Total Polyphenol, Flavonoid and Other Bioactive Materials in Different Asparagus Cultivars

The favourable active ingredient composition of numerous vegetables is published frequently; however its value is often influenced by the variety and the given production year. In the current experiment the main aim was to determinate the bioactive materials (total polyphenol, flavonoid, vitamin C, sulphate-S, protein, nitrate-ion) of blanched (white) asparagus for three widely known varieties (‘Cumulus’, ‘Vitalin’, ‘Grolim’), grown on mouldy brown sandy soil, in 3 consecutive years (2012- 2014). A significant difference has been found among the varieties in the average of the observed data. ‘Vitalin’ was prominent with its high total polyphenol (35.16 mg/100 g), vitamin C (59.34 mg/100 g) and flavonoid (0.52 mg/100 g) content. High sulphate-S content - which is characteristic for asparagus - has been measured in the case of ‘Cumulus’ (287.77 mg/100 g), together with the highest protein content (2.23%). The vitamin C content of the spears is significantly influenced by the production year, therefore higher temperature fluctuations had a negative effect on it, which resulted in its value reducing to one-tenth of the best years in some cases (89.06 mg/100 g). Additionally, it has been found that white asparagus develops under etiolated circumstances, it is not inclined to nitrate accumulation, which is well represented by the values under 20 mg/kg. Selecting the proper cultivar is important for raw asparagus extract production, which can be produced only of raw materials rich in bioactive materials (including high sulphur content). In this regard ‘Vitalin’ and ‘Cumulus’ seemed to be the most advantageous choices.

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Increasing of selenium content and qualitative parameters in tomato (Lycopersicon esculentum Mill.) after its foliar application

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1097 ◽

2019 ◽

Vol 13 (1) ◽

pp. 351-358 ◽

Cited By ~ 2

Author(s):

Alena Andrejiová ◽

Alžbeta Hegedűsová ◽

Samuel Adamec ◽

Ondrej Hegedűs ◽

Ivana Mezeyová

Keyword(s):

Vitamin C ◽

Foliar Application ◽

Botanical Garden ◽

Sodium Selenate ◽

Selenium Content ◽

Total Carotenoids ◽

Total Polyphenol ◽

Tomato Fruits ◽

Negative Effect ◽

Positive Effect

The effect of genotype and selenium foliar biofortification in the form of an aqueous solution of sodium selenate on the content of total carotenoids, vitamin C, total polyphenols and selenium content in the tomato fruits was studied. Field experiment was held in the Botanical garden of the Slovak University of Agriculture in 2016. Seven determinant varieties of tomato in the two variants were observed. The results of experiments show that treatment of plants with the dose of Se concentration (150 g Se.ha-1) at the flowering stage significantly increased the total Se content in the in tomato fruits. Foliar application of selenium had a positive effect on the increase of total polyphenol. The influence of Se biofortification on the content of vitamin C and carotenoids was not detected. Selenium foliar fertilization in dosage 150 g.ha-1 is suitable way of tomato fruits enriching in polyphenols, without negative effect on other antioxidants content.

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ESTUDO DE COMPOTAS E DOCES CRISTALIZADOS ELABORADOS COM DIFERENTES ALBEDOS CÍTRICOS

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v23i1.1280 ◽

2005 ◽

Vol 23 (1) ◽

Cited By ~ 1

Author(s):

ROSSANA CATIE BUENO DE GODOY ◽

EDNEIDE LUCIANA SANTIAGO MATOS ◽

ALEXANDRA PEREIRA DOS SANTOS ◽

TATIANE DA SILVA AMORIN

Keyword(s):

