scholarly journals Biochemical Changes of Three Cocoa Clones (Theobroma cacao L.) Under Drought Stress

2019 ◽  
Vol 3 (2) ◽  
pp. 82
Author(s):  
Fakhrusy Zakariyya ◽  
Didik Indradewa
Keyword(s):  
Hydrogen Peroxide ◽  
Ascorbic Acid ◽  
Drought Stress ◽  
Chlorophyll Content ◽  
Acid Content ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Proline Content ◽  
Total Phenolic

Drought stress is a serious threat for cocoa production. One of the plant mechanisms to survive from the drought stress is through producing some biochemical compounds. The objective of this research was to know biochemical changes in three cocoa clones during drought stress. The research was conducted at the green house of Indonesian Coffee and Cocoa Research Institute from January – December 2017. The experiment was designed by using Randomized Complete Block Design (RCBD) with 2 factors and with 3 replications. The first factor was clones of scion that consisting KW 641, Sulawesi 1 and ICS 60 which each of its grafted to Scavina 6 clone as rootstock. The second factor was watering intervals which consisting; every 2 days / regularly watering (adequate of water), every 5 days (moderate drought), and every 8 days (severe drought). The result of this research showed that drought stress decreased chlorophyll content, increased hydrogen peroxide content (ROS), increased the activity of superoxide dismutation (SOD), increased ascorbic acid content, increased total phenolic content, and increased proline content. Sulawesi 1 and KW 641 clones showed lower hydrogen peroxide (ROS) content, while chlorophyll content, SOD activity, total phenolic content, ascorbic acid content, and proline content were higher compared with ICS 60 clone. It showed that Sulawesi 1 and KW 641 clones had more drought-resistance compared with ICS 60 clone.

scholarly journals Antioxidant activity and phenolic acid content of selected vegetable broths

2017 ◽  
Vol 35 (No. 6) ◽  
pp. 469-475 ◽  
Author(s):  
Filiz Bilge Ertekin ◽  
Korkmaz Nazli ◽  
Budak Nilgun H ◽  
Seydim Atif C ◽  
Seydim Zeynep B Guzel
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Acid ◽  
Acid Content ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Total Phenolic ◽  
Green Beans ◽  
Fresh Vegetables

The antioxidant activity and content of phenolic substances in vegetable broths were determined. Green beans, beetroots, courgettes, onions, parsley, carrots, cabbages, celery, broccoli, spinach, cauliflowers, and tomatoes were subjected to boiling. Fresh vegetables and vegetable broths were analysed for ascorbic acid content, total phenolic content, ORAC and TEAC values. Phenolic acids were quantified using HPLC. The ascorbic acid content of vegetables ranged from 5–109 mg/100 ml, while no ascorbic acids could be detected in vegetable broths. Total phenolic content was between 17–1729 mg GAE/l for all samples. ORAC and TEAC values of vegetable broths were between 0–3 µmol TE/ml and 0–2 µmol TE/ml, respectively. Gallic, chlorogenic, caffeic, p-coumaric, and ferulic acid were detected in both fresh vegetables and vegetable broths. The highest phenolic acid content was observed in water in which beetroots were boiled. It was found that the vegetable broths of beetroots, celery stalks, cabbages, parsley and broccoli harboured remarkable antioxidant activity.

scholarly journals Antioxidant Potential in Different Parts and Callus ofGynura procumbensand Different Parts ofGynura bicolor

2015 ◽  
Vol 2015 ◽  
pp. 1-7 ◽  
Author(s):  
Vijendren Krishnan ◽  
Syahida Ahmad ◽  
Maziah Mahmood
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Phenolic Content ◽  
Reducing Power ◽  
Ascorbic Acid Content ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Dpph Radical ◽  
Flavonoid Content ◽  
Different Parts

