Effect of storage conditions on chemical properties and subsequent biocidal efficacy of two hypochlorous acid-based disinfectants

2016 ◽  
Author(s):  
Shanom Ali
Keyword(s):  
Hypochlorous Acid ◽  
Chemical Properties ◽  
Storage Conditions

Characterization of residues and evaluation of the physico chemical properties of soybean biodiesel and biodiesel: Diesel blends in different storage conditions

2020 ◽  
Vol 151 ◽  
pp. 454-462 ◽  
Author(s):  
Leandro Fontoura Cavalheiro ◽  
Marcelo Yukio Misutsu ◽  
Rafael Cardoso Rial ◽  
Luíz Henrique Viana ◽  
Lincoln Carlos Silva Oliveira
Keyword(s):  
Chemical Properties ◽  
Storage Conditions ◽  
Physico Chemical ◽  
Soybean Biodiesel

scholarly journals MORPHOLOGICAL AND CHEMICAL PROPERTIES OF MEDLAR (MESPILUS GERMANICA L.) FRUITS AND CHANGES IN QUALITY DURING RIPENING

AGROFOR ◽  
2016 ◽  
Vol 1 (2) ◽  
Author(s):  
Melekber SULUSOGLU DURUL ◽  
Hulya UNVER
Keyword(s):  
Seed Weight ◽  
Chemical Properties ◽  
Storage Period ◽  
Storage Conditions ◽  
Modern Medicine ◽  
Fruit Weight ◽  
Solid Content ◽  
Mature Stage ◽  
Soluble Solid Content ◽  
Water Losses

Medlar has acquired increasing popularity in recent years for its edible fruits andsome healing properties in modern medicine. Medlar fruits are often stored undernon-cold conditions in straw. This study was conducted to determinemorphological and biochemical characteristics of medlar fruits and changes in fruitquality occurring under ordinary storage conditions. For this purpose, eight typesof medlar trees were evaluated. The trees were at a mature stage and productive.Morphological properties such as the fruit and seed weight (g), length, and width(mm) were measured after the harvest. Fruit soluble solid content (%) and pHvalues were determined at physiological maturity after harvesting, and the fruitsoluble solid content was measured again at ripening (edible stage), after 25 daysof storage under ordinary storage conditions (mean temperature of 10 °C and meanhumidity of 65–70%). Leaf characteristics were also determined. The treeproductivity was very different between the types, and it was determined to rangefrom 5.9 and 17.8 kg. The fruit weight varied from 9.69 to 24.45 g, while the watercontent decreased nearly to the half of the harvest values in some genotypes. Thesoluble solid content changed depending on the water losses and increased duringthe ripening period. The seed numbers ranged from 1.7 to 4.7 among the types, andthe seed weight varied from 0.12 to 0.45 g. The fruits were able to reach ripeningmaturity in three weeks under the ordinary storage conditions depending on thetype. Thus, this method of storage is practical for the medlar producer, but theresults clearly showed that the storage period was too short and that the fruitquality was negatively affected. Cold storage conditions are needed to ensurequality and a long selling time.

scholarly journals Effect of Storage Conditions (Relative Humidity, Packaging Materials and Time) on the Chemical Properties of Maize-soy Flour Blend

2019 ◽  
pp. 1-12
Author(s):  
S. O. Akpapunam ◽  
J. A. Ikya ◽  
D. I. Gernah
Keyword(s):  
Relative Humidity ◽  
Chemical Properties ◽  
Storage Period ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Soy Flour ◽  
Monthly Interval ◽  
Packaging Materials ◽  
Maize Flour ◽  
Flour Blend

Aims: The aim of this study was to examine the effect of storage conditions on the of maize-soy flour blend. Study Design: Preliminary studies were conducted using ratio blends of 70:30, 75:25, 80:20, 85:15, 90:10, 95:5 and 100:0 of maize flour to soy flour. This was to ascertain the best blend formulation for the study. The sensory attributes showed that the ratio 85:15 of maize-soy flour blend was preferred. It was packaged in low density polyethylene (LDPE), high density polyethylene (HDPE) and stored at 30.5 ± 3°C with relative humidity of 57% and 82% for 4 months. Analysis of proximate composition, pH, total titratable acidity (TTA), thiobarbuturic acid (TBA) was carried out on the samples at a monthly interval respectively. Results: Packaging significantly (p > 0.05) affected the chemical qualities of “soy-fermented maize” flour during storage. Moisture content, titratable acidity (TTA) and thiobarbuturic acid (TBA) increased with the storage period (9.46% - 23.5%, 0.12% - 0.21%, and 0.06 - 0.12 respectively) while all other chemical qualities of the soy-fermented maize flour decreased significantly (p > 0.05) (pH: 5.18 - 3.45, protein: 15.21% - 12.18% fat: 7.45% - 5.36%, fibre: 3.27% - 1.65%, ash: 1.12% - 0.89% and carbohydrate: 62.97%  -  56.87%. Conclusion: The samples packaged in HDPE were more acceptable than those in other packaging materials due to its considerable maintenance of the flour’s quality during and after storage.

scholarly journals Physico-chemical properties of common beans under natural and accelerated storage conditions

