scholarly journals Physiological Activities of Perilla Frutescens Var. Frutescens Leaf Extracts and Storage Stability in Kneaded Noodles

2018 ◽  
Vol 2 (2) ◽  
pp. 12
Author(s):  
Yoshiyuki Watanabe ◽  
Hiroko Kitayama ◽  
Mina Yamamoto ◽  
Yusuke Kono ◽  
Yasue Yamada ◽  
...  
Keyword(s):  
Storage Stability ◽  
Storage Temperature ◽  
Radical Scavenging ◽  
Suppressive Effect ◽  
Perilla Frutescens ◽  
Processed Food ◽  
Inhibitory Effects ◽  
Leaf Extracts ◽  
Acidic Fraction ◽  
And Storage

<p><em>P</em><em>erilla </em><em>(Perilla frutescens var. frutescens) </em><em>lea</em><em>ves</em><em> w</em><em>ere</em><em> fractionated</em><em> based </em><em>on their chemical </em><em>properties</em><em>, and the physiological activities of the fractions were evaluated</em><em>.</em><em> </em><em>T</em><em>he acidic fraction had high </em><em>radical scavenging </em><em>ability</em><em>, whereas the superoxide dismutase-like activities of all fractions were low</em><em>.</em><em> A positive correlation was observed between scavenging activity and polyphenol content. The inhibitory effects of the extracts on </em><em>a</em><em>-amylase and on </em><em>a</em><em>-glucosidase activities were low, indicating a weak suppressive effect of the leaf extracts on diabetes. The acidic and phenolic fractions suppressed pancreatic lipase activity and accelerated lipid hydrolysis in adipocytes differentiated from 3T3-L1 cells. F</em><em>lour noodles kneaded </em><em>with </em><em>lea</em><em>f</em><em> powder</em><em> </em><em>were prepared, and storage stability was </em><em>examine</em><em>d</em><em>. The functional compounds in the leaves were heat-sensitive in the flour noodles. We fractionated perilla leaves to isolate and identify valuable components to provide functionality to processed food and determined that some conditions, such as storage temperature, must be considered to effectively use the compounds.</em><em></em></p>

scholarly journals Collagenase and Melanogenesis Inhibitory Effects of Perilla Frutescens Pomace Extract and Its Efficacy in Topical Cosmetic Formulations

Cosmetics ◽  
2020 ◽  
Vol 7 (3) ◽  
pp. 69
Author(s):  
Lapatrada Mungmai ◽  
Weeraya Preedalikit ◽  
Komsak Pintha ◽  
Payungsak Tantipaiboonwong ◽  
Nattapol Aunsri
Keyword(s):  
Skin Color ◽  
Radical Scavenging Activity ◽  
Skin Irritation ◽  
Radical Scavenging ◽  
Perilla Frutescens ◽  
Total Phenolic ◽  
Skin Elasticity ◽  
Melanin Content ◽  
Inhibitory Effects ◽  
Collagenase Activity

In previous studies, Perilla frutescens pomace was shown to contain bioactive phenolic compounds and good anti-oxidative activity. However, reports about collagenase activity and melanogenesis inhibitory effects of P. frutescens pomace are limited. This study aimed to evaluate the bioactivity of P. frutescens pomace extract and incorporate the extract into a cosmetic formulation for evaluating its effects on collagenase and melanogenesis inhibition on human skin. The P. frutescens seeds after an oil pressing process were extracted with ethanol (70% v/v) in order to examine the remaining phytochemical compounds, the bioactivity in pomace perilla, and its efficacy as a skincare product. In this study, total phenolic and total flavonoid contents of P. frutescens seed extract (PFSE) were determined using spectrophotometry. The free radical scavenging activity was determined with 2, 2′-diphenyl-1-picrylhydrazyl (DPPH) radicals and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) ABTS radicals. Additionally, the effects on collagenase activity, melanin content, and alpha-Melanocyte stimulating hormone (α-MSH) on the viability of cultured B16F10 melanoma cells were investigated. Skin irritation and efficacy of PFSE cream for skin elasticity and skin color were also clinically evaluated. The total phenolic content with gallic acid equivalents (GAE) value and total flavonoids content with catechin equivalents (CE) value were, respectively, 92.79 ± 1.19 and 56.02 ± 2.83 mg/g. Furthermore, PFSE significantly inhibited the collagenase activity (p < 0.001) at the concentration of 400 µg/mL (82 ± 3.23%). These results clearly demonstrated the anti-melanogenic effects on B16F10 cells without causing any cytotoxicity or death. Although there was a slight improvement in skin elasticity in the 4th week compared to the previous week, the 4th week melanin content of the skin significantly decreased from the beginning (p < 0.05) without any irritations. In conclusion, PFSE could be cosmetically considered as a key ingredient that effectively lessens the effects of skin aging and skin hyperpigmentation disorders.

