scholarly journals The Effect of Differentiated Nutrition on the Content of Antioxidants in Broccoli

2014 ◽  
Vol 62 (3) ◽  
pp. 561-564
Author(s):  
Anton Uher ◽  
Miroslav Šlosár ◽  
Tomáš Lošák ◽  
Jaroslav Hlušek
Keyword(s):  
Vitamin C ◽  
Nitrogen Nutrition ◽  
Experimental Period ◽  
Vegetation Period ◽  
Fresh Mass ◽  
Antioxidant Compounds ◽  
Average Content ◽  
Carotene Content ◽  
The Impact ◽  
Β Carotene

The aim of this work is to determine the impact of differentiated nutrition, using different rates of nitrogen and sulphur, on the level of antioxidants, particularly vitamin E1 (α-tocopherol), vitamin C and β-carotene in the broccoli rosette. The experimental broccoli variety was Tiburon F1. It is a strong medium-late variety with a vegetation period of 82 days. In the 3-year field trial we observed the effects of different rates of nitrogen and sulphur on the amount of antioxidant compounds in broccoli. The experiment consisted of four fertilisation treatments: 1) unfertilised control, 2) fertilised with 200 kg N.ha−1, 3) also fertilized with 200 kg N.ha−1 and supplemented with 50 kg S.ha−1, 4) 200 kg.ha−1 and 60 kg S.ha−1 was applied. To determine the amount of β-carotene and vitamin E1, the slightly modified method of Olives Barb et al. (2006) was used. The vitamin C content was determined by titration. Nitrogen nutrition has a significant impact not only on the amount of harvested broccoli, but also on the content of β-carotene, vitamin C and vitamin E1. The average content of β-carotene for the entire experimental period ranged from 24.84 mg.kg−1 to 30.13 mg.kg−1 of fresh mass. The content of β-carotene in broccoli rosettes increased as per the following order of treatments: control > N:S (200:50 kg.ha−1) > N:S (200:60 kg.ha−1) > N (kg.ha−1). The β-carotene content increased significantly only in treatment 2 (30.13 mg.kg−1) as compared to all the other treatments. The level of vitamin C revealed the significant effect of fertilisation in all the treatments (567.9–614.2 mg.kg−1) in contrast to the control variant (528.4 mg.kg−1). What is more, in treatment 4 the content of vitamin C increased significantly in contrast to fertilised treatments 2 and 3. The average content of vitamin E1 ranged from 4.33 mg.kg−1 to 4.88 mg.kg−1 of fresh mass. There were no significant differences among the untreated control and fertilised treatments 2 and 3. The only significant decrease in the content of vitamin E1 was detected in treatment 4 as against the unfertilised treatment 1.

scholarly journals Impact of organic or conventional cultivation and drying method on phenolic compounds, carotenoids and vitamin C contents in tomato

2021 ◽  
Vol 10 (1) ◽  
pp. 360-372
Author(s):  
Christophe Dabiré ◽  
Abdoulaye Sérémé ◽  
Abdoudramane Sanou ◽  
Virginie Marie Dakéné ◽  
W. D. B. Aimée Guissou ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Drying Method ◽  
Carotene Content ◽  
Conventional Agriculture ◽  
Organic Cultivation ◽  
Significant Difference ◽  
Cultivation Practice ◽  
The Impact ◽  
Β Carotene

Nowadays, organic foods are recognized for having a better nutritional quality than those from conventional agriculture, which explains the growing demand for organic vegetables. For the present research, three tomato cultivars, Mongal F1, Roma VF and F1 Cobra 26 were grown using conventional and organic methods, to assess the impact of cultivation practices and drying method on the micronutrient content of these cultivars. Samples were compared for micronutrient content of lycopene, β-carotene, flavonoids, vitamin C and total content of phenolic compounds using the FRAP and DPPH methods. The results show a high antioxidant activity (5901.338 mmol TE/100g and 6020.545 mmol TE/100g) and a high content of total polyphenols (1595.046 mg EAG/100g DM) for organic growing. The average contents of flavonoids (121.572 mg/100g DM and 129.053 mg/100g DM), β-carotene (39.618 mg/100g DM and 39.751 mg/100g DM), lycopene (169.739 mg/100g DM and 168.894 mg/100g DM) and vitamin C (301.995 mg/100g and 268.252 mg/100g DM) in tomatoes from organic and conventional cultivation show no statistically significant difference. After drying, results report an increase of 188.88% of Flavonoids content (from 62.413 ± 47.285 for mashed tomato to 180.304 ± 72.152 for dried Tomato); a decrease of 34.60%, 27.18% and 47.95% respectively for β-carotene content (from 47.388 ± 1.615 mg /100g DM for mashed tomato to 30.988 ± 0.767 mg /100g DM for dried tomato), lycopene content (from 188.085 ± 7.100 mg/100g DM for mashed tomato to 136.955 ± 2.810mg/100g DM for tomato dried) and vitamin C content (from 385.686 ± 37.825 mg/100g for mashed tomato to 200.743 ± 14.181mg/100g DM for dried tomato). There is variability in the micronutrient content depending on the variety of tomato, the cultivation practice and the processing technique used. Organic cultivation practice improves the micronutrient content. Using gas dryers for drying has the most detrimental effects on the micronutrient content.

