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Edible Portion (edible + portion)
Selected AbstractsPhysicochemical, Nutritional, and Functional Characterization of Fruits Xoconostle (Opuntia matudae) Pears from Central-México RegionJOURNAL OF FOOD SCIENCE, Issue 6 2010Salvador H. Guzmán-Maldonado Abstract:, Xoconostle cv. Cuaresmeño (Opuntia matudae) has attracted domestic and international industry attention; however, variations of composition from xoconostle structures have not been evaluated. Industries discard the pulp (endocarp) and peel (pericarp) as wastes and utilize the skin (mesocarp), which is the edible portion. The physicochemical, nutritional, and functional characterization of structures from xoconostle pear from 3 major sites of production in Mexico were assessed. Skin yield ranged from 58% to 64% and was higher to that of peel (22% to 24%) and pulp (12% to 18%) yields. pH, °Brix, and acidity were similar among xoconostle structures. Total fiber showed by peel (18.23% to 20.37%) was 2-fold higher than that of skin. Protein and ether extract were higher in xoconostle pulp compared to that showed by peel and skin. Iron content of xoconostle peel (6 to 9.6 mg/100 g, DWB) was higher to that of skin and pulp and prickly pear pulp. Soluble phenols of peel (840 to 863 mg GAE/100 g, DWB) were almost similar to that of skin (919 to 986 mg GAE/100 g, dry weigh basis); meanwhile, ascorbic acid concentration of skin was 2-fold higher compared to that of peel. The phenolic fraction of xoconostle structures consisted of gallic, vanillic, and 4-hydroxybenzoic acids; catechin, epicatechin, and vanillin were also identified by high-performance liquid chromatography,didoe array detection (HPLC-DAD). Xoconostle peel showed higher antioxidant activity (TEAC) compared to that of skin (2-fold) and pulp (6-fold) of commonly consumed fruits and vegetables. The potential of xoconostle peel and pulp for the production of feed or food is promissory. Practical Application:, Outstanding nutritional and functional properties of xoconostle cv. Cuaresmeño fruits are demonstrated. Increased consumption could contribute positively to improve the diet of rural and urban consumers. The high fiber, mineral, and antioxidant components of xoconostle peel and pulp suggest that these fruit structures, which are currently discarded as waste, have promissory use as feed or food by industry. [source] Pesticide residues in food,acute dietary exposure,PEST MANAGEMENT SCIENCE (FORMERLY: PESTICIDE SCIENCE), Issue 4 2004Denis Hamilton Abstract Consumer risk assessment is a crucial step in the regulatory approval of pesticide use on food crops. Recently, an additional hurdle has been added to the formal consumer risk assessment process with the introduction of short-term intake or exposure assessment and a comparable short-term toxicity reference, the acute reference dose. Exposure to residues during one meal or over one day is important for short-term or acute intake. Exposure in the short term can be substantially higher than average because the consumption of a food on a single occasion can be very large compared with typical long-term or mean consumption and the food may have a much larger residue than average. Furthermore, the residue level in a single unit of a fruit or vegetable may be higher by a factor (defined as the variability factor, which we have shown to be typically ×3 for the 97.5th percentile unit) than the average residue in the lot. Available marketplace data and supervised residue trial data are examined in an investigation of the variability of residues in units of fruit and vegetables. A method is described for estimating the 97.5th percentile value from sets of unit residue data. Variability appears to be generally independent of the pesticide, the crop, crop unit size and the residue level. The deposition of pesticide on the individual unit during application is probably the most significant factor. The diets used in the calculations ideally come from individual and household surveys with enough consumers of each specific food to determine large portion sizes. The diets should distinguish the different forms of a food consumed, eg canned, frozen or fresh, because the residue levels associated with the different forms may be quite different. Dietary intakes may be calculated by a deterministic method or a probabilistic method. In the deterministic method the intake is estimated