scholarly journals The changes of chemical quality of ginger during postharvest storage at chilling temperature

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1653-1662
Author(s):  
N.I.A. Shukor ◽  
A. Misran ◽  
S.H. Ahmad ◽  
Y.T. Xue ◽  
T.M.M. Mahmud ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Radical Scavenging Activity ◽  
Chilling Injury ◽  
Radical Scavenging ◽  
Chemical Properties ◽  
Temperature Management ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Fresh Weight ◽  
And Storage

Zingiber officinale is a tropical produce which is susceptible to chilling injury due to improper storage temperature management. Therefore, the objective of the study was to investigate the development of chilling injury (CI) in ‘Bentong’ ginger rhizome. Fresh ‘Bentong’ ginger rhizomes were harvested at 9-10 months and were stored at 5, 15 and 25°C for 0, 8, 16, and 24 days. The treatments were evaluated for the effects of storage temperatures and storage durations on postharvest chemical qualities of ginger rhizomes. The experiment showed significant interaction effects between storage temperature and storage durations for total flavonoid contents (TFC), total phenolic contents (TPC), 6- gingerol, 6-shogaol, and DPPH radical scavenging activity of the treated rhizome. Ginger stored at 15°C showed the highest TPC at 16 days of storage and then reduced throughout the storage as compared to the ginger stored at 5°C and 25°C. The 6-gingerol content increased from day 0 to day 16 and resulted in an optimum content at 66.7 mg/g fresh weight when it was stored at 15°C. 6-shogaol was identified in smaller quantities within the range of 1.52 to 3.11 mg/100 g of fresh weight. A similar trend was also observed in 6 -shogoal after 24 days of the storage. DPPH scavenging activity showed that storage at 5 and 25°C resulted in a decrease of DPPH inhibition along with storage durations. Therefore, it was suggested that the ginger was best kept at 15°C up to 16 days of storage in order to maintain the postharvest qualities and chemical properties of ginger.

scholarly journals Synthesis and Storage Stability of Diisopropylfluorophosphate

2016 ◽  
Vol 2016 ◽  
pp. 1-5 ◽  
Author(s):  
Derik R. Heiss ◽  
Donald W. Zehnder ◽  
David A. Jett ◽  
Gennady E. Platoff ◽  
David T. Yeung ◽  
...  
Keyword(s):  
Storage Stability ◽  
Storage Temperature ◽  
Acetylcholinesterase Inhibitor ◽  
Degradation Process ◽  
Synthesis Route ◽  
Toxicological Studies ◽  
Commercial Source ◽  
And Storage ◽  
Hydrolysis Of

Diisopropylfluorophosphate (DFP) is a potent acetylcholinesterase inhibitor commonly used in toxicological studies as an organophosphorus nerve agent surrogate. However, LD50values for DFP in the same species can differ widely even within the same laboratory, possibly due to the use of degraded DFP. The objectives here were to identify an efficient synthesis route for high purity DFP and assess the storage stability of both the in-house synthesized and commercial source of DFP at the manufacturer-recommended storage temperature of 4°C, as well as −10°C and −80°C. After 393 days, the commercial DFP stored at 4°C experienced significant degradation, while only minor degradation was observed at −10°C and none was observed at −80°C. DFP prepared using the newly identified synthesis route was significantly more stable, exhibiting only minor degradation at 4°C and none at −10°C or −80°C. The major degradation product was the monoacid derivative diisopropylphosphate, formed via hydrolysis of DFP. It was also found that storing DFP in glass containers may accelerate the degradation process by generating waterin situas hydrolytically generated hydrofluoric acid attacks the silica in the glass. Based on the results here, it is recommended that DFP be stored at or below −10°C, preferably in air-tight, nonglass containers.

