scholarly journals Study of the Light Influence on the Walnuts Oil Quality

2019 ◽  
pp. 1-10 ◽  
Author(s):  
Elisavetra Sandulachi ◽  
Viorica Bulgaru ◽  
Pavel Tatarov
Keyword(s):  
Juglans Regia ◽  
Oil Quality ◽  
Experimental Studies ◽  
Oxidative Degradation ◽  
Statistical Processing ◽  
Storage Conditions ◽  
Biologically Active ◽  
Active Components ◽  
Walnut Oil

This paper represents a statistical processing of experimental studies on the influence of light on the quality of nut oil (Juglans regia L). The conformity of nut oil Calaras and Kogalniceanu, harvested in 2013 and 2015, was analyzed in the Republic of Moldova. The objective of this study was to determine effect of storage conditions (stored at light and dark) on the stability of walnut oil during storage by measuring the Peroxide Values (PV), Acid values (AV), Kinetic Study of Lypid Peroxidation A (PV), Reichert Meissl Number, Polenske Number, Specific Gravity and Refractive Index. The nut oil was obtained by cold pressing in the Department of Food Technology, TUM scientific laboratory, the storage time of nut oil samples in the dark and the light was 6 months, tempering 20-22ºC. The monitoring of the physicochemical indicators was carried out for 2 years in the Institutional project no. 11.817.04.40 Elaboration of methods for the walnut lipids protection (Juglans regia L.) of oxidative degradation, 2012-2014 and project no. 15.817.02.30A Methodological and technical elaboration for the modernization of the walnut processing technology (Juglans regia L.) with the use of biologically active components in functional food «NUCALIM-PROBIO» 2015-2018. It has been established that light is a determining factor in the quality of walnut oil at storage.

Effect of Storage Conditions on the Oil Quality of Chinese Tallow Tree Seeds

2008 ◽  
Author(s):  
Dorin Boldor ◽  
Beatrice Gabriela Terigar ◽  
Sundar Balasubramanian
Keyword(s):  
Oil Quality ◽  
Storage Conditions ◽  
Chinese Tallow Tree ◽  
Chinese Tallow ◽  
Tallow Tree ◽  
Tree Seeds

CONSUMER PROPERTIES OF PASTA WITH POWDER FROM MARIGOLD INFLORESCENCES (TAGETES L.)

2021 ◽  
Vol 40 (4) ◽  
pp. 102-112
Author(s):  
SHAPOVALOVA Nataliia ◽  
VEZHLIVTSEVA Svitlana ◽  
ANTIUSHKO Dmytro
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Plant Raw Materials ◽  
Active Substances

Background. The deficiency of essential nutrients in the human body is the root cause of reduced efficiency, general resistance of the body to various diseases. That is an urgent problem in the context of the spread of coronavirus infection. In this regard, the search for opportunities to meet the needs of the population in food products that contain biologically active substances (BAS) through the use of high-value and at the same time available plant raw materials is extremely important. Marigolds attract special attention among such raw materials. The aim of the work is to study the chemical composition and evaluate the consumer properties of Tagetes L. varieties, zoned in the Kiev region, to prove the possibility of increasing the biological value of pasta by adding to their recipe powder from marigold inflorescences. Materials and methods. The object of research is pasta of B group (noodles). Inflorescences of marigolds of different varieties gathered during the flowering period in July-September 2019–2020 in the territory of Vasylkiv and Obukhiv districts of Kyiv region, Ukraine were used as enriching plant raw materials. The quality of finished pasta was assessed by organoleptic and physicochemical indexes (moisture content and titratable acidity). The content of mineral elements in the fine powder of marigold inflorescences was determined on the EXHERT-3L device, the quantitative composition and BAS identification – by spectrophotometric analysis on the device Specord-200 Analytic Jena UV-vis. The integrated quality index of pasta products was calculated taking into account the importance factors of individual indexes. Results. Comparing the obtained results, we can state that all the studied varieties – Gold Kopfen, Orange Flame, Hawaii, Equinox are characterized by high biological value, regardless of the area of collection. As a result of calculated and experimental studies it was determined that the addition of 7 % of the supplement does not provide the required supply of vitamins and minerals. Replacing the flour in the recipe by 20 % significantly improves the mineral composition, but deteriorates the taste and aromatic properties of pasta. The most optimal and rational amount of added additive is 15 %, as it improves the organoleptic properties of pasta and enriches their BAS. Conclusion. The usage of non-traditional vegetable raw materials, in particular powder from marigold inflorescences, which is rich in biologically active substances, allows not only to expand the range, improve the quality of finished products, but also increase the biological value of the product. The optimal amount of additive –powder from marigold inflorescences, was defined. It is 15 % by weight of flour in the production of noodles. This concentration allows not only to improve the organoleptic properties, but also to increase the content of biologically active substances – vitamins, micro- and macronutrients. The usage of non-traditional natural raw materials (powder from marigold inflorescences) allows to abandon artificial colorsand give the finished pasta a pleasant colorand aroma.

