Chemical composition of fruits

Zapata, S.M. and Dufour, J.P. Camu-camu Myrciaria dubia (HBK) McVaugh) chemical composition of fruit, /. Sci. Food Agric., 61, 349,1993. 

Misra, L. N Vyry Wouatsa, N. A., Kumar, S., Venkatesh Kumar, R., and Tchoumbougnang, F. (2013). Antibacterial, cytotoxic activities and chemical composition of fruits of two Cameroonian Zanthoxylum species. PEthno hamio. 148, 74-80. 

Table 18.3. Average chemical composition of fruits (as % of fresh edible portion)...

Askar, A. and El-Samahy, S.K., Chemical composition of prickly pear fruits, Dtsch. Lebensm Rdsch., 77, 279, 1981. 

The analyses of the flavour composition of yellow passion fruits were performed by four dilferent isolation techniques, namely vacuum headspace sampling (VHS), the dynamic headspace method, simultaneous distillation and extraction at atmospheric pressure, and simultaneous distillation and extraction under reduced pressure [62]. Significant differences were found not only in the chemical composition of the resultant extracts but also in their sensory properties. The most representative and typical extract was obtained by VHS. 

The world of aroma compounds is becoming more and more complex. In the early days people used aromatic products like fruit juices or fruit juice concentrates which were relatively weak and still close to the related foodstulf. Later, with more knowledge of separation techniques, infusions, extracts, oleoresins and absolutes ranging from weak to strong impact were used to impart aroma. Essential oils such as spice oils already had a very strong impact. Modern analytical technologies allowed the evaluation of the chemical compositions of extracts and essential oils, so that isolates either as powerful mixtures or even as single compounds could be obtained. 

Early studies of Concord and other native grape juices (7, 8) found soluble solids content of these juices in the 12°-20° Brix range and found them to be variable with location and season. The chemical composition of New York State grapes and juices was studied in 1938-1939 ( 9). Brix of Concord juice from ripe fruit from different areas within the state ranged... 

The overall chemical composition of brandy is derived from four general sources the fruit, alcoholic fermentation, distillation, and aging in wood. The scope of this discussion is limited to chemical aspects of the components of wine and their behavior during distillation. 

Investigation into the chemical composition of citrus has led to the isolation and identification of hundreds of individual compounds. As work has continued, biochemical, nutritional and organoleptic studies have made great strides in determining which compounds are paramount in the final determination of fruit and fruit product quality. For the purpose of this discussion, we will concern ourselves with only those quality aspects affected by endogenous chemical composition and consideration of physical or descriptive parameters will be omitted. 

Regulate the chemical composition of plants and the color of fruit. 

Hungarian studies have shown that the pericarp has 16-17% protein and the seeds contain 18% protein. When the microelements were investigated it was found that iron was present in the largest concentration, followed by bromide and manganese. Other microelements found were cadmium, calcium, cobalt, copper, magnesium, phosphorus, potassium, sodium and zinc. Fruits of the Capsicum species have a relatively low volatile oil ranging from about 0.1 to 2.6% in paprika. The characteristic aroma and flavour of fresh fruit is imparted by the volatile oil (Pruthi, 2003). The comparative chemical composition of chilli and paprika is given in Table 14.2. 

El Saeid, H.M. (1995) Chemical composition of sweet and hot pepper fruits grown under plastic house conditions. Egyptian Journal of Horticulture 22(1), 11-1 8. 

The approximate chemical composition of olive fruit is as follows water 52.4% oil 19.6% proteins 1.6% sugars 19.1% cellulose 6.8% and ash 1.5%. Oil yield and quality depend on the cultivar of olive tree, ratio of the various anatomical parts, and levels of minor components as well as growing conditions and health of the trees. Soil moisture is very important during fruit development. 

Research to elucidate the mode of action of reduced Oj and elevated CO2 levels on changes In chemical composition of fresh fruits and vegetables. 

Copper speciation in vapor-phase fluid inclusions. The X-ray microprobe is valuable in studying the chemistry of intact fluid inclusions. Much of the work focuses on determining the chemical compositions of inclusions (Mavrogenes et al. 1995 Hayashi and Iida 2001 Menez et al. 2001 Philippot et a. 2001 Vanko et al. 2001) but chemical speciation studies using pXAFS have also become fruitful (Anderson et al. 1995, 1998 Mavrogenes et al. 2002). 

The chemical composition of nanche s fruit includes a large number of sugars, proteins, minerals, vitamin C, riboflavin, fat, fibers [73] and volatile oils. The composition of volatile oils include a high concentration of 2-butanone, and ethyl hexanoate, a medium amount of 1,1-diethoxy... 

Water is the most important chemical constituent of fruits and vegetables and water highly absorbs NIR radiation, so the NIR spectrum of such materials is dominated by water. Further, the NIR spectrum is essentially composed of a large set of overtones and combination bands. This, in combination with the complex chemical composition of a typical fruit or vegetable causes the NIR spectrum to be highly convoluted. Multivariate statistical techniques are required to extract the information about quality attributes which is buried in the NIR spectrum Developments in multivariate statistical techniques such as partial least squares (PLS) regression and principal component analysis (PCA) are then applied to extract the required information from such convoluted spectra (Cozzolino et al., 2006b McClure, 2003 Naes et al., 2004 Nicolai et al., 2007 ). 

El Ghorab, A.H., Fadel, H.M., and El Massry, K.F., The Egyptian Eucalyptus camaldulensis var. brevi-rostris Chemical compositions of the fruit volatile oil and antioxidant activity. Flavor Fragr. J., 17, 306, 2002. 

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