scholarly journals Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production

2020 ◽  
Vol 2020 ◽  
pp. 1-15
Author(s):  
Zenebe Tadesse Tsegay ◽  
Solomon Mengistu Lemma
Keyword(s):  
Fermentation Process ◽  
Fruit Juice ◽  
Lantana Camara ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Wine Quality ◽  
Wine Production ◽  
Cactus Pear ◽  
Response Surface Optimization

Fermenting blended fruits has been used to improve fruit wine quality. Cactus pear and Lantana camara fruits have well-known nutritive and health benefits. The purpose of this study was to investigate cactus wine quality improvement by applying response surface optimization method of cactus pear and Lantana camara fruits juice fermentation process. Wine quality responses were optimized at an experimental strategy developed using central composite rotatory design by varying fermentation process variable temperature, inoculum, and Lantana camara fruit juice concentration for six days. The developed fermentation models were significant (p<0.01) to predict alcohol, total phenol content, and sensory property of the final wine accurately. From the statistics calculations, fermentation temperature of 24.8°C, inoculum concentration 10.16% (v/v), and Lantana camara fruit juice concentration of 10.66% (v/v) were the overall optimum values to produce cactus pear fruit wine with alcohol 9.53±0.84% (v/v), total phenol content 651.6±54 (mg L-1 equivalent to gallic acid), and sensory value of 8.83±0.29. The Lantana camara fruit juice concentration added had shown significant (p<0.05) enhancement on total phenol content and sensory values of the final wine. The results can be used for large-scale wine production in order to reduce its postharvest losses.

scholarly journals Physicochemical and Sensory Properties of Wine Produced from Blended Cactus Pear (Opuntia ficus-indica) and Lantana camara (L. camara) Fruits

2019 ◽  
Vol 2019 ◽  
pp. 1-11
Author(s):  
Zenebe Tadesse Tsegay ◽  
Kidu Mezgebe Gebremedhin
Keyword(s):  
Citric Acid ◽  
Organic Acid ◽  
Fruit Juice ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Lantana Camara ◽  
Total Phenol ◽  
Cactus Pear ◽  
Inoculum Concentration ◽  
Postharvest Loss

Blending different fruits as well as adding medicinal herbs improves important physicochemical and sensorial properties of fruit wine. The present study aimed at investigating prominent physicochemical and sensory properties of wine produced from cactus pear and Lantana camara fruit juice blend. Both fruit juices were characterized based on pH, sugar, titratable acidity, total phenol, and organic acid contents. The fermentation process was made at previously optimized fermentation temperature of 24.8°C, pH of 3.4, inoculum concentration (Saccharomyces cerevisiae) of 10.16% (v/v), and Lantana camara fruit juice concentration of 10.66% (v/v). The final wine was characterized as having pH of 3.47 ± 0.04, 4.6 ± 0.02 g/L sugar equivalent to dextrose, 0.33 ± 0.006% titratable acidity (w/v citric acid), total phenol of 696.1 ± 22.1 mg/L equivalent to gallic acid, and 4.35 ± 0.4 mg/mL organic acid equivalent to citric acid composition. Predominant color intensity, ethanol, methanol, total sulfite, and sensory value of the final wine were measured as 48.07 ± 2.66% of yellowish color, 8.6 ± 0.68% (v/v), 124.4 ± 9.5 mg/L, 129.94 ± 4.04 mg/L, and 8.65 ± 0.92, respectively. The blended Lantana camara fruit enhanced total phenol, color, and sensory value of the final wine. Titratable acidity and methanol and sulfite contents of the final wine are in an acceptable limit compared to standards for commercial wines. Utilizing cactus pear fruit by incorporating Lantana camara fruit for health-enhancing functional food development such as fruit wines could solve the current postharvest loss of both fruits and be a means of alternative beverage.

Evaluation of virgin olive oil bitterness by total phenol content analysis

2007 ◽  
Vol 109 (3) ◽  
pp. 193-197 ◽  
Author(s):  
Gabriel Beltrán ◽  
María T. Ruano ◽  
Antonio Jiménez ◽  
Marino Uceda ◽  
María P. Aguilera
Keyword(s):  
Content Analysis ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content

scholarly journals Total Phenol Content and Antimicrobial Activity of Lingonberry (Vaccinium vitis-idaea L.) from Several Areas in the Eastern Carpathians

2017 ◽  
Vol 9 (1) ◽  
pp. 77-83 ◽  
Author(s):  
Éva LASLO ◽  
Zoltán Attila KÖBÖLKUTI
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Effect ◽  
Bioactive Compound ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Eastern Carpathians ◽  
Spoilage Bacteria ◽  
New Perspective ◽  
Similar Growth