The quality of pork when included in the diet of the drug Permaite

2021 ◽  
pp. 3-11
Author(s):  
N. I. Kulmakova ◽  
L. B. Leontiev
Keyword(s):  
Dry Matter ◽  
Silicon Oxide ◽  
Experimental Studies ◽  
Live Weight ◽  
Biologically Active ◽  
Potassium Oxide ◽  
Control Group ◽  
Chuvash Republic ◽  
On Farm

It is well known that the growth rate of an animal depends on the level of feeding. However, the diets used in farms do not always meet the body’s needs for biologically active substances. In recent years numerous studies have been conducted to study the eff ect of natural and synthetic complex biologically active drugs on the productivity, metabolism of pigs and the quality of the products obtained. The imbalance or lack of certain nutrients in the diet reduces the productivity of animals, reduces the conversion of feed. The purpose of our research was to study the effect of the drug Permaite included in the diet of pigs on some indicators of the quality and safety of pork. Permaite is a standardized zeolite-containing trepel of the Chuvash Republic. Its chemical composition is (%): silicon oxide – 64,39, iron oxide – 3,25. aluminum oxide – 8,42, titanium oxide – 0,45, calcium oxide – 7,74, calcium carbonate – 14,7, magnesium oxide – 1,71, potassium oxide – 1,81, sodium oxide – 0,03, phosphorus pentoxide – 0,20 and other impurities – 11,9. Experimental studies have been conducted on 2 groups of pigs on rearing and subsequent fattening. Pigs of the experimental group have been received the main diet with the inclusion of the drug Permaite at a dose of 3 % to the dry matter of the main diet in the form of a fraction of 0,1–0,3 mm. The drug has been prescribed once a day in a mixture with compound feed for 60 days. The control group of pigs during this period was on farm diet without the inclusion of the drug. Upon reaching the live weight of 100–110 kg the pigs have been sent for slaughter. The results of the research allow us to conclude that the inclusion of the drug Permaite in the dose of 3 % to the dry matter of the main diet provides the increase in the nutritional, biological, energy value, technological properties and safety of pork.

Oil Quality of Chinese Tallow Tree Seeds Under Different Storage Conditions

2009 ◽  
Author(s):  
Dorin Boldor ◽  
Beatrice Gabriela Terigar ◽  
Sundar Balasubramanian
Keyword(s):  
Oil Quality ◽  
Storage Conditions ◽  
Chinese Tallow Tree ◽  
Chinese Tallow ◽  
Tallow Tree ◽  
Tree Seeds

scholarly journals Comparison of fatty acids, cholesterol, fat soluble vitamins and carotenoids content of skin and edible tissue of farmed African catfish (Clarias gariepinus, Burchell 1822)

2018 ◽  
Vol 29 (1) ◽  
pp. 41-47 ◽  
Author(s):  
Albena Merdzhanova ◽  
Diana A. Dobreva ◽  
Veselina Panayotova
Keyword(s):  
Fatty Acids ◽  
Lipid Extraction ◽  
Clarias Gariepinus ◽  
Dietary Lipids ◽  
Biologically Active ◽  
African Catfish ◽  
Active Components ◽  
Edible Tissue ◽  
Fat Soluble Vitamins

