Antioxidant properties and phenolic profile of the most widely appreciated cultivated berry species: A comparative study

Okatan, Volkan

doi:10.2478/fhort-2020-0008

Cited by 59 publications

(29 citation statements)

References 38 publications

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“…A positive correlation between total phenol and anthocyanin with antioxidant activity has been reported in many other fruit species too (He et al, 2015;Chang et al, 2019). On the other hand, an insignificant negative correlation was detected between vitamin C and antioxidant activity, as reported by Okatan (2020), probably due to antioxidants except ascorbic acid may mostly contribute to the total antioxidant activity (Reig et al, 2016). Thus, the lower content of vitamin C than other antioxidant compounds may have caused this situation.…”

Section: Resultsmentioning

confidence: 81%

Effects of the fruiting period and growing seasons on market quality in goji berry (Lycium barbarum L.)

Polat

Mertoğlu

Eskimez

et al. 2020

Folia Horticulturae

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Progression of the vegetation period and change of year are associated with variations in general climatic parameters, such as temperature, atmospheric pressure, humidity, radiation, precipitation, wind speed and others. Only limited knowledge is available about the effects of these parameters on the characteristics of quality of fruits especially those with successive ripening such as goji berry. In our study, fruits of goji berry were characterised based on physico-chemical properties within four different harvest periods, in two consecutive years. Based on the obtained results, it was found that the pomological characteristics were superior at the beginning of the production season, while the phytochemical properties were better at the end. Fruit length, width and weight characteristics were noted to decrease from the first harvest to the last by 21%, 18% and 33%, respectively, while the total anthocyanin, phenol and antioxidant activity properties increased by 264%, 48% and 105%, respectively. There was a decrease in fruit weight, fruit length and fruit width up to 15.9%, 18.3% and 6%, respectively and were directly associated with yield due to sink competition among fruits. Providing high ripening index that ensures more acceptable fruits, with high soluble solid content (SSC) and titratable acidity (TA) seems to be a very important breeding objective to meet consumer demands thanks to superior organoleptic quality. According to correlations, the synthesis of phenolic compounds increased in parallel with SSC rise and TA, which improved pomological properties too. It is thought that the obtained results may indicate the cultural processes and evaluation methods to be used for the harvested fruits.

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Section: Resultsmentioning

confidence: 81%

Effects of the fruiting period and growing seasons on market quality in goji berry (Lycium barbarum L.)

Polat

Mertoğlu

Eskimez

et al. 2020

Folia Horticulturae

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“…Organic acids are chemical compounds widely present in nature as normal constituents of plants or animal tissues [10]. For instance, citric acid can be extracted from the juice of citrus and other acidic fruits such as limes, lemons, oranges, pineapples, and gooseberries [11][12][13], while benzoic acid exists naturally in cinnamon, cloudberries, cranberries, and lingonberries [3]. Ubiquitous microorganisms such as bacteria, fungi, and yeasts can also produce organic acids [10].…”

Section: General Characteristics Of Organic Acidsmentioning

confidence: 99%

Chemistry, Safety, and Challenges of the Use of Organic Acids and Their Derivative Salts in Meat Preservation

Braïek

Smaoui

2021

Journal of Food Quality

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Meat industries are constantly facing new waves of changes in the consumer’s nutritional trends, food safety, and quality requirements and legislations leading to an increase in interest for meat biopreservation to respond to all of these modern socioeconomic demands. Hence, to replace synthetic and/or expensive additives, new technologies in preserving meat products from microbial contamination have been established. In this context, organic acids and their salts have been considered as the most popular examples of preservatives that offer several advantages to be applied in meat industry. Here, characteristics of organic acids/salts commonly used in meat preservation were described based on the published literature. Moreover, after outlining the challenges and advantages of their use in meat industry, their current applications as meat preservatives on various meat type matrices such as beef, pork, sheep, and poultry were quite exposed based on previous and recent research works. Then, different application types were highlighted. Besides, some potent synergistic approaches based on several combinations of organic acids/salts with different existing preservative techniques are reported with an emphasised discussion of their application as possible solution tools to mainly overcome some problems linked to organic acids/salts when used solely, thus contributing to ensure the overall safety and improve the quality of meats. Finally, despite their usefulness in meat preservation, organic acids/salts may possess detrimental traits. In this context, a detailed discussion on their limits of use in meat products was provided in the last section of this paper.

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“…Moreover, they have a unique flavour, colour and diverse content of vitamins and minerals (Pereira et al, 2018;Gündeşli et al, 2019;Okatan, 2020). Commercially important berries are strawberries, blueberries, blackberries, raspberries, red currants and blackcurrants.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the growth, drought tolerance and biochemical compositions of introduced red currant cultivars and Russian breeding genotypes in temperate continental climate

Panfilova

Okatan

Tsoy

et al. 2021

Folia Horticulturae

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The aim of the work was to study the growth, drought tolerance and biochemical characteristics of introduced cultivars (‘Jonkheer van Tets’, ‘Hollandische Rote’ and ‘Viksne’) and some selected Russian cultivars and red currant genotypes (‘Shchedraya’, ‘Natali’, 129-21-61, 111-19-81, 261-65-19 and 271-58-24). The studies were conducted between 2014 and 2018 under temperate continental climate conditions. The intensity of transpiration was determined by using a torsion balance. The soluble solid concentration (SSS – % Brix) of the fruits was determined by using a digital refractomer. The content of the sum of sugars was determined by the weight method according to Bertrand's method. Ascorbic acid content was then determined by the iodometric method. The total phenolic content was determined by a colourimetric method. Climatic conditions were found to have significant influence on the disease severity of the red currant genotypes, while the infections caused by Sphaerotheca mors-uvae increased in optimum seasons and damages caused by Pseudopeziza ribis increased in drought seasons. None of the selected genotypes was found to be resistant to any of the diseases/pests, but ‘Jonkheer van Tets’, ‘Hollandische Rote’ and 111-19-81 were less affected by these diseases/pests. Weight, yield and raceme length of berries and the number of berries in a raceme were found to be higher in optimum seasons, and different cultivars/genotypes had superior characteristics for different parameters. The highest berry weight was observed in the 261-65-19 genotype (0.65 g), while the highest yield was noted in ‘Hollandische Rote’ (15.6 t · ha−1). It was also found that the water content of leaves and transpiration have a strong positive relationship with soil moisture at a depth of 0–200 mm but a week correlation with soil moisture at a depth of 200–400 mm. Results also showed that the transpiration of leaves decreases in later developmental stages (July). Hierarchical clustering suggested four clusters: the introduced cultivars produced one cluster, Russian cultivars are another cluster, 261-65-19, 111-19-81 and 129-21-61 genotypes make up a third cluster and the 271-58-24 genotype (superior in terms of phenolic contents) forms the fourth cluster.

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Antioxidant properties and phenolic profile of the most widely appreciated cultivated berry species: A comparative study

Cited by 59 publications

References 38 publications

Effects of the fruiting period and growing seasons on market quality in goji berry (Lycium barbarum L.)

Effects of the fruiting period and growing seasons on market quality in goji berry (Lycium barbarum L.)

Chemistry, Safety, and Challenges of the Use of Organic Acids and Their Derivative Salts in Meat Preservation

Evaluation of the growth, drought tolerance and biochemical compositions of introduced red currant cultivars and Russian breeding genotypes in temperate continental climate

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