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Lu Y, Zhao YP, Wang ZC, Chen SY, Fu CX. Composition and antimicrobial activity of the essential oil ofActinidia macrospermafrom China. Nat Prod Res 2007; 21:227-33. [PMID: 17365713 DOI: 10.1080/14786410601132311] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Actinidia macrosperma is a medicinal plant in China and has been well known for its attraction to cats and activities against leprosy and cancers. The compositions and the antimicrobial activity of its leaf oil were reported for the first time. The oil obtained by hydrodistillation and analyzed by GC and GC-MS, was characterized by the high content of monoterpenes. Linalool (48.14%) is the major component identified, followed by 1,2-dimethyl-lindoline (7.94%), linolenic acid methylester (6.57%) and (E)-phytol (5.29%). The antimicrobial activity of the oil was evaluated against four bacterial and three fungal species. The results showed that it exhibited a mild antibacterial activity against two Gram-positive bacteria (Staphylococcus aureus and Bacillus subtilis), a significant activity against Gram-negative bacteria (Escherichia coli), and no activity on Pseudomonas aeruginosa. The test fungi were more sensitive to the oil, with a MIC range of 0.78-1.56 microL mL(-1) than bacteria in the range which were significantly higher from 0.78 to 25.50 microL mL(-1).
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Affiliation(s)
- Y Lu
- Research Group for Medicinal Plant Resource and Phytochemistry, Department of Biology, College of Life Sciences, Zhejiang University, Hangzhou 310058, Zhejiang Province, PR China
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52
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Clary CD, Wang S, Petrucci VE. Fixed and Incremental Levels of Microwave Power Application on Drying Grapes under Vacuum. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb09975.x] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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53
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Barbieri S, Elustondo M, Urbicain M. Retention of aroma compounds in basil dried with low pressure superheated steam. J FOOD ENG 2004. [DOI: 10.1016/j.jfoodeng.2004.01.003] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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54
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López MG, Guzmán GR, Dorantes AL. Solid-phase microextraction and gas chromatography–mass spectrometry of volatile compounds from avocado puree after microwave processing. J Chromatogr A 2004; 1036:87-90. [PMID: 15139417 DOI: 10.1016/j.chroma.2004.03.020] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
Microwave processing offers an alternative to blanch fruits and vegetables, since the application of high temperature and short time often results in minimum damage. An experimental design was used to investigate the effect of microwave time, pH, and avocado leaves (independent variables) on avocado flavor (response) using solid-phase microextraction (SPME)-GC-MS. Among the fully characterized flavor volatiles, 19 compounds were derived from lipid oxidation and only 4 from the avocado leaves. The main components derived from lipids were aldehydes, ketones and alcohols. Terpenoids, estragole, and 2-hexenal [E] were volatiles derived from avocado leaves. When leaves were added to fresh and microwaved avocado terpenoids and 2-hexenal [E]/hexanal ratio increased, this behavior was considered to have a positive effect on the sensorial quality of the product. From the statistical analysis of the experimental design, it was possible to determinate that the most important factors influencing the abundance of flavor compounds derived from lipids were microwave time and pH. Maximum values of these compounds were detected at high levels of microwave time and low values of pH. On the other hand, response surface of terpenoids and estragole showed an increment when microwave time and avocado leaf was increased. The region of optimum response was 30 s microwave time, pH 5.5, and 1% of avocado leaf.
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Affiliation(s)
- Mercedes G López
- Centro de Investigación y de Estudios Avanzados del IPN, Unidad de Biotecnología e Ingeniería Genética de Plantas, Apartado Postal 629, 36500 Irapuato, Gto., Mexico.
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55
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Sibanda S, Chigwada G, Poole M, Gwebu ET, Noletto JA, Schmidt JM, Rea AI, Setzer WN. Composition and bioactivity of the leaf essential oil of Heteropyxis dehniae from Zimbabwe. JOURNAL OF ETHNOPHARMACOLOGY 2004; 92:107-111. [PMID: 15099856 DOI: 10.1016/j.jep.2004.02.010] [Citation(s) in RCA: 61] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2003] [Accepted: 02/03/2004] [Indexed: 05/24/2023]
Abstract
The leaf oil of Heteropyxis dehniae Suess. (Heteropyxidaceae) was obtained by hydrodistillation and analyzed by GC/MS. The most abundant essential oil components are linalool (58.3%), 4-terpineol (9.8%), alpha-terpineol (3.6%), and caryophyllene oxide (3.1%). The antimicrobial activity against Bacillus cereus, Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Candida albicans, and Aspergillus niger, and the in vitro cytotoxicity of the oil on PC-3, MDA-MB-231, Hs 578T, MCF7, SK-MEL-28, and 5637 human tumor cells were also examined. Caryophyllene oxide shows notable cytotoxic activity with LC50 values of 147-351 microM.
