Phenolic Compounds, Organic Acids, Vitamin C and Antioxidant Capacity in Prunus spinosa L. Fruits

2019 ◽  
Author(s):  
Gursel Ozkan
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Organic Acids ◽  
Antioxidant Capacity ◽  
Prunus Spinosa

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 Extraction Techniques for Bioactive Compounds and Antioxidant Capacity Determination of Chilean Papaya (Vasconcellea pubescens) Fruit

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Elsa Uribe ◽  
Alvaro Delgadillo ◽  
Claudia Giovagnoli-Vicuña ◽  
Issis Quispe-Fuentes ◽  
Liliana Zura-Bravo
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Extraction Methods ◽  
Total Phenolic ◽  
Coumaric Acid ◽  
Extraction Techniques ◽  
Sample Extraction

The aim of this work was to assess and compare different extraction methods by using high hydrostatic pressure (HHPE), ultrasound (UE), agitation (AE), and their combinations for the extraction of bioactive compounds of Chilean papaya. Extract antioxidant capacity was evaluated by three methods (i.e., DPPH, FRAP, and Voltammetry) and phenolic compounds and vitamin C were determined by HPLC. Papaya sample extraction was performed by HHPE at 500 MPa for 10 min and UE and AE for 30 min, respectively. The combined-extractions: HHPE-UE and HHPE-AE, were carried out for 5 min and 15 min, respectively. The highest values found were total phenolic 129.1 mg GAE/100 g FW, antioxidant capacity by DPPH 20.6 mM TE/100 g FW, and voltammetry 141.0 mM TE/100 g FW for HHPE-UE method in free compound extraction. Regarding vitamin C content, its highest value was found by HHPE-UE (74 mg/100 g FW) a combined extraction method. The phenolic compounds rutin andp-coumaric acid were found in all the extracts, both in free and bound forms, respectively. Besides, the combined techniques improved the extraction of bioactive compounds.

scholarly journals Vitamin C, Phenolic Compounds and Antioxidant Capacity of Broccoli Florets Grown under Different Nitrogen Treatments Combined with Selenium

2018 ◽  
Vol 68 (2) ◽  
pp. 179-186 ◽  
Author(s):  
Elena Peñas ◽  
Danuta Zielińska ◽  
Piotr Gulewicz ◽  
Henryk Zieliński ◽  
Juana Frias
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Nitrogen Treatments

COMPARATIVE ANALYSIS OF JUICES INDICATORS FROM PUMPKIN, QUINCE, PERSIMMON AND ROSEHIP

1970 ◽  
pp. 40-43
Author(s):  
I. A. Qizi Kyazimova
Keyword(s):  
Phenolic Compounds ◽  
Thermal Treatment ◽  
Vitamin C ◽  
Organic Acids ◽  
Soil Condition ◽  
Juice Yield ◽  
Environmentally Safe ◽  
Rose Hip ◽  
Simple Carbohydrates ◽  
Β Carotene

Favorable climatic and soil condition of Azerbaijan contribute to growth oа environmentally safe fruits, vegetables and berries. Among them the quince, persimmon, rose hip and pumpkin can be mentioned. They contain simple sugars, vitamins, organic acids, phenolic compounds, minerals and other components that are useful for the human body. While cultivating these plants do not use chemicals. Therefore, they are considered environmentally safe. Research subject are pumpkin of “Palov-kodu-268”and “Perekhvatka 69” varieties, quince – “Sarah” and persimmon «Hyakume», rose hip. Changes in qualitative indicators of juices with pulp and no pulp prepared by pressing and extrusion were studied (heat treatment) were studied. It is known that pumpkin is rich in β-carotene, persimmon – iodine and monosaccharides, rose hip – vitamin C, quince – organic acids. Juices with pulp and no pulp are obtained with using of thermal treatment in terms of quality and nutritional value, juice yield exceed juices obtained without thermal treatment. The advantage of thermal treatment also lies in the fact that some pathogens are destroyed in the process, and particles that create biopolymers are coagulate. As a result, with an increase in juice yield the final product is enriched with simple carbohydrates, amino acids, and other important components. In the functional drinks production the rose hip juices were used. The goal of blending pumpkin and rose hip juices is to enrich the final product with β-carotene, phenolic compounds, as well as vitamin C.

scholarly journals Changes in Physically-Chemical Parameters of Latvian Cranberries During Storage

2013 ◽  
Vol 30 (1) ◽  
pp. 11-19
Author(s):  
Karina Ruse ◽  
Tatjana Rakcejeva ◽  
Lija Dukalska ◽  
Fredijs Dimins
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Organic Acids ◽  
High Performance ◽  
Ph Value ◽  
Tap Water ◽  
Processing Plant ◽  
Anthocyanin Content ◽  
Ambient Conditions ◽  
Chemical Parameters

