Article
Horticulture
Alessandrina Ascencio-Arteaga, Silvia Luna-Suarez, Jeanette G. Cardenas-Valdovinos, Ernesto Oregel-Zamudio, Guadalupe Oyoque-Salcedo, Jose A. Ceja-Diaz, Maria Angoa-Perez, Hortencia G. Mena-Violante
Summary: The effect of edible coatings based on candelilla wax and guar gum on the quality and shelf life of blackberries was evaluated. The results showed that EC3 potentially prolonged the shelf life of blackberries by reducing decay and physiological weight loss. EC3 also maintained pH, gradually reduced firmness, and increased TSS content in blackberries.
Article
Food Science & Technology
Le Zhang, Qiang Wang, Yayun Zhao, Juan Ge, Dajun He
Summary: This study investigated the phenolic components and their antioxidant and hypoglycemic activities in the fruits of Meyer's Gooseberry. Using HPLC-QTOF-MS/MS, a total of 42 phenolic components, including 26 anthocyanins, 9 flavonoids, and 7 phenolic acids, were identified. The main anthocyanin, cyanidin-3-O-rutinoside, was quantified using UPLC-MS/MS. The anthocyanin fraction of Meyer's Gooseberry fruits exhibited significant inhibitory activity on α-amylase and α-glucosidase, and also increased glucose uptake in 3T3-L1 adipocytes.
Article
Agriculture, Multidisciplinary
Er Sheng Gong, Bin Li, Binxu Li, Natalia S. Podio, Hongyu Chen, Tong Li, Xiyun Sun, Ningxuan Gao, Wenlong Wu, Tianran Yang, Guang Xin, Jinlong Tian, Xu Si, Changjiang Liu, Jiyue Zhang, Rui Hai Liu
Summary: The study found that different blackberry varieties' extracts contain abundant phenolic compounds, with ferulic acid, ellagic acid, and other compounds being major in bound fractions. The bound fractions of different blackberry varieties' extracts are high in phenolics and exhibit great antioxidant activity. Analysis revealed that different antioxidant compounds have different contributions to the antioxidant activity of free and bound fractions.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Biochemistry & Molecular Biology
Juan Su, Xiong Fu, Qiang Huang, Guang Liu, Chao Li
Summary: The aim of this study was to investigate the liberation and phytochemical profile of bound polyphenols present in dietary fiber isolated from Rosa roxburghii fruit pomace, and to explore their biological activity and prebiotic potential. The results showed that the bound polyphenols were released during colonic fermentation at a higher ratio compared to gastrointestinal digestion, and they exhibited antioxidant and alpha-glucosidase inhibitory activity. Furthermore, the study demonstrated that the dietary fiber had a stronger prebiotic effect, promoting the growth of beneficial bacteria and the production of short chain fatty acids. The bound polyphenols may serve as important functional food ingredients in Rosa roxburghii fruit pomace.
Article
Engineering, Chemical
Shi-yu Zhao, Nan-nan An, Kai-yan Zhang, Dong Li, Li-jun Wang, Yong Wang
Summary: In this study, a microwave-assisted hot air drying (MAHD) method was implemented to dry A. sessiliflorus fruits, and compared with traditional hot air drying (HAD) and freeze-drying (FD). The results showed that MAHD significantly reduced drying time and exhibited good color retention and rehydration ratios. The content of active substances and antioxidant activity were affected by microwave power and drying temperature. MAHD showed stronger antioxidant activity and active substance retention.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Chemistry, Applied
Nitisha Sendri, Shinde Bhagatsing Devidas, Swati Katoch, Vikram Patial, Pamita Bhandari
Summary: Anthocyanins in Ipomea nil flowers are identified and quantified through UPLC-ESI-MS/MS method. These anthocyanins, along with high phenolic content, contribute to the potential use of I. nil as a natural and non-toxic alternative for synthetic dyes in various industries.
