scholarly journals Breeding Buckwheat for Nutritional Quality in the Czech Republic

Plants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1262
Author(s):  
Dagmar Janovská ◽  
Michal Jágr ◽  
Pavel Svoboda ◽  
Václav Dvořáček ◽  
Vladimir Meglič ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Protein Content ◽  
Plant Height ◽  
Seed Weight ◽  
Morphological Traits ◽  
Crude Protein ◽  
Crude Protein Content ◽  
Polyphenol Content ◽  
Total Polyphenol

Buckwheat is a nutritionally valuable crop, an alternative to common cereals also usable in gluten-free diets. The selection of buckwheat genotypes suitable for further breeding requires the characterization and evaluation of genetic resources. The main objective of this work was to evaluate selected phenotypic and morphological traits using international buckwheat descriptors, including total phenolic content and antioxidant activity, on a unique set of 136 common buckwheat accessions grown in 2019–2020 under Czech Republic conditions. In addition, UHPLC-ESI- MS/MS was used to analyze a wide spectrum of 20 phenolic compounds in buckwheat seeds, including four flavanols, three phenolic acids, seven flavonols, four flavones, and two flavanones. Significant differences among years and genotypes were observed for morphological traits (plant height and 1000-seed weight) and antioxidant activity, as well as levels of observed chemical compounds. Antioxidant activity, crude protein content, plant height and rutin content were characterized by higher mean values in 2020 than in 2019 and vice versa for total polyphenol content and 1000-seed weight. Crude protein content was the most stable across years, while total polyphenol content and rutin content varied greatly from year to year. The most abundant phenolic compounds were rutin, hyperoside, epicatechin, catechin, vitexin, isovitexin, orientin and isoorientin. Protein content was negatively correlated with plant height, catechin and epicatechin content. On the other hand, AA and TPC were positively correlated with rutin, hyperoside and chlorogenic acid. Five accessions showed high stability of the evaluated traits under changing conditions within both years of observation. These materials can be used in breeding programmes aimed at improving buckwheat genotypes with emphasis on quality traits.

scholarly journals Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1800
Author(s):  
María Fernanda Montenegro-Landívar ◽  
Paulina Tapia-Quirós ◽  
Xanel Vecino ◽  
Mònica Reig ◽  
César Valderrama ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Added Value ◽  
Solvent Ratio ◽  
Polyphenol Content ◽  
Ultrasound Assisted Extraction ◽  
Total Polyphenol ◽  
Mechanical Stirring ◽  
Assisted Extraction ◽  
Gallic Acid Equivalent

Phenolic compounds recovery by mechanical stirring extraction (MSE) was studied from orange and spinach wastes using water as a solvent. The statistical analysis showed that the highest total polyphenol content (TPC) yield was obtained using 15 min, 70 °C, 1:100 (w/v) solid/solvent ratio and pH 4 for orange; and 5 min, 50 °C, 1:50 (w/v) solid/solvent ratio and pH 6 for spinach. Under these conditions, the TPC was 1 mg gallic acid equivalent (GAE) g−1 fresh weight (fw) and 0.8 mg GAE g−1 fw for orange and spinach, respectively. MSE substantially increased the phenolic compounds yields (1-fold for orange and 2-fold for spinach) compared with ultrasound-assisted extraction. Furthermore, the antioxidant activity of orange and spinach extracts was evaluated using DPPH, FRAP and ABTS. The obtained results pointed out that the evaluated orange and spinach residues provided extracts with antioxidant activity (2.27 mg TE g−1 and 0.04 mg TE g−1, respectively).

scholarly journals Effect of in vitro gastrointestinal digestion on phenolic compounds and the antioxidant activity of Aloe vera

2020 ◽  
Vol 7 (3) ◽  
pp. 11-25
Author(s):  
Imen Laib ◽  
Farida Kehal ◽  
Nour Elyakine Haddad ◽  
Taous Boudjemia ◽  
Malika Barkat
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Aloe Vera ◽  
Total Phenol Content ◽  
Gastrointestinal Digestion ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Spectrophotometric Methods

