scholarly journals Fruit characteristics of six candidate olive cultivars

2018 ◽  
Vol 30 (1) ◽  
pp. 169-177 ◽  
Author(s):  
Yasin Ozdemir ◽  
Nesrin Aktepe Tangu ◽  
Aysun Ozturk ◽  
Mehmet Emin Akcay ◽  
Sezai Ercisli
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Fruit Weight ◽  
Total Phenolic ◽  
Table Olives ◽  
Fruit Characteristics ◽  
Physical Chemical ◽  
Olive Cultivars ◽  
Standard Cultivar ◽  
Horticultural Research

AbstractSome important physical, chemical and sensory characteristics of raw and processed olives (processed by the same scratched table olive process) were investigated. In the study, six candidate cultivars obtained by cross-breeding and one standard cultivar (‘Domat’) grown together in an olive breeding and observation plot in the Ataturk Central Horticultural Research Institute in Turkey were investigated. Fruit weight and flesh-to-seed ratio of fresh raw olives ranged from 5.18 to 7.65 g and 4.8 to 6.3, respectively. LT011 had the highest fruit weight, whereas LT001 and LE001 had the highest flesh-to-seed ratio. Total phenolic content and antioxidant activity of the produced table olives were estimated between 102 and 141 mg gallic acid equivalents per 100 g−1fresh weight, and 13.4 and 14.9 µmol Trolox 100 g−1, respectively. Fruits of LT001 had higher appearance, taste, bitterness and general appreciation scores than the others. LT001 showed a lesser loss of oleuropein absorbance and antioxidant activity than the others during processing. The results of this study revealed that LE001, LT001 and LT011 had superior characteristics for the production of scratched green table olives.

scholarly journals DETERMINATION OF THE QUALITY CHARACTERISTICS OF NATURALLY GROWING HAWTHORN IN SUŞEHRI

2020 ◽  
Vol 19 (1) ◽  
pp. 61-70
Author(s):  
Erdal Ağlar ◽  
Ahmet Sümbül ◽  
Orhan Karakaya ◽  
Burhan Ozturk
Keyword(s):  
Antioxidant Activity ◽  
Fruit Weight ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Fruit Characteristics ◽  
Ph Values ◽  
Biochemical Measurements

The study was conducted in 2017 in the district of Sivas. In the study, 20 genotypes, which are considered to be different from each other, taking into account the fruit characteristics such as color and size and shape, were determined from the hawthorns that were naturally grown in the flora of Suşheri. At harvest time, the fruit, which would be adequate for pomological and biochemical measurements and analyzes, was harvested. According to the results of the measurements and analyzes in the study, fruit weight was found to vary between 0.68 g and 6.35 g, fruit width was between 10.52 and 29.48 mm and fruit length was between 11.40 and 20.67 mm. The highest firmness values were recorded with the genotype (G) 20 genotype, while the G4 had the lowest values in terms of the firmness values of the fruit flesh. While there are no significant differences between the pH values of the genotypes, the differences between the genotypes in terms of SSC, TA and vitamin C contents are quite significant. It has been found that there are significant differences between the genotypes in terms of total phenolic, total flavonoid and antioxidant activity. The total phenolic content ranged from 218.8 (G17) to 605.8 (G5 and G8) mg GAE kg–1 f.w., while the lowest total flavonoid content was 21.58 (G 17) and the highest total flavonoid content was 67.75 (G9) mg GAE kg–1 f.w. When the antioxidant activity was evaluated, the DPPH values were 1.08 (G17) – 15.43 (14) mmol TE kg–1 f.w., the FRAP values were 15.43 (G16) – 47.23 (G8) mmol TE kg–1 f.w. respectively.

scholarly journals Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period

Foods ◽  
2018 ◽  
Vol 7 (11) ◽  
pp. 188 ◽  
Author(s):  
Jasminka Giacometti ◽  
Čedomila Milin ◽  
Fabio Giacometti ◽  
Zlatko Ciganj
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Optimal Harvesting ◽  
Crop Season ◽  
Northern Adriatic ◽  
Harvesting Time ◽  
Olive Oils ◽  
Ripening Stages ◽  
Olive Cultivars

The aim of this study was the monitoring of the chemical composition of olive oil at different ripening stages to determine the appropriate harvesting time during any given crop season in the northern Adriatic region. For this purpose, from September to November, two Croatian olive cultivars (Drobnica and Buza) were taken from two different olive orchards and for the respective olive oils, prepared on a laboratory scale, the major saponifiable, unsaponifiable and phenolic compounds were determined. Based on the chemical analyses performed, the optimal harvesting time has been set in October for both cultivars. Buza had a higher oleic acid, but lower total sterols, squalene and total alkanols. Compared to the local cultivars, the studied cultivars had a high total phenolic content and antioxidant activity. The antioxidant activity and concentrations of total phenols correlated with α-tocopherol in oil samples taken during the ripening progress. Finally, trace minerals detected in Buza and Drobnica oil differed, which can be an indicator of oxidative stability and authenticity of oils.

