Université libre de Bruxelles

Gac (Momordica cochinchinensis) oilHuynh Cang Maia, Frédéric Debasteba Department of Chemical Engineering, Nong Lam University, Ho Chi Minh City, Viet Nam. Email: maihuynhcang@b Transfers, Interfaces and Processes- Chemical Engineering Unit, Ecole polytechnique de Bruxelles, Université libre de Bruxelles, F.D. Roosevelt street 50, B-1050 Brussels, Belgium. Email: fdebaste@ulb.ac.beAbstract?? Gac (Momordica cochinchinensis) fruit, originating from South-Eastern Asia, is considered as a superfruit thanks to the unequaled content in lycopene and other carotenoids of its arils. Direct uses of the fruit can be considered in cooking or traditional medicine, yet, most interesting and large scale applications in food, cosmetic and pharmaceutical require to extract the gac oil with its carotenoids content. Gac oil production is subject to an increasing attention by the scientific and engineering domain but is still in its infancy compared to other oils productions. It is proposed to summarize the state of the art of gac oil processing by following the valorization chain. First the fruits properties are presented. Then, the steps used to store the fruit and produce the oil (drying, freezing, oil extraction) are presented. For each step, the different known options are compared in terms of process conditions and quality of the resulting oil. The usual properties of the gac oil are then reported with an emphasis on the carotenoid content and anti-oxidant activities. Further processing of the oils (concentration, carotenoids crystallization) are then addressed. The main existing and foreseen application of gac oils are finally discussed.1 Gac fruit and its properties1.1 Origin and name Gac (Momordica cochinchinensis (Lour) Spreng.) is botanically classified into the family of Cucurbitaceae, the genus of Momordica, and the species of Cochinchinensis. This perennial vine was given the name of Muricia cochinchinensis by Lou-reiro, and then Flora cochinchinensis by a Portuguese priest in 1790. In 1826, Sprengel concluded that this plant belonged to the genus of Linné Momordica and changed the name to Momordica cochinchinensis Spreng.ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "author" : [ { "dropping-particle" : "", "family" : "Bailey", "given" : "L. H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "1937" ] ] }, "publisher" : "Macmillan", "publisher-place" : "New York, N.Y.", "title" : "The garden of gourds", "type" : "book" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Bailey, 1937)", "plainTextFormattedCitation" : "(Bailey, 1937)", "previouslyFormattedCitation" : "(Bailey, 1937)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Bailey, 1937). Gac is known for its carotenoid content, which was identified for the first time in 1941 by Guichard and Bui ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/j.jfca.2005.02.001", "ISSN" : "08891575", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "Le Thuy", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Franke", "given" : "Adrian a.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Custer", "given" : "Laurie J.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Murphy", "given" : "Suzanne P.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Composition and Analysis", "id" : "ITEM-1", "issue" : "6-7", "issued" : { "date-parts" : [ [ "2006", "9" ] ] }, "page" : "664-668", "title" : "Momordica cochinchinensis Spreng. (gac) fruit carotenoids reevaluated", "type" : "article-journal", "volume" : "19" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Vuong et al., 2006)", "plainTextFormattedCitation" : "(Vuong et al., 2006)", "previouslyFormattedCitation" : "(Vuong et al., 2006)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Vuong et al., 2006). Gac is found throughout the Southeast Asian region from South China to Northeastern Australia. It is not only a traditional fruit in Vietnam but also a native fruit of China, Japan, India, Thailand, Laos, Cambodia, the Philippines, Malaysia and Bangladesh. Its common names in different countries are presented in Tab. 1 ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1177/156482650302400209", "ISSN" : "0379-5721", "abstract" : "Gac fruit (Momordica cochinchinensis Spreng) is indigenous to Vietnam and other countries in Southeast Asia. Its seed pulp contains high concentrations of carotenoids, especially the provitamin A, \u03b2-carotene. In northern Vietnam, gac fruits are seasonal and are mainly used in making a rice dish called xoi gac. The purpose of this study was to develop a method to collect and preserve gac fruit oil, to evaluate the nutritional composition of the oil, and to assess the acceptability of the gac oil by typical Vietnamese homemakers. One hundred women participated in training to learn how to prepare the fruits and operate the oil press. The women also participated in a survey of gac fruit use and their habitual use of animal fat and vegetable oil. Among all the participants in the training and surveys, 35 women actually produced oil from gac fruits grown in the village, using manual oil presses and locally available materials. The total carotene concentration in gac fruit oil was 5,700 \u03bcg/ml. The concentration ...", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "L. T.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "King", "given" : "J. C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food and Nutrition Bulletin", "id" : "ITEM-1", "issue" : "2", "issued" : { "date-parts" : [ [ "2003", "6", "28" ] ] }, "page" : "224-230", "publisher" : "SAGE PublicationsSage CA: Los Angeles, CA", "title" : "A Method of Preserving and Testing the Acceptability of Gac Fruit Oil, a Good Source of \u03b2-Carotene and Essential Fatty Acids", "type" : "article-journal", "volume" : "24" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Vuong and King, 2003)", "plainTextFormattedCitation" : "(Vuong and King, 2003)", "previouslyFormattedCitation" : "(Vuong and King, 2003)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Vuong and King, 2003). A large, bright-red fruit, gac fruit is known as “sweet gourd” and esteemed as “the fruit from heaven” because of its ability to promote longevity, vitality, and healthADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1177/156482650002100211", "ISSN" : "0379-5721", "abstract" : "Solutions to micronutrient deficiencies that capitalize upon indigenous resources and foodstuffs offer a long-term mechanism for elevating the health status of disadvantaged people. In populations where intakes of animal foods are inadequate and food sources of retinol are not economically possible, efficient use of carotene-rich plants may prevent vitamin A deficiency. In Vietnam the gac fruit (Momordica cochinchinensis Spreng) is an excellent source of \u03b2-carotene (17\u201335 mg per 100 g of edible portion). This fruit is familiar to indigenous people and is easy to grow. However, it has been underutilized because it is available only three months a year, there have been no efforts to educate the at-risk population about its nutritional benefit, and research efforts in production or preservation techniques have been lacking. This paper describes the fruit, compares its nutritional value with that of familiar carotenoid-rich fruits, details its traditional usage in preparing rice, and discusses the acceptance ...", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "Le T.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food and Nutrition Bulletin", "id" : "ITEM-1", "issue" : "2", "issued" : { "date-parts" : [ [ "2000", "6", "28" ] ] }, "page" : "173-181", "publisher" : "SAGE PublicationsSage CA: Los Angeles, CA", "title" : "Underutilized \u03b2-Carotene\u2013Rich Crops of Vietnam", "type" : "article-journal", "volume" : "21" }, "uris" : [ "" ] }, { "id" : "ITEM-2", "itemData" : { "author" : [ { "dropping-particle" : "V", "family" : "Kuhnlein", "given" : "Harriet", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Nutrition reviews", "id" : "ITEM-2", "issue" : "11", "issued" : { "date-parts" : [ [ "2004" ] ] }, "page" : "439-42", "title" : "Karat, pulque, and gac: Three shining stars in the traditional food galaxy", "type" : "article-journal", "volume" : "62" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Vuong, 2000; Kuhnlein, 2004)", "plainTextFormattedCitation" : "(Vuong, 2000; Kuhnlein, 2004)", "previouslyFormattedCitation" : "(Vuong, 2000; Kuhnlein, 2004)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Vuong, 2000; Kuhnlein, 2004).Table 1. Common names of gac in different countries LanguageNameLanguageNameLatinMomordica cochinchinensis Spreng.Muricia cochinchinensis Lour.Muricia mixta Roxb.EnglishSpiny bitter gourdSweet gourdCochinchin gourdChineseMu Bie GuoLaoMak kaoMalayTeruahThaiFak kaoJapaneseKushika, MokubetsushiHindiHakur, Kakrol1.2 Culture and production In Vietnam, gac is cultivated in different regions, from the hills and mountains to the delta and coastal areas. In the Mekong Delta regions of Vietnam, gac grows on dioecious vines and is usually harvested from climbing hedges or wild plants. The vines are generally found on hedges of houses in the province or gardensADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1177/156482650002100211", "ISSN" : "0379-5721", "abstract" : "Solutions to micronutrient deficiencies that capitalize upon indigenous resources and foodstuffs offer a long-term mechanism for elevating the health status of disadvantaged people. In populations where intakes of animal foods are inadequate and food sources of retinol are not economically possible, efficient use of carotene-rich plants may prevent vitamin A deficiency. In Vietnam the gac fruit (Momordica cochinchinensis Spreng) is an excellent source of \u03b2-carotene (17\u201335 mg per 100 g of edible portion). This fruit is familiar to indigenous people and is easy to grow. However, it has been underutilized because it is available only three months a year, there have been no efforts to educate the at-risk population about its nutritional benefit, and research efforts in production or preservation techniques have been lacking. This paper describes the fruit, compares its nutritional value with that of familiar carotenoid-rich fruits, details its traditional usage in preparing rice, and discusses the acceptance ...", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "Le T.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food and Nutrition Bulletin", "id" : "ITEM-1", "issue" : "2", "issued" : { "date-parts" : [ [ "2000", "6", "28" ] ] }, "page" : "173-181", "publisher" : "SAGE PublicationsSage CA: Los Angeles, CA", "title" : "Underutilized \u03b2-Carotene\u2013Rich Crops of Vietnam", "type" : "article-journal", "volume" : "21" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Vuong, 2000)", "plainTextFormattedCitation" : "(Vuong, 2000)", "previouslyFormattedCitation" : "(Vuong, 2000)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Vuong, 2000). Traditionally, in Vietnam gac includes two varieties: gac Nep and gac Te. Gac Nep fruit has bigger size, thicker and darker red aril than gac Te has. Therefore, gac Nep is cultivated more in Vietnam for its size, color and nutritive composition. Nowadays, in Vietnam, gac Nep is being cultivated on an industrial scale to extract oil from the aril for its colorant and healthy benefits. The plant can be grown either from seeds or from root tubers. Humidity, heat, air circulation and light are required for gac seeds germination, which is very sensitive to cold and dry condition. Gac seeds are easily germinated in 7-10 days in comfortable conditions. It is cultivated once but harvested for several years. The vines can live up to 15 – 20 years. According to people in the Mekong delta, a gac vine on a frame of 50 m2 can produce from 100 to 200 fruits per year. Gac leaves are alternated and deeply divided from three to five lobes with serrated edges. Gac flowers are pale yellow and solitary in the axils of the leaves ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1177/156482650002100211", "ISSN" : "0379-5721", "abstract" : "Solutions to micronutrient deficiencies that capitalize upon indigenous resources and foodstuffs offer a long-term mechanism for elevating the health status of disadvantaged people. In populations where intakes of animal foods are inadequate and food sources of retinol are not economically possible, efficient use of carotene-rich plants may prevent vitamin A deficiency. In Vietnam the gac fruit (Momordica cochinchinensis Spreng) is an excellent source of \u03b2-carotene (17\u201335 mg per 100 g of edible portion). This fruit is familiar to indigenous people and is easy to grow. However, it has been underutilized because it is available only three months a year, there have been no efforts to educate the at-risk population about its nutritional benefit, and research efforts in production or preservation techniques have been lacking. This paper describes the fruit, compares its nutritional value with that of familiar carotenoid-rich fruits, details its traditional usage in preparing rice, and discusses the acceptance ...", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "Le T.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food and Nutrition Bulletin", "id" : "ITEM-1", "issue" : "2", "issued" : { "date-parts" : [ [ "2000", "6", "28" ] ] }, "page" : "173-181", "publisher" : "SAGE PublicationsSage CA: Los Angeles, CA", "title" : "Underutilized \u03b2-Carotene\u2013Rich Crops of Vietnam", "type" : "article-journal", "volume" : "21" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Vuong, 2000)", "plainTextFormattedCitation" : "(Vuong, 2000)", "previouslyFormattedCitation" : "(Vuong, 2000)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Vuong, 2000). The plant begins to bloom about two months after tubers have been planted. The flowers are pollinated by insects. Several vines must be grown together in the vicinity to ensure at least one mature male flower for mature female flowers nearby. Flowering usually occurs in April and continues to August and/or September. It takes about 18 to 20 days for a mature fruit since the emergence of the female flower bud. A plant produces about 30 to 60 fruits weighing 1-3 kg each in its season. The ripen fruit is harvested from August to February ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "author" : [ { "dropping-particle" : "", "family" : "Shadeque", "given" : "A.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Baruah", "given" : "G.K.S.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Indian farming", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "1984" ] ] }, "title" : "Sweet gourd: a popular vegetable of Assam", "type" : "article-journal" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Shadeque and Baruah, 1984)", "plainTextFormattedCitation" : "(Shadeque and Baruah, 1984)", "previouslyFormattedCitation" : "(Shadeque and Baruah, 1984)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Shadeque and Baruah, 1984).1.3 Fruit structure The fruits of the gac are round or oblong, mature to a size of about 13 cm in length and 10 cm in diameter, densely aculeate, and green when becoming dark orange or red when ripen. Gac fruits are picked when they are the optimal size, weight and color. However, gac fruit is mainly harvested in developmental stages, while gac fruits are orange/red and the seeds are hardened ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.ANRES.2016.04.003", "ISSN" : "2452-316X", "abstract" : "The effects were investigated of three different stages of harvesting, the storage time and sample preparation methods before extraction using a Waring blender (WBM) or ball mill (BMM) on the lycopene and \u03b2-carotene contents from the gac aril. It was found that after harvesting and being stored at 26\u00a0\u00b1\u00a01\u00a0\u00b0C and 24\u00b11% RH for 15\u00a0d, the lycopene contents from the color break, medium ripe and fully ripe stages of gac fruits grown in Thailand were in the ranges 0.11\u20138.99\u00a0mg/100\u00a0g fresh weight (FW), 3.88\u201322.94\u00a0mg/100\u00a0g FW and 18.95\u201350.11\u00a0mg/100\u00a0g FW, respectively, while the \u03b2-carotene contents were in the ranges 0.002\u20134.82\u00a0mg/100\u00a0g FW, 0.31\u201313.59\u00a0mg/100\u00a0g FW and 22.68\u201339.16\u00a0mg/100\u00a0g FW, respectively. In addition, neither the WBM nor the BMM sample preparation method had any significant (p\u00a0>\u00a00.05) effect on the analysis of these phytonutrients. Gac fruit at the fully ripe stage after 6\u00a0d of storage provided the highest lycopene content of 50.11\u00a0\u00b1\u00a01.59\u00a0mg/100\u00a0g FW, while the \u03b2-carotene was found highest (39.16\u00a0\u00b1\u00a01.29\u00a0mg/100\u00a0g FW) from fully ripe stage fruit after 15\u00a0d storage or when they had spoiled. Without classifying the fruits according to harvesting stages, equations for mixed ripe fruit were able to predict the lycopene and \u03b2-carotene contents in the aril with coefficients of determination of 0.77 and 0.89 with standard errors of the estimate of 16.09 and 6.39, respectively.", "author" : [ { "dropping-particle" : "", "family" : "Bhumsaidon", "given" : "Apinya", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Chamchong", "given" : "Montip", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Agriculture and Natural Resources", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2016", "7", "1" ] ] }, "page" : "257-263", "publisher" : "Elsevier", "title" : "Variation of lycopene and beta-carotene contents after harvesting of gac fruit and its prediction", "type" : "article-journal", "volume" : "50" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Bhumsaidon and Chamchong, 2016)", "plainTextFormattedCitation" : "(Bhumsaidon and Chamchong, 2016)", "previouslyFormattedCitation" : "(Bhumsaidon and Chamchong, 2016)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Bhumsaidon and Chamchong, 2016).Figure 1 shows the morphology of the gac fruit from the outside to the inside including exocarp, mesocarp, aril, seed. Weight distribution of gac fruit is presented in Tab. 2 ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1021/jf030616i", "ISBN" : "5105595726", "ISSN" : "0021-8561", "PMID" : "14733508", "abstract" : "In this study, we analyzed fatty acid and carotenoid composition of fruit tissues, including seed (which are surrounded by a bright red, oily aril) of Momordica cochinchinensis Spreng, known as gac in Vietnam. Carotenoid content was analyzed by reversed-phase HPLC, using a C(30) column and a method separating cis- and trans-isomers of the major carotenoids in this fruit. Mean values obtained in aril tissues were 1342 microg trans-, 204 microg cis-, and 2227 microg total lycopene; 597 microg trans-, 39 microg cis-, and 718 microg total beta-carotene; and 107 microg alpha-carotene/g FW. Mesocarp contained 11 microg trans-, 5 microg cis-beta-carotene/g FW, trace amounts of alpha-carotene, and no lycopene. Gac aril contained 22% fatty acids by weight, composed of 32% oleic, 29% palmitic, and 28% linoleic acids. Seeds contained primarily stearic acid (60.5%), smaller amounts of linoleic (20%), oleic (9%), and palmitic (5-6%) acids, and trace amounts of arachidic, cis-vaccenic, linolenic, and palmitoleic, eicosa-11-enoic acids, and eicosa-13-enoic (in one fruit only) acids.", "author" : [ { "dropping-particle" : "", "family" : "Ishida", "given" : "Betty K", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Turner", "given" : "Charlotta", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Chapman", "given" : "Mary H", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "McKeon", "given" : "Thomas a", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of agricultural and food chemistry", "id" : "ITEM-1", "issue" : "2", "issued" : { "date-parts" : [ [ "2004", "1", "28" ] ] }, "page" : "274-9", "title" : "Fatty acid and carotenoid composition of gac (Momordica cochinchinensis Spreng) fruit.", "type" : "article-journal", "volume" : "52" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Ishida et al., 2004)", "plainTextFormattedCitation" : "(Ishida et al., 2004)", "previouslyFormattedCitation" : "(Ishida et al., 2004)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Ishida et al., 2004):The exocarp of gac fruit is thorny, firstly green and turns orange or red when ripen. It is hard and covered with small spines 4.5 cm in height ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1177/156482650002100211", "ISSN" : "0379-5721", "abstract" : "Solutions to micronutrient deficiencies that capitalize upon indigenous resources and foodstuffs offer a long-term mechanism for elevating the health status of disadvantaged people. In populations where intakes of animal foods are inadequate and food sources of retinol are not economically possible, efficient use of carotene-rich plants may prevent vitamin A deficiency. In Vietnam the gac fruit (Momordica cochinchinensis Spreng) is an excellent source of \u03b2-carotene (17\u201335 mg per 100 g of edible portion). This fruit is familiar to indigenous people and is easy to grow. However, it has been underutilized because it is available only three months a year, there have been no efforts to educate the at-risk population about its nutritional benefit, and research efforts in production or preservation techniques have been lacking. This paper describes the fruit, compares its nutritional value with that of familiar carotenoid-rich fruits, details its traditional usage in preparing rice, and discusses the acceptance ...", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "Le T.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food and Nutrition Bulletin", "id" : "ITEM-1", "issue" : "2", "issued" : { "date-parts" : [ [ "2000", "6", "28" ] ] }, "page" : "173-181", "publisher" : "SAGE PublicationsSage CA: Los Angeles, CA", "title" : "Underutilized \u03b2-Carotene\u2013Rich Crops of Vietnam", "type" : "article-journal", "volume" : "21" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Vuong, 2000)", "plainTextFormattedCitation" : "(Vuong, 2000)", "previouslyFormattedCitation" : "(Vuong, 2000)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Vuong, 2000). In some fruits, the spines are smooth and dense, while the others are hard and widely spaced. The mesocarp represent nearly 50% of the weight of a gac fruit, which is spongy, orange and 4 cm of thickness ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1177/156482650002100211", "ISSN" : "0379-5721", "abstract" : "Solutions to micronutrient deficiencies that capitalize upon indigenous resources and foodstuffs offer a long-term mechanism for elevating the health status of disadvantaged people. In populations where intakes of animal foods are inadequate and food sources of retinol are not economically possible, efficient use of carotene-rich plants may prevent vitamin A deficiency. In Vietnam the gac fruit (Momordica cochinchinensis Spreng) is an excellent source of \u03b2-carotene (17\u201335 mg per 100 g of edible portion). This fruit is familiar to indigenous people and is easy to grow. However, it has been underutilized because it is available only three months a year, there have been no efforts to educate the at-risk population about its nutritional benefit, and research efforts in production or preservation techniques have been lacking. This paper describes the fruit, compares its nutritional value with that of familiar carotenoid-rich fruits, details its traditional usage in preparing rice, and discusses the acceptance ...", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "Le T.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food and Nutrition Bulletin", "id" : "ITEM-1", "issue" : "2", "issued" : { "date-parts" : [ [ "2000", "6", "28" ] ] }, "page" : "173-181", "publisher" : "SAGE PublicationsSage CA: Los Angeles, CA", "title" : "Underutilized \u03b2-Carotene\u2013Rich Crops of Vietnam", "type" : "article-journal", "volume" : "21" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Vuong, 2000)", "plainTextFormattedCitation" : "(Vuong, 2000)", "previouslyFormattedCitation" : "(Vuong, 2000)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Vuong, 2000). The mesocarp contain aril covering a black or brown seed inside and yellow connective tissue in the middle ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1177/156482650002100211", "ISSN" : "0379-5721", "abstract" : "Solutions to micronutrient deficiencies that capitalize upon indigenous resources and foodstuffs offer a long-term mechanism for elevating the health status of disadvantaged people. In populations where intakes of animal foods are inadequate and food sources of retinol are not economically possible, efficient use of carotene-rich plants may prevent vitamin A deficiency. In Vietnam the gac fruit (Momordica cochinchinensis Spreng) is an excellent source of \u03b2-carotene (17\u201335 mg per 100 g of edible portion). This fruit is familiar to indigenous people and is easy to grow. However, it has been underutilized because it is available only three months a year, there have been no efforts to educate the at-risk population about its nutritional benefit, and research efforts in production or preservation techniques have been lacking. This paper describes the fruit, compares its nutritional value with that of familiar carotenoid-rich fruits, details its traditional usage in preparing rice, and discusses the acceptance ...", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "Le T.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food and Nutrition Bulletin", "id" : "ITEM-1", "issue" : "2", "issued" : { "date-parts" : [ [ "2000", "6", "28" ] ] }, "page" : "173-181", "publisher" : "SAGE PublicationsSage CA: Los Angeles, CA", "title" : "Underutilized \u03b2-Carotene\u2013Rich Crops of Vietnam", "type" : "article-journal", "volume" : "21" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Vuong, 2000)", "plainTextFormattedCitation" : "(Vuong, 2000)", "previouslyFormattedCitation" : "(Vuong, 2000)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Vuong, 2000).The aril of gac fruit, accounting for 25% of the fruit weight, is red, soft and sticky, 1 to 3 mm of thickness, and is used for cooking. The aril texture is supple and spongy, similar to raw chicken livers. The mesocarp and the aril of gac fruit have slight taste of sweet as a cucumber ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1093/ajcn/75.5.872", "ISSN" : "0002-9165", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "Le T", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Dueker", "given" : "Stephen R", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Murphy", "given" : "Suzanne P", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "The American Journal of Clinical Nutrition", "id" : "ITEM-1", "issue" : "5", "issued" : { "date-parts" : [ [ "2002", "5", "1" ] ] }, "page" : "872-879", "publisher" : "Oxford University Press", "title" : "Plasma \u03b2-carotene and retinol concentrations of children increase after a 30-d supplementation with the fruit Momordica cochinchinensis (gac)", "type" : "article-journal", "volume" : "75" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Vuong, Dueker and Murphy, 2002)", "plainTextFormattedCitation" : "(Vuong, Dueker and Murphy, 2002)", "previouslyFormattedCitation" : "(Vuong, Dueker and Murphy, 2002)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Vuong, Dueker and Murphy, 2002). The aril of the gac fruit has high antioxidant activities thanks to its carotenoids content and valuable fatty acids. The seeds of gac fruit represent about 25% of the weight of the fruits weight. The seeds and arils are prepared with rice for a lustrous appearance and rich in oil, a slight flavor for rice. The seeds of Gac fruits are brown and look like small meteorites with gagged edges and black lines running through them. Fig. 1 Morphology of the gac fruitTable 2 Weight distribution of Gac fruit ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1021/jf030616i", "ISBN" : "5105595726", "ISSN" : "0021-8561", "PMID" : "14733508", "abstract" : "In this study, we analyzed fatty acid and carotenoid composition of fruit tissues, including seed (which are surrounded by a bright red, oily aril) of Momordica cochinchinensis Spreng, known as gac in Vietnam. Carotenoid content was analyzed by reversed-phase HPLC, using a C(30) column and a method separating cis- and trans-isomers of the major carotenoids in this fruit. Mean values obtained in aril tissues were 1342 microg trans-, 204 microg cis-, and 2227 microg total lycopene; 597 microg trans-, 39 microg cis-, and 718 microg total beta-carotene; and 107 microg alpha-carotene/g FW. Mesocarp contained 11 microg trans-, 5 microg cis-beta-carotene/g FW, trace amounts of alpha-carotene, and no lycopene. Gac aril contained 22% fatty acids by weight, composed of 32% oleic, 29% palmitic, and 28% linoleic acids. Seeds contained primarily stearic acid (60.5%), smaller amounts of linoleic (20%), oleic (9%), and palmitic (5-6%) acids, and trace amounts of arachidic, cis-vaccenic, linolenic, and palmitoleic, eicosa-11-enoic acids, and eicosa-13-enoic (in one fruit only) acids.", "author" : [ { "dropping-particle" : "", "family" : "Ishida", "given" : "Betty K", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Turner", "given" : "Charlotta", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Chapman", "given" : "Mary H", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "McKeon", "given" : "Thomas a", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of agricultural and food chemistry", "id" : "ITEM-1", "issue" : "2", "issued" : { "date-parts" : [ [ "2004", "1", "28" ] ] }, "page" : "274-9", "title" : "Fatty acid and carotenoid composition of gac (Momordica cochinchinensis Spreng) fruit.", "type" : "article-journal", "volume" : "52" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Ishida et al., 2004)", "plainTextFormattedCitation" : "(Ishida et al., 2004)", "previouslyFormattedCitation" : "(Ishida et al., 2004)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Ishida et al., 2004)Fruit partFresh weight (FW) (g)% total FW (%)Aril190.024.6Seed130.016.8Skin55.07.1Mesocarp373.748.4Connective tissue22.62.9Whole fruit772.01001.4 Fruit composition Chemical composition of the fresh gac fruit arils is presented in Tab. 3. The gac fruit aril has a high water content (around 76.8 % fresh weight (FW)). The oil content of the aril is about 17.3 % in dry weight (DW). Variability of the water and oil content is related to maturity, variety and cultivation conditions of gac fruit ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "ISSN" : "13309862", "abstract" : "Gac (Momordica cochinchinensis Spreng.) fruit arils contain an oil rich in carotenoids, especially lycopene and \u03b2-carotene. This oil can be extracted in water with the help of enzymes. A study of factors impacting the enzyme reaction process of gac fruit aril by using the Response Surface Methodology was conducted. A central composite design with four independent variables, namely enzyme concentration, time, temperature and the stirring speed of reaction was carried out. The results show that all of these 4 factors have a significant effect on the oil yield recovery, with no significant interaction between these factors. In the optimum conditions obtained (14.6 % of enzyme concentration, 127 min of incubation time, 58 \u00b0C of temperature and 162 rpm of stirring speed), the maximum estimated oil recovery and the total carotenoids extraction obtained would be of 79.5 % and 5.3 mg/g of dry mass, respectively. There is a strong correlation between oil recovery and total carotenoids content. The physiochemical properties of the extracted gac oil were characterized. Finally, the Schaal oven test shows that conservation time of gac oil is comparable to that of other edible oils.", "author" : [ { "dropping-particle" : "", "family" : "Mai", "given" : "H.C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Truong", "given" : "V.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Debaste", "given" : "F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food Technology and Biotechnology", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2013" ] ] }, "title" : "Optimization of enzyme-aided extraction of oil rich in carotenoids from gac fruit (Momordica cochinchinensis Spreng.)", "type" : "article-journal", "volume" : "51" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Mai, Truong and Debaste, 2013)", "plainTextFormattedCitation" : "(Mai, Truong and Debaste, 2013)", "previouslyFormattedCitation" : "(Mai, Truong and Debaste, 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Mai, Truong and Debaste, 2013). Some research have also shown that gac fruit contains a protein that can inhibit the proliferation of cancer cells ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1111/ijfs.12721", "ISSN" : "09505423", "author" : [ { "dropping-particle" : "V.", "family" : "Chuyen", "given" : "Hoang", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Golding", "given" : "John B.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Parks", "given" : "Sophie E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "International Journal of Food Science & Technology", "id" : "ITEM-1", "issue" : "3", "issued" : { "date-parts" : [ [ "2015", "3", "1" ] ] }, "page" : "567-577", "publisher" : "Wiley/Blackwell (10.1111)", "title" : "Gac fruit ( Momordica cochinchinensis Spreng.): a rich source of bioactive compounds and its potential health benefits", "type" : "article-journal", "volume" : "50" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Chuyen et al., 2015)", "plainTextFormattedCitation" : "(Chuyen et al., 2015)", "previouslyFormattedCitation" : "(Chuyen et al., 2015)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Chuyen et al., 2015).Table 3 Chemical compositions of Gac arils ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "ISSN" : "13309862", "abstract" : "Gac (Momordica cochinchinensis Spreng.) fruit arils contain an oil rich in carotenoids, especially lycopene and \u03b2-carotene. This oil can be extracted in water with the help of enzymes. A study of factors impacting the enzyme reaction process of gac fruit aril by using the Response Surface Methodology was conducted. A central composite design with four independent variables, namely enzyme concentration, time, temperature and the stirring speed of reaction was carried out. The results show that all of these 4 factors have a significant effect on the oil yield recovery, with no significant interaction between these factors. In the optimum conditions obtained (14.6 % of enzyme concentration, 127 min of incubation time, 58 \u00b0C of temperature and 162 rpm of stirring speed), the maximum estimated oil recovery and the total carotenoids extraction obtained would be of 79.5 % and 5.3 mg/g of dry mass, respectively. There is a strong correlation between oil recovery and total carotenoids content. The physiochemical properties of the extracted gac oil were characterized. Finally, the Schaal oven test shows that conservation time of gac oil is comparable to that of other edible oils.", "author" : [ { "dropping-particle" : "", "family" : "Mai", "given" : "H.C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Truong", "given" : "V.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Debaste", "given" : "F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food Technology and Biotechnology", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2013" ] ] }, "title" : "Optimization of enzyme-aided extraction of oil rich in carotenoids from gac fruit (Momordica cochinchinensis Spreng.)", "type" : "article-journal", "volume" : "51" }, "uris" : [ "" ] }, { "id" : "ITEM-2", "itemData" : { "DOI" : "10.1093/ajcn/75.5.872", "ISSN" : "0002-9165", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "Le T", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Dueker", "given" : "Stephen R", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Murphy", "given" : "Suzanne P", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "The American Journal of Clinical Nutrition", "id" : "ITEM-2", "issue" : "5", "issued" : { "date-parts" : [ [ "2002", "5", "1" ] ] }, "page" : "872-879", "publisher" : "Oxford University Press", "title" : "Plasma \u03b2-carotene and retinol concentrations of children increase after a 30-d supplementation with the fruit Momordica cochinchinensis (gac)", "type" : "article-journal", "volume" : "75" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Vuong, Dueker and Murphy, 2002; Mai, Truong and Debaste, 2013)", "plainTextFormattedCitation" : "(Vuong, Dueker and Murphy, 2002; Mai, Truong and Debaste, 2013)", "previouslyFormattedCitation" : "(Vuong, Dueker and Murphy, 2002; Mai, Truong and Debaste, 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Vuong, Dueker and Murphy, 2002; Mai, Truong and Debaste, 2013)CompositionValueWater content (%FW)76.8± 3.3Oil content (%DW)17.32.6Total carotenoids content (TCC, mg/g DW)6.1±0.2Crude protein (%)8.2 0.2Crude fiber (%)8.7 1.4Carbohydrate (g/100g aril)10.5Starch (g/100g)0.14Pectin (g/100g)1.25Cellulose (g/100g)1.8Results are expressed as mean valuesS.E.M (standard error of the mean), N=3.The carotenoids content, especially ?-carotene and lycopene, in the gac aril was found to be much higher than that in other common carotenoid-rich fruitADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1271/bbb.66.2479", "ISSN" : "0916-8451", "abstract" : "The carotenoids in Gac fruit (Momordica Cochinchinensis spreng) were analysed by high-performance liquid chromatography (HPLC), and the concentrations of \u03b2-carotene, lycopene, zeaxanthin and \u03b2-cryptoxanthin were measured. Lycopene was found to be predominantly present in the Gac seed membrane at a concentration of up to 380 \u03bcg/g of seed membrane. The concentration of lycopene in the Gac seed membrane was about ten-fold higher than that in known lycopene-rich fruit and vegetables, indicating that Gac fruit could be a new and potentially valuable source of lycopene.", "author" : [ { "dropping-particle" : "", "family" : "Aoki", "given" : "Hiromitsu", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Ieu", "given" : "Nguyen Thi Minh", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Kuze", "given" : "Noriko", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Tomisaka", "given" : "Kazue", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "Van", "family" : "Chuyen", "given" : "Nguyen", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Bioscience, Biotechnology, and Biochemistry", "id" : "ITEM-1", "issue" : "11", "issued" : { "date-parts" : [ [ "2002", "1", "22" ] ] }, "page" : "2479-2482", "publisher" : "Japan Society for Bioscience, Biotechnology, and Agrochemistry", "title" : "Carotenoid Pigments in Gac Fruit ( Momordica cochinchinensis Spreng)", "type" : "article-journal", "volume" : "66" }, "uris" : [ "" ] }, { "id" : "ITEM-2", "itemData" : { "DOI" : "10.1016/j.jfca.2005.02.001", "ISSN" : "08891575", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "Le Thuy", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Franke", "given" : "Adrian a.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Custer", "given" : "Laurie J.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Murphy", "given" : "Suzanne P.