The Experts below are selected from a list of 3552 Experts worldwide ranked by ideXlab platform
Sakamon Devahastin - One of the best experts on this subject based on the ideXlab platform.
-
antimicrobial and antioxidant activities of indian Gooseberry and galangal extracts
Lwt - Food Science and Technology, 2008Co-Authors: Pornpimon Mayachiew, Sakamon DevahastinAbstract:Abstract The antimicrobial and antioxidant activities of Indian Gooseberry (Phyllanthus emblica Linn.) and galangal (Alpinia galanga) extracts were investigated. Two different methods (disc diffusion and agar dilution methods) were employed to evaluate the antimicrobial activities of plant extracts against Staphylococcus aureus. The minimum inhibitory concentration (MIC) values of Indian Gooseberry and galangal extracts were found to be 13.97 and 0.78 mg/ml and the minimum biocidal concentration (MBC) values were 13.97 and 2.34 mg/ml, respectively. The antioxidant activities of Indian Gooseberry and galangal extracts, which were evaluated by the β-carotene bleaching method, were 86.4% and 70.3%, respectively. The total phenolic contents of Indian Gooseberry and galangal extracts, as determined by the Folin–Ciocalteu method, were 290.4±0.7 and 40.9±0.2 mg/g plant extract (in GAE), respectively. The GC–MS analysis showed that the main compounds of galangal extract are 1,8-cineole (20.95%), β-bisabolene (13.16%), β-caryophyllene (17.95%) and β-selinene (10.56%). On the other hand, the use of high-performance liquid chromatography (HPLC) with UV detection indicated many compounds within the Indian Gooseberry extract.
-
effects of drying methods and tea preparation temperature on the amount of vitamin c in indian Gooseberry tea
Drying Technology, 2006Co-Authors: Pao Kongsoontornkijkul, Prakaithip Ekwongsupasarn, Naphaporn Chiewchan, Sakamon DevahastinAbstract:Indian Gooseberry is a rich source of vitamin C. The fruit can be consumed either fresh or after processing into different products including Indian Gooseberry tea. Both drying and tea preparation steps affect quality of the Gooseberry tea drink made using dried Gooseberry. This study investigated the effects of different drying methods, i.e., hot air drying, vacuum drying, and low-pressure superheated steam drying, on the retention and degradation of vitamin C (in terms of the total ascorbic acid content, TAA) in dried Gooseberry flakes. In addition, the effect of temperature of water used to prepare the tea on the release of TAA and on its later degradation was also investigated.
-
effects of drying methods and conditions on drying kinetics and quality of indian Gooseberry flake
Lwt - Food Science and Technology, 2005Co-Authors: Siporn Methakhup, Naphaporn Chiewchan, Sakamon DevahastinAbstract:Vacuum drying and low-pressure superheated steam drying (LPSSD) of Indian Gooseberry flake (used to prepare Indian Gooseberry tea) were carried out at various drying conditions to monitor the drying kinetics and quality degradation of the product during drying. In terms of drying kinetics, the vacuum drying took shorter time to dry the product than LPSSD at every drying condition. In terms of quality, it was found that only the product subjected to vacuum drying at 75 °C and absolute pressure of 7 kPa had similar level of ascorbic acid retention compared to those samples of LPSSD at every condition. The total color difference of this sample was, however, slightly higher than that of product dried by LPSSD. Nevertheless, since the color changes were not of much concern to the consumers of Indian Gooseberry tea, vacuum drying at 75 °C and 7 kPa was proposed as the most favorable condition for drying of Indian Gooseberry flake in terms of energy consumption.
Ladislava Misurcova - One of the best experts on this subject based on the ideXlab platform.
-
contribution of phenolic compounds ascorbic acid and vitamin e to antioxidant activity of currant ribes l and Gooseberry ribes uva crispa l fruits
Food Chemistry, 2019Co-Authors: Jana Orsavova, Irena Hlavacova, Jiři Mlcek, Lukas Snopek, Ladislava MisurcovaAbstract:Abstract Berries of four Gooseberry (Ribes uva-crispa L.) cultivars of Invicta, Rixanta, Karat and Black Negus and five currant (Ribes L.) cultivars of NS 11, Focus, Ben Gairn, Otelo and Viola were evaluated as potential sources of bioactive compounds with extraordinary antioxidant activity. Their total phenolic, flavonoid and anthocyanin contents were determined in the range of 3.52–30.77 g GA.kg−1, 2.83–17.35 g RE.kg−1 and 0.03–186.12 mg COG.100 g−1, respectively. Furthermore, quantification of phenolic compounds and vitamins was established by high-performance liquid chromatography-diode array detection. Flavonoids were the most abundant phenolic substances in the range of 345.0–3726.5 mg.kg−1. Ascorbic acid and vitamin E were established in the amounts of 6.2–14.04 g.kg −1 and 0.43–12.85 mg.kg −1, respectively. Considering all analyzed factors and antioxidant activities determined by various methods (DPPH, ACW and ACL), red Gooseberry Black Negus and black currant Otelo were the most significant cultivars.
