bluuebunny/crossref_metadata_2025_split huggingface dataset:
ANTIOXIDANT EFFECT AND DNA PROTECTIVE EFFECT OF VARIOUS ENZYMATIC EXTRACTS FROM PERILLA FRUTESCENS VAR. CRISPA
Authors: KIM EUN‐KYUNG , LEE SEUNG‐JAE , JEON YOU‐JIN , AHN CHANG‐BUM , SONG MIN DONG , PARK TAE‐KYU , MOON SANG‐HO , JEON BYONG‐TAE , SHAHIDI FEREIDOON , PARK PYO‐JAM 
Published: November 2007

ABSTRACT The antioxidant activity of enzymatic extracts from Perilla frutescens var. crispa was evaluated using 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical, hydroxyl radical and alkyl radical‐scavenging activity by employing an electron spin resonance methodology. P. frutescens var. crispa was enzymatically hydrolyzed by eight carbohydrases (Dextrozyme, AMG, Promozyme, Maltogenase, Termamyl, Viscozyme, Celluclast, BAN [Novo Co., Novozyme Nordisk, Bagsvaerd, Denmark]) and nine proteases (Flavourzyme, Neutrase, Protamex, Alcalase, PP‐trypsin [trypsin from porcine pancreas; Novo Co.], papain, pepsin, α‐chymotrypsin, BP‐trypsin [trypsin from bovine pancreas; Sigma Chemical Co., St. Louis, MO]). The DPPH radical‐scavenging activities of Dextrozyme and Neutrase extracts from P. frutescens var. crispa were the highest and the IC50 values were 60.12 and 112.81 µg/mL, respectively. All enzymatic extracts of P. frutescens var. crispa scavenged hydroxyl radical and the scavenging activity increased in a dose‐dependent manner; the IC50 values of Viscozyme and BP‐trypsin, which showed the highest activity, were 0.78 and 0.26 mg/mL, respectively. In addition, the Termamyl and Protamex extracts of P. frutescens var. crispa showed the highest alkyl radical‐scavenging activities, and the IC50 values were 248.13 and 415.23 µg/mL, respectively. The Viscozyme and BP‐trypsin extracts from P. frutescens var. crispa showed protective effect against H2O2‐induced DNA damage. These results indicate that enzymatic extracts of P. frutescens var. crispa possess antioxidant activity.PRACTICAL APPLICATIONS Perilla frutescens var. crispa could be used to produce protein and carbohydrate extracts with antioxidative activeity. Many industrial commercial enzymes, such as Promozyme, Celluclast 1.5 L FG, Maltogenase L, Viscozyme L, Termamyl SC, Dextrozyme E, AMG 300 L, Protamex, Flavourzyme 500 MG, Neutrase 0.8 L, Puncreatic Trypsin and Alcalase 2.4 L, could also be used to attain the extracts processing the high antioxidative activity. The extracts can be used as natural antioxidants.
EFFECTS OF HIGH‐CHOLESTEROL DIET AND ANTIOXIDANT VITAMINS COMBINATION ON OXIDANT/ANTIOXIDANT STATUS IN HEART, KIDNEY, LIVER AND TESTIS TISSUES FROM RATS
Authors: DEVRİM ERDİNÇ , ÖZBEK HANEFİ , DURAK İLKER 
Published: November 2007

