Variation for antioxidant activity and antioxidants in a subset of AVRDC—the World Vegetable Center Capsicum core collection

2004 ◽  
Vol 2 (3) ◽  
pp. 153-166 ◽  
Author(s):  
Peter M. Hanson ◽  
Ray-yu Yang ◽  
Susan Lin ◽  
Samson C. S. Tsou ◽  
Tung-Ching Lee ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Core Collection ◽  
Significant Positive Correlation ◽  
Total Phenolics ◽  
Dry Weight ◽  
The World ◽  
Positive Correlations ◽  
Β Carotene

Pepper (Capsicum sp.) is important in human diets in many parts of the world and a major source of several antioxidants, including carotenoids, ascorbic acid, tocopherols and phenolics. More information on genetic diversity within Capsicum for antioxidant (AO) content and antioxidant activity (AOA) could contribute to improved human health. We evaluated 46 Capsicum accessions from AVRDC—the World Vegetable Center Capsicum core collection for content of nine AO (five carotenoids, ascorbic acid, tocopherols α and γ, and total phenolics) and two AOA assays for 2 years in south Taiwan. Ample genetic diversity exists within C. annuum to increase AO content. Based on dry weight values, non-pungent C. annuum entries as a group were significantly greater than pungent entries for contents of β-cryptoxanthin (36%), ascorbic acid (65%), total phenolics (36%) and α-tocopherol (11%). Group means of the brown-fruited entries exceeded the means of red-fruited entries for capsanthin (34%), zeaxanthin (37%), lutein (36%), β-cryptoxanthin (71%), β-carotene (82%), ascorbic acid (19%) and α-tocopherol (40%). Red-fruited C. annuum entries ‘Verdano Poblano’ and ‘Guajillo Ancho’ from Mexico ranked among the entries highest for all carotenoids, ascorbic acid and α-tocopherol. The inhibition of lipid peroxidation (ILP) assay could be adopted for AOA characterization or selection because of high variation among entries and consistent entry performance over years. ILP was positively correlated with phenolics (r=0.72**) and ascorbic acid (r=0.58**) contents. Significant positive correlations were detected between most carotenoids as well as a significant positive correlation between ascorbic acid and total phenolics contents (r=0.78**).

scholarly journals Antioxidant Properties, γ-Aminobutyric Acid (GABA) Content, and Physicochemical Characteristics of Tomato Cultivars

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1204
Author(s):  
Shimeles Tilahun ◽  
Han-Ryul Choi ◽  
Min-Woo Baek ◽  
Lee-Hee Cheol ◽  
Ki-Wung Kwak ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Total Phenolics ◽  
Tomato Fruit ◽  
Physicochemical Characteristics ◽  
The Other ◽  
Aminobutyric Acid ◽  
Gaba Content ◽  
Tomato Cultivars ◽  
Β Carotene

Tomatoes are rich in secondary metabolites such as lycopene, β-carotene, phenolics, flavonoids, and vitamin C, which are responsible for their antioxidant activates. A high level of γ-Aminobutyric acid (GABA), a health-promoting functional compound, was also found to accumulate in tomato fruit. In addition to the internal quality attributes, the acceptance of the tomato fruit by consumers is highly dependent on appearance and taste. Hence, we conducted this study to evaluate ‘Tori’, ‘TY VIP’, ‘Mamirio’, and ‘Arya’ tomato cultivars based on their physicochemical characteristics, contents of secondary metabolites, and GABA content. The results have revealed that the tested cultivars were very firm, which renders them the best choice for postharvest distribution of fresh market tomatoes as they resist impacts during harvesting and postharvest operations. Based on total soluble solids (TSS), titratable acidity (TA), and Brix acid ratio (BAR) the choice of cultivar could be ‘Mamirio’ > ’Tori’ > ‘TY VIP’ > ‘Arya’. Apart from flavor intensity, ‘Mamirio’ and ’Tori’ also revealed the highest content of ascorbic acid while ‘Mamirio’ and ‘Arya’ had the highest carotenoids (lycopene and β-carotene) accumulation. On the other hand, the highest total phenolics content was recorded from ‘TY VIP’ and ‘Arya’. Moreover, the highest total flavonoids and GABA contents were recorded from ‘TY VIP’. Nevertheless, the antioxidant activity of ‘TY VIP’ was the lowest of all tested cultivars while the highest was recorded from ‘Mamirio’. Taken together, the findings of the present study could suggest that the consumers’ requirements could be better fulfilled by choosing cultivars for the specific target functional compounds. From the tested cultivars, if the target is ascorbic acid, carotenoids, and antioxidant activity then ‘Mamirio’ is the best choice. On the other hand, if the target is total phenolics, flavonoids, and GABA then ‘TY VIP’ is the best choice. One could also label ‘Mamirio’ as an ‘antioxidant tomato’ and ‘TY VIP’ as the ‘GABA tomato’.

