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Tang Y, Yang Y, Luo F, Luo J, Hu J, Yu H, Li W, Gao J, Fu F. Identification of novel natural anti-browning agents based on phenotypic and metabolites differences in potato cultivars. Food Chem 2024; 463:141450. [PMID: 39362095 DOI: 10.1016/j.foodchem.2024.141450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 09/10/2024] [Accepted: 09/25/2024] [Indexed: 10/05/2024]
Abstract
This study aimed to elucidate the changes of browning-related metabolite in fresh-cut potato and to identify anti-browning agents. Metabolomics and weighted correlation network analysis (WGCNA) were used to identify metabolites and correlate them with potato browning traits. A total of 79 browning trait-positive-related metabolites and 19 browning trait-negative-related metabolites were obtained from four key modules via WGCNA. The accumulation of metabolites with rich reducing groups and acidic groups were found to enhance anti-browning activity in potatoes. Among these metabolites, only L-pyroglutamic acid (L-PA) and ascorbic acid had variable importance for the projection (VIP) values greater than 1.5. In addition, it was found that L-PA inhibited polyphenol oxidase (PPO) activity by lowering pH and interacting with amino acid residues of PPO. L-PA also inhibited the growth of microorganisms in fresh-cut potato. Our results show that L-AP is an effective novel anti-browning agent with antibacterial activity.
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Affiliation(s)
- Yueming Tang
- Maize Research Institute, Sichuan Agricultural University, Chengdu 611130, China; Institute of Agro-products Processing Science and Technology (Institute of Food Nutrition and Health), Sichuan Academy of Agricultural Sciences, Chengdu 610066, China.
| | - Yiwen Yang
- Institute of Agro-products Processing Science and Technology (Institute of Food Nutrition and Health), Sichuan Academy of Agricultural Sciences, Chengdu 610066, China
| | - Fangyao Luo
- Institute of Agro-products Processing Science and Technology (Institute of Food Nutrition and Health), Sichuan Academy of Agricultural Sciences, Chengdu 610066, China
| | - Jinghong Luo
- Institute of Agro-products Processing Science and Technology (Institute of Food Nutrition and Health), Sichuan Academy of Agricultural Sciences, Chengdu 610066, China
| | - Jianjun Hu
- Crop Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, China
| | - Haoqiang Yu
- Maize Research Institute, Sichuan Agricultural University, Chengdu 611130, China.
| | - Wanchen Li
- Maize Research Institute, Sichuan Agricultural University, Chengdu 611130, China.
| | - Jia Gao
- Institute of Agro-products Processing Science and Technology (Institute of Food Nutrition and Health), Sichuan Academy of Agricultural Sciences, Chengdu 610066, China.
| | - Fengling Fu
- Maize Research Institute, Sichuan Agricultural University, Chengdu 611130, China.
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Ruiz-Aracil MC, Valverde JM, Ilea MIM, Valero D, Castillo S, Guillén F. Innovative Postharvest Management for Hass Avocado at the Preclimacteric Stage: A Combined Technology with GABA and 1-MCP. Foods 2024; 13:2485. [PMID: 39200412 PMCID: PMC11354002 DOI: 10.3390/foods13162485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2024] [Revised: 08/04/2024] [Accepted: 08/06/2024] [Indexed: 09/02/2024] Open
Abstract
Avocado (Persea americana Mill.) is a subtropical climacteric fruit with a limited shelf life due to its high sensitivity to low temperatures. Chilling injury (CI) produced by cold storage displays symptoms in avocado fruit such as irregular ripening, darkening of the mesocarp, hardening of vascular strands, lipid oxidation with "off flavors", and pitting and darkening of the skin, increasing weight loss. Accordingly, we studied the effect of γ-aminobutyric acid (GABA) and 1-methylcyclopropene (1-MCP) alone or in combination as postharvest treatments to maintain quality and to increase cold tolerance. Hass avocados were stored at 5 °C plus 5 days at room temperature. The results showed that the combined treatment improved fruit quality parameters as compared with control fruit and with those treated with only 1-MCP or GABA. The combined treatment delayed synergistically the postharvest ripening process. This delayed pattern was concomitant with a delayed ethylene pattern in GABA + 1-MCP or 1-MCP fruit batches. CI symptoms and electrolyte leakage were minimized in all GABA and 1-MCP fruit batches specifically in the combined treatment. For this reason, the synergistic effect of the combination of treatments may be recommended as an effective alternative strategy to prolong the postharvest quality of avocado during refrigerated storage.
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Affiliation(s)
| | | | | | | | | | - Fabián Guillén
- Postharvest Research Group of Fruit and Vegetables, CIAGRO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain; (M.C.R.-A.); (J.M.V.); (M.I.M.I.); (D.V.); (S.C.)
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3
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Kuang X, Chen Y, Lin H, Lin H, Chen G, Lin Y, Chen Y, Wang H, Fan Z. Comprehensive analyses of membrane lipids and phenolics metabolisms reveal the developments of chilling injury and browning in Chinese olives during cold storage. Food Chem 2023; 416:135754. [PMID: 36871509 DOI: 10.1016/j.foodchem.2023.135754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/22/2023] [Accepted: 02/17/2023] [Indexed: 02/25/2023]
Abstract
The impacts of chilling injury (CI) temperature (2 °C) and non-CI temperature (8 °C) on the CI development, browning occurrence, and its underlying mechanism in Chinese olives were investigated. The results showed that, 2 °C induced higher levels of CI index, browning degree, chromaticity a* and b* values, but lower values of h°, chlorophyll and carotenoid contents in Chinese olives as compared to 8 °C. Furthermore, 2 °C raised cell membrane permeability, increased the activities of phospholipase D, lipase and lipoxygenase, accelerated the hydrolyses of phosphatidylcholine and phosphatidylinositol to phosphatidic acid, and promoted the conversions of unsaturated fatty acids to saturated fatty acids in Chinese olives. Moreover, 2 °C-stored Chinese olives showed higher activities of peroxidase and polyphenol oxidase, but lower contents of tanin, flavonoid and phenolics. These findings demonstrated that the CI and browning developments in Chinese olives were closely associated with the metabolisms of membrane lipid and phenolics.