scholarly journals Influence of feeding different vegetables on plasma levels of carotenoids, folate and vitamin C. Effect of disruption of the vegetable matrix

1999 ◽  
Vol 82 (3) ◽  
pp. 203-212 ◽  
Author(s):  
Karin H. van het Hof ◽  
Lilian B. M. Tijburg ◽  
K. Pietrzik ◽  
Jan A. Weststrate
Keyword(s):  
Vitamin C ◽  
Plasma Levels ◽  
Vegetable Intake ◽  
Block Design ◽  
Plasma Concentrations ◽  
Carotene Content ◽  
Beneficial Effects ◽  
Incomplete Block Design ◽  
Β Carotene ◽  
Green Peas

Carotenoids, folate and vitamin C may contribute to the observed beneficial effects of increased vegetable intake. Currently, knowledge on the bioavailability of these compounds from vegetables is limited. We compared the efficacy of different vegetables, at the same level of intake (i.e. 300 g/d), in increasing plasma levels of carotenoids, folate and vitamin C and we investigated if disruption of the vegetable matrix would enhance the bioavailability of these micronutrients. In an incomplete block design, sixty-nine volunteers consumed a control meal without vegetables and three out of four vegetable meals (i.e. broccoli, green peas, whole leaf spinach, chopped spinach; containing between 1·7 and 24·6 mg β-carotene, 3·8 and 26 mg lutein, 0·22 and 0·60 mg folate and 26 and 93 mg vitamin C) or a meal supplemented with synthetic β-carotene (33·3 mg). Meals were consumed for 4 d and fasting blood samples were taken at the end of each period. Consumption of the spinach-supplemented meal did not affect plasma levels of β-carotene, although the β-carotene content was 10-fold those of broccoli and green peas, which induced significant increases in plasma β-carotene levels (28 (95 % CI 6·4, 55) % and 26 (95 % CI 2·6, 54) % respectively). The β-carotene-supplemented meal increased plasma concentrations of β-carotene effectively (517 (95 % CI 409, 648) %). All vegetable meals increased the plasma concentrations of lutein and vitamin C significantly. Broccoli and green peas were, when expressed per mg carotenoid consumed, also more effective sources of lutein than spinach. A significant increase in plasma folate concentration was found only after consumption of the spinach-supplemented meal, which provided the highest level of folate. Disruption of the spinach matrix increased the plasma responses to both lutein (14 (95 % CI 3·7, 25) %) and folate (10 (95 % CI 2·2, 18) %), whereas it did not affect the response to β-carotene. We conclude that the bioavailabilities of β-carotene and lutein vary substantially among different vegetables and that the bioavailabilities of lutein and folate from spinach can be improved by disruption of the vegetable matrix.

scholarly journals Obtaining and characterization of freeze-dried whole taro root (Colocasia esculenta), mucilage and residue as functional food

2018 ◽  
Vol 17 (1) ◽  
pp. 9 ◽  
Author(s):  
Juliana De Brito Maia Miamoto ◽  
Joelma Pereira ◽  
Suzan Kelly Vilela Bertolucci
Keyword(s):  
Vitamin C ◽  
Functional Food ◽  
Starch Content ◽  
Colocasia Esculenta ◽  
Carotene Content ◽  
Phytochemical Content ◽  
Industrial Processing ◽  
Popular Medicine ◽  
Freeze Dried ◽  
Β Carotene

