scholarly journals Assay of the phenolic profile of merlot wines from Macedonia: Effect of maceration time, storage, SO2 and temperature of storage

2009 ◽  
Vol 28 (2) ◽  
pp. 141 ◽  
Author(s):  
Violeta Ivanova ◽  
Marina Stefova ◽  
Borimir Vojnoski
Keyword(s):  
Storage Temperature ◽  
Total Phenolics ◽  
Total Flavonoids ◽  
Phenolic Profile ◽  
Polyphenol Compounds ◽  
Phenolic Contents ◽  
Total Anthocyanins ◽  
Higher Temperature ◽  
Three Stages ◽  
And Storage

Spectrophotometric assays of total anthocyanins, total phenolics, total catechins, total flavonoids, color intesity and hue were performed on Merlot wines obtained with 3, 6 and 10 days of maceration, containing 30 and 70 ppm SO2. Changes of phenolic contents were observed during three stages of the wines: after maceration, after 6 and 16 months in order to check the effect of maceration time, SO2 and storage of the wines. Wines were stored at low and higher temperature to check also the influence of storage temperature on the studied parameters. It was found that maceration time influences the content of polyphenol compounds, observing increasing of their concentrations with increased maceration time, while lower contents were measured in the wines after 16 months of storage (3006, 1732 and 1602 mg/l total phenolics and 478, 188 and 98.5 mg/l total anthocyanins, after maceration, after 6 and 16 months of storage, respectively, in wine with 30 ppm SO2). SO2 had not a significant effect, whereas higher temperature caused slight changes of polyphenols contents. 

scholarly journals Evaluation of phenolic compounds and antioxidant activity in some edible flowers

2020 ◽  
Vol 5 (1) ◽  
pp. 857-870
Author(s):  
Fernando Gonçalves ◽  
João Carlos Gonçalves ◽  
Ana Cristina Ferrão ◽  
Paula Correia ◽  
Raquel P. F. Guiné
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolics ◽  
Total Phenolic ◽  
Potential Health ◽  
Phenolic Contents ◽  
Spectrophotometric Methods ◽  
Potential Source ◽  
Successive Extraction ◽  
Dpph Method ◽  
Total Anthocyanins

AbstractRecently, edible flowers (EF) have aroused increased interest because of their aesthetic properties as well as potential health benefits related to the occurrence of some bioactive compounds. Therefore, the aim of this work was to evaluate the total phenolics, anthocyanins, flavonoids, and antioxidant activity (AOA) (following DPPH and ABTS methods) in eleven EF. The samples were subjected to three successive extraction steps using methanol, and these extracts were then analysed for the aforementioned properties using spectrophotometric methods. The obtained extracts were used for the quantification of phenolic composition and AOA. The results indicated that, among the flowers analysed in this study, red rose, pink rose, and red carnation possessed the highest total phenolic contents (27.53, 23.30, and 18.17 mg g−1 gallic acid equivalents, respectively), total anthocyanins (3.07, 1.97, and 4.47 mg g−1 catechin equivalents [CE], respectively), and AOA (12.07, 15.77, and 12.93 mg g−1 TE, respectively, as given by the DPPH method or 8.23, 9.27 and 8.00 mg g−1 TE, respectively, as given by the ABTS method). The flowers with highest flavonoids contents were red carnation, Mexican marigold, and pink rose (17.50, 16.90, and 16.57 mg g−1 CE, respectively). Cluster analysis grouped the analysed flowers into two groups, those richest in phenolics with AOA and those not so rich. Finally, some important correlations were observed between the total phenolics and the AOA. In conclusion, these flowers could represent a potential source of natural compounds with antioxidant capacity.

scholarly journals The effect of storage temperature and time on total phenolics and enzymatic activity of sapodilla (Achras sapota L.)

2016 ◽  
Vol 69 (2) ◽  
pp. 7955-7963 ◽  
Author(s):  
Jairo Mercado Camargo ◽  
Arnulfo Taron Dunoyer ◽  
Luis A. García-Zapateiro
Keyword(s):  
Enzymatic Activity ◽  
Low Temperatures ◽  
Storage Temperature ◽  
Total Phenolics ◽  
Optimal Parameters ◽  
Control Fruit ◽  
Maximum Value ◽  
Achras Sapota ◽  
And Storage ◽  
Storage Temperatures

