Nowe surowce roślinne w Farmakopei Europejskiej. Część 4. Houttuynia cordata Thunb. (pstrolistka sercowata) – źródło nowego surowca flawonoidowego

2019 ◽  
Vol 20 (3) ◽  
Author(s):  
Inga Kwiecień ◽  
Agnieszka Kulig ◽  
Agnieszka Szopa ◽  
Halina Ekiert
Keyword(s):  
Raw Materials ◽  
Food Product ◽  
Chemical Characteristic ◽  
Raw Material ◽  
Basic Knowledge ◽  
Houttuynia Cordata ◽  
East Asian Medicine ◽  
Asian Medicine ◽  
Houttuynia Cordata Thunb ◽  
Bupleuri Radix

The European Pharmacopoeia Supplement 9.4 introduces several new plant-derived raw materials long known in East-Asian medicine but previously not used in official European medicine. A series of articles in Part 1 and 2 presents species providing new saponin raw materials: Bupleuri radix and Platycodi radix. In part 3, the species which is a source of a new essential oil raw material, namely Ligusticum chuanxiong is characterized. Part 4 is dedicated to outlining the basic botanical-ecological-chemical characteristic of Houttuynia cordata (chameleon plant). The raw material sourced from this species – Houttuyniae herba, has long been known and used not only in traditional Chinese medicine (TCM) but also in traditional Japanese, Thai and Nepalese medicine. Most attention was devoted to reviewing the professional pharmacological studies of extracts of this raw material. This review documents very important lines of action of the raw material, namely its antioxidant, anticancer and anti-inflammatory properties. In addition, the article highlights the significance of this species as a food product in some Asian countries and as a source of cosmetic raw materials. The aim of the article is to popularize basic knowledge on this new pharmacopoeial species among pharmacists and medical doctors.

Nowe surowce roślinne w Farmakopei Europejskiej. Część I. Gatunki rodzaju Bupleurum (przewiercień) – źródło nowego surowca saponinowego

2018 ◽  
Vol 19 (4) ◽  
Author(s):  
Halina Ekiert ◽  
Agnieszka Sondej ◽  
Marta Klimek-Szczykutowicz ◽  
Radosław J. Ekiert ◽  
Agnieszka Szopa
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Basic Knowledge ◽  
World Health ◽  
Current State ◽  
Cosmetic Industry ◽  
Herbal Medicinal ◽  
State Of Research ◽  
Health Organization ◽  
Bupleuri Radix

One of the last supplements to the European Pharmacopoeia (Supl. 9.4) introduces several new herbal medicinal raw materials, so far unknown and not used in official Central European phytotherapy. The article describes plant species from Bupleurum genus providing new saponin raw material. The botanical and ecological characteristics as well as the current state of research on the chemistry of pharmacopoeial species from that genus were presented. The confirmed by scientific researches therapeutic applications of plant raw material – Bupleuri radix, were described particularly. Attention was paid to the position of that raw material in Traditional Chinese Medicine (TCM). It was emphasized that for about 20 years, it has had the World Health Organization (WHO) monograph. In addition, the importance of this plant in the food industry and its increasing status in the cosmetic industry were pointed. The aim of the article is the popularization of basic knowledge about pharmacopoeial species from Bupleurum genus in the Polish pharmaceutical, medical and phytotherapeutical environment.

