scholarly journals Properties of Some Commercial Honeys Available in Mexican Market: Effect of Overheating on Quality of the Packaged Honey

2019 ◽  
Author(s):  
P.M. Mondragón-Cortez ◽  
G.M. Guatemala-Morales ◽  
E. Arriola-Guevara
Keyword(s):  
Physicochemical Parameters ◽  
Sugar Content ◽  
Quality Parameters ◽  
Thermal Treatments ◽  
Packaging Process ◽  
Market Effect ◽  
Heat Treated ◽  
International Regulations ◽  
Original Product

Background: Honey is a natural product, but it can be adulterated or heat-treated, both of which damage the properties of the original product. This research was focused on the evaluation of quality parameters of some commercial honeys produced in México.  Methods: Fifteen samples of commercial honeys available in Mexican market were collected. Some physicochemical parameters were determined, including pH, moisture, water activity, electric conductivity, color, sugar content (fructose and glucose), and hydroxymethylfurfural (HMF) contents. Results: The results showed that the physicochemical parameters were found within acceptable ranges according to international regulations, with exception of the HMF content in 8 out of 15 honey samples which presented an unacceptable value (>40 mg/kg). The HMF content of the samples ranged from 14.56 to 224.08 mg/kg. Also, all samples of commercial honeys were classified as dark honey according to the L* values determined less than 50 with range from 14.35 to 35.45. Conclusion: Some commercial honeys from Guadalajara, Mexico had HMF levels above the acceptable limit because of overheating during the packaging process. All evaluated commercial honeys were classified as dark according to the L* values which could be due to formation of browning pigments, in particular HMF, during the overheating. The producers of packaged honey should be encouraged to establish more moderate thermal treatments in order to avoid adverse changes, which affect the quality of the product.

scholarly journals Effect of irrigation and potassium application in melon (Cucumis melo L.) production. II: Quality

2003 ◽  
Vol 1 (1) ◽  
pp. 79 ◽  
Author(s):  
F. Ribas ◽  
M.J. Cabello ◽  
M.M. Moreno ◽  
A. Moreno ◽  
L. López-Bellido
Keyword(s):  
Sugar Content ◽  
Fruit Size ◽  
Statistical Design ◽  
Quality Parameters ◽  
Water Levels ◽  
Skin Thickness ◽  
Water Restriction ◽  
Weight Percentage ◽  
Cucumis Melo L

The influence of different watering regimes and of potassium applications on the quality of the melon cultivar «Pielde Sapo» was studied over a two-year period (1995 and 1996). The statistical design was a split-plot with four replications,where irrigation was the main factor and applied potassium was the secondary factor. Water levels were determinedaccording to the watering needs (NRc) calculated on the basis of crop evapotranspiration. Four irrigationtreatments were tested: 1.25 NRc; 1.00 NRc; 0.75 NRc and 0.50 NRc. Two potassium treatments were applied: K0 (0UF) and K1 (375 UF K2O in 1995 and 2 L ha–1 of a commercial product for spraying 20% of K2O in 1996). The potassiumdoses tested did not significantly influence any of the quality parameters studied except for flesh firmness inthe placenta area in 1995. Both in 1995 and 1996, the water deficit significantly reduced fruit size and flesh thickness.The severe water restriction caused a strict decrease in the percentage of fruits with recorded weight above 2.5kg. However, the weight percentage of the placenta plus the seeds in relation to the whole fruit, and the sugar content,both increased significantly in water deficient treatments. In 1995, skin thickness decreased with less irrigation whileflesh firmness increased. Following quality concerns, and in order to obtain large fruits with appropriate levels ofsugar, it is advisable to provide water amounts that meet the crop’s watering needs

scholarly journals Effects of Plant Age, Topography and Processing System On the Biochemical Traits and Quality of Tea

2021 ◽  
Vol 50 (3) ◽  
pp. 633-639
Author(s):  
Md Sakib Hossain ◽  
Rayhan Uddin ◽  
Pranti Barua ◽  
- Md Yasin ◽  
Mohammad Shameem Al Mamun ◽  
...  
Keyword(s):  
Sugar Content ◽  
Processing System ◽  
Quality Parameters ◽  
Tea Plant ◽  
Total Sugar ◽  
Plant Age ◽  
Carotenoid Content ◽  
Young Plant ◽  
Total Sugar Content

