scholarly journals Biochemical and Health Properties of Truffles

2021 ◽  
Vol 6 (3) ◽  
pp. 251-258
Author(s):  
Om Prakash Chauhan ◽  
Vani Vijay ◽  
Arun Kumar Pandey ◽  
Anil Dutt Semwal
Keyword(s):  
Hepatoprotective Activity ◽  
Tuber Melanosporum ◽  
Volatile Components ◽  
Antimutagenic Activity ◽  
Tuber Aestivum ◽  
Active Components ◽  
Wide Range ◽  
Burgundy Truffle ◽  
Therapeutic Properties ◽  
Flavor Profile

Truffles are the most expensive edible mushrooms refer to genus tuber which grows symbiotically in plant roots such as oaks and hazels. Truffles are underground mushrooms also known for their characteristic earthy flavor which is the major reason for their special place in the culinary. Their characteristic intense aroma helps them in reproduction by attracting small animals. Truffles can survive in a wide range of environments such as deep forests as well as deserts. The most expensive varieties of truffles include Tuber melanosporum (Black truffle), Tuber magnatum (White truffle), Tuber aestivum (Burgundy truffle), Tirmania nivea, and Terfezia chlaveryi (Dessert truffles). Truffles vary in their composition and flavor profile from species to species. The major volatile components which are responsible for truffle aroma are aldehydes, ketones, sulfur compounds, alcohols, and esters. Truffles are highly nutritious, rich in antioxidants, and have therapeutic properties such as antimicrobial activity, antiviral activity, antimutagenic activity, anti-inflammatory activity, hepatoprotective activity, etc. The major active components present in truffle are tuberoside, phenolics, anandamide, and ergosterol.

scholarly journals Impact of Propolis on the Oral Health

2019 ◽  
Vol 23 (1) ◽  
pp. 1-9
Author(s):  
Marizela Šabanović ◽  
Semir Saltović ◽  
Azra Avdić Mujkić ◽  
Midhat Jašić ◽  
Zerina Bahić
Keyword(s):  
Chemical Composition ◽  
Oral Cavity ◽  
Health Impact ◽  
Biologically Active ◽  
Restorative Dentistry ◽  
Active Components ◽  
Wide Range ◽  
Bad Breath ◽  
Therapeutic Properties ◽  
And Control

SummaryPropolis is a natural resinous substance collected by honey bees from buds and exudates of plant species, mixed with bee enzymes, pollen and wax. It has a complex composition with a wide range of effects, including antibacterial, antiviral, antifungal, antiflogistic, antioxidant, hepatoprotective, carcinostatic and immunomodulatory properties. It is often applied in the treatment of diseases involving the oral cavity and gums. The aim of this paper is to describe the therapeutic properties of propolis, chemical composition and its application in the oral cavity. Literature and systematic information on the composition and the effects of propolis on health were collected, with particular reference to the use in the treatment of oral cavity diseases. The chemical composition of propolis is very complex. The health impact depends on the biologically active components it contains. A particularly important application is in the treatment of diseases of the oral cavity. Studies show that propolis can help prevent dental caries and control gingivitis and plaque. It reduces halithosis (bad breath) and symptoms of periodontosis. It is also effective in fighting viruses. It can have significant application in orthodontics and restorative dentistry. A wide range of effects allows the multiple uses of propolis-based products. Recent research has been increasingly focused on diseases of the oral cavity. The development of novel propolis-based pharmaceutical forms could significantly reduce the use of antibiotics in conventional treatment of diseases of the oral cavity.

Aromatic Volatile Composition of Celery and Celeriac Cultivars

HortScience ◽  
1990 ◽  
Vol 25 (5) ◽  
pp. 556-559 ◽  
Author(s):  
Fredy Van Wassenhove ◽  
Patrick Dirinck ◽  
Georges Vulsteke ◽  
Niceas Schamp
Keyword(s):  
Volatile Compounds ◽  
Chromatographic Method ◽  
Apium Graveolens ◽  
Volatile Components ◽  
Two Dimensional ◽  
Qualitative Composition ◽  
Volatile Composition ◽  
Wide Range ◽  
Gas Chromatographic Method ◽  
Identification And Quantification