Karlheinz Engel - One of the best experts on this subject based on the ideXlab platform.
-
analysis and sensory evaluation of Gooseberry ribes uva crispa l volatiles
Journal of Agricultural and Food Chemistry, 2013Co-Authors: Katrin Hempfling, Oxana Fastowski, Markus Kopp, Martin Pour Nikfardjam, Karlheinz EngelAbstract:Volatiles of gooseberries (Ribes uva cripsa L.) were isolated by means of vacuum-headspace-extraction, and the obtained concentrates were analyzed via capillary gas chromatography–mass spectrometry. To ensure the quantitation of highly volatile compounds, headspace analysis was additionally performed on selected batches. C6-components (e.g., (Z)-hex-3-enal, (E)-hex-2-enal), derived from lipid oxidation, and short-chain esters (e.g., ethyl acetate, methyl butanoate, ethyl butanoate) turned out to be the major compound classes in the fresh fruit. The compositional variability was demonstrated by analyzing several Gooseberry varieties at different stages of ripeness. The contributions of volatiles to the Gooseberry aroma were assessed by using gas chromatography–olfactometry in combination with aroma extract dilution analysis and calculation of odor activity values. C6-components and esters were shown to be responsible for the green and fruity character of fresh gooseberries.
Anil Kumar - One of the best experts on this subject based on the ideXlab platform.
-
thermal modeling and drying kinetics of Gooseberry drying inside north wall insulated greenhouse dryer
Applied Thermal Engineering, 2018Co-Authors: Prashant Singh Chauhan, Anil KumarAbstract:Abstract The north wall insulated greenhouse dryers with solar air heating collector are used for Gooseberry drying under passive and active modes till stagnation in their moisture evaporation. Experiments are performed simultaneously for open sun, passive and active modes to validate thermal models and compare their drying kinetics. The predicted moisture evaporation rate, Gooseberry surface and greenhouse room air temperatures show the fair agreement with the experimental observations within the root mean square of percentage deviation ranges from 4.58 to 16.39% and coefficient of correlation ranges from 0.96 to 1 under passive and active mode. For active mode, coefficient of correlation ranges from 0.94 to 0.99 and root mean square of percentage deviation ranges from 3.49 to 12.24%. The passive mode greenhouse dryer was found more effective than other dryer s . Based on SSE, R-square, adjusted R-square and RMSE, Prakash and Kumar model was selected as best curve fitting technique for non-linear regression analysis for Gooseberry drying under passive mode. The proposed thermal model will be useful tool for designing energy efficient greenhouse drying system for given mass and location.
Jana Orsavova - One of the best experts on this subject based on the ideXlab platform.
-
contribution of phenolic compounds ascorbic acid and vitamin e to antioxidant activity of currant ribes l and Gooseberry ribes uva crispa l fruits
Food Chemistry, 2019Co-Authors: Jana Orsavova, Irena Hlavacova, Jiři Mlcek, Lukas Snopek, Ladislava MisurcovaAbstract:Abstract Berries of four Gooseberry (Ribes uva-crispa L.) cultivars of Invicta, Rixanta, Karat and Black Negus and five currant (Ribes L.) cultivars of NS 11, Focus, Ben Gairn, Otelo and Viola were evaluated as potential sources of bioactive compounds with extraordinary antioxidant activity. Their total phenolic, flavonoid and anthocyanin contents were determined in the range of 3.52–30.77 g GA.kg−1, 2.83–17.35 g RE.kg−1 and 0.03–186.12 mg COG.100 g−1, respectively. Furthermore, quantification of phenolic compounds and vitamins was established by high-performance liquid chromatography-diode array detection. Flavonoids were the most abundant phenolic substances in the range of 345.0–3726.5 mg.kg−1. Ascorbic acid and vitamin E were established in the amounts of 6.2–14.04 g.kg −1 and 0.43–12.85 mg.kg −1, respectively. Considering all analyzed factors and antioxidant activities determined by various methods (DPPH, ACW and ACL), red Gooseberry Black Negus and black currant Otelo were the most significant cultivars.
