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Article
Publication date: 19 October 2012

Olaniyi Amos Fawole and Umezuruike Linus Opara

Pomegranate (Punica granatum L.) fruit is highly valued for its delicious edible arils and health benefits. In this study, a comparative study on elemental composition of seven…

794

Abstract

Purpose

Pomegranate (Punica granatum L.) fruit is highly valued for its delicious edible arils and health benefits. In this study, a comparative study on elemental composition of seven pomegranate cultivars was determined in the fruit rind, mesocarp and arils.

Design/methodology/approach

The concentrations of major elements (N, P, K, Ca, Mg, S, Cl and Na) and trace elements (Mn, Fe, Cu, Zn, B, Ni, Co, Cr, Pb, Cd, Se, Al, As, Li, Sr, Ti and V) were determined using an inductively coupled plasma optical emission spectrometry (ICP‐OES) calibrated with different concentrations of standard solutions of the minerals.

Findings

The highest amounts of N, P, S and Cl were found in Bhagwa cultivar, while Arakta, Ruby and Wonderful had the highest amount of Mg, Ca, and Na, respectively. P, Fe, Zn, Ti, V were more in quantity in the edible portion, while the other mineral elements were in larger proportions or in some cases were only found (Co, Al, As) in the non‐edible fractions of fruit. Among the major mineral elements investigated, P had the highest covering of the RDA, ranging from 6.78 to 8.53 per cent contribution to the RDA, followed by K (4.530‐4.95 per cent RDA), S (1.25‐1.54 per cent RDA), Ca (1.04‐1.54 per cent RDA), Mg (4.33‐5.26 per cent RDA), and Na (0.15‐0.17 per cent RDA).

Practical implications

Knowledge of the relative contributions of mineral elements in the edible fruit part (arils) to RDA will assist in nutrition planning against mineral deficiency.

Originality/value

Pomegranate fruit contains edible and non‐edible portions, and this study provided the first detailed report on the distribution of a wide range of trace and major mineral elements in the three parts of the fruit. This study also showed that the edible portion (arils) of pomegranate fruit is a good dietary source of essential nutrients such as K, Ca, Mg, and Se, while the non‐edible parts may provide valuable sources of minerals for other food and bioprocess industries.

Details

British Food Journal, vol. 114 no. 11
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 25 February 2014

Olaniyi Amos Fawole and Umezuruike Linus Opara

The purpose of this study was to characterize fruit properties of pomegranate cultivars grown in South Africa in order to provide information to assist in selecting cultivars for…

594

Abstract

Purpose

The purpose of this study was to characterize fruit properties of pomegranate cultivars grown in South Africa in order to provide information to assist in selecting cultivars for food and industrial purposes, as well as to optimize postharvest handling and processing.

Design/methodology/approach

The physical, textural and chemical properties as well as volatile profile and free radical scavenging capacity of eight cultivars (cvs “Acco”, “Arakta”, “Bhagwa”, “Ganesh”, “Herskawitz,” “Molla de Elche”, “Ruby”, and “Wonderful”) were quantified to demonstrate the diversity among the characters of the commercially grown cultivars.

Findings

Statistically significant differences were found between cultivars for most of the evaluated characters, primarily highlighting the genetic diversity among the cultivars. The classification of fruit cultivars based on quality traits (such as size, texture, colour, soluble solids, acidity, juiciness and phenolics) showed the great potential of the cultivars for processing and fresh market. The relationship among these quality traits was analysed by principal component analysis (PCA) resulting in the separation of the investigated cultivars into two groups (cluster 1=Ruby, Arakta and Ganesh; Class 2=Bhagwa, Acco and Herskawitz) and two ungrouped cultivars (Molla de Elche and Wonderful). Specific understanding about quality traits of each cultivar was established using the correlation coefficients obtained.

Originality/value

This study provides valuable fundamental information that can be useful for commercial and industrial purposes, as well as the development of optimal postharvest handling and processing parameters for the investigated South African grown pomegranate cultivars.

Details

British Food Journal, vol. 116 no. 3
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 10 August 2010

Umezuruike Linus Opara and Majeed R. Al‐Ani

Fish is subjected to different methods of preparation and a major challenge facing consumers is maintaining and preserving the nutritional quality of cooked fish. This paper aims…

605

Abstract

Purpose

Fish is subjected to different methods of preparation and a major challenge facing consumers is maintaining and preserving the nutritional quality of cooked fish. This paper aims to examine the effects of different cooking methods (baking, boiling, deep‐frying, pan‐frying, microwaving and grilling) on total carotenoids and lycopene content in muscle and skin fractions of Omani kingfish.

Design/methodology/approach

Fresh, commercially harvested kingfish samples were purchased from a supermarket and prepared using six commonly used cooking methods. Raw fish samples were used as control. Muscle and skin fish portions for each cooking method and raw samples were analyzed for total carotenoids and lycopene contents.

