scholarly journals Evaluation of Color, Texture, Sensory and Antioxidant Properties of Gels Composed of Freeze-Dried Maqui Berries and Agave Sugar

Processes ◽  
2020 ◽  
Vol 8 (10) ◽  
pp. 1294
Author(s):  
Patryk Sobaszek ◽  
Renata Różyło ◽  
Laura Dziki ◽  
Urszula Gawlik-Dziki ◽  
Beata Biernacka ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
B Value ◽  
B Values ◽  
A Value ◽  
Freeze Dried ◽  
L Value ◽  
Aristotelia Chilensis ◽  
Powdered Form

The study aimed to determine the textural, sensory, and antioxidant properties of gels composed of maqui (Aristotelia chilensis) berries. These freeze-dried berries were tested in a powdered form as an additive (0–5%) to agave sugar (20%) gels. Freeze-dried maqui powdered berries were dark purple to almost black in color and were characterized by an L* value of 16.3, an a* value of 8.3, and a b* value of −9.6. The b* values decreased from 11.8 to 2.3 with the increase in the amount of berry powder. There were no significant changes in the color of gels composed of berries at 4% and 5% concentration. Gels lost (almost twice) their hardness as the amount of maqui increased. The lowest values of hardness and the highest values of elasticity, springiness, gumminess, and chewiness were observed at 4% concentration of dried berries. The type of sugar did not affect the lightness of the gels (L* parameter) and the a* value. The assessors evaluated the gels composed of agave sugar (20%) and 4% maqui and 0.5% citric acid to be the best. Phenolic content and antioxidant activity were significantly higher in these gels compared to the control gels. After obtaining this low sugar gels, consumers could enrich their diets with healthier products.

Determination of Peanut Maturity Using a Hunter Colorimeter

1998 ◽  
Vol 25 (2) ◽  
pp. 99-103 ◽  
Author(s):  
C. C. Grimm ◽  
E. T. Champagne ◽  
T. H. Sanders
Keyword(s):  
Inverse Relationship ◽  
B Value ◽  
Physiological Maturity ◽  
B Values ◽  
A Value ◽  
Yellow Orange ◽  
L Value ◽  
Peanut Hull ◽  
Standard Deviations

Abstract Peanut maturity has previously been correlated with the color of the mesocarp of the peanut hull going from light to dark as the peanut matures. In this study, peanuts were sorted into maturity classes of yellow, orange A, orange B, brown and black based on the hull scrape method of Williams and Drexler. The Hunter L*, a*, and b* values were also measured on the dry pods for each class. The color of the mesocarp of freshly harvested peanuts was determined using a Hunter colorimeter. Hunter L*, a*, and b* values on individual peanuts, representative of each class using wet and dry hulls, were reproducibly determined with standard deviations of less than 0.8%. Yellow peanut pods had a median L* value of 70.0, while mature black peanut pods had a median L* value of 51.7 and median values for orange A, orange B and brown pods were, 68.0, 63.7, 57.0, respectively. A similar inverse relationship was observed for the b* value and maturity, while the a* value reached a maximum at orange A. No correlation was observed between the peanut maturity and L*, a*, and b* values acquired with the exocarp intact. Hunter L* and b* values of mesocarps show potential for determining physiological maturity of peanuts.

scholarly journals Gender and live weight on carcass and meat characteristics of donkeys

2018 ◽  
Vol 48 (4) ◽  
Author(s):  
Pedro Hernández-Briano ◽  
Roque Gonzalo Ramírez-Lozano ◽  
Octavio Carrillo-Muro ◽  
Marco Antonio López-Carlos ◽  
Fabiola Méndez-Llorente ◽  
...  
Keyword(s):  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Live Weight ◽  
B Value ◽  
Abdominal Fat ◽  
Carcass Weight ◽  
Semitendinosus Muscle ◽  
B Values ◽  
A Value ◽  
L Value

