Characterization of seed oils of dragonhead (Dracocephalum moldavica L.) and catnip (Nepeta cataria var. citriodora Balb.)

Domokos, J.; Perédi, J.; Halasz-Zelnik, K.

doi:10.1016/0926-6690(94)90081-7

Cited by 20 publications

(11 citation statements)

References 3 publications

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“…Moldavian dragonhead is a good source of proteins, lipids, and fiber. Its oil is rich in unsaturated fatty acids (about 90%), principally the linolenic and linoleic acids (about 60% and 20%, respectively) (Domokos, Peredi, & Halasz-Zelnik, 1994). Moreover, the extracts and oil from Moldavian dragonhead are widely used in the food industry (Dmitruk & Weryszko-Chmielewska, 2010;Yousefzadeh et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of Moldavian dragonhead (Dracocephalum moldavicaL.) leaves on the baking properties of wheat flour and quality of bread

Dziki

Cacak-Pietrzak

Gawlik‐Dziki

et al. 2019

CyTA - Journal of Food

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The dried and powdered leaves of Moldavian dragonhead (Dracocephalum moldavica L.) (0, 1, 3, 4, and 5 g/100 g of wheat flour) were added to the wheat flour to make bread. Farinograph properties of dough were studied, and the properties of enriched bread were evaluated. According to the results, Moldavian dragonhead leaves increased water absorption by the flour but decreased the volume of bread and crumb lightness. The enriched breads were characterized by a higher value of crumb hardness than that of control bread. The total phenolics content linearly increased with the percentage increase in the addition of dragonhead leaves from 4.8 to 10.1 mg GAE/g dry mass. As a result, the antioxidant activity of bread increased. Sensory evaluation revealed that the wheat bread can be supplemented with Moldavian dragonhead leaves up to 3 g/100 g wheat flour addition of dragonhead leaves with good consumer acceptability.Efecto de las hojas de dracocephalum (Dracocephalum moldavica L.) en las propiedades del horneado de harina de trigo y en la calidad del pan RESUMEN En el presente estudio se agregaron hojas secas y en polvo de dracocephalum (Dracocephalum moldavica L.) (0, 1, 3, 4 y 5 g/100 g de harina de trigo) a la harina de trigo para elaborar pan. Posteriormente, se estudiaron las propiedades del farinógrafo de la masa y se evaluaron las propiedades del pan enriquecido. Los resultados mostraron que las hojas del dracocephalum provocan que la harina absorba mayor cantidad de agua, a la vez que el volumen del pan y la ligereza de la miga disminuyen. Los panes enriquecidos se caracterizan por tener un valor de dureza de miga más elevado que el del pan de control. El contenido total de fenólicos se incrementó linealmente de 4.8 a 10.1 mg GAE/g de masa seca a medida que aumentó el porcentaje de hojas de dracocephalum adicionado. Como resultado, se elevó la actividad antioxidante del pan. A partir de la evaluación sensorial se constató que es posible complementar el pan de trigo con una proporción de hojas de dracocephalum de hasta 3 g/100 g de harina de trigo, obteniendo buena aceptación por parte del consumidor. ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Effect of Moldavian dragonhead (Dracocephalum moldavicaL.) leaves on the baking properties of wheat flour and quality of bread

Dziki

Cacak-Pietrzak

Gawlik‐Dziki

et al. 2019

CyTA - Journal of Food

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“…D. moldavica contains 25-30% oil and 59-68% of it is 18:3 [9,12,13]. The oil content of P. frutescens is 35-45%, and contains 50-64% of 18:3 [9][10][11] It is known that x-3 fatty acids are synthesized from x-6 fatty acid precursor membrane lipids in plastids and the ER by x-3 desaturases [14].…”

Section: Introductionmentioning

confidence: 99%

“…Palmitic acid (16:0), oleic acid (18:1), linoleic acid (18:2), and linolenic acid (18:3) predominate. In this study we used soybean (G. max) as a moderate linolenic acid producer and three different high linolenic acid producers: flax (Linum usitatissimum) which has a high content of linolenic acid in the triacylglycerol (TAG), normally more than 45% of the total fatty acid content [6][7][8], Perilla frutescens oil contains 50-64% of 18:3 [9][10][11], and Dracocephalum moldavica contains 59-68% 18:3 [9,12,13].…”

