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Sample records for astringents

  1. Molecular Progress in Research on Fruit Astringency

    Directory of Open Access Journals (Sweden)

    Min He

    2015-01-01

    Full Text Available Astringency is one of the most important components of fruit oral sensory quality. Astringency mainly comes from tannins and other polyphenolic compounds and causes the drying, roughening and puckering of the mouth epithelia attributed to the interaction between tannins and salivary proteins. There is growing interest in the study of fruit astringency because of the healthy properties of astringent substances found in fruit, including antibacterial, antiviral, anti-inflammatory, antioxidant, anticarcinogenic, antiallergenic, hepatoprotective, vasodilating and antithrombotic activities. This review will focus mainly on the relationship between tannin structure and the astringency sensation as well as the biosynthetic pathways of astringent substances in fruit and their regulatory mechanisms.

  2. Molecular progress in research on fruit astringency.

    Science.gov (United States)

    He, Min; Tian, Henglu; Luo, Xiaowen; Qi, Xiaohua; Chen, Xuehao

    2015-01-15

    Astringency is one of the most important components of fruit oral sensory quality. Astringency mainly comes from tannins and other polyphenolic compounds and causes the drying, roughening and puckering of the mouth epithelia attributed to the interaction between tannins and salivary proteins. There is growing interest in the study of fruit astringency because of the healthy properties of astringent substances found in fruit, including antibacterial, antiviral, anti-inflammatory, antioxidant, anticarcinogenic, antiallergenic, hepatoprotective, vasodilating and antithrombotic activities. This review will focus mainly on the relationship between tannin structure and the astringency sensation as well as the biosynthetic pathways of astringent substances in fruit and their regulatory mechanisms.

  3. Opponency of astringent and fat sensations.

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    des Gachons, Catherine Peyrot; Mura, Emi; Speziale, Camille; Favreau, Charlotte J; Dubreuil, Guillaume F; Breslin, Paul A S

    2012-10-09

    In most cultures, people ingest a variety of astringent foods and beverages during meals, but the reasons for this practice are unclear. Many popular beliefs and heuristics, such as high tannin wines should be balanced with fatty foods, for example 'red wine with red meat', suggest that astringents such as pickles, sorbets, wines, and teas 'cleanse' the palate while eating. Oral astringents elicit 'dry, rough' sensations [1], in part, by breaking down mucinous lubricating proteins in saliva [2,3]. The introduction of oral lubricants, including fats, partially diminishes strong astringent sensations [4,5]. Thus, it appears that astringency and fattiness can oppose each other perceptually on an oral rheological spectrum. Most teas, wines, and 'palate cleansers', however, are only mildly astringent and an explanation of how they could oppose the fattiness of meals is lacking. Here, we demonstrate that weakly astringent stimuli can elicit strong sensations after repeated sampling. Astringency builds with exposures [6] to an asymptotic level determined by the structure and concentration of the compound. We also establish that multiple sips of a mild astringent solution, similar to a wine or tea, decrease oral fat sensations elicited by fatty food consumption when astringent and fatty stimuli alternate, mimicking the patterning that occurs during a real meal. Consequently, we reveal a principle underlying the international practice of 'palate cleansing'. Repeatedly alternating samples of astringent beverages with fatty foods yielded ratings of fattiness and astringency that were lower than if rinsing with water or if presented alone without alternation. Copyright © 2012 Elsevier Ltd. All rights reserved.

  4. How do consumers describe wine astringency?

    Science.gov (United States)

    Vidal, Leticia; Giménez, Ana; Medina, Karina; Boido, Eduardo; Ares, Gastón

    2015-12-01

    Astringency is one of the most important sensory characteristics of red wine. Although a hierarchically structured vocabulary to describe the mouthfeel sensations of red wine has been proposed, research on consumers' astringency vocabulary is lacking. In this context, the aim of this work was to gain an insight on the vocabulary used by wine consumers to describe the astringency of red wine and to evaluate the influence of wine involvement on consumers' vocabulary. One hundred and twenty-five wine consumers completed and on-line survey with five tasks: an open-ended question about the definition of wine astringency, free listing the sensations perceived when drinking an astringent wine, free listing the words they would use to describe the astringency of a red wine, a CATA question with 44 terms used in the literature to describe astringency, and a wine involvement questionnaire. When thinking about wine astringency consumers freely elicited terms included in the Mouth-feel Wheel, such as dryness and harsh. The majority of the specific sub-qualities of the Mouth-feel Wheel were not included in consumer responses. Also, terms not classified as astringency descriptors were elicited (e.g. acid and bitter). Only 17 out of the 31 terms from the Mouth-feel Wheel were used by more than 10% of participants when answering the CATA question. There were no large differences in the responses of consumer segments with different wine involvement. Results from the present work suggest that most of the terms of the Mouth-feel Wheel might not be adequate to communicate the astringency characteristics of red wine to consumers. Copyright © 2015 Elsevier Ltd. All rights reserved.

  5. Sensory characterization of the astringency of commercial Uruguayan Tannat wines.

    Science.gov (United States)

    Vidal, Leticia; Antúnez, Lucía; Giménez, Ana; Medina, Karina; Boido, Eduardo; Ares, Gastón

    2017-12-01

    Astringency is one of the most important characteristics that define the quality of red wine, and is of particular relevance for Tannat, Uruguayan emblematic red wine variety. Astringency is a time-dependant and complex sensory characteristic, related to several sensations, or sub-qualities, that can be simultaneously perceived. The aim of the present study was to obtain a sensory characterization of the astringency of commercial Uruguayan Tannat wines. Forty samples with different characteristics in terms of vintage, price segment and aging in oak barrels were assessed by a panel of 9 trained assessors. Total astringency intensity was evaluated using time-intensity (TI), while astringency sub-qualities were described using a check-all-that-apply (CATA) question composed of sixteen terms. TI and the CATA question provided different information on the astringency of Tannat wines. Regarding global astringency, samples mainly differed in intensity-related parameters rather than in the development of astringency over time, although the variability was moderate. A wide range of sub-qualities, from silky and velvety to harsh and aggressive were used to describe the astringency of the evaluated wines. Four groups of samples with different astringency characteristics were identified, but this sorting was not related to vintage, price segment or aging in oak barrels. Further research is necessary to better understand how astringency characteristics are influenced by production variables, and to understand their relationship to consumers' and experts' perceived quality of Tannat wines. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. Consumer perception of astringency in clear acidic whey protein beverages.

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    Childs, Jessica L; Drake, MaryAnne

    2010-01-01

    Acidic whey protein beverages are a growing component of the functional food and beverage market. These beverages are also astringent, but astringency is an expected and desirable attribute of many beverages (red wine, tea, coffee) and may not necessarily be a negative attribute of acidic whey protein beverages. The goal of this study was to define the consumer perception of astringency in clear acidic whey protein beverages. Six focus groups (n=49) were held to gain understanding of consumer knowledge of astringency. Consumers were presented with beverages and asked to map them based on astringent mouthfeel and liking. Orthonasal thresholds for whey protein isolate (WPI) in water and flavored model beverages were determined using a 7-series ascending forced choice method. Mouthfeel/basic taste thresholds were determined for WPI in water. Acceptance tests on model beverages were conducted using consumers (n=120) with and without wearing nose clips. Consumers in focus groups were able to identify astringency in beverages. Astringency intensity was not directly related to dislike. The orthonasal threshold for WPI in water was lower (P Consumer acceptance of beverages containing WPI was lower (P consumers were not wearing nose clips compared to acceptance scores of beverages when consumers were wearing nose clips. These results suggest that flavors contributed by WPI in acidic beverages are more objectionable than the astringent mouthfeel and that both flavor and astringency should be the focus of ongoing studies to improve the palatability of these products. © 2010 Institute of Food Technologists®

  7. Mechanisms underlying astringency: introduction to an oral tribology approach

    Science.gov (United States)

    Upadhyay, Rutuja; Brossard, Natalia; Chen, Jianshe

    2016-03-01

    Astringency is one of the predominant factors in the sensory experience of many foods and beverages ranging from wine to nuts. The scientific community is discussing mechanisms that explain this complex phenomenon, since there are no conclusive results which correlate well with sensory astringency. Therefore, the mechanisms and perceptual characteristics of astringency warrant further discussion and investigation. This paper gives a brief introduction of the fundamentals of oral tribology forming a basis of the astringency mechanism. It discusses the current state of the literature on mechanisms underlying astringency describing the existing astringency models. The review discusses the crucial role of saliva and its physiology which contributes significantly in astringency perception in the mouth. It also provides an overview of research concerned with the physiological and psychophysical factors that mediate the perception of this sensation, establishing the ground for future research. Thus, the overall aim of the review is to establish the critical roles of oral friction (thin-film lubrication) in the sensation of astringency and possibly of some other specific sensory features.

  8. Sensorial properties of red wine polyphenols: Astringency and bitterness.

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    Soares, Susana; Brandão, Elsa; Mateus, Nuno; de Freitas, Victor

    2017-03-24

    Polyphenols have been the subject of numerous research over the past years, being referred as the nutraceuticals of modern life. The healthy properties of these compounds have been associated to a natural chemoprevention of 21st century major diseases such as cancer and neurodegenerative diseases (e.g. Parkinson's and Alzheimer's). This association led to an increased consumption of foodstuffs rich in these compounds such as red wine. Related to the ingestion of polyphenols are the herein revised sensorial properties (astringency and bitterness) which are not still pleasant. This review intends to be an outline both at a sensory as a molecular level of the mechanisms underlying astringency and bitterness of polyphenols. Up-to-date knowledge of this matter is discussed in detail.

  9. Colloidal stability of tannins: astringency, wine tasting and beyond

    Energy Technology Data Exchange (ETDEWEB)

    Zanchi, D; Poulain, C [Laboratoire de Physique Theorique et Hautes Energies, 4 Place Jussieu, BP 126, F-75252 Paris Cedex 05 (France); Konarev, P; Svergun, D I [European Molecular Biology Laboratory, Hamburg Outstation, Notkestrasse 85, D-22603 Hamburg (Germany); Tribet, C [Physico-Chimie des Polymeres et Milieux Disperses, CNRS UMR 7615, ESPCI, 10 rue Vauquelin, F-75231 Paris Cedex 05 (France)], E-mail: drazen@lpthe.jussieu.fr

    2008-12-10

    Tannin-tannin and tannin-protein interactions in water-ethanol solvent mixtures are studied in the context of red wine tasting. While tannin self-aggregation is relevant for the visual aspect of wine tasting (limpidity and related colloidal phenomena), tannin affinities for salivary proline-rich proteins is fundamental for a wide spectrum of organoleptic properties related to astringency. Tannin-tannin interactions are analyzed in water-ethanol wine-like solvents and the precipitation map is constructed for a typical grape tannin. The interaction between tannins and human salivary proline-rich proteins (PRP) are investigated in the framework of the shell model for micellization, known for describing tannin-induced aggregation of {beta}-casein. Tannin-assisted micellization and compaction of proteins observed by SAXS are described quantitatively and discussed in the case of astringency.

  10. Colloidal stability of tannins: astringency, wine tasting and beyond

    OpenAIRE

    Zanchi, D.; Poulain, C; Konarev, P.; Tribet, C.; Svergun, D I

    2008-01-01

    Tannin-tannin and tannin-protein interactions in water-ethanol solvent mixtures are studied in the context of red wine tasting. While tannin self-aggregation is relevant for visual aspect of wine tasting (limpidity and related colloidal phenomena), tannin affinities for salivary proline-rich proteins is fundamental for a wide spectrum of organoleptic properties related to astringency. Tannin-tannin interactions are analyzed in water-ethanol wine-like solvents and the precipitation map is cons...

  11. A saliva molecular imprinted localized surface plasmon resonance biosensor for wine astringency estimation.

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    Guerreiro, J Rafaela L; Teixeira, Natércia; De Freitas, Victor; Sales, M Goreti F; Sutherland, Duncan S

    2017-10-15

    Wine astringency was evaluated based on the interaction of two complex matrices (red wine and saliva) by combining localized surface plasmon resonance (LSPR) and molecular imprinted polymers (MIP) at gold nanodisks as an alternative to sensorial analysis. The main objective of the work was to simulate wine astringency inside the mouth by mimicking this biological system. The LSPR/MIP sensor provided a linear response for astringency expressed in pentagalloyl glucose (PGG) units in concentrations ranging from 1 to 140μmol/L. The sensor was also applied to wine samples correlating well with sensorial analysis obtained by a trained panel. The correlation of astringency and wine composition was also evaluated showing that anthocyanins may have an important role, not only for pigmentation but also in astringency. Copyright © 2017 Elsevier Ltd. All rights reserved.

  12. Application of infrared portable sensor technology for predicting perceived astringency of acidic whey protein beverages.

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    Wang, Ting; Tan, Siow-Ying; Mutilangi, William; Plans, Marcal; Rodriguez-Saona, Luis

    2016-12-01

    Formulating whey protein beverages at acidic pH provides better clarity but the beverages typically develop an unpleasant and astringent flavor. Our aim was to evaluate the application of infrared spectroscopy and chemometrics in predicting astringency of acidic whey protein beverages. Whey protein isolate (WPI), whey protein concentrate (WPC), and whey protein hydrolysate (WPH) from different manufacturers were used to formulate beverages at pH ranging from 2.2 to 3.9. Trained panelists using the spectrum method of descriptive analysis tested the beverages providing astringency scores. A portable Fourier transform infrared spectroscopy attenuated total reflectance spectrometer was used for spectra collection that was analyzed by multivariate regression analysis (partial least squares regression) to build calibration models with the sensory astringency scores. Beverage astringency scores fluctuated from 1.9 to 5.2 units and were explained by pH, protein type (WPC, WPI, or WPH), source (manufacturer), and their interactions, revealing the complexity of astringency development in acidic whey protein beverages. The WPC and WPH beverages showed an increase in astringency as the pH of the solution was lowered, but no relationship was found for WPI beverages. The partial least squares regression analysis showed strong relationship between the reference astringency scores and the infrared predicted values (correlation coefficient >0.94), giving standard error of cross-validation ranging from 0.08 to 0.12 units, depending on whey protein type. Major absorption bands explaining astringency scores were associated with carboxylic groups and amide regions of proteins. The portable infrared technique allowed rapid prediction of astringency of acidic whey protein beverages, providing the industry a novel tool for monitoring sensory characteristics of whey-containing beverages. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  13. Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research

    OpenAIRE

    James A. Kennedy; Jacqui M. McRae

    2011-01-01

    Astringency is an important characteristic of red wine quality. The sensation is generally thought to be produced by the interaction of wine tannins with salivary proteins and the subsequent aggregation and precipitation of protein-tannin complexes. The importance of wine astringency for marketability has led to a wealth of research on the causes of astringency and how tannins impact the quality of the sensation, particularly with respect to tannin structure. Ultimately, the understanding of ...

  14. Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research

    Directory of Open Access Journals (Sweden)

    James A. Kennedy

    2011-03-01

    Full Text Available Astringency is an important characteristic of red wine quality. The sensation is generally thought to be produced by the interaction of wine tannins with salivary proteins and the subsequent aggregation and precipitation of protein-tannin complexes. The importance of wine astringency for marketability has led to a wealth of research on the causes of astringency and how tannins impact the quality of the sensation, particularly with respect to tannin structure. Ultimately, the understanding of how tannin structure impacts astringency will allow the controlled manipulation of tannins via such methods as micro-oxygenation or fining to improve the quality of wines.

  15. Wine and grape tannin interactions with salivary proteins and their impact on astringency: a review of current research.

    Science.gov (United States)

    McRae, Jacqui M; Kennedy, James A

    2011-03-11

    Astringency is an important characteristic of red wine quality. The sensation is generally thought to be produced by the interaction of wine tannins with salivary proteins and the subsequent aggregation and precipitation of protein-tannin complexes. The importance of wine astringency for marketability has led to a wealth of research on the causes of astringency and how tannins impact the quality of the sensation, particularly with respect to tannin structure. Ultimately, the understanding of how tannin structure impacts astringency will allow the controlled manipulation of tannins via such methods as micro-oxygenation or fining to improve the quality of wines.

  16. Scatter-hoarding rodents prefer slightly astringent food.

    Directory of Open Access Journals (Sweden)

    Bo Wang

    Full Text Available The mutualistic interaction between scatter-hoarding rodents and their seed plants is highly complex yet poorly understood. Plants may benefit from the seed dispersal behavior of rodents, as long as seed consumption is minimized. In parallel, rodents may maximize foraging efficiency and cache high-quality resources for future consumption. Defensive compounds, such as tannins, are thought to be a major mechanism for plant control over rodent behavior. However, previous studies, using naturally occurring seeds, have not provided conclusive evidence supporting this hypothesis. Here, we test the importance of tannin concentrations on the scatter-hoarding behavior of rodents by using an artificial seed system. We combined feeding trials and field observations to examine the overall impact of seed tannin concentrations on rodent behavior and health. We found that rodents favored seeds with an intermediate amount of tannin (~5% in the field. Meanwhile, in rodents that were fed a diet with different tannin content, only diets with high tannin content (25%, 15%, and 10% caused a significant negative influence on rodent survival and health. Significant differences were not found among treatments with tannin levels of 0-5%. In contrast to many existing studies, our results clearly demonstrate that scatter-hoarding rodents prefer slightly 'astringent' food. In the co-evolutionary arms race between plants and animals, our results suggest that while tannins may play a significant role in reducing general predation levels by the faunal community, they have no precise control over the behavior of their mutualistic partner. Instead, the two partners appear to have reached an evolutionary point where both parties receive adequate benefits, with the year-to-year outcome being dependent on a wide range of factors beyond the control of either partner.

  17. Reduction of catechin astringency by the complexation of gallate-type catechins with pectin.

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    Hayashi, Nobuyuki; Ujihara, Tomomi; Kohata, Katsunori

    2005-07-01

    The reductive effect of pectin on tea catechin astringency was investigated by using a taste sensor system and (1)H-NMR spectroscopy. The sensor analysis revealed that the astringency of gallate-type catechins (EGCg and ECg) was reduced by the addition of pectin, whereas that of non-gallate-type catechins (EGC and EC) hardly changed. Changes in the (1)H-NMR chemical shifts of the catechins and pectin in mixed solutions showed that the gallate-type catechins formed complexes with pectin more closely than the non-gallate-type catechins. These results demonstrate that complexation between the gallate-type catechins and pectin is a factor for reducing catechin astringency.

  18. Salivary protein levels as a predictor of perceived astringency in model systems and solid foods

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    Fleming, Erin E.; Ziegler, Gregory R.; Hayes, John E.

    2016-01-01

    Salivary protein difference value (SP D-value) is a quantitative measure of salivary protein replenishment, which reportedly relates to individual differences in perceived astringency. This in vitro measure is calculated as the difference in total salivary protein before (S1) and after (S2) stimulation with tannic acid, with a greater absolute value (S2-S1) indicating less protein replenishment. Others report this measure predicts perceived astringency and liking of liquid model systems and beverages containing added polyphenols. Whether this relationship generalizes to astringent compounds other than polyphenols, or to solid foods is unknown. Here, the associations between SP D-values and perceived astringency and overall liking/disliking for alum and tannic acid (experiment 1) as well as solid chocolate-flavored compound coating with added tannic acid or grape seed extract (GSE) (experiment 2) were examined. In both experiments, participants (n=84 and 81, respectively) indicated perceived intensity of astringency, bitterness, sweetness, and sourness, and degree of liking of either aqueous solutions, or solid chocolate-flavored compound coating with added astringents. Data were analyzed via linear regression, and as discrete groups for comparison to prior work. Three discrete groups were formed based on first and third quartile splits of the SP D-value distribution: low (LR), medium (MR), and high responding (HR) individuals. In experiment 1, significantly higher mean astringency ratings were observed for the HR as compared to the LR/MR groups for alum and tannic acid, confirming and extending prior work. In experiment 2, significantly higher mean astringency ratings were also observed for HR as compared to LR groups in solid chocolate-flavored compound containing added tannic acid or GSE. Significant differences in liking were found between HR and LR groups for alum and tannic acid in water, but no significant differences in liking were observed for chocolate

  19. Oral astringent stimuli alter the enamel pellicle's ultrastructure as revealed by electron microscopy.

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    Rehage, Melanie; Delius, Judith; Hofmann, Thomas; Hannig, Matthias

    2017-08-01

    This electron microscopic study aimed at investigating effects of oral astringent stimuli on the enamel pellicle's morphology. Pellicles were formed in situ within 30min on bovine enamel slabs, fixed to individuals' upper jaw splints. The pellicle-coated specimens were immersed in vitro in seven diverse astringent solutions and subsequently analyzed by scanning electron microscopy (SEM), energy dispersive X-ray (EDX) spectroscopy, as well as transmission electron microscopy (TEM). Four biocompatible astringents, namely the polyphenol epigallocatechin gallate, the metal salt iron(III) sulfate, the basic protein lysozyme, and the aminopolysaccharide chitosan, were additionally applied in situ. After rinsing the oral cavity with these compounds, the pellicle's ultrastructure was imaged by SEM and TEM, respectively. Untreated pellicle samples served as controls. Exposure to polyphenols and lysozyme induced particularly thicker and electron-denser pellicles in comparison to the control pellicle with similar characteristics in vitro and in situ. In contrast, acidic chitosan and metal salt solutions, respectively, revealed minor pellicle alterations. The incorporation of Fe and Al into the pellicles treated with the corresponding inorganic salts was verified by EDX analysis. Astringent-induced pellicle modifications were for the first time visualized by TEM. The ultrastructural alterations of the dental pellicle may partly explain the tooth-roughening effect caused by oral astringent stimuli. Astringents might modify the pellicle's protective properties against dental erosion, attrition, as well as bacterial adhesion, and by this means may influence tooth health. The findings may thus be particularly relevant for preventive dentistry. Copyright © 2017 Elsevier Ltd. All rights reserved.

  20. Isolation of condensed tannins in individual size from grape seeds and their impact on astringency perception

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    Ma Wen

    2016-01-01

    Full Text Available Astringency perception, as an essential parameter for high-quality red wine, is principally elicited by condensed tannins in diversified chemical structures. The influence of DP size of condensed tannins on astringency perception remains unclear for decades. In the present study, the astringency intensity of purified and identified grape oligomeric tannins (DP ranged from 1 to 5 was firstly explored. A novel non-solid phase strategy was used to rapidly exclude the galloylated PAs from the non-galloylated PAs and fractionate the latter according to their DP size. Then, a series of PAs with individual DP size and galloylation were purified. Furthermore, purified compounds were identified by both normal phase HPLC-FLD and reverse phase UHPLC-ESI-Q-TOF. Finally, the contribution of the astringency perception of the individual purified tannins was examined with a salivary protein binding ability test. The results were observed by HPLC-FLD and quantified by changes in PA concentration remaining in the filtrate. In summary, a new approach without a solid stationary phase was developed to isolate PAs according to their DP size. And a positive relationship between the DP of PAs and salivary protein affinity was revealed.

  1. Exogenous acetaldehyde as a tool for modulating wine color and astringency during fermentation.

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    Sheridan, Marlena K; Elias, Ryan J

    2015-06-15

    Wine tannins undergo modifications during fermentation and storage that can decrease their perceived astringency and increase color stability. Acetaldehyde acts as a bridging compound to form modified tannins and polymeric pigments that are less likely to form tannin-protein complexes than unmodified tannins. Red wines are often treated with oxygen in order to yield acetaldehyde, however this approach can lead to unintended consequences due to the generation of reactive oxygen species. The present study employs exogenous acetaldehyde at relatively low and high treatment concentrations during fermentation to encourage tannin modification without promoting potentially deleterious oxidation reactions. The high acetaldehyde treatment significantly increased polymeric pigments in the wine without increasing concentrations of free and sulfite-bound acetaldehyde. Protein-tannin precipitation was also significantly decreased with the addition of exogenous acetaldehyde. These results indicate a possible treatment of wines early in their production to increase color stability and lower astringency of finished wines. Copyright © 2015 Elsevier Ltd. All rights reserved.

  2. Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency.

    Science.gov (United States)

    Ma, Wen; Waffo-Teguo, Pierre; Jourdes, Michael; Li, Hua; Teissedre, Pierre-Louis

    2016-01-01

    Astringency perception, as an essential parameter for high-quality red wine, is principally elicited by condensed tannins in diversified chemical structures. Condensed tannins, which are also known as proanthocyanidins (PAs), belong to the flavonoid class of polyphenols and are incorporated by multiple flavan-3-ols units according to their degree of polymerization (DP). However, the influence of DP size of PAs on astringency perception remains unclear for decades. This controversy was mainly attributed to the lack of efficient strategies to isolate the PAs in non-galloylated forms and with individual degree size from grape/wine. In the present study, the astringency intensity of purified and identified grape oligomeric tannins (DP ranged from 1 to 5) was firstly explored. A novel non-solid phase strategy was used to rapidly exclude the galloylated PAs from the non-galloylated PAs and fractionate the latter according to their DP size. Then, a series of PAs with individual DP size and galloylation were purified by an approach of preparative hydrophilic interaction chromatography. Furthermore, purified compounds were identified by both normal phase HPLC-FLD and reverse phase UHPLC-ESI-Q-TOF. Finally, the contribution of the astringency perception of the individual purified tannins was examined with a salivary protein binding ability test. The results were observed by HPLC-FLD and quantified by changes in PA concentration remaining in the filtrate. In summary, a new approach without a solid stationary phase was developed to isolate PAs according to their DP size. And a positive relationship between the DP of PAs and salivary protein affinity was revealed.

  3. Bond strength of composite to astringent-contaminated dentin using self-etching adhesives.

    Science.gov (United States)

    O'Keefe, Kathy L; Pinzon, Lilliam M; Rivera, Babette; Powers, John M

    2005-06-01

    To determine the effects of contamination by ferric sulfate and aluminum chloride astringents on the bond strength of composite bonded to superficial dentin using self-etching adhesives. Freshly extracted human teeth were ground to expose superficial dentin and polished to 600 grit. One of three self-etching adhesive systems and restorative composites were bonded to the specimens, with contamination by one of three astringents and five surface conditions (no contamination, moist dentin control; contaminant, air, adhesive; contaminant, water rinse, air, adhesive; contaminant, water rinse, glycolic acid scrub, rinse, adhesive; contaminant, water rinse, chlorhexadine scrub, rinse, adhesive). Composite was bonded to the surfaces in the shape of an inverted, truncated cone (n = 5, 180 specimens total). Specimens were stored in water at 37 degrees C for 24 hours, then de-bonded in tension with a testing machine at a crosshead speed of 0.5 mm/minute. Tensile bond strengths (MPa) were calculated. Means (SD) were compared using analysis of variance. Significant differences (Fisher's PLSD) were found among all variables. SE and ABF had the highest control values, but were affected most by astringent contamination. Ferric sulfate reduced bond strengths the greatest in most cases, and aluminum chloride putty reduced bond strengths the least. Chlorhexadine rinse was most effective in restoring bond strength values.

  4. Check-All-That-Apply (CATA), Sorting, and Polarized Sensory Positioning (PSP) with Astringent Stimuli.

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    Fleming, Erin E; Ziegler, Gregory R; Hayes, John E

    2015-10-01

    Multiple rapid sensory profiling techniques have been developed as more efficient alternatives to traditional sensory descriptive analysis. Here, we compare the results of three rapid sensory profiling techniques - check-all-that-apply (CATA), sorting, and polarized sensory positioning (PSP) - using a diverse range of astringent stimuli. These rapid methods differ in their theoretical basis, implementation, and data analyses, and the relative advantages and limitations are largely unexplored. Additionally, we were interested in using these methods to compare varied astringent stimuli, as these compounds are difficult to characterize using traditional descriptive analysis due to high fatigue and potential carry-over. In the CATA experiment, subjects (n=41) were asked to rate the overall intensity of each stimulus as well as to endorse any relevant terms (from a list of 13) which characterized the sample. In the sorting experiment, subjects (n=30) assigned intensity-matched stimuli into groups 1-on-1 with the experimenter. In the PSP experiment, (n=41) subjects first sampled and took notes on three blind references ('poles') before rating each stimulus for its similarity to each of the 3 poles. Two-dimensional perceptual maps from correspondence analysis (CATA), multidimensional scaling (sorting), and multiple factor analysis (PSP) were remarkably similar, with normalized RV coefficients indicating significantly similar plots, regardless of method. Agglomerative hierarchical clustering of all data sets using Ward's minimum variance as the linkage criteria showed the clusters of astringent stimuli were approximately based on the respective class of astringent agent. Based on the descriptive CATA data, it appears these differences may be due to the presence of side tastes such as bitterness and sourness, rather than astringent sub-qualities per se. Although all three methods are considered 'rapid,' our prior experience with sorting suggests it is best performed 1

  5. Involvement of DkTGA1 Transcription Factor in Anaerobic Response Leading to Persimmon Fruit Postharvest De-Astringency.

    Directory of Open Access Journals (Sweden)

    Qing-Gang Zhu

    Full Text Available Persimmon fruit are unique in accumulating proanthocyanidins (tannins during development, which cause astringency in mature fruit. In 'Mopanshi' persimmon, astringency can be removed by treatment with 95% CO2, which increases the concentrations of ethanol and acetaldehyde by glycolysis, and precipitates the soluble tannin. A TGA transcription factor, DkTGA1, belonging to the bZIP super family, was isolated from an RNA-seq database and real-time quantitative PCR indicated that DkTGA1 was up-regulated by CO2 treatment, in concert with the removal of astringency from persimmon fruit. Dual-luciferase assay revealed that DkTGA1 had a small (less than 2-fold, but significant effect on the promoters of de-astringency-related genes DkADH1, DkPDC2 and DkPDC3, which encode enzymes catalyzing formation of acetaldehyde and ethanol. A combination of DkTGA1 and a second transcription factor, DkERF9, shown previously to be related to de-astringency, showed additive effects on the activation of the DkPDC2 promoter. Yeast one-hybrid assay showed that DkERF9, but not DkTGA1, could bind to the DkPDC2 promoter. Thus, although DkTGA1 expression is positively associated with persimmon fruit de-astringency, trans-activation analyses with DkPDC2 indicates it is likely to act by binding indirectly DkPDC2 promoter, might with helps of DkERF9.

  6. Preliminary Reconnaissance of West Astringent Creek Thermal Area, Yellowstone National Park

    Science.gov (United States)

    Fairley, J. P., Jr.; Villegas, G.; Aunan, M. M.; Lindsey, C.; Sorensen, A.; Larson, P. B.

    2016-12-01

    The West Astringent Creek Thermal Area (WACTA) is one of the newest thermal areas in Yellowstone National Park (YNP). Thermal activity in the headwaters region of Astringent Creek, on the southeast edge of Sour Creek Dome, was rst noted in 1985; subsequent developments included the appearance of a high-temperature (104C) hydrothermal fumarole (which later metamorphosed into a mud volcano) and an area of tree-kill due to rising ground temperatures [Hutchinson, 1996]. We conducted a preliminary exploration of the hydrothermal area through visual evaluation of the spatial extent, location of the features, and nature of the hydrothermal area. 16 features were chosen based upon the following criteria: 1) initial appearance, 2) location in the thermal area, 3) location with respect to each other, and 4) accessibility. From these features we collected in-situ temperature and pH, as well as aqueous samples for geochemical analysis of cations, and deuterium and oxygen isotopes. With the information collected we will make a brief description of the thermal area and present a basis to conduct future research to obtain an amplified characterization of the WACTA.

  7. Role of protein concentration and protein-saliva interactions in the astringency of whey proteins at low pH.

    Science.gov (United States)

    Kelly, M; Vardhanabhuti, B; Luck, P; Drake, M A; Osborne, J; Foegeding, E A

    2010-05-01

    Whey protein beverages are adjusted to pH protein concentration on astringency and interactions between whey and salivary proteins. Whey protein beverages containing 0.25 to 13% (wt/wt) beta-lactoglobulin and 0.017% (wt/wt) sucralose at pH 2.6 to 4.2 were examined using descriptive sensory analysis. Controls were similar pH phosphate buffers at phosphate concentrations equivalent to the amount of phosphoric acid required to adjust the pH of the protein solution. Changes in astringency with protein concentration depended on pH. At pH 3.5, astringency significantly increased with protein concentration from 0.25 to 4% (wt/wt) and then remained constant from 4 to 13% (wt/wt). Conversely, at pH 2.6, astringency decreased with an increase in protein concentration [0.5-10% (wt/wt)]. This suggests a complex relationship that includes pH and buffering capacity of the beverages. Furthermore, saliva flow rates increased with increasing protein concentrations, showing that the physiological conditions in the mouth change with protein concentration. Maximum turbidity of whey protein-saliva mixtures was observed between pH 4.6 and 5.2. Both sensory evaluation and in vitro study of interactions between beta-LG and saliva indicate that astringency of whey proteins is a complex process determined by the extent of aggregation occurring in the mouth, which depends on the whey protein beverage pH and buffering capacity in addition to saliva flow rate. Copyright 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  8. In vitro assay to estimate tea astringency via observing flotation of artificial oil bodies sheltered by caleosin fused with histatin 3

    OpenAIRE

    Yu-En Shih; Yu-Chih Lin; Tse-yu Chung; Mei-Chun Liu; Guan-Heng Chen; Chia-Chang Wu; Tzen, Jason T.C.

    2017-01-01

    Astringency, a sensory characteristic of food and beverages rich in polyphenols, mainly results from the formation of complexes between polyphenols and salivary proteins, causing a reduction of the lubricating properties of saliva. To develop an in vitro assay to estimate the astringency of oolong tea infusion, artificial oil bodies were constituted with sesame oil sheltered by a modified caleosin fused with histatin 3, one of the human salivary small peptides. Aggregation of artificial oil b...

  9. Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines.

    Science.gov (United States)

    Rinaldi, Alessandra; Blaiotta, Giuseppe; Aponte, Maria; Moio, Luigi

    2016-02-01

    Nine Saccharomyces cerevisiae cultures, isolated from different sources, were tested for their ability to reduce tannins reactive towards salivary proteins, and potentially responsible for wine astringency. Strains were preliminary genetically characterized and evaluated for physiological features of technological interest. Laboratory-scale fermentations were performed in three synthetic media: CT) containing enological grape tannin; CTP) CT supplemented with organic nitrogen sources; CTPV) CTP supplemented with vitamins. Adsorption of total tannins, tannins reactive towards salivary proteins, yellow pigments, phenolics having antioxidant activity, and total phenols, characterizing the enological tannin, was determined by spectrophotometric methods after fermentation. The presence of vitamins and peptones in musts greatly influenced the adsorption of tannins reactive towards salivary proteins (4.24 g/L gallic acid equivalent), thus promoting the reduction of the potential astringency of model wines. With reference to the different phenolic classes, yeast strains showed different adsorption abilities. From a technological point of view, the yeast choice proved to be crucial in determining changes in gustative and mouthfeel profile of red wines and may assist winemakers to modulate colour and astringency of wine. Copyright © 2015 Elsevier Ltd. All rights reserved.

  10. In vitro assay to estimate tea astringency via observing flotation of artificial oil bodies sheltered by caleosin fused with histatin 3.

    Science.gov (United States)

    Shih, Yu-En; Lin, Yu-Chih; Chung, Tse-Yu; Liu, Mei-Chun; Chen, Guan-Heng; Wu, Chia-Chang; Tzen, Jason T C

    2017-10-01

    Astringency, a sensory characteristic of food and beverages rich in polyphenols, mainly results from the formation of complexes between polyphenols and salivary proteins, causing a reduction of the lubricating properties of saliva. To develop an in vitro assay to estimate the astringency of oolong tea infusion, artificial oil bodies were constituted with sesame oil sheltered by a modified caleosin fused with histatin 3, one of the human salivary small peptides. Aggregation of artificial oil bodies was induced when they were mixed with oolong tea infusion or its major polyphenolic compound, (-)-epigallocatechin gallate (EGCG) of 100μM as observed in light microscopy. The aggregated artificial oil bodies gradually floated on top of the solution and formed a visible milky layer whose thickness was in proportion to the concentrations of tea infusion. This assay system was applied to test four different oolong tea infusions with sensory astringency corresponding to their EGCG contents. The result showed that relative astringency of the four tea infusions was correlated to the thickness of floated artificial oil bodies, and could be estimated according to the standard curve generated by simultaneously observing a serial dilution of the tea infusion with the highest astringency. Copyright © 2016. Published by Elsevier B.V.

  11. In vitro assay to estimate tea astringency via observing flotation of artificial oil bodies sheltered by caleosin fused with histatin 3

    Directory of Open Access Journals (Sweden)

    Yu-En Shih

    2017-10-01

    Full Text Available Astringency, a sensory characteristic of food and beverages rich in polyphenols, mainly results from the formation of complexes between polyphenols and salivary proteins, causing a reduction of the lubricating properties of saliva. To develop an in vitro assay to estimate the astringency of oolong tea infusion, artificial oil bodies were constituted with sesame oil sheltered by a modified caleosin fused with histatin 3, one of the human salivary small peptides. Aggregation of artificial oil bodies was induced when they were mixed with oolong tea infusion or its major polyphenolic compound, (−-epigallocatechin gallate (EGCG of 100μM as observed in light microscopy. The aggregated artificial oil bodies gradually floated on top of the solution and formed a visible milky layer whose thickness was in proportion to the concentrations of tea infusion. This assay system was applied to test four different oolong tea infusions with sensory astringency corresponding to their EGCG contents. The result showed that relative astringency of the four tea infusions was correlated to the thickness of floated artificial oil bodies, and could be estimated according to the standard curve generated by simultaneously observing a serial dilution of the tea infusion with the highest astringency.

  12. Isolation, structure determination, and sensory activity of mouth-drying and astringent nitrogen-containing phytochemicals isolated from red currants (Ribes rubrum).

    Science.gov (United States)

    Schwarz, Bernd; Hofmann, Thomas

    2007-02-21

    Application of chromatographic separation and taste dilution analyses recently revealed, besides a series of flavon-3-ol glycosides and (E)/(Z)-aconitic acid, four nitrogen-containing phytochemicals as the key astringent and mouth-drying compounds in red currants (Ribes rubrum). The isolation and structure determination of the astringent indoles 3-carboxymethyl-indole-1-N-beta-D-glucopyranoside (1) and 3-methylcarboxymethyl-indole-1-N-beta-D-glucopyranoside (2), as well as the astringent, noncyanogenic nitriles 2-(4-hydroxybenzoyloxymethyl)-4-beta-D-glucopyranosyloxy-2(E)-butenenitrile (3) and 2-(4-hydroxy-3-methoxybenzoyloxymethyl)-4-beta-D-glucopyranosyloxy-2(E)-butenenitrile (4) by means of 1D/2D NMR, LC-MS/MS, and UV-vis spectroscopy are reported. The structures of compounds 1 and 2 were confirmed by synthesis. Using the recently developed half-tongue test, human recognition thresholds for the astringent and mouth-drying nitrogen compounds were determined to be between 0.0003 and 5.9 micromol/L (water). In particular, the extraordinarily low threshold of 0.0003 micromol/L evaluated for the indole 1 represents the lowest recognition threshold of any astringent phytochemical reported to date.

  13. Sensory-guided decomposition of red currant juice (Ribes rubrum) and structure determination of key astringent compounds.

    Science.gov (United States)

    Schwarz, Bernd; Hofmann, Thomas

    2007-02-21

    Sequential application of solvent extraction, gel permeation chromatography, and RP-HPLC in combination with taste dilution analyses, followed by LC-MS and 1D/2D NMR experiments, led to the discovery and structure determination of 25 key astringent compounds of red currant juice. Besides several flavonol glycosides, in particular, 3-carboxymethyl-indole-1-N-beta-D-glucopyranoside, 3-methylcarboxymethyl-indole-1-N-beta-D-glucopyranoside, and a family of previously not identified compounds, namely, 2-(4-hydroxybenzoyloxymethyl)-4-beta-D-glucopyranosyloxy-2(E)-butenenitrile, 2-(4-hydroxy-3-methoxybenzoyloxymethyl)-4-beta-D-glucopyranosyloxy-2(E)-butenenitrile, (E)-6-[3-hydroxy-4-(O-beta-D-glucopyranosyl)phenyl]-5-hexen-2-one named dehydrorubrumin, and (3E,5E)-6-[3-hydroxy-4-(O-beta-D-glucopyranosyl)phenyl]-3,5-hexadien-2-one named rubrumin, have been identified. Determination of the oral astringency thresholds by means of the half-tongue test revealed that the lowest thresholds of 0.3 and 1.0 nmol/L were found for the nitrogen-containing 3-carboxymethyl-indole-1-N-beta-D-glucopyranoside and 3-methylcarboxymethyl-indole-1-N-beta-D-glucopyranoside, which do not belong to the group of plant polyphenols.

  14. Selective adsorption of molybdenum(VI) from Mo-Re bearing effluent by chemically modified astringent persimmon

    Energy Technology Data Exchange (ETDEWEB)

    Xiong Ying, E-mail: xiongying_1977@hotmail.com [School of Chemistry, Key Laboratory of Rare-scattered Elements of Liaoning Province, Liaoning University, Shenyang 110036 (China); Wang Haitao; Lou Zhenning; Shan Weijun; Xing Zhiqiang; Deng Guichun [School of Chemistry, Key Laboratory of Rare-scattered Elements of Liaoning Province, Liaoning University, Shenyang 110036 (China); Wu Dongbei [Department of Chemistry, Tongji University, 200092 (China); Fang Dawei [School of Chemistry, Key Laboratory of Rare-scattered Elements of Liaoning Province, Liaoning University, Shenyang 110036 (China); Biswas, Biplob Kumar [Department of Applied Chemistry, Saga University, Honjo 1, Saga 840-8502 (Japan); Department of Applied Chemistry and Chemical Engineering, Jessore Science and Technology University, Jessore (Bangladesh)

    2011-02-28

    Graphical abstract: The use of persimmon for the recovery of Mo(VI) from aqueous chloride medium was investigated. The excellent adsorption characteristics for Mo(VI) were confirmed by adsorption and elution tests using a column packed with the APF gel. Research highlights: {yields} Astringent persimmon was chemically cross-linked by formaldehyde to obtain a novel kind of adsorption gel. By comparing with the adsorption of some other metal ions, especially for Re(VII), this new gel exhibited selectivity only for molybdenum with a remarkably high capacity for Mo(VI) (1.05 mol/kg dry gel). {yields} The adsorption mechanisms of molybdenum on the astringent persimmon gel have been determined for deferent molybdenum species. And, the endothermic adsorption process followed pseudo-second order kinetics, and the adsorption behavior obeys the Langmuir mode. {yields} The excellent adsorption characteristics for Mo(VI) were confirmed by adsorption and elution tests using a column packed with the APF gel, especially from an actual industrial waste effluent. - Abstract: Astringent persimmon was chemically cross-linked by formaldehyde to obtain a novel kind of adsorption gel, which was named as APF gel. The adsorption behaviors of Mo(VI) and Re(VII) along with other coexisting metals onto the APF gel were studied in the present paper. The APF gel was found to be effective for the adsorption of Mo(VI) while the gel is almost completely inert toward rhenium and calcium over the whole hydrochloric acid concentration region. The APF gel has a low affinity for iron, copper, lead, nickel, manganese and zinc ions when the concentration of HCl is higher than 1 mol/L. The gel exhibited selectivity only for Mo(VI) with a remarkably high adsorption capacity 1.05 mol/kg, and the adsorption behavior obeys the Langmuir model. According to the thermodynamic and kinetic studies, the endothermic adsorption process followed pseudo-second order kinetics. Also, its excellent adsorption

  15. The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine.

    Science.gov (United States)

    González-Royo, Elena; Esteruelas, Mireia; Kontoudakis, Nikolaos; Fort, Francesca; Canals, Joan Miquel; Zamora, Fernando

    2017-01-01

    Nowadays supplementing red wines with commercial inactive dry yeasts is a widespread practice in winemaking because it leads to better balanced wines through increased mouthfeel and smooth astringency. The aim of this article is to study, in a red wine and in a model wine solution, how supplementation with three commercial inactive dry yeasts affects chemical composition and astringency. This will give us a better understanding of the action mechanism involved. The results suggest that this action mechanism is related to two different phenomena. The first is that inactive yeasts release polysaccharides and oligosaccharides which can increase mouthfeel and inhibit interactions between salivary protein and tannins. The second is that they have a direct effect on the precipitation or absorption of proanthocyanidins, especially the larger polymers, which have been described as the most astringent. It can be concluded that supplementation with inactive yeasts is indeed a useful tool for smoothing the astringency of red wines. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  16. Identification of UDP-glycosyltransferases involved in the biosynthesis of astringent taste compounds in tea (Camellia sinensis).

    Science.gov (United States)

    Cui, Lilan; Yao, Shengbo; Dai, Xinlong; Yin, Qinggang; Liu, Yajun; Jiang, Xiaolan; Wu, Yahui; Qian, Yumei; Pang, Yongzhen; Gao, Liping; Xia, Tao

    2016-04-01

    Galloylated catechins and flavonol 3-O-glycosides are characteristic astringent taste compounds in tea (Camellia sinensis). The mechanism involved in the formation of these metabolites remains unknown in tea plants. In this paper, 178 UGT genes (CsUGTs) were identified inC. sinensis based on an analysis of tea transcriptome data. Phylogenetic analysis revealed that 132 of these genes were clustered into 15 previously established phylogenetic groups (A to M, O and P) and a newly identified group R. Three of the 11 recombinant UGT proteins tested were found to be involved in the in vitro biosynthesis of β-glucogallin and glycosylated flavonols. CsUGT84A22 exhibited catalytic activity toward phenolic acids, in particular gallic acid, to produce β-glucogallin, which is the immediate precursor of galloylated catechin biosynthesis in tea plants. CsUGT78A14 and CsUGT78A15 were found to be responsible for the biosynthesis of flavonol 3-O-glucosides and flavonol 3-O-galactosides, respectively. Site-directed mutagenesis of the Q373H substitution for CsUGT78A14 indicated that the Q (Gln) residue played a catalytically crucial role for flavonoid 3-O-glucosyltransferase activity. The expression profiles of the CsUGT84A22, CsUGT78A14, and CsUGT78A15 genes were correlated with the accumulation patterns of β-glucogallin and the glycosylated flavonols which indicated that these three CsUGT genes were involved in the biosynthesis of astringent compounds inC. sinensis. © The Author 2016. Published by Oxford University Press on behalf of the Society for Experimental Biology.

  17. Tannin quantification in red grapes and wine: comparison of polysaccharide- and protein-based tannin precipitation techniques and their ability to model wine astringency.

    Science.gov (United States)

    Mercurio, Meagan D; Smith, Paul A

    2008-07-23

    Quantification of red grape tannin and red wine tannin using the methyl cellulose precipitable (MCP) tannin assay and the Adams-Harbertson (A-H) tannin assay were investigated. The study allowed for direct comparison between the repeatability of the assays and for the assessment of other practical considerations such as time efficiency, ease of practice, and throughput, and assessed the relationships between tannin quantification by both analytical techniques. A strong correlation between the two analytical techniques was observed when quantifying grape tannin (r(2) = 0.96), and a good correlation was observed for wine tannins (r(2) = 0.80). However, significant differences in the reported tannin values for the analytical techniques were observed (approximately 3-fold). To explore potential reasons for the difference, investigations were undertaken to determine how several variables influenced the final tannin quantification for both assays. These variables included differences in the amount of tannin precipitated (monitored by HPLC), assay matrix variables, and the monomers used to report the final values. The relationship between tannin quantification and wine astringency was assessed for the MCP and A-H tannin assays, and both showed strong correlations with perceived wine astringency (r(2) = 0.83 and r(2) = 0.90, respectively). The work described here gives guidance to those wanting to understand how the values between the two assays relate; however, a conclusive explanation for the differences in values between the MCP and A-H tannin assays remains unclear, and further work in this area is required.

  18. Remoção de adstringência de caqui: um enfoque bioquímico, fisiológico e tecnológico Removal of astringency in persimmon fruits: a biochemical, physiological and technological view

    Directory of Open Access Journals (Sweden)

    Fernando Kazuhiro Edagi

    2009-04-01

    Full Text Available Apenas na Ásia, centro de origem do caqui (Diospyros kaki L., existem mais de 2000 cultivares diferentes, das quais, a maioria é adstringente. Diante de tamanha variabilidade, existem diferentes métodos de remoção de adstringência, de tal forma que cada um deve ser adaptado a cada cultivar e local de produção. Tais métodos de destanização objetivam promover um acúmulo de acetaldeído na polpa dos frutos, o qual provoca a polimerização das moléculas de taninos solúveis, responsáveis pela adstringência, transformando-os num composto com consistência de gel, insolúvel e, assim, não adstringente. Entre os métodos mais utilizados estão: aplicação de vapor de álcool etílico, que ativa a enzima álcool dehidrogenase com subseqüente acúmulo de acetaldeído, e a promoção da anaerobiose, que induz a transformação do piruvato em acetaldeído em uma reação catalisada pela enzima piruvato descarboxilase. Neste trabalho de revisão, visa à discussão dos principais fatores a serem observados no processo de remoção da adstringência de caquis, como o método a ser utilizado, a temperatura de destanização, o tempo de exposição ao tratamento e o ponto de maturação dos frutos, entre outros.In Asia, the center of origin of persimmon (Diospyros kaki L., more than 2000 different varieties are present, most of then being astringent. Beyond such variability, there are a lot of different methods to remove the astringency of fruit and each treatment is more approachable for each cultivar and local of production. The different methods to remove the astringency are based, mostly, at the accumulation of acetaldehyde at the flesh fruit that induce the polymerization of the soluble tannin molecules, responsible for the astringency formation, turning them into an insoluble and non astringent substance. The most used methods are: ethanol vapor application which activates alcohol dehydrogenase and increases the acetaldehyde

  19. Metabolic switching of astringent and beneficial triterpenoid saponins in soybean is achieved by a loss-of-function mutation in cytochrome P450 72A69.

    Science.gov (United States)

    Yano, Ryoichi; Takagi, Kyoko; Takada, Yoshitake; Mukaiyama, Kyosuke; Tsukamoto, Chigen; Sayama, Takashi; Kaga, Akito; Anai, Toyoaki; Sawai, Satoru; Ohyama, Kiyoshi; Saito, Kazuki; Ishimoto, Masao

    2017-02-01

    Triterpenoid saponins are major components of secondary metabolites in soybean seeds and are divided into two groups: group A saponins, and 2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) saponins. The aglycone moiety of group A saponins consists of soyasapogenol A (SA), which is an oxidized β-amyrin product, and the aglycone moiety of the DDMP saponins consists of soyasapogenol B (SB). Group A saponins produce a bitter and astringent aftertaste in soy products, whereas DDMP saponins have known health benefits for humans. We completed map-based cloning and characterization of the gene Sg-5, which is responsible for SA biosynthesis. The naturally occurring sg-5 mutant lacks group A saponins and has a loss-of-function mutation (L164*) in Glyma15g39090, which encodes the cytochrome P450 enzyme, CYP72A69. An enzyme assay indicated the hydroxylase activity of recombinant CYP72A69 against SB, which also suggested the production of SA. Additionally, induced Glyma15g39090 mutants (R44* or S348P) lacked group A saponins similar to the sg-5 mutant, indicating that Glyma15g39090 corresponds to Sg-5. Endogenous levels of DDMP saponins were higher in the sg-5 mutant than in the wild-type lines due to the loss of the enzyme activity that converts SB to SA. Interestingly, the genomes of palaeopolyploid soybean and the closely related common bean carry multiple Sg-5 paralogs in a genomic region syntenic to the soybean Sg-5 region. However, SA did not accumulate in common bean samples, suggesting that Sg-5 activity evolved after gene duplication event(s). Our results demonstrate that metabolic switching of undesirable saponins with beneficial saponins can be achieved in soybean by disabling Sg-5. © 2016 The Authors The Plant Journal © 2016 John Wiley & Sons Ltd.

  20. Label-free quantitative 1H NMR spectroscopy to study low-affinity ligand–protein interactions in solution: A contribution to the mechanism of polyphenol-mediated astringency

    Science.gov (United States)

    Delius, Judith; Frank, Oliver

    2017-01-01

    Nuclear magnetic resonance (NMR) spectroscopy is well-established in assessing the binding affinity between low molecular weight ligands and proteins. However, conventional NMR-based binding assays are often limited to small proteins of high purity and may require elaborate isotopic labeling of one of the potential binding partners. As protein–polyphenol complexation is assumed to be a key event in polyphenol-mediated oral astringency, here we introduce a label-free, ligand-focused 1H NMR titration assay to estimate binding affinities and characterize soluble complex formation between proteins and low molecular weight polyphenols. The method makes use of the effects of NMR line broadening due to protein–ligand interactions and quantitation of the non-bound ligand at varying protein concentrations by quantitative 1H NMR spectroscopy (qHNMR) using electronic reference to access in vivo concentration (ERETIC 2). This technique is applied to assess the interaction kinetics of selected astringent tasting polyphenols and purified mucin, a major lubricating glycoprotein of human saliva, as well as human whole saliva. The protein affinity values (BC50) obtained are subsequently correlated with the intrinsic mouth-puckering, astringent oral sensation imparted by these compounds. The quantitative NMR method is further exploited to study the effect of carboxymethyl cellulose, a candidate “anti-astringent” protein binding antagonist, on the polyphenol–protein interaction. Consequently, the NMR approach presented here proves to be a versatile tool to study the interactions between proteins and low-affinity ligands in solution and may find promising applications in the discovery of bioactives. PMID:28886151

  1. Effects of isoflavones on beany flavor and astringency of soymilk and cooked whole soybean grains Efeitos dos isoflavonóides no sabor de feijão cru e na adstringência do extrato hidrossolúvel de soja e dos grãos inteiros cozidos

    Directory of Open Access Journals (Sweden)

    Mercedes Concórdia Carrão-Panizzi

    1999-06-01

    Full Text Available Flavor is the main limiting factor affecting soybean acceptability in the Occidental countries. The purpose of this study was to determine the effetcs of isoflavones on soybean flavor. Differences in beany flavor and astringency of soymilk and cooked whole soybean grains, prepared with cultivars IAS 5 and BR-36 (136 and 54 mg of total isoflavones /100 g of sample, respectively with pre-soaking and pre-heating of grains, were sensorially analised, by an unstructured category scale of ascending intensity. Differences in isoflavone contents for both soybean cultivars were maintained in the two products, despite the pre-treatments in the processing. Pre-soaking of grains intensified beany flavor in the soymilk, reducing the perception of astringency, which is caused by the aglucones that were developed in reduced amounts.The whole soybeans grains cooked under pressure (1.5 kgf/cm² at 127°C presented reduced levels of isoflavones malonyl-glucosides. Due to thermal instability, these compounds were converted to conjugated glucosides, genistin and daidzin. In the cooked whole soybean grains, no aglucones were formed and consequently it was not possible to detect differences in astringency. Results suggest that pre-heating of grains promote better flavor in soybean products.O sabor é o principal fator que limita a aceitabilidade da soja nos países ocidentais. O propósito deste estudo foi determinar os efeitos dos isoflavonóides sobre o sabor da soja. Diferenças no sabor de feijão cru e na adstringência do extrato hidrossolúvel de soja e dos grãos inteiros de soja cozidos, preparados com as cultivares IAS 5 e BR-36 (136 e 54 mg isoflavonóides totais /100 g de amostras, respectivamente, com pré-maceração e pré-aquecimento dos grãos, foram analisadas sensorialmente, conforme uma escala não estruturada de categoria de intensidade ascendente. As diferenças no teor dos isoflavonóides das duas cultivares foram mantidas nos dois produtos

  2. Composición química, producción de gas in vitro y astringencia en el follaje de Samanea saman (Jacq. Merrill Chemical composition, in vitro gas production and astringency in the foliage of Samanea saman (Jacq. Merrill

    Directory of Open Access Journals (Sweden)

    A Ojeda

    2012-06-01

    Full Text Available Con el objetivo de determinar la composición química, la astringencia, la producción de gas y la degradabilidad ruminal in vitro de la fracción comestible de Samanea saman, durante el año 2009 se realizaron cinco muestreos (febrero, abril, mayo, junio y octubre en plantas localizadas en un bosque semicaducifolio tropical en Venezuela. En cada muestreo se consideraron 10 plantas diferentes, cada una como una réplica evaluada en un diseño completamente aleatorizado. No hubo variación (P>0,05 en la MO (94,1 ± 1,5%, la PC (20,1 ± 1,5%, la hemicelulosa (17,5 ± 3,7%, la celulosa (10,5 ± 2,5%, la lignina (11,1 ± 1,8% y los fenoles totales (2,8 ± 1,1%. De mayo a octubre se observaron los mayores valores (PIn order to determine the chemical composition, astringency, in vitro gas production and ruminal degradability of the edible fraction of Samanea saman, during 2009, five samplings (February, April, May, June and October were conducted on plants located in a semideciduous tropical forest in Venezuela. In each sampling 10 different plants were considered, each as a replicate evaluated in a completely randomized design. OM (94,1 ± 1,5%, CP (20,1 ± 1,5%, hemicellulose (17,5 ± 3,7%, cellulose (10,5 ± 2,5%, lignin (11,1 ± 1,8%, and total phenols (2,8 ± 1,1% did not show variations (P<0,05. From May to October, the highest values (P<0,05 of EE (5,3 ± 0,8%, NDF (44,8 ± 3,3%, ADF (16,7 ± 1,9%, and Ca (1,3 ± 0,2% were observed; while total (P<0,05 and condensed tannins (P<0,01 increased in October (3,75% and 0,99%, respectively. Astringency was not detected from February to May, and had limited values from June to October (0,4 ± 0,2 g Eta/100 g DM. No differences were observed in b (0,04 ± 0,01 mL/h, To (1,2 ± 0,2 h and T½ (21,3 ± 3,3 h with the highest gas potential production in February (63,3 mL/g DM. The OM and NDF degradability was reduced (P<0,05 in April (44,7% and 24,7%, respectively, without differences during the remaining

  3. 21 CFR 347.12 - Astringent active ingredients.

    Science.gov (United States)

    2010-04-01

    ... contains 0.13 to 0.5 percent aluminum acetate). (b) Aluminum sulfate, 46 to 63 percent (the concentration... following within the specified concentration established for each ingredient: (a) Aluminum acetate, 0.13 to...

  4. 21 CFR 347.52 - Labeling of astringent drug products.

    Science.gov (United States)

    2010-04-01

    ... “* When combined together in water, these ingredients form the active ingredient aluminum acetate. See... contact occurs, rinse thoroughly with water.” (2) For products containing aluminum acetate identified in... a soak: [preceding words in bold type] [bullet] soak affected area for 15 to 30 minutes as needed...

  5. 21 CFR 349.55 - Labeling of ophthalmic astringent drug products.

    Science.gov (United States)

    2010-04-01

    .... 349.55 Section 349.55 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) DRUGS FOR HUMAN USE OPHTHALMIC DRUG PRODUCTS FOR OVER-THE-COUNTER HUMAN USE Labeling... vision, continued redness or irritation of the eye, or if the condition worsens or persists for more than...

  6. The Astringency of the GP Algorithm for Forecasting Software Failure Data Series

    Directory of Open Access Journals (Sweden)

    Yong-qiang Zhang

    2007-05-01

    Full Text Available The forecasting of software failure data series by Genetic Programming (GP can be realized without any assumptions before modeling. This discovery has transformed traditional statistical modeling methods as well as improved consistency for model applicability. The individuals' different characteristics during the evolution of generations, which are randomly changeable, are treated as Markov random processes. This paper also proposes that a GP algorithm with "optimal individuals reserved strategy" is the best solution to this problem, and therefore the adaptive individuals finally will be evolved. This will allow practical applications in software reliability modeling analysis and forecasting for failure behaviors. Moreover it can verify the feasibility and availability of the GP algorithm, which is applied to software failure data series forecasting on a theoretical basis. The results show that the GP algorithm is the best solution for software failure behaviors in a variety of disciplines.

  7. Salvia officinalis in dentistry

    National Research Council Canada - National Science Library

    Nikhita Narayanan; Lakshmi Thangavelu

    2015-01-01

      Salvia officinalis is a medicinal herb used as an cosmetic, flavoring agent, It has antibacterial, antifungal, anticaries, antiplaque, antiviral, astringent, and other useful properties, it is also...

  8. Terminalia mjuna (Roxb.ex DC) Wight & Am. of COl11bretaceae is a ...

    Indian Academy of Sciences (India)

    ... white and borne 011 branched inflorescences. Fruit is ovoid lrvith 5-7 angles or 'wings. Bark is astringent, sweet, acrid, cooling, aphrodisiac, demulcent, cardiotonic, antidysenteric, urinary astringent, expectorant, alexiteric and tollie. It is useful ill ulcers, urethrorrhea, leucorrhoea, diabetes, anaemia, cardiopathy, cirrhosis ...

  9. Induction of apoptosis in human breast adenocarcinoma MCF-7 ...

    African Journals Online (AJOL)

    Datron

    Tannic acid (TA), a plant polyphenol, has been described as having anticarcinogenic, antioxidant, antimutagenic, antimicrobial, antiallergic, antiinflammatory and astringent properties. Resveratrol. (RES), a phytoalexin phenolic compound, has been known as an antioxidant, anticarcinogenic, antiinflammatory ...

  10. Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (Hippophaë rhamnoides L.) Berries.

    Science.gov (United States)

    Ma, Xueying; Yang, Wei; Laaksonen, Oskar; Nylander, Merja; Kallio, Heikki; Yang, Baoru

    2017-11-15

    Sensory profile, flavonols, proanthocyanidins, sugars, and organic acids were investigated in purees of six sea buckthorn (Hippophaë rhamnoides) cultivars. The sensory profiles of the purees were dominated by intense sourness followed by astringency and bitterness due to the high content of malic acid. Malic acid and isorhamnetin glycosides, especially isorhamnetin-3-O-sophoroside-7-O-rhamnoside, had close association with the astringent attributes in the different purees, whereas some of the known astringent compounds such as proanthocyanidin dimers and trimers or quercetin glycosides, had less impact. Moreover, the ratios between contents of acids and phenolic compounds were more important predictors of bitterness than the individual variables alone. Astringency and bitterness are important sensory factors for the consumer acceptance of sea buckthorn products. The current study provides new knowledge on the correlations between sensory properties and composition and supports industrial utilization of the sea buckthorn berries.

  11. Drug: D06972 [KEGG MEDICUS

    Lifescience Database Archive (English)

    Full Text Available lgesics, anti-itchings, astringents, anti-inflammatory agents 2649 Others D06972 Shiunkou 5 Crude drugs and Chinese medicine... formulations 52 Traditional Chinese medicines 520 Traditional Chinese medicines 5200 Traditional Chinese medicine

  12. Non-destructive assessment of the internal quality of intact persimmon using colour and VIS/NIR hyperspectral imaging

    OpenAIRE

    Munera-Picazo, S.; Besada Ferreiro, Cristina María; Aleixos Borrás, María Nuria; Talens Oliag, Pau; Salvador, Alejandra; Sun, Da-Wen; Cubero-García, Sergio; BLASCO IVARS, JOSE

    2017-01-01

    The internal quality of intact persimmon cv. Rojo Brillante was assessed trough visible and near infrared hyperspectral imaging. Fruits at three stages of commercial maturity were exposed to different treatments with CO2 to obtain fruit with different ripeness and level of astringency (soluble tannin content). Spectral and spatial information were used for building classification models to predict ripeness and astringency trough multivariate analysis techniques like linear and quadratic dis...

  13. Avaluació de parametres químics i sensorials i relació amb l'astringència del vi negre

    OpenAIRE

    Masabeu Castellà, Aïda

    2014-01-01

    Astringency is one of the main problems found in red wine. It is caused by interaction of different compounds that are in wine like polyphenols, tannins, anthocyans, alcohol content... among others. The objective of this work is to evaluate different parameters possibly related to the astringency of wine with routine cheaper and simple methods and compare it to the sensory analysis. To carry out this work we have studied 35 samples of commercial wine provided by INCAVI (Catalan Institute of V...

  14. Catechin content and the degree of its galloylation in oolong tea are inversely correlated with cultivation altitude

    OpenAIRE

    Chen, Guan-Heng; Yang, Chin-Ying; Lee, Sin-Jie; Wu, Chia-Chang; Tzen, Jason T.C.

    2014-01-01

    The taste quality of oolong tea generated from leaves of Camellia sinensis L. cultivated in the same mountain area is positively correlated to the cultivation altitude, partly due to the inverse correlation with the astringency of the tea infusion. The astringency of oolong tea mostly results from the presence of polyphenolic compounds, mainly catechins and their derivatives. Four catechins, (-)-epicatechin (EC) and (-)-epigallocatechin (EGC) together with their gallate derivatives (with rela...