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Affiliation(s)
- Xiaoyong Kuang
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
| | - Yazhen Chen
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
| | - Hetong Lin
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China.
| | - Han Lin
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
| | - Guo Chen
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Yifen Lin
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
| | - Yihui Chen
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
| | - Hui Wang
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
| | - Zhongqi Fan
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China.
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4
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Ford NA, Spagnuolo P, Kraft J, Bauer E. Nutritional Composition of Hass Avocado Pulp. Foods 2023; 12:2516. [PMID: 37444254 DOI: 10.3390/foods12132516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 06/13/2023] [Accepted: 06/20/2023] [Indexed: 07/15/2023] Open
Abstract
Avocados (Persea americana) are a unique fruit that can provide health benefits when included in a healthy diet. As health care moves towards precision health and targeted therapies or preventative medicine, it is critical to understand foods and their dietary components. The nutritional composition and plant physiology of the Hass avocado is strikingly different from other fruits. This paper reviews the nutrient and bioactive composition of the edible portion of the Hass avocado (pulp) reported in the literature and from commercial lab analyses of the current market supply of fresh Hass avocados. These results provide comprehensive data on what nutrients and bioactives are in avocado and the quantity of these nutrients. We discuss the reasons for nutrient composition variations and review some potential health benefits of bioactive compounds found in Hass avocados.
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Affiliation(s)
- Nikki A Ford
- Avocado Nutrition Center, 25212 Marguerite Pkwy Ste. 250, Mission Viejo, CA 92692, USA
| | - Paul Spagnuolo
- Department of Food Science, University of Guelph, 50 Stone Rd., Guelph, ON N1G2W1, Canada
| | - Jana Kraft
- Department of Animal and Veterinary Sciences, The University of Vermont, 570 Main Street, Burlington, VT 05405, USA
| | - Ella Bauer
- Avocado Nutrition Center, 25212 Marguerite Pkwy Ste. 250, Mission Viejo, CA 92692, USA
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5
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Xiao P, Tian X, Zhu P, Xu Y, Zhou C. The use of surfactin in inhibiting Botrytis cinerea and in protecting winter jujube from the gray mold. AMB Express 2023; 13:37. [PMID: 37118318 PMCID: PMC10147881 DOI: 10.1186/s13568-023-01543-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Accepted: 04/05/2023] [Indexed: 04/30/2023] Open
Abstract
Surfactin has the potential to be used as a food preservative. However, efficiency and action mechanism in various applications need more assessments and research. In this study, the antifungal effects and the mechanism of action of surfactin on the fungus Botrytis cinerea were investigated. The effects of applying surfactin for the removal of gray mold on the quality of winter jujube were investigated based on the changes in fruit fatty acids. The results showed that (1) surfactin significantly inhibited the growth of B. cinerea, the EC50 at 5 d was 46.42 mg/L. (2) Surfactin significantly reduced the disease incidence and diameter of gray mold-inoculated winter jujube in a concentration-dependent manner. For that treated with surfactin at the EC50, the incidence decreased by 38.89%. (3) For B. cinerea under surfactin treatment, the mycelial morphology changed, the levels of total lipids and ergosterol decreased, the reactive oxygen species levels increased, and the cell integrity was completely damaged. (4) For winter jujube inoculated by B. cinerea, the contents of saturated fatty acids decreased and unsaturated fatty acids increased. For those under the surfactin treatments, winter jujube maintained the fatty acid composition at the level of non-inoculated groups. Mechanical injury significantly changed the fatty acid composition of winter jujube; however, surfactin not only was able to inhibit the growth of gray mold but also mitigated the adverse effects from mechanical injury. The present study demonstrated the potential applications of surfactin in the preservation of postharvest fruit quality.
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Affiliation(s)
- Peng Xiao
- School of Marine Science, Ningbo University, Ningbo, 315211, Zhejiang, China
| | - Xiaoyu Tian
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, China
| | - Peng Zhu
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, China
| | - Yangyang Xu
- College of Food and Pharmaceutical Sciences, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315800, China
| | - Chengxu Zhou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, China.
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6
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Beiro-Valenzuela M, Serrano-García I, Monasterio RP, Moreno-Tovar MV, Hurtado-Fernández E, González-Fernández JJ, Hormaza JI, Pedreschi R, Olmo-García L, Carrasco-Pancorbo A. Characterization of the Polar Profile of Bacon and Fuerte Avocado Fruits by Hydrophilic Interaction Liquid Chromatography-Mass Spectrometry: Distribution of Non-structural Carbohydrates, Quinic Acid, and Chlorogenic Acid between Seed, Mesocarp, and Exocarp at Different Ripening Stages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:5674-5685. [PMID: 36988630 PMCID: PMC10103167 DOI: 10.1021/acs.jafc.2c08855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 03/02/2023] [Accepted: 03/14/2023] [Indexed: 06/19/2023]
Abstract
Avocado fruit growth and development, unlike that of other fruits, is characterized by the accumulation of oil and C7 sugars (in most fruits, the carbohydrates that prevail are C6). There are five essential carbohydrates which constitute 98% of the total content of soluble sugars in this fruit; these are fructose, glucose, sucrose, d-mannoheptulose, and perseitol, which together with quinic acid and chlorogenic acid have been the analytes under study in this work. After applying an efficient extraction procedure, a novel methodology based on hydrophilic interaction liquid chromatography coupled to mass spectrometry was applied to determine the levels of these seven substances in tissues─exocarp, seed, and mesocarp─from avocado fruits of two different varieties scarcely studied, Bacon and Fuerte, at three different ripening stages. Quantitative characterization of the selected tissues was performed, and the inter-tissue distribution of metabolites was described. For both varieties, d-mannoheptulose was the major component in the mesocarp and exocarp, whereas perseitol was predominant in the seed, followed by sucrose and d-mannoheptulose. Sucrose was found to be more abundant in seed tissues, with much lower concentrations in avocado mesocarp and exocarp. Quinic acid showed a predominance in the exocarp, and chlorogenic acid was exclusively determined in exocarp samples.
