scholarly journals Extraction Method Affects Contents of Flavonoids and Carotenoids in Huanglongbing-Affected “Valencia” Orange Juice

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 783
Author(s):  
Qili Li ◽  
Tao Li ◽  
Elizabeth A. Baldwin ◽  
John A. Manthey ◽  
Anne Plotto ◽  
...  
Keyword(s):  
Orange Juice ◽  
Antioxidant Properties ◽  
Extraction Methods ◽  
Flavonoid Glycosides ◽  
Juice Quality ◽  
Valencia Orange ◽  
Orange Fruit ◽  
Polymethoxylated Flavones ◽  
Phytochemical Profiles ◽  
Peel Oil

A previous study using healthy “Valencia” orange fruit found that juicing extraction methods dramatically changed the orange juice (OJ) flavor and phytochemical profiles. The present study was conducted to confirm whether the same changes occur when Huanglongbing (HLB)-affected oranges were used. HLB has extensively spread to most OJ processing regions around the world, substantially deteriorating fruit and juice flavor quality and altering the phytochemical profiles. In this study, the effect of two major juice extractor types, a shear force extractor (SFE) and a reamer extractor (RE), on the juice quality and physiochemical profile was assessed using HLB-affected orange fruit. Juice extracted via SFE resulted in a lower yield with lower peel oil and higher pellet (peel tissue particles) content compared to juice obtained via RE. The SFE juice also had higher levels of hesperidin and other flavonoid glycosides, mainly due to plentiful peel tissue particles. The SFE juice was also abundant in carotenoids due to a large amount of flavedo particles in the juice. On the other hand, polymethoxylated flavones occurred at higher concentrations in the RE juice, and this may be due to the higher peel oil content in this juice. The SFE juice was rich in flavonoid glycosides and carotenoids, which are associated with potential antioxidant properties; however, the extra portion of the phytonutrients mostly existed in the pellets and possibly had low bioavailability. The results obtained from the HLB-affected oranges are in agreement with the previous observations of healthy oranges.

Pre-Extraction De-Oiling of Citrus Fruit by Roller Technology

2002 ◽  
Author(s):  
Michael L. Suter ◽  
Salvador Garcia
Keyword(s):  
Orange Juice ◽  
Yield Components ◽  
Oil Quality ◽  
Citrus Fruit ◽  
Pilot Scale ◽  
High Yield ◽  
Juice Quality ◽  
Scale Unit ◽  
Commercial Scale ◽  
Peel Oil

Two seasons of testing have been done with pre-extraction abrasive roller technology to reduce the amount of peel oil in orange juice. The first season was done with a pilot scale unit (20 Tons / Hour). The following season a commercial scale unit (80 Tons / Hour) was tested in the field. Use of the equipment has allowed the processor to use high yield components at equal or better juice quality than standard extraction components. Additional advantages are seen in oil quality and VOC reduction. Paper published with permission.

scholarly journals Flavonoid Glycosides with a Triazole Moiety for Marine Antifouling Applications: Synthesis and Biological Activity Evaluation

Marine Drugs ◽  
2020 ◽  
Vol 19 (1) ◽  
pp. 5
Author(s):  
Daniela Pereira ◽  
Catarina Gonçalves ◽  
Beatriz T. Martins ◽  
Andreia Palmeira ◽  
Vitor Vasconcelos ◽  
...  
Keyword(s):  
Qsar Model ◽  
Quantitative Structure Activity Relationship ◽  
Artemia Salina ◽  
Flavonoid Glycosides ◽  
Antifouling Activity ◽  
Antifouling Coatings ◽  
Marine Industry ◽  
Low Toxicity ◽  
Polymethoxylated Flavones ◽  
First Time

