COMPARATIVE ANALYSIS OF JUICES INDICATORS FROM PUMPKIN, QUINCE, PERSIMMON AND ROSEHIP

1970 ◽  
pp. 40-43
Author(s):  
I. A. Qizi Kyazimova
Keyword(s):  
Phenolic Compounds ◽  
Thermal Treatment ◽  
Vitamin C ◽  
Organic Acids ◽  
Soil Condition ◽  
Juice Yield ◽  
Environmentally Safe ◽  
Rose Hip ◽  
Simple Carbohydrates ◽  
Β Carotene

Favorable climatic and soil condition of Azerbaijan contribute to growth oа environmentally safe fruits, vegetables and berries. Among them the quince, persimmon, rose hip and pumpkin can be mentioned. They contain simple sugars, vitamins, organic acids, phenolic compounds, minerals and other components that are useful for the human body. While cultivating these plants do not use chemicals. Therefore, they are considered environmentally safe. Research subject are pumpkin of “Palov-kodu-268”and “Perekhvatka 69” varieties, quince – “Sarah” and persimmon «Hyakume», rose hip. Changes in qualitative indicators of juices with pulp and no pulp prepared by pressing and extrusion were studied (heat treatment) were studied. It is known that pumpkin is rich in β-carotene, persimmon – iodine and monosaccharides, rose hip – vitamin C, quince – organic acids. Juices with pulp and no pulp are obtained with using of thermal treatment in terms of quality and nutritional value, juice yield exceed juices obtained without thermal treatment. The advantage of thermal treatment also lies in the fact that some pathogens are destroyed in the process, and particles that create biopolymers are coagulate. As a result, with an increase in juice yield the final product is enriched with simple carbohydrates, amino acids, and other important components. In the functional drinks production the rose hip juices were used. The goal of blending pumpkin and rose hip juices is to enrich the final product with β-carotene, phenolic compounds, as well as vitamin C.

Carotenoids, tocopherols, organic acids, charbohydrate and mineral content in different medicinal plant extracts

2018 ◽  
Vol 73 (11-12) ◽  
pp. 439-448 ◽  
Author(s):  
Dasha Mihaylova ◽  
Radka Vrancheva ◽  
Nadezhda Petkova ◽  
Manol Ognyanov ◽  
Ivelina Desseva ◽  
...  
Keyword(s):  
Organic Acids ◽  
Sugar Content ◽  
Silene Vulgaris ◽  
Polygonum Hydropiper ◽  
Tanacetum Vulgare ◽  
Rosa Canina ◽  
Medicinal Plant Extracts ◽  
Rose Hip ◽  
Centaurium Erythraea ◽  
Β Carotene

Abstract Nettle (Urtica dioica L.), tansy (Tanacetum vulgare L.), bladder campion (Silene vulgaris (Moench) Garcke, waterpepper (Polygonum hydropiper L.), common centaury (Centaurium erythraea Pers.) and rose hip fruit (Rosa canina L. cv. Plovdiv 1) were used for preparation of different water extracts (infusion, decoction and microwave extract) and ethanol (tincture) extracts. Carotenoids (lutein, lycopene and β-carotene), tocopherols (α-, γ- and δ-), organic acids (ascorbic, malic, fumaric and citric), five macro- and three microelements, sugars and uronic acids content in the obtained extracts were analyzed. Among the investigated plants, stinging nettle, bladder campion and rose hip fruit were evaluated as most potential with respect to bioactive compounds and microelements. The results showed that the selected six medicinal plants and their extracts can be presented as sources of dietary fibers and micronutrients, which may encourage further application as food supplements and beverages as well as to motivate plant use as a dietary alternative in different foods. The present study is a first detailed analysis with respect to sugar content of decoction, infusion and tincture of S. vulgaris.

Organic acids, sugars, phenolic compounds, and some horticultural characteristics of black and white mulberry accessions from Eastern Anatolia

2016 ◽  
Vol 96 (1) ◽  
pp. 27-33 ◽  
Author(s):  
Mustafa Kenan Gecer ◽  
Meleksen Akin ◽  
Muttalip Gundogdu ◽  
Sadiye Peral Eyduran ◽  
Sezai Ercisli ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Organic Acids ◽  
Antioxidant Capacity ◽  
Chlorogenic Acid ◽  
Phenolic Acids ◽  
Malic Acid ◽  
Coumaric Acid ◽  
Black And White ◽  
White Mulberry

