Article
Plant Sciences
Nikoleta-Kleio Denaxa, Roussos A. Petros, Kostelenos D. Georgios, Vemmos N. Stavros
Summary: This study found that chlorogenic acid and rutin had significant effects on the rooting efficiency of olive cultivars, with chlorogenic acid enhancing the overall rooting performance by modifying carbohydrate ratios in the cuttings. In particular, the application of 0.1 mM chlorogenic acid for 30 minutes increased rooting rates in both 'Arbequina' and 'Kalamata' cultivars, demonstrating the potential for improved adventitious rooting using phenolics.
JOURNAL OF PLANT GROWTH REGULATION
(2021)
Article
Food Science & Technology
Andreja Urbanek Krajnc, Jan Senekovic, Silvia Cappellozza, Maja Mikulic-Petkovsek
Summary: This study analyzed the color, taste, and chemical composition of mulberry soroses. The main sugars in mulberries were glucose and fructose, while the main organic acids were citric acid, malic acid, fumaric acid, and tartaric acid. The predominant phenolic compounds were chlorogenic acid and other phenolic acids. The main anthocyanins were cyanidin-3-glucoside and cyanidin-3-rutinoside. Different color types of mulberries exhibited different chemical characteristics.
Article
Horticulture
Jan Juhart, Aljaz Medic, Robert Veberic, Metka Hudina, Jerneja Jakopic, Franci Stampar
Summary: This study compared the nutritional differences in sugars, organic acids, and phenolic compounds between the red-fleshed apple cultivar 'Baya Marisa' and the traditional white-fleshed apple cultivar 'Golden Delicious'. The results showed that 'Baya Marisa' had higher levels of total phenolic compounds, organic acids, and citric acid, while 'Golden Delicious' had higher levels of fructose. In terms of phenolic compounds, 'Baya Marisa' had higher levels of total dihydrochalcones and flavonols, while 'Golden Delicious' had higher levels of total hydroxycinnamic acids and total flavanols.
Article
Horticulture
Annia Gonzalez Rivero, Anna J. Keutgen, Elke Pawelzik
Summary: Tomatoes are widely consumed vegetables that are rich in antioxidants. Processing tomato products through heating can increase the content of lycopene and total phenolics, thus enhancing their antioxidant capacity. Cultivars 'Vyta' and 'Cima' are suitable for industrial purposes due to their high dry matter content and biological value. Fresh tomatoes are the best source of antioxidants, followed by tomato puree, regardless of the cultivar.
Article
Food Science & Technology
Drazenka Dite Hunjek, Zdenka Pelaic, Zrinka Cosic, Sandra Pedisic, Maja Repajic, Branka Levaj
Summary: This study examines the impact of cultivars, tuber's age, and storage duration on the content of phenolics and sugars in potatoes, as well as their influence on acrylamide formation during frying. The results show significant differences between cultivars in phenolics and sugars, with phenolics decreasing and sugars increasing during tubers' aging. Although acrylamide levels in fried samples varied, they were below the approved maximum value by EFSA in both cultivars. The study concludes that the chemical changes in fresh-cut potato slices of certain cultivars during storage and cooking are not concerning, providing important insights for producers and consumers.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Green & Sustainable Science & Technology
Dominik Mierzwa, Justyna Szadzinska, Elzbieta Radziejewska-Kubzdela, Roza Bieganska-Marecik
Summary: Food wastage is a significant issue in the modern world, requiring new technologies for solutions. This study analyzed the enrichment of by-products through vacuum impregnation, finding that ultrasound can improve impregnation efficiency, save energy, and maintain quality.
Article
Biochemistry & Molecular Biology
Marcello Salvatore Lenucci, Riccardo Tornese, Giovanni Mita, Miriana Durante
Summary: This study aims to describe and compare the distribution of bioactive compounds, fatty acids profiles, and antioxidant activities in different fruit fractions of two mango cultivars. Our results provide valuable information on the distribution of nutraceuticals in different parts of mango fruit and highlight the potential value of peels and kernels as sources of novel ingredients. The study also emphasizes the importance of exploring green, novel biorefinery technologies to recover profitable byproducts from mango processing.
