scholarly journals Vitamin C, Chlorophyll Content and Total Phenolic Compounds in Artemisia lactiflora as Affected by Different Organic Fertilizers

2020 ◽  
Vol 19 (4) ◽  
Author(s):  
Narin Taokaenchan ◽  
◽  
Pawinee Areesrisom ◽  
Sakchai Satienperakul ◽  
◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Chlorophyll Content ◽  
Organic Fertilizers ◽  
Total Phenolic ◽  
Total Phenolic Compounds

scholarly journals Contents of dry matter, soluble sol­ids, vitamin C and phenolic compounds in the pulp and peel of different cultivars of pear fruits

2021 ◽  
Vol 28 (2) ◽  
Author(s):  
Jaunė Blažytė ◽  
Nijolė Vaitkevičienė
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Dry Matter ◽  
Total Content ◽  
Biologically Active ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Pear Fruit ◽  
Fruit Peel

The aim of this work was to investigate and compare the amounts of biologically active compounds, dry matter and soluble solids in pulp and peels of four pear cultivars (‘Ksena’, ‘Beloruskaja pozdniaja’, ‘Alna’ and ‘Aleksandr Lucas’). The research was carried out at Vytautas Magnus University Agriculture Academy (Lithuania) in 2020. Four pear cultivars (‘Ksena’, ‘Beloruskaja pozdniaja’, ‘Alna’ and ‘Aleksandr Lucas’) were cultivated at a farm in the Joniškis District of Lithuania. Pears were grown following traditional pear production technology. The amounts of dry matter, soluble solids, vitamin C and fiber were determined using the standard method. The total content of phenolic compounds was determined using a Folin-Ciocalteu reagent with a UV/VIS spectrophotometer. The research results showed that significantly the highest amounts of soluble solids were found in the ‘Alna’ pear fruit pulp (14.25% f. w.). The ‘Alna’ peel sample had significantly the highest amount of total phenolic compounds (1290.99 mg 100 g–1 d. w.). The highest content of dry matter was found in the ‘Aleksandr Lucas’ pear fruit peel (24.67%). The ‘Aleksandr Lucas’ and ‘Beloruskaja pozdniaja’ pear fruit peel contained significantly the highest amounts of vitamin C (2.70 and 2.63 mg 100 g–1 f. w., respectively). The highest content of fiber was found in the ‘Ksena’ fruit peel (36.12% d. w.). The investigated pear peel sample had significantly higher amounts of dry matter, vitamin C, total phenolic compounds and fiber than the pulp. However, the pulp contains the highest contents of soluble solids.

Characteristics of the raw fruit, industrial pulp, and commercial jam elaborated with Spanish quince (Cydonia oblonga Miller)

2020 ◽  
pp. 623
Author(s):  
Esther Vidal Cascales ◽  
José María Ros García
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Water Activity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Microbiological Analysis ◽  
Total Phenolic Compounds ◽  
And Storage

Quince fruit and two industrial derivates (pulp and jam) were characterized from physicochemical, nutritional and microbiological viewpoint. Quinces were collected at maturity (September) in Murcia (Spain). Quinces were converted at a processing factory in pulp (intermediate product) and, in the same factory, this pulp was transformed in jam. The pH, soluble solids, acidity, color, moisture, water activity, total phenolic compounds, antioxidant activity, vitamin C and flavonoids were measured for all samples, while for microbiological analysis was only used quince jam. There were significant differences among quince fruit, industrial pulp and commercial jam. Processing caused pH, moisture and water activity decrease, while soluble solids increase. Total phenolic compounds and antioxidant activity increased in the pulp and in the jam. The effect of cooking and storage was a decrease of vitamin C and flavonoids in the jam. Quince jam presented a total number of molds and yeasts lower than 2 log cfu/g. Although the production parameters affect to the quality of the quince jam, it is a sensory attractive food with healthy properties.

scholarly journals Supplementary Far-Red and Blue Lights Influence the Biomass and Phytochemical Profiles of Two Lettuce Cultivars in Plant Factory

