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Tytuł:
Pre-harvest foliar application of vegetables extract improves the quality of harvested grape
Autorzy:
Abbasi, N.A.
Kareem, A.
Hafiz, I.A.
Qureshi, A.A.
El-Gioushy, S.
Powiązania:
https://bibliotekanauki.pl/articles/12692459.pdf
Data publikacji:
2019
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Tematy:
plant cultivation
grapevine
Vitis vinifera
Perlette cultivar
King Ruby cultivar
grape
fruit
vegetable extract
pre-harvest application
foliar application
total soluble solid
total phenolics content
ascorbic acid content
quality improvement
fruit quality
fruit storage
Opis:
This study focused on examining the effect of vegetables extract foliar application on storage quality of the grapes grape (Vitis vinifera L. cvs. ‘Perlette’ and ‘King’s Ruby’). The vines were sprayed after fruit set twice at 15 days interval at concentrations of 0, 0.20%, 0.30% and 0.40%. Fruit were harvested and kept under cold-storage at 0.5 ±0.5°C and 90% RH for 28 days. The physicochemical properties of treated and untreated berries were analyzed at 7 days intervals during the cold storage. The results showed that the pre-harvest application of vegetable extracts reduced the weight loss and inhibited the fruit decay. Treated grape also had higher ascorbic acid contents, total phenolics, 2,2-diphenyl-1-picrylhydrazyl-radical (DPPH) scavenging activity, and higher soluble solid contents, titratable acidity, and reduced sugar:acid ratio. The concentration of 0.30% and cultivar ‘Kings Ruby’ gave the best result as compared to untreated control. In conclusion, pre-harvest vegetables extract application on berries showed higher antioxidant activities in grape berries, and maintained their post-harvest quality. These results indicated that foliar spray of vegetables extract could effectively improve the fruit quality, mainly through the reduction of phenolic content.
Źródło:
Acta Scientiarum Polonorum. Hortorum Cultus; 2019, 18, 6; 107-117
1644-0692
Pojawia się w:
Acta Scientiarum Polonorum. Hortorum Cultus
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effects of harpin and modified atmosphere packaging (MAP) on quality traits and bioactive compounds of sweet cherry fruits throughout cold storage and shelf life
Autorzy:
Aglar, E.
Powiązania:
https://bibliotekanauki.pl/articles/11860069.pdf
Data publikacji:
2018
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Tematy:
wild cherry
Prunus avium
fruit quality
qualitative trait
modified atmosphere packaging
bioactive compound
anthocyanin
total antioxidant
total phenolics
weight loss
decay ratio
fruit storage
cold storage
shelf life
Opis:
This study was conducted to investigate the effects of pre-harvest Harpin treatments and post-harvest MAP treatments on fruit quality attributes and bioactive compounds of ‘0900 Ziraat’ cherry cultivar throughout cold storage and shelf life of the fruits. Weight loss and decay ratios were significantly reduced with Harpin and MAP treatments. In general, lower L* and chroma values were measured in Harpin-treated fruits. As compared to control fruits, higher firmness, titratable acidity and vitamin C contents were measured in MAP and Harpin + MAP treated fruits throughout the cold storage and shelf life. On the other hand, lower solible solids content (SSC) values were observed in the same treatments. At harvest and shelf life measurements, higher total monomeric anthocyanin (TMA) and total phenolics (TPs) were measured in Harpintreated fruits than in control fruits. Although lower anthocyanin contents were obtained from MAP-treated fruits throughout the cold storage, higher values were observed throughout shelf life. Throughout cold storage and shelf life, MAP-treated fruits had lower total phenolics and total antioxidant activity (according to FRAP and TEAC assay) values than the control and Harpin-treated fruits. It was concluded that Harpin and MAP treatments could be used reduce weight losses and decays throughout the cold storage.