Article
Nutrition & Dietetics
Ioanna Katiforis, Elizabeth A. Fleming, Jillian J. Haszard, Tiana Hape-Cramond, Rachael W. Taylor, Anne-Louise M. Heath
Summary: There has been a significant shift in the New Zealand infant food market, with the majority of complementary foods now sold in pouches. Research has found that infant food pouches have higher total sugar content but lower free sugars and added sugars content, except for dairy and sweet snacks. Although all dry cereals were fortified with iron, none of the infant food pouches contained added iron, which may increase the risk of iron deficiency if infants rely solely on pouches for nutrition.
Article
Food Science & Technology
Setya Budi Muhammad Abduh, Sze Ying Leong, Chun Zhao, Samantha Baldwin, David J. Burritt, Dominic Agyei, Indrawati Oey
Summary: The study found that sequential pre-treatment with pulsed electric fields and blanching before frying can effectively improve the color development of potato products. The kinetics of L* reduction during frying varied among different potato cultivars with PEF treatment.
Article
Chemistry, Applied
Tailane Scapin, Ana Carolina Fernandes, Daisy H. Coyle, Simone Pettigrew, Luiza dos Santos Figueiredo, Ana Paula Gines Geraldo, Rossana Pacheco da Costa Proenca
Summary: This study investigated the use of added sugars and non-nutritive sweeteners (NNS) in packaged foods sold in a major supermarket in Brazil. Most of the products analyzed contained at least one type of sweetener, and a significant proportion of products containing both added sugars and NNS were classified as high in added sugar.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Biochemistry & Molecular Biology
Aurita Butkeviciute, Vytautas Abukauskas, Valdimaras Janulis, Darius Kviklys
Summary: The combination of rootstock and apple cultivars has a significant impact on the composition and antioxidant activity of phenolic compounds in apples. Different rootstocks can cause variations in the phenolic compound composition and total content in apple flesh and peel.
Article
Food Science & Technology
Dilumi W. K. Liyanage, Dmytro P. Yevtushenko, Michele Konschuh, Benoit Bizimungu, Zhen-Xiang Lu
Summary: The study found that acrylamide formation in potato chips is cultivar-specific and increases with frying time and temperature while decreasing levels of reducing sugars and asparagine. Additives like citric acid during blanching can effectively reduce acrylamide formation in potato chips.
Article
Nutrition & Dietetics
Sally Mackay, Teresa Gontijo de Castro, Leanne Young, Grace Shaw, Cliona Ni Mhurchu, Helen Eyles
Summary: This study benchmarked the healthiness of the New Zealand fast-food supply in 2020 and found that fast-food products and combo meals contribute significantly more energy and negative nutrients than recommended daily intake targets. The study suggests that the New Zealand government should set reformulation targets and serving size guidance to reduce the potential impact of fast-food consumption on the health of New Zealanders.
Article
Agronomy
Volkan Okatan, Mehmet Atilla Askin, Mehmet Polat, Ibrahim Bulduk, Aysen Melda colak, Sultan Filiz Guclu, Ibrahim Kahramanoglu, Alessio Vincenzo Tallarita, Gianluca Caruso
Summary: Melatonin plays multiple roles in plant growth and defense, and its application on horticultural crops, especially in different growing conditions, is still understudied. This research evaluated the effects of three melatonin concentrations on four strawberry cultivars grown in greenhouse or open field. The results showed that greenhouse cultivation positively impacted yield parameters, and the choice of melatonin dose depended on the cultivar and crop system.
Article
Agronomy
Oksana B. Polivanova, Ekaterina M. Gins, Evgeny A. Moskalev, Maria S. Voinova, Alina K. Koroleva, Anatoly Zh Semenov, Anastasia B. Sivolapova, Anna S. Ivanova, Oleg G. Kazakov, Evgeny A. Simakov, Nadezhda A. Chalaya, Elena Rogozina, Svetlana Goryunova
Summary: Potatoes are rich in antioxidants, and developing new potato varieties with high nutritional value and resistance to pathogens is important. This study evaluated 25 interspecific potato hybrids for their phenolic, flavonoid, carotenoid, and ascorbic acid contents, as well as antioxidant activity. Some of the hybrids showed high protein and carbohydrate contents, along with substances with antioxidant activity, making them suitable for processing and chip production.