TTaro root (Colocasia esculenta L.), a starch based plant widely grown for direct consumption, has been produced for more than 2000 years in regions with a tropical climate. In Brazil, it is a crop grown by small producers, using it for direct consumption. Some industries use the tubers for preparation of baby food; however, there is no industrial processing of taro root. It contains high caloric and protein value and has elements such as phosphorus and potassium and B-complex vitamins; moreover, in popular medicine, it has recognized medicinal properties of detoxification, purification, anti-beriberi properties, etc. The purpose of this study was to determine, characterize and obtain whole taro root flour and its subproducts (mucilage and residue from mucilage extraction) by means of physical-chemical analyses, with a view toward discovering its potential qualities as a functional food. The freeze-dried flours of taro root had considerable proximate composition with lipid values below wheat flour. Starch appeared in the three types of taro root flour at significant levels. The nutritional fiber content was on average 50% greater than the daily requirements of an individual. The minerals Zn, Fe and Mn appeared at levels able to meet significant percentages of the daily needs of children, as well as the vitamin C and β-carotene content. Phytochemical compounds, saponins, anthocyanins and polyphenols were present in all the flours. As a result, we concluded that these taro root flours constitute a viable alternative to production of bakery products based on their starch content. Whole taro root flours and their subproducts may be considered as having potential for functional foods due to their vitamin, mineral, protein and phytochemical content, in addition to their expressive quantity of fiber.Key-words: chemical composition of foods, taro root flour, nutritional fiber, vitamin C, β-carotene, phytochemicals.

scholarly journals Nitrogen and potassium supplied by phenological stages affect the carotenoid and nutritive content of the tomato fruit

2021 ◽  
Vol 49 (2) ◽  
pp. 12320
Author(s):  
Cesar SAN MARTÍN-HERNÁNDEZ ◽  
Fernando C. GÓMEZ-MERINO ◽  
Crescenciano SAUCEDO-VELOZ ◽  
Eber A. QUINTANA-OBREGÓN ◽  
María D. MUY-RANGEL ◽  
...  
Keyword(s):  
Vitamin C ◽  
Fruit Juice ◽  
Tomato Fruit ◽  
Reproductive Stage ◽  
Vegetative Stage ◽  
Phenological Stages ◽  
C Protein ◽  
Horticultural Crops ◽  
The Impact ◽  
Β Carotene

The effect of nitrogen (N) and potassium (K) supply by phenological stages of horticultural crops such as tomato has been little explored so far. In this study, we evaluated the impact of N supply in the vegetative stage and K in the reproductive stage of tomato, on the carotenoid and nutritive content of fruits of three truss clusters. The concentrations of protein, lycopene, β-carotene, sugars, vitamin C and fruit juice were affected by the N and K application by phenological stages, although the N×K interaction was not significant in the last three variables. Increases in N from 10 to 16 molc m-3 of nutrient solution (NS) in the vegetative stage of the crop increased the concentrations of protein, vitamin C, sugars (temporarily) and fruit juice. Likewise, increases in potassium (5 to 13 molc m-3 NS) in the reproductive stage of the crop raised the concentrations of sugars, vitamin C, protein, lycopene, β-carotene and fruit juice. The concentration of carotenoids and the nutritional value of the tomato fruit were influenced by N and K nutrition by phenological stages, and these effects change slightly depending on the cluster harvested and the temperature during the growing cycle.

Effects of processing and packaging on vitamin C and β-carotene content of ready-to-use (RTU) vegetables

2000 ◽  
Vol 33 (2) ◽  
pp. 131-136 ◽  
Author(s):  
A Hussein ◽  
J.A Odumeru ◽  
T Ayanbadejo ◽  
H Faulkner ◽  
W.B McNab ◽  
...  
Keyword(s):  
Vitamin C ◽  
Carotene Content ◽  
Β Carotene

scholarly journals The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree

Foods ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 32 ◽  
Author(s):  
Marilú A. Silva-Espinoza ◽  
Charfedinne Ayed ◽  
Timothy Foster ◽  
María del Mar Camacho ◽  
Nuria Martínez-Navarrete
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Freeze Drying ◽  
Low Pressure ◽  
High Water Content ◽  
Freeze Dried ◽  
Drying Conditions ◽  
The Impact ◽  
Shelf Temperature ◽  
Β Carotene

Fruits are essential for a healthy diet, as they contribute to the prevention of cardiovascular diseases and some cancers, which is attributed to their high bioactive compound content contributing to their antioxidant capacity. Nevertheless, fruits have a short shelf life due to their high-water content, and freeze-drying is a well-known technique to preserve their nutritive quality. However, it is an expensive technology, both due to the use of low pressure and long processing time. Therefore, an optimisation of variables such as the freezing rate, working pressure and shelf temperature during freeze-drying may preserve fruit quality while reducing the time and costs. The impact of these variables on colour, porosity, mechanical properties, water content, vitamin C, total phenols, β-carotene, and antioxidant activity of a freeze-dried orange puree was evaluated. The results showed a great impact of pressure and shelf temperature on luminosity, chroma and water content. Vitamin C and β-carotene were more preserved with higher shelf temperatures (shorter times of processing) and lower pressure, respectively. The optimum freeze-drying conditions preserving the nutrients, and with an interesting structural property, perceived as a crunchy product by consumers, are low pressure (5 Pa) and high shelf temperature (50 °C).

