Dark Fruit Research Articles

Cyanidin-3-O-glucoside protects Zearalenone-induced in vitro maturation disorders of porcine oocytes by alleviating NOX4-dependent oxidative stress and endoplasmic reticulum stress in cumulus cells

Zearalenone (ZEN) is widely found in foodstuffs and has serious harmful effects on female fertility, especially in pigs. Cyanidin-3-O-glucoside (C3G), a type of anthocyanin, exists in most dark fruits and vegetables; it has many positive dietary effects including as an antioxidant, anti-inflammatory, or anti-apoptotic agent. However, the beneficial effects of C3G alongside ZEN-induced damage in porcine oocytes and the underlying molecular mechanism have not been investigated. In this work, porcine cumulus-oocyte complexes (COCs) were divided into Control (Ctrl), ZEN, ZEN + C3G (Z + C), and C3G, and treated for 44–46 h in vitro. The results showed that C3G could alleviate ZEN-induced disorders of first polar body (PBI) extrusion, abnormalities of spindle assembly, cortical granule distribution, and mitochondrial distribution; these results were produced via restoring transzonal projections (TZPs), and inhibiting nicotinamide adenine dinucleotide phosphate oxidase (NOX4)-dependent oxidative stress and ‘glucose regulatory protein 78/protein kinase-like endoplasmic reticulum kinase/α subunit of eukaryotic initiation factor 2α/activating transcription factor 4/C/EBP-homologous protein’ (GRP78/PERK/eIF2α/ATF4/CHOP)-mediated endoplasmic reticulum stress (ERS) during oocyte maturation. Moreover, the over-expression of NOX4 in cumulus cells could result in a significant increase in ROS levels and ER fluorescence intensity in oocytes. In conclusion, C3G promoted in vitro maturation of porcine oocytes exposed to ZEN via mitigating NOX4-dependent oxidative stress and ERS in cumulus cells. These results contribute to our comprehension of the molecular mechanisms underlying the protective effects of C3G against ZEN toxicity in porcine oocytes, and they provide a novel theoretical foundation and strategy for future applications of C3G in the improvement of female reproduction.

Phenolic profiles differentiate wild bilberry and cultivated blueberry fruit

The dark fruit of European wild-grown blueberry known as common bilberry (Vaccinium myrtillus L.) is associated with many health-promoting properties and has a steadily growing global market, especially in the food supplement sector. The adulteration of bilberry products with some less expensive fruits and berries with an intense color is a well-known problem. Phytochemical profiling is a viable option to discern different plant species from each other. In this study, the chemical composition of the fruit of wild bilberry and its close relative, cultivated blueberry (Vaccinium sp.), were analyzed and compared. A large number of samples of different geographical origin was collected. The major phenolics, including anthocyanins, chlorogenic acid, and condensed tannins, were determined by liquid chromatography using various detection methods. Significant differences were found in the phenolic profiles between wild-grown bilberry and cultivated blueberry. Principal component analysis indicated that it was possible to distinguish bilberry from cultivated blueberry based solely on their anthocyanin or tannin profiles. However, the geographical origin of the berries could not be identified according to their phenolic compound composition.

Diversity of phenolic compounds, antioxidant capacity, and mineral element content in four fig cultivars (Ficus carica L.) and their correlation with the rooting of hardwood cuttings

