Dark Glass Bottles Research Articles

Uji stabilitas penyimpanan RC A amlodipine dengan metode kromatografi cair tingkat tinggi

Background: One of the important components of health is the availability of drugs as part of public health services. This is because drugs are used to save lives, restore or maintain health. The pharmaceutical industry as a drug-producing industry has a strategic role in health service efforts to the community. Findings: Along with increasing education and public awareness of the importance of health, the pharmaceutical industry is required to provide drugs in adequate types and quantities and of good quality. Therefore, public access to drugs including availability and affordability for the entire community must be expanded. Access to drugs, especially essential drugs, is an obligation for the government and health service institutions, both public and private. Methods: Add with mobile phase to the limit mark, then homogenize (Solution S1 0.04 mg/ml). The solution to be tested for stability during the RC A Amlodipine area is stable. Storage is carried out in dark glass bottles and stored in a refrigerator at a temperature of 2-8 °C. Conclusion: This indicates that each new batch analysis can use the RC Amlodipine stock for a period of 4 months with a storage temperature of 2-8 °C. In this study, RC A Amlodipine which was weighed before the study each time the test was carried out was weighed once and made into a stock solution for 4 months. This study also carried out the potential for cost saving because every year 3 bottles are now 1 bottle, which is 96.5%.

Application of Citric Acid and Packaging Type Selection in Preserving Stability of Homemade Tomato Sauce

Tomatoes are horticultural product widely grown in Indonesia and consumed by societies. They contain minerals, vitamins, and bioactive compounds beneficial for health. Unfortunately, tomatoes quickly decline in quality, causing their post-harvest shelf life to be short. One attempt to prevent the wastage of tomatoes is to process them into sauce products. To extend the stability of tomato sauce, food-grade preservatives such as citric acid need to be added. Furthermore, different packaging also affects the stability of tomato sauce. This study used citric acid with varying concentrations of 0.05%, 0.10% and 0.15%. The packaging used included Clear Glass Bottles, Dark Glass Bottles, Clear Plastic Bottles, and Dark Plastic Bottles. The tomato sauce was evaluated by room storage for 30 days to investigate the stability of water content, acidity level, and total microbes. Adding 0.15% citric acid may be considered in preserving tomato sauce with a difference in increasing water content of 1.7%, a difference in decreasing pH of 0.1, and a difference in increasing total microbes of 1.4 cfu/g. Using a dark glass bottle may better protect tomato sauce from quality degradation.

E-Nose Quality Evaluation of Extra Virgin Olive Oil Stored in Different Containers

The degradation process of virgin olive oil (VOO) is related to storage time and the type of storage container used. The aim of this work is to explore the evolution of the VOO quality stored in different container types over a defined storage period in order to predict the organoleptic characteristics using a non-destructive technique such as the electronic-nose (E-nose). The “Picual” variety VOO was stored in different containers over a period of 21 months and monitored using sensory analysis, volatile compounds, and an E-nose. The panelists showed that oil stored in dark glass bottles and in green polyethylene bottles began to show defects after 12 and 15 weeks, respectively. However, oil stored in tin containers retained its quality throughout the 21 months studied. A total of 31 volatile compounds were identified, and the evolution of the volatile profile in the different containers during the storage period was studied. The E-nose data were able to classify oil quality by container using principal component analysis (PCA). Furthermore, the E-nose data combined with partial least squares (PLS) regression enabled the building of a predictive model to quantify sensory defect values (RCV2 = 0.92; RCV2 = 0.86), evidencing that this technique would be an appropriate screening tool to support a sensory panel.

Stability of bioactive components in smoothies within an extended period of one year

