scholarly journals Damages of spittlebug on sugarcane quality and fermentation process

2010 ◽  
Vol 67 (5) ◽  
pp. 555-561 ◽  
Author(s):  
Débora Branquinho Garcia ◽  
Gisele Cristina Ravaneli ◽  
Leonardo Lucas Madaleno ◽  
Miguel Angelo Mutton ◽  
Márcia Justino Rossini Mutton
Keyword(s):  
Phenolic Compounds ◽  
Fermentation Process ◽  
Reducing Sugars ◽  
Raw Material ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Microbiological Analysis ◽  
Total Phenolic Compounds ◽  
Fermentation Efficiency

The quality of the raw material defines the industrial potential production. The harvest of raw sugarcane promoted a favorable environment for the increase of Mahanarva fimbriolata (Stål, 1854) pest that affects the plant development. This research was undertaken to evaluate the effects of M. fimbriolata on sugarcane quality and fermentation process. For the technological analysis, four damage levels and two evaluation periods were evaluated, while four fermentation cycles and two evaluation periods were tested for microbiological analysis, with three replications. The determined parameters were Brix (soluble solids), Pol (apparent sucrose), Purity, reducing sugars (RS), total reducing sugars (TRS), Total Acidity, pH and Total Phenolic Compounds in juice. In the fermentation process cellular viability analysis, yeast sprout and bacterial concentration were carried out. The wine was submitted to alcohol content, TRRS (total residual reducing sugars) and fermentation efficiency. The treatment with 60% of damage steams exhibited the lowest averages of Brix, Pol, Purity and TRS of the juice. An increase of the RS% of the juice and content of total phenolic compounds was observed. The cellular and sprouts viability were reduced with the increase in the damages caused by M. fimbriolata. The fermentation process exhibited larger quantities of contaminators. With the damages, the wine TRRS quantity was superior and, consequently there was a decrease of the alcoholic content and fermentation efficiency. The damages caused by M. fimbriolata affected the quality of the raw material, compromising the fermentative process, and increase the production of phenolic compounds and contaminators.

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 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 Obtaining Bioactive Compounds from the Coffee Husk (Coffea arabica L.) Using Different Extraction Methods

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 46
Author(s):  
Mariana de Oliveira Silva ◽  
John Nonvignon Bossis Honfoga ◽  
Lorena Lucena de Medeiros ◽  
Marta Suely Madruga ◽  
Taliana Kênia Alencar Bezerra
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Extraction Methods ◽  
Water Bath ◽  
Raw Material ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Ethanol Mixture ◽  
Coffee Husk ◽  
Coffea Arabica L

Coffee husks (Coffea arabica L.) are characterized by exhibiting secondary metabolites such as phenolic compounds, which can be used as raw material for obtaining bioactive compounds of interest in food. The objective of this study is to evaluate different methods for obtaining the raw material and extracting solutions of bioactive compounds from coffee husks. Water bath and ultrasound-assisted extraction methods were used, using water (100%) or ethanol (100%) or a mixture of both (1:1) as extracting solutions and the form of the raw material was in natura and dehydrated. The extracts were evaluated by their antioxidant potential using DPPH radicals, ABTS, and iron reduction (ferric reducing antioxidant power (FRAP)), and later total phenolic compounds, total flavonoids, and condensed tannins were quantified the phenolic majority compounds were identified. It was verified that the mixture of water and ethanol (1:1) showed better extraction capacity of the compounds with antioxidant activity and that both conventional (water bath) or unconventional (ultrasound) methods showed satisfactory results. Finally, a satisfactory amount of bioactive compounds was observed in evaluating the chemical composition (total phenolic compounds, total flavonoids, condensed tannins, as well as the analysis of the phenolic profile) of these extracts. Corroborating with the results of the antioxidant activities, the best extracting solution was generally the water and ethanol mixture (1:1) using a dehydrated husk and water bath as the best method, presenting higher levels of the bioactive compounds in question, with an emphasis on chlorogenic acid. Thus, it can be concluded that the use of coffee husk as raw material to obtain extracts of bioactive compounds is promising. Last, the conventional method (water bath) and the water and ethanol mixture (1:1) stood out among the methods and extracting solutions used for the dehydrated coffee husk.