Plants from Gynura family was used in this study, namely,Gynura procumbensandGynura bicolor.Gynura procumbensis well known for its various medicinal properties such as antihyperglycaemic, antihyperlipidaemic, and antiulcerogenic; meanwhile,G. bicolorremains unexploited. Several nonenzymatic antioxidants methods were utilized to study the antioxidant capacity, which include ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, total flavonoid content, total phenolic content, and ascorbic acid content determination. DPPH assay revealsG. procumbensshoot as the lowest (66.885%) andG. procumbensroot as the highest (93.499%) DPPH radical inhibitor. In FRAP assay, reducing power was not detected inG. procumbensleaf callus (0.000 TEAC mg/g FW) wherebyG. procumbensroot exhibits the highest (1.103 TEAC mg/g FW) ferric reducing power. Total phenolic content and total flavonoid content exhibited similar trend for both the intact plants analysed. In all antioxidant assays,G. procumbenscallus culture exhibits very low antioxidant activity. However,G. procumbensroot exhibited highest phenolic content, flavonoid content, and ascorbic acid content with 4.957 TEAC mg/g FW, 543.529 QEµg/g FW, and 54.723 µg/g FW, respectively. This study reveals thatG. procumbensroot extract is a good source of natural antioxidant.

scholarly journals Investigation of the Total Phenolic Content and Antioxidant Capacity of Three Sweet Pepper Cultivars (Capsicum annuum L.) at Different Development and Maturation Stages

2020 ◽  
Author(s):  
Theodoros Papathanasiou ◽  
Nikolaos Gougoulias ◽  
Vayos G. Karayannis ◽  
Christina-Anna Kamvoukou
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Sweet Pepper ◽  
Total Phenolic ◽  
Maturity Stage ◽  
Beneficial Effects ◽  
Maturation Stages

The aim of the current research was to investigate and compare the total phenolic content and antioxidant capacity of sweet pepper cultivars at different development and maturation stages, in order to optimize the beneficial effects. For that purpose, three important sweet pepper cultivars, namely Dolmy-F1, Yahoo-F1 and Florinis-NS-700, were cultivated in a greenhouse. Their total phenolic content, ascorbic acid content and antioxidant properties were assessed at different development and maturation stages. In the aforementioned cultivars, the total phenolic content ranged from 345.2 to 602.1, 404.9 to 794.5, and 795.7 to 2220.3 μg GAE g−1 FW respectively. The ascorbic acid content ranged from 236 to 957, 258 to 1157, and 410 to 1550 μg AA g−1 FW respectively. The highest antioxidant activity was noted at the red maturity stage. Particularly the cultivar Florinis NS 700 was found to possess higher total phenolic, flavonoid phenol, non-flavonoid phenol, ascorbic acid contents, and greater antioxidant capacity, compared to the other cultivars. The results of our study recommend the consumption of the sweet peppers at red maturity stage, for achieving the maximum health-beneficial effects.

Enzymatic and phytochemical stabilization of orange–strawberry–banana beverages by high hydrostatic pressure and mild heat

2016 ◽  
Vol 23 (2) ◽  
pp. 185-193 ◽  
Author(s):  
Zamantha Escobedo-Avellaneda ◽  
Izaskun Pérez-Simón ◽  
María Lavilla-Martín ◽  
Ana Baranda-González ◽  
Jorge Welti-Chanes
Keyword(s):  
Ascorbic Acid ◽  
Hydrostatic Pressure ◽  
Thermal Treatment ◽  
Polyphenol Oxidase ◽  
High Hydrostatic Pressure ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Pectin Methylesterase ◽  
Total Phenolic

