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1. Some physico-chemical characteristics of black mulberry (Morus nigra L.) genotypes from Northeast Anatolia region of Turkey

Author:
Ercisli, Sezai; Orhan, Emine
Source:
Scientia horticulturae 2008 v.116 no.1 pp. 41-46
ISSN:
0304-4238
Subject:
acidity,   etc   ; weight; Morus nigra; linoleic acid; total soluble solids; fatty acid composition; citric acid; mulberries; phenolic compounds; genotype; color; pH; palmitic acid; genetic variation; malic acid; antioxidant activity; fruit juices; ascorbic acid; Turkey (country);     Show all 19 Subjects
Abstract:
... In this study, some selected physico-chemical properties (antioxidant activity, ascorbic acid, fatty acids, fruit colour, fruit juice yield, fruit weight, organic acids, pH, total phenolic and total soluble solid contents) of five black mulberry (Morus nigra L.) genotypes grown in the Northeast Anatolia region of Turkey was investigated. The total phenolic and antioxidant activity of methanol extr ...
DOI:
10.1016/j.scienta.2007.10.021

2. Phytochemical accumulation and antioxidant capacity at four maturity stages of cranberry fruit

Author:
Çelik, Hüseyin; Özgen, Mustafa; Serçe, Sedat; Kaya, Cemal
Source:
Scientia horticulturae 2008 v.117 no.4 pp. 345-348
ISSN:
0304-4238
Subject:
titratable acidity,   etc   ; anthocyanins; brix; plant development; total soluble solids; developmental stages; Vaccinium macrocarpon; color; cranberries; citric acid; antioxidant activity; phenolic compounds;     Show all 12 Subjects
Abstract:
... Specific components of cranberry fruit are being associated with human health attributes, such as maintenance of urinary tract health and antioxidant status. Some of the chemical properties and antioxidant capacity of cranberry (Vaccinium macrocarpon Ait. cv. Pilgrim) fruits were investigated at light green, blush, light red and dark red maturation stages. Fruit total phenolics, total monomeric an ...
DOI:
10.1016/j.scienta.2008.05.005

3. Phytochemical and antioxidant properties of anthocyanin-rich Morus nigra and Morus rubra fruits

Author:
Özgen, Mustafa; Serçe, Sedat; Kaya, Cemal
Source:
Scientia horticulturae 2009 v.119 no.3 pp. 275-279
ISSN:
0304-4238
Subject:
titratable acidity,   etc   ; anthocyanins; interspecific variation; Morus nigra; small fruits; Morus rubra; citric acid; fructose; glucose; color; chemical constituents of plants; antioxidant activity; sugar content; phenolic compounds; Turkey (country);     Show all 15 Subjects
Abstract:
... In this study, phytochemical and antioxidant properties of anthocyanin-rich mulberry species of Morus nigra L. (black mulberry) and Morus rubra L. (red mulberry) fruits harvested from across Turkey were investigated. Fruit color, total phenolics (TP), total monomeric anthocyanin (TMA), titratable acidity (TA), and individual sugar and organic acid compositions were determined. Total antioxidant ca ...
DOI:
10.1016/j.scienta.2008.08.007

4. Antioxidant properties, total phenolics, and quality of fresh-cut ‘Tommy Atkins’ mangoes as affected by different pre-treatments

Author:
Siddiq, M.; Sogi, D.S.; Dolan, K.D.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2013 v.53 no.1 pp. 156-162
ISSN:
0023-6438
Subject:
acidity,   etc   ; calcium chloride; total soluble solids; mangoes; heat; phenolic compounds; storage time; firmness; pH; color; sodium; citric acid; antioxidant activity; ascorbic acid;     Show all 14 Subjects
Abstract:
... Fresh-cut processing of mangoes have not been explored on a scale similar to other tropical fruits. This study assessed the effect of different pre-treatments and storage on total phenolics, antioxidant properties, and selected quality characteristics of mango cubes treated with: ascorbic acid + citric acid + CaCl2 (AA–CA–Ca), sodium acid sulfate (SAS), and 5-min infrared heat (IR-5). Phenolics co ...
DOI:
10.1016/j.lwt.2013.01.017