Mulberries, Morus spp., grow in different growing regions of Turkey with a high diversity providing an opportunity to select superior accessions. The goal of the study was to determine the differences in phytochemical components and horticultural characteristics between white and black mulberry accessions in the Igdir province. Fruits of black and white mulberries collected from Igdir province were assayed for various horticultural characteristics including berry width, berry length, berry weight, and berry peduncle length. Samples were also assayed for vitamin C, organic acids (citric, tartaric, malic, succinic, and fumaric), sugars (glucose and fructose), phenolic acids (catechin, rutin, quercetin, chlorogenic, ferulic, o-coumaric, p-coumaric, caffeic, syringic, vanillic, and gallic acids), and antioxidant capacity [Trolox equivalent antioxidant capacity (TEAC) assay]. Differences (P < 0.05) were noted between accessions in berry length and berry weight. Malic acid was found to be the predominant organic acid regardless of species. Rutin (for black mulberry) and chlorogenic acid (for white mulberry) were the predominant phenolic acids. Black mulberry had higher glucose and fructose content than white mulberry. Analysis showed that black mulberry had higher content of tartaric acid, malic acid, TEAC, fructose, glucose, catechin, rutin, quercetin, o-coumaric acid, and caffeic acid compared with white mulberry (P < 0.01); however, white mulberry had higher content of succinic acid, vitamin C, chlorogenic acid, ferulic acid, p-coumaric acid, syringic acid, and gallic acid (P < 0.01). Our results provide a reference for further studies of mulberry fruits in detection of organic acids, sugars, antioxidant capacity, and phenolic compounds. Also, it is clear that we need standardized testing, extraction, and analysis protocols to compare genotypes grown in different countries.

scholarly journals Changes in Physically-Chemical Parameters of Latvian Cranberries During Storage

2013 ◽  
Vol 30 (1) ◽  
pp. 11-19
Author(s):  
Karina Ruse ◽  
Tatjana Rakcejeva ◽  
Lija Dukalska ◽  
Fredijs Dimins
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Organic Acids ◽  
High Performance ◽  
Ph Value ◽  
Tap Water ◽  
Processing Plant ◽  
Anthocyanin Content ◽  
Ambient Conditions ◽  
Chemical Parameters

Abstract The main purpose of the present research was to investigate the changes in physical-chemical parameters of fresh Latvian cranberries during storage. Cranberry (′Steven′, ′Bergman′, ′Pilgrim′, ′Early Black′, and ′Ben Lear′) fruit were collected at a processing plant in Kurzeme region, Latvia, in the first part of October 2010. For the experiments, also wild cranberries were collected in the bogs of the same region and at the same time. The berries were rinsed with tap water for 3±1 min, then strained for 10±1 min (mainly for visual cleanness), and afterwards stored in closed non-perforated polypropylene (PP) boxes in air ambiance and in glass jars in a cold boiled-water ambiance at 3±1 °C. Quality parameters of the berries were tested each three months using standard methods: vitamin C content - by high-performance liquid chromatography (HPLC); organic acids - by HPLC; moisture - by oven-dry method; colour parameters - by device COLOR TEC PMC; pH - by potentiometric method; anthocyanin - by spectrophotometrical method; and phenolic compounds - by HPLC. The shelf life of cranberries packaged in closed PP boxes in air ambiance was six months, but of cranberries packaged in glass jars in water ambiance - 12 months. The research showed that differences in moisture content, pH value, colour intensity, and anthocyanin content among the cranberry cultivars under different ambient conditions during storage were not significant. During 12 months of cranberry storage in glass jars in water ambiance, the content of vitamin C decreased on average by 90%, organic acids - by 54%, and phenolic compounds - by 60%. During six-month storage in closed PP boxes in air ambiance, the content of vitamin C decreased on average by 99%, organic acids - by 30%, and phenolic compounds - by 34%.

scholarly journals Influence of Pre-Harvest Gibberellic Acid and Post-Harvest 1-methyl Cyclopropane Treatments on Phenolic Compounds, Vitamin C and Organic Acid Contents during the Shelf Life of Strawberry Fruits

Plants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 121
Author(s):  
Akgül Taş ◽  
Selma Kuru Berk ◽  
Erdal Orman ◽  
Muttalip Gundogdu ◽  
Sezai Ercişli ◽  
...  
Keyword(s):  
Citric Acid ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Gibberellic Acid ◽  
Organic Acids ◽  
Organic Acid ◽  
Shelf Life ◽  
Fruits And Vegetables ◽  
Control Group ◽  
The Third

In recent years, significant portions of the fresh fruits and vegetables produced worldwide have been decaying before reaching the consumer because of insufficient preservation after harvest. In this direction, we carried the study out to investigate the effect of gibberellic acid (GA3) and 1-methyl cyclopropane (1-MCP) applications on phenolic compounds and organic acid contents of the strawberry fruits (cv. Albion) during shelf-life. Gibberellic acid treatments, which prepared in two different concentrations (50 and 100 ppm), were performed by spraying the leaves before harvest. 1-methyl cyclopropane applied after harvest. The results of the study showed a greater decrease in organic acids (except oxalic and succinic acid) in Gibberellic acid-applied fruits during shelf-life. Citric acid was recorded as the most abundant organic acid in the control group. In phenolic compounds, gallic acid (15.22 mg 100 g−1) and ellagic acid (9.38 mg 100 g−1) were recorded as the highest phenolic compounds on the third day. 1-MCP and GA3 (50 ppm) + 1-MCP treatment reduced the breakdown of vitamin C during the shelf-life of strawberry fruits compared to the control group. As a result, phenolic compounds, vitamin C, and organic acids decreased during the shelf-life, and 1-MCP applications slowed down the breakdown of these compounds.

