scholarly journals Influence of flower head order on phenolic content and quality of globe artichoke at harvest and during twenty-one days of cold storage

2022 ◽  
Vol 295 ◽  
pp. 110846
Author(s):  
María J. Giménez ◽  
Marina Giménez-Berenguer ◽  
María E. García-Pastor ◽  
Salvador Castillo ◽  
Juan M. Valverde ◽  
...  
Keyword(s):  
Cold Storage ◽  
Phenolic Content ◽  
Flower Head ◽  
Globe Artichoke

scholarly journals The Influence of Flower Head Order and Gibberellic Acid Treatment on the Hydroxycinnamic Acid and Luteolin Derivatives Content in Globe Artichoke Cultivars

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1813
Author(s):  
María José Giménez ◽  
Marina Giménez-Berenguer ◽  
María Emma García-Pastor ◽  
Joaquín Parra ◽  
Pedro Javier Zapata ◽  
...  
Keyword(s):  
Gibberellic Acid ◽  
Acid Content ◽  
Acid Treatment ◽  
Bioactive Compound ◽  
Hydroxycinnamic Acid ◽  
Flower Head ◽  
Globe Artichoke ◽  
Rp Hplc ◽  
Head Weight ◽  
Gibberellic Acid Treatment

Flower head orders and the use of GA3 (gibberellic acid) treatment could be two influencing factors determining the bioactive compound levels in artichoke, but little to no information is available about their effects. In this study, we have therefore evaluated the influence of these factors on the hydroxycinnamic acid and luteolin derivative levels in three categories of artichoke: Seed-propagated open-pollinated cultivars; vegetatively propagated cultivars; and seed-propagated hybrids. The hydroxycinnamic acids and luteolin derivatives were quantified by RP-HPLC-DAD. The average flower head weight was the lowest in tertiary heads and GA3-treated artichokes, followed by secondary and main heads. Moreover, the hydroxycinnamic acid and luteolin derivatives levels were significantly higher in tertiary heads than in secondary or main heads. In addition, the GA3 treatment significantly reduced the hydroxycinnamic acid content and, in contrast, improved luteolin derivatives levels. These effects depended on the flower head order and cultivar. Knowledge of the effects of flower head order and GA3 treatment is therefore key in order to achieve the greatest health-benefits from artichoke consumption.

Variation in Postharvest Quality Attributes of Fresh Cowpea (Vigna unguiculata L.) Beans Harvested from Different Crop Mulching Regime

2021 ◽  
Author(s):  
Pankaj Kumar Kannaujia ◽  
Sakharam Kale ◽  
Ajinath Dukare ◽  
Vijay Singh Meena ◽  
Prerna Nath ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Quality Parameters ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Organic Mulch ◽  
Agronomic Practices ◽  
Total Antioxidant ◽  
Wheat Straw Mulch ◽  
Physiological And Biochemical

Background: Present study, aimed to assess effect of organic and inorganic crop mulching on physical, physiological and biochemical quality of fresh cowpea beans.Methods: Cowpea (cv. Kashi Kanchan bush-type) was grown during two consecutive seasons from April 2018 to July 2019 under four different mulching treatments. Mulching treatments included no mulch; wheat straw mulch (organic mulch); black mulch and silver mulch. Black and silver mulches were made of 25 microns LDPE sheet. Cowpea was grown as per standard agronomic practices and physical, biochemical and postharvest quality parameters of beans were evaluated.Result: Results indicated that bean length (28.7cm) was highest under silver mulch whereas bean thickness (9.10mm), width (9.29mm) and 100 bean weight (1094.5g) were highest under organic mulch. Likewise, protein content (28.63%), total phenolic content (17.0µg GAE/100g) and total antioxidant activity (46.84µmol trolox equiv./100g) were found highest in beans produced under organic mulch. Overall results demonstrated that crop mulching could be used for enhancing the antioxidants, phenolic content of cowpea beans.

