scholarly journals The influence of selected preservation methods and storage time on the content of antioxidants in blackthorn (Prunus spinosa L.) fruits

2019 ◽  
Vol 74 (1) ◽  
pp. 53-62
Author(s):  
KATARZYNA OLESIŃSKA ◽  
DANUTA SUGIER ◽  
ŁUKASZ SĘCZYK
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Antioxidant Properties ◽  
Iron Ions ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Dried Fruits ◽  
Prunus Spinosa ◽  
Freeze Dried ◽  
And Storage

The aim of the study was to determine the influence of selected methods of preservation and storage time on the content of antioxidants in blackthorn fruit (Prunus spinosa L.). Preserved fruits were stored for 13 and 26 weeks without light at room temperature (freeze-dried and convection dried) and at –20°C (frozen samples). It was shown that both the method of preservation and the storage time had significant influence on the content of polyphenols (anthocyanins, flavonoids, total polyphenols) and antioxidant properties (Fe3+ reduction strength) of blackthorn fruit. As the storage time progressed, the anthocyanins content decreased in all preservation variants. In the case of frozen fruit after 26 weeks of storage, the content of flavonoids (by 12.5%), total polyphenols (by 48%) and the ability to reduce the iron ions were increased (by 55%). In turn, in the dried fruits after this period, the anthocyanins content, the polyphenol content and reduction strength were reduced. The highest values of the parameters evaluated after the assumed storage time has been demonstrated in lyophilizates.

scholarly journals Wines with Increased Lignan Content by the Addition of Lignan Extracts

2016 ◽  
Vol 34 (No. 5) ◽  
pp. 439-444 ◽  
Author(s):  
Balík Josef ◽  
Híc Pavel ◽  
Kulichová Jana ◽  
Novotná Pavla ◽  
Tříska Jan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Storage Time ◽  
Red Wine ◽  
White Wine ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Ethanol Extracts ◽  
One Year ◽  
And Storage

Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] were enriched with lignan hydroxymatairesinol originated from spruce knots. These spruce knots with removed resin were extracted with ethyl alcohol of agricultural origin. Ethanol extracts of lignans were then used to enrich wine sorts. Enriched wines were stored for 13 months. At 2, 6, and 13 months, samples were taken and subjected to a variety of analyses and sensory evaluations. Analyses included 7-hydroxymatairesinol and alpha-conidendrin lignan content, antioxidant activity (as determined by FRAP), total polyphenols, and sensory evaluation. The obtained data were evaluated using the analysis of variance to determine which factors e.g. wine type, quantity of added lignan extracts, additional sugar, method of preservation, and storage time had the most significant influence on lignan content, antioxidant activity and polyphenol content. In all cases the lignan content in the wines was significantly influenced by the addition of lignan extracts. After one year of storage, lignan contents changed only moderately and added lignans were stable in stored wines. Total polyphenol content in wines and the antioxidant activity of wines were significantly influenced by the type of wine (i.e., red or white). The presented method of wine enrichment with lignans opens the door for the production of extra quality wines.

scholarly journals Influence of Variety and Storage Time of Fresh Garlic on the Physicochemical and Antioxidant Properties of Black Garlic

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 314 ◽  
Author(s):  
M. Ángeles Toledano Medina ◽  
Jesús Pérez-Aparicio ◽  
Alicia Moreno-Ortega ◽  
Rafael Moreno-Rojas
Keyword(s):  
Antioxidant Capacity ◽  
Chinese Spring ◽  
Storage Time ◽  
Reducing Sugars ◽  
Antioxidant Properties ◽  
Polyphenol Content ◽  
And Storage

Black garlic is made from the fresh kind, submitting it to a controlled temperature (~65 °C) and humidity (>85 °C) for a prolonged period of time. The aim of this study was to assess the differences in the process and in the final product as a result of employing three garlic varieties (Spanish Roja, Chinese Spring and California White), and to check the influence of the storage time on fresh garlic in the quality of the final product by using garlic obtained in two different agricultural seasons, that of the current year (2014) and of the previous one (2013). The results revealed some differences in the parameters analysed during the manufacturing of the black garlic from the three varieties used, and even according to the harvest in question. However, when comparing initial and final values of the samples, a very similar evolution in their acidity, reducing sugars, °Brix, pH, polyphenol content, and antioxidant capacity was noted.