ABSTRACT Possible effects of a high‐cholesterol diet on the oxidant/antioxidant status in various tissues from rats and the effects of the combination of vitamins C and E on these parameters and on hypercholesterolemia were investigated. Twenty‐four Sprague‐Dawley type rats were randomly divided into three groups. The control group (group 1) was fed on a rat pellet diet. The study groups (groups 2 and 3) were fed on a high‐cholesterol diet for 3 months. Rats in group 3 were supplemented with vitamins C (100 mg/kg intraperitoneally ) and E (60 mg/kg intramuscularly ) three times a week throughout the study. At the end of the study period, all animals were sacrificed and their heart, kidney, liver and testis surgically removed to measure oxidant and antioxidant parameters. Blood samples were also obtained from the animals. We observed that serum total cholesterol levels significantly increased in the study groups after the study period. The increase in the blood cholesterol level in group 3 was, however, significantly lower than that in group 2. As to the oxidant–antioxidant parameters, there were different results among the tissues. In conclusion, our results suggest that high serum cholesterol level does not lead to oxidation reactions in the early phase of hypercholesterolemia, and antioxidant vitamins supplementation increases antioxidant potential values of the tissues and decreases the blood total cholesterol level in the cholesterol‐supplemented animals. PRACTICAL APPLICATIONSIt is clearly known that hypercholesterolemia is an important health problem throughout the world. The results of the present study indicate that antioxidant vitamins (vitamins C and E) may be useful in the prevention of hypercholesterolemia
PRODUCTION OF REFINED CAROTENE‐RICH PALM OIL FROM PALM MESOCARP (ELAEIS GUINEENSIS) USING SUPERCRITICAL CARBON DIOXIDE
Authors: LAU HARRISON LIK NANG , CHOO YUEN MAY , MA AH NGAN , CHUAH CHENG HOCK 
Published: November 2007

ABSTRACT Simultaneous extraction, degumming and deacidification of palm oil directly from palm mesocarp using supercritical carbon dioxide (SC‐CO2) were carried out. The temperatures and pressures used were 40–80C and 18–30 MPa, respectively. The degummed and deacidified palm oil produced from the process meets the specifications of refined, bleached and deodorized palm oil of Malaysian standard, with added value in its carotene content . The recovery of the refined palm oil was 52.8–74.0% based on the total hexane extractable material. Other palm minor components such as vitamin E, phytosterols and squalene were preserved in the refined SC‐CO2‐extracted carotene‐rich palm oil. The solubility of triacylglycerols (TGs), distribution coefficient of free fatty acids (FFAs) and the separation factor of FFAs and TGs of palm oil in SC‐CO2 are discussed. PRACTICAL APPLICATIONSThe study provides an alternative processing method for palm oil extraction and refining industries. The same principles could be applied to oilseed processing such as soybean and rapeseed oils. The separation factors of free fatty acids (FFAs)/triacylglycerols and the distribution coefficient of FFAs are useful data for process modeling. The extractability and extraction patterns of palm minor components in the mesocarp provide an insight for the recovery of these valuable functional components from palm oil.
CHEMICAL COMPONENTS AND ANTIOXIDANT ACTIVITY OF THE VOLATILE OIL FROMCASSIA TORAL. SEED PREPARED BY SUPERCRITICAL FLUID EXTRACTION
Authors: ZHANG YUNFENG , WEI DONG , GUO SIYUAN , ZHANG XUEWU , WANG MINGFU , CHEN FENG 
Published: November 2007

