scholarly journals Characterization of Grape and Apple Peel Wastes’ Bioactive Compounds and Their Increased Bioavailability After Exposure to Thermal Process

2017 ◽  
Vol 74 (2) ◽  
pp. 80 ◽  
Author(s):  
Lavinia Florina CĂLINOIU ◽  
Laura MITREA ◽  
Gabriela PRECUP ◽  
Maria BINDEA ◽  
Bogdan RUSU ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
Bioactive Compounds ◽  
Thermal Process ◽  
Apple Peel ◽  
Before And After ◽  
Total Antioxidant ◽  
Grape Waste ◽  
Apple Peels ◽  
Red Grape

80% of the grape harvest is used in the winemaking industry, resulting in huge amounts of waste which are still rich in phenolic compounds, while the same percentage of polyphenols are found in apple peel, whose total antioxidant capacity is five-to-six-fold higher than that of apple flesh. The aim of this research is the characterization of grape and apple peels waste, before and after the thermal treatment (10 minutes, 80°C), with respect to its bioactive compounds to evaluate their potential enhancement with respect to bioavailability. Based on the obtained results, the highest antioxidant activity and phenolic content was exhibited by thermally processed red-grape waste. After the thermal treatment, the caffeic acid 4-O-glucoside increased with a 27% in apple waste. As a conclusion, the grape and apple peels waste can be exploited for their bioactive compounds after the thermal process, whose bioavailability increased and can be added in food formulations as health promoting products.

Characterization of silica polymorphs in kaolins by X-ray diffraction before and after phosphoric acid digestion and thermal treatment

2005 ◽  
Vol 552 (1-2) ◽  
pp. 201-206 ◽  
Author(s):  
Sibel Kahraman ◽  
Müşerref Önal ◽  
Yüksel Sarıkaya ◽  
İhsan Bozdoğan
Keyword(s):  
Thermal Treatment ◽  
Phosphoric Acid ◽  
Acid Digestion ◽  
X Ray Diffraction ◽  
X Ray ◽  
Before And After

scholarly journals Improvement of the photoinduced birefringence in azopolymer PAZO doped with TiO2 nanoparticles via thermal treatment

2019 ◽  
Vol 5 (1) ◽  
pp. 19-23
Author(s):  
Georgi Mateev ◽  
Lian Nedelchev ◽  
Anton Georgiev ◽  
Dimana Nazarova
Keyword(s):  
Thin Films ◽  
Particle Size ◽  
Thermal Treatment ◽  
Thermal Process ◽  
Primary Particle ◽  
Primary Particle Size ◽  
Nanocomposite Films ◽  
Photoinduced Birefringence ◽  
Before And After ◽  
Absorbance Spectra

Abstract We present a study of the photoinduced birefringence in nanocomposite films of the azopolymer PAZO (poly[1-[4-(3-carboxy-4-hydroxyphenylazo)benzenesulfon amido]-1,2-ethanediyl, sodium salt]) doped with TiO2 nanoparticles (NP) with different concentrations before and after thermal annealing. The NP represent nanopowder with primary particle size 21 nm. The concentration of the NP was varied from 0% (non-doped azopolymer film) to 5 wt%. The thermal process, applied to the nanocomposite films, includes 1 h heating at 200°C. Previous studies of PAZO show that the polymer is stable up to 270°C. We study the dependence of the maximal birefringence induced with He-Cd laser (λ= 442 nm) on the concentration of the TiO2 NP in the azopolymer thin films as well as thermal effect on the absorbance spectra of the thin films. As indicated by our results, the birefringence is higher for the thermally annealed samples. An increase of the photoinduced birefringence is also observed for the nanocomposite layers with 1% NP for the non-annealed films, and with 2% NP for the annealed films.

Partial characterization of white cabbages (Brassica oleracea var. capitata f. alba) from different regions by glucosinolates, bioactive compounds, total antioxidant activities and proteins

LWT ◽  
2008 ◽  
Vol 41 (1) ◽  
pp. 1-9 ◽  
Author(s):  
Barbara Kusznierewicz ◽  
Agnieszka Bartoszek ◽  
Lidia Wolska ◽  
Jerzy Drzewiecki ◽  
Shela Gorinstein ◽  
...  
Keyword(s):  
Brassica Oleracea ◽  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Partial Characterization ◽  
Total Antioxidant

scholarly journals Production and characterization of acetic fermentation with different fruit peels

2021 ◽  
Vol 10 (14) ◽  
pp. e84101421878
Author(s):  
Sérgio Luis Melo Viroli ◽  
Sérgio Guimarães Viroli ◽  
Nelson Pereira Carvalho ◽  
Delma Pereira da Silva Bernardi ◽  
Rachel Gomes Coelho
Keyword(s):  
Principal Component ◽  
Dry Extract ◽  
Volatile Acidity ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Apple Peel ◽  
Acetic Fermentation ◽  
Apple Peels ◽  
The Relationship

