scholarly journals The effect of EDTA and citric acid on biochemical processes and changes in phenolic compounds profile of okra (Abelmoschus esculentus L.) under mercury stress

2021 ◽  
Vol 208 ◽  
pp. 111607
Author(s):  
Saba Mohammadi ◽  
Latifeh Pourakbar ◽  
Sina Siavash Moghaddam ◽  
Jelena Popović-Djordjević
Keyword(s):  
Citric Acid ◽  
Phenolic Compounds ◽  
Abelmoschus Esculentus ◽  
Biochemical Processes ◽  
Mercury Stress

scholarly journals Antioxidants and Phenolic Secretion in Sugarcane Genotypes Shoots Culture

2018 ◽  
Vol 10 (5) ◽  
pp. 79
Author(s):  
Ana Da Silva Ledo ◽  
Maria M. Jenderek ◽  
Carlos Alberto Da Silva Ledo ◽  
Tomas Ayala-Silva
Keyword(s):  
Principal Component Analysis ◽  
Citric Acid ◽  
Phenolic Compounds ◽  
Shoot Culture ◽  
Shoot Proliferation ◽  
Principal Component ◽  
Shoot Formation ◽  
Regenerative Capacity ◽  
In Vitro Shoot Culture

Secretion of phenolic compounds is a major limitation for sugarcane in vitro shoot culture, causing a loss of regenerative capacity and subsequent cell death. In this study, micropropagation and phenolic secretion of four Saccharum genotypes were evaluated in presence of different antioxidants. Aseptic cultures of S. officinarum (PI 184794 and PI 88652), S. sinense (PI 29109) and S. robustum (UNK R65P35) were propagated on medium containing antioxidants, citric acid (100 mg/L), L-cysteine (100 mg/L), polyvynylpirrolidone (300 mg/L) and L-glutathione (50 mg/L) in two consecutive subculture cycles. Interaction between genotypes and antioxidants was significant in both cycles. All genotypes showed good shoot formation, shoot vigor and color, except in PI 88652 which had less shoot development in both the presence and absence of the antioxidants tested. PI 184794 displayed the highest shoot proliferation in the presence of citric acid, and UNK R65P35 produced more shoots per explant in the 2nd subculture. For S. sinense (PI 29109), in both subcultures, most shoots were observed in the presence of polyvynylpirrolidone. Medium discoloration due to phenolic secretion was reduced in the presence of citric acid and polyvynylpirrolidone. The type of secreted phenolic compounds differed with genotype as the Principal Component Analysis of cultivation media separated PI 88652 from PI 29109 and UKN R65P35. Phenolic compounds varied in composition and were secreted at various levels as a function of genotype and antioxidant type. Loadings plots indicated the genotype and antioxidant separations were broadly driven by flavonoid compounds.

scholarly journals Biochemical Studies on Curing and Fermentation Processing Periods of Different Tobacco Plant (Nicotianatabacum L.) Cultivars

2010 ◽  
Vol 24 (1) ◽  
pp. 24-28
Author(s):  
I Szedljak ◽  
KS Koehegyi ◽  
J Kosary
Keyword(s):  
Phenolic Compounds ◽  
Protein Content ◽  
Soluble Protein ◽  
Tobacco Plant ◽  
Protein Isolation ◽  
Soluble Protein Content ◽  
Biochemical Processes ◽  
Curing Period ◽  
Fermentation Period ◽  
Effect Of Oxygen

AbstractWe studied the changes in the activity of the enzymes polyphenol oxidase (PPO) and peroxidase (POX), the concentration of total soluble phenolic compounds and soluble protein content in different tobacco cultivars (Virginia and Burley) during curing. The curing procedure was a special combination of open-air-curing and fluecuring methods and a long fermentation period. In the curing period the changes in data suggested a combination of the biochemical processes and the direct effect of oxygen. A slight increase then a decrease in the concentrations of both total soluble phenolic compounds and the soluble protein content were detected. In this period we found no correlation between the concentration of total soluble phenolic compounds, the decreasing PPO and the increasing POX activity. In the fermentation period a deactivation of the enzymes (PPO and POX) and a decrease in the concentration of both total soluble phenolic compounds and soluble protein content were found, because the fermentation is not a biochemically-regulated process. Moreover, these results suggest that the end of curing period is the most favourable time for protein isolation from different tobacco cultivars.

