scholarly journals Production, physicochemical quality and antioxidant capacity of ‘Niagara Rosada’ grape grafted on different rootstocks

2020 ◽  
Vol 36 (6) ◽  
Author(s):  
Bruna Thaís Ferracioli Vedoato ◽  
Francisco José Domingues Neto ◽  
Adilson Pimentel Junior ◽  
Ana Paula Maia Paiva ◽  
Marlon Jocimar Rodrigues da Silva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Soluble Solids Content ◽  
Total Phenolic Compounds ◽  
Production Cycles ◽  
Solids Content ◽  
Niagara Rosada

The objective of this study is to evaluate the effect of rootstocks on grape production, quality and antioxidant capacity of ‘Niagara Rosada’ grape in two productive cycles. The work was developed in Jundiaí-SP, Brazil (26° 06’ S, 46° 55’ W and an average altitude of 745 m). The experimental design was in randomized blocks with subdivided plots, the plots being represented by the rootstocks and the subplots by the production cycles, with four replications, each consisting of 6 plants. The treatments consisted of a combination of ‘IAC 313 Tropical’, ‘IAC 572 Jales’, ‘IAC 571-6 Jundiaí’, ‘IAC 766 Campinas’ and ‘106-8 Mgt’ as rootstocks and ‘Niagara Rosada’ as graft, and the production cycles were 2013 and 2014. The number of bunches, production and productivity of the vines, the physical characteristics of bunches, berries and stalks and the physicochemical composition of the must (soluble solids content, titratable acidity, pH and the relation soluble solids/titratable acidity) were evaluated in production cycles of 2013 and 2014). The content of chlorophylls, anthocyanins, carotenoids, flavonoids and total phenolic compounds and the antioxidant activity of grapes were also evaluated in grape berries. The rootstocks did not influence the production and physical quality of ‘Niagara Rosada’ grapes. As for the chemical characteristics, rootstocks only had an effect on solids content, and ‘IAC 766’ and ‘106-8 Mgt’ rootstocks promoted higher values of this characteristic. Likewise, the total phenolic compounds and the antioxidant activity of the grapes were not influenced by the studied rootstocks. The vines in 2013 presented higher production and better physical characteristics of the grapes, however, the soluble solids content in this cycle was lower than in 2014.

scholarly journals Evaluation of fermented tea (kombucha) quality

2020 ◽  
Vol 26 (4) ◽  
Author(s):  
Vanesa Šliažaitė ◽  
Aurelija Paulauskienė ◽  
Aurimas Krasauskas
Keyword(s):  
Antioxidant Activity ◽  
Acetic Acid ◽  
Sensory Evaluation ◽  
Total Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Soluble Solids Content ◽  
Fermentation Conditions ◽  
Solids Content

The research was done at Aleksandras Stulginskis University (Vytautas Magnus University Agriculture Academy since 2019) in 2017–2018. The research object was kombucha beverage brewed from Camellia sinensis L. black, green, oolong, pu-erh tea and fermented for 9 and 22 days by microorganisms at different room lighting conditions. The soluble solids content, active acidity and titratable acidity were determined in teas fermented for 22 days. The total amount of phenolics compounds, antioxidant activity, yeast colonies and sensory evaluation of tea were determined in teas fermented for 9 days. The research results showed that the quality of fermented tea was dependent on the tea species, but fermentation conditions were not essential. During the fermentation the soluble solids content of tea decreased by an average of 0.60% and the content of acetic acid increased by 0.34%. The highest content of acetic acid was found on the 22nd day of fermentation in all species of teas. The active acidity (pH) of all investigated species of teas decreased significantly during the fermentation process. The total content of phenolic compunds in all species of teas during the fermentation increased from 20 to 57% regardless of fermentation conditions. The highest content of total phenolic compounds was established in teas fermented for 9 days. The antioxidant activity of teas fermented for 9 days varied depending on the fermentation conditions. For black and green teas fermented in the light the antioxidant activity decreased, for oolong and pu-erh teas fermented in the dark the antioxidant activity increased. The number of yeast colonies increased in all tea samples during the fermentation. The best taste was fixed for pu-erh tea, which scored the highest (11.4) in sensory evaluation.

scholarly journals Ripe Ora-pro-nobis (Pereskia aculeata miller) fruits express high contents of bioactive compounds and antioxidant capacity

