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- 저자 : Ruiz-Feria (검색결과 4 건)
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Characterization of tannin extracts derived from the bark of four tree species by HPLC and FTIR
Ruiz-Aquino Faustino,Feria-Reyes Rossy,Rutiaga-Quiñones José Guadalupe,Robledo-Taboada Luis Humberto,Gabriel-Parra Rosalío 한국산림과학회 2023 Forest Science And Technology Vol.19 No.1
The objective of this work was the extraction and quantification of tannins obtained from the bark of four tree species from the forests of Ixtlan de Juarez, Oaxaca, Mexico (Arbutus xalapensis Kunth., Prunus serotina Ehrh., Quercus crassifolia Humb. and Bonpl., and Quercus laurina Humb. and Bonpl.), In this extraction process, 90% ethanol was used as solvent at an extraction temperature of 70 C for 2 h. The quantification of phenolic compounds, condensed tannins, and percentage of total extract, were obtained using the Stiasny number. The total extracts were 12.87, 16.38, 19.31, and 25.68% for P. serotina, Q. laurina, Q. crassifolia, and A. xalapensis, respectively. The condensed tannins were characterized by Fourier Transformed Infrared Spectroscopy (FTIR) where at 1626 cm1 is observed an isomerization that implies a rotation between the C and B rings that corresponding at elongation of bonds in benzene structure of catechin. The purity of the extracted tannins was analyzed by High Performance Liquid Chromatography (HPLC). The effectiveness of the extraction process was proven; the importance of knowing the amount of tannins will promote the utilization of the bark of these species. The results of the condensed tannin content place Quercus crasifolia (10.29%) and Arbutus xalapensis (13.12%) as potential sources of tannins.
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Arcelio Martinez-Dominguez,Faustino Ruiz-Aquino,Wenceslao Santiago-Garcia,Pablo Antunez,Miguel Angel Lopez-Lopez,Cesar Valenzuela-Encinas,Rossy Feria-Reyes 한국산림과학회 2020 Forest Science And Technology Vol.16 No.3
The estimation of tree biomass serves as a parameter of forest productivity; in addition, it is a method to estimate carbon fixation and storage. Studies on total biomass that include the belowground component for the Pinus genus are scarce in Mexico due to the difficulty and high costs for its quantification. In this study, allometric models were fitted to estimate the total biomass of Pinus patula Schiede ex Schltdl. & Cham., from the pine-oak forest of Ixtl an de Juarez, Oaxaca, for which a destructive analysis was made of 25 trees distributed in five diameter classes, classifying the biomass by components (root, stem, branches and foliage). With the component biomass data, different models were fitted by nonlinear regression techniques, using the diameter at breast height (D, cm) and the total height (TH, m) as independent variables. The model with the best fit was an exponential type y ¼ eðb0þb1 ln ðDTHÞÞ : In this study, it was observed that the studied species stores 22.62% of the biomass in the root, 69.61% in the stem, 5.67% in the branches and 2.11%, in the foliage. The models proposed in this study allow the estimation of total biomass and by structural component independently and additively. Its use is recommended in trees of P. patula, in the range of 5 to 25 cm of diameter at breast height, in forests with similar growing conditions.
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신대근,양한술,민병록,Carlos Narciso-Gaytan,Marcos X. Sanchez-Plata,Ciro A. Ruiz-Feria 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.5
To evaluate the antioxidant effects of vitamin C, vitamin E and sorghum bran, alone or in combination on chicken sausages,9 kg of chicken thigh meat was prepared. All thigh meat was divided into seven different batches as follows; no antioxidant (CON); vitamin C (VTC), vitamin E (VTE) or sorghum bran (SOR) at 0.02%; or three different combination ratios of vitamin C, vitamin E and sorghum bran at 0.02% (VT2, 2:1:1; VT4, 4:1:1; VT6, 6:1:1). All cooked sausages were stored at 4oC, and six sausages per treatment were used for chemical analysis on five different storage days. As the addition of vitamin E was increased, sausages stored for 10 d had decreased redness; thereby, VTE showed the lowest CIE a^* (p<0.05). Sausages mixed with vitamins and sorghum bran combinations had lower peroxide and free fatty acid values (p<0.05) when compared to sausages without antioxidants. The TBARS were the lowest in sausages containing vitamin C, vitamin E and sorghum bran at 6:1:1 ratio, and they significantly differed to CON, VTC and SOR treatments (p<0.05). Therefore, our results suggest that meat mixed with vitamins and sorghum bran had more antioxidant activity than the meat mixed with only antioxidant vitamins or without antioxidants.
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Shin, Dae-Keun,Yang, Han-Sul,Min, Byoung-Rok,Narciso-Gaytan, Carlos,Sanchez-Plata, Marcos X.,Ruiz-Feria, Ciro A. Korean Society for Food Science of Animal Resource 2011 한국축산식품학회지 Vol.31 No.5
To evaluate the antioxidant effects of vitamin C, vitamin E and sorghum bran, alone or in combination on chicken sausages, 9 kg of chicken thigh meat was prepared. All thigh meat was divided into seven different batches as follows; no antioxidant (CON); vitamin C (VTC), vitamin E (VTE) or sorghum bran (SOR) at 0.02%; or three different combination ratios of vitamin C, vitamin E and sorghum bran at 0.02% (VT2, 2:1:1; VT4, 4:1:1; VT6, 6:1:1). All cooked sausages were stored at $4^{\circ}C$, and six sausages per treatment were used for chemical analysis on five different storage days. As the addition of vitamin E was increased, sausages stored for 10 d had decreased redness; thereby, VTE showed the lowest CIE $a^*$ (p<0.05). Sausages mixed with vitamins and sorghum bran combinations had lower peroxide and free fatty acid values (p<0.05) when compared to sausages without antioxidants. The TBARS were the lowest in sausages containing vitamin C, vitamin E and sorghum bran at 6:1:1 ratio, and they significantly differed to CON, VTC and SOR treatments (p<0.05). Therefore, our results suggest that meat mixed with vitamins and sorghum bran had more antioxidant activity than the meat mixed with only antioxidant vitamins or without antioxidants.
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