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Apples are the most cultivated and consumed fruits in the world. They not only taste great, but there are also rich sources of monosaccharides, pigments, fibers, functional compounds such as polyphenols which are well-known for their antioxidant action. Due to the high level of apples consumption, it is important to monitor and know the detailed ch...
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ABSTRACT Rosehip, Rosa canina L. fruit, is valued for its flavor, taste, color and aroma, in accordance with its recognition as one of richest sources of pro-health compounds. Screening, preservation and propagation of the most valuable local populations of rosehip are performed for food, pharmacological, and cosmetic applications. Eleven native R....
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... The tasting event was attended by 52 people, as follows: 44.23% students, 38.46% active in work, 17.30% pensionary. In order to assess the descriptive parameters of the quality, determinations of biochemical parameters of the grapes was made, as follows: to determine the dry matter and water content from samples, approximately 1 g of the average sample in the crucibles was introduced at 105°C until constant weight (Bezdadea-Cătuneanu, 2017; Moura, 2005;Skupień, 2006;Delian, 2011;Corollaro, 2014;Mureşan, 2014;Ticha, 2015, Iliescu, 2019. For the determination of fruit firmness, the electronic penetrometer TR was used, with a piston of 3 mm diameter, the results being expressed in N/cm 2 . ...
... For the determination of fruit firmness, the electronic penetrometer TR was used, with a piston of 3 mm diameter, the results being expressed in N/cm 2 . The contents of total soluble solids, glucose and fructose were determined from 5 grape berries for each sample: with refractive device Kruss DR301-95 (% Brix) for total soluble solids (TSS) (Mureşan, 2014;Oltenacu, 2015;Saei, 2011;Tolić, 2015;Yoon, 2005), with refractive device Milwaukee MA873 (%) for glucose and with refractive device Milwaukee MA872 (%) for fructose (Enciu (Bunicelu) et al., 2021). The total titratable acidity (TA) was determined by titration with 0.1N NaOH to pH 8.1, and the results were expressed in g tartaric acid/100 g. ...
To carry out this study, we started from the scientific argument that, after harvest, table grapes undergo a series of physico-chemical changes influenced mainly by the method of storage and its duration. During the cooling and the storage of the fruits, all the physiological processes continue to take place, but with reduced intensities compared to the previous stages of fruit growth and maturation, and the phytosanitary conditions of the grapes directly influence the shelf life of the fruits. The obtained results show that the samples from the variant with 5 % CO2 registered lower weight losses during storage, and in terms of taste, more balanced. The practical outcomes of these results can be transferred to the grape vine-growing companies cultivating table varieties, but also to economic operators in the capitalization and retail chain who will be able to use the combination of different parameters (temperature, relative humidity and different fractions of CO2, N2, O2) in order to increase the shelf life and ensure quality products for consumers.
... The storage conditions had no appreciable effect on each group of phenolic acids (total content or concentrations of individual compounds). The aim of another paper [20] was to study the detailed chemical composition of apples of three varieties (Ionathan, Golden Delicious and Starkrimson) at the end of the storage period. Samples were taken from the Romanian market. ...
The apple fruit is one of the most widely cultivated temperate fruits and a rich source of bioactive compounds. Since a growing number of consumers are increasingly seeking safe and healthy food production, organic apple production provides this possibility. In this study, the content of bioactive compounds in organic apples depending on temperature and storage time were determined. ‘Chopin’ apples were stored for 7, 14 and 21 days at 5 °C and 20 °C. All analyses were performed using the HPLC method. The control samples of fresh apples contained the highest content of vitamin C (21.87 mg/100 g FW), L-ascorbic (11.50 mg/100 g FW), DHA (10.37 mg/100 g FW), total carotenoids (2.82 mg/100 g FW), β-carotene (0.21 mg/100 g FW) and lutein (2.41 mg/100 g FW). Samples stored at 20 °C had the highest content of total carotenoids and lutein, but samples stored at 5 °C contained the most β-carotene and zeaxanthin. Apples stored at 20 °C contained significantly more chlorophyll a (0.05 g/100 g FW). The samples stored at 5 °C contained the most total polyphenols. Samples stored for 14 days were characterized by the highest content of total flavonoids. Samples stored for 21 days were characterized by the highest content of epigallocatechin and quercetin-3-O-rutinoside, but the highest content of quercetin and kaempferol was found in control samples. The highest content of total flavonoids was found in apples stored at 5 °C.
