Solanaceous Fruits Including Tomato, Eggplant, and Peppers

Padmanabhan, Priya; Cheema, Amer; Paliyath, G.

doi:10.1016/b978-0-12-384947-2.00696-6

Cited by 35 publications

(17 citation statements)

References 11 publications

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“…Fermentation is considered to be a possible strategy not only to increase AAs but also to release insoluble bound phenolic compounds and thus to improve the poor bioavailability of grain phenolics [ 41 ]. In the present study, many phenolic compounds such as β-carotenol [ 42 ], eugenol [ 43 ], apigenin [ 44 ], 6-gingerol [ 45 ], cinnamic acid [ 46 ] and vanillic acid [ 47 ] were detected in high concentrations in fermented brown rice, and all of these have been reported as strong antioxidants, as well as able to reduce stress-related behaviors. Principal component analysis (PCA) was applied for better interpretations, and to avoid multicollinearity ( Figure 3 B) ( Table S3 ).…”

Section: Resultsmentioning

confidence: 97%

Untargeted Metabolomics of Korean Fermented Brown Rice Using UHPLC Q-TOF MS/MS Reveal an Abundance of Potential Dietary Antioxidative and Stress-Reducing Compounds

et al. 2021

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Free radical-induced oxidative stress is the root cause of many diseases, such as diabetes, stress and cardiovascular diseases. The objective of this research was to screen GABA levels, antioxidant activities and bioactive compounds in brown rice. In this study, we first fermented brown rice with different lactic acid bacteria (LABs), and the best LAB was selected based on the levels of GABA in the fermentate. Lactobacillus reuterii generated the highest levels of GABA after fermentation. To ascertain whether germination can improve the GABA levels of brown rice, we compared the levels of GABA in raw brown rice (Raw), germinated brown rice (Germ), fermented brown rice (Ferm) and fermented-germinated brown rice (G+F) to identify the best approach. Then, antioxidant activities were investigated for Raw BR, Germ BR, Ferm BR and G+F BR. Antioxidant activity was calculated using a 2,2-diphenyl-1-picryl hydrazile radical assay, 2,2-azino-bis-(3-ethylene benzothiozoline-6-sulfonic acid) radical assay and ferric-reducing antioxidant power. In Ferm BR, DPPH (114.40 ± 0.66), ABTS (130.52 ± 0.97) and FRAP (111.16 ± 1.83) mg Trolox equivalent 100g, dry weight (DW), were observed as the highest among all samples. Total phenolic content (97.13 ± 0.59) and total flavonoids contents (79.62 ± 1.33) mg GAE/100 g and catechin equivalent/100 g, DW, were also found to be highest in fermented BR. Furthermore, an untargeted metabolomics approach using ultra-high-performance liquid tandem chromatography quadrupole time of flight mass spectrometry revealed the abundance of bioactive compounds in fermented BR, such as GABA, tryptophan, coumaric acid, L-ascorbic acid, linoleic acid, β-carotenol, eugenol, 6-gingerol, etc., as well as bioactive peptides which could contribute to the health-promoting properties of L. reuterii fermented brown rice.

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Section: Resultsmentioning

confidence: 97%

Untargeted Metabolomics of Korean Fermented Brown Rice Using UHPLC Q-TOF MS/MS Reveal an Abundance of Potential Dietary Antioxidative and Stress-Reducing Compounds

et al. 2021

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“…Nowadays, there exist many types of cultivar varying between each according to the color, size, and shape (Niño‐Medina et al., 2017). Interestingly, the eggplant extracts have many biological properties, like antioxidant, anti‐inflammatory antidiabetic, anticancer, and hypolipidemic activities) (Padmanabhan et al., 2016). Furthermore, the eggplant lowers cholesterol levels, and it is suitable for a diet intended to regulate blood pressure (Kashyap et al., 2003).…”

Section: Introductionmentioning

confidence: 99%

“…The mature fruits are firm, heavy, and shimmering. They are refrigerated and stored at a temperature of 10–12°C with 95% of relative humidity (Padmanabhan et al., 2016). Recently, fresh‐cut eggplant has attracted increasing attention as a vegetable representing a high degree of processivity.…”

Section: Introductionmentioning

confidence: 99%

Influence of drying processes on bioactive compounds profiles, hydroxymethylfurfural, color parameters, and antioxidant activities of Tunisian eggplant (Solanum melongenaL.)

