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Effect of Citric Acid on the Total Monomeric Anthocyanins and Antioxidant Activity of Liquor Made from Unprocessed Purple Leafed TRFK 306 Kenyan Tea Clone

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Food and Nutrition Sciences 2019年第10期10卷 1191-1201页

作者： Emily C. Kilel John K. Wanyoko Abdul K. Faraj peninah ngoda Department of Food Science and Nutrition Karatina University Karatina Kenya Department of Dairy and Food Science and Technology Egerton University Njoro Egerton Kenya Kenya Agricultural Livestock Research Organization-Tea Research Institute Kericho Kenya.

A study was conducted to find out the effect of citric acid on total monomeric anthocyanins and antioxidant activity of liquor made from unprocessed purple-leafed TRFK 306 Kenyan tea, brewed at various time/temperature combinations. Most purple tea consumers usually brew the tea leaves then add some lemon juice before consuming it. Citric acid was used here to mimic the use of lemon juice. Documentation on the quality of such a brew is scanty and the effect of acid on its quality is equally scanty. The current study used brewing time/temperature combinations of 5, 10 and 15 minutes with 70°C and 92°C drinking water. Total monomeric anthocyanins were analysed using UV-1800 spectrophotometer (Shimadzu, Japan) while DDPH method was used to assay for antioxidant activity. Citric acid concentration of 0, 0.1% to 0.5% was used to check their effect on the brews with the highest total anthocyanins and antioxidant activity. The results showed that brewing temperature of 70°C had 9.5 mg/L to 27.7 mg/L, with 5 minutes brewing time being the highest. Temperature of 92°C had 37.5 mg/L to 92 mg/L with 5 minutes brewing time having the highest total monomeric anthocyanins. Antioxidant activity of 92°C brewing temperature ranged from 90.7% to 92.0%. Total monomeric anthocyanins increased with increased citric acid concentration up to 0.3% before it decreases while for antioxidant activity, it decreased with addition of citric acid. It was concluded that for maximum anthocyanins extraction, 5 minutes brewing time is the best while ten minutes brewing time could give optimum antioxidant activity.

关键词： TRFK 306 Total Monomeric Anthocyanins Antioxidant Activity Citric Acid Brewing Conditions

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The Sesame (<i>Sesamum indicum L.</i>) Value Chain and Microbiological Quality of Crude Sesame Oil, a Case Study in Western Tigray, Ethiopia

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Food and Nutrition Sciences 2021年第12期12卷 1306-1325页

作者： Abrehet F. Gebremeskel peninah N. ngoda Elizabeth W. Kamau-Mbuthia Symon M. Mahungu Department of Dairy and Food Science and Technology Egerton University Njoro Kenya Department of Human Nutrition Egerton University Njoro Kenya

Crude sesame oil (CSO) is the widely used unrefined edible oil. Storage instability, off-flavour, and discoloration are, however, challenges in the industry. The purpose of this study was to map the sesame value chain, assess the suitability of CSO extraction plant, and analyze the microbial quality of CSO and premises environment. A structured Questionnaire and checklist were used to assess the sesame value chain and evaluate the suitability of the CSO extraction plant. Microbiological quality assessment was conducted using standard analytical methods. Stakeholders in the sesame value chain were inclusive of farmers, market mediators, traders, regulatory, extension workers and researchers. Though, illiteracy, inadequate technology, and infrastructure were the drawbacks. The CSO extraction plant was suitable apart from inadequate ingredients and CSO handling and unhygienic practices. Total aerobic bacteria (4.34 - 5.06 log10 CFU/m2 on swap surfaces, 2.44 log10 CFU/g in CSO), total Coliforms (5.81 log10 CFU/g of animal manure and 1.36 log10 CFU of indoor air after extraction), yeasts and moulds (2.31 log10 CFU/g of sesame seed and CSO and 4.47 log10 CFU/m2 of swap sample), Aspergillus species (1.17 - 1.33 log10 CFU/g of sesame seed/CSO, 3.37 - 3.50 log10 CFU/m2 of swap samples), and Staphylococcus aureus (2.09 log10 CFU/g of CSO, 2.56 - 3.22 log10 CFU/m2 of surface swaps, 3.26 - 3.77 log10 CFU/protective clothing, 0.74 - 1.82 log10 CFU of the indoor and outdoor air) were detected. Escherichia coli, Salmonella and Shigella were not detected. In conclusion, potential microbial pathogens were detected to impose food safety problems and economic loss. To improve the sesame value chain and CSO quality workers training on good handling and hygienic prac

关键词： Crude Sesame Oil Value Chain Suitability Microbial Quality Pathogens

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