Phytochemicals and organoleptic properties of French tarragon (Artemisia dracunculus L.) influenced by different preservation methods

Hazarika, Urbashi; Kovács, Zoltán; Bodor, Zsanett; Gosztola, Beáta

doi:10.1016/j.lwt.2022.114006

Cited by 3 publications

(4 citation statements)

References 35 publications

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“…treatment, i.e., α -tocopherol, δ-tocopherol, and γ-tocopherol showed a reduction of 60%, 75%, and 90%, respectively. The degradation of lipids caused by lyophilization was also reported for other types of organic specimens, such as plants (e.g., tarragon), lipomers and various liposomal formulations, algae, and vegetable oils [66][67][68][69][70]. Along with the water decrease, the weaker intensity of signal at 1645 cm −1 in the lyophilized BP/BB samples is probably partially related to a lipid decrease as well, given that the COO-and C=C stretching vibration of lipids are overlapped by H-O-H deformation vibration of water in this spectral region.…”

Section: Spectral Analysis Of Bee Pollen and Bee Breadmentioning

confidence: 60%

Metric and Spectral Insight into Bee-Pollen-to-Bee-Bread Transformation Process

Svečnjak,

Bošković,

Prđun

et al. 2023

Foods

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Due to numerous bioactive constituents, both bee pollen (BP) and bee bread (BB) represent valuable food supplements. The transformation of BP into BB is a complex biochemical in-hive process that enables the preservation of the pollen’s nutritional value. The aim of this study was to determine the depth of the honeycomb cells in which bees store pollen and to provide a spectral insight into the chemical changes that occur during the BP-to-BB transformation process. This study was carried out on three experimental colonies of Apis mellifera carnica, from which fresh BP was collected using pollen traps, while BB samples were manually extracted from the cells two weeks after BP sampling. The samples were analyzed using infrared (FTIR-ATR) spectroscopy, and the depth of the cells was measured using a caliper. The results showed that the average depth of the cells was 11.0 mm, and that the bees stored BB up to an average of 7.85 mm, thus covering between ⅔ and ¾ (71.4%) of the cell. The FTIR-ATR analysis revealed unique spectral profiles of both BP and BB, indicating compositional changes primarily reflected in a higher water content and an altered composition of the carbohydrate fraction (and, to a lesser extent, the lipid fraction) in BB compared to BP.

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Section: Spectral Analysis Of Bee Pollen and Bee Breadmentioning

confidence: 60%

Metric and Spectral Insight into Bee-Pollen-to-Bee-Bread Transformation Process

Svečnjak,

Bošković,

Prđun

et al. 2023

Foods

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“…Generally, biological properties of the essential oils are determined by their major chemical constituents [92,93]. In the case of our study, the essential oil used to prepare ZnHAChT was French tarragon (Artemisia dracunculus L.) and the major chemical constituents of tarragon essential oil were reported to be estragole, sabinene, methyleugenol, trans-anethole, limonene, terpinolene,β-ocimene, terpinen-4-ol, α-ocimene and elemicin [19,[94][95][96]. Estragole, also known as methyl chavicol, has been reported to exhibit a broad spectrum of antifungal activities against Mucor mucedo, Aspergillus niger, Botryodiplodia theobromae, Fusarium solani, Candida albicans, Rhizopus solani and Microsporum gypseum which were observed to be achieved by causing the disruption of fungal membrane [97].…”

Section: Ibilitymentioning

confidence: 79%

“…Other methods, used for the obtaining of desired antimicrobial features, are represented by the incorporation of HA/doped HA in a biopolymeric matrix (such as chitosan, starch, and cellulose) [18] and/or adding natural compounds (e.g., essential oils (EO)) in the HA synthesis process [18]. Tarragon (Artemisia dracunculus L.) is a perennial subshrub member of the Asteraceae family [19]. Tarragon is generally used as a spice, but it also possesses antimicrobial, hepatoprotective and antioxidant properties [19][20][21].…”

Section: Introductionmentioning

confidence: 99%

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Studies of the Tarragon Essential Oil Effects on the Characteristics of Doped Hydroxyapatite/Chitosan Biocomposites

et al. 2023

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Due to the emergence of antibiotic-resistant pathogens, the need to find new, efficient antimicrobial agents is rapidly increasing. Therefore, in this study, we report the development of new biocomposites based on zinc-doped hydroxyapatite/chitosan enriched with essential oil of Artemisia dracunculus L. with good antimicrobial activity. Techniques such as scanning electron microscopy (SEM), X-ray diffraction (XRD), energy dispersive X-ray spectroscopy (EDX) and Fourier transform infrared spectroscopy (FTIR) were used in order to evaluate their physico-chemical properties. Our studies revealed that biocomposite materials with nanometric dimension and homogeneous composition could be obtained through an economic and cost-effective synthesis method. The biological assays demonstrated that ZnHA (zinc-doped hydroxyapatite), ZnHACh (zinc-doped hydroxyapatite/chitosan) and ZnHAChT (zinc-doped hydroxyapatite/chitosan enriched with essential oil of Artemisia dracunculus L.) did not exhibit a toxic effect on the cell viability and proliferation of the primary osteoblast culture (hFOB 1.19). Moreover, the cytotoxic assay also highlighted that the cell morphology of the hFOB 1.19 was not altered in the presence of ZnHA, ZnHACh or ZnHAChT. Furthermore, the in vitro antimicrobial studies emphasized that the samples exhibited strong antimicrobial properties against Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923 and Candida albicans ATCC 10231 microbial strains. These results are encouraging for the following development of new composite materials with enhanced biological properties that could promote the osteogenic process of bone healing and also exhibit good antimicrobial properties.

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