The effect of organic and conventional farm management on the allergenic potency and bioactive compounds status of apricots (Prunus armeniaca L.)
Publication date: 1 May 2019Source: Food Chemistry, Volume 279Author(s): E. Hallmann, E. Rozpara, M. Słowianek, J. LeszczyńskaAbstractThe present study shows a relationship between the use of organic or conventional practices and the allergenic properties and the bioactive compound content of apricots. The presented results indicate that organic apricots contain significantly more biologically active compounds from polyphenols group 53.75 mg/100 g FW and 31.52 mg/100 g FW and carotenoids 10.90 mg/100 g FW and 8.42 mg/100 g FW in than conventional apricots from polyphenols 16.83 mg/100 g FW and 27.27...
Source: Food Chemistry - December 18, 2018 Category: Food Science Source Type: research
Altitudinal effect on sugar contents and sugar profiles in dried apricot (Prunus armeniaca L.) fruit
This study aims to evaluate influence of altitude on sugar contents and sugar profile in dried-apricots. Fruits from 108 genotypes were collected from six locations from 3006-3346 m asl in trans-Himalaya. The geographical elevation had a marked influence on the fruit sugar contents. Linear relationship between total sugar contents and increasing altitude was observed (R2 = 0.877, p ≤ 0.01). For every 100 m increase in altitude, total sugar increased by 64.8 mg/g DW. Sucrose was the highest individual sugar (57.8%), followed by glucose (19.4%), fructose (14.3%) and sorbitol (8.4% of total sugar). The relative pr...
Source: Journal of Food Composition and Analysis - November 28, 2018 Category: Food Science Source Type: research
Carbon stable isotopic compositions of citric acid and malic acid in Japanese apricot liqueur decrease as the fruit ripens
Publication date: 30 March 2019Source: Food Chemistry, Volume 277Author(s): Fumikazu Akamatsu, Yasuhisa Tsuchida, Takaaki Oe, Yuri Hisatsune, Yukari Igi, Tomokazu Hashiguchi, Tsutomu FujiiAbstractThe carbon stable isotopic composition (δ13C) is often analyzed to quantify the addition of acidulants to Japanese apricot liqueur, but little is known about the variation in the δ13C values of the main organic acids arising from differences in the ripeness of Japanese apricots. We show that in Japanese apricot liqueur prepared using fruits at different stages of ripeness, the δ13C values of citric acid and malic acid ranged fr...
Source: Food Chemistry - October 26, 2018 Category: Food Science Source Type: research
High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure
Publication date: Available online 12 September 2018Source: Food ControlAuthor(s): Li-Zhen Deng, Zhongli Pan, A.S. Mujumdar, Jin-Hong Zhao, Zhi-An Zheng, Zhen-Jiang Gao, Hong-Wei XiaoAbstractEffects of high-humidity hot air impingement blanching (HHAIB) on peroxidase (POD) and polyphenol oxidase (PPO) activities, ultrastructure, water distribution, drying time, and key quality attributes of apricots were investigated under air temperature of 110 °C and relative humidity of 35%–40% for various exposure times ranging from 30 to 150 s. HHAIB inactivated POD and PPO fully within 120 s, induced alteration of cellular s...
Source: Food Control - September 14, 2018 Category: Food Science Source Type: research
Synthesis of highly-efficient functionalized biochars from fruit industry waste biomass for the removal of chromium and lead
Publication date: Available online 18 July 2018Source: Journal of Molecular LiquidsAuthor(s): Sabolc Pap, Veselin Bezanović, Jelena Radonic, Anica Babic, Sanja Saric, Dragan Adamovic, Maja Turk SekulicAbstractPlums and apricots are among the most popular fruits in Serbia and kernels of these are generally disposed of as waste. In common with other organic waste products there is potential to utilise these kernels in wastewater treatment. A new generation of highly-efficient biochars were therefore developed for low-cost wastewater treatment. The aim of this work was to prepare functionalized biochars from different fruit ...
Source: Journal of Molecular Liquids - July 19, 2018 Category: Molecular Biology Source Type: research
Impact of soybean protein isolate-chitosan edible coating on the softening of apricot fruit during storage
Publication date: October 2018Source: LWT, Volume 96Author(s): Lifen Zhang, Fusheng Chen, Shaojuan Lai, Hongjuan Wang, Hongshun YangAbstractA soybean protein isolate (SPI)-chitosan edible coating was used to prolong the shelf life of apricots stored at 2 °C. Apricots were coated with two different coating formulations (SPI and SPI combined with chitosan). The changes to several parameters including weight loss, firmness, titratable acidity, soluble solids content, pectin contents, and the nanostructural properties of pectin were investigated to evaluate the effectiveness of the coatings. The coatings, especially the SPI...
Source: LWT Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research
Viruses, Vol. 10, Pages 318: Small RNA NGS Revealed the Presence of Cherry Virus A and Little Cherry Virus 1 on Apricots in Hungary
a Várallyay
Fruit trees, such as apricot trees, are constantly exposed to the attack of viruses. As they are propagated in a vegetative way, this risk is present not only in the field, where they remain for decades, but also during their propagation. Metagenomic diagnostic methods, based on next generation sequencing (NGS), offer unique possibilities to reveal all the present pathogens in the investigated sample. Using NGS of small RNAs, a special field of these techniques, we tested leaf samples of different varieties of apricot originating from an isolator house or open field stock nursery. As a result, we identifie...
