scholarly journals Decrease in the Antioxidant Capacity in Beverages Containing Tea Extracts during Storage

2012 ◽  
Vol 2012 ◽  
pp. 1-5 ◽  
Author(s):  
Tomas Nekvapil ◽  
Vladimir Kopriva ◽  
Vladimir Boudny ◽  
Martin Hostovsky ◽  
Petr Dvorak ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Green Tea ◽  
Storage Time ◽  
Fruit Juice ◽  
Storage Temperature ◽  
Mean Value ◽  
Fruit Juices ◽  
Significant Dependence ◽  
Different Temperatures

The aim of this work was to determine antioxidant capacity of beverages containing black, white, and green tea extracts using the photochemiluminescence method, and to monitor its changes based on the storage temperature and time. Samples were stored at two different temperatures (refrigerated at 4°C and laboratory temperature 22°C), analyzed after opening of the original package, and consequently after 4 and 7 days. Results of the antioxidant capacity are expressed as the standard equivalents, that is, ascorbic acid in mmol/L. The highest mean value of the antioxidant capacity was found after opening of the original package in fruit-juice-enriched samples and totaled 9.793 mmol/L. This group revealed significant dependence (P<0.05) not only on the storage time, but also temperature. In samples without added fruit juices containing preservatives the value was 0.428 mmol/L. This group showed significant dependence (P<0.05) on the decrease of antioxidant capacity only when based on the storage time. Samples without fruit juices or preservatives showed significant decrease in the antioxidant capacity (P<0.05) after 4 days of storage based on the storage time. The dependence on temperature was revealed only after 7 days of storage.

scholarly journals Non-Enzymatic Water-Soluble Antioxidants Bioanalysis in Some Teas and Juices by PCL Method

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Neli DARIE ◽  
Iuliana BRATU ◽  
Mihai OGNEAN ◽  
Claudia OGNEAN
Keyword(s):  
Ascorbic Acid ◽  
Free Radicals ◽  
Green Tea ◽  
Fruit Juice ◽  
Fruit Juices ◽  
Water Soluble ◽  
Antioxidative Capacity ◽  
Kiwi Fruit ◽  
Natural Extract ◽  
Very High

Non-enzymatic water-soluble antioxidants from different teas (black, green, peppermint), coffee, natural extract of rosemary and fruit juices (apple, grape, grapefruit, kiwifruit) were quantized by measuring their chemiluminescence in order to establish their power to protect the living beings from the free radicals. Among the samples high values of antioxidative capacity presents green tea (655 mmol AU) (AU=ascorbic units) and kiwi fruit juice (31 mmol AU). The maximum measuring times are less than 3 minutes. The sensivity of the photo-induced chemiluminescence (PCL) method was very high: nanomolar concentrations of non-enzymatic watwer-soluble antioxidative substances, as ascorbic acid units, have been determinated with a reproductibility of CV

scholarly journals Influence of different method and different storage life on moisture and senzorial evaluation of durable salamis

2008 ◽  
Vol 56 (4) ◽  
pp. 183-196
Author(s):  
Hana Šulcerová ◽  
Jiří Štencl ◽  
A. Šulcová
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Heat Treated ◽  
Different Temperatures ◽  
The Difference ◽  
Total Difference ◽  
Cut Surface ◽  
Sausage Casing ◽  
General Appearance

Heat-treated salamis “Vysočina“ were produced with standard way in a meat factory; their diameter was 55 mm. Samples were stored under laboratory conditions at different temperatures: 5, 10, 15, 20, and 25 °C and sensory analysed every week during one month storage. The dry matter (d.m.) was measured, too. Descriptors of general appearance, sausage casing, texture, cut surface, dry edge, smell, taste, and salty were monitored. Biggest changes were in descriptors general appearance and sausage casing (P < 0.001) and also in dry edge (P < 0.010) during the month period. Germs of moulds were found only at 5 and 10 °C. Rapid increase of d.m. in samples was noticeable in the first week of the storage time. It was 3 % d.m. at 5 °C and 11 % d.m. at 25 °C. Increase of d.m. of salamis continues slowly in the next three weeks period; the total difference was about 10 % d.m. in the temperature range measured. Decrease of d.m. at 5 °C was noticed in the last week of the measurement. The difference was 3.5 % d.m. This change means that the equilibrium moisture content of the samples of salamis has been reached at the temperature 5 °C. The best sensorial quality of salamis “Vysočina” was in the storage temperature ranged from 15 to 20 °C.

scholarly journals Study on Changes of Textural and Biochemical Properties of Tuna during Ultra-Low Temperature Storage

