Compounds In Different Varieties Research Articles

Variability of phenolic compounds in different varieties of kale cabbage (Brassica oleracea L. var. acephala)

Variability of phenolic compounds in different varieties of kale cabbage (Brassica oleracea L. var. acephala)

Enhancement of phenolics extraction from red algae (Kappaphycus spp.) using solid-state fermentation

The effects of solid-state fermentation (SSF) on microbial growth contribute to the bioenrichment and availability of phenolic compounds in different varieties of Kappaphycus spp. red algae through the action of hydrolytic enzymes produced are investigated. Three different red algae samples were used; K. striatum var. green flower (GF), K. alvarezii var. white giant (WG) and K. alvarezii var. purple giant (PG). SSF was performed using A. oryzae for 0 to 6 days at 30°C. Results obtained demonstrated that the highest (p<0.05) extraction of phenolics (10.022 mg GAE/g and 14.90 mg CE/g), and antioxidant properties (72.47% activity of DPPH radical scavenging and 18.23 mM/g FRAP value respectively) was obtained for GF sample at day 4 of fermentation. Cellulase, βglucosidase, and xylanase were found to be responsible for enhancing phenolics and antioxidant activity of WG and GF varieties by releasing bound phenolics. However, for the PG sample, β-glucosidase showed a significant relationship with TPC and antioxidant activity.

Analysis of Volatile Compounds in Different Varieties of Plum Fruits Based on Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Technique

To investigate the differences in the volatile compounds of plum fruit samples from different cultivars, the volatile compounds of the ‘Fengtang’ plum, ‘Kongxin’ plum, and ‘Cuihong’ plum fruits were analyzed using headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS). The results demonstrated that a total of 938 volatile compounds were identified in three plum fruits, including 200 terpenoids, 171 esters, 116 heterocyclic compounds, 89 hydrocarbons, 82 ketones and alcohols, 63 aldehydes, 54 aromatic hydrocarbons, 21 amines, 18 acids, 17 phenols, 10 nitrogenous compounds, 7 sulfur compounds, and other compounds, 470 of which were common to all the cultivars. Moreover, 704, 691, and 704 volatile substances were detected, respectively, in the ‘Fengtang’ plum, ‘Kongxin’ plum, and ‘Cuihong’ plum, with terpenoids, esters, and heterocycles as the main compounds, accounting for 62.12~72.03% of the volatile compounds. The results of principal component analysis (PCA) and cluster analysis (CA) illustrated that the ‘Fengtang’ plum and ‘Cuihong’ plum were similar in terms of volatile compounds; the ‘Kongxin’ plum compounds were different from those in the other cultivars. Orthogonal partial least squares discriminant analysis was performed, revealing the typical volatile compounds that differed among the plum fruits of the different varieties; thus, the three plum fruits could be better distinguished. These results can provide a theoretical basis for the studies of plum fruit flavor, quality, and geographical origin identification.

HS-GC-IMS Analysis of Volatile Organic Compounds in Different Varieties and Harvesting Times of Rhizoma gastrodiae (Tian Ma) in Yunnan Province.

Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) coupled with principal component analysis (PCA) was used to investigate the differences in volatile organic compounds (VOCs) in four different varieties of Yunnan Huang Tian Ma (containing both winter and spring harvesting times), Yunnan Hong Tian Ma, Yunnan Wu Tian Ma, and Yunnan Lv Tian Ma. The results showed that the flavor substances of different varieties and different harvesting times of Rhizoma gastrodiae were mainly composed of aldehydes, alcohols, ketones, heterocycles, esters, acids, alkenes, hydrocarbons, amines, phenols, ethers, and nitrile. Among them, the contents of the aldehydes, alcohols, ketones, and heterocyclic compounds are significantly higher than those of other substances. The results of cluster analysis and fingerprint similarity analysis based on principal component analysis and Euclidean distance showed that there were some differences between different varieties of Yunnan Rhizoma gastrodiae and different harvesting times. Among them, Yunnan Lv Tian Ma and Wu Tian Ma contained the richest volatile components. Winter may be the best harvesting season for Tian Ma. At the same time, we speculate that the special odor contained in Tian Ma should be related to the aldehydes it is rich in, especially benzene acetaldehyde, Benzaldehyde, Heptanal, Hexanal, Pentanal, and butanal, which are aldehydes that contain a strong and special odor and are formed by the combination of these aldehydes.

