Gac fruit composition
Nutritionally, Gac fruit is special because the flesh around the seeds (aril) is rich in carotenoids, especially β-carotene and lycopene. Gac fruits also contain relatively high levels of α-tocopherol (vitamin E), polyunsaturated fatty acids, and polyphenol compounds and flavonoids. A number of studies highlight the important role of these bioactive compounds play in human health. Gac fruit products also have market potential as alternative to the artificial colorants such as Tartrazine, Sunset Yellow, and Quinoline Yellow, which are associated with behavioral problems in children.
In addition to the Gac aril having a very high nutritional content, the carotenoid content in the yellow pulp of the Gac fruit (mesocarp) is relatively high as compared with many plant foods. Furthermore, the yellow pulp represents approximately half of the weight of an entire fresh fruit and is the highest anatomical component. However, whereas the aril is traditionally used for food preparation due to its attractive color and high nutrients, the pulp is often discarded. Similarly, Gac skin, which represents about 17% of the total weigh of the fruit, is not used. Importantly, the seeds containing high levels of fatty acids and other products are not usually used. Recently we have reviewed those bioactive compounds of all part of Gac fruit published in Food Review International Journal. See our publication. Therefore, identifying means of utilizing of these components is necessary to reduce the environmental problem of waste and to enhance the economic value of the fruit. Click here for more information about the processing of Gac fruit.
In addition to the Gac aril having a very high nutritional content, the carotenoid content in the yellow pulp of the Gac fruit (mesocarp) is relatively high as compared with many plant foods. Furthermore, the yellow pulp represents approximately half of the weight of an entire fresh fruit and is the highest anatomical component. However, whereas the aril is traditionally used for food preparation due to its attractive color and high nutrients, the pulp is often discarded. Similarly, Gac skin, which represents about 17% of the total weigh of the fruit, is not used. Importantly, the seeds containing high levels of fatty acids and other products are not usually used. Recently we have reviewed those bioactive compounds of all part of Gac fruit published in Food Review International Journal. See our publication. Therefore, identifying means of utilizing of these components is necessary to reduce the environmental problem of waste and to enhance the economic value of the fruit. Click here for more information about the processing of Gac fruit.
Fresh Gac fruit and its components
Content of β-carotene and lycopene in fruit and vegetables
References
Tuyen C. Kha, Minh H. Nguyen, Paul D. Roach, Sophie E. Parks & Constantinos Stathopoulos (2013). Gac fruit: Nutrient and Phytochemical Composition, and Options for Processing. Food Reviews International, 29(1), 92-106.
Aoki, H.; Kieu, N.T.M.; Kuze, N.; Tomisaka, K.; Chuyen, N.V. Carotenoid pigments in GAC fruit (Momordica cochinchinensis SPRENG). Biosci. Biotechnol. Biochem. 2002, 66, 2479–2482.
Nhung, D.T.T.; Bung, P.N.; Ha, N.T.; Phong, T.K. Changes in lycopene and beta-carotene contents in aril and oil of gac fruit during storage. Food Chem. 2010, 121, 326–331.
Vuong, L.T. Underutilized β-carotene-rich crops of Vietnam. Food Nutr. Bull. 2000, 21, 173–181.
Kubola, J.; Siriamornpun, S. Phytochemicals and antioxidant activity of different fruit fractions (peel, pulp, aril and seed) of Thai gac (Momordica cochinchinensis Spreng). Food Chem. 2011, 127, 1138–1145.
Tuyen C. Kha, Minh H. Nguyen, Paul D. Roach, Sophie E. Parks & Constantinos Stathopoulos (2013). Gac fruit: Nutrient and Phytochemical Composition, and Options for Processing. Food Reviews International, 29(1), 92-106.
Aoki, H.; Kieu, N.T.M.; Kuze, N.; Tomisaka, K.; Chuyen, N.V. Carotenoid pigments in GAC fruit (Momordica cochinchinensis SPRENG). Biosci. Biotechnol. Biochem. 2002, 66, 2479–2482.
Nhung, D.T.T.; Bung, P.N.; Ha, N.T.; Phong, T.K. Changes in lycopene and beta-carotene contents in aril and oil of gac fruit during storage. Food Chem. 2010, 121, 326–331.
Vuong, L.T. Underutilized β-carotene-rich crops of Vietnam. Food Nutr. Bull. 2000, 21, 173–181.
Kubola, J.; Siriamornpun, S. Phytochemicals and antioxidant activity of different fruit fractions (peel, pulp, aril and seed) of Thai gac (Momordica cochinchinensis Spreng). Food Chem. 2011, 127, 1138–1145.