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Affiliation(s)
- María
Gemma Beiro-Valenzuela
- Department
of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, Granada 18071, Spain
| | - Irene Serrano-García
- Department
of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, Granada 18071, Spain
| | - Romina P. Monasterio
- Department
of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, Granada 18071, Spain
- Facultad
de Ciencias Agrarias, Instituto de Biología Agrícola
de Mendoza (IBAM), UNCuyo—CONICET, Chacras de Coria, Mendoza 5505, Argentina
| | - María Virginia Moreno-Tovar
- Department
of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, Granada 18071, Spain
| | - Elena Hurtado-Fernández
- Department
of Biological and Health Sciences, Faculty of Health Sciences, Universidad Loyola Andalucía, Avda. de las Universidades s/n, Dos Hermanas, Sevilla 41704, Spain
| | - José Jorge González-Fernández
- Institute
for Mediterranean and Subtropical Horticulture (IHSM La Mayora-UMA-CSIC), Algarrobo-Costa, Málaga 29750, Spain
| | - José Ignacio Hormaza
- Institute
for Mediterranean and Subtropical Horticulture (IHSM La Mayora-UMA-CSIC), Algarrobo-Costa, Málaga 29750, Spain
| | - Romina Pedreschi
- Facultad
de Ciencias Agronómicas y de los Alimentos, Escuela de Agronomía, Pontificia Universidad Católica de Valparaíso, Calle San Francisco S/N, La Palma, Quillota 2260000, Chile
- Millennium
Institute Center for Genome Regulation (CRG), Santiago 8331150, Chile
| | - Lucía Olmo-García
- Department
of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, Granada 18071, Spain
| | - Alegría Carrasco-Pancorbo
- Department
of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, Granada 18071, Spain
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7
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Cervantes-Paz B, Yahia EM, Nuñez-Vilchis A. Identification and quantification of fatty acids and lipid-soluble phytochemicals using GC-MS, HPLC-MS, and FTIR and their association with quality parameters during avocado ripening. J Food Sci 2023; 88:119-132. [PMID: 36443948 DOI: 10.1111/1750-3841.16390] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 10/23/2022] [Accepted: 11/01/2022] [Indexed: 11/30/2022]
Abstract
Consumer demand for the avocado fruit has increased considerably, but accelerated fruit ripening, lack of fruit ripening uniformity, and lack of proper quality characteristics and indices generate considerable problems during fruit handling and trade. Physicochemical parameters are used to determine avocado fruit ripening. These parameters together with lipid-soluble phytochemicals (LSP) and fatty acids (FAs) highlight the health and economic importance of this fruit. Analysis of LSP and FAs in avocado fruit has been reported, but combining the use of analytical techniques such as Fourier transform infrared spectroscopy (FTIR), gas chromatography-mass spectrometry (GC-MS), and high-pressure liquid chromatography coupled to mass spectrometry (HPLC-MS) to determine qualitative and quantitative changes during fruit ripening, and their association with physicochemical parameters, has not been conducted. Physicochemical parameters (fruit firmness, color, oil and dry matter contents) were determined, and the changes of FAs and LSP (carotenoids, chlorophylls, and tocopherols) during "Hass" avocado ripening, based on dry matter (DM) content, were analyzed using FTIR, GC-MS, and HPLC-MS. The association between them was also determined using principal component analysis. Fruit with 19% and 25% DM exhibited high LSP and FAs levels. Carotenoids, chlorophylls, and tocopherols were associated with firmness, color, and DM of 19% and 22%, while FAs were associated with fruit weight and DM of 25%. PRACTICAL APPLICATION: There is a major global increase in avocado cultivation and consumer demand. However, a major problem facing the handling and trade of avocado fruit is related to lack of fruit ripening uniformity and quality characteristics and indices. Therefore, a proper association between simple measures of fruit physicochemical properties and bioactive components can establish an excellent, simple, and practical index that can eventually be used for quality evaluation by the industry and the consumers.
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Affiliation(s)
- Braulio Cervantes-Paz
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Avenida de las Ciencias S/N, Juriquilla, Querétaro, México.,Instituto de Investigación de Zonas Desérticas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, SLP, México
| | - Elhadi M Yahia
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Avenida de las Ciencias S/N, Juriquilla, Querétaro, México
| | - Alejandro Nuñez-Vilchis
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Avenida de las Ciencias S/N, Juriquilla, Querétaro, México
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Gundewadi G, Rudra SG, Prasanna R, Banerjee T, Singh SK, Dhakate SR, Gupta A, Anand A. Palladium encapsulated nanofibres for scavenging ethylene from sapota fruits. Front Nutr 2022; 9:994813. [DOI: 10.3389/fnut.2022.994813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Accepted: 09/20/2022] [Indexed: 11/10/2022] Open
Abstract
Scavenging ethylene is a useful intervention during the transportation and storage of tropical climacteric fruits like sapota. Sapota (Manilkara achras Mill.) is a delicious tropical fruit with a very high respiration rate and poor shelf life. To prolong its post-harvest shelf life, the use of palladium chloride in electrospun nanomats was evaluated at a concentration varying from 1 to 4% levels. Encapsulation of 1–2% PdCl2 in nanomats increased the ethylene scavenging capacity (ESC) by 47–68%. Although, upon encapsulation, both PdCl2 and potassium permanganate showed significantly the same ethylene scavenging activity, the efficacy of PdCl2 was found better in presence of sapota fruits. The PdCl2 nanomats were brighter (L* > 73) in colour compared to the potassium permanganate mat. The placement of nanomats (2 cm2 × 9 cm2) in corrugated fibre board boxes in which the sapota was packed showed higher quality indices (firmness, TSS, ascorbic acid, and phenolics) along with lower PLW and respiration rate during the 8 days of storage period. Compared to control (8.35%), physiological loss in weight of 4.47% was recorded in fruits stored with ethylene scavenging nanomats. PdCl2 encapsulated PVA nanomats can emerge as a promising option for the retention of quality in fruits during storage and transit.
