EFFECT OF ELEVATED TEMPERATURE STORAGE ON STABILITY OF PINK GUAVA JUICE ADDED WITH MELASTOMA MALABATHRICUM FRUIT

This study focus on the stability of natural pigment from Melastoma malabathricum fruit in pink guava juice at 30°C and 60°C storage temperature. Analysis on the content of vitamin C, total phenolic content, lycopene, anthocyanin and color were conducted for 30 days. In general, the results showed higher reduction in all quality parameters at higher storage temperature. Freshly made PGJ contains 86.55±5.18 mg/100mL of vitamin C, 5.36±0.27 mg/L of lycopene, 933.50± 60.11 mgGAE/L of total phenolic content (TPC) and 1.36±0.32 mg/L of total monomeric anthocyanin. At day 30 of storage, vitamin C was reduced to 56.4% and 9.4% at 30oC and 60oC respectively. Total monomeric anthocyanins content was reduced to 38.2% and 7.2% at 30oC and 60°C respectively. Total phenolic content remained at day 30 was 12.1% and 7.5% at 30oC and 60oC respectively. While lycopene was found to be least affected by storage temperature compared to other quality attributes analyzed. The total color difference was increased drastically at 60oC between days 0 to 5 while linear increase was observed at 30oC storage. These studies provide useful information on the availability of the health beneficial compounds in fruit juice as well as their stability as natural food colourant during storage.

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Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field—A Comparison Study

Foods ◽

10.3390/foods10081943 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1943

Author(s):

Artur Wiktor ◽

Aleš Landfeld ◽

Aleksandra Matys ◽

Pavla Novotná ◽

Magdalena Dadan ◽

...

Keyword(s):

High Pressure ◽

Electric Field ◽

Total Phenolic Content ◽

Phenolic Content ◽

Reference Sample ◽

Pulsed Electric Field ◽

Quality Parameters ◽

High Pressure Processing ◽

Total Phenolic ◽

Hygroscopic Properties

The aim of this work was to compare selected physicochemical properties of air dried ‘Golden Delicious’ apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatment were used: HPP–400 MPa for 15 min, US–21 kHz, 180 W for 45 min, PEF–1 kV/cm, 3.5 kJ/kg. The quality of materials was evaluated by their rehydration properties, hygroscopicity, color and total phenolic content. To compare the effectiveness of the utilized methods, determined properties were expressed as relative comparison values against the reference sample obtained without any pretreatment in the same conditions. The performed research demonstrated that properties can be shaped by the application of proper pretreatment methods. For instance, PEF was shown to be the best method for improving water uptake during rehydration, whereas HPP was the most effective in decreasing hygroscopic properties in comparison with untreated dried apples. Among the investigated methods, HPP resulted in the deepest browning and thus total color difference, while the effects of US and PEF were comparable. For all pretreated dried apples, the total phenolic content was lower when compared with reference material, though the smallest drop was found in sonicated samples.

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Çukurova Bölgesi Koşullarında Farklı Zamanlarda Ekimi Yapılan Brüksel Lahanalarında Bitki Gelişimi, Verim ve Baş Kalitesi

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v7i7.1062-1068.2569 ◽

2019 ◽

Vol 7 (7) ◽

pp. 1062

Author(s):

İbrahim Burak Yılmaz ◽

Nebahat Sarı

Keyword(s):

