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Popolizio S, Vivaldi GA, Camposeo S. Different Weed Managements Influence the Seasonal Floristic Composition in a Super High-Density Olive Orchard. PLANTS (BASEL, SWITZERLAND) 2023; 12:2921. [PMID: 37631133 PMCID: PMC10459031 DOI: 10.3390/plants12162921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 08/07/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023]
Abstract
Weed management is not yet environmentally, agronomically, economically and socially sustainable in olive orchards. It is necessary to study appropriate integrated weed management systems (IWMSs) based on the knowledge of weed population and effects of weeding practices over time. The aim of this study was to evaluate the effects of different weed managements on seasonal floristic composition of a super high-density olive orchard, also exploiting the essential principles of an IWMS. Five weeding techniques were compared: chemical control (CHI), mowing (MEC), plastic (nonwoven tissue, TNT and polyethylene, PEN) and organic (with de-oiled olive pomace, DOP) mulching. Weed monitoring was carried out on six dates in a three-year period. The infestation of each of the main 18 weed species recorded (%) and the total infestation (%) on each monitoring date were determined. Results underlined that all weeding practices investigated in this multi-year study affected the floristic composition, weed characteristics (hemicryptophytes, cryptophytes and therophytes) and seed bank. TNT and PEN were the most effective methods for weed management. Particularly, total infestation coefficient was significantly lowest when plots were managed with TNT (13.91%) and PEN (14.38%) and highest for MEC (141.29%). However, DOP also significantly reduced infestation compared to CHI and MEC. Therefore, DOP could constitute an excellent strategy for weed management in super high-density olive groves, since it also has the possibility of distributing mulching materials in a mechanized way in field and can result in improvement of soil fertility and the possibility of valorizing waste. Further studies should be carried out to investigate the mechanism of action (physical and allelochemical) of de-oiled pomace or other organic agro-industrial materials and the recovery time of these mulching materials in super high-density olive orchards.
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Affiliation(s)
| | | | - Salvatore Camposeo
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (S.P.); (G.A.V.)
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Sosnowska D, Kajszczak D, Podsędek A. The Effect of Different Growth Stages of Black Chokeberry Fruits on Phytonutrients, Anti-Lipase Activity, and Antioxidant Capacity. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27228031. [PMID: 36432132 PMCID: PMC9695515 DOI: 10.3390/molecules27228031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/16/2022] [Accepted: 11/18/2022] [Indexed: 11/22/2022]
Abstract
The present study investigated the nutrients, biologically-active compounds, as well as antioxidant and anti-lipase activities of chokeberry fruits across four different stages of development, from the unripe green to mature black forms. The highest content of total phenolics (12.30% dry weight (DW)), including proanthocyanidins (6.83% DW), phenolic acids (6.57% DW), flavanols (0.56% DW), flavonols (0.62% DW), and flavanones (0.10% DW), was observed in unripe fruits. The unripe green fruits were also characterized by the highest content of protein (2.02% DW), ash (4.05% DW), total fiber (39.43% DW), and chlorophylls (75.48 mg/100 g DW). Ripe black fruits were the richest source of total carotenoids (8.53 mg/100 g DW), total anthocyanins (2.64 g/100 g DW), and total sugars (33.84% DW). The phenolic compounds of green fruits were dominated by phenolic acids (above 83% of the total content), the semi-mature fruits by both phenolic acids and anthocyanins (90%), while the mature berries were dominated by anthocyanins (64%). Unripe fruits were the most effective inhibitor of pancreatic lipase in triolein emulsion, scavenger of 2,2'-azinobis-(3-ethylbenzothiazolin-6-sulfonic acid) radical cation, and reducer of ferric ion. Biological activities were mainly correlated with total proanthocyanidins and total phenolics. Considering their strong anti-lipase and antioxidant activities, unripe chokeberry fruits may have potential applications in nutraceuticals and functional foods.
