scholarly journals Combined Spraying of Boron and Zinc During Fruit Set and Premature Stage Improves Yield and Fruit Quality of European Hazelnut cv. Tonda di Giffoni

2021 ◽  
Vol 12 ◽  
Author(s):  
Cristian Meriño-Gergichevich ◽  
Ana Luengo-Escobar ◽  
David Alarcón ◽  
Marjorie Reyes-Díaz ◽  
Gabrijel Ondrasek ◽  
...  
Keyword(s):  
Functional Traits ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Phenological Stages ◽  
Nutrition Programs ◽  
Zn Concentration ◽  
Nut Production ◽  
Old Trees ◽  
Application Programs

Boron (B) and zinc (Zn) are essential micronutrients of plant nutrition programs in orchards for securing the crop quality and yield. Although orchard supplementation with B and Zn is a common practice to overcome deficiencies or maintain their optimal levels, the efficiency of combined B and Zn spraying in relation to European hazelnut (Corylus avellana L.) phenological stage has not been investigated so far. Leaf and kernel mineral and functional traits were studied in cultivar Tonda di Giffoni after B and Zn spraying in four phenological stages. During the 2016/2017 season, 9-year-old trees were sprayed with B (0, 800, and 1,600 mg L−1) and Zn (0, 400, and 800 mg L−1) under three treatments: B0+Zn0, B800+Zn400, and B1600+Zn800 implemented in three spring application programs scheduled from October to December (P1: four times, P2: early two times, and P3: late two times). B and Zn treatments in P1 and P3 led to higher Zn concentration both in leaves and in kernels compared with non-sprayed trees. Stabilized nut production increased 2.5-fold under B800+Zn400 in all three programs. Kernel/nut ratio improved in both B+Zn treatments in P1 and P3, while the percentage of blank nuts was reduced compared with B0+Zn0. Increased radical scavenging activity in B+Zn-treated kernels and leaves was not attributed to the accumulation of phenolics in P3 compared with B0+Zn0, whereas B and Zn spraying reduced the level of lipid peroxidation in both studied organs. According to the results, combined B and Zn should be sprayed at the end of spring (P3) on hazelnut plantations in temperate areas such as Southern Chile, whereas early applications (P2) showed an irregularity in nut production and functional traits in nuts. Moderate and partialized rates of B and Zn and the time of implementation contribute to improving the quantitative and qualitative features crucial for future sustainable hazelnut production.

scholarly journals Effect of Addition of Fennel (Foeniculum vulgare L.) on the Quality of Protein Bread

2017 ◽  
Vol 71 (6) ◽  
pp. 509-514 ◽  
Author(s):  
Bouchra Sayed-Ahmad ◽  
Evita Straumīte ◽  
Mārtiņš Šabovics ◽  
Zanda Krūma ◽  
Othmane Merah ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Oil Extraction ◽  
Added Value ◽  
Total Phenolic ◽  
Bread Making ◽  
Foeniculum Vulgare ◽  
Phenolic Concentration

Abstract Fennel (Foeniculum vulgare L.) is an aromatic plant belonging to Apiaceae family widely cultivated elsewhere for its strongly flavoured leaves and seeds. Fennel seeds are of particular interest as a rich source of both vegetable and essential oils with high amounts of valuable components. However, residual cakes after oil extraction were typically considered as byproducts, in the present framework, the potential added value of these cakes was studied. The aim of this study was to investigate the effect of addition of fennel cake and seeds to protein bread quality. In the current research, a single-screw extruder, which is a solvent-free technique, was used for fennel seed oil extraction. For the protein bread making, fennel seed and cake flour in concentrations from 1 to 6% were used. Moisture, colour L*a*b*, hardness, total phenolic concentration, DPPH radical scavenging activity, and nutritional value of protein bread were determined. The addition of fennel cake and seeds had significant (p < 0.05) effect on bread crumb colour and hardness attribute, whereby the bread became darker and harder in texture than the control. Moreover, higher antioxidant activity and total phenolic concentration were observed for both protein breads enriched with fennel cake and seed flour. The overall results showed that addition of fennel cake and seed had beneficial effects on phenolic concentration, antioxidant activity and quality of protein bread. This result suggests also that added value of fennel seeds oil by-products could be increased by their utilisation in bread production.

