No abstract

No abstract

This study was performed to investigate the potential use of Saussurea lappa C.B. Clarke as a source of anti-oxidant agents. Various solvent fractionates from S. lappa C.B. Clarke roots were investigated for their anti-oxidative effectiveness. The contents of total phenolics and flavonoids were determined by the Folin-Ciocalteu’s colorimetric and the aluminum nitrate method, respectively. Total phenolic and flavonoid contents of n-butanol soluble fractionates from S. lappa C.B. Clarke, 44.43 μg gallic acid equilibrium (GAE)/g extract and 92.15 μg quercetin equilibrium (QE)/g extract, respectively, were higher than those of other solvent fractionates. The n-butanol soluble fractionates of S. lappa C.B. Clarke (1,000 ppm) showed the strongest inhibitory potential on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and reducing power at 92.98% and 0.38, respectively. Thus, our data shows that the S. lappa C.B. Clarke plant may help prevent antioxidative stress.

The aroma constituents of Chrysanthemum indicum L. were separated by the hydro distillation extraction method using a Clevenger-type apparatus, and were analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of Chrysanthemum indicum L. flower oil was 2.0% (w/w) and the color was light golden yellow. Sixty-three volatile flavor components, which make up 89.28% of the total aroma composition of the flower oil, were tentatively characterized. This essential oil contained 35 hydrocarbons (48.75%), 12 alcohols (19.92%), 6 ketones (15.31%), 3 esters (4.61%), 5 aldehydes (0.43%), 1 oxide (0.22%), and 1 miscellaneous component (0.04%). α-Pinene (14.63%), 1,8-cineol (10.71%) and chrysanthenone (10.01%) were the predominant volatile components in Chrysanthemum indicum L., an aromatic medicinal herbaceous plant.

The flavor stability of dry whole milk packed with air, nitrogen, or a mixture of 92% nitrogen and 8% hydrogen (NH) in gas-impermeable pouches containing palladium as a catalyst was evaluated by measuring headspace volatile, oxygen, carbon dioxide contents using gas chromatography, brown color formation by reflective spectroscopy, and sensory scores. The headspace volatile and carbon dioxide contents of the dry whole milks packed with air or nitrogen were significantly higher (P ~0.05) than the samples packed with NH. Brown color formation and sensory scores of products packed with air were significantly different (P ~0.05) from the samples packed with 92% nitrogen and 8% hydrogen. The flavor stability of dry whole milk could be increased by packaging the products with NH in pouches containing palladium.