The Characteristics of Fruits Morphology, Chemical Composition and Colour Changes in Must During Maceration of Three Grapevine Cultivars

Ochmian, Ireneusz; Angelov, L.; Chelpinski, P.; Stalev, B.; Rozwarski, R.; Dobrowolska, Agnieszka

doi:10.2478/johr-2013-0010

Cited by 6 publications

(15 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…26.1%, range 22.2 -28.8) and moisture (avg. 92.3%, range 85.6 -98.6) contents in eight grape berry cvs are not in agreement with those reported by several authors (Karasu et al, 2016;Kurt et al, 2017;Ochmian et al, 2013;. Notably, Lijavetzky et al (2012) also reported a low DM content (avg.…”

Section: Physicochemical Parameters Of the 'Karaerik' Grape Berrycontrasting

confidence: 68%

“…The TA in the present grape berry was also in good agreement with ranges reported for 33 grape berries (avg. 4.3, range 0.3 -11.6 CAE g kg −1 fw) in various studies (Ejsmentewicz et al, 2015;Ochmian et al, 2013;Pavlousek & Kumsta, 2011;Rolle et al, 2013;Yamamoto et al, 2015). However, data re-ported for dry matter (avg.…”

Section: Physicochemical Parameters Of the 'Karaerik' Grape Berrymentioning

confidence: 90%

See 1 more Smart Citation

A nutritional evaluation of the berry of a new grape: 'Karaerik' (Vitis vinifera L.)

Kurt¹,

Çolak²,

Bengü³

et al. 2018

IJFS

View full text Add to dashboard Cite

Grape berries are a good source of nutrients and nutraceuticals and have many benefits for human health. Growing interest in the export potential and consumption of a new grape (cv. Karaerik), cultivated as a table grape in Turkey, encouraged us to profile its major nutrient contents from six different locations. Due to its popularity, the nutritional value of this grape berry needs to be investigated to ascertain its potential economic and health benefits. The most abundant sugars in the grape berry were fructose and glucose (peel/whole fruit; averages 236.57 and 127.87, and 183.36 and 108.60 g kg −1 fresh weight, respectively), while the major organic acids were tartaric and malic acids (7.17 and 2.81, and 2.61 and 1.76 g kg −1 fresh weight, respectively). Linoleic acid (peel/whole fruit/seed; 37.14, 33.12 and 57.83%, respectively) was the predominant fatty acid, while potassium (peel/whole fruit/seed; 9331.5, 10226.33 and 5354 µg/g dry weight, respectively) was the predominant mineral, followed by phosphorus (1592.8, 2672 and 3072.67) in the berry. Our results demonstrate that the nutrient components and physicochemical parameters varied significantly among the sampling locations. The grape berry contains considerable quantities of potentially beneficial healthy nutrients worthy of further evaluation.

show abstract

Section: Physicochemical Parameters Of the 'Karaerik' Grape Berrycontrasting

confidence: 68%

Section: Physicochemical Parameters Of the 'Karaerik' Grape Berrymentioning

confidence: 90%

A nutritional evaluation of the berry of a new grape: 'Karaerik' (Vitis vinifera L.)

Kurt¹,

Çolak²,

Bengü³

et al. 2018

IJFS

View full text Add to dashboard Cite

show abstract

Section: Physicochemical Parameters Of the 'Karaerik' Grape Berrymentioning

confidence: 60%

“…1 -26.6, avg. 276.3, range 69.4 -605 g mm −1 , respectively) described in other studies (Conner, 2013;Ochmian et al, 2013;Ejsmentewicz et al, 2015;Yamamoto et al, 2015;Eyduran et al, 2015;Xu et al, 2017).…”

Section: Physicochemical Parameters Of the 'Karaerik' Grape Berrymentioning

confidence: 70%

Section: Physicochemical Parameters Of the 'Karaerik' Grape Berrymentioning

confidence: 90%

See 1 more Smart Citation

Untitled

2018

Int. J. Food Stud.

View full text Add to dashboard Cite

What is the profile of Food Engineering education in Brazil? Are we following the contemporary professional renewal trend? Driven by these questions, the present study analyzed data regarding 21 academic courses, which represent approximately 22% of the total bachelor's degree in food engineering courses offered in the country. Samples were defined considering a Brazilian annual ranking of undergraduate programs: very good (four stars) and excellent (five stars). Next, information was recovered from both the Brazilian Ministry of Education and institutional homepages of each analyzed program. The results suggest that food engineering programs exhibit relative identity, naturally due to their history and the path of each program and their faculty, shaping particularities in how fields of knowledge are constituted, in addition to their representativeness in the total workload of the program. However, initial analysis is suggestive regarding understanding that Brazil is not properly doing its homework, based on global movement, concerning food engineering education. The need to rethink Brazilian technical education, without culminating in additional workload, is emphasized, not only regarding new materials and technologies for learning and teaching, but also in terms of bringing a human and market approach. The achievement of this complex goal seems to be provided by the encouragement of student associations, transversal learning processes, and learning experiences outside the classroom as a means of improving undergraduate programs and human resources.

show abstract

Comparison of Morphological, Antidiabetic and Antioxidant Properties of Goji Fruits

Kruczek

Ochmian

Krupa-Małkiewicz

et al. 2020

Acta Universitatis Cibiniensis. Series E: Food Technology

Self Cite

View full text Add to dashboard Cite

AbstractThere is a growing public interest in fruits labeled as „superfood” (functional food). A “superfood” should have a high content of bioactive substances with a positive impact on human health. Seven different cultivars of goji berry fruits (Lycium chinense Mill.) grown in north-western Poland were evaluated for its physicochemical parameters, antidiabetic and antioxidant activity, and polyphenol content. The length of 1-year-old shoots ranged from 36 cm (‘Big Lifeberry’) to 82 cm (‘Korean Big’). Cultivars from the group of Big were characterized by the biggest fruits (17.3-24.2 mm) with the greatest weight of 100 fruits (96.7122.1 g). ‘Big Lifeberry’ contained high amounts of L-ascorbic acid (408 mg 1000/g) and provitamin A (190 mg 1000/g) and showed high antidiabetic (α-amylase IC50=33.4 mg/mL; α-glucosidase IC50=9.9 mg/mL) and antioxidant activity (ABTS·+ 6.21 and FRAP 5.58 mmol T/100 g). ‘Big Lifeberry’ was also characterized by a high total content of polyphenols (43.64 mg 100/g). Furthermore, the nitrite content in all the cultivars tested was at a relatively low level. Among the examined cultivars, the most attractive one concerning the consumers’ point of view of the size, weight and high content of health-promoting compounds is ‘Big Lifeberry’.

show abstract

The Characteristics of Fruits Morphology, Chemical Composition and Colour Changes in Must During Maceration of Three Grapevine Cultivars

Cited by 6 publications

References 11 publications

A nutritional evaluation of the berry of a new grape: 'Karaerik' (Vitis vinifera L.)

A nutritional evaluation of the berry of a new grape: 'Karaerik' (Vitis vinifera L.)

Untitled

Comparison of Morphological, Antidiabetic and Antioxidant Properties of Goji Fruits

Contact Info

Product

Resources

About