scholarly journals Effect of Red Cabbage Sprouts Treating with Organic Acids on the Content of Polyphenols, Antioxidant Properties and Colour Parameters

2021 ◽  
Vol 11 (11) ◽  
pp. 4890
Author(s):  
Katarzyna Najman ◽  
Anna Sadowska
Keyword(s):  
Ascorbic Acid ◽  
Organic Acids ◽  
Peracetic Acid ◽  
Antioxidant Properties ◽  
Microbiological Quality ◽  
Color Measurement ◽  
Logarithmic Order ◽  
Red Cabbage ◽  
Pre Treatment

In recent years, there has been a great deal of consumer interest in consuming vegetables in the form of sprouts, characterized by high nutritional value. The disadvantage of sprouts is the loss of bioactive compounds during storage and the relatively short shelf life, due to the fact that they are a good medium for microorganisms, especially yeasts and molds. The aim of the study was to compare the content of polyphenols, antioxidant properties, color and microbiological quality of red cabbage sprouts preserved by the use of mild organic acids: Citric, ascorbic, lactic, acetic and peracetic. In the study, the content of polyphenols and antioxidant properties of sprouts was examined using the spectrophotometric method, instrumental color measurement was done using an “electronic eye” and the content of mold, yeast and the total number of mesophilic microorganisms was determined using the plate inoculation method. Taking into account the content of polyphenols and the antioxidant potential of sprouts, it was found that the addition of all organic acids contributed to the preservation of the tested compounds during their 14-day storage under refrigerated conditions, depending on the type of organic acid used, from 71 to 86% for polyphenols and from 75 to 96% for antioxidant properties. The best results were obtained by treating the sprouts with peracetic acid and ascorbic acid, respectively, at a concentration of 80 ppm and 1%. The conducted research on the possibility of extending the storage life and preserving the bioactive properties of fresh sprouts showed that the use of peracetic acid in the form of an aqueous solution during pre-treatment allows to reduce the content of microorganisms by one logarithmic order. Ascorbic acid did not reduce the content of microorganisms in the sprout samples tested. Considering the content of bioactive ingredients, as well as the microbiological quality of fresh sprouts, it can be said that there is a great need to use mild organic acids during the pre-treatment of sprouts in order to maintain a high level of health-promoting ingredients during their storage, which may also contribute to their prolongation durability.

scholarly journals Effect of Basil Leaves and Wheat Bran Water Extracts on Antioxidant Capacity, Sensory Properties and Microbiological Quality of Shredded Iceberg Lettuce during Storage

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 355 ◽  
Author(s):  
Małgorzata Sikora ◽  
Urszula Złotek ◽  
Monika Kordowska-Wiater ◽  
Michał Świeca
Keyword(s):  
Wheat Bran ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Microbiological Quality ◽  
Total Phenolic ◽  
Antiradical Properties ◽  
Negative Effect ◽  
Trolox Equivalent

The effect of basil leaf (BLE) and wheat bran (WBE) extracts (potent anti-browning agents), on the phenolic content, antioxidant potential, microbiological quality, and consumer quality of shredded lettuce during storage were studied. Treatment of lettuce with increasing concentrations of BLE proportionally increased the total phenolic content and antioxidant properties. Compared to the control, the treatment enhanced the antiradical properties. This was especially visible during the analysis of the chemical extracts, while this effect was not retained in the potentially bioaccessible fraction. In the lettuce stored for 8 days, the highest reducing potential and ability to quench radicals were observed in samples treated with 1% BLE—33 mg Trolox equivalent/g d.m. and 2.8 mg Trolox equivalent/g d.m., respectively. Compounds exhibiting antiradical properties were easily bioaccessible in vitro. There was no negative effect of the treatments on the consumer quality. Most importantly, after 8 days of storage, lettuce treated with the studied extract, except 10% WBE, had higher microbiological quality. After 8-day storage, the coliforms count was reduced by 84% and 88% in samples treated with 0.5% BLE and 10% WBE, respectively. In conclusion, treatments of shredded lettuce with BLE and WBE maintain or even improve its quality during storage.

scholarly journals Effect of Bagging on the Content of Sugar and Acid in Postharvest "Jinhuang" Mango Fruit

2020 ◽  
Vol 145 ◽  
pp. 01032
Author(s):  
Changbin Wei ◽  
Jian Qiao ◽  
Xinming Tang ◽  
Qingze Yan ◽  
Lizhu Tang ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Organic Acids ◽  
Fruit Quality ◽  
Hplc Method ◽  
Postharvest Storage ◽  
Mango Fruit ◽  
Acid Ratio

