Anthocyanins, phenols, and antioxidant activity in blackberry juice with plant extracts addition during heating

In this work the influence of addition of different plant extracts (olive leaf, green tea, pine bark PE 95%, pine bark PE 5:1, red wine PE 30%, red wine PE 4:1, and bioflavonoids) to blackberry juice during heating (at 30, 50, 70 and 90 °C) on the anthocyanin and phenol contents, polymeric colour, and antioxidant activity was investigated. Also, reaction rate constant, half-lives of degradation, and activation energy were calculated. Control sample was juice without addition of extracts. The highest anthocyanin content at 30 °C was in samples with the addition of olive leaf and green tea. At 90 °C the highest anthocyanin content was measured in samples with the addition of extract of red wine and bioflavonoides. Samples supplemented with the extracts had much higher antioxidant activity in comparison to the control sample. Results showed that at 90 °C the sample with green tea supplementation had the lowest reaction rate constant and the highest half-life. Activation energy ranged from 29 to 44 kJ mol−1

Unparticle Searches Through Compton Scattering

We investigate the effects of unparticles on Compton scattering, e gamma -> e gamma based on a future e^+e^- linear collider such as the CLIC. For different polarization configurations, we calculate the lower limits of the unparticle energy scale Lambda_U for a discovery reach at the center of mass energies sqrt(s)=0.5 TeV- 3 TeV. It is shown that, especially, for smaller values of the mass dimension d, (1 <d <1.3), and for high energies and luminosities of the collider these bounds are very significant. As a stringent limit, we find Lambda_U>80 TeV for d<1.3 at sqrt(s)=3 TeV, and 1 ab^(-1) integrated luminosity per year, which is comparable with the limits calculated from other low and high energy physics implications.Comment: Table 1 and 2 have been combined as Table 1, references updated, minor typos have been correcte

Stability of black carrot anthocyanins in various fruit juices and nectars

Fruit juices (apple, grape, orange, grapefruit, tangerine and lemon) and nectars (apricot, peach and pineapple) were coloured with black carrot juice concentrate and stability of black carrot anthocyanins in these matrices was studied during heating at 70-90 degrees C and storage at 4-37 degrees C. Anthocyanin degradation, in all coloured juices and nectars, followed first-order reaction kinetics. During heating, black carrot anthocyanins in apple and grape juices showed higher stability than those in citrus juices at 70 and 80 degrees C. High stability was also obtained for the anthocyanins in peach and apricot nectars at these temperatures. Black carrot anthocyanins were the least stable in orange juice during both heating and storage. During storage, degradation of anthocyanins was very fast at 37 degrees C, especially in pineapple nectar. Refrigerated storage (4 degrees C) markedly increased the stability in all samples. Activation energies for the degradation of black carrot anthocyanins in coloured juices and nectars ranged from 42.1 to 75.8 kJ mol(-1) at 70-90 degrees C and 65.9-94.7 kJ mol(-1) at 4-37 degrees C. (c) 2005 Elsevier Ltd. All rights reserved

Effect of peeling, filling medium, and storage on the antioxidant activity and phenolic compounds of canned figs (Ficus carica L.)

The fig fruit, which has a short seasonal availability due to its perishable nature, was subjected to a canning process, and the effects of canning on phenolics and antioxidant properties were evaluated. For this purpose, the most popular fig varieties grown in Turkiye, namely Sarilop (yellow coloured) and Bursa Siyahi (dark purple coloured), were canned in different filling mediums such as syrup, water, and fig juice, as peeled or unpeeled. The canned figs were also stored at room temperature for 12 months, and the changes in phenolics and antioxidant properties during storage were determined. The canning process preserved a great part of the phenolics and antioxidant capacity. After canning, the Sarilop figs experienced a minor reduction in their total phenolic content, whereas no significant change was observed in the total phenolic content of the Bursa Siyahi figs. The total antioxidant activity of the figs increased by canning, which was observed more clearly for the unpeeled Bursa Siyahi figs. At the end of the storage, both Sarilop and Bursa Siyahi figs canned with fig juice had higher total phenolics, total antioxidant activity, and individual phenolics than the figs canned with other filling mediums. During the 12-month storage period, the most stable phenolic compounds found in the canned figs were rutin and gallic acid. However, the monomeric anthocyanins of the Bursa Siyahi figs were negatively affected by the storage and canning process.General Directorate of Agricultural Research and Policies, Turkiye [TAGEM/HSGYAD/A/20/A3/P6/1878]The present work is a part of Hafizenur & Scedil;enguel Binat's Ph.D. thesis, and was financially sponsored by the General Directorate of Agricultural Research and Policies, Turkiye (grant no.: TAGEM/HSGYAD/A/20/A3/P6/1878)

A922 Sequential measurement of 1 hour creatinine clearance (1-CRCL) in critically ill patients at risk of acute kidney injury (AKI)

Meeting abstrac

Enhancing Innovativeness:The Role of Dynamic Marketing Capabilities

The gap between the relatively static marketing resources of a firm and the turbulent marketplace is growing in importance for both practitioners and academics alike. This paper explores how marketing capabilities, specifically market orientation, work synergistically with other organizational capabilities to form dynamic marketing capabilities that enhance firm innovativeness. Findings indicate that a tight integration between the technical and marketing functions of a firm creates a fertile transformation point, where market orientation infuses the innovation process. Market orientation interacts with these integrated capabilities to form a dynamic marketing capability that enhances the organization\u27s innovativeness. Implications include how these dynamic marketing capabilities differ between service and manufacturing firms, where only the cultural aspects of market orientation enhance performance in service firms

The peatland map of Europe

Based on the ‘European Mires Book’ of the International Mire Conservation Group (IMCG), this article provides a composite map of national datasets as the first comprehensive peatland map for the whole of Europe. We also present estimates of the extent of peatlands and mires in each European country individually and for the entire continent. A minimum peat thickness criterion has not been strictly applied, to allow for (often historically determined) country-specific definitions. Our ‘peatland’ concept includes all ‘mires’, which are peatlands where peat is being formed. The map was constructed by merging national datasets in GIS while maintaining the mapping scales of the original input data. This ‘bottom-up’ approach indicates that the overall area of peatland in Europe is 593,727 km². Mires were found to cover more than 320,000 km² (around 54 % of the total peatland area). If shallow-peat lands (< 30 cm peat) in European Russia are also taken into account, the total peatland area in Europe is more than 1,000,000 km2, which is almost 10 % of the total surface area. Composite inventories of national peatland information, as presented here for Europe, may serve to identify gaps and priority areas for field survey, and help to cross-check and calibrate remote sensing based mapping approaches