Development and characterization of a novel standardized propolis dry extract obtained by factorial design with high artepillin C content

Arbutus unedo spirit is a valuable product in Mediterranean countries. This spirit is usually marketed in Portugal without wood ageing. This work aims to characterize the ageing effect on the Arbutus unedo spirit, for three and six months with oak wood (Quercus robur L.) submitted to different toasting levels, based on its chemical composition and its sensory properties. For this purpose, several parameters were analysed: acidity, pH, dry extract, and volatile compounds (methanol, acetaldehyde, ethyl acetate and fusel alcohols). The volatile compounds were identified by GC-MS and quantified by GC-FID. Sensory analysis was performed by a trained panel, who have profiled this beverage, as well as the changes acquired during ageing. Spectroscopic techniques, namely FTIR–ATR, were applied to discriminate the different beverages produced. The results highlighted an increase in Arbutus unedo spirit’s quality with the wood contact, mainly based on the sensory attributes. Additionally, they showed that the best beverages were produced using oak wood with medium toasting levels during three months of ageing.

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Analytical and Chemometric Characterization of Fino and Amontillado Sherries during Aging in Criaderas y Solera System

Molecules ◽

10.3390/molecules27020365 ◽

2022 ◽

Vol 27 (2) ◽

pp. 365

Author(s):

Manuel J. Valcárcel-Muñoz ◽

María Guerrero-Chanivet ◽

María del Carmen Rodríguez-Dodero ◽

María de Valme García-Moreno ◽

Dominico A. Guillén-Sánchez

Keyword(s):

Aging Process ◽

Hierarchical Cluster ◽

Biological Aging ◽

Microbiological Activity ◽

Dry Extract ◽

Oxidative Aging ◽

Physical Chemical ◽

Sherry Wine ◽

Flor Yeasts

Fino and Amontillado are Sherry wines, produced in Marco de Jerez area (southern Spain), and aged in Criaderas y Solera system. Fino Sherry wine follows a biological aging process, under a veil of flor yeasts, while Amontillado Sherry wine shares the same biological aging firstly, followed by oxidative aging, which gives them special features. Organic acids, esters, higher alcohols, phenolic compounds and total dry extract of Sherries evolve during aging due to evaporation processes, physical-chemical reactions, wood contributions and microbiological activity. During aging, Sherry wines improve their organoleptic profile, as could be proved in the tasting sessions. Hierarchical Cluster Analysis and Factor Analysis with factor extraction using Principal Components of Sherry wines studied were carried out and natural groupings of the wines according to the type of aging and their age were observed. A strong correlation between the parameters analyzed and the aging of each wine has been seen in the Multiple Linear Regression studies, establishing two different models, one for each type of Sherry wine, that, with only four of all the variables studied estimated the wine age with more than 99% of confidence. This constitutes a useful tool to control the age of these Sherry wines in the winery.

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Characterization of Friction-Stir Welded Joints of AA1100 by Factorial Design Based Hierarchical Regression Model

Annales de Chimie Science des Matériaux ◽

10.18280/acsm.440406 ◽

2020 ◽

Vol 44 (4) ◽

pp. 271-280

Author(s):

Pallavi N. Senapati ◽

Rajat K. Bhoi

Keyword(s):

Regression Model ◽

Factorial Design ◽

Welded Joints ◽

Hierarchical Regression ◽

Friction Stir ◽

Hierarchical Regression Model

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Full Factorial Design Analysis and Characterization of Polyethylene, Starch and Aloe Vera Gel Thin Film Formulation

International Journal on Advanced Science Engineering and Information Technology ◽

10.18517/ijaseit.11.6.15343 ◽

2021 ◽

Vol 11 (6) ◽

pp. 2139

Author(s):

Siti Fatma Abd Karim ◽

Junaidah Jai ◽

Ku Halim Ku Hamid ◽

Mohd Hariz Mior Muzamin ◽

Nadia Kamarrudin ◽

...

Keyword(s):

Thin Film ◽

Factorial Design ◽

Aloe Vera ◽

Design Analysis ◽

Full Factorial Design ◽

Aloe Vera Gel ◽

Film Formulation ◽

Factorial Design Analysis ◽

Full Factorial

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A Characterization of Content, Composition and Scavenging Capacity of Phenolic Compounds in Parsnip Roots of Various Weight

Natural Product Communications ◽

10.1177/1934578x1400900620 ◽

2014 ◽

Vol 9 (6) ◽

pp. 1934578X1400900 ◽

Cited By ~ 3

Author(s):

Nada Č. Nikolić ◽

Miodrag M. Lazić ◽

Ivana T. Karabegović ◽

Gordana S. Stojanović ◽

Zoran B. Todorović

Keyword(s):

Phenolic Compounds ◽

Radical Scavenging ◽

Total Phenolic ◽

Root Weight ◽

Dry Extract ◽

Radical Scavenging Capacity ◽

Scavenging Capacity ◽

Dpph Scavenging ◽

Root Size

The contents, composition and radical scavenging capacity of phenolic compounds from parsnips of various root weights grown in Serbia were examined. The content of phenolic compounds depended on root size, and the highest content was in the group where the samples with the lowest root size were grouped. The content of phenolic compounds varied from 109.7 to 125.3 μmol of chlorogenic acid per g dry extract, i.e.5470.8 to 6245.1 mg per kg fresh weight. Among the identified compounds were quercetin, kaempferol, apigenin and genkwanin glucosides and hydroxycinnamic and caffeoylshikimic acids. The highest antioxidant capacity was found for the group with the lowest root weight; the IC50 values ranged from 1.59 to 2.49 mg mL–1. There was positive correlation between the total phenolic content and scavenging capacity, and the kaempferol glucosides content could be an indicator of DPPH scavenging capacity of parsnip roots.

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