Flavor and Health Benefits of Small Fruits

by Qian, Michael; Rimando, Agnes

• ISBN13: 9780841225497
• ISBN10: 0841225494
• Format: Hardcover
• Copyright: 2010-10-15
• Publisher: American Chemical Society

Summary

Studies have provided evidence that consumption of small fruits is beneficial to human health, which in turn has created an increased demans for these fruits. As a result, research on food and flavor quality has increased within both the horticulture and food science fields. This Symposium Series book combines in one volume research on flavor and on the health benefits of small fruits. Flavor of fruits is largely determined by the content and variety of the volatile compounds. One section of the book is devoted on volatiles in small fruits, and consists of chapters that discuss not only fractionation and characterization volatiles for flavor and aroma, but also discuss improvement of fruit quality through crop breeding, cultural practices, post-harvesting and processing. Another section of this book has grouped chapters that discuss various beneficial properties of berries and extracts, including antioxidant, hypolipidemic, antiviral, and tumor cell growth inhibitory effects. The last section of this book has grouped together chapters that report isolation, characterization, methods of analysis and testing of bioactivity of compounds using small organisms. The use of edible coating to enhance flavor and health effects of berry fruits is also included in this section. The book concludes with a chapter on metabolic engineering in strawberries, the first study of its kind, which reports on manipulating secondary metabolite biosynthetic pathways leading to increased production of a specific flavan-3-ol and the discovery of a dormant biosynthetic pathway of strawberry volatiles using a transient RNA interference method.

Author Biography

Michael C. Qian worked for the food industry for ten years as a senior flavor chemist before joining Oregon State University as a faculty member. His research at Oregon State University is focused on aroma/flavor chemistry of small fruits, wine and wine grapes, and dairy products. He has authored more than 50 original research publications in the area of flavor chemistry.

Agnes M. Rimando is a Research Chemist with the U.S. Department of Agriculture, Agricultural Research Service. She has over 20 years of research experience in the field of natural products chemistry. Her research projects include characterization, spectroscopic analysis, structural modification, and discovery of pharmacological actions of phenolic compounds in berries.

Table of Contents

Preface	p. xi
Overview
Flavor of Small Fruits	p. 3
Evaluating Health Benefits of Various Fruits	p. 13
Volatiles in Small Fruit
Flavor Chemistry of Small Fruits: Blackberry, Raspberry, and Blueberry	p. 27
Fractionation and Identification of Aroma-Active Constituents in Thornless Trailing 'Black Diamond' Blackberry	p. 45
Aroma-Impact Components of "Carlos" Muscadine Grape Juice	p. 63
Effect of Edible Coating on Volatile Compounds of Hardy Kiwifruit during Storage	p. 79
Effects of Germplasm Origin and Fruit Character on Volatile Composition of Peaches and Nectarines	p. 95 .
Potential Health Benefits of Berry Fruits and Constituents
Health Benefits of Berries for Potential Management of Hyperglycemia and Hypertension	p. 121
Vasoactive and Vasoprotective Antioxidant Properties of Anthocyanin-Enriched Berry Extracts	p. 139
Colonic Availability of Bilberry Anthocyanins in Humans	p. 159
Cranberry and Grape Juice Drinks Affect Infectivity, Integrity, and Pathology of Enteric Viruses in an Animal Model	p. 177
Flavonoid Fractions from Cranberry Extract Inhibit Growth of Human Tumor Cell Lines	p. 197
Acai (Euterpe oleracea)	p. 213
Bioassay and Analytical Methods and Food Technology
Using Caenorhabditis elegans To Study Bioactivities of Natural Products from Small Fruits	p. 227
Characterization of Antioxidants in Nutmeg (Myristica fragrans Houttuyn) Oil	p. 239
Characterization of Acylated Flavonoid Glycosides from Sea Buckthorn (Hippophaë rhanmoides) Juice Concentrate by Preparative HSCCC/ESI-MS-MS	p. 253
Preparative Isolation of Bioactive Constituents from Berries	p. 267
Edible Coatings for Enhancing Quality and Health Benefits of Berry Fruits	p. 281
Metabolic Engineering in Fragaria x ananassa for the Production of Epiafzelechin and Phenylpropenoids	p. 293
Indexes
Author Index	p. 303
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