scholarly journals Monitoring of Bioactive Compounds of Tomato Cultivars as Affected by Mulching Film

2018 ◽  
Vol 49 (4) ◽  
pp. 267-273
Author(s):  
M. Valšíková ◽  
J. Mlček ◽  
L. Snopek ◽  
M. Rehuš ◽  
S. Škrovánková ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Ascorbic Acid Content ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Bioactive Substances ◽  
Tomato Fruits ◽  
Tomato Cultivars ◽  
Mulching Film

Abstract The influence of varieties and the effect of mulching film on antioxidant capacity, polyphenol content, ascorbic acid content, and yield of tomato fruits were investigated. Results of two years (2012 and 2013) investigations were compared. The results proved a statistically significant effect of year, mulching film, and variety on the content of total polyphenols (0.92–1.49 g gallic acid equivalents per kg of fresh weight (FW), ascorbic acid (26.66–38.62 mg per 100 g FW), and antioxidant capacity (1.12–1.94 g ascorbic acid equivalents per kg FW), while the values were the highest in 2013 and in uncovered soil. Conversely, a higher yield was found in mulching film compared with uncovered soil, also in 2013 (48.65–120.38 t ha−1). There was a negative correlation between the yield and the content of bioactive compounds (BC) and antioxidant capacity. The content of bioactive substances, antioxidant capacity, and yield of tomato fruits is dependent on the vintage, agronomical interventions, and genotype.

scholarly journals Antioxidant Capacity and Polyphenolic Compounds of Blackberries Produced in Different Climates

HortScience ◽  
2019 ◽  
Vol 54 (12) ◽  
pp. 2209-2213 ◽  
Author(s):  
Camila P. Croge ◽  
Francine L. Cuquel ◽  
Paula T.M. Pintro ◽  
Luiz A. Biasi ◽  
Claudine M. De Bona
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Abiotic Factors ◽  
Ascorbic Acid Content ◽  
Climatic Conditions ◽  
Total Polyphenols ◽  
Chemical Structures ◽  
Varied Chemical ◽  
Monomeric Anthocyanins

Antioxidants are compounds with varied chemical structures that are affected by biotic and abiotic factors. The objective of this study was to characterize and compare bioactive compounds and the antioxidant capacity of fruit from four blackberry cultivars produced under different climatic conditions. Ascorbic acid content, total polyphenols, flavonoids, monomeric anthocyanins and antioxidant activity of the fruit were evaluated, and high levels of bioactive compounds as well as antioxidant activity were observed regardless of the cultivar or growing location. The results showed that bioactive production is affected by the cultivar and environment. Furthermore, the antioxidant potential of the blackberry fruit depends on the total phenolics and anthocyanin.

scholarly journals RESEARCHES ABOUT ANTIOXIDANT CAPACITY, ASCORBIC ACID AND POLYPHENOLS CONTENTS IN SOME VEGETABLES

1970 ◽  
Vol 62 ◽  
Author(s):  
Luminiţa Pîrvulescu ◽  
I. Gergen ◽  
C. Rujescu ◽  
Diana Moigradean ◽  
Despina Maria Bordean ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Acid Content ◽  
Antioxidant Activities ◽  
Ascorbic Acid Content ◽  
Bell Pepper ◽  
Total Polyphenols ◽  
Green Pepper ◽  
Red Cabbage ◽  
Dpph Method

A total of 18 vegetables: bell pepper (red and green); pepper (red and green), sallow thorn (Hyppophae rhammnoides) celery (leaves and root), cabbage (white, red, curly and Bruxelles), broccoli, cauliflower, radish, dill (leaves), parsley (leaves and roots); carrots were analyzed for antioxidant activities using FRAP method, DPPH method, total polyphenols content by Folin Ciocalteu method and ascorbic acid content using 2,6-dichlorophenol indophenols. The highest TAC values was identified for sallow thorn (Hyppophae rhammnoides), red cabbage, red bell pepper and pepper.

