Ml Of Juice Research Articles

Effect of salicylic acid application on growth, production, fungal decay, and overall quality of strawberry

Salicylic acid (SA), a plant growth regulator, induces various physiological and metabolic processes that affect plant growth and development. A study conducted at PMAS-Arid Agriculture University in 2017-2018 and 2018-2019 examined the preharvest application of SA on the growth and fruit quality of strawberry (cv. Chandler). A 4 mM concentration of SA was found to be the most effective, improving plant height (14.60 cm), average number of leaves per plant (5.27), leaf area (68.40 cm²), and average fruit weight (13.53 g). In terms of postharvest parameters, SA-treated strawberries showed higher total soluble solids (5.10 °Brix), ascorbic acid content (12.41 mg/100 ml of juice), and total sugar content (6.54%). A similar trend was observed in the activity of antioxidant enzymes (SOD, POD, and CAT) as well as physiological parameters such as photosynthetic rate, transpiration rate, and stomatal conductance. The SA treatments helped maintain the overall quality of the strawberries and also reduced damage caused by fungal decay. The data revealed that the minimum mean fungal decay (4.28%) was recorded after 4 days of storage, while the maximum percentage of fungal decay (20.38%) was observed after 12 days of storage. Therefore, foliar application of SA at 4 mM is recommended as the most effective treatment for enhancing strawberry growth and fruit quality. The study explains how SA can be used to preserve the quality of strawberries before harvest. An additional goal of this research is to provide growers with detailed information about the influence of SA on strawberry crop growth and production.

Discrimination Among New Vegetative Materials of Passiflora edulis Sims. From Canary Islands by Their Volatile Profile

ABSTRACTThis study shows the successful discrimination among different passion fruit samples cultivated in the Canary Islands, specifically purple, yellow, and a new cultivar labelled as purple selection (obtained to ensure disease resistance, yield, and adequate taste of the cultivated materials), based on their distinctive volatile profile. The headspace solid‐phase microextraction (HS‐SPME) method (using under optimum conditions the commercial CAR/PDMS fibre at 62°C for 60 min and 15% (w/w) NaCl with 10 mL of juices of passion fruit samples) was applied to estimate the volatile profile of up to eighteen passion juice fruit samples, coupling the technique to gas chromatography tandem mass spectrometry (GC–MS). The method permitted the identification of up to 135 volatile compounds such as esters, terpenes and alcohols, among others. The qualitative study indicated that the most abundant compounds in yellow and purple passion fruit are the same (hexyl hexanoate (21%–14%), hexyl butanoate (19%–11%) and ethyl hexanoate (11%–6%)), while the most abundant compounds for this new vegetative material are ethyl octanoate (with almost 53%), hexyl hexanoate and ethyl 3‐hexanoate. Advanced statistical techniques, such as linear discrimination analysis (LDA), were used to explore each data sample, with samples analysed by HS‐SPME‐GC–MS in quadruplicate. 106 peaks were coincident in all chromatograms of the samples, but only 13 variables (compounds) were sufficient to discriminate the new vegetative species. Besides, the HS‐SPME‐GC–MS method proved to be efficient and sustainable, with application of modern metrics of greenness, particularly when compared with other techniques commonly applied for this type of analysis.

A Mathematical Model for the Combination of Power Ultrasound and High-Pressure Processing in the Inactivation of Inoculated E. coli in Orange Juice.

The mathematical modeling of a combination of non-thermal technologies for E. coli inactivation is of great interest for describing the dynamic behavior of microorganisms in food, with the goal of process control, optimization, and prediction. This research focused on the design and implementation of a mathematical model to predict the effect of power ultrasound (US), high-pressure processing (HPP), and the combination of both non-thermal technologies on the inactivation kinetics of E. coli (DSM682) inoculated in orange juice. Samples were processed by US, HPP, and a combination of both technologies at varying process parameters, and a mathematical model for microbial inactivation was developed using a System Dynamics approach. The results showed that the combination of these technologies exhibited a synergistic effect, resulting in no detectable colony-forming units per mL of juice. The developed model accurately predicted the inactivation of E. coli following the combination of these technologies (R2 = 0.82) and can be used to predict microbial load reduction or optimize it based on process parameters. Additionally, combining both techniques offers a promising approach for extending the shelf life of fresh juices using non-thermal stabilization technology.

