scholarly journals Phytochemical and Antioxidant Properties of Fresh Fruits and Some Traditional Products of Wild Grown Raspberry (Rubus idaeus L.)

2019 ◽  
Vol 47 (3) ◽  
Author(s):  
Bojana VELJKOVIĆ ◽  
Violeta JAKOVLJEVIĆ ◽  
Milan STANKOVIĆ ◽  
Zora DAJIĆ-STEVANOVIĆ
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Total Phenolics ◽  
Sugar Content ◽  
Total Sugar ◽  
Rubus Idaeus ◽  
Fresh Fruit ◽  
Antioxidant Systems ◽  
Total Anthocyanin ◽  
Total Sugar Content

The current study investigated and compared phytochemical and antioxidant activity of fresh fruit and some traditional products of Rubus idaeus grown in mountain region of Serbia. The total organic acid, total sugar content, total phenolics, flavonoids, tannins, anthocyanins and vitamin C were evaluated. The antioxidant activities were evaluated using two antioxidant systems 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). The fresh fruit contained highest amount of vitamin C (46.62 mg AA g-1) and total organic acids (882.22 mg CA g-1). The sweet preserve had highest content of total phenolics (200.83 mg GA g-1), flavonoids (12.85 mg RU g-1) and tannins (39.11 mg g-1). The juice had the highest total anthocyanin content (107.22 µg mL-1) and total sugar content (25 °Brix). The best antioxidant activity in ABTS assay had juice (IC50 = 4.87 µmol TE g-1), followed by sweet preserve (IC50 = 5.14 µmol TE  g-1), almost identical to standard gallic acid. In the DPPH free radical scavenging assay, sweet fruit preserve showed significant better antioxidant activity (IC50 = 41.27 µg mL-1) compared to juice (IC50 = 106.07 µg mL-1) and fresh fruit (IC50 = 294.79 µg mL-1). Our results indicated promising perspectives for usage of R. idaeus fresh fruits and traditional products studied with considerable levels of vitamin C, bioactive compounds and antioxidant activity.   ********* 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 Vitamin C and Total Sugar Content Characterization on 31 Accessions of Banana Collection of Banana Germplasm Plants of Yogyakarta

2017 ◽  
Vol 6 (2) ◽  
pp. 53
Author(s):  
Siti Dewi Indrasari ◽  
Kristamtini Kristamtini ◽  
Endang Wisnu Wiranti
Keyword(s):  
Vitamin C ◽  
Nutritional Value ◽  
Sugar Content ◽  
High Standard ◽  
Morphological Characterization ◽  
Total Sugar ◽  
Agricultural Technology ◽  
Total Sugar Content ◽  
Important Character

<p>Banana is one of the tropical fruits that people like because it tastes good and contains good nutritional value that beneficial for health.  The content of vitamin C and total sugar are an important character to complete the morphological characterization of banana accession that can be utilized by breeders in choosing accession as parent. The study aimed to determine the content of vitamin C and total sugar on 31 accessions of banana collection of Banana Germplasm Plants of Yogyakarta. The research was conducted at Banana Germplasm Plantation and Laboratory of Agricultural Technology Production of Gadjah Mada University, Yogyakarta from January to December 2016. The results indicated that 31 banana accessions showed their susceptibility to vitamin C content 60.42 <span style="text-decoration: underline;">+</span> 39.22 mg / 100 g and total sugar 22.06 <span style="text-decoration: underline;">+</span> 16.01%. High standard deviation values indicate the large diversity of banana accessions that were characterized, indicating that the accessions of each characterized banana were separate accessions of one another.</p>

scholarly journals Improving quality of dragon fruit (hylocereus costaricensis) syrup by processing with double jacket vacuum evaporator

2021 ◽  
Vol 924 (1) ◽  
pp. 012012
Author(s):  
B Susilo ◽  
S M Sutan ◽  
Y Hendrawan ◽  
R Damayanti
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Evaporation Process ◽  
Nutritional Content ◽  
Total Sugar Content ◽  
Dragon Fruit

