Fruit and Vegetable Phytochemicals

Fruit and Vegetable Phytochemicals

Chemistry and Human Health

Edited by Elhadi M. YahiaFaculty of Natural Sciences,Autonomous University of Querétaro,Mexico

Second Edition

Volume I & II

This edition first published 2018

2018 John Wiley & Sons Ltd

First edition published 2010 by Blackwell Publishing

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Library of Congress Cataloging-in-Publication Data

Names: Yahia, Elhadi M., editor.Title: Fruit and vegetable phytochemicals : chemistry and human health /edited by Elhadi M. Yahia, Facultad de Ciencias Naturales, UniversidadAutonoma de Queretaro.

Description: 2nd edition. | Chichester, UK ; Hoboken, NJ : John Wiley & SonsLtd, 2018. |Enlarged edition of: Fruit and vegetable phytochemicals : chemistry,nutritional value and stability / [editors] Laura A. de la Rosa, EmilioAlvarez-Parrilla, Gustavo A. Gonzalez-Aguilar. Ames, Iowa :Wiley-Blackwell, 2010 | Includes index. |

Identifiers: LCCN 2017001113 (print) | LCCN 2017014328 (ebook) | ISBN9781119157960 (pdf) | ISBN 9781119157977 (epub) | ISBN 9781119157946(cloth)

Subjects: LCSH: Phytochemicals. | Phytochemicals–Health aspects. |Fruit–Health aspects. | Vegetables–Health aspects. | Fruit–Postharvestphysiology. | Vegetables–Postharvest physiology.

Classification: LCC QK898.P764 (ebook) | LCC QK898.P764 F78 2017 (print) |DDC 572/.2–dc23

LC record available at https://lccn.loc.gov/2017001113

[9781119157946]

Cover Design: WileyCover Images: (Background) Larry Washburn/Gettyimages;(Chemical structure) chromatos/Shutterstock; (Inset images: From left to right) IgorDutina/Gettyimages; Adisa/Shutterstock; DNY59/Gettyimages; S-F/Shutterstock; monticello/Shutterstock

Set in 10/12pt WarnockPro-Regular by Thomson Digital, Noida, India

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� To Mariam, Nadia-Amina, and Tarek� To my students, who taught me more than I taught them� To the health of the world

vii

Contents

List of Contributors xiiiForeword xxviiJeffrey K. BrechtAbout the Editor xxixIntroduction xxxiElhadi M. Yahia

Volume I

Part I Chemistry and Biological Functions 1

1 The Contribution of Fruit and Vegetable Consumption to Human Health 3Elhadi M. Yahia, María Elena Maldonado Celis, and Mette Svendsen

2 Anticarcinogenic Phytochemicals 53Adriana Cavazos-Garduño, Julio C. Serrano-Niño, Rebeca García-Varela,and Hugo S. García

3 Beneficial Effects of Phytochemicals on the Endocrine System 67Juan Carlos Solís-S, Pablo García-Solís, Ludivina Robles-Osorio, and Hebert LuisHernández-Montiel

4 Phytochemicals Effects on Neurodegenerative Diseases 85Hebert Luis Hernández-Montiel, Juan Carlos Solís-S, Pablo-García Solís, MónicaLópez Hidalgo, Nancy Georgina Hernández Chan, Lorena Asucena GarcíaNoguez, Julián Valeriano Reyes López, Ana Gabriela Hernández Puga, Haydé AzenethVergara Castañeda, Lorena Méndez Villa, and Nelly Angélica Morales Guerrero

5 Synthesis and Metabolism of Phenolic Compounds 115Mikal E. Saltveit

6 Biological Actions of Phenolic Compounds 125Ana Elena Quirós Sauceda, Sonia Guadalupe Sáyago-Ayerdi,Jesús Fernando Ayala-Zavala, Abraham Wall-Medrano, Laura A. de la Rosa,Gustavo A. González-Aguilar, and Emilio Álvarez-Parrilla

7 Flavonoids and Their Relation to Human Health 139J. Abraham Domínguez-Ávila, Francisco J. Olivas-Aguirre, Laura A. de la Rosa,Abraham Wall-Medrano, and Gustavo A. González-Aguilar

Contentsviii

8 Bioaccessibility and Bioavailability of Phenolic Compounds from TropicalFruits 155Gustavo R. Velderrain Rodríguez, Francisco J. Blancas-Benítez, AbrahamWall-Medrano, Sonia Guadalupe Sáyago-Ayerdi, and Gustavo A. González-Aguilar

9 Mangosteen Xanthones: Bioavailability and Bioactivities 165Mark L. Failla and Fabiola Gutiérrez-Orozco

10 Methylxanthines: Dietary Sources, Bioavailability, and Health Benefits 183María Raquel Mateos Briz, Beatriz Sarriá Ruiz, and Laura Bravo-Clemente

11 Glucosinolates and Isothiocyanates: Cancer Preventive Effects 199Ahmad Faizal Abdull Razis, Asvinidevi Arumugam, and Nattaya Konsue

12 Effect of Soy Isoflavones on DNA Metabolic Enzyme Inhibitory Activity andAnticancer Activity 211Yoshiyuki Mizushina and Shinko Hata

13 Tannins in Fruits and Vegetables: Chemistry and Biological Functions 221Julio Montes-Ávila, Gabriela López-Angulo, and Francisco Delgado-Vargas

14 Chlorophylls: Chemistry and Biological Functions 269Sunil Pareek, Narashans Alok Sagar, Sunil Sharma, Vinay Kumar, Tripti Agarwal,Gustavo A. González-Aguilar, and Elhadi M. Yahia

15 Chemistry, Stability, and Biological Actions of Carotenoids 285Elhadi M. Yahia, José de Jesús Ornelas-Paz, Tatiana Emanuelli, Eduardo Jacob-Lopes,Leila Queiroz Zepka, and Braulio Cervantes-Paz

16 Protective Effects of Carotenoids in Cardiovascular Disease and Diabetes 347Tatiana Emanuelli, Paula Rossini Augusti, and Miguel Roehrs

17 Betalains: Chemistry and Biological Functions 383Armando Carrillo-López and Elhadi M. Yahia

18 Dietary Fiber and Associated Macromolecular Antioxidants in Fruit andVegetables 393Jara Pérez-Jiménez and Fulgencio D. Saura-Calixto

