scholarly journals Enhancement the Stability, Quality and Functional Properties of Rapeseed Oil by Mixing with Non-conventional Oils

2016 ◽  
Vol 11 (5) ◽  
pp. 228-233 ◽  
Author(s):  
Adel G. Abdel-Raze ◽  
Minar M.M. Hassanein ◽  
Magdalena Rudzinska ◽  
Katarzyna Ratusz ◽  
Aleksander Siger
Keyword(s):  
Functional Properties ◽  
Rapeseed Oil ◽  
The Stability ◽  
Conventional Oils

Characterization and functional properties of new everbearing strawberry (Fragaria x ananasa Duch.) cultivar, ‘Summertiara’ berries

2014 ◽  
Vol 4 (1) ◽  
pp. 1 ◽  
Author(s):  
Takeshi Nagai ◽  
Misuzu Tamai ◽  
Masato Sato ◽  
Yasuhiro Tanoue ◽  
Norihisa Kai ◽  
...  
Keyword(s):  
Vitamin C ◽  
Sensory Evaluation ◽  
Functional Properties ◽  
Active Oxygen Species ◽  
Active Oxygen ◽  
Antihypertensive Activity ◽  
Oxygen Species ◽  
Total Anthocyanins ◽  
Strawberry Cultivar ◽  
The Stability

Background: In recent years, a new everbearing strawberry cultivar, ‘Summertiara’ was cultivated to supply the strawberries in pre-harvest season from July to October in Japan. For highly research and development of processing of this cultivar, ‘Summertiara’ berries, the objective of this study was to characterize these berries, with relation to chemical parameters, total phenols, total flavonoids, total vitamin C, and total anthocyanins, and was to investigate the solubility and the stability of anthocyanins from the berries. Moreover, the functional properties such as antioxidative activity, active oxygen species scavenging activity, and antihypertensive activity were also evaluated.Methods: Chemical analysis, colour measurement, and sensory evaluation of new everbearing strawberry cultivar, ‘Summertiara’ berries were performed. Next, the solubility of anthocyanins from the berries and stability of these against pH, temperature, and an incandescent lighting were investigated. Moreover, functional properties of the extracts prepared from berries were elucidated using 5 different methods.Results: The contents of water, proteins, lipids, carbohydrates, and ash were the same as those of other cultivar berries. The sugar-acid ratio in the berries was low; these were acidulous. By sensory evaluation, the main factors were vivid red colour, aroma, and acidity. The berries were rich in phenols, flavonoids, vitamin C, and anthocyanins. The anthocyanins of the berries became unstable by heat treatment and light exposures such as visible rays. On the other hand, the extracts prepared from the berries showed the functionalities such as antioxidant activity, active oxygen species scavenging activities, and antihypertensive activity.  Conclusions: The strawberry cultivar, ‘Summertiara’ berries were the most suitable for processing ingredient of strawberry-derived products with superior health promoting functionalities.Keywords: Summertiara, everbearing strawberry cultivar, characterization, sensory evaluation, color and storage, functional property

scholarly journals Antioxidant activities of allspice extracts in rapeseed oil

2000 ◽  
Vol 18 (No. 2) ◽  
pp. 49-51 ◽  
Author(s):  
D.V. Nguyen ◽  
M. Takácsová ◽  
M.N. Dang ◽  
K. Kristiánová
Keyword(s):  
Rapeseed Oil ◽  
Antioxidant Activities ◽  
Ethanol Extract ◽  
Chloroform Extract ◽  
Antioxidant Effect ◽  
Hexane Extract ◽  
Antioxidant Effectiveness ◽  
The Stability ◽  
Benzene Extract

Spices are an important component of both commercial and homemade foods. Many spices have been shown to possess an antioxidant effect. In our study, we tested the activity of different allspice extracts (ethanol, chloroform, diethylether, benzene and hexane) on the stability of rapeseed oil. The order of antioxidant effectiveness was as follows: ethanol extract > chloroform extract> diethylether extract > benzene extract > hexane extract. The ethanol extract exhibited a remarkable antioxidant effect.

