Physicochemical and Antioxidant Changes in Six Alabama-grown Blackberry Cultivars

Blackberries are an excellent source of natural antioxidants. Fully ripened fruit of `Apache', `Arapaho', `Chester', `Loch Ness', `Navaho', and `Triple Crown' thornless blackberries were evaluated for their physicochemical and antioxidative activity. Differences in initial pH, titratable acidity (TA), total soluble solids (TSS), TSS/TA ratio and soluble sugars (reducing sugar, sucrose, and total sugars) differed among cultivars. Differences among cultivars with respect to reduced ascorbic acid (AA) were established, but there were no differences in either oxidized ascorbic acid (DHA) or total ascorbic acid (TAA) content. Antioxidant activity was determined by ABTS radical cation procedure for fractionated crude fruit extracts and the cultivars varied in the parameters evaluated. Hydrophilic antioxidant activity (HAA) was not different among cultivars evaluated. In contrast, lipophilic antioxidant activity (LAA) and total antioxidant activity (TAA) differed. The results obtained in this study indicate that Alabama-grown blackberries vary in their quality indices and are an excellent source of natural antioxidants. Information compiled will assist in marketing, handling, postharvest storage of these fruit and serve as a guide to partial fulfillment of recommended daily dietary requirements.

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Bioactive compounds in different acerola fruit cultivares

Semina Ciências Agrárias ◽

10.5433/1679-0359.2017v38n4suplp2505 ◽

2017 ◽

Vol 38 (4Supl1) ◽

pp. 2505

Author(s):

Flávia Aparecida De Carvalho Mariano-Nasser ◽

Maurício Dominguez Nasser ◽

Karina Aparecida Furlaneto ◽

Juliana Arruda Ramos ◽

Rogério Lopes Vieites ◽

...

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Phenolic Compounds ◽

Acid Content ◽

Nutritional Value ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Soluble Solids ◽

Instrumental Color ◽

Total Antioxidant

The increased consumption of acerola in Brazil was triggered because it is considered as a functional food mainly for its high ascorbic acid content, but the fruit also has high nutritional value, high levels of phenolic compounds, total antioxidant activity, anthocyanins and carotenoids in its composition. The objective was to evaluate the chemical, physical-chemical and antioxidant activity of eight varieties of acerola tree. The acerolas used in the research were the harvest 2015, 8 varieties: BRS 235 - Apodi, Mirandópolis, Waldy - CATI 30, BRS 238 - Frutacor, Okinawa, BRS 236 - Cereja, Olivier and BRS 237 - Roxinha, from the Active Bank Germplasm APTA Regional Alta Paulista in Adamantina - SP. Avaluated the following attributes: pH, titratable acidity, soluble solids, reducing sugar, instrumental color, ascorbic acid, total phenolics, flavonoids and antioxidant activity. The design was completely randomized, 8 varieties and 3 replications of 20 fruits each. Acerola fruit of the analyzed varieties prove to be good sources of phenolic compounds and antioxidant activity, ensuring its excellent nutritional quality relative to combat free radicals. The variety BRS 236 - Cereja presents higher ascorbic acid content, antioxidant activity and phenolic compounds, and the lowest value for flavonoid, which was higher than the other cultivars, especially Olivier and Waldy CATI-30.

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QUALITY, BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING MATURATION OF ORANGES PRODUCED IN THE BORBOREMA TERRITORY

Revista Caatinga ◽

10.1590/1983-21252019v32n225rc ◽

2019 ◽

Vol 32 (2) ◽

pp. 526-536 ◽

Cited By ~ 1

Author(s):

ANTÔNIO FERNANDO DA SILVA ◽

BRUNO MARTINS DA SILVA ◽

ALEX SANDRO BEZERRA DE SOUSA ◽

VANDA MARIA DE AQUINO FIGUEIREDO ◽

REJANE MARIA NUNES MENDONÇA ◽

...

