Biochemical and agro-biological diversity of Viburnum opulus genotypes

2010 ◽  
Vol 5 (6) ◽  
pp. 864-871 ◽  
Author(s):  
Laima Česonienė ◽  
Remigijus Daubaras ◽  
Jonė Venclovienė ◽  
Pranas Viškelis
Keyword(s):  
Ascorbic Acid ◽  
Reducing Sugars ◽  
Biological Diversity ◽  
Total Phenolics ◽  
Biologically Active ◽  
Viburnum Opulus ◽  
Other Substances ◽  
Health Promoting ◽  
Biochemical Variability ◽  
Local Clone

AbstractInterest in the biochemical composition of Viburnum opulus fruit has intensified due to the food industry’s demand for natural vitamins, pigments and other substances that enhance the value of different foods. The present study was conducted to determine the agro-biological and biochemical variability of V. opulus and to select the genotypes that could best serve as sources of health promoting substances. Twelve selected genotypes were evaluated. ‘Leningradskaya Otbornaya’, V. opulus var. americanum, ‘Zarnitsa’, and local clone P2 were determined to be the best genotypes for growth in commercial plantations. Fruits of the local clone P3 were characterised by large amounts of total phenolics, ascorbic acid, and reducing sugars. V. opulus var. sargentii and V. opulus var. americanum contained exceptionally large amounts of total phenolics, 1460.0 and 1400.0 mg/100 g, respectively. The amount of ascorbic acid varied from 12.4 to 41.4 mg/100 g, the amount of carotenoids varied from 1.4 to 2.8 mg/100 g, the amount of anthocyanins varied from 23.2 to 44.6 mg/100 g, and the amount of total phenolics varied from 753.0 to 1460.0 mg/100 g. The presence of these large amounts of biologically active compounds enables their use as potent antioxidants. The data describing agro-biological characteristics, biochemical components, and health promoting activities of V. opulus fruits will increase the understanding of this plant and facilitate its use in the food and pharmaceuticals industry.

scholarly journals Nutrient Composition of Continuous and Kettle Cooked Potato Chips from Three Potato Cultivars

2017 ◽  
Vol 5 (2) ◽  
pp. 75-88 ◽  
Author(s):  
Diganta Kalita ◽  
Sastry Jayanty
Keyword(s):  
Vitamin C ◽  
Reducing Sugars ◽  
Total Phenolics ◽  
Potato Chips ◽  
Potato Cultivars ◽  
Dietary Fibers ◽  
Good Source ◽  
The Usa ◽  
Health Promoting ◽  
Potassium Magnesium

Potatoes are a good source of various nutritional and health promoting compounds such as Vitamin C, dietary fibers, potassium, magnesium, and carbohydrates. One of its fried products “potato chips” is the most popular snacks among consumers of all ages. This study presents useful data on total fats, reducing sugars, Vitamin C, minerals, total phenolics, antioxidant activity, glycoalkaloids, and acrylamide levels of potato chips made from three potato cultivars (Snowden, Lamoka, and Atlantic) grown at different locations in the USA. From the results obtained, these potato chips are notable for their high content of vitamin C (min, 6.54 - max, 29.79 mg/100g), K (min, 1.10 - max, 1.65 %), and dietary fibers (2.14 to 3.71 %). The average levels of acrylamide were 902.02 µg/kg with a range 866.96 - 948.7 in continuous frying chips and 873.369 µg/kg in kettle cooked chips with the range 840.06 - 932.76. Kettle cooked potato chips retained a higher amount of nutrients and lower level of fats.

scholarly journals Biochemical composition of tomato fruits of various colors

2021 ◽  
Vol 25 (5) ◽  
pp. 514-527
Author(s):  
A. B. Kurina ◽  
A. E. Solovieva ◽  
I. A. Khrapalova ◽  
A. M. Artemyeva
Keyword(s):  
Ascorbic Acid ◽  
Dry Matter ◽  
Titratable Acidity ◽  
Biologically Active ◽  
Tomato Fruits ◽  
Total Sugars ◽  
Health Promoting ◽  
Chlorophyll A And B ◽  
Active Substances ◽  
Selection Of

