scholarly journals The Effect of Hydrothermal Treatment on Metabolite Composition of Hass Avocados Stored in a Controlled Atmosphere

Plants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2427
Author(s):  
Rosana Chirinos ◽  
David Campos ◽  
Sofía Martínez ◽  
Sílfida Llanos ◽  
Indira Betalleluz-Pallardel ◽  
...  
Keyword(s):  
Hydrothermal Treatment ◽  
Nutritional Value ◽  
Syringic Acid ◽  
Controlled Atmosphere ◽  
Coumaric Acid ◽  
Primary And Secondary Metabolites ◽  
Avocado Fruit ◽  
Lipophilic Antioxidant ◽  
Storage Times ◽  
And Storage

Avocado cv. Hass consumption has expanded worldwide given its nutritional, sensory, and functional attributes. In this work, avocado fruit from two harvests was subjected to hydrothermal treatment (38 °C for 1 h) or left untreated (control) and then stored for 30 and 50 days in a controlled atmosphere (4 kPa O2 and 6 kPa CO2 at 7 °C) (HTCA and CA, respectively) with subsequent ripening at ~20 °C. The fruit was evaluated for primary and secondary metabolites at harvest, after storage, and after reaching edible ripeness. A decrease from harvest to edible ripeness in mannoheptulose and perseitol was observed while β-sitosterol, hydrophilic and lipophilic antioxidant activity (H-AOX, L-AOX), abscisic acid, and total phenolics (composed of p-coumaric and caffeic acids such as aglycones or their derivatives) increased. HTCA fruit at edible ripeness displayed higher contents of mannoheptulose, perseitol, β-sitosterol, L-AOX, caffeic acid, and p-coumaric acid derivatives, while CA fruit presented higher contents of α-tocopherol, H-AOX, and syringic acid glycoside for both harvests and storage times. The results indicate that a hydrothermal treatment prior to CA enables fruit of high nutritional value characterized by enhanced content of phenolic compounds at edible ripeness to reach distant markets.

scholarly journals Dehydration curve, gas exchange, and nutritional value of Bermuda grass hay under different conditions of storage

2019 ◽  
Vol 40 (5) ◽  
pp. 1965
Author(s):  
Ivaldir William Junior Machado ◽  
Marcela Abbado Neres ◽  
Deise Dalazen Castagnara ◽  
Caroline Daiane Nath ◽  
Tatiana Garcia Diaz
Keyword(s):  
Gas Exchange ◽  
Nutritional Value ◽  
Cynodon Dactylon ◽  
Neutral Detergent Fiber ◽  
Bermuda Grass ◽  
Dry Matter Digestibility ◽  
Grass Hay ◽  
Storage Times ◽  
And Storage

The aim of this study was to characterize the dehydration curve and, gas exchange of bermudagrass (Cynodon dactylon L.) as well as the nutritional value of hay under different conditions of storage. The dehydration curve was evaluated at 7 time point (0, 13, 18, 22, 37, 42, and 44 hours after cutting) until baling, using five replicates. The time 0 (zero) corresponded to the time before cutting, performed at 19:00 hours. The design was completely randomized with measures repeated over time. Gas exchanges was evaluated 0, 14, and 18 hours after cutting, using 10 replicates. The nutritional value of cowpea hay was evaluated in two open and closed environments (SO and CS), three storage times (30, 60, and 90 days), and five replications. Dehydration of hay was carried out for 44 hours, rapid rates of dehydration was observed in the leaves. Gas exchange was more intense before cutting and up to 14 hours after cutting. Crude protein (CP) content was higher at the time of cutting and decrease after storage. The in vitro dry matter digestibility (IVDMD) and neutral detergent fiber (NDF) content showed no variation between the sampling time and storage systems evaluated. Bermuda grass hay presents rapid dehydration and undergoes changes in the bromatological composition with storage time. Internal temperature of the hay bale did not exceed the ambient temperature.

scholarly journals Stabilizing Grain Yield and Nutrition Quality in Purple Rice Varieties by Management of Planting Elevation and Storage Conditions

Agronomy ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 83
Author(s):  
Supapohn Yamuangmorn ◽  
Suchada Jumrus ◽  
Sansanee Jamjod ◽  
Narit Yimyam ◽  
Chanakan Prom-u-Thai
Keyword(s):  
Grain Yield ◽  
Antioxidant Capacity ◽  
Nutritional Value ◽  
Brown Rice ◽  
Storage Conditions ◽  
Harvest Management ◽  
Rice Varieties ◽  
Opposite Pattern ◽  
Dpph Activity ◽  
And Storage

