Phenolic Compounds in “Gazpacho” as Function of Their Ingredients

Martı́nez-Valverde, Isabel; Periago, M. J.; Provan, Gordon J.; Chesson, Andrew; Ros, Gaspar

doi:10.1533/9781845698140.6.316

Cited by 5 publications

(7 citation statements)

References 3 publications

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“…Notably in the case of two local indeterminate cherry tomato UAF-1 (4009.19 µg/ 100 g FW) and NI-Cherry (2487.94 µg/100 g FW) TFC was found maximum. In the previous study, TFC in fresh tomato fruit was reported to vary between 1150 to 8160 µg/100 g FW (Dewanto et al, 2002;Martıńez-Valverde et al, 2002;Raffo et al, 2002;Dumas et al, 2003;Raffo et al, 2006;Frusciante et al, 2007) which validates the present finding. Generally, the Total phenolic compounds (TPC) in 3% of the hybrids and 11% of the remaining genotypes was found higher.…”

Section: Discussionsupporting

confidence: 91%

Fruit nutritional composition, antioxidant and biochemical profiling of diverse tomato (Solanum lycopersicum L.) genetic resource

2022

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Tomato is the second most important vegetable crop consumed globally, by the virtue of its antioxidant-rich phytochemicals and bioactive compounds. Identifying genotypes with high antioxidant capacities and nutritionally rich phytochemicals is imperative for improving human health. The present study aimed to analyze 21 antioxidant and nutritional compounds in 93 geographically diverse, high yielding, better quality, stress tolerant tomato genotypes (hybrids, parental lines, inbred lines, and advanced lines). Significant variation (p < 0.05) was detected for investigated traits among the tested genotypes. Principal component analysis revealed the hybrids NIAB-Jauhar, Iron-lady F1, NBH-258, Ahmar F1, NIAB-Gohar, the parents H-24, B-25, AVTO1080, Astra and AVTO1003, as well as the lines LBR-17, AVTO1315, AVTO1311 and Lyp-1 revealed superior performance for the traits such as chlorophylls, lycopene, total carotenoids, total antioxidant capacity, total oxidant status, protease, alpha-amylase and total flavonoid content. Whereas the hybrids Surkhail F1, NBH-204, NBH-229, NBH-151, NBH-196, NBH-152, NBH-261, NBH-228, NIAB-Jauhar, NBH-256 and NBH-255, the lines 21354, AVTO1315, Newcherry, LA4097, AVTO1311 and UAF-1 together with the parents Naqeeb, NCEBR-5, M-82 and LBR-10 exhibited significant contribution to the traits such as total soluble sugars, reducing sugars, malondialdehyde, ascorbic acid, esterase, peroxidase and superoxide dismutase. Moreover, the semi-determinate and determinate tomato genotypes together with the categories parent and line with positive factor scores of 3.184, 0.015, 0.325 and 0.186 in PC- I, exhibited better performance for the trait such as total chlorophylls, lycopene, total carotenoids, total oxidant status, protease, alpha-amylase, total antioxidant capacity, esterase and total flavonoid content. Whereas again the semi-determinate and indeterminate tomato genotypes along with the category hybrid with positive factor scores of 2.619, 0.252 and 0.114 in PC- II, exhibited better performance for the traits such as total soluble sugars, reducing sugars, chlorophyll b, malondialdehyde content, ascorbic acid, superoxide dismutase and peroxidase. Hybrid vigor was observed in the hybrids for investigated traits. The aforementioned tomato genotypes showing outstanding performance in the respective traits can be exploited in the breeding programs to improve nutritional quality of tomato that can further improve human health.

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Section: Discussionsupporting

confidence: 91%

Fruit nutritional composition, antioxidant and biochemical profiling of diverse tomato (Solanum lycopersicum L.) genetic resource

2022

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“…Phenolic compounds are a large group of naturally occurring and chemically diverse substances, universally distributed in the plant kingdom as secondary metabolic products with a large range of structures and functions (Harbone, 1980). They are generally characterized by an aromatic ring bearing one or more hydroxyl substituents (Martinez-Valverde et al, 2000;Liu, 2007) and include alkaloids, flavonoids, terpenoids and glycosides (Appel, 1993) and are primarily synthesized through the shikimate/chorizmate or succinyl benzoate metabolic pathway. Evidence indicates that phenolic compounds have potent antioxidant properties and free radical scavenging capabilities (Shahidi et al, 1992).…”

Section: Introductionmentioning

confidence: 99%

Variation in Accumulation of Phenolics in Some Native Rice Cultivars of North Kerala, India in Response to Salt Stress