Vitamin C ◽

Antioxidant Capacity ◽

Plant Height ◽

Total Phenolic Content ◽

Phenolic Content ◽

Growth Yield ◽

The Other ◽

Total Phenolic ◽

Brussels Sprout ◽

Main Shoot

In this study, plant growth, yield and sprout quality were investigated by planting at three different periods in three different Brussels sprout varieties in Çukurova Region. In this research, the effects of four different sowing and planting times on plant height (cm), main shoot diameter (mm), leaf number (number/plant), yield (g/m2), sprout weight (g), sprout diameter (mm), sprout height (mm), vitamin C (mg/100 g), antioxidant capacity [μmol trolox equivalents (TE)/g] and total phenolic content [mg gallic acid equivalent (GAE)/100 g] were investigated in Franklin Fı, Maximus Fı and Divino Fı Brussels sprout varieties. According to the research results; Maximus Fı variety was found to be longer, thicker and more leafy than the other varieties in terms of plant height, main shoot diameter and number of leaves. Based on yield, Maximus Fı variety was recorded to be more efficient (584.88 g/m2) than the other varieties (367.97 g/m2 and 259.82 g/m2 in Franklin Fı and Divino Fı, respectively). Maximus Fı was superior than the other Brussels sprout varieties, Franklin Fı and Divino Fı in terms of sprout weight, sprout diameter and sprout height. When the planting times were evaluated, it was recorded that the 1st period was more suitable in terms of both yield and sprout characteristics compared to the other periods. In the vitamin C content, antioxidant capacity and total phenolic content, Franklin Fı was showed higher rates than the other varieties and more nutrient content was detected in the late plantings.

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Jujube Cultivar Vitamin C Profile and Nutrient Dynamics during Maturation

HortScience ◽

10.21273/hortsci11945-17 ◽

2017 ◽

Vol 52 (6) ◽

pp. 859-867 ◽

Cited By ~ 1

Author(s):

Junxin Huang ◽

Robert Heyduck ◽

Richard D. Richins ◽

Dawn VanLeeuwen ◽

Mary A. O’Connell ◽

...

Keyword(s):

Vitamin C ◽

Total Phenolic Content ◽

Nutrient Dynamics ◽

Phenolic Content ◽

Titratable Acidity ◽

Soluble Solids ◽

Total Phenolic ◽

Science Center ◽

Mature Fruit ◽

High Sucrose

Vitamin C profiles of 46 jujube cultivars were assessed from 2012 to 2015, and fruit nutrient dynamics of 10 cultivars during maturation were examined from 25 Aug. to 7 Oct. 2014 at 2-week intervals at New Mexico State University’s Alcalde Sustainable Agriculture Science Center and Los Lunas Agricultural Science Center. This is the first report in the United States profiling Vitamin C in jujube cultivars. The vitamin C content of mature fruit of 45 (of 46) cultivars ranged from 225 to 530 mg/100 g fresh weight (FW) plus ‘Youzao’ having the highest content of 820 mg/100 g FW at early mature stage. In general, drying cultivars had higher vitamin C content than fresh-eating cultivars whereas ‘Jinsi’ series (multipurpose) had relatively higher vitamin C content than others (>400 mg/100 g FW). Fruit vitamin C and moisture content decreased significantly during the maturation process. The average vitamin C contents of nine cultivars at Alcalde decreased more than 40% based on FW from 25 Aug. to 7 Oct. To maximize the vitamin C benefit, the ideal stage to consume fresh-eating cultivars is the creamy stage. Titratable acidity and soluble solids increased significantly during maturation. In mature jujubes, the titratable acidity and soluble solids ranged between 0.27% to 0.46% and 27.2% to 33.7%, respectively. Glucose, fructose, and sucrose content also rose significantly during ripening. Mature fruits contained 31–82 mg/g FW glucose, 32–101 mg/g FW fructose, and 53–159 mg/g FW sucrose among the cultivars tested. Based on sucrose contents, cultivars can be divided into two groups, “high-sucrose” (more sucrose than glucose or fructose) and “low-sucrose” (less sucrose than glucose or fructose). ‘Dagua’, ‘Honeyjar’, ‘Lang’, ‘Li’, ‘Maya’, ‘Sugarcane’, and ‘Sherwood’ belong to the “high-sucrose” group. Total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH)-reducing capacity in fruit decreased during maturation, and the total phenolic content of mature jujube was 12–16 mg gallic acid equivalent (GAE)/g dry weight (DW). For mature fruit, ‘Li’ and ‘Li-2’ had the highest DPPH-scavenging efficiency whereas ‘Sugarcane’, ‘So’, and ‘Lang’ had the lowest at Alcalde, NM.

