scholarly journals Biochemical indices of hop resistance to Verticillium albo-atrum and Fusarium sambucinum

2013 ◽  
Vol 34 (2) ◽  
pp. 277-284
Author(s):  
Jan Piotrowski ◽  
Marian Milczak
Keyword(s):  
Phenolic Compounds ◽  
Chlorogenic Acid ◽  
Peroxidase Activity ◽  
Early Spring ◽  
Total Phenolic ◽  
Fusarium Sambucinum ◽  
Total Phenolic Compounds ◽  
Tolerant Variety ◽  
Biochemical Indices ◽  
Verticillium Albo Atrum

The contents of total phenolic compounds, chlorogenic acid and peroxidase activity as well as monophenols to polyphenols ratio were studies in the suckers of the hops as indices of resistance to <i>Verticillium albo-atrum</i> and <i>Fusarium sambucinum</i>. The suckers of hop taken in the early spring from the healthy and infected plots were used in the experiments. As a research material were included cv. 'Northern Brewer' - a wilt tolerant variety, two wild susceptible varieties - cv. 'Lubelski' and cv. 'Brewers Gold', four breeding clones and one male plant. It was found that, 'Northern Brewer' contains more total phenolic compounds, rnonophenols and chlorogenic acid, and in particular considerably higher peroxidase activity as compared to cv. 'Lubelski'. Taking into consideration the contents of these compounds, in the majority of cases, the new breeding clones were similar to the mother variety 'Northern Brewer'. It seems resonable to assume, that the new clones should be more wilt tolerant than varieties and populations cultivated in our country.

scholarly journals (35) The Influence of 1-MCP on Firmness, Soluble Sugar Levels, Chlorogenic Acid, and Total Phenolic Compounds in Ripening Banana Fruit

HortScience ◽  
2005 ◽  
Vol 40 (4) ◽  
pp. 1005B-1005
Author(s):  
Daniel A. Stanley ◽  
Donald J. Huber
Keyword(s):  
Phenolic Compounds ◽  
Chlorogenic Acid ◽  
Soluble Sugar ◽  
Total Phenolic ◽  
Banana Fruit ◽  
Fruit Firmness ◽  
Total Phenolic Compounds ◽  
Fresh Weight ◽  
Control Fruit ◽  
Sugar Levels

In previous studies, 1-methylcyclopropene (1-MCP) was shown to significantly suppress peel degreening and appearance of senescent spotting of banana fruit (Stanley and Huber, 2004). In the present study, the effect of the ethylene antagonist on banana pulp soluble sugar levels and on peel soluble and total phenolics was measured. One hundred and sixty hands (10 boxes) of banana fruit (Musaacuminata cv. Cavendish) were treated with ethylene (300 μL·L-1, 24 h, 15 °C, 90% RH) at a commercial ripening facility in Bradenton, Fla., and transported by truck (15 °C) to the University of Florida. Fruit were sorted and placed in 174-L ripening chambers, where 80 hands received 500 nL·L-1 1-MCP for two 12-h periods at 18 °C, while the other 80 hands (controls) were maintained in identical containers without 1-MCP for equal time periods at 18 °C. Mean whole fruit firmness in both treatment groups was 140 N and decreased to 15 N (controls) and 30 N (1-MCP) by day 12. Soluble sugars in the pulp of control fruit achieved levels between 160–180 mg·g-1 fresh weight by day 8, while 1-MCP treated fruit required about 12 days to achieve similar soluble sugar levels. Total phenolic compounds present in peel tissue of control and 1-MCP treated fruit required 10 and 14 days, respectively, to achieve levels of about 4000 μg·g-1 fresh weight. Chlorogenic acid levels, a subset of total peel phenolic compounds, peaked above 500 μg·g-1 by day 10 in control fruit and by day 12 in 1-MCP treated fruit. Maintenance of fruit firmness along with the achievement of acceptable sugar levels of 1-MCP treated fruit demonstrate possible benefits of suppression of ethylene action for retail and processing markets for banana fruit.