  15. DOI: 10.18697/ajfand.80.15710 12534 EVALUATION DES MODES ...

    African Journals Online (AJOL)

    biodisponibilité du fer augmentant ainsi les risques d'anémie ferriprive très fréquente dans les pays sous-développés comme le Sénégal [11]. Les tanins confèrent aux produits à base de substances végétales comme le Café Touba et la tisane de kinkéliba leur astringence [12, 13]. A cause de cette astringence, du sucre ...

  16. Drug: D04800 [KEGG MEDICUS

    Lifescience Database Archive (English)

    Full Text Available D04800 Mixture, Drug Heparinoid - adrenal extract - salicylic acid mixt; Amel S (TN...) Heparinoid [DR:D04799], Adrenal extract, Salicylic acid [DR:D00097] Therapeutic category: 2649 Therapeutic... anti-itchings, astringents, anti-inflammatory agents 2649 Others D04800 Heparinoid - adrenal extract - salicylic acid mixt PubChem: 17398169 ...

  17. Dalbergia sissoo Roxb. (English: Sissoo; Hindi: Shisham or Sisam ...

    Indian Academy of Sciences (India)

    ... digestive and anthelmintic and diuretic useful in treating dyspepsia, colic, diarrhoea and gonorrhoea. The bark and heartwood are astringent, acrid, bitter, thermogenic, depurative, anti- inflammatory, aphrodisiac, abortifacient, antipyretic and are useful in skin diseases, leprosy, leuco- derma, ulcers, bronchitis, sciatica and ...

  18. Bark is the Hallmark

    Indian Academy of Sciences (India)

    cinchotannic acid, gallotannic acid, etc. d) Volatile oils: Essential oils which have the odoriferous principle., eg., cinnamon oil, rose oil, etc. e) Resins: Solid or .... astringent which is applied in the treatment of stomach pain, ulcers, chronic diarrhoea and dysentery. The paste of Michelia. Bark is a source of many medicines.

  19. Taste profile characterization of white ginseng by electronic tongue ...

    African Journals Online (AJOL)

    We conducted taste profile analysis of white ginseng (Panax ginseng) using a taste-sensing system. Taste such as sourness, bitterness, astringent, aftertaste, umami, richness, and saltiness of the four subfractions (n-hexane fr. = Pg1; EtOAc fr. = Pg2; CHCl3 fr. = Pg3; n-BuOH fr. = Pg4) from white ginseng was checked using ...

  20. 52 - 55 Indabawa - Antibacterial paid

    African Journals Online (AJOL)

    DR. AMIN

    embedded in an orange – coloured pulp (Keay et al.,. 1964, Mukhtar and Shuaibu, 1999). The seeds are the important products. They do not separate into two cotyledons. They have, in chewing a bitter astringent and resinous taste, somewhat resembling that of the raw coffee bean, with a residual slight sweetness. The.

  1. Active taste compounds in juice from oranges symptomatic for Huanglongbing (HLB) citrus greening disease

    Science.gov (United States)

    Citrus greening disease, also known as Huanglongbing (HLB), compromises the quality of citrus fruit and juice, causing increased bitterness, metallic taste, astringency and a burning mouthfeel. The chemical basis responsible for these changes remains largely unknown other than the roles of the bitte...

  2. International Journal of Health Research

    African Journals Online (AJOL)

    Erah

    2008-11-03

    Nov 3, 2008 ... 125 mg, Nigella sativa - 125 mg and Rock salt - 125 used as carminative, digestant, astringent, antacid and to improve appetite. The objective of this study was to investigate the anthelminthic its activity. Methods. Materials. Asta churna, a product of Impcops, is an ayurvedic preparation was purchased from.

  3. Sireeratawong et al., Afr J Tradit Complement Altern Med. (2013) 10 ...

    African Journals Online (AJOL)

    AJTCAM

    Roxb. is an indigenous plant in Southeast Asia and Thailand. It is a plant in the family Combretaceae and commonly known as “Sa Maw Phi Phek” in Thai name (Smitinand, 2001). T. bellerica has been extensively used in Thai traditional medicine for laxative, carminative, astringent, expectorant and tonic (Department of.

  4. Ipomoea Batatas

    African Journals Online (AJOL)

    Tope

    The leaves of sweet potato is used as potherb in. Southeast Asia, they can also be used as forage and the leaf has rich protein content that helps to fill the nutritional gap. The leaf decoction of sweet potato is used in folk remedies for the tumour of the mouth and throat. It can also be used as an alternative for astringent, tonic,.

  5. Oligomerization and hydroxylation of green tea catechins by oxidative enzymes

    NARCIS (Netherlands)

    Verloop, J.W.

    2016-01-01

    Black teas are known for their characteristic brown colour, bitter taste and astringent mouth feel. These sensory characteristics are mainly influenced by the phenolic oxidation products present in black tea. The oxidation of phenolics from green tea leaves during black tea manufacturing is an

  6. PHARMACOGNOSTIC AND ANTI-DIARRHOEAL STUDIES OF ...

    African Journals Online (AJOL)

    In all the doses, there was an initial increase in purgation by the 2nd h of the test, but this was followed by constipation. The results supported the co-occurrence of astringent and purgative compounds in the crude drug. The toxicity of the drug suggests that it is not recommendable for clinical use as an anti-diarrhoea drug.

  7. Cytotoxicity and phytotoxicity of some selected medicinal plants of ...

    African Journals Online (AJOL)

    STORAGESEVER

    2010-02-01

    Feb 1, 2010 ... The leaves and shoots of R. hastatus and Rumex dentatus are diuretic, refrigerant and used as cooling agent (Islam et al., 2006; Hussain et al., 2006). The roots of R. dentatus and Rumex nepalensis are used as an astringent and in cutaneous disorders and purgative. (Chopra et al., 1986; Manandhar, ...

  8. Effect of Aqueous Extract of Acacia nilotica on Microbial and Castor ...

    African Journals Online (AJOL)

    Prof. Ogunji

    The ethyl acetyl fraction of A. nilotica pods was reported to contain anti-diarrhoea property (Sanni et al. 2010). In South Africa, bark of A. nilotica is useful to treat cough locally, the leave is believed to have cured potency while the bark, leaves, gum and pods are useful together as astringent because of the tannin they posses ...

  9. Assessing wines based on total phenols, phenolic acids and ...

    African Journals Online (AJOL)

    FIDIL

    2013-05-29

    May 29, 2013 ... Phenolic compounds, especially anthocyanins, flavonols, catechins and ... astringency. Phenolic compounds have recently been ... properties, which allow them to act as reducing agents, hydrogen donors, singlet oxygen quenchers and metal chelators (Landbo and Meyer, 2001). Phenolic com- pounds in ...

  10. Salivary amylase induction by tannin-enriched diets as a possible countermeasure against tannins

    DEFF Research Database (Denmark)

    da Costa, G; Lamy, E; Capela e Silva, F

    2008-01-01

    Tannins are characterized by protein-binding affinity. They have astringent/bitter properties that act as deterrents, affecting diet selection. Two groups of salivary proteins, proline-rich proteins and histatins, are effective precipitators of tannin, decreasing levels of available tannins. The ...

  11. Drug: D02845 [KEGG MEDICUS

    Lifescience Database Archive (English)

    Full Text Available D02845 Drug Aluminum chloride (USP) AlCl3. 6H2O 239.9515 241.4322 D02845.gif Astringent [topic...LOGICALS D10 ANTI-ACNE PREPARATIONS D10A ANTI-ACNE PREPARATIONS FOR TOPICAL USE D10AX Other anti-acne preparations for topic

  12. Drug: D01170 [KEGG MEDICUS

    Lifescience Database Archive (English)

    Full Text Available D01170 Drug Zinc oxide (JP16/USP); Zinc oxide (TN) ZnO 79.9241 81.4084 D01170.gif A...stringent: Protectant [topical] Same as: C12570 Therapeutic category: 2621 2649 Therapeutic category of drug

  13. Dosage De Quelques Composantes Biochimiques Des Feuilles De ...

    African Journals Online (AJOL)

    The analysis of these results reveals that leaves taken at the stage of one and a half month are better quality because of their wealth in protein, in total sugar and especially the astringency, bitterness and the perfume of their infusion which are criteria of evaluation of tea. However, these last will be less kept for a long time ...

  14. Drug: D04799 [KEGG MEDICUS

    Lifescience Database Archive (English)

    Full Text Available nt of Amel S (TN) Therapeutic category of drugs in Japan [BR:br08301] 2 Agents affecting individual organs 2...6 Epidermides 264 Analgesics, anti-itchings, astringents, anti-inflammatory agents 2649 Others D04799 Heparinoid (JAN) 3 Agent

  15. Drug: D02058 [KEGG MEDICUS

    Lifescience Database Archive (English)

    Full Text Available 058.gif Astringent; Dentin desensitizer ATC code: B05XA12 Anatomical Therapeutic Chemical (ATC) classification [BR:br08303] B BLOOD... AND BLOOD FORMING ORGANS B05 BLOOD SUBSTITUTES AND PERFUSION SOLUTIONS B05X I.V. SOL

  16. Drug: D08718 [KEGG MEDICUS

    Lifescience Database Archive (English)

    Full Text Available D08718 Mixture, Drug dl-Camphor - l-menthol - methyl salicylate mixt; Mirusart (TN)...lgesics, anti-itchings, astringents, anti-inflammatory agents 2649 Others D08718 dl-Camphor - l-menthol - methyl salicylate mixt PubChem: 96025401 ...

  17. Drug: D08720 [KEGG MEDICUS

    Lifescience Database Archive (English)

    Full Text Available D08720 Mixture, Drug dl-Camphor - l-menthol - methyl salicylate -; diphenhydramine ...sics, anti-itchings, astringents, anti-inflammatory agents 2649 Others D08720 dl-Camphor - l-menthol - methyl salicylate - PubChem: 96025403 ...

  18. Drug: D08716 [KEGG MEDICUS

    Lifescience Database Archive (English)

    Full Text Available D08716 Mixture, Drug dl-Camphor - l-menthol - glycyrrhetinic acid - methyl salicyla...s, astringents, anti-inflammatory agents 2649 Others D08716 dl-Camphor - l-menthol - glycyrrhetinic acid - methyl salicylate mixt PubChem: 96025399 ...

  19. The Sacred Lotus

    Indian Academy of Sciences (India)

    IAS Admin

    diseases and leprosy, and are considered as an antidote to poison. Petioles are considered as astringent, useful for burning sensa- tions and piles. The root in powder form is prescribed for curing piles, dysentery, and dyspepsia, and is used as a paste for skin infections and ringworm [4]. Lotus honey is considered as good.

  20. Drug: D04806 [KEGG MEDICUS

    Lifescience Database Archive (English)

    Full Text Available D04806 Mixture, Drug Hydrocortisone acetate - diphenhydramine hydrochloride - fradi...omycin sulfate mixt; Strong restamin cortisone (TN) Hydrocortisone acetate [DR:D00165], Diphenhydramine hydr...ochloride [DR:D00669], Fradiomycin sulfate [DR:D01618] Therapeutic category: 2649 Therapeutic category of dr... Analgesics, anti-itchings, astringents, anti-inflammatory agents 2649 Others D04806 Hydrocortisone acetate - diphenhydramine hydr

  1. Drug: D01083 [KEGG MEDICUS

    Lifescience Database Archive (English)

    Full Text Available D01083 Drug Calcium hydroxide (JP16/USP); Calkyl (TN) CaH2O2 73.9681 74.0927 D01083....gif Astringent Same as: C12277 Therapeutic category: 2649 Therapeutic category of drugs in Japan [BR:br0830...ammatory agents 2649 Others D01083 Calcium hydroxide (JP16/USP) CAS: 1305-62-0 Pu

  2. Drug: D08733 [KEGG MEDICUS

    Lifescience Database Archive (English)

    Full Text Available D08733 Mixture, Drug Dexamethasone - dry distillation tar of defatting soybean mixt; Dexamethasone... - glyteer mixt; Glymesason (TN) Dexamethasone [DR:D00292], Dry distillation tar of defatting...gs, astringents, anti-inflammatory agents 2649 Others D08733 Dexamethasone - dry distillation tar of defatting soybean mixt PubChem: 96025416 ...

  3. ~{owering rrrees

    Indian Academy of Sciences (India)

    Flowers are yellow or orange in colour and aggregated into globose head inflorescence. Fruits are globose and yellow when ripe. The bark is bitter, astringent, acrid, antiinflammatory, carminative, diuretic and expectorant. It is useful in fever, strangury, cough, diarrhoea, vomiting and burning sensation. A decoction of leaves ...

  4. Fatty Acid Composition of the Aerial Parts of Some Centaurea ...

    African Journals Online (AJOL)

    been used for their anti-rheumatic, diuretic, choleretic, stomachic, astringent, cytotoxic, antibacterial, antipyretic and tonic properties [4-. 6]. Flavonoids, steroids, volatile constituents, sesquiterpene lactones and fatty acids have been previously isolated from plants belonging to the genus [7-11]. Fatty acid, either saturated or.

  5. roasting effects on phenolic content and free- radical scavenging ...

    African Journals Online (AJOL)

    Mimi

    Polyphenols are phytochemicals responsible for the astringency, bitterness, green flavoursand antioxidant activities in Theobroma cacao beans. Polyphenols degradation in cocoa beans during roasting is crucial to the flavour outcome and it is influenced by factors such as temperature, time and pod storage. Antioxidants ...

  6. Drug: D04797 [KEGG MEDICUS

    Lifescience Database Archive (English)

    Full Text Available D04797 Mixture, Drug Zinc oxide starch powder (JP16); Zinc oxide starch powder (TN)...c oxides D04797 Zinc oxide starch powder (JP16) 264 Analgesics, anti-itchings, as...tringents, anti-inflammatory agents 2649 Others D04797 Zinc oxide starch powder (JP16) PubChem: 17398166 ...

  7. Catechin content and the degree of its galloylation in oolong tea are inversely correlated with cultivation altitude.

    Science.gov (United States)

    Chen, Guan-Heng; Yang, Chin-Ying; Lee, Sin-Jie; Wu, Chia-Chang; Tzen, Jason T C

    2014-09-01

    The taste quality of oolong tea generated from leaves of Camellia sinensis L. cultivated in the same mountain area is positively correlated to the cultivation altitude, partly due to the inverse correlation with the astringency of the tea infusion. The astringency of oolong tea mostly results from the presence of polyphenolic compounds, mainly catechins and their derivatives. Four catechins, (-)-epicatechin (EC) and (-)-epigallocatechin (EGC) together with their gallate derivatives (with relatively high astringency), (-)-EC gallate (ECG) and (-)-EGC gallate (EGCG), were detected as major compounds in oolong tea. The degrees of catechin galloylation, designated as ECG/(EC + ECG) and EGCG/(EGC + EGCG), in both oolong tea infusions and their fresh tea leaves, were found to be inversely correlated to the cultivation altitude at 200 m, 800 m, and 1300 m. A similar inverse correlation was observed when seven more oolong tea infusions and seven more fresh leaves harvested at altitude ranging from 170 m to 1600 m were recruited for the analyses. Moreover, catechin contents in oolong tea infusions were also found to be inversely correlated to the cultivation altitude. It is proposed that catechin content and the degree of its galloylation account for, at least partly, the inverse correlation between the astringency of oolong tea and the cultivation altitude. Copyright © 2014. Published by Elsevier B.V.

  8. Catechin content and the degree of its galloylation in oolong tea are inversely correlated with cultivation altitude

    Directory of Open Access Journals (Sweden)

    Guan-Heng Chen

    2014-09-01

    Full Text Available The taste quality of oolong tea generated from leaves of Camellia sinensis L. cultivated in the same mountain area is positively correlated to the cultivation altitude, partly due to the inverse correlation with the astringency of the tea infusion. The astringency of oolong tea mostly results from the presence of polyphenolic compounds, mainly catechins and their derivatives. Four catechins, (--epicatechin (EC and (--epigallocatechin (EGC together with their gallate derivatives (with relatively high astringency, (--EC gallate (ECG and (--EGC gallate (EGCG, were detected as major compounds in oolong tea. The degrees of catechin galloylation, designated as ECG/(EC + ECG and EGCG/(EGC + EGCG, in both oolong tea infusions and their fresh tea leaves, were found to be inversely correlated to the cultivation altitude at 200 m, 800 m, and 1300 m. A similar inverse correlation was observed when seven more oolong tea infusions and seven more fresh leaves harvested at altitude ranging from 170 m to 1600 m were recruited for the analyses. Moreover, catechin contents in oolong tea infusions were also found to be inversely correlated to the cultivation altitude. It is proposed that catechin content and the degree of its galloylation account for, at least partly, the inverse correlation between the astringency of oolong tea and the cultivation altitude.

  9. Improving the quality of asphalt coating with carbon nanomodifiers

    Science.gov (United States)

    Larisa, Urkhanova; Nikolay, Shestakov; Aleksandr, Semenov; Natalya, Smirnyagina; Irina, Semenova

    2015-07-01

    This article deals with the possibility of modifying the binder by adding carbon nanomodifier to bitumen to improve the quality of asphalt. Addition of 0.05%-0.5% of nanomodifier significantly changes the properties of bitumen. Asphalt with this astringent has increased strength, heat resistance and shear resistance.

  10. Annonaceae: Breaking the Wall of Inflammation

    OpenAIRE

    Ali Attiq; Juriyati Jalil; Khairana Husain

    2017-01-01

    Inventories of tropical forests have listed Annonaceae as one of the most diverse plant families. For centuries, it is employed in traditional medicines to cure various pathological conditions including snakebite, analgesic, astringent, diarrhea, dysentery, arthritis pain, rheumatism, neuralgia, and weight loss etc. Phytochemical analysis of Annonaceae family have reported the occurrence of alkaloids, flavonoids, triterpenes, diterpenes and diterpene flavone glycosides, sterols, lignans, and ...

  11. Albizzia lebbeck Benth. (Hindi: Siris) of Leguminosae is a large ...

    Indian Academy of Sciences (India)

    ... the entire crown of the tree covered with previous season's dry pods). The tender branchlets and leaves are used as fodder. The heartwood is dark brown, tough and durable and is used in making cart wheels and agricultural implements. The bark and seeds are astringent and are given for treating piles and diarrhoea.

  12. Cordia dichotomoa Forst. f Syn. C. obliqua Willd. (English: Sebesten ...

    Indian Academy of Sciences (India)

    ropes, cordage and paper pulp. The fruit is an astringent and is used in affections o.f urinary passages, diseases o.llllngs and spleen. The decoction of bark is used infevers. The kernels are used in treating ring-worm. The leaves are used in treating ulcers and headache. The plant is used as an antidote to snake-bite.

  13. Mimusops elengi L. (Bulletwood tree; Hindi: Bakul or Maulsari) of ...

    Indian Academy of Sciences (India)

    tree is often cultivated in parks and as an avenue tree. The fascicled flowers are small, white and sweet-scented. The ovoid berries are edible. The bark is astringent, tonic and used in fevers. Leaves are an antidote to snake-bite. The pulp of the fruit is used in curing chronic dysentery. Powder of dried flowers is a brain tonic.

  14. CJ'rees

    Indian Academy of Sciences (India)

    of gums and throat and is applied externally in insect and snake bites. The branches are loppedforfodder. The leaves are aromatic, carminative and astringent. Gum that exudes from the trunk is used as an ingredient in writing inks andfor dyeing and colouring. The wood is made into various articles such as agricultural ...

  15. Drug: D04594 [KEGG MEDICUS

    Lifescience Database Archive (English)

    Full Text Available D04594 Drug Ammonia water (JP16); Ammonia water (TN) NH4. OH 35.0371 35.0458 D04594...223 Expectorants 2232 Ammonium salts D04594 Ammonia water (JP16) 26 Epidermides 2...64 Analgesics, anti-itchings, astringents, anti-inflammatory agents 2643 Ammonium agents D04594 Ammonia wate

  16. Paper Chromatography and UV-Vis Spectroscopy to Characterize Anthocyanins and Investigate Antioxidant Properties in the Organic Teaching Laboratory

    Science.gov (United States)

    Galloway, Kelli R.; Bretz, Stacey Lowery; Novak, Michael

    2015-01-01

    A variety of fruits and vegetables, including raspberries, blueberries, Concord grapes, blackberries, strawberries, peaches, eggplant, red cabbage, and red onions, contain flavonoid compounds known as anthocyanins that are responsible for the blue-red color and the astringent taste associated with such foods. In addition, anthocyanins exhibit a…

  17. Calophyllum inophyllum L. of Clusiaceae is a handsome medium ...

    Indian Academy of Sciences (India)

    Calophyllum inophyllum L. of Clusiaceae is a handsome medium-sized evergreen tree. The leaves are shiny with many fine parallel lateral veins. Flowers in clusters are white, fragrant and bear many stamens. Fruit is hard, subglobose and little smaller than a golf ball. Bark astringent, sweet and diuretic. Seed oil is used ...

  18. Load dependency of the coefficient of friction of oral mucosa

    NARCIS (Netherlands)

    Prinz, J.F.; Wijk, R.A. de; Huntjens, L.

    2007-01-01

    Frictional conditions in the mouth are thought by food scientists to be critical to the perception of important food attributes such as astringency, smoothness, roughness, slipperiness, etc. This ability to detect friction probably evolved to avoid foods that could wear the teeth excessively. In

  19. Sensory properties of wine tannin fractions: implications for in-mouth sensory properties.

    Science.gov (United States)

    McRae, Jacqui M; Schulkin, Alex; Kassara, Stella; Holt, Helen E; Smith, Paul A

    2013-01-23

    Different molecular structures of grape tannins have been shown to influence astringency, however, the in-mouth sensory effects of different molecular structures in red wine tannins remains to be established. The objective of this research was to assess the impact of wine tannin structure on in-mouth sensory properties. Wine tannin was isolated from Cabernet Sauvignon wines of two vintages (3 and 7 years old) and separated into two structurally distinct subfractions with liquid-liquid fractionation using butanol and water. The aqueous subfractions had greater mean degree of polymerization (mDp) and contained a higher proportion of epigallocatechin subunits than the butanol-soluble subfractions, while the older wine tannin fractions showed fewer epicatechin gallate subunits than the younger tannin fractions. The red wine had approximately 3:1 mass ratio of the aqueous and butanol tannin subfractions which approximated an equimolar ratio of tannin in each subfraction. Descriptive sensory analysis of the tannin subfractions in model wine at equimolar concentrations revealed that the larger, more water-soluble wine tannin subfractions from both wines were perceived as more astringent than the smaller, more hydrophobic and more highly pigmented butanol-soluble subfractions, which were perceived as hotter and more bitter. Partial least squares analysis indicated that the greater hydrophobicity and color incorporation in the butanol fractions was negatively associated with astringency, and these characteristics are also associated with aged wine tannins. As the larger, water-soluble tannins had a greater impact on the overall wine astringency, winemaking processes that modulate concentrations of these are likely to most significantly influence astringency.

  20. Biological activity of Terminalia arjuna on Human Pathogenic Microorganisms

    Directory of Open Access Journals (Sweden)

    Tariq Javed

    2016-01-01

    Full Text Available World’s population relies chiefly on traditional medicinal plants, using their extracts or active constituents. Terminalia arjuna of family Combretaceae reported to be effective as aphrodisiac, expectorant, tonic, styptic, antidysenteric, sweet, acrid, purgative, laxative, astringent, diuretic, astringent, cirrhosis, cardioprotective and cancer treatment.   In present study, antibacterial, antifungal, brine shrimp lethality and phytotoxic effect of Terminalia arjuna was performed. Our results showed that methanolic extract of Terminalia arjuna leaves has moderate antifungal effect against Microsporm canis and fruit extract possess good antibacterial activity against Staphylococus aureus  and  Preudomonas aeroginosa. Moreover, Dichloromethane extract of Terminalia arjuna bark and fruit posses moderate phytotoxic activity. 

  1. Variation of Oleanolic and Ursolic Acid in the Flesh of Persimmon Fruit among Different Cultivars

    Directory of Open Access Journals (Sweden)

    Jun Tao

    2010-09-01

    Full Text Available Oleanolic acid (OA and ursolic acid (UA are important bioactive components in many plants, including persimmon (Diospyros kaki L.. The present work was carried out to determine OA and UA contents in the flesh of persimmon fruit from 32 cultivars, including 23 astringent and 9 non-astringent ones, by applying high performance liquid chromatography (HPLC with UV detection. Both OA and UA were present in all of the investigated cultivars, except for three, ‘Hiratanenashi’, ‘Ribenhongshi’ and ‘Matsumotowase’. The OA content ranged from traces to 88.57 μg/g FW, and that of UA were between traces and 27.64 μg/g FW.

  2. Use of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wine.

    Science.gov (United States)

    Moreno, Juan; Moreno-García, Jaime; López-Muñoz, Beatriz; Mauricio, Juan Carlos; García-Martínez, Teresa

    2016-12-15

    The most important and negative effect of the global warming for winemakers in warm and sunny regions is the observed lag between industrial and phenolic grape ripeness, so only it is possible to obtain an acceptable colour when the ethanol content of wine is high. By contrast, the actual market trends are to low ethanol content wines. Flor yeast growing a short time under velum conditions, decreases the ethanol and volatile acidity contents, has a favorable effect on the colour and astringency and significantly changes the wine content in 1-propanol, isobutanol, acetaldehyde, 1,1-diethoxiethane and ethyl lactate. The Principal Component Analysis of six enological parameters or five aroma compounds allows to classify the wines subjected to different velum formation conditions. The obtained results in two tasting sessions suggest that the flor yeast helps to modulate the ethanol, astringency and colour and supports a new biotechnological perspective for red winemakers. Copyright © 2016 Elsevier Ltd. All rights reserved.

  3. Orosensory profiles and chemical composition of black currant (Ribes nigrum ) juice and fractions of press residue.

    Science.gov (United States)

    Sandell, Mari; Laaksonen, Oskar; Järvinen, Riikka; Rostiala, Nina; Pohjanheimo, Terhi; Tiitinen, Katja; Kallio, Heikki

    2009-05-13

    Fractionation of black currant ( Ribes nigrum ) by juice pressing, four ethanol extractions, ethanol evaporation, and supercritical fluid extraction was studied. Phenolic compounds, sugars, and acids of the fractions were analyzed by high-performance liquid chromatography and gas chromatography. Sensory properties of the fractions were studied using generic descriptive analysis. Most of the sugars and acids were located in the juice, whereas the majority of the phenolic compounds were in the press residue. Ethanol extracted nearly all of the phenolic compounds from the press residue, leaving only fibers and seeds. The juice was dominant in most of the sensory attributes, whereas the extracts were perceived as most astringent. Three flavonol glycosides [kaempferol-3-O-(6''-malonyl)glucoside, myricetin-3-O-galactoside, and an unknown kaempferol glycoside] were discovered to be the compounds especially contributing to astringency. Ethanol extraction appeared to be an efficient and simple way to isolate phenolic compounds from black currant juice press residue.

  4. Chemical and sensory characterization of DOC red wines from Marche (Italy) related to vintage and grape cultivars.

    Science.gov (United States)

    Boselli, Emanuele; Boulton, Roger B; Thorngate, John H; Frega, Natale G

    2004-06-16

    Monomeric phenols, color and copigmentation parameters, pigments with different chemical structure, tannin, glucose, fructose, glycerol, ethanol, and organic acids were determined in DOC red wines from Marche (Italy), obtained during three different vintages ranging from 1996 to 2000. The intensity of the bitter and astringent tastes of the wines was determined with panel tastings. Lacrima di Morro and Vernaccia di Serrapetrona (obtained from local cultivars) were different from Rosso Piceno, Rosso Piceno Superiore, and Rosso Conero (produced from different percentages of Sangiovese and Montepulciano). Vernaccia, a red, sweet, "spumante" wine, was an outlier. Lacrima showed a low tannin content, a high content of small pigments and phenols, and a high ratio of copigmented color, which persisted after 3 years of aging. The chemical determinations accounted for a high percentage of variability of measured panel astringency, copigmented color, and measured wine absorbance at 520 nm. It was not possible to create a predictive model for bitterness.

  5. Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations.

    Science.gov (United States)

    Ferrer-Gallego, Raúl; Hernández-Hierro, José Miguel; Brás, Natércia F; Vale, Nuno; Gomes, Paula; Mateus, Nuno; de Freitas, Victor; Heredia, Francisco J; Escribano-Bailón, María Teresa

    2017-08-09

    The interaction between phenolic compounds and salivary proteins is highly related to the astringency perception. Recently, it has been proven the existence of synergisms on the perceived astringency when phenolic acids were tested as mixtures in comparison to individual compounds, maintaining constant the total amount of the stimulus. The interactions between wine phenolic acids and the peptide fragment IB712 have been studied by saturation-transfer difference (STD) NMR spectroscopy. This technique provided the dissociation constants and the percentage of interaction between both individual and mixtures of hydroxybenzoic and hydroxycinnamic acids and the model peptide. It is noteworthy that hydroxybenzoic acids showed higher affinity for the peptide than hydroxycinnamic acids. To obtain further insights into the mechanisms of interaction, molecular dynamics simulations have been performed. Results obtained not only showed the ability of these compounds to interact with salivary proteins but also may justify the synergistic effect observed in previous sensory studies.

  6. Screening for Antibacterial and Antioxidant Activities and Phytochemical Analysis of Oroxylum indicum Fruit Extracts

    OpenAIRE

    Patchima Sithisarn; Petcharat Nantateerapong; Piyanuch Rojsanga; Pongtip Sithisarn

    2016-01-01

    Oroxylum indicum, which is called Pheka in Thai, is a traditional Thai plant in the Bignoniaceae family with various ethnomedical uses such as as an astringent, an anti-inflammatory agent, an anti-bronchitic agent, an anti-helminthic agent and an anti-microbial agent. The young fruits of this plant have also been consumed as vegetables. However, there has been no report concerning its antibacterial activities, especially activities related to clinically isolated pathogenic bacteria and the in...

  7. Drug: D03243 [KEGG MEDICUS

    Lifescience Database Archive (English)

    Full Text Available D03243 Drug Sodium borate (JP16/NF); Sodium tetraborate decahydrate; Sodium borate ...4 Ophthalmic aseptic astringents D03243 Sodium borate (JP16/NF) Anatomical Therapeutic Chemical (ATC) classi...fication [BR:br08303] S SENSORY ORGANS S01 OPHTHALMOLOGICALS S01A ANTIINFECTIVES S01AX Other antiinfectives S01AX07 Sodium borate... D03243 Sodium borate (JP16/NF) CAS: 1303-96-4 PubChem: 1739

  8. Azadirachta indica : A herbal panacea in dentistry - An update

    OpenAIRE

    T Lakshmi; Vidya Krishnan; R Rajendran; N Madhusudhanan

    2015-01-01

    Azadirachta indica commonly known as Neem, is an evergreen tree. Since time immemorial it has been used by Indian people for treatment of various diseases due to its medicinal properties. It possesses anti-bacterial, anti-cariogenic, anti-helminthic, anti-diabetic, anti-oxidant, astringent, anti-viral, cytotoxic, and anti-inflammatory activity. Nimbidin, Azadirachtin and nimbinin are active compounds present in Neem which are responsible for antibacterial activity. Neem bark is used as an act...

  9. Caractérisation physico-chimique et sensorielle de diverses ...

    African Journals Online (AJOL)

    Pour ce faire, l'ananas (Ananas comosus), pourrait être utilisé car c'est un fruit apprécié par la population et de teneur en vitamine C relativement basse, environ 14,70 mg/100 ml selon Akinwale (2000). En outre c'est un fruit non astringent et moins acide à maturité. De plus, à l'état frais, l'ananas contient plusieurs enzymes ...

  10. Pharmacognostic Investigation of Clerodendrum Phlomidis Linn. F. Root

    OpenAIRE

    Dinesh Kumar; Ajay Kumar; Om Prakash

    2014-01-01

    The present study was aimed to perform the pharmacognostic evaluation of Clerodendrum phlomidis Linn. f. root in terms of organoleptic, fluorescence analysis, macro-microscopy and physicochemical parameters.The characteristic macroscopic study showed that the root consists of 7-15 cm long, 0.2 -3.0 cm thick pieces which are cylindrical, tough and yellowish-brown externally, with hard fracture and slightly astringent taste. The main microscopic characters of the root sho...

  11. Jawarish, a Persian traditional gastrointestinal dosage form.

    Science.gov (United States)

    Zargaran, Arman; Zarshenas, Mohammad M; Hosseinkhani, Ayda; Mehdizadeh, Alireza

    2012-06-01

    Medical sciences including pharmacy flourished in Persia throughout medieval times. The oldest pharmacopeias which discussed pharmaceutical formulations were created by them, called Qarabadin. Among various dosage forms which were described, Jawarish was a gastrointestinal dosage form which was made from different ingredients for different purposes such as stomach tonic, digestive, carminative, laxative, astringent, visceral analgesic, antihaemorrhoid, antiemetic, emetic, antireflux and anticolic. This paper, introduces their preparation, general considerations and five common examples of Jawarish.

  12. Interactions entre les tannins et les lipides : impact possible sur le goût du vin

    OpenAIRE

    Furlan, Aurélien

    2013-01-01

    When tasting a wine, tannins are responsible of two gustative properties, bitterness and astringency, respectively due to association between tannins and salivary proteins or bitter receptors. However, perceived intensities depend on several factors, including the presence of external molecules such as lipids, either located in the buccal membranes or from food. The main objective of this thesis was to study the effect of lipids on these two organoleptic properties. For that, this study, carr...

  13. Pasta Zinc Oxide Sebagai Mild Astrigent Menggunakan Basis Amilum Singkong (Manihot Utilisima Pohl)

    OpenAIRE

    Ningsih, Suci; Hidayati, Laela; Akbar, Rizki

    2015-01-01

    Zinc oxide merupakan suatu zat aktif yang memiliki aktivitas sebagai mild astringent dan UV protecting. Pasta Zinc Oxide ini dimaksudkan untuk menormalkan ketidakseimbangan fungsi kulit. Tujuan dari penelitian ini, untuk mengetahui pengaruh konsentrasi amilum terhadap stabilitas fisik pasta zinc oxide. Pasta zinc oxide dibuat dengan mencampurkan zinc oxide, amilum, amilum 15% dan 20%. Evaluasi pasta yang dilakukan meliputi pH, viskositas, daya sebar, daya lekat, organoleptis, dan homogenitas....

  14. Cartographie génétique des composés phénoliques de la pomme

    OpenAIRE

    Verdu, Cindy

    2013-01-01

    In relation to their antioxidant potential, phenolic compounds are usually associated with a protective effect on the human health of a diet rich in fruits and vegetables. They are also widely associated to the organoleptic quality of ciders since they affect bitterness, astringency, color and aroma. Two studies have recently been published on QTL detection for the phenolic content of dessert apple. No study has yet been published for cider apple, even though they are usually more concentrate...

  15. Studies on the Antifungal Activity of Pterocarpus Marsupium: a Clinical Evaluation

    Directory of Open Access Journals (Sweden)

    G G Dhir

    1982-01-01

    Full Text Available Pmarsupium (Hindi Bijasar is a powerful astringent and is used chiefly in diarrhoeas. It is also an useful remedy for diabetes mellitus and various skin diseases as mentioned in literature. In a blind clinical trial, the usefulness of this drug as a topical agent against T.cruris and T. corporis was elevated. The drug yielded good response within 3 days of the first application.

  16. Phenolic compounds, antioxidant and antibacterial activities of three Ericaceae from Algeria

    OpenAIRE

    Guendouze, Naïma; Madani, K.; Chibane, M.; Boulekbache-Makhlouf, Lila B-M L.; Hauchard, D.; Kiendrebeogo, Martin; Stevigny, Caroline; Okusa, Philippe P.N.; Duez, Pierre

    2015-01-01

    International audience; Herbs of the Ericaceae family are commonly found in Algeria and used in traditional medicine as antiseptic, diuretic, astringent, depurative, and to treat scalds and wounds. The methanolic extracts of three species, Arbutus unedo L. (A. unedo, leaves), Erica arborea L. (E. arborea, flowered aerial parts), and Erica multiflora L. (E. multiflora, flowered aerial parts), were compared regarding their content in phenolic compounds, their antioxidant, and antibacterial acti...

  17. Ficaria verna Huds. extracts and their β-cyclodextrin supramolecular systems

    OpenAIRE

    Hădărugă Nicoleta G

    2012-01-01

    Abstract Background Obtaining new pharmaceutical materials with enhanced properties by using natural compounds and environment-friendly methods is a continuous goal for scientists. Ficaria verna Huds. is a widespread perennial plant with applications in the treat of haemorrhoids and to cure piles; it has also anti-inflammatory, astringent, and antibiotic properties. The goal of the present study is the obtaining and characterization of new F. verna extract/β-cyclodextrin complexes by using on...

  18. THE HISTOPATHOLOGICAL EFFECT OF LEAF, STEM AND ROOT BARK EXTRACTS OF MORINDA LUCIDA ON SOME VISCERAL ORGANS AND MUSCLES OF WISTAR MICE

    OpenAIRE

    2016-01-01

    The leaf, stem and root bark of Morinda lucida (Ezeogwu), are bitter and astringent used in Nigeria in the treatment of fever, malaria, yellow fever, jaundice and dysentery. They are also used as dyestuff. The aim of the study was to investigate and compare histological effects of the leaves, stem and root bark extracts of Morinda lucida on some visceral organs and muscles of albino Wistar mice. Acute intraperitoneal toxicity tests were performed for each of the extracts to determine their LD...

  19. The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts.

    Science.gov (United States)

    Morell, Pere; Chen, Jianshe; Fiszman, Susana

    2017-02-22

    Increasing the protein content of yogurts would be a good strategy for enhancing their satiating ability. However, the addition of protein can affect product palatability, contributing astringency or an inhomogeneous texture. Increasingly, studies mimicking oral tribology and oral lubrication have been attracting interest among food researchers because of their link with oral texture sensations. In the present study, four double-protein stirred yogurts were prepared by adding extra skimmed milk powder (MP) or whey protein concentrate (WPC) and by adding a physically modified starch to each (samples MPS and WPCS, respectively) to increase the consistency of the yogurts. The lubricating properties of the four yogurts were examined by tribological methods with the aim of relating these properties to the sensory perception described by flash profiling. Samples were also analysed after mixing with saliva. The tribology results clearly showed that addition of starch reduced the friction coefficient values regardless of the type of protein. Saliva addition produced a further decrease in the friction coefficient values in all the samples. Consequently, adding saliva is recommended when performing tribology measurements of foods in order to give a more realistic picture. The sensory results confirmed that the addition of starch reduced the astringent sensation, especially in sample WPC, while the MP and MPS samples were creamier and smoother. On the other hand, the astringency of sample WPC was not explained by the tribology results. Since this sample was described as "grainy", "gritty", "rough", "acid" and "sour", further studies are necessary to investigate the role of the number, size, shape and distribution of particles in yogurt samples, their role in astringency perception and their interaction with the perception of the tastes mentioned. Oral tribology has shown itself to be an in vitro technique that may aid a better understanding of the dynamics of in

  20. Salvia officinalis in dentistry

    Directory of Open Access Journals (Sweden)

    Nikhita Narayanan

    2015-01-01

    Full Text Available Salvia officinalis is a medicinal herb used as an cosmetic, flavoring agent, It has antibacterial, antifungal, anticaries, antiplaque, antiviral, astringent, and other useful properties, it is also used in dental practice for the management of periodontal disease and to prevent halitosis. The objective of this article is to highlight various uses of S. officinalis in the dental field along with its use in medical problems.

  1. Studio dei metaboliti chimici dell'uva finalizzato a valutare le potenzialità enologiche, nutraceutiche ed industriali di alcune varietà di vite e nuovi approcci di metabolomica

    OpenAIRE

    De Marchi, Fabiola

    2014-01-01

    Grape, wine and oenology by-products are rich in polyphenols and in particular flavonoids: flavonols, anthocyanins, flavanols and proanthocyanidins. Those molecules are plants secondary metabolites and may also contribute to the bitterness and astringency of grapes and wines. In recent years, epidemiological studies have revealed the great potential of polyphenols and flavonoids in human diet on protection against cancers, infections, their role in anti-aging and also against the development...

  2. Understanding the Relationship between Red Wine Matrix, Tannin Activity, and Sensory Properties.

    Science.gov (United States)

    Watrelot, Aude A; Byrnes, Nadia K; Heymann, Hildegarde; Kennedy, James A

    2016-11-30

    One major red wine mouthfeel characteristic, astringency, is derived from grape-extracted tannins and is considered to be a result of interaction with salivary proteins and the oral mucosa. To improve our understanding of the role that the enthalpy of interaction of tannin with a hydrophobic surface (tannin activity) has in astringency perception, a chromatographic method was used to determine the tannin concentration and activity of 34 Cabernet Sauvignon wines, as well as sensory analysis done on 13 of those wines. In addition, astringency-relevant matrix parameters (pH, titratable acidity, ethanol, glucose, and fructose) were measured across all wines. Tannin activity was not significantly correlated with any matrix variables, and the perception of drying and grippy was not correlated with tannin concentration and activity. However, ethanol content was well related to mouthfeel attributes and appeared to drive perceived drying. Although fructose and glucose content were well correlated, they did not drive the perception of sweetness, which is explained by the well-known mixture suppression effect.

  3. Free choice profiling sensory analysis to discriminate coffees

    Directory of Open Access Journals (Sweden)

    Cíntia Sorane Good Kitzberger

    2016-12-01

    Full Text Available Sensory attributes were evaluated from Arabica coffee genotypes growing in two places in Brazil, Mandaguari and Londrina. Post-harvest and roasted process was standardized. Free choice profiling sensory analysis was apply to investigate the influence of genetic variability and local cultivation (Londrina and Mandaguari, Brazil on the sensory characteristics of coffee genotypes. A sensory panel evaluated coffees from Mandaguari in two groups: one (Sarchimor derived, IPR100, IPR102, IPR105, IPR106 characterized by transparency, coffee colour, green aroma, taste (green, bitter, fermented, astringent and a watery texture, another group (Catuaí, Sarchimor derived, IPR101, IPR103 was characterized by coffee colour, brightness, aroma (coffee, acid, sweet, chocolate, acidity, bitterness, burnt aroma, sweetness and full-bodied. Coffees from Londrina presented brightness, coffee colour, sweet, green, burnt aroma, astringent, bitter, fermented, green taste; and watery texture (Catuaí, IPR97, IPR98, IPR100. Another group (Sarchimor derived, IPR101, IPR102, IPR103, IPR105, IPR106 were associated with turbidity, aroma (green, coffee, sweet, acidity, astringency, bitterness, sweetness and full-bodied. Catuaí, Iapar59, IPR99, IPR101, IPR103 and IPR108 exhibited positive attributes when grown in either locale. Edaphoclimatic conditions play a major role in the sensory profiles of coffee.

  4. Effect of Scutellariae herba extracts in experimental model of skin burns: histological and immunohistochemical assessment.

    Science.gov (United States)

    Bejenaru, Cornelia; Mogoşanu, George Dan; Bejenaru, Ludovic Everard; BiŢă, Andrei; Bălşeanu, Tudor Adrian; Ionică, Floriana Elvira

    2016-01-01

    The skin burns are an issue of great interest and seriousness in the public health domain, by their destructive features. Natural medicinal products are extensively used from ancient times, in ethnopharmacology, for the treatment of skin injuries (burns, wounds, ulcerations) due to the local modulation of the cellular response, in terms of emollient, demulcent, astringent, anti-inflammatory, antimicrobial, epithelizing, wound-healing, immunomodulatory and antioxidant effects. Histological and immunohistochemical assessment of antiseptic, anti-inflammatory, astringent and cicatrizing effects of Scutellariae (altissimae, galericulatae, hastifoliae) herba extracts administered in the form of 20% topical preparations (cold-creams), in experimental model of third degree skin burns, at Wistar rats. Caffeic acid and chlorogenic acid derivatives were identified in all herbal samples. The most active was the cold-cream with 20% Scutellariae hastifoliae herba soft extract, promoting the neoangiogenesis vessels and granulation tissue. Flavonoids, tannins and polyphenol carboxylic acids are the main active principles responsible for antiseptic, anti-inflammatory, astringent and cicatrizing effects of herbal extracts. Beeswax, from the formulation of cold-creams, acts as emollient, epithelizing, cicatrizing and biostimulator.

  5. Chip electrophoresis as a novel approach to measure the polyphenols reactivity toward human saliva.

    Science.gov (United States)

    Rinaldi, Alessandra; Iturmendi, Néréa; Gambuti, Angelita; Jourdes, Michael; Teissedre, Pierre-Louis; Moio, Luigi

    2014-06-01

    Saliva is a biological fluid with a multifunctional role that makes it interesting in terms of research and diagnostic possibilities. In food research, human saliva represented a useful tool by which we measure the tactile sensation elicited by polyphenol-rich beverages called astringency. A method based on SDS-PAGE analysis of saliva before and after the binding reaction with wine polyphenols has been successfully used in previous studies for measuring wine astringency by means of the saliva precipitation index. In this work, chip electrophoresis was used alternatively to SDS-PAGE and results were compared. Chip electrophoresis provides a very good reproducibility for wine and grape astringency. Moreover, this approach is much faster than the conventional SDS-PAGE method requiring several hours for an analysis. Another advantage over traditional gel is lower sample and reagent volume requirements, as well as the lower and less toxic wastes, contributing benefits to health and environment. The application of this novel method allowed, using the principal component analysis, to distinguish grapes and wines according to the saliva precipitation index and structural characteristics determined by the phoroglucinolysis analysis. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  6. The impact of sesquiterpene lactones and phenolics on sensory attributes: An investigation of a curly endive and escarole germplasm collection.

    Science.gov (United States)

    Filippo D'Antuono, L; Ferioli, Federico; Manco, Manuela Agata

    2016-05-15

    In the present study, curly endive (Cichorium endivia L. var. crispum) and escarole (Cichorium endivia L. var. latifolium) accessions were investigated for their sensory characters (bitterness, astringency and herbaceous flavour) and acceptance in relation to sesquiterpene lactone and phenolic content. Different facets of the perception of these sensory traits in relation to lactones and phenolics were brought out. Lactucopicrin and kaempferol malonyl glucoside were consistently related to bitterness, astringency and herbaceous flavour perceptions. Overall acceptance was significantly and inversely related mainly to bitterness. The generic statement that sesquiterpene lactones and phenolic compounds are determinants of bitterness and other related sensory characters does not seem to be fully consistent with our data, that indicated how the balance of different compounds affects these traits individually, in a rather complex manner, with a prevailing negative impact of phenolics. Bitter, astringent, and herbaceous perceptions were significantly affected by variety, with curly endive showing on average higher scores in comparison to escarole, with particular respect to bitterness. Copyright © 2015 Elsevier Ltd. All rights reserved.

  7. Sensory and nutritional attributes of pomegranate juices extracted from separated arils and pressed whole fruits.

    Science.gov (United States)

    Mayuoni Kirshenbaum, Lina; Benjamin, Ofir; Porat, Ron

    2016-03-15

    The present study aimed to compare the sensory and nutritional attributes of 'Wonderful' pomegranate juices extracted from separated arils with those from pressed whole fruits. Five different sensory tests were conducted to evaluate the flavor quality of 'Wonderful' pomegranate juices. Consumer acceptance tests revealed that juice from separated arils achieved significantly higher likability scores than that from whole pressed fruits. Furthermore, preference tests revealed that 84% of the tasters preferred the juice extracted from separated arils whereas only 16% preferred the juice from whole pressed fruits. Sensory discrimination tests (triangle tests) revealed that tasters significantly distinguished between the two juices at P ≤ 0.01. Descriptive tests by a trained panel and sensory analysis with an electronic tongue demonstrated that juice from whole pressed fruits was more astringent and had a stronger aftertaste than juice from separated arils. Juice from pressed whole fruits contained significantly higher levels of phenols and hydrolysable tannins, which led to higher astringency. Pomegranate juice extracted from separated arils was less astringent and more preferred by tasters than juice from whole pressed fruits. Nonetheless, juice from separated arils has lower nutritional benefits. © 2015 Society of Chemical Industry.

  8. Production of ready to drink red and rosé wines from new seedless grapevine crossbreeds

    Directory of Open Access Journals (Sweden)

    Antonacci Donato

    2017-01-01

    Full Text Available Monomeric and polymeric flavan-3-ols (proanthocyanidins content in grapes is higher in seeds compared to berry skins. Monomeric flavan-3-ols are more astringent, however, they can combine with other monomer, with anthocyanins and with mannoproteins released by yeast and therefore lose their harsh features in wines. Proanthocyanidins extracted during fermentation and maceration processes in red wines, are important for the organoleptic characteristics of the product and for its aging. There is a difference between skins and seeds proanthocyanidins, with the latter being perceived as more harsh and astringent. One of the most important purposes of refinement and aging of red wines very rich in polyphenols is the slow loss of bitterness. Instead, for wines ready to drink seeds tannins can give bitter overtones, therefore reducing their quality since consumers generally prefer a reduced astringency and attenuated bitterness. This paper investigates the possibility of employ some new seedless grapes crossings of Vitis vinifera L., obtained in recent breeding programs carried out at the CREA-VE of Turi, for the production of improved red and rosé wines made with traditionally red winemaking.

  9. Caracterização dos taninos condensados das espécies maniçoba (Manihot pseudoglazovii, flor-de-seda (Calotropis procera, feijão-bravo (Capparis flexuosa, L e jureminha (Desmanthus virgatus Characterization of condensed tannin of the species maniçoba (Manihot pseudoglaziovii, flor-de-seda (Calotropis procera, feijão-bravo (Capparis flexuosa and jureminha (Desmanthus virgatus

    Directory of Open Access Journals (Sweden)

    S.E.S.B.S. Cruz

    2007-08-01

    Full Text Available Caracterizaram-se os taninos condensados (TC e determinaram-se a composição bromatológica e a digestibilidade in vitro da matéria seca (DIVMS das espécies maniçoba (Manihot pseudoglazovii Pax & Hoffman, flor-de-seda (Calotropis procera, feijão-bravo (Capparis flexuosa, L e jureminha (Desmanthus virgatus (L. Willd. As concentrações em tanino solúvel, tanino ligado ao resíduo e tanino total (TT das espécies foram determinadas pelo método butanol-HCL e a adstringência pelo método de difusão radial. Para a DIVMS, foi utilizado método de dois estágios. Foram observadas diferenças entre as espécies (PCondensed tannins (CT of the species maniçoba (Manihot pseudoglaziovii, flor-de-seda (Calotropis procera, feijão-bravo (Capparis flexuosa and jureminha (Desmanthus virgatus were characterized and the chemical composition and in vitro dry matter digestibility (IVDMD of those species were determined. Concentration of soluble tannin (ST, bound tannin (BT and total tannin (TT of the plants was determined using butanol-HCL method; astringency was determined, using radial diffusion method, and the IVDMD was determined using two-stages method. Concentration and astringency of condensed tannins varied between species (P<0.01. Jureminha was the species that presented the highest value (2.4% TT and 13.7-3 astringency. No tannins were detected in flor-de-seda. Crude protein was higher than 16% in all studied species, and the ADF and lignin values were lower than 39 and 15%, respectively. The IVDMD was low in jureminha (43% and high in flor-de-seda (80%. The correlation between IVDMD and TT was low (r²=0.097.

  10. Sensory representation of typicality of Cabernet franc wines related to phenolic composition: impact of ripening stage and maceration time.

    Science.gov (United States)

    Cadot, Yves; Caillé, Soline; Samson, Alain; Barbeau, Gérard; Cheynier, Véronique

    2012-06-30

    Phenolics are responsible for important sensory properties of red wines, including colour, astringency, and possibly bitterness. From a technical viewpoint, the harvest date and the maceration duration are critical decisions for producing red wine with a distinctive style. But little is known about the evolution of phenolics and of their extractability during ripening to predict the composition of the wine and related sensory properties. The aim of this study was to understand the relationship between the sensory profile of the wines and (i) the ripening stage of the berries (harvest date) and (ii) the extraction time (maceration duration). Phenolic acids, flavonols, anthocyanins and proanthocyanidins of Vitis Vinifera var. Cabernet franc were measured in grapes and in wines from two stages of maturity and with two maceration durations. Phenolic composition was analysed by high performance liquid chromatography, after fractionation and thiolysis for proanthocyanidins. The distinctive style of wines was investigated by descriptive analysis (trained panel), Just About Right profiles and typicality assessment (wine expert panel). Relationships between phenolics and sensory attributes were established by multidimensional analysis, and phenolics were classified according to sensory data by ANOVA and PLS regressions. Astringency, bitterness, colour intensity and alcohol significantly increased with ripening and astringency and colour intensity increased with maceration time. Grape anthocyanins increased and thiolysis yield significantly decreased with ripening. In wine, proanthocyanidins increased, and mean degree of polymerisation and thiolysis yield decreased with longer extraction time. The high impact of harvest date on the sensory profiles could be due to changes in anthocyanin and sugar contents, but also to an evolution of proanthocyanidins. Moreover, proanthocyanidin composition was affected by maceration time as suggested by the decrease of thiolysis yield. Our

  11. Increase in information by improvement of measuring method in a multichannel taste sensor; Multichannel aji sensor no sokutei hoho no kairyo ni yoru johoryo no zoka

    Energy Technology Data Exchange (ETDEWEB)

    Ikezaki, H.; Taniguchi, A. [Anritsu Corp., Tokyo (Japan)

    1998-11-01

    We have developed a multichannel taste sensor with lipid membranes which can detect and quantify the basic taste substances in aqueous solution. The aim of the present study is to increase selectivity to adsorptive taste substances (bitter, umami and astringent taste substances) for quantification of taste by improving measuring methods. High selectivity to adsorptive taste substances is obtained by CPA measurement algorithm (CPA: Change of membrane Potential caused by Adsorption). High repeatability is also obtained by developing a cleaning technique of taste sensor. 18 refs., 8 figs., 5 tabs.

  12. Determination of Phenolic Compounds in Wine: A Review

    Directory of Open Access Journals (Sweden)

    Edson Archela

    2014-02-01

    Full Text Available One of the main constituents in wines is the phenolic compounds that comprise the phenolic acids, flavonoids, lignans and stilbenes. Those have an important paper on the wines properties like flavor, appearance, astringent and antimicrobial properties. Moreover, phenolics have been extensively study in having antioxidant properties that may help in the prevention of disease like certain types of cancer, cardiovascular diseases, diabetes, strokes and other diseases related to aging. So is important the development of the phenolic compounds determination methods to be more selective, fast and easy operation. This paper brings a review of the methods employed on phenolics determination until this year.

  13. BIOLOGICAL ACTIVITY AND PHYTOCHEMICAL SCREENING OF THE OLEORESIN OF Shorea robusta Gaertn. f.

    Directory of Open Access Journals (Sweden)

    Kondragunta Sri Rama Murthy

    2011-07-01

    Full Text Available Shorea robusta Gaertn.f. oleoresin (gum extracts were used against the skin allergies, diarrhea, dysentery, astringency and is wide spread in different parts of Eastern Ghats of Southern Peninsular India. The objective of the present study was to evaluate the antimicrobial and phytochemical activity of resin extract against pathogenic microorganisms. Successive petroleum ether, methanol, benzene and aqueous extracts of Shorea robusta resin were tested for their phytochemical constituents, antibacterial and antifungal activity. The aqueous and methanolic extracts were found to be most effective against most of the tested organisms. The results confirmed the potency of this plant in the indigenous systems of medicine.

  14. Drug: D04798 [KEGG MEDICUS

    Lifescience Database Archive (English)

    Full Text Available D04798 Mixture, Drug Zinc oxide oil (JP16); Zinc oxide oil (TN) Zinc oxide [DR:D01170], (Soybean oil... [DR:D04962] | Sesame oil [DR:D03314] | Rape seed oil | Camellia oil [DR:D05289] | Olive oil... [DR:D03311] | Rice bran oil | Castor oil [DR:D06462]) Therapeutic category: 2621 2649 Component of Acrinol and zinc oxide oil...1] 2 Agents affecting individual organs 26 Epidermides 262 Skin protectants 2621 Zinc oxides D04798 Zinc oxide oil... (JP16) 264 Analgesics, anti-itchings, astringents, anti-inflammatory agents 2649 Others D04798 Zinc oxide oil (JP16) PubChem: 17398167 ...

  15. Seasonal variation in concentrations of fiber, crude protein, and phenolic compounds in leaves of red alder (Alnus rubra): Nutritional implications for cervids

    Science.gov (United States)

    Gonzalez-Hernandez, M. P.; Starkey, Edward E.; Karchesy, J.

    2000-01-01

    We sought to determine whether changes in chemical composition could be a factor in increased utilization of red alder (Alnus rubra) by the two cervids, the Columbian black-tailed deer (Odocoileus hemionus columbianus) and Roosevelt elk (Cervus elaphus roosevelti), during the fall in parts of the Douglas fir region of the Pacific Northwest. We found that concentrations and astringency of phenolic compounds decreased from spring through fall, while crude protein content remained high. We conclude that red alder leaves provide a significant source of digestible protein for cervids during fall, when availability of nutrients in most forage species is generally declining.

  16. Centrolobium tomentosum: macro-and microscopic diagnosis of the leaf and stem

    OpenAIRE

    Marianna Erbano; Márcia R. Duarte

    2011-01-01

    Centrolobium tomentosum Guillemin ex Benth., Fabaceae, known as "araribá-rosa", is a large tree that is widespread throughout Brazil. The bark of its stem is used in folk medicine as an astringent and the leaves are employed as a poultice for wounds and bruises. The aim of this study was to contribute to the pharmacognostic quality control of this medicinal species through a macro- and microscopic diagnosis of its leaves and stems. Mature leaves and young stems were collected at Embrapa (Colo...

  17. In Vitro Antioxidant Properties of Three Varieties of Allium sativum L. Extracts

    Directory of Open Access Journals (Sweden)

    R. T. Narendhirakannan

    2010-01-01

    Full Text Available Many herbs possess antioxidant ingredients that provide efficacy by additive or synergistic activities. Allium sativum L. is a strong astringent, used for the treatment of liver and spleen diseases, rheumatism and tumors. The antioxidant activities of different concentrations of ethanolic extracts of garlic bulb of three varieties were determined by the four assays i.e. DPPH radical scavenging assay, reducing power ability, hydrogen peroxide scavenging assay and total antioxidant capacity. Due to its natural origin and potent free-radical scavenging ability, Allium sativum L. could be used as a potential preventive intervention for free radical-mediated diseases.

  18. Drug: D08731 [KEGG MEDICUS

    Lifescience Database Archive (English)

    Full Text Available D08731 Mixture, Drug Methyl salicylate - diphenhydramine mixt; Air salonpas (TN) Me...thyl salicylate [DR:D01087], Diphenhydramine [DR:D00300], Glycol salicylate [DR:D01557], l-Menthol [DR:D0006...4], d-Camphor [DR:D06392], Benzyl nicotinate [DR:D01419] Therapeutic category: 2649 Therapeutic category of dr...64 Analgesics, anti-itchings, astringents, anti-inflammatory agents 2649 Others D08731 Methyl salicylate - diphenhydramine mixt PubChem: 96025414 ...

  19. Evaluation of Beef by Electronic Tongue System TS-5000Z: Flavor Assessment, Recognition and Chemical Compositions According to Its Correlation with Flavor.

    Directory of Open Access Journals (Sweden)

    Xinzhuang Zhang

    Full Text Available The aim of this study was to assess the ability of electronic tongue system TS-5000Z to evaluate meat quality based on flavor assessment, recognition and correlation with the meat chemical composition. Meat was sampled from eighteen beef cattle including 6 Wagyu breed cattle, 6 Angus breed cattle and 6 Simmental breed cattle. Chemical composition including dry matter, crude protein, fat, ash, cholesterol and taurine and flavor of the meat were measured. The results showed that different breed cattle had different chemical compositions and flavor, which contains sourness, umami, saltiness, bitterness, astringency, aftertaste from astringency, aftertaste from bitterness and aftertaste from umami, respectively. A principal component analysis (PCA showed an easily visible separation between different breeds of cattle and indicated that TS-5000Z made a rapid identification of different breeds of cattle. In addition, TS-5000Z seemed to be used to predict the chemical composition according to its correlation with the flavor. In conclusion, TS-5000Z would be used as a rapid analytical tool to evaluate the beef quality both qualitatively and quantitatively, based on flavor assessment, recognition and chemical composition according to its correlation with flavor.

  20. Sensory evaluation of the synergism among odorants present in concentrations below their odor threshold in a Chinese jasmine green tea infusion.

    Science.gov (United States)

    Ito, Yuriko; Kubota, Kikue

    2005-01-01

    The mechanism for the contribution of subthreshold aroma constituents to the overall jasmine tea odor impression was studied on the basis of a sensory evaluation. Binary model aqueous solutions containing the authentic odorants of a jasmine tea infusion, (E)-2-hexenyl hexanoate (I), (Z)-3-hexenol (II), and indole (III), were each prepared in a concentration below the odor threshold. Each solution had no aroma, but when 4-hexanolide replaced only 5% of each odorant, the odor intensity of each model solution was significantly strengthened. An astringent note and heavy note were recognized for each solution as the commonly perceived characteristics from the sensory evaluation. The concentration of 4-hexanolide added was also at the subthreshold level. The results suggest mutual interaction between odorants I, II, or III and 4-hexanolide. The effect on the overall odor sensation of a jasmine tea infusion by adding 4-hexanolide at a concentration below its odor threshold was also studied. In this case, the intensity of both the sweet and astringent notes was significantly strengthened in comparison with the odor impression of the original jasmine tea infusion. This phenomenon is considered to have been a synergistic effect between subthreshold odor compounds in the jasmine tea infusion. The results of this study clarify for the first time that the subthreshold aroma constituents play an important role in the characteristic flavor of a jasmine tea infusion.

  1. Use of Winemaking Supplements To Modify the Composition and Sensory Properties of Shiraz Wine.

    Science.gov (United States)

    Li, Sijing; Bindon, Keren; Bastian, Susan E P; Jiranek, Vladimir; Wilkinson, Kerry L

    2017-02-22

    Wine quality can be significantly affected by tannin and polysaccharide composition, which can in turn be influenced by grape maturity and winemaking practices. This study explored the impact of three commercial wine additives, a maceration enzyme, an enotannin, and a mannoprotein, on the composition and sensory properties of red wine, in particular, in mimicking the mouthfeel associated with wines made from riper grapes. Shiraz grapes were harvested at 24 and 28 °Brix and the former vinified with commercial additives introduced either individually or in combination. Compositional analyses of finished wines included tannin and polysaccharide concentration, composition and size distribution by high-performance liquid chromatography, whereas the sensory profiles of wines were assessed by descriptive analysis. As expected, wines made from riper grapes were naturally higher in tannin and mannoprotein than wines made from grapes harvested earlier. Enzyme addition resulted in a significantly higher concentration and average molecular mass of wine tannin, which increased wine astringency. Conversely, mannoprotein addition reduced tannin concentration and astringency. Addition of enotannin did not meaningfully influence wine composition or sensory properties.

  2. Sensory descriptors of cocoa beans from cultivated trees of Soconusco, Chiapas, Mexico

    Directory of Open Access Journals (Sweden)

    Alfredo Vázquez-Ovando

    2015-06-01

    Full Text Available The odor and taste profile of cocoa bean samples obtained from trees cultivated in southern Mexico were evaluated by trained panelists. Seven representative samples (groups of a total of 45 were analyzed. Four attributes of taste (sweetness, bitterness, acidity and astringency, and nine of odor (chocolate, nutty, hazelnut, sweet, acidity, roasted, spicy, musty and off-odor were evaluated. A sample (G7 with higher scores in sweet taste and sweet and nutty odors was detected, as well as a high association between these descriptors and the sample, analyzed through principal component analysis (PCA. Similarly, samples that showed high scores for non-desired odors in cocoas such as off-odor and musty were identified and related by PCA to roasted odor and astringent taste (G2 and G4. Based on this scores, the samples were listed in descending order by their sensory quality as G7> G5> G6> G3> G1> G4> G2.

  3. Acceptability of beehive products as ingredients in quinoa bars.

    Science.gov (United States)

    Rios, Francisco; Lobo, Manuel; Samman, Norma

    2018-01-01

    The aim of this work was to develop a puffed quinoa bar with beehive products of high content of phenolic compounds, based on acceptability and perception of consumers. A rotational central composite design of three variables (honey, pollen and propolis) was used for food product formulation. The responses to optimize were sensorial acceptability and polyphenol content. Next to acceptability a check-all-that-apply (CATA) test was performed with 115 consumers. Preference maps were used to relate acceptability and sensorial attributes of bars that cause rejection or acceptance. The experimental design determined that pollen and propolis significantly increased phenolic content but decreased acceptability of formulations. Preference maps established that attributes like astringency, bitter flavor, pungency and intense yellow color were associated with the low acceptability while attributes of sweetness and weak astringency were related to high acceptance of products. Range of polyphenol content determined in the widely accepted formulations was 2.15-2.91 g kg-1 , significantly higher than commercial products. The incorporation of beehive products, in quinoa bars, increased the total polyphenol content and the functional properties, but at the same time reduced the consumer acceptability. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  4. Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: behaviour during storage.

