Monomeric Anthocyanins Research Articles

Heat, ultrasound, and microwave assisted extraction methods for recovering bioactive components from hawthorn fruit (Crataegus monogyna Jacq.)

AbstractIn this work, an assessment of effective solvents and extraction methods was carried out to recover the bioactive compounds from hawthorn fruit (Crataegus monogyna Jacq.). Extractions assisted by heat, microwave, and ultrasound were carried out using various organic solvents (methanol, ethanol, and isopropanol). pH differential, Folin–Ciocalteu's, and aluminum chloride methods were used to determine total monomeric anthocyanin (TMA), total phenolic compound (TPC), and total flavonoid content (TFC), consecutively. Ferric Reducing Antioxidant Power (FRAP), 2,2-Diphenyl-1-picrylhydrazyl Hydrate (DPPH), and 2,2′- azino- bis (3-ethylbenzothiazoline-6- sulfonic acid) (ABTS) assays were used to measure the antioxidant activity (AA) of the extracts. The outputs revealed that extraction methods and solvents significantly affect anthocyanin concentration, TPC, TFC, AA, and color values of hawthorn fruit extracts. Due to the highest recovered TMA (0.152 ± 0.002 mg ECy3Gl/g of dry weight), TPC (49.14 ± 0.38 mg gallic acid equivalents/g of dry weight), and TFC (18.38 ± 0.19 mg quercetin equivalents/g of dry weight) contents, the ultrasonic-assisted extraction is superior to heat and microwave-assisted extractions. Accordingly, it was also observed that the methanol solvent is more profound than ethanol and isopropanol. Further, the bioactive compounds' content and the extracts' antioxidant activity are shown to be highly correlated. Thus, hawthorn extracts are considered to have antioxidant properties because of their concentrated bioactive compounds.

An Apple and Acáchul Berry Snack Rich in Bioaccessible Antioxidants and Folic Acid: A Healthy Alternative for Prenatal Diets.

A fruit leather (apple and acáchul berry) oriented toward women of reproductive age was developed. The snack was supplemented with an ingredient composed of folic acid (FA) and whey proteins (WPI) to ensure the required vitamin intake to prevent fetal neural tube defects. In order to generate a low-calorie snack, alternative sweeteners were used (stevia and maltitol). The fruit leather composition was determined. Also, an in vitro digestion process was carried out to evaluate the bioaccessibility of compounds with antioxidant capacity (AC), total polyphenols (TPCs), total monomeric anthocyanins (ACY), and FA. The quantification of FA was conducted by a microbiological method and by HPLC. The leather contained carbohydrates (70%) and antioxidant compounds, mainly from fruits. Bioaccessibility was high for AC (50%) and TPCs (90%), and low for ACY (17%). Regarding FA, bioaccessibility was higher for WPI-FA (50%) than for FA alone (37%), suggesting that WPI effectively protected the vitamin from processing and digestion. Furthermore, the product was shown to be non-cytotoxic in a Caco-2 cell model. The developed snack is an interesting option due to its low energy intake, no added sugar, and high content of bioactive compounds. Also, the supplementation with WPI-FA improved the conservation and bioaccessibility of FA.

Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam.