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Composition and Analysis", "id" : "ITEM-2", "issue" : "6-7", "issued" : { "date-parts" : [ [ "2006", "9" ] ] }, "page" : "664-668", "title" : "Momordica cochinchinensis Spreng. (gac) fruit carotenoids reevaluated", "type" : "article-journal", "volume" : "19" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Aoki et al., 2002; Vuong et al., 2006)", "plainTextFormattedCitation" : "(Aoki et al., 2002; Vuong et al., 2006)", "previouslyFormattedCitation" : "(Aoki et al., 2002; Vuong et al., 2006)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Aoki et al., 2002; Vuong et al., 2006). Different reports of carotenoids analysis in gac fruit are presented in Table 4. Gac fruit mesocarp has significantly lower carotenoid contents than gac fruit arils ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1271/bbb.66.2479", "ISSN" : "0916-8451", "abstract" : "The carotenoids in Gac fruit (Momordica Cochinchinensis spreng) were analysed by high-performance liquid chromatography (HPLC), and the concentrations of \u03b2-carotene, lycopene, zeaxanthin and \u03b2-cryptoxanthin were measured. Lycopene was found to be predominantly present in the Gac seed membrane at a concentration of up to 380 \u03bcg/g of seed membrane. The concentration of lycopene in the Gac seed membrane was about ten-fold higher than that in known lycopene-rich fruit and vegetables, indicating that Gac fruit could be a new and potentially valuable source of lycopene.", "author" : [ { "dropping-particle" : "", "family" : "Aoki", "given" : "Hiromitsu", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Ieu", "given" : "Nguyen Thi Minh", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Kuze", "given" : "Noriko", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Tomisaka", "given" : "Kazue", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "Van", "family" : "Chuyen", "given" : "Nguyen", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Bioscience, Biotechnology, and Biochemistry", "id" : "ITEM-1", "issue" : "11", "issued" : { "date-parts" : [ [ "2002", "1", "22" ] ] }, "page" : "2479-2482", "publisher" : "Japan Society for Bioscience, Biotechnology, and Agrochemistry", "title" : "Carotenoid Pigments in Gac Fruit ( Momordica cochinchinensis Spreng)", "type" : "article-journal", "volume" : "66" }, "uris" : [ "" ] }, { "id" : "ITEM-2", "itemData" : { "DOI" : "10.1021/jf030616i", "ISBN" : "5105595726", "ISSN" : "0021-8561", "PMID" : "14733508", "abstract" : "In this study, we analyzed fatty acid and carotenoid composition of fruit tissues, including seed (which are surrounded by a bright red, oily aril) of Momordica cochinchinensis Spreng, known as gac in Vietnam. Carotenoid content was analyzed by reversed-phase HPLC, using a C(30) column and a method separating cis- and trans-isomers of the major carotenoids in this fruit. Mean values obtained in aril tissues were 1342 microg trans-, 204 microg cis-, and 2227 microg total lycopene; 597 microg trans-, 39 microg cis-, and 718 microg total beta-carotene; and 107 microg alpha-carotene/g FW. Mesocarp contained 11 microg trans-, 5 microg cis-beta-carotene/g FW, trace amounts of alpha-carotene, and no lycopene. Gac aril contained 22% fatty acids by weight, composed of 32% oleic, 29% palmitic, and 28% linoleic acids. Seeds contained primarily stearic acid (60.5%), smaller amounts of linoleic (20%), oleic (9%), and palmitic (5-6%) acids, and trace amounts of arachidic, cis-vaccenic, linolenic, and palmitoleic, eicosa-11-enoic acids, and eicosa-13-enoic (in one fruit only) acids.", "author" : [ { "dropping-particle" : "", "family" : "Ishida", "given" : "Betty K", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Turner", "given" : "Charlotta", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Chapman", "given" : "Mary H", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "McKeon", "given" : "Thomas a", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of agricultural and food chemistry", "id" : "ITEM-2", "issue" : "2", "issued" : { "date-parts" : [ [ "2004", "1", "28" ] ] }, "page" : "274-9", "title" : "Fatty acid and carotenoid composition of gac (Momordica cochinchinensis Spreng) fruit.", "type" : "article-journal", "volume" : "52" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Aoki et al., 2002; Ishida et al., 2004)", "plainTextFormattedCitation" : "(Aoki et al., 2002; Ishida et al., 2004)", "previouslyFormattedCitation" : "(Aoki et al., 2002; Ishida et al., 2004)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Aoki et al., 2002; Ishida et al., 2004). The lycopene content of gac fruit arils is greater than that of other fruits considered to be rich in lycopene such as tomato, watermelon, and guava. The total concentration of lycopene in mature gac is about 3053 ?g / g FW, compared to 40-50 ?g / g FW of tomatoesADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1021/jf030616i", "ISBN" : "5105595726", "ISSN" : "0021-8561", "PMID" : "14733508", "abstract" : "In this study, we analyzed fatty acid and carotenoid composition of fruit tissues, including seed (which are surrounded by a bright red, oily aril) of Momordica cochinchinensis Spreng, known as gac in Vietnam. Carotenoid content was analyzed by reversed-phase HPLC, using a C(30) column and a method separating cis- and trans-isomers of the major carotenoids in this fruit. Mean values obtained in aril tissues were 1342 microg trans-, 204 microg cis-, and 2227 microg total lycopene; 597 microg trans-, 39 microg cis-, and 718 microg total beta-carotene; and 107 microg alpha-carotene/g FW. Mesocarp contained 11 microg trans-, 5 microg cis-beta-carotene/g FW, trace amounts of alpha-carotene, and no lycopene. Gac aril contained 22% fatty acids by weight, composed of 32% oleic, 29% palmitic, and 28% linoleic acids. Seeds contained primarily stearic acid (60.5%), smaller amounts of linoleic (20%), oleic (9%), and palmitic (5-6%) acids, and trace amounts of arachidic, cis-vaccenic, linolenic, and palmitoleic, eicosa-11-enoic acids, and eicosa-13-enoic (in one fruit only) acids.", "author" : [ { "dropping-particle" : "", "family" : "Ishida", "given" : "Betty K", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Turner", "given" : "Charlotta", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Chapman", "given" : "Mary H", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "McKeon", "given" : "Thomas a", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of agricultural and food chemistry", "id" : "ITEM-1", "issue" : "2", "issued" : { "date-parts" : [ [ "2004", "1", "28" ] ] }, "page" : "274-9", "title" : "Fatty acid and carotenoid composition of gac (Momordica cochinchinensis Spreng) fruit.", "type" : "article-journal", "volume" : "52" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Ishida et al., 2004)", "plainTextFormattedCitation" : "(Ishida et al., 2004)", "previouslyFormattedCitation" : "(Ishida et al., 2004)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Ishida et al., 2004). All trans-lycopene is the major pigment in ripen gac fruit and has been studied based on its potential health benefits, bioavailability, and changes that occur during fruit ripening and subsequent processing ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.FOODRES.2016.10.053", "ISSN" : "0963-9969", "abstract" : "Using a simulated digestion procedure in vitro, liberation and bioaccessibility of \u03b2-carotene (29.5\u00b11.7% and 22.6\u00b10.9%, respectively) and lycopene (51.3\u00b12.6% and 33.2\u00b13.1%, respectively) from gac fruit aril were found to be significantly higher than from carrot root (\u03b2-carotene, 5.2\u00b10.5% and 0.5\u00b10.2%, respectively) and tomato fruit (lycopene, 15.9\u00b12.8% and 1.8\u00b10.5%, respectively). Gac fruit aril naturally contained significantly more lipids (11% on fresh weight base) than carrot root and tomato fruit (<1%). However, when test meals were supplemented with an O/W emulsion to match the content of gac fruit aril, carotenoid bioaccessibility was still considerably lower than that from genuine gac fruit aril. Carotenoids in gac fruit aril were found to be stored in small, round-shaped chromoplasts. Despite the high lipid content, these carotenoids are unlikely to occur in a lipid-dissolved state according to simple solubility estimations, instead being possibly deposited as submicroscopic crystallites. In contrast, carotenoids of carrot root and tomato fruit were stored in large, needle-like crystallous chromoplasts. Consequently, we hypothesized the natural deposition form to be majorly responsible for the observed differences in bioaccessibility. A favorable surface-to-volume ratio of the deposition form in gac fruit aril might have allowed a more rapid micellization during digestion, and thus, an enhanced bioaccessibility. Irrespective of the ultimate reason, gac fruit aril provided a highly bioaccessible form of both lycopene and provitamin A (\u03b2-carotene), thus offering a most valuable dietary source of both carotenoids. Currently, gac is majorly grown in Southeast Asia, where its consumption might help to diminish the \u2018hidden hunger\u2019 namely the insufficient supply with vitamin A. Ultimately, gac fruit might thus contribute to alleviating most severe health implications of vitamin A deficiency, such as anaemia and xerophthalmia, the prevailing cause of preventable childhood blindness, as well as mortality from infectious diseases.", "author" : [ { "dropping-particle" : "", "family" : "M\u00fcller-Maatsch", "given" : "Judith", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Sprenger", "given" : "Jasmin", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Hempel", "given" : "Judith", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Kreiser", "given" : "Florence", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Carle", "given" : "Reinhold", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Schweiggert", "given" : "Ralf M.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food Research International", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2017", "9", "1" ] ] }, "page" : "928-935", "publisher" : "Elsevier", "title" : "Carotenoids from gac fruit aril (Momordica cochinchinensis [Lour.] Spreng.) are more bioaccessible than those from carrot root and tomato fruit", "type" : "article-journal", "volume" : "99" }, "uris" : [ "" ] }, { "id" : "ITEM-2", "itemData" : { "DOI" : "10.1016/J.FOODRES.2011.07.004", "ISSN" : "0963-9969", "abstract" : "The purpose of this study was to evaluate the lycopene and beta carotene concentration in aril oil of gac as influenced by extracting solvents and drying methods. The solvent extractions namely chloroform:methanol (2:1v/v), petroleum ether and hexane were evaluated for optimal extracting solvent of each carotenoid. Three different drying methods were used including hot-air (HA), low relative humidity air drying (LRH) and far-infrared radiation (FIR). The extracts of different solvents were exhibited to have different levels of lycopene and beta-carotene. Chloroform:methanol (2:1v/v) showed higher lycopene and beta-carotene content in aril oil (0.49 and 1.18mg/g) than that of fresh aril (0.045 and 0.009mg/g). Among the different drying methods, HA was found to provide the highest amount of lycopene (0.82mg/g DW) in the aril oil, followed by FIR (0.67mg/g DW) and LRH (0.56mg/g DW). Interestingly, HA dried aril oil had higher content of lycopene than that of control (fresh). However, processing methods are known to have variable effects on bioactive compounds of plant samples. Effects could vary from little or no change to significant losses, or even enhancement in antioxidant properties.", "author" : [ { "dropping-particle" : "", "family" : "Kubola", "given" : "Jittawan", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Meeso", "given" : "Naret", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Siriamornpun", "given" : "Sirithon", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food Research International", "id" : "ITEM-2", "issue" : "2", "issued" : { "date-parts" : [ [ "2013", "3", "1" ] ] }, "page" : "664-669", "publisher" : "Elsevier", "title" : "Lycopene and beta carotene concentration in aril oil of gac (Momordica cochinchinensis Spreng) as influenced by aril-drying process and solvents extraction", "type" : "article-journal", "volume" : "50" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kubola, Meeso and Siriamornpun, 2013; M\u00fcller-Maatsch et al., 2017)", "plainTextFormattedCitation" : "(Kubola, Meeso and Siriamornpun, 2013; M\u00fcller-Maatsch et al., 2017)", "previouslyFormattedCitation" : "(Kubola, Meeso and Siriamornpun, 2013; M\u00fcller-Maatsch et al., 2017)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kubola, Meeso and Siriamornpun, 2013; Müller-Maatsch et al., 2017).The β-carotene content is approximately 10 times higher than in western common vegetables for their rich β -carotene content, such as carrots ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1177/156482650002100211", "ISSN" : "0379-5721", "abstract" : "Solutions to micronutrient deficiencies that capitalize upon indigenous resources and foodstuffs offer a long-term mechanism for elevating the health status of disadvantaged people. In populations where intakes of animal foods are inadequate and food sources of retinol are not economically possible, efficient use of carotene-rich plants may prevent vitamin A deficiency. In Vietnam the gac fruit (Momordica cochinchinensis Spreng) is an excellent source of \u03b2-carotene (17\u201335 mg per 100 g of edible portion). This fruit is familiar to indigenous people and is easy to grow. However, it has been underutilized because it is available only three months a year, there have been no efforts to educate the at-risk population about its nutritional benefit, and research efforts in production or preservation techniques have been lacking. This paper describes the fruit, compares its nutritional value with that of familiar carotenoid-rich fruits, details its traditional usage in preparing rice, and discusses the acceptance ...", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "Le T.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food and Nutrition Bulletin", "id" : "ITEM-1", "issue" : "2", "issued" : { "date-parts" : [ [ "2000", "6", "28" ] ] }, "page" : "173-181", "publisher" : "SAGE PublicationsSage CA: Los Angeles, CA", "title" : "Underutilized \u03b2-Carotene\u2013Rich Crops of Vietnam", "type" : "article-journal", "volume" : "21" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Vuong, 2000)", "plainTextFormattedCitation" : "(Vuong, 2000)", "previouslyFormattedCitation" : "(Vuong, 2000)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Vuong, 2000). The other main carotenoid present is α-tocopherol. The total tocopherol concentration around 76 μg/g tocopherol (FW) ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/j.jfca.2005.02.001", "ISSN" : "08891575", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "Le Thuy", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Franke", "given" : "Adrian a.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Custer", "given" : "Laurie J.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Murphy", "given" : "Suzanne P.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Composition and Analysis", "id" : "ITEM-1", "issue" : "6-7", "issued" : { "date-parts" : [ [ "2006", "9" ] ] }, "page" : "664-668", "title" : "Momordica cochinchinensis Spreng. (gac) fruit carotenoids reevaluated", "type" : "article-journal", "volume" : "19" }, "uris" : [ "" ] }, { "id" : "ITEM-2", "itemData" : { "DOI" : "10.1177/156482650302400209", "ISSN" : "0379-5721", "abstract" : "Gac fruit (Momordica cochinchinensis Spreng) is indigenous to Vietnam and other countries in Southeast Asia. Its seed pulp contains high concentrations of carotenoids, especially the provitamin A, \u03b2-carotene. In northern Vietnam, gac fruits are seasonal and are mainly used in making a rice dish called xoi gac. The purpose of this study was to develop a method to collect and preserve gac fruit oil, to evaluate the nutritional composition of the oil, and to assess the acceptability of the gac oil by typical Vietnamese homemakers. One hundred women participated in training to learn how to prepare the fruits and operate the oil press. The women also participated in a survey of gac fruit use and their habitual use of animal fat and vegetable oil. Among all the participants in the training and surveys, 35 women actually produced oil from gac fruits grown in the village, using manual oil presses and locally available materials. The total carotene concentration in gac fruit oil was 5,700 \u03bcg/ml. The concentration ...", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "L. T.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "King", "given" : "J. C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food and Nutrition Bulletin", "id" : "ITEM-2", "issue" : "2", "issued" : { "date-parts" : [ [ "2003", "6", "28" ] ] }, "page" : "224-230", "publisher" : "SAGE PublicationsSage CA: Los Angeles, CA", "title" : "A Method of Preserving and Testing the Acceptability of Gac Fruit Oil, a Good Source of \u03b2-Carotene and Essential Fatty Acids", "type" : "article-journal", "volume" : "24" }, "uris" : [ "" ] }, { "id" : "ITEM-3", "itemData" : { "DOI" : "10.1177/156482650002100211", "ISSN" : "0379-5721", "abstract" : "Solutions to micronutrient deficiencies that capitalize upon indigenous resources and foodstuffs offer a long-term mechanism for elevating the health status of disadvantaged people. In populations where intakes of animal foods are inadequate and food sources of retinol are not economically possible, efficient use of carotene-rich plants may prevent vitamin A deficiency. In Vietnam the gac fruit (Momordica cochinchinensis Spreng) is an excellent source of \u03b2-carotene (17\u201335 mg per 100 g of edible portion). This fruit is familiar to indigenous people and is easy to grow. However, it has been underutilized because it is available only three months a year, there have been no efforts to educate the at-risk population about its nutritional benefit, and research efforts in production or preservation techniques have been lacking. This paper describes the fruit, compares its nutritional value with that of familiar carotenoid-rich fruits, details its traditional usage in preparing rice, and discusses the acceptance ...", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "Le T.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food and Nutrition Bulletin", "id" : "ITEM-3", "issue" : "2", "issued" : { "date-parts" : [ [ "2000", "6", "28" ] ] }, "page" : "173-181", "publisher" : "SAGE PublicationsSage CA: Los Angeles, CA", "title" : "Underutilized \u03b2-Carotene\u2013Rich Crops of Vietnam", "type" : "article-journal", "volume" : "21" }, "uris" : [ "" ] }, { "id" : "ITEM-4", "itemData" : { "author" : [ { "dropping-particle" : "", "family" : "Vien", "given" : "D.D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Nha Xuat Ban Y Hoc", "id" : "ITEM-4", "issued" : { "date-parts" : [ [ "1995" ] ] }, "title" : "Thanh Phan Dinh Duong Thuc An Viet Nam [Food Products in Viet Nam Composition and Nutritive Value].", "type" : "article-journal" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Vien, 1995; Vuong, 2000; Vuong and King, 2003; Vuong et al., 2006)", "plainTextFormattedCitation" : "(Vien, 1995; Vuong, 2000; Vuong and King, 2003; Vuong et al., 2006)", "previouslyFormattedCitation" : "(Vien, 1995; Vuong, 2000; Vuong and King, 2003; Vuong et al., 2006)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Vien, 1995; Vuong, 2000; Vuong and King, 2003; Vuong et al., 2006).Significant amounts of carotenoids are also present in the fruit mesocarp ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1177/156482650002100211", "ISSN" : "0379-5721", "abstract" : "Solutions to micronutrient deficiencies that capitalize upon indigenous resources and foodstuffs offer a long-term mechanism for elevating the health status of disadvantaged people. In populations where intakes of animal foods are inadequate and food sources of retinol are not economically possible, efficient use of carotene-rich plants may prevent vitamin A deficiency. In Vietnam the gac fruit (Momordica cochinchinensis Spreng) is an excellent source of \u03b2-carotene (17\u201335 mg per 100 g of edible portion). This fruit is familiar to indigenous people and is easy to grow. However, it has been underutilized because it is available only three months a year, there have been no efforts to educate the at-risk population about its nutritional benefit, and research efforts in production or preservation techniques have been lacking. This paper describes the fruit, compares its nutritional value with that of familiar carotenoid-rich fruits, details its traditional usage in preparing rice, and discusses the acceptance ...", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "Le T.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food and Nutrition Bulletin", "id" : "ITEM-1", "issue" : "2", "issued" : { "date-parts" : [ [ "2000", "6", "28" ] ] }, "page" : "173-181", "publisher" : "SAGE PublicationsSage CA: Los Angeles, CA", "title" : "Underutilized \u03b2-Carotene\u2013Rich Crops of Vietnam", "type" : "article-journal", "volume" : "21" }, "uris" : [ "" ] }, { "id" : "ITEM-2", "itemData" : { "DOI" : "10.1177/156482650302400209", "ISSN" : "0379-5721", "abstract" : "Gac fruit (Momordica cochinchinensis Spreng) is indigenous to Vietnam and other countries in Southeast Asia. Its seed pulp contains high concentrations of carotenoids, especially the provitamin A, \u03b2-carotene. In northern Vietnam, gac fruits are seasonal and are mainly used in making a rice dish called xoi gac. The purpose of this study was to develop a method to collect and preserve gac fruit oil, to evaluate the nutritional composition of the oil, and to assess the acceptability of the gac oil by typical Vietnamese homemakers. One hundred women participated in training to learn how to prepare the fruits and operate the oil press. The women also participated in a survey of gac fruit use and their habitual use of animal fat and vegetable oil. Among all the participants in the training and surveys, 35 women actually produced oil from gac fruits grown in the village, using manual oil presses and locally available materials. The total carotene concentration in gac fruit oil was 5,700 \u03bcg/ml. The concentration ...", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "L. T.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "King", "given" : "J. C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food and Nutrition Bulletin", "id" : "ITEM-2", "issue" : "2", "issued" : { "date-parts" : [ [ "2003", "6", "28" ] ] }, "page" : "224-230", "publisher" : "SAGE PublicationsSage CA: Los Angeles, CA", "title" : "A Method of Preserving and Testing the Acceptability of Gac Fruit Oil, a Good Source of \u03b2-Carotene and Essential Fatty Acids", "type" : "article-journal", "volume" : "24" }, "uris" : [ "" ] }, { "id" : "ITEM-3", "itemData" : { "DOI" : "10.1016/j.jfca.2005.02.001", "ISSN" : "08891575", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "Le Thuy", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Franke", "given" : "Adrian a.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Custer", "given" : "Laurie J.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Murphy", "given" : "Suzanne P.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Composition and Analysis", "id" : "ITEM-3", "issue" : "6-7", "issued" : { "date-parts" : [ [ "2006", "9" ] ] }, "page" : "664-668", "title" : "Momordica cochinchinensis Spreng. (gac) fruit carotenoids reevaluated", "type" : "article-journal", "volume" : "19" }, "uris" : [ "" ] }, { "id" : "ITEM-4", "itemData" : { "DOI" : "10.1271/bbb.66.2479", "ISSN" : "0916-8451", "abstract" : "The carotenoids in Gac fruit (Momordica Cochinchinensis spreng) were analysed by high-performance liquid chromatography (HPLC), and the concentrations of \u03b2-carotene, lycopene, zeaxanthin and \u03b2-cryptoxanthin were measured. Lycopene was found to be predominantly present in the Gac seed membrane at a concentration of up to 380 \u03bcg/g of seed membrane. The concentration of lycopene in the Gac seed membrane was about ten-fold higher than that in known lycopene-rich fruit and vegetables, indicating that Gac fruit could be a new and potentially valuable source of lycopene.", "author" : [ { "dropping-particle" : "", "family" : "Aoki", "given" : "Hiromitsu", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Ieu", "given" : "Nguyen Thi Minh", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Kuze", "given" : "Noriko", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Tomisaka", "given" : "Kazue", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "Van", "family" : "Chuyen", "given" : "Nguyen", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Bioscience, Biotechnology, and Biochemistry", "id" : "ITEM-4", "issue" : "11", "issued" : { "date-parts" : [ [ "2002", "1", "22" ] ] }, "page" : "2479-2482", "publisher" : "Japan Society for Bioscience, Biotechnology, and Agrochemistry", "title" : "Carotenoid Pigments in Gac Fruit ( Momordica cochinchinensis Spreng)", "type" : "article-journal", "volume" : "66" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Vuong, 2000; Aoki et al., 2002; Vuong and King, 2003; Vuong et al., 2006)", "plainTextFormattedCitation" : "(Vuong, 2000; Aoki et al., 2002; Vuong and King, 2003; Vuong et al., 2006)", "previouslyFormattedCitation" : "(Vuong, 2000; Aoki et al., 2002; Vuong and King, 2003; Vuong et al., 2006)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Vuong, 2000; Aoki et al., 2002; Vuong and King, 2003; Vuong et al., 2006) and peel ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.FOODCHEM.2011.01.115", "ISSN" : "0308-8146", "abstract" : "Three fractions (peel, pulp and aril) of gac fruit (Momordica cochinchinensis Spreng) were investigated for their phytochemicals (lycopene, beta-carotene, lutein and phenolic compounds) and their antioxidant activity. The results showed that the aril had the highest contents for both lycopene and beta-carotene, whilst peel (yellow) contained the highest amount of lutein. Two major phenolic acid groups: hydroxybenzoic acids and hydroxycinnamic were identified and quantified. Gallic acid and p-hydroxybenzoic acid were found in all fractions. Ferulic acid and p-hydroxybenzoic acid were most evident in pulp. Myricetin was the only flavonoid found in all fractions. Apigenin was the most predominant flavonoid in pulp (red), whereas rutin and luteolin gave the highest content in aril. The extracts of different fractions exhibited different levels of antioxidant activity in the systems tested. The aril extract showed the highest FRAP value. The greatest antioxidant activities of peel and pulp extracts were at immature stage, whereas those in the seed extracts increased from mature stage to ripe stage. The contents of total phenolic and total flavonoid in peel and pulp decreased during the fruit development stage (immature>ripe fruit) and subsequently displayed lower antioxidant capacity, except for the seed.", "author" : [ { "dropping-particle" : "", "family" : "Kubola", "given" : "Jittawan", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Siriamornpun", "given" : "Sirithon", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food Chemistry", "id" : "ITEM-1", "issue" : "3", "issued" : { "date-parts" : [ [ "2011", "8", "1" ] ] }, "page" : "1138-1145", "publisher" : "Elsevier", "title" : "Phytochemicals and antioxidant activity of different fruit fractions (peel, pulp, aril and seed) of Thai gac (Momordica cochinchinensis Spreng)", "type" : "article-journal", "volume" : "127" }, "uris" : [ "" ] }, { "id" : "ITEM-2", "itemData" : { "DOI" : "10.1002/jsfa.7918", "ISSN" : "00225142", "author" : [ { "dropping-particle" : "V.", "family" : "Chuyen", "given" : "Hoang", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Golding", "given" : "John B.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Parks", "given" : "Sophie E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of the Science of Food and Agriculture", "id" : "ITEM-2", "issue" : "5", "issued" : { "date-parts" : [ [ "2017", "3", "1" ] ] }, "page" : "1656-1662", "publisher" : "Wiley-Blackwell", "title" : "Effects of four different drying methods on the carotenoid composition and antioxidant capacity of dried Gac peel", "type" : "article-journal", "volume" : "97" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kubola and Siriamornpun, 2011; Chuyen et al., 2017a)", "plainTextFormattedCitation" : "(Kubola and Siriamornpun, 2011; Chuyen et al., 2017a)", "previouslyFormattedCitation" : "(Kubola and Siriamornpun, 2011; Chuyen et al., 2017a)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kubola and Siriamornpun, 2011; Chuyen et al., 2017a). Interestingly, these tissues appear to be richer in carotenoids, particularly lutein, prior to maturity ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.FOODCHEM.2011.01.115", "ISSN" : "0308-8146", "abstract" : "Three fractions (peel, pulp and aril) of gac fruit (Momordica cochinchinensis Spreng) were investigated for their phytochemicals (lycopene, beta-carotene, lutein and phenolic compounds) and their antioxidant activity. The results showed that the aril had the highest contents for both lycopene and beta-carotene, whilst peel (yellow) contained the highest amount of lutein. Two major phenolic acid groups: hydroxybenzoic acids and hydroxycinnamic were identified and quantified. Gallic acid and p-hydroxybenzoic acid were found in all fractions. Ferulic acid and p-hydroxybenzoic acid were most evident in pulp. Myricetin was the only flavonoid found in all fractions. Apigenin was the most predominant flavonoid in pulp (red), whereas rutin and luteolin gave the highest content in aril. The extracts of different fractions exhibited different levels of antioxidant activity in the systems tested. The aril extract showed the highest FRAP value. The greatest antioxidant activities of peel and pulp extracts were at immature stage, whereas those in the seed extracts increased from mature stage to ripe stage. The contents of total phenolic and total flavonoid in peel and pulp decreased during the fruit development stage (immature>ripe fruit) and subsequently displayed lower antioxidant capacity, except for the seed.", "author" : [ { "dropping-particle" : "", "family" : "Kubola", "given" : "Jittawan", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Siriamornpun", "given" : "Sirithon", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food Chemistry", "id" : "ITEM-1", "issue" : "3", "issued" : { "date-parts" : [ [ "2011", "8", "1" ] ] }, "page" : "1138-1145", "publisher" : "Elsevier", "title" : "Phytochemicals and antioxidant activity of different fruit fractions (peel, pulp, aril and seed) of Thai gac (Momordica cochinchinensis Spreng)", "type" : "article-journal", "volume" : "127" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kubola and Siriamornpun, 2011)", "plainTextFormattedCitation" : "(Kubola and Siriamornpun, 2011)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kubola and Siriamornpun, 2011).Table 4 Carotenoids concentration in different reports (?g/g FW) (TCC: total carotenoid content (?g/g FW) (extended from ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/j.jfca.2005.02.001", "ISSN" : "08891575", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "Le Thuy", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Franke", "given" : "Adrian a.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Custer", "given" : "Laurie J.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Murphy", "given" : "Suzanne P.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Composition and Analysis", "id" : "ITEM-1", "issue" : "6-7", "issued" : { "date-parts" : [ [ "2006", "9" ] ] }, "page" : "664-668", "title" : "Momordica cochinchinensis Spreng. (gac) fruit carotenoids reevaluated", "type" : "article-journal", "volume" : "19" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Vuong et al., 2006)", "plainTextFormattedCitation" : "(Vuong et al., 2006)", "previouslyFormattedCitation" : "(Vuong et al., 2006)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Vuong et al., 2006) )ReferenceMesocarpArilβ -caroteneLycopeneTCCβ –caroteneLycopeneTCCADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "author" : [ { "dropping-particle" : "", "family" : "West", "given" : "C E", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Poortvliet", "given" : "E J", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "1993" ] ] }, "publisher" : "USAID", "publisher-place" : "Arlington, Virginia", "title" : "The Carotenoid Content Of Foods With Special Reference To Developing Countries", "type" : "book" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(West and Poortvliet, 1993)", "plainTextFormattedCitation" : "(West and Poortvliet, 1993)", "previouslyFormattedCitation" : "(West and Poortvliet, 1993)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(West and Poortvliet, 1993)188,1891,5ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "author" : [ { "dropping-particle" : "", "family" : "Vien", "given" : "D.D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Nha Xuat Ban Y Hoc", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "1995" ] ] }, "title" : "Thanh Phan Dinh Duong Thuc An Viet Nam [Food Products in Viet Nam Composition and Nutritive Value].", "type" : "article-journal" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Vien, 1995)", "plainTextFormattedCitation" : "(Vien, 1995)", "previouslyFormattedCitation" : "(Vien, 1995)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Vien, 1995)458ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1177/156482650002100211", "ISSN" : "0379-5721", "abstract" : "Solutions to micronutrient deficiencies that capitalize upon indigenous resources and foodstuffs offer a long-term mechanism for elevating the health status of disadvantaged people. In populations where intakes of animal foods are inadequate and food sources of retinol are not economically possible, efficient use of carotene-rich plants may prevent vitamin A deficiency. In Vietnam the gac fruit (Momordica cochinchinensis Spreng) is an excellent source of \u03b2-carotene (17\u201335 mg per 100 g of edible portion). This fruit is familiar to indigenous people and is easy to grow. However, it has been underutilized because it is available only three months a year, there have been no efforts to educate the at-risk population about its nutritional benefit, and research efforts in production or preservation techniques have been lacking. This paper describes the fruit, compares its nutritional value with that of familiar carotenoid-rich fruits, details its traditional usage in preparing rice, and discusses the acceptance ...", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "Le T.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food and Nutrition Bulletin", "id" : "ITEM-1", "issue" : "2", "issued" : { "date-parts" : [ [ "2000", "6", "28" ] ] }, "page" : "173-181", "publisher" : "SAGE PublicationsSage CA: Los Angeles, CA", "title" : "Underutilized \u03b2-Carotene\u2013Rich Crops of Vietnam", "type" : "article-journal", "volume" : "21" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Vuong, 2000)", "plainTextFormattedCitation" : "(Vuong, 2000)", "previouslyFormattedCitation" : "(Vuong, 2000)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Vuong, 2000)355ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1093/ajcn/75.5.872", "ISSN" : "0002-9165", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "Le T", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Dueker", "given" : "Stephen R", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Murphy", "given" : "Suzanne P", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "The American Journal of Clinical Nutrition", "id" : "ITEM-1", "issue" : "5", "issued" : { "date-parts" : [ [ "2002", "5", "1" ] ] }, "page" : "872-879", "publisher" : "Oxford University Press", "title" : "Plasma \u03b2-carotene and retinol concentrations of children increase after a 30-d supplementation with the fruit Momordica cochinchinensis (gac)", "type" : "article-journal", "volume" : "75" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Vuong, Dueker and Murphy, 2002)", "plainTextFormattedCitation" : "(Vuong, Dueker and Murphy, 2002)", "previouslyFormattedCitation" : "(Vuong, Dueker and Murphy, 2002)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Vuong, Dueker and Murphy, 2002)175802ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1271/bbb.66.2479", "ISSN" : "0916-8451", "abstract" : "The carotenoids in Gac fruit (Momordica Cochinchinensis spreng) were analysed by high-performance liquid chromatography (HPLC), and the concentrations of \u03b2-carotene, lycopene, zeaxanthin and \u03b2-cryptoxanthin were measured. Lycopene was found to be predominantly present in the Gac seed membrane at a concentration of up to 380 \u03bcg/g of seed membrane. The concentration of lycopene in the Gac seed membrane was about ten-fold higher than that in known lycopene-rich fruit and vegetables, indicating that Gac fruit could be a new and potentially valuable source of lycopene.", "author" : [ { "dropping-particle" : "", "family" : "Aoki", "given" : "Hiromitsu", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Ieu", "given" : "Nguyen Thi Minh", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Kuze", "given" : "Noriko", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Tomisaka", "given" : "Kazue", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "Van", "family" : "Chuyen", "given" : "Nguyen", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Bioscience, Biotechnology, and Biochemistry", "id" : "ITEM-1", "issue" : "11", "issued" : { "date-parts" : [ [ "2002", "1", "22" ] ] }, "page" : "2479-2482", "publisher" : "Japan Society for Bioscience, Biotechnology, and Agrochemistry", "title" : "Carotenoid Pigments in Gac Fruit ( Momordica cochinchinensis Spreng)", "type" : "article-journal", "volume" : "66" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Aoki et al., 2002)", "plainTextFormattedCitation" : "(Aoki et al., 2002)", "previouslyFormattedCitation" : "(Aoki et al., 2002)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Aoki et al., 2002)7-370,2-1,66-4060-140310-460481ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1021/jf030616i", "ISBN" : "5105595726", "ISSN" : "0021-8561", "PMID" : "14733508", "abstract" : "In this study, we analyzed fatty acid and carotenoid composition of fruit tissues, including seed (which are surrounded by a bright red, oily aril) of Momordica cochinchinensis Spreng, known as gac in Vietnam. Carotenoid content was analyzed by reversed-phase HPLC, using a C(30) column and a method separating cis- and trans-isomers of the major carotenoids in this fruit. Mean values obtained in aril tissues were 1342 microg trans-, 204 microg cis-, and 2227 microg total lycopene; 597 microg trans-, 39 microg cis-, and 718 microg total beta-carotene; and 107 microg alpha-carotene/g FW. Mesocarp contained 11 microg trans-, 5 microg cis-beta-carotene/g FW, trace amounts of alpha-carotene, and no lycopene. Gac aril contained 22% fatty acids by weight, composed of 32% oleic, 29% palmitic, and 28% linoleic acids. Seeds contained primarily stearic acid (60.5%), smaller amounts of linoleic (20%), oleic (9%), and palmitic (5-6%) acids, and trace amounts of arachidic, cis-vaccenic, linolenic, and palmitoleic, eicosa-11-enoic acids, and eicosa-13-enoic (in one fruit only) acids.", "author" : [ { "dropping-particle" : "", "family" : "Ishida", "given" : "Betty K", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Turner", "given" : "Charlotta", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Chapman", "given" : "Mary H", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "McKeon", "given" : "Thomas a", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of agricultural and food chemistry", "id" : "ITEM-1", "issue" : "2", "issued" : { "date-parts" : [ [ "2004", "1", "28" ] ] }, "page" : "274-9", "title" : "Fatty acid and carotenoid composition of gac (Momordica cochinchinensis Spreng) fruit.", "type" : "article-journal", "volume" : "52" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Ishida et al., 2004)", "plainTextFormattedCitation" : "(Ishida et al., 2004)", "previouslyFormattedCitation" : "(Ishida et al., 2004)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Ishida et al., 2004)16,3- 58,3636,2-836,31546,5-3053,62926ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/j.jfca.2005.02.001", "ISSN" : "08891575", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "Le Thuy", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Franke", "given" : "Adrian a.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Custer", "given" : "Laurie J.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Murphy", "given" : "Suzanne P.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Composition and Analysis", "id" : "ITEM-1", "issue" : "6-7", "issued" : { "date-parts" : [ [ "2006", "9" ] ] }, "page" : "664-668", "title" : "Momordica cochinchinensis Spreng. (gac) fruit carotenoids reevaluated", "type" : "article-journal", "volume" : "19" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Vuong et al., 2006)", "plainTextFormattedCitation" : "(Vuong et al., 2006)", "previouslyFormattedCitation" : "(Vuong et al., 2006)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Vuong et al., 2006)28383,3±40,4408,4±178,6497,4±153,7The arils and mesocarps of gac fruit contain a significant concentration of fatty acids (from 17% to 22%), which is essential for efficient absorption and transport of β-carotene and other soluble vitamins ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1177/156482650302400209", "ISSN" : "0379-5721", "abstract" : "Gac fruit (Momordica cochinchinensis Spreng) is indigenous to Vietnam and other countries in Southeast Asia. Its seed pulp contains high concentrations of carotenoids, especially the provitamin A, \u03b2-carotene. In northern Vietnam, gac fruits are seasonal and are mainly used in making a rice dish called xoi gac. The purpose of this study was to develop a method to collect and preserve gac fruit oil, to evaluate the nutritional composition of the oil, and to assess the acceptability of the gac oil by typical Vietnamese homemakers. One hundred women participated in training to learn how to prepare the fruits and operate the oil press. The women also participated in a survey of gac fruit use and their habitual use of animal fat and vegetable oil. Among all the participants in the training and surveys, 35 women actually produced oil from gac fruits grown in the village, using manual oil presses and locally available materials. The total carotene concentration in gac fruit oil was 5,700 \u03bcg/ml. The concentration ...", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "L. 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The aril oil composition is detailed in Sect. 4. 