Detection and analysis of volatile flavor compounds in different varieties and origins of goji berries using HS-GC-IMS

The goji berry represents a type of natural material that holds significant medicinal and nutritional worth. To explore the differences between flavor substances among different wolfberry varieties and origins, three different varieties of wolfberry and four different origins of black wolfberry were selected in this study for the identification and analysis of volatile compounds. The volatile components in the samples were detected by the HS-GC-IMS method, and the characteristic fingerprints of volatile substances in wolfberry were established. In all the samples, 95 peaks were detected, and 63 volatile compounds were identified. The fingerprint profiles showed that different wolfberry samples each had their own characteristic volatile substances. It was discovered that the degree of differentiation between different types of goji berry and black wolfberries from various sources was great and that the differences between them were visible using principal component analysis, Euclidean distance analysis, and hierarchical clustering heat map analysis. This may provide a certain theoretical basis for the identification, classification, and flavor analysis of goji berry varieties and origins.

Investigation of Polyphenolic Compounds in Different Varieties of Black Chokeberry Aronia melanocarpa.

The purpose of this work was to study the qualitative and quantitative composition of the main groups of biologically active substances in the fresh fruits of five different varieties of black chokeberry (Aronia melanocarpa (Michx.) Elliot), carried out within the framework of the search for available and cost-effective raw materials for food product fortification. Samples of aronia chokeberry were grown at the Federal Scientific Center named after I.V. Michurin in the Tambov region of Russia. Using a modern chemical-analytical methodology, the contents and profiles of anthocyanin pigments, proanthocyanidins, flavonoids, hydroxycinnamic acids, organic acids (malic, quinic, succinic, and citric), monosaccharides, disaccharides, and sorbitol were determined in detail. Based on the results of the study, the most promising varieties were determined in terms of the content of the main biologically active substances.

Changes in Greenhouse Grown Tomatoes Metabolite Content Depending on Supplemental Light Quality.

Tomatoes (Solanum lycopersicum L.) are good source of several biologically active compounds and antioxidants, especially lycopene, phenolic compounds, and vitamins. Tomatoes are found all over the world and are cultivated in a wide variety of environmental conditions. Light-emitting diode (LED) lamps are increasingly being used in the cultivation of tomatoes due to their cost-effectiveness and wide range of possibilities to adapt the spectrum of light emitted to the needs of plants. The aim of this study is to evaluate the effect of different additional lighting used in the greenhouse on the accumulation of biologically active compounds in different varieties of tomato fruit. Chemical composition—content of organic acids, lycopene, total carotenoids, total phenolics and flavonoids as well as dry matter, soluble solids content, and taste index were determined in five tomato cultivars (“Bolzano F1,” “Chocomate F1,” “Diamont F1,” “Encore F1,” and “Strabena F1”), which were cultivated in greenhouse in an autumn-spring season by using additional lighting with 16 h photoperiod. Three different lighting sources were used: LED, induction (IND) lamp, and high-pressure sodium lamp (HPSL). Experiments were performed during 3 years. Results showed that tomato varieties react differently to the supplemental lighting used. Cultivars, such as “Encore” and “Strabena,” are the most unresponsive to supplemental light. Experiments have shown that HPSL stimulates the accumulation of primary metabolites in tomato fruit. In all the cases, soluble solids content was 4.7–18.2% higher as compared to other lighting sources. As LED and IND lamps emit about 20% blue-violet light, the results suggest that blue-violet light of the spectrum stimulates the accumulation of phenolic compounds in the fruit by 1.6–47.4% under IND and 10.2–15.6% under LED compared to HPSL. Red fruit varieties tend to synthesize more β-carotene under supplemental LED and IND light. An increase of blue promotes the synthesis of secondary metabolites.

