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Soleiman M, Fathi-Roudsari M, Khajeh K, Maghsoudi A. Optimization of Epigenetic Modifier Drug Combination for Synergistic Effect against Glioblastoma Multiform Cancer Cell Lines. Cancer Invest 2024; 42:319-332. [PMID: 38695671 DOI: 10.1080/07357907.2024.2345183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Accepted: 04/16/2024] [Indexed: 05/28/2024]
Abstract
Glioblastoma multiforme (GBM), is a frequent class of malignant brain tumors. Epigenetic therapy, especially with synergistic combinations is highly paid attention for aggressive solid tumors like GBM. Here, RSM optimization has been used to increase the efficient arrest of U87 and U251 cell lines due to synergistic effects. Cell lines were treated with SAHA, 5-Azacytidine, GSK-126, and PTC-209 individually and then RSM was used to find most effective combinations. Results showed that optimized combinations significantly reduce cell survival and induce cell cycle arrest and apoptosis in both cell lines. Expression of cyclin B1 and cyclin D1 were decreased while caspase3 increased expression.
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Affiliation(s)
- Morvarid Soleiman
- Medical Biotechnology, National Institute of Genetic Engineering and Biotechnology, Tehran, Iran
| | - Mehrnoosh Fathi-Roudsari
- Medical Biotechnology, National Institute of Genetic Engineering and Biotechnology, Tehran, Iran
| | - Khosro Khajeh
- Faculty of Biological Science, Tarbiat Modares University, Tehran, Iran
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Avîrvarei AC, Pop CR, Mudura E, Ranga F, Hegheș SC, Gal E, Zhao H, Fărcaș AC, Chiș MS, Coldea TE. Contribution of Saccharomyces and Non- Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead. Antioxidants (Basel) 2023; 12:1457. [PMID: 37507995 PMCID: PMC10376122 DOI: 10.3390/antiox12071457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 07/08/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
The resurgence of mead, a honey-based fermented beverage, is attributed to the increasing consumption of fermented foods and beverages, driven by its distinct flavors and perceived health benefits. This study investigates the influence of different yeast strains, namely Saccharomyces cerevisiae var. bayanus, and Torulaspora delbrueckii, on the volatile and phenolic compounds of these beverages. Analytical techniques, including HPLC-DAD and GS/MS, were employed to analyze the chemical composition of the beverages. ANOVA analysis of variance was conducted to assess differences in the volatile and phenolic compounds. The findings reveal that yeast selection significantly impacts the chemical profiles of the beverages. Saccharomyces cerevisiae fermentation preserves rosehip-specific flavonoids and phenolic acids. Sequential fermentation with Torulaspora delbrueckii demonstrated proficiency in generating esters, contributing to fruity and floral aromas in the beverages. This study investigates the importance of yeast selection in shaping the chemical composition of rosehip mead, providing insights into the distinct characteristics conferred by different yeast strains. By optimizing yeast selection and fermentation techniques, the overall quality and diversity of these beverages can be enhanced.
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Affiliation(s)
- Alexandra-Costina Avîrvarei
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Elena Mudura
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Floricuța Ranga
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Simona-Codruța Hegheș
- Department of Drug Analysis, Faculty of Pharmacy, "Iuliu Hatieganu" University of Medicine and Pharmacy 6, Louis Pasteur Cluj-Napoca, 400349 Cluj-Napoca, Romania
| | - Emese Gal
- Faculty of Chemistry and Chemical Engineering, Babeș-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China
| | - Anca Corina Fărcaș
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Maria Simona Chiș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Teodora Emilia Coldea
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
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Fu Y, Shi X, Li F, Yan X, Li B, Luo Y, Jiang G, Wang L, Liu X. Fermentation of mead using Saccharomyces cerevisiae and Lactobacillus paracasei: Strain growth, aroma components and antioxidant capacity. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Papuga S, Pećanac I, Stojković M, Savić A, Velemir A. Mead fermentation parameters: Optimization by response surface methodology. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2022-1-137-147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. This article presents the development of mathematical models related to the effect of the initial content of dry matter, yeast, and yeast energizer on the fermentation rate, the alcohol content, and the dry matter content in the finished product – mead.
Study objects and methods. The mathematical models were developed by using the response surface methodology (RSM). The effect of yeast, dry matter, and yeast energizer contents were tested in concentration ranges of 150–600 mg/L, 16.3–24.4%, and 140–500 mg/L, respectively. The starting substrates used were honeydew honey and 10% apple juice. Yeast was rehydrated and added in different amounts to obtain required concentrations. Initial dry matter concentrations were measured by a refractometer. At the end of fermentation, oenological parameters of mead, namely dry matter content, pH, and ethanol yield, were determined according to standard methods.
