cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14318413
title: Quality of potato CV. innovator submitted refrigeration and recondition

description: Abstract The objective of this study was to determine the storage efficiency and reconditioning of potato cv. Innovator for processing. Tubers were stored at 6, 7 and 8 °C in the dark for 30, 60, 90, 120 and 150 days and reconditioned at 15 °C for 15 days. TRS and RS were reduced as storage temperature increased from 6 + 15 °C to 8 + 15 °C. Regardless of temperature and storage time, sugar contents were suitable for industry; however non-enzymatic browning remained in category 2 for up to 60, 90 and 150 days in tubers stored at 6 + 15 °C, 7 + 15 °C and 8 + 15 °C, respectively. Starch was influenced by storage time, despite the absence of temperature effect. Regardless of the temperature, sprouting started at 90 days, but the growth of shoots was directly proportional to the increase in temperature. The PPO and POD increased at the beginning of storage but did not cause darkening before the frying. Reduction in storage temperature followed by reconditioning did not delay the onset of sprouting, but reduced the size of sprouts, maintained adequate sugar levels, however it promoted non-enzymatic browning.
DOI: 10.6084/m9.figshare.14318413.v1
title: Quality of potato CV. innovator submitted refrigeration and recondition

description: Abstract The objective of this study was to determine the storage efficiency and reconditioning of potato cv. Innovator for processing. Tubers were stored at 6, 7 and 8 °C in the dark for 30, 60, 90, 120 and 150 days and reconditioned at 15 °C for 15 days. TRS and RS were reduced as storage temperature increased from 6 + 15 °C to 8 + 15 °C. Regardless of temperature and storage time, sugar contents were suitable for industry; however non-enzymatic browning remained in category 2 for up to 60, 90 and 150 days in tubers stored at 6 + 15 °C, 7 + 15 °C and 8 + 15 °C, respectively. Starch was influenced by storage time, despite the absence of temperature effect. Regardless of the temperature, sprouting started at 90 days, but the growth of shoots was directly proportional to the increase in temperature. The PPO and POD increased at the beginning of storage but did not cause darkening before the frying. Reduction in storage temperature followed by reconditioning did not delay the onset of sprouting, but reduced the size of sprouts, maintained adequate sugar levels, however it promoted non-enzymatic browning.
DOI: 10.6084/m9.figshare.14318416
title: Physico-chemical and Nutraceutical Characterization of Selected Indigenous Guava (Psidium guajava L.) Cultivars

description: Abstract In order to ascertain physicochemical and nutraceutical attributes, indigenous guava (Psidium guajava L.) cultivars were comprehensively characterized. Eight cultivars namely Gola, Chota Gola, Surahi, Choti Surahi, Sufaida, Sdabahar, Lal Badshah and Karela were selected due to their climatic adaptability and commercial suitability. All the cultivars showed significant variations in terms of their studied quality attributes. Amongst physical characteristics, Gola exhibited highest (79.9 mm3) GMD with lowest (50.3 mm3) was estimated in Choti Surahi. Insignificant varietal differences were observed in most of the proximate parameters as well as in mineral contents. Nutraceutical estimations showed significant variation in ascorbic acid (222.26-289.43 mg/100 g), total phenolic contents (94.06-190.64 mg GAE/100 g), total flavonoid contents (81.30-154.19 mg QE/100 g) and radical scavenging activity (27.70-78.15%) in the selected cultivars. A highly significant correlation (R2 = 0.9970 p &lt; 0.05) was observed between ascorbic acid and radical scavenging activity. In sensory evaluation, Gola received over all maximum scores (8.8) amongst its counterparts. Processed data were then analyzed using Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA). The combination of PCA and HCA yielded in a sufficient discrimination of the examined guava cultivars. In PCA analysis, first two PCA components explained 65.98% of the total variation. Dendrogram successfully classified the tested cultivars into three major groups featuring dissimilarities amongst the cultivars. Research outcome will provide baseline for the farmers, researchers, exporters and other stalk holders to realize the ultimate potential of indigenous guava cultivars for their appropriate commercial utilization.
DOI: 10.6084/m9.figshare.14318416.v1
title: Physico-chemical and Nutraceutical Characterization of Selected Indigenous Guava (Psidium guajava L.) Cultivars

