scholarly journals Chemical Variability in the Composition of Zhumeria majdae (Rech. F. & Wendelbo) Essential Oil According to Storage Time and Temperature

Horticulturae ◽  
2021 ◽  
Vol 7 (11) ◽  
pp. 463
Author(s):  
Akbar Karami ◽  
Fatemeh Tashani ◽  
Aminallah Tahmasebi ◽  
Filippo Maggi
Keyword(s):  
Essential Oil ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Conditions ◽  
Gas Chromatography Mass Spectrometry ◽  
Average Value ◽  
Oil Storage ◽  
Chemical Variability ◽  
Refrigerator Temperature ◽  
Storage Temperatures

Zhumeria majdae (Rech. F. & Wendelbo) is an aromatic herb belonging to the Lamiaceae family, traditionally employed in the Persian medicine for the treatment of a wide number of diseases. In the present study, the chemical composition of Z. majdae essential oil obtained from the plant’s aerial features, and stored at various temperatures (refrigerator temperature 4 °C, freezer temperature −20 °C, and room temperature 20 ± 3 °C) and times (0, 3, 6, and 9 months) was studied. The essential oil was isolated through hydrodistillation, and its composition was evaluated by gas chromatography/mass spectrometry (GC/MS). The results showed that the composition of essential oils changed as a function of the various storage temperatures and times. Linalool (34.85–48.45%), camphor (27.09–39.17%), limonene (1.97–4.88%), and camphene (1.6–4.84%) made up the main volatile compounds which showed differences in their concentrations according to the various storage conditions. Notably, when compared to a non-stored treatment sample (analyzed immediately after essential oil collection), the amount of linalool and camphor increased in all samples stored in all conditions of temperature and time, with the exception of the samples stored for nine months at room temperature. On the other hand, limonene and camphene contents decreased during the storage treatments, showing that the highest content of these compounds occurred in the non-stored treatment. Essential oil storage at the freezer temperature and for three months storage time resulted in the highest average value of the major constituents, highlighting these as the best conditions for obtaining the highest content of the major compounds.

scholarly journals Evaluation of essential oil isolated from dry coriander seeds and recycling of the plant waste under different storage conditions

2020 ◽  
Vol 44 (1) ◽  
Author(s):  
Hend E. Wahba ◽  
Hala S. Abd Rabbu ◽  
Mohamed E. Ibrahim
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Room Temperature ◽  
Storage Conditions ◽  
Gas Chromatography Mass Spectrometry ◽  
Oil Percentage ◽  
Zero Time ◽  
Better Than ◽  
Cool Conditions

Abstract Background This study focused on the comparison of the essential oil percentage and constituents obtained from the dry seeds and the waste of coriander plant in order to reach the best ways to store the essential oil. Results The chemical composition of coriander oil was analyzed by gas chromatography–mass spectrometry (GC–MS). The analysis of coriander essential oil showed that linalool was the main constituent of dry seed oil under all conditions. It recorded 59.6, 59.28 and 47.69% of the treatments of the oil at zero time, stored in cool conditions and stored at room temperature, respectively. Concerning oil constituents of coriander waste (the remained herb after collecting seeds), the results showed that trans-anethole was the major oil constituent, followed by linalool compound. The quality of the stored oil in the refrigerator after harvest was better than the stored oil from seeds or waste under room temperature. Conclusion The changes have been observed in the chemical composition of coriander oil extracted from seed and waste subjected to different storage conditions. The waste of coriander can be considered a new source of essential oil.

scholarly journals Influence of storage time and temperature on the activity of urease

2019 ◽  
Vol 51 (2) ◽  
pp. 159-163
Author(s):  
B. Alev ◽  
S. Tunali ◽  
R. Yanardag ◽  
A. Yarat
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Urease Activity ◽  
Storage Temperature ◽  
Practical Importance ◽  
Storage Conditions ◽  
Relative Activity ◽  
Significant Loss ◽  
Long Term Storage ◽  
Activity Measurements

