scholarly journals Study Regarding the Production and Characterization of Rose Petal Jam Enriched with Saint John`s Wort (Hypericum Perforatum) Essential Oil

2014 ◽  
Vol 71 (1) ◽  
pp. 11
Author(s):  
Maria Doinita Bors ◽  
Georgiana Smaranda Petrut ◽  
Maria Tofana ◽  
Sonia Socaci ◽  
Anca Farcas
Keyword(s):  
Essential Oil ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Dry Matter ◽  
Volatile Oil ◽  
Ash Content ◽  
Total Sugar ◽  
Rose Petal ◽  
The Rose

The  purpose of this study was to extract the volatile oil from St. John's wort and use it to obtain a new product with improved qualities and real health benefits. In order to characterize the innovative product, several physicochemical analyses were conducted (dry matter, ash content, total sugar, total acidity, vitamin C, flavonoid content and antioxidant capacity). Also the consumer perception was followed by conducting a sensory analysis. The study revealed that the adition of H. perforatum essential oil in the rose petal jam imporved the vitamin C and flavoinoid content and also the antioxidant capacity of the product, meanwhile the  dry matter, ash content and total sugar determinations were normal for the free pectin jam category.

scholarly journals Evaluation of major nutritional components and phytochemical screening of four different Bangladeshi branded unifloral honey and their brine shrimp toxicity study

2016 ◽  
Vol 4 (2) ◽  
pp. 227
Author(s):  
Md. Mahmodul Hasan ◽  
Md.Jahirul Islam ◽  
Subodh Kumar Sarkar ◽  
Nurul Absar
Keyword(s):  
Vitamin C ◽  
Specific Gravity ◽  
Crude Protein ◽  
Dry Matter ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Water Soluble ◽  
Total Carbohydrate ◽  
Black Cumin ◽  
Unifloral Honey

The research work was conducted to investigate the biochemical composition of four different Bangladeshi branded unifloral honey. The honey from Litchi (Litchi chinensis), Black cumin (Nigella sativa), Coriander (Coriandrum sativum), Mustard (Brassica campestris) were used. We investigated color, pH, Moisture, Dry matter ,Specific gravity, Total sugar, Reducing sugar, Non reducing sugar, Crude protein, Water soluble protein, Lipid, Ash, Total Carbohydrate, Metabolizable energy, Vitamin C and minerals content. The result revealed the presence of nutrient constituent among the varieties comprising pH(3.47 to 4.06),specific gravity(1.32 to 1.37),dry matter(85.2 to 86.6%), moisture(13.4 to 14.7%),ash(0.64 to 0.66%),lipid(0.14 to 0.16%),crude protein(0.63 to 0.73%), total carbohydrate(83.70 to 85.18%), metabolizing energy(2763.59 to 2808.95Kcal/Kg),total sugar(77.36 to 81.2%),reducing sugar(60.5 to 63.03%),non-reducing sugar(16.61 to 18.17%),vitamin C (4.63 to 6.36mg%), and minerals such as Calcium(6.36 to 7.87mg%) and Iron(1.62 to 1.89mg%) respectively. Moreover, alkaloids, flavonoids found in all varieties but only polyphenols was absent in Black cumin varieties. In the cytotoxic activity studies, LC50 values were obtained in the range of 4800 to 4966.7µg/ml.

scholarly journals Vitamin C and Total Sugar Content Characterization on 31 Accessions of Banana Collection of Banana Germplasm Plants of Yogyakarta

2017 ◽  
Vol 6 (2) ◽  
pp. 53
Author(s):  
Siti Dewi Indrasari ◽  
Kristamtini Kristamtini ◽  
Endang Wisnu Wiranti
Keyword(s):  
Vitamin C ◽  
Nutritional Value ◽  
Sugar Content ◽  
High Standard ◽  
Morphological Characterization ◽  
Total Sugar ◽  
Agricultural Technology ◽  
Total Sugar Content ◽  
Important Character

