• Title/Summary/Keyword: volatile component

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Evaluation of Nigella sativa Seed Constituents for Their in vivo Toxicity in Mice

  • EI-Hadiyah, T.M.;Raza, M.;Mohammed, O.Y.;Abdallah, A.A.
    • Natural Product Sciences
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    • v.9 no.1
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    • pp.22-27
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    • 2003
  • This study was designed to investigate the effects of main constituents of Nigella sativa (NS) seed on the survival and CNS responses in experimental animals. The toxicological investigations were conducted for the determination of median lethal doses $(LD_{50})$ of NS seed constituents [i.e. aqueous extract (AE), fixed oil (FO), volatile oil (VO)] and main components of its VO [i.e. thymoquinone (TQ), ${\alpha}-pinene$ (AP) and p-cymene (PC)]. A part of this study includes evaluation NS constituents in the induction of minimal neurological deficit (MND) as a parameter for neurotoxicity using chimney test. In this study, the i.p. $LD_{50}$ values of AE, FO, VO, TQ (suspended In 0.5%CMC), TQ (dissolved in corn oil), AP and PC, were 3020, 3371, 1853, 616.6, 90.3, 1726 and 1523 mg/kg, respectively. All the NS constituents can be considered moderately toxic ($LD_{50}$ ranged from 616.6 to 3371 mg/kg), except the oily solution of TQ, which was very toxic ($LD_{50}$ was 90.3 mg/kg). It appeared that the toxicity of the whole VO is mainly due to its content of TQ and to some extent PC. All the NS constituents induced different degrees of MND at certain dose levels. The median neurotoxic (or sedating) doses $(TD_{50})$ of AE, FO, VO, TQ (suspended in CMC) and AP and PC, were 950, 1403, 306, 88.1, >173 and 368 mg/kg, respectively. TQ was the most potent component in inducing MND, whereas the FO and AE were the least. Neurotoxicity induced by the VO in the chimney test may refer basically to its contents of TQ and to some extent PC and AP.

Quality Characteristics of Cheongsoo Grape Wine by Freeze Concentration Fermented with Different Yeasts (효모의 종류를 달리하여 제조한 동결 농축 청수 와인의 품질 특성)

  • Park, Hyejin;Park, Eui Kwang;Choi, Sungyeol;Shin, Hyerim;Kim, Min-Ja;Park, Jung-Mi
    • The Korean Journal of Food And Nutrition
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    • v.33 no.5
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    • pp.512-523
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    • 2020
  • The objective of this study was to investigate the quality characteristics of Cheongsoo wine using freeze concentration fermented with 5 kinds of yeast strains (Saccharomyces cerevisiae EJ18, EJ30, HK22, HK32 and Fermivin). We compared the characteristics, volatile flavor component and physiological activity of 5 wines. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content and the alcohol content of freeze-cententrated Cheongsoo wines ranged between 15.0~15.8%. The pH of wines ranged from 2.92 to 2.94 and the total acidity and soluble solid of wines ranged from 12.40~13.27. °Brix. The major organic acid in the wines was tartaric acid (4.49~5.11 mg/mL) and malic acid (7.00~7.97 mg/mL). It contains higher functional compounds in wine fermented with yeast (EJ18, EJ30, HK22, HK32) than wine fermented with fermivin. α-glucosidase and tyrosinase inhibitory activity had the highest values (78.87% and 62.25%) in wine fermented with HK22 and EJ18 yeast, respectively. 16 volatile flavor compounds (alcohols, esters, ketones, acids, and others) were detected in the Cheongsoo wines by freeze concentration. These results provide useful information that the quality characteristics of wine developed by the freeze-concentration method using grapes cultivated in Korea.

