scholarly journals Kuşburnu Marmelatlarının Bazı Fizikokimyasal ve Mikrobiyolojik Özelliklerinin Belirlenmesi

2017 ◽  
Vol 5 (4) ◽  
pp. 358 ◽  
Author(s):  
Ayşe Özbey ◽  
Nilgün Öncül ◽  
Kader Tokatlı ◽  
Metin Yıldırım ◽  
Zeliha Yıldırım
Keyword(s):  
Antioxidant Capacity ◽  
Fecal Coliform ◽  
Phenolic Content ◽  
Sugar Content ◽  
Ascorbic Acid Content ◽  
Total Sugar ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Total Sugar Content ◽  
Microbiological Properties

In this study, some physicochemical and microbiological properties and antioxidant capacity of 30 rosehip marmalades produced in Tokat province by industrial or regional methods were determined. pH, water activity, viscosity, total dry content, total soluble solids, total ash, total sugar content, total ascorbic acid content and Hunter values (L*, a* and b*) were carried out to determine the physicochemical properties of samples and the means were 4.12, 0.881, 2501.6 cP, 56.12%, 56.86, 0.935%, 50.24 g/L, 173.43 mg/100g, 30.89, 10.90 and 15.11, respectively. The count of S. aureus, total and fecal coliform was not detected in any samples. The total phenolic content and TEAC were performed to investigate antioxidant capacity and the average values were 921.62 mg GAE/100 g and 66.93 µmol trolox/g.

scholarly journals Antioxidant capacity and evaluation of total phenolic content of optimized blueberry (Vaccinium corymbosum) wine

2021 ◽  
Vol 43 ◽  
pp. e55134
Author(s):  
Luis Angel Cabanillas-Bojorquez ◽  
Octavio Valdez-Baro ◽  
Erick Paul Gutierrez-Grijalva ◽  
Jose Benigno Valdez-Torres ◽  
Ramón Ignacio Castillo-López ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Vaccinium Corymbosum ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Potential Health ◽  
Total Anthocyanin ◽  
Fermentation Time ◽  
Total Soluble Solids

Blueberry is a fruit consumed fresh and as an ingredient in formulations such as jam, juice, and wine. Wine is a widely consumed beverage and produced from different berries and fruits. Blueberry wine contains bio-compounds that could have a beneficial effect on health. Therefore, this study aimed to optimize blueberry wine by two response variables (total soluble solids and fermentation time) to obtain the highest alcohol percentage, pH, and lightness. In order to optimize the fermentation process, a central composite design was used. The optimized blueberry wine was obtained at total soluble solids of 25°Brix and fermentation time of 16 d. The optimized blueberry characteristics estimated were: alcohol percentage of 11.91%, pH of 2.98, and lightness (L*) of 26.22, and the optimized blueberry characteristics experimental were: alcohol percentage of 11.93±0.02%, pH of 2.97±0.01, and L* of 25.42±1.80. The optimized blueberry wine had a total phenolic content of 360.27±18.09 mg of gallic acid equivalents L-1, total anthocyanin content of 46.27±3.66 mg cyanidin-3 glucoside L-1, antioxidant capacity by ABTS and DDPH assays of 1,539.8±92.18 and 1,688.07±57.57 mM Trolox equivalent L-1, respectively. The results suggest that optimized blueberry wine can be considered a drink with potential health applications.

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 Metabolic Variation among Fruits of Different Chili Cultivars (Capsicum spp.) Using HPLC/MS

Plants ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 101
Author(s):  
Tilen Zamljen ◽  
Aljaž Medič ◽  
Robert Veberič ◽  
Metka Hudina ◽  
Jerneja Jakopič ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Sugar Content ◽  
Dry Weight ◽  
Total Phenolic ◽  
Total Sugar Content ◽  
Capsicum Spp ◽  
Metabolic Variation ◽  
Organic Acid Content ◽  
Different Levels ◽  
Insight Into

