Higher Ascorbic Acid Content Research Articles

Six tree species physiological responses to air pollution in Pulogadung Industrial Estate, East Jakarta, Indonesia and Universitas Indonesia Campus, Depok, Indonesia

<span>Air pollution is a global issue that has a harmful impact on living things and the environment. It is commonly recognized that bioremediation, including the use of tree plants, helps reduce air pollution. Tree plants can respond physically to air pollution. The value of the air pollution tolerance index (APTI) can be used to determine the physiological response. Based on APTI values, this study seeks to determine the tolerance levels and physiological response differences of six tree plant species (<em>Mangifera indica, Pterocarpus indicus</em>, <em>Cerbera odollam</em>, <em>Pometia pinnata</em>, <em>Syzygium myrtifolium</em>, and <em>Swietenia macrophylla</em>) in Pulogadung Industrial Estate, East Jakarta and Universitas Indonesia (UI) Campus, Depok. Environmental factors and APTI values with relative water content parameters, leaf extract pH, ascorbic acid content, and total chlorophyll content were measured in six kinds of tree plants at both research sites. The maximum APTI score in the Pulogadung Industrial Estate was 9.79 0.13, indicating that <em>Mangifera indica</em> plants are air pollution tolerant. Meanwhile, <em>Pterocarpus indicus </em>is classified as sensitive to air pollution, with the lowest APTI score of 6.59 0.18 at the UI Campus, Depok. The APTI test results revealed that tolerant species had high relative water content (RWC) values and ascorbic acid concentration, whereas sensitive species had low RWC values and poor total chlorophyll content.</span>

Genome-Wide Identification and Comparative Transcriptome Methods Reveal FaMDHAR50 Regulating Ascorbic Acid Regeneration and Quality Formation of Strawberry Fruits.

Ascorbic acid (AsA) is a crucial water-soluble antioxidant in strawberry fruit, but limited research is currently available on the identification and functional validation of key genes involved in AsA metabolism in strawberries. This study analyzed the FaMDHAR gene family identification, which includes 168 genes. Most of the products of these genes are predicted to exist in the chloroplast and cytoplasm. The promoter region is rich in cis-acting elements related to plant growth and development, stress and light response. Meanwhile, the key gene FaMDHAR50 that positively regulates AsA regeneration was identified through comparative transcriptome analysis of 'Benihoppe' strawberry (WT) and its natural mutant (MT) with high AsA content (83 mg/100 g FW). The transient overexpression experiment further showed that overexpression of FaMDHAR50 significantly enhanced the AsA content by 38% in strawberry fruit, with the upregulated expression of structural genes involved in AsA biosynthesis (FaGalUR and FaGalLDH) and recycling and degradation (FaAPX, FaAO and FaDHAR) compared with that of the control. Moreover, increased sugar (sucrose, glucose and fructose) contents and decreased firmness and citric acid contents were observed in the overexpressed fruit, which were accompanied by the upregulation of FaSNS, FaSPS, FaCEL1 and FaACL, as well as the downregulation of FaCS. Additionally, the content of pelargonidin 3-glucoside markedly decreased, while cyanidin chloride increased significantly. In summary, FaMDHAR50 is a key positive regulatory gene involved in AsA regeneration in strawberry fruit, which also plays an important role in the formation of fruit flavor, apperance and texture during strawberry fruit ripening.

Effect of Various LED Light Qualities, Including Wide Red Spectrum-LED, on the Growth and Quality of Mini Red Romaine Lettuce (cv. Breen).

