Tag Archives: ascorbic acid

672-684 H. Maaroufi-Dguimi, S. Gamal Mohammed, H. Abdalgadir and F. Omari al Zahrani
Effects of chemical seed priming on germination performance and seedling growth of Lycopersicon esculentum (Mill.) under salt stress
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Effects of chemical seed priming on germination performance and seedling growth of Lycopersicon esculentum (Mill.) under salt stress

H. Maaroufi-Dguimi*, S. Gamal Mohammed, H. Abdalgadir and F. Omari al Zahrani

Al Baha University, Faculty of Science, Department of Biology, Alaqiq, 65779-7738, Saudi Arabia
*Correspondence: houda_maaroufi@yahoo.fr

Abstract:

As an important economic plant, Lycopersicon esculentum (Mill.) faces salinity stress from germination to all growth stages. The aim of this study is to ride salt-induced agriculture difficulties of tomato by applying different chemical seed priming: ascorbic acid (ASA), potassium nitrate (KNO₃) and calcium nitrate (CaNO₃) during two time periods which are 24 and 48 hours. In the current case, the seeds were pre-treated with previously mentioned chemicals for varying periods of time before germination in a salt solution (100 mM NaCl). The treatments were replicated three times. For no primed seeds, salt treatment decreased germination parameters as well as seedling growth parameters (fresh weight, epicotyl and root length and chlorophyll content). Different chemical seed priming alleviated the salt harmful effect on germination and growth parameters. In saline conditions, the priming agents, had more significant effect in comparison with normal conditions. Significantly, the treatment including CaNO₃-48-h priming, had high efficacy in promoting germination and plant growth and is associated with reduced levels of leaf proline and malondialdehyde (MDA) content.

Key words:

ascorbic acid, calcium nitrate, potassium nitrate, priming, salinity, seed germination, tomato

588-602 І. Ivanova, М. Serdyuk, V. Malkina, О. Tonkha, O. Tsyz, B. Mazur, A. Shkinder-Barmina, T. Herasko and O. Havryliuk
Cultivar features of polyphenolic compounds and ascorbic acid accumulation in the cherry fruits (Prunus cerasus L.) in the Southern Steppe of Ukraine
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Cultivar features of polyphenolic compounds and ascorbic acid accumulation in the cherry fruits (Prunus cerasus L.) in the Southern Steppe of Ukraine

І. Ivanova¹, М. Serdyuk¹, V. Malkina¹, О. Tonkha², O. Tsyz², B. Mazur², A. Shkinder-Barmina³, T. Herasko¹ and O. Havryliuk²*

¹Tavriya State Agrotechnological University named after Dmytro Motorny, Khmelnytsky Ave., 18 B, UA72312 Melitopol, Ukraine
²National University of Life and Environmental Sciences of Ukraine, Heroiv Oborony Str., 12 А, 13 UA03041, Kyiv, Ukraine
³Melitopol Research Station of Horticulture, named after M.F. Sydorenko of IH NAAS, Vakulenchuka Str., 99, UA72311 Melitopol, Ukraine
*Correspondence: o.havryliuk@nubip.edu.ua

Abstract:

Cherry is a popular and widespread fruit crop in many European countries. Significant areas of its plantation are located in the Southern Steppe subzone of Ukraine. Modern biochemical research aims to determine the amplitude of cherries varietal difference within the studied species and determine selection possibilities for the most important chemical components. In this regard, the study of fruits biochemical composition of different cherries cultivars is relevant. The aim of the research was to build a mathematical model based on Multiple linear regression method, which reveals the degree of weather factors influence on the dynamics of polyphenolic compounds and ascorbic acid accumulation in cherries fruits in the Southern Steppe subzone of Ukraine and in regions with similar hydrothermal parameters. The cultivar ‘Ihrushka’ was characterized by the lowest variability in the concentration of polyphenolic compounds with the value of the variation coefficient of 9.9%. The optimal average concentration of polyphenolic compounds at the level of 224.6 mg 100 g^-1 had fruits of the cherry cultivar ‘Siianets Turovtsevoi’ (Vp – 12.8%). Fruits of the ‘Vstrecha’ cultivar were characterized by the optimal average concentration of ascorbic acid at the level of 9.6 mg 100 g^-1 and variability of the indicator 14.0%. The dominant influence of varietal characteristics on the polyphenolic compounds accumulation in cherry fruits has been established. The share of the factor impact B was 41.3%. It was determined that weather conditions with a share of influence of 69.2% are crucial for the formation of the ascorbic acid. The correlation analysis showed the presence of a linear correlation between seven weather factors (Х_і, i = 1..7) and the concentration of polyphenolic compounds (Y₁) and ascorbic acid (Y₂) in cherry fruits. The values of the pairwise correlation coefficients r_Y1Xi,r_Y2Xi i = 1..7 were within the interval [-0.55; 0.55], which showed the presence of an impact between these weather factors and the studied indicators. The average monthly precipitation in June became decisive for the accumulation of polypolyphenolic compounds (Δ_X2 =35.2%). The average monthly amount of precipitation in May was determined to be the most important for the formation of the ascorbic acid level (Δ_X1 =37.1%).