Influence of plant growth regulators on qualitative attributes of acid lime Kuliana local in Odisha

Kuliana lime is an outstanding Odisha cultivar with significant potential to be included in future crop improvement operations due to its flavor and juice content. This research was conducted at the Horticultural Research Station, Department of Fruit Science and Horticultural Technology, Orissa University of Agriculture and Technology, Bhubaneswar during 2019–2020 and 2020–2021 to determine the optimal growth regulator in terms of quality metrics. certain growth regulators 2,4-D (2,4-D @ 10 ppm and 20 ppm) and GA3 (GA3 @ 50 ppm and 100 ppm) and NAA (NAA @ 100 ppm and 200 ppm) and SA (SA @ 100 ppm and 200 ppm) and SPMD (SPMD @ 0.01 ppm and 0.5 ppm) and PUT (PUT @ 0.01 ppm and 0.5 ppm) and BR (BR @ 0.1 ppm and 0.5 ppm) quality of Acid Lime kuliana local. The biometrical observations on various quality features were recorded in the same seasons over 2 years. The best was for fruit quality, which has been determined on the basis of growth regulators performances, as growth regulator variation has a significant effect on the quality of fruit. Brassinosteroids showed the best effects for TSS (7.17 oBrix), acidity (6.05 %), total sugar content (0.61 %), reducing sugar content (0.41 %), ascorbic acid (36.35 mg per 100 mL of juice), chlorophyll content (33.03 mg/100 g), flavonoid content (119.91 mg/100 g), protein (0.82 mg/100 g) and carbohydrate content (10.29 mg/100g) with the other treatments, including the untreated fruits in both years of the study. Our results revealed that the BR gave superior results in quality attributes for Kuliana lime in the East and Southeast Coastal Plain Zones of Odisha.

Effect of the Interaction of Nutrient Sources on the Growth, Yield and Quality of Tomato (Solanum lycopersicum L.)

The present field investigation was conducted in the years 2021 and 2022 at Horticultural Farm, Faculty of Agriculture Science & Technology, Mansarovar Global University, Sehore (Madhya Pradesh). The experiment was carried out to find out the interaction effect of various sources of nutrients on the growth, yield, and quality of tomatoes. The study comprised a total of 16 different treatment combinations of inorganic plant nutrients; biofertilizers included a control. It was found that the application of treatment T8 (Azotobacter 1 kg/ha + 120kg N2 + 60kg P2O5) recorded significantly higher growth attributes (number of branches per plant), days to first flowering, and days to first picking crop duration than the control. It has been determined that the maximum yield of 409.82 q ha-1 was recorded in treatment T8, followed by treatment T12 (Azospirillum 1 kg/ha + 120 kg N2 + 60 kg P2O5) and T16 total yields of 394.74 q ha-1 and 361.91 ha-1. The maximum TSS of 5.45 °brix was recorded in treatment T12 (Azospirillum 1 kg/ha + 120 kg N2 + 60 kg P2O5), followed by treatment T8 (Azotobacter 1 kg/ha + 120 kg N2 + 60 kg P2O5) over the control. The ascorbic acid content of 33.56 mg per 100 ml of juice was recorded in treatment T7 (Azotobacter 1 kg/ha + 80 kg N2+ 40 kg P2O5), followed by treatment T11 (Azospirillum 1 kg/ha + 80 kg N2+ 40 kg P2O5) over treatment T1 (Control). The results obtained during the investigation with different combinations of nutrient sources of inorganic fertilizers and biofertilizers on the growth, yield, and quality of tomato (Solanum lycopersicum L.) Hence, it is concluded that application of biofertilizers and inorganic fertilizers with the combination significantly effect on growth parameters, yield attributing characters and fruit quality characters also significantly affected were maximum in Azotobacter 1 kg/ha + 120 kg Nitrogen + 60 kg Phosphorus.

