Red-fleshed apple as a source for functional beverages

The potential of anthocyanin pigments in fruits and vegetables to provide protection against oxidative damage is well known. Cyanidin-3-O-galactoside is a naturally occurring red pigment commonly found in skin of apples but also present in flesh of certain crab apple and apple genotypes. The purpose of this study was to investigate the cyanidin-3-O-galactoside concentration and antioxidant capacity of juice made from 14 genotypes of red-fleshed apples in comparison to three white-fleshed apple cultivars and three commercial apple juices. Cyanidin-3-O-galactoside was found only in the juice made from red-fleshed apple genotypes with the highest concentrations (39 mg L-1) in a crab apple Roberts Crab. The antioxidant capacity measured using the Folin-Ciocalteu, the ferric reducing antioxidant power (FRAP), and the oxygen radical absorbance capacity (ORAC) assays were the greatest in juice prepared from the red-fleshed genotypes Babine and Malus pumila Niedzwetzkyana, a red-fleshed crab apple genotype. The antioxidant capacity measures were strongly correlated with each other; however, there was no correlation between the concentration of cyanidin-3-O-galactoside and the antioxidant capacity measures. The juice quality parameters °Brix and titratable acidity values were not significantly different among the juices made from the red-fleshed apples, commercial apples and commercial apple juice products.Key words: Red-fleshed apple, Malus species, antioxidants, cyanidin-3-O-galactoside, Folin-Ciocalteu, FRAP, ORAC, functional beverage

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Reducing Patulin Contamination in Apple Juice by Using Inactive Yeast

Journal of Food Protection ◽

10.4315/0362-028x.jfp-10-326 ◽

2011 ◽

Vol 74 (1) ◽

pp. 149-153 ◽

Cited By ~ 32

Author(s):

TIANLI YUE ◽

QINFANG DONG ◽

CAIXIA GUO ◽

RANDY W. WOROBO

Keyword(s):

Apple Juice ◽

Fruits And Vegetables ◽

Reduction Rate ◽

Titratable Acidity ◽

Quality Parameters ◽

Fungal Species ◽

Juice Quality ◽

Yeast Strains ◽

Wide Range ◽

Apple Products

The mycotoxin, patulin (4-hydroxy-4H-furo[3,2c]pyran-2[6H]-one), is a secondary metabolite produced mainly in rotten parts of fruits and vegetables, most notably apples and apple products, by a wide range of fungal species in the genera Penicillium, Aspergillus, and Byssochlamys. Due to its mutagenic and teratogenic nature and possible health risks to consumers, many countries have regulations to reduce levels of patulin in apple products. In the present study, reduction of patulin contamination in apple juice by using 10 different inactivated yeast strains was assessed. Our results indicated that nearly twofold differences in biomass existed among the 10 yeast strains. Eight of the 10 inactivated yeast strains could provide >50% patulin reduction in apple juice within 24 h, with the highest reduction rate being >72%. Furthermore, juice quality parameters, i.e., degrees Brix, total sugar, titratable acidity, color value, and clarity, of the treated apple juice were very similar to those of the untreated patulin-free juice. Potential applications of using inactivated yeast strain for patulin control are also discussed.

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Microorganisms and Biostimulants Impact on the Antioxidant Activity of Buckwheat (Fagopyrum esculentum Moench) Sprouts

Antioxidants ◽

10.3390/antiox9070584 ◽

2020 ◽

Vol 9 (7) ◽

pp. 584 ◽

Cited By ~ 1

Author(s):

Robert Witkowicz ◽

Wioletta Biel ◽

Edyta Skrzypek ◽

Joanna Chłopicka ◽

Katarzyna Gleń-Karolczyk ◽

...

