scholarly journals Chemical Profiles of Cultivated Agarwood Induced by Different Techniques

Molecules ◽  
2019 ◽  
Vol 24 (10) ◽  
pp. 1990 ◽  
Author(s):  
Tingting Yan ◽  
Sheng Yang ◽  
Yuan Chen ◽  
Qian Wang ◽  
Gaiyun Li
Keyword(s):  
Fatty Acids ◽  
Aromatic Compounds ◽  
Chemical Constituents ◽  
Aquilaria Sinensis ◽  
Chemical Inducers ◽  
Esi Ms ◽  
Study Results ◽  
Chemical Profiles

Agarwood is the resinous wood produced in some Aquilaria species and is highly valued for wide usages in medicine, incense, and perfume. To protect the threatened Aquilaria species, the cultivation of Aquilaria sinensis and artificial agarwood induction techniques have been effectively established in China. To evaluate the quality of agarwood induced by different techniques, patterns of chemical constituents in artificial agarwood by four methods (wounding using an axe, burning-chisel-drilling, chemical inducer, and biological inoculation) were analyzed and compared by UPLC-ESI-MS/MS and GC-EI-MS in this study. Results of GC-MS gave a panorama of chemical constituents in agarwood, including aromatic compounds, steroids, fatty acids, sesquiterpenoids, and 2-(2-phenlyethyl)-chromones (PECs). Sesquiterpenoids were dominant in agarwood induced by wounding using an axe. PEC comprised over 60% of components in agarwood produced by biological inoculation and chemical inducers. PECs were identified by UPLC-ESI-MS/MS in all artificial agarwood and the relative contents varied in different groups. Tetrahydro-2-(2-phenylethyl)-chromones (THPECs) in wounding by axes induced agarwood were lower while 2-(2-phenylethyl)-chromones (FPECs) were higher than other groups. The results showed that methods used for inducing agarwood formation in Aquilaria sinensis affect the chemical constituents of agarwood.

scholarly journals Productivity and quality of Moina sp. cultivated with various culture medium

2021 ◽  
Vol 20 (2) ◽  
pp. 148-162
Author(s):  
Taufik Shidik Adi Nugroho Shidik ◽  
Julie Ekasari ◽  
Dedi Jusadi ◽  
Mia Setiawati
Keyword(s):  
Fatty Acids ◽  
Organic Material ◽  
Culture Medium ◽  
Unsaturated Fatty Acids ◽  
Protein Quality ◽  
Culture Media ◽  
Mass Scale ◽  
Chlorella Sp ◽  
Study Results

