Total polyphenols, total flavonoids, allicin and antioxidant capacities in garlic scape cultivars during controlled atmosphere storage

Naheed, Zobia; Cheng, Zhihui; Wu, Cuinan; Wen, Yanbin; Ding, Haiyan

doi:10.1016/j.postharvbio.2017.05.002

Cited by 55 publications

(44 citation statements)

References 29 publications

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“…reported that weight loss of broccoli stored at 1 °C in MAP conditions was less than 1.5%, whereas broccoli stored in open air (control) lost 46% of its initial weight after 21 days. Weight loss of garlic subjected to a controlled atmosphere (2–5% O 2 , 3–6% CO 2 ) at 0 ± 0.5 °C, 85–95% RH, for 140–224 days, ranged from 0 to 13% . Christopoulos and Tsantili observed that in fresh de‐hulled walnuts stored in air at 1 °C and 90% RH for 40 days, weight loss was 29% and 17.5% for whole nuts and shelled kernels respectively.…”

Section: Resultsmentioning

confidence: 99%

“…Weight loss of garlic subjected to a controlled atmosphere (2-5% O 2 , 3-6% CO 2 ) at 0 ± 0.5 ∘ C, 85-95% RH, for 140-224 days, ranged from 0 to 13%. 26 Christopoulos and Tsantili 27 observed that in fresh de-hulled walnuts stored in air at 1 ∘ C and 90% RH for 40 days, weight loss was 29% and 17.5% for whole nuts and shelled kernels respectively. Similar results have been reported on cherry tomatoes, 28,29 guava, 30 broccoli, 31 and fresh hazelnuts.…”

Section: Weight Lossmentioning

confidence: 99%

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Extending storage potential of de‐hulled fresh pistachios in passive‐modified atmosphere

2019

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Background The effects of passive modified‐atmosphere packaging (passive‐MAP) on the postharvest quality of de‐hulled fresh pistachios (Pistacia vera L. cv. Kerman) stored at cold temperature (0 ± 0.5 °C) and 90 ± 1% relative humidity was investigated with fruits under ambient air condition as the control treatment. The fruit quality parameters measured included kernel firmness, color values (L*, a*, b*, h°, and C*), weight loss, fungal decay and marketability, ethylene production, respiration rate, and sensory characteristics at 0, 30, 60, and 105 days of storage. The carbon dioxide (CO2) and oxygen (O2) concentrations in the package headspace were monitored during storage. RESULTS A modified atmosphere of 0.95–3.35% O2 and 23.17–29.82% CO2 was achieved in the passive‐MAP treatment. Fruit respiration rates increased significantly relative to controls throughout storage (P ≤ 0.01). However, storage had no significant effect on ethylene production rates. Additionally, passive‐MAP‐stored fruits maintained firmness, shell lightness, kernel color, and sensory quality with minimum weight loss and fungal decay, compared with the control. CONCLUSION These results demonstrate storage life of fresh pistachios in passive‐MAP can be extended up to 105 days, compared with 30 days in ambient conditions. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Section: Weight Lossmentioning

confidence: 99%

Extending storage potential of de‐hulled fresh pistachios in passive‐modified atmosphere

2019

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“…The mixtures were then stood for 90 min in the dark before absorbance were measured at 765 nm in a 96‐well plate (200 μL) using a microplate spectrophotometer (BioTek Epoch). A standard curve of gallic acid was prepared at a concentration of 5–50 ppm, and the TPC were expressed as ppm gallic acid equivalent (ppm GAE) . TPC were calculated using the equation:

TPC (ppm GAE) = R \times DF

where R is the reading obtained from standard curve and DF is the dilution factor.…”

Section: Methodsmentioning

confidence: 99%

Alcoholic fermentation of soursop (Annona muricata) juice via an alternative fermentation technique

