Physico-chemical quality parameters of herbal products fromAgave sisalana

2014 ◽  
Vol 28 (22) ◽  
pp. 1992-1999 ◽  
Author(s):  
Alexsandra Conceição Apolinário ◽  
Morgana Lopes do Nascimento ◽  
Juliana Patrícia de Luna Vieira ◽  
Camila de Oliveira Melo ◽  
Felipe Fernandes Santos ◽  
...  
Keyword(s):  
Quality Parameters ◽  
Chemical Quality ◽  
Herbal Products ◽  
Physico Chemical

Physico-chemical, quality parameters and composition of Chemlal extra virgin olive-oils from Algeria

2019 ◽  
Vol 8 (2) ◽  
pp. 67-75
Author(s):  
A. Iddir ◽  
A M. A. Bekada ◽  
S. Kiciri ◽  
S. Boualit
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Quality Criterion ◽  
Quality Parameters ◽  
Chemical Quality ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Physico Chemical ◽  
Yield Quality ◽  
Ripening Index

The aim of this work was to determine the composi on, physicochemical and quality parameters of Chemlal EVOO from di erent regions of Algeria and at di erent harvest me. Olive-oil yield, quality indices, fa y acid composition, pigments (carotenoids and chlorophylls), phenolic compounds were evaluated for a complete descrip on of olive-oil samples. The nal results showed that the altitude and the me of harvest obviously had an in uence on the quality and the chemical composition of the olive oils. A very advanced maturity was observed for the olives coming from the low altitudes. The olives of the region of Oran at 80 m of al tude ripen very quickly that the olives of M'chedallah to 474 m and more than those of the region of Illit- en which is more than 700 m. The pro le of fa y acids was in uenced by al tude. Oleic acid, which is a nutri onal and quality criterion for olive oil, increases with al tude but does not exceed the limit set by the Interna onal Olive Council. On the other hand, the content of pigments and phenolic compounds, decreased with the matura on of olives. According to the results found, the most suitable ripening index for harves ng olives for Chemlal EVOOs of high chemical quality starts from 3.20 up to 4.

scholarly journals Physico-Chemical Quality Assessment of Various Bottled Commercial Water Brands in Okada Town, Edo State, Nigeria

2021 ◽  
pp. 1-8
Author(s):  
F. W. Ngubi ◽  
I. Eiroboyi
Keyword(s):  
Drinking Water ◽  
Water Samples ◽  
Quality Parameters ◽  
Bottled Water ◽  
World Health ◽  
Total Hardness ◽  
Human Consumption ◽  
Chemical Quality ◽  
Physico Chemical ◽  
Health Organization

In this study, Physico-chemical assessment of some commercial drinking water sold in bottles in Okada Town was evaluated to ascertain their compliance with World Health Organization (WHO) and Nigerian Industrial Standard (NIS): Nigerian Standard for Drinking Water Quality threshold limits using standard analytical methods. Seven different bottled water samples obtained from different manufacturers labelled BWA to BWG were analyzed physically and chemically. Physical examination of the samples showed that they were odourless, colourless, and tasteless. Chemical quality parameters examined were pH, Chloride (Cl-), total hardness (TS), Phosphate (PHO3-), Nitrate (NO3-), Sulphate (SO42-), Iron (Fe), Potassium (K), Sodium (Na), Manganese (Mn), Zinc (Zn), total dissolved solids (TDS), conductivity, turbidity, and total suspended solids (TSS). The pH values of 57.1% of the water samples (BWA, BWB, BWC, BWE & BWF) were within the standards. The remaining chemical quality parameters (Cl-, TS, PHO3-, NO3-, Sulphate SO42-, Iron Fe, K, NA, Mn, Zn, TDS, Conductivity, turbidity, and TSS) of the branded bottled water samples were within the standards for clean and safe drinking. Therefore, they were considered safe and fit for human consumption. 

scholarly journals Online Prediction of Physico-Chemical Quality Attributes of Beef Using Visible—Near-Infrared Spectroscopy and Chemometrics

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 525 ◽  
Author(s):  
Amna Sahar ◽  
Paul Allen ◽  
Torres Sweeney ◽  
Jamie Cafferky ◽  
Gerard Downey ◽  
...  
Keyword(s):  
Near Infrared ◽  
Cross Validation ◽  
Nir Spectroscopy ◽  
Quality Parameters ◽  
Coefficient Of Determination ◽  
Drip Loss ◽  
Chemical Quality ◽  
Post Mortem ◽  
Physico Chemical ◽  
Online Prediction

