Leaf Pigment, Phenolic Content, and Production of Green Shallot of Five Different Shallot Varieties

Five shallot varieties namely ‘Bauji’, ‘Bantaeng’, ‘Tuk Tuk’, ‘Rubaru’, and ‘Palasa’ were examined for their leaf pigment, total phenolic content, leaf tissue nutrient analysis, and green shallot production. The experiment was conducted in in Cikabayan greenhouse, IPB University, Dermaga, Bogor, arranged in a randomized complete block design with single factor (variety) and three replications. The observations were carried out three times in the maximum vegetative period, consisting of 20, 30, and 40 days after planting. The result showed that ‘Palasa’ had the highest leaf pigment content, such as chlorophyll a, chlorophyll b, total chlorophyll, and carotenoid, while the anthocyanin content fluctuated between the varieties and observation times. ‘Palasa’ also had the highest sulfur content in the leaf tissues. On the contrary, ‘Palasa’ had the lowest production compared to other the varieties. Meanwhile, ‘Bantaeng’ had the highest green shallot production, total nitrogen, and total phosphorus content in the leaf tissues. Total phenolic content fluctuated in the five varieties and observation times. The highest total phenolic content was in ‘Tuk Tuk’, observed 20 days after planting. The principal component analysis (PCA) showed that the five shallot varieties formed three clusters. The first was ‘Palasa’, the second cluster was ‘Bauji’, ‘Tuk Tuk’, and ‘Rubaru’, while the third cluster was ‘Bantaeng’. ‘Palasa’ had the highest content of leaf pigment, while Bantaeng had the highest leaf production. Leaf pigment and total phenolic content changed along with the increasing plant age in all varieties.

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Physical and chemical properties of roselle extract nanocapsule with inulin, chitosan and maltodextrin as encapsulant

Food Research ◽

10.26656/fr.2017.5(6).071 ◽

2021 ◽

Vol 5 (6) ◽

pp. 172-177

Author(s):

B. Yudhistira ◽

N.A. Choiriyah

Keyword(s):

Phenolic Compounds ◽

Total Phenolic Content ◽

Encapsulation Efficiency ◽

Phenolic Content ◽

Light Exposure ◽

Chemical Properties ◽

Spherical Shape ◽

Total Phenolic ◽

Anthocyanin Content ◽

Total Anthocyanin

Roselle contains high phenolic compounds, mainly anthocyanins that are not stable with pH, metal ions, light exposure, temperature, oxygen, and enzymatic activity. The stability of phenolic compounds can be improved by nanoencapsulation. This research was aimed to evaluate the effect of inulin, inulin-chitosan and inulin-chitosan-maltodextrin with varying concentrations as encapsulants towards the physicochemical properties and encapsulation efficiency of nanocapsules product by spray drying. Roselle extract nanocapsules were prepared using various types and concentrations of encapsulants (inulin, inulin-chitosan and inulin-chitosan-maltodextrin). The solubility of nanocapsules ranged from 69.31 - 83.2%, while the hygroscopicity of nanocapsules was varied, approximately 17.89 - 23.79%. Nanocapsules moisture content was approximately 2.83 - 4.27%, while the total phenolic content of nanocapsules ranged from 6.74 - 13.41 mg GAE/g DW. The total anthocyanin of roselle extract nanocapsules was approximately 2.25 - 4.82 mg/g DW. The encapsulation efficiency of phenolic compounds in this study were approximately 60.31 - 77.13%. Nanocapsules with inulin-chitosan-maltodextrin (2.4%-2.4%-0.2%) had good properties of nanocapsules such as good solubility, high total phenolic content and total anthocyanin content. Nanocapsules with 5% inulin and inulinchitosan-maltodextrin (2.4%-2.4%-0.2%) had particle size of 641.4 and 411.1 nm respectively. The nanocapsules had a spherical shape, smooth surfaces but also a few had indentations.

