scholarly journals The comparison of biochemical composition of Actinidia kolomikta and Actinidia polygama fruits

10.5219/1682 ◽  
2021 ◽  
Vol 15 ◽  
pp. 723-731
Author(s):  
Darya Panishcheva ◽  
Svetlana Motyleva ◽  
Natalia Kozak
Keyword(s):  
Antioxidant Activity ◽  
Biochemical Composition ◽  
Biologically Active ◽  
Soluble Solids ◽  
Federal State ◽  
Human Organism ◽  
Individual Choice ◽  
Actinidia Polygama ◽  
Solids Content ◽  
Harvest Maturity

The demand for natural products, which are rich in biologically active compositions, grows constantly. The choice and production of such products can minimize the deficit of importance for human organism components, which are contained only in plant food. The paper contains the laboratory studying results of the chemical composition of the fruits of two Actinidia Lindl. cultivars of Federal State Budgetary Scientific Institution Federal Horticultural Research Center for Breeding, Agrotechnology, and Nursery (FSBSI FSC for Horticulture) genetic collection: Actinidia kolomikta (Rupr. et Maxim.) Maxim. and Actinidia polygama (Siebold et Zucc.) Maxim. All the presented samples are grown in field conditions. The fruits were picked up in the phase of harvest maturity while ripening. The data on antioxidant activity of water and methanol extracts, the content of phenolic compounds sum, soluble solids, and titratable acids in the fruits, and on qualitative composition of secondary metabolites (organic acids, fatty acids, mono-, di- and polysaccharides) are given in the paper. The variation limits of the parameters under study depending on the sample are presented. As a result of the laboratory studies, it was stated that A. kolomikta fruits 10 times exceed A. polygama fruits on all the stated parameters. Only the results on the soluble solids content in the fruits of both cultivars are approximately at the same level (A. kolomikta > A. polygama on 1.16%). The positive correlation between antioxidant activity and the general content of polyphenols is confirmed at both cultivars. Actinidia kolomikta genotypes Chempion and Lakomka and Actinidia polygama ones Tselebnaya and Uzorchataya showed the best results. The correct individual choice of actinidia fruits that are the best ones at the biochemical composition and the content of micronutrients allows supplying the consumers with food products.

scholarly journals Quality of strawberries subjected to pre-harvest UV-C radiation

2021 ◽  
Vol 56 ◽  
Author(s):  
Izabel Camacho Nardello ◽  
Rufino Fernando Flores Cantillano ◽  
Jardel Araújo Ribeiro ◽  
Gerson Kleinick Vignolo ◽  
Marcelo Barbosa Malgarim ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Vitamin C ◽  
Fragaria X Ananassa ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Single Factor ◽  
Solids Content ◽  
Uv C

Abstract The objective of this work was to evaluate the influence of the use of UV-C radiation at an intensity of 0.53 KJ m-2, during strawberry (Fragaria x ananassa) cultivation, on the physicochemical and phytochemical parameters of the fruits. The used experimental design was completely randomized, in a single-factor arrangement with 11, 19, 29, and 39 UV-C applications and without UV-C application. The hue of the fruits was smaller at the end of the study period. pH varied in strawberries that received 39 applications of UV-C, and the soluble solids content differed with 19 applications. Antioxidant activity was lower in fruits with 11, 19, and 29 UV-C applications, whereas vitamin C content was lower only in fruits that received 29 applications. The use of UV-C radiation at an intensity of 0.53 KJ m-2, during strawberry cultivation, affects the physicochemical and phytochemical parameters of the fruits, but does not cause losses in their quality.

scholarly journals Evaluation of fermented tea (kombucha) quality

2020 ◽  
Vol 26 (4) ◽  
Author(s):  
Vanesa Šliažaitė ◽  
Aurelija Paulauskienė ◽  
Aurimas Krasauskas
Keyword(s):  
Antioxidant Activity ◽  
Acetic Acid ◽  
Sensory Evaluation ◽  
Total Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Soluble Solids Content ◽  
Fermentation Conditions ◽  
Solids Content