ABSTRACTThe seed ofCassia toraL. has been used as a traditional Chinese medicine for a long time and it is also an herbal tea in China. In this research, its volatile oil was recovered by employing supercritical fluid extraction using carbon dioxide and analyzed by gas chromatography (GC) and GC‐mass spectrometry. The main components of the volatile oil were elucidated as (Z,Z)‐9,12‐octadecadienoic acid (26.74%), oleic acid (24.15%),n‐hexadecanoic acid (13.99%), chrysophanol (7.26%), (E)‐9‐octadecenoic acid (4.52%) and octadecanoic acid (4.44%). This volatile oil was characterized by a high content of aliphatic acids (75.90%) and anthraquinones (7.26%). In the antioxidant assays, the volatile oil fromC. toraL. seed demonstrated 2,2′‐diphenyl‐1‐picryhydrazyl radical‐scavenging activity in the concentration range from 20 to 500 µg/mL, with the 50% inhibitory concentration (IC50) value at 137 µg/mL; it also showed a significant inhibitory effect against hydroxyl radicals with an IC50value of 67 µg/mL, lower than that of quercetin (IC50 = 8.15 µg/mL), but superior to that of 4‐terpineol (IC50 = 87.5 µg/mL). The observed antioxidant activity of this volatile oil is probably caused by the presence of high levels of chrysophanol and, possibly, (Z,Z)‐9,12‐octadecadienoic acid.PRACTICAL APPLICATIONSJuemingzi, the seeds of the legumeCassia toraL., is an important medicinal plant and has been used for over thousands years in China. The water extract from whole plants ofC. toraL. shows strong antioxidative activity, but no report was found on the antioxidant activities of the volatile oil fromC. toraL. seed. We estimate that some components with strong antioxidant activity are volatile ingredients in the seeds, and they will be valued highly on the treatment of hyperlipidemia, hypertension, oculopathy and inflammatory disease. So the components and antioxidative activities of the volatile oil fromC. toraL. seeds were examined, in the hope that the volatile oil could be used as a potential fat‐soluble antioxidant in functional foods or medicines.
EFFICACY OF SOUR WHEY AS A SHELF‐LIFE ENHANCER: USE IN ANTIOXIDATIVE EDIBLE COATINGS OF CUT VEGETABLES AND FRUIT*
Authors: SHON JINHAN , HAQUE ZAHUR U. 
Published: November 2007

ABSTRACT The effectiveness of edible coatings containing sour whey powder (SWP), compared with soy protein isolate (SPI) and calcium caseinate (CC), in reducing oxidative browning and moisture loss during storage (4C) of cut apples, potatoes, carrots, and onions was investigated. Oxidative discoloration, as determined by the Commission Internationale de I'Eclairage L*a*b* color scale, was significantly reduced (P < 0.05) by treatments over a storage time of 120 min. Loss of lightness was reduced by CC, SPI and SWP coatings. These respectively showed 2.7, 3.3 and 1.5% change of L* value in coated apples as compared with 7.4% in the control. Browning in cut potatoes was significantly reduced from a 145.1% increase in the a* value of the control to 45.9, 37.0 and 30.3% increase for CC, SPI and SWP treatments, respectively. The b* values also reflected the effectiveness of SWP. The moisture barrier effect, tested over a period of 5 days at 4C, was significantly better for the treatments than control. SWP was the best and significantly reduced moisture loss in potatoes and carrots by 40 and 59%, respectively, over control. Cut onions did not show any treatment effect both in terms of off‐color development and moisture loss. The reasons for the excellent moisture barrier and antioxidative property of SWP were discussed.PRACTICAL APPLICATIONSOxidative degradation of fresh fruits and vegetables is a major problem faced by the industry today. Most of the fresh produce is grown in the southwestern part of the country, requiring days of transportation to retail outlets. As the educated consumer is highly health conscious, any effort in extending the shelf life will have to be nonchemical, and preferably natural. Because of small profit margins, the intervention must also be inexpensive. Millions of MT of sour whey, a by‐product of cottage whey manufacture, is wasted because of the lack of appropriate food applications. It is natural, nutritious and presently very inexpensive. Our research investigated the possibility of using this by‐product as a final wash to enhance the so‐called window of freshness of fresh produce and fruit.
THE EFFECT OF PRETREATMENT OF SHREDDED CELERIAC USING SOLUTIONS OF ENZYMATIC BROWNING INHIBITORS ON THE QUALITY OF MINIMALLY PROCESSED PRODUCT
Authors: ELŻBIETA RADZIEJEWSKA‐KUBZDELA , JANUSZ CZAPSKI , KATARZYNA CZACZYK 
Published: November 2007

