Pub Date : 2023-05-25DOI: 10.9755/ejfa.2023.v35.i5.3101
S. Hayran
Understanding perception of the farmers’ flood risks has become increasingly important. This study aimed to evaluate the flood risk perception of farmers by constructing a farmer risk perception score based on eight statements. Data was gathered from 250 randomly selected farmers and analyzed using descriptive statistics, factor analysis, and binary logistic regression. Based on the flood risk perception score, the farmers were classified into two groups, and the results revealed that 46.00% of surveyed farmers had a high level of flood risk perception. The binary logistic regression analysis showed that seven factors, including gender, age, household size, children, farm size, insurance intention, and flood experience, had a significant impact on farmers’ flood risk perceptions. The findings of this study may aid government organizations and farmers in enhancing their flood risk management strategies. Keywords: Flood disaster; Risk perception score; Turkey
{"title":"Farmers’ Flood Risk Perception in Turkey: The Case of Mersin Province","authors":"S. Hayran","doi":"10.9755/ejfa.2023.v35.i5.3101","DOIUrl":"https://doi.org/10.9755/ejfa.2023.v35.i5.3101","url":null,"abstract":"Understanding perception of the farmers’ flood risks has become increasingly important. This study aimed to evaluate the flood risk perception of farmers by constructing a farmer risk perception score based on eight statements. Data was gathered from 250 randomly selected farmers and analyzed using descriptive statistics, factor analysis, and binary logistic regression. Based on the flood risk perception score, the farmers were classified into two groups, and the results revealed that 46.00% of surveyed farmers had a high level of flood risk perception. The binary logistic regression analysis showed that seven factors, including gender, age, household size, children, farm size, insurance intention, and flood experience, had a significant impact on farmers’ flood risk perceptions. The findings of this study may aid government organizations and farmers in enhancing their flood risk management strategies.\u0000Keywords: Flood disaster; Risk perception score; Turkey","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46188896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-25DOI: 10.9755/ejfa.2023.v35.i5.3096
N. Afifah, N. Indrianti, L. Ratnawati, Devry Pramesti Putri, Lista EKA YULIANTI, L. Rahmawati, Siti Khudaifanny D.F.A. Putri, A. Sarifudin
We investigated the effect of sugar cane level and foaming process on the foaming properties, drying kinetics, and physicochemical properties of dried pasta sauce. Experiments were conducted on drying pasta sauce based on tomatoes, both non-foamed and foamed, at selected sugar cane concentrations (0, 15, and 30% g sugar/g concentrated tomato) and a constant drying temperature of 60.C. The results indicated that the density and viscosity of foamed pasta sauce were lower than that of non-foamed pasta sauce, thereby increasing the drying rate. The higher the sugar cane concentration, the higher the density and viscosity of pasta sauce, resulting in a slower drying rate. The Page model was found as the best model to describe the drying kinetics of pasta sauce. The foaming process and reducing sugarcane concentration generally decreased the final moisture and sucrose content, water activity, water solubility index, and hygroscopicity. Moreover, they increased protein content, water absorption index, and the color of dried pasta sauce. Considering the drying rate and physicochemical properties, we proposed the foaming process and less sugar concentration to produce dried-tomato pasta sauce. Keywords: Drying kinetics; Foaming process; Pasta sauce powder; Sugar cane
