scholarly journals Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica)

Molecules ◽  
2020 ◽  
Vol 25 (13) ◽  
pp. 3033 ◽  
Author(s):  
Alan Gasiński ◽  
Joanna Kawa-Rygielska ◽  
Antoni Szumny ◽  
Anna Czubaszek ◽  
Justyna Gąsior ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Volatile Compounds ◽  
Physicochemical Parameters ◽  
Mangifera Indica ◽  
Volatile Components ◽  
Polyphenol Content ◽  
Volatile Composition ◽  
Mango Fruit ◽  
Trained Panel ◽  
Mango Pulp

This study was performed to determine the possibility of using mango fruit (Mangifera indica) in brewing technology. The aim of using the SPME-HS-GC-MS technique was to assess what changes occurred in the volatile composition of mango beers brewed in this study. Mango fruit was added to the beer in five different forms to ascertain what kind of preparation should be used to improve beer aroma. Analysis of the volatile components in mango beer showed that beer without mango addition was characterized by the lowest content of volatile compounds (1787.84 µg/100 mL). The addition of mango fruit increased the concentration of compounds, such as α-pinene, β-myrcene, terpinolene, α-terpineol, cis-β-ocimene, caryophyllene, and humulene, in beer. Beer prepared with mango pulp addition was characterized by the highest concentration of volatile components from mango beers (2112.15 µg/100 mL). Furthermore, beers with mango addition were characterized by a higher polyphenol content (up to 44% higher than control beer) and antioxidant activity than control beer and were evaluated by a trained panel as having a better taste and aroma than beer without fruit addition.

Aromatic Volatile Composition of Celery and Celeriac Cultivars

HortScience ◽  
1990 ◽  
Vol 25 (5) ◽  
pp. 556-559 ◽  
Author(s):  
Fredy Van Wassenhove ◽  
Patrick Dirinck ◽  
Georges Vulsteke ◽  
Niceas Schamp
Keyword(s):  
Volatile Compounds ◽  
Chromatographic Method ◽  
Apium Graveolens ◽  
Volatile Components ◽  
Two Dimensional ◽  
Qualitative Composition ◽  
Volatile Composition ◽  
Wide Range ◽  
Gas Chromatographic Method ◽  
Identification And Quantification

A two-dimensional capillary gas chromatographic method was developed to separate and quantify aromatic volatiles of celery in one analysis. The isolation, identification, and quantification of the volatile compounds of four cultivars of blanching celery (Apium graveolens L. var. dulce) and six cultivars of celeriac (Apium graveolens L. var. rapaceum) are described. The qualitative composition of Likens-Nickerson extracts of both cultivars is similar. The concentration of terpenes and phthalides, the key volatile components, found in various cultivars of both celery and celeriac varied over a wide range.

scholarly journals MICROENCAPSULATION OF PULP OF MANGIFERA INDICA L. BY SPRAY DRYING AND ANTIOXIDANT ACTIVITY

2017 ◽  
Vol 9 (12) ◽  
pp. 181
Author(s):  
Nerlis Paola Pajaro Castro ◽  
Clemente Granados Conde ◽  
Miladys Esther Torrenegra AlarcÓn ◽  
MarÍa Del Rosario Osorio Fortich ◽  
Enilson JÓse Pajaro Castro ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Spray Drying ◽  
Mineral Content ◽  
Mangifera Indica ◽  
Life Time ◽  
Total Phenol Content ◽  
Drying Method ◽  
Drying Techniques ◽  
Ic50 Values ◽  
Mango Pulp

Introduction: For the food industry and trade, it is very important to obtain powders based on fruits or vegetables by means of drying techniques that allow them to preserve their nutritional, organoleptic properties and also extend the life time by offering new commercialization possibilities. Studies have made it possible to optimize drying techniques by obtaining water-free products in more than 80% with a high commercial value. To microencapsulate the mango pulp (Mangifera indica L) flounder variety by the Spray Drying method and to evaluate its potential antioxidant activity.Methodology: The fruits were collected in the municipality of Turbana - Bolívar (10º 16 '22 "N 75º 26' 38" W), Colombia. The pulps obtained from the healthy fruits were microencapsulated by the spray drying method. The obtained microcapsules were measured the particle size and the mineral content was determined. The antioxidant activity was determined by three methodologies: total phenols, DPPH • and ABTS • +.Results: The results obtained demonstrate that the microcapsules of the mango pulp (M. indica L) have a mineral content in the following order of importance Calcium> Phosphorus> Iron. The IC50 values for the DPPH • and ABTS • assay were found to be 110.54 ± 1.5 μg / mL and 65.33 ± 1.0 μg / mL respectively. The total phenol content was 73.11 ± 1.54 mg AG / 100 mg of microcapsules, which may be related to the antioxidant activity.Conclusion: The spray drying method was a suitable technique to microcapsulate the mango pulp (M.indica L), which were shown to possess antioxidant activity.