Abstract Red dragon fruit (Hylocereus costaricensis) is a famous fruit because of its high nutritional content. Although the product diversification of red dragon fruit is quite a lot, however, this product has limited information as a syrup product. The evaporation process for making syrup at the traditional level is usually carried out at high temperatures which results in the high destruction of nutritional content and reduces the quality of syrup. The study of the evaporation process at low temperature and low pressure using a double jacket vacuum evaporator for manufacturing red dragon fruit syrup was conducted in this research in order to improve product quality. The aims of this study are to evaluate the effect of temperature process and vacuum pressure on the quality of red dragon fruit (H.costaricensis) syrup using a double jacket vacuum evaporator and to know the optimum temperature process and vacuum pressure to producing red dragon fruit sirup with higher content of vitamin C. The double jacket evaporator operates at a pressure lower than atmospheric pressure so that there were 9 treatment combinations. The result showed the temperature gave a highly significant effect, especially on vitamin C. It also gave on moisture content and reducing sugar. The temperature gave no significant effect on total sugar content. Whereas, the pressure gave a significant on moisture content, but not gave a significant on vitamin C, reducing sugar content and total sugar content. However, the best treatment for optimum vitamin C is 50 0C/-60 cmHg with 8.75 mg/100 ml.

scholarly journals Retention of Nutritional Quality of Solar Dried Carrot (Daucus carota L.) During Storage

1970 ◽  
Vol 45 (4) ◽  
pp. 359-362
Author(s):  
MM Rahman ◽  
G Kibria ◽  
QR Karim ◽  
SA Khanom ◽  
L Islam ◽  
...  
Keyword(s):  
Vitamin C ◽  
Daucus Carota ◽  
Sugar Content ◽  
Storage Period ◽  
Total Sugar ◽  
The Body ◽  
Physical Parameters ◽  
Rehydration Ratio ◽  
Carotene Content ◽  
Total Sugar Content

Carrot (Daucus carota L.) is a root crop. It belongs to the umbelliferae family. Carrot contains the highest amount of carotene among all the fruits and vegetables which the body converts to vitamin-A. Carrot was dried in a solar drier and packed in polyethylene bags, heat sealed and kept in tin container at ambient temperature for 8 (eight) months. Moisture, reducing sugar, total sugar, starch, protein, fat, vitamin-C, ß-carotene content, energy value and reconstitution time of the product were analysed during its storage period at the interval of 2 months. The initial nutrient of fresh carrot and solar dried carrot for the above parameters were analysed. During the storage period protein, starch and total sugar content decreased slightly, vitamin-C decreased remarkably, â-carotene content decreased very slowly and moisture content increased gradually. Sensory properties such as appearance, colour, flavour, texture, taste and physical parameters such as over-all shrinkage ratio, drying ratio, rehydration ratio of the product were also assessed. By assessing all the parameters it is revealed that the product is acceptable for 6 (Six) months. Key words: Carrot; Solar drying; Storage behaviour; Physical parameters; Nutrients DOI: 10.3329/bjsir.v45i4.7381 Bangladesh J. Sci. Ind. Res. 45(4), 359-362, 2010

scholarly journals Fruit of raspberry Rubus Idaeus L. as a source of functional ingredients (review)

2019 ◽  
Vol 48 (1) ◽  
pp. 5-14 ◽  
Author(s):  
Екатерина Жбанова ◽  
Ekaterina Zhbanova
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Antioxidant Properties ◽  
Rubus Idaeus ◽  
Anthocyanin Content ◽  
Total Antioxidant Activity ◽  
Red Raspberry ◽  
Total Anthocyanin ◽  
Wide Range ◽  
Total Antioxidant

