Neda Derakhshan; Ali Akbar Shokouhian; Bahram Fathi achachelooee
Abstract
Introduction: Peach fruit is considered to be a part of the fragrance fruits in terms of respiratory behavior, which is why it quickly becomes corrosive at normal temperature. Shelf life of peach is limited because of weight loss due to water loss and physiological abnormalities such as browning and ...
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Introduction: Peach fruit is considered to be a part of the fragrance fruits in terms of respiratory behavior, which is why it quickly becomes corrosive at normal temperature. Shelf life of peach is limited because of weight loss due to water loss and physiological abnormalities such as browning and tissue alteration. The Aloe Vera gel is a polyester coating and has an elastic property that is easily soluble in water and covers the entire area around the product to a similar extent. This gel acts as a protective layer on the product and protects the cells below the protective layer against mechanical damage and also prevents the loss of juices. Polyamines are a group of low-molecular-weight, naturally-occurring compounds with linear nitrogen groups found in almost all organisms and play a role in a wide range of physiological processes in plants, animals and microorganisms. The purpose of this experiment was to investigate the effect of Putrescine and Aloe Vera gel on the prolongation of the post-harvest life of peach fruit.
Materials and methods: Peach fruits (Prunus persica L.), the redtop cultivar at commercial maturing stage, when 80-50% of the fruits were painted, Harvested from the gardens of Moghan Agro Industry & Industry Co., located in Pars Abad city and after transferring to the laboratory, coating treatments as factorial based on completely randomized design with coating treatments in four levels of Putrescine (0, 2, 4, and 6 milli molar) and Aloe-vera gel treatments in four levels (0%, 15%, 30%, and 45%) in three time periods (15, 30 and 45 days) and three replicates with total of 144 experimental units was carried out. The fruits at -1° C and humidity of 95-90% were kept in cold storage. The pH of the juice were measured by a Digital pH Meter, soluble solids at room temperature was read by hand-made refractometer on a graded column. To measure total acid, titration was performed using 0.1% sodium hydroxide solution and the results were expressed in grams of malic acid in 100 grams of fresh weight. Measurement of vitamin C was done by titration with Decolor phenol Indole Phenol and Meta phosphoric acid and its amount expressed as mg of ascorbic acid in 100 grams of sample. The total phenol content was measured by the Folin- Sioculto method. The acetone method was used to measure carotenoid. Flavonoids were measured by acid ethanol method. The data of this study were analyzed using SPSS (9.1.3) and comparison of mean of treatments with LSD-test at probability level of 5%. Charts were also drawn using Microsoft Excel software.
Results & Discussion: Based on the analysis of variance table, the triple effects of Putrescine, aloe vera and time treatments in all indices had a significant effect at 1% probability level. Analysis of variance showed the lowest pH at combined treatment of 6 mM putrescine and 30% Aloe-vera gel. Also, the most titratable acidity was observed at combined treatment of 6 mM putrescine and 15% Aloe-vera gel and the most total soluble solids was observed at combined treatment of 2 mM and 45% Aloe-vera gel. Highest levels of vitamin C were observed at combined treatment of different levels of Aloe-vera gels at 6 mM putrescine. The most carotenoid levels was for combined treatment of 6 mM putrescine and 30% Aloe-vera gel and the most flavonoids was for combined treatments of 6 mM putrescine and 45% Aloe-vera gel. The pH peach juice increased during storage, due to the breakdown and decomposition of organic acids in the respiration process. The organic acids during storage are low due to their consumption during respiration and have a downward trend. The amount of soluble solids in fragrance fruits, such as peaches, increases during storage, when using putrescin significantly reduced the changes in soluble solids. The treatment of polyamide fruits slowly reduces the amount of total soluble solids that can be delayed in the production of ethylene and the ripening of fruit. It seems that the effect of polyamide treatments on their ability to maintain acidic conditions and the total acid content of the fruit extract, is related to their ability to compete with ethylene and delay in the ripening process. The amount of phenol over time has been increased. Phenol content of fruits and vegetables can be reduced or increased, which depends on storage conditions. With increasing maintenance period, the activity of PEL enzymes increases in different stages of harvesting, so that it has the highest amount at the time of commercial maturation. Based on the results of this study, it was observed that co-application of Putrescin coated treatments with aloe vera gel maintains biochemical parameters in terms of storage of peach fruit. Generally, the combination of 6 μM Putrescin and 30% Aloe Vera combination therapy had the best effect among other treatments in maintaining the traits in tomato fruit.