Acetic fermentation or vinegar is the product obtained from fermented alcoholic wort, cereals or hydroalcoholic mixture with a minimum volatile acidity of 4g/100m.L-1. The present study produced, characterized and correlated the total dry extract with the density of the acetic fermented produced from the pineapple and apple peels. The fermentation process used pineapple and apple peel with culture medium, 10% hydroalcoholic solution, room temperature between 28 ± 2°C and irrigation 4 (four) times a day, without aeration for 12 days. Physico-chemical determinations of volatile acidity, density, dry extract, pH and alcohol content at 20°C were performed. The ANOVA variance analysis and the 5% Tukey test identified a difference between the analyzed acetic fermented. The acetic fermentations analyzed showed results within the established by Brazilian legislation. The relationship between the physical-chemical variables and the acetic fermented was studied by Principal Component Analysis (PCA). It was obtained that, with 5 components, more than 97.9% of the variability of the data were explained. There was a significant correlation between dry extract and vinegar density. The acetic fermented produced have similar physical-chemical characteristics to those produced industrially, which makes them suitable for consumption as commercial vinegars.

Influence of thermal treatment on photoluminescent properties of PP/PbS/CdS nanocomposites

2020 ◽  
Vol 34 (06) ◽  
pp. 2050038
Author(s):  
M. A. Ramazanov ◽  
Angelo Chianese ◽  
F. V. Hajiyeva ◽  
A. A. Novruzova
Keyword(s):  
Thermal Treatment ◽  
Thermal Process ◽  
Optical Bandgap ◽  
Luminescence Spectra ◽  
Before And After ◽  
Different Temperatures ◽  
Luminescent Centers ◽  
Cds Nanocomposites ◽  
Very High ◽  
High Luminescence Intensity

This paper deals with an investigation on the photoluminescence (PL) properties of PP+PbS/CdS nanocomposites at different temperatures ([Formula: see text], [Formula: see text] and [Formula: see text]) under vacuum. The optical bandgap was calculated on the basis of the spectra of UV absorption and it was shown that after thermal treatment the nanocomposites optical bandgap changed. The change has been attributed to the modification of the upper molecular structure of the polymer matrix due to the thermal process. The luminescence spectra of nanocomposites before and after thermal treatment at different temperatures ([Formula: see text], [Formula: see text] and [Formula: see text]) under vacuum were also measured and discussed. A very high luminescence intensity was observed after thermal treatment at [Formula: see text] temperature. This was attributed to the luminescent centers’ increase and the optimal structure formation.

scholarly journals Multi-Sensor Characterization of Sparkling Wines Based on Data Fusion

Chemosensors ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 200
Author(s):  
Anais Izquierdo-Llopart ◽  
Javier Saurina
Keyword(s):  
Data Fusion ◽  
Organic Acids ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Sensor Data ◽  
Data Set ◽  
Total Antioxidant ◽  
Red Grape ◽  
Grape Varieties

This paper is focused on the assessment of a multi-sensor approach to improve the overall characterization of sparkling wines (cava wines). Multi-sensor, low-level data fusion can provide more comprehensive and more accurate vision of results compared with the study of simpler data sets from individual techniques. Data from different instrumental platforms were combined in an enriched matrix, integrating information from spectroscopic (UV/Vis and FTIR), chromatographic, and other techniques. Sparkling wines belonging to different classes, which differed in the grape varieties, coupages, and wine-making processes, were analyzed to determine organic acids (e.g., tartaric, lactic, malic, and acetic acids), pH, total acidity, polyphenols, total antioxidant capacity, ethanol, or reducing sugars. The resulting compositional values were treated chemometrically for a more efficient recovery of the underlaying information. In this regard, exploratory methods such as principal component analysis showed that phenolic compounds were dependent on varietal and blending issues while organic acids were more affected by fermentation features. The analysis of the multi-sensor data set provided a more comprehensive description of cavas according to grape classes, blends, and vinification processes. Hierarchical Cluster Analysis (HCA) allowed specific groups of samples to be distinguished, featuring malolactic fermentation and the chardonnay and red grape classes. Partial Least Squares-Discriminant Analysis (PLS-DA) also classified samples according to the type of grape varieties and fermentations. Bar charts and complementary statistic test were performed to better define the differences among the studied samples based on the most significant markers of each cava wine type. As a conclusion, catechin, gallic, gentisic, caftaric, caffeic, malic, and lactic acids were the most remarkable descriptors that contributed to their discrimination based on varietal, blending, and oenological factors.