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Water Soluble ◽

Strongly Correlated ◽

Growth Promoters ◽

Pythium Oligandrum ◽

Antioxidant Power ◽

Plant Growth Promoters ◽

Ferric Reducing Antioxidant Power ◽

Fagopyrum Esculentum Moench

The study analyzes the influence of plant growth promoters and biological control agents on the chemical composition and antioxidant activity (AA) in the sprouts of buckwheat. The AA of cv. Kora sprouts was higher than cv. Panda, with 110.0 µM Fe2+/g (FRAP—Ferric Reducing Antioxidant Power), 52.94 µM TRX (Trolox)/g (DPPH—1,1-diphenyl-2-picrylhydrazyl), 182.7 µM AAE (Ascorbic Acid Equivalent)/g (Photochemiluminescence—PCL—ACW—Water-Soluble Antioxidant Capacity) and 1.250 µM TRX/g (PCL—ACL—Lipid-Soluble Antioxidant Capacity). The highest AA was found in the sprouts grown from seeds soaked in Ecklonia maxima extract and Pythium oligandrum (121.31 µM Fe2+/g (FRAP), 56.33 µM TRX/g (DPPH), 195.6 µM AAE/g (PCL—ACW) and 1.568 µM TRX/g (PCL—ACL). These values show that the antioxidant potential of buckwheat sprouts is essentially due to the predominant hydrophilic fraction of antioxidants. The AA of the sprouts was strongly correlated with total polyphenol content.

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Antioxidant Capacity and Antimutagenic Potential ofMurraya koenigii

BioMed Research International ◽

10.1155/2013/263509 ◽

2013 ◽

Vol 2013 ◽

pp. 1-10 ◽

Cited By ~ 15

Author(s):

Maryam Zahin ◽

Farrukh Aqil ◽

Fohad Mabood Husain ◽

Iqbal Ahmad

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Broad Spectrum ◽

Fruits And Vegetables ◽

Therapeutic Potential ◽

Antimutagenic Activity ◽

Antioxidant Power ◽

Mutagenicity Assay ◽

Antimutagenic Property ◽

Ferric Reducing Antioxidant Power

It is well known that the intake of antioxidants with increased consumption of fruits and vegetables and medicinal herbs contributes towards reduced risk of certain diseases including cancers. This study aims to evaluate the broad-spectrum antioxidant and antimutagenic activities as well as to elucidate phytochemical profile of an Indian medicinal plantMurraya koenigii(curry) leaves. Leaves of the plant were successively fractionated in various organic solvents. Benzene fraction demonstrated the highest phenolic content followed by petroleum ether. The benzene fraction showed maximum antioxidant activity in all tested assays, namely, phosphomolybdenum, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical, ferric reducing antioxidant power (FRAP) and cupric reducing antioxidant capacity (CUPRAC) assays. Based on the promising broad-spectrum antioxidant activity, benzene fraction was further evaluated for antimutagenic activity and showed a dose-dependent antimutagenic response in AmesSalmonellamutagenicity assay. It inhibited 72–86% mutagenicity induced by sodium azide, methyl methanesulfonate, benzo(a)pyrene, and 2-aminoflourene at the maximum tested concentration (100 μg/mL) inSalmonella typhimuriumtester strains. At least 21 compounds were detected by GC/MS. The findings clearly demonstrated that phenolic-rich benzene fraction has promising broad-spectrum antioxidant and antimutagenic property and needs further evaluation to exploit its therapeutic potential.

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The Effect of Mechanical Vibration during Transport under Model Conditions on the Shelf-Life, Quality and Physico-Chemical Parameters of Four Apple Cultivars

Agronomy ◽

10.3390/agronomy11010081 ◽

2021 ◽

Vol 11 (1) ◽

pp. 81

Author(s):

Dorota Walkowiak-Tomczak ◽

Natalia Idaszewska ◽

Grzegorz P. Łysiak ◽

Krzysztof Bieńczak

Keyword(s):

