KaydedilenlerDerginizi ekleyin

Dergiler / Turkish Journal of Agricultural Engineering Research / 2023 / Volume: 4 Issue: 2

Evaluating the Effects of Drying Temperatures on the Nutritional and Bioactive Quality of Ackee Aril Apples

Oyebola Olabinjo(FEDERAL UNIVERSITY OF TECHNOLOGY, AKURE ONDO STATE, NIGERIA)0000-0001-8514-7367
Mercy Sama(FEDERAL UNIVERSITY OF TECHNOLOGY AKURE, ONDO STATE, NIGERIA.)0009-0006-9122-5847
Sayfa
—
Yayın Tarihi
2023-12-31
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

The results emphasize the importance of drying as a preservation technique for extending the shelf life of this highly perishable fruit.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:This study investigates the impact of different drying temperatures on the nutritional and bioactive properties of ackee aril apples (Blighia sapida), a tropical fruit with economic potential in Jamaica and a significant source of nutrition.
📊
Temel Bulgular & Veri:Fresh ackee aril apples were harvested, cleaned, and subjected to drying using both open-sun drying and an oven dryer at various temperatures (40°C, 50°C, 60°C, 65°C, and 70°C).
💡
Sonuç & Katkı:The results emphasize the importance of drying as a preservation technique for extending the shelf life of this highly perishable fruit.
🔬Tür:Research Article
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Ackee Aril Apples · Drying Temperature · Nutritional Quality

Abstract

This study investigates the impact of different drying temperatures on the nutritional and bioactive properties of ackee aril apples (Blighia sapida), a tropical fruit with economic potential in Jamaica and a significant source of nutrition. Fresh ackee aril apples were harvested, cleaned, and subjected to drying using both open-sun drying and an oven dryer at various temperatures (40°C, 50°C, 60°C, 65°C, and 70°C). Nutritional properties, including moisture content, fat, protein, ash, fiber, and carbohydrate content, were analyzed using standard methods. Bioactive quality parameters, such as total phenolic content, vitamin C, and flavonoid content, were also determined. Higher drying temperatures led to reduced moisture content and a more rapid decrease in moisture, with the lowest moisture content achieved at 70°C. The study revealed significant variations in nutritional components during drying, including a decrease in ash content, an increase in protein content, and a notable rise in crude fibre content. The carbohydrate content increased with drying temperature, and metabolic energy was calculated to assess the energy potential. Bioactive quality parameters, such as flavonoids, total phenolic content, and vitamin C, increased with drying temperature, suggesting the potential of dried ackee aril apples as a nutraceutical. This study demonstrates the impact of drying temperatures on the nutritional and bioactive properties of ackee aril apples, highlighting their potential as a valuable dietary component with economic and health benefits. The results emphasize the importance of drying as a preservation technique for extending the shelf life of this highly perishable fruit.

🔖

Bu Makaleye Atıf Yap

Olabinjo, O., Sama, M. (2023). Evaluating the Effects of Drying Temperatures on the Nutritional and Bioactive Quality of Ackee Aril Apples. Turkish Journal of Agricultural Engineering Research, Volume: 4 Issue: 2. https://doi.org/10.46592/turkager.1384004

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (29)