NATURAL PRODUCT RESEARCH
(2022)
Article
Plant Sciences
Emmanouil Kontaxakis, Achilleas Atzemopoulos, Eleftherios Alissandrakis, Filippos Ververidis, Emmanouil Trantas
Summary: Determining the optimum harvest time is crucial for the quality of grapes and wine. This study found that an early harvest for white cultivars could increase total phenolics and resveratrol content, while a late harvest for red cultivars may be desirable to increase the total flavonols and anthocyanin content.
Article
Biochemistry & Molecular Biology
Xiaoxi Liao, Phillip Greenspan, Ronald B. Pegg
Summary: This study used acidified aqueous methanol and acidified aqueous acetone as extraction solvents for blackberry phenolics, comparing the antioxidant properties of the extracts. Methanol was more efficient at extracting anthocyanins and flavonols, while acetone was better at extracting flavan-3-ols and tannins. Overall, the acetonic solvent system showed superior antioxidant capacity, with flavan-3-ols and ellagitannins potentially accounting for the observed differences in antioxidant activity between the two solvent systems.
Article
Plant Sciences
Alberto Carrion-Antoli, Domingo Martinez-Romero, Fabian Guillen, Pedro J. Zapata, Maria Serrano, Daniel Valero
Summary: Pre-harvest melatonin treatment delayed the post-harvest ripening process of sweet cherry fruit, reducing weight losses and losses in firmness during storage. Changes in fruit colour and total soluble solid content were delayed, and total phenolic and anthocyanin concentrations were higher in fruit from treated trees. The activity of antioxidant enzymes was enhanced as a result of melatonin treatment.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Agronomy
Nicole Melanie Falla, Matteo Caser, Sonia Demasi, Valentina Scariot
Summary: Lavender flowers, commonly used in cosmetics, perfumery, and medicine, have gained attention as an edible flower in the food and beverage industry. This study compared the effects of heat pump drying and hot air drying on the bioactive compounds in dried lavender flowers. The results showed that heat pump drying preserved the phytochemical composition of lavender flowers better than hot air drying.
Article
Multidisciplinary Sciences
Gamze Guclu, Mumine Melike Dagli, Ozge Aksay, Muharrem Keskin, Hasim Kelebek, Serkan Selli
Summary: In this study, the effects of product color and cooking methods on bioactive compounds in Turkish sweet potatoes were evaluated. Results showed that the purple sweet potato cooked with the sous vide method had the highest phenolic content and antioxidant activity. The orange colored samples had the highest amount of phenolic acids, and baking resulted in the highest total phenolic acids. SV cooking was the best method for preserving anthocyanins, with 13 anthocyanins detected in purple-colored samples. Overall, purple sweet potatoes cooked by SV method are recommended for their higher phenolic contents, antioxidant capacity, and anthocyanins.
Article
Horticulture
Xiaoyun Cao, Huili Sun, Xinyue Wang, Wenxu Li, Xiaoqian Wang
Summary: This study confirmed the effects of exogenous 5-aminolevulinic acid (ALA) on anthocyanin biosynthesis in red pear fruits and elucidated the role of abscisic acid (ABA) in ALA-induced anthocyanin accumulation. ALA treatment promoted the accumulation of arbutin, flavonol, and anthocyanin, and upregulated the expression of genes associated with anthocyanin synthesis. Additionally, ALA treatment increased endogenous ABA content and the expression of ABA biosynthesis-related genes. The results suggest that ABA signaling plays a crucial role in ALA-induced anthocyanin accumulation in red pear fruits.
SCIENTIA HORTICULTURAE
(2022)
Article
Food Science & Technology
H. B. Rashmi, P. S. Negi
Summary: This study analyzed the phenolic compounds in mature green and ripe red Spine gourd and correlated their antioxidant and anthelmintic potential. The results showed that ripe red Spine gourd had higher antioxidant and anthelmintic activity, indicating its potential use in the development of anthelmintic food formulations.