scholarly journals Preharvest Treatment of Methyl Jasmonate and Salicylic Acid Increase the Yield, Antioxidant Activity and GABA Content of Tomato

Agronomy ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 2293
Author(s):  
Min Woo Baek ◽  
Han Ryul Choi ◽  
Lee Yun Jae ◽  
Ho-Min Kang ◽  
Ok-Hwan Lee ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Salicylic Acid ◽  
Methyl Jasmonate ◽  
Total Phenolics ◽  
Antioxidant Activities ◽  
Total Yield ◽  
Soluble Solids ◽  
Meja Treatment ◽  
Β Carotene

This study investigated the effect of preharvest treatment of 0.25 mM methyl jasmonate (MeJA) and 0.5 mM salicylic acid (SA) on quality parameters, most important secondary metabolites (lycopene, β-carotene, ascorbic acid, total phenolics, and flavonoids), antioxidant activities, and amino acid contents of ‘Kumato’ tomato. Treatments with MeJA and SA led to an increase of total yield per plant and were effective in maintaining the fruit quality attributes such as firmness, total soluble solids, titratable acidity, and Brix acid ratio at two maturity stages (S1 and S2). In addition, lycopene, β-carotene, ascorbic acid, total phenolics, and flavonoids were significantly higher in the treated fruit than in the control. Moreover, γ-aminobutyric acid (GABA), essential amino acids, and antioxidant activity increased due to MeJA and SA treatments at both stages, especially with MeJA treatment at S2. Overall results also showed the effectiveness of MeJA treatment than SA on improving the yield and nutritional quality of ‘Kumato’ tomato.

scholarly journals Variation for Antioxidant Activity and Antioxidants in Tomato

2004 ◽  
Vol 129 (5) ◽  
pp. 704-711 ◽  
Author(s):  
Peter M. Hanson ◽  
Ray-yu Yang ◽  
Jane Wu ◽  
Jen-tzu Chen ◽  
Dolores Ledesma ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Total Phenolics ◽  
Tomato Fruit ◽  
Fruit Size ◽  
Soluble Solids ◽  
Solids Concentration ◽  
Highly Correlated ◽  
Β Carotene ◽  
Soluble Solids Concentration

