Determination of volatile compounds by headspace-solid phase microextraction - gas chromatography / mass spectrometry: Quality evaluation of Fuji apple

Lee, Yun-Yeol,Jeong, Moon-Cheol,Jang, Hae Won The Korean Society of Analytical Science 2017 분석과학 Vol.30 No.2

The volatile components in 'Fuji' apple were effectively determined by a headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). A total of 48 volatile components were identified and tentatively characterized based on National Institute of Standards and Technology (NIST) MS spectra library and the Kovats GC retention index I (RI). The harvested Fuji apples were divided into two groups: 1-methylcyclopropene (1-MCP) treated and non-treated (control) samples for finding important indicators between two groups. The major volatile components of both apples were 2-methylbutyl acetate, hexyl acetate, butyl 2-methylbutanoate, hexyl butanoate, hexyl 2-methylbutanoate, hexyl hexanoate and farnesene. No significant differences of these major compounds between 1-MCP treated and non-treated apples were observed during 1 month storage. Interestingly, the amount of off-flavors, including 1-butanol and butyl butanoate, in 1-MCP treated apples decreased over 5 months, and then increased after 7 months. However, non-treated apples did not show significant changes for off-flavors during 7 month storage (p<0.05). The non-treated apples also contained the higher levels of two off-flavors than 1-MCP treated apples. These two compounds, 1-butanol and butyl butanoate, can be used as quality indicators for the quality evaluation of Fuji apple.

Determination of volatile compounds by headspace-solid phase microextraction – gas chromatography / mass spectrometry: Quality evaluation of Fuji apple

이윤열,정문철,장해원 한국분석과학회 2017 분석과학 Vol.30 No.2

The volatile components in ‘Fuji’ apple were effectively determined by a headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). A total of 48 volatile components were identified and tentatively characterized based on National Institute of Standards and Technology (NIST) MS spectra library and the Kovats GC retention index I (RI). The harvested Fuji apples were divided into two groups: 1-methylcyclopropene (1-MCP) treated and non-treated (control) samples for finding important indicators between two groups. The major volatile components of both apples were 2-methylbutyl acetate, hexyl acetate, butyl 2-methylbutanoate, hexyl butanoate, hexyl 2-methylbutanoate, hexyl hexanoate and farnesene. No significant differences of these major compounds between 1-MCP treated and non-treated apples were observed during 1 month storage. Interestingly, the amount of off-flavors, including 1-butanol and butyl butanoate, in 1-MCP treated apples decreased over 5 months, and then increased after 7 months. However, non-treated apples did not show significant changes for off-flavors during 7 month storage (p<0.05). The non-treated apples also contained the higher levels of two off-flavors than 1-MCP treated apples. These two compounds,

Phenolics Enrichment Process from Unripe Apples

Hu-Zhe Zheng,황인욱,김병관,김영찬,정신교 한국응용생명화학회 2014 Applied Biological Chemistry (Appl Biol Chem) Vol.57 No.4

Unripe apples contain significant amount of phenolicswith various health benefits. A pilot scale enrichment process ofunripe apple phenolics with Viscozyme L extraction and XAD-7sorption process, based on the total phenolic content (TPC),phenolics content by high-performance liquid chromatographyanalyses, and antioxidant activities were studied. Antioxidantactivities were tested by measuring oxygen radical absorbingcapacity (ORAC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicalscavenging activity, and ferric-reducing antioxidant power(FRAP). The phenolics-rich final product, apple antioxidantphenolics (AAP) has 771-fold higher TPC and 600-fold higherantioxidant activity of unripe apples. Through XAD-7 sorptionAAP showed 52, 87, 70 and 44-fold increases in TPC, ORAC,DPPH and FRAP values, respectively. AAP showed more than95% stability at the temperature range of 20 to 120°… and pHrange of 1.47 to 8.5. Apple phenolics extraction process ofViscozyme L extraction coupled with XAD-7 sorption could beapplied to the production of health benefit antioxidants.

