| DEDICATION | 第6-7页 |
| ACKNOWLEDGEMENTS | 第7-12页 |
| LIST OF ABBREVIATIONS | 第12-14页 |
| ABSTRACT | 第14-16页 |
| 摘要(Chinese abstract) | 第17-27页 |
| CHAPTER 1 GENERAL INTRODUCTION AND LITERATURE REVIEW | 第27-51页 |
| 1.1. Introduction | 第27-28页 |
| 1.2. Significance and justification of research | 第28-29页 |
| 1.3. Objectives of the research | 第29-30页 |
| 1.3.1. Major objectives | 第29页 |
| 1.3.2. Specific objectives | 第29-30页 |
| 1.4. Literature Review | 第30-47页 |
| 1.4.1. Guddaim (Grewia tenax) Plant | 第30-43页 |
| 1.4.1.1. Classification (Plant profile) | 第31-32页 |
| 1.4.1.2. World Distribution | 第32-34页 |
| 1.4.1.3. Chemical and Nutritional Composition of Grewia Species | 第34页 |
| 1.4.1.4. Amino Acids of plants | 第34-36页 |
| 1.4.1.5. Volatile Compounds of plants | 第36页 |
| 1.4.1.6. Antioxidant Activity of Grewia asiatica | 第36-38页 |
| 1.4.1.7. Phytochemical Compounds of various Grewia Genus | 第38-42页 |
| 1.4.1.8. Total Polyphenolic Contents of plants (TPC) | 第42-43页 |
| 1.4.2. Application of Grewia tenax | 第43-45页 |
| 1.4.2.1. General Uses of Grewia tenax plants | 第43页 |
| 1.4.2.2. The medical application of Grewia tenax | 第43-44页 |
| 1.4.2.3. Anti oxidants of Grewia spices | 第44-45页 |
| 1.4.2.4. The Economic Importance of the Grewia plants | 第45页 |
| 1.4.3. Functional and Physical Properties of food | 第45-46页 |
| 1.4.3.1. Color Parameters of agriculture food | 第45-46页 |
| 1.4.3.2. Bulk density properties of food | 第46页 |
| 1.4.4. Ultrasonic Technology | 第46-47页 |
| 1.4.4.1 Ultrasound technology in food industry | 第46-47页 |
| 1.5. References | 第47-51页 |
| CHAPTER 2 NUTRITIONAL COMPOSITION AND PHYSIOCHEMICALCHARACTERISTICS OF GUDDAIM (GREWIA TENAX. FORSSK) FIORIFRUITS | 第51-71页 |
| 2.1. Introduction | 第51-52页 |
| 2.2. Materials and Methods | 第52-56页 |
| 2.2.1. Materials | 第52-53页 |
| 2.2.2. Preparation of Guddaim Fruits Powder | 第53页 |
| 2.2.3. Proximate Composition | 第53页 |
| 2.2.4. Total Energy (Caloric Value) | 第53-54页 |
| 2.2.5. Colors | 第54页 |
| 2.2.6. Minerals | 第54页 |
| 2.2.7. Amino Acids | 第54-55页 |
| 2.2.8. Vitamins | 第55页 |
| 2.2.9. Sugar Profile | 第55页 |
| 2.2.10. Volatile Compounds | 第55-56页 |
| 2.2.11. Particle Size Distribution (PSD) | 第56页 |
| 2.3. Results and discussion | 第56-67页 |
| 2.3.1. Physiochemical Characteristics of Guddaim fruits | 第56-57页 |
| 2.3.2. Total Energy (Caloric Value) and color of Guddaim fruits | 第57-58页 |
| 2.3.3. Mineral compositions of Guddaim fruits | 第58-59页 |
| 2.3.4. Amino acid contents of Guddaim fruits | 第59-61页 |
| 2.3.5. Vitamins and Sugars content of Guddaim fruits | 第61-62页 |
| 2.3.6. Volatile Compounds of Guddaim fruits | 第62-66页 |
| 2.3.7. Particle Size Distribution (PSD) of Guddaim fruits | 第66-67页 |
| 2.4. Conclusion | 第67页 |
| 2.5. References | 第67-71页 |
| CHAPTER 3 ANTIOXIDANT ACTIVITY AND PHENOLIC ACIDS COMPOUNDS OFGREWIA TENAX (FORSSK) FIORI FRUITS | 第71-95页 |
| 3.1. Introduction | 第71-74页 |
| 3.2. Materials and methods | 第74-78页 |
| 3.2.1. Materials | 第74页 |
| 3.2.2. Preparation of Powder from Guddaim fruits | 第74-75页 |
| 3.2.3. Extraction of phenols | 第75页 |
