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1

Haloacetic acids content of fruit juices and soft drinks.  

PubMed

Water used in a food factory is frequently disinfected with chlorine, which originates disinfection by-products: haloacetic acids (HAAs) make up the second most prevalent class of these products. In this paper we propose the first static HS-GC-MS method developed for direct HAA determination in beverages; the method has higher sensitivity, simplicity and reliability than the only alternative available in the literature. From 150 beverages analysed, it is possible to conclude that at least 2 HAAs (dichloro- and trichloroacetic acids, DCAA and TCAA) are always present in beverages prepared with treated water, which remains constant for 2 or 3months in the beverages. Moreover, beverages of 100% fruit juices and soft drinks prepared with mineral water (free of HAAs) do not contain any HAA at significant values. Therefore, DCAA and TCAA may indicate of the presence of treated water in beverages. PMID:25466077

Cardador, María José; Gallego, Mercedes

2015-04-15

2

Amino Acid Profile as a Feasible Tool for Determination of the Authenticity of Fruit Juices  

PubMed Central

Purpose: Fruit juice is a nutrient rich food product with a direct connection to public health. The purpose of this research was to determine the amino acid profile of juices and provide a quick and accurate indicator for determining their authenticity. Methods: The method of analysis was HPLC with fluorescence detector and pre-column derivatization by orthophtaldialdehyde (OPA). Sixty-six samples of fruit juices were analyzed, and fourteen amino acids were identified and determined in the sampled fruit juices. The fruit samples used for this analysis were apples, oranges, cherry, pineapple, mango, apricot, pomegranate, peach and grapes. Results: The results showed that 32% of samples tested in this study had a lower concentrate percentage as compared to that of their labels and/or other possible authenticity problems in the manufacturing process. The following samples showed probable adulteration: four cherry juice samples, two pomegranate juice samples, one mango, three grape, four peach, seven orange, two apple and one apricot juice samples. Conclusion: In general, determining the amount of amino acids and comparing sample amino acids profiles with the standard values seems to be an indicator for quality control. This method can provide the regulatory agencies with a tool, to help produce a healthier juice. The aim of this study is the analytical control of the fruit juice composition is becoming an important issue, and HPLC can provide an important and essential tool for more accurate research as well as for routine analysis. PMID:25436191

Asadpoor, Mostafa; Ansarin, Masoud; Nemati, Mahboob

2014-01-01

3

Differential-pulse polarographic determination of iron in acids, waters, fruit juices and wines.  

PubMed

A method for the determination of iron by differential-pulse polarography, based on the formation of a 5,5-dimethylcyclohexane-1,2,3-trione 1,2-dioxime 3-thiosemicarbazone-iron(II) complex, is proposed. The method was applied to the determination of iron in acids, waters, wines and fruit juices. PMID:7943746

Vázquez Diaz, M E; Jiménez Sánchez, J C; Callejón Mochón, M; Guiraúm Pérez, A

1994-07-01

4

Antioxidant properties of fruit and vegetable juices: more to the story than ascorbic acid.  

PubMed

Dietary supplements such as vitamin C have become popular for their perceived ability to enhance the body's antioxidant defenses. Reactive oxygen species (ROS) have been shown to cause a broad spectrum of damage to biological systems. Scavenging of ROS is part of a healthy, well-balanced, antioxidant defense system. The present study used the Fenton reaction as a source of hydroxyl radicals and xanthine/xanthine oxidase as a source of superoxide radicals to investigate the scavenging capabilities of various fruit and vegetable juices against these radicals. Electron spin resonance (ESR) spin trapping was used for free radical detection and measurement. Using a colormetric assay, the present study also investigated the protective effects of fruit and vegetable juices against lipid peroxidation induced in cell membranes by hydroxyl radicals. The present study showed that the free radical scavenging capability of each individual juice, but not its ascorbic acid content, is correlated with its protective effect on free radical induced lipid peroxidation. The results indicate that ascorbic acid is only one facet of the protective effect of fruit and vegetable juices. It appears that consumption of whole fruits and vegetables would be superior to an ascorbic acid supplement for antioxidant effectiveness. PMID:12017203

Leonard, Stephen S; Cutler, Deborah; Ding, Min; Vallyathan, Val; Castranova, Vincent; Shi, Xianglin

2002-01-01

5

High-Performance Liquid Chromatographic Determination of Ascorbic Acid in Fruits, Vegetables and Juices  

Microsoft Academic Search

A high-performance liquid chromatographic (HPLC) method was developed for the determination of ascorbic acid in fruits, vegetables and juices. Samples were homogenized with 0.2 M phosphate buffer pH 2.0 and extracted with 3% metaphosphoric acid. Ascorbic acid was analyzed on a polymer C18 column (RLRP-S 100A) with UV detection at 244 nm. The mobile phase was 1.8% tetrahydrofuran and 0.3%

R. J. Bushway; J. M. King; B. Perkins; M. Krishnan

1988-01-01

6

Sugar Content, Acidity and Effect on Plaque pH of Fruit Juices, Fruit Drinks, Carbonated Beverages and Sport Drinks  

Microsoft Academic Search

The concentration of fructose, glucose and sucrose, the pH and the titratable amount of acid were analyzed in the following groups of soft drinks (8–11 samples per group): (1) fruit juices, (2) fruit drinks, (3) carbonated beverages and (4) sport drinks. Moreover, the effect of representative products on pH changes of dental plaque was studied in two groups of teenagers

D. Birkhed

1984-01-01

7

Ascorbic Acid Determination in Commercial Fruit Juice Samples by Cyclic Voltammetry  

PubMed Central

A method was developed for assessing ascorbic acid concentration in commercial fruit juice by cyclic voltammetry. The anodic oxidation peak for ascorbic acid occurs at about 490 mV on a Pt disc working electrode (versus SCE). The influence of the potential sweep speed on the peak height was studied. The obtained calibration graph shows a linear dependence between peak height and ascorbic acid concentration in the domain (0.1–10 mmol·L?1). The equation of the calibration graph was y = 6.391x + 0.1903 (where y represents the value of intensity measured for the anodic peak height, expressed as ?A and x the analyte concentration, as mmol·L?1, r2 = 0.9995, r.s.d. = 1.14%, n = 10, Cascorbic acid = 2 mmol·L?1). The developed method was applied to ascorbic acid assessment in fruit juice. The ascorbic acid content determined ranged from 0.83 to 1.67 mmol·L?1 for orange juice, from 0.58 to 1.93 mmol·L?1 for lemon juice, and from 0.46 to 1.84 mmol·L?1 for grapefruit juice. Different ascorbic acid concentrations (from standard solutions) were added to the analysed samples, the degree of recovery being comprised between 94.35% and 104%. Ascorbic acid determination results obtained by cyclic voltammetry were compared with those obtained by the volumetric method with dichlorophenol indophenol. The results obtained by the two methods were in good agreement. PMID:19343183

Pisoschi, Aurelia Magdalena; Danet, Andrei Florin; Kalinowski, Slawomir

2008-01-01

8

Mass Spectrometric Detection and Formation of D-Amino Acids in Processed Plant Saps, Syrups, and Fruit Juice Concentrates  

Microsoft Academic Search

Liquid and syrupy dietary saps and juices of plant origin, characterized by the presence of large quantities of saccharides (glucose, fructose, or sucrose) and containing amino acids, were analyzed for the presence of D-amino acids using enantioselective gas chromatography-mass spectrometry. D-Amino acids were detected in processed saps and juices of trees (maple, palm, birch), fruits (grape, apple, pear, pomegranate, date),

9

Discrimination of fresh fruit juices by a fluorescent sensor array for carboxylic acids based on molecularly imprinted titania.  

PubMed

Design of chemical sensor arrays that can discriminate real-world samples has been highly attractive in recent years. Herein a fluorescent indicator-displacement sensor array for discrimination of fresh fruit juices was developed. By coupling the unique high affinity of titania to electron-donating anions and the cross-reactivity of molecularly imprinted materials to structurally similar species, a small array was fabricated using only one rhodamine-based fluorescent dye and three synthesized materials. Citric, malic, succinic and tartaric acids were chosen as indices. The recognition mechanism was investigated by spectrofluorimetric titration using a non-linear Langmuir-type adsorption model. The proposed method was applied to discriminate thirteen fruit juices through their carboxylic acid contents. Principal component analysis of the data clearly grouped the thirteen juices with the first principal component owning 98.2% of the total variation. The comparison of the sensor array with HPLC determination of the carboxylic acids was finally made. PMID:25038646

Tan, Jin; Li, Rong; Jiang, Zi-Tao

2014-12-15

10

Usual Intake of Fruit juice  

Cancer.gov

Usual Intake of Fruit juice Table A5. Fruit juice: Means, percentiles and standard errors of usual intake, 2007-2010 Age (Years) N1 cup equivalents3 Mean (SE)2 5% (SE) 10% (SE) 25% (SE) 50% (SE) 75% (SE) 90% (SE) 95% (SE) Males 1-3 774 0.7 (0.05) 0.1

11

27 CFR 24.237 - Spirits added to juice or concentrated fruit juice.  

Code of Federal Regulations, 2010 CFR

...false Spirits added to juice or concentrated fruit juice. 24.237 Section 24.237 Alcohol...237 Spirits added to juice or concentrated fruit juice. Juice or concentrated fruit juice to which spirits have been added may...

2010-04-01

12

27 CFR 24.237 - Spirits added to juice or concentrated fruit juice.  

Code of Federal Regulations, 2012 CFR

...false Spirits added to juice or concentrated fruit juice. 24.237 Section 24.237 Alcohol...237 Spirits added to juice or concentrated fruit juice. Juice or concentrated fruit juice to which spirits have been added...

2012-04-01

13

27 CFR 24.237 - Spirits added to juice or concentrated fruit juice.  

...false Spirits added to juice or concentrated fruit juice. 24.237 Section 24.237 Alcohol...237 Spirits added to juice or concentrated fruit juice. Juice or concentrated fruit juice to which spirits have been added...

2014-04-01

14

27 CFR 24.237 - Spirits added to juice or concentrated fruit juice.  

Code of Federal Regulations, 2011 CFR

...false Spirits added to juice or concentrated fruit juice. 24.237 Section 24.237 Alcohol...237 Spirits added to juice or concentrated fruit juice. Juice or concentrated fruit juice to which spirits have been added...

2011-04-01

15

27 CFR 24.237 - Spirits added to juice or concentrated fruit juice.  

Code of Federal Regulations, 2013 CFR

...false Spirits added to juice or concentrated fruit juice. 24.237 Section 24.237 Alcohol...237 Spirits added to juice or concentrated fruit juice. Juice or concentrated fruit juice to which spirits have been added...

2013-04-01

16

21 CFR 73.250 - Fruit juice.  

...Identity. (1) The color additive fruit juice is prepared either...water infusion of the dried fruit. The color additive may be concentrated...such standard. (2) Color additive mixtures made with fruit juice may contain as...

2014-04-01

17

21 CFR 73.250 - Fruit juice.  

Code of Federal Regulations, 2012 CFR

...Identity. (1) The color additive fruit juice is prepared either...water infusion of the dried fruit. The color additive may be concentrated...such standard. (2) Color additive mixtures made with fruit juice may contain as...

2012-04-01

18

21 CFR 73.250 - Fruit juice.  

Code of Federal Regulations, 2013 CFR

...Identity. (1) The color additive fruit juice is prepared either...water infusion of the dried fruit. The color additive may be concentrated...such standard. (2) Color additive mixtures made with fruit juice may contain as...

2013-04-01

19

A comparison of ready-to-use systems for evaluating the microbiological quality of acidic fruit juices using non-pasteurized orange juice as an experimental model.  

PubMed

Several alternative analytical methods are currently available for the rapid microbiological testing of food. Due to their many advantages, particularly their convenience of use, the popularity of ready-to-use systems for the enumeration of hygiene indicator microorganisms is increasing. However, the ability of these systems to enumerate stressed microorganisms, such as those that may be found growing in acidic foods, is unknown. Therefore, the aim of this study was to evaluate the performance of Petrifilm(tm) and SimPlate(tm) plates for the enumeration of total aerobes and fungi (yeasts and molds) in acidic fruit juices, using non-pasteurized orange juice as an experimental model. The samples were analyzed before and after neutralization of pH, and the results were compared with those obtained using conventional procedures, i.e. pour-plates containing Standard Methods Agar, acidified potato dextrose agar, or dichloran-glycerol agar. The results obtained with Petrifilm and SimPlate for counts of mesophilic aerobes as well as for yeast and mold correlated well with those obtained using conventional procedures. Although no statistically significant differences were observed between counts of non-neutralized and neutralized samples (alpha >/== 0.05), better correlation indexes were observed in the neutralized samples. Both Petrifilm and SimPlate proved to be good alternative methods for testing the microbiological quality of acidic fruit juices. PMID:15906261

Ramazotti-Ferrati, Anali; Tavolaro, Paula; Destro, Maria Teresa; Landgraf, Mariza; Franco, Bernadette D G M

2005-03-01

20

21 CFR 73.250 - Fruit juice.  

Code of Federal Regulations, 2011 CFR

...additive fruit juice is prepared either by expressing the juice from mature varieties of fresh, edible fruits, or by the water infusion of the dried fruit. The color additive may be concentrated or dried. The definition of fruit juice in this...

2011-04-01

21

21 CFR 73.250 - Fruit juice.  

Code of Federal Regulations, 2010 CFR

...additive fruit juice is prepared either by expressing the juice from mature varieties of fresh, edible fruits, or by the water infusion of the dried fruit. The color additive may be concentrated or dried. The definition of fruit juice in this...

2010-04-01

22

Trace elements in fruit juices.  

PubMed

Fruit juices are widely consumed in tropical countries as part of habitual diet. The concentrations of several minerals in these beverages were evaluated. Four commercially available brands of juices were analyzed for cadmium, lead, copper, zinc, aluminum, iron, chromium, manganese, and molybdenum. The levels ranged from 0.02 to 0.08 mg/L for copper, from 0.05 to 0.23 mg/L for zinc, from 0.1 to 0.4 mg/L for aluminum, from 0.02 to 0.45 mg/L for iron, and from 0.01 to 0.22 mg/L for manganese. The levels of cadmium, lead, and chromium in all samples were very low or undetectable. The metal contents of fruit juices depend on a number of factors, including the soil composition, the external conditions during fruit growing and fruit harvesting, as well as on details of the fruit juice manufacturing processes employed. The concentrations of none of the metals in juice samples analyzed exceeded the limits imposed by local legislation. PMID:22068730

Bragança, Victor Luiz Cordoba; Melnikov, Petr; Zanoni, Lourdes Z

2012-05-01

23

Deacidification of passion fruit juice by electrodialysis with bipolar membrane after different pretreatments  

Microsoft Academic Search

The reduction of acidity of passion fruit juice was investigated by electrodialysis (ED) with bipolar membranes (BM) at the laboratory and pre-industrial scale. Four states of juice were tested: initial pulpy juice, juice clarified by tangential microfiltration, twice-concentrated clarified juice, centrifuged juice. The ED performances were compared in terms of deacidification rate, current efficiency, and energy consumption. The deacidification was

Edwin Vera; Jacqueline Sandeaux; Françoise Persin; Gérald Pourcelly; Manuel Dornier; Jenny Ruales

2009-01-01

24

The colligative properties of fruit juices by photopyroelectric calorimetry  

Microsoft Academic Search

The photopyroelectric method was used to study the depression of freezing point in juices prepared from selected apple and orange juice concentrates. By using the models for real solutions, the effective molecular weight of the dissolved solids was obtained. The acids concentration in the fruit juice is reflected both in the equivalent molecular weight (by lowering it) and in the

A. Frandas; V. Surducan; G. Nagy; D. Bicanic

1999-01-01

25

Quantification by UHPLC of total individual polyphenols in fruit juices.  

PubMed

The present work proposes a new UHPLC-PDA-fluorescence method able to identify and quantify the main polyphenols present in commercial fruit juices in a 28-min chromatogram. The proposed method improve the IFU method No. 71 used to evaluate anthocyanins profiles of fruit juices. Fruit juices of strawberry, American cranberry, bilberry, sour cherry, black grape, orange, and apple, were analysed identifying 70 of their main polyphenols (23 anthocyanins, 15 flavonols, 6 hydroxybenzoic acids, 14 hydroxycinnamic acids, 4 flavanones, 2 dihydrochalcones, 4 flavan-3-ols and 2 stilbenes). One standard polyphenol of each group was used to calculate individual polyphenol concentration presents in a juice. Total amount of polyphenols in a fruit juice was estimated as total individual polyphenols (TIP). A good correlation (r(2)=0.966) was observed between calculated TIP, and total polyphenols (TP) determined by the well-known colorimetric Folin-Ciocalteu method. In this work, the higher TIP value corresponded to bilberry juice (607.324 mg/100mL fruit juice) and the lower to orange juice (32.638 mg/100mL fruit juice). This method is useful for authentication analyses and for labelling total polyphenols contents of commercial fruit juices. PMID:23411199

Díaz-García, M C; Obón, J M; Castellar, M R; Collado, J; Alacid, M

2013-06-01

26

Determination of ascorbic acid content of some fruit juices and wine by voltammetry performed at pt and carbon paste electrodes.  

PubMed

A method was developed for assessing ascorbic acid concentration in fruit juices and wine by differential pulse voltammetry. The oxidation peak for ascorbic acid occurs at about 530 mV (versus SCE) on a Pt strip working electrode and at about 470 mV on a carbon paste working electrode. The influence of the operational parameters like the pulse amplitude and the pulse period on the analytical signal was investigated. The obtained calibration graph shows a linear dependence between the peak height and ascorbic acid concentration within the range 0.31-20 mM with a Pt working electrode, and within the range 0.07-20 mM with a carbon paste working electrode. The equation of the calibration graph was y = 21.839x + 35.726, r² = 0.9940, when a Pt strip electrode was used (where y represents the value of the current intensity measured for the peak height, expressed as µA and x the analyte concentration, as mM). R.S.D. = 2.09%, n = 10, C(ascorbic acid) = 2.5 mM. The equation of the calibration graph was y = 3.4429x + 5.7334, r² = 0.9971, when a carbon paste electrode was used (where y represents the value of intensity measured for the peak height, expressed as µA and x the analyte concentration, as mM). R.S.D. = 2.35%, n = 10, C(ascorbic acid) = 2.5 mM. The developed method was applied to ascorbic acid assessment in fruit juices and wine. The ascorbic acid content determined ranged between 6.83 mg/100 mL juice for soft drinks (Fanta Madness) and 54.74 mg/100 mL for citrus (lemon) juices obtained by squeezing fruit. Different ascorbic acid concentrations (from standard solutions) were added to the analysed samples, the degree of recovery being comprised between 94.74 and 104.97%. The results of ascorbic acid assessment by differential pulse voltammetry were compared with those obtained by cyclic voltammetry. The results obtained by the two methods were in good agreement. PMID:21285920

Pisoschi, Aurelia Magdalena; Pop, Aneta; Negulescu, Gheorghe Petre; Pisoschi, Aurel

2011-01-01

27

The colligative properties of fruit juices by photopyroelectric calorimetry  

NASA Astrophysics Data System (ADS)

The photopyroelectric method was used to study the depression of freezing point in juices prepared from selected apple and orange juice concentrates. By using the models for real solutions, the effective molecular weight of the dissolved solids was obtained. The acids concentration in the fruit juice is reflected both in the equivalent molecular weight (by lowering it) and in the interaction coefficients b and C. Using the data for the molecular weight and the characteristic coefficients, prediction curves for the samples investigated can be used in practice. Freezing point depression can also be used as an indicator of the degree of spoilage of fruit juices.

Frandas, A.; Surducan, V.; Nagy, G.; Bicanic, D.

1999-03-01

28

Efficient determination of protocatechuic Acid in fruit juices by selective and rapid magnetic molecular imprinted solid phase extraction coupled with HPLC.  

PubMed

Magnetic molecular imprinted polymers (MMIPs) have been prepared as solid phase material to selectively extract protocatechuic acid (PCA) from fruit juices with high capacity and fast binding kinetics. The resulting MMIPs were characterized by TEM, FT-IR, TGA, and VSM. The adsorption process between PCA and MMIPs followed Langumuir adsorption isotherm with maximum adsorption capacity at 7.5 mg/g and pseudo-second-order reaction kinetics with fast binding kinetics (equilibrium time at 40 min). In addition, the prepared MMIPs showed rapid magnetic separation (10 s) and reusability (retained 94.9% after six cycles). Subsequently, MMIPs were successfully applied for selective enrichment and determination of PCA from fruit juices (0.45 ?g/mL in grape juice but not detected in apple juice, pineapple juice, orange juice, and peach juice) with satisfactory recoveries (92-107%). The results indicated that synthesized MMIPs can be used for efficient and selective extraction of PCA from complex matrices. PMID:25075753

Xie, Lianwu; Guo, Junfang; Zhang, Yuping; Shi, Shuyun

2014-08-13

29

A comparative study of thermal and acid inactivation kinetics in fruit juices of Salmonella enterica serovar Typhimurium and Salmonella enterica serovar Senftenberg grown at acidic conditions.  

PubMed

Acid and heat inactivation in orange and apple juices of Salmonella enterica serovar Typhimurium Colección Española de Cultivos Tipo (i.e., Spanish Type Culture Collection) 443 (CECT 443) (Salmonella Typhimurium) and S. enterica serovar Senftenberg CECT 4384 (Salmonella Senftenberg) grown in buffered brain heart infusion (pH 7.0) and acidified brain heart infusion up to pH 4.5 with acetic, citric, lactic, and hydrochloric acids was evaluated. Acid adaptation induced an adaptive response that increased the subsequent resistance to extreme pH conditions (pH 2.5) and to heat, although the magnitude of these responses differed between the two isolates and fruit juices. The acid resistance in orange juice for acid-adapted cells (D-values of 28.3-34.5 min for Salmonella Senftenberg and 30.0-39.2 min for Salmonella Typhimurium) resulted to be about two to three times higher than that corresponding to non-acid-adapted cells. In apple juice, acid-adapted Salmonella Senftenberg cells survived better than those of Salmonella Typhimurium, obtaining mean D-values of 114.8 +/- 12.3 and 41.9 +/- 2.5 min, respectively. The thermotolerance of non-acid-adapted Salmonella Typhimurium in orange (D(58)-value: 0.028 min) and apple juices (D(58)-value: 0.10 min) was approximately double for acid-adapted cells. This cross-protection to heat was more strongly expressed in Salmonella Senftenberg. D(58)-values obtained for non-acid-adapted cells in orange (0.11 min) and apple juices (0.19 min) increased approximately 10 and 5 times, respectively, after their growth in acidified media. The conditions prevailing during bacterial growth and heat treatment did not significantly influence the z-values observed (6.0 +/- 0.3 degrees C for Salmonella Typhimurium and 7.0 +/- 0.3 degrees C for Salmonella Senftenberg). The enhanced acid resistance found for both isolates could enable them to survive for prolonged time periods in the gastrointestinal tract, increasing the risk of illness. Further, it should be taken into account that microbial growth in acidified media also induces a cross-protection response against heat that should also be considered for the design of pasteurization processes for acid foods. PMID:19694554

Alvarez-Ordóñez, Avelino; Fernández, Ana; Bernardo, Ana; López, Mercedes

2009-11-01

30

INTERACTION OF AQUEOUS SOLUTIONS OF CHLORINE WITH MALIC ACID, TARTARIC ACID, AND VARIOUS FRUIT JUICES, A SOURCE OF MUTAGENS  

EPA Science Inventory

The interactions of aqueous solutions of chlorine with some fruit acids (citric acid, DL-malic acid, and L-tartaric acid) at different pH values were studied. iethyl ether extraction followed by GC/MS analysis indicated that a number of mutagens (certain chlorinated propanones an...

31

SPRAY DRYING OF CONCENTRATED FRUIT JUICES  

Microsoft Academic Search

Two spray dryers were tested to obtain powders from concentrated juices of blackcurrant, apricot, raspberry, with different maltodextrins as drying-aid agents. Composition of fruit juices and dextrose equivalent for maltodextrin are considered. Best results were obtained for a ratio juice to maltodextrin DE6 of 65\\/35 for blackcurrant, of 60\\/40 for apricot and 55\\/45 for raspberry, and low air temperatures (160–90°C).

B. R. Bhandari; A. Senoussi; E. D. Dumoulin; A. Lebert

1993-01-01

32

Comparison of the effects of blending and juicing on the phytochemicals contents and antioxidant capacity of typical korean kernel fruit juices.  

PubMed

Four Korean kernel fruit (apple, pear, persimmon, and mandarin orange) juices were obtained by household processing techniques (i.e., blending, juicing). Whole and flesh fractions of each fruit were extracted by a blender or a juicer and then examined for phytochemical content (i.e., organic acids, polyphenol compounds). The antioxidant capacity of each juice was determined by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Results revealed that juices that had been prepared by blending whole fruits had stronger antioxidant activities and contained larger amounts of phenolic compounds than juices that had been prepared by juicing the flesh fraction of the fruit. However, the concentration of ascorbic acid in apple, pear, and mandarin orange juices was significantly (P<0.05) higher in juice that had been processed by juicing, rather than blending. The juices with the highest ascorbic acid (233.9 mg/serving), total polyphenols (862.3 mg gallic acid equivalents/serving), and flavonoids (295.1 mg quercetin equivalents/serving) concentrations were blended persimmon juice, blended mandarin orange juice, and juiced apple juice, respectively. These results indicate that juice extraction techniques significantly (P<0.05) influences the phytochemical levels and antioxidant capacity of fruit juices. PMID:25054109

Pyo, Young-Hee; Jin, Yoo-Jeong; Hwang, Ji-Young

2014-06-01

33

Spoilage of fruit juices by filamentous fungi  

Technology Transfer Automated Retrieval System (TEKTRAN)

Contamination of molds in fruit juices has risen in recent years. Even though there are many critical control points in the processing protocols that are noted and maintained, there remains a problem with dairy and juices packed in paperboard cartons. This talk discusses the work involved in the dis...

34

Acute oxalate nephropathy due to ‘Averrhoa bilimbi’ fruit juice ingestion  

PubMed Central

Irumban puli (Averrhoa bilimbi) is commonly used as a traditional remedy in the state of Kerala. Freshly made concentrated juice has a very high oxalic acid content and consumption carries a high risk of developing acute renal failure (ARF) by deposition of calcium oxalate crystals in renal tubules. Acute oxalate nephropathy (AON) due to secondary oxalosis after consumption of Irumban puli juice is uncommon. AON due to A. bilimbi has not been reported before. We present a series of ten patients from five hospitals in the State of Kerala who developed ARF after intake of I. puli fruit juice. Seven patients needed hemodialysis whereas the other three improved with conservative management. PMID:23960349

Bakul, G.; Unni, V. N.; Seethaleksmy, N. V.; Mathew, A.; Rajesh, R.; Kurien, G.; Rajesh, J.; Jayaraj, P. M.; Kishore, D. S.; Jose, P. P.

2013-01-01

35

Acute oxalate nephropathy due to 'Averrhoa bilimbi' fruit juice ingestion.  

PubMed

Irumban puli (Averrhoa bilimbi) is commonly used as a traditional remedy in the state of Kerala. Freshly made concentrated juice has a very high oxalic acid content and consumption carries a high risk of developing acute renal failure (ARF) by deposition of calcium oxalate crystals in renal tubules. Acute oxalate nephropathy (AON) due to secondary oxalosis after consumption of Irumban puli juice is uncommon. AON due to A. bilimbi has not been reported before. We present a series of ten patients from five hospitals in the State of Kerala who developed ARF after intake of I. puli fruit juice. Seven patients needed hemodialysis whereas the other three improved with conservative management. PMID:23960349

Bakul, G; Unni, V N; Seethaleksmy, N V; Mathew, A; Rajesh, R; Kurien, G; Rajesh, J; Jayaraj, P M; Kishore, D S; Jose, P P

2013-07-01

36

Determination of ?-hydroxy acids and their enantiomers in fruit juices by ligand exchange CE with a dual central metal ion system.  

PubMed

The content of ?-hydroxy acids and their enantiomers can be used to distinguish authentic and adulterated fruit juices. Here, we investigated the use of ligand exchange CE with two kinds of central metal ion in a BGE for the simultaneous determination of enantiomers of dl-malic, dl-tartaric and dl-isocitric acids, and citric acid. Ligand exchange CE with 100 mM d-quinic acid as a chiral selector ligand and 10 mM Cu(II) ion as a central metal ion could enantioseparate dl-tartaric acid but not dl-malic acid or dl-isocitric acid. Addition of 1.8 mM Sc(III) ion to the BGE with 10 mM Cu(II) ion to create a dual central metal ion system permitted the simultaneous determination of these ?-hydroxy acid enantiomers and citric acid. The proposed ligand exchange CE was thus well suited for detecting adulteration of fruit juices. PMID:23423790

Kodama, Shuji; Aizawa, Sen-ichi; Taga, Atsushi; Yamamoto, Atsushi; Honda, Yoshitaka; Suzuki, Kentaro; Kemmei, Tomoko; Hayakawa, Kazuichi

2013-05-01

37

Moulds and yeasts in fruit salads and fruit juices.  

PubMed

Thirty-eight fruit salad samples including cantaloupe, citrus fruits, honeydew, pineapple, cut strawberries and mixed fruit salads, and 65 pasteurized fruit juice samples (apple, carrot, grapefruit, grape and orange juices, apple cider, and soy milk) were purchased from local supermarkets in the Washington, DC area and tested for fungal contamination. The majority of fruit salad samples (97%) were contaminated with yeasts at levels ranging from <2.0 to 9.72 log10 of colony forming units per gram (cfu/g). Frequently encountered yeasts were Pichia spp., Candida pulcherrima, C. lambica, C. sake, Rhodotorula spp., and Debaryomyces polymorphus. Low numbers of Penicillium spp. were found in pineapple salads, whereas Cladosporium spp. were present in mixed fruit and cut strawberry salads. Twenty-two per cent of the fruit juice samples tested showed fungal contamination. Yeasts were the predominant contaminants ranging from <1.0 to 6.83 log10 cfu/ml. Yeasts commonly found in fruit juices were C. lambica, C. sake, and Rhodotorula rubra. Geotrichum spp. and low numbers of Penicillium and Fusarium spp. (1.70 and 1.60 log10 cfu/ml, respectively) were present in grapefruit juice. PMID:16943069

Tournas, V H; Heeres, J; Burgess, L

2006-10-01

38

Dissolvable layered double hydroxide coated magnetic nanoparticles for extraction followed by high performance liquid chromatography for the determination of phenolic acids in fruit juices.  

PubMed

A magnesium-aluminum layered double hydroxide coated on magnetic nanoparticles was synthesized and used as a sorbent to extract some phenolic acids including p-hydroxy benzoic acid, caffeic acid, syringic acid, p-coumaric acid and ferulic acid from fruit juices. After extraction, the elution step was performed through dissolving double hydroxide layers containing the analytes by changing the solution pH. The extracted phenolic acids were separated and quantified using high performance liquid chromatography-photodiode array detection. Experimental parameters such as sorbent amount, solution pH, desorption solvent volume and extraction time were studied and optimized. The linearity range of the method was between 2 and 500?gL(-1) with the determination coefficient (r(2)) higher than 0.991. Relative standard deviations for intra- and inter-day precision for the analytes at 100?gL(-1) were in the range of 4.3-9.2% and 4.9-8.6%, respectively. Batch-to-batch reproducibility at 100?gL(-1) concentration level was in the range of 7.8-11% (n=3). The limits of detection were between 0.44 and 1.3?gL(-1). Relative recoveries higher than 81% with RSDs in the range of 4.2-9.7% were obtained in the analysis of fruit juice samples. PMID:25260344

Saraji, Mohammad; Ghani, Milad

2014-10-31

39

Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices  

PubMed Central

Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed. PMID:25332721

Aneja, Kamal Rai; Dhiman, Romika; Aggarwal, Neeraj Kumar; Aneja, Ashish

2014-01-01

40

Emerging preservation techniques for controlling spoilage and pathogenic microorganisms in fruit juices.  

PubMed

Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed. PMID:25332721

Aneja, Kamal Rai; Dhiman, Romika; Aggarwal, Neeraj Kumar; Aneja, Ashish

2014-01-01

41

Deconstructing a fruit serving: comparing the antioxidant density of select whole fruit and 100% fruit juices.  

PubMed

Research suggests phytonutrients, specifically phenolic compounds, within fruit may be responsible for the putatively positive antioxidant benefits derived from fruit. Given the prominence of fruit juice in the American diet, the purpose of this research was to assess the antioxidant density of fresh fruit and 100% fruit juice for five commonly consumed fruits and juices and to compare the adequacy of 100% juice as a dietary equivalent to whole fruit in providing beneficial antioxidants. Antioxidant density was measured using an oxygen radical absorbance capacity method on six samples assayed in triplicate for each fruit (grape, apple, orange, grapefruit, pineapple), name-brand 100% juice, and store-brand 100% juice. One-way analysis of variance and Tukey's honestly significant difference or Student t test were used to assess significance (P<0.05). Antioxidant density (mmol TE/100 g) of apple, orange, and grapefruit was 23% to 54% higher than the mean antioxidant density of name-brand and store-brand juices for each fruit; however, only apple and grapefruit exhibited significantly greater (P<0.05) antioxidant density than either of their name-brand or store-brand juices. In contrast, the mean antioxidant density of name-brand grape and pineapple juice was higher than fresh grape or pineapple fruit; however, both fresh grapes and commercial grape juice contained significantly more (P<0.05) antioxidants than store-brand grape juice. Regardless of the convenience of fruit juice, results support the recommendations of the 2010 Dietary Guidelines for Americans for increasing fruit servings in the whole fruit form due to their provision of beneficial antioxidants and fiber with approximately 35% less sugar. PMID:23810279

Crowe, Kristi Michele; Murray, Elizabeth

2013-10-01

42

Habitual intake of fruit juice predicts central blood pressure.  

PubMed

Despite a common perception that fruit juice is healthy, fruit juice contains high amounts of naturally occurring sugar without the fibre content of the whole fruit. Frequent fruit juice consumption may therefore contribute to excessive sugar consumption typical of the Western society. Although excess sugar intake is associated with high blood pressure (BP), the association between habitual fruit juice consumption and BP is unclear. The present study investigated the association of fruit juice consumption with brachial and central (aortic) BP in 160 community dwelling adults. Habitual fruit juice consumption was measured using a 12 month dietary recall questionnaire. On the same day, brachial BP was measured and central (aortic) BP was estimated through radial artery applanation. Frequency of fruit juice consumption was classified as rare, occasional or daily. Those who consumed fruit juice daily, versus rarely or occasionally, had significantly higher central systolic BP (F (2, 134)?=?6.09, p?<0.01), central pulse pressure (F (2, 134)?=?4.16, p?<0.05), central augmentation pressure (F (2, 134)?=?5.98, p?<0.01) and central augmentation index (F (2, 134)?=?3.29, p?<0.05) as well as lower pulse pressure amplification (F (2, 134)?=?4.36, p?<0.05). There were no differences in brachial BP. Central systolic BP was 3-4?mmHg higher for those who consumed fruit juice daily rather than rarely or occasionally. In conclusion, more frequent fruit juice consumption was associated with higher central BPs. PMID:25278432

Pase, Matthew P; Grima, Natalie; Cockerell, Robyn; Pipingas, Andrew

2015-01-01

43

Continental Breakfast $10 Selection of Assorted Bottled Fruit Juices  

E-print Network

#12;Continental Breakfast $10 Selection of Assorted Bottled Fruit Juices Seasonal Sliced Fresh Fruit Assortment of Freshly Baked Pastries Fresh Brewed Starbucks Coffee, Decaffeinated & Assorted Tazo Juices Seasonal Sliced Fresh Fruit Farm Fresh Cage Free Scrambled Eggs Crisp Applewood Smoked Bacon

Massachusetts at Lowell, University of

44

Reverse osmosis as a potential technique to improve antioxidant properties of fruit juices used for functional beverages.  

PubMed

Reverse osmosis (RO) as a potential technique to improve the antioxidant properties of cranberry, blueberry and apple juices was evaluated for the formulation of a functional beverage. The effects of temperature (20-40 °C) and trans-membrane pressure (25-35 bars) on physico-chemical and antioxidant properties of fruit juices were evaluated to optimize the operating parameters for each fruit juice. There was no significant effect on any quality parameters of fruit juices under studied operating parameters of RO. However, total soluble solid, total acidity and colour (a(?)) of the concentrated juices increased in proportion to their volumetric concentrations. Antioxidant capacity measured by FRAP assay of concentrated apple, blueberry and cranberry juice was increased by 40%, 34%, and 30%, respectively. LDL oxidation inhibition by concentrated blueberry and cranberry juice was increased up to 41% and 45%, respectively. The results suggest that RO can be used for enhancing the health promoting properties of fruit juices. PMID:24262566

Gunathilake, K D P P; Yu, Li Juan; Rupasinghe, H P Vasantha

2014-04-01

45

Development and validation of a predictive model for the influences of selected product and process variables on ascorbic acid degradation in simulated fruit juice.  

PubMed

A predictive response surface model for the influences of product (soluble solids and titratable acidity) and process (temperature and heating time) parameters on the degradation of ascorbic acid (AA) in heated simulated fruit juices (SFJs) was established. Physicochemical property ranges of freshly squeezed and processed juices, and a previously established decimal reduction times of Escherichiacoli O157:H7 at different heating temperatures were used in establishing a Central Composite Design of Experiment that determined the combinations of product and process variable used in the model building. Only the individual linear effects of temperature and heating time significantly (P<0.05) affected AA reduction (%AAr). Validating systems either over- or underestimated actual %AAr with bias factors 0.80-1.20. However, all validating systems still resulted in acceptable predictive efficacy, with accuracy factor 1.00-1.26. The model may be useful in establishing unique process schedules for specific products, for the simultaneous control and improvement of food safety and quality. PMID:25660889

Gabriel, Alonzo A; Cayabyab, Jochelle Elysse C; Tan, Athalie Kaye L; Corook, Mark Lester F; Ables, Errol John O; Tiangson-Bayaga, Cecile Leah P

2015-06-15

46

27 CFR 24.180 - Use of concentrated and unconcentrated fruit juice.  

Code of Federal Regulations, 2010 CFR

...false Use of concentrated and unconcentrated fruit juice. 24.180 Section 24.180 Alcohol...180 Use of concentrated and unconcentrated fruit juice. Concentrated fruit juice reduced with water to its original...

2010-04-01

47

27 CFR 24.180 - Use of concentrated and unconcentrated fruit juice.  

... false Use of concentrated and unconcentrated fruit juice. 24.180 Section 24.180 Alcohol...24.180 Use of concentrated and unconcentrated fruit juice. Concentrated fruit juice reduced with water to its original...

2014-04-01

48

19 CFR 151.91 - Brix values of unconcentrated natural fruit juices.  

... Brix values of unconcentrated natural fruit juices. 151.91 Section 151.91...SAMPLING, AND TESTING OF MERCHANDISE Fruit Juices § 151.91 Brix values of unconcentrated natural fruit juices. The following values...

2014-04-01

49

27 CFR 24.180 - Use of concentrated and unconcentrated fruit juice.  

Code of Federal Regulations, 2011 CFR

... false Use of concentrated and unconcentrated fruit juice. 24.180 Section 24.180 Alcohol...24.180 Use of concentrated and unconcentrated fruit juice. Concentrated fruit juice reduced with water to its original...

2011-04-01

50

19 CFR 151.91 - Brix values of unconcentrated natural fruit juices.  

Code of Federal Regulations, 2011 CFR

... Brix values of unconcentrated natural fruit juices. 151.91 Section 151.91...SAMPLING, AND TESTING OF MERCHANDISE Fruit Juices § 151.91 Brix values of unconcentrated natural fruit juices. The following values...

2011-04-01

51

27 CFR 24.180 - Use of concentrated and unconcentrated fruit juice.  

Code of Federal Regulations, 2013 CFR

... false Use of concentrated and unconcentrated fruit juice. 24.180 Section 24.180 Alcohol...24.180 Use of concentrated and unconcentrated fruit juice. Concentrated fruit juice reduced with water to its original...

2013-04-01

52

19 CFR 151.91 - Brix values of unconcentrated natural fruit juices.  

Code of Federal Regulations, 2013 CFR

... Brix values of unconcentrated natural fruit juices. 151.91 Section 151.91...SAMPLING, AND TESTING OF MERCHANDISE Fruit Juices § 151.91 Brix values of unconcentrated natural fruit juices. The following values...

2013-04-01

53

27 CFR 24.180 - Use of concentrated and unconcentrated fruit juice.  

Code of Federal Regulations, 2012 CFR

... false Use of concentrated and unconcentrated fruit juice. 24.180 Section 24.180 Alcohol...24.180 Use of concentrated and unconcentrated fruit juice. Concentrated fruit juice reduced with water to its original...

2012-04-01

54

19 CFR 151.91 - Brix values of unconcentrated natural fruit juices.  

Code of Federal Regulations, 2012 CFR

... Brix values of unconcentrated natural fruit juices. 151.91 Section 151.91...SAMPLING, AND TESTING OF MERCHANDISE Fruit Juices § 151.91 Brix values of unconcentrated natural fruit juices. The following values...

2012-04-01

55

Effectiveness of a bacteriophage in reducing Listeria monocytogenes on fresh-cut fruits and fruit juices.  

PubMed

Listeria monocytogenes is a serious foodborne pathogen and new strategies to control it in food are needed. Among them, bacteriophages hold attributes that appear to be attractive. The objective of this study was to investigate the efficacy of the bacteriophage Listex P100 to control L. monocytogenes growth on melon, pear and apple products (juices and slices) stored at 10 °C. L. monocytogenes grew well in untreated fruit slices. In juices, the pathogen grew in untreated melon, survived in untreated pear and decreased in untreated apple. Phage treatment was more effective on melon followed by pear, but no effect on apple products was observed. Reductions of about 1.50 and 1.00 log cfu plug(-1) for melon and pear slices were found, respectively. In juices, higher reductions were obtained in melon (8.00 log cfu mL(-1)) followed by pear (2.10 log cfu mL(-1)) after 8 days of storage. L. monocytogenes in apple juice was unaffected by phage treatment in which the phage decreased to almost undetectable numbers. These results highlight that Listex P100 could avoid pathogen growth on fresh-cut and in fruit juices with high pH during storage at 10 °C. The combination with other technologies may be required to improve the phage application on high acidity fruits. PMID:24290636

Oliveira, M; Viñas, I; Colàs, P; Anguera, M; Usall, J; Abadias, M

2014-04-01

56

Evaluation of Phenolic Compounds in Commercial Fruit Juices and Fruit Drinks  

Microsoft Academic Search

The total phenolic content of 13 commercially available fruit juices and juice drinks, selected to represent the most popular juice flavors in the United Kingdom, were analyzed using the Folin- Ciocalteu assay. Individual phenolic compounds were identified and quantified using HPLC-PDA- MS2. The catechin content and degree of polymerization of proanthocyanidins were also analyzed. Purple grape juice contained the largest

William Mullen; Serena C. Marks; Alan Crozier

2007-01-01

57

Hydrolysis of terpenyl glycosides in grape juice and other fruit juices: a review  

Microsoft Academic Search

The importance of monoterpenes on varietal flavour of must and other fruit juices has been reviewed. These compounds were mainly found linked to sugar moieties in grape juice and wines, showing no olfactory characteristics. In this way, analytical techniques developed to study these compounds, in both free or glycosidically forms, are discussed. Mechanisms to liberate terpenes were studied, making a

Sergi Maicas; José Juan Mateo

2005-01-01

58

Recovery of alicyclobacillus from inhibitory fruit juice concentrates.  

PubMed

Growth of Alicyclobacillus in low-pH fruit juices may result in off-odors and off-flavors due to the production of compounds such as guaiacol (2-methoxy phenol). An important step in preventing Alicyclobacillus contamination of fruit juices is the screening of incoming ingredients. Many fruit juice concentrates contain compounds that inhibit Alicyclobacillus growth, but beverages produced from the concentrates may not contain sufficient amounts of the active component to prevent spoilage. Therefore, accurate screening of juice concentrates is essential to prevent false-negative test results and product spoilage. The objective of this study was to evaluate isolation methods for detection of Alicyclobacillus in inhibitory juice concentrates. Recovery of Alicyclobacillus spores from inoculated and naturally contaminated concentrates was compared by using pour plate, spread plate, and filtration methods. Pour plates consistently recovered the lowest number of spores from inoculated concentrates. Spread plating was the most effective method used to recover spores from inoculated apple and pomegranate juice concentrates, while filtration resulted in the highest recovery from cranberry concentrate. When tested on naturally contaminated concentrates, the pour plate method failed to detect Alicyclobacillus in many samples. Filtration was much more effective. The filtration method increased the likelihood of detecting Alicyclobacillus contamination of fruit juice concentrates containing inhibitory compounds. PMID:21819669

McNamara, Christopher J; Wiebe, Deborah; Gomez, Margarita

2011-08-01

59

Improving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidants.  

PubMed

This study examined the survival of probiotic bacteria in a model fruit juice system. Three different strains of probiotic bacteria were used in this study: HOWARU Lactobacillus rhamnosus HN001, HOWARU Bifidobacterium lactis HN001, and Lactobacillus paracasei LPC 37. The probiotic bacteria were inoculated into model juice with various vitamins and antioxidants, namely white grape seed extract, green tea extract, vitamin B2, vitamin B3, vitamin B6, vitamin C, and vitamin E. The model juice without any additives was used as a control. Their viability was assessed on a weekly basis using plate count method. The model juice was made with sucrose, sodium citrate, citric acid powder, and distilled water and was pasteurized before use. Our findings showed that probiotic bacteria did not survive well in the harsh environment of the model fruit juice. However, the model juice containing vitamin C, grape extract, and green tea extract showed better survival of probiotic bacteria. The model juice containing grape seed extract, green tea extract, and vitamin C had the same initial population of 8.32 log CFU/mL, and at the end of the 6-wk storage period it had an average viability of 4.29 log CFU/mL, 7.41 log CFU/mL, and 6.44 log CFU/mL, respectively. Juices containing all other ingredients tested had viable counts of <10 CFU/mL at the end of the 6-wk storage period. PMID:20629884

Shah, N P; Ding, W K; Fallourd, M J; Leyer, G

2010-06-01

60

Novel approach for mono-segmented flow micro-titration with sequential injection using a lab-on-valve system: a model study for the assay of acidity in fruit juices.  

PubMed

A new concept for micro-titration using a "lab-on-valve"(LOV) system with sequential injection of mono-segmented flow is proposed. The performance of the system was demonstrated by the assay of acidity in fruit juices which is based on acid-base neutralization. A standard/sample solution containing citric acid, indicator, sodium hydroxide, were sandwiched between air segments and were aspirated in microliter volumes through a selection valve into a holding coil. The acid, indicator, and base were mixed by flow reversal. After removing air segments, the solution was pushed to the detector for monitoring of the change in absorbance of the indicator color, which depended on the concentration of the remaining base. With LOV, microliter volumes of the solution can be detected without dispersion of the color zone. A calibration graph (plot of absorbance vs. acidity value) in the range of 0.2-1.2% (w/v) as citric acid was established. Sample throughput of 30 sample h(-1) and good reproducibility (RSD = 1.2%, n= 11 for 0.6% acidity) were achieved. The procedure has been applied to determine acidity in fruit juices. PMID:15724157

Jakmunee, Jaroon; Pathimapornlert, Lop; Hartwell, Supaporn Kradtap; Grudpan, Kate

2005-03-01

61

Prevalence, concentration, spoilage, and mitigation of Alicyclobacillus spp. in tropical and subtropical fruit juice concentrates.  

PubMed

The presence of Alicyclobacillus in fruit juices and concentrates poses a serious problem for the juice industry. This study was undertaken to determine the (i) prevalence, concentration, and species of Alicyclobacillus in tropical and subtropical concentrates; (ii) efficacy of aqueous chlorine dioxide in reducing Alicyclobacillus spp. spores on tropical and subtropical fruit surfaces; and (iii) fate of and off-flavor production by Alicyclobacillus acidoterrestris in mango and pineapple juices. One hundred and eighty tropical and subtropical juice concentrates were screened for the presence and concentration of Alicyclobacillus spp. If found, the species of Alicyclobacillus was determined by 16S rDNA sequencing and analysis with NCI BLAST. Of these samples, 6.1% were positive for Alicyclobacillus, and nine A. acidoterrestris strains and two Alicyclobacillus acidocaldarius strains were identified. A five-strain cocktail of Alicyclobacillus spp. was inoculated onto the surface of fruits (grapefruit, guava, limes, mangoes, oranges and pineapple), which were then washed with 0, 50, or 100 ppm aqueous chlorine dioxide. Significant reductions due to chlorine dioxide were only seen on citrus fruits. A five-strain cocktail of A. acidoterrestris was inoculated into mango and pineapple juices. Microbial populations were enumerated over a 16-day period. Aroma compounds in the juice were analyzed by GC-olfactometry (GC-O) and confirmed using GC-MS. GC-O of mango juice identified previously reported medicinal/antiseptic compounds. GC-O of pineapple juice revealed an unexpected "cheese" off-aroma associated with 2-methylbutyric acid and 3-methylbutyric acid. PMID:21356453

Danyluk, Michelle D; Friedrich, Loretta M; Jouquand, Celine; Goodrich-Schneider, Renee; Parish, Mickey E; Rouseff, Russell

2011-05-01

62

Identification of gamma-irradiated fruit juices by EPR spectroscopy  

NASA Astrophysics Data System (ADS)

The results of electron paramagnetic resonance (EPR) study on commercially available juices from various fruits and different fruit contents: 25%, 40%, 50%, and 100%, homemade juices, nectars and concentrated fruit syrups, before and after gamma-irradiation are reported. In order to remove water from non- and irradiated samples all juices and nectars were filtered; the solid residue was washed with alcohol and dried at room temperature. Only concentrated fruit syrups were dried for 60 min at 40 °C in a standard laboratory oven. All samples under study show a singlet EPR line with g=2.0025 before irradiation with exception of concentrated fruit syrups, which are EPR silent. Irradiation of juice samples gives rise to complex EPR spectra which gradually transferred to “cellulose-like” EPR spectrum from 25% to 100% fruit content. Concentrated fruit syrups show typical “sugar-like“ spectra due to added saccharides. All EPR spectra are characteristic and can prove radiation treatment. The fading kinetics of radiation-induced EPR signals were studied for a period of 60 days after irradiation.

Aleksieva, K. I.; Dimov, K. G.; Yordanov, N. D.

2014-10-01

63

Spray drying of fruit and vegetable juices--a review.  

PubMed

The main cause of spray drying is to increase the shelf life and easy handling of juices. In the present paper, the studies carried out so far on spray drying of various fruits and vegetables are reported. The major fruit juices dried are mango, banana, orange, guava, bayberry, watermelon, pineapple, etc. However, study on vegetable juices is limited. In spray drying, the major optimized parameters are inlet air temperature, relative humidity of air, outlet air temperature, and atomizer speed that are given for a particular study. The juices in spray drying require addition of drying agents that include matlodextrin, liquid glucose, etc. The drying agents are added to increase the glass transition temperature. Different approaches for spray dryer design have also been discussed in the present work. PMID:24915356

Verma, Anjali; Singh, Satya Vir

2015-01-01

64

The Presence of Dialkylphosphates in Fresh Fruit Juices: Implication For Organophosphorus Pesticide Exposure and Risk Assessments  

Microsoft Academic Search

This study was designed to determine whether dialkylphosphates (DAPs) are present in fresh fruit juices, as a result of organophosphorus (OP) pesticides degradation. Fresh conventional and organic fruit (apple and orange) juices were purchased from local grocery stores. DAPs were found in both conventional and organic juices, and the original levels were higher, for both apple and orange juices, in

C. Lu; R. Bravo; L. M. Caltabiano; R. M. Irish; G. Weerasekera; D. B. Barr

2005-01-01

65

Development of an orange juice in-house reference material and its application to guarantee the quality of vitamin C determination in fruits, juices and fruit pulps.  

PubMed

Reference materials are useful for the quality control of analytical procedures and to evaluate the performance of laboratories. There are few and expensive certified reference materials commercially available for vitamin C or ascorbic acid analysis in food matrices. In this study, the preparation and the suitability assessment of an orange juice in-house reference material (RM) for vitamin C analysis in fruits, juices and in fruit pulps is described. This RM was used for the development and full validation of an HPLC method. The results showed excellent linearity (r(2)=0.9995), good accuracy (96.6-97.3%) and precision, as relative standard deviation, ranged from 0.70% to 3.67%. The in-house RM was homogenous and stable at storage conditions (-80°C) during 12 months. According to our results, this in-house RM is an excellent tool to use in quality control and method verification purposes for vitamin C analysis of fruits, juices and fruit pulps matrices. Furthermore, a stabilization solution with perchloric and metaphosphoric acids was developed which prevents degradation of ascorbic acid for a period of 12 months at -80°C. PMID:24518317

Valente, A; Sanches-Silva, A; Albuquerque, T G; Costa, H S

2014-07-01

66

Analysis of some Romanian fruit juices by ICP-MS  

NASA Astrophysics Data System (ADS)

The present study was carried out to evaluate the heavy metal content of 21 Romanian single strength fruit (plum, apple, sour cherry) juices. The samples were collected from five Romanian areas namely: Alba, Maramures, Cluj, Salaj and Moldova. The results indicated macro (Na, Mg, Ca, P) and micro (Fe, Zn, Ni, Cr, Cd, Pb, etc) elements in the selected samples. The determination was performed by ICP-MS. Our results for fruit juice were compared with allowable limits for drinking water in the United Kingdom (NS30).

Dehelean, A.; Magdas, D. A.

2013-11-01

67

An innovative process for extraction of fruit juice using microwave heating  

Microsoft Academic Search

The objectives of this study were to evaluate the possibility of extracting juice from selected fruits (plum, apricot, grape) using microwaves and gravity, and to characterize this process. The process uses microwaves for hydrodiffusion of juice from the inside to the exterior of fruit material and earth gravity to collect the fruit juice outside the microwave cavity. The extraction kinetics

Aurélie Cendres; Farid Chemat; Jean-François Maingonnat; Catherine M. G. C. Renard

2011-01-01

68

The Flame Spectrometric Determination of Calcium in Fruit Juice by Standard Addition.  

