Drying Temperature and Storage Period and Their Relation to Stevia Leaf Chemical Composition

Determining the chemical composition of medicinal plants used for therapeutic purposes is of fundamental importance. These plants must meet quality standards for commercialization by ensuring pharmacological properties and efficacy. However, for the maintenance of their active compounds, it is very important to store them at a suitable temperature and ensure the safety of these compounds. The objective of this work was to evaluate the effect of different temperatures and storage periods in the maintenance of chemical composition of bushy lippia (Lippia alba), crajiru (Arrabidaea chica), eucalyptus (Eucalyptus grandis), lemon grass (Cymbopogon citratus), citronella (Cymbopogon nardus) and sage (Lippia microphylla) leaves. Leaves of these medicinal plants were stored for different periods (30, 60 and 90 days) at different temperatures (0, 17 and 24 °C). A complete randomized design was used with five replications, each one with 150g of leaves. For each combination of temperature and storage period, different variables were evaluated such as phenolic compounds, total anthocyanins, antioxidant activity (ORAC and DPPH), carotenoids and chlorophyll contents. Leaves stored at 0°C resulted in the most efficient preservation of chemical compounds at 30, 60 and 90 days. However, this temperature causes physiological damage to the leaves. Therefore, for commercial use, dried or crushed leaves in the form of powder is recommended. Storage at 17 °C keeps the chemical composition of the leaves at satisfactory levels, while at 24 °C there is a significant decrease over the periods of cold storage.

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Studies on the Development of Mixed Fruit Marmalade

Journal of Environmental Science and Natural Resources ◽

10.3329/jesnr.v5i2.14836 ◽

2013 ◽

Vol 5 (2) ◽

pp. 315-322 ◽

Cited By ~ 1

Author(s):

AKMS Inam ◽

MM Hossain ◽

AA Siddiqui ◽

M Easdani

Keyword(s):

Chemical Composition ◽

Room Temperature ◽

Chemical Constituents ◽

Storage Period ◽

Soluble Solids ◽

Microbial Count ◽

Overall Acceptability ◽

Storage Study ◽

Mango Juice ◽

And Storage

This study reports on processing of mixed fruit marmalades from malta, mango and pineapple juices at different ratios. Sensory attributes and storage studies of the mixed fruit marmalades were also evaluated. The fresh and fully mature fruits were used for this experiment. Chemical characteristics such as moisture, ash, acidity, pH, vitamin C, sugar and total soluble solids (TSS) of fruit juices and mixed fruit marmalades were determined. Variations in chemical constituents were observed among the juice and marmalade samples. S1 sample was found best of all samples with respect to chemical composition. The analysis of chemical composition of S1 sample (malta juice: mango juice: pine-apple juice=2:1:1) was found as: moisture 27.71%, ash 0.16%, TSS 67.5%, total sugar 66.2%, acidity 0.90% and pH 2.8. On the basis of sensory evaluation the S1 sample was the most acceptable among others in terms of color, flavor, texture and overall acceptability. Storage study was conducted on the mixed fruit marmalades for six months at room temperature (23-30°C) and relative humidity 80 to 85%. It was observed that TSS, pH and acidity of mixed fruit marmalades did not show any remarkable changes. Color and flavor were acceptable throughout six months of storage period. After six month of storage period small amount of mould and bacterial attack was observed in marmalade samples. The microbial count was low due to high acidity and proper storage of the samples. The microbial contamination was very low in sample S1 than other samples due to its highest acidity.DOI: http://dx.doi.org/10.3329/jesnr.v5i2.14836 J. Environ. Sci. & Natural Resources, 5(2): 315-322 2012

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Chemical Composition and Quality Characteristics of Meat in Three One-Humped Camel (Camelus dromedarius) Breeds as Affected by Muscle Type and Post-Mortem Storage Period

Animals ◽

10.3390/ani9100834 ◽

2019 ◽

Vol 9 (10) ◽

pp. 834 ◽

Cited By ~ 2

Author(s):

Gamaleldin M. Suliman ◽

Abdullah N. Alowaimer ◽

Elsayed O.S. Hussein ◽

Hatem S. Ali ◽

Sameh A. Abdelnour ◽

...

