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A flavour perspective of Tiepishihu ( Dendrobium officinale) - an emerging food ingredient from popular traditional Chinese medicinal plants: a review. Int J Food Sci Technol 2023; 58:4921-4930. [PMID: 38505827 PMCID: PMC10947447 DOI: 10.1111/ijfs.16608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Accepted: 07/22/2023] [Indexed: 03/21/2024]
Abstract
Many Dendrobium orchid stems are used in Traditional Chinese Medicine (TCM). The most popular and premium species is Dendrobium officinale, and its stem in TCM is called Tiepishihu. Tiepishihu has a sweet flavour and is an ingredient in Chinese tea and desserts. There is no comprehensive understanding of its flavour compounds. It is, therefore, essential to understand compounds responsible for its flavour, and how they are formed. This review assesses twelve diverse studies in Tiepishihu flavour (2013-2022). Thirty aroma compounds were compared - furfural and nonanal were identified as common compounds. Four of seven essential amino acids were taste-active, with lysine being the most potent. Pre-harvest factors such as environment impact specific aroma compounds. Post-harvest processing methods, including drying and grinding, can control Tiepishihu's flavour. Methodological consistency is a challenge, but controlling Tiepishihu's flavour could increase its commercial value as a food ingredient.
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Effect of Drying Kinetics, Volatile Components, Flavor Changes and Final Quality Attributes of Moslae herba during the Hot Air Thin-Layer Drying Process. Molecules 2023; 28:molecules28093898. [PMID: 37175307 PMCID: PMC10179961 DOI: 10.3390/molecules28093898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/30/2023] [Accepted: 05/03/2023] [Indexed: 05/15/2023] Open
Abstract
Moslae herba is considered to be a functional food ingredient or nutraceutical due to its rich bioactive components. The present research was carried out to investigate the effects of different temperatures (40 °C, 50 °C and 60 °C) on the drying characteristics, textural properties, bioactive compounds, flavor changes and final quality attributes of Moslae herba during the hot air-drying process. The results showed that the Midilli model could effectively simulate the drying process of Moslae herba. The effective moisture diffusivity ranged from 3.14 × 10-5 m2/s to 7.39 × 10-5 m2/s, and the activation energy was estimated to be 37.29 kJ/mol. Additionally, scanning electron microscopy (SEM) images of Moslae herba samples showed the shrinkage of the underlying epidermal layers and glandular trichomes. In total, 23 volatile compounds were detected in Moslae herba. Among them, the content of thymol increased from 28.29% in fresh samples to 56.75%, 55.86% and 55.62% in samples dried at temperatures of 40 °C, 50 °C and 60 °C, respectively, while the other two components, p-cymene and γ-terpinene, decreased with an increase in the temperature. Furthermore, both radar fingerprinting and principal component analysis (PCA) of the electronic nose (E-nose) showed that the flavor substances significantly altered during the drying process. Eventually, drying Moslae herba at 60 °C positively affected the retention of total phenolics, total flavonoids and the antioxidant capacity as compared with drying at 40 °C and 50 °C. The overall results elucidated that drying Moslae herba at the temperature of 60 °C efficiently enhanced the final quality by significantly reducing the drying time and maintaining the bioactive compounds.
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Creation of New Oregano Genotypes with Different Terpene Chemotypes via Inter- and Intraspecific Hybridization. Int J Mol Sci 2023; 24:ijms24087320. [PMID: 37108486 PMCID: PMC10138667 DOI: 10.3390/ijms24087320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Revised: 04/05/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
Oregano is a medicinal and aromatic plant of value in the pharmaceutical, food, feed additive, and cosmetic industries. Oregano breeding is still in its infancy compared with traditional crops. In this study, we evaluated the phenotypes of 12 oregano genotypes and generated F1 progenies by hybridization. The density of leaf glandular secretory trichomes and the essential oil yield in the 12 oregano genotypes varied from 97-1017 per cm2 and 0.17-1.67%, respectively. These genotypes were divided into four terpene chemotypes: carvacrol-, thymol-, germacrene D/β-caryophyllene-, and linalool/β-ocimene-type. Based on phenotypic data and considering terpene chemotypes as the main breeding goal, six oregano hybrid combinations were performed. Simple sequence repeat (SSR) markers were developed based on unpublished whole-genome sequencing data of Origanum vulgare, and 64 codominant SSR primers were screened on the parents of the six oregano combinations. These codominant primers were used to determine the authenticity of 40 F1 lines, and 37 true hybrids were identified. These 37 F1 lines were divided into six terpene chemotypes: sabinene-, β-ocimene-, γ-terpinene-, thymol-, carvacrol-, and p-cymene-type, four of which (sabinene-, β-ocimene-, γ-terpinene-, and p-cymene-type) were novel (i.e., different from the chemotypes of parents). The terpene contents of 18 of the 37 F1 lines were higher than those of their parents. The above results lay a strong foundation for the creating of new germplasm resources, constructing of genetic linkage map, and mapping quantitative trait loci (QTLs) of key horticultural traits, and provide insights into the mechanism of terpenoid biosynthesis in oregano.
