Fresh refrigerated Tuber melanosporum truffle: effect of the storage conditions on the antioxidant profile, antioxidant activity and volatile profile

2017 ◽  
Vol 243 (12) ◽  
pp. 2255-2263 ◽  
Author(s):  
Sara Savini ◽  
Monica Rosa Loizzo ◽  
Rosa Tundis ◽  
Massimo Mozzon ◽  
Roberta Foligni ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Storage Conditions ◽  
Tuber Melanosporum ◽  
Volatile Profile ◽  
Antioxidant Profile

Contribution of Major Polyphenols to the Antioxidant Profile and Cytotoxic Activity of Olive Leaves

2019 ◽  
Vol 19 (13) ◽  
pp. 1651-1657
Author(s):  
Zouhaier Bouallagui ◽  
Asma Mahmoudi ◽  
Amina Maalej ◽  
Fatma Hadrich ◽  
Hiroko Isoda ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Hepg2 Cells ◽  
Cytotoxic Activities ◽  
Phenolic Composition ◽  
Olive Leaves ◽  
Total Polyphenols ◽  
Cytotoxic Effects ◽  
Antioxidant Profile ◽  
Phytochemical Profile ◽  
Mcf 7

Aim: This study was designed to investigate the phytochemical profile and the cytotoxic activities of the eco-friendly extracts of olive leaves from Chemlali cultivar. Materials and Methods: The Phenolic composition of olive leaves extracts, the antioxidant activity and the cytotoxic effects against MCF-7 and HepG2 cells were determined. Results: Olive leaves extracts showed relevant total polyphenols contents. Oleuropein was the major detected phenolic compound reaching a concentration of 16.9 mg/ml. The antioxidant potential of the studied extracts varied from 23.7 to 46.5mM Trolox equivalents as revealed by DPPH and ABTS assays. Cytotoxicity experiments showed similar trends for both HepG2 and MCF-7 cells with the infusion extract being the most active. Conclusion: This study denotes that olive leaves may have great potential as endless bioresource of valuable bioactive compounds which may have a wide application.

scholarly journals The Influence of Temperature, Storage Conditions, pH, and Ionic Strength on the Antioxidant Activity and Color Parameters of Rowan Berry Extracts

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3786
Author(s):  
Elena Cristea ◽  
Aliona Ghendov-Mosanu ◽  
Antoanela Patras ◽  
Carmen Socaciu ◽  
Adela Pintea ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ionic Strength ◽  
Organic Acids ◽  
Bioactive Compounds ◽  
Acid Methyl Ester ◽  
Storage Conditions ◽  
Raw Material ◽  
Thermal Treatments ◽  
Spectrophotometric Methods ◽  
Berry Extracts

Recent trends in the food industry combined with novel methods in agriculture could transform rowan into a valuable raw material with potential technological applications. Thus, the aim of this research was to investigate the content of bioactive compounds in its fruits and to assess the color and antioxidant stability of the extracts prepared from such fruits during various thermal treatments and at different pH and ionic strength values. Various spectrophotometric methods, HPLC, and capillary electrophoresis were used to quantify the concentrations of bioactive compounds—polyphenols, carotenoids, organic acids, and to assess antioxidant activity and color. The results show that rowan berries contain circa 1.34–1.47 g/100 g of polyphenols among which include catechin, epicatechin, ferulic acid methyl ester, procyanidin B1, etc.; ca 21.65 mg/100 g of carotenoids including zeaxanthin, β-cryptoxanthin, all-trans-β-carotene, and various organic acids such as malic, citric, and succinic, which result in a high antioxidant activity of 5.8 mmol TE/100 g. Results also showed that antioxidant activity exhibited high stability when the extract was subjected to various thermal treatments, pHs, and ionic strengths, while color was mainly impacted negatively when a temperature of 100 °C was employed. This data confirms the technological potential of this traditional, yet often overlooked species.

scholarly journals Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Liliana G. Fidalgo ◽  
Mário M. Q. Simões ◽  
Susana Casal ◽  
José A. Lopes-da-Silva ◽  
Ivonne Delgadillo ◽  
...  
Keyword(s):  
Atlantic Salmon ◽  
Microbial Activity ◽  
Room Temperature ◽  
Energy Savings ◽  
Textural Properties ◽  
Storage Conditions ◽  
Volatile Profile ◽  
Fragmentation Index ◽  
C 30 ◽  
Water Holding