Results and discussion. The statistical estimation of the developed models and the individual model parameters showed that the initial dry matter content had a significant effect on the content of alcohol and dry matter in the final product. While, the initial content of yeast and yeast energizer did not have a significant effect in the tested concentration ranges. In addition, it was proved that the initial content of dry matter and yeast energizer had a significant effect on the fermentation rate, i.e. on the course of fermentation, which was described by a second-degree polynomial.
Conclusion. We determined the optimum content of dry matter (24.4%), amount of yeast (150 mg/L), and concentration of yeast energizer (140 mg/L) in the initial raw material which provided the maximum alcohol yield at a consistent fermentation rate.
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Karabagias VK, Karabagias IK, Badeka AV. Future innovations in alcohol-based beverage industry. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00021-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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Cuenca M, Blanco A, Quicazán M, Zuluaga-Domínguez C. Optimization and Kinetic Modeling of Honey Fermentation for Laboratory and Pilot-Scale Mead Production. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1966590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Marta Cuenca
- Facultad de Ingeniería – Programa de Ingeniería Química, Universidad de Cartagena, Cartagena, Colombia
| | - Amaury Blanco
- Instituto de Ciencia y Tecnología de Alimentos, Universidad Nacional de Colombia, Bogotá DC, Colombia
| | - Marta Quicazán
- Instituto de Ciencia y Tecnología de Alimentos, Universidad Nacional de Colombia, Bogotá DC, Colombia
| | - Carlos Zuluaga-Domínguez
- Facultad de Ciencias Agrarias – Departamento de Desarrollo rural y Agroalimentario, Universidad Nacional de Colombia, Bogotá DC, Colombia
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Savić A, Velemir A, Papuga S, Stojković M. Influence of blackberry juice addition on mead fermentation and quality. FOODS AND RAW MATERIALS 2021. [DOI: 10.21603/2308-4057-2021-1-146-152] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Mead, one of the oldest alcoholic beverages that man consumed is obtained by fermentation of honey solution, and contains from 8 to 18% vol. ethanol. Honey can be considered as an excellent source of carbohydrates for the fermentation process, but low concentrations of other substances in the honey can slow down the process. Blackberry (Rubus fruticosus L.) contains dietary fibers, vitamin C (ascorbic acid), vitamin A, vitamin E, potassium and calcium, along with the phenolic metabolites that are a source of possible health benefits.
Study objects and methods. In this study was investigated the influence of blackberry juice addition on mead fermentation process, chemical composition and antioxidative activity. Dynamics of the fermentation process were controlled based on weighing the flasks in time on a scale every 24 h throughout the alcoholic fermentation. At the end of fermentations, oenological parameters of mead: dry matter content, pH, volatile acidity and ethanol content and reducing sugars. For the determination of antioxidative capacity the content of total phenolics, total flavonoids and total flavonols were measured and two tests were performed: DPPH and ABTS.
Results and discussion. Addition of blackberry juice had a positive effect on fermentation dynamics (almost 25% higher rate of fermentation than in control samples), and improved all physicochemical characteristics and composition of resultant meads. Also, meads with the addition of blackberry juice had a significantly higher concentration of total phenolics, total flavonoids and total flavonols and significantly stronger antioxidative properties compared to the control meads without juice addition. The highest total phenolics, total flavonoids and total flavonols content was determined in the mead with the maximum addition of blackberry juice (B20W): it reached 490.88, 50.34 and 62.57 μgQE.mL–1, respectively, and was 6-fold higher for total phenolics and total flavonoids content, and 10-fold higher for total flavonols content than in the mead without juice addition (CW). The strongest antioxidative activity was determined in the B10W mead; it accounted for 6.98 μgTE.mL–1 (DPPH assay) and 0.65 μgTE.mL–1 (ABTS assay), what was 1.5-fold and 3-fold higher, respectively, than in the mead without juice addition (CW).
Conclusion. The conducted study demonstrated that the use of blackberry juice influenced the course of fermentation of meads as well as their physicochemical and antioxidative properties (positive effect on fermentation dynamics – almost 25% higher rate of fermentation than in control samples, and improvement of all physicochemical characteristics and composition of resultant meads).
