Physicochemical properties and chemical composition of Seinat (<em>Cucumis melo</em> var. <em>tibish</em>) seed oil and its antioxidant activity

Seinat (<em>Cucumis melo</em> var. <em>tibish</em>) seeds were analyzed for their physiochemical properties and chemical composition of the oil in addition to antioxidant activity. The crude oil content was 31.1%, while the moisture, fiber, protein, ash and total sugar contents were 4.2%, 24.7%, 28.5%, 4.3%, and 6.9%, respectively. The main fatty acids were linoleic, oleic, palmitic, and stearic acids (61.10%, 18.75%, 10.37% and 9.18%, respectively). The total phenolic content was 28.17 mg·g^–1 oil. Seinat seed oil also contained a good level of tocopherols; of which δ-tocopherol (63.43%) showed the highest content. β-sitosterol was found at 289 mg·100g^–1 oil of total sterols (302 mg·100g^–1) in the oil. The crude oil showed a good antioxidant activity in four assays including reducing power, β-carotene bleaching inhibition activity, ABTS and DPPH radical scavenging activities.<br><br>Se analizó las propiedades fisicoquímicas y la composición de aceites de semillas de seinat (Cucumis melo var. Tibish) además de su actividad antioxidante. El contenido de aceite crudo fue de 31,1%, mientras que la humedad, fibra, proteínas, cenizas y contenido total de azúcares fue de 4,2%, 24,7%, 28,5%, 4,3%, y 6,9%, respectivamente. Los principales ácidos grasos fueron: linoleico, oleico, palmítico, y esteárico (61,10%, 18,75%, 10,37% y 9,18%, respectivamente). El contenido de fenoles totales fue de 28,17 mg.g^–1 de aceite. El aceite de semilla de Seinat también contiene un buen nivel de tocoferoles, de los cuales el mayoritario es δ-tocoferol (63,43%). β-sitosterol es el esterol mayoritario con 289 mg·100 g^–1 de aceite y los esteroles totales 302 mg·100 g^–1 de aceite. El aceite crudo mostró una buena actividad antioxidante en cuatro ensayos incluyendo la reducción de potencia, actividad de inhibición de blanqueo del β-caroteno, actividad captadora de radicales ABTS y DPPH

The use of camu-camu (Myrciaria dubia) for the production of a fermented alcoholic beverage

The high levels of ascorbic acid in camu-camu (Myrciaria dubia McVaugh, Myrtaceae) have stimulated interest of extractivists, farmers and consumers. This has led to a need to develop adequate technology for it's production on non-flooded land and the industrial use of this fruit. This study had as its main objective to verify if camu-camu is adequate for the production of fermented alcoholic beverages, measuring the effect of blanching the fruit and the incorporation of the fruit peel with the fruit pulp on the nutritional and sensory characteristics of the drink. The fruits were separated into 4 groups, two being blanched (90 ºC for 7 minutes). After the pulp was removed, the peels of one group from each blanching treatment were incorporated into the respective pulps and their chemical composition evaluated. After sugar correction of the must, pasteurisation, fermentation (25 days), decanting, pasteurisation (70 ºC for 15 minutes), filtering and clarification, the beverages were evaluated as to their chemical composition, sweetened and submitted to sensory analysis. Blanching reduced the concentration of ascorbic acid in the pulps (33 %) and the addition of the peel increased the amount of dry matter (39 % in pulp), ascorbic acid (33 % in pulp, 23 % in must and 50 % in drink) and phenolic compounds (50 % in drink). The sensory profile and acceptability suggest that camu-camu is adequate for the production of fermented alcoholic beverages and that the addition of the peel to the pulp contributes positively to it's acceptability (6.7 with versus 6.2 without, of 9 points possible). The beverage had flavour characteristic of the fruit, a orangish-red color and agreeable taste.", 'enO elevado teor de ácido ascórbico no camu-camu (Myrciaria dubia McVaugh, Myrtaceae) desperta o interesse de extrativistas, agricultores e consumidores, e leva à necessidade de desenvolvimento de tecnologias adequadas para produção em terra firme e aproveitamento industrial do fruto. Este trabalho teve por objetivo verificar a adequação do camu-camu para a produção de bebida alcoólica fermentada, assim como o efeito do branqueamento do fruto e da incorporação da casca à polpa nas características nutricionais e sensoriais da bebida. Os frutos foram separados em quatro lotes, sendo dois branqueados (90 ºC por 7 min). Após a despolpa, as cascas de um lote de cada tratamento (com e sem branqueamento) foram incorporadas às respectivas polpas e avaliadas quanto à composição química (umidade, pH, acidez, sólidos solúveis, açúcares, ácido ascórbico, compostos fenólicos, antocianinas e flavonóides). Após a correção do mosto com açúcar, pasteurização, fermentação (25 dias), trasfega, pasteurização (70 ºC por 15 min), filtragem e clarificação, as bebidas foram avaliadas quanto a composição química, edulcoradas e submetidas à análise sensorial. O branqueamento reduziu a concentração de ácido ascórbico das polpas (33 %) e a agregação da casca aumentou os teores de matéria seca (39 % polpa), ácido ascórbico (33 % na polpa, 23 % no mosto e 50 % na bebida) e fenólicos (50 % bebida). O perfil sensorial e a aceitabilidade sugerem que o camu-camu é adequado para a produção de bebida alcoólica fermentada e que a agregação da casca à polpa contribuiu positivamente para a aceitabilidade (6,7 com casca e 6,2 sem casca, na escala de 9 pontos). As bebidas apresentaram flavor característico do fruto, limpidez, coloração vermelho-laranjada e sabor agradável

Handbook of canning and aseptic packaging/ Ranganna

xviii, 615 hal.: ill.; 25 cm

Handbook of canning and aseptic packaging/ Ranganna

xviii, 615 hal.: ill.; 25 cm

Handbook of canning and aseptic packaging

xviii+615hlm.;24c

Manual of Analysis of Fruit and Vegetable Products

--.631 hal.;ill.;20 c