AbstractHyperbaric storage at room temperature (HS/RT: 75 MPa/25 °C) of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins was studied for 30 days and compared to atmospheric pressure at refrigerated temperatures (AP/5 °C, 30 days) and RT (AP/25 °C, 5 days). Most of the fatty acids were not affected by storage conditions, with only a slight decrease of docosahexaenoic acid (DHA) content (n-3 polyunsaturated fatty acid) for AP samples, reflected in the lower polyene index values obtained and higher oxidation extent. For HS, a lower lipid oxidation extension and a slower increase of myofibrillar fragmentation index values were observed, when compared to AP samples. The volatile profile was similar for the HS and fresh samples, with the HS samples retaining fresh-like alcohols and aldehydes components, which disappeared in AP samples, mainly in AP/25 °C samples. The volatile profile for AP samples (5 and 25 °C) revealed mostly spoilage-like compounds due to microbial activity. Drip loss increased progressively during the 30 days of storage under HS, while a slight decrease of water holding capacity after 5 days was observed, increasing further after 30 days. Regarding textural properties, only resilience was affected by HS, decreasing after 30 days. So, HS/RT could represent an interesting extended preservation methodology of fresh salmon loins, since allows retaining important physicochemical properties for at least 15 days, while refrigeration after 5 days showed already volatile spoilage-like compounds due to microbial activity. Furthermore, this methodology allows additional considerable energy savings when compared to refrigeration.

scholarly journals Evolution of Food Safety Features and Volatile Profile in White Sturgeon Caviar Treated with Different Formulations of Salt and Preservatives during a Long-Term Storage Time

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 850
Author(s):  
Annalaura Lopez ◽  
Federica Bellagamba ◽  
Erica Tirloni ◽  
Mauro Vasconi ◽  
Simone Stella ◽  
...  
Keyword(s):  
Food Safety ◽  
Organic Acids ◽  
Solid Phase ◽  
Current Trend ◽  
Storage Period ◽  
Storage Conditions ◽  
Sensory Profile ◽  
Volatile Profile ◽  
Safety Parameters ◽  
Statistic Model

Caviar is a semi-preserved fish preparation in which cold storage (around 0 °C) and packaging under anaerobic conditions are fundamental to guarantee adequate safety parameters. Consumers seem to prefer caviar prepared with food salt only, but according to the needs of the different distribution channels, some preservatives are used in order to prolong its shelf life and to allow less restrictive storage conditions. Traditionally, the most common preservative was sodium tetraborate (borax), a salt that contributes to the sensory profile of caviar. However, due to its toxicity, borax has been banned in many countries, and the current trend is to reduce or eliminate its use. In this study, we evaluated the evolution of food safety parameters (pH, water activity, microbiological parameters) and the volatile profile during 14 months of storage in caviar samples treated with three different preservatives: I. exclusively NaCl, II. a mixture of borax and NaCl, and III. a mixture of organic acids and salts. Microbial presence was studied by means of plate counts; volatile organic compounds were identified on the sample headspace by means of solid phase microextraction with gas-chromatography and mass spectrometry. Results showed relevant differences among the three treatments investigated, with salt samples characterized by the highest viable counts and the greatest presence of volatile products driven by oxidative and spoilage processes, mainly occurring toward lipid and amino acids. On the contrary, the mixture of organic acids and salts showed the best response during the entire storage period. Finally, the employment of a multiparametric statistic model allowed the identification of different clusters based on the time of ripening and the preservative treatments used.

scholarly journals Stability of Anthocyanins, Phenolics and Color of Tart Cherry Jams

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 255 ◽  
Author(s):  
Vukoja ◽  
Pichler ◽  
Kopjar
Keyword(s):  
Antioxidant Activity ◽  
Sulfonic Acid ◽  
Room Temperature ◽  
Phenolic Content ◽  
Storage Period ◽  
Storage Conditions ◽  
Anthocyanin Content ◽  
Tart Cherry ◽  
Color Parameters ◽  
Textural Parameters

The aim of this work was to assess the effect of a set storage period on the phenolics, anthocyanins, antioxidant activity, color, and texture of three types of jams made from tart cherry. The prepared samples of tart cherry jams were: (1) regular jam; (2) extra jam; and (3) light jam. The samples were stored at room temperature for eight months. Results of the investigated parameters after storage were compared with the results after sample preparations, and between the different jam samples. The light jam had the highest phenolic content and anthocyanin content (3.34 g/kg and 985.52 mg/kg). Consequently, the light jam had the highest antioxidant activity determined by ABTS (2,2'-azinobis(3-ethylbenzothiazoline sulfonic acid)) and DPPH (2,2-diphenyl-1-picrylhydrazil) method. After storage, the highest retention of the phenolics had regular jam and extra jam (85%), while the lowest retention (74%) were found in the light jam. Anthocyanin stability was the highest in the regular jam, then the extra jam (15%), and then the light jam, with retention of 22%, 15%, and 12%, respectively. Color parameters and textural parameters also depended on jam type, as well as on storage conditions. Since the investigated types of jams differed in content of fruit and water, these are the most important factors that cause the change in the retention of phenolics and anthocyanins, as well as a change in color and textural parameters.

