scholarly journals Application of Ultrasonic or Microwave Radiation to Delay Crystallization and Liquefy Solid Honey

2021 ◽  
Vol 65 (2) ◽  
pp. 243-253
Author(s):  
Ewelina Sidor ◽  
Monika Tomczyk ◽  
Małgorzata Dżugan
Keyword(s):  
Microwave Radiation ◽  
Physicochemical Parameters ◽  
Room Temperature ◽  
Crystallization Process ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Natural Process ◽  
Dpph Method ◽  
Phenolics Content ◽  
And Control

Abstract Crystallization of honey is a natural process occurring during honey storage and forces beekeepers to practice the decrystallization process, which mainly concerns honey heating. The aim of this study was to examine the possible use of ultrasounds or microwave radiation to delay the crystallization of honey and to liquefy crystallized honeys while maintaining their biological activity. Lime, acacia and multifloral honeys obtained from a local apiary were used. Fresh honeys were pretreated through ultrasounds (40 kHz, for 5 and 20 min) or microwaves (800 W, 4 x 30s) in order to obtain samples U5, U20 and M, respectively. Experimental and control samples were stored for twelve months at room temperature (20±2°C) without light. Crystallized honey was liquefied through the same methods of ultrasounds (sample U5* and U20*) and microwaves (sample M*). Naturally crystallized honeys were used as the controls. For fixed (U5, U20 and M) and decrystallized (U5*, U20*, M*) honeys, the water content (refractometrically), antioxidant properties (DPPH method), total phenolics content (Folin-Ciocalteu method) and enzymatic activity (diastase, α-glucosidase, β-galactosidase and α-mannosidase) were determined. The analyzed physicochemical parameters for both fixed and liquefied honeys did not differ significantly (P>0.05) in comparison to the control honey. Moreover, the decrystallization process increased the antioxidant activity of all tested honeys. The smallest changes in honey properties to ultrasonic treatments were observed, and this method was recommended to delay the crystallization process and significantly accelerate the liquefaction time of solid honeys without compromising its quality.

scholarly journals Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey

2017 ◽  
Vol 2017 ◽  
pp. 1-7
Author(s):  
Aleksandra Wilczyńska ◽  
Joanna Newerli-Guz ◽  
Piotr Szweda
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Food Industry ◽  
Sensory Quality ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Positive Health ◽  
Functional Product ◽  
Phenolics Content ◽  
Growth Of Bacteria

Bee honey is nutritious and has numerous health benefits, but its taste is for many people too bland. Honey with addition of spices could be important to the food industry as a functional product with positive health image and interesting taste. Such product would definitely meet health-driven consumers’ expectations. Therefore, the aim of this study was to evaluate the effect of addition of selected spices on sensory, antimicrobial, and antioxidant properties of honey. Results showed that the addition of spices significantly affected the taste and the smell of honey (p<0,05) and that honey with the cinnamon was the most desired and easily accepted product by the consumers. The addition of spices had no significant effect on texture and appearance. All tested samples showed the ability to inhibit the growth of bacteria and, contrary to the assumptions, the addition of spices did not cause an increase of antimicrobial activity. The results also showed that the kind and amount of added spice significantly affected the antioxidant activity: ability to scavenge free radicals and total phenolics content. The highest antioxidant activity revealed the honey with cinnamon and the lowest revealed the honey with cardamom addition.

scholarly journals RELATIONSHIP BETWEEN ANTIOXIDANT PROPERTIES AND NUTRITIONAL COMPOSITION OF SOME GALACTOPOIETICS HERBS USED IN INDONESIA: A COMPARATIVE STUDY

2016 ◽  
Vol 8 (12) ◽  
pp. 236 ◽  
Author(s):  
Ade Chandra Iwansyah ◽  
Rizal M. Damanik ◽  
Lilik Kustiyah ◽  
Muhammad Hanafi
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Total Phenolics ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Nutritional Composition ◽  
Total Flavonoids ◽  
Wide Range ◽  
Phenolics Content

