VARIATION OF REDUCING AND TOTAL SUGARS, TOTAL PHENOLICS AND ANTHOCYANINS IN OTAHEITE (SYZYGIUM MALACCENSE L.) DURING THREE "ON TREE" RIPENING STAGES

2013 ◽  
pp. 161-164 ◽  
Author(s):  
M.A. Emanuel ◽  
N. Benkeblia
Keyword(s):  
Total Phenolics ◽  
Total Sugars ◽  
Ripening Stages

scholarly journals Comprehensive Study of Variety Oenological Potential Using Statistic Tools for the Efficient Use of Non-Renewable Resources

2021 ◽  
Vol 11 (9) ◽  
pp. 4003
Author(s):  
Sílvia Petronilho ◽  
Alisa Rudnitskaya ◽  
Manuel A. Coimbra ◽  
Sílvia M. Rocha
Keyword(s):  
Renewable Resources ◽  
Antiradical Activity ◽  
Total Phenolics ◽  
Titratable Acidity ◽  
Grape Berry ◽  
Total Sugars ◽  
Components Analysis ◽  
Harvest Year ◽  
Grape Varieties ◽  
Comprehensive Study

The evaluation of the variety suitability regarding each appellation’s specificities should be a strategy for maximizing the varieties’ oenological potential while contributing to the sustainable production of quality wines, keeping their typicity and rationalizing winemaking costs. Thus, the combination of several grape physicochemical attributes, modulated by climate and vineyard characteristics, providing knowledge for each grape variety’s oenological potential, is a relevant and reliable support for winemakers’ decisions. To prove this hypothesis, six mature grape varieties from three harvests, each one from three vineyard parcels with different topographical conditions from Bairrada Appellation (Portugal), were studied using analysis of variance–simultaneous components analysis (ASCA). The effects of harvest year and parcel on grape berry weight, pH, titratable acidity, total sugars, total phenolics, antiradical activity, and volatile composition in free and glycosidically-linked forms were analyzed. The compositional plasticity of autochthonous varieties (white Arinto and Bical and red Baga, Castelão, and Touriga Nacional) was observed. Sauvignon Blanc grape composition was significantly modulated by harvest. This study represents an important contribution for the maintenance of varieties’ biodiversity while contributing to establishing their peculiarities. Autochthonous varieties, if accurately exploited, can provide higher characteristic diversity than worldwide used varieties, an aspect to be more objectively taken into consideration by winemakers.

scholarly journals EFFECT OF MATURITY STAGES AND SOLVENT POLARITY ON PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF GUAVA CULTIVARS

2021 ◽  
Vol 21 (no 1) ◽  
Author(s):  
Surabhi Shukla ◽  
Radha Kushwaha ◽  
Monika Singh ◽  
Jyotsana Singh ◽  
Vinita Puranik ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Antioxidant Activities ◽  
Solvent Polarity ◽  
Total Phenolic ◽  
Maturity Stages ◽  
Ripening Stages

Tropical fruits claim to have phenolic compounds that have been reported to possess strong antioxidant activity. The study investigatedantioxidant activity and total phenolic content of five Guava cultivars namely Allahabad Safeda, Allahabad Surkha, Lalit, Chittidar and Apple color harvested at three fruit ripening stages (unripe, semi-ripe and ripe) and extracted by four solvents (ethanol, methanol, acetone and water) with different polarities (50%, 70% and 100%).The findings suggest that guava cultivars with maturity stages and extracting solvent affected its phenolic content and antioxidant activity significantly. Pure solvents were inefficient extraction medium for antioxidants. Enhanced extraction yields were obtained from solvent containing higher water concentrations and 50% ethanol is a recommended solvent for extracting antioxidants compounds from guava fruit. High correlations between phenolic compositions and antioxidant activities of guava extracts were observed. The total phenolics and antioxidant capacity decreases as the ripening proceeds (unripe>semi-ripe>ripe) in all five cultivars.This study facilitates information on the total phenolic content and antioxidant capacities of guava cultivars which is an important commercial fruit. Results obtained showed that solvent polarities and ripening stages played the major role in extraction of ployphenolics from Guava. The significant declines in the levels of total phenolics and antioxidant capacity during fruit development suggest that the unripe fruits can also be taken for processing into nutraceutical foods.

