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Gonçalves AC, Falcão A, Alves G, Silva LR, Flores-Félix JD. Antioxidant activity of the main phenolics found in red fruits: An in vitro and in silico study. Food Chem 2024; 452:139459. [PMID: 38705121 DOI: 10.1016/j.foodchem.2024.139459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 04/03/2024] [Accepted: 04/21/2024] [Indexed: 05/07/2024]
Abstract
The current study analysed the antioxidant capacity of the main phenolics found in red fruits. In total, there were analysed the antioxidant activity against 1,1-diphenyl-2-picrylhydrazyl radical, nitric oxide and superoxide radicals (DPPH, NO and O2-, respectively) of 23 phenolics. Regarding DPPH, anthocyanins, (-)-epicatechin and kaempferol 3-O-rutinoside were the most active, while isorhamnetin 3-O-glucoside was the least active. Anthocyanins, (-)-epicatechin, quercetin 3-O-glucoside and caffeic acid showed the strongest potential against NO, while ρ-hydroxybenzoic acid was the less efficient. Regarding the O2- assay, quercetin aglycone and their derivatives were the best ones, while cyanidin aglycone did not show any potential to quench this radical. To deeper explore the biological potential of the most promising compounds, docking molecular and ADME studies were also done. The obtained data is another support regarding the biological potential of phenolics and might be useful in encouraging their use and incorporation in new products.
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Affiliation(s)
- Ana C Gonçalves
- CICS-UBI-Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; CIBIT-Coimbra Institute for Biomedical Imaging and Translational Research, University of Coimbra, 3000-548 Coimbra, Portugal
| | - Amílcar Falcão
- CIBIT-Coimbra Institute for Biomedical Imaging and Translational Research, University of Coimbra, 3000-548 Coimbra, Portugal; Laboratory of Pharmacology, Faculty of Pharmacy, University of Coimbra, 3000-548 Coimbra, Portugal
| | - Gilberto Alves
- CICS-UBI-Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal
| | - Luís R Silva
- CICS-UBI-Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; SPRINT - Sport Physical Activity and Health Research & Innovation Center, Instituto Politécnico da Guarda, 6300-559 Guarda, Portugal; CIEPQPF, Department of Chemical Engineering, University of Coimbra, Pólo II-Pinhal de Marrocos, 3030-790 Coimbra, Portugal.
| | - José David Flores-Félix
- CICS-UBI-Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; Microbiology and Genetics Department, University of Salamanca, 37007 Salamanca, Spain.
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La Spada P, Continella A, Dominguez E, Heredia A, Gentile A. Improving Cuticle Thickness and Quality Traits in Table Grape cv. 'Italia' Using Pre-Harvest Treatments. PLANTS (BASEL, SWITZERLAND) 2024; 13:2400. [PMID: 39273884 PMCID: PMC11396816 DOI: 10.3390/plants13172400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2024] [Revised: 08/19/2024] [Accepted: 08/21/2024] [Indexed: 09/15/2024]
Abstract
Table grape viticulture, due to the impact of climate change, will have to face many challenges in the coming decades, including resistance to pathogens and physiological disorders. Our attention was focused on fruit cracking due to its ubiquitous presence in several species. This study explores the effects of three different treatments on the epidermis and cuticle of table grape berries by evaluating the impact of the girdling technique on various fruit quality parameters, including cuticle thickness, sugar content, acidity, color, bunch weight, and rheological properties. The treatments were (1) calcium chloride (CaCl2), (2) calcium chloride + salicylic acid (CaCl2 + SA), and (3) calcium chloride + Ascophyllum nodosum (CaCl2 + AN), with and without girdling, plus an untreated control. This research was conducted over the 2021-2022 growing season in a commercial vineyard in Licodia Eubea, Sicily, Italy. The results indicate significant variations in cuticle thickness and other qualitative traits throughout the growth and ripening phases, with notable differences depending on the treatment used. This study's findings suggest that specific treatments can influence the structural integrity of the grape cuticle, potentially impacting the fruit's susceptibility to cracking and overall marketability. The findings provide valuable insights into the role of chemical treatments and cultural techniques in enhancing fruit quality and resistance to environmental stresses in table grape cultivation.