<p><strong>Objective: </strong>The objectives of this research were to evaluate and compare the antioxidant activity; phenolics and flavonoids contents; and chemical composition of some galactopoietic herbs used in Indonesia and to find a possible relationship between antioxidant activity; phenolics, flavonoids and chemical composition of these plants.</p><p><strong>Methods: </strong>A wide range of analytical parameters was studied, including yield; pH; water activity (a<sub>w</sub>); total color difference; phenolics and flavonoids content; moisture; ash; protein; fat; carbohydrate; fiber; calcium; zinc; magnesium; potassium; iron content; and the data were analyzed by partial least squares (PLS) regression analysis and principal component analysis (PCA) to evaluate the correlation between the parameters and classification of the plants. Folin–cioceltaeu assay, aluminum chloride assay and DPPH scavenging assay were used to evaluate of total phenolics content and free radical scavenging activity of the ethanolic extract of galactopoietic herbs.</p><p><strong>Results: </strong>All of the galactagogue herbs, <em>viz</em>. <em>Plectranthus amboinicus </em>(Lour.) (PA), <em>Sauropus androgynus</em> (SA), <em>Moringa oleifera</em> (MO), and <em>Carica papaya</em> leaves (CP) exhibited good results of TPC, TFC and antioxidant activity. MO contained the highest average of total phenolics content (53.89 mg GAE/g). SA with a ratio of total flavonoids to total phenolics (TF/TP) which is 1.59 contained the highest average of total flavonoids and antioxidant activity (IC<sub>50</sub>), 43.63 mg QE/g and 126.13 μg/ml, respectively, followed by MO&gt;CA&gt;PA. Based on PLS and PCA analysis, antioxidant activity correlated with fat, protein, phenolics content, flavonoids content and pH, but only the total flavonoids content correlated strongly with antioxidant activity.<strong></strong></p><p><strong>Conclusion: </strong>This provides useful data about the studied relationships and chemical patterns in some galactopoietic herbs used and provides a helpful tool for understanding much more about the interpretation of results from the experiments and the mechanism of biosynthesis in plants.</p>

scholarly journals ASTAXANTHIN EXTRACT UTILIZATION IN THE TECHNOLOGY OF PRODUCING COOKED SAUSAGES WITH A LOW CONTENT OF SODIUM NITRITE

2019 ◽  
Vol 16 (31) ◽  
pp. 719-728
Author(s):  
Aysel S. VELIYEVA ◽  
Irina A. KADNIKOVA ◽  
Tatyana K. KALENIK
Keyword(s):  
Sodium Nitrite ◽  
Room Temperature ◽  
Antioxidant Properties ◽  
Meat Products ◽  
Urgent Task ◽  
Dpph Method ◽  
Priority Direction ◽  
Pigment Extract ◽  
Cooked Meat ◽  
Nitrite Content

The priority direction for the development of meat products technology is the development of recipes for cooked sausages with low residual sodium nitrite content. The search for substances of natural origin capable of influencing the formation of the cooked sausages color and exercising antioxidant properties is an urgent task today. In the submitted practice, an extract of astaxanthin of industrial production (China) was used. The antioxidant activity of the astaxanthin extract was traced by the DPPH method (2, 2-diphenyl-1-picrylhydrazyl) at 517 nm with the Shimadzu UV-1800 spectrophotometer. The content of myoglobin was determined from the optical density of the cooked sausage pigment extract, obtained after extraction with an aqueous solution of acetone, at a wavelength of 540 nm.Astaxanthin in concentrations of 0.08 and 0.1% positively affected the process of color formation and the preservation of fats in the meat formula of cooked sausages. It was determined that, before administration to the meat formula, the extract of astaxanthin should be dissolved in vegetable oil and left for 3 hours at room temperature. Thus, it's uniform spacing over the stuffing (forcemeat) is achieved without the formation of “red spots”. Astaxanthin is quite stable in meat formulas and gives the cooked meat products a familiar pink color. It is determined that the extract of astaxanthin is recommended for use in the technology of cooked sausages in concentrations of 0.08-0.1% to the mass of the forcemeat.

scholarly journals Bioactive components, antioxidative properties and inhibition of Fe2+-induced lipid peroxidation of mango peel as affected by the storage of mango fruit

2016 ◽  
Vol 5 (2) ◽  
Author(s):  
Adetuyi O. Foluso ◽  
Akinlerye Makinde ◽  
Ifedayo Adeyemi ◽  
Victoria Timothy
Keyword(s):  
Lipid Peroxidation ◽  
Vitamin C ◽  
Room Temperature ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Bioactive Components ◽  
Mango Fruit ◽  
Mango Peel

