Document Detail

Physical and chemical characteristics of golden-yellow and purple-red varieties of tamarillo fruit (Solanum betaceum Cav.).
MedLine Citation:
PMID:  19657848     Owner:  NLM     Status:  MEDLINE    
Golden-yellow and purple-red tamarillos (Solanum betaceum Cav.) cultivated in Ecuador were studied for their physical properties, proximate composition, pH, degrees Brix, acidity, sugars, organic acids, minerals, vitamin C and beta-carotene content in the edible part. Results were compared with those for Spanish fruits. The golden-yellow and purple-red Ecuadorian fruits were larger (107 and 188 g) than the respective Spanish fruits (43 and 63 g), softer but generally similar in chemical composition except for fat (0.72 and 0.6%) and malic acid (0.32 and 0.53%) contents in the golden-yellow and purple-red Ecuadorian fruits. Tamarillo fruits are a good source of potassium (approximately 400 mg/100 g fresh weight). Total phenolics in the golden-yellow and purple-red varieties were 125 and 187 mg gallic acid equivalents/100 g fresh weight, respectively. The golden-yellow variety had weaker anti-DPPH radical activity than the purple-red variety. Flavonols were only found in the peel of both varieties, while hydroxycinnamic acid derivatives were found in peel and pulp.
Catalina Vasco; Jenny Avila; Jenny Ruales; Ulf Svanberg; Afaf Kamal-Eldin
Related Documents :
23916648 - Interaction between amylose and 1-butanol during 1-butanol-hydrochloric acid hydrolysis...
16131138 - Content of chalconaringenin and chlorogenic acid in cherry tomatoes is strongly reduced...
12775468 - Naturally occurring phenols: a detoxification strategy for fumonisin b1.
10948238 - Functional role of anthocyanins in the leaves of quintinia serrata a. cunn.
15285088 - Spectroscopic studies of autofluorescence substances existing in human tissue: influenc...
21826368 - A fluoro analogue of udp-α-d-glucuronic acid is an inhibitor of udp-α-d-apiose/udp-α...
Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't     Date:  2009-08-01
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  60 Suppl 7     ISSN:  1465-3478     ISO Abbreviation:  Int J Food Sci Nutr     Publication Date:  2009  
Date Detail:
Created Date:  2009-09-18     Completed Date:  2010-07-19     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  278-88     Citation Subset:  IM    
Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Ascorbic Acid / analysis
Calcium, Dietary / analysis
Carboxylic Acids / analysis
Coumaric Acids / analysis
Dietary Carbohydrates / analysis
Flavonols / analysis
Free Radical Scavengers / analysis
Fruit / chemistry*,  growth & development
Hydrogen-Ion Concentration
Organ Size
Organ Specificity
Phenols / analysis
Physicochemical Phenomena*
Potassium, Dietary / analysis
Solanum / chemistry*
Species Specificity
Trace Elements / analysis
beta Carotene / analysis
Reg. No./Substance:
0/Calcium, Dietary; 0/Carboxylic Acids; 0/Coumaric Acids; 0/Dietary Carbohydrates; 0/Flavonols; 0/Free Radical Scavengers; 0/Phenols; 0/Potassium, Dietary; 0/Trace Elements; 50-81-7/Ascorbic Acid; 7235-40-7/beta Carotene

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  The nutrient profile of traditional Lebanese composite dishes: comparison with composite dishes cons...
Next Document:  Nutrients and certain lipid soluble bioactive components in dehusked whole grains (gota) and dehuske...