Comparative Study of Bioactive Compounds in Different Varieties of Pears in Nepal

This study was conducted to evaluate the physicochemical parameters, perform qualitative tests (for sugars and phytochemicals), and quantitative tests (phenolics, antioxidants, anthocyanins, tannins, vitamin C) of six different varieties of pears i.e. Bartlette, Chinese pears, Chojuro, Kosui, Pharping local, and Yakumo. The juices extracted from respective pears were used for the analysis. The phenols were determined by the Folin-Ciocalteu method, antioxidants by the DPPH scavenging activity, and anthocyanins by a SO2 bleaching technique. The Pharping local pears were found to have the highest anthocyanins (85.95±0.1 mg/l), total phenolic content (600±0.01 mg GAE/l), antioxidants (IC50 value 250±0.00 mg of phenol/l) and vitamin C content (12.2±0.01 mg/100 ml) and tannins were observed to be highest in Yakumo pears (0.93±0.01 g/l). Likewise, the highest clarity i.e. 1.960±0.00 was observed in Bartlette pears and the highest acidity (2.01±0.01%) in Chojuro pears. Various sugar/carbohydrate tests like Molisch’s test, Benedict’s test, Barfoed test, Bial’s test, Seliwanoff test, Fehling’s test and Iodine test were performed for the pear varieties. All the pears gave positive results for all the sugar tests except Iodine test. The positive results for sugar/carbohydrate signifies the presence of various sugars that help for the better taste, texture, and aroma of pear. The pear varieties showed the presence of phytochemicals like flavonoids, terpenoids, catechins, cyclic glycosides, and proteins. The phytochemicals are responsible for fruit preservation and act as anti-carcinogenic components. Among the varieties of pears, Pharping local pears were observed to be most nutritional because of high antioxidants, phenols, anthocyanins, and vitamin C.

Metabolomic and antioxidant properties of different varieties and origins of Dragon fruit

Dragon fruit has appealed much concern from consumers as a novelty fruit with potent nutritional and medicinal benefits. Dragon fruit quality warrants comprehensive evaluation, based on the contents of pigments and health-promoting natural compounds in different varieties. This study was aimed to evaluate the differences among dragon fruitvarieties extracted with methanol–water (CD3OD-D2O) and methanol (CD3OD) by proton nuclear magnetic resonance (1H NMR)-based metabolomics approach. The variation features of the metabolite profiles were studied between varieties and origins of dragon fruit, considering the differences in principal component analysis (PCA). The hierarchical clustering analysis (HCA) based on score values of PCA model was also performed to analyze the distance between samples based on metabolites contents. The results of 1H NMR spectra showed that the CD3OD-D2O extracts quantitatively differ from CD3OD ones. In dragon fruit extracts, 36 metabolites were identified. The results demonstrated that the methanol and methanol/water extracted similar compounds with higher intensity in methanol. The metabolic differences among varieties were also shown for CD3OD extracts by comparing both Pareto and UV scaling methods. The big size red fleshed dragon fruit (samples 2 and 3), growing in Israel were clustered similar to that growing in Thailand with the abundance of phenolic compounds. Glucose and fructose were more prominent in the yellow and white fleshed fruit (samples 4 and 5) growing in Israel. To support the obtained results two dimensional 1H–1H J-resolved and UHPLC-MS measurements were carried out. This research gain novel insights into the field as the first NMR metabolites fingerprinting of the major dragon fruit varieties. The correlations between DPPH, CUPRAC, antioxidant and metabolomic properties were also evaluated. The chemical markers associated with varieties of dragon fruit quality and their appearances were identified and can be utilized for the basis of authentication purpose of this fruit.

