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03 30472Rsj081016 16 Researcher 2016;8(10) http://www.sciencepub.net/researcher Physicochemical properties of fresh and dried of feijoa fruit (Acca sellowiana) Sahar Kabiri1, Farzad Gheybi2, Maryam Jokar1, Shadi Basiri2 1-Department of Food science and technology, Islamic Azad University, Damghan, Iran 2- Assistant Professor, Food Science and Technology, Khorasan-e-Razavi Agricultural and Natural Resources Research and Education Center, Mashad - Iran [email protected] Abstract: The present investigation was carried out to analyze different physicochemical characteristics of fresh and dried feijoa fruit. The study reveals that the physical characteristics of fruit, that is, color, texture and density were significantly affected by hot air drying. The chemical parameters of fruit determined, total soluble solid (TSS), acidity, pH, moisture, ash content, carbohydrate, protein, fat, ascorbic acid, total phenol, flavonoids and iodine content also evaluated as chemical characteristics. The results showed that the chemical and physicochemical characteristics are little affected by drying so with the various nutritional benefits, the fresh and dried fruits could be recommended for commercial exploitation and preparation of different value added products. [Sahar Kabiri, Farzad Gheybi, Maryam Jokar, Shadi Basiri. Physicochemical properties of fresh and dried of feijoa fruit (Acca sellowiana). Researcher 2016;8(10):16-22]. ISSN 1553-9865 (print); ISSN 2163-8950 (online). http://www.sciencepub.net/researcher. 3. doi:10.7537/marsrsj081016.03. Keywords: feijoa; drying; composition; physical properties; chemical properties 1. Introduction Waterhouse et al. 2013; Taylor et al. 2007; Weston The feijoa (Acca sellowiana) also known as the 2010) Moreover, an antioxidant activity of feijoa plant Pineapple Guava and Guavasteen is an evergreen bush has been described (Vuotto et al., 2000) (Basile et al. or small tree that originates from the highlands 2010; Bontempo et al. 2007; Monforte et al. 2014; regions of South America but nowadays is widely Skinner and Hunter 2013; Varga and Molnar 2000). distributed and cultivated in many countries. The fruit There has also been a major effort to commercialize of feijoa has a smooth and soft green skin, the flesh is the feijoa. Both domestic and imported fruit can often juicy and is divided into a clear, gelatinous seed pulp be found in the markets, but the demand does not and a firmer, slightly granular, opaque flesh nearer the seem to be great due to of lack of clear information skin. Additionally, approximately thirty edible seeds regarding nutritional and other characteristic of feijoa are present within the flesh. Feijoa fruit usually picked fruit. The review of literature showed that very limited fully mature, but not fully ripe and before falling to studies have been conducted using this fruit in terms the ground, in order to assure good appearance and of physical and chemical characteristics (Al-Harthy flavour. The optimum storage temperature and 2010; Basile et al. 2010; Beyhan et al. 2010; relative humidity for feijoa is 5 ± 1°C (41 ± 2°F), RH Bontempo et al. 2007; Canhoto and Cruz 1996; Hardy 90% to 95% and the fruit has the potential to be stored and Michael 1970a; Vuotto et al. 2000; Weston 2010). for four to five weeks depending on the cultivar and In view of this, comparison of physicochemical ripeness stage (Al-Harthy 2010). The flesh is white methods of fresh, died and infusion of this fruit is and sweet and has a sweet, aromatic flavor. Many carried out in this work. volatile compounds, including terpenes, tannins, quinones, steroidal saponins, flavonoids and both 2. Materials and methods methyl and ethyl benzoate, which account for 2-1-Materials approximately 90% of the volatile fraction, are Feijoa fruits were collected from botanical responsible for the strong feijoa-like character of the gardens of experimental institute in Ramsar, fruit (Bose and Mitra 1990; Canhoto and Cruz 1996; Mazandaran province, Iran. All the chemicals and Schotsmans et al. 2011; Hardy and Michael 1970b). solvents used in this study were supplied by Sigma, The fruits are rich in vitamin C, polyphenols, Merck and Aplichem. terpenes, tannins, steroidal, saponins, flavonoids 2-2-Sample preparation hydrocarbons, minerals, iodine and both methyl and Fresh fruit peels were coarsely grounded before ethyl benzoate (Hardy and Michael 1970b; extraction. A known amount of each part was Pasquariello et al. 2015b). Feijoa has shown potent extracted at room temperature, using the by antimicrobial and antifungal activities and anti-cancer percolation method, with methanol and water; activities so used for medical and pharmaceutical methanol/ water (80:20, 400 mL × 3 times) as the purposes (Clerici and Carvalho-Silva 2011; Sun- extraction solvent. The resulting extract was 16 Researcher 2016;8(10) http://www.sciencepub.net/researcher concentrated in a rotary vacuum, until a crude solid as mg as milligrams of ascorbic acid (AA) per 100 g extract was obtained. The extract was freeze-dried for of fresh weight (FW). complete solvent removal. Air