Enrique Sauri-Duch

Antioxidant compounds, antioxidant activity and phenolic content in peel from three tropical fruits from Yucatan, Mexico.

The aim of this study was to determine the antioxidant compounds, antioxidant activity and content of individual phenolic compounds of freeze-dried peel from three tropical fruits grown in Yucatan, México: purple star apple (Chrysophyllum cainito L.), yellow cashew and red cashew (Anacardium occidentale). The freeze-dried peels were good source of antioxidant compounds. ABTS and DPPH values in the peel from each fruit were 3050.95-3322.31 μM Trolox/100g dry weight (DW) or 890.19-970.01 mg of vitamin C/100 g DW, and 1579.04-1680.90 μM Trolox/100 g DW or 340.18-362.18 mg of vitamin C/100 g DW, respectively. Six phenolic compounds were identified in the peel from the tropical fruits studied: ferulic, caffeic, sinapic, gallic, ellagic and myricetin. This study demonstrated that freeze-dried peels from purple star apple, yellow cashew and red cashew, could serve as potential sources of antioxidants for use in food and pharmaceutical industries.

Determination of some physicochemical characteristics, bioactive compounds and antioxidant activity of tropical fruits from Yucatan, Mexico.

The aim to the study was to determine the physicochemical composition, bioactive compounds and antioxidant activity of fruits from Yucatan, Mexico such as star apple, cashew, mombin, mamey sapote, white sapote, sugar apple, sapodilla, dragon fruit, nance, ilama, custard apple, mamoncillo and black sapote. The physicochemical characteristics were different between fruits and were good sources of bioactive compounds. The edible part with the highest values of antioxidant activity were mamoncillo, star apple, mombin, cashew, white sapote, ilama, custard apple, sugar apple, and nance. Total soluble phenols content showed a correlation with antioxidant activity by ABTS (R=0.52, P⩽0.05) and DPPH (R=0.43, P⩽0.05). A high correlation was obtained between the two assays (ABTS and DPPH) used to measure antioxidant activity in the tropical fruit species under study (R=0.82, P⩽0.05). The results show promising perspectives for the exploitation and use of tropical fruits studied with significant levels of nutrients and antioxidant activity.

Antibacterial properties of honey produced by Melipona beecheii and Apis mellifera against foodborn microorganisms

The aim of this study was to determine the antibacterial activity in vitro of Melipona and Apis honey against various foodborne microorganisms. The results of qualitative test showed that Melipona honey inhibited both Staphylococcus aureus ATCC25923 and H08M06 strains and both Escherichia coli ATCC35922 and H12K06 strains. Apis honey inhibited both E. coli ATCC35922 and H12K06 strains and S. aureus ATCC25923 strain. Minimum inhibitory concentrations of Melipona honey (5–16%, w/v) were lower than those of Apis honey (15–31%, w/v). This study demonstrated that the antibacterial potency of Melipona honey could be a new alternative for controlling foodborne illness.

Effects of polyphenol removal methods on the in vitro exsheathment inhibitory activity of Lysiloma latisiliquum extracts against Haemonchus contortus larvae

Abstract It has been suggested that the anthelmintic (AH) activity of tannin-rich forages is related to their tannin content. However, reports on tropical fodders such as Lysiloma latisiliquum describe the same AH activity after the addition of tannin-blocking agents, suggesting that the activity either depends on the method of tannin blocking/removal or is due to other type of secondary metabolites. This study compared both the effect of the drying process of the plant material and the effect of different polyphenol removal methods on the AH activity of L. latisiliquum acetone-water extracts when tested against Haemonchus contortus. The results showed that the extraction of oven-dried (OD) leaves of L. latisiliquum yielded a CT-free extract with high AH activity. However, polyphenol-free fractions showed similar or lower AH activity levels as of those original OD extract. HPLC analysis confirmed that common polyphenolic metabolites are not responsible for the AH activity of L. latisiliquum.

Nitrate Promotes Capsaicin Accumulation in Capsicum chinense Immobilized Placentas

In chili peppers pods, placental tissue is responsible for the synthesis of capsaicinoids (CAPs), the compounds behind their typical hot flavor or pungency, which are synthesized from phenylalanine and branched amino acids. Placental tissue sections from Habanero peppers (Capsicum chinense Jacq.) were immobilized in a calcium alginate matrix and cultured in vitro, either continuously for 28 days or during two 14-day subculture periods. Immobilized placental tissue remained viable and metabolically active for up to 21 days, indicating its ability to interact with media components. CAPs contents abruptly decreased during the first 7 days in culture, probably due to structural damage to the placenta as revealed by scanning electron microcopy. CAPs levels remained low throughout the entire culture period, even though a slight recovery was noted in subcultured placentas. However, doubling the mediums nitrate content (from 40 to 80 mM) resulted in an important increment, reaching values similar to those of intact pods placentas. These data suggest that isolated pepper placentas cultured in vitro remain metabolically active and are capable of metabolizing inorganic nitrogen sources, first into amino acids and, then, channeling them to CAP synthesis.

Optimization of the Spray-Drying Process for Developing Stingless Bee Honey Powder

Abstract Response surface methodology was used to optimize the spray-drying process for the development of stingless bee honey powder. The independent variables were: inlet air temperature (110–150 oC) and maltodextrin 10DE content (50–70 % wb). The responses were powder yield, moisture, volatiles retention, solubility time, hygroscopicity, bulk loose, and hydroxymethylfurfural content. Powder moisture content, solubility time, hygroscopicity and loose bulk density were negatively affected by inlet air temperature, while powder yield, volatiles retention and hydroxymethylfurfural content were directly related. Powder yield, volatiles retention and solubility time increased with the rise in maltodextrin content, while moisture content, hygroscopicity, loose bulk density and hydroxymethylfurfural content were negatively affected by maltodextrin content. Multiple response optimization indicated that an inlet air temperature of 150 oC and maltodextrin content of 61 % wb were predicted to provide 40 % powder yield, 4.9 % wb moisture content, 71 % volatiles retention, 242 s solubility time and 232 mg/kg hydroxymethylfurfural content.