The article gives a comparative analysis of the data obtained by Russian and foreign scientists considering the content of vitamins and other valuable substances in raspberry fruit. That determines high antioxidant properties of raspberry. The goal of the study was to generalize information which shows specific nature of that plant in relation to the complex of vitamins and polyphenol compounds which it contains. The author shows that fruit of raspberry R. idaeus L. consists of 5–40 mg/100 g of vitamin C, folic acid - 26-44 mg/100 g. Consumption of only 100 g of raspberries satisfies daily requirement of vitamin C (60 mg) by 8.3 - 66.7%, in folates (200 mg) by 13–22%. Total anthocyanin content in red raspberry varies within wide range (20–100 mg/100 g), in black raspberry – form 200 to 600 mg/100 g. Raspberry accumulates from 38 to 270 mg/100 g of ellagic acid. In small amounts the cultivated red raspberry consists of the following substances: carotenoids (β-carotene – 9.3 mg/100 g, zeaxanthin – 11 mg/100 g, lutein – 320 mg /100 g), vitamin E – 0.15–0.44 mg/100 g tocopherol equivalents, thiamine – 0,020 mg/100 g, riboflavin – 0.034 mg/100 g, niacin – 0.036 mg/100 g, pyridoxin – 0.05 mg/100 g, biotin – 5.7 mg/100 g. Total content of antioxidants in the cultivated raspberry fruit is 1.71 mg/g (standard quercetin). As a result of the analysis of different literary sources the author determined that raspberry antioxidant properties are mainly connected with high polyphenol content. Contribution of vitamin C into total antioxidant activity is relatively low. Though raspberry fruit chemical composition has already been studied quite well it is necessary to perform further more detailed research of different raspberry cultivars considering their total antioxidant activity as well as certain biochemical components which comprise antioxidant complex of raspberry fruit. The obtained results will form the base for further research aimed at investigating phytochemical compounds of fruit crops which have become an essential part of healthy human diet and developing nutraceutical products.

scholarly journals EFFECT OF FUSARIUM NYGAMAI INFECTION ON THE CHEMICAL COMPOSITION OF FLOUR FROM TWO YAM VARIETIES

2015 ◽  
Vol 12 (1) ◽  
pp. 3881-3887
Author(s):  
Omodamiro Rachel Majekodunmi ◽  
Ojimelukwe P.C ◽  
Asiedu R ◽  
Etudaiye H.A
Keyword(s):  
Vitamin C ◽  
Sugar Content ◽  
Nutrient Composition ◽  
Total Sugar ◽  
Tannin Content ◽  
C Protein ◽  
Nutritional Values ◽  
Total Sugar Content ◽  
Storage Losses ◽  
Yam Flour

Yams (Dioscorea spp) are among the oldest food crops. It is estimated that after six months of storage up to 56% of the crop is lost to rot.  In Nigeria, fresh yam tubers are used for production of Elubo (yam flour) for preparation of amala, as it is called among the Yoruba in Western Nigeria, and akwunaji in the east of the River Niger. Many researchershave emphasized the importance of microbial rotting in causing storage losses. This study evaluated the effect of yam rot on the nutritional values of Fusarium infected yam tubers.Tubers from two yam (Dioscorea rotundata Poir.)varieties-Nwopoko and TDr95/19177-were infected with Fusarium nygamai pure culture and stored for 12 weeks, after which the tubers were used to produce yam flour and were analyzed for their nutrient composition comprising: dry matter/ moisture content, ash, total sugar, starch, amylose, vitamin C, protein and tannins. Wholesome yams of the same varieties were also used to produce yam flour and equally evaluated for the same nutrients. Infection with Fusariumnygamai led to a significant reduction (p<0.05) in the nutrient composition of the infected yam flour compared with those ofwholesome samples. Vitamin C content reduced from 41.10 to 27.26 (mg/100g) in variety Nwopoko and 36.30 to 30.53 (mg/100g); in variety TDr95/19177. Corresponding values for protein content was from 5.05 to 4.60% and 4.93 to 4.62%; Ash Content from 1.32 to 1.30% and 1.36 to 1.24%; Total Sugar Content from 5.34 to 5.20% and 5.21 to 5.02%; Starch 78.71 to 77.61 and 89.28 to 81.53%; Amylose from 29.95 to 28.87% and 30.01 to 27.95%. However, an increase in the tannin content – (1.84 and 1.94 mg/g) as against (0.31 and 0.26 mg/g) in Nwopoko and TDr 95/19177 varieties respectively was observed. The increase in the tannin content implies an increase in the antinutrient composition. The tendency to produce Elubo used for preparation of amala with rotten yam (possibly Fusarium infected) should be discouraged.