Article
Engineering, Chemical
Josipa Vukoja, Ivana Buljeta, Anita Pichler, Josip Simunovic, Mirela Kopjar
Summary: The study found that increasing cellulose content decreased total phenolics and anthocyanins in the encapsulated raspberry juice. Encapsulates formulated with 15 minutes of complexation had higher compound amounts and better stability.
Review
Biochemistry & Molecular Biology
Fereidoon Shahidi, Abul Hossain
Summary: Insoluble-bound phenolics (IBPs), mainly found in cereals, legumes, and pulses, are distributed in different tissues/organs of plants. They are covalently bound to macromolecules like hemicellulose, cellulose, and pectin. IBPs exhibit various biological activities and can be extracted through acid, alkali, or enzymatic hydrolysis. This article summarizes the chemistry, distribution, biological activities, metabolism, and extraction methods of IBPs, as well as the impact of various treatments on their release and antioxidant potential, focusing on thermal and non-thermal processing.
Article
Agronomy
Lukas Humi, Ondrej Drabek, Barbora Pohorela, Zora Kotikova, Mohammed Umar, Petra Miksatkova, Ladislav Kokoska
EMIRATES JOURNAL OF FOOD AND AGRICULTURE
(2020)
Article
Agronomy
Miloslav Sulc, Zora Kotikova, Lubos Paznocht, Jaromir Lachman
Summary: The study found that total carotenoids in potato tubers follow a bell-shaped distribution during the maturation process, with xanthophylls being the predominant forms, especially in red or purple-fleshed cultivars where carotenoid levels are lower compared to yellow-fleshed ones. Weather conditions moderately affect carotenoids, and there is no clear relationship between total carotenoids and total anthocyanidins in red or purple-fleshed tubers.
AMERICAN JOURNAL OF POTATO RESEARCH
(2021)
Article
Chemistry, Applied
Lubos Paznocht, Barbora Buresova, Zora Kotikova, Petr Martinek
Summary: Wheat is a rich source of essential macronutrients and health-promoting phytochemicals, but the content of carotenoids significantly decreases during extrusion and puffing processes. Among all detected carotenoids, zeaxanthin was found to be the most stable, while xanthophyll esters did not show greater stability at higher temperatures.
Article
Biochemistry & Molecular Biology
Adela Frankova, Anna Manourova, Zora Kotikova, Katerina Vejvodova, Ondrej Drabek, Bozena Riljakova, Oldrich Famera, Mbao Ngula, Mukelabai Ndiyoi, Zbynek Polesny, Vladimir Verner, Jan Tauchen
Summary: The traditional oil plants used by descendants of the Lozi people for cooking were found to be rich in alpha-eleostearic, linoleic, and oleic acid. Specifically, the oils from Schinziophyton rautanenii and Ochna serrulata were high in gamma-tocopherol, with the latter also having a unique aroma composition. The cakes remaining after oil extraction are a good source of essential minerals. These plants have potential applications in the food, technical, or pharmaceutical industries.
Article
Agronomy
Matyas Orsak, Zora Kotikova, Frantisek Hnilicka, Jaromir Lachman
Summary: The study investigated the impact of drought and waterlogging stresses on the content of glucose, fructose, sucrose, and free amino acids in potato tubers of four cultivars. Overall, drought stress led to an increase in free amino acid content, while waterlogging stress caused a decrease. Different cultivars exhibited varied responses to the stress conditions.
