Spatial and temporal changes in the volatile profile of Alphonso mango upon exogenous ethylene treatment

Chidley, Hemangi G.; Kulkarni, Ram; Pujari, K. H.; Giri, Ashok P.; Gupta, Vidya S.

doi:10.1016/j.foodchem.2012.08.029

Cited by 24 publications

(25 citation statements)

References 20 publications

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“…The enzyme hydrolysis of pectin is somewhat similar to the natural fruit ripening in response to ethylene where an increase in the activity of cell wall hydrolyzing enzymes, such as pectinases and pectinesterases, is noted (Chourasia et al 2006). The volatile profiles of Alphonso mango fruit were observed to significantly change upon exogenous ethylene treatment (Chidley et al 2013), whilst after enzyme hydrolysis, free and glycosidically-bound volatile compounds were both found to change. This is because they were easily released from the cell wall, leading to changes in the proportion of volatile compounds, and was also caused by the subsequent isomerization of some of the volatile compounds via oxidation (Chyau et al 2003;Moreira et al 2010).…”

Section: Resultsmentioning

confidence: 66%

Prebiotic activity score and bioactive compounds in longan (Dimocarpus longan Lour.): influence of pectinase in enzyme-assisted extraction

Thitiratsakul

Anprung

2014

J Food Sci Technol

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The optimal extraction of bioactive compounds from longan fruit pulp using Pectinex® Ultra SP-L pectinase hydrolysis of the fruit homogenate was evaluated. The highest degree of hydrolysis (DH), as determined by the amount of reducing sugars released from the longan pulp, was obtained at a pectinase concentration of 2.5 % (v/w) (257 polygalacturonase units/g fruit) for 4 h. The level of bioactive compounds obtained from the pectinase-treated longan pulp increased with increasing DH to a maximum at the highest DH (21 %) obtained, with an antioxidant activity of 0.083 EC50 μg fresh mass (FM)/μg diphenyl-(2,4,6-trinitrophenyl)iminoazanium and 92.7 μM Trolox equivalent/g FM, respectively. The total phenolic and flavonoid contents in the 21 % DH extract were 196.0 mg gallic acid equivalents/g FM and 19.6 mg catechin equivalents/g FM, respectively. The 21 % DH longan extract showed an enhanced (3.6- to 4.0-fold) inhibition of lipid peroxidation of oil compared to the untreated (0 % DH) extract. In addition, the 21 % DH longan extract had the highest soluble dietary fiber content, which was related to the decreased particle size of 345 μM, and displayed enhanced prebiotic activity scores of 1.69 and 1.44 for Lactobacillus acidophilus La5 and Bifidabacterium lactis Bb12, respectively. Most of the 33 detected volatile compounds differed in their relative proportions after enzymic extraction (15 increased, 15 decreased with three showing no significant change) with the 0 % and 21 % DH hydrolysates exhibiting 25 and 22 different volatile compounds, respectively, with 11 and eight unique compounds between them, respectively.

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Section: Resultsmentioning

confidence: 66%

Prebiotic activity score and bioactive compounds in longan (Dimocarpus longan Lour.): influence of pectinase in enzyme-assisted extraction

Thitiratsakul

Anprung

2014

J Food Sci Technol

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“…Our previous study on pre‐climacteric ethylene treatment of Alphonso mango during the ripening has shown early appearance of ripening specific compounds, i.e. lactones and furanones, with a significant increase in the mesifuran (sweet–fruity flavour compound) content and excessive softening by the 11th day of harvest . This has been speculated as the outcome of increased activity of cell wall hydrolysing enzymes in these fruits.…”

Section: Introductionmentioning

confidence: 99%

Effect of postharvest ethylene treatment on sugar content, glycosidase activity and its gene expression in mango fruit

et al. 2016

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“…Was also studied the spatial and temporal changes in the VOC profile of Alphonso mango on effect of preclimacteric ethylene treatment using PCA and the study revealed accelerated ripening in terms of early appearance of ripening-specific compounds upon ethylene treatment and the increase in the terpene level during ripening appears to be independent of ethylene [6].…”

Section: Discussionmentioning

confidence: 99%

“…Chemical analysis of the flavor (volatiles) of several mango cultivars around the world has been reported [3][4][5][6] and has recently studied the spatial and temporal changes in the volatile profile of mango upon exogenous ethylene treatment, while [7] evaluating the attraction of west fruit flies to volatiles of three mango cultivars in field cage tests. In these works, a wide range of compounds has been identified, including esters, lactones, mono-and sesquiterpenes.…”

Section: Introductionmentioning

confidence: 99%

HS-SPME/GC-MS Analysis of VOC and Multivariate Techniques Applied to the Discrimination of Brazilian Varieties of Mango

Benevides¹,

Bezerra²,

Pereira³

et al. 2014

AJAC

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The present study analyzed the volatile compounds of three mango varieties (Tommy Atkins, Rosa and Espada) using the static headspace technique with SPME coupled to CG-MS. Multivariate methodologies, such as factorial design and response surface methodology, were used to optimize the conditions of adsorption and desorption of these substances. The data were evaluated by using principal components analysis (PCA) and hierarchical grouping analysis, in order to visualize grouping tendencies of volatile compounds. Thirty-seven volatile compounds belonging to different chemical classes, such as esters, terpenes, alcohols and others, were tentatively identified in the three varieties of mango. Amongst them, twenty-three presented chromatographic peaks with relative areas larger than 2%. The multivariate analysis made it possible to visualize the grouping tendencies of the mango samples, according to the presence of their respective volatile substances, and enabled the identification of the groups of substances responsible for the discrimination among the three varieties.

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Spatial and temporal changes in the volatile profile of Alphonso mango upon exogenous ethylene treatment

Cited by 24 publications

References 20 publications

Prebiotic activity score and bioactive compounds in longan (Dimocarpus longan Lour.): influence of pectinase in enzyme-assisted extraction

Prebiotic activity score and bioactive compounds in longan (Dimocarpus longan Lour.): influence of pectinase in enzyme-assisted extraction

Effect of postharvest ethylene treatment on sugar content, glycosidase activity and its gene expression in mango fruit

HS-SPME/GC-MS Analysis of VOC and Multivariate Techniques Applied to the Discrimination of Brazilian Varieties of Mango

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