Nowe surowce roślinne w Farmakopei Europejskiej. Część 5. Paeonia × suffruticosa (piwonia drzewiasta) ? źródło nowego surowca terpenoidowo-fenolowego

2019 ◽  
Vol 20 (4) ◽  
Author(s):  
Halina Ekiert ◽  
Agnieszka Sondej ◽  
Marta Klimek-Szczykutowicz ◽  
Agnieszka Szopa
Keyword(s):  
Chinese Medicine ◽  
Traditional Chinese Medicine ◽  
Raw Materials ◽  
Raw Material ◽  
Basic Knowledge ◽  
Root Bark ◽  
Paeonia Suffruticosa ◽  
Pharmacological Characterization ◽  
Houttuynia Cordata

The European Pharmacopoeia Supplement 9.4, one of the newest pharmacopoeial documents, contains monographs of new raw materials long known in Traditional Chinese Medicine (TCM) but earlier unknown in official European medicine. Part 1 and 2 comprise characterization of two new saponin raw materials: Bupleuri radix (root of Bupleurum chinense and Bupleurum scorzonerifolium) and Platycodi radix (root of Platycodon grandiflorus ? balloon flower). Part 3 presents therapeutic values of a new essential oil raw material ? Ligustici chuanxiong rhizoma (rhizome of Ligustici chuanxiong), while part 4 portrays a new flavonoid raw material Houttuynia cordata herba (herb of Houttuynia cordata). Part 5 presents botanical-chemical-pharmacological characterization of tree peony (Paeonia × suffruticosa). It was highlighted how important role this plant plays in Traditional Chinese Medicine (TCM). Numerous possible applications of the raw material ? Moutan cortex (root bark) were depicted based on modern professional pharmacological studies documenting its very valuable medicinal values including antioxidant, anticancer, cardioprotective and neuroprotective activities. Moreover, the significance of this plant (its different organs) in the production of cosmetics was underlined. Also other species of Paeonia sp. known in TCM and in recent years incorporated in official European medicine are underscored. The aim of the paper was to introduce Polish pharmacists and medical doctors to the basic knowledge of Paeonia x suffruticosa.

Nowe surowce roślinne w Farmakopei Europejskiej. Część 3. Ligusticum chuanxiong (Podagrycznik chiński) – zródło nowego surowca olejkowego

2019 ◽  
Vol 20 (2) ◽  
Author(s):  
Halina Ekiert ◽  
Agnieszka Sondej ◽  
Karolina Jafernik ◽  
Agnieszka Szopa
Keyword(s):  
Raw Materials ◽  
Chemical Characterization ◽  
Raw Material ◽  
Basic Knowledge ◽  
Ligusticum Chuanxiong ◽  
Plant Raw Materials ◽  
Anticancer Properties ◽  
Wide Range ◽  
Bupleuri Radix

The European Pharmacopoeia, Supplement 9.4, one of the newest published pharmacopoeial documents, besides new saponin-bearing raw materials (Bupleuri radix and Platycodi radix) characterized in part 1 and 2 of the series of articles, lists also other new plant raw materials, long known in traditional Chinese medicine (TCM) but earlier unknown in official European medicine. Part 3 of the series of articles presents botanical, ecological and chemical characterization of Ligusticum chuanxiong – Sechuan lovage. Rhizome of this species – Ligustici chuanxiong rhizoma is an essential oil-bearing raw material that has long been used in TCM to treat most of all different gynecological ailments and pain of different etiologies. Professional scientific studies documented a wide range of its possible therapeutic applications, e.g. improvement of the cardiovascular system function, and its antioxidant and anticancer properties. A review of pharmacological studies of this raw material was subject to most attention in the article. The aim of the article is to present basic knowledge on Sechuan lovage, which appears indispensable in professional contacts of pharmacists, medical doctors and phytotherapists with patients.

Bioaccessibility of Anthocyanins on in vitro Digestion Mmodels: Factors Implicated and Role in Functional Foods Development

2021 ◽  
Vol 28 ◽  
Author(s):  
Gabriel Prado ◽  
Isidora Pierattini ◽  
Guiselle Villarroel ◽  
Fernanda Fuentes ◽  
Alejandra Silva ◽  
...  
Keyword(s):  
Functional Foods ◽  
Raw Materials ◽  
Food Product ◽  
In Vitro Digestion ◽  
Raw Material ◽  
Simulated Digestion ◽  
Prevalence Of Obesity ◽  
Food Matrices