scholarly journals Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Lisa Garretson ◽  
Catrin Tyl ◽  
Alessandra Marti
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Processing Step ◽  
Cooking Times ◽  
Dpph Radical Scavenging

While extensive research has been performed on the composition and cooking quality of commodity beans, relatively little is known about pigmented heirloom varieties and the effects of processing on their antioxidant capacity. The aim of this study was to evaluate the effect of soaking and cooking on antioxidants in four heirloom bean varieties compared to Pinto. Water absorption kinetics, soaking and cooking time, DPPH radical scavenging activity, and total phenolic and total flavonoid content were determined in raw, soaked, and cooked samples. Heirlooms required less time to hydrate compared to Pinto, whereas cooking times were similar. The effect of soaking on antioxidant capacity and flavonoids was minimal compared to cooking, which led to losses of up to 57%. Each pigmented heirloom bean had specific characteristics, and three of them had equal or higher amounts of antioxidants or antioxidant activity than Pinto at every processing step. Among heirlooms, Koronis Purple and Jacob’s Cattle had the highest antioxidant activity and Jacob’s Cattle and Tiger’s Eye the highest amount of flavonoids, even after cooking.

scholarly journals Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage

2019 ◽  
Vol 1 (1) ◽  
Author(s):  
Avtar Singh ◽  
Soottawat Benjakul ◽  
Thummanoon Prodpran
Keyword(s):  
Microbial Growth ◽  
Water Solubility ◽  
Inhibitory Concentration ◽  
Minimum Bactericidal Concentration ◽  
Radical Scavenging Activity ◽  
Average Molecular Weight ◽  
Radical Scavenging ◽  
Refrigerated Storage ◽  
Surimi Gel

Abstract Chitooligosaccharides (COS) from squid pen produced using amylase, lipase and pepsin were characterized. COS produced by 8% (w/w) lipase (COS-L) showed the maximum FRAP and ABTS radical scavenging activity than those prepared using other two enzymes. COS-L had the average molecular weight (MW) of 79 kDa, intrinsic viscosity of 0.41 dL/g and water solubility of 49%. DPPH, ABTS radical scavenging activities, FRAP and ORAC of COS-L were 5.68, 322.68, 5.66 and 42.20 μmol TE/g sample, respectively. Metal chelating activity was 2.58 μmol EE/g sample. For antibacterial activity, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of COS-L against the targeted bacteria were in the range of 0.31–4.91 mg/mL and 0.62–4.91 mg/mL, respectively. Sardine surimi gel added with 1% (w/w) COS-L showed the lower PV, TBARS and microbial growth during 10 days of storage at 4 °C. COS-L from squid pen could inhibit lipid oxidation and extend the shelf-life of refrigerated sardine surimi gel. Graphical abstract

scholarly journals The quality of carrot (Daucus carota L.) cultivated in the field depending on iodine and selenium fertilization

2016 ◽  
Vol 28 (2) ◽  
pp. 151-164 ◽  
Author(s):  
Sylwester Smoleń ◽  
Łukasz Skoczylas ◽  
Iwona Ledwożyw-Smoleń ◽  
Roksana Rakoczy ◽  
Marta Liszka-Skoczylas ◽  
...  
Keyword(s):  
Daucus Carota ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Dry Weight ◽  
Root Weight ◽  
Storage Roots ◽  
Selenium Compounds ◽  
Daucus Carota L ◽  
Selenium Fertilization

AbstractThe aim of the study was to evaluate the influence of various chemical forms of iodine (I−and IO3−) and selenium (SeO32−and SeO42−) on the nutritional and health-promoting quality of carrot (Daucus carotaL.) storage roots. The experiment (conducted in 2012-2014) comprised the soil fertilization of carrot ‘Kazan’ F1in the following combinations: 1. Control, 2. KI, 3. KIO3, 4. Na2SeO4, 5. Na2SeO3, 6. KI + Na2SeO4, 7. KIO3+ Na2SeO4, 8. KI + Na2SeO3, 9. KIO3+ Na2SeO3. Iodine and selenium were applied twice: before sowing and as top dressing in a total dose of 5 kg I ha−1and 1 kg Se ha−1. No significant influence of iodine and selenium fertilization was noted with respect to average root weight and leaf yield. Each year, the application of KI + Na2SeO4negatively affected the content of glucose and total sugars in carrot. An increased sucrose level was noted in the roots of plants treated with KIO3+ Na2SeO4, with a total sugar concentration comparable to the control. Irrespective of the year, carrots fertilized with KI were characterized by the highest accumulation of nitrates (III) – NO2−in roots. The simultaneous introduction of iodine and selenium compounds (KI + Na2SeO4, KIO3+ Na2SeO4, KI + Na2SeO3and KIO3+ Na2SeO3) into the soil reduced the content of nitrates (III) in carrot as compared to combinations with the individual application of these compounds. The influence of the tested factors on other analysed parameters (the content of dry weight, nitrates (V), chlorides, oxalates, citrates, free amino acids, carotenoids, phenolic compounds, phenylpropanoids, flavonols and anthocyanins as well as free radical scavenging activity (DPPH) was rather year-dependent.

