angel De los Santos-Santos ◽

Rosendo Balois-Morales ◽

José Orlando Jiménez-Zurita ◽

Irán Alia-Tejacal ◽

Graciela Guadalupe López-Guzmán ◽

...

Keyword(s):

Antioxidant Activity ◽

Weight Loss ◽

Vitamin C ◽

Shelf Life ◽

Economic Value ◽

Titratable Acidity ◽

Soluble Solids ◽

Total Phenolic ◽

High Concentration ◽

Dpph Method

The soursop fruit (Annona muricata L.) is a crop of significant economic value for Nayarit, which is characterized by having a bittersweet taste, making it attractive to the consumer. However, the soursop has rapid maturation which causes a short shelf life. Several postharvest management techniques have been applied to reduce its metabolic processes, such as refrigeration, use of 1-methylcyclopropene (1-MCP), and controlled and modified atmospheres. In recent years, polysaccharide-based coatings have been applied to fruits. Therefore, the objective of this investigation was to evaluate the physicochemical and biochemical changes, as well as the antioxidant activity of soursop fruits with a mucilage-based coating (2%), stored at 22°C and 15°C with a 90% RH. Weight loss, firmness, color, soluble solids, acidity, pH, phenols, flavonoids, vitamin C, and antioxidant activity were evaluated. The results obtained in the coated fruits stored at 15°C showed lower weight loss (6.4%), lower firmness (29.7 N), higher TSS concentration (10.4°Bx), and lower acidity (0.38%) compared with the uncoated fruits. The total phenolic content decreased in coated fruits stored at 22°C (54.3 mg EGA/100 g FW). The highest antioxidant activity (DPPH method) was recorded in fruits coated and stored at 15°C with an average value of 257.9 mg EAA/100 g FW. Moreover, a high concentration of vitamin C was observed in fruits coated and stored at 15°C and 22°C (20.5 and 17.5 mg EAA/100 g FW), concluding that the coating based on roselle mucilage (2%) in combination with a temperature of 15°C prevents weight loss, decreases titratable acidity, and increases the content of phenols and vitamin C. Furthermore, an increase in the shelf life up to eight days and in the antioxidant activity at the maturity of consumption was observed in the fruits coated with 2% roselle mucilage stored at 15°C.

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Physicochemical Characterization of Selected Pomegranate (Punica granatum L.) Cultivars

Turkish Journal of Agricultural Engineering Research ◽

10.46592/turkager.2021.v02i02.015 ◽

2021 ◽

Vol 2 (2) ◽

pp. 425-433

Author(s):

Vijay Singh MEENA ◽

Bhushan BİBWE ◽

Bharat BHUSHAN ◽

Kirti JALGAONKAR ◽

Manoj MAHAWAR

Keyword(s):

Moisture Content ◽

Physicochemical Characterization ◽

Chemical Properties ◽

Textural Properties ◽

Titratable Acidity ◽

Fruit Weight ◽

Ash Content ◽

Soluble Solids ◽

Cultivar Differences ◽

Total Phenolic

The physical and chemical characteristics of five pomegranate cultivars (Mridula, Ganesh, White muscut, G-137 and Jalor seedless) were examined in the present investigation. Physical properties of different cultivars were determined such as major diameter (85.05 to 91.62 mm), intermediate diameter (76.85 to 87.83 mm), minor diameter (79.86 to 90.01 mm), sphericity (0.903 to 0.937), fruit weight (294.4 to 404.14 g), fruit volume (289 to 387 mL), number of arils per fruit, weight of 100 arils were evaluated and analysed for the varietal difference. In addition, properties such as peel moisture content (68.72 to 74.15% w.b.), aril moisture content (78.25 to 81.82% w.b.), peel ash content (0.81 to 1.51%), aril ash content (0.29 to 0.53%), juice pH (3.47 to 3.96), total soluble solids (11.60 to 13.00 °Brix), titratable acidity (0.42 to 0.58%), total phenolic content, juice yield per fruit (104 to 186 mL) juice turbidity (142.20 to 364.50 NTU) and textural properties, like fruit compressive strength/firmness of arils (23.09 to 34.54 N), cutting strength of peel (84.33 to 111.35 N) and aril skin puncture force (0.28 to 0.38 N) were also investigated. Overall results suggested that the measured physico-chemical properties were quite different by the cultivar differences.

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Preliminary evaluation and nutritional properties of Spondias mombin L. fruits from different native plants

Research Society and Development ◽

10.33448/rsd-v9i6.3418 ◽

2020 ◽

Vol 9 (6) ◽

pp. e55963418

Author(s):

Bheatriz Silva Morais de Freitas ◽

Richard Marins da Silva ◽

Caroline Cagnin ◽

Maisa Dias Cavalcante ◽

Jackeline Cintra Soares ◽

...

Keyword(s):

Phenolic Compounds ◽

Economic Value ◽

Titratable Acidity ◽

Nutritional Composition ◽

Soluble Solids ◽

Total Phenolic ◽

Pulp Yield ◽

Preliminary Evaluation ◽

Total Phenolic Compounds ◽

Improvement Programs

The cajá fruit stands out for its peculiar flavor, but little is known about its physical, physical-chemical and nutritional characteristics. The knowledge of fruit and seed biometrics, physicochemical and nutritional composition provides information for the conservation and exploitation of resources of economic value, and can be exploited by genetic improvement programs to obtain cultivars that provide fruits with important characteristics for commercialization. Thus, it aimed to evaluate the characteristics we sought to evaluate these characteristics considering samples from different trees / regions of the municipality of Montes Claros of Goiás. The cajá fruit biometry (density, volume, mass, fruit and seed size and pulp yield) was measured. Titratable acidity, soluble solids content, pH, vitamin C content and mineral content were also measured. Total phenolic compounds and antioxidant activity were evaluated by the Folin-Ciocalteau, ORAC and ABTS methods, respectively. With the results obtained, it was possible to infer that the fruits harvested in different trees of different places differed statistically. The fruits of Region 2 had the highest fruit and seed length and diameter, as well as the highest pulp thickness, macro and micronutrient content and total phenolic compounds content, compared to fruit from other areas probably influenced by type of soil. The knowledge of the characteristics of the fruits from different trees / regions is necessary because the industrialization needs parameters for standardization in the formulation of different foods.

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