scholarly journals Variation and Heritabilities of Antioxidant Activity and Total Phenolic Content Estimated from a Red Raspberry Factorial Experiment

2005 ◽  
Vol 130 (3) ◽  
pp. 403-411 ◽  
Author(s):  
Ann Marie Connor ◽  
M. Joseph Stephens ◽  
Harvey K. Hall ◽  
Peter A. Alspach
Keyword(s):  
Antioxidant Activity ◽  
Total Variation ◽  
Total Phenolic Content ◽  
Variance Components ◽  
Phenolic Content ◽  
Fruit Weight ◽  
Total Phenolic ◽  
Narrow Sense ◽  
Red Raspberry ◽  
Sib Families

Variance components and narrow-sense heritabilities were estimated for antioxidant activity (AA), total phenolic content (TPH), and fruit weight in red raspberry (Rubus idaeus L.) fruit from offspring of a factorial mating design. Forty-two full-sib families utilizing seven female and six male parents were evaluated in each of two years in Motueka, New Zealand. In a single year, values within individual half-sib families ranged as widely as 25.3-79.4 μg·g-1 fruit for AA, 205-597 mg/100 g fruit for TPH, and 1.06-7.69 g for fruit weight. Analyses of variance for these three variates demonstrated significant parental source variation in both individual and combined year analyses. For AA and TPH, female parental effects accounted for ≈7% to 19% of total variation, while male effects accounted for ≈6% to 8%. A partially pigment deficient R. parvifolius L. derivative female parent accounted for some of these differences. Female × male parent interaction was not significant for AA and TPH and was marginally significant for fruit weight in combined year analysis. Year had a significant effect on the overall mean AA and TPH, but contributed less than genetic effects to the overall variation in all three traits. Interactions of year with genetic effects were not statistically significant for AA or TPH, indicating that between-year rank or scale changes among families were negligible. The largest proportion of variation was found within rather than among full-sib families. However, variation among plots within full-sib families accounted for 12% to 19% of total variation, indicating environmental differences accounted for some of the observed within-family variation in AA and TPH. Antioxidant activity and TPH were highly phenotypically correlated (r = 0.93); their genetic correlation (r = 0.59) implies that substantial additive genetic factors underlie the phenotypic correlation, but that nonadditive genetic or environmental influences are also important. Both AA and TPH were weakly negatively phenotypically correlated with fruit weight (r = -0.34 and -0.33, respectively), but the corresponding genetic correlations were close to zero. Thus, selection for both high AA or TPH and high fruit weight is possible. Narrow-sense heritability estimates based on variance components from combined year data were h2 = 0.54, 0.48, and 0.77 for AA, TPH, and fruit weight, respectively. These estimates imply a rapid response to selection is possible.

scholarly journals Genotypic and Environmental Variation in Antioxidant Activity and Total Phenolic Content among Blackberry and Hybridberry Cultivars

2005 ◽  
Vol 130 (4) ◽  
pp. 527-533 ◽  
Author(s):  
Ann Marie Connor ◽  
Chad E. Finn ◽  
Peter A. Alspach
Keyword(s):  
Antioxidant Activity ◽  
Total Variation ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Environmental Variation ◽  
Fruit Weight ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Environment Interaction ◽  
Trait Variance

Antioxidant compounds absorbed from our diet are thought to have a role in preventing chronic diseases that result from oxidative damage. Berry fruit have high levels of antioxidants, and further increases in antioxidant activity (AA) might be possible through breeding. We determined the AA, total phenolic content (TPH), and fruit weight in 16 blackberry and hybridberry (Rubus L.) cultivars harvested in New Zealand and Oregon in 2002 and 2003, to assess genetic and environmental variation. Both AA and TPH varied significantly between years within location, but not among cultivars or between locations per se. However, cultivar interactions with both location and year within location contributed to variation in both variates. In contrast, both cultivar and location contributed to variation in fruit weight, but years within location did not. However, the cultivar × year within location interaction was significant for this trait. Variance component distributions confirmed that cultivar and location effects together contributed little (<20%) to the total variation in either AA or TPH, while cultivar × environment interactions accounted for >50% of total variation in these traits. Cultivar and location effects together contributed ≈70% of the total variation observed in fruit weight. Phenotypic correlations were significant between AA and fruit weight (r = -0.44), and between TPH and fruit weight (r = -0.51). When adjusted for fruit weight, analyses for AA and TPH demonstrated that cultivar effects approached significance (P = 0.06) and accounted for ≈25% of total variance, while location effects accounted for none. Although the cultivars in this study had diverse interspecific backgrounds, utilization of various Rubus species in blackberry and hybridberry breeding is not uncommon, and our results demonstrating significant cultivar × environment interaction for AA and TPH should be applicable to breeding for high AA genotypes.