scholarly journals Impact of Storage Conditions on the Stability of Predominant Phenolic Constituents and Antioxidant Activity of Dried Piper betle Extracts

Molecules ◽  
2018 ◽  
Vol 23 (2) ◽  
pp. 484 ◽  
Author(s):  
Ameena Ali ◽  
Chien Chong ◽  
Siau Mah ◽  
Luqman Abdullah ◽  
Thomas Choong ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Storage Conditions ◽  
Piper Betle ◽  
Phenolic Constituents ◽  
The Stability

scholarly journals Degradation kinetics during storage of vitamins and antioxidants in coconut powder

DYNA ◽  
2020 ◽  
Vol 87 (213) ◽  
pp. 61-68
Author(s):  
Juan Carlos Lucas Aguirre ◽  
German Antonio Giraldo Giraldo ◽  
Misael Cortés Rodríguez
Keyword(s):  
Antioxidant Activity ◽  
Storage Temperature ◽  
Degradation Kinetics ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Storage Conditions ◽  
Treatment Temperature ◽  
Effect Of Temperature ◽  
Order Kinetic ◽  
Degradation Kinetic

Degradation kinetic parameters in vitamins and antioxidants in coconut powder fortified with functionally active compounds (CP+FAC) during storage represents a valuable tool to predict the product’s shelf life. The aim of this research was to evaluate the degradation kinetics during storage of vitamins (C, D3, and E), total phenols, and properties associated to antioxidant activity. Vitamins were quantified via high-resolution liquid chromatography and the antioxidant activity through DPPH and ABTS free radical scavenging activity. An experimental design was used with two-factor factorial design: 1) storage time (tS) and 2) treatment: temperature (TA) - type of packaging (N2 and atmospheric air), where the dependent variables were adjusted to zero-, first-, and second-order kinetic models. In general, losses of FAC were significant with respect to the factors evaluated and their interactions, with minor changes at lower TA and packaged with N2, indicating that the degradation kinetics of the FAC is slower under these storage conditions. Increased storage temperature reduced FACstability, where the Arrhenius equation was able to quantify the effect of temperature of the rate of deterioration reactions of the FAC.

scholarly journals Oxidative stability of a Colombian Criollo mango (Mangifera indica) drink fortified with peel

Revista Vitae ◽  
2019 ◽  
Vol 26 (2) ◽  
pp. 84-93
Author(s):  
Marcela MORALES S. ◽  
Karol ZAPATA A. ◽  
Andrés Felipe ALZATE A. ◽  
Alberto Antonio ANGULO ◽  
Benjamín Alberto ROJANO
Keyword(s):  
Oxidative Stability ◽  
Mangifera Indica ◽  
Storage Conditions ◽  
Arrhenius Law ◽  
Arrhenius Model ◽  
Total Carotenoids ◽  
Critical Limit ◽  
Antioxidant Profile ◽  
Accelerated Storage ◽  
Useful Life

Background: the analysis of the oxidative stability allows to determine the functionality of the antioxidants present in food, over time. Objectives: in this research, a functional mango drink is elaborated and the changes in the antioxidant profile and physicochemical parameters of the drink subjected to accelerated storage conditions are evaluated. Methods: the drink was distributed at 22, 35 and 45°C for 80 days. To monitor oxidative stability, the antioxidant analyzes ABTS, ORAC, mangiferin, total phenols and total carotenoids were performed; in addition, physicochemical properties (pH and °Bx) and L*a*b* coordinates, were monitored. The fit of the data to the Arrhenius model was verified and the shelf life was determined considering a 50% loss in the evaluated attributes, such as the critical limit. Results: the deterioration of the antioxidant attributes and the color at the study temperatures is observed, being more pronounced at 45°C. The least stable attributes are the carotenoids and the b-coordinate, presenting losses greater than 50%. The values of mangiferin exhibit deterioration lower than 40% and similar in the temperatures evaluated. The pH and Brix degrees do not show significant changes. The deterioration reactions are of order one and followed the Arrhenius law, presenting coefficients of determination greater than 0.90. The values of the activation energy (Ea) are within the range reported for fruit juices, standing out the value found for the b* coordinate (44.59 kJ.mol-1). Conclusions: the ORAC units are the chosen attribute to condition the life of the beverage, giving 10 months of useful life at 4°C, however, it is recommended to perform sensory and microbiological analyzes under the same conditions

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