Cambios en el contenido y composición del aceite esencial de pelargonium graveolens l’hér con diferentes métodos de secado

In this study, the effect of various drying methods (fresh plant, shade-drying, sun-drying, and oven-drying at 30 and 60 °C) on the essential oil (EO) composition of rose-scented geranium were determined. Essential oil samples were extracted by hydrodistillation and analyzed by GC and GC-MS systems. The highest EO contents were obtained in the fresh plant (1.98%), followed by shade-drying (1.34 %) and oven-drying at 30 °C (1.20 %). The main components were citronellol (23.99-39.87%), geraniol (4.15-17.09%), menthone (4.48-8.34%), linalool (1.96-7.42%), β-caryophyllene (2.63-4.32%), geranyl tiglate (0.99-4.52%), citronellyl butyrate (0.53-5.31%) and cis-rose oxide (0.71-3.15%). The drying methods showed a marked impact on the constituents of the EO samples. The results demonstrated that drying the aerial parts of fresh geranium, and shade-drying and oven-drying at 30 °C were the best optimal methods to obtain the highest oil yield, and citronellol, geraniol, and linalool contents in the oil.Se estudió el efecto de varios métodos de secado (planta fresca, secado a la sombra, secado al sol y secado en horno a 30 y 60 °C) sobre la composición del aceite esencial (AE) de geranio con aroma a rosas. Los aceites esenciales de las muestras fueron extraídos por hidrodestilación y analizados mediante GC y GC-MS. Los mayores contenidos de AE los obtuvo la planta fresca (1,98%), seguido del secado a la sombra (1,34 %) y secado en estufa a 30 °C (1,20 %). Los principales componentes fueron citronelol (23,99-39,87 %), geraniol (4,15-17,09 %), mentona (4,48-8,34 %), linalol (1,96-7,42 %), β-cariofileno (2,63-4,32 %), geranil tiglato (0,99-4,52 %), butirato de citronelilo (0,53-5,31 %) y óxido de cis-rosa (0,71-3,15 %), los métodos de secado mostraron un marcado impacto en los constituyentes de las muestras de EO. Los resultados demostraron que el secado de las partes aéreas del geranio fresco, y el secado a la sombra y el secado en horno a 30 °C fueron los mejores métodos óptimos para obtener el mayor rendimiento de aceite y contenido de citronelol, geraniol y linalool en el aceite. &nbsp

The antioxidant activity, vitamin c contents, physical, chemical and sensory properties of ice cream supplemented with cornelian cherry (Cornus mas L.) paste [Kızılcık (Cornus mas L.) ezmesi ılaveli dondurmanın antioksidan aktivitesi, C Vitamini ıçeriği, fiziksel, kimyasal ve duyusal özellikleri]

The aim of this research was to investigate the effect of cornelian cherry (Cornus mas L.) paste (CP) on the quality properties of ice cream. CP was added to an ice cream mix at four concentrations (0, 5, 10 and 15%, w/w) for ice cream production. The increment of CP level caused the increased of vitamin C content, a values and overrun values, whereas it decreased the viscosity of samples compared to Control ice cream sample. The results indicated that lyophilised water extracts of CP (LWECP) contain remarkable phenolic compounds. The findings showed that there is a positive correlation between the total phenolics and flavonoid contents in LWECP and ice cream samples antioxidant activity. CP has shown to be an effective source of natural antioxidants. CP may be used as a source of natural colour and flavour agent in ice cream manufacture. CP enhanced vitamin C amounts of ice cream, and improve sensory properties. In the literature surveys of Science Direct, Web of Science, Google Scholar and Scopus databases an ice cream study using cornelian cherry fruit was not found. © 2017, Springer Verlag. All rights reserved

Effects of Different Fruits and Storage Periods on Microbiological Qualities of Fruit-Flavored Yogurt Produced in Turkey.

Comparative microbiological analyses of fruit-flavored yogurt, plain yogurt, and plain yogurt with 8% sugar were conducted in this research. The fruit-flavored yogurts were produced from evaporated cow's milk (19.75% dry matter) containing 16% jam prepared with an equal weight of sugar and fruit (sour cherry, orange, strawberry, or banana). The total plate count, lactic acid and coliform bacteria, and yeast and mold counts were determined in yogurt samples stored for 1, 3, 5, 7, 9, and 13 days. In conclusion, it is suggested that these types of yogurt should not be stored longer than 7 days, because when a carryover culture is used for yogurt production, most likely yeast contamination will occur. Otherwise, pure starter culture should be utilized in yogurt production