ERIC Educational Resources Information Center

Provides procedures to measure the calcium concentration in fruit juice by atomic absorption. Fruit juice is used because: (1) it is an important consumer product; (2) large samples are available; and (3) calcium exists in fruit juice at concentrations that do not require excessive dilution or preconcentration prior to measurement. (JN)

Strohl, Arthur N.

1985-01-01

69

Investigating the transport dynamics of anthocyanins from unprocessed fruit and processed fruit juice from sour cherry (Prunus cerasus L.) across intestinal epithelial cells.  

PubMed

Anthocyanins can contribute to human health through preventing a variety of diseases. The uptake of these compounds from food and the parameters determining uptake efficiency within the human body are still poorly understood. Here we have employed a Caco-2 cell based system to investigate the transport of key antioxidant food components from sour cherry (Prunus cerasus L.) across the intestinal epithelial barrier. Anthocyanins and (-)-epicatechin were supplied in three contrasting matrices: fruit, processed fruit cherry juice, and polyphenolic fractions obtained by solid-phase extraction. Results show that both compound types behave differently. Fruit or juice matrices display comparable transport across the epithelial cell layer. The juice supplements sucrose and citric acid, which are regularly added to processed foods, have a positive effect on stability and transport. Polyphenolic fractions display a lower transport efficiency, relative to that of the fruit or juice, indicating the importance of food matrix components for intestinal absorption of polyphenols. PMID:24191680

Toydemir, Gamze; Boyacioglu, Dilek; Capanoglu, Esra; van der Meer, Ingrid M; Tomassen, Monic M M; Hall, Robert D; Mes, Jurriaan J; Beekwilder, Jules

2013-11-27

70

Plaque and salivary pH changes after consumption of fresh fruit juices.  

PubMed

The concept of health has prevailed for centuries and the dietary habits are apparently changing with modernization. "Healthy eating" is now perceived to be important. The desirability of a healthful lifestyle has led to an increased consumption of juices. Drinking large amount of fruit juice is frequently practiced these days and the consumption of these juices is further modified with behavioral habits such as swishing and frothing the drinks around the mouth, sucking frozen fruit juices, use of feeder cups at bed time etc. Hence this study was conducted to find the acidogenic potential of the commonly consumed fresh fruit juices (Grapes, orange, and pineapple) and the juices stored at various temperatures (room temperature, refrigerator and freezer) on the plaque and saliva at various intervals. It was observed that grape juice was more acidogenic compared to orange and pineapple juice. Frozen fruit juices caused a greater drop in plaque and salivary pH followed by the refrigerated juice. PMID:16302592

Banan, Lata Kiran; Hegde, Amitha M

2005-01-01

71

Photothermal and optical investigation of haze formation in fruit juices  

NASA Astrophysics Data System (ADS)

The spoilage of fruit juices is studied using spectrophotometry, light scattering, and the OW (optothermal window) instrument. It is shown that the latter has the unique capability to yield information on both absorption and scattering from the same frequency characteristic, relevant for the spoilage process.

Chirtoc, M.; Frandas, A.; Bicanic, D.; Mioscu, H.; Nagy, G.; Notingher, I.

1999-03-01

72

1997 Economic Census - Frozen Fruit, Juice, and Vegetable Manufacturing  

NSDL National Science Digital Library

This 39-page report from the Census Bureau gives the economic status of frozen fruit, juice, and vegetable manufacturing in the United States. Seven tables include Produce Statistics 1997 and 1992, Industry Statistics by Employment Size: 1997, and Industry Statistics for Selected States: 1997.

73

Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices.  

PubMed

Strains of Lactobacillus plantarum were grown and stored in cherry (ChJ), pineapple (PJ), carrot (CJ), and tomato (TJ) juices to mimic the chemical composition of the respective matrices. Wheat flour hydrolysate (WFH), whey milk (W), and MRS broth were also used as representatives of other ecosystems. The growth rates and cell densities of L. plantarum strains during fermentation (24 h at 30°C) and storage (21 days at 4°C) differed only in part, being mainly influenced by the matrix. ChJ and PJ were the most stressful juices for growth and survival. Overall, the growth in juices was negatively correlated with the initial concentration of malic acid and carbohydrates. The consumption of malic acid was noticeable for all juices, but mainly during fermentation and storage of ChJ. Decreases of branched-chain amino acids (BCAA)-with the concomitant increase of their respective branched alcohols-and His and increases of Glu and gamma-aminobutyric acid (GABA) were the main traits of the catabolism of free amino acids (FAA), which were mainly evident under less acidic conditions (CJ and TJ). The increase of Tyr was found only during storage of ChJ. Some aldehydes (e.g., 3-methyl-butanal) were reduced to the corresponding alcohols (e.g., 3-methyl-1-butanol). After both fermentation and storage, acetic acid increased in all fermented juices, which implied the activation of the acetate kinase route. Diacetyl was the ketone found at the highest level, and butyric acid increased in almost all fermented juices. Data were processed through multidimensional statistical analyses. Except for CJ, the juices (mainly ChJ) seemed to induce specific metabolic traits, which differed in part among the strains. This study provided more in-depth knowledge on the metabolic mechanisms of growth and maintenance of L. plantarum in vegetable and fruit habitats, which also provided helpful information to select the most suitable starters for fermentation of targeted matrices. PMID:24487533

Filannino, P; Cardinali, G; Rizzello, C G; Buchin, S; De Angelis, M; Gobbetti, M; Di Cagno, R

2014-04-01

74

Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices  

PubMed Central

Strains of Lactobacillus plantarum were grown and stored in cherry (ChJ), pineapple (PJ), carrot (CJ), and tomato (TJ) juices to mimic the chemical composition of the respective matrices. Wheat flour hydrolysate (WFH), whey milk (W), and MRS broth were also used as representatives of other ecosystems. The growth rates and cell densities of L. plantarum strains during fermentation (24 h at 30°C) and storage (21 days at 4°C) differed only in part, being mainly influenced by the matrix. ChJ and PJ were the most stressful juices for growth and survival. Overall, the growth in juices was negatively correlated with the initial concentration of malic acid and carbohydrates. The consumption of malic acid was noticeable for all juices, but mainly during fermentation and storage of ChJ. Decreases of branched-chain amino acids (BCAA)—with the concomitant increase of their respective branched alcohols—and His and increases of Glu and gamma-aminobutyric acid (GABA) were the main traits of the catabolism of free amino acids (FAA), which were mainly evident under less acidic conditions (CJ and TJ). The increase of Tyr was found only during storage of ChJ. Some aldehydes (e.g., 3-methyl-butanal) were reduced to the corresponding alcohols (e.g., 3-methyl-1-butanol). After both fermentation and storage, acetic acid increased in all fermented juices, which implied the activation of the acetate kinase route. Diacetyl was the ketone found at the highest level, and butyric acid increased in almost all fermented juices. Data were processed through multidimensional statistical analyses. Except for CJ, the juices (mainly ChJ) seemed to induce specific metabolic traits, which differed in part among the strains. This study provided more in-depth knowledge on the metabolic mechanisms of growth and maintenance of L. plantarum in vegetable and fruit habitats, which also provided helpful information to select the most suitable starters for fermentation of targeted matrices. PMID:24487533

Filannino, P.; Cardinali, G.; Rizzello, C. G.; Buchin, S.; De Angelis, M.; Gobbetti, M.

2014-01-01

75

The ORAC/kcal ratio qualifies nutritional and functional properties of fruit juices, nectars, and fruit drinks.  

PubMed

Fruit beverages are source of antioxidants, but their sugar content plays an important role in the epidemic of obesity. In this study, we considered 32 fruit beverages consumed in Italy (13 fruit juices, 11 nectars, and 8 fruit drinks), which were analyzed for caloric intake, total phenols (TP), ascorbic acid, and antioxidant capacity (oxygen radical absorbance capacity (ORAC) method). Results showed that the caloric intake was almost completely provided by the sugar content, ranging from 5.5 to 19%. The ORAC/kcal ratio was taken as an indicator of the antioxidant performance of fruit beverages. Fruit juices containing berries, red orange, and goji showed the best performances, together with berries or pears nectars and fruit drinks made with rose hips or tea extracts. The 95% of antioxidant capacity was provided by TP, which showed a significant linear correlation with the net ORAC values. Overall, the results indicate that the ORAC/kcal ratio is a suitable parameter to rank the quality of fruit beverages. PMID:24840207

Ninfali, Paolino; Chiarabini, Andrea; Angelino, Donato

2014-09-01

76

Evaluation of antioxidant activity and antiproliferative effect of fruit juices enriched with Pycnogenol® in colon carcinoma cells. The effect of in vitro gastrointestinal digestion.  

PubMed

The aim of this study was to examine the effect of in vitro gastrointestinal digestion on the antioxidant and antiproliferative effect of fruit juices enriched with Pycnogenol® (0.5?g/L) on a colon carcinoma cell line (Caco-2). The total phenolic concentration (TPC), antioxidant activity and inhibition cell growth were studied in fresh and digested pineapple juice and red fruits juice (both enriched with pine bark extract and not). After in vitro digestion the level of detectable phenolic compounds (expressed as gallic acid equivalent) was higher in both pineapple and red fruits juices enriched with Pycnogenol® than in non-enriched commercial juices (155.6?mg/100?mL vs 94.6?mg/100?mL and 478.5?mg/100?mL vs 406.9?mg/100?mL, respectively). Increased antioxidant activity (measured by 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and oxygen radical absorbance capacity assay (ORAC) methods) was observed in digested enriched juices with respect to the same samples before digestion. Pycnogenol® enrichment led to a high antiproliferative effect between 24 and 72?h of incubation with undigested pineapple juice compared with the non-enriched juice. It can be concluded that enrichment of fruit juices with Pycnogenol® provides a source of phenolic compounds with high stability to in vitro gastrointestinal conditions; however, the antioxidant properties of fruit juices were affected to a different extent. PMID:21887808

Frontela-Saseta, Carmen; López-Nicolás, Rubén; González-Bermúdez, Carlos A; Peso-Echarri, Patricia; Ros-Berruezo, Gaspar; Martínez-Graciá, Carmen; Canali, Raffaella; Virgili, Fabio

2011-12-01

77

Oxygen and Hydrogen Isotopes in Fruit and Vegetable Juices 1  

PubMed Central

18O/16O ratios from the juices of a number of fruits and vegetables were measured and found to be isotopically more enriched than the water in which they grew. Fast-growing high-water-content vegetables exhibited less enrichment than slower growing fruits such as apples, pears, and plums. 18O/16O measurements were also made on the water from various sections of several plants, and the enrichment was found to occur in the following order: leaves > fruit > stem ? ground water. D/H and 18O/16O measurements were made on a series of grape juice samples and, when plotted against each other, gave a slope of 3.9, indicating that the physical process causing this enrichment was probably evaporation, i.e. evapotranspiration. PMID:16663074

Dunbar, John; Wilson, A. T.

1983-01-01

78

Ozone Processing for Food Preservation: An Overview on Fruit Juice Treatments  

Microsoft Academic Search

This paper reviews the efficacy of ozone an emerging non-thermal food preservation technique for fruit juices and highlights changes in key microbial, quality and nutritional parameters. Ozonation of fruit juices has been identified as a potential technology to meet the United States Food and Drug Administration's requirement of a 5 log reduction in pertinent microorganisms found in juices. This review

P. J. Cullen; V. P. Valdramidis; B. K. Tiwari; S. Patil; P. Bourke; C. P. ODonnell

2010-01-01

79

Chromium levels in potable water, fruit juices and soft drinks: influence on dietary intake  

Microsoft Academic Search

Potable water, fruit juices and soft drinks are some of the most widespread beverages in the habitual diet, and they can contribute to chromium dietary intake. We determined the concentration of chromium in 90 different samples of beverages widely consumed in Spain. Graphite furnace atomic absorption spectrometry was used to analyze samples processed with a HNO3-V2O5 acid digestion pretreatment. In

E. M. Garc??a; C. Cabrera; J. Sánchez; M. L. Lorenzo; M. C. López

1999-01-01

80

Fruit juice, organic anion transporting polypeptides, and drug interactions in psychiatry.  

PubMed

Organic anion transporting polypeptides (OATPs) are a group of membrane transport proteins that facilitate the influx of endogenous and exogenous substances across biological membranes. OATPs are found in enterocytes and hepatocytes and in brain, kidney, and other tissues. In enterocytes, OATPs facilitate the gastrointestinal absorption of certain orally administered drugs. Fruit juices such as grapefruit juice, orange juice, and apple juice contain substances that are OATP inhibitors. These fruit juices diminish the gastrointestinal absorption of certain antiallergen, antibiotic, antihypertensive, and ?-blocker drugs. While there is no evidence, so far, that OATP inhibition affects the absorption of psychotropic medications, there is no room for complacency because the field is still nascent and because the necessary studies have not been conducted. Patients should therefore err on the side of caution, taking their medications at least 4 hours distant from fruit juice intake. Doing so is especially desirable with grapefruit juice, orange juice, and apple juice; with commercial fruit juices in which OATP-inhibiting substances are likely to be present in higher concentrations; with calcium-fortified fruit juices; and with medications such as atenolol and fexofenadine, the absorption of which is substantially diminished by concurrent fruit juice intake. PMID:25470100

Andrade, Chittaranjan

2014-11-01

81

Survey of South African fruit juices using a fast screening HILIC-MS method.  

PubMed

Adulteration of fruit juices--by the addition of sugar or other less expensive fruit juices as well as preservatives, artificial sweeteners and colours--was tested for by using a developed screening method. The method employs hydrophilic interaction liquid chromatography-mass spectrometry (HILIC-MS) using electrospray ionisation in the negative mode and ultraviolet light detection. Different fruit juices can be differentiated by the content of marker compounds like sorbitol, certain phenolic molecules and their saccharide profile. This method was used to test 46 fruit juice samples from the retail market as well as 12 control samples. The study focused on the main types of fruit juices consumed on the South African market including apple, orange, grape and blends of these juices with other fruits like mango, pear and guava. Overall, the 46 samples tested mostly agreed with label claims. One grape juice sample was adulterated, probably with apple juice. Natamycin above the legal limits was found in two samples. In addition, two samples contained natamycin and one sample benzoate without it being indicated on the label. The method is well suited as a quick screening method for fruit juice adulteration and if used routinely would reduce fruit juice adulteration without the cost of the current array of tests needed for authenticity testing. PMID:23859722

Stander, Marietjie A; Kühn, Wernich; Hiten, Nicholas F

2013-01-01

82

21 CFR 146.148 - Reduced acid frozen concentrated orange juice.  

Code of Federal Regulations, 2011 CFR

...2011-04-01 2011-04-01 false Reduced acid frozen concentrated orange juice. 146...Juices and Beverages § 146.148 Reduced acid frozen concentrated orange juice. (a) Reduced acid frozen concentrated orange juice...

2011-04-01

83

Trace metal levels in fruit juices and carbonated beverages in Nigeria.  

PubMed

Trace metal levels in selected fruit juices and carbonated beverages purchased in Lagos, Nigeria were determined using atomic absorption spectrophotometer (Unicam model 969) equipped with SOLAAR 32 windows software. Fruit juices analysed were grape, pineapple, apple, orange, lemon juices and their brand names were used. Some carbonated drinks were also evaluated for metal levels. Trace metals investigated were Cr, Cu, Pb, Mn, Ni, Zn, Sn, Fe, Cd and Co. Trace metal contents of fruit juices were found to be more than the metallic contents of carbonated beverages. Pb level in the fruit juices ranged from 0.08 to 0.57 mg/l but was not detected in the carbonated drinks. Concentrations of Pb in lemon juice and Mn in pineapple juice were relatively high. Cd and Co were not detected in the selected juices and beverages. Additionally, Pb, Cu, Cr and Fe were not detected in canned beverages but were present in bottled beverages. However, the metal levels of selected fruit juices and carbonated beverages were within permissible levels except for Mn in pineapple juice and Pb in lemon juice. PMID:18704729

Williams, Akan B; Ayejuyo, Olusegun O; Ogunyale, Adekunle F

2009-09-01

84

21 CFR 102.33 - Beverages that contain fruit or vegetable juice.  

Code of Federal Regulations, 2011 CFR

...2011-04-01 2011-04-01 false Beverages that contain fruit or vegetable...Nonstandardized Foods § 102.33 Beverages that contain fruit or vegetable juice. (a) For a carbonated or noncarbonated beverage that contains less than 100...

2011-04-01

85

21 CFR 102.33 - Beverages that contain fruit or vegetable juice.  

...2014-04-01 2014-04-01 false Beverages that contain fruit or vegetable...Nonstandardized Foods § 102.33 Beverages that contain fruit or vegetable juice. (a) For a carbonated or noncarbonated beverage that contains less than 100...

2014-04-01

86

21 CFR 102.33 - Beverages that contain fruit or vegetable juice.  

Code of Federal Regulations, 2012 CFR

...2012-04-01 2012-04-01 false Beverages that contain fruit or vegetable...Nonstandardized Foods § 102.33 Beverages that contain fruit or vegetable juice. (a) For a carbonated or noncarbonated beverage that contains less than 100...

2012-04-01

87

21 CFR 102.33 - Beverages that contain fruit or vegetable juice.  

Code of Federal Regulations, 2010 CFR

...2010-04-01 2010-04-01 false Beverages that contain fruit or vegetable...Nonstandardized Foods § 102.33 Beverages that contain fruit or vegetable juice. (a) For a carbonated or noncarbonated beverage that contains less than 100...

2010-04-01

88

21 CFR 102.33 - Beverages that contain fruit or vegetable juice.  

Code of Federal Regulations, 2013 CFR

...2013-04-01 2013-04-01 false Beverages that contain fruit or vegetable...Nonstandardized Foods § 102.33 Beverages that contain fruit or vegetable juice. (a) For a carbonated or noncarbonated beverage that contains less than 100...

2013-04-01

89

Antioxidant activity and total phenolic, organic acid and sugar content in commercial pomegranate juices  

Microsoft Academic Search

Pomegranate fruit and pomegranate juices (PJs) have taken great attention for their health benefits in the last years. The purpose of this study is to analyse the antioxidant activities, along with the organic acid and sugar contents of pomegranate juices sold in the Turkish markets. In the present study, we evaluated total phenolics (TPs), free radical scavenging capacity by 2,2-diphenyl-1-picrylhydrazyl

Filiz Tezcan; Mine Gültekin-Özgüven; Tu?ba Diken; Beraat Özçelik; F. Bedia Erim

2009-01-01

90

Polysaccharide composition of the fruit juice of Morinda citrifolia (Noni)  

Microsoft Academic Search

An ethanol-insoluble, high molecular weight fraction was collected from the juice of Morinda citrifolia fruit grown in Viet Nam. The fraction is composed primarily of carbohydrate (67% (w\\/w)). The polysaccharide fraction consists predominantly of GalAp (53.6mol%), Araf (13.6mol%), Galp (17.9mol%) and Rhap (9.5mol%). Glycosyl linkage analysis suggests the polysaccharide fraction contains mostly the pectic polysaccharides, homogalacturonan (4-GalAp), rhamnogalacturonan I (4-GalAp,

Anh Kim T. Bui; Antony Bacic; Filomena Pettolino

2006-01-01

91

Pasteurization of fruit juices of different pH values by combined high hydrostatic pressure and carbon dioxide.  

PubMed

The inactivation of the selected vegetative bacteria Escherichia coli, Listeria innocua, and Lactobacillus plantarum by high hydrostatic pressure (HHP) in physiological saline (PS) and in four fruit juices with pHs ranging from 3.4 to 6.3, with or without dissolved CO(2), was investigated. The inactivation effect of HHP on the bacteria was greatly enhanced by dissolved CO(2). Effective inactivation (>7 log) was achieved at 250 MPa for E. coli and 350 MPa for L. innocua and L. plantarum in the presence of 0.2 M CO(2) at room temperature for 15 min in PS, with additional inactivation of more than 4 log for all three bacteria species compared with the results with HHP treatment alone. The combined inactivation by HHP and CO(2) in tomato juice of pH 4.2 and carrot juice of pH 6.3 showed minor differences compared with that in PS. By comparison, the combined effect in orange juice of pH 3.8 was considerably promoted, while the HHP inactivation was enhanced only to a limited extent. In another orange juice with a pH of 3.4, all three strains lost their pressure resistance. HHP alone completely inactivated E. coli at relatively mild pressures of 200 MPa and L. innocua and L. plantarum at 300 MPa. Observations of the survival of the bacteria in treated juices also showed that the combined treatment caused more sublethal injury, which increased further inactivation at a relatively mild pH of 4.2 during storage. The results indicated that the combined treatment of HHP with dissolved CO(2) may provide an effective method for the preservation of low- or medium-acid fruit and vegetable juices at relatively low pressures. HHP alone inactivated bacteria effectively in high-acid fruit juice. PMID:23043841

Li, Wang; Pan, Jian; Xie, Huiming; Yang, Yi; Zhou, Dianfei; Zhu, Zhaona

2012-10-01

92

Global Competition for the Japanese Fruit Juice Market: A Uniform Substitute Demand Analysis  

Microsoft Academic Search

This study analyzes the competitiveness of countries exporting fruit juices into Japan through market structure analysis (MSA) within the context of the theory of consumer demand using the relative price version of the Rotterdam model and the block-wise dependent uniform substitute Rotterdam model. The models were estimated for six different types of fruit juices (orange, grapefruit, other citrus, apple, pineapple

Shiferaw T. Feleke; Richard L. Kilmer

2007-01-01

93

Trace metal levels in fruit juices and carbonated beverages in Nigeria  

Microsoft Academic Search

Trace metal levels in selected fruit juices and carbonated beverages purchased in Lagos, Nigeria were determined using atomic\\u000a absorption spectrophotometer (Unicam model 969) equipped with SOLAAR 32 windows software. Fruit juices analysed were grape,\\u000a pineapple, apple, orange, lemon juices and their brand names were used. Some carbonated drinks were also evaluated for metal\\u000a levels. Trace metals investigated were Cr, Cu,

Akan B. Williams; Olusegun O. Ayejuyo; Adekunle F. Ogunyale

2009-01-01

94

Pseudomonas sp. xylanase for clarification of Mausambi and Orange fruit juice  

NASA Astrophysics Data System (ADS)

Xylanase can be usd for many Industrial applications and juice clarification is one of them. Pseudomonas sp. xylanase was used for fruit juice clarification in free State. Maximum amount of juice clarification was in case of Mausambi juice was observed at 40 C? and 52 hours, in case of free enzyme treated juice there is 46.9% increase in clarity and 1.7 fold increase in reducing sugars of the juice and enzyme dose was optimized as 8U with maximum flow rate of 6 ml/min at this dose. In case of orange juice in free enzyme treated juice maximum clarity was observed at 40 C? and 52 hours, juice was found to be 42.14 % clear with increase of 1.9 fold of reducing sugars, enzyme dose optimized was 8.06U with maximum flow rate of 0.86 ml/min.

Sharma, Pawan Kumar; Chand, Duni

2012-07-01

95

Association of raw fruit and fruit juice consumption with blood pressure: the INTERMAP Study1234  

PubMed Central

Background: Epidemiologic evidence suggests that fruit consumption may lower the risk of cardiovascular diseases through blood pressure (BP)–lowering effects; little is known on the independent effect of raw fruit and fruit juice on BP. Objective: The objective was to quantify associations of raw fruit and fruit juice consumption with BP by using cross-sectional data from the INTERnational study on MAcro/micronutrients and blood Pressure (INTERMAP) of 4680 men and women aged 40–59 y from Japan, China, the United Kingdom, and the United States. Design: During 4 visits, 8 BP, four 24-h dietary recalls, and two 24-h urine samples were collected. Country-specific multivariate-controlled linear regression coefficients, including adjustment for urinary sodium excretion, were estimated and pooled, weighted by inverse of their variance. Results: The average total raw fruit consumption varied from a mean ± SD of 52 ± 65 g/1000 kcal in the United States to 68 ± 70 g/1000 kcal in China. Individual raw fruit intake was not associated with BP in pooled analyses for all countries or in participants from Western countries, although a positive association with diastolic BP was observed in East Asian participants (per 50 g/1000 kcal; 0.37 mm Hg; 95% CI: 0.02, 0.71). Positive relationships with diastolic BP were found for citrus fruit intake in Western consumers (per 25 g/1000 kcal; 0.47 mm Hg; 95% CI: 0.12, 0.81) and for apple intake in East Asian consumers (0.40 mm Hg; 95% CI: 0.03, 0.78). Among East Asian banana consumers, banana intake was inversely associated with diastolic BP (?1.01 mm Hg; 95% CI: ?1.88, ?0.02). Fruit juice intake, which was negligible in Asia, was not related to BP in Western countries. Conclusion: Consistent associations were not found between raw fruit and fruit juice consumption of individuals and BP. This observational study was registered at www.clinicaltrials.gov as NCT00005271. PMID:23553162

Oude Griep, Linda M; Stamler, Jeremiah; Chan, Queenie; Van Horn, Linda; Steffen, Lyn M; Miura, Katsuyuki; Ueshima, Hirotsugu; Okuda, Nagako; Zhao, Liancheng; Daviglus, Martha L; Elliott, Paul

2013-01-01

96

Effect of antioxidant potential of tropical fruit juices on antioxidant enzyme profiles and lipid peroxidation in rats.  

PubMed

Fruits are a rich source of a variety of biologically active compounds that can have complementary and overlapping mechanisms of action, including detoxification, enzyme modulation and antioxidant effects. Although the effects of tropical fruits have been examined individually, the interactive antioxidant capacity of the bioactive compounds in these formulations has not been sufficiently explored. For this reason, this study investigated the effect of two tropical fruit juices (FA and FB) on lipid peroxidation and antioxidant enzymes in rats. Seven groups, with eight rats each, were fed a normal diet for 4 weeks, and were force-fed daily either water (control), 100, 200, or 400 mg of FA or FB per kg. The results showed that the liver superoxide dismutase and catalase activities (FA200), erythrocytes glutathione peroxidase (FB400) and thiobarbituric acid-reactive substances (FB100, FA400, FB200, FB400) were efficiently reduced by fruit juices when compared with control; whereas HDL-c increased (FB400). PMID:24679768

Pereira, Ana Carolina da Silva; Dionísio, Ana Paula; Wurlitzer, Nedio Jair; Alves, Ricardo Elesbão; de Brito, Edy Souza; e Silva, Ana Mara de Oliveira; Brasil, Isabella Montenegro; Mancini Filho, Jorge

2014-08-15

97

Quality assessment of industrially processed fruit juices available in dhaka city, bangladesh.  

PubMed

This study was performed to evaluate the nutritional and microbiological quality of industrially processed packed fruit juices of mango (Mangifera indica) and orange (Citrus sinensis) from nine different manufacturing companies in Dhaka City. The highest quantity of total sugar (17.62%) and reducing sugar (9.99%) was recorded in mango juices while the lowest in orange juices (10.41% and 2.24% respectively) of different companies. In this study, protein contents were comparatively higher in mango juices than in orange juices. The pH of all samples varied from 3.50±0.10 to 4.70±0.05. Vitamin C content was comparatively higher in mango juices. The levels of metals tested namely, arsenic, lead, copper and zinc in the juices were within the limits of Bangladesh Standard and Testing Institute (BSTI) for fruit juices. The microbiological qualities of all the products were within the limits of the Gulf standards (the recommended Microbiological Standards for any fruit juice sold in the Gulf Region). Based on the above results, it is suggested that processed juices be prepared under hygienic conditions. PMID:22691996

Tasnim, F; Anwar Hossain, M; Kamal Hossain, M; Lopa, D; Formuzul Haque, K M

2010-12-01

98

Quantification of four arsenic species in fruit juices by ion-chromatography–inductively coupled plasma–mass spectrometry  

Microsoft Academic Search

A method using ion chromatography–inductively coupled plasma–mass spectrometry (IC–ICP–MS) for the quantification of arsenic species in fruit juices has been developed and validated. The method is capable of quantifying four anionic arsenic species – arsenite (As(III)), arsenate (As(V)), dimethylarsinic acid (DMA) and monomethylarsonic acid (MMA) – in the presence of unretained species such as arsenobetaine (AsB). Method validation was based

Sean D. Conklin; Peter E. Chen

2012-01-01

99

Effects of citrus fruit juices on cytotoxicity and drug transport pathways of Caco-2 cell monolayers.  

PubMed

The aim of this study was to correlate the taxonomy of grapefruit, pummelo, orange, lime and lemon with fruit juice-mediated cytotoxicity, modulation of epithelial permeability and P-glycoprotein (P-gp)-mediated efflux using 0-50% juice concentrations. Lime and lemon juices at 30% enhanced the absorption of [14C]-mannitol across Caco-2 cell monolayers by six- and eight-fold, respectively, but grapefruit and pummelo juices did not modulate the paracellular [14C]-mannitol transport even at 50%. Orange juice at 30% increased mannitol absorption to a comparable level as lime juice, but had minimal effects on TEER. All five juices did not modulate the passive diffusional pathway as exemplified by their negligible effects on [3H]-propranolol absorption. Grapefruit, pummelo and orange juices showed P-gp inhibitory activity by reducing rhodamine-123 (R-123) efflux and elevating R-123 cellular accumulation, but lime and lemon juices did not. Lime and lemon juices at >or=30% were cytotoxic towards Caco-2 cells. Grapefruit and pummelo juices at 10% did not affect Caco-2 cell viability, but they enhanced cell growth at concentrations of >or=30%. Orange juice increased cell viability only at lower concentrations. On the basis of these data, lime and lemon juices could be regarded as a group distinct from grapefruit and pummelo juices, while orange juice appeared to belong to a bridging group. This grouping was consistent with the categorization of the citrus fruits according to their dominant flavonoid pattern and taxonomy. PMID:16260103

Lim, Siok-Lam; Lim, Lee-Yong

2006-01-01

100

Influence of in vitro gastrointestinal digestion of fruit juices enriched with pine bark extract on intestinal microflora.  

PubMed

The selective antimicrobial effect of fruit juices enriched with pine bark extract (PBE) (0.5 g/L) has been studied before and after in vitro gastrointestinal digestion. PBE (a concentrate of water-soluble bioflavonoids, mainly including phenolic compounds) has been proven to have high stability to the digestion process. Pure phenolic compounds such as gallic acid had a high antimicrobial effect on Staphylococcus aureus and Escherichia coli, maintaining the lactic acid bacteria population (?100%). Otherwise, E. coli O157:H7 only growth 50% when PBE was added to the culture media, while a slight increase on the growth of lactobacilli and bifidobacteria was observed after exposition to the bark extract. Fresh fruit juices enriched with PBE showed the highest inhibitory effect on pathogenic intestinal bacterial growth, mainly E. coli and Enterococcus faecalis. The in vitro digestion process reduced the antibacterial effect of juices against most pathogenic bacteria in approximately 10%. However, the beneficial effect of fruit juices enriched with PBE (0.5 g/L) on gut microbiota is still considerable after digestion. PMID:24679746

López-Nicolás, Rubén; González-Bermúdez, Carlos A; Ros-Berruezo, Gaspar; Frontela-Saseta, Carmen

2014-08-15

101

Package images modulate flavors in memory: Incidental learning of fruit juice flavors  

Microsoft Academic Search

The effect of package images on incidental flavor memory for fruit juice was investigated. Ninety-two participants were allocated to three experimental conditions: (1) apple-label, (2) peach-label, and (3) control-label. In each condition, participants tasted a target flavor stimulus, a 1:1 mixture of 100% pure apple juice and 100% pure peach juice with pictures attached to the cups. Ten minutes later,

Nanami Mizutani; Ippeita Dan; Yasushi Kyutoku; Daisuke Tsuzuki; Lester Clowney; Yuko Kusakabe; Masako Okamoto; Toshimasa Yamanaka

102

Biofilm inhibition of spoilage bacteria by Argentinean fruit juices with antihypertensive activity.  

PubMed

Argentinean juices have been studied for their antihypertensive activity, the inhibition of bacteria biofilm formation and the effect on the viability of wine yeast. The influence of phenolic compounds on these activities was evaluated. These studies are the first step for the development of a new type of wine that includes grape must supplement with fruit juices with antihypertensive effect. All juices posses a high antihypertensive activity, higher than 50%. Strawberry juices and eureka lemon showed the highest activity, whereas clarified juices posses the lowest activity. All studied juices produce a high inhibition of bacteria biofilm formation, and the strawberry, orange and mandarin varieties not affect the growth or viability of yeast. Our results permit to conclude that it could be possible the use of these juices in a new type of wine or as a source of new antihypertensive agents for pharmaceutical industry. PMID:24372267

Vallejo, Claudia V; Aredes-Fernández, Pedro A; Farías, Marta E; Rodríguez-Vaquero, María J

2013-01-01

103

Determination and comparison of the total polyphenol contents of fresh and commercial fruit juices  

Microsoft Academic Search

Purpose – This paper aims to study the importance of polyphenols in human health and, based on recommendations on the replacement of carbonated drinks with nutritious beverages, like fruit juices, seeks to compare the polyphenol contents of natural and commercial juices. Design\\/methodology\\/approach – The total polypheol content of 39 fresh and 159 commercial (100 percent and less than 50 percent)

Reza Mahdavi; Zeinab Nikniaz; Maryam Rafraf; Abolghasem Jouyban

2011-01-01

104

Role of pomegranate and citrus fruit juices in colon cancer prevention.  

PubMed

Colorectal cancer is the second leading cause of cancer-related deaths in the United States. Recent studies prove that though chemotherapeutic agents are being used for the treatment of colon cancer, they become non-effective when the cancer progresses to an invasive stage. Since consumption of certain dietary agents has been linked with various cancers, fruit juices have been investigated for their consistently protective effect against colon cancer. The unique biochemical composition of fruit juices is responsible for their anticancer properties. In this review, the chemo-preventive effect of fruit juices such as pomegranate and citrus juices against colon cancer are discussed. For this purpose, the bioavailability, in vitro and in vivo effects of these fruit juices on colorectal cancer are highlighted. Moreover, there is a scarcity of studies involving human trials to estimate the preventive nature of these juices against colon cancer. This review will support the need for more preclinical tests with these crude juices and their constituents in different colorectal cancer cell lines and also some epidemiological studies in order to have a better understanding and promote pomegranate and citrus juices as crusaders against colon cancer. PMID:24782614

Jaganathan, Saravana Kumar; Vellayappan, Muthu Vignesh; Narasimhan, Gayathri; Supriyanto, Eko

2014-04-28

105

Consumer liking of fruit juices with different açaí (Euterpe oleracea Mart.) concentrations.  

PubMed

Overall liking, flavor, and perceived healthiness of one newly developed fruit juice with high açaí content (40% açaí) and 5 commercially available fruit juices with lower (4% to 20%) açaí concentrations were evaluated by consumers in Belgium. General trends for the overall sample were examined by means of analysis of variance, whereas individual consumer preferences were evaluated using internal preference mapping and hierarchical cluster analysis. The relative contribution of flavor and perceived health benefits as predictors of consumers' overall liking of the 6 açaí-based fruit juices was estimated through linear regression analysis. The results showed a negative relationship between the juices' overall liking and their açaí concentrations. Although the vast majority of consumers preferred the juices having a low açaí content (4% to 5% açaí), a small consumer segment liked the juice with 40% açaí. Flavor or taste experience superseded consumers' perceived health benefits as the primary determinant of the fruit juices' overall liking. The impact of perceived health benefits on the overall liking of the açaí juices decreased with higher taste dissatisfaction. PMID:19646053

Sabbe, Sara; Verbeke, Wim; Deliza, Rosires; Matta, Virginia M; Van Damme, Patrick

2009-06-01

106

Role of limonin and nomilin in bitterness of juice from Huanglongbing affected fruit  

Technology Transfer Automated Retrieval System (TEKTRAN)

Besides the physical defects due to the destructive Huanglongbing (HLB) citrus greening disease on oranges, the infected fruit and resulting juice have been perceived as being more sour, bitter and off-flavored. In the symptomatic juice, the off-flavor was correlated with lower sugars, and sometimes...

107

Role of pomegranate and citrus fruit juices in colon cancer prevention  

PubMed Central

Colorectal cancer is the second leading cause of cancer-related deaths in the United States. Recent studies prove that though chemotherapeutic agents are being used for the treatment of colon cancer, they become non-effective when the cancer progresses to an invasive stage. Since consumption of certain dietary agents has been linked with various cancers, fruit juices have been investigated for their consistently protective effect against colon cancer. The unique biochemical composition of fruit juices is responsible for their anticancer properties. In this review, the chemo-preventive effect of fruit juices such as pomegranate and citrus juices against colon cancer are discussed. For this purpose, the bioavailability, in vitro and in vivo effects of these fruit juices on colorectal cancer are highlighted. Moreover, there is a scarcity of studies involving human trials to estimate the preventive nature of these juices against colon cancer. This review will support the need for more preclinical tests with these crude juices and their constituents in different colorectal cancer cell lines and also some epidemiological studies in order to have a better understanding and promote pomegranate and citrus juices as crusaders against colon cancer. PMID:24782614

Jaganathan, Saravana Kumar; Vellayappan, Muthu Vignesh; Narasimhan, Gayathri; Supriyanto, Eko

2014-01-01

108

Fruit Juice (Orange, Pineapple, Cranberry, Apple and Grapefruit) 1.20  

E-print Network

Beverage Selection Fruit Juice (Orange, Pineapple, Cranberry, Apple and Grapefruit) £1.20 Fairtrade, grilled back bacon and creamy brie topped with cranberry sauce on a bed of mixed salad leaves. Feta

Dixon, Peter

109

Inactivation of Mold Ascospores and Conidiospores Suspended in Fruit Juices by Pulsed Electric Fields  

Microsoft Academic Search

The inactivation ofByssochlamys fulvaconidiospores andNeosartoria fischeriascospores suspended in different fruit juices by high pulsed electric fields (PEF) was studied. A continuous coaxial treatment chamber was used to apply the treatments. The molds were exposed to exponential decay pulses (2 Hz) of different duration periods (2–3.3?s) depending on the type of fruit juice. The inactivation ofB. fulvaconidiospores depended on the treatment

Javier Raso; Mar??a Luisa Calderón; Marcela Góngora; Gustavo Barbosa-Cánovas; Barry G Swanson

1998-01-01

110

Nisin based stabilization of novel fruit and vegetable functional juices containing bacterial cellulose at ambient temperature.  

PubMed

The current study reports the preparation and stabilization of novel functional drinks based on fruit and vegetable juices incorporating bacterial cellulose from Acetobacter xylinum. Pineapple, musk melon, carrot, tomato, beet root and a blend juice containing 20 % each of carrot and tomato juice with 60 % beet root juice has been studied. These juices have been stabilized over a storage period of 90 days at 28 °C, by the use of nisin and maintaining a low pH circumventing the need for any chemical preservatives or refrigeration. Instrumental color values have been correlated with the pigment concentrations present in the fresh as well as stored juices. There was 36, 72 and 60 % loss of total carotenoids in the case of carrot, pineapple and musk melon juices respectively while the lycopene content remained unchanged after 90 days of storage. The betanin content decreased 37 % in the case of beetroot juice and 25 % in the case of beetroot juice blended with carrot and tomato juices. Sensory analysis has revealed a clear preference for the beetroot blended mixed juice. PMID:24876660

Jagannath, A; Kumar, Manoranjan; Raju, P S; Batra, H V

2014-06-01

111

Integrating Introductory Biology and Chemistry Laboratories: Human Metabolism of Vitamin C and Fruit Juice Analysis: An Example  

NSDL National Science Digital Library

This protocol is part of a three and a half week module called the Examination of Vitamin C(ascorbic acid), its Sources, Properties, and Metabolism. it provides anobvious connection between the disciplines of Biology and Chemistry. Presented here are protocolsfor the module components Analysis of Vitamin C in Fruit Juices and Human Metabolism of VitaminC. It includes student outlines, instructor's notes, and suggested questions for laboratory reports.

Elizabeth Godrick (Boston University; )

1997-01-01

112

Interactive neonatal gastrointestinal magnetic resonance imaging using fruit juice as an oral contrast media  

PubMed Central

Background The objective was to evaluate the use of fruit juice with an interactive inversion recovery (IR) MR pulse sequence to visualise the gastrointestinal tract. Methods We investigated the relaxation properties of 12 different natural fruit juices in vitro, to identify which could be used as oral contrast. We then describe our initial experience using an interactive MR pulse sequence to allow optimal visualisation after administering pineapple juice orally, and suppressing pre-existing bowel fluid contents, with variable TI in three adult and one child volunteer. Results Pineapple juice (PJ) had both the shortest T1 (243 ms) and shortest T2 (48 ms) of the fruit juices tested. Optimal signal differentiation between pre-existing bowel contents and oral PJ administration was obtained with TIs of between 900 and 1100 ms. Conclusion The use of an inversion recovery preparation allowed long T1 pre-existing bowel contents to be suppressed whilst the short T1 of fruit juice acts as a positive contrast medium. Pineapple juice could be used as oral contrast agent for neonatal gastrointestinal magnetic resonance imaging. PMID:25245815

2014-01-01

113

Aluminium content of drinking waters, fruit juices and soft drinks: contribution to dietary intake.  

PubMed

Concentrations of aluminium in drinking waters (tap water, still mineral water and sparkling mineral water), fruit juices and soft drinks were determined using graphite furnace atomic absorption spectrometry (GFAAS) of samples processed with a HNO3-V205 acid digestion pre-treatment. In water samples, aluminium was determined directly. We verified the sensitivity, accuracy and precision of the method and ruled out matrix interferences. In analysed samples, aluminium values ranged from 4.2 to 165.3 microg/l in drinking water (n=41), from 49.3 to 1,144.6 microg/l in fruit juices (n=47), and from 44.6 to 1053.3 microg/l in soft drinks (n=88). According to the type of container (glass or can) statistically significant differences (P<0.01) have been demonstrated. Considering the mean daily individual consumption of these beverages in Spain, the daily dietary intake of Al supplied by this source is estimated as 156 microg/person/day. This study contributes new data on the Al content of a variety of foods and beverages in Spain and to estimate reliably the total dietary intake of aluminium. PMID:12146520

López, Francisco F; Cabrera, Carmen; Lorenzo, M Luisa; López, M Carmen

2002-06-26

114

Chromium levels in potable water, fruit juices and soft drinks: influence on dietary intake.  

PubMed

Potable water, fruit juices and soft drinks are some of the most widespread beverages in the habitual diet, and they can contribute to chromium dietary intake. We determined the concentration of chromium in 90 different samples of beverages widely consumed in Spain. Graphite furnace atomic absorption spectrometry was used to analyze samples processed with a HNO3-V2O5 acid digestion pretreatment. In water samples Cr was directly determined. We verified the sensitivity, accuracy and precision of the method and ruled out matrix interferences. In analyzed samples, chromium values ranged from not detectable to 11.80 micrograms/l in potable water, from not detectable to 17.60 micrograms/l in fruit juices and from 3.60 to 60.50 micrograms/l in soft drinks. The chromium levels we encountered are low and the contribution of non-alcoholic beverages to dietary intake of this element, have been estimated to be 0.41 microgram/day in the common Spanish diet. PMID:10588071

García, E M; Cabrera, C; Sánchez, J; Lorenzo, M L; López, M C

1999-10-29

115

Sequential injection fluorimetric determination of Sn in juices of canned fruits.  

PubMed

The present work describes the development of a fast and robust sequential injection fluorimetric procedure for the determination of Sn in juices of canned fruits. The developed automatic methodology is based on the complexation of Sn with 8-hydroxyquinoline-5-sulfonic acid (HQSA) to form a fluorimetric product (lambda(exc)=354 nm; lambda(em)=510 nm). The influence of dimethylsulfoxide (DMSO) and cetylpyridinium bromide (CPB) on the sensitivity of the fluorimetric determination was evaluated. Linear calibration plots were obtained for Sn concentrations between 1 and 10 mg L(-1), with a detection limit of 0.38 mg L(-1). In each analytical cycle 0.006 mg of HQSA and 0.47 mg of CPB were consumed and 1.5 mL of effluent was generated. The developed methodology was applied to the determination of Sn in juices of canned fruits and the results complied with those furnished by an electrothermal atomic absorption spectrometry comparison procedure, with relative deviations lower than 5.2%. The automatic procedure exhibited good precision (R.S.D.<1.4%) and the sampling rate was about 70 determinations per hour. PMID:19615516

Morte, Elane S Boa; Korn, Maria Graças A; Saraiva, M Lúcia M F S; Lima, José L F C; Pinto, Paula C A G

2009-09-15

116

Optimization of spray drying process for developing seabuckthorn fruit juice powder using response surface methodology.  

PubMed

The response surface methodology was used to optimize the spray drying process for development of seabuckthorn fruit juice powder. The independent variables were different levels of inlet air temperature and maltodextrin concentration. The responses were moisture, solubility, dispersibility, vitamin C and overall color difference value. Statistical analysis revealed that independent variables significantly affected all the responses. The Inlet air temperature showed maximum influence on moisture and vitamin C content, while the maltodextrin concentration showed similar influence on solubility, dispersibility and overall color difference value. Contour plots for each response were used to generate an optimum area by superimposition. The seabuckthorn fruit juice powder was developed using the derived optimum processing conditions to check the validity of the second order polynomial model. The experimental values were found to be in close agreement to the predicted values and were within the acceptable limits indicating the suitability of the model in predicting quality attributes of seabuckthorn fruit juice powder. The recommended optimum spray drying conditions for drying 100 g fruit juice slurry were inlet air temperature and maltodextrin concentration of 162.5 °C and 25 g, respectively. The spray dried juice powder contains higher amounts of antioxidants viz., vitamin C, vitamin E, total carotenoids, total anthocyanins and total phenols when compared to commercial fruit juice powders and they are also found to be free flowing without any physical alterations such as caking, stickiness, collapse and crystallization by exhibiting greater glass transition temperature. PMID:25477639

Selvamuthukumaran, Meenakshisundaram; Khanum, Farhath

2014-12-01

117

Social Support Is a Primary Influence on Home Fruit, 100% Juice, and Vegetable Availability  

Technology Transfer Automated Retrieval System (TEKTRAN)

Children tend to eat more fruit and vegetables when more are available in the home. We proposed and tested a model that predicts the availability at home (hereinafter termed "home availability") of fruit, 100% juice, and vegetables, using new measures of frequency of food shopping, purchase, and com...

118

Comparative evaluation of some macro- and micro-element and heavy metal contents in commercial fruit juices.  

PubMed

Micro- and macro-element contents of several commercial fruit juices purchased from marked were determined by inductively coupled plasma atomic emission spectroscopy. Among the minor elements determined, Zn, Cu, Mn, Mo, Co, Cd and Ni were found to be lover. Major mineral contents of fruit juices were established as Ca, K, Mg and P. The potassium contents of fruit juices were determined at the higher levels. K contents of fruit juices ranged between 475 mg/kg (B apricot) and 1478 mg/kg (B peach). In addition while Ca contents of fruit juices change between 19.3 mg/kg (E cherry) and 81.8 mg/kg (C orange), Mg contents ranged at the levels between 23.7 mg/kg (A apricot) and 65.4 mg/kg (D orange). Generally Ca and contents of peach, orange and apricot juices that belong to A and D companies were determined at the high levels. PMID:21915599

Harmankaya, Mustafa; Gezgin, Sait; Ozcan, Mehmet Musa

2012-09-01

119

Patulin and its dietary intake by fruit juice consumption in Iran.  

PubMed

A survey was conducted to determine levels and dietary intake of patulin (PAT) from fruit juices consumed in Iran. PAT content was determined using high performance liquid chromatography-diode array detection in 161 samples of fruit juices including apple, pineapple, pear, peach, pomegranate and white and red grape juices. Results revealed the presence of PAT in 16.1% of the samples examined, ranging from 5 to 190.7 µg/kg. Average and median PAT content in positive samples was 34.5 and 18.5 µg/kg, respectively. PAT concentration in 2.5% of the samples was higher than the maximum limit as set by European regulations for PAT in fruit products (50 µg/kg). Estimated daily intake of PAT by fruit juice was 16.4, 45.9 and 74.6 ng/kg bw/day for Iranian adults, children and babies, respectively. The results of this study showed that PAT does not seem to be a problem in fruit-based drinks commercialised in Iran, except for apple juice. PMID:25494337

Rahimi, Ebrahim; Rezapoor Jeiran, Masoome

2015-03-01

120

Great heterogeneity of commercial fruit juices to induce endothelium-dependent relaxations in isolated porcine coronary arteries: role of the phenolic content and composition.  

PubMed

Abstract Since polyphenol-rich products such as red wine, grape juice, and grape extracts have been shown to induce potent endothelium-dependent relaxations, we have evaluated whether commercial fruit juices such as those from berries are also able to induce endothelium-dependent relaxations of isolated coronary arteries and, if so, to determine whether this effect is related to their phenolic content. Among the 51 fruit juices tested, 2/12 grape juices, 3/7 blackcurrant juices, 4/5 cranberry juices, 1/6 apple juices, 0/5 orange juices, 2/6 red fruit and berry juices, 3/6 blends of red fruit juices, and 0/4 non-red fruit juices were able to induce relaxations achieving more than 50% at a volume of 1%. The active fruit juices had phenolic contents ranging from 0.31 to 1.86?g GAE/L, which were similar to those of most of the less active juices with the exception of one active grape juice (2.14?g GAE/L) and one active blend of red fruit juices (3.48?g GAE/L). Altogether, these findings indicate that very few commercial fruit juices have the ability to induce potent endothelium-dependent relaxations, and that this effect is not related to their quantitative phenolic content, but rather to their qualitative phenolic composition. PMID:25009961

Auger, Cyril; Pollet, Brigitte; Arnold, Cécile; Marx, Céline; Schini-Kerth, Valérie B

2015-01-01

121

Targeting excessive free radicals with peels and juices of citrus fruits: Grapefruit, lemon, lime and orange  

Microsoft Academic Search

A comparative study between the antioxidant properties of peel (flavedo and albedo) and juice of some commercially grown citrus fruit (Rutaceae), grapefruit (Citrus paradisi), lemon (Citrus limon), lime (Citrus×aurantiifolia) and sweet orange (Citrus sinensis) was performed. Different in vitro assays were applied to the volatile and polar fractions of peels and to crude and polar fraction of juices: 2,2-diphenyl-1-picrylhydrazyl (DPPH)

Rafaela Guimarães; Lillian Barros; João C. M. Barreira; Ana Maria Carvalho; Isabel C. F. R. Ferreira

2010-01-01

122

Production of probiotic cabbage juice by lactic acid bacteria  

Microsoft Academic Search

Research was undertaken to determine the suitability of cabbage as a raw material for production of probiotic cabbage juice by lactic acid bacteria (Lactobacillus plantarum C3, Lactobacillus casei A4, and Lactobacillus delbrueckii D7). Cabbage juice was inoculated with a 24-h-old lactic culture and incubated at 30°C. Changes in pH, acidity, sugar content, and viable cell counts during fermentation under controlled

Kyung Young Yoon; Edward E. Woodams; Yong D. Hang

2006-01-01

123

Control of Alicyclobacillus acidoterrestris in fruit juices by a newly discovered bacteriocin.  

PubMed

Alicyclobacillus acidoterrestris is one of the most spoilage-causing bacteria in fruit juices. Control of A. acidoterrestris in fruit juices by bificin C6165 (Pei et al. in J Appl Microbiol 114(5):1273-1284, 2013), a bacteriocin produced by Bifidobacterium animalis subsp. animalis CICC 6165, was described in this study. Activity spectrum of bificin C6165 was investigated and sixteen strains of A. acidoterrestris were sensitive to bificin C6165 in diluted Apple Juices. In the commercial fruit juices, vegetative cells of A. acidoterrestris were inactivated by bificin C6165 at 40 ?g/ml. The inhibitory effect of bificin C6165 was better at lower pH (pH 3.5) and at a higher temperature of 45 °C. Furthermore, electron microscopy examination of the vegetative cells treated with bacteriocin revealed substantial cell damage and bacterial lysis. The result suggested that primary mode of action of bificin C6165 was most probably due to pore formation. Although no significantly activity of bificin C6165 was observed against the endospores of A. acidoterrestris in commercial apple juice, the addition of bacteriocin contributed to the reduction of the thermal resistance of A. acidoterrestris spores. Additionally, encapsulation of bificin C6165 with Ca-alginate gel was investigated. Encapsulation of bificin C6165 provided a promising method to control A. acidoterrestris in food juice industry. PMID:24081910

Pei, Jinjin; Yue, Tianli; Yuan, Yahong

2014-03-01

124

NMR-Based Multi Parametric Quality Control of Fruit Juices: SGF Profiling  

PubMed Central

With SGF Profiling™ we introduce an NMR-based screening method for the quality control of fruit juices. This method has been developed in a joint effort by Bruker BioSpin GmbH and SGF International e.V. The system is fully automated with respect to sample transfer, measurement, data analysis and reporting and is set up on an Avance 400 MHz flow-injection NMR spectrometer. For each fruit juice a multitude of parameters related to quality and authenticity are evaluated simultaneously from a single data set acquired within a few minutes. This multimarker/multi-aspect NMR screening approach features low cost-per-sample and is highly competitive with conventional and targeted fruit juice quality control methods. PMID:22253974

Spraul, Manfred; Schütz, Birk; Rinke, Peter; Koswig, Susanne; Humpfer, Eberhard; Schäfer, Hartmut; Mörtter, Monika; Fang, Fang; Marx, Ute C.; Minoja, Anna

2009-01-01

125

Use of electronic tongue and nose sensors to differentiate between juice from greening (Huanglongbing) and healthy fruit  

Technology Transfer Automated Retrieval System (TEKTRAN)

In 2007 and 2008, consumer and descriptive sensory analyses were made of juice from fruit harvested from healthy and Huanglongbing (HLB) affected trees. Differences were sometimes found for flavor, mainly for juice from HLB fruit symptomatic for the disease (small, green, asymmetrical shape) with de...

126

Inhibition of nonenzymatic protein glycation by pomegranate and other fruit juices.  