2 Fruit storage and preservation approaches Fresh ripe gac fruit does only conserve for a few weeks after collection : carotenoid content has been shown to decrease fast after 12 days ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.ANRES.2016.04.003", "ISSN" : "2452-316X", "abstract" : "The effects were investigated of three different stages of harvesting, the storage time and sample preparation methods before extraction using a Waring blender (WBM) or ball mill (BMM) on the lycopene and \u03b2-carotene contents from the gac aril. It was found that after harvesting and being stored at 26\u00a0\u00b1\u00a01\u00a0\u00b0C and 24\u00b11% RH for 15\u00a0d, the lycopene contents from the color break, medium ripe and fully ripe stages of gac fruits grown in Thailand were in the ranges 0.11\u20138.99\u00a0mg/100\u00a0g fresh weight (FW), 3.88\u201322.94\u00a0mg/100\u00a0g FW and 18.95\u201350.11\u00a0mg/100\u00a0g FW, respectively, while the \u03b2-carotene contents were in the ranges 0.002\u20134.82\u00a0mg/100\u00a0g FW, 0.31\u201313.59\u00a0mg/100\u00a0g FW and 22.68\u201339.16\u00a0mg/100\u00a0g FW, respectively. In addition, neither the WBM nor the BMM sample preparation method had any significant (p\u00a0>\u00a00.05) effect on the analysis of these phytonutrients. Gac fruit at the fully ripe stage after 6\u00a0d of storage provided the highest lycopene content of 50.11\u00a0\u00b1\u00a01.59\u00a0mg/100\u00a0g FW, while the \u03b2-carotene was found highest (39.16\u00a0\u00b1\u00a01.29\u00a0mg/100\u00a0g FW) from fully ripe stage fruit after 15\u00a0d storage or when they had spoiled. Without classifying the fruits according to harvesting stages, equations for mixed ripe fruit were able to predict the lycopene and \u03b2-carotene contents in the aril with coefficients of determination of 0.77 and 0.89 with standard errors of the estimate of 16.09 and 6.39, respectively.", "author" : [ { "dropping-particle" : "", "family" : "Bhumsaidon", "given" : "Apinya", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Chamchong", "given" : "Montip", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Agriculture and Natural Resources", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2016", "7", "1" ] ] }, "page" : "257-263", "publisher" : "Elsevier", "title" : "Variation of lycopene and beta-carotene contents after harvesting of gac fruit and its prediction", "type" : "article-journal", "volume" : "50" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Bhumsaidon and Chamchong, 2016)", "plainTextFormattedCitation" : "(Bhumsaidon and Chamchong, 2016)", "previouslyFormattedCitation" : "(Bhumsaidon and Chamchong, 2016)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Bhumsaidon and Chamchong, 2016). Therefore, useful fruit parts conservation is an efficient approach to avoid losses and allow oil extraction or fruit usage during a larger time period ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/j.jfoodeng.2013.04.004", "ISSN" : "02608774", "abstract" : "Food product based on gac fruit (Momordica cochinchinensis Spreng.) arils have a high potential due to the high carotenoids content of this fruit. Drying is a key preparation step for carotenoids extraction from gac fruit in a economically viable process. The impact of different drying technics, temperature, final product moisture content on the carotenoid content, hydrophilic and lipophilic antioxidant activity (evaluated with three methods) and color of the gac arils is discussed based on laboratory scale experimental tests. The results highlight an optimal temperature between 50 C and 60 C to conserve the color, the carotenoid content and the antioxidant activity. Also, these properties are better preserved by limiting the drying to dry based moisture content between 15% and 18% while the advantages of drying for further processing and for refrigerated conservation for a few months are achieved. \u00a9 2013 Elsevier Ltd. All rights reserved.", "author" : [ { "dropping-particle" : "", "family" : "Mai", "given" : "H.C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Truong", "given" : "V.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Haut", "given" : "B.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Debaste", "given" : "F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2013" ] ] }, "title" : "Impact of limited drying on Momordica cochinchinensis Spreng. aril carotenoids content and antioxidant activity", "type" : "article-journal", "volume" : "118" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Mai et al., 2013)", "plainTextFormattedCitation" : "(Mai et al., 2013)", "previouslyFormattedCitation" : "(Mai et al., 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Mai et al., 2013). The two main technics for the fruit conservation are drying and freezing. Freezing of the full fruit as received little attention. Drying of gac aril is the most studied transformation process of gac. Indeed, dried gac fruit aril, plain or in powder form, have their own commercial potential ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.JFOODENG.2007.07.029", "ISSN" : "0260-8774", "abstract" : "New products from Gac, an indigenous fruit of Vietnam have been recently found in the worldwide markets as the aril part of the fruit has a high content of lycopene and \u03b2-carotene. These carotenoids are currently in special demand as they are natural antioxidants with potential to prevent and treat cancers. This study investigated some processing approaches for the production of powder from Gac arils and used currently developed analytical methods to measure the product qualities. The process development focused on the selection of a pre-treatment method before seed removal and a dehydration technique to minimise the degradation of the carotenoids after processing. The heat and enzymatic pre-treatments could be applied in an industrial-scale seed removal. However, using the same drying method the powder produced without enzymatic pre-treatment had a higher carotenoid content than the enzymatic-treated powder. Constant drying rates and critical moisture contents on a solid basis were measured for oven drying, air drying and vacuum drying. Spray drying and freeze drying were also attempted. Freeze-drying resulted in the Gac powder with the brightest colour and the highest level of carotenoids. The average loss of carotenoids of five Gac powder samples after pre-treatment and dehydration was 35%. These samples stored in vacuo below 25\u00b0C could retain the red colour and 70% of carotenoids after 4 months. They were found to be acceptable in some trial food products.", "author" : [ { "dropping-particle" : "", "family" : "Tran", "given" : "T.H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "M.H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Zabaras", "given" : "D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Vu", "given" : "L.T.T.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issue" : "3", "issued" : { "date-parts" : [ [ "2008", "4", "1" ] ] }, "page" : "359-365", "publisher" : "Elsevier", "title" : "Process development of Gac powder by using different enzymes and drying techniques", "type" : "article-journal", "volume" : "85" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Tran et al., 2008)", "plainTextFormattedCitation" : "(Tran et al., 2008)", "previouslyFormattedCitation" : "(Tran et al., 2008)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Tran et al., 2008). Also, drying ease further processing (like pulp separation from seeds ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/j.jfoodeng.2013.04.004", "ISSN" : "02608774", "abstract" : "Food product based on gac fruit (Momordica cochinchinensis Spreng.) arils have a high potential due to the high carotenoids content of this fruit. Drying is a key preparation step for carotenoids extraction from gac fruit in a economically viable process. The impact of different drying technics, temperature, final product moisture content on the carotenoid content, hydrophilic and lipophilic antioxidant activity (evaluated with three methods) and color of the gac arils is discussed based on laboratory scale experimental tests. The results highlight an optimal temperature between 50 C and 60 C to conserve the color, the carotenoid content and the antioxidant activity. Also, these properties are better preserved by limiting the drying to dry based moisture content between 15% and 18% while the advantages of drying for further processing and for refrigerated conservation for a few months are achieved. \u00a9 2013 Elsevier Ltd. All rights reserved.", "author" : [ { "dropping-particle" : "", "family" : "Mai", "given" : "H.C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Truong", "given" : "V.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Haut", "given" : "B.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Debaste", "given" : "F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2013" ] ] }, "title" : "Impact of limited drying on Momordica cochinchinensis Spreng. aril carotenoids content and antioxidant activity", "type" : "article-journal", "volume" : "118" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Mai et al., 2013)", "plainTextFormattedCitation" : "(Mai et al., 2013)", "previouslyFormattedCitation" : "(Mai et al., 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Mai et al., 2013)) and has an huge impact on the yield of oil extraction ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.JFOODENG.2013.07.018", "ISSN" : "0260-8774", "abstract" : "The effects of air-drying temperature, particle size and enzymatic pre-treatment on the oil yield and content of carotenoids in the resultant Gac oil using supercritical CO2 extraction method were investigated. It was found that the highest oil yield was obtained when using the enzyme concentration at 0.1% (w/w) for pretreatment before air-drying. Furthermore, the content of carotenoids was also enhanced by suitable drying temperature and the particle size. High oil yield (34% g/g) and high content of \u03b2-carotene (83mg/100mL oil) and lycopene (508mg/100mL oil) were obtained using the drying temperature of 50\u00b0C and particle size of 0.45mm as pre-treatments prior to SC-CO2 extraction at pressure of 200bar and extraction temperature of 50\u00b0C. Results also indicated that the most suitable extraction time was 120min. It was concluded that Gac oil containing high amount of carotenoids could be extracted using the chosen air-drying temperature, particle size, enzymatic pre-treatment and extraction time.", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Phan-Tai", "given" : "Huan", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2014", "1", "1" ] ] }, "page" : "44-49", "publisher" : "Elsevier", "title" : "Effects of pre-treatments on the yield and carotenoid content of Gac oil using supercritical carbon dioxide extraction", "type" : "article-journal", "volume" : "120" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha, Phan-Tai and Nguyen, 2014)", "plainTextFormattedCitation" : "(Kha, Phan-Tai and Nguyen, 2014)", "previouslyFormattedCitation" : "(Kha, Phan-Tai and Nguyen, 2014)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha, Phan-Tai and Nguyen, 2014) . Most of the developments focus on the aril of gac fruit drying. However, recently, conservation approaches for further valorization of skin ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1002/jsfa.7918", "ISSN" : "00225142", "author" : [ { "dropping-particle" : "V.", "family" : "Chuyen", "given" : "Hoang", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Golding", "given" : "John B.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Parks", "given" : "Sophie E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of the Science of Food and Agriculture", "id" : "ITEM-1", "issue" : "5", "issued" : { "date-parts" : [ [ "2017", "3", "1" ] ] }, "page" : "1656-1662", "publisher" : "Wiley-Blackwell", "title" : "Effects of four different drying methods on the carotenoid composition and antioxidant capacity of dried Gac peel", "type" : "article-journal", "volume" : "97" }, "uris" : [ "" ] }, { "id" : "ITEM-2", "itemData" : { "DOI" : "10.1111/jfpp.13226", "ISSN" : "01458892", "author" : [ { "dropping-particle" : "V.", "family" : "Chuyen", "given" : "Hoang", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Golding", "given" : "John B.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Parks", "given" : "Sophie E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Processing and Preservation", "id" : "ITEM-2", "issue" : "6", "issued" : { "date-parts" : [ [ "2017", "12", "1" ] ] }, "page" : "e13226", "publisher" : "Wiley/Blackwell (10.1111)", "title" : "Effects of pretreatments and air drying temperatures on the carotenoid composition and antioxidant capacity of dried gac\u00a0peel", "type" : "article-journal", "volume" : "41" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Chuyen et al., 2017a, 2017b)", "plainTextFormattedCitation" : "(Chuyen et al., 2017a, 2017b)", "previouslyFormattedCitation" : "(Chuyen et al., 2017a, 2017b)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Chuyen et al., 2017a, 2017b) and mesocarp ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1515/ijfe-2015-0162", "ISSN" : "2194-5764", "abstract" : "Gac fruit (", "author" : [ { "dropping-particle" : "", "family" : "Trirattanapikul", "given" : "Wittawat", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Phoungchandang", "given" : "Singhanat", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "International Journal of Food Engineering", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2016", "1", "1" ] ] }, "page" : "395-409", "title" : "Influence of Different Drying Methods on Drying Characteristics, Carotenoids, Chemical and Physical Properties of Gac Fruit Pulp (Momordica cochinchinensis L.)", "type" : "article-journal", "volume" : "12" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Trirattanapikul and Phoungchandang, 2016)", "plainTextFormattedCitation" : "(Trirattanapikul and Phoungchandang, 2016)", "previouslyFormattedCitation" : "(Trirattanapikul and Phoungchandang, 2016)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Trirattanapikul and Phoungchandang, 2016) have emerged.As drying is a thermal process, potentially in presence of oxygen, the key issue of gac aril drying is the preservation of its carotenoids. As the color of the fruit and its antioxidant activity are mostly controlled by the carotenoids content, these parameters show the same global evolution during drying as the carotenoids content ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/j.jfoodeng.2013.04.004", "ISSN" : "02608774", "abstract" : "Food product based on gac fruit (Momordica cochinchinensis Spreng.) arils have a high potential due to the high carotenoids content of this fruit. Drying is a key preparation step for carotenoids extraction from gac fruit in a economically viable process. The impact of different drying technics, temperature, final product moisture content on the carotenoid content, hydrophilic and lipophilic antioxidant activity (evaluated with three methods) and color of the gac arils is discussed based on laboratory scale experimental tests. The results highlight an optimal temperature between 50 C and 60 C to conserve the color, the carotenoid content and the antioxidant activity. Also, these properties are better preserved by limiting the drying to dry based moisture content between 15% and 18% while the advantages of drying for further processing and for refrigerated conservation for a few months are achieved. \u00a9 2013 Elsevier Ltd. All rights reserved.", "author" : [ { "dropping-particle" : "", "family" : "Mai", "given" : "H.C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Truong", "given" : "V.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Haut", "given" : "B.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Debaste", "given" : "F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2013" ] ] }, "title" : "Impact of limited drying on Momordica cochinchinensis Spreng. aril carotenoids content and antioxidant activity", "type" : "article-journal", "volume" : "118" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Mai et al., 2013)", "plainTextFormattedCitation" : "(Mai et al., 2013)", "previouslyFormattedCitation" : "(Mai et al., 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Mai et al., 2013). However, it should be noted that the total anti-oxidant activity evolution can show more complex behavior as thermal isomerisation between different carotenoids can have an impact on the anti-oxidant activity for the same total carotenoid content ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.FOODCHEM.2014.01.040", "ISSN" : "0308-8146", "abstract" : "Momordica cochinchinensis (gac) is a plant rich in lycopene. This pigment tends to solubilize in oil and get damaged during extraction. The impact of heating on cis-isomerization of oil-free lycopene in hexane was studied at 50 and 80\u00b0C during 240min with UV\u2013Vis spectrometry, DAD\u2013HPLC and TEAC test. The initial all-trans-form isomerized to the 13-cis isomer more rapidly at 80\u00b0C. After this treatment, 16% of the lycopene compounds were in the 9-cis-form. This isomer triggered an increase in the antioxidant properties which was detectable from concentrations above 9% and resulted in a change from 2.4 to 3.7\u03bcmol Trolox equivalent. It is thus possible to increase the bioactivity of lycopene samples by controlling heating. The evolution of ratios calculated from the global UV\u2013Vis spectrum was representative of cis-isomerization and spectrometry can thus be a simple way to evaluate the state of isomerization of lycopene solutions.", "author" : [ { "dropping-particle" : "", "family" : "Phan-Thi", "given" : "Hanh", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Wach\u00e9", "given" : "Yves", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food Chemistry", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2014", "8", "1" ] ] }, "page" : "58-63", "publisher" : "Elsevier", "title" : "Isomerization and increase in the antioxidant properties of lycopene from Momordica cochinchinensis (gac) by moderate heat treatment with UV\u2013Vis spectra as a marker", "type" : "article-journal", "volume" : "156" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Phan-Thi and Wach\u00e9, 2014)", "plainTextFormattedCitation" : "(Phan-Thi and Wach\u00e9, 2014)", "previouslyFormattedCitation" : "(Phan-Thi and Wach\u00e9, 2014)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Phan-Thi and Waché, 2014).Usually, the gac fruit arils are dried to a wet based humidity of 6% at which the water activity is around 0.1 ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.JFOODENG.2007.07.029", "ISSN" : "0260-8774", "abstract" : "New products from Gac, an indigenous fruit of Vietnam have been recently found in the worldwide markets as the aril part of the fruit has a high content of lycopene and \u03b2-carotene. These carotenoids are currently in special demand as they are natural antioxidants with potential to prevent and treat cancers. This study investigated some processing approaches for the production of powder from Gac arils and used currently developed analytical methods to measure the product qualities. The process development focused on the selection of a pre-treatment method before seed removal and a dehydration technique to minimise the degradation of the carotenoids after processing. The heat and enzymatic pre-treatments could be applied in an industrial-scale seed removal. However, using the same drying method the powder produced without enzymatic pre-treatment had a higher carotenoid content than the enzymatic-treated powder. Constant drying rates and critical moisture contents on a solid basis were measured for oven drying, air drying and vacuum drying. Spray drying and freeze drying were also attempted. Freeze-drying resulted in the Gac powder with the brightest colour and the highest level of carotenoids. The average loss of carotenoids of five Gac powder samples after pre-treatment and dehydration was 35%. These samples stored in vacuo below 25\u00b0C could retain the red colour and 70% of carotenoids after 4 months. They were found to be acceptable in some trial food products.", "author" : [ { "dropping-particle" : "", "family" : "Tran", "given" : "T.H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "M.H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Zabaras", "given" : "D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Vu", "given" : "L.T.T.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issue" : "3", "issued" : { "date-parts" : [ [ "2008", "4", "1" ] ] }, "page" : "359-365", "publisher" : "Elsevier", "title" : "Process development of Gac powder by using different enzymes and drying techniques", "type" : "article-journal", "volume" : "85" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Tran et al., 2008)", "plainTextFormattedCitation" : "(Tran et al., 2008)", "previouslyFormattedCitation" : "(Tran et al., 2008)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Tran et al., 2008). Limiting drying to 18% of humidity was shown to be a viable option for shorter term conservation ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/j.jfoodeng.2013.04.004", "ISSN" : "02608774", "abstract" : "Food product based on gac fruit (Momordica cochinchinensis Spreng.) arils have a high potential due to the high carotenoids content of this fruit. Drying is a key preparation step for carotenoids extraction from gac fruit in a economically viable process. The impact of different drying technics, temperature, final product moisture content on the carotenoid content, hydrophilic and lipophilic antioxidant activity (evaluated with three methods) and color of the gac arils is discussed based on laboratory scale experimental tests. The results highlight an optimal temperature between 50 C and 60 C to conserve the color, the carotenoid content and the antioxidant activity. Also, these properties are better preserved by limiting the drying to dry based moisture content between 15% and 18% while the advantages of drying for further processing and for refrigerated conservation for a few months are achieved. \u00a9 2013 Elsevier Ltd. All rights reserved.", "author" : [ { "dropping-particle" : "", "family" : "Mai", "given" : "H.C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Truong", "given" : "V.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Haut", "given" : "B.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Debaste", "given" : "F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2013" ] ] }, "title" : "Impact of limited drying on Momordica cochinchinensis Spreng. aril carotenoids content and antioxidant activity", "type" : "article-journal", "volume" : "118" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Mai et al., 2013)", "plainTextFormattedCitation" : "(Mai et al., 2013)", "previouslyFormattedCitation" : "(Mai et al., 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Mai et al., 2013). Peels are dried to a wet based humidity between 2% and 6% ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1002/jsfa.7918", "ISSN" : "00225142", "author" : [ { "dropping-particle" : "V.", "family" : "Chuyen", "given" : "Hoang", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Golding", "given" : "John B.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Parks", "given" : "Sophie E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of the Science of Food and Agriculture", "id" : "ITEM-1", "issue" : "5", "issued" : { "date-parts" : [ [ "2017", "3", "1" ] ] }, "page" : "1656-1662", "publisher" : "Wiley-Blackwell", "title" : "Effects of four different drying methods on the carotenoid composition and antioxidant capacity of dried Gac peel", "type" : "article-journal", "volume" : "97" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Chuyen et al., 2017a)", "plainTextFormattedCitation" : "(Chuyen et al., 2017a)", "previouslyFormattedCitation" : "(Chuyen et al., 2017a)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Chuyen et al., 2017a).Five main technics are encountered: oven air drying, vacuum oven drying, heat pump drying spray drying and freeze drying.2.1. Oven air dryingGac fruit arils are directly placed in an oven in which hot air flow is achieved. For the carotenoids preservation, optimal drying is achieved around 40°C or 60°C depending on the authors ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.2202/1556-3758.1926", "abstract" : "Gac fruit contains extraordinarily high levels of carotenoids that are well-known as strong antioxidants with an attractive yellow-orange-red colour. The aim of this study was to investigate the effects of different pre-treatments and air drying temperatures on colour characteristics, total carotenoid content (TCC) and total antioxidant activity (TAA) of resultant Gac fruit powder. Results showed that pre-soaking in solutions of ascorbic acid or bisulfite prior to air drying at low temperature of 40\u00b0C was effective in preserving TCC and TAA. Loss of TCC and TAA increased as drying temperatures increased (50, 60, 70, and 80\u00b0C). Moreover, the colour characteristics of Gac powder, such as chroma and hue angle, were not significantly affected by pre-treatments and air drying temperatures. The sorption isotherm curve of Gac aril powder has sigmoid shape.", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "International Journal of Food Engineering", "id" : "ITEM-1", "issue" : "3", "issued" : { "date-parts" : [ [ "2011" ] ] }, "title" : "Effects of Pre-Treatments and Air Drying Temperatures on Colour and Antioxidant Properties of Gac Fruit Powder", "type" : "article-journal", "volume" : "7" }, "uris" : [ "" ] }, { "id" : "ITEM-2", "itemData" : { "DOI" : "10.1016/j.jfoodeng.2013.04.004", "ISSN" : "02608774", "abstract" : "Food product based on gac fruit (Momordica cochinchinensis Spreng.) arils have a high potential due to the high carotenoids content of this fruit. Drying is a key preparation step for carotenoids extraction from gac fruit in a economically viable process. The impact of different drying technics, temperature, final product moisture content on the carotenoid content, hydrophilic and lipophilic antioxidant activity (evaluated with three methods) and color of the gac arils is discussed based on laboratory scale experimental tests. The results highlight an optimal temperature between 50 C and 60 C to conserve the color, the carotenoid content and the antioxidant activity. Also, these properties are better preserved by limiting the drying to dry based moisture content between 15% and 18% while the advantages of drying for further processing and for refrigerated conservation for a few months are achieved. \u00a9 2013 Elsevier Ltd. All rights reserved.", "author" : [ { "dropping-particle" : "", "family" : "Mai", "given" : "H.C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Truong", "given" : "V.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Haut", "given" : "B.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Debaste", "given" : "F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-2", "issue" : "4", "issued" : { "date-parts" : [ [ "2013" ] ] }, "title" : "Impact of limited drying on Momordica cochinchinensis Spreng. aril carotenoids content and antioxidant activity", "type" : "article-journal", "volume" : "118" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha, Nguyen and Roach, 2011; Mai et al., 2013)", "plainTextFormattedCitation" : "(Kha, Nguyen and Roach, 2011; Mai et al., 2013)", "previouslyFormattedCitation" : "(Kha, Nguyen and Roach, 2011; Mai et al., 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha, Nguyen and Roach, 2011; Mai et al., 2013), as a compromised between drying time and degradation of carotenoids. Still, air drying allows only limited conservation of the carotenoids, around 65% at best both for the arils ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.2202/1556-3758.1926", "abstract" : "Gac fruit contains extraordinarily high levels of carotenoids that are well-known as strong antioxidants with an attractive yellow-orange-red colour. The aim of this study was to investigate the effects of different pre-treatments and air drying temperatures on colour characteristics, total carotenoid content (TCC) and total antioxidant activity (TAA) of resultant Gac fruit powder. Results showed that pre-soaking in solutions of ascorbic acid or bisulfite prior to air drying at low temperature of 40\u00b0C was effective in preserving TCC and TAA. Loss of TCC and TAA increased as drying temperatures increased (50, 60, 70, and 80\u00b0C). Moreover, the colour characteristics of Gac powder, such as chroma and hue angle, were not significantly affected by pre-treatments and air drying temperatures. The sorption isotherm curve of Gac aril powder has sigmoid shape.", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "International Journal of Food Engineering", "id" : "ITEM-1", "issue" : "3", "issued" : { "date-parts" : [ [ "2011" ] ] }, "title" : "Effects of Pre-Treatments and Air Drying Temperatures on Colour and Antioxidant Properties of Gac Fruit Powder", "type" : "article-journal", "volume" : "7" }, "uris" : [ "" ] }, { "id" : "ITEM-2", "itemData" : { "DOI" : "10.1016/j.jfoodeng.2013.04.004", "ISSN" : "02608774", "abstract" : "Food product based on gac fruit (Momordica cochinchinensis Spreng.) arils have a high potential due to the high carotenoids content of this fruit. Drying is a key preparation step for carotenoids extraction from gac fruit in a economically viable process. The impact of different drying technics, temperature, final product moisture content on the carotenoid content, hydrophilic and lipophilic antioxidant activity (evaluated with three methods) and color of the gac arils is discussed based on laboratory scale experimental tests. The results highlight an optimal temperature between 50 C and 60 C to conserve the color, the carotenoid content and the antioxidant activity. Also, these properties are better preserved by limiting the drying to dry based moisture content between 15% and 18% while the advantages of drying for further processing and for refrigerated conservation for a few months are achieved. \u00a9 2013 Elsevier Ltd. All rights reserved.", "author" : [ { "dropping-particle" : "", "family" : "Mai", "given" : "H.C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Truong", "given" : "V.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Haut", "given" : "B.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Debaste", "given" : "F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-2", "issue" : "4", "issued" : { "date-parts" : [ [ "2013" ] ] }, "title" : "Impact of limited drying on Momordica cochinchinensis Spreng. aril carotenoids content and antioxidant activity", "type" : "article-journal", "volume" : "118" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha, Nguyen and Roach, 2011; Mai et al., 2013)", "plainTextFormattedCitation" : "(Kha, Nguyen and Roach, 2011; Mai et al., 2013)", "previouslyFormattedCitation" : "(Kha, Nguyen and Roach, 2011; Mai et al., 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha, Nguyen and Roach, 2011; Mai et al., 2013). Pretreatment by soaking with ascorbic acid or bisulfite offer an improvement up to 10% ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.2202/1556-3758.1926", "abstract" : "Gac fruit contains extraordinarily high levels of carotenoids that are well-known as strong antioxidants with an attractive yellow-orange-red colour. The aim of this study was to investigate the effects of different pre-treatments and air drying temperatures on colour characteristics, total carotenoid content (TCC) and total antioxidant activity (TAA) of resultant Gac fruit powder. Results showed that pre-soaking in solutions of ascorbic acid or bisulfite prior to air drying at low temperature of 40\u00b0C was effective in preserving TCC and TAA. Loss of TCC and TAA increased as drying temperatures increased (50, 60, 70, and 80\u00b0C). Moreover, the colour characteristics of Gac powder, such as chroma and hue angle, were not significantly affected by pre-treatments and air drying temperatures. The sorption isotherm curve of Gac aril powder has sigmoid shape.", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "International Journal of Food Engineering", "id" : "ITEM-1", "issue" : "3", "issued" : { "date-parts" : [ [ "2011" ] ] }, "title" : "Effects of Pre-Treatments and Air Drying Temperatures on Colour and Antioxidant Properties of Gac Fruit Powder", "type" : "article-journal", "volume" : "7" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha, Nguyen and Roach, 2011)", "plainTextFormattedCitation" : "(Kha, Nguyen and Roach, 2011)", "previouslyFormattedCitation" : "(Kha, Nguyen and Roach, 2011)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha, Nguyen and Roach, 2011).Similar results have been obtained for gac fruit skin drying, with a results less dependent on air temperature. An optimal air temperature at 80°C was identified ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1002/jsfa.7918", "ISSN" : "00225142", "author" : [ { "dropping-particle" : "V.", "family" : "Chuyen", "given" : "Hoang", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Golding", "given" : "John B.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Parks", "given" : "Sophie E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of the Science of Food and Agriculture", "id" : "ITEM-1", "issue" : "5", "issued" : { "date-parts" : [ [ "2017", "3", "1" ] ] }, "page" : "1656-1662", "publisher" : "Wiley-Blackwell", "title" : "Effects of four different drying methods on the carotenoid composition and antioxidant capacity of dried Gac peel", "type" : "article-journal", "volume" : "97" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Chuyen et al., 2017a)", "plainTextFormattedCitation" : "(Chuyen et al., 2017a)", "previouslyFormattedCitation" : "(Chuyen et al., 2017a)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Chuyen et al., 2017a) to retain 55% of the carotenoid. Pretreatment with as ascorbic acid allowed to retain 10% more ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1111/jfpp.13226", "ISSN" : "01458892", "author" : [ { "dropping-particle" : "V.", "family" : "Chuyen", "given" : "Hoang", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Golding", "given" : "John B.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Parks", "given" : "Sophie E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Processing and Preservation", "id" : "ITEM-1", "issue" : "6", "issued" : { "date-parts" : [ [ "2017", "12", "1" ] ] }, "page" : "e13226", "publisher" : "Wiley/Blackwell (10.1111)", "title" : "Effects of pretreatments and air drying temperatures on the carotenoid composition and antioxidant capacity of dried gac\u00a0peel", "type" : "article-journal", "volume" : "41" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Chuyen et al., 2017b)", "plainTextFormattedCitation" : "(Chuyen et al., 2017b)", "previouslyFormattedCitation" : "(Chuyen et al., 2017b)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Chuyen et al., 2017b).Despites a low efficiency in retaining the carotenoids, air drying is widely used due to its simplicity and limited investment costs ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1002/jsfa.7918", "ISSN" : "00225142", "author" : [ { "dropping-particle" : "V.", "family" : "Chuyen", "given" : "Hoang", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Golding", "given" : "John B.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Parks", "given" : "Sophie E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of the Science of Food and Agriculture", "id" : "ITEM-1", "issue" : "5", "issued" : { "date-parts" : [ [ "2017", "3", "1" ] ] }, "page" : "1656-1662", "publisher" : "Wiley-Blackwell", "title" : "Effects of four different drying methods on the carotenoid composition and antioxidant capacity of dried Gac peel", "type" : "article-journal", "volume" : "97" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Chuyen et al., 2017a)", "plainTextFormattedCitation" : "(Chuyen et al., 2017a)", "previouslyFormattedCitation" : "(Chuyen et al., 2017a)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Chuyen et al., 2017a).2.2 Vacuum dryingVacuum drying, similar to air drying but in a reduced total pressure, allows a faster drying and a contact with less oxygen, limiting the carotenoids decompositions. Up to 90% of the carotenoids from arils could be retained at an optimal temperature of 60°C ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.JFOODENG.2007.07.029", "ISSN" : "0260-8774", "abstract" : "New products from Gac, an indigenous fruit of Vietnam have been recently found in the worldwide markets as the aril part of the fruit has a high content of lycopene and \u03b2-carotene. These carotenoids are currently in special demand as they are natural antioxidants with potential to prevent and treat cancers. This study investigated some processing approaches for the production of powder from Gac arils and used currently developed analytical methods to measure the product qualities. The process development focused on the selection of a pre-treatment method before seed removal and a dehydration technique to minimise the degradation of the carotenoids after processing. The heat and enzymatic pre-treatments could be applied in an industrial-scale seed removal. However, using the same drying method the powder produced without enzymatic pre-treatment had a higher carotenoid content than the enzymatic-treated powder. Constant drying rates and critical moisture contents on a solid basis were measured for oven drying, air drying and vacuum drying. Spray drying and freeze drying were also attempted. Freeze-drying resulted in the Gac powder with the brightest colour and the highest level of carotenoids. The average loss of carotenoids of five Gac powder samples after pre-treatment and dehydration was 35%. These samples stored in vacuo below 25\u00b0C could retain the red colour and 70% of carotenoids after 4 months. They were found to be acceptable in some trial food products.", "author" : [ { "dropping-particle" : "", "family" : "Tran", "given" : "T.H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "M.H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Zabaras", "given" : "D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Vu", "given" : "L.T.T.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issue" : "3", "issued" : { "date-parts" : [ [ "2008", "4", "1" ] ] }, "page" : "359-365", "publisher" : "Elsevier", "title" : "Process development of Gac powder by using different enzymes and drying techniques", "type" : "article-journal", "volume" : "85" }, "uris" : [ "" ] }, { "id" : "ITEM-2", "itemData" : { "DOI" : "10.1016/j.jfoodeng.2013.04.004", "ISSN" : "02608774", "abstract" : "Food product based on gac fruit (Momordica cochinchinensis Spreng.) arils have a high potential due to the high carotenoids content of this fruit. Drying is a key preparation step for carotenoids extraction from gac fruit in a economically viable process. The impact of different drying technics, temperature, final product moisture content on the carotenoid content, hydrophilic and lipophilic antioxidant activity (evaluated with three methods) and color of the gac arils is discussed based on laboratory scale experimental tests. The results highlight an optimal temperature between 50 C and 60 C to conserve the color, the carotenoid content and the antioxidant activity. Also, these properties are better preserved by limiting the drying to dry based moisture content between 15% and 18% while the advantages of drying for further processing and for refrigerated conservation for a few months are achieved. \u00a9 2013 Elsevier Ltd. All rights reserved.", "author" : [ { "dropping-particle" : "", "family" : "Mai", "given" : "H.C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Truong", "given" : "V.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Haut", "given" : "B.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Debaste", "given" : "F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-2", "issue" : "4", "issued" : { "date-parts" : [ [ "2013" ] ] }, "title" : "Impact of limited drying on Momordica cochinchinensis Spreng. aril carotenoids content and antioxidant activity", "type" : "article-journal", "volume" : "118" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Tran et al., 2008; Mai et al., 2013)", "plainTextFormattedCitation" : "(Tran et al., 2008; Mai et al., 2013)", "previouslyFormattedCitation" : "(Tran et al., 2008; Mai et al., 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Tran et al., 2008; Mai et al., 2013). For the vacuum drying of gac skin, no significant improvement compared to air drying was observed ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1002/jsfa.7918", "ISSN" : "00225142", "author" : [ { "dropping-particle" : "V.", "family" : "Chuyen", "given" : "Hoang", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Golding", "given" : "John B.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Parks", "given" : "Sophie E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of the Science of Food and Agriculture", "id" : "ITEM-1", "issue" : "5", "issued" : { "date-parts" : [ [ "2017", "3", "1" ] ] }, "page" : "1656-1662", "publisher" : "Wiley-Blackwell", "title" : "Effects of four different drying methods on the carotenoid composition and antioxidant capacity of dried Gac peel", "type" : "article-journal", "volume" : "97" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Chuyen et al., 2017a)", "plainTextFormattedCitation" : "(Chuyen et al., 2017a)", "previouslyFormattedCitation" : "(Chuyen et al., 2017a)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Chuyen et al., 2017a).2.3 Heat pump dryingHeat pump drying allows efficient lower temperature operation than air of vacuum technics. This approach was only tested for gac fruit skin drying. At 30°C, the results for carotenoids retention were not significantly different from air drying at 60°C due to a longer time of operation ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1002/jsfa.7918", "ISSN" : "00225142", "author" : [ { "dropping-particle" : "V.", "family" : "Chuyen", "given" : "Hoang", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Golding", "given" : "John B.