Recently, LEDs with various light qualities have been used in closed plant factories, and they are known to have different effects on the growth and quality of crops. Therefore, this study was conducted to investigate the change in growth and quality in mini red romaine lettuce using LEDs with various light qualities. Wide red spectrum (WRS)-LEDs, blue (B)-LEDs, blue + red (BR)-LEDs, red (R)-LEDs, and white (W)-LEDs were used as the artificial light sources. Regarding growth, the R-LED treatment showed the most positive effect, but the leaf shape was not normal and the Hunter b* value was not suitable because it was higher than that of the other treatments. The Hunter a*, SPAD, and NDVI values of the B- and BR-LED treatments were effective, but this was not the case for those of the R- and W-LED treatments. The anthocyanin reflectance index 1 (ARI1) was 20 times higher in the B-LED treatment than in the R-LED treatment, and the ascorbic acid content was the highest in the WRS-LED treatment. In the sensory evaluation, bitterness and sweetness showed opposite tendencies. Regarding the overall preference, the BR-LED treatment received the highest score. Correlation analysis showed that the bitterness was closely correlated with the anthocyanin content and leaf color. Taken together, BR-LEDs provided a good top fresh weight, dark red leaves, and high anthocyanin and ascorbic acid contents, with the highest overall preference; therefore, BR-LEDs were the most suitable for the cultivation of mini red romaine lettuce.

Quality evaluation of citrus varieties based on phytochemical profiles and nutritional properties.

China is one of the major producers and exporters of various kinds of citrus fruits. As one of China's major citrus planting bases, Sichuan has a citrus planting area that exceeds 400,000 hectares. Meanwhile, citrus cultivation has become one of the important agricultural pillar industries in the region. Citrus fruits are reported to show various health-promoting effects, especially antioxidant activity. However, reports on the functional, nutritional and qualitative characteristics of different citrus varieties in Sichuan are still scarce. The quality attributes (color parameters, shape, and size), juice properties (titratable acids and total soluble sugar), mineral elements, and health-promoting nutritional and functional components (protein, carbohydrates, fat, dietary fiber, ascorbic acid, phenolic acids, and flavonoids), as well as antioxidant properties of 10 typical citrus varieties cultivated in Sichuan, were systematically investigated and analyzed. Significant differences among different citrus varieties were found. In particular, the total soluble sugar content of Mingrijian was higher than that of other citrus, suggesting its potential for fresh consumption and food processing. Moreover, a total of five flavonoids and nine phenolic acids were identified and quantified. Yuanhong, with higher contents of ascorbic acid and phenolic acids, was considered to be a valuable variety with excellent antioxidant capacity and can be used for value-added processing in the food industry. Principal component analysis and hierarchical cluster heatmap analysis suggested that there were significant differences among the 10 citrus varieties. Correlation analysis confirmed the significant contribution of ascorbic acid and phenolic acids to antioxidant capacity in citrus. The results can provide some references for the cultivation and selection of nutritious citrus fruits.

Anatomical Structure and Phytochemical Analysis of the Leaf, Stem and Root of Hydrangea Tree (<i>Hydrangea arborescens</i> L.)

The relevance of the study is due to insufficient knowledge of the biological characteristics of hydrangeas. The aim of the research was to identify the anatomical and diagnostic features, as well as the chemical composition of the arborescent hydrangea (Hydrangea arborescens L.) from the collection of the South Ural Botanical Garden-Institute of the Ural Federal Research Center of the Russian Academy of Sciences. As a result of the research, it was found that the diagnostically significant features of the leaf of this type of hydrangea are the structure of the cells of the epidermis of the upper and lower sides of the leaf, the presence of an anomocytic stomatal apparatus on the lower side of the leaf, crystalline inclusions of calcium oxalate in the form of rafids on the upper and lower sides of the leaf, and simple hairs with coarse warty surface, multicellular base, as well as simple sinuous hairs on the underside of the leaf. Phytochemical analysis of leaves, stems and roots confirmed the presence of coumarins, ascorbic acid and tannins in them, and flavonoids in leaves. It has been established that the highest content of ascorbic acid (0.28 ± 0.014%) and tannins (7.13 ± 0.639%) is observed in the leaves of Hydrangea arborescens, coumarins in terms of umbelliferone in the roots (0.41 ± 0.007%), and the content of flavonoids in the leaves was 1.14 ± 0.048%.

