scholarly journals PHYSICAL AND COMPOSITIONAL CHARACTERISTICS OF CHESTNUT FRUITS

2020 ◽  
Vol 1 (1) ◽  
pp. 51-58
Author(s):  
Sina Cosmulescu ◽  
Ion Trandafir ◽  
Violeta Nour ◽  
Mihai Botu
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
High Variability ◽  
Fresh Matter ◽  
Primary And Secondary Metabolites ◽  
Positive Effects ◽  
Variation Range ◽  
The Individual ◽  
Physical And Chemical ◽  
Wide Variation Range

The objective of this study was investigationofphysical and compositional fruits characteristics of six chestnut cultivars. The fruits belonging to these cultivars were subjected to physical and chemical composition determinations, and the obtained results were comparatively analysed. It can be noticed that there are significant differences between cultivars for all the analysed traits. A high variability was found between cultivars in terms of nutrients content. The moisture content of chestnuts analysed in this study ranged from 51.63% to 58.42%. The protein content recorded values between 5.40 and 7.18% fresh matter. The polyphenols content in cultivars taken under analysis was between 1.65 and 19.60 mg GAE/g, which is a very large variation range between different cultivars. The obtained values of antioxidant activity of chestnuts are high, ranging from 0.73 to 9.90 mg Trolox/g of fresh substance, revealing also a wide variation range. Among the individual phenolic compounds, elagic and gallic acids were determined in higher amounts. The results of this study have shown that chestnut fruits contain significant concentrations of primary and secondary metabolites that are known for their positive effects on human health.

scholarly journals Evaluation of the meat traits of lambs of polish native breeds

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Piotr Janiszewski ◽  
Eugenia Grześkowiak ◽  
Dariusz Lisiak ◽  
Bronisław Borys ◽  
Karol Borzuta ◽  
...  
Keyword(s):  
Chemical Composition ◽  
High Variability ◽  
Quality Traits ◽  
Meat Tenderness ◽  
Longissimus Lumborum ◽  
Chemical Traits ◽  
Physical And Chemical ◽  
Intramuscular Fat Content ◽  
General Estimation

AbstractThe research was performed on 136 male lambs at slaughter weight from mean 32 to 42 kg of the following Polish native breeds: Uhruska (UHR), Pomorska (POM), Czarnogłówka (CZGŁ), Cakiel Podhalański (CKP), Wrzosówka (WRZOS), Świniarka (SWIN), Wielkopolska (WLP) and Polish Merino old type (MST). The longissimus lumborum muscle was tested to establish it’s basic chemical composition, physical and chemical traits as well as sensory traits. The meat quality of tested breeds was high especially in terms of sensory traits. However high variability of studied traits was observed depending on the breed e.g. the average pH24 ranged between 5.58 (WLP) and 5.77 (WRZOS), intramuscular fat content ranged between 1.98% (CZGŁ) and 4.12% (WLP), meat tenderness varied from 4.2 points (POM) to 4.64 points (UHR). Somewhat dark meat colour was observed in all breeds which is worth noticing (L* from 34.86 to 38.50). According to the general estimation of tested quality traits the following breeds were on the top of the ranking: SWIN, UHR, WLP and WRZOS. Further down in the ranking the following breeds were placed: POM, MST and CKP.

scholarly journals Anthocyanin profile and antioxidant activity from 24 grape varieties cultivated in two Portuguese wine regions

OENO One ◽  
2014 ◽  
Vol 48 (1) ◽  
pp. 51 ◽  
Author(s):  
Elisa Costa ◽  
Fernanda Cosme ◽  
António Manuel Jordão ◽  
Arlete Mendes-Faia
Keyword(s):  
Antioxidant Activity ◽  
Grape Berry ◽  
High Variability ◽  
Grape Skin ◽  
Anthocyanin Profile ◽  
Total Antioxidant ◽  
The Individual ◽  
Grape Varieties ◽  
Anthocyanin Composition ◽  
Seed Extracts

