Phytochemical and antioxidant characterization of mamey (Pouteria sapota Jacq. H.E. Moore &amp; Stearn) fruit

Yahia, Elhadi M.; Gutiérrez‐Orozco, Fabiola; Leon, Claudia Arvizu-de

doi:10.1016/j.foodres.2010.11.029

Cited by 38 publications

(27 citation statements)

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“…In stage 2 the fruit was in horticultural maturity, according to that described by Watada et al (1984). The fruit firmness profile was similar to that described by Alia-Tejacal et al (2002) In this regard, it has been reported that the content of TSP in mamey sapote fruit is affected by temperature (Alia-Tejacal et al, 2002), ripeness degree (Saucedo-Veloz et al, 2001), geographical origin (Torres-Rodríguez et al, 2011;Ma et al, 2004), and the process of extraction and solvent used (Yahia et al, 2011).…”

Section: Enzymatic Activitysupporting

confidence: 81%

“…Los valores promedio de los TSP en la etapa de preclimaterio (estado 1) y madurez hortícola (estado 2) fueron similares a los encontrados por Saucedo-Veloz et al (2001) quienes reportaron 1.53 % para frutos en estado 1 y 0.21 % para el estado 2, pero fueron a su vez menores que los valores de 1653 y 646 mg GAE kg -1 FW informados por Alia-Tejacal et al (2005a) para los mismos estados de maduración del fruto. En este sentido, se ha reportado que los TSP en el fruto de zapote mamey son afectados por la temperatura de almacenamiento (Alia-Tejacal et al, 2002), el grado de madurez (Saucedo-Veloz et al, 2001), origen geográfico del fruto (Torres-Rodríguez et al, 2011;Ma et al, 2004), y el proceso de extracción de estos compuestos, así como el tipo de solvente empleado (Yahia et al, 2011).…”

Section: Enzymatic Activityunclassified

“…The flesh of this fruit contains a high amount of total soluble phenolics (TSP), which diminish with ripening (Torres-Rodríguez et al, 2011). In TSP fraction, flavanols as catechin, epicatechin, gallocatechin, and catechin 3-O-gallate have been identified, in addition to gallic (Torres-Rodríguez et al, 2011;Ma et al, 2004), syringic, p-hydroxybenzoic, and p-coumaric acids (Yahia et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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The proanthocyanidins were quantified by butanol/HCl, DMAC (4-(dimethylamino) cinnamaldehyde) and vanillin methods. The characterization was done by HPLC. Enzymatic activity was determined by spectrophotometry methods. The proanthocyanidin (PAs) content showed a reduction with fruit ripeness progress. With DMAC method the reduction was of 2.8 times from preclimacteric stage (CS) to horticultural maturity (HM); the content with vanillin Article Info/Información del artículo

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Section: Enzymatic Activitysupporting

confidence: 81%

Section: Enzymatic Activityunclassified

Section: Introductionmentioning

confidence: 99%

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“…The phenolic content and antioxidant activity of mamey sapota (pouteria sapota) in postharvest were evaluated and hydrophilic extract of sapota fruit showed higher antioxidant capacity than that of lipophilic portion. The appreciable amount of total soluble phenolic content which contain mainly p-hydroxy benzoic acid had been reported (Rodriguez et al 2011;Yahia et al 2011). The sapota juice can be used as nutritional and nutraceutical health beverage, which contains large amount of polyphenols.…”

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confidence: 95%

Rheological behaviour of enzyme clarified sapota (Achras sapota L) juice at different concentration and temperatures

2013

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Rheological behaviour of enzyme clarified sapota (Achras sapota L.) juice at different temperatures (10 to 85°C) and total soluble solid content (10.2 to 55.6°brix) corresponding to a water activity (a w ) (0.986 to 0.865) was studied using controlled stress rheometer by coaxial cylinders attachment. The rheological parameter shear stress (Pa) was measured upto a shear rate of 1,000 s . The investigation showed that the enzyme clarified sapota juice and its concentrates behaved like a Newtonian liquid and the viscosity (η) values were in the range 4.340 to 56.418 mPa s depending upon temperature and concentration studied. The temperature dependency of viscosity of enzyme clarified sapota juice was described by Arrhenius equation (r >0.94) and activation energy (E a ) for viscous flow was in the range 5.218 to 25.439 KJ/mol depending upon concentration. The effect of total soluble solid content on flow activation energy was described by exponential relationship (r > 0.95, rmse% <13.5, p <0.01) and that of water activity was described by power law relation (r >0.99, rmse% <5.80, p <0.01). The effect of total soluble solid content on viscosity of enzyme clarified sapota juice followed second order exponential type relationship (r >0.99, rmse%<3.53) at the temperature used. The effect of water activity on viscosity of enzyme clarified sapota juice followed power law equation (r >0.98, rmse%< 4.38). A single equation representing combined effect of temperature and total soluble solid content/water activity on viscosity of enzyme clarified sapota was established.

