scholarly journals LYCOPENE AND TOTAL PHENOL CONTENT OF AUTUMN OLIVE (Elaegnus umbellata) SELECTIONS

HortScience ◽  
2005 ◽  
Vol 40 (3) ◽  
pp. 883f-884 ◽  
Author(s):  
Penelope Perkins-Veazie ◽  
Brent Black ◽  
Ingrid Fordham ◽  
Luke Howard
Keyword(s):  
Chlorogenic Acid ◽  
Gallic Acid ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Elaeagnus Umbellata ◽  
Autumn Olive ◽  
Hydroxybenzoic Acids ◽  
Lycopene Content ◽  
Solids Content

Autumn olive (Elaeagnus umbellata) is a small red berry that grows on shrubs from Maine to Alabama. This plant originated in China and was introduced to the U.S. in the late 1800s for erosion control. About 20% of the berry' fresh weight is in its single, large seed. The berries of Autumn olive are extremely rich in lycopene (30–50 mg/100 g). The berries are astringent, indicating that fruit may be high in phenolic compounds as well as carotenoids. There has been great interest in producing the plants in domesticated plantings, and in using the fruit as a natural source of lycopene. This study was done to determine the relative contents of lycopene and phenolics among selections and varieties of autumn olive. The lycopene content of six selections and varieties was 30 to 55 mg·g–1. The lycopene content of berries did not increase after 4 days storage at 25 °C followed by 2 days at 5 °C. Autumn olives are high in soluble solids content (11% to 17%), and relatively high in acidity (1.7% to 5.5% citric acid). The astringent flavor of the berries may be due to the high total phenolic content (1700 mg·kg–1 chlorogenic acid equivalents). The berries were found to be high in flavanols and hydroxybenzoic acids (33 rutin and 31 gallic acid mg·kg–1 equivalents), while the seeds were high in hydroxycinnamic acids and extremely high in hydroxybenzoic acids (35 chlorogenic acid and 184 gallic acid mg·kg–1 equivalents).

scholarly journals Evaluation of fermented tea (kombucha) quality

2020 ◽  
Vol 26 (4) ◽  
Author(s):  
Vanesa Šliažaitė ◽  
Aurelija Paulauskienė ◽  
Aurimas Krasauskas
Keyword(s):  
Antioxidant Activity ◽  
Acetic Acid ◽  
Sensory Evaluation ◽  
Total Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Soluble Solids Content ◽  
Fermentation Conditions ◽  
Solids Content

The research was done at Aleksandras Stulginskis University (Vytautas Magnus University Agriculture Academy since 2019) in 2017–2018. The research object was kombucha beverage brewed from Camellia sinensis L. black, green, oolong, pu-erh tea and fermented for 9 and 22 days by microorganisms at different room lighting conditions. The soluble solids content, active acidity and titratable acidity were determined in teas fermented for 22 days. The total amount of phenolics compounds, antioxidant activity, yeast colonies and sensory evaluation of tea were determined in teas fermented for 9 days. The research results showed that the quality of fermented tea was dependent on the tea species, but fermentation conditions were not essential. During the fermentation the soluble solids content of tea decreased by an average of 0.60% and the content of acetic acid increased by 0.34%. The highest content of acetic acid was found on the 22nd day of fermentation in all species of teas. The active acidity (pH) of all investigated species of teas decreased significantly during the fermentation process. The total content of phenolic compunds in all species of teas during the fermentation increased from 20 to 57% regardless of fermentation conditions. The highest content of total phenolic compounds was established in teas fermented for 9 days. The antioxidant activity of teas fermented for 9 days varied depending on the fermentation conditions. For black and green teas fermented in the light the antioxidant activity decreased, for oolong and pu-erh teas fermented in the dark the antioxidant activity increased. The number of yeast colonies increased in all tea samples during the fermentation. The best taste was fixed for pu-erh tea, which scored the highest (11.4) in sensory evaluation.

scholarly journals Fruit of Autumn Olive: A Rich Source of Lycopene

HortScience ◽  
2001 ◽  
Vol 36 (6) ◽  
pp. 1136-1137 ◽  
Author(s):  
Ingrid M. Fordham ◽  
Beverly A. Clevidence ◽  
Eugene R. Wiley ◽  
Richard H. Zimmerman
Keyword(s):  
Tomato Fruit ◽  
Fresh Fruit ◽  
Elaeagnus Umbellata ◽  
Autumn Olive ◽  
Edible Fruit ◽  
Naturalized Plants ◽  
Yellow Pigmentation ◽  
Lycopene Content ◽  
Fresh Tomato ◽  
Β Carotene