Analysis of Volatile Compounds and Enantiomeric Separation of Chiral Compounds of Dried Sancho (Zanthoxylum schinifolium Siebold & Zucc)

  • Seo, Hye-Young;Shim, Sung-Lye;Ryu, Keun-Young;Jung, Min-Seok;Hwang, In-Min;Shin, Dong-Bin;Kwon, Joong-Ho;Schreier, Peter;Kim, Kyong-Su
    • Food Science and Biotechnology
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    • v.18 no.1
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    • pp.18-24
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    • 2009
  • The volatile compounds of dried sancho (Zanthoxylum schinifolium), an aromatic plant were extracted by simultaneous distillation and extraction (SDE) method and identified by gas chromatograph-mass spectrometry (GC-MS). Selected chiral constituents of sancho oil were characterized by enantiodifferentiation using multidimensional gas chromatograph (MDGC)-MS. A total of 57 compounds were identified and quantified, and the major compounds were identified estragole, nonanoic acid, octanoic acid, $\beta$-phellandrenene, and limonene. Among them, estragol (63.9%) was found as the predominantly abundant component of sancho. $\alpha$-pinene and nerolidol, and $\beta$-pinene and linalool were determined to be enantiomerically pure (100%) for their (S)-form and (R)-form, respectively. The enantiomeric composition of limonene in sancho revealed 83.9% purity for the (S)-enantiomer, whereas (E)- and (Z)-rose oxides showed mixtures of both enantiomers. The enantiomeric excess (%) for citronellal was 22.6% with the (R)-enantiomer as major enantiomer. The enantiomeric composition of these compounds can be used as parameter for authenticity control of sancho.

Determination of Quality Index Components in High-Acidity Cider Vinegar Produced by Two-Stage Fermentation (2단계 발효로 제조된 고산도 사과식초의 품질지표성분 설정)

  • Jo, Yunhee;Park, Yunji;Lee, Hyun-Gyu;Lee, Hye-Jin;Jeong, Yong-Jin;Yeo, Soo-Hwan;Kwon, Joong-Ho
    • Korean Journal of Food Science and Technology
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    • v.47 no.4
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    • pp.431-437
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    • 2015
  • In this study, high-acidity cider vinegar (HACV) was produced by alcoholic and acetic acid fermentation of apple concentrate without any nutrients and then the optimum alcohol concentration was determined through a qualitative study. HACV was fermented with different initial alcohol concentrations (6-9%) during the process of acetic acid fermentation. The highest content of reducing sugar, organic acids, and free amino acids was observed at 6% of initial alcohol concentration. Approximately 20 types of volatile compounds were identified by solid-phase microextraction (SPME) and GC-MS. The total volatile content was the highest at 6% of initial alcohol concentration, and the acid content was the lowest at 9% of the initial alcohol concentration. The HACV produced by a two-stage fermentation process was qualitatively better than commercial HACV presenting the highest value at 6% of initial alcohol concentration. Malic acid, aspartic acid, and hexyl acetate were selected as quality index components of HACV production by two-stage fermentation on the basis of correlation between their physicochemical properties and the sensory attributes of HACV.

Volatile Flavor Components In a Mixed Tea of Pueraria Radix and Green Tea (녹차와 갈근을 혼합한 차의 휘발성 향기성분)

  • Jeon, Ju-Yeon;Choi, Sung-Hee
    • Journal of Life Science
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    • v.20 no.3
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    • pp.350-355
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    • 2010
  • This study was carried out in order to characterize the flavor of Pueraria radix-green tea. To make a new tea with good flavor and functional properties, Pueraria radix was mixed with green tea. Volatile flavor compounds of Pueraria radix-green tea were extracted by simultaneous distillations and extraction methods using a Likens and Nickerson's extraction apparatus. The concentrated extract was analyzed and identified by GC and GC-MS. Forty-nine compounds including $\beta$-selinene, $\beta$-caryophyllene, hexanal and nonanal were isolated and identified from Pueraria radix. Sixty-four compounds including nerolidol, linalool, linalool oxide and phenylethyl alcohol were isolated and identified from green tea. Eighty-two compounds including linalool, $\delta$-cadinene, limonene, $\beta$-caryophyllene and $\beta$-ionone were isolated and identified from Pueraria radix-green tea.

