scholarly journals Antioxidant Properties, γ-Aminobutyric Acid (GABA) Content, and Physicochemical Characteristics of Tomato Cultivars

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1204
Author(s):  
Shimeles Tilahun ◽  
Han-Ryul Choi ◽  
Min-Woo Baek ◽  
Lee-Hee Cheol ◽  
Ki-Wung Kwak ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Total Phenolics ◽  
Tomato Fruit ◽  
Physicochemical Characteristics ◽  
The Other ◽  
Aminobutyric Acid ◽  
Gaba Content ◽  
Tomato Cultivars ◽  
Β Carotene

Tomatoes are rich in secondary metabolites such as lycopene, β-carotene, phenolics, flavonoids, and vitamin C, which are responsible for their antioxidant activates. A high level of γ-Aminobutyric acid (GABA), a health-promoting functional compound, was also found to accumulate in tomato fruit. In addition to the internal quality attributes, the acceptance of the tomato fruit by consumers is highly dependent on appearance and taste. Hence, we conducted this study to evaluate ‘Tori’, ‘TY VIP’, ‘Mamirio’, and ‘Arya’ tomato cultivars based on their physicochemical characteristics, contents of secondary metabolites, and GABA content. The results have revealed that the tested cultivars were very firm, which renders them the best choice for postharvest distribution of fresh market tomatoes as they resist impacts during harvesting and postharvest operations. Based on total soluble solids (TSS), titratable acidity (TA), and Brix acid ratio (BAR) the choice of cultivar could be ‘Mamirio’ > ’Tori’ > ‘TY VIP’ > ‘Arya’. Apart from flavor intensity, ‘Mamirio’ and ’Tori’ also revealed the highest content of ascorbic acid while ‘Mamirio’ and ‘Arya’ had the highest carotenoids (lycopene and β-carotene) accumulation. On the other hand, the highest total phenolics content was recorded from ‘TY VIP’ and ‘Arya’. Moreover, the highest total flavonoids and GABA contents were recorded from ‘TY VIP’. Nevertheless, the antioxidant activity of ‘TY VIP’ was the lowest of all tested cultivars while the highest was recorded from ‘Mamirio’. Taken together, the findings of the present study could suggest that the consumers’ requirements could be better fulfilled by choosing cultivars for the specific target functional compounds. From the tested cultivars, if the target is ascorbic acid, carotenoids, and antioxidant activity then ‘Mamirio’ is the best choice. On the other hand, if the target is total phenolics, flavonoids, and GABA then ‘TY VIP’ is the best choice. One could also label ‘Mamirio’ as an ‘antioxidant tomato’ and ‘TY VIP’ as the ‘GABA tomato’.

scholarly journals Variation for Antioxidant Activity and Antioxidants in Tomato

2004 ◽  
Vol 129 (5) ◽  
pp. 704-711 ◽  
Author(s):  
Peter M. Hanson ◽  
Ray-yu Yang ◽  
Jane Wu ◽  
Jen-tzu Chen ◽  
Dolores Ledesma ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Total Phenolics ◽  
Tomato Fruit ◽  
Fruit Size ◽  
Soluble Solids ◽  
Solids Concentration ◽  
Highly Correlated ◽  
Β Carotene ◽  
Soluble Solids Concentration

