scholarly journals Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 928
Author(s):  
Marta Igual ◽  
Maria Simona Chiş ◽  
Sonia Ancuța Socaci ◽  
Dan Cristian Vodnar ◽  
Floricuța Ranga ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Medicago Sativa ◽  
Volatile Compounds ◽  
Pearson Correlation ◽  
Linear Increase ◽  
The Other ◽  
Volatile Profile ◽  
Functional Characteristics ◽  
Nutritional Compounds ◽  
Pearson Correlations

Currently, extrudates are considered unhealthy products, being characterized as high in calories; rich in fat, sugar, and salt; and low in nutritional compounds. The aim of this study was to assess the influence of lucerne (Medicago sativa) on the physicochemical, nutritional, and functional characteristics of corn extrudates. In order to achieve these goals, water content, water activity, expansion index, bulk density, porosity, hygroscopicity, optical properties, antioxidant activity, individual phenolic acids, folates, individual flavonoids, and volatile compounds were analyzed. The results showed that the typical characteristics of corn extrudates such as expansion, crunchiness, and density were maintained with 10% lucerne addition, highlighting a strong negative Pearson correlation (p < 0.05) between all studied parameters and lucerne addition. On the other hand, the lucerne addition caused a linear increase of bioactive compounds, showing positive Pearson correlations between flavonoids, folates, and antioxidant activity. The volatile profile of corn extrudates improved with the addition of lucerne leading to volatile compounds such as limonene, β-mircene, and hexanal. Overall, considering the textural, nutritional, and functional characteristics of corn extrudates, we determined that a percentage addition on 10% lucerne could be successfully used in the manufacturing of corn extrudates.

scholarly journals Insights on Single-Dose Espresso Coffee Capsules’ Volatile Profile: From Ground Powder Volatiles to Prediction of Espresso Brew Aroma Properties

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2508
Author(s):  
Guido R. Lopes ◽  
Sílvia Petronilho ◽  
Andreia S. Ferreira ◽  
Mariana Pinto ◽  
Claúdia P. Passos ◽  
...  
Keyword(s):  
Single Dose ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Pearson Correlation ◽  
Strong Relationship ◽  
Volatile Profile ◽  
Volatile Composition ◽  
Flight Mass Spectrometry ◽  
Espresso Coffee ◽  
Coffee Powder

Single-dose coffee capsules have revolutionized the coffee market, fueling espresso coffee popularity and offering access to a wide selection of coffee blends. Nevertheless, scarce information related to coffee powder and brew’s combined volatile characterization is available. In this study, it is hypothesized that coffee brew aroma characteristics can be predicted based on coffee powder’s volatile composition. For this, headspace solid-phase microextraction (HS-SPME) combined with comprehensive twodimensional gas chromatography with time-of-flight mass spectrometry detection (GC × GCToFMS) was used. The data were combined via chemometric tools to characterize in depth the volatile composition of eight blends of capsule-coffee powder and respective espresso brews, simulating the consumer’s perception. A total of 390 volatile compounds were putatively identified, 100 reported for the first time in roasted coffee or brews. Although the same chemical families were determined among the coffee powders and espresso brews, a different volatile profile was determined for each matrix. The Pearson correlation of coffee powders and respective brews allowed to identify 15 volatile compounds, mainly terpenic and esters recognized by their pleasant notes, with a strong relationship between the amounts present in both matrices. These compounds can be key markers to predict the volatile aroma potential of an espresso brew when analyzing the coffee powder.

scholarly journals 391 Compression Bruising Alters the Strawberry Volatile Profile

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 511C-511
Author(s):  
Douglas D. Archbold ◽  
Ann M. Clements ◽  
T.R. Hamilton-Kemp ◽  
R.W. Collins
Keyword(s):  
Volatile Compounds ◽  
The Other ◽  
Volatile Product ◽  
Volatile Profile ◽  
Strawberry Fruit ◽  
Headspace Volatiles ◽  
Acetate Esters ◽  
Control Fruit ◽  
Hexenyl Acetate ◽  
Volatile Products

Prior work indicated that volatile compounds produced by macerated strawberry fruit occurred at levels capable of affecting pathogen development. To determine if a less-severe injury, such as bruising, would alter the volatile profile of strawberry fruit, the headspace volatiles from ripe `Tribute' strawberry fruit were sampled with SPME fiber during the 15 min immediately following and from 75 to 90 min following application of a compression bruise. The compression bruise was applied with a force gauge, and fruit were kept in a closed bottle at room temperature during the study. Of the 14 major volatile products consistently produced by all fruit, acetate esters derived from hexanal, (E)-2-hexenal, and (Z)-3-hexenal increased most, over 50%, in response to bruising during the first interval. During the later interval, bruised fruit produced over 50% more (E)-2-hexenyl acetate and hexyl acetate than control fruit. Most notably, the ratio of levels of (E)-2-hexenyl acetate produced by bruised compared to control fruit were the highest among all 14 major volatiles, over 150% more after 15 min and 270% more at 90 min. Headspace levels of the 6-carbon acetate esters declined for both control and bruised fruit between 15 and 90 min, while levels of the other major volatiles increased. The other 11 volatile compounds were commonly identified aroma volatiles. Headspace levels of some of these were also higher from bruised than control fruit. In particular, headspace levels of ethyl butyrate were increased by bruising 13% after 15 min but over 100% after 90 min, the most of any volatile product other than (E)-2-hexenyl acetate.

