Total polyphenol and main flavonoid antioxidants in different onion (Allium cepa L.) varieties

Polyphenolic antioxidant compounds were studied in three onion varieties (red – cv. Karmen, yellow – cv. V&scaron;etana and white – cv. Ala) regarding their total content and qualitative composition of flavonoid complex. The effects of temperature and storage period during onion storage were also studied. The total content of polyphenols was estimated spectrophotometrically with Folin-Ciocalteau’s phenolic reagent and individual flavonoid components by HPLC method using Waters<sup>TM </sup>chromatograph on Watrex 250 × 4 mm Sepharon SGX C18 7DM. An increase in total polyphenols during storage was found in red and yellow varieties, esp. during storage at a laboratory temperature (22°C). Among the flavonoid and polyphenolic compounds as major constituents spiraeoside (quercetin-4´-O--D-glucoside), rutin and quercetin and three other not identified compounds were found. Significant varietal differences were found. The compound with the highest content was spiraeoside (32,234 mg/kg DM in red cv. Karmen, 23,283 mg/kg DM in yellow cv. V&scaron;etana and 265 mg/kg DM in white cv.Ala). Rutin ranged from 15 mg/kg DM in cv.Ala to 157 mg/kg DM in cv. Karmen and similarly quercetin from 1 mg/kg DM in cv.Ala to 163 mg/kg DM in cv. Karmen. During storage an increase in flavonoids could be observed, esp. at a laboratory temperature compared to storage at a lower temperature.  

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The influence of probiotic strain L. casei 01 on biogenic amines concentrations in fermented sausages Herkules

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun200957050041 ◽

2009 ◽

Vol 57 (5) ◽

pp. 41-48

Author(s):

Radka Burdychová

Keyword(s):

Biogenic Amines ◽

Storage Period ◽

Probiotic Strain ◽

Positive Influence ◽

Hplc Method ◽

Fermented Sausages ◽

Probiotic Strains ◽

Negative Controls ◽

Dry Sausages ◽

And Storage

In this work, the influence or probiotic strainL. casei01 (Sacco, Italy) on biogenic amines concentrations during fermentation, ripening and storage of fermented sausages “Herkules” was studied. Two amounts of probiotic culture were added into sausages, 0,25 % and 0,40 %, respectively. Negative controls without probiotic were also made. Dry sausages were taken from two different producers (A, B). Determination of biogenic amines tyramine, histamine, putrescine and cadaverine concentration was used using HPLC method with UV detection. The content of biogenic amines was monitored during fermentation (0–28 days) and storage (28–49) of fermented sausages.In both producers, when 0,25 % of probiotic strains was added, the numbers ofL. caseireached 104CFU/g during the fermentation (0–28) and they remained relatively constant during the storage (28–49). When 0,40 % of probioticL. casei01 was added, the amount ofL. caseicells were around 106 CFU/g during the whole fermentation and storage period.A positive influence on the reduction of biogenic amines was observed in both producers. In negative controls without probiotic, the higher concentration of tyramine, histamine, putrescine and cadaverine was detected in comparison with probiotic sausages.Differences between dry sausages with 0,25 % and 0,40 % probioticL. casei01 were also determined. In producer A, the concentration of putrescine and cadaverine in 0,40 % probiotic sausages were statistically lower in comparison with probiotic sausages where 0,25 %L. caseiwas applied. In producer B, the concentration of all monitored biogenic amines were statistically lower in 0,40 % probiotic sausages when compared with 0,25 % probiotic sausages.

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Effects of Temperature and Storage Duration on Antioxidant Status in Coriandrum Sativum Linn

International Journal of Life-Sciences Scientific Research ◽

10.21276/ijlssr.2017.3.3.15 ◽

2017 ◽

Vol 3 (3) ◽

Cited By ~ 1

Author(s):

RiaWilliam D’Souza ◽

Vijaya Lobo

Keyword(s):

Antioxidant Status ◽

Coriandrum Sativum ◽

Storage Duration ◽

Effects Of Temperature ◽

And Storage

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Comparison of Procedures for Isolation of Monoterpene Hydrocarbons from Fresh Needles of Picea abies and Picea omorica

Collection of Czechoslovak Chemical Communications ◽

10.1135/cccc20001073 ◽

2000 ◽

Vol 65 (7) ◽

pp. 1073-1081 ◽

Cited By ~ 4

Author(s):

