scholarly journals Assessment of the Potential Use of Young Barley Shoots and Leaves for the Production of Green Juices

2019 ◽  
Vol 11 (14) ◽  
pp. 3960
Author(s):  
Agata Blicharz-Kania ◽  
Dariusz Andrejko ◽  
Franciszek Kluza ◽  
Leszek Rydzak ◽  
Zbigniew Kobus
Keyword(s):  
Chlorophyll Content ◽  
Aboveground Biomass ◽  
Total Protein ◽  
Reducing Sugars ◽  
Ph Value ◽  
Potential Health ◽  
Barley Leaves ◽  
Plant Emergence ◽  
Potential Use

It is possible to use the aboveground parts of barley, which are cultivated as a forecrop. They are often simply composted or dried for bedding. It is worth trying other more effective methods of processing aboveground biomass. The aim of this study was to preliminary investigate the possibility of using young barley leaves and shoots for the production of green juice with potential health properties. The material was collected at days 7, 14, 21, and 28 after plant emergence. The length and strength of the shoots were measured and the pressing yield was calculated. The pH value and the content of protein, chlorides, and reducing sugars were also determined. The juice was additionally subjected to pasteurisation and freezing, and changes in pH and chlorophyll content occurring during storage were determined. The pressing yield of young barley leaves and shoots was estimated to be between 69% and 73%. The product was characterised by a high content of total protein (34.45%–51.81%d.w.) and chlorophylls (6.62 mg·g−1). The chlorophyll content declined during barley juice storage. Pasteurisation of the juice from young barley leaves does not induce statistically significant changes in the pH of the juice, but reduces the chlorophyll content. Our results revealed that the most effective way to preserve the green juice is by freezing. This process does not induce changes in juice acidity and only slightly reduces the chlorophyll content during storage of the product.

Rhenium-188 Labeled Hydroxyapatite and Rhenium-188 Sulfur Colloid

1997 ◽  
Vol 36 (02) ◽  
pp. 71-75 ◽  
Author(s):  
S. Glatz ◽  
S. N. Reske ◽  
K. G. Grillenberger
Keyword(s):  
Synovial Fluid ◽  
Ph Value ◽  
Surgical Removal ◽  
Radiation Synovectomy ◽  
Sulfur Colloid ◽  
Target Organs ◽  
Aseptic Conditions ◽  
In Vitro Stability ◽  
Potential Use

Summary Aim: One therapeutic approach to rheumatoid arthritis and other inflammatory arthropathies besides surgical removal of inflamed synovium is radiation synovectomy using beta-emitting radionuclides to destroy the affected synovial tissue. Up to now the major problem associated with the use of labeled particles or colloids has been considerable leakage of radionuclides from the injected joint coupled with high radiation doses to liver and other non target organs. In this study we compared 188Re labeled hydroxyapatite particles and 188Re rhenium sulfur colloid for their potential use in radiation synovectomy. Methods: To this end we varied the labeling conditions (concentrations, pH-value, heating procedure) and analyzed the labeling yield, radiochemical purity, and in vitro stability of the resulting radiopharmaceutical. Results: After optimizing labeling conditions we achieved a labeling yield of more than 80% for 188Re hydroxyapatite and more than 90% for the rhenium sulfur colloid. Both of the radiopharmaceuticals can be prepared under aseptic conditions using an autoclav for heating without loss of activity. In vitro stability studies using various challenge solutions (water, normal saline, diluted synovial fluid) showed that 188Re labeled hydroxyapatite particles lost about 80% of their activity within 5 d in synovial fluid. Rhenium sulfur colloid on the other hand proved to be very stable with a remaining activity of more than 93% after 5 d in diluted synovial fluid. Conclusion: These in vitro results suggest that 188Re labeled rhenium sulfur colloid expects to be more suitable for therapeutic use in radiation synovectomy than the labeled hydroxyapatite particles.

scholarly journals An investigation of copper chlorophyllin solution for low-cost optical devices calibration in chlorophyll measurement

2019 ◽  
Vol 10 ◽  
pp. 10
Author(s):  
Bayu Taruna Widjaja Putra ◽  
Risky Setiawan Purwoko ◽  
Indarto Indarto ◽  
Peeyush Soni
Keyword(s):  
Chlorophyll Content ◽  
Low Cost ◽  
Digital Camera ◽  
Optical Devices ◽  
Medical Treatments ◽  
Chlorophyll Contents ◽  
Analysis Techniques ◽  
Optical Instruments ◽  
Sodium Copper Chlorophyllin ◽  
Potential Use

