scholarly journals Preservation of Biologically Active Compounds and Nutritional Potential of Quick-Frozen Berry Fruits of the Genus Rubus

Processes ◽  
2021 ◽  
Vol 9 (11) ◽  
pp. 1940
Author(s):  
Jana Šic Žlabur ◽  
Nataša Mikulec ◽  
Lorena Doždor ◽  
Boris Duralija ◽  
Ante Galić ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Effective Means ◽  
Chemical Properties ◽  
Storage Period ◽  
Biologically Active ◽  
Freezing Method ◽  
Quick Freezing ◽  
Berry Fruits

Cryoprotective freezing methods are increasingly being developed and used as an effective means of protecting valuable bioactive compounds in processed berry fruits. The quick-freezing method allows the bioactive compounds in the plant material to be preserved over a longer period of time, thus providing a high-quality product with significant antioxidant capacity. The aim of this study was to determine the effects of the quick-freezing method on physico-chemical properties and bioactive compounds content of fruits in three soft fruit species: tayberry, raspberry, and blackberry, and to evaluate the stability of specific phytochemicals during the three-month storage period. The freezing method had a significant effect on the physicochemical properties with a significantly less drip loss observed after thawing in fruit frozen by quick-freezing (at −34 °C for 25 min) compared to fruit frozen classically (−18 °C to 24 h). The color of quick-frozen fruits also changed significantly less compared to fresh fruits. Of the bioactive compounds analyzed, it should be noted that there was a significantly lower loss of ascorbic acid recorded during quick-freezing. On average, the quick-frozen fruits contained 28% more ascorbic acid than the classical frozen fruits. In general, the quick-freezing procedure contributed to a better preservation of total polyphenolic compounds and anthocyanins, and thus berry fruits also showed higher values of antioxidant capacity during quick freezing than during the classical procedure. During the storage period of three months, a decrease in the content of all the bioactive compounds studied was observed, although it should be emphasized that this loss during storage was not as pronounced in fruits frozen by the quick-freezing method as in classically frozen fruits. It can be concluded that the quick-freezing contributes significantly to the preservation of valuable bioactive compounds of berries and that this processing method can be considered important for maintaining the nutritional properties of berry fruits.

scholarly journals DETERMINACIÓN DE COMPUESTOS BIOACTIVOS DEL AGUAYMANTO (Physalis peruviana, Linnaeus, 1753) Y DE SU CONSERVA EN ALMÍBAR MAXIMIZANDO LA RETENCIÓN DE ÁCIDO ASCÓRBICO

2019 ◽  
pp. 6-10 ◽  
Keyword(s):  
Heat Treatment ◽  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Raw Material ◽  
Major Influence ◽  
Physalis Peruviana ◽  
Palabras Clave ◽  
Off Time

