Cyanogenic Derivatives as Chemical Markers for the Authentication of Commercial Products of Bamboo Shoots

2021 ◽  
Vol 69 (34) ◽  
pp. 9915-9923
Author(s):  
Guillermo F. Padilla-González ◽  
Nicholas J. Sadgrove ◽  
Abigail Rosselli ◽  
Moses K. Langat ◽  
Rui Fang ◽  
...  
Keyword(s):  
Chemical Markers ◽  
Commercial Products ◽  
Bamboo Shoots

scholarly journals Quality evaluation of commercial products of Ganoderma lucidum made from its fruiting body and spore

2021 ◽  
Author(s):  
Steven Yeung ◽  
Quanlan Chen ◽  
Yongbang Yu ◽  
Bingsen Zhou ◽  
Wei Wu ◽  
...  
Keyword(s):  
Quality Control ◽  
Fruiting Body ◽  
Ganoderma Lucidum ◽  
Chemical Components ◽  
Specific Marker ◽  
Chemical Markers ◽  
Active Components ◽  
Ganoderic Acid ◽  
Commercial Products ◽  
Chemical Profiles

AbstractGanoderma lucidum (GL), also known as Reishi or Lingzhi, is a medicinal mushroom widely used in traditional and folk medicines. The extracts made from the fruiting body and spore of naturally grown GL are the most frequently used in commercial products. More than 400 compounds have been identified in GL with the triterpenoids considered to be the major active components. Large variations in the chemical components were reported in previous studies and there is no comprehensive study of the content of multiple major triterpenoids in the GL product. In addition, there is no report in the comparison of chemical profiles in different parts of GL (i.e., fruiting body and spore). Determining the chemical composition and comparing the differences between fruiting body and spore are essential for the identity, efficacy and safety of various GL products.In this study, 13 compounds (ganoderenic Acid C, ganoderic Acid C2, ganoderic Acid G, ganoderic Acid B, ganoderenic Acid B, ganoderic Acid A, ganoderic Acid H, ganoderenic Acid D, ganoderic Acid D, ganoderic Acid F, ganoderic Acid DM, ganoderol A, and ergosterol) were selected as the chemical markers. The purpose of this study is to develop an HPLC-DAD fingerprint method for quantification of these active components in GL (spore and fruiting body) and test the feasibility of using the HPLC-DAD fingerprint for quality control or identity determination of GL products.The results showed that this method could determine the levels of the major components accurately and precisely. Among the 13 components, 11 ganoderma acids were identified to be proper chemical markers for quality control of GL products, while ganoderal A was in a very low amount and ergosterol was not a specific marker in GL. The extracts of fruiting body contained more chemical compounds than those of spore, indicating that these 11 compounds could be a better chemical marker for the fruiting body than the spore. The HPLC chemical fingerprint analysis showed higher variability in the quality of GL harvest in different years, while lesser variation in batches harvested in the same year.In conclusion, an HPLC assay detecting 11 major active components and a fingerprinting method was successfully established and validated to be feasible for quality control of most commercial GL products.

Isolation of Chemical Markers from Leaves of Acacia rigidula

Planta Medica ◽  
2011 ◽  
Vol 77 (05) ◽  
Author(s):  
RS Pawar ◽  
E Grundel ◽  
S Lorenz ◽  
E Mazzola ◽  
M Eason ◽  
...  
Keyword(s):  
Chemical Markers ◽  
Acacia Rigidula

Phytochemical investigation of Noni fruit (Morinda citrifolia) and Noni-derived commercial products

Planta Medica ◽  
2006 ◽  
Vol 72 (11) ◽  
Author(s):  
O Potterat ◽  
P Dalsgaard ◽  
F Dieterle ◽  
T Paululat ◽  
T Kühn ◽  
...  
Keyword(s):  
Morinda Citrifolia ◽  
Commercial Products ◽  
Phytochemical Investigation