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Parks", "given" : "Sophie E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of the Science of Food and Agriculture", "id" : "ITEM-1", "issue" : "5", "issued" : { "date-parts" : [ [ "2017", "3", "1" ] ] }, "page" : "1656-1662", "publisher" : "Wiley-Blackwell", "title" : "Effects of four different drying methods on the carotenoid composition and antioxidant capacity of dried Gac peel", "type" : "article-journal", "volume" : "97" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Chuyen et al., 2017a)", "plainTextFormattedCitation" : "(Chuyen et al., 2017a)", "previouslyFormattedCitation" : "(Chuyen et al., 2017a)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Chuyen et al., 2017a). The interest of investing in heat pump drying for gac fruit skin seems limited. 2.4 Spray dryingSpray drying of gac fruit aril allows the direct production of marketable powder. Direct spray drying of pulp allows only to retain only 6% of the carotenoids ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.JFOODENG.2007.07.029", "ISSN" : "0260-8774", "abstract" : "New products from Gac, an indigenous fruit of Vietnam have been recently found in the worldwide markets as the aril part of the fruit has a high content of lycopene and \u03b2-carotene. These carotenoids are currently in special demand as they are natural antioxidants with potential to prevent and treat cancers. This study investigated some processing approaches for the production of powder from Gac arils and used currently developed analytical methods to measure the product qualities. The process development focused on the selection of a pre-treatment method before seed removal and a dehydration technique to minimise the degradation of the carotenoids after processing. The heat and enzymatic pre-treatments could be applied in an industrial-scale seed removal. However, using the same drying method the powder produced without enzymatic pre-treatment had a higher carotenoid content than the enzymatic-treated powder. Constant drying rates and critical moisture contents on a solid basis were measured for oven drying, air drying and vacuum drying. Spray drying and freeze drying were also attempted. Freeze-drying resulted in the Gac powder with the brightest colour and the highest level of carotenoids. The average loss of carotenoids of five Gac powder samples after pre-treatment and dehydration was 35%. These samples stored in vacuo below 25\u00b0C could retain the red colour and 70% of carotenoids after 4 months. They were found to be acceptable in some trial food products.", "author" : [ { "dropping-particle" : "", "family" : "Tran", "given" : "T.H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "M.H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Zabaras", "given" : "D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Vu", "given" : "L.T.T.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issue" : "3", "issued" : { "date-parts" : [ [ "2008", "4", "1" ] ] }, "page" : "359-365", "publisher" : "Elsevier", "title" : "Process development of Gac powder by using different enzymes and drying techniques", "type" : "article-journal", "volume" : "85" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Tran et al., 2008)", "plainTextFormattedCitation" : "(Tran et al., 2008)", "previouslyFormattedCitation" : "(Tran et al., 2008)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Tran et al., 2008). Optimizing the spray drying, by using an air temperature of 120°C and adding 10% of maltodextrin as encapsulation agent, allows to conserve close to 50% of the carotenoids. ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.JFOODENG.2010.01.016", "ISSN" : "0260-8774", "abstract" : "Gac fruit aril has an attractive orange red colour and very high level of carotenoids, giving it exceptional antioxidant properties. However, spray drying of this material has not been successful and malto dextrin is considered as a suitable drying aid to preserve its colour and antioxidant properties. This paper reports the effects of inlet drying air temperature (120, 140, 160, 180 and 200\u00b0C) and maltodextrin addition (10%, 20% and 30%) on the physicochemical and antioxidant properties of the Gac aril powder. Moisture content and bulk density, colour characteristics, total carotenoid content (TCC), encapsulation efficiency and total antioxidant activity (TAA) were significantly affected by maltodextrin concentration and the inlet air temperatures. However, pH, aw and water solubility index were not significantly influenced by the spray drying conditions. Overall, a good quality Gac powder in terms of colour, TCC and TAA can be produced by spray-drying at inlet temperature of 120\u00b0C and adding maltodextrin concentration at 10% w/v.", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issue" : "3", "issued" : { "date-parts" : [ [ "2010", "6", "1" ] ] }, "page" : "385-392", "publisher" : "Elsevier", "title" : "Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder", "type" : "article-journal", "volume" : "98" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha, Nguyen and Roach, 2010)", "plainTextFormattedCitation" : "(Kha, Nguyen and Roach, 2010)", "previouslyFormattedCitation" : "(Kha, Nguyen and Roach, 2010)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha, Nguyen and Roach, 2010). Further optimization using whey gum as carrier ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1080/07373937.2013.829854", "ISSN" : "0737-3937", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Stathopoulos", "given" : "Costas E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Drying Technology", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2014", "2", "12" ] ] }, "page" : "385-397", "title" : "Microencapsulation of Gac Oil by Spray Drying: Optimization of Wall Material Concentration and Oil Load Using Response Surface Methodology", "type" : "article-journal", "volume" : "32" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha et al., 2014c)", "plainTextFormattedCitation" : "(Kha et al., 2014c)", "previouslyFormattedCitation" : "(Kha et al., 2014c)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha et al., 2014c) and using surface response methodology for process optimization lead the conservation of 90% of the carotenoids ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.POWTEC.2014.05.053", "ISSN" : "0032-5910", "abstract" : "The objective of this study was to optimise the spray drying conditions for the encapsulation of Gac oil using response surface methodology. Results indicated that the corresponding response surface model was sufficient to describe and predict encapsulation efficiencies (EEs) in terms of the oil, \u03b2-carotene, lycopene, encapsulation yield (EY), moisture content (MC), water solubility index (WSI) and peroxide value (PV) with R2 of 0.92, 0.91, 0.89, 0.85, 0.89, 0.98 and 0.97, respectively. Under optimal conditions (inlet and outlet temperatures of 154 and 80\u00b0C), the response variables including the EEs of the oil, \u03b2-carotene, lycopene, EY, MC, WSI and PV were predicted and validated as 87.22%, 82.76%, 84.29%, 52.78%, 4.90%, 90.29% and 4.06meq/kg, respectively. Furthermore, physicochemical, reconstitution and colour properties of the optimally encapsulated powder were also determined. It was concluded that this powder containing high content of unsaturated fatty acids, \u03b2-carotene and lycopene, and having the attractive red-yellow colour can be used as nutrient supplement and natural food colourant.", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Stathopoulos", "given" : "Costas E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Powder Technology", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2014", "9", "1" ] ] }, "page" : "298-309", "publisher" : "Elsevier", "title" : "Microencapsulation of Gac oil: Optimisation of spray drying conditions using response surface methodology", "type" : "article-journal", "volume" : "264" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha et al., 2014b)", "plainTextFormattedCitation" : "(Kha et al., 2014b)", "previouslyFormattedCitation" : "(Kha et al., 2014b)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha et al., 2014b) . The achieved powders can be stored during several months with limited loss in their micronutrients content ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.FBP.2015.07.009", "ISSN" : "0960-3085", "abstract" : "This study investigated the effects of different storage conditions, temperatures of \u221220, 10, room temperature (RT), 40 and 63\u00b0C for up to 12 months in the presence or absence of air and light, on the stability of an encapsulated gac (Momordica cochinchinensis) oil powder. A stability trial of the encapsulated oil powder incorporated into yoghurt, pasteurised milk and cake mix stored at 4\u00b10.5\u00b0C and RT for different storage times was also carried out. The results showed that a progressive degradation of colour, \u03b2-carotene and lycopene, and a progressive increase in surface oil content and peroxide value (PV) occurred in the encapsulated powders with increasing storage temperatures and storage times. However, the degradation was much less when the encapsulated powder was stored at low temperature in the absence of air and light. The degradation of \u03b2-carotene and lycopene in all samples during storage fitted a first-order reaction. The sorption curves of the encapsulated powders at 10, 30 and 40\u00b0C were fitted with BET and GAB models. The results also showed that the encapsulated gac oil powder could be successfully incorporated into food products in terms of retention of colour, \u03b2-carotene and lycopene, and low PV.", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Stathopoulos", "given" : "Costas E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food and Bioproducts Processing", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2015", "10", "1" ] ] }, "page" : "113-125", "publisher" : "Elsevier", "title" : "A storage study of encapsulated gac (Momordica cochinchinensis) oil powder and its fortification into foods", "type" : "article-journal", "volume" : "96" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha et al., 2015)", "plainTextFormattedCitation" : "(Kha et al., 2015)", "previouslyFormattedCitation" : "(Kha et al., 2015)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha et al., 2015).2.5. Freeze dryingFreeze drying is the costliest way to dry gac aril but it offers unequaled carotenoids conservation thanks to its very low temperature and limited contact with air. Different studies show a conservation of carotenoids ranging from 82% ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/j.jfoodeng.2013.04.004", "ISSN" : "02608774", "abstract" : "Food product based on gac fruit (Momordica cochinchinensis Spreng.) arils have a high potential due to the high carotenoids content of this fruit. Drying is a key preparation step for carotenoids extraction from gac fruit in a economically viable process. The impact of different drying technics, temperature, final product moisture content on the carotenoid content, hydrophilic and lipophilic antioxidant activity (evaluated with three methods) and color of the gac arils is discussed based on laboratory scale experimental tests. The results highlight an optimal temperature between 50 C and 60 C to conserve the color, the carotenoid content and the antioxidant activity. Also, these properties are better preserved by limiting the drying to dry based moisture content between 15% and 18% while the advantages of drying for further processing and for refrigerated conservation for a few months are achieved. \u00a9 2013 Elsevier Ltd. All rights reserved.", "author" : [ { "dropping-particle" : "", "family" : "Mai", "given" : "H.C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Truong", "given" : "V.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Haut", "given" : "B.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Debaste", "given" : "F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2013" ] ] }, "title" : "Impact of limited drying on Momordica cochinchinensis Spreng. aril carotenoids content and antioxidant activity", "type" : "article-journal", "volume" : "118" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Mai et al., 2013)", "plainTextFormattedCitation" : "(Mai et al., 2013)", "previouslyFormattedCitation" : "(Mai et al., 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Mai et al., 2013), 88% ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.JFCA.2017.08.007", "ISSN" : "0889-1575", "abstract" : "Lycopene is a red carotenoid thought effective in preventing some types of cancers and modulating immune and inflammatory responses. Though some fruits share the common feature of synthesizing and storing lycopene as main carotenoid within chromoplasts, they significantly differ in the lipophilic phytocomplex. The purpose of this work was: i) to extract solvent-free lycopene-rich oleoresins from gac, tomato and watermelon ripe-fruits by supercritical CO2 suitable for functional food and nutraceutical formulations; ii) characterize the oleoresins with respect to carotenoids, tocochromanols, lipids, metals and antioxidant activity; iii) prepare stable aqueous suspensions through oleoresin clathration into \u03b1-cyclodextrins (\u03b1-CDs); iv) investigate the effect of each lycopene-containing suspension on viability of human lung adenocarcinoma cells. The results showed that all oleoresins represent a safe added-value source of lycopene characterized by high lipophilic antioxidant activity, improved by the synergy with other biomolecules. Interestingly, when administered at identical concentrations (0.5\u201310\u03bcM) of lycopene, the extracts showed conflicting behaviors: gac and tomato suspensions significantly increased cell viability, whereas watermelon oleoresin/\u03b1-CD suspension significantly decreased cell viability. Although further studies are required, this research suggests a fundamental role of phytocomplex in affecting the responses of cancer cell survival to the in vitro administration of lycopene.", "author" : [ { "dropping-particle" : "", "family" : "Bruno", "given" : "Andreina", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Durante", "given" : "Miriana", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Marrese", "given" : "Pier Paolo", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Migoni", "given" : "Danilo", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Laus", "given" : "Maura N.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Pace", "given" : "Elisabetta", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Pastore", "given" : "Donato", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Mita", "given" : "Giovanni", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Piro", "given" : "Gabriella", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Lenucci", "given" : "Marcello S.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Composition and Analysis", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2018", "1", "1" ] ] }, "page" : "23-32", "publisher" : "Academic Press", "title" : "Shades of red: Comparative study on supercritical CO2 extraction of lycopene-rich oleoresins from gac, tomato and watermelon fruits and effect of the \u03b1-cyclodextrin clathrated extracts on cultured lung adenocarcinoma cells\u2019 viability", "type" : "article-journal", "volume" : "65" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Bruno et al., 2018)", "plainTextFormattedCitation" : "(Bruno et al., 2018)", "previouslyFormattedCitation" : "(Bruno et al., 2018)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Bruno et al., 2018) to 100% ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.JFOODENG.2007.07.029", "ISSN" : "0260-8774", "abstract" : "New products from Gac, an indigenous fruit of Vietnam have been recently found in the worldwide markets as the aril part of the fruit has a high content of lycopene and \u03b2-carotene. These carotenoids are currently in special demand as they are natural antioxidants with potential to prevent and treat cancers. This study investigated some processing approaches for the production of powder from Gac arils and used currently developed analytical methods to measure the product qualities. The process development focused on the selection of a pre-treatment method before seed removal and a dehydration technique to minimise the degradation of the carotenoids after processing. The heat and enzymatic pre-treatments could be applied in an industrial-scale seed removal. However, using the same drying method the powder produced without enzymatic pre-treatment had a higher carotenoid content than the enzymatic-treated powder. Constant drying rates and critical moisture contents on a solid basis were measured for oven drying, air drying and vacuum drying. Spray drying and freeze drying were also attempted. Freeze-drying resulted in the Gac powder with the brightest colour and the highest level of carotenoids. The average loss of carotenoids of five Gac powder samples after pre-treatment and dehydration was 35%. These samples stored in vacuo below 25\u00b0C could retain the red colour and 70% of carotenoids after 4 months. They were found to be acceptable in some trial food products.", "author" : [ { "dropping-particle" : "", "family" : "Tran", "given" : "T.H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "M.H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Zabaras", "given" : "D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Vu", "given" : "L.T.T.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issue" : "3", "issued" : { "date-parts" : [ [ "2008", "4", "1" ] ] }, "page" : "359-365", "publisher" : "Elsevier", "title" : "Process development of Gac powder by using different enzymes and drying techniques", "type" : "article-journal", "volume" : "85" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Tran et al., 2008)", "plainTextFormattedCitation" : "(Tran et al., 2008)", "previouslyFormattedCitation" : "(Tran et al., 2008)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Tran et al., 2008). Yet, as this method has high investment and operational costs compared to the previously presented methods, it is seldom used outside of the laboratory for gac fruit drying.3 Oil extraction Although the other parts of the fruit potentially contain oil, gac oil refers to the oil contained extracted from arils. Gac oil receives a growing attention as it is the most direct way of accessing the liposoluble carotenoids contained in the arils. Two main approaches can be used to extract oil: mechanical approaches, mostly pressing ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.JFOODENG.2012.10.021", "ISSN" : "0260-8774", "abstract" : "The effects of Gac oil extraction conditions including microwave power, microwave time, steaming time and hydraulic pressure on extraction efficiency (EE), and \u03b2-carotene and lycopene contents were studied. It was found that the EE, and \u03b2-carotene and lycopene contents could be enhanced by suitable extraction conditions. Microwave drying was found to be better than air drying for pretreatment. Moisture content after drying and steaming between 8% and 11% (wt/wt) were best for pressing. Results showed that the most suitable conditions for Gac oil extraction from 900g samples were microwave power of 630W, microwave time of 65min, steaming time of 20min and hydraulic pressure of 170kg/cm2. Under these conditions, the highest EE of 93% was achieved while Gac oil contained the highest content of \u03b2-carotene and lycopene at 140 and 414mg/100mL, respectively.", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Stathopoulos", "given" : "Costas E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2013", "8", "1" ] ] }, "page" : "486-491", "publisher" : "Elsevier", "title" : "Effects of Gac aril microwave processing conditions on oil extraction efficiency, and \u03b2-carotene and lycopene contents", "type" : "article-journal", "volume" : "117" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha et al., 2013)", "plainTextFormattedCitation" : "(Kha et al., 2013)", "previouslyFormattedCitation" : "(Kha et al., 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha et al., 2013), and physico-chemical approaches, based on oil solubility in solvents. The two main type of solvent used are organic solvent ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.FOODRES.2011.07.004", "ISSN" : "0963-9969", "abstract" : "The purpose of this study was to evaluate the lycopene and beta carotene concentration in aril oil of gac as influenced by extracting solvents and drying methods. The solvent extractions namely chloroform:methanol (2:1v/v), petroleum ether and hexane were evaluated for optimal extracting solvent of each carotenoid. Three different drying methods were used including hot-air (HA), low relative humidity air drying (LRH) and far-infrared radiation (FIR). The extracts of different solvents were exhibited to have different levels of lycopene and beta-carotene. Chloroform:methanol (2:1v/v) showed higher lycopene and beta-carotene content in aril oil (0.49 and 1.18mg/g) than that of fresh aril (0.045 and 0.009mg/g). Among the different drying methods, HA was found to provide the highest amount of lycopene (0.82mg/g DW) in the aril oil, followed by FIR (0.67mg/g DW) and LRH (0.56mg/g DW). Interestingly, HA dried aril oil had higher content of lycopene than that of control (fresh). However, processing methods are known to have variable effects on bioactive compounds of plant samples. Effects could vary from little or no change to significant losses, or even enhancement in antioxidant properties.", "author" : [ { "dropping-particle" : "", "family" : "Kubola", "given" : "Jittawan", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Meeso", "given" : "Naret", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Siriamornpun", "given" : "Sirithon", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food Research International", "id" : "ITEM-1", "issue" : "2", "issued" : { "date-parts" : [ [ "2013", "3", "1" ] ] }, "page" : "664-669", "publisher" : "Elsevier", "title" : "Lycopene and beta carotene concentration in aril oil of gac (Momordica cochinchinensis Spreng) as influenced by aril-drying process and solvents extraction", "type" : "article-journal", "volume" : "50" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kubola, Meeso and Siriamornpun, 2013)", "plainTextFormattedCitation" : "(Kubola, Meeso and Siriamornpun, 2013)", "previouslyFormattedCitation" : "(Kubola, Meeso and Siriamornpun, 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kubola, Meeso and Siriamornpun, 2013) and supercritical fluids ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.SUPFLU.2014.09.005", "ISSN" : "0896-8446", "abstract" : "Supercritical carbon dioxide extraction of Gac (Momordica cochinchinensis Spreng) aril was performed at pressures ranging from 200 to 400bar, temperatures from 313 to 343K and specific flow rates from 50 to 90kgh\u22121CO2kg\u22121Gac aril. Total oil recovery and carotenes concentration were investigated in the course of extraction. Mathematical modelling of oil solubility data was also performed. The results showed that at specific flow rate of 70kgh\u22121kg\u22121, pressure of 400bar and temperature of 343K, Gac oil recovery exceeded 95% after 120min of extraction. Gac oil loading of supercritical carbon dioxide was successfully described by Chrastil's model. Carotenes concentration of extracted Gac oil was found at level of thousands of ppm.", "author" : [ { "dropping-particle" : "", "family" : "Tai", "given" : "Huan Phan", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Kim", "given" : "Khanh Phan Thi", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "The Journal of Supercritical Fluids", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2014", "11", "1" ] ] }, "page" : "567-571", "publisher" : "Elsevier", "title" : "Supercritical carbon dioxide extraction of Gac oil", "type" : "article-journal", "volume" : "95" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Tai and Kim, 2014)", "plainTextFormattedCitation" : "(Tai and Kim, 2014)", "previouslyFormattedCitation" : "(Tai and Kim, 2014)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Tai and Kim, 2014). Yet, despites oil not being soluble in water, enzymatically assisted water extraction is also possible ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "ISSN" : "13309862", "abstract" : "Gac (Momordica cochinchinensis Spreng.) fruit arils contain an oil rich in carotenoids, especially lycopene and \u03b2-carotene. This oil can be extracted in water with the help of enzymes. A study of factors impacting the enzyme reaction process of gac fruit aril by using the Response Surface Methodology was conducted. A central composite design with four independent variables, namely enzyme concentration, time, temperature and the stirring speed of reaction was carried out. The results show that all of these 4 factors have a significant effect on the oil yield recovery, with no significant interaction between these factors. In the optimum conditions obtained (14.6 % of enzyme concentration, 127 min of incubation time, 58 \u00b0C of temperature and 162 rpm of stirring speed), the maximum estimated oil recovery and the total carotenoids extraction obtained would be of 79.5 % and 5.3 mg/g of dry mass, respectively. There is a strong correlation between oil recovery and total carotenoids content. The physiochemical properties of the extracted gac oil were characterized. Finally, the Schaal oven test shows that conservation time of gac oil is comparable to that of other edible oils.", "author" : [ { "dropping-particle" : "", "family" : "Mai", "given" : "H.C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Truong", "given" : "V.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Debaste", "given" : "F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food Technology and Biotechnology", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2013" ] ] }, "title" : "Optimization of enzyme-aided extraction of oil rich in carotenoids from gac fruit (Momordica cochinchinensis Spreng.)", "type" : "article-journal", "volume" : "51" }, "uris" : [ "" ] }, { "id" : "ITEM-2", "itemData" : { "DOI" : "10.11648/j.jfns.20160401.11", "ISSN" : "2330-7293", "abstract" : "The purpose of this study was to improve the oil yield extracted from Gac fruit aril (Momordica cochinchinensis Spreng) by applying hydrolytic enzyme and to evaluate functional properties of the extracted Gac oil as influenced by different enzyme concentrations, incubation times and drying temperatures. Fresh Gac aril was treated with commercial enzyme (Viscozyme L) (0-0.2%) for a period of time (40 -120 min), dried at a certain temperature (40-70\u00b0C) and then extracted with hexane for oil recovery. The best conditions for Gac aril extraction were 0.15% enzyme concentration, 100 min incubation time and drying temperature 60\u00b0C. Under these conditions, the oil recovery rate was of 96.39% with the total carotenoid content of 196.47 mg/100g. The resulted oil recovery rate (89.74%) and total carotenoid content (132.16 mg/100g) were significantly higher than those from the oil without enzymatic treatment. The peroxide value (8.73 meqO 2 /kg) and free fatty acid value (3.58 mg KOH/g oil) of the extracted Gac oil was comparable with oil by other methods. The Gac oil was rich in un-saturated fatty acids (oleic acid 48.99%, linoleic acid 21.09% and linolenic acid 0.86%), high in palmitic acid (24.18%) but low in stearic acid (3.52%). Application of Viscozyme L helped to increase significantly the oil recovery yield and total carotenoid content in oil, meanwhile, the oil was of good quality in terms of oxidative stability.", "author" : [ { "dropping-particle" : "", "family" : "Thi", "given" : "Tran", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nhi", "given" : "Yen", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Tuan", "given" : "Dang Quoc", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food and Nutrition Sciences", "id" : "ITEM-2", "issue" : "1", "issued" : { "date-parts" : [ [ "2016" ] ] }, "page" : "1-6", "title" : "Enzyme Assisted Extraction of gac Oil (Momordica cochinchinensis Spreng) from dried Aril", "type" : "article-journal", "volume" : "4" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Mai, Truong and Debaste, 2013; Thi, Nhi and Tuan, 2016)", "plainTextFormattedCitation" : "(Mai, Truong and Debaste, 2013; Thi, Nhi and Tuan, 2016)", "previouslyFormattedCitation" : "(Mai, Truong and Debaste, 2013; Thi, Nhi and Tuan, 2016)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Mai, Truong and Debaste, 2013; Thi, Nhi and Tuan, 2016).For all the technics, various pretreatment of the arils can be considered to enhance the extraction efficiency such as drying ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.JFOODENG.2013.07.018", "ISSN" : "0260-8774", "abstract" : "The effects of air-drying temperature, particle size and enzymatic pre-treatment on the oil yield and content of carotenoids in the resultant Gac oil using supercritical CO2 extraction method were investigated. It was found that the highest oil yield was obtained when using the enzyme concentration at 0.1% (w/w) for pretreatment before air-drying. Furthermore, the content of carotenoids was also enhanced by suitable drying temperature and the particle size. High oil yield (34% g/g) and high content of \u03b2-carotene (83mg/100mL oil) and lycopene (508mg/100mL oil) were obtained using the drying temperature of 50\u00b0C and particle size of 0.45mm as pre-treatments prior to SC-CO2 extraction at pressure of 200bar and extraction temperature of 50\u00b0C. Results also indicated that the most suitable extraction time was 120min. It was concluded that Gac oil containing high amount of carotenoids could be extracted using the chosen air-drying temperature, particle size, enzymatic pre-treatment and extraction time.", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Phan-Tai", "given" : "Huan", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2014", "1", "1" ] ] }, "page" : "44-49", "publisher" : "Elsevier", "title" : "Effects of pre-treatments on the yield and carotenoid content of Gac oil using supercritical carbon dioxide extraction", "type" : "article-journal", "volume" : "120" }, "uris" : [ "" ] }, { "id" : "ITEM-2", "itemData" : { "DOI" : "10.1016/J.FOODRES.2011.07.004", "ISSN" : "0963-9969", "abstract" : "The purpose of this study was to evaluate the lycopene and beta carotene concentration in aril oil of gac as influenced by extracting solvents and drying methods. The solvent extractions namely chloroform:methanol (2:1v/v), petroleum ether and hexane were evaluated for optimal extracting solvent of each carotenoid. Three different drying methods were used including hot-air (HA), low relative humidity air drying (LRH) and far-infrared radiation (FIR). The extracts of different solvents were exhibited to have different levels of lycopene and beta-carotene. Chloroform:methanol (2:1v/v) showed higher lycopene and beta-carotene content in aril oil (0.49 and 1.18mg/g) than that of fresh aril (0.045 and 0.009mg/g). Among the different drying methods, HA was found to provide the highest amount of lycopene (0.82mg/g DW) in the aril oil, followed by FIR (0.67mg/g DW) and LRH (0.56mg/g DW). Interestingly, HA dried aril oil had higher content of lycopene than that of control (fresh). However, processing methods are known to have variable effects on bioactive compounds of plant samples. Effects could vary from little or no change to significant losses, or even enhancement in antioxidant properties.", "author" : [ { "dropping-particle" : "", "family" : "Kubola", "given" : "Jittawan", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Meeso", "given" : "Naret", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Siriamornpun", "given" : "Sirithon", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food Research International", "id" : "ITEM-2", "issue" : "2", "issued" : { "date-parts" : [ [ "2013", "3", "1" ] ] }, "page" : "664-669", "publisher" : "Elsevier", "title" : "Lycopene and beta carotene concentration in aril oil of gac (Momordica cochinchinensis Spreng) as influenced by aril-drying process and solvents extraction", "type" : "article-journal", "volume" : "50" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kubola, Meeso and Siriamornpun, 2013; Kha, Phan-Tai and Nguyen, 2014)", "plainTextFormattedCitation" : "(Kubola, Meeso and Siriamornpun, 2013; Kha, Phan-Tai and Nguyen, 2014)", "previouslyFormattedCitation" : "(Kubola, Meeso and Siriamornpun, 2013; Kha, Phan-Tai and Nguyen, 2014)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kubola, Meeso and Siriamornpun, 2013; Kha, Phan-Tai and Nguyen, 2014), microwave heating coupled with steaming ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.JFOODENG.2012.10.021", "ISSN" : "0260-8774", "abstract" : "The effects of Gac oil extraction conditions including microwave power, microwave time, steaming time and hydraulic pressure on extraction efficiency (EE), and \u03b2-carotene and lycopene contents were studied. It was found that the EE, and \u03b2-carotene and lycopene contents could be enhanced by suitable extraction conditions. Microwave drying was found to be better than air drying for pretreatment. Moisture content after drying and steaming between 8% and 11% (wt/wt) were best for pressing. Results showed that the most suitable conditions for Gac oil extraction from 900g samples were microwave power of 630W, microwave time of 65min, steaming time of 20min and hydraulic pressure of 170kg/cm2. Under these conditions, the highest EE of 93% was achieved while Gac oil contained the highest content of \u03b2-carotene and lycopene at 140 and 414mg/100mL, respectively.", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Stathopoulos", "given" : "Costas E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2013", "8", "1" ] ] }, "page" : "486-491", "publisher" : "Elsevier", "title" : "Effects of Gac aril microwave processing conditions on oil extraction efficiency, and \u03b2-carotene and lycopene contents", "type" : "article-journal", "volume" : "117" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha et al., 2013)", "plainTextFormattedCitation" : "(Kha et al., 2013)", "previouslyFormattedCitation" : "(Kha et al., 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha et al., 2013), ohmic heating ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.IFSET.2017.03.013", "ISSN" : "1466-8564", "abstract" : "The effects of ohmic heating on Gac aril oil extraction in comparison with conventional heating were studied. The experiments were conducted using three extraction stages with the selected ratio of Gac aril powder to n-hexane (solvent) and time for each stage of 1:7 (7h), 1:6 (6h) and 1:5 (5h), respectively. The aims were to (1) study the possibility of applying ohmic method in Gac aril oil extraction and (2) compare between oil extraction using ohmic and conventional treatments. It appeared that the electrical conductivities of fresh Gac aril, Gac aril powder with water and Gac aril powder with hexane ranged between 0.54 and 1.16, 0.50\u20131.46 and 0.18\u20130.31S\u00b7m\u22121 respectively. The extraction efficiency, color characteristics and the contents of \u03b2-carotene and lycopene of Gac aril oil were enhanced by extraction with ohmic method. Three extraction stages with ohmic heating treatment at 50\u00b0C in all stages resulted in the highest extraction efficiency (81.40%). The SEM micrographs proved that the cell wall of the Gac aril powder after extraction with ohmic heating was more ruptured than that of conventional heating. Physical properties of Gac aril powder and residues collected from different extraction methods were diverse due to their dissimilar compositions and structures.", "author" : [ { "dropping-particle" : "", "family" : "Aamir", "given" : "Muhammad", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Jittanit", "given" : "Weerachet", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Innovative Food Science & Emerging Technologies", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2017", "6", "1" ] ] }, "page" : "224-234", "publisher" : "Elsevier", "title" : "Ohmic heating treatment for Gac aril oil extraction: Effects on extraction efficiency, physical properties and some bioactive compounds", "type" : "article-journal", "volume" : "41" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Aamir and Jittanit, 2017)", "plainTextFormattedCitation" : "(Aamir and Jittanit, 2017)", "previouslyFormattedCitation" : "(Aamir and Jittanit, 2017)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Aamir and Jittanit, 2017) or enzymatic treatment ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.JFOODENG.2012.10.021", "ISSN" : "0260-8774", "abstract" : "The effects of Gac oil extraction conditions including microwave power, microwave time, steaming time and hydraulic pressure on extraction efficiency (EE), and \u03b2-carotene and lycopene contents were studied. It was found that the EE, and \u03b2-carotene and lycopene contents could be enhanced by suitable extraction conditions. Microwave drying was found to be better than air drying for pretreatment. Moisture content after drying and steaming between 8% and 11% (wt/wt) were best for pressing. Results showed that the most suitable conditions for Gac oil extraction from 900g samples were microwave power of 630W, microwave time of 65min, steaming time of 20min and hydraulic pressure of 170kg/cm2. Under these conditions, the highest EE of 93% was achieved while Gac oil contained the highest content of \u03b2-carotene and lycopene at 140 and 414mg/100mL, respectively.", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Stathopoulos", "given" : "Costas E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2013", "8", "1" ] ] }, "page" : "486-491", "publisher" : "Elsevier", "title" : "Effects of Gac aril microwave processing conditions on oil extraction efficiency, and \u03b2-carotene and lycopene contents", "type" : "article-journal", "volume" : "117" }, "uris" : [ "" ] }, { "id" : "ITEM-2", "itemData" : { "ISSN" : "13309862", "abstract" : "Gac (Momordica cochinchinensis Spreng.) fruit arils contain an oil rich in carotenoids, especially lycopene and \u03b2-carotene. This oil can be extracted in water with the help of enzymes. A study of factors impacting the enzyme reaction process of gac fruit aril by using the Response Surface Methodology was conducted. A central composite design with four independent variables, namely enzyme concentration, time, temperature and the stirring speed of reaction was carried out. The results show that all of these 4 factors have a significant effect on the oil yield recovery, with no significant interaction between these factors. In the optimum conditions obtained (14.6 % of enzyme concentration, 127 min of incubation time, 58 \u00b0C of temperature and 162 rpm of stirring speed), the maximum estimated oil recovery and the total carotenoids extraction obtained would be of 79.5 % and 5.3 mg/g of dry mass, respectively. There is a strong correlation between oil recovery and total carotenoids content. The physiochemical properties of the extracted gac oil were characterized. Finally, the Schaal oven test shows that conservation time of gac oil is comparable to that of other edible oils.", "author" : [ { "dropping-particle" : "", "family" : "Mai", "given" : "H.C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Truong", "given" : "V.