Search claims · PlantClaims

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

The combined treatments enhanced the retention of bioactive compounds and antioxidant activity.

Taxon: StrawberryFragaria ×ananassat0
Treatment: treatments combining EO‐coating with high CO 2 MAPe0
Outcome: retention of bioactive compounds and antioxidant activitye1
Direction: enhancede1

Not reportedComparator

Verbatim

t0
“on Strawberry Quality”
✓ located verbatim in the source · title, characters 115–136

e0
“treatments combining EO‐coating with high CO 2 MAP”
✓ located verbatim in the source · abstract, characters 1153–1203

e1
“these treatments enhanced the retention of bioactive compounds and antioxidant activity”
✓ located verbatim in the source · abstract, characters 1401–1488

Title

The Combined Effect of Bioactive Coating With Pectin and Cymbopogon Citratus Essential Oil and Modified Atmosphere on Strawberry Quality

Yousra Zantar; Ibtissam Baguena; Raoya Khachani; et al. Journal of Food Science 2026. doi:10.1111/1750-3841.70850

Other claims from this paper (6)

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

At 120 µM, melatonin elevated retention of cherry tomato bioactive compounds and antioxidant activity.

Taxon: Cherry TomatoSolanum lycopersicum var. cerasiformet0
Treatment: 120 µM MTe0
Outcome: bioactive compounds and antioxidant activity retentione0
Direction: elevatee0
Comparator: untreated fruite0

Verbatim

e0
“Fruit treated with 120 µM MT significantly lowered respiration and ethylene production rates, slowed down softening, and helped elevate bioactive compounds and antioxidant activity retention compared to untreated fruit.”
✓ located verbatim in the source · abstract, characters 677–896

t0
“Cherry Tomato”
✓ located verbatim in the source · title, characters 137–150

Title

Exogenous Melatonin Application Retains Bioactive Compounds, Enhances Antioxidant Activity, Reduces Softening and Prolongs Shelf Life of Cherry Tomato (Solanum lycopersicon var. Cerasiformaeae) During Cold Storage

Sajeel Ahamad; Ram Asrey; B R Vinod; et al. Journal of Future Foods 2025. doi:10.1016/j.jfutfo.2025.03.008

Other claims from this paper (10)

Intervention effect At 120 µM, melatonin significantly lowered cherry tomato respiration and ethylene production.
Intervention effect At 120 µM, melatonin slowed cherry tomato softening versus untreated fruit.
Intervention effect At 120 µM, melatonin enhanced antioxidant enzyme activity in cherry tomatoes.
Intervention effect At 120 µM, melatonin reduced softening enzymes in cherry tomatoes.
Intervention effect At 120 µM, melatonin limited malondialdehyde accumulation in cherry tomatoes.
Intervention effect Treated tomatoes retained more sugar, with fructose the dominant sugar.
Intervention effect At 120 µM melatonin, cherry tomatoes showed increased intensity of functional groups.
Intervention effect Melatonin treated cherry tomatoes had better preserved cell wall structure.
Intervention effect At 120 µM, melatonin extended cherry tomato shelf life by 15 days.
Intervention effect At 120 µM, melatonin maintained cherry tomato quality and consumer acceptability.

Recommendationauthor interpretationoriginal resultpositivebasis n/a

Claim · model-written summary

The authors recommend further investigation of industrial microwave thawing to maximize retention of bioactive compounds in products from frozen haskap berries.

Taxon: haskap berriese0
Treatment: microwave thawinge0
Outcome: retention of bioactive compoundse0

Verbatim

e0
“Thus, further investigation into the industrial application of microwave thawing is recommended to maximize the retention of bioactive compounds in products manufactured from frozen haskap berries”
✓ located verbatim in the source · abstract, characters 1528–1724

Title

Effect of Thawing Conditions on Polyphenol Content and Antioxidant Activity of Frozen Haskap Berries (Lonicera caerulea L.)

