scholarly journals Antioxidant activity and storage regime of defatted grape seeds flour

Wine Studies ◽  
2017 ◽  
Vol 6 (1) ◽  
Author(s):  
Adelina L. Bogoeva ◽  
Albena G. Durakova ◽  
Atanas I. Pavlov ◽  
Velichka B. Yanakieva ◽  
Radka Z. Vrancheva ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Antioxidant Activity ◽  
Alcoholic Fermentation ◽  
Living Cells ◽  
Grape Seeds ◽  
Salmonella Spp ◽  
Plastic Bags ◽  
Grape Varieties ◽  
Locally Grown ◽  
And Storage

In the present paper, we examined the antioxidant activity of a defatted grape seeds flour of different grape varieties locally grown in Bulgaria. The seeds are retrieved after alcoholic fermentation and the antioxidant activity of the flour was assessed by using four different methods, namely DPPH, ABTS, FRAP and CUPRAC. The results are presented in mM TE/g extract. The values are 586,08 (±41,55); 945,41 (±90,97); 553,39 (±45,57) and 667,73 (±64,30), respectively. The results are also showed in mM TE/g flour. The values are 58,67 (±4,16); 94,64 (±9,11); 55,40 (±4,56) and 66,85 (±6,44), respectively. During three-month storage of the flour in plastic bags (temperature 25 ºC and relative humidity 75%), no living cells of pathogenic organisms (Escherichia coli, Staphylococcus aureus and Salmonella spp.) or apparent molding were detected. The flour particle size has not changed either.

scholarly journals Assessment of the microbiological quality of pattern minas cheese commercialized in Uberlândia and Patos de Minas, Minas Gerais

2021 ◽  
Vol 58 ◽  
pp. e175850
Author(s):  
Aryele Nunes da Cruz Encide Sampaio ◽  
Bruna Godoi Castro ◽  
Fernanda Raghiante ◽  
Felipe Chaimsohn Gonçalves da Silva ◽  
Everton Cruz de Azevedo ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Hazard Analysis ◽  
Microbiological Quality ◽  
Minas Gerais ◽  
Salmonella Spp ◽  
Study Objective ◽  
Microbiological Test ◽  
Critical Control Points ◽  
And Storage

Pattern minas cheese is a product developed with pasteurized milk, fermented with mesophilic cultures, and with the final addition of rennet. This cheese undergoes an artisanal maturation process and possesses a firm shell of yellowish color and striking and acidic flavor. Our study objective was to evaluate the microbiological quality of pattern minas cheese. We collected 40 samples from two micro regions (Uberlândia and Patos de Minas) of the Triângulo Mineiro and Alto Paranaíba mesor regions of the State of Minas Gerais, Brazil. The microbiological test results were recorded as counts of enterobacteria, Escherichia coli, coliforms at 35°C, coagulase-positive Staphylococcus and Salmonella spp. In the Patos de Minas micro region, the results were 45%, 35%, 20%, and 20% higher than 103 CFU/g for the counts of enterobacteria, Escherichia coli, coliforms at 35°C, and Staphylococcus coagulase-positive, respectively. Five percent of the analyzed samples were positive for Salmonella spp. in the Uberlândia micro region. Based on the findings of the microbiota in the cheese analyzed from the micro regions (Uberlândia and Patos de Minas), we concluded that the hygiene conditions in the manufacturing, handling, transport, and storage stages were precarious, requiring the implementation of Good Manufacturing Practices (GMP) systems, including Hazard Analysis and Critical Control Points (HACCP).

scholarly journals Antioxidant activity of white grape seed extracts on DPPH radicals

2009 ◽  
pp. 53-61 ◽  
Author(s):  
Anamarija Mandic ◽  
Sonja Djilas ◽  
Jasna Canadanovic-Brunet ◽  
Gordana Cetkovic ◽  
Jelena Vulic
Keyword(s):  
Antioxidant Activity ◽  
Grape Seed ◽  
Dpph Radical ◽  
Grape Seeds ◽  
Food Ingredient ◽  
Ic50 Value ◽  
Ic50 Values ◽  
Red Grape ◽  
Grape Varieties ◽  
Grape Seed Extracts

Composition and antioxidant activity of grape seed extract (GSE) obtained from red grape varietes are very well documented, in contrast to the white varietes. This paper presents the results of polyphenols content of ethyl acetate extract of grape seeds, obtained from two white grape varieties, Italian Riesling and Zupljanka, and their antioxidant activity on the stable DPPH radical. The influence of the addition of GSE to raspberry juice on the DPPH radical was also examined. Content of total polyphenols in GSEs ranged between 81.6 and 82.8% (w/w), and the contetn of flavan-3-ols between 66.2 and 91.0% (w/w). HPLC results showed that the most abundant components in the extract were (+)-catechin and (-)-epicatechin for both grape varieties. All tested GSEs exhibited good antioxidant activity. IC50 values for the GSEs of Italian Riesling and Zupljanka were 0.79 and 0.95 mg sample/mg DPPH radical, respectivelly. Since the GSE of Italian Riesling possesed stronger antioxidant activity, it was used for further experiments. The IC50 value for raspberry juice was 4.18 mg raspberry juice/mg DPPH. The raspberry juice with addition of 0.60 ?g/mL of GSE showed antioxidant activity of 39.2%. The same juice with the threefold concentration of vitamin C (1.81 ?g/ml) exhibited similar antioxidant activity (33.9%). Antioxidant activity of the same amount of juice without added antioxidants was lower (15.7%). The results showed that the GSE of white varietes could be considered as a good functional food ingredient.