5. Evaluation of some quality parameters of minimaly processed celery by quantitative analysis

Author:
TAMER, CANAN ECE; ÇOPUR, ÖMER UTKU; İNCEDAYI, BİGE; VURAL, HASAN
Source:
Journal of food processing and preservation 2013 v.37 no.5 pp. 717-726
ISSN:
0145-8892
Subject:
acidity,   etc   ; acid treatment; antioxidant activity; ascorbic acid; carbon dioxide; carotenoids; catechol oxidase; celery; citric acid; cluster analysis; coliform bacteria; color; correlation; cysteine; factor analysis; ingredients; modified atmosphere packaging; nitrogen; odors; oxidation; pathogens; phenolic compounds; principal component analysis; quantitative analysis; salads; shelf life; soups; spoilage; storage time; weight loss;     Show all 30 Subjects
Abstract:
... The celeries were treated with citric acid (1.5%) and L‐cysteine (0.5%) following preprocessing. The samples were packed in two different modified atmosphere conditions. After 20 days of storage at 4 ± 2C, weight loss, total dry matter, total acidity, total phenolics, ascorbic acid, total carotenoids, color, polyphenoloxidase (PPO) and antioxidant activity of the samples were determined, and total ...
DOI:
10.1111/j.1745-4549.2012.00687.x

6. 'Ningyu': a new cultivar with high reducing sugar, ascorbic acid and antioxidant capacity

Author:
Wang, J.; Zhao, M. Z.; Wang, Z. W.; Yu, H. M.; Huang, W. Y.
Source:
Acta horticulturae 2014 no.1049 pp. 231-235
ISSN:
0567-7572
Subject:
titratable acidity,   etc   ; anthracnose; antioxidant activity; ascorbic acid; breeding; citric acid; color; cultivars; fructose; fruiting; glucose; leaf area; leaves; malic acid; odors; reducing sugars; China;     Show all 17 Subjects
Abstract:
... ‘Ningyu’ has been released from the breeding programme at Jiangsu Academy of Agricultural Sciences since 2010. It is a new, early fruiting and balanced aroma cultivar with anthracnose resistance, which is derived from ‘Sachinoka’ × ‘Akihime’ in 2005. Plant characterization, fruit weight and color, total titrable acidity, organic acid, sugar, ascorbic acid and antioxidant capacity were evaluated. C ...

7. Quality changes in high pressure processed ginger paste under refrigerated storage

Author:
Unni, Lakshmi.E.; Chauhan, O.P.; Raju, P.S.
Source:
Food bioscience 2015 v.10 pp. 18-25
ISSN:
2212-4292
Subject:
titratable acidity,   etc   ; antioxidant activity; ascorbic acid; citric acid; cold storage; color; condiments; detection limit; flavonoids; ginger; heat treatment; high pressure treatment; microbiological quality; pH; pastes; phenolic compounds; polyethylene; pouches; shelf life; storage time; temperature;     Show all 21 Subjects
Abstract:
... This investigation was carried out to evaluate quality changes in ginger paste followed by high hydrostatic pressure and thermal treatment during 6 months of storage at 6±1°C. Ginger samples were washed in water, peeled manually and pulverized in the form of smooth paste and were mixed with ascorbic (100mgkg−1) and citric (100mgkg−1) acids and subsequently packed in polyethylene pouches (25μm thic ...
DOI:
10.1016/j.fbio.2014.12.005

8. Characterization of fruit traits from ‘Mollar de Elche’ pomegranate progenies

Author:
Bartual, J.; Palou, L.; Perez-Gago, M. B.
Source:
Acta horticulturae 2015 no.1106 pp. 25-30
ISSN:
0567-7572
Subject:
titratable acidity,   etc   ; polyphenols; total soluble solids; Punica granatum; high performance liquid chromatography; new markets; orchards; juices; genotype; citric acid; medicinal properties; anthocyanins; functional foods; basins; cultivars; new variety; exports; antioxidant activity; antioxidants; fruits; pomegranates; breeding; pH; color; crossbreds; aril; Spain;     Show all 27 Subjects
Abstract:
... Pomegranate (Punica granatum L.) is, since ancient times, one of the most appreciated fruits in the world for its nutricional and medicinal properties. Southeastern Spain is one of the most important pomegranate producing and exporting regions in the Mediterranean Basin. The cultivar-populations most frequently grown in this area are 'Mollar de Elche' and 'Valenciana', whose yellowish-pink fruit a ...
DOI:
10.17660/ActaHortic.2015.1106.5

