Italo Chiffelle

Determination of Antioxidant Capacity, Total Phenolic Content and Mineral Composition of Different Fruit Tissue of Five Apple Cultivars Grown in Chile

Apples (Malus domestica Borkh.) have been identified as one of the main dietary sources of antioxidants, mainly phenolic compounds. These compounds vary in their composition and concentration, among cultivars and fruit tissues. In this research, the total phenolic content (Folin-Ciocalteau assay), antioxidant capacity (Ferric Reducing Antioxidant Power, FRAP assay) and mineral composition in three fruit tissues (peel, pulp and whole fruit), of apple cultivars commonly used for dried apple production in Chile, were studied. In addition, the physical-chemical characteristics (dry weight, pH, titratable acidity, soluble solids content and color) were also evaluated. The results indicated that the total phenolic content, the antioxidant capacity, and the mineral composition, of peel were substantially higher than those of whole fruit, and pulp for all the cultivars studied. Among cultivars, �Red Delicious� apple peels have a significantly much higher content of total phenolic (11.6 mg gallic acid equivalents [GAE] g-1 FW) and a higher FRAP (209.9 µmol Fe+2 g-1 FW). Additionally, a high correlation between total phenolic content and antioxidant capacity was found in all the cultivars and fruit tissues analyzed, except in the apple pulp. On the other hand, the physical and chemical composition differed among cultivars and fruit tissues. In conclusion, our results demonstrated that the total phenolic content, antioxidant capacity, mineral composition, and physical and chemical characteristics vary considerably depending on the apple cultivars and fruit tissues analyzed.

Development of an ingredient containing apple peel, as a source of polyphenols and dietary fiber.

Apple peel is a waste product from dried apple manufacture. The content of phenolic compounds, dietary fiber, and mineral are higher in apple peel, compared to other edible parts of this fruits. The objective of this study was to develop an ingredient from Granny Smith apple peel, using a pilot scale double drum-dryer, as drying technology. The control of all steps to maximize the retention of phenolic compounds and dietary fiber was considered. Operational conditions, such as drying temperature and time were determined, as well as important preprocessing steps like grinding and PPO inhibition. In addition, the physical-chemical characteristics, mineral and sugar content, and technological functional properties such as water retention capacity, solubility index, and dispersability among others, were analyzed. A simple, economical, and suitable pilot scale process, to produce a powder ingredient from apple peel by-product, was obtained. The drying process includes the application of ascorbic acid at 0.5% in the fresh apple peel slurry, drum-dryer operational conditions were 110 degrees C, 0.15 rpm and 0.2 mm drum clearance. The ingredient developed could be considered as a source of phenolic compounds (38.6 mg gallic acid equivalent/g dry base) and dietary fiber (39.7% dry base) in the formulation of foods. Practical Application: A method to develop an ingredient from Granny Smith apple peel using a pilot scale double drum-dryer as drying technology was developed. The method is simple, economical, feasible, and suitable and maximizes the retention of phenolic compounds and dietary fiber present in the raw matter. The ingredient could be used in the formulation of foods.

Cactus pear cladodes powders as a source of dietary fibre: purification and properties

Cactus pear cladodes of 2–3 years were used to obtain a natural purified dietary fibre and their physical, chemical and technological properties were determined. The effect of particle size and washing temperature on the technological properties was studied. Purification produces a decrease in green colour (a*) and an increase in total dietary fibre but reduces the total phenolic compounds, mainly when cladodes are washed at higher temperatures. Technological properties did not present changes in the water retention capacity (WRC), water adsorption capacity and cationic exchange capacity, but it did in swelling capacity (SC), oil absorption capacity, apparent density and setting density, which were influenced by the particle size of the cactus powders. The purified fibre shows a high WRC between 5.20 and 5.86 g g− 1 and a high SC (7.02–8.27 mL g− 1). Purified fibre with a particle size between 600 and 1200 μm, independent of the washing temperature had better insoluble to soluble dietary fibre ratio, total phenolic content and technological properties.

Evaluation of pathogenesis-related protein content and protein instability of seven white grape (Vitis vinifera L.) clones from Casablanca Valley, Chile

Thaumatin-like proteins and chitinases are the main pathogenesis-related (PR) proteins found in grapes, grape juice and wine and are responsible for protein haze formation in bottled white wine during storage and transport. We have studied the effect of the content of both thaumatin-like proteins and chitinases on protein instability of Sauvignon blanc (clones 1, 107 and 242) and Chardonnay (clones 4, 5, 75 and Mendoza) grape juices from both a warm and a cold production zone in the Casablanca Valley, Chile. The PR proteins were identified and quantified by reversed-phase liquid chromatography (RP-HPLC). Protein instability was determined using a heat test and was expressed in nephelometric turbidity units (NTUs). Thaumatin-like (TL) proteins were identified as the major PR proteins present in all grape juices studied. Three TL proteins were identified and named Vitis vinifera thaumatin-like proteins 1, 2 and 3 (VVTL1, VVTL2 and VVTL3). Chitinase A (ChitA) was identified in the Sauvignon blanc and Chardonnay grape juices, and chitinase B (ChitB) was found only in Chardonnay grape juices. Significant differences in the protein content and in the type of protein were observed between grapes from different production zones and between grapes of different varieties, respectively.

Antifeeding and Insecticide Properties of Aqueous and Ethanolic Fruit Extracts from Melia azedarach L.on the Elm Leaf Beetle Xanthogaleruca luteola Müller

Xanthogaleruca luteola Muller (Coleoptera: Chrysomelidae), un defoliador de especies de Ulmus presente en varias regiones de Chile central, causa dano severo en arboles principalmente en areas de parques, arboles de calles, y jardines. Se determino el efecto antialimentario e insecticida de extractos de frutos inmaduros de Melia azedarach L. (Meliaceae) sobre adultos de X. luteola en bioensayos de laboratorio. Se usaron varias concentraciones con agua y etanol de los extractos y se determino su efectividad y su CL50. La accion antialimentaria de los extractos de agua causo un 100% de deterrencia sobre concentraciones de 3,6% p/v. Ambos extractos fueron efectivos como insecticidas contra los adultos, causando un 86% de mortalidad (2,4% p/v), con un mejor comportamiento de los extractos con etanol con una CL50 de 0,9% p/v al tercer dia despues de la exposicion, y 6,6% p/v al quinto dia con los extractos acuosos.

Protein profiles of Gonipterus scutellatus (Coleoptera: Curculionidae) larvae fed on leaves from three Eucalyptus species

Abstract Gonipterus scutellatus (Coleoptera: Curculionidae) is a pest of eucalyptus in Chile. Susceptibility of Eucalyptus camaldulensis, E. globulus ssp. globulus, and E. robusta to larval feeding were studied by determining foliar area loss. The effect of feeding on larval protein profiles was analysed by electrophoresis. E. camaldulensis was more susceptible (11.21% foliar area consumed) than E. globulus (6.47%) and E. robusta (3.62%). Nineteen proteins were common in larvae fed the three kinds of food, whereas 11 exhibited variations (marker proteins). As all larvae came from E. globulus providing the same nutrition, relatively few (20) proteins were detected in them. More proteins (30) were found in larvae feeding on E. robusta. The greatest number of marker proteins occurred in E. robusta (11), followed by E. camaldulensis (9), and E. globulus (1). Thus, larvae fed on three eucalyptus species had three different protein profiles.