Źródło:
Acta Scientiarum Polonorum. Hortorum Cultus; 2018, 17, 4; 61-71
1644-0692
Pojawia się w:
Acta Scientiarum Polonorum. Hortorum Cultus
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars
Autorzy:
Bárta, Jan
Bártová, Veronika
Šindelková, Tereza
Jarošová, Markéta
Linhartová, Zuzana
Mráz, Jan
Bedrníček, Jan
Smetana, Pavel
Samková, Eva
Laknerová, Ivana
Powiązania:
https://bibliotekanauki.pl/articles/1363306.pdf
Data publikacji:
2020
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
beetroot
Beta vulgaris L. conditiva
beetroot meal
cultivar
boiling
betalain pigments
antioxidant activity
Opis:
Powders prepared from freeze-dried roots of six beetroot (Beta vulgaris L.) cultivars with red (cv. D'Egypte, Karkulka, Betina, Alexis), yellow (cv. Burpee's Golden) or red-white (cv. Chioggia) colour of root flesh were evaluated before and after boiling treatment (20 min, 100°C). Water and fat holding capacity (WHC and FHC), colour, contents of betalains and total phenolics (TPCs), and antioxidant activity were all significantly affected by cultivar as well as powder thermal treatment. WHC increased after boiling of the powder and varied between cultivars from 2.14 g/g (cv. D'Egypte) to 2.59 g/g (cv. Chioggia). The highest FHC of 1.22 g/g was observed in cv. Betina. Colour stability was optimal in the cultivars with red root flesh; with their lightness decrease between 6 and 10%. This corresponded with betalain content that was the highest in red cv. Betina; for which the values before and after boiling were 18.10 and 15.04 mg/g DM, respectively. Cultivar Betina significantly exceeded the other cultivars also in TPCs and antioxidant activity. The TPCs values of this cultivar were 3.73 and 3.32 mg gallic acid equivalents/g DM in the unboiled and boiled variant, respectively. Antioxidant activity of Betina powder before and after boiling was 11.13 and 11.69 mg ascorbic acid equivalents/g DM, respectively. The results indicated the significance of beetroot cultivar selection for thermal processing. Beetroots with red flesh significantly exceeded yellow and red-white cultivars in all the evaluated characteristics.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2020, 70, 4; 377-385
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of biofertilizers on protein, moisture and ash content in relation to swelling property, water absorption capacity, mineral elements, total phenolic level of Stevia (Stevia rebaudiana Bert.) plant grown under acidic soil zone of South India
Autorzy:
Das, K.
Dang, R.
Powiązania:
https://bibliotekanauki.pl/articles/11022.pdf
Data publikacji:
2014
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
biofertilizer
protein
moisture
ash content
swelling property
physicochemical property
phenol
water absorption
absorption capacity
mineral element
total phenolics level
atomic absorption spectrometry
stevia
Stevia rebaudiana
plant growth
acid soil zone
South India
India
Opis:
The field experiment on Stevia rebaudiana (SR), (Family: Asteraceae) was carried out in acid soil zone of Shimoga (Karnataka) in the year 2009 and 2010 to investigate the influence of biofertilizers on protein, moisture and ash content in the dried Stevia leaf and their correlation with swelling property, water absorption capacity and mineral element contents. Results revealed that second harvested sample (August) in first year (2009) was better for all aspects than other harvested samples and the results showed significant increase in protein content (16.22 %), swelling index (SI) (5.10 % w/w), water absorption capacity (WAC) (4.91 ml/g) with the treatment T8 where three bio fertilizers were applied togetherly with simultaneous moisture content varied from 6.61 to 7.18 %. The significant higher correlations were observed (significant at 1 %) between protein content with SI (r = 0.99), WAC (r = 0.99) and SI with WAC (r = 0.98) in 2009 harvested samples. The ash content was higher in third harvested sample (13.54 %) in the year 2009 with simultaneous increased amount of Fe (6.19 mg/kg), Mn (1.24 mg/kg), Cu (0.72 mg/kg) and Zn (1.22 mg/kg) contents due to the residual effect of bio fertilizers. Nitrogen (0.74 mg/kg), P (0.40 mg/kg) and K (0.68 mg/kg) contents were higher during second harvested samples and thereafter decreased. Total phenolic content was also recorded highest (64.52 mg/g) with three bio fertilizers applied togetherly during year 2009 compared to the year 2010 (50.12 mg/g). The results suggest that the application of bio-fertilizers either single or more numbers in a balanced way may be beneficial in improving protein, phenol and mineral contents of stevia plant.
