Quality, antioxidant compounds, antioxidant capacity and enzymes activity of ‘El-Bayadi’ table grapes at harvest as affected by preharvest salicylic acid and gibberellic acid spray

2017 ◽  
Vol 220 ◽  
pp. 243-249 ◽  
Author(s):  
Abdulaziz M.A. Alrashdi ◽  
Adel D. Al-Qurashi ◽  
Mohamed A. Awad ◽  
Saleh A. Mohamed ◽  
Awad A. Al-rashdi
Keyword(s):  
Salicylic Acid ◽  
Gibberellic Acid ◽  
Antioxidant Capacity ◽  
Antioxidant Compounds ◽  
Enzymes Activity ◽  
Table Grapes

scholarly journals Preharvest Salicylate Treatments Enhance Antioxidant Compounds, Color and Crop Yield in Low Pigmented-Table Grape Cultivars and Preserve Quality Traits during Storage

Antioxidants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 832
Author(s):  
María E. García-Pastor ◽  
Pedro J. Zapata ◽  
Salvador Castillo ◽  
Domingo Martínez-Romero ◽  
Daniel Valero ◽  
...  
Keyword(s):  
Salicylic Acid ◽  
Crop Yield ◽  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Table Grape ◽  
Prolonged Storage ◽  
Antioxidant Compounds ◽  
Quality Traits ◽  
High Concentration ◽  
Table Grapes

Previous reports reported on the effectiveness of preharvest salicylic acid (SA) treatment on increasing fruit quality properties although no information is available about acetyl salicylic acid (ASA) and methyl salicylate (MeSa) treatments. Thus, SA, ASA and MeSa were applied at 1, 5, and 10 mM in 2016 and at 1, 0.1 and 0.01 mM in 2017 to vines of ‘Magenta’ and ‘Crimson’ table grapes. Preharvest salicylate treatments at high concentration, 5 and 10 mM, delayed berry ripening and reduced crop yield, while ripening was accelerated and yield increased at lower concentrations. In addition, SA, ASA, and MeSa treatments, at 1, 0.1, and 0.01 mM, improved berry color due to increased concentration of total and individual anthocyanins, for both cultivars. Quality parameters, and especially, antioxidant bioactive compounds, such as total phenolics and total and individual anthocyanins, were found at higher levels in treated berries at harvest and during prolonged cold storage, the highest effects being found in 0.1 mM MeSa treated table grapes. Overall, it could be concluded that MeSa treatment at 0.1 mM could be the most useful tool to increase bioactive compounds with antioxidant properties in table grape and in turn, their health beneficial properties, with additional effects on increasing crop yield, accelerating on-vine ripening process and maintaining quality traits during prolonged storage.

Developmental changes in phenolic compounds, antioxidant capacity and enzymes activity in skin of ‘El-Bayadi’ table grapes

2017 ◽  
Vol 224 ◽  
pp. 219-225 ◽  
Author(s):  
Mohamed A. Awad ◽  
Adel D. Al-Qurashi ◽  
Abdulaziz M.A. Alrashdi ◽  
Saleh A. Mohamed ◽  
Faycal Faidi
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Developmental Changes ◽  
Enzymes Activity ◽  
Table Grapes

scholarly journals Mayten Tree Seed Oil: Nutritional Value Evaluation According to Antioxidant Capacity and Bioactive Properties

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 729
Author(s):  
Rosanna Ginocchio ◽  
Eduardo Muñoz-Carvajal ◽  
Patricia Velásquez ◽  
Ady Giordano ◽  
Gloria Montenegro ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Seed Oil ◽  
Quality Parameters ◽  
Antioxidant Compounds ◽  
Native Plant ◽  
Potential Health ◽  
North Central ◽  
Central Chile ◽  
Value Evaluation ◽  
Tree Seed

The Mayten tree (Maytenus boaria Mol.), a native plant of Chile that grows under environmentally limiting conditions, was historically harvested to extract an edible oil, and may represent an opportunity to expand current vegetable oil production. Seeds were collected from Mayten trees in north-central Chile, and seed oil was extracted by solvent extraction. The seed oil showed a reddish coloration, with quality parameters similar to those of other vegetable oils. The fatty acid composition revealed high levels of monounsaturated and polyunsaturated fatty acids. Oleic and linoleic acids, which are relevant to the human diet, were well represented in the extracted Mayten tree seed oil. The oil displayed an antioxidant capacity due to the high contents of antioxidant compounds (polyphenols and carotenoids) and may have potential health benefits for diseases associated with oxidative stress.

Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape cv. Thompson seedless

2021 ◽  
pp. 108201322110206
Author(s):  
TK Hazarika ◽  
Tangkasil Marak
Keyword(s):  
Salicylic Acid ◽  
Oxalic Acid ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Ethylene Biosynthesis ◽  
Fungal Decay ◽  
Grape Berries ◽  
Overall Acceptability ◽  
Table Grapes ◽  
Acid Ratio

Postharvest life of table grapes is usually shortened by berry softening, berry drop, stem browning, fungal decay. Salicylic acid reduces fruit respiration and ethylene biosynthesis, during storage of fruits. Similarly, application of oxalic acid is a secure and hopeful postharvest handling technology for keeping quality and prolonging storage life of fruit. To study the effect of Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape, the present investigation was conducted. The grape berries were treated with Oxalic acid (OA) (1, 2, 3, 4, and 5 mM) and Salicylic acid (SA) (0.5, 1, 1.5 and 2 mM). The treatments were compared within 16th days at an interval of 4 days. Among the treatments, SA (2 mM) showed superiority in different quality attributing characters like physiological loss in weight (PLW), berry firmness, rachis browning, berry appearance, fungal decay, berry shattering, TSS, ascorbic acid, titratable acidity, total sugars, reducing sugars, TSS: acid ratio, taste, overall acceptability and shelf life. Hence, SA (2 mM) can be used as an effective strategy for maintaining quality of table grapes.

scholarly journals Constituents of Chamaecrista diphylla (L.) Greene Leaves with Potent Antioxidant Capacity: A Feature-Based Molecular Network Dereplication Approach

Pharmaceutics ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 681
Author(s):  
Paulo Gomes ◽  
Luis Quirós-Guerrero ◽  
Abraão Muribeca ◽  
José Reis ◽  
Sônia Pamplona ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Ethanolic Extract ◽  
Oxygen Radical ◽  
Molecular Network ◽  
Antioxidant Compounds ◽  
Herbaceous Plant ◽  
Network Approach ◽  
Feature Based ◽  
Promising Source ◽  
First Time

Chamaecrista diphylla (L.) Greene (Fabaceae/Caesalpiniaceae) is a herbaceous plant that is widely distributed throughout the Americas. Plants from this genus have been used in traditional medicine as a laxative, to heal wounds, and to treat ulcers, snake and scorpion bites. In the present study, we investigated the chemical composition of Chamaecrista diphylla leaves through a mass spectrometry molecular network approach. The oxygen radical absorbance capacity (ORAC) for the ethanolic extract, enriched fractions and isolated compounds was assessed. Overall, thirty-five compounds were annotated for the first time in C. diphylla. Thirty-two of them were reported for the first time in the genus. The isolated compounds 9, 12, 24 and 33 showed an excellent antioxidant capacity, superior to the extract and enriched fractions. Bond dissociation energy calculations were performed to explain and sustain the antioxidant capacity found. According to our results, the leaves of C. diphylla represent a promising source of potent antioxidant compounds.

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