Abstract African catfish (Clarias gariepinus) is new species for the Bulgarian market. It is a valuable source of biologically active components that play an important role in human diet, but there is lack of information for the quality of its dietary lipids. This study focuses on the assessment of skin and edible tissue lipid quality of farmed African catfish based on lipid content and detailed fatty acids, fat-soluble vitamins, cholesterol and carotenoids composition. Fatty acid composition was determined by gas chromatography with mass spectrometer (GC/MS) after lipid extraction. Vitamins A, D3 and E, beta-carotene, astaxanthin and cholesterol were analyzed simultaneously using high performance liquid chromatography (HPLC) with ultraviolet and fluorescence detectors. Lipids, cholesterol, astaxanthin and monounsaturated fatty acids (MUFA) were significantly higher in skin, whereas vitamin A and E, polyunsaturated fatty acids (PUFA) were higher in muscle tissue. Vitamin D3 showed comparable amounts in both tissues. Eicosapentaenoic acid (C20:5n3) and docosahexaenoic acid (C22:6n3) which are important indicators for fish lipids quality presented significantly high amounts. A portion of 100 g filet without skin contains approximately 600 mg. Results confirmed that African catfish meat - with or without the skin, can be valuable and preferable source of biologically active lipids.

scholarly journals Infrared Authentication of Ginseng Species: The Use of the 2-6PC Rule

2009 ◽  
Vol 92 (2) ◽  
pp. 672-679 ◽  
Author(s):  
Kevin Yi-Lwern Yap ◽  
Tommy Kok Henglai ◽  
Sui Yung Chan ◽  
Chu Sing Lim
Keyword(s):  
Calcium Oxalate ◽  
Screening Tool ◽  
Chemical Constituents ◽  
Effective Means ◽  
Biologically Active ◽  
Rapid Screening ◽  
Active Components ◽  
Herbal Products ◽  
Consumer Safety

Abstract The quality of herbal products is important for ensuring efficacy and consumer safety. Traditional methods of authenticating herbs like ginseng via their morphology are hardly reliable. Different chemical constituents in herbs like ginseng tend to exhibit characteristic IR fingerprints that enable their identification. We previously introduced an IR-based protocol known as the 2-6PC rule to categorize and identify ginseng and its products, as well as distinguishing it from morphological fakes. Here, we describe the use of this rule as a rapid and effective means of analyzing the IR spectral fingerprints of the biologically active components of ginseng, as well as distinguishing among its species. Our results show that Panax ginseng, P. quinquefolius, and P. notoginseng can be differentiated from each other. Our results also indicate the presence of starch, carbohydrates, calcium oxalate, and ginsenosides Re and Rg1 in commercial ginseng roots sold in Singapore. This work effectively demonstrates the usefulness of the 2-6PC rule as a rapid screening tool in the authentication of ginseng species.

scholarly journals An enhanced technology of pear compote production through direct blanching with sugar syrup in glass jars and a device for its implementation

2020 ◽  
Vol 161 ◽  
pp. 01049
Author(s):  
Magomed Akhmetov ◽  
Amiiat Demirova ◽  
Zaurbek Abdulkhalikov ◽  
Tatiana Daudova ◽  
Leila Daudova
Keyword(s):  
Comprehensive Evaluation ◽  
Experimental Studies ◽  
Point Of View ◽  
Biologically Active ◽  
Heat Transfer Fluid ◽  
Active Components ◽  
Treatment Regimes ◽  
Sugar Syrup ◽  
Heat Treatment Regimes ◽  
Technical Solutions