Physicochemical properties and bioactive compounds of different varieties of sweetpotato flour treated with high hydrostatic pressure

Three varieties of sweetpotato flour (Orange Sunset (OS), Purple Dawn (PD), and Red) were treated by high hydrostatic pressure (HHP). Thermal analysis showed that complete starch gelatinization occurred in PD and Red subjected to 600 MPa. Starch of OS was partially gelatinized at 600 MPa. The pressure of 600 MPa caused significant decreases in peak viscosity, breakdown and setback, and an increase in pasting temperature. Compared with native samples, HHP-treated samples showed higher in vitro starch digestibility in uncooked conditions but lower digestibility in cooked conditions. HHP significantly improved the extractability of bioactive compounds from sweetpotato flour. The changes in β-carotene content, total phenolic content, in vitro antioxidant activities, individual phenolic acids, and anthocyanins profiles were investigated. This study suggests the potential of HHP as a non-thermal processing tool to modify the functional properties of sweetpotato flour.

Comparison of Phenolic Compounds in Different Varieties of Buckwheat Sprout

A method for the determination of five phenolic components in buckwheat sprout was established,and the phenolic components in 7 kinds of buckwheat sprout were compared and analyzed. Five polyphenols in buckwheat were determined by ultra-high performance liquid chromatography(UPLC)system equipped with a ACQUITYUPLC® BEHC18(2.1 mm×50 mm,1.7 μm)chromatographic column,with the mobile phase of methanol-0.20% glacial acetic acid solution at a flow rate of 0.20 mL/min.The column temperature and the detection wavelength set at 35℃ and 254 nm respectively. High performance liquid chromatography(HPLC)was used to determine the contents of cypermethrin-3-O-glucoside and cypermethrin-3-O-rutin in buckwheat sprout. The content of phenols in buckwheat sprout was determined by DPS 14.50 software on the 7th and 10th day. The results showed that the HPLC method was accurate and reliable,and the total contents of phenols in buckwheat sprout on the 7th and 10th day were significantly different(P<0.05). On the 7th and 10th days,the highest total contents of orientin,isoorientin,vitexin,isovitexin and rutin were Chitian 1,Pingtian 2,which were 43.66,40.82 mg/g,respectively,and the lowest varieties were Ningqiao 1 and Dingtian 3,which were 20.45,14.13 mg/g,respectively. On the 7th and 10th day,the highest total contents of cornulin-3-O-glucoside and cornarin-3-O-rutin were Honghua,Ningtian 1,which were 218.47,282.95 mg/kg,respectively,and the lowest were Chitian 1,Fengtian 1,which were 49.91,88.35 mg/kg,respectively. This experiment provides the basis for the quality evaluation of buckwheat sprout and lays a foundation for further study.

Identification and Comparison of Chemical Compounds in Different Varieties of Foeniculum vulgare using GC–MS Analysis

Identification and Comparison of Chemical Compounds in Different Varieties of <i>Foeniculum vulgare</i> using GC–MS Analysis

Multiclass Determination of Phenolic Compounds in Different Varieties of Tomato and Lettuce by Ultra High Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry

Tomato and lettuce are main components of the Mediterranean Diet and it is important to know their content in phenolic compounds, considering they have beneficial effects on human health. In this work, more than 25 phenolic compounds were simultaneously analyzed by ultra-high performance liquid chromatography coupled to triple quadrupole tandem mass spectrometry, including phenolic acids, flavonols, and flavones. Several varieties of lettuce and tomato were evaluated and total phenolic content ranged from 68 to 212 mg/kg dry weight for lettuce, and from 341 to 1296 mg/kg dry weight for tomato, being the chlorogenic acid the compound detected at the highest concentration in both types of vegetables (lettuce from 9 to 126 mg/kg dry weight, tomato from 96 to 538 mg/kg dry weight), although in tomato the content of quercetin-3-O-rutinoside (from 29 to 460 mg/kg dry weight) was also important. On the other hand, the minor compounds detected were quercetin-3-O-derivate (up to 1 mg/kg dry weight) in tomato, and apigenin O derivate, luteolin C glucoside, and isorhamnetin 3-O-glucoside in lettuce. It was observed that the total phenolic content in the plum cherry tomato was significantly higher than in the other varieties, whereas in lettuce, the differences were not statistically different.