scholarly journals Enzymatic pre-treatment of grape seeds for an oil with higher antioxidant activity

2022 ◽  
Vol 72 (4) ◽  
pp. e434
Author(s):  
M. Tociu ◽  
A. Hirtopeanu ◽  
M.D. Stanescu
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Cost Effective ◽  
Preliminary Treatment ◽  
Fatty Acid Profiles ◽  
Grape Seeds ◽  
Pre Treatment ◽  
Grape Varieties ◽  
Winery Waste ◽  
Enzymatic Procedure

The paper investigates the effect of the enzymatic pre-treatment of grape seeds from six Romanian cultivars on the oil extracted. The grape seeds of some white and red Romanian grape varieties were separated from winery waste, washed, dried and ground, with the oil then obtained by extraction with petroleum ether. The extraction was performed directly or after a preliminary treatment with a commercial pectin lyase. The enzymatic procedure applied was more cost effective compared to other treatments previously described in which a cocktail of enzymes was used. The quantity of the extracted oil was measured in both types of processing, with an increase being observed for pre-treated samples. The fatty acid profiles (FAPs) of the oils resulted for the treated and untreated seeds were determined. No change in the composition was noticed. The reductive power of these oils was also investigated. Compared to the untreated samples for the same variety, the enzyme pre-treatment resulted in a superior antioxidant capacity.

scholarly journals Determination of Glutathione in Austrian Wine Samples: The Effects of Freezing, the Choice of Yeast and Storage

2019 ◽  
Author(s):  
Danka Dragojlović ◽  
Christian Philipp ◽  
Karin Korntheuer ◽  
Christian Bader ◽  
Elsa Patzl-Fischerleitner ◽  
...  
Keyword(s):  
Quantitative Determination ◽  
Protective Effect ◽  
Alcoholic Fermentation ◽  
Freezing Process ◽  
Grape Variety ◽  
Nitrogen Gas ◽  
Grape Juices ◽  
Grape Varieties ◽  
And Storage

Glutathione (GSH, γ-L-Glutamyl-L-Cysteinyl Glycine) is a tripeptide of L-glutamate, L-cysteine and glycine. GSH in wine is derived from either grapes or yeast, during alcoholic fermentation. The GSH concentration in wine is very variable and depends on the environmental conditions as well as viticultural practices. During winemaking GSH has a significant role in oxidation prevention due to its unique redox and nucleophilic properties. Since GSH is very reactive it is highly important to prepare samples immediately and under inert conditions just prior to the determination of the GSH concentration. Therefore the aim of this research was to implement a method for the quantitative determination of GSH levels in grape juices (musts) made from different Austrian grape varieties and to investigate the influence of yeast on the GSH content in wine after aging. The results of this research have shown that monitoring with nitrogen gas, sulphur dioxide and freezing process at −25 ºC led to a good protective effect on the free glutathione amount in wine and grape samples. The GSH concentration in the samples was variable. Levels were ranging from non-detectable to up to 23.10 mg/l, and it showed that grape variety has no impact on GSH concentration in the must. Furthermore the results suggest that the choice of yeast has an impact on GSH content in wine even after 6 and 18 months of aging.

Survival of Escherichia coliO157:H7 and Salmonella spp. in Acidic Condiments

1997 ◽  
Vol 60 (7) ◽  
pp. 751-755 ◽  
Author(s):  
YA-WEN TSAI ◽  
STEVEN C. INGHAM
Keyword(s):  
Escherichia Coli ◽  
Storage Temperature ◽  
Coli Strain ◽  
Strain Atcc ◽  
C Cells ◽  
Salmonella Spp ◽  
Acid Adaptation ◽  
E Coli ◽  
Acidic Conditions ◽  
And Storage

This study examined the effects of adaptation to acid and storage temperature on the survival of a nonpathogenic Escherichia coli strain, three strains of E. coli O157:H7, and three strains of Salmonella spp. in ketchup, mustard, and sweet pickle relish. Stationary-phase cells were adapted to acidic conditions in pH 5.0 Trypticase soy broth for 4 h at 37°C. Samples inoculated with individual strains (105 CFU/g for E. coli and 106 CFU/g for Salmonella spp.) were stored at 5 and 23°C. Numbers of surviving cells were determined by plating on Trypticase soy agar. Acid adaptation enhanced the survival of all three Salmonella strains (ATCC 6962, 13311, and 25957) and all three E. coli O157:H7 strains (ATCC 43889, 43894, and 43895), with the magnitude of the effect depending on the strain and storage temperature. Acid adaptation enhanced survival of the nonpathogenic E. coli strain at 5°C, but not at 23°C. Cells of all tested strains survived longer at 5°C than at 23°C. In general, the E. coli O157:H7 strains survived longer than the Salmonella and nonpathogenic E. coli strains. Nonadapted E. coli O157:H7 cells were recovered from ketchup stored for I to 7 days at 5°C, whereas only low numbers of nonadapted Salmonella strain ATCC 25957 were recovered after 1 day at 5°C and no nonadapted Salmonella strains survived 2 days at 5°C. All of the E. coli and Salmonella strains died within 1 h in mustard and sweet pickle relish stored at 5 and 23°C. This study showed that adaptation to acid and low temperature enhanced the survival of E. coli O157:H7 and Salmonella strains in ketchup but not in mustard or sweet pickle relish.