Purple rice has become an interesting source of nutritional value among healthy cereal grains. The appropriate cultivation together with post-harvest management would directly benefit farmers and consumers. This study aimed (i) to determine the yield, grain nutritional quality, and antioxidant capacity of purple rice varieties grown at lowland and highland elevations, and (ii) to evaluate the effects of storage conditions on the stability of the rice nutritional value during six months of storage. The high anthocyanin PES variety grown in the lowlands had a higher grain yield than the plants grown in the highlands, but grain anthocyanin concentration had the opposite pattern. In the high antioxidant capacity KAK variety, grain yield and DPPH activity were not significantly different between plants grown at the two elevations. The storage of brown rice and vacuum-sealed packages were both found to preserve greater anthocyanin concentrations in PES, but there was no effect on the DPPH activity of KAK. The grain properties were not significantly different between storage at 4 °C and room temperature. This study suggests that the optimal cultivation practices and storage conditions would result in the higher yield and grain quality of purple rice varieties.

scholarly journals Use of Families of Euphorbiaceae for the Production of Biodiesel in Semiarid Areas

Proceedings ◽  
2021 ◽  
Vol 52 (1) ◽  
pp. 2
Author(s):  
Noé Anes García ◽  
Antonio Luis Marqués Sierra
Keyword(s):  
Fossil Fuels ◽  
Chemical Properties ◽  
Petroleum Products ◽  
Prolonged Storage ◽  
Physical Chemical ◽  
Semiarid Areas ◽  
Storage Times ◽  
And Storage ◽  
Improved Characteristics ◽  
Made In

In recent years, developments made to reduce the consequences generated using petroleum products have been strengthening; therefore, biofuels have become a requirement in different countries worldwide with the objective of reducing not only the high levels of current pollution, but also mitigating the effects generated by global warming. Despite the advances that have been made in the field of research on Jatropha, it is still necessary to carry out more detailed studies aimed at achieving a better use of it, identifying the influence of its physical–chemical properties in terms of quality levels, as well as determining its behavior when mixed with palm oil to achieve a biodiesel with better yields, whose impact will be reflected mainly in the environmental field, helping to mitigate the production of greenhouse gases that are produced by petroleum products. Although currently the biofuels sector has made important advances in research, it is necessary to deepen the physical–chemical analyses both in the production and storage processes of biodiesel, so that in the future it can be fully fulfilled with the energy requirements that are currently only achieved with fossil fuels, so it is necessary to direct this research toward the development of new products with improved characteristics, especially when exposed to prolonged storage times and low temperatures.

scholarly journals ANTIOXIDANT ENZYME ACTIVITY AND FRESH-CUT ARRACACHA QUALITY

2015 ◽  
Vol 39 (3) ◽  
pp. 276-282
Author(s):  
Hêmina Carla Vilela ◽  
Patrícia de Fátima Pereira Goulart ◽  
Kamila Rezende Dázio de Souza ◽  
Ana Carolina Vilas Boas ◽  
Jane Silva Roda ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Antioxidant Enzymes ◽  
Nutritional Value ◽  
Storage Period ◽  
Antioxidant Enzyme Activity ◽  
Useful Life ◽  
Fresh Cut ◽  
Processing Techniques ◽  
And Storage ◽  
Microbiological Aspects

The arracacha is an alternative of fresh-cut product; however it can be easily degraded after the processing techniques. The objective of this work was to evaluate the useful life of fresh-cut arracacha submitted to two types of cuts and storage, as well as to evaluate the activity of antioxidant enzymes. The roots were selected, sanitized and submitted to two cut types: cubed and grated. Then they were evaluated at 3 times: 0, 3 and 7 days. The cutting in cubes provided higher quality and lower SOD, CAT and APX activity. However, the grated product presented higher PG activity and lower PPO activity. The microbiological safety and the nutritional value were maintained in both cuts during the whole storage period. The useful life, regarding the physicochemical, nutritional and microbiological aspects, can be established at 7 days under refrigeration for fresh-cut arracacha.

scholarly journals β-Cyclodextrin Does not Alter the Bioaccessibility and the Uptake by Caco-2 Cells of Olive By-Product Phenolic Compounds

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1653 ◽  
Author(s):  
Aurélia Malapert ◽  
Valérie Tomao ◽  
Marielle Margier ◽  
Marion Nowicki ◽  
Béatrice Gleize ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
In Vitro Digestion ◽  
Intestinal Cell ◽  
Coumaric Acid ◽  
Two Phase ◽  
Cell Monolayers ◽  
Vegetation Water ◽  
And Storage ◽  
Olive Mill

Alperujo—a two-phase olive mill waste that is composed of olive vegetation water and solid skin, pulp, and seed fragments - is a highly valuable olive by-product due to its high content in phenolic compounds. In this study, we assessed whether β-cyclodextrin (β-CD), which is used to extract and protect alpejuro phenolic compounds (hydroxytyrosol-O-glucoside, tyrosol, caffeic, and p-coumaric acids) could impact on their bioaccessibility (i.e., the percentage of molecule found in the aqueous phase of the digesta) and uptake by intestinal cells, by using an in vitro digestion model and Caco-2 TC7 cells in culture, respectively. Our results showed that β-CD did not change the bioaccessibility of the selected phenols. Hydroxytyrosol-O-glucoside and caffeic did not cross Caco-2 cell monolayers. Conversely ferulic acid, identified as the main caffeic acid intestinal metabolite, was absorbed through intestinal cell monolayers (~20%). Interestingly, β-CD moderately but significantly improved the local absorption of tyrosol and p-coumaric acid (2.3 + 1.4% and 8.5 ± 4.2%, respectively, p < 0.05), even if their final bioavailability (expressed as bioaccessibility × absorption by Caco-2 cells) was not modified (16.2 ± 0.6% vs. 16.8 ± 0.5% for tyrosol and 32.0 ± 3.2% vs. 37.2 ± 3.2% for p-coumaric acid, from pure alperujo and alperujo complexed with β-CD, respectively). Overall, our results show that β-CD is an interesting extraction and storage agent for phenolic compounds that does not alter their in vitro bioavailability.

