Pub Date : 2012-08-09DOI: 10.5923/J.FPH.20120204.01
A. Kolapo, A. O. Olubamiwa
Abstract The possibility of enhancing the sensory attributes of soy yoghurt through the use of composite soymilk was investigated. The effect of using starter cultures from different sources on the chemical characteristics and consumer ac-ceptability was also studied. Soy milk containing 0, 10 and 20% coconut milk were used in the production of soy yoghurt using commercially available yoghurt starter and starters isolated from naturally fermenting soy milk and cow milk. Chemical and sensory characteristics of soy yoghurts obtained were evaluated. The pH of the yoghurt premixes at the be-ginning of fermentation ranged between 6.25 and 6.45; after fermentation the values were between 4.81 and 5.51 with commercially availab le starter bringing about greatest pH reduction. Chemical compositions of obtained soy yoghurts were as follows: titratable acidity as %lactic acid (0.25-0.43%), crude protein (2.66 -3.62%), fat content (0.13 -0.89%), total solid content (7.91-9.06%). Variation in premix formulation had no significant (P>0.05) effect on the chemical composition of different soy yoghurts obtained. Addition of coconut milk to soy milk improved the sensory characteristics of soy yoghurts with the premix containing 10% coconut milk fermented with starter obtained from cow milk producing yoghurts with the best taste, aroma, and acceptability. Results from the present study have demonstrated a further way of enhancing soy yo-ghurt acceptability by the western ‘palate’.
{"title":"Effect of different concentrations of coconut milk on the chemical and sensory properties of soy-coconut milk based yoghurt.","authors":"A. Kolapo, A. O. Olubamiwa","doi":"10.5923/J.FPH.20120204.01","DOIUrl":"https://doi.org/10.5923/J.FPH.20120204.01","url":null,"abstract":"Abstract The possibility of enhancing the sensory attributes of soy yoghurt through the use of composite soymilk was investigated. The effect of using starter cultures from different sources on the chemical characteristics and consumer ac-ceptability was also studied. Soy milk containing 0, 10 and 20% coconut milk were used in the production of soy yoghurt using commercially available yoghurt starter and starters isolated from naturally fermenting soy milk and cow milk. Chemical and sensory characteristics of soy yoghurts obtained were evaluated. The pH of the yoghurt premixes at the be-ginning of fermentation ranged between 6.25 and 6.45; after fermentation the values were between 4.81 and 5.51 with commercially availab le starter bringing about greatest pH reduction. Chemical compositions of obtained soy yoghurts were as follows: titratable acidity as %lactic acid (0.25-0.43%), crude protein (2.66 -3.62%), fat content (0.13 -0.89%), total solid content (7.91-9.06%). Variation in premix formulation had no significant (P>0.05) effect on the chemical composition of different soy yoghurts obtained. Addition of coconut milk to soy milk improved the sensory characteristics of soy yoghurts with the premix containing 10% coconut milk fermented with starter obtained from cow milk producing yoghurts with the best taste, aroma, and acceptability. Results from the present study have demonstrated a further way of enhancing soy yo-ghurt acceptability by the western ‘palate’.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"134 1","pages":"85-91"},"PeriodicalIF":0.0,"publicationDate":"2012-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77376796","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2012-08-09DOI: 10.5923/J.FPH.20120204.05
G. Adegoke, Theophilus E. Nkpa, Adenike A. Oguntubo, O. Itiola
The aim of this present work is to study the possibility of using DaniellinTMas a dietary antioxidant and for controlling lipid oxidation in dairy milk.Daniellin TM found earlier to be able to control the production of ochratoxin A in a non-alcoholic beverage was produced in tablet form and it had (mg/g): vitamin A(6.3x10-4)and vitamin C(2.64). DaniellinTM dietary antioxidant with a moisture content of 2.1 %, pH 7.0 played an important role in lipid peroxidation because when it was added to fresh dairy milk at 50, 150, and 200 ppm ithad antioxidant effectiveness of 69.2%, 76.9% and 84.6% respectively.
