The Experts below are selected from a list of 249 Experts worldwide ranked by ideXlab platform
David H. Picha - One of the best experts on this subject based on the ideXlab platform.
-
phenolic composition and antioxidant capacity of different heat processed forms of sweetpotato cv beauregard
International Journal of Food Science and Technology, 2008Co-Authors: Malkeet S. Padda, David H. PichaAbstract:Summary Sweetpotato [Ipomoea batatas (L.) Lam.] cv. ‘Beauregard’ roots were cooked using three different heat-processing techniques (baked in a conventional oven, baked in a microwave oven, and boiled). Total phenolic content, individual phenolic acids, and antioxidant capacity were determined using Folin-Denis assay, HPLC (high-performance liquid chromatography), and DPPH (1,1-diphenyl-2-picrylhydazyl) assay, respectively. The skin Tissue (raw or processed) contained the highest concentration of total phenolics. All heat-processing methods resulted in a significant loss in total phenolic content and antioxidant capacity of the skin Tissue. However, compared with the other processing methods, conventional oven baking resulted in greater losses in antioxidant capacity of skin Tissue. Total phenolic content ranged from a low of 1.58 mg chlorogenic acid equivalent g−1 dry Tissue Weight in boiled pith Tissue to a high of 17.7 mg chlorogenic acid equivalent g−1 dry Tissue Weight in raw skin Tissue. The antioxidant capacity was highest in raw skin Tissue (22.9 mg Trolox equivalent g−1 dry Tissue Weight). Chlorogenic acid was the principal phenolic acid found in all sweetpotato Tissues. Caffeic acid and three isomers of dicaffeoylquinic acid (diCQA) were also identified and quantified.
-
original article phenolic composition and antioxidant capacity of different heat processed forms of sweetpotato cv beauregard
2008Co-Authors: Malkeet S. Padda, David H. PichaAbstract:Summary Sweetpotato [Ipomoea batatas (L.) Lam.] cv. ‘Beauregard’ roots were cooked using three different heatprocessing techniques (baked in a conventional oven, baked in a microwave oven, and boiled). Total phenolic content, individual phenolic acids, and antioxidant capacity were determined using Folin-Denis assay, HPLC (high-performance liquid chromatography), and DPPH (1,1-diphenyl-2-picrylhydazyl) assay, respectively. The skin Tissue (raw or processed) contained the highest concentration of total phenolics. All heat-processing methods resulted in a significant loss in total phenolic content and antioxidant capacity of the skin Tissue. However, compared with the other processing methods, conventional oven baking resulted in greater losses in antioxidant capacity of skin Tissue. Total phenolic content ranged from a low of 1.58 mg chlorogenic acid equivalent g )1 dry Tissue Weight in boiled pith Tissue to a high of 17.7 mg chlorogenic acid equivalent g )1 dry Tissue Weight in raw skin Tissue. The antioxidant capacity was highest in raw skin Tissue (22.9 mg Trolox equivalent g )1 dry Tissue Weight). Chlorogenic acid was the principal phenolic acid found in all sweetpotato Tissues. Caffeic acid and three isomers of dicaffeoylquinic acid (diCQA) were also identified and quantified.
-
184) Phenolic Composition and Antioxidant Activity of Sweetpotato Cultivars Marketed in the European Union
HortScience, 2006Co-Authors: Malkeet S. Padda, David H. PichaAbstract:Phenolic compounds and antioxidant activity were quantified in the principal sweetpotato cultivars marketed in the European Union. Total phenolic content, individual phenolic acids, and antioxidant activity in each cultivar were determined using Folin-Denis reagent, reversed-phase HPLC, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) methods, respectively. Significant differences in phenolic composition and antioxidant activity were found between cultivars. A Jamaican-grown, white-fleshed cultivar had the highest total phenolic content [4.11 mg·g-1 chlorogenic acid (dry Tissue Weight)], while the highest antioxidant activity [3.60 mg·g-1 Trolox (dry Tissue Weight)] was observed in the orange-fleshed California-grown cultivar Diane. Chlorogenic acid and 3,5-dicaffeoylquinic acid were the predominant phenolic acids, while caffeic acid was the least abundant in most cultivars. The highest content of chlorogenic acid (0.42 mg·g-1 dry Tissue Weight); 3,5-dicaffeoylquinic acid (0.43 mg·g-1 dry Tissue Weight); and 3,4-dicaffeoylquinic acid (0.25 mg·g-1 dry Tissue Weight) was present in the white-fleshed Jamaican cultivar. The orange-fleshed cultivars Diane and Beauregard had the highest content of caffeic acid (0.13 mg·g-1 dry Tissue Weight) and 4,5-dicaffeoylquinic acid (0.32 mg·g-1 dry Tissue Weight), respectively.