scholarly journals Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 281 ◽  
Author(s):  
Filipa A. Fernandes ◽  
Márcio Carocho ◽  
Sandrina A. Heleno ◽  
Paula Rodrigues ◽  
Maria Inês Dias ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Citric Acid ◽  
Phenolic Compounds ◽  
Sodium Benzoate ◽  
Food Additives ◽  
Antimicrobial Activities ◽  
Food Contaminants ◽  
Chemical Profiles ◽  
Natural Preservatives ◽  
Individual Profiles

Citric acid, quercetin, dried chestnut flowers and an aqueous extract of chestnut flowers were screened as candidates for preserving a drinkable nutraceutical preparation for 45 days. The assays encompassed antioxidant and antimicrobial activities, nutritional and chemical profiles, and individual profiles of fatty acids and mineral composition, all of which in comparison with a sodium benzoate, a synthetic preservative. The centesimal composition of the nutraceutical formulation was mainly composed of carbohydrates, followed by proteins and fat, with moisture levels between 66% and 71%. Palmitic and stearic acid were the most abundant fatty acids, while calcium and magnesium where the minerals in higher amount. Anthroquinones, followed by flavonoids where the most abundant groups of phenolic compounds. In terms of the preserving effects of the extracts, the chestnut flowers and the citric acid were the most effective natural preservatives, which better preserved phenolic compounds. Furthermore, these two ingredients also revealed the strongest capacity to control the microbial growth in the formulation by inhibiting the growth of food contaminants. In general, these ingredients revealed higher preservation capacity than sodium benzoate, while not altering the nutritional and fatty acid profile. The chestnut flowers and citric acid could be used to preserve foods, food supplements, and nutraceutical formulations after passing the required regulatory procedures for food additives.

scholarly journals The Influence of Agrotechnological Tools on cv. Rubin Apples Quality

Agronomy ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 463
Author(s):  
Kristina Laužikė ◽  
Nobertas Uselis ◽  
Giedrė Samuolienė
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Phenolic Compounds ◽  
Malus Domestica ◽  
Apple Tree ◽  
Sugar Content ◽  
High Quality ◽  
Malus Domestica Borkh ◽  
The World

With the growing demand for quality food in the world, there is a new ambition to produce high-quality apples seeking reduced cultivation costs. The aim of this study was to evaluate the influence of agrotechnological tools on the quality of cv. Rubin apples during the harvest. The apple tree (Malus domestica Borkh.) cv. Rubin was grafted on dwarfing rootstocks P60, planted in single rows spaced 1.25 m between trees and 3.5 m between rows. Six agrotechnological tools were used—hand pruning, mechanical pruning, trunk incision, calcium-prohexadione, summer pruning and mechanical pruning one side, changing sides annually. The agrotechnical tools had no significant effect on accumulation of most sugars and elements, malic, folic and succinic acids in the fruits. Mechanical pruning resulted in significant accumulation of phenolic compounds, antioxidants, ascorbic acid, but reduced the amount of glucose compared to hand pruning. However, the trunk incision or spraying with ca-prohexadione together with mechanical pruning had no significant effect on sugar content but resulted in significantly higher amounts of phenols, antioxidants, ascorbic acid, Fe and Mn and reduced starch and citric acid.

scholarly journals A study of the chemical composition of apples of various varieties growing on the farms of the Krasnodar Territory

2020 ◽  
Vol 82 (2) ◽  
pp. 131-136
Author(s):  
A. A. Shirshova ◽  
N. M. Ageeva ◽  
S. A. Birukova
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Main Role ◽  
Alcohol Fermentation ◽  
Biochemical Processes ◽  
Apple Varieties ◽  
Organoleptic Characteristics ◽  
Physiological Properties ◽  
Quality Product ◽  
And Storage

