Investigation of the antioxidant capacity and phenolic constituents of U.S. pecans

Robbins, Katherine S.; Gong, Yi; Wells, M. Lenny; Greenspan, Phillip; Pegg, Ronald B.

doi:10.1016/j.jff.2015.03.006

Cited by 48 publications

(37 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is not always practical to quantify all individual polyphenols present in apples and apple products due to the high cost of commercially available polyphenol reference standards. To gain information about polyphenol composition without attempting to quantify all individual compounds, samples were subjected to hydrolysis to remove the glycosides attached to the polyphenols prior to analysis, and only the aglycones were measured (Robbins, Gong, Wells, Greenspan, & Pegg, ).…”

Section: Resultsmentioning

confidence: 99%

Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider

Neilson

Lahne

et al. 2018

Journal of Food Science

View full text Add to dashboard Cite

The term “cider” refers to the fermented beverage produced from apples. The rapid growth in the cider industry coupled with the prominence of traditional, or craft, approaches emphasizes the need for research on cider production. A common problem in ciders is the production of sulfur off‐aromas by yeast during fermentation. Prefermentation juice clarification has the potential to reduce the occurrence of unwanted sulfur off‐aromas. Concerns that prefermentation juice clarification will reduce the yeast assimilable nitrogen (YAN) and polyphenols in the juice have limited the application of this practice by cider makers. In this study, 3 clarification methods were applied to ‘York’ apple juice, that is, static settling, centrifugation, and pectinase. Raw (control) and clarified juice were fermented to cider, and the impact of clarification on the physicochemical parameters, amino acids and polyphenol content of the juice and cider was assessed. Juice clarification by pectinase decreased YAN by 50%, while static settling and centrifugation increased the concentration of most amino acids by 83%. All clarification treatments lowered the concentration of total polyphenols in the juice (from 60% to 30%, P < 0.05) and affected the individual polyphenols in the juice but these changes were not evident in the ciders. These findings demonstrate that prefermentation juice clarification results in changes in the chemistry profiles of apple juice. These changes were however not evident in the ciders. This approach therefore has the potential to limit the production of sulfur off‐aromas during cider production without adverse effects on quality. Practical Application Clarification of apple juice changes polyphenol and nitrogen contents, factors known to affect cider quality. However, these differences in the chemical profile of apple juice may not be reflected in the finished ciders. These findings demonstrate that juice clarification can be employed in cider making without affecting the quality. Cider makers should not assume that changes in apple juice imparted by clarification will be reflected in the finished ciders. Outcomes should be measured in finished ciders, rather than juice to accurately evaluate effects of the processing steps on quality.

show abstract

Section: Resultsmentioning

confidence: 99%

Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider

Neilson

Lahne

et al. 2018

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…The analyses were conducted for hydrolyzed and non-hydrolyzed samples to compare qualitatively and quantitatively free and conjugated phenolic compounds in R. rugosa leaves (LF) and achenes (true fruits, FRU). Acid and alkaline hydrolyses were performed to release glycoside-linked or ester-linked phenolics, respectively [27].…”

Section: Identification and Quantification Of Polyphenols In R Rugosmentioning

confidence: 99%

Characterization of Free and Bound Phenolic Acids and Flavonoid Aglycones in Rosa rugosa Thunb. Leaves and Achenes Using LC–ESI–MS/MS–MRM Methods

2020

View full text Add to dashboard Cite

Fast and reliable determination of polyphenols is a quite common goal during investigation of new plant materials and herbal products, their standardization, quality control, or chemo-taxonomical studies. The aim of this study was to develop and validate methods based on the application of reversed phase liquid chromatography/electrospray ionization triple quadrupole mass spectrometry (LC-ESI-MS/MS) using multiple reaction monitoring (MRM) for comprehensive quantitative and qualitative analysis of phenolic acids and flavonoid aglycones. LC-MS/MS-MRM protocols were applied for the determination of free and bound phenolics in a series of plant samples prepared from leaves and achenes (true fruits) of Japanese rose (Rosa rugosa Thunb.). The presence of large amount of phenolic compounds was detected in rose leaves (786.44 µg/g and 14.46 µg/g of phenolic acids and flavonoid aglycones, respectively). Isoferulic acid and five aglycones were revealed for the first time in this plant material. Moreover, 15 phenolic acids and six aglycones were found in the rose achenes, including eight phenolic acids and four aglycones that had not been previously reported in this rose organ. It was shown that leaves and achenes may constitute an industrially relevant source of phenolic compounds for potential commercial use in pharmaceutical, food, or cosmetic industry.

show abstract

“…Recent years have witnessed an increase in consumer demand for Pecan fruit, particularly for its kernel because of its numerous health benefits (Bao et al, ; Kotwaliwale et al, ; Robbins, Gong, Wells, Greenspan, & Pegg, ) most especially for pure peeled Pecan kernels which are extracted without chemical or thermal processing. Here, a mechanical shelling operation is essential to obtain the pure peeled kernel and this operation is the most critical and delicate step for achieving high‐quality kernels in the shelled edible agricultural product processing industry.…”

Section: Introductionmentioning

confidence: 99%

Nonlinear FEM based high‐speed shell shattering simulation for shelled edible agricultural products: Pecan fruit shattering

Çelik

Çağlayan

Rennie

2016

J Food Process Engineering

View full text Add to dashboard Cite

This paper introduces an advanced engineering simulation procedure for the nonlinear finite element method (FEM) based high‐speed shattering case of shelled edible agricultural products. A high‐speed impactor which is targeted at the Pecan fruit (kernel‐in‐shell) was considered in this case study. Physical compression tests were conducted on Pecan fruit specimens and experimental deformation characteristics were utilized to describe realistic material models in the FEM based engineering simulation. Subsequently, a reverse engineering approach was employed in the solid modeling stage and the Pecan shell shattering case under high‐speed loading was simulated, considering the explicit dynamics approach. The effect of the high loading rate on the deformation characteristics of the Pecan fruit components was observed. Visual outputs from the simulation revealed the shattering behavior of the Pecan fruit components under defined boundary conditions. In addition to useful visual simulation outputs, time‐dependant stress distributions on the Pecan fruit under high‐speed loading rates were represented using graphs. Simulation results have revealed that maximum equivalent stress values were 7.1 (MPa), 5.1 (MPa), and 0.336 (MPa) for shell, packing material, and kernel, respectively. Maximum reaction force at impact was calculated as 996,000 (N). This work contributes to further research into the use of nonlinear numerical method based high‐speed deformation simulation studies for shelled edible agricultural products. Practical application As the industry relevance, useful deformation visuals and numerical findings related to impact shattering case of the Pecan fruit have been exhibited and the findings have been presented in a form which may be used as input parameters in design studies of shelled agricultural product processing machinery systems used in related industry.

show abstract

Investigation of the antioxidant capacity and phenolic constituents of U.S. pecans

Cited by 48 publications

References 42 publications

Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider

Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider

Characterization of Free and Bound Phenolic Acids and Flavonoid Aglycones in Rosa rugosa Thunb. Leaves and Achenes Using LC–ESI–MS/MS–MRM Methods

Nonlinear FEM based high‐speed shell shattering simulation for shelled edible agricultural products: Pecan fruit shattering

Contact Info

Product

Resources

About