scholarly journals Insight into the Way the Content of Biologically Active Compounds in Meadowsweet Inflorescences (Filipendula ulmaria (L.) Maxim.) Is Shaped by Phytosociological Habitats

Molecules ◽  
2021 ◽  
Vol 26 (17) ◽  
pp. 5172
Author(s):  
Kinga Stawarczyk ◽  
Aleksandra Chrupek ◽  
Agnieszka Sękara ◽  
Michał Gostkowski ◽  
Małgorzata Karbarz
Keyword(s):  
Genetic Material ◽  
Biologically Active ◽  
Raw Material ◽  
Total Phenolic ◽  
Filipendula Ulmaria ◽  
Biochemical Compounds ◽  
Active Chemical ◽  
Insight Into

A collection of herbs from the natural environment remains not only a source of raw material but also provides evidence of chemical differentiation of the local populations. This work aimed at performing a phytosociological analysis of seven different stands of meadowsweet (Filipendula ulmaria (L.) Maxim.) occurrence. A determination of total phenolic compounds and salicylates and the antioxidant activity of dried meadowsweet inflorescences (Flos ulmariae) was also performed. Active chemical compounds in F. ulmaria inflorescences were related to chemotype and diversified between investigated populations. Geographical distance and variation in phytosociological locations affected chemical composition in different ways, shaping the content of biochemical compounds crucial for herbal material quality. The obtained results can be a valuable indicator for Nexo and Baligród populations, which are good genetic material for research, breeding, and cultivation due to their biochemical composition, especially with respect to salicylates, as major compounds of determining market quality of Flos ulmariae.

scholarly journals DETERMINATION OF TECHNOLOGICAL PARAMETERS AND INDICATORS OF THE QUALITY OF NEW HERBAL COLLECTION

2018 ◽  
Vol 6 ◽  
pp. 61-68 ◽  
Author(s):  
Anna Kriukova ◽  
Inna Vladymyrova
Keyword(s):  
Rheumatic Diseases ◽  
Maximum Yield ◽  
Biologically Active ◽  
Raw Material ◽  
Concomitant Treatment ◽  
Technological Parameters ◽  
Anti Inflammatory ◽  
Active Substances

Rheumatic diseases include more than 1000 nosological forms, among which the highest incidence is osteoarthritis, rheumatoid arthritis and osteoporosis. The predominantly advanced age, the presence of comorbid diseases, the duration of the course of the disease and the need for concomitant treatment complicate the conduct of anti-inflammatory and analgesic therapy in such patients. Herbal medicines, in particular in the form of doses, due to the mildness of the action and the absence of significant side effects, can be used in the complex therapy of the acute period of rheumatic diseases, as well as for the prevention of relapse. The aim of the presented work was to develop the composition, technology and determination of the quality indices of herbal collection, which reveals analgesic and anti-inflammatory properties and can be used for the prophylaxis and auxiliary therapy of a number of conditions in rheumatology. Materials and methods. In the course of research, the methods used in the State Pharmacopoeia of Ukraine 2.0 (SPHU) were used. Results. As a result of the analysis of literary data and our own experimental studies on the chemical composition and pharmacological activity of certain types of medicinal plant material, we have developed herbal collection that is recommended for the treatment and prevention of rheumatic diseases of the joints. Studies have been conducted on the development of quality collection indicators, which guarantee the effectiveness, safety, reproducibility of the imposed collection. The basic technological parameters of the raw material are determined: specific, bulk and volume mass, porosity, degree, degree of shredding. In order to prevent uneven mixing, an optimal degree of grinding of the raw material of the investigated collection, which ranges from 0.20 mm to 0.35 mm, is established, which allows obtaining a homogeneous mixture and contributes to the maximum yield of extractive and active substances. A series of experimental works aimed at studying the influence of the method of infusion (for 15, 30, 45, 60 minutes and until complete cooling) on the quality of the collected water extracts from the collection was conducted. The optimal method for setting the collection for 60 minutes is the best, since the content of extractives and flavonoids in the aqueous extract was highest and amounted to 49.57±0.52 % and 0.52±0.03 % respectively. Conclusions. The composition of the herbal drug was developed: Harpagophyti radiх, Sophoraе alabastra, Valvae fructus Phaseoli vulgaris, Polygoni avicularis herba with the following ratio of components 50: 20: 20:10. The technological parameters of the raw material are studied: specific, volumetric and bulk mass, porosity, singularity of raw materials. The optimum degree of shredding of raw material is established, which helps to maximally remove biologically active substances and extractives. Experimental way is determined the optimal mode of collection, which can be recommended to the consumer to obtain the maximum therapeutic effect.

