Multi-omics analyses unveil the molecular mechanism involving flavonoid-mediated color changes of different mango varieties.

Background. Acid etching and bonding is a routine process in orthodontic treatment. The present study aimed to evaluate enamel discoloration after using different types of acid etching and adhesive agents. Methods. A total of 105 extracted human premolars were divided into six groups regarding the type of acid etching agent: solution and gel of 37% phosphoric acid, and type of self-cured adhesive agent: Unite (3M, fluoride-free), Resilience (Ortho Technology), and Rely-a-Bond (Reliance, fluoride-releasing adhesive), with each group containing 15 specimens. All the selected teeth were subjected to a staining process, and color parameters were determined using a spectrophotometer. Results. The type of phosphoric acid (solution or gel) had no significant effect on the color change of enamel (P >0.05). Resilience significantly changed the enamel color compared to the Unite and Rely-a-Bond (P <0.001). There was no significant difference in color change between the Unite and Rely-a-Bond adhesives (P =0.67). The difference in color change between all the three time intervals (T0-T1, T1-T2, and T0-T2) was significant (P <0.001). Conclusion. In this study, the type of phosphoric acid (solution or gel) did not result in any significant difference in enamel color. Also, considering the lack of the effect of the orthodontic adhesive type in terms of fluoride release or no fluoride release, it can be concluded that this is most affected by the commercial brand of adhesives.

Effect of tooth-bleaching methods on gloss and color of resin composites

Producing temperate-zone fruit crops in subtropical environments requires alterations in fertilizer application and rates. Nitrogen (N) is a critical mineral nutrient required in high amounts by the tree; however, it is often over- or under-applied for optimal fruit quality and can affect the phytochemical composition of fruits. The effects of different N fertilizer rates and harvest date on total phenolic content, total flavonoid content, total anthocyanins, total antioxidant capacity, total soluble solids, titratable acidity, and organic acids (citric and malic acid) of two subtropical peach ( Prunus persica ) cultivars, TropicBeauty and UFSharp, were investigated. N rate did not affect total soluble solids in ‘TropicBeauty’, although total soluble solids decreased as N rate increased in ‘UFSharp’. Titratable acidity and organic acid content was significantly higher in ‘UFSharp’ as compared with ‘TropicBeauty’, although there was no effect of N rate on titratable acidity. An overall increase in phenolic content, flavonoid content, anthocyanins, and antioxidant capacity were observed with decreasing N rates in both subtropical peach cultivars. A stronger genotype × N treatment interaction was observed for ‘TropicBeauty’ for phenolic content, flavonoid content, and antioxidant capacity than for ‘UFSharp’. In ‘TropicBeauty’, among the treatments with no N and highest N, an almost 100% increase in phenolic content, 200% increase in flavonoid content, 50% increase in anthocyanin content, and 80% increase in antioxidant activity was observed. A positive correlation among phenolic content, flavonoid content, and antioxidant capacity was observed in both ‘TropicBeauty’ and ‘UFSharp’. Late harvest date decreased phenolic content in ‘TropicBeauty’, ranging from 6% to 32% among different N treatments. Late harvest increased anthocyanin content as compared with fruit that were harvested on early dates. The results suggest that subtropical peach phytochemical composition can be affected by different cultivars and tree age, and can be manipulated with cultural practices like N fertilization and harvest time to produce fruit with altered or desired nutritional composition for consumers.

Mango ( Mangifera indica L.) is an economically important tropical fruit consumed all over the world. So far, little attention has been paid towards the documentation and characterization of its cultivars. Occupying a unique position among edible fruit crops in Nigeria, information on the exact number of cultivars has not been recorded, leading to a lack of accurately named germplasms and cultivars. To gain phenomenal insight on cultivars' diversity, a morphological technique employing both cluster and principal component analysis were adopted. Morphological characters of seven cultivars collected from National Horticultural Research Institute (NIHORT), Ibadan Nigeria, which includes: leaf length and width, leaf apex, petiole length, fruit length and width, fruit colour and shape were assessed. The results of principal component analysis based on similarity matrix revealed a correlation between leaf length and petiole length, fruit length, width and shape whereas fruit colour exhibited no correlation with any of the other parameters. Cluster and dendrogram analysis based on farthest neighbour, mean character difference and constrained clustering strategy, revealed that mango cultivars are distinctively divided into two groups based on their fruit features: Cluster A comprises Julie, Edward, Palmer, and Kent whereas cluster B comprises Saigon, Madoe and Lipen. This study provides a solid baseline for the further characterization of the different mango cultivars in Nigeria, and will be useful for germplasm management and crop breeding. Keywords: Mango varieties, Morphometrics, Numerical Taxonomy, Principal Component Analysis

