Brazilian varieties of acerola ( Malpighia emarginata DC.) produced under tropical semi‐arid conditions: Bioactive phenolic compounds, sugars, organic acids, and antioxidant capacity

2021 ◽  
Author(s):  
Ianca Carneiro Ferreira ◽  
Vagner Pereira da Silva ◽  
João Claudio Vilvert ◽  
Flávio França Souza ◽  
Sérgio Tonetto Freitas ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Organic Acids ◽  
Antioxidant Capacity ◽  
Arid Conditions ◽  
Malpighia Emarginata ◽  
Semi Arid

scholarly journals Characterization of dried horseradish leaves pomace: phenolic compounds profile and antioxidant capacity, content of organic acids, pigments and volatile compounds

2020 ◽  
Vol 246 (8) ◽  
pp. 1647-1660
Author(s):  
Lolita Tomsone ◽  
Ruta Galoburda ◽  
Zanda Kruma ◽  
Ingmars Cinkmanis
Keyword(s):  
Phenolic Compounds ◽  
Organic Acids ◽  
Antioxidant Capacity ◽  
Volatile Compounds

Organic acids, sugars, phenolic compounds, and some horticultural characteristics of black and white mulberry accessions from Eastern Anatolia

2016 ◽  
Vol 96 (1) ◽  
pp. 27-33 ◽  
Author(s):  
Mustafa Kenan Gecer ◽  
Meleksen Akin ◽  
Muttalip Gundogdu ◽  
Sadiye Peral Eyduran ◽  
Sezai Ercisli ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Organic Acids ◽  
Antioxidant Capacity ◽  
Chlorogenic Acid ◽  
Phenolic Acids ◽  
Malic Acid ◽  
Coumaric Acid ◽  
Black And White ◽  
White Mulberry

Mulberries, Morus spp., grow in different growing regions of Turkey with a high diversity providing an opportunity to select superior accessions. The goal of the study was to determine the differences in phytochemical components and horticultural characteristics between white and black mulberry accessions in the Igdir province. Fruits of black and white mulberries collected from Igdir province were assayed for various horticultural characteristics including berry width, berry length, berry weight, and berry peduncle length. Samples were also assayed for vitamin C, organic acids (citric, tartaric, malic, succinic, and fumaric), sugars (glucose and fructose), phenolic acids (catechin, rutin, quercetin, chlorogenic, ferulic, o-coumaric, p-coumaric, caffeic, syringic, vanillic, and gallic acids), and antioxidant capacity [Trolox equivalent antioxidant capacity (TEAC) assay]. Differences (P < 0.05) were noted between accessions in berry length and berry weight. Malic acid was found to be the predominant organic acid regardless of species. Rutin (for black mulberry) and chlorogenic acid (for white mulberry) were the predominant phenolic acids. Black mulberry had higher glucose and fructose content than white mulberry. Analysis showed that black mulberry had higher content of tartaric acid, malic acid, TEAC, fructose, glucose, catechin, rutin, quercetin, o-coumaric acid, and caffeic acid compared with white mulberry (P < 0.01); however, white mulberry had higher content of succinic acid, vitamin C, chlorogenic acid, ferulic acid, p-coumaric acid, syringic acid, and gallic acid (P < 0.01). Our results provide a reference for further studies of mulberry fruits in detection of organic acids, sugars, antioxidant capacity, and phenolic compounds. Also, it is clear that we need standardized testing, extraction, and analysis protocols to compare genotypes grown in different countries.

scholarly journals Determination of phenolic compounds, antioxidant capacity and organic acids contents of Prunus domestica L., Prunus cerasifera Ehrh. and Prunus spinosa L. fruits by HPLC

2017 ◽  
Vol 29 (4) ◽  
pp. 507-510 ◽  
Author(s):  
Ferit Celik ◽  
Muttalip Gundogdu ◽  
Sevket Alp ◽  
Ferhad Muradoglu ◽  
Sezai Ercişli ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Organic Acids ◽  
Antioxidant Capacity ◽  
Prunus Domestica ◽  
Prunus Spinosa ◽  
Prunus Cerasifera

scholarly journals Characterization of Bioactive Compounds, Mineral Content and Antioxidant Capacity in Bean Varieties Grown in Semi-Arid Conditions in Zacatecas, Mexico

Foods ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 199 ◽  
Author(s):  
Ibeth Herrera-Hernández ◽  
Karen Armendáriz-Fernández ◽  
Ezequiel Muñoz-Márquez ◽  
Juan Sida-Arreola ◽  
Esteban Sánchez
Keyword(s):  
Antioxidant Capacity ◽  
Protein Content ◽  
Bioactive Compounds ◽  
Mineral Content ◽  
Reducing Power ◽  
Black Beans ◽  
Arid Conditions ◽  
Navy Beans ◽  
Semi Arid