19 Impact of Fruit Dietary Fibers and Polyphenols on Modulation of the HumanGut Microbiota 405Ana E. Quirós Sauceda, Ramón Pacheco-Ordaz, Jesús Fernando Ayala-Zavala, AdriánHernández Mendoza, Aarón F. González-Córdova, Belinda Vallejo-Galland, andGustavo A. González-Aguilar

20 Lipids in Fruits and Vegetables: Chemistry and Biological Activities 423Ramiro Baeza-Jiménez, Leticia X. López-Martínez, Rebeca García-Varela, and HugoS. García

21 Vitamin E (Tocopherols and Tocotrienols) in Fruits and Vegetables with Focuson Chemistry and Biological Activities 451Ibrahim Elmadfa and Alexa L. Meyer

22 Plant Vitamin C: One Single Molecule with a Plethora of Roles 463Ifigeneia Mellidou, Athanasios Koukounaras, Fani Chatzopoulou, Stefanos Kostas, andAngelos K. Kanellis

ixContents

23 Capsaicinoids: Occurrence, Chemistry, Biosynthesis, and Biological Effects 499Mathias Kaiser, Inocencio Higuera, and Francisco M. Goycoolea

24 Flavors and Aromas: Chemistry and Biological Functions 515Charles F. Forney and Jun Song

25 Recent Advances in Bioactivities of Common Food Biocompounactives 541Abdelkarim Guaâdaoui

26 Biomarkers for the Evaluation of Intake of Phytochemicals and Their BioactiveEffect 595María Tabernero Urbieta and José C.E. Serrano

Part II Influence of Postharvest Handling and Processing Technologies, andAnalysis of Phytochemicals 609

27 Influence of Postharvest Technologies and Handling Practices onPhytochemicals in Fruits and Vegetables 611Elhadi M. Yahia, María Serrano, Daniel Valero, and Gustavo A. González-Aguilar

28 Phytochemical Changes during Minimal Processing of Fresh Fruits andVegetables 629Gustavo A. González-Aguilar, Jesús Fernando Ayala-Zavala, Laura A. de la Rosa,Emilio Alvarez-Parrilla, A. Thalía Bernal-Mercado, and Cintia Anabela Mazzucotelli

29 Conventional and Novel Thermal Processing Used for the Improvement ofBioactive Phytochemicals in Fruits and Vegetables 649Sirithon Siriamornpun and Niwat Kaewseejan

30 Non-thermal Processing Effects on Fruits and Vegetables Phytonutrients 677Noor Akhmazillah Mohd Fauzi and Alifdalino Sulaiman

31 Chlorophylls and Colour Changes in Cooked Vegetables 703Maria Paciulli, Mariantonella Palermo, Emma Chiavaro, and Nicoletta Pellegrini

32 Pressurized Fluid Extraction of Phytochemicals from Fruits, Vegetables, Cereals,and Herbs 721Marleny D.A. Saldaña, Idaresit Ekaette, Carla S. Valdivieso Ramirez, Jane S. dos ReisCoimbra, and Lucio Cardozo-Filho

33 Supercritical Fluid Extraction of Bioactive Compounds from Fruits andVegetables 749Raghuraj Singh, Tushar Dhanani, and Satyanshu Kumar

34 The Use of Non-destructive Techniques to Assess the Nutritional Content ofFruits and Vegetables 763Maria L. Amodio, Muhammad M.A. Chaudhry, and Giancarlo Colelli

35 Rapid Estimation of Bioactive Phytochemicals in Vegetables and Fruits UsingNear Infrared Reflectance Spectroscopy 781Satyanshu Kumar, Raghuraj Singh, and Tushar Dhanani

36 Methods for Determining the Antioxidant Capacity of Food Constituents 803María Janeth Rodríguez-Roque, Robert Soliva-Fortuny, and Olga Martín-Belloso

x Contents

37 Enhancement of Phytochemicals Using Next-Generation Technologies for theProduction of High Quality Fruits and Vegetables 817Bhavneet Kaur, Avtar K. Handa, and Autar K. Mattoo

38 Modeling Shelf Life of Packaged, Ready-to-Eat Fruits and Vegetables withReference to the Fate of Nutritional Compounds 833Maria L. Amodio, Antonio Derossi, and Giancarlo Colelli

Volume II

Part III Phytochemicals in Some Fruits and Vegetables 857

39 Ackee (Blighia sapida Koenig)Machel A. Emanuel

859

40 Andean Berry (Vaccinium meridionale Swartz) 869María Elena Maldonado Celis, Yuly Nataly Franco Tobón, Carlos Agudelo,Sandra Sulay Arango, and Benjamin Rojano

41 Berries 883Luca Mazzoni, Jessica Scalzo, Lucia Di Vittori, Bruno Mezzetti, and Maurizio Battino

42 Bottle Gourd (Lagenaria siceraria) 909Debjani Nath, Pratyusha Banerjee, Mithun Shaw, and Manas Kumar Mukhopadhyay

43 Cacao (Theobroma cacao L.) 921Alfonso A. Gardea, Mónica L. García-Bañuelos, J. Antonio Orozco-Avitia, EstebanSánchez-Chávez, Bethzabet Sastré-Flores, and Graciela Ávila-Quezada

44 Cactus Pear Fruit and Cladodes 941Elhadi M. Yahia and Carmen Sáenz

45 Capsicums 957Puran Bridgemohan, Majeed Mohammed, and Ronell S.H. Bridgemohan

46 Carrots (Daucus carota L.)Cielo D. Char

969

47 Chayote (Sechium edule (Jacq.) Swartz) 979Oscar Andrés Del Ángel Coronel, Elizabeth León-García, Gilber Vela-Gutiérrez, JavierDe la Cruz Medina, Rebeca García-Varela, and Hugo S. García

48 Cherimoya (Annona cherimola Mill.) 993Luis M. Anaya-Esparza, Marco V. Ramírez-Marez, Efigenia Montalvo-González,and Jorge A. Sánchez-Burgos