The tropical fruits are sensitive to low storage temperatures, so optimal parameters have been searched for storage and transport for the purpose of maintaining its overall quality as long as possible to the consumer. The effect of different storage temperatures (6, 10, 15, 21 and 27 °C) and storage durations (0 to 20 d) on total phenolics and enzymatic activity of peroxidase (POD), catalase (CAT), and polyphenol oxidase (PPO) on sapodilla (Achras sapota L.) fruit was investigated. The extraction and quantitation of protein and phenols from fruit was performed, then the enzymatic activity of PPO, POD and CAT was determined. The concentration of total phenolics decreased in the control fruit. POD activity was 3268.7 ± 1.4 U g-1 in ripening and senescence of sapodilla stored at 27 °C. CAT activity reached a peak of 34.0 ± 0.25 U g-1 in senescence in control fruit. PPO activity remained unchanged in the ripening stage and until consumption. The best storage temperatures to prolong the post-harvest life of the sapodilla fruit were 6 °C and 10 °C when storage was at low temperatures. POD activity was inactivated during sapodilla storage at low temperatures (6 and 10 °C) and after being transferred to 27 °C the activity was reactivated. Likewise of fruits stored at 21 °C after being transferred to 27 °C the POD activity was reactive with a maximum value of 46.3 ± 0.012 U g-1. Enzyme activity decreased at low temperatures, which contributed to the preservation of the fruit, showing that the cold retards the maturation processes.

scholarly journals Evaluation of viability of probiotic bacteria in mango (Mangifera indica L. Cv. “Tommy Atkins”) beverage

DYNA ◽  
2018 ◽  
Vol 85 (207) ◽  
pp. 84-92 ◽  
Author(s):  
Elizabeth Cristina Acevedo-Martínez ◽  
Carolina Gutiérrez Cortés ◽  
Maribel García Mahecha ◽  
Consuelo Díaz Moreno
Keyword(s):  
Storage Temperature ◽  
Mangifera Indica ◽  
Titratable Acidity ◽  
Probiotic Bacteria ◽  
Functional Beverages ◽  
Probiotic Strains ◽  
Three Stages ◽  
Technological Challenge ◽  
And Storage ◽  
Selection Of

The interest about probiotic bacteria supplementation in fruit beverages has been increased recently in order to develop functional beverages without lactose. That is a technological challenge since pH and storage temperature can affect their viability. The aim of this study was to evaluate the viability of three commercial probiotic strains (L. paracasei, L. casei and L. rhamnosus) in mango beverage stored at 4°C. This research was developed in three stages: the assessment of the acid strain tolerance, the selection of a prebiotic as cellular protectant against environmental stress, the evaluation of physiochemical and sensory stability during storage. L. casei was chosen as the most stable strain with FOS at 5% as a prebiotic substance that stimulated its growth. At the final stage, it was found that L. casei produced significant changes in pH and titratable acidity in mango beverages after one week at 4°C, which was also detected by consumers with good sensory acceptance

Antioxidant activity of carob seeds and chemical composition of their bean gum by– products

2018 ◽  
Vol 16 (1) ◽  
Author(s):  
Aida Mekhoukhe ◽  
Houda Kicher ◽  
Adidi Ladjouzi ◽  
Lamia Medouni-Haroune ◽  
Fatiha Brahmi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Condensed Tannins ◽  
Total Phenolics ◽  
Dry Weight ◽  
Total Flavonoids ◽  
Phenolic Contents ◽  
Edible Fruit ◽  
Locust Bean ◽  
By Products

Abstract Background The carob (Ceratonia siliqua L.) is very old edible fruit, flavorful and often used in foods and beverages. In this present study the composition of phenolic compounds, the antioxidant activity and the production locust bean gum (LBG) of seeds grown in Algeria was explored. Methods The phenolic contents (total phenolics, total tannins, total flavonoids, condensed tannins and flavonols) and the antioxidant activity of the aqueous methanolic, ethanolic and acetonic extracts (70, 80 and 80v/v, respectively) of the seeds were determined using colorimetric methods. Furthermore, the carob bean gum from seeds was extracted and its chemical composition was evaluated. Results Aqueous acetonicextract of carob seeds give the highest contents of total phenolics, total flavonoids, flavonols, total tannins and condensed tannins which were 12.24±0.02, 1.33±0.01, 2.97±0.01, 4.29±0.2 and 0.53±0.01 mg/g of dry weight, respectively. The same extract showed also the best antioxidant activity in all assays compared to other extracts.

Impact of thermal processing and storage temperature on the phenolic profile and antioxidant activity of different varieties of lychee juice

LWT ◽  
2019 ◽  
Vol 116 ◽  
pp. 108578 ◽  
Author(s):  
Dongxiao Su ◽  
Zhineng Wang ◽  
Lihong Dong ◽  
Fei Huang ◽  
Ruifen Zhang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Thermal Processing ◽  
Storage Temperature ◽  
Phenolic Profile ◽  
Processing And Storage ◽  
And Storage

scholarly journals Some factors affecting silage fermentation. 1. Influence of laceration and storage temperature.

