Organic acid profile and phenolic and sugar content in Salix purpurea × viminalis L. cultivated with different spent mushroom substrate and copper additions

Organic acids give fruit products their characteristic tartness and vary in combination and in concentrations among different juices. The organic acid profile can be used to identify a juice or verify its purity. Typically, organic acids in fruit juices are identified and quantified by using methods such as HPLC. In this procedure, reversed phase column is used to separate and identificate six organic acids. Because several of the analytes are extremely difficult to resolve, a aqueous mobile phase is needed to enhance interaction between the acids and the C18 stationary phase.

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The Effect of Spent Mushroom Substrate and Cow Slurry on Sugar Content and Digestibility of Alfalfa Grass Mixtures

International Journal of Agronomy ◽

10.1155/2020/3251742 ◽

2020 ◽

Vol 2020 ◽

pp. 1-6

Author(s):

E. Malinowska ◽

K. Jankowski

Keyword(s):

Perennial Ryegrass ◽

Dry Matter ◽

Near Infrared ◽

Sugar Content ◽

Soluble Sugar ◽

Spent Mushroom Substrate ◽

Dry Matter Digestibility ◽

Orchard Grass ◽

Cow Slurry ◽

Different Doses

The aim of this paper is to evaluate the effect of different doses of spent mushroom substrate and cow slurry on sugar content and digestibility of hybrid alfalfa and grass mixtures. The main factors were different doses of organic material: mushroom substrate and slurry, and the following legume grass mixtures: M1-orchard grass (Dactylis glomerata), perennial ryegrass (Lolium perenne), and hybrid alfalfa (Medicago x varia T. Martyn); M2-orchard grass, hybrid alfalfa; M3-perennial ryegrass, hybrid alfalfa. In each growing season, the mixtures were harvested three times during three years of their full use. Sugar content and dry matter digestibility were determined with near-infrared spectroscopy (NIRS) using the NIRFlex N-500 spectrometer. Of all fertilizer treatments, the application of mushroom substrate at a dose of 20 t·ha−1 in combination with 40 m3 of slurry resulted in the best forage quality with its highest digestibility. In the mixture of perennial ryegrass and hybrid alfalfa increasing doses of mushroom substrate with decreasing doses of slurry lowered soluble sugar content and digestibility.

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Enhancement of growth rate and β-galactosidase activity, and variation in organic acid profile of Bifidobacterium animalis subsp. lactis Bb 12

Enzyme and Microbial Technology ◽

10.1016/j.enzmictec.2009.08.016 ◽

2009 ◽

Vol 45 (6-7) ◽

pp. 469-476 ◽

Cited By ~ 8

Author(s):

Hasan Jalili ◽

Seyed H. Razavi ◽

Mohammad Safari ◽

F. Xavier Malcata

Keyword(s):

Growth Rate ◽

Organic Acid ◽

Galactosidase Activity ◽

Bifidobacterium Animalis ◽

Organic Acid Profile

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Effect of the application of probiotic strains of Enterococcus faecium on the physicochemical and sensory characteristics of coalho cheese

Semina Ciências Agrárias ◽

10.5433/1679-0359.2021v42n1p167 ◽

2021 ◽

Vol 42 (1) ◽

pp. 167-178

Author(s):

Tatiane de Oliveira Xavier Machado ◽

◽

Roberta Verônica dos Santos Carvalho Mesquita ◽

Vanicleia Oliveira da Sillva ◽

Micaele Bagagi Araújo ◽

...

Keyword(s):

Lactic Acid ◽

Organic Acid ◽

Enterococcus Faecium ◽

Microbiological Quality ◽

Titratable Acidity ◽

Sensory Characteristics ◽

Cow Milk ◽

Probiotic Properties ◽

Organic Acid Profile ◽

Probiotic Strains

Coalho cheese is a typical Northeastern Brazilian food whose production and consumption has expanded considerably to other regions of the country. Despite its cultural and socioeconomic relevance, coalho cheese still has a negative reputation due to problems in its physicochemical and microbiological quality standards, especially when it is produced artisanally. For this reason, many researchers have been looking for alternatives to improve the quality and the notoriety of this product, such as the application of probiotic strains to inhibit pathogens. However, in addition to the research related to the desired probiotic properties and the safety of strains for food application, it is important to know the possible changes in the food matrix caused by this intervention. In this context, the aim of this study was to evaluate the effect of the incorporation of probiotic strains of Enterococcus faecium on the physicochemical and sensory characteristics of coalho cheese. The cheeses were made with pasteurized cow milk and probiotic strains of E. faecium were added during production. Cheeses were also made without adding the strains, and considered as control cheeses. The final products were evaluated for moisture, pH, titratable acidity, total carbohydrates, proteins, lipids, ash, color, organic acid profile, and sensory attributes. In addition, viable lactic acid bacteria were also assessed. Coalho cheeses containing E. faecium showed higher titratable acidity and lower pH. In addition, there was a reduction in the carbohydrate content, which was attributed to lactose degradation. The organic acid profile also varied, as highlighted by the increase in the concentration of lactic acid by a factor of 3.5, and by the absence of citric acid as a possible result of the metabolism of E. faecium in the production of aromatic compounds. There was no variation in the color or sensory acceptance of the cheeses. Therefore, the application of probiotic strains of E. faecium in coalho cheese production changes some physicochemical characteristics while maintaining essential properties, such as the color and sensory acceptability of the final product.