Chemical Characterization of GPC Fractions of Athabasca Bitumen Asphaltenes Isolated before and after Thermal Treatment†

2005 ◽  
Vol 19 (4) ◽  
pp. 1399-1404 ◽  
Author(s):  
Heather Dettman ◽  
Adrienne Inman ◽  
Sara Salmon ◽  
Kerry Scott ◽  
Bryan Fuhr
Keyword(s):  
Thermal Treatment ◽  
Chemical Characterization ◽  
Athabasca Bitumen ◽  
Before And After

scholarly journals Characterization of rutin, phenolic compounds and antioxidant capacity of pulps and by-products of tropical fruits

2020 ◽  
Vol 9 (4) ◽  
pp. e42942812
Author(s):  
Leilanne Márcia Nogueira Oliveira ◽  
Larissa Morais Ribeiro da Silva ◽  
Ana Cristina Silva de Lima ◽  
Raimundo Rafael de Almeida ◽  
Nágila Maria Pontes Silva Ricardo ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
High Performance ◽  
Food Industry ◽  
Industrial Process ◽  
Tropical Fruits ◽  
Total Polyphenols ◽  
New Information ◽  
Total Antioxidant ◽  
By Products

In recent years the consumption of tropical fruits has increased, mainly due to their health benefits. This study aimed to identify and quantify the content of rutin using high performance liquid chromatography (HPLC) and other bioactive compounds in the pulp and in the by-products of tropical fruits from Brazil (acerola, guava, mango and caja-umbu). The levels of total polyphenols (Folin-Ciocaulteau), yellow flavonoids, anthocyanins and total antioxidant activity (ABTS method) were also analyzed. The results shows the large amount of bioactive compounds found in by-products, that have beneficial properties for health, and which are mostly wasted. The presence of rutin was observed in all pulps and by-products, but it was highest in the by-product of caja-umbu and acerola pulp. This study provides new information about the content of rutin in the pulp and by-products of tropical fruits, which is essential for future applications in the food industry. Moreover, it contributes to the recovery of by-products from the agro-industrial process.

An Electron Microscope Study of Interdiffusion and Compound Formation in Ta-Au Thin Films

1973 ◽  
Vol 31 ◽  
pp. 32-33 ◽  
Author(s):  
T. C. Tisone ◽  
S. Lau
Keyword(s):  
Electron Microscope ◽  
Electron Microscope Study ◽  
Thermally Grown Oxide ◽  
Ion Milling ◽  
Compound Formation ◽  
Technology Application ◽  
Transmission Electron ◽  
Before And After ◽  
Au Thin Films

In a study of the properties of a Ta-Au metallization system for thin film technology application, the interdiffusion between Ta(bcc)-Au, βTa-Au and Ta2M-Au films was studied. Considered here is a discussion of the use of the transmission electron microscope(TEM) in the identification of phases formed and characterization of the film microstructures before and after annealing.The films were deposited by sputtering onto silicon wafers with 5000 Å of thermally grown oxide. The film thicknesses were 2000 Å of Ta and 2000 Å of Au. Samples for TEM observation were prepared by ultrasonically cutting 3mm disks from the wafers. The disks were first chemically etched from the silicon side using a HNO3 :HF(19:5) solution followed by ion milling to perforation of the Au side.

Inhibitory effects of bioaccessible anthocyanins and procyanidins from apple, red grape, cinnamon on α-amylase, α-glucosidase and lipase

2020 ◽  
pp. 1-9
Author(s):  
Pınar Ercan ◽  
Sedef Nehir El
Keyword(s):  
Inhibitory Activity ◽  
Digestive Enzymes ◽  
Positive Control ◽  
Anthocyanin Content ◽  
Inhibitory Effects ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Before And After ◽  
Red Grape

Abstract. The goals of this study were to determine and evaluate the bioaccessibility of total anthocyanin and procyanidin in apple (Amasya, Malus communis), red grape (Papazkarası, Vitis vinifera) and cinnamon (Cassia, Cinnamomum) using an in vitro static digestion system based on human gastrointestinal physiologically relevant conditions. Also, in vitro inhibitory effects of these foods on lipid (lipase) and carbohydrate digestive enzymes (α-amylase and α-glucosidase) were performed with before and after digested samples using acarbose and methylumbelliferyl oleate (4MUO) as the positive control. While the highest total anthocyanin content was found in red grape (164 ± 2.51 mg/100 g), the highest procyanidin content was found in cinnamon (6432 ± 177.31 mg/100 g) (p < 0.05). The anthocyanin bioaccessibilities were found as 10.2 ± 1%, 8.23 ± 0.64%, and 8.73 ± 0.70% in apple, red grape, and cinnamon, respectively. The procyanidin bioaccessibilities of apple, red grape, and cinnamon were found as 17.57 ± 0.71%, 14.08 ± 0.74% and 18.75 ± 1.49%, respectively. The analyzed apple, red grape and cinnamon showed the inhibitory activity against α-glucosidase (IC50 544 ± 21.94, 445 ± 15.67, 1592 ± 17.58 μg/mL, respectively), α-amylase (IC50 38.4 ± 7.26, 56.1 ± 3.60, 3.54 ± 0.86 μg/mL, respectively), and lipase (IC50 52.7 ± 2.05, 581 ± 54.14, 49.6 ± 2.72 μg/mL), respectively. According to our results apple, red grape and cinnamon have potential to inhibit of lipase, α-amylase and α-glucosidase digestive enzymes.

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