Polyamines in conventional and organic vegetables exposed to exogenous ethylene

Rossetto, Maria Rosecler Miranda; Vianello, Fábio; Saeki, Margarida Júri; Lima, Giuseppina Pace Pereira

doi:10.1016/j.foodchem.2015.04.125

Cited by 15 publications

(9 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Some studies have demonstrated that the cooking process can induce changes in the levels of polyamines. Rossetto et al (2015) observed a reduction in the content of putrescine, spermine and spermidine in vegetables such as carrots, broccoli, cabbage and beetroot cooked in water. However, in others studies, the cooking process did not alter the levels of these amines (Eliassen et al, 2002).…”

Section: Resultsmentioning

confidence: 95%

See 1 more Smart Citation

Effects of boiling and oil or vinegar on pickled jurubeba (Solanum paniculatum L.) fruit

Silva¹,

Rodrigues²,

Rossi³

et al. 2016

Afr. J. Biotechnol.

View full text Add to dashboard Cite

Jurubeba fruit, raw and thermally processed for different periods of time, were preserved in soybean oil or vinegar and evaluated for physical characteristics, phytochemicals, antioxidant capacity and polyamines. The loss of green color in many vegetables after cooking is a frequent problem that affects the quality of pickled foods, and chlorophyll content is a relevant parameter to assess the quality. Data showed that a 20 min cooking treatment maintained the best fruit quality and no change in the chlorophyll content occurred. The thermal processing caused no increase in the carotenoid and flavonoid content as compared to the raw fruits, but caused an increase in the phenol content. At a cooking time of about 10 min, the antioxidant capacity increased. Cooking time did not cause significant differences in the content of isoorientin, rutin and caffeic acid. Spermine and spermidine contents were lower after 20 min of boiling. Jurubeba that was preserved in vinegar showed a lower pH and putrescine level, regardless of the cooking time used, whereas the use of oil caused an increase in carotenoids and antioxidant capacity.

show abstract

Section: Resultsmentioning

confidence: 95%

“…The most common polyamines (PAs) in fruits and vegetables are putrescine, spermidine and sperminecompounds that are frequently affected by the cooking process and heat treatments (Rossetto et al, 2015). Some fruits are rich in putrescine (Lima et al, 2008), whereas green vegetables are richer in spermidine (Valero et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Effects of boiling and oil or vinegar on pickled jurubeba (Solanum paniculatum L.) fruit

Silva¹,

Rodrigues²,

Rossi³

et al. 2016

Afr. J. Biotechnol.

View full text Add to dashboard Cite

show abstract

“…Salt stress involves a combination of osmotic stress and dehydration due to excess sodium ions and adversely limits plant growth and development (Rossetto et al, 2015). It has been widely reported that PA metabolism is one of the defense mechanisms that plants invoke in response to salt stress (Kusano et al, 2008).…”

Section: Discussionmentioning

confidence: 99%

The Variation Tendency of Polyamines Forms and Components of Polyamine Metabolism in Zoysiagrass (Zoysia japonica Steud.) to Salt Stress with Exogenous Spermidine Application

Cui

Zhang

et al. 2017

Front. Physiol.

View full text Add to dashboard Cite

To understand dynamic changes in polyamines (PAs) forms and components of polyamine metabolism in zoysiagrass (Zoysia japonica Steud.) response to salt stress with exogenous spermidine (Spd) application, two Chinese zoysia cultivars, z081 and z057, were exposed to sodium chloride stress for 2, 4, 6, and 8 days. The z057 cultivar possesses higher salinity tolerance than the z081 cultivar. Salt stress decreased the zoysiagrass fresh weight (FW) and increased free Spd and spermine (Spm) levels and soluble and insoluble putrescine (Put), Spd and Spm levels in both cultivars. Moreover, salt stress enhanced the activities of arginine decarboxylase (ADC), ornithine decarboxylase (ODC), S-adenosylmethionine decarboxylase (SAMDC), and diamine oxidase (DAO). Exogenous Spd increased PA metabolism and ADC, SAMDC, and DAO activities and decreased free Put levels under salt stress conditions in both cultivars. In addition, structural equation modeling (SEM) showed that ODC, SAMDC, and DAO contributed to PA metabolism, and endogenous Spd levels also contributed to endogenous Spm levels. Free PAs may be the primary factor influencing the variation of other PA forms. SEM also indicated that ADC and polyamine oxidase (PAO) play a limited role in enhancing zoysia salt tolerance via PA metabolism under salt stress.

show abstract

“…A agricultura orgânica é caracterizada, geralmente, pela restrição do uso de fertilizantes sintéticos e pesticidas. Esta característica tem induzido os pesquisadores a proporem hipóteses, como os orgânicos apresentarem maior conteúdo de polifenolicos ROSSETO, et al, 2015e LIMA et al, 2014, geralmente induzido por estresse, que por sua vez, induziria a enzima fenilalanina amônia liase (PAL), aumentando assim, o teor de compostos fenólicos. Resultados descritos por GIORGI et al (2009) Para o teor de vitamina C em folhas e inflorescências de jambu, houve diferença significativa na primeira colheita, onde a adubação orgânica foi superior a adubação mineral, apresentando valores de 1,98 mg 100 g -1 nas folhas e 2,36 mg 100 g -1 nas inflorescências.…”

Section: Resultsunclassified

Concentração Das Atividades Antioxidantes Em Plantas De Jambu, Cultivadas Sob Adubação Orgânica E Mineral

2015

Enciclopédia Biosfera

View full text Add to dashboard Cite

Polyamines in conventional and organic vegetables exposed to exogenous ethylene

Cited by 15 publications

References 33 publications

Effects of boiling and oil or vinegar on pickled jurubeba (Solanum paniculatum L.) fruit

Effects of boiling and oil or vinegar on pickled jurubeba (Solanum paniculatum L.) fruit

The Variation Tendency of Polyamines Forms and Components of Polyamine Metabolism in Zoysiagrass (Zoysia japonica Steud.) to Salt Stress with Exogenous Spermidine Application

Concentração Das Atividades Antioxidantes Em Plantas De Jambu, Cultivadas Sob Adubação Orgânica E Mineral

Contact Info

Product

Resources

About