Pub Date : 2012-08-10DOI: 10.2174/1874256401206010012
Jing Gao, H. Rupasinghe
In order to examine the influence of delayed cooling on juice quality, seven and three days of delayed cooling were applied to 'Honeycrisp' and 'McIntosh' apples, respectively. After the delayed cooling treatment, apples were stored in refrigerated air (RA) and in three different controlled atmospheres (CA) for six months. Titratable acidity (TA) de- creased over the storage period due to the delayed cooling treatment for both 'Honeycrisp' and 'McIntosh' apples. Lower TA was detected in RA-stored apples compared to CA-stored fruit. In addition, the lowest TA of the juice samples was detected when 'McIntosh' apples were stored in RA with no delayed cooling treatment.
{"title":"Characterization of ‘Honeycrisp’ and ‘McIntosh’ Apple Juice Quality in Relation to Delayed Cooling Treatments","authors":"Jing Gao, H. Rupasinghe","doi":"10.2174/1874256401206010012","DOIUrl":"https://doi.org/10.2174/1874256401206010012","url":null,"abstract":"In order to examine the influence of delayed cooling on juice quality, seven and three days of delayed cooling were applied to 'Honeycrisp' and 'McIntosh' apples, respectively. After the delayed cooling treatment, apples were stored in refrigerated air (RA) and in three different controlled atmospheres (CA) for six months. Titratable acidity (TA) de- creased over the storage period due to the delayed cooling treatment for both 'Honeycrisp' and 'McIntosh' apples. Lower TA was detected in RA-stored apples compared to CA-stored fruit. In addition, the lowest TA of the juice samples was detected when 'McIntosh' apples were stored in RA with no delayed cooling treatment.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"210 1","pages":"12-15"},"PeriodicalIF":0.0,"publicationDate":"2012-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86846900","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 : 2012-06-26DOI: 10.2174/1874256401206010005
Sean X. Liu, Elizabeth White
Grape seed contains many polyphenolic compounds that have potential health-promoting benefits. Among the- se compounds are proanthocyanidins, also known as condensed tannins, which is a class of flavanols. The basic structural building blocks of flavanols are polyhydroxyflavan-3-ol units linked together by C-C bonds. They are widely distributed in plants but grape seed has very high contents. This study examined extraction and purification technologies for obtain- ing proanthocyanidins from grape seeds and analytical methods and tools for characterizing them. Proanthocyanidins are polyphenolic compounds that can be found in the plant physiology of several plant species, are mainly concentrated in tree barks and outer skins of seeds. Grape seeds are one of the richest sources of proanthocyanidins (2). Public awareness of the antioxidant and free radical-scavenging abilities of these phenolic com- pounds results largely from the potential of these compounds to increase human health in many ways. Reductions in cardi- ovascular disease, cerebrovascular diseases, and cancer mor- tality are just some of the noticeable examples associated with these phenolic compounds (3-5). Recent advances in the field of nutraceuticals have shown that the compounds found in grapes exhibit even more benefits than initially be- lieved. This paper aims at reviewing these compounds found in the anatomy of the grape seeds and current methods of separation and characterization of proanthocyandins.
