scholarly journals Effect of mineral fertilizers on the variability of phytochemicals in kale

2021 ◽  
Vol 1 (43) ◽  
pp. 8-8
Author(s):  
Alexander Saakian ◽  
◽  
Keyword(s):  
Antioxidant Activity ◽  
Trace Elements ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Mineral Nutrients ◽  
Mineral Fertilizers ◽  
Maturity Stage ◽  
Biochemical Compounds ◽  
Brassica Vegetables ◽  
Total Antioxidant

The effect of five mineral nutrients on the variability of the content of biochemical compounds, such as flavonoids, phenolic compounds, vitamin C, carotenoids and the antioxidant activity of kale (Brassica Oleracea var. sabellica) collected at the edible maturity stage. Manipulation of the phytochemical composition of the kale cabbage using mineral fertilizers was evident in the results achieved. The various mineral nutrients used had different effects on the content of the studied phytochemicals. The content of flavonoids and carotenoids did not decrease with any of the various mineral nutrients used. Contrary to recent research suggesting that rare earth elements are good stimulators of secondary metabolite accumulation, our results showed a decrease in the content of phenolic compounds in plants fertilized with neodymium. The total antioxidant activity increased under the influence of NPK and humate, which correlated with the highest content of soluble phenolic compounds and flavonoids in kale leaves. Low doses of N have a positive effect on these indicators. Mineral supplements of trace elements also had a stimulating effect on the accumulation of the studied substances. However, in addition to trace elements, a significant role is played by the presence of humic acids (in humate), which together with trace elements have the maximum stimulating effect on the content of the substances under study. Keywords: MINERAL FERTILIZERS, ANTIOXIDANT PHYTOCHEMICALS, PHENOLIC COMPOUNDS, CAROTENOID, ANTIOXIDATIVE ACTIVITY, VITAMIN C, FLAVONOIDS, BRASSICA VEGETABLES

scholarly journals Effect of mineral fertilizers on the variability of phytochemicals in kale

2021 ◽  
Vol 1 (43) ◽  
pp. 8-8
Author(s):  
Alexander Saakian ◽  
◽  
Keyword(s):  
Antioxidant Activity ◽  
Trace Elements ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Mineral Nutrients ◽  
Mineral Fertilizers ◽  
Maturity Stage ◽  
Biochemical Compounds ◽  
Brassica Vegetables ◽  
Total Antioxidant

The effect of five mineral nutrients on the variability of the content of biochemical compounds, such as flavonoids, phenolic compounds, vitamin C, carotenoids and the antioxidant activity of kale (Brassica Oleracea var. sabellica) collected at the edible maturity stage. Manipulation of the phytochemical composition of the kale cabbage using mineral fertilizers was evident in the results achieved. The various mineral nutrients used had different effects on the content of the studied phytochemicals. The content of flavonoids and carotenoids did not decrease with any of the various mineral nutrients used. Contrary to recent research suggesting that rare earth elements are good stimulators of secondary metabolite accumulation, our results showed a decrease in the content of phenolic compounds in plants fertilized with neodymium. The total antioxidant activity increased under the influence of NPK and humate, which correlated with the highest content of soluble phenolic compounds and flavonoids in kale leaves. Low doses of N have a positive effect on these indicators. Mineral supplements of trace elements also had a stimulating effect on the accumulation of the studied substances. However, in addition to trace elements, a significant role is played by the presence of humic acids (in humate), which together with trace elements have the maximum stimulating effect on the content of the substances under study. Keywords: MINERAL FERTILIZERS, ANTIOXIDANT PHYTOCHEMICALS, PHENOLIC COMPOUNDS, CAROTENOID, ANTIOXIDATIVE ACTIVITY, VITAMIN C, FLAVONOIDS, BRASSICA VEGETABLES

scholarly journals Antioxidant compoundsand total antioxidant activity in fruits of acerola from cv. Flor Branca, Florida Sweet and BRS 366

2014 ◽  
Vol 36 (2) ◽  
pp. 294-304 ◽  
Author(s):  
Kellina Oliveira de Souza ◽  
Carlos Farley Herbster Moura ◽  
Edy Sousa de Brito ◽  
Maria Raquel Alcântara de Miranda
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Soluble Sugar ◽  
Antioxidant Properties ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Activity Levels ◽  
Total Antioxidant Activity ◽  
Total Soluble Sugar ◽  
Total Antioxidant