In this article we review and propose new technical solutions to improve the production technology of pear compote with the use of a new method of advanced preparation of fruits through blanching them with sugar syrup in glass jars and accelerated pasteurization modes. The effectiveness of the use of blanching fruits in sugar syrup directly in jars after packing and before filling with syrup, as opposed to blanching them in various technological liquids, is scientifically substantiated. To implement this method, a device for heating fruits in jars in heat transfer fluid has been developed and used. The use of blanching fruit in sugar syrup in jars and accelerated heat treatment regimes intensifies the thermal processing and, as a result, reduces the duration of pasteurization regimes and improves the product quality from the point of view of biologically active components contents. It was revealed that blanching the fruit in jars with 5% sugar syrup at a temperature of 95 °C followed by a syrup with a temperature of 98 °C provides the initial temperature of the product in a jar of 75–76 °C, while according to traditional technology the temperature of the product before sealing is within 45–48 °C. Based on the experimental studies, new modes of pasteurization of pear compote have been developed, taking into account the increased temperature of the product in the jars before sealing. Comprehensive evaluation of the results of the studies allows us to conclude that the implementation of the proposed technical solutions in the production of pear compote, as ensuring the safety of the finished product and improving its quality, is effective.

scholarly journals Rutin Content in Buckwheat Enriched Bread and Influence of its Consumption on Plasma Total Antioxidant Status

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S236-S240 ◽  
Author(s):  
T. Bojňanská ◽  
H. Frančáková ◽  
P. Chlebo ◽  
A. Vollmannová
Keyword(s):  
Antioxidant Status ◽  
Total Antioxidant Status ◽  
Biologically Active ◽  
Active Components ◽  
Overall Acceptability ◽  
Total Antioxidant ◽  
Acceptability Rating ◽  
Baked Products ◽  
Plasma Total Antioxidant Status

The goal of this study is the evaluation of enriched bread prepared with an addition of buckwheat as a source of biologically active components in nutrition. Experimental pastry was baked using buckwheat wholegrain flour blended with wheat flour in different portions (10%, 20%, 30%, 40% and 50%) in order to observe the influence of buckwheat addition on dough processing and the quality of the final baked products. Taking into account the overall acceptability rating, it was concluded that bread with an addition of up to 30% of buckwheat could be baked with satisfactory evaluation results. The content of rutin in loaves in a consumable form prepared with a buckwheat addition varied between 7.76 mg/kg and 26.90 mg/kg. The clinical study which followed the baking experiment was based on the consumption of enriched bread (30% buckwheat, between 34.7 mg/kg and 38.2 mg/kg rutin content in dry matter) by a group of volunteers during a period of four weeks. The results approved the increase of the total antioxidant status thanks to the buckwheat enriched bread consumption from the value of 1.135 ± 0.066 mmol/dm<sup>3</sup> at the beginning of the study to 1.46 ± 0.083 mmol/dm<sup>3</sup> at the end of the study, i.e. significant differences.

scholarly journals Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1945
Author(s):  
Soraya Mousavi ◽  
Roberto Mariotti ◽  
Vitale Stanzione ◽  
Saverio Pandolfi ◽  
Valerio Mastio ◽  
...  
Keyword(s):  
Olive Oil ◽  
Low Temperatures ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Storage Conditions ◽  
Legal Limits ◽  
The Stability ◽  
Storage Temperatures

The extent and conditions of storage may affect the stability and quality of extra virgin olive oil (EVOO). This study aimed at evaluating the effects of different storage conditions (ambient, 4 °C and −18 °C temperatures, and argon headspace) on three EVOOs (low, medium, and high phenols) over 18 and 36 months, analyzing the main metabolites at six time points. The results showed that low temperatures are able to maintain all three EVOOs within the legal limits established by the current EU regulations for most compounds up to 36 months. Oleocanthal, squalene, and total phenols were affected by storage temperatures more than other compounds and degradation of squalene and α-tocopherol was inhibited only by low temperatures. The best temperature for 3-year conservation was 4 °C, but −18 °C represented the optimum temperature to preserve the organoleptic properties. The present study provided new insights that should guide EVOO manufacturers and traders to apply the most efficient storage methods to maintain the characteristics of the freshly extracted oils for a long conservation time.

scholarly journals Comparison of the Oil Quality of Light and Dark Walnuts under Different Storage Conditions

2021 ◽  
Vol 70 (5) ◽  
pp. 615-632
Author(s):  
Aysun Yurdunuseven Yıldız ◽  
Hakan Karaca
Keyword(s):  
Oil Quality ◽  
Storage Conditions
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