scholarly journals A synergistic of pectinase, cellulase, and glucoamylase on anthocyanin content and extraction yield of roselle petals (Hibiscus sabdariffa L.)

2021 ◽  
Vol 26 (2) ◽  
pp. 65
Author(s):  
Mardiah Mardiah ◽  
Noli Novidahlia ◽  
Ma’rifat Khoirunnisa ◽  
Hanafi Hanafi ◽  
Aminullah Aminullah
Keyword(s):  
Ph Value ◽  
Extraction Yield ◽  
Natural Food ◽  
Anthocyanin Content ◽  
Hibiscus Sabdariffa ◽  
Anthocyanin Pigment ◽  
Ph Values ◽  
Yield Value

The Roselle petals contain anthocyanin pigment which functions as an antioxidant and a natural food colorant. The objective of this research was to study the effect of three enzymes: pectinase, cellulase, and glucoamylase, on the quality of the extract of the Roselle petals. The fresh and dried Roselle petals were extracted using distilled water in a ratio of 1:4 and divided into five parts, in which each part was added by pectinase (P) of 1000ppm; pectinase and cellulase (PC) of 500:500ppm; pectinase and glucoamylase (PG) of 500:500ppm; and pectinase, cellulase and glucoamylase (PCG) of 333:333:333ppm, and without enzyme (TE) as a control. Furthermore, 1% of citric acid was added to all treatments. Determination of the chosen treatment used was based on residue extract, anthocyanin analysis, and the pH value. The results showed that fresh Rosella extract with PC has a yield value of 7.60% and it was not significantly different from the extract with PCG which yielded 7.37%.  Dried Rosella extract with PCG had the highest yield of 22.10% compared to the control (without enzyme) of 12.96%. However, the PCG addition generated a sticky product. Both fresh and dried Roselle extracts with PC contained the highest anthocyanin content of 156.64±1.30mgL-1 and 35.09±0.04 mgL-1, respectively. The pH values of fresh and dried Roselle extracts were 2.65 and 2.24, respectively. This research showed that the treatment of fresh and dried Roselle petals with the addition of  P, PC, or PCG increased the extraction yield value. Additionally, these enzymes could also increase the anthocyanin content of the extracts.

scholarly journals Significance of pH-value for meat quality of broilers: Influence of breed lines

2013 ◽  
Vol 67 (1-2) ◽  
pp. 67-73 ◽  
Author(s):  
M. Ristic ◽  
K. Damme
Keyword(s):  
Meat Quality ◽  
Ph Value ◽  
Storage Period ◽  
Breeding Line ◽  
Breast Meat ◽  
Ph Values ◽  
And Gender

For determination of poultry quality shortly after slaughtering, physical criteria (pH-value, conductivity, colour, juice retention) are of importance. However, they are affected by breeding, transport, cooling and the storage period. PH-values of breast meat (genetically structured material) were recorded shortly after slaughtering (15 min p.m.) and differences between breeding line and gender were found (n=5109). The pH1-values ranged from 5.50 to 6.79. Male broilers showed significantly lower pH1-values than female ones (6.02:6.10). There were also significant differences concerning breeding line and gender. Meat quality (PSE, DFD) of broilers can be recorded quickly and accurately determining the pH1-value of breast meat. Threshold ranges to be considered are ? 5.8 (PSE), 5.9-6.2 (standard meat properties) and ? 6.3 (DFD). This classification is not to be compared to the deviation of pork.

scholarly journals Some indicators of water quality of the Tamis river

2011 ◽  
Vol 17 (1) ◽  
pp. 107-115 ◽  
Author(s):  
Nada Babovic ◽  
Dejan Markovic ◽  
Vojkan Dimitrijevic ◽  
Dragan Markovic
Keyword(s):  
Water Quality ◽  
Ph Value ◽  
Ammonium Nitrogen ◽  
Field Analysis ◽  
Total Hardness ◽  
Chemical Parameters ◽  
Physico Chemical