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Debaste", "given" : "F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food Technology and Biotechnology", "id" : "ITEM-2", "issue" : "4", "issued" : { "date-parts" : [ [ "2013" ] ] }, "title" : "Optimization of enzyme-aided extraction of oil rich in carotenoids from gac fruit (Momordica cochinchinensis Spreng.)", "type" : "article-journal", "volume" : "51" }, "uris" : [ "" ] }, { "id" : "ITEM-3", "itemData" : { "DOI" : "10.11648/j.jfns.20160401.11", "ISSN" : "2330-7293", "abstract" : "The purpose of this study was to improve the oil yield extracted from Gac fruit aril (Momordica cochinchinensis Spreng) by applying hydrolytic enzyme and to evaluate functional properties of the extracted Gac oil as influenced by different enzyme concentrations, incubation times and drying temperatures. Fresh Gac aril was treated with commercial enzyme (Viscozyme L) (0-0.2%) for a period of time (40 -120 min), dried at a certain temperature (40-70\u00b0C) and then extracted with hexane for oil recovery. The best conditions for Gac aril extraction were 0.15% enzyme concentration, 100 min incubation time and drying temperature 60\u00b0C. Under these conditions, the oil recovery rate was of 96.39% with the total carotenoid content of 196.47 mg/100g. The resulted oil recovery rate (89.74%) and total carotenoid content (132.16 mg/100g) were significantly higher than those from the oil without enzymatic treatment. The peroxide value (8.73 meqO 2 /kg) and free fatty acid value (3.58 mg KOH/g oil) of the extracted Gac oil was comparable with oil by other methods. The Gac oil was rich in un-saturated fatty acids (oleic acid 48.99%, linoleic acid 21.09% and linolenic acid 0.86%), high in palmitic acid (24.18%) but low in stearic acid (3.52%). Application of Viscozyme L helped to increase significantly the oil recovery yield and total carotenoid content in oil, meanwhile, the oil was of good quality in terms of oxidative stability.", "author" : [ { "dropping-particle" : "", "family" : "Thi", "given" : "Tran", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nhi", "given" : "Yen", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Tuan", "given" : "Dang Quoc", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food and Nutrition Sciences", "id" : "ITEM-3", "issue" : "1", "issued" : { "date-parts" : [ [ "2016" ] ] }, "page" : "1-6", "title" : "Enzyme Assisted Extraction of gac Oil (Momordica cochinchinensis Spreng) from dried Aril", "type" : "article-journal", "volume" : "4" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha et al., 2013; Mai, Truong and Debaste, 2013; Thi, Nhi and Tuan, 2016)", "plainTextFormattedCitation" : "(Kha et al., 2013; Mai, Truong and Debaste, 2013; Thi, Nhi and Tuan, 2016)", "previouslyFormattedCitation" : "(Kha et al., 2013; Mai, Truong and Debaste, 2013; Thi, Nhi and Tuan, 2016)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha et al., 2013; Mai, Truong and Debaste, 2013; Thi, Nhi and Tuan, 2016). These treatment, through heat of enzymatic activity affect gac aril cell structure, easing oil extraction.The various pretreatment and extraction methods can have a varied impact on the oil content, including on the heat sensitive carotenoids ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.JFOODENG.2012.10.021", "ISSN" : "0260-8774", "abstract" : "The effects of Gac oil extraction conditions including microwave power, microwave time, steaming time and hydraulic pressure on extraction efficiency (EE), and \u03b2-carotene and lycopene contents were studied. It was found that the EE, and \u03b2-carotene and lycopene contents could be enhanced by suitable extraction conditions. Microwave drying was found to be better than air drying for pretreatment. Moisture content after drying and steaming between 8% and 11% (wt/wt) were best for pressing. Results showed that the most suitable conditions for Gac oil extraction from 900g samples were microwave power of 630W, microwave time of 65min, steaming time of 20min and hydraulic pressure of 170kg/cm2. Under these conditions, the highest EE of 93% was achieved while Gac oil contained the highest content of \u03b2-carotene and lycopene at 140 and 414mg/100mL, respectively.", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Stathopoulos", "given" : "Costas E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2013", "8", "1" ] ] }, "page" : "486-491", "publisher" : "Elsevier", "title" : "Effects of Gac aril microwave processing conditions on oil extraction efficiency, and \u03b2-carotene and lycopene contents", "type" : "article-journal", "volume" : "117" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha et al., 2013)", "plainTextFormattedCitation" : "(Kha et al., 2013)", "previouslyFormattedCitation" : "(Kha et al., 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha et al., 2013).3.1 Mechanical extraction Pressing is the most common extraction method encountered. While low cost and technologically simple, it usually allows to extract only around 70% of the available oil. For gac oil, this yield can be achieved with air dried arils with 170 kg/m?. Combining microwave drying (at 630W for 65 min) and partial re-humidification by steaming, it was possible to reach 93% of yield. This treatment seems to offer a better conservation of carotenoids present in the oil, doubling the amount compared to air dried aril oil ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.JFOODENG.2012.10.021", "ISSN" : "0260-8774", "abstract" : "The effects of Gac oil extraction conditions including microwave power, microwave time, steaming time and hydraulic pressure on extraction efficiency (EE), and \u03b2-carotene and lycopene contents were studied. It was found that the EE, and \u03b2-carotene and lycopene contents could be enhanced by suitable extraction conditions. Microwave drying was found to be better than air drying for pretreatment. Moisture content after drying and steaming between 8% and 11% (wt/wt) were best for pressing. Results showed that the most suitable conditions for Gac oil extraction from 900g samples were microwave power of 630W, microwave time of 65min, steaming time of 20min and hydraulic pressure of 170kg/cm2. Under these conditions, the highest EE of 93% was achieved while Gac oil contained the highest content of \u03b2-carotene and lycopene at 140 and 414mg/100mL, respectively.", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Stathopoulos", "given" : "Costas E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2013", "8", "1" ] ] }, "page" : "486-491", "publisher" : "Elsevier", "title" : "Effects of Gac aril microwave processing conditions on oil extraction efficiency, and \u03b2-carotene and lycopene contents", "type" : "article-journal", "volume" : "117" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha et al., 2013)", "plainTextFormattedCitation" : "(Kha et al., 2013)", "previouslyFormattedCitation" : "(Kha et al., 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha et al., 2013).3.2 Organic solvents extractionVarious organic solvent have been tested for gac oil extraction: chloroform/ methanol mix, petroleum ether ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.FOODRES.2011.07.004", "ISSN" : "0963-9969", "abstract" : "The purpose of this study was to evaluate the lycopene and beta carotene concentration in aril oil of gac as influenced by extracting solvents and drying methods. The solvent extractions namely chloroform:methanol (2:1v/v), petroleum ether and hexane were evaluated for optimal extracting solvent of each carotenoid. Three different drying methods were used including hot-air (HA), low relative humidity air drying (LRH) and far-infrared radiation (FIR). The extracts of different solvents were exhibited to have different levels of lycopene and beta-carotene. Chloroform:methanol (2:1v/v) showed higher lycopene and beta-carotene content in aril oil (0.49 and 1.18mg/g) than that of fresh aril (0.045 and 0.009mg/g). Among the different drying methods, HA was found to provide the highest amount of lycopene (0.82mg/g DW) in the aril oil, followed by FIR (0.67mg/g DW) and LRH (0.56mg/g DW). Interestingly, HA dried aril oil had higher content of lycopene than that of control (fresh). However, processing methods are known to have variable effects on bioactive compounds of plant samples. Effects could vary from little or no change to significant losses, or even enhancement in antioxidant properties.", "author" : [ { "dropping-particle" : "", "family" : "Kubola", "given" : "Jittawan", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Meeso", "given" : "Naret", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Siriamornpun", "given" : "Sirithon", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food Research International", "id" : "ITEM-1", "issue" : "2", "issued" : { "date-parts" : [ [ "2013", "3", "1" ] ] }, "page" : "664-669", "publisher" : "Elsevier", "title" : "Lycopene and beta carotene concentration in aril oil of gac (Momordica cochinchinensis Spreng) as influenced by aril-drying process and solvents extraction", "type" : "article-journal", "volume" : "50" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kubola, Meeso and Siriamornpun, 2013)", "plainTextFormattedCitation" : "(Kubola, Meeso and Siriamornpun, 2013)", "previouslyFormattedCitation" : "(Kubola, Meeso and Siriamornpun, 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kubola, Meeso and Siriamornpun, 2013), n-hexane ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.15625/0866-708X/48/1/1089", "ISSN" : "2525-2518", "abstract" : "1. INTRODUCTION Gac (Momordica cochinchinensis Spreng L.) belonging to the family Cucurbitaceae is an indigenous Vietnamese fruit-bearing plant. Its fruit flesh contains 1 - 3 mm thick, red, soft, and sticky aril, which covers black seeds and makes up about 25% of the fruit weight [1]. Gac aril has an oil content of about 38% - 40% (as related to absolute dry matter). This oil is a rich source of beta-caroten and lycopen, containing 128 mg%, and 170 mg% of each, respectively. The alpha-tocopherol content in the pulp was found to be 76.3 mg/g [2]. Because of its valuable constituents as mentioned above, Gac fruit oil is studied and used to create functional food and pharmaceutical products. A 30-day controlled supplementation trial carried out in Vietnam found that daily consumption of \u2018\u2018xoi gac\u2019\u2019, a traditional Vietnamese sticky rice dish containing Gac aril, signi\ufb01cantly improved plasma levels of retinol, alpha-caroten, beta-caroten, and lycopen in pre-school children [3]. Researchers also investigated the potential of Gac fruit to prevent and treat cancers and vitamin A de\ufb01ciency, where by juice extracted from dried Gac was found to reduce the tumour weights in mice by 23.6% [4]. The content of lycopen in Gac pulp as reported by this study (408 mg/g) is much higher than that usually found in tomatoes (about 25 mg/g) [5]. Currently, Gac aril oil production is mainly carried out by traditional mechanical expression with a screw press, but this method gives low yield and quality (especially in regard to the content of beta-caroten and lycopen). This paper describes a new method to obtain Gac aril oil with high extraction yield and oil quality.", "author" : [ { "dropping-particle" : "", "family" : "Thuat", "given" : "Bui Quang", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Vietnam Journal of Science and Technology", "id" : "ITEM-1", "issue" : "1", "issued" : { "date-parts" : [ [ "2010" ] ] }, "title" : "Research on extraction technology to improve yield and quality of oil from gac aril (Momordica cochinchinensis spreng L.)", "type" : "article-journal", "volume" : "48" }, "uris" : [ "" ] }, { "id" : "ITEM-2", "itemData" : { "DOI" : "10.1016/J.IFSET.2017.03.013", "ISSN" : "1466-8564", "abstract" : "The effects of ohmic heating on Gac aril oil extraction in comparison with conventional heating were studied. The experiments were conducted using three extraction stages with the selected ratio of Gac aril powder to n-hexane (solvent) and time for each stage of 1:7 (7h), 1:6 (6h) and 1:5 (5h), respectively. The aims were to (1) study the possibility of applying ohmic method in Gac aril oil extraction and (2) compare between oil extraction using ohmic and conventional treatments. It appeared that the electrical conductivities of fresh Gac aril, Gac aril powder with water and Gac aril powder with hexane ranged between 0.54 and 1.16, 0.50\u20131.46 and 0.18\u20130.31S\u00b7m\u22121 respectively. The extraction efficiency, color characteristics and the contents of \u03b2-carotene and lycopene of Gac aril oil were enhanced by extraction with ohmic method. Three extraction stages with ohmic heating treatment at 50\u00b0C in all stages resulted in the highest extraction efficiency (81.40%). The SEM micrographs proved that the cell wall of the Gac aril powder after extraction with ohmic heating was more ruptured than that of conventional heating. Physical properties of Gac aril powder and residues collected from different extraction methods were diverse due to their dissimilar compositions and structures.", "author" : [ { "dropping-particle" : "", "family" : "Aamir", "given" : "Muhammad", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Jittanit", "given" : "Weerachet", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Innovative Food Science & Emerging Technologies", "id" : "ITEM-2", "issued" : { "date-parts" : [ [ "2017", "6", "1" ] ] }, "page" : "224-234", "publisher" : "Elsevier", "title" : "Ohmic heating treatment for Gac aril oil extraction: Effects on extraction efficiency, physical properties and some bioactive compounds", "type" : "article-journal", "volume" : "41" }, "uris" : [ "" ] }, { "id" : "ITEM-3", "itemData" : { "DOI" : "10.1016/J.FOODRES.2011.07.004", "ISSN" : "0963-9969", "abstract" : "The purpose of this study was to evaluate the lycopene and beta carotene concentration in aril oil of gac as influenced by extracting solvents and drying methods. The solvent extractions namely chloroform:methanol (2:1v/v), petroleum ether and hexane were evaluated for optimal extracting solvent of each carotenoid. Three different drying methods were used including hot-air (HA), low relative humidity air drying (LRH) and far-infrared radiation (FIR). The extracts of different solvents were exhibited to have different levels of lycopene and beta-carotene. Chloroform:methanol (2:1v/v) showed higher lycopene and beta-carotene content in aril oil (0.49 and 1.18mg/g) than that of fresh aril (0.045 and 0.009mg/g). Among the different drying methods, HA was found to provide the highest amount of lycopene (0.82mg/g DW) in the aril oil, followed by FIR (0.67mg/g DW) and LRH (0.56mg/g DW). Interestingly, HA dried aril oil had higher content of lycopene than that of control (fresh). However, processing methods are known to have variable effects on bioactive compounds of plant samples. Effects could vary from little or no change to significant losses, or even enhancement in antioxidant properties.", "author" : [ { "dropping-particle" : "", "family" : "Kubola", "given" : "Jittawan", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Meeso", "given" : "Naret", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Siriamornpun", "given" : "Sirithon", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food Research International", "id" : "ITEM-3", "issue" : "2", "issued" : { "date-parts" : [ [ "2013", "3", "1" ] ] }, "page" : "664-669", "publisher" : "Elsevier", "title" : "Lycopene and beta carotene concentration in aril oil of gac (Momordica cochinchinensis Spreng) as influenced by aril-drying process and solvents extraction", "type" : "article-journal", "volume" : "50" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Thuat, 2010; Kubola, Meeso and Siriamornpun, 2013; Aamir and Jittanit, 2017)", "plainTextFormattedCitation" : "(Thuat, 2010; Kubola, Meeso and Siriamornpun, 2013; Aamir and Jittanit, 2017)", "previouslyFormattedCitation" : "(Thuat, 2010; Kubola, Meeso and Siriamornpun, 2013; Aamir and Jittanit, 2017)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Thuat, 2010; Kubola, Meeso and Siriamornpun, 2013; Aamir and Jittanit, 2017), About 95% of the oil contained in air dried gac aril can be extracted with hexane at 50°C but the process can take up to 18h ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.15625/0866-708X/48/1/1089", "ISSN" : "2525-2518", "abstract" : "1. INTRODUCTION Gac (Momordica cochinchinensis Spreng L.) belonging to the family Cucurbitaceae is an indigenous Vietnamese fruit-bearing plant. Its fruit flesh contains 1 - 3 mm thick, red, soft, and sticky aril, which covers black seeds and makes up about 25% of the fruit weight [1]. Gac aril has an oil content of about 38% - 40% (as related to absolute dry matter). This oil is a rich source of beta-caroten and lycopen, containing 128 mg%, and 170 mg% of each, respectively. The alpha-tocopherol content in the pulp was found to be 76.3 mg/g [2]. Because of its valuable constituents as mentioned above, Gac fruit oil is studied and used to create functional food and pharmaceutical products. A 30-day controlled supplementation trial carried out in Vietnam found that daily consumption of \u2018\u2018xoi gac\u2019\u2019, a traditional Vietnamese sticky rice dish containing Gac aril, signi\ufb01cantly improved plasma levels of retinol, alpha-caroten, beta-caroten, and lycopen in pre-school children [3]. Researchers also investigated the potential of Gac fruit to prevent and treat cancers and vitamin A de\ufb01ciency, where by juice extracted from dried Gac was found to reduce the tumour weights in mice by 23.6% [4]. The content of lycopen in Gac pulp as reported by this study (408 mg/g) is much higher than that usually found in tomatoes (about 25 mg/g) [5]. Currently, Gac aril oil production is mainly carried out by traditional mechanical expression with a screw press, but this method gives low yield and quality (especially in regard to the content of beta-caroten and lycopen). This paper describes a new method to obtain Gac aril oil with high extraction yield and oil quality.", "author" : [ { "dropping-particle" : "", "family" : "Thuat", "given" : "Bui Quang", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Vietnam Journal of Science and Technology", "id" : "ITEM-1", "issue" : "1", "issued" : { "date-parts" : [ [ "2010" ] ] }, "title" : "Research on extraction technology to improve yield and quality of oil from gac aril (Momordica cochinchinensis spreng L.)", "type" : "article-journal", "volume" : "48" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Thuat, 2010)", "plainTextFormattedCitation" : "(Thuat, 2010)", "previouslyFormattedCitation" : "(Thuat, 2010)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Thuat, 2010). Treating the dried arils with commercial enzymatic mixtures Viscozyme L (composed of arabanase, cellulase, hemicellulase, β-glucanase and xylanase) can reduce the extraction time to 2h. Fresh aril submitted to ohmic heating during the extraction exhibit yields close to 100% ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.IFSET.2017.03.013", "ISSN" : "1466-8564", "abstract" : "The effects of ohmic heating on Gac aril oil extraction in comparison with conventional heating were studied. The experiments were conducted using three extraction stages with the selected ratio of Gac aril powder to n-hexane (solvent) and time for each stage of 1:7 (7h), 1:6 (6h) and 1:5 (5h), respectively. The aims were to (1) study the possibility of applying ohmic method in Gac aril oil extraction and (2) compare between oil extraction using ohmic and conventional treatments. It appeared that the electrical conductivities of fresh Gac aril, Gac aril powder with water and Gac aril powder with hexane ranged between 0.54 and 1.16, 0.50\u20131.46 and 0.18\u20130.31S\u00b7m\u22121 respectively. The extraction efficiency, color characteristics and the contents of \u03b2-carotene and lycopene of Gac aril oil were enhanced by extraction with ohmic method. Three extraction stages with ohmic heating treatment at 50\u00b0C in all stages resulted in the highest extraction efficiency (81.40%). The SEM micrographs proved that the cell wall of the Gac aril powder after extraction with ohmic heating was more ruptured than that of conventional heating. Physical properties of Gac aril powder and residues collected from different extraction methods were diverse due to their dissimilar compositions and structures.", "author" : [ { "dropping-particle" : "", "family" : "Aamir", "given" : "Muhammad", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Jittanit", "given" : "Weerachet", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Innovative Food Science & Emerging Technologies", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2017", "6", "1" ] ] }, "page" : "224-234", "publisher" : "Elsevier", "title" : "Ohmic heating treatment for Gac aril oil extraction: Effects on extraction efficiency, physical properties and some bioactive compounds", "type" : "article-journal", "volume" : "41" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Aamir and Jittanit, 2017)", "plainTextFormattedCitation" : "(Aamir and Jittanit, 2017)", "previouslyFormattedCitation" : "(Aamir and Jittanit, 2017)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Aamir and Jittanit, 2017).On top of hazardous question raised by organic solvent, the use of gac oil for food and pharmaceutical applications tend to reduce the interest of organic solvent extraction that have to be totally removed from the final product before consumption. 3.3 Supercritical fluid extraction Supercritical fluid extraction combine the efficiency of the organic solvent extraction with the ease of separation of the supercritical fluid from the extracted oil. On top of that, the extraction is usually faster than with organic solvents. The main opposition to the use of supercritical fluid come from the investment cost and the requirement of a specifically skilled workforce of this advanced technology ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.SUPFLU.2015.02.023", "ISSN" : "0896-8446", "abstract" : "Gac (Momordica cochinchinensis Spreng) is a traditional fruit from Southeast Asia whose aril oil has been investigated owing to the remarkable abundance of oil and carotenes (e.g. \u03b2-carotene and lycopene). In this context, supercritical fluid extraction (SFE) using CO2 is an option for the exploitation of this raw material. In this work a hybrid approach combining cost of manufacturing (COM) and response surface methodology (RSM) concepts was applied to lab results of SFE of gac oil with the objective of finding the operating conditions that ensure the best technical and economic performance of the process. Upon specifying a SFE commercial process comprising a fruit drying line followed by two extractors of 0.4m3 in parallel, the impact of extraction pressure (200\u2013400bar), temperature (40\u201360\u00b0C) and time (0.5\u20132.0h) on manufacturing costs and productivity was assessed. The best COM for oil extraction was found for 400bar, 60\u00b0C, and 1.0h, amounting 8\u20ac\u2009kgoil\u22121. Regarding specifically extraction of carotenes, the best COM was attained for 400bar, 50\u00b0C, and 1.0h, amounting 755\u20ac\u2009kgcarotenes\u22121. Both production costs are encouraging in relation to current market quotations of gac oil and purified (>90%) carotenes. Finally, a sensitivity analysis to flow rate was accomplished. In the whole, the outcomes of this study support the exploitation of gac oil and naturally occurring carotenes from gac aril through supercritical CO2 extraction.", "author" : [ { "dropping-particle" : "", "family" : "Martins", "given" : "P.F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Melo", "given" : "M.M.R.", "non-dropping-particle" : "de", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Silva", "given" : "C.M.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "The Journal of Supercritical Fluids", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2015", "5", "1" ] ] }, "page" : "97-104", "publisher" : "Elsevier", "title" : "Gac oil and carotenes production using supercritical CO2: Sensitivity analysis and process optimization through a RSM\u2013COM hybrid approach", "type" : "article-journal", "volume" : "100" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Martins, de Melo and Silva, 2015)", "plainTextFormattedCitation" : "(Martins, de Melo and Silva, 2015)", "previouslyFormattedCitation" : "(Martins, de Melo and Silva, 2015)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Martins, de Melo and Silva, 2015). Supercritical carbon dioxide is the most common supercritical fluid and is the only one tested for gac oil extraction as well as for a specific extraction of carotenoids ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.JFOODENG.2013.07.018", "ISSN" : "0260-8774", "abstract" : "The effects of air-drying temperature, particle size and enzymatic pre-treatment on the oil yield and content of carotenoids in the resultant Gac oil using supercritical CO2 extraction method were investigated. It was found that the highest oil yield was obtained when using the enzyme concentration at 0.1% (w/w) for pretreatment before air-drying. Furthermore, the content of carotenoids was also enhanced by suitable drying temperature and the particle size. High oil yield (34% g/g) and high content of \u03b2-carotene (83mg/100mL oil) and lycopene (508mg/100mL oil) were obtained using the drying temperature of 50\u00b0C and particle size of 0.45mm as pre-treatments prior to SC-CO2 extraction at pressure of 200bar and extraction temperature of 50\u00b0C. Results also indicated that the most suitable extraction time was 120min. It was concluded that Gac oil containing high amount of carotenoids could be extracted using the chosen air-drying temperature, particle size, enzymatic pre-treatment and extraction time.", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Phan-Tai", "given" : "Huan", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2014", "1", "1" ] ] }, "page" : "44-49", "publisher" : "Elsevier", "title" : "Effects of pre-treatments on the yield and carotenoid content of Gac oil using supercritical carbon dioxide extraction", "type" : "article-journal", "volume" : "120" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha, Phan-Tai and Nguyen, 2014)", "plainTextFormattedCitation" : "(Kha, Phan-Tai and Nguyen, 2014)", "previouslyFormattedCitation" : "(Kha, Phan-Tai and Nguyen, 2014)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha, Phan-Tai and Nguyen, 2014). As for other extraction methods, the pretreatment applied to the gac aril is has a drastic impact on the amount of oil that is effectively extracted. Supercritical carbon dioxide at 200bar and 50°C flowing at 70 kg.h-1.kggac-1 allowed to extract 95% of the total oil content of 50°C air dried arils in 3 hours. An additional treatment with 0.1% of pectinase enzymes allowed to achieve the same yield in only 2 hours ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.JFOODENG.2013.07.018", "ISSN" : "0260-8774", "abstract" : "The effects of air-drying temperature, particle size and enzymatic pre-treatment on the oil yield and content of carotenoids in the resultant Gac oil using supercritical CO2 extraction method were investigated. It was found that the highest oil yield was obtained when using the enzyme concentration at 0.1% (w/w) for pretreatment before air-drying. Furthermore, the content of carotenoids was also enhanced by suitable drying temperature and the particle size. High oil yield (34% g/g) and high content of \u03b2-carotene (83mg/100mL oil) and lycopene (508mg/100mL oil) were obtained using the drying temperature of 50\u00b0C and particle size of 0.45mm as pre-treatments prior to SC-CO2 extraction at pressure of 200bar and extraction temperature of 50\u00b0C. Results also indicated that the most suitable extraction time was 120min. It was concluded that Gac oil containing high amount of carotenoids could be extracted using the chosen air-drying temperature, particle size, enzymatic pre-treatment and extraction time.", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Phan-Tai", "given" : "Huan", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2014", "1", "1" ] ] }, "page" : "44-49", "publisher" : "Elsevier", "title" : "Effects of pre-treatments on the yield and carotenoid content of Gac oil using supercritical carbon dioxide extraction", "type" : "article-journal", "volume" : "120" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha, Phan-Tai and Nguyen, 2014)", "plainTextFormattedCitation" : "(Kha, Phan-Tai and Nguyen, 2014)", "previouslyFormattedCitation" : "(Kha, Phan-Tai and Nguyen, 2014)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha, Phan-Tai and Nguyen, 2014). However, the most efficient way to accelerate the extraction is rise the pressure: 95% of the oil of air dried aril can be achieved in 30 minutes at 400 bar ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.SUPFLU.2014.09.005", "ISSN" : "0896-8446", "abstract" : "Supercritical carbon dioxide extraction of Gac (Momordica cochinchinensis Spreng) aril was performed at pressures ranging from 200 to 400bar, temperatures from 313 to 343K and specific flow rates from 50 to 90kgh\u22121CO2kg\u22121Gac aril. Total oil recovery and carotenes concentration were investigated in the course of extraction. Mathematical modelling of oil solubility data was also performed. The results showed that at specific flow rate of 70kgh\u22121kg\u22121, pressure of 400bar and temperature of 343K, Gac oil recovery exceeded 95% after 120min of extraction. Gac oil loading of supercritical carbon dioxide was successfully described by Chrastil's model. Carotenes concentration of extracted Gac oil was found at level of thousands of ppm.", "author" : [ { "dropping-particle" : "", "family" : "Tai", "given" : "Huan Phan", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Kim", "given" : "Khanh Phan Thi", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "The Journal of Supercritical Fluids", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2014", "11", "1" ] ] }, "page" : "567-571", "publisher" : "Elsevier", "title" : "Supercritical carbon dioxide extraction of Gac oil", "type" : "article-journal", "volume" : "95" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Tai and Kim, 2014)", "plainTextFormattedCitation" : "(Tai and Kim, 2014)", "previouslyFormattedCitation" : "(Tai and Kim, 2014)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Tai and Kim, 2014). 3.4 Enzymatic aqueous extraction Using enzyme to free the oil contained in gac aril is a low investment alternative cost to solvent extraction. A high yield of oil extraction requires the synergic effect of multiple enzymes. A mix of pectinase, cellulase, protease and α-amylase allowed to extract 82% in slightly more than 2h ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "ISSN" : "13309862", "abstract" : "Gac (Momordica cochinchinensis Spreng.) fruit arils contain an oil rich in carotenoids, especially lycopene and \u03b2-carotene. This oil can be extracted in water with the help of enzymes. A study of factors impacting the enzyme reaction process of gac fruit aril by using the Response Surface Methodology was conducted. A central composite design with four independent variables, namely enzyme concentration, time, temperature and the stirring speed of reaction was carried out. The results show that all of these 4 factors have a significant effect on the oil yield recovery, with no significant interaction between these factors. In the optimum conditions obtained (14.6 % of enzyme concentration, 127 min of incubation time, 58 \u00b0C of temperature and 162 rpm of stirring speed), the maximum estimated oil recovery and the total carotenoids extraction obtained would be of 79.5 % and 5.3 mg/g of dry mass, respectively. There is a strong correlation between oil recovery and total carotenoids content. The physiochemical properties of the extracted gac oil were characterized. Finally, the Schaal oven test shows that conservation time of gac oil is comparable to that of other edible oils.", "author" : [ { "dropping-particle" : "", "family" : "Mai", "given" : "H.C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Truong", "given" : "V.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Debaste", "given" : "F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food Technology and Biotechnology", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2013" ] ] }, "title" : "Optimization of enzyme-aided extraction of oil rich in carotenoids from gac fruit (Momordica cochinchinensis Spreng.)", "type" : "article-journal", "volume" : "51" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Mai, Truong and Debaste, 2013)", "plainTextFormattedCitation" : "(Mai, Truong and Debaste, 2013)", "previouslyFormattedCitation" : "(Mai, Truong and Debaste, 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Mai, Truong and Debaste, 2013). However, the operational cost of the enzymes acquisition can hinder the profitability of such a process.4 Oil propertiesThe main properties of the extracted oil depends on the oil extraction process and upstream processing as well as on the initial fruit that is used and its storage conditions ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.ANRES.2016.04.003", "ISSN" : "2452-316X", "abstract" : "The effects were investigated of three different stages of harvesting, the storage time and sample preparation methods before extraction using a Waring blender (WBM) or ball mill (BMM) on the lycopene and \u03b2-carotene contents from the gac aril. It was found that after harvesting and being stored at 26\u00a0\u00b1\u00a01\u00a0\u00b0C and 24\u00b11% RH for 15\u00a0d, the lycopene contents from the color break, medium ripe and fully ripe stages of gac fruits grown in Thailand were in the ranges 0.11\u20138.99\u00a0mg/100\u00a0g fresh weight (FW), 3.88\u201322.94\u00a0mg/100\u00a0g FW and 18.95\u201350.11\u00a0mg/100\u00a0g FW, respectively, while the \u03b2-carotene contents were in the ranges 0.002\u20134.82\u00a0mg/100\u00a0g FW, 0.31\u201313.59\u00a0mg/100\u00a0g FW and 22.68\u201339.16\u00a0mg/100\u00a0g FW, respectively. In addition, neither the WBM nor the BMM sample preparation method had any significant (p\u00a0>\u00a00.05) effect on the analysis of these phytonutrients. Gac fruit at the fully ripe stage after 6\u00a0d of storage provided the highest lycopene content of 50.11\u00a0\u00b1\u00a01.59\u00a0mg/100\u00a0g FW, while the \u03b2-carotene was found highest (39.16\u00a0\u00b1\u00a01.29\u00a0mg/100\u00a0g FW) from fully ripe stage fruit after 15\u00a0d storage or when they had spoiled. Without classifying the fruits according to harvesting stages, equations for mixed ripe fruit were able to predict the lycopene and \u03b2-carotene contents in the aril with coefficients of determination of 0.77 and 0.89 with standard errors of the estimate of 16.09 and 6.39, respectively.", "author" : [ { "dropping-particle" : "", "family" : "Bhumsaidon", "given" : "Apinya", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Chamchong", "given" : "Montip", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Agriculture and Natural Resources", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2016", "7", "1" ] ] }, "page" : "257-263", "publisher" : "Elsevier", "title" : "Variation of lycopene and beta-carotene contents after harvesting of gac fruit and its prediction", "type" : "article-journal", "volume" : "50" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Bhumsaidon and Chamchong, 2016)", "plainTextFormattedCitation" : "(Bhumsaidon and Chamchong, 2016)", "previouslyFormattedCitation" : "(Bhumsaidon and Chamchong, 2016)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Bhumsaidon and Chamchong, 2016). 4.1 Fatty acid compositionTable 5 summarizes the main fatty acid present in gac oil as obtained by different authors with various extraction methods. Variations are observed between the studies. They can be attributed to difference in fruit initial content, extraction technics as well as quantification methods. However, global trends can be highlighted.The majority (56% to 75%) of the fatty acid present in gac oil are unsaturated with mainly oleic acid. Most of the rest of the unsaturated fatty acid are poly-unsaturated with a dominance of linoleic acid. In this fraction, significant concentration in ω-3 fatty acid are present, mainly in the form α-linolenic acid. In the saturated fatty acid, palmitic acid is the most present. The oil also contains a significant amount of stearic acid. The mixture of unsaturated, saturated, poly-unsaturated and mono-unsaturated fatty acids in gac oil improves the absorption and bioavailability of nutrients and carotenoidsADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.FOODRES.2016.10.053", "ISSN" : "0963-9969", "abstract" : "Using a simulated digestion procedure in vitro, liberation and bioaccessibility of \u03b2-carotene (29.5\u00b11.7% and 22.6\u00b10.9%, respectively) and lycopene (51.3\u00b12.6% and 33.2\u00b13.1%, respectively) from gac fruit aril were found to be significantly higher than from carrot root (\u03b2-carotene, 5.2\u00b10.5% and 0.5\u00b10.2%, respectively) and tomato fruit (lycopene, 15.9\u00b12.8% and 1.8\u00b10.5%, respectively). Gac fruit aril naturally contained significantly more lipids (11% on fresh weight base) than carrot root and tomato fruit (<1%). However, when test meals were supplemented with an O/W emulsion to match the content of gac fruit aril, carotenoid bioaccessibility was still considerably lower than that from genuine gac fruit aril. Carotenoids in gac fruit aril were found to be stored in small, round-shaped chromoplasts. Despite the high lipid content, these carotenoids are unlikely to occur in a lipid-dissolved state according to simple solubility estimations, instead being possibly deposited as submicroscopic crystallites. In contrast, carotenoids of carrot root and tomato fruit were stored in large, needle-like crystallous chromoplasts. Consequently, we hypothesized the natural deposition form to be majorly responsible for the observed differences in bioaccessibility. A favorable surface-to-volume ratio of the deposition form in gac fruit aril might have allowed a more rapid micellization during digestion, and thus, an enhanced bioaccessibility. Irrespective of the ultimate reason, gac fruit aril provided a highly bioaccessible form of both lycopene and provitamin A (\u03b2-carotene), thus offering a most valuable dietary source of both carotenoids. Currently, gac is majorly grown in Southeast Asia, where its consumption might help to diminish the \u2018hidden hunger\u2019 namely the insufficient supply with vitamin A. Ultimately, gac fruit might thus contribute to alleviating most severe health implications of vitamin A deficiency, such as anaemia and xerophthalmia, the prevailing cause of preventable childhood blindness, as well as mortality from infectious diseases.", "author" : [ { "dropping-particle" : "", "family" : "M\u00fcller-Maatsch", "given" : "Judith", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Sprenger", "given" : "Jasmin", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Hempel", "given" : "Judith", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Kreiser", "given" : "Florence", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Carle", "given" : "Reinhold", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Schweiggert", "given" : "Ralf M.