Abstract:
Yellow
dried
pepper
is
highly
appreciated
by
consumers
due
to
its
excellent
quality
and
flavour.
The
of
products
determined
the
drying
storage
methods.
In
this
study,
yellow
peppers
were
processed
natural
air
hot
methods
then
stored
under
three
conditions:
ambient
temperature,
temperature
with
light
avoidance,
protected
from
at
10℃
for
12
months.
changes
in
physicochemical
indicators
during
period
analysed
attempting
reveal
correlations
between
different
treatments
these
indicators,
aim
providing
references
extending
shelf
life
products.
results
showed
that
samples
treated
had
higher
levels
fatty
acids,
resulting
a
more
pronounced
During
storage,
avoidance
effective
preserving
soluble
solids,
total
protein
content,
phenols,
capsaicinoids
most
acids.
Foods,
Год журнала:
2023,
Номер
12(16), С. 3063 - 3063
Опубликована: Авг. 15, 2023
Tea
is
the
most
consumed
drink
worldwide
due
to
its
pleasant
taste
and
various
beneficial
effects
on
human
health.
This
paper
assesses
physicochemical
analysis
of
different
varieties
tea
(leaves,
flowers,
instant)
after
prior
drying
fine
grinding.
The
thermal
decomposition
behavior
components
shows
that
has
three
stages
decomposition,
depending
temperature.
first
stage
was
attributed
volatilization
water,
while
second
involved
degradation
volatiles,
polyphenols,
fatty
acids.
cellulose,
hemicellulose,
lignin
content
occurs
at
highest
temperature
400
°C
in
third
stage.
A
total
66
volatile
compounds,
divided
into
eight
classes,
were
identified
samples.
compounds
classified
nine
odor
classes:
floral,
fruity,
green,
sweet,
chemical,
woody,
citrus,
roasted,
alcohol.
In
all
flower
leaf
samples,
monounsaturated
(MUFAs),
polyunsaturated
(PUFAs),
saturated
acids
(SFAs)
identified.
high
omega-6
quantified
acacia,
Saint
John's
Wort,
rose,
yarrow,
omega-3
found
mint,
blueberry,
lavender
samples
studied
could
be
a
good
dietary
source
polyphenolic
essential
elements.
instant
low
quantity
polyphenols
major
elements
demonstrated
both
teas
have
high-quality
properties
when
compared
tea.
Metabolites,
Год журнала:
2025,
Номер
15(1), С. 47 - 47
Опубликована: Янв. 14, 2025
Background:
Millet
peppers
have
rich
and
diverse
germplasm
resources.
It
is
of
great
significance
to
characterize
their
phenotypes
physicochemical
indicators.
Methods:
30
millet
germplasms
were
selected
measure
the
fruit
length
width,
flesh
thickness,
number
ventricles,
stalk
length,
single
weight,
texture
characteristics
such
as
hardness,
cohesiveness,
springiness,
gumminess,
chewiness
determined
by
a
analyzer.
At
same
time,
high-performance
liquid
chromatography
(HPLC)
gas
(GC)
used
determine
capsaicin,
dihydrocapsaicin,
nordihydrocapsaicin,
fatty
acids,
vitamin
E
(VE),
total
phenol,
sugar,
dietary
fiber.
Results:
M11
showed
outstanding
parameters
in
phenotype
texture.
The
coefficient
variation
(CV)
for
VE
was
high
94.943%
highest
diversity
index
(H’)
soluble
solid,
at
1.988%.
M5
M18
contained
acids.
content
capsaicinoids
also
ranks
among
top,
second
only
M27
(with
capsaicin
5623.96
μg/g).
PCA
analysis
using
phenotypic
data
that
classification
results
different.
Further
hierarchical
group
carried
out
all
data.
pepper
divided
into
three
new
categories:
M5,
M9,
M18,
M24
formed
one
(C1),
M10,
M14,
M16,
M19,
M20,
M22,
M25,
M26,
M28,
M29,
M30
another
cluster
(C2),
remaining
third
(C3).
