scholarly journals Phytochemical Molecules from the Decarboxylation of Gomphrenins in Violet Gomphrena globosa L.—Floral Infusions from Functional Food

2020 ◽  
Vol 21 (22) ◽  
pp. 8834
Author(s):  
Natalia Drobnicka ◽  
Katarzyna Sutor ◽  
Agnieszka Kumorkiewicz-Jamro ◽  
Aneta Spórna-Kucab ◽  
Michał Antonik ◽  
...  
Keyword(s):  
Citric Acid ◽  
High Resolution Mass Spectrometry ◽  
Potential Health ◽  
Gomphrena Globosa ◽  
Brewing Process ◽  
Health Promoting ◽  
The Stability ◽  
Kinetics Of ◽  
Derivatives Of

Herein, the generation of decarboxylated derivatives of gomphrenin pigments exhibiting potential health-promoting properties and the kinetics of their extraction during tea brewing from the purple flowers of Gomphrena globosa L. in aqueous and aqueous citric acid solutions were investigated. Time-dependent concentration monitoring of natural gomphrenins and their tentative identification was carried out by LC-DAD-ESI-MS/MS. The high content of acylated gomphrenins and their principal decarboxylation products, 2-, 15-, 17-decarboxy-gomphrenins, along with minor levels of their bidecarboxylated derivatives, were reported in the infusions. The identification was supported by the determination of molecular formulas of the extracted pigments by liquid chromatography coupled with high-resolution mass spectrometry (LCMS-IT-TOF). The influence of plant matrix on gomphrenins’ stability and generation of their derivatives, including the extraction kinetics, was determined by studying the concentration profiles in the primary and diluted infusions. Isolated and purified acylated gomphrenins from the same plant material were used for the preliminary determination of their decarboxylated derivatives. The acylated gomphrenins were found to be more stable than nonacylated ones. Citric acid addition had a degradative influence on natural gomphrenins mainly during the longer tea brewing process (above 15 min); however, the presence of plant matrix significantly increased the stability for betacyanins’ identification.

Determination of Stability Derivatives by Impulse-Response Techniques

1977 ◽  
Vol 14 (02) ◽  
pp. 265-275
Author(s):  
Carl A. Scragg
Keyword(s):  
Memory Effect ◽  
Impulse Response ◽  
Traditional Method ◽  
Equations Of Motion ◽  
Experimental Results ◽  
Regular Motion ◽  
Stability Derivatives ◽  
The Stability ◽  
Derivatives Of

This paper presents a new method of experimentally determining the stability derivatives of a ship. Using a linearized set of the equations of motion which allows for the presence of a memory effect, the response of the ship to impulsive motions is examined. This new technique is compared with the traditional method of regular-motion tests and experimental results are presented for both methods.

scholarly journals Characterization of Buckwheat Beverages Fermented with Lactic Acid Bacterial Cultures and Bifidobacteria

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1771
Author(s):  
Ewa Kowalska ◽  
Małgorzata Ziarno
Keyword(s):  
Lactic Acid ◽  
Starter Cultures ◽  
Refrigerated Storage ◽  
Biochemical Activity ◽  
Potential Health ◽  
Ph Values ◽  
Viable Cells ◽  
Health Promoting

This study aimed to examine the effect of four different industrial starter cultures containing lactic acid bacteria (LAB) and bifidobacteria on selected characteristics of beverages prepared from buckwheat and stored at 4 °C for 28 days. This study included the determination of pH during fermentation and during refrigerated storage, determination of the number of LAB and bifidobacteria, and chromatographic analysis of carbohydrates. This study showed that the tested starter cultures effectively fermented the buckwheat beverage. There was a sufficient number of viable cells in the starter microflora for the obtained beverages to exhibit potential health-promoting properties. Beverages had stable pH values during refrigerated storage. The stored beverages showed changes in the content of selected carbohydrates, which indicates the constant biochemical activity of the present starter microflora. This study provides useful references on the metabolism of LAB in plant-based beverages.