1959 ◽  
Vol 7 (2) ◽  
pp. 134-137
Author(s):  
G.W. Wieringa
Keyword(s):  
Lactic Acid ◽  
Dry Matter ◽  
Storage Temperature ◽  
Matter Content ◽  
Dry Matter Content ◽  
Factors Affecting ◽  
Silage Fermentation ◽  
Higher Temperature ◽  
Lower Temperature ◽  
And Storage

In laboratory-scale ensiling experiments [See Abs. 602] it was shown that lactic-acid bacteria developed more rapidly in silage made from crushed grass than in silage made from grass chopped into 5-cm. lengths. In further experiments using grass of high-protein and low dry-matter content, crushed and ensiled at 20 or 30 degrees C., or uncrushed grass ensiled at 30 degrees G. with 1, 2, 3 or 4% of added molasses, good silage was produced only where 4% molasses or the lower temperature was used. Butyric-acid bacteria developed best at the higher temperature.-R.B. (Abstract retrieved from CAB Abstracts by CABI’s permission)

scholarly journals Determination of the polyphenol contents in Macedonian grapes and wines by standardized spectrophotometric methods

2010 ◽  
Vol 75 (1) ◽  
pp. 45-59 ◽  
Author(s):  
Violeta Ivanova ◽  
Marina Stefova ◽  
Fabio Chinnici
Keyword(s):  
Extraction Efficiency ◽  
Total Phenolics ◽  
Principal Component ◽  
White Wine ◽  
Total Flavonoids ◽  
Spectrophotometric Methods ◽  
Acetone Water ◽  
Total Anthocyanins ◽  
Grape Varieties

Wines and grapes contain a large array of phenolic compounds belonging to non-flavonoids and flavonoids. This study evaluates the polyphenolic contents of six commercial red and white Macedonian wines and four grape varieties. Spectrophotometric methods were applied for the determination of the total phenolics, the total flavonoids, the total anthocyanins and the total catechins. The efficiency of acetone/water (80/20) and methanol/water (80/20) solutions for the extraction of polyphenols from grape pulp, seeds and skins were compared. The best extraction efficiency was achieved using acetone/ water. The obtained results showed that Macedonian grapes are rich in polyphenols, whereby the highest concentration of total phenolics was found for Vranec grapes. The analyzed wines contained high contents of polyphenol; the highest contents were found for Disan wine produced from the Vranec variety of grapes (1515 mg/L total phenolics, 1103 mg/L total flavonoids, 237 mg/L total anthocyanins and 845 mg/L total catechins). Principal component analysis was employed to check possible groupings of the studied red and white wine samples. A clear separation of white wines from red ones was observed.

scholarly journals Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Tanushree Maity ◽  
A. S. Bawa ◽  
P. S. Raju
Keyword(s):  
Oil Content ◽  
Total Phenolics ◽  
Total Flavonoids ◽  
Breaking Force ◽  
Frying Temperature ◽  
Frying Time ◽  
Total Carotenoids ◽  
Vacuum Frying ◽  
Higher Temperature

The effect of frying temperatures and durations on the quality of vacuum fried jackfruit (JF) chips was evaluated. Moisture content and breaking force of JF chips decreased with increase in frying temperature and time during vacuum frying whereas the oil content increased. The frying time for JF chips was found to be 30, 25, and 20 minutes at 80, 90, and 100°C, respectively. JF chips fried at higher temperature resulted in maximum shrinkage (48%). The lightness in terms of hunterL*value decreased significantly (P<0.05) during frying. Sensory evaluation showed maximum acceptability for JF chips fried at 90°C for 25 min. Frying under vacuum at lower temperatures was found to retain bioactive compounds such as total phenolics, total flavonoids, and total carotenoids in JF chips. Almost 90% of carotenoids were lost from the samples after 30 min of frying at 100°C.

Studies on Oxidative Stability of Microencapsulated Oils Rich in Polyunsaturated Fatty Acids

2011 ◽  
Vol 236-238 ◽  
pp. 2516-2522
Author(s):  
Xiang Hua Chai ◽  
Ke Gang Wu ◽  
Ruo Hui Lin ◽  
Xiao Li Liu
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Docosahexaenoic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Oxidative Stability ◽  
Storage Temperature ◽  
Modified Starch ◽  
The Third ◽  
Three Stages ◽  
And Storage

To evaluate oxidative stability of microencapsulated oils rich in polyunsaturated fatty acids, the change of peroxide value (POV) during storage was investigated. Microencapsulated oils were prepared by spray drying emulsions containing oils rich in docosahexaenoic acid or arachidonic acid, caseinate, modified starch and maltodextrin. Results showed that oxidative stability and initial POV of oils, packing and storage temperature all affected markedly oxidative stability of microencapsulated oils. It is necessary for obtaining stable microencapsulated oils to choose oils of high oxidative stability and low initial POV, reduce oxygen content in wrapper and lower storage temperature. Basing on our findings, six stages of the oxidation of microencapsulated oils were suggested as compared with three stages of the oxidation of oils. It is very important for the oxidative stability and shelf-life to extend the first and the forth stages, shorten the second and the third stages, and avoid the fifth and the sixth stages during oxidation of microencapsulated oils.

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