scholarly journals Preharvest Application of Methyl Jasmonate Increases Content of Antioxidant Compounds and Oxygen Absorbing Capacities in Raspberries

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 829B-829
Author(s):  
Shiow Wang* ◽  
Wei Zheng
Keyword(s):  
Methyl Jasmonate ◽  
Total Phenolics ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Black Raspberry ◽  
Soluble Solids Content ◽  
Flavonoid Content ◽  
Fruit Extract ◽  
Total Sugars ◽  
Solids Content

The effects of preharvest methyl jasmonate (MJ) application on fruit quality, flavonoid content and antioxidant capacity (ORAC) in black raspberry cv. Jewel (Rubus occidentalis L) were studied under field conditions. Raspberries treated with 0.1 mm methyl jasmonate had 20% higher soluble solids content, 20% higher total sugars, 16% higher fructose, 34% higher glucose and 30% lower titratable acids, 31% lower malic acid and 17% lower citric acid than untreated fruit. El-lagic acid, quercetin 3-glucoside, kaempferol 3-glucoside, kaempferol 3-glucuronide, cyanidin 3-glucoside and cyaniding 3-rutinoside were found in raspberry fruit extract. Cyanidin 3-rutinoside was the most dominant anthocyanin and was the major contributor to antioxidant activity in Jewel raspberries. MJ treatments significantly enhanced the content of anthocyanins by 92%, total phenolics by 53%, flavonoids by 98% and the antioxidant capacities by 74% in the fruit. The ORAC value was positively correlated with anthocyanins and total phenolics. In this study, the correlation coefficient for ORAC (y) vs anthocyanins (x) was 0.977 (y = 0.056x + 27.874), and that for ORAC (y) vs. total phenolics (x) was 0.988.

scholarly journals Antioxidant capacity of wild-growing bilberry, elderberry, and strawberry fruits

2021 ◽  
Vol 24 (2) ◽  
pp. 119-126
Author(s):  
Radenka Kolarov ◽  
Marijana Peić Tukuljac ◽  
Aliaksandr Kolbas ◽  
Natalia Kolbas ◽  
Goran Barać ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Solid Content ◽  
Total Sugars ◽  
High Antioxidant Activity

Abstract Chemical properties (L-ascorbic acid and total sugars content, pH, titratable acidity, and dry solid content), phenolic compounds (total phenolics, tannins, flavonoids, anthocyanins, and flavan-3-ols) and antioxidant capacity were measured in ripe fruits of wild-growing strawberry, bilberry, and elderberry from eastern Serbia. All three selected fruits are rich sources of nutraceuticals: vitamin C, sugars, and different classes of phenolic compounds and their extracts expressed high antioxidant activity. Elderberry fruits possess highest concentration of all measured biomolecules.

Some Aspects of Nutritive and Biological Value of Carrot Cultivars with Orange, Yellow and Purple-Coloured Roots

2007 ◽  
Vol 67 (1) ◽  
pp. 149-161 ◽  
Author(s):  
Marek Gajewski ◽  
Paweł Szymczak ◽  
Krystyna Elkner ◽  
Aleksandra Dąbrowska ◽  
Anna Kret ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Dry Matter ◽  
Total Phenolics ◽  
Storage Roots ◽  
Total Carotenoids ◽  
Total Sugars ◽  
Biological Value ◽  
Orange Yellow ◽  
Phenolics Content ◽  
Physical And Chemical