2018 ◽  
Vol 40 (3) ◽  
Author(s):  
Aline Priscilla Gomes da Silva ◽  
Poliana Cristina Spricigo ◽  
Thais Pádua de Freitas ◽  
Thiago Machado da Silva Acioly ◽  
Severino Matias de Alencar ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Maturity Stage ◽  
Total Phenolic Compounds ◽  
Total Carotenoids ◽  
Significant Difference

Abstract Pereskia aculeata Miller is a native cactaceae found from the Northeast to the South of Brazil. This plant is recognized by the high nutritional value of their leaves, which are the most used in cooking and folk medicine. However, studies on the chemical characteristics and antioxidant capacity of the ora-pro-nobis fruits are scarce. Therefore, the aim of this study was to determine the best harvest point of the ora-pro-nobis fruits to optimize the content of bioactive compounds and their antioxidant capacity. The fruits were manually harvested, defined by their peel colors in three maturity stages: unripe (green), intermediate (yellowish green), and ripe (yellow) stages. The following attributes were evaluated: soluble solids (SS), titratable acidity (TA), SS/TA ratio, pH, and content of bioactive compounds, such as total chlorophylls, carotenoids, yellow flavonoids, total phenolic compounds, and antioxidant capacity. There was a decrease in the content of chlorophyll followed by an increase in the of total carotenoids and yellow flavonoids, due to the maturity stage. For the total phenolic compounds, it was not observed significant difference between the stages. The antioxidant capacity was quantified by the ORAC method in lyophilized pulp in the unripe (1.95 mmol 100 g-1 trolox) and ripe (3.85 mmol 100 g-1 trolox) stages. The lowest contents were observed in the intermediate (0.80 mmol 100 g-1 trolox in lyophilized pulp) stage. The maturity stage significantly influenced the bioactive compounds of ora-pro-nobis, which presented higher values of total carotenoids, yellow flavonoids, and antioxidant capacity in ripe fruits.

scholarly journals Cambuci: a native fruit from the Brazilian Atlantic forest showed nutraceutical characteristics

2018 ◽  
Vol 40 (5) ◽  
Author(s):  
Tatiane de Oliveira Tokairin ◽  
Aline Priscilla Gomes da Silva ◽  
Poliana Cristina Spricigo ◽  
Severino Matias de Alencar ◽  
Angelo Pedro Jacomino
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Atlantic Forest ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Brazilian Atlantic Forest ◽  
Fruit Pulp ◽  
Total Phenolic Compounds ◽  
Fresh Weight

Abstract The Atlantic Forest is recognized as a biome rich in biodiversity. Cambuci trees (Campomanesia phaea) produce fruits that may be consumed as both fresh and processed forms but are still underutilized. The aim of this study was to describe the physicochemical characteristics and bioactive compounds in cambuci fruits from Brazilian Atlantic Forest, located at Natividade da Serra-SP, Brazil. Cambuci fruits of the fifty-nine accessions were characterized according to fresh weight, pulp yield, peel percentage, longitudinal and transversal diameters (LD and TD, respectively), pH, soluble solids content (SSC), titratable acidity (TA), SSC/TA ratio, ascorbic acid, total phenolic compounds content, and antioxidant activity using the DPPH assay. The soluble solids contents varied from 5.10 °Brix to 11.00 °Brix. The titratable acidity varied from 1.29 to 2.90 g citric acid 100 g-1. Ascorbic acid content was of 31.12 to 139.38 mg 100 g-1. Total phenolic compounds varied from 330.5 mg GAE 100 g-1 to 3,526.04 mg GAE 100 g-1. The antioxidant activity was of 65.03 µmol Trolox g-1 fruit pulp (fresh weight) to 199.78 µmol Trolox g-1 fruit pulp (fresh weight), a factor of 6.7 difference between the extremes. These results showed cambuci fruits presented as rich source of ascorbic acid, total phenolic compounds, and with high antioxidant capacity.

