A Comparative Study of Ascorbic Acid and Capsaicinoid Contents in Red Hot Peppers (Capsicum annum L.) Grown in Southeastern Anatolia Region

The aim of this study was to evaluate selected physico-chemical properties, ascorbic acid, and capsaicinoid (capsaicin, dihydrocapsaicin, norhydrocapsaicin, homodihydrocapsaicin, and total capsaicinoid) quantities of red hot pepper populations (Capsicum annum L.) grown in the South-Eastern Anatolia Region. Fresh and sun-dried red hot peppers and red hot pepper seed samples were collected from Kahramanmara?, pepper of Kahramanmara?; Gaziantep, pepper of Gaziantep; Kilis, pepper of Kilis; Diyarbak?r, pepper of Diyarbak?r; and ?anl?urfa, pepper of ?anl?urfa in the months of September through October 2010. The collected samples were analyzed in terms of certain quality parameters and capsaicinoid contents, while ascorbic acid amounts were determined only in fresh samples. All of the examined prameters were found to be significant statistically (P < 0.05). From the obtained results, it might be considered that these red hot pepper samples were suitable for cultivation due to their high-nutritional quality.     

A Comparative Assessment of Nutritional Composition,Total Phenolic,Total Flavonoid,Antioxidant Capacity,and Antioxidant Vitamins of Two Types of Malaysian Underutilized Fruits (Averrhoa Bilimbi and Averrhoa Carambola)

Nutritional composition, total phenolic content, total flavonoid, antioxidant capacity, and antioxidant vitamins of bilimbi (Averrhoa bilimbi) and carambola (Averrhoa carambola) were determined and compared in this study. Bilimbi was found to contain higher moisture, ash, carbohydrate, protein, fat, and dietary fiber compared to carambola. Total phenolic content was higher in carambola although bilimbi yielded more total flavonoid. Vitamins A, C, and E contents of bilimbi were also higher than carambola. Antioxidant and scavenging activity as determined by β-carotene bleaching assay and DPPH radical scavenging assay of carambola were significantly (p < 0.05) higher than bilimbi. These results suggested that carambola was a potent natural antioxidant food and that contribution of phenolic compounds to its antioxidant capacity was greater than that of antioxidant vitamins.     

Polyphenols content and antioxidant capacity of thirteen faba bean (Vicia faba L.) genotypes cultivated in Tunisia

In vitro antioxidant capacity of thirteen genotypes of faba bean (Vicia faba L.) collected during three different growing stages (vegetative, reproductive and maturity) have been evaluated. For the vegetative stage (VS) and reproductive stage (RS) the whole plant (WP) has been used for the analysis while for the maturity stage (MS) the plant was divided and analyzed in different parts, the whole seed (WS), seed coat (SC), cotyledons (Cot) and pod (Pod). The antioxidant capacity has been evaluated by means of the total phenolic and total flavonoid contents (TPC and TFC respectively), the ferric-reducing/antioxidant power (FRAP) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging assays. The results showed different antioxidant properties for the same genotype when considering the different parts or stages of the plant. High content of both total phenolics (> 92.85 mg as gallic acid equivalent (GAE)/g of dried plant) and flavonoids contents (> 11.87 mg as rutin equivalent (RE)/g of dried plant) were found for all genotypes during the vegetative and the reproductive stages, which also showed the highest antioxidant activity (FRAP value ≥ 1.157 mmol/g and DPPH radical-scavenging capacity > 43.49%), indicating their potential as natural sources of antioxidant foods. For the maturity stage, the highest values for the TPC, TFC, FRAP and DPPH scavenging capacity were observed for the pods and the lowest for the cotyledons.The results of this study indicate that faba beans are a good source of natural antioxidants independently to their genotype. The quantification of the antioxidant capacity according to the stage and the plant part could be suitable for applications on the food industry in relation to production and preservation of faba bean food products.     