scholarly journals pH of exudate test in the physiological quality of crambe seeds

2016 ◽  
Vol 46 (6) ◽  
pp. 1014-1018 ◽  
Author(s):  
Charline Zaratin Alves ◽  
Lennis Afraire Rodrigues ◽  
Carlos Henrique Queiroz Rego ◽  
Josué Bispo da Silva
Keyword(s):  
Pearson Correlation ◽  
Raw Material ◽  
Mean Values ◽  
Tukey Test ◽  
Physiological Quality ◽  
The Subject ◽  
The Mean ◽  
C 30

ABSTRACT: Crambe is a rapeseed with high oil content and can be used as a winter cover or as a source of raw material for the production of biodiesel, however espite the growing interest in the culture, research on the subject is still incipient, especially concerning the seed production and analysis technology. The purpose of this study is to evaluate the physiological quality of crambe seeds, 'FMS Brilhante' cultivar, by testing the pH of exudate. Five seed lots were submitted to the determination of water content and the tests of germination and vigor (first count, emergence and tetrazolium). In the conduction of pH exudate test, temperatures (25 and 30oC), and periods of seed imbibition in water (15, 30 and 45 minutes) were tested. The experiment was conducted in a completely randomized manner, with four replicates, and the mean values were compared by the Tukey test at 5% probability; Pearson correlation between the pH of the exudate and initial tests was also made. Testing the pH of exudate is promising for separating lots of crambe seeds and the following combinations of 25°C/30 minutes or 30°C/45 minutes can be used.

scholarly journals The formulation of white oyster mushroom (Pleurotus ostreatus (Jacq.) P. Kumm) as natural flavoring and the quality test in temperature and drying time variations

2021 ◽  
Vol 922 (1) ◽  
pp. 012054
Author(s):  
S Sadli ◽  
S Saleha ◽  
D Fiana ◽  
M Misrahanum
Keyword(s):  
Low Temperatures ◽  
Pleurotus Ostreatus ◽  
Raw Material ◽  
Quality Test ◽  
Drying Time ◽  
Test Parameters ◽  
Time Variations ◽  
Oyster Mushrooms

Abstract The determination of the drying temperature and time depends to the characteristic of the mushrooms. The use of low temperatures causes the mushrooms to not fully ripen, if the temperature is too high the protein contained in the mushrooms can be denatured and drying too long will change the color of the mushrooms to brown and change its taste. Research on the processing of oyster mushrooms as a raw material for natural flavoring, it is carried out to determine the quality flavoring produced through a descriptive test of the test parameters, color, aroma, taste and texture by variations the temperature 60¼C and 70¼C in drying time 6, 7 and 8 hours. The results of descriptive test of the sixth color of the flavoring have an intensity of attractive colors are light brown; Descriptive taste test F1, F2 and F5 have the intensity of the taste is rather pleasant, the umami is weak while F3, F4 and F6 have taste is quite good, umami tastes; Descriptive test of the six flavoring textures has a good intensity and; Descriptive test of the sixth aroma of flavoring has a slightly fragrant aroma intensity, the aroma of the material is not too smelly. The conclusion of the research is that temperature and drying time do not affect quality of color, aroma and texture. However, they affect the taste where the temperature 60¼C for 8 hours and a temperature of 70¼C within 7 and 8 hours have enough delicious taste with tasteful umami.

