scholarly journals Effect of the dehydration method of Hibiscus sabdariffa L. calyces on the quality of their aqueous extracts

2021 ◽  
pp. 159
Author(s):  
Yolanda Salinas Moreno ◽  
César Sánchez-Feria ◽  
María Del Carmen Ybarra-Moncada ◽  
Víctor Arturo González-Hernández ◽  
María Luisa Machuca-Sánchez
Keyword(s):  
Chemical Composition ◽  
Organic Acids ◽  
Titratable Acidity ◽  
Hibiscus Sabdariffa ◽  
Aqueous Extracts ◽  
Total Anthocyanins ◽  
Soluble Phenols ◽  
The One ◽  
Tropical Climates

Hibiscus sabdariffa L. is a plant from tropical climates, which produces, among other products, deep red calyces used to prepare refreshing drinks. The high humidity (85-87%) of the calyces at the time of harvest must be reduced to about 12% for handling and storage. The aim of the work was to evaluate the effect of the dehydration method of the calyces (sun drying, SD; air-drying, AD, at three temperatures: 50, 60 and 70 ºC) of three varieties of Hibiscus sabdariffa L. on the quality of their aqueous extracts. The quality was measured as a function of color), and chemical variables (titratable acidity, TA, total soluble phenols, TSP; total anthocyanins content TAC, and organic acids). The varieties used were Negra Quiviquinta (NQ) with dark red calyces, UAN-9 with light red calyces, and UAN-16, with white calyces. The dehydration method affected the quality of the extracts. The SD was the one that most affected the color and chemical variables. The color of the extracts was darker than that of the control while titratable acidity (TA) was reduced on average 40.6%. No effect of AD treatments was observed on these variables. On chemical composition, SD reduced TSP on average 15.3%, the most affected variety was UAN-16. In the varieties with red calyces, the average TAC reduction was 36.9%. Of the organic acids, the most affected were malic and succinic. As observed in physical variables, AD treatments showed little influence on chemical composition of calyces. Of the dehydration methods evaluated, the AD70°C rendered the best quality aqueous extract, in base of the variables evaluated.

scholarly journals Production, chemical composition, and quality of Arabic coffee subjected to copper doses

2018 ◽  
Vol 53 (4) ◽  
pp. 443-452 ◽  
Author(s):  
Herminia Emilia Prieto Martinez ◽  
José Soares de Lacerda ◽  
Junia Maria Clemente ◽  
Jaime Barros da Silva Filho ◽  
Adriene Woods Pedrosa ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Organic Acids ◽  
Titratable Acidity ◽  
Coffee Bean ◽  
Total Phenols ◽  
Cu Content ◽  
Coffee Beans ◽  
Total Titratable Acidity ◽  
Effect Of Copper

Abstract: The objective of this work was to evaluate the effect of copper on the chemical composition of coffee beans and on the quality of the beverage, relating both of them to the Cu leaf contents in coffee (Coffea arabica) plants. Coffee plants were grown in a hydroponic system containing 0.2, 0.4, 0.8, 1.6, and 3.2 μmol L-1 Cu until fruit setting. Coffee bean production was evaluated, and, after the cherries were dried, the following characteristics were determined: leaf Cu content; total titratable acidity; color index; electrical conductivity; leached K; polyphenol oxidase (PPO) activity; concentrations of caffeine, trigonelline, organic acids, total phenols, chlorogenic acids (3-CQA, 4-CQA, and 5-CQA), sucrose, glucose, arabinose, mannose, and galactose; and sensory quality of roasted beans. Cu increased bean yield, PPO activity, and the concentrations of organic acids, 3-CQA, sucrose, and arabinose. Total titratable acidity, total phenols, 4-CQA, and 5-CQA were reduced with increasing Cu doses. Leaf contents related to the maximum and minimum values of desirable and undesirable quality attributes ranged from 5.6 to 11.4 mg kg-1 Cu, respectively. Copper affects the production and chemical composition of coffee beans, and the attributes related to quality are maximized in plants with low leaf contents of the nutrient.

ACID METABOLISM OF McINTOSH APPLES DURING THEIR DEVELOPMENT ON THE TREE AND IN COLD STORAGE

1951 ◽  
Vol 29 (1) ◽  
pp. 79-90 ◽  
Author(s):  
G. Krotkov ◽  
D. G. Wilson ◽  
R. W. Street
Keyword(s):  
Chemical Composition ◽  
Organic Acids ◽  
Cold Storage ◽  
Malic Acid ◽  
Apple Juice ◽  
Acid Metabolism ◽  
Titratable Acidity ◽  
Physiological Age ◽  
A Value ◽  
Fruit Setting

