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Journal articles on the topic 'Unripe'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Tort, Nedret Şengonca, Hatice Demiray, Aykut Güvensen, and Aylin Eşiz Dereboylu. "Chemical composition of essential oils of berries of Juniperus macrocarpa Sibth. & Sm. from Turkey." Bangladesh Journal of Botany 48, no. 2 (2020): 339–43. http://dx.doi.org/10.3329/bjb.v48i2.47678.

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The chemical compositions of the hydrodistilled essential oils of ripen and unripen berries of Juniperus macrocarpa Sibth. & Sm. (Jom) were analysed by GC-MS. Thirty eight compounds were identified from unripe berries, accounting for approximately 0.03% oil yield (v/w dried weight) and 16 compounds from ripe berries with 0.003% oil yield (v/w dried weight). While the major compounds in the essential oils of unripe berries were α-cedrol (30.04%), α-pinene (18.81%), germacrene-D (14.58%), δ-cadinene (3.80%), γ-cadinene (2.29%), α-humulene (2.29%), γ-muurolene (2.27%), epi-bicyclosesquiphella

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Idoko, Joy Ejemen, Bukola Mary Atere, and Raphael Abiodun Adebayo. "Assessment of Insecticidal Properties of Products From Seeds of Carica papaya Against Callosobruchus Maculatus (Fabricius)." Journal of Agricultural Studies 5, no. 4 (2018): 142. http://dx.doi.org/10.5296/jas.v6i3.13645.

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Powder and ash of Carica papaya seed extracted from riped and unriped C. papaya fruits obtained from Teaching and Research Farm of the Federal University of Technology, Akure were evaluated for their insecticidal potential against Callosobruchus maculatus (Fabricius) at application rates of 0.0, 0.2, 0.4, 0.6, 0.8 and 1.0g per 20g of cowpea seeds. The experiment was carried out at the pest management laboratory of the Department of Crop, Soil and Pest Management under ambient laboratory conditions of 27±20C temperature and 70±5% relative humidity. Each treatment was infested with 5 pairs of C.

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3

Ali, Akhtar, Zeshan Asgher, Jeremy J. Cottrell, and Frank R. Dunshea. "Screening and Characterization of Phenolic Compounds from Selected Unripe Fruits and Their Antioxidant Potential." Molecules 29, no. 1 (2023): 167. http://dx.doi.org/10.3390/molecules29010167.

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The food sector’s interest in sustainability and the demand for novel bioactive compounds are increasing. Many fruits are wasted every year before ripening due to various climatic conditions and harsh weather. Unripe mangoes, grapes, and black lemons could be rich sources of phenolic compounds that need to be fully elucidated. Using fruit waste as a source of bioactive chemicals has grown increasingly appealing as it may have significant economic benefits. Polyphenols are beneficial for human health to inhibit or minimize oxidative stress and can be used to develop functional and nutraceutical

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Raghavendra, Hallur Lakshmana, T. R. Prashith Kekuda, Shivaleela P. Upashe, Fatima Dsilva, H. S. Ravikumar Patil та K. C. Shivanandappa. "Evaluation of the food, nutrition value, and α-glucosidase inhibitory activity of the ripe and unripe fruit of Rubus steudneri Schweinf". International Food Research Journal 29, № 1 (2022): 200–209. http://dx.doi.org/10.47836/ifrj.29.1.21.

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Rubus steudneri Schweinf. (Rosaceae) is one of the three unstudied Rubus species that grow in Ethiopia. The present work was aimed to determine the physicochemical characteristics, micronutrients, anthocyanins, and antinutrients of ripe and unripe R. steudneri fruits using a range of analytical protocols. The present work also investigated the α-glucosidase inhibitory activity of ripe and unripe fruits. The total and acid-insoluble ash contents of ripe fruits were higher than those of unripe fruits. Changes in the micronutrient contents and antinutrients were also observed during ripening. Rip

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Humaeroh, Dita, and Erna Nurhayati. "The Effect of Unripe Papaya Consumption on the Smooth Production of Breast Milk in Ciandam Village, Mande District, Cianjur, Indonesia." Bioscientia Medicina : Journal of Biomedicine and Translational Research 7, no. 4 (2023): 3264–67. http://dx.doi.org/10.37275/bsm.v7i4.812.

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Background. Consumption of unripe papaya is one of the local wisdom which is believed to be useful in increasing the breast milk production of breastfeeding mothers. Hereditary unripe papaya has been consumed in public areas to increase milk production. This study is one of the first studies to provide scientific evidence of the effects of the unripe papaya on breast milk production in Ciandam Village, Mande District, Cianjur, Indonesia. Methods. This study was an experimental study, where as many as 30 subjects participated in this study. Data analysis was carried out using SPSS 25 in a bivar

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Fidan, Muhammed Said, Cemalettin Baltacı, Mehmet Oz, and Zeynep Akar. "Chemical composition of Pistacia terebinthus L. and its phytochemical and biological properties." BioResources 18, no. 4 (2023): 6862–81. http://dx.doi.org/10.15376/biores.18.4.6862-6881.

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Vitamin C, enzyme activities, phenolic compounds, antioxidant capacity, antimicrobial activity, and essential oil analyses of ripe and unripe fruits of P. terebinthus were investigated. Vitamin C amounts of ripe and unripe fruits were 63.2 and 15.4 mg/100g, respectively. The main phenolic compounds of unripe and ripe fruits are rutin, syringic acid, and gallic acid. It was determined that the enzyme inhibitor activities in the ripe and unripe fruits were 0.136 mg/mL and 2.14 mg/mL. In all of the free radical scavenging (DPPH and ABTS) activity, ferric (III) ion reducing antioxidant power (FRAP

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Humaeroh, Dita, and Erna Nurhayati. "The Effect of Unripe Papaya Consumption on the Smooth Production of Breast Milk in Ciandam Village, Mande District, Cianjur, Indonesia." Jurnal RSMH Palembang 4, no. 1 (2023): 231–34. http://dx.doi.org/10.37275/jrp.v4i1.38.