This study evaluated the antimicrobial activity and the total phenol content of Vaccinium vitis idaea L. berry fruit from five different localities with distinct growth sites in the Eastern Carpathians. The antibacterial effect of lingonberry was studied on nine selected Gram-positive and negative, foodborne, illness causing and spoilage bacteria. The total phenol content was estimated by the Folin-Ciocalteu method. The present results showed stronger antibacterial effect of lingonberry on Gram-negative bacteria, especially on Pseudomonas fluorescens and Pseudomonas aeruginosa. The total phenol content varied between 3.72 and 2.1 mM GAE/ml. As data suggested, Vaccinium vitis-idaea fruits originating from different geographic regions and environment, differ from each other in terms of bioactive compound quantity and activity. In the selection of new perspective cultivars of lingonberry, the geographical origin of fruits must be considered. Two Step Cluster analysis detected relatively well supported relationship between samples provided from similar growth sites. Correlation analysis showed no correlation between altitude, phenol content and antimicrobial activity.

scholarly journals Antioxidant activity and total phenolic content in Caulerpa filiformis (Chlorophyta) from Sechura Bay and Paracas Bay, Peru

2020 ◽  
Vol 27 (1) ◽  
pp. 061-066 ◽  
Author(s):  
Joyce Mamani ◽  
Jorge Chávez ◽  
Eder Apumayta ◽  
Patricia Gil-Kodaka
Keyword(s):  
Antioxidant Activity ◽  
Secondary Metabolites ◽  
Methanolic Extract ◽  
Total Phenol ◽  
North Coast ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Phytochemical Screening ◽  
Phenol Content ◽  
The North

In Peru, Caulerpa filiformis is a marine algae listed as an invasive species. For years, its distribution has been considered to be in the north coast (Isla Lobos de Afuera and Piura) until a recent report of its distribution in the central coast (Ancash, Lima, and Ica). The present investigation aims to determine the main groups of secondary metabolites, total phenol content, and antioxidant activity of the methanolic extract of C. filiformis from Sechura Bay (Piura) and Paracas Bay (Ica). The main chemical groups were determined through phytochemical screening, the content of phenols by the Folin–Ciocalteu method, and antioxidant activity by the ABTS method (2,2-azinobis-[3-ethylbenzothiazoline-6-sulfonic acid]) and 2,2′-diphenyl-1-picrylhydrazyl (DPPH). The phytochemical screening of the methanolic extract of C. filiformis from Sechura Bay and Paracas Bay revealed the presence of carbohydrates, polyphenols, tannins, flavonoids, lipids, alkaloids, steroids, and triterpenes for both extracts. The total phenol content of the extract of C. filiformis from Sechura Bay (39.31 ± 0.39 mg of AGE/g extract) was significantly higher (p < 0.05) than that from Paracas Bay (18.78 ± 0.31 mg of AGE/g extract). In the ABTS and DPPH assays, the antioxidant capacity of the Sechura C. filiformis extract (IC50 = 3.49 ± 0.01 and 2.18 ± 0.02 mg/mL) was significantly higher (p < 0.05) than that of the Paracas C. filiformis extract (IC50 = 6.41 ± 0.02 and 2.42 ± 0.04 mg /mL). These findings suggest that the methanolic extract of C. filiformis is a source of secondary metabolites with an antioxidant potential.

scholarly journals Prediction of Total Phenolic Content in Extracts of Prunella Species from HPLC Profiles by Multivariate Calibration

2012 ◽  
Vol 2012 ◽  
pp. 1-7 ◽  
Author(s):  
Saliha Sahin ◽  
Esra Isik ◽  
Cevdet Demir
Keyword(s):  
High Performance ◽  
Multivariate Calibration ◽  
Principal Component Regression ◽  
Principal Component ◽  
Total Phenol ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Calibration Methods ◽  
Hplc Profiles

The multivariate calibration methods—principal component regression (PCR) and partial least squares (PLSs)—were employed for the prediction of total phenol contents of four Prunella species. High performance liquid chromatography (HPLC) and spectrophotometric approaches were used to determine the total phenol content of the Prunella samples. Several preprocessing techniques such as smoothing, normalization, and column centering were employed to extract the chemically relevant information from the data after alignment with correlation optimized warping (COW). The importance of the preprocessing was investigated by calculating the root mean square error (RMSE) for the calibration set of the total phenol content of Prunella samples. The models developed based on the preprocessed data were able to predict the total phenol content with a precision comparable to that of the reference of the Folin-Ciocalteu method. PLS model seems preferable, because of its predictive and describing abilities and good interpretability of the contribution of compounds to the total phenol content. Multivariate calibration methods were constructed to model the total phenol content of the Prunella samples from the HPLC profiles and indicate peaks responsible for the total phenol content successfully.

Sign in / Sign up

Export Citation Format

Share Document