Dried Fruits Phytochemicals and Health Effects

by ;
  • ISBN13:


  • ISBN10:


  • Edition: 1st
  • Format: eBook
  • Copyright: 2013-01-25
  • Publisher: Wiley-Blackwell

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

Purchase Benefits

  • Free Shipping On Orders Over $35!
    Your order must be $35 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • Get Rewarded for Ordering Your Textbooks! Enroll Now
List Price: $213.27 Save up to $21.33
  • Rent Book $191.94
    Add to Cart Free Shipping


Supplemental Materials

What is included with this book?

  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
  • The Rental copy of this book is not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.


Dried fruits serve as important healthful snack items around the world. They provide a concentrated form of fresh fruits, prepared by different drying techniques. With their unique combination of taste/aroma, essential nutrients, fibre, and phytochemicals or bioactive compounds, dried fruits are convenient for healthy eating and can bridge the gap between recommended intake of fruits and actual consumption. Dried fruits are nutritionally equivalent to fresh fruits, in smaller serving sizes, in the current dietary recommendations of various countries. Scientific evidence suggests that individuals who regularly consume generous amounts of dried fruits have lower rates of cardiovascular disease, obesity, various types of cancer, type-2 diabetes, and other chronic diseases. Dried fruits also have the advantage of being easy to store and distribute, available around the year, readily incorporated into other foods and recipes, and present a healthy alternative to salty or sugary snacks.

Dried Fruits: Phytochemicals and Health Effects is divided into three sections preceded by introductory chapters that provide an overview of dried fruits (their composition, phytochemicals and health applications) as well as the cancer chemopreventive effects of selected dried fruits (amla fruits or Indian gooseberries, avocados, berries, mangoes, mangosteens, persimmons, prunes, raisins, kiwi fruits, and other dried fruits). The first section covers the most popular dried berries (blackberries, blackcurrants, blueberries, cranberries, goji berries, mulberries, raspberries, and strawberries); the second section discusses non-tropical dried fruits (apples, apricots, cherries, citrus fruits, figs, nectarines, peaches, pears, prunes, and raisins); and the final section addresses tropical dried fruits (açai fruits, bananas, dates, guavas, papayas, mangoes, passion fruits, and pineapples).

Contributors to this volume are internationally renowned researchers who have provided a comprehensive account of the global perspectives of the issues relating to phytochemicals and health effects of dried fruits. The book will serve as a resource for those interested in the potential application of new developments in dried fruits’ nutraceuticals and functional foods. Biochemists, chemists, food scientists/technologists, nutritionists, and health professionals, from academia, government laboratories, and industry will benefit from this publication. Although this book is intended primarily as a reference book, it also summarises the current state of knowledge in key research areas and contains ideas for future work. In addition, it provides easy to read text suitable for teaching senior undergraduate and post-graduate students.

Author Biography

Associate Professor Cesarettin Alasalvar, TÜBYTAK Marmara Research Centre, Food Institute, Gebze-Kocaeli, Turkey

Professor Fereidoon Shahidi, Department of Biochemistry, Memorial University of Newfoundland, St John’s, Newfoundland and Labrador, Canada

