scholarly journals Effects of Postharvest Storage and UV-C Irradiation on the Phenolic Content and Antioxidant Capacity of Cranberries

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 988C-988
Author(s):  
Wilhelmina Kalt ◽  
Agnes M. Rimando ◽  
Michele Elliot ◽  
Charles F. Forney
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Postharvest Storage ◽  
Phenolic Components ◽  
Main Effect ◽  
Health Promoting ◽  
A Minor ◽  
Uv C

Recent interest in the human health-promoting properties of fruit phenolics, and especially fruit flavonoids, has stimulated research on how these secondary metabolites may be affected by pre- and postharvest horticultural factors. Resveratrol, although a minor phenolic in many fruit, possesses potent bioactivities, and is therefore of particular interest. To study the effects of postharvest storage and UV-C irradiation on selected phenolic components and antioxidant capacity of cranberry (Vaccinium macrocarpon), fruit of cv. Pilgrim, Stevens, and Bergman, were irradiated with UV-C at levels between 0 and 2.0 KJ·m-2, followed by storage at 9 °C for 7 and 17 d. Total phenolic content did not change during storage. However, resveratrol content was higher and antioxidant capacity (ORAC) was lower at 7 days of storage compared to 17 days. There was no main effect of UV-C on total phenolics, anthocyanins, resveratrol, or ORAC. However, there was an interaction between storage time and UV-C irradiation. Anthocyanin content was lower at 7 days, and higher at 17 days, at UV dosages of 1.0 or 2.0 KJ·m-2. Resveratrol content was higher in UV-C irradiated fruit at 7 days, while at 17 days there was no difference between UV-treated and untreated fruit.

scholarly journals 036 Antioxidant Capacity and Anthocyanin and Phenolic Content of Highbush Blueberries of Different Maturities

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 394C-394
Author(s):  
W. Kalt ◽  
C. Lawand ◽  
C.F. Forney
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Vaccinium Corymbosum ◽  
Anthocyanin Synthesis ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
C Storage ◽  
Fruit Maturity ◽  
Phenolic Components ◽  
Highbush Blueberries

Highbush blueberry (Vaccinium corymbosum) fruit of the cultivars `Bergitta', `Bluegold', and `Nelson' were harvested at six stages of maturity and evaluated for their antioxidant capacity and anthocyanin and phenolic content. Fruit of the four earliest maturities were also stored at 20 °C for up to 8 days. At the time of harvest, fruit of different maturities had substantial differences in their anthocyanin content, and less marked differences in phenolic content and antioxidant capacity. Substantial anthocyanin synthesis occurred in under-ripe fruit during 20 °C storage, and varied depending on fruit maturity at harvest. Total phenolic content changed very little during storage, and there was no change in fruit antioxidant capacity. The results suggest that anthocyanin phenolics are formed on or off the plant, primarily from other pre-existing phenolic components. Whether phenolics are present as anthocyanins or other colorless forms, has relatively little impact on antioxidant capacity.

scholarly journals Seasonal variations in phenolic compounds and antioxidant capacity ofCornus stoloniferaplant material: Applications in agriculture

2013 ◽  
Vol 93 (4) ◽  
pp. 725-734 ◽  
Author(s):  
Cara K. Isaak ◽  
Jay C. Petkau ◽  
O Karmin ◽  
Kim Ominski ◽  
Juan Carlos Rodriguez-Lecompte ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Seasonal Variations ◽  
Plant Material ◽  
Phenolic Content ◽  
Ultra Performance Liquid Chromatography ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Cornus Stolonifera ◽  
Total Anthocyanins

Isaak, C. K., Petkau, J. C., O, K., Ominski, K., Rodriguez-Lecompte, J. C, and Siow, Y. L. 2013. Seasonal variations in phenolic compounds and antioxidant capacity of Cornus stolonifera plant material: Applications in agriculture. Can. J. Plant Sci. 93: 725–734. The present study was carried out to establish the antioxidant capacity of plant material of Cornus stolonifera (syn. Cornus sericea, Red Osier Dogwood) grown in Manitoba, by measuring total phenolic content and oxygen radical absorbance capacity (ORAC) over a 3-yr period. The presence and concentrations of flavonoids that might account for antioxidant abilities were investigated using ultra-performance liquid chromatography and a total anthocyanins assay. Both ORAC levels and phenolic content increased during the spring, peaked during the summer months (1631.65±166.30 µmol trolox equivalents g−1DW in July 2011, 220.38±2.29 mg gallic acid equivalents g−1DW in August 2012), and then declined during the fall in all 3 yr. Analysis of individual flavonoids in 2010 samples revealed that high levels of rutin, a glycoside of quercetin, were present ranging from 7.46±0.09 (July 2010) to 18.77±0.23 mg g−1dried sample (October 2010). Anthocyanin content was high in the spring, very low in the summer months, and increased in the fall over all 3 yr. Although polyphenolic and antioxidant content in Cornus spp. plants have been largely attributed to their berries, results from this study demonstrate that other plant material may also be an abundant source of these compounds.