PubMed

The nonenzymatic glycation of proteins and the formation of advanced glycation endproducts in diabetes leads to the crosslinking of proteins and disease complications. Our study sought to demonstrate the effect of commonly consumed juices (pomegranate, cranberry, black cherry, pineapple, apple, and Concord grape) on the fructose-mediated glycation of albumin. Albumin glycation decreased by 98% in the presence of 10 ?L of pomegranate juice/mL; other juices inhibited glycation by only 20%. Pomegranate juice produced the greatest inhibition on protein glycation when incubated at both the same phenolic concentration and the same antioxidant potential. Both punicalagin and ellagic acid significantly inhibited the glycation of albumin by ~90% at 5 ?g/mL. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis revealed that pomegranate, but not apple juice, protected albumin from modification. These results demonstrate that pomegranate juice and two of its major constituents are potent inhibitors of fructose-mediated protein glycation. PMID:24433074

Dorsey, Pamela Garner; Greenspan, Phillip

2014-04-01

127

The carbon isotopes ratio and trace metals content determinations in some Transylvanian fruit juices  

NASA Astrophysics Data System (ADS)

This work presents a preliminary study on the carbon isotope signature and trace metal content investigated on the soil-plant-fruit pulp chain. The samples were collected from two Transylvanian areas namely Alba and Salaj. The average value of the ?13C at the soil surface was around ?13C ? -27%° and important differences of the ?13C values between the two studied areas were not observed. Meanwhile, differences between fruit pulp of grape juice and the pulp of pear juice relived a difference of about 1.5%° for ?13C values.

Dehelean, A.; Magdas, D. A.; Cristea, G.

2012-02-01

128

[Natural mineral and spring waters and fruit juices as food sources of silicon].  

PubMed

Beverages especially mineral waters are considered as one of the best nutritional sources of silicon. The aim of this work was to determine the silicon content in bottled mineral and spring waters, as well as in orange, apple, grapefruit and mixed fruit juices available on the market. The electrothermal atomic absorption spectrometry (GF-AAS) was used for the silicon determination. The silicon levels in mineral waters ranged from 3.33 - 30.05 mg Si/dm3, in spring waters ranged from 3.66- 11.23 mg/dm3, and in fruit juices ranged from 0.21- 1.93 mg/100g. PMID:22171519

Prescha, Anna; Zab?ocka, Katarzyna; Naduk, Joanna; Grajeta, Halina

2011-01-01

129

21 CFR 146.148 - Reduced acid frozen concentrated orange juice.  

Code of Federal Regulations, 2010 CFR

...2010-04-01 false Reduced acid frozen concentrated orange juice. 146.148 Section 146.148 Food and Drugs... § 146.148 Reduced acid frozen concentrated orange juice. (a) Reduced acid frozen concentrated orange...

2010-04-01

130

Bioavailability of ellagic acid in human plasma after consumption of ellagitannins from pomegranate (Punica granatum L.) juice  

Microsoft Academic Search

Background: Ellagic acid (EA) and hydrolyzable ellagitannins (ETs) are dietary polyphenols found in fruits and nuts and implicated with potent antioxidant, anticancer and antiatherosclerotic biological properties. Unfortunately, there are no reports on the bioavailability studies of EA or ETs in the human body. We conducted in vivo studies whereby a human subject consumed pomegranate juice (PJ) (180 ml) containing EA

Navindra P. Seeram; Rupo Lee; David Heber

131

Bioavailability of ellagic acid in human plasma after consumption of ellagitannins from pomegranate ( Punica granatum L.) juice  

Microsoft Academic Search

Background: Ellagic acid (EA) and hydrolyzable ellagitannins (ETs) are dietary polyphenols found in fruits and nuts and implicated with potent antioxidant, anticancer and antiatherosclerotic biological properties. Unfortunately, there are no reports on the bioavailability studies of EA or ETs in the human body. We conducted in vivo studies whereby a human subject consumed pomegranate juice (PJ) (180 ml) containing EA

Navindra P. Seeram; Rupo Lee; David Heber

2004-01-01

132

Total oxidant scavenging capacities of common European fruit and vegetable juices.  

PubMed

The total oxidant scavenging capacity (TOSC) assay in a modified and automated version was applied for a comparative and detailed survey of the antioxidant capacities of 14 common European fruit and vegetable juices (ACE, apple, beetroot, blueberry, carrot, elderberry, lemon, lingonberry, multivitamin, orange, pink grapefruit, sauerkraut, and tomato juices as well as sour cherry nectar). The juices were ranked according to their scavenging capacity against the three reactive oxygen species (ROS) peroxyl and hydroxyl radicals and peroxynitrite. These ROS are of physiological and technological relevance and cover a broad range of reactivity. Nonlinear correlations between concentrations of all studied samples and antioxidant capacity were taken into account for the assessment of the results. Due to the more complex assay design, results are only partially in accordance with those of the literature. Because of its outstanding TOSC values against two of the three ROS, lingonberry juice deserves special attention. PMID:15631516

Lichtenthäler, Ramona; Marx, Friedhelm

2005-01-12

133

Profound hypoglycemia-?nduced by vaccinium corymbosum juice and laurocerasus fruit.  

PubMed

An emergency intervention was performed in a 75-year-old male patient with hypoglycemic attack and blackout. Although he was diagnosed with prediabetes before 2 years, he did not take any anti-diabetic drug or follow dietary advice. He drank Vaccinium corymbosum L (VC) juice daily with a belief that it increases sexual potency. Before the development of hypoglycemia, the patient had consumed about 500 ml VC juice in addition to eating 200-300 gram of Laurocerasus officinalis (LO) fruit. The measured plasma glucose (PG) level during loss of consciousness was 30 mg/dl. The profound hypoglycemia may be an unexpected side effect of an interaction between the chemical compositions of the two plants, occurred as a result of LO fruit intake that may have a strong PG-lowering effect or related to excessive intake of VC juice. Both plants may be considered in the alternative treatment of diabetes. PMID:25097289

Aktan, Ahmet Hamdi; Ozcelik, Abdullah; Cure, Erkan; Cure, Medine Cumhur; Yuce, Suleyman

2014-01-01

134

Profound hypoglycemia-?nduced by vaccinium corymbosum juice and laurocerasus fruit  

PubMed Central

An emergency intervention was performed in a 75-year-old male patient with hypoglycemic attack and blackout. Although he was diagnosed with prediabetes before 2 years, he did not take any anti-diabetic drug or follow dietary advice. He drank Vaccinium corymbosum L (VC) juice daily with a belief that it increases sexual potency. Before the development of hypoglycemia, the patient had consumed about 500 ml VC juice in addition to eating 200-300 gram of Laurocerasus officinalis (LO) fruit. The measured plasma glucose (PG) level during loss of consciousness was 30 mg/dl. The profound hypoglycemia may be an unexpected side effect of an interaction between the chemical compositions of the two plants, occurred as a result of LO fruit intake that may have a strong PG-lowering effect or related to excessive intake of VC juice. Both plants may be considered in the alternative treatment of diabetes. PMID:25097289

Aktan, Ahmet Hamdi; Ozcelik, Abdullah; Cure, Erkan; Cure, Medine Cumhur; Yuce, Suleyman

2014-01-01

135

HYPERSPECTRAL DIFFUSE REFLECTANCE FOR DETERMINATION OF THE OPTICAL PROPERTIES OF MILK AND FRUIT AND VEGETABLE JUICE  

Technology Transfer Automated Retrieval System (TEKTRAN)

Absorption and reduced scattering coefficients are two fundamental optical properties for turbid biological materials. This paper presents the technique and method of using hyperspectral diffuse reflectance for fast determination of the optical properties of fruit and vegetable juices and milks. A h...

136

Microorganisms and antifungal properties associated with noni (Morinda citrifolia) fruit and fermented juice in Hawaii  

Technology Transfer Automated Retrieval System (TEKTRAN)

Noni (Morinda citrifolia), a medicinal plant grown in Hawaii and other Polynesian regions, is reportedly therapeutic for diabetes, high blood pressure, and certain types of cancer. Noni fruit often produce fermented juice that differs in chemical, physical and microbial properties. To determine ho...

137

Home fruit, juice, and vegetable pantry management and availability scales: A validation  

Technology Transfer Automated Retrieval System (TEKTRAN)

Home fruit, 100% juice, and vegetables (FJV) availability is related to increased FJV consumption by children. While FJV must be purchased for use in the home, no scales have been reported on home FJV pantry management practices. A scale for home FJV pantry management practices was generated from fo...

138

The Increased Availability and Marketing of Fruit, Juice, and Vegetables to Middle School Students Increases Consumption  

Technology Transfer Automated Retrieval System (TEKTRAN)

The objectives of this intervention were to determine whether middle school student consumption of fruit, juice, and vegetables (FJV) during school lunch would be increased by: 1) increasing FJV availability and accessibility in the middle school school lunch snack bar/a la carte line; and 2) combin...

139

A review of the relationship between 100% fruit juice consumption and weight in children and adolescents  

Technology Transfer Automated Retrieval System (TEKTRAN)

Studies assessing a relationship between consumption of 100% fruit juice by children and adolescents and weight are contradictory. The purpose of this review was to assess the 9 cross-sectional and 12 longitudinal studies that have looked at this association. Of the 9 cross-sectional studies revie...

140

Investigation on Clarified Fruit Juice Composition by Using Visible Light Micro-Raman Spectroscopy  

PubMed Central

Liquid samples of clarified apple and apricot juices at different production stages were investigated using visible light micro-Raman spectroscopy in order to assess its potential in monitoring fruit juice production. As is well-known, pectin plays a strategic role in the production of clarified juice and the possibility of using Raman for its detection during production was therefore evaluated. The data analysis has enabled the clear identification of pectin. In particular, Raman spectra of apple juice samples from washed and crushed fruits revealed a peak at 845 cm-1 (typical of pectin) which disappears in the Raman spectra of depectinised samples. The fructose content was also revealed by the presence of four peaks at 823 cm-1, 872 cm-1, 918 cm-1 and 975 cm-1. In the case of apricot juice, several Raman fingerprints of ?-carotene at 1008, 1159 and 1520 cm-1 were also highlighted. Present results resulted interesting for the exclusive use of optical methods for the quantitative determination of the above-mentioned substances in place of the biochemical assays generally used for this purpose, which are time consuming and require different chemical reagents for each of them.

Camerlingo, Carlo; Zenone, Flora; Delfino, Ines; Diano, Nadia; Mita, Damiano Gustavo; Lepore, Maria

2007-01-01

141

Analysis of flavor compounds by GC/MS after liquid-liquid extraction from fruit juices  

NASA Astrophysics Data System (ADS)

In this work we describe a rapid method for analysis of volatile profiles of several commercial fruit juices using GC/MS instrument after liquid-liquid extraction. Volatile flavor compounds have been identified based on mass spectrum obtained in EI mode. This method allows to analyses a wide range of flavor compounds (esters, aldehydes, alcohols, terpenoids) the procedure was rapid, simple and inexpensive. Moreover, by means of volatile compounds it could be possible to distinguish between juices of organic and conventional production and those with flavorings addition. More of 20 compounds were identified and quantified as relative chromatogram area taken on larges ion in mass spectrum.

Tu?a, F. D.; Moldovan, Z.; Schmutzer, G.; Magda?, D. A.; Dehelean, A.; Vlassa, M.

2012-02-01

142

21 CFR 146.148 - Reduced acid frozen concentrated orange juice.  

Code of Federal Regulations, 2012 CFR

...frozen concentrated orange juice. (a) Reduced acid frozen concentrated orange juice is the food...that the ratio of the Brix reading to the grams of acid, expressed as anhydrous citric acid, per 100 grams of juice is not less than 21...

2012-04-01

143

21 CFR 146.148 - Reduced acid frozen concentrated orange juice.  

Code of Federal Regulations, 2013 CFR

...frozen concentrated orange juice. (a) Reduced acid frozen concentrated orange juice is the food...that the ratio of the Brix reading to the grams of acid, expressed as anhydrous citric acid, per 100 grams of juice is not less than 21...

2013-04-01

144

21 CFR 146.148 - Reduced acid frozen concentrated orange juice.  

...frozen concentrated orange juice. (a) Reduced acid frozen concentrated orange juice is the food...that the ratio of the Brix reading to the grams of acid, expressed as anhydrous citric acid, per 100 grams of juice is not less than 21...

2014-04-01

145

Social support is a primary influence on home fruit, 100% juice, and vegetable availability. — Measures of the Food Environment  

Cancer.gov

Baranowski T, Watson K, Missaghian M, Broadfoot A, Cullen K, Nicklas T, Fisher J, Baranowski J, O'Donnell S. Social support is a primary influence on home fruit, 100% juice, and vegetable availability.

146

Psychosocial and demographic predictors of fruit, juice and vegetable consumption among 11-14-year-old Boy Scouts  

Technology Transfer Automated Retrieval System (TEKTRAN)

Psychosocial and demographic correlates of fruit, juice, and vegetable (FJV) consumption were investigated to guide how to increase FJV intake. Experimental design consisted of hierarchical multiple regression analysis of FJV consumption on demographics and psychosocial variables. Subjects were boys...

147

E-Nose and e-Tongue combination for improved recognition of fruit juice samples.  

PubMed

There are many important challenges related to food security analysis by application of chemical and electrochemical sensors. One critical parameter is the development of reliable tools, capable of performing an overall sensory analysis. In these systems, as much information as possible is required in relation to smell, taste and colour. Here, we investigated the possibility of using a multisensor data fusion approach, which combines an e-Nose and an e-Tongue, adept in generating combined aroma and taste profiles. In order to shed light on this concept, classification of various Tunisian fruit juices using a low-level of abstraction data fusion technique was attempted. Five tin oxide-based Taguchi Gas Sensors were applied in the e-Nose instrument and the e-Tongue was designed using six potentiometric sensors. Four different commercial brands along with eleven fruit juice varieties were characterised using the e-Nose and the e-Tongue as individual techniques, followed by a combination of the two together. Applying Principal Component Analysis (PCA) separately on the respective e-Nose and e-Tongue data, only few distinct groups were discriminated. However, by employing the low-level of abstraction data fusion technique, very impressive findings were achieved. The Fuzzy ARTMAP neural network reached a 100% success rate in the recognition of the eleven-fruit juices. Therefore, data fusion approach can successfully merge individual data from multiple origins to draw the right conclusions that are more fruitful when compared to the original single data. Hence, this work has demonstrated that data fusion strategy used to combine e-Nose and e-Tongue signals led to a system of complementary and comprehensive information of the fruit juices which outperformed the performance of each instrument when applied separately. PMID:24360446

Haddi, Z; Mabrouk, S; Bougrini, M; Tahri, K; Sghaier, K; Barhoumi, H; El Bari, N; Maaref, A; Jaffrezic-Renault, N; Bouchikhi, B

2014-05-01

148

Apple juice composition: sugar, nonvolatile acid, and phenolic profiles.  

PubMed

Apples from Michigan, Washington, Argentina, Mexico, and New Zealand were processed into juice; the 8 samples included Golden Delicious, Jonathan, Granny Smith, and McIntosh varieties. Liquid chromatography was used for quantitation of sugars (glucose, fructose, sucrose, and sorbitol), nonvolatile acids (malic, quinic, citric, shikimic, and fumaric), and phenolics (chlorogenic acid and hydroxymethylfurfural [HMF]). Other determinations included pH, 0Brix, and L-malic acid. A number of compositional indices for these authentic juices, e.g., chlorogenic acid content, total malic - L-malic difference, and the HMF:chlorogenic ratio, were at variance with recommended standards. The phenolic profile was shown to be particularly influenced by gelatin fining, with peak areas decreasing by as much as 50%. The L-malic:total malic ratio serves as a better index for presence of synthetic malic acid than does the difference between the 2 determinations. No apparent differences in chemical composition could be attributed to geographic origin. PMID:3417603

Lee, H S; Wrolstad, R E

1988-01-01

149

Evaluation of the anti-proliferative and cytostatic effect of Citrus sinensis (orange) fruit juice  

PubMed Central

Aim: This work has been designed to evaluate the anti-proliferative and cytostatic effects of Citrus sinensis (orange) fruit juice on rapidly proliferating cells. Materials and Methods: The study was carried out on the seeds of Sorghum bicolor for 72 h. The mean radicle length (mm) of the seeds was taken at 48 and 72 h. Result: The result showed that when compared with the control, methotrexate, the standard drug showed a significant (P < 0.001) anti-proliferative effect throughout the experiment. The inhibition of the radicle growth was more after 72 h (87.42%). At a dose of 5% (v/v), the juice showed a slightly significant (P < 0.05) effect affect after 72 h; however, there was no significant effect at 48 h. The juice at doses of 10% and 20% (v/v) showed a highly significant (P < 0.001) anti-proliferative effect throughout the experiment; however, the percentage inhibitions were higher at 72 h. At 72 h, the percentage inhibition for juice at 10% (v/v) was 72.37% and at 20% (v/v) was 91.96%. The concentrations of 40% and 60% (v/v) showed cytostatic effects as no appreciable growth of the radicles of the seeds was observed throughout the experiment. The percentage inhibition for 40% (v/v) was 100% and 99.72% for 48 and 72 h, respectively, while that for the juice concentration of 60% (v/v) was 100% throughout the study. Conclusion: The experiment has shown that C. sinensis fruit juice has a potential for causing both anti-proliferative and cytostatic effects on fast proliferating cells and hence cancerous cells. PMID:25298937

Chinedu, Enegide; Arome, David; Ameh, Solomon F; Ameh, Gift E

2014-01-01

150

Critical Issues Pertaining to Application of Pulsed Electric Fields in Microbial Control and Quality of Processed Fruit Juices  

Microsoft Academic Search

Pasteurisation of fruit juices is normally carried out by thermal means. Heat treatment is an efficient technology for pasteurisation,\\u000a but may also cause impairment of nutritive and sensory attributes. High-voltage pulsed electric field (PEF) treatment is a\\u000a promising non-thermal processing method for pasteurisation of liquid foods. Sensory quality of fruit juices is important for\\u000a consumers. PEF lends itself to be

Enrique Ortega-Rivas

2011-01-01

151

A New Approach to Predict Acidity of Bayberry Juice by Using Vis\\/Near Infrared Spectroscopy  

Microsoft Academic Search

A total of 76 bayberry juices were collected and their spectra features were got by using a vis\\/NIR spectroscopy. One mixed algorithm was used to predict the acidity (pH) of bayberry juice with partial least squares (PLS) and artificial neural network (ANN). PLS was used to find some sensitive spectra actives to acidity in juice, before doing this, the influence

Yongni Shao; Yong He; Yidan Bao

2007-01-01

152

Effect of Aronia melanocarpa fruit juice on amiodarone-induced pneumotoxicity in rats  

PubMed Central

Background: The fruits of Aronia melanocarpa (Michx.) Elliot is extremely rich in biologically active polyphenols. Objective: We studied the protective effect of A. melanocarpa fruit juice (AMFJ) in a model of amiodarone (AD)-induced pneumotoxicity in rats. Materials and Methods: AD was instilled intratracheally on days 0 and 2 (6.25 mg/kg). AMFJ (5 mL/kg and 10 mL/kg) was given orally from day 1 to days 2, 4, 9, and 10 to rats, which were sacrificed respectively on days 3, 5, 10, and 28 when biochemical, cytological, and immunological assays were performed. Results: AMFJ antagonized AD-induced increase of the lung weight coefficient. In bronchoalveolar lavage fluid, AD increased significantly the protein content, total cell count, polymorphonuclear cells, lymphocytes and the activity of lactate dehydrogenase, acid phosphatase and alkaline phosphatase on days 3 and 5. In AMFJ-treated rats these indices of direct toxic damage did not differ significantly from the control values. In lung tissue, AD induced oxidative stress measured by malondialdehyde content and fibrosis assessed by the hydroxyproline level. AMFJ prevented these effects of AD. In rat serum, AD caused a significant elevation of interleukin IL-6 on days 3 and 5, and a decrease of IL-10 on day 3. In AMFJ-treated rats, these indices of inflammation had values that did not differ significantly from the control ones. Conclusion: AMFJ could have a protective effect against AD-induced pulmonary toxicity as evidenced by the reduced signs of AD-induced direct toxic damage, oxidative stress, inflammation, and fibrosis. PMID:24914278

Valcheva-Kuzmanova, Stefka; Stavreva, Galya; Dancheva, Violeta; Terziev, Ljudmil; Atanasova, Milena; Stoyanova, Angelina; Dimitrova, Anelia; Shopova, Veneta

2014-01-01

153

Influence of storage temperature and time on the physicochemical and bioactive properties of roselle-fruit juice blends in plastic bottle.  

PubMed

Roselle-fruit juice blends were made from roselle extract and mango, papaya, and guava juices at the ratio of 80:20, 60:40, 40:60, and 20:80, % roselle: fruit juice, respectively. The blends were pasteurized at 82.5°C for 20 min and stored in 100 mL plastic bottles at 28 and 4°C for 6 months. The effects of storage time and temperature on physicochemical and bioactive properties were evaluated. Total soluble solids, pH, and reducing sugars increased significantly (P < 0.05) in some blends while titratable acidity decrease with increasing storage time. Vitamin C, total monomeric anthocyanins (TMA), total phenols (TPC), and antioxidant activity (ferric reducing ability of plasma, FRAP) in all roselle-fruit blends (40% roselle) decreased significantly (P < 0.05) at 28 and 4°C as storage progressed. Vitamin C in all roselle-fruit blends (40% roselle) decreased from 58-55% to 43-42% when stored at 28 and 4°C, respectively. TMA losses were 86-65% at 28°C and 75-53% at 4°C while TPC losses were 66-58% at 28°C and 51-22% at 4°C. Loss of antioxidant capacity (FRAP) was 18-46% at 28°C and 17-35% at 4°C. A principal component analysis (PCA) differentiated roselle-juice fruit blends into two clusters with two principle components PC1 and PC2, which explained 97 and 3% (blends stored at ambient temperature) and 96 and 4% (blends stored at refrigerated temperature) of the variation, respectively. PC1 differentiated roselle-guava juice blends which were characterized by vitamin C, TPC, FRAP, and pH, while PC2 from another cluster of roselle-mango and roselle-papaya juice blends and was characterized by TSS, RS, and color parameters (L* a* b*). However, TMA was the main variable with the highest effect on all roselle-fruit juice blends regardless of the storage time and temperature. PMID:24804077

Mgaya-Kilima, Beatrice; Remberg, Siv Fagertun; Chove, Bernard Elias; Wicklund, Trude

2014-03-01

154

Influence of storage temperature and time on the physicochemical and bioactive properties of roselle-fruit juice blends in plastic bottle  

PubMed Central

Roselle-fruit juice blends were made from roselle extract and mango, papaya, and guava juices at the ratio of 80:20, 60:40, 40:60, and 20:80, % roselle: fruit juice, respectively. The blends were pasteurized at 82.5°C for 20 min and stored in 100 mL plastic bottles at 28 and 4°C for 6 months. The effects of storage time and temperature on physicochemical and bioactive properties were evaluated. Total soluble solids, pH, and reducing sugars increased significantly (P < 0.05) in some blends while titratable acidity decrease with increasing storage time. Vitamin C, total monomeric anthocyanins (TMA), total phenols (TPC), and antioxidant activity (ferric reducing ability of plasma, FRAP) in all roselle-fruit blends (40% roselle) decreased significantly (P < 0.05) at 28 and 4°C as storage progressed. Vitamin C in all roselle-fruit blends (40% roselle) decreased from 58–55% to 43–42% when stored at 28 and 4°C, respectively. TMA losses were 86–65% at 28°C and 75–53% at 4°C while TPC losses were 66–58% at 28°C and 51–22% at 4°C. Loss of antioxidant capacity (FRAP) was 18–46% at 28°C and 17–35% at 4°C. A principal component analysis (PCA) differentiated roselle-juice fruit blends into two clusters with two principle components PC1 and PC2, which explained 97 and 3% (blends stored at ambient temperature) and 96 and 4% (blends stored at refrigerated temperature) of the variation, respectively. PC1 differentiated roselle-guava juice blends which were characterized by vitamin C, TPC, FRAP, and pH, while PC2 from another cluster of roselle-mango and roselle-papaya juice blends and was characterized by TSS, RS, and color parameters (L* a* b*). However, TMA was the main variable with the highest effect on all roselle-fruit juice blends regardless of the storage time and temperature. PMID:24804077

Mgaya-Kilima, Beatrice; Remberg, Siv Fagertun; Chove, Bernard Elias; Wicklund, Trude

2014-01-01

155

New Application of Shear Horizontal Surface Acoustic Wave Sensors to Identifying Fruit Juices  

NASA Astrophysics Data System (ADS)

The objective of this paper is to present a new application of shear horizontal surface acoustic wave (SH-SAW) devices on 36° rotated Y-cut X-propagating LiTaO3 for a sensing system that can identify liquid samples, such as fruit juices. Theoretical sensor sensitivity for acoustoelectric interaction with a liquid loaded on the SAW propagation surface was derived and confirmed with experimental results. The results strongly suggested that by employing SH-SAW devices with different center frequencies the sensor can recognize many liquid samples without a film coated on the substrate surface. In the experiment, the sensing system which identifies fruit juices was fabricated using three SH-SAW devices with center frequencies of 30, 50, and 100 MHz. Identification of samples, eleven kinds of fruit juices, was achieved by classification in principal component analysis and discriminant analysis. Since the SH-SAW sensor without a coating film has intrinsically good reproducibility and stability, it is effective for identification and quality control of liquid samples.

Kondoh, Jun; Shiokawa, Showko

1994-05-01

156

Hyperspectral diffuse reflectance for determination of the optical properties of milk and fruit and vegetable juices  

NASA Astrophysics Data System (ADS)

Absorption and reduced scattering coefficients are two fundamental optical properties for turbid biological materials. This paper presents the technique and method of using hyperspectral diffuse reflectance for fast determination of the optical properties of fruit and vegetable juices and milks. A hyperspectral imaging system was used to acquire spatially resolved steady-state diffuse reflectance over the spectral region between 530 and 900 nm from a variety of fruit and vegetable juices (citrus, grapefruit, orange, and vegetable) and milks with different fat levels (full, skim and mixed). The system collected diffuse reflectance in the source-detector separation range from 1.1 to 10.0 mm. The hyperspectral reflectance data were analyzed by using a diffusion theory model for semi-infinite homogeneous media. The absorption and reduced scattering coefficients of the fruit and vegetable juices and milks were extracted by inverse algorithms from the scattering profiles for wavelengths of 530-900 nm. Values of the absorption and reduced scattering coefficient at 650 nm were highly correlated to the fat content of the milk samples with the correlation coefficient of 0.990 and 0.989, respectively. The hyperspectral imaging technique can be extended to the measurement of other liquid and solid foods in which light scattering is dominant.

Qin, Jianwei; Lu, Renfu

2005-11-01

157

Sample preparation bias in carbon stable isotope ratio analysis of fruit juices and sweeteners.  

PubMed

Two sample preparation methods are commonly used for carbon stable isotope ratio analysis (SIRA). One involves combustion of the sample with oxygen at 850 degrees C; the other involves combustion of the sample with CuO in an evacuated glass tube at 550 degrees C. I observed in our laboratory that these 2 methods yield different results for sugar-based products such as fruit juices, sweeteners, and vanillin. The CuO method yields results approximately 1%. more positive than the oxygen combustion method. This bias is also observed in other laboratories, as shown in an analysis of the results of the AOAC collaborative studies of carbon SIRA of maple syrup, orange juice, honey, and honey protein. The oxygen combustion method is the AOAC method for honey, apple juice, and orange juice; both methods are incorporated into the AOAC method for maple syrup. I recommend that data generated by the CuO combustion method be appropriately corrected to yield results concordant with the official oxygen combustion method. PMID:8471867

Krueger, D A

1993-01-01

158

Flavorings as new sources of contamination by deteriogenic Alicyclobacillus of fruit juices and beverages.  

PubMed

This study aimed to report the incidence of Alicyclobacillus and Alicyclobacillus acidoterrestris in apple and pear flavorings (n=42) and to assess the effect of guaiacol-producing A. acidoterrestris strains on apple flavorings stored at 4, 20 and 45 °C. A real-time polymerase chain reaction (RT-PCR) method was used for simultaneous confirmation of alicyclobacilli. A total of six isolates were identified as A. acidoterrestris, and only one strain was not able to produce guaiacol. The storage of apple flavoring at the optimum growth temperature of A. acidoterrestris (45 °C) resulted in the reduction in the spores' counts within 30 days of storage. On the other hand, during chilling (4 °C) and ambient storage conditions (20 °C) the counts of spores that remained stable for up to 60 days. An A. acidoterrestris strain inoculated in flavoring and further added to apple juice was able to grow and produce guaiacol in high amounts between 1-7 days of storage at 30 °C. In the current study it was shown that flavorings may be contaminated by deteriogenic A. acidoterrestris strains that are able to survive during storage in a wide range of temperature for long periods and further contaminate and spoil formulated fruit juices and beverages. A novel potential source of fruit juices and beverages contamination by deteriogenic Alicyclobacillus was shown. To the best of the author's knowledge, this is the first report on the incidence and fate of Alicyclobacillus and A. acidoterrestris in flavorings. PMID:24370970

Oteiza, Juan Martin; Soto, Silvina; Alvarenga, Verônica Ortiz; Sant'Ana, Anderson S; Giannuzzi, Leda

2014-02-17

159

Assessment of fruit juice authenticity using UPLC-QToF MS: a metabolomics approach.  

PubMed

In recent years, with the growing complexity of global food supply chains and trade, food fraud, including adulteration of high value foods with cheaper substitutes, has become an increasingly important issue. A metabolomics approach can be applied to discover biomarkers that can be used to trace food adulteration. A study was undertaken to discover novel, potential biomarkers for the rapid detection of the adulteration of fruit juices with cheaper alternatives. Pineapple, orange, grapefruit, apple, clementine, and pomelo were investigated. Untargeted metabolite fingerprinting was performed by UPLC-QToF MS with multivariate data analysis. Twenty-one differential metabolites were selected, contributing to the separation between pineapple, orange and grapefruit juices, and their admixtures down to 1% adulteration level. A targeted metabolomics method was then optimised and adulteration could be detected at 1%. The results demonstrate that metabolomics has potential as a screening tool for the rapid detection of food adulteration. PMID:24262519

Jandri?, Z; Roberts, D; Rathor, M N; Abrahim, A; Islam, M; Cannavan, A

2014-04-01

160

Fruit and Vegetable Juices and Alzheimer’s Disease: The Kame Project  

PubMed Central

BACKGROUND Growing evidence suggests that oxidative damage caused by the ?-amyloid peptide in the pathogenesis of Alzheimer’s disease may be hydrogen peroxide mediated. Many polyphenols, the most abundant dietary antioxidants, possess stronger neuroprotection against hydrogen peroxide than antioxidant vitamins. METHODS We tested whether consumption of fruit and vegetable juices, containing a high concentration of polyphenols, decreases the risk of incident probable Alzheimer’s disease in the Kame Project cohort, a population-based prospective study of 1836 Japanese Americans in King County, Washington, who were dementia-free at baseline (1992–1994) and were followed through 2001. RESULTS After adjustment for potential confounders, the hazard ratio for probable Alzheimer’s disease was 0.24 (95% confidence interval [CI], 0.09–0.61) comparing subjects who drank juices at least 3 times per week with those who drank less often than once per week with a hazard ratio of 0.84 (95% CI, 0.31–2.29) for those drinking juices 1 to 2 times per week (P for trend < .01). This inverse association tended to be more pronounced among those with an apolipoprotein E?-4 allele and those who were not physically active. Conversely, no association was observed for dietary intake of vitamins E, C, or ?- carotene or tea consumption. CONCLUSIONS Fruit and vegetable juices may play an important role in delaying the onset of Alzheimer’s disease, particularly among those who are at high risk for the disease. These results may lead to a new avenue of inquiry in the prevention of Alzheimer’s disease. PMID:16945610

Dai, Qi; Borenstein, Amy R.; Wu, Yougui; Jackson, James C.; Larson, Eric B.

2008-01-01

161

Antioxidant and ?-glucosidase inhibitory activities of 40 tropical juices from Malaysia and identification of phenolics from the bioactive fruit juices of Barringtonia racemosa and Phyllanthus acidus.  

PubMed

The present study compared pH, total soluble solids, vitamin C, and total phenolic contents, antioxidant activities, and ?-glucosidase inhibitory activities of 40 fresh juices. The juice of Baccaurea polyneura showed the highest yield (74.17 ± 1.44%) and total soluble solids (32.83 ± 0.27 °Brix). The highest and lowest pH values were respectively measured from the juices of Dimocarpus longan (6.87 ± 0.01) and Averrhoa bilimbi (1.67 ± 0.67). The juice of Psidium guajava gave the highest total phenolic (857.24 ± 12.65 ?g GAE/g sample) and vitamin C contents (590.31 ± 7.44 ?g AAE/g sample). The juice of Phyllanthus acidus with moderate contents of total phenolics and vitamin C was found to exhibit the greatest scavenging (613.71 ± 2.59 ?g VCEAC/g sample), reducing (2784.89 ± 3.93 ?g TEAC/g sample), and ?-glucosidase inhibitory activities (95.37 ± 0.15%). The juice of Barringtonia racemosa was ranked second in the activities and total phenolic content. Gallic and ellagic acids, which were quantified as the major phenolics of the respective juices, are suggested to be the main contributors to the antioxidant activities. The ?-glucosidase inhibitory activity of the juices could be derived from myricetin and quercetin (that were previously reported as potent ?-glucosidase inhibitors) in the hydrolyzed juice extracts. The juice of Syzygium samarangense, which was found to be highest in metal chelating activity (82.28 ± 0.10%), also was found to have these phenolics. PMID:25198055

Sulaiman, Shaida Fariza; Ooi, Kheng Leong

2014-10-01

162

Research Note: Transfer of Natural and Artificially Inoculated Microorganisms from Orange Fruit to Fresh Juice during Extraction  

Microsoft Academic Search

Transfer of natural and inoculated microorganisms from fruit to fresh orange juice was quantified during extraction. The influences of test organisms and inoculation levels on the transfer were also evaluated. About 1.7–2.6% of total aerobic organisms and 2.3–2.6% of aciduric organisms of washed oranges were introduced to the fresh juice during extraction. Approximately 1.3–9.9% of Escherichia coli and 2.7–8.9% ofLactobacillus

Steven Pao; Craig L. Davis

2001-01-01

163

Development and validation of a capillary electrophoresis method for direct measurement of isocitric, citric, tartaric and malic acids as adulteration markers in orange juice.  

PubMed

Fruit juices each have very distinct organic acids profiles that can be used as fingerprints for establishing authenticity. A method has been developed, optimised and validated for measuring by capillary electrophoresis citric, isocitric, malic and tartaric acids as authenticity markers in orange juices, without any sample treatment other than dilution and filtration. Final conditions were phosphate buffer 200 mM, pH 7.50, -14 kV as applied potential, and 57 cm length neutral capillary. Detection was direct UV at 200 nm. Different kinds and marks of orange juice, chosen from the great variety existent in the market, were analysed and clear differences could be found between them and just pressed orange juice. PMID:10905722

Saavedra, L; García, A; Barbas, C

2000-06-01

164

Compared with the intake of commercial vegetable juice, the intake of fresh fruit and komatsuna (Brassica rapa L. var. perviridis) juice mixture reduces serum cholesterol in middle-aged men: a randomized controlled pilot study  

PubMed Central

Background Vegetables and fruits are rich in vitamins, minerals and, dietary fiber and contribute to the prevention and improvement of obesity and metabolic syndrome. However, inadequate intake of vegetable and fruit is a concern in Japan. We therefore produced a juice mixture of fresh fruit and komatsuna (Brassica rapa L. var. perviridis: B. rapa) with the aim to investigate the effects of this juice mixture on anthropometric data, blood parameters, and dietary intake differences. Methods This study was performed as a single blind and randomized controlled trial. Subjects were 16 men (mean age, 46.4?±?7.1 years), and they were divided into two groups (control group and intervention group). The intervention group consumed the juice mixture of fresh fruit and B. rapa. The control group consumed commercial vegetable juice. Subjects consumed juice twice a day throughout the weekday, for 4 weeks. We prepared both juices with an equivalent energy balance. Results Weight and body mass index (BMI) of the control group after 4 weeks were significantly increased compared with baseline values. Serum total cholesterol (T-Chol) and low-density lipoprotein cholesterol (LDL-Chol) of the intervention group after 4 weeks were significantly reduced compared with baseline values. Furthermore, intake of total vegetables and fruits were significantly increased compared with baseline values in both groups. Conclusions Both vegetable juices contributed to improved intake of total vegetables and fruit. Compared with the intake of commercial vegetable juice, the intake of fresh fruit and B. rapa juice is highly effective in reducing serum cholesterol. Short-term intake of fresh fruit and B. rapa juice was shown to enhance cholesterol metabolism. PMID:24961537

2014-01-01

165

Detection of Alicyclobacillus species in fruit juice using a random genomic DNA microarray chip.  

PubMed

This study describes a method using a DNA microarray chip to rapidly and simultaneously detect Alicyclobacillus species in orange juice based on the hybridization of genomic DNA with random probes. Three food spoilage bacteria were used in this study: Alicyclobacillus acidocaldarius, Alicyclobacillus acidoterrestris, and Alicyclobacillus cycloheptanicus. The three Alicyclobacillus species were adjusted to 2 × 10(3) CFU/ml and inoculated into pasteurized 100% pure orange juice. Cy5-dCTP labeling was used for reference signals, and Cy3-dCTP was labeled for target genomic DNA. The molar ratio of 1:1 of Cy3-dCTP and Cy5-dCTP was used. DNA microarray chips were fabricated using randomly fragmented DNA of Alicyclobacillus spp. and were hybridized with genomic DNA extracted from Bacillus spp. Genomic DNA extracted from Alicyclobacillus spp. showed a significantly higher hybridization rate compared with DNA of Bacillus spp., thereby distinguishing Alicyclobacillus spp. from Bacillus spp. The results showed that the microarray DNA chip containing randomly fragmented genomic DNA was specific and clearly identified specific food spoilage bacteria. This microarray system is a good tool for rapid and specific detection of thermophilic spoilage bacteria, mainly Alicyclobacillus spp., and is useful and applicable to the fruit juice industry. PMID:21669070

Jang, Jun Hyeong; Kim, Sun-Joong; Yoon, Bo Hyun; Ryu, Jee-Hoon; Gu, Man Bock; Chang, Hyo-Ihl

2011-06-01

166

In vitro antiproliferative, apoptotic and antioxidant activities of punicalagin, ellagic acid and a total pomegranate tannin extract are enhanced in combination with other polyphenols as found in pomegranate juice  

Microsoft Academic Search

Pomegranate (Punica granatum L.) fruits are widely consumed as juice (PJ). The potent antioxidant and anti-atherosclerotic activities of PJ are attributed to its polyphenols including punicalagin, the major fruit ellagitannin, and ellagic acid (EA). Punicalagin is the major antioxidant polyphenol ingredient in PJ. Punicalagin, EA, a standardized total pomegranate tannin (TPT) extract and PJ were evaluated for in vitro antiproliferative,

Navindra P. Seeram; Lynn S. Adams; Susanne M. Henning; Yantao Niu; Muraleedharan G. Nair; David Heber

167

In vitro antiproliferative, apoptotic and antioxidant activities of punicalagin, ellagic acid and a total pomegranate tannin extract are enhanced in combination with other polyphenols as found in pomegranate juice  

Microsoft Academic Search

Pomegranate (Punica granatum L.) fruits are widely consumed as juice (PJ). The potent antioxidant and anti-atherosclerotic activities of PJ are attributed to its polyphenols including punicalagin, the major fruit ellagitannin, and ellagic acid (EA). Punicalagin is the major antioxidant polyphenol ingredient in PJ. Punicalagin, EA, a standardized total pomegranate tannin (TPT) extract and PJ were evaluated for in vitro antiproliferative,

Navindra P. Seeram; Lynn S. Adams; Susanne M. Henning; Yantao Niu; Yanjun Zhang; Muraleedharan G. Nair; David Heber

2005-01-01

168

Effect of a health claim and personal characteristics on consumer acceptance of fruit juices with different concentrations of açaí (Euterpe oleracea Mart.).  

PubMed

This study evaluates the effect of a health claim and personal characteristics on the acceptance of two unfamiliar açaí fruit juices that have a low (40% açaí) versus a high (4% açaí) a priori overall liking. Hedonic and sensory measures as well as health- and nutrition-related attribute perceptions and purchase intention were rated before and after health information was presented. Differences in information effects due to interactions with juice type, consumer background attitudes and socio-demographics were investigated. Providing health information yielded a positive, though rather small increase, in overall liking, perceived healthiness and perceived nutritional value of both juices, as well as in their purchase intention. Sensory experiences remained predominant in the acceptance of the fruit juices, although the health claim had a stronger effect on the perceived healthiness and nutritional value of the least-liked juice. Background attitudes and socio-demographic characteristics influenced consumers' acceptance of both unfamiliar fruit juices. Health-oriented consumers were more likely to compromise on taste for an eventual health benefit, though they still preferred the best tasting juice. Consumers with a high food neophobia reported a lower liking for both unfamiliar fruit juices. Older respondents and women were more likely to accept fruit juices that claim a particular health benefit. PMID:19467277

Sabbe, Sara; Verbeke, Wim; Deliza, Rosires; Matta, Virginia; Van Damme, Patrick

2009-08-01

169

Growth of Alicyclobacillus acidoterrestris in the Hypoxic Environment of Bottled Fruit Juice.  

PubMed

Alicyclobacillus acidoterrestris, an obligate aerobe and one of the most harmful bacteria in acidic beverages, requires oxygen for growth. However, the relationship between oxygen availability and its growth has not yet been quantified. We examined the correlation between A. acidoterrestris growth and oxygen availability to determine whether A. acidoterrestris can be controlled by restricting oxygen. Airtight containers were filled with YSG broth and apple juice at various oxygen concentrations. Positive correlation (R(2)=0.9329) was observed between A. acidoterrestris growth and oxygen availability in YSG broth, and a lower but nonetheless slight correlation (R(2)=0.5604) was observed for apple juice. These results indicate that decreased oxygen availability in a container could restrict growth. As results, the addition of reducing compounds along with airtight conditions may help prevent the deterioration of beverages caused by the proliferation of A. acidoterrestris. PMID:24975412

Kinouchi, Tomoyuki; Komeda, Toshihiro; Nakanishi, Koichi; Fujita, Yasuhiro; Deuchi, Keiji

2014-01-01

170

A real-time PCR assay for the enumeration and detection of Zygosaccharomyces bailii from wine and fruit juices  

Microsoft Academic Search

Zygosaccharomyces bailii is a major food and beverage spoilage organism. Existing methods for its detection involve lengthy enrichment techniques and then the result does not always differentiate between Z. bailii and Saccharomyces cerevisiae. In this work, we developed a quantitative real-time PCR assay for the rapid detection of Z. bailii from fruit juices and wine even in the presence of

Helen Rawsthorne; Trevor G. Phister

2006-01-01

171

Journal of Insect Behavior, Vol. 16, No. 1, January 2003 ( C 2003) Efficiency of Fruit Juice Feeding in Morpho peleides  

E-print Network

feed primarily on juices of rotting fruit or fermenting tree sap (DeVries, 1987, 1988; DeVries et al-feeder and observations clearly indicate that it virtually never visits flowers for nectar (Young, 1975; DeVries, 1983, 1979; DeVries, 1983, 1988), however, detailed knowledge of the behavior during feeding and the amount

Krenn, Harald W.

172

Improved nutrient intake and diet quality with 100% fruit juice consumption in children: NHANES 2003-2006  

Technology Transfer Automated Retrieval System (TEKTRAN)

Fruit juice (FJ) consumption has recently been viewed as a sweetened beverage with little regard to its nutrient contribution to the diet. NHANES, 2003–2006, data were used to examine the association of 100% FJ consumption, with nutrient intake and diet quality in children ages 2–5 y (n equals 1,665...

173

Effect of Fruit Juice on Cholesterol and Blood Pressure in Adults: A Meta-Analysis of 19 Randomized Controlled Trials  

PubMed Central

Background The effect of fruit juice on serum cholesterol and blood pressure in humans has generated inconsistent results. We aimed to quantitatively evaluate the effect of fruit juice on serum cholesterol and blood pressure in adults. Methods We performed a strategic literature search of PubMed, EMBASE, and the Cochrane Library (updated to October, 2012) for randomized controlled trials that evaluated the effects of fruit juice on serum cholesterol and blood pressure. Study quality was assessed by using the Jadad scale. Weighted mean differences were calculated for net changes in cholesterol and blood pressure by using fixed-effects model. Prespecified subgroup and sensitivity analyses were conducted to explore the potential heterogeneity. Results Nineteen trials comprising a total of 618 subjects were included in this meta-analysis. Fruit juice consumption borderlinely reduced the diastolic blood pressure (DBP) by 2.07 mm Hg (95% CI: ?3.75, ?0.39 mm Hg; p?=?0.02), but did not show significant effects on total cholesterol (TC), high-density lipoprotein-cholesterol (HDL-C), low-density lipoprotein-cholesterol (LDL-C) concentrations or systolic blood pressure (SBP) values. A significant reduction of TC concentration was observed in low-median intake of total polyphenols group. Subgroup analyses for HDL-C and LDL-C concentrations did not show statistically significant results. No significant heterogeneity was detected for all the measures. Conclusion This meta-analysis suggested that fruit juice had a borderline significant effect on reducing DBP, but had no effect on TC, HDL-C, LDL-C concentrations or SBP. PMID:23637831

Liu, Kai; Xing, Anhui; Chen, Ka; Wang, Bin; Zhou, Rui; Chen, Shihui; Xu, Hongxia; Mi, Mantian

2013-01-01

174

Supercritical carbon dioxide-treated blood orange juice as a new product in the fresh fruit juice market  

Microsoft Academic Search

The work described here deals with the effectiveness of using high-pressure carbon dioxide treatment (HPCD) to stabilise freshly squeezed blood orange juice. Technical planning of a continuous high-pressure supercritical carbon dioxide pilot system, suitable for development on an industrial scale, was carried out in our lab. To determine the optimal operating conditions (temperature, pressure, and CO2\\/juice ratio), three different experimental

Simona Fabroni; Margherita Amenta; Nicolina Timpanaro; Paolo Rapisarda

2010-01-01

175

Food Insecurity is Related to Home Availability of Fruit, 100% Fruit Juice, and Vegetables  

Technology Transfer Automated Retrieval System (TEKTRAN)

Household food security is defined as access to enough food at all times for active, healthy living. Low food security may influence consumption because those households may lack sufficient resources to purchase more healthful items like fruit and vegetables. Because home availability is related to ...

176

Antimutagenic and antirecombinagenic activities of noni fruit juice in somatic cells of Drosophila melanogaster.  

PubMed

Noni, a Hawaiian name for the fruit of Morinda citrifolia L., is a traditional medicinal plant from Polynesia widely used for the treatment of many diseases including arthritis, diabetes, asthma, hypertension and cancer. Here, a commercial noni juice (TNJ) was evaluated for its protective activities against the lesions induced by mitomycin C (MMC) and doxorrubicin (DXR) using the Somatic Mutation and Recombination Test (SMART) in Drosophila melanogaster. Three-day-old larvae, trans-heterozygous for two genetic markers (mwh and flr3 ), were co-treated with TNJ plus MMC or DXR. We have observed a reduction in genotoxic effects of MMC and DXR caused by the juice. TNJ provoked a marked decrease in all kinds of MMC- and DXR-induced mutant spots, mainly due to its antirecombinagenic activity. The TNJ protective effects were concentration-dependent, indicating a dose-response correlation, that can be attributed to a powerful antioxidant and/or free radical scavenger ability of TNJ. PMID:23828338

Franchi, Leonardo P; Guimarães, Nilza N; De Andrade, Laise R; De Andrade, Heloísa H R; Lehmann, Maurício; Dihl, Rafael R; Cunha, Kênya S

2013-01-01

177

Hypoglycemic and Hepatoprotective Activity of Fermented Fruit Juice of Morinda citrifolia (Noni) in Diabetic Rats.  

PubMed

Morinda citrifolia is a medicinal plant used to treat diabetes and liver diseases. The fermented fruit juice of the M. Citrifolia (optical density?=?1.25) was used to study the hypoglycemic and hepatoprotective properties in diabetes-induced rats. The rats were randomly distributed into 4 groups (control, diabetic experimental, diabetic standard, and diabetic untreated) of 6 each. Diabetes was induced by administering Streptozotocin (50?mg/kg body weight). Fasting blood glucose, body mass, liver tissue glycogen content, and the extent of liver degeneration were assessed. Diabetic experimental animals were treated with M. citrifolia juice (2?ml/kg, twice a day) and diabetic standard with reference hypoglycemic drug, glibenclamide orally for 20 days. Both the groups exhibited a significant reduction in blood glucose level of 150?mg/dl ±15.88 and 125?mg/dl ±3.89, respectively, as compared to diabetic untreated with FBS?=?360.0?mg/dl ±15.81, (P < .003). On 10th day of experiment, diabetic experimental animals exhibited a decrease in body mass (10.2?g, 5.11%) which increased significantly by the 20th day (6?g, 3.0%, P < .022). Histological study of liver tissue obtained from untreated diabetic animals revealed significant fatty degeneration as compared to other three groups. The data of this study proved the hypoglycemic and hepatoprotective activity of M. citrifolia. PMID:20981320

Nayak, B Shivananda; Marshall, Julien R; Isitor, Godwin; Adogwa, Andrew

2011-01-01

178

Microbiological quality of fresh-squeezed orange juice and efficacy of fruit surface decontamination methods in microbiological quality.  

PubMed

The aims of this study were to evaluate the microbiological quality of fresh-squeezed orange juice and to reduce the microbial population by using various chemical and physical fruit surface decontamination methods. In the first step of the study, polyethylene-bottled fresh-squeezed orange juice samples purchased in Ankara, Turkey, were examined. The average aerobic plate count (APC) and coliform count (CC) varied within the ranges of 3 to 5 log CFU/ml and 1 to 4 log MPN/ml, respectively. Ten of 60 samples contained various levels of Escherichia coli, while Salmonella spp. and E. coli O157:H7 were not detected in any of the samples. Comparing the efficacy of various fruit surface decontamination methods on microbial population of oranges, the best results were obtained following two applications of submersion in boiling water and 5% H(2)O(2) solution for both the uninoculated and inoculated samples. Orange juice samples obtained from surface-inoculated and decontaminated oranges were also examined. We showed that about 17.4% of the E. coli population was transferred to orange juice after extraction, indicating the separation of microbial contaminants from fruit peel during extraction. Finally, the levels of microbial contamination occurred throughout the extraction process on the inner surfaces of a commercial juice extractor at one of the sale points investigated. Significant (P < 0.05) increases in the APC and CC were determined in surface samples of the extractor after the extraction. Surface decontamination and extraction are critical steps in fresh juice production for preventing microbial contamination. Immersion in boiling water for 0.5 min, without using any chemicals, can be offered as an effective method to reduce microbial population on orange surfaces. PMID:21819649

Bagci, Ufuk; Temiz, Ayhan

2011-08-01

179

Inhibition of acetylcholinesterase activity and Fe2+-induced lipid peroxidation in rat brain in vitro by some citrus fruit juices.  

PubMed

This study sought to characterize the effects of some citrus fruit juices (shaddock [Citrus maxima], grapefruit [Citrus paradisii], lemon [Citrus limoni], orange [Citrus sinensis], and tangerine [Citrus reticulata]) on acetylcholinesterase activity in vitro. The total phenolic content, radical scavenging abilities, and inhibition of Fe(2+)-induced malondialdehyde (MDA) production in rats brain homogenate in vitro were also assessed. Orange had significantly (P<.05) higher phenolic content than the other juices. The juices scavenged 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radicals in a dose-dependent manner with orange having the highest scavenging ability. Furthermore, the juices inhibited Fe(2+)-induced MDA production in rat brain homogenate in a dose-dependent manner with shaddock having the highest inhibitory ability. Acetylcholinesterase activity was also inhibited in vitro by the juices in a dose-dependent manner. The inhibition of acetylcholinesterase activity and antioxidant properties of the citrus juices could make them a good dietary means for the management of Alzheimer's disease. PMID:22400910

Ademosun, Ayokunle O; Oboh, Ganiyu

2012-05-01

180

Use of a multivariate approach to assess the incidence of Alicyclobacillus spp. in concentrate fruit juices marketed in Argentina: results of a 14-year survey.  

PubMed

The purpose of this study was to determine the incidence of Alicyclobacillus spp. in fruit/vegetable juices (concentrated pulps and clarified and non-clarified juices) marketed in Argentina between 1996 and 2009. The presence of Alicyclobacillus was determined in a total of 8556 samples of fruit and vegetable juices (apple, pear, grape, peach, blend of juices, tangerine, pineapple, orange, mango, plum, guava, apricot, lemon, banana, kiwi, carrot, strawberry, grapefruit, and beetroot) collected in seven Argentinean provinces. Multiple factor analysis (MFA) was carried out on a data matrix that contained the percentage of positive samples, type of juice, raw material and production year. Except for kiwi and orange, Alicyclobacillus was found in juices from all the evaluated raw materials. The highest percentage of positive samples was found for beetroot, strawberry, banana, peach, mango, carrot and plum juices. The percentage of positive samples for these juices ranged from 100% to 24%. Furthermore, the application of multivariate techniques provided an insight on the relationship between the incidence of Alicyclobacillus and production variables. This approach enabled the identification of the most relevant variables that increased the percentage of positive samples among the juices, which could help in developing strategies to avoid the incidence of this bacterium. By means of hierarchical cluster analysis seven groups (clusters) of juices which showed different percentages of positive samples for Alicyclobacillus spp. were identified. This analysis showed that pineapple, peach, strawberry, mango and beetroot juices had higher rates of positivity for Alicyclobacillus than the rest of the evaluated juices. MFA analysis also showed that some clear relationships could be highlighted between the percentage of samples positive for Alicyclobacillus and five types of fruit juices (strawberry, beetroot, grapefruit, pineapple and mango). It was observed that a large proportion of juices produced in 2000, 2005 and 2008 were located in clusters with higher incidence of Alicyclobacillus spp., whereas a larger proportion of clarified concentrate juice and concentrate pulp samples showed higher probability of incidence of Alicyclobacillus in these products. Data presented in this study brings a contribution to the ecology of Alicyclobacillus in fruit/vegetable juices marketed in Argentina. This information would be useful to enhance the microbiological stability of fruit juices regarding the presence of Alicyclobacillus spp. PMID:21962940

Oteiza, Juan Martìn; Ares, Gastón; Sant'Ana, Anderson S; Soto, Silvina; Giannuzzi, Leda

2011-12-01

181

Glutathione and cinnamic acid: natural dietary components used in preventing the process of browning by inhibition of Polyphenol Oxidase in apple juice.  

