KOMPARATIVNE KARAKTERISTIKE INTERSPECIES HIBRIDA VINOVE LOZE I SORTE RIZLING RAJNSKI U USLOVIMA BANJALUČKE REGIJE

The latest generations of interspecies grapevine hybrids are increasingly attracting the attention of producers, especially due to increased production safety and reduced use of pesticides. The economic effect is evident, and the obtained product follows modern world trends in the production of safe food. The aim of this paper is to examine the technological characteristics of three varieties of Morava, Johanniter and Riesling Rhine in the conditions of the Banja Luka region. Varieties Morava and Johanniter belong to the group of interspecies hybrids. The mentioned varieties were compared with the Riesling Rhine variety, which belongs to the varieties of the noble vine and represents the standard for the comparison of the given varieties. The focus of the research was on examining the yield of varieties, the characteristics of grapes and berries, as well as the quality of grapes. Elements of the mechanical composition of grapes and berries were made according to the method of Prostoserd (1946), and the characteristics of grape juice (% Brix, titratable acidity and pH value) according to official OIV methods. The variety Johanniter had the lowest weight of grapes (73.85 g), and the variety Morava had the highest weight (128.61 g). The varieties Johanniter and Riesling Rhine had a relatively high sugar content in grape juice (22.1%), while the variety Morava had a high sugar content (25.93%).

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NEW PROMISING GRAPEVINE FORMS BRED IN ARRIV&W FOR HIGH QUALITY RED WINES

Russian vine ◽

10.32904/2712-8245-2021-15-57-62 ◽

2021 ◽

Vol 15 ◽

pp. 57-62

Author(s):

N.V. Matveeva ◽

◽

M.V. Bahmetova ◽

Keyword(s):

Ph Value ◽

Sugar Content ◽

Titratable Acidity ◽

High Potential ◽

Sugar Accumulation ◽

Red Wines ◽

High Quality ◽

High Sugar ◽

Juice Yield ◽

Technological Assessment

The results of a technological assessment of promising red technical forms of grapes bred by ARRIV&W named after Ya.I. Potapenko are presented. These forms (9-8-2-14pk, 8-7-1-5, 8-5-3-18) are distinguished by high sugar accumulation and optimal juice yield. The re-search was carried out in the laboratory of winemaking technology in micro-winemaking conditions. The mass of one batch of grapes was 5–10 kg, in the wort were determined: titratable acidity, sugar content, pH value, as well as the indicator of technical maturity and glucoacidometric indicator. According to the classical technology, red dry wine materials were prepared. In the studied wine samples the main physicochemical indicators were de-termined. As a result of the organoleptic eval-uation, conclusions were made about the ad-visability of using these forms for the produc-tion of natural red table wines. Augusta was selected as a control variety. Wine materials from the studied varieties were distinguished by their typical, dark ruby color, dense struc-ture and harmonious taste. This indicates a high potential of the studied forms.

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Determination of Aflatoxins and Ochratoxin A in High-Sugar-Content Traditional Turkish Foods by Affinity Column Cleanup and LC Fluorescence Detection

Journal of AOAC International ◽

10.1093/jaoac/92.4.1128 ◽

2009 ◽

Vol 92 (4) ◽

pp. 1128-1135 ◽

Cited By ~ 4

Author(s):

Hamide Z Senyuva ◽

Dilek Cimen ◽

John Gilbert

Keyword(s):

