Stirred-type fruit yoghurts with two different fruit purees (kiwifruit and banana) were produced and were investigated the physicochemical, volatile compounds, 2,2-diphenylpicrylhydrazyl (DPPH) free ...radical scavenging activity, cupric ion reducing capability (CUPRAC), total phenolic compounds (TPC), angiotensin-converting enzyme (ACE) inhibitory activity, 5-hydroxymethylfurfural (HMF) content, reducing sugar content and microstructure. The addition of fruit puree affected (p<0.01) total solids, fat, protein, ash, L*, a*, b*, volatile compounds, DPPH, CUPRAC, TPC, ACE inhibitory activity, HMF content, reducing sugar content and overall acceptability whereas it had an insignificant effect on the pH, titratable acidity, apparent viscosity, syneresis (p>0.05). Storage period significantly (p<0.01) affected the titratable acidity, DPPH, CUPRAC, TPC, ACE inhibitory activity, HMF content, reducing sugar content and overall acceptability, as well as the pH, apparent viscosity and a* (p<0.05). Although the addition of banana and kiwi relatively suppressed the characteristic flavour of the experimental yoghurt samples, it improved the DPPH, CUPRAC and TPC. On the other hand, the addition of banana-kiwi was found to increase the content of HMF, the toxic compound. Yoghurt can be recommended as an important source of bioactive compounds with ACE inhibitory activity. According to the microstructure analysis results, a more homogeneous structure was observed in the control group samples compared to the fruit-added yoghurt samples and it was determined that the serum pore diameters were smaller.
Background
This study analyzes effect of glycation on ApoB‐100 residues by D‐ribose as D‐ribosylated‐glycated LDL might be responsible for the cause of diabetes mellitus because of its far higher ...antigenic ability. The binding characteristics of circulating auto‐antibodies in type 1 and type 2 diabetes patients against native and modified LDL were assessed.
Methods
T1 Diabetes (n = 43), T2 diabetes patients (n = 100) were examined by direct binding ELISA as well as inhibition ELISA, were compared with healthy age‐matched controls (n = 50).
Results
High degree of specific binding was observed by 74.42% of T1 diabetes and 45.0% of T2 diabetes patient's sera toward glycated LDL, in comparison to its native analog. Competitive inhibition ELISA reiterates the direct binding results. Furthermore, ketoamine content, Hydroxymethylfurfural (HMF) content and carbonyl content were also estimated in patient's sera healthy subjects. The increase in total serum protein carbonyl levels in the diabetes patients was largely due to an increase in oxidative stress. The increase in ketoamine as well as HMF content inpatients sera than healthy subjects is an agreement of induced glycation reaction in patients than healthy subjects.
Conclusion
D‐ribosylated‐LDL has resulted in structural perturbation causing generation of neo‐antigenic epitopes that are better antigens for antibodies in T1 and T2 diabetes patients.
Nepalese honey samples stored for 8 months showed pH in the range of 3.9-4.6, free acidity 48.5-53meq/kg, lactone 15.5-17.1meq/kg, total acidity 61-70meq/kg, electrical conductivity 0.24-0.64mS/cm, ...Proline content 148-241mg/kg, HMF content 53.4-122mg/kg, Diastase Number 1.02-13.25DN and Invertase Number 0.58-10.5IN. After 16 months of storage the various parameters recorded were: pH 3.7-5.08, free acidity 46.1-57.07meq/kg,lactone 17-19meq/kg, total acidity 64-74meq/kg, electrical conductivity 0.29-0.71mS/cm, Proline content 66.43-120mg/kg. HMF content were beyond international maximum limit even after 8 months storage. Similarly diastase Number (0.22-0.86DDN) and Invertase Number (00-0.71IN) were much below than the minimum standard. Although honey produced by A. dorsata from Nepalese forest showed various quality parameters close to International Honey Quality Standards, yet its shelf life was shorter due to high moisture content.
Physico-chemical indicators and identification of selected Slovak honeys based on colour measurement Kasperova, J., Univerzita Veterinarskeho Lekarstva a Farmacie, Kosice (Slovak Republic); Nagy, J., Univerzita Veterinarskeho Lekarstva a Farmacie, Kosice (Slovak Republic); Popelka, P., Univerzita Veterinarskeho Lekarstva a Farmacie, Kosice (Slovak Republic) ...
Acta veterinaria Brno,
01/2012, Letnik:
81, Številka:
1
Journal Article
Recenzirano
Odprti dostop
The aim of this study was to characterize 52 samples of Slovak honeys of six types (multifloral, acacia, rape, honeydew, forest and mixed). Physico-chemical analysis of honey included the water ...content, free acidity, pH, water activity, electrical conductivity, and hydroxymethylfurfural (HMF) content. In addition, the colour of honeys was measured using spectrophotometer and the method of the Commission Internationale de l'Eclairage (CIE L*a*b*); four types of honey were used for identification: multifloral, acacia, rape, and honeydew. The mean values of physico-chemical indicators were as follows: water content: 16-21%, acidity: 6-42 mekv/kg, pH: 3.68-5.15, water activity: 0.505-0.667, electrical conductivity: 0.155-1.585 mS/cm and HMF concentration: 0.17-78.5 mg/kg. The highest HMF concentration was found in forest honey with one sample above the limit established by the Council Directive 2001/110/EC. The colour of Slovak honeys analysed in this study was very variable and ranged from pale yellow to dark brown. The differences in physico-chemical indicators and colour of honey samples were found to be significant. The CIE L*a*b* method can be used to identify different honey samples.