<p>Banana is one of the tropical fruits that people like because it tastes good and contains good nutritional value that beneficial for health.  The content of vitamin C and total sugar are an important character to complete the morphological characterization of banana accession that can be utilized by breeders in choosing accession as parent. The study aimed to determine the content of vitamin C and total sugar on 31 accessions of banana collection of Banana Germplasm Plants of Yogyakarta. The research was conducted at Banana Germplasm Plantation and Laboratory of Agricultural Technology Production of Gadjah Mada University, Yogyakarta from January to December 2016. The results indicated that 31 banana accessions showed their susceptibility to vitamin C content 60.42 <span style="text-decoration: underline;">+</span> 39.22 mg / 100 g and total sugar 22.06 <span style="text-decoration: underline;">+</span> 16.01%. High standard deviation values indicate the large diversity of banana accessions that were characterized, indicating that the accessions of each characterized banana were separate accessions of one another.</p>

Ingestion and Excretion of Eucalyptus Punctata D.c. And Its Essential Oil by the Koala, Phascolarctos Cinereus (Goldfuss).

1975 ◽  
Vol 23 (2) ◽  
pp. 169 ◽  
Author(s):  
IH Eberhard ◽  
J Mcnamara ◽  
RJ Pearse ◽  
IA Southwell
Keyword(s):  
Essential Oil ◽  
Infrared Spectra ◽  
Dry Matter ◽  
Volatile Oil ◽  
Phascolarctos Cinereus ◽  
Dry Matter Digestibility

Ingestion and excretion by P. cinereus was followed in four captive animals feeding on an exclusive diet of E. punctata punctata. The apparent dry matter digestibility of the leaves was 60%. Distillation of the ingesta and excreta showed that only 7-30% of the volatile oil ingested was excreted in a steam-volatile form in the faeces and only 1% in the urine. Gas-liquid chromatograms and infrared spectra of these oils are discussed.

scholarly journals PENGARUH PENAMBAHAN TERUNG BELANDA (Solanum betaceum Cav.) TERHADAP KARAKTERISTIK MARSHMALLOW

2018 ◽  
Vol 7 (1) ◽  
pp. 23
Author(s):  
Ni Putu Anita Devi ◽  
Putu Ari Sandhi W ◽  
Ni Made Yusa
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Score Test ◽  
Ash Content ◽  
Total Sugar ◽  
Fruit Pulp ◽  
Total Anthocyanin ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Solanum Betaceum

The aim of this research is to know the effect of the addition of tamarillo (Solanum betaceum Cav) to marshmallow characteristic, and to determine the addition of the best tamarillo to produce the best characteristic marshmallow. The experimental design used was Completely Randomized Design (RAL) by treatment with fruit pulp tamarillo as follows: 30 %, 40 %, 50 %, 60 %, 70 % and 80 %. Each treatment was repeated three times to obtain 18 experimental units. The results showed that the addition of tamarillo showed significant effect on water content, ash content, total anthocyanin, vitamin C, total sugar, elasticity, color score test, taste score test, texture score test, aroma and overall acceptance and no significant effect on color hedonic test and taste hedonic test. The best characteristic of marshmallow was obtained from the addition of tamarillo of 30 g with water content of 19.44%, ash content of 0.08%, total anthocyanin 0.44 mg / L, vitamin C 8.20 mg / 100g, total sugar 75.15%, elasticity of 1.47 N, color (rather pink and rather like), aroma (rather like), texture (very chewy and like), taste (sweet and rather like), overall acceptance (like).

scholarly journals Development of functional beverage from wheat grass juice

2016 ◽  
Vol 73 (2) ◽  
pp. 155 ◽  
Author(s):  
Liana Claudia SALANTA ◽  
Maria TOFANA ◽  
Boglarka DOMOKOS ◽  
Sonia A. SOCACI ◽  
Carmen R. POP ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Healthy Lifestyle ◽  
Sour Taste ◽  
High Concentrations

The juice from wheat grass is called "green blood" and is an excellent detoxifying, facilitating the elimination of toxins and fats from body. In the form of fresh juice, it has high concentrations of chlorophyll, active enzymes, vitamins and other nutrients. The aim of this work was the development and characterization of a functional beverage from green wheat juice by adding apple and limes. The antioxidant capacity, vitamin C, polyphenols and flavonoids content were quantified by using spectrophotometry. The final product was pasteurized and evaluated by the content of bioactive compounds during storage at intervals of 7 and 14 days. During storage there were found slight decreases of the contents of bioactive compounds. The juice obtained has a sweet-sour taste, a unique flavor and a very pleasant smell. This product targets all categories of consumers and represents an ideal morning snack for those who are concerned about a healthy lifestyle.