scholarly journals The anti-inflammatory effect of the Ribes nigrum species

2017 ◽  
Vol 12 (2) ◽  
pp. 97-103
Author(s):  
Daniel CORD ◽  
◽  
Mariana POPESCU ◽  
Iulia Burghiu HOBEANU ◽  
Roxana Colette SANDULOVICI ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Organic Acids ◽  
Temperate Climate ◽  
Ribes Nigrum ◽  
Vegetable Products ◽  
The World ◽  
Anti Inflammatory ◽  
Different Parts ◽  
Inflammatory Effect

Introduction. Blackcurrant (Ribes nigrum L.) is a frequently grown cultivated in different parts of the world with a temperate climate. Fruits have a sour taste and they are rich rich source of vitamin C and rutine, organic acids, pectins, essential oils, as well as micro- and macronutrients. Material and method. Several studies have recently been carried out on several vegetable materials in order to find antioxidant and anti-inflammatory substances for the use of vegetable products in various food products or medicinal preparations as substitutes for synthetic substances. Results and discussions. Ribes nigrum contains a large number of phenolic compounds. The blackcurrant shows a number of health benefits attributed to the anti-inflammatory and antioxidant potential.

scholarly journals Bioactive compounds and antioxidant activity in tomatoes (Lycopersicon esculentum L.) cultivars in natura and after thermal processing

2020 ◽  
Vol 9 (11) ◽  
pp. e44991110192
Author(s):  
Angela Vacaro de Souza ◽  
Jéssica Marques de Mello ◽  
Vitória Ferreira da Silva Fávaro ◽  
Victória Farias da Silva ◽  
Diogo de Lucca Sartori ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Lycopersicon Esculentum ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Thermal Processing ◽  
Antioxidant Activities ◽  
The Impact ◽  
Β Carotene

The aim of the study was to evaluate the impact of processing by cooking in natura fruits on the content of bioactive compounds - vitamin C and ascorbic acid, phenolic compounds, flavonoids, carotenoids and anthocyanins, lycopene and β-carotene - and on antioxidant activity - DPPH and FRAP - of 9 varieties of commercial and non-commercial tomatoes. The fruits were harvested when they reached the point of physiological maturation, selected and evaluated in natura, and after grinding and cooking for 30 minutes. At the end of the experiment it was found that all bioactive compounds analyzed showed quantitative reductions when the fruits were processed, with cherry cultivars - 7, 8 and 9 - those that showed superior results compared to different bioactive compounds evaluated, proving to be interesting to be better explored. Regarding the antioxidant activities, the processed fruits of these cultivars showed less losses showing potential to be submitted to processing.

scholarly journals Impact of organic or conventional cultivation and drying method on phenolic compounds, carotenoids and vitamin C contents in tomato

2021 ◽  
Vol 10 (1) ◽  
pp. 360-372
Author(s):  
Christophe Dabiré ◽  
Abdoulaye Sérémé ◽  
Abdoudramane Sanou ◽  
Virginie Marie Dakéné ◽  
W. D. B. Aimée Guissou ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Drying Method ◽  
Carotene Content ◽  
Conventional Agriculture ◽  
Organic Cultivation ◽  
Significant Difference ◽  
Cultivation Practice ◽  
The Impact ◽  
Β Carotene

Nowadays, organic foods are recognized for having a better nutritional quality than those from conventional agriculture, which explains the growing demand for organic vegetables. For the present research, three tomato cultivars, Mongal F1, Roma VF and F1 Cobra 26 were grown using conventional and organic methods, to assess the impact of cultivation practices and drying method on the micronutrient content of these cultivars. Samples were compared for micronutrient content of lycopene, β-carotene, flavonoids, vitamin C and total content of phenolic compounds using the FRAP and DPPH methods. The results show a high antioxidant activity (5901.338 mmol TE/100g and 6020.545 mmol TE/100g) and a high content of total polyphenols (1595.046 mg EAG/100g DM) for organic growing. The average contents of flavonoids (121.572 mg/100g DM and 129.053 mg/100g DM), β-carotene (39.618 mg/100g DM and 39.751 mg/100g DM), lycopene (169.739 mg/100g DM and 168.894 mg/100g DM) and vitamin C (301.995 mg/100g and 268.252 mg/100g DM) in tomatoes from organic and conventional cultivation show no statistically significant difference. After drying, results report an increase of 188.88% of Flavonoids content (from 62.413 ± 47.285 for mashed tomato to 180.304 ± 72.152 for dried Tomato); a decrease of 34.60%, 27.18% and 47.95% respectively for β-carotene content (from 47.388 ± 1.615 mg /100g DM for mashed tomato to 30.988 ± 0.767 mg /100g DM for dried tomato), lycopene content (from 188.085 ± 7.100 mg/100g DM for mashed tomato to 136.955 ± 2.810mg/100g DM for tomato dried) and vitamin C content (from 385.686 ± 37.825 mg/100g for mashed tomato to 200.743 ± 14.181mg/100g DM for dried tomato). There is variability in the micronutrient content depending on the variety of tomato, the cultivation practice and the processing technique used. Organic cultivation practice improves the micronutrient content. Using gas dryers for drying has the most detrimental effects on the micronutrient content.

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