Vinegar extraction from unripe shikuwasa (Citrus depressa L.), an Okinawan citrus fruit

Foods and raw materials ◽

10.21603/2308-4057-2021-2-310-316 ◽

2021 ◽

pp. 310-316

Author(s):

Takashi Hanagasaki

Keyword(s):

Bioactive Compounds ◽

Bitter Taste ◽

Citrus Fruit ◽

Sensory Attributes ◽

Soy Sauce ◽

Citrus Depressa ◽

June July

Introduction. Nakamoto Seedless, a variety of shikuwasa (Citrus depressa L.) in Okinawa, can be used to produce vinegar extracts because it has no seeds causing bitter taste. However, Nakamono Seedless is hardly cultivated commercially in Okinawa. This research was aimed to develop vinegar extract from Ogimi Kugani, another major variety of shikuwasa, and compare its characteristics with those of extracts from Nakamoto Seedless. Study objects and methods. The study featured vinegar extracts from the whole shikuwasa of Nakamoto Seedless (20% fruit) and Ogimi Kunagi (5, 10, and 20% of fruit) varieties. The fruit was harvested in June, July, and August. We tested the samples for limonin and polymethoxyflavones content and sensory attributes, especially bitterness. Results and discussion. Vinegar extracts with 20% of Ogimi Kugani harvested in June and July tasted bitter compared to those from Nakamoto Seedless harvested in August, but extracts from Ogimi Kugani harvested in August were not bitter. In addition, 5 and 10% vinegar extracts from Ogimi Kugani harvested in June had lower bitterness. The vinegar extracts from both shikuwasa varieties contained polymethoxyflavones ‒ bioactive compounds ‒ and similar flavor. Conclusion. The whole shiluwasa fruit can be used to produce vinegar drinks, Ponzu soy sauce, salad dressings, etc.

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Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing

Proceedings of the Latvian Academy of Sciences Section B Natural Exact and Applied Sciences ◽

10.1515/prolas-2017-0084 ◽

2017 ◽

Vol 71 (6) ◽

pp. 486-491

Author(s):

Gaļina Zvaigzne ◽

Daina Kārkliņa ◽

Joerg-Thomas Moersel ◽

Sasha Kuehn ◽

Inta Krasnova ◽

...

Keyword(s):

High Temperature ◽

Vitamin C ◽

Bioactive Compounds ◽

Orange Juice ◽

Sensory Attributes ◽

Heat Treated ◽

C 30 ◽

Traditional Processing ◽

The Impact ◽

Ultra High Temperature

Abstract Orange juices are an important source of bioactive compounds. Because of its unique combination of sensory attributes and nutritional value, orange juice is the world’s most popular fruit juice. Orange (Citrus sinensis) juice of Greek Navel variety was used in this study. The impact of Conventional Thermal Pasteurisation (94 °C/30') (CTP) and alternative Ultra-High Temperature (UHT) (130 °C/2') processing on bioactive compounds and antioxidant capacity changes of fresh Navel orange juice was investigated. Sensory attributes of processed juices were evaluated. Results showed that using technologies CTP and UHT orange juice Navel significantly changed vitamin C concentration in comparison with fresh orange juice. The highest concentration of antioxidants (vitamin C, total phenols, hesperidin and carotenoids) was observed in orange juice Navel produced by UHT technology. Sensory results indicated that characteristics of the orange juice obtained using UHT technology were more liked than the CTP heat treated juice. UHT technology emerges as an advantageous alternative process to preserve bioactive compounds in orange juice.

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Effect of lacto-fermentation and freeze-drying on the quality of beetroot evaluated using machine vision and sensory analysis

European Food Research and Technology ◽

10.1007/s00217-021-03869-w ◽

2021 ◽

Author(s):

Ewa Ropelewska ◽

Anna Wrzodak ◽

Kadir Sabanci ◽

Muhammet Fatih Aslan

Keyword(s):

