Variation of Phytochemicals Content in Pulp and Skin of Seven Romanian Apple Cultivars

The amounts of anthocyanins, flavonoids, total polyphenol and ascorbic acid in seven apple cultivars from Romania were investigated. The amounts of polyphenol and flavonoids in pulp and skin of apple cultivars ranged between 17.18�7.52 mg GAE/g DW and 20.10�11.06 mg CE/g DW as well as 3.64�1.18 mg GAE/g DW and 10.31�5.57 mg CE/g DW, respectively. The highest and smallest values of ascorbic acid both in the skin and the pulp were observed in the cultivars Mutsu and Starkrimson. The anthocyanin content is positively correlated with the colour intensity of the apple epicarp, being about three-fold higher in Prima than Golden Delicious cultivar. The better antioxidant activity provided by the content of polyphenol, ascorbic acid and flavonoids was in apple fruits of Mutsu cultivar and for this reason it should be regarded as a valuable source of antioxidants.

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Determination of Biochemical Contents of Fresh, Oven-Dried, and Sun-Dried Peels and Pulps of Five Apple Cultivars (Amasya, Braeburn, Golden Delicious, Granny Smith, and Starking)

Journal of Food Quality ◽

10.1155/2021/9916694 ◽

2021 ◽

Vol 2021 ◽

pp. 1-11

Author(s):

Zeynep Ergün

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Malic Acid ◽

Total Phenol ◽

Total Flavonoid ◽

Soluble Solids ◽

Food Storage ◽

Total Phenolic ◽

Golden Delicious ◽

Apple Cultivars

This study aimed to investigate the biochemical compounds of five different apple cultivars (Amasya, Braeburn, Golden Delicious, Granny Smith, and Starking) grown in the same location and to reveal the differences between peel and pulp in the fresh, oven-dried, and sun-dried samples. Sugar and organic acid contents were analyzed through high-performance liquid chromatography. Besides, antioxidant activity, total flavonoid, and total phenolic contents were analyzed with a spectrophotometer. The results of these analyses showed that the compounds varied between peel and pulp and among fresh, oven-dried, and sun-dried samples. The largest level of total flavonoid was found in Amasya oven-dried peel, and the largest total phenol, antioxidant activity, fructose, and total sugar levels were observed in Amasya sun-dried peel. Moreover, the largest L-ascorbic acid was detected in Amasya oven-dried pulp. Granny Smith oven-dried pulp was rich in citric, succinic acids, and glucose. Braeburn sun-dried pulp, Golden Delicious oven-dried pulp, and Granny Smith sun-dried pulp contained the largest sucrose, malic acid, and total soluble solids levels, respectively. For data interpretation, t-test, ANOVA, Duncan’s test, Kruskal–Wallis H test, and principal component analysis were performed. The peel contained significantly higher total flavonoid, total phenol, and antioxidant activity than pulp. Moreover, among fresh, oven-dried, and sun-dried samples, total phenol, succinic acid, malic acid, and L-ascorbic acid significantly differed. As a whole, the pulp was rich in sugars. The results provide valuable information on the food quality parameters of five different apple cultivars. It was demonstrated that consuming apple with its peel is healthier (in terms of total flavonoid, total phenol, antioxidant activity parameters, and L-ascorbic acid), and drying (especially the sun-drying method) is an effective food storage method for apples.

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Comparative Study of the Antioxidant Activities of Eleven Salvia Species

Natural Product Communications ◽

10.1177/1934578x1000500211 ◽

2010 ◽

Vol 5 (2) ◽

pp. 1934578X1000500 ◽

Cited By ~ 6

Author(s):

Gábor Janicsák ◽

István Zupkó ◽

Imre Máthé ◽

Judit Hohmann

Keyword(s):