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Application of edible coating pretreatment before drying to prevent loss of plant essential oil: A case study of Zanthoxylum schinifolium fruits. Food Chem 2022; 389:132828. [PMID: 35537359 DOI: 10.1016/j.foodchem.2022.132828] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 03/24/2022] [Accepted: 03/25/2022] [Indexed: 11/04/2022]
Abstract
In this study, a novel use of edible coating pretreatment before convective hot-air drying to prevent the loss of essential oil (EO) in natural aromatic plant materials was successfully conducted on Zanthoxylum schinifolium fruits. The sodium carboxymethyl cellulose (CMC) aqueous solution was used as the coating material and the effects of its different concentration of 0-2.5% (w/v) on the drying kinetics, total EO content, EO composition and micromorphology of oil chamber were studied. Results showed that increasing concentration of CMC solution significantly increased the total EO retention (p < 0.05) and restricted the change in EO composition. Moreover, the highest CMC solution concentration gave 100% total EO retention, and meanwhile increased the drying time only by 45 min. Therefore, the application of edible coating pretreatment before drying presents a promising method to achieve excellent retention of plant EO.
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Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying. Foods 2022; 11:foods11182862. [PMID: 36140987 PMCID: PMC9498367 DOI: 10.3390/foods11182862] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/06/2022] [Accepted: 09/10/2022] [Indexed: 11/26/2022] Open
Abstract
Lemon juice vesicles have abundant flavor components that can undergo complex changes during drying. Three drying methods, including integrated freeze-drying (IFD), conventional freeze-drying (CFD), and hot-air drying (AD), were studied to determine their effects on the dynamic changes in the flavor compounds in lemon juice vesicles. Compared with the fresh samples, the final dried samples that underwent IFD, CFD, and AD lost seven, seven, and six volatile flavor compounds and three, four, and five amino acids, respectively; the order of the loss ratios with respect to the volatile compound content was: 82.73% in CFD > 71.22% in IFD > 28.78% in AD. AD resulted in the highest total amino acid content (10.83 ± 0.20 mg/g), which was 1.39 and 5.54 mg/g higher than that of IFD and CFD, respectively; CFD resulted in the highest total organic acid content (45.94 ± 0.34 mg/g), which was 8.01 and 7.87 mg/g higher than that of IFD and AD, respectively; and AD contributed to the highest total soluble sugars (17.12 ± 0.20 mg/g), which was 1.24 and 1.49 mg/g higher than that of IFD and CFD, respectively. A correlation analysis demonstrated that most of the amino acids and the soluble sugars were closely related to the profiles of the volatile compounds in the lemon juice vesicles during drying.
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Mentha piperita as a promising feed additive used to protect liver, bone, and meat of Japanese quail against aflatoxin B 1. Trop Anim Health Prod 2022; 54:254. [PMID: 35947246 DOI: 10.1007/s11250-022-03257-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Accepted: 07/29/2022] [Indexed: 10/15/2022]
Abstract
The present study was conducted to evaluate aflatoxin B1 (AFB1) detoxification effects of some medicinal plants under both in vitro and in vivo. The in vitro experiment was performed with 25 treatments in 5 replications. The samples of medicinal plants were incubated with AFB1 for 72 h, and the toxin residual in the supernatant was determined. The highest aflatoxin elimination was found to be related to peppermint (81%). Thereafter, in vivo experiment was conducted to investigate the effects of peppermint dried leaves, essential oil, and menthol on liver, bone, and meat, as well as the performance of growing Japanese quail fed diet contaminated with AFB1. A total of 640 7-day-old Japanese quails were assigned using a completely randomized design as 2 × 4 factorial arrangement with two levels of AFB1 (including 0 and 2.5 mg/kg diet) and four treatments (including no additive; peppermint powder, 20 g/kg; peppermint essential oil, 800 mg/kg; and menthol powder, 400 mg/kg). Those birds fed AFB1-contaminated diet with no additives showed the worst liver health status by considering super oxide dismutase (P = 0.0399), glutathione peroxidase (P = 0.0139), alanine aminotransferase (P < 0.0001), and aspartate aminotransferase levels (P = 0.0512). However, the supplementation of AFB1 contaminated diet with additives improved their liver health status. Menthol receiving birds showed the highest tibia strength, while the birds fed with AFB1-contaminated diet with no additives had the weakest bone strength (P < 0.0001). A significant increase was also observed in malondialdehyde level of meat by dietary inclusion of AFB1, which was well-repressed by the dietary supplementation of peppermint essential oil and menthol (P = 0.0075). Body weight gain dramatically decreased by adding AFB1 to the diet, which was recovered with the dietary supplementation of additives (P = 0.0585). According to the results of the current study, peppermint and its derivatives can be used to suppress aflatoxin effects on the liver, bone, and meat quality and to improve the performance of Japanese quails.