Valerie Holubová ◽

Iva Chvílíčková ◽

Vlastimil Kubáň

Keyword(s):

Picea Abies ◽

Liquid Nitrogen ◽

Steam Distillation ◽

Extraction Efficiency ◽

Total Content ◽

Storage Conditions ◽

Fresh Weight ◽

Hexane Extraction ◽

Monoterpene Hydrocarbons ◽

And Storage

Extraction procedures (steam distillation, supercritical fluid extraction and solvent extraction) for isolation of monoterpene hydrocarbons from fresh needles of Picea abies and Picea omorica were optimised. The procedures were compared with the aim of minimizing consumption of needles and improving the extraction efficiency and repeatability. An influence of homogenisation procedures and storage conditions (liquid nitrogen, -18 and 4 °C) on the total content and composition of essential oils was studied. Cryogenic grinding (liquid nitrogen) combined with the extraction with cold hexane (extraction time 2 h) and subsequent GC-MS determination in freshly homogenised needles gives the best results (1.5-4 times better extraction efficiency, RSD < 10% for P. abies and < 25% for P. omorica). Limits of detections (3 S/N) for individual monoterpene hydrocarbons from units to tens of ng/g and recoveries 97.2-101.4% were found in fresh needles (calculated to fresh weight). While cooling to 4 °C is unacceptable, freezing at -18 °C for the period of 18 days in the dark gives also good results.

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The Influence Mechanism of Temperature and Storage Period on Polarization Properties of Poly (Vinylidene Fluoride–Trifluoroethylene) Ultrathin Films

Membranes ◽

10.3390/membranes11050301 ◽

2021 ◽

Vol 11 (5) ◽

pp. 301

Author(s):

Xingjia Li ◽

Zhi Shi ◽

Xiuli Zhang ◽

Xiangjian Meng ◽

Zhiqiang Huang ◽

...

Keyword(s):

Ultrathin Films ◽

Remanent Polarization ◽

Vinylidene Fluoride ◽

Storage Period ◽

Testing Temperature ◽

Fatigue Properties ◽

Inhibition Mechanism ◽

Poly Vinylidene Fluoride ◽

High Level ◽

And Storage

The effect of testing temperature and storage period on the polarization fatigue properties of poly (vinylidene fluoride-trifluoroethylene) (P(VDF–TrFE)) ultrathin film devices were investigated. The experimental results show that, even after stored in air for 150 days, the relative remanent polarization (Pr/Pr(0)) of P(VDF–TrFE) of ultrathin films can keep at a relatively high level of 0.80 at 25 °C and 0.70 at 60 °C. To account for this result, a hydrogen fluoride (HF) formation inhibition mechanism was proposed, which correlated the testing temperature and the storage period with the microstructure of P(VDF–TrFE) molecular chain. Moreover, a theoretical model was constructed to describe the polarization fatigue evolution of P(VDF–TrFE) samples.

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Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Molecules ◽

10.3390/molecules26082339 ◽

2021 ◽

Vol 26 (8) ◽

pp. 2339

Author(s):

So-Yul Yun ◽

Jee-Young Imm

Keyword(s):

Particle Size ◽

High Temperature ◽

Storage Temperature ◽

Whey Proteins ◽

Skim Milk ◽

Storage Period ◽

Sediment Analysis ◽

Sediment Formation ◽

And Storage ◽

Ultra High Temperature

Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in particle size and broadening of the particle size distribution of samples during storage were dependent on the PL concentration, storage period, and storage temperature. Sediment analysis indicated that elevated storage temperature accelerated protein sedimentation. The initial PL concentration was positively correlated with the amount of protein sediment in samples stored at 23 °C for four weeks (r = 0.615; p < 0.01), whereas this correlation was negative in samples stored at 37 °C for the same time (r = −0.358; p < 0.01) due to extensive proteolysis. SDS-PAGE revealed that whey proteins remained soluble over storage at 23 °C for four weeks, but they mostly disappeared from the soluble phase of PL-added samples after two weeks’ storage at 37 °C. Transmission electron micrographs of PL-containing UHT skim milk during storage at different temperatures supported the trend of sediment analysis well. Based on the Fourier transform infrared spectra of UHT skim milk stored at 23 °C for three weeks, PL-induced particle size enlargement was due to protein aggregation and the formation of intermolecular β-sheet structures, which contributed to casein destabilization, leading to sediment formation.