Laboratory experiment was conducted to study the biochemical and quality parameters of tea i.e. Polyphenol, Theaflavin (TF), Thearubigin (TR), Caffeine, Lipid, Total ash, Chlorophyll, Moisture content etc. under different variables designed for age, topography, and processing system imposed on an established tea orchard. Results revealed that plant age and topography do not have any significant effect on most of the studied parameters. In case of plant age, tannin is found to be significantly higher in mature tea plant (39.35 ppm) whereas young plant showed significantly lower total sugar content (28.98 ppm). In case of land elevation, significantly higher tannin (37.41 ppm) and lower carotenoid content (0.74 mg/g) were evident in plants from kunchi topography where flat topography showed significantly higher total sugar (26.62 ppm) in leaves. The handmade tea flavoured with significantly higher amount of polyphenol (58.57 ppm) and caffein (43.30 ppm) but industry made tea showed significantly higher amount of tannin (37.65 ppm), total sugar (15.25 ppm) and TF:TR (1:10). Bangladesh J. Bot. 50(3): 633-639, 2021 (September)

scholarly journals Ripening Stage Affects the Quality of Fresh and Dehydrated Pineapples (Ananas comosus (L.) Merr.) cv. Mauritius in Sri Lanka

2020 ◽  
Vol 8 ◽  
pp. 29-37
Author(s):  
B.A.M.S. Kumara ◽  
Kasun D.T. Hettige
Keyword(s):  
Sensory Evaluation ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Ananas Comosus ◽  
Maturity Stage ◽  
Ripening Stage ◽  
Dark Green ◽  
Green Stage

Pineapple (Ananas comosus (L.) Merr.) being a non climacteric fruit, its flavor and sugar content does not increase after harvesting. Thus, the maturity stage at harvesting affects the quality of pineapples after harvesting. This study was conducted to compare the quality parameters at four different ripening stages of pineapple (cultivar Mauritius-Queen type) and their effect on sensory properties after dehydration. Pineapples were harvested at dark green, 50% yellow, 75% yellow and 100% yellow color stages. Total Soluble Solid (TSS) content, Titratable Acidity (TA), TSS/TA ratio, pH, Fruit firmness, L*,a*,b* and hue angle were quantified in fresh samples and the appearance, texture, taste, odor, color and overall acceptability were evaluated in dehydrated samples at each ripening stage. The ripening stage had a significant (P<0.05) effect on selected quality parameters of fresh pineapples. Highest TSS content of 17.75±0.67 was observed in 100% yellow stage whereas the lowest was observed in dark green stage (15.75±0.48). In contrast, the highest firmness was observed in dark green stage (27.47±6.4 N) while the lowest was in 100% yellow stage (12.01±1.17 N). Lowest pH and highest TA were observed in dark green stage while the highest pH and lowest TA were observed in 100% yellow stage with values of 3.49±0.06, 0.82±0.02, 3.74±0.01 and 0.78±0.02, respectively. Sensory evaluation revealed that 75% yellow stage is the optimum ripening stage for dehydration of pineapple (cultivar Mauritius-Queen type) with significantly greater sensory evaluation ranks compared to other stages.

Quantitative assessment of German Holstein dairy cattle colostrum and impact of thermal treatment on quality of colostrum viscosity and immunoglobulins

2020 ◽  
Author(s):  
Abdulwahed Ahmed Hassan ◽  
Sebastian Ganz ◽  
Florian Schneider ◽  
Axel Wehrend ◽  
Izhar U.H. Khan ◽  
...  
Keyword(s):  
Refractive Index ◽  
Dairy Cattle ◽  
Dynamic Viscosity ◽  
Correlation Coefficients ◽  
Thermal Treatments ◽  
Heat Treated ◽  
Before And After ◽  
C 30 ◽  
The Impact