PubMed

Consumer demands for 'freshness' in processed foods has been given increasing attention by food processing industries by searching for minimally processed products. Polyphenol Oxidase (PPO) mediated browning is a major cause of undesirable flavors and nutritional losses in fruit juices. Here the anti-browning efficiency of glutathione (GSH, reduced form) and cinnamic acid (CA) in apple juice is evaluated. It was observed that the rate of the browning reaction could be efficiently delayed using GSH and CA, which act as inhibitors of PPO. Kinetic studies confirm that GSH and CA are non-competitive and competitive inhibitors of PPO respectively. PMID:15449733

Gacche, R N; Warangkar, S C; Ghole, V S

2004-04-01

182

Stability of Ascorbic Acid in Commercially Available Orange Juices  

Microsoft Academic Search

Objective To compare the vitamin C content of reconstituted frozen orange juice concentrates at preparation to that of ready-to-drink orange juices purchased 4 to 5 weeks from expiration.Design Juices were unsealed and analyzed for reduced and oxidized vitamin C content at the time of purchase and reanalyzed 3 times weekly for 4 to 5 weeks. Same-lot samples of the ready-to-drink

Carol S Johnston; D. L Bowling

2002-01-01

183

27 CFR 24.184 - Use of volatile fruit-flavor concentrate.  

Code of Federal Regulations, 2010 CFR

...removed. Juice, concentrated fruit juice, or must processed at a concentrate...to be pure juice, concentrated fruit juice, or must even though volatile...added to the juice, concentrated fruit juice, or must (or in the case...

2010-04-01

184

21 CFR 146.114 - Lemon juice.  

Code of Federal Regulations, 2012 CFR

...Fruit Juices and Beverages § 146.114 Lemon juice. (a) Identity —(1) Description. Lemon juice is the unfermented juice, obtained by mechanical process, from sound, mature lemons (Citrus limon (L.) Burm....

2012-04-01

185

21 CFR 146.114 - Lemon juice.  

Code of Federal Regulations, 2013 CFR

...Fruit Juices and Beverages § 146.114 Lemon juice. (a) Identity —(1) Description. Lemon juice is the unfermented juice, obtained by mechanical process, from sound, mature lemons (Citrus limon (L.) Burm....

2013-04-01

186

21 CFR 146.114 - Lemon juice.  

...Fruit Juices and Beverages § 146.114 Lemon juice. (a) Identity —(1) Description. Lemon juice is the unfermented juice, obtained by mechanical process, from sound, mature lemons (Citrus limon (L.) Burm....

2014-04-01

187

21 CFR 146.114 - Lemon juice.  

Code of Federal Regulations, 2011 CFR

...Fruit Juices and Beverages § 146.114 Lemon juice. (a) Identity —(1) Description. Lemon juice is the unfermented juice, obtained by mechanical process, from sound, mature lemons (Citrus limon (L.) Burm....

2011-04-01

188

The application of NMR and MS methods for detection of adulteration of wine, fruit juices, and olive oil. A review.  

PubMed

This review covers two important techniques, high resolution nuclear magnetic resonance (NMR) spectroscopy and mass spectrometry (MS), used to characterize food products and detect possible adulteration of wine, fruit juices, and olive oil, all important products of the Mediterranean Basin. Emphasis is placed on the complementary use of SNIF-NMR (site-specific natural isotopic fractionation nuclear magnetic resonance) and IRMS (isotope-ratio mass spectrometry) in association with chemometric methods for detecting the adulteration. PMID:12819845

Ogrinc, N; Kosir, I J; Spangenberg, J E; Kidric, J

2003-06-01

189

Home fruit, juice, and vegetable pantry management and availability scales: a validation. — Measures of the Food Environment  

Cancer.gov

Home fruit, 100% juice, and vegetables (FJV) availability is related to increased FJV consumption by children. While FJV must be purchased for use in the home, no scales have been reported on home FJV pantry management practices. A scale for home FJV pantry management practices was generated from focus group discussions with diverse 162 food shoppers. A commonly used scale of home FJV availability was also assessed.

190

Optical evaluation of deposition thickness and measurement of permeate flux enhancement of simulated fruit juice in presence of turbulence promoters  

Microsoft Academic Search

Ultrafiltration of simulated fruit juice (pectin and sucrose) is performed in continuous cross-flow mode with an organic ultrafiltration membrane (poly phenylene ethersulfone, PPE 30) of 30K molecular weight cut off. The permeate fluxes are measured under different operating conditions of pressure, cross-flow velocity and pectin concentration. Significant enhancement of permeate flux is achieved by incorporation of straight cylindrical promoters placed

Srimanta Pal; Swati Ambastha; Timir Baran Ghosh; Sirshendu De; Sunando DasGupta

2008-01-01

191

An immunomodulatory polysaccharide-rich substance from the fruit juice of Morinda citrifolia (noni) with antitumour activity  

Microsoft Academic Search

The fruit juice of Morinda citrifolia (noni) contains a polysaccharide-rich substance (noni-ppt) with anti- tumour activity in the Lewis lung (LLC) peritoneal carcinomatosis model. Therapeutic administration of noni-ppt significantly enhanced the duration of survival of inbred syngeneic LLC tumour bearing mice. It did not exert significant cytotoxic effects in an adapted culture of LLC cells, LLC1, but could activate peritoneal

Anne Hirazumi; Eiichi Furusawa

1999-01-01

192

Analysis of Mineral and Heavy Metal Content of Some Commercial Fruit Juices by Inductively Coupled Plasma Mass Spectrometry  

PubMed Central

The presence of potentially toxic elements and compounds in foodstuffs is of intense public interest and thus requires rapid and accurate methods to determine the levels of these contaminants. Inductively coupled plasma mass spectrometry is a powerful tool for the determination of metals and nonmetals in fruit juices. In this study, 21 commercial fruit juices (apple, peach, apricot, orange, kiwi, pear, pineapple, and multifruit) present on Romanian market were investigated from the heavy metals and mineral content point of view by ICP-MS. Our obtained results were compared with those reported in literature and also with the maximum admissible limit in drinking water by USEPA and WHO. For Mn the obtained values exceeded the limits imposed by these international organizations. Co, Cu, Zn, As, and Cd concentrations were below the acceptable limit for drinking water for all samples while the concentrations of Ni and Pb exceeded the limits imposed by USEPA and WHO for some fruit juices. The results obtained in this study are comparable to those found in the literature. PMID:24453811

Dehelean, Adriana; Magdas, Dana Alina

2013-01-01

193

Analysis of mineral and heavy metal content of some commercial fruit juices by inductively coupled plasma mass spectrometry.  

PubMed

The presence of potentially toxic elements and compounds in foodstuffs is of intense public interest and thus requires rapid and accurate methods to determine the levels of these contaminants. Inductively coupled plasma mass spectrometry is a powerful tool for the determination of metals and nonmetals in fruit juices. In this study, 21 commercial fruit juices (apple, peach, apricot, orange, kiwi, pear, pineapple, and multifruit) present on Romanian market were investigated from the heavy metals and mineral content point of view by ICP-MS. Our obtained results were compared with those reported in literature and also with the maximum admissible limit in drinking water by USEPA and WHO. For Mn the obtained values exceeded the limits imposed by these international organizations. Co, Cu, Zn, As, and Cd concentrations were below the acceptable limit for drinking water for all samples while the concentrations of Ni and Pb exceeded the limits imposed by USEPA and WHO for some fruit juices. The results obtained in this study are comparable to those found in the literature. PMID:24453811

Dehelean, Adriana; Magdas, Dana Alina

2013-01-01

194

Effect of sample preparation procedure for the determination of As, Sb and Se in fruit juices by HG-ICP-OES.  

PubMed

Various sample preparation procedures for the simultaneous determination of As, Sb and Se in fruit juices by hydride generation inductively coupled plasma optical emission spectrometry (HG-ICP-OES) were examined. Applicability of total wet digestion with HNO3/H2O2, partial decomposition (solubilisation in aqua regia), 1:1 dilution with 2% (v/v) HNO3 and direct analysis were evaluated. Hydrides were generated in the reaction of an acidified sample with NaBH4 after pre-reduction with KI-ascorbic acid for total As and Sb, and boiling with HCl for total Se. Best results, i.e. limits of detection (LODs) of 0.51-0.73 ng mL(-1), precision (RSD) within 1.7-3.6% and recoveries for spiked samples between 101% and 106% were found using aqua regia treatment. This procedure simplifying and improving sample preparation step prior to As, Sb and Se measurements in fruit juices by HG-ICP-OES, thus could be adequate for the routine analysis in terms of the quality control of these drinks. PMID:24767075

Welna, Maja; Szymczycha-Madeja, Anna

2014-09-15

195

Evaluation of Escherichia coli O157:H7 in apple juice with Cornus fruit (Cornus officinalis Sieb. et Zucc.) extract by conventional media and thin agar layer method.  

PubMed

Escherichia coli O157:H7 survival in apple juice supplemented with Cornus fruit (Cornus officinalis Sieb. et Zucc.) extract was studied. Inoculated samples with or without Cornus fruit extract were kept at 21 and 7 degrees C. Microbial analysis was conducted on days 0, 1, 3, 5, and 7. MacConkey sorbitol agar (MSA), tryptic soy agar (TSA), and thin agar layer (TAL) medium were used to compare the recovery of bacteria stressed under combination treatment. Influence of temperature, storage time, and Cornus fruit on survival of cells was evaluated. The most dramatic reduction of E. coli O157:H7 was observed in apple juice with Cornus fruit extract at 21 degrees C. At 7 degrees C, E. coli O157:H7 was reduced by 2.3logcfu/ml in the apple juice with Cornus fruit extract compared to the control sample on day 7. TAL and TSA were more efficient than MSA. Cornus fruit extract can be used in combination with temperature and storage time controls to inactivate E. coli O157:H7 in apple juice. This study has shown that TAL is a viable method of recovering and differentiating injured microorganisms and apple juice supplemented with Cornus fruit has potential as a value-added beverage with antimicrobial effects and potential health benefits. PMID:17993394

Wu, Vivian C H; Qiu, Xujian; Peggy Hsieh, Y-H

2008-02-01

196

Effect of Fruit Juice on Glucose Control and Insulin Sensitivity in Adults: A Meta-Analysis of 12 Randomized Controlled Trials  

PubMed Central

Background Diabetes mellitus has become a worldwide health problem. Whether fruit juice is beneficial in glycemic control is still inconclusive. This study aimed to synthesize evidence from randomized controlled trials on fruit juice in relationship to glucose control and insulin sensitivity. Methods A strategic literature search of PubMed, EMBASE, and the Cochrane Library (updated to March, 2014) was performed to retrieve the randomized controlled trials that evaluated the effects of fruit juice on glucose control and insulin sensitivity. Study quality was assessed using the Jadad scale. Weighted mean differences were calculated for net changes in the levels of fasting glucose, fasting insulin, hemoglobin A1c (HbA1c), and homeostatic model assessment of insulin resistance (HOMA-IR) using fixed- or random-effects model. Prespecified subgroup and sensitivity analyses were performed to explore the potential heterogeneity. Results Twelve trials comprising a total of 412 subjects were included in the current meta-analysis. The numbers of these studies that reported the data on fasting glucose, fasting insulin, HbA1c and HOMA-IR were 12, 5, 3 and 3, respectively. Fruit juice consumption did not show a significant effect on fasting glucose and insulin concentrations. The net change was 0.79 mg/dL (95% CI: ?1.44, 3.02 mg/dL; P?=?0.49) for fasting glucose concentrations and ?0.74 µIU/ml (95% CI: ?2.62, 1.14 µIU/ml; P?=?0.44) for fasting insulin concentrations in the fixed-effects model. Subgroup analyses further suggested that the effect of fruit juice on fasting glucose concentrations was not influenced by population region, baseline glucose concentration, duration, type of fruit juice, glycemic index of fruit juice, fruit juice nutrient constitution, total polyphenols dose and Jadad score. Conclusion This meta-analysis showed that fruit juice may have no overall effect on fasting glucose and insulin concentrations. More RCTs are warranted to further clarify the association between fruit juice and glycemic control. PMID:24743260

Mi, Mantian; Wang, Jian

2014-01-01

197

Bioavailability of carotenoids and alpha-tocopherol from fruit juices in the presence of absorption modifiers: in vitro and in vivo assessment.  

PubMed

The food industry is playing an increasing role in the development and marketing of new products although little is known regarding the bioavailability of the phytochemicals they contain. Our aim was to assess the effect of the presence of absorption modifiers (milk and iron) on the in vitro bioaccessibility and the serum response in vivo of carotenoids and alpha-tocopherol from fruit juices. Thirty-two young women participated in a three-period (21 d each) supplementation study with a 2-week wash-out in between. Subjects consumed consecutively 2 x 250 ml/d vitamin C-fortified juices supplied as fruit juice, fruit juice containing milk and fruit juice containing milk and iron. Fasting blood samples were collected before and after each supplementation period. In vitro bioaccessibility of carotenoids and alpha-tocopherol was assessed by a static digestion model. Vitamin E and carotenoids from both studies were determined by HPLC. In vitro, xanthophyll ester hydrolysis and transference of free xanthophylls and alpha-tocopherol into the micellar phase were higher in the presence of absorption modifiers. In vivo, consumption of the fruit juices provoked significant increments (within-subject) of alpha-tocopherol and some carotenoids in serum. Dose-adjusted increments in serum of some carotenoids were higher when subjects consumed juices with milk and milk plus iron, although differences did not reach statistical significance. In conclusion, the presence of milk and milk plus iron do not influence the bioavailability of carotenoids and alpha-tocopherol from fruit juices in vivo. Our results support the use of in vitro models to assess food-related factors affecting bioavailability of carotenoids and tocopherols from foods. PMID:18616839

Granado-Lorencio, F; Herrero-Barbudo, C; Blanco-Navarro, I; Pérez-Sacristán, B; Olmedilla-Alonso, B

2009-02-01

198

Liquid chromatography–mass spectrometry and liquid chromatography–tandem mass spectrometry of the Alternaria mycotoxins alternariol and alternariol monomethyl ether in fruit juices and beverages  

Microsoft Academic Search

Alternariol (AOH) and alternariol monomethyl ether (AME) are among the main mycotoxins formed in apples and other fruits infected by Alternaria alternata. For determination of AOH and AME by LC, apple juice and other fruit beverages were cleaned up on C18 and aminopropyl solid-phase extraction columns. Positive and negative ion mass spectra of AOH and AME under electrospray (ESI) and

Benjamin P.-Y Lau; Peter M Scott; David A Lewis; Shriniwas R Kanhere; Chantal Cléroux; Veronica A Roscoe

2003-01-01

199

The growth of Propionibacterium cyclohexanicum in fruit juices and its survival following elevated temperature treatments  

Microsoft Academic Search

This study investigated the growth of Propionibacterium cyclohexanicum in orange juice over a temperature range from 4 to 40°C and its ability to multiply in tomato, grapefruit, apple, pineapple and cranberry juices at 30 and 35°C. Survival after 10min exposure to 50, 60, 70, 80, 85, 90 and 95°C in culture medium and in orange juice was also assessed.In orange

Michelle Walker; Carol A. Phillips

2007-01-01

200

Phenolic acids in berries, fruits, and beverages.  

PubMed

The contents of soluble and total phenolic acids were analyzed in samples of 29 berries and berry products, 24 fruits and fruit peels, and 12 beverages. Variation of phenolic acids in berries was also studied. Soluble phenolic acids were extracted with methanolic acetic acid, and a tentative quantification was performed by high-performance liquid chromatography (HPLC). The total phenolic acid content was determined by HPLC after alkaline and acid hydrolyses. The content of total phenolic acids as aglycones in the above samples varied from 0 (pear cider) to 103 mg/100 g fresh weight (rowanberry). Besides rowanberry, the best phenolic acid sources among berries were chokeberry (96 mg/100 g), blueberry (85 mg/100 g), sweet rowanberry (75 mg/100 g), and saskatoon berry (59 mg/100 g). Among fruits, the highest contents (28 mg/100 g) were determined in dark plum, cherry, and one apple variety (Valkea Kuulas). Coffee (97 mg/100 g) as well as green and black teas (30-36 mg/100 g) were the best sources among beverages. Caffeic acid dominated in all of these samples except in tea brews. Variation in the phenolic acid contents of the berries was either small or moderate. PMID:16968082

Mattila, Pirjo; Hellström, Jarkko; Törrönen, Riitta

2006-09-20

201

Cashew apple juice as microbial cultivation medium for non-immunogenic hyaluronic acid production  

PubMed Central

In this work, natural cashew apple juice was used as cultivation medium as an alternative to substitute brain heart infusion medium. The effect of aeration and juice supplementation with yeast extract on the production of hyaluronic acid in batch fermentation was also investigated. Similar levels of cell mass were obtained in inoculum using cashew apple juice supplemented with yeast extract or the conventional brain heart infusion medium. Fermentation in Erlenmeyer flasks produced low biomass and hyaluronic acid concentrations. The hyaluronic acid concentration and viscosity increased from 0.15 g/L and 3.87 cP (no aeration or medium supplementation) to 1.76 g/L and 107 cP, when aeration (2 vvm) and 60 g/L of yeast extract were used. The results suggest the production of low-molecular weight hyaluronic acid oligomers instead of the high molecular weight polymer. PMID:24688498

Oliveira, Adriano H.; Ogrodowski, Cristiane C.; de Macedo, André C.; Santana, Maria Helena A.; Gonçalves, Luciana R.B.

2013-01-01

202

Quantification of Las gene by qPCR from orange juice extracted from Huanglongbing infected fruit  

Technology Transfer Automated Retrieval System (TEKTRAN)

The objective of this research is to establish a methodology to quantify the Candidatus Liberibacter asiaticus (CLas) in orange juice as an indicator of orange juice quality. Current standard method for citrus Huanglongbing (HLB) diagnosis is using real-time Polymerase Chain Reaction (qPCR) to quan...

203

Adaptability and stability analysis of the juice yield of yellow passion fruit varieties.  

PubMed

This study analyzed the genotype x environment interaction (GE) for the juice productivity (JuProd) of 12 yellow passion fruit varieties (Passiflora edulis Sims. f. flavicarpa Deg.) using additive main effects and multiplicative interaction (AMMI) model and auxiliary parameters. The experiments were conducted in eight environments of Bahia State, Brazil, using a randomized block design with three replications. Analysis of variance showed significant effects (P ? 0.01) for environments, genotypes, and GE interaction. The first two interaction principal component axes (IPCAs) explained 81.00% of the sum of squares of the GE interaction. The AMMI1 and AMMI2 models showed that varieties 09 and 11 were the most stable. Other parameters, namely, the AMMI stability value (ASV), yield stability (YSI), sustainability, and stability index (StI), indicated that other varieties were more stable. These varying results were certainly a consequence of methodological differences. In contrast, the ranking of varieties for each of the stability parameters showed significant positive correlations (P ? 0.05) between IPCA1 x (ASV, YSI), JuProd x (StI, YSI), YSI x ASV, and StI x YSI. Cluster analysis based on the genotypic profile of the effects of the GE interaction identified three groups that correlated with the distribution of varieties in the AMMI1 biplot. However, the classification of stable genotypes was limited because the association with the productivity was not included in the analysis. Variety 08 showed the most stable and productive behavior, ranking above average in half of the environments, and it should be recommended for use. PMID:25177932

Oliveira, E J; Freitas, J P X; Jesus, O N

2014-01-01

204

Multi-walled carbon nanotubes as efficient solid-phase extraction materials of organophosphorus pesticides from apple, grape, orange and pineapple fruit juices.  

PubMed

Multi-walled carbon nanotubes (MWCNTs) have been used for the first time as solid-phase extraction (SPE) sorbents for the extraction of eight organophosphorus pesticides (i.e. ethoprophos, diazinon, chlorpyriphos-methyl, fenitrothion, malathion, chlorpyriphos, fenamiphos and buprofezin) from different commercial fruit juices (i.e. apple, grape, orange and pineapple). The developed method, which involves SPE and direct gas chromatography with nitrogen phosphorus detection analysis, is very fast, simple and cheap: only 1:1 dilution with Milli-Q water and pH adjustment to 6.0 of 10 mL of juice is necessary prior to a quick MWCNTs-SPE procedure that used only 40 mg of stationary phase (MWCNTs of 10-15 nm o.d., 2-6 nm i.d. and 0.1-10 microm length). Mean recovery values were above 73% for all the pesticides and fruit juices (between 77 and 101% for apple juice, 75 and 103% for grape juice, 73 and 103% for orange juice and 73 and 93% for pineapple juice) with a relative standard deviation (RSD) lower than 8.5% in all cases. Matrix matched calibration was carried out for each sample matrix since statistical differences between the calibration curves constructed is pure solvent and in the reconstructed juice extracts were found. Limits of detection ranged between 1.85 and 7.32 microg/L (which also represents LODs between 1.85 and 7.34 microg/kg) well below the European Union maximum residue limits for the raw fruits. The proposed method, which is demonstrated to be quick, cheap, accurate and highly selective, was also applied to the analysis of this group of pesticides in several commercial juices in which none of the selected pesticides were found. PMID:18849040

Ravelo-Pérez, Lidia M; Hernández-Borges, Javier; Rodríguez-Delgado, Miguel Angel

2008-11-21

205

Partial Purification of a Growth Factor from Orange Juice Which Affects Citrus Tissue Culture and Its Replacement by Citric Acid  

PubMed Central

Orange (Citrus sinensis L. Osbeck) tissue cultures required a supply of orange juice to the medium for their vigorous growth. The growth-promoting activity of juice seemed to involve both cell division and cell enlargement. Juice had no promotive activity in bioassays for auxins, gibberellins, and cytokinins. The growth promoting activity of juice was mostly transferred into 1-butanol upon partition at pH 2. Gas chromatographic analysis of this acid 1-butanol fraction revealed large amounts of citric acid and negligible amounts of other organic acids. Supply of pure citric acid to the medium, alone or in combination with different concentrations of juice, indicated that citric acid replaces most of the requirement for juice. It seems that citric acid, which is a natural component of citrus juice, is responsible for the major part of the growth-promoting activity of the juice. The significance of citric acid as a growth factor in tissue cultures and the reasons for the dependence of citrus tissue cultures on external supply of citric acid are discussed. Images PMID:16659287

Erner, Yair; Reuveni, Oded; Goldschmidt, Eliezer E.

1975-01-01

206

The quality control of fruit juices by using the stable isotope ratios and trace metal elements concentrations  

NASA Astrophysics Data System (ADS)

In the last years, a growing number of research articles detailing the use of natural abundance light stable isotopes variations and trace metal elements concentration as geographic "tracers" to determine the provenance of food have been published. These investigations exploit the systematic global variations of stable hydrogen, oxygen and carbon isotope ratios in (combination) relation with trace metal element concentrations. The trace metal elements content of plants and also their light stable isotopic ratios are mainly related to the geological and pedoclimatic characteristics of the site of growth. The interpretation of such analysis requires an important number of data for authentic natural juices regarding the same seasonal and regional origin, because the isotopic analysis parameters of fruit juices show remarkable variability depending on climatologically factors. In this work was mesured H, C, O stable isotope ratios and the concentrations of 16 elements (P, K, Mg, Na, Ca, Cu, Cr, Ni, Zn, Pb, Co, As, Cd, Mn, Fe and Hg) from 12 single strength juices. The natural variations that appear due to different environmental and climatic conditions are presented and discussed.

Magdas, D. A.; Dehelean, A.; Puscas, R.; Cristea, G.; Tusa, F.; Voica, C.

2012-02-01

207

Study of the antifungal potential of novel cellulose/copper composites as absorbent materials for fruit juices.  

PubMed

Cellulose/copper composites with antifungal properties have been synthesized by physical/chemical methods. Physical treatments by heat or by a combination of heat and UV radiation provided composites with metallic copper and excellent interfacial adhesion; in contrast, chemical reduction with borohydride generated small although partially aggregated copper oxide nanoparticles. Copper micro/nano-particles and copper ions (Cu(2+)) were released from the cellulose matrix at an adequate rate to achieve a strong antimicrobial activity against Saccharomyces cerevisiae in in vitro experiments. Moreover, the copper oxide composites showed an excellent antifungal activity in pineapple and melon juice, reducing about 4 log cycles the loads of spoilage-related yeasts and moulds. The metallic copper composites reduced in 4 log cycles the load of yeasts and moulds in pineapple juice, although their antifungal activity was weaker in contact with melon juice. Copper loaded absorbent materials could be selectively implemented during the shelf-life of minimally processed fruits to reduce the number of spoilage-related microorganisms in the drip. PMID:22835229

Llorens, Amparo; Lloret, Elsa; Picouet, Pierre; Fernandez, Avelina

2012-08-17

208

Non-thermal pasteurization of fruit juices by combining high-intensity pulsed electric fields with natural antimicrobials  

Microsoft Academic Search

The effect of high-intensity pulsed electric fields (HIPEF) on the Salmonella Enteritidis and Escherichia coli O157:H7 populations inoculated in apple, pear, orange and strawberry juices as influenced by treatment time and pulse frequency was investigated. Combinations of HIPEF (35 kV\\/cm, 4 ?s pulse length in bipolar mode without exceeding 40 °C) with citric acid or cinnamon bark oil against these pathogenic microorganisms in

Jonathan Mosqueda-Melgar; Rosa Martina Raybaudi-Massilia; Olga Martín-Belloso

2008-01-01

209

Direct analysis of oligosaccharides and alpha hydroxy acids in fruits using electrosonic spray ionization mass spectrometry.  

PubMed

Electrosonic spray ionization (ESSI) is a derivative technique of electrospray ionization (ESI) for mass spectrometry (MS) in which droplets are charged in the course of sonic spray. In this study, we applied ESSI MS to direct analysis of oligosaccharides and alpha hydroxy acids (AHAs) in fruits. The components were extracted from fruit fleshes by a feasible method prior to ESSI MS analysis, but the fruit juices were analyzed without further pretreatment. The results demonstrate that mainly alkali metal adducts of oligosaccharides are favorably produced in positive ion mode, while deprotonated AHAs and oligosaccharides are produced in negative ion mode. Compared with mass spectra obtained using electrospray droplet impact/secondary ion mass spectrometry (EDI/SIMS), mass spectra using ESSI make the identification of oligosaccharides more straightforward in positive ion mode than in negative ion mode. PMID:21804962

Chen, Rui; Wang, Liping; Xiong, Caiqiao; Zhou, Yueming; Zhen, Cheng; Zhang, Ning; Tang, Yin; Zhou, Xiaoyu; Wang, Jianing; Nie, Zongxiu; Chen, Yi

2011-09-21

210

Sensory profile, soluble sugars, organic acids, and mineral content in milk- and soy-juice based beverages.  

PubMed

The juice industry has undergone a continuous innovation to satisfy the increasing healthy food demand by developing, among others, beverages based on fruits and milk or soybeans. The comparison among the sensory attributes between nineteen commercial mixed beverages showed significant differences in colour, sweetness, acidity, and consistency. Sucrose and citric acid were found in large proportion due to their natural presence or their addition. Potassium was the major macromineral (148-941mg/L), especially in soy beverages. The low concentration of sodium in soy drinks is a healthy characteristic. The profile of inorganic anions has been included for the first time. Sulphate (39-278mg/L) and phosphate (51-428mg/L) were the predominant anions. High correlations were found between the percentage of fruit and consistency, fructose, malic acid, potassium and phosphate content (r(2)>0.790). Based on the data obtained, these beverages show pleasant organoleptic characteristics and constitute a good source of essential nutrients for regular consumers. PMID:25466130

Andrés, Víctor; Tenorio, M Dolores; Villanueva, M José

2015-04-15

211

Ascorbic acid in exotic fruits: a liquid chromatographic investigation  

Microsoft Academic Search

The levels of ascorbic acid (AA) have been measured by means of an HPLC method in 11 different exotic fruits (avocado pear, babaco, feijoa, grapefruit, kiwi, kumquat, litchi, mango, papaya, passion fruit, pineapple) and, for comparative purposes, in two citrus fruits (lemon and orange). They were measured in the exotic fruits at two different stages of ripening: (i) immediately after

Giovanni Ruggieri

1995-01-01

212

Physical and Chemical Properties of Pomegranate (Punica granatum L.) Fruit in Maturation Stage  

Microsoft Academic Search

Twelve pomegranate (Punica granatum L.) cultivars obtained from different growing regions of Iran were analyzed for their physical and chemical properties. These properties included fruit fresh weight, volume and density, peel thickness, soluble solids (TSS), titratable acidity (TA), EC, pH, vitamin C, ellagic acid content of juice and peel, total antioxidant activity of peel and juice and etc. Fruit weight

Vahid Akbarpour; Khodayar Hemmati; Mehdi Sharifani

2009-01-01

213

Evaluation of Escherichia coli O157:H7 in apple juice with Cornus fruit ( Cornus officinalis Sieb. et Zucc.) extract by conventional media and thin agar layer method  

Microsoft Academic Search

Escherichia coli O157:H7 survival in apple juice supplemented with Cornus fruit (Cornus officinalis Sieb. et Zucc.) extract was studied. Inoculated samples with or without Cornus fruit extract were kept at 21 and 7°C. Microbial analysis was conducted on days 0, 1, 3, 5, and 7. MacConkey sorbitol agar (MSA), tryptic soy agar (TSA), and thin agar layer (TAL) medium were

Vivian C. H. Wu; Xujian Qiu; Y.-H. Peggy Hsieh

2008-01-01

214

Degradation of folic acid in fortified vitamin juices during long term storage.  

PubMed

Folic acid (FA) concentrations of nine fortified vitamin juices were determined with the aim to study the FA degradation and to investigate the deviation from the declared label value. The juices were received shortly after bottling and were analyzed monthly during controlled storage conditions (light and dark) over one year. The analyses were performed by HPLC-MS/MS, which included a fast "dilute and shoot" sample preparation. Average decreases in FA concentration of 46% were observed after one year. Fresh juices (shortly after bottling) showed the highest deviations from the declared label value (up to+89%). Label values did not reflect the actual concentration of FA in these products, making it difficult to determine the intake of this vitamin. PMID:24767034

Frommherz, Lara; Martiniak, Yvonne; Heuer, Thorsten; Roth, Alexander; Kulling, Sabine E; Hoffmann, Ingrid

2014-09-15

215

Consumption of mixed fruit-juice drink and vitamin C reduces postprandial stress induced by a high fat meal in healthy overweight subjects.  

PubMed

Postprandial stress induced by acute consumption of meals with a high fat content results in an increase of markers of cardiometabolic risk. Repeated acute dietary stress may induce a persistent low-grade inflammation, playing a role in the pathogenesis of functional gut diseases. This may cause an impairment of the complex immune response of the gastrointestinal mucosa, which results in a breakdown of oral tolerance. We investigated the effect of ingestion of a fruit-juice drink (FJD) composed by multiple fruit juice and extracts, green tea extracts and vitamin C on postprandial stress induced by a High Fat Meal (HFM) in healthy overweight subjects. Following a double blind, placebo controlled, cross-over design, 15 healthy overweight subjects were randomized to a HFM providing 1334 Kcal (55% fat, 30% carbohydrates and 15% proteins) in combination with 500 mL of a placebo drink (HFM-P) or a fruit-juice drink (HFM-FJD). Ingestion of HFM-P led to an increase in circulating levels of cholesterol, triglycerides, glucose, insulin, TNF-? and IL-6. Ingestion of HFM-FJD significantly reduced plasma levels of cholesterol and triglycerides, decreasing inflammatory response mediated by TNF-? and IL-6. Ingestion of a fruit-juice drink reduce markers of postprandial stress induced by a HFM. PMID:23701571

Peluso, Ilaria; Villano, Debora V; Roberts, Susan A; Cesqui, Eleonora; Raguzzini, Anna; Borges, Gina; Crozier, Alan; Catasta, Giovina; Toti, Elisabetta; Serafini, Mauro

2014-01-01

216

Identification of grape juice aroma volatiles and attractiveness to the Mexican fruit fly (Diptera: Tephritidae)  

Technology Transfer Automated Retrieval System (TEKTRAN)

Volatiles from a Concord grape juice produced in Mexico were identified, tested for attractiveness and mixed into an attractant blend. Volatiles were sampled using solid phase microextraction (SPME). Chemicals were analyzed by gas chromatography and identified by mass spectrometry (GC-MS). Identi...

217

IMPACT OF IONIZING RADIATION AND THERMAL TREATMENTS ON FURAN LEVELS IN FRUIT JUICES  

Technology Transfer Automated Retrieval System (TEKTRAN)

The formation of furan in freshly-prepared apple and orange juices as affected by ionization radiation and thermal treatments was studied using a newly developed solid phase microextraction method coupled with GC-MS. Results show that furan levels increased linearly as radiation dose increased from...

218

Temporal Variations of Organic Acids in Sumac Fruit  

SciTech Connect

Extracts from staghorn sumac (Rhus typhina) fruits were obtained from fresh fruits obtained from June to October in two successive years. Total acidity, pH, and concentrations of malic and succinic acids determined using liquid chromatography were measured for each extract. Acidity and acid concentrations reached their maxima in late July, and declined slowly thereafter. Malic and succinic acid concentrations in the extracts reached maxima of about 4 and 0.2% (expressed per unit weight of fruit), respectively. Malic and succinic acids were the only organic acids observed in the extracts, and mass balance determinations indicate that these acids are most likely the only ones present in appreciable amounts.

Robbins, C. (Univ. of Pittsburgh at Bradford, PA); Mulcahy, F. (Univ. of Pittsburgh at Bradford, PA); Somayajula, K. (Coca-Cola Co., Atlanta, GA); Edenborn, H.M.

2006-10-01

219

Relationship between Apparent Viscosity and Line-Spread Test Measurement of Thickened Fruit Juices Prepared with a Xanthan Gum-based Thickener  

PubMed Central

The flow behaviors of three thickened fruit juices (orange, apple, and grape juice) prepared with a commercial instant xanthan gum (XG)-based thickener that is marketed in Korea were investigated at different thickener concentrations (1.0%, 1.5%, 2.0%, 2.5%, 3.0%, and 3.5%) and setting times (5 and 30 min) using a rheometer and a line-spread measurement method. The flow distance values measured by the line-spread test (LST) were compared with the apparent viscosity (?a,50) values measured with a sophisticated computer-controlled rheometer. The ?a,50 values of the juices increased as thickener concentration increased, whereas their flow distances decreased. The ?a,50 values at the 30-min setting time were much higher than those at the 5-min setting time, indicating that the setting time before serving or consuming thickened juices can affect viscosity values. Plots comparing ?a,50 values to LST flow distances revealed strong exponential relationships between the two measures (R2=0.989 and R2=0.987 for the 5- and 30-min setting times, respectively). These results indicate that the LST can be a suitable instrument for evaluating the viscosity of thickened fruit juices prepared with different XG-based thickener concentrations and setting times for the dysphagia diet. PMID:25320723

Kim, Sung-Gun; Yoo, Whachun; Yoo, Byoungseung

2014-01-01

220

Ascorbic acid and total vitamin C concentrations in plasma, gastric juice, and gastrointestinal mucosa: effects of gastritis and oral supplementation.  

PubMed Central

Epidemiological evidence suggests that high dietary ascorbic acid reduces gastric cancer risk. It may do this by either reducing N-nitroso compound formation in gastric juice, or by scavenging reactive oxygen species in gastric mucosa. The aim of this study was to discover if potential ascorbic acid protection might be increased by supplementation. Thirty two patients were supplemented with ascorbic acid, 500 mg twice daily for two weeks. Gastric juice, plasma, and upper gastrointestinal biopsy ascorbate concentrations were measured and compared with values in 48 unsupplemented patients. It was found that ascorbic acid and total vitamin C concentrations were considerably higher in biopsy specimens from oesophagus, body, antrum, duodenum, and rectum, compared with values in plasma or gastric juice. Plasma and mucosal concentrations were unaffected by the presence of chronic gastritis but gastric juice concentrations were substantially lower in patients with chronic gastritis than in patients with normal histological assessment (p < 0.01). Patients receiving ascorbic acid supplements had higher ascorbic acid concentrations in plasma (p < 0.001), gastric juice (p < 0.001), and at all biopsy sites in the upper gastrointestinal tract (p < 0.05). Gastric juice ascorbic acid and total vitamin C concentrations in gastritic patients, however, were still less after supplementation than in normal subjects (p < 0.01). These data suggest that high ascorbic acid intake could reduce gastric cancer risk, but its protective effect might be greater if gastritis is treated (for example, by Helicobacter pylori eradication). PMID:8801192

Waring, A J; Drake, I M; Schorah, C J; White, K L; Lynch, D A; Axon, A T; Dixon, M F

1996-01-01

221

Hybrid model based on Genetic Algorithms and SVM applied to variable selection within fruit juice classification.  

PubMed

Given the background of the use of Neural Networks in problems of apple juice classification, this paper aim at implementing a newly developed method in the field of machine learning: the Support Vector Machines (SVM). Therefore, a hybrid model that combines genetic algorithms and support vector machines is suggested in such a way that, when using SVM as a fitness function of the Genetic Algorithm (GA), the most representative variables for a specific classification problem can be selected. PMID:24453933

Fernandez-Lozano, C; Canto, C; Gestal, M; Andrade-Garda, J M; Rabuñal, J R; Dorado, J; Pazos, A

2013-01-01

222

Hybrid Model Based on Genetic Algorithms and SVM Applied to Variable Selection within Fruit Juice Classification  

PubMed Central

Given the background of the use of Neural Networks in problems of apple juice classification, this paper aim at implementing a newly developed method in the field of machine learning: the Support Vector Machines (SVM). Therefore, a hybrid model that combines genetic algorithms and support vector machines is suggested in such a way that, when using SVM as a fitness function of the Genetic Algorithm (GA), the most representative variables for a specific classification problem can be selected. PMID:24453933

Fernandez-Lozano, C.; Canto, C.; Gestal, M.; Andrade-Garda, J. M.; Rabuñal, J. R.; Dorado, J.; Pazos, A.

2013-01-01

223

Influence of rutin and ascorbic acid in colour, plum anthocyanins and antioxidant capacity stability in model juices.  

PubMed

Model juices at pH 3.7 were prepared with different combinations of ascorbic acid, rutin (quercetin 3-rutinoside) and concentrated anthocyanin extract of plums (cv. Black Gold). The anthocyanins in the concentrated extract were cyanidin 3-glucoside and cyanidin 3-rutinoside, in a proportion of 76% and 24% respectively. The model juices were stored during 17 weeks in darkness at 20 °C. The colour stability was improved by the presence of rutin and strongly damaged by the ascorbic acid. The fortification of anthocyanin model juices with ascorbic acid originated the degradation of most of anthocyanins. However, anthocyanins improved ascorbic acid stability during storage. The copigmentation of anthocyanin and rutin showed a beneficial effect on colour stability from the 5 weeks of storage. In model juices prepared exclusively with purified plum extract a high correlation (R(2)=0.881) between anthocyanins and antioxidant capacity was found. PMID:25466051

Hernández-Herrero, J A; Frutos, M J

2015-04-15

224

Flavonoids and phenolic acids from cranberry juice are bioavailable and bioactive in healthy older adults.  

PubMed

Cranberries (Vaccinium macrocarpon) are a rich source of phenolic phytochemicals, which likely contribute to their putative health benefits. A single-dose pharmacokinetic trial was conducted in 10 healthy adults ?50y to evaluate the acute (24-h) absorption and excretion of flavonoids, phenolic acids and proanthocyanidins (PACs) from a low-calorie cranberry juice cocktail (54% juice). Inter-individual variability was observed in the Cmax and Tmax of many of these compounds in both plasma and urine. The sum total concentration of phenolics detected in plasma reached a peak of 34.2?g/ml between 8 and 10h, while in urine this peak was 269.8?g/mg creatinine, and appeared 2-4h earlier. The presence of PAC-A2 dimers in human urine has not previously been reported. After cranberry juice consumption, plasma total antioxidant capacity assessed using ORAC and TAP assays correlated with individual metabolites. Our results show phenolic compounds in cranberry juice are bioavailable and exert antioxidant actions in healthy older adults. PMID:25172705

McKay, Diane L; Chen, C-Y Oliver; Zampariello, Carly A; Blumberg, Jeffrey B

2015-02-01

225

Fermentation of Agave tequilana juice by Kloeckera africana : influence of amino-acid supplementations  

Microsoft Academic Search

This study aimed to improve the fermentation efficiency of Kloeckera africana K1, in tequila fermentations. We investigated organic and inorganic nitrogen source requirements in continuous K. africana fermentations fed with Agave tequilana juice. The addition of a mixture of 20 amino-acids greatly improved the fermentation efficiency of this yeast, increasing\\u000a the consumption of reducing sugars and production of ethanol, compared

Juan Octavio Valle-Rodríguez; Guillermo Hernández-Cortés; Jesús Córdova; Mirna Estarrón-Espinosa; Dulce María Díaz-Montaño

226

Inhibitory Effects of Na-Hypochlorite and Heating on the Mycobiota Associated with Fruits or Juice of Passion (Passiflora edulis Sims) in Uganda  

PubMed Central

A total of 34 species belonging to 21 genera of fungi were recorded on passion fruits of both pure and hybrid origin in Uganda, however, the pure type exhibited wider spectrum (28 species and 16 genera) than the hybrid type (21 & 15). Also, yeasts (unidentified and Rhodotorula mucilaginosa) were also encountered in high numbers. Moreover, the mean count of all mycobiota obtained from the pure type was higher than that of hybrid, despite the bigger size of the later. Members of yeasts and Cladosporium followed by Phoma, Penicillium, Fusarium and Alternaria species dominated on passion fruits of pure origin, while only C. cladosporioides, F. solani and yeasts dominated on the hybrid type. Treatment with Na-hypochlorite exhibited inhibitory effects on the total mycobiotic propagules as well as the dominant species from fruits of both types. The current results, therefore, suggest the use of Na-hypochlorite to control the post-harvest mycobiota associated with passion fruits. Regarding the mycobiota contaminating passion juice, yeasts were found to be the major contaminants with Candida parapsilosis being the most common. Moulds constituted only a minor proportion with Acremonium strictum followed by Fusarium chlamydosporum, F. moniliforme, F. acuminatum and F. solani as the most dominant species. In the heat-treated juice samples, the counts of the most commonly encountered mycobiota (both yeasts and molds) were significantly inhibited or completely eliminated. Some unidentified Bacillus species were also recovered from the juice, however, their counts in the heated samples were increased but insignificantly. PMID:24039477

2006-01-01

227

Fermentation of Agave tequilana juice by Kloeckera africana: influence of amino-acid supplementations.  

PubMed

This study aimed to improve the fermentation efficiency of Kloeckera africana K1, in tequila fermentations. We investigated organic and inorganic nitrogen source requirements in continuous K. africana fermentations fed with Agave tequilana juice. The addition of a mixture of 20 amino-acids greatly improved the fermentation efficiency of this yeast, increasing the consumption of reducing sugars and production of ethanol, compared with fermentations supplemented with ammonium sulfate. The preference of K. africana for each of the 20 amino-acids was further determined in batch fermentations and we found that asparagine supplementation increased K. africana biomass production, reducing sugar consumption and ethanol production (by 30, 36.7 and 45%, respectively) over fermentations supplemented with ammonium sulfate. Therefore, asparagine appears to overcome K. africana nutritional limitation in Agave juice. Surprisingly, K. africana produced a high concentration of ethanol. This contrasts to poor ethanol productivities reported for other non-Saccharomyces yeasts indicating a relatively high ethanol tolerance for the K. africana K1 strain. Kloeckera spp. strains are known to synthesize a wide variety of volatile compounds and we have shown that amino-acid supplements influenced the synthesis by K. africana of important metabolites involved in the bouquet of tequila. The findings of this study have revealed important nutritional limitations of non-Saccharomyces yeasts fermenting Agave tequilana juice, and have highlighted the potential of K. africana in tequila production processes. PMID:21761236

Valle-Rodríguez, Juan Octavio; Hernández-Cortés, Guillermo; Córdova, Jesús; Estarrón-Espinosa, Mirna; Díaz-Montaño, Dulce María

2012-02-01

228

Essential fatty acids of pitaya (dragon fruit) seed oil  

Microsoft Academic Search

Hylocereus undatus and Hylocereus polyrhizus are two varieties of the commonly called pitaya fruits. The seeds were separated and the oil was extracted and analysed. Essential fatty acids, namely, linoleic acid and linolenic acid form a significant percentage of the unsaturated fatty acids of the seed oil extract. Both pitaya varieties exhibit two oleic acid isomers. Essential fatty acids are

Abdul Azis Ariffin; Jamilah Bakar; Chin Ping Tan; Russly Abdul Rahman; Roselina Karim; Chia Chun Loi

2009-01-01

229

Antimicrobial activity of some essential oils against microorganisms deteriorating fruit juices.  

PubMed

Seventeen microbial species including 10 fungal taxa, two yeasts and five bacteria, were isolated from freshly prepared orange, guava and banana juices kept in open bottles at room temperature for 7 days. Eight different essential oils, from local herbs, were tested for their antimicrobial activity against these test organisms. The essential oils of Cymbopogon citratus, Ocimum basilicum and Origanum majorana were found to be highly effective against these microorganisms. Aspergillus niger, A. flavus and Saccharomyces cerevisiae, the most prevalent microorganisms in juice, showed the highest resistance against these essential oils. GC-MS analysis showed that while e-citral, a'-myrcene, and z-citral represent the major components (75.1%) of the essential oil of Cymbopogon citratus; bezynen,1-methyl-4-(2-propenyl), 1,8-cineole and trans-a'-bisabolene were the main components (90.6%) of Ocimum basilicum; whereas 3-cyclohexen-1-01,4-methyl-1(1-methylethyl)-(CAS), c-terpinene and trans-caryophyllene represent the major components (65.1%) of Origanum majorana. These three essential oils were introduced into juices by two techniques namely, fumigation and direct contact. The former technique showed more fungicidal effect than the latter one against A. flavus, A. niger, and S. cerevisiae. The essential oil of Cymbopogon citratus by comparison to other test oils showed the strongest effect against these fungi with a minimum inhibitory concentration of 1.5 µl/ml medium and a sublethal concentration of 1.0 µl/ml. The antimicrobial activity of this oil is thermostable at 121? for 30 min. PMID:24039503

Helal, G A; Sarhan, M M; Abu Shahla, A N K; Abou El-Khair, E K

2006-12-01

230

Antimicrobial Activity of Some Essential Oils Against Microorganisms Deteriorating Fruit Juices  

PubMed Central

Seventeen microbial species including 10 fungal taxa, two yeasts and five bacteria, were isolated from freshly prepared orange, guava and banana juices kept in open bottles at room temperature for 7 days. Eight different essential oils, from local herbs, were tested for their antimicrobial activity against these test organisms. The essential oils of Cymbopogon citratus, Ocimum basilicum and Origanum majorana were found to be highly effective against these microorganisms. Aspergillus niger, A. flavus and Saccharomyces cerevisiae, the most prevalent microorganisms in juice, showed the highest resistance against these essential oils. GC-MS analysis showed that while e-citral, a'-myrcene, and z-citral represent the major components (75.1%) of the essential oil of Cymbopogon citratus; bezynen,1-methyl-4-(2-propenyl), 1,8-cineole and trans-a'-bisabolene were the main components (90.6%) of Ocimum basilicum; whereas 3-cyclohexen-1-01,4-methyl-1(1-methylethyl)-(CAS), c-terpinene and trans-caryophyllene represent the major components (65.1%) of Origanum majorana. These three essential oils were introduced into juices by two techniques namely, fumigation and direct contact. The former technique showed more fungicidal effect than the latter one against A. flavus, A. niger, and S. cerevisiae. The essential oil of Cymbopogon citratus by comparison to other test oils showed the strongest effect against these fungi with a minimum inhibitory concentration of 1.5 µl/ml medium and a sublethal concentration of 1.0 µl/ml. The antimicrobial activity of this oil is thermostable at 121? for 30 min. PMID:24039503

Sarhan, M. M.; Abu Shahla, A. N. K.; Abou El-Khair, E. K.

2006-01-01

231

Chemical characterization of orange juice from trees infected with citrus greening (Huanglongbing).  

PubMed

The effects due to Candidatus Liberibacter infection, commonly called citrus greening or Huanglongbing (HLB), on volatile and nonvolatile components of orange juices, OJ, were examined using GC-MS and high-performance liquid chromatography (HPLC). HLB symptomatic, asymptomatic, and control "Hamlin" and "Valencia" oranges were harvested from December to May during the 2007 to 2008 harvest season. Brix/acid levels in control and asymptomatic juices were similar but symptomatic juices were as much as 62% lower than control juices. No bitter flavanone neohesperidosides were detected and polymethoxyflavone concentrations were well below bitter taste thresholds. Limonin concentrations were significantly higher (91% to 425%) in symptomatic juice compared to control but still below juice bitterness taste thresholds. Juice terpenes, such as gamma-terpinene and alpha-terpinolene, were as much as 1320% and 62% higher in symptomatic juice than control. Average ethyl butanoate concentrations were 45% lower and average linalool was 356% higher in symptomatic Valencia OJ compared to control. Symptomatic Valencia OJ had on average only 40% the total esters, 48% the total aldehydes, and 33% as much total sesquiterpenes as control juice. Total volatiles between control and symptomatic juices were similar due to elevated levels of alcohols and terpenes in symptomatic juice. There were no consistent differences between asymptomatic and control juices. The chemical composition of juice from HLB/greening symptomatic fruit appears to mimic that of juice from less mature fruit. The reported off-flavor associated with symptomatic juices probably stem from lower concentrations of sugars, higher concentrations of acid as all known citrus bitter compounds were either below taste thresholds or absent. PMID:20492226

Dagulo, Lilibeth; Danyluk, Michelle D; Spann, Timothy M; Valim, M Filomena; Goodrich-Schneider, Renée; Sims, Charles; Rouseff, Russell

2010-03-01

232

Reduced-energy cranberry juice increases folic acid and adiponectin and reduces homocysteine and oxidative stress in patients with the metabolic syndrome.  

PubMed

The metabolic syndrome (MetS) comprises pathological conditions that include insulin resistance, arterial hypertension, visceral adiposity and dyslipidaemia, which favour the development of CVD. Some reports have shown that cranberry ingestion reduces cardiovascular risk factors. However, few studies have evaluated the effect of this fruit in subjects with the MetS. The objective of the present study was to assess the effect of reduced-energy cranberry juice consumption on metabolic and inflammatory biomarkers in patients with the MetS, and to verify the effects of cranberry juice concomitantly on homocysteine and adiponectin levels in patients with the MetS. For this purpose, fifty-six individuals with the MetS were selected and divided into two groups: control group (n 36) and cranberry-treated group (n 20). After consuming reduced-energy cranberry juice (0·7 litres/d) containing 0·4mg folic acid for 60 d, the cranberry-treated group showed an increase in adiponectin (P=0·010) and folic acid (P=0·033) and a decrease in homocysteine (P<0·001) in relation to baseline values and also in comparison with the controls (P<0·05). There was no significant change in the pro-inflammatory cytokines TNF-a, IL-1 and IL-6. In relation to oxidative stress measurements, decreased (P<0·05) lipoperoxidation and protein oxidation levels assessed by advanced oxidation protein products were found in the cranberry-treated group when compared with the control group. In conclusion, the consumption of cranberry juice for 60 d was able to improve some cardiovascular risk factors. The present data reinforce the importance of the inverse association between homocysteine and adiponectin and the need for more specifically designed studies on MetS patients. PMID:23750500

Simão, Tathiana Name Colado; Lozovoy, Marcell Alysson Batisti; Simão, Andréa Name Colado; Oliveira, Sayonara Rangel; Venturini, Danielle; Morimoto, Helena Kaminami; Miglioranza, Lúcia Helena Silva; Dichi, Isaias

2013-11-01

233

Electrochemical behaviour of polyphenol rich fruit juices using disposable screen-printed carbon electrodes: towards a rapid sensor for antioxidant capacity and individual antioxidants.  

PubMed

The analysis of antioxidants in different foodstuffs and especially fruits has become an active area of research which has lead to numerous antioxidant-assays being recently developed. Many antioxidants exhibit inherent electroactivity, and hence employing electrochemical methods could be a viable approach for evaluating the overall antioxidant capacity of a fresh produce matrix without the need for added reactive species. This work shows the possibility of using square wave voltammetry (SWV) and other electrochemical methods with disposable screen-printed carbon electrodes, to quantify and assess antioxidant activity and abundance of specific antioxidants, mainly polyphenols in selected soft fruit juices. Freshly squeezed black currant and strawberry juices of different cultivars and maturity stages were chosen according to known differences in their antioxidant profile. As a result of the increasing applied potential (0-1000 mV vs. Ag/AgCl) the electroactive compounds present in the juices were oxidised leading to a characteristic voltammetric profile for each of the samples analysed. Generally, black currant juices had greater oxidation peaks at lower potentials (<400 mV) which were indicators of higher antioxidant capacities. The relationship between sensor cumulative responses at different applied potentials and total or individual antioxidants, as determined by conventional spectrophotometric methods (FRAP, Folin-Ciocalteu) and HPLC (individual anthocyanins and ascorbate), respectively, are discussed in the context of the development of a rapid sensor for antioxidants. PMID:22340113

Bordonaba, Jordi Giné; Terry, Leon A

2012-02-15

234

Thermal dissociation atmospheric chemical ionization ion trap mass spectrometry with a miniature source for selective trace detection of dimethoate in fruit juices.  

