Citric Acid, Minerals Contents, and Antioxidant Activities of Maesil (Prunus mume fruit) Cheongs Formulated using Different Honeys

2020 ◽  
Vol 35 (1) ◽  
pp. 75-80
Author(s):  
Se Gun Kim ◽  
Kyeong Won Bang ◽  
Soon Ok Woo ◽  
Sung Kuk Kim ◽  
Hyo Young Kim ◽  
...  
Keyword(s):  
Citric Acid ◽  
Antioxidant Activities ◽  
Prunus Mume

scholarly journals Comparative Study of the Physico- and Biochemical Properties of Two Types of Salted Japanese Apricot (Prunus mume) Pickles

2021 ◽  
Vol 5 ◽  
Author(s):  
Jutalak Suwannachot ◽  
Sunantha Ketnawa ◽  
Yukiharu Ogawa
Keyword(s):  
Lactic Acid ◽  
Citric Acid ◽  
Antioxidant Activities ◽  
Dry Weight ◽  
Acid Value ◽  
Biochemical Properties ◽  
Processing Method ◽  
Raw Material ◽  
Prunus Mume ◽  
Japanese Apricot

Two types of commercial salted Japanese apricot (ume) pickle products with different textures were studied and their physicochemical and biochemical properties were compared. Considering the effects of fruit raw material ripeness and the pickle processing method, a pickled unripe-hard texture fruit (9% salinity) called “Karikari-ume” and a pickled ripe-soft texture ume fruit (10% salinity) called “Umeboshi” were used as sample materials. The results showed that the pH and moisture content of Karikari-ume (3.18 and 81.99%, respectively) were higher than that of umeboshi (2.84 and 74.08%, respectively). Meanwhile, the TSS and TA of citric acid and the TA of lactic acid value of the Karikari-ume (4.45, 0.92, and 1.30%, respectively) were lower than the Umeboshi (7.17, 1.79, and 2.52%, respectively). Karikari-ume also showed higher bioactive compounds and antioxidant activities assessed by DPPH•, ABTS•+, FRAP, and MIC assays (17.48–130.58 unit per gram of sample dry weight). These results suggested that the ripeness of the fruit material used in pickle processing could influence the physicochemical and biochemical properties of salted Japanese apricot pickles.

Effect of Processing and Drying on Quality Evaluation of Ready-To-Cook Jackfruit

2021 ◽  
Vol 7 (2) ◽  
pp. 19-29
Author(s):  
Md. Hafizul Haque Khan ◽  
◽  
Mohammad Mainuddin Molla ◽  
Ashfak Ahmed Sabuz ◽  
Md. Golam Ferdous Chowdhury ◽  
...  
Keyword(s):  
Citric Acid ◽  
Nutritional Quality ◽  
Sensory Quality ◽  
Quality Evaluation ◽  
Antioxidant Activities ◽  
Physicochemical Characteristics ◽  
Quality Attributes ◽  
Citric Acid Solution ◽  
Sensory Score ◽  
Low Potassium

The study was conducted with the aim of processing and developing ready to cook jackfruit to evaluate their nutritional and sensory quality attributes. In this study, green tender jack fruits were harvested from 60 to 70 days after synthesis. Then the fruits were washed, peeled and cut into slices. The slices were treated by dipping into different solutions for each treatments viz. control (T1), 0.5% salt solution (T2), 0.2% citric acid solution (T3), 1000 ppm potassium metabisulfite (KMS) (T4), 1000 ppm KMS + 0.5% salt (T5), 1000 ppm KMS + 0.2% citric acid (T6), 0.5% salt + 0.2% citric acid (T7) and 1000 ppm KMS+ 0.2% citric acid+ 0.5% salt (T8). Then the treated sliced was steam blanched at 85°C temperature for 8 min. The roasted beef spices were mixed and then dried at 50°C, 60°C and 70°C temperature owing to preparation of ready to cook. Results revealed that ready to cook dried at 50°C, 60°C and 70°C temperature took 72 hrs, 48 hrs and 36 hrs respectively. Low potassium metabisulfite residue was observed with increasing blanching time and drying temperature. The physicochemical characteristics, phytochemical and antioxidant activities were retained more and the highest sensory score was obtained at 60°C temperature. The marketable life of the RTC jackfruit could be extended to more than 6 months. However, the findings suggest that green tender jackfruit treated with 1000 ppm KMS, blanched for 8 min and dried at 60°C is a quick and healthy option in terms of good marketable life, nutritional and sensory quality attributes. Keywords:Tender jackfruit, ready to cook, nutritional quality, sensory attributes, marketable life

scholarly journals Variations in Anthocyanin Profiles and Antioxidant Activity of 12 Genotypes of Mulberry (Morus spp.) Fruits and Their Changes during Processing