Effects of ultrasound, microwave, and their combined treatments on the shelf life and quality characteristics of fresh litchi juice

This study investigated the effects of ultrasound and microwave and their combinations on preserving the quality of litchi juice during 21 days of storage. The physiochemical analysis exhibited that, the pH and Vitamin C content decreased gradually, whereas TSS, TA, and color values increased over the storage period. It was observed that the synergistic approach of sonication and microwave had positively impacted the bioactive components of fresh litchi juice. The results indicate that the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant properties of fresh litchi juice were changed significantly (p≤0.05) and reduced with increases in the treatment time. For instance, combined treatment (T6) exhibited the TPC (81.84±0.72 to 55.74±0.47 mg GAE/100 mL of juice) and TFC (3.31±0.136 to 3.12±0.126 mg QE/100 mL of juice) for 0 to 21 days of storage. On the other hand, the DPPH radical scavenging activity of litchi juices was increased notably (p≤0.05) and subsequently decreased after treatments, where the values ranged between 106.35±0.66 to 123.42±1.09 mg AAE/100 mL of juice at initial storage. The highest microbial growth inhibition was found in T6, and the values were (4.05-5.01 log10 cfu/mL) for total plate count and (3.63-4.78 log10 cfu/mL) for total yeast and mold during initial storage. Therefore, the combined treatment of sonication and microwave could be employed without chemical preservatives to treat fresh litchi juice with better retention of physicochemical attributes and bioactive phytochemicals.

A volatilomics analytical protocol employing solid phase microextraction coupled to GC × GC-MS analysis and combined with multivariate chemometrics for the detection of pomegranate juice adulteration

In this work, a solid-phase microextraction (SPME) method combined with two-dimensional gas chromatography coupled to mass spectrometry (GC × GC-MS) was optimized and used to assess the authenticity of pomegranate juice to prevent fraudulent practices. A divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber was used for the extraction of the volatiles. The critical parameters that affect the extraction process, such as the sample volume, and the extraction time were studied. The optimized protocol involved the addition of 15 mL of juice in 50 mL vial and saturation with 30% w/v NaCl.The extraction was carried out within 45 min under 1000 rpm stirring and was applied in the analysis of real juice samples to assess authenticity and detect low levels of pomegranate juice adulteration with grape and apple juice down to 1%. Commercially available pomegranate juice samples were acquired (n1 = 6) and adulterated with 1% of apple juice (n2 = 6), 1% of grape juice (n3 = 6), and a mixture of 1% apple juice and 1% grape juice (n4 = 6). Authentic pomegranate juice samples and adulterated mixtures were analyzed by SPME-GC × GC-MS. The analysis resulted in the identification of 123 volatile compounds that were further processed with chemometric tools. Principal component analysis (PCA) was employed to visualize the clustering of the samples, and a two-way orthogonal partial least squares discriminant analysis (O2PLS-DA) chemometric model was developed and successfully classified the samples to authentic pomegranate juice or adulterated with an explained total variance of 87.4%. The O2PLS-DA prediction model revealed characteristic volatile markers that could be used to detect pomegranate juice fraud.

Penetapan kadar flavonoid total perasan lemon (Citrus limon (L.) Osbeck) secara spektrofotometri UV-Vis

One of the fruits whose juice can function as an antibacterial is a lemon. This is related to the flavonoid content in lemons. The purpose of this study was to determine the total flavonoid content in local and imported lemon (Citrus limon (L.) Osbeck) juice using the UV-Vis spectrophotometric method. The filtered juice was used for qualitative analysis and quantitative analysis. Qualitative analysis using concentrated HCI reagent plus magnesium powder, 10% NaOH, and concentrated H2SO4 showed that lemon juice was positive for flavonoids. Quantitative analysis was performed using UV-Vis spectrophotometry with an operating time of 28 minutes, the maximum wavelength of 439 nm. The total flavonoid content in local lemon juice was 38.42 ± 0.448 mg QE/100 ml of juice, with a coefficient of variation obtained was 1.165%. The total flavonoid content in imported lemon juice was 39.76 ± 0.199 mg QE/100 ml of juice with a coefficient of variation was 0.501%.