BIOLOGICALLY ACTIVE COMPOUNDS TRANSFORM DURING THE RIPENING STAGES IN GREENHOUSE TOMATOES

Currently, the selection of tomatoes with a high content of biologically active substances and antioxidant properties at the large green and breaker stage is relevant since mature tomatoes cannot tolerate storage and transportation. For this purpose, 11 tomato genotypes, chosen in a preliminary study in 2018–2020 from the Genetic Collection of Plant Resources of Federal State Budgetary Scientific Institution Federal Scientific Vegetable Center (FSBSI FSVC), Moscow, Russia, and Tomato Genetics Resource Center (TGRC), the University of California, Davis, USA, for further studies during 2020–2022 for antioxidant pool changes: measuring the contents of chlorophyll, lycopene, β-carotene, ascorbic acid, and lutein. The experiment arranged in a randomized complete block design proceeded in the film unheated greenhouses. The results showed five promising tomato genotypes, i.e., VFN Hi Sugar, VS-420, Paul Robeson, Black Cherry, and VS-410. The genotype Black Cherry fruits with breaker ripeness contained 42% lycopene and 93% β-carotene, while the genotype Paul Robeson at the same stage contained 80% β-carotene. The three other tomato genotypes, viz., VFN Hi Sugar, VS-420, and Paul Robeson, also gave a higher content of ascorbic acid in the fruits at the breaker ripening stage.

Effects of pre-drying methods on physicochemical, textural and color quality attributes of explosive puffed dried mandarin snacks

The effect of the pre-drying processes on the physical, chemical, microstructural, color, textural and sensory properties of mandarin chips was studied. The aim of the study is to investigate the effects of different pre-drying methods (microwave drying (MD), hot air drying (HAD), freeze-drying (FD), osmotic dehydration (OD) and microwave combined with hot air drying (HAD + MD) on mandarin chips dried with the explosive puffing drying (EPD) method. Pre-dried mandarins until the moisture content of 70% (wb) were dried at 25 kPa, 60 °C for 180 min by EPD. The hybrid method HAD + MD + EPD was shown to be the most effective method for decreasing the moisture content and water activity (aw). It was concluded that the crust structure created during the pre-drying process affected the final product’s bulk density and volumetric expansion (VE) characteristics. Therefore, the HAD + MD + EPD combination reduced porosity in mandarin snacks, resulting in lower hardness and increased crispness. Mandarin snacks produced with the FD + EPD method had the highest ascorbic acid content (297.93 ± 1.92 mg/100 gDM), total phenolic content (181.82 ± 1.05 mgGAE/100 gDM), and antioxidant activity (220.18 ± 0.46 TEAC/100 gDM), whereas samples produce with the HAD + MD + EPD method had the highest total carotenoid content and, when the sensory properties were evaluated, the highest crispness and lowest hardness value. In today’s world, where healthy snack intake is becoming more common, our study has shown that the HAD + MD + EPD method is an innovative and effective drying method for developing mandarin chips as a healthy snack food while protecting its functional and textural characteristics.

Pineapple waste in animal feed: A review of nutritional potential, impact and prospects

Abstract Pineapple is a commodity and economic fruit with a high market potential worldwide. Almost 60% of the fresh pineapple, such as peels, pulp, crowns and leaves, are agricultural waste. It is noteworthy that the waste has a high concentration of crude fibre, proteins, ascorbic acid, sugars and moisture content. The pineapple waste utilisation in animal feed has recently drawn the attention of many investigators to enhance growth performance and concomitantly reduce environmental pollution. Its inclusion in animal feed varies according to the livestock, such as feed block, pelleted or directly used as a roughage source for ruminants. The pineapple waste is also fermented to enrich the nutrient content of poultry feed. To date, the inclusion of pineapple waste in animal feed is optimistic not only for livestock but also for farmed fish. Indeed, it is an ideal strategy to improve the feed supply to the farm. This paper aims to overview the source, nutritional composition, and application of pineapple waste in animal feed. The recent findings on its effect on animal growth performance, nutrition and disease control are discussed comprehensively and summarised. The review also covers its benefits, potential impacts on sustainable farming and future perspectives.

