scholarly journals Physical and Chemical Characteristics of Pomegranates

HortScience ◽  
2005 ◽  
Vol 40 (5) ◽  
pp. 1200-1203 ◽  
Author(s):  
Pavlina D. Drogoudi ◽  
Constantinos Tsipouridis ◽  
Zisis Michailidis
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Total Phenolic ◽  
Chemical Characteristics ◽  
Total Anthocyanin ◽  
Physical And Chemical Characteristics ◽  
Red Color ◽  
Hue Angle ◽  
Leaf Dimensions ◽  
Physical And Chemical

Twenty pomegranate (Punica granatum L.) accessions were collected from different regions in northern Greece and evaluated under uniform conditions for leaf dimensions, frost resistance, and fruit physical and chemical characteristics, such as the juice antioxidant activity [ascorbate equivalent antioxidant activity (AEAC)], using the radical DPPH, ascorbic acid, total phenolic and total anthocyanin contents. Considerable variation in the characteristics studied was found and valuable pomological traits were exhibited. Cluster analysis produced cases of homonymy between some accessions. Principal component analyses showed that the component explaining the greatest variability positively correlated with percent juice, fruit chroma, AEAC, total anthocyanins, and soluble solids content (SSC), but negatively correlated with fruit fresh weight (FW), fruit and seed hue angle (less red color), total acidity, and leaf dimensions. Fruit size was positively correlated with acidity, while acidity was negatively correlated with SSC. Skin thickness and FW were correlated with fruit hue angle and chroma, suggesting that red color may better develop in thick-skinned and/or small-sized pomegranates. Total anthocyanin content was negatively correlated with FW and fruit hue angle. AEAC was positively correlated with total anthocyanin and ascorbic acid contents, the latter one constituted a 15% contribution to AEAC. The associations found among physical and chemical traits suggest that consumers interested in a healthier produce should be directed to small and red pomegranates.

scholarly journals Estimation of Certain Physical and Chemical Fruit Characteristics of Various Cherry Laurel (Laurocerasus officinalis Roem.) Genotypes

HortScience ◽  
2011 ◽  
Vol 46 (6) ◽  
pp. 924-927 ◽  
Author(s):  
Ferit Celik ◽  
Sezai Ercisli ◽  
Suzan O. Yilmaz ◽  
Attila Hegedus
Keyword(s):  
Fruit Weight ◽  
Total Phenolic ◽  
Soluble Solid Content ◽  
Chemical Characteristics ◽  
Fruit Characteristics ◽  
Genotypic Effect ◽  
Total Anthocyanin ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical ◽  
Cherry Laurel

Fruits of 11 cherry laurel (Laurocerasus officinalis L.) genotypes grown in a single location, Rize province, were analyzed for their fruit characteristics. Both physical and chemical characteristics of cherry laurel fruits were significantly influenced by genotypes. Fruit weight, the number of fruits per cluster, and flesh per seed ratio ranged between 1.87 and 4.01 g; 9.21 and 21.05, and 5.54 and 9.33, respectively. The genotypes R06 and R09 had the highest total anthocyanin [205 and 202 mg/100 g fresh weight (FW), respectively] and R06 and R11 had the highest total phenolic contents (503 and 481 mg/100 g FW, respectively). Total carotenoid and vitamin C contents ranged from 207 to 278 mg/100 g FW and 2.1 to 4.1 mg/100 g FW, respectively. Soluble solid content (SSC), crude fiber, crude protein, pectin, ash, and pH of genotypes fell between 9.64% and 17.10%; 0.44% and 0.85%; 1.44% and 2.09%; 0.20% and 0.47%; 0.25% and 0.71%, and 4.30 and 4.93, respectively. Data demonstrated that the great variations observed in the physical and chemical characteristics of individual cherry laurel genotypes might be explained by genotypic effect because all genotypes grew under the same ecological conditions. The investigated genotypes seemed to be perspective in health promotion.

scholarly journals Organic and conventional vegetables: Comparison of the physical and chemical characteristics and antioxidant activity