scholarly journals Effect of Musts Oxygenation at Various Stages of Cider Production on Oenological Parameters, Antioxidant Activity, and Profile of Volatile Cider Compounds

Biomolecules ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 890
Author(s):  
Tomasz Tarko ◽  
Aleksandra Duda-Chodak ◽  
Paweł Sroka ◽  
Magdalena Januszek
Keyword(s):  
Antioxidant Activity ◽  
Alcoholic Beverage ◽  
Control Sample ◽  
Wine Yeast ◽  
Volatile Components ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Wild Yeast ◽  
Yeast Strains

The micro-oxygenation of musts may affect the quality of a finished alcoholic beverage. The aim of this study was to determine the effect of micro-oxygenation at various stages of fermentation on oenological parameters, antioxidant activity, total polyphenol content, and profile of volatile cider compounds fermented with various yeast strains. Rubin cultivar must was inoculated with wine yeast, cider yeast, distillery yeast, and wild yeast strains. Some of the inoculated samples were oxygenated immediately after yeast inoculation, and some on the second and third fermentation days. The control sample was non-oxygenated must fermented in bottles. Higher extract concentration and acidity as well as lower potency were observed in cider treated with micro-oxygenation. Must oxygenation in most cases contributed to the reduction of polyphenol content and to the antioxidant activity of ciders, especially when fermented using wild yeast. The oxygenation of musts before fermentation caused an increase in the content of esters and alcohols in ciders. However, the oxygenation of musts during fermentation reduced the concentration of these volatile components. The oxygenation of musts during fermentation produced a differentiated effect on terpenoid concentration in ciders.

scholarly journals Dynamic Analyses of Transcriptome and Metabolic Profiling: Revealing Molecular Insight of Aroma Synthesis of Mango (Mangifera indica L. Var. Tainong)

2021 ◽  
Vol 12 ◽  
Author(s):  
Ming Xin ◽  
Changbao Li ◽  
Hock Eng Khoo ◽  
Li Li ◽  
Xuemei He ◽  
...  
Keyword(s):  
Differentially Expressed Genes ◽  
Fruit Development ◽  
Enzyme Activities ◽  
Mangifera Indica ◽  
Differentially Expressed ◽  
Volatile Components ◽  
Transferase Activity ◽  
Mass Spectrometric Method ◽  
Mango Pulp ◽  
And Storage

This study aimed to evaluate the changes in aromatic components and other chemical properties of Tainong mango during fruit development, ripening, and storage. As the volatiles of Tainong mango and their related molecular mechanisms remain unclear, volatile profile, metabonomics, and transcriptome analyses were applied to investigate the molecular determinants of the synthesis of aroma components in mango during fruit development and storage. Total acids, total sugar, total carotenoids, enzyme activities of the mango pulp samples were also determined. Volatile components of the mango pulp samples were identified using a gas chromatography-mass spectrometric method. Ribonucleic acid (RNA) sequences of the samples were analyzed by real-time polymerase chain reaction. The results showed that 181 volatiles were isolated and identified in the fruit at seven stages. Compared to the other stages, mango collected on day 8 and day 12 had higher concentrations of 17 volatile components, especially (E,Z)-2,6-nonadienal, 53384 transcripts were also detected through RNA sequencing. The differentially expressed genes analyses included catalytic activity, transferase activity, adenosine diphosphate binding, transcription factor activity, and oxidoreductase activity. α-Pinene content and expression of the differentially expressed genes involved in terpenoid metabolism and enzyme activities in the terpenoid metabolic pathways gradually increased during the maturity of the fruit, and had maximum values at day 8 of storage. Moreover, the integrative analyses revealed potential molecular insights of mango development and aroma formation in the fruit.