scholarly journals Chemical and functional properties of different common Brazilian bean (Phaseolus vulgaris L.) cultivars

2017 ◽  
Vol 20 (0) ◽  
Author(s):  
Milene Marquezi ◽  
Vanessa Maria Gervin ◽  
Lucas Bertoldi Watanabe ◽  
Rodolfo Moresco ◽  
Edna Regina Amante
Keyword(s):  
Chemical Composition ◽  
Functional Properties ◽  
Principal Component ◽  
Emulsifying Properties ◽  
Phaseolus Vulgaris L ◽  
Bean Cultivar ◽  
Foaming Capacity ◽  
The Stability ◽  
Emulsifying Capacity ◽  
The Relationship

Abstract Six different common bean cultivars (BRS Embaixador, BRS Pitanga, BRS Estilo, Pérola, BRS Campeiro and BRS Esplendor) were characterized aiming to determine possible uses for them in various food products. The samples were analysed to determine their chemical composition, weight per hundred beans, pH, water and oil absorption capacities (WAC and OAC, respectively), foaming at pH 2.5, 5.6 and 8.0 and emulsifying properties. The relationship between the physicochemical and functional properties was described using the Principal Component Analysis (PCA). The results of the chemical composition, weight per hundred beans, WAC and OAC showed differences even between cultivars of the same commercial group. Foaming also varied between the cultivars and foaming capacity and stability were greatest at pH 5.6 and 8.0. The emulsifying capacity proved quite high for all cultivars, as well as the stability of the emulsion. According to these properties, with the contribution of the PCA, each different bean cultivar can be destined to specific applications according to its physicochemical properties.

scholarly journals Functional properties of composite flours produced with Ivorian taro (Colocasia esculenta L. Cv Fouê) corms flour and wheat (Triticum aestivum L.) flour

2021 ◽  
Vol 15 (3) ◽  
pp. 164-176
Author(s):  
Anon Attoh Hyacinthe ◽  
Fagbohoun Jean Bedel ◽  
Koffi Amoin Gisèle ◽  
Anno Hermann Fourier Atta ◽  
Kouamé Lucien Patrice
Keyword(s):  
Triticum Aestivum ◽  
Functional Properties ◽  
Water Solubility ◽  
Triticum Aestivum L ◽  
Absorption Capacity ◽  
Colocasia Esculenta ◽  
The Other ◽  
Other Hand ◽  
Composite Flours ◽  
The Stability

The general objective of this work was to assess the functional properties of composite flours obtained from the flour of Ivorian taro corms (Colocasia esculenta, Cv Fouê) with wheat flour (Triticum aestivum L.). The results concerning the functional properties revealed significant differences (p <0.05). Indeed, the water absorption capacity, the water solubility index and the hydrated density increase considerably in the various composite flours. On the other hand, the bulk density, clarity, wettability and porosity have decreased in these flours. In addition, the stability of the foam and the dispersibility have increased over time. On the other hand, the hydrophilic / lipophilic ratio is greater than 1 with the exception of red oil.

Evaluation of the Quality of Bath Cosmetics in Powder Form Depending on the Selection of Fillers

2021 ◽  
Vol 58 (5) ◽  
pp. 334-341
Author(s):  
Ilona Podkowa-Zawadzka ◽  
Tomasz Wasilewski ◽  
Małgorzata Zięba
Keyword(s):  
Functional Properties ◽  
Microcrystalline Cellulose ◽  
Powder Form ◽  
Foaming Ability ◽  
The Stability ◽  
Selection Of

Abstract The aim of the study was to evaluate the effects of hydrophilic microcrystalline cellulose, hydrophobic talc and mixtures of cellulose and talc when used as fillers in powdered bath cosmetics. A number of model formulations were developed that contained fillers in different compositions. Prototypical formulations were prepared and evaluated for their functional properties and skin-drying effect. An increase in the concentration of talc was found to reduce the ability of the formulations to emulsify fatty soils and, consequently, decrease the skin-drying effect after washing. Another result of the study is that a high content of talc does not significantly impair the foaming ability, and the presence of talc improves the stability of generated foam.

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