scholarly journals Effect of Different Processing Methods on the Quality of Ackee Fruit Arils

2020 ◽  
pp. 79-84
Author(s):  
Jerry Ampofo-Asiama ◽  
Angela Abla Zebede ◽  
Bernard Abakah ◽  
Bright Quaye
Keyword(s):  
Phenolic Compounds ◽  
Physicochemical Properties ◽  
Titratable Acidity ◽  
Nutritional Composition ◽  
Processing Methods

Ackee (Blighiasapida) fruit has a nutritional composition comparable to other commonly consumed fruits although its consumption is limited by the presence of anti-nutrients. This study investigated the effect of processing on some anti-nutrients (oxalate and phytate) as well as on ascorbate, carotenoids and phenolic compounds in ackee arils. Changes in physicochemical (pH, titratable acidity, brix and color) were also analyzed. Ackee fruit was cut into arils and cooked for 15 min either by boiling in water at 100°C or steamed or fried in oil at 180°C. The unprocessed ackee aril had a pH, titratable acidityand brix of 5.79, 0.52% and 2.70, respectively. Significant changes in these physicochemical properties were only observed in the boiled arils while the highest change in color was observed in the steam fruits. Significant reductions in ascorbate levels of 49.27, 32.86 and 56.29% were observed after boiling, steaming and frying, although these processing methods did not significantly affect carotenoid and phenol levels. The levels of the anti-nutrients reduced significantly with oxalate reducing by 22.37, 26.67 and 37.42% and phytate levels reducing by 62.50, 66.67 and 54.17%, after boiling, steaming and frying, respectively.

Effect of boiling on nutritional, antioxidant and physicochemical properties of edible plants (Malva parviflora and Myrtillocactus geometrizans)

2021 ◽  
pp. 510
Author(s):  
Sandoval-Gallegos Eli Mireya ◽  
Arias-Rico José ◽  
Cruz-Cansino Nelly del Socorro ◽  
Ramírez-Ojeda Deyanira ◽  
Zafra-Rojas Quinatzin Yadira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Water Retention ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Water Retention Capacity ◽  
Total Phenolic Compounds ◽  
Retention Capacity ◽  
Malva Parviflora

The aim of the present research was to determine the effect of boiling on nutritional composition, total phenolic compounds, antioxidant capacity, physicochemical and morphological characteristics of two edible plants Malva parviflora (mallow leaf) and Myrtillocactus geometrizans (garambullo flower). The plants had an important nutritional composition as carbohydrates (48-70 %), dietary fiber (36-42 %) and protein (13 %), as well as total phenolic compounds (468-750 mg GAE/100 g db) with a high antioxidant capacity. However, boiling originated the decrease of soluble compounds, carbohydrates, total phenolic compounds, antioxidant capacity and physicochemical properties. Plants changed to dark colors and physicochemical properties were affected, except to water retention capacity, oil retention capacity and viscosity, which had the same values in mallow leaves (raw and boiled), but increased water retention capacity in garambullo flowers, it may be by changes in the morphology observed. Therefore, is to suggest the raw consumption or with minimal cooking of these plants to avoid changes caused by thermal treatment.

scholarly journals Effect of Arthrospira Microalga Fortification on Physicochemical Properties of Yogurt

2020 ◽  
pp. 531-540
Author(s):  
Wanida Pan-utai ◽  
Jariya Atkonghan ◽  
Tipakorn Onsamark ◽  
Wachiraya Imthalay
Keyword(s):  
Physicochemical Properties ◽  
Nutritional Value ◽  
Ph Value ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Nutritional Composition ◽  
Natural Food ◽  
Food Ingredient ◽  
Fresh Biomass ◽  
Green Microalga

Arthrospira (Spirulina) platensis, a blue-green microalga, is a rich source of organic nutrients. Microalgae are used as food supplements with enhanced nutritional and functional values. Consumption of fermented milk products such as yogurt has recently increased. Both oven-dried and fresh Arthrospira biomass supplemented into yogurt at different concentrations of 0.1, 0.3, and 0.5% (w/v) and 1, 5, and 10% (v/v), respectively improved physicochemical properties. Arthrospira supplemented in yogurt fermentation gave faster decrease in pH value with green color index of finished yogurt. Oven drying is a convenient method; however, fresh biomass gave similar nutritional value with higher C-phycocyanin content. During storage, pH, titratable acidity, and color of yogurt showed negligible variations. Results indicated that Arthrospira increased both nutritional composition and functional properties of yogurt as a natural food ingredient.