Abstract Objective: This study aimed to determine the color, fat, viscosity, IgG concentration, %Brix and refractive index of fresh postpartum colostrum of German Holstein dairy cattle and assess the impact of different thermal treatments on the visual and dynamic viscosity, in association to IgG concentration, of colostrum that can be used for pasteurization process. Results: Of the total 40 fresh postpartum colostrum, the color of colostrum (white-pale yellow to yellow and dark-yellowish), fat (1.4 - 8.2 100 g-1), IgG (4 - 116 mg mL-1), %Brix (8.5 - 35.4%), refractive index (1.3454 - 1.3905 nD), visual (ranging from watery to liquid and thick) and dynamic (4.9 - 219 cp) viscosity, were recorded. Statistical analysis between visual and dynamic viscosity of fresh colostrum showed significant correlation coefficients (rs = 634). Moreover, a significant correlation between viscosity and three IgG concentrations was observed. Heat-treated colostrum showed dynamic viscosity ranged from 25 to 3066 cP, where dynamic viscosity of colostrum before- and after heat-treatment showed no significant correlation. Treated colostrum containing IgG concentration ≤80 mg mL-1 at 60°C/60 min and ≤68 mg mL-1 at 63.5°C/30 min showed no significant change in the viscosity and can successfully be applied for pasteurization of first postpartum colostrum.

scholarly journals Quantitative assessment of German Holstein dairy cattle colostrum and impact of thermal treatment on quality of colostrum viscosity and immunoglobulins

2020 ◽  
Author(s):  
Abdulwahed Ahmed Hassan ◽  
Sebastian Ganz ◽  
Florian Schneider ◽  
Axel Wehrend ◽  
Izhar U.H. Khan ◽  
...  
Keyword(s):  
Refractive Index ◽  
Dairy Cattle ◽  
Dynamic Viscosity ◽  
Correlation Coefficients ◽  
Thermal Treatments ◽  
Heat Treated ◽  
Before And After ◽  
C 30 ◽  
The Impact

Abstract Objective: This study aimed to determine the color, fat, viscosity, IgG concentration, %Brix and refractive index of fresh postpartum colostrum of German Holstein dairy cattle and assess the impact of different thermal treatments on the visual and dynamic viscosity, in association to IgG concentration, of colostrum that can be used for pasteurization process.Results: Of the total 40 fresh postpartum colostrum, the color of colostrum (white-pale yellow to yellow and dark-yellowish), fat (1.4 - 8.2 100 g-1), IgG (4 - 116 mg mL-1), %Brix (8.5 - 35.4%), refractive index (1.3454 - 1.3905 nD), visual (ranging from watery to liquid and thick) and dynamic (4.9 - 219 cp) viscosity, were recorded. Statistical analysis between visual and dynamic viscosity of fresh colostrum showed significant correlation coefficients (rs = 634). Moreover, a significant correlation between viscosity and three IgG concentrations was observed. Heat-treated colostrum showed dynamic viscosity ranged from 25 to 3066 cP, where dynamic viscosity of colostrum before- and after heat-treatment showed no significant correlation. Treated colostrum containing IgG concentration ≤80 mg mL-1 at 60°C/60 min and ≤68 mg mL-1 at 63.5°C/30 min showed no significant change in the viscosity and can successfully be applied for pasteurization of first postpartum colostrum.

scholarly journals Water hydrochemistry of Lake Boudaroua in the Moroccan Prerifwest Mediterranean region

2021 ◽  
Vol 234 ◽  
pp. 00078
Author(s):  
Hicham En-nkhili ◽  
Issam Etebaai ◽  
Khadija El kharrim ◽  
Driss Belghyti
Keyword(s):  
Surface Water ◽  
Dissolved Oxygen ◽  
Physicochemical Parameters ◽  
Quality Parameters ◽  
World Health ◽  
Total Hardness ◽  
Rate Variation ◽  
Health Organization ◽  
The Impact

In order to assess the quality of surface water of Boudaroua Lake, located in the Moroccan Pre-rif.The water quality parameters was used to evaluate the potential presence of toxicity of this ecosystem. To this end, samples and hydrochemical analyzes were carried out for five permanent stations around the Lake, during the study period (July 2019, October 2019, January 2020). The study was based on 11 parameters, namely, turbidity (TUR), dissolved oxygen (O2), total hardness (DT), calcium (Ca2+),magnesium(Mg2+), sodium (Na+),potassium (K+), ammonium (NH+4), chloride(Cl−), sulfate( SO2−4), nitrate (NO-3)were considered. The results obtained of these physicochemical parameters have been compared with the Moroccan standard (MS) for surface water and with the World Health Organization (WHO). The results indicated that the values of the physicochemical parameters varies significantly seasonally due to precipitation rate variation. In addition the impact of Agricultural pollution resulting from the excessive use of fertilizers that enter the lake through waterways, such as ammonium NH+4, and dissolved oxygen (O2) its value reaching respectively 1.09 mg/L ,12 mg/L remains above standards (MS) and (WHO) which could harm the ecosystem of the lake.