ABSTRACT The study investigated the effect of soaking celeriac flakes in solutions containing various concentrations of enzymatic browning inhibitors on the quality of stored minimally processed product. Ascorbic acid (0.2–0.5%), 4‐hexylresorcinol (0.003–0.01%), sodium chloride (0.1–0.5%) and sodium lactate (2–3%) were used as browning inhibitors. On the basis of the conducted tests, it was found that among the applied browning inhibitors, only ascorbic acid had an advantageous effect on the quality of stored celeriac flakes. Along with an increase in its concentration in the solution (0.2–0.5%) used for the pretreatment of the flakes, the value of color parameter a* decreased, while the value of parameter b* increased. At the concentration of ascorbic acid in the solution exceeding 0.25%, flake color in the sensory examination was evaluated as desirable. An increase of ascorbic acid concentration in the solution in the range from 0.2 to 0.4% resulted in a decrease in the total mesophilic and psychrophilic bacteria counts, respectively, by 3 and 1 log cfu/g of the stored product.PRACTICAL APPLICATIONSMinimal processing of celeriac provides convenience for consumers and many economic benefits for producers. Minimal processing of celeriac can induce disadvantageous changes in tissue, which may lead to darkening of the flakes and deterioration of product sensory attributes. Moreover, shredded raw material constitutes an excellent medium for the development of microorganisms. This article contains information about the effectiveness of enzymatic browning inhibitors for extending the shelf life of celeriac flakes. We show a range of concentrations of inhibitors, which improve the preservation of color, intrinsic taste and microbial quality of minimally processed celeriac.
PHYSICAL–CHEMICAL AND SENSORY QUALITY EVALUATION OF GARLIC CULTIVARS
Authors: PARDO JOSE EMILIO , ESCRIBANO JUAN , GÓMEZ RICARDO , ALVARRUIZ ANDRÉS 
Published: November 2007

ABSTRACT Physical–chemical quality of 14 garlic cultivars grown in Spain was analyzed, and the cultivars were classified into three types: purple, white and Chinese, in order to show the possible differences among them. The most useful instrumental color parameter to discriminate among the different types of garlic was lightness (L*). The high pH value of the purple‐type cultivar Moraluz, and the high content of d‐glucose, d‐fructose and total sugars of the Chinese‐type cultivars were quite remarkable. The consumer judges preferred the color and pungency of the purple‐type cultivar Morasol, while Chino Sprint stood out for its intense garlic odor. Finally, correlations between the physicochemical and the sensory parameters were studied. The red color intensity was correlated with lightness (L*) and with hue (h*); pH was correlated with chroma (C*) and moisture percentage was correlated with sucrose content.PRACTICAL APPLICATIONSOne of the main objectives of this work was to advise growers on the selection of garlic seed. The data obtained in this work was sent to a regional research and advising agronomic center (Technical Agronomic Institute, provincial council of Albacete), where advice was given to local growers concerning the selection of the most adequate seeds, in terms of physical– chemical properties and consumer preference, plus agronomic performance (data not included in this article). The conclusions reached in this study will make an important contribution to the agronomic characterization of the garlic cultivars grown in Spain.
EVALUATION OF PRODUCTIVITY AND POSTHARVEST QUALITY DURING STORAGE OF FIVE AGARICUS BISPORUS STRAINS
Authors: MANOLOPOULOU ELENI , PHILIPPOUSSIS ANTONIOS , LAMBRINOS GREGORY , DIAMANTOPOULOU PANAGIOTA 
Published: November 2007

ABSTRACT Five Agaricus bisporus commercial strains (S100, A15, F56, F40 and F62) were evaluated as regards their colonization rates, yields, quality characters and storability. Concerning their colonization performance, the mycelial growth rates examined in “race tubes” on sterile compost, as well as earliness in fructification did not differ significantly. Significantly lower was the yield of strain S100 compared to the yield of strains F62 and F56, which presented the greatest cumulative biological efficiency values. However, mushroom number and average weight presented negative relation. For the storage and quality study, mushrooms at the “closed‐cap” stage packaged in 500‐g plastic containers were stored for 5 days at 2C and 5 days at 18C (shelf life). The respiration behavior of the five strains was similar with the mass loss not exceeding 15% during storage at 2C and 40–50% at the end of the shelf life. Also, no differences in the whiteness and texture change were detected and a correlation between the period of pileus diameter increase and the respiration rate was found. According to their color and texture quality assessment, mushrooms deriving from the first four strains may be considered well acceptable at the end of the shelf life, whereas these from strain F62 just saleable.
DEVELOPMENT OF A BLENDED NONALCOHOLIC BEVERAGE COMPOSED OF COCONUT WATER AND CASHEW APPLE JUICE CONTAINING CAFFEINE
Authors: DE CARVALHO JOELIA MARQUES , MAIA GERALDO ARRAES , DE FIGUEIREDO RAIMUNDO WILANE , DE BRITO EDY SOUSA , RODRIGUES SUELI 
Published: November 2007

