This page has only limited features, please log in for full access.

Prof. Amarat Simonne
Family, Youth and Community Sciences; Food Environmental Toxicology Laboratory, University of Florida, 3025 McCarty Hall, Gainesville, FL 32611, USA

Basic Info

Basic Info is private.

Research Keywords & Expertise

0 Food pathogens
0 Hydroponic
0 Bell pepper
0 Lactuca sativa
0 Microbial safety

Honors and Awards

The user has no records in this section


Career Timeline

The user has no records in this section.


Short Biography

The user biography is not available.
Following
Followers
Co Authors
The list of users this user is following is empty.
Following: 0 users

Feed

Journal article
Published: 21 May 2021 in Horticulturae
Reads 0
Downloads 0

The consumption of fresh produce and use of fresh herbs as flavoring agents in range of culinary preparation has increased in recent years due to consumer demand for a healthier lifestyle. Consumer preference for farmers’ markets and locally owned grocery stores have also grown in the U.S. in recent years. Most consumers perceive locally available produce to be a safer choice, but limited data is available. We evaluated microbiological quality, including aerobic plate count (APC), generic E. coli and total coliforms (TC), and human pathogens (Salmonella spp., E. coli O157: H7, and Shigella sonnei/Shigella spp.), of cilantro (n = 132), green onions (n = 131), jalapeño peppers (n = 129) and serrano peppers (n = 126) purchased from national chains, farmers’ markets and locally owned grocery stores in seven cities of the U.S. Of the 518 samples, enumerable populations of E. coli were found in one cilantro sample and three jalapeño samples, ranging from 1.18 to 2.42 log10 CFU/g. APC and TC ranged from 3.84 to 9.27 log10 CFU/g and from 0.84 to 5.84 log10 CFU/g, respectively. Overall, the APC of produce samples from national chains was lower than that from farmers’ markets and locally owned grocery stores (p< 0.05). Cilantro had a significantly highest APC among tested produce types (p< 0.05). Risk factor analysis indicated that national chain had significant lower APC populations than farmer’s market or local markets (p< 0.05) and cilantro had higher APC populations than the other three types of produce (p< 0.05). Risk factor analysis also showed that TC populations in green onions were significantly higher than those in serrano peppers (p< 0.05). No human pathogens (Salmonella spp., E. coli O157: H7, or Shigella sonnei/Shigella spp.) were detected in any of the tested produce samples. The high prevalence of TC and high APC counts highlight the importance of consumer vigilance and practice in handling fresh produce that is often consumed raw or used to garnish dishes.

ACS Style

Yi Su; Wei-Yea Hsu; Tung-Shi Huang; Amarat Simonne. Evaluation of the Microbiological Quality of Fresh Cilantro, Green Onions, and Hot Peppers from Different Types of Markets in Three U.S. States. Horticulturae 2021, 7, 122 .

AMA Style

Yi Su, Wei-Yea Hsu, Tung-Shi Huang, Amarat Simonne. Evaluation of the Microbiological Quality of Fresh Cilantro, Green Onions, and Hot Peppers from Different Types of Markets in Three U.S. States. Horticulturae. 2021; 7 (6):122.

Chicago/Turabian Style

Yi Su; Wei-Yea Hsu; Tung-Shi Huang; Amarat Simonne. 2021. "Evaluation of the Microbiological Quality of Fresh Cilantro, Green Onions, and Hot Peppers from Different Types of Markets in Three U.S. States." Horticulturae 7, no. 6: 122.

Journal article
Published: 06 January 2021 in EDIS
Reads 0
Downloads 0

Many county Extension office buildings have small kitchens or areas for food preparation to accommodate employees, group educational events, and other mission-related activities. In recent years, many people have become interested in developing small food businesses. Using county kitchens to make food products for sale may seem very attractive. However, because of different local, state, and federal regulation requirements, there may be some confusion and unresolved conflicts among different parties as to the legalities and practicalities involved. The objective of this document is to provide guidelines and advice for Florida Extension personnel to use when determining the appropriate usage for their kitchen facilities, based on a situation in one Florida county. The document will cover utilization, roles and responsibilities, and potential liability issues relevant to the use of county kitchens, providing some potential solutions to conflicts for all parties.

ACS Style

Amarat Simonne; Tim Wilson; Geralyn Sachs; Chris Hilliard; Steven Von Bodungen; Liz Felter. 2021 Guidelines for Operation and Usage of County Kitchens in the State of Florida. EDIS 2021, 2021, 1 .

AMA Style

Amarat Simonne, Tim Wilson, Geralyn Sachs, Chris Hilliard, Steven Von Bodungen, Liz Felter. 2021 Guidelines for Operation and Usage of County Kitchens in the State of Florida. EDIS. 2021; 2021 (1):1.

Chicago/Turabian Style

Amarat Simonne; Tim Wilson; Geralyn Sachs; Chris Hilliard; Steven Von Bodungen; Liz Felter. 2021. "2021 Guidelines for Operation and Usage of County Kitchens in the State of Florida." EDIS 2021, no. 1: 1.

