scholarly journals The effect of citric acid and enzyme inactivation treatment on C3G stability and antioxidant capacity of mulberry fruit jam

2012 ◽  
Vol 50 (2) ◽  
pp. 82-86 ◽  
Author(s):  
Hyun-Bok Kim ◽  
Jung-Bong Kim ◽  
Young-Seek Seok ◽  
Sang-Deok Seo ◽  
Sun-Lim Kim ◽  
...  
Keyword(s):  
Citric Acid ◽  
Antioxidant Capacity ◽  
Enzyme Inactivation ◽  
Mulberry Fruit

scholarly journals The effect of citric acid and enzyme inactivation treatment on C3G stability and antioxidant capacity of mulberry fruit alcoholic drink

2013 ◽  
Vol 51 (1) ◽  
pp. 36-40
Author(s):  
Hyun-Bok Kim ◽  
Jung-Bong Kim ◽  
Hui-Yeon Koo ◽  
Young-Seek Seok ◽  
Sang-Deok Seo ◽  
...  
Keyword(s):  
Citric Acid ◽  
Antioxidant Capacity ◽  
Enzyme Inactivation ◽  
Alcoholic Drink ◽  
Mulberry Fruit

New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability

2017 ◽  
Vol 24 (3) ◽  
pp. 223-231 ◽  
Author(s):  
Mariana Rodríguez-Arzuaga ◽  
Andrea M Piagentini
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Antioxidant Capacity ◽  
Fruits And Vegetables ◽  
Ilex Paraguariensis ◽  
Yerba Mate ◽  
Instrumental Color ◽  
Fresh Cut ◽  
Natural Additive

Enzymatic browning affects the sensory and nutritional quality of fresh-cut apples and limits their shelf-life. Yerba mate ( Ilex paraguariensis), a plant widely consumed in South America as an infusion, could potentially be used in minimally processed fruits and vegetables as a natural additive to prevent browning, due to its high content of phenolic compounds with antioxidant capacity. The effects of the concentrations of ascorbic acid, citric acid, and yerba mate in an aqueous dipping solution on the instrumental color parameters, antioxidant capacity, and sensory quality of “Granny Smith” fresh-cut apples were modeled and the solution was optimized to obtain treated apples with maximum antioxidant capacity and minimum browning, without affecting the natural flavor of the fruits. The optimal composition obtained (1.2% yerba mate  + 0.9% citric acid + 1.0% ascorbic acid) increased the antioxidant capacity of the apples by 36%. The sensory acceptability test carried out on the “Granny Smith” fresh-cut apples treated with the optimal dipping solution showed that more than 78% of the surveyed consumers liked the color, flavor, and texture of the apples.

scholarly journals Variations in Anthocyanin Profiles and Antioxidant Activity of 12 Genotypes of Mulberry (Morus spp.) Fruits and Their Changes during Processing

Antioxidants ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 242 ◽  
Author(s):  
Inhwan Kim ◽  
Jihyun Lee
Keyword(s):  
Antioxidant Activity ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Citric Acid ◽  
High Performance ◽  
Antioxidant Activities ◽  
Dry Weight ◽  
Mulberry Fruit ◽  
Mulberry Fruits ◽  
Anthocyanin Composition

Mulberry fruits are known as rich sources of anthocyanins and are consumed in syrup form after the addition of sugar and acid; however, there is little information on the anthocyanin composition and antioxidant activity of mulberries of different cultivars and their changes during processing. To address this, the antioxidant activity and anthocyanin composition of 12 cultivar mulberry fruit cultivars were investigated by high-performance liquid chromatography and ultra-high-performance liquid chromatography coupled with electrospray ionization/quadrupole time-of-flight. Additionally, different quantities of citric acid were used to evaluate antioxidant activities and anthocyanin composition of mulberry syrup. Sixteen anthocyanins were identified in mulberry fruits using accurate mass spectrometry. Several anthocyanins were tentatively identified for the first time in mulberry fruits and include: malvidin hexoside, cyanidin malonyl hexose hexoside, cyanidin pentoside, cyanidin malonyl hexoside, petunidin deoxyhexose hexoside, and cyanidin deoxyhexoside. The major anthocyanin in mulberries was cyanidin-3-O-glucoside, followed by cyanidin-3-O-rutinoside. Morus Alba L. Iksu showed the highest cyanidin-3-O-glucoside content (8.65 mg/g dry weight) among 12 mulberry fruit cultivars. As citric acid levels increased, mulberry syrup showed significantly higher antioxidant activity (p < 0.05).