Table of Contents

List of Contributors


1 Composition, phytochemicals, and beneficial health effects of dried fruits: an overview

Cesarettin Alasalvar and Fereidoon Shahidi

1.1 Introduction

1.2 Compositional and nutritional characteristics of dried fruits

1.3 Phytochemicals in dried fruits

1.4 Beneficial health effects of dried fruits

1.5 Commercial products and industrial applications of dried fruits

1.6 Conclusions


2 Cancer chemopreventive effects of selected dried fruits

Joydeb Kumar Kundu and Young-Joon Surh

2.1 Chemoprevention: an overview

2.2 The promise of dried fruits in cancer prevention

2.3 Dried fruits as a potential source of chemopreventive phytochemicals

2.4 Biochemical basis of chemoprevention with dried fruits

2.5 Chemopreventive properties of bioactive substances derived from selected dried fruits

2.6 Conclusions




3 Phytochemicals and health benefits of dried blackberries and black currants

Haiming Shi and Liangli (Lucy) Yu

3.1 Introduction

3.2 Compositional and nutritional characteristics of blackberries and black currants

3.3 Phytochemicals in blackberries and black currants

3.4 Health benefits of blackberries and black currants

3.5 Commercial products and industrial applications of blackberries and black currants

3.6 Drying effects on antioxidant capacities and phenolics of blackberries and black currants

3.7 Conclusions


4 Dried blueberries: the effects of processing on health-promoting compounds

William L. Kerr

4.1 Introduction

4.2 Varieties and composition

4.3 Compositional and nutritional characteristics of blueberries

4.4 Phytochemicals

4.5 Health effects related to blueberries

4.6 Effects of processing on blueberry components

4.7 Conclusions


5 Functional characteristics of dried cranberries

K.M. Schaich

5.1 Introduction

5.2 Composition and nutritional characteristics of dried cranberry powder

5.3 Natural antioxidants in dried cranberry powder

5.4 Health effects of dried cranberry powders

5.5 Food applications of dried cranberry powders

5.6 Conclusions


6 Phytochemicals and health benefits of goji berries

Ying Zhong, Fereidoon Shahidi, and Marian Naczk

6.1 Introduction

6.2 Functional components in goji berries

6.3 Health benefits of goji berries

6.4 Conclusions


7 Dried mulberries: phytochemicals and health effects

Mine Gultekin-Ozguven and Beraat Ozcelik

7.1 Introduction

7.2 Drying of mulberries

7.3 Compositional and nutritional characteristics of mulberries

7.4 Phytochemicals in mulberries and their by-products

7.5 Natural antioxidants in mulberries

7.6 Health effects of mulberries

7.7 Food application of mulberries and their by-products

7.8 Conclusions


8 Dried raspberries: phytochemicals and health effects

Esteban I. Mejia-Meza, Jaime A. Y´añez, Neal M. Davies, and Carter D. Clary

8.1 Introduction

8.2 Dehydration of raspberries

8.3 Phytochemicals in dried raspberries

8.4 Antioxidants in dried raspberries

8.5 Health benefits of dried raspberries

8.6 Conclusions


9 Phytochemical antioxidants and health benefits of dried strawberries

Rong Tsao and Hongyan Li

9.1 Introduction

9.2 Phytochemicals

9.3 Factors affecting phytochemicals

9.4 Health benefits of strawberries

9.5 Conclusions


10 Beneficial effects of dried berry fruits in human health and disease prevention

Shirley Zafra-Stone, Manashi Bagchi, and Debasis Bagchi

10.1 Introduction

10.2 Anti-oxidant protection

10.3 Cardiovascular health and metabolic syndrome

10.4 Neuroprotection

10.5 Anticancer activity

10.6 Helicobacter pylori and inflammatory response apathy

10.7 Diabetes and vision

10.8 Conclusions



11 Phytochemicals and health benefits of dried apple snacks

H.P. Vasantha Rupasinghe and Ajit P.K. Joshi

11.1 Introduction

11.2 Food applications of dried apple snacks

11.3 Effects of drying methods and vacuum impregnation (VI) on apple phytochemicals

11.4 Antioxidant capacity of dried apple snacks

11.5 Compositional and nutritional characteristics of dried apple snacks

11.6 Health benefits of fresh and dried apples

11.7 Conclusions


12 Phytochemicals and health benefits of dried apricots

Neslihan Göncüöglu, Burce Atac¸ Mogol, and Vural Gökmen

12.1 Introduction

12.2 Production

12.3 Compositional and nutritional characteristics of dried apricots

12.4 Phytochemicals in dried apricots

12.5 Antioxidant activity of dried apricots

12.6 Chemical changes during drying of apricots

12.7 Effects of sulfur treatment on phytochemical content of apricots

12.8 Health benefits of dried apricots

12.9 Conclusions


13 Dried cherries: phytochemicals and health perspectives

Letitia M. McCune

13.1 Introduction

13.2 Production

13.3 Methods of drying

13.4 Nutritional characteristics