Tomato (Lycopersicon esculentum Mill.) is an economically important and widely cultivated vegetable crop that is consumed both fresh and processed. The nutritional value of tomato fruits is related to the content of carotenoids, polyphenols, sugars, organic acids, minerals and vitamins. Currently, there is a growing interest in the qualitative and quantitative increase in the content of health-promoting compounds in tomato fruits. VIR Lycopersicon (Tourn.) Mill. genetic resources collection includes 7678 accessions of one cultivated and nine wild species, which in turn provides ample opportunities for searching for information on the variability of the content of biologically active substances and searching for sources with a high content of them in the gene pool. Our work presents the results of the study of 70 accessions of cultivated and wild tomato on the main biochemical characteristics: the content of dry matter, ascorbic acid, sugars, carotenoids, chlorophylls and anthocyanins. As the basis for the selection of accessions for the study, accessions with various colors of fruits, including new accessions with varying content of anthocyanin, were taken. As a result of this study, the amplitude of variability in the content of dry matter (3.72–8.88 and 9.62–11.33 %), sugars (1.50–5.65 and 2.20–2.70 %), ascorbic acid (12.40–35.56 and 23.62– 28.14 mg/100 g), titratable acidity (0.14–0.46 and 0.33–0.48 %), chlorophylls (0.14–5.11 and 2.95–4.57 mg/100 g), carotenoids (0.97–99.86 and 1.03–10.06 mg/100 g) and anthocyanins (3.00–588.86 and 84.31–152.71 mg/100 g) in the fruits of cultivated and wild tomatoes, respectively, was determined. We have determined correlations between the content of dry matter and monosaccharides (r = 0.40, p ≤ 0.05), total sugars (r = 0.37, p ≤ 0.05) and ascorbic acid (r = 0.32, p ≤ 0.05); the content of ascorbic acid and carotenoids (r = 0.25, p ≤ 0.05). A high dependence of the content of chlorophyll a and b among themselves (r = 0.89, p ≤ 0.05), as well as between the content of chlorophyll b and anthocyanins (r = 0.47, p ≤ 0.05), the content of β-carotene (r = 0.26, p ≤ 0.05) and the content of monosaccharides (r = –0.29, p ≤ 0.05) has been noted. We have identif ied tomato accessions with a high content of individual chemical substances, as well as with a complex of traits that can be used as sources in breeding for a high content of dry matter, sugars, ascorbic acid, pigments and anthocyanins.

scholarly journals Tea as a Source of Biologically Active Compounds in the Human Diet

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1487
Author(s):  
Joanna Klepacka ◽  
Elżbieta Tońska ◽  
Ryszard Rafałowski ◽  
Marta Czarnowska-Kujawska ◽  
Barbara Opara
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Daily Intake ◽  
The Body ◽  
Biologically Active ◽  
Sodium Potassium ◽  
Tea Infusions ◽  
Copper Manganese ◽  
Health Promoting ◽  
Average Consumption

Due to the different levels of bioactive compounds in tea reported in the literature, the aim of this study was to determine whether commercially available leaf teas could be an important source of phenolics and selected minerals (copper, manganese, iron, zinc, magnesium, calcium, sodium, potassium) and if the differences in the content of these components between various types of tea are significant. It was found that both the amount of these compounds in tea and the antioxidant activity of tea infusions were largely determined by the origin of tea leaves as well as the processing method, which can modify the content of the studied components up to several hundred-fold. The group of green teas was the best source of phenolic compounds (110.73 mg/100 mL) and magnesium (1885 µg/100 mL) and was also characterised by the highest antioxidant activity (59.02%). This type of tea is a great contributor to the daily intake of the studied components. The average consumption of green tea infusions, assumed to be 3–4 cups (1 L) a day, provides the body with health-promoting polyphenol levels significantly exceeding the recommended daily dose. Moreover, drinking one litre of an unfermented tea infusion provides more than three times the recommended daily intake of manganese. Tea infusions can be a fairly adequate, but only a supplementary, source of potassium, zinc, magnesium, and copper in the diet. Moreover, it could be concluded that the antioxidant activity of all the analysed types of tea infusions results not only from the high content of phenolic compounds and manganese but is also related to the presence of magnesium and potassium.