scholarly journals Ultrasonic Effects on the Quality of Mulberry Juice

Beverages ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 56 ◽  
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.

scholarly journals Distribution of Phenolic Components and Their Antioxidant Capacity in Strawberries

2014 ◽  
Vol 3 (2) ◽  
pp. 54 ◽  
Author(s):  
Ying Wang ◽  
Marie Therese Charles ◽  
Wen-xuan Dong ◽  
Claudine Dube ◽  
Shahrokh Khanizade
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
High Performance ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Bottom Part ◽  
Antioxidant Power ◽  
Phenolic Components ◽  
Ferric Reducing Antioxidant Power ◽  
Strawberry Cultivars

<p>Total phenolic content, phenolic composition, and total antioxidant capacity of neck and bottom parts of two strawberry cultivars, ‘Chambly’ and ‘LL0220-10’, were evaluated using the Folin-Ciocalteu method, high performance liquid chromatography, and ferric reducing/antioxidant power, respectively. A significant interaction (<em>p</em> &lt; 0.05) was observed between examined parts and cultivars. The highest content of phenolics was detected in the bottom part of ‘Chambly’ when compared to its neck, while there was no difference between neck and bottom of ‘LL0220-10’. The most evident group was the anthocyanins accounting for 83.53% of the total phenolic content. These data are a step in establishing a correlation between fruit anatomy and its chemical composition, which could be useful in breeding new strawberry cultivars more resistant to diseases.</p>

Antioxidant Capacity, Total Phenolic Content and Coloration of ‘Hass’ Avocado Subjected to UV-C Radiation

2012 ◽  
Vol 2 (3) ◽  
pp. 164-170
Author(s):  
Maria A. Tremocoldi ◽  
Erica R. Daiuto ◽  
Rogerio L. Vieites ◽  
Severino M. de Alencar
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Hass Avocado ◽  
Uv C

scholarly journals The Total Antioxidant Capacity and the Total Phenolic Content of Rice Using Water as a Solvent

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
C. Priyanthi ◽  
R. Sivakanesan
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Phenolic Content ◽  
Condensed Tannin ◽  
Reducing Power ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Tannin Content ◽  
Rice Varieties ◽  
Total Antioxidant

Background. The present study evaluates the antioxidant properties of some Sri Lankan red rice varieties using water extracts. Methods. Water extracts of rice varieties Attakkari, Bg2907, and Bg407 were used in this study. The total antioxidant capacity was measured by ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and reducing power assays. The total phenolic content (TPC), total flavonoid content (TFC), monomeric anthocyanin, and condensed tannin contents were measured by Folin-Ciocalteu, aluminium chloride, pH differential, and vanillin assays, respectively. Results. It was observed that mean FRAP, DPPH, reducing power, TPC, TFC, monomeric anthocyanin content, and condensed tannin content were in the range of 0.561 ± 0.113 to 0.695 ± 0.077   mmol / 100   g fresh weight (FW), 26.07 ± 3.08 to 53.66 ± 7.61   mg / mL   FW , 33.49 ± 4.105.14 to 40.81 ± 3.65   mg / mL , 0.676 ± 0.078 to 0.900 ± 0.057   mg tannic acid equivalent (TAE)/g, 5.36 ± 0.75 to 6.38 ± 0.82   mg   TAE / g   FW , 0.0202 ± 0.005 to 0.0292 ± 0.009   mg / g   FW , and 0.078 ± 0.015 to 0.104 ± 0.017   mg   TAE / g   FW , respectively. Significant differences were observed in DPPH, reducing power, and TPC among rice varieties ( p < 0.05 ). Rice variety Attakkari had the highest total antioxidant capacity (TAC), scavenging activity, reducing power, TPC, TFC, monomeric anthocyanin content, and condensed tannin content followed by Bg2907 and Bg406. Conclusion. Total phenolic compounds, total flavonoid, and condensed tannin are the major antioxidants in all three varieties of rice while the monomeric anthocyanin is only a minor antioxidant.

scholarly journals 675 Horticultural Factors Affecting Anthocyanin and Phenolic Content and Antioxidant Capacity of Small Fruit

