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Lycopene is a naturally occurring chemical compound that gives fruits and vegetables a red/orange color. As an intermediate metabolite of β-carotene biosynthesis, lycopene represents one of the major carotenoids. This work studies the gene expression pattern of lycopene biosynthesis/catabolism transcripts and the accumulation pattern of lycopene/β-carotene/chlorophyll contents at three developmental stages and three tissues in five widely consumed, commercial tomato cultivars (cvs. ‘Cherry Ninolino F1’, ‘Elpida F1’, ‘Daphne F1’, ‘Eliseo Plum F1’, and ‘Oxheart’). These contents were correlated with in vitro antioxidant activity. Higher levels of lycopene were observed in the peel than other tissues and in the fully ripe stage, with ‘Oxheart’ displaying the highest content. Differential regulation of lycopene biosynthetic genes (SlZDS and SlCRTISO) was demonstrated in all cultivars. Interestingly, a gene implicated in lycopene catabolism (SlLCYB) demonstrated a general induction in the tested tissues. High lycopene content correlates with significant induction of both SlZDS and SlCRTISO in ‘Oxheart’. Significantly increased antioxidant activity was observed in the peel of ‘Cherry Ninolino F1’ and ‘Elpida F1’ cultivars compared with other tested tissues across all cultivars. The exploration of lycopene activity in different cultivars and the consumption of ripe tomatoes including the peel could be useful for the protection of human health.

The present study describes the development of a functional goats' milk yoghurt, using Pistacia atlantica resin extracts and Saccharomyces boulardii, in an attempt to combine the beneficial effects of the milk, extract and probiotic microorganisms. Results demonstrated that Pistacia extracts promoted the survival of lactic acid bacteria and NMR spectra additionally revealed that the functional fatty acids can be retained during the shelf life of yoghurts, alongside with the other bioactive compounds. The organoleptic assessment revealed that there were no significant differences in flavour, body, texture and appearance between the different yoghurts.

Carob fruit is considered as a rich source of phenolics that are linked with potent health effects. The aim of this work was to study the effect of a triple-step digestion on the stability of phenolics and antioxidant potency in carob products. Results showed that the gastric and intestinal steps induced the most significant changes in the stability of pure phenolics; their recovery ranged between 61 and 88% at oral, 40–87% at gastric and 16–57% at intestinal step. Regarding to the carob products, the yield of phenolic contents were ranged from 0.83 to 1.41 for gastric and from 0.43 to 0.82 for intestinal phase. The counterpart yield of antioxidant potency was 0.84–1.66 and 0.48–0.67, respectively. HPLC analysis also disclosed interesting findings; the stability of phenolics is strongly influenced by their chemical structure. In general, the phenolic acids are quite resistant under digestion procedure, whereas the flavonols are mostly degraded when they were subjected into digestion. Results points out that the carob phenolics are degraded, released from food matrix or attached to other food or digestive juice constituents. Furthermore, the critical role of food matrix was underlined as the food components had a protective effect against pH changes and enzymatic activities along digestion.

Vitamin E is a general term used to describe a group of eight lipophilic compounds known as tocochromanols. These vitamin E variants are chemically categorised into two classes formed by α-, β-, γ- and δ- tocopherols and tocotrienols isoforms, respectively. The present study describes the concurrent regulation of genes and metabolites orchestrating vitamin E biosynthesis in olive drupes of five distinctive Greek olive cultivars. A combination of analytical, biochemical and molecular approaches was employed in order to carry out comparative analyses, including real-time RT-qPCR for gene expression levels and HPLC analysis of metabolite content. Findings indicated that tocochromanol levels and composition, oil content, gene expression levels as well as total antioxidant activity were highly dependent on cultivar and, to a lesser extent, on fruit developmental stage. Specifically, cultivars 'Kalokairida' and 'Lianolia Kerkyras' demonstrated the highest vitamin E content. The latter possessed high tocochromanol content combined with highest overall antioxidant activity in all developmental stages, concomitant with the up-regulation expression profile of HPPD. The genotypic imprint versus the temporal contribution to vitamin E levels, as well as the potential link to lipid peroxidation amelioration, are discussed.

