scholarly journals Preharvest Salicylate Treatments Enhance Antioxidant Compounds, Color and Crop Yield in Low Pigmented-Table Grape Cultivars and Preserve Quality Traits during Storage

Antioxidants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 832
Author(s):  
María E. García-Pastor ◽  
Pedro J. Zapata ◽  
Salvador Castillo ◽  
Domingo Martínez-Romero ◽  
Daniel Valero ◽  
...  
Keyword(s):  
Salicylic Acid ◽  
Crop Yield ◽  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Table Grape ◽  
Prolonged Storage ◽  
Antioxidant Compounds ◽  
Quality Traits ◽  
High Concentration ◽  
Table Grapes

Previous reports reported on the effectiveness of preharvest salicylic acid (SA) treatment on increasing fruit quality properties although no information is available about acetyl salicylic acid (ASA) and methyl salicylate (MeSa) treatments. Thus, SA, ASA and MeSa were applied at 1, 5, and 10 mM in 2016 and at 1, 0.1 and 0.01 mM in 2017 to vines of ‘Magenta’ and ‘Crimson’ table grapes. Preharvest salicylate treatments at high concentration, 5 and 10 mM, delayed berry ripening and reduced crop yield, while ripening was accelerated and yield increased at lower concentrations. In addition, SA, ASA, and MeSa treatments, at 1, 0.1, and 0.01 mM, improved berry color due to increased concentration of total and individual anthocyanins, for both cultivars. Quality parameters, and especially, antioxidant bioactive compounds, such as total phenolics and total and individual anthocyanins, were found at higher levels in treated berries at harvest and during prolonged cold storage, the highest effects being found in 0.1 mM MeSa treated table grapes. Overall, it could be concluded that MeSa treatment at 0.1 mM could be the most useful tool to increase bioactive compounds with antioxidant properties in table grape and in turn, their health beneficial properties, with additional effects on increasing crop yield, accelerating on-vine ripening process and maintaining quality traits during prolonged storage.

scholarly journals Sustainable Biosynthesis of Antioxidants from Koji Rice Fermented with Aspergillus flavus Using Microwave-Assisted Extraction

2021 ◽  
Vol 11 (1) ◽  
pp. 430
Author(s):  
Hassan Hadi Mehdi Al Rubaiy ◽  
Ammar Altemimi ◽  
Ali Khudair Jaber Al Rikabi ◽  
Naoufal Lakhssassi ◽  
Anubhav Pratap-Singh
Keyword(s):  
Ethyl Acetate ◽  
Aspergillus Flavus ◽  
Bioactive Compounds ◽  
Ethylenediaminetetraacetic Acid ◽  
Ethyl Acetate Extract ◽  
Antioxidant Properties ◽  
Antioxidant Compounds ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction

The present study proposes microwave-assisted extraction as a sustainable technique for the biosynthesis of bioactive compounds from rice fermented with Aspergillus flavus (koji). First, fermentation conditions (i.e., pH from 3–12, five temperatures from 20–40 °C, and four culture-fermentation media viz. wheat, wheat bran, malt and rice) were optimized for producing microbial bioactive compounds. Microwave extraction was performed at 2450 MHz and 500 W for 20, 30, and 40 s with seven solvents (distilled water, ethyl acetate, hexane, ethanol, chloroform, diethyl ether, and methanol). The obtained results revealed that ethyl acetate is the most appropriate solvent for extraction. Effects of this ethyl acetate extract were compared with a commercial synthetic antioxidant. Antioxidant properties were enhanced by preventing the oxidation of the linoleic acid (C18H32O2) with an inhibition rate (antioxidant efficacy) of 73.13%. Notably, the ferrous ion binding ability was marginally lower when compared to the disodium salt of ethylenediaminetetraacetic acid (EDTA). Additionally, the obtained total content of phenolic compounds in the ethyl acetate extract of fermented rice (koji) by Aspergillus flavus was 232.11 mg based on gallic acid/mL. Antioxidant compounds in the ethyl acetate extract of fermented rice showed stability under neutral conditions, as well as at high temperatures reaching 185 °C during 2 h, but were unstable under acidic and alkaline conditions. The results demonstrate the efficacy of novel microwave-assisted extraction technique for accelerating antioxidant production during rice fermentation.

scholarly journals Thai Curcuma Species: Antioxidant and Bioactive Compounds

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1219 ◽  
Author(s):  
Supawadee Burapan ◽  
Mihyang Kim ◽  
Yingyong Paisooksantivatana ◽  
Bekir Engin Eser ◽  
Jaehong Han
Keyword(s):  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
High Concentration ◽  
Food Applications