Autumn olive (Elaeagnus umbellata Thunb.) has edible fruit with brilliant red or yellow pigmentation. An analysis of the pigment in fruit of five cultivars and six naturalized plants showed that the berries contain lycopene, α-cryptoxanthin, β-cryptoxanthin, β-carotene, lutein, phytoene, and phytofluene. The lycopene content per 100 g ranged from 15 to 54 mg in fresh fruit from the naturalized plants and from 17 to 48 mg in the four cultivars with red-pigmented fruit. A cultivar with yellow fruit had only 0.47 mg/100 g fresh fruit. In contrast, fresh tomato fruit, the major dietary source of lycopene, has a lycopene content per 100 g of ≈3 mg. This newly identified source of lycopene may provide an alternative to tomato as a dietary source of lycopene and related carotenoids.

scholarly journals Biostimulatory Action of Vegetal Protein Hydrolysate and the Configuration of Fruit Physicochemical Characteristics in Grafted Watermelon

Horticulturae ◽  
2021 ◽  
Vol 7 (9) ◽  
pp. 313
Author(s):  
Georgios A. Soteriou ◽  
Youssef Rouphael ◽  
Maria G. Emmanouilidou ◽  
Chrystalla Antoniou ◽  
Angelos C. Kyratzis ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Foliar Application ◽  
Protein Hydrolysate ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Soluble Carbohydrates ◽  
Total Sugars ◽  
Lycopene Content ◽  
Effect On Yield ◽  
Solids Content

Foliar application of a vegetal-derived protein hydrolysate as a biostimulant was assessed for possible interaction with the ripening of diploid watermelon grafted onto interspecific hybrid rootstock. Assessment encompassed crop performance; fruit morphometric and sensory quality traits; soluble carbohydrates; macrominerals; and bioactive composition at 10, 20, 30, 40, and 50 days post anthesis (dpa). The biostimulant effect on yield components was confounded by the vigorous rootstock effect. Pulp firmness declined precipitously with cell enlargement from 10 to 30 dpa, and the biostimulant phyto-hormonal potential on firmness and rind thickness was masked by grafting. Pulp colorimetry was determined solely by ripening and peaked at 40 dpa. The biostimulant effect reduced lycopene content by 8% compared to the control. Total sugars coevolved with soluble solids content, peaked at 30 dpa, and then stabilized. Fructose and glucose prevailed during rapid fruit growth from 10 to 30 dpa and sucrose prevailed at advanced ripeness between 40–50 dpa, whereas acidity peaked at 20 dpa and then decreased. Potassium, which was the most abundant micromineral, peaked before full ripeness at 30 dpa. The biostimulant effect on the watermelon fruit ripening process is not granted, at least regarding the conditions this study was carried out under. The absence of biostimulant effect might relate to rootstock vigorousness, the grafted watermelon physiology, or the type of biostimulant used.

scholarly journals   Fruit quality attributes of blackberry grown under limited environmental conditions

2012 ◽  
Vol 58 (No. 7) ◽  
pp. 322-327 ◽  
Author(s):  
T. Milošević ◽  
N. Milošević ◽  
I. Glišić ◽  
J. Mladenović
Keyword(s):  
Fruit Quality ◽  
Shape Index ◽  
Quality Attributes ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Physical Parameters ◽  
Total Antioxidant ◽  
Good Potential ◽  
Commercial Crop ◽  
Solids Content

Fruit quality attributes were studied for two consecutive years in seven blackberry cultivars grown in a Serbian climate and on acidic soil. Physical parameters [berry weight (BW), size and shape] and chemical parameters [soluble solids content (SSC), acidity, total phenolic (TPH) and flavonoid content (TFC) and total antioxidant capacity (TAC)] were evaluated. A high variability was found in the set of the evaluated blackberry cultivars and significant differences were found among them in all studied quality attributes. Year-by-year variations were observed for all quality traits, except berry length (L) and berry shape index (BSI). A high correlation was found among TPH and TAC. In addition, most of cultivars had good adaptation capability and respectable fruit quality attributes, and also had good potential as a commercial crop for fresh and processing markets and future breeding programs.  

scholarly journals An in vitro analysis of the total phenolic content, antioxidant power, physical, physicochemical, and chemical composition of Terminalia Catappa Linn fruits