scholarly journals Musts with an increased content of lignans from added spruce knot chips

2016 ◽  
Vol 34 (No. 4) ◽  
pp. 318-324 ◽  
Author(s):  
P. Novotná ◽  
J. Tříska ◽  
P. Híc ◽  
J. Balík ◽  
N. Vrchotová ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Storage Time ◽  
Treatment Time ◽  
Wood Chips ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Sugar Addition ◽  
And Storage

Red and white musts were enriched with the lignan hydroxymatairesinol, which is the main lignan contained in spruce knots. Chips from the milled spruce knots were then used to enrich grape musts. After enrichment, the musts were stored and samples were taken in 1, 5, 9, and 12 months. The samples were subjected to a variety of analyses and sensory evaluations. Analyses included hydroxymatairesinol and alpha-conidendrin content, antioxidant activity (determined by the FRAP method), content of total polyphenols, sensory evaluation (intensity of woody aroma, intensity of bitterness and astringent taste, and consumer acceptability), and must antimutagenicity. The analysis of variance allowed predicting which factors such as grape type, quantity of added wood chips, sugar addition, method of preservation, and storage time had the most significant influence on the analytical parameters (lignan content, antioxidant activity, and total polyphenol content). In all cases lignan content in the musts was significantly influenced by the addition of spruce wood chips. Total polyphenol content in the musts was significantly affected by the type of musts and by heat treatment (time of thermomaceration). Evaluation of must antimutagenicity showed that all samples, except the sample of white musts after thermomaceration without holding at temperature and without adding chips (10 g/20 kg mash), inhibited mutagenicity.

scholarly journals Studies on the Phytochemical Composition and Antioxidant Activity of a Prunus spinosa L. Aqueous Extract

2020 ◽  
Vol 71 (2) ◽  
pp. 80-84
Author(s):  
Gabriela Gegiu ◽  
Laura Bucur ◽  
Antoanela Popescu ◽  
Marius-Daniel Radu ◽  
Sebastian Mihai ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Aqueous Extract ◽  
Radical Scavenger ◽  
Dpph Radical ◽  
Tannin Content ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Dried Fruits ◽  
Phytochemical Composition ◽  
Prunus Spinosa

The purpose of this study was to analyze the phenolic compounds and the antioxidant activity of the aqueous extract obtained from the fruit of Prunus spinosa L.. The aqueous extract of 10% concentration was obtained from the pulp of dried fruits, harvested from Tulcea county, Romania. The tannin content was 3.38g % and the total polyphenols 6.95g %. Based on the HPLC analysis, the identified polyphenolic acids were chlorogenic acid, caffeic acid and gallic acid and the concentrations in mg per 100g of fruit pulp powder were 15.174, 10.93 and 81.468, respectively. The 100 mg/mL aqueous extract had a high DPPH radical scavenger ability (87.30%) which correlated with the polyphenol content and supports the possibility of using rich bioactive aqueous extracts for oxidative stress related conditions.

scholarly journals Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage

2020 ◽  
Vol 8 (1) ◽  
pp. 96 ◽  
Author(s):  
Caroliny Mesquita Araújo ◽  
Karoliny Brito Sampaio ◽  
Francisca Nayara Dantas Duarte Menezes ◽  
Erika Tayse da Cruz Almeida ◽  
Marcos dos Santos Lima ◽  
...  
Keyword(s):  
Membrane Potential ◽  
Freeze Drying ◽  
Room Temperature ◽  
Membrane Integrity ◽  
Added Value ◽  
Protective Effects ◽  
Tropical Fruit ◽  
Freeze Dried ◽  
Fruit Processing ◽  
And Storage

