Abstract. Ramiréz-Aristizabal, L. S. * ; Ortiz, A. ; Restrepo-Aristizabal, M.F.; Salinas-Villada, J.F. Universidad Tecnológica de Pereira,Colombia
|
|
- Brett Summers
- 5 years ago
- Views:
Transcription
1 Evlution of the ntioxidnt cpcity nd content of polyphenols obtined from te (Cmelli sinensis) of four brnds sold in Colombi by extrction t room temperture Rmiréz-Aristizbl, L. S. * ; Ortiz, A. ; Restrepo-Aristizbl, M.F.; Slins-Villd, J.F. Universidd Tecnológic de Pereir,Colombi * lurmire@utp.edu.co Abstrct Herbl medicines hve long been used to tret chronic diseses such s cncer, neurodegenertion nd dibetes, usully in the form of herbl tes, lso clled tisnes [1]. Te, second only to wter, is the most highly consumed beverge worldwide nd its medicinl nd helth properties, long known to erly Chinese civiliztions, hve been widely explored [2]. The consumption of green te in Colombi is recent trend nd the mrket is continuously growing, then the most common commercilly vilble types of green te were tested in this study; Orientl, Lipton, Hindú nd Jibel. The min objective of this study ws to determine nd compre the mount of polyphenols present in te smples considering extrction in wter t room temperture nd stirring every 30 seconds for 5 minutes. The ntioxidnt cpcity ws determined by the 1,1- diphenyl-2-picrylhydrzyl (DPPH) free-rdicl scvenging ssy nd the oxygen rdicl bsorbnce cpcity (ORAC) ssy. Concentrtions rnging from ± 0.98 to ± 0.86 mg Trolox equivlent / g dry smple for DPPH ssy nd ± 1.31 to ± 2.05 mg Trolox equivlent / g dry simple were determined for ORAC ssy. It ws lso found tht the mount of totl phenols in te smples rnging from 2.53 ± 0.25 to ± 0.53 mg gllic cid equivlent (GAE) / g dry smple nd totl flvonoid content concentrtion ws obtined from 2.67 ± 0.20 to 7.08 ± 0.38 mg ctechin equivlent / g dry simple. The ntioxidnt ctivity nd totl flvonoid content were highly correlted for both DPPH (r 2 = ) s ORAC (r 2 = ). Te extrcts from the Orientl brnd hd the highest polyphenol content showing greter biologicl ctivity, contrry to Jibel te brnd which recorded the lowest concentrtions in ll nlyzes. Key words: Antioxidnt ctivity, cmelli sinensis, green te, room temperture.
2 Introduction Green te (Cmelli sinensis) is well known for vrious helth benefits ssocited with risk reduction of wide rnge of chronic diseses, such s cncer, dibetes, nd crdiovsculr diseses [3]. In the pst few yers, specil ttention hs been pid to the ntioxidnt ctivities of the polyphenolic compounds present in green te due to their phrmceuticl properties. The performed studies report tht green te extrct (GTE) shows mny helth beneficil properties, prticulrly ginst the dmge cused by pollution, stress, cigrette smoke nd other toxins, prevention of crdiovsculr diseses, cncer, dibetes [4]. Te is rich in polyphenolic compounds, nmely the ctechins, (+)-ctechin (C), ( )-epictechin (EC), ( )- epictechin gllte (ECG), ( )-epiglloctechin (EGC), nd ( )-epiglloctechin gllte (EGCG) re thought responsible for such beneficil effects [5]. The methods of prepring the beverge lso vry worldwide: in Chin, te leves re steeped in hot wter (70 80 C for green te) for s, nd the sme te leves re usully repetedly steeped (seven times). The Jpnese usully prepre green te by steeping leves in hot wter for bout 2 min nd using them for 2 3 infusions. In the United Kingdom, Irelnd nd in Cnd, blck te is mostly prepred using boiling wter nd consumed with milk nd often sugr. Americns re lrge consumers of iced te which is mde from hot te cooled with ice. In recent times in Tiwn, especilly in summer, cold wter (4 or 25 C) steeping is new populr wy for mking te [6]. Severl studies hve been done on the vrious brewing conditions to mximise the extrction of these components from green te. The results hve defined optiml wter brewing conditions including the temperture being mintined t 80 C for 30 min nd rtio of te to wter of 1:20 g/ml [7]. However, these optimistion studies focused on loose-lef green te nd were crried out under lbortory conditions. These conditions re very different from household brewing hbits, where te is simply brewed in boiled wter nd left t room temperture for short time (3 min) before being consumed [8]. This study is imed to investigte whether the ntioxidnt cpcity of different types of te could be ffected by steeping te bgs in cold wter during short time of steeping nd tking into ccount household hbits. Methods Te Smples A set of four commercil brnds of green te (Orientl, Lipton, Hindú) nd combintions of green te with certin fruits nd romtic flowers (Jibel with Hibiscus sbdriff nd lemon). They were used in the experiment for comprison of cold te infusions. These te smples were purchsed t the locl supermrket nd nlyzed in triplicte ccording with the temperture of infusion. Smple preprtion In order to simulte beverge brewing, ech brnd of te were prepred using n queous extrction procedure, to study the effect of different extrction condition on the totl phenols, flvonoids nd ntioxidnt ctivity. Cold te infusions were prepred by dding 150 ml of potble wter t room temperture to tebg tht ws weighed (tble 1) nd leving the infusions to stnd t room temperture (27 28 C) for 5 minutes, gitting mnully every minute nd controlling it s temperture every 30 seconds. See figure 1. Three extrctions of ech te brnds (Orientl, Lipton, Hindú nd Jibel) were performed for three consecutive dys for cold extrct. Just three extrctions for ech of the four brnds were retined by type of infusion. Smples were diluted t ppm in distilled wter nd stored t 4 C for subsequent nlysis. Totl phenol content (TPC) Totl phenol content of the different te smples ws determined ccording to the Folin-Cioclteu method described by V. L. Sigleton, R. Orthofer nd R.M. Lmuel- Rventós [9]. The smples were diluted 1:10 in distilled wter, 160 μl of ech smple, nd stndr were dded to polystyrene cells of 3000 μl. Then 1420 μl Folin regent (1:10) nd 1420 μl of N2CO3 7.5% were dded nd homogenized, After mixing, the smples were left for 120 minutes t room temperture in the drk, the bsorbnce ws red t 758 nm ccording with the spectrl scnning (SHIMADZU UV-1700 spectrophotometer). All blnks contined distilled wter nd te, the phenolic compounds were quntified using clibrtion curves of Gllic cid nd expressed s mg gllic cid equivlent / g smple (mg GAE/g smple). Kinetics of the rection ws conducted for period of two hours with te smples nd stndrds to determine the stbility of the complex formed ccording with time. Totl flvonoid content (TFC) The TFC ws determined ccording to D.O Kim, K.W. Lee, H.J. Lee nd C.Y. Lee [10]. The solution is mixture of
3 PhOL sodium nitrite solution followed by luminum thrichloride with sodium hydroxide nd distilled wter, which is mixed well nd the bsorbnce is mesured ginst freshly prepred regent blnk. The extrct ws rected with luminum chloride for determintion of flvonoid content. A pink color ppers fter few minutes which indicte the presence of flvonoids ccording with J. Zhishen, T. Mengcheng, nd W. Jinming [11]. Briefly, 600μL of distilled wter ws dded to 150 μl of ech smple of hot nd cold extrction te nd stock solution of ctechin intro polystyrene cells of 3000 μl, 10 μl of 5% sodium nitrte (NNO3) ws dded. The mixture ws incubted in the drk for 5 minutes. A 45 μl volume of luminum chloride (AlCl3, 10%) ws dded to the mixture nd incubted for further 6 minutes in the drk. A 300 μl of NOH, 1M, ws dded to the resulting mixture followed by ddition of 360 μl of distilled wter. The bsorbnce ws red t 505 nm ccording with the spectrl scnning (SHIMADZU UV-1700 spectrophotometer). The smples were diluted 2:10 in distilled wter, ech blnk contins te extrct nd distilled wter. The flvonoids contents were quntified using clibrtion curves of Ctechin nd expressed s mg Ctechin equivlent/g smple (mg CE/g smple). Kinetics of the rection ws