scholarly journals Antioxidant Activity, Sugar Content and Phenolic Profiling of Blueberries Cultivars: A Comprehensive Comparison

2018 ◽  
Vol 46 (2) ◽  
pp. 639-652 ◽  
Author(s):  
Onur Tolga OKAN ◽  
İlhan DENİZ ◽  
Nurettin YAYLI ◽  
İhsan Güngör ŞAT ◽  
Mehmet ÖZ ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Sugar Content ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
The World ◽  
Comprehensive Comparison

Commercial blueberry production has been a viable industry throughout the world for 95 years; because of blueberry is a good source of antioxidant. Blueberries are especially rich in anthocyanin, a flavonoid with potent antioxidant capacity. The aim of this study was to compare the phenolic quantities, antioxidant activities, anthocyanin, sugar and phenolic compounds of blueberries produced in Turkey with those of similar blueberry varieties produced around the world. As a result of the conducted analysis, the total phenolic content (TPC) amount found in the berries was 77.26-215.12 mg GAE/100 g, the total flavonoid content (TFC) was 30.44-91.69 mg QE/100 g and the total anthocyanin content (TAC) was 43.03-295.06 mg c3-GE/100 g. Examining the antioxidant activities of the berries, DPPH between 1.10-5.65 mg/ml, FRAP between 454.93-36832.96 µmol troloks/100 g, β-Carotene between 40.66-86.48%. It was determined that the natural berries contained much more phenolic compounds and higher antioxidant activity than that of the cultivars The result of HPLC analysis, chlorogenic acid is determined to be the dominant compound in all berries. Furthermore, fructose and glucose are found in all fruits in different quantities while sucrose is found in certain varieties of berries as well. At the end of the performed study the data indicate that wild and cultivars of blueberries are rich sources of antioxidants for local as well international industries importing this fruit for food processing and enormous products.

scholarly journals Biocomponents and Antioxidant Activity of Ribes khorasanicum

2018 ◽  
Vol 3 (3) ◽  
pp. 99-103 ◽  
Author(s):  
Mohammad Ehsan Taghavizadeh Yazdi ◽  
Jalil Khara ◽  
Mohammad Reza Housaindokht ◽  
Hamid Reza Sadeghnia ◽  
Sedigheh Esmaeilzadeh Bahabadid ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sugar Content ◽  
Antioxidant Properties ◽  
Dry Weight ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Bioactive Components ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Biological And Medical Applications

Currently, there have been lots of interests in phytochemicals as bioactive components. The roles of fruit, vegetables, and red pigments in preventing diseases have been partly accredited to the antioxidant properties of their constituent polyphenols, flavonoid, anthocyanins, and etc. Biochemistry parameters including the relative levels of antioxidant activity, total phenolic content, total flavonoid, total anthocyanin, soluble and insoluble sugar content of Ribes khorasanicum, have been calculated in this project. The total anthocyanin content of the investigated Ribes khorasanicum measured to be 62.9 mg/g in dry weight, while displaying high levels when compared to other components, which indicates that the anthocyanin content was the predominant antioxidant components in the investigated plant. This particular plant has the potential to serve as the important source of antioxidant that can be utilized in different biological and medical applications.

scholarly journals A COMPARATIVE STUDY ON EFFECTS OF REFLECTIVE MULCH AS AN ALTERNATIVE TO SOME OTHER PREHARVEST APPLICATIONS TO IMPROVE PHENOLIC COMPOUNDS PROFILE AND ANTHOCYANIN ACCUMULATION OF CV. SYRAH WINE GRAPE (V. vinifera L.)

