Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma

Forero, Diana Paola; Orrego, Carlos E.; Peterson, Devin G.; Osorio, Coralia

doi:10.1016/j.foodchem.2014.07.111

Cited by 61 publications

(49 citation statements)

References 27 publications

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“…The residue was chromatographed over silica gel with CHCl 3 −MeOH (20:1) to give the tris-amide (9) (142 mg, 52%) as a colorless oil (partially solidified after being dried well), UV (MeOH) λ max = 206, 235, 287.5 nm. 1 1 3 (1). To a solution of compound 9 (142 mg, 0.211 mmol) in CH 2 Cl 2 (3.0 mL) was added BCl 3 /CH 2 Cl 2 (1.0 M solution, 3.0 mL, 3.0 mmol) at 0°C, and the mixture was stirred without cooling for 48 h. After addition of BCl 3 /CH 2 Cl 2 , white precipitation started immediately.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

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Spermidine Derivatives in Lulo (Solanum quitoense Lam.) Fruit: Sensory (Taste) versus Biofunctional (ACE-Inhibition) Properties

Forero

Masatani

Fujimoto

et al. 2016

J. Agric. Food Chem.

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The bitterness in lulo (Solanum quitoense Lam.) fruit is increased during processing (juicing or drying). To identify the bitter-active compounds, the ethanolic fruit pulp extract was subjected to RP-18 solid-phase extraction, and then sensory-guided fractionated by HPLC. Two spermidine derivatives, N(1),N(4),N(8)-tris(dihydrocaffeoyl)spermidine and N(1),N(8)-bis(dihydrocaffeoyl)spermidine, were isolated and their structures confirmed by analysis of their HPLC-ESI/MS and (1)H and (13)C NMR data. The N(1),N(4),N(8)-tris(dihydrocaffeoyl)spermidine was synthesized and used as an authentic sample to unequivocally confirm the structure of this compound and to quantitate it in both fresh and dried fruit. In silico analyses demonstrated that spermidine derivatives identified in lulo pulp exhibited a strong ACE-I (angiotensin I-converting enzyme) inhibitory activity. Subsequently, these results were confirmed by in vitro analyses and showed the potential use of lulo fruit pulp as an ingredient of functional foods related to the prevention of blood hypertension.

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Section: ■ Materials and Methodsmentioning

confidence: 99%

“…UV (MeOH): λ max = 194, 206, 284 nm. 1 HPLC-MS Quantitation of N 1 ,N 4 ,N 8 -Tris(dihydrocaffeoyl)-spermidine (1) in Fresh and Dried Lulo Fruits. The analyses were performed using the Shimadzu LCMS-2010 in the abovementioned conditions; injection volume was 5 μL.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Spermidine Derivatives in Lulo (Solanum quitoense Lam.) Fruit: Sensory (Taste) versus Biofunctional (ACE-Inhibition) Properties

Forero

Masatani

Fujimoto

et al. 2016

J. Agric. Food Chem.

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“…Naranjilla is a very aromatic fruit with a bittersweet flavor and a high content of vitamins, proteins, carotenes, phenolic compounds and minerals. (Forero, Orrego, Peterson & Osorio, 2015;Gancel, Alter, Dhuique, Ruales & Vaillant, 2008;Revelo & Sandoval, 2003) and also highly demanded in national and international markets (Medina, Lobo, & Martínez, 2009;Arias & Rendón, 2014;Torres,Starnfeld,Vargas, Ramm, Chapalbay, Rios, Jurrius, Gómez, Torricelli & Tapia, 2014). In Ecuador, 10000 ha are destined to naranjilla sowing in the outer foothills of the cordillera and Amazon plain, 17% of the Amazon is dedicated to the production of this exotic fruit ( Schiffman & Kanuk, 2005).…”

Section: Introductionmentioning

confidence: 99%

Influence of socioeconomic variables in the naranjilla (Solanum quitoense Lam.) production in the rural community of Wamani in the Ecuadorian Amazon

