A Comparative Assessment of Nutritional Composition, Total Phenolic, Total Flavonoid, Antioxidant Capacity, and Antioxidant Vitamins of Two Types of Malaysian Underutilized Fruits (<i>Averrhoa Bilimbi</i>and<i>Averrhoa Carambola</i>)

Yan, See Wan; Ramasamy, Rajesh; Alitheen, Noorjahan Banu Mohamed; Rahmat, Asmah

doi:10.1080/10942912.2011.582975

Cited by 30 publications

(36 citation statements)

References 31 publications

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“…Total flavonoids (TF) content was determined according to the procedure described by Yan et al . () and the result was expressed as rutin equivalents. All the chemical tests were performed in triplicate.…”

Section: Methodsmentioning

confidence: 99%

“…Total phenolic (TP) content was determined according to the procedure described by Du et al (2013), and the result was expressed as gallic acid equivalents (GAE). Total flavonoids (TF) content was determined according to the procedure described by Yan et al (2013) and the result was expressed as rutin equivalents. All the chemical tests were performed in triplicate.…”

Section: Physicochemical Characterizationmentioning

confidence: 99%

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Impacts of Pre-Drying Methods on Physicochemical Characteristics, Color, Texture, Volume Ratio, Microstructure and Rehydration of Explosion Puffing Dried Pear Chips

Zhou

et al. 2015

Journal of Food Processing and Preservation

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The impacts of hot air drying (AD), freeze drying (FD), infrared drying, microwave drying and vacuum drying as pre-drying methods for explosion puffing drying (EPD), on the qualities of pear chips were studied. The lowest total color differences were found in the FD and FD-EPD dried pear chips (ΔE 10.7 and 9.78, respectively). Substantial volume expansion (7.4%) was only observed in the FD-EPD dried chips, which was in line with its expanded porous microstructures. The FD-EPD dried pear chips exhibited a relatively low hardness (26.1 N) and the highest crispness (36.5), indicating a crispier texture. The FD-EPD dried pear chips showed the second fastest rehydration rate. Sensory analysis suggested that, compared with conventional AD pre-drying, FD pre-drying dramatically improved the overall quality of pear chips. In conclusion, FD-EPD could be used as a competitive drying method for obtaining high-quality fruit chips or processing valuable material. PRACTICAL APPLICATIONSFruit chips, as a healthy snack, have become increasingly popular in the diet of modern consumers. Among many fruit chip production technologies, explosion puffing drying (EPD) is an efficient technology with unique advantages on super crispy texture. Generally, prior to EPD drying, hot air drying (AD) is used as a pre-dying treatment for reducing the moisture content of a raw material. However, severe shrinkage, nutritional degradation and color deterioration often occur during AD pre-drying stage. The research for answers to this technological challenge was the motivation of this study, which evaluated the impact of different pre-drying process on qualities of pear chips. The data shown would provide scientific rationales for obtaining high-quality fruit chips or processing valuable material.

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Section: Methodsmentioning

confidence: 99%

Section: Physicochemical Characterizationmentioning

confidence: 99%

Impacts of Pre-Drying Methods on Physicochemical Characteristics, Color, Texture, Volume Ratio, Microstructure and Rehydration of Explosion Puffing Dried Pear Chips

Zhou

et al. 2015

Journal of Food Processing and Preservation

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“…Antioxidants play a significant role in eliminating free radicals, quenching singlet oxygen, disintegrating peroxides, donating hydrogen and chelating metal ion. These properties enable antioxidants to decrease DNA damage, reduce lipid peroxidation and inhibit cell proliferation . During storage and processing, enzymatic oxidation and also auto‐oxidation of lipids is the reaction responsible for the deterioration of food quality, affecting the flavor, texture, color and nutritional quality of foods …”

Section: Introductionmentioning

confidence: 99%

“…These properties enable antioxidants to decrease DNA damage, reduce lipid peroxidation and inhibit cell proliferation. 16 During storage and processing, enzymatic oxidation and also auto-oxidation of lipids is the reaction responsible for the deterioration of food quality, affecting the flavor, texture, color and nutritional quality of foods. 17 Antioxidants are frequently added to foods to prevent radical chain reactions of oxidation.…”

Section: Introductionmentioning

confidence: 99%

Isolation and identification of chemical constituents from Origanum majorana and investigation of antiproliferative and antioxidant activities

et al. 2015

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“…), carambola (Averrhoa carambola) and sentol (Sandoricum sp.) are among the underutilized fruits commonly consumed and widely cultivated in Malaysia [14], [15]. They are commonly planted in orchards or fruit gardens around houses and some grow wild in the rain forest.…”

Section: Introductionmentioning

confidence: 99%

Chemometric Research of Minerals and Trace Elements in Selected Malaysian Local Fruits using Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES)

2019

ijrte

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Malaysia is a tropical country that has a rich diversity of fruits. Fruits are sources of many essential elements, proximate composition and minerals that play vital roles in the proper development and good health of the human body. This study aimed at evaluating the content of mineral elements; macro and micro elements. Fruit samples were obtained from the local farm located at Bagan Datuk, Perak, Malaysia. The results obtained by chemical analysis were evaluated statistically with the majority of the fruit samples were rich in some of the essential minerals like sodium, potassium, calcium, iron, magnesium, copper, manganese and zinc. The data were subjected to chemometric assessment to understand the association between the elements concentration and to classify the fruit samples according to their minerals content. The principal components analysis (PCA) clearly showed a good separation of samples in terms of mineral constituents. The results fall within the limits

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A Comparative Assessment of Nutritional Composition, Total Phenolic, Total Flavonoid, Antioxidant Capacity, and Antioxidant Vitamins of Two Types of Malaysian Underutilized Fruits (Averrhoa BilimbiandAverrhoa Carambola)

Cited by 30 publications

References 31 publications

Impacts of Pre-Drying Methods on Physicochemical Characteristics, Color, Texture, Volume Ratio, Microstructure and Rehydration of Explosion Puffing Dried Pear Chips

Impacts of Pre-Drying Methods on Physicochemical Characteristics, Color, Texture, Volume Ratio, Microstructure and Rehydration of Explosion Puffing Dried Pear Chips

Isolation and identification of chemical constituents from Origanum majorana and investigation of antiproliferative and antioxidant activities

Chemometric Research of Minerals and Trace Elements in Selected Malaysian Local Fruits using Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES)

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