Chilies are widely cultivated for their rich metabolic content, especially capsaicinoids. In our study, we determined individual sugars, organic acids, capsaicinoids, and total phenolic content in pericarp, placenta, and seeds of Capsicum annuum L., Capsicum chinense Jacq. and Capsicum baccatum L. by HPLC/MS. Dry weight varied in the cultivar ‘Cayenne’, with the first fruit having the lowest dry weight, with 4.14 g. The total sugar content and organic acid content did not vary among the fruits of all three cultivars. The cultivar ‘Cayenne’ showed differences in total phenolic and capsaicinoid content between fruits in the placenta, with the first fruit having the highest content of total phenolics (27.85 g GAE/kg DW) and total capsaicinoids (16.15 g/kg DW). Of the three cultivars studied, the cultivar ‘Habanero Orange’ showed the least variability among fruits in terms of metabolites. The content of dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin in the seeds of the second fruit was higher than that of the first fruit of the cultivar ‘Bishop Crown’. The results of our study provided significant insight into the metabolomics of individual fruits of the same chili plant. We have thus increased our understanding of how certain metabolites are distributed between fruits at different levels of the same plant and different parts of the fruit. This could be further investigated when chilies are exposed to different environmental stresses.

scholarly journals Composition of Four Potato Cultivars in Relation to Cold Storage and Reconditioning

1995 ◽  
Vol 5 (3) ◽  
pp. 250-253 ◽  
Author(s):  
James A. Okeyo ◽  
Mosbah M. Kushad
Keyword(s):  
Ascorbic Acid ◽  
Specific Gravity ◽  
Cold Storage ◽  
Soluble Protein ◽  
Sugar Content ◽  
Ascorbic Acid Content ◽  
Dry Weight ◽  
Total Sugar ◽  
The Other ◽  
Total Sugar Content

`Atlantic', `BelRus', `Kennebec', and `Superior' potatoes (Solarium tuberosum L.) were evaluated for ascorbic acid, soluble protein, and sugar content (reducing and nonreducing) at harvest, after 6 weeks of storage at 3C, and after 2 weeks of reconditioning at 25C. At harvest, ascorbic acid and soluble protein contents varied among the cultivars, with `Superior' containing the highest ascorbic acid (154 mg/100 g dry weight) and soluble protein content (46.4 mg·g−1 dry weight). Cold storage resulted in a drastic reduction (±50%) in ascorbic acid content in all four cultivars. Ascorbic acid also decreased during reconditioning of tubers, but the reduction was less than during cold storage. In contrast, soluble protein contents were not influenced significantly by cold storage or reconditioning, except for `BelRus' and `Kennebec', which had less protein after reconditioning. At harvest, glucose, fructose, and sucrose contents were at similar levels in all cultivars, except for fructose in `Kennebec', which was more than 2-fold higher. `Kennebec' also had a significantly lower specific gravity than the other cultivars. However, unlike the other cultivars, reconditioning of `Kennebec' tubers did not affect its specific gravity or total sugar content. Data suggest that `Kennebec's' poor processing quality may have resulted from a combination of low specific gravity and high total sugar content.

scholarly journals Taste Panel Perception of Sweetness as it Correlates to Refractometer Measurements and HPLC Analysis of Sugar Content

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 879A-879
Author(s):  
Teri Hale* ◽  
Richard Hassell ◽  
Tyron Phillips
Keyword(s):  
Hplc Analysis ◽  
Sweet Corn ◽  
Sugar Content ◽  
Total Sugar ◽  
Taste Panel ◽  
Soluble Solids ◽  
Early Maturity ◽  
Total Sugars ◽  
Total Sugar Content ◽  
Total Sugar Concentration

Taste panel perception and preference of sweetness in three phenotypes (su, se and sh2) of sweet corn harvested at three maturities (early, mature and late) were compared to refractometer measurements and HPLC analysis of fructose, sucrose, and glucose. Panelist rating of sweetness and acceptability significantly correlated with HPLC analysis. These correlations were found for sucrose and total sugars present (for sweetness, r2 = 0.70 and 0.61; acceptability, r2 = 0.64 and 0.55). Sucrose significantly correlated with the total sugars present (r2 = 0.95). The panelists' perception of flavor also correlated significantly with the amount of sucrose present and total sugars (r2 = 0.66 and 0.59, respectively). Sucrose content was significantly different between se, sh2 and su, with sh2 having the highest level. Taste panels indicated this difference but showed not significant differnece between se and sh2 acceptablity. Su was only acceptable to panelists at early maturity. °Brix did not reflect the taste panels scores and HPLC measurements postively. Soluble solids and taste panel scores were negatively correlated in both the panel's perception of sweetness and acceptability (r2 = -0.66 and -0.66, respectively) which indicates that as panel scores decreased °Brix increased. Comparison of soluble solids to HPLC analysis, indicate that °Brix was negatively correlated to sucrose and total sugar content, and that as soluble solids increased, the sucrose or total sugar concentration remained constant or decreased. Soluble solids measurements have been positively correlated with sucrose levels in other crops; but this was not the case with sweet corn.

