Nutritional Composition of Fruit Cultivars

1st Edition - October 16, 2015
Editors: Monique Simmonds, Victor R Preedy
Language: English
Hardback ISBN:
9 7 8 - 0 - 1 2 - 4 0 8 1 1 7 - 8
eBook ISBN:
9 7 8 - 0 - 1 2 - 4 0 8 0 6 4 - 5

Nutritional Composition of Fruit Cultivars provides readers with the latest information on the health related properties of foods, making the documentation of the nutritive… Read more

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Nutritional Composition of Fruit Cultivars
provides readers with the latest information on the health related properties of foods, making the documentation of the nutritive value of historical cultivars especially urgent, especially before they are lost and can't be effectively compared to modern cultivars.

Because there is considerable diversity and a substantial body of the compositional studies directed towards commercial varieties, this information is useful for identifying traits and features that may be transposed from one variety to another.

In addition, compositional and sensory features may also be used for commercialization and to characterize adulteration. Detailed characterization of cultivars can be used to identify "super-foods". Alternatively, unmasked historical cultivars may be the focus of reinvigorated commercial practices.

Each chapter in this book has sections on the botanical aspects, the composition of traditional or ancient cultivars, the composition of modern cultivars, a focus on areas of research, the specialty of the communicating author of each chapter, and summary points.

