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

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aut.relation.endpage2212
aut.relation.issue9en_NZ
aut.relation.journalFoodsen_NZ
aut.relation.startpage2212
aut.relation.volume10en_NZ
aut.researcherYoo, Ji Yeon
dc.contributor.authorDiep, TTen_NZ
dc.contributor.authorYoo, MJYen_NZ
dc.contributor.authorPook, Cen_NZ
dc.contributor.authorSadooghy-Saraby, Sen_NZ
dc.contributor.authorGite, Aen_NZ
dc.contributor.authorRush, Een_NZ
dc.date.accessioned2021-09-23T02:41:17Z
dc.date.available2021-09-23T02:41:17Z
dc.description.abstractTamarillo 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.en_NZ
dc.identifier.citationFoods, 10(9), 2212. doi:10.3390/foods10092212
dc.identifier.doi10.3390/foods10092212en_NZ
dc.identifier.issn2304-8158en_NZ
dc.identifier.urihttps://hdl.handle.net/10292/14529
dc.languageenen_NZ
dc.publisherMDPI AGen_NZ
dc.relation.urihttps://www.mdpi.com/2304-8158/10/9/2212
dc.rights© 2021 by the authors. Li censee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and con ditions of the Creative Commons At tribution (CC BY) license (http://crea tivecommons.org/licenses/by/4.0/).
dc.rights.accessrightsOpenAccessen_NZ
dc.subjectFreeze-dried tamarillo; TD–GC–MS; Volatiles; Antimicrobial activity
dc.titleVolatile Components and Preliminary Antibacterial Activity of Tamarillo (Solanum betaceum Cav.)en_NZ
dc.typeJournal Article
pubs.elements-id440589
pubs.organisational-data/AUT
pubs.organisational-data/AUT/Faculty of Health & Environmental Science
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Science
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Science/Food Science & Microbiology Department
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Sport & Recreation
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Sport & Recreation/Physical Activity, Nutrition & the Outdoors Department
pubs.organisational-data/AUT/PBRF
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences/HA Science 2018 PBRF
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences/HS Sports & Recreation 2018 PBRF
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