Wine and by-products are essential elements of a Mediterranean diet and considered as a reservoir of bioactive compounds with various health effects. Grape pomace, an easily available natural material of low cost, shares a similar wealth of health benefiting bioactive phytochemicals. The objective of this study was to explore the utilization of grape pomace from Commandaria dessert wine as main ingredient for functional infusions. Therefore, the ratio of water to grape pomace powder (40–200 mL g−1), infusion time (3–15 min) and temperature (55–95 °C) were optimized in terms of composition and bioactivity. Multiple response optimization indicated that brewing 200 mL water per g of material for 12.2 min at 95 °C, was the optimum method for preparing the infusion. Results also revealed a significant impact of three parameters as well as quadratic and interactive effects on composition and bioactivity of infusions. Furthermore, the infusion presents antimicrobial effects against Listeria monocytogenes serotypes and other common food pathogenic bacteria. Finally, a sensory evaluation was performed to assess the organoleptic attributes of the infusion and its improvement, with the addition of Mediterranean aromatic plants. Overall, the present work describes a promising strategy for the re-use of sun-dried grape pomace as a functional ingredient of infusions.

One of the prevailing perceptions regarding the ageing of cells and organisms is the intracellular gradual accumulation of oxidatively damaged macromolecules, leading to the decline of cell and organ function (free radical theory of ageing). This chemically undefined material known as “lipofuscin,” “ceroid,” or “age pigment” is mainly formed through unregulated and nonspecific oxidative modifications of cellular macromolecules that are induced by highly reactive free radicals. A necessary precondition for reactive free radical generation and lipofuscin formation is the intracellular availability of ferrous iron (Fe2+) (“labile iron”), catalyzing the conversion of weak oxidants such as peroxides, to extremely reactive ones like hydroxyl (HO•) or alcoxyl (RO•) radicals. If the oxidized materials remain unrepaired for extended periods of time, they can be further oxidized to generate ultimate over-oxidized products that are unable to be repaired, degraded, or exocytosed by the relevant cellular systems. Additionally, over-oxidized materials might inactivate cellular protection and repair mechanisms, thus allowing for futile cycles of increasingly rapid lipofuscin accumulation. In this review paper, we present evidence that the modulation of the labile iron pool distribution by nutritional or pharmacological means represents a hitherto unappreciated target for hampering lipofuscin accumulation and cellular ageing.

Apart from triglycerides, olive oil contains low quantities of polar compounds, such as polyphenols, which are believed to be relevant for maintaining human health. In this presentation, we will discuss potential molecular mechanisms by which specific phenolic compounds present in olive oil can exert cytoprotective and cell signal modulating effects, through chelation of intracellular labile (redox-active) iron. Iron chelation by specific polyphenols can prevent or relocalize the interaction of iron with hydroperoxides produced in the cells and the formation of extremely reactive species. The latter are able, either to induce uncontrolled oxidation of basic cell components or to modulate redox signaling. It is proposed that olive oil–contained polyphenols can influence the outcome of cell responses in conditions of increased oxidative stress mainly by this way.

Due to scalar on-tree ripening, harvest of loquat fruit is successive, spanning for several weeks, depending on the cultivar considered and the cultivation practices applied. Notably, early harvested fruit receive appreciably high prices on the market. The aim of the current study was to dissect the effect of harvesting day on mechanical properties, postharvest performance and phytochemical attributes (free and bound phenolic compounds and antioxidant capacity) of the predominant loquat cultivars grown in Cyprus (cvs. ‘Karantoki’ and ‘Morphitiki’). Determination of the aforementioned attributes at harvest (H) and after additional maintenance at room temperature for 3 days (H+3) for four successive harvesting dates (H1-4) were determined. Flesh firmness was slightly higher in early-harvested compared to late-harvested fruit, while slight or no differences after shelf life period for both cultivars were monitored. ‘Karantoki’ fruits manifested higher values of ripening index (SSC/TA) than ‘Morphitiki’; such values were higher with the progress of harvest date due to a significant decrease of titratable acidity. ‘Morphitiki’ fruits were generally characterized by higher phenolic content, along with higher antioxidant capacity. No evident differences were registered between the harvest date and the shelf life period for both cultivars regarding free phenolic content. This study also highlights the significance of bound phenolics that contribute to the phenolic fraction of loquat fruit by 21.6–37.5%, depending on the cultivar and storage condition applied. Overall, the current study sheds light in the unexploited area of phytochemical properties of loquat fruits derived from successive harvesting dates.