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Consumption of unripe papaya is one of the local wisdom which is believed to be useful in increasing the breast milk production of breastfeeding mothers. Hereditary unripe papaya has been consumed in public areas to increase milk production. This study is one of the first studies to provide scientific evidence of the effects of the unripe papaya on breast milk production in Ciandam Village, Mande District, Cianjur, Indonesia. This study was an experimental study, where as many as 30 subjects participated in this study. Data analysis was carried out using SPSS 25 in a bivariate manner to determ

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8

Faujan, Nur Huda, Najeeba Azizan, and Norlelawati Arifin. "Proximate Composition and Sensory Preference of Beef Sausages with Unripe Jackfruit." Malaysian Journal of Science Health & Technology 8, no. 2 (2022): 9–13. http://dx.doi.org/10.33102/2022249.

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Underutilization of jackfruit and demand for healthier meat product with nutritional benefits and similar taste to meat had led to this study which to evaluate the proximate composition, and consumer preference of beef sausage with different ratio of unripe jackfruit. Five formulations of beef sausage were prepared with different amount of beef to unripe jackfruit were: Control (65:0), A (48.75:16.26), B (32.5:32.5), C (16.25:48.75), and D (0:65). Results found that carbohydrate contents of beef sausage with unripe jackfruit were higher (P>0.05) than in control sausage but were lower (P>

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Martínez-Castaño, Marcela, Juan Lopera-Idarraga, Jhonathan Pazmiño-Arteaga, and Cecilia Gallardo-Cabrera. "Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread." Food Science and Technology International 26, no. 2 (2019): 160–72. http://dx.doi.org/10.1177/1082013219873246.

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Gluten-free breads were developed by incorporating unripe banana flour in a blend of alternative flour/cassava starch, 45/50. A factorial design was applied to determine the simultaneous effect of percentage of unripe banana flour (2, 8, 15%) and the type of alternative flour (quinoa, oyster mushroom, yellow pea and lentil flour) on structural and colour properties of bread. Principal component analysis was used to evaluate the behaviour of the formulations from a comprehensive perspective. Three formulations, denoted as P8 (pea + 8% unripe banana flour), Q15 (quinoa + 15% unripe banana flour)

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Faujan, Nur Huda, Najeeba Azizan, and Norlelawati Arifin. "Proximate Composition and Sensory Preference of Beef Sausages with Unripe Jackfruit." Malaysian Journal of Science Health & Technology 8, no. 2 (2022): 9–13. http://dx.doi.org/10.33102/mjosht.v8i2.249.

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Underutilization of jackfruit and demand for healthier meat product with nutritional benefits and similar taste to meat had led to this study which to evaluate the proximate composition, and consumer preference of beef sausage with different ratio of unripe jackfruit. Five formulations of beef sausage were prepared with different amount of beef to unripe jackfruit were: Control (65:0), A (48.75:16.26), B (32.5:32.5), C (16.25:48.75), and D (0:65). Results found that carbohydrate contents of beef sausage with unripe jackfruit were higher (P>0.05) than in control sausage but were lower (P>

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Arinathan, V., V. Mohan, and A. Maruthupandian. "Wild Edible Unripe Fruits used by the Palliyars of Western Ghats, Tamil Nadu." Journal of Non-Timber Forest Products 18, no. 2 (2011): 149–52. http://dx.doi.org/10.54207/bsmps2000-2011-06ppo2.

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This paper gives an account of some of the wild edible unripe fruit plants of South eastern slopes of Western Ghats, Tamil Nadu. In this paper 41 species of edible unripe fruits representing 28 genera distributed over 20 families are described. These unripe fruits are eaten by the tribals of Palliyars in different ways. The wild edible unripe fruits in this region have been tabulated as per plant species along with family name, local name, habit, parts used and consumption patterns etc.

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Wianto, Ardian Ozzy, and Lusia Risyani Padmaningdiah Mahagiani. "THE EFFECT OF SOAKING PAPAYA (CARICA PAPAYA L.) JUICE ON WATER CONTENT AND AROMA OF LAMB." Bantara Journal of Animal Science 4, no. 2 (2022): 83. http://dx.doi.org/10.32585/bjas.v4i2.2810.

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The study aims to determine the effect of the use of unripe papaya juice on the physical quality of lamb, namely water content and aroma. The material used in this study was two-year-old Jawarandu goat meat from the thigh topside as much as 300 grams. The observed parameters are water content and aroma. The treatment tried was T0 : Meat soaked without unripe papaya juice, T1 : Meat soaked in unripe papaya juice concentration 6%, T2 : Meat soaked in unripe papaya juice concentration 8%, T3 : Meat soaked in unripe papaya juice concentration 10%. The results showed that soaking papaya juice with

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13

Ibrahim, Halijah, Yasodha Sivasothy, Devi Rosmy Syamsir, Noor Hasima Nagoor, Natasha Jamil, and Khalijah Awang. "Essential Oil Composition and Antimicrobial Activities of Two Closely Related Species,Alpinia muticaRoxb. andAlpinia latilabrisRidl., from Peninsular Malaysia." Scientific World Journal 2014 (2014): 1–6. http://dx.doi.org/10.1155/2014/430831.

