UV-Vis Spectrophotometry and UPLC–PDA Combined with Multivariate Calibration for Kappaphycus alvarezii (Doty) Doty ex Silva Standardization Based on Phenolic Compounds

The algae Kappaphycus alvarezii is considered an important raw material for industrial practices, producing high economic value of various derived products. However, the quality of this commodity, which can be indicated by the level of phenolic compounds, may vary due to growth factors, including cultivation sites. An analytical UV-Vis spectrophotometry method coupled with chemometrics was proposed to standardize the red alga based on the content of phenolic compounds. The correlation between the UV-Vis spectra and UPLC–PDA results, combined with a multivariate calibration of the K. alvarezii extracts, was analyzed. The extracts were prepared using an ultrasound-based technique and subsequently subjected to UV-Vis spectral measurements at 200–800 nm and UPLC–PDA at 260 and 330 nm. Chemometric techniques and partial least squares (PLS) were applied to the acquired data to build a reliable analysis of the phenolics in the K. alvarezii extracts. The result showed that the wavelength combination of 200–450 and 600–690 nm provided a valid method for quantitative analysis of the studied phenolics that belong to hydroxybenzoic acid, hydroxycinnamic acid, and flavonoid with a coefficient of regression (R2) > 0.96 in the calibration and validation models, along with an RMSEC and RMSEP value < 8%. The method was then employed to characterize the K. alvarezii samples from 13 different cultivation areas. Principal component analysis (PCA) generated principal components that produced a clear distribution among the samples of K. alvarezii based on phenolic compounds corresponding to the geographical origin.

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A Methodology Based on FT-IR Data Combined with Random Forest Model to Generate Spectralprints for the Characterization of High-Quality Vinegars

Foods ◽

10.3390/foods10061411 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1411

Author(s):

José Luis P. Calle ◽

Marta Ferreiro-González ◽

Ana Ruiz-Rodríguez ◽

Gerardo F. Barbero ◽

José Á. Álvarez ◽

...

Keyword(s):

Random Forest ◽

Raw Materials ◽

Principal Component ◽

Hierarchical Cluster ◽

Raw Material ◽

Support Vector ◽

Protected Designation Of Origin ◽

Ft Ir

Sherry wine vinegar is a Spanish gourmet product under Protected Designation of Origin (PDO). Before a vinegar can be labeled as Sherry vinegar, the product must meet certain requirements as established by its PDO, which, in this case, means that it has been produced following the traditional solera and criadera ageing system. The quality of the vinegar is determined by many factors such as the raw material, the acetification process or the aging system. For this reason, mainly producers, but also consumers, would benefit from the employment of effective analytical tools that allow precisely determining the origin and quality of vinegar. In the present study, a total of 48 Sherry vinegar samples manufactured from three different starting wines (Palomino Fino, Moscatel, and Pedro Ximénez wine) were analyzed by Fourier-transform infrared (FT-IR) spectroscopy. The spectroscopic data were combined with unsupervised exploratory techniques such as hierarchical cluster analysis (HCA) and principal component analysis (PCA), as well as other nonparametric supervised techniques, namely, support vector machine (SVM) and random forest (RF), for the characterization of the samples. The HCA and PCA results present a clear grouping trend of the vinegar samples according to their raw materials. SVM in combination with leave-one-out cross-validation (LOOCV) successfully classified 100% of the samples, according to the type of wine used for their production. The RF method allowed selecting the most important variables to develop the characteristic fingerprint (“spectralprint”) of the vinegar samples according to their starting wine. Furthermore, the RF model reached 100% accuracy for both LOOCV and out-of-bag (OOB) sets.