Table olives are one of the most established Mediterranean vegetables, having an exponential increase consumption year by year. In the natural-style processing, olives are produced by spontaneous fermentation, without any chemical debittering. This natural fermentation process remains empirical and variable since it is strongly influenced by physicochemical parameters and microorganism presence in olive drupes. In the present work, Cypriot green cracked table olives were processed directly in brine (natural olives), using three distinct methods: spontaneous fermentation, inoculation with lactic acid bacteria at a 7% or a 10% NaCl concentration. Sensory, physicochemical, and microbiological alterations were monitored at intervals, and major differences were detected across treatments. Results indicated that the predominant microorganisms in the inoculated treatments were lactic acid bacteria, while yeasts predominated in control. As a consequence, starter culture contributed to a crucial effect on olives fermentation, leading to faster acidification and lower pH. This was attributed to a successful lactic acid fermentation, contrasting the acetic and alcoholic fermentation observed in control. Furthermore, it was established that inhibition of enterobacteria growth was achieved in a shorter period and at a significantly lower salt concentration, compared to the spontaneous fermentation. Even though no significant variances were detected in terms of the total phenolic content and antioxidant capacity, the degradation of oleuropein was achieved faster in inoculated treatments, thus, producing higher levels of hydroxytyrosol. Notably, the reduction of salt concentration, in combination with the use of starter, accented novel organoleptic characteristics in the final product, as confirmed from a sensory panel, hence, it becomes obvious that the production of Cypriot table olives at reduced NaCl levels is feasible.

Background: The effect of leaf removal on postharvest performance of dehydrated grapes has been poorly analyzed. The aim of this study was to evaluate the effect of leaf removal at veraison stage on the metabolites of fresh and dehydrated grapes of two indigenous Cypriot cultivars ('Mavro' and 'Xynisteri'), which are destined for the production of 'Commandaria', a protected designation of origin (PDO) premium sweet wine.; Results: Leaf removal led to a reduction of soluble solids, titratable acidity, aroma potential and most of the phenolic groups in the musts of both cultivars. Dehydration led to a significant increase in all of these parameters in both cultivars, being more pronounced in cv. 'Mavro'. Interestingly, leaf removal indicated differential response in the dehydrated product of the cultivars examined; liquid chromatography (LC-DAD-qTOF-MS) data showed a significant decrease in phenolic compounds in 'Xynisteri' must (from 66.73 to 44.15 mg L-1 ), while 'Mavro' must registered similar values of phenolic compounds (from 94.78 to 96.72 mg L-1 ), but with a different distribution among phenolic groups. Intriguingly, flavonols and flavan-3-ols that present significant health-promoting properties showed higher concentrations in the must from dehydrated 'Mavro' grapes that were subjected to preharvest leaf removal.; Conclusions: Leaf removal at veraison stage followed by sun drying differentially affected the chemical composition of the examined cultivars. This preharvest application followed by postharvest dehydration was beneficial for cv. 'Mavro', while this was not the case for cv. 'Xynisteri'. The effects of leaf removal in other developmental stages (i.e. pre/post bloom stage) need to be dissected with the ultimate goal of providing an end product with high bioactive content. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.

The objective of this study was to compare the effect of traditional sun-drying method (TM) with four alternative dehydration methods [(a) multiple horizontal wires (MHW), (b) multiple vertical pallets (MVP), (c) low greenhouse (LGH) and (d) hot-air dryer treatment (HAD)] on phenolic composition, oenological parameters, aroma potential and browning compounds of musts obtained from dehydrated grapes (Vitis vinifera cv. ‘Xynisteri’). Dehydrated grapes of the examined cultivar are being used to produce ‘Commandaria’ dessert wine, a protected designation of origin product in Cyprus. LGH and HAD treatments led to a significant reduction of the dehydration period. Soluble solid contents were used to monitor the progress of dehydration process; no changes among the examined dehydration methods in reducing sugar composition were found. Notably, HAD led to a dramatic rise (3.2-fold) of titratable acidity that was obviously not related only to the concentration effect. Furthermore, all dehydration methods concentrated total bound volatiles and induced the formation of brown pigments. Based on the Folin-Ciocalteu index, only HAD and LGH induced a significant increase in total phenolic content in dehydrated grape musts. Subsequently, forty phenolic compounds were identified and quantified by LC-DAD-qTOF-MS. Results showed a significant effect of dehydration methods that vary according to the different groups of phenolic compounds considered. Similarly to Folin-Ciocalteu index, HAD and LGH methods increased significantly the phenolic content in grape musts, whereas MHW and MVP methods increased it slightly higher than the concentration factor. Flavonols, flavan-3-ols and flavanonols were the most affected polyphenolic groups. A significant increment of hydroxybenzoic and hydroxycinnamic acids, the predominant groups of phenolic compounds found in ‘Xynisteri’ grapes, was monitored. Taking into consideration that HAD cannot be exploited under the existing legal framework, LGH showed the greatest potential for the production of high quality dehydrated ‘Xynisteri’ grape must.