Źródło:
International Letters of Natural Sciences; 2014, 01
2300-9675
Pojawia się w:
International Letters of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of apple and rosehip pomaces on colour, total phenolics and antioxidant activity of corn extruded snacks
Autorzy:
Drożdż, W.
Tomaszewska-Ciosk, E.
Zdybel, E.
Boruczkowska, H.
Boruczkowski, T.
Regiec, P.
Powiązania:
https://bibliotekanauki.pl/articles/778687.pdf
Data publikacji:
2014
Wydawca:
Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:
apple pomace
rosehip pomace
extrusion
polyphenols
antioxidant activity
Opis:
Extrusion cooking technology was applied for obtaining corn extrudates fortifi ed with various level (10–20%) of rosehip pomace powder or apple pomace powder. The total polyphenols content, antioxidant activities (ABTS), organoleptic properties and colour of the extrudates were determined. Pomace addition increased the level of total polyphenols content and antioxidant activity in obtained corn – pomace extrudates, especially in samples enriched with rosehip pomace. Extrudates with 20% of rosehip pomace addition characterized the highest polyphenols content and antioxidant activity. Only the slight decrease of some quality features – shape and size, taste and fl avour, structure and colour of obtained extrudates was observed. Sample with fruit pomace addition showed increasing consistency evaluation. The extruded products by utilising fruit by-products got good evaluation of panelists and can be an excellent source of bioactive compounds in the daily human diet.
Źródło:
Polish Journal of Chemical Technology; 2014, 16, 3; 7-11
1509-8117
1899-4741
Pojawia się w:
Polish Journal of Chemical Technology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Chemical composition and antioxidant activity of extracts from Moroccan fresh fava beans pods (Vicia Faba L.).
Autorzy:
Kalili, A.
Ouafi, R.E.
Aboukhalaf, A.
Naciri, K.
Tbatou, M.
Essaih, S.
Belahyan, A.
Belahsen, R.
Powiązania:
https://bibliotekanauki.pl/articles/2082861.pdf
Data publikacji:
2021
Wydawca:
Narodowy Instytut Zdrowia Publicznego. Państwowy Zakład Higieny
Tematy:
Vicia faba
chemical composition
antioxidant activity
total phenolics
flavonoids
mineral analysis
Opis:
Background. In Morocco, fava beans are widely used as a main meal or as an ingredient in various traditional recipes, in the form of fresh ripe seeds or dry seeds. In the past, the tender skin of bean pods was also used in certain specific dishes, thus diversifying the diet. However, the peels of the tender bean pods are currently less or not used and considered waste. In Moroccan, fava bean pods peels, traditionally used in food in the past, are today considered as waste. The valorization of fresh fava bean pods could revitalize the use of the specific dishes and diversify the diet. For this reason, the research aimed to assess the nutritional values and biological compounds of the whole fresh fava bean pods (Vicia faba L.). Objective. Evaluate the content of nutrients, total phenolic, flavonoids and tannin contents and antioxidant activity in different extracts of the tender pods of the fava bean (Vicia faba L.). Material and methods. The proximate composition and minerals were determined using AOAC methods. The total phenolic compounds by the Folin-Ciocalteu reagent, the total flavonoids were analyzed using aluminum chloride colorimetric method, the tannins by method of vanillin in an acidic medium and the antioxidant activity was evaluated by DPPH method. Results. The results show that the fresh fava bean pods have a moisture content of 87.31 ± 0.25%, ash 4.67 ± 1.03, and protein 29.11 ± 3.20 g/100 g. The legume samples also contain potassium (1946.8±4.61), phosphorus (483.8 ± 3.14), and calcium (399.6 ±2.25) mg/100 g of dry matter representing at last 40-50% of the RDI. The content of the different extracts of (Vicia faba L) varied from 49.5 to 594.4 mg GAE/ g for the total phenols, from 0.7 mg to 3.4 mg QE/g for flavonoids, and from 4.9 mg to 73.91 mg TAE/g dry weight for tannins. The evaluation of the antioxidant activity in the various extracts revealed a better activity in the methanolic extract (IC50=491.2 μg/mL) compared to others extracts: the MeOH/water extract (IC50=606.61 μg/mL), DCM/ MeOH extract (IC50 = 642.67 μg/mL) and DCM extract below of 50%. Conclusions. This study shows that fava bean pods, traditionally used in food, are rich in macro and micronutrients and bioactive substances, which demonstrates their potential contribution to human food and nutritional security.