13.5 Antioxidant phytochemicals

13.6 Health benefits

13.7 Conclusions


14 Dried citrus fruits: phytochemicals and health beneficial effects

Tzou-Chi Huang and Chi-Tang Ho

14.1 Introduction

14.2 Compositional and nutritional characteristics of citrus

14.3 Phytochemicals in citrus

14.4 Health effects of dried citrus peels

14.5 Food application of citrus and their by-products

14.6 Conclusions


15 Functional characteristics of dried figs

Cesarettin Alasalvar

15.1 Introduction

15.2 Compositional and nutritional characteristics of fresh and dried figs

15.3 Phytochemicals in dried figs

15.4 Health benefits of dried figs

15.5 Conclusions


16 Drying nectarines: functional compounds and antioxidant potential

Daniel Valero, Huertas María Díaz-Mula, and María Serrano

16.1 Introduction

16.2 How to dry nectarines

16.3 Compositional and nutritional characteristics of dried nectarines

16.4 Phytochemicals in dried nectarines

16.5 Health benefits of dried nectarines

16.6 Commercial products and industrial applications of dried nectarines

16.7 Conclusions


17 Phytochemical composition and health aspects of peach products

Emilio Alvarez-Parrilla, Laura A. de la Rosa, Gustavo A. González-Aguilar, and Jesús F. Ayala-Zavala

17.1 Introduction

17.2 Compositional and nutritional changes of peaches during dehydration

17.3 Phytochemicals in fresh and processed peaches

17.4 Health effects of peaches

17.5 Dry peaches and their by-products

17.6 Conclusions



18 Dried pears: phytochemicals and potential health effects

Lisete Silva, Fereidoon Shahidi, and Manuel A. Coimbra

18.1 Introduction

18.2 Phytochemicals in pears

18.3 Changes in phytochemical compounds during drying of pears

18.4 Bioavailability and potential health effects

18.5 Conclusions


19 Prunes: are they functional foods?

Alessandra Del Caro and Antonio Piga

19.1 Introduction

19.2 Compositional and nutritional characteristics of prunes

19.3 Phytochemicals in prunes and their by-products

19.4 Natural antioxidant in prunes

19.5 Health effects of prunes

19.6 Food application of prunes and their by-products

19.7 Conclusions


20 Raisins: processing, phytochemicals, and health benefits

Fereidoon Shahidi and Zhuliang Tan

20.1 Introduction

20.2 Types of raisins

20.3 Processing of raisins

20.4 Composition of raisins

20.5 Phytochemicals in raisins

20.6 Bioactivities and health benefits of raisins

20.7 Conclusions



21 Acai fruits: potent antioxidant and anti-inflammatory superfruits with potential health benefits

Alexander G. Schauss

21.1 Introduction

21.2 Compositional and nutrition characteristics of ac¸ai fruits

21.3 Antioxidant and anti-inflammatory activities of ac¸ai fruits

21.4 Phytochemicals in ac¸ai fruits

21.5 Processing of ac¸ai fruits for value-added products

21.6 Conclusions


22 Bananas, dried bananas, and banana chips: nutritional characteristics, phytochemicals, and health effects

Arianna Carughi

22.1 Introduction

22.2 Production and consumption

22.3 Dried bananas or banana figs

22.4 Dried and fried banana chips (crisps)

22.5 Nutritional content of bananas, dried bananas, and banana chips

22.6 Phytochemicals in bananas and dried fruit products

22.7 Potential health benefits of dried bananas

22.8 Conclusions


23 Nutritional composition, phytochemicals, and health benefits of dates

Cesarettin Alasalvar and Fereidoon Shahidi

23.1 Introduction

23.2 Compositional and nutritional characteristics of fresh and dried dates

23.3 Phytochemicals in fresh and dried dates

23.4 Health benefits of dates

23.5 Food application of dates, syrups, and their byproducts

23.6 Conclusions


24 Neutraceutical properties of dried tropical fruits: guavas and papayas

K. Nagendra Prasad, Azrina Azlan, and Barakatun Nisak Mohd Yusof

24.1 Introduction

24.2 Guavas

24.3 Papayas

24.4 Conclusions



25 Dried mangoes: phytochemicals, antioxidant properties, and health benefits

Fouad Abdulrahman Hassan, Sadeq Hasan Al-Sheraji, and Amin Ismail

25.1 Introduction

25.2 Compositional and nutritional characteristics of dried mangoes

25.3 Phytochemicals and antioxidant activity of dried mangoes

25.4 Health benefits of dried mangoes

25.5 Conclusions


26 Phytochemicals and health applications of dried passion and pineapple fruits

Jian Sun, Li Li, Xiangrong You, Changbao Li, Zhichun Li, and Fen Liao

26.1 Introduction

26.2 Compositional and nutritional characteristics of dried passion and pineapple fruits

26.3 Phytochemicals in dried passion and pineapple fruits

26.4 Health benefits of dried passion and pineapple fruits

26.5 Commercial products and industrial applications of dried passion and pineapple fruits

26.6 Conclusions




Rewards Program

Write a Review