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Isabel M.p.l.v.o. Ferreira - One of the best experts on this subject based on the ideXlab platform.
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Degradation of Anthocyanins and Anthocyanidins in Blueberry Jams/Stuffed Fish
Journal of agricultural and food chemistry, 2009Co-Authors: Filipa Queiroz, Carla Oliveira, Olívia Pinho, Isabel M.p.l.v.o. FerreiraAbstract:This study examined the effects of cooking on the degradation of anthocyanins and anthocyanidins of blueberries (Vaccinium corymbosum L.) from cultivar Bluecrop. Fruits were used to prepare jams with different °Brix and stuffed fish. A systematic evaluation of the degradation of anthocyanins and anthocyanidins of blueberries was performed; for that purpose an HPLC/DAD method was used to determine anthocyanin profile and anthocyanidin contents in fresh and cooked blueberries and in jams. Ten anthocyanins were separated and monitored in methanolic extracts. Of the six common anthocyanidins, four were identified in the hydrolysates, namely, delphinidin, cyanidin, petunidin and malvidin. Percentage of degradation of anthocyanins and anthocyanidins in jams is highly dependent on °Brix: 64−76 °Brix led to 20−30% degradation, whereas 80 °Brix resulted in degradation between 50 and 60%. Percentage of degradation of anthocyanins in whole blueberries cooked in stuffed fish ranged between 45 and 50%, however, for an...
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degradation of anthocyanins and anthocyanidins in blueberry jams stuffed fish
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Filipa Queiroz, Carla Oliveira, Olívia Pinho, Isabel M.p.l.v.o. FerreiraAbstract:This study examined the effects of cooking on the degradation of anthocyanins and anthocyanidins of blueberries (Vaccinium corymbosum L.) from cultivar Bluecrop. Fruits were used to prepare jams with different °Brix and stuffed fish. A systematic evaluation of the degradation of anthocyanins and anthocyanidins of blueberries was performed; for that purpose an HPLC/DAD method was used to determine anthocyanin profile and anthocyanidin contents in fresh and cooked blueberries and in jams. Ten anthocyanins were separated and monitored in methanolic extracts. Of the six common anthocyanidins, four were identified in the hydrolysates, namely, delphinidin, cyanidin, petunidin and malvidin. Percentage of degradation of anthocyanins and anthocyanidins in jams is highly dependent on °Brix: 64−76 °Brix led to 20−30% degradation, whereas 80 °Brix resulted in degradation between 50 and 60%. Percentage of degradation of anthocyanins in whole blueberries cooked in stuffed fish ranged between 45 and 50%, however, for an...
Ibrahim Elsohaby - One of the best experts on this subject based on the ideXlab platform.
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assessment of Brix refractometry to estimate immunoglobulin g concentration in beef cow colostrum
Journal of Veterinary Internal Medicine, 2020Co-Authors: Lisa Gamsjäger, Deborah M. Haines, Ibrahim Elsohaby, Jennifer M Pearson, Michel Levy, Edmond A. Pajor, Claire M WindeyerAbstract:BACKGROUND Brix refractometry can be used to assess colostral immunoglobulin G (IgG) concentration, but studies identifying Brix percentages to detect high- and low-IgG colostrum are lacking for beef cows and interlaboratory agreement is unknown. OBJECTIVES Evaluate Brix refractometer performance and interlaboratory agreement for assessing beef cow colostrum IgG concentration, including determination of thresholds to identify colostrum containing IgG concentrations <100 g/L and ≥150 g/L. ANIMALS Beef cows (n = 416) from 11 cow-calf operations in Alberta, Canada. METHODS Colostral IgG concentrations were measured using radial immunodiffusion (RID) and estimated by Brix refractometry for this retrospective study. Spearman correlation coefficients were assessed between RID and Brix refractometry. Likelihood ratios and misclassification cost-term analysis were used to determine optimal Brix percentages for detecting colostrum containing IgG concentrations <100 g/L and ≥150 g/L. Concordance correlation coefficient (CCC) and Bland-Altman analyses were performed for Brix percentages obtained at 3 different laboratories. RESULTS Brix percentages obtained at 3 laboratories were positively correlated with IgG results (r = 0.72, 0.68, and 0.76, respectively). Colostrum Brix percentages of <24% and ≥30% were optimal for indicating IgG concentrations of <100 g/L and ≥150 g/L, respectively. Interlaboratory agreement was substantial, with CCC ranging from 0.89 to 0.96 and Bland-Altman analysis showing small mean differences (-1.2% to 0.09% Brix) and narrow limits of agreements (-4.8% to 2.4% Brix) among laboratories. CONCLUSIONS AND CLINICAL IMPORTANCE Brix refractometry shows good potential for reliably estimating IgG concentrations in beef cow colostrum across multiple laboratories and can be recommended to aid colostrum management decisions on farms.