    Science.gov (United States)

    Chira, Kleopatra; Teissedre, Pierre-Louis

    2013-09-01

    In Merlot wines the evolution of volatile and non-volatile (ellagitannins) compounds extracted from winewoods while being macerated for 12 months was studied. Seven types of winewoods subjected to different toasting methods were used. Different rates of extraction, depending mainly on wood compounds origin (toasting or naturally present in wood) and on the watering process during toasting, were observed, which were reflected in sensory differences. Globally, volatile phenols together with aldehydes, phenols and lactones showed an increase with increasing maceration time. Ellagitannins were extracted faster during the first 3 months; after 6 months an important decrease was observed. Wines with winewoods subjected to watering during toasting were lower in ellagitannins concentrations and demonstrated the greatest decrease of these compounds during maceration. Astringency and bitterness intensified with increasing ellagitannins. Lactones induced positive sweetness sensations, whereas furanic and guaiacol compounds influenced bitterness and astringency. Spicy and vanilla descriptors were related to eugenol, vanillin and other odorous chemicals. Copyright © 2013 Elsevier Ltd. All rights reserved.

  5. Impact of condensed tannin size as individual and mixed polymers on bovine serum albumin precipitation.

    Science.gov (United States)

    Harbertson, James F; Kilmister, Rachel L; Kelm, Mark A; Downey, Mark O

    2014-10-01

    Condensed tannins composed of epicatechin from monomer to octamer were isolated from cacao (Theobroma cacao, L.) seeds and added to bovine serum albumin (BSA) individually and combined as mixtures. When added to excess BSA the amount of tannin precipitated increased with tannin size. The amount of tannin required to precipitate BSA varied among the polymers with the trimer requiring the most to precipitate BSA (1000 μg) and octamer the least (50 μg). The efficacy of condensed tannins for protein precipitation increased with increased degree of polymerisation (or size) from trimers to octamers (monomers and dimers did not precipitate BSA), while mixtures of two sizes primarily had an additive effect. This study demonstrates that astringent perception is likely to increase with increasing polymer size. Further research to expand our understanding of astringent perception and its correlation with protein precipitation would benefit from sensory analysis of condensed tannins across a range of polymer sizes. Copyright © 2014 Elsevier Ltd. All rights reserved.

  6. High-performance liquid chromatography determination of red wine tannin stickiness.

    Science.gov (United States)

    Revelette, Matthew R; Barak, Jennifer A; Kennedy, James A

    2014-07-16

    Red wine astringency is generally considered to be the sensory result of salivary protein precipitation following tannin-salivary protein interaction and/or tannin adhering to the oral mucosa. Astringency in red wine is often described using qualitative terms, such as hard and soft. Differences in qualitative description are thought to be due in part to the tannin structure. Tannin chemistry contributions to qualitative description have been shown to correlate with the enthalpy of interaction between tannin and a hydrophobic surface. On the basis of these findings, a method was developed that enabled the routine determination of the thermodynamics of the tannin interaction with a hydrophobic surface (polystyrene divinylbenzene) for tannins in red wine following direct injection. The optimized analytical method monitored elution at four different column temperatures (25-40 °C, in 5 °C increments), had a 20 min run time, and was monitored at 280 nm. The results of this study confirm that the calculated thermodynamics of the interaction are intensive and, therefore, provide specific thermodynamic information. Variation in the enthalpy of interaction between tannin and a hydrophobic surface (tannin stickiness) is a unique, concentration-independent analytical parameter. The method, in addition to providing information on tannin stickiness, provides the tannin concentration.

  7. High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach.

    Science.gov (United States)

    Vázquez-Gutiérrez, José Luis; Quiles, Amparo; Vonasek, Erica; Jernstedt, Judith A; Hernando, Isabel; Nitin, Nitin; Barrett, Diane M

    2016-12-01

    The "Hachiya" persimmon is the most common astringent cultivar grown in California and it is rich in tannins and carotenoids. Changes in the microstructure and some physicochemical properties during high hydrostatic pressure processing (200-400 MPa, 3 min, 25 ℃) and subsequent refrigerated storage were analyzed in this study in order to evaluate the suitability of this non-thermal technology for preservation of fresh-cut Hachiya persimmons. The effects of high-hydrostatic pressure treatment on the integrity and location of carotenoids and tannins during storage were also analyzed. Significant changes, in particular diffusion of soluble compounds which were released as a result of cell wall and membrane damage, were followed using confocal microscopy. The high-hydrostatic pressure process also induced changes in physicochemical properties, e.g. electrolyte leakage, texture, total soluble solids, pH and color, which were a function of the amount of applied hydrostatic pressure and may affect the consumer acceptance of the product. Nevertheless, the results indicate that the application of 200 MPa could be a suitable preservation treatment for Hachiya persimmon. This treatment seems to improve carotenoid extractability and tannin polymerization, which could improve functionality and remove astringency of the fruit, respectively. © The Author(s) 2016.

  8. Sensory descriptive quantitative analysis of unpasteurized and pasteurized juçara pulp (Euterpe edulis) during long-term storage.

    Science.gov (United States)

    da Silva, Paula Porrelli Moreira; Casemiro, Renata Cristina; Zillo, Rafaela Rebessi; de Camargo, Adriano Costa; Prospero, Evanilda Teresinha Perissinotto; Spoto, Marta Helena Fillet

    2014-07-01

    This study evaluated the effect of pasteurization followed by storage under different conditions on the sensory attributes of frozen juçara pulp using quantitative descriptive analysis (QDA). Pasteurization of packed frozen pulp was performed by its immersion in stainless steel tank containing water (80°C) for 5 min, followed by storage under refrigerated and frozen conditions. A trained sensory panel evaluated the samples (6°C) on day 1, 15, 30, 45, 60, 75, and 90. Sensory attributes were separated as follows: appearance (foamy, heterogeneous, purple, brown, oily, and creamy), aroma (sweet and fermented), taste (astringent, bitter, and sweet), and texture (oily and consistent), and compared to a reference material. In general, unpasteurized frozen pulp showed the highest score for foamy appearance, and pasteurized samples showed highest scores to creamy appearance. Pasteurized samples remained stable regarding brown color development while unpasteurized counterparts presented increase. Color is an important attribute related to the product identity. All attributes related to taste and texture remained constant during storage for all samples. Pasteurization followed by storage under frozen conditions has shown to be the best conservation method as samples submitted to such process received the best sensory evaluation, described as foamy, slightly heterogeneous, slightly bitter, and slightly astringent.

  9. Changes in procyanidins and tannin concentration as affected by cocoa liquor roasting

    Directory of Open Access Journals (Sweden)

    Misnawi Jati

    2009-08-01

    Full Text Available Changes in cocoa procyanidins and tannin concentration as affected by cocoa liquor roasting were studied by heating up cocoa liquor of fermented beans containing 58 g kg-1 of polyphenols and the same liquor which was enriched with crude polyphenols, extracted from freeze-dried unfermented cocoa beans to a final concentration of 170 g kg-1. The liquors were roasted at 120 OC for 15, 25, 35 and 45 min with three replications. Result of the study showed that cocoa bean polyphenol was resistant against high temperature during heating of cocoa liquor 120 OC for up to 45 min. The resistance was stronger with the unfermented cocoa bean polyphenol than with fermented cocoa. High temperature promoted a small quantity of monomers up to pentamers of the fermented cocoa bean polyphenol to polymerize into higher oligomers, but did not with unfermented cocoa bean polyphenol. These results imply that the problem of lack in cocoa flavor in terms high astringency and bitterness due to high polyphenol content cannot be overcome by the application of high temperature during chocolate processing, meanwhile cocoa bean polyphenol could still give beneficial as an antioxidant even after high temperature application.Key words: Cocoa bean, polyphenol, procyanidin, tannin, roasting, antioxidant, flavor, astringency.

  10. Evaluation of Beef by Electronic Tongue System TS-5000Z: Flavor Assessment, Recognition and Chemical Compositions According to Its Correlation with Flavor.

    Science.gov (United States)

    Zhang, Xinzhuang; Zhang, Yawei; Meng, Qingxiang; Li, Ning; Ren, Liping

    2015-01-01

    The aim of this study was to assess the ability of electronic tongue system TS-5000Z to evaluate meat quality based on flavor assessment, recognition and correlation with the meat chemical composition. Meat was sampled from eighteen beef cattle including 6 Wagyu breed cattle, 6 Angus breed cattle and 6 Simmental breed cattle. Chemical composition including dry matter, crude protein, fat, ash, cholesterol and taurine and flavor of the meat were measured. The results showed that different breed cattle had different chemical compositions and flavor, which contains sourness, umami, saltiness, bitterness, astringency, aftertaste from astringency, aftertaste from bitterness and aftertaste from umami, respectively. A principal component analysis (PCA) showed an easily visible separation between different breeds of cattle and indicated that TS-5000Z made a rapid identification of different breeds of cattle. In addition, TS-5000Z seemed to be used to predict the chemical composition according to its correlation with the flavor. In conclusion, TS-5000Z would be used as a rapid analytical tool to evaluate the beef quality both qualitatively and quantitatively, based on flavor assessment, recognition and chemical composition according to its correlation with flavor.

  11. Ethanol Concentration Influences the Mechanisms of Wine Tannin Interactions with Poly(L-proline) in Model Wine.

    Science.gov (United States)

    McRae, Jacqui M; Ziora, Zyta M; Kassara, Stella; Cooper, Matthew A; Smith, Paul A

    2015-05-06

    Changes in ethanol concentration influence red wine astringency, and yet the effect of ethanol on wine tannin-salivary protein interactions is not well understood. Isothermal titration calorimetry (ITC) was used to measure the binding strength between the model salivary protein, poly(L-proline) (PLP) and a range of wine tannins (tannin fractions from a 3- and a 7-year old Cabernet Sauvignon wine) across different ethanol concentrations (5, 10, 15, and 40% v/v). Tannin-PLP interactions were stronger at 5% ethanol than at 40% ethanol. The mechanism of interaction changed for most tannin samples across the wine-like ethanol range (10-15%) from a combination of hydrophobic and hydrogen binding at 10% ethanol to only hydrogen binding at 15% ethanol. These results indicate that ethanol concentration can influence the mechanisms of wine tannin-protein interactions and that the previously reported decrease in wine astringency with increasing alcohol may, in part, relate to a decrease tannin-protein interaction strength.

  12. [Recent progress in NIR spectroscopy technology and its application to the field of forestry].

    Science.gov (United States)

    Gong, Yu-Mei; Zhang, Wei

    2008-07-01

    Near-Infrared Spectroscopy (NIRS) is the most rapidly developing and the most noticeable spectrographic technique in the 80's (the last century). Its developing history and utilization in foreign countries were introduced. The authors mainly summarized the applications of NIRS to the field of forestry. The applications of near-infrared reflectance spectroscopy (NIRS) in fruit quality, timber and seed quality analysis are more active in forestry due to its rapid, timely, less expensive, non-destructive, straightforward analytic characteristics. In the last two decades, non-destructive methods using near-infrared spectroscopy (NIRS) to evaluate parameters for estimating maturity were applied to different fruits species to check the ripening status of fruits on trees or to grade fruits in the packing house, to assess fruit quality, such as sugar and acid contents, soluble solids, firmness of fruit, offers great advantages to growers in deciding when to harvest. The near infrared spectrophotometry (NIRS) can also be used the nondestructive quantitative assessment of the solid wood density, the moisture condition and the lignin content in bulky wood. The previous results indicated that the utility of NIRS was a selection tool in breeding programs, for example, three kids of persimmon fruits, astringent, non-astringent and half-astringent, were clearly classified by using Near-infrared (NIR) methods, and based on the combination of near infrared technology and multivariate analysis, the genetic, physiological and technical qualities of both temperate and tropical tree species on single seed basis can be characterized. It has already been shown that NIRS can predict the chemical composition of litters. NIRS is also capable of correlating the initial spectral characteristics of the litters with their short- and medium-term decomposability. The stage of decay of decomposing leaves can be predicted by using the near infrared reflectance spectroscopy. The method is rich in

  13. Influência da concentração de proteína, da força iónica e o tipo de hidrato de carbono na formação de complexos tanino-proteína

    Directory of Open Access Journals (Sweden)

    A. P. S. Nascimento

    2016-01-01

    Full Text Available Os taninos são compostos naturais que têm a propriedade de complexarem com as proteínas formando agregados insolúveis em solução. A interação destes compostos com as proteínas salivares leva à sensação de adstringência de alguns frutos (especialmente se pouco maduros e bebidas como o vinho tinto e o chá. No presente estudo pretende-se verificar de que forma a concentração de protéina e tanino, as suas estruturas, hidratos de carbono e ainda a  força iónica, podem influênciar a formação de complexos tanino-proteina. Verificou-se que menores concentrações de proteína no meio vão provocar um aumento da adstringência. A estrutura da proteína também irá influência a formação de complexos tanino-proteína, o aumento da força iónica irá provocar uma diminuição da formação de complexos tanino-proteína, hidratos de carbono com uma estrutura não capsolante em elevadas concentrações irão provocar uma aumento da adstringência, ao contrário de hidratos de carbono com uma estrutura capsolante.Influence of protein concentration, ionic strength and type of carbon hydrate in training complex tannin-proteinAbstract: The tannins are natural compounds which have the property of complexing with proteins form insoluble aggregates in solution. The interaction of these compounds with salivary proteins leads to the sensation of astringency of some fruits (especially if unripe and drinks such as red wine and tea. The present study intends to check how the concentration of protein and tannin, their structures, carbohydrate and ionic strength also may influence the formation of tannin-protein complexes. It was found that lower protein concentrations in the medium will cause an increase in astringency. The protein structure will also influence the formation of tannin-protein complexes. Increasing the ionic strength will cause a reduction in the formation of tannin-protein complexes. Carbohydrates with a structure not

  14. Case Report: Beware the Silver Nitrate Stick--A Risk Factor for Bisphosphonate-Related Osteonecrosis of the Jaw (BRONJ).

    Science.gov (United States)

    de Souza, Michelle C; Stepavoi, Gabriela

    2015-10-01

    Topical silver nitrate may be used in oral and maxillofacial clinical settings owing to its astringent, caustic and disinfectant properties. Uses of the toughened silver nitrate pencil stick include haemostasis at bleeding points and for the management of aphthous ulcers, hypergranulation tissue, warts and verrucas. We present an interesting case of apparent silver nitrate-induced, bisphosphonate-related osteonecrosis of the hard palate following mucosal lesion biopsy in a multiple myeloma patient receiving zoledronic acid intravenous infusions. Our review of the literature indicates that this is the first report of such a scenario. CPD/Clinical Relevance: Clinicians must consider all potential sources of chemical and mechanical trauma to the bone and overlying mucosa when managing patients at risk of developing bisphosphonate-related osteonecrosis of the jaw.

  15. Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores

    Directory of Open Access Journals (Sweden)

    Yoshikazu Kobayashi

    2010-04-01

    Full Text Available Effective R&D and strict quality control of a broad range of foods, beverages, and pharmaceutical products require objective taste evaluation. Advanced taste sensors using artificial-lipid membranes have been developed based on concepts of global selectivity and high correlation with human sensory score. These sensors respond similarly to similar basic tastes, which they quantify with high correlations to sensory score. Using these unique properties, these sensors can quantify the basic tastes of saltiness, sourness, bitterness, umami, astringency and richness without multivariate analysis or artificial neural networks. This review describes all aspects of these taste sensors based on artificial lipid, ranging from the response principle and optimal design methods to applications in the food, beverage, and pharmaceutical markets.

  16. Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak.

    Science.gov (United States)

    Casassa, L Federico; Bolcato, Esteban A; Sari, Santiago E

    2015-05-01

    Six red grape cultivars, Barbera D'Asti, Cabernet Sauvignon, Malbec, Merlot, Pinot Noir and Syrah, were produced with or without prefermentative cold soak (CS). Cold soak had no effect on the basic chemical composition of the wines. At pressing, CS wines were more saturated and with a higher red component than control wines. After 1 year of bottle aging, CS wines retained 22% more anthocyanins than control wines, but tannins and total phenolics remained unaffected. Both saturation and the red component of colour were slightly higher in CS wines. From a sensory standpoint, CS only enhanced colour intensity in Barbera D'Asti and Cabernet Sauvignon wines, whereas it diminished colour intensity in Pinot Noir. Cold soak had no effect on perceived aroma, bitterness, astringency, and body of the wines. Principal Component Analysis suggested that the outcome of CS is contingent upon the specific cultivar to which the CS technique is applied. Copyright © 2014 Elsevier Ltd. All rights reserved.

  17. Tolerance for High Flavanol Cocoa Powder in Semisweet Chocolate

    Science.gov (United States)

    Harwood, Meriel L.; Ziegler, Gregory R.; Hayes, John E.

    2013-01-01

    Endogenous polyphenolic compounds in cacao impart both bitter and astringent characteristics to chocolate confections. While an increase in these compounds may be desirable from a health perspective, they are generally incongruent with consumer expectations. Traditionally, chocolate products undergo several processing steps (e.g., fermentation and roasting) that decrease polyphenol content, and thus bitterness. The objective of this study was to estimate group rejection thresholds for increased content of cocoa powder produced from under-fermented cocoa beans in a semisweet chocolate-type confection. The group rejection threshold was equivalent to 80.7% of the non-fat cocoa solids coming from the under-fermented cocoa powder. Contrary to expectations, there were no differences in rejection thresholds when participants were grouped based on their self-reported preference for milk or dark chocolate, indicating that these groups react similarly to an increase in high cocoa flavanol containing cocoa powder. PMID:23792967

  18. Anti-inflammatory glycosylated flavonoids as therapeutic agents for treatment of diabetes-impaired wounds.

    Science.gov (United States)

    Antunes-Ricardo, Marilena; Gutiérrez-Uribe, Janet; Serna-Saldívar, Sergio O

    2015-01-01

    Diabetes is a chronic disease that affects more than 387 million people worldwide. About 20% of patients diagnosed with diabetes develop diabetic foot ulcerations (DFU). Standard treatment of DFU includes wound debridement, infection control, revascularization and, in general, the acceleration of the healing process. Topical ointments containing flavonoids exert beneficial effects in wound healing process. Flavonoids increase the migration and proliferation of fibroblasts and collagen synthesis. Furthermore, most flavonoids exert antibacterial and astringent activities that help in infection control. Additionally, flavonoids possess antioxidant and anti-inflammatory activities reducing the reactive oxygen species and modulating the inflammatory pathways, respectively. Bioactivity of flavonoids can vary according to source, chemical structure and glycosylation pattern. In summary, topical application of flavonoids reduces epithelialization and wound closure time of DFU in diabetic patients.

  19. Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages.

    Science.gov (United States)

    Díaz-Vela, Juan; Totosaus, Alfonso; Escalona-Buendía, Héctor B; Pérez-Chabela, M Lourdes

    2017-02-01

    The sensory analysis of new products is essential for subsequent acceptance by consumers, moreover in the functional food market. The acceptance and food neophobia of cooked sausages formulated with cactus pear fiber or pineapple pear fiber, as functional ingredient, was complemented with a sensory characterization by R-index and qualitative descriptive analysis (QDA). Female consumers aged between 40 and 50 years showed greater interest in the consumption of healthy foods, with a higher level of food neophobia towards pineapple fiber sausages. R-index for taste was higher in pineapple fiber samples. Cactus pear fiber samples presented higher R-index score for texture. In QDA, color, sweet, astringent and bitter flavors, pork meat smell and a firm and plastic texture were significant, with a good relationship (38%) between the evaluated attributes. Sensory attributes are important on the acceptance and neophobia of functional foods like cooked sausages with fruit peel fiber as functional ingredient.

  20. Tolerance for High Flavanol Cocoa Powder in Semisweet Chocolate

    Directory of Open Access Journals (Sweden)

    John E. Hayes

    2013-06-01

    Full Text Available Endogenous polyphenolic compounds in cacao impart both bitter and astringent characteristics to chocolate confections. While an increase in these compounds may be desirable from a health perspective, they are generally incongruent with consumer expectations. Traditionally, chocolate products undergo several processing steps (e.g., fermentation and roasting that decrease polyphenol content, and thus bitterness. The objective of this study was to estimate group rejection thresholds for increased content of cocoa powder produced from under-fermented cocoa beans in a semisweet chocolate-type confection. The group rejection threshold was equivalent to 80.7% of the non-fat cocoa solids coming from the under-fermented cocoa powder. Contrary to expectations, there were no differences in rejection thresholds when participants were grouped based on their self-reported preference for milk or dark chocolate, indicating that these groups react similarly to an increase in high cocoa flavanol containing cocoa powder.

  1. Azadirachta indica: A herbal panacea in dentistry – An update

    Science.gov (United States)

    Lakshmi, T.; Krishnan, Vidya; Rajendran, R; Madhusudhanan, N.

    2015-01-01

    Azadirachta indica commonly known as Neem, is an evergreen tree. Since time immemorial it has been used by Indian people for treatment of various diseases due to its medicinal properties. It possesses anti-bacterial, anti-cariogenic, anti-helminthic, anti-diabetic, anti-oxidant, astringent, anti-viral, cytotoxic, and anti-inflammatory activity. Nimbidin, Azadirachtin and nimbinin are active compounds present in Neem which are responsible for antibacterial activity. Neem bark is used as an active ingredient in a number of toothpastes and toothpowders. Neem bark has anti-bacterial properties, it is quite useful in dentistry for curing gingival problems and maintaining oral health in a natural way. Neem twigs are used as oral deodorant, toothache reliever and for cleaning of teeth. The objective of this article is to focus on the various aspects of Azadirachta indica in dentistry in order to provide a tool for future research. PMID:26009692

  2. Azadirachta indica: A herbal panacea in dentistry - An update.

    Science.gov (United States)

    Lakshmi, T; Krishnan, Vidya; Rajendran, R; Madhusudhanan, N

    2015-01-01

    Azadirachta indica commonly known as Neem, is an evergreen tree. Since time immemorial it has been used by Indian people for treatment of various diseases due to its medicinal properties. It possesses anti-bacterial, anti-cariogenic, anti-helminthic, anti-diabetic, anti-oxidant, astringent, anti-viral, cytotoxic, and anti-inflammatory activity. Nimbidin, Azadirachtin and nimbinin are active compounds present in Neem which are responsible for antibacterial activity. Neem bark is used as an active ingredient in a number of toothpastes and toothpowders. Neem bark has anti-bacterial properties, it is quite useful in dentistry for curing gingival problems and maintaining oral health in a natural way. Neem twigs are used as oral deodorant, toothache reliever and for cleaning of teeth. The objective of this article is to focus on the various aspects of Azadirachta indica in dentistry in order to provide a tool for future research.

  3. Investigating the Effect of Cold Soak Duration on Phenolic Extraction during Cabernet Sauvignon Fermentation.

    Science.gov (United States)

    Panprivech, Siriwan; Lerno, Larry A; Brenneman, Charles A; Block, David E; Oberholster, Anita

    2015-05-04

    The impact of increasing cold soak (CS) duration (0, 1, 4, 7, and 10 days at 10 °C) on the extraction of phenolic compounds during the CS period and primary fermentation as well as the final composition of Cabernet Sauvignon wine was investigated. The results showed that CS duration had no effect on hydroxycinnamate and flavonol extractions. Greater amounts of gallic acid, (+)-catechin, (-)-epicatechin, and total tannins were extracted with increasing CS duration, with differences maintained during bottle aging. Anthocyanin extraction and color density increased with longer periods of CS; however, by the end of primary fermentation, as well as three months' bottle aging, there were no significant differences due to CS duration. The wines made with seven and 10 days of CS had higher seed tannin contributions and total tannin compared to the non-CS wine, which could potentially result in increased astringency.

  4. Variability among strains of Aspergillus section Nigri with capacity to degrade tannic acid isolated from extreme environments.

    Science.gov (United States)

    Lara-Victoriano, F; Veana, F; Hernández-Castillo, F D; Aguilar, C N; Reyes-Valdés, M H; Rodríguez-Herrera, R

    2017-01-01

    Tannins are polyphenolic compounds that cause astringent flavor and turbidity in food. Tannase is an enzyme that catalyzes the hydrolysis of tannins and is used in food industry. This study was conducted to determine the genetic variability and the tannase alleles variation in fungal strains isolated from soil and plants at five extreme areas of Coahuila, México. Two screening assays under 1 and 20 % of tannic acid were performed, with the isolations. In these assays, it was possible to identify 756 and 128 fungal strains, respectively. The major fungal variability was observed in "Cuatro Ciénegas" with 26 strains. The microorganisms were distributed in 11 groups, which correspond to Aspergillus section Nigri. AN7 and AN1 groups showed the major number of isolates from "Paila" and "Cuatro Ciénegas" locations, respectively. In the last location, the major diversity and specific richness were found. But in "Ojo Caliente," tannase allele conservations were observed.

  5. Review on treatment of metrorrhagia and metrostaxis by period therapy of Chinese medicine%试述中药周期疗法治疗崩漏

    Institute of Scientific and Technical Information of China (English)

    张琦

    2011-01-01

    This article summarized the period therapy of Chinese medicine of metrorrhagia and metrostaxis on the basis of pathogenesis, syndrome pattern and therapy: we should control blood and regulate menstruation when haemorrhaging; strengthen the body resistance and control blood after menstruation; dispel melancholy and control blood before menstruation; dredge and astringe during menstruation.And emphasize the importance of regulation of menstruation period.%文章依据崩漏病机及常见证型和治法加以总结归纳为中药周期疗法:即出血时治以摄血调经,经后期治以培元调经,经前期治以解郁调经,经期治以通畅为顺,佐以固涩.并强调了调整月经周期的重要性.

  6. Effect of extraction methods on the chemical components and taste quality of green tea extract.

    Science.gov (United States)

    Xu, Yong-Quan; Ji, Wei-Bin; Yu, Peigen; Chen, Jian-Xin; Wang, Fang; Yin, Jun-Feng

    2018-05-15

    The physicochemical properties of tea extracts are significantly affected by the extraction method. The aim of this study was to compare the effects of static and dynamic extractions on the concentrations of chemical components and taste quality of green tea extracts. Our results show that extraction of chemical components using static extraction follows a pseudo-second-order reaction, while that of dynamic extraction follows a first-order reaction. The concentrations of the solids, polyphenols, and free amino acids in green tea extract prepared by dynamic extraction were much higher, although the overall yields were not significantly different between the two extraction methods. Green tea extracts obtained via dynamic extraction were of lower bitterness and astringency, as well and higher intensities of umami and overall acceptability. These results suggest that dynamic extraction is more suitable for the processing of green tea concentrate because of the higher concentration of green tea extract. Copyright © 2017 Elsevier Ltd. All rights reserved.

  7. Path Following Control of an AUV under the Current Using the SVR-ADRC

    Directory of Open Access Journals (Sweden)

    Zheping Yan

    2014-01-01

    Full Text Available A novel active disturbance rejection control (ADRC controller is proposed based on support vector regression (SVR. The SVR-ADRC is designed to force an underactuated autonomous underwater vehicle (AUV to follow a path in the horizontal plane with the ocean current disturbance. It is derived using SVR algorithm to adjust the coefficients of the nonlinear state error feedback (ELSEF part in ADRC to deal with nonlinear variations at different operating points. The trend of change about ELSEF coefficients in the simulation proves that the designed SVR algorithm maintains the characteristics of astringency and stability. Furthermore, the path following errors under current in simulation has proved the high accuracy, strong robustness, and stability of the proposed SVR-ADRC. The contributions of the proposed controller are to improve the characteristics of ADRC considering the changing parameters in operating environment which make the controller more adaptive for the situation.

  8. Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods.

    Science.gov (United States)

    González-Centeno, M R; Chira, K; Teissedre, P-L

    2016-11-01

    Ellagitannins and aromatic compounds evolution in Cabernet Sauvignon wines macerated in oak barrels for a year was studied. Identical barrels with different toastings (medium toasting, medium toasting with watering, Noisette) were used in French, Italian and USA cellars. Ellagitannins increased by 84-96% with aging time, as did woody volatiles, by 86-91% in French wines and 23-35% in Italian wines, while fruity aroma compounds declined by 50-57% in the French and Italian wines over a 12-months period. Nevertheless, other behaviors and different kinetics rates for these compounds were observed depending on barrel toasting, wine matrix and their interactions. Perceived overall woody intensity was closely related to trans-whiskey lactone, guaiacol and vanillin, whereas astringency and bitterness were significantly linked to ellagitannins (ptoasting effect on wines from different countries matured in the same oak barrels. Copyright © 2016 Elsevier Ltd. All rights reserved.

  9. Tannins, Peptic Ulcers and Related Mechanisms

    Science.gov (United States)

    de Jesus, Neyres Zinia Taveira; de Souza Falcão, Heloina; Gomes, Isis Fernandes; de Almeida Leite, Thiago Jose; de Morais Lima, Gedson Rodrigues; Barbosa-Filho, Jose Maria; Tavares, Josean Fechine; da Silva, Marcelo Sobral; de Athayde-Filho, Petrônio Filgueiras; Batista, Leonia Maria

    2012-01-01

    This review of the current literature aims to study correlations between the chemical structure and gastric anti-ulcer activity of tannins. Tannins are used in medicine primarily because of their astringent properties. These properties are due to the fact that tannins react with the tissue proteins with which they come into contact. In gastric ulcers, this tannin-protein complex layer protects the stomach by promoting greater resistance to chemical and mechanical injury or irritation. Moreover, in several experimental models of gastric ulcer, tannins have been shown to present antioxidant activity, promote tissue repair, exhibit anti Helicobacter pylori effects, and they are involved in gastrointestinal tract anti-inflammatory processes. The presence of tannins explains the anti-ulcer effects of many natural products. PMID:22489149

  10. Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliqua L.

    Directory of Open Access Journals (Sweden)

    Ikram Boublenza

    2017-01-01

    Full Text Available The main objective of this research was to compare physicochemical parameters, antioxidant activity, lipid composition, and sensory analysis of initial and roasted carob pod powder (Ceratonia siliqua L. obtained at different roasting temperatures. The roasted products became darker and the average moisture content, water activity, oil content, and sweetness values decreased at higher temperatures. Total polyphenol content and antioxidant activity increased with increasing roasted temperature. Oleic acid, linoleic acid, and palmitic acid were the main fatty acids present in carob oil. Results showed that the roasted carob pod powders are sweeter, have more caramel-like taste, and have more cacao-like aroma at lower roasting temperatures but have more astringent taste, coffee-like aroma, and roasted aroma at higher roasting temperatures.

  11. Dietary inclusion of Quebracho (Schinopsis lorentzii tannins on productive performances of growing pheasant females

    Directory of Open Access Journals (Sweden)

    I. Romboli

    2010-01-01

    Full Text Available Tannins are a group of phenolic compounds which have received a lot of attention with respect to their possible nutritional and physiological actions. Tannins can be grouped into condensed and hydrolysable tannins, widely distributed in the plant kingdom. Hydrolysable tannins are polyester of phenolic acids such as gallic acid or ellagic acid or their derivatives and D-glucose. The condensed tannins are polymer of flavan-3-ols, flavan-3,4-diols or related flavanol residues linked via carbon–carbon bonds. There is evidence that high levels of tannins could produce adverse effects in animals. These effects can be instantaneous like astringency or a bitter or unpleasant taste or can have a delayed response related to antinutritional/toxic effects.

  12. Comparison of total polyphenols content and antioxidant potential of wines from ‘Welschriesling’ and ‘Sauvignon Blanc’ varieties during ageing on fine lees

    Directory of Open Access Journals (Sweden)

    Jasna Lužar

    2016-10-01

    Full Text Available Phenolic compounds are key components of wine, since they contribute to wine characteristics such as colour, astringency and bitterness. They also act like antioxidants, with mechanisms involving free-radical scavenging that could prevent cardiovascular diseases and cancer. The aim of the present work was to compare the obtained results of total polyphenols content and antioxidant potential (AOP of several white wines (welschriesling and sauvignon blanc during ageing on fine lees. The total polyphenols content decreased in average for 16.1 % in welschriesling wines and for 18.7 % in sauvignon blanc wines in the period of three months of wine ageing on lees. In the same period AOP of wines decreased in average for 16.0 % in welschriesling wines and for 8.0 % in sauvignon blanc wines. Expectedly, the samples with added oak chips in grape must had higher antioxidant potential than others.

  13. Gastrophysics of the Oral Cavity.

    Science.gov (United States)

    Mouritsen, Ole G

    2016-01-01

    Gastrophysics is the science that pertains to the physical and physico-chemical description of the empirical world of gastronomy, with focus on sensory perception in the oral cavity and how it is related to the materials properties of food and cooking processes. Flavor (taste and smell), mouthfeel, chemesthesis, and astringency are all related to the chemical properties and the texture of the food and how the food is transformed in the oral cavity. The present topical review will primarily focus attention on the somatosensory perception of food (mouthfeel or texture) and how it interacts with basic tastes (sour, bitter, sweet, salty, and umami) and chemesthetic action. Issues regarding diet, nutrition, and health will be put into an evolutionary perspective, and some mention will be made of umami and its importance for (oral) health.

  14. Tannins, Peptic Ulcers and Related Mechanisms

    Directory of Open Access Journals (Sweden)

    Leonia Maria Batista

    2012-03-01

    Full Text Available This review of the current literature aims to study correlations between the chemical structure and gastric anti-ulcer activity of tannins. Tannins are used in medicine primarily because of their astringent properties. These properties are due to the fact that tannins react with the tissue proteins with which they come into contact. In gastric ulcers, this tannin-protein complex layer protects the stomach by promoting greater resistance to chemical and mechanical injury or irritation. Moreover, in several experimental models of gastric ulcer, tannins have been shown to present antioxidant activity, promote tissue repair, exhibit anti Helicobacter pylori effects, and they are involved in gastrointestinal tract anti-inflammatory processes. The presence of tannins explains the anti-ulcer effects of many natural products.

  15. Tannins, peptic ulcers and related mechanisms.

    Science.gov (United States)

    de Jesus, Neyres Zinia Taveira; de Souza Falcão, Heloina; Gomes, Isis Fernandes; de Almeida Leite, Thiago Jose; de Morais Lima, Gedson Rodrigues; Barbosa-Filho, Jose Maria; Tavares, Josean Fechine; da Silva, Marcelo Sobral; de Athayde-Filho, Petrônio Filgueiras; Batista, Leonia Maria

    2012-01-01

    This review of the current literature aims to study correlations between the chemical structure and gastric anti-ulcer activity of tannins. Tannins are used in medicine primarily because of their astringent properties. These properties are due to the fact that tannins react with the tissue proteins with which they come into contact. In gastric ulcers, this tannin-protein complex layer protects the stomach by promoting greater resistance to chemical and mechanical injury or irritation. Moreover, in several experimental models of gastric ulcer, tannins have been shown to present antioxidant activity, promote tissue repair, exhibit anti Helicobacter pylori effects, and they are involved in gastrointestinal tract anti-inflammatory processes. The presence of tannins explains the anti-ulcer effects of many natural products.

  16. Nitrogen split dose fertilization, plant age and frost effects on phytochemical content and sensory properties of curly kale (Brassica oleracea L. var. sabellica).

    Science.gov (United States)

    Groenbaek, Marie; Jensen, Sidsel; Neugart, Susanne; Schreiner, Monika; Kidmose, Ulla; Kristensen, Hanne L

    2016-04-15

    We investigated how concentrations of sensory relevant compounds: glucosinolates (GLSs), flavonoid glycosides, hydroxycinnamic acid derivatives and sugars in kale responded to split dose and reduced nitrogen (N) fertilization, plant age and controlled frost exposure. In addition, frost effects on sensory properties combined with N supply were assessed. Seventeen week old kale plants showed decreased aliphatic GLSs at split dose N fertilization; whereas reduced N increased aliphatic and total GLSs. Ontogenetic effects were demonstrated for all compounds: sugars, aliphatic and total GLSs increased throughout plant development, whereas kaempferol and total flavonoid glycosides showed higher concentrations in 13 week old plants. Controlled frost exposure altered sugar composition slightly, but not GLSs or flavonoid glycosides. Reduced N supply resulted in less bitterness, astringency and pungent aroma, whereas frost exposure mainly influenced aroma and texture. N treatment explained most of the sensory variation. Producers should not rely on frost only to obtain altered sensory properties. Copyright © 2015 Elsevier Ltd. All rights reserved.

  17. Fusion of Potentiometric & Voltammetric Electronic Tongue for Classification of Black Tea Taste based on Theaflavins (TF) Content

    Science.gov (United States)

    Bhattacharyya, Nabarun; Legin, Andrey; Papieva, Irina; Sarkar, Subrata; Kirsanov, Dmitry; Kartsova, Anna; Ghosh, Arunangshu; Bandyopadhyay, Rajib

    2011-09-01

    Black tea is an extensively consumed beverage worldwide with an expanding market. The final quality of black tea depends upon number of chemical compounds present in the tea. Out of these compounds, theaflavins (TF), which is responsible for astringency in black tea, plays an important role in determining the final taste of the finished black tea. The present paper reports our effort to correlate the theaflavins contents with the voltammetric and potentiometric electronic tongue (e-tongue) data. Noble metal-based electrode array has been used for collecting data though voltammetric electronic tongue where as liquid filled membrane based electrodes have been used for potentiometric electronic tongue. Black tea samples with tea taster score and biochemical results have been collected from Tea Research Association, Tocklai, India for the analysis purpose. In this paper, voltammetric and potentiometric e-tongue responses are combined to demonstrate improvement of cluster formation among tea samples with different ranges of TF values.

  18. Investigating the fermentation of cocoa by correlating denaturing gradient gel electrophoresis profiles and near infrared spectra

    DEFF Research Database (Denmark)

    Nielsen, Dennis Sandris; Snitkjær, Pia; van der Berg, Franciscus Winfried J

    2008-01-01

    Raw cocoa has an astringent, unpleasant taste and flavour, and has to be fermented, dried and roasted in order to obtain the characteristic cocoa flavour and taste. During the fermentation microbial activity outside the cocoa beans induces biochemical and physical changes inside the beans...... of the beans and the chemical processes inside the beans have been carried out previously. Recently it has been shown that Denaturing Gradient Gel Electrophoresis (DGGE) offers an efficient tool for monitoring the microbiological changes taking place during the fermentation of cocoa. Near Infrared (NIR......) spectroscopy has previously been used to determine various components in cocoa beans, offering a rapid alternative compared to traditional analytical methods for obtaining knowledge about changes in the chemical composition of the cocoa beans during fermentation. During a number of cocoa fermentations bean...

  19. Tolerance for high flavanol cocoa powder in semisweet chocolate.

    Science.gov (United States)

    Harwood, Meriel L; Ziegler, Gregory R; Hayes, John E

    2013-06-21

    Endogenous polyphenolic compounds in cacao impart both bitter and astringent characteristics to chocolate confections. While an increase in these compounds may be desirable from a health perspective, they are generally incongruent with consumer expectations. Traditionally, chocolate products undergo several processing steps (e.g., fermentation and roasting) that decrease polyphenol content, and thus bitterness. The objective of this study was to estimate group rejection thresholds for increased content of cocoa powder produced from under-fermented cocoa beans in a semisweet chocolate-type confection. The group rejection threshold was equivalent to 80.7% of the non-fat cocoa solids coming from the under-fermented cocoa powder. Contrary to expectations, there were no differences in rejection thresholds when participants were grouped based on their self-reported preference for milk or dark chocolate, indicating that these groups react similarly to an increase in high cocoa flavanol containing cocoa powder.

  20. Safety Assessment of Panax spp Root-Derived Ingredients as Used in Cosmetics.

    Science.gov (United States)

    Becker, Lillian C; Bergfeld, Wilma F; Belsito, Donald V; Hill, Ronald A; Klaassen, Curtis D; Liebler, Daniel C; Marks, James G; Shank, Ronald C; Slaga, Thomas J; Snyder, Paul W; Andersen, F Alan

    2015-01-01

    The Cosmetic Ingredient Review Expert Panel (Panel) reviewed the safety of 13 Panax spp root-derived ingredients as used in cosmetics. Panax "spp" indicates that multiple species within the genus are used in cosmetics, but not all species within that genus. Four species are being considered in this safety assessment. These ingredients function mostly as skin-conditioning agents-miscellaneous, fragrance ingredients, skin-conditioning agents-humectant, skin-conditioning agents-emollient, and cosmetic astringents. The Panel reviewed available data related to these ingredients and addressed the issue of pulegone, a constituent of these ingredients and other ingredients, such as peppermint oil. The Panel concluded that these Panax spp root-derived ingredients are safe in the practices of use and concentration as given in this safety assessment. © The Author(s) 2015.

  1. Bioactive properties of honey with propolis.

    Science.gov (United States)

    Osés, S M; Pascual-Maté, A; Fernández-Muiño, M A; López-Díaz, T M; Sancho, M T

    2016-04-01

    Nowadays, propolis is used as an innovative preservative and as a bioactive food supplement. Due to its bitter and astringent flavour, propolis is hardly accepted by consumers. The aim of this study was to obtain a likeable food product made with honey and propolis, whose antimicrobial, antioxidant and anti-inflammatory properties were enhanced in comparison with those of the base honeys used. 0.1%, 0.3% and 0.5% soft propolis extracts were added to honeys and the products that most appealed to the users were subjected to further research. Total phenolics, flavonoids, ABTS free radical and hydroxyl radicals scavenging and anti-inflammatory activities increased in all mixtures. Antimicrobial activity of the combined products showed synergic effects, resulting in higher results than those of the base honeys and propolis extracts. Therefore, honeys enriched with small amounts of propolis extracts are promising functional foods. Copyright © 2015 Elsevier Ltd. All rights reserved.

  2. A review on phytochemical and pharmacological investigations of miswak (Salvadora persica Linn

    Directory of Open Access Journals (Sweden)

    Jamal Akhtar

    2011-01-01

    Full Text Available The miswak is a natural toothbrush made from the twigs of the Salvadora persica (Salvadoraceae. Its use predates the inception of Islam and is frequently advocated in the Hadith (the traditions relating to the life of Prophet Muhammad PBUH . In addition to strengthening the gums, it prevents tooth decay, eliminating toothaches and halt further increase in decay that has already set in. It creates a fragrance in the mouth, eliminates bad odor, improves the sense of taste, and causes the teeth to glow and shine. The other parts of the tree have therapeutic values as corrective, deobstruent, liver tonic, diuretic, analgesic, anthelmintic, astringent, lithontriptic, carminative, diuretic, aphrodisiac, and stomachic. The present review is therefore an effort to give detailed survey of the literature on phytochemistry and pharmacological activities of miswak.

  3. Impact of roasting time on the sensory profile of arabica and robusta coffee.

    Science.gov (United States)

    Bicho, Natalina Cavaco; Leitão, António Eduardo; Ramalho, José Cochicho; de Alvarenga, Nuno Bartolomeu; Lidon, Fernando Cebola

    2013-01-01

    Roasted coffee samples of the two major trade species (Coffea arabica and C. canephora) were studied to identify sensory descriptors that might be used to determine blends production and evaluation, following the expectations of consumers. Coffee beans were roasted at 220 + 10 °C, for 7, 9, and 11 min, and the sensory profiles of the beverages were assessed. From descriptive analysis the eigenvalues allowed the identification of two principal components (PCs), being the variance between samples 68.9% and 21.1%. In the first PC the characteristic odor, astringency, body, bitter flavor, burned aroma, and residual, typical, and burned tastes prevailed. The correlation coefficient between the second PC and citric acid flavor and aroma reached 0.96 and 0.78, respectively. It was concluded that in beverages of these species, the descriptors of both components can be separated according to bean roasting time. Considering roasting time, the overall quality was also rated.

  4. [Neurokinkin B and it's function on reproductive endocrine].

    Science.gov (United States)

    Wang, Shi-Ran; Tian, Zhan-Zhuang

    2012-04-01

    Neurokinkin B (NKB) is a member of tachykinin family and plays a role mainly through its receptor NK3R. NKB and NK3R are wide spread through the neural system. Studies revealed that NKB has kinds of biological functions such as constringing the smooth muscle of hollow viscus, relaxing blood vessels, reducing mean arterial pressure, slowing heart rate, exciting in vitro spinal cord neurons of rats and astringing sphincter pupillae. For the past few years, people pay more and more attentions to the regulating action of NKB on reproductive endocrine and a lot of research are made to discuss the function of NKB in HPGA. This article summarizes the distribution and physiological function of NKB and NK3R, discusses their functions in reproductive endocrine. Future studies will be needed to determine the precise mechanism of NKB.

  5. [The treatment of acute diarrhea].

    Science.gov (United States)

    Leemans, L

    2013-09-01

    Racecadotril has sufficient proven efficacy in the treatment of acute diarrhea in children. Treatment outcomes in adults are less convincing. The place of gelatin tannate is unclear. Some sources point to potential hepatotoxicity and diminished iron absorption, with a concomitant risk of anemia, at least in case of excessive or prolonged use. Loperamide still has a prominent place in the treatment of acute and chronic diarrhea. Attention should be payed to correct dosing and some well-known contra-indications. Probiotics are indicated in children, as well as in the prevention of antibiotics-induced diarrhea. There is no evidence to support their use in the treatment of acute diarrhea in adults. Up till now publications disagree on the efficacy in the prevention of travelers' diarrhea. Astringents and absorbents are no longer supported in guidelines. Oral rehydration systems have a part to play in pediatric treatment.

  6. Computing of network tenacity based on modified binary particle swarm optimization algorithm

    Science.gov (United States)

    Shen, Maoxing; Sun, Chengyu

    2017-05-01

    For rapid calculation of network node tenacity, which can depict the invulnerability performance of network, this paper designs a computational method based on modified binary particle swarm optimization (BPSO) algorithm. Firstly, to improve the astringency of the BPSO algorithm, the algorithm adopted an improved bit transfer probability function and location updating formula. Secondly, algorithm for fitness function value of BPSO based on the breadth-first search is designed. Thirdly, the computing method for network tenacity based on the modified BPSO algorithm is presented. Results of experiment conducted in the Advanced Research Project Agency (ARPA) network and Tactical Support Communication (TCS) network illustrate that the computing method is impactful and high-performance to calculate network tenacity.

  7. Potential therapeutic applications for Terminalia chebula in Iranian traditional medicine.

    Science.gov (United States)

    Jokar, Assie; Masoomi, Fatemeh; Sadeghpour, Omid; Nassiri-Toosi, Mohsen; Hamedi, Shokouhsadat

    2016-04-01

    Terminalia chebula (family: Combretaceae) is widely used in the traditional medicine of India and Iran to treat diseases that include dementia, constipation, and diabetes. This tree is known in Iranian traditional medicine (ITM) as halileh or halilaj and the fruit is used to develop treatments. It is described in ITM as an astringent that has a "cold" and "dry" temperament. References to the medicinal properties of Terminalia chebula were collected from important ITM sources and from modern medical databases (PubMed, Scirus, ScienceDirect, and Scopus). The medicinal properties described for this tree in ITM were compared with those reported in studies of modern phytotherapy. The results confirm that the tree referred to as halileh in traditional books is the Terminalia chebula used in present-day studies. Treatments that have not been evaluated in modern phytotherapy but have been traditionally treated with Terminalia chebula include fever, and psychological and psychiatric issues. This article confirms the medicinal uses of Terminalia chebula.

  8. Hydrometallurgical Recovery of Precious Metals and Removal of Hazardous Metals Using Persimmon Tannin and Persimmon Wastes

    Directory of Open Access Journals (Sweden)

    Katsutoshi Inoue

    2015-10-01

    Full Text Available Novel and environmentally benign adsorbents were prepared via a simple sulfuric acid treatment process using the wastes of astringent persimmon, a type of biomass waste, along with persimmon tannin extract which is currently employed for the tanning of leather and as natural dyes and paints. The effectiveness of these new biosorbents was exemplified with regards to hydrometallurgical and environmental engineering applications for the adsorptive removal of uranium and thorium from rare earths, cesium from other alkaline metals such as sodium, hexa-valent chromium from zinc as well as adsorptive recovery of gold from chloride media. Furthermore, reductive coagulation of gold from chloride media for the direct recovery of metallic gold and adsorptive recovery of palladium and platinum using chemically modified persimmon tannin extract were studied. OPEN

  9. Maceration enzymes and mannoproteins: a possible strategy to increase colloidal stability and color extraction in red wines.

    Science.gov (United States)

    Guadalupe, Zenaida; Palacios, Antonio; Ayestaran, Belén

    2007-06-13

    Different strategies were adopted to achieve increases in color stability in Tempranillo wines: (i) addition of maceration enzymes directly to the must, (ii) addition of commercial mannoproteins to the must, and (iii) inoculation of must with yeast overexpressed of mannoproteins. The addition of enzymes favored color extraction, and the wines obtained presented higher values of wine color, color intensity, bisulfite-stable color, and visually enhanced color intensity. The enzyme hydrolytic activity produced an increase in the acid polysaccharide content and polyphenol index and yielded to wines with more astringency, tannin, and length. Added mannoproteins had clearer effects on the analyzed parameters than yeast. Contrary to what may be thought, mannoproteins did not maintain the extracted polyphenols in colloidal dispersion and neither ensured color stability. These compounds clearly modified the gustative structure of the wines, enhancing the sweetness and roundness.

  10. Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores

    Science.gov (United States)

    Kobayashi, Yoshikazu; Habara, Masaaki; Ikezazki, Hidekazu; Chen, Ronggang; Naito, Yoshinobu; Toko, Kiyoshi

    2010-01-01

    Effective R&D and strict quality control of a broad range of foods, beverages, and pharmaceutical products require objective taste evaluation. Advanced taste sensors using artificial-lipid membranes have been developed based on concepts of global selectivity and high correlation with human sensory score. These sensors respond similarly to similar basic tastes, which they quantify with high correlations to sensory score. Using these unique properties, these sensors can quantify the basic tastes of saltiness, sourness, bitterness, umami, astringency and richness without multivariate analysis or artificial neural networks. This review describes all aspects of these taste sensors based on artificial lipid, ranging from the response principle and optimal design methods to applications in the food, beverage, and pharmaceutical markets. PMID:22319306

  11. Quitosana no controle pós-colheita da podridão mole em caqui 'rama forte' Chitosan on the postharvest control of soft rot in 'rama forte' persimmon

    Directory of Open Access Journals (Sweden)

    Patrícia Cia

    2010-01-01

    Full Text Available Este trabalho objetivou avaliar o efeito da quitosana, aliada ao processo de destanização, no controle de Rhizopus stolonifer em caqui 'Rama Forte' e sobre o crescimento micelial do fungo in vitro. Caquis foram submetidos ao processo de destanização com CO2 (70% / 18 horas, em tambores herméticos, sendo em seguida submetidos à inoculação com suspensão de esporos de R. stolonifer (3x10(5 esporos mL-1. Após inoculação, os frutos permaneceram por 2 horas a 25 °C, quando foram imersos em quitosana (0; 0,5; 1,0; 1,5 e 2,0%, por 1 minuto. Os frutos foram mantidos a 25 °C / 80% UR e avaliados quanto à severidade e incidência da podridão mole, durante cinco dias. Após o período de armazenamento, avaliaram-se a coloração de casca, a firmeza e o índice de adstringência. In vitro, avaliou-se o crescimento micelial em placas contendo meio BDA incorporado com quitosana ou ácido cítrico. Os resultados mostraram que a quitosana, a 1,5%, reduz a severidade e a incidência da podridão mole em caquis e não influencia no processo de perda de adstringência, firmeza e na coloração de casca. In vitro, a quitosana inibe completamente o crescimento micelial de R. stolonifer, em concentração tão baixa quanto 0,5%.The objective of this research was to evaluate the effect of chitosan in addition to de-astringency process on the control of Rhizopus stolonifer in 'Rama Forte' persimmon and on in vitro mycelial growth. Persimmon were submitted to de-astringency process using CO2 (70% / 18 h, in hermetic chambers. Next, fruit were inoculated through subcuticular injections of a R. stolonifer spore suspension (3x10(5 spore mL-1 and 2 hours later at 25 °C immersed into chitosan (0, 0.5, 1.0, 1.5, and 2.0%, for 1 min. Fruit were stored at 25 °C / 80% RH, and checked for rot severity and incidence of soft rot, during 5-days of storage. After storage the skin color, firmness and astringency index were evaluated in persimmons. In vitro, mycelial

  12. A new methodology to obtain wine yeast strains overproducing mannoproteins.

    Science.gov (United States)

    Quirós, Manuel; Gonzalez-Ramos, Daniel; Tabera, Laura; Gonzalez, Ramon

    2010-04-30

    Yeast mannoproteins are highly glycosylated proteins that are covalently bound to the beta-1,3-glucan present in the yeast cell wall. Among their outstanding enological properties, yeast mannoproteins contribute to several aspects of wine quality by protecting against protein haze, reducing astringency, retaining aroma compounds and stimulating growth of lactic-acid bacteria. The development of a non-recombinant method to obtain enological yeast strains overproducing mannoproteins would therefore be very useful. Our previous experience on the genetic determinants of the release of these molecules by Saccharomyces cerevisiae has allowed us to propose a new methodology to isolate and characterize wine yeast that overproduce mannoproteins. The described methodology is based on the resistance of the killer 9 toxin produced by Williopsis saturnus, a feature linked to an altered biogenesis of the yeast cell wall. Copyright 2010 Elsevier B.V. All rights reserved.

  13. A systematic review of the efficacy and safety of Rosa damascena Mill. with an overview on its phytopharmacological properties.

    Science.gov (United States)

    Nayebi, Neda; Khalili, Nahid; Kamalinejad, Mohammad; Emtiazy, Majid

    2017-10-01

    Rosa damascena Mill. is one of the most famous ornamental plants cultivated all over the world mostly for perfumery industries. Traditionally it has been used as an astringent, analgesic, cardiac and intestinal tonic.The paucity ofauthoritative monographs urged usto summarize its clinical effectiveness and safety with acomprehensive review of the literature. "PUBMED", "SCOPUS", "WEBOF SCIENCE" were searched up to April 30, 2017 with search terms:("Rosa damascena" OR "Damask Rose"). All human studies with any mono-preparation were included. In vitro and animal studies from "PUBMED"were also reviewed and outlined. Of "1000" identified publications, twelveeligibleclinical trials were retrieved. Antimicrobial, anti-inflammatory, antioxidant, anticancer, protective neuronal, cardiac, gastrointestinal and hepatic effectsin 30 in vitro and 21 animal studies were also shown. there are promising evidences for the effectiveness and safety of Rosa damascena Mill in pain relief, but confirmatory studies withstandardized products is suggested. Copyright © 2017 Elsevier Ltd. All rights reserved.

  14. Influence of aging conditions on the quality of red Sangiovese wine.

    Science.gov (United States)

    Castellari, M; Piermattei, B; Arfelli, G; Amati, A

    2001-08-01

    A red Sangiovese wine was stored in barrels of different woods (oak and chestnut) and types (225-L "barriques" and 1000-L barrels) at 12 and 22 degrees C for 320 days to evaluate the effects of different aging conditions on wine quality. Chestnut barrels led to wines richer in phenolics, and which were more tannic, colored, and fruity. Oak barrels gave wines with more monomeric phenolics, but less astringent, with higher vanilla smell, and more harmonious. The type of barrel could be used as a parameter to regulate the extraction of wood components and the polymerization of monomeric phenolics. Storage at 22 degrees C favored the formation of polymerized phenolics and the increase of color density and color hue. The temperature produced less pronounced effects on aroma and taste, even if wines stored at 12 degrees C showed more harmony.

  15. Optimization and validation of a taste dilution analysis to characterize wine taste.

    Science.gov (United States)

    Lopez, R; Mateo-Vivaracho, L; Cacho, J; Ferreira, V

    2007-08-01

    A procedure for the general taste dilution analysis (TDA) of wine has been optimized and applied to characterize the tastants of 5 different wines. Samples are concentrated first by vacuum distillation at 20 degrees C to obtain a dearomatized concentrate. Such concentrate is redissolved in water and injected in a semipreparative C18-high performance liquid chromatography (HPLC) column. The effluent is separated in fractions that are collected and concentrated by vacuum distillation. Sequential dilutions of the fractions are further evaluated by a sensory panel to assess the intensity of the basic tastes and in-mouth sensations. Fractions were also submitted to HPLC-mass spectrometry (MS) analysis to screen for known tastants of wines. The Taste Dilution chromatograms showed that taste differences between wines are mainly located in fractions 1, 2, and 6, and are mainly related to bitterness and astringency. Different aspects of the method setup and of its reliability are evaluated and discussed.

  16. Selected chemical compounds in firm and mellow persimmon fruit before and after the drying process.

    Science.gov (United States)

    Senica, Mateja; Veberic, Robert; Grabnar, Jana Jurhar; Stampar, Franci; Jakopic, Jerneja

    2016-07-01

    Persimmon is a seasonal fruit and only available in fresh form for a short period of each year. In addition to freezing, drying is the simplest substitute for the fresh fruit and accessible throughout the year. The effect of mellowing and drying was evaluated in 'Tipo' persimmon, an astringent cultivar. 'Tipo' firm fruit contained high levels of tannins (1.1 mg g(-1) DW), which were naturally decreased to 0.2 mg g(-1) DW after mellowing. The drying process greatly impacted the contents of carotenoids, total phenols, individual phenolics, tannins, organic acids, sugars and colour parameters in firm and mellow fruit. The reduction of tannins, phenolic compounds and organic acids were accompanied by the increase of sugars and carotenoids, improving the colour of the analysed samples. These results showed that the drying process improved the quality of persimmon products and extended their shelf life. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  17. Efficiency assessment of Flash Profiling and Ranking Descriptive Analysis: a comparative study with star fruit-powdered flavored drink

    Directory of Open Access Journals (Sweden)

    Maria Eugênia de Oliveira MAMEDE

    2016-01-01

    Full Text Available Abstract The objective of this study was to assess the efficiency of Flash Profiling (FP and Ranking Descriptive Analysis (RDA methods regarding sensory characterization using star fruit-flavored drink as matrix. Sample A was used as a standard. Other three samples were prepared based on sample A, by adding sugar, citric acid, carboxymethylcellulose or dye. The same panel (twelve assessors was used to carry out FP and, subsequently, RDA analysis. The qualitative training stage used in RDA method showed no difference regarding the assessors’ performance and panel consensus compared to FP. Both methods were efficient and discriminated samples in a similar way and in agreement with the physicochemical characterization. However, astringent and bitter aftertaste attributes were additionally used in sample description by RDA. The latter attribute was also relevant for samples discrimination in RDA. FP application was simpler and faster, mainly regarding time spent by the assessors; however, RDA provided more comprehensive description of samples.

  18. A review on phytochemical and pharmacological investigations of miswak (Salvadora persica Linn).

    Science.gov (United States)

    Akhtar, Jamal; Siddique, Khalid M; Bi, Salma; Mujeeb, Mohd

    2011-01-01

    The miswak is a natural toothbrush made from the twigs of the Salvadora persica (Salvadoraceae). Its use predates the inception of Islam and is frequently advocated in the Hadith (the traditions relating to the life of Prophet Muhammad(PBUH)). In addition to strengthening the gums, it prevents tooth decay, eliminating toothaches and halt further increase in decay that has already set in. It creates a fragrance in the mouth, eliminates bad odor, improves the sense of taste, and causes the teeth to glow and shine. The other parts of the tree have therapeutic values as corrective, deobstruent, liver tonic, diuretic, analgesic, anthelmintic, astringent, lithontriptic, carminative, diuretic, aphrodisiac, and stomachic. The present review is therefore an effort to give detailed survey of the literature on phytochemistry and pharmacological activities of miswak.

  19. Seed incorporation during vinification and its impact on chemical and organoleptic properties in Syzygium cumini wine.

    Science.gov (United States)

    VenuGopal, K S; Anu-Appaiah, K A

    2017-12-15

    Syzgium cumini (Jamun) is an evergreen tropical tree, its various parts are known for many therapeutic properties. The present work represents the production of wines from jamun fruits using two different native isolates (Saccharomyces cerevisiae - KF551990 and Pichia gummiguttae - MCC 1273) and influence of jamun seeds on the physico-chemical parameters, chromatic properties, phenolic components and sensory attributes of wine. Wine produced was bottle aged for one year. On aging there was a reduction in bitterness and astringency. Aging lead to reduction in monomeric anthocyanin with an increase in co-pigmented and polymeric anthocynins thus affecting the wine color. Anthocyanin analysis in jamun wine indicated petunidin 3,5-diglucoside as the principal anthocyanin. PCA analysis of wine revealed association of young jamun wine with anthocyanin components. PLS analysis exhibited both positive and negative correlation between various attributes indicating sensory perception of jamun wine is affected by overall composition of the wine. Copyright © 2017 Elsevier Ltd. All rights reserved.

  20. Annonaceae: Breaking the Wall of Inflammation.

    Science.gov (United States)

    Attiq, Ali; Jalil, Juriyati; Husain, Khairana

    2017-01-01

    Inventories of tropical forests have listed Annonaceae as one of the most diverse plant families. For centuries, it is employed in traditional medicines to cure various pathological conditions including snakebite, analgesic, astringent, diarrhea, dysentery, arthritis pain, rheumatism, neuralgia, and weight loss etc. Phytochemical analysis of Annonaceae family have reported the occurrence of alkaloids, flavonoids, triterpenes, diterpenes and diterpene flavone glycosides, sterols, lignans, and annonaceous acetogenin characteristically affiliated with Annonaceae sp. Numerous past studies have underlined the pleotropic pharmacological activities of the crude extracts and isolated compounds from Annonaceae species. This review is an effort to abridge the ethnobotany, morphology, phytochemistry, toxicity, and particularly focusing on the anti-inflammatory activity of the Annonaceae species.

  1. Multi-objective optimization of the control strategy of electric vehicle electro-hydraulic composite braking system with genetic algorithm

    Directory of Open Access Journals (Sweden)

    Zhang Fengjiao

    2015-03-01

    Full Text Available Optimization of the control strategy plays an important role in improving the performance of electric vehicles. In order to improve the braking stability and recover the braking energy, a multi-objective genetic algorithm is applied to optimize the key parameters in the control strategy of electric vehicle electro-hydraulic composite braking system. Various limitations are considered in the optimization process, and the optimization results are verified by a software simulation platform of electric vehicle regenerative braking system in typical brake conditions. The results show that optimization objectives achieved a good astringency, and the optimized control strategy can increase the brake energy recovery effectively under the condition of ensuring the braking stability.

  2. Phenolic Composition and Sensory Properties of Ciders Produced from Latvian Apples

    Directory of Open Access Journals (Sweden)

    Riekstina-Dolge Rita

    2014-07-01

    Full Text Available Polyphenol compounds are very important components of cider – they are responsible for the colour and the bitterness and astringency balance of cider. The polyphenolic profile of apples and apple drinks is influenced by several factors: apple variety, climate, maturity, and technological processes applied. This research paper concerns the influence of apple variety on the phenolic compounds and sensory properties of cider. Fermentation of 12 varieties of apple juice with Saccharomyces cerevisiae yeast ‘71B-1122’ (Lalvin, Canada was performed in a laboratory of the Faculty of Food Technology of the Latvia University of Agriculture. The total phenol content (TPC was determined according to the Folin-Ciocalteu spectrophotometric method. Individual phenolic compounds were analysed using HPLC. Sensory properties (clarity, the apple, fruit and yeast aroma, the apple and yeast taste, sourness, astringency, and bitterness were evaluated by trained panelists using a line scale. Special attention was paid to the use of dessert apples for the production of cider. The most important sensory properties of cider are the aroma and taste of apples and fruit. All cider samples showed the intensity of apple aroma ranging from 5.3 to 7.6 points, and higher results were obtained for cider from the bvariety ‘Auksis’ apples. The TPC in cider samples varied from 792.68 to 3399.78 mg L-1: Among crab apples, the highest TPC was detected in ciders made from the ‘Hyslop’ and ’Riku’ varieties, whereas among dessert apples, the highest TPC was detected in ciders made from the ‘Antonovka’ variety. Among the twelve phenols identified in cider samples, chlorogenic acid and caffeic acid were the dominating ones. Variation in the sensory properties of ciders was dependent on the physicochemical composition of the apples used.