conducted for period of one hour with te smples nd stndrds to determine the stbility of the complex formed ccording with time. Antioxidnt ctivity DPPH ssy DPPH ssy ws crried out in photometric cells of 3mL tking into ccount chnges in the method of O. P. Shrm [12]. A volume of 300 µl te cold extrct (ll brnds were 10 diluted times) nd/ or trolox stndrd with their respective controls; positive control ws hydroquinone 1000 ppm; negtive control ws methnol 96%, were dded to photometric cells followed by 2700 ml of methnol solution of DPPH t 30 ppm except the blnk smple. The smples were incubted in the drk t room temperture for 30 minutes (ccording to the kinetics of the rection ws determined for the methnolic solution of DPPH nd ech of the te smples nlyzed: Orientl, Hindú, Jibel nd Lipton) nd red t wvelength of 517 nm by spectrophotometer (SHIMADZU UV-1700 spectrophotometer). The scvening cpcity ws clculted s: % A.A= [A c (-) A te /Ac (-)]*100, where Ac (-) is the bsorbnce of the control nd Ate is the bsorbnce of the tested smple. Trolox ws used s stndrd. Free rdicl scvenging cpcities of te were expressed s mg Trolox Equivlent/ g smple. (mg TE/ g smple). Kinetics of the rection ws conducted for period of one hour with te smples nd stndrds to determine the stbility of the complex formed ccording with time. ORAC ssy The ntioxidnt ctivity of te smples were lso nlyzed by ORAC (Oxigen Rdicl Absorbnce Cpcity) ccording to the method of K. M. Gillespie [13]. Dilutions of te extrcts rnging from 80 to 50 diluted times in PBS t 75 mm hving te cold extrcts (Orientl nd Lipton: 80 diluted times; Hindú nd Jibel: 50 diluted times). The diluted smples were dded to 96 wells with solid white plte followed by 187 ul of 80 nm fluorescein diluted in PBS (phosphte buffered sline) t 75 mm. After 15 minutes incubtion in the drk t 37 C solution of 140 mm AAPH diluted in 75 mm PBS is prepred nd dded to ech well of the plte; AAPH is responsible for strting the decy of fluorescein so it is importnt to hve fst nd strict control of the ddition, recording dt every 120 seconds until decy of fluorescein, using n emission wvelength of 493 nm nd filter excittion 515 nm using fluorescence spectrophotometer (Vrin, Cry Eclipse, version 1.1 (135)). The net AUC (re under the fluorescence decy curve) for ech smple/stndrd ws obtined by subtrcting the re of the blnk smple (PBS). Antioxidnt ctivity ws expressed s mg Trolox equivlent/ g smple (mg TE/g smple) using the liner regression vlue obtined from the trolox clibrtion curve. Results Totl phenol content (TPC) The totl phenolic content of the 4 brnds green te re shown in figure 2 nd tble 2, were quntified using clibrtion curves of gllic cid (1-30 mg/l) performed every dy of the ssy. The totl phenolic compounds were found between mg gllic cid Equivlent /g smple. The highest levels ws mesured in Orientl brnd (14.63 ± 0.53 mg equivlent gllic cid / g smple),
4 PhOL similr mounts were lso obtined in Lipton (10.38 ± 0.55 mg gllic cid equivlent / g smple) nd Hindú (9.89 ± 0.66 mg gllic cid equivlent / g smple), while Jibel contined the lowest mount (2.53 mg gllic cid equivlent / g smple). Totl flvonoid content. (TFC) The totl flvonoid content of the te extrct were low compred with TPC, nd rnged from 2.67 ± ± 0.38mg ctechin equivlent / g smple, (see figure 3 nd tble 2) nd quntified using clibrtion curve of ctechin (1-30 mg/l) performed every dy of the ssy. Orientl nd Hindú hd the highest levels compred to other brnds (Orientl: 7.08 ± 0.38 mg ctechin equivlent / g smple, Hindú: 6.71 ± 0.36 mg ctechin equivlent / g smple), for Lipton brnd ws obtined content of 4.87 ± 0.26 mg ctechin equivlent/ g smple, while Jibel contined the lowest mount (2.67 ± 0.20 mg ctechin equivlent / g smple). Antioxidnt Activity The ntioxidnt ctivity of the te infusions ws evluted using two independent ssys, DPPH nd ORAC. A clibrtion curve of trolox ( um) llowed to compre ntioxidnt ctivity in different brnds of te expressed s μmol Trolox equivlent / g dry smple. The results obtined from DPPH ssy reported in the figure 4 nd tble 2, shown vlues rnged from ± ± 0.86 mg Trolox equivlent / g dry smple, similr to the vlues obtined by ORAC ssy reported in the figure 5, which hve rnge from ± ± 2.05 mg Trolox equivlent / g dry smple. The Orientl nd Hindú brnd te hd the highest DPPH nd ORAC vlues while the Jibel brnd showed the lowest. Discussion The degree of oxidtion of the leves defines the type of te: white, yellow, green, oolong, pu-erh nd blck te. Green te is the lest processed, resulting from quick drying of the fresh leves, with miniml oxidtion, which mke it richer in bioctive polyphenols comprtively to more processed tes, where these compounds re degrded during the process. The consumption of te, especilly green te, hs severl well-estblished helth benefits, nmely the reduction of the incidence of oxidtive stress relted diseses nd crdiovsculr disorders, for exmple [14]. The helth benefits of green te re minly ttributed to their high phenolic content, which mke these beverges one of the mjor sources of helth promoting polyphenols in our diet [1]. Extrction is the initil nd the most importnt step in the recovery nd purifiction of bioctive compounds from plnt mterils. In generl, the conventionl techniques for green te extrction re heting, boiling, Soxhlet extrction nd cold extrction, which re ll limited by long extrction periods nd low extrction efficiency [15]. The results obtined from the nlysis of the ntioxidnt ctivity of te infusions by E. Dmini nd T. Bcchetti [16] showed tht green te exhibited greter ctivity when steeped for 2 h in wter t room temperture. The different ffinities of the extrction solvents for totl te lef constituents in terms of their different extrction conditions, such s polrity of extrcting solvents, nd temperture ply n importnt role while investigting the phytochemicl profile nd ntioxidnt functions of te [17]. In this study the long extrction times t room temperture is not used, since the min objective ws to simulte household te extrction in wy tht would llow to obtin the polyphenolic compounds in green te using short time period. Totl phenolic content (TPC) of green te re presented en tble 2, the highest content ws Orientl (14.63 ± 0.53 mg gllid cid equivlent/g smple) nd the lowest ws Jibel (2.53 ± 0.25 mg gllid cid equivlent/g smple). In generl the four brnds showed decresing behviour Orientl> Lipton Hindú > Jibel. An nlysis of vrince ANOVA (tukey s multiple comprison Test, significnt p< 0.05), identified significnt differences between Orientl, Lipton nd Jibel. (, b, c) nd no significnt differences were found between Lipton nd Hindú (b). E. Venditti nd T. Bcchetti compred the totl phenol content levels in hot nd cold tes using Folin Cioclteu s regent. They found tht TPC is lwys higher in hot tes thn in cold tes for green te extrcts. The exception is with white te, where TPC is significntly higher in the cold infusion thn in the hot one. In ddition, TPC, in white te prepred with cold wter steeping, is significntly higher thn in ll other tes prepred in the sme wy [6]. This indictes tht these extrcts nlysed for te is likely to be