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.

scholarly journals Effect of foliar calcium chloride treatment on the level of chlorogenic acid, β-carotene, lutein and tocopherols in lettuce (Lactuca sativa L.)

2012 ◽  
Vol 64 (1) ◽  
pp. 65-72 ◽  
Author(s):  
Irena Perucka ◽  
Katarzyna Olszówka
Keyword(s):  
Phenolic Compounds ◽  
Chlorogenic Acid ◽  
Lactuca Sativa ◽  
Foliar Application ◽  
Tocopherol Content ◽  
Control Treatment ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Growing Period ◽  
Β Carotene

The aim of the presented study was to determine the effect of foliar application of CaCl<sub>2</sub> on the level of β-carotene, lutein, tocopherols and phenolic compounds in the leaves of lettuce cv. Omega (<i>Lactuca sativa</i> L.). The experiments were conducted in the greenhouse of the Faculty of Cultivation and Fertilisation of Horticultural Plants, University of Life Sciences in Lublin. During the growing period, 7 and 14 days before harvest, the plants were treated with a solution of CaCl<sub>2</sub> with concentrations of 0.1 M and 0.2 M. Plants sprayed with water were the control treatment in the experiment. Analyses were performed on whole leaves and the blade without midrib. The obtained results indicate that the leaves of lettuce cv. Omega are a good source of phenolic compounds, carotenoids and tocopherols. The dominant carotenoid in lettuce cv. Omega was β-carotene. Foliar application of CaCl<sub>2</sub> on the plants did not have any significant effect on the level of β-carotene and lutein in the whole leaves. The contents of tocopherols, total phenolic compounds and chlorogenic acid were dependent on the concentration of CaCl<sub>2</sub>. The application of 0.1 M CaCl<sub>2</sub> solution in the plants resulted in a decrease in the level of total phenolic compounds and chlorogenic acid, and an increase in tocopherol content. However, the treatment of the plants with 0.2M CaCl<sub>2</sub> solution caused a lowering of the concentration of tocopherols and an increase in the content of chlorogenic acid and total phenolic compounds.

Phytochemical composition and antioxidant activity of Malus baccata (L.) Borkh. fruits

2020 ◽  
Vol 3 (1) ◽  
pp. 47
Author(s):  
Nadezhda Petkova ◽  
Manol Ognyanov ◽  
Blaga Inyutin ◽  
Petar Zhelev ◽  
Panteley Denev
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Ethanol Extract ◽  
Titratable Acidity ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Frap Assay ◽  
Phytochemical Composition ◽  
Malus Baccata

Crab apple (Malus baccata (L.) Borkh.) was mainly distributed in Europe as an ornamental plant, but the nutritional properties of its edible fruits were not fully revealed. The aim of the current study was to characterize the phytochemical composition of ripen carb apple fruits and to evaluate their nutritional and antioxidant potentials. The fruits were assayed for moisture and ash content, proteins, lipids, carbohydrates, titratable acidity (TA), pH, total phenolic compounds and natural pigments. Among the analyzed carbohydrates cellulose was found in the highest content (6% dw), followed by sugars (sucrose, glucose and fructose) and 1.8 % dw uronic acids. The total chlorophylls and carotenoids contents in their fruits were 6.51 and 4.80 μg/g fw, respectively. Total monomeric anthocyanins were not detected. The highest content of total phenolic compounds (2.67 mg GAE/g fw) was found in 95 % ethanol extract from fruits, while the total flavonoids were relatively low – 0.1 mg QE/g fw. DPPH assay (17.27 mM TE/g fw) and FRAP assay (14.34 mM TE/g fw) demonstrated in vitro antioxidant activities of crabapple. Malus baccata fruits were evaluated as a rich source of dietary fibers and phenolic compounds with significant antioxidant potential that could be used in human nutrition.

scholarly journals Evaluation of Silicon and Proline Application on the Oxidative Machinery in Drought-Stressed Sugar Beet