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The essential oils obtained by hydrodistillation of the unripe and ripe fruits ofAlpinia muticaRoxb. andAlpinia latilabrisRidl. were analysed by capillary GC and GC-MS. The oils were principally monoterpenic in nature. The unripe and ripe fruit oils ofA. muticawere characterized by camphor (21.0% and 15.8%), camphene (16.6% and 10.2%),β-pinene (8.6% and 13.5%), andtrans,trans-farnesol (8.0% and 11.2%), respectively. The oils of the unripe and ripe fruits were moderately active againstStaphylococcus aureus, Bacillus subtilis, Trichophyton mentagrophytes,andTrichophyton rubrum. 1,8-Cineole (34.2

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Triyono, Triyono, Rr Riyanti, and Veronica Wanniatie. "PENGARUH PENGGUNAAN SARI BUAH PEPAYA MUDA TERHADAP KEEMPUKAN, pH, DAN DAYA IKAT AIR DAGING ITIK PETELUR AFKIR." Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) 5, no. 1 (2021): 14–21. http://dx.doi.org/10.23960/jrip.2021.5.1.14-21.

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This research was aimed to determine the effect of unripe papaya extract on tenderness, pH value, and water holding capacity (WHC) of laying duck meat. This research was conducted in January 2020 in Laboratory of Animal Production of Animal Husbandary Department and in Laboratory of Agricultural Technology, Faculty of Agriculture, Lampung University. The materials of this research were 20 pieces of laying duck thigh meat. The research used Completely Randomized Design (CRD) with 4 treatments and 5 reaplications, i.e. duck thigh meat marination with 0% of unripe papaya extract (P0), with 10% of

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Hwang, Hyesung, Young-Jun Kim, and Youngjae Shin. "Assessment of Physicochemical Quality, Antioxidant Content and Activity, and Inhibition of Cholinesterase between Unripe and Ripe Blueberry Fruit." Foods 9, no. 6 (2020): 690. http://dx.doi.org/10.3390/foods9060690.

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Five Korean blueberries (’’Nelson’’, ’’Duke ’’, ’’Bluejay ’’, ’’Toro’’, and ’’Elliot ’’) were harvested at two maturity stages (unripe and ripe) to evaluate fruit quality and antioxidant activities. The Hunter L, a, and b color of ripe blueberries was lower than that of unripe fruit. Soluble solid concentration (SSC) and pH increased, and titratable acidity (TA) and firmness decreased as the blueberries matured. The ripe blueberry fruits showed a higher SSC/TA ratio than the unripe fruits. Although total anthocyanin, flavonoids, phenolics content, and antioxidant activity were higher in ripe b

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Oyelese, Olanrewaju J., Nureni O. Olawore, and Zacchaeus S. Ololade. "Comparative Study of the Phytochemical and Bio-activities of the Essential Oils from Ripe and Unripe Seeds of Azadirachta indica." Journal of Medical Research 6, no. 5 (2020): 219–24. http://dx.doi.org/10.31254/jmr.2020.6510.

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This study determines the secondary metabolites of the essential oils of ripe and unripe seeds of Azadirachta indica and then evaluated their antioxidant and antimicrobial potentials. Ripe and unripe seeds were subjected to hydrodistillation using a Clevenger-type apparatus and analyzed using gas chromatography and gas chromatography-mass spectrometry (GC-MS). Antioxidant and antibacterial activities of the volatile oils were also investigated using 2,2- diphenyl-1-picrylhydrazyl (DPPH) and agar well diffusion methods, respectively. The GC-MS analysis showed that the essential oils of ripe and

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ON, Ilochi, Chuemere AN, Olorunfemi OJ, and Amah-Tariah FS. "Evaluation of Pharmacognostic, Nutraceutic and Phytotherapeutic Constituents of Unripe Musa sapientum Hydromethanolic Extracts." Journal of Phytopharmacology 10, no. 3 (2021): 156–61. http://dx.doi.org/10.31254/phyto.2021.10302.

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Despite the recent surge in demand for unripe banana products, there is a scarcity of literature regarding their potential health tendencies. This study investigated the various organic biomolecules, minerals and phytotherapeutic constituents in unripe M. sapientum pulp and peel extracts and their associated medicinal relevance. Hydromethanolic solvent (1:4 v/v) was used for extraction. Biochemical analysis of the various plant samples was done using standard laboratory protocols and separate detectors; GCMS and GCFID. Proximate and mineral analysis of unripe M. sapientum samples was compared

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Victor, Atere, Femi-Ola Titilayo, and Fapohunda Daniel. "Solid state fermentation and bioconversion of ripe and unripe pineapple peels using aspergillus Niger." International Journal of Scientific World 4, no. 2 (2016): 48. http://dx.doi.org/10.14419/ijsw.v4i2.6435.

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Pineapple peels are considered as waste in industrial and house hold setting. This research was aimed at converting these waste into useful product through bioconversion using Aspergillus niger. The proximate analysis, reducing sugar, pH, and titratable acidity of the both ripe and unripe peels of pine apple was carried out at the onset of the fermentation and at an interval of 24 hours for 96 hours. These analyses carried out on both ripe and the unripe peels of pineapple showed that, the crude protein increased from 3.96% to 9.84% in the ripe pineapple peel and increased from 3.21% to 6.41%

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Ningsih, Arista Wahyu, Achmad Syahrani, Abdi Wira Septama, and Sukardiman Sukardiman. "Metabolit Profilling and Antibacterial Activity of Ethanol Extract of the Unripe Fruit Peel of Kayu Banana (Musa paradisiaca L. Var. Kayu)." Trends in Sciences 21, no. 2 (2023): 7154. http://dx.doi.org/10.48048/tis.2024.7154.