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Romano R, Aiello A, De Luca L, Sica R, Caprio E, Pizzolongo F, Blaiotta G. Characterization of a new type of mead fermented with Cannabis sativa L. (hemp). J Food Sci 2021; 86:874-880. [PMID: 33559225 DOI: 10.1111/1750-3841.15614] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Revised: 12/06/2020] [Accepted: 12/27/2020] [Indexed: 11/27/2022]
Abstract
Mead, one of the oldest existing drinks, is a fermented product based on honey, water, and the possible addition of spices and selected yeasts. In this work, various parts (inflorescences, leaves, and steams) of Cannabis sativa L. at different concentrations and Saccharomyces cerevisiae biotype M3/5 were added during mead fermentation. The physicochemical parameters (pH, alcoholic content, sugar content, titratable acidity, and organic acids) of the mead were assessed at the beginning and end of fermentation. Moreover, polyphenols, cannabidiol and volatile organic compounds were identified at the end of fermentation and compared with the control sample prepared without hemp and with only indigenous yeasts. The mead fermented with hemp showed the highest quantity of polyphenols (227 to 256 mg GAE/L) and a level of cannabidiol ranging from 0.26 to 0.49 mg/kg. The volatile organic compounds found were mainly alcohols, esters and terpenes, which were present at higher concentrations in the mead prepared with C. sativa L. than in the control mead and conferred freshness and "hemp aroma" characteristics. PRACTICAL APPLICATION: Inflorescences, leaves, and steams of Cannabis sativa L. were added at different concentrations during mead fermentation. This type of mead showed high quantity of polyphenols (227 to 256 mg GAE/L) and a level of cannabidiol ranging from 0.26 to 0.49 mg/kg which have anxiolytic and neuro-protective properties. Moreover the volatile organic compounds found (mainly alcohols, esters, and terpenes) conferred freshness and "hemp aroma" characteristics.
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Affiliation(s)
- Raffaele Romano
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
| | - Alessandra Aiello
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
| | - Lucia De Luca
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
| | - Rosario Sica
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
| | - Emilio Caprio
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
| | - Fabiana Pizzolongo
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
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Starowicz M, Granvogl M. Trends in food science & technology an overview of mead production and the physicochemical, toxicological, and sensory characteristics of mead with a special emphasis on flavor. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Ribeiro MVDS, Olivo JE, Eller MR. Fed-Batch and Staggered Nutrient Addition: An Improved Method for Mead Production. Ind Biotechnol (New Rochelle N Y) 2020. [DOI: 10.1089/ind.2019.0038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
| | - José Eduardo Olivo
- Department of Chemical Engineering, Universidade Estadual de Maringá, Maringá
| | - Monique Renon Eller
- Department of Food Technology, Universidade Federal de Viçosa, Viçosa, Brazil
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Mead Production by Saccharomyces cerevisiae Safbrew T-58 and Saccharomyces bayanus (Premier Blanc and Premier Cuvée): Effect of Cowpea (Vigna unguiculata L. Walp) Extract Concentration. Appl Biochem Biotechnol 2020; 191:212-225. [PMID: 32112188 DOI: 10.1007/s12010-020-03267-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Accepted: 02/13/2020] [Indexed: 10/24/2022]
Abstract
This work evaluated the effect of the cowpea (Vigna unguiculata L. Walp) extract concentration on mead production. Fermentations were carried out in 500-mL Erlenmeyer flasks containing 250 mL of honey wort (30 °Brix), supplemented with 1 g L-1 of ammonium sulfate and 0.1 g L-1 of magnesium chloride and the cowpea extract (5 and 30 g L-1), inoculated with 106 cells mL-1, and incubated at 30 °C for 240 h. Higher cell growth ((cells mL-1): 11.1 × 107, 11.3 × 107, and 19.6 × 107; substrate consumption (%): 86.0, 90.0, and 85.0) and ethanol production ((v v-1 %): 15.0, 15.5, and 14.1) for yeasts Safbrew T-58, Premier Blanc, and Premier Cuvée, respectively, were obtained with 30 g L-1 of bean extract. S. bayanus Premier Blanc had the best metabolic activity with lowest glycerol production (8.5 g L-1) and highest ethanol volumetric yields (0.51-1.52 h-1) after 48 h of fermentation.