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 PENGARUH SUHU DAN PENAMBAHAN BAHAN ABRASIVE KULIT ARI BIJI KAKAO TERHADAP KARAKTERISTIK KRIM BODY SCRUB

2019 ◽  
Vol 7 (3) ◽  
pp. 417
Author(s):  
Anak Agung Gede Rai Giri Natha ◽  
A.A.P. Agung Suryawan Wiranatha ◽  
Sri Mulyani
Keyword(s):  
Phenolic Compounds ◽  
Heating Temperature ◽  
Block Design ◽  
Characteristic Temperature ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Cocoa Beans ◽  
Randomized Block Design

The aims of this study were: 1) to determine the effect of temperature and the addition of abrasive ingredients on the epidermis of cocoa beans to the characteristics of body scrub creams, and  2) to obtain temperature and the addition of abrasive ingredients to the epidermis of cocoa beans to produce the best characteristic body scrub cream, and 3)  how the quality of body scrub cream changes during storage. The experimental design used in this study was a factorial randomized block design, which consisted of 2 factors. The first factor was the heating temperature which consists of two levels, namely temperature of 65 °C and 75 °C. The second factor was the addition of abrasive materials which consists of three levels namely 3 percent, 6 percent and 9 percent. All treatments were grouped into 3 groups to obtain 18 experimental units. The data obtained were analyzed by variance and  the Duncan test. The best result of body scrub cream is the treatment of heating temperature 65°C and the addition of powder epidermis of cocoa beans 9 percent  with the characteristics of pH 5.53, viscosity of 36,627 cp, content of phenolic compounds 21.631 mg GAE/g, aroma 5.85 and passions 5.55. pH, viscosity and total phenolic compounds are stable up to 6 weeks of storage. Keywords : epidermis of cocoa beans, body scrub, characteristic, temperature, addition of abrasives

scholarly journals Contents of dry matter, soluble sol­ids, vitamin C and phenolic compounds in the pulp and peel of different cultivars of pear fruits

2021 ◽  
Vol 28 (2) ◽  
Author(s):  
Jaunė Blažytė ◽  
Nijolė Vaitkevičienė
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Dry Matter ◽  
Total Content ◽  
Biologically Active ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Pear Fruit ◽  
Fruit Peel

The aim of this work was to investigate and compare the amounts of biologically active compounds, dry matter and soluble solids in pulp and peels of four pear cultivars (‘Ksena’, ‘Beloruskaja pozdniaja’, ‘Alna’ and ‘Aleksandr Lucas’). The research was carried out at Vytautas Magnus University Agriculture Academy (Lithuania) in 2020. Four pear cultivars (‘Ksena’, ‘Beloruskaja pozdniaja’, ‘Alna’ and ‘Aleksandr Lucas’) were cultivated at a farm in the Joniškis District of Lithuania. Pears were grown following traditional pear production technology. The amounts of dry matter, soluble solids, vitamin C and fiber were determined using the standard method. The total content of phenolic compounds was determined using a Folin-Ciocalteu reagent with a UV/VIS spectrophotometer. The research results showed that significantly the highest amounts of soluble solids were found in the ‘Alna’ pear fruit pulp (14.25% f. w.). The ‘Alna’ peel sample had significantly the highest amount of total phenolic compounds (1290.99 mg 100 g–1 d. w.). The highest content of dry matter was found in the ‘Aleksandr Lucas’ pear fruit peel (24.67%). The ‘Aleksandr Lucas’ and ‘Beloruskaja pozdniaja’ pear fruit peel contained significantly the highest amounts of vitamin C (2.70 and 2.63 mg 100 g–1 f. w., respectively). The highest content of fiber was found in the ‘Ksena’ fruit peel (36.12% d. w.). The investigated pear peel sample had significantly higher amounts of dry matter, vitamin C, total phenolic compounds and fiber than the pulp. However, the pulp contains the highest contents of soluble solids.

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.

