Role of maturity status on the quality and volatile properties of mango fruits dried by infrared radiation

Drying characteristics and quality attributes are greatly dependent on the maturity status of fresh fruits.Hence,this work investigated the changes in quality and volatile properties of mangoes at ripening stages(from the lowest to highest degree-RS-1,RS-2,RS-3,RS-4)during infrared drying.Results showed that the total soluble solids/titratable acid,texture,nutrient composition(phenolic,vitamin C,β-carotenoid),and volatile compounds during drying were varied during drying.Moreover,fruits at RS-3 obtained the highest increase in total phenolic(8.72 mg/g),the most dramatic decrease in vitamin C(5.58 mg/g),and the lowest decrease inβ-carotenoid contents(56.49 mg/100 g)during drying.After drying,the lower L*values,the higher a*and b*values were obtained for products with higher ripeness.Correspondingly,the color changed from light yellow to dark red-orange.The aroma intensity reduced after drying,and the aroma changed from tangerine and citrus to fruity,orange peel,and pineapple.According to the comprehensive quality evaluation model,the highest evaluation score at RS-3,which was 3.58%-42.90%higher than those of other stages.

Characterization of lipid compositions, minor components and antioxidant capacities in macadamia (Macadamia integrifolia) oil from four major areas in China

Macadamia is rich in lipids and considered as a source of high-quality oil. In this study, fatty acids, triacylglycerols, minor components and antioxidant activities of macadamia oils (MOs) from four cultivated regions (YN: Yunnan Province;GZ: Guizhou Province;GX: Guangxi Province;GD: Guangdong Province) in China were systematically analyzed by modern chromatography (Gas chromatography, high performance liquid chromatography, inductively coupled plasma mass spectrometry and ultraviolet spectroscopy). The analysis indicated macadamia oil enriched in unsaturated fatty acids (UFA), including 62.4%–65.6% oleic acid and 11.4%–17.3% palmitoleic acid. Among the four cultivated regions, the MO from YN exhibited the highest contents of UFA (85.0%) and palmitoleic acid. In addition, the minor components and antioxidant activities of MO from four cultivation areas showed a significant difference, which GX-MO had the highest contents of α-tocotrienols (58.9 mg/kg) and phytosterols (2310.4 mg/kg), while GZ-MO was rich in squalene (626.7 mg/kg) and YN-MO had the highest levels of polyphenols (71.0 mg GAE/kg) and antioxidant capacity. Based on the correlation analysis, the polyphenols and α-tocotrienols had a remarkable contribution on the antioxidant activities of MO. Furthermore, the cultivation areas of MO can be distinguished according to the analysis of hierachical cluster analysis and principal components. Our studies offer a potential guidance for the identification of MO and its application in food industry.

Phenolic compounds profile of Amomum tsaoko Crevost et Lemaire and their antioxidant and hypoglycemic potential

This study determined the phytochemical composition and bioactivity(antioxidant and hypoglycemic)in five fractions(petroleum ether,chloroform,ethyl acetate,n-butanol,and water fractions)obtained from ethanol extract of Amomum tsaoko Crevost et Lemaire(A.tsaoko).Qualitative and quantitative analyses of phenolic compounds were carried out with UHPLC-ESI-QTOF-MS/MS.50 bioactive compounds were identified from five different fractions,including 11 phenolic acids and derivatives,18 flavonoids and derivatives,14 proanthocyanidins,2 organic acids,and 5 other compounds.It was found that ethyl acetate fraction(EF)was enriched with the most types and contents of substances.Flavonoids and derivatives(including epicatechin and catechin)were the primary phenolic compounds in EF.In addition,EF demonstrated excellent antioxidant activity(DPPH and ABTS with IC_(50)=0.17 and 0.07 mg/mL,FRAP of 546.10 mg VCE/g DW)and anti-α-glucosidase activity(IC_(50)=20.14μg/mL).EF could ameliorate fasting blood glucose and glucose tolerance of diabetic mice.In conclusion,EF could be developed as a potential candidate for preventing or treating oxidative stress diseases and diabetes.

Comparison of solvents for extraction of Pachira macrocarpa(Cham.et Schlecht.)Walp seed oils

This study compared the lipid yield,chemical composition,thermal and rheological behavior of Pachira macrocarpa seed oil(PSO)extracted with five different solvents(petroleum ether,n-hexane,ethyl acetate,isopropanol and Folch solution(methanol/chloroform,v/v=1:2)).The results showed that the lipid yield of PSO extracted with ethyl acetate was the highest(29.25%).The main fatty acids of PSOs extracted by different solvents were palmitic acid(48.82-49.24%),linoleic acid(31.23-31.62%)and oleic acid(13.88-14.26%).Ethyl acetate was the most suitable solvent for extracting phytosterols(1756.43 mg/kg),n-hexane was the best solvent for enriching squalene(906.50 mg/kg),and isopropanol extraction was the most suitable for enriching tocopherols(436.90 mg/kg).Folch solution extraction can efficiently extract polyphenols and its oil had the best oxidative stability in all samples.Furthermore,PSOs showed high thermal stability and exhibited Newtonian flow behavior.Overall,this study provides guidance for the industrial production of PSO,and Folch solution extraction was the most suitable method for the development of PSO for the potential healthcare application.