Enzymes are made of protein, that is why they are sensitive molecules and are affected by storage conditions. A small change in enzyme activity during storage may cause a big error in analysis results. The aim of the study was to evaluate the effects of storage time and temperature on urease activity. Urease solutions were prepared at different activities (from 100 to 2000 U/mL) and stored at room temperature, in the refrigerator (4°C), and in the deep freezer (-18°C and -80°C). Activity measurements were made at regular intervals until 28 days by the modified Weatherburn method. The relative activities of 100-1000 U/mL urease solutions stored at room temperature, 4, -18 or -80°C were 75% and below after 4 days. Twenty-eight days later, for 2000 U/mL urease solutions, only at room temperature, the relative activity was reduced to 37%, while at 4, -18 or -80°C, the relative activities were above 80%. Since urease can be maintained at 4°C for 28 days without significant loss of activity, it has practical importance. Low-activity urease solutions (such as 100-1000 U/mL) should not be stored at -18 or -80°C for short or long term storage, they should be stored at 4°C only for one day. Keywords: Urease activity, storage time, storage temperature

scholarly journals Quality Assessment on the Oxidative Stability of Almond Kernels during Extensive Storage Time

2021 ◽  
Vol 22 (2) ◽  
pp. 332-343
Author(s):  
Ahmed Raza Sidhu ◽  
saba Naz ◽  
Sarfaraz Ahmed Mahesar ◽  
Abdul Rauf Khaskheli
Keyword(s):  
Oxidative Stability ◽  
Room Temperature ◽  
Storage Time ◽  
Fourier Transforms ◽  
Spectral Band ◽  
Oxidation Products ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Oxidation ◽  
Almond Oil ◽  
Ft Ir

The objective of our study is to monitor the oxidative stability of different cultivars of almonds (Australian, American and Iranian) kernels/oil during the 12th month of storage at room temperature. Several physicochemical parameters free fatty acids (FFA), peroxide value (PV), panisidine value (p-AV), total oxidation value (TOTOX), Fourier transforms infrared spectrophotometer (FT-IR) and Gas chromatography Mass spectrometry (GC-MS) were used to check the oxidative stability of almond kernel. According to the results, effects of room temperature in the early stages of oxidation, primary oxidation products remained stable, whereas secondary oxidation product levels continued to rise in the later stages. In general, FFA increased with increasing storage time, the range was observed (0.21-0.97 %), PV (1.31-16.23 meqO2/kg), p-AV (2.21-19.35), TOTOX (4.83-15.81), respectively. During storage at room temperature for up to 12th months, there was no significant shifting of the spectral band in the FT-IR study. The most bounteous fatty acid in the almond oil range was observed oleic acid C18:0 (71.01-79.56 %) followed by linoleic acid C18:2 (13.13–20.65 %), palmitic acid C16:0 (4.86-5.67 %), stearic acid C18:0 (1.20-3.81 %), and palmitoleic acid C16:1(0.21-0.47 %) in all three samples during storage. These results suggest that almond oil during the 12th month of storage keeps its good chemical properties.

scholarly journals Evaluation of Bis (2-ethylhexyl) phthalate (DEHP) in the PET Bottled Mineral Water of Different Brands and Impact of Heat by GC-MS/MS

2021 ◽  
Author(s):  
Laxmi Kant Bhardwaj ◽  
Archana Sharma
Keyword(s):  
Storage Time ◽  
Mineral Water ◽  
Storage Conditions ◽  
Gas Chromatography Mass Spectrometry ◽  
Local Market ◽  
Batch Number ◽  
Water Filling ◽  
And Storage ◽  
Ethylhexyl Phthalate ◽  
Bottled Mineral Water

Abstract Phthalates are one of the ubiquitous contaminants in the environment due to the extensive use in the last few years. They are easily released because they are not chemically bonded to polymers. They migrate into the food during food packing while in water, they migrate during water filling or storage and bottle manufacturing. They are toxic to human health and known as carcinogen/ endocrine disruptors. A total of sixty PET (polyethylene terephthalate) bottled mineral water samples of different six brands were purchased from the local market of Noida, India. These bottles were of two different batch numbers of each brand. Two bottles of each brand with a different batch number were analyzed immediately after purchase while the other eight bottles were analyzed after two and six months when they were stored in sunlight (~ 45 o C) and - 20 o C. The aim of the present study was to determine the migration of DEHP and its impact on storage conditions of PET bottled mineral water in retail stores or homes. We used a gas chromatography-mass spectrometry (GC-MS/MS) for the estimation of DEHP in these samples. We observed that the migration of DEHP was dependent on high temperature and storage time. DEHP was present only in those samples, which were stored in sunlight for two & six months and at - 20 o C for six months. While found below the detection limit in those samples which were analyzed immediately after purchase and stored at - 20 o C for two months.

