Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables. Singh Jatinder Pal,Kaur Amritpal,Shevkani Khetan,Singh Narpinder Journal of food science and technology The present work was undertaken to evaluate the chemical composition (proximate, minerals and dietary fibre), colour parameters, antioxidant activity and polyphenol profiles of different fruits (pomegranate, kinnow, mango, banana, jambolan, grapes and sapodilla) and vegetables (beetroot, brinjal, orange carrot, bitter gourd, mentha and spinach). The amount of insoluble dietary fibre was higher than soluble dietary fibre for all fruits and vegetables. Vegetables showed superior mineral composition (higher amounts of K, Ca and Fe) as compared to fruits. Total phenolic content (TPC) and antioxidant activity (ABTS and DPPH) ranged from 354.9 to 1639.7 mg GAE/100 g, 2.6 to 5.5 and 3.0 to 6.3 mM TE/g, respectively for different fruits, while it ranged from 179.3 to 1028.6 mg GAE/100 g, 2.1 to 4.7 and 2.0 to 5.0 mM TE/g, respectively for different vegetables. Gallic acid, protocatechuic acid, catechin, caffeic acid, ferulic acid, sinapic acid, quercetin, resveratrol and kaempferol were detected and quantified in different fruits and vegetables. The results highlighted that fruit peels could be used as valuable sources of minerals and polyphenols having high antioxidant activity. 10.1007/s13197-016-2412-8

Hyperspectral database of fruits and vegetables. Ennis Robert,Schiller Florian,Toscani Matteo,Gegenfurtner Karl R Journal of the Optical Society of America. A, Optics, image science, and vision We have built a hyperspectral database of 42 fruits and vegetables. Both the outside (skin) and inside of the objects were imaged. We used a Specim VNIR HS-CL-30-V8E-OEM mirror-scanning hyperspectral camera and took pictures at a spatial resolution of ∼57  px/deg by 800 pixels at a wavelength resolution of ∼1.12  nm. A stable, broadband illuminant was used. Images and software are freely available on our webserver (http://www.allpsych.uni-giessen.de/GHIFVD; pronounced "gift"). We performed two kinds of analyses on these images. First, when comparing the insides and outsides of the objects, we observed that the insides were lighter than the skins, and that the hues of the insides and skins were significantly correlated (circular correlation=0.638). Second, we compared the color distribution within each object to corresponding human color discrimination thresholds. We found a significant correlation (0.75) between the orientation of ellipses fit to the chromaticity distributions of our fruits and vegetables with the orientations of interpolated MacAdam discrimination ellipses. This indicates a close relationship between sensory processing and the characteristics of environmental objects. 10.1364/JOSAA.35.00B256

Relationship between color and antioxidant capacity of fruits and vegetables. Current research in food science Visual perception plays a key role in the selection of nutritious and healthy foods. Color, as one of the most important senses of vision, can be used as an indicator of food quality/defects and grade. It is recommended consumers include various colors in their plate to obtain various vitamins and minerals. Color is also thought to be related to antioxidant capacity. Within this regard, this study investigated the relationship between color and antioxidant capacity in various fruits and vegetables. The results indicate the color hues analyzed by computer vision based image analysis can be related with TAC of fruits and vegetables, but with some limitations and can be used as a guide for food selection to increase daily antioxidant intake. Most of fruits and vegetables having hue values above 180° and below 20°, have high antioxidant capacity (>10 mmol TE/kg fresh weight). The results also emphasized the importance of the serving size of fruits and vegetables in terms of their contribution to daily antioxidant intake. Based on these results, fruits and vegetables could be categorized into low-, medium-, and high-antioxidant groups according to their TAC and potential contributions to fulfill the recommended daily antioxidant intake. Finally, daily antioxidant intake was evaluated with a healthier scenario created by doubling vegetable portion and reducing fruit portion by half in the meal. 10.1016/j.crfs.2019.11.001