| 3.2.4. Total Phenolic Contents (TPC) assessment | 第75页 |
| 3.2.5. Free Radical Scavenging Activity (DPPH) | 第75-76页 |
| 3.2.6. Phenolic Acids | 第76页 |
| 3.2.7. HPLC-PDA Conditions | 第76-77页 |
| 3.2.8. β-Carotene Bleaching (BCB) Assay | 第77页 |
| 3.2.9. Reducing Power | 第77-78页 |
| 3.2.10. Colors | 第78页 |
| 3.2.11. Differential Scanning Calorimetric (DSC) | 第78页 |
| 3.2.12. Statistical Analysis | 第78页 |
| 3.3. Results and discussions | 第78-89页 |
| 3.3.1. Effect of the solvents type on the Total Phenolic Contents (TPC) Extracted from Guddaim Fruits | 第78-80页 |
| 3.3.2. Effect of the solvents type on the Determination of Radical Scavenging Activity (DPPH) of Guddaim fruits extraction | 第80-81页 |
| 3.3.3. Effect of the solvents type on the Phenolic Acids Identification extracted from Guddaim fruits | 第81-84页 |
| 3.3.4. Effect of the solvents type on the Determination of Reducing Power Assay of Guddaim fruits | 第84-85页 |
| 3.3.5. Effect of the solvents type on the β-Carotene Bleaching Assay of Guddaim fruits | 第85-86页 |
| 3.3.6. Effect of the solvents type on the Color Parameters of Guddaim fruits extraction | 第86-87页 |
| 3.3.7. Effect of the solvents type on the differential scanning calorimetric DSC Characteristics of Guddaim fruits extraction | 第87-89页 |
| 3.4. Conclusion | 第89-90页 |
| 3.5. References | 第90-95页 |
| CHAPTER 4 ASSESSMENT OF CARBOHYDRATES, VITAMINS AND FREE AMINO ACIDS INSEEDS, PEELS AND PULPS OF GUDDAIM (GREWIA TENAX. FORSSK) FIORIFRUITS | 第95-107页 |
| 4.1. Introduction | 第95-96页 |
| 4.2. Materials and Methods | 第96-99页 |
| 4.2.1. Materials | 第96页 |
| 4.2.2. Sample Preparation and Separation of Guddaim fruits | 第96-98页 |
| 4.2.3. Chemical Composition | 第98页 |
| 4.2.4. Caloric Values (energy) | 第98页 |
| 4.2.5. HPLC analysis of Vitamins | 第98-99页 |
| 4.2.6. Sugar concentrations | 第99页 |
| 4.2.7. Free Amino Acid Concentration | 第99页 |
| 4.3. Results and Discussion 73 | 第99-104页 |
| 4.3.1. Chemical Compositions of seed, peels and pulps of Guddaim fruits | 第99-100页 |
| 4.3.2. Caloric Values of seed, peels and pulps of Guddaim fruits | 第100-101页 |
| 4.3.3. Vitamins and Total Sugars Content of seed, peels and pulps of Guddaim fruits | 第101-102页 |
| 4.3.4. Free Amino Acid Concentrations determination from seed, peels and pulps of Guddaim fruits | 第102-104页 |
| 4.4. Conclusion | 第104页 |
| 4.5. References | 第104-107页 |
| CHAPTER 5 EVALUATION OF THE PHYSICOCHEMICAL, NUTRITIONAL, AND FUNCTIONALCHARACTERISTICS OF SEEDS, PEEL, AND PULP OF GREWIA TENAX (FORSSK)FIORI FRUITS | 第107-125页 |
| 5.1. Introduction | 第107-108页 |
| 5.2. Materials and Methods | 第108-111页 |
| 5.2.1. Materials | 第108页 |
| 5.2.2. Preparation and separation the Samples | 第108页 |
| 5.2.3. Chemical Compositions | 第108页 |
| 5.2.4. Minerals | 第108-109页 |
| 5.2.5. Amino acid Analysis | 第109页 |
| 5.2.6. Gas chromatography-Mass Spectrometry (GC/MS) | 第109-110页 |
| 5.2.7. Physical Characteristics | 第110页 |
| 5.2.7.1. Color | 第110页 |
| 5.2.7.2. Bulk density (BD) | 第110页 |
| 5.2.8. Functional Properties | 第110-111页 |