Chlorophylls and turbidity are related parameters deemed important in predicting water quality, especially in the freshwater fisheries sector. In other hand, chlorophyll contents in vegetation are often used as a measure for estimating plant health. To ensure the chlorophyll content, appropriate analysis techniques are needed, which include, yet not limited to, dimethylsulfoxide (DMSO), acetone extraction analysis, and measuring turbidity using expensive equipment. Measurements using these methods are still not reliable, especially for smallholders. In addition, calibration of a digital camera for these purposes requires several efforts of preparing a series of chemical analyses and the qualities of newly developed cameras have increased. Thus, calibration needs to be taken into account for improving the accuracy in estimating chlorophyll contents. This study posits fundamental findings germane to the potential use of chlorophyllin for calibrating the optimal instrument, like consumer-grade cameras. Sodium copper chlorophyllin is commonly used as food additive and ingredients, and medical treatments. However, we can gain another benefit of chlorophyllin, particularly for developing low-cost optical instruments for estimating chlorophyll content through hydro-color-based with promising accuracy.

scholarly journals Influence of ozone on properties of jams

2011 ◽  
Vol 20 (No. 3) ◽  
pp. 113-115
Author(s):  
Ľ. Polívka ◽  
E. Fendrich ◽  
B. Škárka
Keyword(s):  
Organic Acids ◽  
Reducing Sugars ◽  
Ph Value

The influence of ozone on some properties of fruit jams was studied. Ozone did not influence the pH value, the contents of reducing sugars and organic acids, or the sensoric properties of the fruit jams tested. It may be used as a source of sterile air over the jam surfaces in yoghurt production.  

Bioactive comparison of a borate, phosphate and silicate glass

2006 ◽  
Vol 21 (1) ◽  
pp. 125-131 ◽  
Author(s):  
Wen Liang ◽  
Christian Rüssel ◽  
Delbert E. Day ◽  
Günter Völksch
Keyword(s):  
Silicate Glass ◽  
Phosphate Glass ◽  
Ph Value ◽  
Phosphate Glasses ◽  
Tissue Formation ◽  
X Ray Diffraction ◽  
X Ray ◽  
Reaction Processes ◽  
Bone Tissue Formation ◽  
Potential Use

A borate glass, phosphate glass, and silicate glass were converted to hydroxyapatite (HA) by soaking the substrates in a solution of K2HPO4 with a pH value of 9.0 at 37 °C. The weight loss of the substrates was studied as a function of time. Unlike the silicate glasses, the reaction processes of the borate glasses and phosphate glasses were bulk dissolution. X-ray diffraction and scanning electron microscopy revealed an initially amorphous product that subsequently crystallized to HA. The data suggest good bioactive characteristics for the borate and phosphate glass and the potential use of them as a favorable template for bone-tissue formation.

scholarly journals Biosynthesis and characterization of silver nanoparticles using Ochradenus arabicus and their physiological effect on Maerua oblongifolia raised in vitro

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Hassan O. Shaikhaldein ◽  
Fahad Al-Qurainy ◽  
Mohammad Nadeem ◽  
Salim Khan ◽  
Mohamed Tarroum ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Chlorophyll Content ◽  
Total Protein ◽  
Dry Weight ◽  
Shoot Length ◽  
Antioxidant Enzyme Activities ◽  
Fresh Weight ◽  
Wide Range ◽  
Shoot Number

Abstract Silver nanoparticles (AgNPs) are presently the most commonly generated engineered nanomaterials and are found in a wide range of agro-commercial products. The present study was designed to synthesize AgNPs biologically using Ochradenus arabicus leaves and investigate their effect on the morphophysiological properties of Maerua oblongifolia raised in vitro. Physicochemical methods (ultraviolet–visible spectroscopy, Fourier transform infrared spectroscopy, and transmission electron microscopy were performed for characterization and for obtaining microphotographs of the AgNPs. Shoots of M. oblongifolia (2–3 cm) grown in Murashige and Skoog medium supplemented with different concentrations of AgNPs (0, 10, 20, 30, 40, or 50 mg L−1) were used. Following 6 weeks of in vitro shoot regeneration, the shoot number, shoot length, leaf number, fresh weight, dry weight, chlorophyll content, total protein, proline level, and antioxidant enzyme activities of the plants were quantified. We found that 20 mg L−1 AgNPs increased the shoot number, shoot length, fresh weight, dry weight, and chlorophyll content of the plants. The maximum total protein was recorded in plants that were administered the lowest dose of AgNPs (10 mg L−1), while high concentrations of AgNPs (40 and 50 mg L−1) increased the levels of proline and the enzymes superoxide dismutase and catalase. Our results indicate that green-synthesized AgNPs may be of agricultural and medicinal interest owing to their effects on plants in vitro.