A two-dimensional capillary gas chromatographic method was developed to separate and quantify aromatic volatiles of celery in one analysis. The isolation, identification, and quantification of the volatile compounds of four cultivars of blanching celery (Apium graveolens L. var. dulce) and six cultivars of celeriac (Apium graveolens L. var. rapaceum) are described. The qualitative composition of Likens-Nickerson extracts of both cultivars is similar. The concentration of terpenes and phthalides, the key volatile components, found in various cultivars of both celery and celeriac varied over a wide range.

scholarly journals Direct Analysis in Real Time by Mass Spectrometric Technique for Determining the Variation in Metabolite Profiles ofCinnamomum tamalaNees and Eberm Genotypes

2012 ◽  
Vol 2012 ◽  
pp. 1-6 ◽  
Author(s):  
Vineeta Singh ◽  
Atul Kumar Gupta ◽  
S. P. Singh ◽  
Anil Kumar
Keyword(s):  
Real Time ◽  
Principal Component ◽  
Direct Analysis ◽  
Ion Source ◽  
Diabetic Patients ◽  
Phytochemical Analysis ◽  
Active Components ◽  
Cinnamomum Tamala ◽  
Wide Range ◽  
Metabolite Profiles

Cinnamomum tamalaNees & Eberm. is an important traditional medicinal plant, mentioned in various ancient literatures such as Ayurveda. Several of its medicinal properties have recently been proved. To characterize diversity in terms of metabolite profiles ofCinnamomum tamalaNees and Eberm genotypes, a newly emerging mass spectral ionization technique direct time in real time (DART) is very helpful. The DART ion source has been used to analyze an extremely wide range of phytochemicals present in leaves ofCinnamomum tamala. Ten genotypes were assessed for the presence of different phytochemicals. Phytochemical analysis showed the presence of mainly terpenes and phenols. These constituents vary in the different genotypes ofCinnamomum tamala. Principal component analysis has also been employed to analyze the DART data of theseCinnamomumgenotypes. The result shows that the genotype ofCinnamomum tamalacould be differentiated using DART MS data. The active components present inCinnamomum tamalamay be contributing significantly to high amount of antioxidant property of leaves and, in turn, conditional effects for diabetic patients.

scholarly journals Eugenol attenuates concanavalin A-induced hepatitis through modulation of cytokine levels and inhibition of mitochondrial oxidative stress

2019 ◽  
Vol 71 (2) ◽  
pp. 339-346
Author(s):  
Jing Liu ◽  
Yidong Mao
Keyword(s):  
Oxidative Stress ◽  
Concanavalin A ◽  
Hepatoprotective Activity ◽  
Antioxidant Enzyme Activities ◽  
Mitochondrial Oxidative Stress ◽  
Immune Mediated ◽  
Wide Range ◽  
Cytokine Levels ◽  
Glucose 6 Phosphate Dehydrogenase

Therapeutic management of hepatitis with conventional drugs alone worsens hepatic functioning in the long term because of sustained oxidative stress. Active compounds from several plant sources have been investigated to counteract this. Eugenol, a phytochemical abundant in various plants, is known for its wide range of pharmacological effects. There is a lacuna in the deeper understanding of its hepatoprotective activity at the molecular level. Our present study aimed to determine the effects of eugenol on the changes in antioxidant components, inflammatory cytokines and modulation of mitochondrial oxidative stress in immune-mediated hepatitis. We employed a model that mimics viral hepatitis using concanavalin A (ConA) to induce T-cell-mediated acute hepatitis. Eugenol increased (P<0.01) antioxidant enzyme activities, including reduced glutathione (GSH)-regenerating enzyme, glutathione reductase, and glucose-6-phosphate dehydrogenase. Its antiinflammatory and antifibrogenic effects were evident from the reduction (P<0.01) in interleukin and tumor necrosis factor levels. Eugenol was found to decrease mitochondrial oxidative stress, which was elevated in hepatitis. The hepatoprotective effects of eugenol were confirmed by histological findings. The current investigation shows that eugenol exerts a hepatoprotective effect through the modulation of different pathways which include restoration of mitochondrial oxidative stress. Eugenol could be a promising candidate for human hepatitis management, warranting preclinical studies.

scholarly journals Biologically Active Compounds in Mustard Seeds: A Toxicological Perspective

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2089
Author(s):  
Julika Lietzow
Keyword(s):  
Edible Oils ◽  
Biologically Active ◽  
Human Consumption ◽  
Active Components ◽  
Potential Health ◽  
Yellow Mustard ◽  
Beverage Industry ◽  
Wide Range ◽  
Food And Beverage ◽  
Mustard Seeds