Cultivation of Moina sp is still constrained by its quality, productivity, and sustainability. The alternative solution is the use of cultivation media materials that have high nutritional content and easily available in large quantities to support the quality and productivity of Moina sp. and meet the needs of live feed. The objective of the study was to evaluate the effect of various culture medium on the productivity and nutritional quality of Moina sp.. Five culture media were tested in laboratory scale, i.e. organic ingredient (BO), Chlorella sp. (Ch), Chlorella sp. + organic ingredients (ChBO), biofloc (BF) and biofloc + organic ingredients (BFBO). While in mass scale, four culture media were tested, i.e. Chlorella sp. (Ch), Chlorella sp. + Organic Ingredients (ChBO), Biofloc (BF) and Biofloc + Organic Ingredients (BFBO). The peaks of Moina sp. density in different treatments were achieved in different days. ChBO treatments significantly had higher productivity (P<0.05). The highest protein content was found in Moina sp. cultured with ChBO media, even higher than artemia. Moina sp. cultured with Chlorella sp. (Ch) showed the highest PUFA (Poly Unsaturated Fatty Acids) contents, while the highest MUFA (mono unsaturated fatty acids) contents was obtained from Moina sp. cultured with BFBO media lower than artemia. The study results indicates that different culture media produces different productivity and nutrient quality of Moina sp. The organic material combination of Chlorella sp. + organic material (ChBO) was the best media to improve the productivity and protein quality of Moina sp.    Keywords : Biofloc, Chlorella sp., Moina sp., organic matter, productivity, quality   ABSTRAK   Budidaya Moina sp. masih terkendala pada kualitas, produktivitas dan kestabilan dalam ketersediaannya. Untuk itu diperlukan penggunaan bahan media budidaya yang memiliki kandungan nutrisi tinggi dan mudah didapat dalam jumlah banyak untuk mendukung kualitas dan produktivitas Moina sp. demi memenuhi kebutuhan pakan hidup. Tujuan penelitian yaitu mengevaluasi pengaruh berbagai media budidaya terhadap produktivitas dan kualitas nutrisi Moina sp. Lima media kultur yang diuji dalam penelitian laboratorium yaitu Bahan Organik (BO), Chlorella sp. (Ch), Chlorella sp. + Bahan Organik (ChBO), Bioflok (BF) dan Bioflok + Bahan Organik (BFBO). Sedangkan pada penelitian skala massal diuji empat media kultur yaitu Chlorella sp. (Ch), Chlorella sp. + Bahan Organik (ChBO), Bioflok (BF) dan Bioflok + Bahan Organik (BFBO). Puncak kepadatan Moina sp. pada tiap perlakuan dicapai pada hari yang berbeda. Perlakuan ChBO memiliki produktivitas yang lebih tinggi (P<0,05). Kandungan protein Moina sp. tertinggi ditemukan pada media ChBO dan bahkan lebih tinggi dari pada artemia. Moina sp. yang dibudidayakan dengan Chlorella sp. (Ch), menunjukkan kandungan PUFA tertinggi, sedangkan kandungan MUFA yang tertinggi terdapat pada Moina sp. yang dibudidayakan dengan bahan media BFBO namun masih lebih rendah jika dibandingkan dengan kandungan pada artemia. Hasil penelitian menunjukkan media kultur yang berbeda menghasilkan produktivitas dan kualitas nutrisi moina yang berbeda. Kombinasi bahan organik Chlorella + bahan organik (ChBO) merupakan media terbaik dibandingkan dengan perlakuan lainnya untuk meningkatkan produktivitas dan kualitas nutrisi terutama protein Moina sp.   Kata kunci : Bioflok, Chlorella sp., Moina sp., bahan organik, produktivitas, kualitas

scholarly journals Chemical Constituents and Anti-Inflammatory Effect of Incense Smoke from Agarwood Determined by GC-MS

2020 ◽  
Vol 2020 ◽  
pp. 1-19
Author(s):  
De-Qian Peng ◽  
Zhang-Xin Yu ◽  
Can-Hong Wang ◽  
Bao Gong ◽  
Yang-Yang Liu ◽  
...  
Keyword(s):  
Aromatic Compounds ◽  
Chemical Constituents ◽  
Chemical Components ◽  
Low Molecular Weight ◽  
Aquilaria Sinensis ◽  
Tnf Α ◽  
Pleasant Odor ◽  
Anti Inflammatory ◽  
Whole Tree ◽  
Inflammatory Effect

Agarwood is generally used to make incense sticks in China and Southeast Asia. It emits smoke with a pleasant odor when burned. There are few reports on the chemical components of smoke generated by burning or heating agarwood. The agarwoods were produced by the whole-tree agarwood-inducing technique (AWIT), agarwood induced by axe wounds (AAW), burning-chisel-drilling agarwood (BCDA), wood of Aquilaria sinensis trees (AS), respectively. Herein, we used GC-MS to analyze the chemical constituents of incense smoke generated from AWIT, AAW, BCDA, AS, and the extracts of sticks from agarwood produced by the whole-tree agarwood-inducing technique (EAWIT), and 484 compounds were identified. A total of 61 chemical constituents were shared among AWIT, AAW, and BCDA. The experimental data showed that aromatic compounds were the main chemical constituents in agarwood smoke and that some chromone derivatives could be cracked into low-molecular-weight aromatic compounds (LACs) at high temperature. Furthermore, agarwood incense smoke showed anti-inflammatory activities by inhibiting lipopolysaccharide- (LPS-) induced TNF-α and IL-1α release in RAW264.7 cells.