AbstractThe aim of this work is to study the effect of digestion on the total polyphenol content, flavonoids and the antioxidant activity of Aloe vera. Total polyphenol contents and flavonoid spectrophotometric methods: The evaluation of the antioxidant activity was carried out by three methods, DPPH, ABTS and CUPRAC. To confirm the results obtained we carried out an analysis by ATR-FTIR. The total phenol content found in the Aloe vera extract studied was 1.3638 mg EAG/100 g, while the content of flavonoids found in the Aloe vera extract studied was 0.690 mg EQ/100 g. The values of total polyphenols and flavonoids decreased under the effect of gastrointestinal digestion. The spectra obtained during the ATR-FTIR analysis show that Aloe vera is rich in phenolic compounds and flavonoids. Intense bands corresponding to O–H bonds, C=C bond, C–H, CO, CH3 and CH2 confirm the presence of these bioactive compounds. For both the DPPH and CUPRAC methods, Aloe vera extract reveals a strong antioxidant activity, which gradually decreases during the oral and gastric phase and then increases after the intestinal digestion. For the ABTS method, the antioxidant activity decreases during the oral phase, increases during the gastric phase and then decreases again during the intestinal phase.

scholarly journals Effect of sulfur fertilization on the physical and chemical properties of crambe (Crambe abyssinica Hochst ex R.E. Fries) seeds

OCL ◽  
2020 ◽  
Vol 27 ◽  
pp. 18
Author(s):  
Ewa Ropelewska ◽  
Krzysztof J. Jankowski
Keyword(s):  
Protein Content ◽  
Seed Weight ◽  
Crude Protein ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Crude Protein Content ◽  
Crambe Abyssinica ◽  
Physical And Chemical ◽  
Sulfur Fertilization ◽  
And Chemical Properties

Crambe seeds have numerous industrial applications. Crambe seed oil contains mostly monounsaturated fatty acids. Seeds contain crude protein, amino acid, glucosinolates. They are used in human and animal nutrition. The aim of this study was to determine the physical and chemical properties of crambe seeds subjected to fertilization at 0, 15, 30 kg S ha−1. Thousand seed weight ranged from 6.93 g (0S) to 8.04 g (30S). All results were statistically significantly different. Length (L) of seeds ranged from 2.20 mm (0S, 15S) to 2.24 mm (30S), width (S) ranged from 1.90 mm (0S) to 1.95 mm (30S), surface area (F) ranged from 3.53 mm2 (0S) to 3.67 mm2 (30S). All samples (0S, 15S, 30S) formed one homogenous group for the values of L, S, F. Crude fat content was 349.8 g kg−1 DM (0S) to 377.9 g kg−1 DM (30S) and crude protein content was 241.0 g kg−1 DM (0S) to 250.3 g kg−1 DM (30S). The results for each sample were statistically significantly different. The results can be used in practice to determine the dose of sulfur fertilizer. Fertilization caused changes in 1000 seed weight of crambe. Additionally, selected linear dimensions and shape factors of crambe seeds were affected by fertilizer. Sulfur fertilization caused changes in the crude fat and crude protein content of crambe seeds.

scholarly journals Efek Fermentasi Laktat pada Kandungan Total polyfenol dan Aktivitas Antioksidan Lengkuas (Alpinia galanga Linn) (Effects of Lactic Fermentation on Total Polyphenol Content and Antioxidant Activity of Galangal (Alpinia galanga Linn))

2017 ◽  
Vol 10 (2) ◽  
pp. 66
Author(s):  
Tezar Ramdhan ◽  
Syarifah Aminah ◽  
Muflihani Yanis ◽  
Anil K. Anal
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Phenolic Compounds ◽  
Lactic Acid Bacteria ◽  
Functional Materials ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Alpinia Galanga ◽  
Total Polyphenol Content ◽  
Freeze Dryer