scholarly journals Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices

Molecules ◽  
2022 ◽  
Vol 27 (1) ◽  
pp. 318
Author(s):  
Marcin Kidoń ◽  
Guruprasath Narasimhan
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Control Sample ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Ultrasound Treatment ◽  
Soluble Solids ◽  
Total Phenolic

Ultrasound treatment is recognized as a potential technique for improvement in the nutritional values of fruit juices. This study was initiated with the objective of evaluating bioactive compounds and some important quality parameters of black (BC), red (RC) and white (WC) currant juices obtained from fruit mash preliminarily treated by enzymes combined with ultrasound. Individual and total phenolic content (TPC), anthocyanins, color parameters, ascorbic acid, antioxidant capacity (TEAC), juice yield, pH, titratable acidity, and soluble solids were investigated. Significant increases in the levels of TPC and antioxidant capacity of sonicated samples were observed. However, ultrasound treatment had no effect on individual phenolic compounds of juices. Sonication of mash before juice pressing did not cause any noticeable changes in ascorbic acid content. Only in the case of WC was an increase in content of vitamin C noticed. The color of juices obtained after treatment was similar to the control sample. It was demonstrated that enzymatic combined with ultrasound treatment of mash for different colored currant fruit did not have any dismissive effect and could even improve some parameters of the juice obtained.

scholarly journals Qualities of Native Apple Cultivar Juices Characteristic of Central Europe

2012 ◽  
Vol 40 (1) ◽  
pp. 222 ◽  
Author(s):  
Otakar ROP ◽  
Martin POSOLDA ◽  
Jiri MLCEK ◽  
Vojtech REZNICEK ◽  
Jiri SOCHOR ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Ascorbic Acid ◽  
Hydroxyl Radical ◽  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Landscape Management ◽  
Ascorbic Acid Content ◽  
Fruit Trees ◽  
Apple Fruit ◽  
Scavenging Effect

During the last century due to the changes in landscape management, in country people’s lives and with intensive fruit-growing the native cultivars of apple fruit trees have been gradually disappearing. The aim of the study was to compare the juices made of native apple cider cultivars. The cultivars-‘Boikovo’, ‘Jadernicka moravska’, ‘Kardinal zihany’, ‘Panenske ceske’, ‘Parmena zlata zimni’, ‘Strymka’ growing in the locality of the Litencicke Hills in the eastern part of the Czech Republic were selected. For comparison, the fruits of commercial ‘Idared’ cultivar were also included. The chemical composition, antioxidant capacity, phenols, flavonoids and ascorbic acid content and the influence of juices on scavenging activity of nitric oxide and hydroxyl radical were measured. The mutual ratio of examined properties which were found, provide information about qualities and possibilities of use of native cultivars. High antioxidant properties characterize the juice of native apple cultivars. In particular, the ‘Strymka’ cultivar contained 2,637.34 mg of AAE (ascorbic acid equivalent) per litre in case of antioxidant capacity. In the juice of this cultivar the value of 144.05 mg of ascorbic acid per litre was recorded. As regards the ‘Panenske ceske’ cultivar, antioxidant capacity was 2,548.38 mg of AAE l-1 and in relation to ascorbic acid, the value was 145.35 mg l-1. Similarly, high values were observed in both cultivars concerning the scavenging effect of apple juices on hydroxyl radical and nitric oxide (the ‘Strymka’ cultivar 16.38% and 19.26%, the ‘Panenske ceske’ cultivar 16.31% and 18.60%).

scholarly journals Investigation of the Total Phenolic Content and Antioxidant Capacity of Three Sweet Pepper Cultivars (Capsicum annuum L.) at Different Development and Maturation Stages

2020 ◽  
Author(s):  
Theodoros Papathanasiou ◽  
Nikolaos Gougoulias ◽  
Vayos G. Karayannis ◽  
Christina-Anna Kamvoukou
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Sweet Pepper ◽  
Total Phenolic ◽  
Maturity Stage ◽  
Beneficial Effects ◽  
Maturation Stages