description: Abstract In order to ascertain physicochemical and nutraceutical attributes, indigenous guava (Psidium guajava L.) cultivars were comprehensively characterized. Eight cultivars namely Gola, Chota Gola, Surahi, Choti Surahi, Sufaida, Sdabahar, Lal Badshah and Karela were selected due to their climatic adaptability and commercial suitability. All the cultivars showed significant variations in terms of their studied quality attributes. Amongst physical characteristics, Gola exhibited highest (79.9 mm3) GMD with lowest (50.3 mm3) was estimated in Choti Surahi. Insignificant varietal differences were observed in most of the proximate parameters as well as in mineral contents. Nutraceutical estimations showed significant variation in ascorbic acid (222.26-289.43 mg/100 g), total phenolic contents (94.06-190.64 mg GAE/100 g), total flavonoid contents (81.30-154.19 mg QE/100 g) and radical scavenging activity (27.70-78.15%) in the selected cultivars. A highly significant correlation (R2 = 0.9970 p &lt; 0.05) was observed between ascorbic acid and radical scavenging activity. In sensory evaluation, Gola received over all maximum scores (8.8) amongst its counterparts. Processed data were then analyzed using Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA). The combination of PCA and HCA yielded in a sufficient discrimination of the examined guava cultivars. In PCA analysis, first two PCA components explained 65.98% of the total variation. Dendrogram successfully classified the tested cultivars into three major groups featuring dissimilarities amongst the cultivars. Research outcome will provide baseline for the farmers, researchers, exporters and other stalk holders to realize the ultimate potential of indigenous guava cultivars for their appropriate commercial utilization.
DOI: 10.6084/m9.figshare.14318418
title: Mitigating the impact of organochlorine and pyrethroid residues in fresh and chemically washed spinach

description: Abstract Spinach is highly contaminated with different pesticide residues. This study was designed to evaluate organochlorine and pyrethroid pesticide residues present in various washing treatments (T0-T13) of fresh and chemically washed spinach with respect to maximum residues limits. Efficiency of washing solutions (citric acid, acetic acid, garlic extract and ginger extract) of different concentrations (w/v %) along with tap water in spinach was investigated for residues dissolution. Results showed that the highest reductions in endosulfan, deltamethrin and cypermethrin residues were 0.008 ± 0.008 mg.kg-1 (53%), 0.023 ± 0.024 mg.kg-1 (76%) and 0.017 ± 0.014 mgkg-1 (83%) in treatment of T5 (10% acetic acid) followed by 0.035 ± 0.029 mg.kg-1 (50%), 0.051 ± 0.029 mg.kg-1 (73%) and 0.037 ± 0.048 mg kg-1 (81%) in treatment T11 (10% ginger extract) while the lowest reductions in residues were 0.304 ± 0.004 mg.kg-1 (23%), 0.432 ± 0.030 mg.kg-1 (35%) and 0.468 ± 0.016 mg kg-1 (38%) in treatment T2 (5% citric acid), respectively. In conclusion, 10% acetic acid, ginger extract and mixture of acetic and citric acids can effectively minimize pesticide residues in treated spinach.
DOI: 10.6084/m9.figshare.14318355
title: Wine composition of Merlot and Cabernet Sauvignon vine clones under the environmental conditions of Serra Gaúcha, Brazil

description: Abstract This study aimed to evaluate the wine composition from vine clones of Merlot (181, 346, 347, 348) and Cabernet Sauvignon (R5, 18A, 163, 338, 341). The grapes were harvested between 2010 and 2012, then on the same day, taken to the winery facility for winemaking. After crushing and destemming the grapes, the musts were transferred to glass containers, where the alcoholic and later malolactic fermentations occurred. Next, the wines were bottled and analyzed, where the classical variables were determined by physicochemical methods, volatile compounds by gas chromatography, and minerals by atomic absorption spectrophotometry. Data were submitted to ANOVA, Tukey test, correlation analysis, and Principal Component Analysis. The clone effect was significant for some variables; however, year and varietal group exerted greater effects. The Merlot group generally had higher values of ethanol, absorbance at 520 nm, color intensity, total polyphenols index, and methanol. On the other hand, the Cabernet Sauvignon group presented higher pH, ashes, alkalinity of ashes, hue, and potassium. Therefore, the three-year average data demonstrate that the evaluated Merlot and Cabernet Sauvignon clones are suitable to produce quality wines in the region, especially Merlot 181, 346, and 348 and Cabernet Sauvignon 18A and 163.
DOI: 10.6084/m9.figshare.14318418.v1
title: Mitigating the impact of organochlorine and pyrethroid residues in fresh and chemically washed spinach