-
ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOSITION CHANGES IN SWEETPOTATO ROOT AND LEAF Tissue DURING DEVELOPMENT
HortScience, 2006Co-Authors: Malkeet S. Padda, David H. PichaAbstract:Antioxidant activity and phenolic content of sweetpotato root and leaf Tissues were quantified at different developmental stages. 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical method was used to measure antioxidant activity and total phenolic content was quantified by spectrophotometry using Folin-Denis reagent. Individual phenolic acids were quantified using reversed phase high performance liquid chromatography. Antioxidant activity and phenolic content decreased with root development and leaf maturity. Roots at the initial stages of development (about 4.0 g root Weight) had a higher antioxidant activity and phenolic content compared to fully developed roots. Phenolic content in fully developed roots was significantly higher in the cortex Tissue than internal pith Tissue. The highest total phenolic content and antioxidant activity was found in cortex Tissue at the initial stage of development (10.3 mg chlorogenic acid eq/g dry Tissue Weight and 9.7 mg Trolox eq/gdry Tissue Weight, respectively). Sweetpotato leaves had a significantly higher phenolic content and antioxidant activity than roots. Immature unfolded leaves had the highest total phenolic content (88.5 mg chlorogenic acid eq/g dry Tissue Weight) and antioxidant activity (99.6 mg Trolox eq/g dry Tissue Weight). Chlorogenic acid was the major phenolic acid in root and leaf Tissues with the exception of young immature leaves in which the predominant phenolic acid was 3,5-dicaffeoylquinic acid.
-
ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOSITION CHANGES IN SWEETPOTATO ROOT AND LEAF Tissue DURING DEVELOPMENT
HortScience, 2006Co-Authors: Malkeet S. Padda, David H. PichaAbstract:Antioxidant activity and phenolic content in sweetpotato root and leaf Tissues were quantified at different developmental stages. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical method was used to measure antioxidant activity and total phenolic content was quantified by spectrophotometry using Folin-Denis reagent. Individual phenolic acids were quantified using reversed phase high performance liquid chromatography. Antioxidant activity and phenolic content decreased with root development and leaf maturity. Roots at the initial stages of development (about 4 g root Weight) had a higher antioxidant activity and phenolic content compared to fully developed roots. Phenolic content in fully developed roots was significantly higher in the cortex Tissue than internal pith Tissue. The highest total phenolic content and antioxidant activity was found in cortex Tissue at the initial stage of development (10.3 mg chlorogenic acid eq/g dry Tissue Weight and 9.7 mg Trolox eq/gdry Tissue Weight, respectively). Sweetpotato leaves had a significantly higher phenolic content and antioxidant activity than roots. Immature unfolded leaves had the highest total phenolic content (88.5 mg chlorogenic acid eq/g dry Tissue Weight) and antioxidant activity (99.6 mg Trolox eq/g dry Tissue Weight). Chlorogenic acid was the major phenolic acid in root and leaf Tissues with the exception of young immature leaves in which the predominant phenolic acid was 3,5-dicaffeoylquinic acid.
Malkeet S. Padda - One of the best experts on this subject based on the ideXlab platform.
-
phenolic composition and antioxidant capacity of different heat processed forms of sweetpotato cv beauregard
International Journal of Food Science and Technology, 2008Co-Authors: Malkeet S. Padda, David H. PichaAbstract:Summary Sweetpotato [Ipomoea batatas (L.) Lam.] cv. ‘Beauregard’ roots were cooked using three different heat-processing techniques (baked in a conventional oven, baked in a microwave oven, and boiled). Total phenolic content, individual phenolic acids, and antioxidant capacity were determined using Folin-Denis assay, HPLC (high-performance liquid chromatography), and DPPH (1,1-diphenyl-2-picrylhydazyl) assay, respectively. The skin Tissue (raw or processed) contained the highest concentration of total phenolics. All heat-processing methods resulted in a significant loss in total phenolic content and antioxidant capacity of the skin Tissue. However, compared with the other processing methods, conventional oven baking resulted in greater losses in antioxidant capacity of skin Tissue. Total phenolic content ranged from a low of 1.58 mg chlorogenic acid equivalent g−1 dry Tissue Weight in boiled pith Tissue to a high of 17.7 mg chlorogenic acid equivalent g−1 dry Tissue Weight in raw skin Tissue. The antioxidant capacity was highest in raw skin Tissue (22.9 mg Trolox equivalent g−1 dry Tissue Weight). Chlorogenic acid was the principal phenolic acid found in all sweetpotato Tissues. Caffeic acid and three isomers of dicaffeoylquinic acid (diCQA) were also identified and quantified.
