Red Juice Research Articles

Pengaruh Pemberian Jus Jambu Biji Merah Terhadap Kadar Hemoglobin Pada Penderita Anemia Remaja Putri di SMK Bunga Persada Cianjur Tahun 2022

Young women are prone to anemia due to lack of nutrient intake. Anemia is one of the most common health problems in the world today, especially in young women. The impact of anemia can cause weakness, lethargy, and the face becomes pale. So it needs to be handled, one of which is by means of non pharmacological prevention efforts, namely giving red guava juice. The purpose of this study was to determine whether or not there was an effect of giving red guava juice on hemoglobin levels in young women at SMK Bunga Persada Cianjur. This research method uses a quasy experimental research design with a one group pre test – post test design with a purposive sampling model. The result of the study on 17 young female respondents found that the average Hb before being given red juice was 11,5 gr/dl. The average after being given red guava juice is 13,0 gr/dl. So it can be concluded that there is an effect of giving red guava juice with an increase in Hb in anemia sufferers of young women based on the results of data processing using the paired t – test with the results obtained that there is an effect with a value (p value 0,000) (<0,005).

Optimasi penggunaan air perasan bunga asoka merah (Ixora coccinea) sebagai pengganti eosin pada pemeriksaan telur cacing Soil Transmitted Helminth

Background: Soil Transmitted Helminth is an intestinal nematode whose reagent for microscopic examination is one of them using 2% Eosin solution. 2% eosin gives a red background against yellowish eggs and sells feces with feces. Eosin besides its many needs is also a reagent which is expensive compared to natural ingredients. The high price of eosin reagent paved the way for using local raw materials as an alternative to eosin staining. One of the local raw materials that can be used is red asoka flower (Ixora coccinea). Red asoka flowers contain anthocyanins which give color to flowers and fruit. Anthocyanin can be used as a natural red dye.Objective: to determine the use of red juice Ixora coccinea in microscopic examination of Soil Transmitted Helminths.Method: this type of quasi-experimental research with a completely randomized design (CRD). The data was obtained by recording the results of the treatment of red asoka flower juice (Ixora coccinea) on worm egg preparations. To see a comparison of the drying time of the reagents on worm egg preparations using red asoka flower juice (Ixora coccinea) with eosin control, three replications were carried out. Data were analyzed by T test.Results: the morphology of the eggshell and egg contents of the Soil Transmitted Helminth worm (Ascaris lumbricoides, Trichuris trichiura, Hookworm) was clearly visible. The results of the t test obtained a p value of 0.000 which is smaller than 0.05.Conclusion: Asoka flower juice can be used as an alternative to examining Soil Transmitted Helminth worm eggs (Ascaris lumbricoidea, Trichuris trichiura, Hookworm). the difference in drying time between asoka and eosin was significant.

Influence of Different Rootstocks on Fruit Quality and Primary and Secondary Metabolites Content of Blood Oranges Cultivars.

Blood oranges have high concentrations of bioactive compounds that are beneficial to health. In Europe, the cultivation of blood oranges is increasing due to their excellent nutritional properties. In Citrus crops, rootstocks play an important role in juice and can increase the content of bioactive compounds. The morphological, qualitative and nutritional parameters were analyzed in cultivars 'Tarocco Ippolito', 'Tarocco Lempso', 'Tarocco Tapi' and 'Tarocco Fondaconuovo' grafted onto Citrus macrophylla and Citrus reshni. 'Tarocco Lempso' grafted onto Citrus macrophylla obtained the highest values of weight (275.78 g), caliber (81.37 mm and 76.79 mm) and juice content (162.11 g). 'Tarocco Tapi' grafted onto Citrus reshni obtained the most interesting qualitative parameters (15.40 °Brix; 12.0 MI). 'Tarocco Lempso' grafted onto Citrus reshni obtained the most intense red juice (a* = 9.61). Overall, the highest concentrations of primary metabolites were in proline, aspartate, citric acid, and sucrose. The results showed that 'Tarocco Ippolito' juice grafted onto Citrus reshni had the highest levels of total hydroxycinnamic acids (263.33 mg L-1), total flavones (449.74 mg L-1) and total anthocyanins (650.42 mg L-1). To conclude, 'Tarocco Lempso' grafted onto Citrus macrophylla obtained the best values of agronomic parameters, and the cultivars grafted onto Citrus reshni obtained significantly higher concentrations in primary and secondary metabolites.

