Pineapple composition and nutrition

Ancos, Begoña de; Sánchez‐Moreno, Concepción; González‐Aguilar, Gustavo A.

doi:10.1002/9781118967355.ch12

Cited by 27 publications

(18 citation statements)

References 28 publications

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“…As in conventional pineapple pulp juice [47], the WPJ contained vitamins A, C and several of the B-group vitamins, but not vitamin B12 (Figure 2). Vitamin A content of the unfermented juice was in the range of 0.67-0.69 µg L −1 (Figure 2A).…”

Section: Vitamins In the Fermented Whole Pineapple Juicementioning

confidence: 83%

Nutritionally Enhanced Probioticated Whole Pineapple Juice

2021

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Nutritionally enhanced probioticated whole pineapple juice (WPJ, comprising juice of pineapple pulp and peel) beverages were produced by fermentation of WPJ with the probiotic bacterium Lactobacillus plantarum WU-P19. The 12 h fermented juice contained between 2.1 × 109 and 3.7 × 109 live cells of the probiotic per milliliter, depending on the beverage formulation. The beverage had a pH of around 4.1 and a lactic acid content of ~12.8 g L−1. It had a total sugar (glucose, sucrose, fructose, maltose) content of ~100.2 g L−1. During fermentation, some of the initial glucose and fructose were consumed by the probiotic, but sucrose and maltose were not consumed. The original WPJ was free of vitamin B12, but fermentation enhanced vitamin B12 content (~19.5 mg L−1). In addition, fermentation enhanced the concentrations of vitamins B2, B3, and B6, but the bacterium consumed some of the vitamin B1 originally present. From a nutritional perspective, the final probioticated beverage was a good source of vitamin B12, vitamin C and vitamin B6. In addition, it contained nutritionally useful levels of vitamins B1, B2, and B3. The calorific value of the final beverage was 56.94 kcal per 100 mL. The product was stable during 21-day refrigerated (4 °C) storage.

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Section: Vitamins In the Fermented Whole Pineapple Juicementioning

confidence: 83%

Nutritionally Enhanced Probioticated Whole Pineapple Juice

2021

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“…It is rich in dietary fibre, organic acids and sugars. It is equally rich in essential minerals like magnesium, copper and manganese and vitamins A, B and C (Ancos et al, 2017). It has very little fat and protein.…”

Section: Scientific Classificationmentioning

confidence: 99%

Evaluation of the anti‐aging and antioxidant action of Ananas sativa and Moringa oleifera in a fruit fly model organism

Ajagun-Ogunleye

Ebuehi

2020

J. Food Biochem.

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aging is an inevitable biological complex process. It involves the gradual loss of cellular vitality due to accumulative damage to cellular macromolecules by reactive oxygen species (ROS). These ROS are highly implicated in health, disease, and lifespan. The biochemical pathways involved in the aging process are highly influenced by both exogenous (environmental factors) and endogenous stress factors. These cellular processes are the same in most organisms including the fruit fly, nematode, yeast, mammalian cell line, and rodents. These model organisms have been extensively used in the screening of potent antioxidant botanicals for anti-aging bioactivity. Moringa oleifera and Ananas sativa are great sources of health-promoting nutrients and antioxidants, however, their anti-aging impact is still an evolving area of research interest. Therefore, this review focused on their anti-aging mode of action and some other anti-aging nutriceuticals in different model organisms including the fruit fly. Practical applications Staying forever young and healthy is everyone's right. Aside from genetic trait, healthy feeding is peculiar to the world's longest-living people. Ananas sativa (pineapple) and Moringa oleifera leaves are highly valued fruit and herb with nourishing, antioxidant, and medicinal properties. Their extract exhibit antioxidant, anticancer, anti-inflammatory, and anti-aging activities. The ancient Greeks, Egyptians, and Romans used Moringa seed oil for cosmetics and perfumes. Moringa tea leaves is consumed for its nutritive and medicinal value. Its antioxidant potency endorses its use for anti-aging and other health-promoting purposes. The bioactive compound in pineapple, bromelain, promotes wound healing and it is a component of postsurgical applications due to its anti-inflammatory property. Consumption of Ananas fruit provides the recommended daily allowance of vitamin C, a potent antioxidant. To identify new antiaging bioactive compounds of therapeutic importance, and understanding the mode of action of these nutriceuticals will contribute to new anti-aging research prospects.

