scholarly journals Study of organoleptic and physico-chemical parameters of snacks based on mountain ash (Aronia melnocarpa)

2019 ◽  
Vol 81 (3) ◽  
pp. 99-110
Author(s):  
E. A. Vasilieva ◽  
E. A. Eliseeva ◽  
N. V. Makarova ◽  
D. F. Ignatova ◽  
Y. I. Solina
Keyword(s):  
Heat Treatment ◽  
Vitamin C ◽  
Dietary Fiber ◽  
Freeze Drying ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Dpph Method ◽  
Mountain Ash

The objects of study were chokeberry berries, mashed chokeberry berries, snacks sublimated from chokeberry, and snacks sublimated from chokeberry with the addition of 5% pectin. Organoleptic indicators, soluble solids, sugars, titratable acidity, content of vitamin C, dietary fiber, total phenolic content, flavonoids, anthocyanins, anti-radical activity by DPPH method, restoring ability by FRAP method were determined for the studied samples. Determination of the total content of flavonoids, anthocyanins and phenolic substances, as well as the restoring activity of the studied samples as indicators characterizing the antioxidant activity of the compounds, showed the positive effect of grinding as mechanical processing and freeze-drying as heat treatment on the antioxidant properties of chokeberry. As a result of determining the content of dietary fiber, soluble solids, sugars and titratable acidity, antiradical properties in the studied samples, an increase in the values of these indicators by 3-6 times in the process of freeze-drying was revealed, which shows the feasibility of using this type of heat treatment in the production of functional products based on chokeberry. Determination of the vitamin C content in the test samples allows us to conclude that the freeze-drying has a negative effect on the vitamin C content in aronia. A methodology for organoleptic evaluation of a new type of freeze-dried snacks based on mashed chokeberry is developed. It has been established that a new kind of snacks has high organoleptic characteristics, which makes their production a promising direction.

scholarly journals Evaluation of different methodologies for the determination of phenolic compounds in tropical fruits

2020 ◽  
Vol 23 ◽  
Author(s):  
Karina Carvalho Guimarães ◽  
Derlyene Lucas Salgado ◽  
Elisângela Elena Nunes Carvalho
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Fruits And Vegetables ◽  
Titratable Acidity ◽  
Natural Antioxidants ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Fast Blue ◽  
Recent Method

Abstract Phenolic compounds are natural antioxidants and can be found with abundance in fruits and vegetables. One of the first methods created for analyzing phenolic compounds was the Folin-Denis method; and hereafter, the Folin Ciocalteu method was developed and recently, one of the most recent method is the Fast Blue. Due to the importance of these compounds in food, this work aimed to determine the total phenolic compounds in three fruits, such as: Passion Fruit, “Palmer” mango and “Pera” orange. In addition, these fruits were analyzed through three different determination methods. Furthermore, the content of vitamin C, soluble solids, titratable acidity and pH of these fruits were evaluated. Based on the results, it was verified that there was no difference among the values of vitamin C, soluble solids and TA in relation to those found in the literature. When comparing the three methods (Fast Blue BB, Folin-Ciocalteu Reagent and Folin-Denis Reagent), the results showed a difference in the phenolic compounds that may be related to the distinct reagents used in each method and its different action.

scholarly journals Development of a technology for the production of snacks based on blackcurrant berries (Ribes nigrum)

2019 ◽  
Vol 81 (3) ◽  
pp. 158-167
Author(s):  
N. V. Makarova ◽  
D. F. Ignatova ◽  
E. A. Vasileva ◽  
Y. I. Solina ◽  
E. A. Eliseeva
Keyword(s):  
Vitamin C ◽  
Dietary Fiber ◽  
Total Content ◽  
Titratable Acidity ◽  
Biologically Active ◽  
Total Phenolic ◽  
Organoleptic Characteristics ◽  
Freeze Dried ◽  
Dpph Method ◽  
Phenolic Substances

