Antioxidant Potency in Apples during Long Term Storage
Introduction
Apples are known to have many beneficial agents that may help prevent cardiovascular disease, cancer, and other chronic diseases (5). This is due to an important component in an apple called antioxidants. Antioxidants stabilize free radicals from damaging our healthy cells, protecting our DNA, and other genetic material. Antioxidants are not only present in apples but in foods such as; spices and herbs, certain beverages, legumes, chocolates, fruits, and vegetables. (6). Apples are an important source of phytochemicals, flavonoids, Vitamin C and E, and many acids including ascorbic acid. Thus, the intake of antioxidants is very important for our daily diet.
The study of long term storage of apples will allow a better understanding on the stability of apples and their beneficial factors. A nearby local farm called Dressel Farms has their own long term storage room located directly at their farm. Apples not intended for fresh market are stored at low temperatures, with low levels of oxygen and high levels of carbon dioxide (8). Storage temperatures, in addition to light and oxygen exposure, is one of the key factors influencing stability of phenolic antioxidants in fruits during postharvest storage (2).
In previous studies many researchers have concluded that an apple’s peel has more antioxidant content than the flesh of an apple (5). The measure of the ferric reducing power (FRAP) is one of the most employed techniques when it comes to measuring antioxidants, however, there is not agreement about neither the standard methodology nor the reference compound to express the antioxidant capacity, although Trolox or ascorbic acid are commonly recommended (3). The inc...
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Phenolic acids are secondary plant metabolites widely distributed in foods, especially fruits and vegetables. In recent years, phenolic acids have attracted a lot of attention because they exist ubiquitously in plants and play protective roles. Phenolic acids possess interesting biological properties, (Beilin, Stocker, & Croft, 1997) that render them interesting to study. They are widespread in crops such as fruits, vegetables, herbs, grains, and seeds and derived foods such as juices, wines, and oils, (Graf, Ameho, Dolnokowski, Milbuty, Chen, & Blumberg, 2006). Phenolic compounds play a key role in thwarting the negative impacts of oxygen and nitrogen reactive species (ROS/RNS), maintaining the redox homeostasis of biological fluids and preventing conditions such as cardiovascular diseases, atherosclerosis, and other degenerative pathologies, such as cancer, diabetes, Alzheimer’s and Parkinson’s diseases, (Shahrzad & Bitsch, 1998).
Lycopene is a member of the carotenoids pigment family that conveys bright red color to many plants. Its name is obtained primarily from tomato. Lycopene is currently considered one of the most efficient antioxidants, protecting against free radicals that accelerate aging and damage critical parts of the cell (Liu, 2008). Recent studies have shown an inverse relationship between intake of tomatoes along with tissue lycopene levels and the incidence of coronary heart disease (CHD).
What effect will varying concentrations of pectinase, 0%, 1%, 1.5%, 2%, 2.5% and 3%, have on the rate of reaction, volume(cm3) and clarity of juice produced, of the apple (Malus domestica) variety of New Zealand Rose
The hypothesis that states that “if pectinase and cellulase are added into different containers of applesauce, then pectinase will produce the most apple juice because pectin, which is very abundant in applesauce, is broken down by pectinase to make apple juice” is supported by the data. According to the data, when water was added to applesauce, the amount of apple juice created on average was 8.2 ml. When cellulase was added to applesauce, the amount of apple juice created on average was 8.26 ml. Both of these substances created less apple juice on average than when pectinase was added to applesauce. The data shows that on average the amount of apple juice created with the assistance of pectinase was 13.16 ml. Therefore, the conclusion can be made that the enzyme, pectinase, extracts the most apple juice out of apple sauce. This conclusion can also be supported by the data found by members of the class. The average amount of apple juice
Wine chemist Andrew L. Waterhouse told the SCIENCE News that even though many studies support the theory that antioxidants prevent heart diseases. It is still a mystery what in the blood or the low-density lipoproteins, which shuttle fat around in the blood, is slowing the oxidation. “In other words it may not be a direct effects of phenolics, but instead some indirect change that they trigger – such as altered fat or protein metabolism.”(Science News, Raloff) Recent studies have only suggested that it was the polyphenols that were causing the antioxidation but were never able to establish any kind of proof that it was the polyphenols that were causing the antioxidation, but they do initiate antioxidation that has often been proofed.