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Analysis of Volatile Flavor Compounds of Corn Under Different Treatments by GC-MS and GC-IMS. Front Chem 2022; 10:725208. [PMID: 35860630 PMCID: PMC9290320 DOI: 10.3389/fchem.2022.725208] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Accepted: 05/11/2022] [Indexed: 11/13/2022] Open
Abstract
To establish a rapid and accurate method for detecting volatile components of corn, which will guide the production of corn products beloved by consumers. The fingerprints of corns under different treatments, including native, washing, blanching, precooling, freezing, steaming, boiling, frying, and freeze-drying, were depicted via gas chromatography ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). It was found via the Venn diagram and relative odor activity value (ROAV) that n-hexanal, 1-octene-3-ol, decylaldehyde, and 2-pentylthiazole could be the key flavor compounds present in corns. In addition, according to volatile fingerprint characteristics and the aroma profile of sensory evaluation, it was found that corns could be divided into four categories, which was consistent with the results of GC-IMS. Also, the results of the sensory panel showed that steamed, boiled, and fried corns were much more popular than corns under other treatments with the panel. The results indicated that a rapid method to classify products was established by GC-IMS. A suitable processing technology could produce a specific flavor, and further refined research might be focused on finding the best way to process corns.
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Comparison between Quality Traits of Solar-Dried and Freeze-Dried Origanum syriacum L. (Za'atar). PLANTS (BASEL, SWITZERLAND) 2022; 11:1110. [PMID: 35567112 PMCID: PMC9103257 DOI: 10.3390/plants11091110] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 03/31/2022] [Accepted: 04/07/2022] [Indexed: 06/15/2023]
Abstract
There is growing interest in Origanum syriacum due to attractive culinary applications and functional properties. Solar drying is the most common conventional method for drying Origanum syriacum L. (Za’atar) in Mediterranean region. This study aimed to evaluate the quality traits of solar dried za’atar in comparison to freeze dried za’atar. Proximate composition (moisture, protein, fat, fiber, carbohydrates, and ash), color index (L*a*b*), macro and microstructure, sensory, and microbiological characteristics were evaluated. Solar dried za’atar exhibited significantly lower fat content (1.10 vs. 1.64%, p < 0.05) than freeze dried za’atar. Solar drying led to severe changes in color values compared to freeze drying. Solar drying exhibited loss in the structural integrity and leave hairs more than freeze drying. Moreover, freeze-dried za’atar exhibited significantly lower total aerobic count (4.92 vs. 5.23, p < 0.05) and yeasts and mold count (4.59 vs. 5.36, p < 0.05) than solar-dried za’atar. Panelists were able significantly to differentiate between solar- and freeze dried za’atar. Freeze-dried za’atar had significantly lower hedonic score of color, odor, taste, and overall acceptance than solar dried za’atar. In conclusion, using freeze drying achieved good improvements in some quality traits for za’atar while solar dried za’atar showed better sensory perception.
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Development of a fully water-dilutable mint concentrate based on a food-approved microemulsion. Food Chem 2022; 372:131230. [PMID: 34627088 DOI: 10.1016/j.foodchem.2021.131230] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 08/26/2021] [Accepted: 09/23/2021] [Indexed: 01/21/2023]
Abstract
Mentha spicata L. disappears in winter. The lack of fresh mint during the cold season can be a limiting factor for the preparation of mint tea. A fresh taste source that can be kept during winter is mint essential oil. As the oil is not soluble in water, a food-approved, water-soluble essential oil microemulsion was studied, investigating different surfactants, in particular Tween® 60. The challenge was to dissolve an extremely hydrophobic essential oil in a homogeneous, stable, transparent, and spontaneously forming solution of exclusively edible additives without adulterating the original fresh taste of the mint. Making use of the microemulsions' water and oil pseudo-phases, hydrophilic sweeteners and hydrophobic dyes could be incorporated to imitate mint leaf infusions aromatically and visually. The resulting formulation was a concentrate, consisting of ∼ 90% green components, which could be diluted with water or tea to obtain a beverage with a pleasant minty taste.