scholarly journals Optimization of Gum Arabic and Starch-Based Edible Coatings with Lemongrass Oil Using Response Surface Methodology for Improving Postharvest Quality of Whole “Wonderful” Pomegranate Fruit

Coatings ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 442
Author(s):  
Tatenda Gift Kawhena ◽  
Umezuruike Linus Opara ◽  
Olaniyi Amos Fawole
Keyword(s):  
Weight Loss ◽  
Response Surface Methodology ◽  
Citric Acid ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Gum Arabic ◽  
Edible Coatings ◽  
Lemongrass Oil ◽  
Pomegranate Fruit ◽  
Response Variables

The effects of edible coatings based on gum arabic (GA) (0.5–1.5%), maize starch (MS) (0.5–1.5%), lemongrass oil (LO) (2–4%), and glycerol (GC) (0.5–1%) developed using response surface methodology (RSM) on “Wonderful” pomegranate fruit were studied. After 42 days of storage (5 ± 1 °C, 95 ± 2% RH) and 5 days at ambient temperature (20 ± 0.2 °C and 60 ± 10% RH), whole fruit were evaluated for weight loss (%) and pomegranate juice (PJ) for total soluble solids (°Brix), titratable acidity (% Citric acid), and antioxidant capacity. The optimization procedure was done using RSM and the response variables were mainly influenced by the concentrations of MS and GA. The optimized coating consisted of GA (0.5%), MS (0.5%), LO (3%), and GC (1.5%) with desirability of 0.614 (0—minimum and 1—maximum). The predicted values of response variables, for the coating were weight loss (%) = 5.51, TSS (°Brix) = 16.45, TA (% Citric acid) = 1.50, and antioxidant capacity (RSA = 58.13 mM AAE/mL PJ and FRAP = 40.03 mM TE/mL PJ). Therefore, the optimized coating formulation is a potential postharvest treatment for “Wonderful” pomegranate to inhibit weight loss and maintain overall quality during storage and shelf-life.

The antioxidant capacity of polysaccharide fromLaminaria japonicaby citric acid extraction

2013 ◽  
Vol 48 (7) ◽  
pp. 1352-1358 ◽  
Author(s):  
Jianghong Lu ◽  
Lijun You ◽  
Zongyi Lin ◽  
Mouming Zhao ◽  
Chun Cui
Keyword(s):  
Citric Acid ◽  
Antioxidant Capacity ◽  
Acid Extraction

scholarly journals Antioxidant and Physicochemical Properties of Hibiscus Sabdariffa Extracts from Two Particle Sizes

2016 ◽  
Vol 5 (2) ◽  
pp. 98 ◽  
Author(s):  
Sandro Cid-Ortega ◽  
José Á. Guerrero-Beltrán
Keyword(s):  
Citric Acid ◽  
Acid Solution ◽  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Distilled Water ◽  
Particle Sizes ◽  
Hibiscus Sabdariffa ◽  
Aqueous Extracts ◽  
Citric Acid Solution ◽  
Red Color

<p>The effect of average particle sizes (APS: 0.45 and 1.01 mm), solvent types (ST: distilled water, 2% citric acid solution, and 50% ethanol), and extraction times (ET: 40, 50, and 60 min) on the physicochemical properties, antioxidant capacity, and half maximal effective concentration (EC50) in calyces of Roselle (Hibiscus sabdariffa) was analyzed. The extracts obtained with distilled water and 2% citric acid solution had an intense red color which purities (C) were 78.5 ± 2.3 and 79.8 ± 2.2, respectively. The alcoholic extracts showed a dark red color (C = 75.9 ± 1.8). The alcoholic (820.2 ± 73.7 mg Trolox equivalents (TE)/100 g dry calyces) and acid extracts (773.34 ± 53.0 mg TE/100 g dry calyces) showed higher antioxidant capacity than the aqueous extracts (673.24 ± 116.0 mg TE/100 g dry calyces). The EC50 value was better for the alcoholic extracts, followed by the 2% citric acid extracts and finally by the aqueous extracts (13.4 ± 1.0, 14.9 ± 1.0, and 17.2 ± 1.2 mg of extract, respectively). According to results, the best antioxidant properties were achieved using an APS of 0.45 mm, 50:50% ethanol:water ratio, and ETs of 30 or 45 min.</p>

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