The aim of this study was to understand the antioxidant metabolic changes of peach (cvs. ‘Royal Glory’, ‘Red Haven’ and ‘Sun Cloud’) and nectarine fruits (cv. ‘Big Top’) exposed to different combinations of low-temperature storage (0, 2, 4 weeks storage at 0 °C, 90% R.H.) and additional ripening at room temperature (1, 3 and 5 d, shelf life, 20 °C) with an array of analytical, biochemical and molecular approaches. Initially, harvested fruit of the examined cultivars were segregated non-destructively at advanced and less pronounced maturity stages and qualitative traits, physiological parameters, phytochemical composition and antioxidant capacity were determined. ‘Big Top’ and ‘Royal Glory’ fruits were characterized by slower softening rate and less pronounced ripening-related alterations. The coupling of HPLC fingerprints, consisted of 7 phenolic compounds (chlorogenic, neochlorogenic acid, catechin, epicatechin, rutin, quecetin-3-O-glucoside, procyanidin B1) and spectrophotometric methods disclosed a great impact of genotype on peach bioactive composition, with ‘Sun Cloud’ generally displaying the highest contents. Maturity stage at harvest did not seem to affect fruit phenolic composition and no general guidelines for the impact of cold storage and shelf-life on individual phenolic compounds can be extrapolated. Subsequently, fruit of less pronounced maturity at harvest were used for further molecular analysis. ‘Sun Cloud’ was proven efficient in protecting plasmid pBR322 DNA against ROO[rad] attack throughout the experimental period and against HO[rad] attack after 2 and 4 weeks of cold storage. Interestingly, a general down-regulation of key genes implicated in the antioxidant apparatus with the prolongation of storage period was recorded; this was more evident for CAT, cAPX, Cu/ZnSOD2, perAPX3 and GPX8 genes. Higher antioxidant capacity of ‘Sun Cloud’ fruit could potentially be linked with compounds other than enzymatic antioxidants that further regulate peach fruit ripening.

The food industry has become interested in the development of innovative biomaterials with antioxidant and antimicrobial properties. Although several biopolymers have been evaluated for food packaging, the use of polyphenolic coatings has been unexplored. The purpose of this work was to develop an antioxidant and antimicrobial coating for food packaging through the polymerization of carob phenolics. At first, the polyphenolic coatings were deposited in glass surfaces polymerizing different concentrations of carob extracts (2 and 4 mg mL&minus, 1) at three pH values (7, 8 and 9). Results demonstrated that the coating produced at pH 8 and at a concentration of 4 mg mL&minus, 1 had the most potent antioxidant and antimicrobial potential. Then, the coating was applied directly on the salmon fillet (coating) and on the plastic container (active packaging). Peroxide and thiobarbituric acid-reactive substances (TBARS) methods were used to measure the potency to inhibit lipid oxidation in salmon fillets. Furthermore, the anti-Listeria activity of coatings was also assessed. Results showed a significant decrease of lipid oxidation during cold storage of salmon fillets for both treatments, the superiority of applied coating directly on the salmon fillets was also highlighted. Regarding the antimicrobial potency, the polyphenolic coating depleted the growth of Listeria monocytogenes after 10 days storage, while the active packaging had no effect on Listeria monocytogenes. Overall, we describe the use of low-cost carob polyphenols as precursors for the formation of bifunctional coatings with promising applications in food packaging.

Consumer concerns regarding high-quality produce, free of pesticide residues, direct research towards disease management strategies that minimise or even exclude the use of synthetic chemistries in crop production. The efficacy of a chitosan-based edible coating combined with the acetonic extract of Salvia fruticosa Mill. (ASF) was assessed against the grey mould of table grapes.; Results: HPLC-SPE-NMR and q-NMR analyses defined major constituents of ASF to be the flavonoids hispidulin, salvigenin and cirsimaritin and the diterpenes carnosic acid, carnosol and the 12-methoxycarnosic acid. The extract was found to be efficacious in reducing spore germination and mycelial growth of Botrytis cinerea in vitro at 10 and 25 °C. However, the combination of the ASF with chitosan 1% (w/v; CHIT) significantly improved fungal inhibition. Similarly, in fruit inoculation trials at 10 °C, the efficacy of the combined application of the ASF at 500 mg L-1 with CHIT against grey mould was statistically equal to the synthetic fungicide thiabendazole, ranging from 98.4% to 92.7% at 12 and 21 days post-inoculation, respectively. Furthermore, chitosan coating alone and in combination with ASF decreased the rate of fruit weight loss during cold storage, while preserved soluble solids content and titratable acidity. Chitosan-based coatings did not affect quality attributes and the bioactive compounds in table grapes.; Conclusion: The combined application of the ASF in the form of an edible coating with chitosan could effectively control B. cinerea without deteriorating quality and physico-chemical properties of grapes. © 2016 Society of Chemical Industry.; © 2016 Society of Chemical Industry.