scholarly journals Chemical Profiles of Incense Smoke Ingredients from Agarwood by Headspace Gas Chromatography-Tandem Mass Spectrometry

Molecules ◽  
2018 ◽  
Vol 23 (11) ◽  
pp. 2969 ◽  
Author(s):  
Wen-Yi Kao ◽  
Chien-Yun Hsiang ◽  
Shih-Ching Ho ◽  
Tin-Yun Ho ◽  
Kung-Ta Lee
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Chemical Constituents ◽  
Gas Chromatography Mass Spectrometry ◽  
Chromone Derivatives ◽  
Chromatography Tandem Mass Spectrometry ◽  
Headspace Gas ◽  
Chemical Profiles ◽  
Assess Quality

Agarwood, the resinous wood in the heartwood of Aquilaria trees, has been used as incense in traditional Chinese medicine for its sedative, aphrodisiac, carminative, and anti-emetic effects. Grading of agarwood is usually based on its physical properties. Therefore, it is important to develop analytic methods for judgment and grading of agarwood. Here, we created a headspace (HS) preheating system that is combined with gas chromatography-mass spectrometry (HS GC-MS) to analyze the chemical constituents in the incense smoke produced by agarwood. Incense smoke generated in the HS preheating system was injected directly to GC-MS for analysis. A total of 40 compounds were identified in the incense smoke produced by Kynam agarwood, the best agarwood in the world. About half of the compounds are aromatics and sesquiterpenes. By analyzing chemical constituents in the incense smoke produced by Vietnamese, Lao, and Cambodian varieties of agarwood, we found that butyl hexadecanoate, butyl octadecanoate, bis(2-ethylhexyl) 1,2-benzenedicarboxylate, and squalene were common in the aforementioned four varieties of agarwoods. 2-(2-Phenylethyl) chromone derivatives were identified only in the incense smoke produced by Kynam agarwood, and were the major ingredient (27.23%) in the same. In conclusion, this is the first study that analyzes chemical profiles of incense smoke produced by agarwood using HS GC-MS. Our data showed that 2-(2-phenylethyl) chromone derivatives could be used to assess quality of agarwoods. Moreover, HS GC/MS may be a useful tool for grading quality of agarwood.

scholarly journals Effect of harvest at different times of day on the physical and chemical characteristics of vegetable-type soybean

2012 ◽  
Vol 32 (2) ◽  
pp. 351-356 ◽  
Author(s):  
Andréia Cristina Santana ◽  
Mercedes Concórdia Carrão-Panizzi ◽  
José Marcos Gontijo Mandarino ◽  
Rodrigo Santos Leite ◽  
Josemeyre Bonifácio da Silva ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Phytic Acid ◽  
Chemical Constituents ◽  
Chemical Characteristics ◽  
Phytic Acid Content ◽  
Lower Protein ◽  
Physical And Chemical ◽  
Lower Protein Content

The objective of this study was to evaluate the effect of harvest at different times of day on the chemical and physical characteristics of vegetable-type soybean BRS 267 cultivar, harvested at the R6 stage (seed development) and to compare it with that on the grains harvested at the R8 stage (maturation). The pods of the BRS 267 cultivar were harvested at the R6 stage (at 8:00 AM, 12:00 AM, and 6:00 PM), the color parameters were evaluated, and the grains were analyzed for chemical composition, activity inhibitor trypsin, phytic acid content, starch, sugars, fatty acids, and isoflavones. No differences were observed among the different harvest times in terms of the chemical constituents of vegetable-type soybean BRS 267 cultivar harvested at the R6 stage. Isoflavones content did not change with different harvest times, and the aglycone forms (daidzein, glycitein, and genistein) were found in smaller quantities at the R6 stage compared to the R8 stage. The color of the pods of soybean BRS 267 cultivar, harvested at the R6 stage did not change with different harvest times. The grains harvested at the R6 stage had lower protein content, phytic acid, and sucrose and higher levels of lipids, carbohydrates, starch, glucose, fructose, stachyose, and linolenic acids than those collected at the R8 stage. The different times of harvest did not affect the quality of the vegetable-type soybean BRS 267 cultivar harvested at stage R6. Nevertheless, it is recommended to harvest in the morning, when the temperature is milder, like other vegetables, to facilitate and optimize its marketing and in natura consumption.