This paper shows the results obtained in field analysis performed at the Tamis River, starting from the settlement Jasa Tomic - border between Serbia and Romania to Pancevo - confluence of Tamis into the Danube. The Tamis is a 359 km long river rising in the southern Carpathian Mountains. It flows through the Banat region and flows into the Danube near Pancevo. During the years the water quality of the river has severely deteriorated and badly affected the environment and the river ecosystem. In situ measurements enabled determination of physico-chemical parameters of water quality of the Tamis River on every 400 m of the watercourse, such as: water temperature, pH value, electrical conductivity, contents of dissolved oxygen and oxygen saturation. The main reason of higher pollution of Tamis is seen in connection to DTD hydro system. Sampling was performed at 7 points with regard to color, turbidity, total hardness, alkalinity, concentration of ammonium nitrogen, nitrite nitrogen, nitrate nitrogen, iron, chlorides and sulphates in samples. The aim of the present work was to evaluate water quality in the Tamis River taking into account significant pollution, which originates from settlements, industry and agriculture, and to suggest appropriate preventive measures to further pollution decreasing of the river's water.

scholarly journals Revisiting the fundamentals of p-nitrophenol analysis for its application in the quantification of lipases activity. A graphical update.

Uniciencia ◽  
2020 ◽  
Vol 34 (2) ◽  
pp. 31-43
Author(s):  
Randall Syedd-León ◽  
Manuel Sandoval-Barrantes ◽  
Humberto Trimiño-Vásquez ◽  
Luis Roberto Villegas-Peñaranda ◽  
Gerardo Rodríguez-Rodríguez
Keyword(s):  
Lipase Activity ◽  
Ph Value ◽  
Protonated Form ◽  
Spectrophotometric Analysis ◽  
Spectrophotometric Methods ◽  
Ph Values ◽  
Reaction Media ◽  
Activity Quantification

p-Nitrophenol (pNP) is a widely used compound for analytical determinations of several esterases (EC. 3.1.1.X), including lipases (E.C. 3.1.1.3). Most enzymatic measurements employ pNP derivatives such as esters, which are broken down by enzymatic hydrolysis, releasing pNP that is quantified by its absorbance at 410 nm. Although this type of methods was developed a few decades ago, the spectrophotometric analysis of pNP requires analytical measurements of pH and temperature to achieve reliable determinations. The aim of this paper is to offer a graphical update of how pH and temperature affect the p-nitrophenol absorbance at different wavelengths in lipase emulsified media, due to its relevance for the quantitative determination of lipase activity using spectrophotometric methods. To highlight the importance of each variable involved in this analysis, we dissolved pNP in emulsified media (for lipase activity quantification) at several pH values from 4.00 to 11.00, and measured its absorbance in a range of 270 nm – 500 nm and at several temperatures from 25°C to 50°C. The absorption patterns of pNP under the established conditions were graphed in 3D plots. The constructed 3D plots showed that, regardless of the temperature, below pH 6.00, pNP predominantly absorbs at 317 nm, due to the greater abundance of its protonated form, which is completely predominant at pH 3.50 and below. On the other hand, at pH 10.0 and above, the major absorption occurs at about 401 nm, confirming that the equilibrium is completely shifted to the pNP anionic form. These results also indicate that close to neutral pH value pNP, it displays a temperature dependence effect, increasing absorbance to 410 nm at higher temperatures. Due to many analytical determinations of enzymatic activities, the release of pNP is carried around pH 7.00. It is necessary to consider the determinant role of both pH and temperature over these measurements, how these variables must be strictly controlled, and how the calibration curves and blanks should take the reaction media pH and temperature into account.

scholarly journals Effect of germinated wheat (Triticum aestivum) on chemical, amino acid and organoleptic properties of meat pate

10.5219/1273 ◽  
2020 ◽  
Vol 14 ◽  
pp. 580-586
Author(s):  
Bahytkul Assenova ◽  
Eleonora Okuskhanova ◽  
Maksim Rebezov ◽  
Oksana Zinina ◽  
Nadezhda Baryshnikova ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Ph Value ◽  
Binding Capacity ◽  
Meat Products ◽  
Average Score ◽  
Organoleptic Evaluation ◽  
Water Binding ◽  
Minced Meat

Germinated cereal crops are widely used in the technology of meat products, as they contain a significant amount of vitamins, minerals and protein. This study presents the formulation and processing technology of meat pate with the addition of wheat (Triticum aestivum) germ. Three treatments of 10, 15 and 20% of germinated wheat (GW) were prepared. Wheat sprouts were crushed and mixed for 6 minutes in a meat mixer together with broth, oat flour, and spices to obtain a smooth mass. This was mixed with minced meat and grinded on a cutter to obtain a more uniform finished paste that was dosed into lamister or tin containers, sterilized and stored for 2 years. This was followed by the determination of its proximate composition, water-binding capacity, and sensory analysis. Results show that the meat pate with 10% of GW in comparison with the control, contain more protein, is more nutritious with a lower fat content of 6.8% and a lower carbohydrate content of 11.3%. The results of organoleptic evaluation showed that the highest average score was for the meat pate with a recipe that contains 10% of germinated wheat, and the lowest was for the meat pate containing 20% of germinated wheat. Meat pate containing 10% of germinated wheat has a higher water-holding capacity and the optimal pH value. This study suggests that wheat can be used in appropriate formulation to improve the organoleptic quality of meat pate.