{"title":"The effect of sugar cane concentration on foam-mat drying kinetics and physicochemical properties of dried-tomato pasta sauce","authors":"N. Afifah, N. Indrianti, L. Ratnawati, Devry Pramesti Putri, Lista EKA YULIANTI, L. Rahmawati, Siti Khudaifanny D.F.A. Putri, A. Sarifudin","doi":"10.9755/ejfa.2023.v35.i5.3096","DOIUrl":"https://doi.org/10.9755/ejfa.2023.v35.i5.3096","url":null,"abstract":"We investigated the effect of sugar cane level and foaming process on the foaming properties, drying kinetics, and physicochemical properties of dried pasta sauce. Experiments were conducted on drying pasta sauce based on tomatoes, both non-foamed and foamed, at selected sugar cane concentrations (0, 15, and 30% g sugar/g concentrated tomato) and a constant drying temperature of 60.C. The results indicated that the density and viscosity of foamed pasta sauce were lower than that of non-foamed pasta sauce, thereby increasing the drying rate. The higher the sugar cane concentration, the higher the density and viscosity of pasta sauce, resulting in a slower drying rate. The Page model was found as the best model to describe the drying kinetics of pasta sauce. The foaming process and reducing sugarcane concentration generally decreased the final moisture and sucrose content, water activity, water solubility index, and hygroscopicity. Moreover, they increased protein content, water absorption index, and the color of dried pasta sauce. Considering the drying rate and physicochemical properties, we proposed the foaming process and less sugar concentration to produce dried-tomato pasta sauce.\u0000Keywords: Drying kinetics; Foaming process; Pasta sauce powder; Sugar cane","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44989364","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-25DOI: 10.9755/ejfa.2023.v35.i5.3094
Şeniz KARABIYIKLI ÇİÇEK, Sümeyya Erdoğmuş
Çamur cheese is a traditional fermented dairy product produced in the Tire district of İzmir, Turkey. In this study, the microbiological quality of cheese samples purchased from local markets was determined. The Çamur cheeses with and without the addition of Bifidobacterium animalis ssp. lactis were produced in the laboratory. All purchased (PC), lab-produced (LPC) and lab-produced-functional cheese (LPFC) samples were stored at 4°C for 30 days which were then analyzed periodically to determine the microbiological profile during refrigeration. Klebsiella pneumoniae, Enterobacter aerogenes, Citrobacter freundi were detected in the PC samples, and total aerobic mesophilic bacteria (TAMB) counts were higher than 5 log CFU g-1 during the first 5 days. However, TMAB counts were lower in LPC samples until the end of Day30. LAB counts were >7 log CFU g-1 for LPFC samples until Day 20. In conclusion, adding probiotic bacteria led to longer shelf life and safer products thus making the traditional Çamur cheese more functional. Keywords: Functional food; Microbial quality; Probiotic bacteria; Shelf life; Traditional cheese.
{"title":"Microbiological quality of probiotic added traditional Çamur cheese","authors":"Şeniz KARABIYIKLI ÇİÇEK, Sümeyya Erdoğmuş","doi":"10.9755/ejfa.2023.v35.i5.3094","DOIUrl":"https://doi.org/10.9755/ejfa.2023.v35.i5.3094","url":null,"abstract":"Çamur cheese is a traditional fermented dairy product produced in the Tire district of İzmir, Turkey. In this study, the microbiological quality of cheese samples purchased from local markets was determined. The Çamur cheeses with and without the addition of Bifidobacterium animalis ssp. lactis were produced in the laboratory. All purchased (PC), lab-produced (LPC) and lab-produced-functional cheese (LPFC) samples were stored at 4°C for 30 days which were then analyzed periodically to determine the microbiological profile during refrigeration. Klebsiella pneumoniae, Enterobacter aerogenes, Citrobacter freundi were detected in the PC samples, and total aerobic mesophilic bacteria (TAMB) counts were higher than 5 log CFU g-1 during the first 5 days. However, TMAB counts were lower in LPC samples until the end of Day30. LAB counts were >7 log CFU g-1 for LPFC samples until Day 20. In conclusion, adding probiotic bacteria led to longer shelf life and safer products thus making the traditional Çamur cheese more functional.\u0000Keywords: Functional food; Microbial quality; Probiotic bacteria; Shelf life; Traditional cheese.","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47514299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-25DOI: 10.9755/ejfa.2023.v35.i5.3091