Effects of cold storage on quality parameters and nutraceutical compounds of pomegranate fruits (cv. Acco)

Punica granatum L. contains several bioactive compounds with antioxidant activity that have a positive effect on human health. This study aims to investigate the changes in the chemical-physical and qualitative parameters of pomegranate fruits cv. Acco from harvest up to +90 days of cold storage (+4°C and 95% RH). Morphological parameters, juice yield, weight loss, total soluble solids content (TSS), pH, titratable acidity, the color of the epicarp (L*, a*, b*), content of polyphenols, anthocyanins, flavonoids, and antioxidant activity were analyzed. The results showed an increase (about 29%) in the juice content (%) at +60 days of cold storage. Cold storage has also shown positive effects on some bioactive compounds. Flavonoids and anthocyanins content increase from 287.98 mg CE/100 ml of juice to 389.23 mg of CE/100 ml of juice and from 8.32 to mg/100 ml of juice to 11.13 mg/100 ml of juice at + 90 days of cold storage, respectively. On the basis of our results that confirmed the literature data, the pomegranate fruit is rich in bioactive compounds that exert beneficial actions on human health, and it has also been demonstrated that such nutraceutical compounds increased during cold storage, allowing the fruit to be preserved a long term.

Design and development of laboratory scale batch type device for debittering of bitter citrus juice

AbstractDebittering of citrus juice has long been a stumbling challenge for the juice processing industries. The current debittering technique employs the adsorption of bitter compounds, which is reported to reduce a significant amount of vital nutrients, resulting in considerably lower antioxidant activity. Thus, in the present study, we are reporting a batch‐type laboratory‐scale debittering device using an interdigitated electrode (IDE), macroporous resin, and enzyme. Three different types of devices were developed. The first device was developed by adsorbing naringinase onto a macroporous resin and then being deposited on an IDE patterned printed circuit board (PCB) substrate. The second device was fabricated by the deposition of activated resin on IDE (an AR‐based device), while the third device was developed by depositing nonactivated resin on IDE (a NAR‐based device). The performance of the devices was evaluated by debittering the pomelo juice. It was observed that the device efficiently debitter 70–100 ml of juice in a batch manner. The juice was treated for 160 min at 60°C to determine the optimum time for a minimum level of naringin with the maximum retention of vital nutrients. A decreased level of naringin (53.06%) and increased naringenin content (16.19 ppm) were noticed with an increased time of exposure. Juice treated for 100 min had a significantly lower amount of naringin (39%), with maximum retention of vital nutrients. Contrary to this, juice treated with AR and NAR debittering devices reduced 32 and 19.65% of the naringin in 5 min with a maximum loss of bioactive compounds. The present study concludes that the fabricated debittering device reduced the bitterness up to a certain level with the minimum loss of other vital nutrients. Further study is needed to increase the handling capacity of juice and to study the storage stability of treated juice.Practical ApplicationBitterness has long been a stumbling barrier to the commercial acceptance of citrus juice. There are limited studies that can monitor the elimination of bitter components from citrus juices. The current attempt investigates the development of a debittering device that can easily monitor the level of bitterness during the debittering process of bitter citrus fruit. The easy fabrication process, reusability of the proposed device, and cost factor could be an alternative way to boost the commerciality of underutilized citrus fruits. The developed technology has a strong potential to scale up, as the cost is minimal and the design of the setup is very simple.

Development and quality characterization of sapodilla ready to serve (RTS) drink

We have been awarded by nature with a stunning flora and fauna that has prettified our life. Sapodilla is well known for its therapeutic and nutritive properties. Sapodilla has good antioxidant mutagenic and anticancer properties that directly influence radical-scavenging potential. Sapodilla has a short shelf life due to its perishable nature. An attempt was carried out to develop sapodilla RTS beverages using sonication and microwave techniques. Physicochemical attributes such as acidity, pH, TSS, pH antioxidant activity of the ready to serve (RTS) and sensory attributes were analysed during 90 days of storage. The highest ° Brix was found in T0 with a mean value of 12.14 ± 1.19° Brix, the highest pH was found in T2 with mean values of 3.82 ± 0.006% and 4.28 ± 0.006% and the lowest pH was observed in T1 with a mean value of 3.72 ± 0.03%. All the treated RTS samples were subjected to antioxidant analysis including total phenols, total flavonoids and total antioxidant activity. The lowest phenolic content was observed in T0 (334.53 ± 1.66 μg GAE/100 mL of juice). The highest total flavonoid content was found in T2 (316.67 ± 19.51 μg CE/g), and the lowest total flavonoid content was observed in T0 (111.48 ± 24.28 μg CE/g). The lowest total antioxidant capacity was observed in T0 (381.85 ± 6.09 μl AAE/ml).The results of sensory evaluation revealed that the maximum score for sensory properties such as color, flavour, taste and overall acceptability was achieved by treatment T2, which revealed that these treatments of sapodilla RTS were declared the best with sonication and microwave treatment.Graphical