scholarly journals Influence of leaf removal and reflective mulch on phenolic composition of white wines

OENO One ◽  
2015 ◽  
Vol 49 (3) ◽  
pp. 183
Author(s):  
Mirela Osrečak ◽  
Marko Karoglan ◽  
Bernard Kozina ◽  
Darko Preiner
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acid ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Phenolic Composition ◽  
Transparent Film ◽  
Leaf Removal ◽  
White Wines ◽  
Consistent Effect

<p style="text-align: justify;"><strong>Aim</strong>: The aim of this research was to evaluate if leaf removal and red geotextile reflective mulch “Vitexsol” could affect phenolic composition of wines from three white cultivars, Riesling italico, Traminer, and Manzoni bianco.<strong></strong></p><p style="text-align: justify;"><strong>Methods and results</strong>: A two-year study was conducted to evaluate the effects of leaf removal and reflective mulch on the phenolic composition of white wines from Zagreb vineyards in northwestern Croatia. Leaf removal (LR) and reflective mulch (RM) “Vitexsol”, made from weave of aluminum platelets protected by a transparent film and sewn together with red polypropylene threads, were tested separately and combined (LR+RM) on vines of Traminer, Riesling italico and Manzoni bianco in 2008 and 2009. LR and RM had no consistent effect on must sugar content and titratable acidity. All treatments resulted in higher total phenol and flavan-3-ol content in wines of all cultivars, but in different years. LR+RM generally resulted in the highest phenolic acid and individual flavan-3-ol content in all wines except Traminer. RM treatment had the least effect on phenolic composition of wines.</p><p style="text-align: justify;"><strong>Conclusion</strong>: LR+RM generally resulted in the highest content of most phenolic compounds, especially when compared to control wines.</p><strong>Significance and impact of the study</strong>: This work provides some useful informations for adjusting vineyard practices and thus optimizing phenolic quality of white wines.

scholarly journals Physico-chemical, proximate, mineral and bioactive composition of Garcinia buchananii baker fruit from Uganda and Rwanda

2021 ◽  
Vol 21 (105) ◽  
pp. 18932-18949
Author(s):  
F Omujal ◽  
◽  
JBL Okullo ◽  
C Bigirimana ◽  
P Isubikalu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Dietary Fibre ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Length Width ◽  
Garcinia Buchananii ◽  
Physical And Chemical

Garcinia buchananii Baker (Family,Cluciaceae/Guttiferae) is an underutilized indigenous fruit tree that produces edible fruits that are used as both food and medicine in tropical Africa. This study evaluated the physical and chemical characteristics of G. buchananii fruits collected from Uganda and Rwanda. Ripe fruits were harvested during their peak seasons in Masaka and Bugesera Districts in Uganda and Rwanda, respectively. The fruits were analyzed for physical characteristics including; fruit weight, fruit size (that is length and width), number of seeds per fruit, seed weight, seed dimensions(length, width and breadth); chemical characteristics (pH and titratable acidity), proximate composition (moisture content, protein, fat, dietary fibre, carbohydrates and energy), mineral composition (K, Na, Ca, Mg, Ca, Fe, Zn, Cu), and bioactive components (total phenolic compounds, flavonoids and anthocyanins; and antioxidant activity). Data were statistically analyzed using a student T-test (p≤0.05). The results indicated that fruit weight and pulp content ranged from 6.3±1.3-9.5±2.8g and 54.1±10.6- 81.1±6.5%, respectively. Titratable acidity of the pulp ranged from 6.1±0.8 to 7.1±0.1 %. Nutritionally, dietary fibre, vitamin C, iron and zinc ranged from 20.0±0.4 -22.6±1.8 g/100g, 32.8±3.2-42.0±3.3 mg/100g, 4.8±0.2 - 6.5±0.8 mg/100g and 1.1±0.0 -2.5±0.1 mg/100g, respectively. The total phenolic compounds and antioxidant activity ranged from 996.7±50.5 - 1147.5±47.4 mg/g GAE (Garlic Acid Equivalent) and 8.0±0.2- 8.4±0.1 mg/100g AAE (Ascorbic Acid Equivalent) as IC50, respectively. There was a significant difference (p≤0.05) in the physical characteristics (weight, length, width and breadth), nutritional composition and bioactive components of the fruit samples of the two countries. Assessment of the nutrients indicated that the pulp was rich in vitamin C, iron, zinc, copper and dietary fibre. The pulp also contained phenolic compounds with antioxidant activity. The seeds had 6-24% crude oil content with palmitic, stearic, oleic and linoleic as major fatty acids. The total unsaturated fatty acids in the seed oil ranged from 58.4-59.5%. Although this finding showed significant differences (P≤0.05) in the physical and chemical of G. buchananii fruit from Uganda and Rwanda, the nutritional composition and bioactive component information has shown the potential of the fruits for processing into high-value nutraceuticals.