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food Research International", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2017", "9", "1" ] ] }, "page" : "928-935", "publisher" : "Elsevier", "title" : "Carotenoids from gac fruit aril (Momordica cochinchinensis [Lour.] Spreng.) are more bioaccessible than those from carrot root and tomato fruit", "type" : "article-journal", "volume" : "99" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(M\u00fcller-Maatsch et al., 2017)", "plainTextFormattedCitation" : "(M\u00fcller-Maatsch et al., 2017)", "previouslyFormattedCitation" : "(M\u00fcller-Maatsch et al., 2017)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Müller-Maatsch et al., 2017).Table 5 Fatty acid composition of gac oil for different methods of extractionStudy ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1093/ajcn/75.5.872", "ISSN" : "0002-9165", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "Le T", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Dueker", "given" : "Stephen R", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Murphy", "given" : "Suzanne P", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "The American Journal of Clinical Nutrition", "id" : "ITEM-1", "issue" : "5", "issued" : { "date-parts" : [ [ "2002", "5", "1" ] ] }, "page" : "872-879", "publisher" : "Oxford University Press", "title" : "Plasma \u03b2-carotene and retinol concentrations of children increase after a 30-d supplementation with the fruit Momordica cochinchinensis (gac)", "type" : "article-journal", "volume" : "75" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Vuong, Dueker and Murphy, 2002)", "plainTextFormattedCitation" : "(Vuong, Dueker and Murphy, 2002)", "previouslyFormattedCitation" : "(Vuong, Dueker and Murphy, 2002)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Vuong, Dueker and Murphy, 2002)ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.15625/0866-708X/48/1/1089", "ISSN" : "2525-2518", "abstract" : "1. INTRODUCTION Gac (Momordica cochinchinensis Spreng L.) belonging to the family Cucurbitaceae is an indigenous Vietnamese fruit-bearing plant. Its fruit flesh contains 1 - 3 mm thick, red, soft, and sticky aril, which covers black seeds and makes up about 25% of the fruit weight [1]. Gac aril has an oil content of about 38% - 40% (as related to absolute dry matter). This oil is a rich source of beta-caroten and lycopen, containing 128 mg%, and 170 mg% of each, respectively. The alpha-tocopherol content in the pulp was found to be 76.3 mg/g [2]. Because of its valuable constituents as mentioned above, Gac fruit oil is studied and used to create functional food and pharmaceutical products. A 30-day controlled supplementation trial carried out in Vietnam found that daily consumption of \u2018\u2018xoi gac\u2019\u2019, a traditional Vietnamese sticky rice dish containing Gac aril, signi\ufb01cantly improved plasma levels of retinol, alpha-caroten, beta-caroten, and lycopen in pre-school children [3]. Researchers also investigated the potential of Gac fruit to prevent and treat cancers and vitamin A de\ufb01ciency, where by juice extracted from dried Gac was found to reduce the tumour weights in mice by 23.6% [4]. The content of lycopen in Gac pulp as reported by this study (408 mg/g) is much higher than that usually found in tomatoes (about 25 mg/g) [5]. Currently, Gac aril oil production is mainly carried out by traditional mechanical expression with a screw press, but this method gives low yield and quality (especially in regard to the content of beta-caroten and lycopen). This paper describes a new method to obtain Gac aril oil with high extraction yield and oil quality.", "author" : [ { "dropping-particle" : "", "family" : "Thuat", "given" : "Bui Quang", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Vietnam Journal of Science and Technology", "id" : "ITEM-1", "issue" : "1", "issued" : { "date-parts" : [ [ "2010" ] ] }, "title" : "Research on extraction technology to improve yield and quality of oil from gac aril (Momordica cochinchinensis spreng L.)", "type" : "article-journal", "volume" : "48" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Thuat, 2010)", "plainTextFormattedCitation" : "(Thuat, 2010)", "previouslyFormattedCitation" : "(Thuat, 2010)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Thuat, 2010)ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1515/ijfe-2013-0028", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Stathopoulos", "given" : "Costas E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "International Journal of Food Engineering", "id" : "ITEM-1", "issue" : "1", "issued" : { "date-parts" : [ [ "2014" ] ] }, "page" : "103-112", "title" : "Effect of Drying Pre-treatments on the Yield and Bioactive Content of Oil Extracted from Gac Aril", "type" : "article-journal", "volume" : "10" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha et al., 2014a)", "plainTextFormattedCitation" : "(Kha et al., 2014a)", "previouslyFormattedCitation" : "(Kha et al., 2014a)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha et al., 2014a)ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.11648/j.jfns.20160401.11", "ISSN" : "2330-7293", "abstract" : "The purpose of this study was to improve the oil yield extracted from Gac fruit aril (Momordica cochinchinensis Spreng) by applying hydrolytic enzyme and to evaluate functional properties of the extracted Gac oil as influenced by different enzyme concentrations, incubation times and drying temperatures. Fresh Gac aril was treated with commercial enzyme (Viscozyme L) (0-0.2%) for a period of time (40 -120 min), dried at a certain temperature (40-70\u00b0C) and then extracted with hexane for oil recovery. The best conditions for Gac aril extraction were 0.15% enzyme concentration, 100 min incubation time and drying temperature 60\u00b0C. Under these conditions, the oil recovery rate was of 96.39% with the total carotenoid content of 196.47 mg/100g. The resulted oil recovery rate (89.74%) and total carotenoid content (132.16 mg/100g) were significantly higher than those from the oil without enzymatic treatment. The peroxide value (8.73 meqO 2 /kg) and free fatty acid value (3.58 mg KOH/g oil) of the extracted Gac oil was comparable with oil by other methods. The Gac oil was rich in un-saturated fatty acids (oleic acid 48.99%, linoleic acid 21.09% and linolenic acid 0.86%), high in palmitic acid (24.18%) but low in stearic acid (3.52%). Application of Viscozyme L helped to increase significantly the oil recovery yield and total carotenoid content in oil, meanwhile, the oil was of good quality in terms of oxidative stability.", "author" : [ { "dropping-particle" : "", "family" : "Thi", "given" : "Tran", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nhi", "given" : "Yen", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Tuan", "given" : "Dang Quoc", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food and Nutrition Sciences", "id" : "ITEM-1", "issue" : "1", "issued" : { "date-parts" : [ [ "2016" ] ] }, "page" : "1-6", "title" : "Enzyme Assisted Extraction of gac Oil (Momordica cochinchinensis Spreng) from dried Aril", "type" : "article-journal", "volume" : "4" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Thi, Nhi and Tuan, 2016)", "plainTextFormattedCitation" : "(Thi, Nhi and Tuan, 2016)", "previouslyFormattedCitation" : "(Thi, Nhi and Tuan, 2016)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Thi, Nhi and Tuan, 2016)ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "ISSN" : "13309862", "abstract" : "Gac (Momordica cochinchinensis Spreng.) fruit arils contain an oil rich in carotenoids, especially lycopene and \u03b2-carotene. This oil can be extracted in water with the help of enzymes. A study of factors impacting the enzyme reaction process of gac fruit aril by using the Response Surface Methodology was conducted. A central composite design with four independent variables, namely enzyme concentration, time, temperature and the stirring speed of reaction was carried out. The results show that all of these 4 factors have a significant effect on the oil yield recovery, with no significant interaction between these factors. In the optimum conditions obtained (14.6 % of enzyme concentration, 127 min of incubation time, 58 \u00b0C of temperature and 162 rpm of stirring speed), the maximum estimated oil recovery and the total carotenoids extraction obtained would be of 79.5 % and 5.3 mg/g of dry mass, respectively. There is a strong correlation between oil recovery and total carotenoids content. The physiochemical properties of the extracted gac oil were characterized. Finally, the Schaal oven test shows that conservation time of gac oil is comparable to that of other edible oils.", "author" : [ { "dropping-particle" : "", "family" : "Mai", "given" : "H.C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Truong", "given" : "V.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Debaste", "given" : "F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food Technology and Biotechnology", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2013" ] ] }, "title" : "Optimization of enzyme-aided extraction of oil rich in carotenoids from gac fruit (Momordica cochinchinensis Spreng.)", "type" : "article-journal", "volume" : "51" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Mai, Truong and Debaste, 2013)", "plainTextFormattedCitation" : "(Mai, Truong and Debaste, 2013)", "previouslyFormattedCitation" : "(Mai, Truong and Debaste, 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Mai, Truong and Debaste, 2013)ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1515/ijfe-2013-0028", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Stathopoulos", "given" : "Costas E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "International Journal of Food Engineering", "id" : "ITEM-1", "issue" : "1", "issued" : { "date-parts" : [ [ "2014" ] ] }, "page" : "103-112", "title" : "Effect of Drying Pre-treatments on the Yield and Bioactive Content of Oil Extracted from Gac Aril", "type" : "article-journal", "volume" : "10" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha et al., 2014a)", "plainTextFormattedCitation" : "(Kha et al., 2014a)", "previouslyFormattedCitation" : "(Kha et al., 2014a)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha et al., 2014a)ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1515/ijfe-2013-0028", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Stathopoulos", "given" : "Costas E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "International Journal of Food Engineering", "id" : "ITEM-1", "issue" : "1", "issued" : { "date-parts" : [ [ "2014" ] ] }, "page" : "103-112", "title" : "Effect of Drying Pre-treatments on the Yield and Bioactive Content of Oil Extracted from Gac Aril", "type" : "article-journal", "volume" : "10" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha et al., 2014a)", "plainTextFormattedCitation" : "(Kha et al., 2014a)", "previouslyFormattedCitation" : "(Kha et al., 2014a)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha et al., 2014a)ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.JFCA.2017.08.007", "ISSN" : "0889-1575", "abstract" : "Lycopene is a red carotenoid thought effective in preventing some types of cancers and modulating immune and inflammatory responses. Though some fruits share the common feature of synthesizing and storing lycopene as main carotenoid within chromoplasts, they significantly differ in the lipophilic phytocomplex. The purpose of this work was: i) to extract solvent-free lycopene-rich oleoresins from gac, tomato and watermelon ripe-fruits by supercritical CO2 suitable for functional food and nutraceutical formulations; ii) characterize the oleoresins with respect to carotenoids, tocochromanols, lipids, metals and antioxidant activity; iii) prepare stable aqueous suspensions through oleoresin clathration into \u03b1-cyclodextrins (\u03b1-CDs); iv) investigate the effect of each lycopene-containing suspension on viability of human lung adenocarcinoma cells. The results showed that all oleoresins represent a safe added-value source of lycopene characterized by high lipophilic antioxidant activity, improved by the synergy with other biomolecules. Interestingly, when administered at identical concentrations (0.5\u201310\u03bcM) of lycopene, the extracts showed conflicting behaviors: gac and tomato suspensions significantly increased cell viability, whereas watermelon oleoresin/\u03b1-CD suspension significantly decreased cell viability. Although further studies are required, this research suggests a fundamental role of phytocomplex in affecting the responses of cancer cell survival to the in vitro administration of lycopene.", "author" : [ { "dropping-particle" : "", "family" : "Bruno", "given" : "Andreina", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Durante", "given" : "Miriana", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Marrese", "given" : "Pier Paolo", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Migoni", "given" : "Danilo", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Laus", "given" : "Maura N.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Pace", "given" : "Elisabetta", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Pastore", "given" : "Donato", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Mita", "given" : "Giovanni", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Piro", "given" : "Gabriella", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Lenucci", "given" : "Marcello S.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Composition and Analysis", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2018", "1", "1" ] ] }, "page" : "23-32", "publisher" : "Academic Press", "title" : "Shades of red: Comparative study on supercritical CO2 extraction of lycopene-rich oleoresins from gac, tomato and watermelon fruits and effect of the \u03b1-cyclodextrin clathrated extracts on cultured lung adenocarcinoma cells\u2019 viability", "type" : "article-journal", "volume" : "65" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Bruno et al., 2018)", "plainTextFormattedCitation" : "(Bruno et al., 2018)", "previouslyFormattedCitation" : "(Bruno et al., 2018)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Bruno et al., 2018)Extraction methodOrganic solventOrganic solventOrganic solventEnzyme and waterEnzyme and waterPressMicrowave and pressSupercritical CO2Lauric (C12:0) 0.020.02Myristic (C14:0)0.870.211.090.370.220.630.410.8Pentadecanoic (C15:0)0.1Palmitic (C16:0)22.0420.2734.7324.1817.3134.8924.9930.1Palmitoleic (C16:1)0.260.230.190.160.180.180.4Margaric (C17:0)0.230.150.14Stearic (C18:0)7.065.358.453.527.457.786.855.1Oleic (C18:1)35.2149.5745.0448.9959.540.5848.2544.5Linoleic (C18:2)31.4323.1910.1421.0913.9815.618.2819.6α-linolenic (C18:3)2.140.940.370.860.520.340.83Arachidic (C20:0)0,390.210.32Eicosa-11-enoic (C20:1)0,150.230.17Arachinodic(C20:4)0.1Docosanoic (C22:0)0.190.03Erucic (C22:1)0.070.1Docosahexanoic (C22:6)0.02Tetracosanoic (C24:0)0.140.044.2. Physicochemical propertiesTable 6 summarizes typical physicochemical properties of gac oil including non-saponification matter, refraction, melting point, viscosity and density value ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/j.jfoodeng.2015.09.022", "ISSN" : "02608774", "abstract" : "\u00a9 2015 Elsevier Ltd. All rights reserved. A process to isolate and purify carotenoids for gac (Momordica cochinchinensis Spreng.) fruit oil is presented and optimized. Carotenoids were purified and isolated by a saponification and using propylene glycol. A two steps experimental procedure was followed to optimize the process. In the first step, an evaluation of the impact of the different parameters one by one was realized. Results indicate that using Tween 80 (from 0.01 to 0.05 mL/g oil) can help increasing carotenoids recovery. Combination of 0.4 mL/g oil of potassium hydroxide and 0.8 mL/g oil of propylene glycol lead to a maximum carotenoids recovery. Three parameters (stirring speed, temperature and time of reaction) were studied in a central composite design of experiments. Optimal conditions were estimated using a second order Response Surface Methodology. In the optimal conditions (1094 rpm of stirring speed, 46 \u00b0C of temperature and 228 min of reaction time), the estimated yield would be around 93%.", "author" : [ { "dropping-particle" : "", "family" : "Mai", "given" : "H.C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Truong", "given" : "V.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Debaste", "given" : "F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2016" ] ] }, "title" : "Carotenoids purification from gac (Momordica cochinchinensis Spreng.) fruit oil", "type" : "article-journal", "volume" : "172" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Mai, Truong and Debaste, 2016)", "plainTextFormattedCitation" : "(Mai, Truong and Debaste, 2016)", "previouslyFormattedCitation" : "(Mai, Truong and Debaste, 2016)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Mai, Truong and Debaste, 2016). The iodine value of gac aril oil corresponds to a high degree of unsaturated oil (76g I2/100g oil). The high saponification value (715 mg KOH/g) indicates that the triglycerides of gac oil are composed of short fatty acids.Table 7 presents acidity value and peroxide values depending on the treatment. The acidity value of gac oil is between 0.69 and 3.6 mg KOH/g depending on the extraction method, which is lower than that of some common oils such as soybean oil (about 6 mg KOH/g). The lowest peroxide value measured (around 0.89 meqO2/kg oil) characterizes the purity and stability of this oil at ambient temperature. Table 6 Physicochemical properties of the Gac oil ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/j.jfoodeng.2015.09.022", "ISSN" : "02608774", "abstract" : "\u00a9 2015 Elsevier Ltd. All rights reserved. A process to isolate and purify carotenoids for gac (Momordica cochinchinensis Spreng.) fruit oil is presented and optimized. Carotenoids were purified and isolated by a saponification and using propylene glycol. A two steps experimental procedure was followed to optimize the process. In the first step, an evaluation of the impact of the different parameters one by one was realized. Results indicate that using Tween 80 (from 0.01 to 0.05 mL/g oil) can help increasing carotenoids recovery. Combination of 0.4 mL/g oil of potassium hydroxide and 0.8 mL/g oil of propylene glycol lead to a maximum carotenoids recovery. Three parameters (stirring speed, temperature and time of reaction) were studied in a central composite design of experiments. Optimal conditions were estimated using a second order Response Surface Methodology. In the optimal conditions (1094 rpm of stirring speed, 46 \u00b0C of temperature and 228 min of reaction time), the estimated yield would be around 93%.", "author" : [ { "dropping-particle" : "", "family" : "Mai", "given" : "H.C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Truong", "given" : "V.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Debaste", "given" : "F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2016" ] ] }, "title" : "Carotenoids purification from gac (Momordica cochinchinensis Spreng.) fruit oil", "type" : "article-journal", "volume" : "172" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Mai, Truong and Debaste, 2016)", "plainTextFormattedCitation" : "(Mai, Truong and Debaste, 2016)", "previouslyFormattedCitation" : "(Mai, Truong and Debaste, 2016)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Mai, Truong and Debaste, 2016)IndexValueIodine value (gI2/100g oil)76.58±1.9Saponification value (mg KOH/g)715.16Non-saponification matter (%)0.5Refraction value (n25D)1.47Melting point (°C)12Viscosity (Pa.s)0.0466 ±0.0004Density (g/ml)0.955 ±0.012Results are expressed as mean values S.E.M (standard error of the mean), N=3Table 7 Acidity value and peroxide values depending on the treatment AuthorsTreatmentAcidity value (mg KOH/g)Peroxide (meqO2/kg oil) ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.15625/0866-708X/48/1/1089", "ISSN" : "2525-2518", "abstract" : "1. INTRODUCTION Gac (Momordica cochinchinensis Spreng L.) belonging to the family Cucurbitaceae is an indigenous Vietnamese fruit-bearing plant. Its fruit flesh contains 1 - 3 mm thick, red, soft, and sticky aril, which covers black seeds and makes up about 25% of the fruit weight [1]. Gac aril has an oil content of about 38% - 40% (as related to absolute dry matter). This oil is a rich source of beta-caroten and lycopen, containing 128 mg%, and 170 mg% of each, respectively. The alpha-tocopherol content in the pulp was found to be 76.3 mg/g [2]. Because of its valuable constituents as mentioned above, Gac fruit oil is studied and used to create functional food and pharmaceutical products. A 30-day controlled supplementation trial carried out in Vietnam found that daily consumption of \u2018\u2018xoi gac\u2019\u2019, a traditional Vietnamese sticky rice dish containing Gac aril, signi\ufb01cantly improved plasma levels of retinol, alpha-caroten, beta-caroten, and lycopen in pre-school children [3]. Researchers also investigated the potential of Gac fruit to prevent and treat cancers and vitamin A de\ufb01ciency, where by juice extracted from dried Gac was found to reduce the tumour weights in mice by 23.6% [4]. The content of lycopen in Gac pulp as reported by this study (408 mg/g) is much higher than that usually found in tomatoes (about 25 mg/g) [5]. Currently, Gac aril oil production is mainly carried out by traditional mechanical expression with a screw press, but this method gives low yield and quality (especially in regard to the content of beta-caroten and lycopen). This paper describes a new method to obtain Gac aril oil with high extraction yield and oil quality.", "author" : [ { "dropping-particle" : "", "family" : "Thuat", "given" : "Bui Quang", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Vietnam Journal of Science and Technology", "id" : "ITEM-1", "issue" : "1", "issued" : { "date-parts" : [ [ "2010" ] ] }, "title" : "Research on extraction technology to improve yield and quality of oil from gac aril (Momordica cochinchinensis spreng L.)", "type" : "article-journal", "volume" : "48" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Thuat, 2010)", "plainTextFormattedCitation" : "(Thuat, 2010)", "previouslyFormattedCitation" : "(Thuat, 2010)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Thuat, 2010)Hexane extraction3.588.7ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1515/ijfe-2013-0028", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Stathopoulos", "given" : "Costas E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "International Journal of Food Engineering", "id" : "ITEM-1", "issue" : "1", "issued" : { "date-parts" : [ [ "2014" ] ] }, "page" : "103-112", "title" : "Effect of Drying Pre-treatments on the Yield and Bioactive Content of Oil Extracted from Gac Aril", "type" : "article-journal", "volume" : "10" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha et al., 2014a)", "plainTextFormattedCitation" : "(Kha et al., 2014a)", "previouslyFormattedCitation" : "(Kha et al., 2014a)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha et al., 2014a)Microwave + press0.691.8ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1515/ijfe-2013-0028", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Stathopoulos", "given" : "Costas E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "International Journal of Food Engineering", "id" : "ITEM-1", "issue" : "1", "issued" : { "date-parts" : [ [ "2014" ] ] }, "page" : "103-112", "title" : "Effect of Drying Pre-treatments on the Yield and Bioactive Content of Oil Extracted from Gac Aril", "type" : "article-journal", "volume" : "10" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha et al., 2014a)", "plainTextFormattedCitation" : "(Kha et al., 2014a)", "previouslyFormattedCitation" : "(Kha et al., 2014a)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha et al., 2014a)Press1.87.7ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1515/ijfe-2013-0028", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Stathopoulos", "given" : "Costas E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "International Journal of Food Engineering", "id" : "ITEM-1", "issue" : "1", "issued" : { "date-parts" : [ [ "2014" ] ] }, "page" : "103-112", "title" : "Effect of Drying Pre-treatments on the Yield and Bioactive Content of Oil Extracted from Gac Aril", "type" : "article-journal", "volume" : "10" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha et al., 2014a)", "plainTextFormattedCitation" : "(Kha et al., 2014a)", "previouslyFormattedCitation" : "(Kha et al., 2014a)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha et al., 2014a)Solvent extraction2.1933.54ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "ISSN" : "13309862", "abstract" : "Gac (Momordica cochinchinensis Spreng.) fruit arils contain an oil rich in carotenoids, especially lycopene and \u03b2-carotene. This oil can be extracted in water with the help of enzymes. A study of factors impacting the enzyme reaction process of gac fruit aril by using the Response Surface Methodology was conducted. A central composite design with four independent variables, namely enzyme concentration, time, temperature and the stirring speed of reaction was carried out. The results show that all of these 4 factors have a significant effect on the oil yield recovery, with no significant interaction between these factors. In the optimum conditions obtained (14.6 % of enzyme concentration, 127 min of incubation time, 58 \u00b0C of temperature and 162 rpm of stirring speed), the maximum estimated oil recovery and the total carotenoids extraction obtained would be of 79.5 % and 5.3 mg/g of dry mass, respectively. There is a strong correlation between oil recovery and total carotenoids content. The physiochemical properties of the extracted gac oil were characterized. Finally, the Schaal oven test shows that conservation time of gac oil is comparable to that of other edible oils.", "author" : [ { "dropping-particle" : "", "family" : "Mai", "given" : "H.C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Truong", "given" : "V.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Debaste", "given" : "F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food Technology and Biotechnology", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2013" ] ] }, "title" : "Optimization of enzyme-aided extraction of oil rich in carotenoids from gac fruit (Momordica cochinchinensis Spreng.)", "type" : "article-journal", "volume" : "51" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Mai, Truong and Debaste, 2013)", "plainTextFormattedCitation" : "(Mai, Truong and Debaste, 2013)", "previouslyFormattedCitation" : "(Mai, Truong and Debaste, 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Mai, Truong and Debaste, 2013)Enzymatic extraction2.550.894.3 Carotenoids content and other minor bioactive compounds As for other properties, fruits and processing variation have a significant impact on the carotenoid content. As carotenoids are thermosensitive molecule, the processing conditions have an exacerbate impact on the carotenoids content. On top of that, multiple studies have shown qualitatively that, for any given treatment, rising the extraction yields also leads to an increase of the retrieved carotenoids concentration ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "ISSN" : "13309862", "abstract" : "Gac (Momordica cochinchinensis Spreng.) fruit arils contain an oil rich in carotenoids, especially lycopene and \u03b2-carotene. This oil can be extracted in water with the help of enzymes. A study of factors impacting the enzyme reaction process of gac fruit aril by using the Response Surface Methodology was conducted. A central composite design with four independent variables, namely enzyme concentration, time, temperature and the stirring speed of reaction was carried out. The results show that all of these 4 factors have a significant effect on the oil yield recovery, with no significant interaction between these factors. In the optimum conditions obtained (14.6 % of enzyme concentration, 127 min of incubation time, 58 \u00b0C of temperature and 162 rpm of stirring speed), the maximum estimated oil recovery and the total carotenoids extraction obtained would be of 79.5 % and 5.3 mg/g of dry mass, respectively. There is a strong correlation between oil recovery and total carotenoids content. The physiochemical properties of the extracted gac oil were characterized. Finally, the Schaal oven test shows that conservation time of gac oil is comparable to that of other edible oils.", "author" : [ { "dropping-particle" : "", "family" : "Mai", "given" : "H.C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Truong", "given" : "V.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Debaste", "given" : "F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food Technology and Biotechnology", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2013" ] ] }, "title" : "Optimization of enzyme-aided extraction of oil rich in carotenoids from gac fruit (Momordica cochinchinensis Spreng.)", "type" : "article-journal", "volume" : "51" }, "uris" : [ "" ] }, { "id" : "ITEM-2", "itemData" : { "DOI" : "10.11648/j.jfns.20160401.11", "ISSN" : "2330-7293", "abstract" : "The purpose of this study was to improve the oil yield extracted from Gac fruit aril (Momordica cochinchinensis Spreng) by applying hydrolytic enzyme and to evaluate functional properties of the extracted Gac oil as influenced by different enzyme concentrations, incubation times and drying temperatures. Fresh Gac aril was treated with commercial enzyme (Viscozyme L) (0-0.2%) for a period of time (40 -120 min), dried at a certain temperature (40-70\u00b0C) and then extracted with hexane for oil recovery. The best conditions for Gac aril extraction were 0.15% enzyme concentration, 100 min incubation time and drying temperature 60\u00b0C. Under these conditions, the oil recovery rate was of 96.39% with the total carotenoid content of 196.47 mg/100g. The resulted oil recovery rate (89.74%) and total carotenoid content (132.16 mg/100g) were significantly higher than those from the oil without enzymatic treatment. The peroxide value (8.73 meqO 2 /kg) and free fatty acid value (3.58 mg KOH/g oil) of the extracted Gac oil was comparable with oil by other methods. The Gac oil was rich in un-saturated fatty acids (oleic acid 48.99%, linoleic acid 21.09% and linolenic acid 0.86%), high in palmitic acid (24.18%) but low in stearic acid (3.52%). Application of Viscozyme L helped to increase significantly the oil recovery yield and total carotenoid content in oil, meanwhile, the oil was of good quality in terms of oxidative stability.", "author" : [ { "dropping-particle" : "", "family" : "Thi", "given" : "Tran", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nhi", "given" : "Yen", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Tuan", "given" : "Dang Quoc", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food and Nutrition Sciences", "id" : "ITEM-2", "issue" : "1", "issued" : { "date-parts" : [ [ "2016" ] ] }, "page" : "1-6", "title" : "Enzyme Assisted Extraction of gac Oil (Momordica cochinchinensis Spreng) from dried Aril", "type" : "article-journal", "volume" : "4" }, "uris" : [ "" ] }, { "id" : "ITEM-3", "itemData" : { "DOI" : "10.1016/J.JFOODENG.2012.10.021", "ISSN" : "0260-8774", "abstract" : "The effects of Gac oil extraction conditions including microwave power, microwave time, steaming time and hydraulic pressure on extraction efficiency (EE), and \u03b2-carotene and lycopene contents were studied. It was found that the EE, and \u03b2-carotene and lycopene contents could be enhanced by suitable extraction conditions. Microwave drying was found to be better than air drying for pretreatment. Moisture content after drying and steaming between 8% and 11% (wt/wt) were best for pressing. Results showed that the most suitable conditions for Gac oil extraction from 900g samples were microwave power of 630W, microwave time of 65min, steaming time of 20min and hydraulic pressure of 170kg/cm2. Under these conditions, the highest EE of 93% was achieved while Gac oil contained the highest content of \u03b2-carotene and lycopene at 140 and 414mg/100mL, respectively.", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Stathopoulos", "given" : "Costas E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-3", "issue" : "4", "issued" : { "date-parts" : [ [ "2013", "8", "1" ] ] }, "page" : "486-491", "publisher" : "Elsevier", "title" : "Effects of Gac aril microwave processing conditions on oil extraction efficiency, and \u03b2-carotene and lycopene contents", "type" : "article-journal", "volume" : "117" }, "uris" : [ "" ] }, { "id" : "ITEM-4", "itemData" : { "DOI" : "10.1016/J.SUPFLU.2014.09.005", "ISSN" : "0896-8446", "abstract" : "Supercritical carbon dioxide extraction of Gac (Momordica cochinchinensis Spreng) aril was performed at pressures ranging from 200 to 400bar, temperatures from 313 to 343K and specific flow rates from 50 to 90kgh\u22121CO2kg\u22121Gac aril. Total oil recovery and carotenes concentration were investigated in the course of extraction. Mathematical modelling of oil solubility data was also performed. The results showed that at specific flow rate of 70kgh\u22121kg\u22121, pressure of 400bar and temperature of 343K, Gac oil recovery exceeded 95% after 120min of extraction. Gac oil loading of supercritical carbon dioxide was successfully described by Chrastil's model. Carotenes concentration of extracted Gac oil was found at level of thousands of ppm.", "author" : [ { "dropping-particle" : "", "family" : "Tai", "given" : "Huan Phan", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Kim", "given" : "Khanh Phan Thi", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "The Journal of Supercritical Fluids", "id" : "ITEM-4", "issued" : { "date-parts" : [ [ "2014", "11", "1" ] ] }, "page" : "567-571", "publisher" : "Elsevier", "title" : "Supercritical carbon dioxide extraction of Gac oil", "type" : "article-journal", "volume" : "95" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha et al., 2013; Mai, Truong and Debaste, 2013; Tai and Kim, 2014; Thi, Nhi and Tuan, 2016)", "plainTextFormattedCitation" : "(Kha et al., 2013; Mai, Truong and Debaste, 2013; Tai and Kim, 2014; Thi, Nhi and Tuan, 2016)", "previouslyFormattedCitation" : "(Kha et al., 2013; Mai, Truong and Debaste, 2013; Tai and Kim, 2014; Thi, Nhi and Tuan, 2016)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha et al., 2013; Mai, Truong and Debaste, 2013; Tai and Kim, 2014; Thi, Nhi and Tuan, 2016). This can probably be attributed to the fact that the carotenoids are preferably stored in gac fruit regions that are more difficult to reach. Table 8 summarizes the total carotenoid content, lycopene and β- carotene concentrations obtained by various author with different processing. The total carotenoids content in the gac oil can go up to 10 mg/g, in which lycopene and β-carotene are representing a majority, up to 5 mg/g for each.Table 8 Mass concentration (in mg per g of oil) of total carotenoids, lycopene and β-carotene using various processesAuthors TreatmentTotal carotenoids (mg/g)Lycopene (mg/g)β-carotene (mg/g)ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.15625/0866-708X/48/1/1089", "ISSN" : "2525-2518", "abstract" : "1. INTRODUCTION Gac (Momordica cochinchinensis Spreng L.) belonging to the family Cucurbitaceae is an indigenous Vietnamese fruit-bearing plant. Its fruit flesh contains 1 - 3 mm thick, red, soft, and sticky aril, which covers black seeds and makes up about 25% of the fruit weight [1]. Gac aril has an oil content of about 38% - 40% (as related to absolute dry matter). This oil is a rich source of beta-caroten and lycopen, containing 128 mg%, and 170 mg% of each, respectively. The alpha-tocopherol content in the pulp was found to be 76.3 mg/g [2]. Because of its valuable constituents as mentioned above, Gac fruit oil is studied and used to create functional food and pharmaceutical products. A 30-day controlled supplementation trial carried out in Vietnam found that daily consumption of \u2018\u2018xoi gac\u2019\u2019, a traditional Vietnamese sticky rice dish containing Gac aril, signi\ufb01cantly improved plasma levels of retinol, alpha-caroten, beta-caroten, and lycopen in pre-school children [3]. Researchers also investigated the potential of Gac fruit to prevent and treat cancers and vitamin A de\ufb01ciency, where by juice extracted from dried Gac was found to reduce the tumour weights in mice by 23.6% [4]. The content of lycopen in Gac pulp as reported by this study (408 mg/g) is much higher than that usually found in tomatoes (about 25 mg/g) [5]. Currently, Gac aril oil production is mainly carried out by traditional mechanical expression with a screw press, but this method gives low yield and quality (especially in regard to the content of beta-caroten and lycopen). This paper describes a new method to obtain Gac aril oil with high extraction yield and oil quality.", "author" : [ { "dropping-particle" : "", "family" : "Thuat", "given" : "Bui Quang", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Vietnam Journal of Science and Technology", "id" : "ITEM-1", "issue" : "1", "issued" : { "date-parts" : [ [ "2010" ] ] }, "title" : "Research on extraction technology to improve yield and quality of oil from gac aril (Momordica cochinchinensis spreng L.)", "type" : "article-journal", "volume" : "48" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Thuat, 2010)", "plainTextFormattedCitation" : "(Thuat, 2010)", "previouslyFormattedCitation" : "(Thuat, 2010)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Thuat, 2010)Hexane3.2ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.11648/j.jfns.20160401.11", "ISSN" : "2330-7293", "abstract" : "The purpose of this study was to improve the oil yield extracted from Gac fruit aril (Momordica cochinchinensis Spreng) by applying hydrolytic enzyme and to evaluate functional properties of the extracted Gac oil as influenced by different enzyme concentrations, incubation times and drying temperatures. Fresh Gac aril was treated with commercial enzyme (Viscozyme L) (0-0.2%) for a period of time (40 -120 min), dried at a certain temperature (40-70\u00b0C) and then extracted with hexane for oil recovery. The best conditions for Gac aril extraction were 0.15% enzyme concentration, 100 min incubation time and drying temperature 60\u00b0C. Under these conditions, the oil recovery rate was of 96.39% with the total carotenoid content of 196.47 mg/100g. The resulted oil recovery rate (89.74%) and total carotenoid content (132.16 mg/100g) were significantly higher than those from the oil without enzymatic treatment. The peroxide value (8.73 meqO 2 /kg) and free fatty acid value (3.58 mg KOH/g oil) of the extracted Gac oil was comparable with oil by other methods. The Gac oil was rich in un-saturated fatty acids (oleic acid 48.99%, linoleic acid 21.09% and linolenic acid 0.86%), high in palmitic acid (24.18%) but low in stearic acid (3.52%). Application of Viscozyme L helped to increase significantly the oil recovery yield and total carotenoid content in oil, meanwhile, the oil was of good quality in terms of oxidative stability.", "author" : [ { "dropping-particle" : "", "family" : "Thi", "given" : "Tran", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nhi", "given" : "Yen", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Tuan", "given" : "Dang Quoc", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food and Nutrition Sciences", "id" : "ITEM-1", "issue" : "1", "issued" : { "date-parts" : [ [ "2016" ] ] }, "page" : "1-6", "title" : "Enzyme Assisted Extraction of gac Oil (Momordica cochinchinensis Spreng) from dried Aril", "type" : "article-journal", "volume" : "4" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Thi, Nhi and Tuan, 2016)", "plainTextFormattedCitation" : "(Thi, Nhi and Tuan, 2016)", "previouslyFormattedCitation" : "(Thi, Nhi and Tuan, 2016)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Thi, Nhi and Tuan, 2016)Hexane + enzymes7.7ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.IFSET.2017.03.013", "ISSN" : "1466-8564", "abstract" : "The effects of ohmic heating on Gac aril oil extraction in comparison with conventional heating were studied. The experiments were conducted using three extraction stages with the selected ratio of Gac aril powder to n-hexane (solvent) and time for each stage of 1:7 (7h), 1:6 (6h) and 1:5 (5h), respectively. The aims were to (1) study the possibility of applying ohmic method in Gac aril oil extraction and (2) compare between oil extraction using ohmic and conventional treatments. It appeared that the electrical conductivities of fresh Gac aril, Gac aril powder with water and Gac aril powder with hexane ranged between 0.54 and 1.16, 0.50\u20131.46 and 0.18\u20130.31S\u00b7m\u22121 respectively. The extraction efficiency, color characteristics and the contents of \u03b2-carotene and lycopene of Gac aril oil were enhanced by extraction with ohmic method. Three extraction stages with ohmic heating treatment at 50\u00b0C in all stages resulted in the highest extraction efficiency (81.40%). The SEM micrographs proved that the cell wall of the Gac aril powder after extraction with ohmic heating was more ruptured than that of conventional heating. Physical properties of Gac aril powder and residues collected from different extraction methods were diverse due to their dissimilar compositions and structures.", "author" : [ { "dropping-particle" : "", "family" : "Aamir", "given" : "Muhammad", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Jittanit", "given" : "Weerachet", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Innovative Food Science & Emerging Technologies", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2017", "6", "1" ] ] }, "page" : "224-234", "publisher" : "Elsevier", "title" : "Ohmic heating treatment for Gac aril oil extraction: Effects on extraction efficiency, physical properties and some bioactive compounds", "type" : "article-journal", "volume" : "41" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Aamir and Jittanit, 2017)", "plainTextFormattedCitation" : "(Aamir and Jittanit, 2017)", "previouslyFormattedCitation" : "(Aamir and Jittanit, 2017)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Aamir and Jittanit, 2017)Ohmic heating + hexane1.55.8ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.FOODRES.2011.07.004", "ISSN" : "0963-9969", "abstract" : "The purpose of this study was to evaluate the lycopene and beta carotene concentration in aril oil of gac as influenced by extracting solvents and drying methods. The solvent extractions namely chloroform:methanol (2:1v/v), petroleum ether and hexane were evaluated for optimal extracting solvent of each carotenoid. Three different drying methods were used including hot-air (HA), low relative humidity air drying (LRH) and far-infrared radiation (FIR). The extracts of different solvents were exhibited to have different levels of lycopene and beta-carotene. Chloroform:methanol (2:1v/v) showed higher lycopene and beta-carotene content in aril oil (0.49 and 1.18mg/g) than that of fresh aril (0.045 and 0.009mg/g). Among the different drying methods, HA was found to provide the highest amount of lycopene (0.82mg/g DW) in the aril oil, followed by FIR (0.67mg/g DW) and LRH (0.56mg/g DW). Interestingly, HA dried aril oil had higher content of lycopene than that of control (fresh). However, processing methods are known to have variable effects on bioactive compounds of plant samples. Effects could vary from little or no change to significant losses, or even enhancement in antioxidant properties.", "author" : [ { "dropping-particle" : "", "family" : "Kubola", "given" : "Jittawan", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Meeso", "given" : "Naret", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Siriamornpun", "given" : "Sirithon", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food Research International", "id" : "ITEM-1", "issue" : "2", "issued" : { "date-parts" : [ [ "2013", "3", "1" ] ] }, "page" : "664-669", "publisher" : "Elsevier", "title" : "Lycopene and beta carotene concentration in aril oil of gac (Momordica cochinchinensis Spreng) as influenced by aril-drying process and solvents extraction", "type" : "article-journal", "volume" : "50" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kubola, Meeso and Siriamornpun, 2013)", "plainTextFormattedCitation" : "(Kubola, Meeso and Siriamornpun, 2013)", "previouslyFormattedCitation" : "(Kubola, Meeso and Siriamornpun, 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kubola, Meeso and Siriamornpun, 2013)Chloroform + methanol extraction0.491.18ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1111/1750-3841.12661", "ISSN" : "00221147", "author" : [ { "dropping-particle" : "", "family" : "Mai", "given" : "Hu\u1ef3nh Cang", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Truong", "given" : "Vinh", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Debaste", "given" : "Fr\u00e9d\u00e9ric", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Science", "id" : "ITEM-1", "issue" : "11", "issued" : { "date-parts" : [ [ "2014", "11", "1" ] ] }, "page" : "E2222-E2231", "publisher" : "Wiley/Blackwell (10.1111)", "title" : "Carotenoids Concentration of Gac ( Momordica cochinchinensis Spreng.) Fruit Oil Using Cross-Flow Filtration Technology", "type" : "article-journal", "volume" : "79" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Mai, Truong and Debaste, 2014)", "plainTextFormattedCitation" : "(Mai, Truong and Debaste, 2014)", "previouslyFormattedCitation" : "(Mai, Truong and Debaste, 2014)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Mai, Truong and Debaste, 2014)Enzymatic extraction7.93.42.69ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1515/ijfe-2013-0028", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Stathopoulos", "given" : "Costas