Molecules ◽  
2021 ◽  
Vol 26 (23) ◽  
pp. 7405
Author(s):  
Yamin Li ◽  
Linyuan Wu ◽  
Haozhao Jiang ◽  
Rui He ◽  
Shiwei Song ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Chlorophyll A ◽  
Photon Flux ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Total Phenolic Compounds ◽  
Leaf Color ◽  
Plant Factory ◽  
Leaf Lettuce

Three different LED spectra (W: White light; WFR: W + far-red light; WB: W + blue light) with similar photosynthetic photon flux density (PPFD) were designed to explore the effects of supplementary far-red and blue lights on leaf color, biomass and phytochemicals of two cultivars of red-leaf lettuce (“Yanzhi” and “Red Butter”) in an artificial lighting plant factory. Lettuce plants under WB had redder leaf color and significantly higher contents of pigments, such as chlorophyll a, chlorophyll b, chlorophyll (a + b) and anthocyanins. The accumulation of health-promoting compounds, such as vitamin C, vitamin A, total phenolic compounds, total flavonoids and anthocyanins in the two lettuce cultivars were obviously enhanced by WB. Lettuce under WFR showed remarkable increase in fresh weight and dry weight; meanwhile, significant decreases of pigments, total phenolic compounds, total flavonoids and vitamin C were found. Thus, in the plant factory system, the application of WB can improve the coloration and quality of red leaf lettuce while WFR was encouraged for the purpose of elevating the yield of lettuce.

scholarly journals Influence of shell material on vitamin C content, total phenolic compounds, sorption isotherms and particle size of spray-dried camu-camu juice

Fruits ◽  
2013 ◽  
Vol 68 (3) ◽  
pp. 175-183 ◽  
Author(s):  
Nina K. Silva ◽  
Felix E.P. Cornejo ◽  
Flavia S. Gomes ◽  
Sergio M. Pontes ◽  
Virgínia M. Matta ◽  
...  
Keyword(s):  
Particle Size ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Sorption Isotherms ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Shell Material ◽  
Spray Dried

scholarly journals Physico-chemical and sensory evaluation of a mango-based fruit bar

DYNA ◽  
2019 ◽  
Vol 86 (210) ◽  
pp. 276-283
Author(s):  
Maria Alejandra Leguizamón Delgado ◽  
Alba Lucía Duque Cifuentes ◽  
Victor Dumar Quintero Castaño
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Raw Material ◽  
Total Phenolic ◽  
Drying Methods ◽  
Total Phenolic Compounds ◽  
Microwave Assisted ◽  
Physico Chemical ◽  
Mango Peel

The objective of this work was the evaluation of a mango-based fruit bar. Tommy Atkins pulp and mango peel physicochemically were characterized. Three drying methods were compared: lyophilization, convection drying, and microwave assisted convection drying. Subsequently six formulations were made varying the amount of pectin from 0.5 to 2.5%, water, inulin, glycerol and ascorbic acid. The results obtained showed that microwave-assisted convection drying at 40 ° C for the shell showed a higher concentration of fiber. Two formulations were selected for physicochemical, microbiological and sensory analysis. Formulation D with a higher percentage of pectin was more widely accepted. The values obtained from vitamin C and total phenolic compounds show that the formulation of a fruit bar is feasible, taking advantage of the shell mainly as a raw material for foods with functional characteristics.

scholarly journals Phytochemical analysis of Cynara scolymus L. cultivated in Mongolia

2014 ◽  
Vol 15 ◽  
pp. 40-42 ◽  
Author(s):  
N Tsevegsuren ◽  
G Davaakhuu ◽  
Ts Udval
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Total Phenolic ◽  
Phytochemical Analysis ◽  
Total Phenolic Compounds ◽  
Bioactive Constituents ◽  
Total Proteins ◽  
Cynara Scolymus ◽  
Plant Parts ◽  
Phytochemical Composition

Cynara scolymus L. (Artichoke) is a traditionally consumed vegetable in many countries. In Mongolia, this plant has been successfully cultivated during the last years. The present study is an attempt to investigate the phytochemical composition of C.scolymus L. The result reveals the presence of bioactive constituents comprising flavonoids, total phenolic compounds, saponins and total proteins, carbohydrates, lipids and vitamin C in plant parts. The presence of these phytochemicals can be correlated with the medicinal potential of this plant.DOI: http://doi.dx.org/10.5564/mjc.v15i0.320Mongolian Journal of Chemistry 15 (41), 2014, p40-42

scholarly journals Antioxidant complexes of sea buckthorn (Hippopha? rhamnoides L.) of northwest Russia