5 PhOL getting much smller quntities due to the extrction method. Although this only pplies to green te. As one possible reson why in our study lower content ws obtined due to temperture conditions nd extrction time. The differences found between brnds my be due to mnufcturing process used by ech industry, prticle size nd other compounds s if Jibel who contins hibiscus nd lemon peel. Totl Flvonoid content (TFC) of green te re presented en tble 2, the highest content ws Orientl (7.08 ± 0.38 mg ctechin equivlent/g smple) nd Hindú (6.71 ± 0.36 mg ctechin equivlent/g smple), while the lowest ws Jibel (2.67 ± 0.20 mg ctechin equivlent/g smple). In generl the four brnds showed decresing behviour Orientl Hindú > Lipton> Jibel. An nlysis of vrince ANOVA (tukey s Multiple Comprison Test, significnt p< 0.05), identified significnt differences between Orientl, Lipton nd Jibel. (, b, c) nd no significnt differences were found between Orientl nd Hindú(). See figure 2. Luximon-Rmm [18] showed contents from 15 to 26 mg/g for totl flvonoids in nine commercilly blck te, considering extrctions were performed t boiling temperture. With these dt reported nd compred to ours extrction continues to observe lower content of flvonoids for green te extrcts t room temperture. The ntioxidnt ctivity of the te infusions ws ssessed using two independent ssys, DPPH nd ORAC. The DPPH method is bsed on the reduction of the reltively stble rdicl 1,1-diphenyl-2-picrylhydrzyl, to the formtion of non rdicl form in the presence of hydrogen donting ntioxidnt. The te smples showed ntioxidnt ctivity by the reduction of purple colored DPPH to the yellow colored diphenylpicrylhydrzine derivtives t wvelength of 517 nm [19]. The ORAC ssy originlly developed by Glzer nd Ghiselli [20]. The ORAC ssy offers severl dvntges over DPPH ssy. It uses peroxyl rdicls tht re better models of ntioxidnt rections with oxidizing lipids nd rective oxygen species (ROS) in foods nd in vivo, nd it provides continuous genertion of rdicls on relistic time scle (more like ctul rections in situ).the completely hydrogen tom trnsfer rdicl quenching mechnism presents contrst nd comprison to electron trnsfer in DPPH ssys. The ssy cn be dpted to detect both hydrophilic nd hydrophobic ntioxidnts generlly or specificlly by ltering the rdicl source, solvent, nd trget molecule, nd hs been routinely utomted [21]. The ntioxidnt ctivity of green te re presented in tble 2, the highest content ws Orientl (41.29 ± 0.86 mg Trolox equivlent/g smple) nd Hindú (38.64 ± 1.72 mg Trolox equivlent/g smple) determined by DPPH ssy, while the lowest ws Jibel (22.36 ± 0.98 mg Trolox equivlent/g smple). In generl the four brnds showed decresing behviour Orientl Hindú>Lipton>Jibel. An nlysis of vrince ANOVA (tukey s Multiple Comprison Test, significnt p< 0.05), identified significnt differences between Orientl, Lipton nd Jibel. (, b, c) nd no significnt differences were found between Orientl nd Hindú (). See figure 3. The results obtined by ORAC llowed to see tht the highest ntioxidnt ctivity ws to Orientl te (46.25 ± 2.05 mg Trolox equivlent/g smple) nd the lowest ws Jibel (22.95 ± 1.31 mg Trolox equivlent/g smple), nd their behviour of ll smples ws Orientl >Hindú Lipton > Jibel. Antioxidnt ctivity of ll smples showed lmost the sme behviour ssessed by two methods. According to the results obtined from the nlysis performed, Jibel te brnd showed the sme results for both ssys (TPC nd TFC). Perhps t this extrction conditions ll the phenols presented in the solution re flvonoids. See tble 2. Jibel showed the lowest levels of phenolic compounds, flvonoids nd ntioxidnt ctivity, possibly due to the ddition of hibiscus nd lemon peel tht could msk other compounds [22]. Therefore from the bove results, one cn deduce tht ntioxidnt ctivity in the vrious te brnds tested is correlted with their totl flvonoid content. For DPPH ssy the correltion is given by r 2 = nd for ORAC ssy the correltion is given by r 2 = In ccordnce with the liner correltions is possible to hve some fctors tht could ese the form to get results bout ntioxidnt ctivity hving previously nlyzed the totl flvonoid content. Correltion between DPPH nd TFC hs the eqution below: TFC = A. A 0.24 Correltion between ORAC nd TFC hs the eqution below:
6 PhOL TFC = A. A 0.19 The coefficients TFC re relted to the totl flvonoid content expressed in mg gllic cid equivlent/g smple nd A.A to ntioxidnt ctivity expressed in mg Trolox equivlent/g smple. To dte, there pper to be no thorough studies on how ntioxidnt ctivity of tes my be ffected by hot or cold wter steeping nd how this my be relted to their polyphenol content. The results obtined contribute to gining further knowledge on how the potentil helth benefits of this populr beverge my be mximized by the different methods of preprtion. Acknowledgments The uthors would like to thnk the Universidd Tecnológic de Pereir for finncil support. References [1] A. Büyükblci nd S. N. El, Determintion of In Vitro Antidibetic Effects, Antioxidnt Activities nd Phenol Contents of Some Herbl Tes, Plnt Foods Hum. Nutr., vol. 63, no. 1, pp , [2] D. L. McKy nd J. B. Blumberg, The Role of Te in Humn Helth: An Updte, J. Am. Coll. Nutr., vol. 21, no. 1, pp. 1 13, Feb [3] P. C.. Hollmn nd M.. Ktn, Dietry Flvonoids: Intke, Helth Effects nd Biovilbility, Food Chem. Toxicol., vol. 37, no. 9 10, pp , Sep [4] A.-M. Mne, B. S. Vsile, nd A. Meghe, Antioxidnt nd ntimicrobil ctivities of green te extrct loded into nnostructured lipid crriers, Comptes Rendus Chim., vol. 17, no. 4, pp , [5] A. Rshidinejd, E. J. Birch, nd D. W. Everett, Antioxidnt ctivity nd recovery of green te ctechins in full-ft cheese following gstrointestinl simulted digestion, J. Food Compos. Anl., vol. 48, pp , [6] E. Venditti, T. Bcchetti, L. Tino, P. Crloni, L. Greci, nd E. Dmini, Hot vs. cold wter steeping of different tes: Do they ffect ntioxidnt ctivity?, Food Chem., vol. 119, no. 4, pp , [7] D. Komes, D. Horžić, A. Belščk, K. K. Gnić, nd I. Vulić, Green te preprtion nd its influence on the content of bioctive compounds, Food Res. Int., vol. 43, no. 1, pp , [8] C. Astill, M. R. Birch, C. Dcombe, P. G. Humphrey, nd P. T. Mrtin, Fctors Affecting the Cffeine nd Polyphenol Contents of Blck nd Green Te Infusions, J. Agric. Food Chem., vol. 49, no. 11, pp , Nov [9] V. L. Singleton, R. Orthofer, nd R. M. Lmuel- Rventós, Oxidnts nd Antioxidnts Prt A, vol Elsevier, [10] D.-O. Kim, K. W. Lee, H. J. Lee, nd C. Y. Lee, Vitmin C Equivlent Antioxidnt Cpcity (VCEAC) of Phenolic Phytochemicls, J. Agric. Food Chem., vol. 50, no. 13, pp , Jun [11] J. Zhishen, T. Mengcheng, nd W. Jinming, The determintion of flvonoid contents in mulberry nd their scvenging effects on superoxide rdicls, Food Chem., vol. 64, no. 4, pp , Mr [12] O. P. Shrm nd T. K. Bht, DPPH ntioxidnt ssy revisited, Food Chem., vol. 113, no. 4, pp , Apr [13] K. M. Gillespie, J. M. Che, nd E. A. Ainsworth, Rpid mesurement of totl ntioxidnt cpcity in plnts, Nt. Protoc., vol. 2, no. 4, pp , Apr
7 PhOL [14] F. Shhidi, Antioxidnt fctors in plnt foods nd selected oilseeds, BioFctors, vol. 13, no. 1 4, pp , Jn [15] X. Pn, G. Niu, nd H. Liu, Microwve-ssisted extrction of te polyphenols nd te cffeine from green te leves, Chem. Eng. Process., vol. 42, no. 2, pp , [16] E. Dmini, T. Bcchetti, L. Pdell, L. Tino, nd P. Crloni, Antioxidnt ctivity of different white tes: Comprison of hot nd cold te infusions, J. Food Compos. Anl., vol. 33, no. 1, pp , [17] T. Bhorun, V. Neergheen-Bhujun, N. A. Toolsee, J. Somnh, A. Luximon-Rmm, nd O. I. Aruom, Bioctive Phytophenolics nd Antioxidnt Functions of Aqueous nd Orgnic Te Extrcts. Elsevier, [18] A. Luximon-Rmm, T. Bhorun, A. Crozier, V. Zbrsky, K. P. Dtl, D. T. Dexter, nd O. I. Aruom, Chrcteriztion of the ntioxidnt functions of flvonoids nd pronthocynidins in Muritin blck tes, Food Res. Int., vol. 38, no. 4, pp , [19] Y. Zhng, Q. Li, H. Xing, X. Lu, L. Zho, K. Qu, nd K. Bi, Evlution of ntioxidnt ctivity of ten compounds in different te smples by mens of n on-line HPLC-DPPH ssy, Food Res. Int., vol. 53, no. 2, pp , [20] A. N. Glzer, Oxygen Rdicls in Biologicl Systems Prt B: Oxygen Rdicls nd Antioxidnts, vol Elsevier, [21] K. M. Schich, X. Tin, nd J. Xie, Reprint of Hurdles nd pitflls in mesuring ntioxidnt efficcy: A criticl evlution of ABTS, DPPH, nd ORAC ssys, J. Funct. Foods, vol. 18, pp , [22] L. S. Rmirez, L. F. Ospin, nd A. Ortiz, Evlution of the Antioxidnt Cpcity nd Chrcteriztion of Phenolic Compounds Obtined From Te ( Cmelli Sinensis ) for Products of Different Brnds Sold in Colombi., vol. 3, pp , 2015.
