Background and Aims: The Clusiaceae family is known for its bioactive compounds with beneficial antioxidant anti-inflammatory properties. objectives of this study were to 1) identify quantify the individual polyphenol in methanolic extract from peel, pulp aril fruit Clusia quadrangula by UPLC-MSMS, evaluate their properties, 2) analyze fatty acid profile, minerals composition 3) determine antib...

Enzymatic browning, which accompanies food preservation processes based on drying, is a common obstacle to obtaining marketable and consumer-appealing products. In this paper, we investigate the application of one of the methods commonly used in order to counter the browning process, namely dipping. Dipping involves a soaking of the foods in liquids or solutions in order to suppress the activit...

The browning on the cut surface is a big problem reducing quality of fresh-cut taro (FCT), which causes severe postharvest losses and may raise environmental impacts. Citronellal (CA) natural compound in several aromatic plants. This study investigated effects CA treatments different concentrations (0.2, 0.5, 1 mL/L) FCT under cold storage at 5°C. results indicated that low-dose (0.2 treatment ...

Abstract – Introduction. Pithecellobium dulce is a legume native to tropical America that produces edible arils which can be white or red. The plant is also grown in Asia and, to date, predominantly fruits produced in Asia have been the subject of scientific studies. We studied white and red arils produced in America. Materials and methods. White aril and red aril fruits were evaluated in an ar...