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According to Basic Health Research data in Indonesia in 2020 shows that the diarrhea morbidity rate in Indonesia is still high. In Indonesia, the unripe fruit of the Kayu banana (Musa paradisiaca L. var. Kayu) is a drug that is often used empirically by the people of Senduro village, Lumajang, East Java, Indonesia, to treat diarrhea. This study was conducted to investigate the antibacterial activity of unripe fruit peel, unripe fruit flesh and unripe fruit. A disc diffusion test was selected to assess the sensitivity of each sample to Escherichia coli. The disc dilution was used to determine t

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M. Said, Farhan. "RECOVERY OF THE BIOLOGICAL ACTIVE COMPOUNDS OF Musa Sp. THROUGH MICROWAVE ASSISTED EXTRACTION." IIUM Engineering Journal 18, no. 2 (2017): 105–16. http://dx.doi.org/10.31436/iiumej.v18i2.812.

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The objective of this research was to identify the recovery of the biological active compound of Musa sp. thru microwave assisted extraction (MAE) system. Antioxidant activity and phenolic compound were investigated on the effect of temperature, microwave power, irradiation time and solid to liquid ratio. The extraction process was carried out using only distilled water as an extracting agent. The result showed that, at 70oC fresh Musa sp. extracted 45% higher antioxidant compared to the dried Musa sp. 500 W was the best power of MAE to extract antioxidant and phenolic compound of ripe Musa sp

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Kasae, Sayyedehnikta, Saeid Keshavarz, Bahar Mazaheri, Behzad Zolfaghari, Ardeshir Talebi, and Mehdi Nematbakhsh. "Aerobic exercise and unripe grape extract as antioxidant do not protect the kidney against cisplatin induced nephrotoxicity." Journal of Nephropathology 8, no. 1 (2018): 4. http://dx.doi.org/10.15171/jnp.2019.04.

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Background: Nephrotoxicity is the cisplatin therapy side effect due to stress oxidative formation and lack of antioxidants. Objectives: The role of aerobic exercise and three different doses of unripe grape extract as an antioxidant on cisplatin-induced nephrotoxicity were studied Materials and Method: Seventy male Wistar rats were randomly divided into groups of control, cisplatin (2.5 mg/kg/d for 7 days), aerobic exercise + cisplatin and unripe grape extract and also aerobic exercise + unripe grape extract. Aerobic exercise was administered in period of 7 weeks (5 days/week, 1 h/d), and unri

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Rasman, Rasman, Harapin Hafid, and Nuraini Nuraini. "Pengaruh Penambahan Buah Nangka Muda terhadap Sifat Fisik dan Organoleptik Abon Daging Itik Afkir." Jurnal Ilmu dan Teknologi Peternakan Tropis 5, no. 3 (2018): 95. http://dx.doi.org/10.33772/jitro.v5i3.5726.

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ABSTRAKPenelitian ini dilakukan untuk mengetahui sifat fisik dan organoleptik abon daging itik afkirdengan penambahan buah nangka muda. Bahan yang digunakan adalah daging itik afkir, buah nangka muda, bawang putih, bawang merah, kemiri, ketumbar, kelapa, gula merah, garam, air, dan minyak goreng. Rancanganpenelitian yang digunakan dalam penelitian ini yaitu rancangan acak lengkap terdiri dari 4 perlakuan (A0: 100% daging itik, A1: 85% daging itik dan 15% nangka muda, A2:70% daging itik dan 30% nangka muda,A3:55% daging itik dan 45% nangka muda) dengan3 ulangan untuk peubah fisik, dan 15 paneli

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Herlambang, Herlambang, Ave Olivia Rahman, and Erny Kusdiyah. "The Effect of Unripe Dates (Phoenix dactylifera) on Rat Ovarian Follicle Maturation and Ovulation." Jurnal Kedokteran Brawijaya 31, no. 2 (2020): 77. http://dx.doi.org/10.21776/ub.jkb.2020.031.02.1.

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Unripe dates are believed by Indonesian citizens to increase fertility. This study aimed to assess the effect of unripe dates in the ovary of rats. Fresh yellow-colored dates were dried in an oven and crushed into powder. Eighteen rats aged three months and had given birth once were randomly divided into three groups. The treatment groups were given unripe dates at doses of 160mg/kgBW and 320mg/kgBW through a feeding tube for 28 days, and the control group was only given distilled water. Histopathological examination was carried out by the pathology expert using Hematoxylin-Eosin staining to o

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McWilliams, James E. "“How Unripe We Are”." Food, Culture & Society 8, no. 2 (2005): 143–60. http://dx.doi.org/10.2752/155280105778055344.

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Yu-Hsing Lin, Pi-Hsin Chen, Ya-Ling Cyue, et al. "Assessment of glycemic index of the unripe green papaya in mice." International Journal of Scholarly Research in Multidisciplinary Studies 5, no. 1 (2024): 001–5. http://dx.doi.org/10.56781/ijsrms.2024.5.1.0033.