8 m g A c id g llic E q / g s m p le T e m p e r tu r e C PhOL O R IE N T A L 1 O R IE N T A L 2 O R IE N T A L 3 L IP T O N 1 L IP T O N 2 L IP T O N 3 H IN D Ú 1 H IN D Ú 2 H IN D Ú 3 J A IB E L 1 J A IB E L 2 J A IB E L E x tr c tio n d y s Figure 1. Temperture Control b b c 0 O R IEN T A L L IP T O N H IN D Ú J A IB EL Figure 2. Totl phenol content (TPC).
9 m g T R O L O X E q / g s m p le m g c te c h in E q / g s m p le PhOL 8 6 b 4 c 2 0 O R IE N T AL L IP T O N H IN D Ú J AIB E L Figure 3. Totl flvonoid content (TFC) b 3 0 c O R IE N T AL L IP T O N H IN D Ú J AIB E L Figure 4. DPPH ssy.
10 mg Ctechin Eq/g smple m g T R O L O X E q / g s m p le PhOL b c O R IE N T AL L IP T O N H IN D Ú J AIB E L Figure 5. ORAC ssy. 8,00 7,00 6,00 y = 0,2396x - 2,7637 R² = 0,9911 5,00 4,00 3,00 2,00 1,00 0,00 0,00 10,00 20,00 30,00 40,00 50,00 mg Trolox Eq/g smple Figure 6. Correltion DPPH Vs TFC.
11 mg Ctechin Eq/g smple PhOL 8,00 7,00 6,00 5,00 4,00 3,00 2,00 1,00 y = 0,1929x - 1,8105 R² = 0,9968 0,00 0,00 10,00 20,00 30,00 40,00 50,00 mg Trolox Eq/g smple Figure 7. Correltion ORAC Vs TFC. Tble 1. Weight smples. SAMPLE DAY WEIGHT (g) ORIENTAL LIPTON HINDÚ JAIBEL Tble 2. Summry, TPC, TFC, DPPH nd ORAC results of green te t room temperture. Totl phenol content Totl flvonoid content (TFC) (TPC) DPPH ssy ORAC ssy Smple mg GAE / g smple mg /g smple eq CAT mg Trolox eq/ g smple mg Trolox eq/ g smple ORIENTAL ± ± ± ± 2.05 LIPTON ± ± ± ± 1.90 HINDÚ 9.89 ± ± ± ± 1.40 JAIBEL 2.53 ± ± ± ± 1.31
Archives 2016 vol *
August 30, 2016 Archives 2016 vol.1 1-9 EVALUATION OF THE ANTIOXIDANT CAPACITY AND CONTENT OF POLYPHENOLS OBTAINED FROM TEA (Cmelli Sinensis) OF FOUR BRANDS SOLD IN COLOMBIA BY EXTRACTION AT ROOM TEMPERATURE
More informationArchives 2015 vol
December 30, 2015 Archives 2015 vol.3 149-159 EVALUATION OF THE ANTIOXIDANT CAPACITY AND CHARACTERIZATION OF PHENOLIC COMPOUNDS OBTAINED FROM TEA (CAMELLIA SINENSIS) FOR PRODUCTS OF DIFFERENT BRANDS SOLD
More informationEvaluation of Yogurt with Enhanced Cysteine Content
Diry Foods Evlution of Yogurt with Enhnced Cysteine Content S. Bl nd K. A. Schmidt Summry Amino cids re the uilding locks of protein nd ssist with metolism in the ody. In the humn ody, the mino cid cysteine
More informationScienceDirect. Development of a method for manufacturing noodles from finger millet
Avilble online t www.sciencedirect.com ScienceDirect Procedi Food Science 6 (2016 ) 293 297 Interntionl Conference of Sbrgmuw University of Sri Lnk 2015 (ICSUSL 2015) Development of method for mnufcturing
More informationThe Effect of Oat Bran Fiber on Texture, Moisture and Palatability of Pumpkin Muffins
The Effect of Ot Brn Fiber on Texture, Moisture nd Pltbility of Pumpkin Muffins M. Montrsi & K. Reidenbch 11/19/2012 NUTR 453 Finl Report Abstrct: Reserch hd shown n lrmingly low fiber intke of United
More informationThe effects of UV-C treatment on the quality of orange, carrot and celery juice blend
Review Article http://www.lliedcdemies.org/journl-food-science-nutrition/ The effects of UV-C tretment on the qulity of ornge, crrot nd celery juice blend Nik Nornis, Chndrn Somsundrm*, Zulin Rzli Biotechnology
More information2011 ORGANIC SOYBEAN VARIETY TRIAL MATERIALS AND METHODS
2011 ORGANIC SOYBEAN VARIETY TRIAL In 2011, the University of Vermont Extension conducted soyben vriety tril in Alburgh, VT. The purpose of this tril ws to provide yield comprisons of food- nd feed-grde
More informationPreview. Chapter 3. Labor Productivity and Comparative Advantage: The Ricardian Model
hpter 3 Lbor roductivity nd omprtive Advntge: The Ricrdin Model review Opportunity costs nd comprtive dvntge roduction possibilities Reltive supply, reltive demnd & reltive prices Trde possibilities nd
More informationThe Effect of Quinoa on the Taste and Texture of Chocolate Chip Cookies. Hannah Doren Tarryn Hake Mitch Simmonds NUTR 453.