Combining quality and antioxidant attributes in the strawberry: The role of genotype

The nutritional value of fruit has been widely studied and is demanded by consumers, especially for protection against cardiovascular disorder, cancer and other diseases, as well as for general health benefits. These benefits can also be ascribed to the total antioxidant capacity (TAC) of fruit.Fruit nutritional quality can be described by a standard quality parameter and the analyses of nutritional parameters, such as antioxidant capacity (and specific related compounds). In this study, firmness, colour, soluble solids content and titratable acidity were considered as quality parameters and TAC and total phenolic content as nutritional parameters. All these attributes were screened in 20 strawberry genotypes (cultivars and selections) for the selection of new improved genetic material (offspring) originating from different cross combinations, including an F1 Fragaria virginiana spp. glauca among parents.Results indicate that the effect of the genotype on strawberry nutritional quality is stronger than that of the cultivation conditions. However, commercial cultivation did not show a high range of variation of fruit nutritional quality, particularly for the nutritional parameters.The study of offspring originating from different cross combinations showed that fruit nutritional quality can be considered an inheritable trait and that the variability of fruit nutritional quality among commercial cultivars can be improved by breeding.Finally, results demonstrate the role of F. virginiana spp. glauca as an important genetic source of the fruit nutritional quality.     

Phenolic content and antioxidant activity of cantaloupe (cucumis melo) methanolic extracts

The objectives of this study were to determine phenolic content and antioxidant activity of methanolic extracts from different parts of cantaloupe (leaf, stem, skin, seed and flesh). The flesh extract afforded the highest yield (89.6 ± 0.3%) whilst the lowest yield was obtained from the seed (13.7 ± 0.5%) (p < 0.05). The leaf extract showed the highest total phenolic content (26.4 ± 0.3 mg GAE/g extract) and total flavonoid content (69.7 ± 3.37 μg RE/g extract) accompanied with best antioxidant activity through all antioxidant assays (p < 0.05). In addition, the stem extract also exhibited good antioxidant activity. Thus, these results suggest that methanolic extracts of cantaloupe leaf and stem may serve as a potential source of natural antioxidant for food and nutraceutical application.     

Pungency threshold of capsaicin produced by in vitro culture of placental tissues of capsicum frutescens mill.

Production of capsaicin in free and immobilized placenta was compared in order to assess their capsaicin production ability. In immobilized placenta, maximum accumulation of capsaicin was on the 14th day of culture with a production of 2045 ug/culture, whereas in free placenta, the accumulation reached maximum on the 7th day (2050ug/culture). It was found that there was no significant difference between free and immobilized placenta in terms of capsaicin production, suggesting that immobilization is not necessary to enhance capsaicin accumulation in piacentai tissue. Pungency threshold of capsaicin produced in in vitro grown free piacentai tissues of Capsicum frutescens was done by Scoville heat units (SHU) method. Pungency analysis of capsaicin produced in free piacentai tissue showed that on day zero, pungency of tissue culture produced capsaicin (0.2267x10⁵ SHU) was comparable to standard natural capsaicin (0.222×10⁵ SHU), while on the 3rd day pungency of tissue culture produced capsaicin (0.3639×10⁵ SHU) was slightly lower than standard natural capsaicin (0.4415×10⁵ SHU).     

Evaluation of antioxidant potential in selected green leafy vegetables

Green leafy vegetables represent a class of underexploited plants that are stipulated to be rich sources of natural antioxidants. A fundamental study of free radical-scavenging activity in four plant species, namely Trigonella foenum-graecum, Centella asiatica, Sauropus androgynus and Pisonia alba, was carried out by measuring the ability of methanol extracts of these plants to scavenge radicals generated by in vitro systems and by their ability to inhibit lipid peroxidation. The levels of non-enzymatic antioxidants were also determined by standard spectrophotometric methods. Correlation and regression analysis established a positive correlation between some of these antioxidants and the in vitro free radical-scavenging activity of the plant extracts. The conclusions drawn from the study indicate that in vivo studies, isolation and analysis of individual bioactive components will reveal the crucial role that these plants may play in several therapeutic formulations.     

Agronomic Characteristics and Chemical Composition of Newly Developed Day-Neutral Strawberry Lines by Agriculture and Agri-Food Canada

The agronomic characteristics and chemical composition of seven advanced day-neutral strawberry lines and a commercial cultivar ‘Seascape’ were evaluated for their horticulture and quality attributes. The results showed that the advanced strawberry lines had the best horticultural characteristics, such as more resistance to diseases, less weight and juice losses and better fruit glossiness during storage, compared to ‘Seascape’. Among the advanced lines, FIN005–55 had the better fruit quality with higher soluble solids content (SSC)/titratable acidity (TA) ratio and highest SSC, FIN005–7 had the highest total phenolic content (TPC) and antioxidant capacity (AC), and both had potential for commercial trials.     