Cheng Ruiwen, Wang Fuqiang, Xu Yiren, Wei Lai, Ma Jinghao, Gao Peng, Yang Ran, Liu Xiaoyan, Fan Guangsen
This study optimized the fermentation conditions for producing glucanase from Burkholderia pyrrocinia B1213 using Jiuzao, a residue from Baijiu distillation, as the carbon source. The effects of Jiuzao particle size and concentration, type of nitrogen source, urea concentration, initial pH, inoculum size, loading volume, shaking speed, temperature, surfactant type and incubation time on glucanase production by B. pyrrocinia B1213 were investigated separately through single factor design. Then, five variables, Jiuzao concentration, inoculum size, initial pH, temperature and incubation time, were found to significantly affect glucanase production using the Plackett-Burman design. Following, the optimal conditions for glucanase production by B. pyrrocinia B1213 were found using the steepest ascent path and response surface methodology designs as: particle size, 40-60 mesh; Jiuzao concentration, 58.4 g/L; urea concentration, 8 g/L; initial pH, 6; loading volume, 15 mL/250 mL; inoculum size, 0.63% (v/v); temperature, 26 °C; shaking speed, 160 rpm; and incubation time, 120 h. Under these conditions, the glucanase activity of the B. pyrrcinia B1213 strain was 1336 U/mL, producing the biological enzymes needed in Baijiu making from a by-product. This study has provided experimental data and theoretical information for using B. pyrrcinia B1213 in Baijiu production. Keywords: Burkholderia pyrrocinia; Glucanase; Response surface methodology; Fermentation conditions; Jiuzao
{"title":"Optimization of submerged fermentation conditions for glucanase production by Burkholderia pyrrocinia B1213 using Jiuzao","authors":"Cheng Ruiwen, Wang Fuqiang, Xu Yiren, Wei Lai, Ma Jinghao, Gao Peng, Yang Ran, Liu Xiaoyan, Fan Guangsen","doi":"10.9755/ejfa.2023.v35.i5.3091","DOIUrl":"https://doi.org/10.9755/ejfa.2023.v35.i5.3091","url":null,"abstract":"This study optimized the fermentation conditions for producing glucanase from Burkholderia pyrrocinia B1213 using Jiuzao, a residue from Baijiu distillation, as the carbon source. The effects of Jiuzao particle size and concentration, type of nitrogen source, urea concentration, initial pH, inoculum size, loading volume, shaking speed, temperature, surfactant type and incubation time on glucanase production by B. pyrrocinia B1213 were investigated separately through single factor design. Then, five variables, Jiuzao concentration, inoculum size, initial pH, temperature and incubation time, were found to significantly affect glucanase production using the Plackett-Burman design. Following, the optimal conditions for glucanase production by B. pyrrocinia B1213 were found using the steepest ascent path and response surface methodology designs as: particle size, 40-60 mesh; Jiuzao concentration, 58.4 g/L; urea concentration, 8 g/L; initial pH, 6; loading volume, 15 mL/250 mL; inoculum size, 0.63% (v/v); temperature, 26 °C; shaking speed, 160 rpm; and incubation time, 120 h. Under these conditions, the glucanase activity of the B. pyrrcinia B1213 strain was 1336 U/mL, producing the biological enzymes needed in Baijiu making from a by-product. This study has provided experimental data and theoretical information for using B. pyrrcinia B1213 in Baijiu production.\u0000Keywords: Burkholderia pyrrocinia; Glucanase; Response surface methodology; Fermentation conditions; Jiuzao","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49659316","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Avian diversity has often been studied in agricultural habitats, but ornithological aspect of cattle sheds has never been studied. This exploratory study was conducted with the objective of studying the potential of cattle sheds for sustaining avian abundance and diversity in rice dominated agricultural areas. The study was done in Rice Field Ecosystem (System I) and Cattle Shed Ecosystem (System II) during 2019 and 2020 monsoon crop season from selected villages, namely, Dangon, Pakhowal and Sarabha (district