The aim of the current research was to investigate and compare the total phenolic content and antioxidant capacity of sweet pepper cultivars at different development and maturation stages, in order to optimize the beneficial effects. For that purpose, three important sweet pepper cultivars, namely Dolmy-F1, Yahoo-F1 and Florinis-NS-700, were cultivated in a greenhouse. Their total phenolic content, ascorbic acid content and antioxidant properties were assessed at different development and maturation stages. In the aforementioned cultivars, the total phenolic content ranged from 345.2 to 602.1, 404.9 to 794.5, and 795.7 to 2220.3 μg GAE g−1 FW respectively. The ascorbic acid content ranged from 236 to 957, 258 to 1157, and 410 to 1550 μg AA g−1 FW respectively. The highest antioxidant activity was noted at the red maturity stage. Particularly the cultivar Florinis NS 700 was found to possess higher total phenolic, flavonoid phenol, non-flavonoid phenol, ascorbic acid contents, and greater antioxidant capacity, compared to the other cultivars. The results of our study recommend the consumption of the sweet peppers at red maturity stage, for achieving the maximum health-beneficial effects.

scholarly journals Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees

Agronomy ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 860 ◽  
Author(s):  
Anna Grobelna ◽  
Stanisław Kalisz ◽  
Marek Kieliszek
Keyword(s):  
Ascorbic Acid ◽  
Thermal Treatment ◽  
Bioactive Compounds ◽  
Storage Time ◽  
Lower Content ◽  
Total Polyphenols ◽  
Lonicera Caerulea ◽  
Processing Methods ◽  
And Storage ◽  
Blue Honeysuckle

In this study, we aimed to investigate the effect of processing methods and storage time on selected parameters of quality in the purees of blue honeysuckle berries. We investigated the content of bioactive compounds such as anthocyanins, L-ascorbic acid, and total polyphenols (TPs). We tested four processing methods and two varieties of blue honeysuckle berry (Lonicera caerulea L.var. Sineglaska and Volshebnica). The purees were analyzed immediately after production, and after two and four months of storage at 20 °C without exposure to light. According to our results, thermal treatment of the fruits for 5 min resulted in obtaining purees with a higher content of anthocyanins and TPs, but lower content of L-ascorbic acid. However, sieving fruits that were not thermally treated resulted in a higher content of L-ascorbic acid. Furthermore, purees prepared from the fruits of the Volshebnica cultivar were richer in bioactive compounds than that of purees prepared from the Sineglaska cultivar. In addition, the content of anthocyanins, L-ascorbic acid, and TPs decreased with storage time.

scholarly journals l-Ascorbic acid content and antioxidant capacity in less-known fruit juices

2019 ◽  
Vol 37 (No. 5) ◽  
pp. 359-365
Author(s):  
Ivo Soural ◽  
Petr Šnurkovič ◽  
Monika Bieniasz
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Nutritional Value ◽  
Aloe Vera ◽  
Ascorbic Acid Content ◽  
The Other ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Total Antioxidant

Eight less-known juices are characterised and contents are monitored of selected substances and nutritional parameters. 100% juices were produced of Aloe Vera, Aronia, Blackcurrant, Black elder, Cranberry, Malpighia, Pomegranate and Seaberry by pressing, including the flesh. Total phenolic compounds (TPC) and ascorbic acid (AA) content were analysed as other parameters. The juices were measured on total antioxidant capacity (TAC) as the content of trolox, where the highest levels were found for Malpighia 63.2 mM, when the value was significantly different (P < 0.05) compared with all the other juices, while Aloe Vera had lowest levels with 0.4 mM. The Aronia juice possessed the highest level of TPC (8297 mg of GAE/l). TAC levels very well corresponded with TPC levels while AA content actually did not correlate with TAC values. In addition to the objective analysis, the juices were subjected to a sensory evaluation. Blackcurrant presents an attractive product from the sensorial aspect as well as in terms of the nutritional value.