Interest in the consumption of berries is largely due to the content of biologically active substances in them and their importance as dietary antioxidants. Polyphenolic compounds found in blackcurrant berries are known as agents that act prophylactically and therapeutically on the human body. The following were determined: total content of phenolic substances, flavonoids, anti-radical activity according to the DPPH method, restoring power according to the FRAP method, anthocyanins, organoleptic characteristics, dietary fiber content, vitamin C content for feedstock, semi-finished products (blackcurrant berries, blackcurrant puree, two types freeze-dried snacks from blackcurrant berries). According to the results of the study, it was found that the freeze-dried berry (snacks of two types of freeze-drying) showed good results: 42.05 mmol Fe2 +/1 kg (snacks with a structure-forming agent, 5% pectin), 38.6 mmol Fe2 +/1 kg ( snacks) restoring power according to the FRAP method, 47.1 Ec 50 mg/ml (snacks), 79.4 Ec 50 mg/ml (snacks with a builder, pectin 5%) anti-radical activity according to the DPPH method, 766 mg HA/100 g ( snacks), 835 mg HA/100 g (snacks with a builder, pectin 5%) total phenolic content, 374 mg K/100 g (snacks), 392 mg K/100 g (snacks with by a touring agent, 5% pectin) total flavonoid content, 166.07 mg CG/100 g (snacks), 174.21 mg CG/100 g (snacks with a structuring agent, 5% pectin) anthocyanins content, 50.1% (snacks), 66.9% (snacks with a builder, pectin 5%) vitamin C content, 76.8% (snacks), 90% (snacks with a builder, pectin 5%) dietary fiber, 1.92% (snacks), 2.13 % (snacks with a builder, pectin 5%) – titratable acidity. Thus, we can conclude that vacuum drying provides samples with good physicochemical properties and is better than a dried sample.

scholarly journals Edible Coating Based on Roselle (Hibiscus sabdariffa L.) Mucilage Applied to Soursop Fruits in Postharvest Storage

2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
Miguel Angel De los Santos-Santos ◽  
Rosendo Balois-Morales ◽  
José Orlando Jiménez-Zurita ◽  
Irán Alia-Tejacal ◽  
Graciela Guadalupe López-Guzmán ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Weight Loss ◽  
Vitamin C ◽  
Shelf Life ◽  
Economic Value ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
High Concentration ◽  
Dpph Method

The soursop fruit (Annona muricata L.) is a crop of significant economic value for Nayarit, which is characterized by having a bittersweet taste, making it attractive to the consumer. However, the soursop has rapid maturation which causes a short shelf life. Several postharvest management techniques have been applied to reduce its metabolic processes, such as refrigeration, use of 1-methylcyclopropene (1-MCP), and controlled and modified atmospheres. In recent years, polysaccharide-based coatings have been applied to fruits. Therefore, the objective of this investigation was to evaluate the physicochemical and biochemical changes, as well as the antioxidant activity of soursop fruits with a mucilage-based coating (2%), stored at 22°C and 15°C with a 90% RH. Weight loss, firmness, color, soluble solids, acidity, pH, phenols, flavonoids, vitamin C, and antioxidant activity were evaluated. The results obtained in the coated fruits stored at 15°C showed lower weight loss (6.4%), lower firmness (29.7 N), higher TSS concentration (10.4°Bx), and lower acidity (0.38%) compared with the uncoated fruits. The total phenolic content decreased in coated fruits stored at 22°C (54.3 mg EGA/100 g FW). The highest antioxidant activity (DPPH method) was recorded in fruits coated and stored at 15°C with an average value of 257.9 mg EAA/100 g FW. Moreover, a high concentration of vitamin C was observed in fruits coated and stored at 15°C and 22°C (20.5 and 17.5 mg EAA/100 g FW), concluding that the coating based on roselle mucilage (2%) in combination with a temperature of 15°C prevents weight loss, decreases titratable acidity, and increases the content of phenols and vitamin C. Furthermore, an increase in the shelf life up to eight days and in the antioxidant activity at the maturity of consumption was observed in the fruits coated with 2% roselle mucilage stored at 15°C.

scholarly journals Jujube Cultivar Vitamin C Profile and Nutrient Dynamics during Maturation

HortScience ◽  
2017 ◽  
Vol 52 (6) ◽  
pp. 859-867 ◽  
Author(s):  
Junxin Huang ◽  
Robert Heyduck ◽  
Richard D. Richins ◽  
Dawn VanLeeuwen ◽  
Mary A. O’Connell ◽  
...  
Keyword(s):  
Vitamin C ◽  
Total Phenolic Content ◽  
Nutrient Dynamics ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Science Center ◽  
Mature Fruit ◽  
High Sucrose