Ludhiana), Punjab. It was recorded that 26 avian species (mainly of grassland habitat) were present in cattle sheds from a total 34 avian species (wetland, grassland and open countryside inhabiting species) observed in rice fields, which reflected that cattle sheds support a wide proportion of avian fauna and complement rice fields in supporting and preserving avian abundance and diversity. There is immense need to explore and accordingly lay emphasis on boosting dairy as allied sector so that cattle sheds can be exploited in preservation of diverse avian populations and thereby reinforcing approach of sustainable agriculture. Keywords: Avian diversity, Avian feeding guilds, Cattle Shed, Grassland birds, Rice crop
{"title":"Exploring cattle sheds as complementary avifaunal habitat niches in rice dominated agricultural areas in Punjab, India","authors":"Harnoor Kaur Grewal, Tejdeep Kaur Kler, Sukhpreet Kaur Sidhu","doi":"10.9755/ejfa.2023.v35.i5.3093","DOIUrl":"https://doi.org/10.9755/ejfa.2023.v35.i5.3093","url":null,"abstract":"Avian diversity has often been studied in agricultural habitats, but ornithological aspect of cattle sheds has never been studied. This exploratory study was conducted with the objective of studying the potential of cattle sheds for sustaining avian abundance and diversity in rice dominated agricultural areas. The study was done in Rice Field Ecosystem (System I) and Cattle Shed Ecosystem (System II) during 2019 and 2020 monsoon crop season from selected villages, namely, Dangon, Pakhowal and Sarabha (district Ludhiana), Punjab. It was recorded that 26 avian species (mainly of grassland habitat) were present in cattle sheds from a total 34 avian species (wetland, grassland and open countryside inhabiting species) observed in rice fields, which reflected that cattle sheds support a wide proportion of avian fauna and complement rice fields in supporting and preserving avian abundance and diversity. There is immense need to explore and accordingly lay emphasis on boosting dairy as allied sector so that cattle sheds can be exploited in preservation of diverse avian populations and thereby reinforcing approach of sustainable agriculture.\u0000Keywords: Avian diversity, Avian feeding guilds, Cattle Shed, Grassland birds, Rice crop","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45174755","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-25DOI: 10.9755/ejfa.2023.v35.i5.3099
Isaeva Venera Karabekovna
The study was carried out to explore drought stress indices in F4 hybrid generations of Triticum aestivum L. to select drought stress tolerant lines for rainfed areas of Kyrgyzstan. Wheat is the main food crop in Kyrgyzstan. There are about 0.3 million ha allotted for wheat, more than half of these sown areas (0.2 million ha) are in rainfed farming zones, where the amount of precipitation rarely exceeds 300-400 mm per year. The study was conducted in 2019 at the experimental field of Agricultural Faculty of Kyrgyz-Turkish Manas University. Eighteen hybrid lines of spring wheat and two released varieties (standard) were evaluated under irrigated and non-irrigated conditions. The results of the study show that the mean grain yield of evaluated lines under stress condition as compared to non-stressed condition was decreased by 51.72%. The analysis of correlation coefficient indicated that the productivity of lines under both conditions highly depends from their stress tolerance indexes (STI) (0.769 to 0.928). Tolerance index (TOL) and stress susceptibility index (STI) were negatively correlated (-0.411 to -0.813) with yield of genotypes under stress condition (YS). The correlation between yield stability index (YSI) and yield of genotypes under stress condition (YS) was strongly and highly positive (1.000). Based on provided analysis, Line-1, Line-3, Line-5, Line-12, Line-13, Line-14 and Line-15 were selected as potential genotypes to cultivate in drought areas of Kyrgyzstan and can be used as drought tolerance genetic resources in crop improvement programs. Keywords: Correlation; Drought tolerance; Hybrid lines; Stress tolerance indices; Triticum aestivum L.