The aim of the study was the colourimetric determination of polyphenols and antioxidative capacity in blueberry- and cranberry smoothies monthly over one year with high-throughput methods, i.e., total polyphenols (PPm) and total antioxidant capacity (TAC). The main interest was directed to the smoothie storability in terms of light and temperature effects to prevent the consumption of antioxidants and the degradation of polyphenols. In this respect, smoothies from the same batch were stored under four conditions, i.e., room temperature (22 °C ± 2 °C) and light, fridge temperature (4 ± 2 °C) and light, room temperature (22 °C ± 2 °C) in the dark (glass bottles encased with tin foil) and fridge temperature (4 ± 2 °C) in the dark. Results showed a significant temperature-dependent effect in favour of fridge temperature (4 ± 2 °C) compared to room temperature (22 °C ± 2 °C). Thus, optimal storage conditions for the shelf life of blueberry- and cranberry smoothies were observed at fridge temperature (4 ± 2 °C). At the same time, the exclusion of light had a minor impact in the case of antioxidants. Regarding polyphenols, the low temperature was also a key factor preventing degradation in contrast to dimming, which did not provide additional benefit. Health-promoting bioactive phytochemicals and antioxidants might be well preserved in smoothies for almost an entire year, superior at fridge temperature (4 ± 2 °C) and exclusion of light.

Quality retention of extra virgin olive oil, Koroneiki cv. packaged in bag-in-box containers under long term storage: A comparison to packaging in dark glass bottles

Abstract Changes in quality parameters of extra virgin olive oil (EVOO), Koroneiki cv., were studied as a function of packaging material [bag-in-box (B) vs. dark colored glass bottle (G)], storage time (0-18 months) and storage temperature (15, 22, 37 °C). Evaluation of oil quality was carried out through the determination of % acidity, PV, K232, K270, ΔK, color, total phenolic content (TPC), FA composition and volatile compounds’ profile. Results showed similar losses in TPC for (G) and (B) packaging treatments, no significant changes in fatty acid composition, volatile compounds and color parameter L* at 22 °C throughout storage. Color parameters a* and b* decreased (p

Activity of two natural additives in improving the stability of virgin olive oil quality during storage

The activity of natural additives against the deterioration of virgin olive oil (VOO) in relation to storage time and conditions was examined. Thus, carotenoids and phenols previously extracted from carrot and olive mill wastewater, respectively, were added at 200 and 400 ppm to VOO and stored in clear and amber glass bottles at room temperatures during 120 days. The results showed that enriched VOO was largely influenced by the storage time, which resulted in a significant accumulation of hydrolysis and oxidation products. Storage conditions also affected considerably the enriched VOO. Dark glass bottles offered better protection against oxidative deterioration. The impact of both extracts on the oxidation status of examined VOO was significant and concentration-dependent. The natural additives markedly delayed the formation of hydroperoxides and conjugated dienes and trienes. Results from principal component analysis (PCA) showed that most of the variation was captured by the PC1 (89% of the total variance) which grouped samples in four categories according to storage times, each being divided into two clusters linked to storage conditions. Findings from this study revealed that natural additives could minimize VOO deterioration caused by storage time and conditions (light).

Effect of storage on quality parameters and phenolic content of Italian extra-virgin olive oils

The quality of extra virgin olive oils is affected mainly by hydrolytic and oxidative reactions. The present paper investigated the changes of major and minor components and oxidation indices of three monovarietal extra virgin olive oils after 18 months of storage at room temperature and in dark glass bottles conditions. After storage, the basic quality parameters such as free acidity, peroxide values, extinction coefficients, fatty acids composition, chlorophyll and carotenoid content, did not exceed the upper limits set by European Community Regulations for extra-virgin olive oils. Given the importance of the phenolic fraction, UHPLC-HESI-MS metodology was used. A decrease in 3,4-DHPEA-EDA (oleacin) and p-HPEA-EDA (oleochantal) was detected whereas, an increase of tyrosol and hydroxytyrosol was measured as a consequence of degradation of ligstroside and oleuropein derivatives. Based on the results it is possible to observe the high nutritional value of the studied oils even after 18 months of conservation.

Examining the effects of storage on the initiation behaviour of ionic liquids towards the cure of epoxy resins

Four structurally related ionic liquids (1-ethyl-3-methylimidazolium acetate, 1-ethyl-3-methylimidazolium diethyl phosphate, 1-ethyl-3-methylimidazolium dicyanamide, and 1-ethyl-3-methylimidazolium thiocyanate) are examined for their storage characteristics and the effect on their ability to initiate the cure of epoxy resins. At ambient temperature, epoxy formulations containing 1-ethyl-3-methylimidazolium acetate and 1-ethyl-3-methylimidazolium thiocyanate display marked colour changes to yield dark red samples with greatly increased viscosity after one day; after six days both samples have undergone vitrification. The epoxy formulation containing 1-ethyl-3-methylimidazolium acetate continued to polymerise even at sub-zero temperatures. Storage in dark bottles retarded the reaction during the 30-minute period that the sample is removed from the freezer prior to an aliquot being taken, but once the autocatalytic low temperature reaction has started, the dark glass no longer provides effective protection. Samples of 1-ethyl-3-methylimidazolium dicyanamide/epoxy were also stored and sampled in the same manner, but no differences were exhibited between the samples in clear and dark brown glass bottles. Infrared and nuclear magnetic resonance studies confirmed that the hygroscopic ionic liquids pick up water readily (coordinating to the H atom at the 2-position on the imidazolium ring), but once dried the initiating ability is lost.

