scholarly journals Production and characterization of acetic fermentation with different fruit peels

2021 ◽  
Vol 10 (14) ◽  
pp. e84101421878
Author(s):  
Sérgio Luis Melo Viroli ◽  
Sérgio Guimarães Viroli ◽  
Nelson Pereira Carvalho ◽  
Delma Pereira da Silva Bernardi ◽  
Rachel Gomes Coelho
Keyword(s):  
Principal Component ◽  
Dry Extract ◽  
Volatile Acidity ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Apple Peel ◽  
Acetic Fermentation ◽  
Apple Peels ◽  
The Relationship

Acetic fermentation or vinegar is the product obtained from fermented alcoholic wort, cereals or hydroalcoholic mixture with a minimum volatile acidity of 4g/100m.L-1. The present study produced, characterized and correlated the total dry extract with the density of the acetic fermented produced from the pineapple and apple peels. The fermentation process used pineapple and apple peel with culture medium, 10% hydroalcoholic solution, room temperature between 28 ± 2°C and irrigation 4 (four) times a day, without aeration for 12 days. Physico-chemical determinations of volatile acidity, density, dry extract, pH and alcohol content at 20°C were performed. The ANOVA variance analysis and the 5% Tukey test identified a difference between the analyzed acetic fermented. The acetic fermentations analyzed showed results within the established by Brazilian legislation. The relationship between the physical-chemical variables and the acetic fermented was studied by Principal Component Analysis (PCA). It was obtained that, with 5 components, more than 97.9% of the variability of the data were explained. There was a significant correlation between dry extract and vinegar density. The acetic fermented produced have similar physical-chemical characteristics to those produced industrially, which makes them suitable for consumption as commercial vinegars.

scholarly journals Analytical and Chemometric Characterization of Fino and Amontillado Sherries during Aging in Criaderas y Solera System

Molecules ◽  
2022 ◽  
Vol 27 (2) ◽  
pp. 365
Author(s):  
Manuel J. Valcárcel-Muñoz ◽  
María Guerrero-Chanivet ◽  
María del Carmen Rodríguez-Dodero ◽  
María de Valme García-Moreno ◽  
Dominico A. Guillén-Sánchez
Keyword(s):  
Aging Process ◽  
Hierarchical Cluster ◽  
Biological Aging ◽  
Microbiological Activity ◽  
Dry Extract ◽  
Oxidative Aging ◽  
Physical Chemical ◽  
Sherry Wine ◽  
Flor Yeasts

Fino and Amontillado are Sherry wines, produced in Marco de Jerez area (southern Spain), and aged in Criaderas y Solera system. Fino Sherry wine follows a biological aging process, under a veil of flor yeasts, while Amontillado Sherry wine shares the same biological aging firstly, followed by oxidative aging, which gives them special features. Organic acids, esters, higher alcohols, phenolic compounds and total dry extract of Sherries evolve during aging due to evaporation processes, physical-chemical reactions, wood contributions and microbiological activity. During aging, Sherry wines improve their organoleptic profile, as could be proved in the tasting sessions. Hierarchical Cluster Analysis and Factor Analysis with factor extraction using Principal Components of Sherry wines studied were carried out and natural groupings of the wines according to the type of aging and their age were observed. A strong correlation between the parameters analyzed and the aging of each wine has been seen in the Multiple Linear Regression studies, establishing two different models, one for each type of Sherry wine, that, with only four of all the variables studied estimated the wine age with more than 99% of confidence. This constitutes a useful tool to control the age of these Sherry wines in the winery.

scholarly journals Potential for biogas generation from sweet potato genotypes

2019 ◽  
Vol 14 (2) ◽  
pp. 1
Author(s):  
Samantha De Paula Batista ◽  
Edson Perez Guerra ◽  
Juliano Tadeu Vilela de Resende ◽  
Matheus Vitor Diniz Gueri ◽  
Guilherme Campos Carvalho ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Biogas Production ◽  
Potato Crop ◽  
Chemical Characterization ◽  
Principal Component ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Data Variability ◽  
Methane Potential ◽  
Bmp Test