Journal article
Published: 16 December 2020 in TURKISH JOURNAL OF CHEMISTRY
Reads 0
Downloads 0

The aim of the study was to investigate the effect of pH on the lipid oxidation of red onion skin extracts (ROSEs) treated with washed tilapia muscle model systems (WTMS). Minced and buffered washed samples were prepared at pH 6.3 and 6.8. The WTMS were treated with2 different concentrations of red onion skin prior to storage for 5 days. Lipid oxidation was investigated via peroxide values (PVs), thiobarbituric acid reactive substances (TBARS), and the formation of volatile compounds. Fatty acid profiles of the samples were also identified. The ROSEs were able to significantly suppress the PV (~71%) and TBARS (~42%) formation. Hexanal and octanal formations in the WTMS were relatively less in the ROSE-treated samples. The WTMS samples prepared at pH 6.3 were more vulnerable to lipid oxidation than those prepared at pH 6.8. Red onion skin polyphenols may increase the lag phase of lipid oxidation, depending on pH levels, resulting in the shelf life extension of raw fish.

ACS Style

Senem Güner; Yavuz Yağiz; Zeynal Topalcengiz; Hordur G. Kristinsson; George Baker; Paul Sarnoski; Bruce A. Welt; Amarat Simonne; Maurice R. Marshall. Effect of pH on lipid oxidation of red onion skin extracts treated with washed tilapia (Oreochromisniloticus) muscle model systems. TURKISH JOURNAL OF CHEMISTRY 2020, 44, 1528 -1538.

AMA Style

Senem Güner, Yavuz Yağiz, Zeynal Topalcengiz, Hordur G. Kristinsson, George Baker, Paul Sarnoski, Bruce A. Welt, Amarat Simonne, Maurice R. Marshall. Effect of pH on lipid oxidation of red onion skin extracts treated with washed tilapia (Oreochromisniloticus) muscle model systems. TURKISH JOURNAL OF CHEMISTRY. 2020; 44 (6):1528-1538.

Chicago/Turabian Style

Senem Güner; Yavuz Yağiz; Zeynal Topalcengiz; Hordur G. Kristinsson; George Baker; Paul Sarnoski; Bruce A. Welt; Amarat Simonne; Maurice R. Marshall. 2020. "Effect of pH on lipid oxidation of red onion skin extracts treated with washed tilapia (Oreochromisniloticus) muscle model systems." TURKISH JOURNAL OF CHEMISTRY 44, no. 6: 1528-1538.

Research article
Published: 18 September 2020 in Journal of the Science of Food and Agriculture
Reads 0
Downloads 0

BACKGROUND Reducing the negative effects of chilling injury (CI) in tomatoes after harvest is essential to assure good quality and to minimize losses. CI is a postharvest disorder associated with the generation of reactive oxygen species (ROS) in the fruit. Therefore, antioxidant accumulation can counteract ROS, alleviating CI symptoms. In this sense, it has been proven that a brief hot‐water (HW) immersion promotes the synthesis of antioxidants. RESULTS A HW treatment at 52 °C for 5 min significantly reduced chilling‐associated decay, from 66.7% to 17.2% in breaker turning (BT) and from 55.8% to 9.8% in mature green (MG) ‘BHN‐602’ tomatoes stored at 5 °C for 2 weeks and from 26.7% to 6.7% in BT tomatoes stored at 5 °C for 1 week. Also the HW treatment significantly increased lycopene content by 17% in BT tomatoes stored at 5 °C for 2 weeks, and ascorbic acid by 11%, lipophilic phenolics by 18%, and total phenolics by 6.5% in BT tomatoes stored at 12.5 °C for 1 week. Despite the increase of antioxidants, the HW treatment did not enhance the sensory aromatic profile, color and antioxidant capacity. Interestingly, HW treatment reduced ripening time by 3 d in MG tomatoes stored at 5 °C for 2 weeks or at 12.5 °C for 1 week. CONCLUSION The HW treatment applied to MG or BT ‘BHN‐602’ tomatoes can alleviate the development of some CI symptoms; particularly decay, possibly by increasing antioxidants that scavenge ROS. This article is protected by copyright. All rights reserved.

ACS Style

Francisco E. Loayza; Jeffrey K. Brecht; Amarat Simonne; Anne Plotto; Elizabeth A. Baldwin; Jinhe Bai; Elena Lon Kan. A brief hot‐water treatment alleviates chilling injury symptoms in fresh tomatoes. Journal of the Science of Food and Agriculture 2020, 101, 54 -64.

AMA Style

Francisco E. Loayza, Jeffrey K. Brecht, Amarat Simonne, Anne Plotto, Elizabeth A. Baldwin, Jinhe Bai, Elena Lon Kan. A brief hot‐water treatment alleviates chilling injury symptoms in fresh tomatoes. Journal of the Science of Food and Agriculture. 2020; 101 (1):54-64.

Chicago/Turabian Style

Francisco E. Loayza; Jeffrey K. Brecht; Amarat Simonne; Anne Plotto; Elizabeth A. Baldwin; Jinhe Bai; Elena Lon Kan. 2020. "A brief hot‐water treatment alleviates chilling injury symptoms in fresh tomatoes." Journal of the Science of Food and Agriculture 101, no. 1: 54-64.