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 Physical and chemical characterization and quantification of bioactive compounds in berries and berry jams

2017 ◽  
Vol 38 (4) ◽  
pp. 1853 ◽  
Author(s):  
Lorena Mendes Rodrigues ◽  
Diene France de Souza ◽  
Elisângela Aparecida da Silva ◽  
Thais Odete de Oliveira ◽  
Juliana Pinto de Lima
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Significant Loss ◽  
The Body ◽  
Soluble Solids ◽  
Total Phenolic

Brazil is the third largest producer of fresh fruits in the world. Among fruits, berries such as strawberry, blueberry and blackberry can be highlighted for the benefits they provide to the body, owing to their presence of bioactive compound content. The phenolic compounds, especially anthocyanins and ascorbic acid, are examples of bioactive compounds that mainly function in the body as antioxidants. However, the processing steps that lead to the generation of derivatives from these fruits, are damaging to these compounds, often leading to their loss. Thus, the aim of this study was to physically and chemically characterize fresh berries (strawberry, blueberry and blackberry) and their jams, and also to quantify and to evaluate the antioxidant activity of bioactive compounds in berries and their jams. The following parameters were analyzed: moisture, ash, pH, titratable acidity, soluble solids, and color. The levels of total phenolic compounds, total anthocyanins, ascorbic acid content and antioxidant activity were measured. We concluded that there were significant differences in the chemical composition of berries and jams. There was also a significant loss of bioactive compounds due to processing, nevertheless these jams remain good sources of bioactive compounds, and are still considered important to promote some favorable health effects.

scholarly journals Composition, content of bioactive compounds, and antioxidant activity of fruit pulps from the Brazilian Amazon biome

2017 ◽  
Vol 52 (10) ◽  
pp. 933-941 ◽  
Author(s):  
Lara Borghi Virgolin ◽  
Fernanda Rosan Fortunato Seixas ◽  
Natália Soares Janzantti
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Brazilian Amazon ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Soluble Solid Content ◽  
Total Phenolic Compounds ◽  
Total Carotenoid Content

Abstract: The objective of this work was to evaluate the physicochemical composition, the bioactive compounds, and the total antioxidant activity of the fruit pulps of abiu (Pouteria caimito), achachairu (Garcinia humilis), araza (Eugenia stipitata), bilimbi (Averrhoa bilimbi), and yellow mangosteen (Garcinia xanthochymus) from the Brazilian Amazon biome. Total soluble solid content, total and reducing sugar contents, titratable acidity contents, pH, ascorbic acid content, moisture, protein, lipid, ash, and caloric value were determined. The contents of total anthocyanins, yellow flavonoids, and total carotenoids, besides total phenolic compounds and antioxidant activity, were also evaluated. The abiu pulp showed the highest contents of ash, total sugars, reducing sugars, total soluble solids, calorie value, and pH, among the analyzed fruits. The achachairu pulp showed the highest content of total phenolic compounds, with significant antioxidant activity, while the araza pulp had the highest total carotenoid content, and the yellow mangosteen, the highest yellow flavonoid content. The positive correlation between antioxidant activity and total phenolic compounds suggests that these compounds are the most important for determining antioxidant activity in the evaluated fruit pulps.

scholarly journals Chemical and sensory analysis of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes

2019 ◽  
Vol 41 (1) ◽  
Author(s):  
Dianini Brum Frölech ◽  
Adriane Marinho de Assis ◽  
Michele Carla Nadal ◽  
Letícia Leal de Mello ◽  
Bruna Andressa dos Santos Oliveira ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Soluble Solids Content ◽  
Chemical Analyses ◽  
Sensory Acceptance ◽  
Sensory Analyses ◽  
Solids Content ◽  
Niagara Rosada

Abstract the aim of this study was to evaluate the chemical characteristics and sensory acceptance of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes. The experimental design was in a one-factor scheme, with five levels. Treatments were: T1 – ‘Bordô’ (100%); T2 – ‘Bordô’ (70%) + ‘Niágara Rosada’ (30%); T3 – ‘Bordô’ (50%) + ‘Niágara Rosada’ (50%); T4 – ‘Bordô’ (30%) + ‘Niágara Rosada’ (70%); T5 – ‘Niágara Rosada’ (100%). Chemical analyses were: content of soluble solids, pH and titratable acidity, and sensory analyses were: color, aroma, flavor, body and global acceptance. For the soluble solids content, the highest averages were verified in T1, T2 and T3 treatments. As for pH, the highest value was recorded in T3, T4 and T5 treatments, while the highest titratable acidity was recorded in T4 and T5 treatments. In the sensory analysis, in juice with the highest percentage of ‘Bordô’ grape (T1 and T2) or with the same proportion of ‘Bordô’ and ‘Niágara Rosada’ (T3), the highest mean acceptance values were found. Thus, it could be concluded that the use of 100% ‘Bordô’ grape and ‘Bordô’ juice cut with up to 50% ‘Niágara Rosada’ are presented as alternatives for juice production.

scholarly journals Relationship between Soil Management System and Cultivar in Black Currant (Ribes nigrum L.)