DETERMINACIÓN DE COMPUESTOS BIOACTIVOS DEL AGUAYMANTO (Physalis peruviana, Linnaeus, 1753) Y DE SU CONSERVA EN ALMÍBAR MAXIMIZANDO LA RETENCIÓN DE ÁCIDO ASCÓRBICO DETERMINATION OF BIOACTIVE COMPOUNDS OF AGUAYMANTO (Physalis Peruviana, Linnaeus, 1753) AND ITS CANNED WITH SYRUP MAXIMIZING THE RETENTION OF ASCORBIC ACID Christian Rene Encina Zelada, Milber O. Ureña, Peralta Ritva Repo Carrasco DOI: https://doi.org/10.33017/RevECIPeru2007.0002/ RESUMEN El presente trabajo de investigación es el resultado del estudio de los compuestos bioactivos presentes en el aguaymanto (Physalis peruviana) proveniente del valle del Mantaro-Perú y en su conserva en almíbar. En la Etapa I se determinó los compuestos bioactivos en la materia prima, correspondientes a un estado de madurez 2 y 3 según [1] el fue de 28,55 mg de ácido ascórbico/100 g; 1,77 mg de β-caroteno/100g; 79,23 mg ácido clorogénico/100 g y capacidad antioxidante de 288,95 µg eq trolox/g (parte hidrofílica) y 297,51µg eq trolox/g (parte lipofílica) medido por el método ABTS y de 249,23 µg eq trolox/g medido por el método del DPPH. En la Etapa II se determinaron los factores y sus niveles que influyeron significativamente (p<0,05) en la retención del ácido ascórbico en el proceso de elaboración de la conserva de aguaymanto en almíbar. Mediante el Método Taguchi. El pH del almíbar y la temperatura del tratamiento térmico resultaron ser los factores de mayor influencia en la retención del ácido ascórbico. Los niveles con los que se retuvo mayor cantidad de ácido ascórbico fueron: tiempo de descerado (90 s), temperatura del descerado (80°C), pH del Almíbar (2,5), grados Brix del Almíbar (30), concentración del NaOH en el descerado (0,05%), temperatura (95°C) y tiempo (11,52 min) del tratamiento térmico. En la Etapa III se caracterizó físico-químicamente y microbiológicamente correspondiente al proceso de elaboración de la conserva de aguaymanto en almíbar realizado con los parámetros que maximizaron la retención del ácido ascórbico (50,54 %), determinando además el efecto del tratamiento tecnológico sobre el contenido de carotenos totales (1,59 mg de β-caroteno/100g), Compuestos Fenólicos (39,23 mg ác. clorogénico/100 g) y Capacidad Antioxidante (383,73 µg eq trolox/g y 132,12 µg eq trolox/g medidos por los métodos del ABTS y DPPH respectivamente). Palabras clave: Aguaymanto, Physalis peruviana, capacidad antioxidante, compuestos fenólicos, carotenos totales. ABSTRACT The present investigation is the result of the study of the bioactive compounds present in the aguaymanto (Physalis peruviana) from the valley of Mantaro-Peru and its canned in syrup. In Stage I were determined the bioactive compounds in the raw material, correspondents to maturity‟s condition 2 and 3 as [1] was of 28,55 mg of ascorbic acid /100 g; 1,77 mg of β-caroten/100g; 79,23 mg clorogenic acid /100 g and antioxidant capacity its divides in hidrofílic (288,95 µg eq trolox/g) and lipofílic (297,51µg eq trolox/g), measured by the ABTS method and of 249,23 µg eq trolox/g measured by the method of the DPPH. In Stage II were decided the factors and its levels that influenced significantly (p<0,05) in the retention of the ascorbic acid in the process of production of aguaymanto canned in syrup using Taguchi´s method. The pH of the syrup and the temperature of the heat treatment turned out to be the factors of major influence in the retention of the ascorbic acid. The levels with which major quantity of ascorbic acid was retained were: wax-off time (90 s), wax-off temperature (80°C), pH of the Syrup (2,5), degrees Brix of the Syrup (30), wax-off concentration (0,05 %), temperature (95°C) and time (11,52 min) of the heat treatment. In Stage III was characterized physicist, chemically and microbiologically corresponding to the process of production of the aguaymanto canned in syrup realized with the parameters that maximized the retention of ascorbic acid (50,54%), determining in addition the effect of the technological treatment on the content of totally caroten (1,59 mg of •-caroteno/100g), Compounds Fenólicos (39,23 mg ác. Clorogénico/100 g) and antioxidant capacity (383,73 µg eq trolox/g and 132,12 µg eq trolox/g measured by the methods of the ABTS and DPPH respectively). Keywords: Golden berry, Physalis peruviana, antioxidant capacity, phenolics compounds, carotenes.

scholarly journals (188) Effects of Storage Temperatures on the Antioxidant Capacity and Anthocyanin Contents of Black Raspberries

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1043A-1043 ◽  
Author(s):  
Artemio Z. Tulio ◽  
Ann M. Chanon ◽  
Nithya Janakiraman ◽  
Mustafa Ozgen ◽  
Gary D. Stoner ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Chemical Properties ◽  
Soluble Solids ◽  
Moisture Loss ◽  
Postharvest Storage ◽  
Total Anthocyanin ◽  
Black Raspberries ◽  
Phenolic Constituents ◽  
Storage Temperatures

This study was conducted to determine the effects of postharvest storage temperatures on the antioxidant capacity, anthocyanin compounds, phenolic constituents, and physico-chemical properties of black raspberries. Fresh `MacBlack' berries were stored at 4, 12, 20, and 28 °C for up to 11, 6, 4, and 3 days, respectively. Results showed that higher storage temperatures promoted tissue deterioration (cellular leakage), fungal growth, and moisture loss. The levels of the two major anthocyanins, cyanidin 3-rutinoside and cyanidin 3-xylosylrutinoside, increased by up to 2.7- and 1.9-fold, respectively, with increasing storage temperatures. The antioxidant capacity of berries, as measured by FRAP and ABTS assays, increased by up to 1.5- and 1.4-fold, respectively, which was accompanied by increases in soluble solids, total sugars, total phenolics, and total anthocyanin contents. Our findings indicate that postharvest storage at higher temperatures increases the level of bioactive compounds and antioxidant capacity in black raspberries, but this increase may be due in part to moisture loss and sugar metabolism. Storage at 4 °C maintained the level of bioactive compounds and antioxidant capacity present at harvest and prolonged the effective shelf life of the product. Further studies of black raspberry bioactive components as influenced by postharvest conditions and processing procedures (e.g., IQF, freeze-drying, air-drying) are warranted.

