scholarly journals Effect of the year and storage on ascorbic acid content and total polyphenol content in three apple varieties

2000 ◽  
Vol 18 (No. 2) ◽  
pp. 71-74 ◽  
Author(s):  
J. Lachman ◽  
M. Orsák ◽  
V. Pivec ◽  
J. Kučera
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Statistical Significance ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Polyphenol Content ◽  
Early Variety ◽  
Total Polyphenol ◽  
Apple Varieties ◽  
Total Polyphenol Content

Ascorbic acid (AA) and total polyphenol content (TP) are important plant antioxidants with many healthy effects, such as ”scavengers of free radicals”, they inhibit oxidation of low-density lipoproteins, lower cholesterol levels, decrease fragility of blood vessels and increase their permeability, decrease heart coronary risk, etc. One of important sources of these compounds in human nutrition are apples. In two years (1997 and 1998) was investigated ascorbic acid content (AA) and total polyphenol content (TP) in three apple varieties (Idared, Gloster and Ontario) cultivated under equal conditions on the experimental plot of Czech University of Agriculture in Prague-Suchdol. AA content was determined by titration method with 2,6-dichlorphenolindophenol and TP content spectrophotometrically with Folin-Ciocalteau’s reagent. In two years’ trials AA and TP contents were estimated immediately after harvest in September and then monthly during storage for six months at +5°C. Statistically high significant differences were determined both in AA and TP contents during storage period – there was observed meaningful AA and TP decrease. The highest antioxidant content showed in both years early variety Ontario (in average 12.05 mg/kg AA, 2011.5 mg/kg TP), the lowest semi-early variety Gloster (in average 5.45 mg/kg AA, 1738.0 mg/kg TP). In this context the variety Ontario is the most favourable. The highest decrease of AA content was in variety Ontario (–30.05 %rel), the lowest in variety Gloster (–22.93 %rel ); in TP contents were differences negligible (–27.14 and –27.82 %rel). In spite of this decrease were in Ontario variety both values after six months storage the most favourable (8.45 mg/kg AA, 1466.5 mg/kg TP). Results were statistically evaluated with F-test and t-test. There could be seen differences among varieties and years of cultivation, but these differences were under the level of statistical significance showing only apparent tendencies. While varietal differences in decreasing of AA content during storage were greater (in interval from –22.93 %rel in Gloster variety to –30.05 %rel in Ontario variety), decreasing of TP contents during storage was nearly the same (about –27 %rel of original content

scholarly journals Chemical Composition and Physical Characteristics of Fruits of Two Cultivars of Blue Honeysuckle (Lonicera caerulea L.) in Relation to their Degree of Maturity and Harvest Date

2012 ◽  
Vol 40 (1) ◽  
pp. 155 ◽  
Author(s):  
Ireneusz Dariusz OCHMIAN ◽  
Katarzyna SKUPIEN ◽  
Jozef GRAJKOWSKI ◽  
Milosz SMOLIK ◽  
Krystyna OSTROWSKA
Keyword(s):  
Ascorbic Acid ◽  
Chemical Composition ◽  
Fruit Ripening ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Fruit Colour ◽  
Total Polyphenol ◽  
Lonicera Caerulea ◽  
Blue Honeysuckle

The aim of study was to compare yield, fruit quality, chemical composition and fruits colour of berries of two blue honeysuckle(Lonicera caerulea L.) cultivars of Polish bred ‘Wojtek’ and ‘Brązowa’ collected at the beginning and at the end of harvest season,respectively. On average, ‘Wojtek’ yielded 1565 g per bush, whereas ‘Brązowa’ 1941 g. During the fruit ripening process, considerablechanges were found in the fruit colour. Fruits of both cultivars became darker and their colour changed from green and yellow to redand blue. With the changes in fruit colour, considerable changes in firmness also occurred. Fruit ripening reduced fruit firmness andpuncture resistance. For both genotypes, the berries of late harvest were bigger and richer in soluble solids and total polyphenol, however,they showed decreased firmness, lower acidity, and L-ascorbic acid content. Nevertheless the time of harvest, ‘Wojtek’ berries surpassed‘Brązowa’ fruit regarding soluble solids, titratable acidity and L-ascorbic acid content (for late-crop berries of both cultivars 14.1>12.6%,3.4>2.7 g citric acid 100 g1, and 76>56 mg 100 mL-1. Further, ‘Wojtek’ berries showed higher total polyphenol content (149.30 and183.66 mg∙100 g-1, for early and late ripening fruit, respectively) compared to that of ‘Brązowa’ (125.51 and 175.67 mg 100 g-1). Amongphenolics, anthocyanins made the substantial group ranging from 94.47 mg 100 g-1 (‘Brązowa’ berries of early harvest) to 141.96 mg 100g-1 (late ‘Wojtek’ fruit).