scholarly journals Biochemical Characterisation and Sensory Evaluation of Differently Coloured and Shaped Tomato Cultivars

2019 ◽  
Vol 47 (3) ◽  
Author(s):  
Aylin Celile OLUK ◽  
Atilla ATA ◽  
Mustafa ÜNLÜ ◽  
Ebru YAZICI ◽  
Zafer KARAŞAHİN ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Sensory Evaluation ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Sugar Content ◽  
Eastern Mediterranean Region ◽  
Total Phenolic ◽  
Biochemical Characterisation ◽  
Tomato Cultivars ◽  
Β Carotene

Antioxidant capacity, total phenolic content, colour, sugar, volatiles, ascorbic acid and carotenoid (β-carotene and lycopene) contents of differently coloured and shaped tomato cultivars (cvs) grown in the Eastern Mediterranean region, Turkey were determined, along with a sensory evaluation. Tomato cultivars of two different types (cherry and beefsteak) and four different colours (red, yellow, orange and brown) were analysed. All plants were simultaneously grown in the same field and subjected to identical horticultural practices to minimise the effects of environmental conditions and to maximise those related to genotype. The red cherry cultivar had the highest lycopene content, while the orange beefsteak cultivar had the highest β-carotene content. The highest antioxidant capacity, total phenolic content and hardness scores were found in cherry-type tomatoes, except the yellow one. The red cherry cultivar had the highest sugar content. Red and brown cherry cultivars were also significant in terms of their high carotenoid and sugar contents, along with a high antioxidant activity. The brown cherry cultivar had the highest total phenol content. The highest quantities of 2-hexenal, 3-hexen-1-ol, and 6-methyl-5-hepten-2-one were detected in red cultivars. The brown cherry cultivar had the highest sweetness, typical aroma and hardness scores, while the yellow beefsteak cultivars the lowest sweetness typical aroma scores. In terms of sensory parameters, red and brown cultivars scored higher than yellow and orange ones.   ********* In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue. *********

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 Effect of different stages of maturity and postharvest treatments on quality and storability of pineapple

2016 ◽  
Vol 12 (2) ◽  
pp. 251-260 ◽  
Author(s):  
SI Kamol ◽  
J Howlader ◽  
GC Sutra Dhar ◽  
M Aklimuzzaman
Keyword(s):  
Dry Matter ◽  
Sugar Content ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Matter Content ◽  
Total Sugar ◽  
Dry Matter Content ◽  
Edible Portion ◽  
Total Sugar Content ◽  
Total Titratable Acidity

A study was undertaken to evaluate the effects of different maturity stages and postharvest treatments on the storage behavior of Pineapple fruits. Two distinct maturity stages viz., premature (30 days before attaining optimum maturity) and optimum mature fruits were harvested and placed in the laboratory room. On the same day six postharvest treatments viz., control, preserved in unperforated polyethylene bag, tilt, 100 ppm NAA, 200 ppm NAA, and 300 ppm NAA were assigned to that fruits. The two-factor experiment was laid out in a completely randomized design with three replications. There was significant variation between two maturity stages and among different treatments in relation to fruit characteristics. At 18 days of storage, premature fruits contained the maximum shelf-life (19.33 days), total weight loss (16.00%), moisture content (92.66%), total titratable acidity (0.77%), ascorbic acid content (17.49 mg/100g fruit) while the minimum (14.5 days), (14.67%), (90.66%), (0.68%), (9.75 mg/100g fruit) in optimum mature fruits, respectively. On the other hand, optimum mature fruits had higher dry matter content (14.78%), edible portion (67.77%), TSS (16.03%), pulp to peel ratio (2.56), total sugar content (13.5%) while these were minimum (12.57%), (65.16%), (14.43%), (2.37), (10.56%) in pre mature fruits, respectively. The fruits treated with 100 ppm NAA treatment showed the highest shelf life (22.83 days), pulp to peel ratio (2.94), total titratable acidity (0.67%), ascorbic acid content (16.78 mg/100g fruit pulp) and the lowest was in total sugar content (10.96%). Fruits treated with unperforated polythene bag gave the maximum edible portion (71.72%), moisture content (88.3%), and the minimum were in weight loss (3.42%), dry matter content (11.7%), TSS (14.68%). On the other hand, fruits with 5% tilt treatment showed the minimum total titratable acidity (0.58%) and ascorbic acid content (12.28 mg/100 g fruit pulp). Fruits with control represented the highest weight loss (19.135%), dry matter content (13.7%), total sugar content (12.75%) and the lowest were in shelf life (12.66 days), edible portion (60.098%), pulp to peel ratio (1.93). Among the treated and untreated fruits, unperforated polyethylene bag and 100 ppm NAA treatment exhibited better storage performance.J. Bangladesh Agril. Univ. 12(2): 251-260, December 2014

scholarly journals Nutritional quality and technological potential of pitaya species