... The antioxidant activity was determined using the 2.2-diphenyl-1-picrylhydrazyl (DPPH) method, according to Mures , an et al. [53]. 10 µL methanolic extract from the avocado seed was mixed with 3.9 mL DPPH methanolic solution (0.025 g/L) and 90 µL distilled water. ...
The avocado seed is an underused waste resulting from the processing of pulp. Polyphenols, fibers, and carotenoids are present in the seed, which also exhibits prophylactic, fungicidal, and larvicidal effects. Developing food products with avocado seed as an ingredient or spice is highly desired for nutritional, environmental, and economic reasons. The present study proposed its valorization in a hot drink, similar to already existing coffee alternatives, obtained by infusing the roasted and grinded avocado seed. The proximate composition of the raw or conditioned avocado seed and that of the novel drink were determined. The total phenolic content was assessed using the Folin-Ciocâlteu method. The total carotenoids were extracted and assessed spectrophotometrically. Starch determination was performed by the Ewers Polarimetric method. The highest content of polyphenols, 772.90 mg GAE/100 g, was determined in the crude seed, while in the drink was as low as 17.55 mg GAE/100 g. However, the proposed drink demonstrated high antioxidant capacity, evaluated through the DPPH method. This might be due to the high content of the total carotenoid compounds determined in the roasted seed (6534.48 µg/100 g). The proposed drink demonstrated high antiproliferative activity on Hs27 and DLD-1 cell lines.
... The fruits and leaves samples were subjected to extraction using sonication method on ice bath. Total polyphenol content (TPC) was determined spectrophotometrically with the Folin-Ciocâlteu method adapted after Skupień (2006), Khanizadeh et al. (2008), Delian et al. (2011), Mureşan et al. (2014) and Bezdadea-Cătuneanu et al. (2017). The results were expressed as mg Gallic acid equivalent (GAE)/g of fresh weight (mg GAE/g fw). ...
... Free radical scavenging activity was determined using the free radical 2 2-diphenyl-1-picrylhydrazyl (DPPH), after Khanizadeh et al. (2008), Mureşan et al. (2014) and Drogoudi et al. (2016). The absorbance of the samples was measured at 515 nm. ...
... The physicochemical evaluations carried out for the launch of new varieties of apples take in account both the physical (weight, size, firmness, and color) and chemical aspects (titratable acidity (TA), total soluble solids (SST), pH, and SST/TA ratio). These evaluations identify the cultivars that better fit the commercial categories, allowing the commercialization of quality assured products [4,8]. However, the breeding process can be facilitated using molecular markers and statistical tools, such as multivariate analyses. ...
... Table 1 and 2 shows the physicochemical parameters linked to the quality of promising genotypes. Fruit firmness is mainly used to decide the optimal harvest time and determine stage of maturity [8]. The firmness is a critical factor that can influence storage or handling, transport, and attack from microorganisms. ...