Źródło:
Roczniki Państwowego Zakładu Higieny; 2022, 73, 1; 79-86
0035-7715
Pojawia się w:
Roczniki Państwowego Zakładu Higieny
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Pomological and phytochemical evaluation of different cherry species: mahaleb (Prunus mahaleb L.), wild sweet cherry (Prunus avium L.) and wild sour cherry (Prunus cerasus L.), sweet and sourcherry cultivars
Autorzy:
Karaat, F.E.
Gündüz, K.
Saraçoğlu, O.
Yıldırım, H.
Powiązania:
https://bibliotekanauki.pl/articles/12663172.pdf
Data publikacji:
2019
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Tematy:
plant cultivation
mahaleb cherry
Prunus mahaleb
wild cherry
sweet cherry
Prunus avium
sour cherry
Prunus cerasus
fruit species
fruit cultivar
fruit tree
pomological evaluation
phytochemical evaluation
antioxidant capacity
total phenolics content
Opis:
Cherries are known as health friendly fruits due to their abundant phytochemical compositions. This study was conducted to determine phytochemical and pomological fruit properties of different cherry species including mahaleb (Prunus mahaleb L.), wild sweet cherry (Prunus avium L.), wild sour cherry (Prunus cerasus L.), two sweet cherries (‘Napoleon’ and ‘Starks Gold’) and one sour cherry (‘Kütahya’) cultivars. For this aim, together with various pomological traits, total phenolics and anthocyanin contents, antioxidant capacity, organic acids, sugars, were analyzed in fruits of relevant genotypes. Results of all examined traits significantly varied between genotypes. Mahaleb showed the highest TSS (30.17%), fructose (8.71 μg/g) and glucose (20.74 μg/g) contents. Wild sour cherry gave the highest antioxidant capacity (13.25 mmol TE/ kg total weight), anthocyanin (351.0 mg Pg-3-glk/kg total weight), citric acid (0.56 μg/g) and malic acid (2.96 μg/g) contents. As a rootstock, mahaleb was found to be superior in some of the traits when compared to wild sweet cherry. Significant correlations were observed between various traits. Additionally, principal component analysis (PCA) revealed different relationships among the traits and evaluated genotypes.
Źródło:
Acta Scientiarum Polonorum. Hortorum Cultus; 2019, 18, 4; 181-191
1644-0692
Pojawia się w:
Acta Scientiarum Polonorum. Hortorum Cultus
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The first report on alternate bearing of barberry (Berberis vulgaris L.): change in total carbohydrate and phenolic contents
Autorzy:
Khayyat, M.
Arefnezhad, Z.
Zahan, M.H.S.
Zamani, G.
