Optimal Preparation Conditions for Mendim me zon, a Traditional Fruit-based Tea of Solanum aethiopicum Shum | Chapter 4 | Solanum aethiopicum Shum, an Example of the Richness of the Food and Therapeutic Heritage of a Continent in a Country, Cameroon, Africa in Miniature, Edition 1

The fruits of Solanum aethiopicum Shum are widely eaten raw or cooked under decoction in most parts of central Africa, particularly in Cameroon by the Bulu, for their medicinal value. Previous studies on these fruits have focused on physicochemical characterization, toxicology, and pharmacology. However, there is no data on the preparation of tea using the berries of this plant. To promote the consumption of these fruits, this study was carried out to optimize the preparation of traditional fruit-based tea from Solanum aethiopicum Shum. The fruit powder of Solanum aethiopicum Shum was obtained by electric grinding of the dried fruit at a particle size of 1 mm. A two-factor central composite design (time and ratio) was used for the extraction by infusion and decoction. The obtained extracts served as samples for the determination of the bioactive compounds mentioned. The results of these assays showed an influence of the parameters on the saponins content of the infused and decocted samples of 2.57 mg and 3.28 mg respectively, a significant variation (p ˂ 0.01) of the total polyphenols content of the infused and decocted samples 0.33 mg EAG/100g and 0.11 mg EAG/100g respectively, a significant variation (p ˂ 0.01) in the vitamin C content of infused and decocted samples 0.53 mg and 0.25 mg respectively, and a significant (p˂0.01) difference in the total antioxidant capacity of infused and decocted samples 0.34 mg EAA / 100g and 0.33 mg EAEA/100g. The drink obtained by infusing the fruit powder of Solanum aethiopicum Shum had a pleasant bitter taste, scent, aroma, and green colour. It is accepted globally by consumers.

 

Author (s) Details

 

Valentin Desire Guiama
Laboratory of Food Biochemistry and Technology, University of Ngaoundere, Cameroon and Laboratory of Motricity and Health, University of Ngaoundere, Cameroon.

 

Juliette Koube
Laboratory of Pharmaceutical Technology, University of Douala, Cameroon.

 

Rolande Mbainaissem
Laboratory of Food Biochemistry and Technology, University of Ngaoundere, Cameroon.

 

Esther Ngah
Laboratory of Food Biochemistry and Technology, University of Ngaoundere, Cameroon and Department of Food Sciences and Nutrition, National Advanced School of Agro-Industrial Sciences, University of Ngaoundere, P.O. Box 454, Ngaoundere, Cameroon.

 

Please see the book here:- https://doi.org/10.9734/bpi/mono/978-93-48859-15-0/CH4

Pomegranate Production in India | Chapter 6 | Research Advances and Challenges in Agricultural Sciences Vol. 4

This study presents the status of the area and production of fruits and pomegranate and the share of pomegranate production in total fruit production of India. Fruit crops play an important role in the agriculture economy which gives better living standards to fruit growers. Pomegranate has always been demand in the market because it has proven health benefit. Pomegranate has medicinal value for better health and is in demand globally. It holds good quantities of vitamins, potassium and antioxidants. This study exposed the share of the pomegranate production among total fruit production in India increased every year. This study also revealed that share pomegranate production in different states in India. There is found total change in export increases in last ten years.

Author(s) Details:

P. S. Gaikar,
College of Agricultural Biotechnology, Loni, India.

Please see the link here: https://stm.bookpi.org/RACAS-V4/article/view/13322

Analytical Techniques for Determining Chloropyrifos in Fruits and Vegetables | Chapter 7 | Recent Trends in Chemical and Material Sciences Vol. 1

For the detection of chloropyrifos, highly sensitive spectrophotometric and gas chromatographic methods were established. The base was chloropyrifos alkaline hydrolysis to 1,2,4-trichloropyridine, followed by coupling with congored in the presence of nitric acid. At 605nm, the absorption maxima of blue colour formed at 800-900C. In the range of 0.5-5.7 ppm, Beer's law was followed. 0.005 was found to be the standard deviation. Other pesticides did not interact with the procedure. The procedure was tested on a variety of fruits and vegetables obtained from diverse agricultural fields in the Sabbavaram area of Visakhapatnam, India, and found to be effective. Given the widespread use of pesticides on fruits and vegetables, which has harmed the natural equilibrium. Pesticide residue determination in Cauliflower, potato, spinach, and fruits such as pinkapple, grapes, and others were gathered and analysed using gas chromatography with an electron capture detector (GC-ECD). GC-ECD offers a lot of potential for detecting low-level organochlorine pesticides in food extracts. Hexane, dichloromethane, and ethyl acetate (1:1 percent V/V) were used to remove residues. A solid phase extraction column was used to carry out the cleaning procedure. Chloropyrifos pesticide recoveries in selected fruits and vegetables ranged from 80 to 98 percent enriched at 0.5 mg/kg. Some grape samples were found to be above the quantitative limit.

Author (s) Details

N. V. S. Venugopal
Department of Chemistry, G.I.T, Gitam University, Rushikonda, Visakhapatnam - 530 045, India.

B. Sumalatha
Department of Chemistry, G.I.T, Gitam University, Rushikonda, Visakhapatnam - 530 045, India.

Srinivasa Rao Bonthula
Department of Chemistry, G.I.T, Gitam University, Rushikonda, Visakhapatnam - 530 045, India.

View Book :- https://stm.bookpi.org/RTCAMS-V1/article/view/2184

Determination of Post-Harvest Microbial Deterioration of Tomato (Lycopersiconesculentum) Fruits| Chapter 5| Recent Progress in Plant and Soil Research Vol. 2

 This study looked into the microbiological, chemical, and environmental factors that contribute to the rotting of this vital vegetable. From rotting tomato fruits, a total of eight microorganisms (fungi and bacteria) were recovered. These isolates were utilised to conduct pathogenicity tests on healthy fruits, both wounded and unwounded, and it was discovered that fungi cause more degradation than bacteria. Temperature and milton were tested to see how they affected the rotting of the meat.fruits. The rate of deterioration appears to grow as the temperature rises. The use of milton was found to be useful in reducing rotting. The amount of ascorbic acid in fresh and decaying fruits was also tested. Ascorbic acid levels decreased as degradation progressed, according to the findings.

Author (s) Details

Matthew, Titus
Department of Biology, College of Education, Minna, Niger State, Nigeria.

View Book :-https://stm.bookpi.org/RPPSR-V2/article/view/2666