Joseph¹,

Radhakrish²,

Mohanan³

2015

Asian J. of Agricultural Research

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Rice plants respond to salinity stress in different ways and accumulation of phenolic compounds is one of them. An experiment was carried out presently to analyze the variation of accumulation of phenolics in some native rice cultivars of North Kerala, India in response to salt stress. Five cultivars namely Orthadian, Orkazhama, Kuthiru, Kuttusan and Chovvarian collected from one of the saline rice tracts of Kerala and two cultivars namely Kunhutty and Veliyan collected from one of the non-saline rice tracts of Kerala were used for the study. The plants were treated with gradually increasing concentrations of NaCl varying from 0-200 mM starting from the 45th day of growth onwards mimicking the gradually increasing salt content of the salinity prone rice farms of the study area and the quantity of total phenolics was investigated in each case. The cultivars collected from both the saline and non-saline rice tracts showed gradual increase in the accumulation of total phenolics in response to increase in salt stress. The cultivars showed differential variation in the accumulation of total phenolics in relation to salt stress showing that the character was cultivar specific. Among the cultivars studied, Kuthiru showed the highest quantity of phenolic compounds and Orkazhama showed the highest percentage of increase of phenolics over the control plants in relation to increase in salt stress. Salt stress tolerant cultivars can be further screened for the production of higher quantity of phenolics in response to salt stress with an objective of improving the antioxidant production potential of such cultivars.

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“…Therefore, the most common way to find them in nature is in the form of glycosides (Martínez-Valverde et al, 2000). Concentration of some phenolic compounds in immature seeds of faba bean, peas and cowpea is shown in Tables 3, 4 and 5.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

“…Phenolic compounds are related to the sensory quality of fruit and vegetables, as their oxidation causes enzymatic browning in food, a phenomenon of great importance as a quality parameter. Likewise, a type of phenolic compounds, condensed tannins, is responsible for the astringency of many vegetable foods (Martínez-Valverde et al, 2000). Figure 8.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

“…Figure 8. The most important nutritional factors are briefly described below (Martínez-Valverde et al, 2000;Crozier et al, 2006;Cartea et al, 2011): Table 4. Concentration of some phenolic compounds (mg kg -1 fw) in immature seeds of peas (Stanisavljević et al, 2015 Antioxidants are compounds that, at low concentrations compared to the substrate, delay or prevent oxidation during oxidative stress (Devasagayam et al, 2004).…”

Section: Phenolic Compoundsmentioning

confidence: 99%

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Development of innovative and high nutritional value foods from native legume species

Marin¹

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There is nowadays an important trend in the habits of human food consumption in which natural, healthy, ready-to-eat and safe elaborates are required. An example of this trend is the development of fresh-cut or minimally processed fruit and vegetables. Legumes are an excellent source of many essential nutrients, including proteins and aminoacids, minerals, fiber, vitamins, slow-assimilation carbohydrates and other bioactive compounds, and are low in calories and fat. However, the bioavailability of some nutrients can be reduced by several legume compounds, which are considered to be antinutritional compounds. Nevertheless, such compounds have also been reported to have beneficial health properties. Therefore, the consumption of legumes should be promoted by looking for new ways of presentation in where the product can be consumed fresh and cooked in a suitable container. Legumes are usually consumed as fresh seeds. However, different cooking methods can also be used. This food preparation may cause changes in texture, colour, flavour, or bioactive content. One of these methods is microwave cooking, in which a healthy product could be obtained in a short time without loosing quality. One of the most critical steps in the development of fresh-cut products is disinfection. Although the use of NaOCl is widespread in the industry due to its antimicrobial activity and low cost, it is examined due to the appearance of toxic by-products. Therefore, the study of alternative sanitizing methods is necessary. Others disinfectants, like acidified sodium chlorite (ASC) have been largely applied for the prevention of enzymatic and non-enzymatic browning and, in less extent, to reduce microbial growth at levels that did not adversely affect the sensory quality. Furthermore, UV light can also be an alternative, useful for superficial decontamination, because UV light acts as an antimicrobial agent directly by damaging the microbial DNA and indirectly due to the stimulation of defence mechanisms in vegetables against pathogens, retarding decay and delaying senescence. In addition, edible antimicrobial films or coatings can avoid enzymatic browning and improve quality, safety, shelf life and functionality of food products by reducing moisture transfer, respiration rate and oxidative processes, while minimizing both spoilage and pathogenic microorganisms.

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Phenolic Compounds in “Gazpacho” as Function of Their Ingredients

Cited by 5 publications

References 3 publications

Fruit nutritional composition, antioxidant and biochemical profiling of diverse tomato (Solanum lycopersicum L.) genetic resource

Fruit nutritional composition, antioxidant and biochemical profiling of diverse tomato (Solanum lycopersicum L.) genetic resource

Variation in Accumulation of Phenolics in Some Native Rice Cultivars of North Kerala, India in Response to Salt Stress

Development of innovative and high nutritional value foods from native legume species

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