scholarly journals Physicochemical properties and antioxidant activity of two varieties of apple cultivated in different areas in Morocco

2020 ◽  
Vol 10 (4) ◽  
pp. 371
Author(s):  
Driss Oussaid ◽  
Ismail Mansouri ◽  
Hassan Laaroussi ◽  
Badiaa Lyoussi ◽  
Ilham El Aarabi
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Total Antioxidant Activity ◽  
Flavonoid Content ◽  
Polyphenol Content ◽  
Bioactive Substances ◽  
Golden Delicious ◽  
Total Antioxidant ◽  
Apple Cultivars

<p class="Mabstract">This study aimed to assess the effect of climate on the organoleptic qualities and phytochemical properties of two varieties of apple (<em>Golden delicious</em> (GD) and <em>Red delicious</em> (RD)) collected from different regions in Morocco. These two varieties of apple were examined for their bioactive compounds composition and antioxidant activity (in juice and different extracts). For physicochemical parameters, the highest acidity was observed in <em>Golden delicious</em> collected from station 1, which was the juiciest sample. Bioactive substances content was dependent on variety and station, while the highest polyphenol content was observed in <em>Golden delicious</em> collected from station 2 (135.41±6.66 mg GAE/100 mL of juice) and most top flavonoid content was observed in <em>Red delicious</em> collected from station 1 (7.43±0.13 mg QE/100 mL of juice). Furthermore, <em>Red delicious</em> collected from station 2 was the most effective in chelating the radical DPPH (IC50% = 0.92±0.01 µL of juice), and <em>Red delicious</em> collected from station 1 has the highest total antioxidant activity (2.47±0.02 mg AAE/100 mL of juice). The present work showed that the significant diversity in the different studied parameters of the apple cultivars was closely linked with the characteristics of the station, such as geography and climate.</p>

Craft beer vs industrial beer: chemical and sensory differences

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Alicia Rosales ◽  
M. Inmaculada Talaverano ◽  
Jesús Lozano ◽  
Carlos Sánchez-Vicente ◽  
Óscar Santamaría ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Analysis ◽  
Volatile Compounds ◽  
Electronic Nose ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Content Type ◽  
Craft Beer ◽  
Total Variability ◽  
Craft Beers

PurposeThe aim of this paper is to determine chemical and sensory differences of between craft and industrial/or commercial beers. Beer market is nowadays booming and consumers are in the search of new and healthier products.Design/smethodology/approachHere, commercial and craft beers were chemically analyzed and sensory evaluated. Chemical analysis included pH, bitterness, color, total polyphenol content and antioxidant activity. Likewise, 40 sensory descriptors were evaluated by trained panelists, including visual, olfactory and gustatory attributes. In addition, an electronic nose (e-nose) was tested to determine its suitability to discriminate beer type and/or style according to their volatiles profile.FindingsCraft beers presented higher values of color, bitterness and antioxidant activity when compared to commercial beers. Sensory descriptors showed craft beers to be associated with the highest scores in visual, olfactory and gustatory descriptors. Data from e-nose explained 97% of the total variability of the volatile compounds in the analyzed beers, indicating the suitability of this device to discriminate beer types.Originality/valueResults are of interest for design of marketing and selling techniques for craft brewery managers. In addition, cheap and easy-managing device as e-nose resulted in a valuable tool to monitoring beer quality.

Development of Innovative Mango Bar

2017 ◽  
Vol 2 (01) ◽  
pp. 16-20
Author(s):  
A. K. Chaurasiya ◽  
Minerva Potsangbam
Keyword(s):  
Vitamin A ◽  
Mangifera Indica ◽  
World Production ◽  
Tropical Fruits ◽  
Fruit Crops ◽  
Mango Fruit ◽  
The World ◽  
Mango Pulp ◽  
Excellent Source ◽  
Β Carotene