Phenolics Enrichment Process from Unripe Apples

Zheng, Hu-Zhe,Hwang, In-Wook,Kim, Byoung-Kwan,Kim, Young-Chan,Chung, Shin-Kyo The Korean Society for Applied Biological Chemistr 2014 Applied Biological Chemistry (Appl Biol Chem) Vol.57 No.4

Unripe apples contain significant amount of phenolics with various health benefits. A pilot scale enrichment process of unripe apple phenolics with Viscozyme L extraction and XAD-7 sorption process, based on the total phenolic content (TPC), phenolics content by high-performance liquid chromatography analyses, and antioxidant activities were studied. Antioxidant activities were tested by measuring oxygen radical absorbing capacity (ORAC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and ferric-reducing antioxidant power (FRAP). The phenolics-rich final product, apple antioxidant phenolics (AAP) has 771-fold higher TPC and 600-fold higher antioxidant activity of unripe apples. Through XAD-7 sorption AAP showed 52, 87, 70 and 44-fold increases in TPC, ORAC, DPPH and FRAP values, respectively. AAP showed more than 95% stability at the temperature range of 20 to $120^{\circ}{\ldots}$ and pH range of 1.47 to 8.5. Apple phenolics extraction process of Viscozyme L extraction coupled with XAD-7 sorption could be applied to the production of health benefit antioxidants.

The Use of Hyperspectral Imaging to Detect the Quality Parameters of Packaged Apples

( Umuhoza Aline ),( Byoung-kwan Cho ) 한국농업기계학회 2023 한국농업기계학회 학술발표논문집 Vol.28 No.2

The research on packaged food products has perceived substantial growth, mainly driven by the demand of consumers and processing industries to ascertain the actual quality level of the product inside the packaging. This study proposes a novel prediction of apples' moisture content, solid soluble content, and pH under polyethylene packaging material. A total of 50 apples were imaged using hyperspectral imaging systems in the visible near-infrared (VIS-NIR 400-1000 nm) and short-wave infrared (SWIR 1000-2500 nm) regions. The spectral data were collected from the region of interest (ROI) of the images. Subsequently, the Partial least squares regression (PLSR) model was developed based on the calculated variables using variable selection algorithms in combination with different pre-processing techniques, and their performance was evaluated using correlation coefficients and root mean square prediction error. The findings showed the essential role of HSI as a valuable tool to effectively predict packaged apples' moisture content, solid soluble content, and pH. This approach could contribute to easy recognition and line processing of food products, benefiting consumers and packaging industries for quality control and safety purposes.

감마선과 Methyl Bromide 처리가 사과의 생리화학적 품질에 미치는 영향

강호진,정헌식,조덕조,변명우,최성진,최종욱,권중호 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2003 한국식품저장유통학회지 Vol.10 No.3

감마선(0, 0.5, 1, 2, 3 kGy) 조사와 methyl bromide(MeBr, 26 g/㎏, 4hr) 훈증 및 이들의 처리시기가 사과의 생리화학적 품질특성에 영향을 비교하여, 검역처리를 위한 ◁그림 삽입▷ (원문을 참조하세요) 감마선 조사의 응용성을 검토하였다. 감마선과 MeBr 처리에 따른 사과의 생리화학적 품질평가에서 2kGy 이상의 감마선 조사와 MeBr 훈증은 사과의 일부 생리화학적 품질특성의 변화를 촉진시키는 것으로 나타났다. 감마선과 MeBr의 처리시기별로는 수확 직후보다는 저온(0℃)에서 40일 정도 보관 후 처리한 대체적으로 품질손상이 적은 것으로 나타났다. 따라서 1kGy 이하의 감마선 조사와 지연조사는 사과 과실의 품질을 비교적 양호한 상태로 유지할 수 있어 검역처리 기술로 활용성이 있는 것으로 생각된다. 'Fuji' apples were treated by gamma irradiation (0∼3 kGy) or methyl bromide fumigation at commercial conditions (MeBr, 25 g/㎏, 4 hr) for quarantine purpose at two different treatment timing after harvest and stored under air a 0℃ for 4 months. Associated with the treatment timing of irradiation or fumigation, after 40 days of storage at 0℃ following harvest was more adequate than immediately after harvest in keeping qualities of stored apples. However, more than 2 kGy irradiation and MeBr fumigation were detrimental to physiological and chemical qualities of the fruits. These results show that less than 1 kGy irradiation at the delayed timing has a possibility to be applied as a quarantine procedure without significant changes in the quality of apples.