<p style="text-align: justify;"><strong>Aims</strong>: The purpose of this work was to evaluate the general phenolic composition and the anthocyanin profile of 24 grape varieties from two Portuguese wine regions as well as their antioxidant activity in the different grape berry fractions (skins, pulps and seeds).</p><p style="text-align: justify;"><strong>Methods and results</strong>: Individual anthocyanin composition of grape skin extracts was analyzed by HPLC, whereas total antioxidant activity was evaluated by two methods: DPPH and ABTS. In general, a high variability was found among the different autochthonous and non-autochthonous grape varieties in relation to the polyphenolic compounds analyzed, especially the individual anthocyanins. The individual anthocyanins in grape skin extracts were mainly malvidin (1.40-7.09 mg/g of skin), in particular malvidin-3-glucoside (0.62-6.09 mg/g of skin). The highest antioxidant activity was consistently detected in the seed extracts; however, it was not possible to establish a clear difference among the grape varieties analyzed.</p><p style="text-align: justify;"><strong>Conclusion</strong>: High variability in polyphenolic content, individual anthocyanin composition and antioxidant activity was found among the diverse autochthonous and non-autochthonous grape varieties studied. Seeds showed the highest antioxidant activity, followed by skin and pulp, irrespective of the grape variety.</p><p style="text-align: justify;"><strong>Significance</strong><strong> and impact of the study</strong>: Most vineyards in Portugal grow Portuguese cultivars of <em>Vitis Vinifera</em> L. and other cultivars grown worldwide. The phenolic compounds and antioxidant activity of these grape cultivars have never been characterized under the environmental conditions of the <em>Douro </em>and <em>Dão </em>regions. The variability in phenolic content among the grape varieties studied confirms the hypothesis that genetic factors have an important role in the biosynthesis of these compounds and, consequently, in the antioxidant activity of grapes.</p>

Utilisation de vecteurs tournants pour l'optimisation de la formulation de mélanges de solvants

2002 ◽  
Vol 80 (4) ◽  
pp. 350-361
Author(s):  
Serge Alex
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Visual Analysis ◽  
Chemical Properties ◽  
New Strategy ◽  
Halogenated Solvents ◽  
Solvent Blends ◽  
The Individual ◽  
Physical And Chemical ◽  
And Chemical Properties

A new strategy is proposed to optimize the design of solvent blends without using complex mathematical models and (or) graphical representations. All calculations are made with standard electronic programs, such as Excel, Lotus, etc. This approach was developed for the cleaning and degreasing industry, which has to find new recipes of solvent blends on a regular basis. The process relies on a visual analysis of the sum of normalized rotating vectors associated with the chemical composition and the physical properties of the individual components. This approach allows for representation of all parameters on a two-dimensional plot, including information about chemical composition, as well as the physical properties to be optimized. The research of a new mixture of halogenated solvents will be used as an example to illustrate the various steps of this technique. This method is not limited to solvent applications; it also applies to all problems that involve comparisons of physical and chemical properties of blends.Key words: solvents, mixtures, components, optimization, cleaning.

scholarly journals Effects of inclusion of patauá, Oenocarpus bataua meal on elephant grass silage

2020 ◽  
Vol 50 (2) ◽  
pp. 101-107
Author(s):  
Amanda Caroliny Marques de QUEIROZ ◽  
Wânia Mendonça dos SANTOS ◽  
Rita de Cássia Almeida de MENDONÇA ◽  
Rosana Ingrid Ribeiro dos SANTOS ◽  
Thiago Carvalho da SILVA ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Nutrient Loss ◽  
Elephant Grass ◽  
Protein Nitrogen ◽  
Fresh Matter ◽  
Positive Effects ◽  
Grass Silage ◽  
Randomized Design ◽  
Moisture Absorbent ◽  
Potential Use

ABSTRACT Elephant grass silages have high moisture content, causing nutrient loss, mainly by effluent production. The use of moisture absorbent additives, such as patauá, Oenocarpus bataua meal, can be a strategy to reduce losses in these silages. The aim of this study was to determine the fermentation losses, microbiological composition, fermentative characteristics, and chemical composition of elephant grass silage with increasing levels of inclusion of patauá meal. The experiment was conducted in a completely randomized design, with four concentrations of patauá meal (7%, 14%, 21%, and 28%, based on fresh matter) and a control without patauá, and five replicates. The elephant grass was collected manually after 60 days of growth. After chopping, the grass was homogenized, mixed with the patauá meal according to the established treatments, and ensiled in experimental silos of 15 L. The inclusion of patauá meal in elephant grass silage had positive effects on the chemical composition and effluent loss. It significantly increased dry matter, organic matter, crude protein, nitrogen insoluble in neutral detergent and acid, ethereal extract, lignin, and non-fibrous carbohydrates of the silages. It also reduced effluent losses, neutral and acid detergent fiber contents, and cellulose. Our findings contribute towards reducing the environmental impact caused by the production of effluents during ensilage of tropical grasses and providing a potential use for the residue from the production of patauá oil, thus avoiding disposal in the environment.