Article
Horticulture
Aurelio Scavo, Gaetano Pandino, Alessia Restuccia, Giovanni Mauromicale
SCIENTIA HORTICULTURAE
(2020)
Article
Agronomy
Sara Lombardo, Gaetano Pandino, Giovanni Mauromicale
Article
Agronomy
Andrzej Salata, Gaetano Pandino, Halina Buczkowska, Sara Lombardo
Article
Agronomy
Sara Lombardo, Cristina Abbate, Gaetano Pandino, Bruno Parisi, Aurelio Scavo, Giovanni Mauromicale
Article
Agriculture, Multidisciplinary
Sara Lombardo, Alessia Restuccia, Cristina Abbate, Umberto Anastasi, Stefania Fontanazza, Aurelio Scavo, Paolo Guarnaccia, Stefano La Malfa, Gaetano Pandino, Giovanni Mauromicale
Summary: The utilization of Trifolium subterraneum L. cover crops can increase mineral nutrients in the leaves and fruits of apricot trees, providing an eco-friendly alternative to synthetic herbicides and mineral N fertilizers in Mediterranean orchards.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Valeria Rizzo, Sara Lombardo, Gaetano Pandino, Riccardo N. Barbagallo, Agata Mazzaglia, Cristina Restuccia, Giovanni Mauromicale, Giuseppe Muratore
Summary: The study found that both globe artichoke genotypes are suitable for processing as RTC products, with Opera F1 showing superior performance in color, texture, and chemical indexes, while Spinoso sardo exhibited lower mass loss over storage time. The addition of EO emitter can slow down oxygen consumption, better preserve texture, and effectively control PPO activity and antioxidant retention.
Article
Agronomy
Sara Lombardo, Aurelio Scavo, Cristina Abbate, Gaetano Pandino, Bruno Parisi, Giovanni Mauromicale
Summary: Soil mycorrhization plays a crucial role in enhancing the mineral content of early organic potato tubers, particularly in low fertility soils. The research revealed that soil mycorrhization can increase the accumulation of Na, Cu, Mn, and P in tubers while reducing the Na/K ratio.
Article
Agronomy
Karima Lahbib, Samia Dabbou, Fethi Bnejdi, Gaetano Pandino, Sara Lombardo, Mohamed El Gazzah, Safia El Bok
Summary: Pepper species are highly sensitive to climate change, with different harvest times significantly affecting the levels of bioactive compounds and antioxidant activity. Agro-morphological data show that fruit traits exhibit the highest variation, while different varieties exhibit significant differences in total phenolic, flavonoid, and antioxidant activity levels.
Article
Agronomy
Gaetano Pandino, Sara Lombardo, Antonino Lo Monaco, Claudia Ruta, Giovanni Mauromicale
Summary: Micropropagation/mycorrhization showed better field performance in terms of plant growth and productivity traits compared to offshoots cultivation, although the first harvest was delayed. The effects of this new proposed propagation method were genotype- and season-dependent.
Article
Plant Sciences
Aurelio Scavo, Gaetano Pandino, Alessia Restuccia, Paolo Caruso, Sara Lombardo, Giovanni Mauromicale
Summary: This study found that extracts from landraces of durum wheat have inhibitory effects on weed germination and growth. Among the tested landraces, 'Timilia' and 'Russello' exhibited the strongest phytotoxic effects, and extracts from the ears were the most active. Higher dilutions of the extracts also resulted in stronger phytotoxicity.
Article
Plant Sciences
Sara Lombardo, Aurelio Scavo, Gaetano Pandino, Marco Cantone, Giovanni Mauromicale
Summary: Gibberellic acid (GA(3)) treatment has a significant effect on the polyphenol compounds, yield, and plant response of globe artichoke. GA(3) treatment improves the accumulation of total polyphenols and caffeoylquinic acid in the 'Apollo' genotype. It also promotes the accumulation of apigenin derivatives in the floral stem and caffeoylquinic acid and cynaropicrin in the leaves. GA(3) treatment allows for an earlier harvest without significant yield losses.
Article
Agronomy
Andrzej Salata, Agnieszka Sekara, Gaetano Pandino, Giovanni Mauromicale, Sara Lombardo
Summary: Living mulch provides beneficial agro-ecological services and can positively affect the yield and quality of main crops. Co-cultivating Egyptian clover with cultivated cardoon can increase the leaf biomass and phytochemical yield. This innovative cultivation system offers a sustainable approach to improve the health-promoting compounds of cultivated cardoon leaves through soil management.