Some Aspects of Nutritive and Biological Value of Carrot Cultivars with Orange, Yellow and Purple-Coloured RootsThe aim of this work was to determine antioxidant activity and some physical and chemical parameters influencing nutritive and biological value of orange, purple and yellow carrot cultivars. The two-year experiment was carried out in Warsaw Agricultural University in 2005 and 2006. Carrot was grown in the experimental field of the University. Six carrot cultivars, differed in storage roots colour and shape, were chosen for the experiment: 'Florida' F1, 'Interceptor' F1, 'Nebula' F1, 'Purple Haze' F1, 'Yellowstone', 'Mello Yello' F1. Immediately after harvest of carrots there were determined: dry matter, total sugars content, total phenolics, total carotenoids, antioxidant activity (DPPH), fractions of dietary fibre, pectines, pH, redox potential, electrical resistance. P-value, which is a combined parameter of some physical and chemical traits, was also calculated. Correlations between some of these quality parameters were determined. Dry mater content was the highest for 'Purple Haze' in 2005, but in 2006 for 'Nebula' similar dry matter content was found. Total sugars content in carrots in 2005 was the highest in 'Purple Haze' but in 2006 'Florida' showed higher sugars content. Total phenolics content was the highest in 'Purple Haze' roots. Total carotenoids content was greatly differentiated between cultivars and varied from below 1 mg·100 g-1to above 14 mg·100 g-1. For cultivars of yellow storage roots the lowest level of carotenoids were found, and the highest for orange-coloured 'Florida', 'Interceptor' and 'Purple Haze'. In all cultivars, from fractions of total fibre, the highest amount was found in the case of cellulose and pectines. The highest antioxidant activity showed purple-coloured cultivar 'Purple Haze', and the lowest activity yellow-coloured cultivars 'Yellowstone' and 'Mello Yello'. Regression analysis showed that antioxidant activity of carrot storage roots was strictly related to carotenoids content (r=0.92) and phenolics content (r=0.87).

scholarly journals Influence of the composition of common bean extracts on their coagulation ability

2011 ◽  
pp. 71-79 ◽  
Author(s):  
Dragana Kukic ◽  
Marina Sciban ◽  
Aleksandra Tepic ◽  
Jelena Prodanovic
Keyword(s):  
Chemical Composition ◽  
Common Bean ◽  
Phytic Acid ◽  
Total Phenolics ◽  
Distilled Water ◽  
Coagulation Activity ◽  
Total Sugars ◽  
Coagulation And Flocculation ◽  
Natural Coagulants ◽  
Phenolics Content

Coagulation and flocculation are the most used methods for removal of turbidity of water. Recently, many studies have focused on the investigation of natural coagulants for this purpose. In view of the fact that extracts of common bean have coagulation activity, this study is concerned with the chemical composition of these extracts and their influence on the coagulation activity. Extraction was conducted with distilled water, 0.5M NaCl and 1M NaCl and total sugars content, proteins, phytic acid and total phenolics content and their coagulation activity were determined in the obtained extracts. These experiments confirmed that an extraction time of 10 minutes is sufficient for the extraction of active coagulant components from common bean seeds and that water is satisfactorily efficient and most economical solvent.

scholarly journals Fruit Maturity Phenolic Content and Antioxidant Activity of Eugenia jambolana Lam Fruit

2014 ◽  
Vol 13 ◽  
pp. 41-44 ◽  
Author(s):  
S. Balamurugan
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Total Phenolic ◽  
Total Anthocyanin ◽  
Development Stages ◽  
Eugenia Jambolana ◽  
Ripening Stages ◽  
Fruit Maturity ◽  
Green Stage

Fruits of Eugenia jambolana were analysed for total phenolics and antioxidant activity of three successive development stages viz. 1. Mature green 2. Half - ripened and 3. Fully ripened. The total anthocyanin concentrations were higher in fully ripened stage, the total phenolic content was maximum achieved in mature green stage (354 mg L-1). Antioxidant activity also strongly depended on ripening stages, showing completely opposite compared to that of total phenolics. Since total phenolics and antioxidant activity performed nearly “Object and its reflection in the mirror” trend.

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