scholarly journals Evaluation of Physico-Chemical Properties of Lemongrass (Cymbopogon citratus L.) Essential Oil Grown in Tien Giang Province, Vietnam

2020 ◽  
Vol 32 (5) ◽  
pp. 1248-1250 ◽  
Author(s):  
Tan Phat Dao ◽  
Hoang Thang Do ◽  
Le Quang Khoi ◽  
Nguyen Van Gia Phap ◽  
Mai Huyng Cang ◽  
...  
Keyword(s):  
Essential Oil ◽  
Antibacterial Properties ◽  
Chemical Properties ◽  
Vital Role ◽  
Chemical Characteristics ◽  
Chemical Compositions ◽  
Chemical Parameters ◽  
Cymbopogon Citratus ◽  
Physico Chemical ◽  
Acid Index

The lemongrass (Cymbopogon citratus L.) essential oil plays a vital role as an ingredient in different fields due to aromatic, antibacterial properties and antifungal activity. In this study, essential oil of lemongrass was obtained using hydrodistillation method and evaluated for chemical compositions and physico-chemical characteristics. The averaged physico-chemical parameters were determined as specific gravity (0.8865 g/cm3), acid index (2.948), ester index (6.402) and refractive index (9.35). Moreover, the hydrodistillation process performance was achieved 0.29%. The composition of essential oils was analyzed by GC-MS, revealing a total of 18 volatile constituents existing in the lemongrass oil. The major components were α-citral (40.838%), β-citral (28.494%), β-myrcene (16.654%), 2,3-dehydro-1,8-cineole (2.264%) and geraniol (2.388%). The citral component accounts for high content (more than 70% of volume) of oil.

scholarly journals Physico-Chemical Profile of Essential oil of Kaffir Lime (Citrus hystrix DC) Grown in An Giang Province, Vietnam

2019 ◽  
Vol 31 (12) ◽  
pp. 2855-2858 ◽  
Author(s):  
Tran Thi Kim Ngan ◽  
Tran Thien Hien ◽  
Xuan Tien Le ◽  
Trieu Tuan Anh ◽  
Pham Minh Quan ◽  
...  
Keyword(s):  
Refractive Index ◽  
Essential Oil ◽  
Bornyl Acetate ◽  
Chemical Characteristics ◽  
Chemical Profile ◽  
Chemical Parameters ◽  
Food Industries ◽  
Physico Chemical ◽  
Lime Peel ◽  
Acid Index

In this study, kaffir lime peel was used for extraction of essential oil by hydrodistillation and evaluation of physico-chemical characteristics. The yield of essential oil was 1.8 %. The physico-chemical parameters averaged specific gravity (0.8587g/cm3), acid index (0.667 mg KOH/g), ester index (4.203 mg KOH/g), refractive index (1.469), rotator power +3. Twenty-three components were classified in kaffir lime peel oils. The result of GC-MS revealed that the oil is extremely rich in α-pinene (35.54 %), Eucalyptol (20.902 %), camphene (4.384 %), bicyclo[3.1.1]hept-3-en-2-one (7.794 %), caryophyllene (1.225 %), endo-borneol (4.147 %), bornyl acetate (4.065%). The aim of this study is to promote for further research on extraction enhancement and application of that constituents to cosmetics, medicine and food industries to enhance antioxidant and anti-bacterial capabilities create more useful formulations

scholarly journals Physico-Chemical Characteristics of Rosmarinus officinalis L. Essential Oils Grown in Lam Dong Province, Vietnam

2019 ◽  
Vol 31 (12) ◽  
pp. 2759-2762 ◽  
Author(s):  
Tran Thi Kim Ngan ◽  
Nguyen Cam Huong ◽  
Xuan Tien Le ◽  
Pham Quoc Long ◽  
Tran Quoc Toan ◽  
...  
Keyword(s):  
Essential Oil ◽  
Extraction Process ◽  
Rosmarinus Officinalis ◽  
Bornyl Acetate ◽  
Chemical Characteristics ◽  
Chemical Compositions ◽  
Physico Chemical ◽  
Cultivated Plant ◽  
Geographical Position ◽  
Rosmarinus Officinalis L

