scholarly journals Correlations of Morphological, Anatomical, and Chemical Features of Grape Berries with Resistance to Botrytis cinerea

2003 ◽  
Vol 93 (10) ◽  
pp. 1263-1273 ◽  
Author(s):  
Franka Mlikota Gabler ◽  
Joseph L. Smilanick ◽  
Monir Mansour ◽  
David W. Ramming ◽  
Bruce E. Mackey
Keyword(s):  
Botrytis Cinerea ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Berry Skin ◽  
Resistant Cultivars ◽  
Grape Berries ◽  
Skin Protein ◽  
Before And After ◽  
Cell Layers ◽  
Moderately Resistant

Resistance of mature berries of grapevine cultivars and selections to postharvest infection by Botrytis cinerea was assessed. Little or no resistance existed in most popular table grape Vitis vinifera cultivars, except in moderately resistant ‘Emperor’ and ‘Autumn Black’. Highly resistant grapes were V. rotundifolia, V. labrusca, or other complex hybrids. Morphological, anatomical, and chemical characteristics of 42 genetically diverse cultivars and selections with various levels of resistance to B. cinerea were examined to determine which features were associated with resistance. We quantified the (i) density of berries within a cluster; (ii) number of pores and lenticels on the berry surface; (iii) thickness and number of cell layers in the epidermis and external hypodermis; (iv) amount of cuticle and wax; (v) berry skin protein content; (vi) total phenolic content of the skin before and after B. cinerea inoculation; and (vii) catechin and trans- and cis-resveratrol contents of the skin before and after inoculation. The number of pores was negatively correlated with resistance. Highly resistant cultivars had few or no pores in the berry surface. The number and thickness of epidermal and hypodermal cell layers and cuticle and wax contents were positively correlated with resistance. Other characteristics evaluated were not associated with resistance. trans-Resveratrol and cis-resveratrol were induced by B. cinerea inoculation only in sensitive and moderately resistant cultivars and selections.

scholarly journals Customized Cooking Methods Enhance Antioxidant, Antiglycemic, and Insulin-Like Properties ofMomordica charantiaandMoringa oleifera

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Sarasvathy Subramaniam ◽  
Muhammad Hafiz B. Rosdi ◽  
Umah Rani Kuppusamy
Keyword(s):  
Vitamin C ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Bitter Gourd ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Cooking Method ◽  
Before And After

The current study compares antioxidant activities, total phenolic content (TPC), vitamin C content, and antiglycemic properties ofMomordica charantia(small bitter gourd) andMoringa oleifera(drumstick leaves) before and after subjecting to boiling and microwave heating for different durations. Both cooking methods enhanced the antioxidant activity and vitamin C content in the vegetables studied when cooked for five minutes and these properties declined when the cooking time was prolonged to 20 minutes. Cooking also retained or slightly improved theα-glucosidase enzyme inhibition activity of the vegetables; however, it reduced the ability of the vegetable extracts to inhibitα-amylase enzyme activity. The antioxidant activities were positively correlated with the TPC and vitamin C content in the vegetable extracts tested. The present study also evaluated the insulin-like properties (stimulation of adipogenesis) of selected vegetable extracts (five minutes microwaved). 3T3-L1 adipocytes treated with small bitter gourd extract significantly stimulated lipogenesis (in the absence of insulin) compared to drumstick leaves. Thus, the finding of this study negates the belief that cooking will reduce the nutritional value of the vegetables and also suggested that appropriate cooking method and duration for different vegetables could be selected to improve or preserve their nutritional value.

scholarly journals Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 163 ◽  
Author(s):  
Parisa Abbasi Parizad ◽  
Mauro Marengo ◽  
Francesco Bonomi ◽  
Alessio Scarafoni ◽  
Cristina Cecchini ◽  
...  
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Total Phenolic ◽  
Inflammatory Stimuli ◽  
Before And After ◽  
Biological Tests ◽  
Pilot Plant Scale