scholarly journals Antioxidant Activity and Anthocyanin Contents in Olives (cv Cellina di Nardò) during Ripening and after Fermentation

Antioxidants ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 138 ◽  
Author(s):  
Alessio Aprile ◽  
Carmine Negro ◽  
Erika Sabella ◽  
Andrea Luvisi ◽  
Francesca Nicolì ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Dry Weight ◽  
Olive Tree ◽  
Total Phenolic ◽  
Table Olives ◽  
Ripening Stages ◽  
Black Olive ◽  
First Time ◽  
Black Color

The olive tree “Cellina di Nardò” (CdN) is one of the most widespread cultivars in Southern Italy, mainly grown in the Provinces of Lecce, Taranto, and Brindisi over a total of about 60,000 hectares. Although this cultivar is mainly used for oil production, the drupes are also suitable and potentially marketable as table olives. When used for this purpose, olives are harvested after complete maturation, which gives to them a naturally black color due to anthocyanin accumulation. This survey reports for the first time on the total phenolic content (TPC), anthocyanin characterization, and antioxidant activity of CdN olive fruits during ripening and after fermentation. The antioxidant activity (AA) was determined using three different methods. Data showed that TPC increased during maturation, reaching values two times higher in completely ripened olives. Anthocyanins were found only in mature olives and the concentrations reached up to 5.3 g/kg dry weight. AA was determined for the four ripening stages, and was particularly high in the totally black olive fruit, in accordance with TPC and anthocyanin amounts. Moreover, the CdN olives showed a higher TPC and a greater AA compared to other black table olives produced by cultivars commonly grown for this purpose. These data demonstrate the great potential of black table CdN olives, a product that combines exceptional organoleptic properties with a remarkable antioxidant capacity.

scholarly journals Characterization of Oleaster-Leafed Pear (Pyrus elaeagrifolia Pall. subsp. elaeagrifolia) Fruits in Turkey

Agronomy ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 430
Author(s):  
Halil Ibrahim Sagbas ◽  
Gulce Ilhan ◽  
Sezai Ercisli ◽  
Muhammad Akbar Anjum ◽  
Vojtěch Holubec
Keyword(s):  
Dietary Supplements ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Fruit Weight ◽  
Total Phenolic ◽  
Width Ratio ◽  
Fruit Characteristics ◽  
Fruit Flesh ◽  
Pyrus Elaeagrifolia ◽  
Fruit Flesh Texture

Oleaster-leafed pear (Pyrus elaeagrifolia Pall. subsp. elaeagrifolia) fruits are used for food and dietary supplements in Turkey, and seedlings are used as rootstock for pear cultivars. Information on the effect of genotypes on oleaster-leafed pear fruit characteristics is needed in order to optimize production of quality food and dietary supplements. The characteristics of oleaster-leafed pear fruits relative to genetic background were evaluated from 16 wild grown oleaster-leafed pear genotypes at eastern Turkey. Genotype influenced ripening dates, fruit weight, fruit length/width ratio, fruit pedicel length, fruit flesh texture, fruit firmness, the number of seeds per fruit, soluble solid content, titratable acidity, total phenolic content, total flavonoid content and antioxidant activity. Analysis of the data obtained from 16 oleaster-leafed pear genotypes demonstrated a highly significant influence of genotype on fruit characteristics. The genotypes G12, G13 and G9 had the highest fruit weight (19.22, 18.54 and 18.30 g) and G9 the highest total phenolic content (122 mg gallic acid equivalent/100 g fresh fruit). The genotypes G3, G5, G11 and G13 had the slightly sandy fruit flesh texture and those genotypes may be good selections for processing and producing health oleaster-leafed pear products.

scholarly journals Qualitative evaluation of fermented olives grown in Southern Italy (cvs. Carolea, Grossa of Gerace and Nocellara Messinese)

2019 ◽  
pp. 587 ◽  
Author(s):  
Alessandra De Bruno ◽  
Angela Zappia ◽  
Amalia Piscopo ◽  
Marco Poiana
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Parameters ◽  
Southern Italy ◽  
Phenolic Content ◽  
Qualitative Evaluation ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Fermentation Performance ◽  
Olive Cultivars

The aim of this work was to evaluate the quality of olives of three typical cultivars of Southern Italy and correspondent brines after different fermentation variables: two NaCl concentrations  with and without acidification up to pH 4). In particular, physicochemical parameters, microbiological counts and antioxidant activity of olive samples and brines were monitored and compared. The obtained results showed a good fermentation performance of studied olive cultivars , with a brine pH inside the legal limit of 4.3, also in samples were the pH correction was not performed. The pH lowering was slower in brine samples treated with the lowest salt concentration. Moreover, all samples manifested higher antioxidant activity after 240 days of brining, and total phenol content ranged from 9.22 to 20.78 g gallic acid kg-1 in olives. Among samples, Carolea olives showed the highest total phenolic content and the highest antioxidant activity after 240 days of fermentation.

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