description: Abstract Spinach is highly contaminated with different pesticide residues. This study was designed to evaluate organochlorine and pyrethroid pesticide residues present in various washing treatments (T0-T13) of fresh and chemically washed spinach with respect to maximum residues limits. Efficiency of washing solutions (citric acid, acetic acid, garlic extract and ginger extract) of different concentrations (w/v %) along with tap water in spinach was investigated for residues dissolution. Results showed that the highest reductions in endosulfan, deltamethrin and cypermethrin residues were 0.008 ± 0.008 mg.kg-1 (53%), 0.023 ± 0.024 mg.kg-1 (76%) and 0.017 ± 0.014 mgkg-1 (83%) in treatment of T5 (10% acetic acid) followed by 0.035 ± 0.029 mg.kg-1 (50%), 0.051 ± 0.029 mg.kg-1 (73%) and 0.037 ± 0.048 mg kg-1 (81%) in treatment T11 (10% ginger extract) while the lowest reductions in residues were 0.304 ± 0.004 mg.kg-1 (23%), 0.432 ± 0.030 mg.kg-1 (35%) and 0.468 ± 0.016 mg kg-1 (38%) in treatment T2 (5% citric acid), respectively. In conclusion, 10% acetic acid, ginger extract and mixture of acetic and citric acids can effectively minimize pesticide residues in treated spinach.
DOI: 10.6084/m9.figshare.14318419
title: Camu-camu (Myrciaria dubia) and jambolan (Syzygium cumini) juice blend: sensory analysis and bioactive compounds stability

description: Abstract In this study, the stability of the bioactive compounds from camu-camu and jambolan mixture was evaluated, and a juice blend formulation based on its sensorial properties was established. The stability of three juice formulations with camu-camu/jambolan/water (w:w:w), 37.5:12.5:50 (JB); 37.5:0:62.5 (CJ) and 0:12.5:87.5 (JJ) was evaluated. Additionally, the bioactive compounds and sensory acceptance were performed in six juice formulations with camu-camu/jambolan: 12.5:37.5 (F1); 17.5:32.5 (F2); 22.5:27.5 (F3); 27.5:22.5 (F4); 32.5:17.5 (F5) and 37.5:12.5 (F6). The stability of the anthocyanins in the JB formulation was ensured for 5 days of storage at 25 °C. First-order reaction kinetics described the degradation of anthocyanins during 10 days of storage. The internal preference map analysis evidenced two groups: one formed by the formulations F1 and F2 and the other by F3, F4, F5 and F6. Sensory analysis showed that the formulation with the lowest concentration of camu-camu (F1) presented the highest sensory acceptance rate (80.4%), high bioactive compounds contents: 23.04 mg anthocyanins.100 mL-1, 353.32 mg ascorbic acid.100 mL-1, 892.06 mg phenolic compounds.100 mL-1, and high antioxidant capacity (3667.78 mM ET.100 mL-1). The results shows that juice blend with camu-camu/jambolan 12.5:37.5 (F1) have a good acceptance and high bioactive compounds content.
DOI: 10.6084/m9.figshare.14318361.v1
title: Rehabilitation treatment of enteral nutrition whey protein in lung cancer patients in southern China

description: Abstract The aim of this study is to observe the clinical efficacy of enteral nutrition support therapy in patients with lung cancer chemotherapy in southern China. 212 patients with lung cancer chemotherapy were divided into treatment group and control group, with 30 cases in each group. Patients in the two groups were treated with a normal diet, anti-infection, oxygen inhalation, antispasmodic and asthma, phlegm elimination, correction of acid-base imbalance, and electrolyte disturbance. Patients in the control group ate according to usual dietary habits, and infused intravenously with 20% fat milk 250 mL. 8.5% compound amino acid 250 mL, 10% glucose injection 500 mL and vitamins and other general nutrition support treatment. Patients in the enteral nutrition treatment group were given oral nutritional support for Lishikang integrin-type nutritional solution based on the control group. Patients with hypoproteinemia were supplemented with an appropriate amount of whey protein powder for 2 weeks. Before and after treatment, nutritional assessment, biochemical index monitoring, and adverse reactions were observed in the two groups of patients. Compared with the control group, the enteral nutrition treatment group increased anthropometric values, improved lung function, and increased serum albumin. There was a significant difference between the two groups (P &lt; 0.05). Enteral nutrition support treatment can significantly improve the nutritional status of patients with lung cancer, we need improve the immune function of patients and tolerance to chemotherapy.
DOI: 10.6084/m9.figshare.14318380
title: Improved bioactivity and composition of Cordyceps militaris cultured with Panax ginseng

