scholarly journals Occurrence of mycotoxin patulin and polyphenol profile of Nordic apple juices in relation to apple cultivation system and pre-processing storage temperature

2019 ◽  
Vol 28 (3) ◽  
Author(s):  
Lagle Heinmaa ◽  
Priit Põldma ◽  
Seyed Mahyar Mirmajlessi ◽  
Hedi Kaldmäe ◽  
Eivind Vangdal ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Apple Juice ◽  
Storage Temperature ◽  
Weather Conditions ◽  
Organic N ◽  
Polyphenol Content ◽  
Cultivation System ◽  
Legal Limit ◽  
Polyphenol Profile

The aims of this study were to find out if organic apple juice (AJ) contained higher contents of polyphenols or patulin compared to conventional AJ, and if higher storage temperature before processing increases patulin content in juice. AJ was pressed from Estonian, Danish and Norwegian apples. Additionally, three cultivars from Estonian organic and conventional orchards were stored at 3±2 °C and 9±2 °C before processing. Patulin, polyphenol content and antioxidant capacity were determined in pasteurized juices. In 2015, 33% of conventional (n=6) and 46% of organic (n=11) juices contained patulin; two of the organic juices above the legal limit (191 and 64µg l-1). In 2016, none of the AJs contained patulin. Patulin occurrence was more affected by weather conditions two weeks before harvest than by cultivation system and apple storage temperature. Polyphenol content was higher in organic than in conventional juices and was reduced at higher apple storage temperature.

scholarly journals The Effect of Mechanical Vibration during Transport under Model Conditions on the Shelf-Life, Quality and Physico-Chemical Parameters of Four Apple Cultivars

Agronomy ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 81
Author(s):  
Dorota Walkowiak-Tomczak ◽  
Natalia Idaszewska ◽  
Grzegorz P. Łysiak ◽  
Krzysztof Bieńczak
Keyword(s):  
Antioxidant Capacity ◽  
Dry Matter ◽  
Mechanical Vibration ◽  
Life Quality ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Polyphenol Content ◽  
Flesh Colour

The study assessed the changes in the quality and physical and chemical parameters of apples of four cultivars (‘Gala’, ‘Idared’, ‘Topaz’, ‘Red Prince’) subjected to mechanical vibration during transport under model conditions and after storage (shelf-life). Quality changes in apples were evaluated based on skin and flesh colour, total soluble solids, dry matter, firmness, titratable acidity, pH value, total polyphenol content, and antioxidant capacity. The vibration applied at a frequency of 28 Hz caused changes in the above parameters, which were visible also after storage and depended on the cultivar, but often did not show any clear trend or direction or were not statistically significant. The values of the total colour difference factor ΔE showed considerable variations in the skin colour but only small variations in the flesh colour of individual cultivars. Vibration resulted in a decrease in firmness. Variations in dry matter, total soluble solids, pH, and titratable acidity were small, often insignificant. Mechanical vibration and storage led to an increase in the polyphenol content and antioxidant capacity of all studied cultivars. The greatest stability of quality parameters, relatively high content of bioactive compounds, and antioxidant capacity were observed for ‘Red Prince’. The lowest quality parameters were noted for ‘Gala’. The analysed cultivars continued to show a high level of antioxidant capacity after treatment, which allows the conclusion that they remain a good source of bioactive compounds after transport and short-term storage.

scholarly journals Uptake and accumulation of Cr in edible parts of Eruca sativa from irrigation water. Effects on polyphenol profile and antioxidant capacity

Heliyon ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. e06086
Author(s):  
Mariela Cuellar ◽  
Verónica Baroni ◽  
Valeria Pfaffen ◽  
Julieta Griboff ◽  
Patricia Ortiz ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Irrigation Water ◽  
Eruca Sativa ◽  
Water Effects ◽  
Polyphenol Profile ◽  
Edible Parts

Antibacterial Effect of Monocaprylin on Escherichia coli O157:H7 in Apple Juice

2005 ◽  
Vol 68 (9) ◽  
pp. 1895-1899 ◽  
Author(s):  
MANOJ KUMAR MOHAN NAIR ◽  
HANEM ABOUELEZZ ◽  
THOMAS HOAGLAND ◽  
KUMAR VENKITANARAYANAN
Keyword(s):  
Escherichia Coli ◽  
Apple Juice ◽  
Antibacterial Effect ◽  
Storage Temperature ◽  
Escherichia Coli O157 ◽  
Organoleptic Properties ◽  
E Coli ◽  
Low Concentrations ◽  
Storage Temperatures ◽  
Control Samples

