scholarly journals Shoot Girdling Improves Rooting Performance of Kalamata Olive Cuttings by Upregulating Carbohydrates, Polyamines and Phenolic Compounds

Agriculture ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 71
Author(s):  
Nikoleta-Kleio Denaxa ◽  
Stavros N. Vemmos ◽  
Peter A. Roussos
Keyword(s):  
Phenolic Compounds ◽  
Butyric Acid ◽  
Middle Part ◽  
Soluble Carbohydrates ◽  
Total Phenols ◽  
Ethanolic Solution ◽  
Mother Plants ◽  
Overall Efficiency ◽  
And Control ◽  
High Sucrose

Girdling (a ring of bark approximately 5 mm wide) was applied on olive mother plants to investigate its effect on the rooting ability of cuttings. Treatment was applied in autumn and in spring. The cuttings were then immersed for 5 s into 2000 mg L−1 indole-3-butyric acid (IBA) in a 45% v/v ethanolic solution. Thirty days after girdling, cuttings were taken from girdled and control shoots from the part just above the girdle zone (basal), as well as from the part right above (middle). The base of the cuttings was collected, and the concentration of polyamines, phenolic compounds and soluble carbohydrates was determined. Girdling enhanced the rooting performance of the cuttings, while autumn proved to be a better season for rooting compared to spring. Girdling positively affected the concentration of all the measured parameters. The main characteristics of autumn cuttings were the high levels of glucose, mannitol, free and total polyamines, hydroxytyrosol, tyrosol, verbascoside, oleuropein, quercetin and luteolin. The cuttings taken from the middle part of the girdled shoot exhibited high sucrose, glucose, mannitol, free polyamines, hydroxytyrosol, luteolin-7-glucoside, total phenols and flavanol concentrations. Nonetheless, further research is needed in order to draw conclusions on the overall efficiency of girdling on inducing rooting of olive cuttings.

scholarly journals Phenolic compounds distribution along the lenght of Scots pine needles in a polluted and control environment and its connection with necroses formation

2014 ◽  
Vol 69 (2) ◽  
pp. 127-130 ◽  
Author(s):  
Marian J. Giertych ◽  
Piotr Karolewski
Keyword(s):  
Phenolic Compounds ◽  
Scots Pine ◽  
Toxic Elements ◽  
Control Site ◽  
Pine Needles ◽  
Total Phenols ◽  
Significant Difference ◽  
And Control ◽  
Scots Pine Needles

Phenolic compounds distribution was studied along the length of Scots pine needles from trees in a polluted and a control site. There is no significant difference in the content of total phenols between the studied sites. There are significant differences in distribution of phenolics along the length of needles. The highest content is in the tip part of the needle and the lowest at the base. This kind of distribution suggests a role of these compounds in the processes of necroses formation. The content of phenolic compounds is positively correlated with the toxic elements - fluorine and aluminium and negatively with the macroelements - phosphorus, potassium and magnesium.

scholarly journals Impact of Foliar Application of Amino Acids on Total Phenols, Phenolic Acids Content of Different Mints Varieties under the Field Condition

Plants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 599
Author(s):  
Živilė Tarasevičienė ◽  
Aloyzas Velička ◽  
Aurelija Paulauskienė
Keyword(s):  
Amino Acids ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Foliar Application ◽  
Mentha Piperita ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Individual Response ◽  
Total Phenols ◽  
Wide Range

Phenolic compounds have a number of benefits to human health and can be used as preventive compounds for the development of some chronic diseases. Mentha plants are not only a good source of essential oils, but also contain significant levels of wide range of phenolic compounds. The aim of this research was to investigate the possibility to increase phenols content in Mentha plants under the foliar application with L-phenylalanine, L-tryptophan, L-tyrosine at two concentrations (100 mg L−1 and 200 mg L−1) and to create preconditions for using this plant for even more diverse purposes. Quantitative and qualitative analyses of phenols in mints were performed by HPLC method. Foliar application of amino acids increased the total phenol content from 1.22 to 3.51 times depending on the treatment and mint variety. The most pronounced foliar application to total phenols content was tryptophane especially in Mentha piperita “Swiss”. Mentha piperita “Swiss” was affected most by foliar application and the amount of total phenolic acids depending on the treatment ranged from 159.25 to 664.03 mg 100 g−1 (DW), respectively, non-sprayed and sprayed with tryptophane 100 mg L−1. Our results suggest that the biophenol content varies according to such factors as foliar application and variety, and every single mint variety has individual response to different applications of amino acids.

scholarly journals Phenolic Compounds and Antioxidant Activity of Sprouts from Seeds of Citrus Species

Agriculture ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 33 ◽  
Author(s):  
Beatrice Falcinelli ◽  
Franco Famiani ◽  
Andrea Paoletti ◽  
Sara D’Egidio ◽  
Fabio Stagnari ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Citrus Sinensis ◽  
Bitter Taste ◽  
Food Additives ◽  
Citrus Limon ◽  
Total Phenols ◽  
Citrus Species ◽  
Bitter Orange