  1. Abe-Inge V, Agbenorhevi JK, Kpodo FM and Adzinyo OA (2018). Effect of Different Drying Techniques on Quality Characteristics of African Palmyra Palm (Borassus aethiopum) Fruit Flour. Food Research, 2(4): 331-339. doi:10.26656/FR.2017.2(4).050.
  2. Akalu ZK and Geleta SH (2019). Comparative Analysis on the Proximate Composition ofubers of Colocasia Esculenta, L. Schott and Dioscorea Alata Cultivated in Ethiopia. American Journal of Bioscience and Bioengineering, 7(9): 93-101. doi:10.11648/j.bio.20190706.13.
  3. Anupama R and Sunilkumar T (2019). Phytochemical Analysis and Nutraceutical Studies on Aril of Blighia sapida K.D Koenig. Journal of Pharmacognosy and Phytochemistry, 8(4): 34-40.
  4. AOAC (2005). Official Methods of Analysis of AOAC International. 18th Edn., AOAC International, Gaithersburg, MD., USA.
  5. AOAC (Association of Official Analytical Chemists) (2012). Official method of analysis (20th edn). Washington, DC, USA.
  6. Aubry P (2012). Poisoning by toxic plants in tropical and inter-tropical zones. Medicine tropical, 1-11.
  7. Batista ÂG, Ferrari AS, Da Cunha DC, Da Silva JK, Cazarin CB and Correa LC (2016). Polyphenols, antioxidants, and antimutagenic effects of Copaifera langsdorffii fruit. Food Chemistry, 197: 1153-1159.
  8. Dossou VM, Agbenorhevi JK, Alemawor F and Oduro I (2014a). Physicochemical and Functional Properties of Full Fat and Defatted Ackee (Blighia sapida) Aril Flours. American Journal of Food Science and Technology, 2(6): 187-191. doi:10.12691/ajfst-2-6-3
  9. Dossou VM, Agbenorhevi JK, Combey S and Afi-koryoe S (2014b). Ackee (Blighia sapida) Fruit Arils: Nutritional, Phytochemicals and Antioxidant Properties. International Journal of Nutrition and Food Science, 3(6): 534-537. doi:10.11648/j.ijnfs.20140306.17
  10. Emanuel MA and Benkeblia N (2011). Ackee Fruit (Blighia sapida Konig). In Postharvest Biology and Technology of Tropical and Subtropical Fruits (pp. 54-66). Woodhead Publishing Limited. Retrieved June 14, 2020.
  11. Goldson A, Bremmer D, Nelson K and Minott DA (2014). Fat profile of Jamaican ackees, oleic acid content and possible health implications. West Indian Medical Journal, 63: 9-12.
  12. Joshi AP, Rupasinghe HP and Khanizadeh S (2011). Impact of Drying Processes on Bioactive Phenolics, Vitamin C and Antioxidant Capacity of Red-Fleshed Apple Slices. Journal of Food Processing and Preservation, 1-5. doi:10.1111/j.1745-4549.2010.00487.x
  13. JIS (2018). Jamaican national symbols: Ackee. https://jis.gov.jm/information/symbols/ jamaican-national-fruit-ackee/
  14. Kakpo AK, Ahouassa J, Djohossou MC, Djossou S, Adjalla CA, Fagla CA, Elegbede AT and Gomina M (2020). Intoxication of the immature fruit of the ackee (Blighia sapida Koenig): Summary and development. GSC Biological and Pharmaceutical Sciences, 13(1): 67-77.
  15. Maxwell M (2018). Why Agriculture in Nigeria is Important. Retrieved October 15, 2020, from The Borgen Project: http://borgenproject.org/why-agriculture-in-nigeria-is-important/
  16. Mudoi T and Das PA (2019). Study on Phytochemicals and Mineral Content of Indigenous Red Rice of Assam, India. International Journal of Current Microbiology and Applied Sciences, 8(4): 1-12.
  17. Nguyen TV, Nguyen MD, Nguyen DC, Bach LG and Lam TD (2019). Model for thin layer drying of lemongrass (Cymbopogon citratus) by hot air. Processes, 7(1): 21. doi:10.3390/pr7010021
  18. Oguntola EA, Ologundudu F and Oladele IS (2019). Physiological Responses and Nutritional Composition of Two Tomato (Lycopersicum esculentum) Cultivars-Roma-VF and IFE-1. Journal of Biotechnology Research, 5(12): 145-153. doi:10.32861/jbr.512.145.153.
  19. Olabinjo OO and Adeniyan AT (2020). Modelling the Drying Kinetics of Monkey Cola (Cola Parchycarpa). Scientific Modelling and Research, 5(1): 1-13. doi:10.20448/808.5.1.1.13.
  20. Olagunju AI and Nwachukwu ID (2019). The Differential Effects of Cooking Methods on the Nutritional Properties and Quality Attributes of Meat from Various Animal Sources. Croatian Journal of Food Science and Technology, 12(1), 37-47. doi:10.17508/CJFST.2020.12.1.06.
  21. Olalekan-Adeniran MA and Ogunwolu SO (2018). Comparative Quality Evaluation of OvenRoasted and Honey-Coated Cashew (Anarcadium occidentale L.) Nut produced using Locally Fabricated Cashew Nut Processing Machine in Nigeria. International Journal of Environment, Agriculture and Biotechnology (IJEAB), 3(5): 1796- 1803. doi:10.22161/ijeab/3.5.31.
  22. Oparaku NF, Mgbenka BO and Eyo JE (2010). Proximate and Organoleptic Characteristics of Sun and Solar Dried Fish. Animal Research International, 7(2): 1169-1175. Retrieved November 9, 2020.
  23. Otaha IJ (2013). Food security in Nigeria: Way forward. An International Multidisciplinary Journal, Ethiopia, 7(4): 26-35. doi:10.4314/afrrev.7i4.2
  24. Ouattara H, Niamké B, Dally T and Kati-Coulibaly S (2010). Nutritional Composition Studies of Sun Dried Blighia sapida (K. Koenig) Aril from Côte d’Ivoire. Journal of Applied Biosciences, 32: 1989-1994.
  25. Oyeleke GO, Oyetade OA, Afolabi F and Adegoke BM (2013). Nutrients, Antinutrients and Physicochemical Compositions of Blighia Sapida Pulp and Pulp Oil (Ackee Apple). IOSR Journal of Applied Chemistry, 4(1): 5-8. Retrieved June 14, 2020.
  26. Sanford AA, Isenberg SL, Carter MD, Mojica MA, Mathews TP, Laughlin S, Thomas JD, Pirkle JL and Johnson RC (2018). Quantification of hypoglycin A and methylenecyclopropylglycine in human plasma by HPLC-MS/MS. Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, 1095: 112-118.
  27. Sawicka B (2019). Post-harvest losses of agricultural produce. Sustainable Development, 1(1):1-16. doi:10.1007/978-3-319-69626-3_40-1.
  28. Wang TY, Li Q and Bi KS (2018). Bioactive Flavonoids in Medicinal Plants: Structure, Activity and Biological Fate. Asian Journal of Pharmaceutical Sciences, 13: 12-23. doi:10.1016/j.ajps.2017.08.004
  29. Wray D, Goldson-Barnaby A and Bailey D (2020). Ackee (Blighia Sapida KD Koenig) - A review of its economic importance, bioactive components, associated health benefits and commercial applications, International Journal of Fruit Science, 20 (S2): 1-15.