scholarly journals Karvakrol İlavesinin Zygosaccharomyces bailii ile Kontamine Edilmiş Elma Suyunda Bazı Fizikokimyasal ve Biyoaktif Özelliklerin Değişimi Üzerindeki Etkisinin İncelenmesi

2019 ◽  
Vol 7 (11) ◽  
pp. 1882 ◽  
Author(s):  
Kevser Karaman ◽  
Osman Sağdıç
Keyword(s):  
Total Phenolic Content ◽  
Apple Juice ◽  
Phenolic Content ◽  
Storage Temperature ◽  
Storage Period ◽  
Total Phenolic ◽  
High Sugar Concentration ◽  
Yeast Viability ◽  
Brix Value ◽  
And Storage

In this study, the effects of carvacrol addition which is a natural preservative to apple juice samples contaminated with Z. bailii which is an osmotolerant yeast and shows resistance against high sugar concentration, low acidity, ethanol content and pasteurization process, were investigated on some physicochemical and bioactive properties and also changes in yeast numbers during storage period. For this purpose, the response surface methodology was applied and storage time (1-41 days), storage temperature (4-20°C), sodium benzoate amount (0-0.1%) and carvacrol amount (0-750 ppm) were selected as processing variables. Significant changes in physicochemical properties were observed due to yeast viability occurred during the storage of apple juice samples. The increase in the amount of carvacrol caused a decrease in the number of yeasts about 7 log level and prevented the spoilage of fruit juices. However, the brix value of the samples without carvacrol showed a decrease of 50% as a result of yeast activity and the fruit juice could not be consumed. Total phenolic content of the sample was in the range of 136.7-645.7 mg GAE/L and the lowest total phenolic content was determined for the run 11 having no carvacrol while the highest total phenolic content was for the sample added with the highest carvacrol level. As a result of the optimization process, it was observed that the deterioration activities of Z. bailii could be prevented to a great extent by the addition of maximum amount of carvacrol.

scholarly journals Effect of Storage Temperature and Preservatives on the Stability and Quality of Polyscias fruticosa (L.) Harms Herbal Health Drinks

2019 ◽  
pp. 1-7
Author(s):  
Nguyen MinhThu ◽  
Hoang Le Son
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Storage Temperature ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Total Saponin ◽  
Saponin Content ◽  
And Storage

Aims: Polyscias fruticosa has been well-known as a traditional medicinal herb which shares the same function as ginseng, favorable for their antioxidant capacity. In this study, the herbal health drink had been developed based on the Polyscias fruticosa extract. The effect of preservatives and storage temperature on the total phenolic content, total flavonoid content, and total saponin content were investigated over the period of 16 weeks. Methodology: Polyscias fruticosa extract based herbal drinks were formulated. Potassium sorbate and sodium benzoate were used as preservatives while storage temperature was set at 4 and 250C. Determination of total phenolic content was performed by Folin-Ciocalteu method. Meanwhile, analysis of total flavonoid and saponin content was conducted by colorimetric methods. Results: In general, the effect of preservatives and storage temperature on the concentration of total phenolic content and total flavonoid content can clearly be seen after 6 weeks, while significant difference in concentration of total saponin content had been evidenced from week 11. Typically, The concentration of total phenolic content, total flavonoid content and total saponin content in formulas added preservatives and kept at 4°C were measured at 2.80±0.26 mg GAE/g, 8.24±0.44 mg CE/g and 20.29±0.27 mg OAE/g after 16 weeks, respectively; however, without adding preservatives and stored at 25°C, these components were found at a value of 1.77±0.1 mg GAE/g, 0.0±0.28 mg CE/g, 14.63±0.59 mg OAE/g, respectively. Conclusion: Overall, the presence of preservatives and fridge temperature (4°C) has been the optimal condition to maintain the quantity of biological phytocomponents in herbal health drink; however, the addition of preservatives and storage temperature should be taken into consideration depending on the storage time of herbal drink.

