Anna Tadevosyan; Mahsa Daryadar; Anahit Tovmasyan; Armenuhi Asatryan; Hamid Reza Roosta; Anahit Hakobjanyan
Abstract
Moringa oleifera Lam. is a well-known medicinal plant and food source. It is rich in bioactive substances, has several pharmacological properties, and is an introduced species to Armenia. This study aimed to evaluate moringa for adaptability to Armenian climatic conditions while assessing its antioxidant ...
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Moringa oleifera Lam. is a well-known medicinal plant and food source. It is rich in bioactive substances, has several pharmacological properties, and is an introduced species to Armenia. This study aimed to evaluate moringa for adaptability to Armenian climatic conditions while assessing its antioxidant and antibacterial activities in different cultivation systems. Moringa plants were grown in soil and hydroponic systems (on specific substrates: volcanic slag, gravel, volcanic slag mixed with gravel). We examined growth characteristics, yield, antioxidant activity, and antibacterial properties. The results showed that moringa can adapt to the Armenian climate. It is important to note that leaf dry mass increased by 1.6-1.7 fold in hydroponic-grown plants compared to soil-grown plants, regardless of the growth substrate. We observed a higher antioxidant activity in plants that grew on gravel only and gravel mixed with volcanic slag substrates. A comparative study of the antibacterial activity of moringa leaf water extract revealed that the plant extract (5000 µg mL-1) in hydroponic conditions suppressed the growth of gram-positive (Enterococcus hirae) and gram-negative (Escherichia coli) bacteria in 24 hours. Soil-grown plants had similar extracts by concentration that inhibited the growth of gram-negative bacteria. Thus, moringa plants adapted to the Armenian climate. The plants performed better in the hydroponic system than in the soil system. This superiority in performance appeared in plant growth, yield, antioxidant activity, and antibacterial properties.
Rouhollah Karimi; Seyed Mehdi Mirbagheri; Maryam Davtalab
Abstract
Raisins are good sources of bioactive compounds with beneficial effects on human health. Mineral nutrition is one of the main viticultural practices affecting grape and raisin phytochemical compositions. In this study, the effect of preharvest foliar application of potassium (K2SO4; 0, 1.5 and 3%) and ...
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Raisins are good sources of bioactive compounds with beneficial effects on human health. Mineral nutrition is one of the main viticultural practices affecting grape and raisin phytochemical compositions. In this study, the effect of preharvest foliar application of potassium (K2SO4; 0, 1.5 and 3%) and iron (Fe-EDDHA; 0, 0.5 and 1%) was evaluated on some nutritional and biochemical properties of raisins produced from ripped ‘Red Sultana’ grape (Vitis vinifera L.). The experiment laid on a factorial arrangement of variables using a completely randomized block design. The highest soluble sugars of fructose and glucose were related to raisin produced from the vines treated with 3% potassium in combination with 0.5% iron fertilizers. However, 3% K2SO4-treated vines in combination with 1% Fe- EDDHA showed a considerable increase in raisin sucrose and also putrescine concentration. The raisin organic acids of succinic acid, fumaric acid, citric acid, and malic acid increased significantly in treated vines with both fertilizers at final doses; however, tartaric acid showed the highest amount in 3% potassium in combination with 0.5% iron treatments. The vines treated with a high level of potassium in combination with moderate level of iron produced raisin with the highest phenolic acids of kaempferol, quercetin, chlorogenic acid and resveratrol and also showed the lowest polyphenol oxidase activity. Furthermore, raisin cinnamic acid, rutin and catechin concentration showed a peak in vines sprayed with a high level of potassium and iron and also most anthocyanidins such as petunidin-3-glucoside, peonidin-3-glucoside, cyanidin-3-glucoside and delphinidin-3-glucoside reached their highest concentration by this treatment. Likewise, the highest antioxidant capacities (measured by FRAP, DPPH and ABTS methods) were achieved in 3% potassium–treated vines in combined with iron at a moderate level. In conclusion, results indicated that preharvest application of potassium and iron are highly effective to improve the Red Sultana raisin bioactive compositions.
Hossein Meighani; Mahmood Ghasemnezhad; Davood Bakhshi
Abstract
The pomegranate fruit is a good source of bioactive compounds. The present study has investigated the biochemical and sensory characteristics of the arils of four Iranian commercial pomegranate cultivars namely Malase Shirine Saveh (MSS), Malase Torshe Saveh (MTS), Alak Shirine Saveh (ASS) and Agha Mohammad ...
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The pomegranate fruit is a good source of bioactive compounds. The present study has investigated the biochemical and sensory characteristics of the arils of four Iranian commercial pomegranate cultivars namely Malase Shirine Saveh (MSS), Malase Torshe Saveh (MTS), Alak Shirine Saveh (ASS) and Agha Mohammad Ali (AMA) for several developmental and ripening stages during 45–180 days after fruit set (DAFS). The results showed that the total soluble solids (TSS), individual and total anthocyanin concentrations, and color parameters including chroma and a* values significantly increased, in contrast, the total phenolic concentration and color parameters (L* and hue angle) gradually decreased during developmental stages. Six anthocyanin pigments were found responsible for the red color of pomegranate juice. The quantity and the quality of the anthocyanin pigments were different among the cultivars and the various developmental stages. The predominant anthocyanin pigment at all developmental stages in all cultivars was cyanidin 3,5-diglucosides. The maximum total phenolic concentration was recorded at 45 DAFS for all cultivars. The highest antioxidant activity was recorded at 45 DAFS, and gradually decreased until 135 DAFS. Similar decrease was observed in total phenolic and flavonoid concentrations. Notably, increasing of antioxidant activity at the late-developmental stage was due to induction of the flavonoids and anthocyanins accumulation.
Farid Moradinezhad; Fatemeh Setayesh; Sohrab Mahmoodi; Mehdi Khayyat
Abstract
Jujube (Ziziphus jujuba Mill.) fruit is an important medicinal plant in Iran. The harvesting time is a crucial for jujube fruit quality. Several characteristics of jujube fruit when harvested at four development stages; white mature (light green), crisp mature (white-red), fully mature (red) and fully ...
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Jujube (Ziziphus jujuba Mill.) fruit is an important medicinal plant in Iran. The harvesting time is a crucial for jujube fruit quality. Several characteristics of jujube fruit when harvested at four development stages; white mature (light green), crisp mature (white-red), fully mature (red) and fully ripe (dehydrated brown) were evaluated. Fruit weight, diameter, volume, pulp to stone ratio, firmness, titratable acidity (TA), total soluble solids (TSS), ascorbic acid, total phenolics content, protein, ash and chlorophyll fluorescence parameters were determined. The results showed that fruit dry weight, TSS, TSS/TA were increased significantly, while firmness, protein content and ash weight were decreased as jujube fruit harvested at progressed development stages. Ascorbic acid in fruit was decreased from white to crisp mature stage and thereafter increased significantly to fully mature stage. However, the content of total phenol increased significantly from white to crisp mature stage and thereafter decreased at more maturity and ripening stages. Moreover, chlorophyll fluorescence parameters were influenced by harvesting time. The F0 and Fm showed a positive significant correlation with total phenolic, ascorbic acid and protein content and a negative significant correlation with DW. Therefore, chlorophyll fluorescence maybe a helpful, nondestructive technique to evaluate the nutritional quality changes in jujube fruit. Overall, jujube fruit harvested at crisp (white-red) and fully mature (red) stages, seem best in respect of postharvest handling and nutritional criteria.