PEMANFAATAN FERMENTASI REBUNG UNTUK BAHAN SUPLEMEN PANGAN DAN TEPUNG SERAT

2011 ◽  
Vol 3 (1) ◽  
pp. 37 ◽  
Author(s):  
Andri Taruna Rachmadi
Keyword(s):  
Metal Content ◽  
Local Food ◽  
Raw Materials ◽  
Starch Content ◽  
Quality Standard ◽  
Food Supplements ◽  
Crude Fiber ◽  
Bamboo Shoot ◽  
Spontaneous Fermentation ◽  
Bamboo Shoots

One of the solutions to fulfill  the food sustainability is diversification of local food. One of the local food that potential to be used and processed is bamboo shoots. In South Kalimantan, the potential of bamboo as a producer of bamboo shoot plants with an estimated total area of 2158 hectares with a potential of 6 million stems. To increase the value and health of bamboo shoots can be made with fermentation. Fermentation is done by two methods, enzimatic fermentation and spontaneous fermentation. The results of the highest crude fiber obtained in spontaneous fermentation of bamboo shoots Haur 44.46% while the highest starch content present in fermented bamboo shoots Paring stater of 13.91%. Metal content, everything is still fulfill the quality standard. Flour bamboo shoots can be used as food supplements or raw materials of fiber flour.Keywords: bamboo shoots,  fermentation, fiber flour

scholarly journals Occurrence of mycotoxins in selected agricultural and commercial products available in eastern Poland

2021 ◽  
Vol 19 (1) ◽  
pp. 653-664
Author(s):  
Grażyna Kowalska ◽  
Radosław Kowalski
Keyword(s):  
Ochratoxin A ◽  
Aflatoxin B1 ◽  
Extraction Method ◽  
Maximum Allowable Concentration ◽  
Commercial Products ◽  
Ms Analysis ◽  
Rye Flour ◽  
Three Samples ◽  
Aflatoxin B2

Abstract The objective of this study was the estimation of the content of 13 mycotoxins (diacetoxyscirpenol, T-2 toxin, HT-2 toxin, nivalenol, deoxynivalenol, 3-acetyldeoxynivalenol, fusarenone X, aflatoxin B1, aflatoxin B2, aflatoxin G1, aflatoxin G2, ochratoxin A, and zearalenone) in various products from the eastern part of Poland. The content of mycotoxins in the analysed samples was assayed using the extraction method combined with HPLC-MS/MS analysis. We found mycotoxins in 25 of the 92 samples tested (27%). Contamination with mycotoxins was noted most frequently in samples of cereals – 56% – and also in samples of flour and cocoa, in which a content of mycotoxins was noted in 24 and 16% of the samples, respectively. The most frequently identified were the following – deoxynivalenol detected in 18 samples (72%), zearalenone detected in eight samples (32%), toxin HT-2 detected in four samples (16%), ochratoxin A identified in three samples (12%), and toxin T-2 detected in one sample (4%). In one analysed sample of mixed flour and in one analysed sample of wheat and rye flour, the maximum allowable concentration was exceeded in the case of two identified mycotoxins – deoxynivalenol (2,250 μg/kg) and ochratoxin A (15.6 and 17.1 μg/kg).

Certification marks for Australian native foods: A proposal for Indigenous ownership of intellectual property

2021 ◽  
pp. 1037969X2098271
Author(s):  
David J Jefferson
Keyword(s):  
Intellectual Property ◽  
Cultural Knowledge ◽  
Indigenous Australians ◽  
Policy Agenda ◽  
Commercial Products ◽  
Trade Marks ◽  
Native Foods ◽  
Certification Mark

Recently, interest in ‘bush tucker’ foods has surged. Indigenous Australians should be empowered to determine how their knowledge is used when these products are commercialised. To exercise control over the development of the native foods industry, Indigenous Australians could establish a certification regime to ensure that their knowledge is appropriately converted into commercial products. This could be done through the strategic use of intellectual property, specifically through certification trade marks. Creating a certification mark for native foods could represent an important part of a decolonial policy agenda aimed at reimagining the regulation of native biodiversity and cultural knowledge in Australia.

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