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Lower Temperatures Exacerbate NLRP3 Inflammasome Activation by Promoting Monosodium Urate Crystallization, Causing Gout

Cells ◽

10.3390/cells10081919 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1919

Author(s):

Huijeong Ahn ◽

Gilyoung Lee ◽

Geun-Shik Lee

Keyword(s):

Environmental Factor ◽

Nlrp3 Inflammasome ◽

Inflammasome Activation ◽

Optimal Temperature ◽

Monosodium Urate ◽

Nlrp3 Inflammasome Activation ◽

Hyperthermia Therapy ◽

Effects Of Temperature ◽

Lower Temperature ◽

Msu Crystals

Gout is a recurrent and chronic form of arthritis caused by the deposition of monosodium urate (MSU) crystals in the joints. Macrophages intake MSU crystals, the trigger for NLRP3 inflammasome activation, which leads to the release of interleukin (IL)-1β and results in the flaring of gout. The effects of temperature, an environmental factor for MSU crystallization, on IL-1β secretion have not been well studied. This study examined the effects of temperature on inflammasome activation. Specific triggers activated canonical inflammasomes (NLRP3, NLRC4, and AIM2) in murine macrophages at various temperatures (25, 33, 37, 39, and 42 °C). The maturation of IL-1β and caspase-1 was measured as an indicator for inflammasome activation. As expected, the optimal temperature of inflammasome activation was 37 °C. The MSU crystal-mediated activation of inflammasome increased at temperatures lower than 37 °C and decreased at higher temperatures. MSU crystals at lower temperatures enhanced IL-1β secretion via the NLRP3 inflammasome pathway. A lower temperature promoted the formation of MSU crystals without changing phagocytosis. Overall, lower temperatures form more MSU crystals and enhance NLRP3 inflammasome activation. In light of these findings, it is possible that hyperthermia therapy may reduce gout flaring.

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Effects of hybrid, kernel maturity, and storage period on the bacterial community in high-moisture and rehydrated corn grain silages

Systematic and Applied Microbiology ◽

10.1016/j.syapm.2020.126131 ◽

2020 ◽

Vol 43 (5) ◽

pp. 126131 ◽

Cited By ~ 2

Author(s):

Paula de Almeida Carvalho-Estrada ◽

Juliana Fernandes ◽

Érica Benjamim da Silva ◽

Polyana Tizioto ◽

Solidete de Fátima Paziani ◽

...

Keyword(s):

Bacterial Community ◽

Storage Period ◽

High Moisture ◽

And Storage ◽

Corn Grain ◽

Hybrid Kernel

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Physiologically Active Compounds in Four Species of Phellinus

Natural Product Communications ◽

10.1177/1934578x1701200313 ◽

2017 ◽

Vol 12 (3) ◽

pp. 1934578X1701200 ◽

Cited By ~ 14

Author(s):

Katarzyna Sułkowska-Ziaja ◽

Anna Maślanka ◽

Agnieszka Szewczyk ◽

Bożena Muszyńska

Keyword(s):

Phenolic Acids ◽

High Performance ◽

Total Content ◽

Dry Weight ◽

Hplc Method ◽

Indole Compounds ◽

Methanolic Extracts ◽

Free Phenolic Acids ◽

Layer Chromatography ◽

Physiologically Active Compounds

The content of two groups of compounds with biological activity (non-hallucinogenic indole compounds and free phenolic acids) were analyzed in extracts of fruiting bodies of four species of Phellinus: P. igniarius, P. pini, P. pomaceus and P. robustus. The presence of indole compounds in methanolic extracts was analyzed by high-performance liquid chromatography and thin-layer chromatography coupled with densitometric detection. Three metabolites (serotonin, tryptamine, and L-tryptophan) were identified. The contents of individual indole compounds ranged from 1.70 (tryptamine in P. robustus) to 8.32 mg x 100 g1 dry weight (L-tryptophan in P. robustus). Four free phenolic acids were detected in methanolic extracts by the HPLC method. The total content ranged from 9.9 mg x 100 g1 DW (P. igniarius) to 32.5 mg x 100 g1 DW (P. robustus).

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