ArticleFoods (Basel, Switzerland)2021
Volatile Components and Preliminary Antibacterial Activity of Tamarillo (
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 28 citations in OpenAlex.
- Tamarillo (Heliyon · 2024Review
- Quality criteria, chemical composition and antimicrobial activity of the essential oil ofHeliyon · 2024Article
- Minimal Inhibitory Concentrations of Thymol and Carvacrol: Toward a Unified Statistical Approach to Find Common Trends.Microorganisms · 2023Article
- Powdered Beverage from Native Plants from Argentina (Plants (Basel, Switzerland) · 2023Article
- Review
- Simultaneous Quantification of Organic Acids in Tamarillo (Molecules (Basel, Switzerland) · 2022Article
- Essential Oils and Their Major Components: An Updated Review on Antimicrobial Activities, Mechanism of Action and Their Potential Application in the Food Industry.Foods (Basel, Switzerland) · 2022Review
- Effect of Tamarillo Fortification and Fermentation Process on Physicochemical Properties and Nutrient and Volatiles Content of Yoghurt.Foods (Basel, Switzerland) · 2021Article
- Nutritional and Volatile Characterisation of Milk Inoculated with Thermo-TolerantFoods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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
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Registered trials
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