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Assessment of Brix refractometry to estimate immunoglobulin G concentration in beef cow colostrum.
Journal of veterinary internal medicine, 2020Co-Authors: Lisa Gamsjäger, Deborah M. Haines, Ibrahim Elsohaby, Jennifer M Pearson, Michel Levy, Edmond A. Pajor, M. Claire WindeyerAbstract:BACKGROUND Brix refractometry can be used to assess colostral immunoglobulin G (IgG) concentration, but studies identifying Brix percentages to detect high- and low-IgG colostrum are lacking for beef cows and interlaboratory agreement is unknown. OBJECTIVES Evaluate Brix refractometer performance and interlaboratory agreement for assessing beef cow colostrum IgG concentration, including determination of thresholds to identify colostrum containing IgG concentrations
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diagnostic performance of direct and indirect methods for assessing failure of transfer of passive immunity in dairy calves using latent class analysis
Preventive Veterinary Medicine, 2019Co-Authors: Ibrahim Elsohaby, Marshal M Mweu, Yasser S Mahmmod, Trenton J Mcclure, Gregory P KeefeAbstract:Abstract Accurate diagnosis of failure of transfer of passive immunity (FTPI) in newborn calves is an essential component of dairy farm management plan. Several methods (direct and indirect) are available for diagnosis of FTPI in dairy calves. However, the indirect methods offer an advantage over the direct methods in not requiring an experienced veterinarian, rapid, cost efficient and can be performed under field-setting. The objective of this study was to estimate the diagnostic performance of radial immunodiffusion (RID) assay, transmission infrared (TIR) spectroscopy and digital Brix refractometer for diagnosis of FTPI in dairy calves using latent class models at four cut-off values of digital Brix refractometer. Holstein calves (n = 691) from 40 commercial dairy farms in the four Atlantic Canada provinces were blood-sampled and tested for detection of FTPI. Results showed that the number of calves with FTPI was 253 (36.6%) by RID, 194 (28.1%) by TIR and 204 (29.5%) by Brix refractometer at cut-off value of 8.2%. Estimates of SeRID was higher than SeTIR and SeBrix, at all Brix refractometer cut-offs, but with increase of Brix refractometer cut-off from 8.2 to 8.5%, SeRID and SeTIR were decreased from 96.0% (95% PCI: 88.0–99.0) and 79.0% (95% PCI: 70.0–85.0), to 92.0% (95% PCI: 77.0–99.0) and 74.0% (95% PCI: 61.0–82.0), respectively. SpRID and SpTIR were always higher than SpBrix at all tested cut-offs and were above 92.0%, and 96.0%, respectively. With increasing the cut-off of Brix refractometer from 8.2 to 8.5%, SeBrix estimate has remarkably increased from 79.0% (95% PCI: 70.0–96.0) to 95.0% (95% PCI: 87.0–100.0), respectively. Whilst, SpBrix was decreased from 95.0% (95% PCI: 91.0–98.0) at cut-off 8.2% to 84.0% (95% PCI: 78.0–94.0) at cut-off 8.5%. In conclusion, RID has a higher Se than TIR and Brix, if the latter is used with cut-offs of 8.2% or 8.3%. However, the higher the cut-off, the more comparable sensitivities of RID and digital Brix refractometer. The median estimate of SpTIR was always higher than SpRID and SpBrix at all tested cut-offs. However, the 95% confidence interval estimates of the three tests were overlapping across the tested cut-offs of digital Brix refractometer reflecting the inability to prefer a test over the other based on the Sp estimate.
