scholarly journals EVOLUTION OF POLYPHENOLS AND FLAVONOIDS LEVELS IN LEAVES, MESOCARP AND KERNEL OF THREE JUGLANS REGIA L. CULTIVARS

2021 ◽  
Vol 10 (19) ◽  
pp. 270-281
Author(s):  
Ivona Mazilu ◽  
Loredana Elena Vîjan ◽  
Simona Giura ◽  
Mihai Botu
Keyword(s):  
Phenolic Compounds ◽  
Room Temperature ◽  
Storage Time ◽  
Juglans Regia ◽  
Growing Season ◽  
Flavonoid Content ◽  
Entire Experiment

This paper studies polyphenols and flavonoids level evolution in Juglans regia L. leaves and mesocarp during the growing season, as well as compounds evolution in the walnut kernel for fully mature picked nuts, stored for eight months at room temperature. Both compounds, polyphenols and flavonoids were significantly influenced by cultivar, harvest moment, and, respectively, by the storage time. The highest content of polyphenols was found in ′Jupânești′ cultivar’s leaves, ′Vina′ cultivar’s kernel, and ′Franquette′ cv. mesocarp. Also, nut mesocarp and leaves samples harvested in July and nut kernel stored till next March contained maximum polyphenols levels. The highest flavonoid content was determined for ′Vina′ cultivar’s leaves, ′Franquette′ cultivar’s fruit mesocarp, ′Vina′’s kernel, leaves and mesocarp sampled in July and nut kernel stored until March. For the entire experiment, maximum polyphenols level was found in ′Jupânești′ cultivar’s leaves harvested in July. Flavonoids reached their highest level in case of ′Franquette′ kernel stored until March. The three studied cultivars: ′Jupânești′, ′Vina′ and ′Franquette′ can be valuable sources of phenolic compounds.

PHYSICOCHEMICAL PROPERTIES OF JABOTICABA SKIN FLOUR STORED AT ROOM TEMPERATURE

2014 ◽  
Vol 32 (2) ◽  
Author(s):  
ANA PAULA DE CARVALHO ALVES ◽  
ANGELITA DUARTE CORRÊA ◽  
JÉSSICA BORELI DOS REIS LINO ◽  
TAMARA REZENDE MARQUES
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Physicochemical Properties ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Period ◽  
Soluble Solids ◽  
Microbiological Analysis ◽  
Small Reduction ◽  
The Stability

The stability of jaboticaba skin fl our was evaluated during 12months of storage, for the purpose of extending the use of this fl ourthroughout the year, because jaboticaba production is seasonal.Ripe Plinia jaboticaba (Vell.) Berg fruits, of the Sabará genotype,were collected and the separated skins were dried at a temperatureof 45 oC. They were then ground and stored in hermetically sealedfl asks and protected from light at room temperature for 0, 3, 6, 9 and12 months. At each storage time, analyses of proximate composition,vitamin C, phenolic compounds, anthocyanins, soluble solids, wateractivity, color, pH and microbiological analysis were conducted.It was possible to observe a signifi cant increase in the followingparameters during the 12 months of storage: humidity, 34 %; wateractivity, 31.23 %; a color coordinates,12.37 % and b colorcoordinates, 24 %; pH, 7.35 %. There was a decrease in phenoliccontent of 9.91 %; anthocyanins 29 % and vitamin C 20 %. Therewas no signifi cant difference in the levels of lipids, protein, ash, fi berand soluble solids, and the presence of microorganisms was notdetected for any storage period. Therefore, it is possible to concludethat the jaboticaba skin fl our did not show signifi cant changes innutritional parameters, and showed a small reduction in antioxidantcompounds when stored for periods up to 12 months. This fl our cantherefore be considered as an alternative for the enrichment of foodproducts throughout the year

Survey of Chinese Cowpea Cultivars for Phenolic Compounds and Antioxidant Activity