{"title":"Dietary Antioxidant Profile and Control of Lipid Oxidation Characteristics of Daniellin TM","authors":"G. Adegoke, Theophilus E. Nkpa, Adenike A. Oguntubo, O. Itiola","doi":"10.5923/J.FPH.20120204.05","DOIUrl":"https://doi.org/10.5923/J.FPH.20120204.05","url":null,"abstract":"The aim of this present work is to study the possibility of using DaniellinTMas a dietary antioxidant and for controlling lipid oxidation in dairy milk.Daniellin TM found earlier to be able to control the production of ochratoxin A in a non-alcoholic beverage was produced in tablet form and it had (mg/g): vitamin A(6.3x10-4)and vitamin C(2.64). DaniellinTM dietary antioxidant with a moisture content of 2.1 %, pH 7.0 played an important role in lipid peroxidation because when it was added to fresh dairy milk at 50, 150, and 200 ppm ithad antioxidant effectiveness of 69.2%, 76.9% and 84.6% respectively.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"34 1","pages":"110-112"},"PeriodicalIF":0.0,"publicationDate":"2012-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72867225","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aims to investigate the effect of different amount of low, medium and high (3, 5 and 8 servings/day) fruit and vegetables (F+V) consumption on blood lipid profile and plasma malondialdehyde (MDA) in healthy individuals. In a parallel trial, 63 subjects were randomly assigned into one of the three different dietary interventions. Anthropometric, blood lipid profile and MDA were evaluated at baseline and after 4 weeks intervention. The results showed that consumption of F+V 5 and 8 servings/d could significantly reduce low density lipoprotein (LDL-C) concentrations with a mean difference (95% CI) of -13.28 , (-4.00, - 22.55) and -9.31(-2.25, -16.38) mg/dL respectively. In addition, 8 servings/d of F+V consumption had shown to significantly reduced plasma MDA concentrations with a mean difference (95%CI) of -0.15 (-0.09, -0.2) mg/dL, and p-value <0.05. Therefore, consumption of 8 servings F + V daily pose health benefits on both reducing LDL-C concentrations and improving oxidative status.
{"title":"Impact of fruit and vegetables on oxidative status and lipid profiles in healthy individuals.","authors":"Sapwarobol Suwimol, Luangcharoenkul Pimpanit, Metavee Aporn, Singlaw Pichita, Seawsiri Ratiyaporn, Jiamjarasrangsi Wiroj","doi":"10.5923/J.FPH.20120204.06","DOIUrl":"https://doi.org/10.5923/J.FPH.20120204.06","url":null,"abstract":"This study aims to investigate the effect of different amount of low, medium and high (3, 5 and 8 servings/day) fruit and vegetables (F+V) consumption on blood lipid profile and plasma malondialdehyde (MDA) in healthy individuals. In a parallel trial, 63 subjects were randomly assigned into one of the three different dietary interventions. Anthropometric, blood lipid profile and MDA were evaluated at baseline and after 4 weeks intervention. The results showed that consumption of F+V 5 and 8 servings/d could significantly reduce low density lipoprotein (LDL-C) concentrations with a mean difference (95% CI) of -13.28 , (-4.00, - 22.55) and -9.31(-2.25, -16.38) mg/dL respectively. In addition, 8 servings/d of F+V consumption had shown to significantly reduced plasma MDA concentrations with a mean difference (95%CI) of -0.15 (-0.09, -0.2) mg/dL, and p-value <0.05. Therefore, consumption of 8 servings F + V daily pose health benefits on both reducing LDL-C concentrations and improving oxidative status.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"121 23","pages":"113-118"},"PeriodicalIF":0.0,"publicationDate":"2012-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91408052","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2012-05-09DOI: 10.5923/J.FPH.20120203.04
M. Nádia, Scapin Diane, Oro Débora, Rossi Eliandra Mirlei
Milk is a food that inherently favors microbial growth and due to its characteristics several precautions must be taken to prevent contamination in its production, processing, marketing and consumption, which are routinely subject to changes. The aim of this study was to evaluate microbiological contamination in milk produced at two farms in the Far West of Santa Catarina, before and after the application of Good Manufacturing Practices (GMP). Initially, samples of the milk, surfaces of equipment and utensils for milking, the teats of animals, disinfectants, and water were tested. Next, we conducted training of the farmers in microbiological analysis of milk samples. The analyses included counts of mesophilic aerobes (MA), Staphylococcus coagulase positive (SA), total coliform (TC), and thermotolerant (FC). The methods used for analyses were those described by the Regulation number 62 of August 26th, 2003 published by the Brazilian Ministry of Agriculture and Food Supply (MAPA) that follows methods recommended by the Compendium of Methods for the Microbiological Examination of Foods - APHA. The mean values for MA, SA, TC, and FC in milk obtained before and after the training were, respectively: 4.88 and 3.69 log colony-forming-unit (CFU)/ ml, 3.04 and 2.37 log CFU / ml, 61.19 Most probable number (MPN) and 17.89 MPN/ ml, and 40.26 and 8.71 MPN/ ml. Thus, according to these results, including training in GMP can improve the quality of milk, with immediate results for MA, TC, and CF. But, beyond the procedures employed, the control and prevention of mastitis could help to avoid contamination by SA.
