scholarly journals Cherry chemical composition and antioxidant activity under freezing comprehensive relations assessment

2018 ◽  
Vol 6 (2) ◽  
pp. 296-304
Author(s):  
Olena Vasylyshyna ◽  
Olena Vasylyshyna
Keyword(s):  
Antioxidant Activity ◽  
Fruits And Vegetables ◽  
Ascorbic Acid Content ◽  
Component Composition ◽  
Sugar Solution ◽  
Soluble Substance ◽  
Correlation Pattern ◽  
Major Index ◽  
Plastic Bags

Cherry is a successful combination of sugars, acids, attractive color and taste. However, its shelf life is limited and can be prolonged only with the help of new freezing technologies. Therefore, the gool of this work was to investigate changes in component composition of fresh and frozen cherry. The objects of the research were cherries of the varieties of Shpanka and Lotovka. The studies were carried out with cherries grown in the Central region of Ukraine at the Department of Technology of storage and processing of fruits and vegetables at Uman National Horticulture University. For cherries of both varieties were kept in 20% sugar solution with the addition of 4% ascorutin 1% chitosan for 30 minutes, dried with air flow, frozen at –25°C, packed in 0.5 kg plastic bags, and stored at ‒18°C. For control purposes, nontreated cherries were packed in plastic bags of respective volume. According to the research, preprocessing with 20% sugar solution with the addition of 1% chitosan contributes to preservation of quality and biological value of frozen cherries. Thus antioxidant activity in frozen cherries of Shpanka and Lotovka varieties is 27 and 18 mmol/dm3, ascorbic acid content – 17.6 and 20 mg/100g. So the indexes of quality of cherries for freezing are interrelated and constitute one correlation pattern in which the major index indicator is the content of dry soluble substance and antioxidant activity.

scholarly journals The Effect of the Drying Method on the Quality of Dried Kiwi Slices

2017 ◽  
Vol 2 (1) ◽  
pp. 1 ◽  
Author(s):  
Kamyar Movagharnejad ◽  
Sepideh Pouya
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Acid Content ◽  
Freeze Drying ◽  
Color Change ◽  
Ascorbic Acid Content ◽  
Standard Methods ◽  
Freeze Dryer ◽  
Microwave Dryer

Abstract— Drying is known as a food preservation method which increases the food’s storage time by water reduction. Traditional drying consisted of open sun-drying, but different industrial dryers have been widely used in recent times. The new dryers consist of convective, infrared, ultrasound, freeze fluidized bed and freeze dryers. All of these dryers reduce the water content but under different mechanisms which leads to the end products with different qualities. In this study we aim to compare the difference in quality of kiwi fruit slices dried by three different dryers: 1. Convective tray dryer, 2. Microwave dryer and 3. Freeze dryer. The tray dryer experiments were conducted in two air temperatures of 60 and 80oC in the constant air velocity of 0.8 m/s. The microwave dryer operated in 3 output powers of 180, 270 and 360 W. The condenser temperature and pressure in the freeze dryer reduced to -50oC and 0.1 mbar, respectively. The operating conditions and time were regulated so that the moisture content of all dried samples reduced to nearly 10% in the wet basis. The three parameters of color change, ascorbic acid and antioxidant reduction were selected as the measuring criteria for the comparison of the product qualities. The experiments show that the freeze drying caused the minimum color change while the microwave drying in the maximum power of 360W caused the maximum amount of color change. The concentration of ascorbic acid was measured in the fresh fruits and dried samples by standard methods. The measurements proved that the ascorbic acid content of the freeze dried samples was 80% of the fresh fruits. The ascorbic acid content of other samples was much lower. The antioxidant activity of the dried samples and the fresh fruits was also measured by standard methods and the experimental data also showed that the freeze drying causes the minimum reduction in the antioxidant activity.

