Neglected Potential of Wild Garlic (Allium ursinum L.)—Specialized Metabolites Content and Antioxidant Capacity of Wild Populations in Relation to Location and Plant Phenophase

Horticulturae ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 24
Author(s):  
Sandra Voća ◽  
Jana Šic Žlabur ◽  
Sanja Fabek Uher ◽  
Marija Peša ◽  
Nevena Opačić ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Therapeutic Potential ◽  
Biological Activities ◽  
Total Phenolic ◽  
Fresh Sample ◽  
Specialized Metabolites ◽  
Flowering Phase ◽  
Allium Ursinum ◽  
Wild Garlic

Wild garlic (Allium ursinum L.) is one of the species widely distributed in Europe and Asia and is often nutritionally neglected, characterized by a high content of various phytochemicals with high therapeutic potential and a range of biological activities. The aim of this study was to determine the content of bioactive compounds in the leaves of wild garlic populations collected from different micro-locations, and to determine the differences in the content of phytochemicals in the vegetative and generative phases. A significant content of different specialized metabolites was detected in all analyzed leaves of wild garlic populations regardless of the different factors (location and phenophase): vitamin C content with the highest determined value of 63.31 mg/100 g fw; total phenolic content with the highest determined value of 186.18 mg GAE/100 g fw (according to gallic acid in fresh sample); and antioxidant capacity with the highest determined value of 2230.66 µmol TE/L (according to Trolox). Significant differences in all the phytochemicals analyzed were observed depending on both the location and phenophase of the plants, with the most pronounced differences depending on the phenophase. Thus, lower levels of polyphenolic compounds and vitamin C were generally observed before the flowering phase, while the trend toward higher levels of pigment compounds was observed during the flowering phase of the plants. The results suggest that the leaves of wild garlic can be considered a valuable source of a variety of specialized metabolites with high antioxidant capacity, and thus have high production potential for various functional products and food supplements of natural origin, which are important for the promotion of human health.

scholarly journals Evaluation of chemical characteristics and correlation analysis with pulp browning of advanced selections of apples grown in Brazil

2017 ◽  
Vol 39 (1) ◽  
pp. 103 ◽  
Author(s):  
Luciana Ercoli ◽  
Érica Oliveira Barizão ◽  
Joana Shuelter Boeing ◽  
Marcus Vinícius Kvitschal ◽  
Jesuí Vergilio Visentainer ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Enzymatic Browning ◽  
Total Phenolic ◽  
Chemical Characteristics ◽  
Antioxidant Capacities ◽  
Total Titratable Acidity ◽  
Selection Of

In this research, the total phenolic content (TPC) and antioxidant capacity (FRAP and DPPH•× assays) of pulps and peels of advanced selection of apples grown in Brazil were investigated. The correlation analyses between the activity of polyphenoloxidase enzyme (PPO), vitamin C content, total titratable acidity, and color parameters were performed. The results indicated that the data differed significantly among the apple genotypes studied. The peels of the selection Epagri 170-91 and Epagri 170-25 showed the highest TPC and antioxidant capacities. In addition, the pulps of the Epagri 170-91 presented the highest TPC and antioxidant capacities, the lowest enzymatic browning, highest amount of vitamin C and lowest enzymatic activity when compared with other genotypes. The TPC and antioxidant capacities were significantly correlated in all genotypes analyzed. High correlation values between enzymatic browning and factors that affect the apple color were also found in all analyzed pulps, except between enzymatic browning and TPC. The results demonstrated that the enzymatic browning and TPC, as well as the antioxidant capacity and chemical characteristics, vary considerably depending on the apple genotypes and fruit tissues analyzed. 

scholarly journals Physicochemical and Bioactive Characteristics of Wild Grown Bilberry (Vaccinium myrtillus L.) Genotypes from Northeastern Turkey

2018 ◽  
Vol 46 (1) ◽  
pp. 128-133 ◽  
Author(s):  
Ferit CELIK ◽  
Mehmet Ramazan BOZHUYUK ◽  
Sezai ERCISLI ◽  
Muttalip GUNDOGDU
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Antioxidant Properties ◽  
Fruit Weight ◽  
Total Phenolic ◽  
Soluble Solid Content ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Antioxidant Power