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12
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Mohammadi A, Barzegar F, Kamankesh M, Mousavi Khaneghah A. Heterocyclic aromatic amines in doner kebab: Quantitation using an efficient microextraction technique coupled with reversed-phase high-performance liquid chromatography. Food Sci Nutr 2020; 8:88-96. [PMID: 31993135 PMCID: PMC6977492 DOI: 10.1002/fsn3.1262] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 09/23/2019] [Accepted: 10/08/2019] [Indexed: 11/10/2022] Open
Abstract
The safety of doner kebab as a traditional Middle East tasty food can threaten via the formation of dangerous compounds such as heterocyclic aromatic amines during heat process. In this regard, the current investigation was devoted to measuring of 4 HAAs (2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), and 2-amino-3-methylimidazo[4,5-f]quinoline (IQ)) in doner kebab samples with an innovative microextraction technique combined with high-performance liquid chromatography. The limit of detection was in the range of 4.8 and 5.3 ng/g, while relative standard deviations were between 6.5% and 8.3%, and recoveries were calculated in the range of 89%-97%. The most and the least total mean values of HAA levels were 13.30 ng/g for MeIQx and 5.0 ng/g for IQ. The proposed method showed a high capability to extract trace amount of HAAs from a complex matrix such as doner kebab. Also, this technique is easy, high sensitive, selective, accurate and efficient.
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Affiliation(s)
- Abdorreza Mohammadi
- Department of Food Science and TechnologyFaculty of Nutrition ScienceFood Science and Technology/National Nutrition and Food Technology Research InstituteShahid Beheshti University of Medical SciencesTehranIran
- Food Safety Research CenterShahid Beheshty University of Medical SciencesTehranIran
| | - Fatemeh Barzegar
- Department of Food Science and TechnologyFaculty of Nutrition ScienceFood Science and Technology/National Nutrition and Food Technology Research InstituteShahid Beheshti University of Medical SciencesTehranIran
| | - Marzieh Kamankesh
- Department of Food Science and TechnologyFaculty of Nutrition ScienceFood Science and Technology/National Nutrition and Food Technology Research InstituteShahid Beheshti University of Medical SciencesTehranIran
| | - Amin Mousavi Khaneghah
- Department of Food ScienceFaculty of Food EngineeringUniversity of Campinas (UNICAMP)CampinasSão PauloBrazil
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Volatile Composition and Sensory Properties of Mead. Microorganisms 2019; 7:microorganisms7100404. [PMID: 31569525 PMCID: PMC6843599 DOI: 10.3390/microorganisms7100404] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 09/22/2019] [Accepted: 09/23/2019] [Indexed: 11/22/2022] Open
Abstract
Mead is a traditional beverage that results from the alcoholic fermentation of diluted honey performed by yeasts. Although the process of mead production has been optimized in recent years, studies focused on its sensory properties are still scarce. Therefore, the aim of this work was to analyse the sensory attributes of mead produced with free or immobilized cells of the Saccharomyces cerevisiae strains QA23 and ICV D47, and to establish potential correlations with its volatile composition. In the volatile composition of mead, the effect of yeast condition was more important than the strain. In respect to sensory analysis, the most pleasant aroma descriptors were correlated with mead obtained with free yeast cells, independently of the strain. Both sensory analysis and volatile composition indicates that the most pleasant mead was produced by free yeast cells. Although this study has provided a significant contribution, further research on the sensory quality of mead is still needed.
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Influence of acerola pulp concentration on mead production by Saccharomyces cerevisiae AWRI 796. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Characteristics of Biologically Active Compounds in Cornelian Cherry Meads. Molecules 2018; 23:molecules23082024. [PMID: 30110900 PMCID: PMC6222799 DOI: 10.3390/molecules23082024] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2018] [Revised: 08/07/2018] [Accepted: 08/12/2018] [Indexed: 11/17/2022] Open
Abstract
In this study, we investigated the effect of Cornelian cherry cultivars differing in fruit color ("Yantaryi"-yellow fruits, "Koralovyi"-coral fruits, "Podolski"-red fruits) on physicochemical characteristics, antioxidative properties, and contents of iridoids and polyphenols in meads with the addition of juices made of their fruits. "Trójniak" type meads (1:2 honey to water volume) were manufactured from multifloral honey, to which Cornelian cherry fruit juice was added before fermentation. Concentrations of individual iridoids and polyphenols were determined using HPLC analysis with a thermostat refractometric detector, model RID-10A. The total polyphenol content was determined based on testing with Folin⁻Ciocalteu (F-C) reagent, whereas the antioxidative properties were determined using DPPH• (2,2-Diphenyl-2-picryl-hydrazyl), ABTS•⁺ (2,2'-Azino-bis(3-ethylbenzo-thiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) assays. Cultivar of Cornelian cherry fruits influenced both the antioxidative properties and the concentrations of polyphenols and iridoids. The highest concentration of total polyphenols (F-C), accounting for 898.7 mg gallic acid (GAE)/L, was determined in the mead with juice made of red fruits; this mead was also characterized by the strongest antioxidative capabilities measured with ABTS•⁺ and FRAP assays. Among the iridoids determined in the Cornelian cherry meads, loganic acid was found to prevail and its highest concentration, reaching 77.8 mg loganic acid (LA)/L mead, was determined in the mead with the coral-fruit juice. Study results indicate that Cornelian cherry meads have a high content of biologically active iridoids and phenolic acids which display valuable antioxidative properties.
