Plant genotype affects total antioxidant capacity and phenolic contents in fruit

Scalzo, Jessica; Politi, Alessia; Pellegrini, Nicoletta; Mezzetti, Bruno; Battino, Maurizio

doi:10.1016/j.nut.2004.03.025

Cited by 554 publications

(391 citation statements)

References 22 publications

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“…Various factors may influence their biochemical composition, such as genotype, growth conditions including environmental factors, and cultivation techniques (Scalzo et al, 2005).…”

Section: Resultsmentioning

confidence: 99%

Classification and fingerprinting of different berries based on biochemical profiling and antioxidant capacity

Milivojević

Rakonjac

Akšić

et al. 2013

Pesq. agropec. bras.

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-The objective of this work was to evaluate the biochemical composition of six berry types belonging to Fragaria, Rubus, Vaccinium and Ribes genus. Fruit samples were collected in triplicate (50 fruit each) from 18 different species or cultivars of the mentioned genera, during three years (2008 to 2010). Content of individual sugars, organic acids, flavonols, and phenolic acids were determined by high performance liquid chromatography (HPLC) analysis, while total phenolics (TPC) and total antioxidant capacity (TAC), by using spectrophotometry. Principal component analysis (PCA) and hierarchical cluster analysis (CA) were performed to evaluate the differences in fruit biochemical profile. The highest contents of bioactive components were found in Ribes nigrum and in Fragaria vesca, Rubus plicatus, and Vaccinium myrtillus. PCA and CA were able to partially discriminate between berries on the basis of their biochemical composition. Individual and total sugars, myricetin, ellagic acid, TPC and TAC showed the highest impact on biochemical composition of the berry fruits. CA separated blackberry, raspberry, and blueberry as isolate groups, while classification of strawberry, black and red currant in a specific group has not occurred. There is a large variability both between and within the different types of berries. Metabolite fingerprinting of the evaluated berries showed unique biochemical profiles and specific combination of bioactive compound contents.Index terms: bioactive compounds, metabolite fingerprinting, multivariate analysis, nutraceuticals, small fruits. Classificação e diversidade de pequenas frutas quanto ao perfil bioquímico e capacidade antioxidanteResumo -O objetivo deste trabalho foi avaliar a composição bioquímica de seis espécies de pequenas frutas dos gêneros Fragaria, Rubus, Vaccinium e Ribes. As amostras das frutas foram coletadas em triplicata (com 50 frutas cada) de 18 diferentes espécies ou cultivares dos gêneros mencionados, durante três anos (2008 a 2010). Os teores individuais de açúcares, ácidos orgânicos, flavonóis e ácidos fenólicos foram determinados por cromatografia líquida de alta performance (HPLC), e os fenóis totais (FT) e a capacidade antioxidante total (CAT), por meio de espectrofotometria. As análises de componente principal (ACP) e de agrupamento hierárquico (AH) foram utilizadas para avaliar as diferenças no perfil bioquímico das frutas. Os maiores teores de compostos bioativos foram encontrados em Ribes nigrum e em Fragaria vesca, Rubus plicatus e Vaccinium myrtillus. ACP e AH foram capazes de discriminar parcialmente as frutas com base em sua composição bioquímica. Os acúcares totais e individuais, a miricetina, o ácido elágico, FT e CAT foram os parâmetros que mais impactaram na avaliação da composição bioquímica das pequenas frutas. AH fez a separação de amora-preta, framboesa e mirtilo como grupos isolados, porém a classificação do morango, da groselha-preta e da groselha-vermelha, em um grupo específico, não ocorreu. Há grande variabilidade entre e dentro d...

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“…Various factors may influence their biochemical composition, such as genotype, growth conditions including environmental factors, and cultivation techniques (Scalzo et al, 2005).…”

Section: Resultsmentioning

confidence: 99%

Classification and fingerprinting of different berries based on biochemical profiling and antioxidant capacity

Milivojević

Rakonjac

Akšić

et al. 2013

Pesq. agropec. bras.

