scholarly journals Physicochemical Characterization and Functional Potential of Phaseolus vulgaris L. and Phaseolus coccineus L. Landrace Green Beans

Agronomy ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 803
Author(s):  
Elia Nora Aquino-Bolaños ◽  
Alma Karina Garzón-García ◽  
Jimena Esther Alba-Jiménez ◽  
José Luis Chávez-Servia ◽  
Araceli Minerva Vera-Guzmán ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Characterization ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Green Beans ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Color Parameters

The green bean is an important crop worldwide, because it is rich in protein, dietary fiber, vitamins, and minerals, as well as bioactive compounds that provide it with important functional properties; however, the composition of many landraces is still unknown. The purpose of this project was to characterize Phaselus vulgaris and coccineus L. landrace green beans on pH, titratable acidity, total soluble solids, total sugars, color parameters, total phenols, monomeric anthocyanins, and in vitro antioxidant activity (DPPH and FRAP). Regarding the content of total sugars, differences were registered between both species, as opposed to results observed in total soluble solids. Color parameters showed higher reddish tones for P. vulgaris landraces, though P. coccineus had a higher total phenolic content, especially the reddish landraces, which correlated directly to a higher antioxidant activity by DPPH and FRAP. In the protein content, the species P. vulgaris registered the highest content. These results could contribute to a greater use and even promote the genetic improvement of the outstanding pods that serve as one of the main food products in rural regions for higher benefits.

scholarly journals Physicochemical characterization and antioxidant activity of Calabura fruit (Muntingia calabura L.)

2016 ◽  
Vol 7 (2) ◽  
pp. 67 ◽  
Author(s):  
Gustavo Araujo Pereira ◽  
Pedro Henrique Ferreira Tomé ◽  
Henrique Silvano Arruda ◽  
Edson José Fragiorge ◽  
Paulo Roberto Ribeiro
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Antioxidant Properties ◽  
Physicochemical Characterization ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
High Yield ◽  
Total Phenolic

The objective of this work was to determine the physical and physicochemical characteristics, proximate composition, antioxidant activity, total phenolic compounds, vitamin C content and total anthocyanins of different fractions of the calabura fruits (peel, pulp and whole fruit). The fruits showed average diameter and weight of 14.50 mm and 1.57 g, respectively, and high yield in pulp (75.38%). The whole fruit showed: pH (5.64), titratable acidity (0.11 g citric acid 100 g-1), soluble solids (10.24 °Brix), ratio (93.76), moisture (77.36%), ash (5.65%), lipids (7.79%), proteins (8.29%), crude fiber (5.93%), carbohydrates (72.15%), vitamin C (3.30 mg 100 g-1), phenolic compounds (526.55 mg tannic acid equivalents (TAE) 100 g-1), anthocyanins (4.08 mg cyanidin-3-glucoside equivalents (CGE) 100 g-1) and DPPH IC50 (82.25 μg mL-1).The peel showed high antioxidant activity (82.00 μg mL-1) due to the highest contents of phenolic compounds (868.90 mg TAE 100 g-1), anthocyanins (3.87 mg CGE 100 g-1) and vitamin C (4.20 mg 100 g-1). In conclusion, the calabura fruit showed high content of bioactive compounds with antioxidant properties in vitro.

scholarly journals Evaluation of fermented tea (kombucha) quality

2020 ◽  
Vol 26 (4) ◽  
Author(s):  
Vanesa Šliažaitė ◽  
Aurelija Paulauskienė ◽  
Aurimas Krasauskas
Keyword(s):  
Antioxidant Activity ◽  
Acetic Acid ◽  
Sensory Evaluation ◽  
Total Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Soluble Solids Content ◽  
Fermentation Conditions ◽  
Solids Content

