Changes in the biochemical and bioactive constituents of Indian hog plum (<i>Spondias mangifera</i>Willd.) fruit during ambient storage

Bauri

2017

JANS

Physiological and biochemical changes during fruit growth, development and maturity of six yellow type passion fruit (Passiflora edulis f. flavicarpa Degener) accessions were studied at weekly interval after fruit set from 21 days to 91 days after fruit set and after dropping from vine also. Fruit growth of passion fruit followed a single sigmoid growth curve. Fruit length (cm), diameter (cm) and weight (g) increased continuously (25.24%, 33.13% and 75.08% respectively) (from the initial stage till maturity up to 84 days), which slightly declined at ripening stage. Fruits developed acceptable physico-chemical qualities with good colour, when harvested at 84 to 91 days after fruit set (DAF). The study further revealed that the days taken from fruit set to maturity and ripening, colour change, total soluble solids and acidity may be considered as the most reliable maturity indices for taking harvest decision in pas-sion fruit.

Section: Juice Content (%)supporting

confidence: 85%

Physico-chemical changes during fruit growth and developmental stages in yellow type passion fruit (Passiflora edulis f. flavicarpa Degener) accessions

Bauri

2017

JANS

“…However, both the bioactive compounds exhibited multiple bioactivities. 'Spondiol' was used as a biomarker for the determination of maturity of Spondias mangifera during fruit growth and development (Sivaprasad et al, 2011).…”

Section: Discussionmentioning

confidence: 99%

Isolation of bioactive molecule from Indian hog plum (Spondias mangifera Willd.) fruit

Sivaprasad

Policegoudra

Aradhya

2022

Preprint

Self Cite

Fresh Indian hog plum fruits (Spondias mangifera Willd.) were sliced, dried and powdered. Sequential extraction of this fruit powder was carried out using hexane, chloroform, ethylacetate and methanol. When these extracts were tested for different bioactivities, methanol extract showed the highest antioxidant activity and this extract was used to extract the bioactive molecule by silica gel column chromatography for isolating the pure bioactive molecule. The structure of the bioactive molecule was elucidated by analyzing UV, IR, LC-MS and 2D-HMQCT NMR spectral data and named it as Spondiol. This bioactive molecule showed an EC50 value of 80, 104, 161 and 196 for DPPH radical scavenging activity, Superoxide radical scavenging activity, Lipid peroxidation inhibitory activity and metal chelating activity respectively. Spondiol also inhibited platelet aggregation with IC50 of 250 mg and 350 mg when induced by collagen and Adenosine Diphosphate (ADP) respectively. It also controlled the growth of bacteria viz., b. subtilis, M. luteus, S. fecalis, S. aureus, S. typhi, S. dysenteriae, K. pneumoniae and S. aureus.

“…Furthermore, ascorbic acid is readily oxidized, is heat-labile and highly sensitive to various processing and storage conditions of temperature and light (Tewari et al, 2017). Ascorbic acid retention has previously been used as indicator of quality in food and beverages; however, Sivaprasad et al (2011) identified "spondiol" as a novel biomarker to benchmark the nutraceutical quality index of hog plum juice during storage. Total phenolic content.…”

Section: Yield and Physicochemical Properties Of Hog Plum Juicementioning

confidence: 99%

“…It contains volatile aroma compounds and an exotic taste that has attracted industrial interest owing to its unique flavor and aroma characteristics (Adedeji et al , 1991). However, hog plum fruit is seasonal and underused, having a shelf life of 8–10 days (Sivaprasad et al , 2011).…”

Section: Introductionmentioning

confidence: 99%

Changes in quality parameters and microbial stability of hog plum (Spondias mombin Linn.) juice during ambient and refrigerated storage

Adeboyejo

Aderibigbe

Ojo

et al. 2022

NFS

Purpose Several factors may play critical roles in alterations to product quality during storage of hog plum juice. This study aims to evaluate variations to physicochemical, antioxidant, anti-nutritional properties and microbial stability of hog plum juice during storage. Design/methodology/approach Juice was produced from hog plum fruits and stored for eight weeks at refrigerated and ambient conditions. Physicochemical, antioxidant properties, antinutritional factors and microbial properties of juices were determined using standard procedures Findings Degradation of ascorbic acid was higher in juices stored at ambient conditions (64.4%) compared to those stored by refrigeration (44.4%). Trends were similar for total phenolic, total flavonoid and total carotenoid contents. Total phenolic, total carotenoid and lycopene contents of fresh juice were 3.9 mg GAE/mL, 4.0 mg/mL and 1.3 mg/mL, which were not significantly different (at p = 0.08, 0.07 and 0.08, respectively) from the values at two weeks of storage at refrigerated conditions (3.9 mg GAE/mL, 3.9 mg/mL and 1.3 mg/mL). A sharp decrease of more than 40% (p = 0.02) in lycopene was recorded after four weeks, irrespective of storage temperature. Pasteurized hog plum juice showed no microbial growth until after four weeks of refrigerated storage when 1 CFU/mL each of bacterial and fungal growth were recorded. The juices, however, showed higher susceptibility to fungal growth as storage period increased. Research limitations/implications Other variables not considered in this study such as nature of packaging materials may have significantly contributed to the observed data set. Further studies may, therefore, widen the scope of discussion to evaluate the associated relationship of these variables. Hog plum juice retained a considerable amount of bioactive components during refrigerated storage, which makes it a viable nutraceutical drink with industrial potentials and possible positive health implications for consumers. Practical implications This study provides new information that support the possible classification and use of hog plum juice as a safe functional beverage for human consumption. Originality/value Although the effect of storage temperature was significant in most of the properties studied, storage duration seems to have a greater influence on the stability of quality parameters during the storage of hog plum juice.