The effect of leaf removal on postharvest performance of dehydrated grapes has been poorly analyzed. The aim of this study was to evaluate the effect of leaf removal at veraison stage on the metabolites of fresh and dehydrated grapes of two indigenous Cypriot cultivars ('Mavro' and 'Xynisteri'), which are destined for the production of 'Commandaria', a protected designation of origin (PDO) premium sweet wine.Leaf removal led to a reduction of soluble solids, titratable acidity, aroma potential and most of the phenolic groups in the musts of both cultivars. Dehydration led to a significant increase in all of these parameters in both cultivars, being more pronounced in cv. 'Mavro'. Interestingly, leaf removal indicated differential response in the dehydrated product of the cultivars examined; liquid chromatography (LC-DAD-qTOF-MS) data showed a significant decrease in phenolic compounds in 'Xynisteri' must (from 66.73 to 44.15 mg LLeaf removal at veraison stage followed by sun drying differentially affected the chemical composition of the examined cultivars. This preharvest application followed by postharvest dehydration was beneficial for cv. 'Mavro', while this was not the case for cv. 'Xynisteri'. The effects of leaf removal in other developmental stages (i.e. pre/post bloom stage) need to be dissected with the ultimate goal of providing an end product with high bioactive content. © 2018 Society of Chemical Industry.

Pre- and postharvest fruit rots of fungal origin are an important burden for the pomegranate industry worldwide, affecting the produce both quantitatively and qualitatively. During 2013, local orchards were surveyed and 280 fungal isolates from Greece (GR) and Cyprus (CY) were collected from pomegranates exhibiting preharvest rot symptoms, and additional 153 isolates were collected postharvest from cold-stored fruit in GR. Molecular identification revealed that preharvest pomegranate fruit rots were caused predominately by species of the genera Aspergillus (Aspergillus niger and Aspergillus tubingensis) and Alternaria (Alternaria alternata, Alternaria tenuissima, and Alternaria arborescens). By contrast, postharvest fruit rots were caused mainly by Botrytis spp. and to a lesser extent by isolates of Pilidiella granati and Alternaria spp. Considering that a significant quota of the fungal species found in association with pomegranate fruit rots are known for their mycotoxigenic capacity in other crop systems, their mycotoxin potential was examined. Alternariol (AOH), alternariol monomethyl-ether (AME) and tentoxin (TEN) production was estimated among Alternaria isolates, whereas ochratoxin A (OTA) and fumonisin B2 (FB2) production was assessed within the black aspergilli identified. Overall in both countries, 89% of the Alternaria isolates produced AOH and AME in vitro, while TEN was produced only by 43.9%. In vivo production of AOH and AME was restricted to 54.2% and 31.6% of the GR and CY isolates, respectively, while none of the isolates produced TEN in vivo. Among black aspergilli 21.7% of the GR and 17.8% of the CY isolates produced OTA in vitro, while in vivo OTA was detected in 8.8% of the isolates from both countries. FB2 was present in vitro in 42.0% of the GR and 22.2% of the CY isolates, while in vivo the production was limited to 27.5% and 4.5% of the GR and the CY isolates, respectively. Our data imply that mycotoxigenic Alternaria and Aspergillus species not only constitute a significant subset of the fungal population associated with pomegranate fruit rots responsible for fruit deterioration, but also pose a potential health risk factor for consumers of pomegranate-based products.

Herbs are usually marketed as dry due to a consumer demand beyond their seasonality; dehydration leads to a stable, easily moveable product that is available throughout the year. The process of drying, though, leads to modifications in the appearance, composition and quality of the raw material. The extent of these alterations depends on the applied drying methodology and its parameters, rendering the optimization of this process imperative. Numerous studies examining the effect of drying on the main characteristics of herbs have been published in recent years, and this review aims at organizing the available information of the studied herbs, drying methods and measured parameters in a comprehensive manner. Primarily, since aroma is the main characteristic of herbs and the principal aim for the end product is to retain the raw material’s character, this review will focus on the most widely studied effect of drying, which is the essential oil yield and composition. Secondly, results from various studies on the influence of drying on biochemical compounds, organoleptic properties of dried herbs are also presented. The most common approach to the study of drying kinetics is also presented. Finally, novel technologies targeting to minimize the magnitude of changes from the raw material are described.