scholarly journals Antioxidant Compounds, Mineral Content and Antioxidant Activity of Several Tomato Cultivars Grown in Southwestern Romania

2013 ◽  
Vol 41 (1) ◽  
pp. 136 ◽  
Author(s):  
Violeta NOUR ◽  
Ion TRANDAFIR ◽  
Mira E. IONICA
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Trace Elements ◽  
Phenolic Compounds ◽  
Total Phenolics ◽  
Antioxidant Activities ◽  
Fruit Shape ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Tomato Cultivars

Ten indeterminate tomato cultivars differing in fruit shape and typology, grown simultaneously in a greenhouse from Oltenia (Southwestern Romania) and harvested at red ripe stage, were investigated for the contents in ascorbic acid, lycopene, β-carotene, total phenolics, minerals (K, Na, Ca and Mg) and trace elements (Fe, Cu, Mn, Cr, Zn and B). In addition, their antioxidant activities were determined. Significant differences were found among tomato cultivars in all studied antioxidant compounds, as well as in the antioxidant activity. Ascorbic acid ranged from 91.9 to 329.7 mg kg-1 fw, lycopene ranged from 19.7 to 49.0 mg kg-1 fw, while total phenolic compounds varied between 300.2 and 557.8 mg kg-1 fw. Antioxidant activity ranged from 0.81 mmol Trolox kg-1 fw to 1.74 mmol Trolox kg-1 fw and it was significantly correlated to total phenolics content (r = 0.91; p< 0.05). The cocktail type cultivar ‘Tiger’ and the cherry type cultivar ‘Belle’ proved to be the most powerful in antioxidant activity and phenolic compounds while the rectangular plum shaped cultivar ‘Porto’ recorded the highest average lycopene content. A valuable cultivar proved to be the brownish red ‘Sacher’ which registered among the highest contents of phenolics, lycopene and ascorbic acid. Mineral and trace elements contents were also significantly affected by cultivars. Values recorded for K, Ca and Mg ranged from 2139.6 to 3056.9 mg kg-1, 137.7 to 325.8 mg kg-1 and 27.3 to 168.7 mg kg-1 respectively.

scholarly journals Gas Separation Membranes upon Production of Functional Berry Juice

2019 ◽  
Vol 9 (1) ◽  
pp. 6616-6619
Keyword(s):  
Ascorbic Acid ◽  
Gas Separation ◽  
Biologically Active ◽  
Juice Quality ◽  
Active Components ◽  
Gas Separation Membrane ◽  
Separation Membranes ◽  
Gas Separation Membranes ◽  
Separation Membrane ◽  
New Generation

Nowadays manufacturing of new-generation food, including functional products, is especially important. Drinks based on fruits and berries are considered at present as optimum form of food required for organism replenishment with biologically active components and vitamins aiming at organism recovery. The retention of valuable components of fruits and berries is of great concern during such production. In order to produce functional juices, it is required to decrease oxygen amount upon their production in order to prevent destructive changes in drink, to improve its quality, to perform subsequent procedures and preservation. It is proposed to modify deaeration and to apply advanced equipment: deaerator with gas separation membrane which would allow to remove higher oxygen amount in comparison with the existing equipment while producing juices of predefined quality with high content of vitamins. The experiments were carried out with freshly squeezed black current juices using a vacuum unit, an Expert-009 analyzer of dissolved oxygen with optical sensor, a gas separation membrane. The juice quality was determined by its content of ascorbic acid (vitamin C) since it is destroyed under impact of oxygen. The content of ascorbic acid during storage was measured on juices produced by different deaeration procedures. The obtained experimental results proved efficiency of membrane application during juice production showing high content of vitamins. The content of ascorbic acid during storage was higher in the juice after deaeration using gas separation membrane in comparison with the juice without treatment and with the juice after vacuum deaeration. Therefore, the most efficient method to achieve the best removal of oxygen from juice is preheating of juice to 65°C with subsequent application of deaerator with gas separation membrane, subsequent packing and cooling of final product.