Proximate Composition of some Indigenous Plant Species having Ethno-medicinal Importance

The present investigation was intended to study the phytochemical composition as well as juice characteristics of seven plant samples viz. S. cumini L., S. fructicosum Roxb. DC., Basella alba L., Basella rubra L., R. indica L., R. damascena Mill. and R. bracteata J.C. Wendl. collected from different places of Jorhat district, Assam, India. R. indica L., R. damascena Mill. and R. bracteata J.C. Wendl. of Rosaceae family was found with higher ascorbic acid content (139.84mg/100g, 142.72 mg/100g and 120.93 mg/100g) as well as total phenolic content (1516.52 mg GAE/100g, 1380.67 mg/100g and 1347.23 mg GAE/100g). Fruits of Basella rubra L. had higher total flavonoid content (292.52 mg QE/100g) followed by fruits of Basella rubra L. (262.88 mg QE/100g) and flowers of Rosa bracteata J.C. Wendl. (196.12 mg QE/100g). Fruits of S. cumini L. are found to be rich in anthocyanin content (124.87 mg/100g) as well as total ash (1.84%) and minerals like phosphorus (32.53 mg/100g), sodium (96.24 mg/100g), calcium (142.36 mg/100g) and potassium (252.44 mg/100g). Higher iron content (4.37 mg/100g) was quantified in fruits of Basella rubra L.

Ascorbic Acid Content and Antioxidant Activities of White and Brown Teff [Eragrostic tef (Zucc.)Trotter] Grains and Injera.

Teff [Eragrostis tef (Zuccagni) Trotter] is a cereal grain originating in Ethiopia as a staple food for millions of people. Its grain is a gluten-free superfood and got acceptance as a medicinal ingredient. Therefore, it is worthwhile to determine the antioxidative activities and L-ascorbic acid contents of teff grain and its baked food (injera). This study aimed to determine the ascorbic acid contents and antioxidant activities in the aqueous extract of the white and brown teff grains and their injera samples using iodimetric titration and UV-Vis spectrophotometric methods, respectively. The ascorbic acid contents in the white and brown teff ranged from 67.9-112.6 mg/100 g and 69.2-117.2 mg/100 g, respectively, and those in injera of the selected teff samples ranged from 30.5-32.9 mg/100 g and 37.3-43.0 mg/100 g, respectively. The antioxidant activities ranged from 1.26-7.04 μmol AAE/g for the white teff grains, 1.44-6.29 μmol AAE/g for the brown teff grains, 1.81-2.47 μmol AAE/g for white teff injera, and 3.89-4.86 μmol AAE/g for the brown teff injera samples. Findings of the present study have revealed that white teff and brown teff grains and their injera were found to have a higher content of ascorbic acid than commonly consumed grains and vegetables. No significant difference (α = 0.05) has been observed between the two varieties of teff grains with respect to the ascorbic acid content and antioxidant activities. However, there was a statistically significant difference (α = 0.05) in the ascorbic acid content and antioxidant activities between the teff grains and their injera samples. Therefore, this study indicated that teff grains and injera are rich in ascorbic acid content and antioxidant activities as compared to other cereal grains and are very crucial for human nutrition and health.