The issue of "oil shrinkage" during the compounding of oils in the processes of production, collection, preparation and transportation of hydrocarbon raw materials

2021 ◽  
pp. 104-113
Author(s):  
O. P. Deryugina ◽  
E. A. Trapeznikov
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Colloidal System ◽  
Main Pipelines ◽  
Different Types ◽  
Preliminary Study ◽  
The Stability ◽  
Mixed Oil

The article discusses the issue of industrial compounding, which improves the quality of the raw materials supplied to the main pipelines. Compounding from "to compound" (English) - to mix. When mixing different types of oil obtained, "incompatibility" is possible, which is expressed in the precipitation of a solid sediment and violation of the stability of the colloidal system and due to the differing properties of oils. Attention to this problem is due to the tightening of requirements for the quality of raw materials that must comply with modern standards. The article discusses the causes of the problem of "incompatibility" of oil during compounding and effective ways of solving it, substantiates the need for a preliminary study of the properties of mixed oil in order to identify possible incompatibility of various types of oil. The standard tests for determination of incompatibility indices characterizing the ability of raw materials to mix are considered. The article substantiates the need to develop methods for diagnosing the incompatibility of oils as the most important task of modern chemical science, the solution of which will improve the quality of the raw material obtained and solve many technological problems in the compounding process.

The Simulation of Heat and Vapour Transfer Trough Fibrous Materials

2010 ◽  
Vol 297-301 ◽  
pp. 1205-1209 ◽  
Author(s):  
Ivana Salopek Čubrić ◽  
Zenun Skenderi
Keyword(s):  
Structural Parameters ◽  
Basic Structure ◽  
Raw Material ◽  
Fibrous Materials ◽  
Vapour Permeability ◽  
Physiological Processes ◽  
Repeat Units ◽  
Materials Used

The heat and water vapour transmitting properties of fibrous materials are important factors that affect the clothing's comfort as well as the quality of special functional clothing that is worn in extreme environmental conditions. The paper introduces advanced system for the simulation of physiological processes that appear next to the human skin. Its use enables the measurement of heat and vapour transfer trough fibrous structures, as well as determination of vapour permeability and permeability index. The experiments reported here refer to the measurement of a number of fibrous materials used for the next-to-skin wear. For the measurement have been produced materials that differ either in their structure or raw material in order to observe the influences of different parameters to the transfer properties. The transfer trough fibrous materials is mainly affected by its structure that comprises of a repeat units with cellular geometry containing air pores, yarns that form basic structure and intersection points of two or more yarns. Therefore, the structure of materials is also investigated and described by means of fabric moduli. Dynamics of heat and vapour transfer is observed through the experimentally obtained data and the influence of a number of structural parameters is discussed. The statistical methods are used to qualify the effects of investigated variables on the heat and vapour resistance.

scholarly journals Experimental Determination of Biologically Active Compounds in Pomace of Siberian Beet and Carrot

2021 ◽  
Vol 51 (1) ◽  
pp. 179-187
Author(s):  
Anastasia Kozhemayko ◽  
Irina Sergeeva ◽  
Irina Dolgolyuk
Keyword(s):  
Functional Food ◽  
Nutritional Value ◽  
Raw Materials ◽  
Dry Weight ◽  
Biologically Active ◽  
Raw Material ◽  
Positive Trend ◽  
Bioactive Substances ◽  
Industrial Processing