Seeds from Citrus species represent a relevant by-product of the juice industry and a potential source of bioactive compounds such as phenols and other antioxidants. Sprouting could be an intriguing idea to enhance the content of these compounds, as explored for other fruittree species. In this experiment, the sprouting performance, the concentration of total phenols and phenolic acids, and the antioxidant activity of seeds and sprouts were evaluated for bitter orange (Citrus aurantium L. seedlings), blonde orange (Citrus sinensis (L.) Osbeck cv.Biondocomune), sweet orange (Citrus sinensis (L.) Osbeck seedlings), lemon (Citrus limon (L.) Osbeck cv.Femminello), and mandarin (Citrus reticulata Blanco cv.Tardivo di Ciaculli). The germination was high for all genotypes except for mandarin, but it took 4–8 weeks. Sprouts did not differ among genotypes for size and generally had hard consistency of cotyledons and a bitter taste. The concentrations of total phenols and phenolic acids of seeds and sprouts varied with the genotype, while the antioxidant activity was not statistically different among treatments. Sprouting increased both the concentration of phenolic compounds and antioxidant activity but no correlation was found between them, suggesting that other antioxidants, besides phenols, are present. Given the slow germination and the bitter taste, Citrus sprouts appear unsuitable for homemade production aimed at direct consumption, while they may have perspectives for extraction of food additives, cosmetics, and pharmaceutics.

scholarly journals Analysis of Total Phenols, Sugars, and Mineral Elements in Colored Tubers of Solanum tuberosum L.

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1862
Author(s):  
Piret Saar-Reismaa ◽  
Katrin Kotkas ◽  
Viive Rosenberg ◽  
Maria Kulp ◽  
Maria Kuhtinskaja ◽  
...  
Keyword(s):  
Solanum Tuberosum ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Solanum Tuberosum L ◽  
Sugar Content ◽  
Mineral Elements ◽  
Total Phenolic ◽  
Total Phenols ◽  
Positive Health

The use of colored tubers of Solanum tuberosum L. is growing worldwide due to their health benefits and attractive color. The positive health effects of purple-fleshed tubers are a result of anthocyanins and various phenolic compounds. The aim of this study was to evaluate and compare variety Blue Congo and its cross-breeds of Desiree and Granola to yellow-fleshed tubers. The concentration of total phenols, anthocyanins, sugars, and mineral elements were evaluated in all tubers. The results showed differences between all tested materials, with largest differences in sugar content. Moreover, the results confirmed the preservation of health improving compounds of Blue Congo when cross-bred with yellow-fleshed tubers. The total phenolic content and anthocyanin concentrations of all analyzed tubers were above the comparison yellow ones.

Treatment Phenolic Compounds in Coal Gasification Wastewater by Hydrolytic Acidification-AO Process

2013 ◽  
Vol 807-809 ◽  
pp. 1083-1086 ◽  
Author(s):  
Peng Xu ◽  
Hong Jun Han ◽  
Sheng Yong Jia ◽  
Bao Lin Hou ◽  
Qian Zhao
Keyword(s):  
Phenolic Compounds ◽  
Coal Gasification ◽  
Total Phenols ◽  
Start Up ◽  
Coal Gasification Wastewater ◽  
Removal Efficiencies ◽  
Two Stages ◽  
Hydrolytic Acidification

Using hydrolytic acidification-AO process treating coal gasification wastewater, the COD, total phenols in the effluent and the removal efficiencies were studied. The start-up period was separated to two stages with influent COD concentration of 1500 and 2500mg/L. After 59 days operation, the COD and total phenols removal efficiencies were 80.3% and 72.9%, respectively. The COD and total phenols increased to 925.4 and 238.7mg/L when the HRT was reduced to 6h with the corresponding concentrations of influent were 2512.9 and 493.4mg/L. When the HRT in hydrolytic acidification was reduced to 100%, the removal of total phenols dropped from 75.4% to 57.6%. The bigger circle ratio of 500% didn't have obviously effect on total phenols removal of the process.

scholarly journals Polyphenol Content and Antioxidant Activity of Stevia and Peppermint as a Result of Organic and Conventional Fertilization

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Lina Garcia-Mier ◽  
Adriana E. Meneses-Reyes ◽  
Sandra N. Jimenez-Garcia ◽  
Adan Mercado Luna ◽  
Juan Fernando García Trejo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Stevia Rebaudiana ◽  
Mentha Piperita ◽  
Total Phenols ◽  
Organic Fertilization ◽  
Polyphenol Content ◽  
Stevia Rebaudiana Bertoni ◽  
Chemical Fertilization ◽  
Therapeutic Properties