-
original article phenolic composition and antioxidant capacity of different heat processed forms of sweetpotato cv beauregard
2008Co-Authors: Malkeet S. Padda, David H. PichaAbstract:Summary Sweetpotato [Ipomoea batatas (L.) Lam.] cv. ‘Beauregard’ roots were cooked using three different heatprocessing techniques (baked in a conventional oven, baked in a microwave oven, and boiled). Total phenolic content, individual phenolic acids, and antioxidant capacity were determined using Folin-Denis assay, HPLC (high-performance liquid chromatography), and DPPH (1,1-diphenyl-2-picrylhydazyl) assay, respectively. The skin Tissue (raw or processed) contained the highest concentration of total phenolics. All heat-processing methods resulted in a significant loss in total phenolic content and antioxidant capacity of the skin Tissue. However, compared with the other processing methods, conventional oven baking resulted in greater losses in antioxidant capacity of skin Tissue. Total phenolic content ranged from a low of 1.58 mg chlorogenic acid equivalent g )1 dry Tissue Weight in boiled pith Tissue to a high of 17.7 mg chlorogenic acid equivalent g )1 dry Tissue Weight in raw skin Tissue. The antioxidant capacity was highest in raw skin Tissue (22.9 mg Trolox equivalent g )1 dry Tissue Weight). Chlorogenic acid was the principal phenolic acid found in all sweetpotato Tissues. Caffeic acid and three isomers of dicaffeoylquinic acid (diCQA) were also identified and quantified.
-
184) Phenolic Composition and Antioxidant Activity of Sweetpotato Cultivars Marketed in the European Union
HortScience, 2006Co-Authors: Malkeet S. Padda, David H. PichaAbstract:Phenolic compounds and antioxidant activity were quantified in the principal sweetpotato cultivars marketed in the European Union. Total phenolic content, individual phenolic acids, and antioxidant activity in each cultivar were determined using Folin-Denis reagent, reversed-phase HPLC, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) methods, respectively. Significant differences in phenolic composition and antioxidant activity were found between cultivars. A Jamaican-grown, white-fleshed cultivar had the highest total phenolic content [4.11 mg·g-1 chlorogenic acid (dry Tissue Weight)], while the highest antioxidant activity [3.60 mg·g-1 Trolox (dry Tissue Weight)] was observed in the orange-fleshed California-grown cultivar Diane. Chlorogenic acid and 3,5-dicaffeoylquinic acid were the predominant phenolic acids, while caffeic acid was the least abundant in most cultivars. The highest content of chlorogenic acid (0.42 mg·g-1 dry Tissue Weight); 3,5-dicaffeoylquinic acid (0.43 mg·g-1 dry Tissue Weight); and 3,4-dicaffeoylquinic acid (0.25 mg·g-1 dry Tissue Weight) was present in the white-fleshed Jamaican cultivar. The orange-fleshed cultivars Diane and Beauregard had the highest content of caffeic acid (0.13 mg·g-1 dry Tissue Weight) and 4,5-dicaffeoylquinic acid (0.32 mg·g-1 dry Tissue Weight), respectively.