The research was done at Aleksandras Stulginskis University (Vytautas Magnus University Agriculture Academy since 2019) in 2017–2018. The research object was kombucha beverage brewed from Camellia sinensis L. black, green, oolong, pu-erh tea and fermented for 9 and 22 days by microorganisms at different room lighting conditions. The soluble solids content, active acidity and titratable acidity were determined in teas fermented for 22 days. The total amount of phenolics compounds, antioxidant activity, yeast colonies and sensory evaluation of tea were determined in teas fermented for 9 days. The research results showed that the quality of fermented tea was dependent on the tea species, but fermentation conditions were not essential. During the fermentation the soluble solids content of tea decreased by an average of 0.60% and the content of acetic acid increased by 0.34%. The highest content of acetic acid was found on the 22nd day of fermentation in all species of teas. The active acidity (pH) of all investigated species of teas decreased significantly during the fermentation process. The total content of phenolic compunds in all species of teas during the fermentation increased from 20 to 57% regardless of fermentation conditions. The highest content of total phenolic compounds was established in teas fermented for 9 days. The antioxidant activity of teas fermented for 9 days varied depending on the fermentation conditions. For black and green teas fermented in the light the antioxidant activity decreased, for oolong and pu-erh teas fermented in the dark the antioxidant activity increased. The number of yeast colonies increased in all tea samples during the fermentation. The best taste was fixed for pu-erh tea, which scored the highest (11.4) in sensory evaluation.

scholarly journals ANTIOXIDANT ACTIVITY DURING STORAGE OF APPLES SUBJECTED TO IRRADIATION

2015 ◽  
Vol 39 (3) ◽  
pp. 269-275 ◽  
Author(s):  
Camila Argenta Fante ◽  
Heloísa Helena de Siqueira Elias ◽  
Paôla de Castro Henrique ◽  
Ana Carolina Vilas Boas ◽  
Luiz Carlos de Oliveira Lima
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Post Harvest ◽  
Apple Cultivars ◽  
Solids Content ◽  
Physical And Chemical ◽  
Β Carotene ◽  
Low Irradiation

Nowadays, the number of studies about fruit conservation as well as the benefits of consumption of foods rich in antioxidant compounds was increased. This study aimed to quantify antioxidant compounds and their activity and to evaluate the physical and chemical changes during the post-harvest storage of Eva's apple cultivars that were subjected to gamma irradiation at doses of 0; 0.5; 1.0 and 1.5 kGy. The antioxidant activity was measured by the 2.2-diphenyl-1-picrylhydrazyl (DPPH) and the β-carotene/linolenic acid methods. Levels of total phenolics, ascorbic acid, color, and soluble solids were evaluated. The results showed that, regardless of the irradiation dose, there was an increase in % SRL during post-harvest storage of Eva's apples. Low irradiation doses were able to preserve the phenolic compounds, maintain the ascorbic acid levels and avoid an increase in the soluble solids content.

Effect of environment and harvest date on maturation and ripening of kiwifruit in British Columbia

1992 ◽  
Vol 72 (3) ◽  
pp. 863-869 ◽  
Author(s):  
C. Kempler ◽  
J. T. Kabaluk ◽  
P. M. A. Toivonen
Keyword(s):  
British Columbia ◽  
Chlorophyll Fluorescence ◽  
Harvest Date ◽  
Soluble Solids ◽  
Actinidia Deliciosa ◽  
Fruit Firmness ◽  
Soluble Solids Content ◽  
Maturity Date ◽  
Solids Content ◽  
Harvest Maturity

