Influence of type of amphora on physico-chemical properties and antioxidant capacity of ‘Falanghina’ white wines

Abstract This study monitors the physico-chemical properties of wines from Dragasani under the influence of pectolytic enzymes in various temperature conditions. during maceration contact is made between the grape skins and selected the optimal time leads to wines with more pronounced floral character. The physico-chemical extraction maceration leads to a more pronounced specific compounds, the time of maceration is very important in this case. The curing time is of great importance in producing varieties Muscat Ottonel and Tămâioasă Românească primarily for successful extraction of aromatic components from grape. As noted in the literature flavored grapes contain large amounts of terpene compounds are in free form or bound. To optimize the technological process is able to extract these compounds and to achieve a harmonious and balanced wine. The variants considered in the study presents the results of physico-chemical and aromatic wines obtained from the Muscat Ottonel and Tămâioasă Românească, which took into consideration both during maceration and the use of selected yeasts and enzymes, which form the basis for the selection of the optimal procedure for obtaining aromatic white wines in Dragasani Vineyard.

Download Full-text

Effect of roasting on physico-chemical properties, antioxidant capacity, and oxidative stability of wheat germ oil

LWT ◽

10.1016/j.lwt.2017.12.038 ◽

2018 ◽

Vol 90 ◽

pp. 246-253 ◽

Cited By ~ 15

Author(s):

Yanping Zou ◽

Yuanyuan Gao ◽

Hui He ◽

Tiankui Yang

Keyword(s):

Oxidative Stability ◽

Antioxidant Capacity ◽

Wheat Germ ◽

Chemical Properties ◽

Wheat Germ Oil ◽

Physico Chemical

Download Full-text

Physico-chemical properties and antioxidant capacity of different jujube (Ziziphus jujuba Mill.) cultivars grown in loess plateau of China

Scientia Horticulturae ◽

10.1016/j.scienta.2011.06.005 ◽

2011 ◽

Vol 130 (1) ◽

pp. 67-72 ◽

Cited By ~ 75

Author(s):

Qing-Han Gao ◽

Pu-Te Wu ◽

Jia-Ren Liu ◽

Chun-Sen Wu ◽

John W. Parry ◽

...

Keyword(s):

Antioxidant Capacity ◽

Loess Plateau ◽

Chemical Properties ◽

Physico Chemical ◽

Ziziphus Jujuba

Download Full-text

The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders

ChemEngineering ◽

10.3390/chemengineering4010012 ◽

2020 ◽

Vol 4 (1) ◽

pp. 12 ◽

Cited By ~ 1

Author(s):

Anna Michalska-Ciechanowska ◽

Joanna Majerska ◽

Jessica Brzezowska ◽

Aneta Wojdyło ◽

Adam Figiel

Keyword(s):

Moisture Content ◽

Antioxidant Capacity ◽

Spray Drying ◽

Chemical Properties ◽

Raw Material ◽

Cranberry Juice ◽

Physico Chemical ◽

Freeze Dried ◽

Health Promoting ◽

Total Polyphenolic Content

Cranberry juice has a high content of polyphenols, which makes it a valuable raw material with health-promoting properties. On the other hand, the bitter and astringent taste of cranberry limits its consumption in fresh form (fruit, juice). For this reason, new formulations of cranberry products based on natural additives are sought, e.g., in the form of carriers, which not only allow the drying of liquids to form powders, but which can also affect the retention of bioactive compounds. This study aimed at the evaluation of the influence of different carriers and concentrations applied to cranberry juice and their influence on the physico-chemical properties of the powders obtained. Freeze-dried powders had approximately eight times higher moisture content than products gained after the spray-drying process. The bulk density of freeze-dried product was approximately 11% higher when compared to spray-drying. Freeze-drying and spray-drying had a similar influence on the total polyphenolic compound content and antioxidant capacity. When the concentration of carriers was concerned, it was indicated that a higher content of carrier resulted in a lower moisture content, water activity, CIE L*a*b* coordinates, total polyphenolic content, and antioxidant capacity of the powders obtained, pointing to a strong influence of the juice composition on the final properties of the powders.

Download Full-text

Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno-Functional and Antioxidant Properties

Foods ◽

10.3390/foods9060727 ◽

2020 ◽

Vol 9 (6) ◽

pp. 727

Author(s):

José Manuel Lorente-Mento ◽

Raquel Lucas-González ◽

Estrella Sayas-Barbera ◽

José Ángel Pérez-Álvarez ◽

Juana Fernández-López ◽

...

Keyword(s):

Antioxidant Capacity ◽

Sugar Content ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Chemical Properties ◽

Ferrous Ions ◽

Antioxidant Power ◽

Physico Chemical ◽

Polyphenolic Profile ◽

Radical Scavenging Assay

The goals of this research were determined the proximate composition, physico-chemical, techno-functional properties, the polyphenolic profile, the organic acids and sugar content and the antioxidant capacities of flours obtained from almonds skins var. comuna (ASFC) and var. fritz (ASFF) coproducts produced in Turrón industry. The chemical composition and physico-chemical properties (pH, water activity and color) were determined. The water holding, oil holding and swelling capacities were also determined, as well as the polyphenolic profile. For the antioxidant capacity, four different assays were used namely: 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay (DPPH•); Ferrous ions chelating activity (FIC); Ferric reducing antioxidant power (FRAP) and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assay (ABTS•+). The flours obtained from ASFC and ASFF had a high content of dietary fiber (70.50 and 69.83 g/100 g, respectively). The polyphenolic profile, determined by High Performance Liquid Chromatography, identified 21 and 19 polyphenolic compounds in both ASFC and ASFF, being epicatechin and catechin the most abundant compounds. In reference to the antioxidant capacity regards, with all methods assayed except FRAP, ASFC had higher antioxidant activity than ASFF. These coproducts show good technological and antioxidant properties, which makes them a good alternative for its use in the development of new foods.

Download Full-text