with the assumptions of large portion consumption of a ,high residue' food (high residue in the sense that the pesticide was used at the highest recommended label rate, the crop was harvested at the smallest interval after treatment and the residue in the edible portion was the highest found in any of the supervised trials in line with these use conditions). The deterministic calculation also includes a variability factor for those foods consumed as units (eg apples, carrots) to allow for the elevated residue in some single units which may not be seen in composited samples. In the probabilistic method the distribution of dietary consumption and the distribution of possible residues are combined in repeated probabilistic calculations to yield a distribution of possible residue intakes. Additional information such as percentage commodity treated and combination of residues from multiple commodities may be incorporated into probabilistic calculations. The IUPAC Advisory Committee on Crop Protection Chemistry has made 11 recommendations relating to acute dietary exposure. Copyright © 2004 Society of Chemical Industry [source] Glutamine Nitrogen and Ammonium Nitrogen Supplied as a Nitrogen Source Is Not Converted into Nitrate Nitrogen of Plant Tissues of Hydroponically Grown Pak-Choi (Brassica chinensis L.)JOURNAL OF FOOD SCIENCE, Issue 2 2009H.-J. Wang ABSTRACT:, Many vegetables, especially leafy vegetables, accumulate NO,3 -N in their edible portions. High nitrate levels in vegetables constitute a health hazard, such as cancers and blue baby syndrome. The aim of this study was to determine if (1) ammonium nitrogen (NH+4 -N) and glutamine-nitrogen (Gln-N) absorbed by plant roots is converted into nitrate-nitrogen of pak-choi (Brassica chinensis L.) tissues, and (2) if nitrate-nitrogen (NO,3 -N) accumulation and concentration of pak-choi tissues linearly increase with increasing NO,3 -N supply when grown in nutrient solution. In experiment 1, 4 different nitrogen treatments (no nitrogen, NH+4 -N, Gln-N, and NO,3 -N) with equal total N concentrations in treatments with added N were applied under sterile nutrient medium culture conditions. In experiment 2, 5 concentrations of N (from 0 to 48 mM), supplied as NO,3 -N in the nutrient solution, were tested. The results showed that Gln-N and NH+4 -N added to the nutrient media were not converted into nitrate-nitrogen of plant tissues. Also, NO,3 -N accumulation in the pak-choi tissues was the highest when plants were supplied 24 mM NO,3 -N in the media. The NO,3 -N concentration in plant tissues was quadratically correlated to the NO,3 -N concentration supplied in the nutrient solution. [source] Carotenoids in pungent and non-pungent peppers at various developmental stages grown in the field and glasshouse,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 6 2002M Russo Abstract Carotenoids in edible portions of plants can provide health benefits to humans. How growing conditions affect levels of carotenoids in pepper fruits as they mature is not well known. Five cvs of bell pepper (Bell Captain, Melody, North Star, Ranger, Red Beauty) and five cvs of pungent-type peppers (Anaheim, Ancho, Cayenne, Pimento, Red Cherry) were grown in a glasshouse and in the field. Fruits were harvested at the green, turning (50% green) and mature red stages and analysed for levels of the carotenoids ,-cryptoxanthin, ,-carotene, ,-carotene, capsanthin, lutein and zeaxanthin and totals of these carotenoids. Levels of provitamin A: retinol equivalents (RE) were derived from levels of ,-cryptoxanthin, ,-carotene and ,-carotene. Levels of most carotenoids and RE were significantly higher in glasshouse-grown plants, and most were higher in fruits at the red stage. Fruits of Ancho type had the most ,-cryptoxanthin, ,-carotene, ,-carotene, total carotenoids and RE, while fruits of Red Cherry type had the most capsanthin and zeaxanthin, and fruits of Bell Captain had the most lutein. Interactions of the main effects variables, ie location of production (field vs glasshouse), stage of development and cultivar, indicated differences in patterns of carotenoid levels and RE. The data indicated that growing conditions influenced carotenoid levels. The more consistent and protected conditions in the glasshouse may have caused carotenoid levels to be increased, especially at the red stage. Published in 2002 for SCI by John Wiley & Sons, Ltd [source] | ||||||||||