Classification of fruits and vegetables

Pennington, Jean A.T.; Fisher, Rachel

doi:10.1016/j.jfca.2008.11.012

Cited by 174 publications

(156 citation statements)

References 17 publications

(16 reference statements)

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“…Avocado (Persea americana) fruit has great nutritional importance as a source of carbohydrate, protein, and fiber and the avocado contains essential micronutrients for human consumption such as vitamins, minerals, and polyphenols (Harborne & Williams, 2000;Pennington & Fisher, 2009). The consumption of 3-4 fruit portions per day is recommended.…”

Section: Introductionmentioning

confidence: 99%

Use of avocado peel (Persea americana) in tea formulation: a functional product containing phenolic compounds with antioxidant activity

et al. 2015

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ABSTRACT. The peels of avocados, like other fruit peels, are commonly discarded, not knowing their potential use. In order to reuse avocado peel, the chemical and mineral compositions, total phenolic and flavonoid contents as well as antioxidant activities have been investigated by DPPH (1,1-diphenyl-2-picrylhydrazyl) and FRAP(ferric-reducing antioxidant power) methods in in natura and dehydrated avocado peel. Dehydrated avocado-peel tea was manufactured and the antioxidant activity was evaluated, as well as their flavonoid and phenolic compound contents, and compared with other teas marketed. Avocado peel, especially dried avocado peel, contains major phenolic compounds (10,848.27 ± 162.34 mg GAE kg ) and phenolic and flavonoids contents highest than apple tea. The avocado-peel tea showed good antioxidant activity and had good acceptability by sensory analysis as a promising product.Keywords: avocado, fruit peels, DPPH, FRAP, sensorial analysis, functional foods.Uso da casca do abacate (Persea Americana)na formulação de chá: um produto funcional contendo compostos fenólicos e atividade antioxidante RESUMO. Cascas de frutas são comumente descartadas, assim como cascas de abacate, por desconhecimento do seu potencial uso. A fim de reutilizar a casca de abacate, determinou-se a composição química e de minerais, conteúdo de fenólicos totais e de flavonoides, bem como atividades antioxidantes por ensaios de DPPH (1,1-difenil-2-picrilhidrazil) e FRAP (poder antioxidante por redução do ferro) nas cascas in natura e desidratada. Formulou-se um chá com a casca de abacate, avaliou-se sua atividade antioxidante, bem como conteúdo de fenólicos e flavonoides e comparou-se com chás comercializados. Os resultados mostram que na casca de abacate desidratada contém compostos fenólicos (10.848,27 ± 162, ) e flavonoides (1.360,34 ± 188, ). O chá da casca de abacate desidratada apresentou atividade antioxidante por DPPH (1954DPPH ( .24 ± 87.92 e 2518.59 mg ET L -1 ) superior ao chá de maçã, assim como maior conteúdo de fenólicos e flavonoides. O chá de casca de abacate apresentou boa atividade antioxidante e boa aceitação por análise sensorial, mostrando ser um produto promissor.Palavras-chave: abacate, casca de frutas, DPPH, FRAP, análise sensorial, alimento funcional.

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Section: Introductionmentioning

confidence: 99%

Use of avocado peel (Persea americana) in tea formulation: a functional product containing phenolic compounds with antioxidant activity

et al. 2015

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“…While most studies have examined total FV intake in portions per d, FV can be further classified in a number of ways (51) , and more recent studies have attempted to classify FV, either by colour or by whether FV was consumed in the raw or processed state. Oude Griep et al (52) showed an association between white FV (mostly apples and pears) and stroke risk, and an association between deep orange FV (mostly carrots) and risk of CHD (53) .…”

Section: Methods Of Classifying Fruit and Vegetables: Colour And The mentioning

confidence: 99%

Fruits and vegetables: measuring intake and encouraging increased consumption

Woodside

McKinley

2013

Proc. Nutr. Soc.

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A high intake of fruit and vegetables (FV) is associated with reduced risk of chronic disease, although the evidence base is mostly observational. Blood biomarkers offer an objective indicator of FV intake, potentially improving estimates of intakes based on traditional methods. A valid biomarker of overall FV intake would be able to confirm population intakes, more precisely evaluate the association between intakes and health outcomes and confirm compliance in FV interventions. Several substances have been proposed as biomarkers of FV intake: vitamin C, the carotenoids and polyphenols. Certain biomarkers are strong predictors of single FV; however, the proposed single biomarkers of FV consumption are only modestly predictive of overall FV consumption. This is likely to be due to the complexity of the FV food group. While accurately measuring FV intake is important in nutrition research, another critical question is: how best can an increase in FV intake be achieved? Increased FV intake has been achieved in efficacy studies using intensive dietary advice. Alternative, less intensive methods for encouraging FV consumption need to be developed and tested for population level intervention. Systematic reviews suggest peer support to be an effective strategy to promote dietary change. This review will describe the evidence for a link between increased FV intake and good health, outline possible novel biomarkers of FV consumption, present the most recently available data on population intake of FV and examine the usefulness of different approaches to encourage increased consumption of FV.

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“…This implies that plant foods, such as cereals, legumes, nuts, cucumbers and tomatoes, are all fruits. All other parts of the plants, such as stems, roots, and leaves, can be biologically considered as vegetables [4].…”

Section: In Plant Taxonomy Fruits and Vegetables Are Defined Asmentioning

confidence: 99%

“…When vegetables are cooked, their texture changes as they soften. If we over-cook them, we lose the crisper texture and many of the good nutrients so it is better not to over-cook [4].…”

Section: Types Of Fruit and Vegetablesmentioning

confidence: 99%

Fruits & Vegetables are the Actual Fast Foods

Bokhari¹

2017

JNHFE

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The burden of non-communicable diseases has been rapidly increasing all around the world. In year 2001 non-communicable disease accounted for 60 percent of the 56 million deaths worldwide and 47 percent of the global burden of disease. Underlying determinants for non-communicable diseases includes increased consumption of energy-dense, nutrient-poor foods that are high in fat, sugar and salt; reduced levels of physical activity: and of particular concern are the increasingly unhealthy diets and reduced physical activity of children and adolescents. Decreasing the prevalence of non-communicable diseases is therefore still an important goal in the public health strategy. For this purpose, consumption of fruit and vegetables is generally considered to be beneficial to health, and there is now a comprehensive body of evidence recognizing the protective effects of high fruit and vegetable consumption on cardiovascular disease and certain cancers, particularly epithelial cancers. Fruits & vegetables should be called as fast food. They can be consumed fresh, cooked, hot or cold, canned, pickled, frozen or dried. Fruits and vegetables are consumed at all times, and due to their convenient size; they are an excellent between-meal snack. They are relatively low in calories and fat (avocado and olives being the exceptions), they have no cholesterol, they are rich in carbohydrates and fiber, they contain vitamin C and carotene, and some are a good source of vitamin B complex. Because of all these characteristics, fruits and vegetables have a unique role in a healthy diet.

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Classification of fruits and vegetables

Cited by 174 publications

References 17 publications

<b>Use of avocado peel (<i>Persea americana</i>) in tea formulation: a functional product containing phenolic compounds with antioxidant activity

<b>Use of avocado peel (<i>Persea americana</i>) in tea formulation: a functional product containing phenolic compounds with antioxidant activity

Fruits and vegetables: measuring intake and encouraging increased consumption

Fruits & Vegetables are the Actual Fast Foods

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