Fruit Quality and Primary and Secondary Metabolites Content in Eight Varieties of Blood Oranges

In Europe, the cultivation of blood oranges for fresh consumption is increasing due to their excellent organoleptic and nutraceutical properties, which give this fruit the status of functional food. Blood orange has a higher content of bioactive compounds, which confer additional benefits for human health. The main morphological and qualitative parameters were studied together with the content of primary metabolites by 1H NMR and secondary metabolites by HPLC-ESI-DAD-MSn from eight varieties of blood orange grafted on Citrus macrophylla. Tarocco Dalmuso was the variety with the highest values of weight (350.6 g), caliber (86.4 mm and 88.6 mm) and juice content (214.2 g). Tarocco Gallo obtained the most interesting qualitative parameters (13.95 °Brix; 22.75 MI). The most intense red juice was in Sanguinelli (a* = 9.45) and, in crust, it was in Tarocco Scirè (a* = 40.13). The most abundant primary metabolites were proline, aspartate and asparagine, citric acid and sucrose. The results showed that the juice of the Moro had the highest levels of total flavones and flavanones (90.07 and 592.88 mg L−1, respectively), and Sanguinelli in total anthocyanins (101.06 mg L−1). To conclude, Tarocco Dalmuso obtained the best values of agronomic parameters, and Moro and Sanguinelli in the content of phenolic compounds.

Evaluation of Spinning Cone Column Distillation as a Strategy for Remediation of Smoke Taint in Juice and Wine.

Where vineyard exposure to bushfire smoke cannot be avoided or prevented, grape and wine producers need strategies to transform smoke-affected juice and wine into saleable product. This study evaluated the potential for spinning cone column (SCC) distillation to be used for the remediation of 'smoke taint'. Compositional analysis of 'stripped wine' and condensate collected during SCC treatment of two smoke-tainted red wines indicated limited, if any, removal of volatile phenols, while their non-volatile glycoconjugates were concentrated due to water and ethanol removal. Together with the removal of desirable volatile aroma compounds, this enhanced the perception of smoke-related sensory attributes; i.e., smoke taint intensified. Stripped wines also became increasingly sour and salty as ethanol (and water) were progressively removed. A preliminary juice remediation trial yielded more promising results. While clarification, heating, evaporation, deionization and fermentation processes applied to smoke-tainted white juice gave ≤3 µg/L changes in volatile phenol concentrations, SCC distillation of smoke-tainted red juice increased the volatile phenol content of condensate (in some cases by 3- to 4-fold). Deionization of the resulting condensate removed 75 µg/L of volatile phenols, but fermentation of reconstituted juice increased volatile phenol concentrations again, presumably due to yeast metabolism of glycoconjugate precursors. Research findings suggest SCC distillation alone cannot remediate smoke taint, but used in combination with adsorbents, SCC may offer a novel remediation strategy, especially for tainted juice.

Assessment of jelly candy manufactured from prickly pear fruits (Opuntia Spp.)

The purpose of the present study was to assess fresh juice and peels of cactus pear Opuntia ficus-indica (yellow cultivar) and Opuntia littoralis (red cultivar),local origin for their Physicochemical properties and bioactive compounds as well as jelly candies prepared by using six formulas of prickly pear juice and peels were studied .The obtained results showed that, prickly pear juices (red and yellow cultivars) were the highest T.S.S (12.3 and 11.9%, respectively) and PH values (5.2 and 5.7, respectively), while the lowest values were recorded for the peels. On the contrary, the peels possessed the highest total phenolic contents (87.72 and 76.15 mg Gallic acid/100 g FW) and flavonoids (18.182 and 13.55 mg Querectin/100 g FW) for red and yellow, respectively. Whereas, red prickly pear showed lower content of carotenoids and higher content of betalains than yellow prickly pear (either for juice or peels). On the other hand, results showed that jelly candies produced from prickly pear are found to be important source of total polyphenols, flavonoids, carotenoids, and betalains and have low microbial load during cold storage for 4weeks. Sensorial evaluation showed that red peels, red juice and yellow juice jelly candies were the most accepted by panelists with the same values which considered “Like very Much ” .Therefore, prickly pear fruits can be used for food manufacturing especially children's foods which are considered to be healthy, attractive colors, have no side effects and are appropriate in sensorial properties which leads to an increase in the add value.