Information on antioxidant properties at different ontological stages may help producers and food technologists to identify which cultivar and/or maturity stage are most adequate for their need, therefore this work aimed to study the changes in the antioxidant metabolism during acerola development. Fruit from cv. Flor Branca, BRS366 and Florida Sweet were harvested at different stages: immature green colored (I), physiologically mature with green color and maximum size (II), breaker (III) and full red ripe (IV). After harvest, fruits were selected, divided into four replications with 500 g each and evaluated regarding their titratable acidity, pH, soluble solids, total soluble sugar, vitamin C, polyphenol, anthocyanin, yellow flavonoid, total antioxidant activity and antioxidant enzyme activity. Anthocyanin and flavonoid were determined through LC-DAD-ESI/MS and all analysis followed a completely randomized factorial 3 x 4 design. Fruits of 'Florida Sweet' presented significantly higher soluble solids (9.46ºBrix). Vitamin C content decreased during ripening, but ripe 'BRS 366' fruits showed the greatest values (1363 mg.100 g-1) and highest TAA with 42.36 µM TEAC.g-1FW. Cyanidin 3-rhamnoside (520.76 mg.100 g-1 DM) and quercetin 3-rhamnoside (33.72 mg.100 g-1 DM) were the most abundant anthocyanin and yellow flavonoids found mainly in 'Flor Branca' fruit of acerola, whose antioxidant enzymes activities were also higher. Ripe 'Florida Sweet' fruit presents a great potential for fresh consumption, meanwhile physiologically mature 'BRS 366' fruit seems the best option for the bioactive compounds processing industry. As 'Flor Branca' fruit of acerola kept the highest activity levels, it could be an indicative of greater potential for postharvest conservation.

scholarly journals Antioxidant Compounds, Mineral Content and Antioxidant Activity of Several Tomato Cultivars Grown in Southwestern Romania

2013 ◽  
Vol 41 (1) ◽  
pp. 136 ◽  
Author(s):  
Violeta NOUR ◽  
Ion TRANDAFIR ◽  
Mira E. IONICA
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Trace Elements ◽  
Phenolic Compounds ◽  
Total Phenolics ◽  
Antioxidant Activities ◽  
Fruit Shape ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Tomato Cultivars

Ten indeterminate tomato cultivars differing in fruit shape and typology, grown simultaneously in a greenhouse from Oltenia (Southwestern Romania) and harvested at red ripe stage, were investigated for the contents in ascorbic acid, lycopene, β-carotene, total phenolics, minerals (K, Na, Ca and Mg) and trace elements (Fe, Cu, Mn, Cr, Zn and B). In addition, their antioxidant activities were determined. Significant differences were found among tomato cultivars in all studied antioxidant compounds, as well as in the antioxidant activity. Ascorbic acid ranged from 91.9 to 329.7 mg kg-1 fw, lycopene ranged from 19.7 to 49.0 mg kg-1 fw, while total phenolic compounds varied between 300.2 and 557.8 mg kg-1 fw. Antioxidant activity ranged from 0.81 mmol Trolox kg-1 fw to 1.74 mmol Trolox kg-1 fw and it was significantly correlated to total phenolics content (r = 0.91; p< 0.05). The cocktail type cultivar ‘Tiger’ and the cherry type cultivar ‘Belle’ proved to be the most powerful in antioxidant activity and phenolic compounds while the rectangular plum shaped cultivar ‘Porto’ recorded the highest average lycopene content. A valuable cultivar proved to be the brownish red ‘Sacher’ which registered among the highest contents of phenolics, lycopene and ascorbic acid. Mineral and trace elements contents were also significantly affected by cultivars. Values recorded for K, Ca and Mg ranged from 2139.6 to 3056.9 mg kg-1, 137.7 to 325.8 mg kg-1 and 27.3 to 168.7 mg kg-1 respectively.

scholarly journals The influence of ethanol on the convective drying and on the nutritional quality of dekopon slices

2018 ◽  
Author(s):  
Ronaldo Elias de Mello-Júnior ◽  
Nathane Silva Resende ◽  
Jefferson Luiz Gomes Corrêa ◽  
Leila Aparecida Salles Pio ◽  
Elisângela Elena Nunes Carvalho
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Nutritional Quality ◽  
Quality Parameters ◽  
Nutritional Composition ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Time ◽  
Citrus Reticulate

Dekopon or Hallabong (Citrus reticulate “Shiranui”) is a hybrid fruit that belongs to the citrus fruits. The scientific and commercial interests in dekopon is due to its nutritional composition. The objective of the study was to verify the influence of ethanol as a pretreatment in reducing drying time as well as maintaining nutritional quality (vitamin C, total phenolic compounds, and antioxidant activity) of dekopon slices. The drying with ethanol at 70 °C promoted the greatest reduction in drying time, but the processed pretreated samples at 50 °C presented the highest level of nutritional quality parameters. Keywords: drying time; vitamin C; phenolic compounds; antioxidant activity 

scholarly journals Storage study of cereal bars formulated with banana peel flour