{"title":"Extraction and Characterization of Proanthocyanidins from Grape Seeds","authors":"Sean X. Liu, Elizabeth White","doi":"10.2174/1874256401206010005","DOIUrl":"https://doi.org/10.2174/1874256401206010005","url":null,"abstract":"Grape seed contains many polyphenolic compounds that have potential health-promoting benefits. Among the- se compounds are proanthocyanidins, also known as condensed tannins, which is a class of flavanols. The basic structural building blocks of flavanols are polyhydroxyflavan-3-ol units linked together by C-C bonds. They are widely distributed in plants but grape seed has very high contents. This study examined extraction and purification technologies for obtain- ing proanthocyanidins from grape seeds and analytical methods and tools for characterizing them. Proanthocyanidins are polyphenolic compounds that can be found in the plant physiology of several plant species, are mainly concentrated in tree barks and outer skins of seeds. Grape seeds are one of the richest sources of proanthocyanidins (2). Public awareness of the antioxidant and free radical-scavenging abilities of these phenolic com- pounds results largely from the potential of these compounds to increase human health in many ways. Reductions in cardi- ovascular disease, cerebrovascular diseases, and cancer mor- tality are just some of the noticeable examples associated with these phenolic compounds (3-5). Recent advances in the field of nutraceuticals have shown that the compounds found in grapes exhibit even more benefits than initially be- lieved. This paper aims at reviewing these compounds found in the anatomy of the grape seeds and current methods of separation and characterization of proanthocyandins.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"4 1","pages":"5-11"},"PeriodicalIF":0.0,"publicationDate":"2012-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89302879","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 : 2012-04-06DOI: 10.2174/1874256401206010001
J. Clemente, Jack D. Williams, Marlene Cross, C. C. Chambers
Garlic has been widely used throughout history as a food additive for both its flavor and medicinal effects. The actual sulfide compounds found in garlic as well as the potential health benefits associated with garlic have been extensively studied. It has been shown that garlic preparation, growing conditions and cook- ing techniques, have a profound effect on the compounds present and the medicinal qualities afforded. Con- sidering the number of garlic cultivars available and the large focus on growing food organically, differentia- tion between different garlic cultivars would be useful. Using SPME and GC-MS the sulfur compounds pre- sent in a variety of garlic types where identified and quantified. Principal component analysis enabled the dif- ferentiation of the cultivars studied and in one case the differentiation of Organic and Non-Organically grown soft neck garlic.
{"title":"Analysis of Garlic Cultivars Using Head Space Solid Phase Microextrac-tion/Gas Chromatography/Mass Spectroscopy","authors":"J. Clemente, Jack D. Williams, Marlene Cross, C. C. Chambers","doi":"10.2174/1874256401206010001","DOIUrl":"https://doi.org/10.2174/1874256401206010001","url":null,"abstract":"Garlic has been widely used throughout history as a food additive for both its flavor and medicinal effects. The actual sulfide compounds found in garlic as well as the potential health benefits associated with garlic have been extensively studied. It has been shown that garlic preparation, growing conditions and cook- ing techniques, have a profound effect on the compounds present and the medicinal qualities afforded. Con- sidering the number of garlic cultivars available and the large focus on growing food organically, differentia- tion between different garlic cultivars would be useful. Using SPME and GC-MS the sulfur compounds pre- sent in a variety of garlic types where identified and quantified. Principal component analysis enabled the dif- ferentiation of the cultivars studied and in one case the differentiation of Organic and Non-Organically grown soft neck garlic.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"57 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2012-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79132336","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 : 2011-12-07DOI: 10.2174/1874256401105010047
Shaoyu Yang, Linyan Feng, E. Yang, Yulong Chen, Xinhong Dong, X. Su, Yue-ming Jiang
Litchi (Litchi chinensis Sonn.) is a subtropical fruit of high commercial value in international trade. However, litchi fruit after harvest can rapidly lose their bright red skin color and turn brown with increasing storage time at ambient temperature. Postharvest browning of litchi fruit is mainly attributed to the degradation of anthocyanins and the oxidation of phenolics. In this study, the contents of lipofuscin-like substance in relation to the levels of anthocyanins and (-)- epicatechin, and browning index of litchi fruit during storage were investigated. In a storage period from 72 to 144 h, the relative content of lipofuscin-like substance increased by 51.1% while the contents of (-)-epicatechin and anthocyanins decreased by 41.2 and 98.1%, respectively, and the obvious accumulation of lipofuscin-like substance of pericarp tissue of litchi fruit was related to the reduced contents of anthocyanins and (-)-epicatechin. Furthermore, the increase in the con- tent of lipofuscin-like substance was significantly related to the increased browning index. It is suggested that lipofuscin- like substance could be one of the final products from the browning reaction of litchi fruit during storage.