Rabie Khattab; Giovana Bonat Celli; Amyl Ghanem; et al. Current Nutrition & Food Science 2015. doi:10.2174/1573401311666150519235845

Other claims from this paper (13)

Observation Fresh haskap fruits had total phenolic content/total reducing capacity (TPC/TRC) ranging 6.17-8.42 mg GAE/ g FW.
Observation Fresh haskap fruits had total anthocyanin content (TAC) ranging 4.49-6.97 mg C-3-G E/ g FW.
Observation Fresh haskap fruits had DPPH scavenging activity ranging 78.70-89.55 %.
Intervention effect Six months of frozen storage followed by room-temperature thawing reduced haskap TPC/TRC by 35.85-44.73.
Intervention effect Six months of frozen storage followed by room-temperature thawing reduced haskap TAC by 32.14-53.23.
Intervention effect Six months of frozen storage followed by room-temperature thawing reduced haskap DPPH scavenging activity by 26.28-29.57 %.
Observation The highest reduction occurred in the Berry Blue variety, followed by Indigo Gem.
Intervention effect Refrigerated thawing did not significantly improve the retention of phenolic compounds and anthocyanins.
Intervention effect Microwave thawing took significantly less time (17.31 min) than room temperature (12.00 h) and refrigerated thawing (22.00 h).
Intervention effect Microwave thawing significantly improved the retention of phenolics, anthocyanins and antioxidant potential.
Intervention effect With microwave thawing the corresponding reductions in haskap TPC/TRC ranged 24.97%-39.87%.
Intervention effect With microwave thawing the corresponding reductions in haskap TAC ranged 18.92%-47.22%.
Intervention effect With microwave thawing the corresponding reductions in haskap DPPH scavenging activity ranged 21.39%- 27.29 %.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

Shorter fermentation favored phenolic retention and antioxidant activity in Coffea arabica beans

Taxon: Coffea arabicaCoffea arabicae1
Treatment: shorter fermentatione4
Outcome: phenolic retention and antioxidant activitye4
Direction: favorede4
Setting: single growing regione1

Not reportedComparator

Verbatim

e1
“Coffea arabica beans produced in a single growing region”
✓ located verbatim in the source · abstract, characters 474–530

e4
“shorter fermentation favored phenolic retention and antioxidant activity”
✓ located verbatim in the source · abstract, characters 793–865

Title

Effect of fermentation and roasting on bioactive compounds in Coffea arabica varieties

Luis Nuñez-Alejos; Noemí León-Roque; Juan L. Nuñez-León; et al. Food Chemistry Advances 2026. doi:10.1016/j.focha.2026.101281

Other claims from this paper (10)

Intervention effect Fermentation time significantly modulated phenolic compounds, antioxidant capacity and chlorogenic acids in Coffea arabica beans
Intervention effect Fermentation time significantly modulated caffeine in Coffea arabica beans
Intervention effect Roasting degree significantly modulated phenolic compounds, antioxidant capacity and chlorogenic acids in Coffea arabica beans
Intervention effect Roasting degree significantly modulated caffeine in Coffea arabica beans
Intervention effect Medium roasting kept higher phenolics, flavonoids and chlorogenic acids than dark roasting in Coffea arabica beans
Intervention effect Medium roasting kept higher caffeine than dark roasting in Coffea arabica beans
Association Tipica beans had higher antioxidant capacity
Association Catimor beans had greater caffeine and chlorogenic acid contents
Observation Tipica beans fermented for 18 h and medium-roasted maximized antioxidant potential
Observation Catimor beans fermented for 24 h and medium-roasted had higher stimulant-related compounds

Intervention effectobservedoriginal resultsignificant (as stated)measured

Claim · model-written summary

EFF significantly influenced bioactive compounds.

Taxon: gold kiwifruitt0
Treatment: EFFe0
Outcome: bioactive compoundse0

Not reportedComparatorDirection

Verbatim

e0
“EFF significantly ( p < 0.05) influenced bioactive compounds, antioxidant capacities and the activity of enzymes involved in the synthesis and oxidation of bioactive compounds”
✓ located verbatim in the source · abstract, characters 974–1149

t0
“gold kiwifruit”
✓ located verbatim in the source · title, characters 83–97

Title

Mechanism of enhanced freshness formulation in optimizing antioxidant retention of gold kiwifruit (Actinidia chinensis) harvested at two maturity stages

Sisanda S. L. Mthembu; Lembe S. Magwaza; Samson Z. Tesfay; et al. Frontiers in Sustainable Food Systems 2023. doi:10.3389/fsufs.2023.1286677

Other claims from this paper (10)

Intervention effect EFF significantly influenced antioxidant capacities.
Intervention effect EFF significantly influenced enzymes of bioactive compound synthesis and oxidation.
Association Maturity stage significantly influenced bioactive compound content.
Observation Later harvested fruit had more bioactive compounds than earlier harvested fruit.
Observation Control fruit had total phenolics of 0.77 mg GAE g −1 FW.
Observation The 0.01% EFF fruit had total phenolics of 1.09 mg GAE g −1 FW.
Observation The 0.02% EFF fruit had total phenolics of 1.22 mg GAE g −1 FW.
Observation Control fruit FRAP antioxidant concentration was 0.76 μmol Fe (II) g −1 FW.
Observation The 0.01% EFF fruit FRAP concentration was 0.91 μmol Fe (II) g −1 FW.
Observation The 0.02% EFF fruit FRAP concentration was 0.96 μmol Fe (II) g −1 FW.