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Reforestation of ‘Village Forest’ to Improve Sustaiability Creative Industries in Desa Siponjot

ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat ◽

10.32734/abdimastalenta.v5i2.5425 ◽

2021 ◽

Vol 5 (2) ◽

pp. 714-722

Author(s):

Noverita Sprinse Vinolina ◽

Antonio Marro Sipayung ◽

Dardanila ◽

Sondang Pintauli

Keyword(s):

Forest Restoration ◽

Raw Materials ◽

Economic Value ◽

Economic Benefits ◽

Musical Instruments ◽

Creative Industries ◽

Raw Material ◽

High Quality ◽

The Village

This program is conducted to assist Siponjot Village while empowering the people of Siponjot Village to be able to utilize and maximize the benefit of the village forest. Village forest might support the availability of raw materials required for making musical instruments, such as high quality of wood, including how to process wood waste from making musical instruments to be used as creative souvenirs and improve the economic value. The raw material for production determined its results of the production of wood-based musical instruments. Thus, in order to produce a high quality tanginang, hasapi, and gondang, which previously began to be produced by arts crafts in the Sitangkubang area of Siponjot Village, a high quality of raw materials is needed. The community service team surveyed the location of planting seeds for village forest restoration, provided socialization related to the importance of village forest cultivation and the suitability of the Siponjot Village area for the cultivation of these plants. Village forest restoration aims to maintain the beauty and beauty of the village. Implementation of village reforestation activities starting from socializing forest tourism and the strength of village forests to the community, followed by a discussion about village forest management and its economic benefits. Handover of a thousand units of forest plant seedlings given to the villagers of Siponjot as part of the forest restoration program in the area.

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Discrimination of Myrtle Ecotypes from Different Geographic Areas According to Their Morphological Characteristics and Anthocyanins Composition

Plants ◽

10.3390/plants8090328 ◽

2019 ◽

Vol 8 (9) ◽

pp. 328 ◽

Cited By ~ 1

Author(s):

Ana V. González-de-Peredo ◽

Mercedes Vázquez-Espinosa ◽

Estrella Espada-Bellido ◽

Marta Ferreiro-González ◽

Antonio Amores-Arrocha ◽

...

Keyword(s):

Bioactive Compounds ◽

Fruit Size ◽

Morphological Characteristics ◽

Principal Component ◽

Hierarchical Cluster ◽

Raw Material ◽

Antioxidant Compounds ◽

Chemical Traits ◽

Positive Effect

Myrtus communis L. is an evergreen shrub that produces berries with a high content in antioxidant compounds. Since these compounds have demonstrated a positive effect on human health, the interest on berries and their usages has increased. However, environmental conditions may affect the productivity of these species and consequently the quality of wild myrtle. Ecotypes from diverse geographical origins may result in significant variations in terms of bioactive compounds content as well as in chemical traits. For this reason, in this work ecotypes from two different localizations have been studied to determine if their differences in morphological and anthocyanins traits can be attributed to their origin and the environmental characteristics of these locations. For this, chemometric analyses such as Hierarchical Cluster Analysis and Principal Component Analysis, were employed. The results showed differences between the ecotypes depending on their location. In particular, myrtle berries from maritime zones present greater fruit size and amount of bioactive compounds, which means an improvement in the quality of the final product based on this raw material. It can be concluded that both morphological and anthocyanins traits are related to the location of the ecotype and allow selecting the best ecotype for the required applications.

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Pengaruh Larutan Fixer terhadap Kualitas Pewarnaan Biopigmen Rumput Laut Eucheuma sp. sebagai Pengganti Pewarna Sintetis pada Tekstil [The Influence of Fixer for The Quality of Coloring Biopigmen Eucheuma sp. as a Subtitute for Synthetic Dyes in Textiles]

Jurnal Ilmiah Perikanan dan Kelautan ◽

10.20473/jipk.v7i2.11204 ◽

2019 ◽

Vol 7 (2) ◽

pp. 183 ◽

Cited By ~ 1

Author(s):

Sri Subekti ◽

Achmad Amarudin ◽

Moch Amin Alamsjah

Keyword(s):