Source: Viruses - June 11, 2018 Category: Virology Authors: D ániel Baráth Nikoletta Jaksa-Czotter J ános Molnár T ünde Varga J úlia Balássy Luca Krisztina Szab ó Zolt án Kirilla G ábor E. Tusnády Éva Preininger Éva Várallyay Tags: Communication Source Type: research
Rapid, simultaneous and non-destructive assessment of the moisture, water activity, firmness and SO2 content of the intact sulphured-dried apricots using FT-NIRS and chemometrics.
Abstract
The potential of using FT-NIR spectroscopy for the rapid and non-destructive measurement of the moisture, water activity, firmness and SO2 content of the intact sulphured-dried apricots (SDA) was investigated for the first time in the literature. The partial least squares regression (PLS-R) models constructed using FT-NIR spectra were very successful in predicting the moisture content (R2p = 0.986, RMSEP = 1.22%, RPD = 9.15) and water activity (R2p = 0.987, RMSEP = 0.016, RPD = 9.37) of SDAs. Satisfactory results were also obtained for the models developed for the prediction of the firmness (R2p =...
Source: Talanta - May 24, 2018 Category: Chemistry Authors: Özdemir İS, Öztürk B, Çelik B, Sarıtepe Y, Aksoy H Tags: Talanta Source Type: research
Effect of Canning and Freezing on the Nutritional Content of Apricots
Journal of Food Science, EarlyView. (Source: Journal of Food Science)
Source: Journal of Food Science - May 22, 2018 Category: Food Science Authors: Erin ClaireAdkison
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William B.Biasi
,
VeroniqueBikoba
,
Dirk M.Holstege
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Elizabeth J.Mitcham Source Type: research
Oxygen and diverse nutrients influence the water kefir fermentation process.
Abstract
Eight water kefir fermentation series differing in the presence of oxygen, the nutrient concentration, and the nutrient source were studied during eight consecutive backslopping steps. The presence of oxygen allowed the proliferation of acetic acid bacteria, resulting in high concentrations of acetic acid, and decreased the relative abundance of Bifidobacterium aquikefiri. Low nutrient concentrations resulted in slow water kefir fermentation and high pH values, which allowed the growth of Comamonas testosteroni/thiooxydans. Further, low nutrient concentrations favored the growth of Lactobacillus h...
Source: Food Microbiology - March 13, 2018 Category: Food Science Authors: Laureys D, Aerts M, Vandamme P, De Vuyst L Tags: Food Microbiol Source Type: research
Apricots: biochemistry and functional properties
Publication date: Available online 23 December 2017 Source:Current Opinion in Food Science Author(s): Florinda Fratianni, Maria Neve Ombra, Antonio d’Acierno, Luigi Cipriano, Filomena Nazzaro Apricot is one of the most important fruit produced in the temperate countries. Consumed both as fresh and dried, it represents an important ingredient of diet. It contains polyphenols, carotenoids with well-known biological effects, including liver and hearth protective, anti-oxidant, and anti-inflammatory, and microelements, such as Zn, Ca, Cu, Fe, Mg, Na, Mn, P, and K. Apricot and its by-products could potentially be usefu...
Source: Current Opinion in Food Science - December 24, 2017 Category: Food Science Source Type: research
Effect of fruit canopy positions on the properties of apricot (Prunus armeniaca L.) varieties
Abstract
Effect of fruit position in the tree on properties of two commercially important apricot varieties (Hacıhaliloğlu and Kabaaşı) was investigated. Principal component analysis separated apricots based on their variety and canopy position. Hacıhaliloğlu variety was distinguished from Kabaaşı variety by its higher pH, weight, dry matter (DM), soluble solid, citric acid, and catechin content. Major features which contribute to variation of the canopy position were β‐carotene, malic acid, catechin, ascorbic acid, soluble solid content, DM, malic acid, and neochlorogenic acid. Fruits located on the top of the ...
Source: Journal of Food Biochemistry - October 1, 2017 Category: Food Science Authors: Ihsan Karabulut, Tugca Bilenler, Kubra Sislioglu, Incilay Gokbulut, Ferda Seyhan, Ibrahim Sani Ozdemir, Bulent Ozturk Tags: FULL ARTICLE Source Type: research
Gibberellin ‐regulated protein in Japanese apricot is an allergen cross‐reactive to Pru p 7
Conclusions and Clinical RelevanceThese results indicated that GRP might be a causative allergen of JA allergy, whose onset frequently requires a cofactor, such as exercise, and might be cross‐reactive between JAs and peaches.
We identified gibberellin‐regulated protein (GRP, also known as peamaclein) as the first allergen in Japanese apricot allergy, whose onset frequently requires a cofactor, such as exercise. In addition, ELISA inhibition assays indicated that GRP might be cross‐reactive between Japanese apricots and peaches. Cross‐reactivity between Japanese apricot GRP and peach GRP, Pru p 7, might be explain...
Source: Immunity, Inflammation and Disease - June 1, 2017 Category: Allergy & Immunology Authors: Naoko Inomata, Mami Miyakawa, Michiko Aihara Tags: Original Research Source Type: research