Microencapsulation of Thunbergia laurifolia Crude Extract and Its Antioxidant Properties

2020 ◽  
Author(s):  
Catherine Nabbala ◽  
Wunwisa Krasaekoopt
Keyword(s):  
Antioxidant Activity ◽  
Crude Extract ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Storage Temperature ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Coating Materials ◽  
Antioxidant Power ◽  
Thunbergia Laurifolia

In this study, the antioxidant activity and total phenolic content of Thunbergia laurifolia Lindl. or Rang Chuet (RC) extracts from leaf, stem and rhizome were evaluated by using ferric reducing antioxidant power assay (FRAP) and the folin ciocalteu method for total phenolic compounds (TPC).The extracts were prepared by infusion using different amount of plant powder (2.5, 5.0, and 7.5 g) at different concentrations of ethanol as 0, 25, 50, and 75% and extraction time of 24, 48, and 72 h. The crude extract of 7.5 g leaf powder extracted for 72 h using water as the extraction solvent showed the highest antioxidant properties and total phenolic content. This extraction condition produced a FRAP content of 2.62 ± 0.01 mmol Fe2+/g that was significantly differed from those of the stem and rhizome and the highest TPC content of 877.36±18.75 (mg GAE/g). The crude extract from the leaf was subsequently encapsulated by using β-cylcodextrin (BCD) and maltodextrin 20DE (MD) as coating materials using freeze drying method. The encapsulated powder was investigated for its antioxidant activity. The highest encapsulation efficiency (EE) was obtained when only maltodextrin 20DE was used. The storage stability of encapsulated T. luarifolia leaf crude extract was then studied by storing the encapsulated powder at 35, 45, and 55°C for 5 weeks. The storage temperature had no effect on the stability of the encapsulated powder when TPC was used as the criteria unlike that of FRAP which was inconsistent during storage.

scholarly journals Assessment of Thermosonication as Postharvest Treatment Applied on Whole Tomato Fruits: Optimization and Validation

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 649
Author(s):  
Joaquina Pinheiro ◽  
Rui Ganhão ◽  
Elsa M. Gonçalves ◽  
Cristina L.M. Silva
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Treatment Time ◽  
Power Level ◽  
Storage Period ◽  
Quality Standard ◽  
Total Phenolic ◽  
Content Increase ◽  
Color Changes ◽  
Ultrasound Frequency

Tomatoes are a popular and rich fruit due to their nutritional and bioactive composition as vitamins, antioxidants, and phenolics contributing to the promotion of consumer health. For this reason, emerging postharvest technologies need to be evaluated to achieve the maintenance of sensorial and quality-related characteristics, like color and texture, while aiding to fruit decontamination. Optimization of thermosonication as postharvest treatments on whole, mature-green tomatoes (cv. “Zinac”) to improve quality (color, texture, total phenolic content, and weight loss) was performed by response surface methodology. Temperature (32–48 °C), treatment time (13–47 min), and storage period at 10 °C (1–15 days) at constant ultrasound frequency (45 kHz; 80% power level), were the independent variables. In general, thermosonication delayed tomato color changes while achieving total phenolic content increase and good overall quality. Three optimal thermosonication conditions were selected and validated (32 °C-13 min, 35 °C-20 min and 40 °C-30 min). The most suitable thermosonication condition that promoted a longer storage while keeping a high-quality standard was at 40 °C during 30 min. This study demonstrated that thermosonication provides an effective alternative methodology to guarantee tomato quality without significant change during the expected postharvest period.