ABSTRACT: One hundred eighty-nine Catalan crossbreed donkeys (Equus africanus asinus) were used to evaluate the effect of gender (gelding, n=106; or female, n=83) and live weight at slaughter (LW) (<100kg, n=25; 101 to 125kg, n=42; 126 to 150kg, n=85; and 151>kg, n=37) on carcass characteristics, non-carcass components and meat and fat color. Geldings had greater (P<0.05) carcass weight, carcass dressing and *L value of subcutaneous fat than females; but females had greater (P<0.05) cooling loss, a* value of semitendinosus muscle and b* value of subcutaneous fat. Donkeys with more than 126kg of LW showed greater (P<0.05) carcass weight and dressing and lower (P<0.05) cooling loss compared to lighter donkeys. The a* value of semitendinosus muscle and abdominal fat was greater in heaviest donkeys (>151kg). Meanwhile, the LW did not affect the color (L*, a* and b* values) of subcutaneous fat (P>0.05). These results suggested that both gender and live weight should be considered when producing meat from donkeys. It is advisable to use geldings weighing more than 126kg at slaughter to obtain the greatest weight and carcass yield.

Evaluation of diuretic and antioxidant properties in aqueous bark and fruit extracts of pine

2020 ◽  
Vol 17 ◽  
Author(s):  
Hadi Shariati ◽  
Mohammad Hassanpour ◽  
Gholamreza Sharifzadeh ◽  
Asghar Zarban ◽  
Saeed Samarghandian ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Pine Bark ◽  
Male Rats ◽  
Total Phenolic ◽  
Dependent Manner ◽  
Aqueous Extracts ◽  
Antioxidant Power ◽  
Dose Dependent

Objective: The present study has been carried out to evaluate the diuretic and antioxidant properties of pine herb in an animal model. Materials and Methods: 45 adult male rats were randomly divided into nine groups including: groups I (the negative control), groups II (positive control, furosemide 10 mg/kg), groups III to VIII (treatment groups received 100, 200, 400 mg/kg of the aqueous extracts of bark and fruit) and group IX received the combination of aqueous extract of bark (100 mg/kg) and the fruit (100 mg/kg). The urine output, glomerular filtration rate (GFR), electrolytes, urea, and creatinine levels were evaluated . Furthermore, the phenolic content and antioxidant activity of both extracts were also assessed using 2, 2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and Folin–Ciocalteu methods. Results: The aqueous extracts of the pine bark and fruit increased the urinary output in a dose-dependent manner. The combination of the two extracts compared to the other extracts alone significantly increased the serum potassium level. This study also showed each extract increase creatinine clearance in a dose-dependent manner (p<0.01 and p<0.05). The increase of GFR in the combination group was not significant. The current data showed a significant increase in the total phenolic content in pine bark extract in compared with the fruit extract. Conclusion: The pine bark and fruit can be useful in the prevention and treatment of kidney stones due to the high antioxidant activity.

Phytochemical and antioxidant properties of Algerian Medicago Sativa L. Water, Ethenol and Chloroform extract

2019 ◽  
Vol 9 (3) ◽  
pp. 80-86
Author(s):  
Hanane Megdad ◽  
Samuel Chiomokhare ◽  
Ahmed M’Hamedi ◽  
Paul L Chazot
Keyword(s):  
Antioxidant Activity ◽  
Medicago Sativa ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Ethanol Extract ◽  
Natural Antioxidants ◽  
Chloroform Extract ◽  
Total Phenolic ◽  
Medicago Sativa L ◽  
Ethanol Extracts

Plant natural products have a long history of being a rich source of neuroactive drugs.The total phenolic and flavonoid content, and antioxidant activity of ethanol, chloroform and aqueous extracts of AlgerianMedicagoSativaL, leaves were measured to discover new potential sources of Algerian natural antioxidants and neuroactives. All extracts were non-neurotoxic up to 1 mg/ ml for 24 h exposure. The total phenolcontent of M.Sativa extracts ranged between 38 and 69 mg GAE per g extracts. All of the extracts displayed antioxidant capacityassessed by two methods, but at different levels depending on the concentration and the extraction solvent used. The overall antioxidant potency was in the order water > chloroform> ethanol extracts, and the phenolic content exhibited a positive correlation with the antioxidant activity of M. Sativa extracts.Despite a weaker antioxidant activity, the ethanol extract elicited a calcium spike and suppressed the KCl-induced depolarisation response in neurons, indicating effect on ligand-and/or voltage gated calcium channels. In contrast, the chloroform and water extractsdisplayed no apparent direct functional effects. In conclusion, the antioxidant and functional properties related to phenolic content of Algerian Medicago Sativa L. in water and ethanol extracts, respectively.

scholarly journals Effects of solvent extraction system on antioxidant activity of Lamium purpureum L.