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Bioactive Compounds ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Quality Parameters ◽

Soluble Solids ◽

Total Antioxidant Activity ◽

Family Farming ◽

Total Antioxidant

ABSTRACT The family farming from the Borborema Territory-PB, Brazil, produces sweet oranges that supply the regional market. In this context, it is necessary to define standards of identity and quality, as well as to quantify the bioactive compounds in the fruit, in view of adding value and creating more competitive markets. This work sought to evaluate the quality, bioactive compounds and total antioxidant activity (TAA) of oranges from family farming. A 3x3 factorial completely randomized design was used, with three cultivars (Baía, Comum, Mimo-do-Céu) and three maturity stages (predominantly green, green/yellow, yellow), with 60 replications of 1 fruit for the physical evaluations, and 4 of 15 fruit for the others. The whole fruits were evaluated by color index, length, diameter, fresh weight and firmness. The juice was assessed for yield, pH, soluble solids (SS), titratable acidity (TA), SS/AT ratio, and ascorbic acid. Total extractable polyphenols (TEP) and ABTS•+ and DPPH• total antioxidant activity (TAA) were measured in the juice and albedo. The 'Baía' and 'Mimo-do-Céu' oranges presented quality parameters aligned with the CEAGESP standards. On average, the ascorbic acid content was higher than 45 mg 100 g-1, with ‘Mimo-do-Céu’ presenting the highest content (50.26 mg 100 g-1). During maturation, the firmness decreased, and the SS, TEP and TAA of the juice and the albedo increased. In general, the TEP content was about eight-fold higher in the albedo than juice, corresponding to the much higher TAA in this portion, thereby highlighting its higher functional potential, especially for ‘Baía’ orange.

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Bioactive compounds in different acerola fruit cultivares

Semina Ciências Agrárias ◽

10.5433/1679-0359.2017v38n4supl1p2505 ◽

2017 ◽

Vol 38 (4Supl1) ◽

pp. 2505

Author(s):

Flávia Aparecida De Carvalho Mariano-Nasser ◽

Maurício Dominguez Nasser ◽

Karina Aparecida Furlaneto ◽

Juliana Arruda Ramos ◽

Rogério Lopes Vieites ◽

...

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Phenolic Compounds ◽

Acid Content ◽

Nutritional Value ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Soluble Solids ◽

Instrumental Color ◽

Total Antioxidant

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Maintenance of postharvest quality of blackberry (Rubus fructicosus L.) fruits through salicylic acid and CaCl2 immersions

Acta Scientiarum Polonorum Hortorum Cultus ◽

10.24326/asphc.2019.4.11 ◽

2019 ◽

Vol 18 (4) ◽

pp. 121-128

Author(s):

Ferhan Sabir ◽

Sevil Ozcelik ◽

Alper Kucukbasmaci

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Salicylic Acid ◽

Storage Period ◽

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Total Antioxidant ◽

High Antioxidant Activity

Blackberries (Rubus spp.) have significant nutraceutical properties, providing phenolic compounds for the consumers. These compounds are useful to human health due to their high antioxidant activity. However, most blackberries destined for fresh markets become unmarketable in 2 to 3 days due to decay and leakage, because they have thin and fragile skin. The present study was aimed to investigate the effect of salicylic acid (SA) and calcium chloride (CaCl2) on extending the postharvest quality and bioactive compounds of blackberry during refrigerated storage. Blackberry fruits cv. ‘Jumbo’ were dipped in 2% CaCl2, or in 2.0 mM salicylic acid (SA) for 10 min. Total soluble solids contents, titratable acidity, pH, ascorbic acid contents, total phenolics contents, and total antioxidant activity were investigated initially on 4th, 7th, or 10th day (d) of storage. Changes in fresh weight, titratable acidity, ascorbic acid and total phenol contents were markedly delayed by both treatments. Berries treated with 2 mM SA or 2% CaCl2 exhibited markedly better visual quality during the storage period. Considering the overall findings, this study revealed that postharvest SA or CaCl2 applications maintained the storage-life and conserved the valuable marketing features of blackberries over 10 d in cold storage, presumably due to their inhibitory effects on fruit senescence.