  3. Analysis of the influence of clay cement concrete components on its characteristics

    Directory of Open Access Journals (Sweden)

    Sol’skiy Stanislav Viktorovich

    2016-10-01

    Full Text Available A sustained pace of construction of dams and dikes using water resources and intensive development of underground space in the construction of buildings and structures require ensuring anti-seepage measures. For efficient stoppage of fluid flow a variety of methods are applied such as cement and grout curtains, teeth, core walls including ones made of soil-cement mixtures performed by the method of diaphragm wall. The following characteristics are the main selection criteria of the material composition for a diaphragm wall : permeability, strength, deformability, efficiency. Clay-cement-concrete (CCC is one of the materials satisfying all the above characteristics. The influence of the components used to prepare CCC mixtures on its strength and deformation characteristics was the main objective of the performed study. In order to solve the task, the formulas of CCC used at the objects of hydroengineering construction have been considered. For analyzing the influence of the components of CCC on its characteristics, the dependences of compression strength and deformation modulus of CCC on water-cement and water-astringent ratios have been built. The dependence of compression strength of CCC on the cement/bentonite ratio was built as well. The analysis of the dependences defined that the compression strength of CCC depends primarily on water-cement ratio and the amount of cement used in the composition. The increase in the value of water-cement ratio and water-astringent ratio leads to monotone decrease of the compression strength of CCC and the deformation modulus of CCC. Change of the quantitative content of one or more components of CCC composition allows controlling physical-mechanical characteristics of the anti-seepage element which is an important advantage of clay-cement-concrete. The performed analysis of the influence of CCC formula on its physical and mechanical properties can be used to select the optimal composition of CCC when solving

  4. Optimization of cocoa nib roasting based on sensory properties and colour using response surface methodology

    Directory of Open Access Journals (Sweden)

    D.M.H. A.H. Farah

    2012-05-01

    Full Text Available Roasting of cocoa beans is a critical stage for development of its desirable flavour, aroma and colour. Prior to roasting, cocoa bean may taste astringent, bitter, acidy, musty, unclean, nutty or even chocolate-like, depends on the bean sources and their preparations. After roasting, the bean possesses a typical intense cocoa flavour. The Maillard or non-enzymatic browning reactions is a very important process for the development of cocoa flavor, which occurs primarily during the roasting process and it has generally been agreed that the main flavor components, pyrazines formation is associated within this reaction involving amino acids and reducing sugars. The effect of cocoa nib roasting conditions on sensory properties and colour of cocoa beans were investigated in this study. Roasting conditions in terms of temperature ranged from 110 to 160OC and time ranged from 15 to 40 min were optimized by using Response Surface Methodology based on the cocoa sensory characteristics including chocolate aroma, acidity, astringency, burnt taste and overall acceptability. The analyses used 9- point hedonic scale with twelve trained panelist. The changes in colour due to the roasting condition were also monitored using chromameter. Result of this study showed that sensory quality of cocoa liquor increased with the increase in roasting time and temperature up to 160OC and up to 40 min, respectively. Based on the Response Surface Methodology, the optimised operating condition for the roaster was at temperature of 127OC and time of 25 min. The proposed roasting conditions were able to produce superior quality cocoa beans that will be very useful for cocoa manufactures.Key words : Cocoa, cocoa liquor, flavour, aroma, colour, sensory characteristic, response surface methodology.

  5. Grape tannin catechin and ethanol fluidify oral membrane mimics containing moderate amounts of cholesterol: Implications on wine tasting?

    Science.gov (United States)

    Furlan, Aurélien L; Saad, Ahmad; Dufourc, Erick J; Géan, Julie

    2016-11-01

    Wine tasting results in interactions of tannin-ethanol solutions with proteins and lipids of the oral cavity. Among the various feelings perceived during tasting, astringency and bitterness most probably result in binding events with saliva proteins, lipids and receptors. In this work, we monitored the conjugated effect of the grape polyphenol catechin and ethanol on lipid membranes mimicking the different degrees of keratinization of oral cavity surfaces by varying the amount of cholesterol present in membranes. Both catechin and ethanol fluidify the membranes as evidenced by solid-state 2H NMR of perdeuterated lipids. The effect is however depending on the cholesterol proportion and may be very important and cumulative in the absence of cholesterol or presence of 18 mol % cholesterol. For 40 mol % cholesterol, mimicking highly keratinized membranes, both ethanol and catechin can no longer affect membrane dynamics. These observations can be accounted for by phase diagrams of lipid-cholesterol mixtures and the role played by membrane defects for insertion of tannins and ethanol when several phases coexist. These findings suggest that the behavior of oral membranes in contact with wine should be different depending of their cholesterol content. Astringency and bitterness could be then affected; the former because of a potential competition between the tannin-lipid and the tannin-saliva protein interaction, and the latter because of a possible fluidity modification of membranes containing taste receptors. The lipids that have been up to now weakly considered in oenology may be become a new actor in the issue of wine tasting. Copyright © 2016 Elsevier B.V. and Société Française de Biochimie et Biologie Moléculaire (SFBBM). All rights reserved.

  6. Effect of terroir on the phenolic compounds of Muscat of Bornova Wines from 3 different sub-regions of Aegean, Turkey

    Directory of Open Access Journals (Sweden)

    Karaoğlan Selin N. Yabaci

    2015-01-01

    Full Text Available Characterization of the phenolic compounds of wines from Muscat of Bornova, a native aromatic white grape variety (Vitis vinifera grown in the Aegean region of Turkey and the influence of terroir (Menderes, Halilbeyli and Kemaliye sub- regions on these compounds were investigated. From Muscat of Bornova growing sub regions, Menderes/İzmir has a typical Mediterranean climate at around 90 m altitude which is located Eagean cost area with a fertile sandy-loamy soil; Halilbeyli/İzmir sub-region is located in inner İzmir, close to Manisa with 115 m altitude with same soil structure of Menderes. Kemaliye/Manisa has a transition climate between Mediterranean and continental climate at about 245 m altitude. Its soil is pale with a distinct amount of lime (∼30% and sandy-loamy, as well. High performance liquid chromatography-diode array dedector (HPLC-DAD and mass spectrometry (MS were used for the phenolic compounds analysis. Four flavanols, eight phenolic acids and a flavonol were identified and quantified. It was observed that the total phenolic content in the Halilbeyli sub-region was the highest, fol- lowed by the Menderes and Kemaliye sub-regions. Procyanidin B4 was the most abundant flavanol and quercetin-3-O-glucoside was the only flavonol identified in all regions’ wines. Sensory analysis was also used to investigate the influences of terroir. Statistically significant (0.05 regional differences were observed. Based upon sensory analysis, the wine obtained from Halilbeyli was darker in color, and had more astringency and bitterness than the others, and was the least popular wine. Kemaliye and Menderes were both preferred due to their better coloring, flavour, less astringency and bitterness attributes.

  7. Flavor of fresh blueberry juice and the comparison to amount of sugars, acids, anthocyanidins, and physicochemical measurements.

    Science.gov (United States)

    Bett-Garber, Karen L; Lea, Jeanne M; Watson, Michael A; Grimm, Casey C; Lloyd, Steven W; Beaulieu, John C; Stein-Chisholm, Rebecca E; Andrzejewski, Brett P; Marshall, Donna A

    2015-04-01

    Six cultivars of southern highbush (SHB) and rabbiteye (RE) blueberry samples were harvested on 2 different dates. Each treatment combination was pressed 2 times for repeated measures. Fresh juice was characterized for 18 flavor/taste/feeling factor attributes by a descriptive flavor panel. Each sample was measured for sugars, acids, anthocyanidins, Folin-Ciocalteu, soluble solids (BRIX), titratable acidity (TA), and antioxidant capacity (ORACFL ). Flavors were correlated with the composition and physicochemical data. Blueberry flavor correlated with 3 parameters, and negatively correlated with 2. Strawberry correlated with oxalic acid and negatively correlated with sucrose and quinic acid. Sweet aroma correlated with oxalic and citric acid, but negatively correlated with sucrose, quinic, and total acids. Sweet taste correlated with 11 parameters, including the anthocyanidins; and negatively correlated with 3 parameters. Neither bitter nor astringent correlated with any of the antioxidant parameters, but both correlated with total acids. Sour correlated with total acids and TA, while negatively correlating with pH and BRIX:TA. Throat burn correlated with total acids and TA. Principal component analysis negatively related blueberry, sweet aroma, and sweet to sour, bitter, astringent, tongue tingle, and tongue numbness. The information in this component was related to pH, TA, and BRIX:TA ratio. Another principal component related the nonblueberry fruit flavors to BRIX. This PC, also divided the SHB berries from the RE. This work shows that the impact of juice composition on flavor is very complicated and that estimating flavor with physicochemical parameters is complicated by the composition of the juice. © 2015 Institute of Food Technologists®

  8. Wine and Cheese: Two Products or One Association? A New Method for Assessing Wine-Cheese Pairing

    Directory of Open Access Journals (Sweden)

    Mara V. Galmarini

    2018-02-01

    Full Text Available The aim of this study was to identify which attributes impacted the dynamic liking of cheese and wine individually, as well as when consumed together. Three wines (one white, Pouilly Loché; and two red, Maranges and Beaujolais and three cheeses (Comté, Époisses, Chaource were individually evaluated by a group of 60 consumers using mono-intake Temporal Dominance of Sensations (TDS with simultaneous hedonic ratings. The same data acquisition screen was used for all products showing a unique list of 14 descriptors (covering cheese and wine perception and a hedonic scale for dynamical rating of liking. The dynamic hedonic data were associated with the TDS profiles obtaining Temporal Drivers of Liking (TDL. Furthermore, the nine associations that resulted from combining each wine with each cheese were evaluated by multi-bite and multi-sip TDS. Individually, Chaource had practically no TDL; for Comté, mushroom flavor was a positive TDL, and in Époisses, salty was a negative TDL. As for wines, negative TDL were only found in the red wines: bitter, sour and astringent. Positive TDL for wines were: fruity, spicy and woody. Changes in the dynamic perception had a bigger impact on liking of wine compared to cheese. For the associations, the negative TDL were only three and mostly wine related: sour (for seven out of nine combinations, bitter (six out of nine and astringent (five out of nine. Positive TDL were more varied (a total of 10 descriptors and were related either to wine or cheese. As opposed to what was found in cheese alone, salty was a positive TDL in two of the combinations. It was observed that the dynamic sensory perception had a more important impact on liking in wine-cheese combinations than when consumed separately. TDS and TDL have a big potential in the study of food pairing, which should be further exploited.

  9. Double maturation raisonnée: the impact of on-vine berry dehydration on the berry and wine composition of Merlot (Vitis vinifera L.).

    Science.gov (United States)

    Rusjan, Denis; Mikulic-Petkovsek, Maja

    2017-11-01

    Double maturation raisonnée (DMR) is a potential canopy measure that affects grape and wine composition. The aim of this work was to study for the first time the DMR impact on the physical, biochemical and sensorial characteristics of the berries and wines of Merlot, one of the world's fastest-expanding grapevine varieties. DMR significantly increased the content of soluble solids (1.2-fold), free amino nitrogen (1.8-fold) and acidity in berries but decreased the weight of 100 berries on harvest (approx. 28%). Irrespective of the vintage, DMR-treated grapes had a significantly higher content of non-astringent tannins (0.73-0.78 mg L(-1) ) and anthocyanin extractability (34.7-36.4%) but a lower index of astringency (31.2-33.7) when compared to the control. Consequently, the DMR wines achieved higher alcohol, total acidity and extract, hydroxycinnamic acids, flavanol and flavonol contents, whereas the content of anthocyanins was similar to that of the control. Sensorial evaluation showed that DMR wines were not rated higher and would not be appreciated more than control wines. Changes in berries during DMR altered the wine characteristics only in terms of primary metabolites. A reduced accumulation of phenolics, especially anthocyanin content, in the berry skin of DMR-treated grapes was not reflected in their presence in wines. To the best of our knowledge, this is the first paper that has reported an impact of DMR on the grape and wine composition of Merlot, as one of the most promising red varieties. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  10. Sensory characteristics and relative sweetness of tagatose and other sweeteners.

    Science.gov (United States)

    Fujimaru, Tomomi; Park, Jin-Hee; Lim, Juyun

    2012-09-01

    The present study investigated the sensory characteristics and relative sweetness of tagatose, an emerging natural low-calorie sweetener with various functional properties, compared to other sweeteners (sucrose, sucralose, erythritol, rebaudioside A), over a wide range of sweetness commonly found in foods and beverages (3% to 20% sucrose [w/v]). A total of 34 subjects evaluated aqueous solutions of the 5 sweeteners for the perceived intensities of sweetness, bitterness, astringency, chemical-like sensations, and sweet aftertaste, using the general version of the Labeled Magnitude Scale. The relationship between the physical concentrations of the sweeteners and their perceived sweetness (that is, psychophysical functions) was derived to quantify the relative sweetness and potency of the sweeteners. The results suggest that tagatose elicits a sweet taste without undesirable qualities (bitterness, astringency, chemical-like sensations). Out of the 5 sweeteners tested, rebaudioside A was the only sweetener with notable bitterness and chemical-like sensations, which became progressively intense with increasing concentration (P sweeteners (tagatose, erythritol, sucrose) had similar sweetness growth rates (slopes > 1), whereas the high-potency sweeteners (sucralose, rebaudioside A) yielded much flatter sweetness functions (slopes sweeteners to sucrose was highly concentration dependent. Consequently, sweetness potencies of other sweeteners varied across the concentrations tested, ranging from 0.50 to 0.78 for erythritol, 220 to 1900 for sucralose, and 300 to 440 for rebaudioside A, while tagatose was estimated to be approximately 0.90 times as potent as sucrose irrespective of concentration. The present study investigated the sensory characteristics and relative sweetness of tagatose, an emerging natural low-calorie sweetener, compared to other sweeteners. Study results suggest that tagatose elicits a sweet taste without undesirable qualities over a wide range of

  11. Bletilla striata: Medicinal uses, phytochemistry and pharmacological activities.

    Science.gov (United States)

    He, Xirui; Wang, Xiaoxiao; Fang, Jiacheng; Zhao, Zefeng; Huang, Linhong; Guo, Hao; Zheng, Xiaohui

    2017-01-04

    Bletilla striata (Thunb.) Reichb. f. (Orchidaceae), also known as Hyacinth Orchid and Baiji (Simplified Chinese: ), not only has been widely used for the treatment of hematemesis, hemoptysis, and traumatic bleeding due to the efficacy of arresting bleeding with astringent action, but also has been applied topically to overcome ulcers, sores, swellings, and chapped skin due to the efficacy of dispersing swelling and promoting tissue regeneration. Additional medical applications include the treatment of tuberculosis, malignant ulcers, hemorrhoids, anthrax, eye diseases, and silicosis. This review aims to provide up-to-date information on the botanical characterization, medicinal uses, chemical constituents, pharmacological activities, and toxicity of B. striata. In addition, this paper also focuses on the possible exploitation of this plant for the treatment of different diseases, and uncovers opportunities for future research. The relevant information on B. striata was gathered from worldwide accepted scientific databases via an electronic search (Google Scholar, Web of Science, ScienceDirect, ACS Publications, PubMed, Wiley Online Library, SciFinder, CNKI). Information was also obtained from The Plant List, Chinese pharmacopoeia, Chinese herbal classics books, PhD and MSc dissertations, etc. A comprehensive analysis of the literature obtained through the above-mentioned sources confirmed that the ethnomedical usages of B. striata have been recorded in Mongolia, Korea, Japan, and China. Phytochemical investigations revealed that the major chemical constituents of B. striata are polysaccharides, bibenzyls, phenanthrenes, triterpenoids and its saponins, steroids and its saponins, which also have been proven to be the main bioactive substances capable of exhibiting numerous pharmacological activities including wound healing, antiulcer, hemostasis, cytotoxicity, antimicrobial, anti-inflammation, anti-oxidation, immunomodulation, anti-fibrosis, antiaging, anti

  12. Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour.

    Science.gov (United States)

    Hoye, Clifford; Ross, Carolyn F

    2011-09-01

    Grape seed flour (GSF) from grape pomace, a waste product generated during winemaking, was explored for use in bread production due to its potential health benefits. This study evaluated the consumer acceptance and physical properties of bread, including total phenolic content (TPC), made with varying levels of GSF. Dough and breads were prepared using different levels of replacement of hard red spring wheat flour (HRS) with GSF (0 to 10 g GSF/100 g HRS) and stored for 0, 2, or 6 wk at -20 °C. Replacement of 10 g GSF/100 g HRS increased the bread TPC from 0.064 mg tannic acid/g dry weight to 4.25 mg tannic acid/g dry weight. Consumer acceptance and instrumental analyses were used to investigate changes in sensory and texture properties due to GSF replacement. Replacement above 5 g GSF/100 g HRS decreased the loaf brightness and volume, with an increase in the bread hardness and porosity. Generally, breads containing ≥ 7.5 g GSF/100 g HRS were characterized by lower consumer acceptance. A reduction in overall and bitterness acceptance was observed in bread at 10 g GSF/100 g HRS, with decreased acceptance of astringency and sweetness at 7.5 and 10 g GSF/100 g HRS. Based on these results, the replacement of 5 g GSF/100 g HRS is recommended for the production of fortified breads with acceptable physical and sensory properties and high TPC activity compared to refined bread. This study shows that grape seed flour (GSF) can be used to replace hard red spring wheat flour (HRS) in bread production, with moderate impact on the physical and sensory properties of the bread. Replacement of up to 10 g GSF/100 g HRS significantly decreased overall consumer acceptance of the bread, with lower consumer acceptance of sweetness and astringency at 7.5 and 10 g GSF/100 g HRS. Thus, a replacement value of 5 g GSF/100 g HRS is recommended for the production of fortified breads. © 2011 Institute of Food Technologists®

  13. Spectral analysis of the stick-slip phenomenon in "oral" tribological texture evaluation.

    Science.gov (United States)

    Sanahuja, Solange; Upadhyay, Rutuja; Briesen, Heiko; Chen, Jianshe

    2017-08-01

    "Oral" tribology has become a new paradigm in food texture studies to understand complex texture attributes, such as creaminess, oiliness, and astringency, which could not be successfully characterized by traditional texture analysis nor by rheology. Stick-slip effects resulting from intermittent sliding motion during kinetic friction of oral mucosa could constitute an additional determining factor of sensory perception where traditional friction coefficient values and their Stribeck regimes fail in predicting different lubricant (food bolus and saliva) behaviors. It was hypothesized that the observed jagged behavior of most sliding force curves are due to stick-slip effects and depend on test velocity, normal load, surface roughness as well as lubricant type. Therefore, different measurement set-ups were investigated: sliding velocities from 0.01 to 40 mm/s, loads of 0.5 and 2.5 N as well as a smooth and a textured silicone contact surface. Moreover, dry contact measurements were compared to model food systems, such as water, oil, and oil-in-water emulsions. Spectral analysis permitted to extract the distribution of stick-slip magnitudes for specific wave numbers, characterizing the occurrence of jagged force peaks per unit sliding distance, similar to frequencies per unit time. The spectral features were affected by all the above mentioned tested factors. Stick-slip created vibration frequencies in the range of those detected by oral mechanoreceptors (0.3-400 Hz). The study thus provides a new insight into the use of tribology in food psychophysics. Dynamic spectral analysis has been applied for the first time to the force-displacement curves in "oral" tribology. Analyzing the stick-slip phenomenon in the dynamic friction provides new information that is generally overlooked or confused with machine noise and which may help to understand friction-related sensory attributes. This approach allows us to differentiate samples that have similar friction coefficient

  14. Perception of basic tastes and threshold sensitivity during testing of selected judges

    Directory of Open Access Journals (Sweden)

    Peter Zajác

    Full Text Available Normal 0 false false false SK JA X-NONE The sense of taste is one of the most important human senses. Alteration in taste perception can greately interfere to our lives, because it influences our dietary habits and consequently general human health. Many physiological and external factors can cause the loss of taste perception. These factors include for example certain diseases, the side effect of the use of certain medicaments, head trauma, gender, dietary habbits, smoking, role of saliva, age, stress and many more. In this paper we are discussing perception of basic tastes and treshold sensitivity during testing of selected groupe of 500 sensory judges. A resolution taste test and sensitivity treshold test were performed using basic tastes (sour, bitter, salty, sweet, umami, astringent, metallic. We have found that the perception of basic tastes decreese with human age. Smoking leads to significant errors in the determination of basic tastes. Different mistakes occures in different age categories. This study suggests further researches, investigating various factors influencing taste perception.  doi:10.5219/259

  15. Key Phytochemicals Contributing to the Bitter Off-Taste of Oat (Avena sativa L.).

    Science.gov (United States)

    Günther-Jordanland, Kirsten; Dawid, Corinna; Dietz, Maximilian; Hofmann, Thomas

    2016-12-28

    Sensory-directed fractionation of extracts prepared from oat flour (Avena sativa L.) followed by LC-TOF-MS, LC-MS/MS, and 1D/2D-NMR experiments revealed avenanthramides and saponins as the key phytochemicals contributing to the typical astringent and bitter off-taste of oat. Besides avenacosides A and B, two previously unreported bitter-tasting bidesmosidic saponins were identified, namely, 3-(O-α-l-rhamnopyranosyl(1→2)-[β-d-glucopyranosyl(1→3)-β-d-glucopyranosyl(1→4)]-β-d-glucopyranosid)-26-O-β-d-glucopyranosyl-(25R)-furost-5-ene-3β,22,26-triol, and 3-(O-α-l-rhamnopyranosyl(1→2)-[β-d-glucopyranosyl(1→4)]-β-d-glucopyranosid)-26-O-β-d-glucopyranosyl-(25R)-furost-5-ene-3β,22,26-triol. Depending on the chemical structure of the saponins and avenanthramides, sensory studies revealed human orosensory recognition thresholds of these phytochemicals to range between 3 and 170 μmol/L.

  16. Predicting the Composition of Red Wine Blends Using an Array of Multicomponent Peptide-Based Sensors

    Directory of Open Access Journals (Sweden)

    Eman Ghanem

    2015-05-01

    Full Text Available Differential sensing using synthetic receptors as mimics of the mammalian senses of taste and smell is a powerful approach for the analysis of complex mixtures. Herein, we report on the effectiveness of a cross-reactive, supramolecular, peptide-based sensing array in differentiating and predicting the composition of red wine blends. Fifteen blends of Cabernet Sauvignon, Merlot and Cabernet Franc, in addition to the mono varietals, were used in this investigation. Linear Discriminant Analysis (LDA showed a clear differentiation of blends based on tannin concentration and composition where certain mono varietals like Cabernet Sauvignon seemed to contribute less to the overall characteristics of the blend. Partial Least Squares (PLS Regression and cross validation were used to build a predictive model for the responses of the receptors to eleven binary blends and the three mono varietals. The optimized model was later used to predict the percentage of each mono varietal in an independent test set composted of four tri-blends with a 15% average error. A partial least square regression model using the mouth-feel and taste descriptive sensory attributes of the wine blends revealed a strong correlation of the receptors to perceived astringency, which is indicative of selective binding to polyphenols in wine.

  17. Influence of wood barrels classified by NIRS on the ellagitannin content/composition and on the organoleptic properties of wine.

    Science.gov (United States)

    Michel, Julien; Jourdes, Michael; Le Floch, Alexandra; Giordanengo, Thomas; Mourey, Nicolas; Teissedre, Pierre-Louis

    2013-11-20

    Ellagitannins are extracted from oak wood during wine aging in oak barrels. This research is based on the NIRS (Oakscan) oak wood classification according to their index polyphenolic (IP) (between 21.07 and 70.15). Their level in wood is very variable (between 5.95 and 32.91 mg/g dry wood) and influenced their concentration in red wine (between 2.30 and 32.56 mg/L after 24 months of aging) and thus their impact on wine organoleptic properties. The results show a good correlation between the NIRS classification and the chemical analysis (HPLC-UV-MS and acidic hydrolysis procedure) and with the wood ellagitannin level, the ellagitannin extraction kinetic, and the ellagitannins evolution in red wine (Cabernet Sauvignon). Moreover, a correlation between the NIRS classification and the increasing intensity of some wood aromas (woody, spicy, vanilla, and smoked/toasted), flavors (bitterness and astringency), and a decreasing intensity of fruitiness was also observed.

  18. Characterization of the polyphenol composition of 20 cultivars of cider, processing, and dessert apples (Malus × domestica Borkh.) grown in Virginia.

    Science.gov (United States)

    Thompson-Witrick, Katherine A; Goodrich, Katheryn M; Neilson, Andrew P; Hurley, E Kenneth; Peck, Gregory M; Stewart, Amanda C

    2014-10-15

    Polyphenols and maturity parameters were determined in 20 apple cultivars with potential for hard cider production grown in Virginia, U.S.A. Concentrations of five classes of polyphenols were significantly different across cultivar for both peel and flesh. Total polyphenol concentration ranged from 0.9 μg/g wwb in flesh of Newtown Pippin to 453 μg/g wwb in peel of Red Delicious. Harrison, Granny Smith, Rome, Winesap, and Black Twig cultivars contained the highest concentration of total flavan-3-ols in flesh, indicating potential to impart desired astringency and bitterness to cider under processing conditions where extraction of polyphenols from peel is minimal. These results can inform selection of fruit juice, extracts, and byproducts for investigations of bioactivity and bioavailability of polyphenols, and provide baseline data for horticultural and processing research supporting the growing hard cider industry in Virginia. Based on these data, cultivars Harrison, Granny Smith, Rome, Winesap, and Black Twig show high potential for cider production in Virginia.

  19. Chromatographic isolation and spectroscopic identification of phytoconstituents of jujuba seeds (Zizyphus jujuba Mill.

    Directory of Open Access Journals (Sweden)

    Md Manowwar Alam

    2017-01-01

    Full Text Available Background: The seeds of Zizyphus jujuba Mill. (Rhamnaceae are astringent, aphrodisiac, tonic; used to cure cough, asthma, vomiting, burning sensation, biliousness, leucorrhoea, and eye infections in traditional systems of medicine. Materials and Methods: The methanol extract of seeds of Z. jujuba was partitioned into petroleum ether and water soluble fractions. Isolation of compounds was performed by silica gel column chromatography. The structures of isolated compounds were established on the basis of spectral studies and chemical reactions. Results: Chromatographic separation of methanolic extract of seeds yielded three new phyto-constituents characterized as 3, 5, 7-trimethoxy-8, 3′, 4′, 5′-tetrahydroxy flavone-6-oxy hexahydrobisabolene ether (4, 1, 9-dihydroxy tetrahydrogeranyl-8-oxy-O-β-D-glucuronopyranoside (5 and terahydrogeranyl-8-oxy-O-β-D-glucuronopyranosyl (2a→1b-O-β-D-glucofuranosyl (2b→1c-O-β-D-glucofuranosyl (2c→1d-O-β-D-glucopyranosyl (2d→1e-O-β-D-glucopyranosyl (2c→f-O-β-D-glucopyranosyl-2f-benzoate (6 along with five known compounds, palmitoyl palmitoleoyl arachidoyl glyceride (1, tetratriacontenoic acid (2, palmitoyl oleoyl linolenoyl glyceride (3, hexanyl tetraglucoside (7 and pentasaccharide (8. Conclusion: This is the first report of saturated monoterpene and sesquiterpene derivatives from jujuba seeds.

  20. Recent developments on polyphenol–protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system.

    Science.gov (United States)

    Bandyopadhyay, Prasun; Ghosh, Amit K; Ghosh, Chandrasekhar

    2012-06-01

    Tea and coffee are widely consumed beverages across the world and they are rich sources of various polyphenols. Polyphenols are responsible for the bitterness and astringency of beverages and are also well known to impart antioxidant properties which is beneficial against several oxidative stress related diseases like cancer, cardiovascular diseases, and aging. On the other hand, proteins are also known to display many important roles in several physiological activities. Polyphenols can interact with proteins through hydrophobic or hydrophilic interactions, leading to the formation of soluble or insoluble complexes. According to recent studies, this complex formation can affect the bioavailability and beneficiary properties of both the individual components, in either way. For example, polyphenol-protein complex formation can reduce or enhance the antioxidant activity of polyphenols; similarly it can also affect the digestion ability of several digestive enzymes present in our body. Surprisingly, no review article has been published recently which has focused on the progress in this area, despite numerous articles having appeared in this field. This review summarizes the recent trends and patterns (2005 onwards) in polyphenol-protein interaction studies focusing on the characterization of the complex, the effect of this complex formation on tea and coffee taste, antioxidant properties and the digestive system.

  1. Spray drying of pomegranate juice using maltodextrin/cyclodextrin blends as the wall material.

    Science.gov (United States)

    Watson, Michael A; Lea, Jeanne M; Bett-Garber, Karen L

    2017-05-01

    Microencapsulation protects sensitive nutrients, masks flavors, or enhances delivery. Ratios of maltodextrin and γ-cyclodextrin (20:0, 19:1, and 17:3% w/w) were dissolved in water and mixed with pomegranate juice for spray drying with inlet temperatures of 120, 140, and 160°C. The effects on physical properties (water activity, % water content, color, pH, soluble solids (Brix), and methyl cellulose precipitable tannin assay (MCPTA) were examined. Based on the principle component analysis, formulation influenced color parameters and pH accounted for 46.8% of the variation in the data. Temperature influenced Chroma and water-holding capacity with 31.8% of the variation. The pH of the reconstituted spray-dried powder significantly influenced color. Blending of γ-cyclodextrins to maltodextrins slightly increased the water-holding capacity, increased pH, slightly affected color, and preserved the color over time, slightly better. Increased inlet temperature affected color, decreased water-holding capacity, and decreased astringency index. Small additions of γ-cyclodextrin affect spray-dried powders.

  2. Importance of Rookshana Karma (dehydrating therapy) in the management of transverse myelitis.

    Science.gov (United States)

    Jindal, Nitin; Shamkuwar, Manoj K; Berry, Sadhan

    2012-07-01

    In Charak Samhita, all the treatment modalities have been classified broadly into six types, i.e., Langhana (depleting therapy), Brimhana (nourishing therapy), Rookshana (dehydrating therapy), Snehana (oleation therapy), Swedana (sudation therapy) and Stambhana (astringent therapy). Out of these six types, Rookshana is of the same importance as others but is used less frequently as main line of treatment. Since decades, Ayurveda treatment is considered most promising treatment for neurological disorders. Most of the neurological disorders are generally considered to be Vata Vyadhis in which Snehana Karma is recommended. In case of neurological disorders if symptoms are suggestive of Kapha dominance, then Rookshana must be done initially. Transverse myelitis is a neurological disease, which has an autoimmune process involved in its pathology. It is an acute, subacute, generally monophasic inflammatory disease of the spinal cord. In the present case of transverse myelitis, the patient was found having Kapha dominant symptoms such as coldness of feet, loss of appetite etc., and so the patient was subjected to Rookshana Karma in various forms. Just after 15 days, all these symptoms were subsided and tremendous improvement was found thereafter. The paraplegic patient under study was able to walk independently in just two and half months of treatment. All other typical features related to the disease were also improved. This particular case has proved the importance of Rookshana therapy in neurological disorders.

  3. Wound healing potential of Pañcavalkala formulations in a postfistulectomy wound.

    Science.gov (United States)

    Meena, Rakesh Kumar; Dudhamal, Tukaram; Gupta, Sanjay Kumar; Mahanta, Vyasadeva

    2015-01-01

    Sushruta mentioned sixty measures for management of wounds. Panchavalkal is the combination of five herbs having properties like Shodhana (cleaning) and Ropana (healing) of wounds. Individual drugs and in combination have Kashaya rasa (astringent) dominant and useful in the management of Vrana (wounds) as well as Shotha (inflammations). A 35 years old male patient consulted in Shalya OPD with complaints like discharge per anum, induration and intermittent pain at perianal region since last five years. On inspection external opening was observed at anterior portion 1 O' clock position which was four centimeter away from anal verge. That case was diagnosed as Bhagandara (fistula-in-ano) and was treated with partial fistulectomy and application of Guggulu based Ksharasutra in the remaining tract. The big fistulectomy wound was treated with local application of Panchavalkal ointment daily and simultaneous change of Ksharasutra. The wound was assessed daily for pain, swelling, discharge, size, and shape. The wound healed completely within two and half month with normal scar having good tissue strength. This case demonstrated that post fistulectomy wound can be treated with Panchavalkal ointment.

  4. Diversity of foliar endophytic fungi from the medicinal plant Sapindus saponaria L. and their localization by scanning electron microscopy.

    Science.gov (United States)

    García, Adriana; Rhoden, Sandro A; Rubin Filho, Celso J; Nakamura, Celso V; Pamphile, João A

    2012-01-01

    Endophytic fungi inhabit vegetable tissues or organs, without causing them any harm. Endophytes can co-evolve with plant hosts and possess species-specific interactions. They can protect the plant from insect attacks and diseases, and are also able to produce substances of biotechnological interest. In folk medicine, the bark, roots and fruits of Sapindus saponaria is used to produce substances with anxiolytic, astringent, diuretic and expectorant properties, as well as tonics, blood depuratives and cough medicine. This study evaluated the diversity of endophytic fungi present in the leaves of S. saponaria L. and observed the colonization of host plants by endophytes, using light and scanning electron microscopy. We verified that these fungi are found in intercellular and intracellular spaces. The genera of some isolates of S. saponaria were identified mainly by sequencing of ITS region of rDNA and, when possible, also by their microscopic features, as follows: Cochliobolus, Alternaria, Curvularia, Phomopsis, Diaporthe and Phoma. Phylogenetic analysis showed the existence of genetic variability of the genera Phomopsis and Diaporthe and interspecific variation among the Curvularia, Alternaria and Phoma, belonging to family Pleosporaceae.

  5. Antioxidant Action of Mangrove Polyphenols against Gastric Damage Induced by Absolute Ethanol and Ischemia-Reperfusion in the Rat

    Science.gov (United States)

    de-Faria, Felipe Meira; Almeida, Ana Cristina Alves; Luiz-Ferreira, Anderson; Takayama, Christiane; Dunder, Ricardo José; da Silva, Marcelo Aparecido; Salvador, Marcos José; Abdelnur, Patrícia Verardi; Eberlin, Marcos Nogueira; Vilegas, Wagner; Toma, Walber; Souza-Brito, Alba Regina Monteiro

    2012-01-01

    Rhizophora mangle, the red mangrove, has long been known as a traditional medicine. Its bark has been used as astringent, antiseptic, hemostatic, with antifungic and antiulcerogenic properties. In this paper, we aimed to evaluate the antioxidant properties of a buthanolic fraction of the R. mangle bark extract (RM) against experimental gastric ulcer in rats. Unib-Wh rats received pretreatment of R. mangle after the induction of gastric injury with absolute ethanol and ischemia-reperfusion. Gastric tissues from both methods were prepared to the enzymatic assays, the levels of sulfhydril compounds (GSH), lipid peroxides (LPO), and the activities of glutathione reductase (GR), glutathione peroxidase (GPx), superoxide dismutase (SOD) and myeloperoxidase (MPO) were measured. The RM protected the gastric mucosa in both methods used, ethanol-induced gastric ulcer and ischemia-reperfusion, probably, by modulating the activities of the enzymes SOD, GPx, and GR and increasing or maintaining the levels of GSH; in adittion, LPO levels were reduced. The results suggest that the RM antioxidant activity leads to tissue protection; thus one of the antiulcer mechanisms present on the pharmacological effects of R. mangle is the antioxidant property. PMID:22654592

  6. Phenolic content and antioxidant activity of Armenian cultivated and wild grapes

    Directory of Open Access Journals (Sweden)

    Margaryan Kristine

    2017-01-01

    Full Text Available Nowadays the mobilization and conservation of Armenian grapevine genetic resources is becoming global concern and has crucial importance. Armenia is regarded as homeland of viticulture and earliest ‘wine culture’. Being studied enough by the methods of ampelography, Armenian grapevine diversity needs to be investigated in accordance with the modern European requirements. In recent years, grape phenolics have been a theme of major scientific and applied interest. These metabolites contribute to grapes and wine sensory properties, such as color, flavor, astringency, and determines the strong antioxidant capacity. The purpose of the presented research was the evaluation of total phenolic content and antioxidant property of forty Armenian aboriginal varieties, interspecific and intraspecific hybrids and wild species with different genetic background and geographic origin. The realized research has revealed a notable difference among the cultivated varieties and wild species in the total phenolic content and antioxidant activity, increased the scientific knowledge about the aboriginal varieties and wild genotypes. Obtained results will support the importance of preserving the biological diversity and favor the reintroduction of grape cultivars and wild genotypes thanks to the present valorization.

  7. Thermal Processing Alters the Chemical Quality and Sensory Characteristics of Sweetsop (Annona squamosa L.) and Soursop (Annona muricata L.) Pulp and Nectar.

    Science.gov (United States)

    Baskaran, Revathy; Ravi, Ramasamy; Rajarathnam, Somasundaram

    2016-01-01

    The objective of this study was to investigate the effect of thermal processing on the chemical quality and sensory characteristics of Annona squamosa L. and Annona muricata L. fruit pulps and nectar. The fruit pulps were pasteurized at 85 °C for 20 min and nectar prepared as per Food Safety and Standards Authority of India (FSSAI) specifications. The chemical composition of fresh and heated pulps of A. squamosa and A. muricata showed that compared to fresh, the chemical profile and sensory profile changed in heated samples and nectar. The free and bound phenolics of A. squamosa increased in heated pulp (127.61 to 217.22 mg/100 g and 150.34 to 239.74 mg/100 g, respectively), while in A. muricata, free phenolics increased very marginally from 31.73 to 33.74 mg/100 g and bound phenolics decreased from 111.11 to 86.91 mg/100 g. This increase in phenolic content may be attributed to the perception of bitterness and astringency in A. squamosa pulp on heating. In electronic tongue studies, principal component analysis (PCA) confirmed that the fresh and heated pulps had different scores, as indicated by sensory analysis using qualitative descriptive analysis (QDA). E-tongue analysis of samples discriminated the volatile compounds released from the heated A. squamosa and A. muricata fruit pulps and nectar in their respective PCA plots by forming different clusters. © 2015 Institute of Food Technologists®

  8. Influence of harvest time on the composition and quality of Rosinjola cultivar virgin olive oils

    Directory of Open Access Journals (Sweden)

    Olivera Koprivnjak

    2012-01-01

    Full Text Available The aim of this investigation was to determine the influence of Rosinjola cultivar fruits harvest time on oil content in olive pastes and on composition and quality of obtained oils. In the late harvest time the higher value of oil in the dry matter of olive paste was determined than in the early harvest time, but the late harvest negatively affected oil quality parameters. The proportion of oleic acid decreased slightly in the late harvest time and linoleic acid increased. The ratio of oleic/linoleic acid, total phenols and ortho-diphenols, as well as bitterness index and antioxidant capacity decreased in the oil obtained from black fruit. Late harvest time influenced the decrease in chlorophyll and carotenoid content and color parameter values (a*, b* and C in obtained oils, but lightness (L* increased. The concentration of volatiles responsible for positive odour of Rosinjola oils decreased, except for aldehydes which increased slightly. Sensory score of oil obtained from the late harvest time decreased, as well as intensities of sensory characteristics olive fruity, apple, green grass, bitter and pungent, while the intensities of characteristics sweet and ripe fruits increased. Oils obtained in the early harvest time were described as harmonious and astringent with pronounced green odour notes, and oils obtained in the late harvest time as overripe and without freshness. The obtained results are important for optimal harvest time determination and understanding the potential of Rosinjola cultivar for production of high quality virgin olive oil with targeted and specific characteristics.

  9. Genotoxic effects of bismuth (III oxide nanoparticles by comet assay

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    Reecep Liman

    2015-06-01

    Full Text Available Bismuth oxide is one of the important transition metal oxides and it has been intensively studied due to their peculiar characteristics (semiconductor band gap, high refractive index, high dielectric permittivity, high oxygen conductivity, resistivity, photoconductivity and photoluminescence etc.. Therefore, it is used such as microelectronics, sensor technology, optical coatings, transparent ceramic glass manufacturing, nanoenergetic gas generator, biosensor for DNA hybridization, potential immobilizing platforms for glucose oxidase and polyphenol oxidase, fuel cells, a additive in paints, an astringent in a variety of medical creams and topical ointments, and for the determination of heavy metal ions in drinking water, mineral water and urine. In addition this, Bismuth (III oxide nanoparticles (BONPs are favorable for the biomolecules adsorption than regular sized particles because of their greater advantages and novel characteristics (much higher specific surface, greater surface free energy, and good electrochemical stability etc.. Genotoxic effects of BONPs were investigated on the root cells of Allium cepa by Comet assay. A. cepa roots were treated with the aqueous dispersions of BONPs at 5 different concentrations (12.5, 25, 50, 75, and 100 ppm for 4 h. A significant increase in DNA damage was also observed at all concentrations of BONPs except 12.5 ppm by Comet assay. The results were also analyzed statistically by using SPSS for Windows; Duncan’s multiple range test was performed. These result indicate that BONPs exhibit genotoxic activity in A. cepa root meristematic cells.

  10. Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods.

    Science.gov (United States)

    Bordenave, Nicolas; Hamaker, Bruce R; Ferruzzi, Mario G

    2014-01-01

    Many of the potential health benefits of flavonoids have been associated with their specific chemical and biological properties including their ability to interact and bind non-covalently to macronutrients in foods. While flavonoid-protein interactions and binding have been the subject of intensive study, significantly less is understood about non-covalent interactions with carbohydrates and lipids. These interactions with macronutrients are likely to impact both the flavonoid properties in foods, such as their radical scavenging activity, and the food or beverage matrix itself, including their taste, texture and other sensorial properties. Overall, non-covalent binding of flavonoids with macronutrients is primarily driven by van der Waals interactions. From the flavonoid perspective, these interactions are modulated by characteristics such as degree of polymerization, molecular flexibility, number of external hydroxyl groups, or number of terminal galloyl groups. From the macronutrient standpoint, electrostatic and ionic interactions are generally predominant with carbohydrates, while hydrophobic interactions are generally predominant with lipids and mainly limited to interactions with flavonols. All of these interactions are involved in flavonoid-protein interactions. While primarily associated with undesirable characteristics in foods and beverages, such as astringency, negative impact on macronutrient digestibility and hazing, more recent efforts have attempted to leverage these interactions to develop controlled delivery systems or strategies to enhance flavonoids bioavailability. This paper aims at reviewing the fundamental bases for non-covalent interactions, their occurrence in food and beverage systems and their impact on the physico-chemical, organoleptic and some nutritional properties of food.

  11. Phenolic acids, antioxidant and antiproliferative activities of Naviglio® extracts from Schizogyne sericea (Asteraceae).

    Science.gov (United States)

    Caprioli, Giovanni; Iannarelli, Romilde; Sagratini, Gianni; Vittori, Sauro; Zorzetto, Christian; Sánchez-Mateo, Candelaria C; Rabanal, Rosa M; Quassinti, Luana; Bramucci, Massimo; Vitali, Luca A; Petrelli, Dezemona; Lupidi, Giulio; Venditti, Alessandro; Maggi, Filippo

    2017-03-01

    Schizogyne sericea, well-known as 'salado', is a halophytic shrub widespread on coastal rocks of Tenerife (Canary Islands). This plant is used traditionally as analgesic, astringent, anti-inflammatory and vulnerary agent. In the present work, we have analysed the aqueous and ethanolic extracts of S. sericea for the content of phenolic acids by HPLC-DAD. The dynamic solid-liquid Naviglio® extractor was used to extract the flowering aerial parts. Aqueous extracts showed higher levels of phenolics than ethanolic extracts. S. sericea extracts were rich in chlorogenic and isochlorogenic acids. The Naviglio® extracts obtained were assayed for in vitro biological activities, namely antioxidant, antimicrobial and cytotoxicity on tumour cells by DPPH, ABTS, FRAP, agar disc-diffusion and MTT methods, respectively. Results showed that aqueous extracts, being richer in phenolic acids, are endowed with relevant radical scavenging activity (TEAC values in the range 208-960 μmol TE/g) while ethanolic extracts exhibited noteworthy antiproliferative effects on tumour cells.

  12. Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum).

    Science.gov (United States)

    Morais Ferreira, Janaína Madruga; Azevedo, Bruna Marcacini; Luccas, Valdecir; Bolini, Helena Maria André

    2017-03-01

    Functional food is a product containing nutrients that provide health benefits beyond basic nutrition. The objective of the present study was to evaluate the descriptive sensory profile and consumers' acceptance of functional (prebiotic) white chocolates with and without the addition of an antioxidant source (goji berry [GB]) and sucrose replacement. The descriptive sensory profile was determined by quantitative descriptive analysis (QDA) with trained assessors (n = 12), and the acceptance test was performed with 120 consumers. The correlation of descriptive and hedonic data was determined by partial least squares (PLS). The results of QDA indicated that GB reduces the perception of most aroma and flavor attributes, and enhances the bitter taste, bitter aftertaste, astringency, and most of the texture attributes. The consumers' acceptance of the chocolates was positive for all sensory characteristics, with acceptance scores above 6 on a 9-point scale. According to the PLS regression analysis, the descriptors cream color and cocoa butter flavor contributed positively to the acceptance of functional white chocolates. Therefore, prebiotic white chocolate with or without the addition of GB is innovative and can attract consumers, due to its functional properties, being a promising alternative for the food industry. © 2017 Institute of Food Technologists®.

  13. Polyphenol variability in the fruits and juices of a cider apple progeny.

    Science.gov (United States)

    Verdu, Cindy F; Childebrand, Nicolas; Marnet, Nathalie; Lebail, Gildas; Dupuis, Fabrice; Laurens, François; Guilet, David; Guyot, Sylvain

    2014-05-01

    Polyphenols have a favourable antioxidant potential on human health, suggesting that their high content in apple is responsible for the beneficial effects of apple consumption. They are also linked to the quality of apple juices and ciders since they are predominantly responsible for astringency, bitterness and colour. Major phenolic compounds were quantified by liquid chromatography in fruits and juices from a cider apple progeny harvested for 3 years. The total content of procyanidins and their average degree of polymerisation (DPn) were also determined in fruits by phloroglucinolysis. Variability and extraction yield of these compounds were determined. The variability observed in the progeny was representative of the variability observed in many cider apple varieties. Hydroxycinnamic acids were the most extractable group, with an average extraction yield of 67%, whereas flavonols and anthocyanins were the least. This study is the first to introduce variability and extraction yields of the main phenolic compounds in both fruits and juices of a cider apple progeny. This dataset will be used for an upcoming QTL mapping study, an original approach that has never been undertaken for cider apple. © 2013 Society of Chemical Industry.

  14. Ultra High Pressure Homogenization of Soy Milk: Effect on Quality Attributes during Storage

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    Jaideep S. Sidhu

    2016-06-01

    Full Text Available The present work analyzed soy milk prepared from whole dehulled soybeans. The traditional method of soy milk preparation leads to wastage of about 35% of soybean solids in the form of okara, which gets filtered out. In the current study, soy milk was prepared with practically 100% recovery of soybean solids and treated with continuous flow high pressure processing (207 and 276 MPa pressure, 121 and 145 °C exit temperatures, and 0.75 and 1.25 L/min flow rates, and the changes in the physical, chemical, microbial, and sensory properties during 28 days of storage at 4 °C were analyzed. The treated soy milk remained stable for 28 days. There was a significant reduction in the particle size of soybean solids which did not change during storage. The pH of the treated soy milk was significantly lower than the untreated soy milk and it reduced further upon storage. The soy milk was pasteurized with high pressure processing coupled with preheating. No lipoxygenase activity was detected. Compared to commercial samples, there was no significant difference in the astringency, bitterness, or chalkiness of soy milk prepared in the study.

  15. Sensory and consumer perception of the addition of grape seed extracts in cookies.

    Science.gov (United States)

    Davidov-Pardo, G; Moreno, M; Arozarena, I; Marín-Arroyo, M R; Bleibaum, R N; Bruhn, C M

    2012-12-01

    The aim of this study was to understand sensory and instrumental similarities and differences among an array of cookies made with bulk and microencapsulated grape seed extract (GSE) and then to determine how these differences impact consumer acceptance. Total of 4 types of cookies (control, enriched with bulk GSE, and enriched with 2 different microencapsulated GSE) were evaluated by instrumental analyses, a sensory trained panel using the quantitative descriptive analysis (QDA®) methodology, and a consumer acceptance test that included a usage and attitude survey. The addition of GSE resulted in darker brown cookies; microencapsulation partially masked the color that the GSE conferred to the cookies. The cookies with the microencapsulated GSE showed a significant higher antioxidant activity, microencapsulation may have reduced the GSE heat degradation. The QDA(®) trained panelists found the enriched cookies to be more astringent and with aromas and flavors similar to whole grains flours. Consumers rated the control cookie and 1 GSE encapsulated cookie at parity; they were equally well liked (P > 0.05). When provided with information, nearly 60% of consumers stated that they were willing to purchase cookies enriched with antioxidants. This high positive percentage may increase if consumers received more education on the health benefits of antioxidant consumption. © 2012 Institute of Food Technologists®

  16. Red Wine Tannin Structure-Activity Relationships during Fermentation and Maceration.

    Science.gov (United States)

    Yacco, Ralph S; Watrelot, Aude A; Kennedy, James A

    2016-02-03

    The correlation between tannin structure and corresponding activity was investigated by measuring the thermodynamics of interaction between tannins isolated from commercial red wine fermentations and a polystyrene divinylbenzene HPLC column. Must and/or wine samples were collected throughout fermentation/maceration from five Napa Valley wineries. By varying winery, fruit source, maceration time, and cap management practice, it was considered that a reasonably large variation in commercially relevant tannin structure would result. Tannins were isolated from samples collected using low pressure chromatography and were then characterized by gel permeation chromatography and acid-catalyzed cleavage in the presence of excess phloroglucinol (phloroglucinolysis). Corresponding tannin activity was determined using HPLC by measuring the thermodynamics of interaction between isolated tannin and a polystyrene divinylbenzene HPLC column. This measurement approach was designed to determine the ability of tannins to hydrophobically interact with a hydrophobic surface. The results of this study indicate that tannin activity is primarily driven by molecular size. Compositionally, tannin activity was positively associated with seed tannins and negatively associated with skin and pigmented tannins. Although measured indirectly, the extent of tannin oxidation as determined by phloroglucinolysis conversion yield suggests that tannin oxidation at this stage of production reduces tannin activity. Based upon maceration time, this study indicates that observed increases in perceived astringency quality, if related to tannin chemistry, are driven by tannin molecular mass as opposed to pigmented tannin formation or oxidation. Overall, the results of this study give new insight into tannin structure-activity relationships which dominate during extraction.

  17. Measuring the molecular dimensions of wine tannins: comparison of small-angle X-ray scattering, gel-permeation chromatography and mean degree of polymerization.

    Science.gov (United States)

    McRae, Jacqui M; Kirby, Nigel; Mertens, Haydyn D T; Kassara, Stella; Smith, Paul A

    2014-07-23

    The molecular size of wine tannins can influence astringency, and yet it has been unclear as to whether the standard methods for determining average tannin molecular weight (MW), including gel-permeation chromatography (GPC) and depolymerization reactions, are actually related to the size of the tannin in wine-like conditions. Small-angle X-ray scattering (SAXS) was therefore used to determine the molecular sizes and corresponding MWs of wine tannin samples from 3 and 7 year old Cabernet Sauvignon wine in a variety of wine-like matrixes: 5-15% and 100% ethanol; 0-200 mM NaCl and pH 3.0-4.0, and compared to those measured using the standard methods. The SAXS results indicated that the tannin samples from the older wine were larger than those of the younger wine and that wine composition did not greatly impact on tannin molecular size. The average tannin MWs as determined by GPC correlated strongly with the SAXS results, suggesting that this method does give a good indication of tannin molecular size in wine-like conditions. The MW as determined from the depolymerization reactions did not correlate as strongly with the SAXS results. To our knowledge, SAXS measurements have not previously been attempted for wine tannins.

  18. Salivary amylase induction by tannin-enriched diets as a possible countermeasure against tannins.

    Science.gov (United States)

    da Costa, G; Lamy, E; Capela e Silva, F; Andersen, J; Sales Baptista, E; Coelho, A V

    2008-03-01

    Tannins are characterized by protein-binding affinity. They have astringent/bitter properties that act as deterrents, affecting diet selection. Two groups of salivary proteins, proline-rich proteins and histatins, are effective precipitators of tannin, decreasing levels of available tannins. The possibility of other salivary proteins having a co-adjuvant role on host defense mechanisms against tannins is unknown. In this work, we characterized and compared the protein profile of mice whole saliva from animals fed on three experimental diets: tannin-free diet, diet with the incorporation of 5% hydrolyzable tannins (tannic acid), or diet with 5% condensed tannins (quebracho). Protein analysis was performed by one-dimensional gel electrophoresis combined with Matrix-Assisted Laser Desorption Ionization-Time of Flight mass spectrometry to allow the dynamic study of interactions between diet and saliva. Since abundant salivary proteins obscure the purification and identification of medium and low expressed salivary proteins, we used centrifugation to obtain saliva samples free from proteins that precipitate after tannin binding. Data from Peptide Mass Fingerprinting allowed us to identify ten different proteins, some of them showing more than one isoform. Tannin-enriched diets were observed to change the salivary protein profile. One isoform of alpha-amylase was overexpressed with both types of tannins. Aldehyde reductase was only identified in saliva of the quebracho group. Additionally, a hypertrophy of parotid salivary gland acini was observed by histology, along with a decrease in body mass in the first 4 days of the experimental period.

  19. Molecular Interaction Between Salivary Proteins and Food Tannins.

    Science.gov (United States)

    Silva, Mafalda Santos; García-Estévez, Ignacio; Brandão, Elsa; Mateus, Nuno; de Freitas, Victor; Soares, Susana

    2017-08-09

    Polyphenols interaction with salivary proteins (SP) has been related with organoleptic features such as astringency. The aim of this work was to study the interaction between some human SP and tannins through two spectroscopic techniques, fluorescence quenching, and saturation transfer difference-nuclear magnetic resonance (STD-NMR). Generally, the results showed a significant interaction between SP and both condensed tannins and ellagitannins. Herein, STD-NMR proved to be a useful tool to map tannins' epitopes of binding, while fluorescence quenching allowed one to discriminate binding affinities. Ellagitannins showed the greatest binding constants values (KSV from 20.1 to 94.1 mM-1; KA from 0.7 to 8.3 mM-1) in comparison with procyanidins (KSV from 5.4 to 40.0 mM-1; KA from 1.1 to 2.7 mM-1). In fact, punicalagin was the tannin that demonstrated the highest affinity for all three SP. Regarding SP, P-B peptide was the one with higher affinity for ellagitannins. On the other hand, cystatins showed in general the lower KSV and KA values. In the case of condensed tannins, statherin was the SP with the highest affinity, contrasting with the other two SP. Altogether, these results are evidence that the distinct SP present in the oral cavity have different abilities to interact with food tannins class.

  20. STUDIES REGARDING THE COLOR EVOLUTION DURING MATURATION OF CABERNET SAUVIGNON AND PINOT NOIR WINES

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    Luminiţa Vişan

    2017-07-01

    Full Text Available During maturation of red wines their chromatic characteristics change due to degradation reactions of anthocyanin pigments and polymers formation. It was studied the polyphenolic composition of young red wines Cabernet Sauvignon and Pinot Noir and its evolution during wines maturation. The wines were obtained in the Ceptura vine center, from the harvest year of 2015. The polyphenolic composition of wines was judged by the content in polyphenols, tannins and anthocyanins. A wine tannin structure was analyzed by their concentration in condensed tannins, astringent tannins and tannin-polysaccharide complex. Analyzes have been carried out in the wine by UV-VIS spectrometry techniques. Total content of polyphenols have been determined by spectrophotometric technique (DO280. Tannins have been determined by the Ribereau-Gayon method (1996, tannin structure after Glories method (1978; anthocyanins were determined by the discoloration technique with SO2. The study on color of red wines analyzed during their evolution referred to the study of chromatic parameters, the content of anthocyanin monomers and polymers (Glories method. Our results showed a decrease of the percent of anthocyanin monomers accompanied by an increase the percent of polymers, in both wines, during their maturation.

  1. Pomegranate as a cosmeceutical source: pomegranate fractions promote proliferation and procollagen synthesis and inhibit matrix metalloproteinase-1 production in human skin cells.

    Science.gov (United States)

    Aslam, Muhammad Nadeem; Lansky, Ephraim Philip; Varani, James

    2006-02-20

    Pomegranate (Punica granatum) is an ancient fruit with exceptionally rich ethnomedical applications. The peel (pericarp) is well regarded for its astringent properties; the seeds for conferring invulnerability in combat and stimulating beauty and fertility. Here, aqueous fractions prepared from the fruit's peel and fermented juice and lipophilic fractions prepared from pomegranate seeds were examined for effects on human epidermal keratinocyte and human dermal fibroblast function. Pomegranate seed oil, but not aqueous extracts of fermented juice, peel or seed cake, was shown to stimulate keratinocyte proliferation in monolayer culture. In parallel, a mild thickening of the epidermis (without the loss of ordered differentiation) was observed in skin organ culture. The same pomegranate seed oil that stimulated keratinocyte proliferation was without effect on fibroblast function. In contrast, pomegranate peel extract (and to a lesser extent, both the fermented juice and seed cake extracts) stimulated type I procollagen synthesis and inhibited matrix metalloproteinase-1 (MMP-1; interstitial collagenase) production by dermal fibroblasts, but had no growth-supporting effect on keratinocytes. These results suggest heuristic potential of pomegranate fractions for facilitating skin repair in a polar manner, namely aqueous extracts (especially of pomegranate peel) promoting regeneration of dermis, and pomegranate seed oil promoting regeneration of epidermis.

  2. Phytochemical Profile and Biological Activity of Nelumbo nucifera.

    Science.gov (United States)

    Paudel, Keshav Raj; Panth, Nisha

    2015-01-01

    Nelumbo nucifera Gaertn. (Nymphaeaceae) is a potential aquatic crop grown and consumed throughout Asia. All parts of N. nucifera have been used for various medicinal purposes in various systems of medicine including folk medicines, Ayurveda, Chinese traditional medicine, and oriental medicine. Many chemical constituents have been isolated till the date. However, the bioactive constituents of lotus are mainly alkaloids and flavonoids. Traditionally, the whole plant of lotus was used as astringent, emollient, and diuretic. It was used in the treatment of diarrhea, tissue inflammation, and homeostasis. The rhizome extract was used as antidiabetic and anti-inflammatory properties due to the presence of asteroidal triterpenoid. Leaves were used as an effective drug for hematemesis, epistaxis, hemoptysis, hematuria, and metrorrhagia. Flowers were used to treat diarrhea, cholera, fever, and hyperdipsia. In traditional medicine practice, seeds are used in the treatment of tissue inflammation, cancer and skin diseases, leprosy, and poison antidote. Embryo of lotus seeds is used in traditional Chinese medicine as Lian Zi Xin, which primarily helps to overcome nervous disorders, insomnia, and cardiovascular diseases (hypertension and arrhythmia). Nutritional value of lotus is as important as pharmaceutical value. These days' different parts of lotus have been consumed as functional foods. Thus, lotus can be regarded as a potential nutraceutical source.

  3. Phytochemical Profile and Biological Activity of Nelumbo nucifera

    Directory of Open Access Journals (Sweden)

    Keshav Raj Paudel

    2015-01-01

    Full Text Available Nelumbo nucifera Gaertn. (Nymphaeaceae is a potential aquatic crop grown and consumed throughout Asia. All parts of N. nucifera have been used for various medicinal purposes in various systems of medicine including folk medicines, Ayurveda, Chinese traditional medicine, and oriental medicine. Many chemical constituents have been isolated till the date. However, the bioactive constituents of lotus are mainly alkaloids and flavonoids. Traditionally, the whole plant of lotus was used as astringent, emollient, and diuretic. It was used in the treatment of diarrhea, tissue inflammation, and homeostasis. The rhizome extract was used as antidiabetic and anti-inflammatory properties due to the presence of asteroidal triterpenoid. Leaves were used as an effective drug for hematemesis, epistaxis, hemoptysis, hematuria, and metrorrhagia. Flowers were used to treat diarrhea, cholera, fever, and hyperdipsia. In traditional medicine practice, seeds are used in the treatment of tissue inflammation, cancer and skin diseases, leprosy, and poison antidote. Embryo of lotus seeds is used in traditional Chinese medicine as Lian Zi Xin, which primarily helps to overcome nervous disorders, insomnia, and cardiovascular diseases (hypertension and arrhythmia. Nutritional value of lotus is as important as pharmaceutical value. These days’ different parts of lotus have been consumed as functional foods. Thus, lotus can be regarded as a potential nutraceutical source.

  4. Pomegranate peel and peel extracts: chemistry and food features.

    Science.gov (United States)

    Akhtar, Saeed; Ismail, Tariq; Fraternale, Daniele; Sestili, Piero

    2015-05-01

    The present review focuses on the nutritional, functional and anti-infective properties of pomegranate (Punica granatum L.) peel (PoP) and peel extract (PoPx) and on their applications as food additives, functional food ingredients or biologically active components in nutraceutical preparations. Due to their well-known ethnomedical relevance and chemical features, the biomolecules available in PoP and PoPx have been proposed, for instance, as substitutes of synthetic food additives, as nutraceuticals and chemopreventive agents. However, because of their astringency and anti-nutritional properties, PoP and PoPx are not yet considered as ingredients of choice in food systems. Indeed, considering the prospects related to both their health promoting activity and chemical features, the nutritional and nutraceutical potential of PoP and PoPx seems to be still underestimated. The present review meticulously covers the wide range of actual and possible applications (food preservatives, stabilizers, supplements, prebiotics and quality enhancers) of PoP and PoPx components in various food products. Given the overall properties of PoP and PoPx, further investigations in toxicological and sensory aspects of PoP and PoPx should be encouraged to fully exploit the health promoting and technical/economic potential of these waste materials as food supplements. Copyright © 2014 Elsevier Ltd. All rights reserved.

  5. Sensory profile of ethyl β-d-glucopyranoside and its contribution to quality of sea buckthorn (Hippophaë rhamnoides L.).

    Science.gov (United States)

    Ma, Xueying; Laaksonen, Oskar; Heinonen, Jari; Sainio, Tuomo; Kallio, Heikki; Yang, Baoru

    2017-10-15

    The contribution of ethyl β-d-glucopyranoside (EG) to sensory profile of sea buckthorn (Hippophaë rhamnoides ssp. rhamnoides) was studied. The content of natural existing EG varied between 0.6 and 19.8g/L in the sea buckthorn studied. The taste threshold of pure EG was estimated in water solution as 1.1±1.3g/L, and the suprathreshold aqueous EG solution (5.0g/L) was perceived mainly as bitter. In aqueous sugar-acid mixtures, acids were the major contributors to sourness and astringency, whereas the added EG or sugars showed little impact on the overall sensory profile. EG addition increased the bitterness of sea buckthorn juice. The sensory profiles of the juices were dominated by intense sourness correlating with the malic acid content. The bitterness of the juices correlated with the EG content as well as the ratios EG/acids and EG/sugars. EG content shall be considered when selecting raw materials for industrial processing. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. Antibacterial activity of 14, 15-dihydroajugapitin and 8-o-acetylharpagide isolated from Ajuga bracteosa Wall ex. Benth against human pathogenic bacteria.

    Science.gov (United States)

    Ganaie, Hilal A; Ali, Md Niamat; Ganai, Bashir A; Meraj, Maryum; Ahmad, Mudasar

    2017-02-01

    Ajuga bracteosa Wall ex. Benth. (Lamiaceae) commonly known as Bungle Weed has been in use since ancient times and is mentioned Ayurvedic literature. The upper ground parts of the plant are used for treatment of various diseases. The weed is credited with astringent, febrifugal, stimulant, aperient, tonic, diuretic and depurative properties and is used for the treatment of gout and rheumatism, palsy and amenorrhoea. Two compounds 1) 14, 15-dihydroajugapitin and 2) 8-o-acetylharpagide were isolated from the aerial parts of the plant and tested for antibacterial activity against various pathogenic bacteria by agar well diffusion method. Compound 1 and 2 showed maximum antibacterial activity against Escherichia coli with zone of inhibitions of 25. 0 ± 1.4 mm and 22.6 ± 0.9 mm respectively. The MIC value of compound 1 and 2 ranged between 500 and 1000 μg/ml. It could be concluded that both compounds isolated from the aerial parts of Ajuga bracteosa possess antibacterial activity against pathogens. Copyright © 2016 Elsevier Ltd. All rights reserved.