scholarly journals Physiological changes during postharvest senescence of broccoli

1999 ◽  
Vol 34 (9) ◽  
pp. 1565-1569 ◽  
Author(s):  
Fernando Luiz Finger ◽  
Laurício Endres ◽  
Paulo Roberto Mosquim ◽  
Mário Puiatti
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Chlorophyll Content ◽  
Reducing Sugars ◽  
Physiological Changes ◽  
Sharp Reduction ◽  
Total Head ◽  
Initial Content ◽  
Brassica Oleracea L ◽  
Postharvest Senescence

The objective of this work was to determine the early physiological changes throughout shelf life of fresh broccoli (Brassica oleracea L. var. italica) cv. Piracicaba Precoce at 25ºC and relative humidity of 96% in the dark until complete senescence. Head inflorescences showed lack of turgidity and commercial value when weight loss reached up to 5%, coinciding with 48 hour after harvest. Chlorophyll content was stable until 24 hours after harvesting; afterwards, an intense degradation phase took place. At 72 hours, total head yellowing was observed when chlorophyll content dropped to 30% of its initial content. Peroxidase activity increased by 1.4 fold during the first six hours, dropping to its lowest level approximately 24 hours after harvesting. However, from this time on, an increment of activity was observed until 72 hours. At 24 hours after harvesting, respiration was reduced by 50%. At later stages of senescence, respiration of florets was stable, but in a lower level than that determined at harvest. Sharp reduction of starch and reducing sugars was observed within 24 hours after harvesting, followed by continuous period of decline in starch and non-reducing sugars.

scholarly journals POTENCY OF AMINO ACIDS AS SAVORY FRACTION FROM VEGETABLE BROTH OF MUNG BEANS (Phaseolus radiatus L.) THROUGH BRINE FERMENTATION BY Rhizopus-C1

2010 ◽  
Vol 9 (2) ◽  
pp. 339-346
Author(s):  
Agustine Susilowati ◽  
Aspiyanto Aspiyanto ◽  
Sri Moerniati ◽  
Yati Maryati
Keyword(s):  
Amino Acids ◽  
Total Protein ◽  
Soluble Protein ◽  
Essential Amino Acids ◽  
Optimal Time ◽  
Fermentation Products ◽  
Fermentation Time ◽  
Semi Solid ◽  
Rhizopus Sp ◽  
Potential Use

Amino acids produced through brine fermentation of mung beans (Phaseolus radiatus sp) by inoculum of Rhizopus-C1 at room temperature for 0, 2, 4, 6, 8, 10, and 12 weeks, respectively had a potential use as savory fraction for seasoning agent. The objective of this experiment was to find out characteristic of produced amino acids and composition of fermentation products relating with proteolitic and amylolitic activities of Rhizopus-C1. The result of experiment showed that the length of fermentation time would increase intensity of savory taste and cloudy color, and increase total protein, soluble protein, and N-amino concentrations, decrease water, while fat concentration was constant. Fermentation of 10 weeks was optimal time to get crude broth with concentrations of total protein of 9.5622%, soluble protein of 8.5 mg/g, N-amino of 5.6 mg/g, fat of 0.2802%, water of 40.7189%, Volatile Reduction Substances (VRS) of 90 µeq/g, and reduction sugar of 672.5 mg/mL. Kinds of dominant non-essential amino acids produced were glutamic acid (1.014%), and aspartic acid (0.507 %), while essential amino acids were lysine (0.474%), and isoleucine (0.644%). The other of amino acids were resulted with concentration of 0.211 - 0.345%, such as leucine, arginine, serine, glycine, histidine, alanine, proline, tyrosine, valine, methionine, cystine, threonine, and phenilalanine. Visually, crude vegetable broth produced through brine fermentation of mung beans by Rhizopus sp-C1 was semi solid, brownish color, rather fatty, salty, and enough strong savory taste.   Keywords: Amino acids, brine fermentation, mung beans broth, Rhizopus-C1, savory fraction