Powiązania:
https://bibliotekanauki.pl/articles/1830.pdf
Data publikacji:
2018
Wydawca:
Instytut Ogrodnictwa
Tematy:
barberry
Berberis vulgaris
fruit
anthocyanin
carbohydrate
phenolics
leaf
growth season
alternate bearing index
Źródło:
Journal of Horticultural Research; 2018, 26, 1
2300-5009
Pojawia się w:
Journal of Horticultural Research
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Phenolic Contents and Antioxidant Activity of Extracts of Selected Fresh and Dried Herbal Materials
Autorzy:
Kozłowska, Mariola
Ścibisz, Iwona
Przybył, Jarosław
Ziarno, Małgorzata
Żbikowska, Anna
Majewska, Ewa
Powiązania:
https://bibliotekanauki.pl/articles/1363258.pdf
Data publikacji:
2021
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
coriander
lovage
tarragon
Indian borage
total phenolics
phenolic acids
flavonoids
Opis:
Total phenolic content (TPC) and phenolic profiles of extracts of the aerial parts of coriander (Coriandrum sativum L.), lovage (Levisticum officinale Koch.), and tarragon (Artemisia dracunculus L.), and leaves of Indian borage (Plectranthus amboinicus) have been investigated. The extracts were prepared using 70% (v/v) ethanol and fresh or air-dried herbal material. Besides phenolic composition, DPPH• and ABTS•+ scavenging activity, and ferric-reducing antioxidant power (FRAP) were determined. The extracts from dried herbal materials exhibited higher TPC and more potent antioxidant activity than those from fresh counterparts. The highest TPC (146.77 g GAE/kg extract) and antioxidant activity (0.491, 0.643, and 0.396 mol TE/kg extract in DPPH, ABTS, and FRAP assays, respectively) were detected for the extract from dried leaves of Indian borage, while the lowest values were determined for the extract from fresh aerial parts of coriander. Five phenolic acids (rosmarinic, chlorogenic, caffeic, ferulic, and neochlorogenic acids) and four flavonoids ((+)-catechin, rutin, hyperoside, and astragalin) were identified in the samples. Only caffeic acid was present in all extracts. Its content in the extracts of dried tarragon and Indian borage was lower than in those of the fresh material. A significant correlation was found between antioxidant activity and the content of phenolic acids. Rutin was found to be the major flavonoid in most extracts. Based on the present study results, the possibility of using the extracts obtained from both fresh and air-dried herbs as potential components for functional food formulation can be considered in the future.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2021, 71, 3; 269-278
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Antimicrobial and antioxidant activity of Epimedium pinnatum
Przeciwbakteryjne i przeciwutleniające działanie Epimedium pinnatum
Autorzy:
Mahboubi, M.
Kazempour, N.
Hosseini, H.
Powiązania:
https://bibliotekanauki.pl/articles/72643.pdf
Data publikacji:
2013
Wydawca:
Instytut Włókien Naturalnych i Roślin Zielarskich
Tematy:
antimicrobial activity
antioxidant activity
Epimedium pinnatum
medicinal plant
plant extract
phenolics
total phenolics
flavonoids
total flavonoids
Opis:
Epimedium pinnatum (Berberidaceae family) is used as an aphrodisiac in traditional Chinese medicine (TCM). The aim of this study was to evaluate the antimicrobial and antioxidant activity of E. pinnatum extracts (ethanol, methanol and aqueous extracts). Total phenolic (TPC) and flavonoid contents (TFC) of each extract were assessed by spectrophotometric methods. It was exhibited that methanol extract had better antimicrobial activity than those of ethanolic extract or aqueous extract. The TPC and TFC of E. pinnatum extracts was higher in methanol extract (149 and 36.6 mg/g) than that of ethanolic extract (137.2 and 19.5 mg/g) and aqueous extract (86.2 and 8.4 mg/g). The methanol extract had lower IC50 value (200 µg/ml) than ethanolic (250 µg/ml) and aqueous extract (400 µg/ml). There was a positive correlation between TPC, TFC in E. pinnatum extract and their antioxidant and antimicrobial activity.
W tradycyjnej medycynie chińskiej Epimedium pinnatum (rodzina Berberidaceae) używa się jako afrodyzjaku. Celem niniejszej pracy była ocena działania przeciwbakteryjnego i przeciwutleniającego wyciągów: etanolowego, metanolowego i wodnego z Epimedium pinnatum. Całkowita zawartość fenoli i całkowita zawartość flawonoidów w każdym z wyciągów została oznaczona metodami spektrofotometrycznymi. Wykazano, że wyciąg metanolowy miał lepsze działanie przeciwbakteryjne niż wyciąg etanolowy i wodny. Całkowita zawartość fenoli i całkowita zawartość flawonoidów była wyższa w wyciągu metanolowym (149 i 36,6 mg/g) niż etanolowym (137,2 i 19,5 mg/g) i wodnym (86,2 i 8,4 mg/g). Wyciąg metanolowy miał niższą wartość IC50 (200 µg/ml) niż wyciąg etanolowy (250 µg/ml) i wodny (400 µg/ml). Zauważono pozytywną korelację między całkowitym stężeniem fenoli i całkowitym stężeniem flawonoidów w wyciągach z E. pinnatum, a ich działaniem przeciwutleniającym i przeciwbakteryjnym.