2017 ◽  
Vol 66 (1-2) ◽  
pp. 21-26 ◽  
Author(s):  
Svetlana M. Paunović ◽  
Mihailo Nikolić ◽  
Rade Miletić
Keyword(s):  
Management System ◽  
Chemical Properties ◽  
Soil Management ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Management Systems ◽  
Total Phenolic ◽  
Soluble Solids Content ◽  
Black Currant ◽  
Solids Content

Summary This experiment evaluated the effect of soil management systems in a black currant planting on the generative potential (number of flowers per inflorescence, number of berries per cluster and yield per bush), physical attributes of the cluster and fruit (berry weight and cluster weight) and chemical properties of the fruit (soluble solids content, total sugars, titratable acidity, total anthocyanins, total phenolic content and vitamin C) of black currant cultivars. Three soil management systems were used: treatment I – bare fallow i.e. continuous tillage; treatment II – sawdust mulch, and treatment III – black polyethylene foil mulch. Four black currant cultivars were included - ‘Ben Lomond’, ‘Titania’, ‘Čačanska crna’ and ‘Tiben’. The soil management systems had a significant effect on the tested parameters. The cultivars also showed highly significant differences. Soil management system x cultivar interactions were observed for generative potential, and physical properties of the cluster and fruit, but not for fruit chemical traits, except in the soluble solids content.

scholarly journals AVALIAÇÃO DE MÉTODOS DE EXTRAÇÃO DE SUCO DE JABUTICABA INTEGRAL EM FUNÇÃO DOS TEORES DE COMPOSTOS FENÓLICOS

2020 ◽  
Vol 35 (3) ◽  
pp. 457-467
Author(s):  
Francine Fricher Boesso ◽  
Elisangela Marques Jeronimo ◽  
Karina Aparecida Furlaneto ◽  
Rogério Lopes Vieites
Keyword(s):  
Phenolic Compounds ◽  
Reducing Sugars ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Instrumental Color ◽  
Biochemical Variables ◽  
Physicochemical Variables ◽  
Total Reducing Sugars