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using serum and plasma samples to assess failure of transfer of passive immunity in dairy calves
Journal of Dairy Science, 2019Co-Authors: Ibrahim Elsohaby, J T Mcclure, L A Waite, M Cameron, Luke C Heider, Gregory P KeefeAbstract:The objectives of this study were (1) to determine the differences in IgG and total protein (TP) content of serum and plasma samples collected from the same calves; (2) to evaluate the correlation between calf serum and plasma IgG levels, Brix scores, and TP concentrations; (3) to determine whether different cut-off values should be used for plasma and serum to assess failure of transfer of passive immunity (FTPI) in dairy calves; and (4) to evaluate the level of agreement between results obtained from using serum and plasma samples of the same calves to assess FTPI using optimal cut-off values. Blood samples (n = 217) were collected from Holstein calves at 3 to 10 d of age on 30 commercial dairy farms in Nova Scotia and Newfoundland, Canada. Paired serum and plasma samples were analyzed for IgG concentration by the reference radial immunodiffusion assay, transmission infrared (TIR) spectroscopy, digital and optical Brix refractometers, and optical TP refractometer. The IgG concentrations measured by RID and TIR spectroscopy in serum were similar to those in plasma. However, the Brix and TP refractometer readings were significantly higher in plasma than in serum. The prevalence of FTPI in serum and plasma samples based on a RID-IgG concentration <10 g/L was 43.3 and 46.5%, respectively. The RID-IgG concentration was correlated with TIR-IgG (r = 0.92 and 0.89), digital Brix (r = 0.80 and 0.80), optical Brix (r = 0.77 and 0.77), and optical TP (r = 0.75 and 0.77) refractometers in serum and plasma, respectively. The correlations between paired serum and plasma IgG content were 0.85 by TIR spectroscopy, 0.80 by digital Brix, 0.77 by optical Brix, and 0.79 by optical TP refractometer. The optimal cut-off values for TIR spectroscopy, digital Brix, optical Brix, and TP refractometers to assess FTPI using serum were 13.1 g/L, 8.7% Brix, 8.4% Brix and 5.1 g/dL, respectively; and the optimal cut-off values with plasma were 13.4 g/L, 9.4% Brix, 9.3% Brix and 5.8 g/dL, respectively. When using these optimal cut-off values, the level of agreement (88.1%) between results derived from testing serum and plasma by TIR spectroscopy was substantial, with a kappa (κ) value of 0.76. The results derived from testing serum and plasma by digital Brix refractometer showed substantial agreement (83.4%), with a κ value of 0.65, which is higher than the agreement and κ value (74.7% and 0.51) reported for the optical Brix refractometer. Substantial agreement (81.6%) between serum and plasma TP was also obtained when using the optical TP refractometer, with a κ value of 0.63. In conclusion, serum or plasma samples can be used interchangeably for measuring IgG concentrations and assessing FTPI in dairy calves. However, different cut-offs must be used to assess FTPI depending on the sample matrix. Furthermore, results obtained from serum samples showed higher agreement with the reference RID assay than those obtained from plasma samples.
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rapid assessment of bovine colostrum quality how reliable are transmission infrared spectroscopy and digital and optical refractometers
Journal of Dairy Science, 2017Co-Authors: Ibrahim Elsohaby, J T Mcclure, M Cameron, Luke C Heider, Gregory P KeefeAbstract:The objectives of this study were to evaluate the performance of the transmission infrared (IR) spectroscopic method and digital and optical Brix refractometers for measurement of colostral IgG concentration and assessment of colostrum quality of dairy cows. Colostrum samples (n = 258) were collected from Holstein cows on 30 commercial dairy farms in Nova Scotia and Newfoundland, Canada. Colostral IgG concentrations of 255 samples were measured by the reference radial immunodiffusion (RID) assay and IR spectroscopy. The Brix scores were determined on 240 of these samples using both the digital and optical Brix refractometers. Approximately half (48%) of the colostrum samples had RID IgG concentrations <50 g/L, which was the cut-point for poor quality. The correlation between RID and IR IgG concentrations was 0.88. The correlations between RID IgG concentration and Brix scores, as determined by the digital and optical refractometers, were 0.72 and 0.71, respectively. The optimal cutoff levels for distinguishing good- and poor-quality colostrum using IR spectroscopy, and digital and optical Brix refractometers were at 35 g/L and 23% Brix, respectively. The IR spectroscopy showed higher sensitivity (90%) and specificity (86%) than the digital (74 and 80%, respectively) and optical (73 and 80%, respectively) Brix refractometers for assessment of colostrum quality, as compared with RID. In conclusion, the transmission-IR spectroscopy is a rapid and accurate method for assessing colostrum quality, but is a laboratory-based method, whereas Brix refractometers were less accurate but could be used on-farm.