scholarly journals QUALITY, BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING MATURATION OF ORANGES PRODUCED IN THE BORBOREMA TERRITORY

2019 ◽  
Vol 32 (2) ◽  
pp. 526-536 ◽  
Author(s):  
ANTÔNIO FERNANDO DA SILVA ◽  
BRUNO MARTINS DA SILVA ◽  
ALEX SANDRO BEZERRA DE SOUSA ◽  
VANDA MARIA DE AQUINO FIGUEIREDO ◽  
REJANE MARIA NUNES MENDONÇA ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Bioactive Compounds ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Total Antioxidant Activity ◽  
Family Farming ◽  
Total Antioxidant

ABSTRACT The family farming from the Borborema Territory-PB, Brazil, produces sweet oranges that supply the regional market. In this context, it is necessary to define standards of identity and quality, as well as to quantify the bioactive compounds in the fruit, in view of adding value and creating more competitive markets. This work sought to evaluate the quality, bioactive compounds and total antioxidant activity (TAA) of oranges from family farming. A 3x3 factorial completely randomized design was used, with three cultivars (Baía, Comum, Mimo-do-Céu) and three maturity stages (predominantly green, green/yellow, yellow), with 60 replications of 1 fruit for the physical evaluations, and 4 of 15 fruit for the others. The whole fruits were evaluated by color index, length, diameter, fresh weight and firmness. The juice was assessed for yield, pH, soluble solids (SS), titratable acidity (TA), SS/AT ratio, and ascorbic acid. Total extractable polyphenols (TEP) and ABTS•+ and DPPH• total antioxidant activity (TAA) were measured in the juice and albedo. The 'Baía' and 'Mimo-do-Céu' oranges presented quality parameters aligned with the CEAGESP standards. On average, the ascorbic acid content was higher than 45 mg 100 g-1, with ‘Mimo-do-Céu’ presenting the highest content (50.26 mg 100 g-1). During maturation, the firmness decreased, and the SS, TEP and TAA of the juice and the albedo increased. In general, the TEP content was about eight-fold higher in the albedo than juice, corresponding to the much higher TAA in this portion, thereby highlighting its higher functional potential, especially for ‘Baía’ orange.

scholarly journals Physical and chemical characterization and quantification of bioactive compounds in berries and berry jams

2017 ◽  
Vol 38 (4) ◽  
pp. 1853 ◽  
Author(s):  
Lorena Mendes Rodrigues ◽  
Diene France de Souza ◽  
Elisângela Aparecida da Silva ◽  
Thais Odete de Oliveira ◽  
Juliana Pinto de Lima
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Significant Loss ◽  
The Body ◽  
Soluble Solids ◽  
Total Phenolic

Brazil is the third largest producer of fresh fruits in the world. Among fruits, berries such as strawberry, blueberry and blackberry can be highlighted for the benefits they provide to the body, owing to their presence of bioactive compound content. The phenolic compounds, especially anthocyanins and ascorbic acid, are examples of bioactive compounds that mainly function in the body as antioxidants. However, the processing steps that lead to the generation of derivatives from these fruits, are damaging to these compounds, often leading to their loss. Thus, the aim of this study was to physically and chemically characterize fresh berries (strawberry, blueberry and blackberry) and their jams, and also to quantify and to evaluate the antioxidant activity of bioactive compounds in berries and their jams. The following parameters were analyzed: moisture, ash, pH, titratable acidity, soluble solids, and color. The levels of total phenolic compounds, total anthocyanins, ascorbic acid content and antioxidant activity were measured. We concluded that there were significant differences in the chemical composition of berries and jams. There was also a significant loss of bioactive compounds due to processing, nevertheless these jams remain good sources of bioactive compounds, and are still considered important to promote some favorable health effects.

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