Color Changes of Tamarind (Tamarindus indica L.) Pulp During Fruit Development, Ripening, and Storage

REFERENCES

• Shankaracharya , N.B. 1998 . Tamarind—chemistry, technology and uses: A critical appraisal . Journal of Food Science and Technology , 35 : 193 – 208 .
   Web of Science ®Google Scholar
• Ajandouz , E.H. and Puigserver , A. 1999 . Nonenzymatic browning reaction of essential amino acids; Effect of pH on caramelization and Maillard reaction kinetics . Journal of Agricultural and Food Chemistry , 47 : 1786 – 1793 .
   PubMed Web of Science ®Google Scholar
• Adrian , J. , Billaud , C. and Potus , J. 2000 . Nutritional and pathological consequences of the Maillard reaction . Medicine-et-Nutrition , 36 : 69 – 89 .
   Google Scholar
• Myers , D.V. and Howell , J.C. 1992 . Characterization and specification of caramel colors: an overview . Food and Chemistry Toxicology , 30 : 356 – 363 .
   Google Scholar
• Mauron , J. 1981 . The Maillard reaction in food: A critical review from the nutritional standpoint . Progress in Food & Nutrition Science , 5 : 5 – 35 .
   PubMedGoogle Scholar
• Eskin , N.A.M. 1990 . Biochemistry of Foods , 2nd , 240 – 295 . New York : Academic Press .
   Google Scholar
• Meyer , L.H. 1969 . Food Chemistry , 2nd , 108 – 112 . New York : Van Nostrand Reinhold Publishing Corporation .
   Google Scholar
• Parvez , S.S. , Parvez , M.M. , Fujii , Y. and Gemma , H. 2003 . Analysis of chemical components and oxygen radical absorbance capacity of Tamarindus indica L . Japanese Journal of Tropical Agriculture , 47 ( 4 ) : 243 – 249 .
   Google Scholar
• Ubbaonu , C.N. 2005 . Physico-chemical changes in velvet tamarind (Dialium guineense Wild) during fruit development and ripening . Nigerian Food Journal , 23 : 133 – 138 .
   Google Scholar
• Severini , C. , Baiano , A. , De Pilli , T. , Romaniello , R. and Derossi , A. 2003 . Prevention of enzymatic browning in sliced potatoes by blanching in boiling saline solutions . Lebensmittel-Wisenschaft und- Technologie , 36 : 657 – 665 .
   Google Scholar
• Roux , E. , Billaud , C. , Maraschin , C. , Brun-Merimee , S. and Nicolas , J. 2003 . Inhibitory effect of unheated and heated D-glucose, D-fructose and L-cysteine solutions and Maillard reaction product model systems on polyphenol oxidase from apple. II. Kinetic study and mechanism of inhibition . Food Chemistry , 81 : 51 – 60 .
   Web of Science ®Google Scholar
• Association of Official Analytical Chemists . 1980 . Official methods of Analysis , 13th , 15 – 211 . Washington, DC : AOAC .
   Google Scholar
• Coseteng , M.Y. and Lee , C.Y. 1987 . Changes in apple polyphenoloxidase and polyphenol concentrations in relation to degree of browning . Journal of Food Science , 52 : 985 – 989 .
   Web of Science ®Google Scholar
• Duh , P.D. , Yen , G.C. , Yen , W.J. and Chang , L.W. 2001 . Antioxidant effects of water extracts from Barley (Hordeum vulgare L.) prepared under different roasting temperatures . Journal of Agricultural and Food Chemistry , 49 : 1455 – 1463 .
   PubMed Web of Science ®Google Scholar
• Karel , M. and Labuza , T.P. 1968 . Nonenzymatic browning in model systems containing sucrose . Journal of Agricultural and Food Chemistry , 16 : 717 – 719 .
   Web of Science ®Google Scholar
• Booth , V.H. 1971 . Problems in the determination of FDNB available lysine . Journal of the Science of Food and Agriculture , 2 : 658 – 666 .
   Google Scholar
• Owen , R.W. , Haubner , R. , Mier , W. , Giacosa , A. , Hull , W.E. , Spiegelhalder , B. and Bartsch , H. 2003 . Isolation, structure elucidation and antioxidant potential of the major phenolic and flavonoid compounds in brined olive drupes . Food and Chemical Toxicology , 1 : 703 – 717 .
   Google Scholar
• Singleton , V.L. and Rossi , J.A. 1965 . Colorimetry of total phenolic with phosphomolybdicphosphotungstic acid reagents . American Journal of Enology and Viticulture , 16 : 144 – 158 .
   Google Scholar
• Xu , B.J. and Chang , K.C. 2007 . Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes as affected by extraction solvents . Journal of Food Science , 72 ( 2 ) : 159 – 166 .
   PubMed Web of Science ®Google Scholar
• Broadhurst , R.B. and Jones , W.T. 1978 . Analysis of condensed tannins using acidified vanillin . Journal of the Science of Food and Agriculture , 29 : 788 – 794 .
   Web of Science ®Google Scholar
• Parejo , I. , Viladomat , F. , Bastida , J. , Rosas-Romero , A. , Flerlage , N. , Burillo , J. and Codina , C. 2002 . Comparison between the radical scavenging activity and antioxidant activity of six distilled and nondistilled Mediterranean herbs and aromatic plants . Journal of Agricultural and Food Chemistry , 50 : 6882 – 6890 .
   PubMed Web of Science ®Google Scholar
• Tan , B.K. and Harris , N.D. 1995 . Maillard reaction products inhibit apple polyphenoloxidase . Food Chemistry , 53 : 267 – 273 .
   Web of Science ®Google Scholar
• Gunasena , H.P.M. and Hughes , A. 2000 . Tamarind (Tamarindus indica L.) , 32 – 41 . Southampton, , UK : International Centre for Underutilized Crops .
   Google Scholar
• Kotecha , P.M. and Kadam , S.S. 2003 . Studies on browning in tamarind pulp during storage . Journal of Food Science and Technology , 40 : 398 – 399 .
   Google Scholar
• Priya , T.I. , Sabu , M.C. and Jolly , C.I. 2008 . Free radical scavenging and anti-inflamatory properties of Lagerstroemia speciosa . Inflammopharmacology , 16 ( 4 ) : 182 – 187 .
   PubMedGoogle Scholar
• Guo , D.J. , Chen , H.L. , Chan , S.W. and Yu , P.H. 2008 . Antioxidative activities and the total phenolic activities contents of tonic Chinese medicinal herbs . Inflammopharmacology , 16 ( 5 ) : 201 – 207 .
   PubMedGoogle Scholar
• Amarowicz , R. , Pegg , R.B. , Raim-Mohaddam , P. , Bral , B. and Weil , J.A. 2004 . Free radical scavenging capacity and antioxidant activity of selected plant species from the Canadian Prairies . Food Chemistry , 84 : 551 – 562 .
   Web of Science ®Google Scholar
• Zhu , Q.Y. , Hackman , R.M. , Ensunsa , J.L. , Holt , R.R. and Keen , C.L. 2002 . Antioxidative activities of Oolong tea . Journal of Agricultural and Food Chemistry , 50 : 6929 – 6934 .
   PubMed Web of Science ®Google Scholar
• Shimada , K.K. , Fujikawa , K.Y. and Nakamura , T. 1992 . Antioxidative properties of xanthan and autoxidation of soybean oil in cyclodextrin . Journal of Agricultural and Food Chemistry , 40 : 945 – 948 .
   Web of Science ®Google Scholar