☆ 4.7 Article

The Influences of Genotype and Year on Some Biologically Active Compounds in Honeysuckle Berries

HORTICULTURAE (2023)

Related references

Note: Only part of the references are listed.

Article Chemistry, Applied

Component characteristics and reactive oxygen species scavenging activity of anthocyanins from fruits of Lonicera caerulea L.

Lili Fan et al.

Summary: This study qualitatively and quantitatively characterized anthocyanins from different genotypes of Lonicera caerulea L. harvested from northeast China, and measured their reactive oxygen species (ROS) scavenging activity. The key antioxidant component was identified as cyanidin-3,5-diglucoside based on its correlation with ROS scavenging activity.

FOOD CHEMISTRY (2023)

Add to Collection

Article Biochemistry & Molecular Biology

Phenolic Compounds, Vitamins C and E and Antioxidant Activity of Edible Honeysuckle Berries (Lonicera caerulea L. var. kamtschatica Pojark) in Relation to Their Origin

Jana Orsavova et al.

Summary: This study evaluates the impact of climatic conditions on the chemical composition and antioxidant activity of honeysuckle berries in two different areas. The results showed that the chemical composition and antioxidant activity varied depending on the cultivars, locality, and selected methods. Berries from the area with more sunshine had higher levels of certain compounds, while berries from the area with more rain had higher levels of other compounds. The findings can help in selecting the most valuable cultivars for producers and consumers.

ANTIOXIDANTS (2022)

Add to Collection

Article Plant Sciences

Variability of Phenological Behaviours of Wild Fruit Tree Species Based on Discriminant Analysis

Sina Cosmulescu et al.

Summary: This study provides information on the variability of phenological behaviors using discriminant analysis with the R software package. The results show that there is significant variability in phenological behaviors among different species, with bud burst showing the most variability and all petals fallen showing the least. Additionally, spring temperatures also contribute to the observed differences in phenology.

PLANTS-BASEL (2022)

Add to Collection

Review Green & Sustainable Science & Technology

Avoiding Food Neophobia and Increasing Consumer Acceptance of New Food Trends-A Decade of Research

Shahida Anusha Siddiqui et al.

Summary: The increasing competitiveness in the food industry requires producers to innovate and develop new foods to meet consumer demands and avoid neophobia. Strategies such as tasting foods, education, income, taste, and exposure to novel foods can help reduce neophobia. Transparent traceability systems and food technology using natural ingredients are also more acceptable to consumers.

SUSTAINABILITY (2022)

Add to Collection

Article Horticulture

Determination of Phenolic Compounds Using HPLC-UV Method in Wild Fruit Species

Ana-Maria Stoenescu et al.

Summary: Plant parts of wild fruit species were analyzed to determine the presence and content of phenolic compounds. The results showed the presence of bioactive compounds in different plant parts, with variability observed between species and within species.

HORTICULTURAE (2022)

Add to Collection

Article Horticulture

The Influence of Harvest Moment and Cultivar on Variability of Some Chemical Constituents and Antiradical Activity of Dehydrated Chokeberry Pomace

Ivona Enescu Mazilu et al.

Summary: This study aimed to investigate the variation of antioxidant activity and specific components in chokeberry pomace from different cultivars and harvest times. The results showed that the pomace contained abundant antioxidant compounds, which can be utilized to develop innovative foods.

HORTICULTURAE (2022)

Add to Collection

Review Agriculture, Multidisciplinary

Antioxidant, functional properties and health-promoting potential of native South American berries: a review

Antonio Vega-Galvez et al.

Summary: Native South American berries, such as calafate, maqui, murta, arrayan, and chequen, contain a variety of bioactive compounds like anthocyanins, flavonoids, and phenolic acids with strong antioxidant effects and beneficial health effects. More research is needed to fully understand the potential beneficial effects of consuming these berries on human health and to further explore their bioactive properties.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

Add to Collection

Article Biochemistry & Molecular Biology

Phenolic Profiles, Antioxidant Activity and Phenotypic Characterization of Lonicera caerulea L. Berries, Cultivated in Lithuania

Lina Raudone et al.