2018 ◽  
Vol 17 (4) ◽  
pp. 337-348
Author(s):  
Bai Zhouya ◽  
Huang Xiaojun ◽  
Meng Jinxia ◽  
Kan Lijiao ◽  
Nie Shaoping
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Jiangxi Province ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Comprehensive Investigation ◽  
Cowpea Cultivars ◽  
P Distribution

Distribution of phenolic compounds and antioxidant activities was surveyed in 24 varieties of Chinese cowpea from 4 provinces. Identity of phytochemicals were determined by UPLC-ESIQTOF-MS/MS and quantified by HPLC-ESI-QqQ-MS/MS. Seven phenolic acids, 16 flavonoids and 9 other compounds were identified and several of these were quantified. Quercetin-3-glucoside and kaempferol-glucoside were the major phenolic compounds. In addition, our study indicated that OJYDH cultivar from Jiangxi province had the highest total phenolic content, total flavonoid content and stronger antioxidant activities than other cowpea cultivars. This study made a comprehensive investigation on antioxidants from cowpea and provided the useful data to support its function.

scholarly journals Pengaruh Perbedaan Konsentrasi Ekstrak Sargassum sp. dan Lama Penyimpanan terhadap Oksidasi Lemak pada Fillet Ikan Patin (Pangasius sp.)

2017 ◽  
Vol 15 (1) ◽  
pp. 64 ◽  
Author(s):  
Fatin Hidayati ◽  
Y.S Darmanto ◽  
Romadhon Romadhon
Keyword(s):  
Lipid Oxidation ◽  
Research Method ◽  
Storage Time ◽  
Oxidation Process ◽  
Phenol Content ◽  
Flavonoid Content ◽  
High Fat ◽  
Materials Used ◽  
And Storage ◽  
Phenolic And Flavonoid

ABSTRAKIkan patin merupakan ikan air tawar yang mengandung lemak dan protein tinggi sehingga apabila dilakukan penyimpanan rentan terjadi oksidasi yang mengakibatkan ketengikan. Sargassum sp. dengan kandungan fenol dan flavonoid mampu menghambat terjadinya oksidasi pada fillet ikan patin. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan ekstrak Sargassum sp. dan lama penyimpanan dalam menghambat terjadinya oksidasi pada fillet ikan patin. Materi yang digunakan dalam penelitian ini adalah ekstrak Sargassum sp. dan fillet ikan patin. Metode penelitian yang digunakan adalah experimental laboratories dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor yaitu konsentrasi ekstrak Sargassum sp. (0%, 1%, 1,5% dan 2%) dan lama penyimpanan (hari ke-0, hari ke-2, hari ke-4, dan hari ke-6. Hasil penelitian menunjukkan bahwa perbedaan penambahan konsentrasi ekstrak Sargassum sp. dan lama penyimpanan memberikan pengaruh nyata terhadap nilai PV, nilai TBA, kadar lemak, kadar protein, kadar air serta organoleptik (P < 0,05). Hasil penelitian tahap I didapatkan rendemen Sargassum sp. dengan pelarut etanol 96% sebesar 1,39%, kandungan fenol 1,813%, flavonoid 0,278% dan aktivitas antioksidan 99,1659 ppm (kuat). Hasil penelitian tahap II didapatkan nilai PV berkisar antara 2,03 - 19,82 meq/kg, nilai TBA 0,63 - 6,72 mg.mal/kg. Konsentrasi 1,5% merupakan konsentrasi terbaik ekstrak Sargassum sp. dalam menghambat oksidasi lemak pada fillet ikan patin selama penyimpanan.Kata kunci: Antioksidan, Ekstrak Sargassum sp., Lama Penyimpanan, Oksidasi lemak, Fillet Ikan patinABSTRACTCatfish is a freshwater fish that contain high fat and protein so that if its stored it will susceptible to oxidation process which leads to rancidity. Sargassum sp. with its phenolic and flavonoid content are able to inhibit the oxidation process in catfish fillet. This research was aimed to know the effects of different concentrations of Sargassum sp. extracts and storage time in inhibiting the oxidation process in catfish fillet. The materials used in this research were Sargassum sp. extracts and catfish fillet. This research was using experimental laboratories research method with factorial Completely Randomized Research Design (CRD) of 2 factors which were concentrations of Sargassum sp. extracts (0%, 1%, 1.5%, and 2%) and storage time (0 day, 2 days, 4 days, and 6 days). The results showed that the adding of different concentrations of Sargassum sp. extracts and storage time gave significant effect to the PV value, TBA value, fat content, protein content, moisture content, as well as organoleptic point (P < 0.05). The results obtained from stage I research were the yields of Sargassum sp. with ethanol 96% solvent was 1.39%, phenol content was 1.813%, flavonoid was 0.278%, and antioxidant activity was 99.1659 ppm (categorized as strong antioxidant). The results obtained from stage II research were the PV value were ranged from 2.03 to 19.82 meq/kg, TBA value were ranged from 0.63 to 6.72 mg.mal/kg. The 1.5% concentration was the best concentration of Sargassum sp. extracts in inhibiting the lipid oxidation of catfish fillet during storage.Keywords: Antioxidant, Sargassum sp. Extracts, Storage Time, Lipid Oxidation, Catfish FilletCitation: Hidayati, F., Darmanto, Y.S. dan Romadhon. (2017). Pengaruh Perbedaan Konsentrasi Ekstrak Sargassum sp. dan Lama Penyimpanan terhadap Oksidasi Lemak pada Fillet Ikan Patin (Pangasius sp.). Jurnal Ilmu Lingkungan, 15(1), 64-73, doi:10.14710/jil.15.1.64-73

