ASSESSMENT OF ANTIOXIDANT PROPERTIES OF DRUPES B. PAULOVICSOVÁ; I. TURIANICA; M. BALOGHOVÁ ...
Lucrări științifice zootehnie şi biotehnologii,
11/2023, Volume:
41, Issue:
1
Journal Article
Open access
In this work the content of anthocyans, vitamin C and the antiradical activity of selected species of drupes were evaluated by the spectrophotometric measurement. The highest concentration of ...anthocyan pigment was found out in blackthorn (Prunus spinosa L.). Cherries (Prunus avium L.) variants Újfehértói fürtös, Záhoráčka and Morella contain half times less of this plant pigment than the samples of blackthorn. Selected species of drupes are sources of natural vitamin C. Morellos (Prunus cerasus L.) contain higher concentration of ascorbic acid than cherries, but they have similar amount of this vitamin than plums (Prunus domestica L) variants Domáca veľkoplodá and Stanley. Surprisingly, it was evaluated exceptionally high value of antiradical activity in blackthorn, which reaches value: 461.25 % (EC50 = 0.1084 ± 0.0101). We can say that observed plant materials are important sources of nutritive compounds for composing dietary menu in healthy nutrition as well as for prophylaxis of toxic free radical accumulations along with connected civilization diseases.
The objective of our research was to observe the influence of freezing on the biological value of selected berry samples according to their antiradical activity, content of anthocyans and vitamin C. ...The content of vitamin C (method by Lásztity and Törley, 1987), anthocyans (method by Fuleki and Francis, 1968) and antiradical activity (method by Brand- Williams et al., 1995 and Sanchéz- Moreno et al., 1998) were analysed both in frozen and fresh berry samples. In general, the avarage contents of vitamin C, anthocyans and values of antiradical activity in the fresh and frozen berry samples are not significantly different. Freezing of fresh plant materials to –18 ˚C is suitable for preservation of their basic biological properties (content of anthocyans, vitamin C and antiradical activity). These plant materials can be used for direct consumption and also to rise the biological value of human nutrition.
The phenolic compounds of red wines are responsible for their color, astringency, and antioxidant properties. The fermentative yeasts might be used to modulate wines in terms of their color, aroma ...and probably healthy properties. In this study, six non-
species were tested because they might enhance the properties of red Tempranillo wines from Rioja. The results confirmed that the anthocyanins and stilbenes composition of wine can be modulated with the use of a specific fermentation starter.
,
,
, and
achieved the greatest improvements of the monomeric anthocyanin composition, and the latter three yeast species achieved the best results of stilbene composition when compared to
and the other non-
yeasts. Overall, results suggested that the use of
and
as fermentation starters could be of great interest to achieve wines with better color and likely healthy properties.
In connection with the unbalanced nutrition of people, the constant psychological and physical stress of humankind, the spread of diseases of different etymologies, the growing of agricultural crops ...with high anthocyan content and the obtaining of antioxidants from food products is very actual and requires more in-depth study. Sweet corn has proven itself as a valuable food culture, therefore it is expedient to search and create sweet corn genotypes with high content of anthocyans in grain. The material to be studied was the inbred line of sweet corn (Zea mays L.) CE401 with white coloring grain and the population of F4(CE401×Chornosteblova) with purple coloring grain. Determination of the content of anthocyans was carried out by means of modified method of differential spectrophotometry. The content of four non- glucosidic forms (delphinidin, pelargonidin, peonidin and cyanidin) and four glucoside (delphinidin-3-glucoside, pelargonidin-3-glucoside, peonidin-3-glucoside and cyanidin-3-glucoside) forms of anthocyans have been analyzed. It was established that the total content of the analyzed species and forms of anthocyans in the white grain of the inbred line CE401 was 1174.5 mg/kg, and in the purple grain of the population F4(CE401×Chornosteblova) reached 2951.4 mg/kg, that is, the total content of anthocyans in