ABSTRACT In this work, the stability of a blended beverage composed by coconut water and clarified cashew apple juice (“cajuina”) is presented. The physicochemical, microbiological and sensory stability of a blended nonalcoholic beverage composed of coconut water and cajuina (80:20 v/v) were evaluated during 6 months. The results showed that the beverage presented good stability in all analyzed parameters except for vitamin C, which presented a loss of about 80% of the initial content. The beverage color also presented changes during the storage time. Despite these alterations, the product acceptance during the storage period did not show any rejection. PRACTICAL APPLICATIONSThe development of blended beverages is a good way of improving the nutritional quality of traditional products. By mixing two or more kinds of fruits, a product with more vitamins and minerals and with different sensory and flavor characteristics when compared to the raw materials is obtained. In the present work, coconut water and cashew apple juice were mixed to obtain a different product combining the nutritional components from both fruits. The blended beverage combines the high vitamin C content of the cashew apple juice with the high mineral level of the coconut water. Caffeine was also added conferring stimulating properties to the product. The product acceptance was evaluated by sensory analysis and presented good acceptance until 6 months of storage at room temperature, presenting the required characteristics for a commercial product.
PHYSICOCHEMICAL CHARACTERISTICS AND MINERAL CONTENT OF STRAWBERRIES GROWN IN SOIL AND SOILLESS SYSTEM
Authors: RECAMALES ÁNGELES F. , MEDINA JOSÉ LÓPEZ , HERNANZ DOLORES 
Published: November 2007

ABSTRACT The main characteristics related to the nutritional quality were investigated in strawberry fruit cultivated in soilless systems (open and closed system) using peat, composted cork and coconut fiber like organic substrates. The values of compounds such as ash, humidity, acidity (TA) and pH, starch, reducing sugars (SS), total soluble solids (TSS), and minerals (calcium, potassium, sodium, magnesium, phosphorous, nitrogen, copper, iron, zinc and manganese) were determined. The results obtained for all parameters were compared statistically with those of traditional cultivation. Significant differences were observed between open and closed system in cork and coconut fiber for TSS, SS and SS/TA ratio. Differences in N, P, Ca, Mg, Zn and water content between the fruits from open and closed system were observed in coconut fiber. The two crop system, soil and soilless, had significantly different N and P contents, pH, TSS, SS, and sugars/acids (SS/TA) ratio. The strawberries cultivated in soil show higher values of pH, Ca, Zn, Fe, P, N, SS, TSS and SS/TA ratio. The discriminant functions that calculated applying discriminant analysis allow differentiation between the different groups of samples confirmed the role of minerals in the characterization of strawberries from different crop type using different systems or substrates. PRACTICAL APPLICATIONSRecently, soilless culture has known a strong development in the southern regions of Spain, France and Italy because of the phase out of methyl bromide. The interest in strawberry soilless culture is increasing every year, and the production area of strawberry soilless culture in Western Europe can be estimated around 1.270 ha. This article evaluates the chemical composition of strawberries cultivated in soilless system using several substrates. The results are important both for consumers who want to buy the best quality fruit, and for producers who want to develop sustainable production methods that increase the competitiveness of strawberry cultivation.
A RAPID POLYMERASE CHAIN REACTION ASSAY FOR ENTEROBACTER SAKAZAKII DETECTION IN INFANT MILK FORMULAS
Authors: GUTIÉRREZ‐ROJO ROSALBA , TORRES‐CHAVOLLA EDITH 
Published: November 2007