Effects of Cooking and Drying Methods on the Quality of Shrimp (새우의 품질에 미치는 가열 및 건조방법의 영향)

  • Kim, Hyun-Ku;Jo, Kil-Suk;Shin, Hyo-Sun
    • Applied Biological Chemistry
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    • v.32 no.3
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    • pp.286-294
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    • 1989
  • Effects of cooking and drying methods on the quality of shrimp, Metapenaeus joyneri, were investigated. The cholesterol content of fresh shrimp was 81.4mg/100g of dry basis. It was $5{\sim}28%$ less in freeze dried shrimps as compared to hot air dried shrimps. The volatile basic nitrogen and trimethylamine contents of hot air dried shrimp was higher than those of freeze dried one, but total viable count of freeze dried shrimp was lower than that of hot air dried one. The color of cooked-shrimps was much brighter than uncooked-fresh shrimp. Freeze dried shrimp was lighter than hot air dried one. Total color difference $({\Delta}E)$, however, was opposite to its lightness. The mineral component of fresh shrimp was composed of calcium predominantly, followed by potassium and sodium, which were 96% of the total mineral contents. Cooking and drying methods did not affect the mineral content.

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Profiling Patterns of Volatile Organic Compounds in Intact, Senescent, and Litter Red Pine (Pinus densiflora Sieb. et Zucc.) Needles in Winter

  • CHOI, Won-Sil;YANG, Seung-Ok;LEE, Ji-Hyun;CHOI, Eun-Ji;KIM, Yun-Hee;YANG, Jiyoon;PARK, Mi-Jin
    • Journal of the Korean Wood Science and Technology
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    • v.48 no.5
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    • pp.591-607
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    • 2020
  • This study was aimed to investigate the changes of chemical composition of the volatile organic compounds (VOCs) emitted from red pine needles in the process of needle abscission or senescence. The VOCs in intact, senescent, and litter red pine needle samples were analyzed by headspace-solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC/MS). And then, multivariate statistical interpretation of the processed data sets was conducted to investigate similarities and dissimilarities of the needle samples. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to investigate the dataset structure and discrimination between samples, respectively. From the data preview, the levels of major components of VOCs from needles were not significantly different between needle samples. By PCA investigation, the data reduction according to classification based on the chlorophyll a / chlorophyll b (Ca/Cb) ratio were found to be ideal for differentiating intact, senescent, and litter needles. The following OPLS-DA taking Ca/Cb ratio as y-variables showed that needle samples were well grouped on score plot and had the significant discriminant compounds, respectively. Several compounds had significantly correlated with Ca/Cb ratio in a bivariate correlation analysis. Notably, the litter needles had a higher content of oxidized compounds than the intact needles. In summary, we found that chemical compositions of VOCs between intact, senescent, and litter needles are different each other and several compounds reflect characteristic of needle.

Occurrence and distribution of indoor volatile organic compounds in residential spaces by sampling methods (시료채취 방식에 따른 주거 공간 내 휘발성유기화합물 발생 특성 평가)

  • Lee, Suyeon;Kim, Daekeun
    • Journal of odor and indoor environment
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    • v.17 no.4
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    • pp.362-371
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    • 2018
  • Indoor Volatile organic compounds (VOCs) are classified as known or possible toxicants and odorants. This study characterized VOC levels in 11 homes in an area in the capital of Seoul by using two different methods of VOCs sampling, which are the active sampling using a thermal sorption tube and the passive sampling using a diffusion sampler. When using the active sampling method, the total target VOC concentration ranged from 41.7 to $420.7{\mu}g/m^3$ (mean $230.4{\mu}g/m^3$ ; median $221.8{\mu}g/m^3$) during winter and 21.3 to $1,431.9{\mu}g/m^3$ (mean $340.1{\mu}g/m^3$; median $175.4{\mu}g/m^3$) during summer. When using the passive method, 29.6 to $257.5{\mu}g/m^3$ (mean $81.8{\mu}g/m^3$; median $49.4{\mu}g/m^3$) during winter and 1.2 to $5,131.1{\mu}g/m^3$ (mean $1,758.8{\mu}g/m^3$; median $1,375.1{\mu}g/m^3$) during summer. Forty-nine VOCs were quantified and toluene showed the highest concentration regardless of the season and the sampling method studied. The distribution of VOCs was relatively varied by using the active method. However, it showed a low correlation with indoor environmental factors such as room temperature, humidity and ventilation time. The correlation between indoor environmental factors and VOCs were relatively high in the passive method. In particular, these characteristics were confirmed by principal component analysis.