Several health claims of olive oil are correlated with phenolic compounds. The objective of this study was to evaluate the effect of different thermal processing methods on phenolic composition and antioxidant properties of heated olive oils. In particular, the phenolic antioxidants of olive oils, which were subjected to frying, baking, boiling and microwave irradiation, were estimated using multi-spectrophotometric assays approach. Results showed that thermal processing methods affected significantly the phenolic content as well as the antioxidant potency of heated olive oils. The frying and boiling of olive oils caused the highest losses of phenolic compounds that reached up to 75%, whereas a slight decrease in polyphenols was monitored after microwave irradiation. Furthermore, the baked olive oils retained better phenolic antioxidants than olive oils that were subjected to frying and boiling. Overall, our findings suggest baking as the most appropriate thermal method to heat olive oils. Practical Applications The present work investigated the influence of thermal processing methods on olive oil polyphenols and their antioxidant properties. Results showed that frying and boiling have to be avoided in heating olive oils, while microwave heating did not decrease statistically the amount of phenolic antioxidants. Based on phenolic content and antioxidant potency, baking of olive oil is preferred when heating of olive oil is required. This study recommended good practices for home-cooking in order to retain phenolic antioxidants through selecting thermal processing method. Taking into consideration that the food industry uses olive oil to replace meat fat or refined vegetable oils, this work is a useful guide to produce healthier and high added-value food products.

Horticultural commodities (fruit and vegetables) are the major dietary source of several bioactive compounds of high nutraceutical value for humans, including polyphenols, carotenoids and vitamins. The aim of the current review was dual. Firstly, toward the eventual enhancement of horticultural crops with bio-functional compounds, the natural genetic variation in antioxidants found in different species and cultivars/genotypes is underlined. Notably, some landraces and/or traditional cultivars have been characterized by substantially higher phytochemical content, i.e., small tomato of Santorini island (cv. “Tomataki Santorinis”) possesses appreciably high amounts of ascorbic acid (AsA). The systematic screening of key bioactive compounds in a wide range of germplasm for the identification of promising genotypes and the restoration of key gene fractions from wild species and landraces may help in reducing the loss of agro-biodiversity, creating a healthier “gene pool” as the basis of future adaptation. Toward this direction, large scale comparative studies in different cultivars/genotypes of a given species provide useful insights about the ones of higher nutritional value. Secondly, the advancements in the employment of analytical techniques to determine the antioxidant potential through a convenient, easy and fast way are outlined. Such analytical techniques include electron paramagnetic resonance (EPR) and infrared (IR) spectroscopy, electrochemical, and chemometric methods, flow injection analysis (FIA), optical sensors, and high resolution screening (HRS). Taking into consideration that fruits and vegetables are complex mixtures of water- and lipid-soluble antioxidants, the exploitation of chemometrics to develop “omics” platforms (i.e., metabolomics, foodomics) is a promising tool for researchers to decode and/or predict antioxidant activity of fresh produce. For industry, the use of optical sensors and IR spectroscopy is recommended to estimate the antioxidant activity rapidly and at low cost, although legislation does not allow its correlation with health claims.

[Background] Carotenoids are the main colouring substances found in orange-fleshed loquat fruits. The aim of this study was to unravel the carotenoid biosynthetic pathway of loquat fruit (cv. ‘Obusa’) in peel and flesh tissue during distinct on-tree developmental stages through a targeted analytical and molecular approach., [Results] Substantial changes regarding colour parameters, both between peel and flesh and among the different developmental stages, were monitored, concomitant with a significant increment in carotenoid content. Key genes and individual compounds that are implicated in the carotenoid biosynthetic pathway were further dissected with the employment of molecular (RT-qPCR) and advanced analytical techniques (LC-MS). Results revealed significant differences in carotenoid composition between peel and flesh. Thirty-two carotenoids were found in the peel, while only eighteen carotenoids were identified in the flesh. Trans-lutein and trans-β-carotene were the major carotenoids in the peel; the content of the former decreased with the progress of ripening, while the latter registered a 7.2-fold increase. However, carotenoid profiling of loquat flesh indicated trans-β-cryptoxanthin, followed by trans-β-carotene and 5,8-epoxy-β-carotene to be the most predominant carotenoids. High amounts of trans-β-carotene in both tissues were supported by significant induction in a chromoplast-specific lycopene β-cyclase (CYCB) transcript levels. PSY1, ZDS, CYCB and BCH were up-regulated and CRTISO, LCYE, ECH and VDE were down-regulated in most of the developmental stages compared with the immature stage in both peel and flesh tissue. Overall, differential regulation of expression levels with the progress of on-tree fruit development was more evident in the middle and downstream genes of carotenoid biosynthetic pathway., [Conclusions] Carotenoid composition is greatly affected during on-tree loquat development with striking differences between peel and flesh tissue. A link between gene up- or down-regulation during the developmental stages of the loquat fruit, and how their expression affects carotenoid content per tissue (peel or flesh) was established., The authors would like to acknowledge support by Remedica through the “Cyprus University of Technology Open Access Author Fund” for covering the cost of publication fees.

