Total Soluble Compounds Research Articles

Effect of different control applications on Cuscuta campestris, and biochemical content of eggplant

The current study was undertaken to stimulate the physiological resistance and active compounds in eggplant to prevent the development of Cuscuta campestris (Dodder), to reduce its spread in field and also detection of selective herbicide to control it with minimum damage to eggplant fields in Iraq. A field experiment was conducted in Al-Qizuina, province of Najaf during the 2017 growing season to achieve the above aim. Treatments (herbicide and nutrients) were arranged within randomized complete block design (RCBD) with three replicates. The results showed significant differences among treatments when boric acid gave the greatest leaf content of carbohydrates, phosphorus, boron, total chlorophyll, and growth-promoting hormones (IAA and GA3) in eggplant, fruit content of ascorbic acid and total soluble compounds. However, the Na2SiO3 resulted in higher leaf content of silicon and salicylic acid while urea treatment gave greater nitrogen and protein in the crop. Similarly, treatments of calcium chloride (CaCl2) and K2SO4 were higher in calcium and potassium, respectively. The growth inhibitor hormones (ABA) were greater in the mechanical control treatment, while the total phenols were very high in the sulfosulfuron treatment. Based on the GC–MS analysis of herbicide residues, sulfosulfuron concentration was below the level of detection in the eggplants fruits confirming their safety for human consumption. Using sulfosulfuron with plant nutrients together can enhance resistance in eggplant against C. campestris.

Anaerobic digestion of nine varieties of grape pomace: Correlation between biochemical composition and methane production

In the present study, nine different varieties of deseeded grape pomace were analyzed for the biochemical composition of the raw material (total solids, volatile matter, total chemical oxygen demand, cellulose, hemicellulose, lignin, total soluble compounds and polyphenols). The biological methane potential of the substrates was assessed in batch anaerobic digesters. The results showed that the cumulative methane yields varied widely and ranged from 102 to 300 dm3 kg−1 of total solids, calculated at standard gas conditions of 273 K and 101.5 kPa. The anaerobic biodegradability of the total chemical oxygen demand varied between about 30% to a maximum of 69%. The data obtained were exploited by principal component analysis. The study revealed that lignin and cellulose, explaining almost 63% of the total variance in the data, are the main factors limiting the degradability of the selected grape pomace. The effects of the other parameters, which represent nearly 32% of the total variance, were fully reviewed. In particular, no significant correlation was found between the polyphenol content and the methane yield.

Food preservative based on propolis: Bacteriostatic activity of propolis polyphenols and flavonoids upon Escherichia coli

Propolis was tested as food preserver, due its recognized bactericidal and bacteriostatic properties. Furthermore, most propolis components are natural constituents of food and recognized as safe substances. Fifteen propolis from Santa Fe, Argentine in 20% w/w ethanolic extracts, were tested upon Escherichia coli ATCC 25922 by agar diffusion and plate culture methods. Considering propolis physicochemical characteristics and inhibitory effects, tested samples were classified in three groups. A minimum inhibitory concentration mean value of 14.3 ± 6 mg soluble compounds/ml of the most active propolis was capable of inhibiting 10 5 cfu/ml cellular concentration. Such extract had 32.31% total soluble compounds (2.1% coumaric + siringic acids, 5.16% quercetin, 0.47 apigenine, 8.15 galangine, 7.2 caffeic acid + crisine and 9.23% no-identified phenolics compounds). By relating the zone of growth inhibition with extracts concentration, a linear response was obtained. On the propolis samples tested, a single value of the minimum inhibitory concentration could not be established. Those values were strongly dependent on propolis composition and botanical origin. The propolis extracts tested, may successfully inhibit the E. coli development in vitro, and consequently may be useful as natural food preserver.

Changes in properties of soaking water during production of soy-bulgur

Changes in soaking water properties (pH, absorbance, soluble solids content, conductivity and colour “ L, a, b and YI values”) were investigated during soaking of soybean to produce soy-bulgur (as a new type food product) at 30°, 50° and 70° for 120 min. All the properties of soaking water were significantly affected by soaking time and temperature ( P<0.05). Leaching of some nutritional compounds was also observed from soybean to the soaking water. pH, conductivity and soluble solids content of the water increased with increase in temperature indicating leaching of the acidic compounds, minerals and total soluble compounds, respectively. Maximum absorbance (turbidity) was obtained at 50 °C soaking. Yellowness and yellowness index were increased as temperature is increased in contrast to a decrease in lightness. Results reveal the fact that leaching and reabsorption of some nutritional compounds occurs simultaneously. Hence, the initial quantity of the soaking water should be adjusted to limit the loss of the nutritional compounds in the discharging water.