{"title":"Evaluation of Microbiological Quality of Raw Milk Produced at Two Properties in the Far West of Santa Catarina, Brasil","authors":"M. Nádia, Scapin Diane, Oro Débora, Rossi Eliandra Mirlei","doi":"10.5923/J.FPH.20120203.04","DOIUrl":"https://doi.org/10.5923/J.FPH.20120203.04","url":null,"abstract":"Milk is a food that inherently favors microbial growth and due to its characteristics several precautions must be taken to prevent contamination in its production, processing, marketing and consumption, which are routinely subject to changes. The aim of this study was to evaluate microbiological contamination in milk produced at two farms in the Far West of Santa Catarina, before and after the application of Good Manufacturing Practices (GMP). Initially, samples of the milk, surfaces of equipment and utensils for milking, the teats of animals, disinfectants, and water were tested. Next, we conducted training of the farmers in microbiological analysis of milk samples. The analyses included counts of mesophilic aerobes (MA), Staphylococcus coagulase positive (SA), total coliform (TC), and thermotolerant (FC). The methods used for analyses were those described by the Regulation number 62 of August 26th, 2003 published by the Brazilian Ministry of Agriculture and Food Supply (MAPA) that follows methods recommended by the Compendium of Methods for the Microbiological Examination of Foods - APHA. The mean values for MA, SA, TC, and FC in milk obtained before and after the training were, respectively: 4.88 and 3.69 log colony-forming-unit (CFU)/ ml, 3.04 and 2.37 log CFU / ml, 61.19 Most probable number (MPN) and 17.89 MPN/ ml, and 40.26 and 8.71 MPN/ ml. Thus, according to these results, including training in GMP can improve the quality of milk, with immediate results for MA, TC, and CF. But, beyond the procedures employed, the control and prevention of mastitis could help to avoid contamination by SA.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"25 3 1","pages":"79-84"},"PeriodicalIF":0.0,"publicationDate":"2012-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88286759","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2012-05-09DOI: 10.5923/J.FPH.20120203.01
E. Gomaa
The molal solubility for saturated solutions of O -chlorobenzoic acid at 298.15 K in various solvents was de- termined. The solvents used are, water (W), ethanol (Et), dimethylsulphoxide (DMSO), acetonitrile (AN), methanol (Me), 1-4, dioxane (Di) and N , N-dimethylformamide (DMF). From the experimental data for solubility, pH , densities, the dif- ferent volumes, free energies, dissociation constants, association constants and solvation parameters were estimated. Also the free energies of dissociation and association were also evaluated. Other solvation parameters like the solvation numbers were cited here to help explaining the solubility trend.This work give a lot of data for the solubility of orthochlorobenzoic acid which help the biologist for using it as food preserver .The results were also discussed.