Over the last decades, antifouling coatings containing biocidal compounds as active ingredients were used to prevent biofouling, and eco-friendly alternatives are needed. Previous research from our group showed that polymethoxylated chalcones and glycosylated flavones obtained by synthesis displayed antifouling activity with low toxicity. In this work, ten new polymethoxylated flavones and chalcones were synthesized for the first time, including eight with a triazole moiety. Eight known flavones and chalcones were also synthesized and tested in order to construct a quantitative structure-activity relationship (QSAR) model for these compounds. Three different antifouling profiles were found: three compounds (1b, 11a and 11b) exhibited anti-settlement activity against a macrofouling species (Mytilus galloprovincialis), two compounds (6a and 6b) exhibited inhibitory activity against the biofilm-forming marine bacteria Roseobacter litoralis and one compound (7b) exhibited activity against both mussel larvae and microalgae Navicula sp. Hydrogen bonding acceptor ability of the molecule was the most significant descriptor contributing positively to the mussel larvae anti-settlement activity and, in fact, the triazolyl glycosylated chalcone 7b was the most potent compound against this species. The most promising compounds were not toxic to Artemia salina, highlighting the importance of pursuing the development of new synthetic antifouling agents as an ecofriendly and sustainable alternative for the marine industry.

Antioxidant Properties and Polyphenol Screening of the Leaves of Native Hungarian Oak (Quercus) Species

2021 ◽  
Vol 17 ◽  
Author(s):  
Tamás Hofmann ◽  
Eszter Visi-Rajczi ◽  
Levente Albert
Keyword(s):  
Antioxidant Capacity ◽  
State Of The Art ◽  
Antioxidant Properties ◽  
Antibacterial Properties ◽  
Flavonoid Glycosides ◽  
Waste Biomass ◽  
Quercus Species ◽  
Tandem Mass Spectrometric ◽  
Liquid Chromatographic ◽  
Phenolic Acid Derivatives

Background: Due to their ecological significance and timber value, Quercus species are especially important in Hungary. Nevertheless, the leaves of these species lack a dedicated utilization field and are considered a waste biomass. Materials and Methods: The present study comprehensively analyses three selected oak species (Q. petraea, Q. pubescens, Q. cerris) native to Hungary to assess their antioxidant capacity (FRAP, ABTS, DPPH) and provide information on their polyphenol pool using state-of-the-art liquid chromatographic/tandem mass spectrometric technique. To the best of our knowledge, no such investigation has yet been conducted for the assigned species. Results: According to the results, the antioxidant capacity of the three species’ leaves are roughly equal. Altogether, 109 compounds have been tentatively identified and described, including phenolic acid derivatives, tannins, flavonoid glycosides, and catechins. Compared to other oak leaf samples and other types of plant tissues, the investigated samples contained a large number (24) of acylated polyphenols. Conclusion: The recent findings on the excellent antioxidant and antibacterial properties of acylated polyphenols suggest that the investigated samples could also be beneficial to human health, requiring further analysis.

scholarly journals Effect of Vector Control and Foliar Nutrition on the Quality of Orange Juice Affected by Huanglongbing: Sensory Evaluation

HortScience ◽  
2017 ◽  
Vol 52 (8) ◽  
pp. 1092-1099 ◽  
Author(s):  
Anne Plotto ◽  
Elizabeth Baldwin ◽  
Jinhe Bai ◽  
John Manthey ◽  
Smita Raithore ◽  
...  
Keyword(s):  
Orange Juice ◽  
Untreated Control ◽  
Orange Peel ◽  
Foliar Nutrition ◽  
Insecticide Treatment ◽  
Fundamental Knowledge ◽  
Valencia Orange ◽  
Orange Trees ◽  
Negative Attributes

A 3-year study was undertaken to establish the effect of field nutritional sprays, combined with insecticide treatments or not against Asian Citrus psyllid, on the fruit quality of ‘Valencia’ orange trees affected by the greening disease Huanglongbing (HLB). Four replicated plots were harvested, juiced, and pasteurized. Nine to twelve trained panelists evaluated the juice using seven flavor, five taste, four mouthfeel and three aftertaste descriptors. There was little difference between treatments in 2013; only orange peel flavor and bitterness were significantly lower for the insecticide treatment. In 2014, positive attributes, such as orange and fruity flavor, sweetness and mouthfeel body, were significantly higher in the insecticide treatment. Sourness was highest in untreated control, and there were no differences between treatments for bitterness. In 2015, negative attributes, such as grapefruit, orange peel and typical HLB flavor, sourness, bitterness, and astringency, were significantly higher in untreated control fruit, suggesting perhaps that the beneficial effect of nutritional and insecticide treatments was cumulative, only manifesting on the 3rd year of the study, and or because of the progression of the disease affecting untreated controls. Data are discussed in relation to juice chemical composition, including volatiles, sugars, acids, limonoids, and flavonoids, adding to the fundamental knowledge concerning chemical drivers of orange flavor.

