scholarly journals Quality and safety evaluation of new tomato cultivars

2021 ◽  
Vol 33 (2) ◽  
pp. 35-45 ◽  
Author(s):  
Mattia Rapa ◽  
Salvatore Ciano ◽  
Laura Gobbi ◽  
Roberto Ruggieri ◽  
Giuliana Vinci
Keyword(s):  
Safety Assessment ◽  
Phenolic Content ◽  
Safety Evaluation ◽  
Data Matrix ◽  
Total Phenolic ◽  
Quality And Safety ◽  
Multivariate Statistical ◽  
Breeding Programs ◽  
Organoleptic Characteristics ◽  
Tomato Cultivars

Tomato (Solanum lycopersicum) is a dietary source of bioactive compounds and breeding programs continuously create new cultivars with different nutritional and organoleptic characteristics. The aim of this work is to provide a quality and safety assessment of new tomato cultivars: Bamano, Dulcemiel and Sugarland. Eight biogenic amines, total phenolic content and antioxidant activity (DPPH and ABTS assays) have been determined. Tyramine was not detected in any samples. Sugarland was characterized by a high content of serotonin (266.87 ± 11.16 mg/kg) and phenolic compounds (303.15 ± 21.62 mgGAE/kg). Moreover, multivariate statistical analyses were applied to the data matrix.

scholarly journals Assessment of Phenolic Content, Antioxidant Activity, Colour and Sensory Attributes of Wood Aged “Tsipouro”

2018 ◽  
Vol 6 (2) ◽  
pp. 318-328 ◽  
Author(s):  
Maria Giannakourou ◽  
Irini F. Stratati ◽  
Efthimia Maria Manika ◽  
Victoria Resiti ◽  
Panagiotis Tataridis ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Quercus Robur ◽  
Phenolic Content ◽  
Sensory Attributes ◽  
Sensory Profile ◽  
Total Phenolic ◽  
High Positive Correlation ◽  
Organoleptic Characteristics ◽  
The Impact

This study aimed at investigating the benefits of immersing oak sticks in the Greek pomace brandy named tsipouro, regarding its total phenolic content, antiradical-antioxidant activity, colour parameters and sensory profile. In order to induce rapid aging of tsipouro, alternative experimental conditions were applied. Results revealed that the phenolic migration from the wood to the tsipouro significantly increased both with temperature increase during aging as well as with the oak sticks /tsipouro ratio (w/v). The impact of oak wood diversity was also tested, by selecting different types of French oak (Quercus robur) and French and American oak mix (Quercus robur- Quercus alba) sticks. Results exhibited a significant effect of wood stick type on total phenolic content, antioxidant and antiradical activity, colour values and sensory attributes, especially on overall acceptance. High positive correlation among total phenolic content, antiradical and antioxidant activity and overall acceptance was found for all the extracts studied. Wood aging promoted the migration of phenolic compounds from the wood into the tsipouro, which, apart from the organoleptic characteristics, could possess health beneficial effects.

scholarly journals Biochemical Characterisation and Sensory Evaluation of Differently Coloured and Shaped Tomato Cultivars

2019 ◽  
Vol 47 (3) ◽  
Author(s):  
Aylin Celile OLUK ◽  
Atilla ATA ◽  
Mustafa ÜNLÜ ◽  
Ebru YAZICI ◽  
Zafer KARAŞAHİN ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Sensory Evaluation ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Sugar Content ◽  
Eastern Mediterranean Region ◽  
Total Phenolic ◽  
Biochemical Characterisation ◽  
Tomato Cultivars ◽  
Β Carotene

Antioxidant capacity, total phenolic content, colour, sugar, volatiles, ascorbic acid and carotenoid (β-carotene and lycopene) contents of differently coloured and shaped tomato cultivars (cvs) grown in the Eastern Mediterranean region, Turkey were determined, along with a sensory evaluation. Tomato cultivars of two different types (cherry and beefsteak) and four different colours (red, yellow, orange and brown) were analysed. All plants were simultaneously grown in the same field and subjected to identical horticultural practices to minimise the effects of environmental conditions and to maximise those related to genotype. The red cherry cultivar had the highest lycopene content, while the orange beefsteak cultivar had the highest β-carotene content. The highest antioxidant capacity, total phenolic content and hardness scores were found in cherry-type tomatoes, except the yellow one. The red cherry cultivar had the highest sugar content. Red and brown cherry cultivars were also significant in terms of their high carotenoid and sugar contents, along with a high antioxidant activity. The brown cherry cultivar had the highest total phenol content. The highest quantities of 2-hexenal, 3-hexen-1-ol, and 6-methyl-5-hepten-2-one were detected in red cultivars. The brown cherry cultivar had the highest sweetness, typical aroma and hardness scores, while the yellow beefsteak cultivars the lowest sweetness typical aroma scores. In terms of sensory parameters, red and brown cultivars scored higher than yellow and orange ones.   ********* In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue. *********