Lipid Peroxidation ◽

Antioxidant Activity ◽

Ascorbic Acid ◽

Biological System ◽

Antioxidant Activities ◽

Close Correlation ◽

Reference Compound ◽

Total Polyphenol ◽

Methanolic Extracts

The lipid peroxidation-inhibiting activities of aqueous methanolic extracts of eleven Salvia species (Fam. Lamiaceae) were evaluated in an enzyme-independent biological system. The total polyphenol contents and the amounts of the most abundant phenoloids of the genus, caffeic and rosmarinic acids, were also determined. The EC50 values of the extracts displayed substantial differences. All of the investigated species except S. jurisicii (EC50 191.2 μg/mL) exhibited higher activities than that of ascorbic acid (EC50 123.8 μg/mL), the reference compound. Among the studied species, S. scabiosifolia (EC50 5.4 μg/mL) demonstrated the highest effect, followed in sequence by S. dumetorum, S. transsylvanica, S. officinalis l albiflora, S. nemorosa l albiflora and S. recognita (EC50 6.5 – 10.2 μg/mL). The close correlation was confirmed between the antioxidant activities and the total phenol contents of the extracts. For caffeic and rosmarinic acids, the correlation was much weaker, indicating the important role of other polyphenols in the antioxidant activity.

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ANTIOXIDANT ACTIVITY DURING STORAGE OF APPLES SUBJECTED TO IRRADIATION

Ciência e Agrotecnologia ◽

10.1590/s1413-70542015000300008 ◽

2015 ◽

Vol 39 (3) ◽

pp. 269-275 ◽

Cited By ~ 1

Author(s):

Camila Argenta Fante ◽

Heloísa Helena de Siqueira Elias ◽

Paôla de Castro Henrique ◽

Ana Carolina Vilas Boas ◽

Luiz Carlos de Oliveira Lima

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Soluble Solids ◽

Antioxidant Compounds ◽

Post Harvest ◽

Apple Cultivars ◽

Solids Content ◽

Physical And Chemical ◽

Β Carotene ◽

Low Irradiation

Nowadays, the number of studies about fruit conservation as well as the benefits of consumption of foods rich in antioxidant compounds was increased. This study aimed to quantify antioxidant compounds and their activity and to evaluate the physical and chemical changes during the post-harvest storage of Eva's apple cultivars that were subjected to gamma irradiation at doses of 0; 0.5; 1.0 and 1.5 kGy. The antioxidant activity was measured by the 2.2-diphenyl-1-picrylhydrazyl (DPPH) and the β-carotene/linolenic acid methods. Levels of total phenolics, ascorbic acid, color, and soluble solids were evaluated. The results showed that, regardless of the irradiation dose, there was an increase in % SRL during post-harvest storage of Eva's apples. Low irradiation doses were able to preserve the phenolic compounds, maintain the ascorbic acid levels and avoid an increase in the soluble solids content.

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Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour

Food Science and Technology International ◽

10.1177/1082013219892716 ◽

2019 ◽

Vol 26 (5) ◽

pp. 388-402

Author(s):

Muhammad Azeem ◽

Tai-Hua Mu ◽

Miao Zhang

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Hydrostatic Pressure ◽

Sweet Potato ◽

High Hydrostatic Pressure ◽

Anthocyanin Content ◽

Potato Flour ◽

Total Anthocyanin ◽

Sweet Potato Flour ◽

Β Carotene

Effects of high hydrostatic pressure (100, 200, and 400 MPa) and soaking solution (citric acid, calcium chloride, ascorbic acid, and distilled water) on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour were investigated. Total polyphenol content was increased in sweet potato flour of Jishu 98 (white) at 200 MPa with ascorbic acid and Pushu 32 (orange) at 0.1 MPa with ascorbic acid treatment (0.51 and 0.83 mg gallic acid equivalent/g dry weight, respectively), but was decreased in Xuzishu No. 3 (purple) in both high hydrostatic pressure and soaking solution treatments. Total anthocyanin content was declined in all treated sweet potato flour. Nevertheless, high hydrostatic pressure with citric acid, calcium chloride, and distilled water significantly increased the β-carotene content in Pushu 32. Correlation analysis between total polyphenol content, total anthocyanin content, and antioxidant activity suggested that polyphenols are the most pivotal antioxidant in sweet potato flour. High hydrostatic pressure and soaking solution treated sweet potato flour could be potentially utilized in food with acceptable nutritional values.