Antioxidants ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 242 ◽  
Author(s):  
Inhwan Kim ◽  
Jihyun Lee
Keyword(s):  
Antioxidant Activity ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Citric Acid ◽  
High Performance ◽  
Antioxidant Activities ◽  
Dry Weight ◽  
Mulberry Fruit ◽  
Mulberry Fruits ◽  
Anthocyanin Composition

Mulberry fruits are known as rich sources of anthocyanins and are consumed in syrup form after the addition of sugar and acid; however, there is little information on the anthocyanin composition and antioxidant activity of mulberries of different cultivars and their changes during processing. To address this, the antioxidant activity and anthocyanin composition of 12 cultivar mulberry fruit cultivars were investigated by high-performance liquid chromatography and ultra-high-performance liquid chromatography coupled with electrospray ionization/quadrupole time-of-flight. Additionally, different quantities of citric acid were used to evaluate antioxidant activities and anthocyanin composition of mulberry syrup. Sixteen anthocyanins were identified in mulberry fruits using accurate mass spectrometry. Several anthocyanins were tentatively identified for the first time in mulberry fruits and include: malvidin hexoside, cyanidin malonyl hexose hexoside, cyanidin pentoside, cyanidin malonyl hexoside, petunidin deoxyhexose hexoside, and cyanidin deoxyhexoside. The major anthocyanin in mulberries was cyanidin-3-O-glucoside, followed by cyanidin-3-O-rutinoside. Morus Alba L. Iksu showed the highest cyanidin-3-O-glucoside content (8.65 mg/g dry weight) among 12 mulberry fruit cultivars. As citric acid levels increased, mulberry syrup showed significantly higher antioxidant activity (p < 0.05).

scholarly journals Total Phenolic Contents, Antioxidant Activities and Organic Acids Composition of Three Selected Fruit Extracts at Different Maturity Stages

2014 ◽  
Vol 2 (2) ◽  
pp. 40-46
Author(s):  
Seri Intan Mokhtar ◽  
Chee Leong Pheen ◽  
Ee Ven Lee ◽  
Nur Ain Abd Aziz
Keyword(s):  
Antioxidant Activity ◽  
Citric Acid ◽  
Organic Acids ◽  
Organic Acid ◽  
Malic Acid ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Young Stage

The total phenolic contents (TPC), antioxidant activities and organic acid composition of Salacca zalacca, Mangifera indica L. Chok Anan and Baccaurea motleyana Hook. F. extracts at different maturity stages were evaluated by using modified Folin-Ciocalteu assay at 765 nm absorbance, 2,2- diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay and HPLC RP18 column at 215 nm. TPC content ranged from 63.9 mg GAE/100g to 381.23 mg GAE/100g, whereas the antioxidant activity ranged from 3.10% - 84.45%. The M. indica L. Chok Anan contained malic acid and citric acid in the range of 43.897-73.396 mg/100g FW and 2.681-18.428 mg/100g FW at young to ripe stages, respectively. B. motleyana Hook. F. contained citric acid and tartaric acid in the range of 4.649-6.114 mg/100g FW and 3.645-4.365 mg/100g FW at young to ripe stages, respectively. S. zalacca contained malic acid and citric acid in the range of 4.270-17.926mg/100g FW and 0.845-3.284 mg/100g FW at young to ripe stages, respectively. The highest TPC and antioxidant activity were found in the young stage of S. zalacca fruit extract with lowest inhibitory concentration (IC50) valued at 0.57 mgml-1. There was a positive linear correlation between the TPC and antioxidant activities of the fruit extracts. Malic acid is the predominant organic acid in M. indica L. Chok Anan and S. zalacca, while citric acid is the predominant organic acid in B. motleyana Hook. F. This research suggests that the studied fruits at young stage are a better source of TPC and antioxidants. The tested fruits showed a decrease in the concentration of organic acids with ripening.

scholarly journals Changes in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by Issatchenkia Terricola

Molecules ◽  
2021 ◽  
Vol 26 (21) ◽  
pp. 6712
Author(s):  
Biao Liu ◽  
Dongxia Yuan ◽  
Qiaoyue Li ◽  
Xin Zhou ◽  
Hao Wu ◽  
...  
Keyword(s):  
Citric Acid ◽  
Phenolic Compounds ◽  
Organic Acids ◽  
Sensory Evaluation ◽  
Phenolic Acids ◽  
Antioxidant Activities ◽  
Lemon Juice ◽  
Total Phenolic ◽  
Bioactive Substances ◽  
Health Promoting

