scholarly journals Sustainable Mulberry (Morus nigra L., Morus alba L. and Morus rubra L.) Production in Eastern Turkey

2021 ◽  
Vol 13 (24) ◽  
pp. 13507
Author(s):  
Ahmet Can ◽  
Ahmet Kazankaya ◽  
Erdal Orman ◽  
Muttalip Gundogdu ◽  
Sezai Ercisli ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Organic Acids ◽  
Organic Acid ◽  
Chlorogenic Acid ◽  
Malic Acid ◽  
Acid Content ◽  
Morus Alba ◽  
Lake Basin ◽  
Morus Nigra ◽  
Biochemical Compounds

In this study, a total of 55 wild-grown mulberry landraces belonging to Morus alba L., Morus rubra L., and Morus nigra L. species (Rosales order, Moraceae family, Morus L. genus) were sampled around the Van Lake basin, and some fruit characteristics were determined. All landraces are naturally grown in the Lake Van basin under pesticide-free conditions. As fruit character, phenolic compounds (gallic acid, catechin, quercetin, protocatechuic acid, vanillic acid, rutin, chlorogenic acid, caffeic acid, syringic acid, p-coumaric acid, ferulic acid, and phlorizin) and organic acids (malic acid, citric acid, tartaric acid, succinic acid, fumaric acid and ascorbic acid) were determined. Principal component analysis (PCA) was performed to determine the correlation between mulberry species in terms of biochemical compounds. As a result of PCA-biplot analysis, two variations were sufficient to explain the correlation between phenolic compounds and organic acids. This ratio reveals that mulberry species are separated with sharp boundaries in terms of biochemical compounds. Chlorogenic acid and rutin content were high in all mulberry landraces. The highest chlorogenic acid content was detected in landrace 65VN03 belonging to M. rubra (3.778 mg/g), 65GV12 belonging to M. nigra (3.526 mg/g), 13AD08 belonging to M. rubra (2.461 mg/g), and 13AH02 belonging to M. rubra (6.246 mg/g) landraces. In terms of organic acid content, malic acid was the dominant organic acid for genotypes. The rich bioactive compounds make M. alba, M. rubra, and M. nigra landraces as cultivar candidates for breeding purposes. It is a valuable source of bioactive agents that may have prevented humans from oxidative-stress-related diseases.

Organic acids, sugars, phenolic compounds, and some horticultural characteristics of black and white mulberry accessions from Eastern Anatolia

2016 ◽  
Vol 96 (1) ◽  
pp. 27-33 ◽  
Author(s):  
Mustafa Kenan Gecer ◽  
Meleksen Akin ◽  
Muttalip Gundogdu ◽  
Sadiye Peral Eyduran ◽  
Sezai Ercisli ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Organic Acids ◽  
Antioxidant Capacity ◽  
Chlorogenic Acid ◽  
Phenolic Acids ◽  
Malic Acid ◽  
Coumaric Acid ◽  
Black And White ◽  
White Mulberry

Mulberries, Morus spp., grow in different growing regions of Turkey with a high diversity providing an opportunity to select superior accessions. The goal of the study was to determine the differences in phytochemical components and horticultural characteristics between white and black mulberry accessions in the Igdir province. Fruits of black and white mulberries collected from Igdir province were assayed for various horticultural characteristics including berry width, berry length, berry weight, and berry peduncle length. Samples were also assayed for vitamin C, organic acids (citric, tartaric, malic, succinic, and fumaric), sugars (glucose and fructose), phenolic acids (catechin, rutin, quercetin, chlorogenic, ferulic, o-coumaric, p-coumaric, caffeic, syringic, vanillic, and gallic acids), and antioxidant capacity [Trolox equivalent antioxidant capacity (TEAC) assay]. Differences (P < 0.05) were noted between accessions in berry length and berry weight. Malic acid was found to be the predominant organic acid regardless of species. Rutin (for black mulberry) and chlorogenic acid (for white mulberry) were the predominant phenolic acids. Black mulberry had higher glucose and fructose content than white mulberry. Analysis showed that black mulberry had higher content of tartaric acid, malic acid, TEAC, fructose, glucose, catechin, rutin, quercetin, o-coumaric acid, and caffeic acid compared with white mulberry (P < 0.01); however, white mulberry had higher content of succinic acid, vitamin C, chlorogenic acid, ferulic acid, p-coumaric acid, syringic acid, and gallic acid (P < 0.01). Our results provide a reference for further studies of mulberry fruits in detection of organic acids, sugars, antioxidant capacity, and phenolic compounds. Also, it is clear that we need standardized testing, extraction, and analysis protocols to compare genotypes grown in different countries.

