Antioxidant activity of selected parts of <i>Prunus domestica</i> L. harvested at two ripening stages

Nowak, Anna; Szatan, Dominika; Zielonka-Brzezicka, Joanna; Florkowska, Katarzyna; Muzykiewicz, Anna; Klimowicz, Adam

doi:10.21164/pomjlifesci.591

Cited by 3 publications

(1 citation statement)

References 19 publications

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“…In dried sour cherries, an AA of 692.9 mg TE/100 g FW, which corresponds to 2.52 mmol TE/100 g, was determined [97]. In the ethanolic extract of 70% water content from ripe plums, using the ultrasound-assisted method (40 Hz) for 15 and 30 min, Nowak et al [105] determined a DPPH-scavenging activity of 269 and 314 mg TE/100 g FW (or 1.07 and 1.25 mmol TE/100 g FW), respectively. In two varieties of plums [101], the DPPH activity was determined, which depended on the concentration of TPC and ranged from 2.5 to 13.0 µmol TE/g FW.…”

Section: The Biologically Active Compounds and Antioxidant Activity (...mentioning

confidence: 99%

Ultrasound- and Microwave-Assisted Extraction of Pectin from Apple Pomace and Its Effect on the Quality of Fruit Bars

Gurev,

Cesko,

Dragancea

et al. 2023

Foods

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The article investigates the process of pectin extraction using ultrasonic and microwave techniques from apple pomace generated during juice production in the context of circular bioeconomy. The extraction yield, equivalent mass, content of methoxyl groups, content of anhydrogalacturonic acid, and degree of esterification of pectin were investigated. These indicators varied depending on the parameters and extraction method. The resulting pectin displayed a co-extracted total polyphenol content (TPC) ranging from 2.16 to 13.05 mg GAE/g DW and a DPPH radical inhibition capacity of 4.32–18.86 μmol TE/g. It was found that the antioxidant activity of raw pectin is correlated with TPC and with the content of terminal groups released during the polysaccharide degradation process. The extracted pectin was used as a binding and coating agent for dried fruit bars. Evaluation of water activity (aw), TPC and total flavonoid content (TFC), together with sensory and microbiological analyses of the fruit bars over a period of 360 days, revealed a protective effect of pectin: reducing moisture loss, minimizing the degradation of bioactive compounds during storage, and maintaining the potential antioxidant activity of the product.

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Section: The Biologically Active Compounds and Antioxidant Activity (...mentioning

confidence: 99%

Ultrasound- and Microwave-Assisted Extraction of Pectin from Apple Pomace and Its Effect on the Quality of Fruit Bars

Gurev,

Cesko,

Dragancea

et al. 2023

Foods

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Assessment of the Antioxidative Properties of Extracts from the Fruits of Pyrus pyraster (L.) Burgsd and Pyrus ×myloslavensis Czarna & Antkowiak Grown under Natural Environmental Conditions

Hęś,

Antkowiak,

Stuper-Szablewska

et al. 2024

Agriculture

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Analyses were conducted on extracts from the fruits of P. pyraster and P. ×myloslavensis. Extraction with 80% methanol was performed at room temperature. The total phenolic content was determined by spectrophotometry using the Folin–Ciocalteu reagent, with gallic acid as the reference standard. Phenolic compounds and organic acids were identified on a liquid chromatograph. The antioxidative activity of the extracts was tested in relation to linoleic acid incubation of the emulsions for 19 h based on the neutralization of the DPPH radical (2,2-diphenyl-1-picrylhydrazyl) and the ABTS cation radical (2,2′-azino-bis[3-ethylbenzothiazoline-6-sulfonic acid]) as well as by the ferric reducing antioxidant power (FRAP) assay. The analyses showed that the extract from P. pyraster fruits is characterized by a higher content of phenolic compounds and a higher antioxidative potential compared with that from P. ×myloslavensis. In extracts of both pear species, seven phenolic compounds and four organic acids were identified. The total fiber content in pears of P. pyraster and P. ×myloslavensis was determined at 36.45 g and 24.74 g/100 g d.m. of the pear fruits, of which most comprised the insoluble fraction (32.49 g and 20.86/100 g, respectively). The results of the conducted research are highly significant, as they confirm that pears contain many valuable nutrients and biologically active compounds, including antioxidants and dietary fiber. Adding pear extracts to food products may offer a way to boost their health benefits while also broadening the variety of items that have appealing sensory characteristics. Moreover, research has shown that fruit extracts can help to prolong the shelf life of food products by safeguarding them against lipid oxidation and the decline in their nutritional value.

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A Sustainable Approach Based on Sheep Wool Mulch and Soil Conditioner for Prunus domestica (Stanley Variety) Trees Aimed at Increasing Fruit Quality and Productivity in Drought Conditions

Gitea,

Borza,

Domuta

et al. 2024

Sustainability

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In the context of extreme climate change, experts in fruit production face a significant challenge in developing new strategies aimed at increasing the productivity of fruit tree crops. In order to investigate the changes in various horticultural indices (production, tree growth, and development) as well as the quality of plum fruits, sheep’s wool mulch, a cornstarch-based soil conditioner, and a combination of the two were applied in a Stanley plum orchard. In parallel, an experimental control variation was used. The results showed that the methods used had a substantial impact on fruit yield, size, and weight, with the best results obtained when mulching with sheep’s wool and soil conditioner. Plum fruits from mulching with sheep wool + soil conditioner exhibited the greatest total phenol concentration (1.30 ± 0.09 mg GAE/g dw), followed by the reference sample at 1.16 ± 0.09 mg GAE/g dw. The antioxidant capacity assessed using the three different methods provided favorable results for the experimental variant, sheep wool + soil conditioner. The results indicate that using the three experimental versions increased the fruit yield with 27% (sheep’s wool mulch) and with, 37% (sheep wool + soil conditioner) on average compared to that of the control group, while also improving the fruit quality. The fruit weight increased with 17.26% (cornstarch-based soil conditioner) and with 48.90% (sheep wool + soil conditioner) compared to that of the control, and the fruit size increased with 5% in two experiments (sheep’s wool mulch and a cornstarch-based soil conditioner) with 19% (sheep wool + soil conditioner), compared to the control group.

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Antioxidant activity of selected parts of Prunus domestica L. harvested at two ripening stages

Cited by 3 publications

References 19 publications

Ultrasound- and Microwave-Assisted Extraction of Pectin from Apple Pomace and Its Effect on the Quality of Fruit Bars

Ultrasound- and Microwave-Assisted Extraction of Pectin from Apple Pomace and Its Effect on the Quality of Fruit Bars

Assessment of the Antioxidative Properties of Extracts from the Fruits of Pyrus pyraster (L.) Burgsd and Pyrus ×myloslavensis Czarna & Antkowiak Grown under Natural Environmental Conditions

A Sustainable Approach Based on Sheep Wool Mulch and Soil Conditioner for Prunus domestica (Stanley Variety) Trees Aimed at Increasing Fruit Quality and Productivity in Drought Conditions

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