Variation of Toxin Content in Ginkgo Fruits According to Thermal Treatment

Shin, Chang-Seob; Yoon, Nara; Oh, Beom-Seok; Jeong, Heon‐Sang; Yeoun, Poung-Sik; Kim, Dong‐Jun

doi:10.1007/s40009-020-00913-3

Cited by 6 publications

(5 citation statements)

References 6 publications

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“…In addition, the GBS contains amygdalin‐derived hydrocyanic acid, which is toxic, and ingesting large amounts of GBS can cause abnormalities in the central nervous system, causing vomiting, dizziness, cramping, sleep problems, and consciousness clouding (Boateng et al, 2020; Boateng & Yang, 2020; Lim & Kim, 2018). A 6‐year‐old female patient in good health visited the hospital after consuming GBS by having convulsions and metabolic acidosis, which was treated as cyanide poisoning (Shin et al., 2020). People are, therefore, likely to eat less or even refuse to eat GBS, and few studies have centered on the production of new products for ginkgo seed (Lim & Kim, 2018).…”

Section: Introductionmentioning

confidence: 99%

Non‐thermal pretreatment affects Ginkgo biloba L. seed's product qualities, sensory, and physicochemical properties

Boateng

Zhang

et al. 2021

Journal of Food Science

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Drying plays a significant role in Ginkgo biloba seed's (GBS) processing, and the previous research showed drying affected the product quality. A combined hurdle drying technology (integrated non‐thermal pretreatment and drying) could be applied on GBS to achieve better product quality. Osmotic (OS), osmo‐vacuum (OS + V), sonication (US), and osmosonication (OS + US) pretreatment followed by infrared drying was performed on GBS, and the product qualities (texture, color, enzyme inactivation, water activity, and microstructure), physicochemical properties (titrable acidity, reducing sugar, soluble solids, total sugar, free amino acid, and ascorbic acid), and organoleptic qualities were evaluated. Results showed pretreatment had various effects on physicochemical and product quality, and was confirmed by principal component analysis (PCA). The sensory scores, acceptability index combined with Pearson's correlation, and PCA showed that different pretreatments influenced the likeness and acceptability, and color, taste, and odor were the key determinants and strongly associated with the consumers' preferences. The untreated GBS (no pretreatment before drying) had a higher color change and lower enzyme inactivation. Pretreatment increased texture preservation after thermal processing, although it had a negative effect on soluble solids, reducing sugar and total sugar content. While the US improved the texture, it resulted in shrinkage (from the microstructure) and total sugar degradation. Among the various hurdle technologies, osmosonication (OS + US, followed by infrared drying) had the highest sensory attributes, free amino acid, slight structure deformation, and lowest water activity. The present study showed that osmosonication is a promising hurdle technology for GBS because it provides better quality attributes. Practical Application Previous research showed that Ginkgo biloba seed (GBS) drying has an impact on product quality, which will ultimately determine GBS acceptance. This research was set out to envisage and advance current dryer design by merging the sequential operations (integrated non‐thermal pretreatment and drying), also known as hurdle drying technology on GBS, to achieve better process efficiency, product quality, and make GBS's drying process more sustainable. The various pretreatments improved ginkgo seed's product qualities compared to the control (no pretreatment prior to drying). Osmosonication is a promising hurdle technology for GBS processing.

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Section: Introductionmentioning

confidence: 99%

Non‐thermal pretreatment affects Ginkgo biloba L. seed's product qualities, sensory, and physicochemical properties

Boateng

Zhang

et al. 2021

Journal of Food Science

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“…The leaves are harvested from spring to autumn, dried and ground, and used to produce extracts and tinctures [ 110 ]. The ripe fruits should only be consumed roasted or boiled because their harmful cyanide and amygdalin content is destroyed by heating [ 111 ]. Hulled and roasted seeds can be safely eaten [ 109 ].…”