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Physicochemical Characterization and Functional Potential of Phaseolus vulgaris L. and Phaseolus coccineus L. Landrace Green Beans

Agronomy ◽

10.3390/agronomy11040803 ◽

2021 ◽

Vol 11 (4) ◽

pp. 803

Author(s):

Elia Nora Aquino-Bolaños ◽

Alma Karina Garzón-García ◽

Jimena Esther Alba-Jiménez ◽

José Luis Chávez-Servia ◽

Araceli Minerva Vera-Guzmán ◽

...

Keyword(s):

Antioxidant Activity ◽

Physicochemical Characterization ◽

Titratable Acidity ◽

Soluble Solids ◽

Total Phenolic ◽

Green Beans ◽

Total Sugars ◽

Total Soluble Solids ◽

Color Parameters

The green bean is an important crop worldwide, because it is rich in protein, dietary fiber, vitamins, and minerals, as well as bioactive compounds that provide it with important functional properties; however, the composition of many landraces is still unknown. The purpose of this project was to characterize Phaselus vulgaris and coccineus L. landrace green beans on pH, titratable acidity, total soluble solids, total sugars, color parameters, total phenols, monomeric anthocyanins, and in vitro antioxidant activity (DPPH and FRAP). Regarding the content of total sugars, differences were registered between both species, as opposed to results observed in total soluble solids. Color parameters showed higher reddish tones for P. vulgaris landraces, though P. coccineus had a higher total phenolic content, especially the reddish landraces, which correlated directly to a higher antioxidant activity by DPPH and FRAP. In the protein content, the species P. vulgaris registered the highest content. These results could contribute to a greater use and even promote the genetic improvement of the outstanding pods that serve as one of the main food products in rural regions for higher benefits.

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Productive and qualitative performance of tomato plants as a function of the application of plant growth regulators and mineral nutrients

Revista Colombiana de Ciencias Hortícolas ◽

10.17584/rcch.2018v12i2.7575 ◽

2018 ◽

Vol 12 (2) ◽

pp. 416-424

Author(s):

Marília Caixeta Sousa ◽

Luan Fernando Ormond Sobreira Rodrigues ◽

Mônica Bartira da Silva ◽

Janaina Oliveira Cruz ◽

Marla Silvia Diamante ◽

...

Keyword(s):

Ascorbic Acid ◽

Growth Regulators ◽

Foliar Application ◽

Tomato Fruit ◽

Soluble Sugars ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Soluble Solids ◽

Antioxidant Compounds ◽

Macro And Micronutrients

The tomato fruit is rich in antioxidant compounds and has great nutritional and economic importance, annually promoting research on the nutritional and productive characteristics. The present study aimed to evaluate whether foliar application of commercial products based on growth regulators [auxin, cytokinin and gibberellin (Ax+CK+GA)], micronutrients [cobalt and molybdenum (Mi)] and mixtures of macro and micronutrients [nitrogen, boron, copper, molybdenum and zinc (Ma+Mi)], isolated and in combination, increase productivity and improve the post-harvest quality of tomato fruits (Predador F1). The experiment design used randomized blocks, with seven treatments and four repetitions, which were (T1) control; (T2) Ax+CK+GA; (T3) Ma+Mi; (T4) Mi; (T5) Ax+CK+GA + (Ma+Mi); (T6) Ax+CK+GA + Mi; and (T7) Ax+CK+GA + Mi + (Ma+Mi). The variables production, precocity, soluble solids content (SS), titratable acidity (TA), ratio (SS/TA), pH, total soluble sugars, ascorbic acid and weight loss were evaluated. The Ax+CK+GA application, isolated or in combination with Ma+Mi, promoted the precocity, and the use of isolated Ax+CK+GA and Mi improved the tomato plant productivity. The growth regulators, macro and micronutrients, isolated or in combination, increased the ascorbic acid content in the fruits.