Seaweed Extract as a Biostimulant Agent to Enhance the Fruit Growth, Yield, and Quality of Kiwifruit

The kiwifruit [Actinidia deliciosa (A. Chev.) C.F. Liang & A.R. Ferguson] has attained significant importance for commercial cultivation in the mid-Himalayan region of the Indian subcontinent during the last three decades. The fruit quality matching international standards has remained a concern. Keeping in mind the bio-stimulatory effects of seaweed extract, a marine bioactive component in horticultural crops, the current study conducted to elucidate the impact of seaweed extract on kiwifruit growth, yield, and quality was conducted in the Department of Fruit Science’s kiwifruit block at Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Himachal Pradesh, India. For the studies, nine-year-old Allison kiwi vines of uniform size and vigor were planted at a spacing of 4 m × 6 m. With 11 treatments, the experiment was set up in a randomized block design viz, T1: Spray treatment of 1000 ppm (seaweed extract) SWE at fruit set (FS); T2:Spray treatment of 2000 ppm SWE at FS; T3: Spray treatment of 3000 ppm SWE at FS; T4: Spray treatment of 1000 ppm SWE at FS and 10 days after Fruit set (FS); T5: Spray treatment of 2000 ppm SWE at FS and 10 days after FS (DAFS); T6: Spray treatment of 3000 ppm SWE at FS and 10 days after FS; T7: Fruit dip treatment of 1000 ppm SWE at 10 days after FS; T8: Fruit dip treatment @ 2000 ppm SWE at 10 days after FS; T9: Fruit dip treatment @3000 ppm SWE at 10 days after fruit set; T10: Fruit dip treatment @ 5 ppm CPPU at 10 days after fruit set; T11: Control. The current study compared several seaweed extract treatments, which were applied at various times and concentrations, to N-(2-chloro-4-pyridyl)-N-phenyl-urea (CPPU-5ppm) and untreated control. Seaweed extract (SWE) dip at 3000 ppm 10 days after the fruit set produced significant growth in fruit length and diameter in growing kiwifruit, which was non-significant with CPPU treatment and superior to control. The shape index, fruit weight, and total fruit yield were also found to be the highest with the same treatment. Fruit quality parameters, namely fruit soluble solids contents (SSC) and total sugars, were recorded at a maximum with the SWE Spray dose of 3000 ppm at FS and 10 DAFS. The SSC: Acid ratio and reducing sugars were recorded as the highest with an application of SWE dip at 3000 ppm 10 DAFS. The application of SWE dip at 2000 ppm 10 DAFS) was found to advance the harvesting maturity by 6 days and also exhibited the lowest physiological loss in weight (% PLW) with the highest ascorbic acid content. After 15 days of storage at ambient room temperature (25 ± 2 °C), the application of SWE dip at 3000 ppm 10 DAFS recorded the highest SSC acid ratio and the lowest titratable acidity. Thus, the application of seaweed extract dip at 3000 ppm 10 days after the fruit set can be recommended to the farmers as an appropriate alternative to the chemical treatment.

Influence of the pulp of Mangifera indica and Myrciaria dubia on the bioactive and sensory properties of ice cream

Ice cream is a widely consumed product in the world. Unfortunately, its standard presentation is very poor in nutraceuticals; fruits such as Mangifera indica and Myrciaria dubia have an important bioactive potential, which can be used to enrich this type of product in phytochemicals. However, maintaining the health and sensory aspects of a functional ice cream is still under investigation. The influence of Mangifera indica and Myrciaria dubia pulp on the bioactive and sensory properties of ice cream was studied. Four ice cream treatments were prepared with Mangifera indica (15% and 20%) and Myrciaria dubia (5% and 10%). Ascorbic acid content (reduction of 2,6 dichlorophenolindophenol), total phenolic content (Folin-Ciocalteu reaction) and antioxidant capacity (DPPH radical inhibition) were evaluated in addition to a sensory sorting test. The treatments with 10% Myrciaria dubia showed the highest ascorbic acid contents (83.46 and 71.27 mg/100g), total phenolic compounds (80.10 and 79.06 mgGAE/100g) and antioxidant capacity (61.0 and 64.05 mg ice/ml solvent) compared to the 5% treatment and the control; while the influence of Mangifera indica on these parameters was relatively minor. However, sensory evaluation showed that T3 (5% Myrciaria dubia; 20% Mangifera indica) were the most preferred, outperforming the control ice cream. It is evident that Myrciaria dubia stands out for its high ascorbic acid content, total phenolic compounds and antioxidant capacity of the ice cream while Mangifera indica improves its sensory aspect, allowing an overall balance of sweet-acid taste pleasant to the consumer and maintaining its health properties.