Characterization and bioactive compounds of organic Bordeaux grape seed oil and flours (Vitis labrusca L.)

The Bordeaux grape variety is the most used in the production of red juices. The objective of the work was to evaluate carotenoids, flavonoids, vitamins C, E and B complex, total fatty acids, phytates, tannins, antioxidant capacity, total phenolic compounds and centesimal composition in whole (W) and defatted (D) Bordeaux grape seed flours and oil (O). Total fatty acids were evaluated by gas chromatography (flame ionization detector). Analysis of vitamins E and complex B were performed by High Performance Liquid Chromatography (HPLC) (fluorescence detection). Vitamin C, carotenoids and flavonoids were evaluated by HPLC (diode-array detection). The fatty acid composition showed the pattern: C18:2>C18:1>C16:0>C18:0. W and D showed higher concentrations of B complex vitamins than O. W had the highest concentration of lutein and total carotenoids, followed by O and D. O presented increased vitamin E and lower levels of flavonoids and antioxidant capacity. The different grape products affected the occurrence and concentration of bioactive compounds.

Antioxidant Capacity and Nutritional Value of Peels and Seeds of Selected Pomegranate (<em>Punica granatum</em> L.) Cultivars from Sri Lanka

Purpose: Nonedible portion of Pomegranate is reported to be rich with a diverse range of phytochemicals which embrace with health promotive features. Though antioxidant power and nutritive value of fruit juice are well known, knowledge of nonedible fraction is very poor. Hence, evaluation of antioxidant power and nutritional value of fruit peel and seed of pomegranates was targeted Research Method: IC50, Ferric Reducing Antioxidant Power (FRAP), Total Phenolic (TPC), Total Flavonoid (TFC), Total Anthocyanin and pro-anthocyanidin Contents (ProAC) were determined. Nutritional value was studied by proximate analysis. Findings: IC50, TPC, FRAP and TFC values of peels were ranged from 4.6 to 41.1μg/mL, 318±1.77 to 478±5.62 mg Gallic acid equivalent/g, 4.270±0.83 to 6.690±0.15 mM Fe2+/g and 52.64±0.24 to 75.99±0.849 Rutin equivalent mg/g respectively. Antioxidant power and TFC of all the peel extracts were well above as compared with juice and seed samples, the highest IC50 and TPC in Daya peel whereas the highest FRAP and TFC in Nimali and Kalpitiya red peels respectively. Kalpitiya red juice and peel had the highest TAC and ProAc. Proximate analysis revealed that Protein, lipid and fiber contents were higher in seeds than peels. Carbohydrate content of all the peels was higher than the seeds. Research Limitations: There were some practical limitations such as long dry spells and also finding suitable fields for the experiment, due to farmers’ hesitation on possible yield reduction. Originality/ Value: Findings reveal that selected cultivars of pomegranate peel possess exceptionally high antioxidant power and could be applied as an excellent source of natural antioxidant in future therapeutic and medicine and as a safer natural antioxidant in food industries. High nutrient contents in pomegranate by-products facilitate to develop nutritionally valuable components such as functional food ingredients and nutraceuticals.

Metabolic Profiling and Transcriptional Analysis of Carotenoid Accumulation in a Red-Fleshed Mutant of Pummelo (Citrus grandis).