Aspects of Standardization in the Juice of the Herbs <i>Alchemilla vulgaris</i>

Introduction. The features of the chemical composition and the identified pharmacological activities of substances from fresh raw materials of the Alchemilla vulgaris allow us to predict the prospects for the use of juice from the herb Alchemilla vulgaris in medical practice. The creation of drugs based on juices from fresh herb Alchemilla involves the development of methods for their standardization.Aim. To determine the methods of qualitative analysis for the identification and quantitative assessment of the main group of biologically active substances in Alchemilla vulgaris juice.Materials and methods. The herb Alchemilla vulgaris for juice production was harvested during the flowering period in various habitats. The qualitative composition of the phenolic compounds of the juice was studied by paper chromatography and thin layer chromatography (TLC). The quantitative determination procedure was developed and validated on an SF-2000 spectrophotometer.Results and discussion. Paper chromatography (CP) in the juice revealed derivatives of cinnamic and phenolcarboxylic acids, a group of flavonoids with a predominance of flavones and flavonols, rutin was identified among the dominant ones. The TLC in the butanol : acetic acid : water system (4 : 1 : 2), we achieved optimal separation of substances and identified rutin, which was proposed as the main substance in juice standardization. Correspondence of the configuration of the differential spectrum of the complex of cuff juice flavonoids with aluminum chloride to the spectrum of a similar complex of rutin SS and the results of TLC give grounds to use rutin as a standard. The best option when choosing an aliquot for quantitative determination of reliable results showed the use of 0.2 ml of juice. The content of flavonoids in the studied juice samples ranged from 2.15 ± 0.24 % to 7.34 ± 0.16 %.Conclusion. TLC in the butanol-acetic acid-water system (4 : 1 : 2) can be used to authenticate the juice from the herb Alchemilla vulgaris. The parameters of the method of quantitative determination are developed taking into account the variation in the ratio of the water component and the dry residue in the juice. The method is valid and can be used to standardize juice from the herb Alchemilla vulgaris. The taxation of Alchemilla vulgaris juice samples showed the variability of the content of flavonoids in the juice depending on the growing conditions.

Evaluation of Active LDPE Films for Packaging of Fresh Orange Juice

Microbial development, enzymatic action, and chemical reactions influence the quality of untreated natural orange juice, compromising its organoleptic characteristics and causing nutritional value loss. Active low-density polyethylene (LDPE) films containing green tea extract (GTE) were previously prepared by a blown film extrusion process. Small bags were prepared from the produced films, which were then filled with fresh orange juice and stored at 4 °C. Ascorbic acid (AA) content, sugar content, browning index, color parameters, pH, total acidity (TA) and microbial stability were evaluated after 3, 7, and 14 days of storage. The packaging containing GTE maintained the microbial load of fresh juice beneath the limit of microbial shelf-life (6 log CFU/mL) for the bacterial growth, with a more prominent effect for LDPE with 3%GTE. Regarding yeasts and molds, only the CO_LDPE_3GTE package maintained the microbial load of fresh juice below the limit for up to 14 days. At 14 days, the lowest levels of AA degradation (32.60 mg/100 mL of juice) and development of brown pigments (browning index = 0.139) were observed for the packages containing 3% of GTE, which had a pH of 3.87 and sugar content of 11.4 g/100 mL of juice at this time. Therefore, active LDPE films containing 3% of GTE increase the shelf-life of fresh juice and can be a promising option for storage of this food product while increasing sustainability.