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COMPARISON OF THE TOTAL PHENOLIC CONTENT, TOTAL ANTHOCYANIN CONTENT AND ANTIOXIDANT ACTIVITY OF POLYPHENOL-RICH FRUITS GROWN IN CHILE

Ciencia e investigación agraria ◽

10.4067/s0718-16202014000100005 ◽

2014 ◽

Vol 41 (1) ◽

pp. 9-10 ◽

Cited By ~ 21

Author(s):

Carolina Fredes ◽

Gloria Montenegro ◽

Juan Pablo Zoffoli ◽

Francisca Santander ◽

Paz Robert

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Total Phenolic ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Total Anthocyanin Content

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Anthocyanin Pigment and Total Phenolic Content of Three Vaccinium Species Native to the Pacific Northwest of North America

HortScience ◽

10.21273/hortsci.39.5.959 ◽

2004 ◽

Vol 39 (5) ◽

pp. 959-964 ◽

Cited By ~ 14

Author(s):

Jungmin Lee ◽

Chad E. Finn ◽

Ronald E. Wrolstad

Keyword(s):

Pacific Northwest ◽

Total Phenolic Content ◽

High Performance ◽

Phenolic Content ◽

Total Phenolics ◽

Total Phenolic ◽

Anthocyanin Content ◽

Anthocyanin Pigment ◽

Total Anthocyanin ◽

Total Anthocyanins

The total anthocyanin and total phenolic content of wild (samples from 4 populations) and cultivated (samples from 32 populations) Pacific Northwestern American Vaccinium species (V. membranaceum, V. ovalifolium, and V. deliciosum) were evaluated. The total monomeric anthocyanin content of all huckleberry samples analyzed ranged from 101 to 400 mg/100 g (expressed as cyanidin-3-glucoside), and the total phenolics varied from 367 to 1286 mg/100 g (expressed as gallic acid). Cluster analysis separated the samples into four different groups based on their anthocyanin and total phenolic content. Two groups had greater anthocyanin pigment and total phenolics; one consisted entirely of cultivated V. ovalifolium (LIG10, VAC485, VAC487, LIG33, LIG9, LIG2, and VAC349) and the other consisted of just cultivated V. membranaceum (LIG25). Significant variations in total anthocyanins, total phenolics, and the ratio of the total anthocyanins and total phenolics were observed among the different V. membranaceum, V. ovalifolium, and V. deliciosum populations cultivated in the Willamette Valley, Ore. The profile of the individual anthocyanins of the wild V. membranaceum, wild V. ovalifolium, and V. corymbosum `Rubel' were conducted by high-performance liquid chromatography. The chromatograms of V. membranaceum, V. ovalifolium, and `Rubel' were distinctly different in the amounts of delphinidin, cyanidin, and malvidin glycosides.

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Compositional diversity in fruits of rowanberry (Sorbus aucuparia L.) genotypes originating from seeds

Genetika ◽

10.2298/gensr2001055b ◽

2020 ◽

Vol 52 (1) ◽

pp. 55-65

Author(s):

Mehmet Bozhuyuk ◽

Sezai Ercisli ◽

Rayda Ayed ◽

Tunde Jurikova ◽

Hafize Fidan ◽

...

Keyword(s):