Volatile Constituents of Peel and Leaf Oils from Calamondin

Abstract The chemical composition of the volatile compounds of peel and leaf oils from Calamondin (xCitrofortunella microcarpa (Bunge) Wijnands) was studied by GC and GC-MS. Fifty-nine and seventy-two compounds were identified, which represented nearly 100 % of the total composition of the peel oil and leaf oil. The chemical components of these oils showed marked differences in quantity as well as quality. The most prominent compounds in the peel oil was limonene (77.0 %), while in the leaf oil the major components were elemol (15.4 %) and α-eudesmol (11.1 %).

Characterization of aroma-active compounds in choch (Lucuma hypoglauca Standley) fruit

ABSTRACT Lucuma hypoglauca Standley, locally named choch, is apparently native from Southern Mexico, but is also cultivated in Central and South America. The fruit is consumed fresh and it is widely accepted in diverse regional markets. Owing to the great potential of commercialization as an exotic fruit, it is important to analyze the aroma of this fruit. The objective of this present study was to analyze the volatile compounds causing the aroma of choch fruit. The volatile compounds of choch fruit were isolated by simultaneous distillation-solvent extraction (SDE) and analyzed by gas chromatography-flame ionization detector and gas chromatography-mass spectrometry. A total of 30 volatile constituents were detected, which represented 2.31 mg kg−1 of the fruit. The composition of the volatile constituents of the fruit included 12 ketones (27.5% of the total volatile composition), seven terpenes (64.8%), four esters (4.1%), four alcohols (2.2%), two aldehydes (1.1%), and a sulfur compound (0.4%). The major compounds were (E)-β-caryophyllene (56.3% of the total volatile composition), with lesser amounts of 3-hydroxy-2-butanone (6.1%), 2-pentanone (5.6%), and (E)-3-penten-2-one (5.6%). By application of odor activity values (OAVs), six constituents were considered as aroma-active volatiles, of which the most important were (E)-3-penten-2-one, (E)-β-caryophyllene, methional, 3-methylbutanal, 3-heptanone, butanal, and 3-hexanone.

Evaluation of Physico-chemical Characteristics, Antioxidant Compounds and Antioxidant Capacity in Creole Tomatoes (Solanum lycopersicum L. and S. pimpinellifolium L.) in an Aquaponic System or Organic Soil

ABSTRACT Tomatoes (Solanum spp.), could be produced in an aquaponic system with fertilizer supplementation to optimize tomato production, since the small amount of fine soil and nutrients from Yucatan soils limits tomato cultivation. It is necessary to investigate that farming system allows the production of tomatoes without affecting their composition and content of biologically active compounds. The work was undertaken to evaluate physico-chemical characteristics, content of antioxidant compounds and antioxidant capacity of genotypes of creole tomatoes cv. Costoluto Genovese (CG) (S. lycopersicum L.) and wild (S. pimpinellifolium L.) grown in an aquaponic system (inorganically fertilized) and in soil (organically fertilized). Physiologically ripe tomatoes were harvested, cleaned, washed, dried, and homogenized (skin, pulp, and seed). The chemical composition, hue angle, chromaticity, pH, acidity, total soluble solids (TSS) were determined as were total phenols (TP), flavonoids (TF), and carotenoids (TC). Antioxidant activity was assessed with 2,2ʹ-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. There were no differences in TP (from 2756.06 ± 694.07 to 3369.06 ± 1267.85 mg GAE/100 g dm) and TF (from 551.30 ± 184.68 mg QE/100 g dm to 596.56 ± 121.75 mg QE/100 g dm) content between tomatoes harvested from aquaponic and soil systems. Acidity ranged from 0.27 to 0.29%. The TSS, TC, and antioxidant capacity properties were higher in aquaponic tomatoes (7.28 ± 0.74°Brix, 45.81 ± 9.13 mg β-carotene/100 g dm). No differences were due to cropping system and genotype for antioxidant capacity (DPPH = 4096.93 ± 519.65 μM TEAC/100 g dm). The aquaponic system could be an alternative to production of creole tomatoes since it does not affect their physico-chemical characteristics, antioxidant compounds and antioxidant capacity.

Characterization of odor-active compounds in three varieties of ciruela (Spondias purpurea L.) fruit

ABSTRACT The aroma-active compounds present in tree ripened fruits of ciruela (Spondias purpurea L.) cultivars Chi abal, Campech abal, and Ek abal were isolated by means of simultaneous distillation solvent extraction and solid-phase microextraction and analyzed by gas chromatography-mass spectrometry. Application of odor activity values (OAV) afforded 22 compounds in higher amounts than their threshold concentrations (OAVs >1). Results of the identification experiments in combination with the OAVs suggested that methyl 3-methylbutanoate, ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl hexanoate, hexyl acetate, with fruity odor notes; (E)-2-hexenal, (Z)-3-hexen-1-ol, (E)-2-hexen-1-ol, 1-hexanol, and (Z)-3-hexenyl acetate, with grassy odor notes, and limonene (citrus-like) were the potentially important common odorants in all ciruela cultivars. Clear differences in the OAVs of some odorants between each of the cultivars suggested that they contributed to the unique sensory profiles of the individual cultivars.