2021 ◽  
Vol 83 (1) ◽  
pp. 108-114
Author(s):  
L. P. Nilova ◽  
S. M. Malyutenkova
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Phenolic Acids ◽  
Sea Buckthorn ◽  
Total Phenolic ◽  
Phenolic Antioxidants ◽  
Total Phenolic Compounds ◽  
Botanical Variety ◽  
Botanical Varieties

Sea buckthorn fruits, due to the content of complexes of water- and fat-soluble antioxidants, have therapeutic and prophylactic properties. Their content depends on the species, subspecies, varieties, botanical varieties, ecological and geographical origin of sea buckthorn fruits. The paper presents the results of studies of the composition of antioxidants and antioxidant activity of three botanical varieties of sea buckthorn (Hippopha? rhamnoides L.) growing in the Leningrad region of the northwestern region of Russia. As part of the antioxidant complex, the content of phenolic antioxidants (phenolic compounds, flavonoids, phenolic acids) and vitamin C was investigated. The greatest variability of water-soluble sea buckthorn antioxidants is associated with the content of vitamin C – from 82 to 297 mg/100g, depending on the botanical variety. The content of total phenolic compounds was 600–795 mg/100g, and the content of flavonoids and phenolic acids was 265–346 and 105–170 mg/100g, respectively. In the complex of fat-soluble antioxidants of sea buckthorn fruits of different varieties, the content of vitamin E and carotenoids was investigated, which was 6.9–8.3 and 10.7–14.9 mg/100g, respectively. The content of vitamin C influences the formation of antioxidant properties determined by the DPPH method and coulometric titration of water and alcohol fractions, forming a number of botanical varieties of sea buckthorn: Orange> Vitamin> Giant. The antioxidant activity of alcoholic fractions is 1.3–1.7 times higher than that of aqueous fractions, depending on the botanical variety of sea buckthorn fruits. The content of phenolic antioxidants (total phenolic compounds, flavonoids and phenolic acids) influenced the antioxidant activity determined by the FRAP method, forming a number of sea buckthorn varieties: Vitamin> Orange> Giant

Phytochemical composition and antioxidant activity of Malus baccata (L.) Borkh. fruits

2020 ◽  
Vol 3 (1) ◽  
pp. 47
Author(s):  
Nadezhda Petkova ◽  
Manol Ognyanov ◽  
Blaga Inyutin ◽  
Petar Zhelev ◽  
Panteley Denev
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Ethanol Extract ◽  
Titratable Acidity ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Frap Assay ◽  
Phytochemical Composition ◽  
Malus Baccata

Crab apple (Malus baccata (L.) Borkh.) was mainly distributed in Europe as an ornamental plant, but the nutritional properties of its edible fruits were not fully revealed. The aim of the current study was to characterize the phytochemical composition of ripen carb apple fruits and to evaluate their nutritional and antioxidant potentials. The fruits were assayed for moisture and ash content, proteins, lipids, carbohydrates, titratable acidity (TA), pH, total phenolic compounds and natural pigments. Among the analyzed carbohydrates cellulose was found in the highest content (6% dw), followed by sugars (sucrose, glucose and fructose) and 1.8 % dw uronic acids. The total chlorophylls and carotenoids contents in their fruits were 6.51 and 4.80 μg/g fw, respectively. Total monomeric anthocyanins were not detected. The highest content of total phenolic compounds (2.67 mg GAE/g fw) was found in 95 % ethanol extract from fruits, while the total flavonoids were relatively low – 0.1 mg QE/g fw. DPPH assay (17.27 mM TE/g fw) and FRAP assay (14.34 mM TE/g fw) demonstrated in vitro antioxidant activities of crabapple. Malus baccata fruits were evaluated as a rich source of dietary fibers and phenolic compounds with significant antioxidant potential that could be used in human nutrition.

Sign in / Sign up

Export Citation Format

Share Document