dried feijoa was 2-4-2-Determination of iodine conducted in an oven (DK63, Yamato, Japan) at 80 C Iodine was determined by the method of (Moxon for 2 h and then shifted to 60 C for 6 h. the products and Dixon 1980). The principle involves alkaline were then ground to powder and extraction process incineration of the sample at 600 C to remove all was done as above. organic material, followed by determination of iodine Drying of fruits was done by hot air dryer by measuring the rate of catalytic destruction of iron (Armfield tray dryer, Germany). The dryer was thiocyanate by nitrite in the presence of iodine. operated at an air velocity of 2 m/s, parallel to the 2-4-3- Total phenol content drying surface of the sample, 60°C dry bulb and 27°C Determination of total phenolic content in was wet bulb temperatures. The samples were dried until carried out using a Folin-Ciocalteau colorimetric equilibrium state and the dried fruits were stored method, calibrating against gallic acid as the reference vacuum-sealed in low-density-polyethylene bags, standard and expressing the results as gallic acid protected from sunlight, until further analysis. equivalents (GAE) using the following linear equation The samples of were extracted according to based on the calibration curve: (Di Majo et al. 2008). method described by (Rodríguez et al. 2014). A = 0.023 C+ 0:109, R2= 0.99 [1] Extractions were performed in triplicate, and extracts Where A is absorbance at 760 nm and C is were kept for further analysis. concentrations of gallic acid equivalents (μg/ml). 2-3-Physical characteristics of fresh feijoa fruits 2-4-4- Determination of total flavonoid The fruit was randomly selected for physical The total flavonoid content (TFC) of the feijoa measurement which includes the fruit weight, with an fruit flesh was determined by the aluminium chloride electronic balance with 0.01 g sensitivity; the fruit colorimetric method (Zhishen et al. 1999) and was length and diameter, using a digital caliber with 0.1- expressed as milligrams of catechin equivalent (CE) mm sensitivity; the fruit transverse and longitudinal per 100 g of fresh weight (FW), using a catechin shape; skin and flesh color using a Minolta calibration curve. colorimeter (CR5, Minolta Camera Co., Japan) 2-5-Statistical Analysis determining the chromaticity values L* (Lightness), All data are reported as mean±standard deviation a* (green to red) and b* (blue to yellow); total soluble of three replicates. One-way analysis of variance solids content (TSS, ◦Brix) by digital refractometer (ANOVA) was used to compare the means of all (Sinergica Soluzioni, DBR35, Pescara, Italy); percent evaluated parameters. Differences were considered edible portion; percent waste; percent of juice, significant at P<0.05. Calculations were done by SAS Texture profile analysis (TPA) was performed using a 9.1.3 Portable software. Texture Analyzer (model TA.XT. Plus). The texture profile analysis was carried out by two compression 3. Results and discussion cycles between parallel plates performed on 3-1- Physical characteristics of feijoa fruit cylindrical samples (diameter 10 mm, height 3 mm) Physical characteristics of fresh feijoa which using a flat 75 mm diameter plunger, with a 5 s of include weight, diameter, shape and length are shown time between cycles. The parameters that have been in Table 1. Fresh feijoa fruit is oval in shape. It used were the following: 5 kg force load cell and 0.5 measures about 4.63 in length, 4.83 inches in mm s−1 test speed. All the measurements were done diameter, and weigh about 20 g. Although its skin is in triplicate and the average of the reading was edible as in guava, it generally discarded and edible reported. index was 76.36% (figure 1 and 2). Several studies, on 2-4-Chemical characteristics fresh, dried and different fruit species, demonstrated that variations in infusion of feijoa the fruit weight were mainly influenced by the Analysis of the moisture, pH, ash, titratable genotype but also by the soil, the climatic conditions .protein, total fat, crude fiber and carbohydrate and by the fruit maturity stage (Pasquariello et al وacidity contents were carried out according to the Association 2015a; Sestras et al. 2006). of Official Analytical Chemist (AOAC) (2003). The influence of drying on physical 2-4-1-Determination of ascorbic acid characteristics of feijoa was shown in table 2. Fresh The ascorbic acid (vitamin C) content of the fruit feijoa with higher moisture contents tend to have a was determined following the method of Malik and higher bulking weight, because of the presence of Singh (2005) with some modifications (Malik and water, which is considerably denser than the dry solid Singh 2005; Pasquariello et al. 2015a). The ascorbic so, density was affected by the drying process. The acid concentration was calculated against a 100% bulk density of hot air dried samples increased as (w/v) ascorbic acid standard curve and was expressed 17 Researcher 2016;8(10) http://www.sciencepub.net/researcher drying proceeded while it decreased with reduction in the moisture content.
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