Antioxidant compounds, antioxidant activity and phenolic content in peel from three tropical fruits from Yucatan, Mexico

Moo-Huchin, Víctor M.; Moo-Huchin, Mariela I.; Estrada‐León, Raciel Javier; Cuevas-Glory, Luis; Estrada-Mota, Iván A.; Ortiz-Vázquez, Elizabeth; Betancur‐Ancona, David; Sauri-Duch, Enrique

doi:10.1016/j.foodchem.2014.05.127

Cited by 193 publications

(137 citation statements)

References 40 publications

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“…The human body produces ROS, such as superoxide anion radicals, hydroxyl radicals, and hydrogen peroxide by many enzymatic systems through incomplete oxygen reduction [64]. Large amounts of ROS may favor human disease such as cancers, cardiovascular diseases, aging, and neurodegenerative diseases [64].…”

Section: Antioxidant Compoundsmentioning

confidence: 99%

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Effects of Light Quality on Growth and Phytonutrient Accumulation of Herbs under Controlled Environments

Dou

Niu²,

et al. 2017

Horticulturae

142

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Abstract:In recent years, consumption of herb products has increased in daily diets, contributing to the prevention of cardiovascular diseases, chronic diseases, and certain types of cancer owing to high concentrations of phytonutrients such as essential oils and phenolic compounds. To meet the increasing demand for high quality herbs, controlled environment agriculture is an alternative and a supplement to field production. Light is one of the most important environmental factors influencing herb quality including phytonutrient content, in addition to effects on growth and development. The recent development and adoption of light-emitting diodes provides opportunities for targeted regulation of growth and phytonutrient accumulation by herbs to optimize productivity and quality under controlled environments. For most herb species, red light supplemented with blue light significantly increased plant yield. However, plant yield decreased when the blue light proportion (BP) reached a threshold, which varied among species. Research has also shown that red, blue, and ultraviolet (UV) light enhanced the concentration of essential oils and phenolic compounds in various herbs and improved antioxidant capacities of herbs compared with white light or sunlight, yet these improvement effects varied among species, compounds, and light treatments. In addition to red and blue light, other light spectra within the photosynthetically active region-such as cyan, green, yellow, orange, and far-red light-are absorbed by photosynthetic pigments and utilized in leaves. However, only a few selected ranges of light spectra have been investigated, and the effects of light quality (spectrum distribution of light sources) on herb production are not fully understood. This paper reviews how light quality affected the growth and phytonutrient accumulation of both culinary and medicinal herbs under controlled environments, and discusses future research opportunities to produce high quantity and quality herbs.

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Section: Antioxidant Compoundsmentioning

confidence: 99%

“…Large amounts of ROS may favor human disease such as cancers, cardiovascular diseases, aging, and neurodegenerative diseases [64]. Therefore, the daily intake of exogenous antioxidants is beneficial for protecting the human body against the destructive effects of free radicals [65,66].…”

Section: Antioxidant Compoundsmentioning

confidence: 99%

Effects of Light Quality on Growth and Phytonutrient Accumulation of Herbs under Controlled Environments

Dou

Niu²,

et al. 2017

Horticulturae

142

View full text Add to dashboard Cite

show abstract

“…To balance the ROS, there is the need for antioxidants in our diet (1). As a strong scavenger activity against free radicals is found in many plants worldwide, the intake of fruit and vegetables is associated with a lower risk of cancer and cardiovascular disease (2).…”

Section: Introductionmentioning

confidence: 99%

“…As a strong scavenger activity against free radicals is found in many plants worldwide, the intake of fruit and vegetables is associated with a lower risk of cancer and cardiovascular disease (2). Con- sumption of natural exogenous antioxidants, such as polyphenols, has protective eff ects against these diseases, which can be partly att ributed to several specifi c components: vitamins, fl avonoids, anthocyanins and other phenolic compounds (1).…”

Section: Introductionmentioning

confidence: 99%

Influence of Yellow Light-Emitting Diodes at 590 nm on Storage of Apple, Tomato and Bell Pepper Fruit

Kokalj

Hribar

Cigić

et al. 2016

Food Technol. Biotechnol.

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SummaryThe objective of this study is to investigate the eff ects of irradiation from light-emitt ing diodes (LEDs) on several fruits during storage. To improve storage and increase the contents of some bioactive compounds, apple, tomato and red bell pepper fruits were exposed to yellow light emitt ed from the diodes at 590 nm. The contents of ascorbic acid, total phenolics, total fl avonoids and several pigments were investigated, along with the antioxidant potential. The colour parameters (L*, a* and b*) and fi rmness of the fruit were also determined. Aft er 7 days of LED light irradiation, there was signifi cantly higher total phenolic content and antioxidant potential in apple peel extracts. The irradiated fruit of tomato had signifi cantly higher levels of total phenolic compounds, and the fruit of red bell pepper had signifi cantly higher antioxidant potential. LED light had no eff ects on the colour parameters, although there was a tendency to accelerate colour development. Apple fruit irradiated with LED light was signifi cantly less fi rm. Among twelve analysed pigments, signifi cantly more β-carotene was detected in LED light-irradiated apple and bell pepper fruit, more α-tocopherol and γ-tocopherol in bell pepper fruit, and more lutein in apple peel and bell pepper fruit. The applied LED light slightly accelerated the ripening of the studied fruit, and aff ected the synthesis of some of the secondary metabolites.

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“…Oxidative stress develops when the generation of ROS overwhelms the scavenging capacity of antioxidants [8]. Hence, certain amounts of exogenous antioxidants are constantly required to maintain an adequate level of antioxidants in order to balance the ROS [9]. As exogenous antioxidants, polyphenols take part in antioxidant defense mechanisms, preventing damaging effects of reactive oxygen species (ROS) on DNA, proteins, and lipids [10].…”

Section: Introductionmentioning

confidence: 99%

Influence of Treatment and Cooking Time on the Antioxidant Capacity of Different Vegetables Used in Atlantic and Mediterranean Diets

García-Rodríguez¹,

Romero‐Rodríguez²,

Vázquez‐Odériz³

2018

JFNR

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Evidence from epidemiological studies has strongly suggested that diets rich in fruits and vegetables play a vital role in disease prevention. The aim of this study was to determine total phenolic content (TPC) and reducing power (RP) for nine vegetables that are normally consumed in Atlantic and Mediterranean diets. In this study vegetables were analyzed when fresh, and then again after heat processes (cooking in boiling water and steam) were applied for different lengths of time. The vegetable showing highest total phenolic content was the Brussels sprout; while zucchini had the lowest content. Green beans presented the highest reducing power, while peppers and cauliflower presented the lowest values. Heat treatment significantly reduced the concentration of total phenolic content and reducing power in all of tested vegetables; however, steam cooking resulted in lower losses. The loss of the total phenolic content and reducing power were higher when heat processes were applied for longer amounts of time. From a nutritional standpoint, it is advisable to use the least aggressive method (steaming) for as short a time as possible

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Antioxidant compounds, antioxidant activity and phenolic content in peel from three tropical fruits from Yucatan, Mexico

Cited by 193 publications

References 40 publications

Effects of Light Quality on Growth and Phytonutrient Accumulation of Herbs under Controlled Environments

Effects of Light Quality on Growth and Phytonutrient Accumulation of Herbs under Controlled Environments

Influence of Yellow Light-Emitting Diodes at 590 nm on Storage of Apple, Tomato and Bell Pepper Fruit

Influence of Treatment and Cooking Time on the Antioxidant Capacity of Different Vegetables Used in Atlantic and Mediterranean Diets

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