Optimization of Nutritional Composition, Bioactive Compounds and Antioxidant Activity in Broccoli (Brassica oleracea) Microgreen Sprinkler using Alternate Drying Techniques

Background: Fresh microgreens are nutrient dense crops with high moisture content, thus have a short life span. Application of different drying techniques enhanced its shelf life but leads to nutrient losses. There is permanent need to enhance the nutrient retention in dried microgreen. Methods: The research study of microgreens investigated during 2019-2020 at Punjab Agricultural University. Broccoli (Brassica oleracea var. Palam Samridhi) seeds were soaked overnight and grown in outdoor setting and harvested at 10th day after germination. The harvested broccoli microgreens were dried using shade drying, tray drying and microwave drying. Dried samples were analyzed for nutritional parameters. Result: Microgreens contain significantly higher nutrients (Ca, Fe, Zn, Mg, K, ascorbic acid and b carotene), bioactive compounds (chlorophyll, total flavanoids and total phenols) and antioxidant activity as compared to their sprouts and mature counterparts. These are excellent sources of Fe, Ca, Zn, Mg, Vitamin C and beta carotene (pro-vitamin A), meeting per cent estimated average requirements (EAR) of 536%, 373%, 264%, 228%, 38%, 20% for Indian adult. To address the problem of perishability, there is a need to prolong their shelf life while retaining the nutritional quality. The present research has identified the optimum drying technique, on basis of nutrient retention, from a set of alternate techniques. Significant higher content of ascorbic acid (16.80 mg/100 g), chlorophyll (3.63 g/100 g), antioxidant activity (67.55%), Zn (35.23 mg/100 g), Fe (57.66 mg/100 g), Ca (2857 mg/100 g), K (334.23 mg/100 g) and Mg (706.43 mg/100 g) were observed in microwave dried microgreens. Incorporation of dried microgreen powder in food sprinkler resulted in a significant increase in vitamins, minerals, bioactive compounds and antioxidant activity as compared to the control.

Profile of Bioactive Compounds in Orange Juice Related to the Combination of Different Scion/Rootstocks, Packaging and Storage

Citrus scion/rootstock combinations alter the concentration of bioactive compounds in orange juice. The shelf life of freshly squeezed juice can be maximized through packaging and storage. The profiles of ascorbic (AA), dehydroascorbic acid (DHAA), and phenolic compounds were analyzed in juices of four sweet orange scions, Sanguínea de Mombuca (SM), Rubi (R), Lue Gin Gong (LGG), and Valência Delta Seedless (VDS), grafted onto ‘Rangpur’ lime (RL) and ‘Swingle’ citrumelo (SC) rootstocks. The juices obtained from the combination of the ‘Rubi’ orange in both rootstocks stood out by their higher concentration of ascorbic acid (AA) and dehydroascorbic acid (DHAA). Overall, all SC-grafted scions showed higher AA and DHAA and some phenolic compound concentrations. In all combinations, phenolic compounds showed the highest concentrations in the juices at the time of fruit extraction and decreased during storage. Dark packaging provided higher bioactive compounds in juices stored for longer periods. These findings can contribute to the diversification of scion/rootstock cultivars in order to increase the variety of orchards by choosing the best combinations for pasteurized orange juice with higher nutritional value.