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Microencapsulation of Thunbergia laurifolia Crude Extract and Its Antioxidant Properties

Applied Science and Engineering Progress ◽

10.14416/j.asep.2020.11.002 ◽

2020 ◽

Author(s):

Catherine Nabbala ◽

Wunwisa Krasaekoopt

Keyword(s):

Antioxidant Activity ◽

Crude Extract ◽

Total Phenolic Content ◽

Phenolic Content ◽

Storage Temperature ◽

Antioxidant Properties ◽

Total Phenolic ◽

Coating Materials ◽

Antioxidant Power ◽

Thunbergia Laurifolia

In this study, the antioxidant activity and total phenolic content of Thunbergia laurifolia Lindl. or Rang Chuet (RC) extracts from leaf, stem and rhizome were evaluated by using ferric reducing antioxidant power assay (FRAP) and the folin ciocalteu method for total phenolic compounds (TPC).The extracts were prepared by infusion using different amount of plant powder (2.5, 5.0, and 7.5 g) at different concentrations of ethanol as 0, 25, 50, and 75% and extraction time of 24, 48, and 72 h. The crude extract of 7.5 g leaf powder extracted for 72 h using water as the extraction solvent showed the highest antioxidant properties and total phenolic content. This extraction condition produced a FRAP content of 2.62 ± 0.01 mmol Fe2+/g that was significantly differed from those of the stem and rhizome and the highest TPC content of 877.36±18.75 (mg GAE/g). The crude extract from the leaf was subsequently encapsulated by using β-cylcodextrin (BCD) and maltodextrin 20DE (MD) as coating materials using freeze drying method. The encapsulated powder was investigated for its antioxidant activity. The highest encapsulation efficiency (EE) was obtained when only maltodextrin 20DE was used. The storage stability of encapsulated T. luarifolia leaf crude extract was then studied by storing the encapsulated powder at 35, 45, and 55°C for 5 weeks. The storage temperature had no effect on the stability of the encapsulated powder when TPC was used as the criteria unlike that of FRAP which was inconsistent during storage.

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Kinetics of Total Phenolic Content and Total Color Difference During Liquid Smoking of Kashar Cheese

International Journal of Food Properties ◽

10.1080/10942912.2011.567432 ◽

2013 ◽

Vol 16 (4) ◽

pp. 852-866

Author(s):

Zafer Erbay ◽

Nurcan Koca

Keyword(s):

Total Phenolic Content ◽

Phenolic Content ◽

Color Difference ◽

Total Phenolic ◽

Kinetics Of ◽

Total Color Difference

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Compositional diversity in fruits of rowanberry (Sorbus aucuparia L.) genotypes originating from seeds

Genetika ◽

10.2298/gensr2001055b ◽

2020 ◽

Vol 52 (1) ◽

pp. 55-65

Author(s):

Mehmet Bozhuyuk ◽

Sezai Ercisli ◽

Rayda Ayed ◽

Tunde Jurikova ◽

Hafize Fidan ◽

...

Keyword(s):

Vitamin C ◽

Organic Acids ◽

Total Phenolic Content ◽

Phenolic Content ◽

Total Phenolic ◽

Anthocyanin Content ◽

Sorbus Aucuparia ◽

Total Anthocyanin ◽

Total Anthocyanin Content ◽

Wild Edible Fruits

Turkey has great ecological, topological and geographical diversity within the country and this diversity has contributed not only to a high genetic diversity, but has also allowed the successful introduction and cultivation of a great number of fruit tree taxa. Turkey is also known to have a great richness of wild edible fruits with regard to variety and biological diversity. Rowanberry or mountain ash (Sorbus aucuparia L.) is one of the wild edible fruits naturally found most parts of Turkey. Present study describes morphological (tree growth habit, fruit color) and biochemical fruit traits (vitamin C, organic acids, specific sugars, total phenolic content, total anthocyanin content, total antioxidant capacity) of 17 seed propagated rowanberry genotypes. We found significant differences among almost all studied parameters. The genotypes had diverse L, chroma and hue values, which found between 28.76-42.38%; 24.11-29.45% and 33.13-42.66%, respectively. Among sugars and organic acids, Glucose and Malic acid were dominant in rowanberry fruits, respectively. Total phenolic content, total anthocyanin content, vitamin C and antioxidant activity varied from 123-189 mg GAE per 100 g, 18-57 mg per 100 g, 25.6-40.2 mg per 100 g and 3.36-6.92 mM trolox equivalent per 100 g of fresh weight (FW) basis. Results suggest using rowanberry fruits in production of functional foods with high biologically active properties.

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