This research describes the characterization of bioactive compounds, mineral content, and antioxidant capacity in bean varieties grown in semi-arid conditions in Zacatecas, Mexico. This will provide better progress perspectives for agriculture nationwide and will ensure that bean crops are in the condition to satisfy the population’s nutritional needs by placing it not only as one of the foodstuffs comprising Mexico’s basic diet but also as one of the legumes having greater biofortification potential in Mexico. Eleven bean varieties were collected (flor de mayo, bayo, frijola, patola, navy beans, flor de junio, reata beans, Japanese beans, black beans, canary beans, and pinto Saltillo). The evaluation done included the physical and physico-chemical characteristics, as well as the mineral content, bioactive compounds and antioxidant capacity of these bean varieties. Data gathered were subject to a variance and mean separation analysis. The most remarkable individual results were as follows: Canary beans had the highest iron content (105.29 mg/kg), while bayo beans had the highest zinc concentration (48.18 mg/kg) and reata beans had the highest level of protein (26.88%). The varieties showing the most remarkable results with regard to zinc, iron and protein content and antioxidant capacity were as follows: Flor de junio, flor de mayo, reata beans, navy beans and pinto Saltillo; however, the most remarkable variety in comprehensive terms was flor de junio, which showed a reducing power of 0.20%, an antioxidant capacity of 80.62% inhibition, a protein content of 0.17%, in addition to Ca (0.24%), Fe (90.97 mg/kg), Zn (27.23 mg/kg), fiber (3.22%), energy (353.50 kcal), phenols (94.82 mg gallic acid (GA)/g extract) and flavonoids (1.30 mg mg Cat/g−1 dw). Finally, we came to the conclusion that beans grown in Zacatecas, Mexico, offer a huge benefit to consumers as a result of the mineral, protein, fiber, bioactive compounds, and antioxidant capacity contributions such beans provide. Thus, these beans can be used in a biofortification program using micronutrients to improve their nutritional quality.

scholarly journals Some Important Food Quality Traits of Autochthonous Grape Cultivars

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Muhammed Kupe ◽  
Sezai Ercisli ◽  
Neva Karatas ◽  
Sona Skrovankova ◽  
Jiri Mlcek ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Organic Acids ◽  
Antioxidant Capacity ◽  
Chlorogenic Acid ◽  
Skin Color ◽  
Syringic Acid ◽  
Total Carotenoids ◽  
Local Cultivars ◽  
Wide Range ◽  
Grape Cultivars

Grapes (Vitis L.), one of the most important and old fruit crops in the world, are grown in a wide range of environments from Australia to North America and from Japan to Chile. All grape growing countries use both international and local cultivars in production to obtain fresh and dried fruits or wine. In Turkey, each region has their own local grape cultivars. Seven local cultivars and one standard grape cultivar, grown in Coruh valley, were analyzed for morphological traits (bunch size, berry color, and berry shape), biochemical characteristics (sugars, organic acids, vitamin C, phenolic compounds, total carotenoids, and flavonoids content), and % inhibition level (antioxidant capacity). The grape cultivars differed from each other in the morphological and biochemical traits. The grape berries contain predominantly nine main phenolic compounds, five organic acids, and two sugars. Among phenolic compounds, chlorogenic acid, syringic acid, rutin, and quercetin were found to be dominant for most of the cultivars between 2.365–5.112 mg/L, 0.923–2.147 mg/L, 0.856–1.711 mg/L, and 0.621–1.347 mg/L, respectively. The local cultivar Kirmizi Istanbul had more chlorogenic acid than the other cultivars. The berries with darker skin color, specifically Kara Turfanda and Nanebur, had higher % inhibition level (antioxidant capacity) than the brighter ones, which correspond also to the results of flavonoid contents. Overall, the local genotypes were found promising due to favorable properties and could be recommended for farmers and consumers.

scholarly journals Phenolic compounds, bioactive content and antioxidant capacity of the fruits of mulberry (Morus spp.) germplasm in Turkey

2017 ◽  
Vol 29 (2) ◽  
pp. 251-262 ◽  
Author(s):  
Muttalip Gundogdu ◽  
Ihsan Canan ◽  
Mustafa K. Gecer ◽  
Tuncay Kan ◽  
Sezai Ercisli
Keyword(s):  
Phenolic Compounds ◽  
Organic Acids ◽  
Antioxidant Capacity ◽  
Chlorogenic Acid ◽  
Gallic Acid ◽  
Syringic Acid ◽  
Coumaric Acid ◽  
Fruit Samples ◽  
Morus Spp ◽  
Antioxidant Characteristics