We investigated the phenolic compound profile, antioxidant capacity, rooting of cutting and fruit mineral concentration on 15-year-old trees of four Iranian figs (Ficus carica cvs. “Siyah”, “Kashki”, “Shahanjir” and “Sabz”) planted under rain-fed conditions with different fruit skin color, as well as the correlation between these traits. The range of TSS and antioxidant capacity of fruit (without significant differences) was 75.3–76.7°Brix and 87.9–90.3 DPPHsc %, respectively. “Kashki” had the highest total phenolic (TP) (mg GAE/100 g dw) in both the fruit (1964) and the stem bark (1702) and “Sabz” had the lowest flavonoid content (µg CE mg−1 dw) in the fruit (652.3), leaf (1274.5), and stem bark (1501.9). Although the rooting percentage of cuttings was similar in “Siyah”, “Shahanjir”, and “Sabz”, the lowest rooting percentage (62.7%) and the lowest polyphenol oxidase enzyme (PPO) activity (42.5 U.mL−1) were in “Kashki”. Rooting of the cuttings had a direct correlation with PPO activity and catechin and a negative correlation with the TP, vanillin and trans-ferulic acid concentration in cutting bark. These results showed that the fresh cultivar such as “Shahanjir” with outstanding characteristics, such as high potassium and antioxidant content of fruits and good rooting of the cuttings (97.2%) can be recommended for the development programs of light-colored fresh figs. On the other hand, there were two cultivars, “Siyah” and “Kashki” with dark fruit color; due to their content of TP, total flavonoid, quercetin, trans-ferulic acid and high calcium content in the fruit, these should also be considered.

Plasticity of red wine sensory profiles: improved understanding through grape berry sugar loading profiles

Reproducible aromatic red wine styles can be predicted based upon the measurement of grape berry sugar accumulation (corresponding to the quantity of sugar that accumulates per berry; mg/berry/day) and berry fresh mass. Distinct maturity stages, “Fresh Fruit” reminiscent of fresh/red fruits notes and “Mature Fruit” associated with dark fruit and plum characters could be correlated to berry sugar accumulation (mg/berry) and berry fresh mass evolution without any direct relationship with berry sugar concentration. After berry sugar accumulation plateaued, wine aromatic and phenolic maturity were uncoupled from technological maturity.

Uptake and Translocation of Foliar-Applied L-Proline in Sweet Cherry (Prunus avium L.)

Foliar application of nitrogen (N) may supplement soil-applied N in sweet cherry orchards. The proteinogenic amino acid L-proline is a potential source of organic N. However, little is understood about its uptake and effects on fruit quality. In this study, 15N-labelled L-proline was spray-applied to branches of the cultivar ‘Lapins’ either pre- or post-harvest. Leaves, fruit, and whole branches were sampled to investigate the uptake and allocation of foliar-applied N. Both treatments resulted in elevated 15N levels in leaves, with N derived from proline (%NDP) comprising 0.22% and 0.45% after pre- and post-harvest applications, respectively. The fruit was a sink for pre-harvest L-proline, with the highest %NDP in the pedicel (0.21%), followed by the skin (0.17%) and flesh (0.12%). Quality outcomes of smaller, darker fruit with lower stem retention indicate advanced maturity following L-proline application. Both pre- and post-harvest treatments resulted in the recovery of 15N in branches at late dormancy, with %NDP in bark (0.12%), buds (0.15%), and wood (0.02%) of the post-harvest treatment twice as high compared with those from the pre-harvest treatment. This study demonstrates proof of concept of the uptake of L-proline into the leaves of sweet cherry plants and translocation into the fruit and storage organs of the branch.

Sensory evaluation of wine aroma: Should color-driven descriptors be used?

The vocabulary used to describe wine aroma is commonly organized according to color, raising the question of whether they reflect the reality of olfactory perception. Previous studies have assumed this convention of color-aroma matching, and have investigated color’s influence on the perception of aroma only in dyed white wine or in red wine from particular places of origin. Here the aromas of 48 white and red varietal wines from around the world were evaluated in black glasses then in clear glasses by a panel of wine experts. As wine color was made visible, ratings for green fruit, citrus fruit, and stone fruit generally decreased among the red wines and increased among the white wines, while the opposite occurred for red fruit, dark fruit, and oak. The dependence of these aroma descriptors on visual input suggests their usage is more cognitive than perceptual. The influence of color was indirectly evident even in black glasses: three oaked Chardonnays were rated highly in red fruit and dark fruit, relative to the unoaked white wines, suggesting the judges here associated oak with red wine and consequently used oakiness to deduce wine color before rating the aromas believed to be appropriate. Findings suggest color-driven descriptors, used when wine color can be seen or surmised, do not foster objective assessments of wine aroma.

