Volatile Composition and Sensory Properties of Indian Herbal Medicine-Pavonia odorata-used in Ayurveda

Kashima, Yusei; Nakaya, Satoshi; Miyazawa, Mitsuo

doi:10.5650/jos.ess13125

Cited by 8 publications

(9 citation statements)

References 25 publications

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“…In case of eudesmol similarly, r‐eudesmol was detected at 2 min of roasting (127.99 µg/100 g) while was not at 3 min, and 8‐r‐eudesmol was detected as well (112.22 µg/100 g). Eudesmol, a sesquiterpene alcohol, is a major essential oil compound of plants with 15 carbons and is known as a main component of Pavonia odorata , a medicinal plant (Kashima, Nakaya, & Miyazawa, ). Moreover, Lim and Kee () investigated the effects of eudesmol on arterial pressure and vasoconstriction and reported a reduction of blood pressure.…”

Section: Resultsmentioning

confidence: 99%

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%

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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“…Further, all the extracts were filtered through Whatman No. 1 filter paper and concentrated under vacuum Buchi R215, heating bath B-491, rotation 280 rpm, vacuum controller V-850 of 290 mbar at 50 1 . The residues were dried to constant weights and stored in the dark at 4 to prevent degradations until use.…”

Section: Extract Preparationmentioning

confidence: 99%

“…The antioxidant activity of methanolic and ethanolic extracts can be attributed to the fact that there are more antioxidant volatile components present in these extracts which could react rapidly with DPPH radicals and reduce most of DPPH radical molecules 50,51 .…”

Section: Antioxidant Activitymentioning

confidence: 99%

Phytochemical Screening: Antioxidant and Antibacterial Properties of <i>Potamogeton</i> Species in Order to Obtain Valuable Feed Additives

et al. 2015

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“…Pavonia odorata (Malvaceae) is an indigenous medicinal plant of India that is frequently used in Ayurvedic system of medicine as a cooling, diaphoretic, diuretic, and demulcent. 6,7 In combination with others, it is prescribed as an astringent and tonic for fever, inflammation and haemorrhage. 7,8 It has been reported for anti-inflammatory and anti-microbial activities.…”

Section: Introductionmentioning

confidence: 99%

“…6,7 In combination with others, it is prescribed as an astringent and tonic for fever, inflammation and haemorrhage. 7,8 It has been reported for anti-inflammatory and anti-microbial activities. 9 In an earlier study it was shown that the hydro alcoholic fractions of P. odorata showed in vitro cytotoxicity against Erlich's ascites carcinoma (EAC) cells.…”

Section: Introductionmentioning

confidence: 99%

The Anticancer Potential of Pavonia odorata extract on Human Breast (MD-MB-231), Prostate (PC-3) and Lung (Calu-6) Cancer cell lines

Girish¹,

Vinod²,

Dhananjaya³

et al. 2015

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Introduction: A huge reservoir of bioactive compounds exists in many species of plants, only a small percentage of which have been examined and continued to be an important source of anticancer agents. Worldwide effects are ongoing to identify new anticancer compounds from plants.With the current decline in the number of new molecular entities from the pharmaceutical industry, novel anticancer agents are being sought from traditional medicines. Objective: In the present study we investigated the efficacy of methanol extracts of Pavonia odorata, for its clonogenic inhibition on Human Breast cancer (MD-MB-231), Prostate cancer (PC-3) and Lung cancer (Calu-6) cell lines. Materials and Methods: The cytotoxic effect was evaluated by MTT assay. Results: The methanol extract of P. odorata showed significant cytotoxicity against MD-MB-231 and Calu-6, when compared to PC-3cells. Conclusion: The methanol extracts of P. odorata, showed effective cytotoxic activities in a dose dependent

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Volatile Composition and Sensory Properties of Indian Herbal Medicine-Pavonia odorata-used in Ayurveda

Cited by 8 publications

References 25 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

Phytochemical Screening: Antioxidant and Antibacterial Properties of <i>Potamogeton</i> Species in Order to Obtain Valuable Feed Additives

The Anticancer Potential of Pavonia odorata extract on Human Breast (MD-MB-231), Prostate (PC-3) and Lung (Calu-6) Cancer cell lines

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