Cargando…

Volatile Components and Preliminary Antibacterial Activity of Tamarillo (Solanum betaceum Cav.)

Tamarillo is a nutrient-dense fruit with a unique aroma from its volatile compounds (VCs). In this study, we aimed to compare the volatile profiles: (i) of fresh and freeze-dried tamarillo; (ii) detected using Thermal Desorption–Gas Chromatography–Mass Spectrometry (TD–GC–MS) and Solid-Phase MicroEx...

Descripción completa

Detalles Bibliográficos
Autores principales: Diep, Tung Thanh, Yoo, Michelle Ji Yeon, Pook, Chris, Sadooghy-Saraby, Saeedeh, Gite, Abhishek, Rush, Elaine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8470738/
https://www.ncbi.nlm.nih.gov/pubmed/34574322
http://dx.doi.org/10.3390/foods10092212
_version_ 1784574276998791168
author Diep, Tung Thanh
Yoo, Michelle Ji Yeon
Pook, Chris
Sadooghy-Saraby, Saeedeh
Gite, Abhishek
Rush, Elaine
author_facet Diep, Tung Thanh
Yoo, Michelle Ji Yeon
Pook, Chris
Sadooghy-Saraby, Saeedeh
Gite, Abhishek
Rush, Elaine
author_sort Diep, Tung Thanh
collection PubMed
description Tamarillo is a nutrient-dense fruit with a unique aroma from its volatile compounds (VCs). In this study, we aimed to compare the volatile profiles: (i) of fresh and freeze-dried tamarillo; (ii) detected using Thermal Desorption–Gas Chromatography–Mass Spectrometry (TD–GC–MS) and Solid-Phase MicroExtraction–Gas Chromatography-Mass Spectrometry (SPME–GC–MS); (iii) of freeze-dried pulp and peel of New Zealand grown tamarillo. The possible antibacterial activity of freeze-dried tamarillo extracts was also investigated. We show that freeze-drying maintained most of the VCs, with some being more concentrated with the loss of water. The most abundant VC in both fresh and freeze-dried tamarillo was hexanoic acid methyl ester for pulp (30% and 37%, respectively), and (E)-3-Hexen-1-ol for peel (36% and 29%, respectively). With the use of TD–GC–MS, 82 VCs were detected for the first time, when compared to SPME–GC–MS. Methional was the main contributor to the overall aroma in both peel (15.4 ± 4.2 μg/g DW) and pulp (118 ± 8.1 μg/g DW). Compared to water as the control, tamarillo extracts prepared by water and methanol extraction showed significant antibacterial activity against E. coli, P. aeruginosa, and S. aureus with zone of inhibition of at least 13.5 mm. These results suggest that freeze-dried tamarillo has a potential for use as a natural preservative to enhance aroma and shelf life of food products.
format Online
Article
Text
id pubmed-8470738
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-84707382021-09-27 Volatile Components and Preliminary Antibacterial Activity of Tamarillo (Solanum betaceum Cav.) Diep, Tung Thanh Yoo, Michelle Ji Yeon Pook, Chris Sadooghy-Saraby, Saeedeh Gite, Abhishek Rush, Elaine Foods Article Tamarillo is a nutrient-dense fruit with a unique aroma from its volatile compounds (VCs). In this study, we aimed to compare the volatile profiles: (i) of fresh and freeze-dried tamarillo; (ii) detected using Thermal Desorption–Gas Chromatography–Mass Spectrometry (TD–GC–MS) and Solid-Phase MicroExtraction–Gas Chromatography-Mass Spectrometry (SPME–GC–MS); (iii) of freeze-dried pulp and peel of New Zealand grown tamarillo. The possible antibacterial activity of freeze-dried tamarillo extracts was also investigated. We show that freeze-drying maintained most of the VCs, with some being more concentrated with the loss of water. The most abundant VC in both fresh and freeze-dried tamarillo was hexanoic acid methyl ester for pulp (30% and 37%, respectively), and (E)-3-Hexen-1-ol for peel (36% and 29%, respectively). With the use of TD–GC–MS, 82 VCs were detected for the first time, when compared to SPME–GC–MS. Methional was the main contributor to the overall aroma in both peel (15.4 ± 4.2 μg/g DW) and pulp (118 ± 8.1 μg/g DW). Compared to water as the control, tamarillo extracts prepared by water and methanol extraction showed significant antibacterial activity against E. coli, P. aeruginosa, and S. aureus with zone of inhibition of at least 13.5 mm. These results suggest that freeze-dried tamarillo has a potential for use as a natural preservative to enhance aroma and shelf life of food products. MDPI 2021-09-17 /pmc/articles/PMC8470738/ /pubmed/34574322 http://dx.doi.org/10.3390/foods10092212 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Diep, Tung Thanh
Yoo, Michelle Ji Yeon
Pook, Chris
Sadooghy-Saraby, Saeedeh
Gite, Abhishek
Rush, Elaine
Volatile Components and Preliminary Antibacterial Activity of Tamarillo (Solanum betaceum Cav.)
title Volatile Components and Preliminary Antibacterial Activity of Tamarillo (Solanum betaceum Cav.)
title_full Volatile Components and Preliminary Antibacterial Activity of Tamarillo (Solanum betaceum Cav.)
title_fullStr Volatile Components and Preliminary Antibacterial Activity of Tamarillo (Solanum betaceum Cav.)
title_full_unstemmed Volatile Components and Preliminary Antibacterial Activity of Tamarillo (Solanum betaceum Cav.)
title_short Volatile Components and Preliminary Antibacterial Activity of Tamarillo (Solanum betaceum Cav.)
title_sort volatile components and preliminary antibacterial activity of tamarillo (solanum betaceum cav.)
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8470738/
https://www.ncbi.nlm.nih.gov/pubmed/34574322
http://dx.doi.org/10.3390/foods10092212
work_keys_str_mv AT dieptungthanh volatilecomponentsandpreliminaryantibacterialactivityoftamarillosolanumbetaceumcav
AT yoomichellejiyeon volatilecomponentsandpreliminaryantibacterialactivityoftamarillosolanumbetaceumcav
AT pookchris volatilecomponentsandpreliminaryantibacterialactivityoftamarillosolanumbetaceumcav
AT sadooghysarabysaeedeh volatilecomponentsandpreliminaryantibacterialactivityoftamarillosolanumbetaceumcav
AT giteabhishek volatilecomponentsandpreliminaryantibacterialactivityoftamarillosolanumbetaceumcav
AT rushelaine volatilecomponentsandpreliminaryantibacterialactivityoftamarillosolanumbetaceumcav