scholarly journals Variation in Organic Acid, Sugar and Phenolic Compounds in Fruits of Historical Apple Cultivars

2018 ◽  
Vol 46 (2) ◽  
pp. 622-629 ◽  
Author(s):  
Ferit CELIK ◽  
Muttalip GUNDOGDU ◽  
Sezai ERCISLI ◽  
Baris KAKI ◽  
Selma BERK ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Organic Acids ◽  
Organic Acid ◽  
Ellagic Acid ◽  
Phenolic Content ◽  
Sugar Content ◽  
Positive Correlation ◽  
Apple Cultivars ◽  
Vanilic Acid ◽  
Organic Acid Content

Knowledge about diversity of local apple cultivars is particularly important and helps to ensure that specific cultivars are available when and where farmers need them. The phenolic content, organic acids and sugars were investigated in the four historical apple cultivars (‘Aslik’, ‘Cebegirmez’, ‘Bey Elmasi’ and ‘Arapkizi’) grown in Van province, located in Eastern Anatolia, Turkey. In the study, ellagic acid (63.034 mg per 100 ml) was found to be higher than other phenolic compounds and followed by vanilic acid, caffeic acid and routine, respectively. When examined the apple cultivars, it has been found that the ‘Bey Elmasi’ cultivar has the highest content of six phenolic acids (chlorogenic, ferulic, o-coumaric, p-coumaric, catechin and quercetin). The organic acid contents were as follows: malic>fumaric>succinic>citric>tartaric among cultivars. ‘Arapkizi’ cultivar possessed the highest value of four organic acids except of tartaric acid. It was determined that fructose was the major sugar for all apple cultivars. There was a positive correlation among gallic, ellagic acid and routine. Similarly, the positive correlation was observed among malic, fumaric and succinic acid. However the negative correlation between citric acid and all sugars was observed. As a result, ‘Bey Elmasi’ and ‘Arapkizi’ cultivars with higher phenolic content, ‘Arapkizi’ cultivar with higher organic acid content and ‘Aslik’ cultivar with higher sugar content comes to the foreground. Results indicated the importance of local apple germplasm to use of them for future apple breeding activities to increase inner quality.

scholarly journals Altered Light Interception Reduces Grape Berry Weight and Modulates Organic Acid Biosynthesis During Development

HortScience ◽  
2008 ◽  
Vol 43 (3) ◽  
pp. 957-961 ◽  
Author(s):  
Seth DeBolt ◽  
Renata Ristic ◽  
Patrick G. Iland ◽  
Christopher M. Ford
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Sugar Content ◽  
Cellular Level ◽  
Grape Berry ◽  
Grape Berries ◽  
Berry Weight ◽  
Berry Size ◽  
Organic Acid Content

The response of grape berries at a cellular level to environmental change was explored with particular emphasis on physiological changes such as weight, sugar content, and the biosynthesis of organic acids. Three levels of light were used: highly exposed, moderately exposed, and light-excluding boxes (1% ambient with no change in temperature effect). Berry weight was significantly lower in light-excluding boxes than in exposed bunch treatments. Organic acid content and berry development were followed throughout the growing season. Light exclusion resulted in a significant reduction of both tartaric acid and oxalic acid compared with highly exposed fruit, suggesting that in this experiment, light irradiance influenced accumulation of these metabolites. In contrast, malic acid was broken down postveraison at a dramatically slower rate in light exclusion treatments. The sink properties of grape berries appear to change according to the light received by the bunch. These data imply that cluster shading significantly reduced berry size and suggest the role of organic acids as osmotica.

scholarly journals ASSESSMENT OF ORGANIC ACID CONTENT, AND BRIX VALUE OF REPRESENTATIVE INDIGENOUS FERMENTED PLANT BEVERAGES OF THAILAND

2016 ◽  
Vol 10 (1) ◽  
pp. 350 ◽  
Author(s):  
Chaiyavat Chaiyasut ◽  
Netnapa Makhamrueang ◽  
Sartjin Peerajan ◽  
Bhagavathi Sundaram Sivamaruthi
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Acid Content ◽  
High Performance ◽  
Ph Value ◽  
Sugar Content ◽  
Human Consumption ◽  
Fermented Foods ◽  
Brix Value ◽  
Organic Acid Content