DETECTION OF IMIDACLOPRID RESIDUES IN SPINACH BY HPLC AND ITS EFFECT ON ANTIOXIDANT ACTIVITY

INDIAN DRUGS ◽  
2020 ◽  
Vol 57 (02) ◽  
pp. 67-69
Author(s):  
Swapnali Ashok Thorat ◽  
Vyankatesh Ravindra Dharanguttikar ◽  
Rahul Shivaji Adnaik ◽  
Shrinivas Krishna Mohite
Keyword(s):  
Antioxidant Activity ◽  
Functional Food ◽  
Fruits And Vegetables ◽  
Spinacia Oleracea ◽  
Positive Control ◽  
Blank Group ◽  
Freeze Dried ◽  
Anti Cancer ◽  
Nutritional Antioxidants

Imidacloprid is an insecticide for the control of green peach aphids on selected fruits and vegetables. Spinach (Spinacia oleracea) is used as a functional food for its wholesome nutritional, antioxidants and anti-cancer composition. In the present study, HPLC technique is applied to detect Imidacloprid residues in fresh Spinach, when treated with legal and illegal doses by some farmers. Samples of fresh bio-vegetables were bought and divided into three groups (blank, group treated with legal dose and group treated with illegal dose of Imidacloprid). Freeze-dried samples were extracted with ethyl acetate, filtered and evaporated till dryness. Interestingly, comparison of antioxidant activity of organic spinach sample (not exposed to pesticide) with treated samples (propylgallate positive control having 100% antioxidant activity) showed reduction of antioxidant activity for the treated samples (spinach sample with illegal dose) but slightly higher in spinach sample with legal dose. These results indicate a lower nutritional quality of the treated Spinach with illegal doses.

Ethanol pretreatment in taioba leaves during vacuum drying

2021 ◽  
Vol 45 ◽  
Author(s):  
João Renato de Jesus Junqueira ◽  
Jefferson Luiz Gomes Corrêa ◽  
Nathane Silva Resende ◽  
Thaisa Carvalho Volpi Balbinoti ◽  
Isabella Pereira Gatti ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Ascorbic Acid Content ◽  
Total Phenolic ◽  
Vacuum Drying ◽  
Total Phenolic Compounds ◽  
Drying Time ◽  
Significant Difference ◽  
Ethanol Pretreatment

ABSTRACT Non-conventional vegetables are those with limited distribution, restricted to certain regions. As a globalization and food industrialization result, its cultivation and consumption has decreased. The taioba [Xanthosoma sagittifolium (L.) Schott] is an example of this vegetable category. The drying process increases the food stability, but it can negatively alter the nutritional value and the final quality of the product. Ethanol pretreatment reduces the drying time and can assist in the preservation of the nutritional characteristics. The aim of this work was to evaluate the effect of vacuum drying and ethanol pretreatment on the drying behavior, mathematical modeling, and final quality of taioba leaves. Higher temperatures and ethanol pretreatment lead to a shorter drying time. Thin-layer equations were evaluated for their ability to predict the drying kinetics, of which the Logarithmic and Midilli & Kuçuk equations performed best. A significant difference (p ≤ 0.05) was observed in the ascorbic acid content, antioxidant activity and total phenolic compounds in the different treatments. There was preservation in ascorbic acid content in treatments in which ethanol was applied; moreover, lower total phenolic compounds and antioxidant activity were observed when ethanol was used. There was no significant difference (p > 0.05) in pH values and titratable acidity.

scholarly journals Antioxidant Activity and Quality of Apple Juices and Puree After in vitro Digestion

2014 ◽  
Vol 3 (4) ◽  
pp. 41 ◽  
Author(s):  
Antonello Santini ◽  
Raffaele Romano ◽  
Giuseppe Meca ◽  
Assunta Raiola ◽  
Alberto Ritieni
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Reducing Sugars ◽  
Antioxidant Properties ◽  
Ascorbic Acid Content ◽  
In Vitro Digestion ◽  
Dietary Recommendations ◽  
Total Antioxidant