Article
Food Science & Technology
Karima Lahbib, Fethi Bnejdi, Gaetano Pandino, Sara Lombardo, Mohamed El-Gazzah, Safia El-Bok, Samia Dabbou
Summary: The relationship between fruit position, ripening stage, and variety was examined in pepper plants, showing that capsaicin content was mainly influenced by genetics, while total phenolic content, total flavonoid content, and antioxidant activity were more affected by the ripening stage and fruit position. Ripening stage had a significant impact on various agronomic traits. Variety, fruit position, and ripening stage effects were more significant than interactions among these factors.
Article
Plant Sciences
Alessia Restuccia, Aurelio Scavo, Sara Lombardo, Gaetano Pandino, Stefania Fontanazza, Umberto Anastasi, Cristina Abbate, Giovanni Mauromicale
Article
Agronomy
Gaetano Pandino, Emanuela Mattiolo, Sara Lombardo, Grazia Maria Lombardo, Giovanni Mauromicale
Article
Chemistry, Applied
Ziba Hosseinpour, Vida Rezaei
Summary: Sol-gel chemistry is a unique method for constructing high-performance flexible sensors. This study successfully developed a novel naked eye sensor for fast detection of oxalate by incorporating indole inside the pores of sol-gel silica glasses. The sol-gel films exhibited excellent sensitivity, leaching resistance, and response time under optimized conditions. The prepared sensor showed a wide detection range and low detection limit for oxalate, and displayed good precision for both inter-day and intra-day measurements.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
S. T. Sarhir, R. Belkhou, A. Bouseta, A. A. Hayaloglu
Summary: In order to optimize the quality of Lben, this study investigated the impact of starter, fermentation conditions and substrate composition on its organoleptic and technological characteristics using response surface methodology. An optimized model for Lben production was developed based on fermentation time, Lben sensory quality and its biological activities.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Kornelia Kadac-Czapska, Malgorzata Rutkowska, Eliza Knez, Piotr Konieczka, Malgorzata Grembecka
Summary: The quality of food is crucial for the healthy growth of children, and this study investigated the levels of mercury in infant formulas. The analysis revealed significant variations in mercury levels among different products. While the current assessment suggests mercury content is within acceptable limits, elevated levels in certain products may pose health risks.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Velisaria-Eleni Gerogianni, Eirini A. Panagopoulou, Paraskevi B. Vasilakopoulou, Vaios T. Karathanos, Antonia Chiou
Summary: This study evaluated the content of free and bound polar phenols in Corinthian currant and identified phenolic acids and flavonoids as components of its bound polar phenol fraction. An efficient method for the release of bound phenols from the fruit matrix was also applied. This research has significant implications for understanding the health benefits of Corinthian currant.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Jose Eduardo de Matos Paz, Aline Macedo Dantas, David Douglas de Sousa Fernandes, Marcio Jose Coelho Pontes
Summary: This work presents a new methodology based on digital images and multivariate analysis for the classification of sugar samples based on their color. By analyzing the frequency distribution of color indices and developing classification models, high accuracy can be achieved. The proposed method offers advantages such as low cost, simplicity, and non-destructiveness.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Maria Guerrero-Chanivet, Manuel J. Valcarcel-Munoz, M. Valme Garcia-Moreno, M. Carmen Rodriguez-Dodero, Dominico A. Guillen-Sanchez
Summary: This study conducted a comprehensive analysis of Brandies de Jerez aged in Sherry Casks with different seasoning times and types, demonstrating significant differences in chemical composition and sensory characteristics among the brandies.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Chayuttapong Malai, Kanvisit Maraphum, Khwantri Saengprachatanarug, Seree Wongpichet, Arthit Phuphaphud, Jetsada Posom
Summary: The quality of cassava can be measured using NIR spectroscopy to determine the starch content and dry matter content. A model developed from different scanning methods and surface conditions was compared, and the accuracy of the model using selected wavelengths was assessed. The prediction accuracy was found to depend on the scanning method, with the horizontal spectra obtaining the highest accuracy. The CARS-PLSR method was considered appropriate for predicting starch content, and the BOSS-PLSR method for predicting dry matter content.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Abhishek Sharma, Atul Kumar