不同质量分数食盐腌渍艳红辣椒的风味物质分析

为考察不同质量分数食盐对腌渍艳红辣椒品质的影响,通过设计6%、9%、12%、15%、18%?5?种不同质量分数食盐腌渍1?a的艳红辣椒,比较腌渍辣椒的感官评定、氨基酸态氮、有机酸、总酸含量及气相离子迁移谱（gas chromatography-ion mobility spectrometry,GC-IMS）测定挥发性成分的差异性。结果表明：5?种不同质量分数食盐腌渍辣椒的感官评分分别为5.75、7.66、8.51、7.99、7.78?分。5?种不同质量分数食盐腌渍辣椒总酸含量分别为（5.431±0.014）、（4.575±0.009）、（4.227±0.012）、（4.125±0.013）、（3.882±0.005）g/kg,不同质量分数食盐腌渍的辣椒之间总酸有显著差异（P＜0.05）。氨基酸态氮质量分数分别为（0.165?5±0.000?5）%、（0.128?5±0.001?2）%、（0.086?2±0.000?8）%、（0.056?3±0.001?0）%、（0.033?6±0.000?5）%,不同质量分数食盐腌渍的辣椒之间氨基酸态氮含量有显著差异（P＜0.05）。利用高效液相色谱检测腌渍辣椒的6?种有机酸,分别是草酸、酒石酸、乳酸、苹果酸、乙酸、柠檬酸。随着食盐质量分数的增加,有机酸的含量不断减少,其中草酸含量最高,在食盐质量分数12%以上处理的样品中未检测出酒石酸。采用GC-IMS分析其挥发性物质气味指纹图谱差异,结果表明食盐质量分数为6%时乳酸乙酯、DL-白氨酸乙酯、乙酸异戊酯、乙酸乙酯、4-羟基丁酸内酯、甲乙酮、异戊醛、2-乙酰基噻唑等风味物质非常多,随着食盐质量分数增加,上述物质减少,而释放出的乙酸乙酯、2-甲基丙酸乙酯、3-甲基-3-丁烯-1-醇、2-甲基丁酸乙酯、2-辛醇、3-甲基-1-戊醇、正戊醇、2,3-丁二酮、3-戊酮、2-戊基呋喃等风味物质会逐渐增多,风味差异明显。相比其他食盐质量分数,9%～12%质量分数食盐腌渍的艳红辣椒风味品质较好,可直接用于剁辣椒的加工调味,对辣椒加工具有一定的指导意义。     

Cluster analysis of antioxidant compounds in dates (Phoenix dactylifera): Effect of long-term cold storage

Both soft (SD, Bam) and dry (DD, Kharak) date varieties were stored at 4 °C for six months followed by an additional one week storage at 18 °C. Antioxidant compounds (total phenolic content (TPC) and total flavonoid content (TFC)) of the dates increased following storage. Cluster analysis applied on TPC and TFC data before and after storage obtained two statistically significant clusters of SD and DD indicating that TPC and TFC had different behaviors according to the types of dates. As antioxidant concentration in dates was dependent on type of dates, selection of variety with high antioxidant compounds may be recommended. Further cold storage of up to six months followed by one week storage at 18 °C may further improve the level of antioxidant compounds.     

利用图像分析和深度学习预测油菜籽中总酚含量

目的 建立了一种结合图像分析和深度学习的油菜籽中总酚含量的快速预测方法。方法 利用VGG19网络进行油菜籽图像籽粒特征的提取,通过多个卷积层来学习油菜籽图像的特征,并建立了回归模型用于预测油菜籽的总酚含量。共收集了100种油菜籽样本,将油菜籽样本按照3:1的比例划分为训练集和测试集,利用均方损失函数(MSELoss)和决定系数(r2)评估模型预测准确性。结果 测试集MSELoss=0.0085、r2=0.9914,表明该预测模型具有一定的准确性和实用性。结论 本研究提出了一种快速、准确的评估油菜籽总酚含量的方法,为油菜籽的总酚测定提供一种快速、准确的智能化检测方法。     