  7. Non-anthocyanin polyphenolic transformation by native yeast and bacteria co-inoculation strategy during vinification.

    Science.gov (United States)

    Devi, Apramita; Archana, Kodira Muthanna; Bhavya, Panikuttria Kuttappa; Anu-Appaiah, Konerira Aiyappaa

    2017-07-22

    Co-inoculation has been adapted by many wine-producing countries because it enhances the success of malolactic fermentation and reduces the fermentation cost, as well as time. However, wine phenolics have been sparsely highlighted during co-inoculation, even though polyphenols are an important parameter affecting wine colour, astringency and aroma. In the present study, we investigated the impact of co-inoculation on non-anthocyanin polyphenol profile for two different grape varieties. Co-inoculation of native yeast strain (AAV2) along with Oenococcus oeni was adapted for Cabernet Sauvignon and Shiraz wine. It was observed that the co-inoculation had minimal yet significant impact on the phenolic composition of wines for both the grape varieties. Color loss, as well as fruity aroma development, was observed in co-inoculated wines. The wines were on a par with the commercial wine, as well as wines without malolactic fermentation, in terms of phenolic compounds and overall organoleptic acceptance. Principal component analysis and hierarchical cluster analysis further suggested that the varietal influence on phenolic composition was dominating compared to inoculation strategies. Among the varieties, the inoculation strategies have significantly influenced the Cabernet wines compared to Shiraz wines. The results of the present study demonstrate that the phenolic compounds are not drastically affected by metabolic activities of malolactic bacteria during co-inoculation and, hence, are equally suitable for wine fermentation. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  8. Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract

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    Bialek Malgorzata

    2016-06-01

    Full Text Available The effect of incorporation of different contents of chokeberry polyphenols extract (CPE into cookie recipe on the oxidative stability of the lipid fraction of cookies was determined in the study. Margarine and butter cookies with different contents of CPE were prepared. Contents of primary (Peroxide value, PV and secondary (Anisidine value, AV; thiobarbituric acid reactive substances, TBARS lipid oxidation products and fatty acids profile were measured during storage. Different course of lipid degradation depending on both polyphenols content and storage time was shown. Cookies were characterised by a low PV (1.45 and 4.90 meq of O/kg of fat in margarine and butter cookies, respectively. The AV increased during storage both in margarine and in butter cookies. Losses of PUFA in margarine cookies (0.34% apply mainly to α-linolenic acid. It appears safe to incorporate 100 mg and 250 mg of CPE into margarine cookies stored for 9 weeks and 1000 mg of CPE into butter cookies stored for 9 weeks. The incorporation of 1000 mg CPE into cookies resulted in a significant increase in the intensity of astringent taste, acidic taste, off-taste and off-flavour.

  9. EVALUATION OF HEALING EFFECTS OF NEW HERBAL FORMULATION ON VENOUS LEG ULCER: PILOT STUDY

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    Ivana Binić

    2011-06-01

    Full Text Available Venous leg ulcers represent a significant public health problem that will increase as the population ages. A wide variety of agents are available for the treatment of venous leg ulcers, including ointments and dressings. Numerous herbs and their extracts are potentially conducive to wound healing, including the ability to serve as an antimicrobial, antifungal, astringent and etc.The aim of the study was to establish the healing effects of herbal therapy on non-infected venous leg ulcers. The major components of the DermaplantG were extract of Allii bulbus, Hyperici herba and extract of Calendulae flos. In the study were included 18 patients with venous leg ulcers treated by DermaplantG herbal therapy. Our investigation focused on the five controls (baseline, 1st , 3rd, 5th 7th weeks of the parameters changes important for ulcer healing: wound surface area and reduction of venous leg ulcer score (fibrin deposits, exudation and eczema. Within-treatment analysis showed that, following DermaplantG herbal treatment, there was a significant decrease in surface leg ulcer and venous leg ulcer score after 7th treatment week (P < 0.05. The results of this pilot study demonstrate healing and antimicrobiologic efects of herbal therapy on non-infected venous leg ulcer.

  10. Rasa Nirdhāraṇa (assessment of taste of Leonotis nepetifolia (L. R. Br.: A preliminary study in healthy volunteers

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    Reshmi Pushpan

    2014-01-01

    Results and Conclusion: On analyzing the data it was found that Leonotis nepetifolia possess predominantly tikta rasa (bitter taste followed by Kasāya rasa (astringent taste. Recent researches and ethnomedicinal claims on Leonotis nepetifolia stand comparable with the pharmacological activities attributed to tikta and kasāya rasa in Ayurvedic classics Rasa nirdhāraṇa can be one of the preliminary steps to initiate the process of screening of an unknown drug along the lines of Ayurvedic pharmacology specially because rasa is the only perceivable parameter. According to Ayurveda, rasa of a dravya has a bearing on its karma (pharmacological action and the identification of rasa could be one of the subjective means for inferring pāρcabhautika constitution of a substance which in turn could help in tentatively inferring guṇa, vîrya and vipāka of the dravya. This paper demonstrates how a simple method can be used without any instruments to do a preliminary assessment of the rasa or taste of a plant.

  11. A review on common chemical hemostatic agents in restorative dentistry

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    Pardis Tarighi

    2014-01-01

    Full Text Available Control of hemorrhage is one of the challenging situations dentists confront during deep cavity preparation and before impressions or cementation of restorations. For the best bond and least contamination it is necessary to be familiar with the hemostatic agents available on the market and to be able to choose the appropriate one for specific situations. This review tries to introduce the commercially available hemostatic agents, discusses their components and their specific features. The most common chemical agents that are widely used in restorative and prosthodontic dentistry according to their components and mechanism of action as well as their special uses are introduced. PubMed and Google Scholar were searched for studies involving gingival retraction and hemostatic agents from 1970 to 2013. Key search words including: "gingival retraction techniques, impression technique, hemostasis and astringent" were searched. Based on the information available in the literature, in order to achieve better results with impression taking and using resin bonding techniques, common hemostatic agents might be recommended before or during acid etching; they should be rinsed off properly and it is recommended that they be used with etch-and-rinse adhesive systems.

  12. Structural Characterization of Lignin in Fruits and Stalks of Chinese Quince

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    Hui-Shuang Yin

    2017-05-01

    Full Text Available Chinese quince (Chaenomeles sinensis is used in food and pharmaceutical products, but it is seldom eaten as a raw fruit due to its astringent, woody flesh. The structural characterization of lignin fractions from Chinese quince was very important to investigate the structure-activity relationships of lignin. In this investigation, to characterize the structure of lignin in Chinese quince fruits, the milled wood lignin sample was isolated from the fruits (FMWL and the chemical structure of FMWL was investigated by sugar analysis, FT-IR, GPC, pyrolysis-GC/MS analysis, UV spectra analysis, thermogravimetric analysis (TGA, and advanced NMR spectroscopic techniques. In addition, the lignin fraction from the stalk of Chinese quince (SMWL was also prepared for comparison to obtained more information of lignin structure in the fruits. The results showed that the two lignin fractions isolated from fruit and stalk of Chinese quince exhibited different structural features. The two MWL samples were mainly composed of β-O-4 ether bonds, β-5 and β-β′ carbon-carbon linkages in the lignin structural units. Compared to the SMWL, the FMWL fraction had the higher S/G ratio and more carbohydrates linkages. The predominant carbohydrates associated with FMWL and SMWL fractions were glucans-type hemicelluloses and xylan-type hemicelluloses, respectively. Understanding the structure of lignin could give insight into the properties of the lignin and enable the food processing industry to separate lignin more efficiently.

  13. Effect of cultivation line and peeling on food composition, taste characteristic, aroma profile, and antioxidant activity of Shiikuwasha (Citrus depressa Hayata) juice.

    Science.gov (United States)

    Asikin, Yonathan; Fukunaga, Hibiki; Yamano, Yoshimasa; Hou, De-Xing; Maeda, Goki; Wada, Koji

    2014-09-01

    Shiikuwasha (Citrus depressa Hayata) juice from four main cultivation lines subjected to two peeling practices (with or without peeling) were discriminated in terms of quality attributes, represented by sugar and organic acid composition, taste characteristic, aroma profile, and antioxidant activity. Shiikuwasha juice from these lines had diverse food compositions; 'Izumi kugani' juice had lower acidity but contained more ascorbic acid than that of other cultivation lines. The composition of volatile aroma components was influenced by fruit cultivation line, whereas its content was affected by peeling process (20.26-53.73 mg L(-1) in whole juice versus 0.82-1.58 mg L(-1) in flesh juice). Peeling also caused Shiikuwasha juice to be less astringent and acidic bitter and to lose its antioxidant activity. Moreover, the total phenolic and ascorbic acid content of Shiikuwasha juice positively influenced its antioxidant activity. Each fruit cultivation line had a distinct food composition, taste characteristic, and aroma profile. Peeling in Shiikuwasha juice production might reduce aftertaste, and thus might improve its palatability. Comprehensive information on the effect of cultivation line and peeling on quality attributes will be useful for Shiikuwasha juice production, and can be applied to juice production of similar small citrus fruits. © 2014 Society of Chemical Industry.

  14. Bioactive compounds in different cocoa (Theobroma cacao, L cultivars during fermentation

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    Jaqueline Fontes Moreau Cruz

    2015-06-01

    Full Text Available One component that contribute to the flavor and aroma of chocolate are the polyphenols, which have received much attention due to their beneficial implications to human health. Besides bioactive action, polyphenols and methylxantines are responsible for astringency and bitterness in cocoa beans. Another important point is its drastic reduction during cocoa processing for chocolate production and the difference between cultivars. Thus, the present study aimed to evaluate the modifications in monomeric phenolic compounds and methylxanthines during fermentation of three cocoa cultivars grown in southern Bahia. Cocoa beans from three cultivars were fermented and sun dried and monomeric phenolic compounds and methylxantines were determinated. The results showed that each cultivar have different amounts of phenolic compounds and the behaviour of them is different during fermentation. The amount of methylxantines varied but there was not a pattern for methylxantines behavior during process. In addition a huge reduction in phenolic compounds could be observed after drying. Differently of phenolic compounds, methylxantines did not have great modification after sun drying. So, the differences observed in this study between cultivars, take to the conclusion that the compounds studied in those cocoa cultivars have different behavior during fermentation and drying, which consequently, give to these cultivars differences in sensory characteristics.

  15. Shelf-life evaluation of Rasayana Churna: A preliminary study.

    Science.gov (United States)

    Verma, Priyanka; Galib; Patgiri, Biswajyoti; Prajapati, Pradeep Kumar

    2014-04-01

    Concept of Saviryta Avadhi (shelf-life) of Ayurvedic dosage forms is well-defined in classics of Ayurveda. Information on this is scattered in initial classics of Ayurveda like Charaka Samhita, but focused well after 13(th) Century AD in texts such as Vangasena Samhita, Sharangadhara Samhita and Yogaratnakara. Though the concepts have a strong background; considering the pharmaceutical development, a need is felt to re-evaluate the age old concepts by following current norms. To evaluate shelf-life of two samples of Rasayana Churna. Raw material was procured from The Pharmacy, Gujarat Ayurved University and authenticated at Pharmacognosy Laboratory. Individual drugs were powdered and blended in specified ratio to obtain Rasayana Churna (RC). RC was levigated with decoction of Amalaki, Guduchi and Gokshura to prepare Bhavita Rasayana Churna (BRC). Both the samples were subjected to accelerated stability studies by following standard guidelines. Both the samples are bitter and astringent with characteristic odor. RC is creamish brown in colour, while BRC is dark blackish brown. These Organoleptic characters were unchanged till the 6(th) month of study. On comparision, BRC is found to be more stable than RC. This signifies that, Bhavana not only incorporates additional therapeutic attributes, but also helpful in increasing shelf-life.

  16. Human cell-based taste perception - a bittersweet job for industry.

    Science.gov (United States)

    Riedel, K; Sombroek, D; Fiedler, B; Siems, K; Krohn, M

    2017-05-10

    Covering: 2000 to 2016On the molecular level humans sense food by a variety of specialized tissues which express sensory receptors to handle nutritive value. In general, this means the interplay of gustatory, olfactory, trigeminal and haptic sensation is translated into perception and leads, in terms of taste, to descriptions like sweet, bitter, salty, sour and umami. Further perceptions include astringent, cool, hot, prickle, lingering, kokumi and fatty to name predominant characterizations. It is still not fully understood how this plethora of impressions can be perceived by quite a limited number of receptors obviously being the initial compilers to judge palatability. However, since the discovery of mammalian taste receptors (TASRs) almost 30 years ago the use of taste receptors in cell-based screening campaigns is advancing in industrial approaches. The article will highlight the impacts and the limits of cell-based guided identification of taste modulators for food applications with an emphasis on sweet, bitter and savory taste as well as implications emerging from natural products.

  17. Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception.

    Science.gov (United States)

    Galmarini, Mara V; Loiseau, Anne-Laure; Visalli, Michel; Schlich, Pascal

    2016-10-01

    Though the gastronomic sector recommends certain wine-cheese associations, there is little sensory evidence on how cheese influences the perception of wine. It was the aim of this study to dynamically characterize 4 wines as they would be perceived when consumed with and without cheese. The tasting protocol was based on multi-intake temporal dominance of sensations (TDS) coupled with hedonic rating. In the 1st session, 31 French wine and cheese consumers evaluated the wines (Pacherenc, Sancerre, Bourgogne, and Madiran) over 3 consecutive sips. In the following sessions, they performed the same task, but eating small portions of cheese (Epoisses, Comté, Roquefort, Crottin de Chavignol) between sips. All cheeses were tasted with all wines over 4 sessions. TDS data were mainly analyzed in terms of each attribute's duration of dominance by analysis of variance, multivariate analysis of variance, and canonical variate analysis. Results showed that cheese consumption had an impact (P < 0.1) on dominance duration of attributes and on preference for most wines. For example, in Madiran, all cheeses reduced dominance duration (P < 0.01) of astringency and sourness and increased duration of red fruit aroma. Although the number of consumers was small to make extended general conclusions on wine's preference, significant changes were observed before and after cheese intake. © 2016 Institute of Food Technologists®.

  18. Influence of four single fresh forages on volatile organic compound (VOC content and profile and sensory properties of goat Caciotta cheese

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    Vincenzo Fedele

    2010-01-01

    Full Text Available Aim of the trial was to evaluate the effect of fresh single-species herbage on the VOC and sensory properties of cheese, in order to individuate specific descriptors linked to the use of fresh herbage in pureness. Two groups of Siriana housed goats were fed alternately with 2 grasses: Avena sativa (AS and Lolium perenne (LP and 2 legumes: Medicago sativa (MS and Trifolium incarnatum (TI in pureness. The milk was processed as Caciotta cheese and ripened for 20 days. The VOC analyses (by GC-MS showed the highest VOC total content in AS cheeses (226.55a.u., where alcohols was the dominant class; the lowest value (79.96a.u. was found in TI cheeses, and the dominant class was hydrocarbons. The panel test (for colour, odour, taste and final acceptability showed that cheeses from grasses’ groups were described with astringent and blue taste, those from legumes with acidic, bitter and light goaty taste. All cheeses showed goaty taste, except LP cheeses. Grasses’ cheeses showed higher final acceptability than those from legumes. The results showed that each meadow’s species, with its specific content of secondary metabolites, at specific phenological stage, was able to characterise the derived cheese products at sensorial level.

  19. Black tea reduces diarrhoea prevalence but decreases growth performance in enterotoxigenic Escherichia coli-infected post-weaning piglets.

    Science.gov (United States)

    Bruins, M J; Vente-Spreeuwenberg, M A M; Smits, C H; Frenken, L G J

    2011-06-01

    Enterotoxigenic Escherichia coli (ETEC) is a main cause of diarrhoea in humans and piglets. In vitro, black tea extract (BTE) has anti-pathogenic properties. Anti-diarrhoeal properties of BTE were assessed in a pig model of gastrointestinal infection. At weaning (day 0), piglets (n = 96) were randomly assigned to a diet containing 0% (control), 0.4% or 0.8% (wt/wt) BTE during 27 days. Piglets were orally infected with 6.4 × 10(6) cfu of ETEC on day 6. Faecal consistency, feed intake and body weight were measured. In a sub-study (n = 30 piglets), the effect of BTE palatability on feed intake was assessed. Additionally, the effect of BTE on ETEC growth in the presence or absence of iron was studied in vitro. The 0.8% BTE diet reduced diarrhoea prevalence by 20% but also decreased feed intake by 16% and feed efficiency by 12% over the total period. The 0.4% BTE diet decreased feed efficiency and weight gain from day 13 onwards. The palatability study demonstrated that piglets preferred the control to the BTE diets. In vitro, BTE delayed ETEC exponential growth, which was reversed by iron addition. Although BTE had anti-diarrhoeal properties, this effect was accompanied by impaired performance. The absence of a correlation between diarrhoea prevalence and feed intake suggests that reduced diarrhoea directly results from BTE rather than from reduced feed intake caused by BTE astringency. © 2010 Blackwell Verlag GmbH.

  20. Selection of Taste Markers Related to Lactic Acid Bacteria Microflora Metabolism for Chinese Traditional Paocai: A Gas Chromatography-Mass Spectrometry-Based Metabolomics Approach.

    Science.gov (United States)

    Zhao, Nan; Zhang, Chuchu; Yang, Qin; Guo, Zhuang; Yang, Bo; Lu, Wenwei; Li, Dongyao; Tian, Fengwei; Liu, Xiaoming; Zhang, Hao; Chen, Wei

    2016-03-23

    Traditional paocai brine (PB) is continuously propagated by back-slopping and contains numerous lactic acid bacteria (LAB) strains. Although PB is important for the quality of paocai (Chinese sauerkraut), the taste features, taste-related compounds of PB-paocai and the effects of LAB communities from PB on the taste compounds remain unclear. An electronic tongue was used to evaluate the taste features of 13 PB-paocai samples. Umami, saltiness, bitterness, sweetness, and aftertaste astringency were the main taste features of PB-paocai. A total of 14 compounds were identified as discriminant taste markers for PB-paocai via gas chromatography-mass spectrometry (GC-MS)-based multimarker profiling. A LAB co-culture (Lactobacillus plantarum, Lactobacillus buchneri, and Pediococcus ethanoliduran) from PB could significantly increase glutamic acid (umami), sucrose (sweetness), glycine (sweetness), lactic acid (sourness), and γ-aminobutyric acid in PB-paocai, which would endow it with important flavor features. Such features could then facilitate starter screening and fermentation optimization to produce paocai-related foods with better nutritional and sensory qualities.

  1. Food phenolics and lactic acid bacteria.

    Science.gov (United States)

    Rodríguez, Héctor; Curiel, José Antonio; Landete, José María; de las Rivas, Blanca; López de Felipe, Félix; Gómez-Cordovés, Carmen; Mancheño, José Miguel; Muñoz, Rosario

    2009-06-30

    Phenolic compounds are important constituents of food products of plant origin. These compounds are directly related to sensory characteristics of foods such as flavour, astringency, and colour. In addition, the presence of phenolic compounds on the diet is beneficial to health due to their chemopreventive activities against carcinogenesis and mutagenesis, mainly due to their antioxidant activities. Lactic acid bacteria (LAB) are autochthonous microbiota of raw vegetables. To get desirable properties on fermented plant-derived food products, LAB has to be adapted to the characteristics of the plant raw materials where phenolic compounds are abundant. Lactobacillus plantarum is the commercial starter most frequently used in the fermentation of food products of plant origin. However, scarce information is still available on the influence of phenolic compounds on the growth and viability of L. plantarum and other LAB species. Moreover, metabolic pathways of biosynthesis or degradation of phenolic compounds in LAB have not been completely described. Results obtained in L. plantarum showed that L. plantarum was able to degrade some food phenolic compounds giving compounds influencing food aroma as well as compounds presenting increased antioxidant activity. Recently, several L. plantarum proteins involved in the metabolism of phenolic compounds have been genetically and biochemically characterized. The aim of this review is to give a complete and updated overview of the current knowledge among LAB and food phenolics interaction, which could facilitate the possible application of selected bacteria or their enzymes in the elaboration of food products with improved characteristics.

  2. Encapsulation of Natural Polyphenolic Compounds; a Review

    Directory of Open Access Journals (Sweden)

    Florence Edwards-Lévy

    2011-11-01

    Full Text Available Natural polyphenols are valuable compounds possessing scavenging properties towards radical oxygen species, and complexing properties towards proteins. These abilities make polyphenols interesting for the treatment of various diseases like inflammation or cancer, but also for anti-ageing purposes in cosmetic formulations, or for nutraceutical applications. Unfortunately, these properties are also responsible for a lack in long-term stability, making these natural compounds very sensitive to light and heat. Moreover, polyphenols often present a poor biodisponibility mainly due to low water solubility. Lastly, many of these molecules possess a very astringent and bitter taste, which limits their use in food or in oral medications. To circumvent these drawbacks, delivery systems have been developed, and among them, encapsulation would appear to be a promising approach. Many encapsulation methods are described in the literature, among which some have been successfully applied to plant polyphenols. In this review, after a general presentation of the large chemical family of plant polyphenols and of their main chemical and biological properties, encapsulation processes applied to polyphenols are classified into physical, physico-chemical, chemical methods, and other connected stabilization methods. After a brief description of each encapsulation process, their applications to polyphenol encapsulation for pharmaceutical, food or cosmetological purposes are presented.

  3. Identification of nonvolatile compounds in clove (Syzygium aromaticum) from Manado

    Science.gov (United States)

    Fathoni, A.; Saepudin, E.; Cahyana, A. H.; Rahayu, D. U. C.; Haib, J.

    2017-07-01

    Syzygium aromaticum (clove) are native to Indonesia and have been widely used in food industry due to their flavor. Nonvolatile compounds contribute to flavor, mainly in their taste. Currently, there is very little information available about nonvolatile compounds in clove. Identification of nonvolatile compounds is important to improve clove's value. Compound extraction was conducted by maceration in ethanol. Fractionations of the extract were performed by using gravity column chromatography on silica gel and Sephadex LH-20 as stationary phase. Nonvolatile compounds were identified by Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS). LC-MS/MS was operated in negative mode with 0.1 % formic acid in water and acetonitrile as mobile phase. Nonvolatile compounds were identified by fragment analysis and compared to references. Several compounds had been identified and characterized asquinic acid, monogalloylglucose, gallic acid, digalloylglucose, isobiflorin, biflorin, ellagic acid, hydroxygallic acid, luteolin, quercetin, naringenin, kaempferol, isorhamnetin, dimethoxyluteolin, and rhamnetin. These compounds had two main flavor perceptions, i.e. astringent, and bitter.

  4. Research observation: Hydrolyzable and condensed tannins in plants of the northwest

    Science.gov (United States)

    Gonzalez-Hernandez, M. P.; Karchesy, J.; Starkey, Edward E.

    2003-01-01

    Tannins are secondary metabolites that may influence feeding by mammals on plants. We analyzed hydrolyzable and condensed tannins in 30 plant species consumed by livestock and deer, as a preliminary attempt to study their possible implications on browsing and grazing in forest ecosystems. Heathers (Ericaceae) and plants of the Rose (Rosaceae) family had tannins, while forbs, grasses and shrubs other than the heathers did not show astringency properties. We found the highest tannin content of all the species in Rubus sp., with the highest value around 180 mg TAE/g dry weight in spring. Potentilla erecta, Alnus glutinosa and Quercus robur were next with 57 to 44 mg TAE/g dw. Total tannins in heathers ranged from 22 to 36 mg TAE/g dw. Levels of condensed tannins were higher than hydrolyzable for most of the species. Only Betula alba, Calluna vulgaris, Pteridium aquilinum and Vaccinium myrtillus had 100% hydrolyzable tannins. Tannin content of the species changed seasonally with highest values during the growing season, corresponding to late winter or early spring, depending on the species.

  5. Research observation: Hydrolyzable and condensed tannins in plants of northwest Spain forests

    Science.gov (United States)

    Gonzalez-Hernandez, M. P.; Karchesy, J.; Starkey, E.E.

    2003-01-01

    Tannins are secondary metabolites that may influence feeding by mammals on plants. We analyzed hydrolyzable and condensed tannins in 30 plant species consumed by livestock and deer, as a preliminary attempt to study their possible implications on browsing and grazing in forest ecosystems. Heathers (Ericaceae) and plants of the Rose (Rosaceae) family had tannins, while forbs, grasses and shrubs other than the heathers did not show astringency properties. We found the highest tannin content of all the species in Rubus sp., with the highest value around 180 mg TAE/g dry weight in spring. Potentilla erecta, Alnus glutinosa and Quercus robur were next with 57 to 44 mg TAE/g dw. Total tannins in heathers ranged from 22 to 36 mg TAE/g dw. Levels of condensed tannins were higher than hydrolyzable for most of the species. Only Betula alba, Calluna vulgaris, Pteridium aquilinum and Vaccinium myrtillus had 100% hydrolyzable tannins. Tannin content of the species changed seasonally with highest values during the growing season, corresponding to late winter or early spring, depending on the species.

  6. Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma.

    Science.gov (United States)

    Oladokun, Olayide; James, Sue; Cowley, Trevor; Dehrmann, Frieda; Smart, Katherine; Hort, Joanne; Cook, David

    2017-09-01

    The impact of hop variety and hop aroma on perceived beer bitterness intensity and character was investigated using analytical and sensory methods. Beers made from malt extract were hopped with 3 distinctive hop varieties (Hersbrucker, East Kent Goldings, Zeus) to achieve equi-bitter levels. A trained sensory panel determined the bitterness character profile of each singly-hopped beer using a novel lexicon. Results showed different bitterness character profiles for each beer, with hop aroma also found to change the hop variety-derived bitterness character profiles of the beer. Rank-rating evaluations further showed the significant effect of hop aroma on selected key bitterness character attributes, by increasing perceived harsh and lingering bitterness, astringency, and bitterness intensity via cross-modal flavour interactions. This study advances understanding of the complexity of beer bitterness perception by demonstrating that hop variety selection and hop aroma both impact significantly on the perceived intensity and character of this key sensory attribute. Copyright © 2017 Elsevier Ltd. All rights reserved.

  7. Sweat control in male by the use of alunogen and cypripedium pubescens

    Directory of Open Access Journals (Sweden)

    Lorenzo Martini

    2015-01-01

    Full Text Available Aim of my study is to investigate upon the quality and quantity of the free fatty acids secreted by apocrine glands, as chief index to determine the real efficacy of a new model of antiperspirant-deodorant, that interferes directly with apocrine glands (by reducing drastically the secretion of free fatty acids and indirectly with eccrine glands, by minimising the salted water secretion. I created an innovative cosmetic formula that comprises the Alunogen, idest the heptadecahydrated form of aluminium sulphate, since the generic aluminium sulphate has been recently accused of the onset of the Alzheimer’s disease, when penetrating the epidermis, although definitive scientific proof is difficult to establish due to the lack of longitudinal studies, and therefore could be banished in the very next future. The formula comprises also the concrète of Cypripedium Pubescens (Lady’s slipper which contains, inter alia, the cypripedin, a quinine-analog, endowed by anticholinergic activities, that can be reputed useful as astringent agent with regards to eccrine glands, synergically to the action upon apocrine glands performed by alunogen. I recruited 11 young men, 11 bricklayers that customarily have to work 9 hours pro day after the hot summer sun and assert without doubt to sweat copiously, in order to carry out my experience.

  8. Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines.

    Science.gov (United States)

    Busse-Valverde, Naiara; Gómez-Plaza, Encarna; López-Roca, Jose M; Gil-Muñoz, Rocio; Fernández-Fernández, Jose I; Bautista-Ortín, Ana B

    2010-11-10

    Proanthocyanidins are important for wine quality since they participate in astringency, bitterness and color. Given the localization of proanthocyanidins in the berry (skin and seeds), different methods have been developed that help to modulate the release of these phenolic compounds. In this study, the effect of two low prefermentative temperature techniques (cold soak and must freezing with dry ice) and the use of macerating enzymes has been studied during the vinification of three different varietal wines (Monastrell, Syrah and Cabernet Sauvignon) to assess their influence on wine proanthocyanidin concentration and composition. Syrah wines showed the lowest proanthocyanidin content, together with the lowest mDP and the highest percentage of galloylation in its proanthocyanidins. Monastrell and Cabernet Sauvignon wines showed similar proanthocyanidin concentration. The application of the low temperature prefermentative maceration (cold soak) was the most effective treatment, increasing the proanthocyanidin concentration in Monastrell and Cabernet Sauvignon wines although neither of the treatments had any effect on Syrah wines. As regards the effect of the different treatments on the proanthocyanidin composition, the results seem to indicate that the observed increases were mainly due to an increase in seed proanthocyanidins, even in the case of cold soak treatments, which occur in the absence of ethanol, suggesting that ethanol is not so crucial in the extraction of seed proanthocyanidins.

  9. Role of lipid reactions in quality of oat products

    Directory of Open Access Journals (Sweden)

    P. LEHTINEN

    2008-12-01

    Full Text Available In traditional oat processing practice the control of lipid reactions relies largely on empirical experiences and dogmatic principles rather than on profound understanding of the underlying mechanisms. However, in today’s global food markets, the industry faces strict challenges in the development of new processes and applications where the prior experience is unsatisfactory or insufficient. The storage stability of novel oat products can be greatly enhanced by taking the mechanisms of lipid deterioration into account, and by adjusting the processing conditions accordingly so that these reactions can be minimized. The lipid reactions in oat products result in two different unwanted properties: bitter, astringent, taste or a rancid flavor. Chemically, these properties are associated to enzymatic hydrolysis of ester bonds and non-enzymatic oxidation of unsaturated fatty acyl chains respectively. The processing history oat product has a huge impact on which of these reactions predominates in oat products. The review focuses on the reactions of lipids in processed oat products, and identifies factors that are critical for enhanced shelf-life.;

  10. Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumers

    Directory of Open Access Journals (Sweden)

    Cristiane Ramos Voorpostel

    2014-03-01

    Full Text Available Decreased gustatory and olfactory capacity is one of the problems caused by tobacco use. The objectives of this study were to determine the sensory profile of six grape nectar samples sweetened with different sweeteners and to verify the drivers of liking in two distinct consumer groups: smokers and nonsmokers. The sensory profile was constructed by twelve trained panelists using quantitative descriptive analysis (QDA. Consumer tests were performed with 112 smokers and 112 nonsmokers. Partial least squares regression analyses was used to identify the drivers of acceptance and rejection of the grape nectars among the two consumer groups. According to the QDA, the samples differed regarding six of the nineteen attributes generated. The absolute averages of the affective test were lower in the group of smokers; possibly because smoking influences acceptance and eating preferences, especially with regard to sweet foods. The results showed that the grape flavor was the major driver of preference for acceptance of the nectar, while astringency, wine aroma, bitterness and sweetness, and bitter aftertaste were drivers of rejection in the two groups of consumers, with some differences between the groups.

  11. Phytochemical screening, antioxidant activity, total phenolic and total flavonoid contents of seven local varieties of Rosa indica L.

    Science.gov (United States)

    Zahid, Kiran; Ahmed, Maqsood; Khan, Farah

    2017-05-25

    Rosa indica symbol of godness and beauty known for various healing power, has astringent, sedative, anti-inflammatory and antidepressant qualities. Standard methods were used for qualitative detection of phyto-compounds, and quantitative detection of antioxidants was done using DPPH radical scavenging assay, total phenolics and total flavonoids content were expressed in mg GAE/g dry weight and mg QE/g dry weight. Results revealed phyto-compounds presence in all varieties under study however maximum % inhibition was observed by R. indica var pink perfume (94 ± 0.6) with IC50 value 0.3376 ± 0.01 mg/mL. Highest phenolic and flavonoid content was observed in the leaves extract of R. indica var cardinal red, i.e. 3.3553 ± 0.11 (ethanol) mg of Gallic acid equivalents (GAE)/g dry weight and 3.736 ± 0.001(ethanol) mg of quercetin equivalents (QE)/g dry weight, respectively, at conc. 0.125 mg/mL. Our finding provides evidence that all varieties of rose contain medicinally important bioactive compounds and justifies their use for treatment of different diseases.

  12. Comparison of Flavour and Volatile Flavour Compounds of Mixed Elderberry Juices

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    Eva Vítová

    2015-01-01

    Full Text Available The aim of this work was to find the best composition for fruit drink based on elderberries with optimal flavour characteristics. For this purpose elderberry juice was mixed with various fruit juices (grape, black currant, apple, orange, carrot in various ratios, flavour was evaluated sensorially and instrumentally as the content of aroma compounds. Five flavour characteristics (sweet, acid/sour, bitter, astringent, characteristic elderberry, off-flavour, odour, texture (mouth-feel, colour and overall acceptability were evaluated sensorially using scale. Aroma compounds were extracted by solid phase microextraction and assessed by gas chromatography with flame ionization detection and gas chromatography-mass spectrometry. The significant differences (P < 0.05 in flavour were found between samples, which could be explained by differences in their volatile profiles. In total 57 compounds were identified in fruit juices and included 20 alcohols, 10 aldehydes, 8 ketones, 7 acids, 7 esters and 5 other compounds. Alcohols were quantitatively the most important group of all juices. The grape-elderberry juice, in optimum ratio 7:3 (70% v/v of elderberry, was proposed for practical use owing to the pleasant sweetish, elderberry flavour, and excellent other sensory characteristics.

  13. Temporal Check-All-That-Apply Characterization of Syrah Wine.

    Science.gov (United States)

    Baker, Allison K; Castura, John C; Ross, Carolyn F

    2016-06-01

    Temporal Check-All-That-Apply (TCATA) is a new dynamic sensory method for which analysis techniques are still being developed and optimized. In this study, TCATA methodology was applied for the evaluation of wine finish by trained panelists (n = 13) on Syrah wines with different ethanol concentrations (10.5% v/v and 15.5% v/v). Raw data were time standardized to create a percentage of finish duration, subsequently segmented into thirds (beginning, middle, and end) to capture panel perception. Results indicated the finish of the high ethanol treatments lasted longer (approximately 12 s longer) than the low ethanol treatment (P ≤ 0.05). Within each finish segment, Cochran's Q was conducted on each attribute and differences were detected amongst treatments (P ≤ 0.05). Pairwise tests showed the high ethanol treatments were more described by astringency, heat/ethanol burn, bitterness, dark fruit, and spices, whereas the low ethanol treatment was more characterized by sourness, red fruit, and green flavors (P ≤ 0.05). This study demonstrated techniques for dealing with the data generated by TCATA. Furthermore, this study further characterized the influence of ethanol on wine finish, and by extension wine quality, with implications to winemakers responsible for wine processing decisions involving alcohol management. © 2016 Institute of Food Technologists®

  14. Descriptive and hedonic analyses of low-Phe food formulations containing corn (Zea mays) seedling roots: toward development of a dietary supplement for individuals with phenylketonuria.

    Science.gov (United States)

    Cliff, Margaret A; Law, Jessica R; Lücker, Joost; Scaman, Christine H; Kermode, Allison R

    2016-01-15

    Seedling roots of anthocyanin-rich corn (Zea mays) cultivars contain high levels of phenylalanine ammonia lyase (PAL) activity. The development of a natural dietary supplement containing corn roots could provide the means to improve the restrictive diet of phenylketonuria (PKU) patients by increasing their tolerance to dietary phenylalanine (Phe). Therefore this research was undertaken to explore the sensory characteristics of roots of four corn cultivars as well as to develop and evaluate food products (cereal bar, beverage, jam-like spread) to which roots had been added. Sensory profiles of corn roots were investigated using ten trained judges. Roots of Japanese Striped corn seedlings were more bitter, pungent and astringent than those of white and yellow cultivars, while roots from the Blue Jade cultivar had a more pronounced earthy/mushroom aroma. Consumer research using 24 untrained panelists provided hedonic (degree-of-liking) assessments for products with and without roots (controls). The former had lower mean scores than the controls; however, the cereal bar had scores above 5 on the nine-point scale for all hedonic assessments compared with the other treated products. By evaluating low-Phe food products containing corn roots, this research ascertained that the root-containing low-Phe cereal bar was an acceptable 'natural' dietary supplement for PKU-affected individuals. © 2015 Her Majesty the Queen in Right of Canada. Journal of the Science of Food and Agriculture © 2015 Society of Chemical Industry.

  15. Physico-chemical, rheological and antioxidant properties of sweet chestnut (Castanea sativa Mill.) as affected by pan and microwave roasting.

    Science.gov (United States)

    Wani, Idrees Ahmed; Hamid, Humaira; Hamdani, Afshan Mumtaz; Gani, Adil; Ashwar, Bilal Ahmad

    2017-07-01

    Sweet chestnut ( Castanea sativa Mill. ) belongs to the family Fagaceae and sub family Castaneoideae. Bioactive components such as tannins are present in sweet chestnut in high proportion giving astringent bitter taste and reducing their palatability. Roasting reduces the anti-nutritional factors in chestnut. This study was conducted to compare the effects of pan and microwave roasting on physicochemical, functional, rheological and antioxidant properties of sweet chestnut. Antioxidant activity was determined using DPPH inhibition activity, reducing power, and total phenolic content. Structural analysis was carried out using FT-IR analysis. Protein, fat, and ash contents displayed insignificant ( P  > 0.05) variations. " L " value decreased from 90.66 to 81.43, whereas, " a " and " b " values increased from 0.02 to 0.90 and 11.99 to 20.5, respectively, upon roasting. Significant ( P  < 0.05) increase in water absorption capacity (1.32-3.39 g/g), oil absorption capacity (1.22-1.63 g/g), and antioxidant properties was observed following roasting. Flour obtained from roasted chestnuts exhibited a significant decrease in light transmittance, foaming, and pasting properties. Higher gelatinization temperatures and lower enthalpies were reported in microwave and pan roasted chestnut flours. Roasting also reduced the viscoelastic behavior of native sweet chestnut and changed the transmittance of identical functional groups as revealed by FT-IR analysis.

  16. A Review of Herbal Medicine in Iranian Traditional Manuscripts for Treatment of Participatory Gastric Headache.

    Science.gov (United States)

    Jafarpour, Mehrnaz; Yousefi, Gholamhossein; Hamedi, Azadeh

    2016-05-01

    Participatory gastric headache is a type of headache described in Iranian traditional medicine. It is defined as a headache not originated from the head and neck disorders; rather the pain in the head is caused by gastric dysfunction and its disorders. Treatment of this type of headache is completely reliant on the treatment of the gastric complaint. Reviewing Iranian traditional medicine (ITM) literature, a broad spectrum of herbal medicines that could be useful in the treatment of this type of headache is described. Accordingly, this review was performed to gather and discuss the therapeutic management of this disorder in ITM and evaluating related characteristics of each medicinal herb. In this study, medicinal plants prescribed for gastric headache from different ancient Iranian literature is documented. The botanical name, family name, part used, temperaments, rout of administration and dosage forms are provided in this article. About 40 plants, mainly used orally, were prescribed for the treatment of participatory gastric headache. Most of them have the astringent effect, which is related to their dryness temperament. Therefore, they could strengthen the stomach and prevent ascending vapors into the brain that in turn helps to get relief from headache. In addition, they possess reinforcement effect on the brain. In general, herbal medicines with tonic characteristics could be effective in participatory gastric headache.

  17. Cycloolivil, a lignan from the roots of Stereospermum suaveolens

    Science.gov (United States)

    wahab Sab, B. Abdul; Jacob, Janani; Manjunath, Gururaja Giligar; Singh, Vineet Kumar; Mundkinajeedu, Deepak; Shankarappa, Shashidhara

    2015-01-01

    Background: Stereospermum suaveolens DC. (Syn. S. chelonoides) belonging to family Bignoniaceae is an important medicinal plant in India. Traditionally, it is mainly used as analgesic, liver stimulant, astringent, wound healing and antidyspeptic. Roots of this plant are one of the ingredients of Dashamularishta. The plant has been studied for many pharmacological actions, only few were concerned with isolation of active compounds. Objective: The present work deals with the isolation and identification of phytochemical constituents present in the roots of Stereospermum suaveolens. Material and Methods: The compounds were isolated from the ethyl acetate-soluble fraction from the methanol extract of S. suaveolens by using open silica gel column chromatography and HPLC was carried out for all the fractions to target the major peaks in fractions. Results and Conclusion: The isolated compounds structures were elucidated by analysis of spectroscopic data (UV, IR, 1D-NMR, and MS) and characterized as Cycloolivil (1) reported for the first time from this plant species, Lapachol (2) and β-sitosterol (3), respectively. PMID:25598634

  18. Proanthocyanidins--a final frontier in flavonoid research?

    Science.gov (United States)

    Dixon, Richard A; Xie, De-Yu; Sharma, Shashi B

    2005-01-01

    Proanthocyanidins are oligomeric and polymeric end products of the flavonoid biosynthetic pathway. They are present in the fruits, bark, leaves and seeds of many plants, where they provide protection against predation. At the same time they give flavor and astringency to beverages such as wine, fruit juices and teas, and are increasingly recognized as having beneficial effects on human health. The presence of proanthocyanidins is also a major quality factor for forage crops. The past 2 years have seen important breakthroughs in our understanding of the biosynthesis of the building blocks of proanthocyanidins, the flavan-3-ols (+)-catechin and (-)-epicatechin. However, virtually nothing is known about the ways in which these units are assembled into the corresponding oligomers in vivo. Molecular genetic approaches are leading to an understanding of the regulatory genes that control proanthocyanidin biosynthesis, and this information, together with increased knowledge of the enzymes specific for the pathway, will facilitate the genetic engineering of plants for introduction of value-added nutraceutical and forage quality traits.

  19. Evaluation of the toxicity of Araribá (Centrolobium tomentosum using brine Shrimp test

    Directory of Open Access Journals (Sweden)

    Roberto Carlos de Sá Silva

    2013-12-01

    Full Text Available Since the dawn of medicine, man has used natural products for the treatment of disease. There has been a recent increase in studies of the therapeutic characteristics plants in popular use in many places of the world. In this context, the species Centrolobium tomentosum, Fabaceae, known popularly as Araribá or Araruva, is used in Brazilian folk medicine as an astringent for wound treatment and bruises due to the large amount of tannins contained in the bark. This work used toxicity tests to assess the biological activity of ethanolic extracts from C. tomentosum with the specific objectives of obtaining concentrated extracts from the bark and wood of this species and determining the total phenols and tannins present in these extracts. We collected araribá samples in order to obtain ethanolic extracts through the percolation process. We then made a qualitative chemical identification of hydrolysable tannins and condensed tannins. We used the Folin-Ciocalteu method for the phenols quantification and the casein precipitation method for the tannins determination. The toxicity of extracts was evaluated using the brine shrimp bioassay (Artemia salina, in which the C. tomentosum bark extract showed moderate toxicity, with estimated LC50 = 416 μg.ml-1, whereas the leaves and wood extracts of this species showed low toxicity with LC50 = 537 μg.ml-1 and 826 μg.ml-1, respectively.

  20. Centrolobium tomentosum: macro-and microscopic diagnosis of the leaf and stem

    Directory of Open Access Journals (Sweden)

    Marianna Erbano

    2011-11-01

    Full Text Available Centrolobium tomentosum Guillemin ex Benth., Fabaceae, known as "araribá-rosa", is a large tree that is widespread throughout Brazil. The bark of its stem is used in folk medicine as an astringent and the leaves are employed as a poultice for wounds and bruises. The aim of this study was to contribute to the pharmacognostic quality control of this medicinal species through a macro- and microscopic diagnosis of its leaves and stems. Mature leaves and young stems were collected at Embrapa (Colombo, PR and analyzed using standard microtechniques. The leaves are opposite or alternate, compound, imparipinnate, oblong-lanceolate and hypostomatic with paracytic stomata. The mesophyll is dorsiventral and the midrib is biconvex with a collateral vascular bundle in a circular arrangement. The petiolule is circular and its vascular system is composed of two major vascular bundles in the middle, with smaller bundles between them. The rachis has a structure similar to the petiole, and these parts have a sclerenchymatic sheath shaped in multiple arcs, which surrounds a collateral vascular bundle that is centrally located. The stem has a uniseriate epidermis with peripheral phellogen and a sclerenchymatic sheath composed of many arcs, which surrounds the phloem. The stems and leaves also have non-glandular and glandular trichomes, phenolic compounds and idioblasts made of calcium oxalate crystals. This manuscript has an important role in the morpho-anatomical diagnosis of the Brazilian flora.

  1. Centrolobium tomentosum: macro-and microscopic diagnosis of the leaf and stem

    Directory of Open Access Journals (Sweden)

    Marianna Erbano

    2012-04-01

    Full Text Available Centrolobium tomentosum Guillemin ex Benth., Fabaceae, known as "araribá-rosa", is a large tree that is widespread throughout Brazil. The bark of its stem is used in folk medicine as an astringent and the leaves are employed as a poultice for wounds and bruises. The aim of this study was to contribute to the pharmacognostic quality control of this medicinal species through a macro- and microscopic diagnosis of its leaves and stems. Mature leaves and young stems were collected at Embrapa (Colombo, PR and analyzed using standard microtechniques. The leaves are opposite or alternate, compound, imparipinnate, oblong-lanceolate and hypostomatic with paracytic stomata. The mesophyll is dorsiventral and the midrib is biconvex with a collateral vascular bundle in a circular arrangement. The petiolule is circular and its vascular system is composed of two major vascular bundles in the middle, with smaller bundles between them. The rachis has a structure similar to the petiole, and these parts have a sclerenchymatic sheath shaped in multiple arcs, which surrounds a collateral vascular bundle that is centrally located. The stem has a uniseriate epidermis with peripheral phellogen and a sclerenchymatic sheath composed of many arcs, which surrounds the phloem. The stems and leaves also have non-glandular and glandular trichomes, phenolic compounds and idioblasts made of calcium oxalate crystals. This manuscript has an important role in the morpho-anatomical diagnosis of the Brazilian flora.

  2. Studies on Antimicrobial and Immunomodulatory Effects of Hot Aqueous Extract of Acacia nilotica L. Leaves against Common Veterinary Pathogens

    Directory of Open Access Journals (Sweden)

    Arvind Kumar Sharma

    2014-01-01

    Full Text Available Acacia nilotica is a plant species that is almost ubiquitously found in different parts of the world. Various preparations of it have been advocated in folk medicine for the treatment of tuberculosis, leprosy, smallpox, dysentery, cough, ophthalmia, toothache, skin cancer as astringent, antispasmodic, and aphrodisiac since immemorial times. The present study investigates the antibacterial, antifungal, antiviral, and immunomodulatory potential of hot aqueous extract (HAE of Acacia nilotica leaves. On dry matter basis, the filtered HAE had a good extraction ratio (33.46% and was found to have carbohydrates, glycosides, phytosterols, phenolic compounds, saponins, and flavonoids as major constituents. HAE produced dose dependent zone of inhibition against Klebsiella pneumoniae, Pseudomonas aeruginosa, E. coli, Bacillus cereus, Staphylococcus aureus, and Streptococcus uberis and fungal pathogens Aspergillus niger and Aspergillus fumigates; however, no antiviral activity was recorded against IBR virus. HAE of A. nilotica revealed both proliferative and inhibitory effects on the rat splenocytes and IL-10 release depending on the dose. Detailed studies involving wide spectrum of bacterial, fungal, and viral species are required to prove or know the exact status of each constituents of the plant extract.

  3. The main quality attributes of non-sprayed cherry laurel (Laurocerasus officinalis Roem. genotypes

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    Yildiz Hilal

    2014-01-01

    Full Text Available Cherry laurel (Laurocerasus officinalis is naturally growing in black sea region in Turkey and the trees has not been spraying with pesticides. In natural growing conditions, all cherry laurel genotypes particularly fruits are seems resistant against pests. Astringent nature of fruits forms a barrier for pests. A total twelve cherry laurel accessions were harvested at full maturation time from various sites in Of district located in eastern black sea region in Turkey. Fruits were analyzed for their total phenolic (TP, total monomeric anthocyanin (TMA, total carotenoid (TC, Vitamin C and for their antioxidant capacity by the 2,2-diphenyl-1-picrylhydrazyl (DPPH in fruit flesh extract. Variability among accessions was greatest for total phenol (TP and total anthocyanins content ranged from 154 to 213 mg GAE per 100 g and 397 to 519 mg per 100 g. The results indicated that cherry laurel fruits are superior and unique in terms of bioactive content in particular compared to bioactive rich fruit species.

  4. Development of a Portable Taste Sensor with a Lipid/Polymer Membrane

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    Kiyoshi Toko

    2013-01-01

    Full Text Available We have developed a new portable taste sensor with a lipid/polymer membrane and conducted experiments to evaluate the sensor’s performance. The fabricated sensor consists of a taste sensor chip (40 mm × 26 mm × 2.2 mm with working and reference electrodes and a portable sensor device (80 mm × 25 mm × 20 mm. The working electrode consists of a taste-sensing site comprising a poly(hydroxyethylmethacrylate (pHEMA hydrogel layer with KCl as the electrolyte layer and a lipid/polymer membrane as the taste sensing element. The reference electrode comprises a polyvinyl chloride (PVC membrane layer with a small hole and a pHEMA layer with KCl. The whole device is the size of a USB memory stick, making it suitable for portable use. The sensor’s response to tannic acid as the standard astringency substance showed good accuracy and reproducibility, and was comparable with the performance of a commercially available taste sensing system. Thus, it is possible for this sensor to be used for in-field evaluations and it can make a significant contribution to the food industry, as well as in various fields of research.

  5. Fast determination of N-phenylpropenoyl-l-amino acids (NPA) in cocoa samples from different origins by ultra-performance liquid chromatography and capillary electrophoresis.

    Science.gov (United States)

    Lechtenberg, Matthias; Henschel, Katrin; Liefländer-Wulf, Ursula; Quandt, Bettina; Hensel, Andreas

    2012-12-01

    N-Phenylpropenoyl-l-amino acids (NPA) are among the key contributors to the astringent taste of cocoa. Two fast and easy to use methods (CE and UPLC®, both with PDA detection) for routine determination of the main NPA were developed. Crude extracts of defatted seeds were analysed by means of capillary electrophoresis leading to separation in less than 30min. Separation by means of UPLC® was much faster (cocoa market originated from 12 countries and 4 continents showed a great variability of NPA content (0.7-3.6mg/g) and qualitative composition of different NPA. Anyway, all samples from cocoa beans showed a comparable NPA pattern. N-[3',4'-dihydroxy-(E)-cinnamoyl]-l-aspartic acid was the most abundant metabolite, followed by N-[4'-hydroxy-(E)-cinnamoyl]-l-aspartic acid and N-[3',4'-dihydroxy-(E)-cinnamoyl]-3-hydroxy-l-tyrosine (clovamide). The analysis of other plant organs (flowers, leaves, fruits) revealed an entirely different situation. NPA were detected in all parts of the fruit, with husk and pulp being clearly dominated by clovamide. In flowers and leaves no NPA were detected; 2-O-caffeoyltartaric acid was shown to be the major caffeic acid metabolite in leaves. Copyright © 2012 Elsevier Ltd. All rights reserved.

  6. Effect of wine pH and bottle closure on tannins.

    Science.gov (United States)

    McRae, Jacqui M; Kassara, Stella; Kennedy, James A; Waters, Elizabeth J; Smith, Paul A

    2013-11-27

    The impact of wine pH and closure type on color, tannin concentration, and composition was investigated. A single vintage of Cabernet Sauvignon wine was divided into three batches, the pH was adjusted to 3.2, 3.5 or 3.8, and the wines were bottled under screw caps with either SaranTin (ST) or Saranex (Sx) liners. After 24 months, the tannin concentration, tannin percent yield (relating to the proportion of acid-labile interflavan bonds), and the mean degree of polymerization (mDp) had decreased significantly, all of which can contribute to the softening of wine astringency with aging. The higher pH wines contained less percent (-)-epicatechin 3-O-gallate subunits, whereas the Sx pH 3.2 wines were significantly lower in percent yield and mDp than the other wines. Overall, the tannin structure and wine color of the lower pH wines (pH 3.2) bottled under Sx screw caps changed more rapidly with aging than those of the higher pH wines (pH 3.8) bottled under ST screw caps.

  7. Sensory, chemical, and electronic tongue assessment of micro-oxygenated wines and oak chip maceration: assessing the commonality of analytical techniques.

    Science.gov (United States)

    Schmidtke, Leigh M; Rudnitskaya, Alisa; Saliba, Anthony J; Blackman, John W; Scollary, Geoffrey R; Clark, Andrew C; Rutledge, Douglas N; Delgadillo, Ivonne; Legin, Andrey

    2010-04-28

    Micro-oxygenation (MOX) was conducted in the presence and absence of oak chips at rates to mimic oxygen ingress during barrel maturation of red wine. Following MOX, wines were analyzed for chemical attributes pertaining to phenolic composition and assessed by a trained sensory panel. An electronic tongue (ET) was also used to assess the wines. Variations in chemical attributes were found to be mostly influenced by vintage, followed by oak chip maceration accounting for 48% and 16% of variation within the data set, respectively. MOX treatment accounted for 11% of variability within the physiochemical data set, with attributes pertaining to anthocyanin polymerization and levels of sulfur dioxide in the finished wine being most significantly influenced. A generalized Procrustes rotation and alignment of the chemical, electronic tongue, and sensory data sets followed by PLS1 regressions showed good prediction of the sensory characters oak, pencil shavings, stewed plum, vegetal, and spice over the range of sensory scores from the ET data; bitterness and astringency could also be predicted from the physicochemical data with good precision.

  8. Antioxidant Action of Mangrove Polyphenols against Gastric Damage Induced by Absolute Ethanol and Ischemia-Reperfusion in the Rat

    Directory of Open Access Journals (Sweden)

    Felipe Meira de-Faria

    2012-01-01

    Full Text Available Rhizophora mangle, the red mangrove, has long been known as a traditional medicine. Its bark has been used as astringent, antiseptic, hemostatic, with antifungic and antiulcerogenic properties. In this paper, we aimed to evaluate the antioxidant properties of a buthanolic fraction of the R. mangle bark extract (RM against experimental gastric ulcer in rats. Unib-Wh rats received pretreatment of R. mangle after the induction of gastric injury with absolute ethanol and ischemia-reperfusion. Gastric tissues from both methods were prepared to the enzymatic assays, the levels of sulfhydril compounds (GSH, lipid peroxides (LPO, and the activities of glutathione reductase (GR, glutathione peroxidase (GPx, superoxide dismutase (SOD and myeloperoxidase (MPO were measured. The RM protected the gastric mucosa in both methods used, ethanol-induced gastric ulcer and ischemia-reperfusion, probably, by modulating the activities of the enzymes SOD, GPx, and GR and increasing or maintaining the levels of GSH; in adittion, LPO levels were reduced. The results suggest that the RM antioxidant activity leads to tissue protection; thus one of the antiulcer mechanisms present on the pharmacological effects of R. mangle is the antioxidant property.

  9. Comparative assessment of tea quality by various analytical and sensory methods with emphasis on tea polyphenols.

    Science.gov (United States)

    Kumar, P V Sujith; Basheer, Shabana; Ravi, R; Thakur, M S

    2011-08-01

    Attempts were made to evolve an efficient technique for quality assessment of tea (Camellia sinensis) using a tyrosinase based biosensor to detect polyphenols (PP). Tyrosinase catalyzes the polymerization of PP to form theaflavins (Tf) and thearubigins (Tr) contributing to the colour and astringency of tea, which determine tea quality. Variation in biosensor response of tea infusions gave an indication of differential amount of Tf and Tr. A comparative study of quality attributes of 8 varieties of commercially available brands of tea (A-H) was done using biosensor and results were compared with conventional techniques such as spectrophotometry, high performance liquid chromatography (HPLC), Commission Internationale de I'Eclairage (CIE) system and sensory evaluation. Considerable correlation was observed among the biosensor, sensory and spectrophotometric evaluation of tea samples. Sample A showed high Tf content and also showed a relative high biosensor response whereas sample G showed relatively poor response. Application of biosensors would serve as a basis for the evaluation of market value of tea in the near future.

  10. Descriptive analysis and U.S. consumer acceptability of 6 green tea samples from China, Japan, and Korea.

    Science.gov (United States)

    Lee, Jeehyun; Chambers, Delores H

    2010-03-01

    In the past, green tea has been one of the least popular nonalcoholic beverages for U.S. consumers. However, green tea has been receiving attention because of its potential health benefits. Knowing which green tea flavor attributes contribute to consumer liking will help the fast growing green tea business including green tea importers, tea shops, and beverage companies to understand which characteristics are most accepted by U.S. consumers. The objectives of this study were (1) to examine differences in acceptability of commonly available loose leaf and bagged green teas available from the major exporters to the U.S. (Japan, Korea, and China) and (2) to determine which green tea flavor characteristics are related to consumers' liking. In the study, consumers from the U.S. evaluated 6 green tea samples from China, Japan, and Korea for acceptability. A highly trained panel also evaluated the green tea samples to provide descriptive sensory attributes that might be related to acceptability. We found that U.S. consumers liked green tea samples with lower flavor intensity and lower bitterness intensity. Consumers' acceptability of green tea was negatively correlated with spinach and animalic flavor and bitterness and astringency of green teas evaluated using descriptive sensory analysis, but the correlation was only moderate. To learn what green tea flavor characteristics influence consumers' liking, future studies using more green tea samples with different flavor profiles are needed.

  11. Improving the sweet aftertaste of green tea infusion with tannase.

    Science.gov (United States)

    Zhang, Ying-Na; Yin, Jun-Feng; Chen, Jian-Xin; Wang, Fang; Du, Qi-Zhen; Jiang, Yong-Wen; Xu, Yong-Quan

    2016-02-01

    The present study aims to improve the sweet aftertaste and overall acceptability of green tea infusion by hydrolyzing (-)-epigallocatechin gallate (EGCG) and (-)-epicatechin gallate (ECG) with tannase. The results showed that the intensity of the sweet aftertaste and the score of overall acceptability of the green tea infusion significantly increased with the extension of the hydrolyzing treatment. (-)-Epigallocatechin (EGC) and (-)-epicatechin (EC) were found to be the main contributors for the sweet aftertaste, based on a trial compatibility with EGCG, ECG, EGC, and EC monomers, and a synergistic action between EGC and EC to sweet aftertaste was observed. A 2.5:1 (EGC/EC) ratio with a total concentration of 3.5 mmol/L gave the most satisfying sweet aftertaste, and the astringency significantly inhibited the development of the sweet aftertaste. These results can help us to produce a tea beverage with excellent sweet aftertaste by hydrolyzing the green tea infusion with tannase. Copyright © 2015 Elsevier Ltd. All rights reserved.

  12. Use of grape polyphenols against carcinogenesis: putative molecular mechanisms of action using in vitro and in vivo test systems.

    Science.gov (United States)

    Gollucke, Andrea P B; Aguiar, Odair; Barbisan, Luis Fernando; Ribeiro, Daniel Araki

    2013-03-01

    Polyphenols are present in foods and beverages and are related to sensorial qualities such as color, bitterness, and astringency, which are relevant in wine, tea, grape juice, and other products. These compounds occur naturally in forms varying from simple phenolic acids to complex polymerized tannins. Thus, it is reasonable to expect that grape-derived products elaborated in the presence of skins and seeds, such as wine and grape juice, are natural sources of flavonoids in the diet. Carcinogenesis is a multistep process that is characterized by genetic, epigenetic, and phenotypic changes. With increasing knowledge of these mechanisms, and the conclusion that most cases of cancer are preventable, efforts have focused on identifying the agents with potential anticancer properties. The use of grape polyphenols against the carcinogenesis process seems to be a suitable alternative for either prevention and/or therapeutic purposes. The aim of this article is to show the molecular data generated from the use of grape polyphenols against carcinogenesis using in vivo and in vitro test systems.

  13. Therapeutic efficacy of Rosa damascena Mill. on acetaminophen-induced oxidative stress in albino rats.

    Science.gov (United States)

    Saxena, Monika; Shakya, Arvind Kumar; Sharma, Neetu; Shrivastava, Sadhana; Shukla, Sangeeta

    2012-01-01

    Rosa damascena (RD) is a widely cultivated ornamental plant. It acts as an astringent, aperients, carminative, and refrigerant and is used in respiratory disorders, tonsillitis, eye disorders, migraines, gynecological disorders, and menopausal symptoms. The aim of this study is to investigate the hepatoprotective activity of the aqueous extract of RD flowers at different oral dose levels (250, 500, and 1000 mg/kg body weight) on acetaminophen (2 g/kg oral N-acetyl-p-aminophenol [APAP])-induced toxicity in rats. APAP administration altered various biochemical parameters, including serum transaminases, serum alkaline phosphatase, lactate dehydrogenase, albumin, bilirubin, urea and creatinine, hepatic lipid peroxidation, and reduced glutathione levels. Adenosine triphosphatase and glucose-6-phosphatase activity in the liver was decreased significantly in animals treated with APAP. These values are retrieved significantly by treatment with RD extract at all 3 doses in dose-dependant manner. Apart from these, histopathological changes also reveal the protective nature of the RD extract against acetaminophen-induced necrotic damage of hepatic tissues. In conclusion, these data suggest that the aqueous extract of RD may prevent hepatic damage from APAP-induced toxicity in rats and is likely to be mediated through its antioxidant activities.

  14. Specific phenolic compounds and sensory properties of a new dealcoholized red wine with pomegranate (Punica granatum L.) extract.

    Science.gov (United States)

    Tárrega, Maria Amparo; Varela, Paula; Fromentin, Emilie; Feuillère, Nicolas; Issaly, Nicolas; Roller, Marc; Sanz-Buenhombre, Marisa; Villanueva, Sonia; Moro, Carlos; Guadarrama, Alberto; Fiszman, Susana

    2014-09-01

    The pomegranate (Punica granatum L.) fruit has a long history of human consumption and possesses notable antioxidant and cardiovascular properties. This work evaluated the feasibility to provide a new functional beverage based on a dealcoholized red wine matrix supplemented by a pomegranate extract. The potential bioactive compounds in the pomegranate extract, punicalagin A and B and ellagic acid, were analyzed during the downstream process in order to evaluate the functional dose in the final beverage. The addition of pomegranate extract to the dealcoholized red wine resulted in a product with more intense yeast odor, acidity, yeast flavor, and astringency and with a less intense berry flavor. Consumer acceptance of the product was also investigated and the results revealed the existence of a niche of consumers willing to consume dealcoholized wine enriched with pomegranate extract. After tasting, 50% and 40% of those consumers initially interested by this product concept declared to be interested to purchase the control sample and the functional beverage, respectively. The daily consumption of two servings of 250 mL of this new pomegranate-enriched dealcoholized wine provides 82 mg of total ellagitannins, corresponding to the sum of punicalagin A and B and ellagic acid. © The Author(s) 2013 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

  15. Sensory descriptors, hedonic perception and consumer's attitudes to Sangiovese red wine deriving from organically and conventionally grown grapes.

    Science.gov (United States)

    Pagliarini, Ella; Laureati, Monica; Gaeta, Davide

    2013-01-01

    In recent years, produce obtained from organic farming methods (i.e., a system that minimizes pollution and avoids the use of synthetic fertilizers and pesticides) has rapidly increased in developed countries. This may be explained by the fact that organic food meets the standard requirements for quality and healthiness. Among organic products, wine has greatly attracted the interest of the consumers. In the present study, trained assessors and regular wine consumers were respectively required to identify the sensory properties (e.g., odor, taste, flavor, and mouthfeel sensations) and to evaluate the hedonic dimension of red wines deriving from organically and conventionally grown grapes. Results showed differences related mainly to taste (sour and bitter) and mouthfeel (astringent) sensations, with odor and flavor playing a minor role. However, these differences did not influence liking, as organic and conventional wines were hedonically comparable. Interestingly, 61% of respondents would be willing to pay more for organically produced wines, which suggests that environmentally sustainable practices related to wine quality have good market prospects.

  16. Sensory descriptors, hedonic perception and consumer’s attitudes to Sangiovese red wine deriving from organically and conventionally grown grapes

    Science.gov (United States)

    Pagliarini, Ella; Laureati, Monica; Gaeta, Davide

    2013-01-01

    In recent years, produce obtained from organic farming methods (i.e., a system that minimizes pollution and avoids the use of synthetic fertilizers and pesticides) has rapidly increased in developed countries. This may be explained by the fact that organic food meets the standard requirements for quality and healthiness. Among organic products, wine has greatly attracted the interest of the consumers. In the present study, trained assessors and regular wine consumers were respectively required to identify the sensory properties (e.g., odor, taste, flavor, and mouthfeel sensations) and to evaluate the hedonic dimension of red wines deriving from organically and conventionally grown grapes. Results showed differences related mainly to taste (sour and bitter) and mouthfeel (astringent) sensations, with odor and flavor playing a minor role. However, these differences did not influence liking, as organic and conventional wines were hedonically comparable. Interestingly, 61% of respondents would be willing to pay more for organically produced wines, which suggests that environmentally sustainable practices related to wine quality have good market prospects. PMID:24348447

  17. Metabolomics analysis reveals the compositional differences of shade grown tea (Camellia sinensis L.).

    Science.gov (United States)

    Ku, Kang Mo; Choi, Jung Nam; Kim, Jiyoung; Kim, Jeong Kee; Yoo, Lang Gook; Lee, Sang Jun; Hong, Young-Shick; Lee, Choong Hwan

    2010-01-13

    The different cultivation methods affect tea quality by altering the basic metabolite profiles. In this study, the metabolome changes were investigated in green tea and shade cultured green tea (tencha) by liquid chromatography-mass spectrometry (LC-MS) and gas chromatography-mass spectrometry (GC-MS) coupled with a multivariate data set. The principal component analysis (PCA) and orthogonal projection to latent structures discriminate analysis (OPLS-DA) of green tea clearly showed higher levels of galloylquinic acid, epigallocatechin, epicatechin, succinic acid, and fructose, together with lower levels of gallocatechin, strictinin, apigenin glucosyl arabinoside, quercetin p-coumaroylglucosyl-rhamnosylgalactoside, kaempferol p-coumaroylglucosylrhamnosylgalactoside, malic acid, and pyroglutamic acid than tencha. The effects of some seasonal variations were also observed in the primary metabolite concentrations such as amino acids and organic acids. In addition, green tea showed stronger antioxidant activity than tencha in both April and July. The antioxidant activity of green tea samples were significantly correlated with their total phenol and total flavonoid contents. This present study delineates the possibility to get high umami and less astringent green teas in shade culture. It highlights the metabolomic approaches to find out the effect of cultivation methods on chemical composition in plants and the relationship with antioxidant activity.