Źródło:
Herba Polonica; 2013, 59, 2
0018-0599
Pojawia się w:
Herba Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Zawartosc zwiazkow fenolowych i pojemnosc przeciwutleniajaca produktow zytnich w symulowanych in vitro zmianach pH w przewodzie pokarmowym oraz po trawieniu enzymatycznym in vitro
Total phenolics content and antioxidant capacity of rye products after simulated in vitro pH changes in gastrointestinal tract and enzymatic digestion in vitro
Autorzy:
Michalska, A
Zielinski, H.
Soral-Smietana, M.
Stempinska, K.
Powiązania:
https://bibliotekanauki.pl/articles/827746.pdf
Data publikacji:
2007
Wydawca:
Polskie Towarzystwo Technologów Żywności
Tematy:
przetwory zbozowe
chleb zytni
pierniki zytnie
zwiazki fenolowe
pojemnosc przeciwutleniajaca
przewod pokarmowy
pH
trawienie
flawonoidy
Opis:
W pracy badano pojemność przeciwutleniającą i poziom zmian związków fenolowych i flawonoidów ogółem w czterech typach pierników żytnich i dwóch typach chleba żytniego po symulowanych in vitro zmianach pH w przewodzie pokarmowym oraz po trawieniu enzymatycznym in vitro. Uzyskane wyniki wskazały, że zarówno symulowane in vitro zmiany pH, jak i trawienie enzymatyczne in vitro prowadzą do wzrostu zawartości związków fenolowych i flawonoidów ogółem oraz do znaczącego zwiększenia pojemności przeciwutleniającej badanych produktów żytnich. W pracy stwierdzono dodatnią korelację pomiędzy pojemnością przeciwutleniającą a poziomem związków fenolowych i flawonoidów produktów żytnich po zmianach pH, jak również po trawieniu enzymatycznym. Należy przypuszczać, że trawienie enzymatyczne może prowadzić do takiej modyfikacji matrycy, w wyniku której uwalniane są z niej związki fenolowe kształtujące w znacznej mierze pojemność przeciwutleniającą spożywanych produktów żytnich.
The antioxidant capacity and the level of changes of phenolics compounds and total flavonoids in four types of ginger and two types of rye bread after stimulated in vitro pH changes in gastrointestinal tract and after enzymatic digestion in vitro were tested. Obtained results showed that the stimulated in vitro pH changes and enzymatic digestion in vitro leads to increase phenolics compounds and total flavonoids content and to growth of antioxidant capacity of tested products. In the study, the positive correlation between antioxidant activity and content of total phenolic compounds and total flavonoids was shown. The results suggests that enzymatic digestions may lead to matrix modification, in which phenolics compounds are released and shape the antioxidant capacity in rye products.