scholarly journals The fortification of biscuits with coriander leaf powder and its effect on physico-chemical, antioxidant, nutritional and organoleptic characteristics

2020 ◽  
Vol 9 (1) ◽  
Author(s):  
Deepali Mohite ◽  
Roji Waghmare
Keyword(s):  
Sensory Quality ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Overall Acceptability ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Leaf Powder

The aim of this study was to examine the effects of coriander powder substitutions at various proportions in biscuits. The coriander leaf powder (CLP) was rich in essential minerals like calcium (2805.46 mg/100 g), iron (42.1 mg/100 g) and phosphorous (44.36 mg/100g). The scavenging activity of CLP was 93.34% and the total phenolic content was found to be 40.43 μg/ ml GAE. The biscuits were prepared using 10, 20 and 30% CLP and were baked at 180 °C for 17 minutes. Biscuits were evaluated for their nutritional composition, antioxidant activities, phenolic content, texture, sensory quality and shelf life over 21 days. The macronutrients, antioxidant activities, phenolic content and hardness increased with increasing concentrations of coriander powder. According to the overall acceptability scores from sensory evaluation, 10% and 20% CLP supplemented biscuits were more acceptable than 30% CLP supplemented biscuits.

scholarly journals Effects of Long-Term Storage on Radical Scavenging Properties and Phenolic Content of Kombucha from Black Tea

Molecules ◽  
2021 ◽  
Vol 26 (18) ◽  
pp. 5474 ◽  
Author(s):  
Chiara La Torre ◽  
Alessia Fazio ◽  
Paolino Caputo ◽  
Pierluigi Plastina ◽  
Maria Cristina Caroleo ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Ph Value ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Black Tea ◽  
In Vitro Models ◽  
Total Phenolic ◽  
Organoleptic Characteristics ◽  
Radical Scavenging Properties

Kombucha is a fermented beverage. Its consumption has significantly increased during the last decades due to its perceived beneficial effects. For this reason, it has become a highly commercialized drink that is produced industrially. However, kombucha is still also a homemade beverage, and the parameters which, besides its organoleptic characteristics, define the duration of its potential beneficial properties over time, are poorly known. Therefore, this study aimed to determine the effect of 9-month storage at 4 °C with 30-day sampling on the pH, total phenolic, and flavonoid contents, free radical scavenging properties of kombucha fermented from black tea. Our results highlighted that, after four months, the phenolic content decreased significantly from the initial value of 234.1 ± 1.4 µg GAE mL−1 to 202.9 ± 2.1 µg GAE mL−1, as well its antioxidant capacity tested by two in vitro models, DPPH, and ABTS assays. Concomitantly, the pH value increased from 2.82 to 3.16. The novel findings of this pilot study revealed that kombucha from sugared black tea can be stored at refrigerator temperature for four months. After this period the antioxidant properties of kombucha are no longer retained.

scholarly journals Evaluation of Resistance, Enzymatic Response, and Phenolic Compounds in Roots of F1 Cucumber Hybrids to Fusarium Oxysporum F. Sp. Radicis-Cucumerinum

2017 ◽  
Vol 25 (1) ◽  
pp. 117-124 ◽  
Author(s):  
Ecehagh Moghbeli ◽  
Seyed Hossein Nemati ◽  
Hossein Aroiee ◽  
Jamal-Ali Olfati
Keyword(s):  
Fusarium Oxysporum ◽  
Crop Production ◽  
Phenolic Content ◽  
Stem Rot ◽  
Total Phenolic ◽  
Cucumis Sativus L ◽  
Breeding Programs ◽  
Resistant Cultivars ◽  
The World ◽  
Soluble Peroxidase

