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Iodine (I) is a non-essential element for plants;however, the application of the element has shown positive effects on plants grown in optimal conditions or under stress. The objective of this experiment was to evaluate the impact of iodine on the concentration of phenolic compounds, antioxidant capacity and photosynthetic pigments in leaves of three fig cultivars subjected to salt stress. Eight-month-old fig plants were established under a completely randomizedexperimental design with a 3x2x2 factorial arrangement: three fig cultivars (Ficus caricaL.): Brown Turkey, Kadota and Black Mission; two levels of NaCl (0 and 100 mmolL-1) and two levels of iodine (0 and 10 mg L-1). The analyses of variance showed the impact of the main factors (cultivars, NaCl and I) and the interaction between them. The application of iodine on fig seedlings increased the concentration of chlorophyll a, regardless of the cultivar and the concentration of NaCl. The number of new leaves and theirdry weight wereaffected by the interaction between NaCl and I,these variables increased with the presence of I in saline condition. The relative content of total phenols, total flavonoids, antioxidant capacity by DPPH and photosynthetic pigments (chlorophylls and carotenoids) showed interaction between the cultivars, the levels of NaCl and the concentration of I, where the values of these variables were increasedbythe presence of I under salinity conditions. Due to the above, iodine could be considered as an alternative to mitigate the stress caused by NaCl in Ficus caricaL.plants, El yodo (I) es un elemento no esencial para las plantas; sin embargo, la aplicación del elemento ha demostrado efectos positivos en plantas cultivadas en condiciones óptimas o bajo estrés. El objetivo de este experimento fue evaluar el impacto del yodo sobre la concentración de compuestos fenólicos, capacidad antioxidante y pigmentos fotosintéticos en hojas de tres cultivares de higuera sometidas a estrés salino. Plantas de higuera de ocho meses de edad fueron establecidas bajo un diseño experimental completamente al azar con arreglo factorial 3x2x2: tres cultivares de higuera (Ficus carica L.): Brown Turkey, Kadota y Black Mission; dos niveles de NaCl (0 y 100 mmol L-1) y dos niveles de yodo (0 y 10 mg L-1). Los análisis de varianza mostraron impacto de los factores (cultivares, NaCl y I) y la interacción entre ellos. La aplicación de yodo en plántulas de higuera incrementó la concentración de clorofila a, independiente del cultivar y la concentración de NaCl. El número de hojas nuevas y el peso seco fue impactado por la interacción entre NaCl y I, incrementándose estás variables con la presencia de I en condición salina. El contenido relativo de fenoles totales, flavonoides totales, capacidad antioxidante por DPPH y pigmentos fotosintéticos (clorofilas y carotenoides) mostraron interacción entre los cultivares, los niveles de NaCl y la concentración de I, donde los valores de las variables fueron incrementados por la presencia de I en condiciones salinas. Por lo anterior, el I podría considerarse como alternativa para mitigar el estrés provocado por NaCl en plantas de Ficus carica L.

En esta investigación se evaluaron las características antimicrobianas, antioxidantes y nutricias de subproductos de papaya (Carica papaya L.) sometidos a bioprocesos sencillos que nos permitan un aprovechamiento sustentable de estos productos. En este trabajo se muestran los resultados del bioproceso 1*, el cual fue estandarizado para su aplicación en los subproductos aquí presentados. La actividad antimicrobiana se determinó para Staphylococcus aureus, y en general, se incrementó hasta en un 50% en los subproductos bioprocesados; Se estableció la concentración mínima inhibitoria (CMI) y concentración mínima bactericida (CMB) , las cuales variaron de acuerdo al tipo de subproducto, siendo menores los valores de CMI y CMB en la cáscara de papaya bioprocesada. La semilla de papaya aumentó su actividad antimicrobiana después del bioproceso, aunque presentó una actividad menor que la cáscara. En el caso de la actividad antioxidante mediante la técnica de DPPH/TEAC, disminuyó en los subproductos bioprocesados, mientras que los polifenoles totales aumentaron significativamente en la cáscara bioprocesada. En el caso del contenido nutricio la fibra, proteína y grasa aumentaron en la cáscara bioprocesada mientras que en la semilla los valores se mantuvieron constantes en ambos casos.