Vitamin C ◽

Raw Materials ◽

Preference Test ◽

Titratable Acidity ◽

Soluble Solids ◽

Drying Time ◽

Total Soluble Solids ◽

Significant Difference ◽

Pre Treatment ◽

Sensorial Evaluation

Este trabalho teve por objetivo a avaliação físico-química e sensorial de diferentes albedos cítricos, processados de maneira artesanal na forma de compotas e de produtos cristalizados. As compotas analisadas apresentaram diferença significativa, principalmente, nos valores de pH, sólidos solúveis totais e vitamina C. Nos produtos cristalizados, as principais diferenças ocorreram nos teores de sólidos solúveis totais, acidez total titulável e vitamina C. Nos testes de preferência, tanto a compota quanto o produto cristalizado, elaborados com o albedo de Citrus karnas atingiram maiores médias. Conclui-se que a elaboração de compostos com albedos críticos exige que as matérias-primas sejam testadas, pois respondem de maneiras diferentes quando submetidas ao mesmo processo. Dentre as espécies estudadas, os albedos de Citrus karnas obtiveram melhor desempenho nos testes sensoriais e exigiram menor tempo de secagem. A manutenção dos albedos durante quatro dias em solução de NaCl não foi suficiente para a remoção de naringina, sendo necessário prolongar ou revisar essa etapa do processo. A opção pela fermentação como pré-tratamento das cascas poderá conferir ao produto cristalizado textura mais macia. STUDY OF CRYSTALLIZED FRUITS AND PRESERVES ELABORATED WITH DIFFERENT CITRIC ALBEDOS Abstract This work had as objective the physical-chemical and sensorial evaluation of different citric albedos, processed in a crafty matter, in the form of fruit preserves and of dried crystallized products. The analyzed fruit preserves presented significant difference, mainly, in the pH values, total soluble solids and vitamin C. In the crystallized products, the main differences occurred in the contents of total soluble solids, total titratable acidity and vitamin C. In the preference test, the fruit preserve as well as the crystallized products elaborated with Citrus karnas albedo, reached the highest averages. In conclusion, there is a need to test raw materials once they respond differently when submitted to the same process. Among the studied species, the albedos of Citrus karnas obtained better acting in the sensorial tests for fruit preserves and crystallized products. Besides it requests smaller drying time. The maintenance of the albedos for four days in NaCl solution was not enough for the naringina removal, being necessary to prolong or to revise that stage of the process. The option for the fermentation as pre-treatment of the peels can confer to the crystallized product softer texture.

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DEVELOPMENT OF A RECIPE FOR MULTIFUNCTIONAL JELLY FROM FRUIT AND VEGETABLE RAW MATERIALS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2020.1.14 ◽

2020 ◽

Author(s):

Т.Г. ПРИЧКО ◽

Р.Э. КАЗАХМЕДОВ ◽

Н.В. ДРОФИЧЕВА

Keyword(s):

Vitamin C ◽

Raw Materials ◽

Control Sample ◽

Total Content ◽

Natural Antioxidants ◽

Gelling Agent ◽

Fruit And Vegetable ◽

Organoleptic Evaluation ◽

Vegetable Raw Materials ◽

Ingredient Composition

Разработана рецептура многослойного желе (МЖ) на основе фруктово-овощного сырья пюре из яблок, киви, земляники, стеблей и соцветий брокколи, сока вишни и апельсина. В качестве желирующего агента использовали пищевой агар. Составлены композиции для 4 образцов желейного продукта. По итогам органолептической оценки полученных образцов МЖ лучшим признан образец 4. Исследованы биохимические показатели разработанного МЖ в сравнении с контрольным образцом, приготовленным с использованием воды, концентрированного яблочного сока, сахара, агара пищевого и лимонной кислоты в соответствии с ГОСТ Р 554622013. Установлено, что разработанное МЖ из фруктового и овощного сырья превосходит контрольный образец по содержанию витамина С более чем в 60 раз, витаминов Р и РР в 4,2 и 7,2 раза соответственно, пектина в 6,7 раза калия в 14,9 раза. Потребление 100 г МЖ обеспечивает организм человека в витаминах РР и Р на 50 и 65 соответственно витамине С и пектине на 100, в макро- и микроэлементах на 1030 от суточной потребности. Суммарное содержание природных антиоксидантов в разработанном продукте составляет 973,4 мг/100 г. Энергетическая ценность 100 г МЖ составила 112,5 ккал. Разработанное МЖ из фруктового и овощного сырья имеет полифункциональную направленность, поскольку оптимально сбалансировано по ингредиентному составу, имеет высокую пищевую и биологическую ценность за счет содержания функциональных ингредиентов природного происхождения, в комплексе позволяющих повысить защитные силы организма. The formulation for multi-layer jelly (MJ) based on fruit and vegetable raw materials-puree of apples, kiwi, strawberries, stems and inflorescences of broccoli, cherry and orange juice has been developed. Food agar is used as a gelling agent. The compositions are made for 4 samples of the jelly product. According to the results of the organoleptic evaluation, sample 4 was recognized as the best among MJ samples. The biochemical parameters of the developed MJ in comparison with the control sample prepared using water, concentrated Apple juice, sugar, food agar and citric acid in accordance with GOST R 554622013 were studied. It was found that the developed MJ from fruit and vegetable raw materials exceeds the control sample in the content of vitamin C by more than 60 times, vitamins P and PP by 4,2 and 7,2 times respectively, pectin by 6,7 times potassium by 14,9 times. Consumption of 100 g of MJ provides the human body with vitamins PP and P by 50 and 65 respectively vitamin C and pectin by 100, and macro- and microelements by 1030 of the daily requirement. The total content of natural antioxidants in the developed product is 973,4 mg/100 g. The energy value of 100 g of MJ was 112,5 kcal. The developed MJ from fruit and vegetable raw materials has a multifunctional orientation, since it is optimally balanced in terms of the ingredient composition, has a high nutritional and biological value due to the content of functional ingredients of natural origin, which in combination allow to increase the bodys defenses.