Tomato (Lycopersicon esculentum Mill.) is among the most widely consumed vegetables worldwide and an important source of certain antioxidants (AO) including lycopene, β-carotene, and vitamin C. Improvement of tomato for content of AO and overall antioxidant activity (AOA) could potentially benefit human health in many countries. We evaluated 50 L. esculentum and three L. pimpinellifolium (L.) Mill. entries for contents of lycopene, β-carotene, ascorbic acid, total phenolics, and two assays for antioxidant activity [anti-radical power (ARP) and inhibition of lipid peroxidation (ILP)] for 2 years during the same period in south Taiwan. We detected high levels of genetic diversity for the AO and AOA measured in this study. Group means of the L. pimpinellifolium entries were significantly higher than L. esculentum group means for ARP, ILP, lycopene, ascorbic acid, phenolics, and soluble solids concentration, suggesting that introgression of alleles from L. pimpinellifolium may have potential to improve cultivated tomato for these traits. Ranking of entries for ILP and ARP were consistent between years, particularly for those entries with the highest means and these assays could be adopted by tomato breeders. Results from ILP and ARP assays were highly correlated (r = 0.82**) and it would be unnecessary to use both assays for tomato. Lycopene, β-carotene, ascorbic acid, soluble solids, and total phenolics were all positively correlated with ARP. Among AO, total phenolics content was most closely associated with ARP (r = 0.90**) and ILP (r = 0.83**); this suggests that phenolics make a major contribution to AOA in tomato fruit. Fruit size was negatively correlated with ARP (r = -0.74**) and ILP (r = -0.71**), indicating that combining large fruit size and high AOA will be challenging.

scholarly journals Antioxidant Compounds, Mineral Content and Antioxidant Activity of Several Tomato Cultivars Grown in Southwestern Romania

2013 ◽  
Vol 41 (1) ◽  
pp. 136 ◽  
Author(s):  
Violeta NOUR ◽  
Ion TRANDAFIR ◽  
Mira E. IONICA
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Trace Elements ◽  
Phenolic Compounds ◽  
Total Phenolics ◽  
Antioxidant Activities ◽  
Fruit Shape ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Tomato Cultivars

Ten indeterminate tomato cultivars differing in fruit shape and typology, grown simultaneously in a greenhouse from Oltenia (Southwestern Romania) and harvested at red ripe stage, were investigated for the contents in ascorbic acid, lycopene, β-carotene, total phenolics, minerals (K, Na, Ca and Mg) and trace elements (Fe, Cu, Mn, Cr, Zn and B). In addition, their antioxidant activities were determined. Significant differences were found among tomato cultivars in all studied antioxidant compounds, as well as in the antioxidant activity. Ascorbic acid ranged from 91.9 to 329.7 mg kg-1 fw, lycopene ranged from 19.7 to 49.0 mg kg-1 fw, while total phenolic compounds varied between 300.2 and 557.8 mg kg-1 fw. Antioxidant activity ranged from 0.81 mmol Trolox kg-1 fw to 1.74 mmol Trolox kg-1 fw and it was significantly correlated to total phenolics content (r = 0.91; p< 0.05). The cocktail type cultivar ‘Tiger’ and the cherry type cultivar ‘Belle’ proved to be the most powerful in antioxidant activity and phenolic compounds while the rectangular plum shaped cultivar ‘Porto’ recorded the highest average lycopene content. A valuable cultivar proved to be the brownish red ‘Sacher’ which registered among the highest contents of phenolics, lycopene and ascorbic acid. Mineral and trace elements contents were also significantly affected by cultivars. Values recorded for K, Ca and Mg ranged from 2139.6 to 3056.9 mg kg-1, 137.7 to 325.8 mg kg-1 and 27.3 to 168.7 mg kg-1 respectively.

Variation for antioxidant activity and antioxidants in a subset of AVRDC—the World Vegetable Center Capsicum core collection

2004 ◽  
Vol 2 (3) ◽  
pp. 153-166 ◽  
Author(s):  
Peter M. Hanson ◽  
Ray-yu Yang ◽  
Susan Lin ◽  
Samson C. S. Tsou ◽  
Tung-Ching Lee ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Core Collection ◽  
Significant Positive Correlation ◽  
Total Phenolics ◽  
Dry Weight ◽  
The World ◽  
Positive Correlations ◽  
Β Carotene