A colored and fiber-rich fraction from the debranning of purple wheat was incorporated at 25% into semolina- and flour-based pasta produced on a pilot-plant scale, with the aim of increasing anthocyanin and total phenolic content with respect to pasta obtained from whole pigmented grains. The debranning fraction impaired the formation of disulfide-stabilized protein networks in semolina-based systems. Recovery of phenolics was impaired by the pasta making process, and cooking decreased the phenolic content in both enriched samples. Cooking-related losses in anthocyanins and total phenolics were similar, but anthocyanins in the cooked semolina-based pasta were around 20% of what was expected from the formulation. HPLC (High Performance Liquid Chromatography) profiling of phenolics was carried out on extracts from either type of enriched pasta both before and after cooking and indicate possible preferential retention of specific compounds in each type of enriched pasta. Extracts from cooked samples of either enriched pasta were tested as inhibitors of enzymes involved in glucose metabolism and uptake, as well as for their capacity of suppressing the response to inflammatory stimuli. Results of both biological tests indicate that the phenolics in extracts from both cooked pasta samples had inhibitory capacities higher than extracts of the original debranning fraction at identical concentrations of total bioactives.

scholarly journals Leached compounds from the extracts of pomegranate peel, green coconut shell, and karuvelam wood for the removal of hexavalent chromium

2019 ◽  
Vol 8 (1) ◽  
pp. 281-287 ◽  
Author(s):  
Femina Abdul Salam ◽  
Anantharaman Narayanan
Keyword(s):  
Organic Compounds ◽  
Hexavalent Chromium ◽  
Phenolic Content ◽  
Oxygen Demand ◽  
Coconut Shell ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Pomegranate Peel ◽  
Before And After

Abstract During biosorption, the biosorbent releases many organic compounds to the medium. In the present study, extracts of pomegranate peel (PP), green coconut shell (GCS), and karuvelam wood (KW) were prepared at three different conditions, namely 12 h, 3 h, and 3 h at pH 2, for the removal of hexavalent chromium [Cr(VI)]. The amount of organic compounds, mainly the leached organic compounds in the extract before and after treatment with Cr(VI) solution, was determined by chemical oxygen demand analysis. The total phenolic content, antioxidant activity, and total flavonoid content were used to estimate the chromium reduction potential of the extracts. The PP extract is the richest in all the three factors, followed by GCS and KW. The disappearance rate of Cr(VI) in the presence of PP extract reached 99.63% for the 50 mg/l concentration within 3 min, while it was 12% and 10% for GCS and KW, respectively, for the same concentration and time. Reaction mechanisms were formulated with the help of Fourier transform infrared spectroscopy to confirm the role of leached compounds from natural materials for the removal of heavy metal.

scholarly journals Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 847
Author(s):  
Elena Diez-Sánchez ◽  
Amparo Quiles ◽  
Isabel Hernando
Keyword(s):  
Phenolic Content ◽  
In Vitro Digestion ◽  
Wheat Starch ◽  
Model Systems ◽  
Added Value ◽  
Total Phenolic ◽  
Systems Model ◽  
Model Combining ◽  
Before And After

Blackcurrant pomace, rich in fiber and polyphenols, can be used as added-value ingredient for food formulation. However, the bounding of polyphenols to pomace and the interactions that take place with food nutrients modify polyphenol bioaccessibility. This work studied the interactions between polyphenols and the main macronutrients in foods, and the changes that occurred during in vitro digestion, using model systems. Model systems were formulated with (i) water, (ii) wheat starch, (iii) olive oil, (iv) whey protein, and (v) a model combining all the ingredients. Polyphenols were added from two sources: as pomace and as a polyphenolic pomace extract. Interactions between polyphenols and macronutrients were studied using light microscopy; total phenolic content (TPC) and antioxidant capacity (AC) were determined before and after the in vitro digestion process. Lastly, the bioaccessibility of the samples was calculated. Polyphenols incorporated into the model systems as pomace increased their bioaccessibility if compared to polyphenols added as extract. For single-nutrient model systems formulated with pomace, the bioaccessibility was higher than when the system contained all the nutrients. Of all the components studied, the greatest effect on bioaccessibility was observed for proteins.