EFFECT OF ELEVATED TEMPERATURE STORAGE ON STABILITY OF PINK GUAVA JUICE ADDED WITH MELASTOMA MALABATHRICUM FRUIT

2016 ◽  
Vol 78 (6-6) ◽  
Author(s):  
Aishah Bujang ◽  
Zati Alyani Othman ◽  
Nor Farahin Md Ismail
Keyword(s):  
Vitamin C ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Storage Temperature ◽  
Color Difference ◽  
Quality Parameters ◽  
Linear Increase ◽  
Total Phenolic ◽  
Natural Food ◽  
Melastoma Malabathricum

This study focus on the stability of natural pigment from Melastoma malabathricum fruit in pink guava juice at 30°C and 60°C storage temperature. Analysis on the content of vitamin C, total phenolic content, lycopene, anthocyanin and color were conducted for 30 days. In general, the results showed higher reduction in all quality parameters at higher storage temperature. Freshly made PGJ contains 86.55±5.18 mg/100mL of vitamin C, 5.36±0.27 mg/L of lycopene, 933.50± 60.11 mgGAE/L of total phenolic content (TPC) and 1.36±0.32 mg/L of total monomeric anthocyanin. At day 30 of storage, vitamin C was reduced to 56.4% and 9.4% at 30oC and 60oC respectively. Total monomeric anthocyanins content was reduced to 38.2% and 7.2% at 30oC and 60°C respectively. Total phenolic content remained at day 30 was 12.1% and 7.5% at 30oC and 60oC respectively. While lycopene was found to be least affected by storage temperature compared to other quality attributes analyzed. The total color difference was increased drastically at 60oC between days 0 to 5 while linear increase was observed at 30oC storage. These studies provide useful information on the availability of the health beneficial compounds in fruit juice as well as their stability as natural food colourant during storage.

scholarly journals A Comparison of Laboratory Analysis Methods for Total Phenolic Content of Cider

Beverages ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 55
Author(s):  
Madeleine L. Way ◽  
Joanna E. Jones ◽  
David S. Nichols ◽  
Robert G. Dambergs ◽  
Nigel D. Swarts
Keyword(s):  
Liquid Chromatography ◽  
Spectrophotometric Method ◽  
Total Phenolic Content ◽  
Apple Juice ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Ultra Performance Liquid Chromatography ◽  
Total Phenolic ◽  
Strong Positive Correlation ◽  
Apple Varieties

Total phenolic content is widely accepted as a key measure of quality for cider. Apple juice and cider, made from six apple varieties including dessert and cider apples, were analysed for total phenolics using three different methods: (a) the Folin-Ciocalteu method, (b) the Somers method (a spectrophotometric method developed specifically for wine), and (c) ultra-performance liquid chromatography (UPLC) as a benchmark test. Of these approaches, the Somers method had the strongest correlation with UPLC with an R2 value of 0.99, whilst the Folin-Ciocalteu correlated with UPLC with an R2 value of 0.89. The Folin-Ciocalteu method also had a strong positive correlation with the Somers approach with an R2 value of 0.91. Correlations between methods were strongest for apple varieties that were naturally high in phenolic content. These results highlight the potential of the Somers method to rapidly, inexpensively, and accurately report the total phenolic content of apple juice and ciders made from dessert and cider apple varieties.

scholarly journals Effects of Infusion and Storage on Antioxidant Activity and Total Phenolic Content of Black Tea

2020 ◽  
Vol 10 (8) ◽  
pp. 2685 ◽  
Author(s):  
Min-Yun Chang ◽  
Yin-Yi Lin ◽  
Yu-Chia Chang ◽  
Wen-Ying Huang ◽  
Wen-Shin Lin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
High Performance ◽  
Phenolic Content ◽  
Weight Ratio ◽  
Black Tea ◽  
Storage Conditions ◽  
Total Phenolic ◽  
Dpph Scavenging ◽  
And Storage

