the effect of cultivar variation on total phenolic
Effect of Roasting Process on Total Phenolic Compounds
The purpose of this study was to investigate the relationship between roasting temperature and time with γ-tocopherol and total phenolic compounds (TPC) of sesame seeds when roasted in a domestic electric oven Eight cultivars of sesame seeds in this study were Darab Dezful Karaj Moghan NazBranching Naz-NonBranching Siah and Varamin Each cultivar was divided into ten group based on the
Total Phenolic Content and Antioxidant Activity of
Total Phenolic Content and Antioxidant Activity of Chickpea (Cicer arietinum L ) This variation in both seed coat color and antioxidant activity makes colored chickpea a strong potential model for studies of func-tional foods Chickpea similar to other legume seeds must be soaked and/or cooked before consumption a procedure that improves the flavor and palatability of the food product
Environmental and genetic variation of phenolic
It was found that the variation of the phenolic composition among years for white grape cultivars was higher than for red cultivars Stable profiles between years were found for Sousn Garnacha Caio Tinto and Verdejo Negro These results also indicate that the effect of year on grape phenolic composition was less than that of cultivar
CHANGES IN TOTAL PHENOL CONTENT AND ANTIOXIDANT
varieties the Amfissis cultivar in the region Larissa presents the highest total phenolic compounds content and antioxidant activity at the harvest stage (10 December) The obtained results have a direct impact on the harvesting date of the table cultivar Amfissis influencing the sensory properties and the quality of the olive fruit
PAPER OPEN ACCESS Related content QKLELWLRQRI
Cultivar 'Jawa Lokal' Bandung West Java 2 Salak Condet Salacca zalacca It is influenced by differences in location and the variation of fruits The skin fruit extract had higher total phenolic content compare with flesh extract Among the skin fruit the highest total phenolic content was found in Salak Mawar skin fruit extract while the lowest total phenolic content was found in
Evaluation of Phenolic Content and Antioxidant Capacity of
Variation in total phenolics antho-cyanins flavonoids and fruit mass among genotypes was much greater than that observed between growing sea-sons indicating that genetics plays a more important role than growing season in influencing phenolic content in blueberries (8) It has been reported that a combined effect of growing season and genotype on anthocyanins and fruit mass demonstrates
Variation in Accumulation of Phenolics in Some Native
The cultivars showed differential variation in the accumulation of total phenolics in relation to salt stress showing that the character was cultivar specific Among the cultivars studied Kuthiru showed the highest quantity of phenolic compounds and Orkazhama showed the highest percentage of increase of phenolics over the control plants in relation to increase in salt stress
Phenolic Compounds as Cultivar
18 01 2011Introduction It is well known that phenolic compounds belong to bioactive components of plant products and have high health-promoting activity [1–5] Their content depends on many factors such as: climatic and agrotechnical conditions in cultivation and harvesting ripeness of the material harvest time storage conditions effect of genetic factors and varieties-dependent variability [5 6]
Effect of cultivar and variety on phenolic compounds and
To compare the influence of cultivar and variety on the phenolic compounds and antioxidant activity (AA) of cherry wines total phenolic (TP) total flavonoid (TF) total anthocyanin (TA) total tannin (TT) five individual phenolic acids and AA were determined An ultra-performance liquid chromatography tandem mass spectrometry (HPLC-DAD/ESI-MS) method was developed for the determination of
Phenolic content of Sicilian olive oils and their
This variation was also observed within the same type of cultivar This observation demonstrates that the cultivar and the grove location can significantly affect the chemical composition and bioactivity of olive oil Although this study supports the hypothesis that olive oil phenolic fractions exert a beneficial effect on bone
Genetic and Environmental Variation in Anthocyanins and
cultivar environment interactions were signi fi cant contributing 22% and 55% of total variation respectively Based on cultivar means for all 16 genotypes the phenotypic correlation between AA and total ACY was positive but lower than that between AA and total phenolic content (TPH) (r = 0 63 and 0 97 respectively) Combinations of
Evaluation of seasonal antioxidant activity and total
01 04 2014This study aimed to determine the seasonal changes of total antioxidant activity and phenolic compounds in samples taken from leaves (April July October) and stems (April July October January) of some almond (Prunus amygdalus L ) varieties (Nonpareil Ferragnes and Texas) It was indicated that antioxidant activity and phenolic compounds in leaves and stems of Nonpareil
DETERMINATION OF ANTIOXIDANT CAPACITY TOTAL PHENOLIC
In effect phenolic compounds are major antioxidants of our It is known that a significant variation exists in the harvest quality and characteristics of different apple cultivars In this context a recent study has shown an association between some of these characteristics and the total phenolic content and the antioxidant capacity This information would be important for the consumer
1 Genotypic Variation on Oil Content Fatty Glden OVA 2