Evaluation of the Presence of Phenolic Compounds in Different Varieties of Apple by Ultra-High-Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry

Phenolic acids, flavanols, flavonols, flavones and dihydrochalcones are found in apples. An extraction procedure with minimal pre-treatment and an ultra-high-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) method have been validated to determine polyphenols in flesh and peel of several varieties of apples (Golden, Granny, Pink Lady, Red, Royal, Ambrosia and Fuji). The varieties with the highest concentration of phenolic compounds in flesh were Granny and Fuji (793.8 and 793.1 mg/kg dry weight (DW), respectively), whereas the highest concentration in peel was obtained in Pink Lady (4,106.7 mg/kg DW), showing significant differences in relation to the other varieties. The peel of apple showed higher polyphenolic content than flesh because of the high levels of flavonols glycosides, epicatechin and phloridzin. The phenolic content in fresh-cut apple (Royal variety) was also evaluated, observing a higher concentration of phenolic compounds in fresh apple (562.8 and 3,339.5 mg/kg DW in flesh and peel, respectively) than in fresh-cut apple (375.8 and 2,475.3 mg/kg DW in flesh and peel, respectively).

Headspace solid-phase microextraction gas chromatography–mass spectrometry determination of volatile compounds in different varieties of African star apple fruit (Chrysophillum albidum)

The volatile compounds in four selected African star apple fruit (Chrysophyllum albidum) varieties were isolated and identified using the headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS). A total of 59 compounds were identified. Application of the aroma extract dilution analysis (AEDA) to the aroma distillates from the fruits revealed 45 odour-active compounds in the flavour dilution (FD) factor range of 4–128. Among them, the highest odour activities (FD factors) were determined for methylhexanoate, acetophenone and ethyl dodecanoate. Moreover, aroma lipophilicity appears to reflect molecular conformation. Further analysis of the similarities and differences between the fruit varieties in terms of the key odourants by the application of PLS-DA and PLS-regression coefficient showed strong positive correlation between the very sweet/sweet varieties and 10 key odourants. The odourants included ethyl acetate, acetyl methyl carbinol, methylhexanoate, sabinene, p-cymene, methylbenzoate, ethylbenzoate, geraniol, cis-α-bergomotene, acetophenone, and ethyl dodecanoate.

Quantitative differentiation of phenolic compounds in different varieties of buckwheat cultivars from China, Japan and Korea

The aim of this study was to determine the variation of phenolic compounds in common and tartary buckwheats collected from China, Japan and Korea. Two buckwheat varieties of each country were cultivated using nutrient solution and vermiculite in the greenhouse from February to May, 2012 and harvested at two-week intervals. Phenolics such as chlorogenic acid, C-glycosylflavones (orientin, isoorientin, vitexin, and isovitexin), rutin, and quercetin were quantified using high performance liquid chroma-tography (HPLC). At 17, 29, 44, 58, and 72 days after sowing (DAS), before harvesting each organs, rutin content of cultivars from China and Korea at 17 DAS was the highest (mean 43.63 and 39.95 mg?g–1 DW, respectively) than that of 29 and 44 DAS. However, two varieties from Japan at 44 DAS were documented maximum; whereas, the amount of rutin in “Hokkai T10” harvested at 44 DAS (58.36 mg?g–1 DW) was the highest of all cultivars. Rutin level in the leaves and stems at 72 DAS were comparatively higher than at 58 DAS. The highest of rutin content was found at 72 DAS (73.33 mg?g–1 DW) in “Hokkai T10” leaves followed by “Daegwan No.3-3” (61.13 mg?g–1 DW), “rice tartary” (53.89 mg?g–1 DW). Rutin content of flowers was presented as the highest amount in “Hokkai T10” at 72 DAS (88.3 mg?g–1 DW) was approximately 14-fold higher than that of 58 DAS (6.44 mg?g–1 DW). However, rutin content of flower in “Xiqiao No.2” was 3-fold higher at 72 DAS than at 58 DAS. Rutin and total phenolic compounds content in flowers, leaves, and stems were higher in the order. The content of four C-glycosylflavones in common buckwheat was higher than those in tartary buckwheat, but rutin content which accounted >90% of the total phenolic compounds was higher in tartary buckwheat. The highest amounts of chlorogenic acid and quercetin were measured in the flower of “Xiqiao No.2” (6.85 and 11.69 mg?g–1 DW, respectively). Based on these results, the presence of different phenolic compounds in all the varieties of buckwheat confirmed that it can be regarded as a potent source of functional foods.