不同品种苹果化学成分及抗氧化活性比较

测定13种苹果的L-抗坏血酸、可溶性糖、滴定酸和总酚含量及pH值,比较13种苹果的抗氧化活性,包括还原力、脂质过氧化抑制率、 ·OH和DPPH自由基清除率,并依据化学成分对13种苹果进行聚类分析。结果表明,13种苹果的化学成分及抗氧化活性有差异,其中以新红星、藤牧1号和延光的抗氧化活性最强,而秦冠、粉红女士和红富士的抗氧化活性最小。苹果中的总酚含量与抗氧化活性之间显著正相关,两者均受基因型影响。聚类结果显示,美国八号、太平洋红玫瑰为抗坏血酸含量最高的一类,可溶性糖含量较高的乔纳金、太平洋红玫瑰、粉红女士、秦冠和红富士聚为一类,粉红女士为滴定酸含量最高的一类,糖酸比最高的一类是秦冠和红富士,藤牧1号、延光、新红星和乔纳金的总酚含量较高。     

Retention of antioxidant activity in gamma irradiated argentinian sage and oregano

The effect of 30 kGy of gamma radiation on the antioxidant activity of methanolic and aqueous extracts prepared from dry gamma irradiated sage and oregano were analysed. The antioxidant activity was characterised by DPPH radical test and by reducing power assay within an extract concentration range of 0–40 mg/ml of methanol or water. In addition, the total phenolic content in the extracts was determined. From the EC₅₀ estimated values, it was established that, by both methods, oregano extracts showed a higher antioxidant activity than sage extracts. Oregano extracts also showed a phenolic content significantly higher than sage extracts. A good correlation between the phenolic content and the antioxidant activity was also observed. The 30 kGy dose applied to dry sage and oregano for sanitization did not significantly affect the capacity to inhibit the DPPH radical or the reducing power, nor did it affect the total phenolic content of the methanolic and aqueous extract.     

川菜菜品的辣味物质分析与辣度分级

采用高效液相色谱法测定部分川菜菜品中辣味物质（辣椒素及二氢辣椒素）的含量,根据高效液相色谱分析结果结合感官评价进行辣味分级。根据辣度的强弱分为5级（特辣,辣椒素类物质含量≥0.291 8 g/kg）、4级（辣,辣椒素类物质含量0.092 4～0.291 8 g/kg）、3级（中辣,辣椒素类物质含量0.019 5～0.092 4 g/kg）、2级（微辣,辣椒素类物质含量0.001 95～0.019 5 g/kg）、1级（不辣,辣椒素类物质含量＜0.001 95 g/kg）5 个等级。在123 个样品中,1级样品占39.84%,2级样品占18.70%,3级样品占26.83%,4级样品占12.20%,5级样品占2.44%。实验还分析了辣椒及其制品对样品辣味的影响,样品的辣味不仅与辣椒及其制品的种类和使用量有关,还与加工方式、原料大小、加工温度、调味料等密切相关。     

Antioxidant capacity and major phenolic compounds of spices commonly consumed in China

The antioxidant capacity, total phenolic content, and major phenolic compounds of a total of 19 commonly consumed spices in China were systematically investigated. Ultra performance liquid chromatography (UPLC) coupled with photodiode array detector (PDA) was used to identify and quantify the phenolic compounds in the spice extracts. Galangal exhibited the highest antioxidant capacity, associated with the highest total phenolic content. Furthermore, galangin was identified as the principal phenolic component and the main contributor to the highest antioxidant capacity of galangal. Spices in the family Rutaceae and Lauraceae possessed very high antioxidant capacity and high levels of phenolics. Generally, chlorogenic acid and rutin were identified as the dominant phenolic compounds in the spice extracts. This study might provide useful information not only for human health, but also for screening new economic natural antioxidants that could be used in foods.     

Variation of active constituents and antioxidant activity in pyrola [P. incarnata Fisch.] from different sites in Northeast China

The variation of antioxidant activity and active components in pyrola [Passiflora incarnata Fisch.] from eight sites in Northeast China were investigated. Total phenolic and flavonoid contents were determined and varied within the range of 39.66–181.48 mg/g and 2.47–22.11 mg/g, respectively. Antioxidant activities were determined by scavenging activity against DPPH and ABTS, by a reducing power test and by a β-carotene-linoleic acid bleaching test. The IC₅₀ of Tahe samples determined by the DPPH test was 0.106 ± 0.006 mg/mL which was very close to that of Vc (0.076 ± 0.004 mg/mL). The Tahe samples had good antioxidant activity. Principal component activity analysis indicated that the Tahe samples of P. incarnata had the highest potential antioxidant properties, and may be a valuable antioxidant natural resource in the northeast of China.     