ABSTRACTObjective: In Thailand, people believe that the fermented plant beverages (FPBs) have the pharmaceutical effects and consumption of FPBs cure thediseases. This study was conducted to detect and quantify the organic acids, pH, and Brix value of the commonly using FPBs of Thailand.Methods: The samples were collected from all the region of Thailand. The total acidity, pH, and organic acid content were measured by titration, pHmeter, and high-performance liquid chromatography methods, respectively. The sugar content of the sample was assessed by Brix value determinationusing a refractometer.Results: All the tested FPBs showed the pH value of 2-4 except sample no. 64 (pH 6.49) and 65 (pH 5.72). The acidity of the samples showed a rangeof ~0.1-2.5% of lactic acid equivalent. The acidity of sample no. 64 and 65 was not in detectable level. As per the Thai Community Product Standard(TCPS) - No. 481/2004, all the samples were qualified for the human consumption except sample no. 64 and 65. About 34, 17, 58, 53, 8, 6, 12, and1 samples were detected with 0.018-0.241, 0.015-0.389, 0.028-1.244, 0.052-0.550, 0.024-0.267, 0.049-0.373, 0.025-0.980, and 0.31 mg/mL of as tartaric,malic, lactic, acetic, citric, sorbic, fumaric, and propionic acids, respectively. The sugar content of the sample no. 9 and 49 was >55 % of Brix value, whileother tested samples were <50%.Conclusion: All the tested FPBs were harmless to human regarding organic acid content, pH, and Brix value except sample no. 64 and 65 as per theTCPS. Further studies are mandatory to explore the microbial and pharmaceutical nature of traditional FPBs and other fermented foods of Thailand.Keywords: Brix value, Fermented plant beverages, Morinda, Organic acids, pH.

scholarly journals Phenolic Compounds of apples in the relation to the postharvest diseases

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S163-S165 ◽  
Author(s):  
M. Ducháčková ◽  
J. Schovánková ◽  
H. Opatová
Keyword(s):  
Phenolic Compounds ◽  
Antifungal Activity ◽  
Cold Storage ◽  
Phenolic Content ◽  
Plant Phenolics ◽  
Postharvest Diseases ◽  
Naturally Occurring ◽  
Apple Cultivars

This investigation deals with the antifungal activity of naturally occurring phenolic compounds and the metabolism of plant phenolics during the cold storage. In the experiment the apple cultivars with different diseases resistance were analyzed in the relation to changes in phenolic content.

scholarly journals Analysis of Total Phenols, Sugars, and Mineral Elements in Colored Tubers of Solanum tuberosum L.

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1862
Author(s):  
Piret Saar-Reismaa ◽  
Katrin Kotkas ◽  
Viive Rosenberg ◽  
Maria Kulp ◽  
Maria Kuhtinskaja ◽  
...  
Keyword(s):  
Solanum Tuberosum ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Solanum Tuberosum L ◽  
Sugar Content ◽  
Mineral Elements ◽  
Total Phenolic ◽  
Total Phenols ◽  
Positive Health

The use of colored tubers of Solanum tuberosum L. is growing worldwide due to their health benefits and attractive color. The positive health effects of purple-fleshed tubers are a result of anthocyanins and various phenolic compounds. The aim of this study was to evaluate and compare variety Blue Congo and its cross-breeds of Desiree and Granola to yellow-fleshed tubers. The concentration of total phenols, anthocyanins, sugars, and mineral elements were evaluated in all tubers. The results showed differences between all tested materials, with largest differences in sugar content. Moreover, the results confirmed the preservation of health improving compounds of Blue Congo when cross-bred with yellow-fleshed tubers. The total phenolic content and anthocyanin concentrations of all analyzed tubers were above the comparison yellow ones.

scholarly journals The effect of drying temperature on bioactive compounds and antioxidant activity of Leccinum scabrum (Bull.) Gray and Hericium erinaceus (Bull.) Pers.

2019 ◽  
Vol 57 (2) ◽  
pp. 513-525 ◽  
Author(s):  
Monika Gąsecka ◽  
Marek Siwulski ◽  
Zuzanna Magdziak ◽  
Sylwia Budzyńska ◽  
Kinga Stuper-Szablewska ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Organic Acids ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Total Phenolic ◽  
Fruiting Bodies ◽  
Drying Temperature ◽  
Hericium Erinaceus ◽  
Organic Acid Content

