scholarly journals Drying kinetics, total bioactive compounds, antioxidant activity, phenolic profile, lycopene and β-carotene content and color quality of Rosehip dehydrated by different methods

LWT ◽  
2021 ◽  
pp. 112476
Author(s):  
Berna Goztepe ◽  
Selma Kayacan ◽  
Fatih Bozkurt ◽  
Merve Tomas ◽  
Osman Sagdic ◽  
...  
Food Control ◽  
2015 ◽  
Vol 50 ◽  
pp. 942-948 ◽  
Author(s):  
Noelia Briz-Cid ◽  
María Figueiredo-González ◽  
Raquel Rial-Otero ◽  
Beatriz Cancho-Grande ◽  
Jesús Simal-Gándara

Author(s):  
Amanda Cristina Ramos Koike

The edible flowers are increasingly used in culinary preparations, which require new approaches to improve their conservation and safety. Irradiation treatment is safe and an effective alternative for food conservation. Indeed, it can also guarantee food quality, increasing shelf-life and disinfestation of it. This technology gives us a versatile way to get good quality food, reducing post-harvest losses. Dianthus chinensis flowers, popularly known as Chinese pink, are widely used in culinary preparations, being also acknowledged for their bioactive components and antioxidant properties. The purpose of this study was to evaluate the antioxidant activity of D. chinensis flowers submitted to electron beam and gamma irradiation at 0, 0.5, 0.8 and 1 kGy. The antioxidant properties were evaluated through 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, reducing power and β-carotene bleaching inhibition assays. Total phenolics were also determined by the Folin-Ciocalteu assay. The antioxidant activity was higher for irradiated samples, especially those treated with 0.8 and 1 kGy, independently of the radiation source, which showed the highest capacity to inhibit β-carotene bleaching. Accordingly, the applied irradiation treatments seemed to represent feasible technology to preserve the quality of edible flower petals, being able to improve the antioxidant activity


2020 ◽  
Vol 20 (1) ◽  
pp. 59
Author(s):  
Rina Hirnawati ◽  
Dedi Jusadi ◽  
Jullie Ekasari ◽  
Muhammad Agus Suprayudi

Botia or clown loach is the one of fishes was originated from Indonesia and as an ornamental fish commodity in the global market. Clown loach both nature and cultured have some problems when reared in aquaria that is the decrease of color quality. An innovation technology to improve color quality through diet formulates is needed. The aims of this research were to increase the color quality using astaxanthin in diet and to find out the role of astaxanthin as antioxidant in clown loach. The study consists of four treatments of astaxanthin dosages in the diet with isoprotein and isoenergy, namely 0, 50, 100 and 150 mg kg-1 with four replications. The fish juveniles with size of 3.44±0.51 cm and 0.56±0.02 g of weight with density of one fish per littre were used. The test diet was given three times a day during 60 days. The results showed that there were no significant differences antioxidant activity such as superoxide dismutase enzymes and malondialdehyde. However, there was a significant effect (P<0.05) to color quality of the chroma and total carotenoid, whereas no significantly different in lightness. The addition of astaxanthin was effective to improve the color quality of clown loach juvenile. Thus, 100 mg kg-1 of astaxanthin in diet is an optimal dose for clown loach juvenile.


2019 ◽  
Vol 99 (6) ◽  
pp. 2901-2909 ◽  
Author(s):  
Francisca Vallespir ◽  
Óscar Rodríguez ◽  
Juan A Cárcel ◽  
Carmen Rosselló ◽  
Susana Simal

LWT ◽  
2021 ◽  
pp. 111464
Author(s):  
Yu-Hao Zhou ◽  
Izabela Staniszewska ◽  
Zi-Liang Liu ◽  
Danuta Zielinska ◽  
Hong-Wei Xiao ◽  
...  

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2296
Author(s):  
Annalisa Rotondi ◽  
Lucia Morrone ◽  
Gianpaolo Bertazza ◽  
Luisa Neri

This work considered the influence of the duration of olive storage on the chemical and sensory properties of extra virgin olive oil. In total, 228 batches of olives collected during three successive crop seasons were sampled in seven industrial mills; information about olive batches (variety, harvest date) was collected, together with the produced oils. Four classes of storage times were considered: ≤24 h, 2–3 days, 4–6 days, ≥7 days. The oils’ quality parameters free acidity, peroxide number and K232 increased significantly as storage duration increased, while phenolic content decreased significantly, with a resulting effect on oil stability. The fatty acid composition was not affected by the olive storage period, while α-tocopherol, lutein and β-carotene content decreased as storage duration lengthened. Finally, the main positive sensory attributes (olive fruity, green notes, bitter and pungency) underwent a statistically significant reduction with the increase in storage duration, while the intensity of defects increased, suggesting that the duration of olive storage has an important effect on the quality of the final oil.


Biomolecules ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 1603
Author(s):  
Ewelina Hallmann

Black and bristly locust flowers are an excellent source of polyphenols, including flavonols, phenolic acids, and anthocyanins. In the present literature, there is a lack of studies showing the quantity and quality of phenolic compounds from different locust flowers. There are a few studies on the status of polyphenols in black locust flowers and their products but not bristly locusts. The aims of this study were to analyze and compare the concentrations of bioactive compounds from Robinia pseudoacacia and Robinia hispida flowers over two years. These two species of plants from six independent locations (parks and green areas) located in Warsaw were assessed in this study. The dry matter and polyphenol contents of the flowers were determined. Black locust flower samples contained significantly more myricetin and luteolin. Only bristly locust flowers contained anthocyanins. Five individual anthocyanins were identified in the pink-colored bristly locust flowers. Pelargonidin-3-O-glucoside and cyanidin-3-O-glucoside were the predominant forms in the pool of total anthocyanins.


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