Mid and near Infrared Study of Carbohydrates by Canonical Correlation Analysis

1993 ◽  
Vol 1 (2) ◽  
pp. 99-108 ◽  
Author(s):  
P. Robert ◽  
M.F. Devaux ◽  
A. Qannari ◽  
M. Safar
Keyword(s):  
Correlation Analysis ◽  
Infrared Spectra ◽  
Canonical Correlation ◽  
Near Infrared ◽  
Sugar Content ◽  
Infrared Region ◽  
Total Sugar ◽  
Mid Infrared ◽  
Total Sugar Content ◽  
Near Infrared Spectra

Multivariate data treatments were applied to mid and near infrared spectra of glucose, fructose and sucrose solutions in order to specify near infrared frequencies that characterise each carbohydrate. As a first step, the mid and near infrared regions were separately studied by performing Principal Component Analyses. While glucose, fructose and sucrose could be clearly identified on the similarity maps derived from the mid infrared spectra, only the total sugar content of the solutions was observed when using the near infrared region. Characteristic wavelengths of the total sugar content were found at 2118, 2270 and 2324 nm. In a second step, the mid and near infrared regions were jointly studied by a Canonical Correlation Analysis. As the assignments of frequencies are generally well known in the mid infrared region, it should be useful to study the relationships between the two infrared regions. Thus, the canonical patterns obtained from the near infrared spectra revealed wavelengths that characterised each carbohydrate. The OH and CH combination bands were observed at: 2088 and 2332 nm for glucose, 2134 and 2252 nm for fructose, 2058 and 2278 nm for sucrose. Although a precise assignment of the near infrared bands to chemical groups within the molecules was not possible, the present work showed that near infrared spectra of carbohydrates presented specific features.

scholarly journals Measurement of Total Sugar Content of Residue from Bioenergy Pig Excreta in Marsh-Gas Sinks

2013 ◽  
Vol 25 (16) ◽  
pp. 9421-9422 ◽  
Author(s):  
G. Peng ◽  
E.V. Davis ◽  
L.X. Wang ◽  
C.W. Zhang
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content

scholarly journals Application of Cornelian Cherry (Cornus mas L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1777
Author(s):  
Shaghayegh Haghani ◽  
Milad Hadidi ◽  
Shiva Pouramin ◽  
Fateme Adinepour ◽  
Zahra Hasiri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Frozen Storage ◽  
Ice Cream ◽  
Potential Effect ◽  
Freezing Process ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Cornelian Cherry ◽  
Cornus Mas

In this study, cornelian cherry (Cornus mas L.) peel (CCP) was incorporated into a probiotic ice cream formulation containing Bifidobacterium lactis to investigate the potential effect of CCP on the viability of B. lactis in the ice cream after simulated gastrointestinal stress and during 120 days of storage. Furthermore, the effect of the addition of CCP (3, 6, and 9%) on bioactive compounds, antioxidant activity, and physicochemical and sensory attributes of the ice cream was evaluated. The results showed that the addition of CCP significantly enhanced vitamin C, total polyphenols, total anthocyanin content, and antioxidant activity of the ice cream. During frozen storage of the ice cream, phenolic compounds and anthocyanins were quite stable, but vitamin C significantly decreased. The addition of CCP had no significant effect on the viability of B. lactis throughout the freezing process, but increments of 6% and 9% CCP increased the viability of B. lactis in the ice cream and after simulated gastrointestinal processes in all storage periods. These findings imply that CCP is a promising candidate to be used for producing functional ice cream.

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