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Effects of Different Pre-drying and Drying Methods on Volatile Compounds in the Pericarp and Kernel of Amomum tsao-ko. FRONTIERS IN PLANT SCIENCE 2022; 13:803776. [PMID: 35283869 PMCID: PMC8914167 DOI: 10.3389/fpls.2022.803776] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Accepted: 01/12/2022] [Indexed: 06/14/2023]
Abstract
The effects of twelve different pre-drying and drying methods on the chemical composition in the pericarp and kernel of Amomum tsao-ko were studied. The volatile components were isolated from the samples by simultaneous distillation and extraction and analyzed by gas chromatography-mass spectrometry (GC-MS). Sixty and thirty-eight compounds were identified from pericarp and kernel, respectively, and the main constituents were oxygenated monoterpenes. These compounds were not only significantly affected by pre-drying and drying methods but also varied in content due to different tissue locations. The total volatile content of pericarp varied from 0.70 to 1.55%, with the highest obtained by microwave-dried samples (150 W) and the lowest in freeze-dried samples. The total volatile content of the kernel varied from 6.11 to 10.69%, with the highest content obtained during sun drying (SD) and the lowest content in samples treated with boiling water for 2 min. Oxygenated monoterpenes were the highest compounds in pericarp and kernel, which were also the most affected by drying methods. The highest content of oxygenated monoterpenes in the pericarp (0.77%) could be obtained by boiling water treatment for 5 min, and the highest content of oxygenated monoterpenes in the kernel (7.48%) could be obtained by SD. Additionally, the main components such as 1,8-cineole, 2-carene, (Z)-citral, nerolidol, (Z)-2-decenal, (E)-2-dodecenal, citral, (E)-2-octenal, 4-propylbenzaldehyde, and phthalan showed remarkable variations in pre-drying and drying methods.
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11
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The First Comprehensive Phytochemical Study of Nectaroscordum Tripedale (Trautv.) Grossh: Composition of Essential Oil, Antioxidant Activity, Total Phenolic and Flavonoid Content and Mineral Elements. Pharm Chem J 2022. [DOI: 10.1007/s11094-021-02539-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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12
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Microemulsion of essential oils from citrus peels and leaves with anti-aging, whitening, and irritation reducing capacity. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.103188] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Performance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach. Food Chem 2022; 381:132289. [PMID: 35123222 DOI: 10.1016/j.foodchem.2022.132289] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 01/25/2022] [Accepted: 01/26/2022] [Indexed: 11/26/2022]
Abstract
Economically feasible and effective hop drying strategies are urgently needed to respond to the increasing number of microbrewers in US. In this study, hops were dried by dehydrator-drying (52 °C), oven-drying (52 °C) and freeze-drying (25 °C) until the final moisture content reached 8-10%. Headspace solid-phase microextraction-gas chromatography-mass spectrometry-olfactometry (HS-SPME-GC-MS-O) was employed to analyze the aroma profiles in all dried hops. Methyl octanoate, β-myrcene, trans-α-bergamotene, linalool and geraniol were perceived as high-intensity aromas in all samples. Generally, dehydrator-dried hops contained the highest contents of aroma compounds among all groups, showing an increase of 5-23% and 6-37% when compared to freeze- and oven-dried hops, respectively. Principal component and hierarchical cluster analyses also revealed aroma content differences from three drying methods. Dehydrator drying at 52 °C was therefore considered as an alternative and promising drying approach for smaller-scale hop processing, which can largely benefit regional producers and local craft breweries.
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Modeling the kinetics of essential oil content and main constituents of mint (
Mentha
aquatica
L.) leaves during thin‐layer drying process using response surface methodology. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15515] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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The chemistry and sensory characteristics of new herbal tea-based kombuchas. J Food Sci 2021; 86:740-748. [PMID: 33580510 DOI: 10.1111/1750-3841.15613] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 12/13/2020] [Accepted: 12/28/2020] [Indexed: 01/27/2023]
Abstract
Kombucha is a black tea-based, non-alcoholic beverage fermented by yeast and bacteria are known for its refreshing scent and taste and presents biological characteristics, namely antioxidant, antimicrobial and anti-inflammatory activity. The present study compared traditional kombucha prepared with black tea and green tea to kombuchas produced with several alternative substrates, including white tea, chrysanthemum, honeysuckle, and mint infusions. Throughout the fermentation process, liquid and gas chromatography analyzed sugars, ethanol, organic acids, and volatile compounds. Sugar consumption was substrate-dependent, with mint kombucha having the highest amount of residual sugar and honeysuckle having the lowest. Forty-six volatile organic compounds were detected, including alcohols, esters, acids, aldehydes, ketones, and other compounds. Twenty-two compounds were produced during the fermentation and identified in all kombuchas; some of these compounds represented fruity and floral aromas. Another 24 compounds were substrate specific. Notably, the herb-based kombuchas (chrysanthemum, honeysuckle, and mint) contained several compounds absent in the tea-based kombuchas and are associated with minty, cooling, and refreshing aromas. Mint and green tea kombucha attained the highest and lowest overall sensorial acceptance ratings, respectively. This study demonstrated herbal substrates' suitability to prepare kombucha gastronomically with volatile compound and flavor profiles distinct from tea-based kombuchas. PRACTICAL APPLICATION: The kombucha beverage is a low-caloric functional drink that is increasingly popular around the world. While it is traditionally produced with black or green tea, this paper explores its production based on other herbal and floral infusions. The kombucha analogs presented in this paper can provide consumers with healthy alternatives for sugary soft drinks while also offering a broader range of flavors.
