scholarly journals Physicochemical Characteristics and Bioactive Compounds of New Black Cherry Tomato (Solanum lycopersicum) Varieties Grown in Vietnam

Plants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2134
Author(s):  
Ho Thi Ngan Ha ◽  
Ngo Van Tai ◽  
Nguyen Minh Thuy
Keyword(s):  
Bioactive Compounds ◽  
Spherical Shape ◽  
Physicochemical Characteristics ◽  
Black Cherry ◽  
Cherry Tomato ◽  
Aspect Ratios ◽  
Initial Basis ◽  
Fruit Preservation ◽  
New Compounds ◽  
Cherry Tomatoes

Some physicochemical characteristics and bioactive compounds of three varieties of black cherry tomato (Indigo Rose, OG, F1:001) grown in Vietnam were investigated. The results showed that the two varieties OG and F1:001 have roughly the same size with weight, height, diameter, geometric diameter and surface area ranging from 21.62 to 22.25 g, 25.69 to 26.40 mm, 24.46 to 25.11 mm, 24.86 to 25.53 mm and 19.47 to 20.51 cm2, respectively. Meanwhile, the Indigo variety is twice as large with the corresponding parameters as 45.2 g, 48.03 mm, 55.18 mm, 52.69 mm and 87.20 cm2. All three varieties are in a spherical shape with sphericity and aspect ratios ranging from 96.72 to 109.69% and 0.951 to 1.149, respectively. The variety of OG contained higher levels of bioactive compounds, especially anthocyanin, not only in the skin but also in the outer tissue. Six anthocyanin compounds were identified in the two varieties of OG and Indigo Rose while only four anthocyanin compounds were found in the variety of F1:001. Among them, two new compounds (delphinidin-3-(p-coumaroyl)-glucoside and delphinidin-3-(p-coumaroyl)-glucoside-arabinoside) were discovered in all three varieties. The finding of this study will be a basis for consumers to better understand the nutritious properties of black cherry tomatoes grown in Vietnam, thereby promoting the need to grow and consume this beneficial fruit. The study also provides the important physicochemical parameters of black cherry tomatoes, which are the initial basis for fruit preservation and processing.

scholarly journals Optimization of vacuum infiltration before blanching of black cherry tomatoes (Solanum lycopersicum cv. OG) using response surface methodology

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1317-1325
Author(s):  
H.T.N. Ha ◽  
N.M. Thuy
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Solanum Lycopersicum ◽  
Bioactive Compounds ◽  
Peroxidase Activity ◽  
Vacuum Infiltration ◽  
Black Cherry ◽  
Vacuum Level ◽  
Pectin Content ◽  
Cherry Tomatoes

Blanching is a necessary stage in fruits and vegetable processing to inactivate enzymes and destroy microorganisms but, can degrade heat-sensitive nutrients. Therefore, in this study, the vacuum infusion of black cherry tomatoes (Solanum lycopersicum cv. OG) was optimized to obtain the highest blanching efficiency while maintaining maximum levels of bioactive compounds. The experiment was designed using the Response Surface Methodology (RSM) with two factors of vacuum level (529-671 mmHg) and treatment time (16-24 mins). The research found that the optimum vacuum level and processing time, 620.70 mmHg and 22.27 mins, respectively, gave the best results with the weight gain 2.33% after vacuum infiltration, the remaining peroxidase activity 12.24% db and the pectin content 36.55% db after blanching at 90oC for 60 s. Meanwhile, the remaining peroxidase activity and pectin content were 30.98% db and 16.86% db, respectively for the 1st -control sample (not vacuum treated and blanched at 90oC for 60 s). The content of lycopene, vitamin C and total phenolic in vacuum infiltrated sample (66.32 mg/100 g db, 0.762% db, 6.42 mg GAE/g db, respectively) was lower than the 1st -control (73.82 mg/100 g db, 1.01% db, 6.55 mg GAE/g db, respectively) but higher than the 2nd -control (not vacuum treated and blanched at 90oC for 80 s attaining equivalent remaining peroxidase activity of 12.51%) (62.26 mg/100 g db, 0.710% db, 5.70 mg GAE/g db, respectively) due to heat transfer efficiency. However, there was no difference between the samples with and without vacuum treatment at the same blanching conditions for anthocyanin content because this compound was found predominantly in outer cell layers. This suggested that the vacuum infiltration helped to inactivate the peroxidase as well as create soluble pectin more but maintain the content of bioactive compounds, especially anthocyanin