Block Design ◽

Economic Value ◽

Raw Material ◽

Aluminium Chloride ◽

Synthetic Dyes ◽

Color Fastness ◽

Test Results ◽

Drying Process ◽

Randomized Block Design

Abstract Seaweed Eucheuma sp. is one of the natural resources of Indonesia. Seaweed many processed in dry form after going through a drying process or processed into food ready for consumption. Seaweed is no longer just eaten or used to direct treatment, but can be processed into jelly, Algin, carrageenan (carrageenan) and furselaran (furcellaran) which is an important raw material in the food industry, pharmaceuticals, cosmetics and so on. This plant has an important economic value in various industries such as pharmaceutical, cosmetics, food, textile and paper industries. This study aims to determine the Fixer solution of Tawas, Poly Aluminium Chloride and Kapur Tohor most effective at biopigmen Eucheuma sp. instead of synthetic dyes in textile and determine the best concentration of the solution Fixer Tawas, Poly Aluminium Chloride and Tohor in deciding the color biopigmen Eucheuma sp. instead of synthetic dyes in textiles. This study uses a randomized block design (RAK). This research was conducted by observing and comparing the effect Fixer solution between Tawas, Poly Aluminium Chloride and Kapur Tohor against staining quality biopigmen seaweed Eucheuma sp. instead of synthetic dyes in textiles. Organoleptic test results showed fixation material Poly Aluminium Chloride able to maintain better color than the color produced by the fixation Tawas and Kapur Tohor. Poly Aluminium Chloride fixation material produces a bright brown color, Tawas brown, reddish brown Tohor. The test results of color fastness to rubbing cloth (dry) indicates that the color fastness of the strongest to the weakest sequentially generated from Tawas fixation materials, lime Tohor, Poly Aluminium Chloride, while the test fastness to washing soap and desecration of white cloth from the strongest to The weakest is Poly Aluminium Chloride, Kapur Tohor and Tawas.

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A Rapid HPLC-UV Protocol Coupled to Chemometric Analysis for the Determination of the Major Phenolic Constituents and Tocopherol Content in Almonds and the Discrimination of the Geographical Origin

Molecules ◽

10.3390/molecules26185433 ◽

2021 ◽

Vol 26 (18) ◽

pp. 5433

Author(s):

Natasa P. Kalogiouri ◽

Petros D. Mitsikaris ◽

Dimitris Klaoudatos ◽

Athanasios N. Papadopoulos ◽

Victoria F. Samanidou

Keyword(s):

Phenolic Compounds ◽

Geographical Origin ◽

Principal Component ◽

Syringic Acid ◽

Tocopherol Content ◽

Reversed Phase ◽

Uv Detector ◽

Phenolic Constituents ◽

Concentration Threshold

Reversed phase-high-pressure liquid chromatographic methodologies equipped with UV detector (RP-HPLC-UV) were developed for the determination of phenolic compounds and tocopherols in almonds. Nineteen samples of Texas almonds originating from USA and Greece were analyzed and 7 phenolic acids, 7 flavonoids, and tocopherols (−α, −β + γ) were determined. The analytical methodologies were validated and presented excellent linearity (r2 > 0.99), high recoveries over the range between 83.1 (syringic acid) to 95.5% (ferulic acid) for within-day assay (n = 6), and between 90.2 (diosmin) to 103.4% (rosmarinic acid) for between-day assay (n = 3 × 3), for phenolic compounds, and between 95.1 and 100.4% for within-day assay (n = 6), and between 93.2–96.2% for between-day assay (n = 3 × 3) for tocopherols. The analytes were further quantified, and the results were analyzed by principal component analysis (PCA), and agglomerative hierarchical clustering (AHC) to investigate potential differences between the bioactive content of almonds and the geographical origin. A decision tree (DT) was developed for the prediction of the geographical origin of almonds proposing a characteristic marker with a concentration threshold, proving to be a promising and reliable tool for the guarantee of the authenticity of the almonds.