Purple eggplant fruits often turn brown during maturity stages, severely influencing their market value and shelf life. However, the metabolites and genes accounting for the fruit color changes are largely unknown. Here, metabolites and gene expression analyses were used to explore the candidates underlying the differences in fruit color changes between two eggplant genotypes, ‘14-345’ and ‘CGN23829’, with contrasting fruit color changes during fruit development. We found that flavonoids are the most differentially accumulated metabolites between ‘14-345’ and ‘CGN23829’. Higher contents of D3R and D3G are important for keeping the purple color at the maturity stage. Naringenin chalcone likely accounts for the color changes from purple to brown in ‘14-345’. Notably, at the physiological maturity stage, lower expression of early biosynthetic genes (EBGs) involved in the flavonoid biosynthesis pathway is important to keep lower contents of metabolites upstream of anthocyanins, thus leading to more purple coloring. Taken together, the results indicate that delphinidins and naringenin chalcone play important roles in determining eggplant fruit color changes at maturity stages, which is helpful for further dissecting the mechanisms underlying fruit color differences and changes in eggplants.

Image processing techniques are increasingly applied in sorting applications of agricultural products. This work has assessed the use of image processing for inspecting surface color of two Thai mango cultivars. A computer vision system (CVS) was developed and experiments were conducted to monitor peel color change during the ripening process. Conversion of RGB to CIE-LAB values was done via image processing and prediction models were developed to estimate color parameters from CVS data. Performance evaluations showed insufficient prediction for L values (R2 = 0.42-0.58), but better results for A and B values (R2 = 0.90-0.95 and 0.80-0.82, respectively). Compared to the calculated color values hue angle and chroma, a yellowness index computed from intermediate XYZ values was found to be much more adept at accurately predicting peel color from CVS data. Correlations were strong for both cultivars (R2 = 0.93 for ‘Nam Dokmai’ and R2 = 0.95 for ‘Maha Chanok’). Results from classification analysis indicated satisfactory results for classifying fruits according to ripeness based on yellowness. Success rates of true positives in the categories unripe, ripe and overripe ranged 72%-92% for ‘Nam Dokmai’ and 98%-100% for ‘Maha Chanok’. Therefore, it was shown that the CVS was capable of producing accurate color values for the two mango cultivars investigated. The findings of this study can be incorporated for development of a robust system for quality prediction and establishment of a CVS for automatic grading and sorting of mangos. Keywords: mango, peel color, computer vision, image processing, fruit quality, Thailand DOI: 10.3965/j.ijabe.20160901.1861 Citation: Nagle M, Intani K, Romano G, Mahayothee B, Sardsud V, Muller J. Determination of surface color of ‘all yellow’ mango cultivars using computer vision. Int J Agric & Biol Eng, 2016; 9(1): 42－50.

Introduction. Fermentation is a biochemical process that changes the qualitative and quantitative composition of biologically active substances (BAS) and, accordingly, may change the pharmacological activity and toxicity of medicinal plants. Fermentation usually carried out for fresh medicinal plant raw materials (MPRM). However, to date, there is no information on the relationship between enzyme activity (in particular, polyphenol oxidase) and the BAS content. In this work, calendula flowers standardized for flavonoids were used as a model object. Purpose of the study. To assess the effect of calendula flower fermentation on the flavonoid content and polyphenol oxidase activity. Material and methods. The object of the study was calendula flowers (Calendulae flos, Calendula officinalis L., Asteraceae). The following fermentation options were studied: hot fermentation at 40 and 60°С; fermentation under natural conditions; cold fermentation, as well as thermal and ultrasonic pre-treatment. Immediately after the completion of fermentation, heat and ultrasound treatment, the polyphenol oxidase activity was determined in the processed fresh MPRM using the method of A.N. Boyarkin. After 6 hours of fermentation of fresh MPRM at 40 and 60°С; after 1 day of fermentation under natural conditions; after cold fermentation and ultrasound treatment, heat treatment was carried out to stop the polyphenol oxidase activity. The flavonoid content was determined spectrophotometrically by the reaction with aluminum chloride. Results. Hot fermentation of fresh calendula flowers at 40°С for 2–3 hours leads to a significant increase in the flavonoid content; hot fermentation at 60°С reduces the its content. The flavonoid content and polyphenol oxidase activity at 40°С are higher than at 60°С. A reliable relationship was revealed between the flavonoid content and polyphenol oxidase activity. Cold fermentation reduces the flavonoid content and polyphenol oxidase activity. Natural fermentation for 3 days increases the flavonoid content. Ultrasonic treatment significantly increases the flavonoid content. Heat treatment does not significantly increase the its content. Thermal inactivation of the enzyme after hot, cold and natural fermentation and ultrasonic treatment reduces the flavonoid content. Conclusion. Among all the studied methods of pre-treatment of fresh calendula flowers (hot, cold and natural fermentation, heat and ultrasonic treatment with and without thermal inactivation), the most significant increase in flavonoid content was achieved with ultrasonic treatment.

