Search results for " Phenolic content"
showing 9 items of 9 documents
Wild
2021
Graphical abstract
Interspecific variation in total phenolic content in temperate brown algae
2017
Marine algae synthesize secondary metabolites such as polyphenols that function as defense and protection mechanisms. Among brown algae, Fucales and Dictyotales (Phaeophyceae) contain the highest levels of phenolic compounds, mainly phlorotannins, that play multiple roles. Four temperate brown algae (Cystoseira amentacea, Cystoseira compressa, Dictyopteris polypodioides and Padina pavonica) were studied for total phenolic contents. Total phenolic content was determined colorimetrically with the Folin-Ciocalteu reagent. Significant differences in total phenolic content were observed between leathery and sheetlike algae and also within each morphological group. Among the four species, the she…
Effects of gellan-based coating application on litchi fruit quality traits
2018
The use of gellan-based coating formulation on litchi (Litchi chinensis Sonn. ‘Wai Chee’) fruit was investigated in order to determine its ability to improve color conservation and to maintain the overall quality. Fruits were treated with gellanbased coating (0.5% w/v) and glycerol (3% w/v) after dipping in ascorbic acid (1.5% w/v) and then stored at 5°C and 90% relative humidity for 15 days. Changes in peel color, soluble solid content, tritatable acidity, weight loss, antioxidant activity and phenolic content, were measured. Formulations containing gellan-based coating exhibited slightly improved water barrier properties and showed their active role in maintaining color characteristics an…
Effect of red wine soaking on the microbiological profile, total phenolic content and sensory aspects of an ovine pressed cheese
2022
The aim of this study was to produce an ovine pressed cheese with high polyphenol content. To this purpose, fresh Primosale Pecorino cheese was soaked for seven days in Nero d’Avola wine (NDW) and was indicated as experimental cheese production (EP). The final cheese was characterized for its microbiological, chemical and sensory characteristics. Specifically, cheese making was performed with pasteurized ewes’ milk and a commercial starter culture. Control cheese production (CP) did not include the soaking phase in NDW. Plate counts confirmed the dominance of the commercial starter until 109 CFU/g in both CP and EP cheeses. The soaking in NDW increased cheese total phenolic compounds (TPC) …
Characterisation of Physical and Biochemical Traits of Hulless Spring Barley Grain in the Latvian Breeding Programme
2013
Abstract Incorporation of whole grain, such as hulless barley, as a part of a balanced diet can help reduce the risk of coronary heart diseases, diabetes and specific cancers, and provide other health benefits as well. The objectives of this study were to determine the physical and chemical characteristics of grains of hulless barley genotypes from the Latvian spring barley programme. Field experiments were carried out in 2010-2011 at the State Stende Cereal Breeding Institute. Grain samples of 29 hulless spring barley breeding lines were analysed for grain physical traits (1000 kernel weight, test weight), macronutrients (crude protein, starch, β -glucans), and micronutrients (total phenol…
Influence of ambient temperature on the photosynthetic activity and phenolic content of the intertidal Cystoseira compressa along the Italian coastli…
2019
Understanding the physiological responses of intertidal seaweeds to environmental factors is fundamental to characterize their local physiological adaptation and success in the face of climate change. We measured the photosynthetic activity and the total phenolic content of the intertidal alga Cystoseira compressa and explored their relationship with latitude or local ambient air and seawater temperatures. Our results show that, when submerged, the photosynthetic activity of C. compressa showed values typical for non-stressed thalli, and the seawater temperatures found across sites explained the variability of these values. We observed a decrease in the photosynthetic activity of C. compres…
INTERSPECIFIC VARIATION IN TOTAL PHENOLIC CONTENT IN TEMPERATE BROWN ALGAE
2015
The aim of this study was to focus on interspecific variation of total phenolic contents (TPC) in temperate brown algae also considering their relationship with environmental conditions. In particular, we compared the TPC of four species characterized by different thallus morphology, growth cycle and bathymetric level: Cystoseira amentacea (C. Agardh) Bory, Cystoseira compressa (Esper) Gerloff & Nizamuddin, Dictyopteris polypodioides (A.P. De Candolle) J.V. Lamouroux and Padina pavonica (Linnaeus) Thivy, collected in summer 2011 from the north-western coast of Sicily.
Antioxidant Potential of Extracts Obtained from Macro- (Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata) and Micro-Algae (Chlorella v…
2018
Background: Natural antioxidants, which can replace synthetic ones due to their potential implications for health problems in children, have gained significant popularity. Therefore, the antioxidant potential of extracts obtained from three brown macroalgae (Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata) and two microalgae (Chlorella vulgaris and Spirulina platensis) using ultrasound-extraction as an innovative and green approach was evaluated. Methods: Algal extracts were obtained by ultrasound-assisted extraction using water/ethanol (50:50, v:v) as the extraction solvent. The different extracts were compared based on their antioxidant potential, measuring the extraction …
Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Indust…
2021
Red grape Nero d’Avola cultivar grape pomace powder (GPP) was applied during fresh ovine cheese production in order to increase polyphenol content. Before cheeses were produced, the bacteria of a freeze-dried commercial starter culture were isolated and tested in vitro against GPP. Two dominant strains, both resistant to GPP, were identified. Thestarter culture was inoculated in pasteurized ewe’s milk and the curd was divided into two bulks, one added with 1% (w/w) GPP and another one GPP-free. GPP did not influence the starter culture development, since lactic acid bacteria (LAB) counts were 109 CFU/g in both cheeses at 30 d. To exclude the interference of indigenous LAB, the pasteurized m…