scholarly journals Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1802
Author(s):  
Bartosz Kruszewski ◽  
Katarzyna Zawada ◽  
Piotr Karpiński
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Food Preservation ◽  
Inlet Temperature ◽  
High Pressure Homogenization

High-pressure homogenization (HPH) is one of the food-processing methods being tested for use in food preservation as an alternative to pasteurization. The effects of the HPH process on food can vary depending on the process parameters used and product characteristics. The study aimed to investigate the effect of pressure, the number of passes, and the inlet temperature of HPH processing on the quality of cloudy blackcurrant juice as an example of food rich in bioactive compounds. For this purpose, the HPH treatment (pressure of 50, 150, and 220 MPa; one, three, and five passes; inlet temperature at 4 and 20 °C) and the pasteurization of the juice were performed. Titratable acidity, pH, turbidity, anthocyanin, vitamin C, and total phenolics content, as well as colour, and antioxidant activity were measured. Heat treatment significantly decreased the quality of the juice. For processing of the juice, the best were the combinations of the following: one pass, the inlet temperature of 4 °C, any of the used pressures (50, 150, and 220 MPa); and one pass, the inlet temperature of 20 °C, and the pressure of 150 MPa. Vitamin C and anthocyanin degradation have been reported during the HPH. The multiple passes of the juice through the machine were only beneficial in increasing the antioxidant capacity but negatively affected the colour stability.

Physicochemical characteristics and bioactive compounds of the Xique-xique (Pilosocereus gounellei) cactus from Caatinga Brazilian: are they nutritive and functional?

2021 ◽  
Author(s):  
Fabrícia França Bezerril ◽  
Maria de Fátima Vanderlei de Souza ◽  
Marcos dos Santos Lima ◽  
Maria Teresa Bertoldo Pacheco ◽  
Paloma Oliveira Antonino Assis de Carvalho ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Physicochemical Characteristics

scholarly journals Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly

2017 ◽  
Vol 47 (11) ◽  
Author(s):  
Paula Nogueira Curi ◽  
Rayane Barcelos Bisi ◽  
Derlyene Lucas Salgado ◽  
Caio Morais de Alcântara Barbosa ◽  
Rafael Pio ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rheological Properties ◽  
Bioactive Compounds ◽  
Phenolic Content ◽  
Physicochemical Characteristics ◽  
Color Parameter ◽  
Sensory Acceptance ◽  
Processing Ability ◽  
Industrial Use ◽  
Pear Trees

ABSTRACT: The aim of this study was to characterize five different hybrid cultivars pears (‘Tenra’, ‘Centenária’, ‘Cascatence’, ‘Primorosa’ and ‘Seleta’) deployed in subtropical regions of Brazil regarding its physicochemical characteristics, bioactive compounds and antioxidant activity, as well as to evaluate the influence of these cultivars on the characteristics physicochemical, rheological properties and sensory acceptance of the obtained jelly, for identifying varieties with higher potential for industrial use. Regardingthe bioactive compounds and antioxidant activity it was observed that ‘Seleta’ cultivar was characterized by a higher phenolic content (57.68mg GAEs 100g-1), higher antioxidant activity (13.56% of DPPH sequestration and 1.25µM of trolox g -1) and higher content of vitamin C (3.59mg 100g-1). As the acidity, it ranged from 4.09 to 5.81 g of malic acid 100g-1 (‘Tenra’ and ‘Seleta’, respectively). Regarding color, the color parameter L* varied from 32.14 to 36.83, a* ranged from 2.87 to 5.20, b* ranged from 16.57 to 20.42, Chroma ranged from 16.67 to 21.02 and °Hue ranged from 74.94 to 80.18. Regarding the texture, the jellies produced from ‘Centenária’ and ‘Tenra’ were characterized by having the highest values of hardness (1.21 and 1.23N, respectively), gumminess (0.42 and 0.45, respectively) and chewiness (0.40 and 0.45N, respectively). The jelly obtained from the ‘Centenária’ still showed the highest adhesiveness (2.27N s-1) and springiness (0.99). Already jellies prepared by ‘Cascatence’ showed the highest cohesiveness values (0.68). The jellies prepared with different pear cultivars showed good sensory acceptance for all measured properties, with average scores ranging between the hedonic terms “liked slightly” to “liked very much”. Cultivars of subtropical pear trees present different physicochemical characteristics, resulting in jellies with different physicochemical characteristics and rheological properties. Processing in the form of jelly is extremely viable due to the good acceptance by consumers of all formulations elaborated.