Introduction. With the development of the food and processing industry, the matter of environmental pollution is becoming more and more acute. Environmental protection is based on the principle of rational use of natural resources and sustainable technology. Vegetable pomace is a secondary raw material; its amount depends on the production technology and equipment. The observed positive trend in the gross harvest of vegetables in open ground can increase the number of vegetable processing enterprises and the capacity of existing enterprises. Eventually, waste will start accumulating at processing sites, and it will have to be used as raw materials. The present paper features the content of biologically active substances in pomace of carrots and beets grown on the territory of the Siberian region and introduces options for their further use in functional foods. Study objects and methods. The research featured carrot pomace of the varieties Losinoostrovskaya, Nantskaya, and Queen of Autumn, as well as beet pomace of varieties Cylinder and Bordeaux. All the samples were harvested in the Kemerovo region in 2019. Determination of physical and chemical parameters was carried out using standard methods. Carotenoids, flavonoids, β-cyanine were studied using spectrometry and photocolorimetric method. Results and discussion. The experiment featured the content of bioactive substances in pomace of carrots and beets obtained during industrial processing. The content of carotenoids in carrots (mg of β-carotene per 100 g of dry weight): for Losinoostrovskaya variety – 23.56 ± 0.23; Nantskaya – 25.32 ± 0.18; Queen of Autumn – 20.78 ± 0.25. Flavonoid content (mg of catechol equivalent per 100 g of dry weight): Losinoostrovskaya – 12.02 ± 0.37; Nantskaya – 13.45 ± 0.56; Queen of Autumn – 11.50 ± 0.48. The content of β-cyanine in beets (mg per 100 g of dry weight): Cylinder – 100.0 ± 8.5; Bordeaux – 35.0 ± 1.8. The nutritional value of carrot and beet pomace with a mass fraction of moisture was 10%. The nutritional value of vegetable pomace is due to the high content of dietary fiber; therefore, the raw materials can be considered for functional food production. The content of biologically active substances in vegetable pomace (flavonoids, carotenoids, β-cyanines) can enhance the functional orientation of this secondary raw material when used in food technologies for the production of food of high nutritional value. Conclusion. The results obtained will make it possible to use the biochemical potential of plant raw materials in many aspects, as well as to obtain new functional food products, thereby expanding the range of healthy foods.

scholarly journals Determination of the comprehensive indicator of pastille with the use of multi-component fruit-berry paste

2021 ◽  
Vol 3 (3(59)) ◽  
pp. 46-49
Author(s):  
Kateryna Kasabova ◽  
Nataliа Shmatchenko ◽  
Aleksey Zagorulko ◽  
Andreii Zahorulko
Keyword(s):  
Ascorbic Acid ◽  
Chemical Composition ◽  
Raw Materials ◽  
Control Sample ◽  
Comprehensive Assessment ◽  
Biologically Active ◽  
Human Need ◽  
Pectin Substances

The object of research in this work is the technology of pastille with the addition of multicomponent fruit and berry paste. Pastille are becoming more and more popular in the world for all segments of the population. Usually, the main ingredients for their manufacture are fruit raw materials, a structurant and egg white, therefore, the products contain practically no fat and have a low calorie content. It is proposed to replace 75 % of traditional applesauce in the recipe with a multicomponent fruit and berry paste made from apples, cranberries, hawthorn. It was found that such a composition makes it possible to obtain products with an increased content of pectin substances, ascorbic acid, polyphenols, including anthocyanins, catechins and flavonols. The work is aimed at studying the application of the principles of qualimetry to determine a complex indicator of the quality of pastille For this, the organoleptic and physicochemical indicators of the quality of the developed pastille were taken from previous studies and the chemical composition was determined and the content of biologically active substances was calculated relative to the average daily human need. The content of pectin substances in new products increases 1.7 times and satisfies the average daily human need by 18.2 %. The content of ascorbic acid is 4.2 times higher, which is 20.5 % of the average daily human need, and polyphenols 3.2 times higher – 579.0 %. The data obtained make it possible to consider the developed product functional. The next step was to determine the complex indicator of products by the qualimetric method. For a more complete disclosure of product properties, a structure of pastille quality indicators has been developed – a «tree of properties». Thus, the comprehensive assessment of the quality of the control sample corresponds to the indicator «good» (0.66), while the integrated assessment of pastille with multicomponent paste corresponds to the indicator «very good» (0.98). On the basis of organoleptic, physicochemical indicators and chemical composition of products, it was established that the indicator of a comprehensive assessment of the quality of a pastille with a multicomponent paste, taking into account all group indicators, is 48 % higher compared to the control.

scholarly journals Damages of spittlebug on sugarcane quality and fermentation process

2010 ◽  
Vol 67 (5) ◽  
pp. 555-561 ◽  
Author(s):  
Débora Branquinho Garcia ◽  
Gisele Cristina Ravaneli ◽  
Leonardo Lucas Madaleno ◽  
Miguel Angelo Mutton ◽  
Márcia Justino Rossini Mutton
Keyword(s):  
Phenolic Compounds ◽  
Fermentation Process ◽  
Reducing Sugars ◽  
Raw Material ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Microbiological Analysis ◽  
Total Phenolic Compounds ◽  
Fermentation Efficiency