Background: Worldwide, the prevalence of obesity and related non-communicable chronic diseases is high and continues to grow. In that sense, anthocyanins (ANC) have shown beneficial health effects in preventing obesity and metabolic risk factors. Moreover, the demand for functional foods incorporating these compounds has risen significantly in the past years. Thus, there is a need for validations of the functional properties of these formulations; nevertheless, in vivo assays are complex and require a lot of resources. One approach for estimating bioactive compounds' functionality and health benefits is to evaluate their bioaccessibility on a specific food matrix, determined by various factors. This article aims to review different factors influencing the bioaccessibility of ANC evaluated on in vitro digestion models as a functionality parameter, elucidating the effect of chemical composition, raw materials, food matrices, and vehicles for the delivery of ANC. Methods: Study searches were performed using PubMed, Web of Science, Scopus, and Science Direct databases. Results: Different factors influenced bioaccessibility and stability of ANC studied by in vitro digestion which are: i) the raw material used for ANC obtention; ii) food processing; iii) other food components; iv) the extraction method and solvents used; v) the structure of ANC; vi) delivery system (e.g., microencapsulation); vii) pH of the medium; viii) the digestion stage. Conclusion: Simulated digestion systems allow to determine free or encapsulated ANC bioaccessibility in different food matrices, which offers advantages in determining the potential functionality of a food product.

THE INDONESIAN AGRICULTURAL PERFORMANCES UNDER CHINA-ASEAN FREE TRADE AREA: GO UP OR GO DOWN? Case of Agriculture Raw Material and Food Product

2017 ◽  
Vol 1 (1) ◽  
Author(s):  
Nasrudin Nasrudin ◽  
Budiyanto Budiyanto
Keyword(s):  
Free Trade ◽  
Economic Integration ◽  
Agricultural Sector ◽  
Time Series Data ◽  
Positive Impact ◽  
Raw Materials ◽  
Food Product ◽  
Raw Material ◽  
Series Data ◽  
The Impact

As an agricultural country, the Indonesian agricultural sector should obtain a positive impact of the regional economic integration. Since in 2004 by the Early Harvest Program (EHP) of China-ASEAN Free Trade Agreement (CAFTA), most agricultural commodities have lowered tariff, indeed some have been zero percent.Unfortunately, the performance of the agricultural sector has not shown tangible improvement. Then beforethe rates was released for all commodities, should be evaluated and re-defined policies that should be taken. This paper purposesto examine the impact of the implementation of CAFTA on the Indonesian agricultural performances. The objectives will be achieved by compare the performance preand post-CAFTA; predict the performance if CAFTA is fully implemented, by performing simulations and econometric models. By using time series data 1990-2011, agriculture can be divided into two categories; agricultural raw materials and food products. The estimation result of econometric modeling by simultaneous equations, the Indonesian agricultural sector performance after CAFTA is not better than before implementation. Predicted will decrease when the entire rates later free. Keywords: agriculture raw material; foods product; agriculture performance; economic integration

scholarly journals PENGARUH MIKROORGANISME, BAHAN BAKU, DAN WAKTU INKUBASI PADA KARAKTER NATA: REVIEW

2021 ◽  
Vol 14 (1) ◽  
pp. 62
Author(s):  
Sherly Novia Yuana Putri ◽  
Wahyu Fajri Syaharani ◽  
Cindy Virgiani Budi Utami ◽  
Dyah Retno Safitri ◽  
Zahra Nur Arum ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Raw Materials ◽  
Food Product ◽  
Fiber Content ◽  
Coconut Water ◽  
Raw Material ◽  
Banana Peel ◽  
Fermentation Time ◽  
High Fiber ◽  
Physical Tests

