Analysis of reducing sugars, organic acids and minerals in 15 cultivars of jujube (Ziziphus jujuba mill.) fruits in China

2018 ◽  
Vol 73 ◽  
pp. 10-16 ◽  
Author(s):  
Lina Wang ◽  
Haiyan Fu ◽  
Weizheng Wang ◽  
Yaqi Wang ◽  
Fuping Zheng ◽  
...  
Keyword(s):  
Organic Acids ◽  
Reducing Sugars ◽  
Ziziphus Jujuba

scholarly journals Influence of ozone on properties of jams

2011 ◽  
Vol 20 (No. 3) ◽  
pp. 113-115
Author(s):  
Ľ. Polívka ◽  
E. Fendrich ◽  
B. Škárka
Keyword(s):  
Organic Acids ◽  
Reducing Sugars ◽  
Ph Value

The influence of ozone on some properties of fruit jams was studied. Ozone did not influence the pH value, the contents of reducing sugars and organic acids, or the sensoric properties of the fruit jams tested. It may be used as a source of sterile air over the jam surfaces in yoghurt production.  

scholarly journals Variation of Bioactive Compounds and Antioxidant Activity of Jujube (Ziziphus jujuba) Fruits at Different Stages of Ripening

2018 ◽  
Vol 46 (1) ◽  
pp. 134-137 ◽  
Author(s):  
Sina COSMULESCU ◽  
Ion TRANDAFIR ◽  
Violeta NOUR ◽  
Gheorghe ACHIM ◽  
Mihai BOTU ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Organic Acids ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Ripening Stage ◽  
Total Flavonoids Content ◽  
Ziziphus Jujuba

Fruits of two jujube (Ziziphus jujuba Mill.) cultivars were collected at four stages of ripening and analyzed in terms of chemical compounds. The cultivars were grown under the climatic conditions of the Sub-Carpathian area Ramnicu-Valcea in Romania (45°6′17″N, 24°22′32″E). Total phenols content, total flavonoids content, organic acids from jujube fruits and related antioxidant activities were investigated during the ripening stages. The antioxidant activity of alcoholic extracts was investigated by the 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method. Total phenolic content was determined by using the Folin-Ciocalteu assay, while determination of flavonoids was done by aluminium nitrate colorimetric method, and organic acids were separated by reversed phase chromatography. The results obtained have indicated significant differences (p < 0.05) found in bioactive compounds and antioxidant activity, depending on cultivars and ripening stage. Total phenolic content ranged from 1634.44 to 472.38 mg GAE/100 g in methanolic extracts of the two varieties studied, while total flavonoids content ranged from 19.9 to 48.5 mg QE/100 g. As regards the influence of ripening stage, the results show that the highest antioxidant activity was recorded in the stage of white maturity. The impact of maturity stage was significant on organic acid distribution of jujube extracts, and ascorbic acid is the major organic acid found in jujube fruits, followed by malic acid and lactic acid. Jujube fruits are rich in bioactive compounds and can be a complement in human’s healthy eating.

scholarly journals Fermentation of Cucumber Extract with Hydromagnesite as a Neutralizing Agent to Produce an Ingredient for Dermal Magnesium Products

Materials ◽  
2019 ◽  
Vol 12 (10) ◽  
pp. 1701
Author(s):  
Van Khanh Nguyen ◽  
Tam Tran ◽  
Tony Crimmins ◽  
Van-Tri Luong ◽  
Ho Young Kang
Keyword(s):  
Lactic Acid ◽  
Organic Acids ◽  
Human Skin ◽  
Reducing Sugars ◽  
Skin Diseases ◽  
Essential Element ◽  
Minor Amount ◽  
Acid Fermentation ◽  
Product Lines ◽  
Neutralizing Agent

