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dc.contributor.authorPande, Garima
dc.date.accessioned2014-03-04T18:16:35Z
dc.date.available2014-03-04T18:16:35Z
dc.date.issued2009-05
dc.identifier.otherpande_garima_200905_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/pande_garima_200905_ms
dc.identifier.urihttp://hdl.handle.net/10724/25601
dc.description.abstractIt is well known that certain bioactive compounds are involved in reducing the risk of diseases associated with oxidative stress. Five underutilized fruit crops of Georgia were investigated namely loquat (Eriobotrya japonica), mayhaw Crataegus sp.), fig (Ficus carica), pawpaw (Asimina triloba), and pomegranate (Punica granatum). Both hydrophilic and lipophilic antioxidant capacity were determined by FRAP and TEAC assays. Different fractions like seed, pulp, peel, whole fruit, and leaves were analyzed for phenolic compounds and organic acids. Lipid profile of seeds and fruits were also determined in terms of fatty acids, tocopherols, phytosterols, and phospholipids. The predominant organic acid in loquat, mayhaw, pawpaw, and fig was malic acid whereas in pomegranate it was citric acid. Among all the fruits investigated pomegranate had the highest content of phenolic compounds and antioxidant capacity. Leaves had the highest antioxidant capacity followed by peel in pomegranate and by seeds in other four fruits. The highest lipid content was found in pawpaw seed (21.5%). Pomegranate seed oil had high α and γ-tocopherols (167.3 and 84.6 mg/100 g, respectively) contents.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectantioxidant capacity
dc.subjectAsimina triloba
dc.subjectCrataegus sp.
dc.subjectEriobotrya japonica
dc.subjectfatty acids
dc.subjectFicus carica
dc.subjectorganic acids
dc.subjectphospholipids
dc.subjectphytosterols
dc.subjectpolyphenols
dc.subjectPunica granatum
dc.subjecttocopherols
dc.subjectunderutilized fruits
dc.titleAntioxidant capacity and lipid characterization of Georgia-grown underutilized fruit crops
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorCasimir C. Akoh
dc.description.committeeCasimir C. Akoh
dc.description.committeeRobert L. Shewfelt
dc.description.committeeRonald R. Eitenmiller


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