The processing of shalgam requires the use of an appropriate processing technique due to yeast overgrowth. With advancements in processing technology, high hydrostatic pressure (HHP) as nonthermal and nonchemical preservation has gained attention for its potential. Response surface methodology with the Box-Behnken experimental design was used to make sense of the effects of HHP parameters, namely, pressure (100-500 MPa), temperature (20-40 °C), and time (5-15 min), on microbial and physicochemical factors (pH, total soluble solids, titratable acidity, bioactive compounds, color values). The reduction in the counts of total mesophilic aerobic bacteria, lactic acid bacteria, and yeast-mold increased proportionally with the increase of all pressure levels, application temperatures, and pressurization times (p < 0.05). Stability was maintained in pH, total solubility, and some color parameters such as L*, a*, ΔE, yellow color tone, and red color tone. All findings of the bioactive components (phenolic content, flavonoid content, antioxidant activity, and monomeric anthocyanin content) in the RSM design showed a significant change only in proportion to the square of time (p < 0.05). The optimum pressurization parameter combination of shalgam was determined as a pressure of 367 MPa, temperature of 31.9 °C, and process time of 10.5 min. Under these conditions, values of yeast and mold (Y&M) reduction, total flavonoid content (TFC), total monomeric anthocyanin contents (TMACs), titratable acidity (TA), and reducing sugar content (RSC) were obtained as 4.30 log cfu/mL, 192.89 mg QE/100 mL, 11.88 mg/100 mL, 2.41 glacticacid/L, and 6.78 mg/100 mL, respectively. In particular, the findings in the basic color parameters proved that there was no significant change in the saturated red color of the shalgam. Gallic acid, caffeic acid, chlorogenic acid, catechin, cyanidin-3-O-glucoside, malvidin-3-O-glucoside, and peonidin-3-O-glucoside derivatives are dominant phenolic and anthocyanin compounds, which are frequently found in turnip plants. No important losses in bioactive components were observed, despite changes in pressure and temperature parameters. The HHP method can be suggested to have great potential in the processing of shalgam (fermented turnip beverage) in terms of its ability to maintain the flavors, colors, and nutrients, in addition to ensuring microbiological safety when compared to other preservation methods.

Evaluation of the extracts of purple basil (Ocimum basilicum L.) as natural pH‐indicator dyes anticipated to be utilised in intelligent food packaging—an optimisation study

AbstractPurple basil (Ocimum basilicum L.) extract has significant potential as a natural colorimetric pH‐indicator material owing to its abundance in anthocyanins. This contribution is the first to optimise the ultrasound‐assisted extraction of purple basil by response surface methodology in terms of maximum total monomeric anthocyanin (TMA) content and pH‐dependent increase in green intensity (IGI) using a three‐level, three‐factor Box–Behnken design. The latter was considered as a measure of the pH‐indicator ability of the extracts. The independent variables were ethanol concentration, solvent/solid ratio, and extraction time for two types of solvents [aqueous ethanol with 0.1% (v/v) acetic acid (Ac) or hydrochloric acid]. Optimum conditions were determined for single and combined responses. The extracts were further characterised according to total phenolic content (TPC), percentage polymeric colour (PPC), 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS) antioxidant, and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activities. All models explained more than 93% of the variability. The combined response model for the Ac‐acidified system gave more favourable optimal conditions [55.25% (v/v) ethanol, 30 mL/g solvent/solid ratio and 39.24 min] regarding lower ethanol consumption and shorter times. Validation experiments verified the model successfully predicted the responses. The corresponding TMA, IGI, PPC, TPC, ABTS, and DPPH values were determined as 4.83 ± 0.18 mg cyanidin‐3‐glucoside equivalent, 2.29 ± 0.05, 68.07 ± 3.17, 28.79 ± 1.54 mg gallic acid equivalent, 55.85 ± 1.71 mg Trolox equivalent, and 16.80 ± 1.08 mg ascorbic acid equivalent per gram dry weight, respectively.

DRYING OF CHERRY LAUREL JUICE USING FOAM MAT DRYING TECHNIQUE AND INVESTIGATING THE EFFECT OF DRYING TEMPERATURE ON DRYING CHARACTERISTICS AND BIOACTIVE COMPONENTS

This study aimed to optimize the foam properties for the foam mat drying (FMD) process and investigate the effect of drying temperatures (60, 70, and 80 °C) on the cherry laurel juice's drying characteristics and bioactive properties. Egg white protein (EWP), carboxymethyl cellulose (CMC), and mixing time (MT) variables were optimized using the Taguchi method to achieve the juice foam with maximum foam capacity and stability. The optimal conditions determined were 10% EWP, 0.3% CMC, and 12 min of MT. The drying times and effective moisture diffusivities (Deff) for 60, 70, and 80 °C were recorded as 160, 120 and 90 min and 6.09×10-9, 7.74×10-9 and 11.33×10-9 m2/s, respectively. As the drying temperature increased, the total phenolic and total monomeric anthocyanin contents, and antioxidant activity values increased, but ascorbic acid content decreased. This research demonstrates that the FMD process can successfully be applied to dry juices with pronounced bioactive properties.