View full text Add to dashboard Cite

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“…Total phenol and flavonoid content.Sample extracts were prepared (Scalzo et al 2005) and total phenol and flavonoid content was determined spectrophotometrically (Kramling & Singleton 1969;Lachman et al 1998). The results, obtained from triplicate analyses, were expressed as mg/g of gallic acid equivalents (GAE).…”

Section: Methodsmentioning

confidence: 99%

The Effect of Ultrasound Pre-Treatment and Air-Drying on the Quality of Dried Apples

Opalić¹,

Domitran²,

Komes³

et al. 2009

Czech J. Food Sci.

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Abstract:In order to develop environmentally sound, energy inexpensive and well scalable drying techniques that maintain high quality of dried fruit, optimisation of integrated process (ultrasound and air-drying) in the production of dried apples was conducted. Selected quality parameters of fresh and dried apples (variety Goldparmâne) resulting from different duration of ultrasonic pre-treatment and air-drying were compared. Sugars were determined spectrophotometrically using an enzymatic method. Content of total phenols and flavonoids was determined spectrophotometrically with the Folin-Ciocalteau assay, while the antioxidant capacity was evaluated by using ABTS (2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) and FRAP (Ferric Reducing/Antioxidant Power) assays. Sensory properties of dried apples were investigated according to the Quantitative Descriptive Analysis. In combination with the same air-drying conditions, prolonged ultrasound pre-treatment led to a decrease in total phenols and flavonoids, as well as in the antioxidant capacity of dried apples. Difference in drying time had no significant effect on the content of total phenols and flavonoids, as well as antioxidant capacity. The sample dried without the ultrasound pre-treatment was evaluated as the most sensory acceptable. The content of glucose and fructose correlated well with total phenols and flavonoids, as well as with antioxidant capacity of apple samples.

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“…Antioxidant capacity and total phenol contents differ in kiwi fruit gathered at two harvest times, showing different maturity (Tavarini et al 2008). Scalzo et al (2005) underlined the importance of appropriate and well-balanced growing conditions, maturity, rootstock which influences seasonal antioxidant activity and polyphenol content. The use of various solvents for extraction of bioactive compounds influences the results (Preshita et al 2013).…”

Section: Total Soluble Phenolics Flavonoids and Antioxidant Activitiesmentioning

confidence: 99%

Shelf life extension and antioxidant activity of ‘Hayward’ kiwi fruit as a result of prestorage conditioning and 1-methylcyclopropene treatment

Park

Im²,

Gorinstein

2014

J Food Sci Technol

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Kiwi fruits (Actinidia deliciosa C.F. Liang et A.R. Ferguson) were treated by prestorage conditioning (20°C for 2 days), 1-methylcyclopropene (1-MCP, 1 ppm for 16 h) and conditioning plus 1-MCP. After the treatment the fruits were immediately stored at 0°C during 24 weeks. Flesh firmness gradually decreased with storage time and the rate of its loss was lower in 1-MCP and conditioning plus 1-MCP treatments than those of control or conditioning. However, SSC, acidity and pH did not change among treatments. Starch content decreased during the storage time regardless of treatments. Oppositely the amount of reducing sugars increased at the same duration of the treatments. Rate and incidence of fruit decay was the lowest in fruit treated with conditioning plus 1-MCP treatment. Fruit decay mainly caused pathogen Botrytis cinerea and its rate significantly decreased with conditioning plus 1-MCP treatment. Ethylene and respiration abruptly increased after 8 weeks of storage, but their contents were lower in 1-MCP and conditioning plus 1-MCP. Total soluble phenolics, flavonoids, and total antioxidant capacities were much higher than in other treatments. Kiwi fruits treated with conditioning plus 1-MCP extended the shelf life by reducing the rate of fruit decay and softening during the storage. The bioactive compounds and total antioxidant status of fruits increased during the treatment.

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Plant genotype affects total antioxidant capacity and phenolic contents in fruit

Cited by 554 publications

References 22 publications

Classification and fingerprinting of different berries based on biochemical profiling and antioxidant capacity

Classification and fingerprinting of different berries based on biochemical profiling and antioxidant capacity

The Effect of Ultrasound Pre-Treatment and Air-Drying on the Quality of Dried Apples

Shelf life extension and antioxidant activity of ‘Hayward’ kiwi fruit as a result of prestorage conditioning and 1-methylcyclopropene treatment

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