Magnesium is an essential element involved in various biochemical processes in the human body. In addition to oral supplementation, topical magnesium application is another conventional form of magnesium delivery for the treatment of skin diseases and muscle inflammation. Cucumber extract is a well-known superfood for human skin. It has been widely used in various skincare product lines because of its known benefits to the skin. The benefit of cucumber extract to the human skin would be significantly enhanced if the cucumber extract was fermented to convert the reducing sugars to beneficial organic acids. In this study, we developed a protocol for lactic acid fermentation of cucumber extract using hydromagnesite as a neutralizing agent. Various lactic acid bacteria were screened for fermentation of cucumber extract. The best fermenting performance was observed with Lactobacillus paracasei, which could convert approximately 13 g/L of reducing sugars (glucose and fructose) to lactic acid and a minor amount of acetic acid within 2 days of incubation. The final fermented cucumber extract contains magnesium in the form of salts of organic acids, which have high absorption ability and bioavailability. The product is a potent ingredient for producing dermal magnesium products.

Análise Fitoquímica Preliminar de Extratos Foliares de Orchidaceas (Cattleya walkeriana Gardner), (Oncidium cebolleta Sw.), (Encyclia linearifolioides Kraenzl.) e (Polystachya concreta (Jacq.) Garay & H. R. Sweet)

2019 ◽  
Vol 23 (1) ◽  
pp. 16
Author(s):  
Antonio Carlos Pereira de Menezes Filho ◽  
Carlos Frederico de Souza Castro
Keyword(s):  
Organic Acids ◽  
Condensed Tannins ◽  
Cardiac Glycosides ◽  
Reducing Sugars ◽  
Cerrado Biome ◽  
Phytochemical Composition ◽  
Ethanolic Extracts ◽  
Brazilian Flora ◽  
Chemical Groups

As orquídeas são espécies da flora brasileira que merecem atenção quanto ao uso fitoterápico. Este estudo objetivou avaliar por meio de análises fitoquímicas preliminares, os principais grupos químicos que compõem os extratos etanólicos foliares de C. walkeriana, O. cebolleta, E. linearifolioides e P. concreta encontradas no bioma Cerrado. Foram preparados extratos etanólicos foliares e avaliados para os testes de identificação para compostos, ácidos orgânicos, açúcares redutores e não redutores, alcaloides, flavonoides, saponinas espumídicas, cumarinas, glicosídeos cardíacos, fenólicos simples, taninos, polissacarídeos, purinas, catequinas, derivados de quininas, depsídeos e depsidonas, compostos antraquinônicos e duplas olefínicas. Os resultados foram positivos para ácidos orgânicos, açúcares redutores e não redutores, alcaloides, flavonoides, saponinas, cumarinas, glicosídeos cardíacos apenas na reação de Raymond-Marthoud, fenólicos, taninos condensados, depsídeos e depsidonas e duplas olefínicas. Este trabalho apresenta dados inéditos para a composição fitoquímica preliminar das espécies de Orchidaceae avaliadas. Palavras-chave: Prospecção Fitoquímica. Orquídeas. Fenólicos. AbstractOrchids are species of Brazilian flora that deserve attention regarding phytotherapeutic use. This study aimed to evaluate through  preliminary phytochemical analyzes the main chemical groups that compose the foliar ethanolic extracts of C. walkeriana, O. cebolleta, E. linearifolioides and P. concreta found in the Cerrado biome. Foliar ethanolic extracts were prepared for the identification tests for compounds, organic acids, reducing and non-reducing sugars, alkaloids, flavonoids, foamy saponins, coumarins, cardiac glycosides, simple phenolics, tannins, polysaccharides, purines, catechins, depsides and depsidones, anthraquinone compounds and olefinic doublets. The results were positive for organic acids, reducing and non-reducing sugars, alkaloids, flavonoids, saponins, coumarins, cardiac glycosides only in the Raymond-Marthoud reaction, phenolics, condensed tannins, depsides and depsidones and olefinic doubles. This work presents unpublished data for the preliminary phytochemical composition of the Orchidaceae species evaluated. Keywords: Phytochemical Prospecting. Orchids. Phenolics.