Effect of exogenous organic acids on chemical compositions and sensory attributes of fortified sweet wines from dehydrated grapes

In this study, acidity was regulated with the addition of exogenous tartaric acid and citric acid before bottling. The effect of exogenous organic acids on chemical compositions and sensory attributes of fortified sweet wines from dehydrated grapes were investigated. The results indicated that exogenous organic acids promoted the conversion of monomeric anthocyanins to copigmented anthocyanins in wines. Specifically, the combination of malvidin-3-O-glucoside and flavanols (catechin and epicatechin) was facilitated to form copigmented anthocyanins. Sensory analysis suggested that exogenous organic acids improved the balance of sugar and acidity and benefited the harmony in wines on the taste. Wines with a residual sugar and titratable acidity ratio of about 11:1 exhibited the more harmonious taste. In addition, it was also observed changes in the aroma profile related to volatile compounds, namely, more intense fruity aroma in wines with the addition of organic acids.

Effects of Phenolic Evolution on Color Characteristics of Single-Cultivar Vitis vinifera L. Marselan and Merlot Wines during Vinification and Aging

The loss of red hue in dry red wine has been a persistent issue for wine enterprises in western China. We investigated the changes in anthocyanins and non-anthocyanin phenols during the industrial-scale fermentation and one-year bottle aging of Vitis vinifera L. Merlot and Vitis vinifera L. Marselan, respectively, using the grapes in the Ningxia region. We also examined their correlation with color characterization. The study found that both anthocyanins and non-anthocyanin phenolics were rapidly extracted from grapes during alcohol fermentation. However, their concentrations decreased rapidly during malolactic fermentation. On the other hand, Vitisin A and Vitisin B were formed during alcoholic fermentation and decreased slowly from malolactic fermentation to storage period. Directly polymerized pigments (F-A and A-F), bridged polymerized pigments (A-e-F), and flavanyl-pyranoanthocyanins (A-v-F) from the reactions of anthocyanins (A) and flavan-3-ols (F), as well as pinotins were generated during the later stages of alcoholic fermentation, and remained at a high level throughout malolactic fermentation and bottle storage. Partial least squares regression and Pearson correlation analyses revealed that the red hue (a* value) of ‘Merlot’ and ‘Marselan’ wines was closely associated with monomeric anthocyanins and F-A type pigments. Furthermore, four pinotin components were positively correlated with the red hue (a* value) of ‘Merlot’ wine. These primary red components of the two varieties had a positive correlation with the level of flavan-3-ols. The data suggest that elevating the flavan-3-ol concentration during fermentation aids in improving the color stability of red wine.

New Garden Rose (Rosa × hybrida) Genotypes with Intensely Colored Flowers as Rich Sources of Bioactive Compounds

Garden roses, known as Rosa × hybrida, hold a prominent position as one of the most important and economically valuable plants in horticulture. Additionally, their products—essential oil, rose water, concrete, and concentrate—find extensive use in the cosmetic, pharmaceutical, and food industries, due to their specific fragrances and potential health benefits. Rose flowers are rich in biologically active compounds, such as phenolics, flavonoids, anthocyanins, and carotenoids. This study aims to investigate the potential of five new garden rose genotypes with intensely colored flowers to serve as sources of biologically active compounds. Phenolic profile was evaluated by determination of total phenolic (TPC), flavonoid (TFC), and monomeric anthocyanins (TAC) contents and LC-MS/MS analysis of selected compounds. Antioxidant activity was evaluated via DPPH and FRAP assays, neuroprotective potential via acethylcholinesterase inhibition assay, and antidiabetic activity viaα-amylase and α-glucosidase inhibition assays. The flowers of investigated genotypes were rich in phenolics (TPC varied from 148 to 260 mg galic acid eq/g de, TFC from 19.9 to 59.7 mg quercetin eq/g de, and TAC from 2.21 to 13.1 mg cyanidin 3-O-glucoside eq/g de). Four out of five genotypes had higher TPC than extract of R. damascene, the most famous rose cultivar. The dominant flavonoids in all investigated genotypes were glycosides of quercetin and kaempferol. The extracts showed high antioxidant activity comparable to synthetic antioxidant BHT, very high α-glucosidase inhibitory potential, moderate neuroprotective activity, and low potential to inhibit α-amylase.