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Cavalcante da Silva SMP, de Carvalho CAL, Sodré GDS, Estevinho LM. Production and characterization of mead from the honey of Melipona scutellaris
stingless bees. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.485] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
| | | | - Geni da Silva Sodré
- Centro de Ciências Agrárias, Ambiental e Biológica; Universidade Federal do Recôncavo da Bahia; Cruz das Almas Bahia Brazil
| | - Leticia M. Estevinho
- Centro de Investigação de Montanha (CIMO); ESA; Instituto Politécnico de Bragança, Campus de Santa Apolónia; 5300-253 Bragança Portugal
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Anjos O, Frazão D, Caldeira I. Physicochemical and Sensorial Characterization of Honey Spirits. Foods 2017; 6:foods6080058. [PMID: 28749420 PMCID: PMC5575633 DOI: 10.3390/foods6080058] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Revised: 07/22/2017] [Accepted: 07/22/2017] [Indexed: 11/16/2022] Open
Abstract
Distilled spirits are usually made from fermented sugar-based materials, such as wines or fermented fruits, but other products can be used, namely berries or honey. In this work, an evaluation of honey spirits is done based on its physicochemical and sensory characteristics. Fourteen honey spirit samples of different brands of honey spirit were purchased at the market and from artisan Portuguese producers. Several analytical determinations, namely alcoholic strength, dry matter, density, total acidity, chromatic characteristics, methanol, acetaldehyde, ethyl acetate and higher alcohols were done to characterize all samples. The results pointed out several differences in physicochemical composition of samples. In general, these drinks are characterized by an alcohol strength between 37.4% and 53.0% and a low methanol content, quite null for most samples. Samples with higher ethanol content corresponded to the artisanal samples. Significant differences (p < 0.05) were also observed in the volatile composition and chromatic characteristics suggesting different production technologies. A first list of sensory attributes was obtained for this beverage. Therefore, further research must be done in order to characterize this spirit drink, which has gained market value.
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Affiliation(s)
- Ofélia Anjos
- Instituto Politécnico de Castelo Branco, Apartado 119, 6001-909 Castelo Branco, Portugal.
- Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal.
- Centro de Biotecnologia de Plantas da Beira Interior, Apartado 119, 6001-909 Castelo Branco, Portugal.
| | - David Frazão
- Centro de Biotecnologia de Plantas da Beira Interior, Apartado 119, 6001-909 Castelo Branco, Portugal.
| | - Ilda Caldeira
- Instituto Nacional de Investigação Agrária e Veterinária, Unidade Estratégica de Investigação e Serviços de Tecnologia e Segurança Alimentar, Laboratório de Enologia, Unidade de Investigação de Viticultura e Enologia, Dois Portos, Quinta da Almoínha, 2565-191 Dois Portos, Portugal.
- ICAAM- Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Pólo da Mitra, Ap. 94, 7002-554 Évora, Portugal.
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Akalın H, Bayram M, Anlı RE. Determination of some individual phenolic compounds and antioxidant capacity of mead produced from different types of honey. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.396] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Hüsne Akalın
- Agriculture and Livestock; Rebuplic of Turkey Ministry of Food; Ankara Turkey
| | - Mustafa Bayram
- Deparment of Food Engineering; Gaziosmanpaşa University; Tokat Turkey
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Liu QD, Qin KM, Shen BJ, Cai H, Cai BC. Optimization of the processing technology of Fructus Arctii by response surface methodology. Chin J Nat Med 2016; 13:222-31. [PMID: 25835367 DOI: 10.1016/s1875-5364(15)30008-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2014] [Indexed: 10/23/2022]
Abstract
The present study was designed to optimize the processing of Fructus Arctii by response surface methodology (RSM). Based on single factor studies, a three-variable, three-level Box-Behnken design (BBD) was used to monitor the effects of independent variables, including processing temperature and time, on the dependent variables. Response surfaces and contour plots of the contents of total lignans, chlorogenic acid, arctiin, and arctigenin were obtained through ultraviolet and visible (UV-Vis) monitoring and high performance liquid chromatography (HPLC). Fructus Arctii should be processed under heating in a pot at 311 °C, medicine at 119 °C for 123s with flipping frequently. The experimental values under the optimized processing technology were consistent with the predicted values. In conclusion, RSM is an effective method to optimize the processing of traditional Chinese medicine (TCM).