Keyword(s):

Chemical Composition ◽

Meat Quality ◽

Shear Force ◽

Storage Period ◽

Quality Attributes ◽

Sensory Attributes ◽

Cooking Loss ◽

Muscle Type ◽

And Storage ◽

Water Holding

The influence of muscle type and postmortem storage period on meat chemical composition and quality attributes of three breeds of camels (Baladi Saudi, Pakistani, and Somali) were investigated in this study. Crude fat and ash content were significantly higher in the Pakistani than in the Baladi Saudi and Somali breeds, except for higher moisture content observed in the Somali breed. The longissimus lumborum (LL) and semimembranosus (SM) muscles had a greater crude protein than the biceps femoris (BF) muscle. Storage period exhibited a significant reduction in pH values and improvement in color components of meat. The Somali breed produced higher cooking loss % and shear force, with a lower water holding capacity than the Baladi Saudi and Pakistani breeds. The LL muscle had better cooking loss %, water holding capacity, and shear force, whereas storage period (7 days) exhibited a significant reduction in the myofibrillar fragmentation index. Baladi Saudi and Pakistani breeds and LL muscle samples presented better meat sensory attributes, while storage period had no significant influence on the overall sensory characters of meat. In conclusion, there were significant differences between the chemical and structural characteristics of the LL, BF, and SM muscle samples among the three breeds of camel. Baladi Saudi and Pakistani had better meat quality traits than the Somali breed. In addition, LL muscles had better nutritional values and meat quality parameters than BF and SM muscles. Improvement in meat quality attributes were achieved with the storage process of 7 days. It is observed that, the Saudi Baladi camels have a merit of low fat content over both Somali and Pakistani camel breeds. It is also concluded that no significant effects were observed between the treatments as a result of storage when sensory attributes were considered. Moreover, breed, muscle and storage period were interacted significantly only with regard to lightness color space and shear force. This is useful knowledge for the meat industry for optimizing processing and storage procedures for various camel muscles.

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Effect of preservation methods and storage period on the chemical composition and sensory properties of strawberry crush

Cogent Food & Agriculture ◽

10.1080/23311932.2016.1178691 ◽

2016 ◽

Vol 2 (1) ◽

Author(s):

Sabeera Muzzaffar ◽

Romee Jan ◽

Idrees Ahmed Wani ◽

Farooq Ahmad Masoodi ◽

Mohd Munaff Bhat ◽

...

Keyword(s):

Chemical Composition ◽

Storage Period ◽

Sensory Properties ◽

Preservation Methods ◽

And Storage

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CHEMICAL COMPOSITION OF ACTINIDIA DELICIOSA FRUITS AS INFLUENCED BY HARVEST DATE AND STORAGE PERIOD

Acta Horticulturae ◽

10.17660/actahortic.1999.498.37 ◽

1999 ◽

pp. 313-318

Author(s):

A. Ferrandino ◽

S. Guidoni

Keyword(s):

Chemical Composition ◽

Storage Period ◽

Harvest Date ◽

Actinidia Deliciosa ◽

And Storage

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Influences of drying temperature and storage conditions for preserving the quality of maize postharvest on laboratory and field scales

Scientific Reports ◽

10.1038/s41598-020-78914-x ◽

2020 ◽

Vol 10 (1) ◽

Author(s):

Paulo Carteri Coradi ◽

Vanessa Maldaner ◽

Éverton Lutz ◽

Paulo Vinícius da Silva Daí ◽

Paulo Eduardo Teodoro

Keyword(s):

Grain Quality ◽

Storage Systems ◽

Storage Period ◽

Storage Conditions ◽

Drying Temperature ◽

Grain Moisture ◽

Storage Methods ◽

Maize Grain ◽

And Storage

AbstractDrying and storage methods are fundamental for maintaining the grain quality until processing. Therefore, the aim of this study was to evaluate the associations of the drying temperature with storage systems and conditions as a strategy for preserving the quality of maize grain postharvest on laboratory and field scales. An increase in temperature accelerated the reduction in grain moisture, but increased the deterioration. The wetting during the storage period reduced the grain quality. Hermetic and aerated storage systems maintained the chemical quality of the grains. The control with healthy and whole corn dried at 80 °C and stored in silos with natural aeration provided a satisfactory quality, equivalent to those of controlled drying and storage under airtight conditions and at low temperatures. Different conditions of drying and storage of corn on the laboratory and field scales were evaluated, which provides an appropriate management of these operations to maintain the grain quality.

