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Applied Sciences
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Antioxidant Activity of Fresh Fruit and Vegetable
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Antioxidant Activity of Fresh Fruit and Vegetable

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (31 July 2021) | Viewed by 11086

Special Issue Editor

Dr. Agnieszka Nawirska-Olszańska

E-Mail Website
Guest Editor
Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wroclaw University of Environmental and Life Sciences, C. K. Norwida str. 25, 50-375 Wrocław, Poland
Interests: fruits and vegetables; antioxidant activity; bioactive compounds: polyphenols, anthocyanins, carotenoids, sugar and organic acid, microencapsulation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Antioxidant activity is a very important determinant of fruit and vegetable quality, especially for fresh fruit and vegetable. The content of bioactive compounds, which are important for our health, translates directly into the antioxidant activity of food products. The content of compounds such as polyphenols, carotenoids, organic acids, and vitamins affects our development and well-being. Nowadays, consumers are more aware and want to know what effects and what ingredients consumed fresh fruits and vegetables have. They want to be shown the antioxidant activity of the fresh foods they eat. It should also be remembered that the content of bioactive compounds, as well as the antioxidant activity, to a large extent depends on the variety of fruits and vegetables. Articles of interest for this Special Issue concern the content of bioactive compounds and the antioxidant activity of fresh fruits and vegetables. Potential topics include, but are not limited to, the following:

-      comparison of the antioxidant activity of different cultivars of fresh fruits and vegetables

-      comparison of the antioxidant activity of fresh fruits and vegetables grown using various agrotechnical factors

-      linking the content of bioactive compounds with their antioxidant activity

-     influence of the antioxidant activity of fresh fruits and vegetables on human health.

Dr. Agnieszka Nawirska-Olszańska
Guest Editor

Manuscript Submission Information

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Fresh fruits
  • Antioxidant activity
  • Bioactive compounds
  • Various agrotechnical factors

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Published Papers (4 papers)

