The applicability of microwave irradiation to assist the extraction of capsaicinoids from capsicum fruit was investigated. The procedure involved irradiation of 2 g samples in a closed-vessel followed by gas chromatogmphy of capsaicinoid derivatives. The optimum conditions for extraction were determined to be acetone at 30% power for 7 min irrespective of ground or whole tissue.The yield of the compounds extracted was significantly greater (P < 0.05) using microwave-assisted extraction (MAE) compared to traditional rejlux and shaken frcrsk methods. A single extraction step was mcient in recovering approximately 95% of the total capsaicinoid fraction in 15 min compared with 2 h for the rejlux and 24 h for the shaken flask methods. Due to the considerable savings in time and energy as well as reliability. this technique is suitable for fast extraction of capsaicinoids from large samples.
A study is conducted to determine the amino acid, fatty acid, and carbohydrate content of breadfruit using high-performance liquid chromatography (HPLC) and gas chromatography (GC). An HPLC method is used for the determination of amino acids and fatty acids in breadfruit. Representative amino acid samples are derivatized with phenylisothiocianate and the resulting phenylthiocarbamyl derivatives are separated on a reversed-phase column by gradient elution with a 0.05M ammonium acetate buffer and 0.01M ammonium acetate in acetonitrile-methanol-water (44:10:46, v/v). Representative fatty acid samples are derivatized with phenacyl bromide and the resulting fatty acid phenacyl esters are separated on a reversed-phase column by gradient elution with acetonitrile and water. Amino acid and fatty acid derivatives are detected by ultraviolet detection at 254 nm. The analysis of the carbohydrates in breadfruit employs a GC method. Carbohydrates are derivatized using trimethylchlorosilane and hexamethyldisilazane to form trimethylsilyl ethers. Compounds in the samples are separated by the temperature programming of a GC using nitrogen as the carrier gas. Percent recoveries of amino acids, fatty acids, and carbohydrates are 72.5%, 68.2%, and 81.4%, respectively. The starch content of the breadfruit is 15.52 g/100 g fresh weight.
High-performance liquid chromatography is used to determine the amino acid content of ripe and unripe ackee fruit. Specific emphasis is placed on the level of the toxic amino acid hypoglycin A (hyp-A) in the unripe and ripe ackee fruit and seed. Unripe samples are found to contain significantly higher quantities (P < 0.05) of hyp-A when compared with ripe samples. Uncooked unripe fruit is found to contain 124.4 +/- 6.7 mg/100 g fresh weight and uncooked ripe fruit 6.4 +/- 1.1 mg/100 g fresh weight. The seed of the uncooked unripe fruit is found to contain 142.8 +/- 8.8 mg/100 g fresh weight, and the seed of uncooked ripe fruit has 106.0 +/- 5.4 mg/100 g fresh weight. Boiling fruit in water for approximately 30 min is efficient in removing hyp-A from the edible arilli; however, low levels of 0.54 +/- 0.15 mg/200 mL are detected in the water that was used to cook the ripe fruit. The average %recovery of the amino acids was 80.34%.
The potential of ethylene oxide (EO) and sulphur dioxide (SO 2 ) to prevent ethylenestimulated fruit ripening was assessed using Giant Cavendish bananas. Studies were carried out in a cold room at 15°C and terminated after 6 weeks. Product quality was assessed via visual observations and physiological assessments. Fruits were exposed to EO concentrations in the range 0-400 ppm for 12 h followed by storage in regular atmosphere (RA). Results showed that EO delayed ripening at 50 and 100 ppm for single exposure and at 50 and 200 ppm for repeated exposure. Treatment with 2 and 8 mg kg À1 SO 2 was efficient in extending the shelf life of bananas for 4 weeks in RA and for 6 weeks under controlled atmosphere (CA). SO 2 preserved the quality of bananas and reduced the incidence of fungal infections during storage; however, a concentration of 15 mg kg À1 shortened the shelf life. Fruits treated with low concentrations of EO and SO 2 had harvest-fresh appearance, good colour, minimum mould and excellent marketability compared with controls and store-bought references. EO and SO 2 are not approved for use on fresh fruits, with the exception of the use of SO 2 on grapes and citrus fruits.
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