Ochratoxin A ◽

Fluorescence Detection ◽

Sugar Content ◽

Fine Powder ◽

Grape Juice ◽

Complex Nature ◽

Affinity Column ◽

High Sugar ◽

High Sugar Content

Abstract The effectiveness of an affinity column cleanup procedure followed by LC with fluorescence detection was established for the determination of aflatoxins and ochratoxin A in high-sugar-content traditional Turkish foods. Traditional foods, such as baklava (finely layered pastry filled with nuts and steeped in syrup), halvah (containing sesame paste and pistachios), cevizli sucuk (a confection made of grape juice boiled and dried on strings of nuts), Turkish delight (containing hazelnuts, pistachios, or walnuts), and pimaniye (candy made of sugar, butter, and flour), were tested, and the performance of the method was established with spiked samples. To examine the robustness of the methodology, baklava was prepared from raw materials and spiked at the initial stage of dry ingredients and through subsequent stages of preparation of dough, after cooking, and after addition of syrup and nuts. For all products, the analytical method required grinding the composite foodstuff under liquid nitrogen to form a fine powder, which was then thoroughly mixed before subsampling. After vortex extraction into methanolwater (aflatoxins) and aqueous sodium bicarbonate (ochratoxin A), the sample was filtered, diluted with phosphate-buffered saline, and then passed through either an aflatoxin or ochratoxin A affinity column before HPLC analysis with fluorescence detection (using post-column bromination for the aflatoxins). In all the traditional Turkish products, the recovery of aflatoxin B1 ranged from 77 to 98, and LODs were <0.1 g/kg. For ochratoxin A, the recoveries were from 88 to 93 and LODs were similarly <0.1 g/kg. Despite the complex nature of these traditional Turkish foods, which frequently contain products from sugar caramelization, there was no evidence of any interfering co-extractives, and the method has proved to be robust enough to be used for food control purposes.

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Productivity of binary herbage based on non-traditional forage crops in the Upper Volga region

10.26897/978-5-9675-1855-3-2021-87 ◽

2021 ◽

Author(s):

N. V. Shmeleva ◽

Keyword(s):

Species Composition ◽

Sugar Content ◽

Field Studies ◽

Volga Region ◽

Forage Crops ◽

High Sugar ◽

Upper Volga ◽

High Sugar Content ◽

The Upper Volga Region

The article presents the results of field studies aimed at expanding the species composition of herbs and the search for adaptive cereals with a high sugar content in the Upper Volga region in 2015-2020.

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Analysis of sugars in dwarf mistletoe nectar

Canadian Journal of Botany ◽

10.1139/b74-328 ◽

1974 ◽

Vol 52 (12) ◽

pp. 2533-2538 ◽

Cited By ~ 5

Author(s):

J. W. Brewer ◽

K. J. Collyard ◽

C. E. Lott Jr.

Keyword(s):

Liquid Chromatography ◽

Thin Layer ◽

Sugar Content ◽

Gas Liquid Chromatography ◽

Dwarf Mistletoe ◽

Total Solids ◽

High Sugar ◽

Insect Pollinator ◽

High Sugar Content

Nectar produced by pistillate flowers of the dwarf mistletoe Arceuthobium abietinum Engelm. was analyzed by thin-layer and gas–liquid chromatography. The inconspicuous (0.5–1.5 mm) flowers produce relatively large (0.24 μliter) droplets of highly concentrated nectar (58–92% total solids, expressed as sugars). The major components were glucose (48%), fructose (39%), and sucrose (11%). Traces of other sugars were also present. It is suggested that nectar of this high sugar content is probably a strong insect pollinator attractant, and this, in turn, may be a major factor in the successful spread of the parasitic dwarf mistletoes.

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PHYSICO-CHEMICAL CHARACTERIZATION OF COCONUT ECOTYPES IN BENIN COASTAL ZONE

International Journal of Research -GRANTHAALAYAH ◽

10.29121/granthaalayah.v9.i8.2021.4168 ◽

2021 ◽

Vol 9 (8) ◽

pp. 215-225

Author(s):

Ulysse Ayihaou Daa-Kpode ◽

Patrice Hodonou Avogbe ◽

Gustave Djedatin ◽

Daniel Datchiglo ◽

Aristide Bakpe ◽

...

Keyword(s):

Coastal Zone ◽

Nutritional Value ◽

Ph Value ◽

Sugar Content ◽

Soluble Sugar ◽

Chemical Characterization ◽

Titratable Acidity ◽

Total Sugar Content ◽

Physico Chemical

Coconut water is highly consumed for refreshment due to its nutritional value. However, its nutritional value varies according to the ecotype and stage of maturity of ecotype. In order to identify best ecotypes with high nutritious value, a physico-chemical composition of ten (10) ecotypes was performed at earlier stage of maturity (3 months). The measured parameters were: coconut height, mass of water, total sugar content, soluble sugar content, protein, titratable acidity and pH. The obtained results showed that all parameters vary from one ecotype to another. All coconut ecotypes contain water slightly acid with a pH value less than 7. Furthermore, there is no relationship between physical and biochemical parameters. However, within characterized ecotypes, Ecotype_2, appeared to have the best biochemical composition with a significant amount of water. This study provided important informations related to physico-chemical characteristics of coconuts ecotypes found in the coastal zone.

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