Characterisation and jelly processing potential of different fig cultivars

2019 ◽  
Vol 121 (8) ◽  
pp. 1686-1699
Author(s):  
Paula Nogueira Curi ◽  
Francielly Corrêa Albergaria ◽  
Rafael Pio ◽  
Maria Cecília Evangelista Vasconcelos Schiassi ◽  
Bruna de Sousa Tavares ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Rheological Properties ◽  
Titratable Acidity ◽  
Bioactive Compound ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Content Type ◽  
Texture Profile

Purpose The purpose of this paper is to characterise eight different fig cultivars with respect to antioxidant activity and bioactive compound content and to assess the influence of these cultivars on the physicochemical characteristics, rheological properties and sensory acceptance of the obtained jelly to identify cultivars with increased potential for processing when grown in subtropical regions. Design/methodology/approach The analyses of fig fruits and fig jellies were performed in triplicate. To characterise the fig cultivars, analyses of antioxidant activity, phenolic compound content and ascorbic acid concentration were performed on fresh fruits. For the jellies, the total titratable acidity, pH, soluble solids, colour, texture profile and sensory attributes were analysed. Findings With respect to antioxidant activity and bioactive compounds, the Roxo de Valinhos displayed the highest antioxidant activity according to the ABTS method, ß-carotene and DPPH; the Três num Prato, Lemon and Brunswick cultivars presented the highest ascorbic acid values; and the Três num Prato cultivar also had the highest total phenolic content. Generally, the various fig cultivars yielded jellies with different physical and chemical characteristics and different rheological properties. This variation did not significantly affect acceptability. This study demonstrates that all of the evaluated cultivars have high potential for processing. Originality/value This study evaluated the processing potential of Roxo de Valinhos and other fig cultivars in the form of jelly, which in view of the food risk concerns of the dried fig, seems to be an interesting alternative for consumption of processed fig.

scholarly journals Physical and chemical characterization and quantification of bioactive compounds in berries and berry jams

2017 ◽  
Vol 38 (4) ◽  
pp. 1853 ◽  
Author(s):  
Lorena Mendes Rodrigues ◽  
Diene France de Souza ◽  
Elisângela Aparecida da Silva ◽  
Thais Odete de Oliveira ◽  
Juliana Pinto de Lima
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Significant Loss ◽  
The Body ◽  
Soluble Solids ◽  
Total Phenolic

Brazil is the third largest producer of fresh fruits in the world. Among fruits, berries such as strawberry, blueberry and blackberry can be highlighted for the benefits they provide to the body, owing to their presence of bioactive compound content. The phenolic compounds, especially anthocyanins and ascorbic acid, are examples of bioactive compounds that mainly function in the body as antioxidants. However, the processing steps that lead to the generation of derivatives from these fruits, are damaging to these compounds, often leading to their loss. Thus, the aim of this study was to physically and chemically characterize fresh berries (strawberry, blueberry and blackberry) and their jams, and also to quantify and to evaluate the antioxidant activity of bioactive compounds in berries and their jams. The following parameters were analyzed: moisture, ash, pH, titratable acidity, soluble solids, and color. The levels of total phenolic compounds, total anthocyanins, ascorbic acid content and antioxidant activity were measured. We concluded that there were significant differences in the chemical composition of berries and jams. There was also a significant loss of bioactive compounds due to processing, nevertheless these jams remain good sources of bioactive compounds, and are still considered important to promote some favorable health effects.

Beet and orange mixed juices added with Lactobacillus acidophilus

2018 ◽  
Vol 48 (1) ◽  
pp. 76-87 ◽  
Author(s):  
Maria Rita Alaniz Porto ◽  
Vivian Sayuri Okina ◽  
Tatiana Colombo Pimentel ◽  
Sandra Garcia ◽  
Sandra Helena Prudencio
Keyword(s):  
Antioxidant Activity ◽  
Lactobacillus Acidophilus ◽  
Purchase Intention ◽  
Culture Media ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Content Type ◽  
Minimum Requirement ◽  
Sensory Acceptance