49 Citrus 1003Ahmed Ait-Oubahou, Mohamed Benichou, Maha Sagar, Amar Kaanane, andElhadi M. Yahia

50 Dates (Phoenix dactylifera L.) 1023Elhadi M. Yahia, Ahmed Ait-Oubahou, and Mohammad Al Abid

51 Grapes 1041Alvaro Peña-Neira

xiContents

52 Grape Bagasse: A Potential Source of Phenolic Compounds 1055Fabiola C. Muñoz-De la Cruz, Frida R. Cornejo-García, Nadia M. Vázquez-Díaz, MiriamA. Anaya-Loyola, and Teresa García-Gasca

53 Guava (Psidium guajava) 1067Francisco J. Blancas-Benitez, Gustavo A. González-Aguilar, and Sonia GuadalupeSáyago-Ayerdi

54 Indian Gooseberry (Emblica officinalis Gaertn.) 1077Sunil Pareek, Alexander N. Shikov, Olga N. Pozharitskaya, Valery G. Makarov, GustavoA. González-Aguilar, Suyare A. Ramalho, and Narendra Narain

55 Loquat (Eriobotrya japonica Lindl.) 1107Mostafa Z. Sultan

56 Maqui (Aristotelia chilensis (Mol.) Stuntz) 1127Carolina Fredes and Paz Robert

57 Pecans (Carya illinoinensis) 1137Jose Alberto Gallegos-Infante, Nuria Elizabeth Rocha-Guzman, Ruben FranciscoGonzalez-Laredo, and Martha Rocio Moreno-Jimenez

58 Onion (Allium cepa L.) 1145Sunil Pareek, Narashans Alok Sagar, Sunil Sharma, and Vinay Kumar

59 Papaya (Carica papaya) 1163Laura E. Gayosso-García Sancho, Gilber Vela-Gutiérrez, and Hugo S. García

60 Pineapples (Ananas comosus) 1173Jorge A. Sánchez-Burgos and María de Lourdes García-Magaña

61 Pomegranates (Punica granatum L.) 1179Asghar Ramezanian and Mustafa Erkan

62 Potato and Other Root Crops 1195Anne Pihlanto

63 Prunus 1215Francisco J. Luna-Vázquez, César Ibarra-Alvarado, Alejandra Rojas-Molina, Juana I.Rojas-Molina and Moustapha Bah

64 Rambutan (Nephelium lappaceum L.) 1227Muhammad Tayyab Akhtar, Siti Nazirah Ismail, and Khozirah Shaari

65 Rose Apple (Syzygium jambos (L.) Alston) 1235Manjeshwar Shrinath Baliga, Karkala Shreedhara Ranganath Pai, Elroy Saldanha,Vikram Singh Ratnu, Rashmi Priya, Mohammed Adnan, and Taresh S. Naik

66 Soursop (Annona muricata) 1243Ana V. Coria-Téllez, Efigenia Montalvo-González, and Eva N. Obledo-Vázquez

67 Sugar Apple (Annona squamosa) 1253Andrés E. León-Fernández and Efigenia Montalvo-González

Contentsxii

68 Tomato (Solanum lycopersicum) 1259Elizabeth León-García, Oscar Andrés Del Ángel Coronel, Gilber Vela-Gutiérrez,Javier De la Cruz Medina, and Hugo S. García

69 Wild and Cultivated Mushrooms 1279Pirjo H. Mattila, Pertti Marnila, and Anne Pihlanto

70 Phytochemicals in Organic and Conventional Fruits and Vegetables 1305Giuseppina Pace Pereira Lima, Cristine Vanz Borges, Fabio Vianello,Luis Cisneros-Zevallos, and Igor Otavio Minatel

71 Recent Advances in Phytochemicals in Fruits and Vegetables 1323Fereidoon Shahidi, Priyatharini Ambigaipalan, and Anoma Chandrasekara

Index 1357

xiii

List of Contributors

Ahmad Faizal Abdull RazisLaboratory of Molecular BiomedicineInstitute of BioscienceLaboratory of Food Safety and Food IntegrityInstitute of Tropical Agriculture and Food SecurityUniversiti Putra MalaysiaSelangorMalaysia

Mohammed AdnanMangalore Institute of OncologyPumpwellMangaloreKarnatakaIndia

Tripti AgarwalDepartment of Agriculture and Environmental SciencesNational Institute of Food Technology Entrepreneurshipand Management (NIFTEM)Ministry of Food Processing IndustriesKundliSonepatHaryanaIndia

Carlos AgudeloNutrition and Dietetic SchoolUniversity of AntioquiaMedellínColombia

Ahmed Ait-OubahouAgronomic and Veterinary Institute Hassan IIAgadirMorocco

Muhammad Tayyab AkhtarLaboratory of Natural ProductsInstitute of BioscienceUniversiti Putra MalaysiaSelangorMalaysia

Mohammad Al AbidMantrust Services IncBramptonCanada

Emilio Álvarez-ParrillaAutonomous University of the City of JuarezJuarez, Anillo Envolvente del PRONAF y Estocolmo s/nChihuahuaMexico

Priyatharini AmbigaipalanDepartment of BiochemistryMemorial University of NewfoundlandSt. John’sNewfoundlandCanada

Maria L. AmodioDepartment of the Science of Agriculture, Food, andEnvironmentUniversity of FoggiaFoggiaItaly

Luis M. Anaya-EsparzaIntegral Food Research LaboratoryTechnological Institute of TepicTepicNayaritMexico

Miriam A. Anaya-LoyolaFaculty of Natural SciencesAutonomous University of QuerétaroQuerétaroMexico

xiv List of Contributors

Sandra Sulay ArangoFaculty of SciencesMetropolitan Institute of TechnologyMedellínColombia

Asvinidevi ArumugamLaboratory of UPM-MAKNA Cancer ResearchInstitute of BioscienceUniversiti Putra MalaysiaSelangorMalaysia

Graciela Ávila-QuezadaUniversity Autonomous of ChihuahuaZootechnics and Ecology DepartmentChihuahuaMexico

Jesús Fernando Ayala-ZavalaTechnology of Food of Vegetable OriginResearch Center for Food and DevelopmentHermosilloSonoraMexico

Ramiro Baeza-JiménezResearch Center for Food and Development (CIAD)DeliciasChihuahuaMexico

Moustapha BahLaboratory of Chemical and PharmacologicalResearch of Natural ProductsFaculty of ChemistryAutonomous University of QuerétaroQuerétaroMexico

Manjeshwar Shrinath BaligaMangalore Institute of OncologyPumpwellMangaloreKarnatakaIndia