Kiwifruit (Actinidia deliciosa var. deliciosa ’Hayward’ (A. Chev.) C. F. Liang et A. R. Ferguson) were harvested periodically from 10 Oct. to 21 Dec, 1990 to monitor "on-the-vine" ripening in three environments (field; greenhouse, covered for the full season; greenhouse, covered until pollination and then uncovered). Fruits were also placed in 1 °C, 97% RH storage on 19 Oct., 22 Oct., 25 Oct., and 3 Nov. and sampled periodically to monitor their "in storage" ripening. Field-grown fruit remained firmer than greenhouse-grown fruit (both treatments) on the vine, and in storage for about 7 weeks following harvest. There was little difference in the harvest maturity date of fruits from the three growing environments. In storage, fruits showed no differences in soluble solids content (SSC), and tissue deterioration (as measured with firmness and chlorophyll fluorescence) due to growing environments. The peak SSC values attained by fruits harvested prior to reaching a SSC of 6.2% were significantly lower than for fruits harvested after the SSC had reached or surpassed 6.2%. Later-harvested fruits remained firmer in storage than those harvested earlier. Changes in the fruits’ SSC and firmness were similar whether on the vine or in storage; however, fluorescence decline was more rapid in storage.Key words: Actinidia deliciosa, soluble solids content, fruit firmness, post harvest, chloroplast, temperature

scholarly journals 240 RELATIONSHIP OF GROWING LOCATIONS, HARVEST MATURITY, SUMMER PRUNING, SOIL NITROGEN APPLICATION, AND STORAGE ON FRUIT POSTHARVEST PERFORMANCE IN `HAYWARD' KIWIFRUIT

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 464a-464
Author(s):  
Sanliang Gu ◽  
Carlos H. Crisosto ◽  
R. Scott Johnson ◽  
Robert C. Cochran ◽  
David Garner
Keyword(s):  
Soil Nitrogen ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Nitrogen Application ◽  
Central California ◽  
Flesh Firmness ◽  
Solids Content ◽  
Free Environment ◽  
Harvest Maturity ◽  
Relationship Of

Fruit from 8 `Hayward' kiwifruit vineyards in central California were harvested at 2 week intervals after soluble solids content (SSC) reached 6% and subjected to 4 and 6 months of storage at 0°C in an ethylene free environment. Fruit characteristics at harvest and postharvest performance varied considerably among locations. Fruit stored for 6 months had the same fresh weight, less flesh firmness and higher SSC, than the 4 months storage. Later harvested fruit had greater fruit flesh firmness and higher SSC after storage. SSC after storage was predictable based on ripe soluble solids content (RSSC) at harvest. Summer pruning reduced while soil nitrogen application increased fruit SSC.

scholarly journals (199) Effect of Harvest Maturity on Quality of Pear Salad

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1051B-1051
Author(s):  
Jinhe Bai ◽  
Kristi Barckley ◽  
John Manthey
Keyword(s):  
Sensory Evaluation ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Commercial Harvest ◽  
Cutting Surface ◽  
Significant Difference ◽  
Solids Content ◽  
Harvest Maturity

Pear texture is similar to that of apple—firm and crispy—and is one of the potential alternatives to apple. However, at a crispy stage the taste is flat. Improving the taste of pears is considered the key to the success of pear salad. This study evaluated the effect of harvest maturity on the quality of pear salad. Fruit were harvested at commercial maturity or 1 month delayed. After 2 and 5 months (1 and 4 months for delayed harvested fruit) of storage at –1 °C, fruit were sliced (eight to 10 wedges per fruit), treated with an anti-browning dip, packaged in zip-lock bags (10 pieces per bag), and stored at 1 °C for up to 21 days. Delayed harvested fruit were larger in size (≈12.5% increase in weight), had lower flesh firmness (≈5 N decrease), lower titratable acidity content (≈20% decrease), and a lower phenolic content (≈45% decrease in pulp). There was no significant difference in soluble solids content. After 2 months of storage, ethylene production and respiration rate were initially lower in delayed harvested fruit in either the intact fruit or cut slices, but tended to similar after 7 days in storage. Sensory evaluation results show that about 80% of the panel preferred delayed-harvested fruit over commercial harvest, especially in terms of visual quality (71% to 92%), sweetness (75% to 93%), taste (69% to 92%), texture of skin (61% to 92%), texture of flesh (53% to 92%), and overall quality (73% to 92%) during 21 days of storage at 1 °C. After 5 months of storage, cutting surface was dry-looking in delayed harvested fruit. However, sensory evaluation showed panels still preferred the delayed-harvested fruit. The results indicate that salad quality of pears can be improved by delaying harvest.