The challenge for genetic improvement of apples is to develop varieties that have appealing physicochemical and sensorial qualities, good adaptation to different environments, and resistance to pests and diseases. The present study evaluated the physicochemical parameters and sensory attributes of promising genotypes and of a commercial apple variety in the breeding program of the Paraná Rural Development Institute IAPAR-EMATER in two cultivation localities in Paraná state, Lapa and Palmas. We proposed the use of free choice profiling (FCP) sensorial analysis and principal component analysis (PCA) as tools to aid in the genetic improvement of apples. The genotypes analyzed from Palmas were PR2.40, PR2.13, PR2.21, PR2.31, PR2.51, PR2.26, PR2.5, PR2.70, PR2.60, IAPAR75-Eva, and from Lapa were PR2.40, PR2.13, PR2.21, and IAPAR75-Eva. The physicochemical parameters analyzed were weight, height, diameter, skin and pulp firmness, color, pH, titratable acidity (TA), total soluble solids (SST), and SST/TA ratio. In FCP, 10 assessors described the appearance, aroma, taste, and texture of apples. In Palmas, genotypes PR2.13, PR2.21, PR2.26, PR2.40, PR2.60, and IAPAR75-Eva showed sensory and physicochemical characteristics that were appealing to consumers, showing promise for launch as varieties. PR2.5, PR2.31, PR2.51, and PR2.70 presented low concordance between physicochemical characteristics and sensory attributes requiring more detailed study of these genotypes. Comparison between from two localities PR2.13, PR.2.21, PR.2.40, and IAPAR75-Eva the genotypes indicated a relationship between physicochemical and sensorial characteristics, and the presence of a higher number of indicative attributes of good quality. In Palmas, however, the apples presented physicochemical characteristics of and sensory attributes of immature fruit. The application PCA contributed to the evaluation of a greater number of parameters of apple quality and showed the genotypes with high quality parameters. In addition, FCP allowed identify the attributes of genotypes grown in same local as well as identify attributes that separated same genotypes grown in two local. Therefore, these multivariate analyses were appropriated to apply in apple breeding program and aiding the breeder's decision to recommend new varieties of apples.
... Total polyphenol content (TPC) was determined spectrophotometrically with the Folin -Ciocalteu method after Skupień (2006) Free radical was determined using DPPH scavenging activity method, after Khanizadeh et al. (2008), Mureşan et al. (2014), Tudor et al. (2015) and Drogoudi et al. (2016). The absorbance of the samples was measured at 515 nm using ethanol as blank. ...
... ,Khanizadeh et al. (2008),Delian et al. (2011), Mureşan et al. (2014) and Bezdadea Cătuneanu et al. (2017, with some modifications. The results expressed as mg gallic acid equivalent (GAE)/g of fresh weight (mg GAE/g FW). ...
Chinese jujube is one of the most commonly used fruit in Chinese herbal medicine, being considered by the researchers and nutritionists a super fruit in terms of nutrition. In Romania, more than 20 genotypes were introduced from China, in the Experimental Field of the Faculty of Horticulture within the UASVM Bucharest. This study aims to present several biochemical characteristics of ten Chinese jujube genotypes. Fresh fruits were harvested at the beginning of September until October. After morphological measurements, fruits were stored at 2-3 ̊ C and 90-95% relative humidity. For analysis hydro alcoholic extracts using 1:10 ratio was used. The extracts were subjected to spectrophotometric analysis. Using Folin-Ciocâlteu method, the total phenolic content of the extracts was determined. The flavonoid content was identified using an adapted method based on rutin equivalent. The free radical scavenging activity of the extracts was determined using 2,2 diphenyl-1-picrylhydrazyl radical. The obtained results confirm the data presented by the researches on the similar genotypes and can be an important aspect in promoting the cultivation and consumption of these fruits in more regions of our country.
... The total content in polyphenols was determined spectrophotometrically with the Folin-Ciocalteu method after Skupień (2006), Khanizadeh (2008), Delian (2011), Mureşan (2014), Bezdadea Catuneanu et al. (2017, with some modifications. 25 μl sample (hydroalcoholic extract) + 1.975 H 2 0 + 125 μl Folin-Ciocalteu + 375 μl Na 2 CO 3 (20%) were homogenized, followed by incubation for 2 hours at ambient and dark temperature. ...
... The evaluation of antioxidant activity was performed according to the spectrophotometric method after Khanizadeh (2008), Mureşan (2014), Drogoudi (2016), Bezdadea Catuneanu et al. (2017. 500 μl sample + 1 ml DPPH (0.1 mM) was homogenized and incubated for 30 minutes at ambient temperature and dark. ...