A new approach to the use of high hydrostatic pressure is its combination with high and intermediate temperatures applied to obtain safe foods of high quality. The effect of high hydrostatic pressure on color, residual polyphenol oxidase and pectin methylesterase activity, and total phenolic and l-ascorbic acid contents of orange–strawberry–banana beverages was evaluated. Beverages were treated at 500 and 600 MPa at 19–64 ℃ during 2–10 min. The effect of the come up time was also evaluated and results were compared with the untreated and the thermally processed (80 ℃/7 min) products. Untreated beverages had total phenolic content of 210.2±12.3 mg gallic acid/100 g and 19.1 ± 0.6 mg l-ascorbic acid/100 g. For most high hydrostatic pressure treatment conditions, total phenolic content, l-ascorbic acid, and color did not change significantly. Maximum levels of inactivation of polyphenol oxidase and pectin methylesterase were 96.2 and 48% at 600 MPa/64 ℃/10 min, while the thermal treatment led to inactivation of 99.6 and 94.1% of both enzymes, but with negative color changes. l-ascorbic acid content was slightly decreased with the thermal treatment while total phenolic content was not affected. High hydrostatic pressure treatments of beverages at 600 MPa/64 ℃/10 min are recommended to retain maximal total phenolic content and l-ascorbic acid and achieve an acceptable polyphenol oxidase inactivation level.

scholarly journals Combined application of methyl salicylate and L-arginine alleviates chilling injury, potentiates antioxidant system and maintains quality of sweet pepper (Capsicum Annum L.) fruits cv. ‘Winner’

2021 ◽  
pp. 68-75
Author(s):  
Nida Akram ◽  
Mahmood Ul Hasan ◽  
Rana Naveed Ur Rehman ◽  
Rana Muhammad Ateeq Ahmad ◽  
Zeeshan Ahmed ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Methyl Salicylate ◽  
Disease Incidence ◽  
Chilling Injury ◽  
Ascorbic Acid Content ◽  
Sweet Pepper ◽  
Total Phenolic ◽  
Ion Leakage

Chilling injury is the critical issue in sweet pepper fruit under low temperature storage. Present work was aimed to evaluate the effect of different concentration of methyl salicylate (MS) and L-arginine (Arg) on chilling injury and overall quality of sweet pepper fruits cv. ‘Winner’. The treatments were T1 = Control, T2 = 0.01mM MS, T3 = 0.05 mM MS, T4 = 1mM Arg, T5 = 1.5mM Arg and T6 = 0.01mM MS+1.5mM Arg. After respective treatment (for 10 min) fruits were kept at 5 ± 1 ◦C with 85-90 % RH for 28+2 days of storage. Physical, biochemical, and phytochemical parameters were studied at 7 days interval followed by two days of reconditioning at ambient conditions (25 ± 2 °C). On last removal (28+2days), sweet pepper fruits treated with combined MS and Arg treatment (T6) showed highly significant results in lower fruit weight loss (8.3%), maintained fruit colour (0.3 score) and firmness (13.4N), and reduced wrinkling (2 score), disease incidence (0.4 score), ion leakage (45.4%), alleviated chilling injury (1.7 score), retained total antioxidants (49.1%) and total phenolic content (74.4 mg 100 g-1 GAE FW) as compared to control. In addition, the ascorbic acid content was observed higher in all treatments in comparison with untreated control fruits. In conclusion, MS and Arg combine treatment improved storage potential with reduced chilling injury by maintaining higher total phenolic concentrations, ascorbic acid content and total antioxidants in terms of DPPH radical scavenging activities, and markedly maintained overall quality of sweet pepper under cold storage condition at 5 °C for 28 days.

scholarly journals Genetic Parameters and QTLs for Total Phenolic Content and Yield of Wheat Mapping Population of CSDH Lines under Drought Stress

2019 ◽  
Vol 20 (23) ◽  
pp. 6064 ◽  
Author(s):  
Czyczyło-Mysza ◽  
Cyganek ◽  
Dziurka ◽  
Quarrie ◽  
Skrzypek ◽  
...  
Keyword(s):  
Drought Stress ◽  
Total Phenolic Content ◽  
Genetic Parameters ◽  
Phenolic Content ◽  
Dry Weight ◽  
Total Phenolic ◽  
Doubled Haploid Population ◽  
Severe Drought ◽  
Gene Effects ◽  
Significant Additive Effect