For the functional food applications, antioxidant properties and the bioactive compounds of the 23 Curcuma species commercially cultivated in Thailand were studied. Total phenolic content and DPPH radical scavenging activity were determined. The concentrations of eight bioactive compounds, including curcumin (1), demethoxycurcumin (2), bisdemethoxycurcumin (3), 1,7-diphenyl-(4E,6E)-4,6-heptadien-3-ol (4), germacrone (5), furanodienone (6), zederone (7), and ar-turmerone (8), were determined from the Curcuma by HPLC. While the total phenolic content of C. longa was highest (22.3 ± 2.4 mg GAE/g, mg of gallic acid equivalents), C. Wan Na-Natong exhibited the highest DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical scavenging activity. Twenty-three Curcuma species showed characteristic distributions of the bioactive compounds, which can be utilized for the identification and authentication of the cultivated Curcuma species. C. longa contained the highest content of curcumin (1) (304.9 ± 0.1 mg/g) and C. angustifolia contained the highest content of germacrone (5) (373.9 ± 1.1 mg/g). It was noteworthy that 1,7-diphenyl-(4E,6E)-4,6-heptadien-3-ol (4) was found only from C. comosa at a very high concentration (300.7 ± 1.4 mg/g). It was concluded that Thai Curcuma species have a great potential for the application of functional foods and ingredients.

scholarly journals Effects of Melatonin Treatment on Sweet Cherry Tree Yield and Fruit Quality

Agronomy ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 3
Author(s):  
Alberto Carrión-Antolí ◽  
José Manuel Lorente-Mento ◽  
Juan Miguel Valverde ◽  
Salvador Castillo ◽  
Daniel Valero ◽  
...  
Keyword(s):  
Crop Yield ◽  
Bioactive Compounds ◽  
Fruit Quality ◽  
Sweet Cherry ◽  
Foliar Spray ◽  
Quality Traits ◽  
Melatonin Treatment ◽  
Key Points ◽  
Adverse Weather ◽  
Sweet Cherry Cultivars

The effects of preharvest melatonin treatment, applied as foliar spray at 0.1, 0.3 and 0.5 mM concentration at three key points of fruit development (pit hardening, initial colour changes and 3 days before harvesting), on crop yield and fruit quality properties at harvest was evaluated in three sweet cherry cultivars, ‘Prime Giant’, ‘Lapins’ and ‘Sweet Heart’, and two years, 2019 and 2020. The results showed that melatonin treatment had no effect on crop yield, except for the ‘Lapins’ cultivar, in which increases were found. However, decayed and cracked fruit percentage was decreased in all cultivars in 2020 when adverse weather conditions occurred and commercial crop yield was increased, especially for 0.3 mM dose. Fruit quality traits at harvest, such as fruit weight, colour, firmness, total soluble solids and titratable acidity, were enhanced by melatonin treatments in all sweet cherry cultivars and in both years. Moreover, bioactive compounds, such as total phenolics and total and individual anthocyanins, were also found at higher levels in fruit from melatonin-treated trees with respect to controls. Thus, taking into account all these effects, 0.3 mM melatonin foliar spray, at three key points of fruit developmental stages, could be a useful tool to improve crop yield and quality traits of sweet cherries, especially their content on bioactive compounds with antioxidant properties and health beneficial effects.

scholarly journals A Recent Optimization and Advancement in the Development of Microwave-Assisted Extraction of Microbial Bioactive Compounds

2019 ◽  
Author(s):  
Hassan Hadi Mehdi AL Rubaiy ◽  
Ammar Altemimi ◽  
Ali Khudair Jaber Al Rikabi ◽  
Uttpal Anand ◽  
Naoufal Lakhssassi
Keyword(s):  
Ethyl Acetate ◽  
Bioactive Compounds ◽  
Ethyl Acetate Extract ◽  
Antioxidant Properties ◽  
Total Content ◽  
Antioxidant Compounds ◽  
Assisted Extraction ◽  
Alkaline Conditions ◽  
The Stability ◽  
Neutral Conditions

The current study aims to study the optimal fermentation conditions for producing microbial bioactive compounds. The microwave parameters consist on 2450 MHz, and 500-watt for 20, 30, and 40 seconds. The solubility of solvents was tested for the extraction of antioxidant compounds from fermented rice (Koji) by A. flavus, Ethyl acetate was the best solvent used for extraction purposes. Antioxidant properties were differentiated by blocking the oxidation of the linoleic acid with an inhibition rate of 73.13% at a concentration of 200 mg/mL, in addition to increasing its effectiveness for free radical extraction and reduction strength by increasing concentrations gradually. The bond ability to irons was lower compared to the EDTA-2Na, in addition to the obtained total content corresponding to phenolic compounds in the ethyl acetate extract of fermented rice (Koji) by A. flavus was 232.11 mg, on the basis of galic acid/mg. The stability of the antioxidant compounds of the ethyl acetate extract of fermented rice (Koji) by A. flavus was also studied; showing stability under neutral conditions, as well as at high temperatures (185 °C during two hours). However, no stability was obtained under acidic and alkaline conditions.