2017 ◽  
Vol 71 (5) ◽  
pp. 361-370
Author(s):  
Slavica Grujic ◽  
Ana Dzamic ◽  
Violeta Mitic ◽  
Vesna Stankov-Jovanovic ◽  
P.D. Marin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Methanol Extract ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenolic ◽  
Radical Scavenger ◽  
Scavenging Activity

Antioxidant and free radical scavenging activity of methanol, ethanol, ethyl acetate and chloroform extracts of aerial parts of Lamium purpureum L. was determined by DPPH, ABTS, FRAP and TRP assays. Contents of flavonoids and phenols were also investigated. The total phenolic content in the extracts, determined using Folin?Ciocalteu assay, ranged between 8.57 to 128.00 mg GAE/g d.e. while concentrations of flavonoids in the extracts varied from 24.20 to 39.80 mg QuE/g d.e. The highest phenolic content was found in methanol extract (128.00 mg GAE/g d.e.). The highest content of total flavonoids was identified in the methanol extract (39.80 mg QuE/g d.e.) and the lowest was in the chloroform (24.30 mg QuE/g d.e.). DPPH scavenging of the extracts was determined and obtained IC50 values ranged from 0.12 to 3.12 mg/mL of solution. The values of ABTS radical scavenging activity ranged from 0.35 to 1.80 mg AA/g. The highest ABTS antiradical activity was registered for methanol extract. The FRAP value was found within the range 0.08 to 1.04 ?mol Fe/mg. The best radical scavenger was methanol (1.04 ?mol Fe/mg). In reducing power assay different extracts of L. purpureum showed increasing of activity with increased concentration, and all extracts possessed substantial dose dependent antioxidant activity. The best reducing capacity was obtained with methanol extract of L. purpureum (0.0132 mg AA/mL). The results in this study confirmed that L. purpureum possesses moderate antioxidant properties.

scholarly journals The effect of enriched cyclopoid copepods on the coloration and feeding rate of Betta splendens

2021 ◽  
Vol 869 (1) ◽  
pp. 012007
Author(s):  
A Yuslan ◽  
N Nasir ◽  
H Suhaimi ◽  
A Arshad ◽  
N W Rasdi
Keyword(s):  
Rice Bran ◽  
Feeding Rate ◽  
Effective Means ◽  
B Value ◽  
Proximate Analysis ◽  
Betta Splendens ◽  
A Value ◽  
Wide Range ◽  
Significant Difference ◽  
L Value

Abstract Copepods with a wide range of sizes, species, and nutritional compositions are preferred as live food for rearing of Betta splendens larvae. This research focuses on evaluating the efficiency of copepod enrichment diets in improving the coloration and feeding rate of B. splendens. Copepod were enriched with Chlorella sp. (T1), capsicum (T2), mixed vegetable (carrot + spinach), (T3), yeast (T4) and rice bran (T5) in 24 hours prior the feeding tests. As a result, proximate analysis of enriched-copepods showed that T1 (70.88±0.41) has highest protein content and T5 (22.01±0.59) has the highest lipid content. The specific growth rate and survival rate of B. splendens was highest in the treatment T1 (2.56±0.07%; 91.11±1.92%) and followed closely by T3 (2.49±0.51%; 85.55±8.39%). Feeding rate, T3 (70.08±3.88%) presented highest rate compared to other treatments. The different enrichment diets used were significantly impact the coloration test on body of L* value (P=0.001, P<0.05), T3 (66.11±3.60) appeared darker in color in contrast to others. As for a* value, the coloration was not impacted with the use of different enrichment on copepods (P=0.158, P>0.05) was detected for T1 (2.84±0.73) that gave a redder shade than other treatments did. T3 (2.40±0.30) exerted a more yellowish shade than the rest for b* value with a significant difference (P=0.015, P<0.05). The current study demonstrates that, rice bran, capsicum and mixed vegetable enrichment (carrot and spinach) have the potential to be an effective means of increasing B. splendens coloring and feeding rate. This potential diet can be further used as a substitution to artificial foods in producing sustainable culture of ornamental fish in the aquaculture industry.