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Implementasi Metode Feature Extraction pada Klasifikasi Kualitas Daun Tembakau Madura

Rekayasa ◽

10.21107/rekayasa.v10i2.3607 ◽

2017 ◽

Vol 10 (2) ◽

pp. 71

Author(s):

Kunto Aji Wibisono ◽

Achmad Fiqhi Ibadillah

Keyword(s):

Economic Value ◽

Raw Material ◽

Grading System ◽

Leaf Quality ◽

Tobacco Leaf ◽

Quality Detection ◽

Quality Classification ◽

Accuracy Level

Madura merupakan salah satu daerah penghasil tembakau di Indonseia. Tembakau Madura merupakan jenis komoditi perkebunan yang memiliki nilai ekonomi tinggi. Sebagian besar tembakau madura diserap oleh pabrik rokok sebagai bahan baku utama rokok maupun sebagai racikan atau campuran kretek. Secara umum tembakau Madura sendiri dibagi menjadi tiga bagian: tembakau gunung, tembakau tegal, dan tembakau sawah. Jenis tembakau gunung adalah yang paling diburu oleh pabrik rokok, meski produktivitasnya terbilang sangat rendah dibanding tembakau sawah. Terdapat banyak jenis varietas tembakau gunung yang ditanam petani di Madura, namun yang memiliki karakteristik khas adalah tembaku Prancak – 95. Hal ini disebabkan <a href="http://global-news.co.id/2016/04/tembakau-varietas-prancak-95-madura-diam-diam-dikembangkan-tiongkok/">Aroma tembakau Prancak-95 Madura tidak bisa ditiru oleh</a> jenis varietas tembaku lain di Indonesia. Hal lain yang membedakan yaitu terjadi karena kontur atau struktur tanah Madura yang memang khas, yang merupakan kelebihan dari tembakau Madura.Pada penelitian ini didesain sebuah sistem gradding untuk mendeteksi kualitas tembakau Prancak – 95 madura. Deteksi kualitas daun tembakau ini didasarkan pada dua ekstraksi fitur yaitu tekstur dan aromatik. Berdasarkan kedua fitur tersebut nantinya akan diklasifikasikan dengan menggunakan standard kualifikasi SNI. Sehingga level akurasi deteksi kualitas daun tembakau Madura menjadi lebih optimalKata Kunci: Image extraction, Sensor Gas, Tembakau Madura.Implementation of Feature Image Extraction on Quality Classification of Maduraness TobaccoABSTRACTMadura is one of the tobacco producing areas in Indonesian. Madura tobacco is a type of plantation commodity that has high economic value. Most tobacco Madura is absorbed by cigarette manufacturers as the main raw material of cigarettes as well as as a concoction or clove mixture. In general Madura tobacco itself is divided into three parts: mountain tobacco, tobacco tegal, and tobacco sawah. Types of mountain tobacco are the most hunted by cigarette manufacturers, although the productivity is very low compared to tobacco. There are many types of varieties of mountain tobacco grown by farmers in Madura, but which has a distinctive characteristic is the Prancak-95 tobacco. This is because the Prancak-95 Madura tobacco aroma cannot be imitated by other types of copious varieties in Indonesia. Another thing that distinguishes that occurs due to the contour or structure of Madura land that is typical, which is the advantage of Madura tobacco. In this study designed a grading system to detect the quality of Prancak tobacco - 95 madura. The tobacco leaf quality detection is based on two feature extractions, namely texture and aromatics. Based on these two features will be classified using SNI qualification standards. So that the accuracy level of Madura tobacco leaf quality detection becomes more optimalKeywords: Image extraction, Gas Sensor, Maduraness Tobacco

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Damages of spittlebug on sugarcane quality and fermentation process

Scientia Agricola ◽

10.1590/s0103-90162010000500009 ◽

2010 ◽

Vol 67 (5) ◽

pp. 555-561 ◽

Cited By ~ 9

Author(s):