scholarly journals Impact of Selenium and Copper Nanoparticles on Yield, Antioxidant System, and Fruit Quality of Tomato Plants

Plants ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 355 ◽  
Author(s):  
Hernández-Hernández ◽  
Quiterio-Gutiérrez ◽  
Cadenas-Pliego ◽  
Ortega-Ortiz ◽  
Hernández-Fuentes ◽  
...  
Keyword(s):  
Vitamin C ◽  
Fruit Quality ◽  
Tomato Fruit ◽  
Titratable Acidity ◽  
Good Alternative ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Tomato Yield ◽  
The Impact

The effects of nanoparticles (NPs) on plants are contrasting; these depend on the model plant, the synthesis of the nanoparticles (concentration, size, shape), and the forms of application (foliar, substrate, seeds). For this reason, the objective of this study was to report the impact of different concentrations of selenium (Se) and copper (Cu) NPs on yield, antioxidant capacity, and quality of tomato fruit. The different concentrations of Se and Cu NPs were applied to the substrate every 15 days (five applications). The yield was determined until day 102 after the transplant. Non-enzymatic and enzymatic antioxidant compounds were determined in the leaves and fruits as well as the fruit quality at harvest. The results indicate that tomato yield was increased by up to 21% with 10 mg L−1 of Se NPs. In leaves, Se and Cu NPs increased the content of chlorophyll, vitamin C, glutathione, 2,2′-azino-bis(3-ethylbenzthiazolin-6-sulfonic acid (ABTS), superoxide dismutase (SOD), glutathione peroxidase (GPX) and phenylalanine ammonia liasa (PAL). In fruits, they increased vitamin C, glutathione, flavonoids, firmness, total soluble solids, and titratable acidity. The combination of Se and Cu NPs at optimal concentrations could be a good alternative to improve tomato yield and quality, but more studies are needed to elucidate their effects more clearly.

Influence of Drying by Convective Air Dryer or Power Ultrasound on the Vitamin C and β-Carotene Content of Carrots

2010 ◽  
Vol 58 (19) ◽  
pp. 10539-10544 ◽  
Author(s):  
Juana Frias ◽  
Elena Peñas ◽  
Mónica Ullate ◽  
Concepción Vidal-Valverde
Keyword(s):  
Vitamin C ◽  
Carotene Content ◽  
Power Ultrasound ◽  
Air Dryer ◽  
Β Carotene

scholarly journals EFFICIENCY OF SPRING BARLEY SEED PRE-SOWING TREATMENT WITH FUNGICIDES

2020 ◽  
pp. 42-49
Author(s):  
А. А. Postovalov ◽  
S. F. Sukhanova
Keyword(s):  
Root Rot ◽  
Spring Barley ◽  
Experimental Period ◽  
Vegetation Period ◽  
Regression Equation ◽  
Hydrothermal Conditions ◽  
Disease Progress ◽  
Seedbed Preparation ◽  
The Impact ◽  
Rate Of Consumption

The paper shows the effect of fungicide seed pre-treatment on the productivity and infestibility of spring barley root rot which is seen as the most common and harmful disease in the Kurgan region. The authors highlight the hydrothermal conditions were favorable for spring barley cultivation within the experimental period. The hydrothermal coefficient of summer months of the vegetation period in 2017 was 1.03; 2018 - 0.89, and in 2019 - 0.95. The researchers found out that the disease progress index depended on hydrothermal conditions of the vegetation period, and was reduced by means of favorable regime of moisture, root rot development. The regression equation is as follows: y = 108.7-90.9x. The researchers observed lower disease progress, with the most effective root rot suppressed by Scarlet and Polaris specimens (the disease progress index decreased to 9.6-13.1%). At pre-sowing treatment of seeds there was The impact of seedbed preparation on the disease progress index was 37.4%. When treating seeds with specimens, spring barley yield increased by 9.3-17.3%. Spring barley productivity increased under favorable hydrothermal conditions, the effect of this factor was 23,8%, and the effect of pre-sowing treatment of seeds was 55,5%. During the research period the spring barley yield decreased while root rot infestation increased; the regression equation is as follows: y = 28.36 - 0.49x. To reduce the infestation of root rot and increase the productivity of spring barley, the paper suggests to apply pre-sowing disinfection of seeds with specimens Scarlet (rate of consumption of 0.4 l/t) and Polaris (rate of consumption of 1.5 l/t), while the disease progress rate reduced and yield increases by 13.2-17.3%.

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