| 5.2.8.1. Water and Oil Absorption Capacities (WAC & OAC) | 第110-111页 |
| 5.2.8.2. Foaming Capacity (FC) | 第111页 |
| 5.2.9. Statistical analysis | 第111页 |
| 5.3. Results and Discussion | 第111-121页 |
| 5.3.1. Chemical Composition of seed peels and pulps of Guddaim fruits | 第111-112页 |
| 5.3.2. Mineral Composition of seed peels and pulps of Guddaim fruits | 第112-113页 |
| 5.3.3. Amino acid Composition of seed peels and pulps of Guddaim fruits | 第113-116页 |
| 5.3.4. Volatile Compounds of seed peels and pulps of Guddaim fruits | 第116-118页 |
| 5.3.5. Color Parameters of seed peels and pulps of Guddaim fruits | 第118-119页 |
| 5.3.6. Bulk density (BD) of seed peels and pulps of Guddaim fruits | 第119页 |
| 5.3.7. Water and Oil Absorption Capacities (WAC & OAC) of seed peels and pulps of Guddaim fruits | 第119-120页 |
| 5.3.8. Foaming Capacity (FC) of seed, peels and pulps of Guddaim fruits | 第120-121页 |
| 5.4. Conclusion | 第121-122页 |
| 5.5. References | 第122-125页 |
| CHAPTER 6 EFFECT OF ULTRASONIC TREATMENT ON THE PHYSICOCHEMICAL ANDNUTRITIONAL PROPERTIES OF (GREWIA TENAX FIORI) FRUITS EXTRACTS | 第125-147页 |
| 6.1. Introduction | 第125-127页 |
| 6.2. Materials and Methods | 第127-133页 |
| 6.2.1. Plant Material | 第127页 |
| 6.2.2. Juice Preparation of Guddaim fruits | 第127-129页 |
| 6.2.3. Ultrasound-Homogenizer and Experimental Design | 第129-130页 |
| 6.2.4. Physiochemical Characteristics | 第130-131页 |
| 6.2.4.1. Color | 第130页 |
| 6.2.4.2. PH and Total Soluble Solids (TSS) | 第130-131页 |
| 6.2.4.3. Viscosity | 第131页 |
| 6.2.5. Minerals | 第131页 |
| 6.2.6. Amino Acid Composition | 第131页 |
| 6.2.7. Vitamin | 第131-132页 |
| 6.2.8. Sugar Concentrations | 第132页 |
| 6.2.9. Volatile Compound (GC/MS) Analysis | 第132-133页 |
| 6.3. Results and discussion 107 | 第133-143页 |
| 6.3.1. Effect of Ultrasound treatments on Color Parameters of Guddaim juice | 第133-134页 |
| 6.3.2. Effect of Ultrasonic treatments on the pH, TSS (Brix) & Viscosity of Guddaim juice | 第134-135页 |
| 6.3.3. Effect of Ultrasonic treatments on the on the Minerals of Guddaim juice | 第135-136页 |
| 6.3.4. Effect of Ultrasonic treatments on the amino acids of Guddaim juice | 第136-138页 |
| 6.3.5. Effect of Ultrasonic treatments on the Vitamins and Sugar Contents of Guddaim juice | 第138-139页 |
| 6.3.6. Effect of Ultrasonic treatments on Volatile Compounds of Guddaim juice | 第139-143页 |
| 6.4. Conclusion | 第143页 |
| 6.5. References | 第143-147页 |
| CHAPTER 7 GENERAL CONCLUTION AND RECOMMENDATION | 第147-151页 |
| 7.1. General Conclusion | 第147-148页 |
| 7.2. Key Innovation | 第148-149页 |
| 7.3. Recommendation | 第149-151页 |
| APPENDICES | 第151-157页 |
| Appendix A:Chromatograms of free amino acids in Seed, Peel and Pulp of Guddaim fruits | 第151-152页 |
| Appendix B: Effect of ultrasound treatments deferent power and times on color of Guddaim Extraction | 第152-153页 |
| Appendix C:Effect of ultrasound treatment on Amino acids composition of Guddaim Juice Chromatograms, 300w &1200w, 20 k Hz, Treatment time: (A): control, (B)&(BO): 10min, (C)&(CO): 15 min, (D)&(DO): 20 min. | 第153-157页 |
| LIST OF PUBLICATINS | 第157页 |