Pratyusha BanerjeeDepartment of ZoologyUniversity of KalyaniNadiaWest BengalIndia

Maurizio BattinoDepartment of Odontostomatology and SpecializedClinical SciencesFaculty of MedicinePolytechnic University of MarcheAnconaItaly

Mohamed BenichouFood Sciences LaboratoryFaculty of SciencesCadi Ayyad UniversityMarrakechMorocco

A. Thalía Bernal-MercadoTechnology of Food of Vegetable OriginResearch Center for Food and DevelopmentHermosilloSonoraMexico

Francisco J. Blancas-BenítezIntegral Food Research LaboratoryTechnological Institute of TepicTepicNayaritMexico

Cristine Vanz BorgesDepartment of Chemistry and BiochemistryInstitute of BiosciencesPaulista State University (UNESP)BotucatuSão PauloBrazil

Laura Bravo-ClementeDepartment of Metabolism and NutritionInstitute of Food ScienceTechnology, and Nutrition (ICTAN-CSIC)Spanish National Research Council (CSIC)MadridSpain

Jeffrey K. BrechtHorticultural Sciences DepartmentInstitute of Food and Agricultural SciencesUniversity of FloridaGainesvilleFloridaUSA

xvList of Contributors

Puran BridgemohanUniversity of Trinidad and TobagoCentre of BiosciencesAgriculture and Food TechnologyWaterloo Research CampusCarapichaimaTrinidad

Ronell S.H. BridgemohanGeorgia College and State UniversityMilledgevilleGeorgiaUSA

Lucio Cardozo-FilhoDepartment of Chemical EngineeringState University of MaringáMaringáBrazil

Armando Carrillo-LópezFood Science and Technology Postgraduate ProgramFaculty of Chemical-Biological ScienceAutonomous University of SinaloaSinaloaMexico

Adriana Cavazos-GarduñoUniversity Center for Exact Science and Engineering(CUCEI)Pharmacobiology DepartmentUniversity of GuadalajaraGuadalajaraJaliscoMexico

Braulio Cervantes-PazFaculty of Natural SciencesAutonomous University of QuerétaroQuerétaroMexico

Anoma ChandrasekaraDepartment of Applied NutritionWayamba University of Sri LankaMakandura (Gonawila)Sri Lanka

Cielo D. CharBiopolymer Research and Engineering LaboratorySchool of Nutrition and DieteticsUniversity of the AndesLas CondesSantiagoChile

Fani ChatzopoulouGroup of Biotechnology of Pharmaceutical PlantsLaboratory of PharmacognosyDepartment of Pharmaceutical SciencesAristotle University of ThessalonikiThessalonikiGreece

Muhammad M. A. ChaudhryDepartment of the Science of AgricultureFood, and EnvironmentUniversity of FoggiaFoggiaItaly

Emma ChiavaroDepartment of Food and DrugUniversity of ParmaParmaItaly

Luis Cisneros-ZevallosDepartment of Horticultural SciencesTexas A&M UniversityCollege StationTexasUSA

Giancarlo ColelliDepartment of the Science of AgricultureFood, and EnvironmentUniversity of FoggiaFoggiaItaly

Ana V. Coria-TéllezLaboratory of Analysis of HeritageThe College of MichoacanLa PiedadMichoacanMexico

Frida R. Cornejo-GarcíaFaculty of Natural SciencesAutonomous University of QuerétaroQuerétaroMexico

Javier De la Cruz MedinaUNIDATechnological Institute of VeracruzVeracruzMexico

xvi List of Contributors

Oscar Andrés Del Ángel CoronelSuperior Techological Institute of HuatuscoFood Industry Engineering DivisionHuatuscoVeracruzMexico

Laura A. de la RosaAutonomous University of the City of JuarezJuarez, Anillo Envolvente del PRONAF y Estocolmo s/nChihuahuaMexico

Francisco Delgado-VargasSchool of Chemical and Biological SciencesAutonomous University of SinaloaCiudad Universitaria s/nCuliacanSinaloaMexico

Antonio DerossiDepartment of the Science of Agriculture, Food, andEnvironmentUniversity of FoggiaFoggiaItaly

Tushar DhananiICAR-Directorate of Medicinal and Aromatic PlantsResearchAnandGujaratIndia

Lucia Di VittoriDepartment of Agricultural, Food and EnvironmentalSciencesPolytechnic University of MarcheAnconaItaly

J. Abraham Domínguez-ÁvilaTechnology of Food of Plant OriginResearch Center for Food and DevelopmentHermosilloSonoraMexico

Jane S. dos Reis CoimbraDepartment of Food TechnologyFederal University of ViçosaViçosaBrazil

Idaresit EkaetteDepartment of Agricultural, Food andNutritional ScienceUniversity of AlbertaEdmontonAlbertaCanada

Ibrahim ElmadfaIUNS Past-President TR Department of NutritionalSciencesFaculty of Life SciencesUniversity of ViennaViennaAustria

Machel A. EmanuelDepartment of Life SciencesFaculty of Science and TechnologyUniversity of the West IndiesKingstonJamaica

Tatiana EmanuelliIntegrated Center for Laboratory Analysis Development(NIDAL)Department of Food Technology and ScienceFederal University of Santa MariaSanta MariaBrazil

Mustafa ErkanDepartment of HorticultureFaculty of AgricultureAkdeniz UniversityAntalyaTurkey

Mark L. FaillaHuman Nutrition ProgramThe Ohio State UniversityColumbusOhioUSA

Charles F. ForneyKentville Research and Development CentreAgriculture and Agri-Food CanadaKentvilleNova ScotiaCanada

Yuly Nataly Franco TobónFaculty of Pharmaceutical and Food SciencesUniversity of AntioquiaHospital Pablo Tobón UribeMedellínColombia

xviiList of Contributors

Carolina FredesDepartment of Food Science and Chemical TechnologyFaculty of Chemical and Pharmaceutical SciencesUniversity of ChileSantiagoChile

Jose Alberto Gallegos-InfanteChemical and Biochemical DepartmentDurango Institute of TechnologyDurangoMexico

Hugo S. GarcíaUNIDATechnological Institute of VeracruzVeracruzMexico

Mónica L. García-BañuelosResearch Center for Food and Development, A.C.(C.I.A.D.)HermosilloSonoraMexico

