scholarly journals Influence of Variety and Storage Time of Fresh Garlic on the Physicochemical and Antioxidant Properties of Black Garlic

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 314 ◽  
Author(s):  
M. Ángeles Toledano Medina ◽  
Jesús Pérez-Aparicio ◽  
Alicia Moreno-Ortega ◽  
Rafael Moreno-Rojas
Keyword(s):  
Antioxidant Capacity ◽  
Chinese Spring ◽  
Storage Time ◽  
Reducing Sugars ◽  
Antioxidant Properties ◽  
Polyphenol Content ◽  
And Storage

Black garlic is made from the fresh kind, submitting it to a controlled temperature (~65 °C) and humidity (>85 °C) for a prolonged period of time. The aim of this study was to assess the differences in the process and in the final product as a result of employing three garlic varieties (Spanish Roja, Chinese Spring and California White), and to check the influence of the storage time on fresh garlic in the quality of the final product by using garlic obtained in two different agricultural seasons, that of the current year (2014) and of the previous one (2013). The results revealed some differences in the parameters analysed during the manufacturing of the black garlic from the three varieties used, and even according to the harvest in question. However, when comparing initial and final values of the samples, a very similar evolution in their acidity, reducing sugars, °Brix, pH, polyphenol content, and antioxidant capacity was noted.

scholarly journals The influence of selected preservation methods and storage time on the content of antioxidants in blackthorn (Prunus spinosa L.) fruits

2019 ◽  
Vol 74 (1) ◽  
pp. 53-62
Author(s):  
KATARZYNA OLESIŃSKA ◽  
DANUTA SUGIER ◽  
ŁUKASZ SĘCZYK
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Antioxidant Properties ◽  
Iron Ions ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Dried Fruits ◽  
Prunus Spinosa ◽  
Freeze Dried ◽  
And Storage

The aim of the study was to determine the influence of selected methods of preservation and storage time on the content of antioxidants in blackthorn fruit (Prunus spinosa L.). Preserved fruits were stored for 13 and 26 weeks without light at room temperature (freeze-dried and convection dried) and at –20°C (frozen samples). It was shown that both the method of preservation and the storage time had significant influence on the content of polyphenols (anthocyanins, flavonoids, total polyphenols) and antioxidant properties (Fe3+ reduction strength) of blackthorn fruit. As the storage time progressed, the anthocyanins content decreased in all preservation variants. In the case of frozen fruit after 26 weeks of storage, the content of flavonoids (by 12.5%), total polyphenols (by 48%) and the ability to reduce the iron ions were increased (by 55%). In turn, in the dried fruits after this period, the anthocyanins content, the polyphenol content and reduction strength were reduced. The highest values of the parameters evaluated after the assumed storage time has been demonstrated in lyophilizates.

scholarly journals The Effects of Pasteurization Conditions and Storage Time on Microbial Safety, Quality and Antioxidant Properties of Cider from Rose Apple (Syzygium agueum Alston cv. Taaptimjan)

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Chukwan Techakanon ◽  
Karthikeyan Venkatachalam
Keyword(s):  
Storage Time ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Titratable Acidity ◽  
Sensory Profile ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Apple Cider ◽  
And Storage

The aims of this study were to produce rose apple cider and to compare the quality of cider following different pasteurization conditions. Rose apple (Syzygium agueum Alston cv. Taaptimjan), which is rich in bioactive compounds, was used to produce cider. Cider pasteurization was carried out at 63 ºC for 15 s, or at 71 ºC for 6 s after fermentation. Cider from each pasteurization condition was stored at room temperature (27±1 ºC). Physicochemical, microbial and sensory properties were monitored for three months in the study. The obtained cider (when not pasteurized) had initially 6% alcohol, with soluble solids in the range 4.2-4.3 ºBrix, pH 4.6, and 4.2 g/L titratable acidity. Pasteurization was effective in prolonging shelf life of the cider from 6 to 12 weeks; however, the treatment significantly decreased contents of vitamin C and antioxidants. In the sensory profile of cider pasteurized at 71 ºC, trained panelists perceived it as more sweet, less sour, with less flavor and same intensity of aftertaste, when compared to the control sample. The pasteurization conditions 71 ºC for 6 s gave desirable sensory quality and met microbiology standards for up to three months of storage in ambient conditions.

scholarly journals THE TOTAL POLYPHENOLIC CONTENT AND ANTIOXIDANT PROPERTIES OF VARIOUS HONEY AND SUGARS

2018 ◽  
Vol 11 (5) ◽  
pp. 467
Author(s):  
Chaiyavat Chaiyasut ◽  
Periyanaina Kesika ◽  
Sartjin Peerajan ◽  
Bhagavathi Sundaram Sivamaruthi
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Polyphenol Content ◽  
Polyphenolic Content ◽  
Total Polyphenolic Content ◽  
Gallic Acid Equivalent

