Genetic variability of bioactive compounds and selection for nutraceutical quality in kola [Cola nitida (Vent) Schott. and Endl.]
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DOI: 10.1371/journal.pone.0242972
Abstract: Cola nitida known as Kola serves as flavouring ingredient in the food industry and is also of great importance during traditional rites in Africa. Despite the well-known pharmaceutical values of the species, efforts to develop… read more here.
Keywords: quality; phenolic traits; nutraceutical quality; cola nitida ... See more keywords
Nutraceutical profiling of elite onion germplasm and breeding hybrids with improved nutraceutical quality
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DOI: 10.1371/journal.pone.0262705
Abstract: Onion (Allium cepa L) is a major reservoir of important nutraceutical ingredients. Herein, nutraceutical profiling of elite germplasm was assessed and hybrids with improved nutraceutical quality were selected. The nutraceutical components were screened through Fourier… read more here.
Keywords: nutraceutical quality; hybrids improved; nutraceutical profiling; improved nutraceutical ... See more keywords
Changes in nutraceutical quality of tomato under different organic substrates
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DOI: 10.1590/s0102-053620180207
Abstract: Yield and nutraceutical quality of Sahel tomato cultivar under shade net was evaluated using different mixtures of organic substrates in Coahuila, northern Mexico. The treatments consisted of mixtures using sand (S), vermicompost (VC), solarized bovine… read more here.
Keywords: nutraceutical quality; changes nutraceutical; treatment; tomato ... See more keywords
The Effect of Thermal Processes on the Organoleptic and Nutraceutical Quality of Tomato Fruit (Solanum lycopersicum L.)
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DOI: 10.3390/foods13223678
Abstract: The present study investigated the changes in the organoleptic characteristics, nutraceuticals, and antioxidant activity of tomato fruits subjected to different thermal processes: tomato sauce (80 °C for 30 min), blanching treatment (100 °C for 10… read more here.
Keywords: tomato; nutraceutical quality; tomato fruit; thermal processes ... See more keywords
Enhancing Nutraceutical Quality and Antioxidant Activity in Chili Pepper (Capsicum annuum L.) Fruit by Foliar Application of Green-Synthesized ZnO Nanoparticles (ZnONPs)
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DOI: 10.3390/nano15181440
Abstract: The application of zinc oxide nanoparticles prepared by green synthesis (GS-ZnONPs) has demonstrated essential benefits in boosting the clean and sustainable production of agricultural crops worldwide. In this part of the study we evaluate the… read more here.
Keywords: quality; nutraceutical quality; fruit; znonps ... See more keywords