The glucose, fructose, sucrose, and organic acids in the pulp of “Jinhuang” mango were analyzed using the HPLC method and the effect of bagging on fruit quality was researched during the postharvest storage. The results showed that there was a certain difference in the content of sugar and acid among the three treatments. The effect of bagging treatments on fructose, glucose, and sucrose in the fruit of “Jinhuang” mango was mainly reflected in sucrose. The treatments of white bagging (WB) and black bagging (BB) delayed the production of sucrose and the decomposition of citric acid, and increased the content of ascorbic acid and quinine. Based on sugar-acid ratio, the flavor of the three treatments was evaluated as: CK> WB> BB. The fruit quality of “Jinhuang” mango was affected by bagging treatments to a certain extent.

scholarly journals Experimental and clinical ground of using of diquertin and ascorbic acid complex at monopolar ovary coagulation

2003 ◽  
Vol 2 (2) ◽  
pp. 26-36
Author(s):  
I. Yu. Bukharina ◽  
O. A. Tikhonovskaya ◽  
M. B. Plotnikov ◽  
M. S. Petrova ◽  
M. Yu. Maslov ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Properties ◽  
Reproductive Function ◽  
Erythrocyte Aggregation ◽  
Hemodynamic Changes ◽  
Acid Complex ◽  
Lps Activation ◽  
Short Time ◽  
Microscopic Techniques

There has been conducted a study of morphofunctional ovary changes at monopolar coagulation using histological, histochemical and ultra-microscopic techniques, and there have been evaluated hemorheologic factors and state of lipid peroxidation system (LPS) in postsurgical period. It has been proved that electrocoagulation stimulates the follicle growth for a short time but damages the generative and endocrine ovary apparatus and causes evident hemodynamic changes in perifocal zone. At the same time the raise of blood viscosity and erythrocyte aggregation and LPS activation are occurring. Possessing hemorheologic and antioxidant properties ascovertin produces a protective effect on generative ovary apparatus and microcirculation in it. 48 women after laparoscopic operations on ovaries with the use of electrocoagulation have been examined prospectively. The women of the basic group took the diquertin and ascorbic acid complex prior to and after the surgery in addition to the basic therapy. There has been made an evaluation of LPS factors prior to and after the surgery, computed kymopertubation results and hormonic state in a 1 month after the surgery, frequency of pregnancy beginning. Prescription of diquertin and ascorbic acid complex under the developed procedure is pathogenetically reasonable, it allows to increase the quality of treatment after laparoscopic operations on ovaries and encourages the preservation of reproductive function of a female organism.

scholarly journals Effect of food additives on the antioxidant properties and microbiological quality of red guava juice

2016 ◽  
Vol 47 (1) ◽  
Author(s):  
Natalia Kellen Vieira da Silva ◽  
Luiz Bruno de Sousa Sabino ◽  
Luciana Siqueira de Oliveira ◽  
Lucicléia Barros de Vasconcelos Torres ◽  
Paulo Henrique Machado de Sousa
Keyword(s):  
Food Additives ◽  
Antioxidant Properties ◽  
Microbiological Quality ◽  
Effect Of Food

scholarly journals Initial Treatment, Sublimation Drying and Storage Time of Sweet Pepper Crisps. Microbiological Quality − Part II

2020 ◽  
Vol 24 (1) ◽  
pp. 69-78
Author(s):  
Dorota Sokołowska ◽  
Katarzyna Grotkiewicz
Keyword(s):  
Ascorbic Acid ◽  
Storage Time ◽  
Microbiological Quality ◽  
Sweet Pepper ◽  
Reduced Pressure ◽  
Mesophilic Bacteria ◽  
Initial Processing ◽  
The Impact ◽  
And Storage

AbstractThe paper presents the impact of the initial processing, cultivar, and storage time on the physical and chemical quality of freeze-dried sweet pepper crisps. Sweet pepper after initial washing and crushing was subjected to further four combinations of the initial processing. The first combination included freezing, the second one blanching in 98°C and 2-minutes time, the third one -dehydration in 2% solution of ascorbic acid and the fourth one - dehydration in the 2% solution of sodium chlo-ride. Both types of dehydration were carried out in 70°C for 20 minutes with a 1:4 participation of raw material to osmotic solution. Blanched and dehydrated raw materials were subjected to freezing in -18°C for 24 hours. After the completed process of freezing, the samples were moved to a freezer-drier and were dried by sublimation in -18°C and the reduced pressure of 63 Pa. The research that was carried out proved that the microbiological quality of the obtained sweet pepper lyophilizes was significantly affected by the cultivar, treatment type and storage time. These factors significantly diversified the number of micro-organisms in sweet pepper crisps. No initial processing before sublimation drying caused a considerably average increase of the number of psychrophile and mesophilic bacteria in crisps from both sweet pepper cultivars. A considerable reduction of their total number took place during blanching and dehydration in the ascorbic acid solution and sodium chloride solution. Additionally, along with the storage time, reduction of the total number of psychrophilic, mesophilic bacteria, fungi and yeasts was reported.

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