The Effect of Quino on the Tste nd Texture of Chocolte Chip Cookies Hnnh Doren Trryn Hke Mitch Simmonds NUTR 453 November 19, 2012 Title: The Effect of Quino on the Tste nd Texture of Chocolte Chip Cookies
More informationAssessment of Metal Chelating, Bioautography and Spot Screening by TLC of Green Tea (Camellia sinensis)
Int.J.urr.Microbiol.pp.Sci (2017) 6(10): 302-313 Interntionl Journl of urrent Microbiology nd pplied Sciences ISSN: 2319-7706 Volume 6 Number 10 (2017) pp. 302-313 Journl homepge: http://www.ijcms.com
More informationby high-performance liquid chromatography
Journl of Chromtogrphy A, 922 (2001) 359 363 www.elsevier.com/ locte/ chrom Short communiction Anlysis of phenolic constituents of biologicl interest in red wines q by high-performnce liquid chromtogrphy
More informationAsian Journal of Food and Agro-Industry ISSN Available online at
As. J. Food Ag-Ind. 2010, 3(04), 368-372 Asin Journl of Food nd Agro-Industry ISSN 1906-3040 Aville online t www.jofi.info Reserch Article Effect of drying nd frying time on texturl nd sensory chrcteristics
More informationCoffee Berry Processing By-Product Valorization: Coffee Parchment as a Potential Fiber Source to Enrich Bakery Goods
Reserch Article imedpub Journls www.imedpub.com Journl of Food, Nutrition nd Popultion Helth Coffee Berry Processing By-Product Vloriztion: Coffee Prchment s Potentil Fiber Source to Enrich Bkery Goods
More informationOptimization of extraction of phenolic antioxidants from peanut skins
Journl of the Science of Food nd Agriculture J Sci Food Agric 85:33 38 (2005) DOI: 102/jsf.1933 Optimiztion of extrction of phenolic ntioxidnts from penut skins Vleri Nepote, 1 Nelson R Grosso 2 nd Crlos
More informationThe Impact of Supplementation of Green Tea Powder in Yellow Cupcakes. Teryn Sapper & Christian Ordaz November 22, 2010 F&N 453
The Impct of Supplementtion of Green Te Powder in Yellow Cupckes Teryn Spper & Christin Ordz Novemer 22, 2010 F&N 453 Astrct: Green te is known to hve mny helth enefits to the humn ody. Cumultive studies
More informationSemi-commercial evaluation of SmartFresh with South African export avocados in static containers at the Westfalia packhouse during 2002
South Africn Avocdo Growers' Assocition Yerbook. 2003. 26:55-64 Semi-commercil evlution of SmrtFresh with South Africn export vocdos in sttic continers t the Westfli pckhouse during 2002 D Lemmer #, J
More informationApplication of Toasted Oak and Micro-oxygenation to Ageing of Cabernet Sauvignon Wines
Appliction of Tosted Ok nd Micro-oxygention to Ageing of Cernet Suvignon Wines Dr. Jeff McCord StVin Inc., Cliforni, USA Introduction For mny yers, tosted ok in the form of rrels hs een used for wine storge
More informationThe determination of iron in grapes and their alcoholic
OLALLA ET AL.: JOURNAL OF AOAC INTERNATIONAL VOL. 83, NO. 1, 2000 189 RESIDUES AND TRACE ELEMENTS Optimized Determintion of Iron in Grpe Juice, Wines, nd Other Alcoholic Beverges by Atomic Absorption Spectrometry
More informationResearch Article Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing
Hindwi Journl of Food Qulity Volume 2017, rticle ID 8524073, 12 pges https://doi.org/10.1155/2017/8524073 Reserch rticle Oenologicl nd Qulity Chrcteristic on Young White Wines (Suvignon Blnc): Effects
More informationFood Research International
Food Reserch Interntionl 43 (2010) 2284 2288 Contents lists vilble t ScienceDirect Food Reserch Interntionl journl homepge: www.elsevier.com/locte/foodres Effect of honey powder on dough rheology nd bred
More informationGarlic Sprouts Grown Indoors at Kitchen Sites
Medicinl nd Aromtic Plnt Science nd Biotechnology 008 Globl Science Books Grlic Sprouts Grown Indoors t Kitchen Sites FeiFei Qin,,3* HuiLin Xu Gng M 4 Interntionl Nture Frming Reserch Center, Ht, Ngno,
More informationProduction of Two Types of Pocket-Forming Flat Bread by the Sponge and Dough Method
Production of Two Types of Pocket-Forming Flt Bred y the Sponge nd Dough Method A. Amr 1,2 nd R. Ajo 1 ABSTRACT Cerel Chem. 82(5):499 503 Two types of flt red (thin nd thick) were produced from strightgrde
More informationInfluence of Gibberellic Acid (GA 3 ) on Fruit Quality of Sweet Cherries John Cline
Influence of Gibberellic Acid (GA 3 ) on Fruit Qulity of Sweet Cherries John Cline University of Guelph, Simcoe & Vinelnd Cmpuses Tel: 519-426-7127 Ext 331 Jcline@uoguelph.c 1 Presenttion Outline Introduction
More informationA.M. Jordão *, A.C. Correia
Reltionship Between Antioxidnt Cpcity, Pronthocynidin nd Anthocynin Content During Grpe Mturtion of Tourig Ncionl nd Tint Roriz Grpe Vrieties A.M. Jordão *, A.C. Correi Polytechnic Institute of Viseu,
More informationCARBOHYDRATE FERMENTATION REACTIONS OF STAPHYLOCOCCI*
CARBOHYDRATE FERMENTATION REACTIONS OF STAPHYLOCOCCI* GEORGE H. CHAPMAN AND MERRITT H. STILES Clinicl Reserch Lbortory, New York, N. Y. A survey of the literture indictes tht wide vritions in technic nd
More informationHow to get the best eating quality of pork
The effect of ft on the eting qulity of pork Ensuring the best eting qulity Ensuring the best flvours The effect of cooking ft on the eting qulity of pork How to get the best eting qulity of pork The cooking
More informationInfluence of Citrus Rootstocks in Bioactive Compounds of Clementines
Journl of Food nd Nutrition Reserch, 2017, Vol. 5, No. 8, 545-552 Avilble online t http://pubs.sciepub.com/jfnr/5/8/3 Science nd Eduction Publishing DOI:10.12691/jfnr-5-8-3 Influence of Citrus s in Bioctive
More informationVolume 2, ISSN (Online), Published at:
SEASONAL VARIATION OF THE PHYSICAL AND CHEMICAL PARAMETERS OF WILD GENOTYPES OF CORNELIAN CHERRY (Cornus ms L.) Aldin Islmovic 1, Merjem Mlco 1, Ndir Berbic 1, Asim Begic-Akgic 1, Snj Orucevic 1, Amel
More informationThe effect of seed treatments on the yield and yield components of various levels of sprouted wheat
Brnrd nd Booyse (2018). Seed Science nd Technology, 46, 1, 53-63. https://doi.org/10.15258/sst.2018.46.1.05 The effect of seed tretments on the yield nd yield components of vrious levels of sprouted whet
More information2014 Sunflower Planting Date Trial
214 Sunflower Plnting Dte Tril Dr. Hether Drby, UVM Extension Agronomist Sr Ziegler, Eric Cummings, Susn Monhn, nd Julin Post UVM Extension Crops nd Soils Technicins (82) 524-651 Visit us on the web t
More informationVALUE ADDITION OF IDLI THROUGH INCORPORATION OF GREENS AND LEGUMES
VALUE ADDITION OF IDLI THROUGH INCORPORATION OF GREENS AND LEGUMES Thesis submitted to Pondicherry University for the wrd of the degree DOCTOR OF PHILOSOPHY in FOOD SCIENCE AND NUTRITION By S. UMA MAHESWARI
More informationThe Effect of Acetic and Lactic Acid on the Oil Uptake, Texture and Color of Rice (Sang Tarom) During Cooking
World Applied Sciences Journl 4 (2): 183-187, 2008 ISSN 1818-4952 IDOSI Publictions, 2008 The Effect of Acetic nd Lctic Acid on the Oil Uptke, Texture nd Color of Rice (Sng Trom) During Cooking 1 1 2 E.
More informationEFFECT OF SPIRULINA (SPIRULINA PLATENSIS) ADDITION ON TEXTURAL AND QUALITY PROPERTIES OF COOKIES
PAPER EFFECT OF SPIRULINA (SPIRULINA PLATENSIS) ADDITION ON TEXTURAL AND QUALITY PROPERTIES OF COOKIES S. ONACIK-GÜR*, A. ŻBIKOWSKA nd B. MAJEWSKA Division of Fts & Oils nd Food Concentrtes Technology,
More informationArticle. Discrimination of Commercial Roasted and Ground Coffees According to Chemical Composition. Romilaine M. N. de Souza and Marta T.