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Papaya (Carica papaya L.) is a rich-nutrition fruit include vitamins (A, B and C), carbohydrates, proteins, alkaloids, proteolytic enzymes, and benzyl isothiocyanate. Papaya contains papain, which helps strengthen the constitution of diabetes patients. Its water-soluble fiber can stabilize blood sugar levels, reducing the risk of complications. Papaya has benefits such as lowering blood lipids and softening blood vessels due to the fruit acids it contains, which is advantageous for patients with diabetes complicated by hypertension, arteriosclerosis, and dyslipidemia. Additionally, the proteol

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Idris, Nuruljannah Suhaida, Mohammad Moneruzzaman Khandaker, Zalilawati Mat Rashid, et al. "Polyphenolic Compounds and Biological Activities of Leaves and Fruits of Syzygium samarangense cv. ‘Giant Green’ at Three Different Maturities." Horticulturae 9, no. 3 (2023): 326. http://dx.doi.org/10.3390/horticulturae9030326.

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Syzygium samarangense cv. ‘Giant Green’ is an underutilised fruit that can be found in Malaysia and other Asian countries. Since this fruit is not fully commercialised, the information about its potential health benefits is limited. Thus, this study was carried out to determine the polyphenolic contents (total phenolic and total flavonoid) and biological activities (antioxidant, alpha-glucosidase and antibacterial assay) of ‘Giant Green’ leaves and fruits at different maturity stages. The young, mature and old leaves, and unripe, half-ripened and ripened fruits were analysed. The results showe

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AQUINO, CÉSAR FERNANDES, LUIZ CARLOS CHAMHUM SALOMÃO, PAULO ROBERTO CECON, DALMO LOPES DE SIQUEIRA2, and SÔNIA MACHADO ROCHA RIBEIRO. "PHYSICAL, CHEMICAL AND MORPHOLOGICAL CHARACTERISTICS OF BANANA CULTIVARS DEPENDING ON MATURATION STAGES." Revista Caatinga 30, no. 1 (2017): 87–96. http://dx.doi.org/10.1590/1983-21252017v30n110rc.

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ABSTRACT The objective of this work was to morphologically characterize 15 banana cultivars and assess the physical and chemical characteristics of their fruits at two maturation stages, unripe (pre-climacteric) and ripening. The plants were evaluated regarding their pseudostem height and diameter, petiole length, leaf blade length, width and length-to-width ratio. The cultivar Ouro had fruits with lower diameter, total length, market weight and fresh weight at both stages, and also firmer pulp when they were unripe. The cultivar Caru-Roxa had higher fresh fruit and pulp weights, and the culti

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Ismail, Normah, and Nur' Ain Mohamad Kharoe. "Extraction and Partial Purification of Protease from Bilimbi (Averrhoa bilimbi L.)." Scientific Research Journal 10, no. 2 (2013): 30. http://dx.doi.org/10.24191/srj.v10i2.5413.

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Unripe and ripe bilimbi (Averrhoa bilimbi L.) were ground and the extracted juices were partially purified by ammonium sulfate precipitation at the concentrations of 40 and 60% (w/v). The collected proteases were analysed for pH, temperature stability, storage stability, molecular weight distribution, protein concentration and protein content. Protein content of bilimbi fruit was 0.89 g. Protease activity ofboth the unripe and ripe fruit were optimum at pH 4 and 40°C when the juice were purified at 40 and 60% ammonium sulfate precipitation. A decreased in protease activity was observed during

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Ismail, Normah, and Nurulain Abd Razak. "Characterization and Purification of Protease Extracted from Two Maturity Stages of ‘Noni’ (Morinda citrifolia L.) fruit." Scientific Research Journal 11, no. 2 (2014): 1. http://dx.doi.org/10.24191/srj.v14i2.5420.

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Protease was extracted from two maturity stages of noni fruits (Morinda citrifolia L.), unripe (stage 1) and ripe (stage 5). The crude extract was partially purified by acetone precipitation method followed by dialysis, gel filtration chromatography and freeze drying. Protein concentrations, proteolytic activity, molecular weight distribution, pH stability, temperature stability and storage efficiency of the resulting protease were evaluated. The unripe and ripe noni fruit contains 0.65 and 0.35% protein, respectively. Molecular weight of the proteases from both stages ranged approximately bet

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Hiraga, Yasuhide, Takeshi Ara, Nao Sato, et al. "Metabolic analysis of unripe papaya (Carica papaya L.) to promote its utilization as a functional food." Bioscience, Biotechnology, and Biochemistry 85, no. 5 (2021): 1194–204. http://dx.doi.org/10.1093/bbb/zbab014.

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ABSTRACT Papaya (Carica papaya L.) is widely cultivated in tropical and subtropical countries. While ripe fruit is a popular food item globally, the unripe fruit is only consumed in some Asian countries. To promote the utilization of unripe papaya based on the compositional changes of biological active metabolites, we performed liquid chromatography–Orbitrap–mass spectrometry-based analysis to reveal the comprehensive metabolite profile of the peel and pulp of unripe and ripe papaya fruits. The number of peaks annotated as phenolics and aminocarboxylic acids increased in the pulp and peel of r

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Putri Damayati, Ratih, Firda Agustin, and Ayu Febriyatna. "Tepung Pisang Berlin Unripe Meningkatkan Fungsi Kognitif Tikus Yang Diinduksi High Fat Diet." Indonesian Journal of Human Nutrition 7, no. 2 (2020): 84–91. http://dx.doi.org/10.21776/ub.ijhn.2020.007.02.1.