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“…There is a limited number of studies on saponified extracts of tropical fruit [25][26][27], and one survey dealing with Amazonian fruit [28]. In Panama several fruit species have not yet been considered for their intact carotenoid composition.…”

Section: Introductionmentioning

confidence: 99%

Study of the carotenoid composition in membrillo, guanabana toreta, jobo and mamey fruits

Giuffrida¹,

Menchaca²,

Dugo³

et al. 2015

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-Introduction. Many tropical fruits have great health potential due to the possible presence of bioactive phytochemicals. Natural food composition databases are very important sources of information relative to natural food biodiversity and nutritional properties. The objective of this study was to report for the first time on the native carotenoid composition of the fruit of four tropical species from Panama. Materials and methods. Fully mature fruit were collected in Panama and analyzed by HPLC-DAD-APCI-MS, after carotenoid extraction with acetone. Results and discussion. The carotenoid composition had never been previously reported for two of the investigated fruits, membrillo (Gustavia superba) and guanabana toreta (Annona purpurea). In membrillo, 5 different carotenoids were detected; the content of total carotenoids was 318.6 µg g −1 fresh weight (fw), with β-carotene showing a relative abundance of 75.3%. In guanabana toreta, 11 different carotenoids were detected; the total carotenoid content was 48.3 µg g −1 fw, with β-carotene and zeaxanthin showing a relative abundance of 26.9% and 27.5%, respectively. In jobo (Spondias mombin), 11 different carotenoids were detected; the total carotenoid content was 45.8 µg g −1 fw, with β-cryptoxanthin, α-carotene and β-carotene showing a relative abundance of 25.4%, 10.5% and 8.5%, respectively. In mamey (Mammea americana), 16 different carotenoids were detected; the total carotenoid content was 145.2 µg g −1 fw; in particular, 10 different violaxanthin fatty acid diesters, of both cis and trans isomers, were determined. Conclusion. The consumption of the fruit studied should be promoted both locally and abroad, because of the reported presence of these health-promoting phytochemicals.Keywords: Panama / membrillo (Gustavia superba) / guanabana toreta (Annona purpurea) / jobo (Spondias mombin) / mamey (Mammea americana) / carotenoids / HPLC-DAD-APCI-MS Résumé -Étude de la composition des fruits du membrillo (Gustavia superba), de l'atier (Annona purpurea), du prunier mombin (Spondias mombin) et de l'abricotier des Antilles (Mammea Americana). Introduction. Nombreux sont les fruits tropicaux à fort potentiel pour la santé en fonction de la présence de substances phytochimiques bioactives. Les bases de données sur la composition des aliments naturels sont des sources d'information de première importance pour caractériser la diversité alimentaire naturelle et ses propriétés nutritionnelles. L'objectif de cette étude est de décrire, pour la première fois, la composition en caroténoïdes natifs des fruits de quatre espèces tropicales natives au Panama. Matériels et méthodes. Les fruits récoltés à pleine maturité au Panama ont été analysés par méthode HPLC-DAD-APCI-MS après extraction des caroténoïdes à l'acétone. Résultats et discussion. La composition en caroténoïdes n'avait jamais été signalée auparavant pour deux espèces étudiées, le membrillo (Gustavia superba) et l'atier (Annona purpurea). Dans les fruits du membrillo, 5 caroténoïdes différents ont été détec...

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Phytochemical and antioxidant characterization of mamey (Pouteria sapota Jacq. H.E. Moore & Stearn) fruit

Cited by 38 publications

References 57 publications

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Rheological behaviour of enzyme clarified sapota (Achras sapota L) juice at different concentration and temperatures

Study of the carotenoid composition in membrillo, guanabana toreta, jobo and mamey fruits

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