Journal article
Published: 23 August 2020 in Postharvest Biology and Technology
Reads 0
Downloads 0

Controlled postharvest stresses were used to induce the synthesis of antioxidants in tomato fruit. In this study, a hot-water (HW) treatment of 52 °C for 5 min promoted higher total oxygen radical absorbance capacity (ORAC) compared to fruit immersed in 25 °C water for 5 min. Whereas, ethylene treatment at high temperature, particularly at 35 °C for 24, 48 or 72 h, induced higher content of total phenolics and ferric reducing ability of plasma (FRAP) than fruit treated with ethylene at 20 or 30 °C. In combination, there was synergy between the treatments, and this was most notable by the increase of total phenolics in HW-treated tomatoes exposed to ethylene at 35 °C for 24, 48 or 72 h. There was also a significant increase of total ORAC in HW-treated fruit exposed to ethylene at 30 °C for 72 h or 35 °C for 24, 48 or 72 h. This increase in antioxidant capacity was observed in the hydrophilic fraction of HW-treated fruit exposed to ethylene at 30 °C for 72 h or 35 °C for 24 or 48 h and in the lipophilic fraction of HW-treated tomatoes exposed to ethylene at 35 °C for 24, 48 or 72 h. Moreover, The HW-treatment especially maintained the level of total carotenoids and ascorbic acid when exposed to ethylene at 30 °C for 72 h or 35 °C for 48 or 72 h. Nevertheless, the high temperature ethylene treatment reduced the a* value of tomato peel regardless of the application of HW treatment. In conclusion, application of a HW treatment of 52 °C for 5 min followed by exposure to ethylene at 35 °C for 48 h was most effective in synergistically improving the antioxidant capacity and composition of tomatoes without severely impairing color development.

ACS Style

Francisco E. Loayza; Jeffrey K. Brecht; Amarat Simonne; Anne Plotto; Elizabeth A. Baldwin; Jinhe Bai; Elena Lon Kan. Synergy between hot water treatment and high temperature ethylene treatment in promoting antioxidants in mature-green tomatoes. Postharvest Biology and Technology 2020, 170, 111314 .

AMA Style

Francisco E. Loayza, Jeffrey K. Brecht, Amarat Simonne, Anne Plotto, Elizabeth A. Baldwin, Jinhe Bai, Elena Lon Kan. Synergy between hot water treatment and high temperature ethylene treatment in promoting antioxidants in mature-green tomatoes. Postharvest Biology and Technology. 2020; 170 ():111314.

Chicago/Turabian Style

Francisco E. Loayza; Jeffrey K. Brecht; Amarat Simonne; Anne Plotto; Elizabeth A. Baldwin; Jinhe Bai; Elena Lon Kan. 2020. "Synergy between hot water treatment and high temperature ethylene treatment in promoting antioxidants in mature-green tomatoes." Postharvest Biology and Technology 170, no. : 111314.

Journal article
Published: 10 December 2019 in Postharvest Biology and Technology
Reads 0
Downloads 0

Plants are constantly exposed to abiotic and biotic stresses, inducing the generation of reactive oxygen species (ROS). In response, the synthesis of antioxidants is upregulated to neutralize the deteriorating effects of ROS. We investigated whether promoting this response could enhance the nutritional and sensory quality of tomatoes. In preliminary experiments, mature green tomatoes were immersed in hot water (HW) at 50 °C for 5 min, 52 °C for 5 min, or 54 °C for 2.5 min (25 °C water for 5 min as control); subsequent experiments utilized 52 °C for 5 min. Following those treatments, we evaluated the changes in color, texture, soluble solids, titratable acidity, and the antioxidant system of the fruit during ripening at 20 °C and 85–90 % relative humidity. The HW treatment of 52 °C for 5 min promoted higher accumulation of carotenoids and lipophilic phenolics, resulting in greater color development and slightly higher antioxidant potential, but did not otherwise affect the composition of ripe fruit; the tomatoes ripened normally after HW immersion, with no firmness differences, but were darker red and less yellow-orange with higher antioxidant potential. Furthermore, we observed that the beneficial effects were more noticeable at early stages of ripening, even in varieties that did not exhibit major differences after reaching full ripeness. In this sense, we found that ‘Florida 47’ and ‘Security 28’ tomatoes have a limited response to HW treatment compared with ‘Soraya’ and especially ‘Tasti Lee’ tomatoes, indicating that there might be genetic constraints on the response in the former varieties. The beneficial effect of immersing the tomatoes in HW was proportional to the heat penetration profile inside the fruit; for example, the 52 °C for 5 min treatment increased the temperature up to 45 °C in the peripheral tissues 4 mm below the fruit surface where the content of carotenoids and lipophilic phenolic compounds was mainly increased; whereas, the tissue temperature was 35 °C at the center of the tomato, where we did not observe any change in composition. In conclusion, the HW immersion used in this research promoted the synthesis of lipophilic antioxidants such as carotenoids in tomato fruit, enhancing red color development and antioxidant potential.

ACS Style

Francisco E. Loayza; Jeffrey K. Brecht; Amarat Simonne; Anne Plotto; Elizabeth A. Baldwin; Jinhe Bai; Elena Lon Kan. Enhancement of the antioxidant capacity of ripe tomatoes by the application of a hot water treatment at the mature-green stage. Postharvest Biology and Technology 2019, 161, 111054 .

AMA Style

Francisco E. Loayza, Jeffrey K. Brecht, Amarat Simonne, Anne Plotto, Elizabeth A. Baldwin, Jinhe Bai, Elena Lon Kan. Enhancement of the antioxidant capacity of ripe tomatoes by the application of a hot water treatment at the mature-green stage. Postharvest Biology and Technology. 2019; 161 ():111054.