scholarly journals Kajian Kinetika Pengaruh Lama Penyimpanan Terhadap Kadar Vitamin C Pada Buah Apel Malang (Malus Sylvestris)

Al-Kimia ◽  
2019 ◽  
Vol 7 (2) ◽  
Author(s):  
Anjar Purba Asmara ◽  
Hanik Khuriana Amungkasi
Keyword(s):  
Vitamin C ◽  
Room Temperature ◽  
Storage Time ◽  
Reaction Rate ◽  
Life Time ◽  
Direct Sunlight ◽  
Average Value ◽  
Malus Sylvestris ◽  
The Subject ◽  
Kinetics Of

An analysis for determining kinetics of effect of varied shelf-life time to the level of vitamin C in Malus sylvestris fruits has been conducted. It has used fresh apple Malang (M. sylvestris) from Batu (East Java) at their harvest time with the same size and color as the subject of the research. Therefore, the fruits were stored in room temperature and kept away from direct sunlight for 0, 1, 2, and 3 days. The fruits were extracted by using a juice blending technique with aquadest as the solvent. An iodimetric titration has been used to determine the effect of the varied storage time to the level of vitamin C in the samples. The result shows that the average value of vitamin C level in M. sylvestris stored in 0, 1, 2, and 3 days as much as 2.3904 mg/50g; 2.1073 mg/50g; 2.06695 mg/50g; and 1.9860 mg/50g, respectively. Statistic analysis of ANAVA-A and t-test confirms that there are significant differences between the level of vitamin C of M. sylvestris stored in 0, 1, 2, and 3 days. The conclusion about the kinetics of ascorbic acid degradation of M. sylvestris at 27 0C states three expressions as following as: the reaction is a second order reaction, the constants of reaction rate is 2.65 x 10-2 L(mol.days)-1, the half life is 15.786 days, and kinetics model for the reaction is C = (0.0265t + 1/C0)-1.

Effects of Flavorings, Storage Conditions, and Storage Time on Survival of Staphylococcus aureus in Sürk Cheese

2005 ◽  
Vol 68 (7) ◽  
pp. 1487-1491 ◽  
Author(s):  
TUĞRUL M. MASATCIOĞLU ◽  
YAHYA K. AVŞAR
Keyword(s):  
Staphylococcus Aureus ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Conditions ◽  
Black Pepper ◽  
Ash Content ◽  
Mold Growth ◽  
Storage Duration ◽  
And Storage ◽  
Over Time

The objectives of this study were to determine the cumulative effects of flavorings (chili pepper, thyme, mint, cumin, nutmeg, allspice, clove, cinnamon, black pepper, salt, and hot red pepper paste), storage conditions, and storage time on the survival of Staphylococcus aureus in Sürk cheese and to monitor the associated chemical changes. Sürk cheese, a traditional Turkish cheese, was produced by heating diluted nonfat yogurt and adding flavorings to the resultant acid-heat curd. The cheese was later inoculated with S. aureus, shaped conically, and stored aerobically for mold growth and anaerobically in olive oil for 30 days at room temperature. The moisture content of aerobically stored cheese decreased over time and led to increases in total solids, salt, salt-in-moisture, and ash content during ripening (P < 0.05). The presence or absence of the flavorings had no significant effect, whereas storage conditions and storage duration decreased the survival of S. aureus (P < 0.05).

scholarly journals Changes in Metabolic Profiles of Yellowtail (Seriola quinqueradiata) Muscle during Cold Storage as a Freshness Evaluation Tool Based on GC-MS Metabolomics

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 511 ◽  
Author(s):  
Ryota Mabuchi ◽  
Miwako Adachi ◽  
Ayaka Ishimaru ◽  
Huiqing Zhao ◽  
Haruka Kikutani ◽  
...  
Keyword(s):  
Storage Time ◽  
Evaluation Method ◽  
Storage Conditions ◽  
Gas Chromatography Mass Spectrometry ◽  
Evaluation Tool ◽  
Partial Least Squares Analysis ◽  
K Value ◽  
Fish Meat ◽  
Related Substances ◽  
Seriola Quinqueradiata