{"title":"Lipofuscin-Like Substance Involved in Pericarp Browning of Postharvest Litchi Fruit During Storage","authors":"Shaoyu Yang, Linyan Feng, E. Yang, Yulong Chen, Xinhong Dong, X. Su, Yue-ming Jiang","doi":"10.2174/1874256401105010047","DOIUrl":"https://doi.org/10.2174/1874256401105010047","url":null,"abstract":"Litchi (Litchi chinensis Sonn.) is a subtropical fruit of high commercial value in international trade. However, litchi fruit after harvest can rapidly lose their bright red skin color and turn brown with increasing storage time at ambient temperature. Postharvest browning of litchi fruit is mainly attributed to the degradation of anthocyanins and the oxidation of phenolics. In this study, the contents of lipofuscin-like substance in relation to the levels of anthocyanins and (-)- epicatechin, and browning index of litchi fruit during storage were investigated. In a storage period from 72 to 144 h, the relative content of lipofuscin-like substance increased by 51.1% while the contents of (-)-epicatechin and anthocyanins decreased by 41.2 and 98.1%, respectively, and the obvious accumulation of lipofuscin-like substance of pericarp tissue of litchi fruit was related to the reduced contents of anthocyanins and (-)-epicatechin. Furthermore, the increase in the con- tent of lipofuscin-like substance was significantly related to the increased browning index. It is suggested that lipofuscin- like substance could be one of the final products from the browning reaction of litchi fruit during storage.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"72 1","pages":"47-50"},"PeriodicalIF":0.0,"publicationDate":"2011-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91105097","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 : 2011-11-18DOI: 10.2174/1874256401105010042
R. Spelbrink, P. Gerrits, C. Mooij, M. Giuseppin
A quantitative assay using azocasein was developed to measure trypsin inhibitory activity in emulsions and other complex systems that are refractory to analysis. The method was tested for reproducibility on pure protein solutions as well as protein-containing material rich in fats and sugars, with special attention to emulsions. In the clean situation, the overall relative standard deviation was less than 6% while for the more complex systems it was less than 16%. The proce- dure proved robust against deliberate variations of temperature, incubation time and substrate concentration.
{"title":"Quantitative Determination of Trypsin Inhibitory Activity in Complex Matrices","authors":"R. Spelbrink, P. Gerrits, C. Mooij, M. Giuseppin","doi":"10.2174/1874256401105010042","DOIUrl":"https://doi.org/10.2174/1874256401105010042","url":null,"abstract":"A quantitative assay using azocasein was developed to measure trypsin inhibitory activity in emulsions and other complex systems that are refractory to analysis. The method was tested for reproducibility on pure protein solutions as well as protein-containing material rich in fats and sugars, with special attention to emulsions. In the clean situation, the overall relative standard deviation was less than 6% while for the more complex systems it was less than 16%. The proce- dure proved robust against deliberate variations of temperature, incubation time and substrate concentration.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"30 1","pages":"42-46"},"PeriodicalIF":0.0,"publicationDate":"2011-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73343521","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 : 2011-10-07DOI: 10.2174/1874256401105010037
T. Bowser, R. Frazier, Raghavendra Rao Kakarala
Energy use and carbon emissions are important factors in food industry and in food dehydration in particular. A low-cost, small-scale dehydrator was tested to determine the impact of ventilation waste heat recovery (VHR) on its en- ergy efficiency and carbon footprint. Cilantro, an important cash crop, was dried under three ventilation conditions while product moisture loss and energy use in the dehydrator were recorded. The ventilation conditions were: without VHR, with VHR, and with VHR and exhaust recirculation. Coefficient of performance (COP) for dehydrator operation under each operating condition was 0.135, 0.187, and 0.194 respectively. Tonnes of carbon dioxide equivalent produced when operating the dehydrator were 20.0, 13.1, and 18.0 for the same conditions. COP of the dehydrator increased 39% when a VHR system was added and carbon emissions equivalent was reduced by 35%. Product drying time was also reduced when the VHR system was added to the dehydrator, increasing the amount of production time available.