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Research

9 pages, 1556 KiB  
Article
Description of the Guelder Rose Fruit in Terms of Chemical Composition, Antioxidant Capacity and Phenolic Compounds
by Monika Mazur, Jakub Szperlik, Anna Marietta Salejda, Grażyna Krasnowska, Joanna Kolniak-Ostek and Przemysław Bąbelewski
Appl. Sci. 2021, 11(19), 9221; https://doi.org/10.3390/app11199221 - 3 Oct 2021
Cited by 3 | Viewed by 2189
Abstract
The Viburnum opulus (guelder rose) fruit is a Polish native fruit that grows across almost the entire territory of the country, except for the Tatra Mountains. The fruits are rich in nutrients and biologically active compounds, however, they are rarely used for food [...] Read more.
The Viburnum opulus (guelder rose) fruit is a Polish native fruit that grows across almost the entire territory of the country, except for the Tatra Mountains. The fruits are rich in nutrients and biologically active compounds, however, they are rarely used for food production or as a dietary ingredient. This study assessed this fruit for dry matter (17.3% ± 0.7), extract (13% ± 0.53), titratable acidity (1.78 g/100 g ± 0.48), pectin (1.10% ± 0.97), vitamin C (47.79 mg/100 g ± 1.02), the amount of sugar identified as fructose (6.85 g/100 g ± 0.67), antioxidant activity, ABTS (14.64 ± 0.61 μM Trolox/100 g), FRAP (211.14 ± 1.04 µM Trolox/100 g) and total polyphenolic content TPC (1695.88 ± 0.86 mg GAE/100 g). The analysis of phenolic identification was performed using the ACQUITY Ultra Performance LC (UPLC) system with the binary solvent manager and PDA detector. Full article
(This article belongs to the Special Issue Antioxidant Activity of Fresh Fruit and Vegetable)
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9 pages, 270 KiB  
Article
Effect of Different Forms of Sulfur Fertilization on Bioactive Components and Antioxidant Activity of White Cabbage (Brassica Oleracea L.)
by Agnieszka Nawirska-Olszańska, Anita Biesiada and Agnieszka Kita
Appl. Sci. 2021, 11(18), 8784; https://doi.org/10.3390/app11188784 - 21 Sep 2021
Cited by 2 | Viewed by 2155
Abstract
Cruciferous vegetables are very popular in latitudes corresponding to central and eastern Europe. They are rich in bioactive compounds such as chlorophylls, carotenoids, and polyphenols. The type and quality of fertilization has a significant impact on their chemical composition. The aim of this [...] Read more.
Cruciferous vegetables are very popular in latitudes corresponding to central and eastern Europe. They are rich in bioactive compounds such as chlorophylls, carotenoids, and polyphenols. The type and quality of fertilization has a significant impact on their chemical composition. The aim of this study was to determine the impact of specific forms of sulfur fertilization on the chemical properties of white cabbage, and to explore the effect of storage conditions on its bioactive components and antioxidant activity. The research material was the late cultivar of white cabbage ‘Stonehead’, fertilized with a dose of 30 kg S·ha−1, administered in the form of elemental sulfur, ammonium sulfate, and potassium sulfate. Sulfur fertilization had a significant impact on the parameters selected for this study, and the form in which it was applied resulted in different effects on these individual parameters. For all parameters investigated, the effect of sulfur fertilization was detectable. Antioxidant properties, determined as both ABTS and DPPH radical-scavenging activities, were the highest in cabbage harvested from the plot treated with potassium sulfate Full article
(This article belongs to the Special Issue Antioxidant Activity of Fresh Fruit and Vegetable)
10 pages, 876 KiB  
Article
Functional Properties of Fruits of Common Medlar (Mespilus germanica L.) Extract
by Anna K. Żołnierczyk, Sylwia Ciałek, Marzena Styczyńska and Maciej Oziembłowski
Appl. Sci. 2021, 11(16), 7528; https://doi.org/10.3390/app11167528 - 17 Aug 2021
Cited by 15 | Viewed by 3784
Abstract
Common medlar (Mespilus germanica L.) is a long-lived plant with hard fruits, which are harvested in the fall and stored in cold and dark places. The aim of the work was to obtain the extract from freeze-dried fruits of medlar. Then, the [...] Read more.
Common medlar (Mespilus germanica L.) is a long-lived plant with hard fruits, which are harvested in the fall and stored in cold and dark places. The aim of the work was to obtain the extract from freeze-dried fruits of medlar. Then, the samples were purified on a column with Amberlite XAD-16 ion exchange resin (two fractions were obtained and tested in further steps: methanol (MF) and water (WF)). A quantitative analysis of the polyphenolic compounds and selected elements was performed. In addition, in vitro tests of antidiabetic and antioxidant activity of the extracts were carried out. The applied methodology included the determination of antidiabetic activity by diffusion method, antioxidant activity by ABTS and FRAP methods, elemental analysisby atomic spectrometry, and quantitative and qualitative determination of phenolic composition by UPLC method. The highest antioxidant activity was observed in the MF of the medlar preparation, which was 245.31 μM Trolox/g (in ABTS test). Both fractions showed positive antidiabetic effects. For WF, even a small concentration of 1 mg/mL DMSO, the percentage of α-amylase inhibition was 35%. The WF dominated in terms of the total content of phenolic compounds (mainly gallic, procatechic, chlorogenic, and ferulic acids). Full article
(This article belongs to the Special Issue Antioxidant Activity of Fresh Fruit and Vegetable)
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10 pages, 253 KiB  
Article
Analysis of Selected Properties of Fruits of Black Chokeberry (Aronia melanocarpa L.) from Organic and Conventional Cultivation
by Magdalena Trenka, Agnieszka Nawirska-Olszańska and Maciej Oziembłowski
Appl. Sci. 2020, 10(24), 9096; https://doi.org/10.3390/app10249096 - 19 Dec 2020
Cited by 11 | Viewed by 2026
Abstract
Chokeberry fruits can be treated as very rich sources of bioactive compounds and, therefore, have a very high biological value. The purpose of the study was to compare selected chemical and physical properties of chokeberry fruits, both from organic and conventional cultivations located [...] Read more.
Chokeberry fruits can be treated as very rich sources of bioactive compounds and, therefore, have a very high biological value. The purpose of the study was to compare selected chemical and physical properties of chokeberry fruits, both from organic and conventional cultivations located near Cracow. Chemical composition of the fruit, content of the antioxidant activity, bioactive compounds, and ultra-weak luminescence were analyzed. It was proved that chokeberry fruits are rich in bioactive compounds and that ecological crops produce fruits with a higher level of such compounds. Chokeberry fruits from organic farms were proven to have a higher content of bioactive ingredients and antioxidant activity than in traditionally grown fruits. The total amount of sugars was ambiguous because both the highest and the lowest values were determined in fruits from traditional cultivation. Photon emissivity determined on the basis of ultra-weak luminescence was higher in fruits from organic cultivations. A very high correlation was also found between the photon emissivity and the content of polyphenols as well as the antioxidant activity. Full article
(This article belongs to the Special Issue Antioxidant Activity of Fresh Fruit and Vegetable)
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