2012 ◽  
Vol 32 (1) ◽  
pp. 209-213 ◽  
Author(s):  
Marcelo Rodrigues Marques ◽  
Diego Damasceno Paz ◽  
Lívia Patrícia Rodrigues Batista ◽  
Celma de Oliveira Barbosa ◽  
Marcos Antônio Mota Araújo ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Average Weight ◽  
Antioxidant Power ◽  
Terminalia Catappa ◽  
Solids Content ◽  
Vitro Analysis ◽  
In Vitro Analysis

This study assessed the antioxidant, total phenolic, and physicochemical properties of in vitro Terminalia Catappa Linn (locally called castanhola) using the DPPH assay. The castanhola fruits had an average weight of 19.60 ± 0.00 g, combining shell, pulp, and seed weight, and a soluble solids content of 8 °Brix. The chemical composition was determined with predominance of carbohydrates (76,88 ± 0,58%).The titration method was used to determine Vitamin C content using 2,6-dichlorophenolindophenol (DCFI), known as reactive Tillmans resulting in no significant levels. Aqueous extracts of castanhola pulp showed a higher concentration of phenolics, 244.33 ± 18.86 GAE.g-1 of fruit, and alcoholic extracts, 142.84 ± 2.09 GAE.g-1 of fruit. EC50 values of the aqueous extract showed a greater ability to scavenge free radicals than the alcoholic extracts. The fruit had a significant content of phenolic compounds and high antioxidant capacity.

scholarly journals Effects of Berry Thinning on the Physicochemical, Aromatic, and Sensory Properties of Shine Muscat Grapes

Horticulturae ◽  
2021 ◽  
Vol 7 (11) ◽  
pp. 487
Author(s):  
Kyeong-Ok Choi ◽  
Dongjun Im ◽  
Seo Jun Park ◽  
Dong Hoon Lee ◽  
Su Jin Kim ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Grape Berries ◽  
Berry Size ◽  
Linalool Oxide ◽  
Compositional Changes ◽  
Ripening Rate ◽  
Solids Content

The effects of the level of berry thinning (30% and 50% berry removal) on the quality and sensory properties of Shine Muscat grapes were investigated. As berry thinning increased, the total soluble solids content increased and titratable acidity decreased. Berry thinning increased berry size and cluster weight but caused no change in individual berry weight. Phenolic concentrations as measured by total phenolic, proanthocyanidin, and polymeric tannin concentrations tended to increase with an increase in berry thinning. Gas chromatographic analysis indicated that C6-compounds were the significant constituents of volatile alcohols and aldehydes; linalool was the most abundant monoterpene. Odor activity analysis indicated that (E)-2-hexen-1-ol, (E)-2-hexenal, 1-hexanal, (Z)-3-hexenal, (E)-β-damascenone, linalool, and (E)-linalool oxide were active odorants. Berry thinning increased the accumulation of linalool contributing to high sensory flavor scores in thinned berries. Furthermore, its oxidized derivative-linalool oxide-contributed to enhancing the Muscat flavor. In conclusion, berry thinning induced compositional changes in Shine Muscat grape berries by accelerating the ripening rate, contribution to improved sensory properties.

scholarly journals Relationship between Soil Management System and Cultivar in Black Currant (Ribes nigrum L.)

2017 ◽  
Vol 66 (1-2) ◽  
pp. 21-26 ◽  
Author(s):  
Svetlana M. Paunović ◽  
Mihailo Nikolić ◽  
Rade Miletić
Keyword(s):  
Management System ◽  
Chemical Properties ◽  
Soil Management ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Management Systems ◽  
Total Phenolic ◽  
Soluble Solids Content ◽  
Black Currant ◽  
Solids Content

Summary This experiment evaluated the effect of soil management systems in a black currant planting on the generative potential (number of flowers per inflorescence, number of berries per cluster and yield per bush), physical attributes of the cluster and fruit (berry weight and cluster weight) and chemical properties of the fruit (soluble solids content, total sugars, titratable acidity, total anthocyanins, total phenolic content and vitamin C) of black currant cultivars. Three soil management systems were used: treatment I – bare fallow i.e. continuous tillage; treatment II – sawdust mulch, and treatment III – black polyethylene foil mulch. Four black currant cultivars were included - ‘Ben Lomond’, ‘Titania’, ‘Čačanska crna’ and ‘Tiben’. The soil management systems had a significant effect on the tested parameters. The cultivars also showed highly significant differences. Soil management system x cultivar interactions were observed for generative potential, and physical properties of the cluster and fruit, but not for fruit chemical traits, except in the soluble solids content.