PLANT SOIL AND ENVIRONMENT
(2021)
Article
Chemistry, Applied
Barbora Buresova, Lubos Paznocht, Zora Kotikova, Beatrice Giampaglia, Petr Martinek, Jaromir Lachman
Summary: During the processing of dough and baking, carotenoids and tocols showed different stability levels, with tocols being more stable. A correlation was found between the tocol content in the flour and the share of retained carotenoids in the dough, indicating a protective effect of tocols on carotenoids. In general, the overall retention rate of carotenoids was similar to that of leavened bun preparation, with differences in the shape of the final product affecting carotenoid losses during baking.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Environmental Sciences
Sunil Paul M. Menacherry, Martin Kocarek, Tereza Kacerova, Zora Kotikova, Petr Kacer, Radka Kodesova
Summary: The study aimed to investigate the effects of different initial concentrations on the stability and degradation of three pharmaceutical compounds in soil. Results showed that the dissipation rate of the compounds varied with initial concentrations, with carbamazepine and sertraline degrading faster at higher concentrations, and metoprolol degrading faster at lower concentrations. The study concluded that while initial concentrations influence dissipation, there was no clear trend in the results, indicating the need for further research to fully understand the transformation mechanism.
JOURNAL OF SOILS AND SEDIMENTS
(2022)
Article
Chemistry, Applied
Matyas Orsak, Zora Kotikova, Klara Podhorecka, Jaromir Lachman, Pavel Kasal
Summary: This study investigated the acrylamide content in thirteen colored potato varieties after baking and frying, and found that yellow-fleshed potatoes had lower acrylamide levels compared to red and purple-fleshed potatoes. The presence of fructose, glucose, sucrose, and chlorogenic acid isomers also played a role in acrylamide formation.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Chemistry, Applied
Barbora Buresova, Lubos Paznocht, Veronika Jarosova, Ivo Doskocil, Petr Martinek
Summary: Boiling of colored-grain wheat kernels led to a higher loss of carotenoids compared to in vitro digestion. Citrus and Bona Vita wheats with yellow endosperm had the highest carotenoid content after both boiling and digestion. Esterified carotenoids showed subaverage heat-resistance, while free zeaxanthin, lutein, and beta-carotene exhibited different stability during boiling and subsequent digestion.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Johana Rondevaldova, Pavel Novy, Jan Tauchen, Ondrej Drabek, Zora Kotikova, Julie Dajcl, Anna Mascellani, Rithy Chrun, Samnang Nguon, Ladislav Kokoska
Summary: The present study evaluated the antioxidant activity, total phenolic content, basic minerals, and vitamin C and E content of 22 neglected fruits/vegetables consumed in Cambodia. The results indicated that Limnophila aromatica, Sesbania javanica, Rhodomyrtus tomentosa, Garcinia cochinchinensis, and Pouteria campechiana are promising sources of antioxidants, minerals, and vitamins.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Agronomy
Matyas Orsak, Zora Kotikova, Frantisek Hnilicka, Jaromir Lachman
Summary: This study investigated the impact of drought and waterlogging stress on carotenoid content and chlorophyll content in potato tubers and leaves. Different responses were observed among potato cultivars, with an increase in carotenoid content in Marabel and Laura cultivars after drought stress, and in Milva and Marabel cultivars after waterlogging stress. Overall, both stresses increased carotenoid content, with drought stress having a greater impact. Different cultivars also showed variations in individual carotenoid amounts. In leaves, both stresses decreased chlorophyll content, with drought stress having a more destructive effect. While carotenoids accumulated in tubers, their content decreased in leaves depending on the duration of stress.
PLANT SOIL AND ENVIRONMENT
(2023)
Article
Food Science & Technology
Zora Kotikova, Barbora Buresova, Ivana Capouchova, Lubos Paznocht, Vendula Benediktova, Jaromir Lachman, Petr Konvalina
Summary: The effect of variety and environmental factors on the tocol content and composition in oat grain was studied using liquid chromatography with fluorescence detection. Four varieties of hulled oats and one variety of naked oats were grown under different farming systems and locations. The total tocol content ranged from 68.4 to 163 μg/g DW, with α-tocotrienol being the predominant form. The year had the largest impact on the variability, with higher tocol content in 2019 compared to 2020. TKW and grain yield showed negative correlation with tocol content, while grain fat content showed a positive correlation.
JOURNAL OF CEREAL SCIENCE
(2023)