Citrus grandis ‘Tomentosa’, commonly known as ‘Huajuhong’ pummelo (HJH), is used in traditional Chinese medicine and can moisten the lungs, resolve phlegm, and relieve coughs. A spontaneous bud mutant, named R-HJH, had a visually attractive phenotype with red albedo tissue and red juice sacs. In this study, the content and composition of carotenoids were investigated and compared between R-HJH and wild-type HJH using HPLC–MS analysis. The total carotenoids in the albedo tissue and juice sacs of R-HJH were 4.03- and 2.89-fold greater than those in HJH, respectively. The massive accumulation of carotenoids, including lycopene, β-carotene and phytoene, led to the attractive red color of R-HJH. However, the contents of flavones, coumarins and most volatile components (mainly D-limonene and γ-terpinene) were clearly reduced in R-HJH compared with wild-type HJH. To identify the molecular basis of carotenoid accumulation in R-HJH, RNA-Seq transcriptome sequencing was performed. Among 3948 differentially expressed genes (DEGs), the increased upstream synthesis genes (phytoene synthase gene, PSY) and decreased downstream genes (β-carotene hydroxylase gene, CHYB and carotenoid cleavage dioxygenase gene, CCD7) might be the key factors that account for the high level of carotenoids in R-HJH. These results will be beneficial for determining the molecular mechanism of carotenoid accumulation and metabolism in pummelo.

Optimization of heat treatment and pH of red and white pear cactus [Opuntia ficus-indica (l.) mill.] fruit juice using response surface methodology

The objectives of the study were to determine the effect of heating time and temperature and pH level on the quality of cactus pear juice and to optimize the thermal treatment conditions and the pH for best results using two (red and white) varieties. Response surface methodology was used to optimize the heat treatment conditions and the pH. The heating time and temperature and pH significantly (p<0.05) affected the ascorbic acid content, sensory attributes and microbial load. Using graphical optimization, the best combinations for the red prickly juice were 5.5 to 14 mins and 62°C to 82°C with pH of 5.2 or pH 3.3 to 5.0 and temperature of 62°C to 92°C for 15 mins. For white prickly juice, the optimal ranges were 18.7 to 22.6 mins and 83.9°C to 93.4°C with pH of 5.2 or pH of 3.2 to 5.0 and temperature 93.5°C to 108°C for 15 mins. Using numerical optimization, the optimal conditions were 19.2 mins, 100°C and pH of 4 with a desirability value of 0.774 and 22 mins, 100°C and pH of 3.6 with the desirability value of 0.865 for red and white prickly pear juice, respectively.

Physicochemical properties, sensory characteristics, and antioxidant activity of the goat milk yogurt probiotic Pediococcus acidilactici BK01 on the addition of red ginger (Zingiber officinale var. rubrum rhizoma).

Background and Aim:Yogurt contains beneficial probiotics. Addition of red ginger to yogurt as an antioxidant source becomes a way to improve the flavor and functional properties of yogurt. This study aimed to examine yogurt processing and the effect of adding red ginger (Zingiber officinale var. rubrum rhizoma), as an antioxidant source, on Pediococcus acidilactici BK01. It sought to observe the physicochemical and sensory qualities during storage (4°C).Materials and Methods:Goat milk was obtained from local farmers in Lubuk Minturun, Padang, West Sumatra, Indonesia. The yogurt was divided into two factors. Factor A was supplemented with red ginger in various concentrations: A (0% – as control), B (1%), C (2%), and D (3%). On the other hand, Factor B was subjected to variations in storage time: A (1 day), B (15 days), and C (30 days). Each treatment was conducted in triplicate. Physicochemical properties (pH, titratable acidity [TTA], and proximate analysis), sensory characteristics, and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity) were measured using the standard tests. The data were analyzed through analyzing multivariate (analysis of variance) supported by Duncan’s multiple range test.Results:The addition of red ginger juice increased the antioxidant activity, TTA, and water holding capacity (WHC) (p<0.05), while syneresis was significantly decreased; however, it had no effect on the total lactic acid bacteria. At the end of this research (day 30), the yogurt was still suitable for consumption, with the following composition: Antioxidant activity 48.39%, pH 4.3, TTA 1.716, water content 80%, protein 3%, fat 3%, syneresis 28%, WHC 63%, and total lactic acid bacteria 89×108 colony-forming units/mL. Furthermore, yogurt supplemented with red ginger changed its color into red blush.Conclusion:Yogurt red ginger juice is recommended as a functional drink, as it contains probiotics P. acidilactici BK01 and antioxidants to support human health. The addition of up to 3% ginger juice and a storage period of 30 days are still favored by the panelists and meet the quality standard of yogurt. We have not conducted the study on active compounds so, further research could be conducted on the components of the active compounds found in red ginger yogurt.