Summary ‘Kathista’ and ‘Lortiko’ are regarded as traditional and highly appreciated apple cultivars in Cyprus, yet their postharvest behaviour and phytochemical content are largely unknown. Such fruits were examined for their qualitative traits, phenolic composition and antioxidant capacity after harvest or short, intermediate or extended cold storage and additional ripening at room temperature (RT), using ‘Gala’ as reference cultivar. Total phenolic content was dependent on cultivar and length of cold storage, while hydroxycinnamic acids were always at higher levels compared to total flavonols for all the examined cultivars. No clear trends regarding the influence of cold storage or RT maintenance on fruit antioxidant properties were evident. Overall, quality attributes and polyphenolic content of the traditional apple cultivars were comparable with ‘Gala’ at harvest; thus, they can be considered a good source of nutraceuticals as summer apple cultivars. However, extended cold storage deteriorates fruit behaviour and antioxidant capacity, particularly in ‘Lortiko’ fruit.

Pistacia lentiscus fruits are ingredients of traditional Cypriot sausages. The objective of this study is to evaluate P. lentiscus extracts as natural additives to the sausages. First, the phenolic content and antioxidant activity of fruit and leaf extracts were determined. Results revealed that leaves are richer source of polyphenolic antioxidants than fruits, with methanol being the better extraction solvent. In the next step, the antioxidant and antimicrobial effects of methanolic extracts (300 mg/kg) in the pork sausage formulation were investigated. Peroxide, acid and thiobarbituric acid-reactive substance values demonstrated that both fruit and leaf extracts reduced the rate of lipid oxidation of sausages at 4 °C. Total viable count revealed significant differences on the fifth day of storage, with better microbial inhibition by leaf extract. No significant differences between the extracts were observed after the tenth day of storage. Overall, the extracts can be used to prevent lipid oxidation and reduce microbial spoilage during the first days of storage of fresh traditional pork sausages.

Small berry fruits are consumed because of their attractive colour and special taste, and are considered one of the richest sources of natural antioxidants. Their consumption has been linked to the prevention of some chronic and degenerative diseases. The term 'berry fruits' encompasses the so-called 'soft fruits', primarily strawberry, currants, gooseberry, blackberry, raspberry, blueberry and cranberry. The objective of this review is to highlight the nutraceutical value of berries and to summarize the factors affecting berry fruit antioxidants. Particular attention is given to postharvest and processing operation factors that may affect fruit phytochemical content. The structure-antioxidant relationships for phenolic compounds - the main group of antioxidants in this fruit group - are presented and major areas for future research are identified.

The term vitamin E refers to a group of eight lipophilic compounds known as tocochromanols. The tocochromanols are divided into two groups, that is, tocopherols and tocotrienols, with four forms each, namely α-, β-, γ-, and δ-. In order to explore the temporal biosynthesis of tocochromanols in olive (Olea europaea cv. ‘Koroneiki’) fruit during on-tree development and ripening over successive growing years, a combined array of analytical, molecular, bioinformatic, immunoblotting and antioxidant techniques were employed. Fruits were harvested at eight successive developmental stages (10-30 weeks after flowering (WAF)), over three consecutive years. Intriguingly, climatic conditions affected relative transcription levels of vitamin E biosynthetic enzymes; a general suppression to induction pattern (excluding VTE5) was monitored moving from the 1st to the 3rd growing year, probably correlated to decreasing rainfall levels and higher temperature, particularly at the fruit ripening stage. A gradual diminution of VTE5 protein content was detected during the fruit development of each year, with a marked decrease occurring after 16 WAF. Alpha-tocopherol was the most abundant metabolite with an average percentage of 96.82 ± 0.23%, 91.13 ± 0.95% and 88.53 ± 0.96% (during the 1st, 2nd and 3rd year, respectively) of total vitamin E content in 10–30 WAF. The concentrations of α-tocopherol revealed a generally declining pattern, both during the on-tree ripening of the olive fruit and across the three years, accompanied by a parallel decline of the total antioxidant activity of the drupe. Contrarily, all other tocochromanols demonstrated an inverse pattern with lowest levels being recorded during the 1st year. It is likely that, in a defense attempt against water deficit conditions and increased air temperature, transcription of genes involved in vitamin E biosynthesis (excluding VTE5) is up-regulated in olive fruit, probably leading to the blocking/deactivating of the pathway through a negative feedback regulatory mechanism.