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Pengaruh Luka Iris Pada Tikus Dengan Paparan Hidrogen Peroxida 3% terhadap Epitelisasi dan Pembentukan Eksudat pada Permukaan Epitel Kulit.

Hang Tuah Medical journal ◽

10.30649/htmj.v17i2.438 ◽

2020 ◽

Vol 17 (2) ◽

pp. 172

Author(s):

HARMAN AGUSAPUTRA ◽

MARIA SUGENG ◽

AYLY SOEKAMTO ◽

ATIK WULANDARI

Keyword(s):

Hydrogen Peroxide ◽

Wound Healing ◽

The Other ◽

Delayed Wound Healing ◽

Peroxide Group ◽

Hemostatic Effect ◽

Significant Difference ◽

Negative Effect ◽

Wound Healing Effect ◽

Epithelial Growth

AbstractBackground: Hydrogen peroxide (H2O2) as antiseptic has been used frequently to clean woundsin in hospitals and clinics. Hydrogen peroxide has the effectof strong oxidative that can kill pathogens. It can clean up debris and necrotic tissuesin wounds. Hydrogen peroxidealso has hemostatic effect that can help to stop bleeding. Besides antiseptic effects, hydrogen peroxide i s suspected of having negative effect in wound healing. Hydrogen peroxide presumably could cause delayed wound healing by exudate formation and delayed epithelial growth.Method: This study was conducted in the laboratory using 48 white mice that were divided into 2 groups. All the mice were purposely wounded. Afterwards in one group the wounds were clean up using hydrogen peroxide, while in the other group without hydrogen peroxide as control. The wounds of both groups were observed on day 1, day 3 and day 7. On day 1 and day 3, both groups did not show significant difference.Result : on day 7 showed that the wound healing in hydrogen peroxide group were delayed. Fifty percent of them had the formation of exudate and 62.5% of them showed delayed epithelial growth.Conclusion : This study could show hydrogen peroxide as wound antiseptic has delayed wound healing effect.Keyword: hydrogen peroxide, wound healing

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Оrganic Meat Production of Broiler Chickens Hubbard Redbro Cross

International Journal of Veterinary Science ◽

10.37422/ijvs/20.072 ◽

2020 ◽

Keyword(s):

Broiler Chickens ◽

Raw Materials ◽

Animal Health ◽

Meat Products ◽

Poultry Meat ◽

Meat Production ◽

Significant Difference ◽

Environmentally Safe ◽

The Impact

This article presents the results of studying the impact of housing and feeding conditions on broiler chickens of Hubbard RedBro cross, as well as the quality of products obtained when using floor and cage content, in a farm. It established that when receiving a mixed feed of own production using feed raw materials grown on a farm without the use of pesticides, a statistically significant decrease in potentially dangerous substances for animal health is recorded. Compared with factory feed, it has reduced the content of pesticides by 14 times, and mercury and arsenic by 24 times, cadmium by five times, and lead by ten times. The results of the study of economic indicators of growing Hubbard RedBro cross broiler chickens, as well as the chemical composition and quality of carcasses, indicated that there was no significant difference between the floor and cell conditions of keeping. Still, the use of a diet based on eco-feeds contributed to a statistically significant decrease in the concentration of toxic metals in the muscles of the poultry of the experimental groups. As a result, it found that the use of the studied compound feed in the diets of broiler chickens increased the indicators of Biosafety and ensured the production of environmentally safe ("organic") poultry meat products.