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Konsumsi lemak yang berlebih berdampak pada ketidakseimbangan sistem saraf utamanya pada otak. Pisang berlin unripe atau unripe banana flour (UBF) mengandung magnesium dan flavonoid. Tujuan penelitian yakni untuk mengetahui pengaruh tepung pisang berlin unripe terhadap fungsi kognitif tikus yang diinduksi HFD. Tikus wistar sebanyak 18 ekor dikelompokkan menjadi kelompok tikus normal (K-), kelompok tikus yang diinduksi HFD (K+), dan tikus yang diinduksi HFD+UBF. HFD diinduksi selama 9 minggu dan intervensi UBF diberikan selama empat minggu. Parameter yang diuji yakni kandungan pakan HFD+UBF fun

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Ilić, Marija, Violeta Mitić, Jelena Nikolić, et al. "Ripe and unripe seed of Xanthium italicum – elemental composition." Chemia Naissensis 5, no. 2 (2022): 54–68. http://dx.doi.org/10.46793/chemn5.2.54i.

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Elements content in plants varies considerably, which is a consequence of various factors, such as plant species, vegetative stage, pedological characteristics of the soil and environmental conditions. The subject of this work is an investigation of the elemental composition of Xanthium italicum ripe and unripe seed collected in Temska using ICP OES. Out of the analyzed macroelements, potassium is the one with the highest concentration, and its content significantly differs in the ripe and unripe seeds. Iron showed five times higher concentration in unripe (27.7 µg/g) compared to ripe (6.2 µg/

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Nwawuba, Stanley Udogadi, and Nwozo Sarah Onyenibe. "A Comparative Study on The Effect of Cooking Methods on The Nutritional Contents of Ripe and Unripe Plantain (Musa Paradisiaca)." Indonesian Food and Nutrition Progress 18, no. 2 (2022): 67. http://dx.doi.org/10.22146/ifnp.61906.

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Plantains are conventionally consumed either after boiling, steaming, roasting or frying which are there major cooking methods employed in the utilization in Nigeria. Method of preparation and cooking could either reduce or improve the nutrient quality of foods. Thus the objective of the present study was to investigate the effect of cooking methods on the nutritional content of ripe and unripe plantain. Ripe and unripe plantain was obtained and divided into four (4) portions; raw which served as the control, boiled, fried and roasted. Analysis of the proximate, vitamin and mineral content of

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Rahayu, Lestari, Novi Yantih, and Yoana Supomo. "Analysis of SGPT and SGOT on Rats Induced By Isoniazid to Determine Dose and Hepatoprotective Characteristic of Unripe Pineapple Juice (Ananas comosus L. Merr)." JURNAL ILMU KEFARMASIAN INDONESIA 16, no. 1 (2018): 100. http://dx.doi.org/10.35814/jifi.v16i1.443.

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As a consequence of Isoniazid (INH) consumption in longterm is the damage on the liver cells which is detected in high level of SGPT and SGOT in blood. Unripe pineapple fruits contained higher level of phenolic acid and flavonoids compounds than the ripe pineapple fruits, and as a result the unripe pineapple fruits juice has higher hepatoprotective potency than ripe pineapple fruits juice. The hepatoprotective activity of unripe pineapple fruits juice was determined by measuring the SGPT and SGOT level on rat blood. There were prepared 24 rats, divided into 6 groups, i.e. normal control group,

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ZEIBE OKARO, Ugochi Vivian, Maximus Mayer EBULUE, Hajara Oyiza YUSUF, and Lawrence Onyeoma MADU. "Nutritional Profile and Proximate Composition of ripe and unripe Persea americana (Mill) (Avocado Pears) from Imo State, Nigeria." Journal of Biotechnology 3, no. 1 (2024): 1–13. http://dx.doi.org/10.36108/jbt/4202.30.0110.

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The purpose of this study was to determine the proximate composition and nutritional profile of ripe and unripe Persea americana (Mill) (avocado pears), grown in Imo State, Nigeria. The P. americana (Zutano variation) was purchased from Ihiagwa Market, Owerri West, Imo State, Nigeria. Some of the P. americana fruit was allowed to ripe within three days and the pulps were dried in the laboratory. Proximate composition (ash, crude protein, fat, fibre, total carbohydrate and moisture content) of both the ripe and unripe avocado pear were determined. Furthermore, the nutritional profile was establ

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I., Shadrach, Banji A., and Adebayo O. "Nutraceutical potential of ripe and unripe plantain peels: A comparative study." Chemistry International 6, no. 2 (2020): 83–90. https://doi.org/10.5281/zenodo.3364199.

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This study investigated the nutraceutical potential of ripe and unripe plantain fruit peels which are commonly discarded as food wastes. Proximate and mineral analyses of the samples were performed as per the standard methods of the Association of Official Analytical Chemists. Preliminary phytochemical screening of aqueous, acetone and methanol extracts of the peels was also carried out in accordance to standard methods. From the results of the study, acetone extract of the unripe peel showed the presence of eight phytochemicals while its ripe peel showed the presence of four. Aqueous and etha

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Ismail, Normah, and Nur' Ain Mohamad Kharoe. "Extraction and Partial Purification of Protease from Bilimbi (Averrhoa bilimbi L.)." Scientific Research Journal 10, no. 2 (2013): 29. http://dx.doi.org/10.24191/srj.v10i2.9403.

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Unripe and ripe bilimbi (Averrhoa bilimbi L.) were ground and the extracted juices were partially purified by ammonium sulfate precipitation at the concentrations of 40 and 60% (w/v). The collected proteases were analysed for pH, temperature stability, storage stability, molecular weight distribution, protein concentration and protein content. Protein content of bilimbi fruit was 0.89 g. Protease activity of both the unripe and ripe fruit were optimum at pH 4 and 40°C when the juice were purified at 40 and 60% ammonium sulfate precipitation. A decreased in protease activity was observed during

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Iordănescu, Olimpia Alina, Maria Băla, Dina Gligor (Pane), et al. "A DPPH· Kinetic Approach on the Antioxidant Activity of Various Parts and Ripening Levels of Papaya (Carica papaya L.) Ethanolic Extracts." Plants 10, no. 8 (2021): 1679. http://dx.doi.org/10.3390/plants10081679.