Article J. Brz. Chem. Soc., Vol. 23, No. 7, 1347-1354, 2012. Printed in Brzil - 2012 Sociedde Brsileir de Químic 0103-5053 $6.00+0.00 A Discrimintion of Commercil Rosted nd Ground Coffees According to
More informationRudd Report. Are Fast-Food Restaurants Keeping Their Promises to Offer Healthier Kids Meals? Summary. August 2017
Rudd Report UCONNRUDDCENTER.ORG August 2017 Are Fst-Food Resturnts Keeping Their Promises to Offer Helthier Kids Mels? AUTHORS: Jennifer Hrris, PhD, MBA Mi Hyry, MPA Nicole Seymour, MSW Yoon-Young Choi,
More informationPostharvest Application of 1-Methylcyclopropene (1-MCP) Extends Shelf Life of Kiwifruit
Posthrvest Appliction of 1-Methylcyclopropene (1-MCP) Extends Shelf Life of Kiwifruit C.M. Cntin 1, D. Holcroft 2 nd C.H. Crisosto 1 1 University of Cliforni, Dvis, Deprtment of Plnt Sciences, Dvis, CA
More informationEffect of AVG Application on Fruit Set, Yield and Fruit Size in Abate Fetel and Packam s Triumph Pears in a Semi-Commercial Statistical Trial
Effect of AVG Appliction on Fruit Set, Yield nd Fruit Size in Ate Fetel nd Pckm s Triumph Pers in Semi-Commercil Sttisticl Tril E. Sánchez nd M. Curetti Instituto Ncionl de Tecnologí Agropecuri Estción
More informationThe Relationship Between Palm Oil Index Development and Mechanical Properties in the Ripening Process of Tenera Variety Fresh Fruit Bunches
Reserch Journl of Applied Sciences, Engineering nd Technology 3(3): 218-226, 211 ISSN: 24-7467 Mxwell Scientific Orgniztion, 211 Received: Jnury 31, 211 Accepted: Ferury 23, 211 Pulished: Mrch 3, 211 The
More informationEVALUATION OF SEED AND IN-FURROW AT-PLANTING APPLIED INSECTICIDES ON SORGHUM
EVALUATION OF SEED AND IN-FURROW AT-PLANTING APPLIED INSECTICIDES ON SORGHUM Texs Agriculturl Experiment Sttion, Corpus Christi, TX, nd Michel nd Wlter Kuck Frm, Lvc County, 1999 Roy D. Prker, Emil D.
More informationSeparation of Sunlight and Temperature Effects on the Composition of Vitis vinifera cv. Merlot Berries
Sunlight nd Temperture Effects on Merlot Berries 171 Seprtion of Sunlight nd Temperture Effects on the Composition of Vitis vinifer cv. Merlot Berries S.E. Spyd, 1 * J.M. Trr, 2 D.L. Mee, 1 nd J.C. Ferguson
More informationEFFECT OF DISSOLVED OXYGEN AND DEOXYGENATION ON THE QUALITY OF ORANGE JUICE
EFFECT OF DISSOLVED OXYGEN AND DEOXYGENATION ON THE QUALITY OF ORANGE JUICE By ROSALIA GARCIA TORRES A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT
More informationJ. //«/. Brew., May-June, 1976, Vol. 82, pp FACTORS RESPONSIBLE FOR THE DECREASE IN ph DURING BEER FERMENTATIONS
J. //«/. Brew., My-June, 19, Vol. 82, pp. 149-3 149 ACTOS ESPONSIBLE O THE DECEASE IN ph DUING BEE EMENTATIONS By N. Coote nd B. H. Kirsop (Brewing Industry eserch oundtion. Nutfield, edhill, Surrey, Englnd)
More informationRapid Reduction in Aroma Volatiles of Pacific Rose Apples in Controlled Atmospheres
Rpid Reduction in Arom Voltiles of Pcific Rose Apples in Controlled Atmospheres H.J. Tough nd E.W. Hewett Centre for Posthrvest nd Refrigertion Reserch Institute of Nturl Resources, Mssey University Plmerston
More information*Joseph Adubofuor, Michael Amoafo Mensah and Sylvia Dabri
Africn Journl of Food Science nd Technology (ISSN: 2141-5455) Vol. 3(10) pp. 244-251, December, 2012 Avilble Online http://www.interesjournls.org/ajfst Copyright 2012 Interntionl Reserch Journls Full Length
More informationEffects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt
doi: 1.1111/j.1471-37.211.75.x ORIGINAL RESEARCH Effects of gur gum nd ric gum on the physicochemicl, sensory nd flow ehviour chrcteristics of frozen yoghurt RAHIL REZAEI, MORTEZA KHOMEIRI,* MAHDI KASHANINEJAD
More informationCentral NC Organic Bell and Hot Pepper Variety Trial, Summer 2014
Ojective Centrl NC Orgnic Bell nd Hot Pepper Vriety Tril, Summer 2014 North Crolin A&T Stte University John Beck, Aron Moore, nd Dr. Snjun Gu NC A&T Frm, Greensoro, NC To evlute the performnce of some
More informationOptimized wine quality potential through fruit-zone management practices in red varieties
Finl Progress Report Virgini Wine Bord, 20 July 2016 Optimized wine qulity potentil through fruit-zone mngement prctices in red vrieties Principl Investigtor: Tony K. Wolf AHS Jr. AREC 595 Lurel Grove
More informationFactors Associated with Dough Stickiness as Sensed by Attenuated Total Reflectance Infrared Spectroscopy
Fctors Associted with Dough Stickiness s Sensed by Attenuted Totl Reflectnce Infrred Spectroscopy Ewoud J. J. vn Velzen, 1,2 John P. M. vn Duynhoven, 1 Pul Pudney, 3 Peter L. Weegels, 1 nd John H. vn der
More informationJournal of Food Engineering
Journl of Food Engineering 97 (1) 135 143 Contents lists vilble t ScienceDirect Journl of Food Engineering journl homepge: www.elsevier.com/locte/jfoodeng Noodle qulity ffected by different cerel strches
More informationArchived at
Archived t http://orgprints.org/13657/ Results from three yer testing project of new strwberry cultivrs in Verticillium infested soils nd under orgnic frming conditions A. Spornberger 1, H. Weissinger
More informationMALTING CONDITIONS FOR EVALUATION OF RYE CULTIVARS
MALTING CONDITIONS FOR EVALUATION OF RYE CULTIVARS A Thesis Submitted to the Grdute Fculty of the North Dkot Stte University of Agriculture nd Applied Science By Yujun Wng In Prtil Fulfillment of the Requirements
More informationAgronomic approaches in yield and quality stability of high oleic sunflowers (Helianthus annuus L.)
