OXIDATIVE STABILITY OF BRINED ANCHOVIES WITH EXTRACTS FROM BLUEBERRY (VACCINUM SP.) FRUITS AND LEAVES

The hot-water extracts from blueberry ( Vaccinum sp.) fruits and leaves were examined for their total phenolic content, ferric reducing antioxidant power and 2,2-diphenyl-1-picrylhydrazyl–scavenging activity. It was observed that water extracts from blueberry leaves contained higher total phenolic content, ferric reducing antioxidant power and lower 2,2-diphenyl-1-picrylhydrazyl–scavenging activity than those from blueberry fruits. Oxidative stability of brined anchovies with extracts obtained from blueberry fruits and leaves was investigated during storage at 4C for 28 days. Brining with blueberry fruit and leaf extracts slowed down the lipid oxidation of anchovies. The highest antioxidant effect (peroxide value, thiobarbituric acid reactive substance and oxidative rancidity) was observed with brined anchovies with blueberry leaf extracts. The antioxidant potency of blueberry fruit extract was approximately equal to that of blueberry leaf extract. The highest polyunsaturated fatty acid percent was observed in the brined anchovies with blueberry leaf extract, but no significant difference with blueberry fruit extract was observed ( P >  0.05). These results suggest that brining with blueberry fruits and leaves extracts could enhance oxidative stability of fish.

PRACTICAL APPLICATIONS

Lipid oxidation is one of the main problems during the storage of salted anchovies. One of the methods for protection against oxidation is using antioxidants. Brining with blueberry fruit and leaf extracts slowed down the lipid oxidation of anchovies. According to these results, blueberry fruit and leaf extracts can be used to extend the shelf life of brined anchovies.     

REDUCTION OF PATULIN IN APPLE JUICE CONCENTRATES DURING STORAGE

In this study, the reduction of patulin content in apple juice concentrates during 6 months of storage at 22 and 30C was investigated. Results demonstrated that reduction in patulin content was dependent on the storage temperature and time. Patulin reductions after 1 month of storage at 22 and 30C were in the ranges of 45–64% and 66–86%, respectively. Levels of patulin were below detectable limits after 4 months of storage at 22 and 30C.     

基于等价CCII结构的电压型/电流型转换方法

提出一种新的电压型电路转换为电流型电路方法。根据运算放大器及电流传输器(CCII)的原理给出了等价电流传输器结构。由运算放大器及其等价电流传输器结构的替换并结合伴随网络定理,可将电压型电路转换为电压操作信号和电流操作信号的电流型电路。通过SallenKey低通滤波电路说明该方法的正确性,并给出ADS仿真结果。