{"title":"Improvement of Efficiency and Environmental Impact of a Low-Cost Food Dehydrator","authors":"T. Bowser, R. Frazier, Raghavendra Rao Kakarala","doi":"10.2174/1874256401105010037","DOIUrl":"https://doi.org/10.2174/1874256401105010037","url":null,"abstract":"Energy use and carbon emissions are important factors in food industry and in food dehydration in particular. A low-cost, small-scale dehydrator was tested to determine the impact of ventilation waste heat recovery (VHR) on its en- ergy efficiency and carbon footprint. Cilantro, an important cash crop, was dried under three ventilation conditions while product moisture loss and energy use in the dehydrator were recorded. The ventilation conditions were: without VHR, with VHR, and with VHR and exhaust recirculation. Coefficient of performance (COP) for dehydrator operation under each operating condition was 0.135, 0.187, and 0.194 respectively. Tonnes of carbon dioxide equivalent produced when operating the dehydrator were 20.0, 13.1, and 18.0 for the same conditions. COP of the dehydrator increased 39% when a VHR system was added and carbon emissions equivalent was reduced by 35%. Product drying time was also reduced when the VHR system was added to the dehydrator, increasing the amount of production time available.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"24 1","pages":"37-41"},"PeriodicalIF":0.0,"publicationDate":"2011-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77726058","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 : 2011-05-30DOI: 10.2174/1874256401105010031
W. Samappito, B. Leenanon, R. Levin
A Thai traditional meat sausage, namely Mhom, is a popular fermented meat product in the northeastern region of Thailand and yet little scientific information about Mhom is known. Seventy-one isolates of lactic acid bacteria were isolated from Mhom made in four provinces i.e. Chaiyaphum (CP), Khonkaen (KK), Maha Sarakham (MK), and Kalasin (KS). It was found that pHs of Mhom coded CP1, CP2, KK, MK and KS were 4.74, 4.94, 4.77, 4.30 and 4.76, respec- tively, and % total acidity as lactic acid was 1.16, 0.78, 1.56, 0.94, and 0.86, respectively. In addition, the total lactic acid bacteria in the products were 6.0 x 10 6 , 7.8 x 10 6 , 5.4 x 10 6 , 6.4 x 10 6 and 1.0 x 10 7 cfu/g for Mhom coded CP1, CP2, KK, MK and KS, respectively. The bacterial isolates were then subjected to biochemical tests using the API 50 CH and they were identified as Lactobacillus curvatus, L. delbrueckii, L. acidophilus, L. paracasei, L. brevis, L. pentosus, L. mesenter- oides, L. plantarum, L. farciminis, Carnobacterium divergens, Pediococcus pentosaceus and Enterococcus. These strains of lactic acid bacteria found in Mhom may play significant roles in the ripening process resulting in unique sensory char- acteristics in the end products. They were naturally selected from the product microbiota by the ability to best compete under the prevailing conditions of the ecological niche. The lactic acid bacteria isolated and identified could be used as starters in Mhom production to obtain a more uniform sensory quality in the end products without undesirable flavors and microorganisms that may often be found in a natural fermentation in Mhom and the products could also be consumed safely.
{"title":"Microbiological Characteristics of ''Mhom'', a Thai Traditional Meat Sausage","authors":"W. Samappito, B. Leenanon, R. Levin","doi":"10.2174/1874256401105010031","DOIUrl":"https://doi.org/10.2174/1874256401105010031","url":null,"abstract":"A Thai traditional meat sausage, namely Mhom, is a popular fermented meat product in the northeastern region of Thailand and yet little scientific information about Mhom is known. Seventy-one isolates of lactic acid bacteria were isolated from Mhom made in four provinces i.e. Chaiyaphum (CP), Khonkaen (KK), Maha Sarakham (MK), and Kalasin (KS). It was found that pHs of Mhom coded CP1, CP2, KK, MK and KS were 4.74, 4.94, 4.77, 4.30 and 4.76, respec- tively, and % total acidity as lactic acid was 1.16, 0.78, 1.56, 0.94, and 0.86, respectively. In addition, the total lactic acid bacteria in the products were 6.0 x 10 6 , 7.8 x 10 6 , 5.4 x 10 6 , 6.4 x 10 6 and 1.0 x 10 7 cfu/g for Mhom coded CP1, CP2, KK, MK and KS, respectively. The bacterial isolates were then subjected to biochemical tests using the API 50 CH and they were identified as Lactobacillus curvatus, L. delbrueckii, L. acidophilus, L. paracasei, L. brevis, L. pentosus, L. mesenter- oides, L. plantarum, L. farciminis, Carnobacterium divergens, Pediococcus pentosaceus and Enterococcus. These strains of lactic acid bacteria found in Mhom may play significant roles in the ripening process resulting in unique sensory char- acteristics in the end products. They were naturally selected from the product microbiota by the ability to best compete under the prevailing conditions of the ecological niche. The lactic acid bacteria isolated and identified could be used as starters in Mhom production to obtain a more uniform sensory quality in the end products without undesirable flavors and microorganisms that may often be found in a natural fermentation in Mhom and the products could also be consumed safely.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"38 1","pages":"31-36"},"PeriodicalIF":0.0,"publicationDate":"2011-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87189488","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 : 2011-05-26DOI: 10.2174/1874256401105010026
Michelle Garcêz de Carvalho, José Maria Correia da Costa, M. D. C. P. Rodrigues, P. H. M. Sousa, E. Clemente
The new trends for consumption of healthy, innovative and practical food have led to the growth of cereal-bar market in recent years. In the native Brazilian flora, there are some species still unknown, which have high potential for nut market, such as chicha, sapucaia and gurgueia. The aim of the present study was to produce cereal bars from those nuts, supplemented with pineapple peel. Cereal-bars made with chicha, sapucaia and gurgueia nuts were prepared by us- ing three formulations as follows: A, B and C, respectively, which differ according to the proportions of vegetal fat and pineapple peel powder used in the processing system. It was verified, by using the global appearance parameter, that among the different formulations tested, formulation B obtained the highest rate for the attribute 'acceptability'. Chicha and sapucaia cereal-bars were, in general, more accepted than gurgueia nut cereal-bar. It was observed that the use of al- monds of chicha, sapucaia and gurgueia nuts, and pineapple peel is feasible to produce nutritional cereal-bars.
