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Celaya, Mexico

Esparza-Martinez F.J.,Celaya Institute of Technology | Miranda-Lopez R.,Celaya Institute of Technology | Mata-Sanchez S.M.,Brigham Young University | Guzman-Maldonado S.H.,Laboratorio Of Alimentos
Plant Foods for Human Nutrition | Year: 2016

The mandarin industry is generating more waste due to the increasing demand for juice. In this study, extractable and non-extractable phenolics as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), ferric reducing ability of plasma (FRAP), and oxygen radical absorbance capacity (ORAC) antioxidant activities in Satsuma mandarin waste dried at different temperatures were determined. The amounts of non-extractable total phenols, total flavonoids, and condensed tannins measured in mandarin waste dried at 120 °C were 39.4, 44.3, and 45.6 %, respectively, which were higher than those of fresh-mandarin waste. Dried mandarin waste is rich in extractable and non-extractable hesperidin (259.86 and 182.52 mg/g, respectively) and eriocitrin (85.12 and 197.24 mg/g, respectively), as well as non-extractable gallic acid (36.08 μg/g). The antioxidant capacities of extractable and non-extractable phenolics, from the highest to the lowest, were ABTS > ORAC > DPPH > FRAP and ORAC > ABTS > DPPH > FRAP, respectively. The information reported here may encourage mandarin industry operators to re-evaluate their by-products, extending the application of mandarin fruits and reducing waste. © 2016 Springer Science+Business Media New York


Gonzalez-Tenorio R.,Autonomous University of the State of Hidalgo | Totosaus A.,Laboratorio Of Alimentos | Caro I.,University of Leon | Mateo J.,University of Leon
Informacion Tecnologica | Year: 2013

Forty sausages (chorizos) of four types; two traditional (rural markets and local butchers) and two industrial (wholesale large-city markets and supermarkets) were analyzed for determining the quality of the elaboration process and of the commercialization that could affect sausage quality. Chorizos are raw sausage elaborated in most places in Mexico either by small producers or by food industries. The pH, water activity values, moisture, fat, protein, common salt and collagen contents and the fatty acid profile were determined. Additionally, morphological parameters, color and texture were assessed to complete the characterization. As expected, variations in the properties of chorizo depended on the type and origin.


Riquelme R.,Laboratorio Of Investigaciones Piscicolas | Berradre M.,Laboratorio Of Alimentos | Paez G.,Laboratorio Of Tecnologia Of Alimentos | Sulbaran B.,Laboratorio Of Alimentos
Revista de la Facultad de Agronomia | Year: 2013

The content of catechins and total polyphenols in must, Vitis vinifera, var Tempranillo was evaluated, subjected to different heat treatments and the treatment effect on the catechin ́s content and polyphenols in the wine obtained and stored in 20, 40 and 60 days, to control the oxidation of musts. The heat treatments were applied to the wort in temperatures of 45oC, 55oC and 65oC for 2 and 5 minutes. The content of catechins and polyphenols was determined by spectrophotometry, the first one at a wavelength of 500 nm, and the second using the Folin-Ciocalteau ́s method at a wavelength of 765 nm. The results were analyzed through the design of repeated measurements to a significance level of 1%. It won a highly significant effect of storage time on the content of catechins and total polyphenols. There was also significant interaction between the concentration of polyphenols total storage time and temperature, as well as between the concentration of polyphenols total storage time and time of heat treatment. The best combination of time-temperature ensures that the control of the oxidation of polyphenols and catechins was achieved with 5min at 65oC.


Melgar-Almanza A.,Polytechnic University of Guanajuato | Horacio Guzman-Maldonado S.,Laboratorio Of Alimentos | Nunez-Colin C.,University of Guanajuato | Herrera-Hernandez M.G.,Laboratorio Of Alimentos | Medina-Ramos G.,Polytechnic University of Guanajuato
Journal of Berry Research | Year: 2015

BACKGROUND: There are five species of Malacomeles (family Rosaceae) endemic in America. They grow from southern Texas to north Honduras. Of those five species, M. denticulata (Mexican serviceberry) is the most widely distributed in Mexico. OBJECTIVE: To increase knowledge of howdrying method affect physical and chemical characteristics of Mexican serviceberry fruit. METHODS: Fruit was dried through the process of sun-, shade-or hot air. Vitamin C, total phenols, condensed tannins, anthocyanins, simple phenols, Trolox equivalent (TEAC) and oxygen radical antioxidant (ORAC) capacities were determined in serviceberry raisins. RESULTS: Titratable acidity, Brix, calcium, iron, and condensed tannins were higher in shade-dried raisins. The total phenolics ranged from 389.2 to 434.2 mg eq. gallic acid/100 g and were in the range reported for grape raisins. Total fiber was up to 4-fold higher in serviceberry raisins compared to those of grape raisins. Calcium and iron contents were on average 4.3-and 55-fold higher, respectively, compared with that reported for grape raisins.-Shade-dried, sun-dried and hot air-dried serviceberry raisins showed by far, higher Trolox equivalent compared to oxygen radical antioxidant capacity. CONCLUSION: Shade drying process is economic and advantageous. It helps to extend the Mexican's serviceberry fruit shell, preserving the fruit's outstanding functional characteristics. © 2015-IOS Press and the authors. All rights reserved.

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