Nutritional Value and Medicinal Benefits of Pineapple

Hossain, Md. Faruk

doi:10.11648/j.ijnfs.20150401.22

Cited by 153 publications

(127 citation statements)

References 10 publications

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“…This acid has been reported to present some health benefits, namely its capacity to reduce the risk of metal poisoning, privilege fluidity, support the maintenance of oral health and increase immunity (Hossain, Akhtar, & Anwar, 2015). Therefore, this plant species could be industrially exploited for production of malic acid as well as its derivatives due to their medicinal benefits (Miglio, Veglia, & Fantozzi, 2015;Lin-Holderer, Li, Gruneberg, Marti, & Kunze, 2016).…”

Section: Nutritional Propertiesmentioning

confidence: 99%

Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents

Jabeur

Pereira

Barros

et al. 2017

Food Research International

153

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A B S T R A C TThe nutritional and bioactive composition of plants have aroused much interest not only among scientists, but also in people's daily lives. Apart from the health benefits, plants are a source of pigments that can be used as natural food colorants. In this work, the nutritional composition of Hibiscus sabdariffa L. was analysed, as well as its bioactive compounds and natural pigments. Glucose (sugar), malic acid (organic acid), α-tocopherol (tocopherol) and linoleic acid (fatty acid) were the major constituents in the corresponding classes. 5-(Hydroxymethyl) furfural was the most abundant non-anthocyanin compound, while delphinidin-3-O-sambubioside was the major anthocyanin both in its hydroethanolic extract and infusion. H. sabdariffa extracts showed antioxidant and antimicrobial activities, highlighting that the hydroethanol extract presents not only lipid peroxidation inhibition capacity, but also bactericidal/fungicidal inhibition ability for all the bacteria and fungi tested. Furthermore, both extracts revealed the absence of toxicity using porcine primary liver cells. The studied plant species was thus not only interesting for nutritional purposes but also for bioactive and colouring applications in food, cosmetic and pharmaceutical industries.

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Section: Nutritional Propertiesmentioning

confidence: 99%

Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents

Jabeur

Pereira

Barros

et al. 2017

Food Research International

153

View full text Add to dashboard Cite

show abstract

“…The fruit is a good source of antioxidants, minerals, vitamins such as A and B and rich in vitamin C. It also contains enzymes, potassium, calcium, iron, bromelin etc. Pineapple fruits contain around 85-86.3% moisture, 13-19% total soluble solids (mainly as sucrose, glucose and fructose) (Hossain et al, 2005). Pineapple has number of significant health benefits such as removing constipation, improving immune system, helping to reduce inflammation of joints and muscles, reducing risk of arthritis and it's a good remedy for curing coughs and colds (Jahan et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Effect of sugar and starch on chemical and organoleptic parameters of pineapple bar during storage

et al. 2019

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The aim of this study was to assess the effect of major ingredients on the changes of fundamental quality parameters of pineapple fruit bar during preparation and storage. Four samples were prepared by using Extreme Vertex mixture taking three major ingredients namely fruit pulp, sugar and starch content as factors and non-enzymatic browning data and overall acceptability as responses. The result revealed that compositional differences of different ingredients in formulation fitted to the quadratic linear model at p<0.05. Among the four formulations the liking intensity of formulation F4 containing pineapple pulp 86%, starch 2% and sugar 12% showed the highest scores in all of the studied sensory parameters followed by F2, F3 and F1. Among the components studied, sugars irrespective of sources are the main components responsible for non-enzymatic browning whereas starch contributes to retain color by forming a protecting film around the reducing groups. Progressive Agriculture 30 (2): 227-237, 2019

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“…Pineapple is good source of vitamin B1 and B6 , copper and dietary fibre. It aids in digestion and boost immunity (Hossain et al, 2015). Amla has been used in Ayurveda for treatment of several disorders, i.e.…”

Section: Introductionmentioning

confidence: 99%

Quality Assessment of Fresh Squashes through Organoleptic Analysis by Hedonic Test

Tiwari¹,

Sanadya²

2017

Int.J.Curr.Microbiol.App.Sci

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Nutritional Value and Medicinal Benefits of Pineapple

Abstract: This paper discusses nutritional values and importance of pineapple in the health aspects. Thailand, Philippines,

Cited by 153 publications

References 10 publications

Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents

Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents

Effect of sugar and starch on chemical and organoleptic parameters of pineapple bar during storage

Quality Assessment of Fresh Squashes through Organoleptic Analysis by Hedonic Test

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