AbstractThe study was carried out in 2014 and 2015, and aimed to determine some important biochemical and antioxidant characteristics of the fruits of mulberry (Morus spp.) cultivars and genotypes found in Malatya (Turkey). Phenolic compounds (protocatechuic acid, 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, sugars, vitamin C and antioxidant capacity were analyzed in sampled fruits. The results showed that most of the biochemical content and antioxidant capacities of the cultivars and genotypes were significantly different from one another (p < 0.05). Among the phenolic compounds, rutin (118.23 mg 100 g-1), gallic acid (36.85 mg 100 g-1), and chlorogenic acid (92.07 mg 100 g-1) were determined to have the highest values for most of the fruit samples. Malic acid and citric acid were dominant among the organic acids for all the cultivars and genotypes except 44-Nrk-05. Glucose was measured as a more abundant sugar than fructose and sucrose in all samples. Antioxidant capacity, on the other hand, varied between 6.17 and 21.13 μmol TE g-1among the cultivars and genotypes analyzed.

scholarly journals Chemical Composition of 21 Cultivars of Sour Cherry (Prunus cerasus) Fruit Cultivated in Poland

Molecules ◽  
2020 ◽  
Vol 25 (19) ◽  
pp. 4587
Author(s):  
Anna Sokół-Łętowska ◽  
Alicja Z. Kucharska ◽  
Grzegorz Hodun ◽  
Marta Gołba
Keyword(s):  
Phenolic Compounds ◽  
Organic Acids ◽  
Antioxidant Capacity ◽  
Phenolic Compound ◽  
Sugar Content ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Sour Cherry ◽  
Prunus Cerasus ◽  
Harvest Maturity

Sour cherry (Prunus cerasus L.) is a very important fruit crop for producers as well as consumers. To obtain information on sour cherry fruit, we determined the sugar and organic acid composition and phenolic compound contents of twenty-one cultivars and genotypes of Prunus cerasus L. by HPLC quantification. Antioxidant capacity was determined by DPPH radical scavenging, reducing power (FRAP) and determination of substances reacting with Folin–Ciocalteu reagent (FCRS). The main organic acids in sour cherries were malic and malonic acids, and the main sugars were glucose and fructose. The highest sugar content was found in the “Lucyna” cultivar and the highest organic acids in “Paraszt Meggy” and “Suda Hardy”. The richest in phenolic compounds were “Wieluń 17”, “Sokówka Nowotomyska”, “Grosenkirch” “Sokówka Nowotomyska” “Grosenkirch” (anthocyanins, flavanols and total phenolics), and “Meteor” (phenolic acids). Flavan 3-ols were not quantified in every cultivar. “Dradem, “Turgieniewka”, “Wróble”, and “Nana” contained the smallest amounts of phenolic compounds. Antioxidant capacity was highly correlated with phenolic compound composition. According to principal component analysis (PCA), it was concluded that cultivars whose harvest maturity was medium to late contained more flavonols and anthocyanins and were characterized by higher antioxidant capacity than those whose harvest maturity was classified as early or early to medium.

ORGANIC ACIDS, SUGARS, PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF Malus floribunda coccinella FRUIT, PEEL AND FLESH

2018 ◽  
Vol 17 (5) ◽  
pp. 47-59
Author(s):  
Hacer Coklar ◽  
Mehmet Akbulut ◽  
Iliasu Alhassan ◽  
Şeyma Kirpitci ◽  
Emine Korkmaz
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Organic Acids ◽  
Fruit Peel ◽  
Malus Floribunda

PRODUCTION OF BLENDED JUICE FROM PUMPKIN, QUINCE, PERSIMMON

2018 ◽  
pp. 59-62
Author(s):  
I. A. Kyazimova ◽  
А. А. Kasumova ◽  
А. А. Nabiev
Keyword(s):  
Phenolic Compounds ◽  
Organic Acids ◽  
New Technology ◽  
Mineral Elements ◽  
Biologically Active ◽  
Active Components ◽  
Aliphatic Acids ◽  
Free Glucose ◽  
Dietary Value ◽  
Quantitative Indicators

Production of plant products, including juices around the world increases continuously. In the fruit and vegetable juices contain a significant amount of monosaccharides (glucose and fructose), organic acids, vitamins, phenolic compounds, mineral substances and other biologically active components that determine the nutritional and dietary value. For the prevention of various diseases associated with impaired metabolic processes, we developed a new technology of preparation of food by blending juice of pumpkin, quince and persimmon. Thus prepared organic blended juice contains a substantial amount of free glucose and fructose, different phenolic compounds, a sufficient amount of organic acids, mineral elements, including iodine and other components that determine its nutritional and biological value. In prepared juices were evaluated the quantitative indicators of β-carotene, vitamin C, glucose and fructose, sucrose, starch, pectin substances. Also in the atomic absorbtion spectrometer Analyst 400 (PerkinElmer, USA) was analyzed content of the organic acids and phenolic compounds. Prepared juices were tested in accordance with 10 point scoring scale. It is established that all juices contain a sufficient amount of the minerals. In pumpkin and quince juices not contain iodine while it presents in sufficient amount in persimmon juice that’s why in the blended juice mineral in addition to mineral elements iodine are contained. In pumpkin and persimmon aliphatic acids are contained in small amount. For this reason during the blending process was used quince juice which is rich in aliphatic acids. The blended juice is light straw color, with delicious flavor, a slight astringent property and a balanced taste.

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