description: Abstract Cordyceps militaris is a commonly used edible and medicinal fungus in East Asia. Preparation of the mycelium and fermentation liquid by submerged fermentation using additives such as Panax ginseng for skin whitening applications has attracted wide attention. In the present study, we screened traditional Chinese medicines as additives to the liquid fermentation medium for C. militaris and performed systematical research on the changes of bioactivity and ginsenoside levels during the fermentation process. Total polysaccharide contents, cordycepin content, and polysaccharide molecular weight in the fermentation products were measured by UV spectrophotometry, high-performance liquid chromatography-diode array detection (HPLC/DAD), and gel permeation chromatography-multi angle laser light scattering (GPC-MALLS), respectively. In addition, the ginsenosides Rb1, Re, Rd, Rg1, and pseudoginsenoside F11 in the fermentation products were quantitatively analyzed by ultra-performance liquid chromatography/tandem mass spectrometry (UPLC/MS/MS). Panax ginseng significantly increased the cordycepin and total sugar contents, and the average molecular weight of polysaccharides in the fermentation liquid and the mycelium of C. militaris. At the same time, C. militaris enhanced the production of ginsenoside pseudoginsenoside F11, which is a unique component of Panax quinquefolium. The research provides scientific evidence for the application of C. militaris and P. ginseng as raw materials for food and medicines.
DOI: 10.6084/m9.figshare.14318419.v1
title: Camu-camu (Myrciaria dubia) and jambolan (Syzygium cumini) juice blend: sensory analysis and bioactive compounds stability

description: Abstract In this study, the stability of the bioactive compounds from camu-camu and jambolan mixture was evaluated, and a juice blend formulation based on its sensorial properties was established. The stability of three juice formulations with camu-camu/jambolan/water (w:w:w), 37.5:12.5:50 (JB); 37.5:0:62.5 (CJ) and 0:12.5:87.5 (JJ) was evaluated. Additionally, the bioactive compounds and sensory acceptance were performed in six juice formulations with camu-camu/jambolan: 12.5:37.5 (F1); 17.5:32.5 (F2); 22.5:27.5 (F3); 27.5:22.5 (F4); 32.5:17.5 (F5) and 37.5:12.5 (F6). The stability of the anthocyanins in the JB formulation was ensured for 5 days of storage at 25 °C. First-order reaction kinetics described the degradation of anthocyanins during 10 days of storage. The internal preference map analysis evidenced two groups: one formed by the formulations F1 and F2 and the other by F3, F4, F5 and F6. Sensory analysis showed that the formulation with the lowest concentration of camu-camu (F1) presented the highest sensory acceptance rate (80.4%), high bioactive compounds contents: 23.04 mg anthocyanins.100 mL-1, 353.32 mg ascorbic acid.100 mL-1, 892.06 mg phenolic compounds.100 mL-1, and high antioxidant capacity (3667.78 mM ET.100 mL-1). The results shows that juice blend with camu-camu/jambolan 12.5:37.5 (F1) have a good acceptance and high bioactive compounds content.
DOI: 10.6084/m9.figshare.14318421
title: A new polysaccharide isolated from Dendrobium offcinale, stimulates aquaporin-3 expression in human keratinocytes