Antioxidant Capacity ◽

Dry Matter ◽

Mechanical Vibration ◽

Life Quality ◽

Titratable Acidity ◽

Quality Parameters ◽

Soluble Solids ◽

Chemical Parameters ◽

Polyphenol Content ◽

Flesh Colour

The study assessed the changes in the quality and physical and chemical parameters of apples of four cultivars (‘Gala’, ‘Idared’, ‘Topaz’, ‘Red Prince’) subjected to mechanical vibration during transport under model conditions and after storage (shelf-life). Quality changes in apples were evaluated based on skin and flesh colour, total soluble solids, dry matter, firmness, titratable acidity, pH value, total polyphenol content, and antioxidant capacity. The vibration applied at a frequency of 28 Hz caused changes in the above parameters, which were visible also after storage and depended on the cultivar, but often did not show any clear trend or direction or were not statistically significant. The values of the total colour difference factor ΔE showed considerable variations in the skin colour but only small variations in the flesh colour of individual cultivars. Vibration resulted in a decrease in firmness. Variations in dry matter, total soluble solids, pH, and titratable acidity were small, often insignificant. Mechanical vibration and storage led to an increase in the polyphenol content and antioxidant capacity of all studied cultivars. The greatest stability of quality parameters, relatively high content of bioactive compounds, and antioxidant capacity were observed for ‘Red Prince’. The lowest quality parameters were noted for ‘Gala’. The analysed cultivars continued to show a high level of antioxidant capacity after treatment, which allows the conclusion that they remain a good source of bioactive compounds after transport and short-term storage.

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Vida útil de polpa congelada de araticum embalada ou não a vácuo

DESAFIOS Revista Interdisciplinar da Universidade Federal do Tocantins ◽

10.20873/uft.23593652201961p114 ◽

2019 ◽

Vol 6 (1) ◽

pp. 114-121

Author(s):

Cristiane Maria Ascari Morgado ◽

Ana Paula Silva Siqueira ◽

Eli Regina Barboza de Souza ◽

Annelisa Arruda de Brito ◽

Luis Carlos Cunha Junior ◽

...

Keyword(s):

Titratable Acidity ◽

Soluble Solids ◽

Low Density Polyethylene ◽

Low Density ◽

Antioxidant Power ◽

Total Antioxidant ◽

Ferric Reducing Antioxidant Power ◽

Annona Crassiflora

The objective of this work was to evaluate the role of two types of conditioning process in quality of frozen and stored araticum’s pulp at -18ºC. The fruits were collected at pre-maturing developmental stage, packed into boxes wrapped with bubble plastic, transported to the laboratory and stored for 7 days at 22ºC and 90% RH to complete the maturation. Afterwards, they were pulped and the pulp was stored in: 1) low-density polyethylene packages (LDPE) 60 micro, hermetically packed in a sealing machine or 2) low-density polyethylene packages (LDPE) 60 micro vacuum sealed. Those units were frozen at -18ºC for 402 days and were evaluated at processing day and at 30; 90; 150; 210 and 402 days of storage, for soluble solids contents (SS), titratable acidity (TA), SS/TA, ascorbic acid, total extractable polyphenols and total antioxidant activity using the Ferric Reducing Antioxidant Power (FRAP) method. The results were submitted to an analysis of variance and the means were each other compared using Tukey test with Sisvar software. It is conclued that is not necessary the use of vacuum to package the frozen araticum’s pulp for 402 days, at -18ºC. Keywords: Annona crassiflora Mart, freezing, vacuum.

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Mycorrhizal fungi and microalgae modulate antioxidant capacity of basil plants

Journal of Plant Protection Research ◽

10.1515/jppr-2017-0057 ◽

2018 ◽

Vol 0 (0) ◽

Cited By ~ 1

Author(s):

Marieta Hristozkova ◽

Liliana Gigova ◽

Maria Geneva ◽

Ira Stancheva ◽

Ivanina Vasileva ◽

...

Keyword(s):

Antioxidant Capacity ◽

Green Algae ◽

Mycorrhizal Fungi ◽

Radical Scavenging ◽

Arbuscular Mycorrhizal ◽

Enzymatic Antioxidants ◽

Frap Assay ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power ◽

The Impact

Abstract Mycorrhizal fungi, algae and cyanobacteria are some of the most important soil microorganisms and major components of a sustainable soil-plant system. This study presents for the first time evidence of the impact of green alga and cyanobacterium solely and in combination with arbuscular mycorrhizal fungi (AMF) on plant-antioxidant capacity. In order to provide a better understanding of the impact of AMF and soil microalgae on Ocimum basilicum L. performance, changes in the pattern and activity of the main antioxidant enzymes (AOEs), esterases and non-enzymatic antioxidants including phenols, flavonoids, ascorbate, and α-tocopherols were evaluated. The targeted inoculation of O. basilicum with AMF or algae (alone and in combination) enhanced the antioxidant capacity of the plants and the degree of stimulation varied depending on the treatment. Plants in symbiosis with AMF exhibited the highest antioxidant potential as was indicated by the enhanced functions of all studied leaf AOEs: 1.5-, 2- and more than 10-fold rises of superoxide dismutase (SOD), glutathione-S-transferase (GST) and glutathione reductase (GR), respectively. The greatest increase in the total esterase activity and concentration of phenols, flavonoids and ascorbate was marked in the plants with simultaneous inoculation of mycorrhizal fungi and the green algae. 2,2-diphenyl-1-pycril-hydrazyl (DPPH) free radical scavenging method and ferric reducing antioxidant power (FRAP) assay proved the increased plant antioxidant capacity after co-colonization of green algae and mycorrhizae.