Color change of vital teeth exposed to bleaching performed with and without supplementary light

Indigenous mango (Mangifera indica L.) varieties have unique aroma, taste, flavour, texture and size. The interactions among volatile compounds and with sugars and acids have a role in the distinct mango flavor. Murshidabad district of West Bengal has several indigenous mango varieties that have unique attributes like taste and aroma. The indigenous Champa mango variety of Murshidabad district has a distinct aroma very similar to that of the champaka flower (Michelia champaca L.). The present investigation was to determine if there was any phyto-chemical which could be responsible for the distinct and unique aroma present in the mango variety Champa. Eugenol, a phytogenic bioactive component frequently found in diversified herbal plants was found by GC-MS analysis of the methanolic extract of the fruit pulp of indigenous mango variety, Champa.

The use of nanocomposite resin in aesthetic restoration of anterior tooth defect in digital medical environment

Mango (Mangifera Indica L.) is a major tropical fruit rich in sugar, organic acids and flavonoids, making it suitable fruit for wine making. In the present study, five varieties of mango (Baganpalli, Langra, Dashehari, Alphonso, and Totapuri) were utilized for wine production using two different yeast strains namely, Saccharomyces cerevisiae MTCC 178 and isolated yeast. The physiochemical analysis of wine produced from chosen mango varieties showed that North Indian local mango variety (Dashehari) gave better results in terms of organoleptic and functional attributes. The Saccharomyces cerevisiae MTCC 178 treated Dashehari wine possessed 6.1 ± 0.26% TSS, 2.1 ± 0.08% reducing sugar, 0.657% titratable acidity, 0.11 ± 0.00% volatile acidity, 12% ethanol (v/v) and pH 3.7 ± 0.10 comparable to Baganpalli mango wine. HPLC analysis of Saccharomyces cerevisiae MTCC 178 inoculated Dashehari mango wine revealed the presence of primarily; gallic acid (RT-4.4 min), Galloyl-A-type, procyanidin (RT-5.2 min), 2,2,6-Trimethyl-6-vinyltetrahydropyran (RT-8.91 min), β-Pinene (RT-11.47 min) and Caffeoyl-quinic acid (RT-12.15 min) showing potential antioxidant, anti-cancerous, anti-inflammatory and antimicrobial properties. The local mango varieties wine showed significant (p < 0.05) physicochemical properties, antioxidant potential and ethanol content comparable to Baganpalli wine and was cost effective.

Appearance is the primary factor in quality judgments of fruits and vegetables. Poor coloration of mango peel is an important factor in grade and commercial value reduction. Furthermore, fruit quality is highly dependent to its maturity stage at harvest, which is more related to chlorophyll content in the peel rather than epidermis coloration because mangoes are generally harvested before any visible color changes. Reflectance spectra in the visible range let to access both pigment contents and color coordinates. Therefore, this study proposes a methodology to estimate, from visible spectra of mango peel, an indicator of external fruit quality, the fruit color, and an indicator of the fruit maturity stage, the chlorophyll content in the peel. This methodology was applied to three cultivars: 'Tommy Atkins', 'Kent' and 'Nam Doc Mai'. Our results showed that mango cultivars had heterogeneous peel color which can be differentiated using the distribution of the hue angle values as criteria. In addition, the peel chlorophyll content was accurately estimated from reflectance indices using a partial least square regression (R2 > 0.98). Significant differences in the peel chlorophyll contents were established between cultivars. This study suggested that reflectance measurements in the visible region could be a practical tool to assess non-destructively the peel color and the mango maturity stage. (Resume d'auteur)