Effects of Cooking Methods and Tea Marinades on the Formation of Heterocyclic Amines and Benzo[a]pyrene in Grilled Drumsticks

2020 ◽  
Vol 83 (2) ◽  
pp. 365-376
Author(s):  
MINGJUN YAO ◽  
IFTIKHAR ALI KHAN ◽  
YIQUN CHENG ◽  
YUN ANG ◽  
XINGHU ZHOU ◽  
...  
Keyword(s):  
Free Radical ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Content ◽  
Free Radical Scavenging ◽  
Heterocyclic Amines ◽  
Cooking Methods ◽  
Scavenging Activity ◽  
Radical Scavenging Ability

ABSTRACT The effects of different grilling methods and tea marinades on the formation of heterocyclic amines (HCAs) and benzo[a]pyrene (BaP) in grilled chicken drumsticks were investigated. This study showed that both the grilling method and type of charcoal used in charcoal grilling had a significant effect on the formation of HCAs and BaP. The total content of HCAs and BaP detected in drumsticks was the lowest under electric roasting, at 7.25 and 0.04 ng/g, respectively; thus, the electric grill can be used as an alternative grilling method to meet consumer demands for safety. The free radical scavenging ability of tea infusion was significantly higher than that of spice infusion. The white tea marinade significantly increased radical scavenging activity and prevented formation of HCAs and BaP more than the green tea marinade; thus, tea marinade can be applied to flavoring as a pretreatment to preserve the quality of meat and to decrease the generation of HCAs and BaP during cooking. HIGHLIGHTS

scholarly journals Effect of Biofermentation with Taxifolin on Physicochemical and Microbiological Properties of Cold-Smoked Pork Sausages

2019 ◽  
Vol 57 (4) ◽  
pp. 481-489
Author(s):  
Sonata Gustiene ◽  
Gintare Zaborskiene ◽  
Anita Rokaityte ◽  
Reda Riešute
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Ultra Performance Liquid Chromatography ◽  
Starter Cultures ◽  
Chromatography Analysis ◽  
Colour Parameters ◽  
Pork Sausages ◽  
Leuconostoc Carnosum ◽  
Microbiological Properties

The aim of this work is to evaluate the effect of taxifolin on the physicochemical and microbiological properties of cold-smoked pork sausages produced using different commercial starter cultures with Leuconostoc carnosum and with a mixture of Pediococcus pentosaceus and Staphylococcus xylosus. Ultra performance liquid chromatography analysis demonstrated that after 181 days of storage total taxifolin content was the highest in samples with taxifolin and L. carnosum (60 %), compared to the first day of storage. The sausages with taxifolin and the mixture of P. pentosaceus and S. xylosus (56 %) followed next. Taxifolin improved the hygienic quality of sausages without significant effect on the growth of lactic acid bacteria. The accumulation of biogenic amines, including histamine and putrescine, was more effectively reduced in sausages inoculated with the taxifolin and P. pentosaceus and S. xylosus mixture. Using this mixture, the rate of lipolysis and lipid oxidation were effectively slowed down. Samples with taxifolin and L. carnosum showed the highest free radical scavenging activity on the first day of the study ((77.4±1.3) %) (p<0.05 in all samples). Mixtures containing taxifolin and starter cultures bound free radicals better than taxifolin alone. The colour parameters (L*, a* and b*) of preparations and final products were significantly influenced by taxifolin and starter cultures and storage time (p<0.05 in all samples).

scholarly journals Protein Bread Fortification with Cumin and Caraway Seeds and by-Products Flour