辣椒油树脂中罗丹明B检测方法对比研究

对辣椒油树脂中罗丹明B的两种常见检测方法高效液相色谱-荧光检测法和高效液相色谱-串联质谱法进行了对比研究,就两种检测方法的线性、精密度、回收率、稳定性、适用性等方面进行对比试验,结果表明:两种检测方法精密度和准确度都很高,均能准确定量。但是高效液相色谱-串联质谱检测方法检测方法简单快捷,适合快速测定样品中罗丹明B的含量,但是检测费用较高,对仪器和人员的要求水平也比较高,很难在中小企业普及;而高效液相色谱-荧光检测方法费用一般,检测方法稳定,针对性强,检测信号干扰较少,结果相对更准确,为中小企业和食品监督检验机构提供一种简单易行的方法。所以高效液相色谱-荧光检测法检测成本较低,更适用于企业生产中的规模化检测;高效液相色谱-串联质谱法适用于特殊情况下的快速定性定量检测。     

7种芸豆中酚类化合物组成及其抗氧化活性

摘 要 对7种不同颜色芸豆的酚类化合物组成和抗氧化活性进行研究。结果表明：7种芸豆的总酚含量范围为0.91~4.96 mg GAE/g DW,黄酮的含量范围为3.29~12.87 mg RE/gDW,其中黑色芸豆的总酚含量最高;绿原酸、3,4,二羟基苯甲酸、对羟基苯甲酸是芸豆中的主要酚类物质,黑芸豆中3,4,二羟基苯甲酸的含量最高（28.91 ug/g DW）;红花色芸豆的DPPH自由基清除能力（7.38 mg TE/g DW）、ABTS+自由基清除能力（16.44 μmol TE/g DW）和铁离子还原抗氧化能力（9.26 μmol TE/g DW）相对较高;总酚的含量与三个抗氧化值极显著相关（p<0.01）。芸豆含有丰富的酚类化合物,并且表现出一定的抗氧化活性,可以作为优良的功能食品原料。     

Total phenolic content and antioxidant activity of Ulam raja (Cosmos caudatus) and quantification of its selected marker compounds: Effect of extraction

The effect of heating time (30, 45, and 60 min) and temperature (45, 65, and 85°C) on the extraction yield (total soluble solids) of Ulam raja (Cosmos caudatus) was studied using face-centered composite design-response surface methodology. Total phenolic content and antioxidant activity (TEAC_DPPH) of samples obtained by aqueous extraction under different temperature and time were determined using Folin–Ciocalteau and 2,2-diphenyl-1-picrylhydrazyl scavenging activity assays, respectively. The yield, total phenolic content, and TEAC_DPPH of Ulam raja extracts ranged as 3.0–4.2 °Brix, 36.09–37.76 mg gallic acid equivalent/g, and 121.17–146.84 µmol Trolox equivalent/g of plant material on dry basis, respectively. Yield and TEAC_DPPH of samples were significantly influenced (p < 0.05) by the extraction conditions. Meanwhile, no significant effect (p > 0.05) on total phenolic content was observed. Extraction of Ulam raja at 85°C for 30 min resulted in higher yield and TEAC_DPPH of the extract. The chromatographic and spectral data confirmed the presence of several flavonoids in the lyophilized Ulam raja extract, i.e., quercitrin, catechin, and rutin, and their quantities were also reported as 36.9, 25.0, and 8.2 mg/g of Ulam raja extract, respectively.     

Total phenolic content and DPPH radical scavenging activity of lettuce (Lactuca sativa L.) grown in Colorado

Total phenolic content (TPC) and antioxidant capacity of lettuce were evaluated using the Folin-Ciocalteu method and DPPH assay, respectively, on 25 cultivars of lettuce, including leaf, romaine, crisphead, and butterhead types, cultivated over two harvest periods. Leaf lettuce possessed the highest TPC and highest DPPH scavenging ability, followed by romaine, butterhead and Batavia (crisphead subtype). Within a lettuce type, red pigmented lettuce cultivars had higher TPC and antioxidant capacity than did green cultivars grown under the same conditions. In addition, lettuce harvested in July possessed higher TPC and antioxidant capacity than did lettuce harvested in September, suggesting that environmental conditions could influence the phenolic content and antioxidant activity of lettuce. These results suggest that Colorado grown lettuce may serve as potential dietary sources of natural phenolic antioxidants.