2013 ◽  
Vol 40 (3) ◽  
pp. 629-636 ◽  
Author(s):  
Silvia R. M Coelho ◽  
Sandra H Prudencio ◽  
Divair Christ ◽  
Silvio C Sampaio ◽  
Vanderleia Schoeninger
Keyword(s):  
Chemical Properties ◽  
Storage Conditions ◽  
Common Beans ◽  
Accelerated Storage ◽  
Physico Chemical

scholarly journals Impact of Different Storage Conditions on Composition of Lemongrass (Cymbopogon citratus L.) Essential Oil of Tien Giang Province, Vietnam

2020 ◽  
Vol 32 (11) ◽  
pp. 2743-2747
Author(s):  
Thi Kim Ngan Tran ◽  
Tan Phat Dao ◽  
Thi Cam Quyen Ngo ◽  
Thien Hien Tran ◽  
Ung Thanh Dat ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Storage Time ◽  
Physical Stability ◽  
Chemical Properties ◽  
Storage Conditions ◽  
Citronella Oil ◽  
Main Components ◽  
Physical And Chemical

Essential oils are known to be susceptible to changes and degradation that can lead to loss of quality and pharmacological properties. In this work, lemongrass essential oil is stored under different storage conditions under the influence of light and temperature, assessing the physical and chemical properties as well as the chemical composition of the citronella essential oil respectively. The change in the chemical composition of citronella oil is determined based on the storage time of 4 months under different conditions i.e. light (45 ºC) and in dark (4 ºC). To determine the change in the composition of the essential oil, based on the results of GC-MS analysis methods to monitor the chemical changes of the essential oil. The content of main components of citral and β-myrcene increases significantly after storage time under the influence of light and temperature. Some low content components (β-citronello, β-caryophyllen, p-cymen-8-ol, etc.) are likely to be oxidized and lost under light conditions, even in the dark. Therefore, the importance of external storage factors for the chemical and physical stability of essential oils is a matter of concern to control the quality of scientific evaluation.

scholarly journals MAGEA4 Coated Extracellular Vesicles Are Stable and Can Be Assembled In Vitro

2021 ◽  
Vol 22 (10) ◽  
pp. 5208
Author(s):  
Olavi Reinsalu ◽  
Anneli Samel ◽  
Elen Niemeister ◽  
Reet Kurg
Keyword(s):  
Extracellular Vesicles ◽  
Chemical Properties ◽  
Storage Conditions ◽  
Reading Frame ◽  
Cancer Testis Antigens ◽  
Anti Cancer ◽  
Fight Against Cancer ◽  
Cancer Testis ◽  
And Chemical Properties

Extracellular vesicles (EVs) are valued candidates for the development of new tools for medical applications. Vesicles carrying melanoma-associated antigen A (MAGEA) proteins, a subfamily of cancer-testis antigens, are particularly promising tools in the fight against cancer. Here, we have studied the biophysical and chemical properties of MAGEA4-EVs and show that they are stable under common storage conditions such as keeping at +4 °C and −80 °C for at least 3 weeks after purification. The MAGEA4-EVs can be freeze-thawed two times without losing MAGEA4 in detectable quantities. The attachment of MAGEA4 to the surface of EVs cannot be disrupted by high salt concentrations or chelators, but the vesicles are sensitive to high pH. The MAGEA4 protein can bind to the surface of EVs in vitro, using robust passive incubation. In addition, EVs can be loaded with recombinant proteins fused to the MAGEA4 open reading frame within the cells and also in vitro. The high stability of MAGEA4-EVs ensures their potential for the development of EV-based anti-cancer applications.

scholarly journals Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-Related Compounds (Phenols and Volatiles)

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2161
Author(s):  
Leeanny Caipo ◽  
Ana Sandoval ◽  
Betsabet Sepúlveda ◽  
Edwar Fuentes ◽  
Rodrigo Valenzuela ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Chemical Properties ◽  
Principal Component ◽  
Extra Virgin Olive Oil ◽  
Storage Condition ◽  
Storage Conditions ◽  
One Year ◽  
The Impact

Commercialization of extra virgin olive oil (EVOO) requires a best before date recommended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected that the product retains its chemical properties and preserves its ‘extra virgin’ category. However, inadequate storage conditions could alter the properties of EVOO. In this study, Arbequina EVOO was exposed to five storage conditions for up to one year to study the effects on the quality of the oil and the compounds responsible for flavor. Every 15 or 30 days, samples from each storage condition were analyzed, determining physicochemical parameters, the profiles of phenols, volatile compounds, α-tocopherol, and antioxidant capacity. Principal component analysis was utilized to better elucidate the relationships between the composition of EVOOs and the storage conditions. EVOOs stored at −23 and 23 °C in darkness and 23 °C with light, differed from the oils stored at 30 and 40 °C in darkness. The former was associated with a higher quantity of non-oxidized phenolic compounds and the latter with higher elenolic acid, oxidized oleuropein, and ligstroside derivatives, which also increased with storage time. (E)-2-nonenal (detected at trace levels in fresh oil) was selected as a marker of the degradation of Arbequina EVOO quality over time, with significant linear regressions identified for the storage conditions at 30 and 40 °C. Therefore, early oxidation in EVOO could be monitored by measuring (E)-2-nonenal levels.

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