  18. Quantification of flavonol glycosides in Camellia sinensis by MRM mode of UPLC-QQQ-MS/MS.

    Science.gov (United States)

    Wu, Yahui; Jiang, Xiaolan; Zhang, Shuxiang; Dai, Xinlong; Liu, Yajun; Tan, Huarong; Gao, Liping; Xia, Tao

    2016-04-01

    Phenolic compounds are major components of tea flavour, in which catechins and flavonol glycosides play important roles in the astringent taste of tea infusion. However, the flavonol glycosides are difficult to quantify because of the large variety, as well as the inefficient seperation on chromatography. In this paper, a total of 15 flavonol glycosides in the tea plant (Camellia sinensis) were identified by the high performance liquid chromatography (HPLC) coupled to a time-of-flight mass spectrometer (TOF-MS), and a quantitative method was established based on multiple reaction monitoring (MRM) mode of ultra-high performance liquid chromatography (UPLC) coupled to a triple quadrupole mass spectrometer (QQQ-MS/MS). It provided the limit of detection and quantification to the order of picogram, which was more sensitive than the HPLC detection of the order of nanogram. The relative standard deviations of the intra- and inter-day variations in retention time and signal intensity (peak area) of six analytes were less than 0.26% and 4%, respectively. The flavonol glycosides of four tea cultivars were relatively quantified using the signal intensity (peak area) of product ion, in which six flavonol glycosides were quantified by the authentic standards. The results showed that the flavonol mono-, di- and tri-glycoside mostly accumulated in young leaves of the four tea cultivars. Notably, the myricetin 3-O-galactoside was the major component among the six flavonol glycosides detected. Copyright © 2016 Elsevier B.V. All rights reserved.

  19. Functional Analysis of an Uridine Diphosphate Glycosyltransferase Involved in the Biosynthesis of Polyphenolic Glucoside in Tea Plants (Camellia sinensis).

    Science.gov (United States)

    Zhao, Xuecheng; Dai, Xinlong; Gao, Liping; Guo, Lina; Zhuang, Juhua; Liu, Yajun; Ma, Xiubing; Wang, Rui; Xia, Tao; Wang, Yunsheng

    2017-12-20

    Polyphenols are one of the largest groups of compounds that confer benefits to the health of plants and humans. Flavonol glycosides are a major ingredient of polyphenols in Camellia sinensis. Flavonol-3-O-glycosides are characteristic astringent taste compounds in tea infusion. A polyphenolic glycosyltransferase (CsUGT72AM1) belonging to cluster IIIb was isolated from the tea plant. The full-length cDNA of CsUGT72AM1 is 1416 bp. It encodes 472 amino acids with a calculated molecular mass of 50.92 kDa and an isoelectric point of 5.21. The recombinant CsUGT72AM1 protein was expressed in Escherichia coli and exhibited catalytic activity toward multiple flavonoids and coniferyl aldehyde. The enzyme assay indicated that rCsUGT72AM1 could perform glycosidation of flavonols or coniferyl aldehyde in vitro to form 3-O-glucoside or 4-O-glucoside, respectively. Interestingly, this enzyme also had activities and performed multisite glycosidation toward flavanones. The consistent products were confirmed to be naringenin-7-O-glucoside and -4'-O-glucoside by the nuclear magnetism assay. In addition, in the enzyme assay with cyanidin as the substrate, the results suggested that the glycosylated activity of CsUGT72AM1 was remarkably inhibited by a high concentration of anthocyanins. The above results indicate that CsUGT72AM1 may be involved in the metabolism of flavonol, flavanone, anthocyanin, and lignin.

  20. Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae.

    Science.gov (United States)

    Lencioni, Livio; Romani, Cristina; Gobbi, Mirko; Comitini, Francesca; Ciani, Maurizio; Domizio, Paola

    2016-10-03

    Over the last few years the use of multi-starter inocula has become an attractive biotechnological practice in the search for wine with high flavour complexity or distinctive characters. This has been possible through exploiting the particular oenological features of some non-Saccharomyces yeast strains, and the effects that derive from their specific interactions with Saccharomyces. In the present study, we evaluated the selected strain Zygotorulaspora florentina (formerly Zygosaccharomyces florentinus) in mixed culture fermentations with Saccharomyces cerevisiae, from the laboratory scale to the winery scale. The scale-up fermentation and substrate composition (i.e., white or red musts) influenced the analytical composition of the mixed fermentation. At the laboratory scale, mixed fermentation with Z. florentina exhibited an enhancement of polysaccharides and 2-phenylethanol content and a reduction of volatile acidity. At the winery scale, different fermentation characteristics of Z. florentina were observed. Using Sangiovese red grape juice, sequential fermentation trials showed a significantly higher concentration of glycerol and esters while the sensorial analysis of the resulting wines showed higher floral notes and lower perception of astringency. To our knowledge, this is the first time that this yeasts association has been evaluated at the winery scale indicating the potential use of this mixed culture in red grape varieties. Copyright © 2016. Published by Elsevier B.V.

  1. Effect of maturation on physico-chemical and sensory quality characteristics of custard apple wine

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    Vikas Kumar

    2016-12-01

    Full Text Available Recently, researchers have taken a shift to utilize the custard apple for wine preparation besides its major use in ice cream, confectionary and milk products. In the present study, an attempt has been made to study the effect of maturation on physico-chemical and sensory quality characteristics of custard apple wine. Custard apple wine was prepared as per the earlier standardized method. The wine so prepared was matured for six months. The physico-chemical analysis was conducted at every three months interval for six months and sensory evaluation was performed after six months of storage. With the maturation, a decrease in total soluble solids, total sugars, titratable acidity, ethanol, total phenols and tannins was observed, whereas, an increase in reducing sugars and pH was observed. All the sensory quality characteristics of custard apple wine increased with advancement of the maturation period except astringency. Cluster analysis of the data obtained from physico-chemical analysis revealed that there was no difference between three months and six months of storage. Physico-chemical characteristics of custard apple wine were reduced to two principal components using principal component analysis which accounted for 100% variation. In general, maturation for six months improved the quality of custard apple wine considerably.

  2. Physiological and genomic characterisation of Saccharomyces cerevisiae hybrids with improved fermentation performance and mannoprotein release capacity.

    Science.gov (United States)

    Pérez-Través, Laura; Lopes, Christian A; González, Ramón; Barrio, Eladio; Querol, Amparo

    2015-07-16

    Yeast mannoproteins contribute to several aspects of wine quality by protecting wine against protein haze, reducing astringency, retaining aroma compounds and stimulating lactic-acid bacteria growth. The selection of a yeast strain that simultaneously overproduces mannoproteins and presents good fermentative characteristics is a difficult task. In this work, a Saccharomyces cerevisiae×S. cerevisiae hybrid bearing the two oenologically relevant features was constructed. According to the genomic characterisation of the hybrids, different copy numbers of some genes probably related with these physiological features were detected. The hybrid shared not only a similar copy number of genes SPR1, SWP1, MNN10 and YPS7 related to cell wall integrity with parental Sc1, but also a similar copy number of some glycolytic genes with parental Sc2, such as GPM1 and HXK1, as well as the genes involved in hexose transport, such as HXT9, HXT11 and HXT12. This work demonstrates that hybridisation and stabilisation under winemaking conditions constitute an effective approach to obtain yeast strains with desirable physiological features, like mannoprotein overproducing capacity and improved fermentation performance, which genetically depend of the expression of numerous genes (multigenic characters). Copyright © 2015. Published by Elsevier B.V.

  3. Influence of the temperature and oxygen exposure in red Port wine: A kinetic approach.

    Science.gov (United States)

    Oliveira, Carla Maria; Barros, António S; Silva Ferreira, António César; Silva, Artur M S

    2015-09-01

    Although phenolics are recognized to be related with health benefits by limiting lipid oxidation, in wine, they are the primary substrates for oxidation resulting in the quinone by-products with the participation of transition metal ions. Nevertheless, high quality Port wines require a period of aging in either bottle or barrels. During this time, a modification of sensory properties of wines such as the decrease of astringency or the stabilization of color is recognized to phenolic compounds, mainly attributed to anthocyanins and derived pigments. The present work aims to illustrate the oxidation of red Port wine based on its phenolic composition by the effect of both thermal and oxygen exposures. A kinetic approach toanthocyanins degradation was also achieved. For this purpose a forced red Port wine aging protocol was performed at four different storage temperatures, respectively, 20, 30, 35 and 40°C, and two adjusted oxygen saturation levels, no oxygen addition (treatment I), and oxygen addition (treatment II). Three hydroxycinnamic esters, three hydroxycinnamic acids, three hydroxybenzoic acids, two flavan-3-ols, and six anthocyanins were quantitated weekly during 63days, along with oxygen consumption. The most relevant phenolic oxidation markers were anthocyanins and catechin-type flavonoids, which had the highest decreases during the thermal and oxidative red Port wine process. Both temperature and oxygen treatments affected the rate of phenolic degradation. In addition, temperature seems to influence mostly the phenolics kinetic degradation. Copyright © 2015 Elsevier Ltd. All rights reserved.

  4. Metals in wine--impact on wine quality and health outcomes.

    Science.gov (United States)

    Tariba, Blanka

    2011-12-01

    Metals in wine can originate from both natural and anthropogenic sources, and its concentration can be a significant parameter affecting consumption and conservation of wine. Since metallic ions have important role in oxide-reductive reactions resulting in wine browning, turbidity, cloudiness, and astringency, wine quality depends greatly on its metal composition. Moreover, metals in wine may affect human health. Consumption of wine may contribute to the daily dietary intake of essential metals (i.e., copper, iron, and zinc) but can also have potentially toxic effects if metal concentrations are not kept under allowable limits. Therefore, a strict analytical control of metal concentration is required during the whole process of wine production. This article presents a critical review of the existing literature regarding the measured metal concentration in wine, methods applied for their determination, and possible sources, as well as their impact on wine quality and human health. The main focus is set on aluminum, arsenic, cadmium, chromium, copper, iron, manganese, nickel, lead, and zinc, as these elements most often affect wine quality and human health.

  5. Effect of high-pressure homogenization on the physical and antioxidant properties of Quercus resinosa infusions encapsulated by spray-drying.

    Science.gov (United States)

    Rocha-Guzmán, Nuria Elizabeth; Gallegos-Infante, José Alberto; González-Laredo, Rubén Francisco; Harte, Federico; Medina-Torres, Luis; Ochoa-Martínez, Luz Araceli; Soto-García, Marcela

    2010-06-01

    Quercus resinosa leaves are used in northern Mexico as a refreshing beverage rich in polyphenolic compounds. These leaves show astringency and hence need taste masking for incorporating in a food product. They also interact with many other food components and are not very stable to food processing environments, thus it is important to protect them and a common way is by encapsulation. In the present study the use of encapsulation by spray-drying of Quercus resinosa leaves infusions was evaluated. Q. resinosa leaves were collected, air dried, and milled prior to infusion preparation. Lactose-sodium caseinate blends at 3 different proportions (11 : 4%, 9 : 6%, and 7 : 8%) were dispersed with a constant amount of lyophilized infusion (0.075%) and processed under high-pressure homogenization (0, 100, 200, 300 MPa). Total phenolic content, DPPH kinetic analysis, deoxy-D-ribose oxidation inhibition, rheological evaluation, and particle size analysis were performed to evaluate the obtained capsules. High antioxidant activity was shown by capsules despite their very low concentration when inhibiting deoxy-D-ribose oxidation. Chain breaking rate was related to polyphenolic concentration in capsules. Using lactose-caseinate blends produces capsules of submicron to nanometer size that retain the good antioxidant capacities of original infusions.

  6. Chamomile tea: herbal hypoglycemic alternative for conventional medicine.

    Science.gov (United States)

    Khan, Saira Saeed; Najam, Rahila; Anser, Humera; Riaz, Bushra; Alam, Nausheen

    2014-09-01

    Chamomile is considered as one of the oldest and also documented as medicinal plant. It has shown to be an anti-inflammatory, astringent and antioxidant especially in floral part since ancient times. Recent studies reported that chamomile has potential to lower blood sugar levels in hyperglycemia. In the present study we have investigated the pharmacological effects of chamomile tea on fasting and post prandial glucose levels and HbA1C in blood of diabetic rats (alloxan induced) and the results were compared with glibenclamide as standard. Statistical analysis was performed using SPSS. It has been observed in our study that it has reduced progressively the fasting and post prandial blood sugar levels, significantly in alloxan induced diabetic rats particularly on day 30 and 60. It also reduced the level of HbA1C significantly at the end of the study and the effects were similar to that of the standard group. Chamomile tea administration has also controlled the reduction in weight in diabetic rats as compared to diabetic control and the results were not very much different from standard. Results from the present study indicate that chamomile tea have a glucose lowering effect in diabetic rats so its daily consumption can be potentially useful in hyperglycemia and it can be used as a substitute of conventional drug treatment. Further studies are necessary to elucidate the exact molecular mechanism involved in anti-diabetic action of chamomile.

  7. Alepidea amatymbica Eckl. & Zeyh.: A Review of Its Traditional Uses, Phytochemistry, Pharmacology, and Toxicology

    Directory of Open Access Journals (Sweden)

    O. A. Wintola

    2014-01-01

    Full Text Available Alepidea amatymbica is an important medicinal plant in Southern Africa with a long history of traditional use for the management of conditions like colds, coughs, sore throat, influenza, asthma, and abdominal cramps. Despite the much acclaimed traditional uses of the plant, there is a dearth of scientific information on the review of this plant. Hence, this review is aimed at providing information on the botany, phytochemistry, pharmacology, and toxicology of A. amatymbica. This review uses all the synonyms of the plant obtained from the plant list. Google scholar, Science Direct, PubMed, and Scopus were made use of in addition to the University of Fort Hare’s online databases. All the phytochemical studies on Alepidea amatymbica obtained from the literature reported the presence of kaurene-type diterpenoids and their derivatives. Pharmacological areas identified on A. amatymbica fresh and dried extract include antibacterial, antifungal, sedative, astringent, antimalarial, anti-inflammatory, antihelminthes, antihypertensive, anti-HIV, and diuretic activities. Literature search on A. amatymbica revealed the use of cell line, brine shrimps, and rats for the determination of the toxicity in the plant. Clinical trials and product development to fully exploit the medicinal value are also required to validate its folklore use in traditional medicine.

  8. Evaluation of Anti-Convulsant Activity of Methanolic Extract of Seeds of Cassia Fistula against Pentylenetetrazole induced convulsions in mice

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    Nilesh P. Sawadadkar

    2014-06-01

    Full Text Available Cassia Fistula is a popular Indian herb which is used as tonic, laxative, anti-pyretic, astringent, febrifuge, strong purgative etc. The aim of present study was to evaluate anticonvulsant activity of methanolic extract of seeds of Cassia Fistula against pentylenetetrazol (PTZ induced convulsions in mice. All the animals were divided into four groups of six mice each and were injected PTZ (60mg/kg intraperitonially Group I was served as toxic control, Group II was pretreated with  Gabapentin (200mg/kg P.O.. Group III was pretreated with  methanolic extract of seeds of Cassia Fistula (100 mg/kg P.O. for 7 days. Group IV was pretreated with  methanolic extract of seeds of Cassia Fistula (200mg/kg P.O. for 7 days.The result shows that methanolic extract of seeds of Cassia Fistula significantly reduced duration of clonic convulsions and also delayed the onset of convulsions induced by pentylenetetrazol. The result was expressed as mean ± SEM and were statistically analyzed by one way ANOVA. It is concluded that methanolic extract of seeds of Cassia Fistula can show anticonvulsant activity against pentylenetetrazol induced convulsions in mice.

  9. Antimicrobial property, antioxidant capacity, and cytotoxicity of essential oil from cumin produced in Iran.

    Science.gov (United States)

    Allahghadri, Tolou; Rasooli, Iraj; Owlia, Parviz; Nadooshan, Mohammadreza Jalali; Ghazanfari, Tooba; Taghizadeh, Massoud; Astaneh, Shakiba Darvish Alipoor

    2010-03-01

    Cumin (Cuminum cyminum) is one of the commonly used spices in food preparations. It is also used in traditional medicine as a stimulant, a carminative, and an astringent. In this study, we characterized the antimicrobial, antioxidant, and cytotoxic activities of cumin. E. coli, S. aureus, and S. faecalis were sensitive to various oil dilutions. The total phenol content of the essential oil was estimated to be 33.43 microg GAE/mg of the oil. The oil showed higher antioxidant activity compared with that of BHT and BHA. The cumin essential oil exhibited a dose-dependent scavenging of DPPH radicals and 5.4 microg of the oil was sufficient to scavenge 50% of DPPH radicals/mL. At a concentration of 0.1 microL/mL, oil destructed Hela cells by 79%. The antioxidant activity of cumin essential oil might contribute to its cytotoxic activity. Acute and subchronic toxicity was studied in a 30-d oral toxicity study by administration to Wistar rats of the essential oil. A 17.38% decrease in WBCs count, and 25.77%, 14.24%, and 108.81% increase in hemoglobin concentration, hematocrit, and platelet count, respectively, were noted. LDL/HDL ratio was reduced to half, which adds to the nutritional effects of cumin. Thus, cumin with a high phenolic content and good antioxidant activity can be supplemented for both nutritional purposes and preservation of foods.

  10. Characterization of polyphenol oxidase in two cocoa (Theobroma cacao L. cultivars produced in the south of Bahia, Brazil

    Directory of Open Access Journals (Sweden)

    Adrielle Souza Leão MACEDO

    2016-01-01

    Full Text Available Abstract The reactions leading to the formation of precursors of chocolate flavor are performed by endogenous enzymes present in the cocoa seed. Polyphenol oxidase (PPO presence and activity during fermentation of cocoa beans is responsible for the development of flavor precursors and is also implicated in the reduction of bitterness and astringency. However, the reliability of cocoa enzyme activities is complicated due to variations in different genotypes, geographical origins and methods of fermentation. In addition, there is still a lack of systematic studies comparing different cocoa cultivars. So, the present study was designed to characterize the activity of PPO in the pulp and seeds of two cocoa cultivars, PH 16 and TSH 1188. The PPO activity was determined spectrophotometrically and characterized as the optimal substrate concentration, pH and temperature and the results were correlated with the conditions during the fermentation process. The results showed the specificity and differences between the two cocoa cultivars and between the pulp and seeds of each cultivar. It is suggested that specific criteria must be adopted for each cultivar, based on the optimal PPO parameters, to prolong the period of maximum PPO activity during fermentation, contributing to the improvement of the quality of cocoa beans.

  11. Sensory descriptors, hedonic perception and consumer’s attitudes to Sangiovese red wine deriving from organically and conventionally grown grapes

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    Ella ePagliarini

    2013-11-01

    Full Text Available In recent years, produce obtained from organic farming methods (i.e. a system that minimizes pollution and avoids the use of synthetic fertilizers and pesticides has rapidly increased in developed countries. This may be explained by the fact that organic food meets the standard requirements for quality and healthiness. Among organic products, wine has greatly attracted the interest of the consumers. In the present study, trained assessors and regular wine consumers were respectively required to identify the sensory properties (e.g. odor, taste, flavor and mouthfeel sensations and to evaluate the hedonic dimension of red wines deriving from organically and conventionally grown grapes. Results showed differences related mainly to taste (sour and bitter and mouthfeel (astringent sensations, with odor and flavor playing a minor role. However, these differences did not influence liking, as organic and conventional wines were hedonically comparable. Interestingly, 61% of respondents would be willing to pay more for organically produced wines, which suggests that environmentally sustainable practices related to wine quality have good market prospects.

  12. HPLC retention thermodynamics of grape and wine tannins.

    Science.gov (United States)

    Barak, Jennifer A; Kennedy, James A

    2013-05-08

    The effect of grape and wine tannin structure on retention thermodynamics under reversed-phase high-performance liquid chromatography conditions on a polystyrene divinylbenzene column was investigated. On the basis of retention response to temperature, an alternative retention factor was developed to approximate the combined temperature response of the complex, unresolvable tannin mixture. This alternative retention factor was based upon relative tannin peak areas separated by an abrupt change in solvent gradient. Using this alternative retention factor, retention thermodynamics were calculated. Van't Hoff relationships of the natural log of the alternative retention factor against temperature followed Kirchoff's relationship. An inverse quadratic equation was fit to the data, and from this the thermodynamic parameters for tannin retention were calculated. All tannin fractions exhibited exothermic, spontaneous interaction, with enthalpy-entropy compensation observed. Normalizing for tannin size, distinct tannin compositional effects on thermodynamic parameters were observed. The results of this study indicate that HPLC can be valuable for measuring the thermodynamics of tannin interaction with a hydrophobic surface and provides a potentially valuable alternative to calorimetry. Furthermore, the information gathered may provide insight into understanding red wine astringency quality.

  13. Lexicon Development, Consumer Acceptance, and Drivers of Liking of Quinoa Varieties.

    Science.gov (United States)

    Wu, Geyang; Ross, Carolyn F; Morris, Craig F; Murphy, Kevin M

    2017-04-01

    Quinoa is becoming increasingly popular, with an expanding number of commercially available varieties. To compare the sensory properties of these quinoa varieties, a common sensory lexicon needs to be developed. Thus, the objective of this study was to develop a lexicon of cooked quinoa and examine consumer acceptance of diverse varieties. A trained panel (n = 9) developed aroma, taste/flavor, texture, and color descriptors to describe the sensory properties of 21 quinoa varieties. In addition, texture of the cooked quinoa was determined using a texture analyzer. Results indicated that the developed lexicon could distinguish among these quinoa varieties, showing significant differences in aromas, taste/flavors, and texture attributes. Specifically, quinoa variety effects were observed for the aromas of caramel, nutty, buttery, grassy, earthy, and woody; taste/flavor of sweet, bitter, grain-like, nutty, earthy, and toasty; and firm, cohesive, pasty, adhesive, crunchy, chewy, astringent, and moist textures. Three varieties, "QQ74," "Linares," and "CO407D," exhibited an adhesive texture that has not been described in other commercialized quinoa. Subsequent consumer evaluation (n = 100) on 6 selected samples found that the "Commercial Red" sample was the most accepted overall whereas the least accepted was the field variety "QQ74." For all consumers, overall acceptance of quinoa was driven by higher intensities of grassy aroma, and firm and crunchy texture. Segmentation of the consumers into 4 groups was explored and showed that consumers varied in their acceptance of specific attributes, particularly texture. From the present study, the quinoa lexicon and key drivers of consumer acceptance can be utilized in the industry to evaluate quinoa varieties, product quality and processing procedures. © 2017 Institute of Food Technologists®.

  14. Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage.

    Science.gov (United States)

    Clare, D A; Bang, W S; Cartwright, G; Drake, M A; Coronel, P; Simunovic, J

    2005-12-01

    Shelf-stable milk could benefit from sensory quality improvement. Current methods of heating cause flavor and nutrient degradation through exposure to overheated thermal exchange surfaces. Rapid heating with microwaves followed by sudden cooling could reduce or eliminate this problem. The objectives for this study were focused on designing and implementing continuous microwave thermal processing of skim fluid milks (white and chocolate) to compare sensory, microbiological, and biochemical parameters with conventionally prepared, indirect UHT milks. All test products were aseptically packaged and stored at ambient temperature for 12 mo. Every 3 mo, samples were taken for microbiological testing, reactive sulfhydryl determinations, active enzyme analysis, instrumental viscosity readings, color measurements, and descriptive sensory evaluation. Microbiological plate counts were negative on all milks at each time point. Enzymatic assays showed that plasmin was inactivated by both heat treatments. 5,5'-dithio-bis(2-nitrobenzoic acid) analysis, a measure of reactive sulfhydryl (-SH-) groups, showed that the initial thiol content was not significantly different between the microwave-processed and UHT-treated milks. However, both heating methods resulted in an increased thiol level compared with conventionally pasteurized milk samples due to the higher temperatures attained. Sulfhydryl oxidase, a milk enzyme that catalyzes disulfide bond formation using a variety of protein substrates, retained activity following microwave processing, and decreased during storage. Viscosity values were essentially equivalent in microwave- and UHT-heated white skim milks. Sensory analyses established that UHT-treated milks were visibly darker, and exhibited higher caramelized and stale/fatty flavors with increased astringency compared with the microwave samples. Sweet aromatic flavor and sweet taste decreased during storage in both UHT and microwave milk products, whereas stale/fatty flavors

  15. Diversity of cacao trees in Waslala, Nicaragua: associations between genotype spectra, product quality and yield potential.

    Science.gov (United States)

    Trognitz, Bodo; Cros, Emile; Assemat, Sophie; Davrieux, Fabrice; Forestier-Chiron, Nelly; Ayestas, Eusebio; Kuant, Aldo; Scheldeman, Xavier; Hermann, Michael

    2013-01-01

    The sensory quality and the contents of quality-determining chemical compounds in unfermented and fermented cocoa from 100 cacao trees (individual genotypes) representing groups of nine genotype spectra (GG), grown at smallholder plantings in the municipality of Waslala, Nicaragua, were evaluated for two successive harvest periods. Cocoa samples were fermented using a technique mimicking recommended on-farm practices. The sensory cocoa quality was assessed by experienced tasters, and seven major chemical taste compounds were quantified by near infrared spectrometry (NIRS). The association of the nine, partially admixed, genotype spectra with the analytical and sensory quality parameters was tested. The individual parameters were analyzed as a function of the factors GG and harvest (including the date of fermentation), individual trees within a single GG were used as replications. In fermented cocoa, significant GG-specific differences were observed for methylxanthines, theobromine-to-caffeine (T/C) ratio, total fat, procyanidin B5 and epicatechin, as well as the sensory attributes global score, astringency, and dry fruit aroma, but differences related to harvest were also apparent. The potential cocoa yield was also highly determined by the individual GG, although there was significant tree-to-tree variation within every single GG. Non-fermented samples showed large harvest-to-harvest variation of their chemical composition, while differences between GG were insignificant. These results suggest that selection by the genetic background, represented here by groups of partially admixed genotype spectra, would be a useful strategy toward enhancing quality and yield of cocoa in Nicaragua. Selection by the GG within the local, genetically segregating populations of seed-propagated cacao, followed by clonal propagation of best-performing individuals of the selected GG could be a viable alternative to traditional propagation of cacao by seed from open pollination. Fast and

  16. System level analysis of cacao seed ripening reveals a sequential interplay of primary and secondary metabolism leading to polyphenol accumulation and preparation of stress resistance.

    Science.gov (United States)

    Wang, Lei; Nägele, Thomas; Doerfler, Hannes; Fragner, Lena; Chaturvedi, Palak; Nukarinen, Ella; Bellaire, Anke; Huber, Werner; Weiszmann, Jakob; Engelmeier, Doris; Ramsak, Ziva; Gruden, Kristina; Weckwerth, Wolfram

    2016-08-01

    Theobroma cacao and its popular product, chocolate, are attracting attention due to potential health benefits including antioxidative effects by polyphenols, anti-depressant effects by high serotonin levels, inhibition of platelet aggregation and prevention of obesity-dependent insulin resistance. The development of cacao seeds during fruit ripening is the most crucial process for the accumulation of these compounds. In this study, we analyzed the primary and the secondary metabolome as well as the proteome during Theobroma cacao cv. Forastero seed development by applying an integrative extraction protocol. The combination of multivariate statistics and mathematical modelling revealed a complex consecutive coordination of primary and secondary metabolism and corresponding pathways. Tricarboxylic acid (TCA) cycle and aromatic amino acid metabolism dominated during the early developmental stages (stages 1 and 2; cell division and expansion phase). This was accompanied with a significant shift of proteins from phenylpropanoid metabolism to flavonoid biosynthesis. At stage 3 (reserve accumulation phase), metabolism of sucrose switched from hydrolysis into raffinose synthesis. Lipids as well as proteins involved in lipid metabolism increased whereas amino acids and N-phenylpropenoyl amino acids decreased. Purine alkaloids, polyphenols, and raffinose as well as proteins involved in abiotic and biotic stress accumulated at stage 4 (maturation phase) endowing cacao seeds the characteristic astringent taste and resistance to stress. In summary, metabolic key points of cacao seed development comprise the sequential coordination of primary metabolites, phenylpropanoid, N-phenylpropenoyl amino acid, serotonin, lipid and polyphenol metabolism thereby covering the major compound classes involved in cacao aroma and health benefits. © 2016 The Authors The Plant Journal © 2016 John Wiley & Sons Ltd.

  17. PROFIL AROMA DAN MUTU SENSORI CITARASA PASTA KAKAO UNGGULAN DARI BEBERAPA DAERAH DI INDONESIA [Aroma and Flavor Sensory Profiles of Superior Cocoa Liquors from Different Regions in Indonesia

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    Intan Kusumaningrum*

    2014-06-01

    Full Text Available The objective of this research was to compare the aroma profiles and flavor sensory qualities of three cocoa liquors obtained from different regions in Indonesia, namely East Java, South Sulawesi and Bali. The Ghanaian cocoa liquor was used as the reference. The aroma of cocoa liquors was extracted by using a Solid Phase Microextraction (SPME, followed by detection with Gas Chromatography-Mass Spectrometry/Olfactometry (GC-MS/O with the Nassal Impact Frequency (NIF method. A total of 28 aroma active compounds in the cocoa liquors were identified, where in 21, 19, 22 and 18 compounds were detected in East Java, Bali, South Sulawesi and Ghana liquors, respectively. The profiles of these three liquors were not only different from one another but were also different from the reference. East Java liquor had a specific aroma of strong chocolate, enriched with creamy, caramel and coffee bean aroma, whileBali liquor was dominated by creamy, caramel and sweet, and South Sulawesi liquor was specified by its sweet green aroma. The aroma sensory characteristic was evaluated by descriptive test, presenting the aroma of nutty, acid, caramel, earthy and chocolate, while the taste sensory attributes included astringency, bitterness and acidity. The sensory profile analysis was carried out by applying a Quantitative Descriptive Analysis (QDA method. Accompired with preference and ranking tests were also conducted. Among the three cocoa liquors, the sensory profile of South Sulawesi was the most similar to that of Ghanaian cocoa liquor. However, the cocoa liquor from Bali and East Java cocoa were more preferred comparing to the liquor from South Sulawesi.

  18. Investigation on antimicrobial effects of essential oil of purple coneflower (Echinacea purpurea L. and identification of its chemical compounds

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    Zahra Izadi

    2014-04-01

    Full Text Available Background: Purple coneflower (Echinaceae purpurea L. is a perennial herbaceous with astringent properties, disinfectant, antimicrobial and anti intoxication activity. The main objective of this study was to evaluate the antimicrobial activity of shoot essential oil of purple coneflower against some microorganisms including gram positive, gram negative bacteria, filamentous fungi and yeasts. Material and Methods: In this experimental and laboratory investigation, plant samples were collected in full blooming stage. Shoot essential oil was extracted by hydro-distillation technique using Clevenger apparatus. The chemical constitutes of this oil was analyzed by GC and GC/MS method. Anti microbial properties of the essential oil were determined using micro broth dilution and well disk diffusion methods. At the end, data were analyzed by the SPSS version 15 software, using the T-test and Duncan s' test. Results: Twenty nine components were identified by GC and GC/MS in the essential oil of purple coneflower representing 96.21% of total oil. The major components were Germacrene D (53.30%, -Cymene (9.78%, β-Caryophyllene (7.52%, α-Humulene (5.22%, β-Bisabolene (4.43% and α-Pinene (4.23%, respectively. This oil exhibited strong antifungal activity against filamentous fungi and yeast with average of inhibition zone (AIZ 39.63. Microorganisms differ in their resistance to purple coneflower oil. All of the bacteria including gram positive and gram negative bacteria are more resistant than fungi and gram negative bacteria are more resistant than gram positive bacteria. Pseudomonas aeruginosa and Salmonella typhimurium were more resistant than others. Conclusion: The results of this study showed that coneflower essential oil with significant antimicrobial effects and can be used instead of synthetic antibiotics that microbial resistance towards them is increasing.

  19. Sensory characteristics of antioxidant extracts from Uruguayan native plants: influence of deodorization by steam distillation.

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    Miraballes, Marcelo; Gámbaro, Adriana; Ares, Gastón

    2013-12-01

    Polyphenolic-rich antioxidant extracts from native plants have potential applications as ingredients in functional foods; however, their intense characteristic flavour is a major limitation to their application. In this context, the aim of the present work was to evaluate the influence of steam distillation on the sensory and physicochemical characteristics of extracts of five native Uruguayan plants (Acca sellowiana, Achyrocline satureioides, Aloysia gratisima, Baccharis trimera and Mikania guaco). Aqueous extracts from the five native plants were obtained. Steam distillation was used to produce two types of deodorized extracts: extracts from deodorized leaves and extracts deodorized after the extraction. The extracts were characterized in terms of their total polyphenolic content and antioxidant activity (using 2,2-diphenyl-1-picryl-hydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid methods). A trained assessor panel evaluated characteristic odour, characteristic flavour, bitterness and astringency of the extracts. The total polyphenolic content of the extracts ranged from 112.4 to 974.4 mg/100 mL, whereas their antioxidant capacity ranged from 9.6 to 1008.7 mg vitamin C equivalents/100 mL, depending on the type of extract and the method being considered. Steam distillation was effective in reducing the characteristic odour and flavour of the extracts, without causing large changes in their polyphenolic content and antioxidant activity. In general, in terms of sensory characteristics, steam distillation performed on the extracts gave better results than when performed on the leaves; whereas the opposite trend was found for polyphenolic content and antioxidant activity. Results suggested that steam distillation could be a promising low-cost procedure for the production of antioxidant extracts for food products.

  20. Screening for Antibacterial and Antioxidant Activities and Phytochemical Analysis of Oroxylum indicum Fruit Extracts

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    Patchima Sithisarn

    2016-04-01

    Full Text Available Oroxylum indicum, which is called Pheka in Thai, is a traditional Thai plant in the Bignoniaceae family with various ethnomedical uses such as as an astringent, an anti-inflammatory agent, an anti-bronchitic agent, an anti-helminthic agent and an anti-microbial agent. The young fruits of this plant have also been consumed as vegetables. However, there has been no report concerning its antibacterial activities, especially activities related to clinically isolated pathogenic bacteria and the in vitro antioxidant effects of this plant. Therefore, the extracts from O. indicum fruits and seeds collected from different provinces in Thailand were prepared by decoction and maceration with ethanol and determined for their in vitro antibacterial effects on two clinically isolated bacteria, Streptococcus suis and Staphylococcus intermedius, using disc diffusion assay. Ethanol extracts from O. indicum fruits collected from Nakorn Pathom province at the concentration of 1000 mg/mL exhibited intermediate antibacterial activity against S. intermedius with an inhibition zone of 15.11 mm. Moreover, it promoted moderate inhibitory effects on S. suis with an inhibition zone of 14.39 mm. The extracts prepared by maceration with ethanol promoted higher antibacterial activities than those prepared with water. The ethanol extract from the seeds of this plant, purchased in Bangkok, showed stronger in vitro antioxidant activities than the other extracts, with an EC50 value of 26.33 µg/mL. Phytochemical analysis suggested that the seed ethanol extract contained the highest total phenolic and flavonoid contents (10.66 g% gallic acid equivalent and 7.16 g% quercetin equivalent, respectively by a significant amount. Thin layer chromatographic analysis of the extracts showed the chromatographic band that could correspond to a flavonoid baicalein. From the results, extracts from O. indicum fruits have an in vitro antioxidant effect, with antibacterial potential, on

  1. Flavor and antioxidant capacity of peanut paste and peanut butter supplemented with peanut skins.

    Science.gov (United States)

    Hathorn, Chellani S; Sanders, Timothy H

    2012-11-01

    Peanut skins (PS) are a good source of phenolic compounds. This study evaluated antioxidant properties and flavor of peanut paste and peanut butter enhanced with peanut skins. PS were added to both materials in concentrations of 0.0%, 0.5%, 1.0%, 5.0%, 10.0%, 15.0%, and 20.0% (w/w). PS, peanut paste, and peanut butter used in the study had initial total phenolics contents of 158, 12.9, and 14.1 mg GAE/g, respectively. Hydrophilic oxygen radical absorbance capacity (H-ORAC) of peanut skins was 189453 μMol Trolox/100 g and addition of 5% PS increased H-ORAC of peanut paste and peanut butter by 52% to 63%. Descriptive sensory analysis indicated that the addition of 1% PS did not change intensity of descriptors in the sensory profile of either peanut paste or peanut butter. Addition of 5% PS resulted in significant differences in woody, hulls, skins; bitter; and astringent descriptors and 10% PS addition resulted in significant differences in most attributes toward more negative flavor. Peanut skins are a low-value residue material from peanut processing which contain naturally occurring phenolic compounds. The use of this material to improve antioxidant capacity and shelf-life of foods can add value to the material and improve the nutritional value of foods. The improved nutritional qualities and unchanged flavor profile occurring with low levels of peanuts skins in peanut paste and peanut butter suggest potential application of this technology in various food industries. Journal of Food Science © 2012 Institute of Food Technologists® No claim to original US government works.

  2. Molecular interaction studies of trimethoxy flavone with human serum albumin.

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    Mahesh Gokara

    Full Text Available BACKGROUND: Human serum albumin (HSA is the most abundant protein in blood plasma, having high affinity binding sites for several endogenous and exogenous compounds. Trimethoxy flavone (TMF is a naturally occurring flavone isolated from Andrographis viscosula and used in the treatment of dyspepsia, influenza, malaria, respiratory functions and as an astringent and antidote for poisonous stings of some insects. METHODOLOGY/PRINCIPAL FINDINGS: The main aim of the experiment was to examine the interaction between TMF and HSA at physiological conditions. Upon addition of TMF to HSA, the fluorescence emission was quenched and the binding constant of TMF with HSA was found to be K(TMF = 1.0+/-0.01x10(3 M(-1, which corresponds to -5.4 kcal M(-1 of free energy. Micro-TOF Q mass spectrometry results showed a mass increase of from 66,513 Da (free HSA to 66,823 Da (HAS +Drug, indicating the strong binding of TMF with HSA resulting in decrease of fluorescence. The HSA conformation was altered upon binding of TMF to HSA with decrease in alpha-helix and an increase in beta-sheets and random coils suggesting partial unfolding of protein secondary structure. Molecular docking experiments found that TMF binds strongly with HSA at IIIA domain of hydrophobic pocket with hydrogen bond and hydrophobic interactions. Among which two hydrogen bonds are formed between O (19 of TMF to Arg 410, Tyr 411 and another one from O (7 of TMF to Asn 391, with bond distance of 2.1 A, 3.6 A and 2.6 A, respectively. CONCLUSIONS/SIGNIFICANCE: In view of the evidence presented, it is imperative to assign a greater role of HSA's as a carrier molecule for many drugs to understand the interactions of HSA with TMF will be pivotal in the design of new TMF-inspired drugs.

  3. Evaluation of the Effects of Bismuth Subgallate on Wound Healing in Rats. Histological Findings

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    Santos, Rafaela Mabile Ferreira dos

    2016-05-01

    Full Text Available Introduction Bismuth subgallate (BS is a yellow and odorless powder that has hemostatic astringent properties. Some otorhinolaryngologists and dentists currently use this substance to enhance wound healing. Objective The objective of this study is to evaluate the effects of bismuth subgallate on wound healing, through the analysis of inflammatory process, collagen production, and angiogenesis. Method A standard wound was made on the back of 60 male Wistar rats, using a biopsy punch. We created two groups: the experimental group, which underwent daily application of 0.5mg BS over the entire wound, and the control group, which underwent daily application of sodium chloride 0.9%. We performed a qualitative evaluation of the tissue on the third, seventh, and fourteenth day. We assessed inflammatory markers using Hematoxylin and Eosin (HE stain, used Picrosirius stain for collagen analysis, and immunohistochemistry was used for angiogenesis analysis through evaluation of smooth muscle proliferation. Results Statistically, we found no significant differences between groups regarding inflammatory response on the third (p = 1, seventh (p = 0.474, and fourteenth day (p = 0.303. Also, collagen type I and III production showed no statistical differences between groups on the third (p = 0.436, seventh (p = 0.853, and fourteenth day (p = 0.436 of analysis. Immunohistochemistry did not present differences on angiogenesis between experimental and control group on the third (p = 0.280, seventh (p = 0.971, and fourteenth day (p = 0.218. Conclusion BS does not promote significant changes in inflammatory response, collagen, and angiogenesis. Thus, it does not influence healing on skin wounds on rats.

  4. QTL analysis and candidate gene mapping for the polyphenol content in cider apple.

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    Cindy F Verdu

    Full Text Available Polyphenols have favorable antioxidant potential on human health suggesting that their high content is responsible for the beneficial effects of apple consumption. They control the quality of ciders as they predominantly account for astringency, bitterness, color and aroma. In this study, we identified QTLs controlling phenolic compound concentrations and the average polymerization degree of flavanols in a cider apple progeny. Thirty-two compounds belonging to five groups of phenolic compounds were identified and quantified by reversed phase liquid chromatography on both fruit extract and juice, over three years. The average polymerization degree of flavanols was estimated in fruit by phloroglucinolysis coupled to HPLC. Parental maps were built using SSR and SNP markers and used for the QTL analysis. Sixty-nine and 72 QTLs were detected on 14 and 11 linkage groups of the female and male maps, respectively. A majority of the QTLs identified in this study are specific to this population, while others are consistent with previous studies. This study presents for the first time in apple, QTLs for the mean polymerization degree of procyanidins, for which the mechanisms involved remains unknown to this day. Identification of candidate genes underlying major QTLs was then performed in silico and permitted the identification of 18 enzymes of the polyphenol pathway and six transcription factors involved in the apple anthocyanin regulation. New markers were designed from sequences of the most interesting candidate genes in order to confirm their co-localization with underlying QTLs by genetic mapping. Finally, the potential use of these QTLs in breeding programs is discussed.

  5. Irradiation effect on antifungal potential Myristica fragrans (nutmeg) essential oil, a preliminary study

    Energy Technology Data Exchange (ETDEWEB)

    Duarte, Renato C.; Fanaro, Gustavo B.; Koike, Amanda C.R.; Villavicencio, Anna Lucia C.H., E-mail: gbfanaro@ipen.b, E-mail: amandaramos@usp.b, E-mail: villavic@ipen.b [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

    2011-07-01

    The Myristica fragrans (nutmeg) is any of several species of trees in genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia, or Spice Islands. Widely used as a food condiment and flavoring, used in perfumery and medicine. The nutmeg has many biological properties as analgesic, antiseptic, antispasmodic, aphrodisiac, astringent, carminative, haemostatic, insecticidal and parasiticide. Previous research has revealed interesting antimicrobial effect of nutmeg essential oil. Spices irradiation is a worldwide process used and this technique is an effective pathogenic microorganisms control providing consumers food security. By the fact nutmeg not only used in food, but also as an essential oil raw material this study investigated the nutmeg different irradiation doses influence on the possible antimicrobial potential oil. The aim of this study was evaluate the antifungal potential oil from unirradiated and irradiated nutmeg in the fungus Guignardia citricarpa that causes serious damage in orange plantations. The Myristica fragrans samples were irradiated in {sup 60}Co irradiator at doses of 5.0 and 10.0 kGy. The oil was used in 50 and 100% of concentration (irradiated and not irradiated). The essential oil in high concentration could be a good substitute for the pesticides used to control the fungus Guignardia citricarpa, the nutmeg irradiation treatment with the doses 5.0 and 10.0 kGy did not changed the results in the essential oil effectiveness. It is clear that is necessary others studies with others doses to verify the radiation ionizing influence in the essential oil activity and the oil application efficiency in the field against the fungus. (author)

  6. Diversity of Cacao Trees in Waslala, Nicaragua: Associations between Genotype Spectra, Product Quality and Yield Potential

    Science.gov (United States)

    Trognitz, Bodo; Cros, Emile; Assemat, Sophie; Davrieux, Fabrice; Forestier-Chiron, Nelly; Ayestas, Eusebio; Kuant, Aldo; Scheldeman, Xavier; Hermann, Michael

    2013-01-01

    The sensory quality and the contents of quality-determining chemical compounds in unfermented and fermented cocoa from 100 cacao trees (individual genotypes) representing groups of nine genotype spectra (GG), grown at smallholder plantings in the municipality of Waslala, Nicaragua, were evaluated for two successive harvest periods. Cocoa samples were fermented using a technique mimicking recommended on-farm practices. The sensory cocoa quality was assessed by experienced tasters, and seven major chemical taste compounds were quantified by near infrared spectrometry (NIRS). The association of the nine, partially admixed, genotype spectra with the analytical and sensory quality parameters was tested. The individual parameters were analyzed as a function of the factors GG and harvest (including the date of fermentation), individual trees within a single GG were used as replications. In fermented cocoa, significant GG-specific differences were observed for methylxanthines, theobromine-to-caffeine (T/C) ratio, total fat, procyanidin B5 and epicatechin, as well as the sensory attributes global score, astringency, and dry fruit aroma, but differences related to harvest were also apparent. The potential cocoa yield was also highly determined by the individual GG, although there was significant tree-to-tree variation within every single GG. Non-fermented samples showed large harvest-to-harvest variation of their chemical composition, while differences between GG were insignificant. These results suggest that selection by the genetic background, represented here by groups of partially admixed genotype spectra, would be a useful strategy toward enhancing quality and yield of cocoa in Nicaragua. Selection by the GG within the local, genetically segregating populations of seed-propagated cacao, followed by clonal propagation of best-performing individuals of the selected GG could be a viable alternative to traditional propagation of cacao by seed from open pollination. Fast and

  7. Pharmacognostic Investigation of Clerodendrum phlomidis Linn. f. Root

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    Dinesh Kumar

    2014-05-01

    Full Text Available The present study was aimed to perform the pharmacognostic evaluation of Clerodendrum phlomidis Linn. f. root in terms of organoleptic, fluorescence analysis, macro-microscopy and physicochemical parameters.The characteristic macroscopic study showed that the root consists of 7-15 cm long, 0.2 -3.0 cm thick pieces which are cylindrical, tough and yellowish-brown externally, with hard fracture and slightly astringent taste. The main microscopic characters of the root show exfoliating cork, having10-15 rows of tangentially elongated, thick-walled cells. Cortex consists of round to oval parenchymatous cells, a few containing rhomboid shaped calcium oxalate crystals. Endodermis consists of 3- 4 layers of non-lignified, thick-walled rounded parenchymatous cells followed by a single pericyclic layer. Phloem consists of isodiametric, thin-walled, parenchymatous cells whereas xylem contains lignified pitted vessels. Medullary rays consisting of biseriate layer of lignified and radially elongated parenchymatous cells is narrower in the xylem region during wider in the phloem region. The physicochemical analysis of the root, i.e., total ash, water-soluble ash, sulphated ash are 7.8, 0.9 and 10.3 (% w/w respectively. Further successive extraction of the root powder with petroleum ether, chloroform, alcohol, water yielded 2.2, 2.4, 12.4 and 9.6 (% w/wextracts respectively. Fluorescence study imparted characteristic colours to the root powder when observed under visible, short and long wavelength light. Various pharmacognostic parameters evaluated in this study helps inbotanical identification and standardization of Clerodendrum phlomidis L. root part in crude form and provide the authentic data for the researchers and scientists involved in carrying out further research on this plant part.

  8. Antifungal Screening of Bridelia ferruginea Benth (Euphorbiaceae Stem Bark Extract in Mouthwash Formulations

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    Aremu Olusola Isaac

    2017-06-01

    Full Text Available The plant Bridelia ferruginea Benth (Euphorbiaceae has been known for its use in the management of oral thrush ethnomedicinally in various parts of Africa, a practice which has been justified by results of certain scientific studies. The aim of this study was to develop an appropriate dosage formulation, a mouthwash and evaluate the antifungal potential of this dosage formulation against a major causative organism of oral thrush, Candida albicans. Extraction of the stem bark was carried out with boiled distilled water, the extract was formulated into mouthwashes at concentrations of 0.5, 1.0, 1.5, 2.0 and 2.5%w/v. All formulations contained viscosity imparting agent, a sweetener and a preservative. Physical characterisation, viscosity, pH and palatability of the mouthwash formulations were determined. Agar-well diffusion method was used to assess antifungal activity of the formulations against Candida albicans and Nystatin oral suspension was used as reference compound. The results showed that Bridelia ferruginea stem bark extract mouthwash solutions were brown in colour, had agreeable odour and sweet astringent taste. The pH for all concentrations was in the range 5.41-5.63. The viscosity at spindle no 2, 60rpm range between 0.226-0.238 Pa.S for all concentrations studied. The formulations had antifungal activity against Candida albicans. The highest concentration (2.5%w/v gave mean zone of inhibition of 25.50±0.71mm that was comparable with Nystatin oral suspension 28.00±1.41mm, a reference compound. The foregoing suggests that with little modification in the formulation especially the adjustment of the pH, Bridellia ferruginea mouthwash solutions may be developed into commercially useful preparations.

  9. Gelatin tannate reduces the proinflammatory effects of lipopolysaccharide in human intestinal epithelial cells

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    Frasca G

    2012-05-01

    Full Text Available Giuseppina Frasca1, Venera Cardile1, Carmelo Puglia2, Claudia Bonina2, Francesco Bonina21Department of Biomedical Sciences, (Physiology, 2Department of Drug Sciences, University of Catania, Catania, ItalyBackground: Gelatin tannate is a mixture of tannic acid and gelatin. Tannic acid has astringent properties, due to its capacity to form protein–macromolecular complexes, as well as antibacterial and antioxidant properties. However, little is known about its anti-inflammatory properties. Purpose: To evaluate the anti-inflammatory activity of gelatin tannate by quantifying the suppression of key molecules produced during inflammatory events in lipopolysaccharide (LPS-stimulated human intestinal cells. Methods: Intercellular adhesion molecule-1 (ICAM-1 expression was determined by Western blot analysis; interleukin-8 (IL-8 and tumor necrosis factor-α (TNF-α concentrations were measured by enzyme-linked immunosorbent assays in Caco-2 cells 24 hours after treatment with LPS (1 μg/mL in presence of different concentrations of gelatin tannate. Results: ICAM-1 is induced on a wide variety of cells by inflammatory stimuli such as LPS. Our results have shown gelatin tannate as a potent inhibitor of ICAM-1 expression in LPS-stimulated Caco-2 cells. IL-8 and TNF-α are important inflammatory mediators, recruiting neutrophils and T-lymphocytes. Together with LPS, adding gelatin tannate at different concentrations induced a dose-dependent inhibition of IL-8 and TNF-α released by Caco-2 cells. Conclusion: These results suggest that gelatin tannate exerts anti-inflammatory effects by inhibiting the specific cytokines and adhesion molecules involved in several inflammatory disorders.Keywords: Caco-2, ICAM-1, IL-8, TNF-α

  10. Chronic venous leg ulcers – role of topical zinc

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    Maher SF

    2015-06-01

    Full Text Available Sara F Maher Physical Therapy Program, Department of Healthcare Sciences, Wayne State University, Detroit, MI, USA Abstract: Topical zinc has been used in the treatment of wounds for over 3,000 years, and is reported to have antiseptic, astringent, anti-inflammatory, antimicrobial, and wound healing properties. Fourteen studies were identified and reviewed, to assess the efficacy of this treatment modality as either a bandage or skin protectant in the treatment of venous ulcers. The authors of three studies reported improved healing time or success rate in wounds treated with zinc-based products. However, the authors of one study attributed the faster healing rate mainly to the extra compression (that improved venous blood return, delivered by the non-elastic paste bandage, and not by the zinc oxide alone. The quality of evidence is fair, as 50% of the studies were conducted prior to 2000 and 50% of the studies utilized fewer than 45 patients randomized to two or more groups. Other treatments have been reported to be more cost-effective than zinc, including hydrocolloids, four-layer compression systems, and CircAid Thera-boots. Finally, zinc was reported to be less comfortable, less easy to use, and caused increased pain, in comparison to other products on the market. This literature review, therefore, demonstrated that current evidence is insufficient to determine the effectiveness of zinc-based products in the treatment of venous wounds. Future research is needed focusing on larger, high-quality trials with an emphasis on quality of life issues and cost-effectiveness of treatment. Keywords: chronic wounds, leg ulcers, venous insufficiency, topical zinc

  11. Anti-inflammatory effect of Pistacia atlantica subsp. kurdica volatile oil and gum on acetic acid-induced acute colitis in rat

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    M. Minaiyan

    2015-04-01

    Full Text Available Background and objectives: Baneh tree or Pistacia atlantica subsp. kurdica is an endemic plant of Iran which belongs to Anacardiaceae family. It has various traditional uses including astringent and anti-diarrheal as well as improving some of the symptoms of gastrointestinal upsets. In this study we decided to investigate the effects of various fractions of baneh gum with different doses in an animal model of ulcerative colitis as one of the important chronic inflammatory bowel diseases of the gastrointestinal tract. Methods: The volatile oil and aqueous baneh gum suspensions were prepared and the constituents of the volatile oil were analyzed by GC/MS. They were used to treat colitis induced by acetic acid 4% in rats. Three doses of gum (100, 200 and 400 mg/kg were administered both orally (p.o. and intra-rectally (i.r. while volatile oil was administered p.o. with doses 100, 200 and 400 µl/kg for four constitutive days. Anti-inflammatory effects of the test compounds were compared with oral prednisolone and hydrocortisone enema. Wet colon weight/ length ratio and tissue damage scores and area as well as indices of colitis and tissue myeloperoxidase activity were evaluated for each specimen. Results: Alpha-pinene was the main constituent of baneh volatile oil (41.23%. We observed therapeutic effects in applied doses of oral gum as well as volatile oil to reduce all indices of colitis and myeloperoxidase activity. Unlike the oral form of gum, its rectal administration was not significantly effective to improve colitis. Conclusion: This research has proved the anti-inflammatory potential of oral gum of Pistacia atlantica subsp. kurdica and its volatile oil in an experimentally induced colitis.

  12. Nootropic potential of Bauhinia variegata: A systematic study on murine model

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    Nishikant Jatav

    2014-01-01

    Full Text Available Objectives: Bauhinia variegata Linn (leguminosae is one of the important medicinal herbs used traditionally to treat fever, as tonic, astringent, diarrhea, dysentery, hemorrhoids, piles, edema. Recent findings on Bauhinia variegata Linn have demonstrated its antioxidant, anti-hyperlipidemic, and hepatoprotective potential. The present work is focused to evaluate nootropic potential of Bauhinia variegata Linn in rats. Materials and Methods: The leaves of Bauhinia variegata were collected in the month of January from Jawaharlal Nehru Krishi Vishwavidyalaya Jabalpur (Madhya Pradesh. Leaves were subjected for isolation of crude flavonoids and characterized by total flavonoid content assay. Flavonoid-rich extract of Bauhinia variegata was studied for acute oral toxicity as per revised Organization for Economic Cooperation & Development guidelines No. 423. Nootropic activity was determined by elevated plus maze, rotating rod apparatus, baclofen-induced catatonia, diazepam-induced amnesia. Results: Flavonoid-rich fraction of Bauhinia variegata caused no alteration in locomotion in animals. In the current study, animals treated with flavonoid-rich fraction of Bauhinia variegata (400 mg/kg showed a significant decrease in transfer latency as compared to the control group, which indicates cognitive enhancement effect flavonoid-rich fraction of Bauhinia variegata. In rota rod studies, flavonoid-rich fraction of Bauhinia variegata increased fall of time as compared to diazepam. In baclofen-induced catatonia, administration of flavonoid-rich fraction of Bauhinia variegata demonstrated protective effect on rats. Over all, flavonoid-rich fraction of Bauhinia variegata was found to enhance the performance of murine models. Conclusion: Thus, it could be concluded that flavonoids from Bauhinia variegata possess nootropic potential. However, more systematic studies are required to determine its exact mechanism of action.

  13. QTL analysis and candidate gene mapping for the polyphenol content in cider apple.

    Science.gov (United States)

    Verdu, Cindy F; Guyot, Sylvain; Childebrand, Nicolas; Bahut, Muriel; Celton, Jean-Marc; Gaillard, Sylvain; Lasserre-Zuber, Pauline; Troggio, Michela; Guilet, David; Laurens, François

    2014-01-01

    Polyphenols have favorable antioxidant potential on human health suggesting that their high content is responsible for the beneficial effects of apple consumption. They control the quality of ciders as they predominantly account for astringency, bitterness, color and aroma. In this study, we identified QTLs controlling phenolic compound concentrations and the average polymerization degree of flavanols in a cider apple progeny. Thirty-two compounds belonging to five groups of phenolic compounds were identified and quantified by reversed phase liquid chromatography on both fruit extract and juice, over three years. The average polymerization degree of flavanols was estimated in fruit by phloroglucinolysis coupled to HPLC. Parental maps were built using SSR and SNP markers and used for the QTL analysis. Sixty-nine and 72 QTLs were detected on 14 and 11 linkage groups of the female and male maps, respectively. A majority of the QTLs identified in this study are specific to this population, while others are consistent with previous studies. This study presents for the first time in apple, QTLs for the mean polymerization degree of procyanidins, for which the mechanisms involved remains unknown to this day. Identification of candidate genes underlying major QTLs was then performed in silico and permitted the identification of 18 enzymes of the polyphenol pathway and six transcription factors involved in the apple anthocyanin regulation. New markers were designed from sequences of the most interesting candidate genes in order to confirm their co-localization with underlying QTLs by genetic mapping. Finally, the potential use of these QTLs in breeding programs is discussed.

  14. Identification and sensory evaluation of dehydro- and deoxy-ellagitannins formed upon toasting of oak wood (Quercus alba L.).

    Science.gov (United States)

    Glabasnia, Arne; Hofmann, Thomas

    2007-05-16

    Traditionally, spirits such as whiskey are matured in toasted wood barrels to improve the sensory quality of the final beverage. In order to gain first insight into the puzzling road map of thermal ellagitannin transformation chemistry and provide evidence for the changes in sensory active nonvolatiles in oak wood during toasting, the purified oak ellagitannins castalagin and vescalagin, their corresponding dimers roburin A and roburin D, and 33-carboxy-33-deoxyvescalagin were thermally treated in model experiments. Besides mouth-coating and golden-brown colored melanoidin-type polymers, individual major reaction products were produced as transient intermediates which were identified for the first time by means of LC-MS/MS and 1D/2D-NMR spectroscopy. Depending strongly on the stereochemistry, castalagin is oxidized to the previously unreported dehydrocastalagin, whereas its diastereomer vescalagin, differing only in the stereochemistry at carbon C-1, is most surprisingly converted into deoxyvescalagin. Comparative model experiments with 33-carboxy-33-deoxyvescalagin revealed castalagin, vescalagin, dehydrocastalagin, and deoxyvescalagin as typical reaction products, thus indicating decarboxylation as a key step in the thermal degradation of that ellagitannin. Similar to the ellagitannin monomers, LC-MS/MS analyses gave strong evidence that the corresponding dimer roburin A, containing the vescalagin configuration at C-1, was converted into the deoxyroburin A, whereas roburin D, exhibiting the castalagin configuration at C-1, was oxidized to give the dehydroroburin D. Human sensory experiments revealed that the ellagitannin derivatives imparted an astringent mouth-coating sensation with threshold concentrations ranging from 1.1 to 126.0 micromol/L, depending strongly on their chemical structure.

  15. Total polyphenols contents in different grapevine varieties in highlands of southern brazil

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    Brighenti Emilio

    2017-01-01

    Full Text Available Phenolic compounds are one of the main parameters of wine quality and contribute to the organoleptic characteristics, particularly color, astringency and body. In the highlands of southern Brazil, low temperatures and high accumulation of global solar radiation favor the synthesis of total polyphenols in grapes. The objective of this work was to evaluate the concentration of total polyphenols of 10 white varieties and 13 red varieties produced in high altitude regions of southern Brazil. The vineyard is located in the Experimental Station of Santa Catarina State Agricultural Research and Rural Extension Agency (EPAGRI, in the city of São Joaquim (28° 16′30″S, 49° 56′09″W, Altitude 1,400 m, the evaluations occurred in 2015/2016 growing season. The content of total polyphenols was determined as proposed by Singleton & Rossi (1965, using the Folin-Ciocalteu method, with spectrophotometer readings. Polyphenol content ranged from 283.56 to 1,387.31 mg/L for white varieties, the varieties with the highest concentrations were Greco di Tufo (1,378.31 mg/L, Trebbiano Toscano (995.59 mg/L and Ribola Gialla (737.48 mg/L. For the red varieties, the total polyphenol content ranged from 523.87 to 4,929.57 mg/L, Ancellotta (4,929.57 mg/L, Uva di Troia (2,722.27 mg/L and Croatina (2,410 mg/L stood out for presenting the highest levels.

  16. Impacts of Grapevine Leafroll Disease on Fruit Yield and Grape and Wine Chemistry in a Wine Grape (Vitis vinifera L. Cultivar.

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    Olufemi J Alabi

    Full Text Available Grapevine leafroll disease (GLD is an economically important virus disease affecting wine grapes (Vitis vinifera L., but little is known about its effect on wine chemistry and sensory composition of wines. In this study, impacts of GLD on fruit yield, berry quality and wine chemistry and sensory features were investigated in a red wine grape cultivar planted in a commercial vineyard. Own-rooted Merlot vines showing GLD symptoms and tested positive for Grapevine leafroll-associated virus 3 and adjacent non-symptomatic vines that tested negative for the virus were compared during three consecutive seasons. Number and total weight of clusters per vine were significantly less in symptomatic relative to non-symptomatic vines. In contrast to previous studies, a time-course analysis of juice from grapes harvested at different stages of berry development from symptomatic and non-symptomatic vines indicated more prominent negative impacts of GLD on total soluble solids (TSS and berry skin anthocyanins than in juice pH and titratable acidity. Differences in TSS between grapes of symptomatic and non-symptomatic vines were more pronounced after the onset of véraison, with significantly lower concentrations of TSS in grapes from symptomatic vines throughout berry ripening until harvest. Wines made from grapes of GLD-affected vines had significantly lower alcohol, polymeric pigments, and anthocyanins compared to corresponding wines from grapes of non-symptomatic vines. Sensory descriptive analysis of 2010 wines indicated significant differences in color, aroma and astringency between wines made from grapes harvested from GLD-affected and unaffected vines. The impacts of GLD on yield and fruit and wine quality traits were variable between the seasons, with greater impacts observed during a cooler season, suggesting the influence of host plant × environment interactions on overall impacts of the disease.

  17. Preparation and characterization of Tribulus terrestris-loaded nanoparticles

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    M. Khanavi*

    2017-11-01

    Full Text Available Background and objectives: Tribulus terrestris is a flowering herb (Zygophyllaceae with several properties in folk medicine such as diuretic, tonic, aphrodisiac, analgesic, astringent, and stomachic-lithotripter activities. Although, some extracts and phytochemicals represent excellent bio-activity in vitro, less or no in vivo activity is observed due to their improper molecular size. The intend of this research was investigation of the feasibility of encapsulating T. terrestris into [poly (lactic-co-glycolic acid] PLGA nanoparticles. Methods: Aerial parts of the plant were extracted with aqueous ethanol 85% by percolation apparatus. The nanoparticles of T. terrestris-loaded were prepared using a modified simultaneous double-emulsion solvent evaporation/diffusion method. Elucidations were made on the basis of scanning electron microscopy (SEM and differential scanning calorimetry (DSC. The content of nanoparticles was analyzed by HPLC with indirect method. Results: The results stated that increasing the portion of plant extract could cause bigger size with no considerable increase in polydispersity index (PDI. The encapsulation efficiency of T. terrestris-loaded nanoparticles was 40.3 to 78.5 and the drug loadings were 0.806 to 6.104, with different ratios of extract. The overall pattern of the release in SDS 1% in dialysis bag in all formulations showed similar and biphasic release kinetic, an initial burst release in the first day followed by constant release over 10 days. Conclusion: An effective approach for the preparation of T. terrestris-loaded PLGA nanoparticles was performed. The controlled release profile showed that these biodegradable PLGA nanoparticles had great potential and should be given particular consideration in further biological researches.