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Affiliation(s)
- Paolo La Spada
- Dipartimento Agricoltura Alimentazione e Ambiente (Di3A), Università degli Studi di Catania, 95123 Catania, Italy
| | - Alberto Continella
- Dipartimento Agricoltura Alimentazione e Ambiente (Di3A), Università degli Studi di Catania, 95123 Catania, Italy
| | - Eva Dominguez
- Instituto de Hortofruticultura Subtropical y Mediterránea La Mayora, Universidad de Málaga-Consejo Superior de Investigaciones Científicas, Departamento de Mejora Genética y Biotecnología, Estación Experimental La Mayora, Algarrobo-Costa, E-29750 Málaga, Spain
| | - Antonio Heredia
- Instituto de Hortofruticultura Subtropical y Mediterránea La Mayora, Universidad de Málaga-Consejo Superior de Investigaciones Científicas, Departamento de Biología Molecular y Bioquímica, Universidad de Málaga, E-29071 Málaga, Spain
| | - Alessandra Gentile
- Dipartimento Agricoltura Alimentazione e Ambiente (Di3A), Università degli Studi di Catania, 95123 Catania, Italy
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Lanauskas J, Kviklys D, Uselis N, Stanys V. Performance of Sweet Cherry Cultivars and Advanced Selections on Gisela 5 Rootstock in Young Orchards. PLANTS (BASEL, SWITZERLAND) 2023; 12:614. [PMID: 36771698 PMCID: PMC9919232 DOI: 10.3390/plants12030614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/13/2023] [Accepted: 01/27/2023] [Indexed: 06/18/2023]
Abstract
Six sweet cherry cultivars and two advanced selections of Gisela 5 rootstock were tested in 2015-2021 at the Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry. Fruit trees were planted at distances of 4.5 × 2.5 m and trained as spindles. Orchard floor management included frequently mown grass in alleyways with herbicide strips along tree rows. Cultivars 'Mindaugė' and 'Irema BS' were the most vigorous at the end of the seventh leaf. Their trunk diameter achieved 11.6 cm. The 'Merchant' cultivar had the smallest trunk diameter-9.3 cm. The average yield in 2018-2021 ranged from 2.75 t/ha for 'Vega' to 8.73 t/ha for 'Regina'. Cultivars 'Regina', 'Sunburst', 'Irema BS' and 'Merchant' had the highest cumulative yield efficiency of 0.440-0.503 kg/cm2 with respect to the trunk cross-section area (TCSA). The least productive cultivar 'Vega' produced fruits of the highest average weight-9.9 g. Fruits of 'Regina' and 'Sunburst' were large as well-8.8-9.1 g. 'Irema BS' fruits had the highest soluble solids content (SSC)-20.2%. The lowest SSC was recorded in 'Merchant' and 'Sunburst' fruits-14.7-15.8%. The yield of advanced selection, No. 102, equaled to the yield of cv. 'Regina'. No. 102 had a high fruit weight, and fruits were distinguished by attractiveness and taste.
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Affiliation(s)
- Juozas Lanauskas
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno Str. 30, LT-54333 Kaunas, Lithuania
| | - Darius Kviklys
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno Str. 30, LT-54333 Kaunas, Lithuania
- Department of Horticulture, Norwegian Institute of Bioeconomy Research—NIBIO Ullensvang, Ullensvangvegen 1005, NO-5781 Lofthus, Norway
| | - Nobertas Uselis
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno Str. 30, LT-54333 Kaunas, Lithuania
| | - Vidmantas Stanys
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno Str. 30, LT-54333 Kaunas, Lithuania
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Ricardo-Rodrigues S, Laranjo M, Agulheiro-Santos AC. Methods for quality evaluation of sweet cherry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:463-478. [PMID: 35870155 DOI: 10.1002/jsfa.12144] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 06/27/2022] [Accepted: 07/23/2022] [Indexed: 06/15/2023]
Abstract
Sweet cherry (Prunus avium L.) is a highly valued fruit, whose quality can be evaluated using several objective methodologies, such as calibre, colour, texture, soluble solids content (SSC), titratable acidity (TA), as well as maturity indexes. Functional and nutritional compounds are also frequently determined, in response to consumer demand. The aim of the present review is to clarify and establish quality evaluation parameters and methodologies for the whole cherry supply chain, in order to promote easy and faithful communication among all stakeholders. The use of near-infrared spectroscopy (NIRS) as a non-destructive and expeditious method for assessing some quality parameters is discussed. In this review, the results of a wide survey to assess the most common methodologies for cherry quality evaluation, carried out among cherry researchers and producers within the framework of the COST Action FA1104 'Sustainable production of high-quality cherries for the European market', are also reported. The standardisation of quality evaluation parameters is expected to contribute to the preservation and shelf-life extension of sweet cherries, and the valorisation of the whole supply chain. For future studies on sweet cherry, we put forward a proposal regarding both sample size and the tests chosen to evaluate each parameter. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Sara Ricardo-Rodrigues
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA - Instituto de Investigação e Formação Avançada, Universidade de Évora, Évora, Portugal
| | - Marta Laranjo
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA - Instituto de Investigação e Formação Avançada, Universidade de Évora, Évora, Portugal
| | - Ana Cristina Agulheiro-Santos
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA - Instituto de Investigação e Formação Avançada, Universidade de Évora, Évora, Portugal
- Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Évora, Portugal
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Gonçalves B, Silva V, Bacelar E, Guedes F, Ribeiro C, Silva AP, Pereira S. Orchard Net Covers Improve Resistance to Cherry Cracking Disorder. Foods 2023; 12:foods12030543. [PMID: 36766071 PMCID: PMC9914920 DOI: 10.3390/foods12030543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 12/29/2022] [Accepted: 12/31/2022] [Indexed: 01/28/2023] Open
Abstract
Orchard net cover improves plant physiology, yield and fruit quality, pest and disease control, and anticipates fruit ripening. Moreover, this crop technology has been used to reduce natural cherry cracking (NCC). This is a serious physiological disorder that cracks the epidermis, the hypodermis, and the storage parenchyma layers of the fruit due to rainfall events near the harvest and it is related to low fruit osmotic potential and/or high fruit water permeability. This work aims to study the effect of orchard net cover on sweet cherry trees, cv. Early Bigi, in two harvesting years (2019 and 2021). The NCC, the induced cracking index (CI), and the cracking type incidence were determined. In addition, epicuticular and intra-cuticular wax content, biometric and physicochemical parameters were also evaluated. Net cover reduced the natural cracking index by 40%. High fruit weight values were observed in covered trees comparing to the control ones, with increases of 45% and 13%, in 2019 and 2021, respectively. A positive correlation was observed between CI and total soluble solids and a negative correlation between CI and wax content. Therefore, with forecasts of worsening heavy precipitation events near harvest, protecting cherry trees with nets will increase resistance to fruit cracking.
