Majeed Al-Ani

Antioxidant contents of pre-packed fresh-cut versus whole fruit and vegetables.

Purpose – The purpose of this paper is to evaluate the difference in antioxidant contents of pre‐packed fresh‐cut and whole fruit and vegetables as sold in the market.Design/methodology/approach – Samples of pre‐packed fresh‐cut fruit and vegetables as well as whole produce were collected from the market in Muscat and Oman, and analyzed for vitamin C, lycopene and total carotenoids. Analysis of variance was carried out to determine the level of statistical differences between fresh‐cut and whole fruit and vegetables.Findings – In both fruit and vegetables, vitamin C contents are higher in whole than fresh‐cut produce, with greater reductions in vitamin C contents of fresh‐cut vegetables than fruit. In both fresh‐cut and whole fruit, lycopene content is 30‐36 times higher in watermelon than the contents of other fruit genotypes studied. Similarly, total carotenoids content of watermelon is six to 21 times higher than other types of fruit studied. Both lycopene and total carotenoids content are higher in wh...

Effect of Fruit Ripening Stage on Physico-Chemical Properties, Nutritional Composition and Antioxidant Components of Tomato (Lycopersicum esculentum) Cultivars

In this study, we investigated the effects of fruit ripening stage on the physico-chemical properties and nutritional contents of three greenhouse grown tomato cultivars (‘Monika’, ‘Isabella’ and ‘Cherry’). Significant changes (p ≤ 0.05) occurred in fruit colour, total soluble solids, protein, fibre, ascorbic acid (vitamin C) and lycopene content at different stages of ripening. ‘Cherry’ tomato contained significantly (p ≤ 0.05) higher total soluble sugar and several nutrients including fibre. However, the plum-type tomato cultivars (‘Monika’ and ‘Isabella’) contained higher vitamin C and lycopene than ‘Cherry’ tomato. In all tomato cultivars, it was found that up to 50% of final lycopene content occurred during the final phase (from red to deep red colour) of fruit ripening.

Effects of cooking methods on carotenoids content of Omani kingfish (Scomeberomorus commerson L.)

Purpose – Fish is subjected to different methods of preparation and a major challenge facing consumers is maintaining and preserving the nutritional quality of cooked fish. This paper aims to examine the effects of different cooking methods (baking, boiling, deep‐frying, pan‐frying, microwaving and grilling) on total carotenoids and lycopene content in muscle and skin fractions of Omani kingfish.Design/methodology/approach – Fresh, commercially harvested kingfish samples were purchased from a supermarket and prepared using six commonly used cooking methods. Raw fish samples were used as control. Muscle and skin fish portions for each cooking method and raw samples were analyzed for total carotenoids and lycopene contents.Findings – The paper finds that cooking methods affected kingfish skin and muscle differently. The positive effects of cooking methods on kingfish muscle scored from high to low are as follows for total carotenoids content: grilling, microwaving, pan‐frying, boiling, deep‐frying and bakin...

Proximate, amino acid, fatty acid and mineral composition of raw and cooked camel (Camelus dromedarius) meat

Purpose – The purpose of the paper is to study the effects of cooking on proximate composition, amino acids, fatty acids, minerals and total, heme and non‐heme iron content of camel meat.Design/methodology/approach – A total of ten longissimus thoracis muscles (500 grams) were collected between the tenth and twelfth ribs of the left side. Samples were randomly collected from two to three year old camel carcasses chilled (1‐3°C) for 48 hours then stored at −20°C. The first portion was kept fresh while the second one was placed in plastic bags and cooked by immersion in a water bath at 70°C for 90 minutes. Both samples were freeze‐dried, and then ground to a homogeneous mass to be used for chemical analyses.Findings – Cooked samples had significantly (p<0.05) higher dry matter by 27.7 per cent, protein by 31.1 per cent and fat by 22.2 per cent, but lower ash content by 8.3 per cent than the raw ones. Cooking had no significant effect on amino acid and fatty acid composition of the meat. The components of ca...

Postharvest Responses of 'Malindi' Cavendish Banana to Various Storage Conditions

‘Malindi’ banana (Musa,‘Dwarf Cavendish’) was stored at three storage conditions (11–12°C and 95.5% RH; 20–22°C and 82–85% RH; and cyclic cooling and warming to simulate day/night conditions during the banana harvest season: 28°C and 50% RH/18°C and 70% RH). Fruit storage life was 21, 10, and 8 days in the refrigerated storage, normal room storage, and storage under cyclic day/night conditions, respectively. Fruit ripening, respiration, and ethyelene production were significantly higher at high temperature storage and cyclic day/night conditions leading to faster fruit deterioration. Under these storage conditions, the rate of fruit weight loss, firmness, vitamin C loss, and chlorophyll degradation was also higher compared to refrigeration.