scholarly journals Changes in quality of natural orange juice pasteurised by high pressure during storage

2000 ◽  
Vol 18 (No. 5) ◽  
pp. 187-193 ◽  
Author(s):  
J. Strohalm ◽  
H. Valentová ◽  
M. Houška ◽  
P. Novotná ◽  
A. Landfeld ◽  
...  
Keyword(s):  
High Pressure ◽  
Sensory Evaluation ◽  
Orange Juice ◽  
Room Temperature ◽  
Preference Test ◽  
Quality Parameters ◽  
The Third ◽  
Heat Treated ◽  
Acceptable Quality

Natural orange juice pasteurised (pascalised) by high pressure was stored for 180 days at room temperature in dark conditions. Sensory evaluation of several quality parameters was made. At the same time the frozen and heat pasteurised parallel samples of the juice of the same origin were evaluated for comparison. The sensory evaluation consists of overall image, flavour, taste and sensorial viscosity. The instrumental evaluation of colour, pH and kinematic viscosity was made. The best overall image was received for frozen juice. The pressurised and heated samples were nearly the same as regards the flavour. The sensorial viscosity of all samples was evaluated as thin with very small differences during storage. The preference test was also made – the best quality for the test panel was received for samples of frozen juice followed by pressurised juice. The third rank was given to heat treated samples. The pressurised samples exhibited the acceptable quality for 150 days of storage at room temperature.

scholarly journals Влияние сортовых особенностей винограда на качество и состав летучих веществ молодых коньячных дистиллятов

2019 ◽  
pp. 168-173
Author(s):  
Olga Chursina ◽  
Ludmila Legasheva ◽  
Victor Zagorouiko ◽  
Lyudmila Solovyova ◽  
Alexander Solovyov ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Sugar Content ◽  
Quality Parameters ◽  
Higher Alcohols ◽  
Regression Equations ◽  
Grapevine Cultivar ◽  
Grape Quality ◽  
Close Relationship ◽  
Volatile Impurities

В статье представлены результаты исследования состава летучих веществ виноматериалов для производства коньяков и молодых коньячных дистиллятов, выработанных из интродуцированных сортов винограда, сортов селекции Института «Магарач» и аборигенного сорта Крыма. Выявлены основные критерии оценки качества винограда для коньячного производства и установлена их тесная связь с содержанием летучих примесей в коньячных виноматериалах и молодых дистиллятах. Установлено, что наиболее значимыми из исследуемых показателей качества винограда являются массовая концентрация сахаров, титруемых кислот, фенольных соединений сусла, технологический запас фенольных веществ в винограде, величина рН сусла и монофенолмонооксигеназная активность. Выведены уравнения регрессии, устанавливающие зависимость содержания летучих примесей виноматериалов и молодых коньячных дистиллятов от показателей качества винограда. Проведена оценка влияния сорта винограда на качество коньячных виноматериалов и дистиллятов. Показано, что образцы, полученные из интродуцированных сортов винограда, характеризуется высокими значениями соотношения средних эфиров и высших спиртов, что свидетельствует о высоком их качестве. Особенностью состава коньячных виноматериалов и дистиллятов из селекционных сортов является высокая доля высших спиртов и сравнительно низкая - средних эфиров. Повышению критерия способствует переработка винограда при сахаристости не ниже 160 г/дм.The article presents study findings on the volatile composition of wine materials for the production of brandies and young brandy distillates produced from introduced grapevine cultivars, cultivars of the Institute Magarach breeding and native Crimean varieties. The main quality assessment criteria to determine suitability of grapes for brandy production have been identified. Their close relationship was established with the volatile impurities content in brandy wine materials and young distillates. Mass concentration of sugars, titrated acids, must phenolic compounds, technological reserve of phenolic compounds in grapes, must pH, and monophenolmonooxygenase activity were determined to be the most significant of the studied quality parameters of grapes. The regression equations were derived to determine the correlation between the volatile impurities content of the base wines and young brandy distillates and grape quality indicators. The effect of grapevine cultivar on the quality of wine and brandy distillates was assessed. It was demonstrated that samples obtained from introduced grapevine cultivars were characterized by high values of the medium esters and higher alcohols ratio indicating their high quality. A high proportion of higher alcohols and a relatively low proportion of medium esters is a notable feature of the composition of brandy base wines and distillates made of selection cultivars. Processing of grapes when sugar content is at least 160 g/dm helps to improve the criterion.

