Thermal processing effects on the chemical constituent and antioxidant activity of s-alk(en)ylcysteine s-oxides (alliin) extract

LWT ◽  
2013 ◽  
Vol 51 (1) ◽  
pp. 309-313 ◽  
Author(s):  
Min Zhang ◽  
Na Lei ◽  
Tizheng Zhu ◽  
Zesheng Zhang
Keyword(s):  
Antioxidant Activity ◽  
Thermal Processing ◽  
Chemical Constituent ◽  
Processing Effects

Different thermal processing effects on peanut allergenicity

2018 ◽  
Vol 99 (5) ◽  
pp. 2321-2328 ◽  
Author(s):  
Tong Zhang ◽  
Yunfeng Shi ◽  
Yanqing Zhao ◽  
Jianying Wang ◽  
Minjia Wang ◽  
...  
Keyword(s):  
Thermal Processing ◽  
Processing Effects

scholarly journals Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing

2016 ◽  
Vol 23 (3) ◽  
pp. 265-276 ◽  
Author(s):  
Alifdalino Sulaiman ◽  
Mohammed Farid ◽  
Filipa VM Silva
Keyword(s):  
Antioxidant Activity ◽  
Electric Field ◽  
Sensory Analysis ◽  
Thermal Processing ◽  
Apple Juice ◽  
Treatment Time ◽  
Pulsed Electric Field ◽  
Color Difference ◽  
Soluble Solids ◽  
Total Color Difference

Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this study, Royal Gala apple juice was treated by thermosonication (TS: 1.3 W/mL, 58 ℃, 10 min), pulsed electric field (PEF: 24.8 kV/cm, 60 pulses, 169 µs treatment time, 53.8 ℃) and heat (75 ℃, 20 min) and stored at 3.0 ℃ and 20.0 ℃ for 30 days. A sensory analysis was carried out after processing. The polyphenoloxidase activity, antioxidant activity and total color difference of the apple juice were determined before and after processing and during storage. The sensory analysis revealed that thermosonication and pulsed electric field juices tasted differently from the thermally treated juice. Apart from the pulsed electric field apple juice stored at room temperature, the processed juice was stable during storage, since the pH and soluble solids remained constant and fermentation was not observed. Polyphenoloxidase did not reactivate during storage. Along storage, the juices’ antioxidant activity decreased and total color difference increased (up to 6.8). While the antioxidant activity increased from 86 to 103% with thermosonication and was retained after pulsed electric field, thermal processing reduced it to 67%. The processing increased the total color difference slightly. No differences in the total color difference of the juices processed by the three methods were registered after storage. Thermosonication and pulsed electric field could possibly be a better alternative to thermal preservation of apple juice, but refrigerated storage is recommended for pulsed electric field apple juice.

Thermal processing effects on the IgE-reactivity of cashew and pistachio

2018 ◽  
Vol 245 ◽  
pp. 595-602 ◽  
Author(s):  
Africa Sanchiz ◽  
Carmen Cuadrado ◽  
Maria Carmen Dieguez ◽  
Isabel Ballesteros ◽  
Julia Rodríguez ◽  
...  
Keyword(s):  
Thermal Processing ◽  
Ige Reactivity ◽  
Processing Effects

scholarly journals Study of Biological Activity and Chemical Constituent of Annona Reticulata

2016 ◽  
Vol 21 (1) ◽  
pp. 157-163 ◽  
Author(s):  
Bimala Subba ◽  
Pramod Aryal
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Column Chromatography ◽  
Authentic Sample ◽  
Chemical Constituent ◽  
Hexane Extract ◽  
Diffusion Method ◽  
Total Phenolic ◽  
Ic50 Value ◽  
Annona Reticulata

The methanol and hexane extract of leaf of Annona reticulata, vernacularly known as ‘Sareefa’ were subjected to biological assay and column chromatography respectively. Column chromatography of the hexane extract of the leaf of A. reticulata resulted in the isolation of one pure compound PF1. The compound PF1 was suggested as β-sitosterol by comparing TLC, IR and melting point with authentic sample. The antibacterial activity against two bacteria, Staphylococcus aureus (gram positive) and Escherichia coli (gram negative) was done by agar well diffusion method and Zone of Inhibition (ZOI) was observed. The ZOI obtained ranged from 8 to 12 mm. The methanol extract of leaf showed moderate antibacterial activity on comparison with standard antibiotic streptomycin. The Antioxidant activity of the extract was tested using scavenging activity of DPPH (1, 1-Diphenyl-2- Picrylhydrazyl) radical method. The IC50 value of A. reticulata was found (41 µg/ml). The standard compound has shown IC50 value as 120 µg/ml. The antimicrobial and antioxidant activity of the extract was positively associated with the total phenolic and flavonoid contents of the extract. This study revealed that methanolic leaf extract of A. reticulata comprise effective potential source of natural antioxidant, which might be helpful in preventing the progress of various oxidative stresses.Journal of Institute of Science and TechnologyVolume 21, Issue 1, August 2016, page: 157-163

scholarly journals Thermal Processing Effects on the Adhesive Strength of PS304 High Temperature Solid Lubricant Coatings

2002 ◽  
Vol 45 (4) ◽  
pp. 499-505 ◽  
Author(s):  
Christopher Dellacorte ◽  
Brian J. Edmonds ◽  
Patricia A. Benoy
Keyword(s):  
High Temperature ◽  
Adhesive Strength ◽  
Thermal Processing ◽  
Solid Lubricant ◽  
Processing Effects
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