grain increased in 2.5 times with the intensification of the coloring of sweet corn grain from white to purple. Significant variations in the percentage ratio of anthocyan fractions between two investigated genotypes of sweet corn were not observed. In both genotypes the content of glucosidic forms of anthocyans was almost twice exceeded the content of non-glucosidic forms (63.66% and 63.68% of non- glucosidic forms, respectively, in white and purple grain compared with 36.34% and 36.32% in glucosidic forms). Among the glucosidic forms in both genotypes was predominant peanidin-3-glucoside, and among non-glucosidic – pelargonidin. The intensity of the coloring of sweet corn grain in the purple coloring does not depend on the content or ratio of individual species and forms of anthocyans, but on their total content. The high content of anthocyans in purple maize grain makes it the actual to its using as a source of antioxidants and functional food
Wine is a complex matrix composed of numerous substances and color has an important influence on its quality and consumer acceptance. Color is affected by numerous factors such as pre-fermentation ...and fermentation operations, ageing, contact or addition of certain substances. In this study, different chromatic parameters were determined in 99 wines (58 red and 41 white) made from Galician (Northwest Spain) grape varieties. These parameters were obtained by using simple, rapid, and inexpensive spectrophotometric methodologies: color intensity, hue, total polyphenols content (Total Polyphenol Index TPI, Folin–Ciocalteu index, FCI), total anthocyans, total tannins, and color coordinates measured by the CIELab system. The influence of ageing in barrels (red wines) or using chips (white and red wines) on these parameters was also studied. A principal component analysis (PCA) was carried out to characterize the wines according to their chromatic characteristics. Application of PCA to the experimental data resulted in satisfactory classifications of studied white and red wines according to the cited enological practices.
The interactions between six anthocyans (cyanidin-3-
-glucoside, delphinidin-3-
-glucoside, malvidin-3-
-glucoside, cyanidin-3-
-rutinoside, delphinidin-3-
-rutinoside, malvidin-3-
-rutinoside) and ...cyclodextrins were investigated by means of computational techniques. Four different structures of the aforementioned anthocyans were considered, as a result of the dependence structure – pH value (flavylium cations in acidic medium, hemiketals in neutral solutions and two tautomeric quinones in alkaline environment). The results outlined that the anthocyanidin-3-
-rutinoside are favored for the obtaining of inclusion complexes with the cyclodextrins, mostly due to the larger number of OH groups involved in the formation of hydrogen bonds. For all the four types of structures, best results have been obtained for β- and γ-cyclodextrins.
Aim. This study aimed to evaluate and quantify the antimicrobial activity of lyophilized fruit juice (BCLJ) and waste extract (BCLW) obtained from the black currant (Ribes nigrum L.) variety Čačanska ...crna. Materials and method. The study was conducted using four Gram (+) (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Enterococcus faecalis) and five Gram (-) bacteria (Escherichia coli, Pseudomonas aeruginosa, Salmonella enteritidis, Proteus mirabilis, Enterobacter aerogenes) as well as one yeast (Candida albicans). Cyanidin-3-O-glucoside, delphinidin-3-O-rutinoside and delphinidin-3-Oglucoside present in black currant were used as standards, so the second aim was to determine their influence on the total antimicrobial activity. Results. The tested samples showed moderate antimicrobial activity. The inhibitory effect of BCLJ was shown on all Gram (+) bacteria (B. cereus, E. faecalis, S. aureus), apart from L. monocytogenes, for which the extracts were not effective. It was noted that BCLJ did not suppress the growth of Gram (-) bacteria. Black currant waste extract on the other hand was shown to be efficient on Gram (+) as well as on Gram (-) bacteria. The results of minimum inhibitory concentrations MIC (MFC) of BCLJ and BCLW were 100 mg/mL and MBC was higher than 100 mg. The MIC/MBC (MFC) of standards were 0.13 - 0.5 mg/mL. Conclusion. Results indicate that these black currant lyophilizates might be potentially used as antimicrobial agents.
