2009_Book_FoodChemistry

18.1 Fruits 809
Table 18.1. (Continued)
Family/
Number Common name Latin name subfamily Form of consumption
36 Kiwi Actinidia chinensis Actinidiaceae Fresh, compote
37 Litchi Litchi chinensis Sapindaceae Fresh, dried, compote
38 Mango Mangifera indica Anacardiaceae Fresh, compote, juice
39 Melons
cantaloups Cucumis melo Cucurbitaceae Fresh
watermelon Citrullus lanatus Cucurbitaceae Fresh
40 Papaya Carica papaya Caricaceae Fresh, compote, juice
41 Passion fruit Passiflora edulis Passifloraceae Fresh, juice
42 Golden shower Cassia fistula Caesalpiniaceae Fresh
Shell(nut) fruits
43 Cashew nut Anacardium occidentale Anacardiaceae Roasted
44 Peanut Arachis hypogaea Fabaceae Roasted, salted
45 Hazel-nut Corylus avellana Betulaceae Fresh, baked and confectionary
(Filbert)
products (nougat, crocant)
46 Almond Prunus dulcis Rosaceae Baked and confectionary products
sweet var. dulcis (marzipan); flavoring of baked and
bitter var. amara confectionary products
47 Brazil nut Bertholletia excelsa Lecythidaceae Fresh
48 Pistachio Pistacia vera Anacardiaceae Fresh, salted, sausage flavoring,
decoration of baked products
49 Walnut Juglans regia Juglandaceae Fresh, baked and confectionary
products, unripe fruits in vinegar and
sugar-containing preserves
Wild fruits
50 Rose hips Rosa sp. Rosaceae Jam, wine
51 Elderberry Sambucus nigra Caprifoliaceae Juice, jam
52 Seabuckthorn Hippophae rhamnoides Elaeagnaceae Jam, juice
metabolism (e. g. lipases, lipoxygenases, enzymes
involved in lipid biosynthesis), and in
the citric acid and glyoxylate cycles, and many
other enzymes such as acid phosphatases, ribonucleases,
esterases, catalases, peroxidases,
phenoloxidases and O-methyl transferases.
Protein and enzyme patterns, which can be obtained,
for example, by electrophoretic separation,
are generally highly specific for fruits and
can be utilized for analytical differentiation of the
species and variety. Figure 18.1 shows protein
patterns of various grape species and Fig. 18.2
presents enzyme patterns of various species and
cultivars of strawberries.
18.1.2.1.2 Free Amino Acids
Free amino acids are on average 50% of the soluble
N-compounds. The amino acid pattern is typical
of a fruit and hence can be utilized for the
analytical characterization of a fruit product. Table
18.5 provides some relevant data.
In addition to common protein-building amino
acids, there are nonprotein amino acids present
in fruits, as in other plant tissues. Examples
are the toxic 2-(methylene cyclopropyl)-glycine
(I) in litchi fruits (Litchi sinensis), the toxic
hypoglycine A (II) in akee (Blighia sapida),
l-aminocyclopropane-l-carboxylic acid
(X) in apples and pears, trans-4-methylproline
(XXII), 4-hydroxymethylprolines (XXIII–XXV)
and 4-methyleneproline (XXVI) in apples
and in loquat fruits (Eviobotrya japonica),
3,4-dihydroxyglutamic acid (XXXV) in red
currants, 4-methyleneglutamic acid (XXXI) and
4-methyleneglutamine (XXXII) in peanuts and
3-amino-3-carboxypyrrolidine (LIV) in cashew.
The nonprotein amino acids are discussed in
more detail in Section 17.1.2.1.2. The Roman