  18. Juice blends--a way of utilization of under-utilized fruits, vegetables, and spices: a review.

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    Bhardwaj, Raju Lal; Pandey, Shruti

    2011-07-01

    The post-harvest shelf life of maximum of fruits and vegetables is very limited due to their perishable nature. In India more then 20-25 percent of fruits and vegetables are spoiled before utilization. Despite being the world's second largest producer of fruits and vegetables, in India only 1.5 percent of the total fruits and vegetables produced are processed. Maximum amounts of fruit and vegetable juices turn bitter after extraction due to conversion of chemical compounds. In spite of being under utilized, the utilization of highly nutritive fruits and vegetables is very limited due to high acidity, astringency, bitterness, and some other factors. While improving flavor, palatability, and nutritive and medicinal value of various fruit juices such as aonla, mango, papaya, pineapple, citrus, ber, pear, apple, watermelon, and vegetables including bottle gourd, carrot, beet root, bitter gourd, medicinal plants like aloe vera and spices can also be used for juice blending. All these natural products are valued very highly for their refreshing juice, nutritional value, pleasant flavor, and medicinal properties. Fruits and vegetables are also a rich source of sugars, vitamins, and minerals. However, some fruits and vegetables have an off flavor and bitterness although they are an excellent source of vitamins, enzymes, and minerals. Therefore, blending of two or more fruit and vegetable juices with spices extract for the preparation of nutritive ready-to-serve (RTS), beverages is thought to be a convenient and economic alternative for utilization of these fruits and vegetables. Moreover, one could think of a new product development through blending in the form of a natural health drink, which may also serve as an appetizer. The present review focuses on the blending of fruits, under-utilized fruits, vegetables, medicinal plants, and spices in appropriate proportions for the preparation of natural fruit and vegetable based nutritive beverages.

  19. Topical vesicular formulations of Curcuma longa extract on recuperating the ultraviolet radiation-damaged skin.

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    Kaur, Chanchal Deep; Saraf, Swarnlata

    2011-12-01

      Ultraviolet radiations generate reactive oxygen species, leading to adverse effects on skin properties. Botanical extracts are multifunctional in nature having various properties like photoprotection, anti-aging, moisturizing, antioxidant, astringent, anti-irritant, and antimicrobial activity.   The aim of this study was to formulate creams having Curcuma longa extract loaded novel vesicular systems (liposomes, ethosomes, and transfersomes) and study their photoprotective effect by assessment of skin hydration (Cutometer) and sebum content (Sebumeter).   The alcoholic C. longa extract loaded liposomes, ethosomes, and transfersomes having 0.5-2.0% w/w extract were prepared, evaluated for size, entrapment efficiency, and incorporated into the cream. Their long-term interaction with skin (6 weeks) was compared in terms of their effects on skin hydration and sebum content.   Vesicular size obtained was in the range 167.3 ± 3.0 to 262.4 ± 2.4 nm with low polydispersity index (0.2-0.3) and high entrapment efficiency. The efficacy was in the order C. longa extract loaded transfersomal creams > C. longa extract loaded ethosomal creams > C. longa extract loaded liposomal creams > C. longa extract loaded creams > Empty transfersome loaded cream > Empty ethosome loaded cream > Empty liposome loaded cream > Base cream.   The photoprotective properties of the constituents of C. longa extract and hydrant, moisturizing lipid components of nano vesicles with better skin penetration resulted in improvement in skin properties like skin hydration and sebum content. The herbal extract loaded nano vesicles incorporated in cream could be used as photoprotective formulations. © 2011 Wiley Periodicals, Inc.

  20. Recent research advances and ethno-botanical history of miang, a traditional fermented tea (Camellia sinensis var. assamica of northern Thailand

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    Chartchai Khanongnuch

    2017-09-01

    Full Text Available Miang is an ethnic fermented tea leaf (Camellia sinensis var. assamica from northern Thailand. It has a long history of sociocultural relationship with northern Thai people. Unlike other types of tea, miang is a unique product that is known as chewing tea or eating tea. In addition, it is also a specific food for traditional religious ceremonies and funerals. Although chewing of miang has become less popular among younger generations, there remains a demand for miang in specific areas of northern Thailand. The traditional fermentation mechanism for miang has not been well documented and the information is now being developed. Current studies indicated that the astringent miang possessed higher phenolic metabolites especially epigallocatechin gallate than the sour miang and fresh tea leaf used for making miang in general. The chemical constituents in miang are of interest and the scientific advances to understand and develop this ethnic tea product are rapidly emerging. Miang has many potential benefits and is proposed to be used for many applications such as foods, pharmaceuticals, and nutraceuticals. Other valuable chemical constituents have not yet been widely reported and require further research. The current understanding of miang has been developed from literature on historic and sociocultural relationships of miang, current evidence scientific evidence, and personal interviews with local miang producers. From the plantation areas close to miang production, physiological, chemical, and microbiological analysis of miang were undertaken and integrated with current scientific literature and community surveys to build an evolving body of new knowledge. This paper provides important historic background of miang and its ethno-botanical relationship with northern Thai people. Traditional production of miang and its chemical and physical properties make miang different from other fermented tea leaves. Therefore, this unique miang with ethnic roots

  1. ANTIMICROBIOLOGICAL EFFECTS OF NEW NATURAL ANTISEPTIC FORMULATION ON NON-INFECTED VENOUS LEG ULCER: PILOT STUDY

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    Ivana Binić

    2011-09-01

    Full Text Available Venous leg ulcers represent a significant public health problem that will increase as the population ages. Numerous herbs and their extracts are potentially conducive to wound healing, including the ability to serve as antimicrobial, antifungal, astringent etc. The aim of the study was to establish the in-vivo antimicrobial effects of herbal hydrogel formulation DermaplantG. The major components of the DermaplantG were the extracts of Allii bulbus, Hyperici herba and extract of Calendulae flos. A total of 12 patients with non-infected venous leg ulcers were treated twice daily, for 5 weeks, with new hydrogel formulation. All ulcers showed clinical signs of contamination or colonization without signs of systemic infection. Premoistening the swab with sterile saline was considered when the surface of the wound was dry. The tip of the swab was rolled on its side in a zigzag pattern for at least one full rotation. Standard methods for isolation and identification of aerobic and anaerobic bacteria were used. On baseline assessment, a large number of different types of bacteria were detected in all venous leg ulcers. S. aureus and P. aeruginosa were isolated from almost all controls.On baseline, mixed bacterial flora (50% was isolated in six venous leg ulcers (five ulcers with S. aureus-P. aeruginosa and one ulcer with E.coli-Enterobacter spp-P.aeruginosa. At the end of the treatment in DermaplantG group in 8 venous ulcers were detected S. aureus (66.66% and P. aeruginosa (16.66%, and one venous leg ulcers was detected as sterile (8.33%. The number of different types of isolated bacterial species decreased significantly (P<0.05 after the use of DermaplantG herbal preparations. Therapy in DermaplantG group was administered without any side effects.The preliminary results of this pilot study demonstrate potential antimicrobial effects of herbal therapy on non-infected venous leg ulcers.

  2. Efficacy of an aluminium triformate mouthrinse during the maintenance phase in periodontal patients: a pilot double blind randomized placebo-controlled clinical trial.

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    Azaripour, Adriano; Weusmann, Jens; Eschig, Carl; Schmidtmann, Irene; Van Noorden, Cornelis J F; Willershausen, Brita

    2016-05-23

    The aim of this prospective placebo-controlled pilot study was to evaluate short-term effects of a mouthrinse containing aluminium triformate (ATF) on gingival inflammation and plaque formation in periodontal patients who are in the maintenance phase. ATF has styptic (astringent) and anti-inflammatory effects. Forty non-smoking periodontal patients with modified sulcus bleeding index (MSBI) ≥40 % were randomly divided into two groups. The participants received a masked mouthrinse (ATF or placebo) and were instructed with the rinsing protocol of 3 daily rinses during 30 s for 7 days. One blinded investigator (CE) performed all clinical examinations. The primary outcome was reduction in gingival inflammation as measured by MSBI. The secondary outcomes were reduction of the amount of plaque as measured by plaque index (PI) and approximal plaque index (API) and the occurrence of side effects. The patients were evaluated at the start and the end of the rinsing period, including the compliance of the patients. MSBI was reduced in both groups compared to baseline, but the ATF group showed significantly more reduction in MSBI compared to the placebo group (ATF: 17.6 %, placebo: 7.6 %, p = 0.035). ATF and placebo had no effects on dental plaque. Patients reported ATF mouthrinse not to have side effects other than oral sensation, whereas compliance of the patients was good. Almost all patients in the ATF group reported reduction of gum bleeding after 1 week of rinsing with ATF. This short-term pilot clinical trial is a firm basis to design a long-term controlled clinical trial to show whether ATF helps to inhibit further periodontal breakdown in maintenance patients with high MSBI. This trial was registered in the WHO International Clinical Trials Registry Platform as DRKS00007672 , date of registration: 21/01/2015.

  3. Strategies to improve palatability and increase consumption intentions for Momordica charantia (bitter melon: A vegetable commonly used for diabetes management

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    Shovic Anne C

    2011-07-01

    Full Text Available Abstract Background Although beneficial to health, dietary phytonutrients are bitter, acid and/or astringent in taste and therefore reduce consumer choice and acceptance during food selection. Momordica charantia, commonly known as bitter melon has been traditionally used in Ayurvedic and Chinese medicine to treat diabetes and its complications. The aim of this study was to develop bitter melon-containing recipes and test their palatability and acceptability in healthy individuals for future clinical studies. Methods A cross-sectional sensory evaluation of bitter melon-containing ethnic recipes was conducted among 50 healthy individuals. The primary endpoints assessed in this analysis were current consumption information and future intentions to consume bitter melon, before and after provision of attribute- and health-specific information. A convenience sample of 50, self-reported non-diabetic adults were recruited from the University of Hawaii. Sensory evaluations were compared using two-way ANOVA, while differences in stage of change (SOC before and after receiving health information were analyzed by Chi-square (χ2 analyses. Results Our studies indicate that tomato-based recipes were acceptable to most of the participants and readily acceptable, as compared with recipes containing spices such as curry powder. Health information did not have a significant effect on willingness to consume bitter melon, but positively affected the classification of SOC. Conclusions This study suggests that incorporating bitter foods in commonly consumed food dishes can mask bitter taste of bitter melon. Furthermore, providing positive health information can elicit a change in the intent to consume bitter melon-containing dishes despite mixed palatability results.

  4. Expression balances of structural genes in shikimate and flavonoid biosynthesis cause a difference in proanthocyanidin accumulation in persimmon (Diospyros kaki Thunb.) fruit.

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    Akagi, Takashi; Ikegami, Ayako; Suzuki, Yasuhiko; Yoshida, Junya; Yamada, Masahiko; Sato, Akihiko; Yonemori, Keizo

    2009-10-01

    Persimmon fruits accumulate a large amount of proanthocyanidin (PA) during development. Fruits of pollination-constant and non-astringent (PCNA) type mutants lose their ability to produce PA at an early stage of fruit development, while fruits of the normal (non-PCNA) type remain rich in PA until fully ripened. To understand the molecular mechanism for this difference, we isolated the genes involved in PA accumulation that are differentially expressed between PCNA and non-PCNA, and confirmed their correlation with PA content and composition. The expression of structural genes of the shikimate and flavonoid biosynthetic pathways and genes encoding transferases homologous to those involved in the accumulation of phenolic compounds were downregulated coincidentally only in the PCNA type. Analysis of PA composition using the phloroglucinol method suggested that the amounts of epigallocatechin and its 3-O-gallate form were remarkably low in the PCNA type. In the PCNA type, the genes encoding flavonoid 3'5' hydroxylase (F3'5'H) and anthocyanidin reductase (ANR) for epigallocatechin biosynthesis showed remarkable downregulation, despite the continuous expression level of their competitive genes, flavonoid 3' hydroxylation (F3'H) and leucoanthocyanidin reductase (LAR). We also confirmed that the relative expression levels of F3'5'H to F3'H, and ANR to LAR, were considerably higher, and the PA composition corresponded to the seasonal expression balances in both types. These results suggest that expressions of F3'5'H and ANR are important for PA accumulation in persimmon fruit. Lastly, we tested enzymatic activity of recombinant DkANR in vitro, which is thought to be an important enzyme for PA accumulation in persimmon fruits.

  5. Pungency Evaluation of Hydroxyl-Sanshool Compounds After Dissolution in Taste Carriers Per Time-Related Characteristics.

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    Zhang, Lulu; Shi, Bolin; Wang, Houyin; Zhao, Lei; Chen, Zhongxiu

    2017-09-01

    This study was conducted to investigate the sensory characteristics and temporal migration of hydroxyl-sanshool compounds at slight and moderate concentrations after dissolution in ethanol-water, saccharose, NaCl, and MSG via 2-AFC, time intensity (TI) and temporal dominance of sensations (TDS) methods. The pungency detection threshold (DT) was suppressed in saccharose while NaCl and MSG solutions showed no effect on pungency DT. The area under the curve (AUC) of pungency increased in NaCl and MSG solutions and decreased significantly in saccharose solution. Imax (maximal intensity) also increased in NaCl and MSG at low concentrations of hydroxyl-sanshool compounds. The temporally dominant sensations and migration of said sensations across the oral cavity differed among different carriers. Low levels of pungency compounds were characterized by tingling first in the tongue tip and ending in the lips, while moderate levels of the compound produced tingling, astringency, vibrating, and numbing from the tongue tip to the bilateral sides of the tongue, lips, palate, cheek mucosa, and surface of the tongue over time. There were significant differences in the maximum rate, peak time, and duration of any dominant sensation, as well as in the duration of sensation in the lips, tongue tip, and bilateral sides of the tongue. This study provides a dynamic profile of consuming pungent food, which provides a reference not only for the design of new food products with desirable pungency, but also as a scientific basis for the application of pungent compounds within the food and catering industry. © The Author 2017. Published by Oxford University Press. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

  6. Optimizing of a Horizontal Cylinder Type Cocoa Roaster for Dried Cocoa Cotyledon Roasting

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    Sukrisno Widyotomo

    2006-08-01

    Full Text Available The secondary process of cocoa is one of the promising alternatives to increase the value added of dried cocoa beans. One the other hand, the development for secondary cocoa process requires an appropriate technology that is not available yet for small or medium scale business. Cocoa roaster is a basic equipment to produce good and competitive secondary cocoa products for chocolate industry. The Indonesian Coffee and Cocoa Research Institute has, therefore, designed and tested a horizontal cylinder type roaster for drying cocoa cotyledon. The cylinder has 405 mm diameter, 520 mm long and is rotated by a 1 HP (0.75 kW, 220 V, single phase and 1400 rpm electric motor. Assisted with a gear reducer, the final cylinder rotation is adjusted at approximately 6 rpm. The heat for roasting process is generated from kerosene burner. At the end of roasting, the roasted beans are cooled down by ambient air inside a cooling platform by natural air flow. The raw material used in this optimizing test was dried fine cocoa cotyledon. Field tests showed that the optimum performance of the roaster was 7 kg dried fine cocoa cotyledon loaded with roasting temperature 120 oC and 25.57 kg/h optimum capacity. The organoleptic test showed that score of aromatic, flavour, acidity, bitterness, astringency and burnt were 4.8, 5.2, 5.4, 5.2, 4.8 and 0.8 with 10 scale, also 4.2 with 5 scale for likely. The roasting time was 15—25 minutes to get 2.5—3% final water content depend on roasting temperature and cocoa cotyledon loaded. Key words: cocoa, roasting, horizontal cylinder, quality.

  7. Ethnopharmacological uses of Sempervivum tectorum L. in southern Serbia: Scientific confirmation for the use against otitis linked bacteria.

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    Stojković, Dejan; Barros, Lillian; Petrović, Jovana; Glamoclija, Jasmina; Santos-Buelga, Celestino; Ferreira, Isabel C F R; Soković, Marina

    2015-12-24

    Sempervivum tectorum L. (Crassulaceae), known as houseleek, is used in traditional medicine in the treatment of ear inflammation. It can be spread as a pack on wounds, sores, burns, and abscesses and also on painful areas attacked by gout as a refrigerant and astringent. Drinking tea prepared from leaves of S. tectorum is recommended for ulcer treatment. The present study was designed to investigate ethopharmacological use of S. tectorum in the southern Serbia and to further scientifically justify and confirm effectiveness of the leaf juice used in ethnomedicine for ear inflammation, against otitis linked bacteria. Ethnopharmacological survey on the use of S. tectorum in southern Serbia was performed using semi structured questionnaires via a face-to-face interview. Chemical composition of the leaf juice regarding phenolic compounds and organic acids was analyzed. Antimicrobial activity was tested on bacteria isolated from ear swabs of the patients suffering from the ear pain (otitis). Anti-quorum-sensing activities of the juice were further investigated on Pseudomonas aeruginosa. Ethnopharmacological survey revealed the use of S. tectorum in southern Serbia for the treatment of ear pain, warts, cancer, stomachache, ulcer and high blood sugar level with the highest fidelity level (FL) for the ear pain. The phenolic composition of the S. tectorum leaf juice consisted of flavonol glycosides, with kaempferol-3-O-rhamnosyl-glucoside-7-O-rhamnoside as the majority compound. Organic acids composition revealed malic acid as the most dominant one. Antimicrobial and anti-quorum-sensing activities of the juice showed to be promising. Ethnopharmacological use of S. tectorum juice for treating ear pain is justified, since the juice possessed antimicrobial activity towards clinical isolates of bacteria linked to otitis. Copyright © 2015 Elsevier Ireland Ltd. All rights reserved.

  8. Traditional uses, chemistry and pharmacology of Ruscus genus (“Murd esfarm” in traditional Persian medicine; a review

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    F. Shamalizade Baii

    2017-11-01

    Full Text Available Background and objectives: Ruscus genus from Asparagaceae (popularly called Butcher`s broom are perennial rhizomatous evergreen herbs and grows in Europe and south western Asia. They are generally used as anti-inflammatory, diaphoretic, diuretic, mildly laxative, and vasoconstrictive agents in many countries. Ruscus hyrcanus Woronov is widely distributed in north of Iran. It is known as “Murd esfarm” in Persian traditional medicine (TPM. Based on TPM, Iranian physicions applied “Murd esfarm” for various disorders such as epilepsy, diarrhea, expulsion of intestinal worms and for increasing milk secretion. This study aimed to identify “Murd esfarm” a drug used in TPM and develop its therapeutic aspects and introduce a novel species for treatment of chronic vein disease. Methods: This study was conducted using the electronic databases (e.g., Pubmed, Web of science and important Iranian traditional medicine books such as the Canon of medicine, Makhzan-ol advie, Tuhfat al-Mu’minin. Results: Extracts of these plants were effective in increasing venous tone because of their anti-inflammatory and astringent properties, which is attributed to saponin glycosides. Ruscogenin and neoruscogenin are compounds that constrict and strengthen veins and promote circulation from the lower extremities in both species. Conclusion: R. hyrcanus is a unique species of Ruscus in Iran.Due to the similarity of the Butcher`s broom with the plant mentioned in TPM books, this species can be used for the treatment of many diseases related to vascular insufficiency, including varicose veins and hemorrhoids.

  9. Analysis of the grape MYB R2R3 subfamily reveals expanded wine quality-related clades and conserved gene structure organization across Vitis and Arabidopsis genomes

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    Arce-Johnson Patricio

    2008-07-01

    Full Text Available Abstract Background The MYB superfamily constitutes the most abundant group of transcription factors described in plants. Members control processes such as epidermal cell differentiation, stomatal aperture, flavonoid synthesis, cold and drought tolerance and pathogen resistance. No genome-wide characterization of this family has been conducted in a woody species such as grapevine. In addition, previous analysis of the recently released grape genome sequence suggested expansion events of several gene families involved in wine quality. Results We describe and classify 108 members of the grape R2R3 MYB gene subfamily in terms of their genomic gene structures and similarity to their putative Arabidopsis thaliana orthologues. Seven gene models were derived and analyzed in terms of gene expression and their DNA binding domain structures. Despite low overall sequence homology in the C-terminus of all proteins, even in those with similar functions across Arabidopsis and Vitis, highly conserved motif sequences and exon lengths were found. The grape epidermal cell fate clade is expanded when compared with the Arabidopsis and rice MYB subfamilies. Two anthocyanin MYBA related clusters were identified in chromosomes 2 and 14, one of which includes the previously described grape colour locus. Tannin related loci were also detected with eight candidate homologues in chromosomes 4, 9 and 11. Conclusion This genome wide transcription factor analysis in Vitis suggests that clade-specific grape R2R3 MYB genes are expanded while other MYB genes could be well conserved compared to Arabidopsis. MYB gene abundance, homology and orientation within particular loci also suggests that expanded MYB clades conferring quality attributes of grapes and wines, such as colour and astringency, could possess redundant, overlapping and cooperative functions.

  10. Emergency Do Not Consume/do Not Use concentrations for potassium permanganate in drinking water.

    Science.gov (United States)

    Willhite, C C; Bhat, V S; Ball, G L; McLellan, C J

    2013-03-01

    Over the past decade, regulatory authorities and water purveyors have become increasingly concerned with accidental or intentional adulteration of municipal drinking water. Emergency response guidelines, such as the 'Do Not Consume' or use concentration limits derived herein, can be used to notify the public in such cases. Potassium permanganate (KMnO(4)) is used to control iron concentrations and to reduce the levels of nuisance materials that affect odor or taste of finished drinking water. Manganese (Mn) is recognized an essential nutrient, permanganate (MnO4 (-)) and manganous (Mn(+2)) ions are caustic, and the acute toxicity of KMnO(4) is defined by its oxidant/irritant properties and by the toxicity of Mn. Ingestion of small amounts (4-20 mg/kg) of aqueous KMnO(4) solutions that are above 200 mg/L causes gastrointestinal distress, while bolus ingestion has caused respiratory arrest following coagulative necrosis and hemorrhage in the esophagus, stomach, or liver. Dilute KMnO(4) solutions (1-100 mg/L) are used as a topical antiseptics and astringents, but >1:5000 (200 mg/L) dilutions can irritate or discolor sensitive mucous membranes and direct skin or ocular contact with concentrated KMnO(4) can perforate tissues. Based on clinical experience with 200 mg/L KMnO(4), a Do Not Consume concentration of 7 mg/L KMnO(4) (equivalent to 2 mg Mn/L) is recommended. Recognizing limited empirical data from which to calculate an ocular reference value, a skin contact 'Do Not Use' concentration of 30 mg Mn/L is recommended based on the skin irritation in some patients after a 10-min contact with 100 mg KMnO4/L.

  11. Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines.

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    Aleixandre-Tudo, Jose Luis; Buica, Astrid; Nieuwoudt, Helene; Aleixandre, Jose Luis; du Toit, Wessel

    2017-05-24

    Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A large number of enzymatic and chemical reactions involving phenolic compounds take place during winemaking and aging. Despite the large number of published analytical methods for phenolic analyses, the values obtained may vary considerably. In addition, the existing scientific knowledge needs to be updated, but also critically evaluated and simplified for newcomers and wine industry partners. The most used and widely cited spectrophotometric methods for grape and wine phenolic analysis were identified through a bibliometric search using the Science Citation Index-Expanded (SCIE) database accessed through the Web of Science (WOS) platform from Thompson Reuters. The selection of spectrophotometry was based on its ease of use as a routine analytical technique. On the basis of the number of citations, as well as the advantages and disadvantages reported, the modified Somers assay appears as a multistep, simple, and robust procedure that provides a good estimation of the state of the anthocyanins equilibria. Precipitation methods for total tannin levels have also been identified as preferred protocols for these types of compounds. Good reported correlations between methods (methylcellulose precipitable vs bovine serum albumin) and between these and perceived red wine astringency, in combination with the adaptation to high-throughput format, make them suitable for routine analysis. The bovine serum albumin tannin assay also allows for the estimation of the anthocyanins content with the measurement of small and large polymeric pigments. Finally, the measurement of wine color using the CIELab space approach is also suggested as the protocol of choice as it provides good insight into the wine's color properties.

  12. Thymol and related alkyl phenols activate the hTRPA1 channel

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    Lee, S P; Buber, M T; Yang, Q; Cerne, R; Cortés, R Y; Sprous, D G; Bryant, R W

    2008-01-01

    Background and purpose: Thymol, a major component of thyme and oregano, has medical uses in oral care products as an astringent and antibiotic. Its distinctive sharp odour and pungent flavour are considered aversive properties. The molecular basis of these aversive properties is not well understood. Experimental approach: The ability of thymol to activate human transient receptor potential channel A1 (hTRPA1) expressed in stably transfected human embryonic kidney 293 (HEK293) cells was measured by membrane potential and calcium-sensitive dyes in a fluorescence-imaging plate reader (FLIPR) assay. Direct activation of hTRPA1 currents was measured by whole-cell voltage clamp recording. Intracellular calcium changes were measured using fura-2 dye. The FLIPR assay was also used to measure membrane potential changes elicited by thymol after pretreatment with camphor, a known TRPA1 inhibitor. The ability of related alkyl phenols to activate hTRPA1 was also determined. Key results: Thymol potently activated a membrane potential response and intracellular calcium increase in hTRPA1-expressing HEK293 cells in a concentration-dependent manner. Activation by thymol desensitized hTRPA1 to further exposure to thymol or the known ligand allyl isothiocyanate (AITC). The related phenols 2-tert-butyl-5-methylphenol, 2,6-diisopropylphenol (propofol) and carvacrol also activated hTRPA1. Phenols with less bulky carbon substitutions and lower logP values were less potent in general. The response to thymol was blocked by camphor. Conclusions and implications: These results suggest a role for hTRPA1 activation in the reported pungent and aversive properties of some of these pharmaceutically important phenols. PMID:18334983

  13. Screening for Antibacterial and Antioxidant Activities and Phytochemical Analysis of Oroxylum indicum Fruit Extracts.

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    Sithisarn, Patchima; Nantateerapong, Petcharat; Rojsanga, Piyanuch; Sithisarn, Pongtip

    2016-04-07

    Oroxylum indicum, which is called Pheka in Thai, is a traditional Thai plant in the Bignoniaceae family with various ethnomedical uses such as as an astringent, an anti-inflammatory agent, an anti-bronchitic agent, an anti-helminthic agent and an anti-microbial agent. The young fruits of this plant have also been consumed as vegetables. However, there has been no report concerning its antibacterial activities, especially activities related to clinically isolated pathogenic bacteria and the in vitro antioxidant effects of this plant. Therefore, the extracts from O. indicum fruits and seeds collected from different provinces in Thailand were prepared by decoction and maceration with ethanol and determined for their in vitro antibacterial effects on two clinically isolated bacteria, Streptococcus suis and Staphylococcus intermedius, using disc diffusion assay. Ethanol extracts from O. indicum fruits collected from Nakorn Pathom province at the concentration of 1000 mg/mL exhibited intermediate antibacterial activity against S. intermedius with an inhibition zone of 15.11 mm. Moreover, it promoted moderate inhibitory effects on S. suis with an inhibition zone of 14.39 mm. The extracts prepared by maceration with ethanol promoted higher antibacterial activities than those prepared with water. The ethanol extract from the seeds of this plant, purchased in Bangkok, showed stronger in vitro antioxidant activities than the other extracts, with an EC50 value of 26.33 µg/mL. Phytochemical analysis suggested that the seed ethanol extract contained the highest total phenolic and flavonoid contents (10.66 g% gallic acid equivalent and 7.16 g% quercetin equivalent, respectively) by a significant amount. Thin layer chromatographic analysis of the extracts showed the chromatographic band that could correspond to a flavonoid baicalein. From the results, extracts from O. indicum fruits have an in vitro antioxidant effect, with antibacterial potential, on clinically pathologic

  14. Physicochemical, microbial, and sensory properties of yogurt supplemented with nanopowdered chitosan during storage.

    Science.gov (United States)

    Seo, M H; Lee, S Y; Chang, Y H; Kwak, H S

    2009-12-01

    This study was carried out to determine the possibility of adding nanopowdered chitosan (NPC) into cholesterol-reduced yogurt to improve the functionality of yogurt and the effects of adding NPC on the physicochemical, microbial, and sensory properties of the products during storage. The pH values and mean lactic acid bacteria counts of NPC-added (0.3 to approximately 0.7%, wt/vol) and cholesterol-reduced yogurt ranged from 4.19 to 4.41 and from 4.75 x 10(8) to 9.70 x 10(8) cfu/mL, respectively, when stored at 4 degrees C for 20 d, thereby indicating a possibility of prolonging the shelf life of yogurt. In color, the a* and b* values for cholesterol-reduced yogurt were not significantly influenced by the addition of NPC (0.1 to approximately 0.7%, wt/vol); however, the L* values significantly decreased with the addition of the greatest concentration (0.7%, wt/vol) of NPC at 0-d storage. The sensory test revealed that the astringency scores significantly increased at 0-d storage when the greatest concentration (0.7%, wt/vol) of NPC was added into cholesterol-reduced yogurt. Based on the data obtained from the current study, it is concluded that concentrations (0.3 to ~0.5%, vol/vol) of NPC could be used to produce an NPC-added and cholesterol-reduced yogurt without significantly adverse effects on the physicochemical, microbial, and sensory properties.

  15. A comparative evaluation of efficacy of Punica granatum and chlorhexidine on plaque and gingivitis

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    Sakshi Ahuja

    2011-01-01

    Full Text Available Background: Periodontal diseases are chronic bacterial infections that lead to gingival inflammation, periodontal tissue destruction, and alveolar bone loss. Acting as powerful allies in the fight against periodontal disease, natural compounds can help safeguard against lethal age-related diseases that emanate from our mouths. Punica granatum (pomegranate shrub belongs to the Punicaceae family which has been used as an astringent, hemostatic, antidiabetic, antihelmintic, and also for diarrhea and dysentery. The aim of the present work was to investigate the possible efficacy of hydroalcoholic extract from Punica granatum fruit as an antiplaque and antigingivitis agent when compared with chlorhexidine. Materials and Methods: Twenty subjects diagnosed with chronic generalized gingivitis were selected and randomly divided into two groups: Group 1 - Pomegranate mouthwash and Group 2 - Chlorhexidine mouthwash. Punica granatum mouthwash was prepared using raw Punica granatum fruit. Patients were instructed to use the prescribed mouthwash for 15 days. Clinical evaluation was undertaken using the gingival index, the plaque index, and bleeding on probing at baseline, 7 days, and 15 days. Results: The clinical study observed significant improvement in gingival status in both the sites (P<0.05. Subjects using Punica granatum mouthwash showed significant improvement in bleeding and gingivitis score as compared with chlorhexidine. In contrast, Punica granatum was shown not to be so effective in reducing plaque scores. Chlorhexidine still remains as a standard in the reduction of plaque in subjects with gingivitis. Conclusion: Punica granatum mouthwash is beneficial in improving gingival status due to its profound styptic action, with sufficient reduction in plaque scores.

  16. Improving Malaysian cocoa quality through the use of dehumidified air under mild drying conditions.

    Science.gov (United States)

    Hii, Ching L; Law, Chung L; Cloke, Michael; Sharif, Suzannah

    2011-01-30

    Various studies have been conducted in the past to improve the quality of Malaysian cocoa beans. However, the processing methods still remain crude and lack technological advancement. In terms of drying, no previous study has attempted to apply advanced drying technology to improve bean quality. This paper presents the first attempt to improve the quality of cocoa beans through heat pump drying using constant air (28.6 and 40.4 °C) and stepwise (step-up 30.7-43.6-56.9 °C and step-down 54.9-43.9 °C) drying profiles. Comparison was made against hot air drying at 55.9 °C. Product quality assessment showed significant improvement in the quality of Malaysian cocoa beans. Quality was found to be better in terms of lower acidity (higher pH) and higher degree of browning (cut test) for cocoa beans dried using the step-up profile. All heat pump-dried samples showed flavour quality comparable to that of Ghanaian and better than that of Malaysian and Indonesian commercial samples. Step-up-dried samples showed the best flavour profile with high level of cocoa flavour, low in sourness and not excessive in bitterness and astringency. Dried cocoa samples from the step-up drying profile showed the best overall quality as compared with commercial samples from Malaysia, Indonesia and Ghana. The improvement of Malaysian cocoa bean quality is thus achievable through heat pump drying. 2010 Society of Chemical Industry.

  17. Diversity of cacao trees in Waslala, Nicaragua: associations between genotype spectra, product quality and yield potential.

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    Bodo Trognitz

    Full Text Available The sensory quality and the contents of quality-determining chemical compounds in unfermented and fermented cocoa from 100 cacao trees (individual genotypes representing groups of nine genotype spectra (GG, grown at smallholder plantings in the municipality of Waslala, Nicaragua, were evaluated for two successive harvest periods. Cocoa samples were fermented using a technique mimicking recommended on-farm practices. The sensory cocoa quality was assessed by experienced tasters, and seven major chemical taste compounds were quantified by near infrared spectrometry (NIRS. The association of the nine, partially admixed, genotype spectra with the analytical and sensory quality parameters was tested. The individual parameters were analyzed as a function of the factors GG and harvest (including the date of fermentation, individual trees within a single GG were used as replications. In fermented cocoa, significant GG-specific differences were observed for methylxanthines, theobromine-to-caffeine (T/C ratio, total fat, procyanidin B5 and epicatechin, as well as the sensory attributes global score, astringency, and dry fruit aroma, but differences related to harvest were also apparent. The potential cocoa yield was also highly determined by the individual GG, although there was significant tree-to-tree variation within every single GG. Non-fermented samples showed large harvest-to-harvest variation of their chemical composition, while differences between GG were insignificant. These results suggest that selection by the genetic background, represented here by groups of partially admixed genotype spectra, would be a useful strategy toward enhancing quality and yield of cocoa in Nicaragua. Selection by the GG within the local, genetically segregating populations of seed-propagated cacao, followed by clonal propagation of best-performing individuals of the selected GG could be a viable alternative to traditional propagation of cacao by seed from open

  18. USE OF FRESH PARTS OF MEDICINAL PLANTS FOR HEALTH AND PRODUCTION IN LIVESTOCK – A NEW CONCEPT OF FARMING

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    Shibabrata Pattanayak

    2013-06-01

    Full Text Available Farm animals are reared for production to meet up the demand for animal protein in human. Various modern medicines are extensively used for production as well as treatment and prevention of diseases of animals, which can ultimately reach us through food chain. Herbs are now considered as an important source of alternative medicines. The Ayurvedic medicines prepared by manufacturers contain processed plant parts and added with preservative and other chemicals in many cases. The present way of research on herbal medicine follows the path of identification of active principles from the extracts of preserved parts of medicinal plants after testing of their efficacy in laboratory. This concept of research have the limitation of loss of many aromatic and other phytochemicals present in the living plant, which may have very important role when used together. Animals maintained in modern farm may be given relief from modern medicines in minor and moderate ailments, cure of problems related with their production with the validated fresh plant medicine available from the plants cultivated adjacent to the farm area. Consulting the reports of ethno-botanical study, a preliminary list of medicinal plant is prepared which are having antipyretic, analgesic, wound healing, immunostimulant, hepato-protective, fertility enhancing, pregnancy assisting, lactation assisting, anthelmintic, astringent, expectorant, purgative and anti-flatulent, nutriceutical, antiseptic, anti-dermatitis, anti-dysenteric and anti-enteric, hematenic, stomachic, diuretic and kidney stone removing effects and insecticidal or insect repelling effects. This list may be enriched further and plants may be selected for a farm from these groups according to the agro-climatic condition of the area, disease prevalence, problems encountered during farming practice and other requirements of the farm. Validation of reported effects of the plants is to be performed in fresh condition, so that parts

  19. The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate.

    Science.gov (United States)

    Batista, Nádia Nara; Ramos, Cíntia Lacerda; Dias, Disney Ribeiro; Pinheiro, Ana Carla Marques; Schwan, Rosane Freitas

    2016-02-01

    Theobroma cacao seeds are the main raw material for chocolate production. During their fermentation, a succession of microorganisms are responsible for the physicochemical changes occurring in the pulp and inside the beans. The aim of this study was to investigate the effects of yeast inoculation (Saccharomyces cerevisiae UFLA CA11, Pichia kluivery CCMA0237, and Hanseniaspora uvarum CCMA0236) on the profile of the volatile compounds and microbial communities in cocoa fermentation. The resulting chocolate was also evaluated by temporal dominance of sensations (TDS) analyses. The dominant microorganisms during spontaneous fermentation were S. cerevisiae, H. uvarum, H. guilliermondii, Lactobacillus fermentum, Pediococcus sp., and Acetobacter pasteurianus. Similarly, S. cerevisiae, P. kluyveri, Candida sp., Pediococcus sp., and A. pasteurianus were the predominant microorganisms assessed by Denaturing Gradient Gel Electrophoresis (DGGE) in inoculated fermentation. Sixty-seven volatile compounds were detected and quantified by gas chromatography/mass spectrometry (GC/MS) at the end of fermentation and chocolates. The main group of volatile compound found after the inoculated and spontaneous fermentations was esters (41 and 39 %, respectively). In the chocolates, the main group was acids (73 and 44 % from the inoculated and spontaneous fermentations, respectively). The TDS analyses showed a dominance of bitter and cocoa attributes in both chocolates. However, in the inoculated chocolate, lingering fruity notes were more intense, while the chocolate produced by spontaneous fermentation was more astringent. Thus, the inoculation of yeast influenced the microbial profile, which likely affected the volatile compounds that affect sensory characteristics, resulting in chocolate with dominant bitter, cocoa, and fruity attributes.

  20. A review of traditional uses, phytochemistry and pharmacology of Portulaca oleracea L.

    Science.gov (United States)

    Iranshahy, Milad; Javadi, Behjat; Iranshahi, Mehrdad; Jahanbakhsh, Seyedeh Pardis; Mahyari, Saman; Hassani, Faezeh Vahdati; Karimi, Gholamreza

    2017-06-09

    Portulaca oleracea L. is a widespread medicinal plant that is used not only as an edible plant, but also as a traditional medicine for alleviating a wide spectrum of diseases. It is a well-known plant in the European Traditional Medicine. PA is mentioned by Dioscorides (40-90 CE), with the name of "andrachne". In this study, we provide detailed information on botany, traditional uses, phytochemistry, pharmacological uses, pharmacokinetics and safety of P. oleracea. An extensive search on electronic databases including PubMed, Web of Science, Google Scholar, ScienceDirect, Scopus, conference papers, local herbal encyclopedias, articles, books (in English, French, Arabic, Persian, etc.) and also a number of unpublished handwritten manuscripts was done to find articles have been published between 1956 and 2015 on pharmacology and phytochemistry of P. oleracea. P. oleracea has been addressed in De Materia Medica as an astringent, and a remedy for headaches, inflammation of the eyes and other organs, burning of the stomach, erysipela, disorders of the bladder, numbness of the teeth, excessive sexual desire, burning fevers, worms, dysentery, hemorrhoids, eruptions of blood, and bites. Phytochemical investigations revealed that this plant a wide range of secondary metabolites including alkaloids, terpenoids, flavonoids and organic acids. The most important pharmacological activities are renoprotective activities and effects on metabolism. P. oleracea could successfully decrease blood glucose and lipid profile of patients with metabolic syndrome. The safety of P. oleracea has been reported in many clinical trials. Modern pharmacological studies have now proven many traditional uses of P. oleracea, including anti-hyperglycemic and anti-hyperlipidemic, renoprotective and hepatoprotective effects. In addition, in many clinical trials P. oleracea showed no adverse effects and constipation was reported as the most frequent adverse effect. Copyright © 2017 Elsevier Ireland Ltd

  1. Hydrodynamic analysis and shape optimization for vertical axisymmetric wave energy converters

    Science.gov (United States)

    Zhang, Wan-chao; Liu, Heng-xu; Zhang, Liang; Zhang, Xue-wei

    2016-12-01

    The absorber is known to be vertical axisymmetric for a single-point wave energy converter (WEC). The shape of the wetted surface usually has a great influence on the absorber's hydrodynamic characteristics which are closely linked with the wave power conversion ability. For complex wetted surface, the hydrodynamic coefficients have been predicted traditionally by hydrodynamic software based on the BEM. However, for a systematic study of various parameters and geometries, they are too multifarious to generate so many models and data grids. This paper examines a semi-analytical method of decomposing the complex axisymmetric boundary into several ring-shaped and stepped surfaces based on the boundary discretization method (BDM) which overcomes the previous difficulties. In such case, by using the linear wave theory based on eigenfunction expansion matching method, the expressions of velocity potential in each domain, the added mass, radiation damping and wave excitation forces of the oscillating absorbers are obtained. The good astringency of the hydrodynamic coefficients and wave forces are obtained for various geometries when the discrete number reaches a certain value. The captured wave power for a same given draught and displacement for various geometries are calculated and compared. Numerical results show that the geometrical shape has great effect on the wave conversion performance of the absorber. For absorbers with the same outer radius and draught or displacement, the cylindrical type shows fantastic wave energy conversion ability at some given frequencies, while in the random sea wave, the parabolic and conical ones have better stabilization and applicability in wave power conversion.

  2. Clinical Evaluation of Different Pre-impression Preparation Procedures of Dental Arch.

    Science.gov (United States)

    Arora, Nitin; Arora, Monika; Gupta, Naveen; Agarwal, Manisha; Verma, Rohit; Rathod, Pankaj

    2015-07-01

    Bubbles and voids on the occlusal surface impede the actual intercuspation and pre-impression preparation aims to reduce the incidence of air bubbles and voids as well as influences the quality of occlusal reproduction and actual clinical intercuspation in the articulator. The study was undertaken to determine the influence of different pre-impression preparation procedures of antagonistic dental arch on the quality of the occlusal reproduction of the teeth in irreversible hydrocolloid impressions and to determine most reliable pre-impression preparation method to reduce the incidence of air bubbles. A total of 20 subjects were selected having full complement of mandibular teeth from second molar to second molar with well demarcated cusp height. 200 impressions were made with irreversible hydrocolloid material. The impressions were divided into five groups of 40 impressions each and each group had one specific type of pre-impression preparation. All the impressions were poured in die stone. A stereomicroscope with graduated eyepiece was used to count the number of bubbles on the occlusal surface of premolars and molars. The mean and standard deviations were calculated for each group. Mann-Whitney U-test was applied to find the significant difference between different groups. Least bubbles were found in the group in which oral cavity was dried by saliva ejector and fluid hydrocolloid was finger painted onto the occlusal surfaces immediately before the placement of impression tray in the mouth. It was found that finger painting the tooth surfaces with fluid hydrocolloid immediately before the placement of loaded impression tray in the mouth was the most reliable method. The oral cavity can be cleared more easily of excess saliva by vacuum suction rather than by use of an astringent solution.

  3. Liquid Adhesive Contact Dermatitis After Bunionectomy: A Case Report and Literature Review.

    Science.gov (United States)

    Hood, Christopher R; Cornell, Rhonda S; Greenfield, Bruce

    2016-01-01

    Hypersensitivity reactions to the skin adherents used in postoperative dressings are an uncommon but unfavorable complication that can result in poor wound healing, increased scarring, and surgical wound infections. This unexpected and unforeseen complication is not well documented in the current published data. We present the case of a 39-year-old female who had undergone a bunionectomy procedure and developed allergic contact dermatitis postoperatively. We discuss the clinical findings and treatments administered after application of a commonly used liquid skin adhesive applied intraoperatively. Through the use of topical and oral steroids and foot soaks in astringent solutions, over the course of several months, the patient's skin returned to the expected postoperative appearance. With the increased consciousness to minimize surgical scarring to improve cosmesis, one of these causes of the reaction might have been the liquid adhesive used in the surgical closure and dressing application. Therefore, we additionally reviewed the adhesive compound's chemical makeup and any potential cross-reactivity to help surgeons make an informed decision of whether to use a liquid adhesive. The various ingredients in liquid adhesives contain known allergen compounds that can cause a reaction, such as balsam of Peru and colophony or rosin, both of which are reviewed in our report. We also present a treatment algorithm developed from the compiled data in the case of a patient developing an allergic reaction. From our literature review and considering the percentage of incidence, if a surgeon desires to use a liquid adhesive product, Mastisol(®) should be chosen because of its lower reactivity and greater adhesive properties compared with the compound tincture of benzoin. Copyright © 2016 American College of Foot and Ankle Surgeons. Published by Elsevier Inc. All rights reserved.

  4. Impact of Multicolored Asian Lady Beetles on the sensory properties of Concord and Niagara grape juice.

    Science.gov (United States)

    Weekes, Luan N; Walsh, Douglas; Ferguson, Holly; Ross, Carolyn F

    2010-01-01

    The presence of Multicolored Asian Lady Beetles (MALB) in grape juice is increasingly problematic. The overall objective of this study was to determine the specific sensory impacts of MALB on Concord and Niagara grape juice. The aroma threshold for MALB-taint in both juices was determined and expressed as the best estimate threshold (BET). The aroma BET for MALB-taint in Concord grape juice was 1.8 and 0.65 MALB/L Niagara grape juice. The specific sensory attributes of the grape juices influenced by the presence of MALB were then described. In Concord grape juice, trained panelists (n = 9) found significant increases in vegetal aroma and earthy flavor as MALB concentration increased from 0.45 to 7.2 MALB/L. In Niagara grape juice, with increasing MALB concentration, trained panelists (n = 8) indicated significant decreases in honey and sweetness with corresponding increases in sourness, astringency, and vegetal and earthy aromas and flavors (P Lady Beetle (MALB), initially used for biocontrol, has been shown in previous literature to impact the sensory properties of wines. The presence of MALB in grape juice is now becoming problematic; however, there is little research describing the specific sensory impacts of MALB on grape juice. This study examined the sensory impact of MALB on both Concord and Niagara grape juice. While the threshold and trained panel evaluations from this study provide valuable sensory profile information, grape juice processors may be particularly interested in the consumer rejection of MALB-tainted grape juice as they can use this research for quality control measures and for establishing tolerance limits.

  5. Effect of {sup 60}Co gamma radiation on the levels of phenolic compounds from crude extracts of bark of Spondias luta L

    Energy Technology Data Exchange (ETDEWEB)

    Santos, Gustavo H.F.; Silva, Hianna A.M.F.; Melo, Mychely S., E-mail: santosghf@hotmail.com, E-mail: hiannaamfs@gmail.com, E-mail: mychely.melo@gmail.com [Universidade Federal de Pernambuco (UFPE), Recife, PE (Brazil); Silva, Edvane B., E-mail: edvborges@yahoo.com [Universidade Federal de Pernambuco (UFPE), Vitoria de Santo Antao, PE (Brazil). Centro Academinco de Vitoria

    2013-07-01

    Spondias luta L. (Anacardiaceae), popularly known as cajazeira, is a plant widespread in several regions of Brazil, famous for containing phenolic compounds, which are responsible for your characteristic astringent. Ionizing radiations have the ability to cross the material, ionizing atoms and molecules, causing changes in atoms and molecules important. It is known ionizing radiation promotes quantitative and qualitative changes in plant materials, increasing, decreasing or inactivating secondary substances. The objective of this work was to evaluate the effect of gamma radiation as a modifier of the activity of the phenolic compounds of the bark extract of S. luta L. Methods: For the dosage of phenol extracts (control, irradiated with 5 kGy, 10 kGy, 15 kGy and 20 kGy) were diluted in methanol to a final concentration of 200 mg / L. In test tubes were added 50 μL of extract plus 1 ml of distilled water and 500 μl of Folin (diluted 1:10). After 10 minutes in a dark chamber was added 2.5 ml of calcium carbonate to 20% and the content of the tube was homogenized. After 20 minutes was performed with a spectrophotometer at 735 nm. The assay was performed in triplicate and calculated from a standard curve solution of gallic acid and expressed in μEAG (GAE/mg extract). Results: The control extracts, irradiated to 5 kGy, 10 kGy, 15 kGy and 20 kGy, had, respectively, 6.25, 6.70, 6.25, 6.85, 6.45 μEAG/mg of extract. Conclusion: The results showed no significant change in the amount of phenolic compounds, showing that these compounds are radioresistant extract these doses. (author)

  6. Chemical Composition and Antioxidant Activity of the Extract and Essential oil of Rosa damascena from Iran, Population of Guilan

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    N Yassa

    2009-10-01

    Full Text Available "nBackground and the purpose of study: Rosa damascena Mill. (Rosaceae has cooling, soothing, astringent, and anti-inflammatory effects, and has been used in the north of Iran as a cardiotonic agent. The aim of this study was to identify components of R. damascena (cultivated in Guilan Province extract and essential oil and to study their biological activities. "nMethods: Essential oil of R. damascena was prepared by hydrodistillation and analyzed with GC/MS instrument. The antioxidant activity of hydro-alcohlic extract of petals and essential oil was measured using free radical scavenging activity with 2-2-diphenyl, 1-picrylhydrazyl (DPPH and lipid peroxidation (ferric ammonium thiocyanate methods. "nResults: Hydro-alcoholic extract showed strong free radical scavenging capacity compared to lipid peroxidation inhibitory effects. IC50 values of the extract were 2.24 μg/mL and 520 μg/mL in free radical scavenging and lipid peroxidation assays, respectively. The major components of essential oil were linalool (3.8%, nerol (3.05%, geraniol (15.05%, 1-nonadecene (18.56%, n-tricosane (16.68%, hexatriacontane (24.6% and n-pentacosane (3.37%. The bioassay-guided fractionation of extract led to the isolation of three flavonol glycosides: quercetin-3-O-glucoside, kaempferol-3-O-rhamnoside and kaempferol-3-O-arabinoside. The IC 50 value of the radical scavenging activity of kaempferol-3-O-rhamnoside which was, 530 μg/mL was weaker than the extract. "nMajor conclusion: The petal of this cultivated rose has no bitter taste and because of its potential antioxidant activity and good taste, can be used as food flavor and a preventing agent for many diseases.

  7. Ethnopharmacognostic survey on botanical compendia for potential cosmeceutic species from Atlantic Forest

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    Maique W. Biavatti

    Full Text Available The Atlantic Forest is one of the most endangered ecosystems on earth, and is acknowledged as an area with truly exceptional levels of biodiversity under enormous levels of stress. Cosmeceutics cover a border area between pharmaceuticals for skin diseases and cosmetics. Natural products for external application, to improve the appearance of the skin or for skin treatment, have always been observed and used by native cultures. The present work deals with the ethnopharmacognostic analysis of two botanical compendia (BC, named: Dicionário das Plantas Úteis do Brasil - e das exóticas cultivadas, compiled by Pio Correa (PC Flora Ilustrada Catarinense (FIC. From these BC, reported species with cosmeceutical uses or with related physico-chemical or organoleptic characteristics were selected, updated, searched for scientific background and highlighted if endangered. PC and FIC specified that 245 plant species, belonging to 98 plant families, are used in Brazil for cosmeceutical, cosmetic or skin remedies. The families most widely represented were Asteraceae, Fabaceae, Myrtaceae, Annonaceae, Clusiaceae, Anacardiaceae, Apiaceae, Bignoniaceae and Solanaceae The most frequently cited plant parts were bark, followed by leaves and aerial parts. The most frequently cited properties were astringency and tonic effect followed by uses in skin disorders and wound healing, emollient characteristic, anti-inflammatory uses and healing of skin ulcers, antiseptic effects, parasiticide and skin lightening properties and aphrodisiacs. According to the Pubmed survey, most of the selected species (65% have not been previously investigated for potential cosmeceutical applications, nor have their chemical composition been investigated.

  8. Physicochemical, microbial, and sensory properties of nanopowdered eggshell-supplemented yogurt during storage.

    Science.gov (United States)

    Al Mijan, Mohammad; Choi, Kyung-Hoon; Kwak, Hae-Soo

    2014-01-01

    This study was carried out to investigate the possibility of adding nanopowdered eggshell (NPES) into yogurt to improve the functionality of yogurt and the effects of adding NPES on the physicochemical, microbial, and sensory properties of the products during storage. The pH and mean lactic acid bacteria counts of NPES-added (0.15-0.45%, wt/vol) yogurt ranged from 4.31 to 4.66 and from 6.56 × 10(8) to 8.56 × 10(8)cfu/mL, respectively, whereas these values ranged from 4.13 to 4.44 and 8.46 × 10(8) to 1.39 × 10(9), respectively, for the control samples during storage at 5 °C for 16d, which indicates a prolonged shelf-life with NPES-supplemented yogurt. Color analysis showed that the lightness (L*) and position between red and green (a*) values were not significantly influenced by the addition of NPES. However, the position between yellow and blue (b*) value significantly increased with the addition of the concentration (0.45%, wt/vol) of NPES at d 16 of storage. Sensory evaluation revealed that NPES-added yogurts showed a notably less sourness score and a higher astringency score than the control. An earthy flavor was higher in 0.45% NPES-supplemented yogurt compared with the control. Based on the results obtained from the current study, the concentration (0.15 to 0.30%, wt/vol) of NPES can be used to formulate NPES-supplemented yogurt without any significant adverse effects on the physicochemical, microbial, and sensory properties. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  9. Relationship between gene expression and the accumulation of catechin during spring and autumn in tea plants (Camellia sinensis L.)

    Science.gov (United States)

    Liu, Min; Tian, Heng-lu; Wu, Jian-Hua; Cang, Ren-Rong; Wang, Run-Xian; Qi, Xiao-Hua; Xu, Qiang; Chen, Xue-Hao

    2015-01-01

    The tea plant (Camellia sinensis L.) is an important commercial crop with remarkably high catechin concentrations. Tea is popular worldwide given the plant's health benefits. Catechins are the main astringent substance in tea and are synthesized mainly via the phenylpropanoid pathway. In this study, eight cultivars of tea plants harvested both in spring and autumn were used to investigate differences in catechin concentrations by using high-performance liquid chromatography. The expression levels of genes associated with catechin biosynthesis were investigated using reverse transcription-quantitative polymerase chain reaction. The results indicated that the total catechin (TC) concentrations were significantly higher in tea plants harvested in autumn than in those harvested in spring, based on higher concentrations of epigallocatechin (EGC) in autumn tea (Ptea plants in both spring and autumn. Positive correlations between PAL, cinnamate 4-hydroxylase (C4H), F3H, and DFR expression and EGC accumulation in autumn tea were identified, with correlation coefficients of 0.710, 0.763, 0.884, and 0.707, respectively. A negative correlation between ANS expression level and EGC concentrations in tea plants harvested in spring was noted (r=−0.732). Additionally, negative correlations between F3H and ANS expression levels and the catechin content were identified in spring tea, whereas the correlations were positive in autumn tea. Significant differences in the F3H and ANS expression levels between spring and autumn tea indicate that F3H and ANS are potentially key genes affecting catechin accumulation in tea plants. PMID:26504566

  10. THE HISTOPATHOLOGICAL EFFECT OF LEAF, STEM AND ROOT BARK EXTRACTS OF MORINDA LUCIDA ON SOME VISCERAL ORGANS AND MUSCLES OF WISTAR MICE

    Directory of Open Access Journals (Sweden)

    2016-11-01

    Full Text Available The leaf, stem and root bark of Morinda lucida (Ezeogwu, are bitter and astringent used in Nigeria in the treatment of fever, malaria, yellow fever, jaundice and dysentery. They are also used as dyestuff. The aim of the study was to investigate and compare histological effects of the leaves, stem and root bark extracts of Morinda lucida on some visceral organs and muscles of albino Wistar mice. Acute intraperitoneal toxicity tests were performed for each of the extracts to determine their LD50s using modified Lorke\\'s method. Sub-chronic toxicity study was then carried out by intraperitoneal administration of different doses of the extracts on daily basis to the different groups of male mice for 21 days. The weights of the mice were taken before, during and after administration of the substance at weekly intervals. The animals were subsequently sacrificed and the liver, kidney, stomach, colon and muscle excised for histology processing and analysis. The acute intraperitoneal toxicity result (LD50 revealed Morinda lucida leaf, stem and root bark extracts to be lethal at 1,732.1; 1,058.3 and 970.8mg/kg body weight respectively. Microscopic examinations of the kidney, liver, stomach, colon and cardiac muscles showed that the effects of sub-chronic administration of Morinda lucida on the liver varied with the type of extracts and was dose dependent. The root extract had higher toxic effect. It had no adverse effect on the kidney, muscles, stomach and colon. This result may form the basis for further trials. It shows that Morinda lucida extracts are nontoxic at the dosage and oral route used by local traditional healers for its administration. However, caution is necessary in case of over dose.

  11. Preference and aversion for deterrent chemicals in two species of Peromyscus mouse.

    Science.gov (United States)

    Glendinning, J I

    1993-07-01

    Deterrent chemicals such as quinine hydrochloride (QHC1) are generally considered to be aversive to mammals at all detectable concentrations. However, several species contain individuals that drink solutions containing low concentrations of deterrents in preference to plain water. The present study examines this paradoxical preference in two species of mouse, Peromyscus melanotis and P. aztecus. Preliminary findings had suggested that whereas some P. aztecus prefer low concentrations of QHC1, no P. melanotis prefer any concentration of QHC1. Experiment 1 tested the hypothesis that individual mice that prefer low concentrations of QHC1 would respond similarly to four other deterrents described by humans as bitter and/or astringent (ouabain, hop extract, sucrose octaacetate, and tannic acid) in 48-h, two-bottle choice tests. Peromyscus aztecus displayed a large amount of intraspecific variation in response to all five deterrents. Those P. aztecus that drank low concentrations of QHC1 in preference to plain water were significantly more likely to respond similarly to low concentrations of the other deterrents. No P. melanotis displayed a preference for any concentration of either deterrent. Experiment 2 examined the temporal stability of the response to 0.1 mM QHC1 in P. aztecus over six consecutive choice tests. Mice were divided into three groups based on their initial response to the QHC1 solution (preference, no response, or rejection) and then subjected to the 12-day test. The response of mice within each of the groups did not change significantly over time.(ABSTRACT TRUNCATED AT 250 WORDS)

  12. Evaluation of antihyperlipidemic and antitumor activities of isolated coumarins from Salvadora indica.

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    Iyer, Deepa; Patil, U K

    2014-01-01

    Salvadora indica Wight (Salvadoraceae) contains a number of medically beneficial properties including abrasives, astringents and antiseptics. Traditionally, it was used by ancient Arabs to whiten and polish teeth. This study explores the antihyperlipidemic and antitumor effects of an ethanol extract of S. indica and its isolated phytoconstituents in rodents. Flash chromatography was used for the isolation of phytoconstituents from the stems of S. indica. An antihyperlipidemic study was carried out in Triton loaded rats. Animal groups were given intraperitoneal (i.p.) injection of Triton WR 1339 at dose of 400 mg/kg body weight (b.w.). Furthermore, antitumor activity was investigated in hybrid mice (of C57BL strain + Swiss albino strain). The animals were observed for tumor growth after injection of B16F10 melanoma cells into the dorsal skin of mice. The stems of S. indica yielded xanthotoxin and umbelliferone through chromatographic separation techniques. The structures of the compounds were elucidated by spectroscopic data interpretation and showed antihyperlipidemic activity. The study showed significant reduction in total cholesterol (TC) (p < 0.01), triglycerides (TGs) (p < 0.001), low-density lipoproteins (p < 0.01) level whereas increased in high-density lipoprotein (p < 0.01) at a significant level, after the treatment. Pretreatment with the extract and phytoconstituents also showed delayed tumor growth by increasing the volume doubling time (VDT) (p < 0.01), growth delay (GD) (p < 0.01) and mean survival time (p < 0.001). Acute treatment caused a stimulatory effect on high density lipoprotein level and inhibition in TC and TG elevation induced by Triton. Tumor regression studies showed a regression response for tumor growth in vivo of murine mouse melanoma as demonstrated by increasing the VDT and GD.

  13. Seasonal influence on gene expression of monoterpene synthases in Salvia officinalis (Lamiaceae).

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    Grausgruber-Gröger, Sabine; Schmiderer, Corinna; Steinborn, Ralf; Novak, Johannes

    2012-03-01

    Garden sage (Salvia officinalis L., Lamiaceae) is one of the most important medicinal and aromatic plants and possesses antioxidant, antimicrobial, spasmolytic, astringent, antihidrotic and specific sensorial properties. The essential oil of the plant, formed mainly in very young leaves, is in part responsible for these activities. It is mainly composed of the monoterpenes 1,8-cineole, α- and β-thujone and camphor synthesized by the 1,8-cineole synthase, the (+)-sabinene synthase and the (+)-bornyl diphosphate synthase, respectively, and is produced and stored in epidermal glands. In this study, the seasonal influence on the formation of the main monoterpenes in young, still expanding leaves of field-grown sage plants was studied in two cultivars at the level of mRNA expression, analyzed by qRT-PCR, and at the level of end-products, analyzed by gas chromatography. All monoterpene synthases and monoterpenes were significantly influenced by cultivar and season. 1,8-Cineole synthase and its end product 1,8-cineole remained constant until August and then decreased slightly. The thujones increased steadily during the vegetative period. The transcript level of their corresponding terpene synthase, however, showed its maximum in the middle of the vegetative period and declined afterwards. Camphor remained constant until August and then declined, exactly correlated with the mRNA level of the corresponding terpene synthase. In summary, terpene synthase mRNA expression and respective end product levels were concordant in the case of 1,8-cineole (r=0.51 and 0.67 for the two cultivars, respectively; p<0.05) and camphor (r=0.75 and 0.82; p<0.05) indicating basically transcriptional control, but discordant for α-/β-thujone (r=-0.05 and 0.42; p=0.87 and 0.13, respectively). Copyright © 2011 Elsevier GmbH. All rights reserved.

  14. Influence of gibberellin and daminozide on the expression of terpene synthases and on monoterpenes in common sage (Salvia officinalis).

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    Schmiderer, Corinna; Grausgruber-Gröger, Sabine; Grassi, Paolo; Steinborn, Ralf; Novak, Johannes

    2010-07-01

    Common sage (Salvia officinalis L., Lamiaceae) is one of the most important medicinal and aromatic plants, with antioxidant, antimicrobial, spasmolytic, astringent, antihidrotic and specific sensorial properties. The essential oil of the plant, composed mainly of the monoterpenes 1,8-cineole, alpha-thujone, beta-thujone and camphor, is responsible for some of these effects. Gibberellins regulate diverse physiological processes in plants, such as seed germination, shoot elongation and cell division. In this study, we analyzed the effect of exogenously applied plant growth regulators, namely gibberellic acid (GA(3)) and daminozide, on leaf morphology and essential oil formation of two leaf stages during the period of leaf expansion. Essential oil content increased with increasing levels of gibberellins and decreased when gibberellin biosynthesis was blocked with daminozide. With increasing levels of gibberellins, 1,8-cineole and camphor contents increased. Daminozide blocked the accumulation of alpha- and beta-thujone. GA(3) at the highest level applied also led to a significant decrease of alpha- and beta-thujone. Monoterpene synthases are a class of enzymes responsible for the first step in monoterpene biosynthesis, competing for the same substrate geranylpyrophosphate. The levels of gene expression of the three most important monoterpene synthases in sage were investigated, 1,8-cineole synthase leading directly to 1,8-cineole, (+)-sabinene synthase responsible for the first step in the formation of alpha- and beta-thujone, and (+)-bornyl diphosphate synthase, the first step in camphor biosynthesis. The foliar application of GA(3) increased, while daminozide significantly decreased gene expression of the monoterpene synthases. The amounts of two of the end products, 1,8-cineole and camphor, were directly correlated with the levels of gene expression of the respective monoterpene synthases, indicating transcriptional control, while the formation of alpha- and beta

  15. Evaluation of the acute dermal exposure of the ethanolic and hexanic extracts from leaves of Schinus molle var. areira L. in rats.

    Science.gov (United States)

    Bras, Cristina; Gumilar, Fernanda; Gandini, Norberto; Minetti, Alejandra; Ferrero, Adriana

    2011-10-11

    Schinus molle var. areira L. (Anacardiaceae) is employed in herbal medicine for many conditions, including respiratory, urinary and menstrual disorders, and as a digestive stimulant, diuretic, astringent and antidepressant. It is also known for its topical use as wound healer, antiseptic, for skin disorders and as repellent and insecticide. In the present work, the acute dermal exposure to ethanolic and hexanic extracts from leaves of Schinus molle var. areira was studied in rats. A single dose of 2000 mg/kg of body weight of ethanolic and hexanic extracts from leaves was applied on the shaved skin of male and female rats. After 24h of exposure, the patch was removed and any sign of irritation was recorded. Behavioral and functional parameters in a functional observational battery and motor activity in an open field were assessed after the exposure to the extracts. Then, after 14 days of observation, animals were retested. Finally, histopathological studies were conducted on several organs. Slight signs of erythema and edema were observed in the skin site of exposure, but they disappeared after 48 h. The exposure to the hexanic extract produced an increase in parameters of activity, rearing and arousal assessed in the functional observational battery, which reversed after 14 days. On the other hand, the ethanolic extract caused an increase in locomotor activity, reflected in a higher number of rearings performed in the open field in the evaluation carried out on Day 14. No histopathological alterations were detected in the analyzed organs. The results show that the acute dermal exposure of the ethanolic and hexanic extracts from leaves of Schinus molle var. areira only causes a slight and reversible skin irritation, and a mild stimulatory effect in rats. All these indicate that the topical use of these extracts would be safe. Copyright © 2011 Elsevier Ireland Ltd. All rights reserved.