2016 ◽  
Vol 6 (2) ◽  
pp. 51 ◽  
Author(s):  
Yu-ying PAN ◽  
Xiao-hua QIU ◽  
Jin-sheng YANG
Keyword(s):  
Soluble Protein ◽  
Storage Time ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Biochemical Properties ◽  
Texture Profile ◽  
Low Temperature Storage ◽  
Different Temperatures ◽  
Temperature Storage

<p class="1Body">The effect of TPA and biochemical properties of Yellow Tuna during frozen storage at different temperatures(-18°C, -25°C, -35°C, -45°C<em>, </em>-55°C<em>, </em>-65°C) were studied by measuring the textural characteristics (the hardness, Springiness) salt-solubility of myofibrillar proteins, Ca<sup>2+</sup>ATPase activities. The results indicated that the hardness, springiness, actomyosin salt-solubility, Ca<sup>2+</sup>ATPase activities decreased during the process of frozen storage. Meanwhile, the frozen stored temperature showed great effect on the freezing denaturation of protein (P &lt; 0.05). For the same longer of the storage time, the lower frozen temperature, the less extent of freeze denaturation; Stored in -18°C for three months, the content of Salt soluble protein reduced to zero; Stored in -25°C for 120 <em>days</em>, the content of salt soluble protein also reduced to zero; But stored in -55°C and -65°C, the change is very little. Ca<sup>2+</sup>ATPase activities also reduced to zero after stored in -18°C and -25°C for three months. But stored in -55°C and -65°C, there is no obvious change. Moreover, there is a Positive relationship between the change of texture profile and the content of Salt soluble protein, the lower the storage temperature, the less of the change of texture profile. Therefore, when it is stored in -55°C, the quality of Yellow Tuna can be maintained to the maximum extent within six months.</p>

scholarly journals Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Md. Anowar Hossain ◽  
Md. Masud Rana ◽  
Yoshinobu Kimura ◽  
Hairul Azman Roslan
Keyword(s):  
Shelf Life ◽  
Biochemical Parameters ◽  
Storage Time ◽  
Storage Temperature ◽  
Starch Content ◽  
Titratable Acidity ◽  
Different Temperatures ◽  
Soluble Solid ◽  
Storage Temperatures ◽  
Carbohydrate Contents

As a part of the study to explore the possible strategy for enhancing the shelf life of mango fruits, we investigated the changes in biochemical parameters and activities of ripening associated enzymes of Ashwina hybrid mangoes at 4-day regular intervals during storage at −10°C, 4°C, and30±1°C. Titratable acidity, vitamin C, starch content, and reducing sugar were higher at unripe state and gradually decreased with the increasing of storage time at all storage temperatures while phenol content, total soluble solid, total sugar, and nonreducing sugar contents gradually increased. The activities of amylase,α-mannosidase,α-glucosidase, and invertase increased sharply within first few days and decreased significantly in the later stage of ripening at30±1°C. Meanwhile polyphenol oxidase,β-galactosidase, andβ-hexosaminidase predominantly increased significantly with the increasing days of storage till later stage of ripening. At −10°C and 4°C, the enzymes as well as carbohydrate contents of storage mango changed slightly up to 4 days and thereafter the enzyme became fully dormant. The results indicated that increase in storage temperature and time correlated with changes in biochemical parameters and activities of glycosidases suggested the suppression ofβ-galactosidase andβ-hexosaminidase might enhance the shelf life of mango fruits.

scholarly journals Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking

2016 ◽  
Vol 24 (2) ◽  
pp. 121 ◽  
Author(s):  
S. Mancini ◽  
G. Preziuso ◽  
G. Paci
Keyword(s):  
Ascorbic Acid ◽  
Lipid Oxidation ◽  
Antioxidant Capacity ◽  
Storage Time ◽  
Curcuma Longa ◽  
Thiobarbituric Acid ◽  
Antioxidant Effect ◽  
Thiobarbituric Acid Reactive Substances ◽  
Reducing Ability ◽  
Tbars Values

<p>The aim of this study was to evaluate the effects of turmeric powder and ascorbic acid on lipid oxidation and antioxidant capacity in cooked rabbit burgers. The burgers were derived from 3 different formulations (C, control, with no additives; Tu with 3.5% of turmeric powder and AA with 0.1% of ascorbic acid) and were stored at 4°C for 0 and 7 d and cooked. The lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and antioxidant capacity (2,2-azinobis-[3 ethylbenzothiazoline-6-sulfonic acid] {ABTS}, 1,1-diphenyl-2-pircydrazyl [DPPH] and ferric reducing ability [FRAP]) were evaluated. A significant interaction between storage time and formulation (P&lt;0.001) was observed for DPPH, FRAP and TBARS in cooked burgers. At day 0 and day 7, the DPPH value was higher in Tu and AA compared to C burgers. At day 0, C showed a lower level of FRAP than the Tu and AA burgers. At day 7, the FRAP values tended to decrease but remained significantly higher in Tu and AA compared to C burgers. Lipid oxidation at day 0 in Tu and AA showed lower TBARS values compared to C burgers. The addition of 3.5% turmeric powder in rabbit burgers exerts an antioxidant effect during storage and it seems more effective in controlling lipid oxidation than ascorbic acid after cooking.</p>

scholarly journals Study on Varying Salt Level and Storage Time on Physico-Chemical and Sensory Quality of Beef Nugget

