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CHARACTERIZATION OF CLOUD COMPONENTS FROM SELECTED TROPICAL FRUITS

Identifieur interne : 002409 ( Main/Exploration ); précédent : 002408; suivant : 002410

CHARACTERIZATION OF CLOUD COMPONENTS FROM SELECTED TROPICAL FRUITS

Auteurs : Ernest Koffi [États-Unis] ; Robert Phillips [États-Unis] ; Louise Wicker [États-Unis]

Source :

RBID : ISTEX:3405EC18E550C98CF59D6DD0E8C05AF7BEECD47B

Abstract

The composition and characteristics of insoluble fruit matter (IFM) and alcohol insoluble solids (AIS) from banana, mango and orange were evaluated. The galacturonic acid content was significantly higher for mango and orange pectin (6.0%) compared to banana (5%). The degrees of esterification of pectin in AIS were 78 ± 5, 85 ± 6 and 85 ± 2 for mango, orange and banana, respectively. Proteins in the fruit pulps were of low molecular weight (<100,000 Da). The relative proportions of the amino acids in the AIS and IFM were similar, with predominant aspartic acid and low methionine and tyrosine contents. Phenolic compounds were highest in banana pulp (138 ± 2 mg gallic acid equivalent/L = mg GA/L) compared to 102 ± 8 mg GA/L for orange. Phenolic compounds were about 10‐fold less (15 ± 2 mg GA/L) in mango.

Url:
DOI: 10.1111/j.1745-4557.2007.00163.x


Affiliations:


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Le document en format XML

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