Chicago/Turabian Style

Francisco E. Loayza; Jeffrey K. Brecht; Amarat Simonne; Anne Plotto; Elizabeth A. Baldwin; Jinhe Bai; Elena Lon Kan. 2019. "Enhancement of the antioxidant capacity of ripe tomatoes by the application of a hot water treatment at the mature-green stage." Postharvest Biology and Technology 161, no. : 111054.

Original article
Published: 07 May 2019 in Journal of Food Processing and Preservation
Reads 0
Downloads 0

Phenolic compounds from grape waste have been used for researches as an alternative for food processing. In this context, the aim of this study was to evaluate the influence of skin and seed Muscadine grape extracts from viticulture waste over bacterial growth, antioxidant activity, and color on Atlantic salmon fillet. Total phenolic content and antioxidant capacity were evaluated by Folin–Ciocalteu and DPPH assays. Samples were analyzed by mesophilic count; pH, peroxide value and TBARS; and color parameters. It was observed that there is an influence over lag phase on bacterial growth. Primary oxidation was reduced (p < 0.05) on samples treated with seed extract. Treatments with skin extract suggested (p > 0.05) that astaxanthin was more effective on antioxidant activity. Samples treated with skin extract showed a significant difference (p < 0.05) on L*, a*, and b* values. Skin and seed extracts applicability showed to be an interesting alternative for food industries to synthetic antimicrobial and antioxidants. Practical applications Several thousand tons of waste are produced every year by viniculture, increasing the environmental situation. This study can contribute to reduce the problem and improve the fish quality for using immersion of polyphenol solution under fillet, which can be an interesting alternative for fishery industry.

ACS Style

Julia Siqueira Simoes; Eliane Teixeira Mársico; Maurice R. Marshall; Amarat Simonne; Yavuz Yagiz; Changmou Xu; Wei‐Yea Hsu; Roberta De Oliveira Resende Ribeiro; Carlos Adam Conte‐Junior. Applications of extracts from skin and seed muscadine grape ( Vitis rotundifolia Michx.) waste on bacterial growth, autoxidation, and color in atlantic salmon ( Salmo salar L.). Journal of Food Processing and Preservation 2019, 43, 1 .

AMA Style

Julia Siqueira Simoes, Eliane Teixeira Mársico, Maurice R. Marshall, Amarat Simonne, Yavuz Yagiz, Changmou Xu, Wei‐Yea Hsu, Roberta De Oliveira Resende Ribeiro, Carlos Adam Conte‐Junior. Applications of extracts from skin and seed muscadine grape ( Vitis rotundifolia Michx.) waste on bacterial growth, autoxidation, and color in atlantic salmon ( Salmo salar L.). Journal of Food Processing and Preservation. 2019; 43 (7):1.

Chicago/Turabian Style

Julia Siqueira Simoes; Eliane Teixeira Mársico; Maurice R. Marshall; Amarat Simonne; Yavuz Yagiz; Changmou Xu; Wei‐Yea Hsu; Roberta De Oliveira Resende Ribeiro; Carlos Adam Conte‐Junior. 2019. "Applications of extracts from skin and seed muscadine grape ( Vitis rotundifolia Michx.) waste on bacterial growth, autoxidation, and color in atlantic salmon ( Salmo salar L.)." Journal of Food Processing and Preservation 43, no. 7: 1.

Journal article
Published: 27 November 2018 in EDIS
Reads 0
Downloads 0

Lactose intolerance is a condition that occurs when people cannot effectively digest lactose. Lactose intolerance is often related to our age and genetic origin and the majority of the world’s population with Asian or African origins is lactose intolerant.Managing lactose intolerance and malabsorption depends on the intensity and severity of symptoms. Treatments include reducing or eliminating lactose-containing foods (dairy), replacing lactose-containing foods with other foods containing similar nutrients, and using lactase supplements or similar products. This publication will provide information and guidance for consumers so that they may find the right information for their situation.

ACS Style

Matt Krug; Amarat Simonne. Lactose Intolerance: What Consumers Need to Know. EDIS 2018, 2018, 1 .

AMA Style

Matt Krug, Amarat Simonne. Lactose Intolerance: What Consumers Need to Know. EDIS. 2018; 2018 (6):1.

Chicago/Turabian Style

Matt Krug; Amarat Simonne. 2018. "Lactose Intolerance: What Consumers Need to Know." EDIS 2018, no. 6: 1.