Viability, Efficacy, and Storage Stability of Freeze-Dried Biocontrol Agent Candida sake Using Different Protective and Rehydration Media

2001 ◽  
Vol 64 (6) ◽  
pp. 856-861 ◽  
Author(s):  
M. ABADIAS ◽  
N. TEIXIDÓ ◽  
J. USALL ◽  
A. BENABARRE ◽  
I. VIÑAS
Keyword(s):  
Freeze Drying ◽  
Storage Stability ◽  
Storage Temperature ◽  
Penicillium Expansum ◽  
Freeze Dried ◽  
Skimmed Milk ◽  
The Stability ◽  
Candida Sake ◽  
Initial Starting ◽  
And Storage

Viability, efficacy against Penicillium expansum on Golden Delicious apples, and storage stability of freeze-dried Candida sake strain CPA-1 were studied. The effect of several protective agents and rehydration media was investigated in the freeze drying of C. sake. Skimmed milk at 10% concentration was a good rehydration medium for all protectants tested. In general, good viability results were obtained when the same solution was used as a protectant and as a rehydration medium. The best survival was obtained when C. sake cells were protected with 10% lactose + 10% skimmed milk and rehydrated with skimmed milk (85% viability). The potential for biocontrol of the best freeze-dried treatments against P. expansum on apples was compared with that of fresh cells. Freeze-dried treatments at 1 × 107 CFU/ml reduced the incidence of decay by 45 to 66%. The best biocontrol effect was obtained with cells that had been freeze dried using 10% lactose + 10% skimmed milk as a protectant and 1% peptone as a rehydration medium, with a 66% reduction in rot incidence. However, in all treatments, the efficacy of freeze-dried cells was significantly lower than fresh cells. The stability of freeze-dried samples decreased during storage and was influenced by storage temperature. In the best treatment, storage of C. sake cells for 60 days at 4°C resulted in final concentrations of 2.5 × 108 CFU/ml, which was a 10-fold reduction in relation to the initial starting concentration of cells prior to freeze drying.

scholarly journals The Effects of Temperature on the Quality and Storage Stalibity of Sweet Potato (Ipomoea batatas L. [Lam]) Grown in Central Europe

Agronomy ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 1665
Author(s):  
Barbara Krochmal-Marczak ◽  
Barbara Sawicka ◽  
Barbara Krzysztofik ◽  
Honorata Danilčenko ◽  
Elvyra Jariene
Keyword(s):  
Sweet Potato ◽  
Central Europe ◽  
Ipomoea Batatas ◽  
Storage Stability ◽  
Storage Temperature ◽  
Weight Losses ◽  
Genetic Features ◽  
Effects Of Temperature ◽  
And Storage

The research focuses on the effects of temperature on the quality and storage stability of sweet potato (Ipomoea batatas L. [Lam]). It is based on the results of a field experiment conducted between 2015–2017 in Żyznów (49°49′ N, 21°50′ E). The experimental factors were: storage temperatures (5° and 15 °C) and sweet potato cultivars (‘Carmen Rubin’, ‘White Triumph’, ‘Beauregard’, ‘Satsumo Imo’, ‘Purple’). Tubers were harvested at BBCH stage 97. Tubers were stored in a climatic chamber with temperature control and fixed ambient humidity for 6 months during the 2015/16–2017/18 seasons. The storage of tubers at 15 °C helped reduce tuber waste and weight losses resulting from germination, transpiration, respiration and rotting. The quality of the stored tubers depended mostly on storage temperature. It was observed that at 15°, the content of dry matter and total sugars was higher than at 5°, whereas the content of starch was lower. The factor determining storage stability was the genetic features of the cultivars under study. The cultivars ‘Purple’ and ‘Satsumo Imo’ demonstrated good storage stability. The cultivar ‘Carmen Rubin’ turned out least suitable for long storage. The experiment results can contribute to developing storage technology of sweet potato tubers cultivated in Central Europe.

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