Pengaruh Kotbah, Musik Gereja Dan Fasilitas Gereja Terhadap Tingkat Kehadiran Jemaat

2016 ◽  
Vol 1 (1) ◽  
pp. 1-15
Author(s):  
Frederich Oscar Lontoh
Keyword(s):  
Regression Analysis ◽  
Multiple Regression Analysis ◽  
Church Music ◽  
Pearson Correlation ◽  
Descriptive Analysis ◽  
Target Population ◽  
The Other ◽  
Pearson Correlation Coefficient ◽  
Christian Church ◽  
The City

This research is titled " The influence of sermon, church music and church facilities on the level of attendance”. The purpose of research is to identify and analyze whether sermon, church music and church facilities have influence on the the level of attendance. The target population in this study is a Christian church members who live in the city of Surabaya.. Sample required is equal to 47 respondents. Through sampling stratified Random techniques.These influence was measured using Pearson correlation coefficient and multiple regression analysis, t-test and analysis of variance. Descriptive  analysis  were taken to analyze the level of attendance according to demographic groups.The hypothesis in this study are the sermon, church music and church facilities have positive and significant on the level of attendance. The results showed that collectively, there are positive and significant correlation among the sermon, church music and church facilities on the level of attendance  96,2%. It means that 96,2 % of level of attendance influenced by sermon, church music and church facilities and the other 28,9% by others. All of the variable partially have significant correlation to level of attendance.

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.

scholarly journals Examining concurrent validity between COMLEX-USA Level 2-Cognitive Evaluation and COMLEX-USA Level 2-Performance Evaluation

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Brandon Craig ◽  
Xiaolin Wang ◽  
Jeanne Sandella ◽  
Tsung-Hsun Tsai ◽  
David Kuo ◽  
...  
Keyword(s):  
Performance Evaluation ◽  
Concurrent Validity ◽  
Pearson Correlation ◽  
The United States ◽  
National Board ◽  
Cognitive Evaluation ◽  
Competency Domain ◽  
Medical Examiners ◽  
Pearson Correlations ◽  
Level 2

Abstract Context The Comprehensive Osteopathic Medical Licensing Examination of the United States of America (COMLEX-USA) is a three level examination used as a pathway to licensure for students in osteopathic medical education programs. COMLEX-USA Level 2 includes a written assessment of Fundamental Clinical Sciences for Osteopathic Medical Practice (Level 2-Cognitive Evaluation [L2-CE]) delivered in a computer based format and separate performance evaluation (Level 2-Performance Evaluation [L2-PE]) administered through live encounters with standardized patients. L2-PE was designed to augment L2-CE. It is expected that the two examinations measure related yet distinct constructs. Objectives To explore the concurrent validity of L2-CE with L2-PE. Methods First attempt test scores were obtained from the National Board of Osteopathic Medical Examiners database for 6,639 candidates who took L2-CE between June 2019 and May 2020 and matched to the students’ L2-PE scores. The sample represented all colleges of osteopathic medicine and 97.5% of candidates who took L2-CE during the complete 2019–2020 test cycle. We calculated disattenuated correlations between the total score for L2-CE, the L2-CE scores for the seven competency domains (CD1 through CD7), and the L2-PE scores for the Humanistic Domain (HM) and Biomedical/Biomechanical Domain (BM). All scores were on continuous scales. Results Pearson correlations ranged from 0.10 to 0.88 and were all statically significant (p<0.01). L2-CE total score was most strongly correlated with CD2 (0.88) and CD3 (0.85). Pearson correlations between the L2-CE competency domain subscores ranged from 0.17 to 0.70, and correlations which included either HM or BM ranged from 0.10 to 0.34 with the strongest of those correlations being between BM and L2-CE total score (0.34) as well as between HM and BM (0.28).The largest increase between corresponding Pearson and disattenuated correlations was for pairs of scores with lower reliabilities such as CD5 and CD6, which had a Pearson correlation of 0.17 and a disattenuated correlation of 0.68. The smallest increase in correlations was observed in pairs of scores with larger reliabilities such as L2-CE total score and HM, which had a Pearson correlation of 0.23 and a disattenuated correlation of 0.28. The reliability of L2-CE was 0.87, 0.81 for HM, and 0.73 for BM. The reliabilities for the L2-CE competency domain scores ranged from 0.22 to 0.74. The small to moderate correlations between the L2-CE total score and the two L2-PE support the expectation that these examinations measure related but distinct constructs. The correlations between L2-PE and L2-CE competency domain subscores reflect the distribution of items defined by the L2-PE blueprint, providing evidence that the examinations are performing as designed. Conclusions This study provides evidence supporting the validity of the blueprints for constructing COMLEX-USA Levels 2-CE and 2-PE examinations in concert with the purpose and nature of the examinations.