Lazim

Fazry

et al. 2019

J Sci Food Agric

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BACKGROUND: Wines are produced via the alcoholic fermentation of suitable substrates, usually sugar (sugar cane, grapes) and carbohydrates (wheat, grain). However, conventional alcoholic fermentation is limited by the inhibition of yeast by ethanol produced, usually at approximately 13-14%. Aside from that, soursop fruit is a very nutritious fruit, although it is highly perishable, and thus produces a lot of wastage. Therefore, the present study aimed to produce fermented soursop juice (soursop wine), using combination of two starter cultures, namely mushroom (Pleurotus pulmonarius) and yeast (Saccharomyces cerevisiae), as well as to determine the effects of fermentation on the physicochemical and antioxidant activities of fermented soursop juice. Optimisation of four factors (pH, temperature, time and culture ratio) using response surface methodology were performed to maximise ethanol production. RESULTS: The optimised values for alcoholic fermentation were pH 4.99, 28.29 ∘ C, 131 h and a 0.42 culture ratio (42:58, P. pulmonarius mycelia:S. cerevisiae) with a predicted ethanol concentration of 22.25%. Through a verification test, soursop wine with 22.29 ± 0.52% ethanol was produced. The antioxidant activities (1,1-diphenyl-2-picrylhydrazyl and ferric reducing antioxidant power) showed a significant (P < 0.05) increase from the soursop juice to soursop wine.CONCLUSION: The alternative fermentation technique using yeast and mushroom has successfully been optimised, with an increased ethanol production in soursop wine and higher antioxidant activities. Ultimately, this finding has high potential for application in the brewing industry to enhance the fermentation process, as well as in the development of an innovative niche product, reducing wastage by converting the highly-perishable fruit into wine with a more stable and longer shelf-life.

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“…Hydroxyl radical (OH) scavenging activity was determined according to the previously described method with slight modifications (Naheed et al, 2017). Briefly, 1 mL of FeSO 4 (9 mmol/L) was added to a microfuge tube.…”

Section: Hydroxyl Radical (Oh) Scavenging Activitymentioning

confidence: 99%

Antioxidant and xanthine oxidase inhibitory properties and LC-MS/MS identification of compoundsof ethanolic extract from Mulberry leaves

Wan

Chen

Jian

et al. 2018

Acta Sci Pol Technol Aliment

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Background. Xanthine oxidase (XO) enzyme inhibitors are used to treat hyperuricemia. Certain natural substances have been reported to be strong inhibitors of xanthine oxidase. The purpose of this study was to evaluate the antioxidant activity and XO inhibition effect of ethanolic extract from mulberry leaves. Material and methods. The chemical composition of Mulberry leaf ethanolic extract (MLEE) was identified by the LC-MS/MS method. Antioxidant activity was measured by three different assays (i.e. superoxide, hydrogen peroxide, and hydroxyl radicals assays). The inhibitory effect on XO and its inhibitory mechanism were investigated through the testing of inhibition kinetics and inhibition rate. Results. MLEE showed significant antioxidant activity in the superoxide, hydrogen peroxide, and hydroxyl radicals assays (IC 50 of 0.33 ±0.006 mg/mL, 45 ±0.8 μg/mL, and 2.54 ±0.05 mg/mL for each assay respectively). The effects of XO inhibitory activity showed that MLEE was a reversible and competitive inhibitor with IC 50 values of 1104.76 ±7.1 μg/mL. Eleven compounds, including six flavonoids and five phenolic acids, were identified. Conclusion. MLEE has been shown to exhibit antioxidant activity and XO inhibitory effect, which provides a new insight into the properties of mulberry leaves and their potential future applications as a natural antigout drug.

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Total polyphenols, total flavonoids, allicin and antioxidant capacities in garlic scape cultivars during controlled atmosphere storage

Cited by 55 publications

References 29 publications

Extending storage potential of de‐hulled fresh pistachios in passive‐modified atmosphere

Extending storage potential of de‐hulled fresh pistachios in passive‐modified atmosphere

Alcoholic fermentation of soursop (Annona muricata) juice via an alternative fermentation technique

Antioxidant and xanthine oxidase inhibitory properties and LC-MS/MS identification of compoundsof ethanolic extract from Mulberry leaves

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