2020 ◽  
Vol 19 (4) ◽  
pp. 87-93
Author(s):  
Demir Kok ◽  
Erdinç Bal
Keyword(s):  
Phenolic Compounds ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Wine Grape ◽  
Leaf Removal ◽  
Total Anthocyanin ◽  
Basal Leaf ◽  
Grape Quality ◽  
Reflected Light ◽  
Total Anthocyanin Content

In today’s modern viticulture, reflective mulches and summer pruning practices are remarkable tools thatmay facilitate grape growers to increase yield and improve the grape quality. This study aimed to assess howreflective mulch application (RM) affects components of phenolic compounds and anthocyanin of cv. Syrahthe compared to other preharvest applications such as basal leaf removal application (BLR), foliar prolineapplication (PRO) and their various combinations, including applications of basal leaf removal + proline(BLR+PRO), basal leaf removal + reflective mulch (BLR+RM), proline + reflective mulch (PRO+RM) andbasal leaf removal + proline + reflective mulch (BLR+PRO+RM). The study findings demonstrated that reflectivemulch application (RM) may considerably enhance light distribution in the canopy of grapevine byincreasing reflected light from the ground. In the current study, it was observed that combined applicationshad significant roles on improving yield and quality characteristics. In terms of total phenolic compoundscontent, the highest values were obtained from applications of BLR+RM and PRO+RM. Moreover, all applicationshad a rise to crucial increases in total anthocyanin content of cv. Syrah wine grape when the comparedwith C application.

scholarly journals Evaluation of the Antioxidant Activity of Bignay (Antidesma bunius (Linn.) Spreng var. Kalabaw) Flesh and Seeds as Affected by Maturity and Processing Method

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Kristel June Sartagoda ◽  
Ma. Cristina Ilano ◽  
Lloyd Earl Flandez ◽  
Katherine Ann Castillo-Israel
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Processing Method ◽  
Total Phenolic ◽  
Maturity Stage ◽  
Anthocyanin Content ◽  
Processing Methods ◽  
Total Anthocyanin ◽  
Antioxidant Content ◽  
Freeze Dried

This study aimed to determine the influence of maturity stages and processing methods (blanching and steaming) on the antioxidant profile and in vitro antioxidant activities of bignay (Antidesma bunius (Linn.) Spreng var. Kalabaw) flesh and seeds. Bignay fruits of three maturities (unripe, half ripe, and fully ripe) were collected from Laguna, Philippines. Each maturity stage was subdivided into three lots. One lot underwent blanching at 90 ± 5°C for 2 minutes, and another underwent steaming at 105 ± 5°C for 5 minutes while the last did not undergo treatment. Seeds of the samples were then separated from the flesh. Both seeds and flesh were freeze-dried, extracted, and analyzed for antioxidant contents (total phenolic content, total flavonoid content, and total anthocyanin content) and antioxidant activity by DPPH, ABTS, and FRAP assays. Results show that both the maturity and processing methods significantly affect the antioxidant content and activity of the samples. Moreover, except for the FRAP assay done on flesh samples, all assays showed that there is significant interaction between the effect of maturity and processing method on the antioxidant contents and activity of bignay flesh and seeds. Results also show that fully ripe flesh and seeds yielded greater antioxidant content and antioxidant activity than their half-ripe and unripe counterparts; whereas, blanched flesh and seeds generally had higher antioxidant activities than their unprocessed and steamed counterparts.

scholarly journals Antioxidant properties of Philippine Bignay (Antidesma bunius (Linn.) Spreng cv. ‘Common’) flesh and seeds as affected by fruit maturity and heat treatment

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1980-1987
Author(s):  
K.A.T. Castillo-Israel ◽  
K.J.D. Sartagoda ◽  
M.C.R. Illano ◽  
L.E.L. Flandez ◽  
M.C.M. Compendio ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Antioxidant Content ◽  
Common Variety ◽  
Ripe Stage