PubMed

A miniature thermal dissociation atmospheric chemical ionization (TDCI) source, coupled with LTQ-MS, has been developed for rapid trace detection of pesticide residues such as dimethoate in highly viscous fruit juice samples. Instead of toxic organic solvents and the high electric field used in the conventional ionizations, an ionic liquid, a "green solvent", was employed to directly generate reagent ions in the TDCI process, followed by the proton or charge transfer with the analytes prior to the LTQ instrument for mass analysis. Trace amounts of dimethoate in fresh orange juices have been quantitatively detected, without any sample pretreatment or aid of high-pressure gas. A low limit of detection (LOD = 8.76 × 10(-11) g mL(-1)), acceptable relative standard deviation (RSD = 3.1-10.0%), and reasonable recoveries (91.2-102.8%) were achieved with this method for direct detection of dimethoate in highly viscous orange juice samples. The average analysis time for each single sample was less than 30 seconds. These experimental results showed that the miniature TDCI developed here is a powerful tool for the fast trace detection of pesticide residues in complex viscous fruit juices, with the advantage of high sensitivity, high speed, and high-throughput, ease of operation, and so on. Because of no chemical contamination and high voltage damage to the analytes and the environment, the technique has promising applications for online quality monitoring in the area of food safety. PMID:23181260

Ouyang, Yongzhong; Zhang, Xinglei; Han, Jing; Guo, Xiali; Zhu, Zhiqiang; Chen, Huanwen; Luo, Liping

2013-01-21

235

Pitanga (Eugenia uniflora L.) fruit juice and two major constituents thereof exhibit anti-inflammatory properties in human gingival and oral gum epithelial cells.  

PubMed

Pitanga, Eugenia uniflora L., is a tropical fruit, which may be consumed as juice. While beneficial health effects of Eugenia uniflora L. leaf extracts have extensively been studied, limited data are available on an anti-inflammatory potential of pitanga juice. The aim of the presented study was to investigate anti-inflammatory properties of pitanga juice with regards to a prevention of inflammation-related periodontal diseases. For this purpose, six healthy volunteers swirled pitanga juice, containing 35% pitanga pulp, for 10 min. Thereafter, oral gum epithelial cells were harvested using a sterile brush and stimulated with lipopolysaccharides from Porphyromonas gingivalis (PG-LPS) for 6 h. Furthermore, human gingival fibroblasts (HGF-1) were used to elucidate the anti-inflammatory potential of pitanga juice constituents, cyanidin-3-glucoside and oxidoselina-1,3,7(11)-trien-8-one, in juice representative concentrations of 119 ?g ml(-1) and 30 ?g ml(-1), respectively. For the first time, an anti-inflammatory impact of pitanga juice on gingival epithelial cells was shown by means of an attenuation of IL-8 release by 55 ± 8.2% and 52 ± 11% in non-stimulated and PG-LPS-stimulated cells, respectively. In addition, both cyanidin-3-glucoside and oxidoselina-1,3,7(11)-trien-8-one reduced the LPS-stimulated CXCL8 mRNA expression by 50 ± 15% and 37 ± 18% and IL-8 release by 52 ± 9.9% and 45 ± 3.7% in HGF-1 cells, when concomitantly incubated with 10 ?g ml(-1)PG-LPS for 6 h, revealing an anti-inflammatory potential of the volatile compound oxidoselina-1,3,7(11)-trien-8-one for the first time. PMID:25228206

Josino Soares, Denise; Walker, Jessica; Pignitter, Marc; Walker, Joel Michael; Imboeck, Julia Maria; Ehrnhoefer-Ressler, Miriam Margit; Montenegro Brasil, Isabella; Somoza, Veronika

2014-11-01

236

Synergistic combinations of high hydrostatic pressure and essential oils or their constituents and their use in preservation of fruit juices.  

PubMed

This work addresses the inactivation achieved with Escherichia coli O157:H7 and Listeria monocytogenes EGD-e by combined processes of high hydrostatic pressure (HHP) and essential oils (EOs) or their chemical constituents (CCs). HHP treatments (175-400 MPa for 20 min) were combined with 200 ?L/L of each EO (Citrus sinensis L., Citrus lemon L., Citrus reticulata L., Thymus algeriensis L., Eucalyptus globulus L., Rosmarinus officinalis L., Mentha pulegium L., Juniperus phoenicea L., and Cyperus longus L.) or each CC ((+)-limonene, ?-pinene, ?-pinene, p-cymene, thymol, carvacrol, borneol, linalool, terpinen-4-ol, 1,8-cineole, ?-terpinyl acetate, camphor, and (+)-pulegone) in buffer of pH 4.0 or 7.0. The tested combinations achieved different degrees of inactivation, the most effective being (+)-limonene, carvacrol, C. reticulata L. EO, T. algeriensis L. EO and C. sinensis L. EO which were capable of inactivating about 4-5 log(10) cycles of the initial cell populations in combination with HHP, and therefore showed outstanding synergistic effects. (+)-Limonene was also capable of inactivating 5 log(10) cycles of the initial E. coli O157:H7 population in combination with HHP (300 MPa for 20 min) in orange and apple juices, and a direct relationship was established between the inactivation degree caused by the combined process with (+)-limonene and the occurrence of sublethal injury after the HHP treatment. This work shows the potential of EOs and CCs in the inactivation of foodborne pathogens in combined treatments with HHP, and proposes their possible use in liquid food such as fruit juices. PMID:23246609

Espina, Laura; García-Gonzalo, Diego; Laglaoui, Amin; Mackey, Bernard M; Pagán, Rafael

2013-01-15

237

Detection of viable Zygosaccharomyces bailii in fruit juices using ethidium monoazide bromide and real-time PCR.  

PubMed

In this study, we use ethidium monoazide (EMA) a dye commonly used to differentiate viable and nonviable populations of bacteria in real-time PCR (QPCR) assays to eliminate the nonviable cells from the Z. bailii population. Thus we are able to determine the viable Z. bailii population using QPCR plus EMA. To do this we first, optimized the EMA exposure conditions; EMA concentration of 50 microg/ml with an incubation at 30 degrees C in the dark for 5 min. Followed by light exposure on ice, for 5 min using a 500 W halogen lamp at a distance of 12 cm. Using these optimized conditions, we determined that the assay could detect as few as 12.5 viable Z. bailii cells in the presence of 10(5) CFU/ml of heat killed-cells. The EMA assay was also more consistent at determining viable cell counts when compared to plating than fluorescent microscopy viable cell counts. Finally, we used the assay to determine the viable population in heat-treated (72 degrees C, 2 min), ethanol-treated and raspberry cranberry juice Z. bailii cultures. When examining Z. bailii cells treated with 70% ethanol the QPCR assay with EMA (1.22 x 10(2)) showed a better correlation with plating (4.5 x 10(1) CFU/ml) compared to the QPCR assay without EMA (5.31 x 10(6) CFU/ml) and this was also seen in the other two injured populations. Thus we feel that we have designed an assay which will be useful for the detection of viable spoilage yeasts in various fruit juices. PMID:19243848

Rawsthorne, Helen; Phister, Trevor G

2009-05-31

238

Effect of simulated processing on the antioxidant capacity and in vitro protein digestion of fruit juice-milk beverage model systems.  

PubMed

The effects of simulated processing (pH adjustment and thermal treatment) on the antioxidant capacity and in vitro protein digestion of fruit juice-milk beverage (FJMB) models consisting of whey protein (WP), and chlorogenic acid (CHA) or catechin (CAT) were investigated. Results indicated that CAT was more susceptible to processing than CHA, and showed a significant (p<0.05) decrease in ABTS and FRAP after sterilization (121°C/10min) and pH adjustment to 6.8. WP addition had different effects (none, masking, synergetic effect) on the antioxidant activity of FJMB. Pasteurization (63°C/30min) and pH adjustment (pH 3.7 or pH 6.8) had either non-significant or slight effects on FJMB's antioxidant capacity, while sterilization significantly (p<0.05) increased or decreased its ABTS and FRAP depending on the different models. In vitro digestion of WP in FJMB was obviously (p<0.05) inhibited by phenolics to varying degrees, and little influenced (p>0.05) by pasteurization, whereas sterilization initially accelerated WP digestion but did not change its overall digestibility. PMID:25577106

He, Zhiyong; Yuan, Bo; Zeng, Maomao; Tao, Guanjun; Chen, Jie

2015-05-15

239

Treatment of fruit-juice industry wastewater in a two-stage anaerobic hybrid (AH) reactor system followed by a sequencing batch reactor (SBR)  

Microsoft Academic Search

This study has been carried out to assess the performance of a combined system consisting of an anaerobic hybrid (AH) reactor followed by a sequencing batch reactor (SBR) for treatment of fruit-juice industry wastewater at a temperature of 26 °C. Three experimental runs were conducted in this investigation. In the first experiment, a single-stage AH reactor was operated at a hydraulic

A. Tawfik; H. El-Kamah

2011-01-01

240

Treatment of fruit-juice industry wastewater in a two-stage anaerobic hybrid (AH) reactor system followed by a sequencing batch reactor (SBR)  

Microsoft Academic Search

This study has been carried out to assess the performance of a combined system consisting of an anaerobic hybrid (AH) reactor followed by a sequencing batch reactor (SBR) for treatment of fruit-juice industry wastewater at a temperature of 26 °C. Three experimental runs were conducted in this investigation. In the first experiment, a single-stage AH reactor was operated at a hydraulic

A. Tawfik; H. El-Kamah

2012-01-01

241

Changes in physical and chemical properties during pomegranate ( Punica granatum L.) fruit maturation  

Microsoft Academic Search

Physicochemical studies of pomegranate fruits (Punica granatum) variety Taifi, including total seed juice extracted from unripe, half-ripe and full-ripe stages are reported. Edible portion of pomegranate (57.51% of total fruit wt.) comprised 63.58% of juice and 36.21% of seeds. Fresh juice contained 84.57% moisture, 14.1% sugar, 1.05% protein and 0.33% ash. Total protein, ascorbic acid, fat and phenolic compounds in

Salah A Al-Maiman; Dilshad Ahmad

2002-01-01

242

EFFECTS OF ACID RAIN ON FRUIT CROPS  

EPA Science Inventory

Because of climatic restrictions, fruit production is concentrated in a relatively few states in the U.S. Among the factors presenting increasing challenges to fruit growers is air pollution. In contrast to herbaceous annual agricultural crops, woody perennial fruit plants are su...

243

Analysis of anthocyanins in commercial fruit juices by using nano-liquid chromatography-electrospray-mass spectrometry and high-performance liquid chromatography with UV-vis detector.  

PubMed

Nano-LC and conventional HPLC techniques were applied for the analysis of anthocyanins present in commercial fruit juices using a capillary column of 100 ?m id and a 2.1 mm id narrow-bore C(18) column. Analytes were detected by UV-Vis at 518 nm and ESI-ion trap MS with HPLC and nano-LC, respectively. Commercial blueberry juice (14 anthocyanins detected) was used to optimize chromatographic separation of analytes and other analysis parameters. Qualitative identification of anthocyanins was performed by comparing the recorded mass spectral data with those of published papers. The use of the same mobile phase composition in both techniques revealed that the miniaturized method exhibited shorter analysis time and higher sensitivity than narrow-bore chromatography. Good intra-day and day-to-day precision of retention time was obtained in both methods with values of RSD less than 3.4 and 0.8% for nano-LC and HPLC, respectively. Quantitative analysis was performed by external standard curve calibration of cyanidin-3-O-glucoside standard. Calibration curves were linear in the concentration ranges studied, 0.1-50 and 6-50 ?g/mL for HPLC-UV/Vis and nano-LC-MS, respectively. LOD and LOQ values were good for both methods. In addition to commercial blueberry juice, qualitative and quantitative analysis of other juices (e.g. raspberry, sweet cherry and pomegranate) was performed. The optimized nano-LC-MS method allowed an easy and selective identification and quantification of anthocyanins in commercial fruit juices; it offered good results, shorter analysis time and reduced mobile phase volume with respect to narrow-bore HPLC. PMID:21246720

Fanali, Chiara; Dugo, Laura; D'Orazio, Giovanni; Lirangi, Melania; Dachà, Marina; Dugo, Paola; Mondello, Luigi

2011-01-01

244

An immunomodulatory polysaccharide-rich substance from the fruit juice of Morinda citrifolia (noni) with antitumour activity.  

PubMed

The fruit juice of Morinda citrifolia (noni) contains a polysaccharide-rich substance (noni-ppt) with antitumour activity in the Lewis lung (LLC) peritoneal carcinomatosis model. Therapeutic administration of noni-ppt significantly enhanced the duration of survival of inbred syngeneic LLC tumour bearing mice. It did not exert significant cytotoxic effects in an adapted culture of LLC cells, LLC1, but could activate peritoneal exudate cells (PEC) to impart profound toxicity when co-cultured with the tumour cells. This suggested the possibility that noni-ppt may suppress tumour growth through activation of the host immune system. Concomitant treatment with the immunosuppressive agent, 2-chloroadenosine (C1-Ade) or cyclosporin (cys-A) diminished its activity, thereby substantiating an immunomodulatory mechanism. Noni-ppt was also capable of stimulating the release of several mediators from murine effector cells, including tumour necrosis factor-alpha (TNF-alpha), interleukin-1beta (IL-1beta), IL-10, IL-12 p70, interferon-gamma (IFN-gamma) and nitric oxide (NO), but had no effect on IL-2 and suppressed IL-4 release. Improved survival time and curative effects occurred when noni-ppt was combined with sub-optimal doses of the standard chemotherapeutic agents, adriamycin (Adria), cisplatin (CDDP), 5-fluorouracil (5-FU), and vincristine (VCR), suggesting important clinical applications of noni-ppt as a supplemental agent in cancer treatment. PMID:10441776

Hirazumi, A; Furusawa, E

1999-08-01

245

Purification and characterization of an intracellular beta-glucosidase from a Candida sake strain isolated from fruit juices.  

PubMed

A yeast strain isolated in the laboratory from fruit juices was studied and classified as Candida sake. The strain produces an intracellular beta-glucosidase when grown with cellobiose as the carbon source. The enzyme was purified by ion-exchange chromatography and gel filtration. The molecular mass of the purified intracellular beta-glucosidase, estimated by gel filtration, was 240 kDa. The tetrameric structure of the beta-glucosidase was determined following treatment of the purified enzyme with sodium dodecyl sulfate. The enzyme exhibited optimum activity at 52 degrees C and pH 4.25 with citrate-phosphate buffer. The enzyme was active against soluble glycosides with the (1-->4)-beta configuration, and from Lineweaver Burk plots, a Km value of 6.9 mmol/L was found for p-nitrophenyl-beta-D-glucopyranoside. The beta-glucosidase was found to be tolerant to glucose inhibition with a Ki value of 0.2 mol/L. PMID:11732712

Gueguen, Y; Chemardin, P; Arnaud, A

2001-09-01

246

Urinary hippuric acid after ingestion of edible fruits.  

PubMed

Aim of this study was to evaluate the biotransformation of simple phenols after ingestion of edible fruits and mixed food. It was analyzed hippuric acid in urine as biomarker of conjugation in the liver cells of glycine with aromatic phenolic acids such benzoic and salicylic acid from ingested food. Measurement of hippuric acid in urine samples of 10 healthy individuals: 5 female and 5 male with a mean age 51,5 years were recruited to participate in this study. Urine samples were collected for 24 hours. The additional meals 300 g of fruits: blueberry, cherry, raspberry, melon, blackberry and mixed food were given immediately before the 24 hr urine sampling. Otherwise, the meals given during 24 hr was a usually food. Biotransformation of phenols in edible fruits, that are together with liver glycins precursors of hippuric acid biosynthesis, was evaluated by direct spectrophotometric measurement of excreted hippuric acid in urine at 410 nm. It was established that the highest quantity of hippuric acid was after ingestion of 300 g of bilberry fruits (p< 0,003), and same quantity of cherries (p< 0,003). Concentration of excreted hippuric acid was twice higher after ingestion of these fruits in comparison with hippuric acid concentrations in urine after ingestion of common - mixed food. Quantity of biosynthesised hippuric acid was in direct correlation with the concentrations of its precursors, primarily phenol acids and other simple aromatic acids ingested with food. PMID:18318670

Toromanovi?, Jasmin; Kovac-Besovi?, Elvira; Sapcanin, Aida; Tahirovi?, Ismet; Rimpapa, Zlatan; Kroyer, Gerhard; Sofi?, Emin

2008-02-01

247

Diffusion Properties of Garcinia Fruit Acids (Garcinia atroviridis)  

Microsoft Academic Search

The diffusion properties of garcinia fruit acids (Garcinia atroviridis) were investigated in a batch reactor. The influences of two variables were studied: material thickness and extraction temperature. Stirring was continuous to assure turbulent flow inside the vessel. Garcinia fruits were sliced into infinite slabs of two different thicknesses, 2.5 and 4.0 mm. Each group of a given thickness was then

Chairat SIRIPATANA

2007-01-01

248

Single strand hollow fiber membrane (SSHFM): an on-line sample preparation for the flow based colorimetric determination of free iron in fruit juices.  

PubMed

A single strand hollow fiber membrane (SSHFM) was developed for the on-line sample preparation for the flow based colorimetric determination of free iron levels in fruit juices. The SSHFM, as used, could separate Fe(2+) from some spectrophotometric interfering agents in the fruit juice, such as pigments, solid suspensions and polysaccharides. The screening process was likely to have been primarily based on dialysis, wherein only ions or molecules that are smaller than the pores of the membrane can diffuse through while relatively larger molecules or particles could not. Two flow modes, a continuous and stopped flow, were studied. Factors that influenced the sensitivity (%dialysis) of the method, such as the flow rate, sample volume, flow direction and stopped flow time, were optimized. The stopped flow mode was found to be relatively more sensitive than the continuous flow mode and displayed a linear range of 1-30 mg L(-1) Fe(2+), a limit of detection of 0.5 mg L(-1), and a % relative standard deviation of less than 2% (n=8) for the analysis of 10 mg L(-1) Fe(2+) spiked grape juice samples. A sample throughput of 24 samples h(-1), was attained without any further sample treatment. PMID:21641442

Nitiyanontakit, Sira; Varanusupakul, Pakorn; Ngamukot, Passapol

2011-06-15

249

Stability of patulin in a juice-like aqueous model system in the presence of ascorbic acid  

Microsoft Academic Search

In the present study, the stability of patulin in an aqueous juice-like model system was investigated. At acidic pH, the presence of ascorbic acid reduced the stability of patulin. After 34 days, patulin was reduced to 30% of its initial concentration in the presence of ascorbic acid compared to 68–71% in samples without ascorbic acid. Conditions during storage (presence of

S. Drusch; S. Kopka; J. Kaeding

2007-01-01

250

Joint effect of nitrogen sources and B vitamin supplementation of date juice on lactic acid production by Lactobacillus casei subsp. rhamnosus  

Microsoft Academic Search

The use of date juice as a substrate for lactic acid production was investigated. Various nitrogen sources were compared with yeast extract for efficient lactic acid production by Lactobacillus casei subsp. rhamnosus. Among different nitrogen sources added to date juice (yeast extract, ammonium sulfate, tryptic soy, urea, peptone, and casein hydrolysate), yeast extract was the most efficient. The effect of

Aicha Nancib; Nabil Nancib; Djalal Meziane-Cherif; Abdelhafid Boubendir; Michel Fick; Joseph Boudrant

2005-01-01

251

Anthocyanin-Rich Juice Lowers Serum Cholesterol, Leptin, and Resistin and Improves Plasma Fatty Acid Composition in Fischer Rats  

PubMed Central

Obesity and obesity-associated diseases e.g. cardiovascular diseases and type 2 diabetes are spread worldwide. Anthocyanins are supposed to have health-promoting properties, although convincing evidence is lacking. The aim of the present study was to investigate the effect of anthocyanins on several risk factors for obesity-associated diseases. Therefore, Fischer rats were fed anthocyanin-rich grape-bilberry juice or an anthocyanin-depleted control juice for 10 weeks. Intervention with anthocyanin-rich grape-bilberry juice reduced serum cholesterol and tended to decrease serum triglycerides. No effects were seen for serum non-esterified fatty acids, glucose, and insulin. Anthocyanin-rich grape-bilberry juice intervention reduced serum leptin and resistin, but showed no influence on serum adiponectin and secretion of adipokines from mesenteric adipose tissue. Furthermore, anthocyanin-rich grape-bilberry juice increased the proportion of polyunsaturated fatty acids and decreased the amount of saturated fatty acids in plasma. These results indicate that anthocyanins possess a preventive potential for obesity-associated diseases. PMID:23825152

Graf, Daniela; Seifert, Stephanie; Jaudszus, Anke; Bub, Achim; Watzl, Bernhard

2013-01-01

252

Amino acid sources in the adult diet do not affect life span and fecundity in the fruit-feeding butterfly Bicyclus anynana  

PubMed Central

1. In tropical forests, the adults of many butterfly species feed on fruits rather than nectar from flowers and have long life spans. Rotting fruit and nectar differ from each other in many respects, including sources of amino acids and microbial life. If amino acids in the adult diet can be used for reproduction, this may have facilitated the evolution of extended life spans in this guild. 2. This issue was addressed by investigating effects of banana, yeast, and amino acids in the adult diet of the fruit-feeding butterfly Bicyclus anynana (Lepidoptera) on longevity and female reproductive output in two experiments. 3. Results showed that in the fruit-feeding butterfly B. anynana: (i) banana juice, but not sliced banana or added amino acids extend life span compared with a sugar solution of similar composition; (ii) compared with this sugar solution, other cohorts (banana juice-amino acid enriched) did not have significantly higher reproductive outputs; (iii) yeast does not represent a valuable source of nutrients; (iv) caloric restriction may cause decreased life span and rate of reproduction; and (v) increased rates of reproduction have a life span cost. PMID:19081752

Molleman, Freerk; Ding, Jimin; Wang, Jane-Ling; Brakefield, Paul M.; Carey, James R.; Zwaan, Bas J.

2008-01-01

253

Efficient Production of Lactic Acid from Sweet Sorghum Juice by a Newly Isolated Lactobacillus salivarius CGMCC 7.75.  

PubMed

Sweet sorghum juice was a cheap and renewable resource, and also a potential carbon source for the fermentation production of lactic acid (LA) by a lactic acid bacterium. One newly isolated strain Lactobacillus salivarius CGMCC 7.75 showed the ability to produce the highest yield and optical purity of LA from sweet sorghum juice. Studies of feeding different concentrations of sweet sorghum juice and nitrogen source suggested the optimal concentrations of fermentation were 325 ml l(-1) and 20 g l(-1), respectively. This combination produced 142.49 g l(-1) LA with a productivity level of 0.90 g of LA per gram of sugars consumed. The results indicated the high LA concentration achieved using L. salivarius CGMCC 7.75 not only gives cheap industrial product, but also broaden the application of sweet sorghum. PMID:24426133

Liu, Quanlan; Wang, Shanglong; Zhi, Jian-Fei; Ming, Henglei; Teng, Dawei

2013-09-01

254

Adjunctive daily supplementation with encapsulated fruit, vegetable and berry juice powder concentrates and clinical periodontal outcomes: a double-blind RCT  

PubMed Central

Aim A double-blind randomized controlled trial to determine whether dietary supplementation with fruit/vegetable/berry juice powder concentrates, simultaneously with non-surgical periodontal therapy, improved 2-month treatment outcomes. Methods Volunteers with chronic periodontitis were randomly assigned to one of three groups: fruit/vegetable (FV), fruit/vegetable/berry (FVB) or placebo. Supplements were taken daily during non-surgical debridement and maintenance and outcomes assessed at 2, 5 and 8 months after completion. Primary outcomes were mean probing pocket depth (PPD), clinical attachment gain, % sites bleeding on probing (% BOP) at 2 months. Adherence and plasma ?-carotene were determined. Results Sixty-one nutritionally replete (by serum biochemistry) volunteers enrolled and 60 (n = 20 per arm) completed the 2-month review. Clinical outcomes improved in all groups at 2 months, with additional improvement in PPD versus placebo for FV (p < 0.03). Gingival crevicular fluid volumes diminished more in supplement groups than placebo (FVB; p < 0.05) at 2 months, but not at later times. The % BOP (5 months) and cumulative plaque scores (8 months) were lowered more in the FV group (p < 0.05). Conclusions Adjunctive juice powder concentrates appear to improve initial pocket depth reductions in nutritionally replete patients, where plasma micronutrient bioavailability is attainable. Definitive multicentre studies in untreated and treated patients are required to ascertain the clinical significance of such changes. PMID:22093005

Chapple, Iain L C; Milward, Michael R; Ling-Mountford, Nicola; Weston, Paul; Carter, Kevin; Askey, Keeley; Dallal, Gerard E; De Spirt, Silke; Sies, Helmut; Patel, Dina; Matthews, John B

2012-01-01

255

21 CFR 146.137 - Frozen orange juice.  

Code of Federal Regulations, 2010 CFR

...2010-04-01 2010-04-01 false Frozen orange juice. 146.137 Section 146.137 Food and Drugs FOOD AND...Fruit Juices and Beverages § 146.137 Frozen orange juice. (a) Frozen orange juice is orange juice as...

2010-04-01

256

21 CFR 146.137 - Frozen orange juice.  

Code of Federal Regulations, 2011 CFR

...2011-04-01 2011-04-01 false Frozen orange juice. 146.137 Section 146.137 Food and Drugs FOOD AND...Fruit Juices and Beverages § 146.137 Frozen orange juice. (a) Frozen orange juice is orange juice as...

2011-04-01

257

Consumer Acceptance of Mayhaw (Crataegus opaca Hook, and Arn.) Juice Blended with Muscadine Grape (Vitis rotundifolia Michx.) Juice  

Microsoft Academic Search

Fruit juices are among the top 10 products occupying grocery store shelf space. They are also one of the top five consumption patterns of fruits and vegetables. There is a strong potential for growth in blended juices and juice-based beverages. A study was conducted to evaluate the potential for mayhaw and muscadine juices to compete in this growing market. Mayhaws

A. F. Trappey; C. E. Johnson; P. W. Wilson

2007-01-01

258

Determination of ten pyrethroids in various fruit juices: comparison of dispersive liquid-liquid microextraction sample preparation and QuEChERS method combined with dispersive liquid-liquid microextraction.  

PubMed

Dispersive liquid-liquid microextraction (DLLME) sample preparation and the quick, easy, cheap, effective, rugged and safe (QuEChERS) method combined with DLLME were developed and compared for the analysis of ten pyrethroids in various fruit juices using gas chromatography-electron capture detection (GC-ECD). QuEChERS-DLLME method has found its widespread applications to all the fruit juices including those samples with more complex matrices (orange, lemon, kiwi and mango) while DLLME was confined to the fruit juices with simpler matrices (apple, pear, grape and peach). The two methods provided acceptable recoveries and repeatability. In addition, the applicabilities of two methods were demonstrated with the real samples and further confirmed by gas chromatography-mass spectrometry (GC-MS). PMID:24767068

Zhang, Yaohai; Zhang, Xuelian; Jiao, Bining

2014-09-15

259

Ascorbic Acid Content of Baobab Fruit  

Microsoft Academic Search

THE Hausa-speaking farmers and Fulani cattle owners who live in the savannah regions of Northern Nigeria make free use of the leaves and fruit of the baobab tree (Adansonia digitata Linn.). The leaves, either fresh or dried and pulverized, are used in the soup which is poured over the dish of porridge made from guineacorn (sorghum) or millet (pennisetum and

Bruce M. Nicol

1957-01-01

260

Vortex-assisted liquid-liquid microextraction coupled with high performance liquid chromatography for the determination of furfurals and patulin in fruit juices.  

PubMed

A fast and simple solvent microextraction technique using salting out-vortex-assisted liquid-liquid microextraction (salting out-VALLME) was developed for the extraction of furfurals (2-furfural (2-F), 3-furfural (3-F), 5-methylfurfural (5-MF) and 5-hydroxymethylfurfural (5-HMF)) and patulin (PAT) in fruit juice samples. The optimum extraction conditions for 5 mL sample were: extraction solvent, 1-hexanol; volume of extractant, 200 µL; vortex time, 45 s; salt addition, 20%. The simultaneous determination of the furfurals and PAT were investigated using high performance liquid chromatography coupled with diode array detector (HPLC-DAD). The separation was performed using ODS Hypersil C18 column (4.6 mm i.d × 250 mm, 5 ?m) under gradient elution. The detection wavelengths used for all compounds were 280 nm except for 3-F (210 nm). The furfurals and PAT were successfully separated in less than 9 min. Good linearities (r(2)>0.99) were obtained within the range 1-5000 ?g L(-1) for all compounds except for 3-F (10-5000 µg L(-1)) and PAT (0.5-100 ?g L(-1)). The limits of detection (0.28-3.2 µg L(-1)) were estimated at S/N ratio of 3. The validated salting out-VALLME-HPLC method was applied for the analysis of furfurals and PAT in fruit juice samples (apple, mango and grape). PMID:24468341

Abu-Bakar, Nur-Bahiyah; Makahleh, Ahmad; Saad, Bahruddin

2014-03-01

261

Cloud point extraction coupled with ultrasonic-assisted back-extraction for the determination of organophosphorus pesticides in concentrated fruit juice by gas chromatography with flame photometric detection.  

PubMed

A new method for the determination of nine organophosphorus pesticides (OPPs): Dichlorvos, methamidophos, acephate, diazinon, dimethoate, chlorpyrifos, parathion-methyl, malathion and parathion-ethyl in concentrated fruit juice was developed using the cloud point extraction coupled with ultrasonic-assisted back-extraction prior to gas chromatography with flame photometric detection (GC-FPD) analysis. The parameters and variables that affect the extraction were investigated. Under optimum conditions: a solution containing 6% (W/V) polyethylene glycol 6000 (PEG 6000) and 20% (W/V) Na(2)SO(4) for the extraction of the OPPs. The coacervation phase obtained was back extracted with ethyl acetate. The upper ethyl acetate solution was centrifugated simply for further cleanup for the sake of automatic injection. A preconcentration factor of 50 was obtained for these nine pesticides. Using this method, the limits of detection (LOD) and limits of quantification (LOQ) were in the range of 0.5-3.0 and 1.5-9.0?gkg(-1) in concentrated fruit juice, respectively; the relative standard deviations (RSD) were <9%. PMID:23140719

Zhao, Wei-Jun; Sun, Xiao-Ke; Deng, Xiao-Ni; Huang, Lin; Yang, Ming-Min; Zhou, Zhi-Ming

2011-07-15

262

Statistical screening of medium components by Plackett–Burman design for lactic acid production by Lactobacillus sp. KCP01 using date juice  

Microsoft Academic Search

Statistical screening of media components for production of lactic acid by Lactobacillus sp. KCP01 using date juice as a sugar source was carried out by Plackett–Burman design. Date juice at 5% sugar concentration when used alone showed 2.6g\\/l of lactic acid production. Increase in lactic acid production (15.1g\\/l) was observed with supplementation of salts and organic nitrogen sources of MRS

Kishor Chauhan; Ujjval Trivedi; Kamlesh C. Patel

2007-01-01

263

Fermentative production of L(+)-lactic acid using hydrolyzed acorn starch, persimmon juice and wheat bran hydrolysate as nutrients.  

PubMed

The use of hydrolyzed acorn starch as a novel carbon source for L(+)-lactic acid production was proposed. The effects of carbon-nitrogen ratio and growth factor on the fermentations were studied by single factor experiments. A lower carbon-nitrogen ratio could enhance L(+)-lactic acid production, and the expensive yeast extract could be replaced by the cheap persimmon juice providing growth factor for L(+)-lactic acid production when wheat bran hydrolysate was used as the nitrogen source. The dosages of wheat bran hydrolysate and persimmon juice in the medium were statistically optimized by response surface methodology (RSM). The yield of L(+)-lactic acid reached 45.78g/100g dry acorn with a final concentration of 57.61+/-1.37g/l and a productivity of 1.60+/-0.12g/lh when the batch fermentation was carried out in a 5l bioreactor under the optimal conditions of wheat bran hydrolysate 24.55g/l and persimmon juice 12.30g/l. Comparative batch fermentations using different raw materials such as acorn, cassava, corn and glucose showed that both the yield and the productivity of L(+)-lactic acid production were the highest when the hydrolyzed acorn starch was used as the carbon source. Therefore, the acorn could be used as a new substitute of grain raw material in L(+)-lactic acid production. PMID:20116239

Lu, Zhengdong; He, Feng; Shi, Yue; Lu, Mingbo; Yu, Longjiang

2010-05-01

264

Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage  

Microsoft Academic Search

Citrus fruits of different species and cultivars, (“Red blush” grapefruit, “Palazzelli” mandarin-type fruit, “Minneola” tangelo and “Salustiana” and “Shamouti” orange) were minimally processed as segments or juices and cold-stored for up to 12 or 15 days, respectively. The flavanone glycosides, ascorbic acid (AA) content and antioxidant capacity were determined during storage. Minimal processing had almost no effect on the main

Alessandra Del Caro; Antonio Piga; Vincenzo Vacca; Mario Agabbio

2004-01-01

265

Changes in carotenoid content and biosynthetic gene expression in juice sacs of four orange varieties (Citrus sinensis) differing in flesh fruit color.  

PubMed

The contribution of carotenoid composition to the color range of the fruit juice sacs of four orange varieties (Citrus sinensis) differing in flesh color, namely, Shamouti (normal orange color), Sanguinelli ("blood cultivar" purple color), Cara Cara navel (pink-reddish), and Huang pi Chen (yellowish color), was investigated. To this end, qualitative and quantitative analyses of carotenoid contents were first performed by high-performance liquid chromatography (HPLC) using a C30 column and a photodiode array detector in February, at a late developmental fruit stage. Concomitantly, transcript levels of Dxs, the gene controlling the first step of the MEP pathway, and six genes involved in beta,beta-xanthophyll biosynthesis (Psy, Pds, Zds, Lcy-b, Hy-b, and Zep) were determined in August, November, and February. Transcript level measurement was carried out by real-time RT-PCR on total RNA from juice sacs. The four orange varieties displayed different carotenoid profiles. Shamouti and Sanguinelli oranges accumulated mainly beta,beta-xanthophylls as expected in typically colored oranges, whereas Cara Cara navel orange accumulated linear carotenes in addition to cis-violaxanthin. Huang pi Chen fruit flesh orange was characterized by a strong reduction of total carotenoid content. Whereas gene expression was relatively low and similar in August (before color break) in all four varieties, in November (during color break), Dxs, Zds, Hy-b, and Zep expression was higher in Cara Cara and Huang pi Chen oranges. The beta,beta-xanthophyll accumulation observed in February in Shamouti and Sanguinelli oranges was apparently related to the increase of transcript levels of all measured genes (i.e., Dxs, Psy, Pds, Zds, Hy-b, and Zep) except Lcy-b. At this time, however, transcript levels in Cara Cara were rather similar to those found in Sanguinelli, although both showed different carotenoid compositions. The Huang pi Chen phenotype correlated with lower expression of Dxs and Psy genes. These results revealed a general pattern of transcript change in juice sacs of citrus fruit, characterized by an apparent coordination of Dxs and Psy expression and a general increase in mRNA levels of carotenoid biosynthetic genes. These transcript changes correlated well with the beta,beta-xanthophyll accumulation, the normal carotenoid set, observed in Shamouti and Sanguinelli oranges and suggest that the preferential accumulation of linear carotenes in Cara Cara navel and the practical absence of carotenoids in Huang pi Chen oranges were not predominantly due to changes in regulation of carotenoid biosynthetic genes at the transcriptional level. PMID:18433104

Fanciullino, Anne-Laure; Cer?os, Manuel; Dhique-Mayer; Froelicher, Yann; Talón, Manuel; Ollitrault, Patrick; Morillon, Raphaël

2008-05-28

266

Amperometric microsensor for direct probing of ascorbic acid in human gastric juice.  

PubMed

This article reports on a novel microsensor for amperometric measurement of ascorbic acid (AA) under acidic conditions (pH 2) based on a carbon fiber microelectrode (CFME) modified with nickel oxide and ruthenium hexacyanoferrate (NiO-RuHCF). This sensing layer was deposited electrochemically in a two-step procedure involving an initial galvanostatic NiO deposition followed by a potentiodynamic RuHCF deposition from solutions containing the precursor salts. Several important parameters were examined to characterize and optimize the NiO-RuHCF sensing layer with respect to its current response to AA by using cyclic voltammetry, and scanning electron microscopy-energy dispersive X-ray spectroscopy methods. With the NiO-RuHCF coated CFME, the AA oxidation potential under acidic conditions was shifted to a less positive value for about 0.2 V (E(p) of ca. 0.23 V vs. Ag/AgCl) as compared to a bare CFME, which greatly improves the electrochemical selectivity. Using the hydrodynamic amperometry mode, the current vs. AA concentration in 0.01 M HCl, at a selected operating potential of 0.30 V, was found to be linear over a wide range of 10-1610 ?M (n=22, r=0.999) with a calculated limit of detection of 1.0 ?M. The measurement repeatability was satisfactory with a relative standard deviation (r.s.d.) ranging from 4% to 5% (n=6), depending on the AA concentration, and with a sensor-to-sensor reproducibility (r.s.d.) of 6.9% at 100 ?M AA. The long-term reproducibility, using the same microsensor for 112 consecutive measurements of 20 ?M AA over 11 h of periodic probing sets over 4 days, was 16.1% r.s.d., thus showing very good stability at low AA levels and suitability for use over a prolonged period of time. Moreover, using the proposed microsensor, additionally coated with a protective cellulose acetate membrane, the calibration plot obtained in the extremely complex matrix of real undiluted gastric juice was linear from 10 to 520 ?M (n=14, r=0.998). These results demonstrated the unique featuring of the proposed NiO-RuHCF microsensor under acidic conditions with enhanced sensitivity and stability and proved its promising potentiality for direct amperometric probing of AA at physiological levels in real gastric juice environments. PMID:20888449

Hutton, Emily A; Pauliukait?, Rasa; Hocevar, Samo B; Ogorevc, Božidar; Smyth, Malcolm R

2010-09-30

267

In Vitro and in Vivo Antioxidant and Anti-inflammatory Capacities of an Antioxidant-Rich Fruit and Berry Juice Blend. Results of a Pilot and Randomized, Double-Blinded, Placebo-Controlled, Crossover Study  

Microsoft Academic Search

This study investigated the in vitro and in vivo antioxidant and anti-inflammatory properties of a juice blend (JB), MonaVie Active, containing a mixture of fruits and berries with known antioxidant activity, including acai, a palm fruit, as the predominant ingredient. The phytochemical antioxidants in the JB are primarily in the form of anthocyanins, predominantly cyanidin 3-rutoside, cyanidin 3-diglycoside, and cyanidin

Gitte S. Jensen; Xianli Wu; Kelly M. Patterson; Janelle Barnes; Steve G. Carter; Larry Scherwitz; Robert Beaman; John R. Endres; Alexander G. Schauss

2008-01-01

268

Determination of sudan dyes in red wine and fruit juice using ionic liquid-based liquid-liquid microextraction and high-performance liquid chromatography.  

PubMed

The liquid-liquid microextraction (LLME) was developed for extracting sudan dyes from red wine and fruit juice. Room temperature ionic liquid was used as the extraction solvent. The target analytes were determined by high-performance liquid chromatography. The extraction parameters were optimized. The optimal conditions are as follows: volume of [C(6)MIM][PF(6)] 50 ?L; the extraction time 10 min; pH value of the sample solution 7.0; NaCl concentration in sample solution 5%. The extraction recoveries for the analytes in red wine and fruit samples are 86.79-108.28 and 68.54-85.66%, whereas RSDs are 1.42-5.12 and 1.43-6.19%, respectively. The limits of detection and quantification were 0.428 and 1.426 ng/mL for sudan I, 0.938 and 3.127 ng/mL for sudan II, 1.334 and 4.445 ng/mL for sudan III, 1.454 and 4.846 ng/mL for sudan IV, respectively. Compared with conventional liquid-liquid extraction (CLLE) and ultrasonic extraction (UE), when LLME was applied, the sample amount was less (LLME: 4 mL; CLLE: 10 mL; UE: 10 mL), the extraction time was shorter (LLME: 15 min; CLLE: 110 min; UE: 50 min) and the extraction solvent amount was less (LLME: 0.05 mL IL; CLLE: 15 mL hexane; UE: 20 mL hexane). The proposed method offers a simple, rapid and efficient sample preparation for determining sudan dyes in red wine and fruit juice samples. PMID:21656676

Sun, Shuo; Wang, Ying; Yu, Wenzhi; Zhao, Tianqi; Gao, Shiqian; Kang, Mingqin; Zhang, Yupu; Zhang, Hanqi; Yu, Yong

2011-07-01

269

Heat capacity of natural fruit juices and of their concentrates at temperatures from 10 to 120°C  

NASA Astrophysics Data System (ADS)

The heat capacity of natural apple, cherry, and raspberry juices and of their concentrates has been studied at temperatures from 10 to 120°C and pressures of 0.1 and 2 MPa. A setup based on the method of adiabatic calorimeter was assembled to carry out investigations. An estimate of the error of setup operation as well as control measurements on water prove the accuracy of experimental data to be within ±0.8% at the indicated parameters of state. For the heat capacity of juices 175 values have been obtained. Equations that describe experimental data as functions of temperature and content of dry matter have been constructed.

Magerramov, M. A.

2007-09-01

270

Bioavailability of calcium from milk-based formulas and fruit juices containing milk and cereals estimated by in vitro methods (solubility, dialyzability, and uptake and transport by caco-2 cells).  

PubMed

An adequate calcium intake during the first years of life is needed for normal growth and development and to prevent rickets. The bioavailability of calcium from infant foods (milk-based formulas and fruit juices containing milk and cereals, FMC), the dietary sources of calcium in these stages of life, has been estimated on the basis of simulated gastrointestinal digestion and calcium solubility and dialyzability values and on the efficiency of transport and uptake by Caco-2 cells. The ranking of samples according to calcium bioavailability depends on the use of solubility or dialyzability as criterion. On the basis of the former, the highest value corresponded to adapted formulas and the lowest to fruit juices. However, when using percentage dialysis, the highest value corresponded to fruit juices and the lowest to follow-up formulas. The highest percentages of transport efficiency and uptake by Caco-2 cells corresponded to calcium from the analyzed fruit juices, followed by toddler, follow-up, and adapted formulas. PMID:15853426

Perales, Sara; Barberá, Reyes; Lagarda, M Jesús; Farré, Rosaura

2005-05-01

271

21 CFR 101.30 - Percentage juice declaration for foods purporting to be beverages that contain fruit or vegetable...  

...product's advertising, label, or labeling bears the name of, or variation on the name...vegetable juice), or the label or labeling bears any vignette (i.e., depiction...a panel of the label that does not also bear the ingredient statement, it must be accompanied...

2014-04-01

272

21 CFR 101.30 - Percentage juice declaration for foods purporting to be beverages that contain fruit or vegetable...  

Code of Federal Regulations, 2013 CFR

...product's advertising, label, or labeling bears the name of, or variation on the name...vegetable juice), or the label or labeling bears any vignette (i.e., depiction...a panel of the label that does not also bear the ingredient statement, it must be accompanied...

2013-04-01

273

21 CFR 101.30 - Percentage juice declaration for foods purporting to be beverages that contain fruit or vegetable...  

Code of Federal Regulations, 2011 CFR

...product's advertising, label, or labeling bears the name of, or variation on the name...vegetable juice), or the label or labeling bears any vignette (i.e., depiction...a panel of the label that does not also bear the ingredient statement, it must be accompanied...

2011-04-01

274

21 CFR 101.30 - Percentage juice declaration for foods purporting to be beverages that contain fruit or vegetable...  

Code of Federal Regulations, 2010 CFR

...product's advertising, label, or labeling bears the name of, or variation on the name...vegetable juice), or the label or labeling bears any vignette (i.e., depiction...a panel of the label that does not also bear the ingredient statement, it must be accompanied...

2010-04-01

275

Multisensory flavor perception: Assessing the influence of fruit acids and color cues on the perception of fruit-flavored beverages  

Microsoft Academic Search

We report a study designed to investigate the influence of fruit acids (in particular, citric and malic acid) on people’s perception of the identity and the intensity of a variety of different fruit-flavored solutions. Participants had to identify the flavor of fruit-flavored drinks that were colored yellow, grey, orange, red, or else were presented as colorless solutions. The participants also

Massimiliano Zampini; Emma Wantling; Nicola Phillips; Charles Spence

2008-01-01

276

Evaluation of mineral elements and ascorbic acid contents in fruits of some wild plants.  

PubMed

The fruits of some wild plants were examined for their contents of mineral elements and ascorbic acid. High levels of ascorbic acid were found in fruits of Sclerocarya birrea (403.3 mg/100 g) and Adansonia digitata (337 mg/100 g). In nine of the fruits examined, the mineral contents (Ca, P) were comparable with average values found in common fruits. The iron contents were however 2-5 times higher than the values for common fruits. PMID:1852726

Eromosele, I C; Eromosele, C O; Kuzhkuzha, D M

1991-04-01

277

Growth and Metabolic Activity of Lemon Juice Vesicle Explants in Vitro1  

PubMed Central

Actively growing juice-vesicle explants, established from small lemon (Citrus limon L. Burm. f. var. `Eureka') fruits, were cultured in vitro on defined media. The juice vesicles continued to enlarge in culture for several months, without callus proliferation, and their initial growth was promoted by indoleacetic acid, gibberellic acid, and N6-benzyladenine. The metabolic competence of the explants, and its relevance to whole fruit development, was further investigated. Juice vesicles continued to accumulate protein on all media, for at least 16 days, but sugars did not change much during culture. Acid invertase increased dramatically during the first days of culture, and its specific activity was markedly promoted by indoleacetic acid, and to a lesser degree by gibberellic acid. Total peroxidase of juice vesicles increased progressively up to the 11th day of culture, and its specific activity was promoted by all three hormones, especially by N6-benzyladenine. Explant growth was accompanied by appearance of several cathodic and anodic isoperoxidases. The results suggest that the study of this unique juice vesicle system may contribute to a better understanding of fruit development. Images PMID:16662136

Altman, Arie; Gülsen, Yücel; Goren, Raphael

1982-01-01

278

Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil.  

PubMed

The phenolic compounds, organic acids and the antioxidant activity were determined for grape juice samples from new Brazilian varieties grown in the Sub-middle São Francisco Valley in the Northeast Region of Brazil. The results showed that the Brazilian grape juices have high antioxidant activity, which was significantly correlated with the phenolic compounds catechin, epicatechin gallate, procyanidin B1, rutin, gallic acid, caffeic acid, p-coumaric acid, pelargonidin-3-glucoside, cyanidin-3-glucoside, cyaniding-3,5-diglucoside and delphinidin-3-glucoside. The produced juice samples showed higher concentrations of trans-resveratrol than those observed in juices made from different varieties of grapes from traditional growing regions. Organic acids concentrations were similar to those of juices produced from other classical varieties. It was demonstrated that it is possible to prepare juices from grapes of new varieties grown in the Northeast of Brazil containing a high content of bioactive compounds and typical characteristics of the tropical viticulture practised in the Sub-middle São Francisco Valley. PMID:24837926

Lima, Marcos Dos Santos; Silani, Igor de Souza Veras; Toaldo, Isabela Maia; Corrêa, Luiz Claudio; Biasoto, Aline Camarão Telles; Pereira, Giuliano Elias; Bordignon-Luiz, Marilde T; Ninow, Jorge Luiz

2014-10-15

279

Hydrophilic carboxylic acids and iridoid glycosides in the juice of American and European cranberries (Vaccinium macrocarpon and V. oxycoccos), lingonberries (V. vitis-idaea), and blueberries (V. myrtillus).  

PubMed

Analysis of the hydrophilic fraction of cranberry juice by reversed-phase HPLC using an Aqua LUNA column with diode array or MS detection revealed the presence of quinic acid, malic acid, shikimic acid, and citric acid. For the first time, two iridoid glucosides were found in the juice. The two iridoid glucosides were shown to be monotropein and 6,7-dihydromonotropein by MS and NMR spectroscopy. A fast reversed-phase HPLC method for quantification of the hydrophilic carboxylic acids was developed and used for analyses of cranberry, lingonberry, and blueberry juices. The level of hydrophilic carboxylic acids in cranberries was 2.67-3.57% (w/v), in lingonberries 2.27-3.05%, and in blueberries 0.35-0.75%. In lingonberries both iridoid glucosides were present, whereas only monotropein was present in blueberries. PMID:12405790

Jensen, Heidi D; Krogfelt, Karen A; Cornett, Claus; Hansen, S Honoré; Christensen, S Brøgger

2002-11-01

280

The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by Lactobacillus casei subsp. rhamnosus  

Microsoft Academic Search

Production of lactic acid from date juice by fermentation has been studied using Lactobacillus casei subsp. rhamnosus as the producer organism. The optimum substrate concentration, expressed in its glucose content, was 60 g l?1. Various nitrogen sources were compared with yeast extract in terms of their efficiency for lactic acid production. None of these nitrogen sources gave lactic acid concentrations

Nabil Nancib; Aicha Nancib; Amel Boudjelal; Chouki Benslimane; Fabrice Blanchard; J Boudrant

2001-01-01

281

Regulation of L-ascorbic acid content in strawberry fruits  

PubMed Central

Plants have several L-ascorbic acid (AsA) biosynthetic pathways, but the contribution of each one to the synthesis of AsA varyies between different species, organs, and developmental stages. Strawberry (Fragaria×ananassa) fruits are rich in AsA. The pathway that uses D-galacturonate as the initial substrate is functional in ripe fruits, but the contribution of other pathways to AsA biosynthesis has not been studied. The transcription of genes encoding biosynthetic enzymes such as D-galacturonate reductase (FaGalUR) and myo-inositol oxygenase (FaMIOX), and the AsA recycling enzyme monodehydroascorbate reductase (FaMDHAR) were positively correlated with the increase in AsA during fruit ripening. Fruit storage for 72 h in a cold room reduced the AsA content by 30%. Under an ozone atmosphere, this reduction was 15%. Ozone treatment increased the expression of the FaGalUR, FaMIOX, and L-galactose-1-phosphate phosphatase (FaGIPP) genes, and transcription of the L-galactono-1,4-lactone dehydrogenase (FaGLDH) and FAMDHAR genes was higher in the ozone-stored than in the air-stored fruits. Analysis of AsA content in a segregating population from two strawberry cultivars showed high variability, which did not correlate with the transcription of any of the genes studied. Study of GalUR protein in diverse cultivars of strawberry and different Fragaria species showed that a correlation between GalUR and AsA content was apparent in most cases, but it was not general. Three alleles were identified in strawberry, but any sequence effect on the AsA variability was eliminated by analysis of the allele-specific expression. Taken together, these results indicate that FaGalUR shares the control of AsA levels with other enzymes and regulatory elements in strawberry fruit. PMID:21561953

Cruz-Rus, Eduardo; Amaya, Iraida; Sánchez-Sevilla, José F.; Botella, Miguel A.; Valpuesta, Victoriano

2011-01-01

282

Ingredients in Fruit Juices Interact with Dasatinib Through Inhibition of BCRP: A New Mechanism of Beverage-Drug Interaction.  

PubMed

Small molecule tyrosine kinase inhibitors (TKIs) are a group of highly novel and target-specific anticancer drugs. Recently, most TKIs are found to be substrates of P-glycoprotein (P-gp) and Breast Cancer Resistance Protein (BCRP). However, little information is available regarding the Pgp- or BCRP-mediated interaction of TKIs with coadministered drugs/food/beverage. Our objective was to evaluate the effect of the major ingredients of grapefruit juice (GFJ), orange juice (OJ), apple juice (AJ), and green tea on P-gp and BCRP-mediated dasatinib efflux. Among the 14 ingredients screened, only tangeretin and nobiletin moderately inhibited P-gp-mediated dasatinib efflux. In contrast, four ingredients in GFJ [i.e., bergamottin, 6',7'-dihydroxybergamottin (DHB), quercetin, and kaempferol], two ingredients in OJ (tangeretin and nobiletin), and one ingredient in AJ (i.e., hesperetin) greatly inhibited BCRP-mediated dasatinib efflux at the concentration of 50 ?M (p < 0.001). Further concentration-dependent studies revealed that bergamottin, DHB, tangeretin, and nobiletin are potent BCRP inhibitors, with IC50 values 3.19, 5.2, 1.19, and 1.04 ?M, respectively. Further in vivo investigations are warranted to evaluate the BCRP-mediated FJ-TKI interaction. Literature reports only documented the modulatory effect of FJ and green tea on CYP3A, P-gp, and OATP. Our novel finding that FJ ingredients strongly inhibit BCRP may represent a new mechanism of beverage-drug interaction. © 2014 Wiley Periodicals, Inc. and the American Pharmacists Association J Pharm Sci 104:266-275, 2015. PMID:25418056

Fleisher, Brett; Unum, Jesse; Shao, Jie; An, Guohua

2015-01-01

283

Effect of HLB on flavor of orange juice and perception of limonin and nomilin  

Technology Transfer Automated Retrieval System (TEKTRAN)

The effect of Huanglongbing (HLB) on orange juice flavor is complex. On the one hand, fruit that are harvested from diseased trees, that are asymptomatic for the disease, produce juice that is not much different from normal juice. In some cases the asymptomatic HLB fruit juice was detected to be sli...

284

Variations in essential oil and fatty acid composition during Myrtus communis var. italica fruit maturation  

Microsoft Academic Search

The essential oil and fatty acid composition of Myrtus communis var. italica fruit during its ripening was determined. The effect of the harvesting time on some physical properties of Myrtus fruits, fruit weight and moisture content, were significant. The increase of fruit weight (from 2.54 to 8.79g% fruits) during ripeness was correlated positively with that of moisture content (from 28%

Wissem Aidi Wannes; Baya Mhamdi; Brahim Marzouk

2009-01-01

285

Effect of gamma irradiation on microbiological, chemical, and sensory properties of fresh ashitaba and kale juices  

NASA Astrophysics Data System (ADS)

Due to the popularity of health effects upon intake of fresh fruits and vegetables, the demand for fresh vegetables and fruit juices has rapidly increased. However, currently, washing is the only procedure for reducing contaminated microorganisms, which obviously limits the shelf-life of fresh vegetable juice (less than 3 days). In this study, we examined the effects of irradiation on the microbiological, chemical and sensory properties of ashitaba and kale juices for industrial application and possible shelf-life extension. Freshly made ashitaba and kale juices already had 2.3×105 and 9.5×104 CFU/mL, respectively. Irradiation of 5 kGy induced higher than 2 decimal reductions in the microbial level, which was consistently maintained during storage for 7 days under refrigerated conditions. Total content of ascorbic acid in vegetable juice decreased upon irradiation in a dose-dependent manner. However, the content of flavonoids did not change, whereas that of polyphenols increased upon irradiation. In sensory evaluation, the ashitaba and kale juices without irradiation (control) scored lower than the irradiated samples after 1 and 3 days, respectively. This study confirms that irradiation is an effective method for sterilizing fresh vegetable juice without compromising sensory property, which cannot be subjected to heat pasteurization due to changes in the bioactivities of the products.