This study sought to evaluate the bioactive components (total phenolics, vitamin C and flavonoid), antioxidant properties (FRAP, and hydroxyl, DPPH and ABTS radical scavenging abilities) and inhibition of Fe2+-induced lipid peroxidation of the peel of mango fruit stored at refrigeration temperature and room temperature. The peel of mango fruit stored at room temperature had significantly (P ≤ 0.05) higher contents of total phenolic (13.61 mg GAE/g), vitamin C (12.98 mg AAE/g), total flavonoid (4.49 mg QE/g) and non-flavonoid (9.12 mg Qe/g) than the peel of freshly harvested mango fruit and the peel of mango fruit stored at refrigeration temperature. In consonance with the bioactive components, the peel of mango fruit stored at room temperature had a higher FRAP, and hydroxyl, DPPH and ABTS radical scavenging abilities than the others. The peel of mango fruit stored at room temperature showed stronger inhibition of Fe2+ induced lipid peroxidation by exhibiting the least IC50 (1.44 mg/ml in brain), (1.43 mg/ml in pancreas) and (1.88 mg/ml in kidney). Thus freshly harvested, matured, edible and just ripe mango fruit (Sheri Mango) could be stored at room temperature and be consumed with the peel.

scholarly journals Antioxidant properties of different apple cultivars

2019 ◽  
Vol 7 (1-2) ◽  
pp. 23-26
Author(s):  
Judit Krisch ◽  
Kristóf Vucseta
Keyword(s):  
Total Phenolics ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Polyphenol Content ◽  
Antioxidant Power ◽  
Apple Peel ◽  
Dpph Method ◽  
Ferric Reducing Antioxidant Power ◽  
Apple Cultivars

Dietary antioxidants can be an important part of the healthy diet. Polyphenols from the commonly consumed apple can be possible sources of intake of these phytochemicals. In our study, the antioxidant properties of six apple cultivars (Golden Delicious, Granny Smiths, Idared, Jonagold, Jonagored and Mutsu) harvested at commercial maturity were examined. Flesh and skin were separated and total phenolics by the Folin-Ciocalteu assay, ferric reducing antioxidant power (FRAP) and radical scavenging activities using DPPH method were determined for each. For all apples, polyphenol content and antioxidant activity of the skin were significantly higher than that of the flesh showing that apple peel is a valuable part of the fruit. There was a good linear correlation between the polyphenol content and FRAP showing that mainly polyphenols are responsible for this type of antioxidant reaction. Regarding the cultivars, there was an obvious difference between the antioxidant activities of the examined apples. The green variety Granny Smith showed the best results followed by the red-skin apples while yellow-skin apples had the lowest activity.

Investigation of irradiation-induced nucleation processes in silicon and germanium

1995 ◽  
Vol 53 ◽  
pp. 224-225
Author(s):  
Harry A. Atwater ◽  
C.M. Yang ◽  
K.V. Shcheglov
Keyword(s):  
Room Temperature ◽  
Crystal Size ◽  
Initial Distribution ◽  
Engineering Control ◽  
Size Evolution ◽  
Silicon And Germanium ◽  
Ge Quantum Dot ◽  
And Control ◽  
Germanium Quantum Dots ◽  
Kinetics Of

Studies of the initial stages of nucleation of silicon and germanium have yielded insights that point the way to achievement of engineering control over crystal size evolution at the nanometer scale. In addition to their importance in understanding fundamental issues in nucleation, these studies are relevant to efforts to (i) control the size distributions of silicon and germanium “quantum dots𠇍, which will in turn enable control of the optical properties of these materials, (ii) and control the kinetics of crystallization of amorphous silicon and germanium films on amorphous insulating substrates so as to, e.g., produce crystalline grains of essentially arbitrary size.Ge quantum dot nanocrystals with average sizes between 2 nm and 9 nm were formed by room temperature ion implantation into SiO2, followed by precipitation during thermal anneals at temperatures between 30°C and 1200°C[1]. Surprisingly, it was found that Ge nanocrystal nucleation occurs at room temperature as shown in Fig. 1, and that subsequent microstructural evolution occurred via coarsening of the initial distribution.

IOP Lowering Effects of Ocimum basilicum Seed Extract in Two Rabbit Models of Ocular Hypertension

2019 ◽  
Vol 4 (1) ◽  
pp. 39
Author(s):  
Renu Agarwal ◽  
SK Gupta ◽  
Sushma Srivastava ◽  
Rohit Saxena
Keyword(s):  
Ocular Hypertension ◽  
Antioxidant Properties ◽  
Ocimum Basilicum ◽  
Seed Extract ◽  
Water Loading ◽  
Antiglaucoma Medication ◽  
Lowering Effect ◽  
Significant Difference ◽  
The Mean ◽  
And Control

