TY - JOUR
T1 - Effect of vapors from fractionated samples of propolis on microbial and oxidation damage of rice during storage
AU - Atungulu Griffiths, Gregory
AU - Toshitaka, Uchino
AU - Fumihiko, Tanaka
AU - Daisuke, Hamanaka
N1 - Funding Information:
This research was supported by research grant from the Japanese Society for Promotion of Sciences (JSPS). The authors wish to acknowledge Yamada Apiculture Center Inc., Japan for their kindness to provide the propolis samples used in this experiment. Further, we acknowledge the technical support of Dr. Eriko Yasunaga and Dr. Satoshi Yoshida of the Biotron Institute at Kyushu University in Japan.
Copyright:
Copyright 2008 Elsevier B.V., All rights reserved.
PY - 2008/10
Y1 - 2008/10
N2 - The efficacy of vapors from polar and non-polar sub-fractions of propolis on microbial and oxidation control during rice (Oryza sativa, hinohikari var.) storage was evaluated. The sub-fractions (absolute ethanol, methylene chloride, hexane extracts: AEPEV, MCPEV and HEPEV, respectively) were infused in synthetic adsorbents and their volatiles released during storage (6 months). HEPEV, MCPEV and AEPEV treatments inhibited molding and post-inoculation bacterial colonization (1.1, 1.1, 0.9 and 1.3, 1.2, 1.1 log10 cfu/g reductions, respectively) on brown rice. AEPEV treatment suppressed fat acidity damage of milled rice at 30 °C to conventional cold storage level (5 °C) and differential Gram staining of bacteria isolated after the treatment indicated a dominant Gram-positive bacterial distribution. The concentrations providing 50% inhibition of 2′,2′-diphenylpicrylhydrazyl free radical scavenging were 9.8, 3.2 and 2.8 μg/μl for hexane (HEPE), absolute ethanol (AEPE) and methylene chloride (MCPE) extracts, respectively. The oxidative degradation rate was lowest for AEPE (4.3 × 10-4 min-1) and highest for HEPE (1.9 × 10-3 min-1) in the β-carotene bleaching assay. Gas chromatograph mass spectrometry revealed that AEPE had the highest amount of caffeic acid and caffeic acid phenethyl ester. Ultimately, the volatiles from the propolis sub-fractions had varied potential in rice quality preservation.
AB - The efficacy of vapors from polar and non-polar sub-fractions of propolis on microbial and oxidation control during rice (Oryza sativa, hinohikari var.) storage was evaluated. The sub-fractions (absolute ethanol, methylene chloride, hexane extracts: AEPEV, MCPEV and HEPEV, respectively) were infused in synthetic adsorbents and their volatiles released during storage (6 months). HEPEV, MCPEV and AEPEV treatments inhibited molding and post-inoculation bacterial colonization (1.1, 1.1, 0.9 and 1.3, 1.2, 1.1 log10 cfu/g reductions, respectively) on brown rice. AEPEV treatment suppressed fat acidity damage of milled rice at 30 °C to conventional cold storage level (5 °C) and differential Gram staining of bacteria isolated after the treatment indicated a dominant Gram-positive bacterial distribution. The concentrations providing 50% inhibition of 2′,2′-diphenylpicrylhydrazyl free radical scavenging were 9.8, 3.2 and 2.8 μg/μl for hexane (HEPE), absolute ethanol (AEPE) and methylene chloride (MCPE) extracts, respectively. The oxidative degradation rate was lowest for AEPE (4.3 × 10-4 min-1) and highest for HEPE (1.9 × 10-3 min-1) in the β-carotene bleaching assay. Gas chromatograph mass spectrometry revealed that AEPE had the highest amount of caffeic acid and caffeic acid phenethyl ester. Ultimately, the volatiles from the propolis sub-fractions had varied potential in rice quality preservation.
UR - http://www.scopus.com/inward/record.url?scp=43049154958&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=43049154958&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2008.02.019
DO - 10.1016/j.jfoodeng.2008.02.019
M3 - Article
AN - SCOPUS:43049154958
VL - 88
SP - 341
EP - 352
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
IS - 3
ER -