Dragon Fruit (<i>Hylocereus</i> spp.) Seed Oils: Their Characterization and Stability Under Storage Conditions

Liaotrakoon, Wijitra; Clercq, Nathalie De; Hoed, Vera Van; Dewettinck, Koen

doi:10.1007/s11746-012-2151-6

Cited by 45 publications

(56 citation statements)

References 17 publications

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“…In addition, there is an increase in (tropical) fruit processing, generating large amounts of by‐products such as pomaces, peels and seeds. For instance, passion fruit consists of about 60% of inedible parts (FAO, ) and rambutan contains approximately 54% of peel and seed (Radha & Mathew, ), mango fruit have a high amount of peel (20–30%) and seed (10–15%) (Larrauri et al ., ; Abdalla et al ., ), and dragon fruit contains about 25% of peel and 8–8.6% of seed (Liaotrakoon et al ., ). Thus, valorisation of these by‐products is important and receives more attention as it is known that several nutritional and bioactive compounds are present in these fruit by‐products such as pigments, organic acids, antioxidants and fibresAguilar et al ., ; Aruldass et al ., ; Martínez et al ., ).…”

Section: Introductionmentioning

confidence: 97%

In vitro antioxidant activity and phenolic profiles of tropical fruit by‐products

Nguyen

Vissenaekens

et al. 2019

Int J of Food Sci Tech

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Peel and seeds of red-skinned passion fruit, mango, longan, rambutan, white-flesh and red-flesh dragon fruit were screened for their in vitro antioxidant activity, and determination of a detailed profile of phenolic compounds. Rambutan peel and mango seed extracts exhibited the highest total phenolic content and antioxidant activities (DPPH, ABTS and FRAP values). By using UPLC-QTOF-MS/MS analysis, the profiles of soluble and bound phenolics in the fruit by-products were obtained. Ellagic acid, geraniin, quercetin hexoside, gallic and galloyshikimic acid were predominant in rambutan peel, whereas, mangiferin, ellagic acid and galloy(di)glucoside were the major phenolic compounds in mango seed. Main phenolic compounds in longan peel were ellagic acid, galloyldiglucoside, and gallic acid, while in dragon fruit peel this was isorhamnetin glycoside, isorhamnetin glucorhamoside. Meanwhile, rutin and quercetin hexoside were predominant in passion fruit peel. These findings contribute significantly to the database of phenolic profiles of by-products of tropical fruits.

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Section: Introductionmentioning

confidence: 97%

In vitro antioxidant activity and phenolic profiles of tropical fruit by‐products

Nguyen

Vissenaekens

et al. 2019

Int J of Food Sci Tech

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“…White 'pitaya' processing to extract the pulp generates a large quantity of residues, such as peels, which can be used for the extraction of betalains (betacyanins and betaxanthins) (Liaotrakoon et al, 2013;Mello et al, 2015). Liaotrakoon et al (2013) observed in 'pitaya ' (H. undatus and H. polyrhizus) peels that the polysaccharides of the cell wall contain expressive amounts of highly water-soluble methyl-esterified pectic substances, whereas Mello et al (2015) reported high concentrations of betalains in peels and mesocarp of pitaya (H. undatus), evidencing their potential as natural dye in food products, besides being rich in phenolic compounds and showing high antioxidant activity.…”

Section: Introductionmentioning

confidence: 99%

“…Liaotrakoon et al (2013) observed in 'pitaya ' (H. undatus and H. polyrhizus) peels that the polysaccharides of the cell wall contain expressive amounts of highly water-soluble methyl-esterified pectic substances, whereas Mello et al (2015) reported high concentrations of betalains in peels and mesocarp of pitaya (H. undatus), evidencing their potential as natural dye in food products, besides being rich in phenolic compounds and showing high antioxidant activity.…”

Section: Introductionmentioning

confidence: 99%

Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels

Santos

Figueirêdo

Queiroz

et al. 2017

Rev. bras. eng. agríc. ambient.