Section: Introductionmentioning

confidence: 99%

Characteristics of High α‐Linolenic Acid Accumulation in Seed Oils

Rao

Abdelreheem

Bhella

et al. 2008

Lipids

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Modern diets are often deficient in omega-3 fatty acids and additional dietary sources of omega-3 fatty acids are useful. In order to investigate the molecular basis of the high accumulation of the omega-3 fatty acid, alpha-linolenic acid (18:3), in three different plants, flax (Linum usitatissimum), Dracocephalum moldavica, and Perilla frutescens omega-3 desaturase activity, transcript levels, and 18:3 in-vivo synthesis were examined. The 18:3 content was found to be higher at the later developmental stage of D. moldavica (68%) compared with P. frutescens (59%) and flax (45%) cotyledons. The 18:3 and 18:2 contents in both PC and TAG were determined during various stages of seed development for all three plants in addition to soybean (Glycine max). Northern blot analysis data of three different stages of D. moldavica, flax, and P. frutescens compared with moderately low 18:3 producers, soybean (Glycine max), and Arabidopsis thaliana and Brassica napus, (8-10% 18:3) at a stage of zygotic embryo development of high triglyceride synthesis showed that omega-3 desaturase mRNA levels were higher in all three high 18:3 producers, flax, D. moldavica and P. frutescens. This indicates that the high level of alpha-linolenic acid in TAG may be largely controlled by the level of omega-3 desaturase gene expression. However, the PC versus TAG fatty acid composition data suggested that along with omega-3 desaturase other enzymes also play a role in 18:3 accumulation in TAG, and the high accumulators have a selective transfer of alpha-linolenic acid into TAG.

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“…Phytosterols (57.81% β-sitosterol, 17% campesterol, 9.48% ∆ 5 -avenasterol, 2.49% stigmasterol) were also detected in the unsaponifiable fraction of the oil. 10,11 In previous work we studied by GC the amount and the composition of volatile constituents of different conventional extracts (tincture, infusion) made from D. moldavica L. in comparison with the essential oil hydrodistilled from the herb. In these extracts we have measured the quantity of total flavonoids, tannins and phenol-carboxylic acids (caffeic and rosmarinic acid) by spectroscopic methods and TLC-densitometry.…”

Section: Introductionmentioning

confidence: 99%

Comparative study of traditional essential oil and supercritical fluid extracts of Moldavian dragonhead (Dracocephalum moldavica L.)

et al. 2006

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The effectiveness and selectivity of different extraction procedures (hydrodistillation, Soxhlet extraction with organic solvents and supercritical fluid extraction) was compared. The main volatile constituents (geraniol, nerol, geranial, neral, geranyl acetate and neryl acetate) of the traditional essential oil obtained by hydrodistillation and supercritical fluid extracts of Dracocephalum moldavica L. were analysed by the gas chromatographic-mass spectrometric method. The supercritical fluid extraction was carried out using fluid carbon dioxide. Extracts were collected by stepwise precipitation in two separators. Fractioned extraction was also performed by interrupting the extraction process at determined time intervals and collecting four succesive fractions from the second separator. The main volatile constituents of the essential oil were geraniol and geranyl acetate. The supercritical extract collected at the beginning of the extraction process was richer in geranyl acetate and neryl acetate and poorer in geraniol than the conventional essential oil.

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Characterization of seed oils of dragonhead (Dracocephalum moldavica L.) and catnip (Nepeta cataria var. citriodora Balb.)

Cited by 20 publications

References 3 publications

Effect of Moldavian dragonhead (Dracocephalum moldavicaL.) leaves on the baking properties of wheat flour and quality of bread

Effect of Moldavian dragonhead (Dracocephalum moldavicaL.) leaves on the baking properties of wheat flour and quality of bread

Characteristics of High α‐Linolenic Acid Accumulation in Seed Oils

Comparative study of traditional essential oil and supercritical fluid extracts of Moldavian dragonhead (Dracocephalum moldavica L.)

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