<p><em>Nata is an organic food product that has a high fiber content. Nata is a fermented produc</em><em>e </em><em>by <span style="text-decoration: underline;">Acetobacter</span> <span style="text-decoration: underline;">xylinum</span>. </em><em>There is very limited review article that discussed the making process of nata using different starter, raw material, and the length of incubation time in once. So that, </em><em>this </em><em>review</em><em> discusses the comparison of various parameters that affect the fermentation process of nata. This review aims to </em><em>discuss</em><em> the effect of using several types of microorganisms</em><em>,</em><em> different raw materials, and different fermentation time</em><em> on nata production</em><em>. Factors that influence the </em><em>success of nata</em><em> </em><em>fermentation process</em><em> include fermentation time, the addition of ingredients </em><em>(</em><em>sugar, vinegar, and urea</em><em>)</em><em>, the use of hollow caps, avoiding products from shocks, and the use of sterile equipment. The bacteria that can be used for </em><em>making nata</em><em> include <span style="text-decoration: underline;">Acetobacter</span> <span style="text-decoration: underline;">xylinum</span> and <span style="text-decoration: underline;">Acetobacter</span> </em><span style="text-decoration: underline;">sp</span><em>. Several raw materials can be used to make nata, such as coconut water, seaweed, banana peels, tofu water, cassava, and jackfruit straw. The best raw material to make nata from color parameters is seaweed, aroma parameter is jackfruit straw, and taste parameter is cassava. Based on chemical and physical tests, the best raw material for moisture content parameters is seaweed, fiber content parameter is cassava, thickness parameter is banana peel, and yield parameter is coconut water followed by cassava. The length of fermentation affects the thickness and weight of nata, chewier</em><em> texture of nata</em><em>, and the darker</em><em> color of nata</em><em>. The best thickness of nata </em><em>produced </em><em>on the 14<sup>th</sup> day of fermentation was 1.7 cm. The best overall weight of nata on </em><em>produced</em><em> the 10<sup>th</sup> day of fermentation was 600 g/L. The texture of nata was the chewiest in the fermentation time of 14 days</em><em> with</em><em> the value was 72.33 g/5mm. The lowest degree of nata</em><em> </em><em>whiteness </em><em>produced </em><em>on the 14<sup>th</sup> day of fermentation </em><em>with the value </em><em>was 72.307%.</em><em></em></p>

SELECTION OF COMPOSITION AND TECHNOLOGY OF GRANULES WITH GARDEN LEAVE STRAWBERRY EXTRACT DRY

2021 ◽  
pp. 154-161
Author(s):  
Yaborova O.V. ◽  
Zamakhaeva E.A. ◽  
Oleshko O.A.
Keyword(s):  
Quantitative Determination ◽  
Raw Materials ◽  
Food Product ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Leaf Extracts ◽  
Optimal Method ◽  
Active Substances

Garden strawberries (Fragaria ananassa) are widely cultivated on the territory of Russia on industrial plantations and private garden plots to obtain the fruits (berries) of this plant and their use as a valuable food product. When harvesting fruits, other parts of the garden strawberry are not used, however, its vegetative parts are a source of biologically active substances (BAS) and are of interest for the pharmaceutical and cosmetic industries [1, 4]. The biological activity of garden strawberry leaf extracts is due to the presence of secondary metabolites of a phenolic nature; their content in raw materials reaches more than 3% in some samples [2, 3]. Considering that the main group of biologically active substances of this raw material are flavonoids, the Department of Pharmacognosy with a course of botany conducted research to develop a method for quantitative determination of the amount of flavonoids in terms of rutin. Spectrophotometry was chosen as the optimal method for assessing the content of this group of substances in medicinal plant raw materials - leaves of garden strawberries, which allows determining the amount of flavonoids in terms of the dominant compound and obtaining reliable and reproducible results of quantitative analysis [8, 11]. The technological properties were studied and a therapeutic dose of dry strawberry extract was proposed, optimal compositions were selected and technologies of sachet-granules with dry strawberry extract were developed. The method for the quantitative determination of flavonoids in terms of rutin was validated. The results of the study can be used in the future in the development of draft regulatory documents for sachet-granules with dry strawberry extract of garden leaves and the study of their pharmacological activity.