<p>Efek fermentasi laktat pada kandungan total polyfenol dan aktivitas antioksidan Lengkuas (Alpinia galanga Linn). Lengkuas merupakan salah satu herbal yang memiliki kandungan senyawa fenolik sehingga banyak digunakan secara luas sebagai bahan obat tradisional selama berabad-abad. Di sisi lain, bakteri asam laktat (BAL) telah terbukti dapat meningkatkan aktivitas antioksidan dari media. Kombinasi kedua bahan tersebut diyakini dapat menghasilkan produk yang sehat. Oleh karena itu, penting untuk mengkaji apakah bakteri asam laktat dapat beradaptasi dengan lengkuas untuk mendapatkan sifat yang diinginkan dari produk fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh bakteri asam laktat (BAL) terhadap kandungan total polifenol dan aktivitas antioksidan ekstrak lengkuas. Sebelum inokulasi, 150 g lengkuas dicampur dengan 150 ml air steril, kemudian, 90 ml ekstrak tersebut diinokulasi dengan 3 mililiter starter subkultur (L. plantarum dan L. casei) sebelum kemudian diinkubasi pada suhu 37oC selama 24 jam. Setelah itu, ektstrak kemudian dikeringbekukan menggunakan freeze-dryer (48 jam). Total polifenol diukur dengan menggunakan metode Folin-Denis, sedangkan aktivitas antioksidan diukur menggunakan metode DPPH. Hasil penelitian menunjukkan bahwa L. plantarum bisa menaikkan jumlah polifenol lebih tinggi secara signifikan daripada L. casei. Kandungan total polifenol dan aktivitas antioksidan tertinggi dihasilkan oleh ekstrak lengkuas yang difermentasi dengan L. plantarum selama 12 jam, yaitu masing-masing sekitar 53 mg GAE/100 g dan 79%.</p><p>Kata kunci :lengkuas, bakteri asam laktat (BAL), fermentasi, kandungan total polifenol, aktivitas antioksidan</p><p>English Version Abstract</p><p>Galangal is one of herbs that has been widely used as traditional medicines ingredients for centuries due to its phenolic compounds and its antioxidant properties. On the other hand, lactic acid bacteria (LAB) have been proved can increase antioxidant activity of the media. The combination of both functional materials is believed can produce healthful products. Therefore, it is important to analyse whether the lactic acid bacteria are adaptable to the galangal’s phenolic compounds characteristics in order to get desirable properties of fermented products. This experiment was aimed to examine the effect of lactic acid bacteria (LAB) fermentation on total polyphenol content and antioxidant activity of ginger extract. Prior to inoculation, 150 g of galangal was blended with 150 ml sterilized water, then, 90 ml of the juice was inoculated by 3 milliliters of subcultured starter (L. plantarum and L. casei). Then the juice was incubated at 370C for 24 hours. In order to get powder of fermented samples, freeze-dryer was used (48 hours). The total polyphenol content was measured using Folin-Denis method, while the antioxidant activity was estimated using the DPPH radical-scavenging activity. The result showed that L. plantarum could raise the total polyphenol significantly higher than L. casei. The highest content of total polyphenol content and antioxidant activity reached by galangal juice which fermented by L. plantarum for 12 hours, it was around 53 mg GAE/100 g and 79%, respectively.</p><p>Keywords : galangal, lactic acid bacteria (LAB), fermentation, total polyphenol content, antioxidant activity</p>

Selection for crude protein content in Phalaris tuberosa L. III. Physiological relationships between crude protein content and seedling vigour.

1973 ◽  
Vol 24 (1) ◽  
pp. 47 ◽  
Author(s):  
RJ Clements
Keyword(s):  
Nitrogen Content ◽  
Protein Content ◽  
Seed Weight ◽  
Crude Protein ◽  
Flag Leaf ◽  
Leaf Node ◽  
Crude Protein Content ◽  
Seedling Vigour ◽  
Relative Growth Rates ◽  
Selection For

Seedling growth of half-sib families from two lines of P. tuberosa previously selected for high and low herbage nitrogen contents respectively was examined in a glasshouse during the autumn and winter. Seedlings from the high nitrogen line were smaller than those of the low nitrogen line but had similar whole-plant relative growth rates. Differences in the rate of nitrogen absorption by the roots (h), and in the rate of seedling weight increase per unit of absorbed nitrogen (EN), accounted for most of the variation in herbage nitrogen content between families. The heights of seedlings were closely correlated with the weights of seeds from which they originated and with EN, and when these two characters were held constant the partial correlation between nitrogen content and seedling weight was negligible (r = -0.05). Among 10 clones differing markedly in herbage nitrogen content in the field, seed weight was closely correlated with the photosynthetic area above the flag leaf node available to each seed, particularly that contributed by the spikelet (r = 0.82***). Two alternative interpretations of this result are discussed. Relationships between nitrogen content, spikelet number, and the areas of photosynthesizing organs above the flag leaf node suggest that seed weight could be maintained during selection for increased nitrogen content by concurrently selecting either for large seeds, or for large flag leaves and a reduced number of spikelets per head. Even so, some loss of actual or potentially attainable seedling vigour seems almost inevitable because of the dependence of nitrogen content on IN and EN and because EN is an important determinant of vigour.