scholarly journals Evaluation of Resistance, Enzymatic Response, and Phenolic Compounds in Roots of F1 Cucumber Hybrids to Fusarium Oxysporum F. Sp. Radicis-Cucumerinum

2017 ◽  
Vol 25 (1) ◽  
pp. 117-124 ◽  
Author(s):  
Ecehagh Moghbeli ◽  
Seyed Hossein Nemati ◽  
Hossein Aroiee ◽  
Jamal-Ali Olfati
Keyword(s):  
Fusarium Oxysporum ◽  
Crop Production ◽  
Phenolic Content ◽  
Stem Rot ◽  
Total Phenolic ◽  
Cucumis Sativus L ◽  
Breeding Programs ◽  
Resistant Cultivars ◽  
The World ◽  
Soluble Peroxidase

AbstractCucumber (Cucumis sativus L.) is widely cultivated in many parts of the world. Its production is significantly affected by Fusarium root and stem rot, which is caused by the fungus Fusarium oxysporum f. sp. radicis-cucumerinum, a major disease of cucumber in some regions. Most of the management programs for the control of Fusarium root and stem rot are not successful; therefore, growing resistant cultivars may be the best solution. Use of disease-resistant cultivars is a key to environmentally friendly and economically sustainable disease control in modern crop production. To find resistance sources, 10 F1cucumber hybrids were screened against F. oxysporum f. sp. radicis-cucumerinum. Total phenolic content (PC), soluble peroxidase (POX), and polyphenol oxidase (PPO) activities were evaluated at 0, 4, and 8 days after inoculation. Significant differences were observed between resistant and susceptible genotypes in increase of total PCs and enzymatic activities at fourth day after inoculation. These findings can be used in breeding programs of cucumber aiming at creating F1cultivars resistant to Fusarium root and stem rot.

scholarly journals Influence of 1-Methylcyclopropene Treatment on Postharvest Quality of Four Scab (Venturia inaequalis)-Resistant Apple Cultivars

2017 ◽  
Vol 2017 ◽  
pp. 1-12 ◽  
Author(s):  
Moises Zucoloto ◽  
Kang-Mo Ku ◽  
Moo Jung Kim ◽  
Mosbah M. Kushad
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Venturia Inaequalis ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Storage Duration ◽  
Resistant Cultivars ◽  
Golden Delicious

Scab (Venturia inaequalis) is a very serious disease for apples causing up to 80% of loss in yield but there are only a few studies on postharvest quality of scab-resistant cultivars. In this study we evaluated the effect of 1-methylcyclopropene (1-MCP) on fruit quality, total phenolic content, and antioxidant capacity after storage of four scab-resistant cultivars and compared to a standard cultivar, “Golden Delicious.” In general, ethylene production and respiration rates significantly differed among cultivars, between control and 1-MCP-treated fruits, and between storage duration regimes. 1-MCP treatment retarded fruit softening and lowered juice pH but storage effect on soluble solids and acidity depended on cultivar and 1-MCP treatment. Total phenolic content was significantly affected by storage duration and 1-MCP treatment. Antioxidant capacity of the four scab-resistant cultivars was either similar to or significantly higher than that of “Golden Delicious” with the 1-MCP-treated fruits having significantly higher antioxidant capacity than the nontreated fruits after storage. Our results clearly show that the quality of four scab-resistant cultivars was comparable to that of “Golden Delicious” and 1-MCP effect differed among cultivars. These differences need to be considered in developing storage regime to minimize quality deterioration during long-term storage.

scholarly journals Yield, and phenolic content of shiitake mushrooms cultivated on alternative substrates