Introduction: Ocimum basilicum (OB), a herb known for its antihypertensive, anticholinesterase and antioxidant properties was investigated for possible intraocular pressure (IOP) lowering effects in rabbits with ocular hypertension (OHT). Methods: The IOP lowering effect of a single drop of OB extract (OBE) was evaluated in oculonormotensive rabbits using three concentrations (0.25, 0.5 and 1% w/v). The concentration showing maximum IOP reduction was further evaluated in rabbits with water-loading and steroid-induced OHT. Results: IOP lowering effect of OBE 0.5% in oculonormotensive rabbit eyes was significantly greater compared to OBE 0.25% (p<0.05) but was comparable (p>0.05) to OBE 1%. Therefore, 0.5% concentration was selected for further evaluation. Pretreatment with OBE (0.5%) caused significantly lower increase in IOP after water loading amounting to 23.39% above baseline as compared to 54.00% in control eye, 15 minutes post water loading. At 60 minutes, post water loading, mean IOP rise was 95.12% and 63.58% in control and test eyes, respectively. Significant difference between the mean IOP of two eyes persisted during the 2nd hr. In rabbits with steroid induced OHT, OBE 0.5% produced a mean IOP reduction of 24.73% at the end of first hr and the mean peak IOP reduction of 31.63% was observed at the end of 2 hr. A significant difference between the IOP of test and control eyes persisted from 1 to 6 hr. Conclusions: Ocimum basilicum seed extract showed significant IOP lowering effect in rabbits with water loading and steroid induced OHT, however, its utility as an effective antiglaucoma medication needs further investigations.

Red wine extract, resveratrol, on maintenance of organ function following trauma-hemorrhage

2012 ◽  
Vol 2 (10) ◽  
pp. 351
Author(s):  
Fu-Chao Liu ◽  
Huang-Ping Yu
Keyword(s):  
Intracellular Signaling ◽  
Red Wine ◽  
Antioxidant Properties ◽  
Neutrophil Function ◽  
Protective Effects ◽  
Organ Function ◽  
Mitogen Activated Protein ◽  
Ros Formation ◽  
Anti Inflammatory ◽  
And Control

Resveratrol, is a polyphenol that can be extracted from grapes and red wine, possess potential anti-inflammatory effects, which would result in the reduction of cytokine production, the alteration of the expression of adhesion molecule molecules, and the inhibition of neutrophil function. Resveratrol might also act as an antioxidant, anti-aging, and control of cell cycle and apoptosis. Resveratrol has been shown to have protective effects for patients in shock-like states. Such protective phenomenon is reported to be implicated in a variety of intracellular signaling pathways including the regulation of the mitogen-activated protein kinases (MAPK)/ hemeoxygenase-1 (HO-1) pathway, activates estrogen receptor (ER), and the mediation of pro-inflammatory cytokines, reactive oxygen species (ROS) formation and reactive. Moreover, through anti-inflammatory effects and antioxidant properties, the resveratrol is believed to maintain organ function following trauma-hemorrhage.Key words: resveratrol, anti-inflammatory, trauma-hemorrhage.

Antioxidant activity of cookiessupplemented with sugarbeet dietary fiber

2011 ◽  
pp. 151-157 ◽  
Author(s):  
Marijana B. Saka ◽  
Julianna F. Gyura ◽  
Aleksandra Mišan ◽  
Zita I. Šereš ◽  
Biljana S. Pajin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Room Temperature ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Functional Characteristics

The antioxidant activity of cookies prepared by the addition of sugarbeet dietary fibers was investigated in order to estimate their influence on functional characteristics and shelf-life of cookies. Treated fiber (TF) was obtained from sugarbeet by extraction with sulfurous acid (75 °C at pH = 5.7during 60 min) and treatment with hydrogen peroxide (20 g/LH2O2 at pH = 11 during 24 h). The fiber obtained was dried (80 °C), ground and sieved. TF was investigated in comparison with commercially available Fibrex®. The cookies were prepared by the addition of 0, 7, 9 and 11% of sugarbeet dietary fiber as a substitute for wheat flour in the formulation of cookies. The antioxidant properties of cookies were tested every 7 days using a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1 ºC). The obtained results indicated that substitution of wheat flour with Fibrex® in the formulation of cookies upgraded the antioxidant activity, i.e. the functional characteristics of Fibrex®-enriched cookies and could prolong their shelf-life. In contrast, TF did not increase the antioxidant activity of TF-enriched cookies. The better antioxidant activities of Fibrex®-enriched cookies could be attributed to the presence of ferulic acid.

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