scholarly journals Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period

Foods ◽  
2018 ◽  
Vol 7 (11) ◽  
pp. 188 ◽  
Author(s):  
Jasminka Giacometti ◽  
Čedomila Milin ◽  
Fabio Giacometti ◽  
Zlatko Ciganj
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Optimal Harvesting ◽  
Crop Season ◽  
Northern Adriatic ◽  
Harvesting Time ◽  
Olive Oils ◽  
Ripening Stages ◽  
Olive Cultivars

The aim of this study was the monitoring of the chemical composition of olive oil at different ripening stages to determine the appropriate harvesting time during any given crop season in the northern Adriatic region. For this purpose, from September to November, two Croatian olive cultivars (Drobnica and Buza) were taken from two different olive orchards and for the respective olive oils, prepared on a laboratory scale, the major saponifiable, unsaponifiable and phenolic compounds were determined. Based on the chemical analyses performed, the optimal harvesting time has been set in October for both cultivars. Buza had a higher oleic acid, but lower total sterols, squalene and total alkanols. Compared to the local cultivars, the studied cultivars had a high total phenolic content and antioxidant activity. The antioxidant activity and concentrations of total phenols correlated with α-tocopherol in oil samples taken during the ripening progress. Finally, trace minerals detected in Buza and Drobnica oil differed, which can be an indicator of oxidative stability and authenticity of oils.

scholarly journals EFFECT OF MATURITY STAGES AND SOLVENT POLARITY ON PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF GUAVA CULTIVARS

2021 ◽  
Vol 21 (no 1) ◽  
Author(s):  
Surabhi Shukla ◽  
Radha Kushwaha ◽  
Monika Singh ◽  
Jyotsana Singh ◽  
Vinita Puranik ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Antioxidant Activities ◽  
Solvent Polarity ◽  
Total Phenolic ◽  
Maturity Stages ◽  
Ripening Stages

Tropical fruits claim to have phenolic compounds that have been reported to possess strong antioxidant activity. The study investigatedantioxidant activity and total phenolic content of five Guava cultivars namely Allahabad Safeda, Allahabad Surkha, Lalit, Chittidar and Apple color harvested at three fruit ripening stages (unripe, semi-ripe and ripe) and extracted by four solvents (ethanol, methanol, acetone and water) with different polarities (50%, 70% and 100%).The findings suggest that guava cultivars with maturity stages and extracting solvent affected its phenolic content and antioxidant activity significantly. Pure solvents were inefficient extraction medium for antioxidants. Enhanced extraction yields were obtained from solvent containing higher water concentrations and 50% ethanol is a recommended solvent for extracting antioxidants compounds from guava fruit. High correlations between phenolic compositions and antioxidant activities of guava extracts were observed. The total phenolics and antioxidant capacity decreases as the ripening proceeds (unripe>semi-ripe>ripe) in all five cultivars.This study facilitates information on the total phenolic content and antioxidant capacities of guava cultivars which is an important commercial fruit. Results obtained showed that solvent polarities and ripening stages played the major role in extraction of ployphenolics from Guava. The significant declines in the levels of total phenolics and antioxidant capacity during fruit development suggest that the unripe fruits can also be taken for processing into nutraceutical foods.

scholarly journals Antioxidant Activity and Anthocyanin Contents in Olives (cv Cellina di Nardò) during Ripening and after Fermentation

Antioxidants ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 138 ◽  
Author(s):  
Alessio Aprile ◽  
Carmine Negro ◽  
Erika Sabella ◽  
Andrea Luvisi ◽  
Francesca Nicolì ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Dry Weight ◽  
Olive Tree ◽  
Total Phenolic ◽  
Table Olives ◽  
Ripening Stages ◽  
Black Olive ◽  
First Time ◽  
Black Color

The olive tree “Cellina di Nardò” (CdN) is one of the most widespread cultivars in Southern Italy, mainly grown in the Provinces of Lecce, Taranto, and Brindisi over a total of about 60,000 hectares. Although this cultivar is mainly used for oil production, the drupes are also suitable and potentially marketable as table olives. When used for this purpose, olives are harvested after complete maturation, which gives to them a naturally black color due to anthocyanin accumulation. This survey reports for the first time on the total phenolic content (TPC), anthocyanin characterization, and antioxidant activity of CdN olive fruits during ripening and after fermentation. The antioxidant activity (AA) was determined using three different methods. Data showed that TPC increased during maturation, reaching values two times higher in completely ripened olives. Anthocyanins were found only in mature olives and the concentrations reached up to 5.3 g/kg dry weight. AA was determined for the four ripening stages, and was particularly high in the totally black olive fruit, in accordance with TPC and anthocyanin amounts. Moreover, the CdN olives showed a higher TPC and a greater AA compared to other black table olives produced by cultivars commonly grown for this purpose. These data demonstrate the great potential of black table CdN olives, a product that combines exceptional organoleptic properties with a remarkable antioxidant capacity.