Freeze Drying ◽

Sensory Quality ◽

Bitter Taste ◽

Sensory Attributes ◽

Discrimination Accuracy ◽

Flatbed Scanner ◽

Color Channel ◽

Texture Parameters ◽

Freeze Dried

AbstractThis study was aimed at evaluating the effect of freeze-drying and lacto-fermentation on the texture parameters of images and sensory attributes of beetroots. The samples were imaged using a flatbed scanner, and textures from images converted to color channels L, a, b, R, G, B, X, Y, Z were computed. The discrimination of raw and processed beetroots was performed using models based on textures selected for each color channel. The sensory quality of processed samples was determined using the attributes related to smell, color, texture and taste. The highest discrimination accuracy of 97.25% was obtained for the model built for color channel b. The accuracies for other channels were equal to 96.25% for channel a, 95.25% for channel R, 95% for channel Y, 94.75% for channel B, 94.5% for channel X, 94% for channel L, 92.5% for channel G, 88.25% for channel Z. In the case of some models, the raw and lacto-fermented beetroots were discriminated with 100% correctness. The freeze-dried and freeze-dried lacto-fermented samples were also the most similar in terms of sensory attributes, such as off-odor, attractiveness color, beetroot color, crunchiness, hardness, bitter taste, overall quality. The results indicated that the image parameters and sensory attributes may be related.

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Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer

Nutrients ◽

10.3390/nu11020464 ◽

2019 ◽

Vol 11 (2) ◽

pp. 464 ◽

Cited By ~ 3

Author(s):

Andries Gous ◽

Valérie Almli ◽

Vinet Coetzee ◽

Henrietta de Kock

Keyword(s):

Factorial Design ◽

Grapefruit Juice ◽

Bitter Taste ◽

Sensory Perception ◽

Sensory Attributes ◽

Sensory Properties ◽

Flavor Intensity ◽

Sensory Profiles

Color, aroma, sweet, and bitter tastes contribute to the sensory perception of grapefruit juice. Consumers differ about liking grapefruit. A reason is the bitter taste that characterize the fruit. The objective was to determine the effect of varying the color (red or yellow), aroma (two levels), bitterness (three levels), and sweetness (three levels) of a grapefruit-like model beverage, on consumers’ liking and perception of its sensory properties. The sensory profiles of thirty-six grapefruit-like beverages, created on the basis of a factorial design, has been described. Consumers rated their liking of color, aroma, and flavor of the twelve most diverse beverages. Bitter and sweet levels of the beverages had a significant effect on the flavor and aftertaste attributes. Aroma concentration had a significant effect on the majority of the sensory attributes. Color had a significant effect on perception of some of the aroma attributes, as well as the grapefruit’s flavor intensity. Consumers liked the red beverages more than the yellow ones, and those with low aroma over the high aroma intensity. Consumers preferred the low bitter/high sweet beverages. Pungent and grapefruit aroma were found to be negative drivers for liking of the aroma. Sweet and citrus flavors were found to be positive drivers and sour and bitter flavors were found to be negative drivers of flavor-preferences (or liking) of the tested beverages.

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Evaluation of different postharvest conditions to preserve the amount of bioactive compounds, physicochemical quality parameters and sensory attributes of ‘Sweetheart’ cherries

Acta Horticulturae ◽

10.17660/actahortic.2017.1161.92 ◽

2017 ◽

pp. 581-586 ◽

Cited By ~ 3

Author(s):

D. González-Gómez ◽

M.J. Bernalte ◽

M.C. Ayuso ◽

M.F. Fernández-León ◽

M. Lozano ◽

...

Keyword(s):

Bioactive Compounds ◽

Quality Parameters ◽

Sensory Attributes ◽

Physicochemical Quality

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Cold pressed versus refined winterized corn oils: quality, composition and aroma

Grasas y Aceites ◽

10.3989/gya.1168162 ◽

2017 ◽

Vol 68 (2) ◽

pp. 194 ◽

Cited By ~ 2

Author(s):

B. Aydeniz Güneşer ◽

E. Yılmaz ◽

S. Ok

Keyword(s):

Fatty Acids ◽

Phenolic Compounds ◽

Bioactive Compounds ◽

Phenolic Acids ◽

Sensory Attributes ◽

Saponification Number ◽

Total Carotenoid ◽

Quality Improvements ◽

Phenolic Contents ◽

Cold Pressed

The aims of this study were to characterize and compare cold pressed and fully refined winterized corn oils. Free fatty acidity (FFA), peroxide (PV) and p-anisidin (p-AV) values, saponification number, total carotenoid and phenolic contents of cold pressed corn oils were higher than that of the refined winterized corn oils. Linoleic and oleic acids (approximately 53-54% and 30-31%, respectively) were detected as the major fatty acids in both oil samples. Fifteen different sterols with a majority of β-sitosterol, campesterol, and stigmasterol were quantified in both oil samples. Although phenolic compounds were not quantified in the refined winterized oil samples, some flavonoids (hesperidin, rutin) and phenolic acids (gallic, syringic, rosmaniric and trans-ferulic) were detected in the cold pressed oil samples. This study concludes that cold pressed corn oils could be superior in terms of bioactive compounds but still need some quality improvements for sensory attributes.