2021 ◽  
pp. 2023-2030
Author(s):  
Leonel Vinicius Constantino ◽  
◽  
Douglas Mariani Zeffa ◽  
Marinara Ferneda Ventorim ◽  
Leandro Simões Azeredo Gonçalves ◽  
...  
Keyword(s):  
Organic Acids ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Sugar Content ◽  
Radical Scavenging ◽  
Sweet Taste ◽  
Spectrophotometric Analysis ◽  
Total Phenolic ◽  
Natural Food

Hylocereus costaricensis, H. undatus, and H. megalanthus are pitaya species produced and marketed in Brazil. The cultivation of this fruit has increased in recent years owing to its attractive appearance and sweet taste, and it may be either consumed fresh or processed for beverages and desserts. Studies on the biochemical traits and antioxidant capacity of these species can contribute to the development of new pitaya cultivars for fresh consumption and/or industrial processing. Sugars and organic acids were extracted from fruit, separated, and quantified using a chromatographic system. Total phenolic content and antioxidant capacity were quantified by spectrophotometric analysis using the Folin-Ciocalteu assay and 2,2-diphenyl-1-picrylhydrazyl radical scavenging, respectively. The data were subjected to analysis of variance and the Tukey’s test. H. undatus presented 9.83% of the total sugars, distributed as 4.75% glucose and 5.08% fructose. Total sugar concentration for H. megalanthus was 5.93%, with 0.99%, 3.25%, and 1.69% of glucose, fructose, and sucrose, respectively, and was the only species containing sucrose. The concentrations of organic acids for H. costaricensis, H. undatus, and H. megalanthus were 0.83%, 0.71%, and 0.62% for malic acid and 0.37%, 0.36%, and 0.40% for citric acid, respectively. Ascorbic acid (vitamin C) was not detected in the pulp samples. H. costaricensis had the highest content of total phenolic content and antioxidant capacity, 33.75 mg gallic acid equivalents 100 g-1 and 175.51 μmol Trolox equivalent antioxidant activity 100 g-1, respectively. Thus, the consumption of H. megalanthus fruits is recommended for people who require carbohydrate-restricted diets, although sensorially it seems to have the sweetest pulp, probably owing to the presence of sucrose. H. undatus pulp is interesting for the desserts and beverages industry owing to its high sugar content and low acidity, whereas fruits of H. costaricensis have the highest antioxidant capacity and can be used for natural food coloring.

scholarly journals Phenolic compounds and phytochemicals in fruits of black mulberry (Morus nigra L.) genotypes from the Aegean region in Turkey

2018 ◽  
Vol 30 (1) ◽  
pp. 93-101 ◽  
Author(s):  
Volkan Okatan
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Morus Nigra ◽  
Almost Everywhere ◽  
Solids Content

Abstract Turkey is one of the most important centres of mulberry genetic resources and mulberries grow naturally almost everywhere in Turkey. This study was carried out to determine the most important phenolic compounds and phytochemical properties of mulberry (Morus nigra L.) genotypes collected from natural resources in 2016-2017 in the province of Uşak (Turkey). The investigated biochemical characteristics included: total soluble solids content (TSS), pH, titratable acidity, total phenolic content, vitamin C and antioxidant capacity (DPPH). The highest values of phenolic compounds, i.e. ellagic acid, rutin, quercetin, gallic acid, catechin, chlorogenic acid and caffeic acid, were as follows: 5.89, 133.60, 11.25, 40.90, 10.54, 97.59 and 21.93 g 100 g−1, respectively. The highest values of total phenolics, vitamin C content and antioxidant capacity determined in the investigated mulberry genotypes were 2977.30 mg GAE g−1, 31.34 mg 100 g−1 and 26.80%, respectively. The genotypes 64USA08, 64USA06 and 64USA10 can be recommended in terms of the most valuable chemical composition and used for future breeding purposes. It is desirable to take steps to implement an intensive programme for the preservation of Morus nigra L. biodiversity in Turkey.

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