Green synthesis of silver nanoparticles using aqueous extract of dried Juglans regia green husk and examination of its biological properties

2017 ◽  
Vol 6 (5) ◽  
Author(s):  
Zahra Abbasi ◽  
Sholeh Feizi ◽  
Elham Taghipour ◽  
Parinaz Ghadam
Keyword(s):  
Silver Nanoparticles ◽  
Green Synthesis ◽  
Aqueous Extract ◽  
Plant Extract ◽  
Room Temperature ◽  
Juglans Regia ◽  
Biological Properties ◽  
Rapid Process

AbstractSilver nanoparticles (AgNPs) have widespread applications. Recently, the synthesis of NPs using plant extract has attracted much attention. In this study, with an easy and rapid process at room temperature, AgNPs were produced by the aqueous extract of dried

scholarly journals Changes in Elderberry (Sambucus nigra L.) Juice Concentrate Polyphenols during Storage

2021 ◽  
Vol 11 (15) ◽  
pp. 6941
Author(s):  
Cláudia M. B. Neves ◽  
António Pinto ◽  
Fernando Gonçalves ◽  
Dulcineia F. Wessel
Keyword(s):  
Phenolic Compounds ◽  
Chlorogenic Acid ◽  
Total Phenolic Content ◽  
Room Temperature ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Sambucus Nigra ◽  
Juice Concentrate ◽  
Rutin And Quercetin ◽  
Polymeric Color