AbstractCucumber (Cucumis sativus L.) is widely cultivated in many parts of the world. Its production is significantly affected by Fusarium root and stem rot, which is caused by the fungus Fusarium oxysporum f. sp. radicis-cucumerinum, a major disease of cucumber in some regions. Most of the management programs for the control of Fusarium root and stem rot are not successful; therefore, growing resistant cultivars may be the best solution. Use of disease-resistant cultivars is a key to environmentally friendly and economically sustainable disease control in modern crop production. To find resistance sources, 10 F1cucumber hybrids were screened against F. oxysporum f. sp. radicis-cucumerinum. Total phenolic content (PC), soluble peroxidase (POX), and polyphenol oxidase (PPO) activities were evaluated at 0, 4, and 8 days after inoculation. Significant differences were observed between resistant and susceptible genotypes in increase of total PCs and enzymatic activities at fourth day after inoculation. These findings can be used in breeding programs of cucumber aiming at creating F1cultivars resistant to Fusarium root and stem rot.

Environmental conditions affect phenolic content and antioxidant capacity of leaves and fruit in wild partridgeberry (Vaccinium vitis-idaea)

Botany ◽  
2016 ◽  
Vol 94 (7) ◽  
pp. 509-521 ◽  
Author(s):  
Zobayer Alam ◽  
Hugo R. Morales ◽  
Julissa Roncal
Keyword(s):  
Antioxidant Capacity ◽  
Newfoundland And Labrador ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Wild Populations ◽  
Breeding Programs ◽  
Pharmaceutical Ingredients ◽  
The North ◽  
Water Ph ◽  
Selection Of

Partridgeberry (Vaccinium vitis-idaea L.) is a good source of food and pharmaceutical ingredients, for which cultivation interest is increasing in North America. Nutrition-oriented breeding programs will benefit from an understanding of how the environment affects the biochemical traits of interest in wild populations. Total phenolic content (TPC) and antioxidant capacity (AC) as measured by the ability to capture free radicals were evaluated simultaneously in leaves and fruit of 56 wild populations across Newfoundland and Labrador, Canada. We tested variation in TPC and AC as a function of eight environmental factors, which showed different effects in leaves and fruit. Contrary to our expectations, TPC was not correlated with AC in either leaves or fruit, and mean TPC and AC were higher in fruit than in leaves. We propose a series of environment-based models for the selection of wild populations. Models for fruit involved ecoregion, temperature, and coastal proximity, and explained up to 51% of variation. While leaf models included surface water pH and sensitivity to acid rain, explaining up to 31%. We conclude that wild population selection in the province should target the North Shore Forest ecoregion and warm temperatures for fruit; and regions with low water alkalinity and pH > 6.6 for leaves.

Ripening and Changes in Chemical Composition of Seven Cider Apple Varieties

2006 ◽  
Vol 12 (6) ◽  
pp. 477-487 ◽  
Author(s):  
G. del Campo ◽  
I. Berregi ◽  
N. Iturriza ◽  
J. I. Santos
Keyword(s):  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Bitter Taste ◽  
Phenolic Content ◽  
Principal Component ◽  
Data Matrix ◽  
Total Phenolic ◽  
Apple Variety ◽  
Apple Varieties ◽  
Malus X Domestica Borkh

Changes in composition of seven Basque cider apples ( Malus x domestica Borkh.) varieties were studied for 5 weeks before harvesting, while the apples were still on the tree. The evolution of 21 parameters was measured. Special emphasis was made on the sugars, acidity and total phenolic compounds, responsible, respectively, for the sweet, acid and bitter taste of apples and their juices. The whole composition data throughout the ripening process are given. Correlation analysis was used to verify the usefulness of polyphenol index (absorbance at 280nm) for estimating the total phenolic content in apple juices. A high correlation was found between this index and the total phenolic content, either for each apple variety or for all the varieties together, demonstrating the usefulness of polyphenol index to carry out the estimation in these samples. Cluster analysis was used to find patterns of clustering between the apple varieties studied. The apple samples were classified into seven groups, coincident with the seven varieties studied. This proved that the ripening state did not affect this classification, in spite of the changes produced in the composition of apples. Principal component analysis was used to summarise the information of the data matrix in a more reduced way. Acidity (PC1) and phenolic compounds (PC2) were the most relevant parameters for discrimination of apple varieties.

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