et al. 2018

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Naranjilla (Solanum quitoense Lam.), is an economic input of vital importance for the Ecuadorian Amazon due to multiple benefits that offers, although it requires studies that provide a basis for the naranjilla cultivation management. The aim of this research was to determine the influence of socioeconomic variables on the naranjilla production from the rural community of Wamani, Napo province in the Ecuadorian Amazon. For the study, a group-type questionnaire was conducted to 40 rural producers of naranjilla in the region, which was structured based on three levels, which included data on the property, crop management and socio-economic aspects. Additionally, a factor analysis was applied to reduce the variables dimensionality. The results showed a pattern of own land distribution which is favorable to develop the family economy. It was found that naranjilla cultivation is the most important item in the community, although there are other crops that guarantee the diversification of the productive systems, which is reflected in the socioeconomic indicators. The T-test of independent samples, indicated that there are no significant differences among indicators for clean and chemical crop management (p≥0.05), which demonstrates the feasibility of use for the cultivation of clean naranjilla as a healthier product with additional benefits for rural producers. The factorial analysis have allowed the reduction of the 16 evaluated variables in three components associated with the economic, social and productive indicators, which explained 79.46% of the total accumulated variance.Key words: Agroecosystems, crop management, economic input, rural economy, rural producers, socio-economic indicators, sustainable rural development. ResumenLa naranjilla (Solanum quitoense Lam.), constituye un rubro económico de vital importancia para la Amazonía ecuatoriana debido a los múltiples beneficios que brinda, aunque requiere de estudios que permitan fundamentar las bases para el manejo del cultivo de la naranjilla. El objetivo de esta investigación fue determinar la influencia de variables socioeconómicas en la producción de naranjilla de la comunidad de Wamaní, provincia Napo en la Amazonía Ecuatoriana. Para el estudio, se realizó un cuestionario de tipo grupal a 40 productores de naranjilla en la región, el cual se estructuró con base a tres niveles, los cuales comprendieron datos sobre la propiedad, manejo del cultivo y aspectos socio-económicos. Adicionalmente, se aplicó un análisis factorial para reducir la dimensionalidad de las variables. Los resultados mostraron un patrón de distribución de tierras propio lo cual es favorable para desarrollar la economía familiar. Se constató que el cultivo de la naranjilla es el rubro de mayor importancia en la comunidad aunque existen otros cultivos que garantizan la diversificación de los sistemas productivos lo cual se refleja en los indicadores socieconómicos. La prueba T de muestras independientes, indicó que no existen diferencias significativas entre los indicadores para la ...

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“…Thus, as part of our current studies on the bioprospecting of tropical fruits [10], the aim of the present work was to identify and quantify the odor-active volatile compounds in yellow tamarillo fruit pulp, as well as non-volatile compounds contributing to the bitter residual taste, by using the molecular sensory approach. Some scientific studies related to the physicochemical composition, volatiles, pigment (carotenoids and anthocyanins), and polyphenol contents of this fruit have been published [4][5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach

García

Prieto

Guevara³

et al. 2016

Molecules

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Abstract:The odor-active volatile compounds of yellow tamarillo fruit (S. betaceum Cav.) were identified and quantified by using a sensomics approach, combining a gentle volatile extraction (solvent-assisted flavor evaporation (SAFE)), gas chromatography-mass spectrometry (GC-MS), and sensory analyses (gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA)). The medium-term purpose of this work is to evaluate the change of odor-active volatiles during processing. Thus, (Z)-3-hexenal, hexanal, and ethyl butanoate were identified as key aroma compounds of yellow tamarillo. The C 6 -aliphatic compounds, aliphatic esters, and terpenols were characterized as the volatiles responsible for the herbal-green, fruity, and fresh-mint odor notes of this variety, respectively. Additionally, one non-volatile compound contributing to the residual bitter taste of this fruit was isolated by a bioguided (taste sensory analyses) fractionation. The freeze-dried fruit was sequentially liquid-liquid partitioned with solvents of different polarity, and then the ethyl acetate fraction was submitted to size exclusion chromatography. Then, its structure was elucidated as rosmarinic acid, by using common spectroscopic methods (mass spectrometry (MS) and nuclear magnetic resonance (NMR)). The amount of rosmarinic acid was quantified as 46.17 ± 1.20 mg/100 g of dried fruit, by the external standard method. Its bitter taste threshold value was determined by using the 3AFC (alternative forced choice) method to be 37.00 ± 1.25 mg/L.

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Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma

Cited by 61 publications

References 27 publications

Spermidine Derivatives in Lulo (Solanum quitoense Lam.) Fruit: Sensory (Taste) versus Biofunctional (ACE-Inhibition) Properties

Spermidine Derivatives in Lulo (Solanum quitoense Lam.) Fruit: Sensory (Taste) versus Biofunctional (ACE-Inhibition) Properties

Influence of socioeconomic variables in the naranjilla (Solanum quitoense Lam.) production in the rural community of Wamani in the Ecuadorian Amazon

Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach

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