Impact of processing and packaging on the quality of murici jelly [Byrsonima crassifolia (L.) rich] during storage

2019 ◽  
Vol 50 (5) ◽  
pp. 871-883 ◽  
Author(s):  
Mariana Crivelari Da Cunha ◽  
Patrícia da Silva Machado ◽  
Ana Beatriz Silva Araújo ◽  
Elisângela Elena Nunes Carvalho ◽  
Eduardo Valério de Barros Vilas Boas
Keyword(s):  
Storage Time ◽  
Titratable Acidity ◽  
Nutritional Composition ◽  
Soluble Solids ◽  
Content Type ◽  
Sensory Acceptance ◽  
Byrsonima Crassifolia ◽  
Pulp Processing ◽  
Glass Packaging

Purpose The potential of the Cerrado fruit could be explored by development of new products, such as jellies that can be used to add value to the fruit, as well as to preserve this biome. This paper aims to evaluate the effect of processing, the glass packaging type and storage time on the quality of jelly, prepared from reconstituted murici pulp, over 12 months of storage. Design/methodology/approach The authors used a completely randomized design (CRD) in factorial 2 × 5, with two types of glass packaging (transparent and amber) and five storage periods (0, 3, 6, 9 and 12 months), with four replications and the experimental parcel consisting of 80 g of jelly (two bottles of 40 g). The quality of jelly was monitored through 12 months using physicochemical (proximal composition, color, soluble solids, titratable acidity and pH), microbiological (coliforms at 35 °C and 45 °C, filamentous fungi and Salmonella sp) and sensory analyses (sensory acceptance and purchase intent). Findings The pulp processing effectively affected the physicochemical and nutritional composition (proximal composition, soluble solids and color). It was found that only the storage time significantly influenced (p < 0.05) jelly quality, considering the variables analyzed, except the soluble solids, ash, dietary fiber and sensory texture attributes. However, the glass packaging factor (transparent and amber) did not result in significant changes in those variables. Moreover, the pulp processing allows a seasonal fruit with a short harvest period and short post-harvest life to be available to consumers as a new product throughout the year. Originality/value Based on the present study, the native Cerrado fruit such as murici [Byrsonima crassifolia (L.) Rich] is appreciated for its pleasant peculiarities such as color, aroma and taste; however, it is underutilized as food for lack of information and studies. Although the fruit does not have widespread use as food, it is necessary to make the population aware about its importance, not only as a source of nutrients, but also for its functional and sensory potential. Therefore, the production of murici jelly can increase consumption of the fruit, besides being a way to add value and extend the shelf life and sensory acceptance of the product prepared.

scholarly journals Arbuscular mycorrhizal fungi action on the quality of strawberry fruits

2019 ◽  
Vol 37 (4) ◽  
pp. 437-444 ◽  
Author(s):  
Ely Cristina N Cordeiro ◽  
Juliano Tadeu V de Resende ◽  
Katielle Rosalva V Córdova ◽  
Daniele Aparecida Nascimento ◽  
Orivaldo José Saggin Júnior ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Arbuscular Mycorrhizal Fungi ◽  
Mycorrhizal Fungi ◽  
Arbuscular Mycorrhizal ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Camino Real ◽  
San Andreas ◽  
Solids Content