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Effects of tray drying, vacuum infrared drying, and vacuum microwave drying techniques on quality characteristics and aroma profile of orange peels. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13611] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Determination of Methomyl Residues in Bohe by Ultrahigh-Performance Liquid Chromatography-Tandem Mass Spectrometry (UPLC-MS). Int J Anal Chem 2020; 2020:8817964. [PMID: 33204271 PMCID: PMC7661117 DOI: 10.1155/2020/8817964] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 10/19/2020] [Accepted: 10/24/2020] [Indexed: 12/21/2022] Open
Abstract
The aim of this work is to investigate the presence of methomyl pesticide residue and the rate of disappearance in mint cultivated in the aquaponics system based on the application of UPLC-MS to establish a safety time interval before crop harvesting. Results showed that an effective and sensitive method based on UPLC-MS has been used for the determination of methomyl pesticide residues in mint. The initial residue level was much higher in roots (79.52 μg/kg), and it can be decreased to 16.73 (after 15 days) μg/kg and 3.31 (20 days) μg/kg, while the least was detected on the mix leaves and stems (44.54 μg/kg), and it can be decreased to 15.35 (after 20 days). In our case, we suggest that a safety interval in the range of 15–20 days should be allowed after the detection of methomyl in water, and the concentration of methomyl was lower than the acceptable daily intake (ADI) of the China Food and Drug Administration (CFDA) (20 μg/kg).
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Comparison of drying methods for the extraction of essential oil from dragonhead (Dracocephalum moldavica L., Lamiaceae). JOURNAL OF ESSENTIAL OIL RESEARCH 2020. [DOI: 10.1080/10412905.2020.1848652] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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19
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Abstract
This work describes the development of an electronic nose (e-nose) based on carbon nanocomposites to detect clove essential oil (CEO), eugenol (EUG), and eugenyl acetate (EUG.ACET). Our e-nose system comprises an array of six sensing units modified with nanocomposites of poly(aniline), graphene oxide, and multiwalled carbon nanotubes doped with different acids, dodecyl benzene sulfonic acid, camphorsulfonic acid, and hydrochloric acid. The e-nose presented an excellent analytical performance to the detected analytes (CEO, EUG, and EUG.ACET) with high sensitivity and reversibility. The limit of detection was lower than 1.045 ppb, with response time (<13.26 s) and recovery time (<106.29 s) and low hysteresis. Information visualization methods (PCA and IDMAP) demonstrated that the e-nose was efficient to discriminate the different concentrations of analyte volatile oil compounds. PM-IRRAS measurements suggest that the doping mechanism of molecular architectures is composed of a change in the oscillation energy of the characteristic dipoles and changes in the molecular orientation dipoles C═C and C═O at 1615 and 1740 cm-1, respectively. The experimental results indicate that our e-nose system is promising for a rapid analysis method to monitor the quality of essential oils.
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Recent advances in untargeted and targeted approaches applied in herbal-extracts and essential-oils fingerprinting - A review. J Pharm Biomed Anal 2020; 177:112849. [DOI: 10.1016/j.jpba.2019.112849] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2019] [Revised: 08/27/2019] [Accepted: 08/29/2019] [Indexed: 12/12/2022]
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21
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Review on ethnobotany, phytochemical, molecular and pharmacological activity of Thymus daenensis Celak. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2019. [DOI: 10.1016/j.bcab.2019.101400] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Dietary administration of ferula (Ferula asafoetida) powder as a feed additive in diet of koi carp, Cyprinus carpio koi: effects on hemato-immunological parameters, mucosal antibacterial activity, digestive enzymes, and growth performance. FISH PHYSIOLOGY AND BIOCHEMISTRY 2019; 45:1277-1288. [PMID: 31256305 DOI: 10.1007/s10695-019-00674-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2018] [Accepted: 06/16/2019] [Indexed: 06/09/2023]
Abstract
This study investigated the impacts of various levels (0, 5, 10, 15, 20, and 25 g kg-1) of dietary ferula (Ferula asafoetida) powder (FP) on the hemato-immunological indices, antibacterial properties of skin mucus, survival rate, and growth performance as well as digestive enzyme activity of Koi carp, Cyprinus carpio koi, fingerlings. Following 63 days of feeding trail, WBCs, RBCs, Hb, hematocrit, MCV, MCH, MCHC, and lymphocyte levels increased coincident with an increasing FP level in experimental diets compared with control diet (P < 0.05). Dietary FP significantly increased total protein content and the activities of total immunoglobulins, lysozyme, and alternative hemolytic complement in a concentration-dependent manner in the serum of koi fish (P < 0.05). The elevation of the FP level in experimental diets resulted in an increase in SGR value and a reduction in FCR value (P < 0.05). The survival rate also increased significantly coincident with the increasing dietary FP level (P < 0.05). The results revealed that dietary ferula powder especially at levels of 20 and 25 g kg-1 could be used as an effective herbal dietary supplement in the enhancement of humoral innate immune responses and growth of koi carp.
