Analysis of Nutritional Components, Volatile Properties, and Sensory Attributes of Cynanchi wilfordii Radix: Characterization Study

Lim, Ho Jeong; Kim, Jae Kyeom; Cho, Kye Man; Joo, Ok Soo; Nam, Sang Hae; Lee, Shin Woo; Kim, Hyun Joon; Shin, Eui Cheol

doi:10.3746/jkfn.2015.44.4.564

Cited by 5 publications

(11 citation statements)

References 21 publications

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“…In particular, A. gigas Nakai contained relatively higher glutamic acid compared to Cynanchi wilfordii Radix, 9.78%, as reported by a previous study by our research team (Kim, Kim et al, ). Although high glutamic acid content itself indicates sour taste, it elicits umami taste when combining with sodium, thereby being utilized as a good seasoning (Lim et al, ). Arginine, phenylalanine, leucine, and isoleucine, on the other hand, are known as essential amino acids that contribute to bitter taste (Oh, Lee, Moon, Noh, & Kim, ).…”

Section: Resultsmentioning

confidence: 99%

“…Dried A. gigas Nakai roots were purchased from Sancheong Herb medicinal cooperatives (Gyeongnam, Republic Korea). The sample preparation including drying temperature was referred to the study by Lim et al () with a slight modification. The sample was hot‐air dried at 60°C to remove moisture and then pulverized in 50 mesh.…”

Section: Methodsmentioning

confidence: 99%

“…In particular, A. gigas Nakai contained relatively higher glutamic acid compared to Cynanchi wilfordii Radix, 9.78%, as reported by a previous study by our research team . Although high glutamic acid content itself indicates sour taste, it elicits umami taste when combining with sodium, thereby being utilized as a good seasoning (Lim et al, 2015).…”

Section: Constituent Amino Acidsmentioning

confidence: 99%

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Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics inAngelica gigasNakai roots by thermal processing

Kim

Lee

et al. 2019

J Food Biochem

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This study investigated the changes of physicochemical and flavor characteristics of Angelica gigas Nakai roots during roasting. Glutamic acid and arginine were higher in constituent amino acids. In the taste value, glutamic acid was highest in constituent and free amino acids. Total phenol contents were highest in 0 min and lowest in 3 min. Hundred twenty‐six volatile compounds were detected by GC/MS during roasting. α‐pinene, eudesmol, nonane, and limonene were detected as major volatile compounds. For antioxidant ability, 1,1‐diphenyl‐2‐picrylhydrazyl did not change during roasting, and 2,2′‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulphonic acid showed the highest value in 3 min. Browning intensity showed a slight decrease over time. In Electronic nose, fragrance increased by roasting, and strength, NH3, and H2S decreased significantly. In Electronic tongue, sweetness, bitterness, and umami taste increased by roasting, and this was related to amino acid composition. The results provide basic data on the physicochemical and flavor characteristics of A. gigas Nakai according to the roasting process. Practical applications Angelica gigas Nakai has been known as a medicinal herb in Asian countries and usually consumed in powder, tea, and snacks. In order to produce the powder, tea, or snacks with A. gigas Nakai, thermal treatment is an essential and critical process. Despite that existing studies reported many physiological benefits and functional properties of A. gigas Nakai, studies have rarely discovered how the nutritional properties and volatile compounds of A. gigas Nakai alter when it undergoes thermal treatment. Therefore, this study will be utilized as basic data to optimize the thermal processing conditions (e.g., roasting time) for the production of food products with A. gigas Nakai such as tea and snacks. This study further provides objective chemical measures of sensory profiles of A. gigas Nakai using electronic tongue and electronic nose during the thermal processing.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Constituent Amino Acidsmentioning

confidence: 99%

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Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics inAngelica gigasNakai roots by thermal processing

Kim

Lee

et al. 2019

J Food Biochem

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“…Lim et al. () examined proximates, including minerals, amino acids, and fatty acids, antioxidative activity, and volatile compounds, in C. wilfordii tea, highlighting its potential as a nutrient source. A previous study by our research team confirmed the absence of benzopyrene production at the same roasting time and temperature as that in this study and described changes in nutrients, including amino acids, and antioxidant activities (D. S. Kim, Kim, Seo, & Shin, ).…”