2014 ◽  
Vol 24 (1-2) ◽  
pp. 149-158
Author(s):  
MAK Talukder ◽  
MA Hashem ◽  
SME Rahman ◽  
MS Islam ◽  
MM Hossain ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Salt Level ◽  
Physico Chemical ◽  
Significant Difference ◽  
Different Temperatures ◽  
And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of beef nugget. For this purpose nugget samples were divided into two parts; one is called fresh nugget and another is preserved nugget at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level). The preserved samples were stored at 4oC and -20oC. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21th day and samples preserved at -20oC were stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day of preservation. Dry matter and Ash content of all the samples increased significantly (P<0.01) with the advancement of storage time and salt level. CP% of fresh samples was 22.31, 20.55, 20.13 and 20.55 at 0, 1.5, 3 and 5% salt concentration. CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Highly significant difference is observed in preserved samples than in fresh samples at different salt levels. Fresh nugget treated with 1.5% salt found to be more acceptable in terms of sensory evaluation. So we recommend fresh nugget to be best for consumption.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19280 Progress. Agric. 24(1&2): 149 - 158, 2013

scholarly journals COMPARATIVE STUDY OF THE ANTIOXIDANT CAPACITY IN GREEN TEA BY EXTRACTION AT DIFFERENT TEMPERATURES OF FOUR BRANDS SOLD IN COLOMBIA

Revista Vitae ◽  
2017 ◽  
Vol 24 (2) ◽  
pp. 133-145 ◽  
Author(s):  
Luz Stella Ramírez Aristizabal ◽  
◽  
Aristófeles ORTÍZ ◽  
María Fernanda Restrepo Aristizabal ◽  
Juan Felipe Salinas Villada ◽  
...  
Keyword(s):  
Comparative Study ◽  
Antioxidant Capacity ◽  
Green Tea ◽  
Different Temperatures

scholarly journals The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Mariela C Bustos ◽  
Lina Marcela Agudelo-Laverde ◽  
Florencia Mazzobre ◽  
Pilar Buera
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Storage Time ◽  
Storage Temperature ◽  
Reducing Power ◽  
Color Changes ◽  
C Storage ◽  
White Cabbage ◽  
The Relationship ◽  
Reducing Capacity

Aqueous vegetable extracts from Allium and Brassica families were assayed for antibrowning capacity and related to their anti-radical and reducing power activities. The treatment  of mushrooms and avocado slices, with white cabbage, cauliflower, garlic and scallion extracts, reduced color changes during storage at 4 °C and -18 °C. Storage temperature and the type of extract employed influenced change of color variables. The contribution of polyphenols on measured antioxidant activity of extracts was also discussed. Allium antibrowning properties were closely related to antioxidant capacity, while the Brassica extracts were less effective. Treatment with Allium extracts extended the storage time of frozen and refrigerated mushrooms and avocado slices, in comparison with untreated samples.

Method for quantification of antioxidant capacity of processed fruit juices exploring the formation of the Fe(II)/3-hydroxy-4-nitroso-2,7-naphthalenedisulfonic complex

2019 ◽  
Vol 97 (1) ◽  
pp. 61-66
Author(s):  
Maryane Woth de Souza ◽  
Horacio Dorigan Moya
Keyword(s):  
Ascorbic Acid ◽  
Acid Solution ◽  
Antioxidant Capacity ◽  
Spectrophotometric Method ◽  
Positive Relationship ◽  
Fruit Juice ◽  
Reference Method ◽  
Complex Method ◽  
Ascorbic Acid Solution ◽  
Total Antioxidant