2018 ◽  
Vol 48 (3) ◽  
pp. 386-396 ◽  
Author(s):  
Vania Silva Carvalho ◽  
Ana Carolina Conti-Silva
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Storage Period ◽  
Banana Peel ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Total Phenolic Compounds ◽  
Content Type ◽  
Total Antioxidant ◽  
Cereal Bars

Purpose This paper aims to examine the bioactive compounds and texture properties of cereal bars formulated with banana peel flour during storage. Design/methodology/approach Seven cereal bars were produced and stored during 11 months, under vacuum and protected from the light. The total phenolic compounds, the activity antioxidant by ABTS [2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] method, the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) method expressed as EC50 (concentration required to reduce the original amount of free radicals by 50 per cent) and texture properties were evaluated over the storage period. Findings In general, total phenolic compounds decreased during storage (from 4.19 to 1.11 mg GAE. g-1f.w.). Although the total antioxidant activity (ABTS method) increased during the fifth month, it reduced during storage (from 3.41 to 0.30 µmol TE.g-1f.w.); and the EC50 was not modified in many formulations, though it decreased in other formulations during storage period (from 3913 to 19221 g fruit.g-1 DPPH). The force of rupture began to increase in the fourth month (reaching 62.4 N), and hardness began to increase in the ninth month (reaching 444 N). The formulation and time factors influenced the total phenolic compounds, total antioxidant activity (ABTS method), force of rupture and hardness, while EC50 was only influenced by the formulation (p-value = 0.001). A principal component analysis showed that time had little effect on the most important characteristics considered in description of the cereal bars. Originality/value Cereal bars can be consumed up to the third month of storage, considering the texture of the products. Moreover, the presence of bioactive compounds in cereal bars depends on the addition of banana peel flour, which it contributes to the insertion of total phenolic compounds and total antioxidant activity in cereal bars, aggregating functional properties in these products.

scholarly journals Bioactive compounds in different acerola fruit cultivares

2017 ◽  
Vol 38 (4Supl1) ◽  
pp. 2505
Author(s):  
Flávia Aparecida De Carvalho Mariano-Nasser ◽  
Maurício Dominguez Nasser ◽  
Karina Aparecida Furlaneto ◽  
Juliana Arruda Ramos ◽  
Rogério Lopes Vieites ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Acid Content ◽  
Nutritional Value ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Instrumental Color ◽  
Total Antioxidant

The increased consumption of acerola in Brazil was triggered because it is considered as a functional food mainly for its high ascorbic acid content, but the fruit also has high nutritional value, high levels of phenolic compounds, total antioxidant activity, anthocyanins and carotenoids in its composition. The objective was to evaluate the chemical, physical-chemical and antioxidant activity of eight varieties of acerola tree. The acerolas used in the research were the harvest 2015, 8 varieties: BRS 235 - Apodi, Mirandópolis, Waldy - CATI 30, BRS 238 - Frutacor, Okinawa, BRS 236 - Cereja, Olivier and BRS 237 - Roxinha, from the Active Bank Germplasm APTA Regional Alta Paulista in Adamantina - SP. Avaluated the following attributes: pH, titratable acidity, soluble solids, reducing sugar, instrumental color, ascorbic acid, total phenolics, flavonoids and antioxidant activity. The design was completely randomized, 8 varieties and 3 replications of 20 fruits each. Acerola fruit of the analyzed varieties prove to be good sources of phenolic compounds and antioxidant activity, ensuring its excellent nutritional quality relative to combat free radicals. The variety BRS 236 - Cereja presents higher ascorbic acid content, antioxidant activity and phenolic compounds, and the lowest value for flavonoid, which was higher than the other cultivars, especially Olivier and Waldy CATI-30.

scholarly journals Influence of drying on bioactive compounds and antioxidant activity of fruits of guabiju (Myrcianthes pungens)

2021 ◽  
Vol 10 (8) ◽  
pp. e5510817024
Author(s):  
Vanessa Barbieri Bombana ◽  
Carolina Elisa Demaman Oro ◽  
Diane Rigo ◽  
Caroline Chies Polina ◽  
Andressa Franco Denti ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Water Activity ◽  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Dry Extract ◽  
Influence Of Temperature ◽  
Physical Chemical ◽  
Influence Of Temperature On