Findings

The paper finds that cooking methods affected kingfish skin and muscle differently. The positive effects of cooking methods on kingfish muscle scored from high to low are as follows for total carotenoids content: grilling, microwaving, pan‐frying, boiling, deep‐frying and baking; and grilling, microwaving, boiling, deep‐frying, baking and pan‐frying for lycopene content. Baking resulted in the highest increase in both total carotenoids and lycopene contents in the skin, followed by grilling and pan‐frying for total carotenoids. In conclusion, grilling, followed by microwaving, is finds to be the best cooking method for high‐carotenoids content and healthy eating of kingfish.

Originality/value

This is the first paper to be reported on the effects of different cooking methods on total carotenoids content (including lycopene) in skin and muscle of kingfish caught in the warm waters of the Gulf of Oman.

Details

British Food Journal, vol. 112 no. 8
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 10 August 2010

Umezuruike Linus Opara and Majeed R. Al‐Ani

The purpose of this paper is to evaluate the difference in antioxidant contents of pre‐packed fresh‐cut and whole fruit and vegetables as sold in the market.

1306

Abstract

Purpose

The purpose of this paper is to evaluate the difference in antioxidant contents of pre‐packed fresh‐cut and whole fruit and vegetables as sold in the market.

Design/methodology/approach

Samples of pre‐packed fresh‐cut fruit and vegetables as well as whole produce were collected from the market in Muscat and Oman, and analyzed for vitamin C, lycopene and total carotenoids. Analysis of variance was carried out to determine the level of statistical differences between fresh‐cut and whole fruit and vegetables.

Findings

In both fruit and vegetables, vitamin C contents are higher in whole than fresh‐cut produce, with greater reductions in vitamin C contents of fresh‐cut vegetables than fruit. In both fresh‐cut and whole fruit, lycopene content is 30‐36 times higher in watermelon than the contents of other fruit genotypes studied. Similarly, total carotenoids content of watermelon is six to 21 times higher than other types of fruit studied. Both lycopene and total carotenoids content are higher in whole than fresh‐cut fruit, except in pineapple fruit. In both fresh‐cut and whole vegetables, lycopene content of carrot is three to four times higher than cucumber, and four to six times higher than celery. Implications of these results on public health policy are discussed.

Originality/value

Previous studies on quality of fresh‐cut produce are based on controlled experimental studies using samples of produce from the same batch to compare fresh‐cut versus whole produce. However, consumers in retails stores often have to make a choice between pre‐packed fresh‐cut or whole (un‐cut) produce, which are not usually from the same source or batch. It is therefore essential to understand the differences in nutritional value of whole and pre‐packed fresh‐cuts sold in the market.

Details

British Food Journal, vol. 112 no. 8
Type: Research Article
ISSN: 0007-070X

Keywords

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Article
Publication date: 1 February 2016

Karen Munhuweyi, Umezuruike Linus Opara and Gunnar Sigge

– The purpose of this paper is to quantify the incidence of postharvest losses of cabbage at retail purchase and during consumer simulated storage.

973

Abstract

Purpose

The purpose of this paper is to quantify the incidence of postharvest losses of cabbage at retail purchase and during consumer simulated storage.

Design/methodology/approach

Physical losses, changes in quality and nutritional value were determined using produce from three different retail outlets in South Africa. Economic losses and the environment impact associated with postharvest losses of cabbage were estimated.

Findings

After seven days in storage, high incidence of postharvest losses occurred, ranging from 12 per cent under cold storage to 46 per cent under ambient conditions. These losses were equivalent to over R10 million (∼US$1 million) per annum, while the equivalent wasted fresh water was estimated to be sufficient to meet the needs of over 217,000 per annum.

Research limitations/implications

Study was only conducted in one town and to get the real impact of the losses the research should cover a wider coverage area.

Originality/value

Cabbage is one of the most widely consumed vegetables globally and this is the first research effort to quantify the magnitude of postharvest losses. A multi-parameter approach was applied to estimate the socio-economic and environmental impacts of losses.

Details

British Food Journal, vol. 118 no. 2
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 22 December 2023

Huifeng Xi, Xiangbo Shu, Manjie Chen, Huanliang Zhang, Shi-qing Huang and Heng Xiao

The primary objective of this study is characterizing the anisotropic mechanical properties of corrugated cardboard and simultaneously simulating its drop cushioning dynamic…

167

Abstract

Purpose

The primary objective of this study is characterizing the anisotropic mechanical properties of corrugated cardboard and simultaneously simulating its drop cushioning dynamic effects under various drop conditions.

Design/methodology/approach

Static and dynamic tests were conducted on corrugated cardboard to obtain adequate experimental data in different directions. An effective anisotropic constitutive model is introduced by developing the honeycomb materials model in ANSYS LS-Dyna, and an effective approach is established toward effectively determining the material parameters from the test data obtained. The model is validated by comparing simulation results with experimental data from five drop conditions, including bottom drop, front drop, side drop, 30° side drop and edge drop. Additionally, simulations are conducted to study the cushioning performance of the packaging by dropping the corrugated cardboard at different heights.

Findings

The study establishes a fast and effective approach to simulating the drop cushioning performance of corrugated cardboard under various drop conditions, which demonstrates good agreement with experimental data.

Originality/value

This approach is of value for packaging protection and provides guidance for stacking of packaging during transportation.

Details

Multidiscipline Modeling in Materials and Structures, vol. 20 no. 1
Type: Research Article
ISSN: 1573-6105

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