In present study, fruit weight, fruit firmness, external fruit color, soluble solid content, pH, titratable acidity, vitamin C, total phenolics, total anthocyanins, and antioxidant capacity of eight wild bilberry grown in Coruh valley in northeastern Turkey were determined. The blueberry cv. ‘Bluecrop’ is also included study to make comparison with bilberry genotypes. Antioxidant activity of bilberry and blueberry fruits were comparatively assessed by FRAP (Ferric reducing antioxidant power) assay. Significantly higher content of phenolics and anthocyanins was found in bilberry fruits than in blueberry fruits. However blueberry cv. ‘Bluecrop’ exhibited higher fruit weight and vitamin C content than bilberry fruits. Total phenolic and total anthocyanin content was 327 mg gallic acid equivalent and 142 mg of cyanidin-3-glucoside equivalent in 100 g fresh fruit in cv. ‘Bluecrop’ while it was between 492-563 mg gallic acid equaivalent and 307-342 mg of cyanidin-3-glucoside equivalent in 100 g fresh fruits of  bilberry accessions. Moreover, wild accessions approximately had 2-3 folds higher antioxidant capacity than cv. ‘Bluecrop’. Results suggest the possibility of improving the bioactive and antioxidant properties of bilberry cultivars based food products by using wild ones in cross breeding. It was also concluded that genotypes significantly affect their bioactive content and consequently the possibility of using wild bilberry fruits as a potential source of natural antioxidants in food industry.

scholarly journals Çukurova Bölgesi Koşullarında Farklı Zamanlarda Ekimi Yapılan Brüksel Lahanalarında Bitki Gelişimi, Verim ve Baş Kalitesi

2019 ◽  
Vol 7 (7) ◽  
pp. 1062
Author(s):  
İbrahim Burak Yılmaz ◽  
Nebahat Sarı
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Plant Height ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Growth Yield ◽  
The Other ◽  
Total Phenolic ◽  
Brussels Sprout ◽  
Main Shoot

In this study, plant growth, yield and sprout quality were investigated by planting at three different periods in three different Brussels sprout varieties in Çukurova Region. In this research, the effects of four different sowing and planting times on plant height (cm), main shoot diameter (mm), leaf number (number/plant), yield (g/m2), sprout weight (g), sprout diameter (mm), sprout height (mm), vitamin C (mg/100 g), antioxidant capacity [μmol trolox equivalents (TE)/g] and total phenolic content [mg gallic acid equivalent (GAE)/100 g] were investigated in Franklin Fı, Maximus Fı and Divino Fı Brussels sprout varieties. According to the research results; Maximus Fı variety was found to be longer, thicker and more leafy than the other varieties in terms of plant height, main shoot diameter and number of leaves. Based on yield, Maximus Fı variety was recorded to be more efficient (584.88 g/m2) than the other varieties (367.97 g/m2 and 259.82 g/m2 in Franklin Fı and Divino Fı, respectively). Maximus Fı was superior than the other Brussels sprout varieties, Franklin Fı and Divino Fı in terms of sprout weight, sprout diameter and sprout height. When the planting times were evaluated, it was recorded that the 1st period was more suitable in terms of both yield and sprout characteristics compared to the other periods. In the vitamin C content, antioxidant capacity and total phenolic content, Franklin Fı was showed higher rates than the other varieties and more nutrient content was detected in the late plantings.

scholarly journals Evaluation of European Cranberrybush (Viburnum opulus L.) genotypes for agro-morphological, biochemical and bioactive characteristics in Turkey

2017 ◽  
Vol 29 (2) ◽  
pp. 181-188 ◽  
Author(s):  
Nilda Ersoy ◽  
Sezai Ercisli ◽  
Muttalip Gundogdu
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Viburnum Opulus ◽  
Total Anthocyanin ◽  
Antioxidant Power ◽  
Total Anthocyanins ◽  
Ferric Reducing Antioxidant Power

AbstractThe study evaluated some agro-morphological (fruit weight, fruit flesh ratio, fruit skin colour, number of fruits per raceme, number of racemes per bush), biochemical (vitamin C, soluble solids content, organic acids), and bioactive (total phenolics, total anthocyanins, total flavonoids, and antioxidant capacity) characteristics of the fruit of a number of selected European Cranberrybush (Viburnum opulus L.) genotypes grown in the Sivas province of Turkey. To evaluate the antioxidant capacity, ferric reducing antioxidant power (FRAP) assays were performed. The results showed genotype-specific differences in most of the agro-morphological, biochemical and bioactive characteristics. The range of fruit weight, number of fruits per raceme, and number of racemes per bush was between 0.67 and 0.82 g, 40.7 and 57.1, and 470 and 581, respectively. The highest vitamin C and soluble solids contents were found in the fruits of genotypes SIV-9 and SIV-6 as 39 mg per 100 g and 12.6%, respectively. Tartaric acid was the main organic acid in all the genotypes; it ranged from 120 to 144 mg per 100 g of fruit FW. Total phenolic, total anthocyanin and total flavonoid contents ranged from 621 to 987 mg gallic acid equivalents per 100 g, 15 to 51 mg cyanidin-3-rutinoside equivalents per 100 g, and 202 to 318 mg rutin equivalents per 100 g, respectively. Genotype SIV-10 had the highest antioxidant capacity (34.90 μmol Trolox per g, based on FRAP assays). The present study shows the potential of the evaluated European Cranberrybush genotypes for improving the nutritional value through germplasm enhancement programmes.