Pre- and Post-harvest Elicitation with Methyl Jasmonate and Salicylic Acid Followed by Cold Storage Synergistically Improves Red Colour Development and Health-Promoting Compounds in Blood Oranges

Red blush is one of the key quality markers of blood orange fruit (Citrus sinensis L. Osbeck). Therefore, the influence of pre- (1, 2, and 3 mM) and postharvest (0.5, 1, and 1.5 mM) methyl jasmonate (MeJA) and salicylic acid (SA) (1, 2, and 3 mM) treatments on redness, colouring pigments, and health-promoting compounds in cold stored ‘Tarocco Ippolito’ blood oranges was investigated. Preharvest application of 3 mM MeJA significantly increased rind citrus colour index (CCI) by 43.3% and colorimetric coordinate a* (redness) by 3.1% and decreased h° (hue angle, 0 = red), L* (lightness), and b* (yellowness) by 13.7%, 12.6%, and 23.4%, respectively. This treatment also enhanced CCI (57.4%), reduced h° (16.5%) and L* (36.4%), and increased total anthocyanins (88%), monomeric anthocyanins (117%), and flavonoids (77%) in the juice. Postharvest dip of 1.5 mM MeJA (5 min) improved CCI of juice (53.6%) and a* (5.5%), reduced h° (15.9%), L* (19.8%), and b* (19.4%), and increased total anthocyanins (66.7%), monomeric anthocyanins (74%), and flavonoids (23.4%) in the juice. Preharvest application of 1 mM SA increased rind CCI (50.8%) and reduced L* (13.6%), b* (16.4%), and h° (29.5%). All preharvest SA treatments significantly increased total phenolics in the juice. Lycopene was increased (61.7%) by 5 min postharvest dip of 3 mM SA. In conclusion, 3 mM preharvest spray application of MeJA four weeks before harvest and postharvest dip of 1.5 mM MeJA (5 min) are effective in improving red colour of rind and juice and health-promoting compounds in blood orange juice.

Variation of the chemical and biochemical responses to salinity during germination and early growth of seedlings of two populations of Agave durangensis Gentry

Agave durangensis (Asparagaceae) sustains a mescal industry in Mexico. The main reproductive strategy of the species is by seeds. The increased demand for agave-based beverages encourages producers to seek new cultivation areas. However, more than half of the territory of the country includes arid and semiarid zones, which are highly affected by salinity. The aim of the current study was to determine if salinity triggers different seed germination potential and variable biochemical and chemical responses in seedlings of two populations of A. durangensis, that might confer different tolerance to salinity. Seeds from each population were irrigated with four salinity treatments. Germination potential, as well as growth parameters and biochemical and chemical attributes of seedlings, were determined. Although with reduced germinability and germination speed, seeds of the two populations were able to germinate even under the strongest NaCl concentration (100 mM) evaluated. Effects in the growth parameters were registered; however, the seedlings of both populations survived throughout the experiments, increasing chlorophyll content and cell viability in most saline treatments. The enzymatic defense mechanism and the accumulation of proline were activated in a salt-dependent manner, which did not occur with the phenolic compounds; however, monomeric anthocyanin accumulation was outstanding under the two strongest NaCl concentrations evaluated. Important interpopulation differences were registered in each type of response, which were differently regulated under variable NaCl concentrations, some of them being more important than others under a particular saline condition. Seeds from the population Durango were more sensitive to salinity.

Anti-Glioblastoma Potential and Phenolic Profile of Berry Juices

Glioblastoma is one of the most aggressive and lethal brain tumors. Due to the failure of conventional chemotherapies and targeted drugs pursuit of natural, less toxic agents is on the rise as well as their utilization in glioblastoma treatment. Consequently, this study explores the antiproliferative potential of selected berry juices (wild blackberry (Rubus discolor), dwarf elderberry (Sambucus ebulus), and raspberry (Rubus idaeus)) on glioblastoma cells (U87-MG and GBM43) in comparison to temozolomide. The juices were assessed for total phenolic content, proanthocyanins, polyphenol profiles, and antioxidant activity. Wild blackberry and dwarf elderberry juices exhibited higher total polyphenols, proanthocyanins, and monomeric anthocyanins compared to raspberry juice. HPLC analysis revealed distinctive anthocyanins, flavonoids, and phenolic acids in each juice. With the DPPH assay, the highest antioxidant potential had wild blackberry juice, while with other assays dwarf elderberry juice had the highest potential. Antiproliferative effects were dose-dependent, with wild blackberry juice demonstrating the highest potency, surpassing temozolomide in inhibiting GBM43 cell proliferation. In U87 cells, all juices exhibited antiproliferative effects, with wild blackberry showing the strongest impact. This study highlights the potential of wild blackberry juice as a potent natural agent against glioblastoma, suggesting its superiority over the conventional treatment.