This study evaluated the protective effects of coproducts from agroindustrial processing of the tropical fruits acerola (Malpighia glabra L., ACE), cashew (Anacardium occidentale L., CAS), and guava (Psidium guayaba L., GUA) on the probiotics Lactobacillus paracasei L-10, Lactobacillus casei L-26, and Lactobacillus acidophilus LA-05 during freeze-drying and storage. The occurrence of damage to membrane integrity, membrane potential, and efflux activity of Lactobacillus cells after freeze-drying was evaluated by flow cytometry, and viable counts were measured immediately after freeze-drying and during 90 days of storage under refrigerated or room temperature conditions. Probiotic strains freeze-dried without substrate had the overall highest count reductions (0.5 ± 0.1 to 2.9 ± 0.3 log cycles) after freeze-drying. Probiotics freeze-dried with fruit processing coproducts had small cell subpopulations with damaged efflux activity and membrane potential. Average counts of probiotics freeze-dried with ACE, CAS, or GUA after 90 days of storage under refrigerated or room temperature were in the range of 4.2 ± 0.1 to 5.3 ± 0.2 and 2.6 ± 0.3 to 4.9 ± 0.2 log CFU/g, respectively, which were higher than those observed for strains freeze-dried without substrate. The greatest protective effects on freeze-dried probiotics were overall presented by ACE. These results revealed that ACE, CAS, and GUA can exert protective effects and increase the stability of probiotic lactobacilli during freeze-drying and storage, in addition to supporting a possible added-value destination for these agroindustrial coproducts as vehicles for probiotics and for the development of novel functional foods.

scholarly journals Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees

Agronomy ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 860 ◽  
Author(s):  
Anna Grobelna ◽  
Stanisław Kalisz ◽  
Marek Kieliszek
Keyword(s):  
Ascorbic Acid ◽  
Thermal Treatment ◽  
Bioactive Compounds ◽  
Storage Time ◽  
Lower Content ◽  
Total Polyphenols ◽  
Lonicera Caerulea ◽  
Processing Methods ◽  
And Storage ◽  
Blue Honeysuckle

In this study, we aimed to investigate the effect of processing methods and storage time on selected parameters of quality in the purees of blue honeysuckle berries. We investigated the content of bioactive compounds such as anthocyanins, L-ascorbic acid, and total polyphenols (TPs). We tested four processing methods and two varieties of blue honeysuckle berry (Lonicera caerulea L.var. Sineglaska and Volshebnica). The purees were analyzed immediately after production, and after two and four months of storage at 20 °C without exposure to light. According to our results, thermal treatment of the fruits for 5 min resulted in obtaining purees with a higher content of anthocyanins and TPs, but lower content of L-ascorbic acid. However, sieving fruits that were not thermally treated resulted in a higher content of L-ascorbic acid. Furthermore, purees prepared from the fruits of the Volshebnica cultivar were richer in bioactive compounds than that of purees prepared from the Sineglaska cultivar. In addition, the content of anthocyanins, L-ascorbic acid, and TPs decreased with storage time.

Stability of freeze-dried plasma rich in growth factors eye drops stored for 3 months at different temperature conditions

2020 ◽  
pp. 112067212091303 ◽  
Author(s):  
Eduardo Anitua ◽  
María de la Fuente ◽  
Francisco Muruzábal ◽  
Jesús Merayo-Lloves
Keyword(s):  
Growth Factors ◽  
Room Temperature ◽  
Storage Condition ◽  
Eye Drops ◽  
Temperature Conditions ◽  
Healthy Donors ◽  
Freeze Dried ◽  
And Storage ◽  
Blood Centrifugation ◽  
Human Keratocytes