Agronomic pproches in yield nd qulity stbility of high oleic sunflowers (Helinthus nnuus L.) to obtin the Ph. D. degree in the Fculty of Agriculturl Sciences, Georg-August-University Göttingen, Germny
More informationEffect of Ultra-high Pressure Treatment on the Chemical Properties, Colour and Sensory Quality of Young Red Wine
Effect of Ultr-high Pressure Tretment on the Chemicl Properties, Colour nd Sensory Qulity of Young Red Wine X. Sun#, X. Chen#, L. Li, T. M, F. Zho, W. Hung, J. Zhn* College of Food Science nd Nutritionl
More informationKucuker and Ozturk Afr J Tradit Complement Altern Med. (2015) 12(2):
Kucuker nd Ozturk Afr J Trdit Complement Altern Med. (2015) 12(2):114-119 http://dx.doi.org/10.4314/jtcm.v12i2.17 THE EFFECTS OF AMINOETHOXYVINYLGLYCINE AND METHYL JASMONATE ON BIOACTIVE COMPOUNDS AND
More informationCharacterization of Fruitbody Morphology on Various Environmental Conditions in Pleurotus ostreatus
Mycobiology 31(3): 145-150 (2003) Copyright 2003 by The Koren Society of Mycology Chrcteriztion of Fruitbody Morphology on Vrious Environmentl Conditions in Pleurotus ostretus Kb-Yeul Jng, Chng-Sung Jhune,
More informationModeling Impacts of Viticultural and Environmental Factors on 3-Isobutyl-2-Methoxypyrazine in Cabernet franc Grapes
Modeling Impcts of Viticulturl nd Environmentl Fctors on 3-Isobutyl-2-Methoxypyrzine in Cbernet frnc Grpes Justin J. Scheiner, 1 Justine E. Vnden Heuvel, 2 Bruce Pn, 3 nd Gvin L. Scks 4 * Abstrct: A study
More informationDocument downloaded from: This paper must be cited as:
Document downloded from: http://hdl.hndle.net/10251/38948 This pper must be cited s: Ivorr Mrtínez, E.; Verdú Amt, S.; Sánchez Slmerón, AJ.; Brt Bvier, JM.; Gru Meló, R. (2014). Continuous monitoring of
More informationTiming of partial defoliation affects carbohydrate
SHORT COMMUNICATION Timing of prtil defolition ffects crohydrte concentrtion of vegettive tissues nd concentrtion of phenolics in erries of potted De Chunc (Vitis sp.) grpevines Justine E. Vnden Heuvel
More informationEncapsulation of Michelia Champaca L. Extract and Its Application in Instant Tea
Interntionl Journl of Food Engineering Vol. 3, No. 1, June 2017 Encpsultion of Micheli Chmpc L. Extrct nd Its Appliction in Instnt Te Nirmon Utm-Ang Lnn Rice Reserch Center, Ching Mi University, Ching
More informationEffects of transglutminase on the quality of white salted noodles made from Korean wheat cultivars
Interntionl Food Reserch Journl 21(1): 195-202 (2014) Journl homepge: http://www.ifrj.upm.edu.my Effects of trnsglutminse on the qulity of white slted noodles mde from Koren whet cultivrs 1 Kng, C. S.,
More informationTHE EXTRACTION KINETICS OF ANTHOCYANINS AND PROANTHOCYANIDINS FROM GRAPE TO WINE IN THREE DIFFERENT VARIETIES
THE EXTRACTION KINETICS OF ANTHOCYANINS AND PROANTHOCYANIDINS FROM GRAPE TO WINE IN THREE DIFFERENT VARIETIES An B. BAUTISTA-ORTÍN 1, Nir BUSSE-VALVERDE 1, José I. FERNÁNDEZ-FERNÁNDEZ 2, Encrn GÓMEZ-PLAZA
More informationEFFECT OF BORON AND ARSENIC ON JUICE ACIDITY
SMITH: BORON & ARSENIC ON GRAPEFRUIT 95 Fig. 2. Vlenci ornge leves from declining tree showing type of mteril used for electron microscopic study Ar rows point to typicl res long midveins tht were excised,
More informationANTIOXIDANT CAPACITY OF PINOTAGE WINE AS AFFECTED BY VITICULTURAL AND ENOLOGICAL PRACTICES DALENE DE BEER DOCTOR OF PHILOSOPHY IN FOOD SCIENCE
ANTIOXIDANT CAPACITY OF PINOTAGE WINE AS AFFECTED BY VITICULTURAL AND ENOLOGICAL PRACTICES DALENE DE BEER Disserttion presented in prtil fulfilment of the requirements for the degree of DOCTOR OF PHILOSOPHY
More informationPerformance of Seyval Blanc Grape in Four Training Systems Over Five Years
CROP PRODUCTON HORTSCENCE 37(7): 1023-1027.2002. Performnce of Seyvl Blnc Grpe in Four Trining Systems Over Five Yers D. Ferree, T. Steiner, J. Gllnder, D. Scurlock, G. Johns, nd R. Riesen Deprtment of
More informationConsumer evaluation of cold smoked fat in beef sausages
Interntionl Food Reserch Journl 23(4): 1782-1786 (2016) Journl homepge: http://www.ifrj.upm.edu.my Consumer evlution of cold smoked ft in beef susges Mrtinez, C.C. nd * Mchdo, T.J. Deprtment of Animl,
More informationGrowth and yield of three sunflower hybrids cultivated for two years under mediterranean conditions
Emirtes Journl of Food nd Agriculture. 2016. 28(2): 136-142 doi: 10.9755/ejf.2015-05-291 http://www.ejf.me/ REGULAR ARTICLE Growth nd yield of three sunflower hyrids cultivted for two yers under mediterrnen
More informationEffect of Cross-Linked Resistant Starch on Wheat Tortilla Quality
Effect of Cross-Linked Resistnt Strch on Whet Tortill Qulity J. N. Alviol, 1 T. Jondiko, 1 nd J. M. Awik 1,2 ABSTRACT Cerel Chem. 87(3):221 225 Resistnt strch (RS) ingredients re n ttrctive option to increse
More informationTemporal variation in temperature and rainfall differentially affects ectomycorrhizal colonization at two contrasting sites
New Phytol. (1998), 139, 733 739 Temporl vrition in temperture nd rinfll differentilly ffects ectomycorrhizl coloniztion t two contrsting sites BY RANDY L. SWATY*, CATHERINE A. GEHRING, MATT VAN ERT, TAD
More informationEffects of chemical treatments on dormancy breaking and some sprouting characteristics of two potato cultivars in different tuber sizes
Avilble online t www.pelgireserchlibrry.com Europen Journl of Experimentl Biology, 2014, 4(4):98-102 ISSN: 2248 9215 CODEN (USA): EJEBAU Effects of chemicl tretments on dormncy breking nd some sprouting
More informationAcknowledgements. Recent Research: Vine Balance and Fruit Thinning. Brief Outline. Take Aways. How many of you have read? Vine Balance.
Recent Reserch: Vine Blnce nd Fruit Thinning Sustinble Ag Expo Monterey County Jim Wolpert Extension Viticulturist Deprtment of Viticulture nd Enology UC Dvis Acknowledgements Funding Americn Vineyrd Foundtion
More informationFlax: a user s guide, with recipes
Flx: user s guide, with recipes Access our ltest version of this resource, with new recipes, online t www.flxflour.com/resources/resources-for-helth-cre Revised 20181005 2 Tble of Contents Introduction...
More informationTechnical Brief In situ Measurements of Dissolved Oxygen during Low-Level Oxygenation in Red Wines
Technicl Brief In situ Mesurements of Dissolved Oxygen during Low-Level Oxygention in Red Wines V. Felipe Lurie, 1 Robert Lw, 2 Willy S. Joslin, 2 nd Andrew L. Wterhouse 3 * Abstrct: Dissolved oxygen ws
More informationPREPARATION AND HANDLING FRESH-CUT ROOT VEGETABLES. MERETE EDELENBOS DEPT. OF FOOD SCIENCE AARHUS UNIVERSITY DENMARK
PREPARATION AND HANDLING FRESH-CUT ROOT VEGETABLES MERETE EDELENBOS DEPT. OF FOOD SCIENCE AARHUS UNIVERSITY DENMARK merete.edelenos@food.u.dk Preprtion nd hndling fresh-cut root vegetles Production Hndling
More informationProximate Composition of Two Sea Cucumber Species Holothuria pavra and Holothuria arenicola in Persian Gulf
Avilble online t www.scholrsreserchlibrry.com Annls of Biologicl Reserch, 212, 3 (3):135-1311 (http://scholrsreserchlibrry.com/rchive.html) ISSN 976-1233 CODEN (USA): ABRNBW Proximte Composition of Two
More informationEffect of Phosphate Salts on the Pasting Properties of Korean Instant-Fried Noodle
Effect of Phosphte Slts on the Psting Properties of Koren Instnt-Fried Noodle Li Wng, 1,2 Gry G. Hou, 2,3 Y-Hsun Hsu, 2 nd Lirong Zhou 4 ABSTRACT Cerel Chem. 88(2):142 146 Up to 15% modified potto strch
More informationMaejo International Journal of Science and Technology
