Comprehensive Analysis of Phenolic Compounds in Four Varieties of Goji Berries at Different Ripening Stages by UPLC-MS/MS

Incorporating green tea powder (GTP) into dried noodles enriched the functional characteristics of noodles. To achieve the maximum benefits from GTP, the water cooking stability of dried green tea noodles (DGTN) should be investigated. Indeed, antioxidant activities and phenolic compounds of DGTN after water cooking markedly decreased. The results showed that large GTP particles caused the increased cooking loss of DGTN, but the phenolic compound loss of DGTN prepared with them was low after cooking. Analysis of texture properties and microstructure showed that DGTN with a 2% concentration of large GTP particles formed some holes in the noodles’ network, and its breaking strength decreased. However, we observed that many GTP particles adhered to the surface of DGTN prepared with small GTP particles, and they were easier to lose after water cooking. Comprehensive analysis concluded that cooking loss, functional compounds retention and textural properties of DGTN were related to GTP particle size and concentration via the microstructure.

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The effect of abrasive pretreatment on the drying kinetics and phenolic compounds in goji berries ( Lycium barbarum L.)

Journal of Food Processing and Preservation ◽

10.1111/jfpp.14933 ◽

2020 ◽

Vol 44 (12) ◽

Author(s):

Paola Russo ◽

Giuseppina Adiletta ◽

Marisa Di Matteo ◽

Wijitha Senadeera ◽

Luciano Cinquanta

Keyword(s):

Phenolic Compounds ◽

Drying Kinetics ◽

Lycium Barbarum ◽

Goji Berries

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Color of berry and juice of 'Isabel' grape treated with abscisic acid in different ripening stages

Pesquisa Agropecuária Brasileira ◽

10.1590/s0100-204x2015001200005 ◽

2015 ◽

Vol 50 (12) ◽

pp. 1160-1167 ◽

Cited By ~ 5

Author(s):

Lilian Yukari Yamamoto ◽

Renata Koyama ◽

Adriane Marinho de Assis ◽

Wellington Fernando Silva Borges ◽

Izadora Rodrigues de Oliveira ◽

...

Keyword(s):

Abscisic Acid ◽

Phenolic Compounds ◽

Physical Characteristics ◽

Vitis Labrusca ◽

Total Polyphenols ◽

Total Polyphenol ◽

Total Anthocyanin ◽

Ripening Stages ◽

Anthocyanin Concentration ◽

Total Anthocyanins

Abstract : The objective of this work was to evaluate the effect of (S)-cis-abscisic acid (S-ABA) application at different ripening stages, in increasing phenolic compounds and color of berry and juice of 'Isabel' grape (Vitis labrusca). The evaluated treatments were: control, without S-ABA application; 400 mg L-1S-ABA applied 7 days before veraison (DBV) + 400 mg L-1S-ABA at 35 days after first application (DAFA); 400 mg L-1S-ABA applied at veraison (V) + 400 mg L-1S-ABA at 35 DAFA; and 400 mg L-1S-ABA applied 7 days after veraison (DAV) + 400 mg L-1S-ABA at 35 DAFA. There was no difference among treatments regarding the physical characteristics of berries and clusters, as well as total polyphenols in berry and juice. However, there was an increase in total anthocyanins in berry and juice with S-ABA application. Colorimetric variables indicated the increase in color of berry treated with S-ABA. Juices produced from grapes treated with S-ABA were more appreciated by tasters. The treatments with 400 mg L-1S-ABA applied 7 days before, during, or 7 days after veraison, combined with an additional application 35 days after the first one, increment total anthocyanin concentration and color of berry and juice of 'Isabel' grape, with better juice acceptance, without affecting total polyphenol concentration.

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Phenolic compounds of ‘Galega Vulgar’ and ‘Cobrançosa’ olive oils along early ripening stages

Food Chemistry ◽

10.1016/j.foodchem.2016.05.022 ◽

2016 ◽

Vol 211 ◽

pp. 51-58 ◽

Cited By ~ 20

Author(s):

Fátima Peres ◽

Luisa L. Martins ◽

Miguel Mourato ◽

Conceição Vitorino ◽

Paulo Antunes ◽

...