Journal article
Published: 01 October 2018 in Food Control
Reads 0
Downloads 0

The number of farmers’ markets in the U.S. has increased with the consumer demand for locally grown fresh produce. The popularity of farmer’ markets, however, also raises concern for safety of food sold at these markets. The objective of this study was to analyze the microbial quality of fresh produce from farmers’ markets and compare it with the quality of produce from traditional retail markets. Between July 2016 and April 2017, 401 fresh produce samples, including 301 samples from farmers’ markers and 100 from supermarkets, were collected from 9 farmers’ markets and 12 supermarkets in North and Central Florida. Four commodities (tomatoes, leafy greens, berries and spinach) were purchased and analyzed for counts of total coliforms and generic Escherichia coli as well as the presence of foodborne pathogens including Salmonella, Listeria monocytogenes, and E. coli O157:H7, using 3M E. coli/Coliform Count plates and real-time PCR, respectively. Total coliform prevalence was 50.8% (153 of 301) and 34% (34 of 100) in farmers’ market and supermarket produce, respectively. Total coliform counts of farmers’ market leafy greens (2.3 log CFU/g) and spinach (2.4 log CFU/g) were significantly higher (P < 0.05) than their supermarket counterparts (1.1 log CFU/g and 0.70 log CFU/g, respectively). Generic E. coli was detected in 2.3% (7 of 301) of farmers’ market produce, and none in supermarket samples. Of farmers’ market-collected samples, generic E. coli was detected in 5.8% of spinach, 2.6% of leafy greens and 2.2% of tomatoes, and, on average, was detected at low levels (<1 log CFU/g). L. monocytogenes was detected in 3.9% (2 of 52) and 2.6% (2 of 77) of farmers’ market spinach and leafy greens, respectively. No supermarket samples were positive for L. monocytogenes. One farmers’ market tomato and one supermarket berry sample were positive for Salmonella. No E. coli O157:H7 was detected in this study. The occurrence of L. monocytogenes and higher prevalence of coliform indicates the need for improved monitoring of fresh produce from farmers’ markets and public education for the importance of washing produce before consumption.

ACS Style

Lisa Roth; Amarat Simonne; Lisa House; Soohyoun Ahn. Microbiological analysis of fresh produce sold at Florida farmers’ markets. Food Control 2018, 92, 444 -449.

AMA Style

Lisa Roth, Amarat Simonne, Lisa House, Soohyoun Ahn. Microbiological analysis of fresh produce sold at Florida farmers’ markets. Food Control. 2018; 92 ():444-449.

Chicago/Turabian Style

Lisa Roth; Amarat Simonne; Lisa House; Soohyoun Ahn. 2018. "Microbiological analysis of fresh produce sold at Florida farmers’ markets." Food Control 92, no. : 444-449.

Journal article
Published: 01 September 2018 in Acta Horticulturae
Reads 0
Downloads 0
ACS Style

E. Simonne; Amarat Simonne; J.K. Brecht; Amy Harder. Beyond the science: professional competencies for the business of research, teaching and extension/outreach in postharvest today. Acta Horticulturae 2018, 433 -440.

AMA Style

E. Simonne, Amarat Simonne, J.K. Brecht, Amy Harder. Beyond the science: professional competencies for the business of research, teaching and extension/outreach in postharvest today. Acta Horticulturae. 2018; (1213):433-440.

Chicago/Turabian Style

E. Simonne; Amarat Simonne; J.K. Brecht; Amy Harder. 2018. "Beyond the science: professional competencies for the business of research, teaching and extension/outreach in postharvest today." Acta Horticulturae , no. 1213: 433-440.

Journal article
Published: 01 September 2018 in Acta Horticulturae
Reads 0
Downloads 0
ACS Style

M. Daniels; Amarat Simonne; S. Jensen; D. Diehl; K.P. Shelnutt; C. Bruhn; J.K. Brecht; A.F. Wysocki; R. Cook; E. Mitcham. Consumer perceptions of quality and price of high-value specialty crops in supermarkets in the United States: lessons for producers, handlers and educators. Acta Horticulturae 2018, 21 -30.

AMA Style

M. Daniels, Amarat Simonne, S. Jensen, D. Diehl, K.P. Shelnutt, C. Bruhn, J.K. Brecht, A.F. Wysocki, R. Cook, E. Mitcham. Consumer perceptions of quality and price of high-value specialty crops in supermarkets in the United States: lessons for producers, handlers and educators. Acta Horticulturae. 2018; (1213):21-30.

Chicago/Turabian Style

M. Daniels; Amarat Simonne; S. Jensen; D. Diehl; K.P. Shelnutt; C. Bruhn; J.K. Brecht; A.F. Wysocki; R. Cook; E. Mitcham. 2018. "Consumer perceptions of quality and price of high-value specialty crops in supermarkets in the United States: lessons for producers, handlers and educators." Acta Horticulturae , no. 1213: 21-30.

Journal article
Published: 01 July 2018 in Food Chemistry
Reads 0
Downloads 0

Previous studies of galangal (Alpinia galangal) have focussed mostly on rhizomes but seldom on flowers. A comprehensive look at galangal flowers could reveal additional benefits. The chemical composition of galangal flowers was significantly (p<0.05) different from that of galangal rhizome. Pentadecane and α-humulene were identified as major compounds of galangal flower essential oil. 1'-acetoxyeugenol acetate was identified as the highest compound in flowers and exhibited the strongest antimicrobial activity among all fractions, with MIC50 values of 34 μg/ml against Staphylococcus aureus and 68 μg/ml against Listeria monocytogenes. Galangal flowers had a 3-fold higher total phenols content than had rhizomes (10.5 vs. 3.33 mg GAE/g powder). The antioxidant activities of different flower fractions varied from 2 to 4.45 mmol trolox/g phenolics. These findings suggest that antimicrobial and antioxidant agents extracted from galangal flowers could potentially be utilized as natural food preservatives or as therapeutic agents.

ACS Style

Xixuan Tang; Changmou Xu; Yavuz Yagiz; Amarat Simonne; Maurice R. Marshall. Phytochemical profiles, and antimicrobial and antioxidant activities of greater galangal [Alpinia galanga (Linn.) Swartz.] flowers. Food Chemistry 2018, 255, 300 -308.