Characterization of Boğazkere wines from different locations in Turkey relating aroma and sensory properties using chemometrics

Boğazkere (BG) is one of the primary grape varieties that Turkey utilizes to produce premium red wine. Using chemometrics, this research was to investigate the aroma composition and sensory attributes of BG wines from various vintages and locations (Çermik/Diyarbakır, Güney/Denizli, and Pendore/Manisa). Using GC/MS/FID, GC-O, and Descriptive Analysis, aroma, aroma-active compounds, and sensory evaluations were identified and quantified, respectively. To determine the relationship between chemical result and sensory perception, PLS Regression (PLSR) was used. Principal component analysis (PCA) was used to evaluate the sensory results. There have been identified 93 aroma compounds, 29 of which are aroma-active compounds for which modified frequency (MF%) values have been determined. Compounds with high MF% values in BG wines include ethyl-3-methyl-butanoate/ethyl-2-methyl-butanoate (86), ethyl-2-methyl-propanoate (83), isoamylalcohol (82), ethylhexanoate (80), diethylsuccinate (77), and 2-phenylethylalcohol (75). The most prominent attributes associated to these compounds are those of black-fruit, red-fruit, strawberry, raspberry, banana, dry-fruit, cheery and spicy. PCA indicated that the most prevalent aroma descriptors for BG wines are black fruit, dried fruit, red fruit, confectionery, and spicy. Although dry-fruit, black-fruit, and spicy notes are more prevalent in wines from Diyarbakır, red-fruit and confectionary odours are more prevalent in wines from Denizli and Manisa. Red-fruit attributes in wines were positively correlated with diethyl-dl-malate, ethyl-butanoate, ethyl-hexanoate, ethyl-octanoate, ethyl-decanoate, ethyl-3-methylbutanoate, and ethyl-2-methylbutanoate, depending on PLSR. Ethyl-2-hydroxy-methylpentanoate, 4-ethoxycarbonyl-gamma-butyrolactone, gamma-nonalactone, pantolactone, and ethyl-2-methyl-propanoate were positively correlated with the dark fruit attribute of wines. Ethyl-2-hydroxy-4-methyl-pentanoate and gamma-nonalactone compound, which gives the odours of black fruit (blackberry), is particularly noticeable in Diyarbakır wines.

Research on Ecosystem Service Consumption in Guilin City

Research on ecosystem service consumption not only helps to reveal the utilization intensity and management level of the ecosystem in Guilin, but it also provides a scientific basis for ecosystem investment, trade, subsidies and taxation by the Guilin government departments. Based on household survey data of urban and rural ecological consumption, the physical quantity accounting method is adopted for multivariate statistical analyses, such as analysis of variance and multiple comparison. This analysis reveals the differences and changes in the consumption level, consumption structure and consumption pattern of the main ecological products in Guilin among the various counties. The results fit into four main themes. (1) The annual per capita consumption of the main ecological products in Guilin varies either extremely significantly or significantly among the counties, but the consumption level of ecological products varies according to the type of products. There are significant or extremely significant differences in the annual per capita consumption of cereals, melons and fruits, pork, poultry, beef and mutton, fresh eggs and milk between urban and rural residents. (2) There are extremely significant differences in the annual per capita consumption of fruits, pork, poultry, beef and mutton, fish, fresh milk and vegetable oil among urban residents in different counties. There are also extremely significant differences in the annual per capita consumption of cereals, pork, poultry and alcohol among rural residents in different counties, and significant differences in the annual per capita consumption of fresh eggs and milk. The consumption level of ecological products by urban and rural resident varies with the type of products. (3) The ecological consumption patterns of all counties in Guilin mainly follow the “cereal + vegetable + fruit + meat” pattern for urban residents and the “cereal + vegetable + meat” pattern for rural residents (except for the rural residents in Pingle, which show the “cereal + vegetable” pattern). The consumption structure of urban residents is better than that of rural residents. (4) There is a large gap between the ecological consumption of urban and rural residents in Guilin and China′s recommended standards, except for cereals and meat. The main problems are excessive meat intake, and insufficient intake of dark vegetables, fruits, eggs, milk and fish. Therefore, we should make full use of forestland, grassland, water and other resources in the area, and vigorously develop fishery, fruit and vegetable production and herbivorous animal husbandry to meet people′s ecological needs for dark fruits and vegetables, eggs, milk and fish in Guilin City.