description: Abstract Polysaccharides are the major components of the water extract from Dendrobium officinale, which have been thoroughly studied and found to have favorable moisturizing properties on mammalian skin. However, the structures of polysaccharides on skin moisturizing properties remains unknown. The aim of this study was to extract and characterize D. officinale polysaccharides, which have anti-oxidant activity and the role of promoting effects of aquaporin-3 (AQP3). Two crude polysaccharide fractions were extracted using water and biological fermentation, respectively. The crude polysaccharides were further purified by graded alcohol precipitation, and finally purified polysaccharides DOP-S and DOP-F were obtained by Sephacryl S-300 column chromatography. The average molecular weights of DOP-S and DOP-F were 3.604 × 105 and 1.027 × 105 Da, respectively. Monosaccharide units and structures of DOP-S and DOP-F were further elucidated by gas chromatography-mass spectrometry (GC-MS) and Fourier Transform infrared spectroscopy (FTIR). At the same time, DOP-S and DOP-F induced aquaporin-3 (AQP3) expression was evaluated by immuno-fluorescence analysis. The antioxidant activities of the polysaccharides were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging capacities, and ferric reducing antioxidant power (FRAP). The results showed that biological fermentation effectively achieved the hydrolysis of the polysaccharides and stimulated antioxidant activity and AQP3 expression.
DOI: 10.6084/m9.figshare.14318421.v1
title: A new polysaccharide isolated from Dendrobium offcinale, stimulates aquaporin-3 expression in human keratinocytes

description: Abstract Polysaccharides are the major components of the water extract from Dendrobium officinale, which have been thoroughly studied and found to have favorable moisturizing properties on mammalian skin. However, the structures of polysaccharides on skin moisturizing properties remains unknown. The aim of this study was to extract and characterize D. officinale polysaccharides, which have anti-oxidant activity and the role of promoting effects of aquaporin-3 (AQP3). Two crude polysaccharide fractions were extracted using water and biological fermentation, respectively. The crude polysaccharides were further purified by graded alcohol precipitation, and finally purified polysaccharides DOP-S and DOP-F were obtained by Sephacryl S-300 column chromatography. The average molecular weights of DOP-S and DOP-F were 3.604 × 105 and 1.027 × 105 Da, respectively. Monosaccharide units and structures of DOP-S and DOP-F were further elucidated by gas chromatography-mass spectrometry (GC-MS) and Fourier Transform infrared spectroscopy (FTIR). At the same time, DOP-S and DOP-F induced aquaporin-3 (AQP3) expression was evaluated by immuno-fluorescence analysis. The antioxidant activities of the polysaccharides were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging capacities, and ferric reducing antioxidant power (FRAP). The results showed that biological fermentation effectively achieved the hydrolysis of the polysaccharides and stimulated antioxidant activity and AQP3 expression.
DOI: 10.6084/m9.figshare.14318424
title: Characterization of oat bran β-glucan with special reference to efficacy study to elucidate its health claims for diabetic patients

description: Abstract The present study was designed to characterize oat bran for their biological attributes. The results showed that bran of Avon variety contained high TDF, SDF, β-glucan and extractability of β-glucan than bran of oat variety Sargodha-81. The extrusion process exhibited the highest extractability of β-glucan (45.37%) followed by cooking (37.28%) and baking methods (32.45%). Moreover, the glucose level reduction was found significantly different when raw and processed oat bran diets fed to normal, hypercholesterolemic and diabetic rats. The highest reduction was recorded when fed on diet containing 30% processed oat bran. The processed oat bran exhibited more reduction as compared to raw oat bran. Furthermore, addition of 20% oat bran in wheat grits porridge was found to have significant effect (p &lt; 0.05) on appearance, mouth feel and overall acceptability. Convincingly, it is recommended that processed oat bran may be introduced in diet-based remedy to rheostat lifestyle-related disorders.
DOI: 10.6084/m9.figshare.14318422.v1
title: Effects of processing and packaging on bioactive compounds of curriola jelly [Pouteria ramiflora (Mart.) Radlk.] during storage

description: Abstract The objective herein was to evaluate the effect of processing, packaging type (with and without exposure to light) and storage time on the quality of functional attributes of jelly prepared from curriola pulp. The experimental design was a completely randomized 2 × 5 factorial design, with two levels of packaging (transparent and amber) and five storage periods (0, 3, 6, 9 and 12 months). In general, the processing of curriola pulp determined a slight increase in phenolic compounds and antioxidant activity and a reduction in vitamin C content of freshly prepared jelly. The amber package and storage time promoted higher retention of bioactive compounds, mainly gallic acid, besides reducing the percentage of jelly oxidation, determined by the β-carotene / linoleic acid antioxidant method. A reduction in phenolic compounds and vitamin C was observed, which caused a reduction in the antioxidant capacity of curriola jelly. Of the five phenolic compounds identified in freshly prepared curriola jelly, gallic acid was identified as the major compound. In addition, the use of amber packaging, which prevents the incidence of light, may favor the maintenance of bioactive compounds during storage period of curriola jelly under environmental conditions.