scholarly journals Effect of the application of different water depths and nitrogen and potassium doses on quality of Tanzania grass

2012 ◽  
Vol 32 (4) ◽  
pp. 679-688
Author(s):  
Jair da C. Oliveira Filho ◽  
Rubens A. de Oliveira ◽  
Ednaldo M. de Oliveira ◽  
Paulo R. Cecon ◽  
Carlos E. Martins
Keyword(s):  
Protein Content ◽  
Plant Height ◽  
Water Depth ◽  
Crude Protein ◽  
Dry Season ◽  
The State ◽  
Neutral Detergent Fiber ◽  
Crude Protein Content ◽  
Water Depths

The objective of this study was to evaluate the effects of the application of different water depths and nitrogen and potassium doses in the quality of Tanzania grass, in the southern of the state of Tocantins. The experiment was conducted on strips of traditional sprinklers, and used, as treatments, a mixture of fertilizer combinations of N and K2O always in the ratio of 1 N:0.8 K2O. This study determined throughout the experiment: plant height (PH), the crude protein (CP) and neutral detergent fiber (NDF). The highest plant height obtained was 132.4 cm, with a fertilizer dose of 691.71 kg ha-1 in the proportion of N:0.8 K2O, in other words, 384.28 kg ha-1 of N and 307.43 kg ha-1 of K2O, and water depth of 80% of the ETc. The highest crude protein content was 12.2%, with the fertilizer dose application of 700 kg ha-1 yr-1 in the proportion of 1 N to 0.8 of K2O, in other words, 388.89 kg ha-1 of N and 311.11 kg ha-1 of K2O and absence of irrigation. The lowest level of neutral detergent fiber was 60.7% with the application of the smallest dose of fertilizer and highest water depth. It was concluded in this study that there was an increase in plant height by increasing the fertilizer dose and water depth. The crude protein content increased 5.4% in the dry season, by increasing the fertilizer dose and water depth. In the dry season, there was an increase of NDF content by 4.5% by increasing the application of fertilizer and water depth.

scholarly journals Study of a process of obtaining of protein preparation from sunflower seeds for application in food industry

2021 ◽  
Vol 17 (3) ◽  
pp. 41-50
Author(s):  
L. O. Shaginova ◽  
I. V. Krylova ◽  
T. F. Demianenko ◽  
M. L. Domoroshchenkova
Keyword(s):  
Phenolic Compounds ◽  
Protein Content ◽  
Food Industry ◽  
Crude Protein ◽  
Vegetable Protein ◽  
Insoluble Residue ◽  
Crude Protein Content ◽  
Sunflower Seeds ◽  
Protein Preparation ◽  
Food Grade

The article deals with a study of processing methods of obtaining protein preparations from sunflower seeds. For obtaining of food-grade protein preparations from the defatted sunflower kernels phenolic compounds were additionally removed. Modern Russian and foreign literature sources devoted to the isolation of phenolic compounds from vegetable protein raw materials were analyzed. The objective of obtaining a light-colored food-grade protein preparation from sunflower seeds was solved through developing of a multi-stage extraction process with removal of various groups of non-protein compounds, including the stage of aqueous ethanol extraction and removal of phenolic compounds. Parameters of different stages of obtaining of protein substances from defatted sunflower seed kernels after removal of phenolic compounds were studied. These stages included alkaline extraction of protein and nitrogen-free extractives (NFE), separation of the insoluble residue, isoelectric precipitation of protein compounds from the clarified extract, neutralization of the protein suspension. Drying of the protein suspension was carried out on a laboratory spray installation Buchi Mini Spray Dryer with a temperature at the entrance of the dryer 180–190 ℃ and at the exit – up to 90 ℃. Protein preparations of light gray color were obtained with a crude protein content of 75,72% and 87,15% on dry matter basis, which corresponds to the crude protein content of commercial sunflower and soy protein concentrates. Solubility pattern of proteins and functional characteristics of finished protein preparations after spray drying have been analyzed. Based on the high fat-holding capacity and moderate fat-emulsifying properties of the obtained protein preparations it’s possible to recommend the obtained sunflower protein preparation for usage as a vegetable protein enricher and functional additive in food industry.

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