scholarly journals Changes in Bioactive Compounds, Antioxidant Activity, and Nutritional Quality of Blood Orange Cultivars at Different Storage Temperatures

Antioxidants ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1016
Author(s):  
Fariborz Habibi ◽  
Asghar Ramezanian ◽  
Fabián Guillén ◽  
Salvador Castillo ◽  
María Serrano ◽  
...  
Keyword(s):  
Antioxidant Enzymes ◽  
Bioactive Compounds ◽  
Nutritional Quality ◽  
Prolonged Storage ◽  
Storage Duration ◽  
Total Anthocyanins ◽  
Phenolics Content ◽  
Storage Temperatures ◽  
Blood Orange

Information about the postharvest physiological behavior of blood orange cultivars can provide comprehensive insight into the best period of storage to maintain the highest fruit quality during prolonged cold storage. In this paper, changes in nutritional quality, bioactive compounds, and antioxidant enzymes in the juice of four blood orange cultivars (“Moro”, “Tarocco”, “Sanguinello”, and “Sanguine”) stored at 2 and 5 °C were studied. Parameters were measured after 0, 30, 60, 90, 120, 150, and 180 days, plus 2 days at 20 °C for shelf life. Sucrose was the sugar found in higher concentrations and decreased during storage in all cultivars, as did glucose and fructose. Organic acids decreased at both temperatures, with the highest content found in “Sanguinello”, especially major (citric acid) and ascorbic acid. Total phenolics content (TPC), total anthocyanins (TAC), and individual cyanidin 3-glucoside and cyanidin 3-(6″-malonylglucoside) increased for all cultivars, with “Sanguinello” having higher concentrations. The antioxidant enzymes catalase (CAT), ascorbate peroxidase (APX), and superoxide dismutase (SOD) were also higher in “Sanguinello” and increased during storage. Overall, these results together with the sensory analysis suggested that “Sanguinello” would be the best cultivar for prolonged storage. The results of this study could be useful to select the best storage duration and temperature for each cultivar and provide the presence of such a high-value commodity for fresh consumption or juice processing long after the harvest season.

scholarly journals Changes in Bioactive Compounds, Antioxidant Activity and Nutritional Quality of Blood Orange Cultivars at Different Storage Temperatures

2020 ◽  
Author(s):  
Fariborz Habibi ◽  
Asghar Ramezanian ◽  
Fabian Guillén ◽  
Salvador Castillo ◽  
María Serrano ◽  
...  
Keyword(s):  
Antioxidant Enzymes ◽  
Bioactive Compounds ◽  
Nutritional Quality ◽  
Prolonged Storage ◽  
Total Anthocyanins ◽  
Phenolics Content ◽  
The Individual ◽  
Storage Temperatures ◽  
Blood Orange

The changes in nutritional quality, bioactive compounds and antioxidant enzymes in the juice of four blood orange cultivars (‘Moro’, ‘Tarocco’, ‘Sanguinello’ and ‘Sanguine’) stored during 6 months at 2 and 5 °C plus 2 days at 20 °C for shelf life were studied. Sucrose was the sugar found at higher concentration and decreased during storage for all cultivars, as did glucose and fructose. Organic acids decreased at both temperatures and the highest content was found in ‘Sanguinello’, especially the major (citric acid) and ascorbic acid. Total phenolics content (TPC), total anthocyanins (TAC), and the individual (cyanidin 3-glucoside and cyanidin 3-(6″-malonylglucoside)) increased for all cultivars, the ‘Sanguinello’ having the higher concentrations. Antioxidant enzymes catalase (CAT), ascorbate peroxidase (APX) and superoxide dismutase (SOD) were higher also in ‘Sanguinello’ and increased during storage. Overall, these results together with the sensory analysis suggest that ‘Sanguinello’ would be the best cultivar for prolonged storage.

Comparative assessment of bioactive compounds, antioxidant capacity and nutritional quality of red seaweeds and water spinach

2021 ◽  
pp. 101878
Author(s):  
Md. Solaiman Hossain ◽  
Saad Al-din Sifat ◽  
M. Afzal Hossain ◽  
Sazlina Salleh ◽  
Mofazzal Hossain ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Nutritional Quality ◽  
Comparative Assessment ◽  
Water Spinach ◽  
Red Seaweeds

Effects of pasteurization and storage conditions on donkey milk nutritional and hygienic characteristics

2018 ◽  
Vol 85 (4) ◽  
pp. 445-448 ◽  
Author(s):  
Mina Martini ◽  
Federica Salari ◽  
Iolanda Altomonte ◽  
Giuseppe Ragona ◽  
Alice Piazza ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Storage Conditions ◽  
Prolonged Storage ◽  
Microbiological Analysis ◽  
Thermal Treatments ◽  
Donkey Milk ◽  
Freezing Temperatures ◽  
Few Data ◽  
And Storage