Mejo Int. J. Sci. Technol. 2011, 5(03), 365-373 Communiction Mejo Interntionl Journl of Science nd Technology ISSN 1905-7873 Aville online t www.mijst.mju.c.th Sunlight-stimulted phenyllnine mmoni-lyse
More informationComparative Study of Nutritional Quality of Orange (Citrus sinensis) at Different Maturity Stages in Relation to Significance for Human Health
Americn-Eursin Journl of Toxicologicl Sciences 7 (4): 209-213, 2015 ISSN 2079-2050 IDOSI Pulictions, 2015 DOI: 10.5829/idosi.ejts.2015.7.4.95200 Comprtive Study of Nutritionl Qulity of Ornge (Citrus sinensis)
More informationMACLIT INDICATOR PILOT LAMP & INDICATOR FEATURES SPECIFICATIONS (RATINGS, PERFORMANCE)
MACLIT INDICATO INDICATO FEATUES The Mclit indictor is operted y the electromgnetic polrity inversion method. The sttus is displyed y rotting the disply prt. The SS nd MS types hve uilt-in LED for night
More informationDetermination of the concentration of caffeine, theobromine, and gallic acid in commercial tea samples
Determination of the concentration of caffeine, theobromine, and gallic acid in commercial tea samples Janna Erickson Department of Chemistry, Concordia College, 901 8 th St S, Moorhead, MN 56562 Abstract
More informationEffects of Prohexadione-calcium on Grape Yield Components and Fruit and Wine Composition
Effects of Prohexdione-C on Yield nd Composition 73 Effects of Prohexdione-clcium on Grpe Yield Components nd Fruit nd Wine Composition Dnielle Lo Giudice, 1 Tony K. Wolf, 2 * nd Bruce W. Zoecklein 3 Abstrct:
More informationCluster-zone leaf removal refers to deliberate removal of selected
Lef Removl s Influence on Pinot Noir Bsl lef removl chnges chemicl nd voltile compositions By Hui Feng, Fng Yun, Ptrici A. Skinkis nd Michel C. Qin Cluster-zone lef removl refers to delierte removl of
More informationAbstract. 1. Introduction. Journal of Nutrition & Pharmacy Research
Tomto Fruits (Solncee Lycopersicon esculentum Mill.) Feedck Mechnism in The Presence of Exogenous Ethylene under Prolonged Chilling Temperture Storge M. Mkky,, *, K. A. Pschlidis, P. Soni, A. Mngnris,
More informationCrackers Made of Green Mussel Shells Substitution as High Calcium Snacks
Advnces in Economics, Business nd Mngement Reserch, volume 28 1st Interntionl Conference on Tourism Gstronomy nd Tourist Destintion (ICTGTD 2016) Crckers Mde of Green Mussel Shells Sustitution s High Clcium
More informationA simple method for the quantitative analysis of tyrosol by hplc in liquid Czapek Cultures from endophytic fungi
Universidde de São Pulo Bibliotec Digitl d Produção Intelectul - BDPI Deprtmento de Físic e Químic - FCFRP/DFQ Artigos e Mteriis de Revists Científics - FCFRP/DFQ 2009 A simple method for the quntittive
More informationINTERNATIONAL JOURNAL OF FOOD ENGINEERING
INTERNATIONAL JOURNAL OF FOOD ENGINEERING Discrimintion of Wines Produced from Cbernet Suvignon Grpes Treted with Aqueous Ethnol Post-Bloom Using n Electronic Nose Amnd Mrtin 1, Kumr Mllikrjun, 2 nd Bruce
More informationInfluence of Soil Salinity on Sensory Characteristics and Volatile Aroma Compounds of Nero d Avola Wine
Influence of Soil Slinity on Sensory Chrcteristics nd Voltile Arom Compounds of Nero d Avol Wine Antonio Sccco, 1 Antonell Verzer, 2 * Crmel M. Lnz, 1 Antonio Sprcio, 3 Giuseppe Genn, 3 Slvtore Rimondi,
More informationImpact of Shoot and Cluster Thinning on Yield, Fruit Composition, and Wine Quality of Corot noir
Impct of Shoot nd Cluster Thinning on Yield, Fruit Composition, nd Wine Qulity of Corot noir Qun Sun, 1 Gvin L. Scks, 2 Steven D. Lerch, 3 nd Justine E. Vnden Heuvel 4,5 * Abstrct: Cluster thinning (CL),
More informationOriginal article The effect of calcium chloride and calcium lactate pretreatment concentration on peach cell integrity after high-pressure processing
Interntionl Journl of Food Science nd Technology 2017, 52, 635 643 635 Originl rticle The effect of clcium chloride nd clcium lctte pretretment concentrtion on pech cell integrity fter high-pressure processing
More information2006 BELL PEPPER VARIETY EVALUATION TRIALS
26 BELL PEPPER VARIETY EVALUATION TRIALS In Sn Joquin County University of Cliforni Coopertive Extension 42 South Wilson Wy Stockton, CA 9525 1 26 BELL PEPPER VARIETY EVALUATION TRIAL In Sn Joquin County
More informationChemical Characterization of Wines Fermented
APPLIED MICROBIOLOGY, JUIY, 1966 Copyright 1966 Americn Society for Microbiology Vol. 14, No. 4 Printed in U.S.A. Chemicl Chrcteriztion of Wines Fermented with Vrious Mlo-lctic Bcteri' GORDON J. PILONE,2
More informationRelationship between fermentation behaviour, measured with a 3D vision Structured Light technique, and the internal structure of bread.
Reltionship between fermenttion behviour, mesured with 3D vision Structured Light technique, nd the internl structure of bred. Smuel Verdú 1*, Eugenio Ivorr 2, Antonio J. Sánchez 2, Jose M. Brt 1, Rúl
More informationBiological Control of Alternaria Fruit Rot of Chili by Trichoderma Species under Field Conditions
Mycobiology 38(2) : 113-117 (2010) The Koren Society of Mycology DOI:10.4489/MYCO.2010.38.2.113 Biologicl Control of Alternri Fruit Rot of Chili by Trichoderm Species under Field Conditions Most. Ferdousi
More informationAlcohol Dehydrogenase Activities of Wine Yeasts in Relation
APPLID AND NVIRONMNTAL MICROBIOLOGY, Nov. 1976, p. 666-67 Copyright 1976 Americn Society for Microbiology Vol. 32, No. 5 Printed in U.S.A. Alcohol Dehydrogense Activities of Wine Yests in Reltion to Higher
More informationI. RESURSE GENETICE, AMELIORAREA SPECIILOR POMICOLE GENETIC RESOURCES, BREEDING OF DECIDUOUS FRUIT TREES SPECIES
Sientifi ppers, R.I.F.G. Pitesti, Vol. XXVII, 211 I. RESURSE GENETICE, AMELIORAREA SPECIILOR POMICOLE GENETIC RESOURCES, BREEDING OF DECIDUOUS FRUIT TREES SPECIES EVALUAREA CALITĂŢII FRUCTELOR LA SELECŢIILE
More informationAtmospheric CO2 Levels
Adpting to Chnging Climte: Forges for Drought Prone Conditions Chris Teutsch Southern Piedmont AREC Blckstone, VA Atmospheric CO2 Levels 1 Temperture Chnge Hnsen, J.E., R. Ruedy, Mki. Sto, M. Imhoff, W.
More informationResearch Note Effect of Volume and Toast Level of French Oak Barrels (Quercus petraea L.) on Cabernet Sauvignon Wine Characteristics
Reserch Note Effect of Volume nd Tost Level of French Ok Brrels (Quercus petre L.) on Cernet Suvignon Wine Chrcteristics Pedro Rodríguez-Rodríguez 1 nd Encrn Gómez-Plz 1 * Astrct: The effects of tost level
More informationCeliac sprue (celiac sprue also has been called celiac
CLINICAL GASTROENTEROLOGY AND HEPATOLOGY 2005;3:687 694 Effect of Pretretment of Food Gluten With Prolyl Endopeptidse on Gluten-Induced Mlbsorption in Celic Sprue GAIL G. PYLE,* BRIAN PAASO, BARBARA E.
More informationAnalysis of Resveratrol in Wine by HPLC
Analysis of Resveratrol in Wine by HPLC Outline Introduction Resveratrol o o Discovery Biosynthesis HPLC separation Results Conclusion Introduction Composition of flavoring, coloring and other characteristic
More informationComparative of fermentation in red and yellow watermelon juice by lactic acid bacteria
Comprtive of fermenttion in red nd yellow wtermelon juice by lctic cid bcteri 1 Zhr sdt lvi Islmic Azd University Deprtment of Food Science nd Technology Vrmin, Irn zhr.lvi110@yhoo.com 2 Seyed HdiRzvi,
More informationEffect of Whitener Type and Paddy Moisture Content on Rice Grain Damage During Milling Process
Americn-Eursin J. Agric. & Environ. Sci., (3): 470-474, 2011 ISSN 1818-6769 IDOSI Publictions, 2011 Effect of Whitener Type nd Pddy Moisture Content on Rice Grin Dmge During Milling Process 1 2 Seed Firouzi
More information