Comparative study of the physico-chemical properties of rice and corn starches grown in Indian temperate climate

Starches isolated from the rice (Jhelum and Kohsar) and corn (PS-43 and Shalimar-maize) cultivars were studied for their physico-chemical and morphological properties. Physico-chemical properties such as composition, water and oil absorption capacity, swelling power, syneresis, freeze–thaw stability and light transmittance showed significant differences among the starches. Amylose contents of starches separated from the Jhelum and Kohsar rice cultivars and PS-43 and Shalimar-maize corn cultivars were 6.33%, 4.90%, 7.52% and 8.09%, respectively. The granular size varied from 5.2 to 5.9 μm for rice starches and 11.4–12.0 μm for corn starches. Transmittance value of gelatinized pastes from all starches progressively decreased up to the 2nd day during refrigerated storage, except Kohsar rice starch which lost its clarity significantly up to 3rd day of storage. The pasting property revealed peak, breakdown and setback viscosity which were in the range of 2479–3021 cP, 962–1713 cP and 1293–2003 cP respectively

Bioactive profile, health benefits and safety evaluation of sea buckthorn (Hippophae rhamnoides L.): A review

Sea buckthorn (Hippophae rhamnoides L.) contains a large number of versatile compounds with antioxidant and hence medical properties that have been reported from time to time. Intensive work on the medical properties of sea buckthorn has concluded incredible results like the effects on atherosclerosis, anti-visceral obesity, platelet aggregation, inflammation, adverse stressful situations, and that of liver injury. Only a few studies have been conducted on the safety evaluation of the plant extract but importantly no study has deemed it unsafe for animal or human consumption till date. Considering the fact that no significant changes have been observed in organ weight/body weight ratios, of any vital organ studied (except liver and kidney in 1 g/kg and 2 g/kg body weight doses, respectively) and biochemical and hematological parameters in different animal trials with an lethal dose for 50% reduction of population (LD50) of >10 g/kg when given orally, there is scope for further investigations regarding its safety in the daily diet as a protective medicine

Effect of preservation methods and storage period on the chemical composition and sensory properties of strawberry crush

Fresh strawberries, analyzed for the physicochemical properties, showed average fruit length, width, weight, total soluble solids (TSS), titrable acidity, total sugar, and reducing sugar of 26.27 mm, 24.19 mm 6.33 g, 8.0°Brix, 1.28, 5.25, and 4.26%, respectively. The ascorbic acid and anthocyanin content was found to be 38.64 and 452 mg/100 g FW, respectively. Strawberries were processed into crush and divided into four treatments. T1 was stored at ambient temperature, T2 was pasteurized at 60°C for 20 min before storage at ambient temperature, T3 was stored under refrigeration, and T4 was pasteurized at 60°C for 20 min before storage under refrigeration. Among the treatments, T3 showed the lowest decrease in the acidity (1.43–1.34%), the highest anthocyanin (90.54–45.25 mg/100 g) and ascorbic acid contents (11.00–6.38 mg/100 g). The sensory attributes including color (8.25–7.75), taste (8.50–7.85), flavor (7.50–5.70), and overall acceptability (7.93–7.15) were also superior for T3 over the storage study of 120 days. T2 showed the maximum decrease in the acidity (1.40–1.12%) and corresponding increase in the pH (2.47–2.97), TSS (60.30–60.75°B), and reducing sugar (22.08–26.56%). However, its nutritional and sensory attributes were poor, showing the lowest anthocyanin (36.55–2.68 mg/100 g), ascorbic acid (8.64–0.85 mg/100 g), color (7.50–6.20), consistency (7.75–5.40), and overall acceptability (7.42–6.50) during the storage. Therefore, T3 could be explored for the best preservation and storage of strawberry crush

Optimization of antioxidant activity and total polyphenols of dried apricot fruit extracts (Prunus armeniaca L.) using response surface methodology

Apricot is a natural source of polyphenols and other phytochemicals such as β-carotene and ascorbic acid that contribute to its antioxidant activity. Various organic solvents such as hexane, ether, methanol, and ethanol are used to obtain fruit extracts for different purposes. However, to extract the vital phytochemicals from a fruit, an efficient solvent along with certain other process parameters could reduce the process inputs thereby increasing the process efficiency. Response surface methodology (RSM) was employed to optimize the conditions for antioxidant potential and polyphenols from apricot powder (Prunus armeniaca L.) using four independent variables: methanol (20%, 35%, 50%, 65% and 80%), solvent/sample ratio (10, 15, 20, 25 and 30), temperature (20, 30, 40, 50 and 60 °C) and time (20, 30, 40, 50 and 60 min). The results showed that antioxidant potential and total polyphenols in the experiments varied from 76.15% to 96.68% and 8.77 to 12.11 mg GAE/g, respectively. The F-values for antioxidant potential and total polyphenols were 0.99 and 4.44, respectively. The coefficients of determination (R2 values) for antioxidant potential and total polyphenols were found to be 0.4799 and 0.8057, respectively. Under the optimum conditions of 35% methanol, 15 solvent/sample ratio, 30 °C temperature and time 30 min, the values for antioxidant potential and total polyphenols were 91.165% and 10.702 mg GAE/g, respectively. The present process could be employed on a commercial scale for the extraction of antioxidants from apricot fruits for their nutraceutical and other applications