scholarly journals Estimating genotype-environment interactions for internal fruit quality traits in cherry tomatoes

2020 ◽  
Vol 14 (3) ◽  
pp. 361-374
Author(s):  
Nelson Ceballos-Aguirre ◽  
Franco Alirio Vallejo-Cabrera ◽  
Yacenia Morillo-Coronado
Keyword(s):  
Vitamin C ◽  
Fruit Quality ◽  
Block Design ◽  
Soluble Solids ◽  
Cherry Tomato ◽  
Fresh Weight ◽  
Improvement Programs ◽  
Four Blocks ◽  
Tomato Genotypes ◽  
Cherry Tomatoes

Genotype-environment interactions (GEI) were assessed in 10 cherry tomato accessions in nine environments, including four artificial settings (0, 60 120, and 180 kg ha-1 of potassium) established on the experimental farms Montelindo (Palestina), Tesorito (Manizales), and CEUNP (Palmira) (Colombia). The plant material included 10 cherry tomato genotypes obtained from the germplasm bank at the Instituto Agronómico de Campinas and Tomato Genetics Resources Center (TGRC). A completely randomized block design with four blocks corresponding to the level of potassium fertilization was used (0, 60, 120, 180 kg ha-1); 0 kg ha-1 was the level reported for the soil. The effective size of the experiment unit was seven plants; the plot included the five central plants. A distance of 1.5 m between rows, 0.50 m between plants, and 2 m between blocks was used. The contents of soluble solids (°Brix), vitamin C (mg/100 g fresh weight), and lycopene (µg g-1 fresh weight) were assessed. The analysis of variance (ANOVA) showed significant differences (P<0.01) between the tomato genotypes, environments, and G×E interactions for the three assessed traits . The AMMI analysis identified similar and contrasting environments and determined the genotypes that contributed the most to the GEI. The environments with 120 and 180 kg ha-1 potassium favored the expression of vitamin C, while Palmira favored the lycopene content. The findings are useful for identifying optimal locations and elite genotypes that can be used as sources of variability in fruit quality improvement programs for cherry tomatoes.

scholarly journals Effect of malaria parasite shape on its alignment at erythrocyte membrane

2021 ◽  
Author(s):  
Anil K Dasanna ◽  
Sebastian Hillringhaus ◽  
Gerhard Gompper ◽  
Dmitry A Fedosov
Keyword(s):  
Spherical Shape ◽  
Coarse Grained ◽  
Local Curvature ◽  
Stochastic Nature ◽  
Rbc Membrane ◽  
Aspect Ratios ◽  
Strong Adhesion ◽  
Alignment Process ◽  
Pointed End ◽  
Membrane Deformations