Life cycle and reproduction of Caliothrips phaseoli (Thysanoptera: Thripidae) on Fabaceae and Solanaceae (Plantae) in laboratory conditions

The objectives of this study are to know the development time of each state and stage of Caliothrips phaseoli on Phaseolus vulgaris L. (Fabaceae), Cicer arietinum L. (Fabaceae), Nicotiana glauca Graham and N. tabacum L. (Solanaceae), the types of reproduction of these thrips and their index of masculinity. The study was conducted under the following ambient conditions: 25 ± 1 °C; 72 ± 6% relative humidity and 12h light/12h dark. For breeding, mature leaves of each plant were placed in dark glass bottles inside breeding cages. The development of each state and stage was inspected daily, counting also the number of individuals and the sex of emerged adults. It was found that N. glauca, P. vulgaris and N. tabacum are host plants of C. phaseoli. The pubescence density of C. arietinum limited the feeding and prevented C. phaseoli oviposition, therefore it could not represent an efficient host for these thrips. The average duration of the total cycle of C. phaseoli reached in the solanaceaes was higher in N. tabacum (20,6 days) and lower in N. glauca (16 days), while in the fabaceae (P. vulgaris) it reached an intermediate value (19 days). In N. tabacum and P. vulgaris it was the same since no significant differences were found between them. In all three plants, the state which needed more development time was the egg (6-8 days), followed by the larva II (4, 4.5 days), while the larva I and the quiescent states varied between 1.85 and 3.36 days. This species reproduces by amphigonia and parthenogenesis with exclusively male offspring in the latter case

Kinetic Degradation of Myristicin, Elemicin, and Safrole in Encapsulated Banda Nutmeg (Myristica fragrans Houtt) Oleoresin

Spices, in the form of oleoresin, have advantages as a flavoring agent. Nutmeg oleoresin compounds that play an important role in the formation of nutmeg flavor are myristicin, elemicin, and safrole. These compounds are not stable, so that the quality of oleoresin decreased easily. An alternative to overcome this problem is the encapsulation of oleoresin using spray drying techniques. The objective of this research was to evaluate the physicochemical properties of oleoresin with respect to the degradation of myristicin, elemicin, and safrole of nutmeg oleoresin. Microencapsulated nutmeg oleoresin was prepared using 12% WPC and 88% maltodextrin as encapsulate materials. It was stored in dark glass bottles at a various temperature, namely 30°C, 40°C, 50°C, 60°C, and 70°C, for 0, 4, 7, 10, 14, 21, 28, 35, 42, 49, 56 and 63 days. The content of myristicin, elemicin, and safrole were analysed. The results showed that myristicin, elemicin, and safrole in the encapsulated nutmeg oleoresin decreased during the storage until 28 days of storage and then they were relatively stable until 63 days. The activation energy of myristicin, elemicin, and safrole were 2.21 kJ/mol.K, 2.71 kJ/mol.K and 3.22 kJ/mol.K, respectively.

Eff ect of oil fl ushing with nitrogen on the quality and oxidative stability of coldpressed rapeseed and sunfl ower oils