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Papaya fruits (Carica papaya L.) are valuable both as food, including concentrates and mixed beverages and in traditional medicine. The goal of the study was to evaluate the antioxidant activity of various parts of unripe and ripe papaya fruit from the DPPH· kinetics point of view. Peel, pulp, seed, and seed-pulp of unripe and ripe papaya fruits (¼ and >¾ level of ripening) were extracted with ethanol and monitored at 517 nm in the presence of DPPH·. The radical scavenging capacity (RSC) at various time ranges and DPPH· reaction rates for specific time intervals were determined. The highest

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Reyes-Cueva, Evelyn, Juan Francisco Nicolalde, and Javier Martínez-Gómez. "Characterization of Unripe and Mature Avocado Seed Oil in Different Proportions as Phase Change Materials and Simulation of Their Cooling Storage." Molecules 26, no. 1 (2020): 107. http://dx.doi.org/10.3390/molecules26010107.

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Environmental problems have been associated with energy consumption and waste management. A solution is the development of renewable materials such as organic phase change materials. Characterization of new materials allows knowing their applications and simulations provide an idea of how they can developed. Consequently, this research is focused on the thermal and chemical characterization of five different avocado seed oils depending on the maturity stage of the seed: 100% unripe, 25% mature-75% unripe, 50% mature-50% unripe, 75% mature-25% unripe, and 100% mature. The characterization was p

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Yamchi, Abolfazl Akhoundzadeh, Adel Hosainpour, Ali Hassanpour, and Adel Rezvanivand Fanaei. "Drying Kinetics and Thermodynamic Properties of Ultrasound Pretreatment Bitter Melon Dried by Infrared." Journal of Food Processing and Preservation 2024 (May 27, 2024): 1–17. http://dx.doi.org/10.1155/2024/1987547.

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Determination of drying characteristics of ripe and unripe bitter melon in an infrared dryer at 50, 60, and 70°C with airborne ultrasonic pretreatment with a power of 20 kW for 0, 10, and 20 minutes and a frequency of 20 kHz is the purpose of this study. At the end of drying, among the five used models that fit the moisture ratio data, the Midilli and logarithmic models were selected to properly characterize the drying behavior in the infrared dryer with ultrasonic pretreatment of ripe and unripe bitter melon samples. Moisture transfer from bitter melon samples’ ripeness and early maturity was

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Presa da Silva, Janayna, Edna Regina Netto-Oliveira, Suellen Cristina De Mico Pereira, and Antônio Roberto Giriboni Monteiro. "Physical-chemical and sensorial evaluation of breads produced with partial replacement of the wheat flour for unripe banana meal." Revista Brasileira de Pesquisa em Alimentos 5, no. 3 (2014): 1. http://dx.doi.org/10.14685/rebrapa.v5i3.155.

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<p><em>This study aimed to evaluate the physico-chemical and sensory characteristics of French bread produced with partial replacement of wheat flour for unripe banana meal. Three formulations of bread were produced: standard with 100% of wheat flour, 8% replacement of wheat flour by unripe banana meal and 12% replacement of wheat flour by unripe banana meal. Were evaluated: moisture, ash, total protein, crude fiber, total lipid, total carbohydrate, specific volume and sensory analysis. The data were evaluated by ANOVA (p&lt;0.05). The results showed significant differences for

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Giovanoudis, Ioannis, Vassilis Athanasiadis, Theodoros Chatzimitakos, et al. "Antioxidant Capacity in Two Different Cultivars of Ripe and Unripe Peaches Utilizing the Cloud-Point Extraction Method." AgriEngineering 5, no. 4 (2023): 2139–54. http://dx.doi.org/10.3390/agriengineering5040131.

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In this study, the objective was to ascertain the optimal extraction method for the recovery of polyphenols from two peach cultivars, namely ‘Andross’ and ‘Everts’, at unripe and ripe stages. Two extraction techniques were explored: conventional extraction and cloud-point extraction (CPE), utilizing various solvents, including water, ethanol, 60% ethanol, and the surfactant Tween 80. Moreover, the conditions of CPE (such as pH, ionic strength, surfactant concentration, etc.) were optimized. To elucidate the antioxidant activity of the extracts, the total polyphenol content (TPC), the ferric-re

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Pereira, Nelson, Carla Alegria, Cristina Aleixo, Paula Martins, Elsa M. Gonçalves, and Marta Abreu. "Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients." Foods 10, no. 12 (2021): 2916. http://dx.doi.org/10.3390/foods10122916.

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Lactic fermentation of unripe green tomatoes as a tool to produce food ingredients is a viable alternative for adding value to industrial tomatoes unsuitable for processing and left in large quantities in the fields. Fermentation using starter cultures isolated from the fruit (plant-matrix adapted) can have advantages over allochthonous strains in obtaining fermented products with sensory acceptability and potentially probiotic characteristics. This paper details the characterisation of the unripe green tomato lactic microbiota to screen LAB strains for use as starter cultures in fermentation

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Gumul, Dorota, Stanisław Kowalski, and Anna Mikulec. "Quality and Content of Bioactive Compounds in Muffins with Residue After Isolation of Starch from Unripe Apples (Malus domestica Borkh)." Molecules 30, no. 10 (2025): 2189. https://doi.org/10.3390/molecules30102189.