The antibacterial effect of low concentrations of monocaprylin on Escherichia coli O157:H7 in apple juice was investigated. Apple juice alone (control) or containing 2.5 mM (0.055%) or 5 mM monocaprylin was inoculated with a five-strain mixture of E. coli O157:H7 at ~6.0 log CFU/ml. The juice samples were stored at 23 or 4°C for 14 or 21 days, respectively, and the population of E. coli O157:H7 was determined on tryptic soy agar plates supplemented with 0.6% yeast extract. At both storage temperatures, the population of E. coli O157:H7 in monocaprylin-supplemented juice samples was significantly lower (P < 0.05) than that in the control samples. The concentration of monocaprylin and the storage temperature had a significant effect on the inactivation of E. coli O157:H7 in apple juice. Monocaprylin at 5 mM was significantly more effective than 2.5 mM monocaprylin for killing E. coli O157:H7 in apple juice. Inactivation of E. coli O157:H7 by monocaprylin was more pronounced in juice stored at 23°C than in the refrigerated samples. Results of this study indicated that monocaprylin is effective for killing E. coli O157:H7 in apple juice, but detailed sensory studies are needed to determine the organoleptic properties of apple juice containing monocaprylin.

scholarly journals Effect of storage temperature on enzyme activity and antioxidant capacity in Salvia officinalis L. shoots

2015 ◽  
Vol XXI (3) ◽  
pp. 199-213 ◽  
Author(s):  
María de la Luz Romero-Tejeda ◽  
◽  
María Teresa Martínez-Damián ◽  
Juan Enrique Rodríguez-Pérez ◽  
◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Antioxidant Capacity ◽  
Storage Temperature ◽  
Salvia Officinalis ◽  
Salvia Officinalis L

Nitrogen Transformations and Removal in Waste Stabilization Ponds in Portugal: Seasonal Variations

1987 ◽  
Vol 19 (12) ◽  
pp. 123-130 ◽  
Author(s):  
M. C. R. Santos ◽  
J. F. S. Oliveira
Keyword(s):  
Seasonal Variations ◽  
Climatic Factors ◽  
Weather Conditions ◽  
Organic N ◽  
Nitrogen Transformations ◽  
Waste Stabilization Ponds ◽  
N Transformations ◽  
Temperature And Precipitation ◽  
N Removal ◽  
In Series

Nitrogen transformations that can occur in WSP depend on pond and waste characteristics and are also influenced by climatic factors, like temperature and precipitation. Experiments described have been carried out using a system of three ponds in series: anaerobic, facultative and maturation, treating domestic sewage. In this paper we aim to identify the processes that might contribute to N transformations in each pond and the seasonal variations in the removal of nitrogen and its bioconversion throughout the year. Results have proved that there was an important organic N removal in the anaerobic pond, mainly due to mineralisation and not exclusively by sedimentation. Some of the processes of N transformation observed in the ponds were more strongly influenced by weather conditions than others. In some cases, the increase of biological activity that was induced by the increase in air temperature, was masked by reduced precipitation which produced less diluted treated effluents. These climatic factors can explain some of the variations observed along the year, in what concerns nitrogen compounds concentrations.

scholarly journals Polyphenol content and antioxidant capacity of the skin extracts of berries from seven biotypes of the Greek grapevine cultivar Korinthiaki Staphis (Vitis vinifera L.)

2018 ◽  
Vol 12 (12) ◽  
pp. 1927-1936 ◽  
Author(s):  
Maritina Stavrakaki ◽  
◽  
Katerina Biniari ◽  
Ioannis Daskalakis ◽  
Despoina Bouza ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Antioxidant Capacity ◽  
Vitis Vinifera L ◽  
Polyphenol Content ◽  
Grapevine Cultivar

scholarly journals Studies on the Effect of Mass Transfer in Vacuum Impregnation on the Bioactive Potential of Apples

Molecules ◽  
2019 ◽  
Vol 24 (19) ◽  
pp. 3533 ◽  
Author(s):  
Marta Pasławska ◽  
Bogdan Stępień ◽  
Agnieszka Nawirska-Olszańska ◽  
Kinga Sala
Keyword(s):  
Mass Transfer ◽  
Antioxidant Capacity ◽  
Vacuum Impregnation ◽  
Process Conditions ◽  
Mass Variation ◽  
Polyphenol Content ◽  
Solid Gain ◽  
Vacuum Level ◽  
Apple Tissue ◽  
Bioactive Potential

The purpose of the study was to evaluate the efficiency of mass transfer during vacuum impregnation (VI) of apple tissue by different process conditions. VI was carried out in two stages: Vacuum (4, 6, or 8 kPa maintained at time 10, 20, 30, 40, 60, and 80 s) and atmospheric (4 min under atmospheric pressure). As infiltration liquids, fresh squeezed apple-pear juice (J), 3% citric acid solution (C), and distilled water (DW) were used. Mass transfer was analyzed based on three factors: Mass variation (MV), dry mass variation (DMV), and solid gain (SG). The outflow of native components and inflow of infiltration liquid has been described by mathematical models. The polyphenol content and antioxidant capacity (ABTS+, FRAP) were evaluated as the bioactive potential factors confirming native component outflow and incorporation of liquid molecules into an apple tissue. It was found that during VI of an apple tissue, intensive mass transfer occurred: Native components of fruit tissue outflowed and external ingredients of impregnation liquid inflowed into the material with the intensity proportional to the vacuum level and process time. The most beneficial conditions of apple cube VI were noticed at a vacuum level of 4 kPa for a minimum of 40 s, which is when the highest polyphenol content and antioxidant capacity occurred.

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