Modified cerium(IV)-based antioxidant capacity (CERAC) assay with selectivity over citric acid and simple sugars

Enzymatic browning affects the sensory and nutritional quality of fresh-cut apples and limits their shelf-life. Yerba mate ( Ilex paraguariensis), a plant widely consumed in South America as an infusion, could potentially be used in minimally processed fruits and vegetables as a natural additive to prevent browning, due to its high content of phenolic compounds with antioxidant capacity. The effects of the concentrations of ascorbic acid, citric acid, and yerba mate in an aqueous dipping solution on the instrumental color parameters, antioxidant capacity, and sensory quality of “Granny Smith” fresh-cut apples were modeled and the solution was optimized to obtain treated apples with maximum antioxidant capacity and minimum browning, without affecting the natural flavor of the fruits. The optimal composition obtained (1.2% yerba mate + 0.9% citric acid + 1.0% ascorbic acid) increased the antioxidant capacity of the apples by 36%. The sensory acceptability test carried out on the “Granny Smith” fresh-cut apples treated with the optimal dipping solution showed that more than 78% of the surveyed consumers liked the color, flavor, and texture of the apples.

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The effect of citric acid and enzyme inactivation treatment on C3G stability and antioxidant capacity of mulberry fruit alcoholic drink

Journal of Sericultural and Entomological Science ◽

10.7852/jses.2013.51.1.36 ◽

2013 ◽

Vol 51 (1) ◽

pp. 36-40

Author(s):

Hyun-Bok Kim ◽

Jung-Bong Kim ◽

Hui-Yeon Koo ◽

Young-Seek Seok ◽

Sang-Deok Seo ◽

...

Keyword(s):

Citric Acid ◽

Antioxidant Capacity ◽

Enzyme Inactivation ◽

Alcoholic Drink ◽

Mulberry Fruit

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Levels of phenolic compounds, antioxidant capacity, and microbial counts of fresh-cut onions after treatment with a combination of nisin and citric acid

Horticulture Environment and Biotechnology ◽

10.1007/s13580-016-0032-x ◽

2016 ◽

Vol 57 (3) ◽

pp. 266-273 ◽

Cited By ~ 8

Author(s):

Chen Chen ◽

Wenzhong Hu ◽

Ruidong Zhang ◽

Aili Jiang ◽

Yu Zou

Keyword(s):

Citric Acid ◽

Phenolic Compounds ◽

Antioxidant Capacity ◽

Microbial Counts ◽

Fresh Cut

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Optimization of Gum Arabic and Starch-Based Edible Coatings with Lemongrass Oil Using Response Surface Methodology for Improving Postharvest Quality of Whole “Wonderful” Pomegranate Fruit

Coatings ◽

10.3390/coatings11040442 ◽

2021 ◽

Vol 11 (4) ◽

pp. 442

Author(s):

Tatenda Gift Kawhena ◽

Umezuruike Linus Opara ◽

Olaniyi Amos Fawole

Keyword(s):