Effects of heat treatment on the physicochemical parameters of acerola fruit (Malpighia emarginata DC.) juice over maturity indexes

Acerola (Malpighia emarginata DC.) is a tropical fruit characterized by its high content of ascorbic acid and other micronutrients. Since thermal processing is approached to increase the shelf existence of foods and beverages by inactivating microorganisms and enzymes, this research was to investigate the physicochemical changes of acerola fruit juice under heat treatments. On behalf of ripeness, three stages of unripe, semi-ripe, and fully ripe acerola fruits were investigated. Under the heat treatment of 80°C for 20 minutes, the unripe fruits resulted in a juice with high bioactive contents including ascorbic acid of 1609.67 (mg/100g) and total phenolic content of 1697.87 (mg/100g) but with unattractive color, aroma and taste. Meanwhile, the semi-ripe and fully ripe fruits gave the juices with slightly lower content of biological compounds, however, with better sensorial characteristics. On behalf of the effect of heating regime, the fully ripe one, with remaining vitamin C content of 1109.68 (mg/100g) upwards after the thermal treatments of 70 to 90°C for 10 to 30 minutes, revealed extensive application of acerola fruit in food processing. Kinetic degradation study showed lower retention of vitamin C content (AAC) in the juices compared to that of phenolic components (TPC). The study also confirmed the higher activation energy of TPC than that of AAC in acerola fruit. In conclusion, comprehension of the change of acerola fruit juice under thermal treatments is crucial for optimizing quality of the product during processing.

Can consumption of local micronutrient- and absorption enhancer-rich plant foods together with starchy staples improve bioavailable iron and zinc in diets of at-risk African populations?

Iron and zinc deficiencies remain prevalent in developing countries, often due to monotonous starchy diets that are low in bioavailable minerals. This review addresses the question as to whether consumption of starchy staple foods in Africa together with micronutrient-dense and absorption enhancer-rich plant foods can enhance iron and zinc bioavailability in the diets of at-risk populations. While green leafy vegetables (GLVs) fortification of starchy staples can improve mineral contents, especially iron, it may not improve bioavailable iron and zinc, due to GLVs’ high contents of mineral absorption inhibitors, notably polyphenols, phytate and calcium. Fruits, although low in minerals, could improve bioavailable iron and zinc in the staples because of their high ascorbic and citric acid and/or β-carotene contents, which can form soluble chelates with the minerals. More human studies are needed to establish whether such a technology or fortification strategy can improve bioavailable iron and zinc in African-type plant-based diets.

Chemical and Biological Evaluation of Bakeries Produced from Golden Berries

This investigation was performed with the purpose of researching the influence of pizza containing dried golden berry fruits (DGBF) at different doses against carbon tetrachloride - induced hepatotoxicity in rats. The study shows phenols content of golden berry. 25 male rats were used in the biological investigation. Rats were divided into five groups (5 rats in group) the investigation was 12 weeks. The first group (negative group) was given a basal diet and the second group (G2, G3, G4, and G5) was injected intramuscularly with carbon tetrachloride 2 ml/kg BW (50% v/v in liquid paraffin) weekly to induce hepatotoxicity. After the injury, group G3, G4 and G5 fed on 50% basal diet supplemented with 50%pizza containing 5, 10 and 15% DGBF. Findings indicate that DGBF had a high antioxidant activity, total phenol, flavonoids, ascorbic acid and carotenoids content. Rats fed 50% pizza containing (5,10 and 15%) DGBF had a lower serum total cholesterol, LDL cholesterol, triglyceride, urea, uric acid, creatinine, GOT, GPT, MDA and SOD compared to rats fed simply the basal diet (positive control). The DGBF was added to the pizza with different proportions, and its sensory properties were evaluated, and all proportions were proper to the panelists, compared to the control. The findings of this work suggest that golden berries could be used to treat and prevent hepatotoxicity patients.