scholarly journals PALYNOLOGICAL ORIGIN, PHENOLIC CONTENT AND ANTIOXIDANT PROPERTIES OF GEOPROPOLIS COLLECTED BY MANDAÇAIA (MELIPONA MANDACAIA) STINGLESS

2020 ◽  
Vol 33 (1) ◽  
pp. 246-252
Author(s):  
PAULO RICARDO DA SILVA ◽  
TELMA MARIA GUEDES DA SILVA ◽  
CELSO AMORIM CAMARA ◽  
EVA MÔNICA SARMENTO DA SILVA ◽  
FRANCISCO DE ASSIS RIBEIRO DOS SANTOS ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Northeastern Brazil ◽  
Food Sources ◽  
Potential Health ◽  
Pollen Types ◽  
Strong Relation ◽  
Β Carotene

ABSTRACT The stingless bee Melipona mandacaia (Smith 1863) (mandaçaia) is found only in the region of Caatinga, Northeastern Brazil, in the states of Bahia and Pernambuco, near to São Francisco river. The aim of the present work was to determine the botanical origin and to evaluate the phenolic content and antioxidant properties (β-carotene/linoleic acid system, DPPH and ABTS scavenging) of mandaçaia geopropolis. 25 pollen types from 15 families were identified from the 9 geopropolis samples analyzed. Phenolic compounds content varied between all the geopropolis EtOH extracts, hexane, EtOAc and MeOH:H2O fractions. The main pollens found in the geopropolis samples were from the Leguminoseae family. This identification of meliponicultural plants is extremely important because it indicates the food sources used for the collection of nectar and pollen. Our results revealed that there is a strong relation between the phenolic compounds and the antioxidant activity. These results showed that total phenols of mandaçaia geopropolis may be responsible for the antioxidant activity with evidence that it's a rich source of phenols bioactive compounds with potential health benefits.

Evaluation of Color Changes of Different Resin Cements in Feldspathic Ceramic Crowns After Accelerated Aging: An In Vitro Research

2021 ◽  
pp. 232020682110443
Author(s):  
Murat Eskitaşçıoğlu ◽  
Mehmet Şerif Akdeniz ◽  
Beyza Ünalan Değirmenci
Keyword(s):  
Color Change ◽  
Accelerated Aging ◽  
B Value ◽  
Resin Cements ◽  
Color Changes ◽  
A Value ◽  
L Value ◽  
Ceramic Crowns ◽  
The Times

Aims: To evaluate the color changes that occur after accelerated aging in feldspathic ceramic crowns cemented with three different dual-cured resin cements. Materials and Methods: For each of the A2-colored RelyX U200, G-CEM LinkForce, and Panavia V5 cement groups, 45 dies from A2-colored zirconia blocks and 45 crowns from CEREC blocks were prepared. Color measurements after 24 h of cementation (T1) and after cycles of aging of 1750 (T2), 3500 (T3), and 7000 (T4) in the thermal cycle device were made using SpectroShade Micro device. The coordinates of the color were used L*, a*, and b* as base and the color change was calculated with ∆ E00 in determining the color. One-way analysis of variance test was used to compare the times in terms of ∆ L*, ∆ a*, and ∆ b* values. Results: It was found that ∆ L* value decreased significantly in period of the T2, T3, and T4 times compared to T1 in all groups ( P < .05), whereas the change between period of T2, T3, and T4 times was not significant ( P > .05). The ∆ a* value increased significantly in the period of T3 and T4 times compared to T1 in the only G-CEM LinkForce group, whereas the ∆ b* value increased significantly in the period of T4 time compared to T1 in the only Panavia V5 group. The changes in ∆ E00 values, which were observed in all period of times, were found to be between 0.43 and 1.04, 0.43 and 1.43, and 0.40 and 0.97 in RelyX U200, G-CEM LinkForce, and Panavia V5 groups, respectively. Conclusion: After accelerated aging, it was found that the color of all cements became darker and the G-CEM LinkForce group turned red and the Panavia V5 group turned yellow. However, it was found that the color changes that occurred were within clinically acceptable visible levels.