scholarly journals Mutamba fruits (Guazuma ulmifolia Lam.) - physical, physicochemical and antioxidant characterization

2020 ◽  
Vol 9 (7) ◽  
pp. e176973680
Author(s):  
Anderson Maciel de Vasconcelos ◽  
Paula Bruna da Silva ◽  
Priscila Luana da Silva ◽  
Sandra Maria Lopes dos Santos ◽  
Pahlevi Augusto de Souza ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Food Products ◽  
Physicochemical Characteristics ◽  
Raw Material ◽  
Soluble Solids ◽  
Average Mass ◽  
Maturation Stages ◽  
Guazuma Ulmifolia ◽  
Solids Content

Guazuma ulmifolia Lam., popularly known as mutamba, mutambo and mucungo, is widespread throughout Latin America. Studies on the physicochemical characteristics and the technological application of its constituents can support its use as raw material for enrichment and formulation of food products. This study aimed at to identify substances of food interest derived from mutamba fruit, through its physical, physicochemical, proximate, mineral, bioactive compounds and antioxidant activity characterization in two maturation stages. The incomplete and full physiological maturation had, on average, mass of 5.52 and 3.54 g, respectively, and acid pH of 4.84 on average. Soluble solids content increased with maturity reaching 32.9 °Brix. Regarding proximate composition, it was observed an increase in protein, lipid, crude fiber and ash; and reduction of 80% in moisture. The most concentrated minerals were K, N, Ca, P and Mg. The content of anthocyanins, polyphenols, yellow flavonoids and the antioxidant activity increased with maturation, while vitamin C remained at 1500 mg.100 g-1. This study is innovative as mutamba fruits with incomplete physiological maturation were characterized for the first time. That mutamba fruits, no matter the physiological maturation, have potential of exploitation in the food industry, due to their high content of soluble solids, as well as in the enrichment of other food products as source of vitamin C and minerals.

scholarly journals Technological and nutritional assessment of dry pasta with oatmeal and the microalga Spirulina platensis

2014 ◽  
Vol 17 (4) ◽  
pp. 296-304 ◽  
Author(s):  
Fernanda Arnhold Pagnussatt ◽  
Franciela Spier ◽  
Telma Elita Bertolin ◽  
Jorge Alberto Vieira Costa ◽  
Luiz Carlos Gutkoski
Keyword(s):  
Wheat Flour ◽  
Spirulina Platensis ◽  
Nutritional Assessment ◽  
Physiological Role ◽  
Arthrospira Platensis ◽  
Raw Material ◽  
Soluble Solids ◽  
Partial Replacement ◽  
Human Organism ◽  
Solids Content

Wheat flour is the most important raw material in the production of pasta. The production process consists of mixing water and flour, kneading, extrusion and drying. Oats and the microalga Spirulina platensis play a physiological role in the growth, development and maintenance of the human organism due to their high nutritional value. The aim of this study was to assess the technological and nutritional properties of dry pasta prepared with the addition of oatmeal and Spirulina platensis. The wheat flour was characterized and the effect of partial replacement by oatmeal and Spirulina platensis (Arthrospira platensis) was evaluated using response surface methodology (RSM). The mixtures were analysed for moisture, protein, ash, colour, particle size, falling number and alveography. The formulated pastas were dried and evaluated for moisture, colour, cooking test, acidity, proximate composition and amino acids. Generally, the addition of Spirulina platensis influenced the soluble solids content and colour of the pasta, while the oatmeal mainly affected the acid content. The oatmeal increased the values of crude protein and total dietary fibre (13.06%) when compared with the commercial pasta (2.40%) and may be considered as a source of fibre.