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Spectroscopic Examination and Chemometric Analysis of Essential Oils Obtained from Peppermint Herb (Mentha piperita L.) and Caraway Fruit (Carum carvi L.) Subjected to Pulsed Electric Fields. Processes (Basel) 2019. [DOI: 10.3390/pr7070466] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In the food industry, the pulsed electric field (PEF) technique is used to support the process of extraction of various substances. The aim of this study was to analyze the effect of a number of PEF pulses applied to peppermint and caraway on both the content of essential oils (EO) and their spectroscopic properties. The examined herb species were placed in a special vessel in the working chamber of the device between two electrodes providing high voltage electric pulses. The pulses were delivered 0, 150, 250, and 350 times per a studied sample of each herb. Essential oils were then obtained by way of hydrodistillation. The infrared spectra for all samples were measured using an FTIR spectrometer in the spectral range of 3700–730 cm−1. The applied electric field of a predetermined number of pulses had no significant effect on the amount of distilled essential oil from caraway fruit, while in the case of peppermint, it caused a slight decrease in relation to the raw material not subjected to PEF exposure. It was found that the analysis of infrared spectra made it possible to compare the quality of the obtained oils with each other and to pre-determine their compositions.
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Selected commercial plants: A review of extraction and isolation of bioactive compounds and their pharmacological market value. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.10.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Quantity and chemical composition of essential oil of peppermint (Mentha × piperita L.) leaves under different drying methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1453839] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Antibacterial, antioxidant and anti-proliferative properties and zinc content of five south Portugal herbs. PHARMACEUTICAL BIOLOGY 2017; 55:114-123. [PMID: 27925492 PMCID: PMC7011791 DOI: 10.1080/13880209.2016.1230636] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
CONTEXT Crataegus monogyna L. (Rosaceae) (CM), Equisetum telmateia L. (Equisataceae) (ET), Geranium purpureum Vil. (Geraniaceae) (GP), Mentha suaveolens Ehrh. (Lamiaceae) (MS), and Lavandula stoechas L. spp. luisieri (Lamiaceae) (LS) are all medicinal. OBJECTIVE To evaluate the antioxidant, antiproliferative and antimicrobial activities of plant extracts and quantify individual phenolics and zinc. MATERIAL AND METHODS Aerial part extracts were prepared with water (W), ethanol (E) and an 80% mixture (80EW). Antioxidant activity was measured with TAA, FRAP and RP methods. Phenolics were quantified with a HPLC. Zinc was quantified using voltammetry. Antibacterial activity (after 48 h) was tested using Enterococcus faecalis, Bacillus cereus, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa and Listeria monocytogenes. Antiproliferative activity (after 24 h) was tested using HEP G2 cells and fibroblasts. RESULTS Solvents influenced results; the best were E and 80EW. GP had the highest antioxidant activity (TAA and FRAP of 536.90 mg AAE/g dw and 783.48 mg TE/g dw, respectively). CM had the highest zinc concentration (37.21 mg/kg) and phenolic variety, with neochlorogenic acid as the most abundant (92.91 mg/100 g dw). LS was rich in rosmarinic acid (301.71 mg/100 g dw). GP and LS inhibited the most microorganisms: B. cereus, E. coli and S. aureus. GP also inhibited E. faecalis. CM had the lowest MIC: 5830 μg/mL. The antibacterial activity is explained by the phenolics present. LS and CM showed the most significant anti-proliferative activity, which is explained by their zinc content. CONCLUSION The most promising plants for further studies are CM, LS and GP.
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Aroma constituents of shade-dried aerial parts of Iranian dill (Anethum graveolens L.) and savory (Satureja sahendica Bornm.) by solvent-assisted flavor evaporation technique. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9522-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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The effect of drying methods on the concentration of compounds in sage and thyme. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13286] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Effect of Drying Method on Physical Properties and Bioactive Compounds of Red Chili Pepper "Capsicum annuum L.". CURRENT NUTRITION & FOOD SCIENCE 2017. [DOI: 10.2174/1573401312666161017143603] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background: There are a great interest for studying the health benefits of vegetables that
are rich sources of bioactive compounds. Dried chili is a spice product and the one most widely used
as condiments in the world. The quality of dried chili is assessed by a number of different parameters
such as color, ascorbic acid content and volatile flavor compounds.