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Production and characterization of mixed pineapple and hibiscus jam

Revista Agro mbiente On-line ◽

10.18227/1982-8470ragro.v13i0.5523 ◽

2019 ◽

Vol 13 ◽

pp. 155

Author(s):

Eugênia Telis De Vilela Silva ◽

Henrique Valentim Moura ◽

Rossana Maria Feitosa de Figueiredo ◽

Alexandre Jose De Melo Queiroz ◽

Inácia Dos Santos Moreira

Keyword(s):

Ascorbic Acid ◽

Water Content ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

High Water ◽

Soluble Solids ◽

High Water Content ◽

Total Sugars ◽

Total Soluble Solids ◽

Total Anthocyanins

Pineapple is a food rich in vitamins, antioxidants and bromelain, but because it has high water content it becomes a highly perishable fruit. Hibiscus is a plant with flowers rich in phytochemicals that can be used as an ingredient to add value to processed products. The objective of this work was to prepare mixed jams using pineapple with hibiscus extract at different concentrations and to characterize the physicochemical properties of the jams produced. Experimental design was completely randomized with four replicates. The treatments consisted of three concentration levels of hibiscus extract (5, 10 and 15%) in pineapple jelly (50:50). Analyzed physical-chemical characteristics were: water content, water activity, ash, lipids, total sugars, reducing and non-reducing sugars, vitamin C, total titratable acidity, pH and total soluble solids. It was found that increasing concentrations of hibiscus in the formulations significantly influenced resulting jam composition. Increasing hibiscus concentration reduced the total sugars content and increased ascorbic acid content, acidity, total soluble solids and ash, as well as total anthocyanins and flavonoids contents. Among the jams produced, the formulation with 15% hibiscus was distinguished by its high content of ascorbic acid, flavonoids and anthocyanins. The addition of hibiscus to pineapple jelly improves the nutritional and functional value of the resulting jams, so it can be considered a high potential ingredient for this type of product.

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Determinação da atividade respiratória (CO2) em frutos de Juazeiro colhidos em cinco estádios de maturação

Revista Principia - Divulgação Científica e Tecnológica do IFPB ◽

10.18265/1517-0306a2020v1n52p202-208 ◽

2020 ◽

Vol 1 (52) ◽

pp. 202

Author(s):

Franciscleudo Bezerra da Costa ◽

Manoel Mykéias Duarte Pereira ◽

Jéssica Leite da Silva ◽

Ana Marinho do Nascimento ◽

Bruna Rocha da Silva ◽

...

Keyword(s):

Ascorbic Acid ◽

Respiratory Rate ◽

Soluble Sugars ◽

Stage Iv ◽

Titratable Acidity ◽

Soluble Solids ◽

High Rate ◽

White Pulp ◽

Adverse Conditions ◽

Rate Loss

<p>Juazeiro (Ziziphus joazeiro Mart.) is a prominent plant in the midst of adverse conditions in Caatinga. Its fruit is small, fleshy, sweet and very perishable and it has a white pulp. This condition induces a high rate of respiration to the fruit and, therefore, interferes with its ripening. Thus, the objective of this study was to determine the quality and respiratory activity (CO2) in Juazeiro fruits. Juazeiro fruit were harvested from plants located at the Center of Science and Agri-Food Technology, at the Federal University of Campina Grande, Campus Pombal-PB, and taken to the Laboratory of Chemistry, Biochemistry and Food Analysis . The fruits were selected for the absence of damage and classified in five stages of maturation, being evaluated for pH, titratable acidity, soluble solids, soluble sugars, ascorbic acid and respiratory rate. Stage IV maturation fruits were stored under controlled temperature (25±2 ºC and 34±1% RH) for 4 days and evaluated on all storage days for respiratory rate, loss of fresh weight, titratable acidity and soluble solids. The advancement of maturation resulted in sweeter, slightly more acid juazeiro fruits and with a subtle reduction in the concentration of ascorbic acid. The highest respiratory rate was obtained in stage III maturation fruits, indicating that until this stage of maturation the fruits did not reach their full maturity, being probably in the final stage of growth. Regarding storage, there was a peak in the respiratory rate with 2 days of storage, indicating that the Juazeiro fruits present a climacteric behavior, reinforced by the responses observed in soluble solids and titratable acidity.</p>