Section: Introductionmentioning

confidence: 99%

“…Although previous studies have extensively investigated the functionalities and physiological effects of C. wilfordii as aforementioned, studies on changes in volatile compounds and tastes upon roasting and the associated sensory characteristics have been rarely investigated for the purpose of extending food industry applications. Lim et al (2015) examined proximates, including minerals, amino acids, and fatty acids, antioxidative activity, and volatile compounds, in C. wilfordii tea, highlighting its potential as a nutrient source. A previous study by our research team confirmed the absence of benzopyrene production at the same roasting time and temperature as that in this study and described changes in nutrients, including amino acids, and antioxidant activities (D. S. Kim, Kim, Seo, & Shin, 2018).…”

Section: Introductionmentioning

confidence: 99%

Thermal Coursed Effect of Comprehensive Changes in the Flavor/Taste of Cynanchi wilfordii

Kim

Lee

Hong

et al. 2019

Journal of Food Science

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This study aims to investigate alterations in volatile compounds and chemical components that may affect the sensory properties of Cynanchi wilfordii roasted at 120 °C and 180 °C for various durations of time (0 to 4 min). For volatile compound profiles, tridecane, tetradecane, and ethyl hexyl ether were detected as major compounds of the sample without roasting. As the roasting temperature increased, the types of volatile compounds increased, whereas the content decreased with an increase in heterocyclic compound generation. The sample roasted at 120 °C for 1 min showed a notably different profile pattern from the other roasted samples. For the sniffing test performed by trained panelists using gas chromatography olfactometry, naphthalene and nonanal, which induce spicy and raw C. wilfordii, respectively, were perceived most intensely throughout all the samples. In the electronic tongue analysis, the sample roasting at 180 °C showed an increased and decreased pattern in umami taste and saltiness, respectively, with increased roasting time. Electronic tongue analysis results showed that the sample roasted at 180 °C for 4 min would have the best sensory preference. Along with the volatile compound profiles, the sample roasted at 120 °C for 1 min had more sourness than the other samples, and would potentially have distinctive sensory characteristics. This study should provide baseline data on variations in the sensory properties and industrial applications of C. wilfordii upon roasting. Practical Application Various applications of food ingredients through changes in sensory characteristics by roasting will provide consumers more options for food selections. Accordingly, this study will be utilized by (1) individuals and food companies who are interested in functional foods, (2) individuals and food industries that seek optimum roasting conditions for proper sensory characteristics of foods, and (3) farmers and crop producers who seek for utilization the applications of Cynanchi wilfordii as a food ingredient.

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Acute and 13-week subchronic toxicity studies of hot-water extract of Cynanchi wilfordii Radix in Sprague-Dawley rats

Han¹,

Kim²,

Nam³

et al. 2019

Toxicol Res.

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Cynanchi wilfordii Radix (CWR) is a herbal medicinal plant that is well-known and used in Asian countries as a health food. In this study, acute and 13-week subchronic oral toxicity studies of hot-water extract of CWR (CWR-WE) were performed in Sprague-Dawley rats. For the acute toxicity study, CWR-WE was administered once orally to five male and five female rats at doses of 800, 2000, and 5000 mg/kg. Mortality, clinical signs, and body weight changes were monitored over 14 days. There were no treatment-related changes in these parameters and the approximate lethal dose of CWR-WE in male and female rats was determined to be > 5000 mg/kg. For the subchronic toxicity study, CWR-WE was administered orally once daily to male and female rats for 13 consecutive weeks at doses of 0 (vehicle control), 500, 1000, and 2000 mg/kg/day (n = 10 rats/ sex/group). There were no toxicologically significant changes with regard to clinical signs, body weight, food consumption, ophthalmology, urinalysis, hematology, clinical chemistry, organ weights, necropsy findings, and histopathological findings. These results suggest that the oral no observed adverse-effect level of CWR-WE is > 2000 mg/kg/day for both sexes, although target organs were not identified. KeywordsCynanchi Wilfordii radix • Acute oral toxicity • Subchronic oral toxicity Abbreviations CWR Cynanchi wilfordii radix CWR-WE Hot-water extract of CWR GLP Good laboratory practice Glu Glucose KHP Korean herbal pharmacopoeia MFDS Ministry of food and drug safety NOAEL No observed adverse-effect level SD Sprague-Dawley WBC White blood cell Toxicological Research

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Analysis of Nutritional Components, Volatile Properties, and Sensory Attributes of Cynanchi wilfordii Radix: Characterization Study

Cited by 5 publications

References 21 publications

Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics inAngelica gigasNakai roots by thermal processing

Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics inAngelica gigasNakai roots by thermal processing

Thermal Coursed Effect of Comprehensive Changes in the Flavor/Taste of Cynanchi wilfordii

Acute and 13-week subchronic toxicity studies of hot-water extract of Cynanchi wilfordii Radix in Sprague-Dawley rats

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