Methods: Two varieties of red chili pepper “Serrano and Fresno” was used in this study to investigate
the effect of two different drying methods “solar drying at 45 °C and conventional drying at
60 °C” on the physical properties "color, rehydration ratio and firmness" and bioactive content “total
phenolic compound, vitamin C and Total carotenoids” of chili pepper.
Results: The solar drying method recorded lowest decreasing in color parameters “L, a, and b”.
Moreover, rehydration ratio of solar dried chili pepper is higher than conventional drying method,
and firmness of conventional dried chili pepper received the lowest texture intensity score. The conventional
drying method had the highest content of all bioactive compounds such as phenolic compounds
(321.12-207.14 mg/100 g), vitamin C (37.34-29.00 mg/100 g) and Total carotenoids (92.34-
90.75 mg/100 g) for Serrano and Fresno varieties respectively.
Conclusion: The solar drying method showed high values for physical properties “color and rehydration
ratio” than the conventional drying method for both varieties, and there was a significant reduction
in the bioactive content of all the dried chili varieties. But the reduction was significantly
lower in the conventional dryer than the solar dryer.
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Phenolic and Volatile Composition of a Dry Spearmint (Mentha spicata L.) Extract. Molecules 2016; 21:E1007. [PMID: 27527127 PMCID: PMC6274304 DOI: 10.3390/molecules21081007] [Citation(s) in RCA: 61] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2016] [Revised: 07/25/2016] [Accepted: 07/27/2016] [Indexed: 11/16/2022] Open
Abstract
The present paper reports a complete mass spectrometric characterization of both the phenolic and volatile fractions of a dried spearmint extract. Phenolic compounds were analysed by ultra-high performance liquid chromatography-electrospray ionization-mass spectrometry (UHPLC-ESI-MS(n)) and a total of 66 compounds were tentatively identified, being the widest phenolic characterisation of spearmint to date. The analysis suggests that the extract is composed of rosmarinic acid and its derivatives (230.5 ± 13.5 mg/g) with smaller amounts of salvianolic acids, caffeoylquinic acids, hydroxybenzoic acids, hydroxycinnamic acids, flavones, and flavanones. Head space solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) technique, that was applied to characterize the volatile fraction of spearmint, identified molecules belonging to different chemical classes, such as p-cymene, isopiperitone, and piperitone, dihydroedulan II, menthone, p-cymen-8-ol, and β-linalool. This comprehensive phytochemical analysis can be useful to test the authenticity of this product rich in rosmarinic acid and other phenolics, and when assessing its biological properties. It may also be applied to other plant-derived food extracts and beverages containing a broad range of phytochemical compounds.
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Influence of Air-Drying on the Quality Characteristics of Spearmint: Effects of Air Temperature and Velocity. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12817] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Industrial processing of condiments and seasonings and its implications for micronutrient fortification. Ann N Y Acad Sci 2015; 1357:8-28. [DOI: 10.1111/nyas.12869] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Effect of different drying treatments on essential oil yield, composition and color characteristics ofKelussia odoratissimaMozaff. JOURNAL OF ESSENTIAL OIL RESEARCH 2015. [DOI: 10.1080/10412905.2015.1015691] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Freeze-dried grape skins by-products to enhance the quality of white wines from neutral grape varieties. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.12.016] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Comparison on hypoglycemic and antioxidant activities of the fresh and dried Portulaca oleracea L. in insulin-resistant HepG2 cells and streptozotocin-induced C57BL/6J diabetic mice. JOURNAL OF ETHNOPHARMACOLOGY 2015; 161:214-223. [PMID: 25523372 DOI: 10.1016/j.jep.2014.12.002] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2014] [Revised: 11/16/2014] [Accepted: 12/01/2014] [Indexed: 06/04/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Fresh Portulaca oleracea L. (family: Portulacaceae; POL) has been used as a folk medicine for the treatment of diabetes mellitus for a long time. More bioactive components with higher activity could be retained in fresh medicinal herbs compared to the dried ones. The present study was conducted to compare different antidiabetic activity between fresh and dried POL, including hypoglycemic and antioxidant activities both in vivo and in vitro. Furthermore, in order to explore which components were responsible for the antidiabetic activity, the difference on chemical components between fresh and dried POL was analyzed and compared. MATERIALS AND METHODS Insulin-resistant HepG2 cells induced by insulin were used to evaluate the promoting effect of the fresh and dried POL on glucose utilization in vitro. Streptozotocin (STZ)-induced C57BL/6J diabetic mice were used to compare the differences on hypoglycemic and antioxidant activities of fresh and dried POL, including the fasting blood glucose, glucose tolerance, serum insulin level, malondialdehyde (MDA) level and superoxide dismutase (SOD) activity in vivo. UPLC/Q-TOF-MS method was performed to analyze the difference of antidiabetic components between fresh and dried POL. RESULTS Compared with the dried POL extract, the fresh POL extract significantly increased the consumption of extracellular glucose in insulin-resistant HepG2 cells (P<0.05). In STZ-induced C57BL/6J diabetic mice, both fresh and dried extracts decreased markedly the fasting blood glucose (FBG) levels, and improved significantly oral glucose tolerance test (OGTT), as well as enhanced significantly insulin secretion and antioxidative activities (P<0.05; P<0.01). Furthermore, the fresh extract showed stronger antidiabetic activity (P<0.05). The UPLC/Q-TOF-MS analysis results also revealed that the relative contents of polyphenols and alkaloids in the fresh herbs were more abundant than those in the dried POL. CONCLUSION Our results indicated that both fresh and dried POL possessed antidiabetic activities, besides stronger activity was observed in the fresh herb. These findings provided evidence for the application and development of fresh POL in the treatment of diabetes mellitus.