  16. Investigating the fermentation of cocoa by correlating denaturing gradient gel electrophoresis profiles and near infrared spectra.

    Science.gov (United States)

    Nielsen, Dennis S; Snitkjaer, Pia; van den Berg, Frans

    2008-07-15

    Raw cocoa has an astringent, unpleasant taste and flavour, and has to be fermented, dried and roasted in order to obtain the characteristic cocoa flavour and taste. During the fermentation microbial activity outside the cocoa beans induces biochemical and physical changes inside the beans. The process is complex involving activity of several different groups of microorganisms which bring about numerous biochemical and physical changes inside the beans. Due to the complexity of these processes no thorough investigations of the interactions between the microbial activities on the outside of the beans and the chemical processes inside the beans have been carried out previously. Recently it has been shown that Denaturing Gradient Gel Electrophoresis (DGGE) offers an efficient tool for monitoring the microbiological changes taking place during the fermentation of cocoa. Near Infrared (NIR) spectroscopy has previously been used to determine various components in cocoa beans, offering a rapid alternative compared to traditional analytical methods for obtaining knowledge about changes in the chemical composition of the cocoa beans during fermentation. During a number of cocoa fermentations bean samples were taken with 24 h intervals to be dried and analysed by NIR. Cocoa pulp samples taken simultaneously during the same fermentations have previously been characterised using DGGE [Nielsen, D.S., Teniola, O.D., Ban-Koffi, L., Owusu, M., Andersson, T., Holzapfel, W.H. (2007). The microbiology of Ghanaian cocoa fermentations analysed using culture dependent and culture-independent methods. International Journal of Food Microbiology 114, 168-186.]. Here we report the first study where microbiological changes during the fermentation determined using DGGE are correlated to changes inside the beans determined by NIR using multivariate data analysis. Following data pre-processing (baseline correction followed by Co-shift correction or Correlation Optimised Warping) the DGGE spectra

  17. Efeito da radiação gama sobre o perfil sensorial de suco de laranja Effect of gamma irradiation on sensory profile of orange juice

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    Marta Regina Verruma-Bernardi

    2003-04-01

    artificial orange than the control. Irradiation levels affected texture characteristics as body and astringency, homogeneity attribute was not affected. Color and gummy of control sample intensified with the increase of storage periods. Results lead juice irradiation promoted negatively on sensorial characteristic.

  18. In vivo biocompatibility evaluation of some Bidens tripartita extracts in rats.

    Science.gov (United States)

    Sandu, R B; Tarţău, L; Miron, A; Zagnat, M; Ghiciuc, C M; Lupuşoru, C E

    2013-01-01

    Adaptogens represent a class of herbs frequently used as a unique and natural alternative medicine and herbal remedy for treating the many forms of stress and different other pathological conditions. Bidens tripartite, a flowering plant from the genus Bidens, family Compositae, subfamily Asteroideae was widely used in traditional medicine for its antiseptic, anti-inflammatory, antioxidant, astringent, diuretic, febrifuge, narcotic and sedative effects. Phytochemical analysis of this plant has revealed the presence of flavonoids, xanthophylls, volatile oil, acetylene and polyacetylene, sterols, aurones, chalcones, caffeine and tannins. The in vivo biocompatibility evaluation of two extracts from Bidens tripartita plant in rats. The vegetable product used for the study was obtained after maceration and extraction in alcohol. Flower powder was dissolved in absolute chloroform, re-extracted and filtered. After a complete dryness the product was extracted by the addition of ethanol then evaporated. The chemical composition of the extracts was determined. The administered dose of Bidens tripartita retained was 1/20 of lethal dose 50 (LD50). The experiment was carried out on white male Wistar rats (200-250g) divided into 3 groups of 7 animals each treated intraperitoneally as follows: Group I (Control): distilled water 0.1ml/10g weight; Group II (coded BT-alcoholic): 200mg/kbw alcoholic Bidens tripartita extract; Group III (coded BT-aqueous): 250mg/kbw aqueous Bidens tripartita extract. The biocompatibility properties of alcoholic and aqueous extracts from Bidens tritartita were studied by assessing their effects on blood count and serum biochemical tests. The following immune parameters: phagocytic capacity of peripheral neutrophils (NBT test) and serum complement activity were also evaluated. The data were presented as +/- SD and significance was tested by SPSS for Windows version 13.0 and ANOVA method. Experimental protocol was implemented according to the

  19. Physical and Flavor Quality of Some Potential Varieties of Arabica Coffee in Several Interval Storage Periods

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    Yusianto .

    2006-12-01

    , intensity of after taste and preference, than the recent harvest and two years stored coffee. recent harvest had higher body, bitterness, and astringency, than that of one and two years stored coffee. The main off-flavor of recent harvest coffee was green and grassy, the one year stored coffee was harsh, woody, earthy, and sour, while the two years stored coffee was harsh, woody, earthy and moldy. The flavor change in the first year was higher than in the second year storage. The varieties, that had lowest change on flavor during storage, were BP 416 A, AS 1, P 88, BP 432 A and S 795. Key words: Coffee, Arabica, variety, clone, storage, quality, flavor, color.

  20. Evaluación farmacognóstica y fitoquímica preliminar de hyllanthus rbicularis HBK

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    Yamilet Irene Gutiérrez Gaitén

    2000-04-01

    Full Text Available Se realizó un estudio farmacognóstico y fitoquímico preliminar de Phyllanthus orbicularis HBK, donde se determinaron inicialmente las características macromorfológicas y micromorfológicas de las hojas y tallos de la especie. Se estandarizó la droga cruda, cuyos valores promedio obtenidos se encontraban dentro del rango permisible, cuando los comparamos con los de drogas oficiales. Se determinó la composición química general de la droga mediante ensayos de tamizaje fitoquímico, y se detectó la presencia de flavonoides, alcaloides, coumarinas, saponinas, aminoácidos, antocianidinas, mucílagos, triterpenos y/o esteroides, sustancias reductoras, taninos pirocatecólicos, principios amargos y astringentes, glicósidos y quinonas. También se cuantificaron algunos de estos metabolitos. Se procedió finalmente, a la extracción y fraccionamiento de flavonoides, obteniéndose fracciones muy simples con la presencia de dichos compuestos; además, se detecta rutina y quercetina, así como 2 compuestos cromatográficamente puros, que según los análisis efectuados se sospecha que sean flavonoides.We performed a preliminary pharmacognosic and phytochemical study of Phyllanthus orbicularis HBK where the macro- and micromorphologic features of stems and leaves of this plant were inicially determined. We standardized the raw drug whose average values were tithin the allowable range if compared to those of the official drugs. Through phytochemical sieving tests, we determined the general chemical composition of this drug in which the presence of flavonoids, alkaloids, coumarins, saponins, aminoacids, anthocyanidins, mucilages, triterpenes and or steroids, reducing substances, pyrocathecolic tannins, bitter and astringent principle, glycosides and quinones. Also some of these metabolites were quantified. Finally, we carried out the extraction and fractioning of flavonoids into very simple fractions having these compounds. Also rutine and

  1. Ethnopharmacology, phytochemistry, and pharmacology of Cornus officinalis Sieb. et Zucc.

    Science.gov (United States)

    Huang, Jun; Zhang, Yiwei; Dong, Lin; Gao, Qinghan; Yin, Lei; Quan, Hongfeng; Chen, Rong; Fu, Xueyan; Lin, Dingbo

    2018-03-01

    Cornus officinalis (Cornaceae), known in Chinese as "Shanzhuyu," is a frequently used traditional Chinese medicine. It tastes sour and is astringent and slightly warm in nature. Its fruits have long been used to treat kidney deficiency, high blood pressure, waist and knee pain, dizziness, tinnitus, impotence, spermatorrhea, menorrhagia, and other diseases in China. The main distribution areas are Shanxi and Gansu. This review focused on the ethnopharmacological uses of the herb. We also focus on the phytochemical, pharmacological, and toxicological studies on C. officinalis. The recent analytical methods developed for the quality control of the herb's constituents are also reviewed. Additionally, future trends and prospects in the study of this herb are proposed. Information on C. officinalis was gathered by searching the internet (PubMed, ScienceDirect, Wiley, ACS, CNKI, Scifinder, Web of Science, Google Scholar, and Baidu Scholar) and libraries. This review compiled the ethnopharmacological uses, including the classic prescriptions and historical applications. Approximately 300 chemical compounds have been isolated and identified from C. officinalis. The major active components of the plant are organic acids and iridoids, among which morroniside and loganin have been extensively investigated. The fruit of the plant has been used in treating many diseases in traditional medicine. Scientific studies indicated the herb's wide range of pharmacological activities, such as hepatic and renal protection, antidiabetes activity, cardioprotection, antioxidation, neuroprotection, antitumor activity, anti-inflammation, analgesic effects, antiaging activity, antiamnesia, antiosteoporosis, and immunoregulation. The analytical methods developed for the quantitative and qualitative determination of various compounds in the herb were further reviewed. In this paper, we reviewed various studies conducted on C. officinalis, especially in areas of its ethnopharmacological use, as

  2. Trapa bispinosa Roxb.: A Review on Nutritional and Pharmacological Aspects

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    Prafulla Adkar

    2014-01-01

    Full Text Available Trapa bispinosa Roxb. which belongs to the family Trapaceae is a small herb well known for its medicinal properties and is widely used worldwide. Trapa bispinosa or Trapa natans is an important plant of Indian Ayurvedic system of medicine which is used in the problems of stomach, genitourinary system, liver, kidney, and spleen. It is bitter, astringent, stomachic, diuretic, febrifuge, and antiseptic. The whole plant is used in gonorrhea, menorrhagia, and other genital affections. It is useful in diarrhea, dysentery, ophthalmopathy, ulcers, and wounds. These are used in the validated conditions in pitta, burning sensation, dipsia, dyspepsia, hemorrhage, hemoptysis, diarrhea, dysentery, strangely, intermittent fever, leprosy, fatigue, inflammation, urethrorrhea, fractures, erysipelas, lumbago, pharyngitis, bronchitis and general debility, and suppressing stomach and heart burning. Maybe it is due to photochemical content of Trapa bispinosa having high quantity of minerals, ions, namely, Ca, K, Na, Zn, and vitamins; saponins, phenols, alkaloids, H-donation, flavonoids are reported in the plants. Nutritional and biochemical analyses of fruits of Trapa bispinosa in 100 g showed 22.30 and 71.55% carbohydrate, protein contents were 4.40% and 10.80%, a percentage of moisture, fiber, ash, and fat contents were 70.35 and 7.30, 2.05 and 6.35, 2.30 and 8.50, and 0.65 and 1.85, mineral contents of the seeds were 32 mg and 102.85 mg calcium, 1.4 and 3.8 mg Iron, and 121 and 325 mg phosphorus in 100 g, and seeds of Trapa bispinosa produced 115.52 and 354.85 Kcal of energy, in fresh and dry fruits, respectively. Chemical analysis of the fruit and fresh nuts having considerable water content citric acid and fresh fruit which substantiates its importance as dietary food also reported low crude lipid, and major mineral present with confirming good amount of minerals as an iron and manganese potassium were contained in the fruit. Crude fiber, total

  3. Comparison of milk oxidation by exposure to LED and fluorescent light.

    Science.gov (United States)

    Brothersen, C; McMahon, D J; Legako, J; Martini, S

    2016-04-01

    Light-induced oxidation of milk has been well studied. Exposure of milk to UV light facilitates the oxidation of fats to aldehydes, and the degradation of sulfur-containing amino acids, both of which contribute to off-flavors. In addition, vitamin A and riboflavin are easily degraded by UV light. These reactions occur rapidly and are exacerbated by bright fluorescent lights in retail dairy cases. The invention of white light-emitting diodes (LED) may provide a solution to this oxidation problem. In this study, fresh milk containing 1% fat and fortified with vitamin A and riboflavin was exposed to LED at 4,000 lx, or fluorescent light at 2,200 lx for 24 h. Milk samples exposed to LED or fluorescent light, as well as milk protected from light, were analyzed by a consumer acceptance panel, and a trained flavor panel. In addition, vitamin A, riboflavin, and the production of volatile compounds were quantified. Exposure to light resulted in a reduction of cooked/sweet, milkfat, and sweet flavors and increased the intensity of butterscotch, cardboard, and astringency. In general, exposure to fluorescent light resulted in greater changes in the milk than exposure to LED even though the LED was at higher intensity. Consumers were able detect off-flavors in milk exposed to fluorescent light after 12 h and LED after 24 h of exposure. The riboflavin and vitamin A content was reduced by exposure to fluorescent light, whereas there was no significant reduction caused by LED compared with the non-light-exposed control. Production of hexanal, heptanal, 2-heptanal, octanal, 2-octanal nonanal, dimethyl sulfide, and caproic acid vinyl ester from the light-induced degradation of fats was significantly higher with fluorescent than LED. Production of these compounds was significantly higher with both light treatments than in the control milk. This study indicates that LED is less destructive to milk than fluorescent light. Copyright © 2016 American Dairy Science Association. Published

  4. Estudio de genotoxicidad de Picrasma crenata (Vell. Engl. -Simaroubaceae- Genotoxicity study on Picrasma crenata (Vell. Engl.-Simaroubaceae-

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    Roxana M. Roldán

    2007-12-01

    Full Text Available En la medicina popular se utiliza el leño de Picrasma crenata en infusión como pediculicida y como tónico amargo no astringente. Los principios activos responsables de la actividad son los quasinoides. Los objetivos de este trabajo son: determinar la actividad de las infusiones sobre el desarrollo de raíces y la división celular mediante el Test de Allium cepa; analizar la correlación de las concentraciones y los parámetros macro y microscópicos e interpretar la posible genotoxicidad de la infusión. Las concentraciones empleadas fueron 2,5 mg%; 5,0 mg%, 10,0 mg%, 20,0 mg% y 40,0 mg%. Se observó una correlación estadísticamente significativa de las concentraciones con las longitudes de las raíces y las anomalías macroscópicas; además, una correlación significativa de los índices mitóticos con las longitudes de las raíces y las anomalías microscópicas. Así, se puede inferir que los extractos en las concentraciones ensayadas podrían presentar actividad genotóxica.Infusions of Picrasma crenata woods are used in folk medicine against lice and as a non astringent bitter tonic. The active principles responsible for the activity are the quasinoides. The objectives of this work are: to establish the activity of the infusions on the development by roots and the cellular division by means of the Test of Allium cepa; to analyze the correlation of the concentrations with macro and microscopic parameters and to conclude about the possible genotoxicity of the infusion. The used concentrations were 2.5 mg%; 5,0 mg%, 10,0 mg%, 20,0 mg% and 40,0 mg%. A statistically significant correlation between the concentrations and the roots lengths and macroscopic aberrations and a significant correlation between the mitotic index and the roots lengths and microscopic aberrations have been observed. Thus, it is possible to deduce that the extracts in the tested concentrations could present genotoxic activity.

  5. Brassinosteroids Improve Quality of Summer Tea by Balancing Biosynthesis of Polyphenols and Amino Acids in Camellia sinensis L.

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    Xin Li

    2016-08-01

    Full Text Available Summer grown green tea is less popular due to bitterness and high astringency that are attributed to high levels of tea polyphenol (TP and low levels of amino acids (AA in tea leaves (Camellia sinensis L.. Brassinosteroids (BRs, a group of steroidal plant hormones can regulate primary and secondary metabolism in a range of plant species under both normal and stress conditions. However, specific effects of BRs on the photosynthesis of tea plants and the quality of summer green tea are largely unknown. Here we show that 24-epibrassinolide (EBR, a bioactive BR, promoted photosynthesis in tea plants in a concentration-dependent manner. Stimulation in photosynthesis by EBR resulted in an increased summer tea yield. Although all tested concentrations (0.01, 0.05, 0.1, 0.5 and 1.0 ppm increased concentrations of TP and AA, a moderate concentration of EBR (0.5 ppm caused the highest decrease in TP to AA ratio, an important feature of quality tea. Time-course analysis using 0.5 ppm EBR as foliar spray revealed that TP or AA concentration increased as early as 3 h after EBR application, reaching the highest peak at 24 h and that remained more or less stable. Importantly, such changes in TP and AA concentration by EBR resulted in a remarkably decreased but stable TP to AA ratio at 24 h and onward. Furthermore, concentrations of catechins and theanine increased, while that of caffeine remained unaltered following treatment with EBR. EBR improved activity of phenylalanine ammonia-lyase (PAL and glutamine: 2-oxoglutarate (GOGAT enzymes involved in catechins and theanine biosynthesis, respectively. Transcript analysis revealed that transcript levels of CsPAL and CsGS peaked as early as 6 h, while that of CsGOGAT peaked at 12 h following application of EBR, implying that EBR increased the concentration of TP and AA by inducing their biosynthesis. These results suggest a positive role of BR in enhancing green tea quality, which might have potential implication

  6. The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods.

    Science.gov (United States)

    Nielsen, D S; Teniola, O D; Ban-Koffi, L; Owusu, M; Andersson, T S; Holzapfel, W H

    2007-03-10

    Export of cocoa beans is of great economic importance in Ghana and several other tropical countries. Raw cocoa has an astringent unpleasant taste and a spontaneous fermentation is the first step in a process leading to cocoa beans with the characteristic cocoa flavour and taste. The microbiology of Ghanaian cocoa fermentations was investigated using culture-dependent and culture-independent methods. Samples were collected at 12 hour intervals during 96-144 hour tray and traditional heap fermentations. Yeast, Lactic Acid Bacteria (LAB), Acetic Acid Bacteria (AAB) and Bacillus spp. were enumerated on suitable substrates and identified using phenotypic and molecular methods. The yeast and bacterial micro-populations involved in the cocoa fermentation were further investigated using the culture-independent method Denaturing Gradient Gel Electrophopresis (DGGE). A microbiological succession was observed during the fermentations. At the onset of fermentation yeasts were the dominating microorganisms. Lactic Acid Bacteria became dominant after 12-24 h of fermentation and remained predominant throughout the fermentations with AAB reaching high counts in the mid phase of fermentation. Bacillus spp. were only detected during heap fermentations where they reached high numbers during the later stages of fermentation. Hanseniaspora guilliermondii was the predominant yeast during the initial phase and Pichia membranifaciens during the later phases of fermentation. A number of other yeast species including three putatively undescribed species were isolated during the fermentations. Lactobacillus fermentum was the dominant LAB in most samples. Several other LAB including Lactobacillus plantarum, Leuconostoc pseudomesenteroides, Leuconostoc pseudoficulneum, Pediocococcus acidilactici and a putatively undescribed LAB species were detected during the fermentations. Acetobacter syzygii, Acetobacter pasteurianus and Acetobacter tropicalis were the predominant AAB in all investigated

  7. Assessment of two medicinal plants, Psidium guajava L. and Achillea millefolium L., in in vitro and in vivo assays

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    Teixeira Rosangela de Oliveira

    2003-01-01

    Full Text Available The use of medicinal plants by the general population is an old and still widespread practice, which makes studies of their genotoxicity essential. Psidium guajava L. and Achillea millefolium L. are examples of plants commonly used in popular medicine. P. guajava L. is indicated for diarrhea and also as an antiseptic, while A. millefolium L. is indicated as an analgesic, antispasmodic, digestive, diuretic, antiseptic, astringent, emollient, wound healer and hemorrhoid medication. The aim of this study was to determine the effects of the infusions of these two plant species on chromosomes and the cell cycle. Leaves from the plants were used to prepare infusions, in the same manner as teas, but at two different concentrations. Allium cepa L. root-tip cells (P. guajava L. - 2.62 and 26.2 mg/mL, and A. millefolium L. - 3.5 and 35.0 mg/mL and Wistar rat bone marrow cells (P. guajava L. - 2.62 and 26.2 mg/100g body weight, and A. millefolium L. - 3.5 and 35.0 mg/100g body weight were used as in vivo plant and animal test systems, respectively. Human peripheral blood lymphocytes (P. guajava L. - 0.262 and 2.62 mg/mL culture medium, and A. millefolium L. - 0.35 and 3.5 mg/mL culture medium were used as in vitro test system. The P. guajava L. infusion at the higher concentration caused a statistically significant inhibition of cellular division in the onion root-tip cells, not observed in onion root-tip cells treated with A. millefolium L. No statistically significant alterations were found, as compared to untreated controls, in either the cell cycle or the number of chromosome alterations, after treatments with either plant, in rat cells or in cultured human lymphocytes. These results regarding the cytotoxicity and mutagenicity of these plants provide valuable information about the safety of using them as therapeutic agents.

  8. Phenolic-enriched foods: sources and processing for enhanced health benefits.

    Science.gov (United States)

    McDougall, Gordon J

    2017-05-01

    Polyphenols are ubiquitous secondary products present in many plant foods. Their intake has been associated with health benefits ranging from reduced incidence of CVD, diabetes and cancers to improved neurodegenerative outcomes. Major dietary sources include beverages such as coffee, teas and foods such as chocolate. Fruits are also major sources and berries in particular are a palatable source of a diverse range of polyphenol components. There are a number of ways that polyphenol uptake could be increased and healthier polyphenol-rich foods could be produced with specific compositions to target-specific health effects. Firstly, we could exploit the genetic diversity of plants (with a focus on berries) to select varieties that have enhanced levels of specific polyphenols implicated in disease mitigation (e.g. anthocyanins, tannins or flavonols). Working with variation induced by environmental and agronomic factors, modern molecular breeding techniques could exploit natural variation and beneficially alter polyphenol content and composition, although this could be relatively long term. Alternatively, we could employ a synthetic biology approach and design new plants that overexpress certain genes or re-deploy more metabolic effort into specific polyphenols. However, such 'polyphenol-plus' fruit could prove unpalatable as polyphenols contribute to sensorial properties (e.g. astringency of tannins). However, if the aim was to produce a polyphenol as a pharmaceutical then 'lifting' biosynthetic pathways from plants and expressing them in microbial vectors may be a feasible option. Secondly, we could design processing methods to enhance the polyphenolic composition or content of foods. Fermentation of teas, cocoa beans and grapes, or roasting of cocoa and coffee beans has long been used and can massively influence polyphenol composition and potential bioactivity. Simple methods such as milling, heat treatment, pasteurisation or juicing (v. pureeing) can have notable

  9. Antioxidant capacity of the leaf extract obtained from Arrabidaea chica cultivated in Southern Brazil.

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    Jackeline Tiemy Guinoza Siraichi

    Full Text Available Arrabidaea chica leaf extract has been used by people as an anti-inflammatory and astringent agent as well as a remedy for intestinal colic, diarrhea, leucorrhea, anemia, and leukemia. A. chica is known to be a good producer of phenolics. Therefore, in the present study, we investigated its antioxidant activity. The phenolic composition of A. chica leaves was studied by liquid chromatography coupled to diode array detection (LC-DAD and liquid chromatography coupled to electrospray ionization-tandem mass spectrometry (LC-ESI-MS/MS, and isoscutellarein, 6-hydroxyluteolin, hispidulin, scutellarein, luteolin, and apigenin were identified. The extract from leaves of A. chica was tested for antioxidant activity using the 2,2-diphenyl-1-picrylhydrazyl (DPPH method, β-carotene bleaching test, and total reactive antioxidant potential (TRAP method. The crude extract quenched DPPH free radicals in a dose-dependent manner, and the IC50 of the extract was 13.51 µg/mL. The β-carotene bleaching test showed that the addition of the A. chica extract in different concentrations (200 and 500 µg/mL prevented the bleaching of β-carotene at different degrees (51.2% ±3.38% and 94% ±4.61%, respectively. The TRAP test showed dose-dependent correlation between the increasing concentrations of A. chica extract (0.1, 0.5, and 1.0 µg/mL and the TRAP values obtained by trolox (hydro-soluble vitamin E 0.4738±0.0466, 1.981±0.1603, and 6.877±1.445 µM, respectively. The 2 main flavonoids, scutellarein and apigenin, were separated, and their antioxidant activity was found to be the same as that of the plant extract. These 2 flavonoids were quantified in the plant extract by using a validated HPLC-UV method. The results of these tests showed that the extract of A. chica had a significant antioxidant activity, which could be attributed to the presence of the mixture of flavonoids in the plant extract, with the main contribution of scutellarein and apigenin.

  10. AVALIAÇÃO SENSORIAL DE VINHAS RIESLING ITÁLICO NACIONAIS UTILIZANDO PERFIL LIVRE SENSORY EVALUATION OF BRAZILIAN WELCHRIESLING WINES BY FREE-CHOICE PROFILING

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    Marta de Toledo BENASSI

    1998-08-01

    differentiated mainly by taste attributes (acid, "astringent", alcoholic, sweet and fruity, correlated with dimension 1 (25% of variance, and one appearance attribute (yellow color, associated with dimension 2 (9% of variance.

  11. Estabilidade da polpa do bacuri (Platonia insignis Mart. congelada por 12 meses Stability of the bacuri pulp (Platonia insignis Mart. frozen for 12 months

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    Virlane Kelly Lima da Silva

    2010-10-01

    Full Text Available Conduziu-se este trabalho, com o objetivo de realizar o processamento e avaliar a estabilidade da polpa de bacuri (Platonia insignis Mart. submetida ao congelamento durante 12 meses. Durante o período de armazenamento não ocorreram alterações significativas nas características físico-químicas da polpa quanto aos teores de sólidos solúveis, pH, atividade de água, açúcares totais e redutores, vitamina C, compostos fenólicos poliméricos e oligoméricos, pectina total e solúvel e cor L, a* , b*, enquanto que a acidez total e relação SST/AT variaram com o tempo de armazenamento. Os compostos fenólicos dímeros apresentaram aumento em função do tempo. Pelos resultados obtidos, a polpa de bacuri não pode ser considerada uma boa fonte de vitamina C. Por outro lado, apresenta baixos teores de compostos fenólicos caracterizando a polpa como, potencialmente pouco adstringente e com potencial para o processamento. A qualidade microbiológica não foi alterada durante o período de armazenamento. Os resultados apontam a eficiência do congelamento na manutenção das características físico-químicas e microbiológicas da polpa de bacuri.The objective of this work was to process and evaluate the stability of the bacuri (Platonia insignis Mart. pulp submitted to freezing for 12 months. During the storage period there were significant changes in the physiochemical characteristics of the pulp as for the content of total soluble solids, pH, water activity, total and reducing sugars, vitamin C, polimer and oligomeric phenolic compounds , total and soluble pectin and color L, the a*, b *,while total acidity and soluble solids varied with the storange period. The dimers phenolic compounds incresead with the time. According to the results, the bacuri pulp cannot be considered a good source of vitamin C, but it presents low contents of phenolic compounds characterizing the pulp as little astringent, thus showing potential for the processing

  12. Transcriptional analysis of late ripening stages of grapevine berry

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    Guillaumie Sabine

    2011-11-01

    Full Text Available Abstract Background The composition of grapevine berry at harvest is a major determinant of wine quality. Optimal oenological maturity of berries is characterized by a high sugar/acidity ratio, high anthocyanin content in the skin, and low astringency. However, harvest time is still mostly determined empirically, based on crude biochemical composition and berry tasting. In this context, it is interesting to identify genes that are expressed/repressed specifically at the late stages of ripening and which may be used as indicators of maturity. Results Whole bunches and berries sorted by density were collected in vineyard on Chardonnay (white cultivar grapevines for two consecutive years at three stages of ripening (7-days before harvest (TH-7, harvest (TH, and 10-days after harvest (TH+10. Microvinification and sensory analysis indicate that the quality of the wines made from the whole bunches collected at TH-7, TH and TH+10 differed, TH providing the highest quality wines. In parallel, gene expression was studied with Qiagen/Operon microarrays using two types of samples, i.e. whole bunches and berries sorted by density. Only 12 genes were consistently up- or down-regulated in whole bunches and density sorted berries for the two years studied in Chardonnay. 52 genes were differentially expressed between the TH-7 and TH samples. In order to determine whether these genes followed a similar pattern of expression during the late stages of berry ripening in a red cultivar, nine genes were selected for RT-PCR analysis with Cabernet Sauvignon grown under two different temperature regimes affecting the precocity of ripening. The expression profiles and their relationship to ripening were confirmed in Cabernet Sauvignon for seven genes, encoding a carotenoid cleavage dioxygenase, a galactinol synthase, a late embryogenesis abundant protein, a dirigent-like protein, a histidine kinase receptor, a valencene synthase and a putative S

  13. [Description, distribution, anatomy, chemical composition and uses of Mimosa tenuiflora(Fabaceae-Mimosoideae) in Mexico].

    Science.gov (United States)

    Camargo-Ricalde, S L

    2000-12-01

    Because of some catastrophic events which occurred in Mexico during the 1980 decade, the utilization of "tepescohuite" bark against skin wounds and burns was popularized. The media manipulated the lack of available information about its medical properties and gave erroneous information to the society propagating a lot of myths. Therefore, the aim of this paper is to determine its taxonomic identity and to study the distribution, bark and wood anatomy of this species, and to determine its actual and historic uses, and the compilation of the information about bark pharmacology and toxicity. Its taxonomic identity is established as Mimosa tenuiflora (Willd.) Poir. (Fabaceae-Mimosoideae). It blooms and fructifies from November to June, occurring in Mexico (the states of Oaxaca and Chiapas), Guatemala, Honduras, El Salvador, Nicaragua, Panama, Colombia, Venezuela and Brazil, at altitudes of 0-1110 (-1520) m. In Mexico, it is found in dry forests, thorny thickets, Pinus and Pinus-Quercus forests, and in M. tenuiflora pure thickets, along roads and in resting or abandoned culture lands. This species has an aggregate distribution in the forests and a uniform one in the thickets. It presents a mean density of 9 individuals per m2, with 0.45 of frequency per quadrat and 1.69 m2 of mean coverture, and it has a wide range of tolerance to climatic and edaphic factors, confirming their invasive character. Regionally, the wood is used as fuel and fence construction, and against skin wounds and burns (bark tea, powder and/or ointment), and diverse products, such as shampoos, creams, capsules, soaps, etc., are commercialized. The bark is wrinkled, reddish-brown to grey, fibrous texture, 0.5-1.5 mm thick, resinous and with an astringent odor and flavor, and with a great quantity of tannins. The wood presents extremely short vessel elements, with alternate areolate punctuations, and simple perforated plates, vasicentric axial parenchima, confluent stripes, uniseriated rays, extremely

  14. Ficaria verna Huds. extracts and their β-cyclodextrin supramolecular systems

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    Hădărugă Nicoleta G

    2012-03-01

    Full Text Available Abstract Background Obtaining new pharmaceutical materials with enhanced properties by using natural compounds and environment-friendly methods is a continuous goal for scientists. Ficaria verna Huds. is a widespread perennial plant with applications in the treat of haemorrhoids and to cure piles; it has also anti-inflammatory, astringent, and antibiotic properties. The goal of the present study is the obtaining and characterization of new F. verna extract/β-cyclodextrin complexes by using only natural compounds, solvents, and environment-friendly methods in order to increase the quality and acceptability versus toxicity indicator. Thus, the flavonoid content (as quercetin of Ficaria verna Huds. flowers and leaves from the West side of Romania was determined and correlated with their antioxidant activity. Further, the possibility of obtaining β-cyclodextrin supramolecular systems was studied. Results F. verna flowers and leaves extracts were obtained by semi-continuous solid-liquid extraction. The raw concentrated extract was spectrophotometrically analyzed in order to quantify the flavonoids from plant parts and to evaluate the antioxidant activity of these extracts. The F. verna extracts were used for obtaining β-cyclodextrin complexes; these were analyzed by scanning electron microscopy and Karl Fischer water titration; spectrophotometry was used in order to quantifying the flavonoids and evaluates the antioxidant activity. A higher concentration of flavonoids of 0.5% was determined in complexes obtained by crystallisation method, while only a half of this value was calculated for kneading method. The antioxidant activity of these complexes was correlated with the flavonoid content and this parameter reveals possible controlled release properties. Conclusions The flavonoid content of F. verna Huds. from the West side of Romania (Banat county is approximately the same in flowers and leaves, being situated at a medium value among other

  15. Ficaria verna Huds. extracts and their β-cyclodextrin supramolecular systems.

    Science.gov (United States)

    Hădărugă, Nicoleta G

    2012-03-05

    Obtaining new pharmaceutical materials with enhanced properties by using natural compounds and environment-friendly methods is a continuous goal for scientists. Ficaria verna Huds. is a widespread perennial plant with applications in the treat of haemorrhoids and to cure piles; it has also anti-inflammatory, astringent, and antibiotic properties. The goal of the present study is the obtaining and characterization of new F. verna extract/β-cyclodextrin complexes by using only natural compounds, solvents, and environment-friendly methods in order to increase the quality and acceptability versus toxicity indicator. Thus, the flavonoid content (as quercetin) of Ficaria verna Huds. flowers and leaves from the West side of Romania was determined and correlated with their antioxidant activity. Further, the possibility of obtaining β-cyclodextrin supramolecular systems was studied. F. verna flowers and leaves extracts were obtained by semi-continuous solid-liquid extraction. The raw concentrated extract was spectrophotometrically analyzed in order to quantify the flavonoids from plant parts and to evaluate the antioxidant activity of these extracts. The F. verna extracts were used for obtaining β-cyclodextrin complexes; these were analyzed by scanning electron microscopy and Karl Fischer water titration; spectrophotometry was used in order to quantifying the flavonoids and evaluates the antioxidant activity. A higher concentration of flavonoids of 0.5% was determined in complexes obtained by crystallisation method, while only a half of this value was calculated for kneading method. The antioxidant activity of these complexes was correlated with the flavonoid content and this parameter reveals possible controlled release properties. The flavonoid content of F. verna Huds. from the West side of Romania (Banat county) is approximately the same in flowers and leaves, being situated at a medium value among other studies. β-Cyclodextrin complexes of F. verna extracts are

  16. Linkage of within vineyard soil properties, grapevine physiology, grape composition and sensory characteristics in a premium wine grape vineyard.

    Science.gov (United States)

    Smart, David; Hess, Sallie; Ebeler, Susan; Heymann, Hildegarde; Plant, Richard

    2014-05-01

    Analysis of numerous vineyards has revealed a very high degree of variation exists at the within vineyard scale and may outweigh in some cases broader mesoclimatic and geological factors. For this reason, selective harvest of high quality wine grapes is often conducted and based on subjective field sensory analysis (taste). This is an established practice in many wine growing regions. But the relationships between these subjective judgments to principle soil and grapevine physiological characteristics are not well understood. To move toward greater understanding of the physiological factors related to field sensory evaluation, physiological data was collected over the 2007 and 2008 growing seasons in a selectively harvested premium production Napa Valley estate vineyard, with a history of selective harvesting based on field sensory evaluation. Data vines were established and remained as individual study units throughout the data gathering and analysis phase, and geographic information systems science (GIS) was used to geographically scale physiological and other data at the vineyard level. Areas yielding grapes with perceived higher quality (subjective analysis) were characterized by vines with 1) statistically significantly lower (P -1.5 MPa were characterized by vegetal flavors and astringent and bitter seeds and skins. Data from vines were grouped into vines experiencing MD at veraison of -1.5 MPa and subjected to single factor analysis of variance. This analysis revealed statistically significant differences (P less than 0.05) in many of the above properties - berry diameter, weight, pulp, and fruity versus vegetal characteristic. The groupings corresponded to the areas described as producing higher and lower quality fruit, respectively, based on field taste evaluation. Metabolomic analysis of grape skins from these two groups showed statistically significant differences in accumulation of amino acids and organic acids. Our results suggest there is not a

  17. Efficacy and safety of gelatine tannate for the treatment of acute gastroenteritis in children: protocol of a randomised controlled trial.

    Science.gov (United States)

    Michałek, Dorota; Kołodziej, Maciej; Konarska, Zofia; Szajewska, Hania

    2016-02-19

    Worldwide, acute gastroenteritis in children, usually caused by viruses, leads to considerable morbidity and mortality. The treatment is aimed at preventing and treating dehydration, promoting weight gain after rehydration, and reducing the duration and severity of diarrhoea. Effective and inexpensive interventions that could add to the effect of oral rehydration therapy are of interest. Recently, in many European countries, gelatine tannate is being widely marketed for treating acute gastroenteritis. Gelatine tannate is a complex of tannic acid, which possesses astringent and anti-inflammatory properties, and a protective gelatine. Currently, there is no evidence to support the use of gelatine tannate for treating acute gastroenteritis in children and only scant evidence to support the use of gelatine tannate in adults. We aim to assess the efficacy of gelatine tannate for the treatment of acute gastroenteritis in children. This will be a blind, placebo-controlled, randomised trial. Children younger than 5 years of age with acute gastroenteritis defined as a change in stool consistency to loose or liquid form (according to the Bristol Stool Form scale or Amsterdam Stool Form scale) and/or an increase in the frequency of evacuations (typically ≥ 3 in 24 h), lasting for no longer than 5 days, will be recruited. A total of 158 children will be randomised to receive either gelatine tannate (children younger than 3 years of age will receive 250 mg, 4 times/day, and those older than 3 years of age will receive 500 mg, 4 times/day) or matching placebo for 5 days. The primary outcome measure is the duration of diarrhoea. The Bioethics Committee approved the study protocol. The findings of this trial will be submitted to a peer-reviewed paediatric journal. Abstracts will be submitted to relevant national and international conferences. NCT02280759; Pre-results. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence

  18. Enraizamento de estacas de Trichilia catigua A. Juss (catigua em diferentes estações do ano Rooting of Trichilia catigua A. Juss (catigua stem cuttings in different seasons of the year

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    Janice Valmorbida

    2008-06-01

    Full Text Available Pertencente à família Meliaceae, Trichilia catigua A. Juss possui casca com propriedades adstringente, inseticida, purgativa, tônica, bactericida, antiinflamatória e antidepressiva. Este estudo objetivou enraizar estacas de ramos lenhosos da espécie em diferentes estações do ano. Para tal, estacas com aproximadamente 15 cm de comprimento, coletadas de árvores adultas, foram preparadas da parte apical e mediana dos ramos e submetidas aos reguladores vegetais AIB (ácido indolbutírico, ANA (ácido naftalenoacético e AIA (ácido 3-indolacético. Determinaram-se a porcentagem de estacas enraizadas e mortas e, quando enraizadas, seu comprimento e diâmetro. Na primavera de 2004, as estacas foram submetidas às concentrações de 1.000 e 2.000 mg L-1 de AIB, ANA e AIA e avaliadas aos 90 dias. As maiores porcentagens de enraizamento foram iguais a 33,33; 25,00; 22,91; e 23,43%, respectivamente com AIB 1.000, 2.000 mg L-1 e ANA 1.000 e 2.000 mg L-1. No verão, outono, inverno e primavera de 2005 os experimentos foram conduzidos com AIB, ANA e AIA nas concentrações de 1.000, 2.000 e 3.000 mg L-1, sendo as avaliações realizadas aos 120 dias. A maior porcentagem de enraizamento, igual a 19,17%, foi obtida com AIB 3.000 mg L-1. Na primavera de 2006 foram testadas as doses iguais a 1.000, 2.000, 3.000, 4.000 e 5.000 mg L-1 de AIB e 1.000, 2.000 e 3.000 mg L-1 de ANA. A maior porcentagem de enraizamento, 41,67%, foi obtida com a utilização de 5.000 mg L-1 de AIB.Trichilia catigua A. Juss contains substances with astringent, insecticidal, purgative, tonic, bactericidal, anti-inflammatory and anti-depressive properties in its barks. This study aimed at rooting of hardwood cuttings of this species in different seasons. Stem cuttings -about 15 cm long- were collected from adult trees and were prepared from the apical and medial part of the branches. The cuttings were treated with the plant regulators AIB (indole-3-butyric acid, NAA (naphthalene

  19. Studies of methanolic extract of Amaranthus paniculatus L. on Mice Liver against

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    Jain, M.; Sisodia, R.; Bhatia, A. I.

    2004-07-01

    India has a rich heritage of medicinal plants, many of which have been explored for the various bioactivities since ages, but the radioprotective potential of the plants have been hardly explored. Since Amaranthus, a common weed and very often caten as vegetable by rural population, has been used as emollient, astringent, diuretic, blood purifier, hemorrhagic diathesis and biliousness from time immemorial. Hence the present study aims to judge whether Amaranthus paniculatus (Linn) has the antiradiation efficacy against radiation induced histopathological and biochemical alterations in mice liver. Amaranthus paniculatus (Linn) belongs to family Amaranthaceae and commonly called as Amaranth, has good natural sources of carotenoids (beta carotene-1490 {mu}g/100 gm of edible portion), vitamin C and high level of critical lysine and methionine, protein content (22 gm/100 gm of edible portion). Swiss albino mice of 6-8 weeks weighing 22 {+-} 3 gm were selected from an inbred colony and divided into four groups. One group served as normal and two groups were administered with alcoholic extract at a dose of 600 mg/Kg-body weight/day dissolved in distilled water for fifteen days. Fourth group was given distilled water, orally and ad libitum. Then two groups, one with drug treated and another with distilled water treated, were exposed to 5 Gy of gamma radiation at the dose rate of 1.07 Gy/min with a source to surface distance (SSD) of 77.5 cm. The animals were autopsied at 1, 3, 7, 15 and 30 days post exposure. the optimum dose was calculated to be 600mg/kg b.wt/day after treating mice with AE for fifteen consecutive days prior to irradiation (9 Gy) to get maximum protection against radiation injury. By the survival assay, DRF 1.43 was calculated with different doses of gammas radiation (6, 9, 12 Gy). The radiation induced augmentation in MDA, protein, glycogen, alkaline and acid phosphatase content of liver is significantly ameliorated by the drug. The radiation induced

  20. Determinação da formulação e caracterização do néctar de camu-camu (Myrciaria dubia McVaugh Formulation determination and characterisation of the camu-camu (Myrciaria dubia McVaugh nectar

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    Roberto N. Maeda

    2006-03-01

    Full Text Available O camu-camu é um fruto silvestre, encontrado nas margens de rios e lagos da Amazônia, com grande potencial econômico pelas suas características agronômicas, tecnológicas e nutricionais. Entretanto, seu consumo ainda é restrito, devido à alta acidez, amargor e adstringência da casca, necessitando, dessa forma, de tecnologias adequadas para o seu uso. O presente estudo teve por objetivo determinar a formulação ideal do néctar de camu-camu e avaliar as suas caraterísticas físicas e físico-químicas. Para a obtenção do néctar, foram elaboradas nove formulações com diferentes concentrações de polpa e açúcar, as quais foram submetidas ao teste de preferência de 30 provadores não treinados. Dentre as formulações testadas, a de maior preferência foi a preparada com 17,5% de açúcar e 17% de polpa, a qual apresentou valor de L Hunter de 32,00, aHunter de 3,22 e bHunter de -0,38, ácido ascórbico de 382,07 mg/100 mL, antocianinas de 2,51 mg/100 g e aceitabilidade global de 89,1%. Os resultados demonstram a viabilidade tecnológica e nutricional do néctar de camu-camu por ser um produto atraente de cor, sabor, aroma, aceitabilidade e como fonte de Vitamina C.Camu-camu is a wild fruit distributed throughout the banks of lakes and rivers in Amazonia, which presents a great economical potential on account of its agronomic, technological and nutritional features. Nevertheless, its consumption is still restricted due to its high acidity, bitterness, and skin astringency, thus needing the use of proper technologies for its use. The objective of the present study was to determine the ideal camu-camu nectar formulation and to assess its physical and physical-chemical characteristics. Nine formulations with different pulp and sugar concentrations, which were submitted to a preference test by a board of 30 untrained tasters, were prepared in order to obtain the nectar. Among the tested formulations, the one presenting the highest

  1. Encapsulating fatty acid esters of bioactive compounds in starch

    Science.gov (United States)

    Lay Ma, Ursula Vanesa

    Interest in the use of many bioactive compounds in foods is growing in large part because of the apparent health benefits of these molecules. However, many of these compounds can be easily degraded during processing, storage, or their passage through the gastrointestinal tract before reaching the target site. In addition, they can be bitter, acrid, or astringent, which may negatively affect the sensory properties of the product. Encapsulation of these molecules may increase their stability during processing, storage, and in the gastrointestinal tract, while providing controlled release properties. The ability of amylose to form inclusion complexes and spherulites while entrapping certain compounds has been suggested as a potential method for encapsulation of certain molecules. However, complex formation and spherulitic crystallization are greatly affected by the type of inclusion molecules, type of starch, and processing conditions. The objectives of the present investigation were to: (a) study the effect of amylose, amylopectin, and intermediate material on spherulite formation and its microstructure; (b) investigate the formation of amylose and high amylose starch inclusion complexes with ascorbyl palmitate, retinyl palmitate, and phytosterol esters; (c) evaluate the ability of spherulites to form in the presence of fatty acid esters and to entrap ascorbyl palmitate, retinyl palmitate, and phytosterol esters; and (d) evaluate the effect of processing conditions on spherulite formation and fatty acid ester entrapment. Higher ratios of linear to branched molecules resulted in the formation of more and rounder spherulites with higher heat stability. In addition to the presence of branches, it appears that spherulitic crystallization is also affected by other factors, such as degree of branching, chain length, and chain length distribution. Amylose and Hylon VII starch formed inclusion complexes with fatty acid esters of ascorbic acid, retinol, or phytosterols

  2. Chromatographic Methods for the Analysis of Polyphenols in Wines

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    Medić-Šarić, M.

    2009-03-01

    Full Text Available Wine is an excellent source of various classes of polyphenols, including phenolic acids, flavonoids, and trihydroxystilbene resveratrol (Fig.1. Polyphenols play a major role in wine quality since they contribute to the sensory characteristics of wine, particularly color and astringency. A recent interest in these substances has been stimulated by abundant evidence of their beneficial effects on human health, such as anticarcinogenic, antiinflamatory and antimicrobial activities. Therefore, numerous studies have been performed in the attempt to analyze polyphenols in wine. This paper reviews the current advances in the determination of polyphenols in wine by the major chromatographic techniques such as thin-layer chromatography (TLC and high-performance liquid chromatography (HPLC.The great complexity of the polyphenolic content of wine and the difficulty in obtaining some of the standards usually require sample preparation before analysis. Two methods for sample preparation, liquid-liquid extraction and solid-phase extraction, are most commonly applied. Hydrolysis is applied frequently, but not exclusively, to remove the sugar moieties from glycosides.TLC on silica gel plates is useful for the rapid and low-cost separation and identification of the polyphenols present in wine (Fig. 2. Densitometric quantitative analysis of polyphenols in wine extracts is usually performed by scanning the TLC plates with UV light at wavelengths of 350–365 nm or 250–260 nm (Fig. 3. For the evaluation of the most efficient mobile phase and an optimal choice of the combination of two or more mobile phases, two methods may be applied: information theory and numerical taxonomy. HPLC currently represents the most popular technique for the analysis of polyphenols in wine. For this purpose, a reversed-phase HPLC method that uses gradient elution with binary elution system is usually employed. Routine detection is based on measurement of UV-Vis absorption with a diode

  3. Obtenção de extratos de guaraná ricos em cafeína por processo enzimático e adsorção de taninos Production of caffeine-rich guarana extracts using an enzymatic process and tannin adsorption

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    Bernardo Dias Ribeiro

    2012-09-01

    astringency and a dark colour to the final product. In this work the development of an enzymatic process to obtain non-alcoholic guarana extracts with low tannin concentrations and high caffeine contents was studied using an experimental design and adsorption processes. By way of a fractional factorial design the quantities of 0.25% (v/v pectinase and 0.1% (v/v glucoamylase were determined, which were maintained in the central composite design, obtaining as the optimal conditions: 0.23% (v/v cellulase, 0.86% (v/v hemicellulase, 1% (v/v alpha-amylase, 5.5 h extraction time, 200 rpm and 50 °C, producing a caffeine/tannin ratio of 1.65. Using a magnesium oxide adsorption process at 10% (w/v, a caffeine/tannin ratio of 7.3 was obtained.

  4. Eficacia del extracto de Vimang en la estomatitis subprótesica Grado I Efficacy of Vimang extract in Grade I Subprosthetic Stomatitis

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    Marcia Hortensia Corona Carpio

    2007-12-01

    with Vimang infusion extract until they cured. In the second group, spontaneous regression, the prosthesis was removed at night. They were evaluated at 3, 5 and 7 days to check their cure and adverse reactions. This time corresponded to the time devoted to the investigation. Chi square test with 95 % of confidence was used for the statistical validation of data. Most of the patients cured on the 5th day and astringent manifestations were observed. As the efficacy of the therapy with Vimang infusion was proved, its use on the long term was recommended.

  5. Conservation of jucara pulp (Euterpe edulis) submitted to gamma radiation, pasteurization, lyophilization and spray drying; Conservacao de polpa de jucara (Euterpe edulis) submetida a radiacao gama, pasteurizacao, liofilizacao e atomizacao

    Energy Technology Data Exchange (ETDEWEB)

    Silva, Paula Porrelli Moreira da

    2013-08-01

    brown, in addition to lacking been accepted sensorially. Further, eight combinations have been studied among acidification (pH<4.0), pasteurization (85 degree C/5 min.) and storage at 6 degree C and -18 degree C for 60 days with biweekly tests. The pasteurized and acidified pulp was that best maintained the physicochemical and sensory characteristics, and the freezing storage was the variable of the better result. The evaluation of quality pulp dehydrated by freeze and spray drying, packaged in bags of polyethylene (PE) and polyethylene-coated aluminum layer (PA) for 120 days at room temperature and protected from light, revealed that both processes conferred physicochemical quality satisfactory and conservation during storage, the packaging PA is the most suitable due to lower absorption of moisture and prevention of oxidation. Sensorially, as reconstituted juice and added to sugar and banana nanica, jucara pulp freeze dried was the more accepted. For the QDA have been trained team for the evaluation of frozen and post packaging pasteurized samples (85 degree C/5 min.) stored under refrigeration and freezing, in order to obtain the sensory profile of each. The frozen pasteurized pulp presented the best sensory characteristics, being described as aerated, slightly heterogeneous, taste slightly bitter and slightly astringent. (author)

  6. Clarificação e concentração de suco de caju por processos com membranas Clarification and concentration of cashew apple juice by membrane processes

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    Fernando C. Cianci

    2005-09-01

    pectinolitic enzyme was used during 1 hour for enzymatic hydrolysis. Clarification was carried out in a tubular microfiltration membrane followed by concentration of the clarified juice in an osmosis reverse plate and frame system. The average permeate flux were 184.0 e 11.3L/hm² , for microfiltration and reverse osmosis, respectively. Tannins that are responsible for juice astringency were retained by microfiltration membrane and it was not verified in clarified and concentrated juices. Clarified juice with 12,1° Brix was concentrated up to 28,6° Brix and vitamin C content increased from 162mg/100g in clarified juice to 372mg/100g in the concentrate.

  7. Phenolic characterization and antioxidant capacity of ten autochthonous vines grown in southern Italy / Caratterizzazione fenolica e potere antiossidante di dieci vitigni autoctoni allevati nel Sud Italia

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    Milella Rosa Anna

    2016-01-01

    Full Text Available In plant foods are naturally present some bioactive compounds, that are compounds having or not nutritional value and with biological activity that is expressed in reducing the risk of developing many chronic diseases, therefore leading a key protective effect on our health. Within this group of compounds the antioxidants are included. The importance of antioxidants contained in food is associated with their ability to exert in vivo, in the human body, beneficial effects against chronical- degenerative diseases induced by oxidative stress and age. It has been attributed a positive role to grape polyphenols in terms of increase in endogenous antioxidant defenses, thanks to regulation of genes coding for key enzymes of antioxidant system. For the polyphenols it has also been recognized a specific action of tumor growth inhibition, linked to the modulation of enzymes involved in carcinogenesis or to the inhibition of growth factors and cell proliferation activation. After carbohydrates and acids, the phenolic compounds represent the largest group among grape constituents. The synthesis of these secondary metabolites takes place in two distinct phases of vine growth cycle: fruit set and maturation. The polyphenolic composition contributes to grapes and wine sensory properties, such as color, flavor, astringency, and determines the antioxidant capacity of the extract. These metabolites are mainly related to the variety and their content is influenced by climatic and environmental factors. Among the polyphenols, anthocyanins, hydroxicinnamiltartaric acids, flavonols, flavans, stilbene and resveratrol are of particular interest. Despite numerous studies in the vine-wine industry on polyphenols quantification and qualification, we don't know much about the environmental conditions that affect their synthesis in grapes and how they are extracted from it in wine production. Therefore, the aim of this work has been the study of antioxidant property and

  8. Perfil sensorial e aceitação de melão amarelo minimamente processado submetido a tratamentos químicos Sensory profile and consumer acceptance of minimally processed melon submitted to chemical treatments

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    Ana Carolina Almeida Miguel

    2010-09-01

    product by the consumer. The fruits were selected, washed, sanitized, minimally processed as cubes, and divided into four lots that consisted of: control, cubes treated with calcium chloride solution (1%, cubes treated with ascorbic acid (1%, and cubes covered with sodium alginate (1%. The cubes were conditioned were conditioned in polyethylene terephthalate trays, covered by a lid, and stored at 5 ± 1 ºC and 73 ± 5% RH for 8 days. On the 1th, 3rd, 5th, and 8th days after the processing, the melons were evaluated by eight trained sensory panelists using the Quantitative Descriptive Analysis (QDA. The consumer acceptance test was conducted in a laboratory with fifty non-trained panelists using hedonic and purchase intention scales besides the consumption frequency. The QDA showed that the treatments did not affect the prolongation of the shelf-life of minimally processed melons. The parameters used in the quality testing of the fruits submitted to the chemical treatments were: fresh and bright appearance, characteristic fresh smell and, acid, salty, bitter, fresh, astringent, watery, characteristic, and unusual tastes. The consumer acceptance test indicated that the melons treated with calcium chloride and ascorbic acid were more accepted for the panelists and showed that there was no significant difference in the purchase intention.

  9. [The roots of Cha and Gambir].

    Science.gov (United States)

    Sugiyama, Shigeru

    2005-01-01

    This article attempts to trace the origin of tea. The author believes the ancient Chinese tea, "chia", is either Jicha (water extract from the pith of Acacia catechu that grows naturally in the mountainous border between the Yunnan province of China and southern Asian countries) or Jicha-Kagikazura (water extract from the young branches and leaves of Uncaris gambir, originally found in India/Sri Lanka). Both were pulverized after being kiln-dried and then mixed with water to produce a thick suspension, or tea. Although the drink is bitter and has an astringent property, it has a particular flavor with a refreshing after-taste. Its components with medicinal properties include tannin, catechin, and various flavonoids, making us believe it was worthwhile for the people at the time to consume the drink regularly. Generally speaking, tea cultivation in China flourished south of the Yangzi Jiang River including the present Zhejiang and Anhui provinces. Depending on the regions, there were words for tea in various languages, including the names of places where particular teas were grown. In addition to the names that appear in the famous Chajing book, it is interesting to note Da Fang pronounced tea as "TAH". Because the area south of the Yangzi Jiang has traditionally been active in foreign trade since the ancient and middle ages. People in this region consumed various foreign originated teas as well. This included Gambir, which was introduced to southern Asia (including present Malaysia and Indonesia) and was consumed as an herbal tea under names such as Guo Luo or Ju Luo teas. Paan, from India, also uses Gambir paste and was a popular chewing refreshment to prevent diseases caused by miasma as well as to keep one's mouth clean. The name A-sen-yaku used in Japan was taken from the plant name Acasia, and Gambir was used to dye Buddhist monks' Ke-Ra bags to a blackish yellow color. The Daikanwa dictionary states the Ra in the name, which means thin silk, was later

  10. Perfil sensorial de iogurte light, sabor pêssego Sensory profile of peach flavored light yogurt

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    Ligia R. R. Santana

    2006-09-01

    consensually defined sensory descriptors, their respective reference materials and the descriptive evaluation ballot. Ten individuals were selected as judges and trained. They used the following as criteria: discriminant power, reproducibility and individual consensus. Twelve descriptors were devised showing similarities and differences among the light yogurt samples. Each descriptor was evaluated using a nine-centimeter non-structured scale with the intensity terms anchored at its ends. The data were analysed by ANOVA, the Tukey test and the Principal Component Analysis (PCA. The results showed a great difference in the sensory profile of light yogurts, where sample C showed more variation. The PCA showed sample A to be more distinguished by the sweetness, flavor of peach and firmness of fruit pieces. Sample B was characterized by the brightness, peach color and creamy aspect. Sample C had a higher intensity of sourness and astringency, a more farinaceous texture and more artificial aroma of peach. According to the acceptability test, all the products were accepted positively for all evaluated attributes. Sample C which contains soy protein in its formulation showed that this ingredient was not noticed by the judges and did not interfere in it being accepted.

  11. La Bixa orellana L. en el tratamiento de afecciones estomatológicas, un tema aún por estudiar The Bixa orellana L. in treatment of stomatology affections: a subject that hasn't studied yet

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    Hetzel de la C. Lourido Pérez

    2010-06-01

    food and drinks coloring. Daily dose allowance recommended by HWO is of 0-0.065 mg/kg/bw. Annate is a coloring agent with a very low toxicity for humans, even when some low rates of allergic events have been reported. Annate extracts have different pharmacological properties including the antitumor, anti-inflammatory, astringent, emollient, antiseptic, antibacterial, antioxidant, cicatrizant among others and has been prescribed in wounds and burns cure. Considering that in the therapeutical array available for stomatologist the cicatrizant antioxidant, anti-inflammatory and antimicrobial local actions are limited and by no means a product fulfilling all these properties together, we made a bibliographic updating of Bixa orellana L. subject related to its chemical, toxicology composition and interesting pharmacological effects for potential treatment of stomatology disorders. There are evidences on usefulness of these extracts for stomatology disorders, but these must to be still validated from the clinical point of view with trials performed according to the good clinical practices before any application in Cuban stomatology services.

  12. Estudo anatômico do crescimento do fruto em Acca sellowiana Berg. Anatomic study of Acca sellowiana Berg. fruit growth

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    Karin Esemann-Quadros

    2008-06-01

    can be consumed raw or be used for the preparation of juice and jam. Thus, information on the development, morphology and anatomy of the fruit is of great interest, and was featured as the objective of this study. The average fruit dimensions (ovary surrounded by the hypanthium in the bloom stage were 0.6 cm in length and 0.4 cm in diameter, being ten times smaller than the ripe fruit. Longitudinally, three distinct regions were observed: a locular-, a sublocular- and a prolongation region. In a transverse cross-section in the middle of the fruit, three regions were delimited: 1 epidermis (peel with simple unicellular trichomes. 2 parenchymatous region (flesh rich in stone cells, isolated or aggregated in small groups of 2-3 cells; with eight radially distributed concentric periphloematic vascular bundles; and with many spherical glands near the epidermis. 3 inner region (pulp with small cubic cells, organized in 3-4 layers around the locules, various containing druses. The four locules are separated by septa. The numerous ovules originate from axillary placentas, with two rows per locule. No nectaries were observed. As the fruit develops, groups of thin-walled cells appear in the intermediate region. These cells become very large and transform into stone cells. The placentas grow and occupy the whole space within the growing locules, as these locules grow bigger and seeds develop. Thus, the ripee fruit has a peripheral region of firm consistence and astringent taste, and a soft sweet core.

  13. DEVELOPMENT OF METHOD OF QUALITATIVE ANALYSIS OF BIRD CHERRY FRUIT FOR INCLUSION IN THE MONOGRAPH OF STATE PHARMACOPOEIA OF UKRAINE

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    Lenchyk L.V.

    2016-06-01

    Full Text Available Introduction. Bird cherry Padus avium Mill, Rosaceae, is widespread in Ukraine, especially in forests and forest-steppe areas. Bird cherry fruits have long been used in medicine and is a valuable medicinal raw materials. They stated to posess astringent, anti-inflammatory, phytoncidal properties. Bird cherry fruits are included in the USSR Pharmacopoeia IX ed., The State Pharmacopoeia of the Russian Federation, The State Pharmacopoeia of Republic of Belarus. In Ukraine there are no contemporary normative documents for this medicinal plant material, therefore it is the actual to develop projects in the national monographs "dry bird cherry fruit" and "fresh bird cherry fruit" to be included in the State Pharmacopoeia of Ukraine. According to European Pharmacopoeia recommendation method of thin-layer chromatography (TLC is prescribed only for the identification of the herbal drug. The principles of thin-layer chromatography and application of the technique in pharmaceutical analysis are described in State Pharmacopoeia of Ukraine. As it is effective and easy to perform, and the equipment required is inexpensive, the technique is frequently used for evaluating medicinal plant materials and their preparations. The TLC is aimed at elucidating the chromatogram of the drug with respect to selected reference compounds that are described for inclusion as reagents. Aim of this study was to develop methods of qualitative analysis of bird cherry fruits for a monograph in the State Pharmacopoeia of Ukraine (SPU. Materials and Methods. The object of our study was dried bird cherry fruits (7 samples and fresh bird cherry fruits (7 samples harvested in 2013-2015 in Kharkiv, Poltava, Luhansk, Sumy, Lviv, Mykolaiv regions and the city Mariupol. Samples were registered in the department of SPU State Enterprise "Pharmacopeia center". In accordance with the Ph. Eur. and SPU requirements in "identification C" determination was performed by TLC. TLC was performed on

  14. ANTIMICROBIAL ACTIVITY OF THE SUBSTANCES RECEIVED FROM RAW MATERIALS OF BIRCH FAMILY PLANTS

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    Fedchenkova Yu.A

    2016-12-01

    Full Text Available Introduction. In accordance with the last events in Ukraine (considering military operations in anti-terrorist operation in the Luhansk and Donetsk regions the domestic medicine is in great need in preparations with antimicrobial activity. Our attention as the sources of receiving biologically active substances with antimicrobial activity was drawn with birch Betulaceae family plants – hazel ordinary Corylus avellana L. and black alder Alnus glutinosa (L. Gaertn. It is known that in medicine the leaves of hazel ordinary are used as antiseptic, anti-inflammatory, vesselrestorative drug, and the leaves of black alder reveal the antiinflammatory, astringent, wound healing, spasmolytic and choleretic action. However, the drugs with antimicrobial action received from the leaves of these plants are absent on the market of Ukraine. Therefore the studying of antimicrobial activity of this type of raw materials received from hazel ordinary and black alder, for creation of new medicines, is now one of the main directions in pharmacy. For this purpose we have revealed tinctures, spirit, lipophilic and polysacharid fractions received from the leaves of hazel ordinary and black alder. The purpose of our research is studying of antimicrobial activity of revealed substance received from the leaves of black alder and hazel ordinary. Materials and methods. There were being examined tinctures, lipophilic, spirit and polysacharid fractions received from the leaves of hazel ordinary and black alder. The test of antimicrobial effect of substances was carried out by means of serial dilution concerning the following six reference cultures: Staphylococcus aureus ATCC 6538-P, Candida albicans ATCC 885-653, Escherichia coli ATCC 25922, Bacillus subtilis ATCC 6833, Bacillus cereus ATCC 10702, Pseudomonas aeruginosa ATCC 9027, according to the State Pharmacopoeia of Ukraine, in the Department of Microbiology and Immunology of KMAPE. For the experiment there was prepared

  15. Descripción, distribución, anatomía, composición química y usos de Mimosa tenuiflora (Fabaceae-Mimosoideae en México

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    Sara Lucía Camargo-Ricalde

    2000-12-01

    construction, and against skin wounds and burns (bark tea, powder and/or ointment, and diverse products, such as shampoos, creams, capsules, soaps, etc., are commercialized. The bark is wrinkled, reddish-brown to grey, fibrous texture, 0.5-1.5 mm thick, resinous and with an astringent odor and flavor, and with a great quantity of tannins. The wood presents extremely short vessel elements, with alternate areolate punctuations, and simple perforated plates, vasicentric axial parenchima, confluent stripes, uniseriated rays, extremely short, fine and very short libriform fibres. The bark contains tannins, saponins, an alkaloide fraction, lipids, phytosterols, glucosides, xylose, rhamnose, arabinose, lupeol, methoxychalcones, and kukulkanins.