Review for "Bioactive Components, Physico‐chemical and Starch Characteristics of Different Parts of Lotus ( <i>Nelumbo nucifera</i> Gaertn.) Plant: A Review"

In present study, a steam distillation method has been adopted for extraction of the essential oil from Vietnamese lemon (Citrus aurantifolia) peel harvested from Tien Giang Province, Vietnam. Various extraction conditions influencing the oil yield were investigated. The resulting essential oil was evaluated for physico-chemical characteristics and antibacterial activities. The chemic al composition of oil was investigated by GC-MS. The results showed that with grinded lemon peel, a ratio of water and lemon peels of 3:1 (mL/g), extraction time of 90 min at 120 ºC, the highest essential oil yield was attained at 2.1 %. Bioactive components found at high content included limonene (64.90 %), γ-terpinene (13.70 %), β-pinene (11.89 %), α-pinene (2.11 %), β-cymene (1.80 %) and sabinen (1.52 %). The lemon essential oil in this study was found to inhibit five bacteria strains including Staphylococcus aureus, Bacillus cereus, Escherichia coli, Salmonella enterica and Pseudomonas aeruginosa.

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Potential hypoglycemic, hypolipidemic, and anti-inflammatory bioactive components in Nelumbo nucifera leaves explored by bioaffinity ultrafiltration with multiple targets

Food Chemistry ◽

10.1016/j.foodchem.2021.131856 ◽

2021 ◽

pp. 131856

Author(s):

Hui Zhang ◽

Guilin Chen ◽

Yongli Zhang ◽

Mei Yang ◽

Jinming Chen ◽

...

Keyword(s):

Nelumbo Nucifera ◽

Bioactive Components ◽

Multiple Targets ◽

Anti Inflammatory

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The effect of genotype and muscle type on the physico-chemical characteristics and taurine, carnosine and L-carnitine concentration in lamb meat

Archives Animal Breeding ◽

10.5194/aab-63-423-2020 ◽

2020 ◽

Vol 63 (2) ◽

pp. 423-430

Author(s):

Aurelia Radzik-Rant ◽

Witold Rant ◽

Gabriela Sosnowiec ◽

Marcin Świątek ◽

Roman Niżnikowski ◽

...

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Gluteus Medius ◽

Chemical Characteristics ◽

Bioactive Components ◽

Muscle Type ◽

Lamb Meat ◽

Physico Chemical ◽

Longissimus Lumborum ◽

Chemical Traits

Abstract. An experiment was conducted to determine the chosen bioactive components and physico-chemical characteristics of lamb meat of different animal genotypes and the muscle types. The 22 ram lambs of Polish Merino (PM) and 22 crossbreeds of Polish Merino × Berrichone du Cher (PMB) were fattened to achieve their slaughter weight of 40 kg. After slaughter, the carcasses were kept at 4 ∘C for 24 h. Then, the samples of longissimus lumborum (LL) and gluteus medius (GM) muscle were collected to analyse the physico-chemical traits; fatty acid profile; and concentrations of taurine, carnosine, L-carnitine. The GM muscle compared to LL had the higher value (P < 0.05) of L* and a lower value (P < 0.05) of b* and H* both in PM and PMB lambs. The value of expressed juice was lower (P < 0.05) in both LL and GM muscles of PM lambs. A higher amount (P < 0.05) of collagen was found in LL muscle compared to GM both in PM and PMB lambs. The GM muscle of PM lambs showed higher (P < 0.05) conjugated linoleic acid (CLA) content, as well as higher total polyunsaturated acids (PUFAs), PUFA n-6, and PUFA n-3 (P < 0.05). The GM muscle was characterized by a higher (P < 0.05) content of taurine, while in the LL muscle there was a higher amount (P < 0.05) of carnosine. A larger amount (P < 0.05) of L-carnitine was found in GM muscle but only within PMB lambs. The obtained results showed a greater impact of the lamb's genotype on the physical characteristics of meat than on its chemical composition and the content of bioactive components. The muscle type had an effect on meat colour; collagen content; fatty acid profile; and amount of taurine, carnosine, and L-carnitine present.

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