Tomato (Lycopersicon esculentum Mill.) is among the most widely consumed vegetables worldwide and an important source of certain antioxidants (AO) including lycopene, β-carotene, and vitamin C. Improvement of tomato for content of AO and overall antioxidant activity (AOA) could potentially benefit human health in many countries. We evaluated 50 L. esculentum and three L. pimpinellifolium (L.) Mill. entries for contents of lycopene, β-carotene, ascorbic acid, total phenolics, and two assays for antioxidant activity [anti-radical power (ARP) and inhibition of lipid peroxidation (ILP)] for 2 years during the same period in south Taiwan. We detected high levels of genetic diversity for the AO and AOA measured in this study. Group means of the L. pimpinellifolium entries were significantly higher than L. esculentum group means for ARP, ILP, lycopene, ascorbic acid, phenolics, and soluble solids concentration, suggesting that introgression of alleles from L. pimpinellifolium may have potential to improve cultivated tomato for these traits. Ranking of entries for ILP and ARP were consistent between years, particularly for those entries with the highest means and these assays could be adopted by tomato breeders. Results from ILP and ARP assays were highly correlated (r = 0.82**) and it would be unnecessary to use both assays for tomato. Lycopene, β-carotene, ascorbic acid, soluble solids, and total phenolics were all positively correlated with ARP. Among AO, total phenolics content was most closely associated with ARP (r = 0.90**) and ILP (r = 0.83**); this suggests that phenolics make a major contribution to AOA in tomato fruit. Fruit size was negatively correlated with ARP (r = -0.74**) and ILP (r = -0.71**), indicating that combining large fruit size and high AOA will be challenging.

scholarly journals Implications for Degenerative Disorders: Antioxidative Activity, Total Phenols, Flavonoids, Ascorbic Acid, β-Carotene and β-Tocopherol inAloe vera

2009 ◽  
Vol 2 (2) ◽  
pp. 99-106 ◽  
Author(s):  
Nurten Ozsoy ◽  
Eda Candoken ◽  
Nuriye Akev
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Biological Effects ◽  
Aloe Vera ◽  
Total Phenols ◽  
Beneficial Effects ◽  
Degenerative Disorders ◽  
Phosphatidylcholine Liposome ◽  
Aqueous Leaf Extract ◽  
Β Carotene

In order to demonstrate whether the known biological effects ofAloe vera(L.) Burm. fil. could correlate with the antioxidant activity of the plant, the antioxidant activity of the aqueous leaf extract was investigated. The present study demonstrated that the aqueous extract fromA. veraleaves contained naturally occuring antioxidant components, including total phenols, flavonoids, ascorbic acid, β-carotene and α-tocopherol. The extract exhibited inhibitory capacity against Fe3+/ascorbic acid induced phosphatidylcholine liposome oxidation, scavenged stable DPPH•, ABTS•+and superoxide anion radicals, and acted as reductant. In contrast, the leaf inner gel did not show any antioxidant activity. It was concluded that the known beneficial effects ofAloe veracould be attributed to its antioxidant activity and could be related to the presence of phenolic compounds and antioxidant vitamins.

scholarly journals Antioxidant Compounds, Mineral Content and Antioxidant Activity of Several Tomato Cultivars Grown in Southwestern Romania

2013 ◽  
Vol 41 (1) ◽  
pp. 136 ◽  
Author(s):  
Violeta NOUR ◽  
Ion TRANDAFIR ◽  
Mira E. IONICA
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Trace Elements ◽  
Phenolic Compounds ◽  
Total Phenolics ◽  
Antioxidant Activities ◽  
Fruit Shape ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Tomato Cultivars

Ten indeterminate tomato cultivars differing in fruit shape and typology, grown simultaneously in a greenhouse from Oltenia (Southwestern Romania) and harvested at red ripe stage, were investigated for the contents in ascorbic acid, lycopene, β-carotene, total phenolics, minerals (K, Na, Ca and Mg) and trace elements (Fe, Cu, Mn, Cr, Zn and B). In addition, their antioxidant activities were determined. Significant differences were found among tomato cultivars in all studied antioxidant compounds, as well as in the antioxidant activity. Ascorbic acid ranged from 91.9 to 329.7 mg kg-1 fw, lycopene ranged from 19.7 to 49.0 mg kg-1 fw, while total phenolic compounds varied between 300.2 and 557.8 mg kg-1 fw. Antioxidant activity ranged from 0.81 mmol Trolox kg-1 fw to 1.74 mmol Trolox kg-1 fw and it was significantly correlated to total phenolics content (r = 0.91; p< 0.05). The cocktail type cultivar ‘Tiger’ and the cherry type cultivar ‘Belle’ proved to be the most powerful in antioxidant activity and phenolic compounds while the rectangular plum shaped cultivar ‘Porto’ recorded the highest average lycopene content. A valuable cultivar proved to be the brownish red ‘Sacher’ which registered among the highest contents of phenolics, lycopene and ascorbic acid. Mineral and trace elements contents were also significantly affected by cultivars. Values recorded for K, Ca and Mg ranged from 2139.6 to 3056.9 mg kg-1, 137.7 to 325.8 mg kg-1 and 27.3 to 168.7 mg kg-1 respectively.