Quantitative Determination of Sugars in Fruits by GLC Separation of TMS Derivatives

1970 ◽  
Vol 53 (6) ◽  
pp. 1198-1202 ◽  
Author(s):  
David A Klixe ◽  
Enrique Fernandez-flores ◽  
Arthur R Johnson
Keyword(s):  
Organic Acids ◽  
Quantitative Determination ◽  
Quantitative Method ◽  
Reducing Sugars ◽  
Internal Standard ◽  
Lead Salts ◽  
Fruit Samples ◽  
Tms Derivatives ◽  
General Method

Abstract A rapid quantitative method for the determination of sugars in fruits is described. Sugars are converted into trimethylsiJyl derivatives after separating interfering organic acids by precipitation as lead salts. Fructose, glucose, sucrose, and sorbitol are measured by using ∝-D-glucoheptose as a n internal standard. Twenty-eight authentic fruit samples were analyzed. Recovery studies were made anil results compared with those obtained by using the AOAC Munson-Walker general method for reducing sugars.

Biochemical Changes during Alcoholic Fermentation in the Production of ``Tchapalo'', a Traditional Sorghum Beer

2008 ◽  
Vol 4 (7) ◽  
Author(s):  
Marcellin Koffi Djè ◽  
Kouadio Florent N'Guessan ◽  
Theodore N'Dede Djeni ◽  
Thomas Adjehi Dadie
Keyword(s):  
Acetic Acid ◽  
Organic Acids ◽  
Product Quality ◽  
Alcoholic Fermentation ◽  
Reducing Sugars ◽  
Empirical Process ◽  
Small Scale ◽  
Scale Production ◽  
Traditional Process

The production of tchapalo remains more or less an empirical process. For the improvement of the product quality, there is a need of more knowledge on this traditional process and the beer characteristics. The alcoholic fermentation is one of the most steps which most determines the quality of the beer. In this study, the characteristics of the traditional starter and the evolution of temperature, ethanol, sugars and organic acids were assessed at small-scale production during alcoholic fermentation of tchapalo. Brewers used traditional starter at the rate of 0.76-0.88 % when it was dried or at 2.38 % when it was not. When the wort was at 36.6-39.3 °C, the starter was added to initiate the fermentation. Temperature decreased to 34.6-36.5 °C at the end of the fermentation which was concluded after 7.6 h to 8.4 h. Sugars were consumed during the fermentation but it remained 12.9 to 16.57 g/L of reducing sugars and 8.02 to 9.12 °Brix of TSS in the final product. Ethanol content increased from 0.02-0.35 % (v/v) in the wort to 3.5-4.59 % in the beer. The oxalic, citric, tartaric, malic, lactic, fumaric and propionic acids were found in the wort and in tchapalo and increased or decreased during fermentation differently from one site to another. But, the acetic acid was not always detected in both the wort and the beer.

Composition and Characteristics of Yam Juice Fermented by Lactobacillus plantarum and Streptococcus thermophilus

2018 ◽  
Vol 14 (11-12) ◽  
Author(s):  
Wenxue Chen ◽  
Jianzhong Zhu ◽  
Hui Niu ◽  
Yizhe Song ◽  
Weimin Zhang ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Organic Acids ◽  
Lactobacillus Plantarum ◽  
Sensory Analysis ◽  
Reducing Sugars ◽  
Antioxidative Activity ◽  
Intestinal Flora ◽  
Streptococcus Thermophilus ◽  
Total Phenolic ◽  
Positive Effects

Abstract In this study, Lactobacillus plantarum (LP), alone or in combination with Streptococcus thermophilus, was used to ferment yam juice. Changes in the composition (phenols, organic acids, reducing sugars and volatile substances) and functional characteristics (antioxidative activity and ability to regulate the intestinal flora) of yam juice during fermentation were investigated. The results showed that the total phenolic (TP) content increased from 201.27 to 281.27 and 285.77 μg/mL for LP- and L. plantarum and S. thermophilus (LPST)-fermented yam juice, respectively. The antioxidative activity of yam juice improved significantly after fermentation, highly correlating with its TP content. In addition, LP- or LPST-fermented yam juice had positive effects on members of the human intestinal flora, improving the activity of Bifidobacterium and inhibiting the growth of Escherichia coli. Sensory analysis showed that LPST-fermented yam juice had a highest score. The results of this study showed that fermented yam juice can serve as a healthy beverage for consumers with low immunity or an imbalance of the intestinal flora.