Matrix characteristics modulate black rice phenolic compounds bioaccessibility and antioxidant activity during simulated gastrointestinal digestion

Black rice (Oryza sativaL.) is a valuable source of bioactive phenolic compounds. This study aimed to explore the impact of the rice matrix on the recovery and bioaccessibility of total phenolic content (TPC), total anthocyanin content (TAC), phenolic composition, and total antioxidant activity (TAA) quantified as 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, 2,2-azinobis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation, and ferric reducing activity power (FRAP) during simulated gastrointestinal digestion, in addition to physicochemical characterization of the samples. Freshly cooked black rice (CBR) and black rice phenolic extract (BRE) were subjected to three-phase simulated gastrointestinal digestion. The results showed that the CBR showed a lower recovery index for TPC, TAC, and TAA than that of the BRE during oral and gastric digestion. However, intestinal digestion of CBR increased the TPC and TAC recovery indices compared with the BRE matrix. Digestion of the CBR matrix resulted in a marked improvement (p < 0.05) in the bioaccessibility of monomeric anthocyanins and FRAP activity while maintaining comparable levels (p > 0.05) of TPC, ABTS, and gallic acid to the BRE matrix. Cyanidin-3-glucoside decomposition was evident during the intestinal digestion of both samples, followed by a notable surge in gallic acid and protocatechuic acid. Isolated starch (BRS) demonstrated superior starch digestibility during oral and intestinal digestion compared with CBR. The samples displayed distinct matrix characteristics, which were confirmed by the DSC, FTIR, and XRD patterns. These findings highlight the significance of the digestion matrix in determining the bioavailability and antioxidant capacity of rice-derived phenolic compounds.

Selective and Controlled Release Responsive Nanoparticles with Adsorption-Pairing Synergy for Anthocyanin Extraction.

Anthocyanins with different structures have different anti-inflammatory and anti-cancer properties. Precise structural use can improve the chemopreventive effects of anthocyanins and enhance treatment outcomes because the anthocyanin structure influences its functional sites and activities. However, owing to the available variety of anthocyanins and their complex structures, the low matching of intermolecular forces between existing adsorbents and anthocyanins limits the targeted separation of anthocyanin monomers. Short-range and efficient selective binding, which is difficult to achieve, is the current focus in the extraction field. We here developed self-assembled Fe3O4-based nano adsorbers with different surface modifications based on adsorption-pairing synergy. The electrostatic force, coordination bond, hydrogen bond, and π-π* bond together induced selective adsorption between Fe3O4 nanoparticles and anthocyanin molecules. An acid-release solution disrupted the polarity balance in the aforementioned association system, thereby promoting the controlled release of anthocyanins. Among the candidates, the effects of morphology, particle size, surface charge, and functional group on adsorption performance were analyzed. The polyacrylamide-modified magnetic Fe3O4 nanoparticles were found to be favorable for selectively extracting anthocyanin, with an adsorption capacity of 19.74 ± 0.07 mg g-1. The release percentage of cyanidin-3-O-glucoside reached up to 98.6% ± 1.4%. This study offers a scientific basis for developing feasible nanotechniques to extract anthocyanins and plant active substances.

