scholarly journals Effects of Storage Conditions on the Total Content of Anthocyanins and Degradation of Phenolic Compounds During Long Storage of Pomegranate Fruit (Punica Granatum L.)

2021 ◽  
Author(s):  
Elham Lashkari
Keyword(s):  
Phenolic Compounds ◽  
Storage Time ◽  
Storage Temperature ◽  
Total Content ◽  
Punica Granatum ◽  
Storage Conditions ◽  
Total Anthocyanins ◽  
Pomegranate Fruit ◽  
Punica Granatum L ◽  
Long Storage

Abstract Effects of storage temperature, elevated CO2 and reduced O2 in the package headspace, packaging material, and their interactions on the total content of anthocyanins and degradation of phenolic compounds in ‘Malase Torsh Saveh’ pomegranate were studied during long storage. The results showed that only storage temperature and its duration had significant effects on the degradation of phenolic compounds. The content of anthocyanins was affected by the single effect of storage time and its 3-way interaction effect with the storage temperature and the surrounding gas composition. Higher amounts of both total anthocyanins and browning pigments were recorded at 2 °C. The Browning index (BI) of the pomegranate extracts changed quadratically with the variations in the total anthocyanins content and linearly with the variations in the content of browning compounds. Thermal dipping treatment and its interaction with the storage time significantly affected the BI values of modified atmosphere packaged pomegranates stored at 6 °C.

scholarly journals Identification and quantification of phenolic compounds in pomegranate juices from eight Macedonian cultivars

2019 ◽  
Vol 38 (2) ◽  
pp. 149
Author(s):  
Jasmina Petreska Stanoeva ◽  
Nina Peneva ◽  
Marina Stefova ◽  
Viktor Gjamovski
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Ellagic Acid ◽  
Total Content ◽  
Punica Granatum ◽  
Wide Range ◽  
Health Promoting ◽  
Punica Granatum L ◽  
Unique Chemical

Punica granatum L. is one of the species enjoying growing interest due to its complex and unique chemical composition that encompasses the presence of anthocyanins, ellagic acid and ellagitannins, gallic acid and gallotannins, proanthocyanidins, flavanols and lignans. This combination is deemed responsible for a wide range of health-promoting biological activities.This study was focused on the analysis of flavonoids, anthocyanins and phenolic acids in eight pomegranate varieties (Punica granatum) from Macedonia, in two consecutive years. Fruits from each cultivar were washed and manually peeled, and the juice was filtered. NaF (8.5 mg) was added to 100 ml juice as a stabilizer. The samples were centrifuged for 15 min at 3000 rpm and analyzed using an HPLC/DAD/MSn method that was optimized for determination of their polyphenolic fingerprints.The dominant anthocyanin in all pomegranate varieties was cyanidin-3-glucoside followed by cyanidin and delphinidin 3,5-diglucoside. From the results, it can be concluded that the content of anthocyanins was higher in 2016 compared to 2017. But in contrast, the total content of non-colored polyphenols was around 10 times lower in 2016 compared to the amount found in the same samples in 2017.

β-Cyclodextrin-assisted extraction of phenolic compounds from pomegranate (Punica granatum L.) peel: A new strategy for anthocyanin copigmentation

LWT ◽  
2021 ◽  
pp. 112136
Author(s):  
Sara Kalantari ◽  
Leila Roufegarinejad ◽  
Sajad Pirsa ◽  
Mehdi Gharekhani ◽  
Mahnaz Tabibiazar
Keyword(s):  
Phenolic Compounds ◽  
Punica Granatum ◽  
Assisted Extraction ◽  
New Strategy ◽  
Punica Granatum L

Incidence and Survival of Listeria monocytogenes in Ready-To-Eat Seafood Products

1997 ◽  
Vol 60 (4) ◽  
pp. 372-376 ◽  
Author(s):  
SUSAN A. MCCARTHY
Keyword(s):  
Listeria Monocytogenes ◽  
Storage Time ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Plate Count ◽  
Standard Plate Count ◽  
Smoked Salmon ◽  
Standard Plate ◽  
Seafood Products ◽  
Survival And Growth

The effects of processing and postprocess storage conditions on the incidence and survival of Listeria monocytogenes on crawfish (Procambaris sp.), crabmeat (Callinectus sapidus), and smoked salmon (Salmo salar) were evaluated. L. monocytogenes was recovered from 3% of whole boiled market crawfish samples and 17% of frozen vacuum-packaged partially cooked crawfish tail meat, but not from boiled crabmeat or smoked salmon. Contamination was most likely due to postprocess handling as commonly used methods of cooking (5 min boil or 20 min steep) reduced L. monocytogenes to nondetectable levels in laboratory-contaminated crawfish. In postprocess storage temperature abuse studies, cooked whole crawfish were inoculated internally and externally with 3.0 log CFU of L. monocytogenes per g and incubated at 22 or 30°C for 6 h. The greatest increase in numbers of cells, 1.9 log CFU/g (determined by standard plate count), occurred at 30°C on externally contaminated crawfish. There was little change in numbers of L. monocytogenes during cold storage (6°C, 5 days; −20°C, 15 days). There was little change in cell numbers associated with products stored at 22 or −20°C. At 6°C, numbers of cells associated with crabmeat increased by 3.8 log MPN/g after 6 days; however, there was no increase in numbers of cells associated with salmon. The results show that the survival and growth characteristics of L. monocytogenes are dependent on storage time and temperature and the nature of the seafood product.

Evaluation of the effect of ultrasonic frequency in the extraction of phenolic compounds of pomegranate (Punica granatum L.)

2016 ◽  
Author(s):  
CAROLINA MEKARU ◽  
MAURICIO ARIEL ROSTAGNO ◽  
Ana Paula da Fonseca Machado ◽  
Maria del Pilar Garcia Mendoza ◽  
Julian Martínez
Keyword(s):  
Phenolic Compounds ◽  
Punica Granatum ◽  
Ultrasonic Frequency ◽  
Punica Granatum L

scholarly journals Influence of storage time and temperature on the activity of urease

2019 ◽  
Vol 51 (2) ◽  
pp. 159-163
Author(s):  
B. Alev ◽  
S. Tunali ◽  
R. Yanardag ◽  
A. Yarat
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Urease Activity ◽  
Storage Temperature ◽  
Practical Importance ◽  
Storage Conditions ◽  
Relative Activity ◽  
Significant Loss ◽  
Long Term Storage ◽  
Activity Measurements

Enzymes are made of protein, that is why they are sensitive molecules and are affected by storage conditions. A small change in enzyme activity during storage may cause a big error in analysis results. The aim of the study was to evaluate the effects of storage time and temperature on urease activity. Urease solutions were prepared at different activities (from 100 to 2000 U/mL) and stored at room temperature, in the refrigerator (4°C), and in the deep freezer (-18°C and -80°C). Activity measurements were made at regular intervals until 28 days by the modified Weatherburn method. The relative activities of 100-1000 U/mL urease solutions stored at room temperature, 4, -18 or -80°C were 75% and below after 4 days. Twenty-eight days later, for 2000 U/mL urease solutions, only at room temperature, the relative activity was reduced to 37%, while at 4, -18 or -80°C, the relative activities were above 80%. Since urease can be maintained at 4°C for 28 days without significant loss of activity, it has practical importance. Low-activity urease solutions (such as 100-1000 U/mL) should not be stored at -18 or -80°C for short or long term storage, they should be stored at 4°C only for one day. Keywords: Urease activity, storage time, storage temperature

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