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Nayak PK, Sundarsingh A, Kesavan RK. In vitro gastrointestinal digestion studies on total phenols, flavonoids, anti-oxidant activity and vitamin C in freeze-dried vegetable powders. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4253-4261. [PMID: 36193453 PMCID: PMC9525489 DOI: 10.1007/s13197-022-05488-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/13/2022] [Accepted: 05/15/2022] [Indexed: 06/16/2023]
Abstract
In the present research study, the impact of digestion process on the levels of total phenols, flavonoids, vitamin C as well as anti-oxidant activity in freeze dried powders of mustard greens (MG) and roselle leaves (RL) was investigated. In addition, physicochemical and functional properties of MG and RL samples also evaluated. The digestion of freeze-dried vegetable powders was achieved through in vitro digestive procedure using various enzymes. From the study, it was observed that the digestion process increased the availability of phenols in both powders, where the digested vegetable powders possessed higher levels of total phenols and flavonoids. In contrast, the levels of vitamin C and anti-oxidant activity of vegetable powders (MG & RL) was found to be decreased minimally. Our research study suggests that in vitro digestion could enhance the TPC and TFC in mustard greens and roselle leaves. Therefore, MG and RL can be considered as a functional ingredient in the development of new products with better nutritional and functional characteristics. Further, the data on the physicochemical, functional and bioactive compounds in MG and RL may be used as reference for the enhancement of quality of products developed from MG and RL.
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Affiliation(s)
- Prakash Kumar Nayak
- Present Address: Department of Food Engineering and Technology, Central Institute of Technology, Kokrajhar, 783370 Assam India
| | - Anjelina Sundarsingh
- Department of Food Technology, Ghani Khan Choudhury Institute of Engineering & Technology, Malda, 732141 West Bengal India
| | - Radha krishnan Kesavan
- Present Address: Department of Food Engineering and Technology, Central Institute of Technology, Kokrajhar, 783370 Assam India
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Olejar KJ, Vasconcelos MC, King PD, Smart RE, Ball K, Field SK. Herbicide reduction through the use of weedmat undervine treatment and the lack of impact on the aromatic profile and volatile composition of Malbec wines. Food Chem 2020; 343:128474. [PMID: 33172754 DOI: 10.1016/j.foodchem.2020.128474] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 10/20/2020] [Accepted: 10/21/2020] [Indexed: 11/26/2022]
Abstract
Viticultural practices to control the undervine environment have relied on chemical herbicides. Herbicides usage has resulted in resistance by weeds, alterations in soil environments, as well as not meeting the needs of the organic market. Consequently, black and white weedmat was utilized to manage the undervine area over multiple vintages and its influence on the resultant wines examined. Apart from a difference in juice soluble solids, there was no impact on grape yield. In the 2017 vintage, black weedmat wines had the largest variation in aromatic profile when compared to control; additionally white weedmat was more closely related to the control. These differences had disappeared in the 2018 vintage with all wines having similar aromatic profile concentrations. Trained sensory panel could not discriminate treatment effects on wine flavor and aroma for either vintage. Ultimately, these findings support the use of weedmats in the viticulture setting to eliminate herbicide usage.
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Affiliation(s)
- Kenneth J Olejar
- Lincoln University, Department of Wine, Food, and Molecular Bioscience, Lincoln 7647, Canterbury, New Zealand; Eastern Institute of Technology, Department of Viticulture and Wine Science, Taradale 4112, New Zealand
| | - M Carmo Vasconcelos
- Eastern Institute of Technology, Department of Viticulture and Wine Science, Taradale 4112, New Zealand
| | - Petra D King
- Eastern Institute of Technology, Department of Viticulture and Wine Science, Taradale 4112, New Zealand
| | - Richard E Smart
- Smart Viticulture, PO Box 2033, Greenvale 3059, Vic, Australia
| | - Karen Ball
- Eastern Institute of Technology, Department of Viticulture and Wine Science, Taradale 4112, New Zealand
| | - Stewart K Field
- Eastern Institute of Technology, Department of Viticulture and Wine Science, Taradale 4112, New Zealand.