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9
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Cervantes-Paz B, Yahia EM. Avocado oil: Production and market demand, bioactive components, implications in health, and tendencies and potential uses. Compr Rev Food Sci Food Saf 2021; 20:4120-4158. [PMID: 34146454 DOI: 10.1111/1541-4337.12784] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 05/06/2021] [Accepted: 05/17/2021] [Indexed: 12/30/2022]
Abstract
Avocado is a subtropical/tropical fruit with creamy texture, peculiar flavor, and high nutritional value. Due to its high oil content, a significant quantity of avocado fruit is used for the production of oil using different methods. Avocado oil is rich in lipid-soluble bioactive compounds, but their content depends on different factors. Several phytochemicals in the oil have been linked to prevention of cancer, age-related macular degeneration, and cardiovascular diseases and therefore have generated an increase in consumer demand for avocado oil. The aim of this review is to critically and systematically analyze the worldwide production and commercialization of avocado oil, its extraction methods, changes in its fat-soluble phytochemical content, health benefits, and new trends and applications. There is a lack of information on the production and commercialization of the different types of avocado oil, but there are abundant data on extraction methods using solvents, centrifugation-assisted aqueous extraction, mechanical extraction by cold pressing (varying concentration and type of enzymes, temperature and time of reaction, and dilution ratio), ultrasound-assisted extraction, and supercritical fluid to enhance the yield and quality of oil. Extensive information is available on the content of fatty acids, although it is limited on carotenoids and chlorophylls. The effect of avocado oil on cancer, diabetes, and cardiovascular diseases has been demonstrated through in vitro and animal studies, but not in humans. Avocado oil continues to be of interest to the food, pharmaceutical, and cosmetic industries and is also generating increased attention in other areas including structured lipids, nanotechnology, and environmental care.
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Affiliation(s)
- Braulio Cervantes-Paz
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Juriquilla, México.,Instituto de Investigación de Zonas Desérticas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, México
| | - Elhadi M Yahia
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Juriquilla, México
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10
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Total Polyphenol and Flavonoid Content and Antioxidant Capacity of Some Varieties of Persea americana Peels Consumed in Cameroon. ScientificWorldJournal 2021; 2021:8882594. [PMID: 33976588 PMCID: PMC8084670 DOI: 10.1155/2021/8882594] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 03/16/2021] [Accepted: 04/11/2021] [Indexed: 12/01/2022] Open
Abstract
Fruit peels are increasingly being used as functional foods nowadays. Peelings of twelve varieties of Persea americana fruits consumed in Cameroon were investigated for their phenolic compounds (polyphenols and flavonoids) using three solvents systems, water, ethanol: water (50 : 50 v/v), and ethanol, and antioxidant activity using total antioxidant capacity (TAC), ferric reducing antioxidant power (FRAP), and 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging methods. Total polyphenol, flavonoids, and antioxidant potential of the peels significantly varied with P. americana variety and also with the extraction solvents in the order ethanol > ethanol: water > water. Total phenolic content varied from 2407 (Fuerte florid) to 673 (Semil) mg GAE/g DM, respectively, while flavonoids varied from 986 to 119 mg QE/g DM for Fuerte florid and Hickson varieties, respectively. TAC, respectively, varied between 132.87 and 126.85 mg AAE/g DM with Hass and Semil varieties, respectively. The highest DPPH scavenging capacity was recorded for the ethanolic extract with Lula (86.33%) and the least for the aqueous extract with the Semil (30.11%) variety. With FRAP, the highest capacity was obtained with hydroethanolic extract of Fuerte florid (0.43 mg AAE/g DM) and the least for aqueous extract with the Semil (0.269 mg AAE/g DM) variety. In conclusion, varieties of avocado peels are a good source of antioxidants. Solvent extraction significantly affected the concentration of bioactive compounds but not the potency of the antioxidants. A weakly positive correlation but not significant between the quantity of polyphenol, flavonoid, and antioxidant capacity of avocado peelings was obtained in this study.
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11
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Dai H, Wang Y, Ji S, Kong X, Zhang F, Zhou X, Zhou Q. Effect of Intermittent Warming on the Quality and Lipid Metabolism of Blueberry ( Vaccinium corymbosum L., cv. Duke) Fruit. FRONTIERS IN PLANT SCIENCE 2021; 11:590928. [PMID: 33613579 PMCID: PMC7889597 DOI: 10.3389/fpls.2020.590928] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Accepted: 12/21/2020] [Indexed: 06/12/2023]
Abstract
The change of lipid metabolism is a key point of blueberry fruit after refrigeration. This study was conducted to evaluate the effects of intermittent warming (IW) of "DuKe" blueberry fruit on its shelf life at 20 ± 0.5°C following 30 days of refrigeration. IW-treated fruit showed higher contents of phosphatidylcholine, linoleic acid, and oleic acid but lower contents of phosphatidic acid and palmitic acid compared to controls. Protective effects on the cell membrane were also reflected as inhibition of the activity of phospholipase D and lipoxygenase. The blueberry fruit showed a lower decay and pitting incidence with higher firmness than control. Interestingly, IW increased C-repeat binding transcription factor gene expression, which can induce the expression of genes related to hypothermia tolerance in plant cells at low temperature. These results indicate that IW can prevent damage to the membrane lipids, which occurs by senescence at a low temperature of blueberry fruit.