Źródło:
Żywność Nauka Technologia Jakość; 2007, 14, 5; 374-384
1425-6959
Pojawia się w:
Żywność Nauka Technologia Jakość
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying
Autorzy:
Nguyen, Thi-Van-Linh
Nguyen, Quoc-Duy
Nguyen, Phuoc-Bao-Duy
Powiązania:
https://bibliotekanauki.pl/articles/2019467.pdf
Data publikacji:
2022-03-01
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
avocado pulp
mango pulp
refractance window drying
drying kinetics
phenolics
color parameters
Opis:
Refractance window drying is an innovative technology belonging to the fourth generation of drying technologies that could enhance the quality of the dried product and improve the drying process. In this study, two factors with the type of fruit pulps (avocado and mango) and drying temperature (ranging from 80 to 95°C) were investigated. Results showed that in refractance window drying, the evaporation process rapidly occurred, mainly in the falling-rate period with undetectable constant-rate period. The Weibull was the best fit model among eight investigated mathematical models that could determine the drying behavior. The effective diffusivity was found to be from 4.2510-10 m2/s to 7.2410-10 m2/s for avocado pulp, and from 4.5010-10 m2/s to 10.6710-10 m2/s for mango pulp when the drying temperature was changed from 80 to 95°C. Moreover, the corresponding activation energy was 32.06 and 66.03 kJ/mol for avocado and mango pulp moisture evaporation, respectively, and the highest quality of powders of both dried pulps was obtained after processing at 90°C. The refractance window drying revealed a high potential in the production of fruit powders from avocado and mango due to the high retention of more than 80% of total phenolic content (TPC) and antioxidant activity. TPC could be used as a useful criterion for the evaluation of the drying process in terms of dried product quality.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2022, 72, 1; 27-38
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of Maltodextrin on Drying Rate of Avocado (Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder
Autorzy:
Nguyen, Thi-Van-Linh
Nguyen, Thi-Thuy-Dung
Huynh, Quoc-Trung
Nguyen, Phuoc-Bao-Duy
Powiązania:
https://bibliotekanauki.pl/articles/16538546.pdf
Data publikacji:
2023-06-01
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
antioxidant activity
chlorophyll
drying curve
total phenolics
color parameters
Opis:
This study investigated the effects of various maltodextrin contents (0, 6, 7.5, 9, and 10.5 g/100 g of pulp) on the drying rate and powder quality of avocado pulp dried by refractance window technique. Increasing the maltodextrin addition level significantly decreased the drying rate and prolonged the drying time. The maltodextrin considerably affected the drying rate of pulp when its moisture content was higher than 1.0 g/g dry weight. A significant improvement was found in the retention of total contents of phenolics and chlorophylls, antioxidant capacity, and color in avocado powder obtained from pulp with maltodextrin. The addition of 9 g maltodextrin/100 g of pulp allowed to retain 85.60% TPC, 78.78% total chlorophyll content, 83.48% DPPH radical scavenging activity, and 78.89% ferric reducing antioxidant power. However, maltodextrin in the amount of 10.5 g/100 g of pulp had a negative impact on moisture removal and deteriorated the quality of the dried avocado. These findings may have practical application for the production of dried avocado and other fruits.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2023, 73, 2; 187-195
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Impacts of organic and organo-mineral fertilizers on total phenolic, flavonoid, anthocyanin and antiradical activity of Okuzgozu (Vitis vinifera L.) grapes
Autorzy:
Ozdemir, G.
Kitir, N.
Turan, M.
Ozlu, E.
Powiązania:
https://bibliotekanauki.pl/articles/11869154.pdf
Data publikacji:
2018
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Tematy:
plant cultivation
Okuzgozu cultivar
Vitis vinifera
fruit bush
antiradical activity
anthocyanin
flavonoids
total phenolics
plant fertilization
organic-mineral fertilization
organic-mineral fertilizer
fertilizer effect
Opis:
A present study was conducted to determine the impacts of organic and organo-mineral fertilizers on total phenolic, flavonoid, anthocyanin and antiradical activities of Okuzgozu (Vitis vinifera L. cv.) grapes. Study treatments included organic fertilizers (green fertilizer (vetch), green fertilizer (barley), green fertilizer (vetch + barley), farmyard manure, bactoguard, lifebac NP, humanica) and organo-mineral fertilizers (bactolife quality organo, bactolife high organo, bactolife high organo, bactolife super organo power). The control treatment did not receive any application. The organic, and organo-mineral fertilizers applications positively influenced the total phenolic, flavonoid and anthocyanin productions, and antiradical activity (DPPH). The maximum total phenolic production was significantly higher under Bactolife Super Organo Power (785.49 µg GAE/mg in pulp) application, followed by those under bactolife high organo 5-5-5 (780.40 µg GAE/mg in pulp). The total flavonoid production in berry skin (34.26 µg QUE/mg), pulp (137.00 µg QUE/mg) and seed (23.52 µg QUE/mg) were the highest under the bactolife super organo power whereas the antiradical activities (DPPH) of berry pulp and seed were at the maximum level under the bactolife quality organo treatment. Total anthocyanin content of berry skin and pulp of Okuzgozu grape cultivar was the highest under the organic humanica.