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Total Polyphenol Content, Antioxidant Activity, and Individual Phenolic Composition of Different Edible Parts of 4 Sweet Potato Cultivars

Natural Product Communications ◽

10.1177/1934578x20936931 ◽

2020 ◽

Vol 15 (7) ◽

pp. 1934578X2093693

Author(s):

Shadrack Isaboke Makori ◽

Tai-Hua Mu ◽

Hong-Nan Sun

Keyword(s):

Antioxidant Activity ◽

Sweet Potato ◽

Potato Cultivar ◽

Potato Cultivars ◽

Anthocyanin Content ◽

Polyphenol Content ◽

Total Polyphenol ◽

Total Anthocyanin ◽

Total Polyphenol Content ◽

Edible Parts

The quest to determine and use polyphenolic compounds present in fruits and vegetables as natural antioxidants has recently attracted much attention due to their beneficial health effects. In this study, the total polyphenol content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), antioxidant activity (AA), and individual polyphenol components of Simon No. 1, Yuzi No. 7, Shangshu 19, and Pushu 32 sweet potato cultivars (edible parts: leaf, stalk, stem, skin, and flesh) were investigated. TPC, TFC, and TAC values ranged from 440 ± 0.17-12080 ± 0.58 CAE mg/100 g DW, 94 ± 0.08-4210 ± 0.74 QE mg/100 g DW, and 7 ± 0.01-1010 ± 0.54 CGE mg/100 g DW, respectively. Yuzi No. 7 sweet potato cultivar contained significantly higher amounts of TPC, TFC, TAC, and AA in all its edible parts, followed by Pushu 32, Simon No. 1, and Shangshu 19 in that order. Regardless of the sweet potato cultivar used, TPC, TFC, and TAC of sweet potato leaves were significantly higher than those of other edible parts. High-performance liquid chromatography revealed 19 individual phenolic compounds. In general, 3,5-di- O-caffeoylquinic acid, astragalin, and cyanidin were the predominant phenolic acid, flavonoid, and anthocyanin compounds, respectively. The correlation analysis suggested that higher AA could be attributed to higher polyphenol content. Based on our results, edible parts of Yuzi No. 7 sweet potato cultivar presented the highest amounts of polyphenol content and AA suggesting the possibility of utilizing this cultivar by farmers and the food industry as a functional food product.

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Enzymatic browning and its inhibition in new apple cultivars slices using 4-hexylresorcinol in combination with ascorbic acid / Pardeamiento enzimático y su inhibición en rodajas de manzanas de nuevas variedades utilizando 4-hexilresorcinol en combinación con ácido ascórbico

Food Science and Technology International ◽

10.1177/108201329700300307 ◽

1997 ◽

Vol 3 (3) ◽

pp. 195-201 ◽

Cited By ~ 55

Author(s):

Y. Luo ◽

G.V. Barbosa-Cánovas

Keyword(s):

Ascorbic Acid ◽

Temperature Sensitivity ◽

Enzymatic Browning ◽

Minimally Processed ◽

Colour Parameter ◽

Golden Delicious ◽

Apple Cultivars ◽

Traditional Cultivars ◽

Browning Inhibition ◽

New Cultivars

Enzymatic browning in minimally processed apples of new cultivars (i.e. Braeburn, Criterion, Fuji, Gala, Jonagold) was investigated at 2.5, 12 and 20 °C, and compared with traditional cultivars (Golden Delicious and McIntosh). Browning inhibition by ascorbic acid (AA) and a mixture of ascorbic acid and 4-hexylresorcinol (AH) was also studied. Among the new cultivars, Jonagold had the slowest browning rate and Braeburn had the fastest rate. Of the two traditional cultivars, McIntosh had the faster browning rate. The temperature sensitivity of the browning varied among cultivars, where Q10 ranged from 1.3 to 4.4 (calculated from colour parameter a*), and the acti vation energy ( Ea) ranged from 8.0 to 18.3 kcal/mol. The browning rate dependence on temper ature was as follows: Fuji < McIntosh < Criterion < Braeburn and Gala < Golden Delicious < Jonagold. Browning was inhibited significantly using AH and AA. The AH treatment resulted in a better inhibition of enzymatic browning for most of the cultivars.