Section: Specific Nootropic Herb Shrub and Tree Speciesmentioning

confidence: 99%

Nootropic Herbs, Shrubs, and Trees as Potential Cognitive Enhancers

Malík

Tlustos

2023

Plants

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Plant-based nootropics are a diverse group of natural drugs that can improve cognitive abilities through various physiological mechanisms, especially in cases where these functions are weakened or impaired. In many cases, the nootropics enhance erythrocyte plasticity and inhibit aggregation, which improves the blood’s rheological properties and increases its flow to the brain. Many of these formulations possess antioxidant activity that protects brain tissue from neurotoxicity and improves the brain’s oxygen supply. They can induce the synthesis of neuronal proteins, nucleic acids, and phospholipids for constructing and repairing neurohormonal membranes. These natural compounds can potentially be present in a great variety of herbs, shrubs, and even some trees and vines. The plant species reviewed here were selected based on the availability of verifiable experimental data and clinical trials investigating potential nootropic effects. Original research articles, relevant animal studies, meta-analyses, systematic reviews, and clinical trials were included in this review. Selected representatives of this heterogeneous group included Bacopa monnieri (L.) Wettst., Centella asiatica (L.) Urban, Eleutherococcus senticosus (Rupr. & Maxim.) Maxim., Ginkgo biloba L., Lepidium meyenii Walp., Panax ginseng C.A. Meyer, Paullinia cupana Kunth, Rhodiola rosea L., Schisandra chinensis (Turcz.) Baill., and Withania somnifera (L.) Dunal. The species are depicted and described, together with their active components and nootropic effects, and evidence of their efficacy is presented. The study provides brief descriptions of the representative species, their occurrence, history, and the chemical composition of the principle medicinal compounds, with uses, indications, experimental treatments, dosages, possible side effects, and contraindications. Most plant nootropics must be taken at optimal doses for extended periods before measurable improvement occurs, but they are generally very well tolerated. Their psychoactive properties are not produced by a single molecule but by a synergistic combination of several compounds. The available data suggest that including extracts from these plants in medicinal products to treat cognitive disorders can have substantial potential therapeutic benefits.

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“…Hydrocyanic acid can cause acute poisoning or central nervous system syndrome in humans [ 15 ], and ginkgolic acid can cause allergies and other adverse reactions [ 16 ]. Studies showed that the hydrocyanic acid content of ginkgo nuts could be reduced by 72.40% when steamed at 100 °C for 10 min [ 17 ]. The G.-J.…”

Section: Introductionmentioning

confidence: 99%

“…Fan group steamed ginkgo nuts at 115 °C for 75 min, which resulted in a 54.5% reduction in ginkgolic acid content [ 18 ]. The decrease of ginkgolic acid by heat treatment of ginkgo nuts is accompanied by a reduction of hydrocyanic acid [ 17 , 19 ]. Therefore, ginkgolic acid concentration is commonly used as a marker to measure the content of toxic substances in ginkgo by many studies [ 16 , 17 , 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

“…The decrease of ginkgolic acid by heat treatment of ginkgo nuts is accompanied by a reduction of hydrocyanic acid [ 17 , 19 ]. Therefore, ginkgolic acid concentration is commonly used as a marker to measure the content of toxic substances in ginkgo by many studies [ 16 , 17 , 18 , 19 ]. Steamed ginkgo nuts, which have the low content of toxic compounds and abundant nutritive compounds, could be used as raw materials for food processing.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles

Zhou

et al. 2022

Foods

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Effects of ginkgo biloba powder (GBP) on the chemical, physicochemical properties and quality of dough and fresh wet noodles were investigated. Lower contents of gluten and starch, and higher contents of fibre, amylose and flavonoids in GBP than wheat flour, were detected. Water absorption of dough increased and the development time and stability time of dough were decreased with GBP addition. Meanwhile, the pasting properties results showed that the addition of GBP reduced the aging degree of starch and improved the thermal stability of dough. Scanning electron microscopy results showed that addition of GBP smoothed the surface of raw noodles while increasing the hole size of the cooked noodles. With increased GBP addition (0%~40%), the chewiness and extensibility of the fresh wet noodles increased significantly (p < 0.05), and the sensory scores changed, ascending from 0%~20% substitution, and then descending from 20%~40% substitution. The digestibility and estimated glycemic index (eGI) values of the GBP fresh wet noodles decreased significantly (p < 0.05). In general, 20% GBP addition could improve the chewiness, extensibility, taste and nutrition of fresh wet noodles, and decrease the digestibility and eGI values of noodles. Thus, GBP has potential for application in the noodle industry.

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Variation of Toxin Content in Ginkgo Fruits According to Thermal Treatment

Cited by 6 publications

References 6 publications

Non‐thermal pretreatment affects Ginkgo biloba L. seed's product qualities, sensory, and physicochemical properties

Non‐thermal pretreatment affects Ginkgo biloba L. seed's product qualities, sensory, and physicochemical properties

Nootropic Herbs, Shrubs, and Trees as Potential Cognitive Enhancers

Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles

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