Tag Archives: Pigments

881-892 S. Zeipina, I. Alsina and L. Lepse
Influence of agroecological factors on biologically active compounds in globe artichoke heads
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Influence of agroecological factors on biologically active compounds in globe artichoke heads

S. Zeipina¹*, I. Alsina² and L. Lepse¹

¹Latvia University of Life Science and Technologies, Institute of Horticulture,
Graudu street 1, LV-3701 Dobele, Latvia
²Latvia University of Life Science and Technologies, Faculty of Agriculture,
Liela street 2, LV-3001 Jelgava, Latvia
*Correspondence: solvita.zeipina@llu.lv

Abstract:

The composition of biologically active compounds in plants depends on the climate and growing conditions, cultivar properties, plant development stage, harvesting time and other factors. The research aimed to evaluate the effect of agroecological factors on the composition of biologically active compounds in globe artichoke (Cynara cardunculus var. scolymus (L.) Fiori) heads. The experiment was carried out under open field conditions in the Institute of Horticulture, in Pūre Research centre during the vegetation period of 2015 and 2016. The experiment was arranged in two different soils: brown soil with residual carbonates and the soil strongly altered by cultivation and used two types of seed treatment (without vernalisation, with vernalisation). The quality was evaluated at each harvest time during the all vegetation period. Significant influence of the tested factors on the biochemical content of heads was stated on the content of phenols (73–213 mg GAE 100 g-1 fresh weight) and vitamin C in artichoke heads
(5–20 mg 100 g-1 fresh weight). Pigments, flavonoids and antiradical activity was not significantly influenced by the tested factors.  A slight tendency on producing a higher content of biologically active compounds in more harsh conditions was observed, particularly for phenols and flavonoids.

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892-899 D. Sergejeva, I. Alsina, M. Duma, L. Dubova, I. Augspole, I. Erdberga and K. Berzina
Evaluation of different lighting sources on the growth and chemical composition of lettuce
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Evaluation of different lighting sources on the growth and chemical composition of lettuce

D. Sergejeva¹, I. Alsina¹*, M. Duma², L. Dubova¹, I. Augspole², I. Erdberga¹ and K. Berzina³

¹Latvia University of Life Sciences and Technologies, Faculty of Agriculture, Institute of Plant and Soil Science, Liela street 2, LV-3001 Jelgava, Latvia
²Latvia University of Life Sciences and Technologies, Faculty of Food Technology, Department of Chemistry, Liela street 2, LV-3001 Jelgava, Latvia
³Riga Technical University, Faculty of Power and Electrical Engineering, Kalku street 1, LV-1050 Riga, Latvia
*Correspondence: ina.alsina@llu.lv

Abstract:

Experiment were carried out in Latvia University of Agriculture in plant growth room. Lettuce Lactuca sativa L. var foliosum cv. ‘Dubacek’ and L .sativa L. cv. ‘Michalina’ were grown under 4 types of lights (luminescence lamps, commercial light emitting diodes (LED) lamps (V-TAC premium series – for plant growing) and two different Lumigrow LED strips – dominant wavelength- blue or red with 14 h photoperiod and total photosynthetic active radiation (PAR) 100 μmol m-2 s-1 in all variants. Plant weight, length, amount of leaves were measured. Content of chlorophylls, carotenoids, phenols, flavonoids in lettuce was determined three times per vegetation period. In experiments were found that higher lettuce yield was under commercial LED (V-TAC premium series), but these plants contain less soluble sugars, pigments and phenols. Better plant quality was obtained with luminescence lamps. These lettuces have higher sugar, phenols and flavonoids content. Lettuce growth under blue dominate LED (LEDb) was delayed, but these plants contain higher chlorophylls content. The differences in plant growth, response to light and biochemical content between cultivars were detected.

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1312-1321 P. Adadi, E.G. Kovaleva, T.V. Glukhareva and N.V. Barakova
Production and investigations of antioxidant rich beverage: utilizing Monascus purpureus IHEM LY2014-0696 and various malts
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Production and investigations of antioxidant rich beverage: utilizing Monascus purpureus IHEM LY2014-0696 and various malts

P. Adadi¹*, E.G. Kovaleva², T.V. Glukhareva² and N.V. Barakova¹

¹Department of Food Biotechnology for Plant Origin Products, Faculty of Food Biotechnologies and Engineering, ITMO University, Lomonosova street 9, RU191002, St. Petersburg, Russia Federation
²Department of Technology for Organic Synthesis, Institute of Chemical Engineering, Ural Federal University, Mira street 19, RU620002 Yekaterinburg, Russia Federation
*Correspondence: pariseadadi@gmail.com

Abstract:

Antioxidant evokes numerous health benefits to the consumer as well as stabilisation of the beverages flavours. Therefore, this paper provides detailed information on the application of Monascus purpureus IHEM LY2014-0696 in combination with various malts in brewing antioxidant rich beverage (ARB). Starter culture Angkak was prepared by solid state bioprocessing (SSB). Single infusion method of mashing was used. Physicochemical parameters, volatile compounds, DPPH (2, 2-diphenyl-1-picrylhydrazyl) radical scavenging activity and fermentability of the wort were evaluated. Distillation procedure based on pycnometry technique was use to quantify the alcohol content (%ABV). Fermentability of the wort was found to be 97.6 ± 0.46% whilst %ABV was equal to 5.42 ± 0.03. It was observed that ARB showed a strong DPPH radical scavenging activity of 1.00 × 10–4 mol × equ (R2 = 0.91) whereas 3.43 × 10–5 mol × equ (R2 = 0.81) for wort. The strong antioxidant activity (AOA) is thought to be caused by pigments produced by M. purpureus IHEM LY2014-0696 and other compounds originated from the malts and hops utilised in brewing ARB. A total of 4 volatile compounds were identified in the present study. Incidence of microbial load ranged from 2.14 ± 0.04 × 107 and 0.8 ± 0.1 × 105 for M. purpureus IHEM LY2014-0696 and bacterial respectively was observed in the ARB. This study contradicts some previous ones, as the ARB brewed did not take the red pigment produced by the M. purpureus. Panellists generally expressed their acceptance for the ARB as they assessed it as a new product, moreover, taking account its health benefits.

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