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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

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