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Effects of dietary Mentha spicata on performance, blood metabolites, meat quality and microbial ecosystem of small intestine in growing Japanese quail. Anim Feed Sci Technol 2014. [DOI: 10.1016/j.anifeedsci.2014.04.014] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Influence of drying, storage and distillation times on essential oil yield and composition of anise hyssop [Agastache foeniculum(Pursh.) Kuntze]. JOURNAL OF ESSENTIAL OIL RESEARCH 2014. [DOI: 10.1080/10412905.2014.882274] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Effects of drying methods on qualitative and quantitative properties of essential oil of two basil landraces. Food Chem 2013; 141:2440-9. [DOI: 10.1016/j.foodchem.2013.05.098] [Citation(s) in RCA: 105] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2013] [Revised: 04/13/2013] [Accepted: 05/20/2013] [Indexed: 11/25/2022]
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Antibacterial Effect of Mentha spicata
Essential Oil on Listeria monocytogenes
in Traditional Lighvan Cheese. J Food Saf 2013. [DOI: 10.1111/jfs.12083] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Drying characteristics and quality of taegeuk ginseng (Panax ginsengC.A. Meyer) using far-infrared rays. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03208.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Evaluation of Drying Process on the Composition of Black Pepper Ethanolic Extract by High Performance Liquid Chromatography With Diode Array Detector. Jundishapur J Nat Pharm Prod 2012. [DOI: 10.17795/jjnpp-5177] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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Evaluation of Drying Process on the Composition of Black Pepper Ethanolic Extract by High Performance Liquid Chromatography With Diode Array Detector. Jundishapur J Nat Pharm Prod 2012. [DOI: 10.5812/jjnpp.5177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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Microwave drying of ginger (Zingiber officinaleRoscoe) and its effects on polyphenolic content and antioxidant activity. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03104.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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An evidence-based systematic review of spearmint by the natural standard research collaboration. J Diet Suppl 2012; 7:179-215. [PMID: 22435615 DOI: 10.3109/19390211.2010.486702] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
An evidence-based systematic review of spearmint (Mentha spicata, Mentha viridis) including written and statistical analysis of scientific literature, expert opinion, folkloric precedent, history, pharmacology, kinetics/dynamics, interactions, adverse effects, toxicology, and dosing.
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Evaluation of drying process on the composition of black pepper ethanolic extract by high performance liquid chromatography with diode array detector. Jundishapur J Nat Pharm Prod 2012; 7:163-7. [PMID: 24624176 PMCID: PMC3941875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2012] [Revised: 06/19/2012] [Accepted: 07/04/2012] [Indexed: 11/08/2022] Open
Abstract
BACKGROUND Black pepper (Piper nigrum) is one of the well-known spices extensively used worldwide especially in India, and Southeast Asia. The presence of alkaloids in the pepper, namely, piperine and its three stereoisomers, isopiperine, chavicine and isochavicine are well noticed. OBJECTIVES The current study evaluated the effect of lyophilization and oven drying on the stability and decomposition of constituents of black pepper ethanolic extract. MATERIALS AND METHODS In the current study ethanolic extract of black pepper obtained by maceration method was dried using two methods. The effect of freeze and oven drying on the chemical composition of the extract especially piperine and its three isomers were evaluated by HPLC analysis of the ethanolic extract before and after drying processes using diode array detector. The UV Vis spectra of the peaks at piperine retention time before and after each drying methods indicated maximum absorbance at 341.2 nm corresponding to standard piperine. RESULTS The results indicated a decrease in intensity of the chromatogram peaks at approximately all retention times after freeze drying, indicating a few percent loss of piperine and its isomers upon lyophilization. Two impurity peaks were completely removed from the extract. CONCLUSIONS In oven dried samples two of the piperine stereoisomers were completely removed from the extract and the intensity of piperine peak was increased.
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