Vacuum infiltration of putrescine enhances bioactive compounds and maintains quality of blood orange during cold storage

2017 ◽  
Vol 227 ◽  
pp. 1-8 ◽  
Author(s):  
Fariborz Habibi ◽  
Asghar Ramezanian
Keyword(s):  
Bioactive Compounds ◽  
Cold Storage ◽  
Vacuum Infiltration ◽  
Blood Orange

scholarly journals Changes in Bioactive Compounds, Antioxidant Activity, and Nutritional Quality of Blood Orange Cultivars at Different Storage Temperatures

Antioxidants ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1016
Author(s):  
Fariborz Habibi ◽  
Asghar Ramezanian ◽  
Fabián Guillén ◽  
Salvador Castillo ◽  
María Serrano ◽  
...  
Keyword(s):  
Antioxidant Enzymes ◽  
Bioactive Compounds ◽  
Nutritional Quality ◽  
Prolonged Storage ◽  
Storage Duration ◽  
Total Anthocyanins ◽  
Phenolics Content ◽  
Storage Temperatures ◽  
Blood Orange

Information about the postharvest physiological behavior of blood orange cultivars can provide comprehensive insight into the best period of storage to maintain the highest fruit quality during prolonged cold storage. In this paper, changes in nutritional quality, bioactive compounds, and antioxidant enzymes in the juice of four blood orange cultivars (“Moro”, “Tarocco”, “Sanguinello”, and “Sanguine”) stored at 2 and 5 °C were studied. Parameters were measured after 0, 30, 60, 90, 120, 150, and 180 days, plus 2 days at 20 °C for shelf life. Sucrose was the sugar found in higher concentrations and decreased during storage in all cultivars, as did glucose and fructose. Organic acids decreased at both temperatures, with the highest content found in “Sanguinello”, especially major (citric acid) and ascorbic acid. Total phenolics content (TPC), total anthocyanins (TAC), and individual cyanidin 3-glucoside and cyanidin 3-(6″-malonylglucoside) increased for all cultivars, with “Sanguinello” having higher concentrations. The antioxidant enzymes catalase (CAT), ascorbate peroxidase (APX), and superoxide dismutase (SOD) were also higher in “Sanguinello” and increased during storage. Overall, these results together with the sensory analysis suggested that “Sanguinello” would be the best cultivar for prolonged storage. The results of this study could be useful to select the best storage duration and temperature for each cultivar and provide the presence of such a high-value commodity for fresh consumption or juice processing long after the harvest season.

scholarly journals Influence of Cold Storage on the Bioactivity Properties and the Quality of the Juice of Moro Blood Orange (<i>Citrus sinensis</i> (L.) Osbeck)

2019 ◽  
Vol 10 (01) ◽  
pp. 24-37 ◽  
Author(s):  
Maísa Lamounier Magalhães ◽  
Luiz Carlos De Oliveira Lima ◽  
Allan da Silva Lunguinho ◽  
D. A. De Carvalho Selvati Rezende ◽  
Vanuzia Rodrigues Fernandes Ferreira ◽  
...  
Keyword(s):  
Cold Storage ◽  
Citrus Sinensis ◽  
Blood Orange

scholarly journals Physicochemical quality maintenance and bioactive compounds enhancement of Thai guava fruit cv. ‘Kim Ju’ by using combinative hot water and methyl jasmonate immersion

2019 ◽  
pp. 395
Author(s):  
Suriyan Supapvanich, Yuranan Kernprie ◽  
Panida Boonyaritthongchai ◽  
Chairat Techavuthiporn ◽  
Racha Tepsorn ◽  
Pannipa Youryon
Keyword(s):  
Methyl Jasmonate ◽  
Bioactive Compounds ◽  
Cold Storage ◽  
Hot Water ◽  
Skin Damage ◽  
Visual Appearance ◽  
Physicochemical Quality ◽  
Guava Fruit ◽  
Meja Treatment