Impact of skin contact time, oak and tannin addition on the chemical composition, color stability and sensory profile of Merlot wines made from flash détente treatment

The ability to create differentiated red wine styles is key to meeting the diverse preferences of wine consumers. This study investigated the composition and style of Merlot wines made from flash détente (FD) treated must fermented with different levels of grape solids and skin contact time, and the potential for pre-fermentation addition of enotannin (0.4 g/L) or oak chips (4 g/L) to stabilize color. Off-skins fermentations, with or without addition of enotannin, gave wines with enhanced red fruit and confectionery characters (P = 0.0001), whereas addition of oak chips gave wines with prominent dark fruit, vanilla, toasty and allspice characters (P = 0.0001). However, additives did not improve wine color stability. Macerative fermentation of FD must enhanced dark fruit, body and astringency ratings (P = 0.0001), with FD wines exhibiting less intense green, savory and dusty notes (P = 0.0001). The study demonstrated solids removal had a greater influence on wine composition and style than skin contact time.

Freeze-Killed Leaf Material Causes Atypical Aromas and Astringency in Cabernet Sauvignon

<h3>Background and goals</h3> Washington State Cabernet Sauvignon wines made from fruit harvested after an autumn freeze have been shown to present potpourri, floral, and rose-like aromas. These aromas are described as atypical by Washington State winemakers and the affected wines are considered “rose-tainted” or “frost-tainted.” Anecdotal evidence suggests that the inclusion of freeze-killed leaf material (FKLM) in the fermentation is the source of the taint. <h3>Methods and key findings</h3> Freeze-killed leaves were hand-collected from Cabernet Sauvignon vines in the Horse Heaven Hills, then crushed and added to Cabernet Sauvignon must at four addition rates: 0.0, 0.5, 2.0, and 8.0 g/kg. The Cabernet Sauvignon fruit was not exposed to freezing temperatures prior to harvest. Gas chromatography-mass spectrometry identified 60 volatile and semi-volatile organic compounds that correlated with FKLM addition. Additionally, the phenolic chemistry showed reduced concentrations of anthocyanin, tannin, and iron-reactive phenolics. Descriptive sensory analysis found that adding FKLM significantly increased the intensity of floral aroma, herbaceous/straw aroma, artificial fruit aroma, and floral aftertaste, but also decreased the intensity of dark fruit aroma and astringent mouthfeel. <h3>Conclusions and significance</h3> We estimate that approximately three freeze-killed leaves per vine will produce taint characteristics. These results clearly show the impact of freeze-killed grapevine leaves on Cabernet Sauvignon wine quality and provide convincing evidence of the taint’s source.

Polyphenols composition and the biological effects of six selected small dark fruits

The health-promoting activities of fruits are in the limelight in view of the growing risks posed by civilisational diseases and are connected with polyphenols. The present study examined bilberry, blueberry, blackcurrant, redcurrant, cherry and plum for their polyphenolic content and biological activities. The contents of total polyphenolic compounds and their subclasses were determined. Liquid chromatography high-resolution mass spectrometry was used to characterise the polyphenolic profiles. Small dark fruits' antioxidant, anti-inflammatory, and anti-cholinesterase activities were also extensively determined. Significant qualitative and quantitative differences in the analysed fruits' polyphenols composition and biological activities were demonstrated. The highest polyphenolic contents and antioxidant activities were established in blackcurrant fruit, but bilberry also had our attention due to an additional mild influence on antioxidant enzymes. The condensed tannin content in small dark fruits is developed. All tested fruits exhibit anti-inflammatory and anti-cholinesterase activities.