This study determined antioxidant activity in terms of the 1,1-Diphenyl-2-picrylhydrazyl (DPPH) scavenging ability and total phenolic content of black tea under different infusion and storage conditions. High performance liquid chromatography analysis identified caffeine, (−)-epigallocatechin, (−)-epicatechin-3-gallate, (−)-epigallocatechin-3-gallate and (−)-gallocatechin-3-gallate in the tea sample. The water–tea leaves weight ratio did not affect the DPPH scavenging ability. However, infusion temperature affected the DPPH scavenging activity and the total phenolic content. In the present study, the 50% inhibitory concentrations (IC50) for DPPH of black tea infused at 60 to 100 °C ranged from 100.0 ± 13.7 to 28.4 ± 4.8 μg/mL. The total phenolic content of black tea steeped at 60 to 100 °C ranged from 50.4 ± 5.2 to 178.6 ± 16.4 mg gallic acid equivalent/g dry leaf. Black tea exhibited increased antioxidant activity when the infusion temperature was increased. Regarding short-term storage, the DPPH scavenging ability and total phenolic content of black tea did not significantly change within 15 days. This result was consistent for storage temperatures of 4, 9, and 25 °C.

Effect of Vacuum and Non-Vacuum Packaging on Total Phenolic Content of Encapsulated Orthosiphon stamineus Spray-Dried Powder during Storage

2018 ◽  
Vol 280 ◽  
pp. 330-334
Author(s):  
N.A. Razak ◽  
Nasri A. Hamid ◽  
Abdul Razak Shaari
Keyword(s):  
Total Phenolic Content ◽  
Room Temperature ◽  
Phenolic Content ◽  
Storage Period ◽  
Vacuum Packaging ◽  
Total Phenolic ◽  
Total Phenolic Compound ◽  
Different Temperatures ◽  
Medicinal Properties ◽  
Spray Dried

The experiment was conducted to determine the effects of vacuum and non-vacuum packaging on the total phenolic content of encapsulatedO.stamineusspray-dried powder when stored under different temperatures (10 and 25 °C) for 4 weeks of storage period. The total phenolic compound was measured using the Folin-Ciocalteu method and was analyzed using UV/VIS spectrophotometer. The results showed that both vacuum and non-vacuum packing affected the consistency of capsulatedO.stamineusspray-dried powder during storage. The total phenolic content of the samples significantly increased for both vacuum and non-vacuum packaging when stored at 10 °C. However, the total phenolic content of the samples for both vacuum and non-vacuum packaging decreased after 2 weeks of the storage period when the samples stored at room temperature, 25 °C. Thus, it is suggested to keep the encapsulatedO.stamineusspray-dried powder under low temperature (10 ˚) with vacuum packaging to sustain the medicinal properties quality and to prolong the shelf-life of the encapsulated products.

scholarly journals Phenolic Content of Apple Juice for Cider Making as Influenced by Common Pre-Fermentation Processes Using Two Analytical Methods

Beverages ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 53 ◽  
Author(s):  
Madeleine L. Way ◽  
Joanna E. Jones ◽  
Nigel D. Swarts ◽  
Robert G. Dambergs
Keyword(s):  
High Pressure ◽  
Analytical Methods ◽  
Total Phenolic Content ◽  
Apple Juice ◽  
Phenolic Content ◽  
White Wine ◽  
Total Phenolic ◽  
Fermentation Processes ◽  
Phenolic Extraction ◽  
Moderate Positive Correlation

Pre-fermentation methods can influence the cider produced from apple juice. This study analyses the influence of pre-fermentation methods; maceration and press fractioning, on the total phenolic content of juice from four apple varieties; ‘Red Delicious’, ‘Pink Lady’, ‘Sturmer’, and ‘Bulmer’s Norman’. The must was macerated for 0 or 2 h and juice was collected at free run or under 200 kpa. Base juice characteristics and total phenolic content was analysed using the Folin–Ciocalteu method and spectrophotometric absorbance at 280 nm (A280), a method used for the analysis of white wine. Both methods of analysing the total phenolic content were used, measuring the same samples to determine if the methods are comparable. No interaction was found between pre-fermentation technique and the results varied by variety and analytical method. High pressure improved the phenolic extraction for ‘Bulmer’s Norman’ juice compared to free run juice when analysed by A280. Non-macerated juice had higher total phenolic content than macerated juice for ‘Red Delicious’ and ‘Pink Lady’ juice when analysed using the Folin–Ciocalteu method. There was a moderate positive correlation between the analytical methods.

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