scholarly journals Flowers of Campanula species as a source of biologically active substances

2021 ◽  
Vol 38 ◽  
pp. 00033
Author(s):  
Tatiana Fomina ◽  
Tatiana Kukushkina
Keyword(s):  
Ascorbic Acid ◽  
Western Siberia ◽  
Food Additives ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Forest Steppe ◽  
Wet Weight ◽  
First Time ◽  
Active Substances

The content of the major groups of biologically active substances in flowers of 7 Campanula species, cultivated in the forest-steppe of Western Siberia, were investigated for the first time. Freshly collected flowers were found to contain 0.06-0.15 % of catechins, 0.31-3.17 % of flavonols, 3.31-6.47 % of tannins, 3.10-15.57 % of pectic substances, and 0.66-16.4 mg% of carotenoids calculated per absolute dre weight of raw material. The amount of ascorbic acid was 36.9-114.0 mg% per wet weight. The data indicate that Campanula flowers are promising for the production of phenolic compounds, the development of food additives and fresh consumptions a seasoning.

CHARACTERISTICS OF THE EPIDERMAL LAYER OF CARROT ROOTS GROWN ON PEAT AND MINERAL SOIL

1971 ◽  
Vol 51 (6) ◽  
pp. 513-517
Author(s):  
E. W. CHIPMAN ◽  
F. R. FORSYTH
Keyword(s):  
Ascorbic Acid ◽  
Dry Matter ◽  
Reducing Sugars ◽  
Peat Soil ◽  
Mineral Soil ◽  
Epidermal Layer ◽  
Peat Soils ◽  
Anti Oxidant ◽  
Mineral Soils

The epidermal layer of carrot roots grown on peat soil contained more ascorbic acid and less phenols, carotene, reducing sugars, and dry matter than those from a mineral soil. The increased level of phenol and the decreased level of the anti-oxidant ascorbic acid are the likely contributing causes of the increased browning of carrots in mineral soils relative to peat soils.

The Composition of the Seminal Plasma of Balanus Balanus

1962 ◽  
Vol 39 (3) ◽  
pp. 345-352
Author(s):  
H. BARNES
Keyword(s):  
Amino Acids ◽  
Ascorbic Acid ◽  
Amino Acid ◽  
Seminal Plasma ◽  
Free Amino ◽  
Reducing Sugars ◽  
Sea Water ◽  
Protective Action ◽  
Inorganic Ions ◽  
Chemical Analyses

1. The results of some chemical analyses for inorganic and organic constituents of the seminal plasma of Balanus balanus are presented. 2. The inorganic ions show a cation deficit of 178 m-equiv./l., which is probably made up by free amino-acids. 3. Cystine is a prominent amino acid present. 4. Potassium and calcium are present in excess of their quantities in sea water. 5. Reducing sugars, compared with the amount found in sea-urchin spermatozoa, are found in moderate quantities, 1 mg./ml. 6. Phosphorus of all kinds is present in only small quantities (total of o.14 mg./ml.). 7. Some phosphatases are present. 8. There are 21 /µg./ml. of ascorbic acid; the function of this is discussed in relation to its possible contribution to the protective action against the poisoning of -SH groups by thiol-reactive agents.

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