Purpose: The purpose of this study was to analyze the biological content and activity of freeze-dried plasma rich in growth factors eye drops after their storage at 4°C and at room temperature for 3 months with respect to fresh samples (time 0). Methods: Plasma rich in growth factors was obtained after blood centrifugation from three healthy donors. After platelet activation, the obtained plasma rich in growth factors eye drops were lyophilized alone or in combination with lyoprotectant (trehalose), then they were stored for 3 months at room temperature or at 4°C. Several growth factors were analyzed at each storage time and condition. Furthermore, the proliferative and migratory potential of freeze-dried plasma rich in growth factors eye drops kept for 3 months at different temperature conditions was evaluated on primary human keratocytes. Results: The different growth factors analyzed maintained their levels at each time and storage condition. Freeze-dried plasma rich in growth factors eye drops stored at room temperature or 4°C for 3 months showed no significant differences on the proliferative activity of keratocytes in comparison with fresh samples. However, the number of migratory human keratocytes increased significantly after treatment with lyophilized plasma rich in growth factors eye drops kept for 3 months compared to those obtained at time 0. No significant differences were observed between the freeze-dried plasma rich in growth factors eye drops whether mixed or not with lyoprotectant. Conclusion: Freeze-dried plasma rich in growth factors eye drops preserve the main growth factors and their biological activity after storage at room temperature or 4°C for up to 3 months. Lyophilized plasma rich in growth factors eye drops conserve their biological features even without the use of lyoprotectants for at least 3 months.

Pemanfaatan Hasil Samping Fermentasi Belimbing Wuluh (Asam Sunti) dalam Pengolahan Ikan

2018 ◽  
Vol 3 (2) ◽  
pp. 351-356
Author(s):  
Weny Weny ◽  
Rasdiansyah Rasdiansyah ◽  
Novia Mehra Erfiza
Keyword(s):  
Soluble Protein ◽  
Room Temperature ◽  
Storage Time ◽  
Ph Value ◽  
Block Design ◽  
Total Acid ◽  
Soaking Time ◽  
Ph Values ◽  
Randomized Block Design ◽  
And Storage

Abstrak. Sampai saat ini belum ada penelitian lebih lanjut mengenai pemanfaatan hasil samping dari produk asam sunti. Tujuan penelitian ini untuk melihat pengaruh perendaman ikan di dalam air asam sunti dan penyimpanannya pada suhu ruang terhadap karakteristik ikan. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial dengan 2 faktor yaitu faktor waktu perendaman (W), yang terdiri dari 3 taraf (W1 : 30 detik, W2 : 5 menit, W3 : 10 menit) dan lama penyimpanan (S), yang terdiri dari 2 taraf (S1 : 0 jam, S2 : 2 jam). Hasil penelitian menunjukkan bahwa karakteristik air asam sunti pada uji pH memiliki rataan yaitu 1,27, total asam 49% dan total bakteri asam laktat  5,1×104 CFU/gram. Nilai pH ikan setelah direndam air asam sunti 5,22-5,65 dengan rataan 5,43 dan nilai protein terlarut berkisar antara 18,42-18,74% dengan rataan 18,74%.Dari penelitian didapatkan bahwa waktu perendaman (W) berpengaruh nyata (P≤0,05) terhadap nilai protein terlarut dari ikan namun berpengaruh tidak nyata (P0,05) terhadap nilai pH ikan, uji deskriptif aroma dan tekstur ikan. Lama penyimpanan (S) berpengaruh sangat nyata (P≤0,01) terhadap nilai pH ikan setelah perendaman namun berpengaruh tidak nyata (P0,05) terhadap uji deskriptif aroma dan tekstur ikan. Interaksi waktu perendaman dengan lama penyimpanan berpengaruh nyata (P≤0,05) terhadap nilai pH ikan namun berpengaruh tidak nyata terhadap uji deskriptif aroma dan tekstur ikan.Waktu perendaman ikan di dalam air asam sunti selama 10 menit dapat menghambat kenaikan pH ikan selama penyimpanan sampai 2 jam. Semakin lama perendaman ikan di dalam air asam sunti maka semakin tinggi protein terlarut dari ikan.  Abstrack. Therefore, this study was conducted to see the effect of soaking the fish in asam sunti water and its storage at room temperature on the characteristics of the fish. This study uses a randomized block design factorial with 2 factors: soaking time (W), consisting of 3 levels (W1: 30 seconds, W2: 5 minutes, W3: 10 minutes) and storage time (S), consisting of 2 levels ( S1: 0 hours, S2: 2 hours). The results showed pHof asam sunti water is 1.27,  total acid is 49% and lactic acid bacteria has  of  5.1 × 104 CFU / gram and the soaked fish has pH values ranged from 5.22 to 5.65 with the average of 5.43 and soluble protein values ranged from 18.42 to 18.74% with the average 18.74%.The results indicated that the soaking time (W) has effect significantly to the value of soluble protein (P≤0,05) of fish but iteffect not significantly (P 0.05) on pH value of fish, descriptive test the of aroma and texture of the fish. Storage time (S) effect significantly (P≤0,01) to pH value of fish after soaking but it effectnot significantly (P 0.05) to the descriptive test of  aroma and texture of the fish. Interaction withsoaking time and storage (WxS) effect significantly (P≤0,05) to pH value of fish but it effect to not significantly the descriptive test of aroma and texture of the fish.Soaking time the fish in water for 10 minutes sunti can inhibit increasing in the pH of the fish during storage up to 2 hours. The longer soaking time of the fish in the asam sunti water, the higher sunti acid soluble proteins from value.