Biogas is a technology that enables the generation of energy through the process of anaerobic biodigestion, and sweet potato is an option as an energy production source. This research evaluated biogas production in anaerobic biodigesters and characterized the physico-chemical composition of two commercial sweet potato cultivars, BRS Cuia and BRS Rubissol, and two genotypes, Bela Vista and Laranjeiras. Variance analysis, the Tukey test and the physical-chemical characterization were completed, and the results were correlated using principal component analysis (PCA). In the analyses of tuberous root composition, significant differences between the genotypes were observed because of the influence of the absorption of moisture, decomposition, and variations in the yield and quality of roots. For the biochemical methane potential (BMP) test, the estimate of biogas production was 2,906.5 liters ha-1 for the cultivar BRS Cuia, 2,712.4 liters ha-1 for Laranjeiras, 2,906.5 liters ha-1 for BRS Rubissol, and 398,2 liters ha-1 for Bela Vista. The PCA analysis of sweet potato genotypes, physical-chemical and agronomic parameters showed all genotypes have a direct correlation with the amount of reducing sugars and humidity, with 97.77% of the data variability explained. The Laranjeiras genotype has the most significant potential to produce biogas, followed by the BRS Cuia cultivar. The results emphasize that the sweet potato crop is a good source of biomass for energy generation.

scholarly journals Use of multivariate statistics to predict the physicochemical quality of milk

2020 ◽  
Vol 9 (4) ◽  
pp. e41942808
Author(s):  
Lenara Oliveira Pinheiro ◽  
Mário Roberto Júnior ◽  
Clara Mariana Gonçalves Lima ◽  
Heliara Caires Sousa ◽  
Jorge Pamplona Pagnossa ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Principal Component ◽  
Raw Milk ◽  
Dry Extract ◽  
Quality Of Food ◽  
Quality Of Milk ◽  
Main Components ◽  
Extract Protein

Multivariate analysis involves the application of statistical and computational methods to predict responses. Among the various methods of statistical analysis multivariate, the analysis by main components is highlighted to predict the composition and quality of food in general. The objective of this work was to characterize the milk producers of the municipality of Itapetinga-BA, using principal component analysis. Twenty samples of raw milk were used, collected at the reception of the dairy located in Itapetinga-BA. The variables analyzed were: fat, density, defatted dry extract, protein and lactose. The first two main components explained 87.24% of the total variation. It was verified the formation of different groups distributed in the four quadrants of the system. First quadrant stood out from the others by forming a group composed of ten producers in the analyzed region, characterized by presenting samples with higher lactose content and lower fat content in milk. The lactose and fat variables are of greater importance in the characterization of milk.

scholarly journals Physico-chemical and sensory evaluation of virgin olive oils from several Algerian olive-growing regions

OCL ◽  
2021 ◽  
Vol 28 ◽  
pp. 55
Author(s):  
Malika Douzane ◽  
Mohamed-Seghir Daas ◽  
Amel Meribai ◽  
Ahmed-Hani Guezil ◽  
Abdelkrim Abdi ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Principal Component ◽  
Great Variability ◽  
Olive Cultivar ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Physical Chemical ◽  
Physico Chemical

Olive cultivar diversity is rich in Algeria but most remain unexplored in terms of quality traits. This work aimed to evaluate the physicochemical and organoleptic quality of twenty olive oil samples belonging to four Algerian cultivars (Chemlal, Sigoise, Ronde de Miliana and Rougette de Mitidja) collected throughout the national territory. Physical-chemical and sensory results showed that 60% of the oils belong to the extra virgin category, while 40% were classified as “virgin olive oil”. The results of the principal component analysis (PCA) revealed a great variability in fatty acids composition between the samples depending on the cultivar and origin. Oleic acid was the most abundant and varied between 64.84 and 80.14%. Extra virgin olive oils with quality attributes are eligible for a label. Rougette de Mitidja, Ronde de Miliana and Sigoise from Oran showed great potential.

scholarly journals Density and characteristics of Green mussels (Perna viridis) in Percut Sei Tuan coastal, North Sumatra, Indonesia

2021 ◽  
Vol 22 (2) ◽  
Author(s):  
IPANNA ENGGAR SUSETYA ◽  
Mohammad Basyuni ◽  
DESRITA DESRITA ◽  
ARIDA SUSILOWATI ◽  
TADASHI KAJITA
Keyword(s):  
Frequency Distribution ◽  
Principal Component ◽  
Perna Viridis ◽  
Resource Potential ◽  
Pattern Frequency ◽  
Physical Chemical ◽  
Bottom Waters ◽  
Relationship Of ◽  
The Relationship ◽  
North Sumatra

Percut Sei Tuan is a coastal area on the east coast of North Sumatra which has a lot of natural resource potential, one of them which is green mussels (Perna viridis). Green mussels have many benefits, namely for consumption, cultivation and bioindicator. This study aimed to determine the density, habitat location, growth pattern, frequency distribution of green mussels, physical-chemical parameters of water, a substrate of the bottom waters, and the relationship of green clams density to water and substrate parameters. The study was conducted in July-September 2020. Data analysis included density, the relationship of total length and weight of green mussels, the frequency distribution of shell lengths, and Principal Component Analysis (PCA). The results showed that the density of green mussels at stations I, II, and III were 352 ind/m2, 3 ind/m2, and 1 ind/m2, respectively. The relationship between the length and weight of green shells shows that the growth was negative allometric. The water condition, seen from the physical, chemical, and substrate parameters, was still suitable for P. viridis. Water and substrate parameters that were positively related to the density of green mussels were water temperature, nitrate, phosphate, C-organic, percentage of silt and clay. Parameters that were negatively related were salinity, pH, and percentage of sand in the bottom substrate. The present study suggested that Station I was an appropriate area for the growth and reproduction of green mussels.

