Effects of boiling and oil or vinegar on pickled jurubeba (Solanum paniculatum L.) fruit

Abstract

Jurubeba fruit, raw and thermally processed for different periods of time, were preserved in soybean oil or vinegar and evaluated for physical characteristics, phytochemicals, antioxidant capacity and polyamines. The loss of green color in many vegetables after cooking is a frequent problem that affects the quality of pickled foods, and chlorophyll content is a relevant parameter to assess the quality. Data showed that a 20 min cooking treatment maintained the best fruit quality and no change in the chlorophyll content occurred. The thermal processing caused no increase in the carotenoid and flavonoid content as compared to the raw fruits, but caused an increase in the phenol content. At a cooking time of about 10 min, the antioxidant capacity increased. Cooking time did not cause significant differences in the content of isoorientin, rutin and caffeic acid. Spermine and spermidine contents were lower after 20 min of boiling. Jurubeba that was preserved in vinegar showed a lower pH and putrescine level, regardless of the cooking time used, whereas the use of oil caused an increase in carotenoids and antioxidant capacity.

Starch Hydrolysis, Polyphenol Contents, and In Vitro Alpha Amylase Inhibitory Properties of Some Nigerian Foods As Affected by Cooking

“…Similar observations were made in Solanum paniculatum fruit (29). On the other hand, the decreased amount of flavonoids in boiled A. auricula-judae and unpeeled potato suggest that they may either have been denatured or leaked into the boiling vessel.…”

Evaluation of biogenic amines and nitrate in raw and pickled jurubeba (Solanum paniculatum L.) fruit

“…Means followed by the same lowercase letter in the column are not significantly different (P [ 0.05) of oxidation. In a previous study, we also observed a lower content of putrescine in jurubeba fruit preserved in vinegar (Silva et al 2016). It is well known that microbiological contamination is one of the main factors influencing the BAs levels in food, but the low pH induced by vinegar minimizes microbiological contamination.…”

“…Before the thermal process, 5 kg of each sample set of fruits were cleaned with tap water and later immersed for 10 min in chlorinated water (containing 20 mg of free chlorine per liter). Thereafter, one portion was kept raw, and the other (500 g of each sample) was cooked for 20 min in a stainless steel pan containing 1 L of boiling water (Silva et al 2016). Samples were drained and cooled rapidly.…”

“…Fresh fruits and juices are particularly rich in putrescine, while green vegetables are richer in spermidine (Valero et al 2002). According to various authors, some processes using heat can influence the BAs' content (Silva et al 2016). In addition, BAs' levels may be affected in canned or pickled foods as a result of microbial decarboxylation of amino acids during preparation or even during storage (Carelli et al 2007).…”

Physical and chemical characterization and bioactive compounds from blackberry under calcium chloride application

“…Maturity index: obtained by means of the relationship between soluble solids and titratable acidity contents. Flavonoids: determined according to the method described by Popova et al (2004) and adapted by Silva et al (2016). The extraction was carried out in acidified acetone (70%) and absorbance was measured at 425 nm in a spectrophotometer (BEL Photonics®, SP 2000 UV/VIS).…”