scholarly journals Agronomic characteristics and phytochemical profiles of advanced June-bearing strawberry lines for the northern Canadian climate

2014 ◽  
Vol 23 (1) ◽  
pp. 38-47 ◽  
Author(s):  
Zhichun Xie ◽  
Jinshuan Fan ◽  
Denis Charlebois ◽  
Dominique Roussel ◽  
Claudine Dubé ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Oxygen Radical ◽  
Oxygen Radical Absorbance Capacity ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power

Eleven advanced strawberry lines (‘SJ011‑10’, ‘SJ0440‑2’, ‘SJ061‑8’, ‘SJ066‑3’, ‘SJ069‑3’, ‘SJ069‑12’, ‘SJ0814‑37’, ‘SJ8518‑11’, ‘K04‑12’, ‘LL0220‑10’ and ‘V151’) were evaluated for their yield, fruit quality, total phenolic content, total antioxidant capacity, and phenolic composition, and were compared with a commercial cultivar (‘Wendy’). The results showed that ‘SJ069‑3’ had excellent soluble solids content, mid-level titratable acidity, low weight loss, and the best firmness among all the cultivars. Higher total antioxidant capacity was found in ‘SJ069‑3’, according to ferric reducing antioxidant power and oxygen radical absorbance capacity assays, an indication that ‘SJ069‑3’ is a promising new cultivar for the fresh market. In addition to rich individual phenolics, ‘SJ061‑8’ had the highest total antioxidant capacity, which was significantly different from the other genotypes, suggesting the potential use of this line as parent material in breeding or as a functional food ingredient. There was a strong relationship between total antioxidant capacity and total phenolic content, according to Folin–Ciocalteu, ferric reducing antioxidant power, and oxygen radical absorbance capacity assays. This study confirms that anthocyanins are major phenolic compounds contributing to the main antioxidant power of strawberries.

Investigation of total antioxidant capacity and total poly phenols of black tea in Iranian markets

2021 ◽  
Author(s):  
Naficeh Sadeghi ◽  
Masoomeh Behzad ◽  
Behrooz Jannat ◽  
Mannan Hajimahmoodi ◽  
Mohammad Reza Oveisi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Black Tea ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Wide Range ◽  
Total Antioxidant

Tea is the most widely consumed and popular non-alcoholic beverage in the world. Reactive oxygen spices may cause wide range of damages to biological systems. Purpose of this study was to determine the total antioxidant capacity and total phenolic of different black tea samples in Iran. The FRAP (Ferric reducing antioxidant power) assay was used for antioxidant activity. The total phenolic content was measured based on the Folin-Ciocalteu method. The results showed that all samples had substantial antioxidant activity and total phenolic content. Iranian tea samples had significantly the lowest 0.98 ± 0.15, 0.75 ± 0.17 µmoll-1 and Kenya tea samples had significantly the highest 2.67 ± 0.61, 2.10 ± 0.65 µmoll-1 amount of total antioxidant capacity and total phenolic, respectively. A linear positive relationship was observed between the antioxidant activity and total phenolic content of the black tea samples. These findings suggest that black tea can be considered as natural source of antioxidant and total phenolic compounds.

EXTRACTION OPTIMIZATION AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS FROM AVOCADO PEEL

2019 ◽  
pp. 49-59
Author(s):  
Nu Linh Giang Ton ◽  
Thi Hoai Nguyen ◽  
Quoc Hung Vo
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Total Antioxidant

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity. From the quadratic model, the optimal condition was determined including the ethanol concentration 54.55% (v/v), the solvent/solute ratio 71.82/1 (mL/g), temperature 53.03 oC and extraction time 99.09 min. The total phenolic content and the total antioxidant capacity at this condition with minor modifications were 26,74 ± 0,04 (mg GAE/g DW) and 188.06 ± 1.41 (mg AAE/g DW), respectively. The significant correlation between total phenolic content and total antioxidant capacity was also confirmed. Key words: response surface methodology, central composite rotatable design, total phenolic content, total antioxidant capacity, avocado peel

scholarly journals Distribution of Phenolic Components and Their Antioxidant Capacity in Strawberries