Stevia rebaudiana Bertoni and Mentha piperita are plants that generate interest mainly due to the presence of bioactive compounds in their leaves, such as phenolics. Studies indicate that phenolics have pharmacological and therapeutic properties, including antioxidant activity. Phenolic compounds may be affected by the type of fertilization. For this reason, organic and chemical fertilization were evaluated along with antioxidant activity. Results showed significant differences for total phenols in organic peppermint (62% higher content). Also, DPPH test displayed differences for peppermint and stevia (572% and 16% greater in organic). Organic fertilization may be alternative for producing high added agricultural and commercial products.

scholarly journals Some 'high sugar grasses' don't like it hot

2004 ◽  
pp. 265-271 ◽  
Author(s):  
A.J. Parsons ◽  
S. Rasmussen ◽  
H. Xue ◽  
J.A. Newman ◽  
C.B. Anderson ◽  
...  
Keyword(s):  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Quality Trait ◽  
Controlled Environment ◽  
High Sugar ◽  
Series Of Experiments ◽  
High Concentrations ◽  
The Uk ◽  
And Control ◽  
Short Days

Cultivars of Lolium perenne with high concentrations of water soluble carbohydrates (WSC) are seen as desirable for the reduction of nitrogen losses and greenhouse gases (notably N2O) produced from grazing by livestock, as well as offering some opportunities for increasing meat and milk production. These benefits have been shown consistently in the UK, but here we report a series of investigations which suggest the high sugar grass (HSG) trait may not be so consistently or readily expressed in field conditions in New Zealand. First, the cultivars AberDart (HSG) and Fennema (control) were grown in paddocks in the Manawatu (Aorangi) and studied from July 2001 to October 2002. Total WSC levels in the harvestable component (leaf snips) increased during spring in both cultivars, but the differences between the HSG and control were smaller than seen in the UK and were only marginally significant (P = 0.063). Likewise, no consistent differences in WSC in leaf blades were found in a second trial, grown this time in pots outdoors, where water and nutrients were more controlled. This second trial included not just AberDart, but the original HSG, AberDove, which had been the focus of many successful trials in the UK. An analysis of the environmental factors that might be relevant to the expression of the quality trait 'high sugar', and of possible differences between UK and NZ climates and trials, led us to a third series of experiments, conducted in NZ, in controlled environment chambers. Total WSC became substantially greater (> 2fold) in all three cultivars when grown at 10oC (day and night) than at 20oC but only at 10 oC did one HSG, AberDove, show a small, but significantly greater WSC, than Fennema (P < 0.05). However, significantly higher levels of WSC (P < 0.05) were expressed in leaf blades of both AberDart and AberDove, compared to Fennema, when grown at temperatures of 20oC day / 10oC night (14h day), and especially (68% and 46% respectively) when this followed a period of cold (10 weeks at 5oC) and short days. Our findings suggest that low temperatures, either low night temperatures, or previous periods of sustained cold (

scholarly journals Properties of crackers with buckwheat sourdough

2017 ◽  
Vol 10 (2) ◽  
pp. 152-158
Author(s):  
Amel Selimović ◽  
Dijana Miličević ◽  
Amra Selimović ◽  
Sanja Oručević Žuljević ◽  
Amela Jašića ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Wheat Flour ◽  
Control Sample ◽  
Lactobacillus Brevis ◽  
Positive Influence ◽  
Total Phenol Content ◽  
Total Phenols ◽  
And Control ◽  
Buckwheat Flour

AbstractEffects of additions of buckwheat flour and sourdough on the total phenols content, antioxidant activity, and sensory properties of crackers were examined. Different mixtures of wheat flour with addition of buckwheat flour and sourdough were used for the prepartion of crackers. Two types of lactic acid bacteria (Lactobacillus plantarum and Lactobacillus brevis) were used for the preparation of buckwheat sourdough. Properties of crackers made with addition of buckwheat flour and sourdough were analysed in comparison to control crackers made only with wheat flour. Significant increase of total phenols in comparison to wheat flour dough (0.73 mg gallic acid equivalent (GA)/g of dry basis (d.b.)) was accomplished by adding buckwheat flour (1.12 mg GA/g d.b.) and sourdough (1.77 and 1.79 mg GA/g d.b.) regardless of the type of lactic acid bacteries used. All samples showed the decrease in total phenol content during baking process. Crackers with sourdough had higher antioxidant activity (16.84 and 15.84 mmol Fe3+/g d.b.) compared to crackers made with addition of buckwheat flour (10.42 mmol Fe3+/g d.b.) and control sample (7.76 mmol Fe3+/g d.b.). The result of sensory analysis showed positive influence of sourdough on taste and texture of crackers and insignificant differences in odour and appearance of tested samples. Also, the chewiness of crackers made with the addition of buckwheat flour and sourdough was improved compared to control crackers made from wheat flour.

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