RESULTS OBTAINED FROM SWEET CHERRY BREEDING IN IAŞI, ROMANIA

From 1994 - 2016, the Research Station for Fruit Growing (RSFG) Iași approved 28 cherry cultivars, of which three were early cultivars (Cetăţuia, Cătălina and Amaris), 20 were middle maturation cultivars (Maria, Golia, Ştefan, Bucium, Iaşirom, Tereza, Lucia, Radu, Oana, Alexus, Andreiaş, Ludovan, Cociuvaş, Iosifan, Paulică, Mihailis, Muşatini, Elaiaşi, Amar Maxut, and Amar Galata), and five had late maturation (Andante, Marina, Croma, Margonia, and George). Van, as the most widespread cultivar in Romanian orchards, was used as a control. The sweet cherry cultivars were created through direct hybridisation or free pollination. Maria Cultivar is the first Romanian self-fertile cultivar. The locally approved bitter cherry biotypes are Amar Maxut with black fruit, Amar Galata with double-coloured fruit, and Amaris with dark red fruit. Regarding the tree’s vigour, cultivars Amaris, Tereza, Ştefan, and Golia recorded weak vigour, in comparison with the other cultivars, which had medium vigour. Bitter-tasting cherry cultivars have semi-firm pulp with semi-adherence to the stone, and the fruit weight was under 7 g. All 28 cultivars presented high precocity, productivity, fruit quality, and resistance to frost, drought, and diseases.

Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data

Understanding how wine compositional traits can be related to sensory profiles is an important and ongoing challenge. Enhancing knowledge in this area could assist producers to select practices that deliver wines of the desired style and sensory specifications. This work reports the use of spectrofluorometry in conjunction with chemometrics for prediction, correlation, and classification based on sensory descriptors obtained using a rate-all-that-apply sensory assessment of Cabernet-Sauvignon wines (n = 26). Sensory results were first subjected to agglomerative hierarchical cluster analysis, which separated the wines into five clusters represented by different sensory profiles. The clusters were modelled in conjunction with excitation-emission matrix (EEM) data from fluorescence measurements using extreme gradient boosting discriminant analysis. This machine learning technique was able to classify the wines into the pre-defined sensory clusters with 100 % accuracy. Parallel factor analysis of the EEMs identified four main fluorophore components that were tentatively assigned as catechins, phenolic aldehydes, anthocyanins, and resveratrol (C1, C2, C3, and C4, respectively). Association of these four components with different sensory descriptors was possible through multiple factor analysis, with C1 relating to ‘dark fruits’ and ‘savoury’, C2 with ‘barnyard’, C3 with ‘cooked vegetables’ and ‘vanilla/chocolate’, and C4 with ‘barnyard’ and a lack of C1 descriptors. Partial least squares regression modelling was undertaken with EEM data and sensory results, with a model for perceived astringency being able to predict the panel scores with 68.1 % accuracy. These encouraging outcomes pave the way for further studies that relate sensory traits to fluorescence data and move research closer to the ultimate goal of predicting wine sensory expression from a small number of compositional factors.