scholarly journals Extraction Techniques for Bioactive Compounds and Antioxidant Capacity Determination of Chilean Papaya (Vasconcellea pubescens) Fruit

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Elsa Uribe ◽  
Alvaro Delgadillo ◽  
Claudia Giovagnoli-Vicuña ◽  
Issis Quispe-Fuentes ◽  
Liliana Zura-Bravo
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Extraction Methods ◽  
Total Phenolic ◽  
Coumaric Acid ◽  
Extraction Techniques ◽  
Sample Extraction

The aim of this work was to assess and compare different extraction methods by using high hydrostatic pressure (HHPE), ultrasound (UE), agitation (AE), and their combinations for the extraction of bioactive compounds of Chilean papaya. Extract antioxidant capacity was evaluated by three methods (i.e., DPPH, FRAP, and Voltammetry) and phenolic compounds and vitamin C were determined by HPLC. Papaya sample extraction was performed by HHPE at 500 MPa for 10 min and UE and AE for 30 min, respectively. The combined-extractions: HHPE-UE and HHPE-AE, were carried out for 5 min and 15 min, respectively. The highest values found were total phenolic 129.1 mg GAE/100 g FW, antioxidant capacity by DPPH 20.6 mM TE/100 g FW, and voltammetry 141.0 mM TE/100 g FW for HHPE-UE method in free compound extraction. Regarding vitamin C content, its highest value was found by HHPE-UE (74 mg/100 g FW) a combined extraction method. The phenolic compounds rutin andp-coumaric acid were found in all the extracts, both in free and bound forms, respectively. Besides, the combined techniques improved the extraction of bioactive compounds.

scholarly journals Farklı Kurutma Uygulamalarının Armut Meyvesinin Bazı Kalite Özellikleri Üzerine Etkileri

2018 ◽  
Vol 6 (4) ◽  
pp. 479 ◽  
Author(s):  
Gökçen İzli
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Dry Weight ◽  
Total Phenolic ◽  
Fresh Sample ◽  
Color Parameters ◽  
Hot Air ◽  
Drying Conditions

In this study; the effects of microwave-hot air combined drying method on color parameters, total phenolic content and antioxidant capacity of pear fruit cut as cubes and rings were determined. In experiments using a laboratory microwave-hot air oven have been performed with two different microwave powers (90W and 160W) and three different drying temperatures (55, 65 ve 75C). The color values of the samples obtained from all drying conditions were found to be in statistically significant different. A decrease in L* (brightness) values and an increase in a* (greenness(-)/redness(+)) values of pear samples were observed with an increasing microwave power and drying temperature. The closest values to the color parameters of fresh pears (∆e=9.90) were obtained from the ring-shaped samples, dried by 160W-55C application. While the highest total phenolic content (164.75 mg GA/100g of dry weight) were determined in the ring-cut form samples dried by 160W-65C, the highest antioxidant capacity was determined in the fresh sample (5.13 µmol troloks/g of dry weight). It was determined that the drying parameters and the cut types immediately affected the quality of the product. Especially, the better color values and total phenolic content results were obtained from the ring-shaped dried pear samples.

scholarly journals Scrophularia Tenuipes Coss and Durieu: Phytochemical Composition and Biological Activities

Molecules ◽  
2020 ◽  
Vol 25 (7) ◽  
pp. 1647
Author(s):  
Zeyneb Chaibeddra ◽  
Salah Akkal ◽  
Houria Ouled-Haddar ◽  
Artur M. S. Silva ◽  
Ammar Zellagui ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Antioxidant Activities ◽  
Biological Activities ◽  
Health Benefit ◽  
Total Phenolic ◽  
Phytochemical Composition ◽  
Rat Paw Edema ◽  
Anti Inflammatory