The research was done at Aleksandras Stulginskis University (Vytautas Magnus University Agriculture Academy since 2019) in 2017–2018. The research object was kombucha beverage brewed from Camellia sinensis L. black, green, oolong, pu-erh tea and fermented for 9 and 22 days by microorganisms at different room lighting conditions. The soluble solids content, active acidity and titratable acidity were determined in teas fermented for 22 days. The total amount of phenolics compounds, antioxidant activity, yeast colonies and sensory evaluation of tea were determined in teas fermented for 9 days. The research results showed that the quality of fermented tea was dependent on the tea species, but fermentation conditions were not essential. During the fermentation the soluble solids content of tea decreased by an average of 0.60% and the content of acetic acid increased by 0.34%. The highest content of acetic acid was found on the 22nd day of fermentation in all species of teas. The active acidity (pH) of all investigated species of teas decreased significantly during the fermentation process. The total content of phenolic compunds in all species of teas during the fermentation increased from 20 to 57% regardless of fermentation conditions. The highest content of total phenolic compounds was established in teas fermented for 9 days. The antioxidant activity of teas fermented for 9 days varied depending on the fermentation conditions. For black and green teas fermented in the light the antioxidant activity decreased, for oolong and pu-erh teas fermented in the dark the antioxidant activity increased. The number of yeast colonies increased in all tea samples during the fermentation. The best taste was fixed for pu-erh tea, which scored the highest (11.4) in sensory evaluation.

scholarly journals Postharvest Quality and Safety of Potted Greenhouse Tomato Grown on Forest Soil-Biosolids substrate, Blended with NPK Fertilizer

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Peter Caleb Otieno ◽  
Samuel Nyalala ◽  
Joseph Wolukau
Keyword(s):  
Forest Soil ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Quality And Safety ◽  
Tomato Production ◽  
Total Soluble Solids ◽  
Greenhouse Tomato ◽  
Npk Fertilizer

Studies on the effects of biosolids (BS) amended substrate on food quality and safety in tomato production have not been adequately addressed. The objective of this study was to investigate the influence composted BS and NPK fertilizer in forest soil on post-harvest quality and safety of potted greenhouse tomatoes. Potted tomatoes ‘Maxim F1’were grown in a randomized complete block design with four replications. Inorganic fertilizer NPK fertilizer was applied at 0, 100 and 200 kg ha-1; BS was applied at 0%, 10%, 20%, 30%, and 40% v/v, in all possible combinations. Tomato were harvested and analyzed for ascorbic acid, chlorophylls, carotenoids and total phenolic compounds; weight loss, fruit firmness, titratable acidity  and total soluble solids, as well as heavy metals and microbial contaminants. Results revealed that tomato fruit at 10% BS in combination with NPK fertilizer at 100 kg ha-1had highest β-carotene (6.1 mg 100 g-1), lycopene (26.1 mg 100 g-1), ascorbic acids (128.0 mg 100 g-1), total phenolic acids (13.2 mg 100 g-1), total soluble solids (17%). However, the same rates produced tomato fruits with lower titratable acidity (2.2%) and had heavy metal residues within the permissible level, according to International EPA standards on biosolids utilization on food crops production. Similarly, no trace of targeted bacteria; Salmonella, Escherichia coli, Staphylococcus was observed on the ready to eat tomato. This study reveals BS 10% with NPK fertilizer at 100 kg ha-1 substrate as a better option of plant nutrient source for quality and safe greenhouse tomato production. 

scholarly journals Production and characterization of mixed pineapple and hibiscus jam

2019 ◽  
Vol 13 ◽  
pp. 155
Author(s):  
Eugênia Telis De Vilela Silva ◽  
Henrique Valentim Moura ◽  
Rossana Maria Feitosa de Figueiredo ◽  
Alexandre Jose De Melo Queiroz ◽  
Inácia Dos Santos Moreira
Keyword(s):  
Ascorbic Acid ◽  
Water Content ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
High Water ◽  
Soluble Solids ◽  
High Water Content ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Total Anthocyanins