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Nayak PK, Chandrasekar CM, Sundarsingh A, Kesavan RK. Effect of in-vitro digestion on the bio active compounds and biological activities of fruit pomaces. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:4707-4715. [PMID: 33087981 DOI: 10.1007/s13197-020-04507-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/18/2020] [Accepted: 04/30/2020] [Indexed: 10/24/2022]
Abstract
The effect of gastro intestinal digestion on total phenolic contents (TPC), total flavonoid contents (TFC), radical scavenging activity (RSA) and vitamin C levels of apple (Malus domestica) pomace and a local variety of jujube (Ziziphus mauritiana) pomace was evaluated after drying at 110 °C for 3 h in a hot air oven. The physicochemical properties and functional properties of apple and jujube pomaces were also assessed. Prior to digestion, apple pomace displayed greater levels of TPC, RSA and vitamin C (17.30 ± 0.59 GAE/g DW, 81.16 ± 3.27%, 0.078 ± 0.01 g/L, respectively) in comparison with jujube pomace (16.90 ± 0.66 GAE/g DW, 54.65 ± 2.09%, 0.069 ± 0.01 g/L, respectively), whereas, TFC level was found to be higher in jujube pomace (19.22 ± 0.87 QE/g DW). After digestion, both samples showed an increase in TPC (56.17 ± 2.14 and 52.01 ± 2.18 GAE/g DW for apple and jujube pomaces) and TFC levels (48.45 ± 1.87 and 53.82 ± 2.34 QE/g DW for apple and jujube pomaces) and it was perceived almost 3 to 4 times higher than the TPC and TFC of the samples before digestion. But, RSA of the fruit pomaces were found to be affected by the in vitro digestion which was observed as 54.65 ± 2.09 and 81.16 ± 3.27% respectively for apple and jujube pomaces. It may be suggested that the fruit powders may be incorporated in developing new functional foods rich in bio active compounds and thus can be utilized in different food applications.
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Affiliation(s)
- Prakash Kumar Nayak
- Department of FET, Central Institute of Technology, Kokrajhar, BTAD, Assam 783370 India
| | | | - Anjelina Sundarsingh
- Department of FET, Central Institute of Technology, Kokrajhar, BTAD, Assam 783370 India.,Department of FEBT, SERD, Asian Institute of Technology, Bangkok, Khlong Luang, 12120 Thailand
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Effect of Different Commercial Fertilizers, Harvest Date, and Storage Time on Two Organically Grown Blackberry Cultivars: Physicochemical Properties, Antioxidant Properties, and Sugar Profiles. J FOOD QUALITY 2019. [DOI: 10.1155/2019/1390358] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Despite increased consumer interest in organic produce, little is known about how different organic production methods affect both the traditional measures of quality and the naturally occurring health promoting (bioactive) compounds of food. In this study, “Obsidian” and “Triple Crown” blackberries (bothRubushybrids) were cultivated organically and fertilized with either soy meal, fish emulsion/hydrolysate blend, or processed poultry litter fertilizers at a fixed rate. Fruits were hand-harvested three times during their peak production period and stored at 4°C and 85% RH for up to 12 d. Fertilizer effects on the physicochemical properties were minor, while harvest period had a stronger effect, though that trend varied by year. Antioxidant and sugar profile data revealed an interesting pattern: “Obsidian” had ORAC and lower sugar than “Triple Crown” at harvest and also had greater differentiation due to fertilizer treatments. Fertilizer effects differed based on harvest date and cultivar, with late harvest fruit fertilized with fish emulsion fertilizer showing higher TPC and ORAC than other fertilizer treatments, while the early and middle harvest fruit showed similar or greater responses to soy meal-based fertilizer. Time of harvest and length of storage also affected the antioxidant properties and sugar profiles in different ways depending on fruit cultivar, again with the “Obsidian” fruit showing greater variability in general. This study demonstrated that the two cultivars of organically grown blackberry fruit have different physicochemical and antioxidant properties, thus potentially different shelf lives in the fresh market.