Keyword(s):

Phenolic Compounds ◽

Olive Oils ◽

Ripening Stages ◽

Early Ripening

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Pytochemical profile and antioxidant activity of chiltepin chili (Capsicum annuum var. glabriusculum), Sonora, Mexico

Journal of Food Bioactives ◽

10.31665/jfb.2020.11237 ◽

2020 ◽

Vol 11 ◽

Author(s):

Alma A. Vazquez-Flores ◽

Oneydi Góngora-Pérez ◽

Izamar Olivas-Orduña ◽

Oscar Adrián Muñoz-Bernal ◽

Pedro Osuna-Avila ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Capsicum Annuum ◽

Radical Scavenging ◽

Health Impact ◽

Mature Stage ◽

Hot Pepper ◽

Phytochemical Content ◽

Ripening Stages ◽

Mature Seeds

Quantification of chiltepin hot pepper (Capsicum annuum L. glabriusculum) phytochemicals provides a tool to evaluate the fruit quality and health impact. This study evaluates the phytochemical content and antioxidant activity of chiltepin from different locations of Sonora, Mexico, at two ripening stages (immature and mature). Seeds from Cumpas and Sahuaripa, were grown under greenhouse conditions and phenolic compounds, flavonoids, carotenoids, chlorophylls, and ascorbic acid were determined by spectrophotometric techniques. Capsaicinoids were determined by HPLC-DAD. The antioxidant activity was determined through DPPH and ABTS radical scavenging and by FRAP techniques. The origin of the seed influenced the antioxidant activity and phytochemical content. Samples from Cumpas, were superior in phytochemicals compared with Sahuaripa. Antioxidant activity and phytochemicals were higher in mature stage. Antioxidant activity correlates mainly with phenolic compounds and carotenoids. This study highlights that mature chiltepin pepper from Sonora could grow under controlled conditions develop bioactive compounds with antioxidant potential.

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CARBOHYDRATES, PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY IN PULP AND PEEL OF 15 BANANA CULTIVARS

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452016090 ◽

2016 ◽

Vol 38 (4) ◽

Cited By ~ 10

Author(s):

CÉSAR FERNANDES AQUINO ◽

LUIZ CARLOS CHAMHUM SALOMÃO ◽

SÔNIA MACHADO ROCHA RIBEIRO ◽

DALMO LOPES DE SIQUEIRA ◽

PAULO ROBERTO CECON

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Soluble Sugars ◽

Antioxidant Potential ◽

Ripening Stage ◽

Sample Unit ◽

Ripening Stages ◽

Climacteric Stage ◽

Carbohydrate Contents

ABSTRACT The aim of this study was to quantify and compare the levels of carbohydrates and phenolic compounds and the antioxidant activity in the pulp and peel of 15 banana cultivars in two ripening stages. Four bunches per cultivar were harvested in the pre-climacteric stage, six fruits were used by sample unit. Fruits were analyzed in the pre-climacteric stage and after ripening. Total, reducing and non-reducing soluble sugars, starch, phenolic compounds and antioxidant activity were evaluated. Cultivar and ripening stage influenced all characteristics analyzed. Unripe pulp and peel had small percentage of sugar, but high percentage of starch, especially ‘Terrinha’ and ‘Marmelo’ cultivars. AAB and ABB cultivars presented the highest percentages of starch, when compared to AA and AAA cultivars. For the phenolic compounds, the highest content was observed in ripe peel, followed by ripe pulp and unripe peel and pulp, highlighting ‘Terrinha’ cultivar in all parts and stages evaluated. The antioxidant potential was higher in ripe peel, followed by unripe peel, ripe and unripe pulp. Fruits of Terrinha, Marmelo, Maçã, Ouro and Caru-Verde cultivars showed the highest carbohydrate contents, and phenolic compounds or antioxidant activity, justifying future actions in the expansion of planting and consumption of these fruits.

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