Neela Badrie - One of the best experts on this subject based on the ideXlab platform.
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roselle sorrel hibiscus subdariffa l wines with varying calyx puree and total soluble solids sensory acceptance quantitative descriptive and physicochemical analysis
Journal of Foodservice, 2006Co-Authors: Pascale Mounigan, Neela BadrieAbstract:Effects of varying roselle sorrel (Hibiscus sabdariffa L) puree and total soluble solids (TSS) on physicochemical properties and sensory acceptance of wines were investigated. For puree, calyces were hot-water processed at 90°C for 30 min, cooled and treated with 1.0% pectolase at 23°C for 24 h. Wine treatments were w/v 20% puree/20°Brix, 30% puree/26°Brix and 30% puree/30°Brix. Wines varied in chroma (P 0.05) correlation between hedonic scores and descriptive intensity scores.
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Roselle/sorrel (Hibiscus subdariffa L.) wines with varying calyx puree and total soluble solids: sensory acceptance, quantitative descriptive and physicochemical analysis
Journal of Foodservice, 2006Co-Authors: Pascale Mounigan, Neela BadrieAbstract:Effects of varying roselle sorrel (Hibiscus sabdariffa L) puree and total soluble solids (TSS) on physicochemical properties and sensory acceptance of wines were investigated. For puree, calyces were hot-water processed at 90°C for 30 min, cooled and treated with 1.0% pectolase at 23°C for 24 h. Wine treatments were w/v 20% puree/20°Brix, 30% puree/26°Brix and 30% puree/30°Brix. Wines varied in chroma (P 0.05) correlation between hedonic scores and descriptive intensity scores.
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PROCESSING AND QUALITY EVALUATION OF SOURSOP (ANNONA MURICATA L) NECTAR
Journal of Food Quality, 2001Co-Authors: Mary Peters, Neela Badrie, Edward ComissiongAbstract:Soursop (Annona muricata L) nectar was processed from pasteurized unstored or pasteurized frozen pulp. Nectars of pH 3.6-3. 7 with 0.1% xanthan gum were produced from either 6° or 8° Brix pulp and increased to 13 ° or 15° Brix by addition of sucrose. The effect of storage (4C or 30C for 12 weeks) was investigated on nectar pH, titratable acidity (TA), browning, consistency, microbes and sensory attribute. At 8 weeks of storage, consistency was similar in all nectars, except for thinning of nectar from pasteurized, unstored pulp (8°-15°Brix) stored at 4C for 12 weeks. Nectars produced from frozen pulp had significantly (p Le nectar de corossol (Annona muricata L.) est fabrique a partir de pulpe de fruit pasteurisee congelee ou non. Des nectars de pH 3,6-3,7 avec 0,1% de gomme xanthane sont produits a partir de pulpe a 6° ou 8° Brix et portee a 13° ou 15° Brix par addition de saccharose. L'effet de la conservation (a 4°C ou 30°C pendant 12 semaines) sur le pH du nectar, l'acidite titrable, le brunissement, la consistance, la teneur en microbes et l'attribut sensoriel est examine.
Filipa Queiroz - One of the best experts on this subject based on the ideXlab platform.
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Degradation of Anthocyanins and Anthocyanidins in Blueberry Jams/Stuffed Fish
Journal of agricultural and food chemistry, 2009Co-Authors: Filipa Queiroz, Carla Oliveira, Olívia Pinho, Isabel M.p.l.v.o. FerreiraAbstract:This study examined the effects of cooking on the degradation of anthocyanins and anthocyanidins of blueberries (Vaccinium corymbosum L.) from cultivar Bluecrop. Fruits were used to prepare jams with different °Brix and stuffed fish. A systematic evaluation of the degradation of anthocyanins and anthocyanidins of blueberries was performed; for that purpose an HPLC/DAD method was used to determine anthocyanin profile and anthocyanidin contents in fresh and cooked blueberries and in jams. Ten anthocyanins were separated and monitored in methanolic extracts. Of the six common anthocyanidins, four were identified in the hydrolysates, namely, delphinidin, cyanidin, petunidin and malvidin. Percentage of degradation of anthocyanins and anthocyanidins in jams is highly dependent on °Brix: 64−76 °Brix led to 20−30% degradation, whereas 80 °Brix resulted in degradation between 50 and 60%. Percentage of degradation of anthocyanins in whole blueberries cooked in stuffed fish ranged between 45 and 50%, however, for an...