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Physical and chemical characterization and quantification of bioactive compounds in berries and berry jams

Semina Ciências Agrárias ◽

10.5433/1679-0359.2017v38n4p1853 ◽

2017 ◽

Vol 38 (4) ◽

pp. 1853 ◽

Cited By ~ 2

Author(s):

Lorena Mendes Rodrigues ◽

Diene France de Souza ◽

Elisângela Aparecida da Silva ◽

Thais Odete de Oliveira ◽

Juliana Pinto de Lima

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Phenolic Compounds ◽

Bioactive Compounds ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Significant Loss ◽

The Body ◽

Soluble Solids ◽

Total Phenolic

Brazil is the third largest producer of fresh fruits in the world. Among fruits, berries such as strawberry, blueberry and blackberry can be highlighted for the benefits they provide to the body, owing to their presence of bioactive compound content. The phenolic compounds, especially anthocyanins and ascorbic acid, are examples of bioactive compounds that mainly function in the body as antioxidants. However, the processing steps that lead to the generation of derivatives from these fruits, are damaging to these compounds, often leading to their loss. Thus, the aim of this study was to physically and chemically characterize fresh berries (strawberry, blueberry and blackberry) and their jams, and also to quantify and to evaluate the antioxidant activity of bioactive compounds in berries and their jams. The following parameters were analyzed: moisture, ash, pH, titratable acidity, soluble solids, and color. The levels of total phenolic compounds, total anthocyanins, ascorbic acid content and antioxidant activity were measured. We concluded that there were significant differences in the chemical composition of berries and jams. There was also a significant loss of bioactive compounds due to processing, nevertheless these jams remain good sources of bioactive compounds, and are still considered important to promote some favorable health effects.

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BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452016062 ◽

2016 ◽

Vol 38 (3) ◽

Cited By ~ 2

Author(s):

GABRIELA NIEMEYER REISSIG ◽

LISIANE PINTANELA VERGARA ◽

RODRIGO CEZAR FRANZON ◽

ROSANE DA SILVA RODRIGUES ◽

JOSIANE FREITAS CHIM

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Bioactive Compounds ◽

Titratable Acidity ◽

Soluble Solids ◽

Total Phenols ◽

Total Carotenoids ◽

Added Sugar ◽

Added Sugars ◽

Significant Difference

ABSTRACT This study aimed to prepare jellies of conventional type of red strawberry guava (with added sucrose) and no added sugar and evaluate the physical and chemical composition and content of bioactive compounds in them. Four jellies formulations were prepared: conventional with addition of sucrose (F1), aspartame (F2), saccharin and cyclamate (F3), acesulfame and sucralose (F4). Physicochemical analysis of pH were carried out, as well as analysis of titratable acidity, total soluble solids, ashes, proteins, lipids, moisture, carbohydrates, calories, lightness, color tone, total phenols, anthocyanins, carotenoids, ascorbic acid and antioxidant activity, by the capture of DPPH and ABTS radicals. Conventional and no added sugars jellies did not differ for total phenols, total anthocyanins and ascorbic acid. However, processing exerted significant influence (p=0.05) on total carotenoids and antioxidant activity. It is feasible to use red strawberry guava for the preparation of conventional and no added sugar jellies. The products, however, show a significant difference in carotenoids content, with the highest content of these and higher antioxidant activity in processed jellies without sugars addition.

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