Jo, Cheorun; Ahn, Dong Uk; Lee, Kyung Haeng

2012-08-01

286

Interactions and thresholds of limonin and nomilin in bitterness perception in orange juice and other matrices  

Technology Transfer Automated Retrieval System (TEKTRAN)

Limonin and nomilin are two bitter compounds present in citrus and are thought to cause the bitter off-flavor of Huanglongbing-infected fruit/juice. This study determined the thresholds of limonin, nomilin, and their combination in a simple matrix (sucrose and citric acid), a complex matrix (sucrose...

287

The protective effects of toothpaste against erosion by orange juice: Studies in situ and in vitro  

Microsoft Academic Search

ObjectivesThere has been a monumental increase in the consumption of soft drinks, fruit juices and sport drinks in the UK, the US, and many other countries. Previous investigations have demonstrated the erosive nature of these acidic soft drinks. The aim of this investigation was to determine the protective effects of an experimental fluoride-based toothpaste, containing sodium hexametaphosphate, against an erosive

S. M. Hooper; R. G. Newcombe; R. Faller; S. Eversole; M. Addy; N. X. West

2007-01-01

288

Orange Juice  

NSDL National Science Digital Library

A boy named Ben learns that the processing behind fresh-squeezed orange juice is simpler—and more environmentally friendly—than that of bottled orange juice, in this animated video from LOOP SCOOPS.

Foundation, Wgbh E.

2010-11-30

289

Adventitious juice vesicle initiation in lemon ( Citrus limon L.), mandarin ( Citrus reticulata Blanco), sour orange ( Citrus aurantium L.), and sweet orange ( Citrus sinensis (L.) Osb.) fruit explants  

Microsoft Academic Search

Summary Adventitious juice vesicles have been obtained from lemon, mandarin and navel and sour orange juice vesicle explants cultured for prolonged periods on a nutrient medium containing 3.0% sucrose in vitro.

B. Tisserat; D. Jones; P. Galletta

1988-01-01

290

Reduction of non-enzymatic browning of orange juice and semi-concentrates by removal of reaction substrate.  

PubMed

A study was conducted to standardize the technology for the removal of amino acids (one of the browning reaction substrates) from sweet orange cv. Malta Common juice to reduce colour and quality deterioration in single strength juice and during subsequent concentration. Juice of sweet orange (Citrus sinensis) cv. Malta Common fruits was extracted by screw type juice extractor, preserved in 500 ppm SO2 and clarified by using "Pectinase CCM" enzyme (0.2% for 2 h at 50?±?2 °C). For removal of amino acids juice was passed under gravity through a glass column packed with an acidic cation exchange resin (CER), Dowex-50 W and quantity to be treated in one lot was standardized. The CER treated and untreated juices were concentrated to 15 and 30°Brix in a rotary vacuum evaporator. Results indicate that 121 ml of orange juice when passed through a glass column (5 cm internal diameter) packed with cation exchange resin (Dowex-50 W) upto a height of 8 cm, could remove about 98.4% of the amino acids with minimum losses in other juice constituents. With cation exchange resin treatment, the non-enzymatic browning and colour deterioration of orange juice semi-concentrates was reduced to about 3 folds in comparison to untreated counterparts. The retention of vitamin C and sugars was also better in semi-concentrates prepared from cation exchange resin treated juice. Thus, cation exchange resin treatment of orange juice prior to concentration and storage is highly beneficial in reduction of non-enzymatic browning, colour deterioration and retention of nutritional, sensory quality of product during preparation and storage. PMID:24966423

Sharma, Satish K; Juyal, Shashibala; Rao, V K; Yadav, V K; Dixit, A K

2014-07-01

291

EFFECT OF MILD HEAT PRE TREATMENT ON THE ASCORBIC ACID CONTENT OF FRESH-CUT FRUITS  

Microsoft Academic Search

Fruits are the major suppliers of the vitamin C (including ascorbic acid and dehydroascorbic acid) to human diets. Fresh-cut fruits, an important new class of food products, present attributes such as convenience and fresh-like quality. The ascorbic acid content of fresh-cut fruits is affected by minimal processing and along storage period. Mild heat pre treatments (MHPT) when applied to whole

M Abreu; S Beirão-da-Costa; A Steiner; L Correia; ML Beirão-da-Costa; AE Leitão; J Empis

292

Analytical monitoring of citrus juices by using capillary electrophoresis.  

PubMed

A capillary electrophoretic method was developed to analyze simultaneously most citrus juice components in a single procedure. After filtration, sample components are separated with an uncoated capillary tubing and a 35 mM sodium borate buffer (pH 9.3) containing 5% (v/v) acetonitrile. Analyses were run at 21 kV and 23 degrees C. Compounds monitored regularly were the biogenic amine synephrine, some flavonoids (didymin, hesperidin, narirutin, neohesperidin, and naringin), the polyphenol phlorin, 3 UV-absorbing amino acids (tryptophan, phenylalanine, and tyrosine), ascorbic acid, an unidentified peak generated by heat and storage, and the preservatives sorbate and benzoate that can be added to citrus products. Separation can be achieved in 20 min, and each compound can be subsequently quantitated. Didymin, narirutin, and phlorin peaks were used with an artificial neural network to assess the volume of added pulp wash, a by-product of juice preparation. This method allows rapid monitoring of citrus juices, giving information on quality, freshness, and possible adulteration of the product. Similar procedures could be used to monitor other fruit juices and quantitate diverse juice blends. PMID:10028677

Cancalon, P F

1999-01-01

293

Ascorbic acid metabolism during bilberry (Vaccinium myrtillus L.) fruit development.  

PubMed

Bilberry (Vaccinium myrtillus L.) possesses a high antioxidant capacity in berries due to the presence of anthocyanins and ascorbic acid (AsA). Accumulation of AsA and the expression of the genes encoding the enzymes of the main AsA biosynthetic route and of the ascorbate-glutathione cycle, as well as the activities of the enzymes involved in AsA oxidation and recycling were investigated for the first time during the development and ripening of bilberry fruit. The results showed that the AsA level remained relatively stable during fruit maturation. The expression of the genes encoding the key enzymes in the AsA main biosynthetic route showed consistent trends with each other as well as with AsA levels, especially during the first stages of fruit ripening. The expression of genes and activities of the enzyme involved in the AsA oxidation and recycling route showed more prominent developmental stage-dependent changes during the ripening process. Different patterns of activity were found among the studied enzymes and the results were, for some enzymes, in accordance with AsA levels. In fully ripe berries, both AsA content and gene expression were significantly higher in skin than in pulp. PMID:22608079

Cocetta, Giacomo; Karppinen, Katja; Suokas, Marko; Hohtola, Anja; Häggman, Hely; Spinardi, Anna; Mignani, Ilaria; Jaakola, Laura

2012-07-15

294

Gibberellic acid causes earlier flowering and synchronizes fruit ripening of coffee  

Microsoft Academic Search

The effect of 100 mgl-1 gibberellic acid (GA3) on flowering and fruit ripening synchrony, fruit set, fruit fresh weight, and vegetative growth were studied for different size classes of coffee (Coffea arabica L. cv. Guatemalan) flower buds. Flower buds that were > 4 mm, but not developed to the candle stage at the time of GA3 treatment, reached anthesis 20

Ursula K. Schuch; Leslie H. Fuchigami; Mike A. Nagao

1990-01-01

295

Ionic liquid-based totally organic solvent-free emulsification microextraction coupled with high performance liquid chromatography for the determination of three acaricides in fruit juice.  

PubMed

A novel, totally organic solvent-free emulsification microextraction (TEME) technique using ionic liquids (ILs) is proposed in this study. Seven bis(trifluoromethylsulfonyl)imide ionic liquids were synthesized. After comparing the physicochemical properties of the ionic liquids and their application to microextraction experiments, 1-hexyl-3-methylimidazolium bis(trifluoromethylsulfonyl)imide ([C6MIM][NTf2]), which has moderate surface tension and viscosity, was selected as the extraction solvent. The dispersion of ILs and mass transfer were accelerated by ultrasound irradiation and temperature control processes. Therefore, no dispersive organic solvent was needed. Several variables, such as ionic liquid volume, duration of the ultrasound extraction, dispersion temperature, ionic strength and centrifugation time were investigated and optimized. Under the optimum conditions, the calibration curve was linear in the range of 0.1-600 ?g L(-1) for chlorfenapyr and fenpyroximate and 0.5-600 ?g L(-1) for spirodiclofen, with correlation coefficients of 0.9994-0.9999. The enrichment factors were between 261 and 285. The limits of detection (LODs) were 0.02-0.06 ?g L(-1). Real fruit juice samples (at fortified levels of 10 ?g L(-1) and 30 ?g L(-1)) were successfully analyzed using the proposed method. The relative recoveries and enrichment factors were in the range of 92-104%. PMID:24054632

Zhang, Jiaheng; Liang, Zhe; Guo, Hao; Gao, Peng; Lu, Runhua; Zhou, Wenfeng; Zhang, Sanbing; Gao, Haixiang

2013-10-15

296

Application of magnetic solvent bar liquid-phase microextraction for determination of organophosphorus pesticides in fruit juice samples by gas chromatography mass spectrometry.  

PubMed

A simple, rapid and sensitive sample pretreatment technique, magnetic solvent bar liquid-phase microextraction (MSB-LPME) was developed for extracting organophosphorus pesticides from fruit juice. The analytes were extracted from the sample to the organic solvent immobilized in the fiber. The magnetic solvent bar not only can be used to stir the samples but also extract the analytes. After extraction, the analyte-adsorbed magnetic solvent bar can be readily isolated from the sample solution by a magnet, which could greatly simplify the operation and reduce the whole pretreatment time. The bar was eluted with methanol. The elute was evaporated to dryness and residue was dissolved in hexane. Several experimental parameters were investigated and optimized, including type of extraction solvent, number of magnetic solvent bar, extraction temperature, extraction time, salt concentration, stirring speed, pH and desorption conditions. The recoveries were in the range of 81.3-104.6%, and good reproducibilities were obtained with relative standard deviation below 6.1%. PMID:25624224

Wu, Lijie; Song, Ying; Hu, Mingzhu; Zhang, Hanqi; Yu, Aimin; Yu, Cui; Ma, Qiang; Wang, Ziming

2015-06-01

297

The PH gene determines fruit acidity and contributes to the evolution of sweet melons.  

PubMed

Taste has been the subject of human selection in the evolution of agricultural crops, and acidity is one of the three major components of fleshy fruit taste, together with sugars and volatile flavour compounds. We identify a family of plant-specific genes with a major effect on fruit acidity by map-based cloning of C. melo PH gene (CmPH) from melon, Cucumis melo taking advantage of the novel natural genetic variation for both high and low fruit acidity in this species. Functional silencing of orthologous PH genes in two distantly related plant families, cucumber and tomato, produced low-acid, bland tasting fruit, showing that PH genes control fruit acidity across plant families. A four amino-acid duplication in CmPH distinguishes between primitive acidic varieties and modern dessert melons. This fortuitous mutation served as a preadaptive antecedent to the development of sweet melon cultigens in Central Asia over 1,000 years ago. PMID:24898284

Cohen, Shahar; Itkin, Maxim; Yeselson, Yelena; Tzuri, Galil; Portnoy, Vitaly; Harel-Baja, Rotem; Lev, Shery; Sa'ar, Uzi; Davidovitz-Rikanati, Rachel; Baranes, Nadine; Bar, Einat; Wolf, Dalia; Petreikov, Marina; Shen, Shmuel; Ben-Dor, Shifra; Rogachev, Ilana; Aharoni, Asaph; Ast, Tslil; Schuldiner, Maya; Belausov, Eduard; Eshed, Ravit; Ophir, Ron; Sherman, Amir; Frei, Benedikt; Neuhaus, H Ekkehard; Xu, Yimin; Fei, Zhangjun; Giovannoni, Jim; Lewinsohn, Efraim; Tadmor, Yaakov; Paris, Harry S; Katzir, Nurit; Burger, Yosef; Schaffer, Arthur A

2014-01-01

298

Production of lactic acid from date juice extract with free cells of single and mixed cultures of Lactobacillus casei and Lactococcus lactis  

Microsoft Academic Search

The production of lactic acid from date juice by single and mixed cultures of Lactobacillus casei and Lactococcus lactis was investigated. In the present conditions, the highest concentration of lactic acid (60.3 g l?1) was obtained in the mixed culture system while in single culture fermentations of Lactobacillus casei or Lactococcus lactis, the maximum concentration of lactic acid was 53 and 46 g l?1,

Aicha Nancib; Nabil Nancib; Joseph Boudrant

2009-01-01

299

Two Novel Glycosides from the Fruits of Morinda Citrifolia (Noni) Inhibit AP1 Transactivation and Cell Transformation in the Mouse Epidermal JB6 Cell Line1  

Microsoft Academic Search

The fruit juice of Morinda citrifolia (noni), a plant originally grown in the Hawaiian and Tahitian islands, has long been used by islanders to treat diseases, including cancer. Two novel glycosides, 6-O-(b-D-glucopy- ranosyl)-1-O-octanoyl-b-D-glucopyranose and asperulosidic acid, ex- tracted from the juice of noni fruits, were used to examine their effects on 12-O-tedtradecanoylphorbol-13-acetate (TPA)- and epidermal growth factor (EGF)-induced AP-1 transactivation

Guangming Liu; Ann Bode; Wei-Ya Ma; Shengmin Sang; Chi-Tang Ho; Zigang Dong

2001-01-01

300

Comparison of lipid content and fatty acid composition between Tuber fermentation mycelia and natural fruiting bodies.  

PubMed

A comparison of lipid content and fatty acid (FA) composition between Tuber fermentation mycelia and natural fruiting bodies indicates that the lipid content in Tuber fermentation mycelia is higher than that in fruiting bodies. Unsaturated FAs (particularly linoleic acid and oleic acid) were the predominant constituents in total FAs in both Tuber fermentation mycelia and fruiting bodies. A total of 23 FAs, including arachidonic, eicosapentaenoic, docosahexaenoic, and ?-linolenic acids, were first identified in the Tuber species. A hierarchical clustering analysis showed that the FA profile of fermentation mycelia was quite similar, regardless of Tuber species. However, the FA profile of the fruiting bodies was significantly influenced by its species and habitat environments. Interestingly, the FA profile of the Tuber indicum and Tuber aestivum fruiting bodies was nearly identical to that of the Tuber fermentation mycelia, which partially confirms the similarity between the Tuber fermentation mycelia and the fruiting bodies. PMID:21449542

Tang, Yang; Li, Yuan-Yuan; Li, Hong-Mei; Wan, Duan-Ji; Tang, Ya-Jie

2011-05-11

301

Transcriptome and metabolome analyses of sugar and organic acid metabolism in Ponkan (Citrus reticulata) fruit during fruit maturation.  

PubMed

Ponkan (Citrus reticulata Blanco cv. Ponkan) is an important mandarin citrus in China. However, the low ratio of sugars to organic acids makes it less acceptable for consumers. In this work, three stages (S120, early development stage; S195, commercial harvest stage; S205, delayed harvest stage) of Ponkan fruit were selected for study. Among 28 primary metabolites analyzed in fruit, sugars increased while organic acids in general decreased. RNA-Seq analysis was carried out and 19,504 genes were matched to the Citrus clementina genome, with 85 up-regulated and 59 down-regulated genes identified during fruit maturation. A sucrose phosphate synthase (SPS) gene was included in the up-regulated group, and this was supported by the transcript ratio distribution. Expression of two asparagine transferases (AST), and a specific ATP-citrate lyase (ACL) and glutamate decarboxylase (GAD) members increased during fruit maturation. It is suggested that SPS, AST, ACL and GAD coordinately contribute to sugar accumulation and organic acid degradation during Ponkan fruit maturation. Both the glycolysis pathway and TCA cycle were accelerated during later maturation, indicating the flux change from sucrose metabolism to organic acid metabolism was enhanced, with citrate degradation occurring mainly through the gamma-aminobutyric acid (GABA) and acetyl-CoA pathways. PMID:25455100

Lin, Qiong; Wang, Chengyang; Dong, Wencheng; Jiang, Qing; Wang, Dengliang; Li, Shaojia; Chen, Ming; Liu, Chunrong; Sun, Chongde; Chen, Kunsong

2015-01-01

302

Frozen Fruit Pops Ingredients  

E-print Network

instead of cups, making great "ice cubes" in fruit juice or diet soda. Try other fruits or juice. This material is partially funded by USDA's Supplemental Nutrition Assistance Program ­ SNAP. The Supple- mental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you

Liskiewicz, Maciej

303

Changes in fatty acid composition of coriander ( Coriandrum sativum L.) fruit during maturation  

Microsoft Academic Search

Changes in fatty acids were studied during maturation of coriander (Coriandrum sativum L.) fruits cultivated in the North-East of Tunisia (Charfine). The fruits matured in 55 days after flowering (DAF). Oil and petroselinic acid synthesis proceeded at a steady rate up to 32 DAF. The first results showed a rapid oil accumulation started at newly formed fruits (9.6±0.2%) and continued

Kamel Msaada; Karim Hosni; Mouna Ben Taarit; Thouraya Chahed; Mohamed Hammami; Brahim Marzouk

2009-01-01

304

Red grape juice inhibits iron availability: application of an in vitro digestion/caco-2 cell model.  

PubMed

Adequate bioavailable Fe intake is essential for optimal growth and intellectual development of infants and children. Fruit juices are nutritious and popular drinks for infants and children and are known to contain Fe uptake inhibitors (e.g., polyphenolic compounds) and a dominant promoter, ascorbic acid. Ascorbic acid is naturally present in fruit juices and is added during processing to almost all juices found in supermarkets. With these facts taken into account, an in vitro digestion/Caco-2 cell culture model was developed to compare the effects of apple, pear, white grape, red grape, prune, grapefruir, and orange juices on iron bioavailability. In two series of experiments, juices from a local supermarket were combined with FeCl(3) or commercial infant cereal fortified with elemental iron and subject to simulated gastric and intestinal digestion. Caco-2 cell ferritin formation in response to exposure to the digests served as the measure of Fe uptake. The pear, apple, grapefruit, orange, and white grape juice significantly increased Fe bioavailability from FeCl(3). For the infant cereal studies, the apple, orange, pear, and white grape juices increased the Fe bioavailability of the infant cereal. In contrast, the red grape juice and prune juice had profound inhibitory effects on iron bioavailability. These inhibitory effects were likely due to high levels of polyphenolic compounds that bind and thereby prevent absorption of soluble Fe. These inhibitory compounds appeared to counteract the promotional effects of ascorbic acid as they were in considerable molar excess relative to ascorbic acid and Fe in the digest. From a nutritional standpoint, the results suggest that individuals in need of optimal Fe absorption should avoid red grape and prune juice or at least vary the types of juices consumed. Alternatively, individuals seeking to limit Fe uptake (e.g., hemochromatitics and astronauts) may be able to utilize red grape or prune juice as effective inhibitors of Fe uptake. Consumers should be aware that the compounds that inhibit Fe availability are also linked to anticancer benefits; thus, a dietary balance of the above juices may be optimal. PMID:12405800

Boato, Francesca; Wortley, Gary M; Liu, Rui Hai; Glahn, Raymond P

2002-11-01

305

21 CFR 156.145 - Tomato juice.  

Code of Federal Regulations, 2011 CFR

...practice. Such juice may be homogenized, may be seasoned with salt, and may be acidified with any safe and suitable organic acid. The juice may have been concentrated and later reconstituted with water and/or tomato juice to a tomato...

2011-04-01

306

21 CFR 156.145 - Tomato juice.  

Code of Federal Regulations, 2010 CFR

...practice. Such juice may be homogenized, may be seasoned with salt, and may be acidified with any safe and suitable organic acid. The juice may have been concentrated and later reconstituted with water and/or tomato juice to a tomato...

2010-04-01

307

GC-MS determination of flavonoids and phenolic and benzoic acids in human plasma after consumption of cranberry juice.  

PubMed

A GC-MS method was developed for the determination of various flavonoids and phenolic and benzoic acids in human plasma. The procedure involved the extraction of flavonoids and phenolic and benzoic acids with ethyl acetate, followed by the derivatization of the phenolic and benzoic compounds with BSTFA (N,O-bis(trimethylsilyl) trifluoroacetamide) + TMCS (trimethylchlorosilane) reagent. The trimethylsilyl derivatives formed were separated and quantitated using GC-MS. Twenty flavonoids and phenolic and benzoic compounds have been well separated in the spiked human plasma without any interference. The average recovery was 79.3%. Several phenolic acids such as o-hydroxybenzoic, p-hydroxyphenylacetic, 2,3-dihydroxybenzoic, 2,4-dihydroxybenzoic, ferulic, sinapic, and benzoic acid were identified and quantified in human plasma after consumption of a cranberry juice. This developed method provides a simple, specific, and sensitive technique for the simultaneous determination of flavonoids and phenolic and benzoic acids in human plasma and is suitable for bioavailability and pharmacokinetic studies. PMID:14733499

Zhang, Kai; Zuo, Yuegang

2004-01-28

308

Production of concentrated kiwifruit juice by integrated membrane process  

Microsoft Academic Search

The concentration of fruit juices is industrially performed in order to reduce storage, packaging, handling and shipping costs. This paper describes the research efforts to develop and optimise an integrated membrane process, on laboratory scale, for the production of concentrated kiwifruit juice as alternative to the traditional vacuum evaporation. Fresh depectinated kiwifruit juice was previously clarified by ultrafiltration (UF) process.

A. Cassano; B. Jiao; E. Drioli

2004-01-01

309

Significance of Elevated Levels of Collagen Type IV and Hyaluronic Acid in Gastric Juice and Serum in Gastric Cancer and Precancerous Lesion  

Microsoft Academic Search

Background and Aims  Collagen type IV and hyaluronic acid (HA) are the major components of basement membrane and extracellular matrix, respectively.\\u000a Cathepsin D is an aspartyl lysosomal protease involved in the degradation of the basement membrane and extracellular matrix.\\u000a The aim of this study is to investigate the clinical significance of collagen type IV and hyaluronic acid in gastric juice\\u000a and

Hai-Ling Ruan; Ru-Tao Hong; Hui-Jun Xie; Nai-Zhong Hu; Jian-Ming Xu; Wei Zhang

2011-01-01

310

Folate production using Lactococcus lactis ssp cremoris with implications for fortification of skim milk and fruit juices  

Microsoft Academic Search

The recent findings on the protective role of folic acid in the reduction of neural tube defects, coronary heart diseases and cancer have renewed the research on folate supplementation to combat its deficiency. Humans are auxotropic for folate synthesis, which makes them dependent on the exogenous supply of folate. Milk and fermented dairy products represent a good source of natural

Dhanya Gangadharan; K. Madhavan Nampoothiri

2011-01-01

311

Evolution of the aroma volatiles of pear fruits supplemented with Fatty Acid metabolic precursors.  

PubMed

To examine the biochemical metabolism of aroma volatiles derived from fatty acids, pear fruits were incubated in vitro with metabolic precursors of these compounds. Aroma volatiles, especially esters, were significantly increased, both qualitatively and quantitatively, in pear fruits fed on fatty acid metabolic precursors. Cultivars having different flavor characteristics had distinctly different aroma volatile metabolisms. More esters were formed in fruity-flavored "Nanguoli" fruits than in green-flavored "Dangshansuli" fruits fed on the same quantities of linoleic acid and linolenic acid. Hexanal and hexanol were more efficient metabolic intermediates for volatile synthesis than linoleic acid and linolenic acid. Hexyl esters were the predominant esters produced by pear fruits fed on hexanol, and their contents in "Dangshansuli" fruits were higher than in "Nanguoli" fruits. Hexyl esters and hexanoate esters were the primary esters produced in pear fruits fed on hexanal, however the content of hexyl ester in "Dangshansuli" was approximately three times that in "Nanguoli". The higher contents of hexyl esters in "Dangshansuli" may have resulted from a higher level of hexanol derived from hexanal. In conclusion, the synthesis of aroma volatiles was largely dependent on the metabolic precursors presented. PMID:25474290

Qin, Gaihua; Tao, Shutian; Zhang, Huping; Huang, Wenjiang; Wu, Juyou; Xu, Yiliu; Zhang, Shaoling

2014-01-01

312

STORAGE STABILITY OF A STIMULANT COCONUT WATER-CASHEW APPLE JUICE BEVERAGE  

Microsoft Academic Search

Besides flavor, appearance and overall impression, food consumers seek foods rich in nutrients. Fruits are a rich source of nutrients and minerals, and fruit juices are a popular way of consuming them. Development of new prod- ucts, where two or more kinds of fruit juices are blended to obtain a product that combines the nutritional value of both fruits, which

JOELIA MARQUES DE CARVALHO; GERALDO ARRAES MAIA; RAIMUNDO WILANE DE FIGUEIREDO; EDY SOUSA DE BRITO; SUELI RODRIGUES

2007-01-01

313

Changes in physicochemical characteristics and free amino acids of hawthorn (Crataegus pinnatifida) fruits during maturation.  

PubMed

In this study, changes in physicochemical characteristics associated with fruit quality and free amino acids were investigated during maturation of hawthorn fruits. Significant differences in these parameters were found during maturation. The color turned progressively from mature green to semi-red, to reach bright red; the shape changed gradually from oval to round or approached round; the size, weight, and edible part (flesh/core ratio) of hawthorns increased while the density of intact fruits did not change. The content of moisture, total soluble sugars, soluble pectin, reduced ascorbic acid, total ascorbic acid, fructose, and sucrose increased while crude protein content decreased significantly. The levels of starch, sucrose, titratable acidity, protopectin, pectin, total free amino acids, and total essential amino acids initially increased and then decreased gradually during maturation. The outcomes of this study provide additional and useful information for fresh consumption and processing as well as utilization of dropped unripe hawthorn fruits. PMID:25577050

Li, Wei-Qin; Hu, Qing-Ping; Xu, Jian-Guo

2015-05-15

314

The protective role of pomegranate juice against carbon tetrachloride-induced oxidative stress in rats.  

PubMed

Most pomegranate (Punica granatum Linn., Punicaceae) fruit parts are known to possess enormous antioxidant activity. The present study was carried out to determine the phenolic and flavonoid contents of Derik pomegranate juice and determine its effect against carbon tetrachloride (CCl4)-induced toxicity in rats. Animals were divided into four groups (n = 6): group I: control, group II: CCl4 (1 ml/kg), group III: CCl4 + pomegranate juice and group IV: CCl4 + ursodeoxycholic acid (UDCA). Treatment duration was 4 weeks, and the dose of CCl4 was administered once a week to groups II, III and IV during the experimental period. CCl4-treated rats caused a significant increase in serum enzyme levels, such as aspartate aminotransferase, alanine aminotransferase and total bilirubin, and decrease in albumin, when compared with control. Administration of CCl4 along with pomegranate juice or UDCA significantly reduces these changes. Analysis of lipid peroxide (LPO) levels by thiobarbutiric acid reaction showed a significant increase in liver, kidney and brain tissues of CCl4-treated rats. However, both pomegranate juice and UDCA prevented the increase in LPO level. Histopathological reports also revealed that there is a regenerative activity in the liver and kidney cells. Derik pomegranate juice showed to be hepatoprotective against CCl4-induced hepatic injury. In conclusion, present study reveals a biological evidence that supports the use of pomegranate juice in the treatment of chemical-induced hepatotoxicity. PMID:23160382

Pirinççio?lu, Mihdiye; K?z?l, Göksel; K?z?l, Murat; Kanay, Zeki; Ketani, Ayd?n

2014-11-01

315

A New Hydroxy-acid in the Peel of Apple Fruits  

Microsoft Academic Search

DURING the examination of paper chromatograms of extracts from whole mature Edward VII apples, a faint acid spot appeared which did not correspond in position with any of the usual fruit acids. On chromatograms of extracts of peel tissue only, the unknown acid appeared to be present in an amount approximately one-quarter that of the malic acid present (the chief

A. C. Hulme

1953-01-01

316

Organic vs conventionally grown Rio Red whole grapefruit and juice: comparison of production inputs, market quality, consumer acceptance, and human health-bioactive compounds.  

PubMed

Most claims that organic produce is better tasting and more nutritious than nonorganic (conventional) produce are largely unsubstantiated. This is due mainly to a lack of rigor in research studies matching common production variables of both production systems, such as microclimate, soil type, fertilizer elemental concentration, previous crop, irrigation source and application, plant age, and cultivar. The aforementioned production variables common to both production systems were matched for comparison of Texas commercially grown conventional and certified organic Rio Red red-fruited grapefruit. Whole grapefruits from each production system were harvested between 800 and 1000 h at commercial early (November), mid- (January), and late season (March) harvest periods for three consecutive years. Within each harvest season, conventional and organic whole fruits were compared for marketable qualities (fruit weight, specific gravity, peel thickness, and peel color), and juices were compared for marketable qualities (specific gravity, % juice, and color), human health-bioactive compounds (minerals, ascorbic acid, lycopene, sugars, pectin, phenols, and nitrates), and consumer taste intensity and overall acceptance. Conventional fruit was better colored and higher in lycopene, and the juice was less tart, lower in the bitter principle naringin, and better accepted by the consumer panel than the organic fruit. Organic fruit had a commercially preferred thinner peel, and the juice was higher in ascorbic acid and sugars and lower in nitrate and the drug interactive furanocoumarins. PMID:17474757

Lester, Gene E; Manthey, John A; Buslig, Béla S

2007-05-30

317

ACIDIC FRUIT INTAKE IN RELATION TO INCIDENCE AND PROGRESSION OF URINARY INCONTINENCE  

PubMed Central

Introduction and hypothesis Acidic fruits are commonly cited in the lay press as potential bladder irritants that may promote urinary incontinence (UI), but no epidemiologic studies have examined this issue. We hypothesized that higher intake of acidic fruits might be related to greater risk of UI incidence and progression in women. Methods In one set of analyses, we included women without UI at study baseline in the Nurses’ Health Studies (NHS), with 34,144 women aged 54–79 in NHS I and 31,024 women aged 37–54 in NHS II. These cohorts were established among women living in the United States. Incident UI was ascertained over four years of follow up, and acidic fruit consumption was measured by food frequency questionnaire prior to UI onset. In a second set of analyses, we examined UI progression over two years of follow up among 11,764 women in NHS I and 11,299 women in NHS II with existing UI. Multivariable-adjusted relative risks were calculated for the associations of acidic fruit intake and UI incidence and progression. Results We found no relation between acidic fruit intake and risk of developing UI, including urgency, mixed, and stress UI. In addition, there was no association between consumption of acidic fruits and UI progression, regardless of UI type. Conclusion No associations were detected between acidic fruit intake and UI in this large, prospective study of women. These data have implications for the development of evidence-based dietary guidelines around acidic fruits and UI, particularly because acidic fruits likely have many health benefits. PMID:22878474

Townsend, Mary K.; Devore, Elizabeth E.; Resnick, Neil M.; Grodstein, Francine

2012-01-01

318

Effects of Cultivar, Fruit Number and Reflected Photosynthetically Active Radiation on Fragaria × ananassa Productivity and Fruit Ellagic Acid and Ascorbic Acid Concentrations  

PubMed Central

• Background and Aims A number of strawberry varieties were surveyed for their total ellagic acid concentration, and attempts were made to determine if ellagic acid and ascorbic acid concentrations of two strawberry cultivars could be increased by polythene reflective mulches. • Methods After adjusting crop yields and cultivation using polythene mulches with two different PAR reflective capacities, field- and polytunnel-grown strawberries were analysed for ellagic acid and ascorbic acid concentrations by HPLC. Comparative measurements of yield and fruit quality were determined along with plant developmental changes. • Key Results Ellagic acid concentration varied widely with strawberry cultivar (60–341?µg g?1 frozen weight), as did the ratio of conjugated ellagic acid?:?free ellagic acid. Also, there was significant year-to-year variation in total ellagic acid concentration with some cultivars. Mulches with different reflective capacities impacted on strawberry production; highly reflective mulches significantly increased growth and yield, the latter due to increases in fruit size and number. • Conclusions Highly reflective mulches significantly increased total concentrations of ellagic acid and ascorbic acid relative to control in fruit of different cultivars. The potential of agronomic practices to enhance the concentration and amounts of these important dietary bioactive compounds is discussed. PMID:16423867

ATKINSON, C. J.; DODDS, P. A. A.; FORD, Y. Y.; LE MIÈRE, J.; TAYLOR, J. M.; BLAKE, P. S.; PAUL, N.

2006-01-01

319

Indole3-acetic acid concentration and ethylene evolution during early fruit development in peach  

Microsoft Academic Search

Ethylene evolution was measured from greenhouse-grown ‘Jerseyglo’ peach fruits beginning 29 days after anthesis. Indole-3-acetic acid (IAA) levels were measured in the pericarp and seed tissues of individual fruits on a single shoot when variable ethylene evolution was noted. Despite hand-pollinating all flowers on the same day, variability within the shoot existed in fruit fresh weight, IAA levels, and ethylene

Anita Nina Miller; Christopher S. Walsh

1990-01-01

320

Library Juice  

NSDL National Science Digital Library

Library Juice is a current awareness newsletter for librarians and other information professionals, published weekly by editor-librarian Rory Litwin. Each issue of Library Juice compiles recent news, articles, and announcements gleaned from a wide range of mailing lists related to librarianship, information science, intellectual freedom, and social responsibility. The Website posts the current issue of the newsletter and maintains an archive of all past issues.

321

Chemical characterization of sicilian prickly pear (Opuntia ficus indica) and perspectives for the storage of its juice.  

PubMed

In this work, Sicilian cultivars of prickly pear (Opuntia ficus indica) were partially characterized from a chemical point of view, and the possibility of long-term storage of their juice was investigated. The acidity of the prickly pear juice turned out to be very low (0.02%) and the pH very high (6.4-6.5) if compared with values found in other common fruit juices. In the perspective of processing and storage conditions according to Italian law, the acidity has been corrected by adding the proper amount of tartaric and/or phosphoric acid. The sugar content (mainly glucose and fructose) is very high (11-12%), and also L-ascorbic acid is present in considerable amount (31-38 mg/100 g). Among the transition metals, a high content of manganese(II) (1.7-2.9 ppm) and good amounts of iron(III) (0.6-1.2 ppm) and zinc(II) (0.3-0.4 ppm) were found. In particular, such ions appear to be present mainly in the thick skin of the fruit or "trapped" inside the pulp. Pectin methylesterase (PME) seems to be present in very small amount and/or is not highly active. Furthermore, PME activity decreases considerably after the necessary adjustment of the pH and the thermal treatment requested for long-term storage. After approximately 2 months, none of the juices prepared was affected by noticeable sedimentation of the pulp. Finally, different samples of prickly pear juice were sensorially analyzed, employing descriptors such as color, aroma, viscosity, acidity, sweetness, and off-flavors. The results obtained can be considered very satisfactory, and the juice has been widely appreciated when compared with other products commonly available on the market such as pear and peach juices. PMID:11087496

Gurrieri, S; Miceli, L; Lanza, C M; Tomaselli, F; Bonomo, R P; Rizzarelli, E

2000-11-01

322

Effect of different tetra pack juices on microhardness of direct tooth colored-restorative materials  

PubMed Central

Purpose To examine the effect of apple and orange juices on the surface hardness of direct tooth-colored restorative materials. Materials and methods The materials included resin-modified glass ionomer cement (Vitremer 3M™ ESPE™ Core buildup restorative) and composite resin (Filtek™ 3M™ ESPE™ Z350). A total of 45 disks of each restorative material were prepared. The disks were divided into groups of 15, which were immersed for 7 days in deionized water (G1/G4, control group), apple juice (G2/G5), or orange juice (G3/G6). The pH of the apple juice was approximately 4.8 and the pH of the orange juice was approximately 4.9. Surface hardness tests were performed before immersion and at various times following immersion. Statistical analysis included two-way ANOVA with repeated measurement and Tukey’s test. Results Exposure to juices significantly reduced the hardness of both materials (p < 0.05), while deionized water did not affect the surface hardness of either material. The ionomer cement experienced a greater reduction than the composite resin (p = 0.000). There was no significant difference in the effect of apple and orange juices. Conclusion Juice box-type fruit juices reduced the hardness of direct tooth-colored restorative materials. Material selection should be considered when planning restorations in patients who have experienced tooth surface loss. In terms of the materials evaluated in this study, the composite material provides greater durability under acidic conditions. PMID:23960552

Fatima, Nazish; Abidi, Syed Yawar Ali; Qazi, Fazal-Ur-Rehaman; Jat, Shahbaz Ahmed

2012-01-01

323

Original article Optimisation of pectin acid extraction from passion fruit peel  

E-print Network

Original article Optimisation of pectin acid extraction from passion fruit peel (Passiflora edulis; Accepted in revised form 1 April 2008) Summary Pectin was extracted from passion fruit peel using threeH and extraction time had highly significant effects on the pectin yield. A central composite design with face

Ferreira, Márcia M. C.

324

Effect of acid adaptation and acid shock on thermal tolerance and survival of Escherichia coli O157:H7 and O111 in apple juice.  

PubMed

Gradual exposure to moderate acidic environments may enhance the thermal tolerance and survival of Escherichia coli O157:H7 in acid and acidified foods. Limited studies comparing methodologies to induce this phenomenon have been performed. The effects of strain and physiological state on thermal tolerance and survival of E. coli in apple juice were studied. The decimal reduction time (D-value) at 56°C [D56°C] was determined for E. coli O157:H7 strains C7927 and ATCC 43895 and E. coli O111 at four physiological states: unadapted, acid-shocked (two methodologies used), and acid-adapted cells. The effect of acidulant was also evaluated by determining the D56°C for the O157:H7 strains subjected to acid shock during 18 h in Trypticase soy broth (TSB), with pH 5 adjusted with hydrochloric, lactic, and malic acids. Survival of the three strains at four physiological states was determined at 1 ± 1°C and 24 ± 2°C. Experiments were performed in triplicate. For thermal inactivation, a significant interaction was found between strain and physiological state (P < 0.0001). Highest thermal tolerance was observed for the 43895 strain subjected to acid shock during 18 h in TSB acidified with HCl (D56°C of 3.0 ± 0.1 min) and the lowest for the acid-shocked C7927 strain treated for 4 h in TSB acidified with HCl (D56°C of 0.45 ± 0.06 min). Acidulants did not alter the heat tolerance of strain C7927 (D56°C of 1.9 ± 0.1 min; P > 0.05) but significantly affected strain 43895 (P < 0.05), showing the greatest tolerance when malic acid was used (D56°C of 3.7 ± 0.3 min). A significant interaction between strain, storage temperature, and physiological state was noted during the survival experiments (P < 0.05). E. coli O111 was the most resistant strain, surviving 6 and 23 days at 24 and 1°C, respectively. Our findings may assist in designing challenge studies for juices and other pH-controlled products, where Shiga toxin-producing E. coli represents the pathogen of concern. PMID:25285481

Usaga, Jessie; Worobo, Randy W; Padilla-Zakour, Olga I

2014-10-01

325

International multidimensional authenticity specification (IMAS) algorithm for detection of commercial pomegranate juice adulteration.  

PubMed

The pomegranate fruit ( Punica granatum ) has become an international high-value crop for the production of commercial pomegranate juice (PJ). The perceived consumer value of PJ is due in large part to its potential health benefits based on a significant body of medical research conducted with authentic PJ. To establish criteria for authenticating PJ, a new International Multidimensional Authenticity Specifications (IMAS) algorithm was developed through consideration of existing databases and comprehensive chemical characterization of 45 commercial juice samples from 23 different manufacturers in the United States. In addition to analysis of commercial juice samples obtained in the United States, data from other analyses of pomegranate juice and fruits including samples from Iran, Turkey, Azerbaijan, Syria, India, and China were considered in developing this protocol. There is universal agreement that the presence of a highly constant group of six anthocyanins together with punicalagins characterizes polyphenols in PJ. At a total sugar concentration of 16 degrees Brix, PJ contains characteristic sugars including mannitol at >0.3 g/100 mL. Ratios of glucose to mannitol of 4-15 and of glucose to fructose of 0.8-1.0 are also characteristic of PJ. In addition, no sucrose should be present because of isomerase activity during commercial processing. Stable isotope ratio mass spectrometry as > -25 per thousand assures that there is no added corn or cane sugar added to PJ. Sorbitol was present at <0.025 g/100 mL; maltose and tartaric acid were not detected. The presence of the amino acid proline at >25 mg/L is indicative of added grape products. Malic acid at >0.1 g/100 mL indicates adulteration with apple, pear, grape, cherry, plum, or aronia juice. Other adulteration methods include the addition of highly concentrated aronia, blueberry, or blackberry juices or natural grape pigments to poor-quality juices to imitate the color of pomegranate juice, which results in abnormal anthocyanin profiles. To adjust the astringent taste of poor-quality juice or peel extract, addition of nonpomegranate sugars is a commonly detected adulteration method. The profile generated from these analyses combined with information from existing databases and published literature has been integrated into a validated IMAS for PJ, which can be utilized to detect PJ adulteration. In this survey of commercial pomegranate juices, only 6 of 23 strictly met all of the IMAS criteria. PMID:19249817

Zhang, Yanjun; Krueger, Dana; Durst, Robert; Lee, Rupo; Wang, David; Seeram, Navindra; Heber, David

2009-03-25

326

Ascorbic Acid Content in Relation to Ascorbic Acid Oxidase Activity and Polyamine Content in Tomato and Bell Pepper Fruits During Development, Maturation and Senescence  

Microsoft Academic Search

Tomato (Lycopersicum esculentum Mill, cv. XPH-1251) and bell pepper (Capsicum annuum, cv. New ace) plants were grown in a greenhouse in controlled hydroponic conditions, and fruits were harvested at different intervals from 18 to 94 days from fruit set. Total ascorbic acid was higher in bell pepper than in tomato fruit. In pepper fruit, the level increased rapidly during its

Elhadi M. Yahia; Margarita Contreras-Padilla; Gustavo Gonzalez-Aguilar

2001-01-01

327

Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree.  

PubMed

This study aimed to investigate the metabolism of phenolic acids and flavonoids during lactic acid fermentation of cherry juice and broccoli puree for potential food and pharmaceutical purposes. When fermenting cherry juice and broccoli puree, Lactobacillus spp. exhibited strain-specific metabolism of phenolic acid derivatives. The metabolism of protocatechuic, caffeic and p-coumaric acids through phenolic acid decarboxylases and reductases differed between mMRS and cherry juice and broccoli puree. The synthesis of reduced compounds was the highest during food fermentations and the substrate seemed to modulate the metabolism of phenolic compounds. The reduction of phenolic acids involves a hydrogen donor and the re-oxidation of the reduced co-factor NADH, which may provide a metabolic advantage through NAD(+) regeneration. Quinic acid reduction may replace fructose and pyruvate as hydrogen acceptors, and it may provide an energetic advantage to heterofermentative bacteria when growing in broccoli puree lacking of fructose. This study demonstrated that phenolics metabolism may confer a selective advantage for lactobacilli in vegetable and fruit fermentation, and the metabolic routes are strongly dependent on the intrinsic factors of substrate. Fermented cherry juice and broccoli puree, due to the selected bacterial bioconversion pathways, are enriched in phenolic derivative with high human bioavailability and biological activity. PMID:25475296

Filannino, Pasquale; Bai, Yunpeng; Di Cagno, Raffaela; Gobbetti, Marco; Gänzle, Michael G

2015-04-01

328

Beneficial Effects of Citrus Juice Fermented with Lactobacillus plantarum YIT 0132 on Japanese Cedar Pollinosis  

PubMed Central

Recently, the prevalence of allergies in Japan has been increasing. Certain types of fruit juice and lactic acid bacteria are known to alleviate allergic symptoms. Therefore, we examined whether citrus juice fermented by a specific lactic acid bacteria can improve the symptoms of Japanese cedar pollinosis (JCPsis). Lactobacillus plantarum YIT 0132 (LP0132) was selected based on its high proliferative activity in citrus juice and anti-inflammatory interleukin-10-inducing activity. Dietary administration of heat-killed LP0132 cells or citrus juice fermented with LP0132 was found to significantly suppress nasal rubbing in a JCPsis mouse model, indicating relief of allergy symptoms. To evaluate the effects of LP0132-fermented citrus juice on pollinosis symptoms and quality of life (QOL) in humans with JCPsis, a single-blind, placebo-controlled, parallel-group clinical trial was conducted. The participants were 42 adults with JCPsis. They ingested 100?mL of sterilized LP0132-fermented citrus juice (active group) or unfermented citrus juice (placebo group) once daily for 8 weeks. Immediately after the pollen peak when allergy symptoms and QOL loss were most severe, itchy eyes, itchy skin, and QOL loss by JCPsis were alleviated in the active group compared with the placebo group. At 10 weeks after starting the intervention, increased the levels of blood eosinophils were significantly suppressed in the active group compared with the placebo group. We conclude that continuous ingestion of citrus juice fermented with LP0132 may help alleviate the allergy symptoms and impaired QOL caused by JCPsis. PMID:25379362

HARIMA-MIZUSAWA, Naomi; IINO, Tohru; ONODERA-MASUOKA, Norie; KATO-NAGAOKA, Noriko; KIYOSHIMA-SHIBATA, Junko; GOMI, Atsushi; SHIBAHARA-SONE, Harue; KANO, Mitsuyoshi; SHIDA, Kan; SAKAI, Masashi; MIYAZAKI, Kouji; ISHIKAWA, Fumiyasu

2014-01-01

329

Effect of Processing, Post-Harvest Irradiation, and Production System on the Cytotoxicity and Mutagenicity of Vitis labrusca L. Juices in HTC Cells  

PubMed Central

The juices of grapes (Vitis labrusca L.) are similar to the fruit itself because the main constituents of the fruit are present in the juice. However, their quality characteristics may be modified by the harsh technological processes used for the production of integral food, such as production systems of raw materials and post-harvest treatment of grapes with ultraviolet (UV) irradiation. Therefore, the present study analyzed juices produced naturally (by liquefying the fruit) or by the technological process of extraction by steam distillation (90°C) of grapes from organic and conventional production systems that were untreated or treated with UV type C (65.6 J/m2 for 10 minutes). Using cultures of Rattus norvegicus hepatoma cells (HTC) in vitro, cytotoxic effects were assayed by the MTT test and by calculating the cytokinesis blocked proliferation index (CBPI), and mutagenic effects were measured by the cytokinesis block micronucleus assay. The results of the MTT assay and the CBPIs indicated that none of the juices were cytotoxic, including those that induced cell proliferation. The results of the micronucleus assay showed that none of the juices were mutagenic. However, the average number of micronuclei was lower in the juices produced from organic grapes, and cell proliferation, soluble acids and phenolic compounds were significantly higher. Compared with the natural juices, the integral juices of conventional grapes showed a higher average number of micronuclei as well as lower stimulation of cell proliferation and lower levels of bioactive compounds. The results demonstrate a beneficial effect of UV-C irradiation of post-harvest grapes in stimulating the synthesis of nutraceutical compounds without generating cytotoxic or mutagenic substances. Taken together, our findings support the consumption of grape juice and the application of food production techniques that enhance its nutritional value and promote its production, marketing and consumption. PMID:25244067

Düsman, Elisângela; de Almeida, Igor Vivian; Lucchetta, Luciano; Vicentini, Veronica Elisa Pimenta

2014-01-01

330

New 5-O-caffeoylquinic acid derivatives in fruit of the wild eggplant relative Solanum viarum  

Technology Transfer Automated Retrieval System (TEKTRAN)

Fruit of cultivated eggplant (Solanum melongena) and several wild relatives (S. aethiopicum, S. macrocarpon, S. anguivi, and S. incanum) have a high content of hydroxycinnamic acid (HCA) conjugates. Typically, caffeoylquinic acid esters predominate, and in particular chlorogenic acid [5-O-(E)-caffeo...

331

Branched-chain and aromatic amino acid catabolism into aroma volatiles in Cucumis melo L. fruit  

Technology Transfer Automated Retrieval System (TEKTRAN)

The unique aroma of melons (Cucumis melo L., Cucurbitaceae) is composed of many volatile compounds biosynthetically derived from fatty-acids, carotenoids, amino-acids as well as terpenes. Incubation of melon fruit cubes with amino- and a-keto acids led to the enhanced formation of aroma compounds be...

332

Light avoidance reduces ascorbic acid accumulation in the peel of Citrus fruit.  

PubMed

Citrus fruits are highly consumed worldwide and represent one of the most important sources of ascorbic acid (AsA). However, information about the molecular mechanisms regulating AsA accumulation in Citrus fruit and the effects of environmental factors is scarce. In this study we have investigated the effect of fruit shading on AsA content and the expression of AsA biosynthetic, degrading and recycling genes in fruits of different Citrus species. Immature-green fruits were covered at the end of the cell enlargement phase and AsA concentration in the flavedo declined and remained at low levels as compared with light-exposed fruits. Fruit shading marginally altered the expression of genes from the l-galactose pathway and this effect was variable in the four Citrus species. However, specific isoforms (GalUR8 or GalUR12) from the l-galacturonic acid pathway were significantly repressed paralleling the reduction in AsA concentration. No significant effect of shading was detected in transcription of genes of the myo-inositol and l-gulose pathways as well as recycling and degradation. Collectively, results indicate that light avoidance inhibited accumulation of AsA in the flavedo of Citrus fruits and suggest that the l-galacturonic acid pathway has a relevant contribution to AsA content in this tissue. PMID:25575999

Lado, Joanna; Alós, Enriqueta; Rodrigo, María Jesús; Zacarías, Lorenzo

2015-02-01

333

Phenotypic and fine genetic characterization of the D locus controlling fruit acidity in peach  

PubMed Central

Background Acidity is an essential component of the organoleptic quality of fleshy fruits. However, in these fruits, the physiological and molecular mechanisms that control fruit acidity remain unclear. In peach the D locus controls fruit acidity; low-acidity is determined by the dominant allele. Using a peach progeny of 208 F2 trees, the D locus was mapped to the proximal end of linkage group 5 and co-localized with major QTLs involved in the control of fruit pH, titratable acidity and organic acid concentration and small QTLs for sugar concentration. To investigate the molecular basis of fruit acidity in peach we initiated the map-based cloning of the D locus. Results In order to generate a high-resolution linkage map in the vicinity of the D locus, 1,024 AFLP primer combinations were screened using DNA of bulked acid and low-acid segregants. We also screened a segregating population of 1,718 individuals for chromosomal recombination events linked to the D locus and identified 308 individuals with recombination events close to D. Using these recombinant individuals we delimited the D locus to a genetic interval of 0.4 cM. We also constructed a peach BAC library of 52,000 clones with a mean insert size of 90 kb. The screening of the BAC library with markers tightly linked to D locus indicated that 1 cM corresponds to 250 kb at the vicinity of the D locus. Conclusion In the present work we presented the first high-resolution genetic map of D locus in peach. We also constructed a peach BAC library of approximately 15× genome equivalent. This fine genetic and physical characterization of the D locus is the first step towards the isolation of the gene(s) underlying fruit acidity in peach. PMID:19445673

2009-01-01

334

Antioxidant activities and fatty acid composition of wild grown myrtle (Myrtus communis L.) fruits.  

PubMed

The fruits of eight myrtles, Myrtus communis L. accessions from the Mediterranean region of Turkey were evaluated for their antioxidant activities and fatty acid contents. The antioxidant activities of the fruit extracts were determined by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and beta-carotene-linoleic acid assays. The fatty acid contents of fruits were determined by using gas chromatography. The methanol extracts of fruits exhibited a high level of free radical scavenging activity. There was a wide range (74.51-91.65%) of antioxidant activity among the accessions in the beta-carotene-linoleic acid assay. The amount of total phenolics (TP) was determined to be between 44.41-74.44 mug Gallic acid equivalent (GAE)/mg, on a dry weight basis. Oleic acid was the dominant fatty acid (67.07%), followed by palmitic (10.24%), and stearic acid (8.19%), respectively. These results suggest the future utilization of myrtle fruit extracts as food additives or in chemoprevention studies. PMID:20548930

Serce, Sedat; Ercisli, Sezai; Sengul, Memnune; Gunduz, Kazim; Orhan, Emine

2010-01-01

335

Supplementation of orange juice with docosahexaenoic acid improves plasma phospholipid DHA content of children  

Technology Transfer Automated Retrieval System (TEKTRAN)

Docosahexaenoic acid (DHA) is a long-chain, polyunsaturated fatty acid that is important for brain and retinal development. Its principal dietary source in children is fish. Since many children have a low fish intake, there is concern that they do not receive adequate DHA. In older children, it may ...