Food Science/Microbiology ; Optimization of Carbohydrate-hydrolyzing Enzyme Aided Polyphenol Extraction from Unripe Apples

Hu Zhe Zheng,In Wook Hwang,Suk Kyung Kim,Sang Han Lee,Shin Kyo Chung 한국응용생명화학회 2010 Journal of Applied Biological Chemistry (J. Appl. Vol.53 No.3

Unripe apples lie scattered about the orchards because of manual thinning out or falling, however they contain a high amount of polyphenol. In order to enhance the extraction of polyphenol from the unripe apples, carbohydrate-hydrolyzing enzyme (Viscozyme

Treatment with chlorous acid to inhibit spores of <i>Alicyclobacillus acidoterrestris</i> in aqueous suspension and on apples

Lee, S.-Y.,Ryu, S.-R.,Kang, D.-H. Blackwell Publishing Ltd 2010 Letters in applied microbiology Vol.51 No.2

<P>Abstract</P><P>Aim: </P><P>To test the efficacy of a chemical (chlorous acid) for reducing the numbers of viable <I>Alicyclobacillus acidoterrestris</I> spores in laboratory media and on apples.</P><P>Methods and Results: </P><P><I>Alicyclobacillus acidoterrestris</I> spores in aqueous suspension and on apple surfaces of four different cultivars were treated with 268 ppm chlorous acid. Treatment with 268 ppm chlorous acid sharply reduced the numbers of spores of <I>A. acidoterrestris</I> in laboratory media by 1·6, 4·3, and 7·0 log<SUB>10</SUB> reductions for 5, 10, and 15 min treatments, respectively. Chlorous acid also effectively reduced the spore load on apple surfaces. <I>Alicyclobacillus acidoterrestris</I> spore counts were significantly reduced by about 5 log<SUB>10</SUB> after 10 min treatment on four different apple cultivars (‘Red Delicious’, ‘Golden Delicious’,’ Gala’, and ‘Fuji’). There was no synergistic effect on spore reduction when chlorous acid treatment was combined with heat.</P><P>Conclusions: </P><P>These results show that chlorous acid is highly efficacious against <I>A. acidoterrestris</I> spores on apple surfaces.</P><P>Significance and Impact of the Study: </P><P>Chlorous acid can be used as an alternative sanitizer of chlorine to control a major <I>A. acidoterrestris</I> contamination source in juice processing plants.</P>

저장사과 최적 출하시기 결정 모형 개발 -시뮬레이션을 결합한 EV 모델을 중심으로-

김태후 ( Tae Hoo Kim ),서상택 ( Sang Taek Seo ) 한국농업경제학회 2011 農業經濟硏究 Vol.52 No.1

The purpose of this study is to develop an optimal sales decision-making programming for post-harvest apples by using EV model with simulation. To determine sales decision-making, various factors are considered for EV model, including harvesttime price, future expected price, habitual sales, cash requirement, storage cost, loss rate, price fluctuation, and risk aversion. The result shows that if farmers are risk neutral, all types sell apples in the period with the highest expected profit except the minimum sales volume set in each period. As risk aversion parameter increases, more sales are made in the periods close to harvesting period with smaller variance. When risk aversion parameter is extremely high, all types provide apples in sales periods with minimum variance except the minimum sales volumes set in each period. Additionally, it shows that most farmers get the highest income when they have no constraints in both minimum sales volume and sales periods.

백년초 추출물 처리가 신선절단 사과의 갈변억제와 Staphylococcus aureus 증식에 미치는 영향

서영호 한국식품위생안전성학회 2012 한국식품위생안전성학회지 Vol.27 No.4

The dual effectiveness of Opuntia ficus indica extracts for browning inhibition and microbial inactivation on fresh-cut apples was investigated. Prepared apple slices were treated with 25, 50, 100, 200 mg/mL Opuntia ficus indica extracts, packaged in polyethylene bags, and stored for 10 days at 4, 21oC. Results indicate that Opuntia ficus indica extracts significantly (P < 0.05) inhibited the browning reaction of fresh-cut apples. This treatment also reduced peroxidase activities. The populations of Staphylococcus aureus significantly decreased with increasing extract concentration (p < 0.05). In particular, S. aureus was reduced to non-detectable levels after 2 days in 100 mg/mL treatment at 4oC and 21oC. Opuntia ficus indica extracts therefore have antibacterial and antibrowning effects. The results suggest that Opuntia ficus indica extracts could be useful as a natural food preservative.