Composition of rosemary essential oil largely depends on the geographical position of the cultivated plant and conditions of the extraction process. In this study, fresh rosemary leaves were used for extraction of essential oil by hydrodistillation and evaluation of chemical compositions and physico-chemical characteristics of the obtained oil were performed. The yield of essential oil was 1.0 %. The physico-chemical parameters showed specific gravity (0.8978 g/cm3), acid index (1.122 mg KOH/g), ester index (15.708 mg KOH/g) and refractive index (1.464). Twenty three components were identified in Rosmarinus officinalis L. oil. The major components were α-pinene (35.54 %), eucalyptol (20.902 %), camphene (4.384 %), bicyclo[3.1.1]hept-3-en-2-one (7.794 %), caryophyllene (1.225 %), endo-borneol (4.147 %) and bornyl acetate (4.065 %). Present study unveiled differences in the chemical composition of Vietnamese rosemary oil comparing with similar studies carried out in other countries.

scholarly journals Physico-chemical properties of Rhododendron honey produced in Turkey

2013 ◽  
Vol 59 (3) ◽  
pp. 88-97 ◽  
Author(s):  
Pinar Goc Rasgele ◽  
Meral Kekecoglu
Keyword(s):  
Public Health ◽  
Chemical Properties ◽  
Physicochemical Characteristics ◽  
Invert Sugar ◽  
Honey Sample ◽  
Chemical Characteristics ◽  
Chemical Parameters ◽  
New Methods ◽  
Physico Chemical

Abstract Rhododendron honey is a monofloral honey and it is collected from the flowers of Rhododendron species widely spreading over many countries, mainly in America, Turkey, Indonesia, Australia. It is belived that Rhododendron honey treats several disorders and is used traditionally as an alternative medicine. The determination of the chemical characteristics of the Rhododendron honey is essential for public health. In this research, the physicochemical characteristics of Rhododendron, chestnut and flower honey samples collected from beekeepers in Turkey were determined and compared. Physico-chemical parameters such as moisture, acidity, sucrose, invert sugar, fructose/glucose, conductivity, diastase and hydroxymethylfurfural were analysed in each honey sample. According to the results obtained, no differences were found in physico-chemical properties of Rhododendron, honey samples, except from moisture and acidity compared with those of chestnut and flower honeys. In order to differentiate Rhododendron honeys, new methods should be developed. This honey should be reintroduced to medicine and used in pharmaceutical industry

scholarly journals Physico-Chemical Characteristics and Culturable Microbial Communities of Grape Berries Change Strongly during Noble Rot Development

Plants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1809
Author(s):  
Júlia Hegyi-Kaló ◽  
Ádám István Hegyi ◽  
József Geml ◽  
Zsolt Zsófi ◽  
Xénia Pálfi ◽  
...  
Keyword(s):  
Sequence Data ◽  
Chemical Properties ◽  
Chemical Characteristics ◽  
Chemical Parameters ◽  
Microbial Structure ◽  
Grape Berries ◽  
Physico Chemical ◽  
Rdna Sequence Data ◽  
The World ◽  
Microclimatic Conditions

Botrytis cinerea is a well-known pathogen of grapevine. However, under certain microclimatic conditions, Botrytis infection results in noble rot, an essential process in the production of the world-known Tokaji aszú wines in Hungary. We investigated the physico-chemical characteristics and culturable microorganisms associated with grape berries through several noble rot phases in the two main cultivars grown in Tokaj: Vitisvinifera cv. “Furmint” and “Hárslevelű”. We measured physical and analytical parameters routinely tested in viticulture and analyzed the ITS rDNA sequence data of fungi isolated from the sampled berries. We observed significant differences in the physico-chemical parameters among the noble rot phases as well as sampling dates. The greatest variation in berry texture and microbial structure was observed in the initial phases, with variables converging as the noble rot progressed. By finding a bijection between the examined chemical properties and the factorial parameters (e.g., noble rot phase, collection time, cultivar), an appropriate sweet winemaking material can be designed. Fungal community differed significantly among cultivars, with higher number of species observed in Hárslevelű. Our results reveal that there is more to noble rot than only Botrytiscinerea and other microorganisms may play important roles in the aszú process.

scholarly journals Characterization and physico-chemical analysis of essential oil of Cymbopogon citratus leaves

2018 ◽  
Vol 11 (1) ◽  
pp. 74-81
Author(s):  
R.F. Olayemi ◽  
I.O. Jawonisi ◽  
J.A. Samuel
Keyword(s):  
Chemical Analysis ◽  
Essential Oil ◽  
Essential Oils ◽  
Chemical Properties ◽  
Acid Value ◽  
Industrial Applications ◽  
Point Of View ◽  
Gas Chromatography Mass Spectrometry ◽  
Cymbopogon Citratus ◽  
Physico Chemical