Antioxidant properties of chemical extracts and bioaccessible fractions obtained from six Spanish monovarietal extra virgin olive oils: Assays in Caco-2 cells

2015 ◽  
Vol 6 (7) ◽  
pp. 2375-2383 ◽  
Author(s):  
Thays H. Borges ◽  
Carmen Cabrera-Vique ◽  
Isabel Seiquer
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Virgin Olive Oils ◽  
Olive Oils

The antioxidant activity and the total phenolic content of six Spanish commercial monovarietal extra virgin olive oils were evaluated in chemical extracts and in bioaccessible fractions obtained after in vitro digestion.

scholarly journals Qualitative evaluation of fermented olives grown in Southern Italy (cvs. Carolea, Grossa of Gerace and Nocellara Messinese)

2019 ◽  
pp. 587 ◽  
Author(s):  
Alessandra De Bruno ◽  
Angela Zappia ◽  
Amalia Piscopo ◽  
Marco Poiana
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Parameters ◽  
Southern Italy ◽  
Phenolic Content ◽  
Qualitative Evaluation ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Fermentation Performance ◽  
Olive Cultivars

The aim of this work was to evaluate the quality of olives of three typical cultivars of Southern Italy and correspondent brines after different fermentation variables: two NaCl concentrations  with and without acidification up to pH 4). In particular, physicochemical parameters, microbiological counts and antioxidant activity of olive samples and brines were monitored and compared. The obtained results showed a good fermentation performance of studied olive cultivars , with a brine pH inside the legal limit of 4.3, also in samples were the pH correction was not performed. The pH lowering was slower in brine samples treated with the lowest salt concentration. Moreover, all samples manifested higher antioxidant activity after 240 days of brining, and total phenol content ranged from 9.22 to 20.78 g gallic acid kg-1 in olives. Among samples, Carolea olives showed the highest total phenolic content and the highest antioxidant activity after 240 days of fermentation.

scholarly journals Fruit characteristics of six candidate olive cultivars

2018 ◽  
Vol 30 (1) ◽  
pp. 169-177 ◽  
Author(s):  
Yasin Ozdemir ◽  
Nesrin Aktepe Tangu ◽  
Aysun Ozturk ◽  
Mehmet Emin Akcay ◽  
Sezai Ercisli
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Fruit Weight ◽  
Total Phenolic ◽  
Table Olives ◽  
Fruit Characteristics ◽  
Physical Chemical ◽  
Olive Cultivars ◽  
Standard Cultivar ◽  
Horticultural Research

AbstractSome important physical, chemical and sensory characteristics of raw and processed olives (processed by the same scratched table olive process) were investigated. In the study, six candidate cultivars obtained by cross-breeding and one standard cultivar (‘Domat’) grown together in an olive breeding and observation plot in the Ataturk Central Horticultural Research Institute in Turkey were investigated. Fruit weight and flesh-to-seed ratio of fresh raw olives ranged from 5.18 to 7.65 g and 4.8 to 6.3, respectively. LT011 had the highest fruit weight, whereas LT001 and LE001 had the highest flesh-to-seed ratio. Total phenolic content and antioxidant activity of the produced table olives were estimated between 102 and 141 mg gallic acid equivalents per 100 g−1fresh weight, and 13.4 and 14.9 µmol Trolox 100 g−1, respectively. Fruits of LT001 had higher appearance, taste, bitterness and general appreciation scores than the others. LT001 showed a lesser loss of oleuropein absorbance and antioxidant activity than the others during processing. The results of this study revealed that LE001, LT001 and LT011 had superior characteristics for the production of scratched green table olives.

scholarly journals Fruit Maturity Phenolic Content and Antioxidant Activity of Eugenia jambolana Lam Fruit

2014 ◽  
Vol 13 ◽  
pp. 41-44 ◽  
Author(s):  
S. Balamurugan
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Total Phenolic ◽  
Total Anthocyanin ◽  
Development Stages ◽  
Eugenia Jambolana ◽  
Ripening Stages ◽  
Fruit Maturity ◽  
Green Stage

Fruits of Eugenia jambolana were analysed for total phenolics and antioxidant activity of three successive development stages viz. 1. Mature green 2. Half - ripened and 3. Fully ripened. The total anthocyanin concentrations were higher in fully ripened stage, the total phenolic content was maximum achieved in mature green stage (354 mg L-1). Antioxidant activity also strongly depended on ripening stages, showing completely opposite compared to that of total phenolics. Since total phenolics and antioxidant activity performed nearly “Object and its reflection in the mirror” trend.

LC-DAD-ESI-MS/MS, total phenolic content, and antioxidant activity of Firmiana simplex

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381
Author(s):  
MA Ghareeb ◽  
T Mohamed ◽  
AM Saad ◽  
LA Refahy ◽  
MA Sobeh ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Esi Ms

SKRINING FITOKIMIA DAN UJI AKTIVITAS ANTIOKSIDAN DAN ANTITUMOR 20 TUMBUHAN OBAT ASAL KABUPATEN MANOKWARI

2008 ◽  
Vol 7 (1) ◽  
Author(s):  
Bimo Budi Santoso
Keyword(s):  
Antioxidant Activity ◽  
Medicinal Plants ◽  
Antitumor Activity ◽  
Traditional Method ◽  
Extraction Efficiency ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Total Phenolic Contents

<strong><em>Flavanoid, steroid, and terpenoid contents of 20 Manokwari medicinal plants were analyzed.  The antioxidant activity, total phenolic contents and antitumor activity of 20 Manokwari medicinal plants were also evaluated. The result shows that 83% positif to flavanoid test, 59% positif to terpenoid test and only 25% positif steroid. Antioxidant activity and total phenolic contents evaluated using Ferric Thiocianate (FTC) and Folin-Ciocalteu methods respectively. Antioxidant activity and total phenolic contents of medicinal plants were extracted by the traditional method, boiling in water and also in 80% methanol. Twenty plants evaluated in both exstracts have significantly varies of antioxidant activities and phenolic contents,  A significant and linier correlation coefficient between the antioxidant activity and the total phenolic content was found in both aqueous (R<sup>2</sup>= 0,77) and methanol (R<sup>2</sup> = 0,85). Antitumor activity was tested using cell maurine P-388 and only 2 of medicinal plants are active to inhibit cell maurine P-388. Comparing extraction efficiency of the two methods, the methanol extracted phenolic compounds more efficiently, and antioxidant activity of the extract was higher.</em></strong>

Sign in / Sign up

Export Citation Format

Share Document