Oxidative stability means resistance to oxidation during purchase, processing and storage and is a key quality indicator of edible fats. Oils ought to be stored in dark-glass bottles, at low temperatures and with no access of light in order to effectively preserve their oxidative stability. Since all vegetable oils contain unsaturated fatty acids that can react with oxygen and deteriorate over time, displacement of oxygen with inert gases may result in a reduction of the rate of oxidation. In the study the effect of oil flushing with nitrogen on the quality and oxidative stability of cold-pressed rapeseed and sunflower oils was determinate. Commercial samples of cold-pressed rapeseed and sunflower oils were stabilized by generating anaerobic atmosphere in the bottles by blowing through with nitrogen and generation of a "nitrogen cushion". Oils were tested in accelerated at 63°C and long-term at 20°C storage tests. After 20 days of Schaal oven test, the peroxide value in the flushing with nitrogen rapeseed and sunflower oils was, respectively, 4 and 7 times lower than in the control samples (without nitrogen). In turn, of the long-term storage test (with access of light 20°C), the peroxide value of oil flushing with nitrogen after 6 months of storage was 2.3 to 2.8-fold lower, respectively, than in the control sample. In the oil samples flushed with nitrogen peroxide formation was inhibited, however, as a result of the breakdown of the peroxides already existed in the oil, gradual decrease of the oxidative stability (determined via Rancimat test) was observed along with prolonged storage of oils. Oil flushing with nitrogen was a very effective way to reduce the changes caused by oxidation in cold-pressed rapeseed and sunflower oil.

Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage

Extra virgin olive oil (EVOO) samples, of five Greek olive varieties, were stored in dark glass bottles (headspace 0.5%) in a basement without central heating for 24months. Quantitative variations of the phenolic compounds and their degradation products were monitored over time. The differences observed in the initial total phenolic compounds concentration (ranging between 250.77 and 925.75mg/kg) were attributed to extraction system, olive variety, and maturity stage. Even after 24months, the degree of reduction in total phenolic compounds did not exceed 31%. The reduction was more pronounced in dialdehydic forms of oleuropein and ligstroside aglycones (DAFOA and DAFLA), indicating a more active participation in the hydrolysis and oxidation processes of the more polar secoiridoids. The initial total phenolic content was the main factor correlated to the degradation rate of the phenolic compounds. The decrease in secoiridoid derivatives, gave rise to hydroxytyrosol and tyrosol content and to the formation of four oxidized products.

Changes occurring in the volatile composition of Greek virgin olive oils during storage: Oil variety influences stability

The present paper reports on the changes in the volatile composition of virgin olive oils (VOO) stored for 18 months. VOO samples of five Greek olive varieties were stored in dark glass bottles (headspace 0.5%) in a basement without central heating. Even after 18 months of storage, the basic quality characteristics of the samples, such as free acidity, K232, K270, and peroxide values, did not exceed the upper limits set by European Community Regulations for VOO. Regarding the lipoxygenase pathway products, responsible for the positive sensory notes, it was shown that their total amount remained stable during the storage period. Even though the physicochemical characteristics did not exceed the upper limits, high rates of formation of volatile oxidation products, which are responsible for the off‐flavors, were observed. Among the volatile oxidation products, the highest rates of formation were monitored for heptanal, 2‐heptenal, and pentanal followed by hexanal and nonanal. The formation rate of volatile oxidation products was higher in VOO from Lianolia and Asprolia compared to VOO from Koroneiki, Native from Zakynthos and Thiaki varieties. Finally, stepwise linear regression analysis (SLRA) selected linoleic acid and total phenol/ortho‐diphenols ratio as having the maximum correlation with the formation rate of 2‐heptenal.Practical applications: This research reports on the changes in the quality characteristics of VOO, stored for 18 months, of the main olive varieties cultivated in the western Greece. Furthermore, it provides information on the changes in volatile composition, which is responsible for positive and negative flavor attributes. Results from this study may contribute to a better understanding of the relationships between minor and/or major components and the autoxidation process. Moreover, results could be useful to VOO packagers and marketers in order to estimate the shelf‐life of individual varieties. VOO from Koroneiki, Native from Zakynthos and Thiaki varieties, which are characterized by low linoleic acid contents, can be preserved for a longer period compared to VOO from Lianolia and Asprolia varieties, which are characterized by high linoleic acid contents.During storage of virgin olive oil (VOO) for 18 months, lipoxygenase pathway products, responsible for the positive sensory notes, remained stable. Among the volatile oxidation products, the highest rates of formation were monitored for heptanal, 2‐heptenal, and pentanal, followed by hexanal and nonanal. 2‐heptenal was correlated with VOO unsaturation and has been suggested as oxidation marker during storage.

Effect of containers on the quality of Chemlali olive oil during storage.