Źródło:
Acta Scientiarum Polonorum. Hortorum Cultus; 2018, 17, 3; 91-100
1644-0692
Pojawia się w:
Acta Scientiarum Polonorum. Hortorum Cultus
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Antioxidant activity, total phenolic and flavonoids contents of three herbs used as condiments and additives in pickles products
Aktywność antyoksydacyjna, całkowita zawartość związków fenolowych i flawonoidów w trzech ziołach używanych jako przyprawy i dodatki do marynat
Autorzy:
Pirbalouti, A.G.
Setayesh, M.
Siahpoosh, A.
Mashayekhi, H.
Powiązania:
https://bibliotekanauki.pl/articles/72583.pdf
Data publikacji:
2013
Wydawca:
Instytut Włókien Naturalnych i Roślin Zielarskich
Tematy:
antioxidant activity
total phenolics content
flavonoids content
herb
Apiaceae
Heracleum lasiopetalum
Kelussia odoratissima
Echinophora platyloba
spice
food additive
pickled product
Opis:
Heracleum lasiopetalum Boiss, Kelussia odoratissima Mozaff., and Echinophora platyloba DC. belong the Apiaceae family. They are Iranian endemic plants. These three herbs have been used as food additives in traditional preparations such as pickles. Antioxidant activity (AA) of methanol extracts (ME) of the plants was evaluated by three assays, including DPPH, FRAP, and TEAC. From all three assays, comparing all the MEs for their IC50 and EC1 values, E. platyloba had the highest AA. Total phenolic content (TPC) of the extracts ranged from 74 to 120 mg TAE/g. The extract of H. lasiopetalum exhibited the highest TPC. The flavonoids content (FC) of the extracts ranged from 7.63 to 14.52 mg RE/g, from which the extract of E. platyloba had the highest flavonoids concentration. A positive correlation between the FC and AA in DPPH assay was found. A significant correlation was also found between the TPC and AA in FRAP assay. These results suggested that the level of AA in these plants varied in a great extent. Our results indicated that extract of E. platyloba could be an important dietary source of flavonoids compounds with high antioxidant capacity. In addition, E. platyloba can be used as an alternative preservative and natural flavor instead of synthetic ones in food industry (especially pickles).
Heracleum lasiopetalum Boiss., Kelussia odoratissima Mozaff. i Echinophora platyloba DC. należą do rodziny Apiaceae. Są to irańskie rośliny endemiczne. Tych trzech ziół używa się jako dodatków do tradycyjnych produktów, takich jak marynaty. Działanie przeciwutleniające wyciągu metanolowego z tych roślin zostało zbadane trzema metodami: DPPH, FRAP i TEAC. Z trzech badań, podczas których porównano wartości IC50 i EC1 dla wyciągów metanolowych, największe działanie przeciwutleniające wykazano dla E. platyloba. Całkowita zawartość związków fenolowych (TPC) w ekstraktach wynosiła od 74 do 120 mg TAE/g. Największą zawartość TPC wykazano dla wyciągu z H. lasiopetalum. Zawartość flawonoidów (FC) w wyciągach wynosiła od 7.63 do 14.52 mg RE/g; największe stężenie flawonoidów odnotowano dla wyciągu z E. platyloba. W teście DPPH znaleziono dodatnią korelację pomiędzy zawartością flawonoidów a aktywnością antyoksydacyjną. W teście FRAP znaleziono istotną korelację między całkowitą zawartością związków fenolowych a aktywnością antyoksydacyjną. Te wyniki sugerują, że aktywność antyoksydacyjna w tych roślinach bardzo się różni. Nasze wyniki pokazały, że wyciąg z E. platyloba może być ważnym źródłem flawonoidów w diecie, działających silnie przeciwutleniająco. Co więcej, E. platyloba można stosować jako alternatywny, naturalny dodatek smakowy i konserwujący, zamiast dodatków syntetycznych (szczególnie w marynatach).
Źródło:
Herba Polonica; 2013, 59, 3
0018-0599
Pojawia się w:
Herba Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Wyświetlanie 1-15 z 18

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