Vitamin C profiles of 46 jujube cultivars were assessed from 2012 to 2015, and fruit nutrient dynamics of 10 cultivars during maturation were examined from 25 Aug. to 7 Oct. 2014 at 2-week intervals at New Mexico State University’s Alcalde Sustainable Agriculture Science Center and Los Lunas Agricultural Science Center. This is the first report in the United States profiling Vitamin C in jujube cultivars. The vitamin C content of mature fruit of 45 (of 46) cultivars ranged from 225 to 530 mg/100 g fresh weight (FW) plus ‘Youzao’ having the highest content of 820 mg/100 g FW at early mature stage. In general, drying cultivars had higher vitamin C content than fresh-eating cultivars whereas ‘Jinsi’ series (multipurpose) had relatively higher vitamin C content than others (>400 mg/100 g FW). Fruit vitamin C and moisture content decreased significantly during the maturation process. The average vitamin C contents of nine cultivars at Alcalde decreased more than 40% based on FW from 25 Aug. to 7 Oct. To maximize the vitamin C benefit, the ideal stage to consume fresh-eating cultivars is the creamy stage. Titratable acidity and soluble solids increased significantly during maturation. In mature jujubes, the titratable acidity and soluble solids ranged between 0.27% to 0.46% and 27.2% to 33.7%, respectively. Glucose, fructose, and sucrose content also rose significantly during ripening. Mature fruits contained 31–82 mg/g FW glucose, 32–101 mg/g FW fructose, and 53–159 mg/g FW sucrose among the cultivars tested. Based on sucrose contents, cultivars can be divided into two groups, “high-sucrose” (more sucrose than glucose or fructose) and “low-sucrose” (less sucrose than glucose or fructose). ‘Dagua’, ‘Honeyjar’, ‘Lang’, ‘Li’, ‘Maya’, ‘Sugarcane’, and ‘Sherwood’ belong to the “high-sucrose” group. Total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH)-reducing capacity in fruit decreased during maturation, and the total phenolic content of mature jujube was 12–16 mg gallic acid equivalent (GAE)/g dry weight (DW). For mature fruit, ‘Li’ and ‘Li-2’ had the highest DPPH-scavenging efficiency whereas ‘Sugarcane’, ‘So’, and ‘Lang’ had the lowest at Alcalde, NM.

scholarly journals Physicochemical characterization of fruits of Campomanesia guazumifolia (Cambess.) O. Berg (Myrtaceae)

2019 ◽  
Vol 41 ◽  
pp. e45923
Author(s):  
Jonas Goldoni ◽  
Clevison Luiz Giacobbo ◽  
Leandro Galon ◽  
Caroline Zarzzeka ◽  
Alison Uberti ◽  
...  
Keyword(s):  
Vitamin C ◽  
Physicochemical Characterization ◽  
Titratable Acidity ◽  
Calcium Content ◽  
Fruit Trees ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Pulp Yield ◽  
Native Flora ◽  
Protein Levels

Belonging to the family Myrtaceae, ‘sete capotes’ is a plant native to the Atlantic Forest biome. It produces yellow-green fruits between February and May. Although used for consumption by local populations, studies of the fruit are rare. The present work aimed at characterize the fruit in terms of physicochemical properties. We quantified mass, volume, moisture, pulp yield, pH, titratable acidity, soluble solids/titratable acidity, proteins, lipids, total sugars, reducing sugars, ash, macronutrients, micronutrients, pectin, vitamin C and phenolic compounds. Compared with commercial fruits and other native fruit trees, sete capotes is unusual for its pulp yield, vitamin C levels, total phenolic compound content, protein levels, calcium content, potassium levels and iron content. Through the results it is verified of the fruit as a functional food, mainly because of its nutritive content and because of its bioactive compounds. Our data emphasize the importance of study of the constituents of native flora.

scholarly journals WILD PINEAPPLE (ANANAS BRACTEATUS (LINDL.), VAR. ALBUS) HARVESTED IN FOREST PATCHES IN RURAL AREA OF VIÇOSA, MINAS GERIAS, BRAZIL: EXCELLENT SOURCE OF MINERALS AND GOOD SOURCE OF PROTEINS AND VITAMIN C

2016 ◽  
Vol 38 (3) ◽  
Author(s):  
GALDINO XAVIER DE PAULA FILHO ◽  
TIBÉRIO FONTENELLE BARREIRA ◽  
GILBERTO BERNARDO DE FREITAS ◽  
HÉRCIA STAMPINI DUARTE MARTINO ◽  
HELENA MARIA PINHEIRO SANT’ANA
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Dietary Fiber ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Good Source ◽  
Forest Patches ◽  
Caloric Density ◽  
Nutritional Characteristics ◽  
Excellent Source