Vitamin C ◽

Organic Acids ◽

Total Phenolic Content ◽

Phenolic Content ◽

Total Phenolic ◽

Anthocyanin Content ◽

Sorbus Aucuparia ◽

Total Anthocyanin ◽

Total Anthocyanin Content ◽

Wild Edible Fruits

Turkey has great ecological, topological and geographical diversity within the country and this diversity has contributed not only to a high genetic diversity, but has also allowed the successful introduction and cultivation of a great number of fruit tree taxa. Turkey is also known to have a great richness of wild edible fruits with regard to variety and biological diversity. Rowanberry or mountain ash (Sorbus aucuparia L.) is one of the wild edible fruits naturally found most parts of Turkey. Present study describes morphological (tree growth habit, fruit color) and biochemical fruit traits (vitamin C, organic acids, specific sugars, total phenolic content, total anthocyanin content, total antioxidant capacity) of 17 seed propagated rowanberry genotypes. We found significant differences among almost all studied parameters. The genotypes had diverse L, chroma and hue values, which found between 28.76-42.38%; 24.11-29.45% and 33.13-42.66%, respectively. Among sugars and organic acids, Glucose and Malic acid were dominant in rowanberry fruits, respectively. Total phenolic content, total anthocyanin content, vitamin C and antioxidant activity varied from 123-189 mg GAE per 100 g, 18-57 mg per 100 g, 25.6-40.2 mg per 100 g and 3.36-6.92 mM trolox equivalent per 100 g of fresh weight (FW) basis. Results suggest using rowanberry fruits in production of functional foods with high biologically active properties.

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Variation and Heritability Estimates for Antioxidant Activity, Total Phenolic Content, and Anthocyanin Content in Blueberry Progenies

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.127.1.82 ◽

2002 ◽

Vol 127 (1) ◽

pp. 82-88 ◽

Cited By ~ 39

Author(s):

Ann Marie Connor ◽

James J. Luby ◽

Cindy B.S. Tong

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Variance Components ◽

Phenolic Content ◽

Total Variance ◽

Total Phenolic ◽

Anthocyanin Content ◽

Narrow Sense Heritability ◽

Transgressive Segregants ◽

Heritability Estimates

Narrow-sense heritability and among-family and within-family variance components were estimated for antioxidant activity (AA), total phenolic content (TPH), and anthocyanin content (ACY) in blueberry (Vaccinium L. sp.) fruit. AA, TPH, and ACY were determined in the parents and in 10 offspring from each of 20 random crosses for each of 2 years at Becker, Minn. Offspring-midparent regression analysis provided combined-year heritability estimates of 0.43 ± 0.09 (P ≤ 0.0001) for AA, 0.46 ± 0.11 (P ≤ 0.0001) for TPH, and 0.56 ± 0.10 (P ≤ 0.0001) for ACY. Analyses of variance delineated variation among and within families for AA, TPH, and ACY (P ≤ 0.001). Year-to-year variation in the means for all offspring genotypes was not significant for AA or TPH, but there were changes in rank between years for families and for offspring within families for these traits. Year-to-year variation in the mean for all offspring genotypes was significant for ACY, but rank changes were observed only among offspring within families, not among families. In total, 18 of 200 offspring from 7 of the 20 crosses were transgressive segregants for AA, exceeding the higher parent of the cross by at least two sds. Estimates of variance components showed that variation among families accounted for 24% to 27% of total variance for the three traits. However, variation within families was greater than that among families, accounting for 38% to 56% of total variance for the three traits. These results suggest that increasing antioxidant activity in blueberry through breeding is feasible, and that the breeding strategies utilized should exploit the large within-family variation that exists.

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ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOSITION CHANGES IN SWEETPOTATO ROOT AND LEAF TISSUE DURING DEVELOPMENT

HortScience ◽

10.21273/hortsci.41.3.498c ◽

2006 ◽

Vol 41 (3) ◽

pp. 498C-498

Author(s):

M.S. Padda ◽

D.H. Picha

Keyword(s):