scholarly journals Hydrocooling on postharvest conservation of butter lettuce

2015 ◽  
Vol 33 (3) ◽  
pp. 383-387 ◽  
Author(s):  
Christiane FM França ◽  
Welington S Ribeiro ◽  
Fernanda C Silva ◽  
Lucas C Costa ◽  
Elizanilda R Rêgo ◽  
...  
Keyword(s):  
Water Balance ◽  
Shelf Life ◽  
Chlorophyll Content ◽  
Reducing Sugars ◽  
Block Design ◽  
Soluble Sugars ◽  
Total Soluble Sugars ◽  
Randomized Block Design ◽  
Relative Water ◽  
Cold Chamber

Lettuce is a vegetable highly susceptible to water loss, which reduces its shelf life and increases the final cost to the consumer. The aim of this study was to evaluate the effects of hydrocooling on the postharvest shelf life of butter lettuce 'Vitória de Santo Antão'. The lettuce heads, after selection, were subjected to the following treatments: T1= hydrocooling followed by storage at 5°C in the cold chamber; T2= storage in the cold chamber at 5°C without hydrocooling; T3= hydrocooling followed by storage at 22°C and T4= storage at 22°C without hydrocooling. We determined the shelf life, leaves mass loss, chlorophyll content, relative water content, total soluble sugars content, reducing sugars, non-reducing sugars and starch. The data were analyzed in split plot in a randomized block design with four replications. The hydrocooling was effective in slowing down the visual wilting of the leaves at 5 and 22°C, extending the shelf life. The hydrocooling combined with storage at 5°C maintained the leaves water balance, keeping them hydrated during storage, causing an increase of 20% in the marketing of the product, from 5 days in lettuces without hydrocooling, to 6 days when these were subjected to hydrocooling. No effect of hydrocooling in the chlorophyll content, total soluble sugars, reducing sugars, non-reducing sugars and starch of leaves was observed in any of the storage temperatures. The hydrocooling at 4°C during 5 minutes, followed by storage at 5°C is an effective technique to maintain the leaves water balance, promoting longer shelf life.

scholarly journals Application of the “SCOBY” and Kombucha Tea for the Production of Fermented Milk Drinks

2021 ◽  
Vol 9 (1) ◽  
pp. 123
Author(s):  
Marcin Kruk ◽  
Monika Trząskowska ◽  
Iwona Ścibisz ◽  
Patryk Pokorski
Keyword(s):  
Ph Value ◽  
Descriptive Analysis ◽  
Microbiological Quality ◽  
Fermented Milk ◽  
Hplc Method ◽  
Sensory Profile ◽  
Glucose Content ◽  
Potential Health ◽  
Microbiological Methods ◽  
Kombucha Tea

For the production of fermented milk drinks, cultures of microorganisms other than traditionally applied can be used. Such possibilities are created by the symbiotic culture of bacteria and yeast (SCOBY), which is used to produce kombucha. The aim of the study was to evaluate the possibility of using kombucha and the SCOBY for fermented milk drink products. The drinks were developed with a lactose-free variant and traditional milk. For the analysis of the obtained beverages, microbiological methods (CFU method), chemical methods (pH method and HPLC method) and the quantitative descriptive analysis (QDA) sensory method were used. As a result of the research, a recipe and the fermentation parameters for fermented milk drinks were developed. In the developed lactose milk drinks, the average lactose content was 4.25 g/100 g. In lactose-free milk drinks, the average glucose content was 2.26 g/100 g. Lactic acid in both types of products was at the highest average level of 0.68 g/100 g. The products had a characteristic pH value for fermented milk drinks and a very good microbiological quality, which followed the FAO/WHO guidelines. Drinks also had a typical sensory profile for this products group. However, slight sensory defects were detected. The developed fermented milk drinks have a potential health-promoting value, thanks to the content of active microflora and organic acids, which have a confirmed positive effect on the human body. The drinks produced require further testing to optimize their cost of production, possible health benefits and sensory quality.

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