scholarly journals Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 607
Author(s):  
Susanna Buratti ◽  
Carola Cappa ◽  
Simona Benedetti ◽  
Gabriella Giovanelli
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Nutritional Quality ◽  
Total Phenolics ◽  
Principal Component ◽  
Sensory Characteristics ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Nutritional Properties ◽  
Cooking Method

This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet potatoes; e-senses were applied to interpret the sensory characteristics according to physico-chemical aspects. The nutritional quality was evaluated by determining the concentrations of key components and the antioxidant activity; e-sense data, combined with texture parameters, were processed by a principal component analysis. The cooking method and time significantly influenced the quality of the three products. Boiling, which detrimentally affected ascorbic acid, total phenolic concentration and antioxidant activity, enhanced carotene accessibility. Steaming produced losses in ascorbic acid, increasing total phenolics and carotenoids. Microwaving resulted in minor changes in ascorbic acid concentrations, preserved carotenoids and increased total phenolics. The nutritional quality was better preserved or enhanced using shorter cooking times. The elaboration of the data collected by the e-senses showed a clear evolution according to the cooking method and time. The results helped to determine the cooking method that best preserves the nutritional properties of the vegetables, highlighting the applicability of rapid instrumental methods to interpret the evolution of sensory characteristics.

scholarly journals ANTIOXIDANT ACTIVITY DURING STORAGE OF APPLES SUBJECTED TO IRRADIATION

2015 ◽  
Vol 39 (3) ◽  
pp. 269-275 ◽  
Author(s):  
Camila Argenta Fante ◽  
Heloísa Helena de Siqueira Elias ◽  
Paôla de Castro Henrique ◽  
Ana Carolina Vilas Boas ◽  
Luiz Carlos de Oliveira Lima
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Post Harvest ◽  
Apple Cultivars ◽  
Solids Content ◽  
Physical And Chemical ◽  
Β Carotene ◽  
Low Irradiation

Nowadays, the number of studies about fruit conservation as well as the benefits of consumption of foods rich in antioxidant compounds was increased. This study aimed to quantify antioxidant compounds and their activity and to evaluate the physical and chemical changes during the post-harvest storage of Eva's apple cultivars that were subjected to gamma irradiation at doses of 0; 0.5; 1.0 and 1.5 kGy. The antioxidant activity was measured by the 2.2-diphenyl-1-picrylhydrazyl (DPPH) and the β-carotene/linolenic acid methods. Levels of total phenolics, ascorbic acid, color, and soluble solids were evaluated. The results showed that, regardless of the irradiation dose, there was an increase in % SRL during post-harvest storage of Eva's apples. Low irradiation doses were able to preserve the phenolic compounds, maintain the ascorbic acid levels and avoid an increase in the soluble solids content.

ASCORBIC ACID, TOTAL PHENOLICS AND ANTIOXIDANT ACTIVITY OF GUAVA LEAF EXTRACTS

2014 ◽  
pp. 367-372 ◽  
Author(s):  
K. Iamjud ◽  
N. Banyen ◽  
U. Boonprakob ◽  
K. Thaipong
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Total Phenolics ◽  
Leaf Extracts ◽  
Guava Leaf

scholarly journals Antioxidant activity of Dianthus chinensis flowers processed by ionizing radiation

2019 ◽  
Vol 7 (2A) ◽  
Author(s):  
Amanda Cristina Ramos Koike
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Bioactive Components ◽  
Irradiation Treatment ◽  
Dpph Scavenging Activity ◽  
Dpph Scavenging ◽  
Β Carotene