{"title":"Molal Solubility, Dissociation, Association and Solvation Parameters for Saturated O -Chlorobenzoic Acid Solutions in Various Solvents at 298.15 K","authors":"E. Gomaa","doi":"10.5923/J.FPH.20120203.01","DOIUrl":"https://doi.org/10.5923/J.FPH.20120203.01","url":null,"abstract":"The molal solubility for saturated solutions of O -chlorobenzoic acid at 298.15 K in various solvents was de- termined. The solvents used are, water (W), ethanol (Et), dimethylsulphoxide (DMSO), acetonitrile (AN), methanol (Me), 1-4, dioxane (Di) and N , N-dimethylformamide (DMF). From the experimental data for solubility, pH , densities, the dif- ferent volumes, free energies, dissociation constants, association constants and solvation parameters were estimated. Also the free energies of dissociation and association were also evaluated. Other solvation parameters like the solvation numbers were cited here to help explaining the solubility trend.This work give a lot of data for the solubility of orthochlorobenzoic acid which help the biologist for using it as food preserver .The results were also discussed.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"64 1","pages":"65-68"},"PeriodicalIF":0.0,"publicationDate":"2012-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87208951","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2012-05-09DOI: 10.5923/J.FPH.20120203.03
Md Nurunnabi Mondal, Mahmudur Rahman, M. Rahman, M. N. Akter
Ever married women are more vulnerable group to sexually transmitted diseases (STDs), HIV/AIDS infection, and unplanned pregnancies. The aims of this study are to assess the level of awareness among ever married women on HIV/AIDS and to determine the affecting factors influenced knowledge and awareness about HIV/AIDS regarding its pre- vention and control. The data on 10,996 ever married women in their reproductive span (15-49 years) was taken from the Bangladesh Demographic and Health Survey (BDHS), 2007. The statistical tools, Chi square (χ 2 ) test and binary logistic regression analysis have been performed to analyse the data. Both bivariate and multivariate analyses identified that re- spondent's education, husband's education, husband's occupation, age at marriage, watching TV, electricity in the household, marital status, and residence are found to have statistically significant effects with HIV/AIDS awareness (p 18 years), education, and mass media campaigns are strongly suggested for increasing knowledge and awareness to be controlled the spread of HIV/AIDS as well as STDs among ever married women in Bangladesh.
{"title":"Level of Awareness about HIV/AIDS among Ever Married Women in Bangladesh","authors":"Md Nurunnabi Mondal, Mahmudur Rahman, M. Rahman, M. N. Akter","doi":"10.5923/J.FPH.20120203.03","DOIUrl":"https://doi.org/10.5923/J.FPH.20120203.03","url":null,"abstract":"Ever married women are more vulnerable group to sexually transmitted diseases (STDs), HIV/AIDS infection, and unplanned pregnancies. The aims of this study are to assess the level of awareness among ever married women on HIV/AIDS and to determine the affecting factors influenced knowledge and awareness about HIV/AIDS regarding its pre- vention and control. The data on 10,996 ever married women in their reproductive span (15-49 years) was taken from the Bangladesh Demographic and Health Survey (BDHS), 2007. The statistical tools, Chi square (χ 2 ) test and binary logistic regression analysis have been performed to analyse the data. Both bivariate and multivariate analyses identified that re- spondent's education, husband's education, husband's occupation, age at marriage, watching TV, electricity in the household, marital status, and residence are found to have statistically significant effects with HIV/AIDS awareness (p 18 years), education, and mass media campaigns are strongly suggested for increasing knowledge and awareness to be controlled the spread of HIV/AIDS as well as STDs among ever married women in Bangladesh.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"367 1","pages":"73-78"},"PeriodicalIF":0.0,"publicationDate":"2012-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80382286","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2012-05-09DOI: 10.5923/J.FPH.20120203.02
E. Christaki
Hippophae rhamnoides, also known as sea buckthorn is an ancient plant with modern virtues, due to its nutri- tional and medicinal value. Sea buckthorn is a spiny bush with long and narrow leaves, and orange-yellow berries. It is cold resistant, and native to Europe and Asia. All parts of Hippophae e.g. berries, leaves, and seed or pulp oils contain many bioactive compounds. They are a rich source of natural antioxidants such as ascorbic acid, tocopherols, carotenoids, fla- vonoids, while they contain proteins, vitamins (especially vitamin C), minerals, lipids (mainly unsaturated fatty acids), sugars, organic acids and phytosterols. Animal and human studies suggest that sea buckthorn may have various beneficial effects: cardioprotective, anti-atherogenic, antioxidant, anti-cancer, immunomodulatory, anti-bacterial, antiviral, wound healing and anti-inflammatory. Hippophae could also be used in human and animal nutrition. Therefore, it would be worthwhile to perform more scientific research on this medicinal plant and to promote its large-scale utilization.