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Evaluation of drying temperature and storage time on the water content, aroma and taste of lemon pepper (Zanthoxylum acanthopodium DC.) powder

E3S Web of Conferences ◽

10.1051/e3sconf/202133201005 ◽

2021 ◽

Vol 332 ◽

pp. 01005

Author(s):

Erika Pardede ◽

Ferlando J. Simanungkalit ◽

Johan B. Manik

Keyword(s):

Moisture Content ◽

Water Content ◽

Storage Period ◽

Average Moisture Content ◽

Taste Intensity ◽

Drying Temperature ◽

Hot Air ◽

Pepper Powder ◽

And Storage ◽

Lower Water Content

The fruits lemon pepper (Zanthoxylum acanthopodium DC.) are commonly used as flavouring in fresh form. Meanwhile, the lemon pepper fruits are perishable and easily attacked by fungi and loss its colour and fragrance. In this study, during a 4-week storage, the effects of drying temperature (40, 50, 60 and 70 oC) in a hot oven on water content, aroma and taste intensity of lemon pepper powder were evaluated. The initial average moisture content of fresh lemon pepper is 68,5 %. Among the four drying temperature that were used, 40 oC and 70 oC showed no significant different effect on water content, while 50 oC and 60 oC produced a lower water content. The intensity of the aroma and taste of lemon pepper decreases significantly with the increase of drying temperature. The moisture content, aroma and taste intensity were also decreased significantly during the experimental storage period (4 weeks). Our experiment has shown that lemon pepper powder dried at 40 oC has a lower water content and can maintain aroma and taste better than lemon pepper dried at 50–70 oC in a hot air oven. Therefore, the drying temperature of 40 oC is a better option for drying lemon pepper.

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Investigation of the influence of drying temperature on organoleptic indicators and chemical composition of milk

Scientific Works of National University of Food Technologies ◽

10.24263/2225-2924-2020-26-5-15 ◽

2020 ◽

Vol 26 (5) ◽

pp. 113-122

Author(s):

K. Belinska ◽

N. Falendysh

Keyword(s):

Chemical Composition ◽

Drying Temperature

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The Influence Mechanism of Temperature and Storage Period on Polarization Properties of Poly (Vinylidene Fluoride–Trifluoroethylene) Ultrathin Films

Membranes ◽

10.3390/membranes11050301 ◽

2021 ◽

Vol 11 (5) ◽

pp. 301

Author(s):

Xingjia Li ◽

Zhi Shi ◽

Xiuli Zhang ◽

Xiangjian Meng ◽

Zhiqiang Huang ◽

...

Keyword(s):

Ultrathin Films ◽

Remanent Polarization ◽

Vinylidene Fluoride ◽

Storage Period ◽

Testing Temperature ◽

Fatigue Properties ◽

Inhibition Mechanism ◽

Poly Vinylidene Fluoride ◽

High Level ◽

And Storage

The effect of testing temperature and storage period on the polarization fatigue properties of poly (vinylidene fluoride-trifluoroethylene) (P(VDF–TrFE)) ultrathin film devices were investigated. The experimental results show that, even after stored in air for 150 days, the relative remanent polarization (Pr/Pr(0)) of P(VDF–TrFE) of ultrathin films can keep at a relatively high level of 0.80 at 25 °C and 0.70 at 60 °C. To account for this result, a hydrogen fluoride (HF) formation inhibition mechanism was proposed, which correlated the testing temperature and the storage period with the microstructure of P(VDF–TrFE) molecular chain. Moreover, a theoretical model was constructed to describe the polarization fatigue evolution of P(VDF–TrFE) samples.

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