Pineapple is a food rich in vitamins, antioxidants and bromelain, but because it has high water content it becomes a highly perishable fruit. Hibiscus is a plant with flowers rich in phytochemicals that can be used as an ingredient to add value to processed products. The objective of this work was to prepare mixed jams using pineapple with hibiscus extract at different concentrations and to characterize the physicochemical properties of the jams produced. Experimental design was completely randomized with four replicates. The treatments consisted of three concentration levels of hibiscus extract (5, 10 and 15%) in pineapple jelly (50:50). Analyzed physical-chemical characteristics were: water content, water activity, ash, lipids, total sugars, reducing and non-reducing sugars, vitamin C, total titratable acidity, pH and total soluble solids. It was found that increasing concentrations of hibiscus in the formulations significantly influenced resulting jam composition. Increasing hibiscus concentration reduced the total sugars content and increased ascorbic acid content, acidity, total soluble solids and ash, as well as total anthocyanins and flavonoids contents. Among the jams produced, the formulation with 15% hibiscus was distinguished by its high content of ascorbic acid, flavonoids and anthocyanins. The addition of hibiscus to pineapple jelly improves the nutritional and functional value of the resulting jams, so it can be considered a high potential ingredient for this type of product.

scholarly journals BEBIDAS FERMENTADAS A PARTIR DE FRUTOS TROPICAIS

2002 ◽  
Vol 20 (2) ◽  
Author(s):  
CELLI RODRIGUES MUNIZ ◽  
MARIA DE FATIMA BORGES ◽  
FERNANDO ANTÔNIO PINTO DE ABREU ◽  
RENATA TIEKO NASSU ◽  
CLAISA ANDRÉA SILVA DE FREITAS
Keyword(s):  
Sensory Analysis ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Annona Squamosa ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Fermented Beverages ◽  
Spondias Purpurea ◽  
Active Dry Yeast ◽  
Hancornia Speciosa

Este estudo teve como objetivo elaborar e caracterizar bebidas fermentadas de ata ( Annona squamosa L.), cirigüela ( Spondias purpurea L.) e mangaba ( Hancornia speciosa Gom.), utilizando leveduras comerciais. A partir das polpas dos frutos foram formulados mostos com teores de sólidos solúveis de 16 ºBrix. Esses foram inoculados com levedura seca ativa, estirpe S. cerevisiae var. bayanus e fermentados entre 18 e 21 ºC. Alíquotas dos mostos foram coletadas, diariamente, para monitoramento de pH, acidez titulável, teor de sólidos solúveis totais, açúcares totais e teor alcoólico. As bebidas obtidas foram avaliadas quanto às características químicas, físico-químicas e sensoriais. O mosto de ata apresentou fermentação rápida, atingindo estabilização dos teores alcoólico, sólidos solúveis e açúcares totais no sexto dia de fermentação, tendo o processo terminado no décimo segundo dia. A fermentação do mosto de mangaba foi relativamente rápida, com início da fase tumultuosa no terceiro dia e término do processo no décimo oitavo dia. O mosto de cirigüela apresentou fermentação lenta, estabilizou-se a partir do décimo dia com término do processo após o vigésimo dia. As bebidas atingiram teores alcoólicos de 8,4 ºGL (ata), 9,8 ºGL (mangaba) e 10,0 ºGL (cirigüela). Os resultados da análise sensorial demonstraram melhor desempenho da bebida fermentada de mangaba, tanto para a aceitação global quanto para a intenção de compra, sendo a mais indicada para a obtenção da bebida fermentada. TROPICAL FRUITS FERMENTED BEVERAGES Abstract This work had as objective to elaborate and characterize fermented beverages made from sugar apple ( Annona squamosa L.), red mombin ( Spondias purpurea L.) and mangaba ( Hancornia speciosa Gom.), by using commercial dry yeasts. Pulp fruits were used to formulate musts with soluble solids contents at 16 ºBrix. This were inoculated with the active dry yeast, S. cerevisiae var . bayanus and fermented at 18 to 21 ºC. Samples of musts were collected daily for monitoring pH, titratable acidity, total soluble solids content, total sugars and alcohol content. The obtained beverages were characterized by physical, chemical, physico-chemical and sensory analysis. The sugar apple must presented faster fermentation, reaching stabilization of alcohol, total soluble solids and total sugars contents in the sixth day of fermentation, being the process finished in twelve days. Mangaba must fermentation was relatively rapid, with tumultuous phase starting at the third day and finishing after 18 days. The slowest fermentation occurred in the red mombin must, which begun only after 10 days and finished after 20 days. Alcohol contents obtained were 8,4 ºGL (sugar apple), 9,8 ºGL (mangaba) and 10,0 ºGL (red mombin). Results from sensory analysis showed that mangaba fermented beverage was the most accepted as so in overall acceptance as in purchase intent test, indicating a promissory utilisation of this fruit.