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Basic Chemical Composition and Concentration of Selected Bioactive Compounds in Leaves of Black, Red and White Currant

Applied Sciences ◽

10.3390/app11167638 ◽

2021 ◽

Vol 11 (16) ◽

pp. 7638

Author(s):

Magdalena Ziobroń ◽

Aneta Kopeć ◽

Joanna Skoczylas ◽

Kinga Dziadek ◽

Jerzy Zawistowski

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Bioactive Compounds ◽

Proximate Analysis ◽

Natural Health Products ◽

Health Products ◽

Total Antioxidant ◽

Total Carbohydrates ◽

June July ◽

In The Beginning

The aim of this study was to determine the basic chemical composition, the content of bioactive compounds and antioxidant activity in currant leaves. The leaves of black, red and white currant shrubs were collected in May, and in the beginning of June, July and August, for two years between 2018 and 2019. The proximate analysis, including dry matter, protein, fat, ash and total carbohydrates, was determined. In addition, the content of the polyphenols and the total antioxidant activity using ABTS, DPPH and FRAP assays were conducted. The highest concentration of protein was detected in the whitecurrant leaves harvested in May in both years, while the highest content of crude fat was found in the blackcurrant leaves harvested in both years, with the exception of the August harvest. Extracts from the blackcurrant leaves collected in June/July 2019 had the highest antioxidant activity that was measured by the ABTS method (about 7000 µmol Trolox/g DM) and confirmed by other methods, while extracts from the whitecurrant leaves produced from the August 2018 collection had the lowest antioxidant activity (1884 µmol Trolox/g DM). Currant leaves are a rich source of bioactive compounds and contain higher amounts of polyphenols as compared with currant fruits. These compounds may play a very important role in the risk reduction and even prevention of the most chronic non-communicable diseases. Therefore, further research is needed to identify currant leaves as a source of bioactives for functional foods and natural health products. The highest antioxidant activity was in the redcurrant leaves from all the harvest times in 2018 as measured by the ABTS and FRAP methods. On the contrary, blackcurrant leaves from all the harvest times in 2019 had the highest antioxidant activity.

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Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder

Brazilian Archives of Biology and Technology ◽

10.1590/s1516-89132010000500025 ◽

2010 ◽

Vol 53 (5) ◽

pp. 1197-1204 ◽

Cited By ~ 6

Author(s):

Josemeyre Bonifácio da Silva ◽

Ilana Felberg ◽

Mercedes Concórdia Carrão-Panizzi ◽

Soo Young Lee ◽

Sandra Helena Prudencio

Keyword(s):

Sensory Analysis ◽

Bitter Taste ◽

Sensory Attributes ◽

Average Content ◽

Sesame Seeds ◽

Cotton Candy ◽

Processing Techniques ◽

Made In

The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymilk samples showed cooked grain and cotton candy aroma and cooked grain, malty and sweetness flavor (a mild flavor). The commercial samples presented stronger roasted soy, rancid, sesame seeds and fishy aroma and roasted soy, sesame seeds and bitterness flavor, and bitter taste (closed nose) and starchy texture. No differences were noted among laboratory soymilks, denoting inactivation of lipoxygenases enzymes in the soymilks process. There were differences between the samples prepared in laboratory and commercial soymilks, which was due to several factors related to processing techniques. The hexanal average content was positively associated with the cooked grain aroma and isoflavones was positively associated with the cooked grain and cotton candy aroma, cooked grain, malty and sweetness flavor and starchy texture.