Chouaibi

Snoussi

Attouchi

et al. 2021

J. Food Process. Preserv.

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In this study, different drying processes (hot‐air convective drying, microwave drying, ultrasonically assisted convective drying, freeze‐drying, and infrared drying) were applied to dry the eggplant slices. Therefore, the Newton (infrared drying), Page (hot‐air convective drying, freeze‐drying, and microwave drying), and modified Page (ultrasonically assisted convective drying) are the best models to describe the drying kinetics of eggplant slices. Furthermore, the effective moisture diffusivities (Deff) varied significantly from 1.16 × 10−10 (freeze‐drying) to 3.31 × 10−8 m2/s (microwave drying) (p < .05). Besides, the highest and lowest activation energy values were observed in the samples treated with freeze‐drying (38.80 kJ/mol) and ultrasonically assisted convective drying (23.87 kJ/mol), respectively. Moreover, the effect of the drying processes on the kinetic degradation and formation of bioactive compounds, HMF, enzymatic browning index, color parameters as well as on the antioxidant activity was investigated. Then, the Weibull model was proven be the best to better fit the polyphenols and flavonoids data. Novelty impact statement Five drying processes were applied to dry Tunisian eggplant slices. The ascorbic acid, anthocyanin, polyphenol and flavonoid amounts were determined during the drying of Tunisian eggplant slices. The freeze‐drying process was selected as the best method to preserve the dried eggplant.

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“…Tomato is a very common and useful vegetable all over the world. Ripening tomatoes, which are rich in vitamins and minerals, are important to human health [15] . Hence, studying of tomato ripening is of great importance, which will not only help people to have better quality tomato but also help the researchers and scientists to analyse its taste, nutrient contents and quality.…”

Section: Introductionmentioning

confidence: 99%

Maturity assessment of tomato fruit based on electrical impedance spectroscopy

Zhu

et al. 2019

International Journal of Agricultural and Biological Engineering

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Ripening is important to tomato quality, taste and nutrition. In this study, the maturity of plant-fruit was on-line investigated based on electrical impedance spectroscopy (EIS). The electrodes with sensing unit for contact force between samples and electrodes were designed. After fruits turn into green-white, impedance measurements were conducted on the fruit samples at various ripening stages in the range of 1 Hz to 1 MHz. The optimal frequencies (100 Hz, 1 kHz and 1 MHz) for maturity assessment were selected and five electrical impedance parameters at three sensitive frequencies were determined. The equivalent circuit model with CPE was developed and the model performance was evaluated. The soluble solid content and pH of fruit were determined and analyzed to explain the variations in EIS parameters sufficiently. Results showed that the impedance, phase angle, resistance, reactance and capacitance increased with the progression of maturity. The selected impedance parameters could be used to classify tomato samples into immature class or mature class with the accuracy of 88.3%. Impedance analysis for different samples from the same branch demonstrated that the ripening stage of all other samples could be predicted and assessed by the impedance spectroscopy from one sample.

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Solanaceous Fruits Including Tomato, Eggplant, and Peppers

Cited by 35 publications

References 11 publications

Untargeted Metabolomics of Korean Fermented Brown Rice Using UHPLC Q-TOF MS/MS Reveal an Abundance of Potential Dietary Antioxidative and Stress-Reducing Compounds

Untargeted Metabolomics of Korean Fermented Brown Rice Using UHPLC Q-TOF MS/MS Reveal an Abundance of Potential Dietary Antioxidative and Stress-Reducing Compounds

Influence of drying processes on bioactive compounds profiles, hydroxymethylfurfural, color parameters, and antioxidant activities of Tunisian eggplant (Solanum melongenaL.)

Maturity assessment of tomato fruit based on electrical impedance spectroscopy

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