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NUTRITIONAL EVALUATION OF HERBACEOUS PEONY (PAEONIA LACTIFLORA PALL.) PETALS

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2017-05-1061 ◽

2017 ◽

pp. 518 ◽

Cited By ~ 2

Author(s):

Li Weixing ◽

Yang Shunbo ◽

Cui Hui ◽

Hua Yanmin ◽

Tao Jun ◽

...

Keyword(s):

Organic Acid ◽

Evaluation System ◽

Total Phenolics ◽

Sugar Content ◽

Soluble Sugar ◽

Principal Component ◽

Total Flavonoids ◽

Paeonia Lactiflora ◽

Sod Activity ◽

Herbaceous Peony

Herbaceous peony (Paeonia lactiflora Pall.) is a kind of plant with ornamental, edible and medicinal values, and few studies were concerned to edible aspect of herbaceous peony petals. The aim of this research is to establish edible quality evaluation system of herbaceous peony flowers. Petals of 46 P. lactiflora cultivars at full bloom period were used to determine the content of soluble sugar, organic acid, protein, Vc (Vitamin C), total phenolics, total flavonoids, mineral elements and SOD (superoxide dismutase) activity and screen out evaluation index for edible herbaceous peony. The results showed that flower petals of herbaceous peony contained lots of nutrients and the contents varied with different cultivars. The soluble sugar content was 66.55-177.28 mg/g FW, organic acid 2.19-6.90 mg/g FW, soluble protein 6.53-121.56 mg/g FW, Vc 9.77-30.24 mg/100 g FW, total phenolics 9.41-33.01 mg/g DW, total flavonoids 3.50-17.56 mg/g DW, SOD activity 305.62-520.42 U/g FW, total amino acids 6.43-11.99 g/100 g DW. The average content of Na, Mg, K, Ca, Mn, Fe, Ni, Zn, Mo, Cr were 55.88±14.90 µg/g DW, 1218.22±349.60 µg/g DW, 11252.23±2477.54 µg/g DW, 1975.40±706.58 µg/g DW, 8.30±6.55 µg/g DW, 103.56±182.72 µg/g DW, 10.73±37.94 µg/g DW, 22.80±16.68 µg/g DW, 1.84±5.89 µg/g DW and 17.36±44.89 µg/g DW, respectively. Based on principal component analysis and cluster analysis, we found ‘Dielian Qihua’, ‘Zhushapan’, ‘Xueyuan Honghua’, ‘Wulong Jisheng’, ‘Honglou’, ‘Bingshan’, ‘Hongyan Yushuang’, ‘Zituo Ronghua’, ‘Zifengyu’, ‘Fenlou Dianchun’ had better edible quality. The results will provide some information for the comprehensive utilization of herbaceous peony petals and the breeding of edible herbaceous peony cultivars.

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Diversity in phenolic compounds, biochemical and pomological characteristics of Arbutus unedo fruits

Folia Horticulturae ◽

10.2478/fhort-2018-0014 ◽

2018 ◽

Vol 30 (1) ◽

pp. 139-146 ◽

Cited By ~ 7

Author(s):

Muttalip Gündoğdu ◽

Sezai Ercisli ◽

Ihsan Canan ◽

Erdal Orman ◽

Muhammad Sameeullah ◽

...

Keyword(s):

Phenolic Compounds ◽

Organic Acid ◽

Sugar Content ◽

Soluble Sugar ◽

Soluble Sugars ◽

Fruit Weight ◽

Arbutus Unedo ◽

Strawberry Tree ◽

Mediterranean Regions ◽

Seed Propagation

AbstractStrawberry trees (Arbutus unedoL.) are naturally grown in particular Black Sea and Mediterranean regions of Turkey with great diversity due to continuous seed propagation for centuries. The trees differ in terms of most of the horticultural characteristics. We investigated the phenolic compounds and the biochemical and pomological characteristics of the fruits of eight strawberry tree selections naturally grown in the western part of Turkey. Significant differences were found among the genotypes in terms of their phenolic compounds and their biochemical and pomological characteristics. Among soluble sugars, fructose (11.63 g 100 g−1) was the dominant sugar, followed by glucose (6.10 g 100 g−1) and sucrose (1.44 g 100 g−1) for all the genotypes. Positive correlation was found between fruit weight and soluble sugar content. Malic acid was the major organic acid (0.67-2.33 g 100 g−1), and the second major organic acid in strawberry tree fruits was citric acid (0.25-0.87 g 100 g−1). Vitamin C content was an average of 56.22 g 100 g−1for the eight genotypes. Among phenolic compounds, gallic acid was dominant (1.62-7.29 mg 100 g−1), followed by chlorogenic acid (1.23-3.14 mg 100 g−1), on an average basis.

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