ABSTRACT The inoculation of arbuscular mycorrhizal fungi (AMF), increasing the rhizospheric influence, might provide higher levels of bioactive compounds. Thus, the objective was to evaluate the influence of the AMF inoculation on the physicochemical components of fruit’s quality in field. Strawberry fruits from cultivars Camarosa, Aromas, Camino Real, Monterey, Portola, San Andreas and Albion in 2016, and Camarosa, Camino Real, Monterey and Albion in 2017 were either inoculated or non-inoculated with AMF. The analyzed physicochemical components of fruit’s quality were ascorbic acid, titrated acidity, pH, soluble solids, soluble solids/titrated acidity ratio, phenolic compounds, anthocyanins, and firmness. The inoculation with AMF on strawberry plants in field improved the fruit’s physicochemical attributes, increasing pH, soluble solids content, soluble solids/titratable acidity ratio and phenolic compounds content in both cultivation years (2016-2017). The inoculation of AMF has improved the characteristics of post-harvest quality in strawberry fruits.

scholarly journals Effect of pre-harvest calcium silicate on post-harvest quality of tomatoes

2020 ◽  
Vol 9 (11) ◽  
pp. e74791110148
Author(s):  
Pablo Wenderson Ribeiro Coutinho ◽  
Márcia de Moraes Echer ◽  
Gilberto Costa Braga ◽  
Vandeir Francisco Guimarães ◽  
Maria do Carmo Lana ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Ethylene Production ◽  
Calcium Silicate ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Post Harvest ◽  
Polygalacturonase Activity ◽  
Fruit Respiration

The present work evaluated the influence of calcium silicate on the polygalacturonase enzyme activity, respiration, ethylene, and the physicochemical characteristics on the post-harvest quality of two tomato hybrids. The experimental design was of randomized blocks, with four repetitions in protected cultivation environment. The treatments were distributed in a 2 x 5 factorial scheme, corresponding to the hybrids (Ivety and Natalia) and five doses of calcium silicate (0, 150, 300, 450 and 600 kg ha-1), which were applied on the same day as the pots were filled. Evaluations were carried out on the fruits, namely: ethylene production, fruit respiration, firmness, number of loculus, polygalacturonase activity, total carotenoids, lycopene, phenolic compounds, soluble solids content, pH, titratable acidity and ascorbic acid content.  The application of calcium silicate provided the reduction of ethylene production and fruit respiration. Natalia hybrid showed low polygalacturonase activity, this difference being due to genetic variabilityThe increase of calcium silicate doses provided the reduction of polygalacturonase enzyme concentration due to its constitution in the cell wall. The concentrations of lycopene, phenolic compounds, soluble solids, pH, titratable acidity and ascorbic acid in the fruits increased in response to the increasing doses of calcium silicate for 'Ivety'. Hybrids present distinct behaviors on the influence of the fertilization of tomatoes with calcium silicate, which can increase the post-harvest conservation and improve the physical-chemical characteristics of tomato fruits.

scholarly journals Changes in Physicochemical Properties of Wild and Cultivated Blackberry during Postharvest Cold Storage

2021 ◽  
Author(s):  
N. Azzouzi ◽  
S. Zantar ◽  
N. Aghmir ◽  
M.R. Britel ◽  
A. Maurady
Keyword(s):  
Physicochemical Properties ◽  
Cold Storage ◽  
Skin Color ◽  
Physicochemical Parameters ◽  
Storage Time ◽  
Titratable Acidity ◽  
Plant Materials ◽  
The North ◽  
Rubus Fruticosus

Background: Blackberry is a seasonal harvested fruit that is also very fragile and perish- es quickly. A comparative study was conducted to find out influence of cold storage on physicochemical parameters of wild and cultivated blackberry over a period of 12 days. Methods: The plant materials were composed of the blackberry fruit, including a compound of cultivated blackberry (Rubus spp.), and wild blackberry (Rubus fruticosus L. agg) which were harvested in the North of Morocco. The temperature of the storage of wild and cultivated blackberry was 5 °C for 4, 8, and 12 days, and then transferred to 25 °C for 1 day to simulate transport and commercialization. After that, the physicochemical parameters were analyzed. Statistical analyses were performed using SAS. Results: During 12 days of storage, the pH of samples was decreased from 3.69 to 3.22 for wild blackberry, and from 4.85 to 3.43 for cultivated blackberry. The titratable acidity was increased from 1.61 to 3.28 for wild blackberry, and from 2.07 to 3.25 for cultivated blackberry. Flavonoids also showed a remarkable increase in values from 30 to 70.66 mg QE/100g of wild blackberries and from 25.33 to 60.66 mg QE/100g in cultivated ones between harvest and the last day of storage. The variation in skin color revealed a decrease during storage of L* brightness, a* redness, and yellowness b* for both blackberries. Conclusion: The most suitable storage time of blackberry components during cold storage at 5 °C was 12 days. The temperature at 5 °C preserves the quality of the blackberry for both wild and cultivated ones. However, the wild blackberry was more resistant than cultivated one to cold storage.