scholarly journals Effect of Different Processing Conditions on Bioactive Compounds of Selected Grape Varieties

2021 ◽  
pp. 159-168
Author(s):  
M .M. W. Aponso ◽  
R. A. U. J. Marapana ◽  
A. T. Abeysundara ◽  
G. O. De Silva ◽  
R. Manawaduge
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging ◽  
Grape Juice ◽  
Enzyme Treatment ◽  
Processing Conditions ◽  
Ic50 Value ◽  
Pectinase Enzyme ◽  
Grape Juices ◽  
Grape Varieties ◽  
Locally Grown

Bioactive compounds in grapes vary in terms of cultivar and processing conditions. Raw juice and treated grape juices from locally grown Israel blue and locally available, imported, Red Globe and Michele Palieri varieties in Sri Lanka were used for the analysis. Grape juices were subjected to different processing conditions such as pasteurization and pectinase enzyme treatment. Total Monomeric Anthocyanin content (TAC), Total Phenolic Content (TPC), and antioxidant activity were analyzed. Compared to the imported grape varieties, the locally grown, pectinase enzyme-treated Israel blue grape juice with 2% pectinase enzyme concentration, 40 0C incubation temperature, and 2 hours incubation time, under dark condition had the significantly highest values (p < 0.05) for TAC at 177.03±4.15 mg/L of malvidin-3-O-glucoside (M3G), TPC at 527.07 ± 3.55 mg/L of Gallic acid equivalents and antioxidant activity in terms of DPPH radical scavenging assay with IC50 value at 7.05±0.35 mg/mL Gallic acid equivalents and ABTS radical scavenging assay with IC50 value at 0.31±0.01 mg/mL of Trolox equivalents. TAC, TPC, and antioxidant activity of three grape varieties showed the highest values in pectinase enzyme-treated grape juice which was followed by raw juice and the pasteurized juice respectively. This research has taken an approach to enhance the bioactivity of grape juices via pectinase enzyme treatment and evaluate the suitability of locally grown Israel blue grape variety in Sri Lanka to form as a functional beverage to meet nutritional and health requirements.

HUBUNGAN HIGIENE SANITASI DENGAN KANDUNGAN ESCHERICHIA COLI PADA ES BATU INDUSTRI RUMAH TANGGA DI TEPI JALAN WAHID HASYIM 2 KECAMATAN SEMPAJA KOTA SAMARINDA TAHUN 2015

2018 ◽  
Vol 2 (1) ◽  
pp. 43
Author(s):  
Suwignyo Suwignyo ◽  
Abdul Rachim ◽  
Arizal Sapitri
Keyword(s):  
Escherichia Coli ◽  
Data Analysis ◽  
Random Sampling ◽  
Preliminary Test ◽  
Raw Material ◽  
Almost Everywhere ◽  
Ice Cube ◽  
Processing And Storage ◽  
And Storage ◽  
Cluster Random Sampling

Ice is a water that cooled below 0 °C and used for complement in drink. Ice can be found almost everywhere, including in the Wahid Hasyim Sempaja Roadside. From the preliminary test, obtained 5 samples ice cube were contaminated by Escherichia coli. The purpose of this study was to determine relationship between hygiene and sanitation with presence of Eschericia coli in ice cube of home industry at Wahid Hasyim Roadside Samarinda. This research used quantitative with survey methode. The population in this study was all of the seller in 2nd Wahid Hasyim Roadside. Sample was taken by Krejcie and Morgan so the there were 44 samples and used Cluster Random Sampling. The instruments are questionnaries, observation and laboratory test. Data analysis was carried out univariate and bivariate (using Fisher test p= 0.05). The conclusion of this study there are a relation between chosing raw material (p=0,03) and saving raw material (p=0,03) with presence of Eschericia coli. There was no relation between processing raw material into ice cube with presence of Eschericia coli (p=0,15).Advice that can be given to ice cube should maintain hygiene and sanitation of the selection, processing and storage of ice cube.

Evaluating the fate of Escherichia coli O157:H7 and Salmonella spp. on cucumbers

2021 ◽  
pp. 103830
Author(s):  
Arícia Possas ◽  
Guiomar Denisse Posada-Izquierdo ◽  
Gonzalo Zurera ◽  
Fernando Pérez-Rodríguez
Keyword(s):  
Escherichia Coli ◽  
Escherichia Coli O157 ◽  
Salmonella Spp
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