scholarly journals Quick Decline Disease Disturbs the Levels of Important Phytochemicals and Minerals in the Stem Bark of Mango (Mangifera indica)

2016 ◽  
Vol 2016 ◽  
pp. 1-7
Author(s):  
Abdul Saeed ◽  
Muhammad Aslam Shad ◽  
Haq Nawaz ◽  
Mustafa Nawaz Shafqat ◽  
Zahid Muneer ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Mangifera Indica ◽  
Stem Bark ◽  
Reducing Sugar ◽  
Total Sugars ◽  
Mango Tree ◽  
Decline Disease

Quick decline is one of the deadly diseases of mango (Mangifera indica) which causes a serious damage to the tree and its production. In the current study, we examined the levels of important phytochemicals and minerals in the stem bark of healthy and infected mango tree. Infected stem bark showed 12.5% lower levels of total sugars and 51.1% higher levels of proteins as compared to healthy parts, whereas no variation was observed in reducing sugar, free amino acid, and ascorbic acid. Among micronutrients, the levels of Zn, Na, Cr, and Cl were lowered by 25%, 54.3%, 25%, and 75.4%, respectively, whereas the level of Ni was 62.5% higher in the infected stem bark when compared with the healthy stem bark. However, other micronutrients did not show significant differences between healthy and infected parts. Among macronutrients, the quantity of N, P, and Mg showed an increase of 51.2%, 34.7%, and 27.6%, respectively, whereas the quantity of Ca and K was decreased by 25.2% and 7.66% in the infected stem barks as compared to healthy ones. The results of this study provide some basic but important information that may ultimately be helpful in managing the quick decline disease in the mango trees.

scholarly journals Evaluation of sugar and free amino acid during fermentation of ogi from maize, acha and sorghum

2021 ◽  
Vol 4 (2) ◽  
pp. 111
Author(s):  
Adekunbi Adetola Malomo ◽  
Babatunde Olawoye ◽  
Abiola Folakemi Olaniran ◽  
Omowumi Ibipeju Olaniyi ◽  
Adedoyin Adedayo ◽  
...  
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Sugar Content ◽  
Amino Acid Content ◽  
Principal Component ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Diabetic Patients ◽  
Fermentation Time

This research investigated effect of fermentation time and cereal type on the total reducing sugar (TRS), total sugar (TSS), and total free amino acid (TFA) during the production of ogi. The result showed that TFA generally increased with increase in fermentation time (7.916 – 17.596 mg/g). Maize, acha and sorghum ogi had the lowest total reducing sugar (TRS) at 0 h (16.927glucose mg/g), 12 h (16.655 glucose mg/g) and 48 h (18.212 glucose mg/g) respectively and TSS was lowest in acha ogi from 12 h to 48 h (33.191 - 34.370 glucose mg/g). Principal component analysis and Agglomerative hierarchical clustering were used to evaluate the variability in sugar and amino acid contents and ranked the contributions of the variables. The factors were divided into four principal components with cumulative variance contribution rate of 87.47%. The result showed that acha and sorghum ogi had lower sugar content than maize ogi during fermentation. This research suggested that maize, acha and sorghum can be used in the production of cereal based ogi for weaning food at 48 h due to high free amino acid content, and also advanced the use of acha in production of ogi for diabetic patients due to its low total sugar content.

Amylase Activity during Germination of γ-Irradiated Castor Seeds

1968 ◽  
Vol 23 (7) ◽  
pp. 946-949 ◽  
Author(s):  
R. J. Thanki ◽  
K. C. Patel ◽  
R. D. Patel
Keyword(s):  
Ascorbic Acid ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Amylase Activity ◽  
Γ Irradiation ◽  
Metabolic State ◽  
Castor Seeds

Amylase activity was not detected in the resting seeds. The amylase activity is newly formed during germination of the control and the irradiated seeds. The activity is greatly affected by the γ-irradiation. The high proportion of amylase in the control seedlings may be the result of the more active metabolic state of the seedlings. Irradiation is reported to interfere with the function of mitochondria. Ascorbic acid is found to inhibit the activity. Free amino acid cystine also play a role in the liberation of the amylase activity. Starch is utilized as one of the metabolites during germination.

scholarly journals EFFECTS OF CONCENTRATIONS OF CULTURE SOLUTION IN HYDROPONICS ON YIELD. QUALITY. AND STORABILITY OF HERBS

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 650f-650
Author(s):  
Kazuhiro Abe ◽  
Takashi Iwata
Keyword(s):  
Ascorbic Acid ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Culture Solution ◽  
Sensory Test ◽  
Chlorophyll Contents ◽  
Yield Quality

Concentrations of culture solution in hydroponics were changed for the purpose of improving the quality of herbs. Culture solution containing Ca(NO3)2·4H20:45g. KNO3:36g. MgSO4·7H20:22. 5g. NH4H2PO4:6. 75g, and Fe-EDTA:6. 67g in \batchmode \documentclass[fleqn,10pt,legalpaper]{article} \usepackage{amssymb} \usepackage{amsfonts} \usepackage{amsmath} \pagestyle{empty} \begin{document} \(45{\ell}\) \end{document} water was defined as 1 unit solution. Japanese honewort (Cryptotaenia japonica Hassk). soup celery (Apium graveolens L. var. dulce DC.). and parsley grown with 2 unit solution showed higher contents of ascorbic acid(ASA). phenols, free amino acid, and chlorophyll than those grown with 1 unit, but they showed lower yields and shorter shelf lives. Lowering the concentration of solution to 2/3 unit resulted in the increase of yield of peppermint, sage, basil, and perilla (Perilla frutescens Britton) and the decrease of ASA and chlorophyll contents. Shelf lives of berbs with 2/3 unit were longer than those with 1 unit. The smell of herbs tested in this experiment was not affected significantly in sensory test by the change of concentration of solution.