Abstract The main purpose of the present research was to investigate the changes in physical-chemical parameters of fresh Latvian cranberries during storage. Cranberry (′Steven′, ′Bergman′, ′Pilgrim′, ′Early Black′, and ′Ben Lear′) fruit were collected at a processing plant in Kurzeme region, Latvia, in the first part of October 2010. For the experiments, also wild cranberries were collected in the bogs of the same region and at the same time. The berries were rinsed with tap water for 3±1 min, then strained for 10±1 min (mainly for visual cleanness), and afterwards stored in closed non-perforated polypropylene (PP) boxes in air ambiance and in glass jars in a cold boiled-water ambiance at 3±1 °C. Quality parameters of the berries were tested each three months using standard methods: vitamin C content - by high-performance liquid chromatography (HPLC); organic acids - by HPLC; moisture - by oven-dry method; colour parameters - by device COLOR TEC PMC; pH - by potentiometric method; anthocyanin - by spectrophotometrical method; and phenolic compounds - by HPLC. The shelf life of cranberries packaged in closed PP boxes in air ambiance was six months, but of cranberries packaged in glass jars in water ambiance - 12 months. The research showed that differences in moisture content, pH value, colour intensity, and anthocyanin content among the cranberry cultivars under different ambient conditions during storage were not significant. During 12 months of cranberry storage in glass jars in water ambiance, the content of vitamin C decreased on average by 90%, organic acids - by 54%, and phenolic compounds - by 60%. During six-month storage in closed PP boxes in air ambiance, the content of vitamin C decreased on average by 99%, organic acids - by 30%, and phenolic compounds - by 34%.

scholarly journals Phenolic compounds and phytochemicals in fruits of black mulberry (Morus nigra L.) genotypes from the Aegean region in Turkey

2018 ◽  
Vol 30 (1) ◽  
pp. 93-101 ◽  
Author(s):  
Volkan Okatan
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Morus Nigra ◽  
Almost Everywhere ◽  
Solids Content

Abstract Turkey is one of the most important centres of mulberry genetic resources and mulberries grow naturally almost everywhere in Turkey. This study was carried out to determine the most important phenolic compounds and phytochemical properties of mulberry (Morus nigra L.) genotypes collected from natural resources in 2016-2017 in the province of Uşak (Turkey). The investigated biochemical characteristics included: total soluble solids content (TSS), pH, titratable acidity, total phenolic content, vitamin C and antioxidant capacity (DPPH). The highest values of phenolic compounds, i.e. ellagic acid, rutin, quercetin, gallic acid, catechin, chlorogenic acid and caffeic acid, were as follows: 5.89, 133.60, 11.25, 40.90, 10.54, 97.59 and 21.93 g 100 g−1, respectively. The highest values of total phenolics, vitamin C content and antioxidant capacity determined in the investigated mulberry genotypes were 2977.30 mg GAE g−1, 31.34 mg 100 g−1 and 26.80%, respectively. The genotypes 64USA08, 64USA06 and 64USA10 can be recommended in terms of the most valuable chemical composition and used for future breeding purposes. It is desirable to take steps to implement an intensive programme for the preservation of Morus nigra L. biodiversity in Turkey.

scholarly journals Some Important Food Quality Traits of Autochthonous Grape Cultivars

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Muhammed Kupe ◽  
Sezai Ercisli ◽  
Neva Karatas ◽  
Sona Skrovankova ◽  
Jiri Mlcek ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Organic Acids ◽  
Antioxidant Capacity ◽  
Chlorogenic Acid ◽  
Skin Color ◽  
Syringic Acid ◽  
Total Carotenoids ◽  
Local Cultivars ◽  
Wide Range ◽  
Grape Cultivars

Grapes (Vitis L.), one of the most important and old fruit crops in the world, are grown in a wide range of environments from Australia to North America and from Japan to Chile. All grape growing countries use both international and local cultivars in production to obtain fresh and dried fruits or wine. In Turkey, each region has their own local grape cultivars. Seven local cultivars and one standard grape cultivar, grown in Coruh valley, were analyzed for morphological traits (bunch size, berry color, and berry shape), biochemical characteristics (sugars, organic acids, vitamin C, phenolic compounds, total carotenoids, and flavonoids content), and % inhibition level (antioxidant capacity). The grape cultivars differed from each other in the morphological and biochemical traits. The grape berries contain predominantly nine main phenolic compounds, five organic acids, and two sugars. Among phenolic compounds, chlorogenic acid, syringic acid, rutin, and quercetin were found to be dominant for most of the cultivars between 2.365–5.112 mg/L, 0.923–2.147 mg/L, 0.856–1.711 mg/L, and 0.621–1.347 mg/L, respectively. The local cultivar Kirmizi Istanbul had more chlorogenic acid than the other cultivars. The berries with darker skin color, specifically Kara Turfanda and Nanebur, had higher % inhibition level (antioxidant capacity) than the brighter ones, which correspond also to the results of flavonoid contents. Overall, the local genotypes were found promising due to favorable properties and could be recommended for farmers and consumers.

Sign in / Sign up

Export Citation Format

Share Document