The short shelf life of wines from the Northwest of the Iberian Peninsula requires careful control of their colour characteristics. In this work, we studied such characteristics in wines made from ...three different
Vitis vinifera red grape varieties grown in northwestern Spain (viz. Sousón, Mencía and Brancellao, in sequence of decreasing colour intensity). The colour of the resulting wines was found to be influenced by the particular grape variety, the vine pruning and training system and the use of enological treatments such as the addition of yeasts, enzymes or tannins, or cold maceration. Wine colour was measured in terms of the PVPP index and UV–vis parameters such as colour intensity, tint, the total polyphenol index (TPI), total anthocyans and tannins. In addition, individual and free anthocyanins were determined by HPLC in some samples. The effects of these variables were studied with a view to establishing the most appropriate conditions for ensuring colour stability during the shelf life of the resulting wine. Based on the results, the wines from Sousón and Mencía grapes contain appropriate amounts of anthocyans, TPI and tannins to retain an acceptable colour during their storage in bottles. The pruning and training system used with the vines was found to affect the colour characteristics of the wine; thus, cordon systems increased the proportion of anthocyanins by 10%, 20% and 70% in the Sousón, Mencía and Brancellao variety, respectively. On the other hand, the addition of yeasts and enzymes favoured colour development in the Mencía variety.
The impact of elevated carbon dioxide concentration (CO2) on the quality of berries, must, and red wine (with special reference to volatile composition, phenolic content, and antioxidant activity) ...made from Touriga Franca, a native grape variety of Vitis vinifera L. for Port and Douro wine manufacturing grown in the Demarcated Region of Douro, was investigated during 2005 and 2006. Grapevines were grown either in open-top chambers (OTC) with ambient (365 ± 10 ppm) or elevated (500 ± 16 ppm) CO2 or in an outside plot. In general, the increase of CO2 did not affect berry characteristics, especially the total anthocyan and tannin concentrations. However, the total anthocyan and polyphenol concentrations of the red wine were inhibited under elevated CO2. The antioxidant capacity of the wines was determined by DPPH, ABTS, and TBARS assays and, despite the low concentrations of phenolics, the elevated CO2 did not significantly change the total antioxidant capacity of the red wines. Thirty-five volatile compounds belonging to seven chemical groups were identified: C6 alcohols, higher alcohols, esters, terpenols, carbonyl compounds, acids, volatile phenols, and C13 norisoprenoids. Generally, the same volatile compounds were present in all of the wines, but the relative levels varied among the treatments. The effect of elevated CO2 was significant because it was detected as an increase in ethyl 2-methylbutyrate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, butyric acid, and isovaleric acid concentrations and a decrease in ethyl acetate concentration when compared to wines produced in ambient CO2 in 2005. In elevated CO2, wines from 2006 had lower methionol, 1-octanol, and 4-ethylguaiacol and higher ethyl lactate and linalool concentrations. The increase in CO2 did not significantly affect C6 alcohols, citronellol, carbonyl compounds, and β-damascenone concentrations. This study showed that the predicted rise in CO2 did not produce negative effects on the quality of grapes and red wine. Although some of the compounds were slightly affected, the red wine quality remained almost unaffected.
Microwave (MW) hydrodiffusion and gravity, a process initially developed for extraction of phytonutrients, can be adapted for production of an organoleptically pleasant juice, which is compared here ...with classically extracted juice.
Clear and cloudy juices were produced from plums cv. ‘Najbolia’ by enzymatic treatment and pressing. Juice yield were 550 g kg−1 for clear juice, from 670 to 684 g kg−1 for cloudy juice with or without ascorbic acid (AA), and from 344 to 461 g kg−1 for MW juice.
MW juice was richest in procyanidins (334 mg kg−1) while the cloudy juice and clear juice with AA were richest in anthocyans (80 and 90 mg kg−1 respectively), and phenolic acids (from 450 to 510 mg kg−1 respectively).
The MW process was clearly more rapid and simpler, though yields were lower. This process could be an alternative to produce fruit juice where professionals of juice are confronted to extraction problem.
► We studied two process of juice extraction with plum fruit. ► A new process using microwave versus classical enzyming and pressing. ► Technological: microwave was faster and easy to use. ► Biochemical: compositions of juices were different concerning the polyphenols. ► Energy requirement: microwave extraction used more energy.
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