Tropical Fruits: Bioactive Properties and Health Promoting Benefits in Chronic Disease Prevention and Management

Acham, Israel Okpunyi; Ahemen, S. A.; Ukeyima, M. T.; Girgih, Abraham T.

doi:10.9734/afsj/2018/41853

Cited by 10 publications

(10 citation statements)

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“…Tropical fruits possess innumerable health promoting bioactive compounds such as phenolic acids, carotenoids, flavonoids, anthocyanins, vitamins, minerals, fatty acids and fibre. Highly abundant antioxidants and phytochemicals present in these fruits make them an important nutritional source with good medicinal properties [ 3 , 4 ], and thereby help to achieve nutritional security for an ever-increasing world population.…”

Section: Introductionmentioning

confidence: 99%

Genomic Approaches for Improvement of Tropical Fruits: Fruit Quality, Shelf Life and Nutrient Content

Mathiazhagan

Chidambara

Laxman

et al. 2021

Genes

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The breeding of tropical fruit trees for improving fruit traits is complicated, due to the long juvenile phase, generation cycle, parthenocarpy, polyploidy, polyembryony, heterozygosity and biotic and abiotic factors, as well as a lack of good genomic resources. Many molecular techniques have recently evolved to assist and hasten conventional breeding efforts. Molecular markers linked to fruit development and fruit quality traits such as fruit shape, size, texture, aroma, peel and pulp colour were identified in tropical fruit crops, facilitating Marker-assisted breeding (MAB). An increase in the availability of genome sequences of tropical fruits further aided in the discovery of SNP variants/Indels, QTLs and genes that can ascertain the genetic determinants of fruit characters. Through multi-omics approaches such as genomics, transcriptomics, metabolomics and proteomics, the identification and quantification of transcripts, including non-coding RNAs, involved in sugar metabolism, fruit development and ripening, shelf life, and the biotic and abiotic stress that impacts fruit quality were made possible. Utilizing genomic assisted breeding methods such as genome wide association (GWAS), genomic selection (GS) and genetic modifications using CRISPR/Cas9 and transgenics has paved the way to studying gene function and developing cultivars with desirable fruit traits by overcoming long breeding cycles. Such comprehensive multi-omics approaches related to fruit characters in tropical fruits and their applications in breeding strategies and crop improvement are reviewed, discussed and presented here.

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Section: Introductionmentioning

confidence: 99%

Genomic Approaches for Improvement of Tropical Fruits: Fruit Quality, Shelf Life and Nutrient Content

Mathiazhagan

Chidambara

Laxman

et al. 2021

Genes

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“…P. edulis is commonly cultivated in tropical climates, which purports fast and favorable economic returns. Furthermore, as it is a source of pleasant flavor and aroma, it can be used in numerous products across different industries (Acham et al, 2018;Ramaiya et al, 2018;Santos et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…The latter contribute to the typical yellow color of the fruit and have roles as a functional substance in foods. The passion fruit seeds could be processed as an alternative raw material to obtain a source rich in lipids and essential fatty acids, such as linoleic, oleic and palmitic acids, thus reducing waste from passion fruit processing and generating a new product with prospective health benefits (Acham et al, 2018;Barrales et al, 2015;Claro et al, 2018;Chóez-Guaranda et al, 2017;Ramaiya et al, 2018) Several researches have evaluated the chemical composition and physicochemical behavior of some agroindustry residues by the application of different technological processes to demonstrate its potentiality as a good source of sustainable products (Acham et al, 2018;Claro et al, 2018;Ganesan et al, 2018;Lei et al, 2018;Matos et al, 2019;Oliveira et al, 2016;Satija & Hu, 2018;Santos et al, 2018Santos et al, , 2019.…”

Section: Introductionmentioning

confidence: 99%

Utilization of agroindustrial residue from passion fruit (Passiflora edulis) seeds as a source of fatty acids and bioactive substances

et al. 2021

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The aim of this study was to evaluate the properties of the oil extracted from passion fruit seeds (Passiflora edulis), an agroindustrial residue from juice industries, as a potential source of polyunsaturated fatty acids and bioactive substances. The oil presented low levels of free fatty acids and peroxides, as well a great amount of polyunsaturated fatty acids 58.4%, especially linoleic and linolenic acids, which indicates lower oxidation and good source of lipids. A relevant antioxidant activity as a result of a satisfactory content of bioactive substances, such as polyphenols, flavonoids, carotenoids and ascorbic acid, were determined in the passion fruit seed oil. The thermodegradation behavior of the oil suggested high thermal stability and the infrared spectroscopy exhibited high intensity bands between 1745 cm-1 to 1163 cm-1 correlated to the functional groups of fatty acids. Due to their bioactivity and presence of nutritious substances, the passion fruit seed oil may have beneficial properties to health and to extend the shelf-life foods products when present in dietary foods. Furthermore, the use of this by-product could reduce agroindustrial waste, expand and add value to the production chain when used as an industrial lipid matrix.

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“…The fruit is reported to play a significant role in defending against the advancement of CHDs (coronary heart diseases) [4,5]. Therapeutic properties with regard to weight, hyperlipidemia, and hyper-cholesterolemia produced by the fruit distinguish it as a functional food [6][7][8]. Avocado is rich in functional lipids such as monounsaturated fatty acids (15.63 g/100 g) and polyunsaturated fatty acids (12.4 g/100 g) [9].…”

Section: Introductionmentioning

confidence: 99%

Scientifically Formulated Avocado Fruit Juice: Phytochemical Analysis, Assessment of Its Antioxidant Potential and Consumer Perception

et al. 2021

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The study’s purpose was to find and create a nourishing fruit juice made from avocado to suit nutritional and health demands. In this regard, the avocado juice was formulated using a statistical technique, and its biochemical and phytochemical characteristics were evaluated. Statistically formulated fruit juice was evaluated for its sensory characteristics, proximate composition, nutrients and vitamins, total phenols and flavonoids, and for its antioxidant ability, in addition to a shelf-life test. The optimal amount of all ingredients included in the mathematical model for the preparation of the juice was 150 g of Persea americana (Avocado) fruit pulp, 12.5 g of honey and 100 mL of water. In fact, the composition of avocado juice was found to have higher phenolic (910.36 ± 0.215 mg EAG g−1/mL) and flavonoid (56.32 ± 1.26 mg QE g−1/ mL) amounts. DPPH, ABTS and FRAP antioxidant assays tended to be high compared with a standard. The shelf-life analysis indicated that the processed avocado juice (V7) had a long shelf life. In view of all these merits, a statistically formulated recipe for avocado fruit juice was recommended for the formulation of the most preferred health drink.

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Tropical Fruits: Bioactive Properties and Health Promoting Benefits in Chronic Disease Prevention and Management

Cited by 10 publications

References 0 publications

Genomic Approaches for Improvement of Tropical Fruits: Fruit Quality, Shelf Life and Nutrient Content

Genomic Approaches for Improvement of Tropical Fruits: Fruit Quality, Shelf Life and Nutrient Content

Utilization of agroindustrial residue from passion fruit (Passiflora edulis) seeds as a source of fatty acids and bioactive substances

Scientifically Formulated Avocado Fruit Juice: Phytochemical Analysis, Assessment of Its Antioxidant Potential and Consumer Perception

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