Purpose The purpose of this study was to evaluate beet and orange mixed juices added with lyophilized Lactobacillus acidophilus probiotic culture. Design/methodology/approach Two formulations of probiotic beet and orange mixed juices (1:1 e 1:2 v/v) were prepared, stored at 4°C for 28 days and were evaluated for probiotic survival, physicochemical stability, antioxidant activity and sensory acceptance. The probiotic culture was added in a lyophilized form and was not propagated in culture media or juice. Findings Physicochemical characteristics (pH, titratable acidity, total soluble solids and color) and antioxidant activity showed no undesirable alterations during storage. The number of probiotics followed established minimum requirement for probiotic foods (109 CFU/200mL) during the 28 days of storage. The juices showed good sensory acceptance and purchase intention, especially regarding the color of the product. Practical implications The beet and orange mixed juices are suitable carriers for L. acidophilus with a shelf life of at least 28 days at 4°C. Originality/value Direct addition of the probiotic culture could result in high probiotic survival in mixed juices, dispensing the propagation step.

scholarly journals Agronomical and quality differences of four fig cultivars grown in Brazil

2021 ◽  
Vol 42 (2) ◽  
pp. 619-634
Author(s):  
Rafael Augusto Ferraz ◽  
◽  
Sarita Leonel ◽  
Jackson Mirellys Azevêdo Souza ◽  
Joyce Helena Modesto ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Reducing Sugars ◽  
Growth Yield ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Productive Efficiency ◽  
Soluble Solids ◽  
Canopy Volume

Figs consumption date back to the beginnings of civilization. Currently, consumers have become more demanding about quality of fruits, and figs are then highly indicated, since it is rich in nutrients, making them a great addition to a healthy diet. Although there is only one commercial fig cultivar that is commonly grown in Brazil, different cultivars should be considered for the diversification of fig production with regards to their yield and fruit quality. This research aimed at evaluating growth, yield, physicochemical characteristics and bioactive compounds of figs grown in Brazil. Then, four cultivars (Roxo de Valinhos, White Genova, PI-189 and Troyano) were studied to determine canopy volume, productive efficiency, soluble solids - SS, pH, titratable acidity - TA, SS/TA ratio, sugars, ascorbic acid, phenolic compounds, pigments and antioxidant activity. The cv. White Genova presented the highest canopy volume, while ‘Roxo de Valinhos’, ‘PI-189’ and ‘Troyano’ performed the greatest productive efficiency. The cvs. Roxo de Valinhos, White Genova and Troyano produced fruits with higher content of SS, reducing sugars and SS/TA ratio, while the fruits of ‘PI-189’ and ‘Roxo de Valinhos’ contained the highest levels of antioxidant activity. PCA enabled to differentiate the studied cultivars, which evidenced that PI-189 was the most different of all.

Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

2020 ◽  
Vol 13 (9) ◽  
Author(s):  
María Lorena Luna-Guevara ◽  
Teresita González-Sánchez ◽  
Adriana Delgado-Alvarado ◽  
María Elena Ramos-Cassellis ◽  
José Guillermo Pérez-Luna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rural Communities ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Tomato Fruits ◽  
Solanum Lycopersicum L ◽  
Storage Temperatures

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

scholarly journals Physicochemical Characterization and Functional Potential of Phaseolus vulgaris L. and Phaseolus coccineus L. Landrace Green Beans

Agronomy ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 803
Author(s):  
Elia Nora Aquino-Bolaños ◽  
Alma Karina Garzón-García ◽  
Jimena Esther Alba-Jiménez ◽  
José Luis Chávez-Servia ◽  
Araceli Minerva Vera-Guzmán ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Characterization ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Green Beans ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Color Parameters

The green bean is an important crop worldwide, because it is rich in protein, dietary fiber, vitamins, and minerals, as well as bioactive compounds that provide it with important functional properties; however, the composition of many landraces is still unknown. The purpose of this project was to characterize Phaselus vulgaris and coccineus L. landrace green beans on pH, titratable acidity, total soluble solids, total sugars, color parameters, total phenols, monomeric anthocyanins, and in vitro antioxidant activity (DPPH and FRAP). Regarding the content of total sugars, differences were registered between both species, as opposed to results observed in total soluble solids. Color parameters showed higher reddish tones for P. vulgaris landraces, though P. coccineus had a higher total phenolic content, especially the reddish landraces, which correlated directly to a higher antioxidant activity by DPPH and FRAP. In the protein content, the species P. vulgaris registered the highest content. These results could contribute to a greater use and even promote the genetic improvement of the outstanding pods that serve as one of the main food products in rural regions for higher benefits.