Pepper (Capsicum sp.) is important in human diets in many parts of the world and a major source of several antioxidants, including carotenoids, ascorbic acid, tocopherols and phenolics. More information on genetic diversity within Capsicum for antioxidant (AO) content and antioxidant activity (AOA) could contribute to improved human health. We evaluated 46 Capsicum accessions from AVRDC—the World Vegetable Center Capsicum core collection for content of nine AO (five carotenoids, ascorbic acid, tocopherols α and γ, and total phenolics) and two AOA assays for 2 years in south Taiwan. Ample genetic diversity exists within C. annuum to increase AO content. Based on dry weight values, non-pungent C. annuum entries as a group were significantly greater than pungent entries for contents of β-cryptoxanthin (36%), ascorbic acid (65%), total phenolics (36%) and α-tocopherol (11%). Group means of the brown-fruited entries exceeded the means of red-fruited entries for capsanthin (34%), zeaxanthin (37%), lutein (36%), β-cryptoxanthin (71%), β-carotene (82%), ascorbic acid (19%) and α-tocopherol (40%). Red-fruited C. annuum entries ‘Verdano Poblano’ and ‘Guajillo Ancho’ from Mexico ranked among the entries highest for all carotenoids, ascorbic acid and α-tocopherol. The inhibition of lipid peroxidation (ILP) assay could be adopted for AOA characterization or selection because of high variation among entries and consistent entry performance over years. ILP was positively correlated with phenolics (r=0.72**) and ascorbic acid (r=0.58**) contents. Significant positive correlations were detected between most carotenoids as well as a significant positive correlation between ascorbic acid and total phenolics contents (r=0.78**).

scholarly journals Preharvest Treatment of Methyl Jasmonate and Salicylic Acid Increase the Yield, Antioxidant Activity and GABA Content of Tomato

Agronomy ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 2293
Author(s):  
Min Woo Baek ◽  
Han Ryul Choi ◽  
Lee Yun Jae ◽  
Ho-Min Kang ◽  
Ok-Hwan Lee ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Salicylic Acid ◽  
Methyl Jasmonate ◽  
Total Phenolics ◽  
Antioxidant Activities ◽  
Total Yield ◽  
Soluble Solids ◽  
Meja Treatment ◽  
Β Carotene

This study investigated the effect of preharvest treatment of 0.25 mM methyl jasmonate (MeJA) and 0.5 mM salicylic acid (SA) on quality parameters, most important secondary metabolites (lycopene, β-carotene, ascorbic acid, total phenolics, and flavonoids), antioxidant activities, and amino acid contents of ‘Kumato’ tomato. Treatments with MeJA and SA led to an increase of total yield per plant and were effective in maintaining the fruit quality attributes such as firmness, total soluble solids, titratable acidity, and Brix acid ratio at two maturity stages (S1 and S2). In addition, lycopene, β-carotene, ascorbic acid, total phenolics, and flavonoids were significantly higher in the treated fruit than in the control. Moreover, γ-aminobutyric acid (GABA), essential amino acids, and antioxidant activity increased due to MeJA and SA treatments at both stages, especially with MeJA treatment at S2. Overall results also showed the effectiveness of MeJA treatment than SA on improving the yield and nutritional quality of ‘Kumato’ tomato.

scholarly journals Implications for Degenerative Disorders: Antioxidative Activity, Total Phenols, Flavonoids, Ascorbic Acid, β-Carotene and β-Tocopherol inAloe vera

2009 ◽  
Vol 2 (2) ◽  
pp. 99-106 ◽  
Author(s):  
Nurten Ozsoy ◽  
Eda Candoken ◽  
Nuriye Akev
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Biological Effects ◽  
Aloe Vera ◽  
Total Phenols ◽  
Beneficial Effects ◽  
Degenerative Disorders ◽  
Phosphatidylcholine Liposome ◽  
Aqueous Leaf Extract ◽  
Β Carotene

In order to demonstrate whether the known biological effects ofAloe vera(L.) Burm. fil. could correlate with the antioxidant activity of the plant, the antioxidant activity of the aqueous leaf extract was investigated. The present study demonstrated that the aqueous extract fromA. veraleaves contained naturally occuring antioxidant components, including total phenols, flavonoids, ascorbic acid, β-carotene and α-tocopherol. The extract exhibited inhibitory capacity against Fe3+/ascorbic acid induced phosphatidylcholine liposome oxidation, scavenged stable DPPH•, ABTS•+and superoxide anion radicals, and acted as reductant. In contrast, the leaf inner gel did not show any antioxidant activity. It was concluded that the known beneficial effects ofAloe veracould be attributed to its antioxidant activity and could be related to the presence of phenolic compounds and antioxidant vitamins.