High content of citric acid in lemon juice leads to poor sensory experience. The study aimed to investigate the dynamics changes in organic acids, phenolic compounds, and antioxidant activities of lemon juice fermented with Issatchenkia terricola WJL-G4. The sensory evaluation of fermented lemon juice was conducted as well. Issatchenkia terricola WJL-G4 exhibited a potent capability of reducing the contents of citric acid (from 51.46 ± 0.11 g/L to 8.09 ± 0.05 g/L within 60 h fermentation) and increasing total phenolic level, flavonoid contents, and antioxidant activities compared to those of unfermented lemon juice. A total of 20 bioactive substances, including 10 phenolic acids and 10 flavonoid compounds, were detected both in fermented and unfermented lemon juice. The lemon juice fermented for 48 h had better sensory characteristics. Our findings demonstrated that lemon juice fermented with Issatchenkia terricola exhibited reduced citric acid contents, increased levels of health-promoting phenolic compounds, and enhanced antioxidant activities.

scholarly journals Environmentally Friendly Extraction of Antioxidants from Elettaria cardamomum seeds with Glucose-Citric Acid-Based Natural Deep Eutectic Solvent

2021 ◽  
Vol 1 (1-2) ◽  
pp. 12-18
Author(s):  
Merver Özmatara Bat
Keyword(s):  
Antioxidant Activity ◽  
Citric Acid ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Deep Eutectic Solvent ◽  
Environmentally Friendly ◽  
Elettaria Cardamomum ◽  
Low Toxicity ◽  
Natural Deep Eutectic Solvent ◽  
Effect Of Glucose

Elettaria cardamomum belongs to the Zingiberaceae family. It contains components (phenolic compounds, alkaloids, terpenoids) it has antioxidant, anti-inflammatory and antimicrobial effects. The purpose of this study is to research the effect of glucose-citric acid based natural deep eutectic solvent (NADES) on the antioxidant activity of Elettaria cardamomum. In this study, glucose-citric acid was used as a NADES and methanol-water was used as a conventional solvent. The radical scavenging activities, phenolic compound and tannin amounts of the extracts obtained as a result of extraction with two different solvents were found. Antioxidant activities of extracts prepared with natural deep eutectic solvent were found to be higher. It has been shown that NADES, which are less harmful on the health and environment, have low toxicity and are environmentally friendly, can be used in extraction instead of traditional solvents such as hexane, benzene, and methanol.

scholarly journals Effect of Issatchenkia terricola WJL-G4 on Deacidification Characteristics and Antioxidant Activities of Red Raspberry Wine Processing

2021 ◽  
Vol 8 (1) ◽  
pp. 17
Author(s):  
Hongying He ◽  
Yuchen Yan ◽  
Dan Dong ◽  
Yihong Bao ◽  
Ting Luo ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Citric Acid ◽  
Antioxidant Activities ◽  
Color Space ◽  
Radical Scavenging ◽  
Sinapic Acid ◽  
Red Raspberry ◽  
Cielab Color Space ◽  
Fermentation Parameters ◽  
Cielab Color

Our previous study isolated a novel Issatchenkia terricola WJL-G4, which exhibited a potent capability of reducing citric acid. In the current study, I. terricola WJL-G4 was applied to decrease the content of citric acid in red raspberry juice, followed by the red raspberry wine preparation by Saccharomyces cerevisiae fermentation, aiming to investigate the influence of I. terricola WJL-G4 on the physicochemical properties, organic acids, phenolic compounds and antioxidant activities during red raspberry wine processing. The results showed that after being treated with I. terricola WJL-G4, the citric acid contents in red raspberry juice decreased from 19.14 ± 0.09 to 6.62 ± 0.14 g/L, which was further declined to 5.59 ± 0.22 g/L after S. cerevisiae fermentation. Parameters related to CIELab color space, including L*, a*, b*, h°, and ∆E* exhibited the highest levels in samples after I. terricola WJL-G4 fermentation. Compared to the red raspberry wine pretreated without deacidification (RJO-SC), wine pretreated by I. terricola WJL-G4 (RJIT-SC) exhibited significantly decreased contents of gallic acid, cryptochlorogenic acid, and arbutin, while significantly increased contents of caffeic acid, sinapic acid, raspberry ketone, quercitrin, quercetin, baicalein, and rutin. Furthermore, the antioxidant activities including DPPH· and ABTS+· radical scavenging were enhanced in RJIT-SC group as compared to RJO-SC. This work revealed that I. terricola WJL-G4 had a great potential in red raspberry wine fermentation.

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