A doubled haploid population of 94 lines from the Chinese Spring × SQ1 wheat cross (CSDH) was used to evaluate additive and epistatic gene action effects on total phenolic content, grain yield of the main stem, grain number per plant, thousand grain weight, and dry weight per plant at harvest based on phenotypic and genotypic observations of CSDH lines. These traits were evaluated under moderate and severe drought stress and compared with well-watered plants. Plants were grown in pots in an open-sided greenhouse. Genetic parameters, such as additive and epistatic effects, affecting total phenolic content, were estimated for eight year-by-drought combinations. Twenty-one markers showed a significant additive effect on total phenolic content in all eight year-by-drought combinations. These markers were located on chromosomes: 1A, 1B, 2A, 2B, 2D, 3A, 3B, 3D, 4A, and 4D. A region on 4AL with a stable QTL controlling the phenolic content, confirmed by various statistical methods is particularly noteworthy. In all years and treatments, three markers significantly linked to QTLs have been identified for both phenols and yield. Thirteen markers were coincident with candidate genes. Our results indicated the importance of both additive and epistatic gene effects on total phenolic content in eight year-by-drought combinations.

Phytochemical and antioxidant activity of Cadaba farinosa Forssk stem bark extracts

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Emmanuel M. Halilu ◽  
Abdullahi M. Abdurrahman ◽  
Sylvester N. Mathias ◽  
Chinenye J. Ugwah-Oguejiofor ◽  
Muntaka Abdulrahman ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Free Radical ◽  
Ethyl Acetate ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Stem Bark ◽  
Free Radical Scavenging ◽  
Total Phenolic

Abstract Cadaba farinosa is used in traditional medicine for treatment of cancer, diabetes, and rheumatism. The research was aimed at evaluating the phytochemical and antioxidant activity of the extracts. The powdered stem bark was extracted successively with the aid of Soxhlet extractor using n-hexane, ethyl acetate, and methanol. The resulting extracts were concentrated on rotary evaporator and the percentage yields were calculated. The phytochemical and TLC profiles of the extracts were studied. The antioxidant activity of the extracts and ascorbic acid (standard) were determined using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical assay. The total phenolic content of the extracts and tannic acid (standard) were evaluated using Folin–Ciocalteu reagent. The percentage yields of n-hexane, ethyl acetate, and methanol extracts were found to be 1.19, 1.37, and 13.93%, respectively. The phytochemical screening revealed the presence of tannins, flavonoids, saponins, cardiac glycosides, alkaloids, and triterpenoids. The TLC profiles of the extracts revealed the presence of compounds as evidenced from their R f values. The total phenolic content of ethyl acetate and methanol extracts were found to be 135 and 112 mg, respectively. The free radical scavenging activity demonstrated by the extracts was comparable to ascorbic acid. The ethyl acetate extract had higher phenolic content and demonstrated the highest free radical scavenging with IC50 31.07 mg/mL. The results of research have provided strong preliminary evidence of antioxidant activity which may be because of phenolic compounds in the extracts.

scholarly journals Ultrasonic Effects on the Quality of Mulberry Juice

Beverages ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 56 ◽  
Author(s):  
Chi Nguyen ◽  
Ha Nguyen
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Extraction Yield ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Mulberry Juice

This study was conducted to investigate the effects of ultrasonic treatments on the extraction yield and the quality of mulberry juice. The mulberry mash was treated with ultrasound at different incubation times from 30 to 120 min and different temperatures from 30 to 75 °C. The determination of the juice yield, total phenolic content, total anthocyanin content, antioxidant capacity, l-ascorbic acid content, total soluble solids, and the titratable acidity of the juice were carried out. Overall, applying ultrasound at 45 °C for 60 min resulted in the highest juice yield and antioxidant contents for the mulberry juice. The ultrasonic treatment increased the extraction yield (29.6%), the total soluble solid (8.7%), the titratable acidity (39.3%), the l-ascorbic acid content (94.3%), total phenolic content (174.1%), total anthocyanin content (156.9%) and the antioxidant capacity (40.7%) of the mulberry juice as compared to pressing only. A strong positive correlation between the total phenolic content and the antioxidant capacity indicated that phenolic compounds were the main antioxidants in the beverage.

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