-
ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOSITION CHANGES IN SWEETPOTATO ROOT AND LEAF Tissue DURING DEVELOPMENT
HortScience, 2006Co-Authors: Malkeet S. Padda, David H. PichaAbstract:Antioxidant activity and phenolic content of sweetpotato root and leaf Tissues were quantified at different developmental stages. 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical method was used to measure antioxidant activity and total phenolic content was quantified by spectrophotometry using Folin-Denis reagent. Individual phenolic acids were quantified using reversed phase high performance liquid chromatography. Antioxidant activity and phenolic content decreased with root development and leaf maturity. Roots at the initial stages of development (about 4.0 g root Weight) had a higher antioxidant activity and phenolic content compared to fully developed roots. Phenolic content in fully developed roots was significantly higher in the cortex Tissue than internal pith Tissue. The highest total phenolic content and antioxidant activity was found in cortex Tissue at the initial stage of development (10.3 mg chlorogenic acid eq/g dry Tissue Weight and 9.7 mg Trolox eq/gdry Tissue Weight, respectively). Sweetpotato leaves had a significantly higher phenolic content and antioxidant activity than roots. Immature unfolded leaves had the highest total phenolic content (88.5 mg chlorogenic acid eq/g dry Tissue Weight) and antioxidant activity (99.6 mg Trolox eq/g dry Tissue Weight). Chlorogenic acid was the major phenolic acid in root and leaf Tissues with the exception of young immature leaves in which the predominant phenolic acid was 3,5-dicaffeoylquinic acid.
-
ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOSITION CHANGES IN SWEETPOTATO ROOT AND LEAF Tissue DURING DEVELOPMENT
HortScience, 2006Co-Authors: Malkeet S. Padda, David H. PichaAbstract:Antioxidant activity and phenolic content in sweetpotato root and leaf Tissues were quantified at different developmental stages. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical method was used to measure antioxidant activity and total phenolic content was quantified by spectrophotometry using Folin-Denis reagent. Individual phenolic acids were quantified using reversed phase high performance liquid chromatography. Antioxidant activity and phenolic content decreased with root development and leaf maturity. Roots at the initial stages of development (about 4 g root Weight) had a higher antioxidant activity and phenolic content compared to fully developed roots. Phenolic content in fully developed roots was significantly higher in the cortex Tissue than internal pith Tissue. The highest total phenolic content and antioxidant activity was found in cortex Tissue at the initial stage of development (10.3 mg chlorogenic acid eq/g dry Tissue Weight and 9.7 mg Trolox eq/gdry Tissue Weight, respectively). Sweetpotato leaves had a significantly higher phenolic content and antioxidant activity than roots. Immature unfolded leaves had the highest total phenolic content (88.5 mg chlorogenic acid eq/g dry Tissue Weight) and antioxidant activity (99.6 mg Trolox eq/g dry Tissue Weight). Chlorogenic acid was the major phenolic acid in root and leaf Tissues with the exception of young immature leaves in which the predominant phenolic acid was 3,5-dicaffeoylquinic acid.
Danielle J. Donnelly - One of the best experts on this subject based on the ideXlab platform.
-
A method for intercultivar comparison of potato tuber nutrient content using specific Tissue Weight proportions.
Journal of food science, 2009Co-Authors: E. Ortiz‐medina, V. Sosle, Vijaya Raghavan, Danielle J. DonnellyAbstract:: Potato tubers are a staple food item in the North American diet. Each potato cultivar has unique tuber appearance and nutritional composition. A method was developed to facilitate better cultivar selection for dietary purposes and obtain a better understanding of the nutrient distribution within specific Tissues of potato tubers. This involved a procedure for estimating the percent Weight contribution of the 3 major Tissue components, including periderm or “skin,” cortex, and pith for 20 potato cultivars. Weight determination was based on the volume (calculated through an ellipsoid formula) and density of each component Tissue. Calculated percent Weight and dry matter data for each tuber Tissue provided conversion factor values that were tabulated for all cultivars. An example is provided to illustrate the application of this procedure in facilitating identification of cultivars with significantly greater or lesser protein content.
Sun Zhen - One of the best experts on this subject based on the ideXlab platform.
-
ESTIMATION OF SELECTION INDEX OF SOFT-SHELL CLAM (MYA ARENARIA) BASED ON QUANTITATIVE TRAITS
2013Co-Authors: Sun ZhenAbstract:To estimate the selection index of soft-shell clam (Mya arenaria) breeding, effect of morphological trait on Weight trait of M. arenaria was studied by methods of multivariate regression and path analysis. M. arenaria of four-year-old 110 individuals were randomly sampled, from which five quantitative traits were measured including shell length, shell width, shell height, body Weight, and soft-Tissue Weight. The regression equations were also established to estimate Weight traits with morphological traits. The results show that all the correlation coefficients between each morphological trait and body Weight or soft-Tissue Weight are at extremely significant level (P0.01). Shell length has the greatest direct effect on the body Weight and soft-Tissue Weight, the path coefficients were 0.4338 and 0.3265, respectively. Shell length is the key influencing factor of body Weight and soft-Tissue Weight. Shell width has the second greatest direct effect on body Weight and soft-Tissue Weight, but the effect of shell height on Weight traits is mainly indirect. The analysis results of determination coefficients for the morphological traits against Weight traits agreed well with the results of path analysis.