scholarly journals Preparation and testing of buffered eye drops containing pilocarpine chloride with timolol maleate

2006 ◽  
Vol 63 (10) ◽  
pp. 873-877
Author(s):  
Danijela Rakic ◽  
Mirjana Antunovic
Keyword(s):  
Phosphate Buffer ◽  
High Performance ◽  
Ph Value ◽  
Life Quality ◽  
Eye Drops ◽  
Moderate Increase ◽  
Timolol Maleate ◽  
Chloride Level ◽  
Ph Values

Background/Aim. In glaucoma therapy ?-blocator, timololmaleate, is the firsk-line medicine of selection, whereas a miotic, pilocarpine chloride, is one of the oldest medicines used for the treatment of this illness. They are applied as eye drops. In order to achieve a better therapeutic effect and improve life quality of the ill, we produced and tested eye drops formulations based on combining pilocarpinechloride and timolol maleate in buffers of different pH values. Methods. Following the general pharmacopoeial eye drops preparation regulation, we prepared formulations, of solution type, of pilocarpine chloride and timolol maleate combination, of pilocarpine choloride alone and of timolol maleate alone. A modified phosphate buffer according to Sorensen at 7.4, 7.7 and 8.0 pH values was used as a solvent. The quality of the produced formulations was examined using physical and physic-chemical methods and biological tests. Following pharmacopoeial regulations, we examined clarity, pH value and sterility. Pilocarpine chloride level was determined by means of ion-par (High Performance Liguid Chromatography) RP-HPLC method, whereas UV/VIS absorption spectrophotometry was used for determining the level of both timolol maleate, and timolol. Results. Results showed that monocomponent and combined preparations complied with the regulation demands. With the increase in the pH value of the solution pilocarpine chloride level decreased in relation to its initial content, whereas timolol level showed a tendency of moderate increase. Conclusion. Magistrally prepared pilocarpine chloride eye drops with timololmaleate have satisfied all the required conditions for an ophtalmological preparation. A modified phosphate buffer according to Sorensen at 7.4 pH value proved to be the most optimal solvent.

scholarly journals MUTU IKAN KUWE (Gnathanodon speciosus) SEGAR YANG DIBERI PERLAKUAN CAIRAN NIRA AREN (Arenga pinnata) HASIL FERMENTASI SELAMA PENYIMPANAN

2021 ◽  
Vol 1 (1) ◽  
pp. 1-11
Author(s):  
Martha L. Wattimena ◽  
Dwigth Soukotta ◽  
Max R Wenno ◽  
Yudi Mantol
Keyword(s):  
Analysis Of Variance ◽  
Food Processing ◽  
Storage Time ◽  
Ph Value ◽  
Antimicrobial Activities ◽  
Friedman Test ◽  
Fresh Fish ◽  
Ph Values

The application of acids in food processing has an important role due to its antimicrobial activities. Likewise, acid derivation of palm nera has been widely used by the community in handling fish to maintain its freshness, however the research concerning its effect on fish has not been conducted yet. This study aims to analyze the application of palm nera (Arenga pinnata) in maintaining the quality of fresh Gnathanodon speciosus during storage. The results of the analysis of variance showed that the treatment of fermented palm nera (A) had a significant effect on the TMA value, and had a very significant effect on the pH value, while the treatment of storage time (B) had a very significant effect on the TMA and pH values. The interaction of treatment A and B has a very significant effect on the pH value. The results of the Friedman test showed that the interaction of treatment A and B had a very significant effect on the odor, texture and appearance of fresh fish.  The conclusion is the fresh fish treated by  fermented palm nera and stored during 9 days obtained the best quality based on objective (TPC, TMA, pH) and subjective  parameters.

scholarly journals Application of membrane filters in determination of the adsorption of tetracycline hydrochloride on graphene oxide