scholarly journals Stability of showing of biochemical traits of courgette fruits under different conditions of growing linear material

2020 ◽  
Vol 11 (3) ◽  
pp. 70-79
Author(s):  
S. I. Kondratenko ◽  
◽  
T. V. Shevchenko ◽  
O. V. Sergienko ◽  
O. P. Samovol ◽  
...  
Keyword(s):  
Vitamin C ◽  
Dry Matter ◽  
Climatic Conditions ◽  
Matter Content ◽  
Total Sugar ◽  
Dry Matter Content ◽  
Organic Cultivation ◽  
Linear Material ◽  
The Creation ◽  
Growing Conditions

In connection with the development of organic vegetable growing in Ukraine, the topical issue of courgette breeding is the creation of varieties and hybrids of F1 with maximum adaptability to soil and climatic conditions of cultivation. The purpose of research is to identify genetic sources for the breeding of courgette with a stable manifestation of biochemical characteristics of the fruit. Breeding work was carried out with 20 lines of courgette of different geographical origin. Evaluation of linear genotypes was performed on the following indicators – general (GACi) and specific adaptive capacity (SACi), relative stability (Sgi), coefficient of ecological plasticity (bi) and selection value (BVGi). Courgette lines with a high content of dry matter, total sugar and vitamin C in fruits in the phase of technical ripeness have been created. Among them, 2 highly adaptive lines, which simultaneously exceeded the standard variety Chaklun in terms of dry matter content (4.46… 4.71%) and total sugar (2.77… 2.84%). Highly adaptive lines, better than the standard grade for the manifestation of one feature - the dry matter content – 1 line (4.58%), total sugar – 3 lines (2.72… 2.77%), vitamin C – 2 lines 14.93… 15.55 mg / 100 g). Low dependence on growing conditions at the same time on the manifestation of 2 traits (dry matter content and vitamin C in the fruit) was demonstrated by 3 lines (-1 Less than bi Greater than 1). The obtained lines are a valuable source material for the creation of varieties and hybrids of courgette F1, suitable for organic cultivation technologies with high quality fruits in the phase of technical maturity.

scholarly journals Effects of grafting on different rootstocks on tomato fruit yield and quality

2011 ◽  
Vol 38 (No. 4) ◽  
pp. 142-149 ◽  
Author(s):  
A. Turhan ◽  
N. Ozmen ◽  
M.S. Serbeci ◽  
V. Seniz
Keyword(s):  
Vitamin C ◽  
Dry Matter ◽  
Tomato Fruit ◽  
Fruit Weight ◽  
Total Sugar ◽  
Fruit Yield ◽  
Soluble Solids ◽  
Index Number ◽  
Tomato Production ◽  
Significant Difference

The aim of the study was to find effects of tomato grafting on another cultivar. The tomato cultivars used as scions were Yeni Talya, Swanson and Beril. Cultivars used as rootstocks were Beaufort and Arnold. Cleft grafting methods were applied. The following characteristics of grafted and nongrafted plants were recorded: fruit index, number of fruits/truss, fruit weight, fruit yield, dry matter, pH, concentration of soluble solids, titratable acidity, total sugar and lycopene and vitamin C. The results showed that fruit yield and fruit index, number of fruits/truss and fruit weights were improved by grafting. Fruit quality, measured in terms of dry matter, concentration of soluble solids, total sugar, and vitamin C content, was lower in the fruits of grafted plants than in nongrafted ones. No significant difference in lycopene and pH content was found. Titratable acid content was improved by grafting. A positive effect of grafting was recorded when Beaufort was used as rootstock. These results showed that grafting could be an advantageous alternative in tomato production.

scholarly journals CHEMICAL CHARACTERIZATION OF THE ACTIVE CONSTITUENTS PRESENT IN DIFFERENT FORMS OF EMBLICA OFFICINALIS (AMLA)

2014 ◽  
Vol 1 (2) ◽  
pp. 58-64
Author(s):  
Gunavathy N ◽  
Subarna A
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Phosphorus Content ◽  
Chemical Characterization ◽  
Chemical Characteristics ◽  
Emblica Officinalis ◽  
Total Antioxidant ◽  
Calcium And Phosphorus