336

Branched-chain and aromatic amino acid catabolism into aroma volatiles in Cucumis melo L. fruit  

PubMed Central

The unique aroma of melons (Cucumis melo L., Cucurbitaceae) is composed of many volatile compounds biosynthetically derived from fatty acids, carotenoids, amino acids, and terpenes. Although amino acids are known precursors of aroma compounds in the plant kingdom, the initial steps in the catabolism of amino acids into aroma volatiles have received little attention. Incubation of melon fruit cubes with amino acids and ?-keto acids led to the enhanced formation of aroma compounds bearing the side chain of the exogenous amino or keto acid supplied. Moreover, L-[13C6]phenylalanine was also incorporated into aromatic volatile compounds. Amino acid transaminase activities extracted from the flesh of mature melon fruits converted L-isoleucine, L-leucine, L-valine, L-methionine, or L-phenylalanine into their respective ?-keto acids, utilizing ?-ketoglutarate as the amine acceptor. Two novel genes were isolated and characterized (CmArAT1 and CmBCAT1) encoding 45.6?kDa and 42.7?kDa proteins, respectively, that displayed aromatic and branched-chain amino acid transaminase activities, respectively, when expressed in Escherichia coli. The expression of CmBCAT1 and CmArAT1 was low in vegetative tissues, but increased in flesh and rind tissues during fruit ripening. In addition, ripe fruits of climacteric aromatic cultivars generally showed high expression of CmBCAT1 and CmArAT1 in contrast to non-climacteric non-aromatic fruits. The results presented here indicate that in melon fruit tissues, the catabolism of amino acids into aroma volatiles can initiate through a transamination mechanism, rather than decarboxylation or direct aldehyde synthesis, as has been demonstrated in other plants. PMID:20065117

Gonda, Itay; Bar, Einat; Portnoy, Vitaly; Lev, Shery; Burger, Joseph; Schaffer, Arthur A.; Tadmor, Ya'akov; Gepstein, Shimon; Giovannoni, James J.; Katzir, Nurit; Lewinsohn, Efraim

2010-01-01

337

Free-radical-scavenging activity and total phenols of noni ( Morinda citrifolia L.) juice and powder in processing and storage  

Microsoft Academic Search

The fresh juice of noni (Morinda citrifolia L.), a tropical plant used as a folk medicine in Pacific islands, possessed free-radical-scavenging activity (RSA), 1,1-diphenyl-2-picrylhydrazyl (DPPH), at 140mg equivalent ascorbic acid\\/100ml and total phenols at 210mg gallic acid\\/100ml. Fermentation of noni fruit for 3months resulted in a loss of more than 90% of RSA. Dehydration at 50°C produced a loss of

J. Yang; R. Paulino; S. Janke-Stedronsky; F. Abawi

2007-01-01

338

Usual Intake of Fruit juice  

Cancer.gov

Skip to Main Content at the National Institutes of Health | www.cancer.gov Print Page E-mail Page Search: Please wait while this form is being loaded.... Home Browse by Resource Type Browse by Area of Research Research Networks Funding Information About

339

Radical scavenging capacity of methanolic Phillyrea latifolia L. extract: anthocyanin and phenolic acids composition of fruits.  

PubMed

Radical scavenging capacity of a crude methanolic extract from the fruits of Phillyrea latifolia L., commonly known as green olive tree or mock privet, was investigated with reference to anthocyanin standards, as flavonoids, and phenolic acid standards, as phenylpropanoids. Characterization with high performance liquid chromatography-diode array detection (HPLC-DAD) indicated the presence of keracyanin, kuromanin, cyanidin, ferulic acid, caffeic acid and rosmarinic acid at amounts of 289.1, 90.4, 191.4, 225.2, 221.2 and 190.1 mg/100 g fresh weight (FW) of fruits, respectively. Chlorogenic and p-coumaric acids were found to exist in lower amounts. Trolox equivalent antioxidant capacity (TEAC) and IC(50) values of the plant extract were found to be 1.8 mM Trolox equivalents (TE)/g FW of fruits and 69.4 µg/mL, respectively, indicating the close radical scavenging activity of the extract to those of keracyanin and p-coumaric acid. The crude methanolic P. latifolia L. fruit extract was seen to be fairly potent in radical scavenging. Total phenolic content (TPC) of the plant extract was found to be 1652.9 mg gallic acid equivalent (GAE)/100 g FW of fruits. PMID:23364751

Ayranci, Erol; Erkan, Naciye

2013-01-01

340

Characterisation of phenolic compounds in processed fibres from the juice industry.  

PubMed

The content of phenolic compounds was determined in nine industrially processed fibres derived from the juice industry. Apple, peach, and pear as non-citrus fruit fibres were examined, as well as orange peel and flesh, tangerine peel and flesh, and lemon flesh as citrus fruit fibres, and carrot as vegetable fibre. The extractable phenolic profile of all fibres was obtained by UPLC-PDA-FLR-MS/MS. Forty phenolic compounds were identified and their concentrations determined. In addition, bound phenolic acids and proanthocyanidins were measured in solid residues in order to determine the phenolic compounds remaining. Also, to allow the comparison of the profiles and contents in the fresh fruit and fibres, we analysed extractable and bound phenolic compounds in lyophilized peel and pulp from fresh fruit. The profile and phenolic content of the fibres was similar to that of the fresh fruit, except for flavan-3-ols, which registered lower values. PMID:25442594

Delpino-Rius, Antoni; Eras, Jordi; Vilaró, Francisca; Cubero, Miguel Ángel; Balcells, Mercè; Canela-Garayoa, Ramon

2015-04-01

341

Grapefruit juice—simvastatin interaction: Effect on serum concentrations of simvastatin, simvastatin acid, and HMG-CoA reductase inhibitors  

Microsoft Academic Search

Background: Simvastatin is a cholesterol-lowering agent that is metabolized through CYP3A4. We studied the effect of grapefruit juice on the pharmacokinetics of orally administered simvastatin.Methods: In a randomized, 2-phase crossover study, 10 healthy volunteers took either 200 mL double-strength grapefruit juice or water 3 times a day for 2 days. On day 3, each subject ingested 60 mg simvastatin with

Jari J. Lilja; Kari T. Kivistö; Pertti J. Neuvonen

1998-01-01

342

Simultaneous Transgenic Suppression of LePG and LeExp1 Influences Fruit Texture and Juice Viscosity in a Fresh Market Tomato Variety  

Microsoft Academic Search

Tomatoes are grown for fresh consumption or for processing of the fruit. Some ripening-associated processes of the fruit can either contribute to or degrade attributes associated with both fresh and processing quality. For example, cell wall disassembly is associated with loss of fresh fruit firmness as well as with loss of processed tomato product viscosity. Several enzymes contribute to cell

Ann L. T. Powell; Mary S. Kalamaki; Philip A. Kurien; Sergio Gurrieri; Alan B. Bennett

2003-01-01

343

Welfare, Market Power, and Price Effects of Product Diversity: Canned Juices  

E-print Network

line of Punica fruit juice drinks in Germany by launching a canned carbonated drink called Punica 1 "Fruit Beverages Scope," Beverage World, February, 2000, p. 26. 2 "P&G Launches Carbonated FruitWelfare, Market Power, and Price Effects of Product Diversity: Canned Juices Jeffrey M. Perloff

Perloff, Jeffrey M.

344

[Effect of the addition of tropical fruits--pineapple (Ananas comosus) and papaya (Carica papaya)--on the production of biological silage from fish].  

PubMed

Microbial Fish Silage was produced from under-utilized fish mixed with juice and waste fruits (pineapple and papaya) at 35 degrees C. Six different products were elaborated as following: A: fish muscle with pineapple juice; B: fish muscle with fruit wastes; C: gutted fish with pineapple juice; D: gutted fish with fruit wastes; E: whole fish with pineapple juice; F: whole fish with fruit wastes. Process development was evaluated by measuring: pH, acidity, non-protein nitrogen, consistency and exudate liquid. Results indicated a slow decrease in pH value and production of acidity during 20 storage days. The addition of fruits to silage did not have any effect on these values. Silage liquefaction or hydrolysis was related to the following parameters: consistency, non-protein nitrogen and exudate liquid. The addition of fruits was related to silage liquefaction or hydrolysis, and it was measured by the consistency. Exudate liquid and non-protein nitrogen increased during storage time. However silage made from whole fish showed highest values in those parameters than other processing conditions. This results suggested that hydrolysis involve first enzymes from guts and second enzymes from muscle and head. Pineapple juice did not contribute to hydrolysis process. Mainly sensory changes in the silage occurs during first 24 hours and they were related to chemical changes. Proximal analysis did not change during silage process and microbial counts indicated the freshness of raw material used i this study. PMID:8779625

Bello, R; Cardillo, E; Martínez, R

1993-09-01

345

Changes in sugars, acids, and volatiles during ripening of koubo [Cereus peruvianus (L.) Miller] fruits.  

PubMed

The columnar cactus Cereus peruvianus (L.) Miller, Cactaceae (koubo), is grown commercially in Israel. The unripe fruits are green, and the color changes to violet and then to red when the fruit is fully ripe. The content of soluble sugars was found to increase 5-fold during ripening. Glucose and fructose were the main sugars accumulated in the fruit pulp, and each increased from 0.5 to 5.5 g/100 g fresh weight during ripening. The polysaccharides content decreased during ripening from 1.4 to 0.4 g/100 g fresh weight. The titratable acidity decreased and the pH increased during ripening. The major organic acid found in the fruit was malic acid, which decreased from 0.75 g/100 g fresh weight at the mature green stage to 0.355 g/100 g fresh weight in ripe fruits. Citric, succinic, and oxalic acids were found in concentrations lower than 0.07 g/100 g fresh weight. Prominent accumulation of aroma volatiles occurred toward the end of the ripening process. The main volatile found in the ripe fruit was linalool, reaching concentrations of 1.5-3.5 microg/g fresh weight. PMID:12537460

Ninio, Racheli; Lewinsohn, Efraim; Mizrahi, Yosef; Sitrit, Yaron

2003-01-29

346

Noni juice is not hepatotoxic  

PubMed Central

Noni juice (Morinda citrifolia) has been approved for use as a safe food within the European Union, following a review of safety. Since approval, three cases of acute hepatitis in Austrian noni juice consumers have been published, where a causal link is suggested between the liver dysfunction and ingestion of anthraquinones from the plant. Measurements of liver function in a human clinical safety study of TAHITIAN NONI® Juice, as well as subacute and subchronic animal toxicity tests revealed no evidence of adverse liver effects at doses many times higher than those reported in the case studies. Additionally, M. citrifolia anthraquinones occur in the fruit in quantities too small to be of any toxicological significance. Further, these do not have chemical structures capable of being reduced to reactive anthrone radicals, which were implicated in previous cases of herbal hepototoxicity. The available data reveals no evidence of liver toxicity. PMID:16773722

West, Brett J; Jensen, C Jarakae; Westendorf, Johannes

2006-01-01

347

Docosahexaenoic acid (DHA) supplementation of orange juice increases plasma phospholipid DHA content of children  

Technology Transfer Automated Retrieval System (TEKTRAN)

The major dietary source of docosahexaenoic acid (DHA) is fish, which is not widely consumed by children. There is concern, therefore, that children may not receive adequate DHA and so might benefit from dietary supplementation. The aim of the present study was to evaluate the effects of providing a...

348

Separation of Hydroxycitric Acid Lactone from Fruit Pectins and Polyhydroxyphenols on Poly(4-Vinylpyridine) Weak-Base Resin  

Microsoft Academic Search

Poly(4-vinylpyridine) (PVP) has been used for the separation of hydroxycitric acid lactone (HCAL) from polyhydroxyphenols and fruit pectins, as the study has relevance to the problem of extraction of the antiobesity substance hydroxycitric acid from Garcinia cambogia fruits, a rich source of the acid. PVP has been used both in free-base form and in protonated or salt form as a

M. CHANDA; G. L. REMPEL

2000-01-01

349

Immobilization of xylanase purified from Bacillus pumilus VLK-1 and its application in enrichment of orange and grape juices.  

PubMed

This study was conducted to evaluate the efficacy of purified free and immobilized xylanase in enrichment of fruit juices. Extracellular xylanase produced from Bacillus pumilus VLK-1 was purified to apparent homogeneity by 15.4-fold with 88.3 % recovery in a single step using CM-Sephadex C-50. Purified xylanase showed a single band on SDS-polyacrylamide gel with a molecular mass of 22.0 kDa. The purified enzyme was immobilized on glutaraldehyde-activated aluminum oxide pellets and the immobilization process parameters were optimized statistically through response surface methodology. The bound enzyme displayed an increase in optimum temperature from 60 to 65?ºC and pH from 8.0 to 9.0. The pH and temperature stability of the enzyme was also enhanced after immobilization. It could be reused for 10 consecutive cycles with 58 % residual enzyme activity. The potential of purified xylanase (free and immobilized) in juice enrichment from grape (Vitis amurensis) and orange (Citrus sinensis) pulps has been investigated. The optimization of this process using free xylanase revealed maximum juice yield, clarity and reducing sugar on treatment with 20 IU/g fruit pulp for 30 min at 50?ºC. Treatment of both the fruit pulps with xylanase under optimized conditions resulted in an increase in juice yield, clarity, reducing sugars, titratable acidity, and filterability but a decline in turbidity and viscosity. Immobilized enzyme was more effective in improving juice quality as compared to its soluble counterpart. The results showed B. pumilus VLK-1 xylanase, in both free and immobilized form, as a potential candidate for use in fruit juice enrichment. PMID:25190829

Kumar, Lalit; Nagar, Sushil; Mittal, Anuradha; Garg, Neelam; Gupta, Vijay Kumar

2014-09-01

350

Evaluation of sampling and extraction procedures for the analysis of ascorbic acid from pear fruit tissue  

Microsoft Academic Search

A suitable method of extraction of ascorbic acid (AA) and dehydroascorbic acid (DHAA) from Conference pears during storage was developed. Analytes determination was carried out by HPLC with UV detection at 254 nm. Three sampling procedures from fresh fruit and three extraction procedures from frozen tissue were tested. Recovery data were achieved by running at the same time the sample

Anna Rizzolo; Ada Brambilla; Sabrina Valsecchi; Paola Eccher-Zerbini

2002-01-01

351

Rapid large scale purification of ellagitannins from pomegranate husk, a by-product of the commercial juice industry  

Microsoft Academic Search

Pomegranate (Punica granatum L.) fruits are widely consumed fresh and in processed forms as juice, jams and wine. Pomegranate fruit husk\\/peel is a rich source of hydrolyzable tannins called ellagitannins (ETs). In the commercial pomegranate juice (PJ) industry, these ETs are extracted from the husk in significant quantities into the juice due to their hydrophilic properties. Pomegranate husk, a by-product

N. Seeram; R. Lee; M. Hardy; D. Heber

2005-01-01

352

Total Antioxidant Capacity of Fruits  

Microsoft Academic Search

The total antioxidant activity of 12 fruits and 5 commercial fruit juices was measured in this study using automated oxygen radical absorbance capacity (ORAC) assay. On the basis of the wet weight of the fruits (edible portion), strawberry had the highest ORAC activity (micromoles of Trolox equivalents per gram) followed by plum, orange, red grape, kiwi fruit, pink grapefruit, white

Hong Wang; Guohua Cao; Ronald L. Prior

1996-01-01

353

Needed Items Fruits and Vegetables  

E-print Network

Needed Items Fruits and Vegetables: Canned soups--vegetarian Instant potatoes Beets Artichokes Vegetable broth Canned, jarred or packaged fruit Dried fruit Fruit and Vegetable Juices Beans, Legumes Rice milk Boxed, evaporated or powdered milk Fats, Oils, and Sweets: Jarred jams, jellies

O'Toole, Alice J.

354

Needed Items Fruits and Vegetables  

E-print Network

Needed Items Fruits and Vegetables: Canned soups--vegetarian Canned fruits or vegetables Canned or Instant potatoes Vegetable broth Dried fruit Fruit and Vegetable Juices Beans, Legumes, Nuts: Garbanzo or powdered milk Fats, Oils, and Sweets: Jarred jams, jellies, or preserves Oils for cooking (canola, olive

O'Toole, Alice J.

355

Ionic liquid-assisted liquid-phase microextraction based on the solidification of floating organic droplets combined with high performance liquid chromatography for the determination of benzoylurea insecticide in fruit juice.  

PubMed

A green, simple, and efficient method, ionic liquid-assisted liquid-liquid microextraction based on the solidification of floating organic droplets (ILSFOD-LLME) collected via a bell-shaped collection device (BSCD) coupled to high performance liquid chromatography with a variable-wavelength detector, was developed for the preconcentration and analysis of seven benzoylurea insecticides (BUs) in fruit juice. In the proposed method, the low-density solvent 1-dodecanol and the ionic liquid trihexyl(tetradecyl)phosphonium hexafluorophosphate ([P14, 6, 6, 6]PF6) were used as extractant. The extraction solvent droplet was easily collected and separated by the BSCD without centrifugation. The experimental parameters were optimized by the one-factor-at-a-time approach and were followed using an orthogonal array design. The results indicated the different effects of each parameter for extraction efficiency. Under the optimal conditions in the water model, the limits of detection for the analytes varied from 0.03 to 0.28?gL(-1). The enrichment factors ranged from 160 to 246. Linearities were achieved for hexaflumuron and flufenoxuron in the range of 0.5-500?gL(-1), for triflumuron, lufenuron and diafenthiuron in the range of 1-500?gL(-1), and for diflubenzuron and chlorfluazuron in the range of 5-500?gL(-1); the correlation coefficients for the BUs ranged from 0.9960 to 0.9990 with recoveries of 75.6-113.9%. Finally, the developed technique was successfully applied to real fruit juice with acceptable results. The relative standard deviations (RSDs) of the seven BUs at two spiked levels (50 and 200?gL(-1)) varied between 0.1% and 7.3%. PMID:25124227

Yang, Miyi; Zhang, Panjie; Hu, Lu; Lu, Runhua; Zhou, Wenfeng; Zhang, Sanbing; Gao, Haixiang

2014-09-19

356

Thermal resistance parameters of acid-adapted and unadapted Escherichia coli O157:H7 in apple-carrot juice blends: effect of organic acids and pH.  

PubMed

Numerous outbreaks involving fresh juices contaminated with Escherichia coli O157:H7 have occurred in the United States and around the world, raising concern for the safety of these products. Until now, only a few studies regarding the thermal tolerance of this pathogen in acidic juices over a wide range of pH values have been published. Therefore, the effect of varying the pH with different organic acids on the thermal inactivation of non-acid-adapted and acid-adapted E. coli O157:H7 (strain C7927) was determined. The decimal reduction times (D-values) and the change in temperature required for the thermal destruction curve to traverse 1 log cycle (z-values) were calculated for non-acid-adapted E. coli in an apple-carrot juice blend (80:20) adjusted to three pH values (3.3, 3.5, and 3.7) by the addition of lactic, malic, or acetic acid and at a pH of 4.5 adjusted with NaOH. Thermal parameters were also determined for acid-adapted cells in juices acidified with malic acid. The effect of the soluble solids content on the thermal tolerance was studied in samples with a pH of 3.7 at 9.4 to 11.5 °Brix. The D-values were determined at 54, 56, and 58 °C, and trials were conducted in triplicate. Non-acid-adapted E. coli exhibited the highest thermal tolerance at pH 4.5 (D-value at 54 °C [D54 °C] of 20 ± 4 min and z-value of 6.2 °C), although on average, the D-values increased significantly (P < 0.01) due to acid adaptation. In acidified juices, the highest tolerance was observed in acid-adapted E. coli in samples adjusted to pH 3.7 with malic acid (D54 °C of 9 ± 2 min and z-value of 5.4 °C) and the lowest in unadapted E. coli at pH 3.3 acidified with acetic acid (D58 °C of 0.03 ± 0.01 min and z-value of 10.4 °C). For juices acidified to the same endpoint pH with different acids, E. coli was found to be more tolerant in samples acidified with malic acid, followed by lactic and acetic acids. Increasing the soluble solids content from 9.4 to 11.5 °Brix showed no significant effect on the thermal tolerance of E. coli (P > 0.01). The data from this study will be useful for establishing critical limits for safe thermal processing of pH-controlled juices and similar products. PMID:24680067

Usaga, Jessie; Worobo, Randy W; Padilla-Zakour, Olga I

2014-04-01

357

Identification of phenolic compositions and the antioxidant capacity of mandarin juices and wines.  

PubMed

This research was undertaken to determine the phenolic composition and antioxidant capacity of juices and wines obtained from Robinson, Fremont and Satsuma mandarins. High-performance liquid chromatography coupled with diode-array detection was used for identifying and quantifying phenolic compounds. The total amount of phenolic compounds ranged from 36.6 to 132.6 mg/L for the mandarin juice, and from 14.1 to 54.5 mg/L for the wines. In the juices and wines, the major hydroxybenzoic acid was vanillic acid; the major hydroxycinnamic acid was ferulic acid; and the major flavanone was hesperidin. The antioxidant activity was measured using the DPPH and ABTS radical scavenging assays, and the antioxidant capacity of mandarin juices was found to be higher than that of wines. Results of this study indicated that these mandarin wines had a composition similar to other beverages, thus demonstrating that these fruits have the potential to be used to produce fermented beverages. PMID:24876641

Kelebek, Hasim; Selli, Serkan

2014-06-01

358

Bell pepper fruit fatty acid hydroperoxide lyase is a cytochrome P450 (CYP74B)  

Microsoft Academic Search

Fatty acid hydroperoxide lyases cleave a C?C bond adjacent to a hydroperoxide group in lipoxygenase derived lipid hydroperoxides to form short-chain aldehydes and oxo-acids. Previously, we showed that fatty acid hydroperoxide lyase from bell pepper fruits is a heme protein whose spectrophotometric properties greatly resemble a cytochrome P450. In order to ascertain the relationship of it to the P450 gene

Kenji Matsui; Mizuyoshi Shibutani; Toshiharu Hase; Tadahiko Kajiwara

1996-01-01

359

In vitro biological activities and fatty acid profiles of Pistacia terebinthus fruits and Pistacia khinjuk seeds.  

PubMed

This study reports in vitro anticholinesterase, antioxidant and antimicrobial effects of the n-hexane, dichloromethane, ethanol and ethanol-water extracts prepared from Pistacia terebinthus L. fruits and Pistacia khinjuk Stocks seeds as well as their total phenolic and flavonoid contents, and fatty acid compositions. Ethanol and ethanol-water extracts of both species exhibited higher anticholinesterase activity than galanthamine. Among ABTS, DPPH and CUPRAC assays, the highest antioxidant capacity of the extracts was found in the last one. P. terebinthus ethanol extract being rich in flavonoid content showed the best cupric reducing effect. All extracts possessed no antimicrobial activity. The main fatty acid in P. terebinthus fruits (52.52%) and P. khinjuk seeds (59.44%) was found to be oleic acid. Our results indicate that P. terebinthus fruits and P. khinjuk seeds could be a good source of anticholinesterase compounds, and could be phytochemically investigated. PMID:25115646

Hac?bekiro?lu, I??l; Y?lmaz, Pelin Köseo?lu; Ha?imi, Nesrin; K?l?nç, Ersin; Tolan, Veysel; Kolak, Ufuk

2014-08-12

360

The effect of addition of chokeberry, flowering quince fruits and rhubarb juice to strawberry jams on their polyphenol content, antioxidant activity and colour  

Microsoft Academic Search

The aim of the study was to establish whether the addition of berries (flowering quince, chokeberry) and rhubarb juice during\\u000a jam processing improves its colour and enriches jams in polyphenol compounds other than those found in strawberries. The sum\\u000a of phenolic compounds determined by HPLC was distributed in a wide concentration range depending on the cultivar. Jams prepared\\u000a from Elkat

Aneta Wojdy?o; Jan Oszmia?ski; Irena Bober

2008-01-01

361

Adsorption of endogenous polyphenols relieves the inhibition by fruit juices and fresh produce of immuno-PCR detection of Escherichia coli 0157:H7  

Microsoft Academic Search

The immuno-polymerase chain reaction (PCR) approaches facilitate rapid (8 h) detection of Escherichia coli O157:H7 in contaminated dairy products and ground beef samples with detection sensitivities approaching 1 colony forming unit (cfu) g?1 ml?1. However, no PCR products were obtained when the method was applied to identify E. coli O157:H7 in tainted apple juice. Enzyme-linked immuno-assay (ELISA) results suggested non-specific

Abiodun A. Ogunjimi; Prabhakara V. Choudary

1999-01-01

362

Effects of red pitaya juice supplementation on cardiovascular and hepatic changes in high-carbohydrate, high-fat diet-induced metabolic syndrome rats  

PubMed Central

Background The fruit of Hylocereus polyrhizus, also known as red pitaya, and buah naga in Malay, is one of the tropical fruits of the cactus family, Cactaceae. Red pitaya has been shown to protect aorta from oxidative damage and improve lipid profiles in hypercholesterolemic rats probably due to phytochemicals content including phenolics and flavonoids. The aim of this study was to investigate the changes in cardiac stiffness, hepatic and renal function in high-carbohydrate, high-fat diet-induced obese rats following supplementation of red pitaya juice. Methods Total 48 male Wistar rats were divided into 4 groups: corn-starch group (CS), corn-starch?+?red pitaya juice group (CRP), high-carbohydrate, high fat group (HCHF) and high-carbohydrate, high fat?+?red pitaya juice (HRP). The intervention with 5% red pitaya juice was started for 8 weeks after 8 weeks initiation of the diet. Heart function was determined ex vivo with Langendorff hearts while plasma liver enzymes, uric acid and urea were measured using commercial kits. Total fat mass was determined with Dual-energy X-ray absorptiometry (DXA) scan. Glucose uptake was measured with Oral Glucose Tolerance Test (OGTT). Liver and cardiac structures were defined by histology. Results Supplementation of red pitaya juice for 8 weeks increased energy intake and abdominal circumference but no change in body fat and lean mass respectively. Also, there were a trend of uric acid and glucose normalization for HRP as compared to H-fed rats. Red pitaya juice treatment reduced ALP and ALT but caused significant increment in AST. Diastolic stiffness of the heart was reduced after supplementation of red pitaya juice in corn starch fed rats. However, the reduction was not significant in HRP rats in comparison with H rats. Conclusion The present study concluded that red pitaya juice may serve as a complimentary therapy for attenuating some signs of metabolic syndrome. PMID:24919841

2014-01-01

363

Acetaldehyde stimulation of net gluconeogenic carbon movement from applied malic acid in tomato fruit pericarp tissue  

SciTech Connect

Applied acetaldehyde is known to lead to sugar accumulation in fruit including tomatoes (Lycopersicon esculentum) presumably due to stimulation of gluconeogenesis. This conjecture was examined using tomato fruit pericarp discs as a test system and applied l-(U-{sup 14}C)malic acid as the source for gluconeogenic carbon mobilization. Results indicate that malic and perhaps other organic acids are carbon sources for gluconeogenesis occurring normally in ripening tomatoes. The process is stimulated by acetaldehyde apparently by attenuating the fructose-2,6-biphosphate levels. The mode of the acetaldehyde regulation of fructose-2,6-biphosphate metabolism awaits clarification.

Halinska, A.; Frenkel, C. (Rutgers, The State Univ. of New Jersey, New Brunswick (United States))

1991-03-01

364

Modeling the vacuolar storage of malate shed lights on pre- and post-harvest fruit acidity.  

PubMed

BackgroundMalate is one of the most important organic acids in many fruits and its concentration plays a critical role in organoleptic properties. Several studies suggest that malate accumulation in fruit cells is controlled at the level of vacuolar storage. However, the regulation of vacuolar malate storage throughout fruit development, and the origins of the phenotypic variability of the malate concentration within fruit species remain to be clarified. In the present study, we adapted the mechanistic model of vacuolar storage proposed by Lobit et al. in order to study the accumulation of malate in pre and postharvest fruits. The main adaptation concerned the variation of the free energy of ATP hydrolysis during fruit development. Banana fruit was taken as a reference because it has the particularity of having separate growth and post-harvest ripening stages, during which malate concentration undergoes substantial changes. Moreover, the concentration of malate in banana pulp varies greatly among cultivars which make possible to use the model as a tool to analyze the genotypic variability. The model was calibrated and validated using data sets from three cultivars with contrasting malate accumulation, grown under different fruit loads and potassium supplies, and harvested at different stages.ResultsThe model predicted the pre and post-harvest dynamics of malate concentration with fairly good accuracy for the three cultivars (mean RRMSE¿=¿0.25-0.42). The sensitivity of the model to parameters and input variables was analyzed. According to the model, vacuolar composition, in particular potassium and organic acid concentrations, had an important effect on malate accumulation. The model suggested that rising temperatures depressed malate accumulation. The model also helped distinguish differences in malate concentration among the three cultivars and between the pre and post-harvest stages by highlighting the probable importance of proton pump activity and particularly of the free energy of ATP hydrolysis and vacuolar pH.ConclusionsThis model appears to be an interesting tool to study malate accumulation in pre and postharvest fruits and to get insights into the ecophysiological determinants of fruit acidity, and thus may be useful for fruit quality improvement. PMID:25403512

Etienne, Audrey; Génard, Michel; Lobit, Philippe; Bugaud, Christophe

2014-11-18

365

?-Aminobutyric acid induces resistance against Penicillium expansum by priming of defence responses in pear fruit.  

PubMed

The results from this study showed that treatment with ?-aminobutyric acid (GABA), at 100-1000 ?g/ml, induced strong resistance against blue mould rot caused by Penicillium expansum in pear fruit. Moreover, the activities of five defence-related enzymes (including chitinase, ?-1,3-glucanase, phenylalnine ammonialyase, peroxidase and polyphenol oxidase) and the expression of these corresponding genes were markedly and/or promptly enhanced in the treatment with GABA and inoculation with P. expansum compared with those that were treated with GABA or inoculated with pathogen alone. In addition, the treatment of pear with GABA had little adverse effect on the edible quality of the fruit. To the best of our knowledge, this is the first report that GABA can effectively reduce fungal disease of harvested fruit. Its mechanisms may be closely correlated with the induction of fruit resistance by priming activation and expression of defence-related enzymes and genes upon challenge with pathogen. PMID:24767023

Yu, Chen; Zeng, Lizhen; Sheng, Kuang; Chen, Fangxia; Zhou, Tao; Zheng, Xiaodong; Yu, Ting

2014-09-15

366

Euterpe oleracea juice as a functional pigment for yogurt  

Microsoft Academic Search

The juice of Euterpe oleracea Mart. fruit (Arecaceae), known as Açai in the Brazilian Amazon region, is dark purple with a high anthocyanin and phenolic content. The antioxidant and anti-radical properties of E. oleracea juice are well known; the chemical characterisation of its phenolic composition as well as its potential use as food ingredient and natural pigment have been previously

J. D. Coïsson; F. Travaglia; G. Piana; M. Capasso; M. Arlorio

2005-01-01

367

Metabolic engineering of tomato fruit organic acid content guided by biochemical analysis of an introgression line.  

PubMed

Organic acid content is regarded as one of the most important quality traits of fresh tomato (Solanum lycopersicum). However, the complexity of carboxylic acid metabolism and storage means that it is difficult to predict the best way to engineer altered carboxylic acid levels. Here, we used a biochemical analysis of a tomato introgression line with increased levels of fruit citrate and malate at breaker stage to identify a metabolic engineering target that was subsequently tested in transgenic plants. Increased carboxylic acid levels in introgression line 2-5 were not accompanied by changes in the pattern of carbohydrate oxidation by pericarp discs or the catalytic capacity of tricarboxylic acid cycle enzymes measured in isolated mitochondria. However, there was a significant decrease in the maximum catalytic activity of aconitase in total tissue extracts, suggesting that a cytosolic isoform of aconitase was affected. To test the role of cytosolic aconitase in controlling fruit citrate levels, we analyzed fruit of transgenic lines expressing an antisense construct against SlAco3b, one of the two tomato genes encoding aconitase. A green fluorescent protein fusion of SlAco3b was dual targeted to cytosol and mitochondria, while the other aconitase, SlAco3a, was exclusively mitochondrial when transiently expressed in tobacco (Nicotiana tabacum) leaves. Both aconitase transcripts were decreased in fruit from transgenic lines, and aconitase activity was reduced by about 30% in the transgenic lines. Other measured enzymes of carboxylic acid metabolism were not significantly altered. Both citrate and malate levels were increased in ripe fruit of the transgenic plants, and as a consequence, total carboxylic acid content was increased by 50% at maturity. PMID:23166354

Morgan, Megan J; Osorio, Sonia; Gehl, Bernadette; Baxter, Charles J; Kruger, Nicholas J; Ratcliffe, R George; Fernie, Alisdair R; Sweetlove, Lee J

2013-01-01

368

7 CFR 906.120 - Fruit exempt from regulations.  

Code of Federal Regulations, 2010 CFR

...it is not part of a shipment of fruit exceeding 400 pounds. (b...has been converted into sectioned fruit or into fresh juice, or preserved by any commercial...substances, or by fermentation. Fruit so processed, if handled in...

2010-01-01

369

Date fruit: chemical composition, nutritional and medicinal values, products.  

PubMed

Date fruit has served as a staple food in the Arab world for centuries. Worldwide production of date fruit has increased almost threefold over the last 40 years, reaching 7.68 million tons in 2010. Date fruit can provide many essential nutrients and potential health benefits to the consumer. Date fruit goes through four ripening stages named kimri, khalal, rutab and tamer. The main chemical components of date fruit include carbohydrates, dietary fibre, enzymes, protein, fat, minerals, vitamins, phenolic acids and carotenoids. The chemical composition of date fruit varies according to ripening stage, cultivar, growing environment, postharvest conditions, etc. The nutritional and medicinal activities of date fruit are related to its chemical composition. Many studies have shown that date fruit has antioxidant, antimutagenic, anti-inflammatory, gastroprotective, hepatoprotective, nephroprotective, anticancer and immunostimulant activities. Various date fruit-based products such as date syrup, date paste, date juice and their derived products are available. Date by-products can be used as raw materials for the production of value-added products such as organic acids, exopolysaccharides, antibiotics, date-flavoured probiotic-fermented dairy produce, bakery yeasts, etc. In this paper the chemical composition and nutritional and medicinal values of date fruit as well as date fruit-based products are reviewed. PMID:23553505

Tang, Zhen-Xing; Shi, Lu-E; Aleid, Salah M

2013-08-15

370

In vitro and in vivo antioxidant and anti-inflammatory capacities of an antioxidant-rich fruit and berry juice blend. Results of a pilot and randomized, double-blinded, placebo-controlled, crossover study.  

PubMed

This study investigated the in vitro and in vivo antioxidant and anti-inflammatory properties of a juice blend (JB), MonaVie Active, containing a mixture of fruits and berries with known antioxidant activity, including acai, a palm fruit, as the predominant ingredient. The phytochemical antioxidants in the JB are primarily in the form of anthocyanins, predominantly cyanidin 3-rutoside, cyanidin 3-diglycoside, and cyanidin 3-glucoside. The cell-based antioxidant protection of erythrocytes (CAP-e) assay demonstrated that antioxidants in the JB penetrated and protected cells from oxidative damage ( p < 0.001), whereas polymorphonuclear cells showed reduced formation of reactive oxygen species ( p < 0.003) and reduced migration toward three different pro-inflammatory chemoattractants: fmlp ( p < 0.001), leukotriene B4 ( p < 0.05), and IL-8 ( p < 0.03). A randomized, double-blinded, placebo-controlled, crossover trial with 12 healthy subjects examined the JB's antioxidant activity in vivo. Blood samples at baseline, 1 h, and 2 h following consumption of the JB or placebo were tested for antioxidant capacity using several antioxidant assays and the TBARS assay, a measure of lipid peroxidation. A within subject comparison showed an increase in serum antioxidants at 1 h ( p < 0.03) and 2 h ( p < 0.015), as well as inhibition of lipid peroxidation at 2 h ( p < 0.01) postconsumption. PMID:18717569

Jensen, Gitte S; Wu, Xianli; Patterson, Kelly M; Barnes, Janelle; Carter, Steve G; Scherwitz, Larry; Beaman, Robert; Endres, John R; Schauss, Alexander G

2008-09-24

371

Thermal stability of anthocyanins and colourless phenolics in pomegranate (Punica granatum L.) juices and model solutions.  

PubMed

The present study aimed at a systematic assessment of the factors influencing the anthocyanin (AC) stability and colour retention of pomegranate juices and less complex model solutions with particular focus on the effects of colourless phenolic copigments (CP). The thermal stability of ACs in three pomegranate juices obtained from isolated arils and the entire fruit with and without previous steaming, in model solutions with AC:CP ratios ranging from 1:0 to 1:4 (m/m), and in two purified extracts from pomegranate juices characterised by different phenolic profiles, respectively, was investigated upon heating at 60, 70, 80 and 90°C for 15 min to 5h. The thermal impact on the AC and CP contents, and the formation of 5-hydroxymethylfurfural (HMF) and AC degradation products were monitored using HPLC-DAD-MS(n). Total phenolic contents, antioxidant capacity and colour properties were determined spectrophotometrically. Heating at 90°C for 5h resulted in total AC losses ranging from 76% to 87% of the initial AC levels in the juices, 78% in both extracts as well as 57% and ?78% in the model solutions, showing the best stability at an AC:CP ratio of 1:2 and in juices having the highest initial AC contents, respectively. In contrast, the AC stability was independent of total phenolic contents, and low and high molecular pomegranate matrix components (such as organic acids and sugars). Good correlation of the AC contents with red colour (a(?)) was observed for all samples at elevated temperatures (70-90°C). The stability of putative health-promoting polyphenols of pomegranate juices was not markedly affected by the thermal treatment. Unexpectedly, the HMF contents only slightly increased upon forced heating. Therefore, the visual appearance does not adequately reflect the quality and storage stability of pomegranate juices. PMID:23411312

Fischer, Ulrike A; Carle, Reinhold; Kammerer, Dietmar R

2013-06-01

372

Improving survival of probiotic bacteria using bacterial poly-?-glutamic acid.  

PubMed

A major hurdle in producing a useful probiotic food product is bacterial survival during storage and ingestion. The aim of this study was to test the effect of ?-PGA immobilisation on the survival of probiotic bacteria when stored in acidic fruit juice. Fruit juices provide an alternative means of probiotic delivery, especially to lactose intolerant individuals. In addition, the survival of ?-PGA-immobilised cells in simulated gastric juice was also assessed. Bifidobacteria strains (Bifidobacteria longum, Bifidobacteria breve), immobilised on 2.5% ?-PGA, survived significantly better (P<0.05) in orange and pomegranate juice for 39 and 11days respectively, compared to free cells. However, cells survived significantly better (P<0.05) when stored in orange juice compared to pomegranate juice. Moreover, both strains, when protected with 2.5% ?-PGA, survived in simulated gastric juice (pH2.0) with a marginal reduction (<0.47 log CFU/ml) or no significant reduction in viable cells after 4h, whereas free cells died within 2h. In conclusion, this research indicates that ?-PGA can be used to protect Bifidobacteria cells in fruit juice, and could also help improve the survival of cells as they pass through the harsh conditions of the gastrointestinal tract (GIT). Following our previous report on the use of ?-PGA as a cryoprotectant for probiotic bacteria, this research further suggests that ?-PGA could be used to improve probiotic survival during the various stages of preparation, storage and ingestion of probiotic cells. PMID:25506798

Bhat, A R; Irorere, V U; Bartlett, T; Hill, D; Kedia, G; Charalampopoulos, D; Nualkaekul, S; Radecka, I

2015-03-01

373

Determination and stereochemistry of proteinogenic and non-proteinogenic amino acids in Saudi Arabian date fruits.  

PubMed

Whereas an abundance of literature is available on the occurrence of common proteinogenic amino acids (AAs) in edible fruits of the date palm (Phoenix dactylifera L.), recent reports on non-proteinogenic (non-coded) AAs and amino components are scarce. With emphasis on these components we have analyzed total hydrolysates of twelve cultivars of date fruits using automated ion-exchange chromatography, HPLC employing a fluorescent aminoquinolyl label, and GC-MS of total hydrolysates using the chiral stationary phases Chirasil(®)-L-Val and Lipodex(®) E. Besides common proteinogenic AAs, relatively large amounts of the following non-proteinogenic amino acids were detected: (2S,5R)-5-hydroxypipecolic acid (1.4-4.0 g/kg dry matter, DM), 1-aminocyclopropane-1-carboxylic acid (1.3-2.6 g/kg DM), ?-amino-n-butyric acid (0.5-1.2 g/kg DM), (2S,4R)-4-hydroxyproline (130-230 mg/kg DM), L-pipecolic acid (40-140 mg/kg DM), and 2-aminoethanol (40-160 mg/kg DM) as well as low or trace amounts (<70 mg/kg DM) of L-ornithine, 5-hydroxylysine, ?-alanine, and in some samples (<20 mg/kg DM) of (S)-?-aminoisobutyric acid and (<10 mg/kg DM) L-allo-isoleucine. In one date fruit, traces of ?-aminoadipic acid could be determined. Enantiomeric analysis of 6 M DCl/D2O hydrolysates of AAs using chiral capillary gas chromatography-mass spectrometry revealed the presence of very low amounts of D-Ala, D-Asp, D-Glu, D-Ser and D-Phe (1.2-0.4%, relative to the corresponding L-enantiomers), besides traces (0.2-1%) of other D-AAs. The possible relevance of non-proteinogenic amino acids in date fruits is briefly addressed. PMID:24938763

Ali, Hatem Salama Mohamed; Alhaj, Omar Amin; Al-Khalifa, Abdulrahman Saleh; Brückner, Hans

2014-09-01

374

Organic acids and sugars composition of harvested pomegranate fruits  

Microsoft Academic Search

For two consecutive seasons, 40 Spanish pomegranate cultivars (cvs) were analysed and their individual organic acids and\\u000a sugars compositions were examined. Intervarietal differences in acidity content reported by different authors were confirmed.\\u000a According to organoleptic characteristics and chemical compositions three groups of varieties were established: sweet (SWV),\\u000a soursweet (SSWV) and sour (SV). On average, for two seasons, total organic acids

Pablo Melgarejo; Domingo Manuel Salazar; F. Artés

2000-01-01

375

Gold package menu -Week 3 This menu is served with fresh fruit, Fair-trade tea/coffee and herbal infusions, and a selection of Frobisher's juices.  

E-print Network

Gold package menu - Week 3 This menu is served with fresh fruit, Fair-trade tea/coffee and herbal and balsamic vinegar (v) Ramekins Meat- Stir fried chicken with cashew nut, peppers, spring onion and fresh

Sussex, University of

376

Gold package menu -Week 1 This menu is served with fresh fruit, Fair-trade tea/coffee and herbal infusions, and a selection of Frobisher's juices.  

E-print Network

Gold package menu - Week 1 This menu is served with fresh fruit, Fair-trade tea/coffee and herbal onion and fresh ginger Fish-Mackerel with crushed new potato, puy lentil, dill and Dijon mustard cream

Sussex, University of

377

Absorption spectral analysis of proteins and free amino acids in Pleurotus ostreatus fruiting body extracts  

NASA Astrophysics Data System (ADS)

The paper deals with the results of spectrophotometric studies of the extracts of Pleurotus ostreatus fruiting bodies, grown in natural conditions in different habitats of Chernivtsy region, in the spectral interval of 215 - 340 nm. It is shown that the samples reveal considerable difference both in free amino acid content and reserved protein content of albumins, globulins, prolamins, glutelins.

Kostyshyn, S.; Gorshynska, I.; Guminetsky, S. G.

2002-02-01

378

The role of abscisic acid in regulating cucumber fruit development and ripening and its transcriptional regulation.  

PubMed

Cucumber (Cucumis sativus L.), a kind of fruit usually harvested at the immature green stage, belongs to non-climacteric fruit. To investigate the contribution of abscisic acid (ABA) to cucumber fruit development and ripening, variation in ABA level was investigated and a peak in ABA level was found in pulp before fruit get fully ripe. To clarify this point further, exogenous ABA was applied to cucumber fruits at two different development stages. Results showed that ABA application at the turning stage promotes cucumber fruit ripening, while application at the immature green stage had inconspicuous effects. In addition, with the purpose of understanding the transcriptional regulation of ABA, two partial cDNAs of CsNCED1 and CsNCED2 encoding 9-cis-epoxycarotenoid dioxygenase (NCED), a key enzyme in ABA biosynthetic pathway; one partial cDNA of CsCYP707A1 for 8'-hydroxylase, a key enzyme in the oxidative catabolism of ABA and two partial cDNAs of CsBG1 and CsBG2 for ?-glucosidase (BG) that hydrolyzes ABA glucose ester (ABA-GE) to release active ABA were cloned from cucumber. The DNA and deduced amino acid sequences of these obtained genes respectively showed high similarities to their homologous genes in other plants. Real-time PCR analysis revealed that ABA content may be regulated by its biosynthesis (CsNCEDs), catabolism (CsCYP707A1) and reactivation genes (CsBGs) at the transcriptional level during cucumber fruit development and ripening, in response to ABA application, dehydration and pollination, among which CsNCED1, CsCYP707A1 and CsBG1 were highly expressed in pulp and may play more important roles in regulating ABA metabolism. PMID:23376370

Wang, Yanping; Wang, Ya; Ji, Kai; Dai, Shengjie; Hu, Ying; Sun, Liang; Li, Qian; Chen, Pei; Sun, Yufei; Duan, Chaorui; Wu, Yan; Luo, Hao; Zhang, Dian; Guo, Yangdong; Leng, Ping

2013-03-01

379

Synthesis of gold nanoparticles using renewable Punica granatum juice and study of its catalytic activity  

NASA Astrophysics Data System (ADS)

Punica granatum juice, a delicious multivitamin drink of great medicinal significance, is rich in different types of phytochemicals, such as terpenoids, alkaloids, sterols, polyphenols, sugars, fatty acids, aromatic compounds, amino acids, tocopherols, etc. We have demonstrated the use of the juice for the synthesis of gold nanoparticles (AuNPs) at room temperature under very mild conditions. The synthesis of the AuNPs was complete in few minutes and no extra stabilizing or capping agents were necessary. The size of the nanoparticles could be controlled by varying the concentration of the fruit extract. The AuNPs were characterized by surface plasmon resonance spectroscopy, high resolution transmission electron microscopy, fourier transform infrared spectroscopy and X-ray diffraction studies. Catalytic activity of the synthesized colloidal AuNPs has also been demonstrated.

Dash, Shib Shankar; Bag, Braja Gopal

2014-01-01

380

Cabbage Juice Indicator  

NSDL National Science Digital Library

In this chemistry activity, learners make indicator solution from red cabbage. Then, learners test everyday foods and household substances using the cabbage juice indicator. Learners will record the color change, approximate pH (using the pH scale), and identify if it is an acid or base. As an extension, learners can make pH paper strips to conduct an "at home" pH test of other household items. The indicator solution can be frozen in ice trays and when mixed with alcohol, can last for months. For safety reasons, adult supervision is recommended.

The Science House

2014-01-28

381

Chlorophenoxyacetic acid and chloropyridylphenylurea accelerate translocation of photoassimilates to parthenocarpic and seeded fruits of muskmelon (Cucumis melo).  

PubMed

We compared the effect of p-chlorophenoxyacetic acid (p-CPA) and 1-(2-chloro-4-pyridyl)-3-phenylurea (CPPU) on parthenocarpic and seeded muskmelon (Cucumis melo) fruits in regards to fruit development and the transport of photoassimilates from leaves exposed to ¹?CO? to the developing fruits. Ten days after anthesis (DAA), the fresh weight, total ¹?C-radioactivity and contents of ¹?C-sucrose and ¹?C-fructose were higher in the CPPU-induced parthenocarpic fruits than in seeded fruits. However, at 35 DAA, fresh weight and sucrose content in mesocarp, placenta and empty seeds of the parthenocarpic fruits were lower than in seeded fruits. Also, total ¹?C-radioactivity and ¹?C-sugar content of the parthenocarpic fruits were lower as well as the translocation rate of ¹?C-photoassimilates into these fruits. Application of p-CPA to the parthenocarpic fruits at 10 and 25 DAA increased fresh weight and sugar content. Moreover, these treatments elevated the total ¹?C-radioactivity, ¹?C-sucrose content and the translocation rate of ¹?C-photoassimilates. The ¹?C-radioactivity along the translocation pathway from leaf to petiole, stem, lateral shoot and peduncle showed a declining pattern but dramatically increased again in the fruits. These results suggest that the fruit's sink strength was regulated by the seed and enhanced by the application of p-CPA. PMID:21168241

Li, Xin-Xian; Kobayashi, Fumiyuki; Ikeura, Hiromi; Hayata, Yasuyoshi

2011-06-15

382

Changes in sugars and organic acids in wolfberry (Lycium barbarum L.) fruit during development and maturation.  

PubMed

Wolfberry (Lycium barbarum L.) fruits of three cultivars ('Damaye', 'Baihua' and 'Ningqi No.1') were harvested at five different ripening stages and evaluated for sugars and organic acids. Fructose, glucose and total sugar contents increased continually through development and reached their maxima at 34days after full bloom (DAF). Fructose and glucose were the predominant sugars at maturity, while sucrose content had reduced by maturity. L.barbarum polysaccharides (LBP) content was in the range of 13.03-76.86mgg(-1)FW during ripening, with a maximum at 20DAF. Citric, tartaric and quinic acids were the main organic acid components during development, and their levels followed similar trends: the highest contents were at 30, 14 and 20DAF, respectively. The significant correlations of fructose and total sugar contents with LBP content during fruit development indicated that they played a key role in LBP accumulation. PMID:25466081

Zhao, Jianhua; Li, Haoxia; Xi, Wanpeng; An, Wei; Niu, Linlin; Cao, Youlong; Wang, Huafang; Wang, Yajun; Yin, Yue

2015-04-15

383

Sterol Profile for Natural Juices Authentification by GC-MS  

SciTech Connect

A GC-MS analytical method is described for some natural juices analysis. The fingerprint of sterols was used to characterize the natural juice. A rapid liquid-liquid extraction method was used. The sterols were separated on a Rtx-5MS capillary column, 15mx0.25mm, 0.25{mu}m film thickness, in a temperature program from 50 deg. C for 1 min, then ramped at 15 deg. C/min to 300 deg. C and held for 15 min. Identification of sterols and their patterns were used for juice characterization. The sterol profile is a useful approach for confirming the presence of juices of orange, grapefruit, pineapple and passion fruit in compounded beverages and for detecting of adulteration of fruit juices.

Culea, M. [Faculty of Physics, Babes-Bolyai University of Cluj-Napoca (Romania)

2007-04-23

384

Sterol Profile for Natural Juices Authentification by GC-MS  

NASA Astrophysics Data System (ADS)

A GC-MS analytical method is described for some natural juices analysis. The fingerprint of sterols was used to characterize the natural juice. A rapid liquid-liquid extraction method was used. The sterols were separated on a Rtx-5MS capillary column, 15m×0.25mm, 0.25?m film thickness, in a temperature program from 50°C for 1 min, then ramped at 15°C/min to 300°C and held for 15 min. Identification of sterols and their patterns were used for juice characterization. The sterol profile is a useful approach for confirming the presence of juices of orange, grapefruit, pineapple and passion fruit in compounded beverages and for detecting of adulteration of fruit juices.

Culea, M.

2007-04-01

385

Physical and chemical properties of pomegranate fruit accessions from Croatia.  

PubMed

The objective was to evaluate physical and chemical properties of eight pomegranate accessions (seven cultivars and one wild genotype) collected from the Mediterranean region of Croatia. Accessions showed high variability in fruit weight and size, calyx and peel properties, number of arils per fruit, total aril weight, and aril and juice yield. Variables that define sweet taste, such as low total acidity (TA; 0.37-0.59%), high total soluble solids content (TSS; 12.5-15.0%) and their ratio (TSS/TA) were evaluated, and results generally aligned with sweetness classifications of the fruit. Pomegranate fruit had a high variability in total phenolic content (1985.6-2948.7mg/L). HPLC-MALDI-TOF/MS analysis showed that accessions with dark red arils had the highest total anthocyanin content, with cyanidin 3-glucoside as the most abundant compound. Principal component analysis revealed great differences in fruit physical characteristics and chemical composition among pomegranate accessions. PMID:25660857

Raduni?, Mira; Juki? Špika, Maja; Goreta Ban, Smiljana; Gadže, Jelena; Díaz-Pérez, Juan Carlos; MacLean, Dan

2015-06-15

386

Glycerolipid and fatty acid distribution in pericarp, seed and whole fruit oils of Myrtus communis var. italica  

Microsoft Academic Search

Seed, pericarp and whole berry of Myrtus communis var. italica were compared in terms of oils, glycerolipid classes and fatty acids. The fruit is composed of pericarp and approximately 9 seeds which constituted 63.5 and 36.5% of the whole ripe fruit, respectively. The latter presented a weight of 8.8g% fruits while seed had only 0.5g% seeds. The moisture contents were

Wissem Aidi Wannes; Baya Mhamdi; Jazia Sriti; Brahim Marzouk

2010-01-01

387

Specific Lignin Accumulation in Granulated Juice Sacs of Citrus maxima.  

PubMed

Juice sac granulation occurring in pummelo fruits [Citrus maxima (Burm.) Merr.] is an undesirable trait, and the underlying mechanism remains unresolved. Previous studies have shown that lignin metabolism is closely associated with the process of juice sac granulation. Here, a method suitable for lignin isolation from pummelo tissues is established. Acetylated lignins from different pummelo tissues and cultivars were analyzed by HSQC NMR. The results showed that lignins in granulated juice sacs were characterized by an extremely high abundance of guaiacyl units (91.13-96.82%), in contrast to lignins from other tissues, including leaves, stems, and segment membranes. The abnormally accumulated lignins in granulated juice sacs were specific and mainly polymerized from coniferyl alcohol. No significant difference was found in lignin types among various cultivars. These findings indicated that the mechanism of juice sac granulation might be similar among various cultivars, although very different degrees of juice sac granulation can be observed. PMID:25419620

Wu, Jia-Ling; Pan, Teng-Fei; Guo, Zhi-Xiong; Pan, Dong-Ming

2014-12-17

388

Interactions between grapefruit juice and cardiovascular drugs.  