2016 ◽  
Vol 15 (33) ◽  
pp. 1746-1755 ◽  
Author(s):  
de Oliveira Pereira Fernanda ◽  
dos Santos Pereira Renata ◽  
de Souza Rosa Lana ◽  
Junger Teodoro Anderson
Keyword(s):  
Antioxidant Activity ◽  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

scholarly journals Qualidade pós-colheita de oito variedades de pêssego

2016 ◽  
Vol 7 (3) ◽  
pp. 334 ◽  
Author(s):  
João Paulo Gava Cremasco ◽  
Rosana Gonçalves Pires Matias ◽  
Danielle Fabiola Pereira da Silva ◽  
João Alison Alves Oliveira ◽  
Cláudio Horst Bruckner
Keyword(s):  
Ascorbic Acid ◽  
Skin Color ◽  
Titratable Acidity ◽  
Weather Conditions ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Total Carotenoids ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

The fruit physical and chemical characteristics can vary during the maturation period and this variation depends, among other factors, on the weather conditions during fruit development. This study aimed to evaluate the changes in physical and chemical characteristics of eight peach cultivars during two seasons. The cultivars Campinas 1, Coral, Maciel, Marli, Premier, Regis, Rei da Conserva and Tropic Beauty were planted on Okinawa rootstock at the experimental orchard of the Federal University of Viçosa (UFV), Viçosa-MG, Brazil, in 2008 and the following characteristics were evaluated: fruit weight, skin color, firmness, soluble solids, titratable acidity, ascorbic acid and total carotenoids. The experiment was conducted during 2011 and 2012 growing seasons in a completely randomized design with eight treatments (cultivars), three repetitions and 10 fruits per plot. There were differences between the variables for the two seasons, with the largest variations observed for firmness, ascorbic acid and total carotenoids. Cultivars Maciel and Marli produced fruit with higher mass, Tropic Beauty with greater firmness and Rei da Conserva, Coral and Marli with higher soluble solids contents. The cultivar Rei da Conserva presented higher values for most of the evaluated variables in both seasons. The yellow color, evaluated by the hue angle, is associated with total carotenoids content in peaches.

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 Bioactive Compounds and Biochemical and Antioxidant Properties of Selected Minor Indigenous Fruits in Bangladesh

2021 ◽  
Vol 11 (1) ◽  
pp. 35-46
Author(s):  
Molla M.M ◽  
Sabuz A.A ◽  
Chowdhury M.G.F ◽  
Khan M.H.H ◽  
Alam M ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenolic ◽  
Array Detector ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Antioxidant Power

Minor fruits are a potential source of antinutrients, but there is no complete primary data source in the Bangladeshi context. Therefore, the present study was undertaken to acquire documentation for a database of the composition of selected minor fruits. The total phenolic (TPH), vitamin C, total carotene, and ß-carotene contents and antioxidant activity of selected minor fruits were determined by 1,1-diphenyl-2picryl hydrazyl (DPPH) scavenging and reducing power assays (RPA). Phenolic compounds were assessed using high-performance liquid chromatography coupled with a photodiode array detector and autosampler. Results revealed that minor fruits contain different phytochemicals, particularly TPH, ascorbic acid, total flavonoid (TF), ß-carotene, total carotenoid (TC), and total anthocyanin content (TAC); values ranged, respectively, 0.23-176.50 mg GAE/g, 16.67-664.92 mg/100 g, 2.26-150.02 mg QE/100 g, 1.41-6897.57 µg/100 g, 1.26-98.24 mg/100 g and 1.15-47.46 mg/100 g. In the parameters antioxidant activity, total antioxidant capacity, DPPH, reducing power capacity (RPC), ferric reducing antioxidant power (FRAP), metal chelating capacity (MCC), nitric oxide (NO), and free radical scavenging activity, IC50 ranged 0.01-278.24 µg of ascorbic acid/mg of extract, 39.70-250.00%, 3.21-634.00%, 0.02-1817.88 µM Fe2SO4/100g, 22.29-210.43%, 0.02-70.50%, and 4.98-856.70 µg/g, respectively. Among the identified and quantified phenolic acids, leading examples were gallic acid (279.06 mg/100 g), vanilic acid (43.77 mg/100 g), Þ-courmaric acid (178.96 mg/100 g), ferulic acid (20.44 mg/100 g), and lutein (91.13 µg/100 g) in aonla, day fruit, elephant apple, and bilimbi. Moreover, all selected minor fruits are rich sources of bioactive, biochemical, and antioxidant compounds with potential for use in therapeutic applications.

scholarly journals Repeatability, correlation and path analysis of physical and chemical characteristics of peach fruits