The chemical characteristics of different forms of Emblica officinalis - fresh amla, sweet amla, dried amla, salted amla and lehyam - were analyzed for total phenol, vitamin C, carbohydrate, fat and total antioxidant capacity. The ash of the respective samples was used to determine the iron, calcium and phosphorus content. Higher percentage of total antioxidant capacity was observed in all the samples, which depends on the concentration of the phenolic compounds. In conclusion it can be stated that the vitamin C content (361.90mg/100g) and iron content (0.012mg/100mg) were higher in fresh form of Emblica officinalis whereas dried amla showed higher level of phosphorus (0.14%), phenolic acids (10%) compared to all other form of Emblica officinalis.

scholarly journals Biochemical characterization of fruits of Lycium spp. in Ukraine

2021 ◽  
Vol 12 (1) ◽  
pp. 71-77
Author(s):  
M. Zhurba ◽  
O. Vergun ◽  
S. Klymenko ◽  
I. Szot
Keyword(s):  
Vitamin C ◽  
Dry Matter ◽  
Biochemical Characterization ◽  
Sugar Content ◽  
Botanical Garden ◽  
Dry Matter Content ◽  
Carotene Content ◽  
Yellow Colour ◽  
Β Carotene

Fruits of Lycium possess therapeutic properties due to which they are used in traditional and folk medicine and can be used as a kind of functional food. The objective of this study was to evaluate the biochemical characterization of Lycium L. (L. barbarum L., L. chinense Mill. and L. truncatum Y. C. Wang) fruits for 16 cultivars and varieties from the collections in the M. M. Gryshko National Botanical Garden of NAS of Ukraine (Kyiv). This study was aimed at determining the concentration of nutrients in the Lycium fruits. Individual genotypes of three Lycium species: L. barbarum, L.chinense, and L. truncatum, differed in such features as the content of dry matter, sugars, vitamin C, β-carotene, acidity, and tannins in the fruit. Fruits of Lycium spp. are a valuable source of nutrients such as vitamin C (4.38–121.0 mg 100g–1 FW), β-carotene content (1.45–5.52%), and tannin (0.12–1.34%). The sugar content (13.83–20.87%) and acidity of the fruit (0.23–4.62%) meet the consumers' requirements for fresh fruit. The cultivar Amber Sweet (L. chinense) had fruits of which the similarities between biochemical characteristics of different studies genotypes were the lowest. The cv. Amber Sweet was characterized by fruit with high sugar content, very high vitamin C content, average acid content, low tannins and β-carotene content, and the lowest dry matter content. Furthermore, a distinctive feature of the other tested genotypes was the yellow colour of the fruit. The data obtained can be used for further selective work.

scholarly journals Chemical investigation of the volatile components of shade-dried petals of damask rose (Rosa damascena Mill.)

2011 ◽  
Vol 63 (4) ◽  
pp. 1111-1115 ◽  
Author(s):  
Swaroop Verma ◽  
Chandra Padalia ◽  
Amit Chauhan
Keyword(s):  
Essential Oil ◽  
Volatile Oil ◽  
Aliphatic Hydrocarbons ◽  
Volatile Components ◽  
Rosa Damascena ◽  
Fresh Flower ◽  
Phenyl Ethyl Alcohol ◽  
Rose Petal ◽  
Oil Water ◽  
Damask Rose

Roses are always appreciated because of their inimitable aroma, many uses and of course their beauty. In addition to the different damask rose (Rosa damascena Mill.) products (oil, water, concrete, absolute, gulkand etc.), its dried petals are also used for various health purposes. The hydrodistilled volatile oil and water of shade-dried damask rose petals were investigated by GC and GC-MS. The predominant components of tThe essential oil and rose water were aliphatic hydrocarbons (56.4 and 46.3%), followed by oxygenated monoterpenes (14.7 and 8.7%). The main aliphatic hydrocarbons of the essential oil and rose water were heneicosane (19.7 and 15.7%), nonadecane (13.0 and 8.4%), tricosane (11.3 and 9.3%) and pentacosane (5.3 and 5.1%) while the content of 2-phenyl ethyl alcohol was 0.4% and 7.1% in the essential oil and rose water, respectively. The chemical composition of the dried rose petal volatiles is quite different from fresh flower volatiles.

Sign in / Sign up

Export Citation Format

Share Document