scholarly journals Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil

Polymers ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 1748
Author(s):  
Maria-Ioana Socaciu ◽  
Melinda Fogarasi ◽  
Cristina Anamaria Semeniuc ◽  
Sonia Ancuţa Socaci ◽  
Mihaela Ancuţa Rotar ◽  
...  
Keyword(s):  
Essential Oil ◽  
Food Packaging ◽  
Physical And Mechanical Properties ◽  
B Value ◽  
Protein Isolate ◽  
Puncture Resistance ◽  
A Value ◽  
Heat Treated ◽  
Film Forming ◽  
L Value

The effects of heat treatment and the addition of tarragon essential oil on physical and mechanical properties of films prepared with 5% whey protein isolate (WPI) and 5% glycerol were investigated in this study. Heat treatment of the film-forming solution caused increases in thickness, moisture content, swelling degree, water vapor permeability (WVP), b*-value, ΔE*-value, transmittance values in the 200–300-nm region, transparency, and puncture resistance of the film, but decreases in water solubility, L*-value, a*-value, transmittance values in the 350–800-nm region, and puncture deformation. When incorporated with tarragon essential oil, heat-treated films have the potential to be used as antimicrobial food packaging. The addition of tarragon essential oil in film-forming solution caused increases in moisture content, solubility in water, WVP, a*-value, b*-value, ΔE*-value, and transparency of the film; decreases in transmittance values in the range of 600–800 nm; and variations in swelling degree, L*-value, transmittance values in the range of 300–550 nm, puncture resistance, and puncture deformation. Nevertheless, different tendencies were noticed in UNT (untreated) and HT (heat-treated) films with regards to transparency, light transmittance, puncture resistance, and puncture deformation. Based on these findings, HT films show improved physical and mechanical properties and, therefore, are more suitable for food-packaging applications.

scholarly journals Effect of Freeze, Oven and Microwave Pretreated Oven Drying on Color, Browning Index, Phenolic Compounds and Antioxidant Activity of Hawthorn (Crataegus orientalis) Fruit

2018 ◽  
Vol 46 (2) ◽  
pp. 449-456 ◽  
Author(s):  
Hacer COKLAR ◽  
Mehmet AKBULUT ◽  
Semih KILINC ◽  
Ali YILDIRIM ◽  
Iliasu ALHASSAN
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Microwave Pretreatment ◽  
Oven Drying ◽  
Freeze Dried

Flowers, leaves and fruits of hawthorn plant are traditionally used for treating diseases like hypertension and atherosclerosis. The medicinal effects of the plant are generally attributed to its phenolic compounds. However, the fruits are perishable materials because of their high content of water, and generally dried and stored to be used outside its season. The main aim of this research was to investigate the effect of different drying methods on phenolic compounds of the hawthorn fruit. Fruits were collected from the wild growing trees in Turkey. De-seeded fruits were dried in freeze-, oven- (60 oC) and microwave pretreated oven drying (microwave application for 5 min at 360 W before drying at 60 oC) methods and analyzed for antioxidant activity, phenolic compounds, total phenolic content and color parameters. Total phenolic content of fresh hawthorn fruits was found as 13.36 mg g-1 DW. Oven- and microwave pretreated oven drying methods had a reductive effect on total phenolic content and antioxidant activity of fruits when compared to freeze drying method. (-)-Epicatechin (994.10 mg kg-1 DW), rutin (765.30 mg kg-1 DW), and procyanidin B2 (553.80 mg kg-1 DW) were the main phenolics of the fruit. Lowest values of these three compounds were observed in oven-dried fruits. Microwave pretreatment oven drying method resulted in browner product. Although the highest phenolic concentration and antioxidant activity were occurred in freeze-dried sample, microwave pretreatment before oven drying could be applied to reduce the time and cost of drying in terms of phenolic compounds and antioxidant activity.

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