scholarly journals Bioactive Compounds, Antioxidant Activity and Color of Hydroponic Tomato Fruits at Different Stages of Ripening

2015 ◽  
Vol 43 (2) ◽  
pp. 404-412 ◽  
Author(s):  
Violeta NOUR ◽  
Mira Elena IONICA ◽  
Ion TRANDAFIR
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Radical Scavenging Activity ◽  
Tomato Fruit ◽  
Radical Scavenging ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Hue Angle ◽  
Lycopene Content

This experiment was carried out in order to study the simultaneous effect of on-vine ripening and examined cultivars on fruit quality, color development and antioxidant content in two different types of tomatoes. ‘Admiro’ and ‘Komet’ (normal average fruit weight) and ‘Cheramy’ (cherry type) cultivars grown in hydroponic culture were used. Dry matter, soluble solids, titratable acidity, ascorbic acid, lycopene, b-carotene, total phenolic, total flavonoid content and hydrophilic antioxidant activity were measured in six ripening stages. Color of fruits was determined by CIELab system. The L*, a*, b* values were used to calculate hue angle (ho), chroma (C*) and a* to b* ratio. In all analysed cultivars total phenolic content increased as ripening progressed, reached the maximum at the pink stage and subsequently declined, while the trend of ascorbic acid was cultivar dependent. DPPH radical scavenging activity showed significant moderately strong positive correlations with total phenolics and ascorbic acid. The content of β-carotene increased constantly during ripening while lycopene content registered a sharp rise, especially in the last stage of ripening when 47.2% of the lycopene content was accumulated. During ripening the lightness (L*) decreased because tomato fruit colour became darker while the ratio of red to green colour increased as a result of carotenoids synthesis. Among color indexes, hue angle (ho) was best correlated with lycopene content (r = −0.758), followed by a* (r = 0.748), C* (r = 0.708) and a*/b* (r = 0.683). Better correlations were established between main carotenoids content (lycopene + b-carotene) and each of the color indexes.

scholarly journals Effect of PLA Active Packaging Containing Monoterpene-Cyclodextrin Complexes on Berries Preservation

Polymers ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 1399
Author(s):  
Friné Velázquez-Contreras ◽  
Nelsy García-Caldera ◽  
José Daniel Padilla de la Rosa ◽  
Domingo Martínez-Romero ◽  
Estrella Núñez-Delicado ◽  
...  
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Headspace Analysis ◽  
Active Packaging ◽  
Soluble Solids ◽  
Poly Lactic Acid ◽  
Total Phenolic ◽  
Release Mechanism ◽  
Microbial Inhibition ◽  
Solids Content

Blackberries and raspberries are highly perishable and fragile products, which limits their shelf life. The effect of biodegradable active packaging of blackberries and raspberries containing 2.5% and 5.0% weight (wt%) of thymol or carvacrol complexed in β-cyclodextrins (β-CDs), successively added to poly (lactic acid) (PLA), and melt-processed by injection molding was evaluated under stored conditions at 4 °C for 21 days, using as reference commercial clamshell and PLA package control samples. Thus, physicochemical, headspace, microbiological, and sensory quality studies were carried out in order to compare the efficacy of the different packages. Concerning weight loss, color, and total phenolic and soluble solids content, significant differences were detected when compared with commercial clamshell packaging. The results show that the PLA packages containing thymol and carvacrol complexes maintained the color, weight, and phenolic content of berries until day 21, with a score up to 45% better compared to commercial clamshell. The headspace analysis detected 101 mg L−1 (ppm) of thymol and 35 ppm of carvacrol on the first day of refrigeration; these concentrations decreased with time. This release mechanism of carvacrol and thymol into the PLA package modified the initial atmosphere composition. After 21 days of storage, the berries had 4.25 degrees of acceptance, without adverse perception of aroma or flavor for both carvacrol and thymol compounds. A general microbial inhibition was observed for yeast and molds, which increased with the concentration of monoterpene in PLA packages, and showed an inhibition of 3.5 log units for PLA packages containing thymol, and of 3 log units for those containing carvacrol. Overall results show that PLA/β-CD-thymol 5.0% packages prolonged raspberries’ and blackberries’ shelf life by one more week at 4 °C, compared with commercial clamshell packaging.

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