Weight Loss ◽

Response Surface Methodology ◽

Citric Acid ◽

Antioxidant Capacity ◽

Response Surface ◽

Gum Arabic ◽

Edible Coatings ◽

Lemongrass Oil ◽

Pomegranate Fruit ◽

Response Variables

The effects of edible coatings based on gum arabic (GA) (0.5–1.5%), maize starch (MS) (0.5–1.5%), lemongrass oil (LO) (2–4%), and glycerol (GC) (0.5–1%) developed using response surface methodology (RSM) on “Wonderful” pomegranate fruit were studied. After 42 days of storage (5 ± 1 °C, 95 ± 2% RH) and 5 days at ambient temperature (20 ± 0.2 °C and 60 ± 10% RH), whole fruit were evaluated for weight loss (%) and pomegranate juice (PJ) for total soluble solids (°Brix), titratable acidity (% Citric acid), and antioxidant capacity. The optimization procedure was done using RSM and the response variables were mainly influenced by the concentrations of MS and GA. The optimized coating consisted of GA (0.5%), MS (0.5%), LO (3%), and GC (1.5%) with desirability of 0.614 (0—minimum and 1—maximum). The predicted values of response variables, for the coating were weight loss (%) = 5.51, TSS (°Brix) = 16.45, TA (% Citric acid) = 1.50, and antioxidant capacity (RSA = 58.13 mM AAE/mL PJ and FRAP = 40.03 mM TE/mL PJ). Therefore, the optimized coating formulation is a potential postharvest treatment for “Wonderful” pomegranate to inhibit weight loss and maintain overall quality during storage and shelf-life.

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The antioxidant capacity of polysaccharide fromLaminaria japonicaby citric acid extraction

International Journal of Food Science & Technology ◽

10.1111/ijfs.12072 ◽

2013 ◽

Vol 48 (7) ◽

pp. 1352-1358 ◽

Cited By ~ 27

Author(s):

Jianghong Lu ◽

Lijun You ◽

Zongyi Lin ◽

Mouming Zhao ◽

Chun Cui

Keyword(s):

Citric Acid ◽

Antioxidant Capacity ◽

Acid Extraction

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Antioxidant and Physicochemical Properties of Hibiscus Sabdariffa Extracts from Two Particle Sizes

Journal of Food Research ◽

10.5539/jfr.v5n2p98 ◽

2016 ◽

Vol 5 (2) ◽

pp. 98 ◽

Cited By ~ 3

Author(s):

Sandro Cid-Ortega ◽

José Á. Guerrero-Beltrán

Keyword(s):

Citric Acid ◽

Acid Solution ◽

Physicochemical Properties ◽

Antioxidant Capacity ◽

Distilled Water ◽

Particle Sizes ◽

Hibiscus Sabdariffa ◽

Aqueous Extracts ◽

Citric Acid Solution ◽

Red Color

<p>The effect of average particle sizes (APS: 0.45 and 1.01 mm), solvent types (ST: distilled water, 2% citric acid solution, and 50% ethanol), and extraction times (ET: 40, 50, and 60 min) on the physicochemical properties, antioxidant capacity, and half maximal effective concentration (EC50) in calyces of Roselle (Hibiscus sabdariffa) was analyzed. The extracts obtained with distilled water and 2% citric acid solution had an intense red color which purities (C) were 78.5 ± 2.3 and 79.8 ± 2.2, respectively. The alcoholic extracts showed a dark red color (C = 75.9 ± 1.8). The alcoholic (820.2 ± 73.7 mg Trolox equivalents (TE)/100 g dry calyces) and acid extracts (773.34 ± 53.0 mg TE/100 g dry calyces) showed higher antioxidant capacity than the aqueous extracts (673.24 ± 116.0 mg TE/100 g dry calyces). The EC50 value was better for the alcoholic extracts, followed by the 2% citric acid extracts and finally by the aqueous extracts (13.4 ± 1.0, 14.9 ± 1.0, and 17.2 ± 1.2 mg of extract, respectively). According to results, the best antioxidant properties were achieved using an APS of 0.45 mm, 50:50% ethanol:water ratio, and ETs of 30 or 45 min.</p>

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Effect of acidification on quality and shelf-life of carrot juice

Canadian Journal of Plant Science ◽

10.4141/cjps2011-206 ◽

2012 ◽

Vol 92 (6) ◽

pp. 1113-1120 ◽

Cited By ~ 5

Author(s):

Li Juan Yu ◽

H. P. Vasantha Rupasinghe

Keyword(s):