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Phenolic contents, antioxidant activity and colour density of Slovak Pinot Noir wines

Acta agriculturae Slovenica ◽

10.14720/aas.2021.117.3.2043 ◽

2021 ◽

Vol 117 (3) ◽

pp. 1

Author(s):

Natália ČERYOVÁ ◽

Daniel BAJČAN ◽

Judita LIDIKOVÁ ◽

Marek ŠNIRC ◽

Pavol TREBICHALSKÝ ◽

...

Keyword(s):

Antioxidant Activity ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Pinot Noir ◽

Anthocyanin Content ◽

Total Polyphenol ◽

Total Anthocyanin ◽

Phenolic Contents ◽

Wine Colour ◽

Total Anthocyanins

Recent studies show that wine contains more than thousand different compounds that could come from grapes, or could be formed in the process of winemaking and maturing. The most abundant compounds in wines are polyphenols, which affect sensory properties such as colour, taste and aroma, but also has antioxidant properties. The aim of this study was to determine total polyphenol and total anthocyanin contents, and to evaluate antioxidant effects and wine colour density of red wines ‘Pinot Noir’ produced in Slovakia. Thirteen analysed, bottled, quality dry ‘Pinot Noir’ wines with origin in various Slovak wine regions were purchased in retail network, to provide that analysed samples of wine would have the same properties as wines that are consumed by common consumers. The content of total polyphenols in analysed ‘Pinot Noir’ wines ranged from 1458 to 3324 mg GAE l-1, while contents of total anthocyanins ranged from 43.6 to 279.6 mg l-1. Antioxidant activities ranged from 80.2 % to 85.3 % inhibition of DPPH and wine colour density ranged from 0.679 to 1.495. The highest total polyphenol content, total anthocyanin content, and wine colour density was determined in wines from the south Slovakia winegrowing region, while the highest antioxidant activity in wines from Nitra winegrowing region. Results did not show significant differences among studied parameters in wines from different winegrowing regions. Results showed that Slovakian ‘Pinot Noir’ wines have characteristics comparable with ‘Pinot Noir’ wines from other countries.<div id="OKAYFREEDOM_INJECTED" style="display: none;"> </div><script type="text/javascript" src="chrome-extension://hfnbbbkabnehoejfhcbbhdicagcoobji/web/libs/ciuvo-addon-sdk.min.js"></script>

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Physicochemical properties and antioxidant activity of two varieties of apple cultivated in different areas in Morocco

Mediterranean Journal of Chemistry ◽

10.13171/mjc10402004271380do ◽

2020 ◽

Vol 10 (4) ◽

pp. 371

Author(s):

Driss Oussaid ◽

Ismail Mansouri ◽

Hassan Laaroussi ◽

Badiaa Lyoussi ◽

Ilham El Aarabi

Keyword(s):