ABSTRACTEnterobacter sakazakii is a cause of invasive infection with high mortality rates in neonates. In the present study, a polymerase chain reaction (PCR) method for the rapid detection of E. sakazakii in infant milk formulas was developed, using a set of primers designed from a region of the 16S ribosomal RNA gene. The PCR detection limit was established using infant formulas artificially inoculated with serial dilutions of E. sakazakii. In addition, 50 commercial samples were analyzed by PCR and were compared with a conventional culture method. In order to determine statistical significance between the comparison, McNemar's test (a chi‐square [χ2]) was used. Experiments to determine the sensitivity of PCR indicated that it could detect as few as 105 cfu/mL of E. sakazakii in infant formulas directly and 100 cfu/mL after an 8‐h enrichment step. Of 50 samples analyzed, 39 were positive by PCR, whereas 31 were confirmed as E. sakazakii by the microbiological method. The chi‐square obtained was 6.125, which showed that the difference (P < 0.05) between the tests was significant.PRACTICAL APPLICATIONSAt the present, the Mexican food industry must confirm the absence of Enterobacter sakazakii in order to export ingredients used in infant milk formulas to the U.S.A. The E. sakazakii detection and isolation method adopted in Mexico is the U.S. Food and Drug Administration 2002 procedure that is time‐consuming and labor intensive. The polymerase chain reaction (PCR) assay developed in this study, which takes only 14 h, saves up to 5 days for analysis and eliminates the need for plating samples on selective or diagnostic agar as well as the biochemical confirmation steps needed in the reference method. Thus, this PCR method can speed up the detection of E. sakazakii and may be used to rapidly screen infant formula samples and their ingredients. In addition, it would greatly benefit the Mexican food industry by avoiding the rejection and seizure of tainted products in the export market, as well as by facilitating the monitoring of this pathogen in Mexican health facilities, thereby greatly reducing the incidence of E. sakazakii‐related infant diseases.
TEXTURAL AND MICROSTRUCTURAL PROPERTIES OF BURFI MADE WITH VARIOUS SWEETENERS
Authors: ARORA S. , SINGH V.P. , YARRAKULA S. , GAWANDE H. , NARENDRA K. , SHARMA V. , WADHWA B.K. , TOMER S.K. , SHARMA G.S. 
Published: November 2007

ABSTRACT High‐intensity low‐calorie sweeteners saccharin, acesulfame‐K, sucralose and aspartame were used as a replacement for sucrose in the manufacture of burfi. Burfi sweetened with low‐calorie sweeteners ranked lower (P < 0.05) but was still acceptable in various textural attributes at all periods of storage in comparison to the control with sucrose. The low hardness, adhesiveness, springiness and accordingly, gumminess and chewiness in burfi samples sweetened with low‐calorie sweeteners were because of the lack of compactness. It was evident from the scanning electron microscopy that the compactness of the network in burfi decreased with the use of low‐calorie sweeteners. The results of the sensory evaluation have shown the successful use of low‐calorie sweeteners in the preparation of burfi with a slight difference in its overall acceptability, thus providing an alternate variety to the health‐conscious consumers.PRACTICAL APPLICATIONSThe consumption of sweets is an integral part of the Indian dietary system. An estimated 54% of India's milk production is converted into products, both traditional and western, with 50% share of traditional products. But in recent years, the manufacturers are diversifying the production to include the specialty items that cater to specific targeted populations. Diabetic‐friendly traditional sweet is a new category for such products, the production of which is being contemplated by many enterprising manufacturers. The results have shown the possibility of using low‐calorie sweeteners in the preparation of indigenous dairy products, i.e., burfi. The manufacture of indigenous dairy products with low‐calorie sweeteners will provide a successful outlet for traditional milk products, and this will provide an alternate variety to the health‐conscious consumers.