Journal ArticleDOI
Chemical profile of black currant fruit modified by different degree of infection with black currant leaf spot
Maja Mikulic-Petkovsek,Ana Slatnar,Valentina Schmitzer,Franci Stampar,Robert Veberic,Darinka Koron +5 more
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TLDR
Sugars, organic acids, vitamin C, individual phenolic compounds and total phenolic content were determined in fruit of 23 black currant cultivars with a different degree of infection caused byblack currant leaf spot and septoria leaf spot using HPLC analysis.About:
This article is published in Scientia Horticulturae.The article was published on 2013-02-04. It has received 44 citations till now. The article focuses on the topics: Leaf spot & Septoria.read more
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Journal ArticleDOI
Phenolic compounds extracted by acidic aqueous ethanol from berries and leaves of different berry plants.
Ye Tian,Jaana Liimatainen,Aino-Liisa Alanne,Anni Lindstedt,Pengzhan Liu,Jari Sinkkonen,Heikki Kallio,Baoru Yang +7 more
TL;DR: Use of leaves of some species with prunasin, tyramine and β-p-arbutin, may be limited in food applications, as phenolic acid derivatives were equally abundant in saskatoon and chokeberry berries.
Journal ArticleDOI
Changes in fruit quality parameters of four Ribes species during ripening.
Maja Mikulic-Petkovsek,Jan Rescic,Valentina Schmitzer,Franci Stampar,Ana Slatnar,Darinka Koron,Robert Veberic +6 more
TL;DR: The results suggest that the average content of specific phenolic groups and sugars/acids ratio can be used as a simple and reliable maturity index for optimisation of harvest time.
Journal ArticleDOI
Glycosylated flavonoids: fruit's concealed antifungal arsenal.
Pradeep Kumar Sudheeran,Rinat Ovadia,Ortal Galsarker,Itay Maoz,Noa Sela,Dalia Maurer,Oleg Feygenberg,Michal Oren Shamir,Noam Alkan +8 more
TL;DR: The results suggest that the fruit obtains a concealed arsenal of glycosylated flavonoids in its peel when they are hydrolyzed by β-glucosidase that is induced in both fungus and host during infection process, become more toxic to the fungal pathogen, inhibiting decay development.
Journal ArticleDOI
Changes in the Contents of Anthocyanins and Other Compounds in Blackberry Fruits Due to Freezing and Long-Term Frozen Storage
Robert Veberic,Franci Stampar,Valentina Schmitzer,Vlasta Cunja,Anka Zupan,Darinka Koron,Maja Mikulic-Petkovsek +6 more
TL;DR: Most of the phenolic groups, sugars, and organic acids showed a better extraction after storage, especially in the slow freezing treatment due to a higher degree of tissue damage by freezing.
Journal ArticleDOI
Identification and quantification of the major phenolic constituents in Juglans regia L. peeled kernels and pellicles, using HPLC-MS/MS.
TL;DR: In this article, the major phenolic constituents in peeled kernel and pellicle of the walnut Juglans regia L were identified and quantified using high-performance liquid chromatography coupled with mass spectrometry.
References
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Book ChapterDOI
Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent
TL;DR: Aggregate analysis of this type is an important supplement to and often more informative than reems of data difficult to summarize from various techniques, such as high-performance liquid chromatography (HPLC) that separate a large number of individual compounds.
Journal ArticleDOI
Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables
TL;DR: In this paper, different factors affecting phenolic-related food quality are reviewed, including internal and environmental factors, technological treatments applied during postharvest storage of fruits and vegetables, as well as processing and storage of the processed products.
Journal ArticleDOI
Polyphenols as antimicrobial agents
TL;DR: The synergistic effect of polyphenols in combination with conventional antimicrobial agents against clinical multidrug-resistant microorganisms is discussed.