The sidder or ber honey of Pakistan can be stored for one year without seriously compromising with its quality. Although the values of various quality criteria had altered over a period of one-year; ...but they remained within the permissible limits. After one year of storage the pH varied between 7.4 and 6.8 for Bannu ber honey, 7.2 and 6.9 for Karak ber honey and 5.6 and 4.9 for Chunian ber honey. Similarly free acidity ranged between 6.5 and 29 meq/kg, 5.5 and 17meq/kg, 16 and 36.5meq/kg, lactone 0-2.7meq/kg, 1- 7.5meq/kg, 0-2.5meq/kg, total acidity 6.5- 31.7meq/kg, 6.5-24.5meq/kg, 16-39meq/kg, Electrical conductivity between 0.53- 0.61mS/cm, 0.51-0.56mS/cm and 0.22- 0.40mS/cm, HMF content between 2- 11.2mg/kg, 1.7-10.5mg/kg, 4.6-26.9mg/kg, Proline content between 608.4-341.2mg/kg,2800-476mg/kg, 621.2-147.3mg/kg, Diastase number between 33-23.4DN, 31-23.8DN, 42-27DN and Invertase number between 72.2-50.1, 68.7-52.9 and 90.27-44.7 for Bannu, Karak and Chunian ber honey, respectively.
The multifloral honey produced by Apis dorsata from Shahabgunj, Dhakeri, Narayanpur and Perari forest, Nepal, were provided by International Center for Integrated Mountain Development (ICIMOD), ...Nepal. These ninety nine Apis dorsata honey samples were characterized physicochemical and were found to have values of various quality determining parameters well with in the permissible International standards. The honey samples had pH in the range of 3.8-4.68, free acidity 41-48 meq/kg, lactones 13-16 meq/kg, total acidity 55-65 meq/kg, moisture content 20.5-26%, electrical conductivity 0.22-0.63 mS/cm, proline content 76-160mg/kg, HMF content 30-56mg/kg, diastase number 5.1-29 DN, invertase number 390-499, apparent reducing sugars 73.78-77.78%, fructose 36.93-44.61%, glucose 19.61-27.51% and sucrose 12.07-20.38%.
U ovom radu su proizvedeni tekući voćni jogurti s dodatkom dva različita voćna pirea (kivi i banana). Svim uzorcima su određivana fizikalno-kemijska svojstva, udio hlapljivih spojeva, ...antioksidacijska aktivnost primjenom 2,2-difenilpilhidrazil (DPPH) i CUPRAC metoda, udio ukupnih fenola (TPC), sposobnost inhibicije angiotensin konvertirajućeg enzima (ACE), udio 5-hidroksimetilfurfurala (HMF), udio reducirajućih šećera i mikrostruktura. Dodatak voćnog pirea značajno je (p<0,01) utjecao na udjele ukupne suhe tvari, masti, proteina, pepela, parametre boje (vrijednosti L*, a*, b*), udio hlapljivih spojeva, vrijednosti antioksidacijske aktivnosti određene metodama DPPH i CUPRAC, udio TPC, stupanj ACE inhibicijske aktivnosti, udio HMF-a i reducirajućeg šećera, kao i na i ukupnu senzorsku prihvatljivost jogurta, dok nije utvrđen značajan (p>0,05) učinak na pH vrijednost, titracijsku kiselost, prividnu viskoznost i sinerezu. Trajanje skladištenja je vrlo značajno (p<0,01) utjecalo na titracijsku kiselost, vrijednosti antioksidacijske aktivnosti određene metodama DPPH i CUPRAC, udio TPC, stupanj ACE inhibicijske aktivnosti, udio HMF-a, smanjenje udjela reducirajućih šećera i ukupnu prihvatljivost, dok je značajno (p<0,05) utjecalo na pH vrijednost, prividnu viskoznost i a*. Iako je dodavanje banane i kivija relativno potisnulo karakteristični okus eksperimentalnih uzoraka jogurta, poboljšao je vrijednosti antioksidacijske aktivnosti određene metodama DPPH i CUPRAC, udio TPC. S druge strane, otkriveno je da dodavanje banane-kivija povećava sadržaj HMF, toksičnog spoja. Jogurt se može preporučiti kao važan izvor bioaktivnih spojeva s ACE inhibitornom aktivnošću. Prema rezultatima mikrostrukturne analize, u uzorcima kontrolne skupine utvrđena je homogenija struktura u usporedbi s uzorcima jogurta s dodanim voćem i utvrđeno je da su promjeri pora u serumu manji.
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