{"title":"Formulation and Sensory Acceptance of Cereal-Bars Made with Almonds of chichá, sapucaia and gurguéia Nuts","authors":"Michelle Garcêz de Carvalho, José Maria Correia da Costa, M. D. C. P. Rodrigues, P. H. M. Sousa, E. Clemente","doi":"10.2174/1874256401105010026","DOIUrl":"https://doi.org/10.2174/1874256401105010026","url":null,"abstract":"The new trends for consumption of healthy, innovative and practical food have led to the growth of cereal-bar market in recent years. In the native Brazilian flora, there are some species still unknown, which have high potential for nut market, such as chicha, sapucaia and gurgueia. The aim of the present study was to produce cereal bars from those nuts, supplemented with pineapple peel. Cereal-bars made with chicha, sapucaia and gurgueia nuts were prepared by us- ing three formulations as follows: A, B and C, respectively, which differ according to the proportions of vegetal fat and pineapple peel powder used in the processing system. It was verified, by using the global appearance parameter, that among the different formulations tested, formulation B obtained the highest rate for the attribute 'acceptability'. Chicha and sapucaia cereal-bars were, in general, more accepted than gurgueia nut cereal-bar. It was observed that the use of al- monds of chicha, sapucaia and gurgueia nuts, and pineapple peel is feasible to produce nutritional cereal-bars.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"39 1","pages":"26-30"},"PeriodicalIF":0.0,"publicationDate":"2011-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79299232","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 : 2011-04-19DOI: 10.2174/1874256401105010017
Zhenbin Wang, Z. Pan, Haile Ma, G. Atungulu
The effects of different solvents, temperature conditions, solvent-solid ratios and particle sizes on solid-solvent extraction of the total phenolics, proanthocyanidins and flavonoids herein also referred to as antioxidant from pomegran- ate marc peel (PMP) was studied. Water, methanol, ethanol, acetone, and ethyl acetate extraction efficiencies at extraction times of 0.17 to 10 min, extraction temperatures of 25 to 95°C, ratios of solvent/solid of 5:1 to 50:1 and particle sizes of 10 to 40 mesh were evaluated. At 40 °C, solvent/solid ratio of 15:1, extraction time of 240 min and particle size of 40 mesh, methanol gave the highest extract yield of the total phenolics (8.26%), followed by water (5.90%), ethanol (1.55%), acetone (0.37%), and ethyl acetate (0.18%), respectively. However, at an extraction temperature of 95°C, the total phe- nolics extract yield with water was 11.15% for particle size of 40 mesh, solvent/solid ratio of 15:1, and extraction time of 2 min. Despite the lowest extract yield at extraction temperature of 40 °C, solvent/solid ratio of 15:1, extraction time of 240 min and particle size of 40 mesh, ethyl acetate extraction gave the highest content of the total phenolics (20.24%), proanthocyanidins (2.65%) and flavonoids (3.92%) in the extract. The DPPH antioxidant activity of extracts had a linear relationship with the total phenolics content in the extracts (R 2 =0.9779). This study revealed that water extraction, which has the economic and safety merits, can be used as an environmentally friendly method for producing antioxidants from the PMP.
