Peach skin is a byproduct from the further processing of fresh peaches with the potential to be recovered and utilized as a natural antioxidant. Color analysis, phenolic content and antioxidant activity of peach skin ...Peach skin is a byproduct from the further processing of fresh peaches with the potential to be recovered and utilized as a natural antioxidant. Color analysis, phenolic content and antioxidant activity of peach skin from 13 varieties of peaches grown in South Carolina were determined. Color analysis indicated that Norman, Cary Mac, Ruby Prince and Flame Prince differed from other varieties of peaches. Antioxidant activity of peach skin extracts were evaluated by the total phenolics (TP), DPPH free radical scavenging (DPPH), ferric reducing antioxidant power (FRAP) and ferrous ion chelating (FIC) assays. The range of total phenolics content was 8.38 - 18.81 (gallic acid equivalent mg/g dry weight). The total phenolic content was highly correlated to DPPH and FRAP activity in peaches ranging from 8 - 23 AE/mg and 5 - 12 AE/mg, respectively. Three peach varieties with skins having the greatest antioxidant capacity were Red Globe, Scarlet Prince, and O’Henry.展开更多
Bacterial transfer is a concern when sharing food and drink, so to address this concern, this study examined the bacterial transfer onto and into plastic drinking cups. Two experiments were performed to: 1) test bacte...Bacterial transfer is a concern when sharing food and drink, so to address this concern, this study examined the bacterial transfer onto and into plastic drinking cups. Two experiments were performed to: 1) test bacterial transfer to the rim of a plastic drinking cup, and 2) test residual bacteria in the liquid that was consumed from the cup. Bacteria were enumerated from the cup rim and the water in the cup. The results for both types of transfer showed higher bacterial populations on cups exposed to drinking compared to those where no drinking occurred. However, there was more bacterial transfer to the rim of the plastic cup than the liquid inside the cup.展开更多
文摘Peach skin is a byproduct from the further processing of fresh peaches with the potential to be recovered and utilized as a natural antioxidant. Color analysis, phenolic content and antioxidant activity of peach skin from 13 varieties of peaches grown in South Carolina were determined. Color analysis indicated that Norman, Cary Mac, Ruby Prince and Flame Prince differed from other varieties of peaches. Antioxidant activity of peach skin extracts were evaluated by the total phenolics (TP), DPPH free radical scavenging (DPPH), ferric reducing antioxidant power (FRAP) and ferrous ion chelating (FIC) assays. The range of total phenolics content was 8.38 - 18.81 (gallic acid equivalent mg/g dry weight). The total phenolic content was highly correlated to DPPH and FRAP activity in peaches ranging from 8 - 23 AE/mg and 5 - 12 AE/mg, respectively. Three peach varieties with skins having the greatest antioxidant capacity were Red Globe, Scarlet Prince, and O’Henry.
文摘Bacterial transfer is a concern when sharing food and drink, so to address this concern, this study examined the bacterial transfer onto and into plastic drinking cups. Two experiments were performed to: 1) test bacterial transfer to the rim of a plastic drinking cup, and 2) test residual bacteria in the liquid that was consumed from the cup. Bacteria were enumerated from the cup rim and the water in the cup. The results for both types of transfer showed higher bacterial populations on cups exposed to drinking compared to those where no drinking occurred. However, there was more bacterial transfer to the rim of the plastic cup than the liquid inside the cup.