scholarly journals Análise Fitoquímica dos Extratos Etanólicos de Euphorbia splendens (Borjer ex. Hooke) e Hyptis suaveolens (L.) Poit

2019 ◽  
Vol 23 (2) ◽  
pp. 98
Author(s):  
Antonio Carlos Pereira de Menezes Filho ◽  
Carlos Frederico de Souza Castro
Keyword(s):  
Organic Acids ◽  
Cardiac Glycosides ◽  
Reducing Sugars ◽  
Ornamental Plant ◽  
Important Data ◽  
Phytochemical Composition ◽  
Hyptis Suaveolens ◽  
Ethanolic Extracts ◽  
Chemical Groups ◽  
Positive Results

Há séculos plantas são utilizadas como meio para tratar doenças que afligem os humanos e animais, no entanto, ainda pouco se conhece sobre os efeitos fitoterapêuticos de plantas utilizadas no paisagismo e como invasoras de áreas de pastagens. Este estudo objetivou avaliar, por meio de análises fitoquímicas preliminares, os principais grupos químicos que compõem os extratos etanólicos de Euphorbia splendens, planta ornamental utilizada em vias públicas e Hyptis suaveolens, conhecida por mata-pasto, amplamente encontrada em pastagens do Cerrado. Foram preparados extratos etanólicos das raízes, das folhas, das flores e das sementes, os quais foram avaliados por testes de identificação para compostos, ácidos orgânicos, açúcares redutores e não redutores, alcaloides, flavonoides, saponinas espumídicas, cumarinas, glicosídeos cardíacos, fenólicos simples, taninos, polissacarídeos, purinas, catequinas, derivados de quininas, depsídeos e depsidonas, compostos antraquinônicos e duplas olefínicas. Os resultados foram positivos para ambas as espécies para ácidos orgânicos, açúcares redutores e não redutores, alcaloides, flavonoides, saponinas, cumarinas, glicosídeos cardíacos, fenólicos, taninos condensados, depsídeos e depsidonas e duplas olefínicas. Não foram observados resultados positivos para benzoquinonas, naftoquinonas, fenantraquinonas e antraquinonas. Estas análises preliminares resultaram em importantes dados sobre a composição fitoquímica das espécies E. splendens e H. suaveolens. Palavras-chave: Ácidos Orgânicos. Açúcares Redutores. Cumarinas. Abstract Plants have for centuries been used as a means to treat diseases that afflict humans and animals, but little is known about the phytotherapeutic effects of plants used in landscaping and as  pasture areas invaders. The objective of this study was to evaluate the main chemical groups that compose the ethanolic extracts of Euphorbia splendens, an ornamental plant used in public roads and Hyptis suaveolens, known as mata-pasto, widely found in pastures of  Cerrado, through preliminary phytochemical analyzes. Ethanolic extracts of roots, leaves, flowers and seeds were prepared and tested for compounds, organic acids, reducing and non-reducing sugars, alkaloids, flavonoids, foamy saponins, coumarins, cardiac glycosides, simple phenolics, tannins, polysaccharides, purines, catechins, quinine derivatives, depsides and depsidones, anthraquinone compounds and olefinic doublets. The results were positive for both species for organic acids, reducing and non-reducing sugars, alkaloids, flavonoids, saponins, coumarins, cardiac glycosides, phenolics, condensed tannins, depsides and depsidones and olefinic doubles. No positive results were observed for benzoquinones, naphthoquinones, phenanthraquinones, and anthraquinones. These preliminary analyzes resulted in important data on the phytochemical composition of the species Euphorbia splendens and Hyptis suaveolens. Keywords: Coumarins. Organic Acids. Reducing Sugars.

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