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Pinto T, Vilela A, Pinto A, Nunes FM, Cosme F, Anjos R. Influence of cultivar and of conventional and organic agricultural practices on phenolic and sensory profile of blackberries (Rubus fruticosus). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4616-4624. [PMID: 29508396 DOI: 10.1002/jsfa.8990] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2017] [Revised: 02/27/2018] [Accepted: 02/27/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Consumer demand for organic products is increasing because of their claimed health benefits. Blackberries are a rich source of polyphenols, with high antioxidant activity; nevertheless, the impact of organic versus conventional agricultural practices on its phytochemical composition is unknown. 'Loch Ness' and 'Chester Thornless' were selected as blackberry cultivars for this study because of their desired sensory and technological properties, which make them more suitable for export. RESULTS 'Loch Ness' variety presented a higher amounts of polyphenols and higher antioxidant activity when compared to the 'Chester Thornless' variety. The impact of agricultural practices on the phytochemical composition of the two varieties was contradictory. Under organic agricultural practices, levels of polyphenols increased for 'Loch Ness' and decreased for 'Chester Thornless', whereas the soluble solids content increased in both varieties. These changes in composition were correlated with changes observed in the blackberries' sensory profile. CONCLUSION The effect of agricultural practices on the blackberries' chemical and sensory profile was dependent on the variety and cannot be generalized. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Teresa Pinto
- Biology and Environment Department, University of Trás-os-Montes and Alto Douro, Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Vila Real, Portugal
| | - Alice Vilela
- CQ-VR, Chemistry Research Centre - Vila Real, Food and Wine Chemistry Lab, Biology and Environment Department, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - Andreia Pinto
- Biology and Environment Department, University of Trás-os-Montes and Alto Douro, Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Vila Real, Portugal
| | - Fernando M Nunes
- CQ-VR, Chemistry Research Centre - Vila Real, Food and Wine Chemistry Lab, Chemistry Department, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - Fernanda Cosme
- CQ-VR, Chemistry Research Centre - Vila Real, Food and Wine Chemistry Lab, Biology and Environment Department, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - Rosário Anjos
- Biology and Environment Department, University of Trás-os-Montes and Alto Douro, Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Vila Real, Portugal
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Cellulose nanomaterials emulsion coatings for controlling physiological activity, modifying surface morphology, and enhancing storability of postharvest bananas ( Musa acuminate ). Food Chem 2017; 232:359-368. [DOI: 10.1016/j.foodchem.2017.04.028] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2017] [Revised: 03/29/2017] [Accepted: 04/04/2017] [Indexed: 11/21/2022]
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Gouw VP, Jung J, Zhao Y. Functional properties, bioactive compounds, and in vitro gastrointestinal digestion study of dried fruit pomace powders as functional food ingredients. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.015] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Deng Z, Jung J, Simonsen J, Wang Y, Zhao Y. Cellulose Nanocrystal Reinforced Chitosan Coatings for Improving the Storability of Postharvest Pears Under Both Ambient and Cold Storages. J Food Sci 2017; 82:453-462. [DOI: 10.1111/1750-3841.13601] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2016] [Revised: 11/27/2016] [Accepted: 11/29/2016] [Indexed: 11/28/2022]
Affiliation(s)
- Zilong Deng
- Dept. of Food Science & Technology; Oregon State Univ.; Corvallis OR 97331 U.S.A
| | - Jooyeoun Jung
- Dept. of Food Science & Technology; Oregon State Univ.; Corvallis OR 97331 U.S.A
| | - John Simonsen
- Dept. of Wood Science & Engineering; Oregon State Univ.; Corvallis OR 97331 U.S.A
| | - Yan Wang
- Mid-Columbia Agricultural Research and Extension Center, Dept. of Horticulture; Oregon State Univ.; Hood River OR 97031 U.S.A
| | - Yanyun Zhao
- Dept. of Food Science & Technology; Oregon State Univ.; Corvallis OR 97331 U.S.A
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