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.

scholarly journals SOURSOP LIQUOR PROCESSING: INFLUENCE OF THE PROCESS VARIABLES ON THE PHYSICAL AND CHEMICAL CHARACTERISTICS

2016 ◽  
Vol 29 (1) ◽  
pp. 246-256
Author(s):  
EMANUEL NETO ALVES DE OLIVEIRA ◽  
DYEGO DA COSTA SANTOS ◽  
YVANA MARIA GOMES DOS SANTOS ◽  
PAULO RENATO BUCHWEITZ ◽  
JOSIVANDA PALMEIRA GOMES
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Alcoholic Beverages ◽  
Coefficient Of Determination ◽  
Chemical Characteristics ◽  
Tropical Fruit ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

ABSTRACT: Soursop is a well-appreciated tropical fruit, both in natura and in the form of juices and nectars. Despite its wide acceptance, there is lack of its use in the preparation of other products, such as alcoholic beverages. The objective of this study was to prepare soursop liquors by varying the concentrations of pulp and sucrose syrup with different contents of total soluble solids and to evaluate the effects of these on the physical and chemical characteristics of the beverages. In the production process, the pulp (300, 400 and 500 g) was macerated with distilled alcohol for 20 days, after which it was filtered, added to the syrup (50, 60 and 70 °Brix), bottled in polyethylene bottles and subjected to an accelerated aging. All drinks resulted in alcohol levels (15.25 to 16.69% v/v) and total sugars (12.63 to 17.97%) in accordance with the standards required by law. The experiments made with the lowest concentration of pulp showed the highest yields (84.17 and 85.25%). First-order models with interactions and 95% confidence intervals were obtained. The pulp consisted of the most significant factor, influencing the largest number of responses (yield, alcohol content, dry residue, titratable acidity, titratable acidity/soluble solids ratio and luminosity). The larger coefficient of determination (R2) values were found in the models adjusted to the data of yield, dry residue, total soluble solids, titratable acidity and total sugars, which were significant and predictive, showing values greater than 0.97.

scholarly journals Characterization of rambutan (Nephelium lappaceum) fruits from outstanding mexican selections

2011 ◽  
Vol 32 (4) ◽  
pp. 1098-1104 ◽  
Author(s):  
Marian Guadalupe Hernández Arenas ◽  
Daniel Nieto Angel ◽  
María Teresa Martínez Damian ◽  
Daniel Teliz Ortiz ◽  
Cristian Nava Díaz ◽  
...  
Keyword(s):  
Vitamin C ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Nephelium Lappaceum ◽  
Sensorial Evaluation ◽  
Total Seed ◽  
June July

Fruits of five regional selections of rambutan (Nephelium lappaceum L.) were characterized to identify those with international marketing quality to promote their propagation in Mexico, improvement and conservation in germoplasm bank. The fruits were harvested in June, July, and August 2008 and, after each harvest, were assessed for shape (length/diameter), firmness, fruit weight, number of fruits per kilogram, weight and percentage of pericarp, seed and aril, total soluble solids, total sugars, vitamin C content, pH, and titratable acidity. In addition, a sensorial evaluation was carried out with 31 panelists who graded each selection for color, sweetness, and acidity. Fruits of five selections were ovoid, and with the following characteristics: firmness values from 43.7 to 51.0 N, fruit weight ranged from 22.4 to 34.7 g, registering from 28.9 to 45.0 fruits per kg; pericarp weight from 10.5 to 17.3 g (45.9 to 49.9% of the total fruit weight); total seed weight from 2.2 to 2.5 g (7.0 to 10.0%); average arils weight from 8.9 to 13.1 g (37.5 to 41.4%). The fruits had high contents of total soluble solids (17.8 to 20.4 ºBrix), total sugars (211.95 to 242.70 mg/100g in the edible portion), vitamin C (37.9 to 69.1 mg/100 g), pH 5.0, and titratable acidity of 0.20 to 0.28%. The fruits from the RT-01 and RT-05 selections had better attributes in fruit weight, total soluble solids and titratable acidity and were better accepted by the panelists. Harvest date significantly affects rambutan fruit quality; at the middle and end of the season harvested fruits had better qualitative characteristics for the marketing.