AVALIAÇÃO DE MÉTODOS DE EXTRAÇÃO DE SUCO DE JABUTICABA INTEGRAL EM FUNÇÃO DOS TEORES DE COMPOSTOS FENÓLICOS   FRANCINE FRICHER BOESSO1; ELISANGELA MARQUES JERONIMO2; KARINA APARECIDA FURLANETO3; ROGÉRIO LOPES VIEITES4   1 Departamento de Horticultura, Faculdade de Ciências Agronômicas, Unesp de Botucatu, Avenida Universitária, n° 3780, Altos do Paraíso, Botucatu-SP, Brasil, 18610-034, [email protected]. 2APTA, Polo Regional Centro Oeste, Avenida Rodrigues Alves, 40-40, Bauru-SP, 17030-000, [email protected]. 3 Departamento de Horticultura, Faculdade de Ciências Agronômicas, Unesp de Botucatu, Avenida Universitária, n° 3780, Altos do Paraíso, Botucatu-SP, Brasil, 18610-034, [email protected]. 4 Departamento de Horticultura, Faculdade de Ciências Agronômicas, Unesp de Botucatu, Avenida Universitária, n° 3780, Altos do Paraíso, Botucatu-SP, Brasil, 18610-034, [email protected].   RESUMO: A jabuticaba é um fruto tropical muito apreciado sensorialmente e com significativo valor nutricional. Os elevados teores de compostos fenólicos, presentes principalmente na casca, apresentam benefícios à saúde, despertando o interesse do consumidor pelo consumo da fruta, bem como de seus derivados. Diante disso, objetivou-se estudar métodos de extração do suco de jabuticaba integral, para utilizá-lo posteriormente como matéria-prima no desenvolvimento de formulações de geleia, priorizando a valorização em relação aos teores de compostos fenólicos. O delineamento experimental aplicado foi o inteiramente casualizado (DIC), esquema fatorial 2 x 5, com cinco repetições. Foram avaliadas duas formas de utilização das frutas (jabuticaba inteira x jabuticaba esmagada) e cinco tempos de fervura das mesmas (5, 10, 15, 20 e 25 minutos de fervura). As amostras de suco de jabuticaba integral obtidos foram analisadas em relação às variáveis físico-químicas (rendimento, sólidos solúveis, acidez titulável, pH, açúcares redutores e açúcares redutores totais e cor instrumental) e bioquímicas (compostos fenólicos totais). Os resultados foram avaliados por análise de variância, cujas médias foram comparadas pelo teste de Tukey à 5% e regressão polinomial. Verificou-se que o melhor método de extração do suco de jabuticaba foi o tratamento que utilizou jabuticabas inteiras e quinze minutos de fervura.   Palavras-chaves: Myrciaria jaboticaba (Vell) Berg; compostos bioativos; rendimento.   EVALUATION OF JABUTICABA INTEGRAL JUICE EXTRACTION METHODS ACCORDING TO PHENOLIC COMPOUND CONTENTS   ABSTRACT: Jabuticaba is a tropical fruit very appreciated sensorially and with high nutritional value. The great amount of phenolic compounds, present mainly in the bark, have a beneficial effect on health, thus arousing the consumer's interest in fruit consumption, as well as its derivatives. Therefore, the objective was to study methods of extraction of whole jabuticaba juice, to use it later as raw material in the development of jelly formulations, prioritizing the valuation in relation to phenolic compounds contents. The experimental design applied was completely randomized (IHD), in a 2 x 5 factorial scheme, with five replications. Two forms of use of fruits (whole jabuticaba x crushed jabuticaba) and five boiling times (5, 10, 15, 20 and 25 minutes of boiling) were evaluated. The samples of whole jabuticaba juice obtained were analyzed in relation to physicochemical variables (yield, soluble solids, titratable acidity, pH, reducing sugars and total reducing sugars and instrumental color) and biochemical variables (total phenolic compounds). The samples of whole jabuticaba juice obtained were analyzed in relation to physicochemical variables (yield, soluble solids, titratable acidity, pH, reducing sugars and total reducing sugars and instrumental color) and biochemical variables (total phenolic compounds). The results were evaluated by analysis of variance, whose means were compared by tukey test at 5% and polynomial regression. It was found that the best method of extraction of jabuticaba juice was the treatment that used whole jabuticabas and fifteen minutes of boiling.   Keywords: Myrciaria jaboticaba (Vell) Berg; bioactive compounds; yield.

scholarly journals Preliminary evaluation and nutritional properties of Spondias mombin L. fruits from different native plants

2020 ◽  
Vol 9 (6) ◽  
pp. e55963418
Author(s):  
Bheatriz Silva Morais de Freitas ◽  
Richard Marins da Silva ◽  
Caroline Cagnin ◽  
Maisa Dias Cavalcante ◽  
Jackeline Cintra Soares ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Economic Value ◽  
Titratable Acidity ◽  
Nutritional Composition ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Pulp Yield ◽  
Preliminary Evaluation ◽  
Total Phenolic Compounds ◽  
Improvement Programs

The cajá fruit stands out for its peculiar flavor, but little is known about its physical, physical-chemical and nutritional characteristics. The knowledge of fruit and seed biometrics, physicochemical and nutritional composition provides information for the conservation and exploitation of resources of economic value, and can be exploited by genetic improvement programs to obtain cultivars that provide fruits with important characteristics for commercialization. Thus, it aimed to evaluate the characteristics we sought to evaluate these characteristics considering samples from different trees / regions of the municipality of  Montes Claros of Goiás. The cajá fruit biometry (density, volume, mass, fruit and seed size and pulp yield) was measured. Titratable acidity, soluble solids content, pH, vitamin C content and mineral content were also measured. Total phenolic compounds and antioxidant activity were evaluated by the Folin-Ciocalteau, ORAC and ABTS methods, respectively. With the results obtained, it was possible to infer that the fruits harvested in different trees of different places differed statistically. The fruits of Region 2 had the highest fruit and seed length and diameter, as well as the highest pulp thickness, macro and micronutrient content and total phenolic compounds content, compared to fruit from other areas probably influenced by type of soil. The knowledge of the characteristics of the fruits from different trees / regions is necessary because the industrialization needs parameters for standardization in the formulation of different foods.

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