The Effect of Red Paprika Juice (Capsium annum) Addition into the Feed to Brightness of The Red Comet Fish Colour (Carassium auratus)

This study aims to determine the color change of comet fish (Carasium auratus) after being given additional feed in the form of red paprika juice. Measurement of the fish color was carried out every 10 days for 1 month and visual observations were made with digital photos and analyzed the colors using Adobe Photoshop CS4 software. In this study, different concentrations of paprika juice were used. This study used a completely randomized design (CRD).There were 5 treatments, namely P0 without the addition of red paprika juice (control), P1 with the addition of 2% paprika juice, P2 with the addition of 4% paprika juice, P3 with the addition of 6% paprika juice, and P4 with the addition of 8% paprika juice, which was performed on 3 times for each. The research data were analyzed using statistical analysis Unvariate One Way Analysis of Variance at 5% level with a 95% confidence interval. The results showed that the highest increase in color quality was obtained in the P3 treatment with an average value of 63.85 ± 2.12, the highest specific weight growth rate was obtained in P3 treatment with an average value of 60.825 ± 0.59 days, the highest specific length growth rate was obtained atP3 treatment with an average value of 1.37 ± 0.28 grams, while at the survival rate there is a significant value or not significantly different. The conclusion of this study is the effect of adding red paprika juice in the feed affects the color quality and specific growth rate, while the survival rate is not affected. Furthermore, the dose of red paprika juice added to the feed can improve the color quality of comet fish with the highest value found in P3 (with the addition of 6% paprika juice), namely 63.85.

204 ENDOSCOPIC EVIDENCE OF BILE REFLUX IS A STRONG INDEPENDENT FACTOR ASSOCIATED WITH THE PRESENCE OF BARRETT’S ESOPHAGUS

Abstract Several basic researches have indicated that there is a significant relationship between bile reflux and the pathogenesis of Barrett’s esophagus (BE). However, only few clinical studies have been reported regarding the endoscopic finding of bile reflux and Barrett’s esophagus. Our objective is to evaluate whether the endoscopic evidence of bile reflux is an independent factor associated with the presence of BE. Methods We conducted a retrospective analysis of a prospectively maintained database comprised of consecutive Japanese patients who underwent screening gastroscopy. Endoscopic findings of BE, reflux esophagitis, atrophic gastritis and sliding hernia were recorded. Evaluation of a BE was based on the Prague criteria. Endoscopic evidence of bile reflux was defined as the presence of yellow or green juice observed by white light image or red juice by narrow band image (NBI) in the gastric fundus. Univariate and multivariate analyses were performed to identify factors that differed significantly between patients with or without BE. Results A total of 454 patients were enrolled; 124 (27%) had BE and 126 (28%) had endoscopic evidence of bile reflux. Compared to patients without BE, patients with BE were more likely to be old, male and to have sliding hernia and endoscopic evidence of bile reflux on univariate analysis. On multivariate analysis, endoscopic evidence of bile reflux was a stronger independent factor associated with BE (odds ratio(OR) 11.3, 95% confidence interval(CI) 6.56–19.4) compared to the presence of sliding hernia (OR 3.58, 95%CI 2.14–6.0). Conclusion Endoscopic evidence of bile reflux identified by white light or NBI is a strong independent factor associated with the presence of BE, implying that this finding should be considered as an important parameter to determine the surveillance strategy for gastroesophageal reflux disease patients same as the presence of sliding hernia.

Comparing the number of Iranian pomegranate genotypes based on morphological and biochemical properties

Punica granatum L. is one of the oldest known edible fruits. Numerous chemical compounds have been isolated from pomegranate seeds, juice, and peels, which have beneficial effects on human health. This study aimed to perform the physicochemical and morphological properties of twenty-four pomegranate genotypes from various provinces of Iran. Fifteen fruits of each cultivar are collected at harvest maturity in the normal ripening period for the pomegranate from the Iranian pomegranate genetic collection in Yazd, Iran. Five fruits were randomly harvested from each of four orientations of the tree, and were immediately taken to the laboratory for analysis. Three replicates were maintained for each analysis. The results indicated the highest levels of anthocyanin was observed in S783 and R633, while polyphenols in Q529, the antioxidant capacity in N755 and the total soluble solids levels in R633 and the total acidity levels were found in K477 and E336. On the other hand, the fruit weight (in S948), fruit diameter (in SH1738), crown diameter (in R533), total weight of the seeds (in S948), peel thickness (in S716), peel colour (in S948), and red juice (in S783) are significantly affected by the genotype. At a similarity of 50%, the genotypes were divided into nine sub-clusters including A, B, C, D, E, F, G, H and I. These identified genotypes can be rolled out in future breeding programmes.