Pharmacia ◽  
2020 ◽  
Vol 67 (4) ◽  
pp. 339-345
Author(s):  
Mirza Dedic ◽  
Sanjin Gutic ◽  
Armina Gicevic ◽  
Ervina Becic ◽  
Belma Imamovic ◽  
...  
Keyword(s):  
Graphene Oxide ◽  
Adsorption Process ◽  
Ph Value ◽  
Tetracycline Hydrochloride ◽  
Time Intervals ◽  
Membrane Filters ◽  
Ultrasonic Bath ◽  
Ph Values ◽  
Unique Approach

This paper shows the use of membrane filters in adsorption of solution of tetracycline hydrochloride on graphene materials. The adsorption process was monitored at different wavelengths, different pH values ​​at certain time intervals. The absorbances of the solutions were measured by UV-Vis spectrophotometry at two wavelengths (275 nm and 356 nm), and three pH values (pH 4, pH 7 and pH 10) every 90 minutes for 6 hours of monitoring, with constant stirring in an ultrasonic bath. The results showed decrease in absorbance at both wavelength and in all three pH values which proved the adsorption of tetracycline hydrochloride on GO and rGO. The largest decrease in absorbance was 98.1%. The most suitable pH value for adsorption was pH 4. This paper used a unique approach to filtration through membrane filters, which in the future could lead to the development of membrane filters based on graphene materials.

scholarly journals Pengaruh Kondisi Post Mortem Ikan Patin (Pangasius Djambal) dengan Kematian Menggelepar yang Disimpan pada Suhu Berbeda Terhadap Mutu Filletnya

2020 ◽  
Vol 9 (1) ◽  
pp. 34-44
Author(s):  
Susi Lestari ◽  
Ace Baehaki ◽  
Imam Mahdi Rahmatullah
Keyword(s):  
Ph Value ◽  
Stiffness Index ◽  
Rigor Mortis ◽  
Cold Temperatures ◽  
Ph Values ◽  
Catfish Fillets ◽  
Preliminary Research ◽  
Research Stage ◽  
Made In

This study aimed to determine the quality of differences in catfish fillets made in the pre rigor, rigor mortis, and post rigorstage. This research is divided into 2 stages, the preliminary research stage and further research. Data processing is carried out quantitatively by analyzing parametric statistical data with Anova and non parametric tests with the Kruskal Wallis test. The parameters of this study include stiffness index, pH value, TVB and organoleptic test. Preliminary research results on catfish at the meeting room temperature pre rigor, rigor mortis, and post rigor are interrelated at 0, 1.5, 9 hours with rigor index values of 0%, 27%, 5% and time of pre rigor and rigor mortis at cold temperatures at 0 and 6 hours with rigor index values of 0% and 70%.. In the main study it was shown that all TVB comparisons are significantly different and at pH values all are significantly different except for cold temperature pre rigor and post rigor comparisons. The results of organoleptic fillets showed significantly different results in the comparison of rigor mortis and post rigor phases in the part of testing the appearance of meat integrity and color appearance of filllet meat at cold temperatures.

scholarly journals Optimization of Flour Smoke Making Through Microencapsulated Technology as Food Natural Preservatives

Jurnal IPTEK ◽  
2020 ◽  
Vol 24 (2) ◽  
pp. 123-130
Author(s):  
Sinar Perbawani Abrina Anggraini ◽  
Fenni Suryanti
Keyword(s):  
Storage Time ◽  
Ph Value ◽  
Food Products ◽  
Natural Food ◽  
Drying Temperature ◽  
Liquid Smoke ◽  
Develop Technology ◽  
Quality Of Food ◽  
Natural Preservatives

There should be a safe natural preservatives consumed to increase the shelf life of food products. Liquid smoke is a natural food preservative. Liquid smoke if left longer in storage will reduce the saving power of food products. There is a need to develop technology by changing liquid smoke into flour through microencapsulation technology so that it will improve the save power of food products. This research aims to determine long storage time and the optimal drying temperature in the manufacture of microparticle solutions to the quality of food products. In this research the process of pyrolysis and purification of liquid smoke from coconut shell by using pyrolysis, distillation and filtration processes using active zeolite and activated carbon. Then make solution encapsulation, drying, forming microparticles with destruction and sieve, after that applied to food products. Results of the research on the manufacture of optimum smoked flour in the treatment of drying temperature of 140 oC and maximum storage time 3 days with a pH value of 5, water content 28.470% and 3.120% protein content

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