scholarly journals Using Apple (Malus domestica), Pumpkin (Cucurbita maxima) and Cinnamon (Cinnamom vertum) to Obtain an Innovative Jam-Like Food Product

2017 ◽  
Vol 74 (2) ◽  
pp. 85
Author(s):  
Maria Lidia IANCU
Keyword(s):  
Analytical Methods ◽  
Raw Materials ◽  
Food Product ◽  
New Product ◽  
Raw Material ◽  
Sensory Profile ◽  
Cucurbita Maxima ◽  
Hybrid Product ◽  
Range Of Values

The apple, the pumpkin and the cinnamon are raw materials that could be innovatively combined to produce a new sugar-preserved product following an original recipe. It can be considered in accordance with the European quality of jam-type varieties. It is a hybrid product, a component of “the European gastronomy” with old Bavarian roots and Romanian raw material. An adapted technological scheme and a recipe based on the TSS of the raw material and of the finished product were used. The quality indicators were determined using analytical methods. The PCA with the results provided by the panelists were used for the study of the aromatic profile. An identification of flavors, such as apple and cinnamon, is reported, which contributes to the specificity of the sensory profile of the jam. The new product has: TSS = 63.6 oBrix, TA = 0.2%, VA = 0.105 %. These values fall within the range of values for other jam and experimental jam assortments. The proportion of solids is 34%, which is far too low compared to the 45% minimum accepted limit. Taking into account that there is no “surface lifting” flaw, it is recommended to accept the value for the new assortment.

scholarly journals Використання напівфабрикатів гарбуза для збагачення хліба пшеничного

2018 ◽  
pp. 76-79
Author(s):  
О. В. Бараболя ◽  
О. В. Калашник ◽  
С. Е. Мороз ◽  
Г. П. Жемела ◽  
О. П. Юдічева ◽  
...  
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Food Product ◽  
Food Products ◽  
Biologically Active ◽  
Raw Material ◽  
Wheat Bread ◽  
Daily Consumption ◽  
Natural Form ◽  
Macro And Micronutrients

Одним із пріоритетних завдань сучасного хлібопечення є випуск продукції, яка відрізняється покращеними споживними властивостями. Для виконання цього завдання необхідно максимально залучити в господарський обіг місцеві сировинні ресурси рослинного походження, розробити оптимальні способи їх переробки з метою отримання біологічно цінних напівфабрикатів, що стане поштовхом для виробництва функціональних продуктів харчування. Щоденне споживання хліба дає нам всі підстави вважати його продуктом харчування, що має першочергове значення, тому не випадково у статті була здійснена спроба доповнити рецептуру хліба пшеничного для надання йому істотно нових споживних властивостей, які відповідали б сучасним вимогам щодо харчування. Use of raw material which is a natural source of biologically active substances and adapted to the digestive ration of ordinary Ukrainians in order to enrich food products is an interesting problem to consider. It is possible to supplement the balance of vitally important for a person macro- and micronutrients at the expense of valuable high-yielding crop – pumpkin. Although in Ukraine the volume of cultivation and use is rather low, pumpkins have been and remain favorite vegetable crop of many Ukrainians. Pumpkin using varies from the pharmaceutical to the food industry. In food industry pumpkin can be used in the natural form as well as in the form of semi-products. The advantage is given to a variety of semi-finished products which are better stored, transported and  used. So, study of semi-finished products quality as a raw material for the enrichment of bread with important macro- and micronutrients in order to obtain functional products is important and urgent. One of the priorities of the modern bakery is output of products which are characterized by improved consumer characteristics. To accomplish this task, it is necessary to maximally involve local raw materials of vegetable origin in the economic circulation as well as to develop the optimal methods of their processing in order to obtain biologically valuable semi-finished products. This will be an impuls for the production of functional food products.  Daily consumption of bread gives us every reason to consider it to be a food product of high priority. In view of this, the article has attempted to supplement the wheat bread formula to provide it with substantially new consumer characteristics that would meet modern nutritional requirements.