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2-Piece Cork Stoppers as Alternative for Valorization of Thin Cork Planks: Analysis by LCA Methodology

Foods ◽

10.3390/foods10040873 ◽

2021 ◽

Vol 10 (4) ◽

pp. 873

Author(s):

Francisco Javier Flor-Montalvo ◽

Agustín Sánchez-Toledo Ledesma ◽

Eduardo Martínez Cámara ◽

Emilio Jiménez-Macías ◽

Jorge Luis García-Alcaraz ◽

...

Keyword(s):

Life Cycle Assessment ◽

Life Cycle ◽

Raw Materials ◽

Lca Methodology ◽

Significant Difference ◽

Different Dimensions ◽

The Impact ◽

Different Thickness ◽

Cork Stoppers ◽

Wine Bottle

Natural stoppers are a magnificent closure for the production of aging wines and unique wines, whose application is limited by the availability of raw materials and more specifically of cork sheets of different thickness and quality. The growing demand for quality wine bottle closures leads to the search for alternative stopper production. The two-piece stopper is an alternative since it uses non-usable plates in a conventional way for the production of quality caps. The present study has analyzed the impact of the manufacture of these two-piece stoppers using different methodologies and for different dimensions by developing an LCA (Life Cycle Assessment), concluding that the process phases of the plate, its boiling, and its stabilization, are the phases with the greatest impact. Likewise, it is detected that the impacts in all phases are relatively similar (for one kg of net cork produced), although the volumetric difference between these stoppers represents a significant difference in impacts for each unit produced.

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Vitamin C, Thiamine, and Hydrocortisone in the Treatment of Sepsis: A Meta-Analysis and Trial Sequential Analysis of Randomized Controlled Trials

Journal of Intensive Care Medicine ◽

10.1177/0885066620987809 ◽

2021 ◽

pp. 088506662098780

Author(s):

Yazan Zayed ◽

Bashar N. Alzghoul ◽

Momen Banifadel ◽

Hima Venigandla ◽

Ryan Hyde ◽

...

Keyword(s):

Septic Shock ◽

Length Of Stay ◽

Vitamin C ◽

Sofa Score ◽

Sequential Analysis ◽

Trial Sequential Analysis ◽

Controlled Trials ◽

Randomized Controlled ◽

Icu Length Of Stay ◽

Significant Difference

Background: There is a conflicting body of evidence regarding the benefit of vitamin C, thiamine, and hydrocortisone in combination as an adjunctive therapy for sepsis with or without septic shock. We aimed to assess the efficacy of this treatment among predefined populations. Methods: A literature review of major electronic databases was performed to include randomized controlled trials (RCTs) evaluating vitamin C, thiamine, and hydrocortisone in the treatment of patients with sepsis with or without septic shock in comparison to the control group. Results: Seven studies met our inclusion criteria, and 6 studies were included in the final analysis totaling 839 patients (mean age 64.2 ± 18; SOFA score 8.7 ± 3.3; 46.6% female). There was no significant difference between both groups in long term mortality (Risk Ratio (RR) 1.05; 95% CI 0.85-1.30; P = 0.64), ICU mortality (RR 1.03; 95% CI 0.73-1.44; P = 0.87), or incidence of acute kidney injury (RR 1.05; 95% CI 0.80-1.37; P = 0.75). Furthermore, there was no significant difference in hospital length of stay, ICU length of stay, and ICU free days on day 28 between the intervention and control groups. There was, however, a significant difference in the reduction of SOFA score on day 3 from baseline (MD −0.92; 95% CI −1.43 to −.41; P < 0.05). In a trial sequential analysis for mortality outcomes, our results are inconclusive for excluding lack of benefit of this therapy. Conclusion: Among patients with sepsis with or without septic shock, treatment with vitamin C, thiamine, and hydrocortisone was not associated with a significant reduction in mortality, incidence of AKI, hospital and ICU length of stay, or ICU free days on day 28. There was a significant reduction of SOFA score on day 3 post-randomization. Further studies with a larger number of patients are needed to provide further evidence on the efficacy or lack of efficacy of this treatment.