Teresa García-GascaFaculty of Natural SciencesAutonomous University of QuerétaroQuerétaroMexico

María de Lourdes García-MagañaIntegral Food Research LaboratoryTechnological Institute of TepicTepicNayaritMexico

Lorena Asucena García NoguezFaculty of MedicineAutonomous University of QuerétaroQuerétaroMexico

Pablo García-SolísFaculty of MedicineAutonomous University of QuerétaroQuerétaroMexico

Rebeca García-VarelaCIATEJApodacaNueva LeonMexico

Alfonso A. GardeaResearch Center for Food and Development, A.C.(C.I.A.D.) HermosilloSonoraMexico

Laura E. Gayosso-García SanchoEngineering in Food TechnologyState University of SonoraLey Federal del Trabajo s/nHermosilloSonoraMexico

Gustavo A. González-AguilarTechnology of Food of Vegetable OriginResearch Center for Food and DevelopmentHermosilloSonoraMexico

Aarón F. González-CórdovaCenter for Food Research and Development (CIAD)HermosilloSamaraMexico

Ruben Francisco Gonzalez-LaredoChemical and Biochemical DepartmentDurango Institute of TechnologyDurangoMexico

Francisco M. GoycooleaSchool of Food Science and NutritionUniversity of LeedsLeedsUK

Abdelkarim GuaâdaouiLaboratory of Genetics and Biotechnology (LGB)Team (2) Valorisation of Natural and SyntheticProducts and BiotechnologiesDepartment of Biology, Faculty of Sciences (FSO)Mohammed the First University (UMP)OujdaMorocco

xviii List of Contributors

Fabiola Gutiérrez-OrozcoMead Johnson NutritionEvansvilleIndianaUSA

Avtar K. HandaDepartment of HorticulturePurdue UniversityWest LafayetteIndianaUSA

Shinko HataResearch LaboratoryIg-M Co. Ltd.NakamachiMinatojimaChuo-kuKobeJapan

Nancy Georgina Hernández ChanFaculty of MedicineAutonomous University of QuerétaroQuerétaroMexico

Adrián Hernández MendozaCenter for Food Research and Development (CIAD)HermosilloSonoraMexico

Hebert Luis Hernández-MontielFaculty of MedicineAutonomous University of QuerétaroQuerétaroMexico

Ana Gabriela Hernández PugaFaculty of MedicineAutonomous University of QuerétaroQuerétaroMexico

Inocencio HigueraFood Technology UnitCenter for Research and Assistance in Technologyand Design of the State of JaliscoA.C. (CIATEJ)ZapopanJaliscoMexico

César Ibarra-AlvaradoLaboratory of Chemical and Pharmacological Researchof Natural ProductsFaculty of ChemistryAutonomous University of QuerétaroQuerétaroMexico

Siti Nazirah IsmailLaboratory of Natural ProductsInstitute of BioscienceUniversiti Putra MalaysiaSelangorMalaysia

Eduardo Jacob-LopesDepartment of Food Technology and ScienceFederal University of Santa MariaSanta MariaBrazil

Amar KaananeAgronomic and Veterinary Institute Hassan IIRabatMorocco

Niwat KaewseejanDepartment of ChemistryFaculty of ScienceMahasarakham UniversityMaha SarakhamThailand

Mathias KaiserUniversity of MünsterIBBPMünsterGermany

Angelos K. KanellisGroup of Biotechnology of Pharmaceutical PlantsLaboratory of PharmacognosyDepartment of Pharmaceutical SciencesAristotle University of ThessalonikiThessalonikiGreece

xixList of Contributors

Bhavneet KaurSustainable Agricultural Systems LaboratoryThe Henry A. Wallace Agricultural Research CenterAgricultural Research ServiceUnited States Department of AgricultureBeltsvilleMarylandUSA

Nattaya KonsueSchool of Agro-IndustryMae Fah Luang UniversityChiang RaiThailand

Stefanos KostasDepartment of HorticultureSchool of AgricultureAristotle University of ThessalonikiThessalonikiGreece

Athanasios KoukounarasDepartment of HorticultureSchool of AgricultureAristotle University of ThessalonikiThessalonikiGreece

Satyanshu KumarICAR-Directorate of Medicinal and Aromatic PlantsResearchAnandGujaratIndia

Vinay KumarDepartment of Agriculture and Environmental SciencesNational Institute of Food Technology Entrepreneurshipand Management (NIFTEM)Ministry of Food Processing IndustriesKundliSonepatHaryanaIndia

Manas Kumar MukhopadhyayDepartment of ZoologyUniversity of KalyaniNadiaWest BengalIndia

Andrés E. León-FernándezIntegral Food Research LaboratoryTechnological Institute of TepicTepicNayaritMexico

Elizabeth León-GarcíaUNIDATechnological Institute of VeracruzVeracruzMexico

Gabriela López-AnguloSchool of Chemical and Biological SciencesAutonomous University of SinaloaCiudad Universitaria s/nCuliacanSinaloaMexico

Mónica López HidalgoFaculty of MedicineAutonomous University of QuerétaroQuerétaroMexico

Leticia X. López-MartínezCONACYT-Research Center for Food and Development(CIAD)CuliacánSinaloaMexico

Francisco J. Luna-VázquezLaboratory of Chemical and PharmacologicalResearch of Natural ProductsFaculty of ChemistryAutonomous University of QuerétaroQuerétaroMexico

Valery G. MakarovSt-Petersburg Institute of PharmacyLeningrad RegionVsevolozhskyRussia

María Elena Maldonado CelisNutrition and Dietetic SchoolUniversity of AntioquiaMedellínColombia

xx List of Contributors

Pertti MarnilaNatural Resources Institute Finland (Luke)JokioinenFinland

Olga Martín-BellosoDepartment of Food TechnologyUTPV-CeRTAUniversity of LleidaLleidaSpain

María Raquel Mateos BrizDepartment of Metabolism and NutritionInstitute of Food ScienceTechnology, and Nutrition (ICTAN-CSIC)Spanish National Research Council (CSIC)MadridSpain

Pirjo H. MattilaNatural Resources Institute Finland (Luke)JokioinenFinland

Autar K. MattooSustainable Agricultural Systems LaboratoryThe Henry A. Wallace Agricultural Research CenterAgricultural Research ServiceUnited States Department of AgricultureBeltsvilleMarylandUSA