scholarly journals Evaluation of fermented tea (kombucha) quality

2020 ◽  
Vol 26 (4) ◽  
Author(s):  
Vanesa Šliažaitė ◽  
Aurelija Paulauskienė ◽  
Aurimas Krasauskas
Keyword(s):  
Antioxidant Activity ◽  
Acetic Acid ◽  
Sensory Evaluation ◽  
Total Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Soluble Solids Content ◽  
Fermentation Conditions ◽  
Solids Content

The research was done at Aleksandras Stulginskis University (Vytautas Magnus University Agriculture Academy since 2019) in 2017–2018. The research object was kombucha beverage brewed from Camellia sinensis L. black, green, oolong, pu-erh tea and fermented for 9 and 22 days by microorganisms at different room lighting conditions. The soluble solids content, active acidity and titratable acidity were determined in teas fermented for 22 days. The total amount of phenolics compounds, antioxidant activity, yeast colonies and sensory evaluation of tea were determined in teas fermented for 9 days. The research results showed that the quality of fermented tea was dependent on the tea species, but fermentation conditions were not essential. During the fermentation the soluble solids content of tea decreased by an average of 0.60% and the content of acetic acid increased by 0.34%. The highest content of acetic acid was found on the 22nd day of fermentation in all species of teas. The active acidity (pH) of all investigated species of teas decreased significantly during the fermentation process. The total content of phenolic compunds in all species of teas during the fermentation increased from 20 to 57% regardless of fermentation conditions. The highest content of total phenolic compounds was established in teas fermented for 9 days. The antioxidant activity of teas fermented for 9 days varied depending on the fermentation conditions. For black and green teas fermented in the light the antioxidant activity decreased, for oolong and pu-erh teas fermented in the dark the antioxidant activity increased. The number of yeast colonies increased in all tea samples during the fermentation. The best taste was fixed for pu-erh tea, which scored the highest (11.4) in sensory evaluation.

Effects of thermal pasteurization on jambolan tropical juice bioactive compounds

2019 ◽  
Vol 121 (11) ◽  
pp. 2821-2834
Author(s):  
Gilciane Américo Albuquerque ◽  
Ana Vânia Carvalho ◽  
Lênio José Guerreiro de Faria ◽  
Renan Campos Chisté ◽  
Luiza Helena da Silva Martins ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Statistical Significance ◽  
Bioactive Compound ◽  
Enzymatic Browning ◽  
Total Phenolic ◽  
Optimal Point ◽  
Total Anthocyanin ◽  
Content Type ◽  
Activity Of Enzymes

Purpose Jambolan has be used as a diabetes-treatment aid, and it has become quite popular; studies have been carried out over the years on this fruit because it presents high activity against superoxide anion and hydroxyl radicals due to the bioactive compounds that may play an important role against oxidative stress. No studies have been reported on the effects of pasteurization on the bioactive compounds of jambolan tropical juice. The paper aims to discuss these issues. Design/methodology/approach For evaluation of the effects of pasteurization on jambolan juice bioactive compounds, a complete compound and rotational experimental design was carried out by varying temperature (80–90°C) and time (45–75 s). The bioactive compounds (total phenolic, total anthocyanin and antioxidant activity) and the enzymatic activity of enzymes (enzymatic browning) were assessed. Findings The study of bioactive compounds in the pasteurized juice of jambolan, showed that the total phenolics (TP) and ABTS antioxidant activity presented statistical significance (p<0.05). The action of enzymes causing enzymatic browning was only observed in the standard sample. The optimization of the pasteurization process with the maximum bioactive compound retention was 91.65°C for 69.45 s. The optimal point found is in agreement with studies on thermal treatment that recommend using short times at high temperatures for better retention of food constituents. Originality/value The incidence of chronic diseases in humans has increased significantly over the years, some bioactive phytochemicals present in fruits may help against these diseases, so the production of tropical jambolana juices can help to nourish and regulate the consumer health. Therefore, studying the maintenance of bioactive compounds present in this product could be an alternative for the production of healthier foods.

scholarly journals Potential of figs from cultivars grown in subtropical regions for canning purposes

2019 ◽  
Vol 54 ◽  
Author(s):  
Paula Nogueira Curi ◽  
Guilherme Locatelli ◽  
Francielly Corrêa Albergaria ◽  
Rafael Pio ◽  
Luiz Antônio de Pádua Filho ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Sensory Characteristics ◽  
Ficus Carica ◽  
Soluble Solids ◽  
Unit Mass ◽  
Total Soluble Solids ◽  
Texture Profile ◽  
Total Titratable Acidity ◽  
Color Texture

