The content of polyphenols and carotenoids in three apricot cultivars depending on stage of maturity and geographical region

Dragović–Uzelac, Verica; Levaj, Branka; Mrkić, Vlatka; Bursać, Danijela; Boras, Marija

doi:10.1016/j.foodchem.2006.04.001

Cited by 244 publications

(215 citation statements)

References 31 publications

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“…After 30 days of storage at 0 ºC, independent of the product that had been applied, higher values of Hue were observed in the treatments with application in comparison to the control, similar situation occurred in fruit that ripened after 30 days of storage. The dependence of the color variable on ethylene has been reported in other species such as tomatoes, melons and apples (Wang and Dilley, 2001;Defilippi et al, 2004), where in the case of apricots, the available information suggests a modulating effect on the biosynthesis of carotenoids (Marty et al, 2005;Dragovic-Uzelac et al, 2007).…”

Section: Results and Discussion Characterization Of The Fruit At Harvestmentioning

confidence: 74%

Effect of Ethylene Inhibitors on Quality Attributes of Apricot cv. Modesto and Patterson during Storage

Váldes

Pizarro

Campos-Vargas³

et al. 2009

Chilean J. Agric. Res.

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Apricot (Prunus armeniaca L.) fruit are highly susceptible to flesh softening, loss of flavor and fruit decay, particularly during postharvest storage. Most of these quality changes observed during fruit ripening are under ethylene regulation. We performed a study with the objective of determining the effect of 1-methylcyclopropene (1-MCP) and aminoethoxyvinylglycine (AVG) applications on quality attributes of Modesto and Patterson apricot cultivars. 1-MCP was applied at a rate of 1000 and 10 000 nL L -1 of SmartFresh™, and AVG at a rate 100 and 1000 mg L -1 of Retain®. Quality evaluations were performed after 20 and 30 days of cold storage and after a shelf-life period of 3-4 days at 20 °C. In general, both ethylene inhibitors were effective in reducing the ethylene production rate, especially in Patterson. Fruit softening and color development showed ethylene-dependent behavior, with significant reductions for both varieties in fruit treated with 1-MCP and AVG. On the other hand, soluble solids concentration and titratable acidity showed an ethylene-independent pattern, i.e. they were not affected by ethylene inhibitors applications. Among volatile compounds identified, esters and aldehydes showed ethylene-dependent behavior in both varieties. On the other hand, alcohols and terpenes were not affected by ethylene inhibition, suggesting ethylene-independent behavior.

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Section: Results and Discussion Characterization Of The Fruit At Harvestmentioning

confidence: 74%

Effect of Ethylene Inhibitors on Quality Attributes of Apricot cv. Modesto and Patterson during Storage

Váldes

Pizarro

Campos-Vargas³

et al. 2009

Chilean J. Agric. Res.

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“…These phenolic compounds showed variations with respect to different variety of fruits and peeling (skin). Dragovic-Uzelac, et al [6] evaluated different apricot varieties depending on the stage of maturity and geographical regions. The authors concluded that the region of cultivation and the cultivar were two important factors that influenced the carotenoids and phenolic compounds of apricot fruits.…”

Section: Introductionmentioning

confidence: 99%

Changes in the Polyphenolic Profile, Carotenoids and Antioxidant Potential of Apricot (Prunus armeniaca L.) Leaves during Maturation

2017

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Apricot (Prunus armeniaca L.) leaves were studied to assess the potential of apricot leaves for future studies and their applications in nutraceutical and bioactive functional ingredients. The changes in the phenolic profile, carotenoids, pigments and antioxidant potential were studied at four maturation stages. Polyphenols and carotenoids were studied using reversed-phase HPLC-DAD. Pigments, total phenolic contents and radical scavenging activity were also measured. Results revealed twelve phenolic compounds in the apricot leaves. The major phenolic compounds were 3-O-caffeoylquinic acid (14.6-49.6 mg/g), 4-O-caffeoylquinic acid (0.56-7.5 mg/g), 5-O-caffeoylquinic acid (5.6-25.7 mg/g) and quercetin-3-O-glucosides (8.6-19.9 mg/g), while others include caffeic acid and derivatives of coumaric acid and kaempferol. Significant changes were observed in polyphenolic compounds during maturation. Lutein (56.7-65.7 µg/g), neoxanthin (0.66-4.79 µg/g), 5,6-epoxy-α-carotene (5.89-7.9 µg/g), and β-carotene (12.3-26.9 µg/g) were the major carotenoids. There were significant variations in the carotenoids, pigment contents, total phenolic contents and radical scavenging activity during maturation. In conclusion, significant variation occurred in the polyphenolic profile, carotenoids contents and antioxidant potential of apricot leaves under the studied conditions.

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“…The literature suggested that many environmental factors and cropping practices could influence the biosynthesis of polyphenols and antioxidants (Daniel et al, 1999;Premuzic et al, 2001 ;Premuzic et al, 2002 ;Jeffery et al, 2003 ;Schreiner, 2005 ;Dragovic-Uzelac et al, 2007). Polyphenols and carotenoids are also produced by plants throughout their development for various reasons such as defense against microorganisms, insects, and herbivores (Dixon & Paiva, 1995).…”

Section: Introductionmentioning

confidence: 99%

Influence of organic and mineral fertilizers on the antioxidants and total phenolic compounds level in tomato (Solanum lycopersicum) var. mongal F1

Sereme¹,

Dabiré²,

Koala³

et al. 2016

JEBAS

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The availability of secondary metabolites in various plant parts can be influenced qualitatively and quantitatively by managing ecological factors or farming practices. Purpose of this study was to determine the impact of organic and mineral fertilization on the content of phenolic compounds and antioxidant activity in fruit of the tomato Mongal F1 variety. Experimentation was carried out in a randomized block factorial design. Results of study revealed that plant treated by organic fertilizers have 16.36± 0.07mg Trolox Equivalent (TE)/100g fresh tomato (ft) antioxidant activity and 6.96± 0.63mg Gallic Acid Equivalent (GAE)/100g ft total phenols content while the plant treated by mineral fertilizer have 15.57± 0.05 mg TE/100g ft for antioxidant activity and 6.09± 0.13mg GAE/100g ft for total phenols content. Furthermore, it was reported that, as compared to mineral fertilization, organic fertilization significantly increases the antioxidant activity and phenolic compounds production in Mongal F1 tomato variety. This increase is probably due to the availability of various major and minor elements in organic fertilizer contrary to mineral fertilizer which has only three major elements, nitrogen, phosphorus, and potassium. 79 days after transplanting, fruit ripping has no obvious effect on the accumulation of these compounds.

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The content of polyphenols and carotenoids in three apricot cultivars depending on stage of maturity and geographical region

Cited by 244 publications

References 31 publications

Effect of Ethylene Inhibitors on Quality Attributes of Apricot cv. Modesto and Patterson during Storage

Effect of Ethylene Inhibitors on Quality Attributes of Apricot cv. Modesto and Patterson during Storage

Changes in the Polyphenolic Profile, Carotenoids and Antioxidant Potential of Apricot (Prunus armeniaca L.) Leaves during Maturation

Influence of organic and mineral fertilizers on the antioxidants and total phenolic compounds level in tomato (Solanum lycopersicum) var. mongal F1

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