Objective: Honey and sugars are rich in polyphenols and known for several health benefits. The quality of the honey varied on the floral source and geographical region. The sugar quality depends on the processing and source. The study aimed to evaluate the total polyphenolic content and antioxidant properties of selected Thai honey and sugar samples.Methods: Total polyphenol content and antioxidant properties were determined by the colorimetric method, and 2, 2′-azino-bis-3-ethylbenzthiazoline- 6-sulfonic acid, ferric reducing antioxidant potential (FRAP), and ferrous ion-chelating assays, respectively.Results: The honey from Eupatorium odoratum Linn (HEO) (0.75 mg gallic acid equivalent/ml of sample), and meal cane sugar (MCS) (4.13 mg gallic acid equivalent/g of sample) exhibited higher polyphenol content among the honey, and sugar samples, respectively. The refined sugar (RS) showed least phenolic content (0.02 mg gallic acid equivalent/g of sample) when compared to all tested sugars and honey samples. HEO exhibited high Trolox equivalent antioxidant capacity (TEAC; 235.93 mg TEAC per ml sample) among the honey samples. Among the sugars, MCS showed high TEAC (3891.22 mg TEAC per g sample). The honey from Nephelium lappaceum Linn and HEO has superior FRAP value and chelating power, respectively. The RS was least in total antioxidant capacity, FRAP, and chelating power.Conclusion: The HEO, and MCS and palm sugars are harbored with phenolic content and antioxidants. The refining process drastically diminished the quality of the sugar. The information may help to choose best carbon source for the preparation of fermented beverages with improved functional properties.

scholarly journals Quality Characteristics of Semi-Moist Apricot-Cornflakes: Effect of Different Composite Coating Application and Storage Time

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 516
Author(s):  
Roghieh Sakooei-Vayghan ◽  
Seyed Hadi Peighambardoust ◽  
Rubén Domínguez ◽  
Mirian Pateiro ◽  
José M. Lorenzo
Keyword(s):  
Storage Time ◽  
Composite Coatings ◽  
Protein Isolate ◽  
Quality Characteristics ◽  
Moisture Loss ◽  
Coating Application ◽  
Hot Air ◽  
And Storage ◽  
Β Carotene

The effect of different composite coatings on quality of semi-moist apricot cubes mixed with cornflakes was investigated during 180 days of storage. The apricot cubes were osmotically dehydrated (OD) and coated before hot-air drying (HAD) at 60 °C. Chitosan-bees wax (CBW) and whey protein isolate-bees wax-oleic acid (WPI-BW-OA) coatings were applied after HAD and the samples were added to cornflakes. Application of OD and pectin-ascorbic acid (Pec-AA) coating (prior to HAD) and WPI-BW-OA coating (after HAD) led to significant retention of total phenol compounds, β-carotene and antioxidant activity in apricot cubes compared to uncoated and CBW-coated samples. WPI-BW-OA-coated samples gave significantly higher L* values (lighter color) and b* values (more creamy or yellowish color) and lower a* values (less reddish color) and browning values than control followed by CBW-coated apricots at any time of storage (p < 0.05). The rate of apricot moisture loss and cornflakes moisture gain was higher in uncoated apricot cubes, followed by CBW- and WPI-BW-OA-coated samples. Application of WPI-BW-OA coating was effective in retaining the crispness measured by lower firmness (Fmax) values in cornflakes upon storage. Based on the obtained results, WPI-BW-OA coating allowed effectively preserving the quality characteristics of semi-moist apricot cubes and cornflakes components in the mixed state.

scholarly journals Physiological quality of pink pepper seeds (Schinus terebinthifolia Raddi.) as a function of storage

2021 ◽  
Vol 38 (1) ◽  
pp. 144-157
Author(s):  
Thaísa De Oliveira Silveira ◽  
Madelon Rodrigues Braz ◽  
Gilmara Pires de Moura Palermo ◽  
Tiago Böer Breier
Keyword(s):  
Moisture Content ◽  
Storage Time ◽  
Storage Period ◽  
Seed Storage ◽  
Dry Weight ◽  
Native Forest ◽  
Alternative Source ◽  
Physiological Quality ◽  
And Storage

Seeds of native forest species for food and seedling production have a growing demand that impacts the need for studies involving seed storage in order to maintain good levels of germination quality. Thus, scientific analyzes that explore the physiological potential of the seeds of these species are necessary, especially for the pink pepper (Schinus terebinthifolia Raddi.), a species used as an alternative source of income for traditional communities and which has been arousing interest due to the consumption of its fruits as a condiment in the national and international market. This work aimed to assess the physiological quality of pink pepper seeds according to the storage period and seed size. The seeds came from a rural settlement, a pioneer in the extraction of pink pepper, in the state of Rio de Janeiro, Brazil. The seeds were evaluated for moisture content, germination, first count, length and dry weight of the germinated seedlings, during the period of time that they remained stored and the size of the seeds. The results allowed to conclude that: i) the germinative percentage of the stored pink pepper seeds decreased over the months; ii) the moisture content of the seeds decreased over the months evaluated iii) the different sizes of seeds did not show differences in germination and storage time and iv) values of length and dry weight of the seedlings did not differ according to the period of storage.