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Affiliation(s)
- Berta Gonçalves
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production, (Inov4Agro), University of Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
- Correspondence:
| | - Vânia Silva
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production, (Inov4Agro), University of Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Eunice Bacelar
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production, (Inov4Agro), University of Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Francisco Guedes
- Cermouros-Cerejas de São Martinho de Mouros, Lda., Quinta da Ribeira, Bulhos, 4660-210 Resende, Portugal
| | - Carlos Ribeiro
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production, (Inov4Agro), University of Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Ana Paula Silva
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production, (Inov4Agro), University of Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Sandra Pereira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production, (Inov4Agro), University of Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
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HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27249056. [PMID: 36558197 PMCID: PMC9781699 DOI: 10.3390/molecules27249056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 12/15/2022] [Accepted: 12/16/2022] [Indexed: 12/23/2022]
Abstract
The aim of this research was to characterize differences and sources of volatile flavor compounds by using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and principal component analysis (PCA). Three sweet cherry fruits from different cultivars (cv. Tie, Van, and Lap) and their wines that were produced by the same yeast were detected. The results showed that 27 flavor compounds were identified in cherry fruits, including 10 alcohols, 7 esters, 7 aldehydes, 2 ketones, and 1 organic acid. Twenty-three flavor compounds were identified in cherry wines, including nine esters, eight alcohols, three aldehydes, two organic acids, and one ketone. In cherry fruits, aldehydes, several alcohols, and one ketone were the most prevalent in cv. Tie, and the majority of esters and alcohols in cv. Van. After fermentation, ethanol, butanol, butanal, ethyl propionate, propionaldehyde, 3-hydroxy-2-butanone, and acetic acid increased, whereas 1-hexanol, 3-methyl-3-buten-1-ol, 1-penten-3-ol, ethyl acetate, methyl acetate, (E)-2-hexenal and hexanal decreased. Few differences were detected in the type and content of volatile compounds in cherry wines from cv. Tieton (WT) and cv. Van (WV). Almost all aldehydes are derived from cherry fruits, which cannot be produced during wine-making, and other volatile compounds are almost all produced by saccharomyces cerevisiae. The volatile compounds of cherry wines were determined by row materials and fermentation cultures. Flavor fingerprints were established by HS-GC-IMS and PCA, which provided a theoretical foundation for the evaluation and improvement of flavor quality in cherry wine-making.
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Influence of Green Tea Added to Cherry Wine on Phenolic Content, Antioxidant Activity and Alpha-Glucosidase Inhibition during an In Vitro Gastrointestinal Digestion. Foods 2022; 11:3298. [PMCID: PMC9601454 DOI: 10.3390/foods11203298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Cherries are a good source of bioactive compounds, with high antioxidant activity as well as nutritional and therapeutic importance. In this study, cherry wines enriched with green tea infusion (mild and concentrated) were produced, and their biological properties were evaluated. During winemaking, the main vinification parameters (alcohol, reducing sugars, acidity, total polyphenol content) as well biological activity (antioxidant activity, alpha-glucosidase inhibition potential) were determined. An in vitro digestion process was also performed to evaluate the impact of the gastrointestinal environment on the biological stability of the wines, and to analyze the interactions of wine-intestinal microflora. The addition of green tea to the cherry wine significantly increased the total polyphenol content (up to 2.73 g GAE/L) and antioxidant activity (up to 22.07 mM TE/L), compared with the control wine. However, after in vitro digestion, a reduction in total polyphenols (53–64%) and antioxidant activity (38–45%) were noted. Wines fortified with green tea expressed a stronger inhibition effect on intestinal microflora growth, of which E. coli were the most sensitive microorganisms. The tea-derived bioactive compounds significantly increased the potential of alpha-glucosidase inhibition. The proposed wines could be a good alternative type of wine, with an increased polyphenol content and the potential to control the insulin response supporting therapy for diabetes.
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