Abstract In the study the effect of drying temperature on phenolic and organic acid content, total phenolic content, ergosterol content, antioxidant activity and content of 40 elements in fruiting bodies of Leccinum scabrum and Hericium erinaceus was estimated. The analysis was performed for fresh fruiting bodies and those dried at 20, 40 and 70 °C. Drying resulted in changes in the profile of phenolic and organic acids. Drying generally resulted in losses of the content of total phenolics, ergosterol and antioxidant activity in both species. However, a reduction and an increase of phenolic acids and organic acids were observed. The greatest reduction of the compounds was generally observed at 70 °C. The greatest losses concerned organic acids (some single components and total) (even more than 90% of some compounds). The inhibition of free radicals decreased in the following order: fresh samples > air-dried samples > samples dried at 40 °C > samples dried at 70 °C. The drying temperature affected only selected element contents in fruiting bodies.

scholarly journals Metabolic Variation among Fruits of Different Chili Cultivars (Capsicum spp.) Using HPLC/MS

Plants ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 101
Author(s):  
Tilen Zamljen ◽  
Aljaž Medič ◽  
Robert Veberič ◽  
Metka Hudina ◽  
Jerneja Jakopič ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Sugar Content ◽  
Dry Weight ◽  
Total Phenolic ◽  
Total Sugar Content ◽  
Capsicum Spp ◽  
Metabolic Variation ◽  
Organic Acid Content ◽  
Different Levels ◽  
Insight Into

Chilies are widely cultivated for their rich metabolic content, especially capsaicinoids. In our study, we determined individual sugars, organic acids, capsaicinoids, and total phenolic content in pericarp, placenta, and seeds of Capsicum annuum L., Capsicum chinense Jacq. and Capsicum baccatum L. by HPLC/MS. Dry weight varied in the cultivar ‘Cayenne’, with the first fruit having the lowest dry weight, with 4.14 g. The total sugar content and organic acid content did not vary among the fruits of all three cultivars. The cultivar ‘Cayenne’ showed differences in total phenolic and capsaicinoid content between fruits in the placenta, with the first fruit having the highest content of total phenolics (27.85 g GAE/kg DW) and total capsaicinoids (16.15 g/kg DW). Of the three cultivars studied, the cultivar ‘Habanero Orange’ showed the least variability among fruits in terms of metabolites. The content of dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin in the seeds of the second fruit was higher than that of the first fruit of the cultivar ‘Bishop Crown’. The results of our study provided significant insight into the metabolomics of individual fruits of the same chili plant. We have thus increased our understanding of how certain metabolites are distributed between fruits at different levels of the same plant and different parts of the fruit. This could be further investigated when chilies are exposed to different environmental stresses.

scholarly journals COMPOSITION OF MAJOR ORGANIC ACIDS IN VEGETABLES AND SPICES

2015 ◽  
Vol 3 ◽  
pp. 447-454 ◽  
Author(s):  
Liga Priecina ◽  
Daina Karklina
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Acid Content ◽  
High Performance ◽  
Hplc Method ◽  
Metabolic Process ◽  
High Importance ◽  
Taste And Odor ◽  
Pre Treatment ◽  
Organic Acid Content

Organic acids are one of the major phytochemicals in vegetables and responsible for food taste and odor. Different organic acids are analyzed in fruits and cereals, but least in vegetables and spices. Organic acids has been analyzed because of their high importance in the formation of other phytochemical and increased antioxidant activity. The aim of the current research was to determine the oxalic, tartaric, quinic, malic, malonic, ascorbic, citric, fumaric, succinic, salicylic and benzoic acid content in fresh and pre-treated (with steam) vegetables and spices using high performance liquid chromatography (HPLC) method. Major organic acids in highest concentrations in spices and vegetables are quinic, malic, malonic and citric acids. Spices contain higher total organic acid content than vegetables. Using steaming as pre-treatment, some of the organic acids content significantly decreased. Obtained changes could be explained by the organic acid formation into more complex chemicals in food or metabolic process. For the future, these changes will be combined with individual phenolic compound changes in analyzed samples.

scholarly journals Diversity in phenolic compounds, biochemical and pomological characteristics of Arbutus unedo fruits

2018 ◽  
Vol 30 (1) ◽  
pp. 139-146 ◽  
Author(s):  
Muttalip Gündoğdu ◽  
Sezai Ercisli ◽  
Ihsan Canan ◽  
Erdal Orman ◽  
Muhammad Sameeullah ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Organic Acid ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Fruit Weight ◽  
Arbutus Unedo ◽  
Strawberry Tree ◽  
Mediterranean Regions ◽  
Seed Propagation