The contribution of natural products to the drug-discovery pipeline has been remarkable since they have served as a rich source for drug development and discovery. Natural products have adapted, during the course of evolution, optimum chemical scaffolds against a wide variety of diseases, including cancer and diabetes. Advances in high-throughput screening assays, assisted by the continuous development on the instrumentation’s capabilities and omics, have resulted in charting a large chemical and biological space of drug-like compounds, originating from natural sources. Herein, we attempt to integrate the information on the chemical composition and the associated biological impact of carob fruit in regards to human health. The beneficial and health-promoting effects of carob along with the clinical trials and the drug formulations derived from carob’s natural components are presented in this review.

Several studies document that peach and nectarine ripening related parameters can be efficiently predicted in a non-destructive manner; however, such studies are being restricted in a relatively limited number of cultivars and parameters measured. In addition, the combined effect of genotype and postharvest ripening on phytochemical content of peach and nectarines has not been elucidated. In the present study, the IAD maturity index, ripening-related parameters, phenolic and flavonoid contents and in vitro antioxidant capacity were determined in fruit from 26 commercially important peach and nectarine cultivars, grown in Greece. Analyses were carried out at harvest and after additional ripening at room temperature (∼23 ± 2 °C) for 1, 3 and 5 days, to simulate shelf life conditions. Results indicated great variation in the IAD index (variation coefficient = 32%); this index can be used as reference in future studies on a cultivar basis. Flesh firmness was the strongest predicted parameter from the IAD index during off-tree ripening. Segregation of peach and nectarine cultivars revealed great differences on quality parameters and on their ripening behavior. Varietal differences were more pronounced regarding the polyphenolic content; indicatively, total phenol (TP) content ranged from 11.7 to 90.1 mg gallic acid equivalents (GAE) 100−1 g fresh weight (FW) at harvest. ‘Sun Cloud’ and ‘Gladys’ fruits among peach cultivars and ‘Tasty Free’ fruits among nectarine cultivars demonstrated high antioxidant contents. Interestingly, postharvest ripening of peach and nectarine cultivars did not seem to affect polyphenolic content and antioxidant capacity in a constant mode. Hence IAD was not correlated with antioxidant contents and to our knowledge this is the first work examining this correlation. Furthermore, data underlines that peach cultivars in general were characterized by higher antioxidant contents compared to nectarine cultivars; this was also the case for late-harvested cultivars versus the early-harvested ones.

Grapes's sun-dried process is one of the most critical steps in the production of ‘Commandaria’, a dessert wine product that is exclusively produced in Cyprus and derived from must obtained from two indigenous grape cultivars, namely ‘Mavro’ and ‘Xynisteri’. Despite its significant economic importance, no data regarding the primary and secondary metabolites of the aforementioned cultivars exist. Thus, in the current study, the effect of sun drying process on the qualitative attributes and phenolic profile of ‘Mavro’ and ‘Xynisteri’ musts was dissected. Musts were analyzed at harvest and at the end of the sun-drying process that corresponds to ca. 30–40% water loss. Results highlighted significant differences in chemical composition of the must before and after the sun-drying process. Except for the increase of soluble solids content, a significant increment in glucose, fructose, total acidity, total phenols and total flavonoids contents was monitored. Subsequently, forty-two phenolic compounds were identified by LC-DAD-qTOF-MS revealing the polyphenolic fingerprint of the two cultivars. Results also indicated that changes in the phenolic composition of the obtained must are not only correlated with the dehydration effect, but both synthesis or degradation reactions occurred. In particular, the increases in the concentration of hydroxybenzoic acids were higher than the concentration effect for both cultivars. Regarding to hydroxycinnamates, dehydration caused a six-fold increase of hydroxycinnamic acid content in both cultivars. Intriguingly, the concentration of some hydroxycinnamic acids such as caffeic acid dihexoside and fertaric acid isomer went descending. Although the degradation of the internal side of the skin facilitate improved extractability from the skins to the grape pulp and therefore to the grape must, the sun-drying process may also induced stilbene and lignans synthesis production. A significant effect of dehydration on the postharvest biosynthesis of three groups of flavonoids (flavonols, flavan-3-ols, flavanonols), was also observed. This study sheds some light in the substantial changes that occur in specific metabolites during the sun drying process; such metabolites can be considered as potential factors that may determine organoleptic characteristics and biological properties of the end-product.