Intervention effectobservedoriginal resultsignificant (as stated)measured

Claim · model-written summary

EFF significantly influenced enzymes of bioactive compound synthesis and oxidation.

Taxon: gold kiwifruitt0
Treatment: EFFe0
Outcome: activity of enzymes involved in the synthesis and oxidation of bioactive compoundse0

Not reportedComparatorDirection

Verbatim

e0
“EFF significantly ( p < 0.05) influenced bioactive compounds, antioxidant capacities and the activity of enzymes involved in the synthesis and oxidation of bioactive compounds”
✓ located verbatim in the source · abstract, characters 974–1149

t0
“gold kiwifruit”
✓ located verbatim in the source · title, characters 83–97

Title

Mechanism of enhanced freshness formulation in optimizing antioxidant retention of gold kiwifruit (Actinidia chinensis) harvested at two maturity stages

Sisanda S. L. Mthembu; Lembe S. Magwaza; Samson Z. Tesfay; et al. Frontiers in Sustainable Food Systems 2023. doi:10.3389/fsufs.2023.1286677

Other claims from this paper (10)

Intervention effect EFF significantly influenced bioactive compounds.
Intervention effect EFF significantly influenced antioxidant capacities.
Association Maturity stage significantly influenced bioactive compound content.
Observation Later harvested fruit had more bioactive compounds than earlier harvested fruit.
Observation Control fruit had total phenolics of 0.77 mg GAE g −1 FW.
Observation The 0.01% EFF fruit had total phenolics of 1.09 mg GAE g −1 FW.
Observation The 0.02% EFF fruit had total phenolics of 1.22 mg GAE g −1 FW.
Observation Control fruit FRAP antioxidant concentration was 0.76 μmol Fe (II) g −1 FW.
Observation The 0.01% EFF fruit FRAP concentration was 0.91 μmol Fe (II) g −1 FW.
Observation The 0.02% EFF fruit FRAP concentration was 0.96 μmol Fe (II) g −1 FW.

Intervention effectobservedoriginal resultsignificant (as stated)measured

Claim · model-written summary

EFF significantly influenced antioxidant capacities.

Taxon: gold kiwifruitt0
Treatment: EFFe0
Outcome: antioxidant capacitiese0

Not reportedComparatorDirection

Verbatim

e0
“EFF significantly ( p < 0.05) influenced bioactive compounds, antioxidant capacities and the activity of enzymes involved in the synthesis and oxidation of bioactive compounds”
✓ located verbatim in the source · abstract, characters 974–1149

t0
“gold kiwifruit”
✓ located verbatim in the source · title, characters 83–97

Title

Mechanism of enhanced freshness formulation in optimizing antioxidant retention of gold kiwifruit (Actinidia chinensis) harvested at two maturity stages

Sisanda S. L. Mthembu; Lembe S. Magwaza; Samson Z. Tesfay; et al. Frontiers in Sustainable Food Systems 2023. doi:10.3389/fsufs.2023.1286677

Other claims from this paper (10)

Intervention effect EFF significantly influenced bioactive compounds.
Intervention effect EFF significantly influenced enzymes of bioactive compound synthesis and oxidation.
Association Maturity stage significantly influenced bioactive compound content.
Observation Later harvested fruit had more bioactive compounds than earlier harvested fruit.
Observation Control fruit had total phenolics of 0.77 mg GAE g −1 FW.
Observation The 0.01% EFF fruit had total phenolics of 1.09 mg GAE g −1 FW.
Observation The 0.02% EFF fruit had total phenolics of 1.22 mg GAE g −1 FW.
Observation Control fruit FRAP antioxidant concentration was 0.76 μmol Fe (II) g −1 FW.
Observation The 0.01% EFF fruit FRAP concentration was 0.91 μmol Fe (II) g −1 FW.
Observation The 0.02% EFF fruit FRAP concentration was 0.96 μmol Fe (II) g −1 FW.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

Fluidized bed drying at 50 °C retained the maximum amount of bioactive compounds including flavonoids.