scholarly journals Effect of Different Aging Methods on the Formation of Aroma Volatiles in Beef Strip Loins

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 146
Author(s):  
Dongheon Lee ◽  
Hyun Jung Lee ◽  
Ji Won Yoon ◽  
Minsu Kim ◽  
Cheorun Jo
Keyword(s):  
Lipid Oxidation ◽  
Volatile Compounds ◽  
Microbial Activity ◽  
The Other ◽  
Aroma Volatiles ◽  
Ambient Exposure ◽  
Aging Period

This study investigated the effects of different aging methods on the changes in the concentrations of aroma volatiles of beef. One half (n = 15) of the beef strip loins were dry-aged, and the other half were wet-aged, and both aging processes continued for 28 days. The aroma volatiles from dry- and wet-aged samples were analyzed at seven-day intervals (n = 3 for each aging period). As the aging period increased, dry-aged beef showed higher concentrations of volatile compounds than those in wet-aged beef (p < 0.05). Most changes in the concentrations of aroma volatiles of dry-aged beef were associated with propanal, 2-methylbutanal, 2-methylpropanal, 1-butanamine, trimethylamine, 2-methyl-2-propanethiol, and ethyl propanoate, which were mainly produced by lipid oxidation and/or microbial activity (e.g., proteolysis and lipolysis) during the dry aging period. Therefore, we suggest that the differences in aroma between dry- and wet-aged beef could result from increased lipid oxidation and microbial activity in dry-aged beef possibly owing to its ambient exposure to oxygen.

EFFECTS OF LYSINE INFUSION PER ABOMASUM OF STEERS FED CONTINUOUSLY

1972 ◽  
Vol 52 (4) ◽  
pp. 681-687 ◽  
Author(s):  
R. J. BOILA ◽  
T. J. DEVLIN
Keyword(s):  
Amino Acid ◽  
Crude Protein ◽  
Dry Matter ◽  
Latin Square ◽  
Linear Increase ◽  
The Body ◽  
The Other ◽  
Body Tissue ◽  
Rumen Microorganisms

Four dairy steers were allotted to four lysine infusion levels in a 4 × 4 latin square design and fed an 11.5% crude protein (90% dry matter (DM)) diet continuously (10-min intervals every 24 hr). Lysine hydrochloride equivalent to 0.0, 3.0, 6.0, and 9.0 g lysine per day was infused per abomasum. When 9 g lysine were infused per day, the percent of absorbed nitrogen (N) retained was significantly (P < 0.05) reduced; urinary N excretion as a percentage of N intake and plasma-free lysine were increased significantly compared with the other three infusion treatments. The infusion of 9 g lysine per day apparently exceeded the body tissue requirements for this amino acid and the excess N was excreted in the urine. A possibility of lysine being limiting (0.28% lysine of a 100% DM diet) was apparently offset by the synthesis of lysine by rumen microorganisms, which increased the dietary lysine two- to threefold. Increased levels of infused lysine did not result in a linear increase of lysine in the abomasum. With 3 g per day lysine infusion rumen ammonia and N retentions were high. However, a smaller amount of N reached the abomasum with steers on this treatment.

Phytochemical and antioxidant properties of Algerian Medicago Sativa L. Water, Ethenol and Chloroform extract

2019 ◽  
Vol 9 (3) ◽  
pp. 80-86
Author(s):  
Hanane Megdad ◽  
Samuel Chiomokhare ◽  
Ahmed M’Hamedi ◽  
Paul L Chazot
Keyword(s):  
Antioxidant Activity ◽  
Medicago Sativa ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Ethanol Extract ◽  
Natural Antioxidants ◽  
Chloroform Extract ◽  
Total Phenolic ◽  
Medicago Sativa L ◽  
Ethanol Extracts