Foreword
Preface
Chapter 1. Profile of Compounds in Different Cultivars of Apple (Malus x domestica)
- Introduction
- Botanical Aspects
- The Chemistry of Heritage and Older Apple Cultivars
- The Chemistry of Modern and Commercial Cultivars
- Apple Polyphenols and Health
- Summary
Chapter 2. Apricot (Prunus armeniaca L.)
- Introduction
- Botanical Aspects
- Composition of Traditional Apricot Cultivars
- Composition of Modern Apricot Cultivars
- Fruit Quality Characteristics and Phytochemicals in Greek Traditional and Modern Apricot Cultivars
- Summary Points
Chapter 3. Nutritional and Biochemical Composition of Banana (Musa spp.) Cultivars
- Introduction
- Botanical Aspects
- Composition of Traditional and Modern Cultivars of Banana
- Summary Points
Chapter 4. Bilberry (Vaccinium myrtillus L.) Ecotypes
- Introduction
- Botanical Aspects
- Composition of Ancient Ecotypes
- Composition of Modern Ecotypes
- Composition of Phenolic Compounds in Bilberries
- Summary Points
Chapter 5. Black (Ribes nigrum L.) and Red Currant (Ribes rubrum L.) Cultivars
- Introduction
- Botanical Aspects
- Composition of Traditional and Modern Cultivars
- Cultivars
- Focused Areas of Research
- Summary Points
Chapter 6. Composition of the Cherry (Prunus avium L. and Prunus cerasus L.; Rosaceae)
- Botanical Aspects
- Ancient Cultivars
- Composition of Modern Cultivars
- Influence of the Ripening Stage on Composition of the ‘Ambrunés’ Cultivar
Chapter 7. Nutritional Composition of Clementine (Citrus x clementina) Cultivars
- Introduction
- Botanical Aspects
- Composition of Traditional or Ancient Cultivars
- Composition of Modern Cultivars
- Focused Area of Research: Carotenoid Accumulation is Differentially Expressed in the Clementine ‘Comune’ Compared with One of its New Late-Ripening Mutants, the Clementine ‘Tardivo’
- Summary Points
Chapter 8. Phytochemical Composition of the Large Cranberry (Vaccinium macrocarpon) and the Small Cranberry (Vaccinium oxycoccos)
- Introduction
- Botanical Aspects
- Composition of Traditional and Ancient Cultivars of Cranberry
- Composition of Modern Cultivars
- Phenolic Compounds and Their Diversity in the Berries of the Large and Small Cranberry
- Summary Points
Chapter 9. Nutritional Value of the Pulp of Different Sugar Apple Cultivars (Annona squamosa L.)
- Introduction
- Botanical Aspects
- Nutritional Composition of the Pulp of Different Cultivars or Varieties, Genotypes, Selections, and Ecotypes of Sugar Apple (Annona squamosa)
- Nutritional Composition of the Pulp of Different Cultivars of the Interspecific Hybrid of Annona squamosa×Annona cherimola (Atemoya)
- Line of Research of the Authors
- Summary
Chapter 10. Date Fruits: Nutritional Composition of Dates (Balanites aegyptiaca Delile and Phoenix dactylifera L.)
- Introduction
- Botanical Aspects
- Composition of Traditional and Modern Cultivars
- Flavor Volatile Compounds
- Summary Points
Chapter 11. Phytochemical Composition of Common Fig (Ficus carica L.) Cultivars
- Introduction
- Botanical Aspects
- Composition of Fig Cultivars
- Summary Points
Chapter 12. Grape (Vitis species)
- Botanical Aspects
- Composition of Traditional or Ancient Cultivars
- Composition of Modern Cultivars
- Metabolic Profiling of Three Portuguese Wine Grape Cultivars During Ripening
- Summary Points
Chapter 13. Guava (Psidium guajava L.) Cultivars: An Important Source of Nutrients for Human Health
- Introduction
- Botanical Aspects
- Composition of Traditional Cultivars
- Composition of Modern Cultivars
- Nutritional Attributes of Guava Important for Human Health
- Summary Points
Chapter 14. Jackfruit (Artocarpus heterophylus)
- Introduction
- Botanical Aspects
- Composition of Traditional or Ancient Cultivars
- Composition of Modern Cultivars
- Focused Areas of Research
- Summary Points
Chapter 15. The Nutritional Composition of Kiwifruit (Actinidia spp.)
- Introduction
- Botanical Aspects
- Composition of Kiwifruit Cultivars
- Dietary Fiber Composition of Green Kiwifruit and Gold Kiwifruit
- Summary
Chapter 16. Nutritional and Composition of Fruit Cultivars: Loquat (Eriobotrya japonica Lindl.)
- Introduction
- Botanical Aspects
- Traditional Studies on Nutritional Composition of Loquats
- Recent Studies on Nutritional and Composition of Loquats
- Focused Area of Research
- Summary Points
Chapter 17. Nutritional and Biochemical Composition of Lychee (Litchi chinensis Sonn.) Cultivars
- Introduction
- Botanical Aspects
- Nutritional and Biochemical Composition of Traditional and Modern Cultivars
- Summary Points
Chapter 18. Nutritional Composition of Mandarins
- Introduction
- Botanical Aspects
- Composition of Traditional and Modern Cultivars
- Vitamin C and Carotenoids in Mandarins
- Summary Points
Chapter 19. Nutrient and Flavor Content of Mango (Mangifera indica L.) Cultivars: An Appurtenance to the List of Staple Foods
- Introduction
- Botanical Aspects
- Composition of Mango Cultivars
- Effect of Geographic Variation on Mango Fruit Flavor
- Exogenous Ethylene Triggered Ripening-Related Processes and Metabolite Changes in ‘Alphonso’ Mango
- Future Prospects of Mango Research and Production
- Summary Points
Chapter 20. Orange (Citrus sinensis (L.) Osbeck)
- Introduction
- Botanical Aspects
- Composition of Traditional Cultivars
- Composition of Modern Cultivars
- Summary Points
Chapter 21. Composition of Papaya Fruit and Papaya Cultivars
- Introduction
- Botanical Aspects
- Composition of Traditional or Ancient Cultivars
- Composition of Modern Cultivars
- Advanced Studies on Papaya
- Focused Areas of Research/Future Scope
- Summary Points
Chapter 22. Nutritional Composition of Passiflora Species
- Introduction
- Botanical Aspects
- Composition of Passiflora Species
- Potential Uses
- Summary Points
Chapter 23. PEACH (Prunus persica (L.) Batsch)
- Introduction
- Botanical Aspects
- Composition of Traditional or Ancient Cultivars
- Composition of Modern Cultivars
- Peach Chemical and Physical Attributes
- Summary Points
Chapter 24. Nutritional Composition of Pear Cultivars (Pyrus spp.)
- Introduction
- Botanical Aspects
- Composition of Traditional/Ancient and Modern Cultivars
- Nutritional Ingredients of Pyrus spp.
- Summary Points
Chapter 25. Nutritional Composition of Pineapple (Ananas comosus (L.) Merr.)
- Introduction
- Botanical Aspects
- Summary
Chapter 26. Plum (Prunus domestica L. and P. salicina Lindl.)
- Introduction
- Botanical Aspects
- Composition of Traditional Plum Cultivars
- Composition of Modern Plum Cultivars
- European versus Japanese Plums: Compositional Differences and Similarities
- Summary Points
Chapter 27. Pomegranate Cultivars (Punica granatum L.)
- Introduction
- Botanical Aspect
- Composition
- Functional Properties
- Summary Points
Chapter 28. Nutritional Composition of the Prickly Pear (Opuntia ficus-indica) Fruit
- Introduction
- Botanical and Anatomical Features of the Prickly Pear Fruit
- Nutritional Aspects of the Prickly Pear Fruit
- Uses and Health Benefits of Fruit and Other Plant Parts of the Prickly Pear
- Future Prospects
- Concluding Remarks
- Summary Points
Chapter 29. Chemical Composition of Raspberry (Rubus spp.) Cultivars
- Introduction
- Botanical Aspects
- Composition of Raspberry Cultivars
- Summary Points
Chapter 30. Strawberry: Phytochemical Composition of Strawberry (Fragaria × ananassa)
- Introduction
- Botanical Aspects
- Summary Points
Index