Multivariate Analysis of Rotifers Community from Safari Zoo Lake Lahore, Pakistan

2018 ◽  
Vol 1 (1) ◽  
Author(s):  
Sara Hayee ◽  
Naveed Akhter ◽  
Abdul Qayyum Khan Sulehriya
Keyword(s):  
Environmental Changes ◽  
Species Abundance ◽  
Principal Component ◽  
Monthly Basis ◽  
Closely Related Species ◽  
Rotifer Community ◽  
Physico Chemical ◽  
Seasonal Basis ◽  
Relationship Of ◽  
The Relationship

Rotifers are zooplanktons that react more sharply to the environmental changes. Objective:To better understand the community composition of rotifers in Safari Zoo Lake, Lahore, PakistanMethods:We collected 16 water samples on monthly basis, dividing lake into four major sites: northern,southern, eastern, and western sites. Each of these was further subdivided into four locations, for a totalof 16 sampling sites. A total 23 rotifer species were recorded from the lake with Brachionus calyciorushaving maximum abundance. A species abundance curve was plotted between months and number ofspecies of rotifers indicating their lowest and highest abundance through the study period.Results:A Cluster Analysis yielded three main groups of closely related species including species likeBrachionus quadridentatus, Synchaeta stylata and Brachionus calyciorus etc. We used a PrincipalComponent Analysis (I and II) to study variation in the rotifer community on a seasonal basis and amongsampling sites. A biplot of Principal Component Analysis (PCA I) reected the relationship of rotifers withthe months. Some of the species showed a positive positive relationship, while others showed negativeone. PCA II was plotted between months and physico-chemical parameters showing their negative andpositive relations.Conclusion:We conclude that a lesser replacement of fresh water, increased density of waterfowl, reptilia andsolid waste left over during boating has resulted in eutrophication of lake leading to overall low diversity ofrotifers observed.

scholarly journals Caractérisation physico-chimique des eaux d’un système lacustre du cordon littoral ivoirien : cas du lac Labion

2020 ◽  
Vol 14 (5) ◽  
pp. 1878-1892
Author(s):  
Ella Odjohou ◽  
Mireille Amani ◽  
Gbombélé Soro ◽  
Sylvain Monde
Keyword(s):  
Suspended Matter ◽  
Chemical Characterization ◽  
Principal Component ◽  
Temporal Analysis ◽  
Physico Chemical ◽  
Conductivité Électrique ◽  
Spatio Temporal ◽  
Pollution Mechanism

L’analyse spatio-temporelle des paramètres physico-chimiques des eaux du lac Labion dans le système lagunaire ivoirien, a été abordé dans un contexte de variabilité climatique. L’objectif est de caractériser la physico-chimie des eaux au cours des saisons climatiques. Pour y parvenir, une analyse hydrologique a été réalisé à partir de mesure in situ des paramètres pH, Température, Conductivité électrique, Oxygène dissous, Matières en suspension, Transparence et Turbidité. Ces paramètres ont été mesurés à l’aide d’un multi-paramètre. Celui-ci est mis à l’eau et les résultats s’affichent à l’écran. Seule la transparence a été mesuré à l’aide du disque de Secchi. La température (31 °C) indique des eaux relativement chaudes. Quant au pH, il varie du neutre (6,79) à alcalin (8,99). La conductivité moyenne sur le lac est de 40 μS/cm. Les eaux sont bien oxygénées (7 à 8 mg/L) et présente peu de matières en suspension. L’analyse en composante principale montre une forte corrélation (r > 0,7) entre les variables température, oxygène, pH et conductivité. Ces résultats mettent en évidence deux (02) mécanismes qui sont à l’origine des forçages naturel et artificiel. Il s’agit du mécanisme de la photosynthèse occasionnant une bonne oxygénation des eaux et du mécanisme de pollution traduisant une forte turbidité.Mots clés : Lac, saison climatique, paramètre, mécanisme, évolution.   English Title: Physico-chemical characterization of the waters of a lake system of the ivorian coastal cordon: case of Lake LabionThe spatio-temporal analysis of the physicochemical parameters of the waters of Lake Labion in the Ivorian lagoon system was tackled in the context of climate variability. The objective is to characterize the physico-chemistry of the waters during the climatic seasons. To achieve this, a hydrological analysis was carried out using in situ measurement of the parameters pH, Temperature, Electrical conductivity, Dissolved oxygen, Suspended matter, Transparency and Turbidity. These parameters were measured using a multi-parameter. It is launched and the results are displayed on the screen. Only transparency was measured using the Secchi disk. The temperature (31 °C) indicates relatively warm waters. As for the pH, it varies from neutral (6.79) to alkaline (8.99). The average conductivity on the lake is 40 μS / cm. The waters are well oxygenated (7 to 8 mg / L) and have little suspended matter. The principal component analysis shows a strong correlation (r> 0.7) between the variables temperature, oxygen, pH and conductivity. These results highlight two (02) mechanisms which are at the origin of natural and artificial forcings. This is the mechanism of photosynthesis causing good oxygenation of water and the pollution mechanism reflecting high turbidity.Keywords: Lake, climatic season, parameter, mechanism, evolution.