The potential of visible–near-infrared (Vis–NIR) spectroscopy to predict physico-chemical quality traits in 368 samples of bovine musculus longissimus thoracis et lumborum (LTL) was evaluated. A fibre-optic probe was applied on the exposed surface of the bovine carcass for the collection of spectra, including the neck and rump (1 h and 2 h post-mortem and after quartering, i.e., 24 h and 25 h post-mortem) and the boned-out LTL muscle (48 h and 49 h post-mortem). In parallel, reference analysis for physico-chemical parameters of beef quality including ultimate pH, colour (L, a*, b*), cook loss and drip loss was conducted using standard laboratory methods. Partial least-squares (PLS) regression models were used to correlate the spectral information with reference quality parameters of beef muscle. Different mathematical pre-treatments and their combinations were applied to improve the model accuracy, which was evaluated on the basis of the coefficient of determination of calibration (R2C) and cross-validation (R2CV) and root-mean-square error of calibration (RMSEC) and cross-validation (RMSECV). Reliable cross-validation models were achieved for ultimate pH (R2CV: 0.91 (quartering, 24 h) and R2CV: 0.96 (LTL muscle, 48 h)) and drip loss (R2CV: 0.82 (quartering, 24 h) and R2CV: 0.99 (LTL muscle, 48 h)) with lower RMSECV values. The results show the potential of Vis–NIR spectroscopy for online prediction of certain quality parameters of beef over different time periods.

scholarly journals Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines

2017 ◽  
Vol 67 (1) ◽  
pp. 75-83 ◽  
Author(s):  
Daniela Klarić ◽  
Ilija Klarić ◽  
Darko Velić ◽  
Natalija Velić ◽  
Tihana Marček
Keyword(s):  
Quality Parameters ◽  
Chemical Quality ◽  
Physico Chemical

scholarly journals Oxidative Stability and Physico-chemical Properties of Meat from Broilers Fed with Dietary Neem Leaf Powder, Spirulina and their Combination

2015 ◽  
Vol 7 (4) ◽  
pp. 400-404
Author(s):  
Ravi KILLI ◽  
Bharavi KAITHEPALLI ◽  
Ravi Kumar PENTELA ◽  
Eswar Rao BANDI ◽  
Vamsi Krishna BOBBA ◽  
...  
Keyword(s):  
Protein Carbonyls ◽  
Control Group ◽  
Broiler Chicks ◽  
Chemical Quality ◽  
Growth Promoters ◽  
Broiler Meat ◽  
Group I ◽  
Physico Chemical ◽  
Leaf Powder ◽  
Poultry Diets

This 6 week study was conducted to evaluate the antioxidant potential, maintaining quality and sensory properties of broiler meat from birds fed on dietary neem leaf powder (NLP). A total of 90 Vencobb broiler chicks were randomly allotted to 6 groups of 15 birds in each. Dietary treatments consisted of normal diet (control Group I), feed containing terramycin-200 (TM-200*) at the concentration of 0.05% (Group II), feed containing NLP of 0.2% (Group III), feed containing NLP of 0.2% and spirulina of 1% (Group IV), feed containing TM-200 at 0.05% and spirulina of 1% (Group V) and feed containing spirulina of 1% (Group VI). At the end of the experiment liver, kidney and muscle samples were collected to evaluate the tissue peroxidation (TBARS and protein carbonyls) and antioxidant markers (SOD). Physico-chemical quality determinants of both fresh and preserved meat viz. extract release volume (ERV), water holding capacity (WHC) and pH were also studied. TBARS protein carbonyls indicated a significant (P < 0.05) decrease in all the treated groups when compared to control. Superoxide dismutase levels were found to be significantly increased in all the treated groups, in all the tissues collected. Compared to control group, favorable physico-chemical quality determinants were recorded in all the treated groups. The sensory attributes did not show significant (P < 0.05) differences for color, flavor, juiciness, tenderness and overall acceptability. This study indicates enhanced stress tolerance levels, improved meat quality with unaffected consumer acceptance levels of the meat observed in the study, from broilers fed with neem and spirulina either alone or in combinationsș this points out that neem at 0.2% level can be used in poultry diets instead of antibiotic growth promoters (AGP).

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