The Harvest Season Changes the Organoleptic Properties of Onion during Storage

2019 ◽  
pp. 1-9
Author(s):  
Ariana Pereira Mota ◽  
Renata Ranielly Pedroza Cruz ◽  
Ana Paula Sato Ferreira ◽  
Mateus De Paula Gomes ◽  
Maria Eduarda da Silva Guimarães ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Reducing Sugars ◽  
Block Design ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Organoleptic Properties ◽  
Post Harvest ◽  
Randomized Block Design

Aims: The objective was to determine the influence of the onion harvest time "Baia Periforme" on post-harvest quality of the bulbs during storage. Study Design: The experiment was conducted in a randomized block design with three treatments, six replicates with two bulbs each. Place and Duration of Study: Departamento de Fitotecnia, Universidade Federal de Viçosa, between June 2017 and July 2018. Methodology: Seedlings, 20 days old, were transplanted into 20 cm spacing between rows and 10 cm between plants. The bulbs were harvested 120 days after transplanting with manual tipping of the pseudo-stem (T1), with 50 (T2) or 75% (T3) of the bulbs popped. The soluble sugars (SS), non-reducing sugars (NRS), reducing sugars (RS), total soluble solids (TSS), titratable acidity of phenolic compounds and alinase activity was determined every 30 days for 90 days. Results: The content of SS, TSS, phenolic compounds and alinase activity increased in the onions of T2, resulting in more sweet and pungent bulbs due to the higher content of acidity and phenolic compounds. Conclusion: The post-harvest quality of onion bulbs "Baia Periforme" was maintained when they were harvested with 50% of bulbs popped.

Post Harvest Quality of Acid Lime Fruits 'Tahiti' Grafted on Genotype (TSKCx (LCR x TR) – 017), under Saline Stress

2019 ◽  
pp. 1-10
Author(s):  
Sabrina Vieira de Sousa ◽  
Franciscleudo Bezerra da Costa ◽  
Luderlândio De Andrade Silva ◽  
Marcos Eric Barbosa Brito ◽  
Ana Marinho do Nascimento ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Experimental Design ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Saline Stress ◽  
Total Soluble Sugars ◽  
Post Harvest ◽  
Acid Lime

Objective: The objective of this study was to verify the post-harvest quality of fruits of the acid lime fruits ‘Tahiti’ of the genotype TSKC x (LCR x TR) – 017, under saline stress. Experimental Design: The experimental design was completely randomized from the factorial arrangement (2x5), where factor 1 corresponded to irrigation water salinity levels (0.3 and 3.0 dSm-1) and factor 2, storage time (0.5, 10, 15 and 20 days). Location and Duration of the Study: The experiment was conducted at the Center of Science and Technology Agrifood of the Federal University of Campina Grande, Pombal Campus, Paraíba, from February 2016 to February 2017. Methodology: The effect of the treatments was analyzed from the following evaluations: loss of fresh weight (%),soluble solids(%),titratable acidity (%),soluble solids and titratable acidity, hydrogen potential, concentration of H + ions (μM), electrical conductivity (dSm-1),ascorbic acid (mg 100 mL-1), total soluble sugars (mg 100 mL-1),phenolic compounds(mg 100 mL-1) and flavonoids (mg 100 mL-1). Results: It was observed the interaction between the saline concentration and the time of storage, on the physical-chemical and chemical characteristics in the acid file 'Tahiti'. Conclusion: The salinity of 3.0 dSm-1 showed the highest values for soluble solids, SS/AT ratios, total soluble sugars, phenolic compounds, and flavonoids during storage, indicating that the quality of these fruits was better when compared to fruits of the acidic 'Tahiti' file with 0.3 dSm-1 of salinity.

Sign in / Sign up

Export Citation Format

Share Document