TheeffectsofzincoxidenanoparticlesonseedgerminationandseedlinggrowthofCapsicum annuum L. were determined in this research. Total phenols content, total flavonoids, and condensed tannins, as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant capacity was determined. Resultsindicatedthattreatmentwithzincoxidenanoparticles(ZnO-NPs)improvedseedgermination rate during the first seven days. The seed vigor germination increased 123.50%, 129.40% and 94.17% by treatment with ZnO-NPs suspensions at 100, 200 and 500 ppm, respectively. The morphological parameterstestedrevealedthatZnO-NPstreatmentsdidnotsignificantlyaffectplumuledevelopment, buttheyhadasignificantimpact(p≤0.01)onradiclelength. Suspensionsat100,200and500ppmof ZnO-NPs inhibited seedling radicle growth and promoted accumulation of phenolic compounds, with a phytotoxic effect in this organ. Results suggested that zinc oxide nanoparticles influence seed vigor and seedling development and promoted the accumulation of desirable phenolic compounds in the radicle.

The importance of consuming functional foods has led the food industry to look for alternative sources of ingredients of natural origin. Eggplants are a type of vegetable that is valued for its content in phytochemical compounds and it is due to the fact that this research is conducted towards the development of eggplant flour as a proposal to be used as a functional ingredient in the food industry. In this study, the eggplant fruits were divided into four groups, based on the drying method and the equipment used: Minced, drying oven (T1); sliced, drying oven (T2); sliced and frozen, drying tunnel (T3); and sliced, drying tunnel (T4). All the eggplant flours showed the same trend regarding their antioxidant capacity and phenolic content in the order T2 > T4 > T1 > T3.The freezing of egg plant was found to have a negative effect on functional and antioxidant properties. With respect to their nutritional composition, the flours did not change in their crude fiber, protein, and fat contents. In general terms, the T2 flour is a potential ingredient for the preparation of foods with functional properties since it is rich in phenolic compounds and antioxidants.

TheeffectsofzincoxidenanoparticlesonseedgerminationandseedlinggrowthofCapsicum annuum L. were determined in this research. Total phenols content, total flavonoids, and condensed tannins, as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant capacity was determined. Resultsindicatedthattreatmentwithzincoxidenanoparticles(ZnO-NPs)improvedseedgermination rate during the first seven days. The seed vigor germination increased 123.50%, 129.40% and 94.17% by treatment with ZnO-NPs suspensions at 100, 200 and 500 ppm, respectively. The morphological parameterstestedrevealedthatZnO-NPstreatmentsdidnotsignificantlyaffectplumuledevelopment, buttheyhadasignificantimpact(p≤0.01)onradiclelength. Suspensionsat100,200and500ppmof ZnO-NPs inhibited seedling radicle growth and promoted accumulation of phenolic compounds, with a phytotoxic effect in this organ. Results suggested that zinc oxide nanoparticles influence seed vigor and seedling development and promoted the accumulation of desirable phenolic compounds in the radicle.

Soluble and bound phenolic acids were obtained from maize and wheat bran and the level of total phenols were determined (Folin-Ciocalteu), phenolic acids (HPLC), antioxidant activity (DPPH, ORAC) and the presence of diferulic acids (UV spectra). The concentrations of total phenols, ferulic acid, and coumaric acid ranged from 1 637 to 9 718 µg EAF g-1, from 12 to 4 527 µg g-1 and from 7 to 664 µg g-1, while the antioxidant activity µmol ET g-1 acids 8-8', 8-5', 5-5' and 8-0-4' was identified in the bound fractions. All fractions presented significant levels of total phenols, phenolic acids and antioxidant activity, the bound fraction of maize bran being the one that presented the highest concentrations., Ácidos fenólicos solubles y ligados, fueron obtenidos de salvado de maíz y trigo, en los que se determinaron los niveles de fenoles totales (Folin-Ciocalteu), ácidos fenólicos (HPLC), actividad antioxidante (DPPH, ORAC) y presencia de ácidos diferúlicos (espectros UV). Las concentraciones de fenoles totales, ácido ferúlico y ácido cumárico fueron de 1 637 a 9 718 µg EAF g-1, de 12 a 4 527 µg g-1 y de 7 a 664 µg g-1, mientras que la actividad antioxidante fue de 9.52 a 64.14 % de inhibición de DPPH y de 11.46 a 67.09 µmol ET g-1 en ORAC. Se identificó la presencia de los ácidos diferúlicos 8-8', 8-5', 5-5' y 8-0-4' en las fracciones ligadas. Todas las fracciones presentaron niveles importantes de fenoles totales, ácidos fenólicos y actividad antioxidante, siendo la fracción ligada de salvado de maíz la que presentó las mayores concentraciones.