Luca MazzoniDepartment of Agricultural, Food and EnvironmentalSciencesPolytechnic University of MarcheAnconaItaly

Cintia Anabela MazzucotelliEngineering FacultyNational University of Mar del PlataMar del PlataArgentina

Ifigeneia MellidouGroup of Biotechnology of Pharmaceutical PlantsLaboratory of PharmacognosyDepartment of Pharmaceutical SciencesAristotle University of ThessalonikiThessalonikiGreece

Lorena Méndez VillaFaculty of MedicineAutonomous University of QuerétaroQuerétaroMexico

Alexa L. MeyerDepartment of Nutritional SciencesFaculty of Life SciencesUniversity of ViennaViennaAustria

Bruno MezzettiDepartment of Agricultural, Food and EnvironmentalSciencesPolytechnic University of MarcheAnconaItaly

Igor Otavio MinatelDepartment of Chemistry and BiochemistryInstitute of BiosciencesUniversidade Estadual Paulista (UNESP)BotucatuSão PauloBrazil

Yoshiyuki MizushinaResearch LaboratoryIg-M Co. Ltd.NakamachiMinatojimaChuo-kuKobeJapan

Majeed MohammedDepartment of Food ProductionFaculty of Food and ProductionThe University of the West IndiesSt. AugustineTrinidad

Noor Akhmazillah Mohd FauziDepartment of Chemical Engineering TechnologyFaculty of Engineering TechnologyUniversiti Tun Hussein Onn Malaysia (UTHM)Batu PahatJohorMalaysia

xxiList of Contributors

Efigenia Montalvo-GonzálezIntegral Food Research LaboratoryTechnological Institute of TepicTepicNayaritMexico

Julio Montes-ÁvilaSchool of Chemical and Biological SciencesAutonomous University of SinaloaCiudad Universitaria s/nCuliacanSinaloaMexico

Nelly Angélica Morales GuerreroFaculty of MedicineAutonomous University of QuerétaroQuerétaroMexico

Martha Rocio Moreno-JimenezChemical and Biochemical DepartmentDurango Institute of TechnologyDurangoMexico

Manas Kumar MukhopadhyayDepartment of ZoologyUniversity of KalyaniNadiaWest BengalIndia

Fabiola C. Muñoz-De la CruzFaculty of Natural SciencesAutonomous University of QuerétaroQuerétaroMexico

Taresh S. NaikFather Muller Medical CollegeMangaloreKarnatakaIndia

Narendra NarainLaboratory of Flavor and Chromatographic AnalysisFederal University of SergipeSao Cristovao-SEBrazil

Debjani NathDepartment of ZoologyUniversity of KalyaniNadiaWest BengalIndia

Eva N. Obledo-VázquezUnit of Plant BiotechnologyCenter for Research and Assistance in Technologyand Design of the State of JaliscoGuadalajaraMexico

Francisco J. Olivas-AguirreDepartment of Chemical-Biological SciencesAutonomous University of the City of JuarezChihuahuaMexico

José de Jesús Ornelas-PazCenter for Research in Food and DevelopmentUnidad Cuauhtémoc, Laboratory of Phytochemicalsand Nutrients, CuauhtémocChihuahuaMexico

J. Antonio Orozco-AvitiaResearch Center for Food and Development, A.C. (C.I.A.D.)HermosilloSonoraMexico

Ramón Pacheco-OrdazCenter for Food Research and Development A.C. (CIAD)HermosilloSonoraMexico

Maria PaciulliDepartment of Food and DrugUniversity of ParmaParmaItaly

Mariantonella PalermoDepartment of Agriculture and Food ScienceUniversity of Naples Federico IINaplesItaly

xxii List of Contributors

Sunil PareekDepartment of Agriculture & Environmental SciencesNational Institute of Food Technology Entrepreneurshipand Management (NIFTEM)Ministry of Food Processing IndustriesKundliSonepatHaryanaIndia

Nicoletta PellegriniDepartment of Food and DrugUniversity of ParmaParmaItaly

Alvaro Peña-NeiraFaculty of Agronomical SciencesUniversity of ChileCampus AntumapuLa PintanaSantiagoChile

Giuseppina Pace Pereira LimaDepartment of Chemistry and BiochemistryInstitute of BiosciencesUniversidade Estadual Paulista (UNESP)BotucatuSão PauloBrazil

Karkala Shreedhara Ranganath PaiDepartment of PharmacologyManipal College of Pharmaceutical SciencesManipal UniversityManipalKarnatakaIndia

Jara Pérez-JiménezDepartment of Metabolism and NutritionInstitute of Food ScienceTechnology, and Nutrition (ICTAN-CSIC)Spanish National Research Council (CSIC)MadridSpain

Anne PihlantoNatural Resources Institute Finland (Luke)JokioinenFinland

Olga N. PozharitskayaSt-Petersburg Institute of PharmacyLeningrad RegionVsevolozhskyRussia

Rashmi PriyaInstitute for Molecular BiosciencesUniversity of QueenslandBrisbaneAustralia

Leila Queiroz ZepkaDepartment of Food Technology and ScienceFederal University of Santa MariaSanta MariaBrazil

Ana Elena Quirós SaucedaCenter for Food Research and Development (CIAD)HermosilloSonoraMexico

Suyare A. RamalhoLaboratory of Flavor and Chromatographic AnalysisFederal University of SergipeSao Cristovao-SEBrazil

Asghar RamezanianDepartment of Horticultural ScienceCollege of AgricultureShiraz UniversityShirazIran

Marco V. Ramírez-MarezDepartment of Biochemical EngineeringTechnological Institute of MoreliaMorelia MichMexico

Vikram Singh RatnuQueensland Brain InstituteUniversity of QueenslandBrisbaneAustralia

Julián Valeriano Reyes LópezFaculty of MedicineAutonomous University of QuerétaroQuerétaroMexico

xxiiiList of Contributors

Paz RobertDepartment of Food Science and Chemical TechnologyFaculty of Chemical and Pharmaceutical SciencesUniversity of ChileSantiagoChile

Ludivina Robles-OsorioFaculty of MedicineAutonomous University of QuerétaroQuerétaroMexico

