Volatile Components and Preliminary Antibacterial Activity of Tamarillo ( Cav.)

Overview

Journal Foods

Specialty Biotechnology

Date 2021 Sep 28

PMID 34574322

Citations 9

Authors

Tung Thanh Diep

Michelle Ji Yeon Yoo

Chris Pook

Saeedeh Sadooghy-Saraby

Abhishek Gite

Elaine Rush

Affiliations

Soon will be listed here.

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 , , and 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.

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