9. Effect of extraction method on chemical, volatile composition and antioxidant properties of pomegranate juice

Author:
Mphahlele, R.R.; Fawole, O.A.; Mokwena, L.M.; Opara, Umezuruike Linus
Source:
South African journal of botany 2016 v.103 pp. 135-144
ISSN:
0254-6299
Subject:
titratable acidity,   etc   ; epicatechin; pressing; total soluble solids; cyanidin; ethyl acetate; fructose; citric acid; anthocyanins; brix; gallic acid; volatile compounds; crushing; principal component analysis; tannins; bioactive compounds; catechin; antioxidant activity; fruit juices; pomegranates; free radical scavengers; pH; color; aril;     Show all 24 Subjects
Abstract:
... The study investigated chemical, volatile composition and bioactive compounds extracted from different fruit fractions of pomegranate (Punicagranatum L.) cv. Wonderful. Juice variants evaluated included juice extracted without crushing the seeds using a juice extractor (arils), juice extracted by crushing the seeds using a blender (arils plus seed), juice extracted by pressing a whole fruit using ...
DOI:
10.1016/j.sajb.2015.09.015

10. Preservation of bioactive compounds of a green vegetable smoothie using short time–high temperature mild thermal treatment

Author:
Castillejo, Noelia; Martínez-Hernández, Ginés Benito; Monaco, Kamila; Gómez, Perla A; Aguayo, Encarna; Artés, Francisco; Artés-Hernández, Francisco
ISSN:
1082-0132
Subject:
titratable acidity,   etc   ; antioxidant activity; ascorbic acid; beverages; bioactive compounds; broccoli; chlorogenic acid; citric acid; color; cucumbers; fruits; glucobrassicin; health promotion; heat treatment; microbial load; pH; raw vegetables; spinach; temperature; total soluble solids; viscoelasticity;     Show all 21 Subjects
Abstract:
... Smoothies represent an excellent and convenient alternative to promote the daily consumption of fruit and vegetables in order to obtain their health-promoting benefits. Accordingly, a green fresh vegetables smoothie (77.2% cucumber, 12% broccoli and 6% spinach) rich in health-promoting compounds was developed. Soluble solids content, pH and titratable acidity of the smoothie were 4.3 ± 0.4°Bx, 4.4 ...
DOI:
10.1177/1082013216656240

11. Quality changes in fresh-cut mango cubes submitted to different gas partial pressure of active MAPs

Author:
Liguori, G.; Sortino, G.; Gentile, C.; Gianguzzi, G.; Saletta, F.; D'Asaro, A.; Inglese, P.; Farina, V.
Source:
Acta horticulturae 2018 no.1194 pp. 1181-1186
ISSN:
0567-7572
Subject:
titratable acidity,   etc   ; Mangifera indica; air; antioxidant activity; ascorbic acid; bioactive compounds; carbon dioxide; catechol oxidase; chilling injury; citric acid; color; fresh-cut produce; fruits; hardness; hydrogen peroxide; juiciness; mangoes; modified atmosphere packaging; oxygen; peroxidase; polyethylene; ripening; sensory properties; texture; total soluble solids; weight loss;     Show all 26 Subjects
Abstract:
... The study was performed to assess chemical-physical and sensory quality changes in 4±1°C stored fresh-cut mangos and to test the effect of active modified atmosphere packaging (MAP) with different gas partial pressures. Sicilian fruits of 'Keitt' mango (Mangifera indica L.) were immerged in hydrogen peroxide (H2O2) after being peeled. Next, the flesh was cut in cubes and dipped in citric acid (0.5 ...
DOI:
10.17660/ActaHortic.2018.1194.168