scholarly journals Content in organic acids of Mespilus spp. and Crataegus spp. genotypes

2020 ◽  
Vol 48 (1) ◽  
pp. 171-176
Author(s):  
Sina N. COSMULESCU ◽  
Ion TRANDAFIR ◽  
Flavia SCRIECIU ◽  
Ana-Maria STOENESCU
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Malic Acid ◽  
Acid Content ◽  
Hplc Analysis ◽  
Functional Foods ◽  
Electron System ◽  
Daily Consumption ◽  
Crataegus Monogyna ◽  
Organic Acid Content

Medlar and hawthorn genotypes were analyzed and also their individual organic acids, in order to better understand their use as functional foods, but also as ingredients in pharmaceutical, nutritional products and in medicine. HPLC analysis was carried out using a Surveyor Thermo Electron system. Ascorbic, oxalic, tartric, malic, citric, succinic and fumaric acids were detected. On average, malic acid was predominant with a range of 415.08 mg/100 g FW in Mespilus germanica and 1,128.68 mg/100 g FW in Crataegus pentagyna. The order of organic acid depending on their content/100 g FW was: for Mespilus germanica - malic > tartric > oxalic > citric > fumaric > ascorbic > succinic; for Crataegus monogyna - malic > oxalic > citric > succinic >tartric > ascorbic > fumaric; for Crataegus pentagyna - malic > citric > oxalic > succinic >tartric > ascorbic > fumaric. The data obtained in this study do confirm that medlar and hawthorn fruits are a rich source of organic acid, and their organic acid content within the 100 g was greater than human daily consumption for this required level.

scholarly journals COMPOSITION OF MAJOR ORGANIC ACIDS IN VEGETABLES AND SPICES

2015 ◽  
Vol 3 ◽  
pp. 447-454 ◽  
Author(s):  
Liga Priecina ◽  
Daina Karklina
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Acid Content ◽  
High Performance ◽  
Hplc Method ◽  
Metabolic Process ◽  
High Importance ◽  
Taste And Odor ◽  
Pre Treatment ◽  
Organic Acid Content

Organic acids are one of the major phytochemicals in vegetables and responsible for food taste and odor. Different organic acids are analyzed in fruits and cereals, but least in vegetables and spices. Organic acids has been analyzed because of their high importance in the formation of other phytochemical and increased antioxidant activity. The aim of the current research was to determine the oxalic, tartaric, quinic, malic, malonic, ascorbic, citric, fumaric, succinic, salicylic and benzoic acid content in fresh and pre-treated (with steam) vegetables and spices using high performance liquid chromatography (HPLC) method. Major organic acids in highest concentrations in spices and vegetables are quinic, malic, malonic and citric acids. Spices contain higher total organic acid content than vegetables. Using steaming as pre-treatment, some of the organic acids content significantly decreased. Obtained changes could be explained by the organic acid formation into more complex chemicals in food or metabolic process. For the future, these changes will be combined with individual phenolic compound changes in analyzed samples.

scholarly journals Morus alba L. and Morus nigra L. Leaves as a Promising Food Source of Phenolic Compounds with Antioxidant Activity

2021 ◽  
Author(s):  
Milena Polumackanycz ◽  
Marek Wesolowski ◽  
Agnieszka Viapiana
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Chemical Characterization ◽  
Morus Alba ◽  
Mulberry Leaves ◽  
Morus Nigra ◽  
Antioxidant Agents ◽  
White Mulberry ◽  
Bioactive Potential ◽  
Promising Source

AbstractBioactivity of mulberry has been widely described, but mostly related to its fruits, while studies with leaves are scarce. Herein, in this study leaves of two mulberry species (Morus alba L. and Morus nigra L.) were characterized, compared, and evaluated in terms of their phenolic composition and antioxidant activity. Aiming to valorize mulberry leaves extracts which can be included in modern diet four different extracts (infusions, decoctions, tinctures and hydromethanolic) were examined. The chemical characterization was done by quantifying total phenolics (TPC), flavonoids (TFC) and phenolic acids (TPAC) content, L( +)ascorbic acid (ASA) and individual phenolic compounds in the extracts by HPLC technique. Moreover, DPPH and FRAP assays were used to assess the antioxidant activity of white and black mulberry leaves. Findings of these studies revealed that black mulberry leaves were richer in TFC and TPAC, while white mulberry leaves contained higher levels of individual phenolic compounds in water extracts. Gallic acid was found in the highest concentrations in two mulberry leave extracts. Correlation analysis showed strong relationships between antioxidant activity and TPC and TFC. This fact suggests the crucial role of phenolic compounds as antioxidant agents in white and black mulberry leaves. The results obtained in this study demonstrate that leaves of both white and black mulberry can be used as a valuable source of phenolic compounds with bioactive potential, which can be applied in the food sector, as foods and as promising source of natural ingredients.