Consumer perspectives of wine typicity and impact of region information on the sensory perception of Cabernet Sauvignon wines

Region of origin is used in marketing of wine and by consumers as a wine quality indicator. To better understand wine consumers’ purchase decisions, sensory perception, and wine liking in connection with wine provenance, this study used regular wine consumers (n = 112) to evaluate two Cabernet Sauvignon wines from each of four wine producing regions through hedonic rating and rate-all-that-apply (RATA) testing in conjunction with pre- and post-tasting questionnaires. The majority of consumers rated the region of origin stated on the label as important for purchase intent and for deciding the price they were willing to pay for a wine. The questionnaire also revealed that consumers were familiar with the wine typicity concept, but seemed to consider it only as an extrinsic characteristic rather than an intrinsic aspect of the wine. By randomly dividing the consumers into two groups (n = 56 each), one having information on the origin of samples and the other tasting without such knowledge, it was demonstrated that origin information had a positive impact on hedonic scores. Sensory profiling revealed that origin information did not impact the sample sensory characterisation, and liking for both groups was related to ‘full body’, ‘jammy’, and ‘dark fruits’ attributes. Some regional profile features were apparent for the samples, such as ‘minty’ for Coonawarra and savoury attributes for Bordeaux. Overall, this work highlighted that consumers could differentiate wines from distinct regions on the basis of sensory characteristics.

Consumer understanding of beer and wine body: An exploratory study of an ill-defined concept

Body is a key sensory characteristic for beverage acceptability, drinkability and an important consideration when making a purchase decision. Evidence suggests that consumers perceive low-alcohol beverages as lacking body. Despite the significance of body, little is known about consumer's understanding of the term. This paper employed a qualitative approach to gain insights into regular beer and wine consumers' understanding of beer and wine body in the UK. Focus group (FG) and the Free Choice Description (FCD) techniques helped explore the term with frequent beer and wine consumers (n = 90). In contrast with most research within alcoholic beverages which has focused on body perception as a one-dimensional viscosity component, this paper identified other sensory characteristics and compositional factors for both beer and wine that were perceived to contribute to body perception from a consumer perspective. It was evident from the present exploratory study that body constituted several modalities, including flavour, mouthfeel and aroma. Other essential factors for beer and wine body perception included appearance and overall beverage quality. It was also demonstrated that specific flavours, including dark fruit (blackberry, cherry, plum), citrus and tropical fruit flavours, Maillard reaction and cereal, as well as the barrel-age flavours (chocolate, coffee, caramel, smoke, grain, oak, roasted malt) were important for body perception. Mouthfeel attributes, such as velvety, smooth, and creamy, were also perceived to be responsible for body perception in beer and wine. Overall, findings from this study are compared across beverage types to provide direction to researchers and new-product developers on the key factors contributing to body perception from the consumer perspective.

Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash détente treated must fermented off-skins

This study investigated the color, phenolic, polysaccharide, volatile and sensory profiles of Cabernet Sauvignon wines made from flash détente (FD) treated musts fermented at different temperatures (16, 24 or 32 °C), with and without suspended grape solids. Low fermentation temperature and low solids content increased the concentration of esters, whereas the opposite conditions increased the concentration of fusel alcohols, polysaccharides and glycerol. Higher fermentation temperatures also increased linalool concentration independent of solids content. Traditional maceration fermentation conditions gave the highest concentration of fusel alcohols and 1-hexanol relative to FD treatments. Pre-fermentation removal of grape solids from FD juice created wines with increased red fruit and confectionery attributes, whereas inclusion of 3.5% grape solids increased dark fruit notes. In comparison, control wines had significantly higher green and savory attributes compared to wines from FD treatments. Research findings demonstrated the potential for FD to be used to create differentiated red wine styles.

Expression analysis of MYB genes in different apple cultivars with distinct coloration pattern during fruit maturation