The quality of the raw material defines the industrial potential production. The harvest of raw sugarcane promoted a favorable environment for the increase of Mahanarva fimbriolata (Stål, 1854) pest that affects the plant development. This research was undertaken to evaluate the effects of M. fimbriolata on sugarcane quality and fermentation process. For the technological analysis, four damage levels and two evaluation periods were evaluated, while four fermentation cycles and two evaluation periods were tested for microbiological analysis, with three replications. The determined parameters were Brix (soluble solids), Pol (apparent sucrose), Purity, reducing sugars (RS), total reducing sugars (TRS), Total Acidity, pH and Total Phenolic Compounds in juice. In the fermentation process cellular viability analysis, yeast sprout and bacterial concentration were carried out. The wine was submitted to alcohol content, TRRS (total residual reducing sugars) and fermentation efficiency. The treatment with 60% of damage steams exhibited the lowest averages of Brix, Pol, Purity and TRS of the juice. An increase of the RS% of the juice and content of total phenolic compounds was observed. The cellular and sprouts viability were reduced with the increase in the damages caused by M. fimbriolata. The fermentation process exhibited larger quantities of contaminators. With the damages, the wine TRRS quantity was superior and, consequently there was a decrease of the alcoholic content and fermentation efficiency. The damages caused by M. fimbriolata affected the quality of the raw material, compromising the fermentative process, and increase the production of phenolic compounds and contaminators.

scholarly journals Assessment of sapropel use for pharmaceutical products according to legislation, pollution parameters, and concentration of biologically active substances

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Ilona Pavlovska ◽  
Aneka Klavina ◽  
Agris Auce ◽  
Ivars Vanadzins ◽  
Alise Silova ◽  
...  
Keyword(s):  
Total Antioxidant Status ◽  
Pharmaceutical Products ◽  
Biologically Active ◽  
Raw Material ◽  
Total Phenolic ◽  
Systematic Research ◽  
Organic Carbon Content ◽  
Active Components ◽  
Local Resources ◽  
Total Antioxidant

AbstractDevelopment trends need the necessity for wider use of the local resources and available natural materials are one of the priorities around the world. Freshwater sapropel is a common material in the water basement of the lakes, but still not sufficiently explored. The main goal of the project to start detailed and systematic research on the medical properties of sapropel to be obtained in Latvia, promote its scientifically based use in balneology, develop new medical procedures and services, and promote development of new exportable products. The results include the survey, sampling depths, and processing, evaluation of external signs, physical, chemical, and biochemical parameters, and evaluation of microbiological indicators. Active components from the sapropel samples extracted using the alkaline method. Sapropel extracts were characterized by organic carbon content, humic and fulvic acid concentrations, total phenolic content, trace metal and pesticide concentrations, total antioxidant status, and microbiological flora. Summarizing the article's main findings it was concluded that Latvian freshwater sapropel can be used as raw material for obtaining sapropel extract and use it in the preparation of pharmaceuticals and promote the development of new exportable products and services.

scholarly journals ASSESSMENT OF COLOR OF MEAT USING THE METHOD OF COMPUTER COLORIMETRY

2016 ◽  
Vol 3 ◽  
pp. 3-7 ◽  
Author(s):  
Oksana Petrusha ◽  
Alexandra Niemirich
Keyword(s):  
Standard Deviation ◽  
Mean Value ◽  
Raw Material ◽  
Color Parameter ◽  
Native State ◽  
Digital Technique ◽  
Color Coordinates ◽  
The Mean

In the article is considered a possibility to use the accessible modern digital technique: flatbet scanners, digital photocameras and web-cameras for determination of color of foodstuff. The offered method allows get the digital image of studied sample and count information about the values of color coordinates of its every pixel that characterizes the color of meat half-finished product such as meat powder. The assessment of this raw material was carried out in dry and restored state. At measurement of color coordinates of the meat powders in native state there was determined the method of sample preparation for getting the mean value of color with the least standard deviation ~ 20 %. Thus, according to the studies, the sample of dry meat half-finished product must be reduced to fragments less than 0,2 mm. Availability of this method allows use it for assessment of the quality of dry meat half-finished products according to color parameter.

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