scholarly journals Chemical profile and antioxidant potential of four table grape (Vitis vinifera) cultivars grown in Douro region, Portugal

2018 ◽  
Vol 33 (2) ◽  
pp. 125-135 ◽  
Author(s):  
Ana Mota ◽  
Joana Pinto ◽  
Ivo Fartouce ◽  
Maria José Correia ◽  
Rui Costa ◽  
...  
Keyword(s):  
Organic Acids ◽  
Protocatechuic Acid ◽  
Antioxidant Properties ◽  
Table Grape ◽  
Point Of View ◽  
Maturity Stage ◽  
Chemical Profile ◽  
Free Sugars ◽  
Table Grapes ◽  
Organic Acids And Sugars

The aim of this work was to improve the knowledge about the potential of Douro region (North of Portugal) to produce table grapes of superior quality. Skin, pulp, and seeds of four table grapes ‘Alphonse Lavallée’, ‘Cardinal’, ‘Dona Maria’ and ‘Muscat Hamburgo’ produced in Dour region, collected at commercial maturity stage, were evaluated. Phenolic compounds, organic acids and sugars were determined in each cultivar and in the different parts of the grape by HPLC-DAD, while the antioxidant properties were evaluated by DPPH, Cuprac and lipid peroxidation assays. Phenolics from different classes were found: four anthocyanins (delphynidin, cyanidin, petunidin and malvidin), two hydroxibenzoic acids (gallic acid and protocatechuic acid), three hydroxycinnamic acids (caffeic, chlorogenic and coumaric acids), one flavonol (rutin), three flavan-3-ols ((+)-catechin, (-)-epicatechin, and (-)-epicagallocatechin)), one oligomer (procyanidin B2) and one stilbene (resveratrol). In addition, three organic acids (tartaric, malic and citric acids) and two types of sugars (glucose and fructose) were detected in all samples. Differences were found between cultivars (p<0.001) and sample material type (p<0.001). Skins presented the higher content in anthocyanins, seeds in flavan-3-ols and pulps in phenolic acids, organic acids and free-sugars. The cultivar ‘Cardinal’ showed the highest content in phytochemicals, while ‘Dona Maria’ was the cultivar with the lowest content. Nonetheless, the content of flavan-3-ols and organic acids in ‘Dona Maria’, associated with its higher antioxidant capacity, makes it an interesting choice as table grape from healthier point of view. According to our results, Douro region have proper environmental conditions to produce these table grapes.

scholarly journals The Fate of Physico-Chemical Characteristics and Antioxidant Properties in Dried and Roasted ‘Super Hot’ Chili Fruit

2020 ◽  
Author(s):  
Esther Shiau Ping Yap ◽  
Apiradee Uthairatanakij ◽  
Natta Laohakunjit ◽  
Pongphen Jitareerat ◽  
Punchira Vongsawasdi ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Health Benefits ◽  
Bound State ◽  
Antioxidant Compounds ◽  
Physicochemical Changes ◽  
Color Retention ◽  
Hot Air ◽  
Physico Chemical ◽  
Red Color

Abstract Dried and roasted chilies are used in many recipes due to higher pungency, especially in Asia. However, the roasting process is usually done on a pan, or wok without temperature control. Thus, this study aimed to evaluate the effects of different hot air oven drying temperatures (60, 80 and 100 °C), roasting temperatures (120, 140 and 160 °C) and times (30, 60, 120 min and at 12–13% moisture content (MC)) on the physicochemical changes in dried ‘Super Hot’ chili fruits. High antioxidant compounds that have health benefits were detected in dried chili samples such as capsaicinoids, limonene, pinene, tocopherol, and oleic acid regardless of temperature and time of drying. Chilies dried at 60 °C until reaching 12–13% MC (1440 min) had better color retention and DPPH• values. In contrast, the contents of bioactive compounds were the highest at 160 °C, despite having a darker red color. This result showed that chilies dried or roasted at high temperatures allowed the bioactive compounds to be released from the bound state and can be easily absorbed during consumption. Thus, hot air oven roasting at 160 °C can be applied to improve bioactive compounds and antioxidant activity in ‘Super Hot’ chili for health benefits and taste.

scholarly journals Exogenous Melatonin Improves Fruit Quality Features, Health Promoting Antioxidant Compounds and Yield Traits in Tomato Fruits under Acid Rain Stress