Taxon: Citrus aurantifolia (Christm.) SwingleCitrus ×aurantiifoliae0
Treatment: fluidized bed drying at 50 °Ce1
Outcome: bioactive compounds such as flavonoidse1
Direction: maximume1

Not reportedComparator

Verbatim

e0
“Citrus aurantifolia (Christm.) Swingle”
✓ located verbatim in the source · abstract, characters 0–38

e1
“fluidized bed drying at 50 °C was the most effective method for retaining the maximum amount of bioactive compounds such as flavonoids and antioxidant activity.”
✓ located verbatim in the source · abstract, characters 399–559

Title

Retention of bioactive compound in lime leaves powder

MR Parmar; Govind Tagalpallewar; Jalpa Dobariya International Journal of Advanced Biochemistry Research 2025. doi:10.33545/26174693.2025.v9.i7g.4790

Other claims from this paper (2)

Intervention effect Fluidized bed drying at 50 °C yielded the highest antioxidant activity among methods.
Association Total phenolic content was higher as fluidized bed drying temperature rose from 50 to 70 °C.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

Combined treatment improved fruit firmness and color retention.

Taxon: papayaCarica papayae1
Treatment: HW-Cae0
Outcome: firmness and color retentione0
Direction: greatere0

Not reportedComparator

Verbatim

e0
“HW-Ca treatment resulted in fruits showing lower decay area, greater firmness and color retention”
✓ located verbatim in the source · abstract, characters 733–830

e1
“papaya inoculated with Colletotrichum gloeosporioides”
✓ located verbatim in the source · abstract, characters 419–472

Title

Bioactive compounds and antioxidant activity of papaya inoculated withColletotrichum gloeosporioidesas affected by hot water-calcium chloride

Lidia Elena Ayón-Reyna; Francisco Delgado-Vargas; Carlos Andrés Soltero-Sánchez; et al. Journal of Food Biochemistry 2018. doi:10.1111/jfbc.12608

Other claims from this paper (6)

Intervention effect Combined hot water and calcium chloride raised ascorbic acid and phenolics versus all controls.
Intervention effect Combined treatment raised antioxidant activity versus other treatments.
Association Antioxidant activity correlated with ascorbic acid, phenolics and beta-cryptoxanthin contents.
Intervention effect Combined treatment reduced fruit decay area.
Intervention effect Combined treatment delayed anthracnose symptoms.
Recommendation Authors propose combined treatment as a postharvest alternative to fungicides.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

At 120 µM, melatonin slowed cherry tomato softening versus untreated fruit.

Taxon: Cherry TomatoSolanum lycopersicum var. cerasiformet0
Treatment: 120 µM MTe0
Outcome: softeninge0
Direction: slowed downe0
Comparator: untreated fruite0

Verbatim

e0
“Fruit treated with 120 µM MT significantly lowered respiration and ethylene production rates, slowed down softening, and helped elevate bioactive compounds and antioxidant activity retention compared to untreated fruit.”
✓ located verbatim in the source · abstract, characters 677–896

t0
“Cherry Tomato”
✓ located verbatim in the source · title, characters 137–150

Title

Exogenous Melatonin Application Retains Bioactive Compounds, Enhances Antioxidant Activity, Reduces Softening and Prolongs Shelf Life of Cherry Tomato (Solanum lycopersicon var. Cerasiformaeae) During Cold Storage

Sajeel Ahamad; Ram Asrey; B R Vinod; et al. Journal of Future Foods 2025. doi:10.1016/j.jfutfo.2025.03.008

Other claims from this paper (10)

Intervention effect At 120 µM, melatonin significantly lowered cherry tomato respiration and ethylene production.
Intervention effect At 120 µM, melatonin elevated retention of cherry tomato bioactive compounds and antioxidant activity.
Intervention effect At 120 µM, melatonin enhanced antioxidant enzyme activity in cherry tomatoes.
Intervention effect At 120 µM, melatonin reduced softening enzymes in cherry tomatoes.
Intervention effect At 120 µM, melatonin limited malondialdehyde accumulation in cherry tomatoes.
Intervention effect Treated tomatoes retained more sugar, with fructose the dominant sugar.
Intervention effect At 120 µM melatonin, cherry tomatoes showed increased intensity of functional groups.
Intervention effect Melatonin treated cherry tomatoes had better preserved cell wall structure.
Intervention effect At 120 µM, melatonin extended cherry tomato shelf life by 15 days.
Intervention effect At 120 µM, melatonin maintained cherry tomato quality and consumer acceptability.

“retention of bioactive compounds and antioxidant activity”

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