{"title":"Evaluation of wheat (Triticum aestivum L.) lines for drought tolerance in Kyrgyzstan","authors":"Isaeva Venera Karabekovna","doi":"10.9755/ejfa.2023.v35.i5.3099","DOIUrl":"https://doi.org/10.9755/ejfa.2023.v35.i5.3099","url":null,"abstract":"The study was carried out to explore drought stress indices in F4 hybrid generations of Triticum aestivum L. to select drought stress tolerant lines for rainfed areas of Kyrgyzstan. Wheat is the main food crop in Kyrgyzstan. There are about 0.3 million ha allotted for wheat, more than half of these sown areas (0.2 million ha) are in rainfed farming zones, where the amount of precipitation rarely exceeds 300-400 mm per year. The study was conducted in 2019 at the experimental field of Agricultural Faculty of Kyrgyz-Turkish Manas University. Eighteen hybrid lines of spring wheat and two released varieties (standard) were evaluated under irrigated and non-irrigated conditions. The results of the study show that the mean grain yield of evaluated lines under stress condition as compared to non-stressed condition was decreased by 51.72%. The analysis of correlation coefficient indicated that the productivity of lines under both conditions highly depends from their stress tolerance indexes (STI) (0.769 to 0.928). Tolerance index (TOL) and stress susceptibility index (STI) were negatively correlated (-0.411 to -0.813) with yield of genotypes under stress condition (YS). The correlation between yield stability index (YSI) and yield of genotypes under stress condition (YS) was strongly and highly positive (1.000). Based on provided analysis, Line-1, Line-3, Line-5, Line-12, Line-13, Line-14 and Line-15 were selected as potential genotypes to cultivate in drought areas of Kyrgyzstan and can be used as drought tolerance genetic resources in crop improvement programs.\u0000Keywords: Correlation; Drought tolerance; Hybrid lines; Stress tolerance indices; Triticum aestivum L.","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44397477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-25DOI: 10.9755/ejfa.2023.v35.i5.3030
E. Akbaba, F. Erişir, S. Aydın, Nesrin Karaca Sanyürek, A. Çakır
Grapevine (Vitis vinifera L.) is regarded as one of the world's most important fruit crops in terms of acreage and commercial worth. Grapes are used to make not only wine but also fresh fruit, dried fruit, and juice. The quality of grapes or wine is significantly affected by environmental factors such as altitude, soil type, and climate. In this study, the 5 white grape varieties (Ağın beyazı, Tahannebi, Kabarcık, Şilfoni, and Besni) grown at different altitudes (800 m, 1000 m and 1200 m) in Turkey were investigated for their vitamin, and phytosterol concentrations as well as lipid peroxidation content. Şilfoni grape harvested at 800 m was found to possess the lowest lipid peroxidation content. High altitudes, were found to reduce lipid peroxidation contents in the Ağın beyazı, Tahannebi, and Kabarcık strains. The highest stigmasterol (98.34 µg/g), and beta-sitosterol (86.90 µg/g) concentrations were found within Şilfoni grape variety harvested at 800 m. The highest vitamin D-2 and D-3 levels were found in Ağın beyazı (1.39 µg/g) and Kabarcık (4.13 µg/g) grape varieties, both harvested at 1200 m. Kabarcık grape, however, revealed the highest concentrations of R-tocopherol (63.09 µg/g) and alpha-tocopherol (24.13 µg/g) at 1200 m within the samples. The highest vitamin K-2 level was determined within the Tahannebi grape (15.44 µg/g) from 1200 m. It was observed that the vitamin and phytosterol concentrations of white grape varieties tended to increase, while the lipid peroxidation values tended to decrease at high altitudes, especially at 1200 m. This study also exhibited a strong relationship among Vitamin D3, R-tocopherol, and alpha-tocopherol in the studied white grape cultivars. Keywords: Vitis vinifera; White grape; Vitamin; MDA; Altitude