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Affiliation(s)
- Samson Sibanda
- Department of Chemistry, University of Zimbabwe, Box MP 167, Harare, Zimbabwe
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56
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Di Cesare LF, Forni E, Viscardi D, Nani RC. Changes in the chemical composition of basil caused by different drying procedures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:3575-3581. [PMID: 12769527 DOI: 10.1021/jf021080o] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Basil (Ocimum basilicum L.) leaves were dried using a microwave oven at atmospheric pressure or two traditional methods: air-drying at 50 degrees C and freeze-drying. The microwave-drying was carried out at different powers and times on raw basil leaves, while for air and freeze-drying techniques, both raw and blanched leaves were used. The raw and dried basil was analyzed for selected aroma compounds by gas chromatography/mass spectrometry-selected-ion-monitoring, the chlorophyll a and b by HPLC and the color by a reflected-light colorimeter. For dried samples microwaved for 1 min at 270, 2 min at 440, 1 min at 650, and 1 min at 1100 W, the percentage retentions of the characteristic volatile compounds (eucalyptol, linalool, eugenol, and methyl eugenol) were higher than in the samples dried by traditional methods, with the exception of freeze-dried unblenched basil. Microwave drying allowed a larger retention of chlorophyll pigments than air-drying and freeze-drying (with or without blanching) and preserved the color of the raw basil. Microwave drying requires a much shorter treatment and implied the simultaneous blanching of the material.
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57
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Loughrin JH, Kasperbauer MJ. Aroma content of fresh basil (Ocimum basilicum L.) leaves is affected by light reflected from colored mulches. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:2272-2276. [PMID: 12670169 DOI: 10.1021/jf021076c] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Sweet basil (Ocimum basilicum L.) is an herb that is used to add a distinct aroma and flavor to food. Volatile compounds emitted from fully expanded fresh leaves grown in drip-irrigated plots that were covered with six colors of mulch were compared. The colors reflected a range of photosynthetic photon flux, far-red, red, and blue light from the soil surface to developing leaves. Our objective was to determine whether reflection from the different colors could influence concentrations of volatile compounds emitted from the fresh leaves. Volatile compounds were isolated by headspace sampling and quantified by gas chromatography. Twenty-six compounds were identified, of which the terpenoids linalool and 1,8-cineole comprised more than 50% of the total yield. Concentrations of volatile compounds from leaves that developed over green, blue, yellow, white, and red mulches followed the same patterns as they did for air-dried leaves of the same cultivar. However, the concentration of volatile compounds from fresh leaves was about 50-fold higher than those found in the previous study of air-dried leaves.
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Affiliation(s)
- John H Loughrin
- Coastal Plains Soil, Water and Plant Research Center, Agricultural Research Service, United States Department of Agriculture, 2611 West Lucas Street, Florence, South Carolina 29501-1242, USA
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58
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Lefort J, Durance T, Upadhyaya M. Effects of Tuber Storage and Cultivar on the Quality of Vacuum Microwave-dried Potato Chips. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb05733.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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59
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Díaz-Maroto MC, Pérez-Coello MS, González Viñas MA, Cabezudo MD. Influence of drying on the flavor quality of spearmint (Mentha spicata L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:1265-1269. [PMID: 12590466 DOI: 10.1021/jf020805l] [Citation(s) in RCA: 60] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Spearmint (Mentha spicata L.) was dried using three different drying methods: oven-drying at 45 degrees C, air-drying at ambient temperature, and freeze-drying. The effect of the drying method on the volatile compounds and on the structural integrity and sensory characteristics of the spice was evaluated. The volatile components from fresh and dried spearmint samples were isolated by simultaneous distillation-extraction (SDE) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 28 compounds were identified, carvone, limonene, and 1,8-cineole, in that order, being the main components in all of the samples. Oven-drying at 45 degrees C and air-drying at ambient temperature were the methods that produced the best results. An increase in monoterpenes was observed in all of the dried samples, except in the freeze-dried samples that underwent freezing at -198 degrees C. Freeze-drying resulted in substantial losses in oxygenated terpenes and sesquiterpenes. The effect of each drying method on leaf structure was observed by scanning electron microscopy. From a sensory standpoint, drying the spearmint brought about a decrease in herbaceous and floral notes together with an increase in minty odor.