Physicochemical effects of different processing temperatures on 5-hydroxymethyl-2-furaldehyde and the volatile flavor of domestic honey

  • Suk-Ho, Choi;Myoung Soo, Nam
    • Korean Journal of Agricultural Science
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    • v.48 no.4
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    • pp.899-910
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    • 2021
  • This study was performed to suggest concentration methods leading to the production ofhoney with an excellent flavor by examining the effects of the concentration temperature and method on changes in 5-hydroxymethyl-2-furaldehyde (5-HMF) levels and the flavor components of honey. The 5-HMF contents of honey samples concentrated in a tray concentrator at 45, 50, 60, and 70℃ were 2.1, 2.3, 2.5, and 3.1 mg·kg-1, respectively, demonstrating that the 5-HMF contents increased as the concentration temperatures were increased. The honey vacuum-concentrated at 70℃ showed a higher 5-HMF content than that at 60℃, similar to the tray-concentrated honey at different temperatures. The main and other minor flavor components of the honey were volatilized and significantly reduced after vacuum concentration. In the tray concentration, all of the honey samples concentrated at 40, 50, 60, and 70℃ showed flavor component patterns similar to each other, and most of the main and other minor flavor components in the honey were volatilized and significantly reduced after tray concentration. As such, most of the main and other minor flavor components of the honey were mostly removed at 70℃ after both the vacuum concentration and tray concentration processes. The effects of the concentration method and temperature on the viscosity, 5-HMF level, and flavor components of the honey were found to be significant in this study. Given that the components of honey were shown to undergo significant physicochemical changes depending on the concentration method used and temperature during laboratory-scale production, the concentration methods devised in this study can be applied industrially.

Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods

  • Sylvia Indriani;Nattanan Srisakultiew;Papungkorn Sangsawad;Pramote Paengkoum;Jaksuma Pongsetkul
    • Food Science of Animal Resources
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    • v.44 no.3
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    • pp.662-683
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    • 2024
  • Thai-Native×Anglo-Nubian goat meat cooked by grilling (GR), sous vide (SV), and microwave (MW), was compared to fresh meat (Raw) in terms of flavor development. Non-volatile [i.e., free amino acids, nucleotide-related compounds, taste active values (TAVs) and umami equivalency, sugars, lipid oxidation, Maillard reaction products] and volatile compounds, were investigated. Notably, inosine monophosphate and Glu/Gln were the major compounds contributing to umami taste, as indicated by the highest TAVs in all samples. Raw had higher TAVs than cooked ones, indicating that heat-cooking removes these desirable flavor and taste compounds. This could be proportionally associated with the increase in aldehyde, ketone, and nitrogen-containing volatiles in all cooked samples. GR showed the highest thiobarbituric acid reactive substances (1.46 mg malonaldehyde/kg sample) and browning intensity (0.73), indicating the greatest lipid oxidation and Maillard reaction due to the higher temperature among all cooked samples (p<0.05). In contrast, SV and Raw exhibited similar profiles, indicating that low cooking temperatures preserved natural goat meat flavor, particularly the goaty odor. The principal component analysis biplot linked volatiles and non-volatiles dominant for each cooked sample to their unique flavor and taste. Therefore, these findings shed light on cooking method selection based on desirable flavor and preferences.