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 398
Author(s):  
Muneera D. F. AlKahtani ◽  
Yaser M. Hafez ◽  
Kotb Attia ◽  
Emadeldeen Rashwan ◽  
Latifa Al Husnain ◽  
...  
Keyword(s):  
Antioxidant Enzymes ◽  
Drought Stress ◽  
Phenolic Compounds ◽  
Sugar Beet ◽  
Harmful Effect ◽  
Sugar Yield ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Sod Activity ◽  
Yield Parameters

Drought stress deleteriously affects growth, development and productivity in plants. So, we examined the silicon effect (2 mmol) and proline (10 mmol) individually or the combination (Si + proline) in alleviating the harmful effect of drought on total phenolic compounds, reactive oxygen species (ROS), chlorophyll concentration and antioxidant enzymes as well as yield parameters of drought-stressed sugar beet plants during 2018/2019 and 2019/2020 seasons. Our findings indicated that the root diameter and length (cm), root and shoot fresh weights (g plant−1) as well as root and sugar yield significantly decreased in sugar beet plants under drought. Relative water content (RWC), nitrogen (N), phosphorus (P) and potassium (K) contents and chlorophyll (Chl) concentration considerably reduced in stressed sugar beet plants that compared with control in both seasons. Nonetheless, lipid peroxidation (MDA), electrolyte leakage (EL), hydrogen peroxide (H2O2) and superoxide (O2●−) considerably elevated as signals of drought. Drought-stressed sugar beet plants showed an increase in proline accumulation, total phenolic compounds and up-regulation of antioxidant enzymes catalase (CAT) and superoxide dismutase (SOD) activity to mitigate drought effects. Si and proline individually or the combination Si + proline considerably increased root and sugar yield, sucrose%, Chl concentration and RWC, MDA and EL were remarkably reduced. The treatments led to adjust proline and total phenolic compounds as well as CAT and SOD activity in stressed sugar beet plants. We concluded that application of Si + proline under drought stress led to improve the resistance of sugar beet by regulating of proline, antioxidant enzymes, phenolic compounds and improving RWC, Chl concentration and Nitrogen, Phosphorus and Potassium (NPK) contents as well as yield parameters.

Vegetative propagation, chemical composition and antioxidant activity of yerba mate genotypes

2021 ◽  
pp. 1-10
Author(s):  
Leandro Marcolino Vieira ◽  
Renata de Almeida Maggioni ◽  
Jéssica de Cássia Tomasi ◽  
Erik Nunes Gomes ◽  
Ivar Wendling ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vegetative Propagation ◽  
Adventitious Rooting ◽  
Ilex Paraguariensis ◽  
Total Phenolic ◽  
Yerba Mate ◽  
Total Phenolic Compounds ◽  
Leaf Retention ◽  
Correlated Components

Abstract Ilex paraguariensis, commonly known as yerba mate, is a tree species native to South America. Its commercial value is due to the manufacturing of teas, with potential also in the pharmacological and cosmetic industries. Vegetative propagation of yerba mate is considered an innovation to the traditional production systems based on sexual propagation. The present study aimed to evaluate the rhizogenic potential and chemical attributes of mini-cuttings from 15 yerba mate genotypes, as well as to verify the correlation between phytochemical and rooting-related variables. Mini-cuttings were collected from a pre-existing mini-clonal hedge and the experimental design was completely randomized, with 15 treatments (genotypes), four replications and 10 mini-cuttings per plot. After 120 days, mini-cuttings were assessed regarding rooting, mortality, callogenesis and leaf retention percentages, percentage of mini-cuttings with both calluses and roots, number of roots and average root length. At the time of collection, subsamples from each plot were used for phytochemical analyses including total phenolic compounds, protein, caffeine and theobromine contents and antioxidant activity. Rooting percentages ranged from 5 to 72.5%, with significant variation among genotypes. Adventitious rooting and phytochemical profile of yerba mate mini-cuttings are genotype-dependent. Leaf retention is a relevant factor in the rooting of yerba mate mini-cuttings and the levels of total phenolic compounds, antioxidants and theobromine present in mini-cuttings are negatively correlated components to Ilex paraguariensis adventitious rooting.