Scrophularia tenuipes is an Algerian-Tunisian endemic species, which has not been studied yet. Ethyl acetate (EA) and n-butanol (Bu) fractions obtained from Scrophularia tenuipes were investigated for their health benefit properties, in particular with respect to in vivo/in vitro anti-inflammatory and antioxidant activities, as well as their potential to inhibit key enzymes with impact in diabetes (α-glucosidase and α-amylase). The fractions had a distinct phytochemical composition, of which EA was richer in total phenolic compounds (225 mg GAE/g) and mostly composed of the phenylethanoid acetyl martynoside. Compared to EA, Bu had higher amounts of total flavonoids, and according to the result obtained from UHPLC-DAD-ESI-MSn analysis, harpagoside (iridoid) was its major phytochemical. EA fraction was quite promising with regard to the in vivo (at 200 mg/kg, po) anti-inflammatory effect (62% and 52% for carrageenan-induced rat paw edema and xylene-induced ear edema tests, respectively), while Bu fraction exhibited a stronger antioxidant capacity in all tests (IC50 = 68 µg/mL, IC50 = 18 µg/mL, IC50 = 18 µg/mL and A0.50 = 43 µg/mL for DPPH●, ABTS•+, O2•− scavenging assays and cupric-reducing antioxidant capacity method, respectively). Both fractions also showed a strong effect against α-amylase enzyme (IC50 = 8 µg/mL and 10 µg/mL for EA and Bu fraction, respectively).

scholarly journals Aloe vera Flowers, a Byproduct with Great Potential and Wide Application, Depending on Maturity Stage

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1542
Author(s):  
Ascensión Martínez-Sánchez ◽  
María Elena López-Cañavate ◽  
Josefa Guirao-Martínez ◽  
María José Roca ◽  
Encarna Aguayo
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Unsaturated Fatty Acids ◽  
Fatty Acid Content ◽  
Aloe Vera ◽  
Total Phenolic ◽  
Maturity Stage

Flowers of Aloe vera are a byproduct providing a valuable source of bioactive compounds with different functions for health benefits. The characterization in amino acids, organic acids, sugars, trigonelline, volatiles compounds, fatty acids, total phenolic, carotenoids, vitamin C content, and antioxidant capacity of Aloe flowers (Aloe barbadensis Miller) has been studied at three maturity stages (I: immature; II: mature; III: mature, with flowers buds opened). Immature flowers presented the highest content in phenyl alanine, tyrosine, citric acid, trigonelline, carotenoids, retinol activity equivalent, vitamin C, and total phenolic and antioxidant capacity. As the flower develops, the content of these compounds decreases. Aloe vera flowers presented an important content in fatty acids, and the principal concentration was identified in polyunsaturated unsaturated fatty acids (PUFAs) as α-linolenic acid, and linoleic acid, with a ratio close to one. The main saturated fatty acid was palmitic acid, followed by stearic acid. Maturity stage III showed the lowest fatty acid content. The bioactive compounds found in Aloe vera flowers have potential applications in the cosmetic, pharmaceutical, nutraceutical, and food industries. Depending on the compound of interest, it could be worthwhile harvesting flowers at maturity stage I, thereby reducing the energy consumption of flowers from the plant and thus favoring plant development. This is an example of a circular economy for Aloe vera producers, generating economic and business opportunities and thus providing environmental and social benefits.

scholarly journals Effect of thawing methods on antioxidant capacity of frozen strawberry (Fragaria x ananassa) and mulberry (Morusnigra)

2018 ◽  
Vol 17 (03) ◽  
pp. 86-93
Author(s):  
Viet B. Nguyen
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Negative Correlation ◽  
Principle Component Analysis ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Fragaria X Ananassa ◽  
Microwave Oven ◽  
Total Phenolic ◽  
Drip Loss

The aim of this study was to evaluate the antioxidant capacity of thawed frozen strawberries (Fragariaananasa) and mulberries (Morusnigra). Both types of fruit were frozen in a freezer with a cooling rate of 1oC/min and stored at -18oC in 1 week before thawed at ambient temperature, cold temperature (4oC) and in a microwave oven. ANOVA, LSD test and Principle Component Analysis (PCA) were applied to compare the effect of thawing methods. Results showed that different thawing methods significantly affected (P < 0.05) drip loss, vitamin C content, total phenolic content (TPC) and antioxidant capacity of strawberries and mulberries. The strongly negative correlation was found between the drip loss and the remaining vitamin C as well as between the thawing time and the antioxidant capacity of thawed fruit. Among three thawing methods, microwave was considered as the most effective method to retain antioxidant capacity, vitamin C and total phenolic content for both strawberry and mulberry

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