The results of this study showed that cultivar variety had a significant effect on these bioactive compounds (p0 05) Total oil contents changed from 37 55 to 45 07% and the level of α-linolenic acids were found between 46 33 and 55 47% in linseed oil samples The highest total phenolic
Effect of ABA on colour of berries anthocyanin
Effect of ABA on colour of berries anthocyanin accumulation and total phenolic compounds of 'Rubi' table grape (Vitis vinifera) Francisco Jos Domingues Neto 1* Marco Antonio Tecchio Adilson Pimentel Junior Bruna Thais Ferracioli Vedoato1 Giuseppina Pace Pereira Lima2 Sergio Ruffo Roberto3 1Department of Horticulture So Paulo State University "Jlio de Mesquita Filho
Antioxidant Capacity in Fruit and Vegetables
It is necessary to identify and quantify the antioxidants in plant food but also to develop methods that measure the total effect of all antioxidants The aims of the present study were to evaluate different methods of measuring the total antioxidant capacity (TAC) to apply them on plant foods and to human plasma Variation in TAC of plants due to cultivar differences and storage was
Antioxidants in Date Fruits and the Extent of the
25 09 2018The date fruit is economically important agricultural commodity as well as a staple food in many countries in the Arab world North Africa and the Middle East Recent interest in its nutritional health and therapeutic attributes is manifested by the rise in scientific publications Dates of various cultivars are widely publicized and highly ranked as rich sources of natural antioxidant
1 Introduction
The phenolic content of M officinalis extract varied significantly among origins which could explain the high variation in antiradical scavenging activity The evaluation of allelopathic activities showed that the extract of the lemon balm leaves presented an allelopathic effect with the majority of the tested seeds National Institute of Agronomical Research of Tunisia During the last two
CARBOHYDRATES PHENOLIC COMPOUNDS AND
Total reducing and non-reducing soluble sugars starch phenolic compounds and antioxidant activity were evaluated Cultivar and ripening stage influenced all characteristics analyzed Unripe pulp and peel had small percentage of sugar but high percentage of starch especially 'Terrinha' and 'Marmelo' cultivars AAB and ABB cultivars presented the highest percentages of starch when
Effect of Cultivar on Chemical Composition of Some
This research was carried out to determine fatty acids phenolic compounds oxalic acid protein fat total fiber and mineral elements of Iranian spinach cultivars (Varamin 1 Varamin 2 Varamin 3 Zabol Kashan Qom and Zanjan) Results showed that cultivar Zabol had the highest protein (2 59%) The highest fat percentage phenolic compounds P linoleic acid (18:2) and the lowest oxalic
Antioxidant Capacity in Fruit and Vegetables
It is necessary to identify and quantify the antioxidants in plant food but also to develop methods that measure the total effect of all antioxidants The aims of the present study were to evaluate different methods of measuring the total antioxidant capacity (TAC) to apply them on plant foods and to human plasma Variation in TAC of plants due to cultivar differences and storage was
Effect of Roasting Process on Total Phenolic Compounds
The purpose of this study was to investigate the relationship between roasting temperature and time with γ-tocopherol and total phenolic compounds (TPC) of sesame seeds when roasted in a domestic electric oven Eight cultivars of sesame seeds in this study were Darab Dezful Karaj Moghan NazBranching Naz-NonBranching Siah and Varamin Each cultivar was divided into ten group based on the
Genetic and Environmental Variation in Anthocyanins and
cultivar x environment interactions were significant contributing 22% and 55% of total variation respectively Based on cultivar means for all 16 genotypes the phenotypic correlation between AA and total ACY was positive but lower than that between AA and total phenolic content (TPH) (r = 0 63 and 0 97 respectively) Combinations of individual
Stability of total phenolic concentration and antioxidant
Total phenolic concentration (TPC) and total flavonoid concentration (TFC) were in the order of peel marc juice throughout the in vitro digestion irrespective of the extraction solvents used However 50 % ethanol extracted 1 1 to 12-fold more polyphenols than water and ethanol solvents depending on co-products TPC and TFC increased significantly in gastric digests In contrast after the
1 Genotypic Variation on Oil Content Fatty Glden OVA 2
The results of this study showed that cultivar variety had a significant effect on these bioactive compounds (p0 05) Total oil contents changed from 37 55 to 45 07% and the level of α-linolenic acids were found between 46 33 and 55 47% in linseed oil samples The highest total phenolic
Evaluation of Phenolic Content and Antioxidant Capacity of
Variation in total phenolics antho-cyanins flavonoids and fruit mass among genotypes was much greater than that observed between growing sea-sons indicating that genetics plays a more important role than growing season in influencing phenolic content in blueberries (8) It has been reported that a combined effect of growing season and genotype on anthocyanins and fruit mass demonstrates
Effects of Harvest Date Sampling Time and Cultivar on
01 08 2019Cultivar influenced the effect of harvest date on total phenolic concentrations averaged across morning and afternoon samplings (P 0001 Fig 4) Calibra PRG and Persist OG had the highest total phenolic concentrations in late April but in early and late May Persist OG had up to twice the total phenolic concentrations of the other cultivars ( Fig 4 )