A four-dimensional healthy food product was fabricated, in which 3D printed anthocyanin-potato starch (PS) gel changed its color over time to an attractive color (the 4th dimension). The color changed not only when sprayed the 3D product with different pH solutions but also independently as a response to an internal pH stimulus from another part inside the printed multi-material product. To achieve this, two parts of the gel system were combined, one part was from anthocyanin-PS gel and another part from lemon juice gel. In addition, the color change of anthocyanin-PS gel was also assessed after spraying with different pH solutions at different concentrations of PS and anthocyanin. Color changes were evaluated in terms of lightness (L*), redness (a*), and blueness (b*) using a colorimeter. The color stability of the 4D food product was examined for 24 h after printing. Moreover, a sensory evaluation test was performed to assess the consumer acceptance of the 4D food product. The printed samples sprayed with pH solutions 2, 2.5, 3, and 3.5 showed significant differences (p ≤ 0.05) in color at all PS and anthocyanin concentrations. However, pH samples 4, 4.5, and 5 did not show any visible difference in color after treatment compared to control samples. Furthermore, the color of the 3D printed anthocyanin-PS gel in model (A) gradually changed from purple to red over time during and after the printing process. On the contrary, the 3D printed anthocyanin-PS gel in model (B) did not show any noticeable color change over time after printing. This paper presents a novel application for 4D printing in the food field, which is very important for the food industry to fabricate a healthy product with attractive colors.

Twelve breakfast cereals were formulated. Eight of them were baked with four samples having sugar and four with date fruit as sugar replacer, while the last four extruded. Yellow maize granola with sugar was used as control. The samples were subjected to sensory, chemical and functional analysis as well as mineral bioavailability. Sensory analysis showed a significant difference (p≤0.05) in color, taste, flavor, texture and overall acceptability for baked product while for extruded samples; there was a significant difference in color, taste and flavor with no significant difference (p≥0.05) in texture and overall acceptability. Samples produced with date showed an increase in the ash, fat, protein and energy contents with a decrease in moisture content except the maize products which showed a decrease in their fat contents. The result also showed that the extrusion process increased crude fiber, carbohydrate and starch with very low fat and moisture content, with a reverse in the sugar baked granola. Functional analysis of the samples showed an increase in swelling power and water absorption capacity with the date baked granola, but not statistically different (p≥0.05). Mineral analysis using Atomic Absorption Spectrophotometer (AAS) investigated calcium, sodium, iron, magnesium and potassium as well as bioavailability of minerals studied using Pepsin and Pancreatin enzymes in an in–vitro digestion method. The products were high in calcium, sodium and potassium and very low in iron. However not all the minerals detected were bioavailable. A mineral range of 87.36 - 91.29% and 87.04 - 88.13% of sodium and potassium were available in soluble forms in sugar baked granola, while 69.93 - 73.38% and 87.04 - 88.13% of sodium and potassium in date containing products and a decrease of 46.85 - 70.50% and 73.02 - 90.25% for sodium and potassium in extruded products. This study showed that the production of granola from locally available cereals and inclusion of date fruit gave a desirable product with improved nutritional values.

The increasing esthetic-related concerns of edentulous patients, especially concerning denture color, are a challenge for dentists and prosthodontists. Yet, there are no studies assessing anterior teeth in order to determine more esthetically appealing tooth colors. The limited information that is used to determine tooth color, namely, age, sex, and skin color, makes it difficult to choose the appropriate denture shade. This study aimed to analyze color differences in three maxillary anterior teeth and the correlation of maxillary central incisors with age, sex, and skin color. This was a cross-sectional study of teeth color determination using a spectrophotometer on the maxillary central incisors, lateral incisors, and canines in 84 subjects. Skin color was matched using the Wardah compact shade guide powder based on the Fitzpatrick skin color classification. Kruskal-Wallis testing revealed significant differences in the color of the central incisors, lateral incisors, and canines (p < 0.05), and chi-square testing revealed significant differences in teeth color based on age (p < 0.05), although no significant differences by sex or skin color were found (p > 0.05). Color differences in the three types of maxillary anterior teeth are commonly seen. Age affects teeth color, but sex and skin color do not effect.