Summary: This study comprehensively evaluated the phenolic composition, antioxidant capacities, vegetative, pomological, and sensory properties of selected L. caerulea cultivars. The results suggest that the 'Tundra' cultivar may be suitable for commercial plantations.

ANTIOXIDANTS (2021)

Add to Collection

Article Plant Sciences

Bioactive Compounds, Antioxidant, and Antibacterial Properties of Lonicera caerulea Berries: Evaluation of 11 Cultivars

Laima Cesoniene et al.

Summary: The study evaluated 11 cultivars of blue honeysuckle for bioactive compounds, antioxidant capacity, and antibacterial activity of berries. Results showed high levels of phenolic compounds and antioxidants, with organic acids demonstrating effective inhibition of bacteria, suggesting health benefits.

PLANTS-BASEL (2021)

Add to Collection

Article Plant Sciences

Biochemical changes in two Aronia melanocarpa cultivars' berries during the harvest season

Ivona Enescu Mazilu et al.

Summary: During the harvest season in 2020, biochemical changes in two Aronia cultivars, 'Melrom' and 'Nero', were evaluated. 'Melrom' had higher dry weight content, while 'Nero' showed higher levels of vitamin C and anthocyanins. Overall, there was an increase in dry matter, anthocyanins, total soluble content, and juice pH, while there were losses in vitamin C and total phenolics compounds during the harvest season.

NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA (2021)

Add to Collection

Review Biochemistry & Molecular Biology

Health Properties and Composition of Honeysuckle Berry Lonicera caerulea L. An Update on Recent Studies

Marta Golba et al.

MOLECULES (2020)

Add to Collection

Article Biophysics

Timing of phenological stages for apple and pear trees under climate change in a temperate-continental climate

Emil Chitu et al.

INTERNATIONAL JOURNAL OF BIOMETEOROLOGY (2020)

Add to Collection

Article Chemistry, Applied

Polyphenols composition and anti-diabetic properties in vitro of haskap (Lonicera caerulea L.) berries in relation to cultivar and harvesting date

A. B. Kithma et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2020)

Add to Collection

Article Food Science & Technology

Bioactive Compounds and Antioxidant Capacity of Small Berries

Michael Zorzi et al.

FOODS (2020)

Add to Collection

Article Acoustics

Effect of ultrasound pre-treatment and drying method on specialized metabolites of honeyberry fruits (Lonicera caerulea var. kamtschatica)

Jana Sic Zlabur et al.

ULTRASONICS SONOCHEMISTRY (2019)

Add to Collection

Article Ecology

Variability of Chemical Elements and Biologically Active Polyphenols in Lonicera caerulea subsp. Altaica (Caprifoliaceae) Plant Organs Along an Altitudinal Gradient

I. G. Boyarskih et al.

CONTEMPORARY PROBLEMS OF ECOLOGY (2019)

Add to Collection

Article Plant Sciences

Evolution of Polyphenols, Flavonoids, and Tannins Content in Walnut Leaves and Green Walnut Husk during Growing Season

Simona Giura et al.

NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA (2019)

Add to Collection

Article Agronomy

Morphological and molecular evaluation of the Far East fruit genetic resources of Lonicera caerulea L.vegetation, ethnobotany, use and conservation

V. Holubec et al.

GENETIC RESOURCES AND CROP EVOLUTION (2019)

Add to Collection

Review Integrative & Complementary Medicine

Phytochemical characteristics and potential therapeutic properties of blue honeysuckle Lonicera caerulea L. (Caprifoliaceae)

Rafal Becker et al.

JOURNAL OF HERBAL MEDICINE (2019)

Add to Collection

Article Food Science & Technology

Total Phenolic, Anthocyanin, Catechins, DPPH Radical Scavenging Activity, and Toxicity of Lepisanthes alata (Blume) Leenh

Tuty Anggraini et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE (2019)

Add to Collection

Article Agriculture, Multidisciplinary

Different extraction processes affect the metabolites in blue honeysuckle (Lonicera caerulea L. subsp. edulis) food products

Mateja Senica et al.