Ultrasound-assisted extraction of anthocyanin from black rice bran and its encapsulation by complex coacervation

The present work was planned to optimize extraction process of phenolics, flavonoids, monomeric anthocyanin and antioxidants from black rice bran using Ultrasound-assisted extraction and finally utilize it for encapsulation using double emulsion coacervation process. Response surface methodology (RSM) was employed for optimization of extraction process. Acidified ethanol (1 M HCl) was used as extraction solvent and ultrasound power (W) and extraction time (min) were used as independent variables. Face centered composite design (FCCD) data was successfully opted and developed a 2nd order polynomial equation with R2 value of 0.94 for total phenolic content (TPC), 0.95 for total flavonoid content (TFC), 0.87 for 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 0.98 for total anthocyanin content (ANCs) respectively. Kinetic model study for extraction of anthocyanin was compared to conventional extraction process. Characterization of the extracts was performed using high pressure liquid chromatography analysis (HPLC). Cyanidin-3-glucoside is the predominated anthocyanin found as compared to peonidin-3-D-glucoside. Finally, coacervated microcapsules were developed using anthocyanin extract as core solution and gelatin and acacia gum as wall materials. Characterization of the microcapsules in terms of moisture content, hygroscopicity, solubility, encapsulation efficiency and surface morphology were evaluated. The result thus obtained shows that potential anthocyanin content from black rice bran can be utilized as food ingredients for various food application and formulation of functional food.

Physical and sensory properties of berry craft sorbet with inulin and effect of storage on total monomeric anthocyanins

Abstract Sorbets are sweetened frozen desserts obtained from fruit or fruit juice and are very popular, especially in the summer months. The aim of this study was to evaluate the effect of the addition of inulin and Stevia rebaudiana on the viscosity, hardness, total monomeric anthocyanin (TMA) content and sensory attributes of blueberry and raspberry sorbets. Four types of sorbets were produced from each fruit studied – three with inulin (2, 6 and 8% by weight) and the other without inulin – using fresh fruit with the addition of water, stevia extract powder, pectin and lemon juice. The addition of inulin slightly increased the viscosity of blueberry sorbet and had a statistically insignificant influence on the viscosity of raspberry sorbet. Hardness of the berry craft sorbet samples was influenced more by the addition of 2 and 6% inulin. TMA values ranged from 35.85 ± 1.1 (raspberry sorbet sample and 8% inulin) to 43.00 ± 0.8 (blueberry sorbet sample and 6% inulin) mg cyanidin 3-glucoside/g fresh weight. The results indicated that the addition of 8% inulin led to a slight decrease in TMA values compared to the values obtained for samples without inulin for both types of fruit sorbets. Also, the results showed that TMA values were very constant throughout the storage period. A more intense red color was observed in the raspberry sorbets, which increased with the addition of 2 and 6% inulin. The sorbet with the most pleasant taste was the one with blueberries without added inulin (8.8 ± 0.02), while the sorbet with blueberries and 2% inulin was the least liked by the evaluators (8.05 ± 0.01). The raspberry sorbet (without inulin) obtained the highest score for flavor (9 ± 0.02), while the sorbet with blueberries and 8% inulin obtained the lowest score (8.4 ± 0.04).

Potențialul tehnologic al soiului de struguri Codrinschi pentru producerea vinurilor roze seci

One of the promising grape varieties for the production of rosé wines is the newly selected Codrinschi variety, developed by scientists at the Public Institution Scientific-Practical Institute of Horticulture and Food Technologies. The dynamics of phenolic compound extraction during the must maceration process were studied, as well as the production of dry rosé wine from this grape variety. Optimal production regimes for dry rosé wines from the Codrinschi variety have been established. Physico-chemical indicators of rosé wines have been determined, including organic acids, phenolic compounds, and the content of monomeric anthocyanins obtained from the Codrinschi variety.

Studiul compoziției antocienilor monomerici în vinurile roşii din soiurile de struguri autohtone şi de selecţie nouă prin metoda HPLC

The data on the composition of monomeric anthocyanins, which determine the color of dry red wines from the new selection grape variety Codrinschi and local grape varieties: Copceac, Feteasca neagra, Negru de Causeni, have been obtained by the modern instrumental method of analysis – HPLC. The quantities of these compounds, characteristic for each variety, have been determined.

Divergent effects of azithromycin on purple corn (Zea mays L.) cultivation: Impact on biomass and antioxidant compounds.