scholarly journals Impact of Specialty Malts on Wort and Beer Characteristics

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 137
Author(s):  
Luis F. Castro ◽  
Abigail D. Affonso ◽  
Renata M. Lehman
Keyword(s):  
Phenolic Compounds ◽  
Free Amino ◽  
Amino Nitrogen ◽  
The Other ◽  
Fermentable Sugars ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Polyphenol Content ◽  
The Impact

Specialty malts are commonly used in brewing to provide flavor, aroma, and color to wort and beer. The use of specialty malts contributes to the variety of beer products; therefore, it is important to understand their effect on the characteristics of wort and beer. This study investigates the impact of various specialty malts on wort and beer properties. A control beer was prepared with 100% base malt, and four beer treatments were prepared with the addition of kilned, roasted, and caramel specialty malts. For each treatment, 20% of the base malt was substituted with the various specialty malts when preparing the wort. The fermentable sugars and free amino nitrogen (FAN) content for each wort were analyzed. Alcohol by volume (ABV), international bitterness units (IBU), diacetyl, and polyphenol content of each prepared beers were subsequently analyzed. Results showed that wort prepared with the addition of roasted and caramel malts contained a lower concentration of fermentable sugars and FAN than wort prepared with the base and kilned malts. Beers prepared with the addition of roasted and caramel malts exhibited the lowest levels of ABV, as well as the lowest levels of diacetyl. These beers also exhibited higher levels of total phenolic compounds compared to the other beer samples. No change was observed in IBU levels as a result of brewing with the different specialty malts. This study illustrates how the use of specialty malts impacts wort and beer properties, providing useful information to aid in the production of quality beer products.

scholarly journals Obtaining Bioactive Compounds from the Coffee Husk (Coffea arabica L.) Using Different Extraction Methods

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 46
Author(s):  
Mariana de Oliveira Silva ◽  
John Nonvignon Bossis Honfoga ◽  
Lorena Lucena de Medeiros ◽  
Marta Suely Madruga ◽  
Taliana Kênia Alencar Bezerra
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Extraction Methods ◽  
Water Bath ◽  
Raw Material ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Ethanol Mixture ◽  
Coffee Husk ◽  
Coffea Arabica L

Coffee husks (Coffea arabica L.) are characterized by exhibiting secondary metabolites such as phenolic compounds, which can be used as raw material for obtaining bioactive compounds of interest in food. The objective of this study is to evaluate different methods for obtaining the raw material and extracting solutions of bioactive compounds from coffee husks. Water bath and ultrasound-assisted extraction methods were used, using water (100%) or ethanol (100%) or a mixture of both (1:1) as extracting solutions and the form of the raw material was in natura and dehydrated. The extracts were evaluated by their antioxidant potential using DPPH radicals, ABTS, and iron reduction (ferric reducing antioxidant power (FRAP)), and later total phenolic compounds, total flavonoids, and condensed tannins were quantified the phenolic majority compounds were identified. It was verified that the mixture of water and ethanol (1:1) showed better extraction capacity of the compounds with antioxidant activity and that both conventional (water bath) or unconventional (ultrasound) methods showed satisfactory results. Finally, a satisfactory amount of bioactive compounds was observed in evaluating the chemical composition (total phenolic compounds, total flavonoids, condensed tannins, as well as the analysis of the phenolic profile) of these extracts. Corroborating with the results of the antioxidant activities, the best extracting solution was generally the water and ethanol mixture (1:1) using a dehydrated husk and water bath as the best method, presenting higher levels of the bioactive compounds in question, with an emphasis on chlorogenic acid. Thus, it can be concluded that the use of coffee husk as raw material to obtain extracts of bioactive compounds is promising. Last, the conventional method (water bath) and the water and ethanol mixture (1:1) stood out among the methods and extracting solutions used for the dehydrated coffee husk.

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