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 Physicochemical and microbiological quality in the fermentation of different cocoa blends with the addition of coffee and cardamom

2020 ◽  
Vol 9 (10) ◽  
pp. e4759108742
Author(s):  
Nélio Ranieli Ferreira de Paula ◽  
Érica de Oliveira Araújo ◽  
Natália Dias de Oliveira
Keyword(s):  
Fermentation Process ◽  
Ph Value ◽  
Microbiological Quality ◽  
Raw Material ◽  
Soluble Solids ◽  
Scientific Development ◽  
Experimental Conditions ◽  
Fermentation Time ◽  
Consequent Reduction

Fermentation is an essential step in obtaining good quality almonds. Thus, the present study aimed to evaluate the fermentation process of cocoa almonds and quantify the physicochemical and microbiological quality of different cocoa blends with the addition of coffee and cardamom, aiming at the reduction of the cost of processing, the addition of value to the raw material, and technological and scientific development of the Amazon region. The experimental design used was completely randomized, arranged in a 4 x 2 x 3 factorial scheme, corresponding to four fermentation times, two fermentation, three concentrations of pulp (blends) (pure cocoa, cocoa + coffee, and cocoa + cardamom), and three replicates. The results made it possible to conclude that the temperature inside the mass measured every 48 hours after turning increased with the fermentation time, reaching its maximum on the seventh day of fermentation. The increase in the temperature inside the fermentation mass on the seventh day is due to the higher concentration of acetic acid, evidenced by the reduction in pH value and consequent reduction in °Brix. Fermentation in a greenhouse at a temperature of 40 °C enables the maintenance of stable temperature throughout the fermentation process for blends of cocoa with the addition of coffee and cardamom. It is verified that, when there is a pre-established temperature, as in a greenhouse at 40 °C, there is a decrease in the values of °Brix and soluble solids present in the final product. Temperature, pH, and sugars are determining factors for the duration of the fermentation process and quality of pure cocoa almonds and cocoa almonds with the addition of coffee and cardamom. Under the experimental conditions, fermentation time from seven days is sufficient to ensure the physicochemical and microbiological quality of cocoa blends with the addition of coffee and cardamom, but it should not exceed nine days.

scholarly journals Metabolite profiling and antioxidant capacity of lettuce Lactuca sativa var. longifolia grown in aquaponic system irrigated with shrimp effluents

Biotecnia ◽  
2021 ◽  
Vol 23 (3) ◽  
Author(s):  
Humberto Ramos-Sotelo ◽  
Iza Fernanda Pérez-Ramírez ◽  
Marely Graciela Figueroa-Pérez ◽  
Juan Francisco Fierro-Sañudo ◽  
Jesús Armando León-Cañedo ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Soluble Fraction ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Land Area ◽  
Alternative Culture ◽  
Ferulic Acids ◽  
Lower Saturation

This paper focuses on the quality of lettuce var. longifolia grown with shrimp effluents from well water (WW), diluted seawater (DSW) and a hydroponic solution (HS). Results evidenced that WW and DSW effluents slightly decreased weight, foliage, and yield (5-9%) in plants compared to HS control. Furthermore, WW-lettuce showed a higher level of total phenolic compounds (~71%), flavonoids (~90%), and antioxidant capacity (0.7-3-folds) than HS-plants, mainly in the soluble fraction. WW-lettuce also showed a higher content of total soluble solids (~16%) and, a lower saturation of color, which correlated significantly (p <0.05) with chlorophyll a. WW-lettuce exhibited the highest concentrations of p-hydroxybenzoic, p-coumaric and ferulic acids, as well as quercetin 3-O-glucoside and quercetin 3-O-ramnoside. Whereas DSW-lettuce showed the highest levels of caffeic acid, isorhamnetin 3-O-glucoside, kaempferol 3-O-glucoside, kaempferol and quercetin. HS-lettuce showed a higher proline content than the lettuces from the other treatments. These results indicate that aquaponic lettuce culture with shrimp effluent from WW could be used as an alternative culture system to reduce land area requirements, decrease or eliminate the discharge and impact of shrimp effluents, and simultaneously improve the functional properties of lettuce.

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