Until now there are only few data on the effects of thermal treatments on the nutritional and hygienic characteristics of donkey milk. This Research Communication aims to provide information on the effects of pasteurization (at +65 °C for 30 min) and prolonged storage at refrigeration and freezing temperatures (21 d at + 3 °C ± 2 °C and up to 90 d at −20 °C ± 5 °C) on some nutritional and hygienic characteristics of Amiata donkey milk. The milk was monitored by chemical and microbiological analysis. Pasteurization ensured compliance with EC Regulation No 1441/2007, as Enterobacteriaceae were never found in the milk, or during storage at refrigeration and freezing temperatures. Colony count at 30 °C in pasteurized milk never went beyond 1 log CFU/ml. The heat treatment and the storage did not result in any variations in the main constituents of the milk. Only a decrease in lactose and few variations in some fatty acids at 90 d of freezing were observed. In conclusion, pasteurization was able to achieve and maintain a high hygienic-sanitary quality over time; storage at refrigeration or freezing temperatures did not alter the nutritional quality of fat and the gross composition of the product. These findings are useful to improve knowledge on the milk shelf life in order to guarantee safety and nutritional quality for infants who need small quantities of daily milk.

ALGAS MARINAS COMO FUENTE DE COMPUESTOS BIOACTIVOS EN BENEFICIO DE LA SALUD HUMANA: UN ARTÍCULO DE REVISIÓN/ SEAWEEDS AS SOURCES OF BIOACTIVE COMPOUNDS IN THE BENEFIT OF HUMAN HEALTH: A REVIEW

Biotecnia ◽  
2016 ◽  
Vol 18 (3) ◽  
pp. 20-27
Author(s):  
Richard Gutiérrez Cuesta ◽  
Kethia L. González García ◽  
Olga del R. Valdés Iglesias ◽  
Yasnay Hernández Rivera, ◽  
Yulexi Acosta Suárez
Keyword(s):  
Bioactive Compounds ◽  
Nutritional Quality ◽  
Functional Food ◽  
Food Source ◽  
Protein Structures ◽  
Nutritional Supplements ◽  
Asian Countries ◽  
High Quality ◽  
Ancient Times

Las algas han sido utilizadas desde tiempos remotos como alimento principalmente por países asiáticos. Son usadas en la actualidad en muchos otros países como fertilizantes, biocombustibles, fuentes de hidrocoloides entre otras aplicaciones. Su alto contenido de proteínas, lípidos poliinsaturados, fibra dietética, vitaminas y minerales las hacen una fuente atractiva de alimentos funcionales. También poseen sustancias con valor nutracéutico, como los compuestos fenólicos y las clorofilas. En Cuba se evidencia la existencia de ellas en la plataforma insular incluidas las zonas costeras y las bahías. Sin embargo, hasta el presente no existen suplementos nutricionales ni productos farmacéuticos en el mercado nacional elaborados a partir de las macroalgas. La calidad nutritiva de algas marinas junto al alto contenido de compuestos bioactivos con propiedades beneficiosas para la salud, constituyen dos razones importantes para fundamentar su consumo. Además, las algas poseen en su composición, polisacáridos que permiten su incorporación en alimentos cárnicos y en pastas, manteniendo o mejorando su calidad sensorial, nutritiva y saludable. ABSTRACTSince ancient times, algae have been used as a food source fundamentally by Asian countries. They are employed in our times as fertilizer, biogas, in hydrocolloids’ industry and others. Its composition in high quality proteins, polyunsatured lipids, dietary fiber, vitamins and minerals are determinants to declare algae as an attractive functional food. Furthermore, algae have nutraceutical substances, including phenols and chlorophylls. In Cuba, they are present in all Cuban seashore and harbors. However, no macroalgae’s nutritional supplements or pharmaceutic products in the Cuban market exist. The nutritional quality of seaweed alongside the high content of bioactive compounds with beneficial health properties, constitute two important reasons to increase consumption. Moreover, algae have in their composition protein structures that allows its incorporation into of meat and pasta foods, maintaining or improving their sensory, nutritious and healthy quality.

scholarly journals Plant- and Seaweed-Based Extracts Increase Yield but Differentially Modulate Nutritional Quality of Greenhouse Spinach through Biostimulant Action

Agronomy ◽  
2018 ◽  
Vol 8 (7) ◽  
pp. 126 ◽  
Author(s):  
Youssef Rouphael ◽  
Maria Giordano ◽  
Mariateresa Cardarelli ◽  
Eugenio Cozzolino ◽  
Mauro Mori ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Nutritional Quality ◽  
Foliar Application ◽  
Protein Hydrolysate ◽  
Chlorophyll Biosynthesis ◽  
Crop Productivity ◽  
Growth Cycle ◽  
High Yield ◽  
Nitrate Accumulation