Among
them,
abundance
acids
C1
higher
than
other
two
groups.
Conclusions:
Our
study
different
had
significant
differences
morphological
traits
nutritional
metabolic
components
genetic
diversity.
This
provides
theoretical
basis
improvement
varieties
development
functional
food.
Foods,
Год журнала:
2025,
Номер
14(3), С. 389 - 389
Опубликована: Янв. 24, 2025
The
present
study
aims
to
perform
a
comparative
analysis
of
the
chemical
composition
and
thermal
behavior
two
distinct
milk
types,
namely
animal
plant-based.
revealed
presence
following
classes
compounds:
hydrocarbons,
heterocycles,
aldehydes,
ketones,
amines
alcohols.
All
types
contain
saturated
fatty
acids
(SFAs),
monounsaturated
(MUFAs)
polyunsaturated
(PUFAs),
though
relative
proportions
these
vary
depending
on
specific
type.
Animal
powders
SFAs,
including
palmitic,
stearic,
myristic
acids,
as
well
moderate
amounts
MUFAs,
such
oleic
palmitoleic
acids.
They
also
lower
PUFAs,
linoleic
alpha-linolenic
In
contrast,
plant-based
powders,
particularly
soy
powder,
are
rich
in
both
Plant-based
typically
exhibits
levels
SFAs
higher
MUFAs
PUFAs
when
compared
origin.
conclusion,
acid
profiles
reflect
different
nutritional
attributes
health
implications
associated
with
each.
Thermal
offers
insights
into
stability
potential
flavor
changes
that
may
occur
during
processing
storage.
highlights
significant
differences
powders.
Research Square (Research Square),
Год журнала:
2025,
Номер
unknown
Опубликована: Апрель 14, 2025
Abstract
This
research
investigated
bioactive
compounds
produced
by
endophytic
fungi
isolated
from
Solanum
lycopersicum
(tomato)
leaves,
with
a
focus
on
antimicrobial
and
antioxidant
properties.
The
fungal
extract
exhibited
significant
activity
against
Staphylococcus
aureus,
Streptococcus
pyogenes,
Enterococcus
faecalis,
KlebsiellapneumoniaeCandida
albicans.
Minimum
Inhibitory
Concentration
(MIC)
Bactericidal
(MBC)
values
were
0.8
mg/mL,
demonstrating
the
extract's
potency,
particularly
E.
faecalis.
also
showed
activity,
34.9%
inhibition
rate.
TLC
analysis,
using
hexane:
ethyl
acetate:
acetic
acid
(25:25:3)
solvent
system,
identified
two
distinct
spots
(spots
A
B)
Rf
of
0.50
0.80,
respectively.
Visualisation
p-Anisaldehyde
revealed
pink
deep
blue
colours,
confirming
presence
various
compounds.
highlights
potential
as
valuable
sources
agents,
implications
for
pharmaceuticals
public
health.
Scientific Reports,
Год журнала:
2024,
Номер
14(1)
Опубликована: Сен. 16, 2024
Dried
yellow
chili
is
highly
appreciated
by
consumers
due
to
its
excellent
quality
and
flavor.
The
of
products
determined
the
drying
storage
methods.
In
this
study,
dried
chilis
were
processed
natural
air
hot
methods
then
stored
under
three
conditions:
ambient
temperature,
temperature
with
light
avoidance,
at
10
°C
avoidance
for
12
months.
changes
in
bioactive
compounds
during
period
analyzed
attempting
reveal
correlations
between
different
treatments
these
compounds,
aim
providing
references
maintaining
pepper
products.
results
showed
that
samples
treated
had
higher
levels
fatty
acids,
resulting
a
more
pronounced
During
storage,
effective
preserving
soluble
solids,
total
protein
content,
phenols,
capsaicinoids
most
acids.