Impact of Certain Fungicides and Calcium Nitrate on Quality and Shelf Life of Kinnow Mandarin

An experiment was carried out at Chaudhary Charan Singh Haryana Agricultural University, Hisar during the year 2019-20 to study the effect of different fungicides and calcium nitrate on the quality and shelf life of Kinnow mandarin”. A spray of carbendazim, copper oxychloride, mancozeb, propiconazole, nimbecidine, calcium nitrate, and their combinations were done ten days prior to harvesting on ten years old Kinnow plants. When compared to fruits from untreated plants, the fruits from plants treated with fungicides, nimbecidine, calcium nitrate, and their mixtures showed much less rotting. The most successful treatment for preventing fruit rot after harvest was carbendazim 0.05% + calcium nitrate 1%, followed by propiconazole 0.05% + calcium nitrate 1%. with various pre-harvest treatments, it was discovered that the Total dissolved solids (TSS), acidity, TSS/acid ratio, reducing sugar, non-reducing sugar, and total sugar of Kinnow fruits were not significantly affected. Among all the treatments, the maximum ascorbic acid content (24.10 mg/100 ml of juice) was reported in mancozeb 0.2% + calcium nitrate 1% and propiconazole 0.05% + calcium nitrate 1% during storage in Kinnow fruits. The most prominent pathogens associated with decay loss were identified as Colletotrichum gloeosporioides, Diplodia natalensis and Penicillium sp. during the storage period.

MORPHOLOGICAL AND BIOCHEMICAL RESPONSE OF STRAWBERRY TO SALICYLIC ACID APPLICATION

Salicylic acid is considered a plant growth regulator due to its immense role in plant growth and development. During the last decade, strawberry has emerged as one of the most important berries owing to its high nutritional and medicinal value. A study was carried out at PMAS-Arid Agriculture University during the years 2017-2018 and 2018-2019 to study the Preharvest application of salicylic acid - SA on strawberry (Cv. Chandler) growth and fruit quality. The treatment include T1 (Control), T2 (2 mM SA), T3 (4mM SA) and T4 (6 mM SA), applied during 2017-2018 and 2018-19 season at PMAS-Arid Agriculture University Rawalpindi. SA @ 4mM concentration proved to be the best regarding plant height (14.60 cm), average number of leaves per plant (5.27), leaf area (68.40 cm2) , and , average fruit weight (13.53 g) and postharvest parameters like total soluble solids (5.10 oBrix), ascorbic acid (12.41mg/100 ml of juice ) and total sugar contents (6.54 %). The similar trend was observed regarding the antioxidant enzymes activity (SOD. POD and CAT) and physiological parameters (photosynthetic rate, transpiration rate and stomatal conductance). Therefore foliar application of SA @4mM is recommended to be the best for growth and fruit quality of strawberry.

A study on development of new juice product comprising pears and melon

The study was carried out in order to achieve appropriate formulation for the development of chilled fruits juice by considering safety issues, regulation, technological aspect, costing and shelf-life investigation as well. A series of trials were conducted before achieving the final formulation of the product and amendments were carried out by reviewing the weakness and strength of the product. The study was conducted in the London South Bank University, UK. The shelf life of the product was investigated through storage trial technique after pasteurization (at72oC) in terms of pH, color, soluble solid, sediment, taste, vitamin C and microbiological analysis for TVC (Total Viable Count) and Moulds and Yeasts count. Shelf-life investigation was carried out after 5th, 9th and 12 days. Recommended product shelf life is 10 (P+9) days without adding any preservatives and antioxidants. New juice product contains 70% Asian pear (Pyrus pyrifolia) juice, 20% Conference pear (Pyrus communis) juice, 8% melon (Cucumis melo) juice and 2% lime juice. 100ml of juice provides 38 kcal energy, 9g of sugar, 9g carbohydrate, 5mg sodium, 11mg calcium and 2.71mg vitamin C. Over 90% energy of this juice comes from carbohydrates. The main ingredient of this product is Asian pears and 100gm fruit contain 2.1g of dietary fibre, 5 mg of vitamin C (Nutricalc).The microbial load (TVC for bacteria- 145 and TVC for moulds and yeasts- 40 cfus /100 ml juice) of this juice is highly acceptable according to IFST 1999 guideline and this product is safe for consumption with nice taste and flavor.