scholarly journals Agronomic performance of the Maciel peach with different rootstocks

2017 ◽  
Vol 38 (3) ◽  
pp. 1217 ◽  
Author(s):  
Caroline Farias Barreto ◽  
Marines Batalha Moreno Kirinus ◽  
Pricila Santos da Silva ◽  
Carina Radmann Schiavon ◽  
Cesar Valmor Rombaldi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Prunus Persica ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Agronomic Performance ◽  
Total Carotenoids ◽  
Trunk Diameter ◽  
Flesh Firmness ◽  
Canopy Volume

The rootstock influences the agronomic performance of fruit plants. In Prunus persica (peach), particularly those varieties produced in Brazil, this relationship is not well understood. We, therefore, set out to evaluate the performance of the peach cultivar Maciel with eight rootstocks, Aldrighi, Capdeboscq, Flordaguard, Nemaguard, Okinawa, Umezeiro, Tsukuba, and Seleção Viamão, planted in 2006 and evaluated in the 2014/2015 and 2015/2016 seasons. Phenology of flowering, trunk diameter, canopy volume, fruit number, and yield were evaluated in the field. For the fruit, we evaluated the mass, diameter, color, flesh firmness, soluble solids concentration, titratable acidity, concentration of total phenolic compounds, carotenoids, and antioxidant activity. Plants from the Aldrighi and Nemaguard rootstocks flowered earlier than plants from the other rootstocks in 2014, and in 2015, flowering was variable in all rootstocks. The cultivar Maciel on Umezeiro had low vigor, trunk diameter, and canopy volume. On Aldrighi, Capdeboscq, Flordaguard, Nemaguard, and Tsukuba this cultivar showed good production rates. The fruit color, flesh firmness, concentration of soluble solids, total phenolics, antioxidant activity, and total carotenoids were influenced by rootstock and harvest.

scholarly journals Characteristics of the fruits of two uvaia populations grown in Salesópolis, SP, Brazil

2018 ◽  
Vol 40 (2) ◽  
Author(s):  
Aline Priscilla Gomes da Silva ◽  
Tatiane de Oliveira Tokairin ◽  
Severino Matias de Alencar ◽  
Angelo Pedro Jacomino
Keyword(s):  
Skin Color ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Pulp Yield ◽  
Total Carotenoids ◽  
Commercial Farming

Abstract Uvaia (Eugenia pyriformis Cambess) is a fruit tree native to the Atlantic Forest and that features peculiar aroma and flavor. Although this fruit is highly popular locally, its commercial farming is virtually nonexistent. In addition, limited studies on this fruit have been conducted. Therefore, the present study aimed to investigate the physical, chemical, and functional characteristics of two uvaia fruit populations grown in Salesópolis, SP, Brazil, in order to determine their potential for being consumed both in natura and processed. Uvaia fruits were evaluated as for skin color, whole fruit weight, longitudinal and transversal diameters, seed percentage, pulp yield, pulp firmness, pH, total soluble solids (TSS), total titratable acidity (TTA), TSS/TTA ratio, total soluble sugars, soluble and total pectins, total carotenoids, yellow flavonoids, total phenolic compounds, ascorbic acid, and in vitro antioxidant capacity (DPPH and ORAC assays). The total mineral content was also determined. Comparison among the two populations revealed that uvaia fruits showed significantly different firmness values, large fruits showing suitable characteristics for the fresh fruit market. However, small fruits were sweeter and richer in antioxidants, allowing the consumption of both natural and processed fruits. Thus, this native fruit denotes an important source of nutrients and bioactive compounds, especially iron.

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