scholarly journals Grafting and Shading—The Influence on Postharvest Tomato Quality

Agriculture ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 181
Author(s):  
Zoran S. Ilić ◽  
Athanasios Koukounaras ◽  
Lidija Milenković ◽  
Žarko Kevrešan ◽  
Aleksandra Bajić ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Succinic Acid ◽  
Acid Content ◽  
Tomato Fruit ◽  
Storage Period ◽  
Principal Component ◽  
Ascorbic Acid Content ◽  
Fruit Composition ◽  
Fruit Skin ◽  
Tomato Cultivars

Interaction of grafting and shading on tomato physical properties and chemical composition after 15 days of storage at 10 °C and 90% relative humidity was investigated in ungrafted and grafted tomato cultivars ‘Optima F1’ and ‘Big beef F1’ grown under shading nets (red and pearl net) and nonshaded conditions. For grafted plants ‘Maxifort’ rootstock was used. The effects of two weeks of storage was statistically significant when taking into account the effects of grafting, shading and variety for all tomato fruit composition parameters, except total phenols. A principal component analysis demonstrated that the changes in tomato fruit traits during the studied storage period were the main source of differentiation in tomato fruit quality. Beside a slight loss of firmness, tomato fruits were generally expected to have lower lycopene, sugar, malic and citric acid contents, higher succinic acid content, more elastic fruit skin and higher ascorbic acid content. Additionally, after storage, fruits from grafted plants had lower total phenol, higher ascorbic acid and higher succinic acid contents compared to fruits from ungrafted plants. Storage diminishes the differences in quality achieved through convenient grafting and shading combinations.

scholarly journals Micro-Mineral Retention and Anti-Nutritional Compounds Degradation During Bean Cooking Process

2018 ◽  
Vol 6 (2) ◽  
pp. 526-535 ◽  
Author(s):  
Martin Patrick Ongol ◽  
Joseph Owino ◽  
Mercy Lung’aho ◽  
Théogéne Dusingizimana ◽  
Hilda Vasanthakaalam
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Mineral Content ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Phytic Acid Content ◽  
Total Polyphenol Content ◽  
Cooking Process ◽  
Nutritional Compounds

The objective of this study was to determine the effect of soaking, boiling and frying on retention of micro-minerals as well as degradation of polyphenols and phytic acids. Soaking of the beans did not significantly (p > 0.05) decrease mineral, total polyphenol and phytic acid content of beans. While boiling of beans significantly (p < 0.05) decreased the concentration of total polyphenols and phytic acid but not the mineral content of the beans. Frying of boiled beans decreased the total polyphenol content but increased the concentration of phytic acids in beans. Data obtained in this study indicates that cooking of beans without discarding of soaking water and broth results into greater retention of minerals but frying may be detrimental to mineral bioavailability because it leads to increase in phytic acid content.

scholarly journals Evaluation of ascorbic acid content in different varieties of frozen of cherry fruit

2019 ◽  
pp. 31-37
Author(s):  
O. Vasylyshyna
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Acid Content ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Storage Conditions ◽  
Climatic Conditions ◽  
Human Nutrition ◽  
Sugar Syrup ◽  
Normal Metabolism