ABSTRACT In the rural region of the municipality of Viçosa, Minas Gerais, forest patches are encountered and they present a great diversity of wild and edible fruit, where wild pineapple (Ananas bracteatus (Lindl.), var. albus) is one of those of greatest occurrence. Given that, little is known about the nutritional characteristics of this fruit, the present study aimed to investigate the physical and physic-chemical characteristics, chemical composition (titratable acidity, total soluble solids, pH, moisture content, ash, protein, lipids and dietary fiber), carotenoids (a-carotene, ß-carotene, ß-cryptoxanthin and lycopene), vitamin C (AA and DHA) by HPLC-DAD, vitamin E (a-, ß-, ?-, d-, tocopherols and tocotrienols) by HPLC-fluorescence, and minerals (P, K, Ca, Mg, Cu, Fe, Zn, Mn, Na, Cr, Se and Mo) by ICP-AES. Fruits showed a moisture content average of 78.5 g 100g-1, 16.3 ° Brix of soluble solids, titratable acidity equal to 1.71 g 100g-1 of citric acid, 1.66 g 100g-1 of dietary fiber, 1.41 g 100 g-1 of lipids and caloric density of 83.15 kcal 100g-1. We considered it a source of carbohydrates (12.82 g 100g-1), proteins (4.79 g 100g-1) and Zn (0.98 mg 100g-1); a good source of vitamin C (18.70 mg 100g-1); and an excellent source of Cu (0.48 mg 100g-1), Fe (2.05 mg 100g-1), Mn (8.87 mg 100g-1) and Mo (0.15 mg 100g-1).

scholarly journals Quality and functional properties of ‘Tupy’ blackberry stored in modified atmosphere conditions

2019 ◽  
Vol 41 (1) ◽  
Author(s):  
Cristina Soethe ◽  
Cristiano André Steffens ◽  
Mariuccia Schlichting de Martin ◽  
Cassandro Vidal Talamini do Amarante ◽  
Angélica Schmitz Heinzen ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Atmospheric Composition ◽  
Total Phenolic ◽  
Modified Atmosphere ◽  
Plastic Films ◽  
High Co2 ◽  
Dpph Method ◽  
Total Antioxidant

Abstract The aim of this work was to evaluate the effect of storage temperature, in passive modified atmosphere (MA) and atmospheric composition in active MA on quality maintenance, total phenolic compounds (TPC) and total antioxidant activity (TAA; DPPH and ABTS methods) of ‘Tupy’ blackberry. Two experiments were carried out. In experiment 1, the fruit were stored for eight days at 0, 5 and 10 °C in passive MA. In experiment 2, the initial atmospheres of 21.0 kPa O2 + 0.04 kPa CO2 (passive MA); 9.2 kPa O2 + 9.2 kPa CO2 (active MA with high CO2); 1.4 kPa O2 + 0.04 kPa CO2 (active MA with low O2); and 1.4 kPa O2 + 9.6 kPa CO2 (active MA with low O2 + high CO2) were evaluated for eight days at 0 °C. In both experiments, the fruit were packed in Xtend® plastic films. After eight days of storage in passive MA, temperatures of 0 and 5 ºC provided fruit with higher force to compression and titratable acidity (TA) and lower soluble solids/titratable acidity ratio (SS/TA), but with lower values of TPC and TAA (DPPH method) when compared to the temperature of 10 °C. The fruits stored at 0 °C presented lower values of weight loss and incidence of decay. Blackberries stored for eight days at 0 °C, in active MA with low O2, associated or not with high CO2, presented lower respiration rate and higher values of TPC and TAA (DPPH method), but did not differ in the values of incidence of decay, force to compression, SS, TA, SS/TA ratio and color attributes when compared to active MA with high CO2 and passive MA.

scholarly journals Genetic diversity of jujube (Ziziphus mauritiana) cultivars

Genetika ◽  
2018 ◽  
Vol 50 (2) ◽  
pp. 483-494
Author(s):  
Wajeeha Amin ◽  
Sajjad Hussain ◽  
Muhammad Anjum ◽  
Shaghef Ejaz ◽  
Muhammad Saqib ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Seed Weight ◽  
Titratable Acidity ◽  
Biochemical Properties ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Ziziphus Mauritiana