scholarly journals POTENSI DAN TEKNOLOGI PENGOLAHAN KOMODITAS AREN SEBAGAI PRODUK PANGAN DAN NONPANGAN / Potential and Technology Processing of Palm Sugar Commodity As Food and Non-Food Products

2020 ◽  
Vol 39 (1) ◽  
pp. 35
Author(s):  
Rindengan Barlina ◽  
Suzanne Liwu ◽  
Engelbert Manaroinsong
Keyword(s):  
Main Product ◽  
Raw Materials ◽  
Food Product ◽  
Food Products ◽  
Edible Films ◽  
Raw Material ◽  
Added Value ◽  
Palm Wine ◽  
Palm Sugar ◽  
Processing Product

<p>The area of palm sugar plantations in Indonesia is estimated at 61,924 ha, which is spread over 26 provinces. The area of palm sugar plants increased by an average of 2.0% per year with a production growth rate of 1.9% per year. Generally, the main product expected is the neera (which is tapped from spadix). In its development, other parts of the sugar palm plant began to be glimpsed, because it has an impact on increasing the added value of commodities. This paper aims to express the potential of palm sugar as a source of raw materials for processing various products, especially food products. Like just a coconut plant, the sugar palm plant can also be dubbed the tree of life because all parts can be utilized. Neera as the main product, whose production can reach 8-22 liters/tree/day is the raw material for processing sugar. Besides that it can be processed into palm wine and soft drinks. Palm stems (pith parts) can be processed into starch and production can reach 60-70 kg / tree. Sugar palm starch can substitute flour in the processing of biscuits, MP-ASI, noodles and as raw material for edible films. Whereas the fruit can be processed into the kolang kaling and can be further processed into various products. Food product processing technology from palm sugar is available, so it is expected to increase the variety of food products, while improving consumer health and farmers’ incomes.</p><p>Keywords: Sugar palm, potential, processing, product</p><p> </p><p><strong>Abstrak</strong></p><p>Luas areal tanaman aren di Indonesia diperkirakan 61.924 ha yang tersebar pada 26 propinsi. Areal tanaman aren bertambah rata-rata 2,0% dengan laju pertumbuhan produksi 1,9% per tahun. Produk utama yang diharapkan dari aren adalah nira yang disadap dari mayang. Dalam perkembangannya, bagian-bagian lain dari tanaman aren mulai dilirik, karena juga memiliki nilai tambah. Naskah ini mengemukakan potensi tanaman aren sebagai sumber bahan baku berbagai produk, terutama pangan. Seperti halnya kelapa, tanaman aren juga dapat dijuluki sebagai tanaman serbaguna karena semua bagian tanaman dapat dimanfaatkan. Nira sebagai produk utama aren memiliki produktivitas antara 8-22 liter/pohon/hari dan merupakan bahan baku gula cetak, gula cair, dan gula semut. Selain itu, nira aren dapat diolah menjadi palm wine dan minuman ringan. Batang aren (bagian empulur) dapat diolah menjadi pati dengan produktivitas 60-70 kg/pohon. Pati aren dapat mensubstitusi tepung terigu dalam pembuatan biskuit, makanan pelengkap air susu ibu, mie, dan bahan baku edible film. Buah aren umumnya diolah menjadi kolang kaling dan dapat diproses lebih lanjut menjadi berbagai produk. Teknologi pengolahan produk pangan dari aren telah tersedia, yang diharapkan dapat menambah keragaman produk pangan, sekaligus meningkatkan kesehatan konsumen dan pendapatan petani.</p><p>Kata kunci: Aren, potensi, pengolahan, produk</p>

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