Monique Simmonds

Professor Monique S.J. Simmonds OBE FSB FWI FRES FLS

Website: www.plantcultures.org.uk

Position:Director of Kew Innovation Unit, Deputy Keeper & Head of Sustainable Uses of Plants Group, Jodrell Laboratory, Royal Botanic Gardens, Kew, Richmond, Surrey, UK.

Qualifications and appointments:

•BSc (Hons), Univ. Leeds

•PhD, Birkbeck College, Univ. London

•Fellow Royal Society of Entomology

•Fellow World Innovation Foundation

•Fellow of the Society of Biology

•Fellow of the Linnean Society

•Member of the College of Medicine

•Member of Darwin Initiative Advisory Committee

•Member of Science Advisory Board for the Forestry Commission

•Member of Scientific Advisor Board for International Foundation of Science

•Elected Director of the Association of Good Practise in traditional Chinese medicine

•Editor-in-Chief, Biochemical Systematics and Ecology

•Editorial Board, Phytotherapy Research, Physiological Entomology, Journal of Tropical Medicinal Plants, Natural Product Communications

•Awarded OBE for services to science, the environment, technological innovation and community

Role:

I research the traditional and economic uses of plants and fungi, their potential as cosmetic, novel food, pharmaceutical and agrochemical leads, and as sources of sustainably-harvested products. The research also involves the authentication of plants entering the trade as well as assisting different enforcement authorities identify plants.

I have a long-term interest in furthering our understanding of the role plant-derived compounds play in plant-animal interactions, especially their role in the host selection behaviour of insects. This fundamental knowledge can assist with the identification of plant-derived compounds that have use in pest control as well as in pharmaceutical research. As Deputy Director of Science I play a leading role in the co-ordination of projects with different business sectors that promote and utilise plant and fungal-based solutions to meet current global challenges.

Furthering our knowledge about the historical uses and potential new uses of plants assists support plant conservation and it is vital that there is dissemination of this knowledge in ways that engage with the public, especially the young. The majority of the work of this group is funded through research grants and commercial contracts.

As Deputy Director of Science I am involved in the development and implementation of a new science strategy for Kew, to focus and enhance its world-leading science and conservation work, strengthen its position as a global resource for plant and fungal knowledge, and promote plant and fungal-based solutions to current global challenges.

Affiliations and expertise

Royal Botanic Gardens, Kew Richmond, Surrey UK,

Victor R Preedy

Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRSC, FRCPath graduated with an Honours Degree in Biology and Physiology with Pharmacology. After gaining his University of London PhD, he received his Membership of the Royal College of Pathologists. He was later awarded his second doctorate (DSc), for his contribution to protein metabolism in health and disease. He is Professor of Clinical Biochemistry (Hon) at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London. He has Honorary Professorships at the University of Hull, and the University of Suffolk. Professor Preedy was the Founding Director and then long-term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy has been awarded fellowships of the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health, the Royal Society for Public Health, the Royal Society of Chemistry and the Royal Society of Medicine. He carried out research when attached to the National Heart Hospital (part of Imperial College London), The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with international research groups in Finland, Japan, Australia, USA, and Germany. To his credit, Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and edited books.

Affiliations and expertise

Professor, Department of Clinical Biochemistry, King’s College Hospital, London, UK; Emeritus Professor, Faculty of Life Sciences and Medicine, King’s College London, UK Visiting Professor, University of Hull, UK

Life Sciences

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