AMA Style

Xixuan Tang, Changmou Xu, Yavuz Yagiz, Amarat Simonne, Maurice R. Marshall. Phytochemical profiles, and antimicrobial and antioxidant activities of greater galangal [Alpinia galanga (Linn.) Swartz.] flowers. Food Chemistry. 2018; 255 ():300-308.

Chicago/Turabian Style

Xixuan Tang; Changmou Xu; Yavuz Yagiz; Amarat Simonne; Maurice R. Marshall. 2018. "Phytochemical profiles, and antimicrobial and antioxidant activities of greater galangal [Alpinia galanga (Linn.) Swartz.] flowers." Food Chemistry 255, no. : 300-308.

Journal article
Published: 01 July 2018 in Food Control
Reads 0
Downloads 0

Peanut-enriched flour is a common weaning food for infants in Tanzania because of its high protein content. Studies have revealed that peanuts in Tanzania are often contaminated with aflatoxin in ranges from 10.3 to 40.3 μg/kg (the maximum acceptable level = 10 μg/kg for total aflatoxins). The objective of this study was to determine the level of aflatoxins in peanut-enriched flours from selected markets in Tanzania. Peanut-enriched flour samples (n = 65, 17 manufacturers) from six regions of Tanzania (Arusha, Dar es Salaam, Dodoma, Iringa, Kilimanjaro, and Morogoro) were collected and analyzed for aflatoxin B1, B2, G1, G2, and total aflatoxin using reverse-phase High Performance Liquid Chromatography (HPLC) and post-column derivatization. Aflatoxins B1, B2, G1, and G2 were present in all samples from all regions and from all manufacturers, though levels were significantly higher in samples from Arusha than from other regions (p<0.05). Seventy-one percent (71%) of samples had total aflatoxins above the acceptable levels of 10 μg/kg. Mean values of Aflatoxin B1, B2, G1, G2, and total aflatoxin levels were not affected (p<0.05) by type of packaging material. Manufacturers and consumers need education about the sources and effects of aflatoxins and how to prevent aflatoxin contamination.

ACS Style

G.D. Kuhumba; Amarat Simonne; J.K. Mugula. Evaluation of aflatoxins in peanut-enriched complementary flours from selected urban markets in Tanzania. Food Control 2018, 89, 196 -202.

AMA Style

G.D. Kuhumba, Amarat Simonne, J.K. Mugula. Evaluation of aflatoxins in peanut-enriched complementary flours from selected urban markets in Tanzania. Food Control. 2018; 89 ():196-202.

Chicago/Turabian Style

G.D. Kuhumba; Amarat Simonne; J.K. Mugula. 2018. "Evaluation of aflatoxins in peanut-enriched complementary flours from selected urban markets in Tanzania." Food Control 89, no. : 196-202.

Journal article
Published: 13 March 2018 in EDIS
Reads 0
Downloads 0

One in five US households cans fruits or vegetables in a home kitchen. If your household is one of them, you may want to know the full cost of the activity or how much money you are saving by doing it yourself. This 10-page fact sheet written by Kevin R. Athearn, Amarat Simonne, and Soohyoun Ahn and published by the UF/IFAS Food and Resource Economics Department presents a template designed to assist you in estimating the cost and potential returns from canning food at home. http://edis.ifas.ufl.edu/fe1034

ACS Style

Kevin Athearn; Amarat Simonne; Soohyoun Ahn. Budget Template for Home Canning. EDIS 2018, 2018, 1 .

AMA Style

Kevin Athearn, Amarat Simonne, Soohyoun Ahn. Budget Template for Home Canning. EDIS. 2018; 2018 (2):1.

Chicago/Turabian Style

Kevin Athearn; Amarat Simonne; Soohyoun Ahn. 2018. "Budget Template for Home Canning." EDIS 2018, no. 2: 1.

Journal article
Published: 04 January 2018 in EDIS
Reads 0
Downloads 0

Healthcare-associated infections are infections that patients can get while receiving medical treatment in a healthcare facility. One opportunistic pathogen, Clostridium difficile, has been getting more attention in recent years because of its association with antibiotic use and a high death rate among the elderly. This 7-page factsheet will provide an overview of Clostridium difficile infection (CDI) with a focus on healthcare-associated infections. Written by Soohyoun Ahn and Amarat H. Simonne and published by the UF/IFAS Department of Food Science and Human Nutrition, January 2018. http://edis.ifas.ufl.edu/fs253

ACS Style

Soohyoun Ahn; Amarat Simonne. Clostridium difficile: An Important Opportunistic Pathogen in Healthcare-Associated Infections. EDIS 2018, 2018, 1 .

AMA Style

Soohyoun Ahn, Amarat Simonne. Clostridium difficile: An Important Opportunistic Pathogen in Healthcare-Associated Infections. EDIS. 2018; 2018 (1):1.

Chicago/Turabian Style

Soohyoun Ahn; Amarat Simonne. 2018. "Clostridium difficile: An Important Opportunistic Pathogen in Healthcare-Associated Infections." EDIS 2018, no. 1: 1.

Journal article
Published: 04 January 2018 in EDIS
Reads 0
Downloads 0

This 4-page fact sheet is a major revision that discusses the background, availability, selection, ripening, storage, uses, yield, nutritive value, and basic, safe preparation of the avocado. The document also contains several avocado-based recipes. Written by Linda B. Bobroff and Amy Simonne, and published by the UF/IFAS Department of Family, Youth and Community Sciences, revised January 2018. http://edis.ifas.ufl.edu/he606

ACS Style

Linda B Bobroff; Amy Simonne. South Florida Tropicals: Avocado. EDIS 2018, 2018, 1 .