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Affiliation(s)
- M Consuelo Díaz-Maroto
- Area de Tecnología de los Alimentos, Facultad de Ciencias Químicas (UCLM), Campus Universitario s/n, 13071 Ciudad Real, Spain.
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60
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Durance T, Wang J. Energy Consumption, Density, and Rehydration Rate of Vacuum Microwave- and Hot-Air Convection- Dehydrated Tomatoes. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb09529.x] [Citation(s) in RCA: 108] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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61
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Díaz-Maroto MC, Pérez-Coello MS, Cabezudo MD. Effect of drying method on the volatiles in bay leaf (Laurus nobilis L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:4520-4524. [PMID: 12137470 DOI: 10.1021/jf011573d] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The effect of different drying treatments on the volatiles in bay leaf (Laurus nobilis L.) was studied. Simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) were compared by gas chromatography-mass spectrometry (GC-MS) of the volatile components in bay leaves. SDE yielded better quantitative analysis results. Four drying treatments were employed: air-drying at ambient temperature, oven-drying at 45 degrees C, freezing, and freeze-drying. Oven drying at 45 degrees C and air-drying at ambient temperature produced quite similar results and caused hardly any loss in volatiles as compared to the fresh herb, whereas freezing and freeze-drying brought about substantial losses in bay leaf aroma and led to increases in the concentration levels of certain components, e.g., eugenol, elemicin, spathulenol, and beta-eudesmol.
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Affiliation(s)
- M Consuelo Díaz-Maroto
- Area de Tecnología de los Alimentos, Facultad de Ciencias Químicas (UCLM), Campus Universitario, s/n, 13071 Ciudad Real, Spain.
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63
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Mui WWY, Durance TD, Scaman CH. Flavor and texture of banana chips dried by combinations of hot air, vacuum, and microwave processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:1883-1889. [PMID: 11902928 DOI: 10.1021/jf011218n] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The behavior of 16 volatile compounds of banana during a combination of air-drying (AD) and vacuum microwave-drying (VMD) of banana chips was characterized. Samples were AD to remove 60, 70, 80, or 90% of moisture (wet basis) and then subjected to VMD to achieve a final moisture content of 3% (dry basis). Banana slices were also dehydrated using only AD, VMD, and freeze-drying (FD) for comparison. Samples that underwent more VMD had significantly lower levels of volatile compounds, which is attributed to the decreased formation of an impermeable solute layer on the surface of the chips. High values for water solubility and relative volatility of compounds correlated with losses during VMD; however, additional factors appear to influence the behavior of compounds during VMD processing. The optimal process of 90%AD/10%VMD yielded crisper banana chips with significantly higher volatile levels and sensory ratings than AD chips.
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Affiliation(s)
- Winnie W Y Mui
- Food, Nutrition, and Health, Faculty of Agricultural Sciences, University of British Columbia, 6650 Northwest Marine Drive, Vancouver, British Columbia, Canada V6T 1Z4
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64
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Yousif A, Durance T, Scaman C, Girard B. Headspace Volatiles and Physical Characteristics of Vacuum-microwave, Air, and Freeze-dried Oregano (Lippia berlandieri Schauer). J Food Sci 2000. [DOI: 10.1111/j.1365-2621.2000.tb09394.x] [Citation(s) in RCA: 60] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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65
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Kim HO, Durance TD, Scaman CH, Kitts DD. Retention of alkamides in dried Echinacea purpurea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2000; 48:4187-4192. [PMID: 10995335 DOI: 10.1021/jf000246n] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Different drying methods, such as freeze-drying (FD), vacuum microwave drying (VMD), and air-drying (AD), were applied to fresh roots and leaves of Canadian-grown Echinacea purpurea to determine the optimal method for preserving alkamide levels. Using HPLC, six alkamide fractions (alkamides 1, 2, 3, 6a/6, 7, 8/9) were quantitated in dried roots, whereas four alkamide fractions (alkamides 1, 2, 3, 8/9) were measured in dried leaves. Different elution conditions used in HPLC for alkamide analysis did not affect the eluted fractions nor the quantitation of different alkamides. Individual alkamide concentrations in roots and leaves were affected by the drying methods used. To preserve higher levels of total alkamides, FD was found to be the best method, VMD was a superior method for drying roots than AD at 70 degrees C, while AD at 50 degrees C was the preferred method for drying leaves of E. purpurea.
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Affiliation(s)
- H O Kim
- Food, Nutrition and Health, University of British Columbia, 6650 NW Marine Drive, Vancouver, British Columbia, Canada
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