Elderberry (Sambucus nigra L.) juice concentrate is highly rich in polyphenols, particularly anthocyanins and flavonols, which have been associated with a wide range of health-promoting properties. Phenolic compounds, in particular anthocyanins, are unstable and may change during storage, which might influence the product color quality and its potential health effects. The aim of this study was to evaluate the changes in the polyphenols profile of elderberry juice concentrate produced at an industrial scale during seven months of storage at 5 °C and at room temperature. The total phenolic content, the total monomeric anthocyanins, the percent polymeric color, and the ABTS•+ scavenging activity were monitored over time. In addition, the profile and content of the main individual phenolic compounds were also assessed by HPLC-DAD. The results show that cyanidin-3-O-sambubioside, cyanidin-3-O-glucoside, cyanidin-3-O-sambubioside-5-O-glucoside, cyanidin-3,5-O-diglucoside, chlorogenic acid, rutin, and quercetin-3-O-glucoside were the main phenolic compounds identified. Storage at room temperature resulted in a strong reduction in total monomeric anthocyanin content accompanied by an increase in percent polymeric color values. Cyanidin-3-O-sambubioside and cyanidin-3-O-glucoside degraded faster than cyanidin-3,5-O-diglucoside and cyanidin-3-O-sambubioside-5-O-glucoside. Concentration of chlorogenic acid also decreased over storage, whereas rutin and quercetin-3-O-glucoside were quite stable. Storage at 5 °C caused a lower impact on the contents of anthocyanins and chlorogenic acid and the percent polymeric color was not affected. The total phenolic content and the in vitro antioxidant activity remained quite similar over the time, for both temperatures, suggesting that elderberry concentrates still preserve their health benefits of antioxidant capacity after seven months of storage.

scholarly journals Responses of quinoa (Chenopodium quinoa Willd.) seeds stored under different germination temperatures

2017 ◽  
Vol 39 (1) ◽  
pp. 83 ◽  
Author(s):  
Andressa Strenske ◽  
Edmar Soares de Vasconcelos ◽  
Vanessa Aline Egewarth ◽  
Neusa Francisca Michelon Herzog ◽  
Marlene De Matos Malavasi
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Chenopodium Quinoa ◽  
Seed Vigor ◽  
Continuous Darkness ◽  
Experimental Conditions ◽  
Growing Seasons ◽  
Germinating Seeds ◽  
Germinated Seeds ◽  
Plot Design

In this experiment, we assessed the germination and vigor of quinoa seeds packed in paper bags and stored at room temperature for 36, 85, 119, 146, 177 and 270 days. The seeds were harvested under experimental conditions in Marechal Candido Rondon, Paraná, during the 2012/13 growing seasons. Four replicates of 100 seeds each were established for each storage time, and the seeds were evaluated, on paper, based on the BOD under the following experimental temperature conditions: alternating temperatures of 20 and 30°C and a constant temperature of 25°C. The seeds from both treatments were subject to seven-hour photoperiods and 25°C under continuous darkness. The germinated seeds were counted daily for eight days after sowing, and we evaluated the percentages of normal and abnormal seedlings and the germination index. The experimental design was completely randomized using a split-plot design. Increasing the storage time decreased the percentage of germinated seeds and seed vigor due to the increased number of abnormal seedlings. Over the 430-day study period, quinoa seed germination completely declined under the experimental conditions. The final number of germinating seeds should be evaluated 7 days after the beginning of the germination test. 

scholarly journals PENGARUH PERBEDAAN KONSENTRASI EKSTRAK Sargassum sp. DAN LAMA PENYIMPANAN TERHADAP OKSIDASI LEMAK PADA FILLET IKAN PATIN (Pangasius sp.) (The Effect of Different Concentrations Extract Sargassum sp. and Storage Time of Lipid Oxidation at Catfish (Pangasius sp.))

2017 ◽  
Vol 12 (2) ◽  
pp. 116
Author(s):  
Fatin Hidayati ◽  
Y.S. Darmanto Y.S. Darmanto ◽  
Romadhon Romadhon
Keyword(s):  
Lipid Oxidation ◽  
Research Method ◽  
Storage Time ◽  
Oxidation Process ◽  
Phenol Content ◽  
Flavonoid Content ◽  
High Fat ◽  
Materials Used ◽  
And Storage ◽  
Phenolic And Flavonoid