Studies on the chemical constituents and anti-inflammatory activities from Aquilaria sinensis

Planta Medica ◽  
2014 ◽  
Vol 80 (16) ◽  
Author(s):  
JJ Chen ◽  
TP Cheng ◽  
LC Hung ◽  
KL Liu ◽  
SL Fu ◽  
...  
Keyword(s):  
Chemical Constituents ◽  
Aquilaria Sinensis ◽  
Anti Inflammatory

Penatalaksanaan IMD pada Ibu Postpartum Sectio Caesarea Mempengaruhi Status Gizi dan Kecepatan Produksi ASI

2020 ◽  
Vol 2 (2) ◽  
pp. 112-120
Author(s):  
Nursari Abdul Syukur ◽  
Susi Purwanti
Keyword(s):  
Breast Milk ◽  
Nutritional Status ◽  
Milk Production ◽  
Quantitative Research ◽  
Milk Protein ◽  
Sectio Caesarea ◽  
Control Group ◽  
P Value ◽  
Study Results

Many mothers who give birth to Sectio Caesarea (SC) do not Initiate Early Breastfeeding (IMD), which fails exclusive breastfeeding. This study aimed to determine the effect of IMD management in postpartum SC mothers on nutritional status, speed of milk production, and quality of breast milk protein. Method: quantitative research with quasi approach experiment. The research design used was a pre-post-test control non-equivalent control group. A sampling of this study used the Consecutive method sampling with a sample of 20 mothers who gave birth by cesarean section (SC). Hypothesis testing uses the independent t-test and the Mann-Whitney test. The study results showed an influence on the management of IMD in postpartum SC mothers on the speed of ASI production (p-value=0.004) and nutritional status (p-value=0.028). There was no effect of IMD management on postpartum SC mothers on the quality of breast milk protein (p-value = 0.543). This study recommends that the hospital implement an IMD promotion program before the abdominal wall is closed as a form of intervention to increase milk production and maternal nutritional status

INFLUENCE OF FORCED CONVECTION IN LIQUID INSIDE THE TIN ON DURATION OF STERILIZATION IN THE COURSE OF FISH PROCESSING

2017 ◽  
pp. 137-144
Author(s):  
Gennadiy Valentinovich Alexeev ◽  
Elena Igorevna Verboloz
Keyword(s):  
High Temperature ◽  
Liquid Phase ◽  
Forced Convection ◽  
Thermal Process ◽  
Processing Time ◽  
Fish Processing ◽  
Study Results ◽  
Equipment Modernization ◽  
Bottom To Top

The article focuses on the process of intensive mixing of liquid phase in the tin during high-temperature sterilization, i.e. sterilization when temperature of the heat carrier reaches 150-160°C. It has been stated that for intensification of the thermal process during sterilization of tinned fish with liquid filling it is preferable to turn a tin from bottom to top. This operation helps to increase the driving power of the process and to shorten warming time. Besides, high-temperature sterilization carried out according to experimental modes, where the number of tin turnovers is calculated, greatly shortens processing time and improves quality of the product. In this case there is no superheating, all tins are evenly heated. The study results will contribute to equipment modernization and to preserving valuable food qualities.

Would you be more satisfied with your life if you travel more frequently?

2020 ◽  
Author(s):  
Chun-Chu Chen ◽  
Sui-Wen (Sharon) Zou ◽  
James F. Petrick
Keyword(s):  
Quality Of Life ◽  
Relevant Information ◽  
Life Domain ◽  
Travel And Tourism ◽  
Study Results ◽  
Personal Importance

This research intends to examine whether frequent travelers are more satisfied with their life as well as why these individuals travel more frequently than others. Derived from a sample of 500 Taiwanese respondents, the study results show that respondents attaching personal importance to tourism are more likely to gather travel-relevant information, resulting in more frequent travels. It is also found that frequent travelers are more satisfied with their life. These findings suggest that travel and tourism can be an important life domain affecting how people evaluate their overall quality of life.

