Entire industrial chain botanical origin authenticity control of ginseng formula granule products using simple PCR-based identification

Since 2007, the use of natural gas in China depends on the import, and with an increase in natural gas consumption, gas imports are also constantly growing. In 2018, Chinas natural gas imports approached 100 billion cubic meters, which is 70 times more than in 2006. In recent years, increasing attention has been paid to the use of natural gas in China. Turkmenistan is Chinas main source of pipeline gas imports, and China is Turkmenistans largest exporter of natural gas. In the framework of the traditional model of oil and gas cooperation, China and Turkmenistan are facing such problems as the uniform content of cooperation, lack of close ties in the field of multilateral cooperation and slow progress in the development of the entire industrial chain. Cooperation between China and Central Asia in the field of oil and gas is increasingly affecting the nerves of other countries, except the five countries of Central Asia, but including Russia, Afghanistan, Pakistan, India, Iran and other countries of the Middle East, Japan, South Korea, etc. and even the European Union and the USA. Despite the favorable trading environment for both parties, there are also problems in the domestic market of Turkmenistan and the risks of international competition.

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Resveratrol: botanical origin, pharmacological activity and applications

Chinese Journal of Natural Medicines ◽

10.3724/sp.j.1009.2013.00001 ◽

2014 ◽

Vol 11 (1) ◽

pp. 1-15 ◽

Cited By ~ 25

Author(s):

Chun-Fu WU ◽

Jing-Yu YANG ◽

Fang WANG ◽

Xiao-Xiao WANG

Keyword(s):

Pharmacological Activity ◽

Botanical Origin

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Sensorial, Melissopalynological and Physico-Chemical Characteristics of Honey from Babors Kabylia’s Region (Algeria)

Foods ◽

10.3390/foods10020225 ◽

2021 ◽

Vol 10 (2) ◽

pp. 225

Author(s):

Asma Ghorab ◽

María Shantal Rodríguez-Flores ◽

Rifka Nakib ◽

Olga Escuredo ◽

Latifa Haderbache ◽

...

Keyword(s):

Sensory Properties ◽

Chemical Components ◽

Chemical Characteristics ◽

Pollen Spectrum ◽

Botanical Origin ◽

Flavonoid Content ◽

Chemical Parameters ◽

High Tendency ◽

Physico Chemical ◽

Pollen Types

This study aimed to characterize the honeys of Babors Kabylia through sensory, melissopalynological and physico-chemical parameters. Thirty samples of honey produced in this region were collected over a period of two years and analyzed. All the samples presented physico-chemical parameters in conformity with legislation on honey quality, with few exceptions, linked mainly to beekeeping management. The pollen spectrum revealed a great diversity with 96 pollen types. The main pollen types were spontaneous species as Fabaceae (Hedysarum, Trifolium, Genisteae plants), Asteraceae plants, Ericaceae (Erica arborea L.) or Myrtus and Pistacia. The sensory properties of samples showed a high tendency to crystallization, the colors were from white to brown, but most of them had gold color. Smell and odor corresponded mainly to vegetal and fruity families and in taste perceptions besides sweetness highlighted sourness and saltiness notes. Seventeen samples were polyfloral, one was from honeydew and twelve were monofloral from heather, genista plants, sulla, blackberry or Asteraceae. Heather and the honeydew samples showed the darkest color, the highest electrical conductivity and phenol and flavonoid content. A statistical analysis based on the most representative pollen types, sensory properties and some physico-chemical components allowed the differentiation of honey samples in terms of botanical origin.

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Indicators for assessing the impact of sectoral CO2 reduction in the industrial chain: Evidence from China

Ecological Indicators ◽

10.1016/j.ecolind.2021.107738 ◽

2021 ◽

Vol 127 ◽

pp. 107738

Author(s):

Nanfei Jia ◽

Xiangyun Gao ◽

Donghui Liu ◽

Jingjian Si ◽

Meihui Jiang

Keyword(s):

Co2 Reduction ◽

Industrial Chain ◽

The Impact

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Relationships Linking the Colour and Elemental Concentrations of Blossom Honeys with Their Antioxidant Activity: A Chemometric Approach

Agriculture ◽

10.3390/agriculture11080702 ◽

2021 ◽

Vol 11 (8) ◽

pp. 702

Author(s):

Monika Kędzierska-Matysek ◽

Anna Teter ◽

Małgorzata Stryjecka ◽

Piotr Skałecki ◽

Piotr Domaradzki ◽

...