Plant natural products have a long history of being a rich source of neuroactive drugs.The total phenolic and flavonoid content, and antioxidant activity of ethanol, chloroform and aqueous extracts of AlgerianMedicagoSativaL, leaves were measured to discover new potential sources of Algerian natural antioxidants and neuroactives. All extracts were non-neurotoxic up to 1 mg/ ml for 24 h exposure. The total phenolcontent of M.Sativa extracts ranged between 38 and 69 mg GAE per g extracts. All of the extracts displayed antioxidant capacityassessed by two methods, but at different levels depending on the concentration and the extraction solvent used. The overall antioxidant potency was in the order water > chloroform> ethanol extracts, and the phenolic content exhibited a positive correlation with the antioxidant activity of M. Sativa extracts.Despite a weaker antioxidant activity, the ethanol extract elicited a calcium spike and suppressed the KCl-induced depolarisation response in neurons, indicating effect on ligand-and/or voltage gated calcium channels. In contrast, the chloroform and water extractsdisplayed no apparent direct functional effects. In conclusion, the antioxidant and functional properties related to phenolic content of Algerian Medicago Sativa L. in water and ethanol extracts, respectively.

Converting Raw Accelerometer Data to Activity Counts Using Open-Source Code: Implementing a MATLAB Code in Python and R, and Comparing the Results to ActiLife

2021 ◽  
pp. 1-7
Author(s):  
Ruben Brondeel ◽  
Yan Kestens ◽  
Javad Rahimipour Anaraki ◽  
Kevin Stanley ◽  
Benoit Thierry ◽  
...  
Keyword(s):  
Open Source ◽  
Pearson Correlation ◽  
Vertical Axis ◽  
Accelerometer Data ◽  
Accelerometer Sensor ◽  
Interclass Correlation ◽  
Acceleration Data ◽  
The Right ◽  
Pearson Correlations ◽  
Closed Source

Background: Closed-source software for processing and analyzing accelerometer data provides little to no information about the algorithms used to transform acceleration data into physical activity indicators. Recently, an algorithm was developed in MATLAB that replicates the frequently used proprietary ActiLife activity counts. The aim of this software profile was (a) to translate the MATLAB algorithm into R and Python and (b) to test the accuracy of the algorithm on free-living data. Methods: As part of the INTErventions, Research, and Action in Cities Team, data were collected from 86 participants in Victoria (Canada). The participants were asked to wear an integrated global positioning system and accelerometer sensor (SenseDoc) for 10 days on the right hip. Raw accelerometer data were processed in ActiLife, MATLAB, R, and Python and compared using Pearson correlation, interclass correlation, and visual inspection. Results: Data were collected for a combined 749 valid days (>10 hr wear time). MATLAB, Python, and R counts per minute on the vertical axis had Pearson correlations with the ActiLife counts per minute of .998, .998, and .999, respectively. All three algorithms overestimated ActiLife counts per minute, some by up to 2.8%. Conclusions: A MATLAB algorithm for deriving ActiLife counts was implemented in R and Python. The different implementations provide similar results to ActiLife counts produced in the closed source software and can, for all practical purposes, be used interchangeably. This opens up possibilities to comparing studies using similar accelerometers from different suppliers, and to using free, open-source software.

Effect of Microwave Treatment on the Profile of Volatile Compounds and Characteristics of White Pepper (Piper nigrum L.) Essential Oil

2021 ◽  
Vol 5 (1) ◽  
pp. 54-63
Author(s):  
Atma Elfahdi - Elfahdi
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Water Content ◽  
Volatile Compounds ◽  
Microwave Treatment ◽  
Piper Nigrum ◽  
Hammer Mill ◽  
White Pepper ◽  
Cell Tissue

Microwave treatment on white pepper was conducted to damage cell tissue to facilitate the distillation and increase the yield of essential oils. The research objective was to determine the effect of pepper varieties and microwave treatment on the profiles of volatile compounds and the characteristics of white pepper essential oils. The research was conducted with 50 grams of white pepper placed into a 15 cm diameter petri dish and put in a microwave oven at the power of 600 watts for 90 seconds then white pepper milled by hammer mill. Essential oils were obtained using the water distillation method then were tested for their characteristics and compounds using Gas chromatography-Mass Spectrometry (GC-MS). White pepper was analyzed using the water content, piperine content, and its cell tissue microstructure was analyzed using Scanning Electron Microscope (SEM). The results showed that different pepper as accession produced different profiles of volatile compounds, characteristics, and antioxidant activity (p<0.05). The number of volatile compounds of white pepper essential oils identified by GC-MS was 42, where the largest compound was β-caryophyllene (50.51%). Microwave treatment damaged the cell wall of white pepper, lowered water content (17.43%), increased piperine content (10.57%) and essential oil yield (25%), and changed the profiles of volatile compounds of essential oils of Lampung daun lebar accession. Color became bluer (b*value rises by 201.99%), increased specific gravity (1.27%) and antioxidant activity (7.4%), decreased solubility in 95% ethanol (17.95%) and acid number (20.8%) while the refractive index was not affected by pepper accessions and microwave treatment.

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