Prevention of Protein Oxidation in Chicken Meat during Chilled Storage Using Chitosan Gelatin Films with Green Tea Extracts

2021 ◽  
Vol 10 (2) ◽  
pp. 45-54
Author(s):  
Shraddha A Bhoir ◽  
Sonit Kumari
Keyword(s):  
Green Tea ◽  
Protein Oxidation ◽  
Phenolic Content ◽  
Chicken Meat ◽  
E Coli ◽  
Chilled Storage ◽  
Gelatin Films ◽  
Optical And Mechanical Properties ◽  
Tea Extract

In present study, the usability of chitosan and gelatin (1:1) films incorporated with green tea extract (GTE) to improve the shelf life of the chicken meat stored in chilled condition was evaluated. The extract of green tea was evaluated for its phenolic content, antioxidant activity and ferric ion chealating ability. The ChGel films possessed antimicrobial activity and inactivated approximately 3 log cfu/ ml of K. pneumoniae, S. typhi var. Weltevreden, S. typhi var. Oslo, Y. enterocolitica, E. feacalis, B. cereus, E. coli and S. aureus in 3 hours. Incorporation of GTE influenced the optical and mechanical properties of the films. Chicken samples without films were observed to be microbiologically safe for not more than 6 days, while ChGel and ChGel-GTE films improved the microbial safety of chicken samples till day 13. ChGel-GTE films also prevented lipid peroxidation in samples as evident by TBARS value (day 10: control: 1.14; ChGel-GTE: 0.21 mg MDA eq/kg). Protein oxidation during chilled storage of chicken was also prevented by ChGel-GTE by inhibiting protein carbonylation, loss of free thiols groups in protein and lowering the number of disulphde bonds. This study supports use of ChGel films with GTE for enhancing the safety of stored chicken meat not only by maintaining the microbial quality of the samples but also preventing oxidative changes which can hamper the functional, nutritional and sensorial properties.

Ascorbic acid incorporated with walnut green husk extract for preserving the postharvest quality of cold storage fresh walnut kernels

2019 ◽  
Vol 245 ◽  
pp. 193-199 ◽  
Author(s):  
Asaad Habibie ◽  
Navid Yazdani ◽  
Mahmoud Koushesh Saba ◽  
Kourosh Vahdati
Keyword(s):  
Ascorbic Acid ◽  
Cold Storage ◽  
Postharvest Quality

Comparison of Different Peptidase Substrates for Evaluation of Microbial Quality of Aerobically Stored Meats

2000 ◽  
Vol 63 (10) ◽  
pp. 1447-1449 ◽  
Author(s):  
L. STEPANIAK
Keyword(s):  
Enzymatic Activity ◽  
Correlation Coefficient ◽  
Cold Storage ◽  
Microbial Quality ◽  
Microbial Cells ◽  
Clear Advantage ◽  
Yellow Color ◽  
Meat Samples

Different aminopeptidase and endopeptidase substrates were assessed for the detection of enzymatic activity of microorganisms collected from the surface of aerobically cold-stored pork and beef. The most sensitive substrates were fluorogenic Ala-7-amino-4-methylcoumarin (Ala-AMC) or Leu-AMC and colorogenic Ala-p-nitroanilide (Ala-pNA). Activity on natural oligopeptides, e.g., bradykinin or αs1 casein fragment 1 to 23, was very low. The correlation coefficient (r) between log surface counts of 66 meat samples and log fluorescence or absorbance after incubation of surface microbial cells for 2 h with Ala-AMC, Leu-AMC, and Ala-pNA was 0.89, 0.83, and 0.82, respectively. A distinct yellow color was obtained with Ala-pNA when the surface count was ∼106 CFU/cm2. Although correlation and sensitivity was better, no clear advantage is obtained with the use of the fluorogenic Ala-AMC or Leu-AMC instead of Ala-pNA, a substrate proposed by Alvarado et al. (J. Food Sci. 57:1330, 1992) for rapidly assessing the microbial quality of refrigerated meat. The correlation coefficient (r) between time of cold storage and surface count was 0.69.

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