This study is undertaken to determine the storage stability of Chemlali extra-virgin olive oil (EVOO) in different containers such as clear and dark glass bottles, polyethylene (PE) and tin containers. The different oil samples were stored under light at room temperature. Quality parameters monitored during a 6-month-storage period included: acidity, peroxide value (PV), spectrophotometric indices (K232 and K270), chlorophyll and carotene pigments, fatty acids and sterol compositions, total phenols, Rancimat induction time as well as sensory evaluation. Tin containers and dark glass bottles recorded the lowest oxidation values. In addition, oil packed in tin containers and dark glass bottles showed better physicochemical and organoleptic characteristics than that stored in clear glass bottles and PE containers. A significant decrease (p < 0.05) in the antioxidant contents (carotenes, chlorophylls and total phenols) was observed in the oil stored in the clear glass bottles and PE containers. Such results proved that the storage of oil in tin containers and dark glass bottles appeared most adequate, and showed a gradual loss of quality during storage, especially in PE containers and clear glass bottles. This study has shown that the best packaging materials for the commercial packing of Chemlali extra-virgin olive oil are tin containers and dark glass bottles.

Physicochemical and sensory characteristics of virgin olive oils in relation to cultivar, extraction system and storage conditions

This research was carried out to evaluate the effects of variety, extraction system and storage conditions such as packaging type and temperature variation on the quality of virgin olive oil. Several parameters were studied, namely, quality indices, polyphenols, tocopherols, volatile compounds and sensory properties. Thus, two olive varieties Chemlali (Tunisia) and Coratina (Italy) were selected. The olive oils were extracted by different industrial processes (super press, dual and triple phase decanter) then stored in the established conditions (ambient and refrigerator temperature) in the following packaging materials: clear and dark glass bottles and metal bottles. The oils were analyzed before and after being stored for 9months. Principal Component Analysis and Graphical Modeling were applied to fully explore the influence of the studied factors. Results revealed that among samples, oils from Coratina cultivar were the richest in γ-tocopherol while Chemlali oils contained the highest amount of Δ-tocopherol. Quality indices namely K232 and K270 values were mainly influenced by the storage date and packaging material. Meanwhile, free acidity and peroxide value were mainly influenced by the extraction system. Concerning tocopherols, α-tocopherol content was mainly influenced by the packaging material, β-tocopherol was mainly affected by the storage date, for γ-tocopherol content the main influencing factor was the cultivar whereas for Δ-tocopherol the main influencing factor was the extraction system. Regarding volatile compounds their amounts were influenced mainly by the storage date, that was influenced by the packaging material, where a considerable decrease was observed after storage which was reflected by the change of sensory characteristics of stored oils: loss of positive attributes fruitiness, bitterness and pungency and onset of defects which were mainly influenced by the storage date (fruity and bitter attributes), packaging material (pungent, rancid and fusty attributes) and extraction system (musty attribute).

Impact of packaging material and storage time on olive oil quality

Olive oil is very appreciated for its characteristic flavor and its biological and nutritional value which are strongly related to the quality. The effect of packaging materials (stainless, jar, clear polyethylenene terephthalate (PET), clear glass and dark glass bottles) on quality attributes of extra virgin olive oil (EVOO) was studied as a function of storage time (0 to 12 months). The results made it possible to highlight a light influence of time as well as type of container on the acidic composition of oils, although oleic acid slightly increased at the end of the analytical period. Indeed, the least stable oils were those stored in the jars with a progressive increase in quality attributes and the palmitic acid level. A clear reduction in the contents of antioxidants (carotenes, chlorophylls and total phenols) was observed in the oils stored in the earthenware jars and PET. Quality indexes were strongly influenced by the type of packaging material and the time of storage. Overall, the results revealed that the storage of oils in stainless and dark glass appears most adequate, thus supporting the conservation of primarily contents antioxidants with indices of quality indicating an unrefined olive oil lasting storage.