From the time of fruit setting early in the spring and throughout the whole summer, samples of fruits were taken directly from the tree. In the fall several bushels of apples were picked and placed in cold storage. These constituted the source of material during the winter. Weekly samples of fruits were analyzed for pH and titratable acidity of their sap, and also for their organic acids content. Various stages in the acid metabolism of fruits were found to correspond chronologically very closely with those of carbohydrate and respiration. During the first two to four weeks of the fruit ontogeny, the pH of the apple juice falls rapidly to a value of about 2.8. Thereafter there is a slow, steady rise which continues until the next spring. This regularity makes the pH of the juice a better indicator of the physiological age of a fruit than either its chemical composition or respiratory rate. Initially, the malic acid content of a fruit is low, and some unknown organic acids predominate. This relation is reversed within the first two to four weeks of growth and during the rest of the ontogeny malic acid forms about 80% of the total organic acids of a fruit.

FALSIFICATION OF CITRUS JUICES

2021 ◽  
Vol 14 (3(53)) ◽  
pp. 71-78
Author(s):  
Anna Nikolaevna Lilishentseva ◽  
Karolina Vladimirovna Borovaya
Keyword(s):  
Organic Acids ◽  
Raw Materials ◽  
Titratable Acidity ◽  
Quality And Safety ◽  
Acid Ratio ◽  
Wide Range ◽  
Retail Outlets ◽  
Citrus Juices ◽  
Ph Level

The problem of falsification of juice products today is urgent due to the fact that this group of food products is consumed by all segments of the population. Today, at the same time as the presence of a wide range of juices in the modern market, it is quite difficult to identify them and prevent falsification. As a result, there is a need to strengthen control over the quality of juice products and to develop criteria for the authenticity of juices. The article presents the results of the study of the quality of orange juices purchased in the retail outlets in Minsk. In order to identify and detect falsification, a comprehensive assessment of juices was carried out. The author determined the main indicators of the quality and safety of juices such as dissolved solids, titratable acidity, pH level, sugar-acid ratio. However, due to the fact that these indicators can be easily adjusted by adding organic acids, sugars and other components, a study was carried out of such indicators as the content of oxymethylfurfural and formol index, which are the most difficult to falsify. Standard and common methods were used during the experiment. The quality assessment also included an analysis of the causes of deviations that could be found during the study. These causes may be explainable properties of raw materials or technological features of production.

scholarly journals Yield, Quality and Phytochemicals of Organic and Conventional Raspberry Cultivated in Chihuahua, Mexico

2018 ◽  
Vol 47 (2) ◽  
pp. 522-530 ◽  
Author(s):  
María N. FRIAS-MORENO ◽  
Guadalupe I. OLIVAS-OROZCO ◽  
Gustavo A. GONZALEZ-AGUILAR ◽  
Yael E. BENITEZ-ENRIQUEZ ◽  
Adriana PAREDES-ALONSO ◽  
...  
Keyword(s):  
Organic Amendments ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Organic Management ◽  
Conventional Agriculture ◽  
Two Systems ◽  
Total Anthocyanins ◽  
Phytochemical Compounds ◽  
Yield Quality

Raspberry production represents an alternative for farmers in the temperate zones of Mexico. Due to the environmental impact caused by conventional agriculture, there is currently greater demand for organic food in the national and international market. To achieve this need, new fertilization techniques based on organic amendments are being tested. In the present study, yields and quality were evaluated over a 3-year period (2015, 2016 and 2017) as well as the phytochemical compounds of the production in 2017, with management of organic versus conventional fertilization of raspberry crop in open field in Cuauhtémoc, Chihuahua, Mexico. During the three years of study, the conventional fertilization system obtained higher yields, compared to the organic one, with values of 2,698 and 2,351 g per linear meter in 2015, 2,423 and 1,301 g per linear meter in 2016 and the data for 2017 were 3,077 and 2,550 g per linear meter, respectively. Regarding quality, the results showed no statistical differences between the two systems of production about colour, firmness, total soluble solids, titratable acidity and pH of the fruit. Differently the composition of phytochemicals, phenols, flavonoids, total anthocyanins and antioxidant capacity was better under the organic management. In conclusion, the conventional system showed higher yields, the quality of the fruits was not different between the two systems, while the levels of phytochemicals were higher with the organic farming. Therefore, it is important to continue the research in order to improve soil fertility and achieve higher yields under the organic management.