STUDY OF CORIANDER SEED OIL (Coriandrum sativum L.)

2010 ◽  
Vol 13 (3) ◽  
pp. 29-38
Author(s):  
Ha Bich Phan ◽  
Thach Ngoc Le
Keyword(s):  
Biological Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Seed Oil ◽  
Coriandrum Sativum ◽  
Conventional Heating ◽  
Geranyl Acetate ◽  
Physical And Chemical ◽  
Coriander Seed Oil ◽  
Coriander Seed

Coriandrum sativum L. belongs to the Apiaceae family, which is cultivated in Dong Nai province, in this paper its seed oil of was studied. The essential oil was extracted by hydrodistillation. We used two methods for activating of hydrodistillation: conventional heating and microwave irradiating. Its physical and chemical indexes were measured. The chemical composition of this oil was identified by GC/MS and quantified by GC/FID. Linalool (75.51-77.21 %), and geranyl acetate (15.64-12.79 %) were the main constituents of the oil which were obtained in 0,32-0.39 % yield. The biological activity of this oil was reported.

Chemical Composition and Antioxidant Activity of Two Wild Edible Mushrooms from Turkey

2015 ◽  
Vol 17 (12) ◽  
pp. 1179-1188 ◽  
Author(s):  
Suat Ekin ◽  
Yusuf Uzun ◽  
Kenan Demirel ◽  
Mahire Bayramoglu ◽  
Hatice Kiziltas
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Edible Mushrooms ◽  
Wild Edible Mushrooms

BACTERIA CONTENT, PHYSICAL AND CHEMICAL COMPOSITION OF BROILER MEAT GROWN ON THE HEATED FLOOR

2018 ◽  
Vol 20 (6) ◽  
pp. 24-25
Author(s):  
E.O. Kachanova ◽  
◽  
E.V. Pavlova ◽  
D.S. Derina ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Broiler Meat ◽  
Heated Floor ◽  
Physical And Chemical

scholarly journals Chemical Composition, In Vitro and In Silico Antioxidant Potential of Melissa officinalis subsp. officinalis Essential Oil

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1081
Author(s):  
Matilda Rădulescu ◽  
Călin Jianu ◽  
Alexandra Teodora Lukinich-Gruia ◽  
Marius Mioc ◽  
Alexandra Mioc ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
In Silico ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Inhibitory Effect ◽  
Melissa Officinalis ◽  
Β Carotene

The investigation aimed to study the in vitro and in silico antioxidant properties of Melissa officinalis subsp. officinalis essential oil (MOEO). The chemical composition of MOEO was determined using GC–MS analysis. Among 36 compounds identified in MOEO, the main were beta-cubebene (27.66%), beta-caryophyllene (27.41%), alpha-cadinene (4.72%), caryophyllene oxide (4.09%), and alpha-cadinol (4.07%), respectively. In vitro antioxidant properties of MOEO have been studied in 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging, and inhibition of β-carotene bleaching assays. The half-maximal inhibitory concentration (IC50) for the radical scavenging abilities of ABTS and DPPH were 1.225 ± 0.011 μg/mL and 14.015 ± 0.027 μg/mL, respectively, demonstrating good antioxidant activity. Moreover, MOEO exhibited a strong inhibitory effect (94.031 ± 0.082%) in the β-carotene bleaching assay by neutralizing hydroperoxides, responsible for the oxidation of highly unsaturated β-carotene. Furthermore, molecular docking showed that the MOEO components could exert an in vitro antioxidant activity through xanthine oxidoreductase inhibition. The most active structures are minor MOEO components (approximately 6%), among which the highest affinity for the target protein belongs to carvacrol.

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