Abstract: The objective of this work was to evaluate the influence of fig (Ficus carica) cultivars grown in subtropical regions on the physicochemical, rheological, and sensorial characteristics of the canned figs. Fresh fruits of the cultivars were analyzed for length, diameter, unit mass, total soluble solids, total titratable acidity, pH, total soluble solids/total titratable acidity ratio, and color. Canned figs were evaluated for titratable acidity, pH, color, texture profile, and sensory characteristics. The different physicochemical characteristics of the fresh figs influenced those of the obtained canned fruits. The canned figs from 'Lemon' and 'Pingo de Mel' presented the lowest and highest pH, respectively, whereas those from 'Troiano' showed the highest total titratable acidity. As for color, after processing, the canned figs, in general, presented a more greenish and darker color than the fresh fruits. The canned figs from 'Brunswick' and 'Troiano' had the lowest acceptance, whereas those from 'Bêbera Branca' and 'Roxo de Valinhos', the greatest. Less acid and softer canned figs are more widely accepted, which can be obtained from all cultivars, except from Brunswick and Troiano.

scholarly journals Bioactive compounds in different acerola fruit cultivares

2017 ◽  
Vol 38 (4Supl1) ◽  
pp. 2505
Author(s):  
Flávia Aparecida De Carvalho Mariano-Nasser ◽  
Maurício Dominguez Nasser ◽  
Karina Aparecida Furlaneto ◽  
Juliana Arruda Ramos ◽  
Rogério Lopes Vieites ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Acid Content ◽  
Nutritional Value ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Instrumental Color ◽  
Total Antioxidant

The increased consumption of acerola in Brazil was triggered because it is considered as a functional food mainly for its high ascorbic acid content, but the fruit also has high nutritional value, high levels of phenolic compounds, total antioxidant activity, anthocyanins and carotenoids in its composition. The objective was to evaluate the chemical, physical-chemical and antioxidant activity of eight varieties of acerola tree. The acerolas used in the research were the harvest 2015, 8 varieties: BRS 235 - Apodi, Mirandópolis, Waldy - CATI 30, BRS 238 - Frutacor, Okinawa, BRS 236 - Cereja, Olivier and BRS 237 - Roxinha, from the Active Bank Germplasm APTA Regional Alta Paulista in Adamantina - SP. Avaluated the following attributes: pH, titratable acidity, soluble solids, reducing sugar, instrumental color, ascorbic acid, total phenolics, flavonoids and antioxidant activity. The design was completely randomized, 8 varieties and 3 replications of 20 fruits each. Acerola fruit of the analyzed varieties prove to be good sources of phenolic compounds and antioxidant activity, ensuring its excellent nutritional quality relative to combat free radicals. The variety BRS 236 - Cereja presents higher ascorbic acid content, antioxidant activity and phenolic compounds, and the lowest value for flavonoid, which was higher than the other cultivars, especially Olivier and Waldy CATI-30.

scholarly journals Physicochemical quality of araçaúna and grumixama at different ripening stages

2020 ◽  
Vol 42 (6) ◽  
Author(s):  
Bruna Lara Alvarenga Barros ◽  
Moises Zucoloto ◽  
Sarah Ola Moreira ◽  
Tiago de Oliveira Godinho ◽  
Stanley Bravo Buffon ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Cross Sectional ◽  
Ripening Stages ◽  
Solids Content

Abstract The physicochemical characteristics of fruits of species native to the Atlantic Forest are little known, especially during ripening. The aim of this work was to evaluate the effect of the interaction between ripening period and post-harvest storage of araçaúna and grumixama. Fruits were harvested at three ripening stages: green, partially ripe and ripe, according to the epicarp color, and separated into two groups, being stored for 2 and 48 hours. The following variables were evaluated: longitudinal (LD) and cross-sectional (CD) diameter, LD / CD ratio, fresh fruit mass (FM), pulp yield (PY), pH, soluble solids content (SS), titratable acidity (TA), SS / TA ratio, and ascorbic acid content (AA). Araçaúna fruits stand out due to their high PY (74.43%), with low SS (2.07 ºBrix) and high TA (1.17% citric acid). However, harvesting fully ripe fruits increases SS by 21% and reduces TA by 32.5%. Grumixama fruits are slightly sweet (6.06 ºBrix), with low acidity (0.39% citric acid), high vitamin C content (206.94 mg of ascorbic acid/100g of pulp), and harvest must be performed when fruits are fully ripe. Both species have pulp of potential quality to be commercially exploited, especially for processing.

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