{"title":"Hippophae Rhamnoides L. (Sea Buckthorn): a Potential Source of Nutraceuticals","authors":"E. Christaki","doi":"10.5923/J.FPH.20120203.02","DOIUrl":"https://doi.org/10.5923/J.FPH.20120203.02","url":null,"abstract":"Hippophae rhamnoides, also known as sea buckthorn is an ancient plant with modern virtues, due to its nutri- tional and medicinal value. Sea buckthorn is a spiny bush with long and narrow leaves, and orange-yellow berries. It is cold resistant, and native to Europe and Asia. All parts of Hippophae e.g. berries, leaves, and seed or pulp oils contain many bioactive compounds. They are a rich source of natural antioxidants such as ascorbic acid, tocopherols, carotenoids, fla- vonoids, while they contain proteins, vitamins (especially vitamin C), minerals, lipids (mainly unsaturated fatty acids), sugars, organic acids and phytosterols. Animal and human studies suggest that sea buckthorn may have various beneficial effects: cardioprotective, anti-atherogenic, antioxidant, anti-cancer, immunomodulatory, anti-bacterial, antiviral, wound healing and anti-inflammatory. Hippophae could also be used in human and animal nutrition. Therefore, it would be worthwhile to perform more scientific research on this medicinal plant and to promote its large-scale utilization.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"64 1","pages":"69-72"},"PeriodicalIF":0.0,"publicationDate":"2012-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73867014","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2012-01-01DOI: 10.5923/j.fph.20120206.08
D. Santos, D. F. Barbosa, Ketllen Broccolo, M. Thereza, M. Gomes, Renata Vardanega, M. Angela, A. Meireles
In this work, anovel on-line process for pressurised hot organic solvent extraction of antio xidants from plantsas well as precip itation of the extract with or without a carrier material in one step was developed. This process has been called OEPO,Organic solvent Ext raction and On-line particle formation. With this process, different products with a very low residual organic solvent concentration (< 50 ppm) can be obtained by the use of supercritical CO2 as anti solvent for solvent elimination.OEPO process consists of hyphenated Pressurized Liquid Extraction (PLE)-Supercritical Anti So lvent (SAS) precipitation, PLE-SAS co-p recipitat ion and PLE-Supercritical Fluid Ext raction of Emulsions (SFEE). OEPO process was successfully developed using Brazilian g inseng roots (Pfa ffiaglomerata)as a model case using ethyl acetate as extracting solvent. Results were co mpared, in terms of antio xidant activity o r mo rphology, with the ones obtained by each process separately.In addition, an optimizat ion study for antio xidants recovery was performed using ethyl acetate as extracting solvent during PLE process. Optimu m PLE extracts were produced under moderate extraction temperature (373 K) and high static extraction t ime (15 min). Under this condition an ext raction yield o f 1% (d ry basis, d.b.) and an antioxidant activity of 53% are obtained, wh ich was appro ximately 14% higherthan that observed after PLE-SAS p recipitation and after SAS precipitation performed in two steps (step one - PLE ext raction; step two - SAS precipitation by the use of the ext ract solution produced by step one stored).Similar behavior (hyphenated process producing similar p roducts than the two step process done separately) was observed for PLE-SAS co-precip itation and PLE-SFEE indicating that the OEPO process developed in this work can be considered as a suitable and p ro mising process to obtain, in only one step, different products (precipitated extract, co-precipitated extract or encapsulated extract in suspension), direct ly fro m plant materials.
{"title":"Pressurized Organic Solvent Extraction with On-line Particle Formation by Supercritical Anti Solvent Processes","authors":"D. Santos, D. F. Barbosa, Ketllen Broccolo, M. Thereza, M. Gomes, Renata Vardanega, M. Angela, A. Meireles","doi":"10.5923/j.fph.20120206.08","DOIUrl":"https://doi.org/10.5923/j.fph.20120206.08","url":null,"abstract":"In this work, anovel on-line process for pressurised hot organic solvent extraction of antio xidants from plantsas well as precip itation of the extract with or without a carrier material in one step was developed. This process has been called OEPO,Organic solvent Ext raction and On-line particle formation. With this process, different products with a very low residual organic solvent concentration (< 50 ppm) can be obtained by the use of supercritical CO2 as anti solvent for solvent elimination.OEPO process consists of hyphenated Pressurized Liquid Extraction (PLE)-Supercritical Anti So lvent (SAS) precipitation, PLE-SAS co-p recipitat ion and PLE-Supercritical Fluid Ext raction of Emulsions (SFEE). OEPO process was successfully developed using Brazilian g inseng roots (Pfa ffiaglomerata)as a model case using ethyl acetate as extracting solvent. Results were co mpared, in terms of antio xidant activity o r mo rphology, with the ones obtained by each process separately.In addition, an optimizat ion study for antio xidants recovery was performed using ethyl acetate as extracting solvent during PLE process. Optimu m PLE extracts were produced under moderate extraction temperature (373 