Occurrence of Bioactive Health Promoting Compounds in Commercial Products of Mango, Pineapple and Wood Apple in Sri Lanka

Bioactive health promoting compounds are present in foods that provide health benefits beyond their nutritional value. Processing of fruits into products can have significant consequences on the nutritional composition. This research was conducted to determine the compositional variation of vitamin C, total phenolic content (TPC), antioxidant activity (DPPH Radical Scavenging assay), β-carotene, total soluble solids (0Bx value) and acidity in nectar, cordial and jam processed using ripe mango, pineapple and wood apple. Vitamin C content in unfortified cordials was 6.8±0.6 and 8.5±1.2 mg/100g FW for pineapple and wood apple respectively. However, vitamin C content in fortified cordials was comparatively higher in mango (56.7-67.6 mg/100g FW), pineapple (44.5-54.6 mg/100g FW) and wood apple (49.9 mg/100g FW) respectively. TPC in nectars ranged from 1.0-4.0 mg tannic acid equivalent (TAE)/100g FW (mango), 2.4-3.8 mg (TAE)/100g FW (pineapple) and 0.7-2.3 mgTAE/100g FW (wood apple) respectively whereas it was 3.3- 4.9 mgTAE/100g FW (mango), 2.4-5.3 mgTAE/100g FW (pineapple) and 1.3-4.7 mgTAE/100g FW (wood apple) in cordials. TPC in jam was higher than nectar and cordial products due to incorporation of 40% fruit pulp in jams. The antioxidant activity in nectar was within the range of 0.23-0.40 (mango), 0.29-0.38 (pineapple) and 0.21-0.38 (wood apple) μmolTrolox g-1 FW. The antioxidant activity was not correlated with vitamin C or TPC while total soluble solids vs dry weight was highly correlated (R2 = 0.98). A substantial amount of β-carotene was measured in mango and pineapple products while β-carotene was not detected in wood apple products. The ways of minimizing the potential influential factors along the supply chain is yet to be investigated in broader perspective. It is recommended to promote cultivation of new fruit varieties rich in nutrients, designing new industrial fruit processing technologies including non-thermal processing techniques to minimize the loss of bioactive phytochemicals.

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Main Authors: Arampath, P.C., Dekker, M., Dharmasena, D.A.N.
Format: Article/Letter to editor biblioteca
Language:English
Subjects:Life Science,
Online Access:https://research.wur.nl/en/publications/occurrence-of-bioactive-health-promoting-compounds-in-commercial-
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spelling dig-wur-nl-wurpubs-5920122024-06-25 Arampath, P.C. Dekker, M. Dharmasena, D.A.N. Article/Letter to editor Tropical agricultural research 32 (2021) 2 Occurrence of Bioactive Health Promoting Compounds in Commercial Products of Mango, Pineapple and Wood Apple in Sri Lanka 2021 Bioactive health promoting compounds are present in foods that provide health benefits beyond their nutritional value. Processing of fruits into products can have significant consequences on the nutritional composition. This research was conducted to determine the compositional variation of vitamin C, total phenolic content (TPC), antioxidant activity (DPPH Radical Scavenging assay), β-carotene, total soluble solids (0Bx value) and acidity in nectar, cordial and jam processed using ripe mango, pineapple and wood apple. Vitamin C content in unfortified cordials was 6.8±0.6 and 8.5±1.2 mg/100g FW for pineapple and wood apple respectively. However, vitamin C content in fortified cordials was comparatively higher in mango (56.7-67.6 mg/100g FW), pineapple (44.5-54.6 mg/100g FW) and wood apple (49.9 mg/100g FW) respectively. TPC in nectars ranged from 1.0-4.0 mg tannic acid equivalent (TAE)/100g FW (mango), 2.4-3.8 mg (TAE)/100g FW (pineapple) and 0.7-2.3 mgTAE/100g FW (wood apple) respectively whereas it was 3.3- 4.9 mgTAE/100g FW (mango), 2.4-5.3 mgTAE/100g FW (pineapple) and 1.3-4.7 mgTAE/100g FW (wood apple) in cordials. TPC in jam was higher than nectar and cordial products due to incorporation of 40% fruit pulp in jams. The antioxidant activity in nectar was within the range of 0.23-0.40 (mango), 0.29-0.38 (pineapple) and 0.21-0.38 (wood apple) μmolTrolox g-1 FW. The antioxidant activity was not correlated with vitamin C or TPC while total soluble solids vs dry weight was highly correlated (R2 = 0.98). A substantial amount of β-carotene was measured in mango and pineapple products while β-carotene was not detected in wood apple products. The ways of minimizing the potential influential factors along the supply chain is yet to be investigated in broader perspective. It is recommended to promote cultivation of new fruit varieties rich in nutrients, designing new industrial fruit processing technologies including non-thermal processing techniques to minimize the loss of bioactive phytochemicals. en application/pdf https://research.wur.nl/en/publications/occurrence-of-bioactive-health-promoting-compounds-in-commercial- 10.4038/tar.v32i2.8471 https://edepot.wur.nl/562060 Life Science https://creativecommons.org/licenses/by/4.0/ https://creativecommons.org/licenses/by/4.0/ Wageningen University & Research
institution WUR NL
collection DSpace
country Países bajos
countrycode NL
component Bibliográfico
access En linea
databasecode dig-wur-nl
tag biblioteca
region Europa del Oeste
libraryname WUR Library Netherlands
language English
topic Life Science
Life Science
spellingShingle Life Science
Life Science
Arampath, P.C.