Application of Crude Pomace Powder of Chokeberry, Bilberry, and Elderberry as a Coloring Foodstuff.

Berry pomace, rich in polyphenols, especially anthocyanins, accumulates during the production of red juices. Pomace from chokeberry (Aronia melanocarpa Michx.), bilberry (Vaccinium myrtillus L.), and elderberry (Sambucus nigra L.) represent good sources of coloring foodstuffs. Pomace powders (PP) were prepared by milling the seedless fractions of the three dried berry pomaces (50 °C, 8 h). Techno-functional properties of the powders such as particle size distribution, bulk density, sedimentation velocity, and swelling capacity were determined to evaluate the powders for possible food applications. Total anthocyanin content was quantified by UHPLC-DAD before and during a storage experiment to monitor the degradation of anthocyanins in the PP and in a yogurt model application. The high content of phenolic compounds and the still intact cell structure ensured high stability of anthocyanins over 28 days of storage. In the model application, color saturation was stable over the whole storage time of 14 days. Regarding the techno-functional properties, only a few differences between the three PP were observed. The particle size of elderberry PP was larger, resulting in lowest bulk density (0.45 g/mL), high cold-water solubility (16.42%), and a swelling capacity of 10.16 mL/g dw. Sedimentation velocity of the three PP was fast (0.02 mL/min) due to cluster formation of the particles caused by electrostatic and hydrophobic properties. Compared to other high-intensity coloring foodstuffs, the use of PP, showing acceptable color stability with potential health-promoting effects, represents a wide applicability in different food applications and especially in products with a longer shelf-life.

Beer, Wine, or Fruit Juice: Which is Best? A Case Study of Bait Efficiency to Sample Saproxylic Beetles (Coleoptera) in an Oak Woodland

Aerial traps composed of plastic water bottles baited with attractive liquids are often used to inventory beetles, especially longhorns (Cerambycidae) and flower beetles (Scarabaeidae: Cetoniinae). Many different bait mixtures exist but their effectiveness has rarely been scientifically tested. Six different mixtures, involving red wine, white wine, lager beer, apple juice, and vinegar, as well as a water and sugar control, were compared. Fourteen replicates of the seven attractants were arranged in a thermophilic oak forest in the southwest of France. In terms of abundance and richness per trap, two attractants proved to be significantly less effective: The control and the juice mixture. The other five are equivalent for richness. For flower beetles, red wine + white wine and beer + sugar mixtures collected significantly more individuals. However, the sample collected by the beer + sugar mixture showed a lower diversity than the other wine + beer mixtures, due to the dominance of a few species of flower beetles. In terms of species composition, there was no qualitative difference between the attractants. Taking abundance into account (Bray-Curtis index), the beer + sugar blend differed from the others due to the high abundance of Cetonia aurata (Linnaeus, 1758). This study provides reasonable confidence that inventories conducted with different baits based on red wine or beer return comparable results. Finally, we recommend the beer + red wine mixture, which presents a good compromise between abundance and diversity for the different families, and is already frequently used.

Compared Phenolic Compound Contents of 22 Commercial Fruit and Vegetable Juices: Relationship to ex-vivo Vascular Reactivity and Potential in vivo Projection.

