Volatile Components and Preliminary Antibacterial Activity of Tamarillo (<i>Solanum betaceum</i> Cav.)
Tamarillo 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 MicroEx...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/9/2212 |
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| author | Tung Thanh Diep Michelle Ji Yeon Yoo Chris Pook Saeedeh Sadooghy-Saraby Abhishek Gite Elaine Rush |
| author_facet | Tung Thanh Diep Michelle Ji Yeon Yoo Chris Pook Saeedeh Sadooghy-Saraby Abhishek Gite Elaine Rush |
| author_sort | Tung Thanh Diep |
| collection | DOAJ |
| description | Tamarillo 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 <i>E. coli</i>, <i>P. aeruginosa</i>, and <i>S. aureus</i> 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. |
| first_indexed | 2024-03-10T07:40:21Z |
| format | Article |
| id | doaj.art-26682d3e603445419cde5994eb5aff73 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T07:40:21Z |
| publishDate | 2021-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-26682d3e603445419cde5994eb5aff732023-11-22T13:06:02ZengMDPI AGFoods2304-81582021-09-01109221210.3390/foods10092212Volatile Components and Preliminary Antibacterial Activity of Tamarillo (<i>Solanum betaceum</i> Cav.)Tung Thanh Diep0Michelle Ji Yeon Yoo1Chris Pook2Saeedeh Sadooghy-Saraby3Abhishek Gite4Elaine Rush5School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New ZealandSchool of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New ZealandThe Liggins Institute, The University of Auckland, Private Bag 92019, Auckland 1142, New ZealandSchool of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New ZealandSchool of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New ZealandCentre of Research Excellence, Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New ZealandTamarillo 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 <i>E. coli</i>, <i>P. aeruginosa</i>, and <i>S. aureus</i> 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.https://www.mdpi.com/2304-8158/10/9/2212freeze-dried tamarilloTD–GC–MSvolatilesantimicrobial activity |
| spellingShingle | Tung Thanh Diep Michelle Ji Yeon Yoo Chris Pook Saeedeh Sadooghy-Saraby Abhishek Gite Elaine Rush Volatile Components and Preliminary Antibacterial Activity of Tamarillo (<i>Solanum betaceum</i> Cav.) Foods freeze-dried tamarillo TD–GC–MS volatiles antimicrobial activity |
| title | Volatile Components and Preliminary Antibacterial Activity of Tamarillo (<i>Solanum betaceum</i> Cav.) |
| title_full | Volatile Components and Preliminary Antibacterial Activity of Tamarillo (<i>Solanum betaceum</i> Cav.) |
| title_fullStr | Volatile Components and Preliminary Antibacterial Activity of Tamarillo (<i>Solanum betaceum</i> Cav.) |
| title_full_unstemmed | Volatile Components and Preliminary Antibacterial Activity of Tamarillo (<i>Solanum betaceum</i> Cav.) |
| title_short | Volatile Components and Preliminary Antibacterial Activity of Tamarillo (<i>Solanum betaceum</i> Cav.) |
| title_sort | volatile components and preliminary antibacterial activity of tamarillo i solanum betaceum i cav |
| topic | freeze-dried tamarillo TD–GC–MS volatiles antimicrobial activity |
| url | https://www.mdpi.com/2304-8158/10/9/2212 |
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