DYNAMIC CONTROLLED ATMOSPHERE STORAGE OF NEW ZEALAND-GROWN 'HASS' AVOCADO FRUIT

2010 ◽  
pp. 47-54 ◽  
Author(s):  
J. Burdon ◽  
N. Lallu ◽  
G. Haynes ◽  
P. Pidakala ◽  
D. Billing ◽  
...  
Keyword(s):  
New Zealand ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Avocado Fruit ◽  
Hass Avocado ◽  
Atmosphere Storage

scholarly journals Impact of controlled atmosphere scheduling on strawberry and imported avocado fruit

2017 ◽  
Vol 134 ◽  
pp. 76-86 ◽  
Author(s):  
M. Carmen Alamar ◽  
Emma Collings ◽  
Katherine Cools ◽  
Leon A. Terry
Keyword(s):  
Controlled Atmosphere ◽  
Avocado Fruit

scholarly journals Co-Ingestion of Natal Plums (Carissa macrocarpa) and Marula Nuts (Sclerocarya birrea) in a Snack Bar and Its Effect on Phenolic Compounds and Bioactivities

Molecules ◽  
2022 ◽  
Vol 27 (1) ◽  
pp. 310
Author(s):  
Vimbainashe E. Manhivi ◽  
Retha M. Slabbert ◽  
Dharini Sivakumar
Keyword(s):  
Mass Spectrometry ◽  
High Performance Liquid Chromatography ◽  
High Performance ◽  
Syringic Acid ◽  
Fruit Pulp ◽  
Coumaric Acid ◽  
Flight Mass Spectrometry ◽  
Sclerocarya Birrea ◽  
Internal Phase ◽  
Tof Ms

This study investigated the effect of co-ingesting Natal plums (Carissa macrocarpa) and Marula nuts (Sclerocarya birrea) on the bioaccessibility and uptake of anthocyanins, antioxidant capacity, and the ability to inhibit α-glucosidase. A Natal plum–Marula nut bar was made by mixing the raw nuts and the fruit pulp in a ratio 1:1 (v/v). The cyanidin-3-O-sambubioside (Cy-3-Sa) and cyanidin-3-O-glucoside content (Cy-3-G) were quantified using the ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC/Q-TOF-MS). Inclusion of Natal plum in the Marula nut bar increased the Cy-3-Sa, Cy-3-G content, antioxidants capacity and α-glucosidase inhibition compared to ingesting Marula nut separately at the internal phase. Adding Natal plum to the Marula nut bar increased bioaccessibility of Cy-3-Sa, Cy-3-G, quercetin, coumaric acid, syringic acid and ferulic acid to 80.2% and 71.9%, 98.7%, 95.2%, 51.9% and 89.3%, respectively, compared to ingesting the Natal plum fruit or nut separately.

scholarly journals Karakteristik Fisikokimia dan Aktifitas Antioksidan Daging Itik yang Dilapisi Ekstrak Propolis Selama Penyimpanan Suhu Ruang

2021 ◽  
Vol 9 (3) ◽  
pp. 151-157
Author(s):  
A. Apriantini ◽  
S. Adinata ◽  
Y. C. Endrawati
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Ph Value ◽  
Edible Coating ◽  
Cooking Loss ◽  
Propolis Extract ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Storage Times ◽  
And Storage

Duck meat is a perishable food that has a short shelf-life. Therefore, packaging is needed to be used tomaintain duck meat quality during storage, one of the ways to extend shelf-life of duck meat is usingpropolis extract as edible coating which is contained antioxidant substances which can be used to extendduring storage. The aim of this research was to analyze the effect of propolis extract as an edible coatingmaterial on duck meat to maintain the quality and extend shelf-life of duck meat at room temperature.The research was used a completely randomized design (CRD) factorial 4x3 with 3 replications,consisting of 4 propolis concentrations (0.0%, 0.5%, 1.0%, 1.5%) and 3 storage times (0 hours, 6 hoursand 24 hours). Duck meats coated with propolis extracts had a significant effect on the water content andantioxidant activity of duck meat (P < 0.05). The storage time had a significant effect on the pH valueand the cooking loss of duck meat (P <0.05). The addition of propolis extract and storage time had asignificant effect on the pH value, cooking loss and antioxidant activity of duck meat (P <0.05).

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