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Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases

Foods ◽

10.3390/foods10030636 ◽

2021 ◽

Vol 10 (3) ◽

pp. 636

Author(s):

Chan Ho Jang ◽

Jisun Oh ◽

Ji Sun Lim ◽

Hyo Jung Kim ◽

Jong-Sang Kim

Keyword(s):

Neurodegenerative Diseases ◽

Bioactive Compounds ◽

East Asian ◽

Health Benefits ◽

Soy Sauce ◽

Asian Countries ◽

Fermented Soybean ◽

Soy Foods ◽

Parkinson’S Diseases ◽

Bacillus Spp

Fermented soybean products, such as cheonggukjang (Japanese natto), doenjang (soy paste), ganjang (soy sauce), and douchi, are widely consumed in East Asian countries and are major sources of bioactive compounds. The fermentation of cooked soybean with bacteria (Bacillus spp.) and fungi (Aspergillus spp. and Rhizopus spp.) produces a variety of novel compounds, most of which possess health benefits. This review is focused on the preventive and ameliorative potential of fermented soy foods and their components to manage neurodegenerative diseases, including Alzheimer’s and Parkinson’s diseases.

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Review: Telaah Kandungan Senyawa Katekin dan Epigalokatekin Galat (EGCG) sebagai Antioksidan pada Berbagai Jenis Teh

Jurnal Pharmascience ◽

10.20527/jps.v8i1.9122 ◽

2021 ◽

Vol 8 (1) ◽

pp. 31

Author(s):

Zahra Hasna Fadhilah ◽

Farid Perdana ◽

Raden Aldizal Mahendra Rizkio Syamsudin

Keyword(s):

Antioxidant Activity ◽

Green Tea ◽

Bioactive Compounds ◽

Bitter Taste ◽

Epigallocatechin Gallate ◽

Black Tea ◽

Major Determinant ◽

Oolong Tea ◽

Ic50 Value ◽

High Antioxidant Activity

Katekin merupakan senyawa bioaktif dengan kerangka flavan-3-ol dan menjadi senyawa utama penentu mutu serta dapat memberikan rasa pahit yang khas pada teh. Senyawa turunan katekin yang memiliki aktivitas sebagai antioksidan paling kuat dan melimpah yaitu epigalokatekin galat. Tujuan dari review artikel ini yaitu untuk mengetahui kandungan senyawa katekin dan epigalokatekin galat sebagai antioksidan pada berbagai jenis teh berdasarkan nilai IC50.Metode penulisan review artikel ini dilakukan dengan mencari serta menganalisis studi pustaka dari beberapa jurnal yang berkaitan dengan aktivitas antioksidan pada berbagai jenis teh dengan penelusuran terhadap senyawa katekin, khususnya epigalokatekin galat. Hasil review menunjukkan bahwa aktivitas antioksidan pada pengolahan jenis teh seperti teh hijau, teh oolong, dan teh hitam memiliki perbedaan yang cukup signifikan yang dapat dilihat dari kandungan senyawa katekin dan EGCG dimana semakin besar kandungan senyawa tersebut, maka aktivitas antioksidannya semakin tinggi. Selain itu, tingginya aktivitas antioksidan dapat dilihat dari nilai IC50. Semakin rendah nilai IC50, maka aktifitas antioksidan akan semakin tinggi. Teh hijau terbukti memiliki aktivitas antioksidan yang paling tinggi diantara teh lainnya dengan kandungan katekin sebesar 10,04% dan epigalokatekin galat sebesar 3,28% serta nilai IC50 yang paling rendah yaitu 58,61 µg/mL. Kata Kunci: Katekin, Teh Hijau, Teh Oolong, Teh Hitam, Antioksidan Catechins are bioactive compounds with a flavan-3-ol structure and become a major determinant of quality compounds and can give a distinctive bitter taste of tea. Catechin derivative compounds that have the antioxidant activity as the strongest and abundant are epigallocatechin gallate. The purpose of this article review was to determine the content of catechins and epigallocatechin gallate compounds as an antioxidant in various types of tea based on the IC50 value. The method of writing of this article review was carried out by searching and analyzing literature studies from several journals related to antioxidant activity in various types of tea by tracing catechin compounds, especially the epigallocatechin gallate. The results of the review showed that the antioxidant activity in the processing of types of tea such as green tea, oolong tea, and black tea has significant differences which could be seen from the content of catechins and EGCG compounds where the greater the content of the compounds, the higher the antioxidant activity. Also, the high antioxidant activity can be seen from the IC50 value. The lower the IC50 value, the higher the antioxidant activity. Green tea shows to have the highest antioxidant activity among other teas with a catechin content of 10.04% and an epigallocatechin gallate of 3.28% and the lowest IC50 value of 58.61 µg/mL.

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