The present study was conducted on five jujube (Ziziphus mauritiana Lamk.) cultivars (Anokhi, Karela, Dill bahar, Ajooba and Dehli white) grown in two locations in Punjab, Pakistan during seasons 2014-2015 and 2015-2016. The aim of the study was to determine genetic diversity based on fruit properties fruit (weight, length, diameter), seed (weight, length, diameter), pulp weight, juice pH, total soluble solids (TSS), titratable acidity (TA), vitamin C, sugars (total, reducing, and non-reducing), antioxidant capacity and total phenolics. All cultivars significantly differed from each other in their fruit physico-chemical attributes. Dehli white cultivar had the highest fruit weight (22.90 g), fruit diameter (37.58 mm), pulp weight (16.83 g) and seed diameter (10.33 mm) than other cultivars. Dill bahar had the highest fruit length (43.75 mm), seed weight (2.69 g), juice pH (4.98), vitamin C content (55.86 mg/100 mL juice) and total phenolic contents (146.98 ?g GAE per mL). Anokhi had the highest seed length (26.13 mm), non-reducing sugars (37.81%), total sugars (47.23%) and antioxidant capacity (1016.8 mM trolox per 100 mL). In Bahawalpur and Faisalabad?s environmental conditions Dehli white and Dill bahar cultivars were with better physical properties. However, according to biochemical properties Ajooba and Anokhi cultivars were better in Bahawalpur.

scholarly journals Phenolic compounds and phytochemicals in fruits of black mulberry (Morus nigra L.) genotypes from the Aegean region in Turkey

2018 ◽  
Vol 30 (1) ◽  
pp. 93-101 ◽  
Author(s):  
Volkan Okatan
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Morus Nigra ◽  
Almost Everywhere ◽  
Solids Content

Abstract Turkey is one of the most important centres of mulberry genetic resources and mulberries grow naturally almost everywhere in Turkey. This study was carried out to determine the most important phenolic compounds and phytochemical properties of mulberry (Morus nigra L.) genotypes collected from natural resources in 2016-2017 in the province of Uşak (Turkey). The investigated biochemical characteristics included: total soluble solids content (TSS), pH, titratable acidity, total phenolic content, vitamin C and antioxidant capacity (DPPH). The highest values of phenolic compounds, i.e. ellagic acid, rutin, quercetin, gallic acid, catechin, chlorogenic acid and caffeic acid, were as follows: 5.89, 133.60, 11.25, 40.90, 10.54, 97.59 and 21.93 g 100 g−1, respectively. The highest values of total phenolics, vitamin C content and antioxidant capacity determined in the investigated mulberry genotypes were 2977.30 mg GAE g−1, 31.34 mg 100 g−1 and 26.80%, respectively. The genotypes 64USA08, 64USA06 and 64USA10 can be recommended in terms of the most valuable chemical composition and used for future breeding purposes. It is desirable to take steps to implement an intensive programme for the preservation of Morus nigra L. biodiversity in Turkey.

scholarly journals Physicochemical characterization and antioxidant activity of Calabura fruit (Muntingia calabura L.)

2016 ◽  
Vol 7 (2) ◽  
pp. 67 ◽  
Author(s):  
Gustavo Araujo Pereira ◽  
Pedro Henrique Ferreira Tomé ◽  
Henrique Silvano Arruda ◽  
Edson José Fragiorge ◽  
Paulo Roberto Ribeiro
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Antioxidant Properties ◽  
Physicochemical Characterization ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
High Yield ◽  
Total Phenolic

The objective of this work was to determine the physical and physicochemical characteristics, proximate composition, antioxidant activity, total phenolic compounds, vitamin C content and total anthocyanins of different fractions of the calabura fruits (peel, pulp and whole fruit). The fruits showed average diameter and weight of 14.50 mm and 1.57 g, respectively, and high yield in pulp (75.38%). The whole fruit showed: pH (5.64), titratable acidity (0.11 g citric acid 100 g-1), soluble solids (10.24 °Brix), ratio (93.76), moisture (77.36%), ash (5.65%), lipids (7.79%), proteins (8.29%), crude fiber (5.93%), carbohydrates (72.15%), vitamin C (3.30 mg 100 g-1), phenolic compounds (526.55 mg tannic acid equivalents (TAE) 100 g-1), anthocyanins (4.08 mg cyanidin-3-glucoside equivalents (CGE) 100 g-1) and DPPH IC50 (82.25 μg mL-1).The peel showed high antioxidant activity (82.00 μg mL-1) due to the highest contents of phenolic compounds (868.90 mg TAE 100 g-1), anthocyanins (3.87 mg CGE 100 g-1) and vitamin C (4.20 mg 100 g-1). In conclusion, the calabura fruit showed high content of bioactive compounds with antioxidant properties in vitro.

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