Physicochemical and antioxidant properties of kiwifruit as a function of cultivar and fruit harvested month

Pal, Raj; Kumar, Vikas; Arora, Sandeep; Sharma, Ashok; Kumar, V. Ganesh; Agrawal, Sanjeev

doi:10.1590/s1516-8913201500371

Cited by 26 publications

(18 citation statements)

References 23 publications

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“…The TPC of fresh sample was 980.80 mg GAE/100 g d.w. This result is in accordance with literature (Pal et al, ). FD provided the highest TPC value in dried kiwifruit as expected (Izli et al, ; McSweeney & Seetharaman, ).…”

Section: Resultssupporting

confidence: 94%

Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods

Akar

Mazı

2019

J Food Process Engineering

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In this study, the drying kinetics, ascorbic acid degradation, and color change kinetics of kiwifruit during hot air drying (HAD), vacuum drying (VD), freeze drying (FD), and hot air–microwave‐assisted vacuum combination drying (HA–MVD) were investigated. The applicability of Weibull model for describing the rehydration kinetics of dried kiwifruits was also assessed. The ascorbic acid content of the kiwi fruit decreased by 77.52, 75.41, 39.86, and 29.64%, and the total phenolic content decreased by 26.62, 29.24, 19.16, and 1.99% after HAD, VD, HA–MVD, and FD, respectively. For all drying processes, the ascorbic acid degradation was best described by the Weibull model. Zero‐order, first‐order, and combined kinetic models were examined to fit data of color parameters (L*, a*, and b*). Scanning electron microscopy images of the dried products were also obtained. The results indicate that HA–MVD may be an alternative method for the drying of kiwifruit since it provides good quality product in shorter time. Practical applications Kinetic modeling of changes in foods during drying is an important issue in relation to predicting quality changes and setting optimal processing conditions. In this study kinetic models describing the ascorbic acid degradation and also the color change of kiwifruit during four different drying methods were determined. Kiwifruit contains high amount ascorbic acid which is widely considered as a marker of nutritional quality for fruits and vegetables subjected to various drying treatments. That is why it is important to build kinetic models to estimate the degradation rate of ascorbic acid during various drying processes. When the ascorbic acid content, total phenolic content, color, and rehydration properties of the final dried products were compared, it was seen that the hot air–microwave‐assisted vacuum combination drying (HA–MVD) method yielded good quality dried product in quite shorter time as compared to other methods. The results of this study show that the HA–MVD method could be successfully applied for drying of kiwifruits.

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Section: Resultssupporting

confidence: 94%

Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods

Akar

Mazı

2019

J Food Process Engineering

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“…Content of soluble solids (Brix), refraction index (RI) and amount of NaCl was measured by applying four drops of clear extract onto a digital refractometer (Kern & Sohn Gmb ORF-3SM, Balingen, Germany). Content of soluble solids and amount of NaCl were expressed as a percentage [22].…”

Section: Refractometrymentioning

confidence: 99%

Comparison of Physicochemical Properties of Bee Pollen with Other Bee Products

et al. 2019

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The aim of this study was to compare the physichochemical composition of various bee products, namely, bee pollen, beebread, propolis, honey, and royal jelly. The samples (37 out of 53) were collected in Lithuania, several samples from other Europe countries (Italy, Denmark, Sweden, Slovakia, Poland, Spain, Republic of Malta, The Netherlands, Latvia, Ukraine) were used for comparison. Various quantities, such as pH, electrical conductivity, oxidation-reduction potential, NaCl content, refraction index, Brix value, total phenolic compound content, total flavonoid content and antiradical activity were measured. Together with the mentioned, the content of micro- and macroelements (As, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, P, Pb, Se, Sr, V and Zn), ultraviolet-visible spectroscopy absorption spectra were analysed. To our knowledge, the literature data about comprehensive comparison of various characteristics of bee products are scarce. Also, to the best of our knowledge, this is the first study revealing mineral content in Lithuanian bee pollen, beebread and royal jelly. The study exposed that bee pollen not only showed the highest values of pH, electrical conductivity and content of soluble solids, but also distinguished from the other samples by the highest flavonoid content (up to 48.3 mg/10 g), the absence of Cr, the presence of Co (0.011–0.100 mg/kg) and Sr (0.73–5.37 mg/kg) and the highest content of Ca (997–2455 mg/kg) and Mg (644–1004 mg/kg). Hierarchical clustering analysis was applied to group the tested samples according to the physicochemical analysis results and mineral content. The clustering analysis revealed that bee pollen formed separate group with the highest distance from the other samples in both cases.

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“…The load cell was equipped with a 3 mm diameter stainless steel (SS) probe, at a constant speed of 3 mm s -1 to a depth of 0.20 mm. The peak puncture force was treated as firmness of khoonphal and is measured in netwton (N) [21,22]. While the vitamin C content was assayed by titration method (2,6-dichlorophenolindophenol titration method).…”

Section: Firmness and Vitamin Cmentioning

confidence: 99%

“…While the vitamin C content was assayed by titration method (2,6-dichlorophenolindophenol titration method). The results of vitamin C were expressed as mg/100 g of FW [21].…”

Section: Firmness and Vitamin Cmentioning

confidence: 99%

Effect of Post-harvest Quality Parameters on Ultra-Sonication Treatment of Khoonphal (Haematocarpus validus) of Meghalaya, North-East India

Raju¹,

Vivek²,

Chakaravarthy³

et al. 2017

J Food Process Technol

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Freshly harvested khoonphal (Haematocarpus validus) were surface cleansed with ultrasonic treatment. The process variables i.e., ultrasonic amplitude, treatment time and temperature selected were optimized using response surface methodology (RSM) by three factor three level Box-Behnken design. Horn type ultra-sonicator with a power density of 460 W/cm 2 with a constant frequency of 30 Hz was used for all the 17 experiments. Optimum independent variables selected by RSM were ultrasonic amplitude (100%), treatment time (5.10 min) and solvent temperature (25°C). The corresponding optimum values for dependent variables obtained were total plate count (2.94 log CFU/cm 2 ), firmness (66.67 N) and respiration rate (42.32 N). Linear terms for all the dependent variables were found to be significant (p<0.05). Similarly, the interaction terms between ultrasonic amplitude and treatment time had showed significant negative effect on total plate count (p<0.001) and firmness (p<0.05). But significant positive effect was obtained for respiration rate (p<0.100). Therefore, from this study it was concluded that the ultra-sonication was found to be an effective technology in reducing surface microbial load. Hence, this may be used for extending the shelf-life and maintaining the quality of freshly harvested khoonphal, while RSM was proven to be an effective technique in controlling and optimizing the factors responsible for ultrasonic treatment.

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Physicochemical and antioxidant properties of kiwifruit as a function of cultivar and fruit harvested month

Cited by 26 publications

References 23 publications

Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods

Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods

Comparison of Physicochemical Properties of Bee Pollen with Other Bee Products

Effect of Post-harvest Quality Parameters on Ultra-Sonication Treatment of Khoonphal (Haematocarpus validus) of Meghalaya, North-East India

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