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY (2019)

Add to Collection

Article Chemistry, Applied

Bioactive compounds and antioxidant capacity of Lonicera caerulea berries: Comparison of seven cultivars over three harvesting years

Noemie Auzanneau et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2018)

Add to Collection

Article Agriculture, Multidisciplinary

Blue honeysuckle (Lonicera caerulea subsp edulis (Turcz. ex Herder) Hulten.) berries and changes in their ingredients across different locations

Mateja Senica et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)

Add to Collection

Article Plant Sciences

Antioxidant Capacity, Total Phenols, Total Flavonoids and Colour Component of Cornelian Cherry (Cornus mas L.) Wild Genotypes

Sina N. COSMULESCU et al.

Notulae Botanicae Horti Agrobotanici Cluj-Napoca (2018)

Add to Collection

Article Plant Sciences

Assessment of Ascorbic Acid, Polyphenols, Flavonoids, Anthocyanins and Carotenoids Content in Tomato Fruits

Madalina Tudor-Radu et al.

NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA (2016)

Add to Collection

Article Biochemistry & Molecular Biology

TOTAL PHENOLIC, FLAVONOID DISTRIBUTION AND ANTIOXIDANT CAPACITY IN SKIN, PULP AND FRUIT EXTRACTS OF PLUM CULTIVARS

S. Cosmulescu et al.

JOURNAL OF FOOD BIOCHEMISTRY (2015)

Add to Collection

Article Acoustics

Optimization of ultrasound-assisted extraction of anthocyanins from haskap berries (Lonicera caerulea L.) using Response Surface Methodology

Giovana Bonat Celli et al.

ULTRASONICS SONOCHEMISTRY (2015)

Add to Collection

Review Food Science & Technology

Haskap Berries (Lonicera caerulea L.)-a Critical Review of Antioxidant Capacity and Health-Related Studies for Potential Value-Added Products

Giovana Bonat Celli et al.

FOOD AND BIOPROCESS TECHNOLOGY (2014)

Add to Collection

Article Agriculture, Multidisciplinary

The evaluation of anthocyanin content of honeyberry (Lonicera kamtschatica) clones during freezing in relation to antioxidant activity and parameters of nutritional value

Tunde Jurikova et al.

ZEMDIRBYSTE-AGRICULTURE (2014)

Add to Collection

Article Agronomy

SHORT COMMUNICATION: Haskap (Lonicera caerulea): A new berry crop with high antioxidant capacity

H. P. Vasantha Rupasinghe et al.

CANADIAN JOURNAL OF PLANT SCIENCE (2012)

Add to Collection

Article Agriculture, Multidisciplinary

Phenolic Composition and Antioxidant Properties of Polish Blue-Berried Honeysuckle Genotypes by HPLC-DAD-MS, HPLC Postcolumn Derivatization with ABTS or FC, and TLC with DPPH Visualization

Barbara Kusznierewicz et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Add to Collection

Article Biochemistry & Molecular Biology

Evaluation of Polyphenolic Profile and Nutritional Value of Non-Traditional Fruit Species in the Czech Republic - A Comparative Study

Tunde Jurikova et al.

MOLECULES (2012)

Add to Collection

Article Horticulture

Antioxidant and radical oxygen species scavenging activities of 12 cultivars of blue honeysuckle fruit

O. Rop et al.

HORTICULTURAL SCIENCE (2011)

Add to Collection

Article Agriculture, Multidisciplinary

Constituents and Antimicrobial Properties of Blue Honeysuckle: A Novel Source for Phenolic Antioxidants

Irena Palikova et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Add to Collection

Article Agriculture, Multidisciplinary

Characterization and quantification of Anthocyanins and polyphenolics in blue honeysuckle (Lonicera caerulea L.)

A Chaovanalikit et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Add to Collection

© Peeref 2019-2024. All rights reserved.