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Affiliation(s)
- Hongyu Dai
- College of Food, Shenyang Agricultural University, Shenyang, China
| | - Yajuan Wang
- College of Plant Protection, Shenyang Agricultural University, Shenyang, China
| | - Shujuan Ji
- College of Food, Shenyang Agricultural University, Shenyang, China
| | - Ximan Kong
- College of Food, Shenyang Agricultural University, Shenyang, China
| | - Fan Zhang
- College of Food, Shenyang Agricultural University, Shenyang, China
| | - Xin Zhou
- College of Food, Shenyang Agricultural University, Shenyang, China
| | - Qian Zhou
- College of Food, Shenyang Agricultural University, Shenyang, China
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12
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13
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Filannino P, Tlais AZA, Morozova K, Cavoski I, Scampicchio M, Gobbetti M, Di Cagno R. Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.). Food Chem 2020; 317:126384. [PMID: 32078997 DOI: 10.1016/j.foodchem.2020.126384] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 02/05/2020] [Accepted: 02/09/2020] [Indexed: 01/29/2023]
Abstract
This study investigated the capability of selected autochthonous lactic acid bacteria to enrich the portfolio of bioactive compounds of avocado fruit (Persea americana Mill.), with the perspective of producing dietary supplements or pharmaceutical preparations. Fermented avocado puree resulted in high levels of total free amino acids. Fermentation also led to a marked increase of antioxidant activity, with the highest levels found in water and hexane soluble extracts. Bio-converted phenolic compounds and fatty acids derivatives resulting from bacterial metabolism were likely responsible for the increased antioxidant activity. Fermentation caused the fortification of avocado puree with some hydroxy fatty acids, which deserved marked attention due to their health-promoting activities. Oleic and linoleic acids were highly metabolized by Lactobacillus plantarum AVEF17, leading to high levels of mono, di-, and tri-hydroxy-octadecenoic acids.
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Affiliation(s)
- Pasquale Filannino
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Ali Z A Tlais
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
| | - Ksenia Morozova
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
| | - Ivana Cavoski
- CIHEAM-MAIB, Mediterranean Agronomic Institute of Bari, 70010 Valenzano, Bari, Italy
| | - Matteo Scampicchio
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
| | - Marco Gobbetti
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
| | - Raffaella Di Cagno
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy.
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Campos D, Teran‐Hilares F, Chirinos R, Aguilar‐Galvez A, García‐Ríos D, Pacheco‐Avalos A, Pedreschi R. Bioactive compounds and antioxidant activity from harvest to edible ripeness of avocado cv. Hass (
Persea americana
) throughout the harvest seasons. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14474] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- David Campos
- Instituto de Biotecnología Universidad Nacional Agraria La Molina Lima Peru
| | | | - Rosana Chirinos
- Instituto de Biotecnología Universidad Nacional Agraria La Molina Lima Peru
| | - Ana Aguilar‐Galvez
- Instituto de Biotecnología Universidad Nacional Agraria La Molina Lima Peru
| | - Diego García‐Ríos
- Instituto de Biotecnología Universidad Nacional Agraria La Molina Lima Peru
| | | | - Romina Pedreschi
- Escuela de Agronomía Pontificia Universidad Católica de Valparaíso Calle San Francisco s/n La Palma Chile
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15
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Exogenous glycine betaine treatment alleviates low temperature-induced pericarp browning of 'Nanguo' pears by regulating antioxidant enzymes and proline metabolism. Food Chem 2019; 306:125626. [PMID: 31627083 DOI: 10.1016/j.foodchem.2019.125626] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 09/26/2019] [Accepted: 09/30/2019] [Indexed: 11/20/2022]
Abstract
The effect of glycine betaine (GB) on chilling injury (CI)-induced pericarp browning in 'Nanguo' pears was investigated during shelf life at 20 °C after storage at 0 °C for 120 d. GB treatment alleviated the severity of browning in 'Nanguo' pears as represented by lower browning index (BI) and browning incidence. Membrane lipid peroxidation in GB-treated fruit was lower than that in the control, and membrane integrity was maintained in good condition. The activities and expression of ascorbate peroxidase (APX), catalase (CAT), and superoxide dismutase (SOD) were higher in GB-treated fruit than in control fruit. Furthermore, significantly higher proline content, proline synthesis key enzyme activities, and gene expression were observed in the treated fruit, including ornithine d-aminotransferase (OAT) and Δ1-pyrroline-5-carbox-ylate synthetase (P5CS), which were consistent with the browning tendency. In a nutshell, GB treatment can effectively alleviate pericarp browning of cold-stored 'Nanguo' pears by regulating antioxidant enzymes and proline metabolism.
