Effect of Ozone Treatment on Mechanical and Chemical Properties of Sea-Buckthorn (<i>Hippophaë rhamnoides</i> L.) Fruit

Gorzelany, Józef; Basara, Oskar; Kuźniar, Piotr; Pawłowska, Agata; Belcar, Justyna

doi:10.2478/aucft-2022-0015

Cited by 3 publications

(3 citation statements)

References 27 publications

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“…emphyllocalyx berries: 2.60 and 2.65, respectively. The pH value is diversified compared to other species grown in Poland, e.g., saskatoon berry (4.12–5.03) [ 22 ], red currant (3.20 and 3.27) [ 23 ], sea buckthorn (3.02–3.19) [ 24 ], highbush blueberry fruit (2.76–3.33) [ 25 ], raspberry (3.72) and mulberry (5.17) [ 26 ]. In general, both L .…”

Section: Resultsmentioning

confidence: 99%

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Evaluation of the Chemical Composition of Selected Varieties of L. caerulea var. kamtschatica and L. caerulea var. emphyllocalyx

et al. 2023

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Lonicera caerulea fruits are a rich source of vitamins, organic acids, and phenolic compounds, which are characterised by their health-promoting properties. The content of bioactive compounds in this fruit may vary depending on the cultivar and the harvest date. The fruits of the L. caerulea var. kamtschatica cultivars ‘Duet’ and ‘Aurora’ and the L. caerulea var. emphyllocalyx cultivars ‘Lori’, ‘Colin’ and ‘Willa’ were used in this study. L. emphyllocalyx fruit, especially the cultivar ‘Willa’, was characterised as having a higher acidity by an average of 29.96% compared to L. kamtschatica. The average ascorbic acid content of the L. kamtschatica fruit was 53.5 mg·100 g−1 f.w., while L. emphyllocalyx fruit had an average content that was 14.14% lower. The antioxidant activity (determined by DPPH, FRAP, and ABTS) varied according to the cultivar and the species of fruit analysed. The total polyphenol content differed significantly depending on the cultivar analysed; fruits of the L. emphyllocalyx cultivar ‘Willa’ were characterised by the lowest content of total polyphenols—416.94 mg GAE·100 g−1 f.w.—while the highest content of total polyphenols—747.85 GAE·100 g−1 f.w.—was found in the fruits of the L. emphyllocalyx cultivar ‘Lori’. Lonicera caerulea fruits contained 26 different phenolic compounds in their compositions, of which the highest content was characterised by cyanidin 3-O-glucoside (average: 347.37 mg·100 g−1). On the basis of this study, it appears that both L. kamtschatica fruits and L. emphyllocalyx fruits, especially of the cultivars ‘Lori’ and ‘Willa’, can be used in food processing.

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Section: Resultsmentioning

confidence: 99%

“…[ 23 ], sea buckthorn (4.0–9.1 mg·100 g −1 f.w.) [ 24 ]. According to Senica et al [ 14 ], spreads and smoothies made out of L .…”

Section: Resultsmentioning

confidence: 99%

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Evaluation of the Chemical Composition of Selected Varieties of L. caerulea var. kamtschatica and L. caerulea var. emphyllocalyx

et al. 2023

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The Influence of Gaseous Ozone Fumigation on the Chemical and Mechanical Properties of Highbush Blueberry (Vaccinium corymbosum L.) Fruits

Gorzelany,

Basara,

Zardzewiały

et al. 2024

Acta Universitatis Cibiniensis. Series E: Food Technology

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Ozonation is an effective method of post-harvest preservation and reducing the loss of health-promoting compounds such as phenolic compounds during storage. Fruits of highbush blueberry (Vaccinium corymbosum L.) have strong antioxidant properties, they are recognised as one of the most valuable sources of health-promoting bioactive compounds. In the present study, changes in total acidity and pH of highbush blueberry fruit depended on ozonation and storage time and genotype. The total acidity of fresh blueberries of tested genotypes ranged from 0.59 - 0,90 g·100 g−1. The highest total acidity was recorded for clone ‘21’, which was ozonated for 15 min. It was found that the application of ozone gas during storage of V. corymbosum fruit had mainly positive effect on the content of analysed bioactive compounds. Results of our study showed that ascorbic acid content varied depending on genotype, storage time and ozonation. The average content of this antioxidant in the non-ozonated fresh fruit was 22.32 mg.100 g−1, and slightly decreased with ozonated 15 min and 30 min - 21.87 mg.100 g−1 and 21.95 mg.100 g−1, respectively. Average content of total phenolic in fruits subjected to ozonation for 30 min. and stored for 15 days was higher by 10.3% in a comparison to control sample (fresh fruits). The antioxidant values of DPPH and FRAP in fruits subjected to storage and ozonation for 30 min. increased by 22.6% and 15.5%, respectively. Using ozone had a minor positive effect on the measured mechanical properties of the fruits. Throughout the different storage periods of blueberry fruits, there was a decrease in destructive energy and an increase in force.

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Effect of Ozonation on the Mechanical, Chemical, and Microbiological Properties of Organically Grown Red Currant (Ribes rubrum L.) Fruit

et al. 2022

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Red currant fruits are a valuable source of micro- and macronutrients, vitamins, and chemical compounds with health-promoting properties, the properties of which change depending on the harvest date and the time and method of storage. This study analysed the effect of applying 10 ppm ozone gas for 15 and 30 min on the mechanical properties, chemical properties and microbiological stability of three organic-grown red currant fruit cultivars. Fruits harvested at the time of harvest maturity had significantly larger diameters and weights and lower water contents compared with fruits harvested seven days earlier, and the ozonation process, regardless of its harvesting date, reduced the physical parameters in question (diameter, weight, and water content). The ascorbic acid content of the ozonated fruit varied, with the highest decreases observed for fruit harvested 7 days before the optimal harvest date and stored for 15 days under refrigeration (an average decrease of 13.31% compared with the control fruit without ozonation). In general, the ozonation process had a positive effect on the variation of fruit antioxidant activity, with the highest average values obtained for fruit harvested 7 days before the optimum harvest date and stored for 15 days under refrigeration conditions; in addition, it also had an effect on reducing the development of microorganisms, including mesophilic aerobic bacteria, yeasts, and moulds, mainly for the cultivar ‘Losan’.

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Effect of Ozone Treatment on Mechanical and Chemical Properties of Sea-Buckthorn (Hippophaë rhamnoides L.) Fruit

Cited by 3 publications

References 27 publications

Evaluation of the Chemical Composition of Selected Varieties of L. caerulea var. kamtschatica and L. caerulea var. emphyllocalyx

Evaluation of the Chemical Composition of Selected Varieties of L. caerulea var. kamtschatica and L. caerulea var. emphyllocalyx

The Influence of Gaseous Ozone Fumigation on the Chemical and Mechanical Properties of Highbush Blueberry (Vaccinium corymbosum L.) Fruits

Effect of Ozonation on the Mechanical, Chemical, and Microbiological Properties of Organically Grown Red Currant (Ribes rubrum L.) Fruit

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