HPLC Determination of Carotenoid, Organic Acid, and Sugar Content in Pepino (Solanum muricatum) Fruit During the Ripening Period

Kola, Osman; Şimşek, Merve; Duran, Hüseyin; Bozkır, Hamza

doi:10.1007/s10600-015-1219-6

Cited by 16 publications

(23 citation statements)

References 16 publications

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“…Pepino fruit has been considered nonstarchy and a sucrose accumulator (S anchez et al, 2000). Slightly more than 50% of the sweetness of pepino is attributed to its sucrose content, which increases dramatically during maturation (Kola et al, 2015;Redgwell and Turner, 1986;S anchez et al, 2000). The average soluble solids content values reported by Redgwell and Turner (1986) and El- Zeftawi et al (1988) range between 7.8% and 9.6%, and even lower values were reported by S anchez et al 2000, ranging between 5.2% and 8.6%.…”

Section: Postharvest Physiology Of Pepino Fruitmentioning

confidence: 88%

“…Pepinos have been commercially and experimentally grown in several countries, including Australia (El-Zeftawi et al, 1988), Chile (Bravo and Arias, 1983), Colombia , Peru, Ecuador (Bravo and Arias, 1983), Israel (Levy et al, 2006;Schaffer et al, 1989), New Zealand (Heyes et al, 1994;Redgwell and Turner, 1986), Turkey (Kola et al, 2015), United States (Ahumada and Cantwell, 1996), and Spain (Rodríguez-Burruezo et al, 2004b, 2011, where cultivars have been developed for a Mediterranean climate.…”

Section: Pepino Cropmentioning

confidence: 99%

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A Review of Pepino (Solanum muricatum Aiton) Fruit: A Quality Perspective

Contreras

González-Agüero

Defilippi

2016

horts

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Many attempts have been made to introduce pepinos in several countries. These efforts have involved breeding programs designed to adapt pepino plants to the respective climates and consumer preferences. However, low yields and the relatively small amount of information on the crop have played a negative role for the expansion of the pepino. Information on other features of the fruit (e.g., quality, physiology, and sensory attributes) is also scarce. Only a few studies provide useful data on pepino handling and storage potential; hence, there is not an adequate postharvest strategy to store this species. The objective of this review is to provide and discuss the available literature, with an emphasis on postharvest physiology aspects, and present 1) breeding for quality and how this has led to the development of the cultivars known today, 2) fruit physiology and quality, 3) handling and physiological disorders of pepino, and 4) highlight challenges for future research.

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Section: Postharvest Physiology Of Pepino Fruitmentioning

confidence: 88%

Section: Pepino Cropmentioning

confidence: 99%

A Review of Pepino (Solanum muricatum Aiton) Fruit: A Quality Perspective

Contreras

González-Agüero

Defilippi

2016

horts

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“…The results of methylation analysis were presented in Figure 2D and Table 1. Total ion chromatogram of the methylated products of reduced SMP-3a showed that there were five obvious peaks identified as 2,3,5-Me 3…”

Section: Methylation Analysis Of Smp-3amentioning

confidence: 99%

“…It is commonly called pepino or melon pear and can be grown under diverse soil and climatic conditions [1,2]. The color of Solanum muricatum begins green and changes to golden yellow covered with purple stripes during the ripening period [3]. This fruit is rich in minerals such as calcium, potassium, and phosphorous.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Characterization and Immunomodulatory Activity of a Novel Acid Polysaccharide from Solanum muricatum

Yue

et al. 2019

Polymers

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To investigate the structure and immunomodulatory activity of polysaccharide from Solanum muricatum, a novel acid polysaccharide named SMP-3a was purified from Solanum muricatum pulp through DEAE-52 cellulose column and Sephadex G-200 chromatography. Monosaccharide composition analysis showed that SMP-3a was mainly composed of rhamnose, arabinose, galactose, and galacturonic acid with the molar ratio of 1.09:2.64:1.54:1. The average molecular weight was found to be 227 kDa by high performance gel permeation chromatography (HPGPC). Thermal studies revealed the SMP-3a was a thermally stable polymer. Based on the results of methylation and NMR analysis, the backbone chain of SMP-3a was composed of →2)-α-l-Rhap-(1→, →4)-α-d-GalpA-(1→ and →4)-α-d-Galp-(1→. The side chain was consisted of α-l-Araf-(1→ and →5)-α-l-Araf-(1→. Immunomodulatory assay indicated that SMP-3a could significantly promote the proliferation of macrophages and stimulate the secretion of cytokines, including TNF-α, IL-1β, and IL-6. Our results suggested that SMP-3a could be used as a novel potential immunomodulatory agent in functional food.

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“…CRTDs, three organic acids (citric, ascorbic, and malic acids) and sugars (Sucrose, glucose, and fructose) were determined using HPLC method from pepino fruits and fruit juices by Kola et.al. [33]. The purpose of this experiment was to analyze the nutrient quality of pepino fruits through its maturation stages.…”

Section: Introductionmentioning

confidence: 99%

Liquid Chromatographic Analysis of Carotenoids in Foods

Dincel

Kepekci-Tekkeli

Önal

et al. 2019

J. Chil. Chem. Soc.

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Current scientific studies indicate that carotenoids (CRTDs) are beneficial for maintaining health and lowering the risk of different pathologies. Considering the increasing role of carotenoids in healthcare, determination of carotenoid content of foods become important. Mostly, the analytical procedures that are used for this aim, are based on extraction techniques followed by different analytical procedures, especially high performance liquid chromatography. In this publication, a review of various analytical techniques developed for the determination of carotenoids in different food commodities starting from 2006 up to now, has been presented.

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HPLC Determination of Carotenoid, Organic Acid, and Sugar Content in Pepino (Solanum muricatum) Fruit During the Ripening Period

Cited by 16 publications

References 16 publications

A Review of Pepino (Solanum muricatum Aiton) Fruit: A Quality Perspective

A Review of Pepino (Solanum muricatum Aiton) Fruit: A Quality Perspective

Physicochemical Characterization and Immunomodulatory Activity of a Novel Acid Polysaccharide from Solanum muricatum

Liquid Chromatographic Analysis of Carotenoids in Foods

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