scholarly journals Relationships among cyanobacteria, zooplankton and fish in sub-bloom conditions in the Sulejow Reservoir

2017 ◽  
Author(s):  
Zbigniew Kaczkowski ◽  
Adrianna Wojtal-Frankiewicz ◽  
Ilona Gągała ◽  
Joanna Mankiewicz-Boczek ◽  
Aleksandra Jaskulska ◽  
...  
Keyword(s):  
Aquatic Invertebrates ◽  
Principal Component ◽  
Aquatic Organisms ◽  
Cyanobacterial Blooms ◽  
Toxic Metabolites ◽  
Gene Copies ◽  
Low Concentrations ◽  
Physico Chemical ◽  
Filter Feeders ◽  
The Relationship

<p>The occurrence of cyanobacteria is particularly characteristic of shallow eutrophic waters, and they often form massive ‘blooms’ that can affect aquatic invertebrates and fish. However, even a low abundance of cyanobacteria can be hazardous to aquatic organisms, due to the production of toxic metabolites. The aim of this study was to investigate the relationship between cyanobacteria and their toxicity (biological activity) towards zooplankton and fish communities, when only low concentrations of cyanobacterial chlorophyll <em>a</em> (less than 20 μg L<sup>-1</sup>) are detected, <em>i.e.</em> in sub-bloom conditions. Measurements were performed in Sulejow Reservoir (Central Poland), a shallow, lowland, eutrophic reservoir, in which cyanobacterial blooms occur regularly. Fish were assessed using echo-sounding (distribution) and by gillnetting (species composition). Simultaneously, zooplankton, cyanobacteria and physico-chemical characteristics were studied at 14 stations situated along hydroacoustic transects. Parameters that characterized the cyanobacteria (cyanobacterial chlorophyll <em>a</em> concentration, the number of 16S rRNA and the <em>mcy</em>A gene copies and microcystin (MC) concentration) were consistently correlated (based on a principal component analysis), and the highest values were found in the downstream region of the study area. This ‘cyano-complex’ was also positively correlated with oxygen concentration, pH and phosphate levels, but was negatively correlated with temperature and the concentrations of nitrates and nitrites. In Sulejow Reservoir in 2013 the biomass of large zooplankton filter feeders decreased along with increasing MC concentration and fish densities, while small filter feeders did not present such relationships with regards to fish densities. Fish abundance tended to decrease at stations with a lower abundance of cyanobacteria and with growing toxic genotype copies and MC concentration.</p>

scholarly journals Effects of In-Amphorae Winemaking on the Chemical and Sensory Profile of Chardonnay Wine

2017 ◽  
Vol 48 (1) ◽  
pp. 39-46 ◽  
Author(s):  
F. Rossetti ◽  
Emanuele Boselli
Keyword(s):  
Principal Component Analysis ◽  
Analysis Of Variance ◽  
Alcoholic Fermentation ◽  
Principal Component ◽  
Component Analysis ◽  
Sensory Profile ◽  
Dry Extract ◽  
Volatile Acidity

Abstract The high value of dry extract and volatile acidity could statistically differentiate (P ˂ 0.05) the Chardonnay wine obtained in amphorae with maceration and stored for six months from the wine obtained in barrels and barriques, as evidenced by the analysis of variance. Similarly, the principal component analysis showed that all the amphorae wines sampled between November and March (not the wine analyzed immediately after alcoholic fermentation) were clearly differentiated from the analogue barrel and barrique wines due to the high volatile acidity, straw colour, and tannic perception. The Chardonnay wine produced in amphorae was characterized by a spicy flavour, pleasant tannic and a less ‘green’ character than wines from barrels and barriques, but showed a weak varietal aroma. Thus, the commercial offer of finished wines based on Chardonnay grapes can be potentially extended by including a product processed in amphorae.

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