Determination of taste-active compounds of a bitter Camembert cheese by omission tests

2001 ◽  
Vol 68 (4) ◽  
pp. 675-688 ◽  
Author(s):  
ERWAN ENGEL ◽  
CHANTAL SEPTIER ◽  
NADINE LECONTE ◽  
CHRISTIAN SALLES ◽  
JEAN-LUC LE QUERE
Keyword(s):  
Soluble Fraction ◽  
Pure Water ◽  
Water Soluble ◽  
Soluble Extract ◽  
Small Peptides ◽  
Active Compounds ◽  
Significant Difference ◽  
Water Soluble Extract ◽  
Camembert Cheese

The taste-active compounds of a Camembert cheese selected for its intense bitterness defect were investigated. The water-soluble fraction (WSE) was extracted with pure water and fractionated by successive tangential ultrafiltrations and nanofiltration. The physicochemical assessment of these fractions led to the construction of a model WSE which was compared by sensory evaluation to the crude water-soluble extract, using a panel of 16 trained tasters. As no significant difference was perceived, this model WSE was then used directly or mixed with other cheese components for omission tests. Among the main taste characteristics of the WSE (salty, sour, umami and bitter), bitterness was found to be due to small peptides whose mass distribution was obtained by RPHPLC-MS (400–3000 Da) and whose taste properties are discussed.

scholarly journals Identifikasi Kandungan Kimia Daun Pohon Beringin (Ficus Benyamina L.) sebagai Obat Tradisional

2013 ◽  
Vol 13 (1) ◽  
Author(s):  
Suaibatul Aslamiah ◽  
Haryadi Haryadi
Keyword(s):  
Secondary Metabolites ◽  
Active Compound ◽  
Health Sciences ◽  
Water Soluble ◽  
Therapeutic Effects ◽  
Soluble Extract ◽  
Phytochemical Composition ◽  
Liquid Extract ◽  
Water Soluble Extract

The purpose of this study is to determine the compounds secondary metabolites (alkaloids, tannins, saponins, flavonoids and steroids and terpenoids) contained in the leaves of the banyan tree and can provide therapeutic effects. This research performed at the Laboratory of the Faculty of Health Sciences University of Muhammadiyah Palangkaraya, from May to September 2013. The method used is an experiment to identify the compound, an active compound found anything on the leaves of the banyan tree. Identify the stages of phytochemical composition of the compounds which are present in the banyan tree covering an advance test that consisted of fixation loss on drying, determination of water-soluble extract, and the determination of the ethanol-soluble extract . Followed by the identification of phytochemicals include identification tannins, alkaloids, flavonoids, saponins, and steroids and terpenoids. Where in their identification using liquid extract and extract thick banyan tree was maceration for 24 hours using 95% ethanol for 3 (three) days. The results obtained in this phytochemical identification positive banyan tree contains tannin, saponin and alkaloid. Negative result in the identification of phytochemicals shows that the banyan tree do not contain flavonoid, steroids and terpenoids. Until the advent of the compound of alkaloids, saponins and tannins in the banyan tree are expected to later be used as the initial stages of the manufacture of traditional medicine.

scholarly journals FORMULASI SEDIAAN KRIM ANTI LUKA BAKAR DARI EKSTRAK AIR DAGING DAUN ALOE VERA

Jurnal Kimia ◽  
2020 ◽  
pp. 37
Author(s):  
P. O. Samirana ◽  
N. W. Satriani ◽  
P. R. Harfa ◽  
S. P. P. Dewi ◽  
C. I. S. Arisanti
Keyword(s):  
Aloe Vera ◽  
Water Extract ◽  
Ash Content ◽  
Water Soluble ◽  
Soluble Extract ◽  
Meat Extract ◽  
Chemical Screening ◽  
Extract Content ◽  
Water Soluble Extract

Aloe vera (Aloe vera) is a plant that is empirically often used to heal burns. Aloe vera leaf meat water extract contains saponins and flavonoids, in addition it also contains tannins and polyphenols. This research was conducted to determine whether the extracted water of Aloe vera leaf meat had met the parameters of extract quality standards so that it could be used in formulations. The steps taken are the extraction of aloe vera leaf meat with the method of infundation maceration, standardization of Aloe vera meat water extraction including testing the determination of drying shrinkage, total ash content, determination of ash content which is insoluble in acid, determination of the essence of water soluble extract, determination of the extract soluble in ethanol and chemical screening, identification with FT-IR, preparation of cream preparations, evaluation of cream preparations. Aloe vera leaf meat extract was obtained by infudation technique. Tests for drying drying extract produced 26.33%, total ash content of 1.3%, water soluble extract content of 11.9% and ethanol soluble extract content of 12.01%, total flavonoid content of 2.9%.   Keywords: Aloe Vera, Formulation, Cream, Burns.