We applied metabolomics to the evaluation of yellowtail muscle as a new freshness evaluation method for fish meat. Metabolites from yellowtail ordinary and dark muscle (DM) stored at 0 °C and 5 °C were subjected to metabolomics for primary metabolites based on gas chromatography-mass spectrometry (GC-MS). For the annotated metabolites, we created statistically significant models for storage time prediction for all storage conditions by orthogonal partial least squares analysis, using storage time as the y-variable. DM is difficult to evaluate using the K value method, the predominant existing freshness evaluation method. However, in the proposed method, the metabolic component profiles of DM changed depending on storage time. Important metabolites determined from variables important for prediction (VIP) values included various metabolites, such as amino acids and sugars, in addition to nucleic-acid-related substances, especially inosine and hypoxanthine. Therefore, metabolomics, which comprehensively analyses different molecular species, has potential as a new freshness evaluation method that can objectively evaluate conditions of stored fish meat.

scholarly journals Essential Oil Chemical Variability in Oliveria decumbens (Apiaceae) from Different Regions of Iran and Its Relationship with Environmental Factors

Plants ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 680 ◽  
Author(s):  
Akbar Karami ◽  
Tahereh Khoshbakht ◽  
Hassan Esmaeili ◽  
Filippo Maggi
Keyword(s):  
Gas Chromatography ◽  
Essential Oil ◽  
Dry Matter ◽  
Principal Component ◽  
Significant Negative Correlation ◽  
Gas Chromatography Mass Spectrometry ◽  
Chemical Variability ◽  
Food And Feed ◽  
Annual Herb ◽  
Insight Into

Oliveria decumbens Vent. (Apiaceae) is an annual herb resistant to harsh environmental conditions, which has got numerous pharmacological, food and feed, and cosmetic applications. In the present study, the variation in the essential oil (EO) content and composition of twelve O. decumbens populations growing wild in several habitats of Iran was studied. The EO contents varied from 2.71% (Darab) to 8.52% (Behbahan) on a dry matter basis, where the latter population revealed to be the highest source of essential oil reported so far in this species. Gas chromatography (GC-FID) and gas chromatography-mass spectrometry (GC-MS) analysis revealed that carvacrol (18.8–51.8%), thymol (20.3–38.7%), γ-terpinene (0.9–28.8%), p-cymene (1.6–21.3%) and myristicin (0.8–9.9%) were the major volatile compounds in all the investigated populations. The EO content had a strong and significant positive correlation with temperature (r = 0.62) and sand content (r = 0.73), but a strong and significant negative correlation with altitude (r = −0.61). On the other hand, the rising altitude led to an increase in thymol content. Cluster and principal component analyses placed the samples from different regions into two main groups based on the main EO components, including thymol/carvacrol type and γ-terpinene/thymol/carvacrol/p-cymene type. This study provides valuable information for identifying chemotypes in O. decumbens as well as insight into planning a domestication and cultivation program.

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 SENSORY QUALITY OF ROASTED COFFEE BEANS UNDER DIFFERENT STORAGE CONDITIONS

2019 ◽  
Vol 14 (4) ◽  
pp. 509
Author(s):  
Denis Henrique Silva Nadaleti ◽  
Hully Alves Rocha ◽  
Luciana Maria Vieira Lopes Mendonça ◽  
José Marcos Angélico de Mendonça ◽  
Iêda Bruna dos Reis ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Conditions ◽  
Roasted Coffee ◽  
Coffee Beans ◽  
And Storage ◽  
Zero Time ◽  
Roasted Coffee Beans ◽  
Storage Temperatures

Roasted coffee is subject to loss of quality due to aging, and the intensity of these losses is influenced by packaging. The objective in this study was to evaluate the possible losses in the sensory quality of a specialty roasted coffee, stored in beans for 150 days in different packages and storage temperatures. The experiment was carried out in the Coffee Classification and Industrialization Laboratories of IFSULDEMINAS Campus Muzambinho. The coffee was roasted and after 48 hours it was packed in three different packages and kept stored at room temperature and refrigerated at 18ºC ± 1ºC for 150 days, with evaluations every 50 days, starting from zero time. The experimental design used was entirely randomized with 3 repetitions. Sensory evaluation was performed by three Q-Grader judges, according to the SCAA protocol. The data were evaluated using the SISVAR software, and when significance between treatments was detected, the regression and Scott-Knott tests were applied at the 5% probability level. The packaging used for storage did not interfere in the quality of the coffee. There was an interaction between temperature and storage time for the sensory attribute “body”. The quality decreased linearly with the storage time, from 86 to 80 points, to 84 days of storage.

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