Nuria Elizabeth Rocha-GuzmanChemical and Biochemical DepartmentDurango Institute of TechnologyDurangoMexico

María Janeth Rodríguez-RoqueFaculty of Agrotechnological SciencesAutonomous University of ChihuahuaAv. Universidad s/nChihuahuaMexico

Miguel RoehrsUniversity Hospital of Santa Maria (HUSM)Integrated Center for Laboratory Analysis Development(NIDAL)Federal University of Santa MariaSanta MariaBrazil

Benjamin RojanoFaculty of SciencesNational University of ColombiaMedellínColombia

Alejandra Rojas-MolinaLaboratory of Chemical and PharmacologicalResearch of Natural ProductsFaculty of ChemistryAutonomous University of QuerétaroQuerétaroMexico

Juana I. Rojas-MolinaLaboratory of Chemical and PharmacologicalResearch of Natural ProductsFaculty of ChemistryAutonomous University of QuerétaroQuerétaroMexico

Paula Rossini AugustiInstitute of Food Science and TechnologyFederal University of Rio Grande do SulPorto AlegreBrazil

Carmen SáenzDepartment of Agroindustry and OenologyFaculty of Agricultural SciencesUniversity of ChileSantiagoChile

Maha SagarFood Sciences LaboratoryFaculty of SciencesCadi Ayyad UniversityMarrakechMorocco

Narashans Alok SagarDepartment of Agriculture and Environmental SciencesNational Institute of Food Technology Entrepreneurshipand Management (NIFTEM)Ministry of Food Processing IndustriesKundliSonepatHaryanaIndia

Marleny D.A. SaldañaDepartment of Agricultural, Food and NutritionalSciencesFaculty of Agricultural, Life and Environmental SciencesUniversity of AlbertaEdmontonAlbertaCanada

Elroy SaldanhaFather Muller Medical CollegeMangaloreKarnatakaIndia

xxiv List of Contributors

Mikal E. SaltveitMann LaboratoryDepartment of Plant SciencesUniversity of CaliforniaDavisCaliforniaUSA

Jorge A. Sánchez-BurgosIntegral Food Research LaboratoryTechnological Institute of TepicTepicNayaritMexico

Esteban Sánchez-ChávezResearch Center for Food and Development, A.C.(C.I.A.D.)HermosilloSonoraMexico

Beatriz Sarriá RuízDepartment of Metabolism and NutritionInstitute of Food ScienceTechnology, and Nutrition (ICTAN-CSIC)Spanish National Research Council (CSIC)MadridSpain

Bethzabet Sastré-FloresVirginia Cooperative ExtensionLoudoun OfficeLeesburgVirginiaUSA

Fulgencio D. Saura-CalixtoDepartment of Metabolism and NutritionInstitute of Food ScienceTechnology, and Nutrition (ICTAN-CSIC)Spanish National Research Council (CSIC)MadridSpain

Sonia Guadalupe Sáyago-AyerdiIntegral Food Research LaboratoryTechnological Institute of TepicTepicNayaritMexico

Jessica ScalzoCosta Berry CategoryRange RoadCorindiNew South WalesAustralia

José C.E. SerranoNUTRENNutrigenomicsUniversity of LleidaLleidaSpain

María SerranoDepartment of Applied BiologySuperior Polytechnic School of OrihuelaUniversity Miguel HernándezOrihuela (Alicante)Spain

Julio César Serrano-NiñoUniversity Center for Exact Science andEngineering (CUCEI)Pharmacobiology DepartmentUniversity of GuadalajaraGuadalajaraJaliscoMexico

Khozirah ShaariLaboratory of Natural ProductsInstitute of BioscienceUniversiti Putra MalaysiaSelangorMalaysia

Fereidoon ShahidiDepartment of BiochemistryMemorial University of NewfoundlandSt. John’sNewfoundlandCanada

Sunil SharmaDepartment of Agriculture and Environmental SciencesNational Institute of Food Technology Entrepreneurshipand Management (NIFTEM)Ministry of Food Processing IndustriesKundliSonepatHaryanaIndia

xxvList of Contributors

Mithun ShawDepartment of ZoologyUniversity of KalyaniNadiaWest BengalIndia

Alexander N. ShikovSt-Petersburg Institute of PharmacyLeningrad RegionVsevolozhskyRussia

Raghuraj SinghICAR-Directorate of Medicinal and Aromatic PlantsResearchAnandGujaratIndia

Sirithon SiriamornpunDepartment of Food Technology and NutritionFaculty of TechnologyMahasarakham UniversityMaha SarakhamThailand

Juan Carlos Solís-SLaboratory of Molecular and Cellular PhysiologyDepartment of Biomedical SciencesFaculty of MedicineAutonomous University of QuerétaroQuerétaroMexico

Robert Soliva-FortunyDepartment of Food TechnologyUTPV-CeRTAUniversity of LleidaLleidaSpain

Jun SongPostharvest PhysiologistKentville Research and Development CentreAgriculture and Agri-Food CanadaKentvilleNova ScotiaCanada

Alifdalino SulaimanDepartment of Process and Food EngineeringFaculty of EngineeringUniversiti Putra Malaysia (UPM)SelangorMalaysia

Mostafa Z. SultanHorticultural DepartmentFaculty of AgricultureAl-Azhar UniversityNasr CityCairoEgypt

Mette SvendsenSection for Preventive CardiologyCentre of Preventive MedicineOslo University HospitalNorway

María Tabernero UrbietaImdea Food InstituteCarretera de CantoBlancoMadridSpain

Carla S. Valdivieso RamirezDepartment of Agricultural, Food and NutritionalScienceUniversity of AlbertaEdmontonAlbertaCanada

Daniel ValeroDepartment of Applied BiologySuperior Polytechnic School of OrihuelaUniversity Miguel HernándezOrihuela (Alicante)Spain

Belinda Vallejo-GallandCenter for Food Research and Development (CIAD)HermosilloSonoraMexico

Nadia M. Vázquez-DíazFaculty of Natural SciencesAutonomous University of QuerétaroQuerétaroMexico

Gilber Vela-GutiérrezUniversity of Sciences and Arts of ChiapasFaculty of Nutrition and Food SciencesTuxtla GutiérrezChiapasMexico

xxvi List of Contributors

Gustavo R. Velderrain RodríguezTechnology of Food of Vegetable OriginResearch Center for Food and DevelopmentHermosilloSonoraMexico