PubMed

Grapefruit juice can alter oral drug pharmacokinetics by different mechanisms. Irreversible inactivation of intestinal cytochrome P450 (CYP) 3A4 is produced by commercial grapefruit juice given as a single normal amount (e.g. 200-300 mL) or by whole fresh fruit segments. As a result, presystemic metabolism is reduced and oral drug bioavailability increased. Enhanced oral drug bioavailability can occur 24 hours after juice consumption. Inhibition of P-glycoprotein (P-gp) is a possible mechanism that increases oral drug bioavailability by reducing intestinal and/or hepatic efflux transport. Recently, inhibition of organic anion transporting polypeptides by grapefruit juice was observed in vitro; intestinal uptake transport appeared decreased as oral drug bioavailability was reduced. Numerous medications used in the prevention or treatment of coronary artery disease and its complications have been observed or are predicted to interact with grapefruit juice. Such interactions may increase the risk of rhabdomyolysis when dyslipidemia is treated with the HMG-CoA reductase inhibitors atorvastatin, lovastatin, or simvastatin. Potential alternative agents are pravastatin, fluvastatin, or rosuvastatin. Such interactions might also cause excessive vasodilatation when hypertension is managed with the dihydropyridines felodipine, nicardipine, nifedipine, nisoldipine, or nitrendipine. An alternative agent could be amlodipine. In contrast, the therapeutic effect of the angiotensin II type 1 receptor antagonist losartan may be reduced by grapefruit juice. Grapefruit juice interacting with the antidiabetic agent repaglinide may cause hypoglycemia, and interaction with the appetite suppressant sibutramine may cause elevated BP and HR. In angina pectoris, administration of grapefruit juice could result in atrioventricular conduction disorders with verapamil or attenuated antiplatelet activity with clopidrogel. Grapefruit juice may enhance drug toxicity for antiarrhythmic agents such as amiodarone, quinidine, disopyramide, or propafenone, and for the congestive heart failure drug, carvediol. Some drugs for the treatment of peripheral or central vascular disease also have the potential to interact with grapefruit juice. Interaction with sildenafil, tadalafil, or vardenafil for erectile dysfunction, may cause serious systemic vasodilatation especially when combined with a nitrate. Interaction between ergotamine for migraine and grapefruit juice may cause gangrene or stroke. In stroke, interaction with nimodipine may cause systemic hypotension. If a drug has low inherent oral bioavailability from presystemic metabolism by CYP3A4 or efflux transport by P-gp and the potential to produce serious overdose toxicity, avoidance of grapefruit juice entirely during pharmacotherapy appears mandatory. Although altered drug response is variable among individuals, the outcome is difficult to predict and avoiding the combination will guarantee toxicity is prevented. The elderly are at particular risk, as they are often prescribed medications and frequently consume grapefruit juice. PMID:15449971

Bailey, David G; Dresser, George K

2004-01-01

389

Chlorogenic acid content swap during fruit maturation in Coffea pseudozanguebariae  

Microsoft Academic Search

Chlorogenic acids (CGA) are products of phenylpropanoid metabolism, i.e. one branch of the phenolic pathway. A wild species, Coffea pseudozanguebariae, native of East Africa, is a caffeine-free species with low CGA content (1.2% dmb in green beans). It is also used as a gene donor to improve C. canephora cup taste quality. In the current study, contents of the different

Claire Bertrand; Michel Noirot; Sylvie Doulbeau; Alexandre de Kochko; Serge Hamon; Claudine Campa

2003-01-01

390

Dietary fiber, organic acids and minerals in selected wild edible fruits of Mozambique.  

PubMed

The harvesting, utilization and marketing of indigenous fruits and nuts have been central to the livelihoods of the majority of rural communities in African countries. In this study we report on the content of dietary fiber, minerals and selected organic acids in the pulps and kernels of the wild fruits most commonly consumed in southern Mozambique. The content of soluble fiber in the pulps ranged from 4.3 to 65.6?g/100?g and insoluble fiber from 2.6 to 45.8?g/100?g. In the kernels the content of soluble fiber ranged from 8.4 to 42.6?g/100?g and insoluble fiber from 14.7 to 20.9?g/100?g. Citric acid was found in all fruits up to 25.7?g/kg. The kernels of Adansonia digitata and Sclerocarya birrea were shown to be rich in calcium, iron, magnesium and zinc. The data may be useful in selecting wild fruit species appropriate for incorporation into diets. PMID:23539474

Magaia, Telma; Uamusse, Amália; Sjöholm, Ingegerd; Skog, Kerstin

2013-12-01

391

The fruit juice of Morinda citrifolia (noni) downregulates HIF-1? protein expression through inhibition of PKB, ERK-1/2, JNK-1 and S6 in manganese-stimulated A549 human lung cancer cells.  

PubMed

High exposure of manganese is suggested to be a risk factor for many lung diseases. Evidence suggests anticancerous and antiangiogenic effects by products derived from Morinda citrifolia (noni) fruit. In this study, we investigated the effect of noni fruit juice (NFJ) on the expression of HIF-1?, a tumor angiogenic transcription factor in manganese-chloride (manganese)-stimulated A549 human lung carcinoma cells. Treatment with manganese largely induced expression of HIF-1? protein but did not affect HIF-1? mRNA expression in A549 cells, suggesting the metal-mediated co- and/or post-translational HIF-1? upregulation. Manganese treatment also led to increased phosphorylation of extracellular-regulated protein kinase-1/2 (ERK-1/2), c-Jun N-terminal kinase-1 (JNK-1), protein kinase B (PKB), S6 and eukaryotic translation initiation factor-2? (eIF-2?) in A549 cells. Of note, the exposure of NFJ inhibited the manganese-induced HIF-1? protein upregulation in a concentration-dependent manner. Importantly, as assessed by results of pharmacological inhibition and siRNA transfection studies, the effect of NFJ on HIF-1? protein downregulation seemed to be largely associated with the ability of NFJ to interfere with the metal's signaling to activate PKB, ERK-1/2, JNK-1 and S6 in A549 cells. It was further shown that NFJ could repress the induction of HIF-1? protein by desferoxamine or interleukin-1? (IL-1?), another HIF-1? inducer in A549 cells. Thus, the present study provides the first evidence that NFJ has the ability to strongly downregulate manganese-induced HIF-1? protein expression in A549 human lung cancer cells, which may suggest the NFJ-mediated beneficial effects on lung pathologies in which manganese and HIF-1? overexpression play pathogenic roles. PMID:22179285

Jang, Byeong-Churl

2012-03-01

392

Fruit Salad with Light Whipped Topping Ingredients  

E-print Network

Fruit Salad with Light Whipped Topping Ingredients: 16 ounces fruit cocktail in juice 20 ounces fruit cocktail and pineapple chunks. 2. Place fruit in bowl. 3. Stir in yogurt and whipped topping. 4 Cooperative Extension programs and employment are open to all, regardless of race, color, national origin, sex

Liskiewicz, Maciej

393

Acid and Neutral Invertases in the Mesocarp of Developing Muskmelon (Cucumis melo L. cv Prince) Fruit  

PubMed Central

Acid and neutral invertases were found in the mesocarp of developing muskmelon (Cucumis melo L. cv Prince) fruit and the activities of these enzymes declined with maturation of the fruit, concomitantly with the accumulation of sucrose. Neutral invertase was only present in the soluble fraction and acid invertase was present in both the soluble and cell-wall fractions. The cell-wall fraction contained three types of acid invertase: a NaCl-released invertase; an EDTA-released invertase, and a tightly bound invertase that still remained on the cell wall after treatment with NaCl and EDTA. The soluble acid and neutral invertases could be separated from one another by chromatography on DEAE-cellulose and they exhibited clear differences in their properties, namely, in their pH optima, substrate specificity, Km values for sucrose, and inhibition by metal ions. The EDTA-released invertase and the soluble acid invertase were similar with regard to their chromatographic behavior on DEAE-cellulose, but the NaCl-released invertase was different because it was adsorbed to a column of CM-cellulose. The soluble acid invertase and two cell-wall bound invertases had very similar characteristics with regard to optimal pH and temperature, Km value for sucrose, and substrate specificity. PMID:16668269

Ranwala, Anil P.; Iwanami, Shun-Suke; Masuda, Hiroshi

1991-01-01

394

Inhibition of polyphenol oxidase and the browning control of litchi fruit by glutathione and citric acid  

Microsoft Academic Search

Polyphenol oxidase (PPO, EC 1.10.3.2) from litchi peel was partially purified by ammonium sulfate fractionation and gel filtration, and a 16-fold purification of PPO achieved. The use of 10 mmol litre?1 glutathione and 100 mmol litre?1 citric acid was found to give good control of the browning of litchi fruit and 80–85% inhibition of PPO observed. Application of glutathione in

Yueming Jiang; Jiarui Fu

1998-01-01

395

The degree of enamel erosion by five different kinds of fruit.  

PubMed

It could be expected that the degree of enamel erosion by different fruits containing different kinds of organic acids, or different ratios of acids, and other different chemical components, will vary. The aim of this study was to investigate the degree of enamel erosion by different kinds of fruits (by determining the depths of enamel removed at different stages) over a period of 40 minutes. Statistically significant differences (p less than 0.05) were found among the slopes of apricot and that of grape, guava, apple, and orange. The results demonstrated that the degree of enamel erosion (etch depth) over a six-minute period had the following sequence: apricot more than grape and guava more than apple and orange; while over a 40-minute period the degree of etch depth was grape greater than apricot greater than guava greater than apple greater than orange. The degree of enamel erosion initiated by a fruit juice, as marketed, was about 5-8 times higher than that of the fruit (minced fruit juice). It also became clear that the degree of enamel erosion by different fruits depended on a combination of factors, such as the pH, amounts, and ratios, as well as the types of organic acids and other chemical components present in the fruits. PMID:2638951

Grobler, S R; Senekal, P J; Kotze, T J

1989-01-01

396

In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [Citrus sinensis (L.) Osbeck].  

PubMed

Carotenoid, flavonoid, and vitamin C concentrations were determined in fresh orange segments and a puree-like homogenate derived thereof, as well as freshly squeezed, flash-pasteurized, and pasteurized juices. Lutein and ?-cryptoxanthin were slightly degraded during dejuicing, whereas ?-carotene levels were retained. Vitamin C levels remained unaffected, whereas flavonoid levels decreased 8-fold upon juice extraction, most likely due to the removal of flavonoid-rich albedo and juice vesicles. Likewise, the presence of such fibrous matrix compounds during in vitro digestion was assumed to significantly lower the total bioaccessibility (BA) of all carotenoids from fresh fruit segments (12%) as compared to juices (29-30%). Mechanical disruption of orange segments prior to digestion did not alter carotenoid BA, whereas pasteurization of the freshly squeezed juice slightly increased BA by 9-11%. In addition to carotenoid BA, the stabilities of hesperidin, narirutin, and vitamin C including dehydroascorbic acid during in vitro digestion were monitored, and applied analytical methods were briefly validated. PMID:25539394

Aschoff, Julian K; Kaufmann, Sabrina; Kalkan, Onur; Neidhart, Sybille; Carle, Reinhold; Schweiggert, Ralf M

2015-01-21

397

Inactivation of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in Cranberry, Lemon, and Lime Juice Concentrates  

Microsoft Academic Search

The production of thermally concentrated fruit juices uses temperatures high enough to achieve at least a 5-log reduction of pathogenic bacteria that can occur in raw juice. However, the transportation and storage of concentrates at low temperatures prior to é nal packaging is a common practice in the juice industry and introduces a potential risk for postconcentration contamination with pathogenic

MARA C. L. NOGUEIRA; OMAR A. OYARZABAL; DAVID E. GOMBAS

398

Effect of early detection greening on juice flavor and chemistry  

Technology Transfer Automated Retrieval System (TEKTRAN)

When Huanglongbing (HLB) was first discovered in Florida, trees with early symptoms of disease were harvested to determine whether there was any flavor difference between juice made from infected trees but with asymptomatic fruit, and fruit harvested from healthy trees. It is of interest to the proc...

399

Effect of early detection Huanglongbing on juice flavor and chemistry  

Technology Transfer Automated Retrieval System (TEKTRAN)

When Huanglongbing (HLB) was first discovered in Florida, trees with early symptoms of disease were harvested to determine whether there was any flavor difference between juice made from infected trees but with asymptomatic fruit, and fruit harvested from healthy trees. It is of interest to the proc...

400

The genetic architecture of branched-chain amino acid accumulation in tomato fruits  

PubMed Central

Previous studies of the genetic architecture of fruit metabolic composition have allowed us to identify four strongly conserved co-ordinate quantitative trait loci (QTL) for the branched-chain amino acids (BCAAs). This study has been extended here to encompass the other 23 enzymes described to be involved in the pathways of BCAA synthesis and degradation. On coarse mapping the chromosomal location of these enzymes, it was possible to define the map position of 24 genes. Of these genes eight co-localized, or mapped close to BCAA QTL including those encoding ketol-acid reductoisomerase (KARI), dihydroxy-acid dehydratase (DHAD), and isopropylmalate dehydratase (IPMD). Quantitative evaluation of the expression levels of these genes revealed that the S. pennellii allele of IPMD demonstrated changes in the expression level of this gene, whereas those of KARI and DHAD were invariant across the genotypes. Whilst the antisense inhibition of IPMD resulted in increased BCAA, the antisense inhibition of neither KARI nor DHAD produced a clear effect in fruit BCAA contents. The results are discussed both with respect to the roles of these specific enzymes within plant amino acid metabolism and within the context of current understanding of the regulation of plant branched-chain amino acid metabolism. PMID:21436187

Kochevenko, Andrej; Fernie, Alisdair R.

2011-01-01

401

Beverages of lemon juice and exotic noni and papaya with potential for anticholinergic effects.  

PubMed

Lemon (Citrus limon (L.) Burm. f.) juice beverages enriched either with noni (Morinda citrifolia L.) (LN) or papaya (Carica papaya L.) (LP), were characterized by HPLC-DAD-ESI/MS(n), the antioxidant capacity was evaluated by (DPPH·), superoxide (O2(·-)), hydroxyl radicals (·OH) and hypochlorous acid (HOCl) assays, and their potential as acetylcholinesterase (AChE) and butyrylcholinesterase (BuChE) inhibitors was also assessed. The fruits are rich in a wide range of bioactive phenolics. Regarding DPPH·, ·OH and HOCl assays, the LP displayed strong activity, and LN was the most active against O2(·-). Concerning cholinesterases, LP was the most active, mainly due to lemon juice contribution. The effect on the cholinesterases was not as strong as in previous reports on purified extracts, but the bioactive-rich beverages offer the possibility of dietary coadjutants for daily consumption of health-promoting substances by adults with aging-related cognitive or physical disorders. PMID:25306312

Gironés-Vilaplana, Amadeo; Valentão, Patrícia; Andrade, Paula B; Ferreres, Federico; Moreno, Diego A; García-Viguera, Cristina

2015-03-01

402

Phytochemical analysis and radical scavenging profile of juices of Citrus sinensis, Citrus anrantifolia, and Citrus limonum  

PubMed Central

Background The aim of the current investigation was to identify bioactive secondary metabolites including phenols, tannins, flavonoids, terpinedes, and steroids and compare the phytochemical analysis and antioxidant profile of the juice extracted from the fruits of Citrus sinensis, Citrus anrantifolia, and Citrus limonum. Results Phytochemical screening is important for the isolation of new, novel, and rare secondary metabolites before bulk extraction. Phytochemical analysis of the desired plant fruits of family Rutaceae revealed the presence of phenols, flavonoids, reducing sugars, steroids, terpinedes and tannins. The fruits of C. sinensis and C. anrantifolia exhibited the presence of phenols, flavonoids, reducing sugars, steroids, terpinedes and tannins, while the fruits of C. limonum indicated the presence of phenols, flavonoids, reducing sugars, terpinedes, and tannins. The fruits of selected plants were also subjected to antioxidant potential by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay against ascorbic acid at various concentrations. Among the tested plants, C. sinensis showed promising antiradical effect (84.81%) which was followed by C. Anrantifolia (80.05%) at 100 ?g/ml against ascorbic acid (96.36%). The C. limonum showed low antioxidant activity among the three selected plants of family Rutaceae. Conclusions The current finding is baseline information in the use of the fruits of selected plants as food supplement which may be due to the presence of antioxidant molecules in the family Rutaceae. Further research is needed in this area to isolate the phenolic constituents which possess ideal antiradical potential. PMID:25024932

2014-01-01

403

Proteome approach to characterize proteins induced by antagonist yeast and salicylic acid in peach fruit.  

PubMed

Proteins induced by antagonist yeast Pichia membranefaciens and salicylic acid (SA) in peach fruit were determined using proteome analysis in this study. Both the yeast and SA enhanced the resistance of peach fruit and delayed the initiation infection of Penicillium expansum. When quadrupole time-of-flight tandem mass spectrometer was used, a total of 25 proteins could be identified as significantly up- or down-regulated in response to at least one activitor. According to the function, these proteins were attributed to protein metabolism, defense response, transcription, energy metabolism, and cell structure. Among them, 6 antioxidant and 3 pathogenesis-related (PR) proteins were induced by P. membranefaciens or SA treatments. The induction results of these proteins were related to treatment time. Six other proteins were identified as the enzymes which catalyze the reactions of glycolysis and tricarboxylic acid cycle. In addition, both the yeast and SA treatments enhanced the transcript and translation expression of the catalase gene. These results suggested that antioxidant and PR proteins, as well as enzymes associated with sugar metabolism, were involved in resistance of peach fruit induced by P. membranefaciens and SA. PMID:17381148

Chan, Zhulong; Qin, Guozheng; Xu, Xiangbin; Li, Boqiang; Tian, Shiping

2007-05-01

404

Evidence for light-stimulated fatty acid synthesis in soybean fruit  

PubMed

In leaves, the light reactions of photosynthesis support fatty acid synthesis but disagreement exists as to whether this occurs in green oilseeds. To address this question, simultaneous measurements of the rates of CO(2) and O(2) exchange (CER and OER, respectively) were made in soybean (Glycine max L.) fruits. The imbalance between CER and OER was used to estimate the diverted reductant utilization rate (DRUR) in the equation: DRUR = 4 x (OER + CER). This yielded a quantitative measure of the rate of synthesis of biomass that is more reduced per unit carbon than glucose (in photosynthesizing tissues) or than the substrates of metabolism (in respiring tissues). The DRUR increased by about 2.2-fold when fruits were illuminated due to a greater increase in OER than decrease in CER. This characteristic was shown to be a property of the seed (not the pod wall), to be present in fruits at all developmental stages, and to reach a maximal response at relatively low light. When seeds were provided with (13)CO(2), light reduced (12)CO(2) production but had little effect on (13)CO(2) fixation. When they were provided with (18)O(2), light stimulated (16)O(2) production but had no effect on (18)O(2) uptake. Together, these findings indicate that light stimulates fatty acid synthesis in photosynthetic oilseeds, probably by providing both ATP and carbon skeletons. PMID:10444095

Willms; Salon; Layzell

1999-08-01

405

Biosynthesis of 1-aminocyclopropane-1-carboxylic acid and ethylene from delta-aminolevulinic acid in ripening tomato fruits  

SciTech Connect

A new pathway for ethylene (C/sub 2/H/sub 4/) biosynthesis, which utilizes delta-aminolevulinic acid (ALA) as a precursor of 1-aminocyclopropane-1-carboxylic acid (ACC), the immediate precursor of C/sub 2/H/sub 4/, is presented. ALA enhanced ACC accumulation to 410% and C/sub 2/H/sub 4/ production to 232% of the control. The C/sub 2/H/sub 4/ production rate varied with the ALA concentration and the stage of tomato fruit development. As the ALA concentration increased from zero to 40 mM, the C/sub 2/H/sub 4/ production rate increased. Both treated and untreated pericarp discs from fruits at the pink stage of development yielded the largest C/sub 2/H/sub 4/ production rate. Radioactivity from (2,3-/sup 3/H)ALA was detected in both ACC and C/sub 2/H/sub 4/, and radioactivity from (4-/sup 14/C)ALA was detected in ACC and CO/sub 2/ but not in C/sub 2/H/sub 4/. However, radioactivity from (5-/sup 14/C)ALA was detected in CO/sub 2/, and its amount was greater than that obtained from (4-/sup 14/C)ALA. Neither ACC nor C/sub 2/H/sub 4/ showed any radioactivity when (5-/sup 14/C)ALA was supplied to the fruit discs. In addition, when (2,3-/sup 3/H)ALA or (4-/sup 14/C)ALA was supplied to the fruit discs, radioactivity was detected in other metabolites such as fumarate, succinate, malate, glutamate, glutamine, ..cap alpha..-ketoglutarate, and methionine, but the amount of radioactivity was insignificant as compared with the amount of radioactivity found in C/sub 2/H/sub 4/ and ACC.

El-Rayes, D.E.D.A.

1987-01-01

406

Discrimination and characterization of strawberry juice based on electronic nose and tongue: comparison of different juice processing approaches by LDA, PLSR, RF, and SVM.  

PubMed

An electronic nose (E-nose) and an electronic tongue (E-tongue) have been used to characterize five types of strawberry juices based on processing approaches (i.e., microwave pasteurization, steam blanching, high temperature short time pasteurization, frozen-thawed, and freshly squeezed). Juice quality parameters (vitamin C, pH, total soluble solid, total acid, and sugar/acid ratio) were detected by traditional measuring methods. Multivariate statistical methods (linear discriminant analysis (LDA) and partial least squares regression (PLSR)) and neural networks (Random Forest (RF) and Support Vector Machines) were employed to qualitative classification and quantitative regression. E-tongue system reached higher accuracy rates than E-nose did, and the simultaneous utilization did have an advantage in LDA classification and PLSR regression. According to cross-validation, RF has shown outstanding and indisputable performances in the qualitative and quantitative analysis. This work indicates that the simultaneous utilization of E-nose and E-tongue can discriminate processed fruit juices and predict quality parameters successfully for the beverage industry. PMID:25005851

Qiu, Shanshan; Wang, Jun; Gao, Liping

2014-07-01

407

27 CFR 24.248 - Processes authorized for the treatment of wine, juice, and distilling material.  

Code of Federal Regulations, 2013 CFR

...must not alter the basic character of the juice so treated Ion exchange Various applications in the treatment of juice or... To reduce the level of volatile acidity in wine (used with ion exchange) This process must use permeable membranes...

2013-04-01

408

27 CFR 24.248 - Processes authorized for the treatment of wine, juice, and distilling material.  

Code of Federal Regulations, 2012 CFR

...must not alter the basic character of the juice so treated Ion exchange Various applications in the treatment of juice or... To reduce the level of volatile acidity in wine (used with ion exchange) This process must use permeable membranes...

2012-04-01

409

27 CFR 24.248 - Processes authorized for the treatment of wine, juice, and distilling material.  

...must not alter the basic character of the juice so treated Ion exchange Various applications in the treatment of juice or... To reduce the level of volatile acidity in wine (used with ion exchange) This process must use permeable membranes...

2014-04-01

410

27 CFR 24.248 - Processes authorized for the treatment of wine, juice, and distilling material.  

Code of Federal Regulations, 2011 CFR

...must not alter the basic character of the juice so treated Ion exchange Various applications in the treatment of juice or... To reduce the level of volatile acidity in wine (used with ion exchange) This process must use permeable membranes...

2011-04-01

411

27 CFR 24.248 - Processes authorized for the treatment of wine, juice, and distilling material.  

Code of Federal Regulations, 2010 CFR

...must not alter the basic character of the juice so treated Ion exchange Various applications in the treatment of juice or... To reduce the level of volatile acidity in wine (used with ion exchange) This process must use permeable membranes...

2010-04-01

412

Analysis of biologically active oxyprenylated ferulic acid derivatives in Citrus fruits.  

PubMed

4'-Geranyloxyferulic (GOFA) and boropinic acid have been discovered during the last decade as interesting phytochemicals having valuable pharmacological effects as cancer chemopreventive, anti-inflammatory, neuroprotective, and anti-Helicobacter pylori agents. A reverse-phase HPLC-UV/Vis method for the separation and quantification of the title oxyprenylated ferulic acid derivatives in extracts obtained from peels of nine edible Citrus and Fortunella fruits was successfully applied. Concentration values showed a great variation between the different species, being orange (C. sinensis) the fruit richest in GOFA (0.141?±?0.011 mg/g of exocarp fresh weight) and kumquat (Fortunella japonica) the one in which boropinic acid was recorded as the most abundant phytochemical (0.206?±?0.002 mg/g of exocarp fresh weight). Both secondary metabolites were not detected only in three species. The set-up methodology showed limits of quantification (LOQ) values, that were able to selectively quantify both GOFA and boropinic acid. Results described herein depict a potential chemopreventive dietary feeding role for the Rutaceae spp. under investigation. PMID:24928688

Genovese, Salvatore; Fiorito, Serena; Locatelli, Marcello; Carlucci, Giuseppe; Epifano, Francesco

2014-09-01

413

Phenolic acids, syringaldehyde, and juglone in fruits of different cultivars of Juglans regia L.  

PubMed

Phenolic acids (chlorogenic, caffeic, p-coumaric, ferulic, sinapic, ellagic, and syringic acid) as well as syringaldehyde and juglone were identified in ripe fruits of 10 walnut cultivars: Adams, Cisco, Chandler, Franquette, Lara, Fernor, Fernette, Alsoszentivani 117 (A-117), Rasna, and Elit. Analyses were done using a high-performance liquid chromatograph equipped with a diode array detector. Significant differences in the contents of identified phenolics were observed among cultivars. Phenolics were determined separately in the kernel and in the thin skin of the walnut, termed the pellicle. Not only in the kernel but also in the pellicle did syringic acid, juglone, and ellagic acid predominate (average values of 33.83, 11.75, and 5.90 mg/100 g of kernel; and 1003.24, 317.90, and 128.98 mg/100 g of pellicle, respectively), and the contents of ferulic and sinapic acid (average values of 0.06 and 0.05 mg/100 g of kernel and 2.93 and 2.17 mg/100 g of pellicle, respectively) were the lowest in all cultivars. The highest differences in the sum of all identified phenolics were observed between Rasna and Fernette fruits; in Rasna there were >2-fold higher contents of identified phenolics in both kernel and pellicle. It was found that the walnut pellicle is the most important source of walnut phenolics. The ratio between the contents in pellicle and kernel varied by at least 14.8-fold for caffeic acid (cv. Adams) and by up to 752.0-fold for p-coumaric acid (cv. Elit). PMID:16076123

Colaric, Mateja; Veberic, Robert; Solar, Anita; Hudina, Metka; Stampar, Franci

2005-08-10

414

Fruit load induces changes in global gene expression and in abscisic acid (ABA) and indole acetic acid (IAA) homeostasis in citrus buds  

PubMed Central

Many fruit trees undergo cycles of heavy fruit load (ON-Crop) in one year, followed by low fruit load (OFF-Crop) the following year, a phenomenon known as alternate bearing (AB). The mechanism by which fruit load affects flowering induction during the following year (return bloom) is still unclear. Although not proven, it is commonly accepted that the fruit or an organ which senses fruit presence generates an inhibitory signal that moves into the bud and inhibits apical meristem transition. Indeed, fruit removal from ON-Crop trees (de-fruiting) induces return bloom. Identification of regulatory or metabolic processes modified in the bud in association with altered fruit load might shed light on the nature of the AB signalling process. The bud transcriptome of de-fruited citrus trees was compared with those of ON- and OFF-Crop trees. Fruit removal resulted in relatively rapid changes in global gene expression, including induction of photosynthetic genes and proteins. Altered regulatory mechanisms included abscisic acid (ABA) metabolism and auxin polar transport. Genes of ABA biosynthesis were induced; however, hormone analyses showed that the ABA level was reduced in OFF-Crop buds and in buds shortly following fruit removal. Additionally, genes associated with Ca2+-dependent auxin polar transport were remarkably induced in buds of OFF-Crop and de-fruited trees. Hormone analyses showed that auxin levels were reduced in these buds as compared with ON-Crop buds. In view of the auxin transport autoinhibition theory, the possibility that auxin distribution plays a role in determining bud fate is discussed. PMID:24706719

Shalom, Liron; Samuels, Sivan; Zur, Naftali; Shlizerman, Lyudmila; Doron-Faigenboim, Adi; Blumwald, Eduardo; Sadka, Avi

2014-01-01

415

Investigation of cytotoxic and genotoxic effects of Ecballium elaterium juice based on Allium test.  

PubMed

The genus Ecballium only comprises the Ecballium elaterium (EE) (L.) A.Rich species which is a wild medicinal plant found in the Mediterranean region. EE fruit juice is widely used in Turkish folk medicine for the relief of sinusitis and for several illnesses. Up to date, there has been no report on the genotoxicity of EE fruit juice. Thus, the aim of this study was to investigate the potential genotoxic effects of EE fruit juice using the Allium test system. Allium cepa (A. cepa) bulbs were treated with four concentrations (10 ml/L, 20 ml/L, 50 ml/L and undiluted) of EE fruit juice for 72 h and tap water (pH 7.3) was used as a control. The results showed significant dose-dependent (P < 0.05) inhibition of root growth and mitodepressive effects on cell division in A. cepa root tip cells after the EE fruit juice treatments. Also, EE fruit juice significantly increased the dose-dependent frequency of chromosome aberrations (breaks, stickiness and pole deviations) in root tip cells and micronucleus formations. There was no dividing cell in the undiluted EE fruit juice treated group, but there were pyknotic/apoptotic cells with varying frequency. PMID:20094642

Celik, Tülay Askin; Aslantürk, O S

2009-11-01

416

40 CFR 407.60 - Applicability; description of the canned and preserved fruits subcategory.  

Code of Federal Regulations, 2010 CFR

...description of the canned and preserved fruits subcategory. The provisions...the processing of the following fruit products: Apricots; caneberries...brined cherries; cranberries; dried fruit; grape juice canning and pressing;...

2010-07-01

417

27 CFR 24.113 - Description of volatile fruit-flavor concentrate operations.  

Code of Federal Regulations, 2010 CFR

...113 Description of volatile fruit-flavor concentrate operations...applicant intending to produce volatile fruit-flavor concentrate shall include...will commence with the obtaining of juice from the fruit and continue through each step...

2010-04-01

418

The role of bee diversity in pollination and fruit set of yellow passion fruit (Passiflora edulis forma flavicarpa,  

E-print Network

) is widely cultivated in Brazil and its fruits are consumed fresh or used in the juice industry (Silva 2005The role of bee diversity in pollination and fruit set of yellow passion fruit (Passiflora edulis, especially to self-sterile crops as passion fruit, which depends on the large solitary bee for fruit set. We

419

Inactivation of E. coli O157:H7 and nonpathogenic E. coli in strawberry juice by pulsed electric field, sodium benzoate, potassium sorbate, and citric acid  

Technology Transfer Automated Retrieval System (TEKTRAN)

Introduction: Current regulations require that juice processors effect a 5 log CFU/ml reduction of a target pathogen prior to distributing products. Whereas thermal pasteurization reduces the sensory characteristics of juice by altering flavor components, pulsed electric field (PEF) treatment may ...

420

Metabolic effects of elevated temperature on organic acid degradation in ripening Vitis vinifera fruit  

PubMed Central

Berries of the cultivated grapevine Vitis vinifera are notably responsive to temperature, which can influence fruit quality and hence the future compatibility of varieties with their current growing regions. Organic acids represent a key component of fruit organoleptic quality and their content is significantly influenced by temperature. The objectives of this study were to (i) manipulate thermal regimes to realistically capture warming-driven reduction of malate content in Shiraz berries, and (ii) investigate the mechanisms behind temperature-sensitive malate loss and the potential downstream effects on berry metabolism. In the field we compared untreated controls at ambient temperature with longer and milder warming (2–4 °C differential for three weeks; Experiment 1) or shorter and more severe warming (4–6 °C differential for 11 days; Experiment 2). We complemented field trials with control (25/15 °C) and elevated (35/20 °C) day/night temperature controlled-environment trials using potted vines (Experiment 3). Elevating maximum temperatures (4–10 °C above controls) during pre-véraison stages led to higher malate content, particularly with warmer nights. Heating at véraison and ripening stages reduced malate content, consistent with effects typically seen in warm vintages. However, when minimum temperatures were also raised by 4–6 °C, malate content was not reduced, suggesting that the regulation of malate metabolism differs during the day and night. Increased NAD-dependent malic enzyme activity and decreased phosphoenolpyruvate carboxylase and pyruvate kinase activities, as well as the accumulation of various amino acids and ?-aminobutyric acid, suggest enhanced anaplerotic capacity of the TCA cycle and a need for coping with decreased cytosolic pH in heated fruit. PMID:25180109

Sweetman, C.; Sadras, V. O.; Hancock, R. D.; Soole, K. L.; Ford, C. M.

2014-01-01

421

Metabolic effects of elevated temperature on organic acid degradation in ripening Vitis vinifera fruit.  

PubMed

Berries of the cultivated grapevine Vitis vinifera are notably responsive to temperature, which can influence fruit quality and hence the future compatibility of varieties with their current growing regions. Organic acids represent a key component of fruit organoleptic quality and their content is significantly influenced by temperature. The objectives of this study were to (i) manipulate thermal regimes to realistically capture warming-driven reduction of malate content in Shiraz berries, and (ii) investigate the mechanisms behind temperature-sensitive malate loss and the potential downstream effects on berry metabolism. In the field we compared untreated controls at ambient temperature with longer and milder warming (2-4 °C differential for three weeks; Experiment 1) or shorter and more severe warming (4-6 °C differential for 11 days; Experiment 2). We complemented field trials with control (25/15 °C) and elevated (35/20 °C) day/night temperature controlled-environment trials using potted vines (Experiment 3). Elevating maximum temperatures (4-10 °C above controls) during pre-véraison stages led to higher malate content, particularly with warmer nights. Heating at véraison and ripening stages reduced malate content, consistent with effects typically seen in warm vintages. However, when minimum temperatures were also raised by 4-6 °C, malate content was not reduced, suggesting that the regulation of malate metabolism differs during the day and night. Increased NAD-dependent malic enzyme activity and decreased phosphoenolpyruvate carboxylase and pyruvate kinase activities, as well as the accumulation of various amino acids and ?-aminobutyric acid, suggest enhanced anaplerotic capacity of the TCA cycle and a need for coping with decreased cytosolic pH in heated fruit. PMID:25180109

Sweetman, C; Sadras, V O; Hancock, R D; Soole, K L; Ford, C M

2014-11-01

422

Effects of growing region and maturity stages on oil yield and fatty acid composition of coriander ( Coriandrum sativum L.) fruit  

Microsoft Academic Search

Changes on oil yield and fatty acid profiles were studied during maturation of coriander (Coriandrum sativum L.) fruits cultivated in Menzel Temime and Oued Beja, Tunisia. Oil and petroselinic acid biosynthesis proceeded at a steady rate up to 16 DAF in Oued Beja and in 33 DAF in Menzel Temime. The first results show that a rapid oil accumulation started

Kamel Msaada; Karim Hosni; Mouna Ben Taarit; Mohamed Hammami; Brahim Marzouk

2009-01-01

423

The role of abscisic acid in fruit ripening and responses to abiotic stress.  

PubMed

The phytohormone abscisic acid (ABA) plays a crucial role not only in fruit development and ripening, but also in adaptive responses to biotic and abiotic stresses. In these processes, the actions of ABA are under the control of complex regulatory mechanisms involving ABA metabolism, signal transduction, and transport. The endogenous ABA content is determined by the dynamic balance between biosynthesis and catabolism, processes which are regulated by 9-cis-epoxycarotenoid dioxygenase (NCED) and ABA 8'-hydroxylase (CYP707A), respectively. ABA conjugation by cytosolic UDP-glucosyltransferases, or release by ?-glucosidases, is also important for maintaining ABA homeostasis. Recently, multiple putative ABA receptors localized at different subcellular sites have been reported. Among these is a major breakthrough in the field of ABA signalling-the identification of a signalling cascade involving the PYR/PYL/RCAR protein family, the type 2C protein phosphatases (PP2Cs), and subfamily 2 of the SNF1-related kinases (SnRK2s). With regard to transport, two ATP-binding cassette (ABC) proteins and two ABA transporters in the nitrate transporter 1/peptide transporter (NRT1/PTR) family have been identified. In this review, we summarize recent research progress on the role of ABA in fruit ripening, stress response, and transcriptional regulation, and also the functional verification of both ABA-responsive and ripening-related genes. In addition, we suggest possible commercial applications of genetic manipulation of ABA signalling to improve fruit quality and yields. PMID:24821949

Leng, Ping; Yuan, Bing; Guo, Yangdong

2014-08-01

424

Spray Drying of Mosambi Juice in Lab  

NASA Astrophysics Data System (ADS)

The studies on spray drying of mosambi juice were carried out with Laboratory spray dryer set-up (LSD-48 MINI SPRAY DRYER-JISL). Inlet and outlet air temperature and maltodextrin (drying agent) concentration was taken as variable parameters. Experiments were conducted by using 110 °C to 140 °C inlet air temperature, 60 °C to 70 °C outlet air temperature and 5-7 % maltodextrin concentration. The free flow powder of mosambi juice was obtained with 7 % maltodextrin at 140 °C inlet air temperature and 60 °C outlet air temperature. Fresh and reconstituted juices were evaluated for vitamin C, titrable acidity and sensory characteristics. The reconstituted juice was found slightly acceptable by taste panel.

Singh, S. V.; Verma, A.

2014-01-01

425

Food sources for adult Diachasmimorpha longicaudata, a parasitoid of tephritid fruit flies: effects on longevity and fecundity  

Microsoft Academic Search

We report the results of a study on potential food sources of the widely distributed Indo-Australian braconid fruit fly parasitoid Diachasmimorpha longicaudata (Ashmead) (Hymenoptera: Braconidae). Adults sustained life on diets of fruit juice or fruit pulp, a homopteran and its associated honeydew, or extrafloral nectary secretions. Longevities on all these foods and fecundity on fruit juice were comparable to those

John Sivinski; Martin Aluja; Tim Holler

2006-01-01

426

The arbuscular mycorrhizal status has an impact on the transcriptome profile and amino acid composition of tomato fruit  

PubMed Central

Background Arbuscular mycorrhizal (AM) symbiosis is the most widespread association between plant roots and fungi in natural and agricultural ecosystems. This work investigated the influence of mycorrhization on the economically relevant part of the tomato plant, by analyzing its impact on the physiology of the fruit. To this aim, a combination of phenological observations, transcriptomics (Microarrays and qRT-PCR) and biochemical analyses was used to unravel the changes that occur on fruits from Micro-Tom tomato plants colonized by the AM fungus Glomus mosseae. Results Mycorrhization accelerated the flowering and fruit development and increased the fruit yield. Eleven transcripts were differentially regulated in the fruit upon mycorrhization, and the mycorrhiza-responsive genes resulted to be involved in nitrogen and carbohydrate metabolism as well as in regulation and signal transduction. Mycorrhization has increased the amino acid abundance in the fruit from mycorrhizal plants, with glutamine and asparagine being the most responsive amino acids. Conclusions The obtained results offer novel data on the systemic changes that are induced by the establishment of AM symbiosis in the plant, and confirm the work hypothesis that AM fungi may extend their influence from the root to the fruit. PMID:22452950

2012-01-01

427

Chlorophenoxyacetic acid and chloropyridylphenylurea accelerate translocation of photoassimilates to parthenocarpic and seeded fruits of muskmelon ( Cucumis melo)  

Microsoft Academic Search

We compared the effect of p-chlorophenoxyacetic acid (p-CPA) and 1-(2-chloro-4-pyridyl)-3-phenylurea (CPPU) on parthenocarpic and seeded muskmelon (Cucumis melo) fruits in regards to fruit development and the transport of photoassimilates from leaves exposed to 14CO2 to the developing fruits. Ten days after anthesis (DAA), the fresh weight, total 14C-radioactivity and contents of 14C-sucrose and 14C-fructose were higher in the CPPU-induced parthenocarpic

Xin-Xian Li; Fumiyuki Kobayashi; Hiromi Ikeura; Yasuyoshi Hayata

2011-01-01

428

Production of succinic acid from oil palm empty fruit bunch cellulose using Actinobacillus succinogenes  

NASA Astrophysics Data System (ADS)

Succinic acid is a common metabolite in plants, animals and microorganisms. It has been used widely in agricultural, food and pharmaceutical industries. Enzymatic hydrolysate glucose from oil palm empty fruit bunch (OPEFB) cellulose was used as a substrate for succinic acid production using Actinobacillus succinogenes. Using cellulose extraction from OPEFB can enhance the production of glucose as a main substrate for succinic acid production. The highest concentration of glucose produced from enzymatic hydrolysis is 167 mg/mL and the sugar recovery is 0.73 g/g of OPEFB. By optimizing the culture medium for succinic acid fermentation with enzymatic hydrolysate of OPEFB cellulose, the nitrogen sources could be reduced to just only 2.5 g yeast extract and 2.5 g corn step liquor. Batch fermentation was carried out using enzymatic hydrolysate of OPEFB cellulose with yeast extract, corn steep liquor and the salts mixture, 23.5 g/L succinic acid was obtained with consumption of 72 g/L glucose in enzymatic hydrolysate of OPEFB cellulose at 38 hours and 37°C. This study suggests that enzymatic hydrolysate of OPEFB cellulose maybe an alternative substrate for the efficient production of succinic acid by Actinobacillus succinogenes.

Pasma, Satriani Aga; Daik, Rusli; Maskat, Mohamad Yusof

2013-11-01

429

Spatial and temporal variations in mango colour, acidity, and sweetness in relation to temperature and ethylene gradients within the fruit.  

PubMed

Managing fruit quality is complex because many different attributes have to be taken into account, which are themselves subjected to spatial and temporal variations. Heterogeneous fruit quality has been assumed to be partly related to temperature and maturity gradients within the fruit. To test this assumption, we measured the spatial variability of certain mango fruit quality traits: colour of the peel and of the flesh, and sourness and sweetness, at different stages of fruit maturity using destructive methods as well as vis-NIR reflectance. The spatial variability of mango quality traits was compared to internal variations in thermal time, simulated by a physical model, and to internal variations in maturity, using ethylene content as an indicator. All the fruit quality indicators analysed showed significant spatial and temporal variations, regardless of the measurement method used. The heterogeneity of internal fruit quality traits was not correlated with the marked internal temperature gradient we modelled. However, variations in ethylene content revealed a strong internal maturity gradient which was correlated with the spatial variations in measured mango quality traits. Nonetheless, alone, the internal maturity gradient did not explain the variability of fruit quality traits, suggesting that other factors, such as gas, abscisic acid and water gradients, are also involved. PMID:25151123

Nordey, Thibault; Léchaudel, Mathieu; Génard, Michel; Joas, Jacques

2014-11-01

430

Health-Promoting Components of Fruits and Vegetables in the Diet12  

PubMed Central

Regular consumption of fruits, vegetables, whole grains, and other plant foods has been negatively correlated with the risk of the development of chronic diseases. There is a huge gap between the average consumption of fruits and vegetables in Americans and the amount recommended by the 2010 Dietary Guidelines for Americans. The key is to encourage consumers to increase the total amount to 9 to 13 servings of fruits and vegetables in all forms available. Fresh, processed fruits and vegetables including frozen and canned, cooked, 100% fruit juices and 100% vegetable juices, as well as dry fruits are all considered as servings of fruits and vegetables per day. A wide variety of fruits, vegetables, whole grains, and other plant foods provide a range of nutrients and different bioactive compounds including phytochemicals, vitamins, minerals, and fibers. Potatoes serve as one of the low-fat foods with unique nutrients and phytochemical profiles, particularly rich in vitamin C, vitamin B-6, potassium, manganese, and dietary fibers. Potatoes provide 25% of vegetable phenolics in the American diet, the largest contributors among the 27 vegetables commonly consumed in the United States, including flavonoids (quercetin and kaempferol), phenolic acids (chlorogenic acid and caffeic acid), and carotenoids (lutein and zeaxanthin). More and more evidence suggests that the health benefits of fruits, vegetables, whole grains, and other plant foods are attributed to the synergy or interactions of bioactive compounds and other nutrients in whole foods. Therefore, consumers should obtain their nutrients, antioxidants, bioactive compounds, and phytochemicals from a balanced diet with a wide variety of fruits, vegetables, whole grains, and other plant foods for optimal nutrition, health, and well-being, not from dietary supplements. PMID:23674808

Liu, Rui Hai

2013-01-01

431

Health-promoting components of fruits and vegetables in the diet.  

PubMed

Regular consumption of fruits, vegetables, whole grains, and other plant foods has been negatively correlated with the risk of the development of chronic diseases. There is a huge gap between the average consumption of fruits and vegetables in Americans and the amount recommended by the 2010 Dietary Guidelines for Americans. The key is to encourage consumers to increase the total amount to 9 to 13 servings of fruits and vegetables in all forms available. Fresh, processed fruits and vegetables including frozen and canned, cooked, 100% fruit juices and 100% vegetable juices, as well as dry fruits are all considered as servings of fruits and vegetables per day. A wide variety of fruits, vegetables, whole grains, and other plant foods provide a range of nutrients and different bioactive compounds including phytochemicals, vitamins, minerals, and fibers. Potatoes serve as one of the low-fat foods with unique nutrients and phytochemical profiles, particularly rich in vitamin C, vitamin B-6, potassium, manganese, and dietary fibers. Potatoes provide 25% of vegetable phenolics in the American diet, the largest contributors among the 27 vegetables commonly consumed in the United States, including flavonoids (quercetin and kaempferol), phenolic acids (chlorogenic acid and caffeic acid), and carotenoids (lutein and zeaxanthin). More and more evidence suggests that the health benefits of fruits, vegetables, whole grains, and other plant foods are attributed to the synergy or interactions of bioactive compounds and other nutrients in whole foods. Therefore, consumers should obtain their nutrients, antioxidants, bioactive compounds, and phytochemicals from a balanced diet with a wide variety of fruits, vegetables, whole grains, and other plant foods for optimal nutrition, health, and well-being, not from dietary supplements. PMID:23674808

Liu, Rui Hai

2013-05-01

432

Role of Indoleacetic Acid and Abscisic Acid in the Correlative Control by Fruits of Axillary Bud Development and Leaf Senescence 1  

PubMed Central

When fully filled pods of bean plants were deseeded, the rate of axillary bud growth and the chlorophyll content of leaves were increased. Application of 0.1% indoleacetic acid (IAA) in lanolin on the deseeded pods caused abscission of axillary buds, inhibited growth of the remaining buds, and decreased leaf chlorophyll content. The response of bud development to fruit-applied IAA was concentration dependent between 0.001 and 0.1% IAA (representing from 2 to 200 micrograms IAA per fruit) resulting in greater growth inhibition at higher IAA concentrations. When plants were defruited so that the number of fruits per plant was adjusted to 0, 6, 12, or 18, a dosage effect of fruits on photosynthesis was observed. Removal of all fruits caused a rise in the CO2-exchange rate (CER). With increasing fruit dosage, plants showed leaf senescence of increasing intensity and a corresponding decline in CER. In contrast to the effect of fruit-applied IAA on leaves and buds, it delayed the senescence of treated fruits. When axillary buds were treated directly with aqueous solutions of IAA, no growth inhibition occurred. Abscisic acid (AbA) applied on deseeded pods, up to a concentration of 0.1% AbA in lanolin, failed to inhibit axillary bud development or to cause leaf senescence. The results support the hypothesis that the correlative control of axillary bud development and leaf senescence by fruits involves the participation of both IAA and AbA. IAA, released by the seeds, may play the role of the correlative signal that moves from the fruit to the target organ, where it stimulates the synthesis or accumulation of AbA. AbA, in turn, may be responsible for the inhibition of axillary bud development and the enhancement of leaf senescence. PMID:16661940

Tamas, Imre A.; Engels, Carol J.; Kaplan, Stuart L.; Ozbun, Jim L.; Wallace, Donald H.

1981-01-01

433

Carbohydrate-Free Peach (Prunus persica) and Plum (Prunus domestica) Juice Affects Fecal Microbial Ecology in an Obese Animal Model  

PubMed Central

Background Growing evidence shows the potential of nutritional interventions to treat obesity but most investigations have utilized non-digestible carbohydrates only. Peach and plum contain high amounts of polyphenols, compounds with demonstrated anti-obesity effects. The underlying process of successfully treating obesity using polyphenols may involve an alteration of the intestinal microbiota. However, this phenomenon is not well understood. Methodology/Principal Findings Obese Zucker rats were assigned to three groups (peach, plum, and control, n?=?10 each), wild-type group was named lean (n?=?10). Carbohydrates in the fruit juices were eliminated using enzymatic hydrolysis. Fecal samples were obtained after 11 weeks of fruit or control juice administration. Real-time PCR and 454-pyrosequencing were used to evaluate changes in fecal microbiota. Over 1,500 different Operational Taxonomic Units at 97% similarity were detected in all rats. Several bacterial groups (e.g. Lactobacillus and members of Ruminococcacea) were found to be more abundant in the peach but especially in the plum group (plum juice contained 3 times more total polyphenolics compared to peach juice). Principal coordinate analysis based on Unifrac-based unweighted distance matrices revealed a distinct separation between the microbiota of control and treatment groups. These changes in fecal microbiota occurred simultaneously with differences in fecal short-chain acids concentrations between the control and treatment groups as well as a significant decrease in body weight in the plum group. Conclusions This study suggests that consumption of carbohydrate-free peach and plum juice has the potential to modify fecal microbial ecology in an obese animal model. The separate contribution of polyphenols and non-polyphenols compounds (vitamins and minerals) to the observed changes is unknown. PMID:25007331

Markel, Melissa; Martino, Hercia S.; Minamoto, Yasushi; Steiner, Jörg M.; Byrne, David; Suchodolski, Jan S.; Mertens-Talcott, Susanne U.

2014-01-01

434

Biochemical properties of the fresh and frozen black currants and juices.  

PubMed

Thirteen black currant varieties (Ribes nigrum L.) cultured in Serbia were characterized for their pomological properties and chemical composition (total phenolics, total anthocyanins, anthocyanin aglycones, sugars, and vitamin C). The average amount of vitamin C varied from 122.4 to 193.2 mg/100 g fresh weight (FW), while concentration of invert sugars ranged from 6.3% to 11.1%. The highest amounts of total phenolics and anthocyanins were detected in variety Ometa (278.9 mg of gallic acid equivalents per 100 g of FW [mg GAE/100 g FW] and 135.4 mg/100 g, respectively). Quantitative analyses of anthocyanin aglycones in berries were performed using high-performance liquid chromatography, and delphinidin was found to be dominant compound in 11 varieties. Total phenolics and anthocyanins contents decreased during the processing of berry fruits to juices, and the reduction of anthocyanins was more pronounced, 12%-80%. The radical scavenging activity of black currant juices was investigated by 1,1-diphenyl-2-picrylhydrazyl, and the IC(50) value ranged from 1.9 to 4.0 mg/mL. Our results also showed that freezing as a way of preservation and storage could save important phytochemicals and health benefits of berries and berry juices. The amount of total phenolics in berries increased during 1 year of storage by 46.09%-171.76% and in juices by even 107.58%, while the amount of total anthocyanins in berries and juices decrease by 5.63%-52.76% and 13.04%-36.82%, respectively. PMID:23256443

Djordjevi?, Boban; Šavikin, Katarina; Zduni?, Gordana; Jankovi?, Teodora; Vuli?, Todor; Pljevljakuši?, Dejan; Oparnica, Cedo

2013-01-01

435

Salicylic acid and methyl jasmonate improve chilling tolerance in cold-stored lemon fruit (Citrus limon).  

PubMed

Chilling injury (CI) is associated with the degradation of membrane integrity which can be aligned to phenolic oxidation activated by polyphenol oxidase (PPO) and peroxidase (POD), enzymes responsible for tissue browning. Phenylalanine ammonia-lyase (PAL) is a further enzyme prominent in the phenolic metabolism that is involved in acclimation against chilling stress. It was hypothesized that treatment with methyl jasmonate (MJ) and salicylic acid (SA) may enhance chilling tolerance in lemon fruit by increasing the synthesis of total phenolics and PAL by activating the key enzyme regulating the shikimic acid pathway whilst inhibiting the activity of POD and PPO. Lemon fruit were treated with 10?M MJ, 2mM SA or 10?M MJ plus 2mM SA, waxed, stored at -0.5, 2 or 4.5°C for up to 28 days plus 7 days at 23°C. Membrane integrity was studied by investigating membrane permeability and the degree of membrane lipid peroxidation in lemon flavedo following cold storage. The 10?M MJ plus 2mM SA treatment was most effective in enhancing chilling tolerance of lemon fruit, significantly reducing chilling-induced membrane permeability and membrane lipid peroxidation of lemon flavedo tissue. This treatment also increased total phenolics and PAL activity in such tissue while inhibiting POD activity, the latter possibly contributing to the delay of CI manifestation. PPO activity was found to be a poor biochemical marker of CI. Treatment with 10?M MJ plus 2mM SA resulted in an alteration of the phenolic metabolism, enhancing chilling tolerance, possibly through increased production of total phenolics and the activation of PAL and inhibition of POD. PMID:25216124

Siboza, Xolani Irvin; Bertling, Isa; Odindo, Alfred Oduor

2014-11-15

436

Effects of fruit ellagitannin extracts, ellagic acid, and their colonic metabolite, urolithin A, on Wnt signaling.  

PubMed

Recent data suggest that ellagitannins (ETs), a class of hydrolyzable tannins found in some fruits and nuts, may have beneficial effects against colon cancer. In the stomach and gut, ETs hydrolyze to release ellagic acid (EA) and are converted by gut microbiota to urolithin A (UA; 3,8-dihydroxy-6H-dibenzopyran-6-one) type metabolites, which may persist in the colon through enterohepatic circulation. However, little is known about the mechanisms of action of either the native compounds or their metabolites on colon carcinogenesis. Components of Wnt signaling pathways are known to play a pivotal role in human colon carcinogenesis, and inappropriate activation of the signaling cascade is observed in 90% of colorectal cancers. This study investigated the effects of UA, EA, and ET-rich fruit extracts on Wnt signaling in a human 293T cell line using a luciferase reporter of canonical Wnt pathway-mediated transcriptional activation. The ET extracts were obtained from strawberry (Fragaria annassa), Jamun berry (Eugenia jambolana), and pomegranate (Punica granatum) fruit and were all standardized to phenolic content (as gallic acid equivalents, GAEs, by the Folin-Ciocalteu method) and to EA content (by high-performance liquid chromatography methods): strawberry = 20.5% GAE, 5.0% EA; Jamun berry = 20.5% GAE, 4.2% EA; pomegranate = 55% GAE, 3.5% EA. The ET extracts (IC(50) = 28.0-30.0 microg/mL), EA (IC(50) = 19.0 microg/mL; 63 microM), and UA (IC(50) = 9.0 microg/mL; 39 microM) inhibited Wnt signaling, suggesting that ET-rich foods have potential against colon carcinogenesis and that urolithins are relevant bioactive constituents in the colon. PMID:20014760

Sharma, Meenakshi; Li, Liya; Celver, Jeremy; Killian, Caroline; Kovoor, Abraham; Seeram, Navindra P

2010-04-14