K) and high static extraction t ime (15 min). Under this condition an ext raction yield o f 1% (d ry basis, d.b.) and an antioxidant activity of 53% are obtained, wh ich was appro ximately 14% higherthan that observed after PLE-SAS p recipitation and after SAS precipitation performed in two steps (step one - PLE ext raction; step two - SAS precipitation by the use of the ext ract solution produced by step one stored).Similar behavior (hyphenated process producing similar p roducts than the two step process done separately) was observed for PLE-SAS co-precip itation and PLE-SFEE indicating that the OEPO process developed in this work can be considered as a suitable and p ro mising process to obtain, in only one step, different products (precipitated extract, co-precipitated extract or encapsulated extract in suspension), direct ly fro m plant materials.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"80 1","pages":"231-240"},"PeriodicalIF":0.0,"publicationDate":"2012-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91234575","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2012-01-01DOI: 10.5923/J.FPH.20120206.13
F. Passamani, Noelly Alves Lopes, G. Pereira, G. Prado, L. Batista
The main fungi responsible for the accumulat ion of ochratoxin A in grapes and wines belong to the genus Aspergillus Section Nigri. The production of this toxin by the fungus is related to abiotic factors and its presence may affect the quality and safety of the grapes grown and the wines produced. The aim of the present study was to assess the frequency of occurrence and the toxigenic potential of Aspergillus Section Nigri in grapes and seeds of Cabernet Sauvignon and Temp ranillo variet ies grown in the Sao Francisco Valley, northeast Brazil. To evaluate the distribution of these species and the toxigenic potential, samples of grapes of the Cabernet Sauvignon and Tempranillo varieties were co llected in three wineries. The percentage of contamination in the grapes of the two varieties analy zed was larger than that of the seeds, and statistically d ifferent between the wineries studied. A total of 94 filamentous fungi were identified and none Aspergillus carbonarius were identified. The relat ionship between the percentage of contamination in the wineries examined and the geographic location and climate is not very clear, since the wineries are located on the same lat itude and longitude, and are under influence of the same temperature (26℃).
{"title":"Aspergillus section Nigri in grapes cultivated in the tropical winery region of Brazil.","authors":"F. Passamani, Noelly Alves Lopes, G. Pereira, G. Prado, L. Batista","doi":"10.5923/J.FPH.20120206.13","DOIUrl":"https://doi.org/10.5923/J.FPH.20120206.13","url":null,"abstract":"The main fungi responsible for the accumulat ion of ochratoxin A in grapes and wines belong to the genus Aspergillus Section Nigri. The production of this toxin by the fungus is related to abiotic factors and its presence may affect the quality and safety of the grapes grown and the wines produced. The aim of the present study was to assess the frequency of occurrence and the toxigenic potential of Aspergillus Section Nigri in grapes and seeds of Cabernet Sauvignon and Temp ranillo variet ies grown in the Sao Francisco Valley, northeast Brazil. To evaluate the distribution of these species and the toxigenic potential, samples of grapes of the Cabernet Sauvignon and Tempranillo varieties were co llected in three wineries. The percentage of contamination in the grapes of the two varieties analy zed was larger than that of the seeds, and statistically d ifferent between the wineries studied. A total of 94 filamentous fungi were identified and none Aspergillus carbonarius were identified. The relat ionship between the percentage of contamination in the wineries examined and the geographic location and climate is not very clear, since the wineries are located on the same lat itude and longitude, and are under influence of the same temperature (26℃).","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"6 1","pages":"276-280"},"PeriodicalIF":0.0,"publicationDate":"2012-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80929496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2012-01-01DOI: 10.5923/J.FPH.20120206.16
M. Bononi, D. Bassi, F. Tateo
This work successfully used an easy analytical method to produce comparable data referable to sensorial quality of fru its. In this study we examined the distribution of twenty-two volatile co mpounds for two peach accessions, Bolero and Oro A, and four of their offspring using head space solid-phase micro-ext raction (HS-SPM E) and GC-MS. The quantitative comparative distributions of thirteen "key volatile co mpounds" were elaborated to deduce the "flavour intensity" of each compound for each peach sample, also at two extreme stages (unripe and ripe). Clear d ifferences were found between Oro A and Bo lero and some trends have been evidenced considering their four offspring (for ex. total flavour intensities, hexyl-acetate trend, uniform decrease of (E)-2-hexenal). The criterion adopted permits to compare the flavours quality using "flavour intensity" data and to search for similar characteristics.
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