Dekker, M.
Dharmasena, D.A.N.
Occurrence of Bioactive Health Promoting Compounds in Commercial Products of Mango, Pineapple and Wood Apple in Sri Lanka
description Bioactive health promoting compounds are present in foods that provide health benefits beyond their nutritional value. Processing of fruits into products can have significant consequences on the nutritional composition. This research was conducted to determine the compositional variation of vitamin C, total phenolic content (TPC), antioxidant activity (DPPH Radical Scavenging assay), β-carotene, total soluble solids (0Bx value) and acidity in nectar, cordial and jam processed using ripe mango, pineapple and wood apple. Vitamin C content in unfortified cordials was 6.8±0.6 and 8.5±1.2 mg/100g FW for pineapple and wood apple respectively. However, vitamin C content in fortified cordials was comparatively higher in mango (56.7-67.6 mg/100g FW), pineapple (44.5-54.6 mg/100g FW) and wood apple (49.9 mg/100g FW) respectively. TPC in nectars ranged from 1.0-4.0 mg tannic acid equivalent (TAE)/100g FW (mango), 2.4-3.8 mg (TAE)/100g FW (pineapple) and 0.7-2.3 mgTAE/100g FW (wood apple) respectively whereas it was 3.3- 4.9 mgTAE/100g FW (mango), 2.4-5.3 mgTAE/100g FW (pineapple) and 1.3-4.7 mgTAE/100g FW (wood apple) in cordials. TPC in jam was higher than nectar and cordial products due to incorporation of 40% fruit pulp in jams. The antioxidant activity in nectar was within the range of 0.23-0.40 (mango), 0.29-0.38 (pineapple) and 0.21-0.38 (wood apple) μmolTrolox g-1 FW. The antioxidant activity was not correlated with vitamin C or TPC while total soluble solids vs dry weight was highly correlated (R2 = 0.98). A substantial amount of β-carotene was measured in mango and pineapple products while β-carotene was not detected in wood apple products. The ways of minimizing the potential influential factors along the supply chain is yet to be investigated in broader perspective. It is recommended to promote cultivation of new fruit varieties rich in nutrients, designing new industrial fruit processing technologies including non-thermal processing techniques to minimize the loss of bioactive phytochemicals.
format Article/Letter to editor
topic_facet Life Science
author Arampath, P.C.
Dekker, M.
Dharmasena, D.A.N.
author_facet Arampath, P.C.
Dekker, M.
Dharmasena, D.A.N.
author_sort Arampath, P.C.
title Occurrence of Bioactive Health Promoting Compounds in Commercial Products of Mango, Pineapple and Wood Apple in Sri Lanka
title_short Occurrence of Bioactive Health Promoting Compounds in Commercial Products of Mango, Pineapple and Wood Apple in Sri Lanka
title_full Occurrence of Bioactive Health Promoting Compounds in Commercial Products of Mango, Pineapple and Wood Apple in Sri Lanka
title_fullStr Occurrence of Bioactive Health Promoting Compounds in Commercial Products of Mango, Pineapple and Wood Apple in Sri Lanka
title_full_unstemmed Occurrence of Bioactive Health Promoting Compounds in Commercial Products of Mango, Pineapple and Wood Apple in Sri Lanka
title_sort occurrence of bioactive health promoting compounds in commercial products of mango, pineapple and wood apple in sri lanka
url https://research.wur.nl/en/publications/occurrence-of-bioactive-health-promoting-compounds-in-commercial-
work_keys_str_mv AT arampathpc occurrenceofbioactivehealthpromotingcompoundsincommercialproductsofmangopineappleandwoodappleinsrilanka
AT dekkerm occurrenceofbioactivehealthpromotingcompoundsincommercialproductsofmangopineappleandwoodappleinsrilanka
AT dharmasenadan occurrenceofbioactivehealthpromotingcompoundsincommercialproductsofmangopineappleandwoodappleinsrilanka
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