FURTHER STUDIES ON THE BINDING OF γ-AMINOBUTYRIC ACID BY BRAIN

1967 ◽  
Vol 45 (12) ◽  
pp. 1795-1807 ◽  
Author(s):  
Paula Strasberg ◽  
K. A. C. Elliott
Keyword(s):  
Rat Brain ◽  
Mitochondrial Fraction ◽  
Sodium Ion ◽  
The Other ◽  
Aminobutyric Acid ◽  
Sodium Ions ◽  
Ninhydrin Reaction ◽  
Gaba Content

Factors which can interfere with the paper chromatographic – ninhydrin method for determining γ-aminobutyric acid (GABA) are described. The GABA–ninhydrin reaction does not involve loss of CO2. GABA that is occluded in subcellular particles in plain sucrose homogenates of rat brain does not readily exchange with radioactive GABA in solution. The relevant particles are found mostly in the "mitochondrial fraction". These particles deteriorate with time and manipulations, and tend to lose much of their GABA content. The presence of sodium (but not of potassium, calcium, or magnesium) in the suspending medium allows considerably more GABA to be bound. The extra bound GABA is exchangeable with free labelled GABA. Sodium also promotes some exchange between free and occluded GABA. It is concluded from the present and previous results that in brain in vivo very little GABA exists in a freely diffusing situation. There are two forms of bound GABA. One of these is an occluded or storage form which does not readily exchange with free GABA though exchange is to some extent promoted by sodium ions. The other is a form which occurs only in the presence of sodium ion and is freely exchangeable with GABA in solution.

The preventing method of browning and γ-aminobutyric acid (GABA) contained in Luffa cylindrica Roem. cultivated in Okinawa

2021 ◽  
Vol 4 (4) ◽  
pp. 251-258
Author(s):  
Hanagasaki Takashi ◽  
Keyword(s):  
Ascorbic Acid ◽  
Acid Solution ◽  
Room Temperature ◽  
Aminobutyric Acid ◽  
Gamma Aminobutyric Acid ◽  
Luffa Cylindrica ◽  
Air Exposure ◽  
Ascorbic Acid Solution ◽  
Gaba Content ◽  
Prevention Method

Luffa (Luffa cylindrica Roem.) is a popular vegetable in Okinawa, and it has abundant nutrients, including &gamma;-aminobutyric acid (GABA). We focused on GABA content in luffa, taking into consideration registering it as foods with functional claims in Japan. Besides, when selling cut luffa and frozen cut luffa at supermarkets, they are supposed to get browned due to air exposure and other causes. In the present study, we developed the prevention method of browning cut luffa and frozen cut luffa using 0.5 %, 1.0 %, 2.0 %, and 4.0 % ascorbic acid solution. It was found that 55 L of 4.0 % ascorbic acid solution could be used for soaking of 70 kg cut luffa to prevent browning, but GABA content decreased in food processing of luffa in the factory. Besides, GABA content in luffa fruits was found not to change during storage for 07 days at room temperature after harvest.

scholarly journals Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 607
Author(s):  
Susanna Buratti ◽  
Carola Cappa ◽  
Simona Benedetti ◽  
Gabriella Giovanelli
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Nutritional Quality ◽  
Total Phenolics ◽  
Principal Component ◽  
Sensory Characteristics ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Nutritional Properties ◽  
Cooking Method

