Flavour chemistry in breadfruit (Artocarpus altilis Parkinson (Fosberg)) and its hybrids (Artocarpus altilis × Artocarpus mariannensis)
department or school: Science, Irving K. Barber Faculty of (Okanagan)
department or school: Chemistry, Department of (Okanagan)
data provider: DSpace
degree campus: UBCO
creator: Adebowale, Adeyemi Philips
issued: 2025-05-20T16:49:57Z
issued: 2025
related degree: Doctor of Philosophy - PhD
degree grantor: University of British Columbia
description: Breadfruit (Artocarpus altilis Parkinson (Fosberg)) and its hybrids (Artocarpus altilis Ã Artocarpus mariannensis) are underutilized despite their significant potential. One barrier to broader acceptance may be the intense flavour present in some varieties, which has been described as âgreen tea-likeâ and is considered unpalatable by some individuals. A previous study identified varieties with more intense flavour profiles. The objective was to identify the chemical fingerprint responsible for the intense flavour in breadfruit varieties, examine commercial breadfruit flour from different geographical locations to determine whether they belong to mild or intense flavour varieties, and make recommendations to remediate the flavour intensity during processing to improve the utilization of breadfruit flour. I compared the physicochemical properties and phytochemical compositions of three breadfruit varieties with intense flavour profiles and three with mild flavour profiles. Total flavonoids using rutin equivalent (RE) were significantly higher in the mild varieties (0.48 ± 0.11 mg/RE 100g) compared to the intense varieties (0.17 ± 0.08 mg/RE 100g). Similarly, total protein content was higher in the mild varieties (32.66 ± 2.73 mg/100g) compared to the intense varieties (21.12 ± 2.42 mg/100g). Untargeted chemical analyses using high-resolution mass spectrometry (UHPLC-Q-Exactive Orbitrap-MS) and gas chromatography-tandem mass spectrometry (GC-MS/MS) identified about 200 putative phytochemicals unique to the intense varieties. Data suggest that phenylpropanoids, vitamin C, L-amino acids, and flavonoids interact with taste receptors responsible for astringency, bitterness, sourness, and umami, contributing to the flavour intensity. Commercial breadfruit flour (acronyms as ADS and SIHCL) from similar geographical locations, exhibited comparable metabolite profiles. Based on the findings, I recommend several strategic approaches to mitigate the flavour intensity, includ…
aggregated CHO: https://circle.library.ubc.ca/rest/handle/2429/91162
note: Flavour Chemistry in Breadfruit (Artocarpus altilis Parkinson (Fosberg)) and Its Hybrids (Artocarpus altilis Ã Artocarpus mariannensis) by Adeyemi Philips Adebowale M.Sc., University of Ibadan, Ibadan, Nigeria, 2019 B.Tech., Federal University of Technology, Akure, Nigeria, 2014 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY in THE COLLEGE OF GRADUATE STUDIES (Biochemistry and Molecular Biology) THE UNIVERSITY OF BRITISH COLUMBIA (Okanagan) May 2025 © Adeyemi Philips Adebowale, 2025 ii The following individuals certify that they have read, and recommend to the College of Graduate Studies for acceptance, a dissertation entitled: Flavour Chemistry in Breadfruit (Artocarpus Altilis Parkinson (Fosberg)) and Its Hybrids (Artocarpus altilis Ã Artocarpus mariannensis) submitted by Adeyemi Philips Adebowale in partial fulfillment of the requirements of the degree of Doctor of Philosophy in Biochemistry and Molecular Biology Dr. Susan J. Murch, Chemistry, Irving K. Barber Faculty of Science Supervisor Dr. Wesley F. Zandberg, Chemistry, Irving K. Barber Faculty of Science Supervisory Committee Member Dr. Micheal K. Deyholos, Biology, Irving K. Barber Faculty of Science Supervisory Committee Member Dr. Lauren A.E. Erland, Agriculture, University of the Fraser Valley, Abbotsford Supervisory Committee Member Dr. Kevin Hanna, Centre for Environmental Assessment Research University Examiner Dr. James J. Harynuk, Chemistry, University of Alberta, Edmonton, Alberta External Examiner iii Abstract Breadfruit (Artocarpus altilis Parkinson (Fosberg)) and its hybrids (Artocarpus altilis Ã Artocarpus mariannensis) are underutilized despite their significant potential. One barrier to broader acceptance may be the intense flavour present in some varieties, which has been described as âgreen tea-likeâ and is considered unpalatable by some individuals. A previous study identified varieties with more intense flavour profiles. The objective…
has type: Thesis/Dissertation
date issued: 2025-09
is shown at: 10.14288/1.0448916
language: eng
degree discipline: Biochemistry and Molecular Biology
provider: Vancouver : University of British Columbia Library
publisher: University of British Columbia
rights: Attribution-NonCommercial-NoDerivatives 4.0 International
rights URI: http://creativecommons.org/licenses/by-nc-nd/4.0/
scholar level: Graduate
contributor: Murch, S. J. (Susan J.)
type: Text
identifier URI: http://hdl.handle.net/2429/91162