scholarly journals Suitability of Hydroponically-Grown Rumex acetosa L. as Fresh-Cut Produce

Horticulturae ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 4 ◽  
Author(s):  
Costanza Ceccanti ◽  
Marco Landi ◽  
Luca Incrocci ◽  
Alberto Pardossi ◽  
Lucia Guidi
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Folk Medicine ◽  
Storage Period ◽  
Positive Outcome ◽  
Total Phenolic ◽  
Rumex Acetosa ◽  
Floating System ◽  
Fresh Cut ◽  
Hydroponically Grown

Sorrel (Rumex acetosa L.) is a perennial wild herb appreciated as a folk medicine and for use in folk-traditional cuisines, and its nutraceutical properties are increasingly known and studied. Nowadays, there is a lack of knowledge about the possibility of using this species as fresh-cut produce, and no reports have investigated the physiological/biochemical changes of sorrel leaves upon storage. To test the aforementioned, sorrel seedlings were cultivated in a floating system and two consecutive harvests took place: The first cut at 15 days (C1) and second cut at 30 days (C2) after sowing. Fresh-cut sorrel leaves from C1 and C2 were stored in plastic boxes at 4 °C for 15 days and chlorophylls, carotenoids, total phenols, flavonoids, ascorbic acid, and antioxidant capacity were evaluated during the storage period. During storage, sorrel leaves from the same cut did not show significant changes in total phenolic content and antioxidant capacity, which represents a positive outcome for the maintenance of the nutraceutical value of this species. For this reason, sorrel may be a very promising species as a “new” fresh-cut leafy vegetable. However, some differences were observed between the two cuts, especially in the total flavonoid and the total ascorbic acid contents. While promising, further research will be necessary to standardize the yield and the nutraceutical content of this species in different cuts, which will be necessary to introduce and promote sorrel to consumers.

scholarly journals Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 1031
Author(s):  
Eva Martínez-Ispizua ◽  
Mary-Rus Martínez-Cuenca ◽  
José Ignacio Marsal ◽  
María José Díez ◽  
Salvador Soler ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Sweet Pepper ◽  
Agricultural Biodiversity ◽  
Inhibition Activity ◽  
Organoleptic Properties ◽  
Wide Variability ◽  
Lycopene Content ◽  
Traditional Landraces

Sweet pepper is one of the most important economic fruits with nutritional attributes. In this sense, the nutraceutical value of consumed products is a major concern nowadays so the content of some bioactive compounds and antioxidants (phenols, ascorbic acid, lycopene, carotenoids, chlorophylls, and antioxidant activity) was monitored in 18 sweet pepper landraces at two maturity stages (green and red). All the traits except chlorophylls significantly increased in red fruits (between 1.5- and 2.3-fold for phenols, ascorbic acid, and 2-2-diphenyl-1-picrylhydrazyl (DPPH) inhibition activity, 4.8-fold for carotenoid and 27.4-fold for lycopene content), which suggests that ripening is key for obtaining desired fruit quality. Among landraces, P-44 in green fruits is highlighted for its content in carotenoids, chlorophylls, phenols, and ascorbic acid, and P-46 for its antioxidant capacity and lycopene content. Upon maturity, P-48, P-44, and P-41 presented higher levels of phenols and lycopene, and P-39 of phenols, carotenoid, and DPPH. This work reflects a wide variability in the 18 pepper landraces at bioactive compounds concentration and in relation to fruit ripeness. The importance of traditional landraces in terms of organoleptic properties is emphasized as they are the main source of agricultural biodiversity today and could be helpful for breeders to develop new functional pepper varieties.

scholarly journals Monitoring of Bioactive Compounds of Tomato Cultivars as Affected by Mulching Film

2018 ◽  
Vol 49 (4) ◽  
pp. 267-273
Author(s):  
M. Valšíková ◽  
J. Mlček ◽  
L. Snopek ◽  
M. Rehuš ◽  
S. Škrovánková ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Ascorbic Acid Content ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Bioactive Substances ◽  
Tomato Fruits ◽  
Tomato Cultivars ◽  
Mulching Film