Key words:

ascorbic acid, cherry, climate, phenolic compounds, Prunus cerasus L., ridge-regression, stone fruits, variability

1728-1741 D. Kļava, S. Kampuse, L. Tomsone, T. Kince and L. Ozola
Effect of drying technologies on bioactive compounds maintenance in pumpkin by-products
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Effect of drying technologies on bioactive compounds maintenance in pumpkin by-products

D. Kļava, S. Kampuse*, L. Tomsone, T. Kince and L. Ozola

Latvia University of Life Sciences and Technologies, Faculty of Food Technology, Riga street 22, LV-3004 Jelgava, Latvia
*Correspondence: skampuse@inbox.lv

Abstract:

During the pumpkin processing large amounts of waste material as a combination of pumpkin peel, seeds and the flesh between seeds has produced. Therefore it is important to investigate the possibilities for using the pumpkin residues. The aim of this research was to investigate the effect of different drying technologies on maintenance of bioactive compounds in pumpkin by-products. Two pumpkin residue products of Hubard group pumpkins were used to obtain pumpkin powder: residue products formed in the process of extracting industrial pumpkin purée by heating it in a heat exchanger and treating through a sieve of pulpier; residues resulting from pumpkin juice extraction process mechanically pressed from fresh, chopped pumpkins. In order to be able to choose the most suitable drying technology pumpkin by-products were dried in the microwave-vacuum, convective (at 40, 50, 70 and 80 °C) and freeze-drying type dryers. For all samples total carotenes, the ascorbic acid, total phenols content (TPC) and antiradical activity (DPPH˙, ABTS˙+) were determined by using standard methods. The highest total carotenes content was retained in freeze-dried pumpkin powders. The most suitable drying method for obtaining pumpkin powder with the highest ascorbic acid, total phenolic content and antiradical activity is drying in convective type drying at 80 °C temperature.

Key words:

ascorbic acid, carotenoids, drying technologies, pumpkin residues, total phenols

1315–1327 S. Kampuse, L. Tomsone, Z. Krūma, M. Šabovics and I. Skrabule
Effect of lovage phenolics to formation of acrylamide in French fries
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Effect of lovage phenolics to formation of acrylamide in French fries

S. Kampuse¹*, L. Tomsone¹, Z. Krūma¹, M. Šabovics¹ and I. Skrabule²

¹Latvia University of Agriculture, Department of Food Technology, St. Rigas 22, LV-3004 Jelgava, Latvia
²Institute of Agricultural Resources and Economics, St. Zinatnes 2, LV-4126 Priekuli, Latvia
*Correspondence: skampuse@inbox.lv

Abstract:

One of the novel methods for reduction of acrylamide in food is application of plant phenolics in technological process of Latvian plants as lovage contain significant amounts of plant phenolics and other natural antioxidants. The aim of current research was to determine the effect of lovage extracts to the formation of acrylamide in French fries. Variety ’Lenora’ potatoes were used. Potatoes were sliced and blanched in hot water (85 ± 2 °C 8 min). After blanching samples were treated with lovage water and ethanol extracts and four samples were obtained: control (without additional treatment); SW – sprayed with water extract, IMW – immersed in water extract, SE sprayed with ethanol extract. After treatment all samples were fried in oil (180 ± 2 °C) for 7 minutes. Total phenolic (TPC), vitamin C content and antioxidant activity (DPPH and ABTS) were determined for all samples before and after frying. For fried potatoes acrylamide and breaking force with texture analyser were determined. TPC of samples during frying decreased significantly but comparing fried samples the highest TPC in SE sample was determined. The highest DPPH radical scavenging activity was observed in samples treated with water extract but during frying the DPPH activity for all treated samples was lower than to control sample. The most significant changes in ABTS radical scavenging activity were observed and also the highest activity of sample SE was observed. Vitamin C content decreased significantly during frying, the highest vitamin C content in SE sample was determined. The highest maximal breaking force of fried potatoes was detected for sample IMW, but the lowest for sample SE. The lowest acrylamide content was found in sample, which was sprayed with lovage-water extract.

Key words:

ABTS, ascorbic acid, breaking force, French fries, lovage, treatment

31–36 M. Jalakas, K. Kelt and K. Karp
The yield and fruit quality of sea buckthorn (Hippophae rhamnoides L.) after rejuvenation cutting
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The yield and fruit quality of sea buckthorn (Hippophae rhamnoides L.) after rejuvenation cutting

M. Jalakas¹, K. Kelt² and K. Karp¹

¹Institute of Horticulture, Estonian Agricultural University, Kreutzwaldi 64, 51014 Tartu, Estonia; e-mail: kkarp@eau.ee
²Polli Horticultural Institute of the Estonian Agricultural University, 69104 Karksi-Nuia, Estonia; e-mail: asta@pai.neti.ee

Abstract:

The yield and fruit quality of 6 sea buckthorn (Hippophae rhamnoides L.) cultivars of a Moscow breeding programme were studied at the Rõhu Experimental Station in South Estonia. The chemical contents of fruits of sea buckthorn were analysed after 3 months of cold-storage at –18°C. ‘Trofimovskaya’ appeared to have more sugars (2.9%) than the other cultivars. ‘Otradnaya’ had the lowest acid content (2.1%). ‘Vorobjevskaya’, ‘Trofimovskaya’ and ‘Otradnaya’ had higher ascorbic acid contents (about 65 mg/100 g) than the other tested cultivars. ‘Vorobjevskaya’ gave the highest yield (9.6 kg/tree) in the 3rd year after cutting down the trees to 2.5 m height. In the following year, the yield of the experiment was significantly higher, whereas cultivars Trofimovskaya and Botanicheskaya had the biggest yields.

Key words:

ascorbic acid, sugars, titratable acids, yield