Effects of Saccharomyces Cerevisiae Strains on Chemical Profiles of Cabernet Sauvignon Wines: Based on the Combined Results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS

2018 ◽  
Vol 18 (2) ◽  
pp. 115-131
Author(s):  
Liang Heng-Yu ◽  
Su Ning ◽  
Guo Kun ◽  
Wang Yuan ◽  
Yang De-Yu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Principal Component ◽  
Grape Juice ◽  
Pilot Scale ◽  
Ethyl Esters ◽  
Cabernet Sauvignon ◽  
Esi Ms ◽  
H Nmr ◽  
Chemical Profiles ◽  
Indigenous Yeasts

Five Saccharomyces cerevisiae strains (Chinese indigenous yeasts SC5, WC5, SC8, CC17 and commercial starter F15) were inoculated into Cabernet sauvignon grape must and fermented at pilot scale. For the first time, combination of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS metabonomic profiling techniques was performed to analyze the global chemical fingerprints of sampled wines at the end of alcoholic and malolactic fermentation respectively, then 13 non-volatile flavor compounds, 52 volatile organic aromas and 43 polyphenolic molecules were identified and determined correspondently. All principal component analysis (PCA) of two fermentation stages based on the analytical results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS divided these strains into three clusters: (1) SC5 and SC8, (2) WC5 and F15 and (3) CC17. The wine fermented by indigenous yeast, CC17, showed a very unique chemical profile, such as low pH and high color intensity, reduced amino acids (including proline) and the lowest total higher alcohols levels, most of the fixed acids, glycerol, ethyl esters and anthocyanins concentrations. The statistical results indicate that CC17 strain possesses very special anabolism and catabolism abilities on such substances in grape juice and has potentiality to produce characteristic wines with high qualities.

Lipid Profile of Pig Tissues Contrasting in Meat Production

2019 ◽  
Vol 09 ◽  
Author(s):  
Vitaly A. Bekenev ◽  
Anatoly A. Arishin ◽  
Sergei N. Mager ◽  
Izolda V. Bolshakova ◽  
Natalia L. Tretyakova ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acids ◽  
Linoleic Acid ◽  
Live Weight ◽  
Blood Lipid ◽  
Meat Production ◽  
Thoracic Vertebrae ◽  
Organoleptic Properties ◽  
Biochemical Characteristics

Background: Studies were carried out on two breeds of pigs - Pietrain (P), and Kemerovo (K), contrasting in composition of carcasses, and their hybrids. Objective: The purpose of this work was to establish the characteristics of the composition of lipids of intramuscular fat (IMF), back fat and serum, organoleptic qualities in animals of these breeds. Methods: Animals of 10 individuals in each group were fed on a standard feed and slaughtered with a live weight of 95-100 kg. The quality of carcasses, the biochemical characteristics of blood, the composition of fatty acids and cholesterol in meat and fat, and blood lipid peroxidation were determined. Results: Thickness on the back fat (BF) at the level of 6-7 thoracic vertebrae with a live weight of 100 kg was 35.8 ± 1.65 mm in pigs of breed K, in hybrids - 27.6 ± 1.06, and in breed P - 19, 6 ± 1.43 mm. IMF in pigs of breed K was almost 4.5 times greater than that of breed P. IMF K breed contained 2 times less cholesterol than in P (2.34 vs. 4.68%). In the IMF, K was 2 times less polyunsaturated fatty acids (PUFA), than P, 7.82 and 15.22%, linoleic acid, 6.74% and 12.42% respectively (p &lt;0.005).The organoleptic properties of meat and salted back fat were significantly higher in breed K (P = 0.05). Conclusion: The data obtained allow us to establish priorities in the use of products of specific breeds of pigs, depending on medical requirements.

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