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Affiliation(s)
- Qi-Di Liu
- Engineering Center of State Ministry of Education for Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing 210023, China; Nanjing Haichang Chinese Medicine Group Co, Ltd, Nanjing 210061, China; Key Laboratory of State Administration of TCM for Standardization of Chinese Medicine Processing, Nanjing 210023, China
| | - Kun-Ming Qin
- Engineering Center of State Ministry of Education for Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing 210023, China; Nanjing Haichang Chinese Medicine Group Co, Ltd, Nanjing 210061, China; Key Laboratory of State Administration of TCM for Standardization of Chinese Medicine Processing, Nanjing 210023, China
| | - Bao-Jia Shen
- Engineering Center of State Ministry of Education for Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Hao Cai
- Engineering Center of State Ministry of Education for Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing 210023, China; Key Laboratory of State Administration of TCM for Standardization of Chinese Medicine Processing, Nanjing 210023, China
| | - Bao-Chang Cai
- Engineering Center of State Ministry of Education for Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing 210023, China; Nanjing Haichang Chinese Medicine Group Co, Ltd, Nanjing 210061, China; Key Laboratory of State Administration of TCM for Standardization of Chinese Medicine Processing, Nanjing 210023, China.
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Socha R, Pająk P, Fortuna T, Buksa K. Phenolic Profile and Antioxidant Activity of Polish Meads. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1004588] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Iglesias A, Pascoal A, Choupina AB, Carvalho CA, Feás X, Estevinho LM. Developments in the fermentation process and quality improvement strategies for mead production. Molecules 2014; 19:12577-90. [PMID: 25153872 PMCID: PMC6271869 DOI: 10.3390/molecules190812577] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2014] [Revised: 08/08/2014] [Accepted: 08/14/2014] [Indexed: 01/17/2023] Open
Abstract
Mead is a traditional alcoholic drink derived from the fermentation of diluted honey in the presence of appropriate yeast. Its modern production, in general terms, involves the addition of nutrients to initial diluted honey, pasteurization, yeast inoculation, fermentation and removal of impurities. Undesirable events along the process have been reported; among them, we highlight: delayed or arrested fermentations, modified and unpleasant sensory and quality parameters of the final product. These problems have been linked to the inability of yeasts to accomplish their role in extreme growth conditions. Emphasis has also been placed on the long fermentation times required, ranging from weeks to months, particularly when traditional procedures are applied and when the honey concentration is low. A series of alterations to the must and technological changes have been proposed in order to optimize the mead production process. In this context, this review examines the evidence that aims to improve meads' quality and make the production process easier and more efficient, by clarifying the source of unexpected events, describing the implementation of different fermentative microorganisms and using new methodologies.
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Affiliation(s)
- Antonio Iglesias
- Department of Anatomy and Animal Production, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Galicia E-27002, Spain.
| | - Ananias Pascoal
- CIMO-Mountain Research Center, Agricultural College of Bragança, Polytechnic Institute of Bragança, Campus Santa Apolónia, Bragança E 5301-855, Portugal.
| | - Altino Branco Choupina
- CIMO-Mountain Research Center, Agricultural College of Bragança, Polytechnic Institute of Bragança, Campus Santa Apolónia, Bragança E 5301-855, Portugal.
| | - Carlos Alfredo Carvalho
- Grupo de Pesquisa Insecta, Centro de Ciências Agrárias, Ambientais e Biológicas, Núcleo de Estudo dos Insetos, Universidade Federal do Recôncavo da Bahia, Cruz das Almas BA E 44380-000, Brazil.
| | - Xesús Feás
- Department of Organic Chemistry, Faculty of Sciences, University of Santiago de Compostela, Lugo E-27080, Spain.
| | - Leticia M Estevinho
- CIMO-Mountain Research Center, Agricultural College of Bragança, Polytechnic Institute of Bragança, Campus Santa Apolónia, Bragança E 5301-855, Portugal.
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