scholarly journals Microbiological Quality of Attiéké (Steamed Cassava Semolina) Sold in Côte d’Ivoire

2020 ◽  
Vol 8 (2) ◽  
pp. 14
Author(s):  
KPATA-KONAN Nazo Edith ◽  
YAO N’Zué Benjamin ◽  
COULIBALY Kalpy Julien ◽  
KONATÉ Ibrahim
Keyword(s):  
Storage Time ◽  
Microbiological Quality ◽  
Faecal Coliforms ◽  
Microbiological Characteristics ◽  
The One ◽  
The City ◽  
And Storage ◽  
The Town ◽  
Microbiological Analyses

This article looked at the quantity and storage time of attiéké produced and sold in the town of Daloa. It also examines the microbiological characteristics of attiéké-femme and attiéké-garba from this locality during storage. The study was carried out on the one hand through a field survey carried out on the producers and sellers. On the other hand, a sample was taken from 10 sellers of attiéké-garba and 10 sellers of attiéké-woman. The study found that the women producers sell 87% of their production in the city of Daloa and export 13%. In addition, attiéké can be kept for 2 days at the producers and beyond 2 days at the sellers before their stock runs out. Therefore, a weekly production of more than 200 kg for the majority of the producers is observed. Microbiological analyses showed high levels of germs (MAG: 6.106 CFU/g; Yeasts and moulds: 2.7.106 CFU/g) for attiéké-women and (2.106 CFU/g of GAM and 1.6.103 CFU/g of Yeasts and moulds) for attiéké-garba. Total coliforms and faecal coliforms were only found in attiéké-women. No salmonella was observed. In view of the results, it should be noted that female attiéké is the most contaminated type of attiéké.

scholarly journals Wines with Increased Lignan Content by the Addition of Lignan Extracts

2016 ◽  
Vol 34 (No. 5) ◽  
pp. 439-444 ◽  
Author(s):  
Balík Josef ◽  
Híc Pavel ◽  
Kulichová Jana ◽  
Novotná Pavla ◽  
Tříska Jan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Storage Time ◽  
Red Wine ◽  
White Wine ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Ethanol Extracts ◽  
One Year ◽  
And Storage

Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] were enriched with lignan hydroxymatairesinol originated from spruce knots. These spruce knots with removed resin were extracted with ethyl alcohol of agricultural origin. Ethanol extracts of lignans were then used to enrich wine sorts. Enriched wines were stored for 13 months. At 2, 6, and 13 months, samples were taken and subjected to a variety of analyses and sensory evaluations. Analyses included 7-hydroxymatairesinol and alpha-conidendrin lignan content, antioxidant activity (as determined by FRAP), total polyphenols, and sensory evaluation. The obtained data were evaluated using the analysis of variance to determine which factors e.g. wine type, quantity of added lignan extracts, additional sugar, method of preservation, and storage time had the most significant influence on lignan content, antioxidant activity and polyphenol content. In all cases the lignan content in the wines was significantly influenced by the addition of lignan extracts. After one year of storage, lignan contents changed only moderately and added lignans were stable in stored wines. Total polyphenol content in wines and the antioxidant activity of wines were significantly influenced by the type of wine (i.e., red or white). The presented method of wine enrichment with lignans opens the door for the production of extra quality wines.

scholarly journals Quality of New Functional Powdered Beverages Enriched with Lyophilized Fruits—Potentially Bioaccessible Antioxidant Properties, Nutritional Value, and Consumer Analysis

2020 ◽  
Vol 10 (11) ◽  
pp. 3668 ◽  
Author(s):  
Justyna Bochnak-Niedźwiecka ◽  
Michał Świeca
Keyword(s):  
Antioxidant Capacity ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
In Vitro Digestion ◽  
In Vitro Bioaccessibility ◽  
Trolox Equivalent ◽  
Health Promoting

This study evaluates nutrients and health-promoting compounds responsible for antioxidant capacity in eight novel formulations based on lyophilized fruit and vegetable powders. The composition contained lyophilized carrot, pumpkin, lentil sprouts, raspberry, strawberry, and apple. The effect of functional additives on the antioxidant, nutritional, and functional characteristics of powdered beverages was determined in the powders and after rehydration followed by in vitro digestion. The antioxidant activity, phenols, vitamin C, and reducing power were significantly higher in the powders enriched with additives having potential functional properties. Furthermore, the analyses indicated that all the powdered formulations may be potential sources of total starch (100–112 mg/100 mL) and proteins (125–139 mg/100 mL). The designed powdered beverages after reconstitution exhibited high antioxidant content, reasonable consumer acceptance, and good in vitro bioaccessibility. The best results of antioxidant capacity were obtained for beverages enriched with raspberry, i.e., 10.4 mg Trolox equivalent (TE)/100 mL and 12.1 mg TE/100 mL rehydrated at 20 °C and 80 °C, respectively. Additionally, color characteristics were used as indicators of the quality of the powdered beverages. This research promotes the reduction of food waste, since whole plant tissues are used, thus allowing maximum exploitation of food raw materials; moreover, drying provides stable shelf life.

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