12. Valorization of Capia Pepperseed Flour-I: Spreadable New Products Development

Author:
Bostanci, Hüseyin; Ok, Selçuk; Yilmaz, Emin
Source:
Waste and biomass valorization 2019 v.10 no.3 pp. 681-690
ISSN:
1877-2641
Subject:
acidity,   etc   ; ambient temperature; antioxidant activity; arginine; beta-sitosterol; calcium; campesterol; chocolate liquor; citric acid; color; crystallization; flour; glutamic acid; histidine; ingredients; lecithins; leucine; linoleic acid; lysine; magnesium; minerals; molasses; new products; odors; oils; oleic acid; palmitic acid; peroxide value; phenolic compounds; plastics; potassium; potassium sorbate; product development; proline; protein content; sodium; sugars; thermal analysis;     Show all 38 Subjects
Abstract:
... The aim of this study was to utilize pepperseed flour in spreadable new product development. Two formulations, chocolate type and molasses type, were evaluated. Both formulations included 23.67 and 30.11% pepperseed flour, chocolate liquor or molasses as aroma source, sugar, palm oil, citric acid, potassium sorbate and lecithin as the ingredients. While ash and protein contents were similar, moist ...
DOI:
10.1007/s12649-017-0139-z

13. Harvest maturity stage and cold storage period influence lemon fruit quality

Author:
Sun, Yongdong; Singh, Zora; Tokala, Vijay Yadav; Heather, Brett
Source:
Scientia horticulturae 2019 v.249 pp. 322-328
ISSN:
0304-4238
Subject:
titratable acidity,   etc   ; antioxidant activity; ascorbic acid; citric acid; cold; cold storage; color; fruit juices; fruit quality; fruits; fumaric acid; lemons; malic acid; markets; maturity stage; shelf life; storage time; succinic acid; total soluble solids; weight loss;     Show all 20 Subjects
Abstract:
... Lemon fruit is usually harvested at different maturity stages to suit the market requirements. The harvest maturity stage influence the postharvest quality of different fruits during storage. Therefore, the effects of three different maturity stages (green, green-yellow and yellow stages) and cold storage periods (30, 60 and 90 days) at 10 °C on Eureka lemon fruit quality were investigated. The qu ...
DOI:
10.1016/j.scienta.2019.01.056

14. Physico-chemical and microbiological quality of ready-to-eat rocket (Eruca vesicaria (L.) Cav.) treated with organic acids during storage in dark and light conditions

Author:
Zappia, Angela; De Bruno, Alessandra; Piscopo, Amalia; Poiana, Marco
Source:
Food science and biotechnology 2019 v.28 no.4 pp. 965-973
ISSN:
1226-7708
Subject:
acidity,   etc   ; Eruca vesicaria; antioxidant activity; antioxidants; ascorbic acids; citric acid; color; dipping; leaves; microbiological quality; monitoring; packaging; plate count; ready-to-eat foods; shelf life; storage conditions; tap water;     Show all 17 Subjects
Abstract:
... The effect of alternative dipping solutions to chlorinated water was studied on qualitative parameters of ready-to-eat rocket: sanitised tap water, 1% of citric acid solution and a mixture of citric and ascorbic acids solution. After packaging in normal atmosphere, a monitoring of total bacterial count and physico-chemical parameters was carried out to 14 storage days in dark and light storage con ...
DOI:
10.1007/s10068-018-00543-y
PubMed:
31275696
PubMed Central:
PMC6595029

15. Targeted metabolite profiling to gain chemometric insight into Indian pomegranate cultivars and elite germplasm

Author:
Singh, Sukhvinder Pal; Pal, Ram Krishna; Saini, Manpreet Kaur; Singh, Jagdeep; Gaikwad, Nilesh; Parashuram, Shilpa; Kaur, Charanjit
Source:
Journal of the science of food and agriculture 2019 v.99 no.11 pp. 5073-5082
ISSN:
0022-5142
Subject:
acidity,   etc   ; polyphenols; mass spectrometry; dietary supplements; liquid chromatography; cyanidin; drugs; human health; breeding programs; secondary metabolites; genotype; fructose; citric acid; anthocyanins; germplasm; cultivars; genetic improvement; ellagic acid; chemometrics; antioxidant activity; ferulic acid; ascorbic acid; fruits; pomegranates; delphinidin; color; aril; India;     Show all 28 Subjects
Abstract:
... BACKGROUND: Pomegranate fruit is an excellent source of bioactive polyphenolics, known to contribute significantly to human health. India is the largest producer of pomegranate in the world and produces the finest quality fruit with highly desirable consumer traits such as soft seeds, low acidity, and attractive fruit and aril color. Knowledge of the extent of variation in key metabolites (sugars, ...
DOI:
10.1002/jsfa.9751

