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Quantification of phenolic compounds and antioxidant capacity of an underutilized Indian fruit:Rayan[Manilkara hexandra(Roxb.)Dubard]

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Food Science and Human Wellness 2017年第1期6卷 10-19页

作者： Bhumi Parikh V.H.Patel Laboratory of Foods and Nutrition P.G.Department of Home ScienceSardar Patel UniversityVallabh Vidyanagar388120 GujaratIndia

The fruit of Manilkara hexandra(Roxb.)Dubard is one of the most underutilized fruits of India and in Gujarat *** is popularly known as‘Rayan’.The fruit and seed of Rayan were analysed for their total phenolic and flavonoid content,phenolic compounds and total antioxidant capacity with six different assay *** results indicated that the methanolic extract of Rayan fruit being a good source of phenolic(811.3 mg GAE/100 g fw)and flavonoid(485.56 mg RE/100 g fw)***,eleven known phenolic compounds were tentatively identified for the first time from the fruit and seed of *** LC–MS/MS analysis of fruit revealed the presence of major phenolic compounds such as gallic acid,quercetin and kaempferol,while quercetin,gallic acid and vanillic acid in *** presence of quercetin suggests health *** fruit of Rayan was also proved to be a better source of antioxidants as measured by FRAP,RPA,DPPHRSA,ABTSRSA and HRSA except NORSA in comparison with that of *** current study explains that *** is a relatively good source of antioxidants such as phenols and flavonoids for diet.

关键词： Manilkara hexandra(Roxb.)Dubard underutilized fruit High performance liquid chromatography–mass spectrometry Phenolic compounds Total antioxidant capacity

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Effect of high shear homogenization on quality characteristics of bael fruit pulp

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Food Quality and Safety 2022年第1期6卷 81-92页

作者： Meenatai G.Kamble Anurag Singh Pramod Kumar Prabhakar Murlidhar Meghwal Sukh Veer Singh Ajay V.Chinchkar Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management(NIFTEM)SonipatHaryana-131028India

Response surface methodology was used to investigate the influence of high shear homogenization speed(A:3000-12000 r/min)and processing time(B:30-120 min)on bael fruit pulp quality *** experimental results were best fitted in the suggested quadratic model to delineate and envision the responses in terms of color(values of L^(*),meaning brightness to blackness,1oo-0;a^(*),meaning green-a^(*)to red+a^(*);and b^(*),meaning blue-b^(*)to yellow+b),total soluble solids,ascorbic acid,viscosity,andβ-carotene content with the highest coefficients of determination(R2)ranging from 0.80 to ***(Pfruit pulp was found to significantly(Pfruit processing industries to process highly fibrous fruits and nonuniform-textured fruit pulptoavoid sedimentation whileretaining functionality.

关键词： Aegle marmelos L. underutilized fruit viscosity bioactive compounds color values

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