scholarly journals Effect of strains and extraction methods on β-glucan production, antioxidant properties, and FTIR Spectra from mushroom fruiting bodies of Schizophyllum commune Fr. in Thailand

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 410-415
Author(s):  
N. Mongkontanawat ◽  
D. Thumrongchote
Keyword(s):  
Antioxidant Activity ◽  
Chemical Structure ◽  
Nutritional Value ◽  
Antioxidant Properties ◽  
Schizophyllum Commune ◽  
Extraction Methods ◽  
Hot Water ◽  
Fruiting Bodies ◽  
Alkali Extraction ◽  
Medicinal Properties

Schizophyllum commune Fr., a native mushroom of Thailand, has a high nutritional value and is classified as a mushroom with medicinal properties that can neutralize the growth of many cancer cells. This research aimed to study the effect of S. commune strains and the extraction methods on the quantity and properties of β-glucan. The five S. commune Fr. strains used in this research consisted of Chanthaburi, 85-022, 85-023, 85-031, and 85- 043. There were two different β-glucan extraction methods employed: hot water (M1) and hot alkali extraction (M2), which were compared with the control (native-MR). The results indicated that the Chanthaburi strain has the highest β-glucan content 49.20±0.35% (w/w), and high potential antioxidant activity (79.14±0.77 DPPH% and 50.92±0.48 ABTS%) (p < 0.05). The extraction methods did not affect the yield of β-glucan, except the antioxidant properties and chemical structure of the extract substance. The extract substance from M2 has significantly the highest potential antioxidant activity (80.22±0.51). A mushroom juice drink in cans was developed using 1-day-old MR and adjusted pH of more than 7, which can increase the antioxidant properties of the product.

RELATIONSHIP BETWEEN SOIL AND LEAF POTASSIUM CONTENT AND 'VALENCIA' ORANGE FRUIT QUALITY

2010 ◽  
pp. 401-404 ◽  
Author(s):  
J. Aular ◽  
M. Rengel ◽  
M. Montaño ◽  
J. Aular-Rodriguéz
Keyword(s):  
Fruit Quality ◽  
Potassium Content ◽  
Valencia Orange ◽  
Orange Fruit

Effect of Strains and Extraction Methods on β-Glucan Production, Antioxidant Properties, and Ftir Spectra From Mushroom Fruiting Bodies of Schizophyllum Commune FR. in Thailand

2021 ◽  
Author(s):  
Naruemon Mongkontanawat1 ◽  
Duangrutai Thumrongchote
Keyword(s):  
Antioxidant Activity ◽  
Extraction Method ◽  
Chemical Structure ◽  
Antioxidant Properties ◽  
Schizophyllum Commune ◽  
Extraction Methods ◽  
Hot Water ◽  
Beta Glucan ◽  
Nutrition Value ◽  
Medicinal Properties

Schizophyllum commune Fr, a native mushroom of Thailand, has a high nutrition value and it classified as a mushroom with medicinal properties, which can neutralize the growth of many cancer cells. Thus, the aim of this research was studied effect of S. commune strain and the extraction method on the quantity and properties of &beta;-glucan. The five S. commune Fr strains consisted of Chanthaburi, 85-022, 85-023, 85-031, and 85-043, which used in this research. The &beta;-glucan extraction method compared two different extraction: hot water (M1) and hot alkali extraction (M2), with control (native-MR). It found that Chanthaburi strain has the highest in &beta;-glucan content 49.20 + 0.35 % (w/w), and high potential antioxidant activity (79.14 +0.77 DPPH % and 50.92 + 0.48 ABTS %) (p &lt; 0.05). The extraction methods had no effect on the yield of &beta;-glucan, except antioxidant properties and chemical structure of extract substance. The extract substance from M2 has significant the highest potential antioxidant activity (80.22 + 0.51 drink mushroom juice in can by using 1-day-old MR and adjust pH more than 7 can increase antioxidant properties of product.

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