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16
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Wang ZG, Guo LL, Ji XR, Yu YH, Zhang GH, Guo DL. Transcriptional Analysis of the Early Ripening of 'Kyoho' Grape in Response to the Treatment of Riboflavin. Genes (Basel) 2019; 10:genes10070514. [PMID: 31284601 PMCID: PMC6678464 DOI: 10.3390/genes10070514] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 07/05/2019] [Accepted: 07/05/2019] [Indexed: 12/16/2022] Open
Abstract
Previous study has demonstrated that the riboflavin treatment promoted the early ripening of the ‘Kyoho’ grape berry. However, the molecular mechanism causing this was unclear. In order to reveal the regulation mechanism of riboflavin treatment on grape berry development and ripening, the different berry developmental stages of the ‘Kyoho’ berry treated with 0.5 mmol/L of riboflavin was sampled for transcriptome profiling. RNA-seq revealed that 1526 and 430 genes were up-regulated and down-regulated, respectively, for the comparisons of the treatment to the control. TCseq analysis showed that the expression patterns of most of the genes were similar between the treatment and the control, except for some genes that were related to the chlorophyll metabolism, photosynthesis–antenna proteins, and photosynthesis, which were revealed by the enrichment analysis of Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG). The differentially expressed genes and weighted gene co-expression network analysis (WGCNA) analysis identified some significantly differentially expressed genes and some hub genes, including up-regulation of the photosynthesis-related ELIP1 and growth and development-related GDSL; and down-regulation of the oxidative stress-related ATHSP22 and berry softening-related XTH32 and GH9B15. The results suggested that the riboflavin treatment resulted in the variations of the expression levels of these genes, and then led to the early ripening of the ‘Kyoho’ berry.
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Affiliation(s)
- Zhen-Guang Wang
- College of Forestry, Henan University of Science and Technology, Luoyang 471023, Henan Province, China
- Henan Engineering Technology Research Center of Quality Regulation and Controlling of Horticultural Plants, Luoyang 471023, Henan Province, China
| | - Li-Li Guo
- Henan Engineering Technology Research Center of Quality Regulation and Controlling of Horticultural Plants, Luoyang 471023, Henan Province, China
- College of Agriculture, Henan University of Science and Technology, Luoyang 471023, Henan Province, China
| | - Xiao-Ru Ji
- College of Forestry, Henan University of Science and Technology, Luoyang 471023, Henan Province, China
- Henan Engineering Technology Research Center of Quality Regulation and Controlling of Horticultural Plants, Luoyang 471023, Henan Province, China
| | - Yi-He Yu
- College of Forestry, Henan University of Science and Technology, Luoyang 471023, Henan Province, China
- Henan Engineering Technology Research Center of Quality Regulation and Controlling of Horticultural Plants, Luoyang 471023, Henan Province, China
| | - Guo-Hai Zhang
- College of Forestry, Henan University of Science and Technology, Luoyang 471023, Henan Province, China.
- Henan Engineering Technology Research Center of Quality Regulation and Controlling of Horticultural Plants, Luoyang 471023, Henan Province, China.
| | - Da-Long Guo
- College of Forestry, Henan University of Science and Technology, Luoyang 471023, Henan Province, China.
- Henan Engineering Technology Research Center of Quality Regulation and Controlling of Horticultural Plants, Luoyang 471023, Henan Province, China.
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Pedreschi R, Uarrota V, Fuentealba C, Alvaro JE, Olmedo P, Defilippi BG, Meneses C, Campos-Vargas R. Primary Metabolism in Avocado Fruit. FRONTIERS IN PLANT SCIENCE 2019; 10:795. [PMID: 31293606 PMCID: PMC6606701 DOI: 10.3389/fpls.2019.00795] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2019] [Accepted: 05/31/2019] [Indexed: 05/25/2023]
Abstract
Avocado (Persea americana Mill) is rich in a variety of essential nutrients and phytochemicals; thus, consumption has drastically increased in the last 10 years. Avocado unlike other fruit is characterized by oil accumulation during growth and development and presents a unique carbohydrate pattern. There are few previous and current studies related to primary metabolism. The fruit is also quite unique since it contains large amounts of C7 sugars (mannoheptulose and perseitol) acting as transportable and storage sugars and as potential regulators of fruit ripening. These C7 sugars play a central role during fruit growth and development, but still confirmation is needed regarding the biosynthetic routes and the physiological function during growth and development of avocado fruit. Relatively recent transcriptome studies on avocado mesocarp during development and ripening have revealed that most of the oil is synthesized during early stages of development and that oil synthesis is halted when the fruit is harvested (pre-climacteric stage). Most of the oil is accumulated in the form of triacylglycerol (TAG) representing 60-70% in dry basis of the mesocarp tissue. During early stages of fruit development, high expression of transcripts related to fatty acid and TAG biosynthesis has been reported and downregulation of same genes in more advanced stages but without cessation of the process until harvest. The increased expression of fatty acid key genes and regulators such as PaWRI1, PaACP4-2, and PapPK-β-1 has also been reported to be consistent with the total fatty acid increase and fatty acid composition during avocado fruit development. During postharvest, there is minimal change in the fatty acid composition of the fruit. Almost inexistent information regarding the role of organic acid and amino acid metabolism during growth, development, and ripening of avocado is available. Cell wall metabolism understanding in avocado, even though crucial in terms of fruit quality, still presents severe gaps regarding the interactions between cell wall remodeling, fruit development, and postharvest modifications.
