Antioxidant Capacity Of Frangipani (Plumeria Alba) Powder Extract

This research aimed to identify the antioxidant capacity, vitamin C (ascorbic acid), and total phenolic compounds of frangipani flower powder. The powder was extracted using ethanol, methanol, acetic acid, and water (aquadest). Antioxidant capacity of each extract were determined using 2,2-diphenyl-1-picrylhydrazyl radical scavenging method, vitamin C were determined using 2,4 Dinitrophenylhydrazine, and total phenolic compounds were determined using Folin Ciocalteu reagent. All of parameters were measured by spectrofotometer. The result shows that the highest value of antioxidant capacity was ethanolic extract (18.19%) and the lowest value was acetic acid extract (12.74%). The highest value of vitamin C was aqueous extract (3.49 mg/100g) and the lowest value was acetic acid extract (3.02 mg/100g). The highest value of total phenolic content was aqueous extract (25.49 mg GAE/g) and the lowest value was acetic acid extract (22.74 mg GAE/g). In conclusion, the higher antioxidant capacity was not always followed by the higher of vitamin C and total phenolic compounds

Determination Of Amino Acid Composition Of Broсcoli Cabbage Protein

A wide range of fresh fruits and vegetables grown in different geographical areas and represented in International trade networks has changed the consumers' approaches to their choice. The determining criterion of choice is the biological value of plant raw materials, is determined by the content of amino acids, vitamins, mineral elements, β-carotene, which play a significant role in ensuring the functioning of the human body. The chemical composition of fruits and vegetables is highly variable and depends on the type, variety of vegetables, agro climatic conditions of their cultivation, storage characteristics and requires study.The study of the amino acid composition and biological value of the protein of the broccoli varieties of French and Dutch selections, which are regionalized in Ukraine, will determine the most promising varieties in order to provide the population with full-fledged proteins of plant origin.The amino acid composition of the protein of the broccoli Parthenon, Belstar F1, Quinta F1, Monaco F1 is regionalized and suitable for cultivation in different geographical regions of Ukraine. Calculation of the amino acidic score and biological value of the broccoli cabbage protein on which the varieties were ranked.8 indispensable and 8 dispensable amino acids are identified and quantified. It is found that the greatest content of indispensable amino acids is characteristic for cabbage varieties Parthenon (41.95 mg/100 mg protein) and Belstar F1 (42.26 mg/100 mg protein). All the investigated varieties of broccoli cabbage don't differ significantly in this indicator.A high content of glutamic acid (from 16.27 to 18.43 mg/100 mg protein), aspartic acid (from 9.54 to 10.56 mg/100 mg protein), arginine (from 6.02 to 6.90 mg) is found in the dispensable amino acids in broccoli cabbage varieties/100 mg).The calculated amino acid scores show that the broccoli cabbage protein is a valuable source of isoleucine, methionine, phenylalanine and tryptophan. The score of methionine, tryptophan and isoleucine ranges from 165.1 % to 183.1 %; from 121.0 to 156.0 % and from 115.3 to 127.8 % respectively.Species of broccoli cabbage are identified, the protein of which has the highest biological value. The performed calculations confirm that the highest biological value is possessed by the broccoli cabbage protein of Quinta F1 variety (64.2 %). This variety is the most balanced in its amino acid composition compared to other varieties. The biological value of the protein of the varieties of Monaco F1, the Parthenon is different and amounted to 63.2 % and 63.1 %, respectively. The lowest biological value is found for the protein Belstar F1 – 60.5 %.The research results of the amino acid composition and biological value of the broccoli cabbage protein of varieties bred and grown in different countries will contribute to the expansion of the scientific database on the effect of climatic growing conditions on the biological value of the broccoli cabbage protein.The obtained results can also be useful for specialists in the agrarian sector and the fruit and vegetable industry

Nutritional requirements for the production of dithiolopyrrolone antibiotics by Saccharothrix algeriensis NRRL B-24137