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Enrichment and Assessment of the Contributions of the Major Polyphenols to the Total Antioxidant Activity of Onion Extracts: A Fractionation by Flash Chromatography Approach

Antioxidants ◽

10.3390/antiox7120175 ◽

2018 ◽

Vol 7 (12) ◽

pp. 175 ◽

Cited By ~ 1

Author(s):

Mohammad Hossain ◽

Justine Lebelle ◽

Rares Birsan ◽

Dilip Rai

Keyword(s):

Antioxidant Capacity ◽

Flash Chromatography ◽

Total Phenol Content ◽

Antioxidant Power ◽

Onion Extract ◽

Antioxidant Capacities ◽

Total Antioxidant ◽

Ferric Reducing Antioxidant Power ◽

Quercetin Glycoside ◽

Quercetin Aglycone

The present study extensively fractionated crude red onion extract in order to identify the polyphenols which contributed most in the total antioxidant capacity of the onion extract using a flash chromatography system. The flash separations produced 70 fractions which were tested for their total phenol content, total flavonoid content, and antioxidant capacities as measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. Out of these 70 fractions, four fractions which were representatives of the four major peaks of the flash chromatograms, were further analysed for their constituent polyphenols using liquid chromatography tandem mass spectrometry (LC-MS/MS). The main contributor of onion antioxidant capacity is quercetin glycoside followed by quercetin aglycone although quercetin aglycone had higher antioxidant capacity than its glycosidic counterparts. High abundance of quercetin glycosides such as quercetin-3,4′-diglucoside and quercetin-4′-glucoside had compensated for their relatively low antioxidant capacities. A Higher degree of glycosylation resulted in lower antioxidant capacity. The fractionation approach also contributed in enrichment of the onion antioxidant polyphenols. A >9 folds enrichment was possible by discarding the early fractions (fractions 1–15) which contained the main bulk of the extracts, predominantly sugars.

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Studies on Juice Quality Obtained from Pomegranate and Various Vegetables Additions

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology ◽

10.15835/buasvmcn-fst:10117 ◽

2014 ◽

Vol 71 (1) ◽

pp. 57

Author(s):

Anamaria Pop ◽

Sevastita Muste ◽

Crina Muresan ◽

Simona Jula

Keyword(s):

Antioxidant Capacity ◽

Fruits And Vegetables ◽

Raw Materials ◽

Consumer Preference ◽

Pomegranate Juice ◽

Juice Quality ◽

Positive Correlations ◽

Vegetable Raw Materials

Nowadays, the interest in antioxidants, mainly present in fruits and vegetables, has prompted research in the field of commercial beverages. Taking into account new requirements to improve the quality of feeding behaviour by getting juices without added sugar, the consumer health benefits and high organoleptics properties, it was decided to study the correlation quality of raw pomegranates with other vegetables such as celery, carrot and sharon fruit in order to obtain pomegranate juice with vegetable additions. The vegetable raw materials were chosen in order to improve the quality and organoleptic properties of the pomegranate juice with vegetable additions by optimizing the “in-house” method, to obtaining a stable formulation. The main objectives of the study were characterization of raw and addition materials, studied by psycho-chemical analysis, evaluating of the antioxidant capacity of 4 types of pomegranate juice with additions in different proportions, establish the best type of mixture juice. Consumer preference was established in sensory analysis based on hedonic test with 9 point scale, the type of juice with additions with the following concentrations: pomegranate 50%, Sharon 10%, celery 30%, carrot 10%. Positive correlations were performed between antioxidant capacity and type of juice preferred by consumers.

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