ABSTRAK Ikan patin merupakan ikan air tawar yang mengandung lemak dan protein tinggi sehingga apabila dilakukan penyimpanan rentan terjadi oksidasi yang mengakibatkan ketengikan. Sargassum sp. dengan kandungan fenol dan flavonoid mampu menghambat terjadinya oksidasi pada fillet ikan patin. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan ekstrak Sargassum sp. dan lama penyimpanan dalam menghambat terjadinya oksidasi pada fillet ikan patin. Materi yang digunakan dalam penelitian ini adalah ekstrak Sargassum sp. dan fillet ikan patin. Metode penelitian yang digunakan adalah experimental laboratories dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor yaitu konsentrasi ekstrak Sargassum sp. (0%, 1%, 1,5% dan 2%) dan lama penyimpanan (hari ke-0, hari ke-2, hari ke-4, dan hari ke-6. Hasil penelitian menunjukkan bahwa perbedaan penambahan konsentrasi ekstrak Sargassum sp. dan lama penyimpanan memberikan pengaruh nyata terhadap nilai PV, nilai TBA, kadar lemak, kadar protein, kadar air serta organoleptik (P<0,05). Hasil penelitian tahap I didapatkan rendemen Sargassum sp. dengan pelarut etanol 96% sebesar 1,39%, kandungan fenol 1,813%, flavonoid 0,278% dan aktivitas antioksidan dengan Ic 50 sebesar 99,1659 ppm (kuat). Hasil penelitian tahap II didapatkan nilai PV berkisar antara 2,03–19,82 meq/kg, nilai TBA 0,63–6,72 mg.mal/kg. Konsentrasi 1,5% merupakan konsentrasi terbaik ekstrak Sargassum sp. dalam menghambat oksidasi lemak pada fillet ikan patin selama penyimpanan. Kata kunci: Antioksidan, Ekstrak Sargassum sp., Lama Penyimpanan, Oksidasi lemak, Fillet Ikan patin  ABSTRACT Catfish is a freshwater fish that contain high fat and protein so that if its stored it will susceptible to oxidation process which leads to rancidity. Sargassum sp. with its phenolic and flavonoid content are able to inhibit the oxidation process in catfish fillet. This research was aimed to know the effects of different concentrations of Sargassum sp. extracts and storage time in inhibiting the oxidation process in catfish fillet. The materials used in this research were Sargassum sp. extracts and catfish fillet. This research was using experimental laboratories research method with factorial Completely Randomized Research Design (CRD) of 2 factors which were concentrations of Sargassum sp. extracts (0%, 1%, 1.5%, and 2%) and storage time (0 day, 2 days, 4 days, and 6 days). The results showed that the adding of different concentrations of Sargassum sp. extracts and storage time gave significant effect to the PV value, TBA value, fat content, protein content, moisture content, as well as organoleptic point (P < 0.05). The results obtained from stage I research were the yields of Sargassum sp. with ethanol 96% solvent was 1.39%, phenol content was 1.813%, flavonoid was 0.278%, and antioxidant activity was 99.1659 ppm (categorized as strong antioxidant). The results obtained from stage II research were the PV value were ranged from 2.03 to 19.82 meq/kg, TBA value were ranged from 0.63 to 6.72 mg.mal/kg. The 1.5% concentration was the best concentration of Sargassum sp. extracts in inhibiting the lipid oxidation of catfish fillet during storage. Keywords: Antioxidant, Sargassum sp. Extracts, Storage Time, Lipid Oxidation, Catfish Fillet 

scholarly journals Materials for Future Quantum Dot-Based Memories

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
T. Nowozin ◽  
D. Bimberg ◽  
K. Daqrouq ◽  
M. N. Ajour ◽  
M. Awedh
Keyword(s):  
Cross Sections ◽  
Room Temperature ◽  
Storage Time ◽  
Thermal Emission ◽  
Current Status ◽  
Strong Electron ◽  
Self Organized ◽  
Hole Confinement ◽  
Storage Times ◽  
Capture Cross Sections

The present paper investigates the current status of the storage times in self-organized QDs, surveying a variety of heterostructures advantageous for strong electron and/or hole confinement. Experimental data for the electronic properties, such as localization energies and capture cross-sections, are listed. Based on the theory of thermal emission of carriers from QDs, we extrapolate the values for materials that would increase the storage time at room temperature to more than millions of years. For electron storage, GaSb/AlSb, GaN/AlN, and InAs/AlSb are proposed. For hole storage, GaSb/Al0.9Ga0.1As, GaSb/GaP, and GaSb/AlP are promising candidates.