The endocarp is the thin inner layer of the avocado that is found between the flesh of the avocado and the seed. The endocarp is often difficult to differentiate from the flesh of the avocado fruit, and at the center of the avocado is the fruit’s seed. This is the seed that makes the avocado a fruit as opposed to a vegetable, which can vary in size from small to large, (Bruce, 2013). As said by Engels of the One Green Planet (2017), the seed holds 70% of the avocado's antioxidants, including the well-respected polyphenols associated with green tea. This single seed is also packed with soluble fiber and healthy oils. With these various and differently-functioned parts of fruits and with the increasing alertness of the effects of toxic metals released into the environment, numerous studies about metals increase from the perspective of metal recovery and the removal from solution using fruits are realized and proposed by researchers. Different methods are being used such as filtration, electrochemical treatment, evaporation recovery and many
The free radical theory predicts that decreasing the amount of free radical damage and oxidative stress in the body has positive effects on immune function, cognition, inflammation, and cardiovascular disease. Free radicals are reactive oxygen and nitrogen compounds that attack proteins, nucleic acids, and lipids altering cell and tissue function in the body. Studies have established antioxidants, phytochemicals and vitamins help the metabolism fight, reduce and prevent free radical damage delaying the rate of aging and prolonging life (1). Functional foods known to provide these benefits include Vitamin E, Vitamin C, Vitamin A, Copper, Zinc, Magnesium, phytochemicals, polyphenols, and Omega 3 fatty acids. Some food products that deliver good sources of antioxidant vitamins and minerals are green leafy vegetables, green tea, red wine, soybeans, olive oil, citr...
persica (L.) Batsch, var. nectarina] belong to the Rosaceae family and are thought to have originated in China (Salunkhe and Desai, 1984). A peach fruit is approximately 87% water with 180 kJ (43 kcal) and contains carbohydrates, organic acids, pigments, phenolics,vitamins, volatiles, antioxidants and trace amounts of proteins and lipids, which make it very attractive to consumers (Kader and Mitchell, 1989b; USDA, 2003). Peaches and nectarines ripen and deteriorate quickly at ambient temperature. Therefore, cold storage is used to slow these processes and decay
The chemical in apples helps prevent colorectal, lung and breast cancer from damaging DNA the same way rust damages metal. Apples keeps a heart disease at bay, they help absorb cholesterol and reduces the chances of your veins getting blocked. Apples prevents lung,
The progression of fermentation of the fruit discards showed a reduction of pH with times, 3.15 for GE while 3.78 for CGE. Odunfa, (1985) attributed the significant reduction of pH to acid production during fermentation. In our study, the fall of pH could be attributed to the organic acids produced during fermentation by microorganisms. The pH value of GE produced was different with CGE. This might be due to the fruit types used in the production and fermentation practice was different. For instance, the fruit peels collected were cleaned with distilled water while the commercial producer would ferment them right away without washing. Moreover, natural fermentation is spontaneous and uncontrolled thus resulting in a product of variable quality.
Dried and ground Sumac fruit epicarps (0.5 g) were extracted using methanol (80% v/v) and sonicated for 30 min at room temperature. Then it was centrifuged for 20 min at 3800g and the supernatant was collected into a round-bottom flask (Madsen et al., 2000). The extraction process was repeated four times by 80% methanol, the supernatant was mixed twice with 5 mL of n-hexane to purify of the non-polar fraction. The solvent was vaporization using a rotary under vacuum at 40° C. Finally, the extract was centrifuged again and the supernatant was filtered through a 0.2-lm syringe filter and stored at 20° C until analysis time. Separation and analysis of phenolic compounds from sumac extract was conducted with a series 1100 HPLC (Hewlett–Packard, Waldbronn, Germany) equipped with ChemStation software,
The genus Citrus includes a wide variety of plant species that are rich in mineral salts and vitamin C (Costa, et al., 2014). They are the most widespread arboreal plants in the world and represent one of the most important crops in the world across 130 countries (Starrantino, 1994). In this case, orange is the most cultivated fruit, followed by lemon, lime, grapefruit and pomelo (Ruberto, 2002). These citrus plants have many functions and usually consumed fresh or transformed into juice, jam, desserts, sauce, or essential oils.
Summary: Red wine is the one of the most common alcoholic drinks in many countries over the world. It contains the major polyphenol called Resveratrol (3,5,4’-trihydroxy-trans-stilbene) found mostly in skin of grapes that possess many health benefits. In nervous system, Resveratrol acts against Alzheimer’s disease as antioxidant. In circulatory system, Resveratrol acts as anti-atherogenic effect to improve lipid profiles. Immune system, Resveratrol acts as anti-inflammatory cytokines to suppress the inflammations. Moreover, Resveratrol acts as anti-cancer which can reduce the size of tumor growth and facilitate apoptosis. Resveratrol also helps in anti-aging, cytoprotective in renal, treatment of gastritis and improve retina remodeling. But
Md Zaheer Ansari, Preeti Deepika Minz, A.K. Nirala, “Fruit Quality Evaluation Using Biospeckle Techniques”, 1st Int’l Conf. on Recent Advances in Information Technology, RAIT-2012.