2014 ◽  
Vol 3 (2) ◽  
pp. 54 ◽  
Author(s):  
Ying Wang ◽  
Marie Therese Charles ◽  
Wen-xuan Dong ◽  
Claudine Dube ◽  
Shahrokh Khanizade
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
High Performance ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Bottom Part ◽  
Antioxidant Power ◽  
Phenolic Components ◽  
Ferric Reducing Antioxidant Power ◽  
Strawberry Cultivars

<p>Total phenolic content, phenolic composition, and total antioxidant capacity of neck and bottom parts of two strawberry cultivars, ‘Chambly’ and ‘LL0220-10’, were evaluated using the Folin-Ciocalteu method, high performance liquid chromatography, and ferric reducing/antioxidant power, respectively. A significant interaction (<em>p</em> &lt; 0.05) was observed between examined parts and cultivars. The highest content of phenolics was detected in the bottom part of ‘Chambly’ when compared to its neck, while there was no difference between neck and bottom of ‘LL0220-10’. The most evident group was the anthocyanins accounting for 83.53% of the total phenolic content. These data are a step in establishing a correlation between fruit anatomy and its chemical composition, which could be useful in breeding new strawberry cultivars more resistant to diseases.</p>

scholarly journals Preliminary evaluation of selected Prunus spinosa and P. insititia genotypes for their nutraceutical properties

2011 ◽  
Vol 17 (4-5) ◽  
Author(s):  
N. Papp ◽  
F. Szőke ◽  
Z. Szabó ◽  
J. Nyéki ◽  
É. Stefanovits-Bányai ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Preliminary Evaluation ◽  
Antioxidant Power ◽  
Phenolic Contents ◽  
Prunus Spinosa ◽  
Ferric Reducing Antioxidant Power ◽  
Total Polyphenolic Content

Fruits of nine Prunus spinosa and P. insititia selections were compared in their ferric reducing antioxidant power and total phenolic content. The antioxidant capacity and total phenolic content ranged between 6.36 and 29.26 mmol AA/L, and 5.04 and 29.71 mmol GA/L, respectively. These ranges cover an almost 5-times variation among the tested genotypes. The Pearson’s coefficient was very high (0.92) indicating a major contribution of polyphenolics to the antioxidant capacity of the tested Prunus fruits. Conserving resulted in an approximate 20 % loss of antioxidant power and slightly increased phenolic contents. Our results led us to the conclusion that fruit of Prunus spinosa and P. insititia might be considered as rich sources of antioxidants. In addition, procession with heat treatment caused only a slight decrease in the antioxidant capacity without loss in the total polyphenolic content.

scholarly journals Antioxidant capacity and total polyphenolic content in quince (Cydonia oblonga Mill.) fruit

2013 ◽  
Vol 19 (3-4) ◽  
Author(s):  
N. Papp ◽  
T. Szabó ◽  
Z. Szabó ◽  
J. Nyéki ◽  
A. Hegedűs
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Cydonia Oblonga ◽  
Antioxidant Power ◽  
Commercial Cultivars ◽  
Polyphenolic Content ◽  
Ferric Reducing Antioxidant Power ◽  
Total Polyphenolic Content

Fruits of twelve quince (Cydonia oblonga Mill.) commercial cultivars and selections were compared in the ferric reducing antioxidant power (FRAP) and total phenolic content (TPC) of intact and peeled fruits. The antioxidant capacity and total phenolic content ranged between 5.99 and 63.10 mmol AA/100 g FW, and 3.92 and 12.83 g GA/100 g FW, respectively. These ranges cover an almost 8-times variation among the tested genotypes in case of antioxidant capacity and also declares two-times variation for total polyphenolic content. Cultivars ‘Aromate’ and ‘Bereczki’ possessed the lowest antioxidant capacity and ‘Román portugál’ and ‘Bereczki’ had the lowest polyphenolic contents. In contrast, cultivars ‘Champion’ and ‘Konstantinápolyi’ possessed the highest antioxidant capacity and ‘Mezôtúri’ and ‘De Husi’ had the highest polyphenolic contents. The Pearson’s coeffi cient was relatively moderate but signifi cant (r=0.51) indicating a weak interdependence between FRAP and TPC values of quince fruits. Our results led us to the conclusion that quince might be considered as a valuable source of antioxidants and polyphenolics.