{"title":"Vitamin content and MDA levels of certain white grape varieties from different altitudes in Turkey","authors":"E. Akbaba, F. Erişir, S. Aydın, Nesrin Karaca Sanyürek, A. Çakır","doi":"10.9755/ejfa.2023.v35.i5.3030","DOIUrl":"https://doi.org/10.9755/ejfa.2023.v35.i5.3030","url":null,"abstract":"Grapevine (Vitis vinifera L.) is regarded as one of the world's most important fruit crops in terms of acreage and commercial worth. Grapes are used to make not only wine but also fresh fruit, dried fruit, and juice. The quality of grapes or wine is significantly affected by environmental factors such as altitude, soil type, and climate. In this study, the 5 white grape varieties (Ağın beyazı, Tahannebi, Kabarcık, Şilfoni, and Besni) grown at different altitudes (800 m, 1000 m and 1200 m) in Turkey were investigated for their vitamin, and phytosterol concentrations as well as lipid peroxidation content. Şilfoni grape harvested at 800 m was found to possess the lowest lipid peroxidation content. High altitudes, were found to reduce lipid peroxidation contents in the Ağın beyazı, Tahannebi, and Kabarcık strains. The highest stigmasterol (98.34 µg/g), and beta-sitosterol (86.90 µg/g) concentrations were found within Şilfoni grape variety harvested at 800 m. The highest vitamin D-2 and D-3 levels were found in Ağın beyazı (1.39 µg/g) and Kabarcık (4.13 µg/g) grape varieties, both harvested at 1200 m. Kabarcık grape, however, revealed the highest concentrations of R-tocopherol (63.09 µg/g) and alpha-tocopherol (24.13 µg/g) at 1200 m within the samples. The highest vitamin K-2 level was determined within the Tahannebi grape (15.44 µg/g) from 1200 m. It was observed that the vitamin and phytosterol concentrations of white grape varieties tended to increase, while the lipid peroxidation values tended to decrease at high altitudes, especially at 1200 m. This study also exhibited a strong relationship among Vitamin D3, R-tocopherol, and alpha-tocopherol in the studied white grape cultivars.\u0000Keywords: Vitis vinifera; White grape; Vitamin; MDA; Altitude","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44469507","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-25DOI: 10.9755/ejfa.2023.v35.i5.3092
Indah Anita-Sari, Rudi Hari Murti, Eka Tarwaca Susila Putra, Misnawi, B. Setyawan, Miftahur Rizqi Akbar, Agung Wahyu Susilo
Flavor is one of the most essential indicators for determining the quality of cocoa beans, especially fine flavor cocoa. The volatile compound in the beans affect the mechanism the flavor emergence. Therefore, this study aimed to identify the volatile compound in the aromatic and non-aromatic cocoa groups as one of FFCs indicator. It was conducted at the Indonesian Coffee and Cocoa Research Institute, Jember, East Java, Indonesia. Furthermore, the genetic material used consisted of six aromatic cocoa genotypes, such as DR 2, ICCRI 03, ICCRI 07, ICCRI 09, MCC 02, and TSH 858 as well as four non-aromatic genotypes such as Sulawesi1, Sulawesi 2, KW 516, and KEE 2. A completely randomized block design (RCBD) was used with three repetitions. The fermented bean samples of each genotype were analyzed of volatile compound at the Food and Science Laboratory, Jember Polytechnic, East Java and sensory test was conducted by three certified panelists from ICCRI. Data were analyzed by orthogonal contrast analysis with IRRI's STAR 2.0.1 software. While the Microsoft Excel 2019 and R Studio were used for correlation analysis and heatmaps. The results showed aldehydes, acids, esters, pyrroles, and pyrazines of aromatic cocoa bean group higher than the non-aromatic. The alanine and terpenoid compounds was only found in clones DR 2 and ICCRI 03, while the alcohol and phenol compounds dominated in the non-aromatic group. Genotypes were grouped into six groups, based on flavor and volatile compound. ICCRI 09 characterized by strong acidity with a fresh fruit, spicy and sweet aroma as well as containsed aldehydes. Furthermore, ICCRI 03, MCC 02, and TSH 858 bean had weaker acidity and aroma than ICCRI 09 and contain terpenoids. ICCRI 07 had a nutty and woody aroma and was dominated by furan and pyrazine compounds. While Sulawesi 1 had a putrid aroma and alkaloids. The genotype groups of KW 516, KEE2, and Sulawesi 2 had astringent taste, dirty/dusty and moldy aroma as well as contained alcohol and phenol. Keywords: Aromatic; Flavor; Non-aromatic; Theobroma cacao L; Volatile compounds