Enhancement of carboxylic acid degradation with sulfate radical generated by persulfate activation

2010 ◽  
Vol 61 (5) ◽  
pp. 1221-1226 ◽  
Author(s):  
J. Criquet ◽  
P. Nebout ◽  
N. Karpel Vel Leitner
Keyword(s):  
Aqueous Solution ◽  
Citric Acid ◽  
Carboxylic Acids ◽  
Sulfate Radical ◽  
Acid Degradation ◽  
Competitive Reactions ◽  
Radical Production ◽  
Persulfate Activation ◽  
Kinetics Of

The aim of this work was to investigate the generation of sulfate radical for the removal of two carboxylic acids in aqueous solution: acetic and citric acids. From photochemical and radiolytic processes, kinetics of the degradation of these two carboxylic acids was studied as a function of the pH of the solution. It was shown that the maximum of acetic acid degradation occurred at pH 5. Above this pH, competitive reactions with the carbon mineralized inhibit the reaction of with the solute. In the case of citric acid, pH has only a little effect on the kinetic of citric acid degradation. The determination of mineralization yields shows several differences depending on carboxylic acids and pH. The degradation of both carboxylic acids was also studied in the radiolysis process whether with or without persulfate addition. A comparison of the processes of sulfate radical production is presented.

Polarographische Untersuchungen zur Bestimmung der Stabilität von Metall-Protein-Bindungen / Polarographic Investigations for the Determination of the Stability of Metal-Protein Bonds

1989 ◽  
Vol 44 (7) ◽  
pp. 767-771 ◽  
Author(s):  
H. Reinecke ◽  
L. Dunemann ◽  
G. Schwedt
Keyword(s):  
Oxalic Acid ◽  
Chelating Agents ◽  
Binding Capacity ◽  
Soya Bean ◽  
Buffer System ◽  
Bean Flour ◽  
Model Substances ◽  
The Stability ◽  
Derivatives Of

Bonds between metals (especially copper) and a protein fraction (18,100 g/mol) of a soya bean flour extract have been investigated. The binding capacity (304 nmol Cu/mg protein) and the binding stability (K = 1,046·103 in an ammonia buffer system) were determined by polarographic investigations. Changes in the polarogram caused by spiking the protein with metal ions were compared with effects in model substances. Cysteine, ethylenediamine, oxalic acid and derivatives of benzoic acid were used as chelating agents. The effects of functional groups on the metalprotein bonds were estimated by the determination of their different binding stabilities.

Quality of deli-style turkey enriched with plant sterols

2016 ◽  
Vol 22 (8) ◽  
pp. 743-751 ◽  
Author(s):  
S Grasso ◽  
NP Brunton ◽  
JG Lyng ◽  
SM Harrison ◽  
FJ Monahan
Keyword(s):  
Meat Products ◽  
Storage Period ◽  
Plant Sterols ◽  
Potential Health ◽  
Texture Parameters ◽  
Health Promoting ◽  
The Difference ◽  
The Stability ◽  
Sensory Difference

Low-fat meat products could be excellent carriers for plant sterols, known for their cholesterol-lowering properties. In this study, we developed a protocol for the manufacture of a deli-style turkey enriched with plant sterols (S) at a level sufficient to deliver the maximum plant sterols amount recommended for cholesterol reduction by the European Food Safety Authority (3 g of plant sterols per day) in a 70 g portion. We investigated the stability of the plant sterols and the effects of their addition on the product quality. Plant sterols remained stable during the seven-day storage period. The addition of plant sterols significantly affected some texture parameters, shear force, lipid oxidation, L values and water-holding capacity compared with control (C). Sensory analysis was carried out by an untrained panel (32) using the difference-from-control test between C and S samples to evaluate first the extent of the overall sensory difference and then the extent of sensory difference on colour, texture and flavour. Results indicated that panellists considered the intensity of the difference between C and S samples to be ‘small’. Plant sterols could be used as a potential health-promoting meat ingredient with no effect on plant sterol stability but with some effects on texture and sensory characteristics.

scholarly journals 2,6-Bis((benzoyl-R)amino)pyridine (R = H, 4-Me, and 4-NMe2) Derivatives for the Removal of Cu(II), Ni(II), Co(II), and Zn(II) Ions from Aqueous Solutions in Classic Solvent Extraction and a Membrane Extraction