POST-HARVEST CHARACTERISTICS OF MANGO FRUITS (Mangifera sp.) FROM SOCONUSCO, CHIAPAS

Mango (Mangifera indica L.) is the second most important tropical fruit in the world. In the Soconusco region of Chiapas, Mexico, there is a large number of mango genotypes with a broad range of shapes, flavors, and aromas, with the potential to increase its cultivation. Therefore, the post-harvest characteristics of three creole mango genotypes, ‘Manililla’, ‘Cuero’, and ‘Manzana’ were evaluated and compared with the variety ‘Ataúlfo’. Fifty fruits from each genotype were harvested and stored at 20 °C and 75 % relative humidity; quality characteristics (epidermis/seed/pulp ratio, weight loss, color, firmness, °Bx, titratable acidity, ascorbic acid, pectimethylesterase enzymatic activity, phenolic acid and flavonoid content in epidermis) were evaluated under a completely randomized design. The results showed that ‘Manililla’ and ‘Cuero’ fruits had a significantly higher weight loss, while ‘Manzana’ and ‘Ataúlfo’ were similar in pulp content. The creole genotypes ‘Cuero’ and ‘Manzana’ had an attractive yellow-orange color, with red shading on the shoulders and orange in the pulp. The SST/AT ratio in ‘Manililla’ and ‘Cuero’ (71.1 and 62.6, respectively), was significantly higher in relation to ‘Ataúlfo’ (39.1) due to low acidity. ‘Manzana’ had higher total sugar content (30.3 g 100 g-1) and a firmer texture after six days of storage (dda). ‘Cuero’ showed greater weight loss and higher ascorbic acid content, 32 % more than ‘Ataúlfo’. The pulp content of ‘Manzana’ fruits was similar to that of ‘Ataúlfo’, with less weight loss and greater firmness, making it appealing for marketing.

Assess the impact of cultivation substrates for growing sprouts and microgreens of selected four legumes and two grains and evaluation of its nutritional properties

Many people suffer from a deficiency of essential micronutrients. Sprouts and microgreens can transform the whole idea of vegetables to resolve the need for a diet with fresh, nutrient-rich, and high content of phyto-compounds necessary for a healthy body. The study's main objective is to evaluate the growth of 6 different seeds, such as four legumes; fenugreek, mung bean, cowpea, horse gram and two grains, wheat, sorghum microgreens. All the seeds were cultivated in soil, water and coco peat, to estimate and compare the nutritional properties of the selected sprouts vs. microgreens. The growth of microgreens in each medium was evaluated, and the proximate and nutritional properties were analysed. In terms of the growth of microgreens, coco peat medium serves the best, as it retains water for a long and it is porous to provide better aeration for the roots and also the day of harvest is shorter. In terms of the nutritional property of microgreens, soil serves the best, as it contains more nutrients than any other medium. The study results showed sprouts are better sources of proteins and carbohydrates than microgreens. However, microgreens were characterized by a high content of carotenoids, chlorophylls and ascorbic acid. It also exhibiting higher anti-diabetic and anticholinergic activity than sprouts. In addition, the microgreens have more micronutrients like zinc, copper, iron, magnesium, potassium etc., than the sprouts. Finally, microgreens were better growing with coco peat and also sources for functional components for dietary supplements and sustainable agriculture.

Productive, Morpho-Physiological, and Postharvest Performance of Six Basil Types Grown in a Floating Raft System: A Comparative Study.

Basil (Ocimum sp.) is one of the world's most famous culinary fresh herbs, characterized by rapid growth that makes it particularly suitable for hydroponic cultivation. This study aimed to evaluate the adaptability of six types of basil to a closed-loop hydroponic system (floating raft system) and their post-harvest performance. Twenty-three days after transplantation, productivity, morpho-physiological performance, and mineral profile (by ion chromatography) were evaluated. At 3, 6, and 9 days after harvest, the loss of water from the from leaves stored at 10 °C in the dark was evaluated. Although the total fresh production of Thai, Mexican, and Genovese did not differ significantly, the latter provided a higher fresh leaf weight (16.52 g of plant-1) despite a lower leaf number (30.06 n. of plant-1). Nine days after harvest, Thai and Mexican showed the lowest water loss. Although Mexican Purple had the lowest net CO2 assimilation, it accumulated the highest concentration of ascorbic acid (909.41 mg 100 g fw-1).