Antioxidant Activity ◽

Chlorogenic Acid ◽

Phenolic Acid ◽

Total Phenolic Content ◽

Phenolic Content ◽

Total Phenolic ◽

Root Weight ◽

Tissue Weight ◽

Stage Of Development ◽

Leaf Tissues

Antioxidant activity and phenolic content of sweetpotato root and leaf tissues were quantified at different developmental stages. 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical method was used to measure antioxidant activity and total phenolic content was quantified by spectrophotometry using Folin-Denis reagent. Individual phenolic acids were quantified using reversed phase high performance liquid chromatography. Antioxidant activity and phenolic content decreased with root development and leaf maturity. Roots at the initial stages of development (about 4.0 g root weight) had a higher antioxidant activity and phenolic content compared to fully developed roots. Phenolic content in fully developed roots was significantly higher in the cortex tissue than internal pith tissue. The highest total phenolic content and antioxidant activity was found in cortex tissue at the initial stage of development (10.3 mg chlorogenic acid eq/g dry tissue weight and 9.7 mg Trolox eq/gdry tissue weight, respectively). Sweetpotato leaves had a significantly higher phenolic content and antioxidant activity than roots. Immature unfolded leaves had the highest total phenolic content (88.5 mg chlorogenic acid eq/g dry tissue weight) and antioxidant activity (99.6 mg Trolox eq/g dry tissue weight). Chlorogenic acid was the major phenolic acid in root and leaf tissues with the exception of young immature leaves in which the predominant phenolic acid was 3,5-dicaffeoylquinic acid.

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Biological Activities and Optimal Conditions for Making Khlu Tea

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.901.11 ◽

2020 ◽

Vol 901 ◽

pp. 11-15

Author(s):

Udomdeja Polyium ◽

Nopporn Sakulyunyongsuk

Keyword(s):

Total Phenolic Content ◽

Phenolic Content ◽

Biological Activities ◽

Block Design ◽

Sustainable Use ◽

Radical Scavenging ◽

Total Phenolic ◽

Mean Values ◽

Aoac Method ◽

The Difference

This research aims to study the biological activities of Khlu (Pluchea indica (L) Less) for the development of herbal tea. The leaves of Khlu were analyzed, including proximal composition using the AOAC method, antioxidant by DPPH radical scavenging assay, and total phenolic content by Folin-Ciocalteu's method. The sensory quality assessment of Khlu tea with randomized complete block design (RCBD). The mean was analyzed for the variance of ANOVA and analyzed for the difference of mean values using LSD method. The results showed that the fresh and dried leaves of methanol extract were showed the optimal of the DPPH values and the highest of total phenolic content. The optimal condition for the process of making Khlu tea was the temperature at 70 °C for 7 hours. The scores of sensory evaluation in terms of appearance, color, aroma, flavor (astringent) and overall were 7.37 ± 1.22, 7.23 ± 1.16, 6.97 ± 1.30, 7.00 ± 1.14 and 7.63 ± 1.10, respectively. These represent the potential of food crops for food sustainable use of biodiversity.

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Ultrasonic Effects on the Quality of Mulberry Juice

Beverages ◽

10.3390/beverages4030056 ◽

2018 ◽

Vol 4 (3) ◽

pp. 56 ◽

Cited By ~ 1

Author(s):

Chi Nguyen ◽

Ha Nguyen

Keyword(s):

Antioxidant Capacity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Extraction Yield ◽

Total Phenolic ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Mulberry Juice

This study was conducted to investigate the effects of ultrasonic treatments on the extraction yield and the quality of mulberry juice. The mulberry mash was treated with ultrasound at different incubation times from 30 to 120 min and different temperatures from 30 to 75 °C. The determination of the juice yield, total phenolic content, total anthocyanin content, antioxidant capacity, l-ascorbic acid content, total soluble solids, and the titratable acidity of the juice were carried out. Overall, applying ultrasound at 45 °C for 60 min resulted in the highest juice yield and antioxidant contents for the mulberry juice. The ultrasonic treatment increased the extraction yield (29.6%), the total soluble solid (8.7%), the titratable acidity (39.3%), the l-ascorbic acid content (94.3%), total phenolic content (174.1%), total anthocyanin content (156.9%) and the antioxidant capacity (40.7%) of the mulberry juice as compared to pressing only. A strong positive correlation between the total phenolic content and the antioxidant capacity indicated that phenolic compounds were the main antioxidants in the beverage.

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