Débora Branquinho Garcia ◽

Gisele Cristina Ravaneli ◽

Leonardo Lucas Madaleno ◽

Miguel Angelo Mutton ◽

Márcia Justino Rossini Mutton

Keyword(s):

Phenolic Compounds ◽

Fermentation Process ◽

Reducing Sugars ◽

Raw Material ◽

Soluble Solids ◽

Total Phenolic ◽

Microbiological Analysis ◽

Total Phenolic Compounds ◽

Fermentation Efficiency

The quality of the raw material defines the industrial potential production. The harvest of raw sugarcane promoted a favorable environment for the increase of Mahanarva fimbriolata (Stål, 1854) pest that affects the plant development. This research was undertaken to evaluate the effects of M. fimbriolata on sugarcane quality and fermentation process. For the technological analysis, four damage levels and two evaluation periods were evaluated, while four fermentation cycles and two evaluation periods were tested for microbiological analysis, with three replications. The determined parameters were Brix (soluble solids), Pol (apparent sucrose), Purity, reducing sugars (RS), total reducing sugars (TRS), Total Acidity, pH and Total Phenolic Compounds in juice. In the fermentation process cellular viability analysis, yeast sprout and bacterial concentration were carried out. The wine was submitted to alcohol content, TRRS (total residual reducing sugars) and fermentation efficiency. The treatment with 60% of damage steams exhibited the lowest averages of Brix, Pol, Purity and TRS of the juice. An increase of the RS% of the juice and content of total phenolic compounds was observed. The cellular and sprouts viability were reduced with the increase in the damages caused by M. fimbriolata. The fermentation process exhibited larger quantities of contaminators. With the damages, the wine TRRS quantity was superior and, consequently there was a decrease of the alcoholic content and fermentation efficiency. The damages caused by M. fimbriolata affected the quality of the raw material, compromising the fermentative process, and increase the production of phenolic compounds and contaminators.

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Pengaruh Ekstrak Alga Merah (Kappaphycus alvarezii) terhadap Jumlah Total Bakteri dan Nilai Organoleptik Ikan Kembung (Rastrelliger sp.) [ The Effect of Red Algae Extract (Kappaphycus alvarezii) against the Total Number of Bacteria and Organoleptic Value of Mackerel (Rastrelliger sp.)]

Jurnal Ilmiah Perikanan dan Kelautan ◽

10.20473/jipk.v7i1.11243 ◽

2019 ◽

Vol 7 (1) ◽

pp. 101

Author(s):

Dyo Maliki Hakim ◽

Wahju Tjahjaningsih ◽

Sudarno Sudarno ◽

Annur Ahadi Abdillah

Keyword(s):

Red Algae ◽

Kappaphycus Alvarezii ◽

Economic Value ◽

Randomized Design ◽

Treatment Data ◽

Good Nutrition ◽

Completely Randomized Design ◽

Number Of Bacteria ◽

Range Test

Abstract Mackerel (Rastrelliger sp.) is a kind of fish that have high economic value and good nutrition but susceptible to decay. People often to use formaldehyde as a preservative so that the fish does not quickly to decay. The use of formaldehyde could be replaced by natural ingredients that contain antibacterial compounds, one of which is Kappaphycus alvarezii. This study aims to determine the effect of red algae extract (K.alvarezii) against the total number of bacteria and organoleptic value of mackerel (Rastrelliger sp.). The research design that done in this study is Completely Randomized Design (CRD). The treatments that given are immersion of mackerel in a solution of extract of K. alvarezii with a concentration of 0 ppm, 600 ppm, 700 ppm, 800 ppm and 1% solution of formaldehyde with four repetitions in each treatment. Data analyzes using Analysis of Variants (ANOVA) and followed by Duncan's Multiple Range Test to determine differences between treatments. The results showed that the extract of red algae (K.alvarezii) at a concentration of 0 ppm, 600 ppm, 700 ppm and 800 ppm significantly (p <0.05) against the total number of bacteria of mackerel (Rastrelliger sp.). The ability of extract of K. alvarezii at a concentration of 800 ppm equivalent to the ability of formaldehyde as an antibacterial ingredient in mackerel. K.alvarezii extract could inhibit the growth of bacteria but have not been able to maintain the quality of mackerel based on organoleptic test.