Summary: This study detected antibiotics residues in goat milk in the Western Himalayan region of India and assessed the related health risks. It was found that the contamination did not pose acute health risks to adults and children at current levels, but children may be at a greater risk. The study highlights the need for monitoring and education to protect human health.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Livya Alves Oliveira, Stephanie Michelin Santana Pereira, Kelly Aparecida Dias, Stefany da Silva Paes, Mariana Grancieri, Luis Gonzalo Salinas Jimenez, Carlos Wanderlei Piler de Carvalho, Eugenio Eduardo de Oliveira, Hercia Stampini Duarte Martino, Ceres Mattos Della Lucia
Summary: This study characterized the powders of Tenebrio molitor and Gryllus assimilis, two types of insects, at different developmental stages. The powders were found to be rich in proteins, minerals, and vitamins, and showed good digestibility and solubility. The developmental stage of the insects affected their nutritional composition and functional properties.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Fernanda Rodrigues Spinelli, Jucara Aparecida Andre, Paulo Gustavo Celso, Marlos Schuck Vicenzi, Eder Julio Kinast, Caren Regina Cavichioli Lamb, Glauco Bertoldo
Summary: The production, marketing and consumption of grape juices have been constantly increasing in recent years due to consumers' search for products with proven health benefits. Brazilian data shows that grape juice produced from V. labrusca L. and hybrids has a lower soluble solids content, with more than half of the production falling between 14 and 16 degrees Brix. This suggests the need to re-discuss the 16 degrees Brix limit established by CXS 247-2005.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Fatima Zohra Issaad, Ala Abdessemed, Khalid Bouhedjar, Hani Bouyahmed, Mouna Derdour, Karima Ouffroukh, Ahmed Fellak, Mohamed Abd Salem Dems, Salah Chihoub, Radouane Bechlem, Abdelkader Mahrouk, Mourad Houasnia, Amine Belaidi, Khaled Moumed, Zohir Sebai, Faiza Saidani, Houria Akmouche
Summary: This study investigates the differences in physicochemical parameters and composition of monovarietal extra virgin olive oil from different varieties in Algeria, and applies machine learning techniques for classification and verification analysis.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Seyedeh Faezeh Taghizadeh, Ramin Rezaee, Gholamreza Karimi
Summary: This study assessed the risk of simultaneous oral exposure to a combination of 20 pesticides and 7 metals in citrus fruit samples. The results showed that the oral exposure to non-carcinogenic metals did not pose a major risk, while nickel intake presented a moderate risk. The intake of organophosphorus compounds indicated a moderate risk, while no significant risk was found for pyrethroids.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Jian Zhao, Min Guo, Patricia Martins, Joao Ramos, Lingxi Li, Baoshan Sun
Summary: This study analyzed the structural composition of eight-year-old Syrah red wines produced using different winemaking technologies. The results showed that the structural features of polymeric polyphenols, including the proportions of proanthocyanidins, amino acids, phenolic acids, and anthocyanins, as well as the mean degree of polymerization, varied significantly depending on the winemaking technology used. These findings are important for winemakers to control the polymeric polyphenol composition of wines.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Mahunan Francois Assogba, Roger Houechene Ahouansou, N. Olive Ruth Djohi, Yenoukounme Euloge Kpoclou, Gildas Dona Anihouvi, Herbert Ogouyo Iko Af Afe, Biowa Franck Tchibozo, Caroline Douny, Jacques Mahillon, Marie -Louise Scippo, Djidjoho Joseph Hounhouigan, Victor Bienvenu Anihouvi
Summary: This study assessed the performance of new equipment and aimed to reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the end products. The results showed that using QUALISANI equipment with charcoal achieved the highest thermal efficiency and the lowest PAH levels in compliance with standards.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Mehmet Ali Saridas, Erdal Agcam, Nafiye Unal, Asiye Akyildiz, Sevgi Paydas Kargi
Summary: Turkey's geographical location and climate conditions are suitable for growing various fruit species, with apricots being the most famous. Local and foreign varieties differ significantly in terms of soluble solids and acid content. The low taste values in foreign varieties are mainly due to their genotypic structure and early harvest. There are also differences in the main sugars and acid content among different apricot varieties.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)