-
EFFECT OF PHENOTYPIC MORPHOMETRIC TRAIT ON BODY Weight AND SOFT-Tissue Weight OF NEVERITA DIDYMA
2010Co-Authors: Sun ZhenAbstract:Effect of phenotypic morphometric trait on body Weight and soft-Tissue Weight of Neverita didyma was studied in correlation and path analysis.A hundred of two-year-old individuals were randomly sampled,from which eight traits were measured including shell width,shell height,height between apex and callus,body height,operculum length,operculum width,body Weight,and soft-Tissue Weight.The correlation coefficients among the eight traits were calculated;and phenotypic traits were used as independent variables and body Weight,and soft-Tissue Weight as dependent ones for path analysis.The results show that all the correlation coefficients between each phenotypic trait and body Weight or soft-Tissue Weight are at extremely significant level(P0.01).The shell width is the key effective factors.Direct selection of shell width is effective for increasing body Weight and soft-Tissue Weight of Neverita didyma,followed by the heights between apex and callus,and operculum width and body height come the second.
Zhang Guo-fan - One of the best experts on this subject based on the ideXlab platform.
-
Effects of shell morphological characters on body Weight performance in clam Mactra chinensis Philipi
2013Co-Authors: Zhang Guo-fanAbstract:The shell morphological traits[shell length(X1),height(X2),width(X3)] as independent variables,and body Weight traits [live body Weight(WL) and body-Tissue Weight(WM)] as a dependent variables were measured in 115 individuals of two year old clam Mactra chinensis Philipi in July 2011 for calculating the path coefficients(P),correlation index(R2) and coefficients(di) to identify the key phenotypic characters that effect Weight traits and to provide a theoretical basis for selection of the clam.The five traits were all shown to have the significant correlativity(P0.01).Shell width had the very significant effect(0.319)and was the key effective factor on live body Weight(P0.01),and shell height had significant indirect effect through shell length on soft body Tissue Weight,with the strongest direct effect on body-Tissue Weight(0.398).Shell height had significant indirect effect through shell length on body-Tissue Weight.The determinant coefficients of the morphological traits on Weight traits were the same as the path analysis.Shell length,height and width were found to be significantly correlated with Weight traits(P0.01) according to the regression analysis.By using the stepwise regression method the optimal regression equation between live body Weight and soft Tissue Weight was expressed as WL=-37.816+0.675X1+1.015X3,WM=-15.206+0.228X1+0.290X2.
-
Effects of shell morphological traits on the Weight traits of clam Mactra veneriformis Reeve along northern coast in China
Journal of Fisheries of China, 2011Co-Authors: Zhang Guo-fanAbstract:123 clams Mactra veneriformis Reeve were randomly sampled in April 2010.The shell length(X1),height(X2),width(X3),and the live body Weight(Y)and edible Tissue Weight(Z)were measured.The shell morphological traits were used as independent variables,and live body Weight or edible Tissue Weight used as a dependent variable for calculating the path coefficients,correlation index and determinant coefficients.The direct and indirect effects of all shell morphological traits on Weight traits were analyzed and a multiple regression equation was obtained.The results showed that the live body Weight and edible Tissue Weight were significantly correlated with the three shell morphological traits(P0.01).The direct effects of three shell morphological traits on live body Weight and edible Tissue Weight were in order of shell widthsshell lengthsshell heights.Shell width had greatest direct effect on the live body Weight and was the key influencing factor.The determinant coefficients of shell width on live body Weight and edible Tissue Weight were 0.302 5 and 0.224 7.The multiple regression equations were obtained to estimate live body Weight and edible Tissue Weight as Y=-19.537+0.244X1+0.266X2+0.732;Z=-2.456+0.035X1+0.035X2+0.089X3.This study shows in selective breeding of M.veneriformis Reeve the shell width was the ideal measurement index.The results provide a theoretical basis for breeding of M.veneriformis Reeve.