In 2015, in the Experimental Field of Faculty of Horticulture within USAMV Bucharest an organic edible rose plantation with three varieties from David Austin collection: Crown Princess Margareta, Falstaff and Brother Cadfael was established. Before and after planting, three ameliorative species were sown in seven variants for increasing the soil biological activity. Two types of mulches were applied on the rose rows with special results on the agrochemical parameters. Organic plant protection and fertiliser schemes were used. The petal antioxidant capacity, total phenol and flavonoid content were determined from fresh petals. Part of them were dried at 45C during four hours and analysed. Three variants of jam were made from each variety, using different ingredients as lemon, sea buckthorn and ginger and analysed. The extracts were subjected to analysis using spectrophotometric methods. Antioxidant capacity was similar in all the three variants. Total phenolic and flavonoid content varied according to the experimental variants, Falstaff registering the highest amount. Dried petals registered similar biochemical parameters or higher than the fresh or processed ones, drying being recommended as an efficient preserving method.
... The value of this parameter relates to fruit cultivar/variety. A lot of researchers have been reported higher values of dry matter content, compared to this raw material, e.g. between 13.6 -19.3 % (19 cultivars of apples) [2], 14.6 -17.9 % (3 cultivars) [24], 14 -15 % (2 varieties) [25]. During osmotic dehydration of apples in polyols solutions, increase values of dry matter content were observed (Table 1). ...
The following study aims to evaluate the changes in profile of selected sugars and content of polyols in the apple tissue after osmotic dehydration. What makes this research innovative is the use, in the osmotic pre-treatment, of solutions which have hitherto not been commonly used in fruit processing by researchers worldwide. Selected substances from the polyols group (erythritol, xylitol, and maltitol) were used as osmotic agents in 30 % concentrated solutions. The ideal osmotic pressure, as well as efficiency of the process, was calculated, and these parameters were the highest in the case of erythritol. It was confirmed that type of osmotic solution and time of the process have significant influence on discussed parameters. Osmotic dehydration in polyols solutions resulted in increasing the content of these compounds during the process and minor changes in sugars profile of apple tissue. Color changes caused by pre-treatment were small, but still they could be noticed by an inexperienced observer.
... The results were expressed in M/ml in fresh weight. The antioxidant activity was measured using an indirect DPPH-radical scavenging activity spectrophotometric method (Asănică, 2016;Mureşan, 2014;Giovanelli, 2014;Khanizadeh, 2008). The hydro-alcoholic extract (0.5 ml) was mixed with 1 ml of 0.1 mM DPPH solution. ...
The aims of this work were to determine which storage conditions can preserve the quince quality (Cydonia oblonga Miller, Rosaceae family), stored in three different rooms with controlled atmosphere (CA). Due to their reported high polyphenolic content in the fruit, three varieties of quinces, like Ekmek, Bereczhi and Tinella were stored and monitored for twelve months. During storage period, the following quality parameters were monitored: dry matter content (D.M.%), titratable acidity (TA), soluble solids (°Brix), firmness, antioxidant capacity and also content in total flavonoids and total polyphenols. After twelve months of storage, observations showed that quince from Tinella variety presented better quality parameters compared to quinces from Ekmek and Bereczhi varieties. As expected, keeping quinces in the presence of CO 2 content, respectively 2% and 5%, presented better physical and biochemical quality compared with those stored without CO 2 (control).
... The antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method according to (Mureşan et al. 2014;Odriozola-Serrano et al. 2008). An amount of 30μl of the methanol extract was transferred into a glass test tube with a screw cap, then 270 μL of distilled water and 11.7 mL of DPPH solution in methanol (0.025 g/l) were added. ...
Tonic wines are true natural elixirs, having the property to fortify the organism. To achieve a complex product and to supplement the antioxidant properties of the wine, the hawthorn fruits were added. They completed the product by maceration, so that the tonic wine got major active substances which have great medicinal value being effective in treating cardiovascular diseases. The content of polyphenols of tonic wine is about six times higher than in simple wine, the hawthorn representing a product rich in polyphenols (510.2 mg GAE/100g). Antioxidant capacity increased when hawthorn fruits were added, as they have an important contribution in terms of new product antioxidant properties. Hawthorn, honey and rosemary added extra minerals in the total dry extract. The relative density increased due to the substances present in hawthorn. The concentration of alcohol slightly increased due to the fermentation which triggers during maceration. The acidity of the new tonic wine developed here was higher, as compared to the simple wine. Higher acidity also contributed to the palatability, the new tonic wine showing a pleasant refreshing taste.
