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You searched for: Journal Journal of the science of food and agriculture Remove constraint Journal: Journal of the science of food and agriculture Subject antioxidant activity Remove constraint Subject: antioxidant activity Subject antioxidants Remove constraint Subject: antioxidants Text Availability Full Text Remove constraint Text Availability: Full Text
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1. Botrytis cinerea differentially induces postharvest antioxidant responses in ‘Braeburn’ and ‘Golden Delicious’ apple fruit

Author:
Bui, Tuyet TA; Wright, Sandra AI; Falk, Anders B; Vanwalleghem, Tanja; Van Hemelrijck, Wendy; Hertog, Maarten LATM; Keulemans, Johan; Davey, Mark W
Source:
Journal of the science of food and agriculture 2019 v.99 no.13 pp. 5662-5670
ISSN:
0022-5142
Subject:
Botrytis cinerea; Malus domestica; antioxidant activity; antioxidants; apples; ascorbate peroxidase; ascorbic acid; cultivars; enzyme activity; fruits; gray mold; homeostasis; metabolism; oxidation; peroxidase; phenolic compounds; postharvest diseases; superoxide dismutase; temperature
Abstract:
... BACKGROUND: The fruit of two apple cultivars – ‘Braeburn’, which is susceptible to inoculation with Botrytis cinerea, and the less susceptible cv. ‘Golden Delicious’ – were investigated with respect to their response to inoculation with B. cinerea. Successful infection by B. cinerea leads to an oxidative burst and perturbation of plant redox homeostasis. To investigate the interaction between appl ...
DOI:
10.1002/jsfa.9827
PubMed:
31150567
PubMed Central:
PMC6771965

2. Application of apigeninidin‐rich red sorghum biocolorant in a fermented food improves product quality

Author:
Akogou, Folachodé UG; Canoy, Tessa S; Kayodé, Adéchola PP; den Besten, Heidy MW; Linnemann, Anita R; Fogliano, Vincenzo
Source:
Journal of the science of food and agriculture 2019 v.99 no.4 pp. 2014-2020
ISSN:
0022-5142
Subject:
Lactobacillus fermentum; Pichia kudriavzevii; Sorghum bicolor; adverse effects; antioxidant activity; antioxidants; color; corn; dephosphorylation; dough; dyes; fermentation; fermented foods; food industry; industrial applications; leaves; models; phytic acid; sensory properties; solubility; volatile organic compounds; Western Africa
Abstract:
... BACKGROUND: The ‘clean label’ trend is pushing the food industry to replace synthetic colorants with plant‐based colorants. However, technological efficacy and undesirable side effects restrict the use of plant‐based colorants in industrial applications. This research studied the production of fermented maize dough coloured by apigeninidin‐rich red sorghum biocolorant, as practised for centuries i ...
DOI:
10.1002/jsfa.9427
PubMed:
30324616
PubMed Central:
PMC6587490

3. Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar

Author:
Summo, Carmine; Palasciano, Marino; De Angelis, Davide; Paradiso, Vito M; Caponio, Francesco; Pasqualone, Antonella
Source:
Journal of the science of food and agriculture 2018 v.98 no.15 pp. 5647-5655
ISSN:
0022-5142
Subject:
Prunus dulcis; almonds; antioxidant activity; antioxidants; bioactive compounds; carbohydrate content; climatic factors; cultivars; fatty acid composition; fruits; genotype; harvest date; lipid content; nutrient content; nutritive value; orchards; phenolic compounds; proximate composition; ripening
Abstract:
... BACKGROUND: Several workers have studied the effect of harvest time on chemical and nutritional composition of almonds, but the results are partly conflicting, probably due to differences in the cultivars considered and to different agronomic and climatic conditions in the growing areas. In this paper, the influence of harvest time and cultivar on the chemical and nutritional composition of almond ...
DOI:
10.1002/jsfa.9110
PubMed:
29708600
PubMed Central:
PMC7167047

4. Surface treatments and coatings to maintain fresh-cut mango quality in storage

Author:
Plotto, Anne; Narciso, Jan A.; Rattanapanone, Nithiya; Baldwin, Elizabeth A.
Source:
Journal of the science of food and agriculture 2010 v.90 no.13 pp. 2333
ISSN:
0022-5142
Subject:
water content; mangoes; fruits (food); fresh-cut foods; food surfaces; food packaging; coatings; calcium; citric acid; food storage; shelf life; carrageenan gels; carboxymethylcellulose; chitosan; cultivars; enzymatic browning; fruit quality; sensory evaluation; titratable acidity; sweetness; firmness; postharvest treatment; antioxidants; Mangifera indica; antioxidant activity; imports
Abstract:
... Background: Edible coatings may extend fresh-cut fruit storage by preventing moisture loss and decreasing gas exchange. This study evaluated the effect of an antibrowning dip (calcium ascorbate, citric acid and N-acetyl-L-cysteine), followed or not with carboxymethylcellulose (CMC) or carrageenan coatings on quality of fresh-cut mangoes stored at 5 °C for up to 20 days. A fourth treatment, only us ...
Handle:
10113/46247
DOI:
10.1002/jsfa.4095
PubMed:
20672334