Investigation of phytochemicals and antioxidant capacity of selected Eucalyptus species using conventional extraction

2015 ◽  
Vol 0 (0) ◽  
Author(s):  
Deep Jyoti Bhuyan ◽  
Quan V. Vuong ◽  
Anita C. Chalmers ◽  
Ian A. van Altena ◽  
Michael C. Bowyer ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Content ◽  
Bioactive Compound ◽  
The Other ◽  
Total Phenolic ◽  
Eucalyptus Species ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Extraction Solvent ◽  
Conventional Extraction

AbstractEucalyptus species have found their place in traditional medicine and pharmacological research and they have also been shown to possess a large number of phenolic compounds and antioxidants. The present study sought to implement conventional extraction to yield maximal total phenolic content (TPC), total flavonoid content (TFC), proanthocyanidins, antioxidants, and saponins from E. robusta using different solvents. The most suitable extraction solvent was further employed for extracting phytochemicals from E. saligna, E. microcorys, and E. globulus to select the Eucalyptus species with the greatest bioactive compound content. The results emphasised the efficiency of water in extracting TPC ((150.60 ± 2.47) mg of gallic acid equivalents per g), TFC ((38.83 ± 0.23) mg of rutin equivalents per g), proanthocyanidins ((5.14 ± 0.77) mg of catechin equivalents per g), and antioxidants ABTS ((525.67 ± 1.99) mg of trolox equivalents (TE) per g), DPPH ((378.61 ± 4.72) mg of TE per g); CUPRAC ((607.43 ± 6.69) mg of TE per g) from E. robusta. Moreover, the aqueous extract of E. robusta had the highest TPC, TFC and antioxidant values among the other Eucalyptus species tested. These findings highlighted the efficiency of conventional extraction in extracting natural bioactive compounds from Eucalyptus species for pharmaceutical and nutraceutical applications.

The Evolution Behavior of Defects in the Nanofilms of W/Cu and W Probed by Doppler Broadening Positron Annihilation Spectroscopy

2017 ◽  
Vol 373 ◽  
pp. 104-107
Author(s):  
Ling Wang ◽  
Ai Hong Deng ◽  
Kang Wang ◽  
Yong Wang ◽  
Xiao Bo Lu ◽  
...  
Keyword(s):  
Magnetron Sputtering ◽  
Positron Annihilation ◽  
Room Temperature ◽  
Storage Time ◽  
Positron Annihilation Spectroscopy ◽  
Doppler Broadening ◽  
Radio Frequency Magnetron Sputtering ◽  
Helium Ions ◽  
Near Surface ◽  
Evolution Behavior

W/Cu multilayer nanofilms and pure W nanofilms were prepared in pure Ar and He/Ar mixing atmosphere by radio frequency magnetron sputtering method. The defect evolution of the samples was characterized by Doppler broadening positron annihilation spectroscopy (DB-PAS).The results show that plenty of defects can be produced by introducing helium (He) into W/Cu multilayer nanofilms. With the natural storage time increasing, the helium located in the near surface of W/Cu multilayer nanofilm would be released gradually and induce the coalescence of the helium related defects due to the diffusion of the helium and defects. In addition, the pure W nanofilms were irradiated by 30 keV helium ions and 40 keV hydrogen (H) ions in sequence at room temperature. From the DB-PAS analysis, it can be shown that a large number of vacancy-type defects are produced due to the He and/or H irradiation. H ions would be trapped by He related defects and produced He-H-V complexes.

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