The genus Cymbopogon is important from the point of view of their essential oils. Essential oils from these species are widely used in flavours, fragrances, cosmetics, soaps, detergents and perfumery owing to their typical lemon-like aroma. Essential oil of Cymbopogon citratus was extracted by hydrodistillation and characterized using Gas chromatography/mass spectrometry (GC-MS) and Fourier Transform Infrared (FTIR).The oil was also subjected to physico-chemical analysis, the physical and chemical properties evaluated were Boiling point (74oC), Specific gravity (0.8960), Refractive index (1.4838) and pH (6.00) at 25oC. Saponification value(109.76) and Acid value (0.55) mg KOH/g oil. Iodine value (100g of I2/g oil) 105, Ester value (189.21), Residue on evaporation (10%) at 100oC.The chemical composition of the essential oil analyzed by GC-MS showed citral (31.1%), β-Myrcene (14.2%), citronellal  (9.8%), limonene  oxide (7.7%), eraniol (7.3%) and linalool (6.2%) as the major compounds. The FTIR spectra revealed the presence of n-alkane, conjugated alkene, primary amide, amine, aldehyde, primary and secondary alcohols. The results obtained from the physico-chemical parameters, and functional groups identified by FTIR as well as the compounds identified by GC-MS revealed that the oil has medicinal and nutritive values as well as industrial applications in the pharmaceutical, perfumery and cosmetic industries .Keywords: Characterization, Citral, Cymbopogon citratus, Essential oil, FTIR, GC-MS

scholarly journals Post-Harvest Control of Anthracnose of Mango (Mangifera indica L. var Kent) using Essential Oils Extracted from two Aromatic Plants (Cymbopogon citratus (D C) Stapf. and Melaleuca quinquenervia L.) of the Ivorian Flora

2021 ◽  
Vol 10 (11) ◽  
pp. 277-293
Author(s):  
KOUAME Koffi Gaston KOUAME Konan Didier ◽  
KASSI Koffifernand Jean Martial KONE Daouda
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Spore Germination ◽  
Mycelial Growth ◽  
Melaleuca Quinquenervia ◽  
Chemical Parameters ◽  
Cymbopogon Citratus ◽  
Post Harvest ◽  
Physico Chemical

Mango anthracnose is one of the most important mango diseases in Côte d'Ivoire. The chemical approach to control this disease is today decried by consumers, because of the pesticide residues left in the fruit. The search for alternative control solutions, that respect the environment and are less polluting is becoming a necessity. Thus, the use of essential oils in the protection of mangoes against fruit pests before and especially after harvest is a promising solution. The present study aimed to reveal the inhibitory efficacy of essential oil of Melaleuca quinquenervia L. and Cymbopogon citratus (D.C) Stapf against Colletotrichum gloeosporioides (Penz.) Penz & Sacc causal agent of mango anthracnose, stored at room temperature. Five doses (100; 200; 500; 1,000 and 2,000 ppm) of each product were tested in vitro on mycelial growth and spore germination of C. gloeosporioides. In vivo, 700 and 1,400 ppm of C. citratus L. and 1,200 and 12,000 ppm of M. quinquenervia L. were tested against anthracnose in artificially inoculated mangoes. The impact of the different doses of these species on the physico-chemical parameters of the treated fruits was evaluated on day 11. Results showed that mycelial growth and spore germination were totally inhibited by C. citratus essential oil at 1,000 and 2,000 ppm throughout the experiment. In Vivo, the 1,200 ppm dose of M. quinquenervia strongly reduced the occurrence and progression of anthracnose in treated fruits compared to the control with an efficiency rate of 77.76 ± 8.73 and 86.63 ± 5.21%, respectivement. The essences did not significantly influence the physico-chemical parameters of the fruits. The doses 1,200 ppm of M. quinquenervia and 1,400 ppm of C. citratus can be recommended in a post-harvest biological control strategy against mangoes anthracnose.

The effect of origin and physico-chemical properties on the kinetics of reduction of mixed NiO-Fe2O3 oxides with hydrogen

1986 ◽  
Vol 51 (10) ◽  
pp. 2098-2108 ◽  
Author(s):  
Milan Pospíšil ◽  
Jan Topinka
Keyword(s):  
Mixed Oxides ◽  
Mutual Influence ◽  
Spinel Phase ◽  
Chemical Properties ◽  
Inhibitory Effect ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Preliminary Annealing ◽  
Kinetics Of ◽  
Kinetics Of Reduction

