Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages (original) (raw)
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AGROFOR, 2016
Medlar has acquired increasing popularity in recent years for its edible fruits andsome healing properties in modern medicine. Medlar fruits are often stored undernon-cold conditions in straw. This study was conducted to determinemorphological and biochemical characteristics of medlar fruits and changes in fruitquality occurring under ordinary storage conditions. For this purpose, eight typesof medlar trees were evaluated. The trees were at a mature stage and productive.Morphological properties such as the fruit and seed weight (g), length, and width(mm) were measured after the harvest. Fruit soluble solid content (%) and pHvalues were determined at physiological maturity after harvesting, and the fruitsoluble solid content was measured again at ripening (edible stage), after 25 daysof storage under ordinary storage conditions (mean temperature of 10 °C and meanhumidity of 65–70%). Leaf characteristics were also determined. The treeproductivity was very different between the types, ...
Phytochemical and antioxidant characteristics of medlar fruits (Mespilus germanica L.)
Journal of Applied Botany and Food Quality
Eleven medlar (Mespilus germanica L.) genotypes sampled from Turkey were analyzed for their fruit weight, fruit dimensions, fruit fi rmness, ostiole diameter, shape index, skin color, moisture (%), ash (%), reducing sugar (%), crude protein (%), pH, soluble solid content (%), vitamin C (mg/100 g), minerals (P, K, Ca, Mg, Fe, Zn, Mn), total phenolic content and total antioxidant capacity. A wide variation among genotypes on most of the searched parameters was evident. Fruit weight varied from 11.21 g to 33.24 g indicating high variability among genotypes. Determination of antioxidant activities by β-carotene – linoleic acid and 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assays resulted in average 80.8%, and 46.6 μg/ml FW DPPH, respectively. The total phenolic contents of eleven medlar genotypes varied from 114 to 293 mg gallic acid equivalent in 100 g fresh weight basis. The medlar fruits were found to be rich in terms of potassium, calcium, phosphorus, magnesium and ...
Horticultural and other Factors Affecting Aroma Volatile Composition of Small Fruit
HortTechnology
Volatile compounds are responsible for the aroma and contribute to the flavor of fresh strawberries (Fragari×anannassa), red raspberries (Rubus idaeus), and blueberries (Vaccinium sp.). Strawberry aroma is composed predominately of esters, although alcohols, ketones, and aldehydes are also present in smaller quantities. The aroma of raspberries is composed of a mixture of ketones and terpenes. In highbush blueberry (Vaccinium corymbosum), aroma is dominated by aromatic hydrocarbons, esters, terpenes and long chain alcohols, while in lowbush blueberries (Vaccinium angustifolium), aroma is predominated by esters and alcohols. The composition and concentration of these aroma compounds are affected by cultivar, fruit maturity, and storage conditions. Volatile composition varies significantly both quantitatively and qualitatively among different cultivars of small fruit. As fruit ripen, the concentration of aroma volatiles rapidly increases closely following pigment formation. In storage...
Functional Properties of Fruits of Common Medlar (Mespilus germanica L.) Extract
Applied Sciences, 2021
Common medlar (Mespilus germanica L.) is a long-lived plant with hard fruits, which are harvested in the fall and stored in cold and dark places. The aim of the work was to obtain the extract from freeze-dried fruits of medlar. Then, the samples were purified on a column with Amberlite XAD-16 ion exchange resin (two fractions were obtained and tested in further steps: methanol (MF) and water (WF)). A quantitative analysis of the polyphenolic compounds and selected elements was performed. In addition, in vitro tests of antidiabetic and antioxidant activity of the extracts were carried out. The applied methodology included the determination of antidiabetic activity by diffusion method, antioxidant activity by ABTS and FRAP methods, elemental analysisby atomic spectrometry, and quantitative and qualitative determination of phenolic composition by UPLC method. The highest antioxidant activity was observed in the MF of the medlar preparation, which was 245.31 μM Trolox/g (in ABTS test). ...
In the current study, the major volatile compounds from three categories of traditional fruit brandies (plum, apple and pear) were characterized by gas-chromatography (GC-FID). There were collected 26 samples from different locations of Transylvania (Romania), all made by traditional technologies involving fermentation in barrels and distillation in copper stills. The major volatile compounds, besides ethanol, identified and quantified were: acetaldehyde, ethyl acetate, methanol, 1-propanol, 2-butanol, iso-butylic alcohol, alcool amyl active, iso-amylic alcohol, 1-butanol and furfural. For each type of brandy, positive but no significant correlations between methanol and furfural concentrations in plum and apple brandy were noticed. To evaluate the differences in composition regarding the geographical origin of plum brandies and to analyze the composition of plum, apple and pear brandies it has been compared the mean values (MVP, MVA and MVPe) obtained for each volatile. For plum brandies it has been observed differences among the mean values of each volatile, in samples originating from counties Cluj, Bistriţa-Năsăud and Maramureş. For methanol, acetaldehyde and 1-propanol the MVP Cluj values were significantly higher than MVP Bistriţa-Năsăud. For iso-butylic alcohol, amyl active alcohol, iso-amylic alcohol the MVP Cluj values were significantly higher than for Bistriţa-Năsăud and Maramureş, while for ethyl acetate and furfural the MVP Bistriţa-Năsăud were significantly higher than MVP Cluj and MVP Maramureş. When compared the mean values of volatiles in plum vs apple vs pear brandies, for ethyl acetate, methanol, 2-butanol, 1-propanol and 1-butanol, the MVPe values were significantly higher than MVA, for furfural, amyl active and iso-amylic alcohols, while for acetaldehyde the MVPe values were significantly higher than MVP. Methanol represented the major volatile component, characteristic to fruit brandies, released by enzymatic degradation of methoxylated pectins. Therefore, this molecule can be considered not only a parameter of distillate safety but also an indicator of natural origin of distillate and traditional processing.
European Food Research and Technology, 2003
Fructose, glucose, and sucrose as the major soluble sugars, and citric, malic, and ascorbic acids as the major organic acids were determined by HPLC, and palmitic acid (16:0) and stearic acid (18:0), oleic acid (18:1), linoleic acid (18:2n-6) and linolenic acid (18:3n-3) as the major fatty acids were determined by GC in medlar (Mespilus germanica 'Dutch') fruit. The compositional changes