Molecules ◽  
2018 ◽  
Vol 23 (8) ◽  
pp. 1868 ◽  
Author(s):  
Biswojit Debnath ◽  
Mubasher Hussain ◽  
Min Li ◽  
Xiaocao Lu ◽  
Yueting Sun ◽  
...  
Keyword(s):  
Acid Rain ◽  
Bioactive Compounds ◽  
Fruit Quality ◽  
Antioxidant Activities ◽  
Antioxidant Compounds ◽  
Yield Traits ◽  
Quality Traits ◽  
Tomato Fruits ◽  
Exogenous Melatonin ◽  
Study Results

Acid rain is a serious worldwide environmental problem which reduces the growth and yield of crops. Melatonin, as a pleiotropic molecule has been known to improve stress tolerance by limiting the oxidative damage of plants exposed to adverse environments. However, the role of exogenous melatonin particularly on the yield and antioxidant compounds in tomato fruits under abiotic stress condition remains inexpressible. This observation aims to identify the influence of melatonin treatment under simulated acid rain (SAR) condition on fruit qualities, phenolics, flavonoids, and carotenoids concentration in fruits, and yield of tomatoes. Our study results showed that the fruits of SAR-stressed plants had higher quality traits and antioxidant bioactive compounds by increasing antioxidant activities against SAR-induced oxidative stress compared with fruits of control plants. Nonetheless, these improvements to antioxidant activities in fruits under SAR-condition remained unable to prevent the reduction of the yield. However, SAR-stressed plants treated by melatonin exhibited upgradation on the fruit quality traits, antioxidant compounds and yield attributes through accelerating oxidant-scavenging antioxidant actions in fruits compared with fruits of SAR-stressed plants. Meanwhile, our results suggest that exogenous melatonin plays an important role in improvement of bioactive compounds and yield traits in tomato fruits through regulating antioxidant system.

scholarly journals Cinnamomum zeylanicum: Morphology, Antioxidant Properties and Bioactive Compounds

2021 ◽  
Author(s):  
Asel Chandula Weerasekera ◽  
Kanchana Samarasinghe ◽  
Heethaka Krishantha Sameera de Zoysa ◽  
Thushara Chathuranga Bamunuarachchige ◽  
Viduranga Yashasvi Waisundara
Keyword(s):  
Essential Oils ◽  
Bioactive Compounds ◽  
Insulin Signaling ◽  
Positive Impact ◽  
Antioxidant Properties ◽  
Antioxidant Compounds ◽  
Cinnamomum Zeylanicum ◽  
Food Borne ◽  
Spoilage Bacteria ◽  
Progression Of Disease

Cinnamomum zeylanicum is one of the oldest spices used for culinary purposes in Asian countries. Its extracts have demonstrated a positive impact on controlling the progression of disease pathologies due to antioxidant, anti-inflammatory, antimicrobial, anticancer, anti-mutagenic, anti-tyrosinase and antidiabetic characteristics. C. zeylanicum also has its unique variations which makes it necessary to distinguish it from other species of cinnamon. Phenolic compounds such as cinnamaldehyde, eugenol, carvacrol, cinnamic acetate and thymol are the main compounds that can be found in essential oils of C. zeylanicum. However, cinnamaldehyde and eugenol act as the main bioactive antioxidant compounds found in C. zeylanicum because of their active functional groups in the structures. There are many examples of the use of C. zeylanicum extracts for medicinal purposes, specifically cinnamon metabolite proanthocyanidins which suppress inflammatory compounds and help pathways such as insulin signaling. Moreover, the bioactive compounds in essential oils of this plant are used against many pathogenic (including food-borne) and spoilage bacteria.

Flavones and Their Analogues as Bioactive Compounds – An Overview

2019 ◽  
Vol 16 (4) ◽  
pp. 377-391 ◽  
Author(s):  
B.S. Jayashree ◽  
H. Venkatachalam ◽  
Sanchari Basu Mallik
Keyword(s):  
Biological Activity ◽  
Free Radical ◽  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Cost Effective ◽  
Free Radical Scavenging ◽  
Polyphenolic Compounds ◽  
Pharmacological Activities ◽  
Poor Solubility

Flavonoids constitute a large group of polyphenolic compounds that are known to have antioxidant properties, through their free radical scavenging abilities. They possess a chromone (γ- benzopyrone) moiety, responsible for eliciting many pharmacological activities. Even though, natural flavonoids are highly potent, owing to their poor solubility, they are less used. Therefore, attempts have been made to improve their stability, solubility, efficacy and kinetics by introducing various substituents on the flavone ring. For nearly the last two decades, flavones were synthesized in our laboratory by simple, convenient and cost-effective methods, with the knowledge of both synthetic and semi-synthetic chemistry. In this direction, it was considered worthwhile to present an overview on the synthesized flavonoids. This review creates a platform for highlighting various modifications done on the flavone system along with their biological activity.

Sign in / Sign up

Export Citation Format

Share Document