The objective of this work was to evaluate the influence of temperature on the content of bioactive compounds of fruits of guabiju (Myrcianthes pungens (O. Berg) D. Legrand). The peel, pulp and seed of fresh guabiju were analyzed in relation to physical-chemical composition, metals, color, phenolic compounds, flavonoids, anthocyanins, vitamin C and antioxidant activity. On the dehydrated samples at temperature of 60 °C, where also determined the moisture and water activity. The fractions of the fruit showed high amounts of metals. After drying, moisture of 1.3, 1.0 and 0.9% were observed for peel, pulp and seed and water activity of 0.44 to 0.54. All the samples darkened, with less variation in the dehydrated peel (∆E 9.2). The samples showed high values of bioactive compounds, and in the fresh peel were observed higher levels of phenolic compounds (8459.8 mg EGA/100g dry extract), anthocyanins (152.0 mg/100 dry extract) and vitamin C (222.9 mg/100g) and on the dehydrated seed higher value of flavonoids (7480.7 mg EQ/100g dry extract). There was 86.3% degradation of anthocyanins in the dehydrated peel. The best values of antioxidant activities were obtained for the dehydrated peel (IC50 1.37 mg/mL), seed (IC50 1.49 mg/mL) and in the fresh peel (IC50 1.41 mg/mL).

scholarly journals Nutrition and bioactive potential of the noni fruit cultivated from the Mato Grosso State

2021 ◽  
Vol 51 (2) ◽  
Author(s):  
Ilmara Pereira de Vasconcelos ◽  
Rodrigo Esaú Vassoler Silva ◽  
Patrícia Monique Crivelari Costa ◽  
Luiz José Rodrigues
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Protein Content ◽  
Morinda Citrifolia ◽  
Chemical Characteristics ◽  
Total Antioxidant Activity ◽  
Mato Grosso ◽  
Total Antioxidant ◽  
Bioactive Potential ◽  
Physical And Chemical

ABSTRACT: The objective was to evaluate the physical and chemical characteristics of noni (Morinda citrifolia) grown in the Mato Grosso State. Ripe fruits from a field located in Cuiabá-MT, had the peel, pulp and seeds separated and subjected to different evaluations. The fruit parts were characterized physically and chemically. Determinations of vitamin C, carotenoids, phenolics and the total antioxidant activity of the fruit mesocarp (pulp) were made. Noni cultivated in the Mato Grosso State presents high levels of potassium, calcium and sodium, with predominance of potassium. The protein content was higher in the seed, and the ash, in the peel, respectively. Noni pulp showed high levels of vitamin C, carotenoids and phenolics and can be considered a potential antioxidant.

scholarly journals Assessment of Antioxidant Potential and phytochemical screening of Phenolic Compounds of Gleditsia triacanthos L Pods

2018 ◽  
Vol 5 (3) ◽  
pp. 3648-3655
Author(s):  
Saidi Imène ◽  
Mahdjoub Bessam Hassiba ◽  
Benchaachoua Abbassia
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Ethyl Acetate ◽  
Total Antioxidant Capacity ◽  
Phytochemical Screening ◽  
Total Polyphenols ◽  
Gleditsia Triacanthos ◽  
Aqueous Fraction ◽  
Total Antioxidant

Objective: The present study aims at the phytochemical screening, the quantification of phenolic compounds of Gleditsia triacanthos L pods (Family Leguminosae) and the assessment of their antioxidant potential by in vitro assays. Subjects and Methods: The pods were extracted with 70% methanol and further partitioned with petroleum ether, chloroform, ethyl acetate, and n-butanol. The residual aqueous fraction has been also recovered. Colorimetric methods using Folin-Ciocalteu reagent, aluminum chloride and Folin-Denis were carried out to estimate total polyphenols, flavonoids and condensed tannins content of extracts. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and total antioxidant capacity (TAC) were used to determine in vitro antioxidant activity. Results: In vitro phytochemical screening for all the extracts was tested and shown positive result for flavonoids, tannins, cardiac glycosides, sterols and terpenes, saponins and alkaloids. However, all the extracts were free of anthraquinones. The strongest activity against radical scavenging of DPPH was found in the ethyl acetate fraction (IC50= 16,288 ± 0,299 µg/ml) which contains highest amounts of flavonoids (25.160 ± 0.016 mg CE/g), whereas the chloroform fraction showed an important total antioxidant capacity (750,584 ± 129,793 mg AAE/g) with the highest amount of total polyphenols (131.667 ± 2.055 mg GAE/g). When compared to the other fractions, the aqueous fraction presented the lowest antioxidant activity for the two methods. Conclusion: These data suggest that the pods of Gleditsia triacanthos L can be a good natural source of antioxidants that can be beneficial for food and human health.

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