5. Effect of production site and storage on antioxidant levels in specialty potato (Solanum tuberosum L.) tubers

Author:
Rosenthal, Sarah; Jansky, Shelley
Source:
Journal of the science of food and agriculture 2008 v.88 no.12 pp. 2087
ISSN:
0022-5142
Subject:
potatoes; organic foods; food storage; food quality; antioxidants; antioxidant activity; clones; storage quality; agricultural soils; soil properties; soil pH; soil organic matter; soil fertility; phosphorus; potassium; cultivars
Abstract:
... BACKGROUND: The potato can make a significant contribution of antioxidants to the human diet. In this study, antioxidant levels in tubers of 14 specialty potato clones grown at four production sites (two conventional, two organic), both fresh and stored, were examined across 2 years.RESULTS: Antioxidant activity of fresh tubers at all locations was higher in 2006 than in 2005. Cooler late-season t ...
Handle:
10113/18984
DOI:
10.1002/jsfa.3318

6. Natural volatile treatments increase free-radical scavenging capacity of strawberries and blackberries

Author:
Chanjirakul, K.; Wang, S.Y.; Wang, C.Y.; Siriphanich, J.
Source:
Journal of the science of food and agriculture 2007 v.87 no.8 pp. 1463
ISSN:
0022-5142
Subject:
postharvest diseases; fruit composition; strawberries; blackberries; postharvest treatment; free radical scavengers; antioxidants; antioxidant activity; methyl jasmonate; allyl isothiocyanate; Melaleuca alternifolia; essential oils; volatile compounds
Abstract:
... Free-radical scavenging capacities of strawberries and blackberries treated with methyl jasmonate (MJ), allyl isothiocyanate (AITC), essential oil of Melaleuca alternifolia (tea-tree oil or TTO), and ethanol (EtOH) were investigated. All of these natural volatiles tested reduced the severity of decay in both strawberries and blackberries during storage at 10 °C as compared to the control. Most of ...
Handle:
10113/16537
DOI:
10.1002/jsfa.2841

7. Flavonol glycosides and antioxidant capacity of various blackberry and blueberry genotypes determined by high-performance liquid chromatography/mass spectrometry

Author:
Cho, M.J.; Howard, L.R.; Prior, R.L.; Clark, J.R.
Source:
Journal of the science of food and agriculture 2005 v.85 no.13 pp. 2149
ISSN:
0022-5142
Subject:
blackberries; blueberries; fruit composition; genotype; cultivars; flavonols; glycosides; high performance liquid chromatography; mass spectrometry; antioxidants; antioxidant activity; free radicals; hybrids; interspecific hybridization; phenolic compounds; free radical scavengers
Abstract:
... Flavonol glycoside composition and content in blueberry and blackberry extracts were determined using a high-performance liquid chromatographic (HPLC) separation method coupled with photodiode array (PDA) and mass spectrometric (MS) detection. The hydrophilic antioxidant capacities of crude and fractionated flavonol extracts were also determined by the oxygen radical-absorbing capacity (ORAC(FL)) ...
Handle:
10113/19312
DOI:
10.1002/jsfa.2209

8. Antioxidant activity and characterization of volatile constituents of beechwood creosote

Author:
Lee, K.G.; Lee, S.E.; Takeoka, G.R.; Kim, J.H.; Park, B.S.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1580
ISSN:
0022-5142
Subject:
Fagus; wood; creosote; volatile organic compounds; antioxidants; antioxidant activity; food additives; herbal medicines; medicinal properties
Abstract:
... Volatile constituents of beechwood creosote were determined using gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The major volatile constituents of creosote were 2-methoxyphenol (guaiacol; 25.2%) 2-methoxy-4-methylphenol (4-methylguaiacol; 21.4%), 3-methylphenol (m-cresol; 8.3%) 4-methylphenol (p-cresol; 7.9%) 2-methylphenol (o-cresol; 4.6%) and phenol (2.8%). The antiox ...
Handle:
10113/19306
DOI:
10.1002/jsfa.2156

9. Rice kernel phenolic content and its relationship with antiradical efficiency

Author:
Goffman, F.D.; Bergman, C.J.
Source:
Journal of the science of food and agriculture 2004 v.84 no.10 pp. 1235
ISSN:
0022-5142
Subject:
rice; food composition; phenolic compounds; rice bran; color; antioxidants; antioxidant activity; free radicals; cultivars; tannins; free radical scavengers
Abstract:
... Plant phenolics exert beneficial effects on human health and may also prevent oxidative deterioration of food. Two field experiments were carried out for characterising phenolics in rice. The first assay was conducted in 1999 and 2000 in Beaumont, TX and included five light-brown, two purple and 10 red pericarp coloured cultivars. 'Bran colour' was highly statistically significant for both bran ph ...
Handle:
10113/19296
DOI:
10.1002/jsfa.1780