Isolation and identification of further peptides in the diafiltration retentate of the water-soluble fraction of Cheddar cheese

1997 ◽  
Vol 64 (3) ◽  
pp. 433-443 ◽  
Author(s):  
TANOJ K. SINGH ◽  
PATRICK F. FOX ◽  
ÁINE HEALY
Keyword(s):  
Soluble Fraction ◽  
Cell Envelope ◽  
Cheddar Cheese ◽  
Water Soluble ◽  
Soluble Extract ◽  
Amino Acid Sequencing ◽  
Isolation And Identification ◽  
Water Soluble Fraction ◽  
Water Soluble Extract ◽  
Hydrolysis Of

Several peptides were isolated from the diafiltration retentate, prepared using 10 kDa membranes, of the water-soluble extract from a commercial mature Cheddar cheese and identified by amino acid sequencing and mass spectrometry. Most of the peptides were from the N-terminal half of β-casein, but peptides from αs1- and αs2-caseins were also identified; the extract also contained α-lactalbumin. Identified peptides showed the important role played by lactococcal cell envelope proteinases in the degradation of primary proteolytic products from αs1- and β- caseins, produced by chymosin and plasmin respectively. Plasmin seemed to be involved in the hydrolysis of αs2-casein. Several phosphopeptides were identified and the action of phosphatase on these peptides was evident.

scholarly journals Uji Kadar Sari Larut Air Dan Kadar Sari Larut Etanol Daun Kumpai Mahung (Eupathorium inulifolium H.B.&K)

2019 ◽  
Vol 6 (2) ◽  
pp. 19
Author(s):  
Dwi Rizki Febrianti ◽  
Mahrita Mahrita ◽  
Novia Ariani ◽  
Aditya Maulana Perdana Putra ◽  
Noorcahyati Noorcahyati
Keyword(s):  
Quantitative Method ◽  
Leaf Extract ◽  
Ethanol Extract ◽  
Water Soluble ◽  
Soluble Extract ◽  
Malaria Research ◽  
Extract Content ◽  
Water Soluble Extract

ABSTRAK Penentuan kadar sari larut air dan etanol adalah metode kuantitatif untuk jumlah kandungan senyawa dalam simplisia yang mampu tertarik oleh pelarut. Kedua cara yang hampir sama tersebut didasarkan ada kelarutan senyawa yang terkandung dalam simplisia. Secara turun temurun masyarakat dayak meratus dan dayak amandit menggunakan kumpai mahung (eupathorium inulifolium h.b.&k) sebagai obat diare dan malaria. Masih jarang penelitian menggunakan tanaman ini, sehingga peneliti bertujuan untuk mengetahui kadar sari larut air simplisia serbuk dan ekstrak daun kumpai mahung dengan metode yang telah ditetapkan oleh farmakope herbal. Hasil penelitian kadar sari larut air dan kadar sari larut etanol tanaman kumpai mahung pada serbuk memiliki nilai 19,54% dan 16,13%. Pada ekstrak memiliki nilai 19,53% dan 14,55%. Tumbuhan yang satu family yaitu asteraceae menyebutkan bahwa kadar sari larut air tidak kurang dari 5%, yang berarti hasil memenuhi persyaratan materia medika indonesia.Kata kunci: Sari Larut Air, Sari Larut Etanol, Kumpai Mahung, AsteraceaeABSTRACT Determination of water-soluble and ethanol extract contents is a quantitative method for the amount of compound content in a simplicia that can be attracted by the solvent. Both methods are almost the same based on the solubility of the compounds contained in simplicia. For generations, the Meratus and Amandit Dayak communities use kumpai mahung (Eupathorium inulifolium H.B. & K) as a medicine for diarrhea and malaria. Research is still rare to use this plant, so researchers aim to determine the content of water-soluble extract of simplicia powder and mahung kumpai leaf extract by the method established by herbal pharmacopoeia. The results of the research showed that the concentration of water-soluble extracts and ethanol soluble extracts of this plants on the powder had values of 19.54% and 16.13%. The extracts have values of 19.53% and 14.55%. One family plant, Asteraceae, states that the water-soluble extract content is not less than 5%, which means the results meet the requirements of Indonesian medical material.Keywords:  Water Soluble Extract, Ethanol Soluble Extract

Prebiotic frozen dessert processed with water‐soluble extract of rice byproduct: Vegan and nonvegan consumers perception using preferred attribute elicitation methodology and acceptance

2021 ◽  
Vol 86 (2) ◽  
pp. 523-530
Author(s):  
Jiuliane Martins da Silva ◽  
Carlos Eduardo Barão ◽  
Erick Almeida Esmerino ◽  
Adriano Gomes Cruz ◽  
Tatiana Colombo Pimentel
Keyword(s):  
Water Soluble ◽  
Soluble Extract ◽  
Frozen Dessert ◽  
Water Soluble Extract
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