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degradation of anthocyanins and anthocyanidins in blueberry jams stuffed fish
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Filipa Queiroz, Carla Oliveira, Olívia Pinho, Isabel M.p.l.v.o. FerreiraAbstract:This study examined the effects of cooking on the degradation of anthocyanins and anthocyanidins of blueberries (Vaccinium corymbosum L.) from cultivar Bluecrop. Fruits were used to prepare jams with different °Brix and stuffed fish. A systematic evaluation of the degradation of anthocyanins and anthocyanidins of blueberries was performed; for that purpose an HPLC/DAD method was used to determine anthocyanin profile and anthocyanidin contents in fresh and cooked blueberries and in jams. Ten anthocyanins were separated and monitored in methanolic extracts. Of the six common anthocyanidins, four were identified in the hydrolysates, namely, delphinidin, cyanidin, petunidin and malvidin. Percentage of degradation of anthocyanins and anthocyanidins in jams is highly dependent on °Brix: 64−76 °Brix led to 20−30% degradation, whereas 80 °Brix resulted in degradation between 50 and 60%. Percentage of degradation of anthocyanins in whole blueberries cooked in stuffed fish ranged between 45 and 50%, however, for an...
Biesdorf, Evandro Marcos - One of the best experts on this subject based on the ideXlab platform.
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Redefinition of sweet sorghum harvest time: new approach for sampling and decision-making in field
Industrial Crops and Products, 2017Co-Authors: Teixeira, Thaís Patrícia Moreira, Pimentel, Leonardo Duarte, Dias, Luiz Antônio Dos Santos, Parrella, Rafael Augusto Da Costa, Mateus Queiroz Da ,paixão, Biesdorf, Evandro MarcosAbstract:Sweet sorghum (Sorghum bicolor (L.) Moench) has been studied as an alternative raw material for ethanol production. A bottleneck of the crop is the determination of its harvest time in the field. Currently, stem maturation, measured through the Brix (soluble solids content) of intermediary internodes and the identification of grain maturity are used as harvest indicators. However, it is believed that this methodology is not suitable for this purpose, since these strategies have resulted in unsatisfactory industrial yields. The present work aimed to determine the ideal harvest time for sweet sorghum and identify which internode or segment of internodes better represents Brix of the stem juice. The experiment was conducted under field conditions, using the sweet sorghum cultivar BRS 511. It was set in a randomized block design with five replications and seven treatments. The treatments consisted in the sweet sorghum phenological stages, which were pre-flowering, flowering, milk dough, soft dough, mealy dough, hard dough and senescence. Were evaluated fresh (FBY) and dry biomass (DBY) yields, and moisture content (MC). It was quantified juice extraction (JE), juice yield (JY), tons of Brix per hectare (TBH) and total sugars in the juice (TS). Brix of the juice from each internode and from the whole stem (without segmenting the internodes = ‘real’ Brix) were evaluated. The highest Brix of stem juice (SB) was registered at the hard dough stage, with 16°Brix. The multiplicative index TBH, which combines SFBY, JE, SB and allows the estimation of sweet sorghum industrial yield, exhibited the highest value between the soft to hard dough stages, with an average of 9.40 t °Brix ha^−1. Regarding the internodes, the highest Brix values were observed at the ones located at the stem middle-third. However, Brix measured in this section was not representative of Brix obtained from the whole stem. Regardless of the phenological stages, the internode number 2 was the only one whose Brix had not differed from the whole stem Brix (‘real’ Brix). Analyzing only the soft, mealy and hard dough stages (harvest prediction), Brix of the internodes 2 and 3 had not significantly differed from the stem real Brix. The sweet sorghum BRS 511 harvest time is comprehended between the soft to hard dough stages, in which were found the highest industrial yields parameters. For cultivar BRS 511, in field-Brix sampling could be used as a harvest indicator and it must be done at the internodes 2 and 3, which better represents the real Brix obtained from the whole stem