The present study assessed the impact of using irrigation water contaminated with Azithromycin (AZM) residues on the biomass and antioxidant compounds of purple corn; for this purpose, the plants were cultivated under ambient conditions, and the substrate used consisted of soil free from AZM residues, mixed with compost in a ratio of 1:1 (v/v). The experiment was completely randomized with four replications, with treatments of 0, 1, 10, and 100 μg/L of AZM. The results indicate that the presence of AZM in irrigation water at doses of 1 and 10 μg/L increases the weight of dry aboveground biomass, while at an amount of 100 μg/L, it decreases. Likewise, this study reveals that by increasing the concentration of AZM from 1 to 10 μg/L, total polyphenols and monomeric anthocyanins double, in contrast, with an increase to 100 μg/L, these decrease by 44 and 53%, respectively. It has been demonstrated that purple corn exposed to the antibiotic AZM at low doses has a notable antioxidant function in terms of DPPH and ORAC. The content of flavonols, phenolic acids, and flavanols increases by 57, 28, and 83%, respectively, when the AZM concentration is from 1 to 10 μg/L. However, with an increase to 100 μg/L, these compounds decrease by 17, 40, and 42%, respectively. On the other hand, stem length, root length, and dry weight of root biomass are not significantly affected by the presence of AZM in irrigation water.

Extraction of Bioactive Compounds from Yellow Onion Peels: Taguchi-SAW Hybrid Optimization

The aim of this study was to obtain an extract rich in bioactive components from yellow onion peels, which are generally considered waste material. Accordingly, a three-factor three-level Taguchi (L9) experimental design with three factors, namely ethanol concentration (A; 50%, 75%, 100%), extraction temperature (B; 30, 40, 50 °C), and sonication time (C; 10, 20, 30 min) was used to optimize the ultrasound-assisted extraction process of onion peel powders. Through Taguchi optimization, the optimum extraction conditions were determined as A2B3C2 to obtain the extract with the highest total phenolic matter (TPM) content and antioxidant activity (DPPH (%)). In addition, the extract produced under A2B1C2 conditions was found to be the richest in total monomeric anthocyanin (TMA) content with the highest level of color pigments. In order to determine the overall optimization conditions and to reduce the three-response optimization process to a single response, the simple sum weighting (SAW) method was used as a multi-criteria decision-making method. As a result of the optimization, it was concluded that an extract rich in bioactive components with optimal TPM and TMA contents and DPPH (%) value could be obtained as a result of sonication at 30 °C for 20 min to onion peel powders mixed with a solvent containing 75% ethanol (A2B1C2). The extraction conditions of bioactive components from yellow onion peels were successfully optimized by the Taguchi-SAW hybrid optimization method.

Gibberellic acid in the ‘Cabernet Sauvignon’ grape: effects on grape cluster morphology and wine quality

‘Cabernet Sauvignon’ is a commonly produced and consumed variety of grapes in Brazil, although late sprouting and flowering negatively affect wine production, hindering the production of elegant and balanced wines, especially in high-altitude regions of Santa Catarina. Therefore, this study sought to evaluate the effects of gibberellic acid (GA3) on reducing and eliminating ‘Cabernet Sauvignon’ grape berry seeds and evaluate the physicochemical parameters of the wine produced in Serra Catarinense. The experiments were conducted in a commercial vineyard. The treatments were 0.0, 40.0, and 80.0 mg L-1 of GA3 in the 2019/20 season and 0.0, 20.0, and 40.0 mg L-1 of GA3 in the 2020/21 season. The applications were performed in full bloom. The characteristics evaluated were cluster weight, berry diameter, berry mass, number of seeds per berry, seed mass, peel:pulp ratio, cluster length, cluster compaction index, rachis mass, and berries per cluster. In both harvests, the zero dose of GA3 was related to greater cluster compaction, berry and cluster mass, and seeds per berry. In the 2019/20 harvest, 80 mg L-1 of GA3 was correlated to must total soluble sugar, wine acidity, must acidity, color parameter at 520 nm, and color intensity. In the last harvest, the color parameters were more correlated with the highest GA3 dose, showing that this growth regulator increased free anthocyanins and total polyphenols. Moreover, 20–80 mg L-1 of GA3 reduced the number and size of seeds but increased the tannin content in one harvest. Bunch compaction, cluster weight, diameter, and berry weight were reduced using GA3. Lastly, 20 and 40 mg L-1 of GA3 increased the total polyphenols and monomeric anthocyanins in the wine.