2020 ◽  
pp. 188
Author(s):  
Rigoberto Gaitán-Hernández ◽  
Elia Nora Aquino-Bolaños ◽  
Maricela Herrera ◽  
Dulce Salmones
Keyword(s):  
Lentinula Edodes ◽  
Phenolic Content ◽  
Growth Period ◽  
Neutral Detergent Fiber ◽  
Biological Efficiency ◽  
Total Phenolic ◽  
Polyphenol Content ◽  
Before And After ◽  
Shiitake Mushrooms ◽  
By Products

The productivity of four strains of shiitake (Lentinula edodes) on diverse lignocellulosic by-products used as substrates were evaluated. The objective was to determine the correlation between the composition of the substrate with the productivity of carpophores and their polyphenol content.  The fungi were produced on vineyard prunings (VP), sorghum stubble (SS), sugarcane bagasse (SB), and oak shavings (OS). The productivity was evaluated based on the biological efficiency (BE), production rate (PR), and yield (Y). To evaluate the effect on shiitake growth on the chemical composition of the substrates, the content of fiber [neutral detergent fiber (NDF), hemicellulose, cellulose, lignin] was determined before and after inoculation. Total phenolic compounds were quantified by spectrophotometry. The highest BE was observed for the IE-256 strain on SS (145.11%), and the highest PR for the IE-245 strain on SS (1.69%). The highest Y was observed for the IE-256 strain on SS (41.96%). The fiber results were significantly affected by growth period, strain, substrate, and the selected combinations of strains and substrates. The phenolic compound content of the carpophores was also significantly affected by substrate and strain; the lowest and highest values were obtained for the IE-256 strain on OS (1.5983 mg GAE*g-1) and SS (2.7197 mg GAE*g-1), respectively. On average, the highest carpophores production per substrate and strain corresponded to SS and IE-245, respectively. The carpophores of the IE-256 strain cultivated on SS could potentially present greater antioxidant activity because of their high polyphenol content.

scholarly journals Consumption of osmo-dehydrated Andean Berry (Vaccinium meridionale Swartz) decreases levels of pro-inflammatory biomarkers of overweight and obese adults

Revista Vitae ◽  
2021 ◽  
Vol 28 (2) ◽  
Author(s):  
Emerson Gallego Peláez ◽  
María Elena Maldonado Celis ◽  
Luz Gladys Posada Jhonson ◽  
Ana Cristina Gómez García ◽  
David Torres Camargo
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Inflammatory Biomarkers ◽  
Total Phenolic ◽  
Microbiological Analysis ◽  
Obese Adults ◽  
Plasma Antioxidant Capacity ◽  
Study Results ◽  
Before And After ◽  
Plasma Antioxidant

Background: A Body Mass Index (BMI) greater than 24.9 Kg/m2 promotes chronic inflammation due to increased secretion of pro-inflammatory adipokines. Consuming fruits rich in bioactive compounds such as berries is a promising strategy to counteract this effect. Objectives: Determine the effect of osmo-dehydrated Andean Berry consumption on inflammatory biomarkers (TNF-α, IL-6, IL-1β, and adiponectin) and plasma antioxidant capacity in overweight and obese adults after 21 days. Methods: Andean Berry was osmo-dehydrated in 70% sucrose syrup. Antioxidant activity, proximal composition, phenolic content, microbiological analysis, and sensory analysis of the product were determined. Twenty-five obese and overweight subjects consumed 35g of osmo-dehydrated berry for 21 days. Inflammatory biomarkers and antioxidant capacity in plasma were evaluated at the beginning and end of the study. Results: Osmo-dehydrated Andean Berry presented a total phenolic content of 692.7 ± 47.4 mg Gallic Acid Equivalents/100 g. All biomarkers evaluated in the subjects showed statistically significant differences (p> 0.05), except for CRP, before and after the study. IL-6 presented the more significant reduction among all pro-inflammatory adipokines with an effect size of 18.4 Conclusions: Regular consumption of osmo-dehydrated Andean Berry contributes to decreasing pro-inflammatory biomarkers and improves the plasma antioxidant capacity of overweight and obese adults.

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