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Pemanfaatan Sampah Sayur Dari Pasar Tradisional Untuk Produksi Bioetanol

Jurnal Serambi Engineering ◽

10.32672/jse.v5i3.2075 ◽

2020 ◽

Vol 5 (3) ◽

Author(s):

Novirina Hendrasarie ◽

Dimas Eka Mahendra

Keyword(s):

Saccharomyces Cerevisiae ◽

Alternative Energy ◽

Economic Value ◽

Carbohydrate Content ◽

Raw Material ◽

Vegetable Waste ◽

Waste Generation ◽

Fermentation Time ◽

Two Factors

Vegetables that do not sell and rotten will be thrown away. This makes the volume of waste increases every day. Vegetable waste that is no longer being sold, could reprocessed into useful products and selling value. The purpose of this research is to use vegetable waste to become bioethanol raw material, which have economic value. The selected vegetable waste was from potatoes, carrots, cabbage, cassava, chicory, and green mustard, because they have higher carbohydrate content than other vegetable waste. The bioethanol product produced will be measured by its bioethanol content and fermentation time. These two factors, affect the quality of the bioethanol produced. The microorganism used in this study was Saccharomyces cerevisiae. These microorganisms are in bread yeast and tape yeast, which are also examined for their effectiveness in the production of this vegetable waste bioethanol. From this study, producing bioethanol with the highest ethanol content of 15% v / v, produced in the interaction of bread yeast and 6 days’ fermentation time. Meanwhile, from the production using yeast tape, obtained ethanol levels of 13% v / v. Bioethanol from vegetable waste is not only to reduce the burden of waste generation, but can be used as an alternative energy to replace fuel.

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Influence of terroir on the concentration of selected stilbenes in wines of the cv. Riesling in the Czech Republic

Horticultural Science ◽

10.17221/126/2010-hortsci ◽

2012 ◽

Vol 39 (No. 1) ◽

pp. 38-46 ◽

Cited By ~ 2

Author(s):

M. Kumšta ◽

P. Pavloušek ◽

J. Kupsa

Keyword(s):

Czech Republic ◽

Phenolic Compounds ◽

Geographical Origin ◽

Hplc Method ◽

The Czech Republic ◽

The Subject ◽

The Relationship ◽

Mean Concentration

The relationship between the terroir and the quality of grapes and/or wines is used in wine authenticity determination based on geographical origin. The phenolic compounds in grapes and wines are probably related to the terroir. The subject of the study was the analysis of 43 wines of the cv. Riesling from six wine-growing sub-regions, 16 different localities and four vintages to determine the content of trans-resveratrol, trans-piceid, cis-resveratrol and cis-piceid. The analyses were performed using an HPLC method. A relationship was observed between trans-resveratrol concentration in wines and wine-growing locality. The concentration of trans-resveratrol ranged from 0.04 to 0.82 mg/l with mean concentration of 0.28 mg/l. The highest concentrations of trans-resveratrol were found in wines from the localities Podmolí (0.66 mg/l), Hostěradice (0.64 mg/l and 0.82 mg/l), Mělník (0.59 mg/l) and Litoměřice (0.57 mg/l). Differences were also found in the relationship between trans-resveratrol and wine-growing sub-regions. Relationships between trans-piceid, cis-resveratrol or cis-piceid concentration and wine terroir were not demonstrated. The results of this study demonstrated the capability to differentiate the wine terroir using the trans-resveratrol concentrations.

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