Abstract The influence of varieties and the effect of mulching film on antioxidant capacity, polyphenol content, ascorbic acid content, and yield of tomato fruits were investigated. Results of two years (2012 and 2013) investigations were compared. The results proved a statistically significant effect of year, mulching film, and variety on the content of total polyphenols (0.92–1.49 g gallic acid equivalents per kg of fresh weight (FW), ascorbic acid (26.66–38.62 mg per 100 g FW), and antioxidant capacity (1.12–1.94 g ascorbic acid equivalents per kg FW), while the values were the highest in 2013 and in uncovered soil. Conversely, a higher yield was found in mulching film compared with uncovered soil, also in 2013 (48.65–120.38 t ha−1). There was a negative correlation between the yield and the content of bioactive compounds (BC) and antioxidant capacity. The content of bioactive substances, antioxidant capacity, and yield of tomato fruits is dependent on the vintage, agronomical interventions, and genotype.

scholarly journals Effects of 1-Methylcyclopropene and Modified Atmosphere Packaging on the Antioxidant Capacity in Pepper “Kulai” during Low-Temperature Storage

2012 ◽  
Vol 2012 ◽  
pp. 1-10 ◽  
Author(s):  
Chung Keat Tan ◽  
Zainon Mohd Ali ◽  
Ismanizan Ismail ◽  
Zamri Zainal
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Total Phenolic ◽  
Modified Atmosphere ◽  
Enzymatic Antioxidants ◽  
Low Temperature Storage ◽  
Nutritional Benefits

The objective of the present study was to simultaneously evaluate the effect of a postharvest treatment on the pepper's antioxidant content and its ability to retain its economical value during the postharvest period. The fruits were pretreated by modified atmosphere packaging (MAP) with or without treatment with 1-methylcyclopropene (1-MCP) before cold storage at 10°C. Changes in the levels of non-enzymatic antioxidants, including the total phenolic, ascorbic acid levels and the total glutathione level, as well as enzymatic antioxidants, including ascorbate peroxidase (APX), glutathione reductase (GR), and catalase (CAT), were determined. Both treatments successfully extended the shelf life of the fruit for up to 25 days, and a high level of antioxidant capacity was maintained throughout the storage period. However, 1-MCP treatment maintained the high antioxidant capacity for a longer period of time. The 1-MCP-treated peppers maintained high levels of phenolic content, a high reduced glutathione (GSH)/oxidised glutathione (GSSG) ratio, decreased levels of ascorbic acid and CAT activity, and increased levels of APX and GR compared with the peppers that were not treated with 1-MCP. The overall results suggested that a combination of 1-MCP and MAP was the most effective treatment for extending shelf life while retaining the nutritional benefits.

scholarly journals Cold stress modifies bioactive compounds of kale cultivars during fall–winter harvests

2019 ◽  
Vol 72 (1) ◽  
Author(s):  
Rita Jurkow ◽  
Agata Wurst ◽  
Andrzej Kalisz ◽  
Agnieszka Sękara ◽  
Stanisław Cebula
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Bioactive Compounds ◽  
Peroxidase Activity ◽  
Soluble Sugars ◽  
Dry Weight ◽  
Nutritional Composition ◽  
Biologically Active ◽  
Physiological Status ◽  
Before And After

Kale is a plant known and valued since antiquity as a healthy vegetable crop, used for culinary, decorative, but also healing purposes. The aim of the study was to examine the effect of harvest date on physiological status and nutritional composition of two kale cultivars: ‘Winterbor’ F<sub>1</sub> (blue-green leaves) and ‘Redbor’ F<sub>1</sub> (red-purple leaves). The leaves were harvested in three periods: before frost (&gt;0°C), after medium (−5.0°C) and heavy frost (−15.0°C). Content of dry weight, soluble sugars, l-ascorbic acid, carotenoids, chlorophylls, polyphenols, anthocyanins, as well as antioxidant activity and peroxidase activity were determined. Cold temperature significantly affected bioactive compounds of kale. The content of dry weight, soluble sugars, l-ascorbic acid, phenolics, and antioxidant activity increased after medium frosts for both cultivars. The level of anthocyanins also increased significantly for the ‘Redbor’ F<sub>1</sub> cultivar. After strong frost, most of the tested parameters (content of dry weight, soluble sugars, phenolics, anthocyanins, and total antioxidant and peroxidase activity) significantly increased. The chlorophyll <em>a</em> content was reduced by heavy frost in both seasons. Harvesting kale before and after frost may allow the level of biologically active ingredients to be regulated as cold also significantly affects the physiological status of the plants.

scholarly journals Effect of NPK fertilization on the chemical properties and bioactive compounds of the cabezona pineapple fruit