Los efectos de la acupuntura en el punto extra Weiguanxiashu en el control glucémico

IntroductionThis study aims to determine the effects of acupuncture at the Weiguanxiashu extra point, in the control of blood glucose levels in fasting adults, in the Lisbon region. Place of studyThe study was carried out at the Community Clinic of the Lisbon School of Traditional Chinese Medicine. MethodsThe sample consisted of 15 individuals who underwent two interventions at different times with the same regimen (drinking 200ml of juice). One intervention consisted of acupuncture at the Weiguanxiashu extra point and the other of only the simulation of puncture at the same acupoint. Blood glucose levels were measured three times (at 0, 15 and 30minutes) during each treatment. The data were analysed using IBM SPSS 21 analysis software. The Wilcoxon test was used to compare the means of the initial and final blood glucose values. ResultsThe initial mean of blood glucose values in the control group was 95.13±10.88mg/dL and in the experimental group it was 93.93±13.33mg/dL. In the last measurement, in the control group the mean was 116.13±18.91mg/dL and in the experimental group it was 106.67±23.86mg/dL. ConclusionThis study showed that the use of a single point (Weiguanxiashu) was effective in controlling blood glucose levels.

UTILITY OF ORAL FLUORESCEIN ANGIOGRAPHY WITH ULTRA-WIDEFIELD IMAGING SYSTEM FOR EVALUATION OF VARIOUS RETINAL DISORDERS.

To evaluate the utility of oral fluorescein angiography with ultra-widefield imaging system (oral UWF-FA) predominantly in children. We recruited 17 patients aged 2 years to 22 years with retinal disorders. Each patient ingested a dose of fluorescein sodium set by body weight mixed with 100 mL of juice. Images were scored using four parameters as follows: branch retinal vessel identification, retinal vessels visualization, foveal avascular zone visualization, and clinically important findings such as leakage, microaneurysms, neovascularization, or significant nonperfusion area visualization. Based on the aggregate score, we classified the image quality into three grades. Sixteen of 17 patients completely ingested the fluorescein sodium, and ultra-widefield fluorescein angiography was performed. Images were classified as high quality in nine cases, moderate quality in four, and poor quality in three. In 13 cases (81.3%), images had adequate quality to evaluate retinal conditions. Of three patients with poor-quality images, 2 took 10 minutes to ingest fluorescein sodium and the other ingested only half the dose. The adverse event of a mild skin rash was noted in one patient. Oral ultra-widefield fluorescein angiography is effective in evaluating retinal pathology and is a useful alternative especially for pediatric patients who cannot tolerate intravenous line placement.

Wuluh Star Fruit (Averrhoa bilimbi Linn) and Pineapple (Ananas comosus L.) Formulations on the Quality of Fruit Syrup

Syrup is an alternative processed food derived from fruits. Fruit syrup is produced from starfruit and pineapple juice formulations. This study aims to get the best quality of fruit syrup from starfruit juice extracts and pineapple. The study design used a Randomized Block Design with one treatment factor consisting of the ratio of starfruit and pineapple juice that is 3: 1; 2: 1; 1: 1; 1: 2; 1: 3 of a total of 300 mL of juice. The results showed that the more pineapple ratio added to the manufacture of fruit syrup, it can increase the pH value, vitamin C, total dissolved solids, viscosity, total sugar and sensory appearance

Physicochemical properties and antioxidant activity of two varieties of apple cultivated in different areas in Morocco

<p class="Mabstract">This study aimed to assess the effect of climate on the organoleptic qualities and phytochemical properties of two varieties of apple (<em>Golden delicious</em> (GD) and <em>Red delicious</em> (RD)) collected from different regions in Morocco. These two varieties of apple were examined for their bioactive compounds composition and antioxidant activity (in juice and different extracts). For physicochemical parameters, the highest acidity was observed in <em>Golden delicious</em> collected from station 1, which was the juiciest sample. Bioactive substances content was dependent on variety and station, while the highest polyphenol content was observed in <em>Golden delicious</em> collected from station 2 (135.41±6.66 mg GAE/100 mL of juice) and most top flavonoid content was observed in <em>Red delicious</em> collected from station 1 (7.43±0.13 mg QE/100 mL of juice). Furthermore, <em>Red delicious</em> collected from station 2 was the most effective in chelating the radical DPPH (IC50% = 0.92±0.01 µL of juice), and <em>Red delicious</em> collected from station 1 has the highest total antioxidant activity (2.47±0.02 mg AAE/100 mL of juice). The present work showed that the significant diversity in the different studied parameters of the apple cultivars was closely linked with the characteristics of the station, such as geography and climate.</p>