scholarly journals STANDARDIZATION STUDY OF POLYHERBAL FORMULATION: ARTHRUM OINTMENT

2020 ◽  
Vol 11 (12) ◽  
pp. 26-30
Author(s):  
Amit Patel ◽  
Komal Hirani ◽  
Hiral Gohil
Keyword(s):  
Heavy Metal ◽  
Pesticide Residue ◽  
Physicochemical Parameters ◽  
Safety Evaluation ◽  
Quality Parameters ◽  
Metal Analysis ◽  
Heavy Metal Analysis ◽  
Aflatoxin Content ◽  
Microbial Analysis

To access the quality of drug the standardization is very critical. As per WHO guidelines, 80% of the peoples have relied on traditional medicine in a rising nation. Most of the conventional system is valuable but a lack of standardization. The parameters studied are physicochemical parameters, heavy metal analysis, aflatoxin content, pesticide residue and microbial analysis. These values will help to obtain the batch-to-batch variation in Arthrum ointment. This is used to treat different types of pain. We calculated and discussed physicochemical parameters, heavy metal analysis, aflatoxin content, pesticide residue and microbial analysis. The scientific method for its quality and safety evaluation is not yet to be documented. Hence in the current work, an attempt has been made to evaluate the quality parameters to be used for its preparation and processing.

Quality of ram spermatozoa separated with modified swim up method

2018 ◽  
Vol 33 (2) ◽  
pp. 62-70 ◽  
Author(s):  
A Hossain ◽  
MM Islam ◽  
F Naznin ◽  
RN Ferdousi ◽  
FY Bari ◽  
...  
Keyword(s):  
Semen Quality ◽  
Membrane Integrity ◽  
Quality Parameters ◽  
Fluid Medium ◽  
Normal Morphology ◽  
The Mean ◽  
Mass Activity ◽  
Fresh Semen ◽  
Artificial Vagina

Semen was collected from four rams, using artificial vagina and viability%, motility% and plasma membrane integrity% were measured. Fresh ejaculates (n = 32) were separated by modified swim-up separation using modified human tubal fluid medium. Four fractions of supernatant were collected at 15-minute intervals. The mean volume, mass activity, concentration, motility%, viability%, normal morphology and membrane integrity% (HOST +ve) of fresh semen were 1.0 ± 0.14, 4.1 ± 0.1 × 109 spermatozoa/ml, 85.0 ± 1.3, 89.4 ± 1.0, 85.5 ± 0.7, 84.7 ± 0.5 respectively. There was no significant (P>0.05) difference in fresh semen quality parameters between rams. The motility%, viability% and HOST +ve % of first, second, third and fourth fractions were 53.4 ± 0.5, 68.2 ± 0.3, 74.8 ± 0.3 and 65.5 ± 0.4; 55.5 ± 0.4, 66.2 ± 0.4, 74.5 ± 0.3 and 73.6 ± 0.3 and 66.7 ± 0.5, 66.8 ± 0.5, 65.2 ± 0.4 and 74.7 ± 0.5 respectively. The motility%, viability% and membrane integrity% of separated semen samples differed significantly (P<0.05) between four fractions. The mean motility% and viability% were significantly higher (P<0.05) in third fraction (74.8 ± 0.3%), whereas the mean HOST +ve% was significantly higher (P<0.05) in fourth fraction (74.7 ± 0.5). All quality parameters of separated spermatozoa were significantly (P<0.05) lower than that of fresh semen. The pregnancy rates were higher with fresh semen (71%) in comparison to that of separated sample (57%).Bangl. vet. 2016. Vol. 33, No. 2, 62-70

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