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A B S T R A C TThe objective of this work was to obtain the drying kinetic curves of white-fleshed 'pitaya' peels and characterize the obtained powder regarding physical and chemical parameters. Different mathematical models were fitted to the experimental data of drying kinetics, considering the coefficient of determination (R²), mean square deviation (MSD) and residual distribution as fit criteria. The peels had an initial moisture content of 93.38% (w.b.) and final moisture contents of 5.39% at temperature of 50 °C, 5.27% at 60 °C and 4.40% at 70 °C. After drying, the peels were disintegrated to obtain the powders and characterized for moisture content, reducing sugars, total titratable acidity, ascorbic acid, betacyanins, betaxanthins, water activity and color, in order to evaluate the influence of temperature on the quality of powders. The Page model was the one that best fitted to the experimental data, presenting coefficient of determination higher than 0.998, mean square deviation lower than 0.02 and random distribution of residuals. Increment in drying air temperature promoted increase of pH, ascorbic acid, luminosity and yellowness, and reduction of moisture content, reducing sugars, acidity, betacyanins, betaxanthins, water activity and redness. Considering the retention of betalains, the drying temperature of 50 °C is the most suitable for the production and use of 'pitaya' peel powder.Cinética de secagem e caracterização física e química de cascas de pitaya com polpa branca R E S U M O Objetivou-se com este trabalho obter as curvas de cinética de secagem das cascas de pitaya branca e caracterizar o pó obtido quanto aos parâmetros físicos e químicos. Diferentes modelos matemáticos foram ajustados aos dados experimentais de cinética de secagem, considerando-se como critério de ajuste o coeficiente de determinação (R 2 ), o desvio quadrático médio (DQM) e a distribuição dos resíduos. As cascas apresentaram teor de água inicial de 93,38% b.u. e final de 5,39% na temperatura de 50 °C, 5,27% em 60 °C e 4,40% em 70 °C. Após as secagens, as cascas foram desintegradas, para a obtenção dos pós e caracterizadas quanto ao teor de água, açúcares redutores, acidez total titulável, ácido ascórbico, betacianinas, betaxantinas, atividade de água e cor, com a finalidade de se avaliar a influência da temperatura na qualidade dos pós. O modelo de Page foi o que melhor se ajustou aos dados experimentais, apresentando coeficiente de determinação maior do que 0,998, desvio quadrático médio menor que 0,02 e distribuição aleatória dos resíduos. O aumento da temperatura do ar de secagem promoveu aumento do pH, ácido ascórbico, luminosidade e intensidade de amarelo e a redução do teor de água, açúcares redutores, acidez, betacianinas, betaxantinas, atividade de água e intensidade de vermelho. Considerando-se a retenção de betalaínas, a temperatura de secagem de 50 o C é a mais adequada para produção e utilização das cascas de pitaya em pó. Introduction'Pitaya' is a fruit belonging to the Cactaceae family, globally known as "...

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“…Transition metals, such as copper and iron, are effective promoters of radical reactions, reducing the activation energy of the oxidation reaction and increasing the rate of decomposition and formation of peroxides [5].Furthermore, during storage, the lipid fraction is gradually hydrolyzed by water or by natural lipolytic enzymes produced by bacterial and fungal contaminants. UV light can activate photosensitive compounds producing singlet states, forming additional peroxides [4,5].The oil composition (especially the fatty acid composition), the concentration of antioxidants, and the storage conditions (i.e., temperature, light, and oxygen) can have a significant effect on the quality of the oil during storage [6]. The changes are reflected by the acidity and oxidation indices.…”

mentioning

confidence: 99%

“…The oil composition (especially the fatty acid composition), the concentration of antioxidants, and the storage conditions (i.e., temperature, light, and oxygen) can have a significant effect on the quality of the oil during storage [6]. The changes are reflected by the acidity and oxidation indices.…”

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confidence: 99%

Characterization and Monitoring of the Oxidative Stability of Pork Grease

Petenucci

Fonseca

2015

J Americ Oil Chem Soc

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the use of these waste materials is not always advantageous because they may be highly oxidized, generating rancid flavors and odors in feeds, which will negatively affect feed consumption and conversion [1], and in the production of biodiesel, since oxidation of the raw material interferes in the production process and impairs the quality of the final product [3].The main chemical changes that occur in fats and oils are triggered by the processes of auto-oxidation, polymerization, oxidation, and hydrolysis, which can be accelerated by heat, light (photo-oxidation) ionization reactions, and trace metals [4,5]. Heat increases the rate of the chemical reactions, breaking down more of the fatty acids into smaller compounds such as aldehydes and ketones. Transition metals, such as copper and iron, are effective promoters of radical reactions, reducing the activation energy of the oxidation reaction and increasing the rate of decomposition and formation of peroxides [5].Furthermore, during storage, the lipid fraction is gradually hydrolyzed by water or by natural lipolytic enzymes produced by bacterial and fungal contaminants. UV light can activate photosensitive compounds producing singlet states, forming additional peroxides [4,5].The oil composition (especially the fatty acid composition), the concentration of antioxidants, and the storage conditions (i.e., temperature, light, and oxygen) can have a significant effect on the quality of the oil during storage [6]. The changes are reflected by the acidity and oxidation indices. Increases in these indices are signs of additional lipid oxidation, which can impair the aroma, color, and flavor of oils [4,7].Thus, the objective of this study was the characterization of the fatty waste from pork cooking processes as well as the characterization of the oxidative stability and fatty acid composition during storage (first 150 days). AbstractThe purpose of this study was to characterize pork grease, an agroindustrial waste generated via food processing, and to monitor its oxidative stability during storage (150 days). The chemical parameters of the grease were assessed and fluorescence spectrometry was used to monitor its oxidation. The results indicated that the chemical parameters of the waste pork fat increased over time, indicating substantial deterioration and showing a significant difference (P < 0.05) after 60 days of storage. The fat contained 14 fatty different acids, and the polyunsaturated fatty acid component comprised 20.20 % of the total at time zero, although there was a significant difference (P < 0.05) after 90 days of storage. The fluorescence spectrometry intensity decreased over time, as did the polyunsaturated fatty acid content. The waste lard has potential as a raw material for the production of biodiesel, animal feed, and even food for human consumption if properly obtained and stored.

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Dragon Fruit (Hylocereus spp.) Seed Oils: Their Characterization and Stability Under Storage Conditions

Cited by 45 publications

References 17 publications

In vitro antioxidant activity and phenolic profiles of tropical fruit by‐products

In vitro antioxidant activity and phenolic profiles of tropical fruit by‐products

Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels

Characterization and Monitoring of the Oxidative Stability of Pork Grease

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