{"title":"Cocoa volatile compounds affect aroma but not taste","authors":"Indah Anita-Sari, Rudi Hari Murti, Eka Tarwaca Susila Putra, Misnawi, B. Setyawan, Miftahur Rizqi Akbar, Agung Wahyu Susilo","doi":"10.9755/ejfa.2023.v35.i5.3092","DOIUrl":"https://doi.org/10.9755/ejfa.2023.v35.i5.3092","url":null,"abstract":"Flavor is one of the most essential indicators for determining the quality of cocoa beans, especially fine flavor cocoa. The volatile compound in the beans affect the mechanism the flavor emergence. Therefore, this study aimed to identify the volatile compound in the aromatic and non-aromatic cocoa groups as one of FFCs indicator. It was conducted at the Indonesian Coffee and Cocoa Research Institute, Jember, East Java, Indonesia. Furthermore, the genetic material used consisted of six aromatic cocoa genotypes, such as DR 2, ICCRI 03, ICCRI 07, ICCRI 09, MCC 02, and TSH 858 as well as four non-aromatic genotypes such as Sulawesi1, Sulawesi 2, KW 516, and KEE 2. A completely randomized block design (RCBD) was used with three repetitions. The fermented bean samples of each genotype were analyzed of volatile compound at the Food and Science Laboratory, Jember Polytechnic, East Java and sensory test was conducted by three certified panelists from ICCRI. Data were analyzed by orthogonal contrast analysis with IRRI's STAR 2.0.1 software. While the Microsoft Excel 2019 and R Studio were used for correlation analysis and heatmaps. The results showed aldehydes, acids, esters, pyrroles, and pyrazines of aromatic cocoa bean group higher than the non-aromatic. The alanine and terpenoid compounds was only found in clones DR 2 and ICCRI 03, while the alcohol and phenol compounds dominated in the non-aromatic group. Genotypes were grouped into six groups, based on flavor and volatile compound. ICCRI 09 characterized by strong acidity with a fresh fruit, spicy and sweet aroma as well as containsed aldehydes. Furthermore, ICCRI 03, MCC 02, and TSH 858 bean had weaker acidity and aroma than ICCRI 09 and contain terpenoids. ICCRI 07 had a nutty and woody aroma and was dominated by furan and pyrazine compounds. While Sulawesi 1 had a putrid aroma and alkaloids. The genotype groups of KW 516, KEE2, and Sulawesi 2 had astringent taste, dirty/dusty and moldy aroma as well as contained alcohol and phenol.\u0000Keywords: Aromatic; Flavor; Non-aromatic; Theobroma cacao L; Volatile compounds","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45450916","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-25DOI: 10.9755/ejfa.2023.v35.i5.3095
A. I. Saenz-Mendoza, P. B. Zamudio‐Flores, J. Tirado-Gallegos, M. C. García-Anaya, C. R. Velasco, C. Acosta-Muñiz, Miguel Espino-Díaz, M. Hernández-González, G. Vela-Gutiérrez, R. Salgado-Delgado, Rodolfo Rendón-Villalobos, Adalberto Ortega-Ortega, Paul Baruk
Insects are mega-diverse species. Structurally, insects are composed of the polysaccharide known as chitin and its deacetylated derivative, chitosan. Actually, exist few studies regarding to the physicochemical and structural characterization of these biopolymers in the main insect orders. The present study shows a review of chitin and chitosan obtained from insect sources; it was carried out on the similarities and differences between these biopolymers and those obtained from conventional sources. X-ray diffraction, infrared spectroscopy with Fourier transform, and thermogravimetric analysis are presented which are important to determine how the structural, morphological and physicochemical properties of chitin and chitosan are affected depending on the source taxonomy of insects. The main techniques used for the isolation and the yields obtained are shown. Future research will be conducted to expand chitin and chitosan applications from insect in areas as diverse as food, biotechnology and biomedicine, emphasizing that insects can represent a potential raw material.Keywords: Biopolymeric materials; Physicochemical characterization; Insect order; Insect species; Chitin yield
{"title":"Insects as a potential source of chitin and chitosan: Physicochemical, morphological and structural characterization. -A review","authors":"A. I. Saenz-Mendoza, P. B. Zamudio‐Flores, J. Tirado-Gallegos, M. C. García-Anaya, C. R. Velasco, C. Acosta-Muñiz, Miguel Espino-Díaz, M. Hernández-González, G. Vela-Gutiérrez, R. Salgado-Delgado, Rodolfo Rendón-Villalobos, Adalberto Ortega-Ortega, Paul Baruk","doi":"10.9755/ejfa.2023.v35.i5.3095","DOIUrl":"https://doi.org/10.9755/ejfa.2023.v35.i5.3095","url":null,"abstract":"Insects are mega-diverse species. Structurally, insects are composed of the polysaccharide known as chitin and its deacetylated derivative, chitosan. Actually, exist few studies regarding to the physicochemical and structural characterization of these biopolymers in the main