The effects of maturity (green-unripe, red-ripe, and purple-fully ripe) and heat treatment (blanching at 90±5°C for 2 mins and steaming at 105±5°C for 5 mins) on the antioxidant content and activity of Philippine bignay (Antidesma bunius (Linn.) Spreng cv. ‘common’) flesh and seeds were investigated. The total phenolic content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC) were determined using the Folin-Ciocalteau assay, aluminum chloride assay, and pH differential technique, respectively, and the antioxidant activity was determined using DPPH, ABTS, and FRAP assays. Results showed that the antioxidant content and activity of bignay increased with maturity. Fully ripe flesh and seeds were found to have the highest antioxidant content and activity regardless of the heat treatment applied. The TPC (8.06±0.15 mg gallic acid equivalents (GAE)/g), TFC (8.10±0.06 mg quercetin equivalents (QE)/g), TAC (4.07±0.03 mg cyanidin-3-glucoside equivalents (CGE)/L extract), and antioxidant activity (ABTS 10.37±0.04 , DPPH 9.60±0.10, FRAP 24.37±0.53 Trolox equivalents (TE)/g) of fully ripe seeds were superior when blanched. On the other hand, the TPC (40.73±0.04 mg GAE/g), TFC (31.54±0.15 mg QE/g), TAC (20.93±0.12 mg CGE/L extract), of fully ripe flesh were superior when not heat-treated while its antioxidant activity (ABTS 34.19±0.19, DPPH 14.01±0.02, FRAP 87.78±1.22 (TE)/g) was highest when blanched but did not vary significantly compared to unheated samples. This study suggested that bignay ‘common’ variety was a good source of antioxidants particularly the flesh at fully ripe stage. Blanching had shown to enhance its antioxidant activities.

scholarly journals Influence of Ripening Stage and Cultivar on Physicochemical Properties and Antioxidant Compositions of Aronia Grown in South Korea

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 598 ◽  
Author(s):  
Haejo Yang ◽  
Young-Jun Kim ◽  
Youngjae Shin
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Physicochemical Properties ◽  
Immature Stage ◽  
Mature Stage ◽  
Anthocyanin Content ◽  
Ripening Stage ◽  
Total Anthocyanin ◽  
Aronia Melanocarpa ◽  
Total Anthocyanin Content

The present study investigated the fruits of aronia (Aronia melanocarpa) across different stages of maturity and analyzed their physicochemical properties, antioxidant compositions, and activities. The selected aronia cultivars (‘Viking’, ‘McKenzie’, and ‘Kingstar K1’ were categorized based on maturity into the immature stage (red tip), intermediary stage (red), and mature stage (dark purple). The key sugar components of aronia fruits were fructose, glucose, and sorbitol, while the main organic acid was found to be malic acid. The antioxidant content and activity of all three aronia cultivars showed significantly higher values for the red tip stage than the red or dark purple stages. However, the total anthocyanin content of aronia was the highest at the dark purple stage in three cultivars. The main polyphenols in aronia fruits were found to be catechol and chlorogenic acid, with a decreasing tendency as maturation progressed. As a result, the red tip stage of aronia fruits contains comparatively more abundant flavonoids, phenolic compounds and polyphenols than the dark purple stage, with higher antioxidant activity.

scholarly journals Phenotypic and biochemical parameters of four sweet cherry (Prunus Avium L.) cultivars grown in agro-ecological conditions of middle Atlas of Morocco

2019 ◽  
Vol 20 (3) ◽  
pp. 363-379
Author(s):  
Mina El Baji ◽  
◽  
Ossama Kodad ◽  
Hafida Hanine ◽  
Said En-nahli ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Biochemical Composition ◽  
Sweet Cherry ◽  
Prunus Avium ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Polyphenols ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content