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Affiliation(s)
- Romina Pedreschi
- Laboratorio de Fisiología Postcosecha y Bioquímica de Alimentos, Facultad de Ciencias Agronómicas y de los Alimentos, Escuela de Agronomía, Pontificia Universidad Católica de Valparaíso, Valparaiso, Chile
| | - Virgilio Uarrota
- Laboratorio de Fisiología Postcosecha y Bioquímica de Alimentos, Facultad de Ciencias Agronómicas y de los Alimentos, Escuela de Agronomía, Pontificia Universidad Católica de Valparaíso, Valparaiso, Chile
| | - Claudia Fuentealba
- Laboratorio de Fisiología Postcosecha y Bioquímica de Alimentos, Facultad de Ciencias Agronómicas y de los Alimentos, Escuela de Agronomía, Pontificia Universidad Católica de Valparaíso, Valparaiso, Chile
| | - Juan E. Alvaro
- Laboratorio de Fisiología Postcosecha y Bioquímica de Alimentos, Facultad de Ciencias Agronómicas y de los Alimentos, Escuela de Agronomía, Pontificia Universidad Católica de Valparaíso, Valparaiso, Chile
| | - Patricio Olmedo
- Facultad de Ciencias de la Vida, Centro de Biotecnología Vegetal, Universidad Andres Bello, Santiago, Chile
| | - Bruno G. Defilippi
- Unidad de Postcosecha, Instituto de Investigaciones Agropecuarias, INIA La Platina, Santiago, Chile
| | - Claudio Meneses
- Facultad de Ciencias de la Vida, Centro de Biotecnología Vegetal, Universidad Andres Bello, Santiago, Chile
| | - Reinaldo Campos-Vargas
- Facultad de Ciencias de la Vida, Centro de Biotecnología Vegetal, Universidad Andres Bello, Santiago, Chile
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Srithammaraj K, Magaraphan R, Manuspiya H. Influence of thiol groups on the ethylene adsorption and conductivity properties of the modified porous clay heterostructures (PCHS) using as ethylene scavenger in smart packaging. Polym Bull (Berl) 2017. [DOI: 10.1007/s00289-017-2243-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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19
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Bill M, Pillai SK, Tinyane P, Ray SS, Sivakumar D. The Effect of Thyme Oil Low-Density Polyethylene Impregnated Pellets in Polylactic Acid Sachets on Storage Quality of Ready-to-Eat Avocado. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2001-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Meyer MD, Chope GA, Terry LA. Investigation into the role of endogenous abscisic acid during ripening of imported avocado cv. Hass. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3656-3664. [PMID: 28106252 DOI: 10.1002/jsfa.8225] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2016] [Revised: 11/06/2016] [Accepted: 01/16/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND The importance of ethylene in avocado ripening has been extensively studied. In contrast, little is known about the possible role of abscisic acid (ABA). The present work studied the effect of 1-methylcyclopropene (1-MCP) (0.3 μL L-1 ), e+® Ethylene Remover and the combination thereof on the quality of imported avocado cv. Hass fruit stored for 7 days at 12 °C. Ethylene production, respiration, firmness, colour, heptose (C7) sugars and ABA concentrations in mesocarp tissue were measured throughout storage. RESULTS Treatment with e+® Ethylene Remover reduced ethylene production, respiration rate and physiological ripening compared with controls. Fruit treated with 1-MCP + e+® Ethylene Remover and, to a lesser extent 1-MCP alone, had the lowest ethylene production and respiration rate and hence the best quality. Major sugars measured in mesocarp tissue were mannoheptulose and perseitol, and their content was not correlated with ripening parameters. Mesocarp ABA concentration, as determined by mass spectrometry, increased as fruit ripened and was negatively correlated with fruit firmness. CONCLUSIONS Results suggest a relationship between ABA and ethylene metabolism since blocking ethylene, and to a larger extent blocking and removing ethylene, resulted in lower ABA concentrations. Whether ABA influences avocado fruit ripening needs to be determined in future research. © 2017 Society of Chemical Industry.
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Affiliation(s)
| | - Gemma A Chope
- Plant Science Laboratory, Cranfield University, Cranfield, UK
| | - Leon A Terry
- Plant Science Laboratory, Cranfield University, Cranfield, UK
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21
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Vargas-Ortiz M, Servent A, Salgado-Cervantes M, Pallet D. Stability of the lipid fraction of avocado puree obtained by flash vacuum-expansion process. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.02.016] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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22
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Tabeshpour J, Razavi BM, Hosseinzadeh H. Effects of Avocado (Persea americana) on Metabolic Syndrome: A Comprehensive Systematic Review. Phytother Res 2017; 31:819-837. [PMID: 28393409 DOI: 10.1002/ptr.5805] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Revised: 02/27/2017] [Accepted: 03/02/2017] [Indexed: 12/22/2022]
Abstract
Metabolic syndrome (MetS) is a clustering of risk factors including high blood glucose, dyslipidemia, hypertension, and obesity that lead to the increased risk of type 2 diabetes mellitus and cardiovascular diseases (CVDs), which are among leading causes of death in the world. Metabolic syndrome increases the risk of type 2 diabetes mellitus and CVDs by approximately five and three folds, respectively. Therefore, it is of vital importance to manage such conditions with herbal options which have less undesirable adverse effects and may be more efficacious in comparison with synthetic options. Avocado is a well-known source of carotenoids, minerals, phenolics, vitamins, and fatty acids. The lipid-lowering, antihypertensive, antidiabetic, anti-obesity, antithrombotic, antiatherosclerotic, and cardioprotective effects of avocado have been demonstrated in several studies. In this review, we aimed to find out avocado's pharmacological effects on different components of MetS. Moreover, this review report is performed on the MetS effects of peel, seed, flesh, and leaves of avocado. Copyright © 2017 John Wiley & Sons, Ltd.