Haydé Azeneth Vergara CastañedaFaculty of MedicineAutonomous University of QuerétaroQuerétaroMexico

Fabio VianelloDepartment of Comparative Biomedicineand Food ScienceUniversity of Padua (UNIPD)PaduaItaly

Abraham Wall-MedranoDepartment of Health SciencesInstitute of Biomedical SciencesAutonomous University of the City of JuarezChihuahuaMexico

Elhadi M. YahiaFaculty of Natural SciencesAutonomous University of QuerétaroAvenida de las Ciencias s/nJuriquillaQuerétaroMexico

xxvii

Foreword

The importance of including a variety of fruits andvegetables in our diet in order to maintain our generalhealth and to avoid chronic diseases is recognized by boththe scientific community and the public. Increasing pub­lic awareness of the health benefits to be accrued fromconsuming plant foods containing high levels of nutrientsis illustrated by, and has been exploited by, the marketingof the so-called “superfoods,” which include fruits andvegetables like açaí, blueberry, broccoli, kale, pomegran­ate, and others. This is despite there actually being noscientific or legal definition of a superfood – just that amarketer has highlighted its nutrient density. A similarsituation exists for so-called “functional foods,” usuallymeaning processed foods that have been fortified withbiologically active compounds (often or even usuallyplant based) that have been related to health promotion.A distinction between superfoods and functional foods isthat, in contrast to super foods, products marketed asfunctional foods usually are required by law to containcompounds that have clinically proven and documentedhealth benefits.The phytochemicals that are responsible for the nutri­

tional and health benefits accruing from consumption offruits and vegetables are numerous and varied. Whilemany of these phytochemicals are ubiquitous, such as thevitamins and dietary fiber, many more are unique todifferent groups of produce or even to individual species.Arguably, the nutritionally important phytochemicals area subset of an even larger array, all with critical functionsin the physiology of the plants in which they are found.Much research has been conducted for the purpose ofidentifying either the biological function of phytochem­icals in plant physiology or their biological activity inanimals and humans leading to health-related effects.However, with over 8000 phytochemicals known, thiswork is far from complete. Indeed, matters are compli­cated by accumulating evidence that the actions of phy­tochemicals, in both plant physiology and animal orhuman health, are synergistic. This means that studyingindividual phytochemicals in isolation, although to someextent unavoidable, is probably a mistake in terms ofdeveloping a complete understanding of their roles. At

this time, there is clearly a need for the current phyto­chemical picture, incomplete as the knowledge still maybe, to be assembled in one place for the benefit of thescientific and academic communities. This book, Fruitand Vegetable Phytochemicals: Chemistry and HumanHealth, which Elhadi Yahia has assembled with theassistance of more than 200 individual chapter authors,admirably addresses that need.The chapters in the first part of this book explore

either the biological activity and bioavailability of phy­tochemicals from fruits and vegetables, and the benefitsin terms of human health when they are included in thediet, or the biological function of phytochemicals in thephysiology of fruits and vegetables. Fruits and vegeta­bles have always been considered to be healthy foodscontaining essential vitamins, minerals, and dietaryfiber. This group of chapters includes coverage of thosebasics, but ventures beyond to examine the full array ofphytochemicals for which evidence has been found thatthey either promote general health and vitality, such asthrough their action as antioxidants, or exhibit morespecific effects in protecting against the onset of cancer,cardiovascular and neurodegenerative diseases, and dia­betes. Other chapters describe the biosynthesis andbiological functions of various phytochemicals in fruitsand vegetables. In sum, these chapters bring the readerup to date on the body of scientific knowledge concern­ing phytochemistry, phytochemicals, and their influenceon human health.The 12 chapters in the second part of the book address

the influence of postharvest handling and technologieson fruit and vegetable phytochemicals as well asmethodsto measure both the amounts of phytochemicals andtheir functional properties in fruits and vegetables. Howfresh fruits and vegetables are handled, stored, andtransported can have important consequences in termsof their phytochemistry. How they are processed andcooked also impacts phytochemical composition. Meth­ods of extraction of phytochemicals from fruits andvegetables for use in functional foods and nutritionalsupplements are also covered. Several of the chaptershere address sensory and other quality aspects in relation

xxviii Foreword

to phytochemicals, including the technologies of han­dling and processing that influence phytochemical com­position and therefore fruit and vegetable quality.Phytochemicals certainly contribute to the sensoryappeal of fruits and vegetables. For many fruiting organs,this likely relates to evolutionary selection favoringconsumption by animals and leading to seed dispersal.Fruits and vegetables contain diverse arrays of coloredcompounds, including chlorophyll, carotenoids, flavo­noids, and betalains, which contribute to the attractive­ness of produce to animals and humans. Fruits andvegetables also produce complex and varied arrays ofvolatile aroma compounds and soluble taste compoundsthat are incredibly important in our enjoyment of thesehealthy foods. Employing proper harvesting, handling,storage, and processing practices to ensure the highestpossible desirability of fruits and vegetables has manybenefits. As expressed by the late Dr. Adel Kader, “Pro­viding better flavored fruits and vegetables is likely toincrease their consumption, whichwould be good for theproducers and marketers (making more money or atleast staying in business) as well as for the consumers(increased consumption of healthy foods).”

The third part of this book comprises about threedozen individual chapters covering the phytochemistryof different fruit and vegetable species. These chaptersserve to further illustrate the wonderful diversity ofphytochemicals found in fruits, vegetables, and nuts.Dr. Yahia’s effort in bringing together this gathering of

experts to compile the state of the art on the phyto­chemistry of fruits and vegetables is praiseworthy. Thisbook is sure to be used to guide future research on thetopics included within it – both for identifying what isknown and for revealing that which is still unknown. Thisbook will also be appreciated for pointing out the impor­tant future research directions that need to be taken inorder for us tomake full use of fruits and vegetables in ourdiet for improving human health. My hope is that you, asa reader, appreciate the effort that went into creating thisencyclopedic coverage of fruit and vegetable phytochem­icals and the roles they play in plant and human life, as Iam sure that it will inspire many of you in your futureresearch and teaching.

Jeffrey K. Brecht, Ph.DUniversity of Florida