The edible flowers are increasingly used in culinary preparations, which require new approaches to improve their conservation and safety. Irradiation treatment is safe and an effective alternative for food conservation. Indeed, it can also guarantee food quality, increasing shelf-life and disinfestation of it. This technology gives us a versatile way to get good quality food, reducing post-harvest losses. Dianthus chinensis flowers, popularly known as Chinese pink, are widely used in culinary preparations, being also acknowledged for their bioactive components and antioxidant properties. The purpose of this study was to evaluate the antioxidant activity of D. chinensis flowers submitted to electron beam and gamma irradiation at 0, 0.5, 0.8 and 1 kGy. The antioxidant properties were evaluated through 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, reducing power and β-carotene bleaching inhibition assays. Total phenolics were also determined by the Folin-Ciocalteu assay. The antioxidant activity was higher for irradiated samples, especially those treated with 0.8 and 1 kGy, independently of the radiation source, which showed the highest capacity to inhibit β-carotene bleaching. Accordingly, the applied irradiation treatments seemed to represent feasible technology to preserve the quality of edible flower petals, being able to improve the antioxidant activity

scholarly journals In-vitro and In-vivo Antioxidant Activity of Ethanol Leaf Extract of Justicia carnea

2020 ◽  
pp. 48-60
Author(s):  
Udedi Stanley Chidi ◽  
Ani Onuabuchi Nnenna ◽  
Asogwa Kingsley Kelechi ◽  
Maduji Fitzcharles Chijindu ◽  
Okafor Clinton Nebolisa
Keyword(s):  
Oxidative Stress ◽  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Superoxide Dismutase ◽  
Leaf Extract ◽  
Dpph Radical ◽  
Β Carotene ◽  
In Vitro Antioxidant Activity

This study investigated the in-vitro antioxidant activity of ethanol leaf extract of Justicia carnea and its effect on antioxidant status of alloxan-induced diabetic albino rats. The in-vitro antioxidant activity was assayed by determining the total phenol, flavonoids, ascorbic acid, β-carotene and lycopene contents and by using 2,2 diphenyl-1-picrylhydrazyl (DPPH) radical, reducing antioxidant power and inhibition of lipid peroxidation antioxidant systems. Oxidative stress was produced in rats by single intraperitoneal injection of 150 mg/kg alloxan and serum concentration of malonaldehyde (MDA), superoxide dismutase (SOD) and catalase (CAT) were determined. Five experimental groups of rats (n=6) were used for the study. Two groups of diabetic rats received oral daily doses of 100 and 200 mg/kg Justicia carnea leaf extract respectively while gilbenclamide (5 mg/ml); a standard diabetic drug was also given to a specific group for 14 days. From the result, the leaf extract contained a higher concentration of flavonoids followed byphenols, ascorbic acid, lycopene and β-carotene. The extract displayed more potent reducing power ability with EC50 of 40 µg/ml compared to BHA (EC50 of 400µg/ml). The percentage DPPH radical scavenging activity of the extract was also higher with EC50 of 200µg/ml and increased with increase in concentration while BHA had EC50of 320µg/ml. The inhibition of lipid peroxidation also increased with increase in concentration with EC50 of 58µg/ml and comparable with BHA (EC50=60µg/ml). The effect of the plant extract on antioxidant enzyme activities was concentration-dependent. Administration of 100mg/kg of the plant extract resulted in a significant decrease (p<0.05) in serum MDA concentration, while 200 mg/kg of the extract caused a significant (p˂0.05) increase in superoxide dismutase (SOD) and catalase activities with a non-significant increase (p>0.05) in the serum level of MDA when compared with the diabetic untreated group. These findings suggest that ethanol leaf extract of Justicia carnea have antioxidant properties and could handle diabetes-induced oxidative stress.

Sign in / Sign up

Export Citation Format

Share Document