SOME CLUSTER THINNING AND GIBBERELLIC ACID EFFECTS ON JUICE AND WINE QUALITY OF DE CHAUNAC GRAPES

1977 ◽  
Vol 57 (3) ◽  
pp. 643-646 ◽  
Author(s):  
D. F. WOOD ◽  
N. E. LOONEY
Keyword(s):  
Gibberellic Acid ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Juice Quality ◽  
Early Assessment ◽  
Wine Quality ◽  
Heavy Soil ◽  
Soil Site ◽  
The One

Thinning to one and two flower clusters per fruitful shoot significantly increased total soluble solids and total phenols but had no effect on titratable acidity of de Chaunac grapes in two vineyards differing widely in vine vigor and soil type. Treatment with 50 ppm gibberellic acid 10 days after bloom did not affect juice quality at either location. Grapes from the high vigor, heavy soil site were particularly high in titratable acidity, and potassium content was higher in berries from thinned vines in the same vineyard. An early assessment of wine quality showed the one-cluster treatment to be superior.

scholarly journals Evaluation of quality measurement of Olomouc cake of cheese (Olomoucké tvarůžky) during ripening

2012 ◽  
Vol 60 (5) ◽  
pp. 205-210 ◽  
Author(s):  
Daniela Strnadová ◽  
Hana Konečná ◽  
Miroslav Jůzl
Keyword(s):  
Chemical Composition ◽  
Chemical Analysis ◽  
Manufacturing Process ◽  
Dry Matter ◽  
Quality Measurement ◽  
Titratable Acidity ◽  
Summer Period ◽  
Brevibacterium Linens ◽  
Spring Period

Olomouc cake of cheese (Olomoucké tvarůžky) is smear-ripened cheese, which is produced from sour industrial curd. Brevibacterium linens, which are added during the production process, are reproducing and make gold-yellow smear cover. The aim of this work was to assess the chemical analysis of the quality of Olomouc cake of cheese. Changes in chemical composition were evaluated during different stages of production and at the same time it was detected whether changes in chemical composition during the manufacturing process are same in spring as well as in summer, without statistically significant differences. Dry matter of Olomouc cake of cheese was ranged from 35 % to 39 %. The increase of dry matter during production is evident, but these changes were in the most cases not statistically signifiant (P > 0.05). The value of titratable acidity of the cheese considerably changes during the manufacturing process, it has a decreasing tendency. Titratable acidity of cheese after shaping was 106.64 (136.12) SH and at the end of life it was 49.91 (65.06) SH. These changes were very highly statistically significant (P < 0.001). Increasing the dry matter of cheese is also proportionatelly increase content of salt in cheese, although this changes are not statistically significant (P > 0.05) in cheese from summer period. Content of salt is increased from 5.30 % to 5.98 %, respectively 6.10 %. In spring period the oposite changes in most cases occured (P < 0.001), it is increased from 4.27 % to 6.20 %, respectively 6.94 %. When the chemical composition of the cheese in spring and in summer period is compared, there are no significant changes (P > 0.05).

scholarly journals Assessment of tempranillo grapes quality in the vineyard by Vitur score-sheet

OENO One ◽  
2008 ◽  
Vol 42 (1) ◽  
pp. 59
Author(s):  
Javier Tardáguila ◽  
Fernando Martínez de Toda
Keyword(s):  
Chemical Composition ◽  
Reliable Method ◽  
Sugar Content ◽  
Growth Yield ◽  
Titratable Acidity ◽  
Wine Industry ◽  
Vitis Vinifera L ◽  
Score Sheet ◽  
Grape Quality ◽  
Total Anthocyanins

<p style="text-align: justify;"><strong>Aims</strong>: The main objective of this study is to determine whether the Vitur score-sheet could be applied as a reliable method for assessing winegrape quality in the vineyard.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Grape assessment of vineyards (Vitis vinifera L. 'Tempranillo') in the Rioja Appellation was performed by Vitur scoresheet, proposed by Tardáguila and Martínez de Toda (2005). Vegetative growth, yield components and the chemical composition of the grapes were also determined. Correlation analysis between vineyard variables and the chemical composition of the grapes were performed to identify characteristics associated with grape quality. The Vitur value was the studied parameter that displayed the best correlation with the chemical composition of the grapes. Vitur value was significantly correlated with extractable and total anthocyanins, total polyphenols index, sugar content, titratable acidity, tartaric acid and malic acid content.</p><p style="text-align: justify;"><strong>Conclusions</strong>: This article reports a new approach to winegrape assessment in the vineyard. The Vitur methodology was a fast and reliable method for assessing Tempranillo grape quality in the vineyard under Spanish conditions.</p><p style="text-align: justify;"><strong>Significance and impact of study</strong>: The results suggest that wine industry could use a Vitur methodology, as tool to classify grapes in a simple and rational manner before the harvest and winemaking</p>

CHANGES IN THE CHEMICAL COMPOSITION OF CONCORD GRAPES GROWN IN ONTARIO DURING RIPENING IN THE 1970 SEASON

1972 ◽  
Vol 52 (6) ◽  
pp. 863-868 ◽  
Author(s):  
TIBOR FULEKI
Keyword(s):  
Chemical Composition ◽  
Titratable Acidity ◽  
The Other ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Methyl Anthranilate ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Total Anthocyanins ◽  
Concord Grapes