Cherry is the most common pit crop in our country. It is zoned in all soil-climatic zones of Ukraine and is a valuable fast-growing fruit breed that gives the fruit essential for human nutrition. It has high flavor qualities, contains 0.70–3.00 % valuable organic acids, 6.5–21.5 % sugar, vitamins, including 13-19 mg/100 g. of vitamin C. The latter plays an important role in human nutrition, since it is essential for normal metabolism. Human body provision with vitamin C (ascorbic acid) is of special concern as 50–80 % of the population manifests its lack, which has a negative effect on human health. Ascorbic acid content in fruit depends on the variety, ripeness degree, soil and climatic conditions of cultivation, harvesting time as well as transportation and storage conditions. Cherry fruit contain within 10−50 mg/100 g of vitamin C. However, the shelf life of cherries is only a few days. Therefore, the annual provision of the population with these fruits is only possible under organization of fresh long-term and canned storage. Freezing is one of the most advanced methods of preservation as it promotes better preservation in the fruit nutritional value, including labile vitamin C, than any other method of processing. Studies have found out that the cherriy fruit lose a significant amount of ascorbic acid during the freezing and in the storage period. The aim of the research was to study the dependence of the characteristics variety and the method of freezing cherry fruit on the change of ascorbic acid content. The fruit of the following cherry varieties were selected for the research in 2016−2018: Zhadana, Chance, Elegant, Optimist, Podbielska, Alpha, Memory of Artemenko grown at the pomology experimental station named after L.P. Symiyenko of IH NAAS. Cherry fruits harvested in the consumer stage of ripeness were sorted, examined, washed, frozen in pre-prepared sugar syrups in plastic cups at a temperature of −22–24 °C, kept at a temperature of −18 °C for up to 6 months. The following variants of fruit freezing were studied: in bulk (control), in 25 % sugar syrup, in 20 % sugar syrup with 4 % ascorutin, in 45 % sugar syrup. Before and after freezing, ascorbic acid content was determined in the fruit for three to six months. Studies on the freezing of cherry fruit were conducted in accordance with the guidelines for conducting research on frozen fruits, berries and vegetables. The chemical composition of the frozen fruit was investigated taking into account the mass losses. According to the research results, the content of ascorbic acid in fresh cherry fruits ranged from 16.25 to 19.15 mg/100 g. The highest content was noted in the cherry varieties of Memory of Artemenko (19.15 mg/100 g), and the lowest – in Optimist (16.25 mg/100 g). In six months following the freezing, compared with fresh fruits, there was a decrease in ascorbic acid by 7–8.85 mg/100 g which made 38.2–51.4 % compared to the fresh fruit. The smallest losses were in the fruits, frozen in 45 % of sugar syrup (35.5–43.2 %) and in 20 % of sugar syrup with 4 % of ascorutin (36.08–44.3 %). Aascorbic acid content at the end of storage was 48.6–553 % in the control and for fruit cherries, frozen in sugar syrups, it was higher and made 53.2–64.5 %. The highest content of ascorbic acid was retained in cherries frozen in 45 % sugar syrup – 56.9–64.5 % and in cherry fruit frozen in 20 % sugar syrup with 4 % ascorutin added – 55.42–63 %. Consequently, there was a decrease in ascorbic acid content by 38.2–51.4 % in the fruits of cherry during the freezing. Somewhat lower was the loss of its content in fruit frozen in sugar syrups, in particular in 45 % of sugar syrup – 35.5–43.2 % and in 20 % of sugar syrup with 4 % of ascorutin – 36.8–44.3 %. In general, the content of ascorbic acid for fruit cherries, frozen in sugar syrups, remained at 53.2–64.5 %. The best preservation of its content in frozen cherry fruits was found in 45 % sugar syrup and 20 % sugar syrup with addition of 4 % ascorutin. Key words: cherry fruit, ascorbic acid, sugar syrup, freezing.

Production Process of a Nutritional Drink from Mango (Mangifera indica)

2022 ◽  
Vol 1048 ◽  
pp. 502-513
Author(s):  
Quang Minh Vu ◽  
Van Thinh Pham ◽  
Vinh Long Do ◽  
Tran Bach Long ◽  
Nguyen Thi Thu Trang ◽  
...  
Keyword(s):  
Free Radical ◽  
Citric Acid ◽  
Vitamin C ◽  
Acid Content ◽  
Mangifera Indica ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Citric Acid Content ◽  
Mango Juice

The aim of study was to determine optimal formulation and microwave parameter to pasteurize mango juice products to maintain the most nutrients and organoleptic level. Raw material and drinking product were assessed for properties including vitamin C content (mg/100ml), total polyphenol content (mgGAE/100ml) and antioxidant activity (% free radical scavenging ability). Besides, factors influencing the quality of mango juice including material to water ratio (w/w), material to syrup ratio (w/w), citric acid content (w/w), microware power (watt) and microware time (minutes) was examined. As a results, the mango:water dilution ratio as 1:2 (w/w); rate of mango:syrup as 1:2 (w/w); citric acid content as 0.3% (w/w); microwave power as 400 watt and microwave time of 3 minutes were suitable for achieving product with good nutritional and sensory quality. At these conditions, vitamin C content was 8.42 mg/100ml, total polyphenol content was 47.543 mgGAE/100ml, and DPPH free radical activity was 11.191%. The results also justified the role of mango as a new ingredient in beverage industry and suggested using microwave to pasteurize as an appropriate method for manufacturing drinking products from fruit.