scholarly journals Total Phenolic Content and Antioxidant Capacity of Selected Canned Fruits

2017 ◽  
Vol 9 (13) ◽  
pp. 96
Author(s):  
Hanis Mastura Yahya ◽  
Wendy Ann Roger ◽  
Hasnah Haron
Keyword(s):  
Antioxidant Capacity ◽  
Food Processing ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Dpph Assay ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power

Fruits are high in polyphenols which are compounds associated with the protection against diseases such as diabetes and cancer. However, food processing including canning can leads to the loss of polyphenol in the fruits. Thus, the aim of this study was to evaluate the total phenolic content (TPC) and antioxidant capacity of canned fruits commercially available in the local supermarkets in Malaysia. The TPC was determined by using Folin-Ciocalteu method while the antioxidant capacity was evaluated by using 2,2-diphenyl-1-picrylhydrazyl radical (DPPH assay) and Ferric Reducing Antioxidant Power (FRAP assay). Five types of different canned fruits with the total of 21 samples including longan, lychee, rambutan, pineapple and orange were selected for the analysis. The samples were analyzed in two forms which were, the homogenized (fruits and syrup) and syrup samples. Canned pineapples have the highest TPC for both homogenized (95.16±30.16 mg GAE/100 g) and syrup sample (108.62±33.88 mg GAE/100 g). For antioxidant capacity, canned pineapple also had the highest value for the homogenized sample (41.79±4.20 umol TE/100 g) while lychee was the highest (46.84±12.81 umol TE/100 g) for syrup sample assessed by DPPH assay. For FRAP assay, lychee was highest in antioxidant capacity for both homogenized sample (40.61±10.55 umol TE/100 g) and syrup sample (33.58±7.56 umol TE/100 g). A positive and significant (P < 0.001) correlation was found between TPC and antioxidant capacity (DPPH and FRAP). In conclusion, canned pineapple and lychee were the highest sources of polyphenol as compared to other types of canned fruits. Further investigation is warranted to determine the specific polyphenol present in the canned fruits.

scholarly journals Determination of antioxidative and enzymatic activity in green and red lettuce cultivars affected by microbiological fertilisers and seasons

2021 ◽  
pp. 101
Author(s):  
Milica Stojanović ◽  
Vuk Maksimović ◽  
Dragosav Mutavdžić ◽  
Ivana Petrović ◽  
Zorica Jovanović ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Fresh Weight ◽  
Total Carotenoids ◽  
Total Antioxidant

Lettuce is a worldwide grown leafy vegetable rich in phytochemicals which are essential in human diet. The aim of this study was to examine the effect of genotype, microbiological fertilisers and season on the rosette fresh weight and components of antioxidant activity. Six cultivars (green ‘Kiribati’, ‘Aleppo’, ‘Aquino’ and red ‘Murai’, ‘Carmesi’, ‘Gaugin’) were grown in a greenhouse experiment during three consecutive seasons (autumn, winter and spring) with application of microbiological fertilisers (EM Aktiv, Vital Tricho and their combination). Green cultivars showed higher fresh weight than red in spring and winter. Green cultivar ‘Aleppo’ showed the highest fresh weight in control during spring. Microbiological fertilisers led to increased fresh weight in autumn. Mainly, red cultivars showed higher quality parameters compared to green (total antioxidant capacity, total phenolic content, total carotenoids and POD activity). Red cultivar ‘Carmesi’ showed the highest total antioxidant capacity, total carotenoids, and total phenolic content in winter with combination of fertilisers, Vital Tricho, and in control. In spring, ‘Carmesi’ and ‘Gaugin’ showed the highest POD activity with Vital Tricho, and combination of fertilisers. The present study suggested that genotype, fertilisers and season jointly influenced quantity and quality parameters with emphasis on Vital Tricho, and/or combination of fertilisers.

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