2014 ◽  
Vol 36 (4) ◽  
pp. 971-979
Author(s):  
Rosana Gonçalves Pires Matias ◽  
Claudio Horst Bruckner ◽  
Pedro Crescêncio Souza Carneiro ◽  
Danielle Fabíola Pereira Silva ◽  
José Osmar da Costa e Silva
Keyword(s):  
Ascorbic Acid ◽  
Path Analysis ◽  
Indirect Effects ◽  
Soluble Solids ◽  
Phenotypic Correlation ◽  
Chemical Characteristics ◽  
Direct And Indirect Effects ◽  
Total Carotenoids ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

This study aimed to determine the number of measurements necessary to evaluate physical and chemical characteristics of peach fruits, study the relationships between them and their direct and indirect effects on the content of ascorbic acid and total carotenoids. The characteristics skin and pulp color, fruit weight, suture, equatorial and polar diameters, firmness, soluble solids (SS), titratable acidity (TA), SS/TA ratio, ascorbic acid and total carotenoids were evaluated in 39 cultivars of peach and 3 cultivars of nectarine from the orchard of the Universidade Federal de Viçosa. The repeatability coefficient was estimated by ANOVA and CPCOR. Phenotypic correlation coefficients (rf) were estimated and, after the multicollinearity diagnostics, they were unfolded to direct and indirect effects of the explanatory variables on the response variable using path analysis. There was agreement on the magnitude of repeatability coefficients obtained by the two methods; however, they varied among the 14 characteristics. The highest correlations were found between FW, SD, ED and PD. Seven fruits are sufficient to evaluate the physical and chemical characteristics of peach with a correlation coefficient of 90%. The characteristics considered in the path diagrams (b* skin, hº skin, b* pulp, hº pulp, ED, PD, FIR, SS, SS/AT and TC) are not the main determinants of the ascorbic acid. The yellow hue of the pulp (hº pulp) has the potential to be used in indirect selection for total carotenoids.

scholarly journals Dissipation of Three Fungicides and Their Effects on Anthocyanins and Color of Monastrell Red Wines

2019 ◽  
Vol 20 (6) ◽  
pp. 1447 ◽  
Author(s):  
Noelia Briz-Cid ◽  
Raquel Rial-Otero ◽  
Miguel Cámara ◽  
José Oliva ◽  
Jesus Simal-Gandara
Keyword(s):  
Antioxidant Activity ◽  
Initial Time ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Multivariate Statistical ◽  
Total Anthocyanin ◽  
Volatile Acidity ◽  
Fungicide Residues ◽  
Total Anthocyanin Content ◽  
Hue Angle

The effect of fungicides on fermentation is of paramount importance to control the quality and safety of wines. In this work, the quality (enological parameters, color, phenolic content, antioxidant activity, and fungicide residues) of wines from Monastrell grapes fortified with iprovalicarb, mepanipyrim, and tetraconazole fungicides was evaluated. Along the winemaking process, initial residues of mepanipyrim and tetraconazole were removed in more than 90% while the dissipation of iprovalicarb was around 73%. Significant statistical differences were found in the presence of iprovalicarb and mepanipyrim residues, especially at the highest concentration assayed. For both fungicides, increases in the volatile acidity (between 4 and 8.6 times), the lactic acid content (between 8.6 and 20.5 times), the percentage of polymeric anthocyanins (between 1.3 and 1.7 times), and also a slight increase of the total phenolic index and the total anthocyanin content determined by spectrophotometry were observed. On the contrary, the total monomeric anthocyanins content decreased about 16.3% and 28.6% in the presence of iprovalicarb and mepanipyrim, respectively. These results could be related to a higher development of acetic acid or lactic bacteria in the presence of these fungicides. The color of the final wines was also different in comparison with the control, with a higher yellow component, color intensity, tonality, and hue angle because of pH changes in the medium. Tetraconazole fermentations had a more similar trend to the control wine, probably due to the lower concentration of this fungicide in the grape must at the initial time. No effects on the antioxidant activity was observed for any of the target fungicides. A multivariate statistical analysis was done to view the interrelationships between different variables (color and anthocyanins profile). The obtained model allowed the wines to be separated according to the fungicide treatment applied.

Study of Structural, Physical and Chemical Characteristics of Marshmallow Without Gelatin

Food Industry ◽  
2018 ◽  
Vol 3 (4) ◽  
Author(s):  
Nataliia V. Nepovinnykh ◽  
Yuri A. Kodatsky ◽  
Oksana N. Klyukina ◽  
Nataliia M. Ptichkin ◽  
Samira Yeganehzad
Keyword(s):  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical
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