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“…Bartolomé et al [ 86 ] investigated the chemical composition of two pineapple cultivars and reported 0.22 to 0.38% malic acid content and 0.8 to 1.27% citric acid content with respect to the fresh weight of the fruits. Tyrosine and tryptophan are reported to be the major amino acids in pineapple [ 87 ]; other amino acids in pineapple include asparagine, proline, aspartic acid, serine, glutamic acid, α-alanine, aminobutyric acid, valine, and isoleucine [ 88 ].…”

Section: Introductionmentioning

confidence: 99%

Comparative Gravimetric Studies on Carbon Steel Corrosion in Selected Fruit Juices and Acidic Chloride Media (HCl) at Different pH

Ofoegbu

2021

Materials

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Food contamination due to metal corrosion and the consequent leakage of metals into foods is a problem. Understanding the mechanism(s) of metal corrosion in food media is vital to evaluating, mitigating, and predicting contamination levels. Fruit juices have been employed as model corrosive media to study the corrosion behaviour of metallic material in food media. Carbon steel corrosion in fresh juices of tomato, orange, pineapple, and lemon, as well as dilute hydrochloric acid solutions at varied pH, was studied using scanning electron microscopy, gravimetric and spectrophotometric techniques, and comparisons made between the corrosivity of these juices and mineral acids of comparable pH. The corrosion of carbon steel in fruit juices and HCl solutions manifests as a combination of uniform and pitting corrosion. Gravimetric data acquired after one hour of immersion at ambient temperature (22 °C) indicated corrosion rates of 0.86 mm yr−1 in tomato juice (pH ≈ 4.24), 1.81 mm yr−1 in pineapple juice (pH ≈ 3.94), 1.52 mm yr−1 in orange juice (pH ≈ 3.58), and 2.89 mm yr−1 in lemon juice (pH ≈ 2.22), compared to 2.19 mm yr−1 in 10−2 M HCl (pH ≈ 2.04), 0.38 mm yr−1 in 10−3 M HCl (pH ≈ 2.95), 0.17 mm yr−1 in 10−4 M HCl (pH ≈ 3.95), and 0.04 mm yr−1 in 10−5 M HCl (pH ≈ 4.98). The correlation of gravimetrically acquired corrosion data with post-exposure spectrophotometric analysis of fruit juices enabled de-convolution of iron contamination rates from carbon steel corrosion rates in fruit juices. Elemental iron contamination after 50 h of exposure to steel samples was much less than the values predicted from corrosion data (≈40%, 4.02%, 8.37%, and 9.55% for tomato, pineapple, orange, and lemon juices, respectively, relative to expected values from corrosion (weight loss) data). Tomato juice (pH ≈ 4.24) was the least corrosive to carbon steel compared to orange juice (pH ≈ 3.58) and pineapple juice (pH ≈ 3.94). The results confirm that though the fruit juices are acidic, they are generally much less corrosive to carbon steel compared to hydrochloric acid solutions of comparable pH. Differences in the corrosion behaviour of carbon steel in the juices and in the different mineral acid solutions are attributed to differences in the compositions and pH of the test media, the nature of the corrosion products formed, and their dissolution kinetics in the respective media. The observation of corrosion products (iron oxide/hydroxide) in some of the fruit juices (tomato, pineapple, and lemon juices) in the form of apparently hollow microspheres indicates the feasibility of using fruit juices and related wastes as “green solutions” for the room-temperature and hydrothermal synthesis of metal oxide/hydroxide particles.

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Pineapple composition and nutrition

Cited by 27 publications

References 28 publications

Nutritionally Enhanced Probioticated Whole Pineapple Juice

Nutritionally Enhanced Probioticated Whole Pineapple Juice

Evaluation of the anti‐aging and antioxidant action of Ananas sativa and Moringa oleifera in a fruit fly model organism

Comparative Gravimetric Studies on Carbon Steel Corrosion in Selected Fruit Juices and Acidic Chloride Media (HCl) at Different pH

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