scholarly journals Biologically Active Compounds from Goji (Lycium Barbarum L.) Leaves Aqueous Extracts: Purification and Concentration by Membrane Processes

Biomolecules ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 935 ◽  
Author(s):  
Carmela Conidi ◽  
Enrico Drioli ◽  
Alfredo Cassano
Keyword(s):  
Antioxidant Activity ◽  
Aqueous Extract ◽  
Reduction Factor ◽  
Biologically Active ◽  
Soluble Solids ◽  
Lycium Barbarum ◽  
Extraction Solvent ◽  
Total Antioxidant ◽  
Health Promoting ◽  
Total Carbohydrates

Goji (Lycium barbarum L.) leaves and fruits have been described as a valuable source of bioactive compounds with a great potential for the development of health-promoting formulations. The present study aimed to evaluate the potential of a sustainable process for the recovery of phenolic compounds from Goji leaves through a combination of aqueous extraction and membrane-based operations. Water was used as a safe, cheap, and non-hazardous extraction solvent, and parameters of extraction of dried Goji leaves were optimized in order to maximize the yield of polyphenols, total soluble solids (TSS), and total antioxidants simultaneously. The aqueous extract was clarified by ultrafiltration and then processed with three flat-sheet polyethersulphone (PES) membranes with molecular weight cut-off (MWCO) values in the range of 0.3–4.0 kDa, in order to remove sugar compounds from polyphenols and improve the antioxidant activity of the produced fractions. Among the selected membranes, a 1 kDa membrane exhibited the best performance in terms of purification of polyphenols from the clarified aqueous extract. The rejection by this membrane of TSS and total carbohydrates was in the range of 15.8–25.3%, and was decreased by increasing the volume reduction factor (VRF). On the other hand, the retention values for total polyphenols and total antioxidant activity (TAA) were in the range of 73–80%, and were increased by increasing the VRF.

scholarly journals Berries and large fruits of the Samara region harvest 2016 year of the collection of the research institute «Zhigulevsky garden» as a perspective raw material in the food industry

2018 ◽  
Vol 80 (2) ◽  
pp. 229-235
Author(s):  
S. A. Aleksashina ◽  
N. V. Makarova ◽  
L. G. Demenina ◽  
M. I. Antipenko
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Organic Acids ◽  
Technological Process ◽  
Human Body ◽  
Biologically Active ◽  
Soluble Solids ◽  
Black Currant ◽  
Plant Materials ◽  
Research Institute

One of the most important components of the human diet is the berries and stone fruits. They are rich in sugars, organic acids and biologically active substances - antioxidants. Together, the presented indicators (chemical composition and antioxidant activity) are important for the stable operation of the human body and the technological process when processing plant materials. When analyzing the chemical composition of berries and large fruits from the collection of the Research Institute "Zhigulevskie Gardens", it was revealed that the grade of raw materials influences the determined indexes.The highest value of soluble solids is occupied by the samples of apricot (leading Krugly variety), Black currant (leading Orloviya variety), raspberry (Balzam is leading).The lowest value of soluble solids was observed in strawberry varieties Kama. Analyze berries and fruits differ in the content of organic acids slightly. The maximum content of sugars in apricot, and the minimum for black currant. In the studied fruits, the highest content of phenols was recorded in the black currant. The varieties of flavonoids are different: strawberry Festivalaya, black currant Perun, apricot Khabarovskiy and raspberry Balzam. Low results showed apricot (grade Krugly, Pogremok). The high antioxidant activity was shown by the raspberry varieties Lyubetovskaya and Balzam. The chemical composition and antioxidant activity of fruits and berries play an important role not only for the human body, but also for the technological process during their processing. For this reason, analysis of the feedstock is an important stage in the development and manufacture of food products with a directed antioxidant effect.

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