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Affiliation(s)
- Jamshid Tabeshpour
- Department of Pharmacodynamics and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran.,Student Research Committee, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Bibi Marjan Razavi
- Targeted Drug Delivery Research Center, Department of Pharmacodynamy and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Hossein Hosseinzadeh
- Pharmaceutical Research Center, Department of Pharmacodynamics and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
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23
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Inhibitory effects of propyl gallate on membrane lipids metabolism and its relation to increasing storability of harvested longan fruit. Food Chem 2017; 217:133-138. [DOI: 10.1016/j.foodchem.2016.08.065] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2015] [Revised: 06/27/2016] [Accepted: 08/22/2016] [Indexed: 11/22/2022]
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24
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Hurtado-Fernández E, González-Fernández JJ, Hormaza JI, Bajoub A, Fernández-Gutiérrez A, Carrasco-Pancorbo A. Targeted LC-MS Approach to Study the Evolution over the Harvesting Season of Six Important Metabolites in Fruits from Different Avocado Cultivars. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0523-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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25
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Effects of postharvest storage and processing techniques on the main fatty acids in the profile of oil extracted from African Walnut (Tetracarpidium conophorum Mull. Arg.). J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2015.10.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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26
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A Review of Destructive and Non-destructive Methods for Determining Avocado Fruit Maturity. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1568-y] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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27
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Taiti C, Costa C, Menesatti P, Caparrotta S, Bazihizina N, Azzarello E, Petrucci WA, Masi E, Giordani E. Use of volatile organic compounds and physicochemical parameters for monitoring the post-harvest ripening of imported tropical fruits. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2438-6] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Hurtado-Fernández E, Pacchiarotta T, Mayboroda OA, Fernández-Gutiérrez A, Carrasco-Pancorbo A. Metabolomic analysis of avocado fruits by GC-APCI-TOF MS: effects of ripening degrees and fruit varieties. Anal Bioanal Chem 2014; 407:547-55. [DOI: 10.1007/s00216-014-8283-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2014] [Revised: 10/14/2014] [Accepted: 10/17/2014] [Indexed: 10/24/2022]
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29
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Hurtado-Fernández E, Pacchiarotta T, Mayboroda OA, Fernández-Gutiérrez A, Carrasco-Pancorbo A. Quantitative characterization of important metabolites of avocado fruit by gas chromatography coupled to different detectors (APCI-TOF MS and FID). Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.038] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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30
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Donetti M, Terry LA. Biochemical markers defining growing area and ripening stage of imported avocado fruit cv. Hass. J Food Compost Anal 2014. [DOI: 10.1016/j.jfca.2013.11.011] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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31
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Contreras-Gutiérrez PK, Hurtado-Fernández E, Gómez-Romero M, Ignacio Hormaza J, Carrasco-Pancorbo A, Fernández-Gutiérrez A. Determination of changes in the metabolic profile of avocado fruits (Persea americana) by two CE-MS approaches (targeted and non-targeted). Electrophoresis 2014; 34:2928-42. [PMID: 24228266 DOI: 10.1002/elps.201200676] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
A CZE method with two different MS detection conditions (MRM and Full Scan) was developed to determine qualitative and quantitative changes in the metabolic profile of avocado fruits (Persea americana). LODs in MRM approach were found between 20.1 and 203.0 ppb for abscisic acid and perseitol, respectively, whilst in Full Scan, varied within the range 0.22–1.90 ppm for the same metabolites. The RSDs for reproducibility test did not exceed 11.45%. The two MS approaches were used to quantify 10 metabolites (phenolic acids, flavonoids, a carbohydrate, an organic acid, a vitamin and a phytohormone) in 18 samples of avocado at different ripening states, and the achieved results were compared. Perseitol, quinic, chlorogenic, trans-cinnamic, pantothenic and abscisic acids, as well as epicatechin and catechin decreased during the ripening process, whereas ferulic and p-coumaric acids showed the opposite trend. Moreover, some other unknown compounds whose concentration changed largely during ripening were also studied by MS/MS and QTOF MS to get a tentative identification.
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32
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The Avocado and Its Waste: An Approach of Fuel Potential/Application. THE HANDBOOK OF ENVIRONMENTAL CHEMISTRY 2014. [DOI: 10.1007/698_2014_291] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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33
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Hurtado-Fernández E, Contreras-Gutiérrez PK, Cuadros-Rodríguez L, Carrasco-Pancorbo A, Fernández-Gutiérrez A. Merging a sensitive capillary electrophoresis-ultraviolet detection method with chemometric exploratory data analysis for the determination of phenolic acids and subsequent characterization of avocado fruit. Food Chem 2013; 141:3492-503. [PMID: 23993512 DOI: 10.1016/j.foodchem.2013.06.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2013] [Revised: 04/19/2013] [Accepted: 06/03/2013] [Indexed: 12/26/2022]
Abstract
Herein we present the development of a powerful CE-UV method able to detect and quantify an important number of phenolic acids in 13 varieties of avocado fruits at 2 ripening stages. All the variables involved in CE separation were exhaustively optimized and the best results were obtained with a capillary of 50 μm i.d. × 50 cm effective length, sodium tetraborate 40 mM at a pH of 9.4, 30 kV, 25 °C, 10s of hydrodynamic injection (0.5 psi) and UV detection at 254 nm. This optimal methodology was fully validated and then applied to different avocado samples. The number of phenolic acids determined varied from 8 to 14 compounds; in general, they were in concentrations ranging from 0.13 ppm to 3.82 ppm, except p-coumaric, benzoic and protocatechuic acids, which were found at higher concentrations. Principal component analysis (PCA) was applied to highlight the differences between varieties and ripening degrees, looking for the most influential analytes.
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Affiliation(s)
- Elena Hurtado-Fernández
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, E-18071 Granada, Spain
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Alix S, Mahieu A, Terrie C, Soulestin J, Gerault E, Feuilloley MG, Gattin R, Edon V, Ait-Younes T, Leblanc N. Active pseudo-multilayered films from polycaprolactone and starch based matrix for food-packaging applications. Eur Polym J 2013. [DOI: 10.1016/j.eurpolymj.2013.03.016] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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35
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MA WENPING, CAO JIANKANG, NI ZHIJING, TIAN WEINA, ZHAO YUMEI, JIANG WEIBO. EFFECTS OF 1-METHYLCYCLOPROPENE ON STORAGE QUALITY AND ANTIOXIDANT ACTIVITY OF HARVESTED “YUJINXIANG” MELON (CUCUMIS MELO L.) FRUIT. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2011.00559.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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36
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Villa-Rodríguez JA, Molina-Corral FJ, Ayala-Zavala JF, Olivas GI, González-Aguilar GA. Effect of maturity stage on the content of fatty acids and antioxidant activity of ‘Hass’ avocado. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.11.012] [Citation(s) in RCA: 131] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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