insect orders. The present study shows a review of chitin and chitosan obtained from insect sources; it was carried out on the similarities and differences between these biopolymers and those obtained from conventional sources. X-ray diffraction, infrared spectroscopy with Fourier transform, and thermogravimetric analysis are presented which are important to determine how the structural, morphological and physicochemical properties of chitin and chitosan are affected depending on the source taxonomy of insects. The main techniques used for the isolation and the yields obtained are shown. Future research will be conducted to expand chitin and chitosan applications from insect in areas as diverse as food, biotechnology and biomedicine, emphasizing that insects can represent a potential raw material.Keywords: Biopolymeric materials; Physicochemical characterization; Insect order; Insect species; Chitin yield","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44814413","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-24DOI: 10.9755/ejfa.2023.v35.i6.3110
A. Ahmad, Shahzadi Saima, Farah Akmal, G. Yasin, Ikram ul Haq, A. Altaf
In the Botanical Garden and Research Laboratory of the Institute of Pure and Applied Biology, Bahauddin Zakariya University, Multan (Pakistan) the current work was performed to examine the effect of the foliar spray of potassium for lessening the toxicity of heavy metal in three varieties of Canola (Brassica napus L.) viz; Exceed, Cyclone and Legend. Seeds were grown in pots. They were arranged in a Completely Randomized Design (CRD). When seeds germinated, some were kept without treatment (control) and others were treated with 15mg/kg and 30mg/kg of Lead along with a Potassium spray. Plants were harvested and subjected to phytochemical studies. The role of phytochemical studies (alkaloid, flavonoid, and phenolic) showed an increase in response against heavy metal stress. While the plants treated with Potassium revealed a decreased response in phytochemical studies. Plants treated with both Pb metal and K expressed a lesser increase in phytochemical compared to plants only treated with metal. This study sheds light on the effectiveness of Potassium in improving growth and dealing with metal stress to decrease the harmful effect of heavy metals. However, further studies are required to identify the mechanisms of Potassium mediated alleviation of toxicity of Pb and other heavy metals. Keywords: Alkaloid; Canola; Lead; Potassium; Phytochemicals
{"title":"Phytochemical analysis of canola (Brassica napus L.) Cultivars: Mitigating lead stress effects through the foliar spray of potassium chloride","authors":"A. Ahmad, Shahzadi Saima, Farah Akmal, G. Yasin, Ikram ul Haq, A. Altaf","doi":"10.9755/ejfa.2023.v35.i6.3110","DOIUrl":"https://doi.org/10.9755/ejfa.2023.v35.i6.3110","url":null,"abstract":"In the Botanical Garden and Research Laboratory of the Institute of Pure and Applied Biology, Bahauddin Zakariya University, Multan (Pakistan) the current work was performed to examine the effect of the foliar spray of potassium for lessening the toxicity of heavy metal in three varieties of Canola (Brassica napus L.) viz; Exceed, Cyclone and Legend. Seeds were grown in pots. They were arranged in a Completely Randomized Design (CRD). When seeds germinated, some were kept without treatment (control) and others were treated with 15mg/kg and 30mg/kg of Lead along with a Potassium spray. Plants were harvested and subjected to phytochemical studies. The role of phytochemical studies (alkaloid, flavonoid, and phenolic) showed an increase in response against heavy metal stress. While the plants treated with Potassium revealed a decreased response in phytochemical studies. Plants treated with both Pb metal and K expressed a lesser increase in phytochemical compared to plants only treated with metal. This study sheds light on the effectiveness of Potassium in improving growth and dealing with metal stress to decrease the harmful effect of heavy metals. However, further studies are required to identify the mechanisms of Potassium mediated alleviation of toxicity of Pb and other heavy metals.\u0000Keywords: Alkaloid; Canola; Lead; Potassium; Phytochemicals","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46255656","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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