AbstractStrawberry trees (Arbutus unedoL.) are naturally grown in particular Black Sea and Mediterranean regions of Turkey with great diversity due to continuous seed propagation for centuries. The trees differ in terms of most of the horticultural characteristics. We investigated the phenolic compounds and the biochemical and pomological characteristics of the fruits of eight strawberry tree selections naturally grown in the western part of Turkey. Significant differences were found among the genotypes in terms of their phenolic compounds and their biochemical and pomological characteristics. Among soluble sugars, fructose (11.63 g 100 g−1) was the dominant sugar, followed by glucose (6.10 g 100 g−1) and sucrose (1.44 g 100 g−1) for all the genotypes. Positive correlation was found between fruit weight and soluble sugar content. Malic acid was the major organic acid (0.67-2.33 g 100 g−1), and the second major organic acid in strawberry tree fruits was citric acid (0.25-0.87 g 100 g−1). Vitamin C content was an average of 56.22 g 100 g−1for the eight genotypes. Among phenolic compounds, gallic acid was dominant (1.62-7.29 mg 100 g−1), followed by chlorogenic acid (1.23-3.14 mg 100 g−1), on an average basis.

scholarly journals Defensive reactions of apple cultivars Angold and HL 1834 after fungal infection

2011 ◽  
Vol 38 (No. 3) ◽  
pp. 87-95 ◽  
Author(s):  
J. Schovánková ◽  
H. Opatová
Keyword(s):  
Phenolic Compounds ◽  
Fungal Pathogen ◽  
Phenylalanine Ammonia Lyase ◽  
Phenolic Content ◽  
Apple Fruit ◽  
Total Phenolic ◽  
Monilinia Fructigena ◽  
Malus Domestica Borkh ◽  
Defensive Reactions ◽  
Apple Cultivars

Apple cultivars (Malus domestica Borkh.) were inoculated with a significant apple fruit fungal pathogen, Monilinia fructigena Honey ex Whetzel. Defensive reactions, especially enzyme activity and production of phenolic compounds, were compared. Changes of phenolic content and activity of phenylalanine-ammonia lyase (PAL) were determined 7, 14 and 21 days after the inoculation. Progress of rotting was similar for both cultivars at first but defensive reactions were different. The increase of phenolic compounds was observed; their concentration and composition were influenced by location in the fruit. A very good correlation was found between the activity of phenylalanine-ammonia lyase and total phenolic content.

The influence of aluminum on growth, carbohydrate, and organic acid content of an aluminum-tolerant and an aluminun-sensitive cultivar of wheat

1991 ◽  
Vol 69 (4) ◽  
pp. 711-716 ◽  
Author(s):  
R. Scott ◽  
J. Hoddinott ◽  
G. J. Taylor ◽  
K. Briggs
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Germ Plasm ◽  
Carbon Allocation ◽  
Aluminum Tolerance ◽  
Fresh Weight ◽  
Tolerance Strategy ◽  
Broad Array ◽  
Organic Acid Content ◽  
Nutrient Solutions

An aluminum-sensitive cultivar (Katepwa) and an aluminum-tolerant experimental line (PT741) of Triticum aestivum were grown in nutrient solutions containing 0–400 μM aluminum at pH 4.5. After 18 days of growth, plant fresh weight was reduced in the Al-sensitive and Al-tolerant germ plasm by as little as 100 and 200 μM Al, respectively, and a number of changes in carbon allocation were observed. Shoot to root ratios increased with Al concentration in the Al-sensitive 'Katepwa' and remained constant in the Al-tolerant PT741.In both 'Katepwa' and PT741, shoot carbon was increasingly deposited into starch and fructan pools with increasing Al concentration. However, fructan deposition was more marked in the Al-sensitive 'Katepwa', possibly reflecting a failure to export carbon to the roots. Differences between Al-tolerant and Al-sensitive germ plasm were also observed in some organic acid levels. Contrary to several previous reports, higher concentrations of organic acids were found in the roots of Al-sensitive 'Katepwa'. In shoots, higher concentrations of organic acid were found in the Al-tolerant PT741. These results suggest that allocation of carbon to specific pools is affected by the concentration of Al. However, synthesis of organic acids and subsequent chelation of intracellular Al does not appear to represent a tolerance strategy in wheat. Observed changes in metabolic levels more likely represent a broad array of toxic lesions, with the magnitude of changes being greater in the Al-sensitive 'Katepwa' than in the Al-tolerant PT741. Key words: stress, aluminum tolerance, aluminum sensitivity, fructans.

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