2021 ◽  
Author(s):  
Juventino Pérez-Romero ◽  
Sergio Salgado García ◽  
L. del Carmen Lagunes-Espinoza ◽  
Samuel Córdova-Sánchez ◽  
C. Fredy Ortiz-García
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Bioactive Compounds ◽  
Chemical Properties ◽  
Total Flavonoid ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Pineapple Fruit ◽  
Npk Fertilization

Objective: To evaluate the effect of NPK fertilization on the chemical properties and bioactive compounds of the cabezona pineapple fruit. Design/methodology/approach: 15 NPK fertilization treatments were evaluated and carried out in the field in a random complete block design with four repetitions per treatment. At the end of the crop cycle, we determined the pH, °Brix and citric acid % of the fruits that were harvested, following the methodology established in NMX-FF-028 and 011. The pH of the juice was measured directly using a potentiometer. Ascorbic acid was measured with a SIGMA-ALDRICH® kit, the total polyphenol contents were determined following the methodology of De la Cruz-Ricardez et al. (2020), while total flavonoid contents were measured following a modified version of the methodology proposed by Hossain et al. (2011). Results: The mean values for °Brix, citric acid %, and pH were 7.3, 7.1 and 3.4 respectively, without significant differences between treatments. A highly significant difference in the concentration of ascorbic acid was observed between treatments; treatment three had the highest concentration (19.4 mg 100 g-1 FF). There were no significant differences between the fertilization treatments and the control, regarding total polyphenol content (41.34 mg 100 g-1 FF) and flavonoids (1.6 mg 100 g-1 FF) concentrations. Study limitations/implications: The ripening degree of the pineapple fruit directly influences the chemical properties and the concentration of bioactive compounds. Findings/conclusions: NPK fertilization had no effect on °Brix and pH. The citric acid percentage and the total polyphenol content increased as the doses of P2O5 increased. The ascorbic acid concentration and total flavonoid content are not affected by the NPK fertilization dose.

scholarly journals Antioxidant capacity of wild-growing bilberry, elderberry, and strawberry fruits

2021 ◽  
Vol 24 (2) ◽  
pp. 119-126
Author(s):  
Radenka Kolarov ◽  
Marijana Peić Tukuljac ◽  
Aliaksandr Kolbas ◽  
Natalia Kolbas ◽  
Goran Barać ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Solid Content ◽  
Total Sugars ◽  
High Antioxidant Activity

Abstract Chemical properties (L-ascorbic acid and total sugars content, pH, titratable acidity, and dry solid content), phenolic compounds (total phenolics, tannins, flavonoids, anthocyanins, and flavan-3-ols) and antioxidant capacity were measured in ripe fruits of wild-growing strawberry, bilberry, and elderberry from eastern Serbia. All three selected fruits are rich sources of nutraceuticals: vitamin C, sugars, and different classes of phenolic compounds and their extracts expressed high antioxidant activity. Elderberry fruits possess highest concentration of all measured biomolecules.

scholarly journals Effect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile (Matricaria chamomilla L.) Flowers

Molecules ◽  
2020 ◽  
Vol 25 (4) ◽  
pp. 810 ◽  
Author(s):  
Jana Šic Žlabur ◽  
Ivanka Žutić ◽  
Sanja Radman ◽  
Maja Pleša ◽  
Mladen Brnčić ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Extraction Methods ◽  
Biologically Active ◽  
Matricaria Chamomilla ◽  
Ultrasound Assisted Extraction ◽  
Specialized Metabolites ◽  
Solvent Type ◽  
Ethanol Extracts ◽  
The Impact

Chamomile (Matricaria chamomilla L.) dried flowers contain a group of interesting biologically active compounds such as sesquiterpenes, flavonoids, coumarins, vitamins, phenolic acids and glucosides. Therefore, the aim of the present study was to characterize the composition in bioactive compounds (specialized metabolites) present in water and ethanol extracts of chamomile flowers, together with monitoring the impact of different extraction techniques (conventional vs. ultrasound-assisted extraction (UAE)) on the parameters under investigation. UAE treatment significantly decreased the extraction time of bioactive compounds from herbal material. Polyphenolic compounds content and antioxidant capacity were significantly higher in UAE extracts. Moreover, solvent type had a significant impact on the specialized metabolites content, while the highest vitamin C and polyphenols content were recorded in 50% ethanol (v/v) extracts. Optimization of basic extraction factors: solvent type, temperature and technique is crucial for obtaining the extracts with the highest content of specialized metabolites and antioxidant capacity.

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