Influence of elicitation with H2 O2 on phenolics content, antioxidant potential and nutritional quality of Lens culinaris sprouts

2013 ◽  
Vol 94 (3) ◽  
pp. 489-496 ◽  
Author(s):  
Michał Świeca ◽  
Barbara Baraniak
Keyword(s):  
Nutritional Quality ◽  
Lens Culinaris ◽  
Antioxidant Potential ◽  
Phenolics Content

scholarly journals Heat and Drought Stress Impact on Phenology, Grain Yield, and Nutritional Quality of Lentil (Lens culinaris Medikus)

2020 ◽  
Vol 7 ◽  
Author(s):  
Hasnae Choukri ◽  
Kamal Hejjaoui ◽  
Adil El-Baouchi ◽  
Noureddine El haddad ◽  
Abdelaziz Smouni ◽  
...  
Keyword(s):  
Drought Stress ◽  
Grain Yield ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Lens Culinaris ◽  
Stress Conditions ◽  
Crude Protein Content ◽  
Iron And Zinc ◽  
Zinc Concentrations

Lentil (Lens culinaris Medikus) is a protein-rich cool-season food legume with an excellent source of protein, prebiotic carbohydrates, minerals, and vitamins. With climate change, heat, and drought stresses have become more frequent and intense in lentil growing areas with a strong influence on phenology, grain yield, and nutritional quality. This study aimed to assess the impact of heat and drought stresses on phenology, grain yield, and nutritional quality of lentil. For this purpose, 100 lentil genotypes from the global collection were evaluated under normal, heat, and combined heat-drought conditions. Analysis of variance revealed significant differences (p < 0.001) among lentil genotypes for phenological traits, yield components, and grain quality traits. Under no stress conditions, mineral concentrations among lentil genotypes varied from 48 to 109 mg kg−1 for iron (Fe) and from 31 to 65 mg kg−1 for zinc (Zn), while crude protein content ranged from 22.5 to 32.0%. Iron, zinc, and crude protein content were significantly reduced under stress conditions, and the effect of combined heat-drought stress was more severe than heat stress alone. A significant positive correlation was observed between iron and zinc concentrations under both no stress and stress conditions. Based on grain yield, crude protein, and iron and zinc concentrations, lentil genotypes were grouped into three clusters following the hierarchical cluster analysis. Promising lentil genotypes with high micronutrient contents, crude protein, and grain yield with the least effect of heat and drought stress were identified as the potential donors for biofortification in the lentil breeding program.

scholarly journals Changes in Bioactive Compounds, Antioxidant Activity, and Nutritional Quality of Blood Orange Cultivars at Different Storage Temperatures

Antioxidants ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1016
Author(s):  
Fariborz Habibi ◽  
Asghar Ramezanian ◽  
Fabián Guillén ◽  
Salvador Castillo ◽  
María Serrano ◽  
...  
Keyword(s):  
Antioxidant Enzymes ◽  
Bioactive Compounds ◽  
Nutritional Quality ◽  
Prolonged Storage ◽  
Storage Duration ◽  
Total Anthocyanins ◽  
Phenolics Content ◽  
Storage Temperatures ◽  
Blood Orange

Information about the postharvest physiological behavior of blood orange cultivars can provide comprehensive insight into the best period of storage to maintain the highest fruit quality during prolonged cold storage. In this paper, changes in nutritional quality, bioactive compounds, and antioxidant enzymes in the juice of four blood orange cultivars (“Moro”, “Tarocco”, “Sanguinello”, and “Sanguine”) stored at 2 and 5 °C were studied. Parameters were measured after 0, 30, 60, 90, 120, 150, and 180 days, plus 2 days at 20 °C for shelf life. Sucrose was the sugar found in higher concentrations and decreased during storage in all cultivars, as did glucose and fructose. Organic acids decreased at both temperatures, with the highest content found in “Sanguinello”, especially major (citric acid) and ascorbic acid. Total phenolics content (TPC), total anthocyanins (TAC), and individual cyanidin 3-glucoside and cyanidin 3-(6″-malonylglucoside) increased for all cultivars, with “Sanguinello” having higher concentrations. The antioxidant enzymes catalase (CAT), ascorbate peroxidase (APX), and superoxide dismutase (SOD) were also higher in “Sanguinello” and increased during storage. Overall, these results together with the sensory analysis suggested that “Sanguinello” would be the best cultivar for prolonged storage. The results of this study could be useful to select the best storage duration and temperature for each cultivar and provide the presence of such a high-value commodity for fresh consumption or juice processing long after the harvest season.

scholarly journals Changes in Bioactive Compounds, Antioxidant Activity and Nutritional Quality of Blood Orange Cultivars at Different Storage Temperatures

2020 ◽  
Author(s):  
Fariborz Habibi ◽  
Asghar Ramezanian ◽  
Fabian Guillén ◽  
Salvador Castillo ◽  
María Serrano ◽  
...  
Keyword(s):  
Antioxidant Enzymes ◽  
Bioactive Compounds ◽  
Nutritional Quality ◽  
Prolonged Storage ◽  
Total Anthocyanins ◽  
Phenolics Content ◽  
The Individual ◽  
Storage Temperatures ◽  
Blood Orange

The changes in nutritional quality, bioactive compounds and antioxidant enzymes in the juice of four blood orange cultivars (‘Moro’, ‘Tarocco’, ‘Sanguinello’ and ‘Sanguine’) stored during 6 months at 2 and 5 °C plus 2 days at 20 °C for shelf life were studied. Sucrose was the sugar found at higher concentration and decreased during storage for all cultivars, as did glucose and fructose. Organic acids decreased at both temperatures and the highest content was found in ‘Sanguinello’, especially the major (citric acid) and ascorbic acid. Total phenolics content (TPC), total anthocyanins (TAC), and the individual (cyanidin 3-glucoside and cyanidin 3-(6″-malonylglucoside)) increased for all cultivars, the ‘Sanguinello’ having the higher concentrations. Antioxidant enzymes catalase (CAT), ascorbate peroxidase (APX) and superoxide dismutase (SOD) were higher also in ‘Sanguinello’ and increased during storage. Overall, these results together with the sensory analysis suggest that ‘Sanguinello’ would be the best cultivar for prolonged storage.

Food procurement in English-language Canadian public schools: Opportunities and challenges

2019 ◽  
Vol 6 (1) ◽  
pp. 75-99
Author(s):  
Shawna Holmes
Keyword(s):  
Public Schools ◽  
Food Environment ◽  
Nutritional Quality ◽  
English Language ◽  
Nutrient Content ◽  
Food Environments ◽  
School Food ◽  
Provincial Level ◽  
School Food Environment

This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods and beverages sold in schools presented opportunities to not only improve the nutrient content of the items made available in school food environments, but also to include local producers and/or school gardens in procuring for the school food environment. At the same time, some schools struggle to procure nutritionally compliant foods due to increased costs associated with transporting produce to rural, remote, or northern communities as well as logistic difficulties like spoilage. Although the nutrition regulations have facilitated improvements to food environments in some schools, others require more support to improve the overall nutritional quality of the foods and beverages available to students at school.

IMPROVING THE NUTRITIONAL QUALITY OF FODDER YEASTS BY ADDING MINERALS

2016 ◽  
Vol 15 (5) ◽  
pp. 1009-1017
Author(s):  
Cristina-Gabriela Grigoras ◽  
Andrei I. Simion ◽  
Livia Manea ◽  
Lidia Favier-Teodorescu ◽  
Lucian Gavrila
Keyword(s):  
Nutritional Quality
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