Antioxidant Activity ◽

Physicochemical Properties ◽

Physicochemical Parameters ◽

Total Antioxidant Activity ◽

Flavonoid Content ◽

Polyphenol Content ◽

Bioactive Substances ◽

Golden Delicious ◽

Total Antioxidant ◽

Apple Cultivars

This study aimed to assess the effect of climate on the organoleptic qualities and phytochemical properties of two varieties of apple (Golden delicious (GD) and Red delicious (RD)) collected from different regions in Morocco. These two varieties of apple were examined for their bioactive compounds composition and antioxidant activity (in juice and different extracts). For physicochemical parameters, the highest acidity was observed in Golden delicious collected from station 1, which was the juiciest sample. Bioactive substances content was dependent on variety and station, while the highest polyphenol content was observed in Golden delicious collected from station 2 (135.41±6.66 mg GAE/100 mL of juice) and most top flavonoid content was observed in Red delicious collected from station 1 (7.43±0.13 mg QE/100 mL of juice). Furthermore, Red delicious collected from station 2 was the most effective in chelating the radical DPPH (IC50% = 0.92±0.01 µL of juice), and Red delicious collected from station 1 has the highest total antioxidant activity (2.47±0.02 mg AAE/100 mL of juice). The present work showed that the significant diversity in the different studied parameters of the apple cultivars was closely linked with the characteristics of the station, such as geography and climate.

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Fruit Quality and Antioxidant Activities of Yellow-Skinned Apple Cultivars Coated with Natural Sucrose Monoesters

Sustainability ◽

10.3390/su13052423 ◽

2021 ◽

Vol 13 (5) ◽

pp. 2423

Author(s):

Seok-Kyu Jung ◽

Hyun-Sug Choi

Keyword(s):

Antioxidant Activities ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Morphological Characteristics ◽

Sucrose Esters ◽

Total Polyphenol ◽

Sustainable Food ◽

Peel Color ◽

Apple Cultivars ◽

Apple Fruits

Yellow-skinned ‘Tsugaru’, ‘Summer King’, and ‘Shinano Gold’ apples (Malus × domestica Borkh.) were coated with a mixture of edible sucrose monoesters of fatty acid and ethanol that had never been applied in those apple fruits, for up to 28 days after room temperature storage (DAS) to evaluate their morphological characteristics, fruit qualities, and antioxidant concentrations. The coating treatment significantly reduced respiration rates of ‘Tsugaru’ and ‘Summer King’ apples at both 14 and 28 DAS, and ‘Shinano Gold’ at 28 DAS. The coated ‘Tsugaru’ and ‘Summer King’ apples were found in greater coverage with fragments of the sucrose esters than those of ‘Shinano Gold’, exhibiting greater skin greasiness and thickness. The coated ‘Tsugaru’ and ‘Summer King’ apples mostly maintained high fruit firmness, peel color, vitamin C, total polyphenol concentrations, and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity. The recent developed coating material contributed to improving shelf-life of the ‘Tsugaru’ and ‘Summer King’ apples and fruit defense systems as a novel post-harvest technology for sustainable food security.

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An overview of Brazilian smoothies: from consumer profile to evaluation of their physicochemical composition, bioactive compounds, antioxidant activity and sensory description

Journal of Food Bioactives ◽

10.31665/jfb.2020.10223 ◽

2020 ◽

Vol 10 ◽

Author(s):

Lorene Simioni Yassin ◽

Acácio Antonio Ferreira Zielinski ◽

Aline Alberti ◽

Paulo Ricardo Los ◽

Ivo Mottin Demiate ◽

...

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Chemical Composition ◽

Bioactive Compounds ◽

High Amplitude ◽

Single Women ◽

Young Student ◽

Colour Intensity ◽

Physicochemical Composition ◽

Consumption Profile

In this work, the smoothies produced in Brazil were assessed through their consumption profile, their chemical composition, antioxidant activity and their sensory descriptions. Of the 500 volunteers who participated in this work, 30% had never heard of smoothies. The regular consumers of smoothies were young, student and single women residing in the southern region of Brazil. Strawberry, banana and pineapple were the preferred flavours. The samples (n = 17) showed significant differences (p < 0.05) in the analytical parameters evaluated. Phenols (612–1.498 mgCAT/L), ascorbic acid (8.87–24.65 mgCQAE/L) and carotenoids (0.40–14.40 mg/L) showed high amplitude, resulting in differences of 4.9, 5.4, 11.3 and 7.6 times on the antioxidant activity of DPPH, ABTS, FRAP and CUPRAC, respectively. The flavour, residual taste, odour, colour intensity, particle presence, homogeneity, turbidity and viscosity were the main terms generated in the sensory description. These data can contribute to the development of new smoothies to better meet consumer expectations.

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