Search results for "Anthocyanins"
showing 5 items of 75 documents
MAHONIA AQUIFOLIUM AS A PROMISING RAW MATERIAL FOR THE FOOD INDUSTRY
2017
The development of the food industry leads to the expansion of the range of processed raw materials. Mahonia aquifolium today can be attributed to the non-traditional agricultural plants. However, the analysis of the chemical composition of the fruits showed that they contain significant amount of carbohydrates, vitamin C, various minerals, which recommend it for a wider use in the diet. Also due to the presence in the fruits of Mahonia aquifolium anthocyanins can extend of the use as raw material for natural anthocyanin dyes obtaining.
Polyphenol Characterization and Antioxidant Activity of Grape Seeds and Skins from Sicily: A Preliminary Study
2022
The interest in the consumption of health-promoting foods has led to identifying derivatives of the wine industry as products to increase the functional properties of different foods or to design new functional foods. The main goal of this study is to characterize and valorize byproducts and wastes of Sicilian grapes as new sources of bioactive components, from the perspective of a circular economy and a biorefinery approach. In particular, this research investigated: 1. the total phenolic content and antioxidant activities and 2. the phenolic profiles of free and bound fractions of defatted grape seeds and red grape skins from Sicily. Defatted grape seeds (DGS) and red grape skins (RGSK) a…
Effects of the Extraction Technology on Pomegranate Juice Quality
2020
Pomegranate juice is a rich source of phenolic components; its consumption has considerably increased throughout the world in recent years, due to its nutraceutical properties. Commercial juice production involves pressing the fruits. The aim of this study was to assess the influence of the pressing stage on pomegranate juice properties, in terms of value, duration of the applied pressure and juice yield in order to examine the influence of pressure level on volatiles and nutraceutical properties of the juice. Pomegranate fruits cv. Wonderful One were manually harvested and mechanically processed for extracting the juice by means of a shelling machine, a peristaltic pump and a pneumatic pre…
Use of Biostimulants for Organic Apple Production: Effects on Tree Growth, Yield, and Fruit Quality at Harvest and During Storage
2018
The experiment was conducted during two consecutive seasons (years 2016 and 2017) in an organic apple orchard of the cultivar Jonathan. Several biostimulants were tested (10 in total), including humic acids, macro and micro seaweed extracts, alfalfa protein hydrolysate, amino acids alone or in combination with zinc, B-group vitamins, chitosan and a commercial product containing silicon. Treatments were performed at weekly intervals, starting from the end of May until mid-August. The macroseaweed extract was effective in stimulate tree growth potential in both years, as shown by a significantly larger leaf area (+20% as compared to control) and by an higher chlorophyll content and leaf photo…
Anthocyanin profile and antioxidant activity of freshly squeezed pomegranate (Punica Granatum L.) Juices of sicilian and Spanish provenances
2016
Pomegranate (Punica granatum L., Punicaceae) fruit is traditionally consumed in several countries, especially in Middle East, and has gained increasing popularity all over the world due to its assumed health benefits. Juices derived from the arils of the seeds were shown to be rich in anthocyanin glucosides, typically composed of cyanidin, delphinidin, and pelargonidin. The aim of the present study was the characterization of diverse Sicilian and Spanish pomegranate accessions regarding their anthocyanin and total polyphenol contents using the Folin-Ciocalteu reagent. The anthocyanin profiles were determined by HPLC-DAD and LC-MS, and color parameters were characterized using the CIELAB coo…