The amino acid and humic acid requirements of Saccharothrix algeriensis NRRL B-24137 for growth and production of the dithiolopyrrolone antibiotics were studied in a semi-synthetic medium (SSM). Nature and concentration of amino acids and humic acid strongly influenced the growth and dithiolopyrrolone specific production. The highest value of thiolutin (acetyl-pyrrothine) specific production was obtained in the presence of 1 g/l humic acid (336 mg/g DCW), and in the presence of 5mM l-cystine (309 mg/g DCW) as compared to 19 mg/g DCW obtained with the control. Furthermore, thiolutin production was increased about six-fold, four-fold and three-fold in the presence of l-proline, l-glutamic acid and dl-histidine, respectively. In contrast,the production of thiolutin was reduced by addition of other amino acids such as l-glutamine, dl-ethionine, l-methionine and l-arginine. The highest value of isobutyryl-pyrrothine production was obtained in the presence of 2,6-diaminopimelic acid and l-lysine (7.8 and 1.0 mg/g DCW, respectively). However, the highest value of butanoyl-pyrrothine production was obtained in the presence of humic acid (6.6 mg/g DCW), followed by l-cysteine and l-proline (3.6 and 3.2 mg/g DCW, respectively). In addition, the maximum specific production of senecioyl-pyrrothine (29 mg/g DCW) and tigloyl-pyrrothine (21 mg/g DCW) was obtained in the presence of humic acid. We found that, except for isobutyryl-pyrrothine, production of all dithiolopyrrolones was favoured by addition of l-proline. The maximum specific production was obtained with l-proline at concentrations of 2.50mM for thiolutin (133mg/gDCW),1.25mMfor senecioyl-pyrrothine, tigloyl-pyrrothine and butanoyl-pyrrothine production (29, 23 and 3.9 mg/gDCW, respectively). Production of all dithiolopyrrolones strongly decreased as the l-methionine or dl-ethionine concentration was increased in the culture medium

Selectivity as a function of membrane thickness: gas separation and pervaporation

In this article, the pervaporation selectivity as a function of the membrane thickness is studied for the dehydration of acetic acid. From this study, it appeared that the selectivity of polysulfone (PSF), poly(vinyl chloride) (PVC), and polyacrylonitrile (PAN) decreases with decreasing membrane thickness, below a limiting value of about 15 m. However, in the case of gas separation, the selectivity of PSF membranes is independent of the membrane thickness. This phenomenon could not be explained by a difference in membrane morphology, sorption resistance, thermodynamic interaction, or coupling. It is believed that the decrease in selectivity for thin membranes has to be attributed to defects induced during pervaporation. These defects, crazes (and cracks), result from a reduced value of the critical strain, due to sorption of acetic acid/water and stresses between the polymer chains, due to a concentration gradient across the membrane

The role of the enzyme in the succinate-enzyme-fumarate equilibrium

The following is an account of an investigation into the role of the enzyme in the succinate-enzyme-fumarate equilibrium. The method consisted in the comparison of the value of the free energy change in this reaction obtained from oxidation-reduction potentials, with that calculated from the entropies and other physicochemical properties of succinic acid and fumaric acid

Impact of methionine nutrition on the leaf proteome of Lupinus angustifolius L. and Vicia faba L.

Grain legumes possess a gernerally favourable seed protein amino acid composition but low contents of sulfur amino acids decrease their nutrient value. To enhance the methionie content of local grain legumes by plant breeding, phenotypical attributes for high methionine contents are required for the selection process

Development Of Reciptures Of Canned Smothies Made From Zucchini And Fruits

Rational nutrition for a whole year is possible with a well-established system of storage and processing of plant raw materials. Products with vegetable and fruit raw materials due to their availability and nutritional value are in demand among the population. There is a constant interest in new products with increased biological value. The preservation of ascorbic acid, the main source of which is vegetables and fruits, is also affected by the technology of production. Despite the damaging effect of the heat treatment temperature of canned products on thermolabile components, the sterilization regimes should be relaxed. To this end, it has been proposed to produce beverages from vegetables and fruits for scientifically-based recipes, which allows them to be processed at a temperature of 100 °C, as well as juices with pulp and sugar. Smoothie, made on the basis of zucchini with the addition of gooseberries and blackcurrant puree contain respectively 13.3 and 41.8 mg/100 g of ascorbic acid, have an optimal for good perception of the sugar-acid index 21,4-21,5 compared with juices from soft pulp and sugar from gooseberry and black currant, which produces industry. The latter is explained by the fact that instead of sugar syrup, natural juice from zucchini was used in the recipe