The real impact of polyphenol-rich vegetable and fruit juice intake on cardiovascular health remains a matter of controversy. In the present study, rat aorta segments immersed in an organ bath (OB) were used to explore whether the total polyphenol content and/or individual phenolic compound contents of 22 commercial vegetable (n = 3) and fruit juices [(citrus (n = 5), berries (n = 10), apple (n = 2), pineapple (n = 2)] might be associated with vascular tone. Red juices (particularly blackcurrant) and lemon juice caused the most marked vasorelaxation, its amplitude being endothelium dependent or not according to the volume ratio of juice to initial OB solution Vjuice/VOBS). At volume ratios 5% and 10%, both the juice and OB total polyphenol for all juices and total anthocyanin contents for berry juices significantly correlated with aorta vasorelaxation intensity. This was not the case for total or individual flavonols (except kaempferol) or for total or individual flavanols (except epigallocatechin gallate). If one relates our measured concentrations of individual phenolic compounds in OB to what is known about their physiological concentrations, and given our evidenced correlations between compound concentrations and vasorelaxation intensity, kaempferol, epigallocatechin gallate and peonidin-3-O-glucoside seem to emerge as the interesting phenolic compounds likely to be responsible for the potent vasorelaxation observed with fruit juices, and more particularly blackcurrant ones. Clinical investigation is required, however, to confirm our observations.

Development of a Novel Thin-Layer Chromatographic Method of Screening the Red Beet (Beta vulgaris L.) Pigments in Alimentary Products.

The aim of this study was to develop a thin-layer chromatographic method of qualitative analysis, aiming to confirm the presence of the red beetroot pigments in a given sample. The TLC system developed for this purpose consists of the precoated RP-18 F254s TLC plates and the acetonitrile + methanol + water + glacial acetic acid, 2:7:1:0.1 (v/v/v/v) mobile phase. With the use of this system, a striking horizontal separation of betacyanin pigments is obtained for both the red beetroot juice and the commercial betanin sample (with the left-to-right resolution distance of the two bands equal to ca. 6mm), and a unique pattern of the two skewed chromatographic bands is observed. This striking phenomenon has been given a thorough consideration, and its tentative physicochemical justification was provided, based on analogical cases reported and extensively discussed in our earlier studies. Characteristic fingerprint obtained both for the beetroot juice and the commercial sample of betanin (resembling two slant butterfly wings) can prove very helpful for qualitative confirmation of the presence (or otherwise) of the betanin pigment in the red color juices and beverages, as it was demonstrated upon an example of elderberry juice with a confirmed fortification with the betanin pigment.

Разработка рецептуры и оценка функционально-технологических свойств кисломолочного продукта обогащённого топинамбуром и красной смородиной

Целью работы являлось изучение технологических особенностей получения функциональных кисломолочных продуктов, за счёт обогащения их порошком топинамбура и соком красной смородины. Для достижения поставленной цели применялся метод лабораторной работы с производством опытных образцов кисломолочных продуктов, и последующим изучением их органолептических свойств, а также динамики сквашивания титриметрическим методом. В результате этого установлено оптимальное количество внесения порошка топинамбура – 5% и сока красной смородины – 3% в кисломолочные продукты без ухудшения их технологических и потребительских свойств. Полученные данные обосновывают жизнеспособность создания новой линейки лечебно-функциональных кисломолочных продуктов на основе изученных растительных компонентов.

Undiagnosed maternal phenylketonuria

Recently, rosé ciders and pink apple juices, appeared as a real opportunity to diversify the offer. Juices obtained from red-fleshed apple varieties were used to study the impact of raw material on colour intensity and stability. Juices prevented from oxidation were compared to the corresponding oxidised juices. Juice colours were measured in the CIE Lab space. Polyphenoloxidase activity and pH were measured. Detailed phenolic composition, including anthocyanins, was characterised by reversed phase HPLC coupled to UV-visible and MS detection. Red-fleshed apple varieties revealed great variation regarding red colour intensity of the juice and its enzymatic oxidative degradation. Statistical classification of juices highlighted three behaviours regarding colour and colour degradation; (i) highly coloured juices resistant to colour degradation, (ii) red juices that shifted to orange-yellow colour and (iii) red juices that became pale. No factor could explain alone, nor the classification of juices, nor the oxidation of anthocyanin. Colour degradation must be considered as a multifactorial evolution. Results suggested that PPO activity, pH, concentration of PPO favourite substrates are among the main factors involved, but the amount of the other polyphenols (dihydrochalcones, catechins and procyanindins) must also be taken into account.