Evolution of Mineral Contents in Tomato Fruits During the Ripening Process After Harvest

Costa, Francelina; Baeta, Maria de Lurdes; Saraiva, David; Veríssimo, Manuel Teixeira; Ramos, Fernando

doi:10.1007/s12161-010-9179-8

Cited by 21 publications

(16 citation statements)

References 15 publications

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“…This value was similar to the findings of Anjum et al [27] as ranged between 9.73 to 31.5 mg/100g, Suaréz et al [28] as ranged between 7 to 13 mg/100g. But lower than previous data stated by some authors Nour et al [29] as 13.77 to 32.58 mg/100g and Costa et al [30] as 12 to 20 mg/100g.…”

Section: Content Of Magnesium (Mg)contrasting

confidence: 55%

Vitamin-C and Mineral Composition Analysis of Some Fresh Vegetables in Patuakhali, Bangladesh

Sabuj

Islam

et al. 2021

AFSJ

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Aims: This comparative study was carried out to evaluate the vitamin-C and mineral content of twenty-two different sorts of nutritious and low-cost fresh vegetables. Methodology: The study was conducted in the agricultural chemistry laboratory, Patuakhali Science and Technology University, Patuakhali during the period of January to June 2019. Vitamin C, calcium (Ca), magnesium (Mg), sodium (Na), potassium (K), phosphorus (P) contents were determined with the flame emission spectrophotometer. Results: Vitamin-C was higher in Momordica charantia (87.0 mg/100 g) and lower in Vigna unguiculata (0.10 mg/100g). Calcium and magnesium of the green leafy vegetables were in the range of 191.0 - 12.0 mg/100g and 210.1- 9.0 mg/100g respectively. Sodium content largely varied from 58.1- 2.1 mg/100g in which Amaranthus cruentus content higher and Cucumis sativus had the lower content. The highest potassium content was recorded in Cucurbita pepo (384.0 mg/100g) and the lowest potassium content was found in Cucumis sativus (144.20 mg / 100g). Phosphorus content was ranged between 108.0 -13.0 mg /100 g in all the green leafy vegetables. There were significant correlations between mineral contents. Conclusion: These results revealed that selected vegetables contain an appreciable amount of vitamin C and minerals and should be included in diets as a supplement of daily allowance needed by the body.

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Section: Content Of Magnesium (Mg)contrasting

confidence: 55%

Vitamin-C and Mineral Composition Analysis of Some Fresh Vegetables in Patuakhali, Bangladesh

Sabuj

Islam

et al. 2021

AFSJ

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“…[ 28 ] However, considering that all fruits were collected under the same conditions, the involvement of these minerals in enzymatic reactions during the ripening process could explain a decrease in their abundance. [ 29,30 ] Results found highlight the potential of chontaduro flour to fortify food products for children, elderly, or nursing women.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Characterization of Unripe and Ripe Chontaduro (Bactris gasipaes Kunth) Fruit Flours and Starches

et al. 2021

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The functional applications of chontaduro (Bactris gasipaes Kunth) flour and starches depend on its ripeness state. However, there are no reports of the physicochemical properties of chontaduro flours and starches nor their associated fatty acid profile. This research aimed to study the physicochemical properties of ripe/unripe chontaduro flours, isolated starches, and fats. Compared to unripe flour, ripe flour exhibited higher (p<0.05) protein (16.79%) but lower lipid content (‐25.72%). Minerals such as K, S, Ca, P, and Mg were the most abundant in the flours (0.025–0.030 g 100 g−1). Ripeness did not impact the morphology of the starch granules and its orthorhombic crystalline structure, but the cooking process partially damaged this structure, characteristic of A‐type starches. Ripe flour showed higher viscosity than unripe flour, while defatted flour did not exhibit increased peak viscosity due to fatty acid loss. There are no changes in the infrared spectra of the oil from unripe/ripe flour, but stearic, oleic, and palmitic acids were identified. The results suggested that chontaduro flour is an important source of minerals (mainly K, S, Ca, P, Mg, and Na), unsaturated fatty acids, and low‐viscosity starch, making it a suitable nutritious ingredient to supplement existing food line under functional terms.

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“…Gautier et al [ 13 ] reported that the concentration of reducing sugars, carotenes, ascorbate, rutin, and caffeic acid derivatives increased, but titratable acidity, chlorophylls, and chlorogenic acid content decreased during ripening. Costa et al [ 14 ] carried out a comparative study of three different tomato types (round, elongated, and cherry) to evaluate the mineral content in tomato fruits during postharvest ripening. They found no significant variation in Zn, P, Na, and K concentrations, but the content of Ca and Mg tended to decrease and Se content to increase.…”

Section: Introductionmentioning

confidence: 99%

Changes in Polyphenols Contents and Antioxidant Capacities of Organically and Conventionally Cultivated Tomato (Solanum lycopersicum L.) Fruits during Ripening

Anton

Bender

Kaart

et al. 2017

International Journal of Analytical Chemistry

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Polyphenols of fruits and vegetables form an important part of human dietary compounds. Relatively little is known about accumulation of phenolics during fruits ripening process. The goal of this work was to study the changes in antioxidant activity and in content of 30 polyphenols during ripening of tomato fruits. Five organically and conventionally grown tomato cultivars were investigated at three different ripening stages. Phenolic compounds were extracted with methanol and extracts were analyzed by HPLC-DAD-MS/MS. During ripening, four different changing patterns were observed: (1) high level in green fruits with minimal changes; (2) continuous increase with maximum level in red-ripe fruits; (3) decrease; (4) increase and achieving maximum level at half-ripe stage. Similar change patterns were found for organic and conventional fruits. The accumulation patterns of phenolic compounds were similar in standard-type tomatoes but differed in several cases in cherry-type cultivar. Although contents of some polyphenols decreased during ripening, total phenolics and free radical scavenging activity increased in all studied cultivars and in case of both cultivation modes. The changes in content of phenolic compounds during ripening were greatly influenced by cultivars, but cultivation mode had only minor impact on dynamics in polyphenols contents in tomato fruits.

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Evolution of Mineral Contents in Tomato Fruits During the Ripening Process After Harvest

Cited by 21 publications

References 15 publications

Vitamin-C and Mineral Composition Analysis of Some Fresh Vegetables in Patuakhali, Bangladesh

Vitamin-C and Mineral Composition Analysis of Some Fresh Vegetables in Patuakhali, Bangladesh

Physicochemical Characterization of Unripe and Ripe Chontaduro (Bactris gasipaes Kunth) Fruit Flours and Starches

Changes in Polyphenols Contents and Antioxidant Capacities of Organically and Conventionally Cultivated Tomato (Solanum lycopersicum L.) Fruits during Ripening

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