Keyword(s):

Antioxidant Activity ◽

Physicochemical Properties ◽

Black Locust ◽

Antioxidant Properties ◽

Principal Component ◽

Botanical Origin ◽

Antioxidant Parameters ◽

Colour Parameters ◽

Hue Angle ◽

Chemometric Approach

The antioxidant activity of honey depends on the botanical origin, which also determines their physicochemical properties. In this study, a multivariate analysis was used to confirm potential relationships between the antioxidant properties and colour parameters, as well as the content of seven elements in five types of artisanal honey (rapeseed, buckwheat, linden, black locust, and multifloral). The type of honey was found to significantly influence most of its physicochemical properties, colour parameters, and the content of potassium, manganese and copper. Antioxidant parameters were shown to be significantly positively correlated with redness and concentrations of copper and manganese, but negatively correlated with the hue angle and lightness. The principal component analysis confirmed that the darkest buckwheat honey had the highest antioxidant activity in combination with its specific colour parameters and content of antioxidant minerals (manganese, copper and zinc). The level of these parameters can be potentially used for the identification of buckwheat honey.

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The Use of Right Angle Fluorescence Spectroscopy to Distinguish the Botanical Origin of Greek Common Honey Varieties

Applied Sciences ◽

10.3390/app11094047 ◽

2021 ◽

Vol 11 (9) ◽

pp. 4047

Author(s):

Marinos Xagoraris ◽

Panagiota-Kyriaki Revelou ◽

Eleftherios Alissandrakis ◽

Petros A. Tarantilis ◽

Christos S. Pappas

Keyword(s):

Fluorescence Spectroscopy ◽

External Validation ◽

Three Dimensional ◽

Excitation Wavelength ◽

Botanical Origin ◽

Linear Discriminant ◽

Classification Score ◽

Hydroxybenzoic Acids ◽

Unifloral Honey ◽

Novel Method

The standardization of the botanical origin of honey reflects the commercial value and quality of honey. Nowadays, most consumers are looking for a unifloral honey. The aim of the present study was to develop a novel method for honey classification using chemometric models based on phenolic compounds analyzed with right angle fluorescence spectroscopy, coupled with stepwise linear discriminant analysis (LDA). The deconstructed spectrum from three-dimensional-emission excitation matrix (3D-EEM) spectra provided a correct classification score of 94.9% calibration and cross-validation at an excitation wavelength (λex) of 330 nm. Subsequently, a score of 81.4% and 79.7%, respectively, at an excitation wavelength (λex) of 360 nm was achieved. Each chemometric model confirmed its power through the external validation with a score of 82.1% for both. Differentiation could be correlated with hydroxycinnamic and hydroxybenzoic acids, which absorb in this region of the spectrum. Fluorescence spectroscopy constitutes a rapid and sensitive technique, which, when combined with the stepwise algorithm and LDA method, can be used as a reliable and predictive authentication tool for honey. This study indicates that the developed methodology is a promising technique for determination of the botanical origin of common Greek honey varieties. Our long-term ambition is to support producers and suppliers to remain in a competitive national and international market.

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Wood powders of different botanical origin as an alternative to barrel aging for red wine

European Food Research and Technology ◽

10.1007/s00217-021-03791-1 ◽

2021 ◽

Author(s):

Maria Tiziana Lisanti ◽

Rosa Capuano ◽

Luigi Moio ◽

Angelita Gambuti

Keyword(s):

Red Wine ◽

Accelerated Aging ◽

Botanical Origin ◽

Botanical Species ◽

Odor Character ◽

Total Anthocyanins ◽

Oak Barrels ◽

The One ◽

Sensory Profiles ◽

Potential Use

AbstractWood powders are produced in large quantity as by-product of barrel, staves and chips industry. Differently from larger particles (chips), the use of wood powders in winemaking is not admitted (Regulation (CE) n. 934/2019); however, it could represent a cheap and sustainable alternative for the accelerated aging of red wine. To evaluate their potential use in winemaking, a comparative study on the use of wood powders from oak, chestnut and acacia wood for the accelerated aging of red wine (cv. Aglianico) was conducted. This alternative aging was compared to the aging in wood barrels from the same botanical species. The wine aged in contact with powders underwent a quicker evolution of polyphenolic fraction. After 15 days of contact, the loss of total anthocyanins was higher than that observed after 6 months of aging in barrels (from 4 to 14% with respect to the corresponding kind of barrel). The amount of polymeric pigments tannins–anthocyanins–tannins in wines aged in contact with powders was higher respect to the wines aged in barrels (from 7 to 21% with respect to the corresponding kind of barrel), while the greatest loss of total tannins was detected in the oak barrels (28% less with respect to the control). There were several differences in wine phenolic acids due to wood botanical origin, with the clearest differences being between oak and the alternative wood species (chestnut and acacia). Also, there was a significant botanical effect on sensory profiles. Indeed, both among barrels and among powders, oak wood was the one that gave the strongest wood odor character. However, all the treatments with wood powders (oak, acacia and chestnut) preserved the fruity character of wine, conferring in the meanwhile non-dominant woody notes.

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