<p>Dietary recommendations include the consumption of fresh apples and processed apple based products mainly for the antioxidant properties associated to the polyphenols, and vitamin C content. Thermal treatment, generally used to extend shelf life of fruit based foodstuff, can affect the quality. 5-hydroxymethylfurfural (5-HMF), reducing sugars, ascorbic acid, and the total antioxidant activity in bio available fraction after <em>in vitro</em> digestion, have been evaluated in 16 apple-based nectars (fruit content: 30-60%), 15 apple-based juices (fruit content 100%) and 5 apple-based puree. Observed data indicate a 5-HMF values ranging from 0.06 mg/L in juices to 28.61 mg/L in nectars. The reducing sugar amount did not vary significantly between the three analysed typology of apple derivatives, while the ascorbic acid content was quite high compared to reported literature data. The antioxidant activity after an <em>in vitro</em> digestion showed values ranging from 0.21 to 7.68 mmol of Trolox in juices, and puree, respectively.</p>

scholarly journals SONICATION OF CHERRY JUICE: COMPARISON OF DIFFERENT SONICATION TIMES ON COLOR, ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC AND ASCORBIC ACID CONTENT

2019 ◽  
Vol 49 (4) ◽  
pp. 255-260 ◽  
Author(s):  
Gulcin Yildiz ◽  
H. Feng
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Ultrasonic Treatment ◽  
Treatment Time ◽  
Ascorbic Acid Content ◽  
Total Phenolic ◽  
Local Market ◽  
Cherry Juice ◽  
Physiological Quality

This study was conducted to investigate the effects of ultrasound treatment on the physiological quality of cherry juice. Cherry fruits purchased from a local market were sonicated at 20 kHz and 100% amplitude for 2,3,5, and 10 minutes and then stored at 4 oC for 14 days. Quality attributes such as color, total antioxidants, total phenolic and ascorbic acid contents of the cherry juices were compared. The results showed that the ultrasonic treatment had significant effects on the physiological quality of the cherry juices When the treatment time was increased from 2 to 10 min higher levels of total phenolic content, antioxidant activity, and ascorbic acid were observed. A 10 min treated cherry juices showed higher lightness (L) values compared to the fresh cherry juice during a two-week period. Ultrasonic treatment showed potential as a method to maintain and improve the overall quality of cherry juice during cold storage.  

scholarly journals Quality of Coloured Varieties of Potatoes

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S310-S313 ◽  
Author(s):  
K. Hejtmánková ◽  
V. Pivec ◽  
E. Trnková ◽  
K. Hamouz ◽  
J. Lachman
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Chlorogenic Acid ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Natural Antioxidants ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content

Coloured potatoes <I>Solanum tuberosum</I> L.) were evaluated as important source of natural antioxidants. Eight varieties of these potatoes (Salad Blue, Shetland Black, Blue Congo, Blaue St. Galler, Highland Burgundy Red, Violette, Valfi, Vitelotte) grown in four different locations in the Czech Republic (Přerov nad Labem, Suchdol, Valečov and Stachy) were analysed. Content of majority antioxidants (anthocyanins, chlorogenic acid and ascorbic acid) was determined and the obtained results were correlated with antioxidant activity. Total anthocyanin content and antioxidant activity were determined spectrophotometrically and phenolic acids by HPLC-DAD. The best positive correlation was observed between total anthocyanin content and antioxidant activity (<I>R</I><sup>2</sup> = 0.64). Good correlation was found between chlorogenic acid content and antioxidant activity (<I>R</I><sup>2</sup> = 0.55); however, no correlation between ascorbic acid content and antioxidant activity (<I>R</I><sup>2</sup> = 0.08) was found.

Analysis of ascorbic acid content in various fruits and vegetables by spectrofluorimetric methods

Planta Medica ◽  
2011 ◽  
Vol 77 (12) ◽  
Author(s):  
A Haskovic ◽  
A Copra Janicijevic ◽  
A Topcagic ◽  
L Klepo ◽  
A Kapur ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Fruits And Vegetables ◽  
Ascorbic Acid Content

Principles for construction of bioluminescent enzyme biotests for analysis of complex media

2019 ◽  
Vol 485 (2) ◽  
pp. 229-233
Author(s):  
V. P. Kalyabina ◽  
E. N. Esimbekova ◽  
I. G. Torgashina ◽  
K. V. Kopylova ◽  
V. A. Kratasyuk
Keyword(s):  
Fruits And Vegetables ◽  
Rapid Assessment ◽  
Test System ◽  
Maximum Sensitivity ◽  
Toxic Chemicals ◽  
Complex Media ◽  
Luminescent Bacterium ◽  
Chemical Safety ◽  
Minimal Impact

