Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related
Issue:
Volume 3, Issue 2, June 2019
Pages:
20-25
Received:
2 May 2019
Accepted:
12 June 2019
Published:
25 June 2019
Abstract: During the production of a honey brand, artisanal or fresh honey is usually heated and filtered with the purpose of to improve fluency and this way can to facilitate its packaging process. However, an overheated honey can change the original antioxidant capacity, mainly due to the damage that the phenolic compounds have in the honeys. For this reason, the purpose of this work was to determine the behavior of the antioxidant capacity and total phenolic content in twelve samples of honey brand available in the Mexican market. 2, 2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity and total phenolic content were measured. Moreover, moisture, hydroxymethylfurfural (HMF) content, color parameters (L*, a* and b*) and fructose and glucose content were also determined by the purpose to support the study of antioxidant capacity in the samples of honey brand studied. The results indicated that honey brands showed an antioxidant capacity in normal levels, in comparison to other types of honey from different countries, despite the fact that the total phenolic content values were relatively low. This behavior observed may be due to the fact that the formation of the compounds with high antioxidant capacity from Maillard reactions, mainly HMF, during the heat of the honeys, which contributed in an important way with the values of the antioxidant capacity observed.
Abstract: During the production of a honey brand, artisanal or fresh honey is usually heated and filtered with the purpose of to improve fluency and this way can to facilitate its packaging process. However, an overheated honey can change the original antioxidant capacity, mainly due to the damage that the phenolic compounds have in the honeys. For this reas...
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Assessment of Beef Cattle Production, Slaughtering and Marketing Practice in Haramaya University, Ethiopia
Birmaduma Gadisa,
Gemechu Taffa
Issue:
Volume 3, Issue 2, June 2019
Pages:
26-31
Received:
11 June 2019
Accepted:
10 July 2019
Published:
10 August 2019
Abstract: Ethiopia is endowed with good livestock production potential; however, the product utilization was underutilized. Meat is one of the most nutritious animal source foods that humans can consume. In Ethiopia, domestic consumption requirements for red meat arise due to rapidly growing population, increasing urbanization, rising income, increase export of live animal and meat to generate foreign exchange earnings. This study was anticipated to asses beef fattening, processing, handling and marketing of meat and live animal in the Haramaya University, which is found in Ethiopia, and known for technology innovation, adoption, and transfer for community. The source of cattle for fattening in the university is from Tullu Dambir, Haramaya and Oda Bultum cooperatives based on weight. Sex, appearance, and weight have limitation during buying. The farm was selected only male greater than 225kg and good appearance. As cattle enter the farm identification number, vaccination, and quarantine for 15 days applied. The major feed resource for fatting was hay, silage, cafeterias leftover, and kitchen by-product. The cattle have managed in-group as a time entering to the fattening for 100 days. There was no live animal selling in farm. Even though there has been plenty of knowledge and experience in the University there is yet poor slaughterhouse management and traditional slaughtering practice. There was no compartment lairage, electrical hoist, vehicle, separated room for stomach, waste collection room, carcass classification, carcass chilling room, laboratory, refrigerator, stunning pen, chilling room, hide processing room and sterilization facilities. The University enterprise has been retailing the meat with 80kg/birr for student cafeteria service and 100 kg/birr for staff restaurant and individual/ private restaurants as well as individual campus resident. The fattening station and the abattoir should work in collaboration with the scientific communities to supply quality beef.
Abstract: Ethiopia is endowed with good livestock production potential; however, the product utilization was underutilized. Meat is one of the most nutritious animal source foods that humans can consume. In Ethiopia, domestic consumption requirements for red meat arise due to rapidly growing population, increasing urbanization, rising income, increase export...
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