2018 ◽  
Author(s):  
Bouchra Sayed Ahmad ◽  
Thierry Talou ◽  
Evita Straumite ◽  
Martins Sabovics ◽  
Zanda Kruma ◽  
...  
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Nutritional Values ◽  
Phenolic Contents ◽  
Trolox Equivalent ◽  
Sensory Color ◽  
By Products

This study investigated the effect of protein bread fortification with 2, 4 and 6% of cumin (Cuminum cyminum) and caraway (Carum carvi) whole seeds and by-products flour, respectively. Fortified protein bread samples were compared to control protein bread and evaluated for their sensory, color, moisture, hardness properties as well as their nutritional values. Total phenolic contents and Trolox equivalent antioxidant capacity were also analyzed. Results indicated that bread fortification shows significant effects on bread properties depending on fortification level. A higher acceptability was observed specially for bread fortified with by-products flour. Increased tendencies of color darkness, moisture content, bread hardness, nutritional values as well as total phenolic content and radical scavenging activity compared to control bread were observed as the percentage of fortification increased in both cases. The overall results showed that addition of cumin and caraway seeds and by-products flour can improve the antioxidant potential and overall quality of protein bread.

scholarly journals ANTIOXIDANT ACTIVITY, AMINO ACID PROFILE AND MICROBIAL QUALITY OF BEBONTOT, A BALINESE TRADITIONAL FERMENTED CHICKEN MEAT PRODUCTS

2019 ◽  
Vol 22 (3) ◽  
pp. 93
Author(s):  
Okarini I. A. ◽  
H. Purnomo ◽  
Aulanni'am . ◽  
L. E. Radiati
Keyword(s):  
Antioxidant Activity ◽  
Amino Acid ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Meat Products ◽  
Chicken Meat ◽  
Plate Count ◽  
Total Phenolic ◽  
Microbial Quality

Antioxidant activity, amino acids profile and microbial quality of raw bebontot of chicken meat of spent laying henwere investigated. The samples were prepared using meat dices (1.5 x 2.0 cm) mixed with fresh ground coriander,garlic, galangal, white pepper, salt, sugar and coconut oil then wrapped in Areca catechu palm dried sheaths andfinally fermented spontaneously by drying under the sun for 5 days. The results showed there was a decreasing inpH value, moisture content and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of final products, whileits total phenolic content was increasing. Glutamic acid was the most abundant amino acid in products after 5days fementation, followed by tyrosine, aspartic acid, lysine, leucine and histidine. The total plate count and lacticacid bacteria counts were decreasing to 9.39 log cfu/g and 8.98 log cfu/g; the Micrococcaceae was decreased to5.31 log cfu/g; the yeast and moulds counts were increased to 8.58 log cfu/g and 6.51 log cfu/g at the final stageof fermentation. It can be concluded that bebontot chicken meat in this study is a good source of natural phenolicantioxidant, and the present microorganisms will provide the source for the selection of strains well adapted to theenvironment and able to compete with contaminant bacteria.

scholarly journals Effect of okara and vital gluten on physico-chemical properties of noodle

2018 ◽  
Vol 36 (No. 4) ◽  
pp. 301-306 ◽  
Author(s):  
Pan Wei-Chen ◽  
Liu Yu-Ming ◽  
Shiau Sy-Yu
Keyword(s):  
Total Phenolics ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Chemical Properties ◽  
Cooking Time ◽  
Sensory Acceptability ◽  
Fiber Protein ◽  
Physico Chemical ◽  
Health Promoting

Okara, a by-product during processing of soymilk or tofu, is rich in dietary fiber, protein and phytochemicals. Therefore, it can be useful as a functional ingredient with health-promoting attributes. This study was to investigate the effects of addition of dried okara powder (DOP) and vital gluten (VG) on rheological, antioxidative and sensory properties of noodle. Results showed that high DOP amount (10–15%) significantly reduced optimum cooking time, extensibility, tensile strength and elasticity of noodle. Increasing DOP amount led to the increase in total phenolics and flavonoids, as well as radical-scavenging activity of noodle. Supplement of 6% vital gluten could improve the quality of 10%-DOP noodle, including cooking loss, tensile property, elasticity and sensory acceptability. Therefore, we suggest that enriched noodle can be prepared with 5% DOP or 10% DOP plus 6% VG in order to increase the intake of phytochemicals and maintain the sensory acceptability of consumers.

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