scholarly journals Treatment of Whole-Plant Corn Silage With Lactic Acid Bacteria and Organic Acid Enhances Quality by Elevating Acid Content, Reducing pH, and Inhibiting Undesirable Microorganisms

2020 ◽  
Vol 11 ◽  
Author(s):  
Fu-gui Jiang ◽  
Hai-jian Cheng ◽  
Dong Liu ◽  
Chen Wei ◽  
Wen-juan An ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acids ◽  
Organic Acid ◽  
Acid Content ◽  
Corn Silage ◽  
Fresh Material ◽  
Whole Plant ◽  
Lactic Acid Content

We investigated the variation in microbial community and fermentation characteristics of whole-plant corn silage after treatment with lactic acid bacteria (LAB) and organic acids. The fresh corn forages were treated with a combination of L. acidophilus and L. plantarum (106 CFU/g fresh material) or a 7:1:2 ratio of formic acid, acetic acid, and propionic acid (6 mL/g fresh material) followed by 45 or 90 days of ensiling. Silages treated with LAB showed increased lactic acid content and decreased pH after 45 days. Although treatment with LAB or organic acids decreased the common and unique operational taxonomic units, indicating a reduction in microbial diversity, the relative abundance of Lactobacillus was elevated after 45 and 90 days compared with control, which was more distinct in the organic acid groups. Moreover, we found higher levels of acetic acid and increased abundance of Acetobacter in silages treated with organic acids whereas undesirable microorganisms such as Klebsiella, Paenibacillus, and Enterobacter were reduced. In summary, the quality of corn silages was improved by LAB or organic acid treatment in which LAB more effectively enhanced lactic acid content and reduced pH while organic acid inhibited the growth of undesirable microorganisms.

scholarly journals Comparison of Phenolic Compounds and Antioxidant Activities of Raw and Cooked Turkish Artichoke Cultivars

2021 ◽  
Vol 5 ◽  
Author(s):  
Seda Kayahan ◽  
Didem Saloglu
Keyword(s):  
Phenolic Compounds ◽  
Chlorogenic Acid ◽  
Acid Content ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Microwave Cooking ◽  
Gallic Acid Equivalent

The objective of this work was to determine the total phenolic compounds and antioxidants in raw and cooked Sakiz and Bayrampasa variety artichokes in parts such as inner bracts, stems, receptacles, and outer bracts. The artichokes were cooked by boiling, microwaving, and baking methods, and total phenolic compounds and antioxidants of cooked artichokes were evaluated. While TPC (total phenolic content), DPPH (2,2-diphenyl-1-picryl-hydrazine), and CUPRAC values for the leaves of raw Bayrampasa artichoke were found to be 686 mg gallic acid equivalent (GAE)/100 g, 478 mg TE/100 g, and 4,875 mg TE/100 g, respectively, TPC, DPPH, and CUPRAC values for stems of Sakiz artichoke were determined to be 1,579 mg GAE/100 g, 1,259 mg TE/100 g, and 3,575 mg TE/100 g. A significant increase in the content of TPC, DPPH, and CUPRAC values was observed for all cooking applications of both artichokes. DPPH and CUPRAC values increased by 11 and 43 times and 17 and 6.7 times after baking of Sakiz and microwave cooking of Bayrampasa, respectively. Chlorogenic acid, cynarine, and cynaroside content of both artichokes had an increment after all cooking applications. Chlorogenic acid content was improved 29 and 58 times after baking of Sakiz and microwave cooking of Bayrampasa, respectively.

Changes induced by aluminum stress in the organic acid content of maize seedlings: The crucial role of exogenous citrate in enhancing seedling growth

Biologia ◽  
2009 ◽  
Vol 64 (6) ◽  
Author(s):  
Radhouane Chaffai ◽  
Tinni Nouhou Seybou ◽  
Brahim Marzouk ◽  
Ezzedine Ferjani
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Acid Content ◽  
Al Toxicity ◽  
Maximal Effect ◽  
Maize Seedlings ◽  
Al Tolerance ◽  
Elevated Exposure ◽  
Organic Acid Content