scholarly journals Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities

Beverages ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 25 ◽  
Author(s):  
Md. Shakir Moazzem ◽  
Md. Belal Hossain Sikder ◽  
Wahidu Zzaman
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Shelf Life ◽  
Acid Content ◽  
Sodium Benzoate ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Microbiological Analysis ◽  
Potassium Metabisulphite ◽  
Sensory Qualities

An investigation was carried out to extend the shelf life of wood apple beverages by up to 50 days from its natural shelf life of 8–12 h. A wood apple beverage was prepared using freeze-dried wood apple powder. Four samples were developed by pasteurizing the beverage at 85 °C for 10 min and treatment with a combination of 50 ppm and 100 ppm of potassium metabisulphite, citric acid, ascorbic acid, and sodium benzoate. Replications and controls were properly maintained. The total soluble solids (°Brix), pH, titrable acidity, ascorbic acid content, microbial growth and sensory attributes of the prepared juice samples were evaluated at an interval of 10 days over a storage period of 50 days. TSS was found to increase (16.30–18.25°Brix) with storage period, while pH (5.43–4.10), titratable acidity (0.67–0.08%), and ascorbic acid content (4.65–1.01 mg/100 mL) decreased with time (Table A1). The microbiological analysis showed little or no growth for samples treated with a combination of 50 ppm potassium metabisulphite, citric acid, ascorbic acid and sodium benzoate up to 50 days. Consumer acceptability of the beverage was found to be satisfactory. Thus, shelf life of wood apple beverage was extended to 50 days satisfactorily, ensuring consumption-safe parameters and satisfactory sensory qualities.

scholarly journals Electrochemical and Spectrophotometric Determination of Total Polyphenol Content in Croatian Apple Varieties

2017 ◽  
Vol 90 (2) ◽  
Author(s):  
Martina Medvidović-Kosanović ◽  
Anamarija Šter ◽  
Lidija Jakobek ◽  
Petra Krivak ◽  
Rebecca Mađarić
Keyword(s):  
Spectrophotometric Determination ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Apple Varieties ◽  
Total Polyphenol Content

scholarly journals Antioxidant potential of spinach, peas and sweet corn in relation to freezing period

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 613-618 ◽  
Author(s):  
D. Bajčan ◽  
J. Tomáš ◽  
G. Uhlířová ◽  
J. Árvay ◽  
P. Trebichalský ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sweet Corn ◽  
Storage Period ◽  
Entire Period ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Freezing Period ◽  
Colorimetric Methods

We evaluated changes in the content of total polyphenols and antioxidant activity of frozen spinach, peas, and sweet corn in relation to the storage period. Total polyphenol content and antioxidant activity in analysed samples were determined by colorimetric methods. Both parameters were analysed in frozen samples monthly and the changes were monitored during storage in a freezing box at a temperature of &ndash;18&deg;C for 10 months. Freezing had a different influence on the levels of total polyphenol content and antioxidant activity in individual analysed samples. The greatest decrease in antioxidant activity during the entire period of freezing was recorded in spinach (79.4%), while the lowest decrease was observed in peas (26.8%). A relatively significant decrease in antioxidant activity was also found in sweet corn (62.7%). On the contrary, the greatest decrease of total polyphenol content throughout the period of freezing was found in peas (62.0%), and lowest decrease was recorded in sweet corn (only 5.0%). The total polyphenol content in spinach decreased by 43.1% after 10 months of storage.

scholarly journals Nutritional quality of jamun-bael spread during storage

2021 ◽  
Vol 17 (2) ◽  
pp. 644-649
Author(s):  
Fozia Hameed ◽  
Neeraj Gupta
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Nutritional Quality ◽  
Reducing Sugars ◽  
Chemical Constituents ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Total Sugars

The present study was conducted to standardize appropriate combinations of jamun-bael blends for preparation of spread and to evaluate the changes in moisture, TSS, reducing sugars, total sugars, titratable acidity and ascorbic acid content of the developed product during storage. Spread prepared from 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90 and 0:100 ratio of jamun-bael pulp were analyzed for changes in chemical constituents at two months interval during storage period of six months. TSS, total sugars, reducing sugars and acidity increased while as moisture and ascorbic acid decreased in spread during storage.

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