Membranes ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 233
Author(s):  
Daria Bożejewicz ◽  
Borys Ośmiałowski ◽  
Małgorzata Anna Kaczorowska ◽  
Katarzyna Witt
Keyword(s):  
Mass Spectrometry ◽  
Solvent Extraction ◽  
Aqueous Solutions ◽  
Metal Ions ◽  
High Resolution Mass Spectrometry ◽  
Membrane Extraction ◽  
Resonance Spectroscopy ◽  
Recovery Processes ◽  
The Stability ◽  
Derivatives Of

In this paper, the application of new substituted 2,6-bis((benzoyl-R)amino)pyridine (R = H, 4-Me, and 4-NMe2) derivatives for the recovery of copper(II), nickel(II), cobalt(II), and zinc(II) ions from aqueous solutions was described. The structures of the synthesized compounds were confirmed by nuclear magnetic resonance spectroscopy (NMR), electrospray ionization high-resolution mass spectrometry (ESI HRMS), and tandem mass spectrometry methods (HCD MS/MS). Three different derivatives of 2,6-bis((benzoyl-R)amino)pyridine were used as carriers in membrane processes and as extractants in classic solvent extraction. In each case, the single derivative recovery was carried out on a model solution that contained only one type of metal ions. Spectrophotometry studies were performed to determine the stability constants of the complexes formed by the synthesized species with analyzed metals ions. The results obtained indicate that the synthesized compounds form stable complexes with Cu(II), Ni(II), Co(II), and Zn(II) ions and can be used in both types of studied recovery processes. However, the effectiveness of the synthesized compounds in the recovery of metal ions depends both on the structure of compounds and properties of metals as well as on their concentration.

scholarly journals Determination of drying parameters of carrot pomace

2019 ◽  
Vol 12 (1) ◽  
pp. 70-79
Author(s):  
É. Molnos ◽  
Z. Vajda
Keyword(s):  
Food Industry ◽  
Large Scale ◽  
Animal Feed ◽  
Infrared Drying ◽  
The World ◽  
Health Promoting ◽  
Functional Components ◽  
Kinetics Of ◽  
Significant Health

Abstract Carrot is one of the most important root vegetables rich in bioactive compounds such as carotenoids and dietary fibres, with appreciable levels of several other functional components and having significant health-promoting properties. Therefore, it is cultivated on a large scale throughout the world. The by-product (pomace) resulted during carrot juice production is used mainly as animal feed although it contains many valuable components and could therefore be used profitably in the food industry, too. Carrot pomace needs to be preserved by drying as otherwise it deteriorates rapidly. In our research, we studied the infrared drying kinetics of carrot pomace at various temperatures, the obtained data being very important in the drying practice.

scholarly journals (85) Determination of D-Glucarate Content in Grapefruit Varieties

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1021C-1021
Author(s):  
Jose L. Perez ◽  
G.K. Jayaprakasha ◽  
Bhimanagouda S. Patil
Keyword(s):  
Animal Studies ◽  
Bioactive Compound ◽  
Exchange Chromatography ◽  
Fruit Extract ◽  
Potential Health ◽  
Protective Properties ◽  
Health Promoting ◽  
Conjugation Process ◽  
Analytical Hplc

Grapefruit has potential health-promoting properties due to the presence of multitude bioactive compounds. Ongoing cell culture and animal studies in our lab using limonoids and flavonoids have provided strong evidence of their protective properties for preventing chronic diseases. Studies related to D-glucarate, a natural, nontoxic bioactive compound found in grapefruit, has not been explored. One of the derivatives, such as D-glucaro-1,4-lactone, is reported to be a potent ß-glucuronidase inhibitor. With the inhibition of ß-glucuronidase enzyme, glucuronidation will be favored. Glucuronidation is a conjugation process through which potentially carcinogenic environmental toxins can be neutralized. In this context, quantification of glucarate using HPLC was developed. Samples from grapefruits were prepared by heating fruit extract with distilled water. Further, the extract was homogenized and centrifuged. The supernatant was treated with petroleum ether to remove non-polar substances. Then the extract was subject to ion exchange chromatography. Fractions were collected and analyzed by analytical HPLC for the quantification of D-glucarate content and its lactone. This project was supported by the USDA-CSREES grant for Designing Foods for Health through the Vegetable and Fruit Improvement Center.

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