Comparison of the Antioxidative Effects and Content of Anthocyanin and Phenolic Compounds in Different Varieties of Vitis vinifera Ethanol Extract

This study was a quantitative HPLC analysis of four anthocyanins and five phenolic compounds contained in the skins, vines and seeds of the Campbell Early, Muscat Bailey A and Neo Muscat grape varieties. In the phenolic analysis, the seeds of the Campbell Early were found to contain 1.9, 1.8 and 1.6 times higher quantities of gallic acid, catechin and epicatechin relative to other grape seeds. Three anthocyanins, cyanidin, peonidin and pelargonidin, were also found to be higher in the skins of the Campbell Early relative to other grape skins. Therefore, the Campbell Early is the most useful grape variety with regard to the extraction of these six compounds from these grape seeds and skins. The free radical scavenging effects of grape seeds were also compared, and the results indicated that the Campbell Early seeds were most effective among them.

β-Glucan and Phytic Acid Content of Oats Cultivated in Finland

Abstract β-Glucan and phytic acid contents of five oat varieties were investigated in four variety trials during a two-year period. β-Glucan content was studied in groats and phytic acid content in groats and hull mass and calculated for total grain. Average β-glucan content varied from 1.9 to 5.1% in different trials, and total phytic acid content was from 5.6 to 8.7 mg/g. Significant differences were found in the contents of both chemical compounds in different varieties. β-Glucan content had a negative correlation (r = -0.931; P <0.05) with protein content and a positive correlation with thousand grain weight (r =0.896; P <0.05) in the variety material. The correlation of phytic acid content was significantly positive with protein content (r = 0.959; P<0.01) in the variety material. A significant negative correlation was found between β-glucan and phytic acid contents of groats (r = - 0.993; P <0.001) in the variety material. Within the varieties the correlations between the β-glucan and phytic acid contents were positive but insignificant, however. Phytic acid content was increased by nitrogen and phosphorus fertilization as well as by the high mean temperature of the growing period and decreased by high precipitation in the total material and within varieties.

Isolation and Identification of Acidic and Neutral Carbonyl Compounds in Different Varieties of Cheese1,2

Summary By use of paper chromatographic procedures, hydrazone derivatives of acidic and neutral carbonyl compounds were isolated and identified. The identity of these compounds was established by the following methods: (1) comparison of R f values with those of known compounds and R f values given in the literature; (2) decarboxylation of beta-keto acids and chromatographic analysis of the resulting neutral carbonyl compounds along with known compounds, and (3) the light absorption of both the known and unknown compounds. In the four individual cheeses studied, from four to 11 keto acids were found in each cheese and from two to eight neutral carbonyl compounds were present in the different cheeses. Keto acids identified were: oxalacetic, oxalsuccinic, glyoxylic, pyruvic, alpha-ketoglutaric, acetoacetic, alpha-acetolactic, beta-keto-isocaproic, beta-ketocaprylic, beta-ketocapric, alpha-ketobutyric, alpha-ketoisovaleric, alpha-ketoisocaproic, and alpha-ketophenylpyruvic. Neutral carbonyl compounds were: acetaldehyde, acetone, pentanone-2, diacetyl, acetylmethylcarbinol, and C-5, C-7 aldehydes or ketones.