Plant biostimulants (PBs) such as protein hydrolysates and seaweed extracts are attracting the increasing interest of scientists and vegetable growers for their potential toenhance yield and nutritional quality. The current study assessed crop productivity, leaf colorimetry, mineral profile and bioactive compounds of greenhouse spinach in response to the foliar application of three PBs: legume-derived protein hydrolysate [PH], extract of seaweed Ecklonia maxima or mixture of vegetal oils, herbal and seaweed Ascophyllum nodosum extracts. Plants were PB-treated at a rate of 3 mL L−1 four times during their growth cycle at weekly intervals. Foliar PB applications enhanced fresh yield, dry biomass and leaf area of spinach in comparison with untreated plants. Improved yield performance with PB applications was associated with improved chlorophyll biosynthesis (higher SPAD index). The three PB treatments elicited an increase in bioactive compounds (total phenols and ascorbic acid), thus raised the functional quality of spinach. The application of PH enhanced K and Mg concentrations and did not result in increased nitrate accumulation as observed with the other two PB treatments. Our findings can assist vegetable farmers and the agro-food industry in adopting innovative and sustainable tools such as PB for complementing a high yield with premium quality.

scholarly journals Quantitative and Qualitative Identification of Bioactive Compounds in Edible Flowers of Black and Bristly Locust and Their Antioxidant Activity

Biomolecules ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 1603
Author(s):  
Ewelina Hallmann
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Dry Matter ◽  
Black Locust ◽  
Robinia Pseudoacacia ◽  
Green Areas ◽  
The Status ◽  
Total Anthocyanins ◽  
Excellent Source

Black and bristly locust flowers are an excellent source of polyphenols, including flavonols, phenolic acids, and anthocyanins. In the present literature, there is a lack of studies showing the quantity and quality of phenolic compounds from different locust flowers. There are a few studies on the status of polyphenols in black locust flowers and their products but not bristly locusts. The aims of this study were to analyze and compare the concentrations of bioactive compounds from Robinia pseudoacacia and Robinia hispida flowers over two years. These two species of plants from six independent locations (parks and green areas) located in Warsaw were assessed in this study. The dry matter and polyphenol contents of the flowers were determined. Black locust flower samples contained significantly more myricetin and luteolin. Only bristly locust flowers contained anthocyanins. Five individual anthocyanins were identified in the pink-colored bristly locust flowers. Pelargonidin-3-O-glucoside and cyanidin-3-O-glucoside were the predominant forms in the pool of total anthocyanins.

scholarly journals Effect of Storage on the Nutritional Quality of Queen Garnet Plum

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 352
Author(s):  
Gethmini Kodagoda ◽  
Hung T. Hong ◽  
Tim J. O’Hare ◽  
Yasmina Sultanbawa ◽  
Bruce Topp ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Fold Increase ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Total Sugars ◽  
Storage Temperatures ◽  
Different Tissues

Due to high perishability, plums are harvested at an early stage of maturity to extend postharvest storage life. Storage time and temperature can significantly affect the phytochemical and sugar composition of plums, altering their palatability and nutritional quality. In this study, variations in physiochemical properties (total soluble solids (TSS), titratable acidity (TA), color (chroma and hue angle)), phytochemical composition (total phenolic content (TPC), total anthocyanin content (TAC), and carotenoids), and sugars in three different tissues of the Queen Garnet plum (QGP) during storage at two common domestic storage temperatures (4 and 23 °C) were evaluated. There was an increase (p > 0.05) in TSS and a reduction (p < 0.05) in TA of the outer flesh at 23 °C. Chroma values of all the tissues reduced (p < 0.05) at 23 °C. At 4 °C, chroma values fluctuated between storage days. The TAC of the peel was the highest (p < 0.05) among the different tissues and continued to increase up to 10 days of storage at 23 °C (3-fold increase). At 4 °C, the highest (p < 0.05) TAC (peel) was observed after 14 days of storage (1.2-fold increase). TPC showed similar results. The highest (p < 0.05) TPC was recorded in the peel after 10 days of storage at 23 °C (2.3-fold increase) and after 14 days of storage at 4 °C (1.3-fold increase), respectively. Total carotenoids in the flesh samples at both storage temperatures were reduced (p < 0.05) after 14 days. Total sugars also decreased during storage. The results of the present study clearly showed that common domestic storage conditions can improve the nutritional quality of plums by increasing the content of bioactive anthocyanins and other phenolic compounds. However, the increase in phytochemicals needs to be counterbalanced with the decrease in total sugars and TA potentially affecting the sensory attributes of the plums.

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