E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "International Journal of Food Engineering", "id" : "ITEM-1", "issue" : "1", "issued" : { "date-parts" : [ [ "2014" ] ] }, "page" : "103-112", "title" : "Effect of Drying Pre-treatments on the Yield and Bioactive Content of Oil Extracted from Gac Aril", "type" : "article-journal", "volume" : "10" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha et al., 2014a)", "plainTextFormattedCitation" : "(Kha et al., 2014a)", "previouslyFormattedCitation" : "(Kha et al., 2014a)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha et al., 2014a)Press2.510.57ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1515/ijfe-2013-0028", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Stathopoulos", "given" : "Costas E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "International Journal of Food Engineering", "id" : "ITEM-1", "issue" : "1", "issued" : { "date-parts" : [ [ "2014" ] ] }, "page" : "103-112", "title" : "Effect of Drying Pre-treatments on the Yield and Bioactive Content of Oil Extracted from Gac Aril", "type" : "article-journal", "volume" : "10" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha et al., 2014a)", "plainTextFormattedCitation" : "(Kha et al., 2014a)", "previouslyFormattedCitation" : "(Kha et al., 2014a)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha et al., 2014a)Microwave + press4.331.46ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.JFOODENG.2013.07.018", "ISSN" : "0260-8774", "abstract" : "The effects of air-drying temperature, particle size and enzymatic pre-treatment on the oil yield and content of carotenoids in the resultant Gac oil using supercritical CO2 extraction method were investigated. It was found that the highest oil yield was obtained when using the enzyme concentration at 0.1% (w/w) for pretreatment before air-drying. Furthermore, the content of carotenoids was also enhanced by suitable drying temperature and the particle size. High oil yield (34% g/g) and high content of \u03b2-carotene (83mg/100mL oil) and lycopene (508mg/100mL oil) were obtained using the drying temperature of 50\u00b0C and particle size of 0.45mm as pre-treatments prior to SC-CO2 extraction at pressure of 200bar and extraction temperature of 50\u00b0C. Results also indicated that the most suitable extraction time was 120min. It was concluded that Gac oil containing high amount of carotenoids could be extracted using the chosen air-drying temperature, particle size, enzymatic pre-treatment and extraction time.", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Phan-Tai", "given" : "Huan", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2014", "1", "1" ] ] }, "page" : "44-49", "publisher" : "Elsevier", "title" : "Effects of pre-treatments on the yield and carotenoid content of Gac oil using supercritical carbon dioxide extraction", "type" : "article-journal", "volume" : "120" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha, Phan-Tai and Nguyen, 2014)", "plainTextFormattedCitation" : "(Kha, Phan-Tai and Nguyen, 2014)", "previouslyFormattedCitation" : "(Kha, Phan-Tai and Nguyen, 2014)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha, Phan-Tai and Nguyen, 2014)Supercritical CO25.080.83ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.SUPFLU.2014.09.005", "ISSN" : "0896-8446", "abstract" : "Supercritical carbon dioxide extraction of Gac (Momordica cochinchinensis Spreng) aril was performed at pressures ranging from 200 to 400bar, temperatures from 313 to 343K and specific flow rates from 50 to 90kgh\u22121CO2kg\u22121Gac aril. Total oil recovery and carotenes concentration were investigated in the course of extraction. Mathematical modelling of oil solubility data was also performed. The results showed that at specific flow rate of 70kgh\u22121kg\u22121, pressure of 400bar and temperature of 343K, Gac oil recovery exceeded 95% after 120min of extraction. Gac oil loading of supercritical carbon dioxide was successfully described by Chrastil's model. Carotenes concentration of extracted Gac oil was found at level of thousands of ppm.", "author" : [ { "dropping-particle" : "", "family" : "Tai", "given" : "Huan Phan", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Kim", "given" : "Khanh Phan Thi", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "The Journal of Supercritical Fluids", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2014", "11", "1" ] ] }, "page" : "567-571", "publisher" : "Elsevier", "title" : "Supercritical carbon dioxide extraction of Gac oil", "type" : "article-journal", "volume" : "95" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Tai and Kim, 2014)", "plainTextFormattedCitation" : "(Tai and Kim, 2014)", "previouslyFormattedCitation" : "(Tai and Kim, 2014)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Tai and Kim, 2014)Supercritical CO210.9ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.JFCA.2017.08.007", "ISSN" : "0889-1575", "abstract" : "Lycopene is a red carotenoid thought effective in preventing some types of cancers and modulating immune and inflammatory responses. Though some fruits share the common feature of synthesizing and storing lycopene as main carotenoid within chromoplasts, they significantly differ in the lipophilic phytocomplex. The purpose of this work was: i) to extract solvent-free lycopene-rich oleoresins from gac, tomato and watermelon ripe-fruits by supercritical CO2 suitable for functional food and nutraceutical formulations; ii) characterize the oleoresins with respect to carotenoids, tocochromanols, lipids, metals and antioxidant activity; iii) prepare stable aqueous suspensions through oleoresin clathration into \u03b1-cyclodextrins (\u03b1-CDs); iv) investigate the effect of each lycopene-containing suspension on viability of human lung adenocarcinoma cells. The results showed that all oleoresins represent a safe added-value source of lycopene characterized by high lipophilic antioxidant activity, improved by the synergy with other biomolecules. Interestingly, when administered at identical concentrations (0.5\u201310\u03bcM) of lycopene, the extracts showed conflicting behaviors: gac and tomato suspensions significantly increased cell viability, whereas watermelon oleoresin/\u03b1-CD suspension significantly decreased cell viability. Although further studies are required, this research suggests a fundamental role of phytocomplex in affecting the responses of cancer cell survival to the in vitro administration of lycopene.", "author" : [ { "dropping-particle" : "", "family" : "Bruno", "given" : "Andreina", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Durante", "given" : "Miriana", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Marrese", "given" : "Pier Paolo", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Migoni", "given" : "Danilo", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Laus", "given" : "Maura N.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Pace", "given" : "Elisabetta", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Pastore", "given" : "Donato", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Mita", "given" : "Giovanni", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Piro", "given" : "Gabriella", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Lenucci", "given" : "Marcello S.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Composition and Analysis", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2018", "1", "1" ] ] }, "page" : "23-32", "publisher" : "Academic Press", "title" : "Shades of red: Comparative study on supercritical CO2 extraction of lycopene-rich oleoresins from gac, tomato and watermelon fruits and effect of the \u03b1-cyclodextrin clathrated extracts on cultured lung adenocarcinoma cells\u2019 viability", "type" : "article-journal", "volume" : "65" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Bruno et al., 2018)", "plainTextFormattedCitation" : "(Bruno et al., 2018)", "previouslyFormattedCitation" : "(Bruno et al., 2018)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Bruno et al., 2018)Supercritical CO24.632.41.57These amounts in carotenoids are larger than what is reported in usual fruit and vegetables. Common source of lycopene compound includes tomato (31 ?g/g), watermelon (41??g/g), guava (54??g/g) and pink grapefruit (33.6 ?g/g) ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/0002-8223(93)91553-3", "ISSN" : "00028223", "abstract" : "<h2>Abstract</h2>The test of the association between dietary intake of specific carotenoids and disease incidence requires the availability of accurate and current food composition data for individual carotenoids. To generate a carotenoid database, an artificial intelligence system was developed to evaluate data for carotenoid content of food in five general categories, namely, number of samples, analytic method, sample handling, sampling plan, and analytic quality control. Within these categories, criteria have been created to rate analytic data for \u03b2-carotene, \u03b1-carotene, lutein, lycopene, and \u03b2-cryptoxanthin in fruits and vegetables. These carotenoids are also found in human blood. Following the evaluation of data, acceptable values for each carotenoid in the foods were combined to generate a database of 120 foods. The database includes the food description; median, minimum, and maximum values for the specific carotenoids in each food; the number of acceptable values and their references; and a confidence code, which is an indicator of the reliability of a specific carotenoid value for a food. The carotenoid database can be used to estimate the intake of specific carotenoids in order to examine the association between dietary carotenoids and disease incidence.", "author" : [ { "dropping-particle" : "", "family" : "Mangels", "given" : "Ann Reed", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Holden", "given" : "Joanne M", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Beecher", "given" : "Gary R", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Forman", "given" : "Michele R", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Lanza", "given" : "Elaine", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of the American Dietetic Association", "id" : "ITEM-1", "issue" : "3", "issued" : { "date-parts" : [ [ "1993", "3", "1" ] ] }, "page" : "284-296", "publisher" : "Elsevier", "title" : "Carotenoid content of fruits and vegetables: An evaluation of analytic data", "type" : "article-journal", "volume" : "93" }, "uris" : [ "" ] }, { "id" : "ITEM-2", "itemData" : { "DOI" : "10.1271/bbb.66.2479", "ISSN" : "0916-8451", "abstract" : "The carotenoids in Gac fruit (Momordica Cochinchinensis spreng) were analysed by high-performance liquid chromatography (HPLC), and the concentrations of \u03b2-carotene, lycopene, zeaxanthin and \u03b2-cryptoxanthin were measured. Lycopene was found to be predominantly present in the Gac seed membrane at a concentration of up to 380 \u03bcg/g of seed membrane. The concentration of lycopene in the Gac seed membrane was about ten-fold higher than that in known lycopene-rich fruit and vegetables, indicating that Gac fruit could be a new and potentially valuable source of lycopene.", "author" : [ { "dropping-particle" : "", "family" : "Aoki", "given" : "Hiromitsu", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Ieu", "given" : "Nguyen Thi Minh", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Kuze", "given" : "Noriko", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Tomisaka", "given" : "Kazue", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "Van", "family" : "Chuyen", "given" : "Nguyen", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Bioscience, Biotechnology, and Biochemistry", "id" : "ITEM-2", "issue" : "11", "issued" : { "date-parts" : [ [ "2002", "1", "22" ] ] }, "page" : "2479-2482", "publisher" : "Japan Society for Bioscience, Biotechnology, and Agrochemistry", "title" : "Carotenoid Pigments in Gac Fruit ( Momordica cochinchinensis Spreng)", "type" : "article-journal", "volume" : "66" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Mangels et al., 1993; Aoki et al., 2002)", "plainTextFormattedCitation" : "(Mangels et al., 1993; Aoki et al., 2002)", "previouslyFormattedCitation" : "(Mangels et al., 1993; Aoki et al., 2002)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Mangels et al., 1993; Aoki et al., 2002).Carotenoids predominantly occur in their all-trans configuration, which is thermos-dynamically the most stable isomer. All-trans-lycopene may be converted to cis configuration during processing and they possess different biological properties ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/S0308-8146(02)00146-2", "ISSN" : "0308-8146", "abstract" : "The stability of lycopene during heating and illumination was studied. Lycopene standard was heated at 50, 100 and 150\u00a0\u00b0C or illuminated at 25\u00a0\u00b0C for varied lengths of time. Lycopene and its cis isomers were analysed by HPLC with photodiode array detection. The degradation of total amount of lycopene (all-trans plus cis forms) during heating or illumination was found to fit a first-order model. At 50\u00a0\u00b0C, the isomerization dominated in the first 9 h; however, degradation was favoured afterwards. At 100 and 150\u00b0, the degradation proceeded faster than the isomerization while, during illumination, the isomerization was the main reaction. The degradation rate constant (min\u22121) of lycopene rose with increasing temperature, and the activation energy was calculated to be 61.0 kJ/mol.", "author" : [ { "dropping-particle" : "", "family" : "Lee", "given" : "M.T", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Chen", "given" : "B.H", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food Chemistry", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2002", "9", "1" ] ] }, "page" : "425-432", "publisher" : "Elsevier", "title" : "Stability of lycopene during heating and illumination in a model system", "type" : "article-journal", "volume" : "78" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Lee and Chen, 2002)", "plainTextFormattedCitation" : "(Lee and Chen, 2002)", "previouslyFormattedCitation" : "(Lee and Chen, 2002)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Lee and Chen, 2002). Several reports have demonstrated that the cis-isomers of lycopene are absorbed into the body more easily and play a more important part in biological function than all-trans-lycopene ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1007/s003940050052", "ISSN" : "1436-6207", "author" : [ { "dropping-particle" : "", "family" : "B\u00f6hm", "given" : "Volker", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Bitsch", "given" : "Roland", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "European Journal of Nutrition", "id" : "ITEM-1", "issue" : "3", "issued" : { "date-parts" : [ [ "1999", "7", "9" ] ] }, "page" : "118-125", "publisher" : "Steinkopff-Verlag", "title" : "Intestinal absorption of lycopene from different matrices and interactions to other carotenoids, the lipid status, and the antioxidant capacity of human plasma", "type" : "article-journal", "volume" : "38" }, "uris" : [ "" ] }, { "id" : "ITEM-2", "itemData" : { "DOI" : "10.1093/jn/138.3.482", "ISSN" : "0022-3166", "author" : [ { "dropping-particle" : "", "family" : "Failla", "given" : "Mark L.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Chitchumroonchokchai", "given" : "Chureeporn", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Ishida", "given" : "Betty K.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "The Journal of Nutrition", "id" : "ITEM-2", "issue" : "3", "issued" : { "date-parts" : [ [ "2008", "3", "1" ] ] }, "page" : "482-486", "publisher" : "Oxford University Press", "title" : "In Vitro Micellarization and Intestinal Cell Uptake of cis Isomers of Lycopene Exceed Those of All-trans Lycopene", "type" : "article-journal", "volume" : "138" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(B\u00f6hm and Bitsch, 1999; Failla, Chitchumroonchokchai and Ishida, 2008)", "plainTextFormattedCitation" : "(B\u00f6hm and Bitsch, 1999; Failla, Chitchumroonchokchai and Ishida, 2008)", "previouslyFormattedCitation" : "(B\u00f6hm and Bitsch, 1999; Failla, Chitchumroonchokchai and Ishida, 2008)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(B?hm and Bitsch, 1999; Failla, Chitchumroonchokchai and Ishida, 2008).cis-isomers of lycopene correspond to 2.7 to 13.2 % of the total while cis-isomer of ?-carotene range between 6.1 and 25.3% of the total .The??-carotene was also found at a lower concentration (1% of the total carotenoids) in gac oil ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1021/jf030616i", "ISBN" : "5105595726", "ISSN" : "0021-8561", "PMID" : "14733508", "abstract" : "In this study, we analyzed fatty acid and carotenoid composition of fruit tissues, including seed (which are surrounded by a bright red, oily aril) of Momordica cochinchinensis Spreng, known as gac in Vietnam. Carotenoid content was analyzed by reversed-phase HPLC, using a C(30) column and a method separating cis- and trans-isomers of the major carotenoids in this fruit. Mean values obtained in aril tissues were 1342 microg trans-, 204 microg cis-, and 2227 microg total lycopene; 597 microg trans-, 39 microg cis-, and 718 microg total beta-carotene; and 107 microg alpha-carotene/g FW. Mesocarp contained 11 microg trans-, 5 microg cis-beta-carotene/g FW, trace amounts of alpha-carotene, and no lycopene. Gac aril contained 22% fatty acids by weight, composed of 32% oleic, 29% palmitic, and 28% linoleic acids. Seeds contained primarily stearic acid (60.5%), smaller amounts of linoleic (20%), oleic (9%), and palmitic (5-6%) acids, and trace amounts of arachidic, cis-vaccenic, linolenic, and palmitoleic, eicosa-11-enoic acids, and eicosa-13-enoic (in one fruit only) acids.", "author" : [ { "dropping-particle" : "", "family" : "Ishida", "given" : "Betty K", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Turner", "given" : "Charlotta", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Chapman", "given" : "Mary H", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "McKeon", "given" : "Thomas a", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of agricultural and food chemistry", "id" : "ITEM-1", "issue" : "2", "issued" : { "date-parts" : [ [ "2004", "1", "28" ] ] }, "page" : "274-9", "title" : "Fatty acid and carotenoid composition of gac (Momordica cochinchinensis Spreng) fruit.", "type" : "article-journal", "volume" : "52" }, "uris" : [ "" ] }, { "id" : "ITEM-2", "itemData" : { "DOI" : "10.1016/J.JFCA.2017.08.007", "ISSN" : "0889-1575", "abstract" : "Lycopene is a red carotenoid thought effective in preventing some types of cancers and modulating immune and inflammatory responses. Though some fruits share the common feature of synthesizing and storing lycopene as main carotenoid within chromoplasts, they significantly differ in the lipophilic phytocomplex. The purpose of this work was: i) to extract solvent-free lycopene-rich oleoresins from gac, tomato and watermelon ripe-fruits by supercritical CO2 suitable for functional food and nutraceutical formulations; ii) characterize the oleoresins with respect to carotenoids, tocochromanols, lipids, metals and antioxidant activity; iii) prepare stable aqueous suspensions through oleoresin clathration into \u03b1-cyclodextrins (\u03b1-CDs); iv) investigate the effect of each lycopene-containing suspension on viability of human lung adenocarcinoma cells. The results showed that all oleoresins represent a safe added-value source of lycopene characterized by high lipophilic antioxidant activity, improved by the synergy with other biomolecules. Interestingly, when administered at identical concentrations (0.5\u201310\u03bcM) of lycopene, the extracts showed conflicting behaviors: gac and tomato suspensions significantly increased cell viability, whereas watermelon oleoresin/\u03b1-CD suspension significantly decreased cell viability. Although further studies are required, this research suggests a fundamental role of phytocomplex in affecting the responses of cancer cell survival to the in vitro administration of lycopene.", "author" : [ { "dropping-particle" : "", "family" : "Bruno", "given" : "Andreina", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Durante", "given" : "Miriana", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Marrese", "given" : "Pier Paolo", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Migoni", "given" : "Danilo", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Laus", "given" : "Maura N.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Pace", "given" : "Elisabetta", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Pastore", "given" : "Donato", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Mita", "given" : "Giovanni", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Piro", "given" : "Gabriella", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Lenucci", "given" : "Marcello S.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Composition and Analysis", "id" : "ITEM-2", "issued" : { "date-parts" : [ [ "2018", "1", "1" ] ] }, "page" : "23-32", "publisher" : "Academic Press", "title" : "Shades of red: Comparative study on supercritical CO2 extraction of lycopene-rich oleoresins from gac, tomato and watermelon fruits and effect of the \u03b1-cyclodextrin clathrated extracts on cultured lung adenocarcinoma cells\u2019 viability", "type" : "article-journal", "volume" : "65" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Ishida et al., 2004; Bruno et al., 2018)", "plainTextFormattedCitation" : "(Ishida et al., 2004; Bruno et al., 2018)", "previouslyFormattedCitation" : "(Ishida et al., 2004; Bruno et al., 2018)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Ishida et al., 2004; Bruno et al., 2018). Moderate heat treatment (exposure of oil at 80°C for 4h) lead to isomerization of lycopene contained in the oil from a fraction of all-trans-isomer to different cis-isomer, mainly 13-cis (22% of the total) and 9-cis (16%) isomers ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.FOODCHEM.2014.01.040", "ISSN" : "0308-8146", "abstract" : "Momordica cochinchinensis (gac) is a plant rich in lycopene. This pigment tends to solubilize in oil and get damaged during extraction. The impact of heating on cis-isomerization of oil-free lycopene in hexane was studied at 50 and 80\u00b0C during 240min with UV\u2013Vis spectrometry, DAD\u2013HPLC and TEAC test. The initial all-trans-form isomerized to the 13-cis isomer more rapidly at 80\u00b0C. After this treatment, 16% of the lycopene compounds were in the 9-cis-form. This isomer triggered an increase in the antioxidant properties which was detectable from concentrations above 9% and resulted in a change from 2.4 to 3.7\u03bcmol Trolox equivalent. It is thus possible to increase the bioactivity of lycopene samples by controlling heating. The evolution of ratios calculated from the global UV\u2013Vis spectrum was representative of cis-isomerization and spectrometry can thus be a simple way to evaluate the state of isomerization of lycopene solutions.", "author" : [ { "dropping-particle" : "", "family" : "Phan-Thi", "given" : "Hanh", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Wach\u00e9", "given" : "Yves", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food Chemistry", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2014", "8", "1" ] ] }, "page" : "58-63", "publisher" : "Elsevier", "title" : "Isomerization and increase in the antioxidant properties of lycopene from Momordica cochinchinensis (gac) by moderate heat treatment with UV\u2013Vis spectra as a marker", "type" : "article-journal", "volume" : "156" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Phan-Thi and Wach\u00e9, 2014)", "plainTextFormattedCitation" : "(Phan-Thi and Wach\u00e9, 2014)", "previouslyFormattedCitation" : "(Phan-Thi and Wach\u00e9, 2014)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Phan-Thi and Waché, 2014).Carotenoids extracted from natural source are usually in the free form or as fatty acid esters. Zeaxanthin and ?-cryptoxanthin have hydroxyl groups in the 6-membered ring, and these hydroxyl groups can bind with fatty acids to form carotenoid esters. Therefore, zeaxanthin and ?-cryptoxanthin were found in saponified oil samples. The degree of esterification of carotenoids in some fruit increases during ripening ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.3136/fsti9596t9798.3.264", "author" : [ { "dropping-particle" : "", "family" : "Subagio", "given" : "Achmad", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Morita", "given" : "Naofumi", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food Science and Technology International, Tokyo", "id" : "ITEM-1", "issue" : "3", "issued" : { "date-parts" : [ [ "1997" ] ] }, "page" : "264-268", "title" : "Changes in Carotenoids and Their Fatty Acid Esters in Banana Peel during Ripening", "type" : "article-journal", "volume" : "3" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Subagio and Morita, 1997)", "plainTextFormattedCitation" : "(Subagio and Morita, 1997)", "previouslyFormattedCitation" : "(Subagio and Morita, 1997)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Subagio and Morita, 1997).The analysis of the saponified samples detected also a trace of zeaxanthin and ?-cryptoxanthin ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1271/bbb.66.2479", "ISSN" : "0916-8451", "abstract" : "The carotenoids in Gac fruit (Momordica Cochinchinensis spreng) were analysed by high-performance liquid chromatography (HPLC), and the concentrations of \u03b2-carotene, lycopene, zeaxanthin and \u03b2-cryptoxanthin were measured. Lycopene was found to be predominantly present in the Gac seed membrane at a concentration of up to 380 \u03bcg/g of seed membrane. The concentration of lycopene in the Gac seed membrane was about ten-fold higher than that in known lycopene-rich fruit and vegetables, indicating that Gac fruit could be a new and potentially valuable source of lycopene.", "author" : [ { "dropping-particle" : "", "family" : "Aoki", "given" : "Hiromitsu", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Ieu", "given" : "Nguyen Thi Minh", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Kuze", "given" : "Noriko", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Tomisaka", "given" : "Kazue", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "Van", "family" : "Chuyen", "given" : "Nguyen", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Bioscience, Biotechnology, and Biochemistry", "id" : "ITEM-1", "issue" : "11", "issued" : { "date-parts" : [ [ "2002", "1", "22" ] ] }, "page" : "2479-2482", "publisher" : "Japan Society for Bioscience, Biotechnology, and Agrochemistry", "title" : "Carotenoid Pigments in Gac Fruit ( Momordica cochinchinensis Spreng)", "type" : "article-journal", "volume" : "66" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Aoki et al., 2002)", "plainTextFormattedCitation" : "(Aoki et al., 2002)", "previouslyFormattedCitation" : "(Aoki et al., 2002)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Aoki et al., 2002).4.3 Antioxidant activity The antioxidant capacity of gac oil strongly depends on the content and bioavailability of carotenoids, especially, β-carotene and lycopene ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/j.jfoodeng.2013.04.004", "ISSN" : "02608774", "abstract" : "Food product based on gac fruit (Momordica cochinchinensis Spreng.) arils have a high potential due to the high carotenoids content of this fruit. Drying is a key preparation step for carotenoids extraction from gac fruit in a economically viable process. The impact of different drying technics, temperature, final product moisture content on the carotenoid content, hydrophilic and lipophilic antioxidant activity (evaluated with three methods) and color of the gac arils is discussed based on laboratory scale experimental tests. The results highlight an optimal temperature between 50 C and 60 C to conserve the color, the carotenoid content and the antioxidant activity. Also, these properties are better preserved by limiting the drying to dry based moisture content between 15% and 18% while the advantages of drying for further processing and for refrigerated conservation for a few months are achieved. \u00a9 2013 Elsevier Ltd. All rights reserved.", "author" : [ { "dropping-particle" : "", "family" : "Mai", "given" : "H.C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Truong", "given" : "V.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Haut", "given" : "B.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Debaste", "given" : "F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2013" ] ] }, "title" : "Impact of limited drying on Momordica cochinchinensis Spreng. aril carotenoids content and antioxidant activity", "type" : "article-journal", "volume" : "118" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Mai et al., 2013)", "plainTextFormattedCitation" : "(Mai et al., 2013)", "previouslyFormattedCitation" : "(Mai et al., 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Mai et al., 2013) like for other oils ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/j.jfca.2006.01.003", "ISSN" : "08891575", "author" : [ { "dropping-particle" : "", "family" : "Thaipong", "given" : "Kriengsak", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Boonprakob", "given" : "Unaroj", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Crosby", "given" : "Kevin", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Cisneros-Zevallos", "given" : "Luis", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Hawkins Byrne", "given" : "David", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Composition and Analysis", "id" : "ITEM-1", "issue" : "6-7", "issued" : { "date-parts" : [ [ "2006", "9" ] ] }, "page" : "669-675", "title" : "Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts", "type" : "article-journal", "volume" : "19" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Thaipong et al., 2006)", "plainTextFormattedCitation" : "(Thaipong et al., 2006)", "previouslyFormattedCitation" : "(Thaipong et al., 2006)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Thaipong et al., 2006). Other phenolic compounds, vitamin E and unsaturated fatty acids including oleic and linoleic acid, contribute also on antioxidant capacity of gac oil. Lycopene exhibits a high physical quenching rate of singlet oxygen ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/0003-9861(89)90467-0", "ISSN" : "0003-9861", "abstract" : "Lycopene, a biologically occurring carotenoid, exhibits the highest physical quenching rate constant with singlet oxygen (kq = 31 \u00d7 109M\u22121 s\u22121), and its plasma level is slightly higher than that of \u03b2-carotene (kq = 14 \u00d7 109M\u22121 s\u22121). This is of considerable general interest, since nutritional carotenoids, particularly \u03b2-carotene, and other antioxidants such as \u03b1-tocopherol (kq = 0.3 \u00d7 109M\u22121 s\u22121) have been implicated in the defense against prooxidant states; epidemiological evidence reveals that such compounds exert a protective action against certain types of cancer. Also, albumin-bound bilirubin is a known singlet oxygen quencher (kq = 3.2 \u00d7 109M\u22121 s\u22121). Interestingly, those compounds with low kq values occur at higher plasma levels. When these differences are taken into account, the singlet oxygen quenching capacities of lycopene (0.7 \u03bcm in plasma), \u03b2-carotene (0.5 \u03bcm in plasma), albumin-bound bilirubin (15 \u03bcm in plasma), and \u03b1-tocopherol (22 \u03bcm in plasma) are of comparable magnitude.", "author" : [ { "dropping-particle" : "", "family" : "Mascio", "given" : "Paolo", "non-dropping-particle" : "Di", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Kaiser", "given" : "Stephan", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Sies", "given" : "Helmut", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Archives of Biochemistry and Biophysics", "id" : "ITEM-1", "issue" : "2", "issued" : { "date-parts" : [ [ "1989", "11", "1" ] ] }, "page" : "532-538", "publisher" : "Academic Press", "title" : "Lycopene as the most efficient biological carotenoid singlet oxygen quencher", "type" : "article-journal", "volume" : "274" }, "uris" : [ "" ] }, { "id" : "ITEM-2", "itemData" : { "DOI" : "10.1016/J.SUPFLU.2013.07.011", "ISSN" : "0896-8446", "abstract" : "In recent years there has been a growing interest in functional foods because they may provide beneficial effects on human health. Moreover, the increasing interest of consumers in functional foods has brought about a rise in demand for ingredients obtained using technologies perceived to be natural and safe. In this study, supercritical fluid technology was used in order to obtain lycopene from an extract of dried tomato pomace using sunflower oil and ethanol. After the supercritical fluid fractionation, four fractions were collected, three separated fraction (SF) from the separator (after 30, 60 and 120min of fractionation) and one residual fraction (RF) from the bottom of column (after 120min). The concentration of lycopene was studied in the different fractions obtained under different pressures (10 and 30MPa), CO2 flow rates (5 and 15kgh\u22121), and heights of loading (top and bottom). The quantitative determination of lycopene was performed by HPLC coupled with a diode array detector. The effects of the different extraction parameters, as well as their interactions, were investigated using a full factorial design with three factors and two levels; the optimal conditions were calculated through response surface methodology. A statistically significant difference in lycopene content in the four fractions was obtained.", "author" : [ { "dropping-particle" : "", "family" : "Perretti", "given" : "G.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Troilo", "given" : "A.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Bravi", "given" : "E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Marconi", "given" : "O.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Galgano", "given" : "F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Fantozzi", "given" : "P.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "The Journal of Supercritical Fluids", "id" : "ITEM-2", "issued" : { "date-parts" : [ [ "2013", "10", "1" ] ] }, "page" : "177-182", "publisher" : "Elsevier", "title" : "Production of a lycopene-enriched fraction from tomato pomace using supercritical carbon dioxide", "type" : "article-journal", "volume" : "82" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Di Mascio, Kaiser and Sies, 1989; Perretti et al., 2013)", "plainTextFormattedCitation" : "(Di Mascio, Kaiser and Sies, 1989; Perretti et al., 2013)", "previouslyFormattedCitation" : "(Di Mascio, Kaiser and Sies, 1989; Perretti et al., 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Di Mascio, Kaiser and Sies, 1989; Perretti et al., 2013), which is directly related to its antioxidant activity. The antioxidant activity of lycopene in multi-lamellar liposomes is superior to other lipophilic natural antioxidants (e.g. α-tocopherol, α -carotene, β-cryptoxanthin, zeaxanthin, β -carotene and lutein) ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1007/s12033-007-0051-z", "ISSN" : "1073-6085", "author" : [ { "dropping-particle" : "", "family" : "Stahl", "given" : "Wilhelm", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Sies", "given" : "Helmut", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Molecular Biotechnology", "id" : "ITEM-1", "issue" : "1", "issued" : { "date-parts" : [ [ "2007", "8", "17" ] ] }, "page" : "26-30", "publisher" : "Humana Press Inc", "title" : "Carotenoids and Flavonoids Contribute to Nutritional Protection against Skin Damage from Sunlight", "type" : "article-journal", "volume" : "37" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Stahl and Sies, 2007)", "plainTextFormattedCitation" : "(Stahl and Sies, 2007)", "previouslyFormattedCitation" : "(Stahl and Sies, 2007)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Stahl and Sies, 2007). While the existence of a significant antioxidant activity of gac oil is generally well accepted, their quantification leads to potentially contradictory results in the few existing studies.Most studies do not directly measure the antioxidant activity of the oil but rather of dry powder ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.2202/1556-3758.1926", "abstract" : "Gac fruit contains extraordinarily high levels of carotenoids that are well-known as strong antioxidants with an attractive yellow-orange-red colour. The aim of this study was to investigate the effects of different pre-treatments and air drying temperatures on colour characteristics, total carotenoid content (TCC) and total antioxidant activity (TAA) of resultant Gac fruit powder. Results showed that pre-soaking in solutions of ascorbic acid or bisulfite prior to air drying at low temperature of 40\u00b0C was effective in preserving TCC and TAA. Loss of TCC and TAA increased as drying temperatures increased (50, 60, 70, and 80\u00b0C). Moreover, the colour characteristics of Gac powder, such as chroma and hue angle, were not significantly affected by pre-treatments and air drying temperatures. The sorption isotherm curve of Gac aril powder has sigmoid shape.", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "International Journal of Food Engineering", "id" : "ITEM-1", "issue" : "3", "issued" : { "date-parts" : [ [ "2011" ] ] }, "title" : "Effects of Pre-Treatments and Air Drying Temperatures on Colour and Antioxidant Properties of Gac Fruit Powder", "type" : "article-journal", "volume" : "7" }, "uris" : [ "" ] }, { "id" : "ITEM-2", "itemData" : { "DOI" : "10.1016/J.JFOODENG.2010.01.016", "ISSN" : "0260-8774", "abstract" : "Gac fruit aril has an attractive orange red colour and very high level of carotenoids, giving it exceptional antioxidant properties. However, spray drying of this material has not been successful and malto dextrin is considered as a suitable drying aid to preserve its colour and antioxidant properties. This paper reports the effects of inlet drying air temperature (120, 140, 160, 180 and 200\u00b0C) and maltodextrin addition (10%, 20% and 30%) on the physicochemical and antioxidant properties of the Gac aril powder. Moisture content and bulk density, colour characteristics, total carotenoid content (TCC), encapsulation efficiency and total antioxidant activity (TAA) were significantly affected by maltodextrin concentration and the inlet air temperatures. However, pH, aw and water solubility index were not significantly influenced by the spray drying conditions. Overall, a good quality Gac powder in terms of colour, TCC and TAA can be produced by spray-drying at inlet temperature of 120\u00b0C and adding maltodextrin concentration at 10% w/v.", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-2", "issue" : "3", "issued" : { "date-parts" : [ [ "2010", "6", "1" ] ] }, "page" : "385-392", "publisher" : "Elsevier", "title" : "Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder", "type" : "article-journal", "volume" : "98" }, "uris" : [ "" ] }, { "id" : "ITEM-3", "itemData" : { "DOI" : "10.1016/j.jfoodeng.2013.04.004", "ISSN" : "02608774", "abstract" : "Food product based on gac fruit (Momordica cochinchinensis Spreng.) arils have a high potential due to the high carotenoids content of this fruit. Drying is a key preparation step for carotenoids extraction from gac fruit in a economically viable process. The impact of different drying technics, temperature, final product moisture content on the carotenoid content, hydrophilic and lipophilic antioxidant activity (evaluated with three methods) and color of the gac arils is discussed based on laboratory scale experimental tests. The results highlight an optimal temperature between 50 C and 60 C to conserve the color, the carotenoid content and the antioxidant activity. Also, these properties are better preserved by limiting the drying to dry based moisture content between 15% and 18% while the advantages of drying for further processing and for refrigerated conservation for a few months are achieved. \u00a9 2013 Elsevier Ltd. All rights reserved.", "author" : [ { "dropping-particle" : "", "family" : "Mai", "given" : "H.C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Truong", "given" : "V.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Haut", "given" : "B.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Debaste", "given" : "F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-3", "issue" : "4", "issued" : { "date-parts" : [ [ "2013" ] ] }, "title" : "Impact of limited drying on Momordica cochinchinensis Spreng. aril carotenoids content and antioxidant activity", "type" : "article-journal", "volume" : "118" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha, Nguyen and Roach, 2010, 2011; Mai et al., 2013)", "plainTextFormattedCitation" : "(Kha, Nguyen and Roach, 2010, 2011; Mai et al., 2013)", "previouslyFormattedCitation" : "(Kha, Nguyen and Roach, 2010, 2011; Mai et al., 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha, Nguyen and Roach, 2010, 2011; Mai et al., 2013). Then, some hydrophilic compounds also play a role in the antioxidant activity ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/j.jfoodeng.2013.04.004", "ISSN" : "02608774", "abstract" : "Food product based on gac fruit (Momordica cochinchinensis Spreng.) arils have a high potential due to the high carotenoids content of this fruit. Drying is a key preparation step for carotenoids extraction from gac fruit in a economically viable process. The impact of different drying technics, temperature, final product moisture content on the carotenoid content, hydrophilic and lipophilic antioxidant activity (evaluated with three methods) and color of the gac arils is discussed based on laboratory scale experimental tests. The results highlight an optimal temperature between 50 C and 60 C to conserve the color, the carotenoid content and the antioxidant activity. Also, these properties are better preserved by limiting the drying to dry based moisture content between 15% and 18% while the advantages of drying for further processing and for refrigerated conservation for a few months are achieved. \u00a9 2013 Elsevier Ltd. All rights reserved.", "author" : [ { "dropping-particle" : "", "family" : "Mai", "given" : "H.C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Truong", "given" : "V.