No abstract

No abstract

No abstract

No abstract

Morphological traits, total lipid contents, and fatty acid profiles were assessed in fruits of several accessions of Elaeis oleifera [Kunth] Cortés, Elaeis guineensis Jacq., and their interspecific hybrids. The latter featured the highest mesocarp-to-fruit ratios (77.9-78.2%). The total lipid contents of both E. guineensis mesocarp and kernel were significantly higher than for E. oleifera accessions. Main fatty acids comprised C16:0, C18:1n9, and C18:2n6 in mesocarp and C12:0, C14:0, and C18:1n9 in kernels. E. oleifera samples were characterized by higher proportions of unsaturated long-chain fatty acids. Saturated medium-chain fatty acids supported the clustering of E. guineensis kernels in multivariate statistics. Hybrid mesocarp lipids had an intermediate fatty acid composition, whereas their kernel lipids resembled those of E. oleifera genotypes. Principal component analysis based on lipid contents and proportions of individual fatty acids permitted clear-cut distinction of E. oleifera, E. guineensis, and their hybrids.

Volatiles of differently ripened fresh pineapples were investigated by a non-targeted profiling analysis comparing fruits harvested at full maturity exported by rapid air freight to pineapples harvested at an earlier green-ripe stage. The latter fruits were exported by sea freight and analysed upon arrival at their destination and after post-harvest flavour genesis. Volatiles were analysed by headspace solid-phase microextraction, gas chromatography–mass spectrometry and multivariate statistical data analysis. Clear-cut differences in the volatile profiles were found. Fully ripe air-freighted pineapples were characterised by elevated concentrations of two 1,3,5,8-undecatetraene isomers, methyl 3-methylbutanoate and 4-methoxy-2,5-dimethyl-3(2H)-furanone, which have been reported as potent contributors to the pineapple flavour. Compared to fully ripened fruits, development of volatiles of sea-freighted pineapples upon arrival in Europe was rudimentary. Post-harvest storage of sea-freighted pineapples resulted in a different volatile profile due to the genesis of hydroxylated and acetoxylated methyl esters and hexanal. Subsequent descriptive sensory analysis was performed by trained panellists comparing retronasal odour and taste profiles. Fully ripe fruits were characterised by a pineapple-like note, fruity flavours and a sweet taste. In contrast, most of these attributes were rated at lower intensities when premature green-ripe fruits were tested. At the end of the post-harvest period, sea-freighted pineapples were characterised by fruity notes accompanied by a musty/corky- and cardboard-like off-flavour. Odour, taste and overall preference were significantly higher rated for air-freighted pineapples as revealed by an untrained consumer panel

No abstract

Summary Total lipids, fatty acids and triacylglycerols in seeds of the four Saudi Arabian date cultivars ‘Anbra’, ‘Megadwel’, ‘Sacai’ and ‘Sfwai’ were analysed. Total lipid contents ranged between 7.3 and 8.6%. Oleic, lauric and myristic acid represented the most abundant fatty acids in date seed oil. HPLC‐DAD‐ESI‐MSn analysis enabled the identification of 40 triacylglycerols with equivalent carbon number (ECN) 36–54, of which 17 were detected for the first time. Triacylglycerols mainly comprised LaOL, LaLaL, LaML, MML/LaPL and LaOO. ‘Anbra’ oil was characterised by highest proportions of saturated fatty acids and triacylglycerols with ECN 36 and 48–54. Unsaturated fatty acids prevailed in the three remaining varieties. Elevated proportions of triacylglycerols with medium ECNs were found in ‘Megadwel’ and ‘Sfwai’ oils. Aside from highest total lipid contents, ‘Sacai’ seeds predominantly contained triacylglycerols with low ECNs. Multivariate statistical analyses elucidated varietal influences on the fatty acid and triacylglycerol composition of date seed oil.