The formation of the Fe(NRS)34− complex was used in a modified spectrophotometric method to quantify the total antioxidant capacity (TAC) of processed fruit juice samples. The procedure is based on the reduction of Fe(III) to Fe(II) in aqueous buffered solution (Tris; pH 8.0) containing the 3-hydroxy-4-nitroso-2,7-naphthalenedisulfonic acid (H2NRS). The absorbance values at 730 nm (A730 nm) of the Fe(NRS)34− complex obtained with juice samples were compared with A730 nm values obtained with a standard ascorbic acid solution and then subsequently used to quantify and express the TAC of the samples. Good positive relationship between TAC values in the analysed samples (grape, orange, passion fruit, cashew, peach, and strawberry) was found for both the Fe(NRS)34− complex method (proposed method) and ABTS•+ radical-free method (used as reference method). The TAC values obtained with Fe(NRS)34− and ABTS•+ also showed a positive correlation with the Folin–Ciocalteu index values. Fructose, glucose, BHT, and BHA did not interfere in the TAC quantification of the processed fruit juice samples with the proposed method. However, ascorbic acid (natural or added as additive, E300) and its derivatives (E301, E302, E303, E315, and E316) did interfere positively. As a 10-fold dilution is required and the absorbance measurements are performed at 730 nm, the proposed method was not subject to colour interference from the tested samples. The procedure suggested here is simple, easy to perform, reproducible, does not use organic solvents, and does not need expensive equipment.

scholarly journals PENANGANAN IKAN NILA (Oreochromis niloticus) HIDUP DENGAN DENGAN MENGGUNAKAN ES SEBAGAI PENGAWET

2017 ◽  
Vol 5 (3) ◽  
pp. 80
Author(s):  
Mafrian Kris Maraja ◽  
Netty Salindeho ◽  
Jenki Pongoh
Keyword(s):  
Mortality Rate ◽  
Storage Time ◽  
Storage Temperature ◽  
Cold Chain ◽  
Optimum Time ◽  
Live Fish ◽  
Randomized Design ◽  
Different Temperatures ◽  
Completely Randomized Design ◽  
And Storage

Imotilization of fish is one way of handling techniques by using low temperature (cooling). Cooling (cold chain) is applied to transport live fish so that the weight of the load during transportation could be reduced and fish do not experience stress during transportation. This technique is more advantageous when compared with the wet transportation system by using water. After the fish fainted, fish could be re-awakened by returning the fish to the pond with the aid of sufficient aeration to facilitate fish regain consciousness. This study aims to determine the rate of stunning, the speed of awareness, and mortality of nile tilapia fish which was treated and stored at different temperatures and times. This study used a factorial completely randomized design (RAL) with 2 treatments namely, storage method (A) treatment consisting of 2 storage levels (Temperature 10-12 ° C and 14-16 ° C); and storage time (B) consisting of 4 levels (2, 4, 6 and 8 hours). The optimum time of fainting fish is at a temperature of 14-16 ° C that is 8.19 min. For re-awakening, the optimum time is 48 seconds when fish was stored for 2 hours. The best mortality rate was achieved at storage temperature ± 14-16 ° C because after 6 hours storage the mortality rate was only 20.8%, but by the maximum storage (8 hours) the mortality has reached 87.5%, Meanwhile at a storage temperature of ± 10-12 ° C, the mortality has reached 50% after 6 hours and 100% at 8 hours.Pemingsanan ikan merupakan salah satu cara teknik penanganan dengan pengunaan suhu rendah (pendinginan). Pemingsanan dengan suhu rendah diaplikasikan untuk transportasi ikan hidup dengan tujuan mengurangi berat beban selama transportasi dan supaya ikan tidak mengalami stress selama transportasi. Teknik ini lebih menguntungkan jika dibandingkan dengan transportasi sistem basah dengan menggunakan air. Setelah dipingsankan ikan kembali disadarkan dengan mengembalikan ikan ke kolam air habitatnya dengan dibantu aerasi yang cukup agar ikan kembali sadar. Penelitian ini bertujuan untuk mengetahui kecepatan pemingsanan, kecepatan penyadaran, dan mortalitas ikan nila yang dipingsankan dan disimpan pada suhu dan waktu berbeda. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktorial dengan 2 perlakuan yaitu, perlakuan metode penyimpanan (A) yang terdiri atas 2 taraf penyimpanan (Suhu 10–12°C dan 14–16°C); perlakuan lama penyimpanan (B) yang terdiri atas 4 taraf (2, 4, 6 dan 8 jam). Waktu optimum kecepatan pingsan adalah pada suhu 14–16°C yaitu 8,19. Untuk penyadaran kembali, waktu optimumnya adalah 48 detik, pada ikan nili yng disimpan 2 jam. Pada penyimpanan suhu ±14-16°C didapat tingkat mortalitas terbaik karena sampai penyimpanan 6 jam tingkat mortalitasnya hanya 20,8%, namun sampai penyimpanan maksimum ( 8 jam) sudah mencapai 87,5%, sedangkan pada suhu penyimpanan ±10-12°C , setelah 6 jam mortalitasnya sudah mencapai 50% dan saat 8 jam tingkat mortalitasnya sudah mencapai 100%.

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