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Growing consumer awareness encourages food producers to look for new fortifying additives for muffins. One such additive may be the polysaccharide fraction residue after starch isolation from unripe apples, as they are a source of many bioactive compounds. The aim of the study was to examine the effect of the addition of the polysaccharide fraction residue from unripe apples on the quality and physical properties as well as health-promoting properties of muffins. It was observed that the polysaccharide fraction residue from unripe apples did not deteriorate the texture or volume of muffins and

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Öncül, Nilgün, and Şeniz Karabiyikli. "Antibacterial effect of verjuice against food-borne pathogens." British Food Journal 121, no. 10 (2019): 2265–76. http://dx.doi.org/10.1108/bfj-11-2018-0746.

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Purpose Nowadays, natural products are preferred for food safety and preservation due to the demand of consumers. The industrial methods which have been in use for a long period of time have had an adverse impact on organoleptic properties of foods or on human health. The purpose of this paper is to investigate the antibacterial effects of unripe grape products on natural and inoculated micro-flora of lettuce as an alternative functional and natural antibacterial agent for consumers and food industry. Design/methodology/approach The antibacterial effects of products on initial micro-flora of l

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Prity Thakur, Puneet, Gurinder Singh, and Harpreet Kaur. "Development of Gluten Free Bread Using Unripe and Overripe Banana Peel Extract." International Journal of Scientific Research in Science and Technology 12, no. 4 (2025): 35–49. https://doi.org/10.32628/ijsrst251250.

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This study investigates the use of unripe and overripe banana peel flour in the production of gluten-free bread, with the goal of increasing nutritional content while encouraging sustainable eating choices. Banana peels, which are usually thrown as agricultural waste, are high in dietary fiber, resistant starch, polyphenols, and important minerals. Unripe banana peel flour has more resistant starch and less sugar, but overripe peel flour has more natural sweetness and antioxidant potential. Gluten-free bread samples were made by combining varied amounts of unripe and overripe banana peel flour

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Wijaya, Hendra, Sri Yadial Chalid, Ning Ima Arie Wardayanie, Widyaningsih Widyaningsih, and Santi Ariningsih. "Characteristic of Allergen Protein of Nila Baby Fish (Oreochromis niloticus) and Its Processed Product." Jurnal Kimia Valensi 6, no. 1 (2020): 32–39. http://dx.doi.org/10.15408/jkv.v6i1.12885.

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Allergen protein is a protein that could triggers allergy reaction. This study purposes to examine the characteristic of allergen protein of unripe, boiled, and fried nila baby fish. Characteristic of allergen protein were observed by electrophoresis and immunoblotting method, while the determination of protein concentration was observed by Bradford method. Identification of the used nila baby fish was accomplished in Faculty of Fishery and Marine Science of IPB. The result of identification showed that the used nila baby fish was Oreochromis niloticus. The proximate analysis of unripe, boiled

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Posohova, Irina Yu, Olha P. Khvorost, Kateryna S. Skrebtsova, and Yuliia A. Fedchenkova. "The component composition of the essential oil from Laurus nobilis L. unripe fruits harvested in Ukraine." Journal of Organic and Pharmaceutical Chemistry 19, no. 3(75) (2021): 47–52. http://dx.doi.org/10.24959/ophcj.21.240777.

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Aim. To study the qualitative composition and the quantitative content of the essential oil components from Laurus nobilis L. unripe fruits.Results and discussion. In the essential oil from Laurus nobilis L. unripe fruits 31 compounds were determined; among them 28 substances were identified. A high content was characteristic for spatulenol (1947.1 mg/kg) and betulenol (925.3 mg/kg).Experimental part. The raw material for obtaining the essential oil (unripe fruits) of Laurus nobilis L. was harvested in November 2017 in Alushta and the village of Rybalskoe, Crimea. The component composition of

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Hammami, H., and A. Ayadi. "Molluscicidal and antiparasitic activity of Solanum nigrumvillosum against Galba truncatula infected or uninfected with Fasciola hepatica." Journal of Helminthology 82, no. 3 (2008): 235–39. http://dx.doi.org/10.1017/s0022149x08982584.

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AbstractThe present study was based on assessments of the molluscicidal and antiparasitic activities of Solanum nigrum villosum. This plant has been collected in Tozeur's traditional oases (south-western Tunisia). Molluscicidal activities of leaves, ripe fruit and unripe fruit extracts of S. n. villosum have been assessed in experimental and semi-field conditions on uninfected Galba truncatula. Antiparasitic activities have also been assessed on larval stages (rediae, intraredial germinal masses and cercariae) of the parasite Fasciola hepatica infecting G. truncatula naturally. The unripe frui

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Escobar, Amanda, Arthur Rocha-Gomes, Clarisse Giovana Maciel dos Reis, et al. "Unripe banana flour (Musa cavendishii) promotes decrease in weight gain and elimination of fecal cholesterol in Wistar rats." Nutrition & Food Science 50, no. 1 (2019): 157–67. http://dx.doi.org/10.1108/nfs-12-2018-0337.

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Purpose The purpose of this study is to evaluate the chemical composition of unripe banana flour from Southeast Brazil and verify its nutritional, physiological and biochemical properties in adult Wistar rats. Design/methodology/approach Analysis of soluble solids, titratable acidity, pH, moisture, ash, lipids, proteins, carbohydrate, resistant and total starch and energy was obtained. In all, 18 male Wistar rats were given different concentrations of unripe banana flour (0, 10 and 20 per cent) and these assessments were performed: feed, caloric and water intake; weight gain; coefficient of fo

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