Postharvest life of Thai guava fruits is limited due to skin damage and physicochemical changes during cold storage. Both methyl jasmonate (MeJA) and heat treatments are potential approaches maintaining postharvest quality of fruits. Thus, the aim of this work was to investigate the effects of hot water and MeJA immersion on physicochemical quality of ‘Kim Ju’ guava fruit during storage at 12 ± 1 °C for 18 d.  The fruit were immersed in hot water at 40 °C for 30 min (H), 0.1 mM MeJA for 10 min (0.1 mM MeJA) or H followed by 0.1 mM MeJA (H + 0.1 mM MeJA) and untreated fruit were used as control. The determined parameters were visual appearance, colour, texture, pectin substances, antioxidant activities, bioactive compounds and antioxidant enzymes activities. The results showed that H + 0.1 mM MeJA treatment maintained visual appearance and colour as compared to 0.1 mM MeJA, H or control treatment, consequently. The treatment of H + 0.1 mM MeJA retarded softening according to the inhibition of soluble pectin increase and insoluble pectin decrease. The treatment enhanced the both antioxidant and free radical scavenging activities as compared to control. These were accompanied with the increments of bioactive compounds such as ascorbic acid, total phenols, flavonoids and peroxidase activity and the retardation of catalase activity decrease. In conclusion, the H + 0.1 mM MeJA treatment could maintain postharvest qualities involving visual appearance and texture and enhanced nutritional value of guava fruit during cold storage.

scholarly journals Changes in Bioactive Compounds, Antioxidant Activity and Nutritional Quality of Blood Orange Cultivars at Different Storage Temperatures

2020 ◽  
Author(s):  
Fariborz Habibi ◽  
Asghar Ramezanian ◽  
Fabian Guillén ◽  
Salvador Castillo ◽  
María Serrano ◽  
...  
Keyword(s):  
Antioxidant Enzymes ◽  
Bioactive Compounds ◽  
Nutritional Quality ◽  
Prolonged Storage ◽  
Total Anthocyanins ◽  
Phenolics Content ◽  
The Individual ◽  
Storage Temperatures ◽  
Blood Orange

The changes in nutritional quality, bioactive compounds and antioxidant enzymes in the juice of four blood orange cultivars (&lsquo;Moro&rsquo;, &lsquo;Tarocco&rsquo;, &lsquo;Sanguinello&rsquo; and &lsquo;Sanguine&rsquo;) stored during 6 months at 2 and 5 &deg;C plus 2 days at 20 &deg;C for shelf life were studied. Sucrose was the sugar found at higher concentration and decreased during storage for all cultivars, as did glucose and fructose. Organic acids decreased at both temperatures and the highest content was found in &lsquo;Sanguinello&rsquo;, especially the major (citric acid) and ascorbic acid. Total phenolics content (TPC), total anthocyanins (TAC), and the individual (cyanidin 3-glucoside and cyanidin 3-(6&Prime;-malonylglucoside)) increased for all cultivars, the &lsquo;Sanguinello&rsquo; having the higher concentrations. Antioxidant enzymes catalase (CAT), ascorbate peroxidase (APX) and superoxide dismutase (SOD) were higher also in &lsquo;Sanguinello&rsquo; and increased during storage. Overall, these results together with the sensory analysis suggest that &lsquo;Sanguinello&rsquo; would be the best cultivar for prolonged storage.

Pharmaceutical quality of yarrow (Achillea millefolium L. s.l.) – Investigation of 40 commercial drug samples by means of the bioactive compounds

Planta Medica ◽  
2007 ◽  
Vol 73 (09) ◽  
Author(s):  
B Benedek ◽  
K Rothwangl-Wiltschnigg ◽  
E Rozema ◽  
N Gjoncaj ◽  
G Reznicek ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Achillea Millefolium ◽  
Pharmaceutical Quality

Comparative assessment of bioactive compounds, antioxidant capacity and nutritional quality of red seaweeds and water spinach

2021 ◽  
pp. 101878
Author(s):  
Md. Solaiman Hossain ◽  
Saad Al-din Sifat ◽  
M. Afzal Hossain ◽  
Sazlina Salleh ◽  
Mofazzal Hossain ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Nutritional Quality ◽  
Comparative Assessment ◽  
Water Spinach ◽  
Red Seaweeds

scholarly journals Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4442
Author(s):  
Michela Costantini ◽  
Carmine Summo ◽  
Michele Faccia ◽  
Francesco Caponio ◽  
Antonella Pasqualone
Keyword(s):  
Bioactive Compounds ◽  
Dietary Fibre ◽  
Absorption Capacity ◽  
Nutritional Deficiencies ◽  
Structural Quality ◽  
Gluten Free ◽  
Food Industries ◽  
Chickpea Flour ◽  
Fresh Pasta

Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as “high fibre”, was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for “aftertaste”. Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.

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