Changes in Sugars, Acids and Fatty Acids in Naturally Parthenocarpic Date Plum Persimmon (Diosphyros Lotus L.) Fruit During Maturation and Ripening

Details

• Personal Author:
  Ayaz FA ; Chuang LT ; Glew RH ; Golding JB ; Huang HS ; Millson M ; Sanz C
• Description:
  The date plum persimmon fruit (Diospyros lotus L., fam: Ebenaceae) is cultivated throughout northern of Turkey for its edible fruits. Sugars and organic acids were measured during fruit maturation and ripening using HPLC. The analyses showed that fructose and glucose were the main sugars accumulated in the fruit pulp. Fructose and glucose increased up to 43,552.8 mg.100 g-1 fw and 35,450.8 mg.100 g-1 fw respectively during fruit ripening. Sucrose content remained relatively low and decreased during ripening. The major organic acids found in date plum fruit were citric and malic acids, which increased through the immature and midripe maturity, and then the levels decreased in the overripe fruit. Palmitic acid (16:0), palmitoleic acid (16:1), stearic acid (18:0), oleic acid (18:1) and linolenic acid (18:3) were among the major fatty acids determined by GC throughout the maturation and ripening of the fruits. The levels of these fatty acids were found to be significantly different (P=0.05) between the three maturity stages. The fruits displayed the level of linoleic acid (0.7%) in low and -linolenic acid (17.8%) in higher quantities, and the combined levels of linoleic and -linolenic acid comprised approximately 19% (120.1 g.g-1 dw) of the total fatty acid content in the over ripened fruit. These results show that naturally parthenocarpic date plum fruits have high levels of sugars and organic acids and moderate levels of fatty acids that significantly changed during maturation and ripening. This information can be used by nutritionalists and food technologists to improve the nutrition of local people and develop food products that would be beneficial to human health. [Description provided by NIOSH]
• Subjects:
  Acids Occupational Health Safety
• Keywords:
  Fatty-acids Food Nutrition Organic-acids Sugars
• ISSN:
  1438-2377
• Document Type:
  Text
• Genre:
  Journal Article
• Place as Subject:
  New Mexico ; Ohio ; OSHA Region 5 ; OSHA Region 6
• CIO:
  National Institute for Occupational Safety and Health (NIOSH)
• Division:
  DART - Division of Applied Research and Technology
• Topic:
  Workplace Safety & Health
• Location:
  North America
• Pages in Document:
  113-118
• Volume:
  221
• Issue:
  1
• NIOSHTIC Number:
  nn:20027822
• Citation:
  Eur Food Res Technol 2005 Jul; 221(1-2):113-118
• Email:
  faa@ktu.edu.tr
• Federal Fiscal Year:
  2005
• Peer Reviewed:
  True
• Source Full Name:
  European Food Research and Technology
• Collection(s):
  National Institute for Occupational Safety and Health
• Main Document Checksum:
  urn:sha-512:b429110bf8abc66508cb691cc2f1cd42b8fba837948436ecbe7487d6b39fc033df8f1602f640780f47e063b4941af9564b8f2d0eac1c6cdfe5261caf4eb515f5
• Download URL:
  https://stacks.cdc.gov/view/cdc/197674/cdc_197674_DS1.pdf
• File Type:
  [PDF - 184.83 KB ]