scholarly journals Changes of antioxidant activity and active compounds content in selected teas

2020 ◽  
Vol 8 (1) ◽  
pp. 91-97
Author(s):  
Barbara Kolodziej ◽  
Sugier Danuta ◽  
Luchowska Katarzyna
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Ferric Ions ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Tea Infusions ◽  
Anti Oxidant ◽  
Brewing Time

Our study tested 45 tea infusions classified into five groups (white, green, red, black, and other teas) for the content of total polyphenols and flavonoids, as well as antioxidant properties, by the FRAP and DPPH methods. We examined these parameters after prolongation of the brewing time from 10 to 30 min and overnight storage. The results showed that the capacity of the teas to bind free radicals was differentiated and the amount of anti-oxidant compounds depended on their nature. In terms of antioxidant activity and total polyphenol content, the tested tea types were ranked in the following order: white > green > black > red > other teas (yerba mate > rooibos). Our experiment demonstrated a positive correlation between the polyphenol content and antioxidant activity of the analyzed teas. Also, the DPPH antiradical efficiency was comparable to their ability to reduce ferric ions. The extended brewing time had a significant effect on the antioxidant activity of the infusions and the polyphenolic compounds analyzed therein. In contrast, storage of the infusions for 24 h at room temperature changed their antioxidant activity and affected the total polyphenol content.

scholarly journals Effects of Different Temperatures and Storage Time on the Degree of Conversion and Microhardness of Resin-based Composites

2016 ◽  
Vol 17 (3) ◽  
pp. 217-223 ◽  
Author(s):  
Maan M AlShaafi
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Light Emitting Diode ◽  
Dental Materials ◽  
Degree Of Conversion ◽  
Curing Temperature ◽  
Significant Difference ◽  
Different Temperatures ◽  
And Storage ◽  
Made In

ABSTRACT Objective Dental materials are often made at room temperature, whereas clinically they are made in the mouth. This study evaluated the effects of temperature on the degree of conversion (DC) and Knoop microhardness (KHN). Materials and methods Two types of resin-based composites (RBCs) were light-cured using a light-emitting diode (LED) lightcuring unit. The resin specimens were centered on an Attenuated Total Reflectance Fourier transform infrared (FT-IR) plate heated to 23°C or 33°C. The DC of the resin was calculated after 120 seconds, the specimens were removed, and the KHN was tested at the bottom of the specimens both immediately, after 24 hours, and after 7 days storage in distilled water in complete darkness at 37°C. The effects of different temperatures on the DC and KHN with their storage time were compared by analysis of variance and Fisher's protected least significant difference post hoc multiple comparison tests (p < 0.05). Results Increasing the temperature had a significant and positive effect on the DC and KHN for immediate values of the RBCs. Greater conversion and hardness occurred when the curing temperature was increased from 23°C to 33°C. The KHN increased significantly after 24 hours of storage. There was a linear relationship between DC and KHN (R2 = 0.86) within the range of DC and KHN studied. Conclusion The physical properties of dental materials can be expected to be better when made in the mouth than when they are made in a laboratory at room temperature. How to cite this article AlShaafi MM. Effects of Different Temperatures and Storage Time on the Degree of Conversion and Microhardness of Resin-based Composites. J Contemp Dent Pract 2016;17(3):217-223.

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