13 research outputs found
Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.)
The effect of ripening and storage on peach pectin and gel strength of related jams
Peaches were harvested in three stages of ripeness (threshold-mature - I, firm-ripe - II and ripe - III). Firm-ripe (II) peaches were stored for 9 days at 4 and 22 C. The amount of water-soluble, oxalate-soluble and alkali-soluble pectin were extracted and quantitatively determined as galacturonic acid, neutral sugars were determined as glucose. Jams were made with all peach samples as well as gels from extracted fractions. Gel strength of jams and gels was measured. Dry matter, sugar composition (amount of sucrose and reducing sugars) and pH value were determined and very little change was found during the ripening period and storage, too. Alkali-soluble fraction was more abounding than water-soluble fraction. The oxalate-soluble pectic fraction was found to be a minor fraction in all peach samples. The amount of total pectin and the amount of alkali-soluble pectin fraction dropped markedly after the 1st stage of ripening, after the 2 nd day of storage at 22 C and slightly after the 6th day of storage at 4 C. The level of alkali-soluble pectin in total pectin was inversely proportional to the level of water-soluble pectic fraction, and the level of oxalate-soluble pectic fraction in total pectin content was fairly constant during the ripening and storage. Gel strength of jams and gels correlated very well with changes of the amount of alkali-soluble pectic fraction. The extracted alkali-soluble pectic fraction was capable of forming an acidic gel. Extracted oxalate-soluble pectic fraction forms a gel in the presence of calcium and solid matter more than 77%. It seems that the amount of alkali-soluble pectic fraction in peaches is responsible in producing peach jams according to gel strength
Absorption, Metabolism, and Excretion of Cider Dihydrochalcones in Healthy Humans and Subjects with an Ileostomy
The phloretin-O-glycosides, phloretin-2GǦ-O-glucoside and phloretin-2GǦ-O-(2GǦGǦ-O-xylosyl)glucoside, are thought to be unique to apples and apple products. To investigate the metabolism and bioavailability of these compounds, nine healthy and five ileostomy human subjects consumed 500 mL of Thatchers Redstreak apple cider containing 46 ++mol of phloretin-O-glycosides. Over the ensuing 24 h period, plasma, urine, and ileal fluid were collected prior to analysis by high-performance liquid chromatographyGêÆmass spectrometry (HPLCGêÆMS). The sole metabolite present in quantifiable amounts in plasma was phloretin-2GǦ-O-glucuronide, which reached a peak concentration (Cmax) of 73 nmol/L and 0.6 h after ingestion (Tmax) with the healthy subjects, and statistically similar values were obtained with the ileostomy volunteers. Phloretin-2GǦ-O-glucuronide was also detected in urine along with two additional phloretin-O-glucuronides and a phloretin-O-glucuronide-O-sulfate. The quantity of phloretin metabolites excreted in urine represented 5.0 -¦ 0.9% of intake in healthy volunteers and 5.5 -¦ 0.6% in ileostomy volunteers. The similarity in the excretion levels of the two groups and the rapid plasma Tmax indicate absorption of the dihydrochalcones in the small intestine. Of the two major phloretin-O-glycosides in cider, only phloretin-2GǦ-O-(2GǦGǦ-O-xylosyl)glucoside was recovered in ileal fluid in quantities corresponding to 22% of intake. The absence of phloretin-2GǦ-O-glucoside in ileal fluid suggests that it is more readily absorbed than phloretin-2GǦ-O-(2GǦGǦ-O-xylosyl)glucoside. Phloretin-2GǦ-O-glucuronide, two other phloretin-O-glucuronides, one phloretin-O-glucuronide-O-sulfate, two phloretin-O-sulfates, and the aglycone phloretin were also detected in the ileal fluid. This implies that the wall of the small intestine contains +¦-glycosidase, sulfuryltransferase, and UDP-glucuronosyltransferase activities and that, as well as being absorbed, sizable amounts of the phloretin metabolites that are formed efflux back into the lumen of the gastrointestinal tract. The overall recovery of the dihydrochalcones and their metabolites in the ileal fluid was equivalent to 38.6% of intak
Assessment of the Bioactive Compounds, Color, and Mechanical Properties of Apricots as Affected by Drying Treatment
Consumer acceptance of dried apricots depends on them having an intense orange color, a gummy texture, and a characteristic flavor. In addition, the growing demand for healthy and nutritive foods has increased the interest in this product, as apricot fruits can be considered a good source of phytochemicals, such as polyphenols, carotenoids, and vitamins. Microwave energy may be an interesting drying method, an alternative to conventional sun or hot air drying, with which to obtain dried apricots with good sensorial, nutritive, and functional properties in a shorter time. This paper aims to evaluate the effect of sulfur pretreatment and the drying process (hot air and/or microwaves) on the color, mechanical properties, and ascorbic acid, vitamins A and E, and total carotenoid content of apricot. The obtained results mean that the use of microwave energy, either in combination or not with mild-hot air, may be recommended to obtain dried apricots, without needing to apply sulfur pretreatment.The authors wish to thank the Education and Science Ministry and the European Regional Development Fund (FEDER) for the financial support given throughout the Project AGL2005-05994.García Martínez, EM.; Igual Ramo, M.; Martín-Esparza, M.; Martínez Navarrete, N. (2013). Assessment of the Bioactive Compounds, Color, and Mechanical Properties of Apricots as Affected by Drying Treatment. Food and Bioprocess Technology. 6(11):3247-3255. https://doi.org/10.1007/s11947-012-0988-1S32473255611Adams, J. B. (1997). Food additive–additive interactions involving sulphur dioxide and ascorbic and nitrous acids: A review. Food Chemistry, 59(3), 401–409.Akin, E. B., Karabulut, I., & Topcu, A. (2008). Some compositional properties of main Malatya apricot Prunus armeniaca L. varieties. 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