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Development of Immunohistochemical Methods for Casein Detection in Meat Products

Foods ◽

10.3390/foods10010028 ◽

2020 ◽

Vol 10 (1) ◽

pp. 28

Author(s):

Ludmila Kalčáková ◽

Matej Pospiech ◽

Bohuslava Tremlová ◽

Zdeňka Javůrková ◽

Irina Chernukha

Keyword(s):

Milk Protein ◽

Production Efficiency ◽

Raw Materials ◽

Meat Products ◽

Milk Proteins ◽

Increase Production Efficiency ◽

Allergenic Potential ◽

Significant Difference ◽

Dairy Ingredients ◽

Immunohistochemical Methods

To increase production efficiency of meat products, milk protein additives are often used. Despite a number of advantages, use of dairy ingredients involves a certain risk, namely the allergenic potential of milk proteins. A number of methods have been developed to detect milk-origin raw materials in foodstuffs, including immunological reference methods. This study presents newly developed immunohistochemical (IHC) methods for casein detection in meat products. Casein was successfully detected directly in meat products where sensitivity was determined at 1.21 and specificity at 0.28. The results obtained from the IHC were compared with the Enzyme-Linked Immuno Sorbent Assay (ELISA) and there was no statistically significant difference between the IHC and ELISA methods (p > 0.05). The correspondence between the methods was 72% in total. The highest correspondence was reached in frankfurters (90%), the lowest in canned pâté (44%).

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Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads

Antioxidants ◽

10.3390/antiox10050807 ◽

2021 ◽

Vol 10 (5) ◽

pp. 807

Author(s):

Dorota Gumul ◽

Rafał Ziobro ◽

Jarosław Korus ◽

Marek Kruczek

Keyword(s):

Raw Materials ◽

Apple Pomace ◽

Total Phenolic ◽

Gluten Free ◽

Bioactive Substances ◽

Free Products ◽

Total Polyphenol ◽

Polyphenol Compounds ◽

High Oxidative Stress ◽

Vegetables And Fruits

Gluten-free products based on starch and hydrocolloids are deficient in nutrients and do not contain pro-health substances. Therefore, they should be enriched in raw materials naturally rich in antioxidants, especially if they are intended for celiac patients, prone to high oxidative stress. Apart from the traditionally used pseudo-cereals, seeds, vegetables and fruits, innovative substrates such as the by-product (especially in Poland) dry apple pomace could be applied. The study material consisted of gluten-free bread enriched with apple pomace. The content of individual polyphenols, the content of total polyphenol and flavonoids, and also the antioxidant potential of the bread were determined by the UPLC-PDA-MS/MS methods. It was observed that apple pomace was a natural concentrate of bioactive substances from the group of polyphenols. In summary, gluten-free bread with 5% content of apple pomace showed the highest organoleptic scores and contained high levels of phenolic compounds. The values of total phenolic content, and the amounts of flavonoids, phenolic acids and phloridzin in this bread were 2.5, 8, 4 and 21 times higher in comparison to control.

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Effect of Returnable Material in Batch on Hot Tearing Tendency of AlSi9Cu3 Alloy

Materials ◽

10.3390/ma14071583 ◽

2021 ◽

Vol 14 (7) ◽

pp. 1583

Author(s):

Justyna Kasińska ◽

Marek Matejka ◽

Dana Bolibruchová ◽

Michal Kuriš ◽

Lukáš Širanec

Keyword(s):

Raw Materials ◽

Qualitative Evaluation ◽

Hot Tearing ◽

Material Content ◽

Negative Effect ◽

Increased Sensitivity ◽

Materials Used ◽

Shape Complexity ◽

Tear Propagation ◽

Hot Tearing Susceptibility

The main reason for the use of returnable material, or recycled alloys, is a cost reduction while maintaining the final properties of the casting. The casting resulting quality is directly related to the correct ratio of commercial grade alloy and alloy made by remelting the returnable material in the batch. The casting quality is also affected by the purity of the secondary raw materials used, the shape complexity and the use of the casting itself. The presented article focuses on the effect of increasing the returnable material content in the batch on the hot tearing susceptibility of AlSi9Cu3 alloy. Hot tears are a complex phenomenon that combines metallurgical and thermo-mechanical interactions of the cast metal. Hot tearing susceptibility was evaluated on the basis of quantitative (HTS — hot tearing susceptibility index) and qualitative evaluation. The negative effect of returnable material in the batch was already manifested at a 20% content in the batch. The critical proportion of the returnable alloy in the batch can be stated as 50%. The alloy with a 50% returnable material content manifested insufficient results of the HTS index and qualitative evaluation, which means increased sensitivity to tearing. The negative effect of returnable material and the increased sensitivity were also confirmed in the evaluation of the fracture surface and hot tear profile. The microstructure of alloys with 50% and higher proportion of returnable material was characterized by a higher amount of iron phases (mainly Al5FeSi), whose sharp ends acted as critical regions of hot tearing and subsequent hot tear propagation, which had a major impact on the increase in hot tearing susceptibility.

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