The Change Rules of Physiochemical Indexes of Luzhou-Flavor Daqu Based on Continuous Flow Chemical Analyzer

2014 ◽  
Vol 881-883 ◽  
pp. 761-765 ◽  
Author(s):  
Hui Bo Luo ◽  
Da Di Wang ◽  
Yi Wang ◽  
Yong Wang ◽  
Cai Hong Wang
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Continuous Flow ◽  
Free Amino ◽  
Reducing Sugars ◽  
Reducing Sugar ◽  
Total Acid ◽  
Chemical Analyzer

The continuous flow chemical analyzer was applied for the determination of the content of total acid, reducing sugars and free amino acids of Luzhou-flavor Daqu in the whole making process including fermentation and storage period. The result showed that the total acid, reducing sugars and free amino acids had a dramatic change in the period of Daqu fermentation and had a higher level with a small fluctuation in the prophase of Daqu storage. In the late phase of Daqu storage, the total acid and reducing sugars decreased considerably and tend to be stable finally, while the free amino acid was still maintained at a high level. The total acid and reducing sugar had a significant positive correlation (the correlation coefficient of total acid and reducing sugar content was 0.946,P<0.01), and both of them had no correlation with the content of free amino acid.

scholarly journals Effect of Location and Time of Harvest on Free Amino Acid and Free Sugar Contents of Florigiant Peanuts1

1980 ◽  
Vol 7 (2) ◽  
pp. 61-67 ◽  
Author(s):  
Chintana Oupadissakoon ◽  
Clyde T. Young ◽  
Francis G. Giesbrecht ◽  
Astor Perry
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Free Sugar ◽  
Total Sugars ◽  
Harvest Dates ◽  
Flavor Precursors ◽  
The Individual

Abstract Peanuts, Arachis hypogaea L., Florigiant cv., were grown in North Carolina counties, Northampton, Bertie, Chowan, Halifax, Hertford and Nash in order to determine the influence of locations and harvest dates on the individual free amino acids, free sugars, total sugars, arginine maturity index, and calcium. The peanuts were harvested at weekly intervals up to eight times, starting 125–130 days after planting. Location effects were significant for many precursors of typical roasted peanut flavor (aspartic acid, glutamic acid, peptide, and phenylalanine) and sugars (fructose, glucose, and sucrose). Locations did not significantly influence the atypicl roasted flavor precursors (tyrosine, lysine, and arginine). Changes in free amino acid and free sugar contents during the peanut harvesting period gave both linear and quadratic trends. Both free amino acid and sugar contents decreased after the early harvest times, followed by a flattening out near optimum harvesting period, and eventually increased during the late harvests. At optimum harvesting time, roasted flavor precursors were predominant among free amino acids comprising 64% of the total. Sucrose, a source of sugar reactants, constituted 86% of the total sugars.

scholarly journals Determination of Nutritional Content of Spondias Species from the Eastern Himalaya

2020 ◽  
pp. 12-17
Author(s):  
Thejangulie Angami ◽  
Lobsang Wangchu ◽  
Prankanu Debnath ◽  
Pranabjyoti Sarma ◽  
Barun Singh ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Acid Content ◽  
Free Amino ◽  
Radical Scavenging ◽  
Amino Acid Content ◽  
Eastern Region ◽  
Total Free Amino Acid ◽  
Fruit Species

The present study was carried out with the aim to screen out the nutritional characteristics of three underutilized fruit species of the genus Spondias which are seen grown wild in the forest of the north-eastern region of India, as the detail information on nutrient composition of these fruit species is scarce and people are unaware of the nutritional factor though inadvertently consuming a good amount of nutrients from these fruits. The present nutritional assessment revealed that the fruit of Spondias pinnata was found to possess highest TSS content (15.27 °Brix) however it was observed to exhibit higher acidity (4.59%) as well. The minimum titratable acidity was found in Spondias axillaris (2.45%). Spondias pinnata exhibited the highest ascorbic acid content (74.16 mg/100 g) followed by Spondias axillaris (61.60 mg/100 g) while the lowest (31.55 mg/100 g) was found in Spondias cytherea. Further, from the experiment, it was found that Spondias pinnata having the highest ascorbic acid was also found to exhibit highest DPPH free radical scavenging activity (68.49%). Spondias pinnata was also found to possess maximum reducing sugar (7.32%), total carbohydrate (12.51%), total chlorophyll (0.03 mg/g), total carotenoid (1.30 mg/100 g) and starch content (195.72 mg/100 g). As far as total free amino acid was concern, Spondias cytherea recorded highest total free amino acid content (158.67 mg/100 g) showing a wide variation in comparison to Spondias axillaris (25.33 mg/100 g) and Spondias pinnata (22.67 mg/100 g). These wild fruit species under study proved to be a good source of nutrients with a potential to fulfill the nutritional requirements locally.

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