AMA Style

Linda B Bobroff, Amy Simonne. South Florida Tropicals: Avocado. EDIS. 2018; 2018 (1):1.

Chicago/Turabian Style

Linda B Bobroff; Amy Simonne. 2018. "South Florida Tropicals: Avocado." EDIS 2018, no. 1: 1.

Journal article
Published: 01 January 2017 in Food Chemistry
Reads 0
Downloads 0

Fifty-eight muscadine grape varieties were evaluated for their fruit quality, nutraceutical, and antimicrobial properties during two growing seasons (2012 vs. 2013). Fruit quality was significantly different among muscadine grape varieties, with weight ranged from 2.93 to 22.32g, pH from 3.01 to 3.84, titratable acidity from 0.27% to 0.83%, and °Brix from 10.92 to 23.91. Total phenols for different muscadine juices varied from 0.26 to 1.28mgGA/mL, skins from 10.13 to 30.02mgGA/g DM, and seeds from 22.47 to 72.01mgGA/g DM. Accordingly, the antioxidant activity of grape juices varied from 0.97 to 6.78mmolTrolox/mL, skins from 83.59 to 221.20μmolTrolox/g DM, and seeds from 178.22 to 619.73μmolTrolox/g DM. Study demonstratedgrape seed polyphenols (MIC 54.8-60.1μg/ml) showed stronger antimicrobial activity against S. aureus than skin polyphenols (MIC 70.7-80.2μg/ml). This information could be a valuable asset in the research and extension of muscadine grapes.

ACS Style

Changmou Xu; Yavuz Yagiz; Lu Zhao; Amarat Simonne; Jiang Lu; Maurice R. Marshall. Fruit quality, nutraceutical and antimicrobial properties of 58 muscadine grape varieties (Vitis rotundifolia Michx.) grown in United States. Food Chemistry 2017, 215, 149 -156.

AMA Style

Changmou Xu, Yavuz Yagiz, Lu Zhao, Amarat Simonne, Jiang Lu, Maurice R. Marshall. Fruit quality, nutraceutical and antimicrobial properties of 58 muscadine grape varieties (Vitis rotundifolia Michx.) grown in United States. Food Chemistry. 2017; 215 ():149-156.

Chicago/Turabian Style

Changmou Xu; Yavuz Yagiz; Lu Zhao; Amarat Simonne; Jiang Lu; Maurice R. Marshall. 2017. "Fruit quality, nutraceutical and antimicrobial properties of 58 muscadine grape varieties (Vitis rotundifolia Michx.) grown in United States." Food Chemistry 215, no. : 149-156.

Journal article
Published: 25 December 2016 in Journal of Medical Entomology
Reads 0
Downloads 0

Efficient detection of enterohemorrhagic Escherichia coli O157:H7 is important to monitor the safety of food products obtained from cattle, and it has been primarily accomplished by analyzing manure samples by selective cultivation techniques, PCR, and ELISA. As each technique suffers from different biases, there may be value in using multiple methods and samples to increase detection efficiency. Difficulties associated with cattle manure sampling can be circumvented by isolation of E. coli O157:H7 from house flies, Musca domestica (L.), which present as an important vector for spreading diseases. Thus, isolation of pathogens directly from house flies provides information about the potential human health impact that house fly dispersal can have because of pathogen distribution. House flies can disperse from dairy farms, where E. coli O157:H7 endemically thrive in cattle, to restaurants where food is prepared and served. Here, we report that detecting E. coli O157:H7 in house flies was 2.7 times more frequent than in manure from nearby dairy farms. Flies appear to offer a promising alternative in efforts to detect E. coli O157:H7 in dairy farms, restaurants, processing plants, and other establishments. La detección de Escherichia coli O157:H7 en las lecherías es importante para mejorar la seguridad de los productos lácteos, y se ha llevado a cabo principalmente mediante el aislamiento de las bacterias a partir de las muestras de estiércol. Sin embargo, los componentes biliares presentes en el estiércol complica la identificación genética utilizando la técnica del PCR, y el aislamiento microbiológico se dificulta por la presencia de bacterias competidoras que comparten características microbiológicas similares. El aislamiento de E. coli O157:H7 a partir de la mosca doméstica evita las dificultades asociadas con el estiércol del ganado. El aislamiento de patógenos a partir de las moscas domésticas proporciona información adicional sobre el potencial impacto epidemiológico de la dispersión de la mosca doméstica en la distribución de patógenos, ya que las moscas domésticas se dispersan desde las lecherías donde la E. coli O157:H7 existe en forma endémica en el ganado. En este estudio, se encontró que las moscas domésticas son 2,6 veces más sensibles para la detección de E. coli O157:H7 en las lecherías. Las moscas son más fáciles de capturar y manejar que el estiércol, y deberían ser utilizadas en cualquier ensayo para detectar E. coli O157:H7 en las lecherías y otros establecimientos.

