Tropical fruit

An unknown acetylenic ammo acid obtained from the seed of a tropical fruit has the molec ular formula C7H11NO2 On catalytic hydrogenation over platinum this ammo acid yielded homoleucme (an ammo acid of known structure shown here) as the only product What is the structure of the unknown ammo acid" ... 

Tropen-frucht, /. tropical fruit, -gewachs, n., -pflanze, /. tropical plant, -kraftstoff, m. tropical motor fuel. 

Bulk-Producing Laxatives psyllium Rberall Tropical Fruit Flavor, Follow directions on... 

Cavalcante, M.L. and Rodriguez-Amaya, D.B., Carotenoid composition of the tropical fruits Eugenia uniflora and Malpighia glabra, in Food Science and Human Nutrition, Charalambous, G., Ed., Elsevier, Amsterdam, 1992, 643. 

In tropical and subtropical regions, fruits also contribute to the p-carotene supply. The mango, one of the most consumed tropical fruits, showed a wide range of carotenoids, especially p-carotene contents, depending on cultivar, plantation weather conditions, and degree of ripening (Table 4.2.1). Fresh fruits and pro-... 

In processed products of the tropical fruit caja and in some cultivars of persimmons, all-tran P-cryptoxanthin was found to be the major carotenoid, contributing to 31 to 38% of the total carotenoid contents in both fruits (Table... 

Among tropical fruits, red guavas, containing 76 to 86% of lycopene in relation to total carotenoid, can be considered good sources of lycopene. An indigenous Southeast Asia fruit called gac in Vietnam and used as a rice colorant shows an intense red color in the seed membrane (seed pulp or aril) of the ripe fruit the mesocarp, characterized by its yellow color, is discarded. Although some discrepancies can be found in the literature regarding the lycopene content in gac fruits (Table 4.2.3), this fruit is an extraordinarily rich source of lycopene. ... 

Zanatta, C.F. and Mercadante, A.Z., Carotenoid composition from the Brazilian tropical fruit camu-camu (Myrciaria dubia). Food Chem., 101, 1543, 2007. 

In conclusion, the technology of total liquefaction of apple allows to work with a continuous process with less labour and faster than with a classical one, to get a high and constant yield during the whole processing season at a very high level (93- 95%), to get a pulp with a low content of solids (about 20% in volume) which can be centrifuged instead of pressed (lower investment in equipment), to decrease the quantity of waste pomace, to decrease the production costs. Liquefaction technology allows to process different fruits with the same process, at last to liquefy fruits for which no equipment had been developed to extract the juice or for which the use of pectinases did not allow to get juice such as tropical fruits. 

Mahattanatawe K, Manthey JA, Luzio G, Talcott ST, Goodner K and Baldwin EA. 2006. Total antioxidant activity and fiber content of select Florida-grown tropical fruits. J Agric Food Chem 54 7355—7363. 

Yahia EM. 2006. Handling tropical fruits. In Scientists Speak. Alexandria, VA World Foods Logistics Organization, pp. 5-9. 

The exceptional properties of GADF are probably also present in some tropical fruit materials. 

An improved method has been developed and validated using fluorescein as the fluorescent probe (Ou and others 2001). This modification provides a direct measure of hydrophilic chain-breaking antioxidant capacity against peroxyl radical. This method has been applied in vegetables of many kinds (Ou and others 2002 Cho and others 2007) and in tropical fruits (Talcott and others 2003 Mahattanatawee and others 2006). 

Kondo S, Kittikom M and Kanlayanarat S. 2005. Preharvest antioxidant activities of tropical fruit and the effect of low temperature storage on antioxidants and jasmonates. Potharv Biol Technol 36(3) 309—318. 

Lim YY, Lim TT and Tee JJ. 2007. Antioxidant properties of several tropical fruits a comparative study. Food Chem 103(3) 1003-1008. 

Murcia MA, Jimenez AM and Martinez-Tome M. 2001. Evaluation of the antioxidant properties of Mediterranean and tropical fruits compared with common food additives. J Food Protect 64(12) 2037-2046. 

Robles-Sanchez M, Gorinstein S, Martin-Belloso O, Astiazaran-Garcia H, Gonzalez-Aguilar GA and Cruz-Valenzuela R. 2007. Minimal processing of tropical fruits antioxidant potential and its impact on human health. Intersciencia 32(4) 227-232. 

Quarantine treatment doses of several pests (mainly fruit flies) supported by adequate research vary between 0.07 and 0.225 kGy [36]. Such low doses are tolerated by most fruits. However, because of the difficulties in evaluating efficacy by acute mortality and uncertainties of dose measurements, radiation quarantine treatment research shows some inconsistencies, and thus further work is required. Nevertheless, motivated by banning fumigation with ethylene dibromide (EDB), several semicommercial trial shipments of tropical fruits have been irradiated and marketed in the continental United States since 1986, and a commercial linear accelerator e-beam/converted x-ray facility was built in Hawaii to treat fruit and began operating in August 2000 [36]. 

Appreciable delay of ripening and consequent enhancement of shelf life have been noted in some tropical fruits such as bananas, plantain, and mangoes after low-dose irradiation (0.2-0.7 kGy) [40,41]. Maximum delay of ripening has been observed with fruits of lower maturity. However, these feasible levels of doses are close to those that induce phytotoxicity, and many factors (varietal differences, the fruit s stage of maturity at the time of irradiation, etc.) make the outcome of the treatment uncertain. 

Proteins papain/cathepsin-L protease fonily (Mar spicules of Tethya aurantia, Porif. from California Shimizu 1998 Land kidney of Mamm. and tropical fruits of Ang. MI). 

The characteristic exotic flavour of fruits from the tropics is one of the most attractive attributes to consumers. Nowadays, food industries are looking at how to use these volatiles to produce amazing new products that can accommodate this new demand. The following sections report some of the relevant research data on volatiles of some important tropical fruits. 

Essences of pink and white fresh guava obtained by direct extraction of flesh juices with dichloromethane revealed that the total amount of Cs aldehydes, alcohols, and acids comprised 20 and 44% of the essence of fresh white and pink guavas, respectively [49]. The flavour of the Costa Rican guava has been described as sweet with strong fruity, woody-spicy, and floral notes [53]. One hundred and seventy-three volatile compounds were isolated by simultaneous steam distillation-solvent extraction. The terpenes and terpenic derivatives were found in this fruit in major concentrations and were strong contributors to tropical fruit notes (Fig. 8.1). The aliphatic esters contributed much to its typical flavour. 

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