Quality of extra virgin olive oil affected by several packaging variables

The aim of this study was to determine the evolution of the quality index of three extra-virgin olive oil varieties (EVOO), stored according to different packaging variables for one year. The selected quality parameters were: acidity index, peroxide value (PV), K270 coefficient, fatty acid (FA) profile, carotenoids and chlorophylls. This study was carried out by monthly analyzing several bottled EVOO varieties -Picual, Hojiblanca and Arbequina- obtained during the present harvesting season. In addition, other Picual EVOO stored in a mill deposit, as well as bottled Picual EVOO from the previous harvesting season were analyzed monthly. The oils were packaged in dark and transparent glass bottles. The results showed that the acidity and K270 parameters increased slightly in all cases, while PV value changes were significant in EVOOs stored in transparent glass bottles. FA profiles were slightly modified throughout the storage period, although oleic acid slightly increased at the end of the analytical period, especially in the EVOO stored in deposits. Regarding pigment, chlorophylls losses were more noticeable than those related to carotenoid. According to the present results, the best packaging conditions for EVOO were deposits, followed by dark glass bottles. In addition, this study demonstrated that EVOO collected from the previous harvesting season and stored under nitrogen atmosphere could be packaged in glass bottles without appreciable quality changes, as compared with EVOO packaged in the same bottles and obtained during the current harvesting season.

Kinetics of Ascorbic Acid Degradation in Un-Pasteurized Iranian Lemon Juice During Regular Storage Conditions

The aim of this research was to determine shelf life stability of un-pasteurized lemon juice filled in clear or dark green glass bottles. Presence of light, time and temperature affect the ascorbic acid retention in citrus juices. Bottles were stored at room temperature (27 +/- 3 degrees C) and in the refrigerator (3 +/- 1 degrees C). Total soluble solids, total titrable acidity and pH value were measured every three weeks and analysis was carried out on ascorbic acid content by means of titration method in the presence of 2,6-dichlorophenol indophenol. The study was carried out for 12 weeks after which slight changes in color, taste and apparent texture in some samples were observed and ascorbic acid content reduced by 50%. Soluble solids content, pH value and total acidity were 5.5 degrees Brix, 2.73 and 5 g/100 mL, respectively which appeared not to be significantly influenced by storage time or conditions. Ascorbic acid content initially at 38.50 mg/100 mL was sharply reduced to about 22 mg/100 mL within the first three weeks of storage. The final ascorbic acid content of all samples was about 15 mg/100 mL. The deteriorative reaction of ascorbic acid in the juice at all conditions followed a first-order kinetic model with activation energy of 137 cal mol(-1).

PATHOGEN CONTROL BY ANTIOXIDATIVE CHARACTERISTICS OF CUMINUM CYMINUM AND ROSMARINUS OFFICINALIS ESSENTIAL OILS

PATHOGEN CONTROL BY ANTIOXIDATIVE CHARACTERISTICS OF CUMINUM CYMINUM AND ROSMARINUS OFFICINALIS ESSENTIAL OILS

Shelf life of unpasteurized sour orange juice in Iran

Introduction . In Iran, sour orange is available between mid-October and March. Frequently, consumers store a large volume of unpasteurized juice at room or low temperatures for consumption when the fresh fruit is not available. The aim of our research was to determine the shelf life of unpasteurized sour orange juice which was stored under conditions similar to those adopted by consumers at home. Materials and methods . Sour orange juice was prepared by hand-squeezing fresh fruit; it was filtered, and then poured into clear or dark green glass bottles. Bottles were stored at room temperature [(28 ± 2) °C], in the refrigerator [(4 ± 1) °C] and in the freezer [(–12 ± 1) °C] for 12 weeks. Additional samples were prepared by supplementing juice with 2% (w/w) citric acid and they were stored in the refrigerator. Total soluble solids and pH values were measured every 2 weeks and analysis was carried out on ascorbic acid content by means of the titration method in the presence of 2,6–dichlorophenol indophenol. The study was performed for 12 weeks. Results and discussion . Total soluble solids content and pH value of the initial juice were 11.5 °Brix and 3.18, respectively. pH appeared not to be significantly influenced by storage time or conditions; however, total soluble solids content in a few samples was reduced to about 9.5 °Brix. The initial ascorbic acid content was 130 mg·100 mL–1 ; after 2 weeks, it was reduced by nearly 50% for all unfrozen samples. The final concentration of ascorbic acid in the juice was approximately 20 mg·100 mL–1 , regardless of storage conditions. The deteriorative reaction of ascorbic acid in the juice at each temperature experienced followed a first-order kinetic model with activation energy of 2.67 kJ·mol–1 .