In Russia, fruit wines produced using existing technologies do not yet fully compete with grape wines, as they are inferior to them in terms of organoleptic characteristics and storage stability. In connection with the expansion of the production base of fruit wines and ciders, it is necessary to intensify the study of the chemical composition of local varieties of apples, its changes that occur during alcohol fermentation, as well as throughout the entire technological process for the production of fruit wine, in order to obtain a high-quality product. We studied apple varieties Idared, Golden Delicious, Jonathan, Interprise, Florina, Renet Simirenko, Kore, growing in the Krasnodar Territory, and wines made from them. It has been established that the qualitative composition and concentration of sugars, as well as the organic acids of apple juices, is determined primarily by the varietal characteristics of apples. During the fermentation process, the amount of titrated acids changed. The concentration of malic acid decreased, and lactic acid increased markedly, which led to a softening of the taste of fermented juice and an improvement in its organoleptic characteristics. In apple juices, various groups of phenolic compounds have been identified. The highest concentration of anthocyanins, tannins and catechins was detected in apple varieties with colored skin - Jonathan and Idared. During fermentation, the concentration of phenolic compounds decreased in all fermented juices in comparison with fresh ones. It can be concluded that during fermentation, the main role in biochemical processes is played not only by the varietal characteristics of apples, but also by the physiological properties of the yeast race.

scholarly journals Aspectos físicos e químicos de frutos de Quipá (Tacinga inamoena)

2016 ◽  
Vol 11 (5) ◽  
pp. 25 ◽  
Author(s):  
Anderson dos Santos Formiga ◽  
Franciscleudo Bezerra da Costa ◽  
Marcio Santos da Silva ◽  
Emmanuel Moreira Pereira ◽  
Yasmin Lima Brasil
Keyword(s):  
Citric Acid ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Acidic Ph ◽  
Low Concentrations ◽  
Physico Chemical ◽  
Analysis Laboratory ◽  
Physical And Chemical

<p>O objetivo do trabalho foi disponibilizar informações sobre os aspectos tecnológicos e nutricionais dos frutos do quipá buscando aplicações para o mesmo na alimentação humana. O quipá é uma planta nativa da região Nordeste, seus frutos, ao contrário do figo-da-índia não é valorizado. Os frutos foram colhidos, acondicionados e conduzidos ao laboratório de Análise de Alimentos, CCTA/UFCG, Pombal-PB. Em seguida foram divididos em quatro lotes e submetidos à extração da polpa. Foram avaliadas as características físicas, físico-químicas e químicas dos frutos do quipá. Os frutos são pequenos, a casca representa mais da metade do peso do fruto e com as sementes dificultam a aceitabilidade dos frutos pelo consumidor. A polpa compõe pouco mais de 20% do peso do fruto, possui pH ácido, com baixa concentração de ácido cítrico e sólidos solúveis inferiores aos frutos de figo-da-índia e do mandacaru, comuns ao semiárido; as concentrações de vitamina C e compostos fenólicos na polpa foram consideradas significativas, o que não ocorreu com os flavonoides e antocianinas, que estavam presentes em baixas concentrações.</p><p align="center"><strong><em>Physical and chemical aspects of fruit Quipá (Tacinga inamoena)</em></strong></p><p><strong>Abstract</strong><strong>: </strong>The objective was to provide information on the technological and nutritional aspects of the fruits of Quipá in order to seek applications for the same in human nutrition. The Quipá is a plant native to the Northeast, its fruit, unlike the fig-of-India is not valued. The fruits were harvested, packaged and taken to the Food Analysis Laboratory, CCTA / UFCG, Pombal-PB. They were then divided into four batches and subjected to extraction of the pulp. the physical, physico-chemical and chemical of the fruits of Quipá were evaluated. The fruits are small, the shell is more than half the weight of the fruit and seeds hinder the acceptability of fruit by the consumer. The pulp makes up just over 20% of the fruit weight, has an acidic pH, with low concentration of citric acid soluble solids and lower the fruit of fig-of-India and mandacaru common to semiarid; concentrations of vitamin C and phenolic compounds were considered significant, which did not occur with the flavonoids and anthocyanins, which were present in low concentrations.</p>

Sign in / Sign up

Export Citation Format

Share Document