We investigated the effect of origin and some physico-chemical parameters on the kinetics of reduction with hydrogen of two series of mixed NiO-Fe2O3 oxides differing by their composition, the character of their precursors (mixed crystalline nitrates and coprecipitated hydroxides) and their decomposition temperature.This effect manifested itself by different magnitudes of specific surfaces of the mixed oxides and coherent regions of present phases as well as by different oxidizing abilities of the surface and differences in morphology and phase composition of corresponding samples in both series investigated. Nonlinear or nonmonotonous composition dependences of physico-chemical parameters investigated point to a mutual influence of individual components, which is also a function of the system origin and which modifies its reactivity during its reduction with hydrogen. The kinetics of the reduction was studied thermogravimetrically at 320-410 °C. The reduction of oxides of the hydroxide origin is catalytically accelerated by primarily reduced nickel, whereas in corresponding samples of the nitrate series, the total NiO is bound to the spinel phase and the reduction is delayed. Experimental IR spectra, the effect of preliminary annealing and DTA of the mixed oxides point to an inhibitory effect of water, which is constitutionally bound in trace admixtures of the goethite phase, on the kinetics of reduction of samples in the hydroxide series.

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

Foods ◽  
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.

scholarly journals Physico-chemical evaluation of Rosmarinus officinalis L. essential oils

2005 ◽  
Vol 48 (6) ◽  
pp. 1035-1039 ◽  
Author(s):  
Ana Cristina Atti-Santos ◽  
Marcelo Rossato ◽  
Gabriel Fernandes Pauletti ◽  
Luciana Duarte Rota ◽  
Juarez Ciro Rech ◽  
...  
Keyword(s):  
Steam Distillation ◽  
Optical Rotation ◽  
Volatile Oil ◽  
Rosmarinus Officinalis ◽  
Chemical Compositions ◽  
Chemical Parameters ◽  
Alpha Pinene ◽  
Chemical Evaluation ◽  
Physico Chemical ◽  
Rosmarinus Officinalis L

Nineteen samples of Rosmarinus officinalis were extracted by steam distillation in a pilot plant and evaluated in terms of chemical compositions and physico-chemical characteristics. The volatile oil yields ranged from 0.37% (1999 harvest) to 0.49% (1998 harvest). Twenty components were identified in the oils. The major components were alpha-pinene (40.55 to 45.10%), 1,8-cineole (17.40 to 19.35%), camphene (4.73 to 6.06%) and verbenone (2.32 to 3.86%). The physico-chemical parameters averaged 0.8887 g/cm³ for specific gravity, 1.4689 for refractive index, and +11.82° for optical rotation, and there were no significant variations in either the chemical or physico-chemical data in the different years.

scholarly journals Dilution Ratio and Pasteurization Effects on the Physico-chemical Characteristics of the Pulp of Saba senegalensis of Côte d'Ivoire

2019 ◽  
pp. 1-9
Author(s):  
Yapi Elisée Kouakoua ◽  
Aïssatou Coulibaly ◽  
Kouadio Claver Degbeu ◽  
N’Guessan Georges Amani
Keyword(s):  
Vitamin C ◽  
Cote D'ivoire ◽  
Total Soluble Solid ◽  
Chemical Characteristics ◽  
Dilution Ratio ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Saba Senegalensis ◽  
Β Carotene

Aims: The objective of this study was to evaluate the effect of dilution ratio and pasteurization on physico-chemical parameters of Saba senegalensis pulp in the context of its recovery. Study Design: The experimental set-up was of a completely randomized design. Place and Duration of Study: This study was carried out in the Department of Food Science and Technology, at the Laboratory of Food Biochemistry and Tropical Product Technology (BATPTL) of Nangui Abrogoua University, Abidjan, Côte d'Ivoire, between June and August 2019. Methodology: The pulp collected from the fruit was diluted according to the following pulp/water ratio (RPW; v/v): 1:0.5; 1:1 and 1:1.5 and pasteurized at 75°C at different times (5 min, 10 min and 15 min). The pH, titratable acidity (TA), Total soluble solid (TSS), vitamin C, β-carotene and the colour were determined on the different samples. Results: The results obtained during this study showed that all the physico-chemical parameters evaluated, except pH, are affected during dilution while during pasteurization only vitamin C and β-carotene are affected. During the respective dilutions, 50%, 62% and 66% of the vitamin C concentration decreased as well as 53%, 74% and 76% of β-carotene. It also led to a decrease in total soluble solid (TSS) of 32%, 50% and 59%. Following the pasteurization of each diluted pulp12%, 45% and 50% on average of the vitamin C are lost at the respective pasteurization time  (5 min, 10 min and 15 min respectively). For β-carotene the content decreases (50%) within the first 5 minutes and remains constant during the last 10 minutes of pasteurization. Conclusion: During Saba senegalensis fruit processing into nectar, dilution and pasteurization factors must be considered in order to ensure the physico-chemical quality of the beverage. The physico-chemical characteristics were more affected during dilution than in pasteurization.

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