This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet potatoes; e-senses were applied to interpret the sensory characteristics according to physico-chemical aspects. The nutritional quality was evaluated by determining the concentrations of key components and the antioxidant activity; e-sense data, combined with texture parameters, were processed by a principal component analysis. The cooking method and time significantly influenced the quality of the three products. Boiling, which detrimentally affected ascorbic acid, total phenolic concentration and antioxidant activity, enhanced carotene accessibility. Steaming produced losses in ascorbic acid, increasing total phenolics and carotenoids. Microwaving resulted in minor changes in ascorbic acid concentrations, preserved carotenoids and increased total phenolics. The nutritional quality was better preserved or enhanced using shorter cooking times. The elaboration of the data collected by the e-senses showed a clear evolution according to the cooking method and time. The results helped to determine the cooking method that best preserves the nutritional properties of the vegetables, highlighting the applicability of rapid instrumental methods to interpret the evolution of sensory characteristics.

scholarly journals ANTIOXIDANT ACTIVITY DURING STORAGE OF APPLES SUBJECTED TO IRRADIATION

2015 ◽  
Vol 39 (3) ◽  
pp. 269-275 ◽  
Author(s):  
Camila Argenta Fante ◽  
Heloísa Helena de Siqueira Elias ◽  
Paôla de Castro Henrique ◽  
Ana Carolina Vilas Boas ◽  
Luiz Carlos de Oliveira Lima
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Post Harvest ◽  
Apple Cultivars ◽  
Solids Content ◽  
Physical And Chemical ◽  
Β Carotene ◽  
Low Irradiation

Nowadays, the number of studies about fruit conservation as well as the benefits of consumption of foods rich in antioxidant compounds was increased. This study aimed to quantify antioxidant compounds and their activity and to evaluate the physical and chemical changes during the post-harvest storage of Eva's apple cultivars that were subjected to gamma irradiation at doses of 0; 0.5; 1.0 and 1.5 kGy. The antioxidant activity was measured by the 2.2-diphenyl-1-picrylhydrazyl (DPPH) and the β-carotene/linolenic acid methods. Levels of total phenolics, ascorbic acid, color, and soluble solids were evaluated. The results showed that, regardless of the irradiation dose, there was an increase in % SRL during post-harvest storage of Eva's apples. Low irradiation doses were able to preserve the phenolic compounds, maintain the ascorbic acid levels and avoid an increase in the soluble solids content.

scholarly journals Effects of Red-Bean Tempeh with Various Strains of Rhizopus on GABA Content and Cortisol Level in Zebrafish

2020 ◽  
Vol 8 (9) ◽  
pp. 1330
Author(s):  
Yo-Chia Chen ◽  
Shu-Ling Hsieh ◽  
Chun-Yi Hu
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Cortisol Level ◽  
Lactobacillus Rhamnosus ◽  
The Other ◽  
Aminobutyric Acid ◽  
Bioactive Component ◽  
Alternative Product ◽  
Gaba Content ◽  
Red Bean

Tempeh is traditionally produced by fermenting soybean with the fungus Rhizopus oligosporus found in banana leafs. We wanted to investigate if Taiwan’s flavorful red bean could be used as a healthy substitute for soybeans in tempeh. One bioactive component of tempeh is γ-Aminobutyric acid (GABA). We measured GABA content and shelf-life-related antimicrobial activity in red-bean tempeh made with four strains of Rhizopus, one purchased strain of Rhizopus, and an experimental co-cultured group (Rhizopus and Lactobacillus rhamnosus BCRC16000) as well as cortisol in red-bean-tempeh-treated zebrafish. GABA was highest in the co-culture group (19.028 ± 1.831 g kg−1), followed by screened Strain 1, the purchased strain, and screened Strain 4. All strains had antibacterial activity on S. aureus and B. cereus. The extract significantly reduced cortisol in zebrafish. However, Strain 1, with less GABA than some of the other strains, had the best effect on cortisol level, suggesting that other components in red-bean tempeh may also affect stress-related cortisol. We found the benefits of red-bean tempeh to be similar to those reported for soybean-produced tempeh, suggesting that it could be produced as an alternative product. Considering the Taiwanese appreciation of the red-bean flavor, it might find a welcoming market.

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