ACS Style

Roxanne G. Burrus; Jerome A. Hogsette; Phillip E. Kaufman; James E. Maruniak; Amy H. Simonne; Volker Mai. Prevalence ofEscherichia coliO157:H7 From House Flies (Diptera: Muscidae) and Dairy Samples in North Central Florida1. Journal of Medical Entomology 2016, 54, tjw205 -741.

AMA Style

Roxanne G. Burrus, Jerome A. Hogsette, Phillip E. Kaufman, James E. Maruniak, Amy H. Simonne, Volker Mai. Prevalence ofEscherichia coliO157:H7 From House Flies (Diptera: Muscidae) and Dairy Samples in North Central Florida1. Journal of Medical Entomology. 2016; 54 (3):tjw205-741.

Chicago/Turabian Style

Roxanne G. Burrus; Jerome A. Hogsette; Phillip E. Kaufman; James E. Maruniak; Amy H. Simonne; Volker Mai. 2016. "Prevalence ofEscherichia coliO157:H7 From House Flies (Diptera: Muscidae) and Dairy Samples in North Central Florida1." Journal of Medical Entomology 54, no. 3: tjw205-741.

Journal article
Published: 01 December 2016 in HortScience
Reads 0
Downloads 0

In this study, the effects of grafting with interspecific hybrid rootstocks on field-grown tomato fruit quality were evaluated over a 2-year period. Fruit quality attributes from determinate ‘Florida 47’ tomato plants grafted onto either ‘Beaufort’ or ‘Multifort’ rootstocks were compared with those from non- and self-grafted controls. Grafted plants had higher fruit yields than non- and self-grafted plants, and increased production of marketable fruit by ≈41%. The increased yield was accompanied by few major differences in nutritional quality attributes measured for these fruit. Although grafting with the interspecific rootstocks led to consistently small, but significant increases of fruit moisture (≈0.6%), flavor attributes such as total titratable acidity (TTA) and the ratio of soluble solids content (SSC) to TTA were not significantly altered. Among the antioxidants evaluated, ascorbic acid concentration was reduced by 22% in fruit from grafted plants, but significant effects were not evident for either total phenolics or antioxidant capacity as assayed by oxygen radical absorbance capacity (ORAC). Levels of carotenoids (lycopene, β-carotene, and lutein) were similar in fruit from grafted plants with hybrid rootstocks compared with non- and self-grafted controls. Overall, the seasonal differences outweighed the grafting effects on fruit quality attributes. This study showed that grafting with interspecific hybrid rootstocks could be an effective horticultural technique for enhancing fruit yield of tomato plants. Despite the modest reduction in ascorbic acid content associated with the use of these rootstocks, grafting did not cause major negative impacts on fruit composition or nutritional quality of fresh-market tomatoes.

ACS Style

Desire Djidonou; Amarat Simonne; Karen E. Koch; Jeffrey K. Brecht; Xin Zhao. Nutritional Quality of Field-grown Tomato Fruit as Affected by Grafting with Interspecific Hybrid Rootstocks. HortScience 2016, 51, 1618 -1624.

AMA Style

Desire Djidonou, Amarat Simonne, Karen E. Koch, Jeffrey K. Brecht, Xin Zhao. Nutritional Quality of Field-grown Tomato Fruit as Affected by Grafting with Interspecific Hybrid Rootstocks. HortScience. 2016; 51 (12):1618-1624.

Chicago/Turabian Style

Desire Djidonou; Amarat Simonne; Karen E. Koch; Jeffrey K. Brecht; Xin Zhao. 2016. "Nutritional Quality of Field-grown Tomato Fruit as Affected by Grafting with Interspecific Hybrid Rootstocks." HortScience 51, no. 12: 1618-1624.

Journal article
Published: 21 October 2016 in Food Control
Reads 0
Downloads 0

This study sought to determine if there were generational differences in Florida residents’ food safety knowledge and food safety behaviors. A total of 510 Florida residents responded to an online survey and represented five generational categories. A significant association was found between food safety behaviors and generations for disinfecting counters before preparing food; separating raw meat, poultry, and seafood from ready-to-eat products; defrosting frozen foods in the refrigerator or microwave; and looking for expiration dates on food before eating. Millennials or younger, Generation X, and Old Baby Boomers indicated they learned the most about food safety from their parents, while Young Baby Boomers and the Silent Generation and older reported learning the most from television. The Millennials or younger generation were identified as having the least amount of food safety knowledge, but all generations appeared to have gaps in food safety knowledge. Recommendations included non-formal and formal food safety education for all generations, especially those generations raising children. Researchers also recommended tailoring educational efforts to each generations’ preferred method of learning about food safety. Future research should determine the influence of non-formal and formal food safety classes and how individuals’ perceived control over foodborne illnesses affects food safety behaviors.

ACS Style

Arthur Leal; Taylor K. Ruth; Joy N. Rumble; Amarat H. Simonne. Exploring Florida residents’ food safety knowledge and behaviors: A generational comparison. Food Control 2016, 73, 1195 -1202.

AMA Style

Arthur Leal, Taylor K. Ruth, Joy N. Rumble, Amarat H. Simonne. Exploring Florida residents’ food safety knowledge and behaviors: A generational comparison. Food Control. 2016; 73 ():1195-1202.

Chicago/Turabian Style

Arthur Leal; Taylor K. Ruth; Joy N. Rumble; Amarat H. Simonne. 2016. "Exploring Florida residents’ food safety knowledge and behaviors: A generational comparison." Food Control 73, no. : 1195-1202.