Lactic Acid ◽

Citric Acid ◽

Antioxidant Capacity ◽

Shelf Life ◽

Beta Carotene ◽

Soluble Solids ◽

Carrot Juice ◽

Cranberry Juice ◽

Antioxidant Power ◽

Quality And Shelf Life

Yu, L. J. and Rupasinghe, H. P. V. 2012. Effect of acidification on quality and shelf-life of carrot juice. Can. J. Plant Sci. 92: 1113–1120. This study compared the effects of different acidification methods for processing carrot juice: blanching of carrot with 20 and 40 g L−1 of citric acid, 20 and 40 g L−1 of lactic acid and blending carrot juice with cranberry juice in 80:20 and 70:30 ratios. The quality was measured in terms of changes in pH, titratable acidity (TA), total soluble solids (TSS), turbidity, antioxidant capacity, beta-carotene content and total aerobic colony count (TAC) during a 21-d storage at 4°C. Water blanched carrot juice was selected as the control. During storage, the pH, TA, TSS and turbidity values were much more stable for all acidified juices than for water blanched juice. The highest value and stability of antioxidant capacity measured by ferric reducing antioxidant power (FRAP) belonged to a carrot-cranberry juice blend in a 70:30 ratio. The highest beta-carotene value belonged to 40 g L−1 lactic acid blanched juices. Carrot-cranberry juice blend in an 80:20 ratio gave the maximum stability for beta-carotene. All acidification methods prolonged the shelf-life of carrot juice in terms of TAC. Blanching with 40 g L−1 of lactic acid or citric acid provided 3–4 log reduction TAC and was among the most effective methods for extending the shelf-life of carrot juice.

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Phytochemical and Antioxidant Diversity in Fruits of Currant (Ribes spp.)

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha46211103 ◽

2018 ◽

Vol 46 (2) ◽

pp. 381-387 ◽

Cited By ~ 6

Author(s):

Nilda ERSOY ◽

Muhammed KUPE ◽

Muttalip GUNDOGDU ◽

Gulce ILHAN ◽

Sezai ERCISLI

Keyword(s):

Citric Acid ◽

Organic Acids ◽

Antioxidant Capacity ◽

Fumaric Acid ◽

Malic Acid ◽

Ellagic Acid ◽

Coumaric Acid ◽

Red Lake ◽

Phytochemical Contents ◽

Red Currant

Currant successfully grown in a wide area in Turkey due to its environmental plasticity. The aim of this study is to determine variations in phytochemical contents and antioxidant capacity from certain currant cultivars and genotypes commercially grown in Turkey. Fruit samples taken from two red currant cultivars (‘Red Lake’, ‘Rovada’) and four black (‘S. Nigrum’, ‘Tokat 2’, ‘Tokat 3’ and ‘Tokat 4’) and the genotype 1310 (red currant) were subjected to analysis for phenolic compounds (protocatechuic, vanillic acid, ellagic acid, rutin, quercetin, gallic acid, catechin, chlorogenic acid, caffeic acid, syringic acid, p-coumaric acid, o-coumaric acid, phloridzin and ferulic acid), organic acids (citric acid, tartaric acid, malic acid, succinic acid, and fumaric acid), vitamin C, antioxidant capacity (Trolox equivalent antioxidant capacity [TEAC] assay) and sugars (glucose, fructose and sucrose). Results showed that phytochemical contents and antioxidant capacities statistically varied among currant cultivars and genotype (p<0.05). Caffeic acid was determined only in the genotype 1301. Ellagic acid (1.680 mg/100 g), gallic acid (2.022 mg/100 g), rutin (4.649 mg/100 g), catechin (8.005 mg/100 g) and chlorogenic acid (2.721 mg/100 g) were found the highest values in ‘Tokat 3’, ‘Red Lake’, ‘Tokat 3’, 1310 and ‘S. Nigrum’, respectively. Citric acid, fumaric acid, and malic acid were dominant among organic acids for all cultivars and the genotype 1310. Contents of glucose and fructose among sugars were measured to be higher than content of sucrose for all cultivars and the genotype. The highest antioxidant capacity was detected in cultivar of ‘Rovada’ and the genotype 1310.

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