Compositional characterization of prune juice

Gorsel, Hendrik van; Li, C.; Kerbel, Eduardo L.; Smits, Mieke; Kader, Abdel

doi:10.1021/jf00017a016

Cited by 91 publications

(66 citation statements)

References 18 publications

(18 reference statements)

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“…Glucose and fructose are present in approximately equal amounts in these fruits. These results are consistent with previous observations using 'Hayward' fruit (van Gorsel et al, 1992;Matsumoto et al, 1983;Pérez et al, 1997;Sanz et al, 2004). Among A. deliciosa cultivars, the fruit of 'Abbott' and 'Koryoku' showed significantly higher total sugar content than 'Hayward' fruit.…”

Section: Resultssupporting

confidence: 92%

Sugar and Organic Acid Composition in the Fruit Juice of Different Actinidia Varieties

Nishiyama

Fukuda²,

Shimohashi

et al. 2008

FSTR

106

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Soluble sugars, sugar alcohol, and organic acid contents in Actinidia fruits at the eating-ripe stage were determined in various genotypes using high-performance liquid chromatography: five A. deliciosa, seven A. chinensis, two A. rufa, eight A. arguta, and three interspecific hybrids. The main soluble sugars in A. deliciosa and A. rufa fruits were glucose and fructose, although sucrose was present in smaller amounts. In contrast, sucrose was the predominant sugar in A. arguta fruits, followed by fructose and glucose. Most Actinidia fruits tested here contained myo-inositol as a sugar alcohol component. In particular, myo-inositol contents in A. arguta fruits were 0.575-0.982 g/100 g fresh weight, which is the highest level among all foods. Regarding the organic acid component, citric and quinic acids predominated over malic acid in all Actinidia fruits tested. Compared to A. deliciosa and A. chinensis, the proportion of quinic acid was higher in A. rufa and lower in A. arguta.Keywords: Actinidia spp., kiwifruit, sugar, organic acid, myo-inositol *To whom correspondence should be addressed. E-mail: nishi@komajo.ac.jp IntroductionThe kiwifruit industry has made remarkable progress since the fruit was introduced to the world market from New Zealand in the 1950s (Ferguson, 2004). The export of fresh kiwifruit from New Zealand led to rapid expansion of kiwifruit plantings (Ferguson and Huang, 2007), and the fruit is now grown in many countries, especially in Italy, China, France, Greece, and Japan in the northern hemisphere, and in New Zealand and Chile in the southern hemisphere. Consequently, kiwifruit has become a commonly consumed fruit that is easily obtainable year-round in many countries.Although the genus Actinidia is composed of 76 species and about 125 taxa (Ferguson and Huang, 2007), until recently, the kiwifruit market has been dominated by a single cultivar, Actinidia deliciosa 'Hayward.' Its fruit possess several beneficial attributes such as excellent flavor, green flesh color, high vitamin C content, and exceptionally long storage life. In 2000, the yellow-fleshed fruit of a novel cultivar, A. chinensis "Hort16A", which was developed in New Zealand, made its entry into the world market. In addition, some novel cultivars of kiwifruit and the related Actinidia crops have recently been introduced into the world market on a small scale; others are anticipated in the near future (Ferguson and Huang, 2007;Nishiyama, 2007). These Actinidia fruits have a wide diversity in size, shape, hairiness, flesh color, and flavor. Differences are also apparent in their vitamin C contents (Ferguson and MacRae, 1992;Nishiyama et al., 2004), carotenoids such as lutein and β-carotene (McGhie and Ainge, 2002;Montefiori et al., 2005;Nishiyama et al., 2005), and a cysteine protease actinidin (Nishiyama and Oota, 2002;Nishiyama, 2007).The fruit flavor can be affected by amounts of several constituents including sugars, organic and amino acids, and volatile aromatic compounds. In particular, the flavor of the fruit flesh is hig...

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Section: Resultssupporting

confidence: 92%

Sugar and Organic Acid Composition in the Fruit Juice of Different Actinidia Varieties

Nishiyama

Fukuda²,

Shimohashi

et al. 2008

FSTR

106

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“…7). This was taken as strong evidence that hippuric acid was mainly influenced by dietary factors associated with quinic acid known to occur in coloured fruits and vegetables (Beveridge et al, 1999;Bohm, 1965;Engelhardt and Maier, 1985;Jensen et al, 2002;Van Gorsel et al, 1992) instead of primarily reflecting environmental toxic aromatic exposures such as benzene or toluene (Beer et al, 1951;Bernhard et al, 1955;Borsook and Dubnoff, 1940) as previously thought.…”

Section: Dependence Of Hippuric Acid Levels In Urine On the Corresponmentioning

confidence: 75%

Antioxidant metabolism induced by quinic acid. increased urinary excretion of tryptophan and nicotinamide

Pero

Lund

Leanderson

2008

Phytotherapy Research

129

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For over 50 years, hippuric/quinic acids were believed to have no biological efficacy. Here data are presented to support the hypothesis that quinic acid is not responsible for any efficacy, but rather that quinic acid nutritionally supports the synthesis of tryptophan and nicotinamide in the gastrointestinal (GI) tract, and that this in turn leads to DNA repair enhancement and NF-kB inhibition via increased nicotinamide and tryptophan production.Moreover, it is shown that quinic acid is a normal constituent of our diet, capable of conversion to tryptophan and nicotinamide via the GI tract microflora, thus providing an in situ physiological source of these essential metabolic ingredients to humans. The concentrations of quinic and hippuric acids in the diet were dependent on each other when analysed in urine, as was evidenced by a significant linear regression analysis that included unsupplemented control subjects (n = 45, p < 0.001). Thus, these ingredients were identified as major dietary components, and not simply originating from environmental pollution as previously had been thought.

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“…Those Scottish lingonberries also contained 1-aminocyclopropane-1-carboxylic acid (Burroughs, 1960), but our examination for common FAAs did not find this amino acid in these lingonberry samples. Perez, Rios, Sanz, and Olias (1992) reported 'Chandler' strawberries contained 54.4 mg/100 g fw of FAA with Van Gorsel, Li, Kerbel, Smits, and Kader (1992) finding a similar 51.1 mg/100 mL fw of FAA in 'Douglas' strawberries. In apples, a range of 4.6-102.8 mg/100 g fw ('Glockenapfel', 'Collaos', 'Raxao', 'Meana', and 'Red Delicious') of FAA has been reported (Ackermann, Fischer, & Amado, 1992;Gomis, Lobo, Alvarez, & Alonso, 1990;Van Gorsel et al, 1992).…”

Section: Faa Compositionmentioning

confidence: 83%

Lingonberry (Vaccinium vitis-idaea L.) grown in the Pacific Northwest of North America: Anthocyanin and free amino acid composition

Lee

Finn

2012

Journal of Functional Foods

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Compositional characterization of prune juice

Cited by 91 publications

References 18 publications

Sugar and Organic Acid Composition in the Fruit Juice of Different Actinidia Varieties

Sugar and Organic Acid Composition in the Fruit Juice of Different Actinidia Varieties

Antioxidant metabolism induced by quinic acid. increased urinary excretion of tryptophan and nicotinamide

Lingonberry (Vaccinium vitis-idaea L.) grown in the Pacific Northwest of North America: Anthocyanin and free amino acid composition

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