16. Physico-chemical properties of 'Phoenix' jujube fruit (Ziziphus jujuba Mill.)

Author:
Reche, J.; Hernandez, F.; Almansa, M. S.; Garcia, S.; Legua, P.; Amoros, A.
Source:
Acta horticulturae 2019 no.1256 pp. 275-280
ISSN:
0567-7572
Subject:
acidity,   etc   ; Ziziphus jujuba; antioxidant activity; ascorbic acid; beta-carotene; brix; chlorophyll; chronic diseases; citric acid; color; cultivars; dates (fruit); fructose; fruit pulp; fruits; glucose; healthy diet; malic acid; nutritionists; phenolic compounds; phytochemicals; protein content; ripening; succinic acid; sucrose; total soluble solids; vegetables; Spain;     Show all 28 Subjects
Abstract:
... Nutritionists recommend fruits and vegetables containing large amounts of phytochemicals because of their health benefits. Epidemiological and nutritional studies suggested that the higher one’s fruit and vegetables’ consumption, the lower the incidence of chronic diseases. Jujube fruits contain high levels of vitamins, carotenoids, phenolic compounds and antioxidant activities so they are conside ...
DOI:
10.17660/ActaHortic.2019.1256.38

17. Quality preservation of minimally processed pomegranate cv. Jahrom arils based on chitosan and organic acid edible coatings

Author:
Zarbakhsh, Saeedeh; Kazemzadeh‐Beneh, Hashem; Rastegar, Somayeh
Source:
Journal of food safety 2020 v.40 no.2 pp. e12752
ISSN:
0149-6085
Subject:
titratable acidity,   etc   ; Punica granatum; anthocyanins; antioxidant activity; aqueous solutions; aril; ascorbic acid; catalase; catechol oxidase; chitosan; citric acid; color; edible coatings; enzyme activity; peroxidase; polyphenols; pomegranates; sensory properties; storage temperature; total soluble solids;     Show all 20 Subjects
Abstract:
... The effects of chitosan (CTS), ascorbic acid (AsA), and citric acid (CtA) on quality preservation of (Punica granatum cv. “Jahrom”) processed arils were investigated. The arils were immersed in aqueous solutions including water (control), CTS (0.5 and 1%), AsA (1 and 2%), and CtA (1 and 2%) and stored at 5–7°C for 15 days. Results showed that AsA maintained water loss; inhibited color change, phen ...
DOI:
10.1111/jfs.12752

18. Formulation, standardization and characterization of novel sattu beverage enriched with beetroot juice

Author:
Sharma, Alok; Mazumdar, Bidyut; Keshav, Amit
Source:
Journal of food science and technology 2020 v.57 no.5 pp. 1936-1943
ISSN:
0022-1155
Subject:
acidity,   etc   ; 2,2-diphenyl-1-picrylhydrazyl; Cicer arietinum; antioxidant activity; ascorbic acid; beets; beverages; citric acid; color; consumer acceptance; flavonoids; food additives; food enrichment; markets; pH; pectins; protein content; sensory evaluation; vegetable juices;     Show all 19 Subjects
Abstract:
... The existing market of beverages is in utmost need of non-conventional and cheaper option of a functional protein beverage. The primary goal of this research was to formulate a beverage using prepared from roasted Bengal gram (sattu) which can provide health benefits. Fortified sattu beverage was prepared by incorporating pectin, citric acid, ascorbic acid and sugar as additives with beetroot juic ...
DOI:
10.1007/s13197-019-04229-z
PubMed:
32327804
PubMed Central:
PMC7171006