Physical characteristics, mineral analysis and antioxidant properties of some apricot varieties grown in North India PUBLIC INTEREST STATEMENT

Abstract: Eleven apricot varieties (Chinese, Rival, Tilton, Cuminis Haley, Harcot, Margulam, Narmu, Khante, Halman, Badam Chuli, and Cuban) were studied for their mineral analysis, physical characteristics, and antioxidant properties. The physical characteristics varied significantly (p ≤ 0.05) among the apricot varieties. Cuban and Harcot showed a comparatively larger fruit size. However, Cuminis Haley and Harcot showed the highest edible bulk. Nine minerals (Zn, Ca, Cu, Fe, Mg, Na, Mn, P, and K) were analyzed and were found to vary significantly (p ≤ 0.05) among the apricot varieties. Mn, Cu, and Zn elements were present in micro amounts, while K, Mg, Ca, P, and Fe levels were present in macro amounts. Halman and Margulam showed significantly (p ≤ 0.05) higher amount of the minerals. All the varieties showed lower amounts of Cu as compared to the recommended daily intake, ranging from 0-0.82 ppm. All the varieties proved to be rich sources of polyphenols, with significant (p ≤ 0.05) varietal difference. Khante and Halman showed the significantly (p ≤ 0.05) highest methanolic 1,1-diphenyl-2-picrylhydrazyl (DPPH•) radical scavenging activity

Effect of extraction time on antioxidants and bioactive volatile components of green tea (Camellia sinensis), using GC/MS

Two green tea types, leaf grade and sanding, were extracted at different time intervals: 20, 40, and 120 min at a constant temperature of 50°C. The extracts were analyzed by GC/MS technique. The major compounds identified were myristic acid, palmitic acid, stearic acid, oleic acid, 1H-purine-2,6-dione, caffeine, linoleic acid, diethyl ester, and 1H-purine-6-amine. Stearic acid, palmitic acid, linoleic acid, and myristic acid were more abundantly present in the leaf-grade variety than sanding. However, some levels of acetic acid, cyclobutanol, hexadecanoic acid, octadecanoic acid, 9-octadecenoic acid, and caffeine were also found in both the tea types. Most of the volatile compounds were detected between 20–40-min time of extraction. The 40-min time of extraction also showed the maximum content of polyphenols and antioxidants in both the tea types. Thus, 40 min was suggested as the most suitable time for maximum extraction of bioactive volatiles, antioxidants, and polyphenols from green tea

Influence of processing on physicochemical and antioxidant properties of apricot (Prunus armeniaca L. variety Narmo)

Fresh apricot pulp and its processed products (bar, chutney, and leather) were analyzed for physicochemical (moisture content, titrable acidity (TA), ascorbic acid, and percent reducing sugars) and antioxidant properties (2,2-diphenyl-l-picrylhydrazyl (DPPH), reducing power, total phenolics, lipid peroxidation, ferric reducing antioxidant potential, and hydroxyl radical scavenging activity). Reducing sugars, TA, and ascorbic acid content were found to be higher in the processed products than the fresh pulp. A significant difference in the antioxidant properties between the fresh apricot pulp and its processed products was observed. The difference in antioxidant properties between the fresh and the processed products may be attributed to the partial degradation of the bioactive compounds by the action of heat during processing. Among the processed products, apricot bar showed the highest DPPH radical scavenging activity, lipid peroxidation, and hydroxyl radical scavenging activity. Therefore, production of apricot bar could a suitable option for processing of apricots

Effect of extraction time on antioxidants and bioactive volatile components of green tea (Camellia sinensis), using GC/MS

Abstract: Two green tea types, leaf grade and sanding, were extracted at different time intervals: 20, 40, and 120 min at a constant temperature of 50°C. The extracts were analyzed by GC/MS technique. The major compounds identified were myristic acid, palmitic acid, stearic acid, oleic acid, 1H-purine-2,6-dione, caffeine, linoleic acid, diethyl ester, and 1H-purine-6-amine. Stearic acid, palmitic acid, linoleic acid, and myristic acid were more abundantly present in the leaf-grade variety than sanding. However, some levels of acetic acid, cyclobutanol, hexadecanoic acid, octadecanoic acid, 9-octadecenoic acid, and caffeine were also found in both the tea types. Most of the volatile compounds were detected between 20-40-min time of extraction. The 40-min time of extraction also showed the maximum content of polyphenols and antioxidants in both the tea types. Thus, 40 min was suggested as the most suitable time for maximum extraction of bioactive volatiles, antioxidants, and polyphenols from green tea