Electricity-assisted production of caproic acid from grass

Background: Medium chain carboxylic acids, such as caproic acid, are conventionally produced from food materials. Caproic acid can be produced through fermentation by the reverse beta-oxidation of lactic acid, generated from low value lignocellulosic biomass. In situ extraction of caproic acid can be achieved by membrane electrolysis coupled to the fermentation process, allowing recovery by phase separation. Results: Grass was fermented to lactic acid in a leach-bed-type reactor, which was then further converted to caproic acid in a secondary fermenter. The lactic acid concentration was 9.36 +/- 0.95 g L-1 over a 33-day semi-continuous operation, and converted to caproic acid at pH 5.5-6.2, with a concentration of 4.09 +/- 0.54 g L-1 during stable production. The caproic acid product stream was extracted in its anionic form, concentrated and converted to caproic acid by membrane electrolysis, resulting in a >70 wt% purity solution. In a parallel test exploring the upper limits of production rate through cell retention, we achieved the highest reported caproic acid production rate to date from a lignocellulosic biomass (grass, via a coupled process), at 0.99 +/- 0.02 g(-)L(-1) h(-1). The fermenting microbiome (mainly consisting of Clostridium IV and Lactobacillus) was capable of producing a maximum caproic acid concentration of 10.92 +/- 0.62 g L-1 at pH 5.5, at the border of maximum solubility of protonated caproic acid. Conclusions: Grass can be utilized as a substrate to produce caproic acid. The biological intermediary steps were enhanced by separating the steps to focus on the lactic acid intermediary. Notably, the pipeline was almost completely powered through electrical inputs, and thus could potentially be driven from sustainable energy without need for chemical input

Preparation and characterization of biopolyol from liquefied oil palm fruit waste: part 2

Oil palm fruit waste (OPFW) was conducted using polyhydric alcohol (PA) as liquefaction solvent with H2SO4 in three different OPFW/PA ratio (1/2, 1/3 and 1/4). During the liquefaction, cellulose, semi-cellulose and lignin are decomposed, which results in changes of acid value and hydroxyl value. The liquefied OPFW were characterized by Fourier Transform infrared (FT-IR) spectroscopy. The hydroxyl and acid values of the liquefied oil palm fruit waste (OPFW) varied with the liquefied conditions. It was observed that with an increase in the liquefaction solvent (PA) amount in the mixture resulted in a high acid value and hydroxyl value for the OPFW. FT-IR spectroscopy analysis showed that the resulting biopolyol was suitable monomer for polyurethane (PU) synthesis for the production of PU foams

Impact of deep-fat-frying on some plantain micronutrients

Plantains and bananas are one of the major staple foods of sub-Saharan Africa and Latin-America. These fruit are source of dietary minerals and vitamins. Deep-fat frying unit operation is widely used for the transformation of plantain in Latin-America and in Africa. The aim of this research was to evaluate the influence of deep-fat frying on the micronutrients of plantain (Musa AAB "barraganete"). Influence of the raw material (two batches) was analyzed. Cylinders (diameter 30 mm, thickness 10 mm) of plantain were fried at four thermal treatments (120-180° C and from 24 to 4 min). Molecules of nutritional interest with water soluble properties (potassium, L-ascorbic acid) or lipid soluble properties (alpha-carotene, beta-carotene) were quantified during the course of frying. One plantain batch was initially rich in L-ascorbic acid (24.4 ± 0.9 mg/100mg) and poor in total carotenoid (0.6 ± 0.3 mg/100mg), while the other was poor in L-ascorbic acid (7.5 ± 0.3 mg/100mg) and rich in total carotenoid (2.1 ± 0,7 mg/100mg). On line measurements of the water content and internal temperature profile allow to characterize the behaviour of bath products during deep-fat frying. The thermal study used the cook value as indicators of the effect of thermal history on quality. Potassium was determinate by ICP; L-ascorbic acid and carotenoid determinations were performed by HPLC. Deep-fat frying had no significant effect on potassium contents at any frying- conditions. Exclusively with the plantain initially rich in L-ascorbic acid, a-carotene and ,alpha-carotene, significant losses were observed. The average loss on L-ascorbic acid. alpha-carotene and beta-carotene were close to 75%, 44% and 35%, respectively. Cook values were very different at any frying conditions, while the lasses of micronutrient were not significantly different at the four frying treatments. Cook value parameters does not seem relevant. These couldn't be explained just with a first order kinetic thermal degradation behaviour. Perhaps, the heterogeneous distribution of micronutrient across the plantain (in radial direction) and/or cellular scale could explain of such behaviours. However it's difficult to develop more extensive assumptions without histological information of the micronutrient localization in plantain. (Texte intégral