Methyl anthranilate, soluble solids, titratable acidity, pH, and total anthocyanin content of Concord grapes was followed during ripening in the 1970 season. Methyl anthranilate content increased from 0.04 ppm on 27 August to 6.44 ppm on 26 October and declined thereafter. The maximum values for the other components examined were: total anthocyanins, 114 mg/100 g (30 Oct.); soluble solids, 16.4% (13 Oct.); titratable acidity (minimum), 9.45‰ (16 Oct.); and sugar/acid, 16.93 (16 Oct.).

scholarly journals Chemical composition and quality of sea buckthorn (Hippophae rhamnoides L.) berry processing products

2021 ◽  
Vol 27 (4) ◽  
Author(s):  
Aurelija Paulauskienė ◽  
Egidijus Zvicevičius ◽  
Vilma Atkočiūnienė
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Induction Period ◽  
Titratable Acidity ◽  
Sea Buckthorn ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Total Carotenoid Content

Research on the quality of sea buckthorn (Hippophae rhamnoides L.) berry processing products was done at Vytautas Magnus University Agriculture Academy in 2019. For the studies, the juice was squeezed from the defrosted sea buckthorn berries, and was stored in the refrigerator until separated into three fractions: solids, oil (oil No. 1) and juice. The berry cake remaining after squeezing the juice was dried and filled with unrefined sunflower oil. After 2 weeks, the oil (oil No. 2) was separated from the cake. The aim of the research was to determine the chemical composition and quality indices of sea buckthorn berry processing products. The content of soluble solids, titratable acidity, vitamin C and total carotenoid content were determined by standard methods in sea buckthorn juice, solids, berry press cake and in oil No. 1 and No. 2. The acid value, iodine value, peroxides value, induction period and colour of sea buckthorn berry oil No. 1 and No. 2 were determined. The research data were analysed by the factorial analysis of variance (ANOVA). Arithmetical means and standard deviation of the data were calculated. Statistical reliability was assessed by Fisher’s LSD test (P < 0.05). The results showed that the solids had 1.3-fold higher soluble solids content, 1.1-fold higher vitamin C, 2.5-fold total carotenoid content and 1.0-fold higher titratable acidity compared to juice. Oil No. 1 was characterized by a 1.88-fold bigger content of vitamin C and 2.9-fold higher titratable acidity. The total carotenoid content was 8.7% higher in oil No. 2. Oil No. 1 was less resistant to oxidative degradation because the induction period of this oil was shorter by 0.45 h and for a 26% higher amount of free fatty acids. However, a 12% higher peroxide content was found in oil No. 2. Oil No. 1 was brighter; the intensity of red and yellow colour of this oil was more intense.

scholarly journals THE FORMATION MECHANISMS OF COMPOSITION OF DRINKING GROUNDWATER OF THE Kyiv DEPOSIT (ON THE EXAMPLE OF THE OBOLON WATER INTAKE STRUCTURE)

2021 ◽  
pp. 24-46
Author(s):  
I.L Koliabina ◽  
V.M. Shestopalov ◽  
N.B. Kasteltseva
Keyword(s):  
Water Quality ◽  
Chemical Composition ◽  
Ion Exchange ◽  
Water Withdrawal ◽  
Formation Mechanisms ◽  
Rock System ◽  
Water Composition ◽  
The One ◽  
Intake Structure

This paper presents the results of the assessment of interactions in the water-rock system using an integrated approach including the balance method and the method of geochemical (thermodynamic) modelling. Assessment is carried out for conditions of Cenomanian-Callovian and Bajocian aquifers within the Obolon groundwater intake structure in Kyiv. The results obtained demonstrate that groundwater of the Cenomanian-Callovian and Bajocian aquifers within the Obolon groundwater intake structure differ in chemical composition, physicochemical conditions, and especially in the formation of water composition due to the interactions in the water-rock system. This paper proposes division of water into groups, taking into account both the features of chemical composition and its formation process. The water group characterized by anomalous ratio of chlorine and sodium is distinguished, as well as the possible formation mechanism of this water composition is proposed. The chemical composition of the waters of both aquifers meets the requirements of Ukrainian legislation for drinking water quality (GSanPiN 2.2.4-171-10). Groundwater quality of the Cenomanian-Callovian complex is shown to be higher than that of the Bajocian aquifer. For both aquifers, the water of higher quality is the one with cationic composition determined largely by ion exchange. The ion exchange processes can be controlled to a certain extent by regulating the water withdrawal from the wells, and hence the water quality can be regulated in this way as well. Another way to regulate water quality could be the mixing of water from two aquifers during water treatment, which would, on the one hand, compensate the insufficient water quality of individual aquifers and, on the other hand, provide for continuous well operation contributing to the maintenance of more or less stable physicochemical processes. However, these hypotheses require further detailed consideration and, if confirmed, a detailed justification of their feasibility.

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