Farideh Sharifi; Latifeh Pourakbar
Abstract
Introduction: Numerous biochemical reactions in human body produce active oxygen which is able to destroy biomolecules. This destructive effect of free radicals can be blocked by antiradicals. The role of free radicals in causing a noticeable number of disease has been proved. Anti-oxidants defend against ...
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Introduction: Numerous biochemical reactions in human body produce active oxygen which is able to destroy biomolecules. This destructive effect of free radicals can be blocked by antiradicals. The role of free radicals in causing a noticeable number of disease has been proved. Anti-oxidants defend against these oxidative destructions. One of the best natural resources of oxidants are phenolic compounds in plants. Phenolic compounds by giving electrons to free radicals, restrain lipid oxidative reactions. Chemical antioxidants have been using a lot in food industrysuch as BHT, BMA, TBHQ and propyl gallate that their destructive and carcinogenesis effects on human body have been proved. Therefore, nowadays, the consumption of medicinal plants and their phenolic compounds as natural resources of antioxidants has been highly recommended. Different solvents and a variety of extraction methods can be used for extracting anti-oxidative compounds from plant tissues. Polarization degree of different solvents will effect on the amount of extracted phenolic compounds. Berberidacease family has a significant use in medicine and industry. There are biological activities in Barberry and it's highly used in food and medical industries. The main alkaloid of barberry is Barberine which has the anti-oxidative and anti-inflammatory properties and decreases blood pressure, hypoglycemia and lipid. Phenolic compounds and anthocyanins are the most important secondary active nutrients in Barberry. Barberry's extract and its bark root are rich in anti-oxidative and phenolic compounds. Berberis Integerrima × vulgaris has been studied in this research. The aim of this study was to determine the best solvent for extraction, the amount of phenolic compounds, anti-radical activity and anti-oxidative capacity in different extracts of fresh barberry which is gathered from Qamchoqai zone, Bijar, kordestan province.Materials and method: For this study, Barberries were collected from Qamchoqai zone located in Bijar, Kurdistan, Iran. They had been maintained in freezer till we started to examine them. Then, we prepared the ethanol, methanol and water extracts of these frozen Berberis. The total Phenol and Flavonoid contents of extracts according to the method of UV-VIS, Total antioxidant activity content of extracts by using three different methods including scavenging activity of DPPH , NO, reducing power assay and the capacity of inhibit lipid peroxidation by thiobarbituric acid were determined.Results and Discussion: In conclusion, this investigation demonstrates that Barberry is a rich source of phenolic compounds and antioxidant capacity. The aqueous extract showed the highest total phenol content (48/98±0/49 mg/g (wet weight)) and scavenging power of Nitric Oxide radical activity(%723/6±64/56) and the methanol extract showed the highest flavonoid content (1/93±0/033 mg/g(wet weight)), DPPH scavenging effect (%44/62±0/99), reducing power (5/89±0/42 mmol/g(wet weight)) and MDA content (37/12±0/79 mmol/g(wet weight). The type of solvent used for extraction has significant effect on phenolic compounds and flavonoids. Methanol extract has the minimum amount of phenol in fresh barberry, but methanol is a good solvent for flavonoids in barberry. The result of anti-oxidative effects in different extracts of barberry according to MDA scale shows that the water extract has the maximum amount of anti-oxidative activity. These activities in extracts are because of the existence of phenols which prevent lipid oxidation by removing free radicals and stop the increase of Malondialdehyde. In this study, Methanol extract has the maximum amount of anti-radical activity. These different results in extracts are due to the different phenolic compounds and flavonoids in them. Among extracts, water exract has the maximum capacity in trapping nitric oxide radical. Anti-radical activity against NO radicals probably is done by anti-oxidative compounds in barberry which competes with O2 over NO. In term of reduce power, extracts didn’t have significant difference with each other. FRAP and DPPH method was the same result. This means that the methanol extract than other extracts showed higher antioxidant activity. In the extraction of phenolic compounds, Organic solvents especially methanol, was more effective than water and possibly "phenolic compounds derived regenerative better by methanol extract. Results showed that aqueous and alcohol extracts of Berberis Integerrima×Vulgaris can act as a natural antioxidant and after complimentary expriments, it can be used in food and medecine industry