Tag Archives: antioxidant capacity

1751–1759 A. Linina, I. Augspole, I. Romanova and S. Kuzel
Winter rye (Secale cereale L.) antioxidant capacity, total phenolic content and quality indices
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Winter rye (Secale cereale L.) antioxidant capacity, total phenolic content and quality indices

A. Linina¹*, I. Augspole¹, I. Romanova² and S. Kuzel³

¹Latvia University of Life Sciences and Technologies, Faculty of Agriculture, Institute of Soil and Plant Sciences, Liela street 2, LV–3001 Jelgava, Latvia
²Latvia University of Life Sciences and Technologies, Faculty of Veterinary Medicine, K. Helmana street 2, LV–3001 Jelgava, Latvia
³University of South Bohemia in Ceske Budejovice, Faculty of Agriculture, Department of Agroecosystems, Studentska 1668, CZ37005, Ceske Budejovice, Czech Republic
*Correspondence: anda.linina@llu.lv

Abstract:

Rye (Secale cereale L.) grain is an excellent raw material for healthy and tasty foods. Rye products are characterized by their unique composition and properties such as antioxidant capacity and total phenolic. The aim of the study was to assess radical scavenging capacity, total phenolic content, protein, starch content and falling number in rye varieties wholemeal. The trial included population winter rye varieties ‘Kaupo’, ‘Amilo’, ‘Dankowskie Amber’, ‘Dankowskie Rubin’, ‘Inspector’ and hybrid rye varieties ‘SU Drive’, ‘SU Mephisto’, ‘SU Bendix’, ‘Brasetto’, ‘Palazzo’ grown in Latvia. The antioxidant activity was determined using the DPPH (2.2-diphenyl-1-1-picrylhydrazyl radical) assay and total phenolic content was determined spectrophotometrically according to the Folin-Ciocalteou method. The rye grain antioxidant capacity was estimated as Trolox equivalent, while the total phenolic content was expressed as gallic equivalents (GAE). ‘Su Drive’ rye variety contained the largest amount of total phenolic (average 208 mg GAE 100 g-1 DW), but the lowest – ‘Inspector’ rye variety 176 mg GAE 100 g-1 DW. In general, all rye samples tested in this study demonstrated similar level of antioxidant capacity (from 38.5 to 46.2 mmol Trolox eq. 100 g-1). Statistically higher (P < 0.05) total phenols content and falling number had hybrid rye grains, compared to the population rye grains. In the present trial, the differences between hybrid varieties grains protein and starch content comparing to population varieties were not observed.

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341-350 S. Sîrbu, M. Niculaua and O. Chiriţă
Physico-chemical and antioxidant properties of new sweet cherry cultivars from Iaşi, Romania
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Physico-chemical and antioxidant properties of new sweet cherry cultivars from Iaşi, Romania

S. Sîrbu¹*, M. Niculaua² and O. Chiriţă³

¹ Department of Genetic and Breeding, Fruit Growing Research Station, Romanian Academy of Agriculture and Forestry, Voineşti Road, 175, Iaşi, Romania; 2 Research Centre for Oenology, Romanian Academy, Sadoveanu Alley, 9, Iaşi, Romania 3 Department of Horticultural Technologies, Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine, Sadoveanu Alley, 3, Iaşi, Romania *Correspondence: sorinas66@gmail.com

Abstract:

Fruit samples analyzed in this paper were harvested in 2008 and 2009 from seven new sweet cherry cultivars, namely ‘Cetăţuia’, ‘Cătălina’, ‘Bucium’, ‘Golia’, ‘Maria’, ‘Ştefan’, ‘Tereza’, as well as from the cultivar ‘Boambe de Cotnari’, which is most widespread in the Iaşi area, in North-Eastern Romania. The period from flowering to full maturity was between 56–76 days. ‘Cetăţuia’ and ‘Cătălina’ were the earliest cultivars, while ‘Boambe de Cotnari’ and ‘Maria’, the latest ripening ones. Fruit width ranged between 17.0 mm and 23.0 mm and fruit weight ranged from 3.9 g and 7.4 g, but statistical differences between ‘Boambe de Cotnari’, ‘Bucium’, and ‘Maria’ were non-significant. Soluble solids content in different cultivars was between 14.5 °Brix and 17.8 °Brix. The lowest values were recorded in ‘Golia’ and ‘Ştefan’, and the highest, in ‘Boambe de Cotnari’. The lowest values of reducing sugar content were in cultivars ‘Golia’ and ‘Bucium’ (9.5 g 100 g-1 fresh fruit), while ‘Ştefan’ and ‘Cetăţuia’ had the highest reducing sugar content (12.2 g 100 g-1 fresh fruit). Titratable acidity was between 0.5 and 0.9 g malic acid 100 g-1 fresh fruit, ‘Cătălina’ and ‘Golia’ having the lowest values, while ‘Tereza’ and ‘Bucium’ had the largest. The antioxidant capacity of fruits, expressed as mg ascorbic acid 100 mL-1 fruit’s methanolic extract, ranged between 4.2 (in ‘Bucium’) and 18.6 (in ‘Ştefan’). There was a non-significant relationship between the number of days from full bloom until fruit maturation and chemical properties.

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