Mango (Mangifera indica L.) is one of the most important tropical fruits in the world and currently ranked 5th in total world production among the major fruit crops. As mango is a seasonal fruit, about 20% of fruits are processed for products such as puree, nectar, leather, pickles, canned slices, and chutney. Mango fruit bar, an important product of commerce, is an excellent source of vitamin A and C, potassium fibre and β-carotene. They are very famous mainly because of it tastes like a mango which come handy and is available off season. Mango bars are generally prepared by drying mango pulp with proper amount of sugar and acid. Thus, to standardize the recipe for preparation of good quality mango bar from mango pulp along with cassava and flour.

scholarly journals Nutritional Composition and Bioactive Compounds in Three Different Parts of Mango Fruit

2021 ◽  
Vol 18 (2) ◽  
pp. 741
Author(s):  
Veeranjaneya Reddy Lebaka ◽  
Young-Jung Wee ◽  
Weibing Ye ◽  
Mallikarjuna Korivi
Keyword(s):  
Defense Mechanisms ◽  
Nutritional Value ◽  
Reducing Sugars ◽  
Mangifera Indica ◽  
Nutritional Composition ◽  
Mango Fruit ◽  
Mango Kernel ◽  
Commercially Important ◽  
Mango Pulp ◽  
Β Carotene

Mango (Mangifera indica L.), known as the king of fruits, has an attractive taste and fragrance and high nutritional value. Mango is commercially important in India, where ~55% of the global crop is produced. The fruit has three main parts: pulp, peel, and kernel. The pulp is the most-consumed part, while the peel and kernel are usually discarded. Mango pulp is a source of a variety of reducing sugars, amino acids, aromatic compounds, and functional compounds, such as pectin, vitamins, anthocyanins, and polyphenols. Mango processing generates peels and kernels as bio-wastes, though they also have nutraceutical significance. Functional compounds in the peel, including protocatechuic acids, mangiferin and β-carotene are known for their antimicrobial, anti-diabetic, anti-inflammatory, and anti-carcinogenic properties. The mango kernel has higher antioxidant and polyphenolic contents than the pulp and peel and is used for oil extraction; it’s possible usage in combination with corn and wheat flour in preparing nutraceuticals is being increasingly emphasized. This review aims to provide nutraceutical and pharmacological information on all three parts of mango to help understand the defense mechanisms of its functional constituents, and the appropriate use of mangoes to enhance our nutrition and health.

scholarly journals GC-MS analysis of mango stem bark extracts (Mangifera indica L.), Haden variety. Possible contribution of volatile compounds to its health effects

2021 ◽  
Vol 19 (1) ◽  
pp. 27-38
Author(s):  
Alberto J. Núñez Sellés ◽  
Juan Agüero Agüero ◽  
Lauro Nuevas Paz
Keyword(s):  
Volatile Compounds ◽  
Mangifera Indica ◽  
Pharmaceutical Formulations ◽  
Stem Bark ◽  
Volatile Components ◽  
Analgesic Effects ◽  
Preparative Column Liquid Chromatography ◽  
Bioactive Ingredients ◽  
Anti Inflammatory ◽  
First Time

Abstract Mango stem bark extracts (MSBE) have been used as bioactive ingredients for nutraceutical, cosmeceutical, and pharmaceutical formulations due to their antioxidant, anti-inflammatory, and analgesic effects. We performed the MSBE preparative column liquid chromatography, which led to the resolution and identification by GC-MS of 64 volatile compounds: 7 hydrocarbons, 3 alcohols, 1 ether, 3 aldehydes/ketones, 7 phenols, 20 terpenoids (hydrocarbons and oxygenated derivatives), 9 steroids, 4 nitrogen compounds, and 1 sulphur compound. Major components were β-elemene, α-guaiene, aromadendrene, hinesol, 1-octadecene, β-eudesmol, methyl linoleate, juniper camphor, hinesol, 9-methyl (3β,5α)-androstan-3-ol, γ-sitosterol, β-chamigrene, 2,5-dihydroxymethyl-phenetylalcohol, N-phenyl-2-naphtaleneamine, and several phenolic compounds. The analysis of MSBE, Haden variety, by GC-MS is reported for the first time, which gives an approach to understand the possible synergistic effect of volatile compounds on its antioxidant, analgesic, and anti-inflammatory effects. The identification of relevant bioactive volatile components from MSBE extracts, mainly terpenes from the eudesmane family, will contribute to correlate its chemical composition to previous determined pharmacological effects.

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