{"title":"Extract of Phenolics From Pomegranate Peels","authors":"Zhenbin Wang, Z. Pan, Haile Ma, G. Atungulu","doi":"10.2174/1874256401105010017","DOIUrl":"https://doi.org/10.2174/1874256401105010017","url":null,"abstract":"The effects of different solvents, temperature conditions, solvent-solid ratios and particle sizes on solid-solvent extraction of the total phenolics, proanthocyanidins and flavonoids herein also referred to as antioxidant from pomegran- ate marc peel (PMP) was studied. Water, methanol, ethanol, acetone, and ethyl acetate extraction efficiencies at extraction times of 0.17 to 10 min, extraction temperatures of 25 to 95°C, ratios of solvent/solid of 5:1 to 50:1 and particle sizes of 10 to 40 mesh were evaluated. At 40 °C, solvent/solid ratio of 15:1, extraction time of 240 min and particle size of 40 mesh, methanol gave the highest extract yield of the total phenolics (8.26%), followed by water (5.90%), ethanol (1.55%), acetone (0.37%), and ethyl acetate (0.18%), respectively. However, at an extraction temperature of 95°C, the total phe- nolics extract yield with water was 11.15% for particle size of 40 mesh, solvent/solid ratio of 15:1, and extraction time of 2 min. Despite the lowest extract yield at extraction temperature of 40 °C, solvent/solid ratio of 15:1, extraction time of 240 min and particle size of 40 mesh, ethyl acetate extraction gave the highest content of the total phenolics (20.24%), proanthocyanidins (2.65%) and flavonoids (3.92%) in the extract. The DPPH antioxidant activity of extracts had a linear relationship with the total phenolics content in the extracts (R 2 =0.9779). This study revealed that water extraction, which has the economic and safety merits, can be used as an environmentally friendly method for producing antioxidants from the PMP.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"38 1","pages":"17-25"},"PeriodicalIF":0.0,"publicationDate":"2011-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75121243","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 : 2011-03-30DOI: 10.2174/1874256401105010010
M. Povolo, G. Cabassi, Mauro Profaizer, S. Lanteri
The analysis of volatile compounds for food products characterization is currently performed by gas chroma- tographic separation, often coupled with mass spectrometry. In our research the possibility of the application of the Fou- rier-transform infrared spectroscopy (FT-IR) technique to the cheese volatile fraction evaluation was investigated. An Evolved Gas Analysis (EGA) FT-IR prototype, developed to detect some volatile molecules released from bottle grade PET, was used. The preliminary step of the work was devoted to the set up of the best analytical conditions and instru- mental parameters for cheese analysis. Thirty nine samples of PDO Bitto cheeses were analysed by both EGA FT-IR and Solid Phase Microextraction/Gaschromatography/Mass Spectrometry (SPME/GC/MS) technique. Satisfactory correla- tions were observed between the FT-IR spectra and the most abundant compounds detected by SPME/GC/MS. Even though some aspects of the analytical conditions need to be improved, the results obtained are promising for a possible application of EGA FT-IR in the evaluation of volatile fraction of foods.
{"title":"Study on the Use of Evolved Gas Analysis FT-IR (EGA FT-IR) for the Evaluation of Cheese Volatile Fraction","authors":"M. Povolo, G. Cabassi, Mauro Profaizer, S. Lanteri","doi":"10.2174/1874256401105010010","DOIUrl":"https://doi.org/10.2174/1874256401105010010","url":null,"abstract":"The analysis of volatile compounds for food products characterization is currently performed by gas chroma- tographic separation, often coupled with mass spectrometry. In our research the possibility of the application of the Fou- rier-transform infrared spectroscopy (FT-IR) technique to the cheese volatile fraction evaluation was investigated. An Evolved Gas Analysis (EGA) FT-IR prototype, developed to detect some volatile molecules released from bottle grade PET, was used. The preliminary step of the work was devoted to the set up of the best analytical conditions and instru- mental parameters for cheese analysis. Thirty nine samples of PDO Bitto cheeses were analysed by both EGA FT-IR and Solid Phase Microextraction/Gaschromatography/Mass Spectrometry (SPME/GC/MS) technique. Satisfactory correla- tions were observed between the FT-IR spectra and the most abundant compounds detected by SPME/GC/MS. Even though some aspects of the analytical conditions need to be improved, the results obtained are promising for a possible application of EGA FT-IR in the evaluation of volatile fraction of foods.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"40 1","pages":"10-16"},"PeriodicalIF":0.0,"publicationDate":"2011-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81227554","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}
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