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 515B-515
Author(s):  
W. Kalt ◽  
J.E. McDonald ◽  
S. MacKinnon
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Genotypic Variation ◽  
Anthocyanin Content ◽  
Factors Affecting ◽  
Fruit Species ◽  
Small Fruit ◽  
Fruit Maturity ◽  
Phenolic Components ◽  
Phenolic Profiles

Fruit and vegetable components that possess antioxidant capacity are being actively investigated because of the purported impact of dietary antioxidants on human health. Phenolic components, including anthocyanins, are believed to be major contributors to the antioxidant capacity of many small fruit species. Various horticultural factors have been examined with respect to anthocyanin and phenolic content, and antioxidant capacity of small fruit, especially Vaccinium species. Vaccinium species, and certain other fruits, had a high antioxidant capacity compared to strawberries and raspberries. However, genotypic variation in these characteristics was substantial among wild blueberry clones. Fruit maturity did not influence antioxidant capacity, although phenolic profiles changed dramatically during ripening. Fresh storage of certain ripe fruit at 20 °C led to increased anthocyanin content and increased antioxidant capacity. Certain food processing factors, such as heat and oxygen, decreased the antioxidant capacity of blueberry products.

scholarly journals Evaluation of Polyphenolic Profile and Antioxidant Activity of Pistacia lentiscus L. Leaves and Fruit Extract Obtained by Optimized Microwave-Assisted Extraction

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1556
Author(s):  
Ivona Elez Garofulić ◽  
Valentina Kruk ◽  
Ana Martić ◽  
Ivan Martić ◽  
Zoran Zorić ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Pistacia Lentiscus ◽  
Microwave Assisted Extraction ◽  
Fruit Extract ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Health Promoting ◽  
Polyphenolic Profile

Pistacia lentiscus L. is a Mediterranean shrub known for its health promoting effects attributed to a large extent to polyphenols accumulated in all parts of the plant. Microwave-assisted extraction is a green extraction technique enabling fast and effective isolation of plant polyphenols. Therefore, the aim of this research was to optimize the microwave-assisted extraction of polyphenols from Pistacia lentiscus L. leaves and fruit in terms of temperature, extraction time and microwave power and to evaluate their polyphenolic profile by UPLC/ESI-MS2 and antioxidant capacity by ORAC assay. Optimal extraction conditions for leaf polyphenols were 69 °C, 512 W and 12 min, while for fruit were slightly more intensive—75 °C, 602 W and 15 min. Obtained total phenolic content in leaves and fruit was similar to that obtained after 30 min of the heat-reflux method. The polyphenolic profile of extracts included 34 compounds, with myricetin glycosides being the most abundant compounds among flavonoids in Pistacia lentiscus L. leaves and fruit and gallic acid and its derivates among the phenolic acids. ORAC assay showed higher antioxidant capacity for Pistacia lentiscus L. leaves extract than for fruit, which is in correlation with their respective phenolic content.

scholarly journals Oxygen Radical Absorbing Capacity, Anthocyanin and Phenolic Content of Highbush Blueberries (Vaccinium corymbosum L.) during Ripening and Storage

2003 ◽  
Vol 128 (6) ◽  
pp. 917-923 ◽  
Author(s):  
Wilhelmina Kalt ◽  
Christopher Lawand ◽  
Daniel A.J. Ryan ◽  
Jane E. McDonald ◽  
Horst Donner ◽  
...  
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Vaccinium Corymbosum ◽  
Oxygen Radical ◽  
Total Phenolic ◽  
Highbush Blueberry ◽  
Anthocyanin Content ◽  
Ripe Fruit ◽  
Phenolic Components

The antioxidant properties of blueberries have been examined only in ripe fruit, although fruit of different maturities are used in processed food products. In this study, highbush blueberry cultivars Bergitta, Bluegold, and Nelson highbush blueberry fruit at different stages of ripeness were examined to characterize differences in oxygen radical absorbing capacity (ORAC) and the phenolic components responsible for ORAC. Underripe fruit at different stages of maturity were also stored at 20 °C for up to 8 days to assess changes in ORAC and phenolic content. Anthocyanin content was substantially higher in fruit of more advanced stages of ripeness. In contrast, the phenolic content and ORAC were lower in the riper fruit. Anthocyanins continued to form during storage, although rate of pigment formation declined after about 4 days. Less anthocyanin pigment was formed in the less ripe fruit. After 8 days of storage, the anthocyanin content of fruit harvested 5% to 50% or 50% to 95% blue exceeded that of ripe fruit. Up to 60% of the total phenolic content could be accounted for by anthocyanins. ORAC was positively correlated with total phenolic content (R2 = 0.78), but not with anthocyanin content.

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