Abstract Anthocyanins are water-soluble pigments responsible for red, pink, purple or blue coloration in the flesh and/or skin of apple fruit. Since consumers prefer anthocyanin rich fruits due to their health benefits, anthocyanin content is an important trait for marketability of apples. Synthesis and accumulation of anthocyanins are controlled by environmental and genetic factors such as transcription factors (TFs). Two-repeat (R2R3) MYB TFs are involved in the regulation of anthocyanin biosynthesis in plants. In this study, the expression of the MdMYBA and MdMYB3 genes encoding R2R3 type MYB TFs were analyzed in apple cultivars with fruit skin color from green to dark red at different growth stages. Fruit samples were collected from “Scarlet Spur”, “Galaxy Gala”, Golden Delicious” “Granny Smith” apple cultivars with dark red, light red, yellow and green fruits, respectively, at four different time periods after full-bloom. Total RNA was isolated from the peel of the collected fruits and the expression of the MdMYBA and MdMYB3 genes was analyzed by real-time RT-PCR. The expression of the MdMYBA gene started to increase at 92 DAFB and thereafter in red-skin apples; however, no expression was observed at any time points in yellow or green-skin apple cultivars. On the other hand, the MdMYB3 gene was expressed in red-skin and yellow-skin apple cultivars starting at 55 DAFB, but no expression was observed in green apple cultivar at any time of fruit maturation. The expression levels of the MdMYBA and MdMYB3 genes varied in apple fruits with different skin coloration indicating that they play a role regulation of the anthocyanin biosynthesis in apple cultivars during fruit maturation.

Do dietary patterns and morbidities have a relationship with primary infertility among women? A study from NFHS-4 (2015-16), India.

This study assessed the rate of primary infertility and its associated factors among 402,807 currently married women aged 20-49 years in India using National Family Health Survey-4 data collected in 2015-2016. Dietary patterns and selected morbidities were included as independent variables, and socioeconomic variables were considered as covariates. Bivariate and multivariate analyses were done to estimate the prevalence of primary infertility and assess its association with the selected variables, respectively. The rate of primary infertility among currently married women in India in 2015-16 was 1.9% and this was significantly associated with younger age (<35 years), higher age at marriage (≥18 years), urban residence, higher secondary or above education and poverty. The consumption of dairy products (OR = 0.79, CI = 0.73-0.86), dark green leafy vegetables (OR = 0.57, CI = 0.39-0.81) and fruit (OR = 0.88, CI = 0.77-1.01) significantly reduced the odds of primary infertility. Daily consumption of fish and aerated drinks was related to 1.06-1.21 times higher odds of primary infertility. Overweight/obesity, high blood pressure and high blood glucose levels were associated with 1.08-1.21 times elevated odds of primary infertility. Thyroid disorder (OR = 1.38, CI = 1.21-1.60), heart disease (OR = 1.17, CI = 1.16-1.19) and severe anaemia (OR = 1.24, CI = 1.00-1.53) were associated with an increased likelihood of primary infertility among women (OR 1.17-1.39, CI 1.00-1.60). The findings provide compelling evidence that primary infertility among women is related to dietary patterns and morbidities. Interventions and programmes targeting the promotion of healthy diets and lifestyles could be beneficial in addressing the issue of primary infertility among women.

UJI TOKSISITAS EKSTRAK ETANOL DAUN JAMBU BIJI AUSTRALIA (Psidium guajava L) DENGAN METODE BSLT (Brine Shrimp Lethality Test)

ABSTRACTGuava is one of the plants that can traditionally be used for the treatment of diseases. Many kinds of guava, one of which is the Australian guava has the characteristics of roots, stems, leaves, dark red fruit. This study aims to determine the toxicity of the ethanol extract of Australian guava leaves (Psidium guajava L) using the BSLT (Brine Shrimp Lethality Test) method and determine the chemical content of Australian guava leaves (Psidium guajava L). The extract was made by the ultrasonic method using 96% ethanol solvent. Toxicity tests were carried out using 48-hour-old Artemia salina Leach shrimp larvae. The toxic effect of the extract was identified by the percentage of shrimp larvae mortality using probit analysis (LC50). From the research results, phytochemical content includes tannins, flavonoids, alkaloids, terpenoids and saponins, and flavonoid compounds have the highest content compared to the others. Research shows that the ethanol extract of Australian guava leaves is of a moderate category (LC50 441,977 ppm).Keywords :Australia guava leaves, BSLT, Artemia salina L, Ultrasonic

Variability in chemical composition of eggplants and sweet peppers

Variability in chemical composition of eggplants and sweet peppers