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Haut", "given" : "B.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Debaste", "given" : "F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2013" ] ] }, "title" : "Impact of limited drying on Momordica cochinchinensis Spreng. aril carotenoids content and antioxidant activity", "type" : "article-journal", "volume" : "118" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Mai et al., 2013)", "plainTextFormattedCitation" : "(Mai et al., 2013)", "previouslyFormattedCitation" : "(Mai et al., 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Mai et al., 2013). The comparison of the antioxidant properties in various conditions is also hardened by the discrepancies between the methods used to evaluate the antioxidant activity. Moreover, the different process have complex impacts on these activities. Indeed, while treatment induce can induce a loss in carotenoids, moderate heat leads to isomerization that can raise the antioxidant activity ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.FOODCHEM.2014.01.040", "ISSN" : "0308-8146", "abstract" : "Momordica cochinchinensis (gac) is a plant rich in lycopene. This pigment tends to solubilize in oil and get damaged during extraction. The impact of heating on cis-isomerization of oil-free lycopene in hexane was studied at 50 and 80\u00b0C during 240min with UV\u2013Vis spectrometry, DAD\u2013HPLC and TEAC test. The initial all-trans-form isomerized to the 13-cis isomer more rapidly at 80\u00b0C. After this treatment, 16% of the lycopene compounds were in the 9-cis-form. This isomer triggered an increase in the antioxidant properties which was detectable from concentrations above 9% and resulted in a change from 2.4 to 3.7\u03bcmol Trolox equivalent. It is thus possible to increase the bioactivity of lycopene samples by controlling heating. The evolution of ratios calculated from the global UV\u2013Vis spectrum was representative of cis-isomerization and spectrometry can thus be a simple way to evaluate the state of isomerization of lycopene solutions.", "author" : [ { "dropping-particle" : "", "family" : "Phan-Thi", "given" : "Hanh", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Wach\u00e9", "given" : "Yves", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food Chemistry", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2014", "8", "1" ] ] }, "page" : "58-63", "publisher" : "Elsevier", "title" : "Isomerization and increase in the antioxidant properties of lycopene from Momordica cochinchinensis (gac) by moderate heat treatment with UV\u2013Vis spectra as a marker", "type" : "article-journal", "volume" : "156" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Phan-Thi and Wach\u00e9, 2014)", "plainTextFormattedCitation" : "(Phan-Thi and Wach\u00e9, 2014)", "previouslyFormattedCitation" : "(Phan-Thi and Wach\u00e9, 2014)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Phan-Thi and Waché, 2014). With the ABTS antioxidant assay ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/j.jfca.2006.01.003", "ISSN" : "08891575", "author" : [ { "dropping-particle" : "", "family" : "Thaipong", "given" : "Kriengsak", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Boonprakob", "given" : "Unaroj", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Crosby", "given" : "Kevin", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Cisneros-Zevallos", "given" : "Luis", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Hawkins Byrne", "given" : "David", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Composition and Analysis", "id" : "ITEM-1", "issue" : "6-7", "issued" : { "date-parts" : [ [ "2006", "9" ] ] }, "page" : "669-675", "title" : "Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts", "type" : "article-journal", "volume" : "19" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Thaipong et al., 2006)", "plainTextFormattedCitation" : "(Thaipong et al., 2006)", "previouslyFormattedCitation" : "(Thaipong et al., 2006)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Thaipong et al., 2006), it was shown that the global antioxidant activity is lower with the drying at higher temperatures, in the range of 0.3 mmol Trolox equivalent per gram of powder (TEAC) at 40°C to 0.2 TEAC at 80°C ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.2202/1556-3758.1926", "abstract" : "Gac fruit contains extraordinarily high levels of carotenoids that are well-known as strong antioxidants with an attractive yellow-orange-red colour. The aim of this study was to investigate the effects of different pre-treatments and air drying temperatures on colour characteristics, total carotenoid content (TCC) and total antioxidant activity (TAA) of resultant Gac fruit powder. Results showed that pre-soaking in solutions of ascorbic acid or bisulfite prior to air drying at low temperature of 40\u00b0C was effective in preserving TCC and TAA. Loss of TCC and TAA increased as drying temperatures increased (50, 60, 70, and 80\u00b0C). Moreover, the colour characteristics of Gac powder, such as chroma and hue angle, were not significantly affected by pre-treatments and air drying temperatures. The sorption isotherm curve of Gac aril powder has sigmoid shape.", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "International Journal of Food Engineering", "id" : "ITEM-1", "issue" : "3", "issued" : { "date-parts" : [ [ "2011" ] ] }, "title" : "Effects of Pre-Treatments and Air Drying Temperatures on Colour and Antioxidant Properties of Gac Fruit Powder", "type" : "article-journal", "volume" : "7" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha, Nguyen and Roach, 2011)", "plainTextFormattedCitation" : "(Kha, Nguyen and Roach, 2011)", "previouslyFormattedCitation" : "(Kha, Nguyen and Roach, 2011)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha, Nguyen and Roach, 2011). This seems contradictory, or at least underlying more complex phenomena, with a study showing a doubling of the TEAC with a treatment of oil at 80°C during 4 h ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.FOODCHEM.2014.01.040", "ISSN" : "0308-8146", "abstract" : "Momordica cochinchinensis (gac) is a plant rich in lycopene. This pigment tends to solubilize in oil and get damaged during extraction. The impact of heating on cis-isomerization of oil-free lycopene in hexane was studied at 50 and 80\u00b0C during 240min with UV\u2013Vis spectrometry, DAD\u2013HPLC and TEAC test. The initial all-trans-form isomerized to the 13-cis isomer more rapidly at 80\u00b0C. After this treatment, 16% of the lycopene compounds were in the 9-cis-form. This isomer triggered an increase in the antioxidant properties which was detectable from concentrations above 9% and resulted in a change from 2.4 to 3.7\u03bcmol Trolox equivalent. It is thus possible to increase the bioactivity of lycopene samples by controlling heating. The evolution of ratios calculated from the global UV\u2013Vis spectrum was representative of cis-isomerization and spectrometry can thus be a simple way to evaluate the state of isomerization of lycopene solutions.", "author" : [ { "dropping-particle" : "", "family" : "Phan-Thi", "given" : "Hanh", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Wach\u00e9", "given" : "Yves", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food Chemistry", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2014", "8", "1" ] ] }, "page" : "58-63", "publisher" : "Elsevier", "title" : "Isomerization and increase in the antioxidant properties of lycopene from Momordica cochinchinensis (gac) by moderate heat treatment with UV\u2013Vis spectra as a marker", "type" : "article-journal", "volume" : "156" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Phan-Thi and Wach\u00e9, 2014)", "plainTextFormattedCitation" : "(Phan-Thi and Wach\u00e9, 2014)", "previouslyFormattedCitation" : "(Phan-Thi and Wach\u00e9, 2014)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Phan-Thi and Waché, 2014).With the DPPH test ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/j.jfca.2006.01.003", "ISSN" : "08891575", "author" : [ { "dropping-particle" : "", "family" : "Thaipong", "given" : "Kriengsak", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Boonprakob", "given" : "Unaroj", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Crosby", "given" : "Kevin", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Cisneros-Zevallos", "given" : "Luis", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Hawkins Byrne", "given" : "David", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Composition and Analysis", "id" : "ITEM-1", "issue" : "6-7", "issued" : { "date-parts" : [ [ "2006", "9" ] ] }, "page" : "669-675", "title" : "Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts", "type" : "article-journal", "volume" : "19" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Thaipong et al., 2006)", "plainTextFormattedCitation" : "(Thaipong et al., 2006)", "previouslyFormattedCitation" : "(Thaipong et al., 2006)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Thaipong et al., 2006), one study highlight similar result as with ABTS, with a reduction of the activity from 0.25 TEAC to 0.2 TEAC ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.2202/1556-3758.1926", "abstract" : "Gac fruit contains extraordinarily high levels of carotenoids that are well-known as strong antioxidants with an attractive yellow-orange-red colour. The aim of this study was to investigate the effects of different pre-treatments and air drying temperatures on colour characteristics, total carotenoid content (TCC) and total antioxidant activity (TAA) of resultant Gac fruit powder. Results showed that pre-soaking in solutions of ascorbic acid or bisulfite prior to air drying at low temperature of 40\u00b0C was effective in preserving TCC and TAA. Loss of TCC and TAA increased as drying temperatures increased (50, 60, 70, and 80\u00b0C). Moreover, the colour characteristics of Gac powder, such as chroma and hue angle, were not significantly affected by pre-treatments and air drying temperatures. The sorption isotherm curve of Gac aril powder has sigmoid shape.", "author" : [ { "dropping-particle" : "", "family" : "Kha", "given" : "Tuyen C", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Nguyen", "given" : "Minh H", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Roach", "given" : "Paul D", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "International Journal of Food Engineering", "id" : "ITEM-1", "issue" : "3", "issued" : { "date-parts" : [ [ "2011" ] ] }, "title" : "Effects of Pre-Treatments and Air Drying Temperatures on Colour and Antioxidant Properties of Gac Fruit Powder", "type" : "article-journal", "volume" : "7" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kha, Nguyen and Roach, 2011)", "plainTextFormattedCitation" : "(Kha, Nguyen and Roach, 2011)", "previouslyFormattedCitation" : "(Kha, Nguyen and Roach, 2011)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kha, Nguyen and Roach, 2011) while another suggest that the activity is best conserved at 60°C where 0.18 TEAC (80% of the activity observed for the fresh sample) would be conserved. The same study shows results going accordingly with FRAP while DMPD tests gave uncorrelated results ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/j.jfoodeng.2013.04.004", "ISSN" : "02608774", "abstract" : "Food product based on gac fruit (Momordica cochinchinensis Spreng.) arils have a high potential due to the high carotenoids content of this fruit. Drying is a key preparation step for carotenoids extraction from gac fruit in a economically viable process. The impact of different drying technics, temperature, final product moisture content on the carotenoid content, hydrophilic and lipophilic antioxidant activity (evaluated with three methods) and color of the gac arils is discussed based on laboratory scale experimental tests. The results highlight an optimal temperature between 50 C and 60 C to conserve the color, the carotenoid content and the antioxidant activity. Also, these properties are better preserved by limiting the drying to dry based moisture content between 15% and 18% while the advantages of drying for further processing and for refrigerated conservation for a few months are achieved. \u00a9 2013 Elsevier Ltd. All rights reserved.", "author" : [ { "dropping-particle" : "", "family" : "Mai", "given" : "H.C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Truong", "given" : "V.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Haut", "given" : "B.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Debaste", "given" : "F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2013" ] ] }, "title" : "Impact of limited drying on Momordica cochinchinensis Spreng. aril carotenoids content and antioxidant activity", "type" : "article-journal", "volume" : "118" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Mai et al., 2013)", "plainTextFormattedCitation" : "(Mai et al., 2013)", "previouslyFormattedCitation" : "(Mai et al., 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Mai et al., 2013).5 Oil concentration and carotenoids extractions Further transformation of the oil can be considered to enhance its carotenoids content or to valorize pure carotenoids. Few works have dealt with that question. Crossflow filtration of gac oil with a cut-off size of 5nm was shown to allow a concentration of total carotenoids in the retentate of a factor 8.6 while the acid index was divided by a factor 40 ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1111/1750-3841.12661", "ISSN" : "00221147", "author" : [ { "dropping-particle" : "", "family" : "Mai", "given" : "Hu\u1ef3nh Cang", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Truong", "given" : "Vinh", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Debaste", "given" : "Fr\u00e9d\u00e9ric", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Science", "id" : "ITEM-1", "issue" : "11", "issued" : { "date-parts" : [ [ "2014", "11", "1" ] ] }, "page" : "E2222-E2231", "publisher" : "Wiley/Blackwell (10.1111)", "title" : "Carotenoids Concentration of Gac ( Momordica cochinchinensis Spreng.) Fruit Oil Using Cross-Flow Filtration Technology", "type" : "article-journal", "volume" : "79" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Mai, Truong and Debaste, 2014)", "plainTextFormattedCitation" : "(Mai, Truong and Debaste, 2014)", "previouslyFormattedCitation" : "(Mai, Truong and Debaste, 2014)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Mai, Truong and Debaste, 2014).Crystallization of the carotenoids by mixing the oil with propylene glycol followed by saponification with KOH, allows to achieved crystals containing 94% of carotenoids ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/j.jfoodeng.2015.09.022", "ISSN" : "02608774", "abstract" : "\u00a9 2015 Elsevier Ltd. All rights reserved. A process to isolate and purify carotenoids for gac (Momordica cochinchinensis Spreng.) fruit oil is presented and optimized. Carotenoids were purified and isolated by a saponification and using propylene glycol. A two steps experimental procedure was followed to optimize the process. In the first step, an evaluation of the impact of the different parameters one by one was realized. Results indicate that using Tween 80 (from 0.01 to 0.05 mL/g oil) can help increasing carotenoids recovery. Combination of 0.4 mL/g oil of potassium hydroxide and 0.8 mL/g oil of propylene glycol lead to a maximum carotenoids recovery. Three parameters (stirring speed, temperature and time of reaction) were studied in a central composite design of experiments. Optimal conditions were estimated using a second order Response Surface Methodology. In the optimal conditions (1094 rpm of stirring speed, 46 \u00b0C of temperature and 228 min of reaction time), the estimated yield would be around 93%.", "author" : [ { "dropping-particle" : "", "family" : "Mai", "given" : "H.C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Truong", "given" : "V.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Debaste", "given" : "F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Journal of Food Engineering", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2016" ] ] }, "title" : "Carotenoids purification from gac (Momordica cochinchinensis Spreng.) fruit oil", "type" : "article-journal", "volume" : "172" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Mai, Truong and Debaste, 2016)", "plainTextFormattedCitation" : "(Mai, Truong and Debaste, 2016)", "previouslyFormattedCitation" : "(Mai, Truong and Debaste, 2016)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Mai, Truong and Debaste, 2016). Other processes could be considered for oil concentration. An example of potentially interesting development would be the use of supercritical carbon dioxide, which was proved to efficiently extract the oil to fractionate the oil, like it was done for tomato oil ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.SUPFLU.2013.07.011", "ISSN" : "0896-8446", "abstract" : "In recent years there has been a growing interest in functional foods because they may provide beneficial effects on human health. Moreover, the increasing interest of consumers in functional foods has brought about a rise in demand for ingredients obtained using technologies perceived to be natural and safe. In this study, supercritical fluid technology was used in order to obtain lycopene from an extract of dried tomato pomace using sunflower oil and ethanol. After the supercritical fluid fractionation, four fractions were collected, three separated fraction (SF) from the separator (after 30, 60 and 120min of fractionation) and one residual fraction (RF) from the bottom of column (after 120min). The concentration of lycopene was studied in the different fractions obtained under different pressures (10 and 30MPa), CO2 flow rates (5 and 15kgh\u22121), and heights of loading (top and bottom). The quantitative determination of lycopene was performed by HPLC coupled with a diode array detector. The effects of the different extraction parameters, as well as their interactions, were investigated using a full factorial design with three factors and two levels; the optimal conditions were calculated through response surface methodology. A statistically significant difference in lycopene content in the four fractions was obtained.", "author" : [ { "dropping-particle" : "", "family" : "Perretti", "given" : "G.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Troilo", "given" : "A.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Bravi", "given" : "E.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Marconi", "given" : "O.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Galgano", "given" : "F.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Fantozzi", "given" : "P.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "The Journal of Supercritical Fluids", "id" : "ITEM-1", "issued" : { "date-parts" : [ [ "2013", "10", "1" ] ] }, "page" : "177-182", "publisher" : "Elsevier", "title" : "Production of a lycopene-enriched fraction from tomato pomace using supercritical carbon dioxide", "type" : "article-journal", "volume" : "82" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Perretti et al., 2013)", "plainTextFormattedCitation" : "(Perretti et al., 2013)", "previouslyFormattedCitation" : "(Perretti et al., 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Perretti et al., 2013).6 Existing and foreseen gac oil product Gac oil is a premier source of carotenoids, especially beta-carotene and lycopene. Because of high content of carotenoids and fatty acid and its high bioactivity, gac fruit can be consumed as a natural treatment for vitamin A deficiency in children in developing countries ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1093/ajcn/75.5.872", "ISSN" : "0002-9165", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "Le T", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Dueker", "given" : "Stephen R", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Murphy", "given" : "Suzanne P", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "The American Journal of Clinical Nutrition", "id" : "ITEM-1", "issue" : "5", "issued" : { "date-parts" : [ [ "2002", "5", "1" ] ] }, "page" : "872-879", "publisher" : "Oxford University Press", "title" : "Plasma \u03b2-carotene and retinol concentrations of children increase after a 30-d supplementation with the fruit Momordica cochinchinensis (gac)", "type" : "article-journal", "volume" : "75" }, "uris" : [ "" ] }, { "id" : "ITEM-2", "itemData" : { "DOI" : "10.1177/156482650302400209", "ISSN" : "0379-5721", "abstract" : "Gac fruit (Momordica cochinchinensis Spreng) is indigenous to Vietnam and other countries in Southeast Asia. Its seed pulp contains high concentrations of carotenoids, especially the provitamin A, \u03b2-carotene. In northern Vietnam, gac fruits are seasonal and are mainly used in making a rice dish called xoi gac. The purpose of this study was to develop a method to collect and preserve gac fruit oil, to evaluate the nutritional composition of the oil, and to assess the acceptability of the gac oil by typical Vietnamese homemakers. One hundred women participated in training to learn how to prepare the fruits and operate the oil press. The women also participated in a survey of gac fruit use and their habitual use of animal fat and vegetable oil. Among all the participants in the training and surveys, 35 women actually produced oil from gac fruits grown in the village, using manual oil presses and locally available materials. The total carotene concentration in gac fruit oil was 5,700 \u03bcg/ml. The concentration ...", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "L. T.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "King", "given" : "J. C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food and Nutrition Bulletin", "id" : "ITEM-2", "issue" : "2", "issued" : { "date-parts" : [ [ "2003", "6", "28" ] ] }, "page" : "224-230", "publisher" : "SAGE PublicationsSage CA: Los Angeles, CA", "title" : "A Method of Preserving and Testing the Acceptability of Gac Fruit Oil, a Good Source of \u03b2-Carotene and Essential Fatty Acids", "type" : "article-journal", "volume" : "24" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Vuong, Dueker and Murphy, 2002; Vuong and King, 2003)", "plainTextFormattedCitation" : "(Vuong, Dueker and Murphy, 2002; Vuong and King, 2003)", "previouslyFormattedCitation" : "(Vuong, Dueker and Murphy, 2002; Vuong and King, 2003)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Vuong, Dueker and Murphy, 2002; Vuong and King, 2003). Gac oil can be used in many food applications, for example, cooking oil, salad oil, seasoning and food coloring, or in cosmetic applications including soap and skin oils. 6.1 Food applications In Vietnam, only the aril of ripen gac fruit is traditionally used as natural colorant and additive for cooking. For example, it is added into sticky rice to produce a brilliant orange rice dish known as “xoi gac”. This meal is prepared by mixing araculae of gac fruit with cooked rice to give a red color, a lustrous appearance and a distinct flavor. This food preparation is served as one of special meals at New Year celebration, wedding and other important celebrations. Consumption of this traditional food could produce a substantial increase in ?-carotene intake ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1177/156482650002100211", "ISSN" : "0379-5721", "abstract" : "Solutions to micronutrient deficiencies that capitalize upon indigenous resources and foodstuffs offer a long-term mechanism for elevating the health status of disadvantaged people. In populations where intakes of animal foods are inadequate and food sources of retinol are not economically possible, efficient use of carotene-rich plants may prevent vitamin A deficiency. In Vietnam the gac fruit (Momordica cochinchinensis Spreng) is an excellent source of \u03b2-carotene (17\u201335 mg per 100 g of edible portion). This fruit is familiar to indigenous people and is easy to grow. However, it has been underutilized because it is available only three months a year, there have been no efforts to educate the at-risk population about its nutritional benefit, and research efforts in production or preservation techniques have been lacking. This paper describes the fruit, compares its nutritional value with that of familiar carotenoid-rich fruits, details its traditional usage in preparing rice, and discusses the acceptance ...", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "Le T.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food and Nutrition Bulletin", "id" : "ITEM-1", "issue" : "2", "issued" : { "date-parts" : [ [ "2000", "6", "28" ] ] }, "page" : "173-181", "publisher" : "SAGE PublicationsSage CA: Los Angeles, CA", "title" : "Underutilized \u03b2-Carotene\u2013Rich Crops of Vietnam", "type" : "article-journal", "volume" : "21" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Vuong, 2000)", "plainTextFormattedCitation" : "(Vuong, 2000)", "previouslyFormattedCitation" : "(Vuong, 2000)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Vuong, 2000). In addition, women and children in Vietnam readily accepted consumption of gac oil because it can help reducing lard intake ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1093/ajcn/75.5.872", "ISSN" : "0002-9165", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "Le T", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Dueker", "given" : "Stephen R", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Murphy", "given" : "Suzanne P", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "The American Journal of Clinical Nutrition", "id" : "ITEM-1", "issue" : "5", "issued" : { "date-parts" : [ [ "2002", "5", "1" ] ] }, "page" : "872-879", "publisher" : "Oxford University Press", "title" : "Plasma \u03b2-carotene and retinol concentrations of children increase after a 30-d supplementation with the fruit Momordica cochinchinensis (gac)", "type" : "article-journal", "volume" : "75" }, "uris" : [ "" ] }, { "id" : "ITEM-2", "itemData" : { "DOI" : "10.1177/156482650302400209", "ISSN" : "0379-5721", "abstract" : "Gac fruit (Momordica cochinchinensis Spreng) is indigenous to Vietnam and other countries in Southeast Asia. Its seed pulp contains high concentrations of carotenoids, especially the provitamin A, \u03b2-carotene. In northern Vietnam, gac fruits are seasonal and are mainly used in making a rice dish called xoi gac. The purpose of this study was to develop a method to collect and preserve gac fruit oil, to evaluate the nutritional composition of the oil, and to assess the acceptability of the gac oil by typical Vietnamese homemakers. One hundred women participated in training to learn how to prepare the fruits and operate the oil press. The women also participated in a survey of gac fruit use and their habitual use of animal fat and vegetable oil. Among all the participants in the training and surveys, 35 women actually produced oil from gac fruits grown in the village, using manual oil presses and locally available materials. The total carotene concentration in gac fruit oil was 5,700 \u03bcg/ml. The concentration ...", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "L. T.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "King", "given" : "J. C.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food and Nutrition Bulletin", "id" : "ITEM-2", "issue" : "2", "issued" : { "date-parts" : [ [ "2003", "6", "28" ] ] }, "page" : "224-230", "publisher" : "SAGE PublicationsSage CA: Los Angeles, CA", "title" : "A Method of Preserving and Testing the Acceptability of Gac Fruit Oil, a Good Source of \u03b2-Carotene and Essential Fatty Acids", "type" : "article-journal", "volume" : "24" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Vuong, Dueker and Murphy, 2002; Vuong and King, 2003)", "plainTextFormattedCitation" : "(Vuong, Dueker and Murphy, 2002; Vuong and King, 2003)", "previouslyFormattedCitation" : "(Vuong, Dueker and Murphy, 2002; Vuong and King, 2003)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Vuong, Dueker and Murphy, 2002; Vuong and King, 2003). In Thailand, Gac aril is cooked and eaten with chili paste or cooked in a curry ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1016/J.FOODRES.2011.07.004", "ISSN" : "0963-9969", "abstract" : "The purpose of this study was to evaluate the lycopene and beta carotene concentration in aril oil of gac as influenced by extracting solvents and drying methods. The solvent extractions namely chloroform:methanol (2:1v/v), petroleum ether and hexane were evaluated for optimal extracting solvent of each carotenoid. Three different drying methods were used including hot-air (HA), low relative humidity air drying (LRH) and far-infrared radiation (FIR). The extracts of different solvents were exhibited to have different levels of lycopene and beta-carotene. Chloroform:methanol (2:1v/v) showed higher lycopene and beta-carotene content in aril oil (0.49 and 1.18mg/g) than that of fresh aril (0.045 and 0.009mg/g). Among the different drying methods, HA was found to provide the highest amount of lycopene (0.82mg/g DW) in the aril oil, followed by FIR (0.67mg/g DW) and LRH (0.56mg/g DW). Interestingly, HA dried aril oil had higher content of lycopene than that of control (fresh). However, processing methods are known to have variable effects on bioactive compounds of plant samples. Effects could vary from little or no change to significant losses, or even enhancement in antioxidant properties.", "author" : [ { "dropping-particle" : "", "family" : "Kubola", "given" : "Jittawan", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Meeso", "given" : "Naret", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Siriamornpun", "given" : "Sirithon", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food Research International", "id" : "ITEM-1", "issue" : "2", "issued" : { "date-parts" : [ [ "2013", "3", "1" ] ] }, "page" : "664-669", "publisher" : "Elsevier", "title" : "Lycopene and beta carotene concentration in aril oil of gac (Momordica cochinchinensis Spreng) as influenced by aril-drying process and solvents extraction", "type" : "article-journal", "volume" : "50" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Kubola, Meeso and Siriamornpun, 2013)", "plainTextFormattedCitation" : "(Kubola, Meeso and Siriamornpun, 2013)", "previouslyFormattedCitation" : "(Kubola, Meeso and Siriamornpun, 2013)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Kubola, Meeso and Siriamornpun, 2013). The incorporation of 1.0% gac aril powder can, therefore, be used to reduce the amount of nitrite added to Vienna sausage from 125 ppm to 75 ppm, resulting in more red and darker sausage with higher lycopene content ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "abstract" : "Effect of incorporation of Gac (Momordica cochinchinensis) aril powder on the qualities of reduced-nitrite Vienna sausage Abstract This study was aimed to determine the effect of Gac aril powder on the quality and storage characteristics of reduced-nitrite Vienna sausage. Initially, Vienna sausage with 125 ppm NaNO 2 without Gac aril powder (control) and 75 ppm NaNO 2 with 0, 0.5, 1.0 and 1.5% (w/w) Gac aril powder were produced. With increasing Gac aril powder, redness (a *), yellowness (b *) and lycopene content of the reduced-nitrite samples increased while the lightness (L *), pH, cooking loss and residual nitrite decreased (p \u2264 0.05). All reduced-nitrite samples prepared with Gac aril powder were darker and redder than the control (p \u2264 0.05). The Vienna sausage produced from a combination of 75 ppm NaNO 2 and 1.0% Gac aril powder had sensory likability scores comparable to the control sample with 125 ppm NaNO 2 (p > 0.05). The quality changes of the 1.0% Gac aril reduced-nitrite sausage and the control sample with 125 ppm NaNO 2 during storage at 5\u00b11 o C for 28 days resulted in residual nitrite of both samples being lowered with storage time, while their TBA values rose (p \u2264 0.05). Based on microbial counts, both samples were considered safe.", "author" : [ { "dropping-particle" : "", "family" : "Wimontham", "given" : "T", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Rojanakorn", "given" : "T", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "International Food Research Journal", "id" : "ITEM-1", "issue" : "3", "issued" : { "date-parts" : [ [ "2016" ] ] }, "page" : "1048-1055", "title" : "Effect of incorporation of Gac (Momordica cochinchinensis) aril powder on the qualities of reduced-nitrite Vienna sausage", "type" : "article-journal", "volume" : "23" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Wimontham and Rojanakorn, 2016)", "plainTextFormattedCitation" : "(Wimontham and Rojanakorn, 2016)", "previouslyFormattedCitation" : "(Wimontham and Rojanakorn, 2016)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Wimontham and Rojanakorn, 2016). Gac oil is used as an additional nutrition and natural food additives. β-carotene is well known for its pro-vitamin A activity. Lycopene is added to foods to increase the nutritional value of products, in particular for dairy products, energy drinks and fruit juices. β -carotene can also be added to livestock feeds to improve the quality of milk or eggs. The orange to red colors of lycopene and β-carotene are widely used in foods and beverages as natural colors, which are usually considered to be safer than other artificial colors. These natural colors are used to enhance, change or contribute to the color of food products such as fruit juices, sweets, butters, cheeses and sauces. In addition, they can act as antioxidants to extend product shelf life.6.2 Non-food applications Gac oil is also used as a traditional medicine. For example, gac fruit has been applied to treat conditions of the eyes, burns, skin problems and wounds. It was reported that when applied to wounds, skin infections and burns, gac oil stimulates the growth of new skin and the healing of wounds. The fruit is also frequently used as a traditional remedy for arthritis and cardiovascular diseases and degeneration of the macula ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "abstract" : "Most diets in developed nations fall far short of recommended fruit and vegetable, and thus key nutrient, intake. Momordica cochinchinensis (gac), indigenous to Southeast Asia, contains high concentrations of lycopene and beta-carotene. In Vietnam, gac is prized by natives for promoting longevity and vitality. In a supplementation trial among Vietnamese children, gac increased serum vitamin A levels more than synthetic beta-carotene. Rosa roxburghii (cili), native to southwest China and traditionally used to combat stress and aging, is very rich in vitamin C and other phytonutrients. In humans, cili enhanced immunity and raised erythrocyte superoxide dismutase (SOD). Lycium chinense (wolfberry), also of Chinese origin, and traditionally used for longevity, wellness, and vision, is very rich in highly utilizable zeaxanthin. In animals, wolfberry showed immune modulating and antioxidant actions, and in humans, significantly increased blood SOD. Hippophae rhamnoides (sea buckthorn), native to Siberia and the Himalayas and traditionally used to expel phlegm and promote digestion, was shown in animals to have liver-protective and antioxidant activity. In humans, sea buckthorn greatly increased the dietary intake of flavonoids and vitamin C, and showed cardiovascular benefits. Thus, due to their nutritional value, intake of these fruits may greatly enhance the diet's healthfulness.", "author" : [ { "dropping-particle" : "", "family" : "Burke", "given" : "D.S.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Smidt", "given" : "C.R.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Vuong", "given" : "L.T.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Current Topics in Nutraceutical Research ", "id" : "ITEM-1", "issue" : "4", "issued" : { "date-parts" : [ [ "2005" ] ] }, "page" : "259-265", "title" : "Momordica Cochinchinensis, Rosa Roxburghii, Wolfberry, And Sea Buckthorn\u2014Highly Nutritional Fruits Supported By Tradition And Science", "type" : "article-journal", "volume" : "3" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(Burke, Smidt and Vuong, 2005)", "plainTextFormattedCitation" : "(Burke, Smidt and Vuong, 2005)", "previouslyFormattedCitation" : "(Burke, Smidt and Vuong, 2005)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(Burke, Smidt and Vuong, 2005).Because of its high concentration of beta-carotene, gac fruit is a valuable aid in preventing or treating vitamin A deficiency. Therefore, the gac aril is used to make a tonic for children and lactating or pregnant women, and to treat xerophthalmia and night blindness (Guichard and Bui, 1941). In many developing countries, vitamin A deficiency is epidemic because it can lead to poor night vision, blindness, higher rates of maternal mortality, poor embryonic growth, and reduce ability to fight infections and lactation. Supplementation with gac fruit extract can alleviate chronic vitamin A deficiency, and help reducing these health problems ADDIN CSL_CITATION { "citationItems" : [ { "id" : "ITEM-1", "itemData" : { "DOI" : "10.1177/156482650002100211", "ISSN" : "0379-5721", "abstract" : "Solutions to micronutrient deficiencies that capitalize upon indigenous resources and foodstuffs offer a long-term mechanism for elevating the health status of disadvantaged people. In populations where intakes of animal foods are inadequate and food sources of retinol are not economically possible, efficient use of carotene-rich plants may prevent vitamin A deficiency. In Vietnam the gac fruit (Momordica cochinchinensis Spreng) is an excellent source of \u03b2-carotene (17\u201335 mg per 100 g of edible portion). This fruit is familiar to indigenous people and is easy to grow. However, it has been underutilized because it is available only three months a year, there have been no efforts to educate the at-risk population about its nutritional benefit, and research efforts in production or preservation techniques have been lacking. This paper describes the fruit, compares its nutritional value with that of familiar carotenoid-rich fruits, details its traditional usage in preparing rice, and discusses the acceptance ...", "author" : [ { "dropping-particle" : "", "family" : "Vuong", "given" : "Le T.", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "container-title" : "Food and Nutrition Bulletin", "id" : "ITEM-1", "issue" : "2", "issued" : { "date-parts" : [ [ "2000", "6", "28" ] ] }, "page" : "173-181", "publisher" : "SAGE PublicationsSage CA: Los Angeles, CA", "title" : "Underutilized \u03b2-Carotene\u2013Rich Crops of Vietnam", "type" : "article-journal", "volume" : "21" }, "uris" : [ "" ] }, { "id" : "ITEM-2", "itemData" : { "author" : [ { "dropping-particle" : "", "family" : "West", "given" : "C E", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" }, { "dropping-particle" : "", "family" : "Poortvliet", "given" : "E J", "non-dropping-particle" : "", "parse-names" : false, "suffix" : "" } ], "id" : "ITEM-2", "issued" : { "date-parts" : [ [ "1993" ] ] }, "publisher" : "USAID", "publisher-place" : "Arlington, Virginia", "title" : "The Carotenoid Content Of Foods With Special Reference To Developing Countries", "type" : "book" }, "uris" : [ "" ] } ], "mendeley" : { "formattedCitation" : "(West and Poortvliet, 1993; Vuong, 2000)", "plainTextFormattedCitation" : "(West and Poortvliet, 1993; Vuong, 2000)", "previouslyFormattedCitation" : "(West and Poortvliet, 1993; Vuong, 2000)" }, "properties" : { "noteIndex" : 0 }, "schema" : "" }(West and Poortvliet, 1993; Vuong, 2000).The lycopene and β-carotene in gac fruit enhance skin health by mitigating oxidative damage in tissue. The various antioxidants in gac fruit boost heart health by specifically combating atherosclerosis. Additionally, both lycopene and beta-carotene show protective activity against the risk of heart attack.Gac oil could be used as pharmaceutical ingredients: pure lycopene and β-carotene are commonly used in pharmaceuticals, such as multiple vitamin tablets for a nutritional supplement or for vitamin A deficiency patients.Several new gac products are currently being developed on the world market. All products obtained from gac have antioxidant characteristics, determined by the bioactive compounds it contains, such as lycopene, ?-carotene and vitamin C.In Vietnam, Vnpofood is the largest manufacturer with a capacity of 3000 tons of gac fruit per year. Their products include gac oil capsules (Vinaga). These gac oil capsules contain pure gac oil. Another brand of gac oil capsules is Garotene, produced by the University of Hanoi Pharmacy. These capsules are enriched with vitamin E. 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