We formulated the principles of designing bioluminescent enzyme tests for assessing the quality of complex media which consist in providing the maximum sensitivity to potentially toxic chemicals at a minimal impact of uncontaminated complex media. The developed principles served as a basis for designing a new bioluminescent method for an integrated rapid assessment of chemical safety of fruits and vegetables which is based on using the luminescent bacterium enzymes (NAD(P)H:FMN oxidoreductase and luciferase) as a test system.

scholarly journals Microencapsulation ofβ-Carotene by Spray Drying: Effect of Wall Material Concentration and Drying Inlet Temperature

2019 ◽  
Vol 2019 ◽  
pp. 1-12 ◽  
Author(s):  
Luiz C. Corrêa-Filho ◽  
Maria M. Lourenço ◽  
Margarida Moldão-Martins ◽  
Vítor D. Alves
Keyword(s):  
Antioxidant Activity ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Fruits And Vegetables ◽  
Wall Material ◽  
Inlet Temperature ◽  
Carotene Content ◽  
Arabic Gum ◽  
Air Inlet ◽  
Adverse Environmental Conditions

Carotenoids are a class of natural pigments found mainly in fruits and vegetables. Among them,β-carotene is regarded the most potent precursor of vitamin A. However, it is susceptible to oxidation upon exposure to oxygen, light, and heat, which can result in loss of colour, antioxidant activity, and vitamin activity. Thus, the objective of this work was to study the microencapsulation process ofβ-carotene by spray drying, using arabic gum as wall material, to protect it against adverse environmental conditions. This was carried out using the response surface methodology coupled to a central composite rotatable design, evaluating simultaneously the effect of drying air inlet temperature (110-200°C) and the wall material concentration (5-35%) on the drying yield, encapsulation efficiency, loading capacity, and antioxidant activity. In addition, morphology and particles size distribution were evaluated. Scanning electron microscopy images have shown that the particles were microcapsules with a smooth surface when produced at the higher drying temperatures tested, most of them having a diameter lower than 10μm. The conditions that enabled obtaining simultaneously arabic gum microparticles with higherβ-carotene content, higher encapsulation efficiency, and higher drying yield were a wall material concentration of 11.9% and a drying inlet temperature of 173°C. The systematic approach used for the study ofβ-carotene microencapsulation process by spray drying using arabic gum may be easily applied for other core and wall materials.

scholarly journals Silicon attenuates calcium deficiency by increasing ascorbic acid content, growth and quality of cabbage leaves

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Dalila Lopes da Silva ◽  
Renato de Mello Prado ◽  
Luis Felipe Lata Tenesaca ◽  
José Lucas Farias da Silva ◽  
Ben-Hur Mattiuz
Keyword(s):  
Ascorbic Acid ◽  
Nutrient Solution ◽  
Acid Content ◽  
Dry Matter ◽  
Ascorbic Acid Content ◽  
Calcium Deficiency ◽  
Ca Deficiency ◽  
Leaf Water Loss ◽  
Nutrient Solutions

AbstractCalcium (Ca) deficiency in cabbage plants induces oxidative damage, hampering growth and decreasing quality, however, it is hypothesized that silicon (Si) added to the nutrient solution may alleviate crop losses. Therefore, this study aims at evaluating whether silicon supplied in the nutrient solution reduces, in fact, the calcium deficiency effects on cabbage plants. In a greenhouse, cabbage plants were grown using nutrient solutions with Ca sufficiency and Ca deficiency (5 mM) without and with added silicon (2.5 mM), arranged as a 2 × 2 factorial in randomized blocks, with five replications. At 91 days after transplanting, the plants were harvested for biological evaluations. In the treatment without added Si, Ca deficiency promoted oxidative stress, low antioxidant content, decreased dry matter, and lower quality leaf. On the other hand, added Si attenuated Ca deficiency in cabbage by decreasing cell extravasation while increasing both ascorbic acid content and fresh and dry matter, providing firmer leaves due to diminished leaf water loss after harvesting. We highlighted the agronomic importance of Si added to the nutrient solution, especially in crops at risk of Ca deficiency.

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