During the blood stage of malaria pathogenesis, parasites invade healthy red blood cells (RBC) to multiply inside the host and evade the immune response. When attached to RBC, the parasite first has to align its apex with the membrane for a successful invasion. Since the parasite's apex sits at the pointed end of an oval (egg-like) shape with a large local curvature, apical alignment is in general an energetically un-favorable process. Previously, using coarse-grained mesoscopic simulations, we have shown that optimal alignment time is achieved due to RBC membrane deformation and the stochastic nature of bond-based interactions between the parasite and RBC membrane (Hillringhaus et al., 2020). Here, we demonstrate that the parasite's shape has a prominent effect on the alignment process. The alignment times of spherical parasites for intermediate and large bond off-rates (or weak membrane-parasite interactions) are found to be close to those of an egg-like shape. However, for small bond off-rates (or strong adhesion and large membrane deformations), the alignment time for a spherical shape increases drastically. Parasite shapes with large aspect ratios such as oblate and long prolate ellipsoids are found to exhibit very long alignment times in comparison to the egg-like shape. At a stiffened RBC, spherical parasite aligns faster than any other investigated shapes. This study shows that the original egg-like shape performs not worse for parasite alignment than other considered shapes, but is more robust with respect to different adhesion interactions and RBC membrane rigidities.

Hydroxyethyl Isoflavonoids from the Leaves of Maclura tricuspidata

2021 ◽  
Vol 25 ◽  
Author(s):  
Yang Hee Jo ◽  
Sang Won Yeon ◽  
Se Hwan Ryu ◽  
Solip Lee ◽  
Seon Beom Kim ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
2D Nmr ◽  
Chromatographic Techniques ◽  
Glucosidase Activity ◽  
New Compounds

: Maclura tricuspidata, which belongs to the Moraceae family, is widely distributed in Asia, including Korea. All parts of this plant, such as roots, fruits, and leaves, are rich in diverse bioactive compounds, especially xanthones and isoflavonoids. Investigation of the leaves of M. tricuspidata through various chromatographic techniques yielded fourteen compounds, including five new compounds. The new compounds were determined to comprise an isoflavonoid structure with hydroxyethyl moiety and defined as hydroxyethylisoflavones A-E (10-14) on the basis of 1D and 2D NMR and MS data. These compounds efficiently inhibited α-glucosidase activity.

Evaluation of physicochemical characteristics in cherry tomatoes irradiated with 60Co gamma-rays on post-harvest conservation

2020 ◽  
Vol 177 ◽  
pp. 109139
Author(s):  
Karla Ferreira Mendes ◽  
Kassio Ferreira Mendes ◽  
Sumaya Ferreira Guedes ◽  
Lucia Cristina Aparecida Santos Silva ◽  
Valter Arthur
Keyword(s):  
Gamma Rays ◽  
Physicochemical Characteristics ◽  
Post Harvest ◽  
60Co Gamma ◽  
60Co Gamma Rays ◽  
Cherry Tomatoes

scholarly journals Stability of Kiwi Varieties of ‘Hayward’ in Powder During Storage

2020 ◽  
Vol 8 (2) ◽  
pp. 150
Author(s):  
Inacia Dos Santos Moreira ◽  
Jacinete Pereira Lima ◽  
Deise Souza de Castro ◽  
Wilton Pereira da Silva ◽  
Josivanda Palmeira Gomes ◽  
...  
Keyword(s):  
Water Activity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Total Chlorophyll ◽  
Lower Content ◽  
Total Water ◽  
Ph Values ◽  
The Stability

For the preservation of products obtained by dehydration, it is necessary to evaluate their physicochemical characteristics during storage. It was proposed, in the present study, to evaluate the stability of the kiwi cv. ‘Hayward’ powder, obtained at temperatures of 60 and 70 °C during its storage in laminated packages under controlled conditions of temperature (25 ºC) and relative humidity (75%) for 90 days. The parameter’s evaluated were: moisture content, ashes, soluble solids, titratable acidity (% citric acid), pH, water activity at 25 ºC, color for the parameters lightness (L*) and chromaticity (+a* red; -a* green; +b* yellow; and -b* blue), phenolic compounds, flavonoids, total chlorophyll and carotenoids. It was observed that, after the 90 days, for the powder obtained at 70 °C, the soluble solids and pH values were altered by the storage, which did not occur for the powder obtained at 60 °C. For both powders, the content of ash and bioactive compounds were not affected by storage. The parameter of lightness decreased in both powders. The powder obtained at 70 ºC proved to be better, showing lower content of moisture and total water activity, as well as the highest values of bioactive compounds.

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