Theobjective of thisstudyis to investigate the phenotypic and biochemicalparameters of selectedsweet cherry (Prunus avium) from middle region of Morocco. Themain biochemical composition, contentsof total polyphenols, total flavonoids, total anthocyanins and antioxidant activity, were measured in the fruits of four sweet cherry cultivars (ʻBurlat’, ʻVan’, ʻNapoleon’andʻCerisette’) grown in two locations (“Laanoceur”and “Toufselt”) in the MiddleAtlas. The free radical scavenging activity was evaluated spectrophotometrically using 1,1‒diphenyl‒2‒picrylhydrazine (DPPH)and ABTS assay.The fruit weight, and pulppercentagewerestudied and found to range between 237–329 g, 38.14–42.22%, 39.21–44.36g, and 52.27–57.48%, respectively.The total phenolic and total anthocyanin content rangedfrom305.99 and 306.67 mg EqGal/100g D.W, total flavonoid contents were within the range of 481.73-517.67 mgeqRE/100g D.W, and total anthocyanin contents were between 1.09 and 2.89 mg Eqcyanidin 3-glucoside/100g D.W. Antioxidant activity ranged from 17.18 to 18.11 mg EqTrolox/100g D.W for DPPH assayand from 27.97 to 29.60 mg EqTrolox/100f D.W for ABTS method.The highest values of total anthocyanin content and antioxidant activity (DPPH) were recorded in ʻBurlat’. The highest value of total flavonoid content was found in ʻCerisette’. Cherries from “Laanoceur”and “Toufselt” locations are characterized by similar biochemical composition and antioxidant activity, except for total anthocyanin content that shows slightly elevated values in “Laanoceur”. The close correlation between total phenolic contents and antioxidant activities (r2=0.73) show that antioxidant activity of cherry fruit depends on total polyphenols.

scholarly journals Correlations Between Phenolic Composition and Perceived Astringency of Wines

2020 ◽  
Vol 10 (22) ◽  
pp. 8020
Author(s):  
Kyeong-Ok Choi ◽  
Dong Hoon Lee ◽  
Seo Jun Park ◽  
Dongjun Im ◽  
Youn Young Hur
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Tannin Content ◽  
Total Anthocyanin ◽  
Breeding Lines ◽  
Total Anthocyanin Content ◽  
Positive Correlations ◽  
Grape Breeding

The astringent sensation of wines is attributable to the composition and concentration of phenolic compounds. However, in many cases, experimental results have shown a gap in relation to sensory astringency. The aim of the present study was to evaluate the relationships between the experimental evidence of astringent attributes and perceived astringency. To this end, the concentrations of phenolic compounds, namely, the total phenolic content (TPC), the polymeric tannin content (PTC), the proanthocyanidin content (PAC) and the total anthocyanin content (TAC), in wines made from a variety of grape breeding lines were estimated and their relationships to perceived astringency were evaluated. The TPC and the PTC showed strong positive correlations with perceived astringency. In contrast, the PAC showed a moderate correlation with perceived astringency, which was lower than that shown by the PTC despite their similar phenolic compositions. Unlike the other attributes, the TAC showed a weak correlation with perceived astringency. We concluded that the TPC and the PTC showed good correlations with perceived astringency and could be used as an index for predicting the astringency of wines.

scholarly journals TOTAL ANTHOCYANIN CONTENT AND ANTIOXIDANT ACTIVITIES OF PIGMENTED BLACK RICE (ORYZA SATIVA L. JAPONICA) SUBJECTED TO SOAKING AND BOILING

2018 ◽  
Vol 80 (3) ◽  
Author(s):  
Noorlaila, A., ◽  
Nur Suhadah, N., ◽  
Noriham, A., ◽  
Nor Hasanah, H.
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Oryza Sativa L ◽  
Anthocyanin Content ◽  
Black Rice ◽  
Total Anthocyanin ◽  
Pigmented Rice ◽  
Total Anthocyanin Content ◽  
Β Carotene ◽  
Carotene Degradation

Pigmented rice contains high value of anthocyanin and antioxidant activity. However, the different process for black rice might affect the concentration of these phytochemicals. Therefore, the present study focused on the effect of soaking and cooking on the total anthocyanin content and antioxidant activity of pigmented black rice. The raw black rice was subjected to two treatments. First, black rice was soaked for 3 hours. Second, black rice was soaked and cooked for 15, 25 and 35 minutes. The study revealed that the second treatment (soaking and cooking) caused a significant (p<0.05) decreased in antioxidant activities and total anthocyanin content as compared to soaking. Highest losses in total anthocyanin and antioxidant activity in cooked black rice were as follows: 35 minutes > 25 min >15 min cooking. β- Carotene degradation rate was also highest in 35 minutes cooked black rice.

Sign in / Sign up

Export Citation Format

Share Document