AbstractWe have studied the effect of Al on growth and morphology of maize seedlings (Zea mays L.), the changes in organic acid content as well as the role of application of exogenous citrate in enhancing the Al tolerance. Al treatment induced inhibition of root growth, causing morphological symptoms of Al toxicity. Al decreased significantly the malate content in roots compared to control plants. However, the citrate and total organic acids did not show any change, indicating that one mechanism underlying plant defense may involve the maintenance a normal levels of organic acids in roots. The succinate content increased in roots at 1000 µmol L−1 Al, while that of lactate decreased. However, 500 and 1000 µmol L−1 Al significantly increased the total organic acid in shoots, due to an increase in the succinate and malate contents. By contrast, the citrate and lactate levels decreased at 250 and 500 µmol L−1 Al. To investigate the role of citrate in enhancing the plant growth, citrate was supplied to nutrient medium containing 500 µmol L−1 Al at different Al:Citrate ratios (1:1, 1:2 and 1:3). The addition of citrate in the nutrient solution resulted in an alleviation of Al toxicity, with the maximal effect obtained at Al:Citrate ratio of 1:2. These data provide evidence that in maize, the organic acids, mainly citrate play an important role in enabling the plant to tolerate elevated exposure to Al concentration.

DETERMINATION OF GUT BACTERIAL METABOLITES IN RADIATION EXPOSED MICE

2019 ◽  
Vol 184 (3-4) ◽  
pp. 493-495
Author(s):  
Yamato Sakamoto ◽  
Takakiyo Tsujiguchi ◽  
Koichi Ito ◽  
Kanako Yamanouchi
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Radiation Exposure ◽  
Human Health ◽  
Acid Content ◽  
Gut Microflora ◽  
Protective Agents ◽  
Common Trend ◽  
Organic Acid Content

Abstract Gut microflora (GM) impacts human health in various ways, both beneficial and detrimental. Recently, it has attracted attention for its application in treatment, as protective agents, and as biomarkers in radiation exposure. In this study, we focused on organic acids that have not yet been reported to be related to radiation exposure; we measured the pH and organic acid content in the faeces of 0, 2, 4 and 8 Gy-irradiated mice. A common trend of fluctuation of some organic acids was observed in each group, suggesting a correlation between radiation exposure and organic acid fluctuation. Lactate fluctuation was similar between 0 and 2 Gy-, and 4 and 8 Gy-irradiated mice. Based on this finding, we suggest that lactate may also be an organic acid that is greatly affected by irradiation.

scholarly journals Disruption of a putative mitochondrial oxaloacetate shuttle protein in Aspergillus carbonarius results in secretion of malic acid at the expense of citric acid production

2019 ◽  
Vol 19 (1) ◽  
Author(s):  
Lei Yang ◽  
Tore Linde ◽  
Abeer H. Hossain ◽  
Mette Lübeck ◽  
Peter J. Punt ◽  
...  
Keyword(s):  
Citric Acid ◽  
Organic Acids ◽  
Organic Acid ◽  
Malic Acid ◽  
Acid Production ◽  
Mitochondrial Membrane ◽  
Citric Acid Production ◽  
Aspergillus Carbonarius ◽  
Transcription Analysis ◽  
Organic Acid Production

Abstract Background In filamentous fungi, transport of organic acids across the mitochondrial membrane is facilitated by active transport via shuttle proteins. These transporters may transfer different organic acids across the membrane while taking others the opposite direction. In Aspergillus niger, accumulation of malate in the cytosol can trigger production of citric acid via the exchange of malate and citrate across the mitochondrial membrane. Several mitochondrial organic acid transporters were recently studied in A. niger showing their effects on organic acid production. Results In this work, we studied another citric acid producing fungus, Aspergillus carbonarius, and identified by genome-mining a putative mitochondrial transporter MtpA, which was not previously studied, that might be involved in production of citric acid. This gene named mtpA encoding a putative oxaloacetate transport protein was expressed constitutively in A. carbonarius based on transcription analysis. To study its role in organic acid production, we disrupted the gene and analyzed its effects on production of citric acid and other organic acids, such as malic acid. In total, 6 transformants with gene mtpA disrupted were obtained and they showed secretion of malic acid at the expense of citric acid production. Conclusion A putative oxaloacetate transporter gene which is potentially involved in organic acid production by A. carbonarius was identified and further investigated on its effects on production of citric acid and malic acid. The mtpA knockout strains obtained produced less citric acid and more malic acid than the wild type, in agreement with our original hypothesis. More extensive studies should be conducted in order to further reveal the mechanism of organic acid transport as mediated by the MtpA transporter.

Sign in / Sign up

Export Citation Format

Share Document