Mustard plants have been widely cultivated and used as spice, medicine and as source of edible oils. Currently, the use of the seeds of the mustard species Sinapis alba (white mustard or yellow mustard), Brassica juncea (brown mustard) and Brassica nigra (black mustard) in the food and beverage industry is immensely growing due to their nutritional and functional properties. The seeds serve as a source for a wide range of biologically active components including isothiocyanates that are responsible for the specific flavor of mustard, and tend to reveal conflicting results regarding possible health effects. Other potentially undesirable or toxic compounds, such as bisphenol F, erucic acid or allergens, may also occur in the seeds and in mustard products intended for human consumption. The aim of this article is to provide comprehensive information about potentially harmful compounds in mustard seeds and to evaluate potential health risks as an increasing use of mustard seeds is expected in the upcoming years.

scholarly journals RESEARCH OF AROMA FORMED COMPONENTS OF RENNET CHEESES

Food systems ◽  
2019 ◽  
Vol 1 (4) ◽  
pp. 19-26
Author(s):  
I M. Pochitskaya ◽  
A. P. Laktionova ◽  
V. L. Roslik
Keyword(s):  
Gas Chromatography ◽  
Acetic Acid ◽  
Solid Phase ◽  
Fiber Material ◽  
Caproic Acid ◽  
Volatile Components ◽  
Selective Detection ◽  
Hexyl Acetate ◽  
Main Components ◽  
Flavor Profile

The results of the study of the composition of volatile compounds of rennet cheeses are presented. Sample preparation was performed using Supelco’s solid-phase microextractor, including a special fiber material coated with a layer of divinylbenzene-carboxene-polydimethylsiloxane «DVB / Carboxen / PDMS StableFlesh ™». Using gas chromatography with mass-selective detection, about 400 aroma-forming components were detected, among which 39 compounds were identified, which form the basis of the flavor profile of cheeses. The main flavor descriptors for all cheeses are: propionic, butyric, and caproic acids, acetoin, methyl amyl ketone, 2-nonanone, and limonene. It has been established that the profile of volatile components for cheeses various ripening periods, has significant differences. Thus, for semi-hard cheeses made using propionic acid microorganisms, the most characteristic components are acids — propionic and butyric, as well as compounds of the terpene series o-cymene and β-pinene. For semi-hard cheeses of the Dutch group (formed from the layer), with maturities from 20 days to 3 months, the terpene compounds and esters are the most significant, whereas for superhard cheeses with a maturity of more than a year, the main components affecting the aromatic profile are butyric and caproic acids, 2-heptanone and limonene. Semi-hard and hard cheeses with ripening periods from 3 to 6 months are characterized by a high content of caproic and butyric acids, as well as by the presence of such aromatic substances as limonene and acetic acid ethyl acetate (hexyl acetate). Semi-hard cheeses, which are molded in bulk, with maturities from 10 days to 3 months contain acetoin, caproic acid, as well as significant quantities of the same limonene and hexylacetate.

scholarly journals Chemical Composition of Volatile Oils from the Pericarps of Indian Sandalwood (Santalum album) by Different Extraction Methods

2012 ◽  
Vol 7 (1) ◽  
pp. 1934578X1200700 ◽  
Author(s):  
Xin Hua Zhang ◽  
Jaime A. Teixeira da Silva ◽  
Yong Xia Jia ◽  
Jie Tang Zhao ◽  
Guo Hua Ma
Keyword(s):  
Chemical Composition ◽  
Volatile Oil ◽  
Extraction Methods ◽  
Biologically Active ◽  
Volatile Components ◽  
Santalum Album ◽  
Active Components ◽  
Hexane Extraction ◽  
Total Oil ◽  
Santalum Album L

The chemical composition of volatile compounds from pericarp oils of Indian sandalwood, Santalum album L., isolated by hydrodistillation and solvent extraction, were analyzed by GC and GC-MS. The pericarps yielded 2.6 and 5.0% volatile oil by hydrodistillation and n-hexane extraction, and they were colorless and yellow in color, respectively. A total of 66 volatile components were detected. The most prominent compounds were palmitic and oleic acids, representing about 40-70% of the total oil. Many fragrant constituents and biologically active components, such as α- and β-santalol, cedrol, esters, aldehydes, phytosterols, and squalene were present in the pericarp oils. This is the first report of the volatile composition of the pericarps of any Santalum species.

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