Chemical characterization of the lipophilic extract of Hydrilla verticillata: a widely spread aquatic weed

Byju, K.; Anuradha, V.; Rosmine, Emilda; Kumar, N C; Nair, Smitha M.

doi:10.1007/s13562-012-0159-5

Cited by 12 publications

(6 citation statements)

References 28 publications

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“…Similar to our results, many studies have shown linalool oxides and α-terpineol, which have a unique floral and sweet odor, were the most abundant alcohol constituents in Pu-erh tea, and their formation may be mostly related to the postfermentation process with the microbial activity. 37 Phytol and isophytol, with a camphoraceous odor, were present at a relatively high content in both Pu-erh and Fuzhuan teas and are considered common among plant volatiles, because they are hydrolysis products of the alcohol moiety of chlorophyll; 38 their aroma activity and contribution to tea flavor needed to be further elucidated. These results indicated that these alcohol compounds contributed unique flavor for each kind of dark tea with different concentrations, and the concentration differences of these compounds were often determined by different production processes.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Comparative Analysis of Pu-erh and Fuzhuan Teas by Fully Automatic Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry and Chemometric Methods

Li³

et al. 2014

J. Agric. Food Chem.

107

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Thirteen Pu-erh teas and 13 Fuzhuan teas obtained from two different production areas in China were profiled using fully automatic headspace solid-phase microextraction (HS-SPME)/gas chromatography-mass spectrometry (GC-MS) coupled with chemometric methods. A total of 93 aroma components were identified in 26 dark teas; among them, methoxyphenolic compounds (31.77%) were the most abundant components in Pu-erh teas, whereas ketone compounds were the most abundant components (25.42%) in Fuzhuan teas. Cluster analysis (CA) and principal component analysis (PCA) showed that these two types of dark teas could be clearly distinguished according to their chemical characteristics. This study suggested that the proposed strategy could provide a feasible and rapid technique to differentiate dark teas with similar morphological characteristics from different production areas by their volatile composition and relative content.

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Section: ■ Results and Discussionmentioning

confidence: 99%

Comparative Analysis of Pu-erh and Fuzhuan Teas by Fully Automatic Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry and Chemometric Methods

Li³

et al. 2014

J. Agric. Food Chem.

107

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“…Acids mainly contributed a fruity flavour and sour taste to the glutinous rice cakes. Compared with the other two groups, the aroma compounds in the test group were higher, possibly due to the reaction of sugar with various amino acids in the grain flour under high temperature, giving the glutinous rice cakes a unique fruity and burnt flavour (Byju et al ., 2013).…”

Section: Resultsmentioning

confidence: 99%

Effect of tartary buckwheat and highland barley flours on the quality of glutinous rice cakes determined by nutritional composition, physical structure, sensory perception and flavour

Yuan

Luo

et al. 2023

Int J of Food Sci Tech

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Summary Tartary buckwheat flour, highland barley flour and glutinous rice flour were utilised as the raw materials to prepare coarse‐cereal glutinous rice cakes. Their quality was compared to that of traditional glutinous rice cakes (made with japonica and glutinous rice flours), based on nutritional composition, physical structure and flavour. The addition of tartary buckwheat and highland barley flours significantly increased the contents of protein, total flavonoids and β‐glucan (P < 0.05). The tartary buckwheat flour gave the glutinous rice cakes a yellow‐green colour, and the coarse‐cereal glutinous rice cakes had better hardness and chewiness. Aldehydes, alcohols as well as ketones were the chief volatile flavour components of the coarse‐cereal glutinous rice cake. These coarse‐cereal glutinous rice cakes were more popular compared to the traditional glutinous rice cakes with evaluators on a sensory panel. This may give some guidance for the development of coarse‐cereal products, such as tartary buckwheat and highland barley.

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“…Presence of phytol is reported from some of the plants which have been widely used as traditional Chinese medicines (TCMs) for a long time because of their pharmacological activity, low toxicity and costs [10]. It is also found in the ethanol extract of Murraya koenigii [11], in the essential oil of Elephantopus scaber, a famous medicinal herb from Yangjiang Country in Southern China [12], in the volatile fractions obtained from Rhaponticum acaule [13] and Hydrilla verticillata [14].…”

Section: Resultsmentioning

confidence: 99%

Presence of Phytol, a Precursor of Vitamin E in Chaetomorpha Antinnina

Byju

Vasundhara²,

Anuradha³

et al. 2013

Mapana J Sc

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Phytol, a precursor of vitamin E was identified from green algae Chaetomorpha antinnina collected from Chullickal, Kochi Kerala coast, using GC-MS. Phytol is an acyclic diterpene alcohol that can be used as a precursor for the manufacture of synthetic forms of vitamin E and vitamin K1. The compound 3,7,11,15-tetramethylhexadec-2-en-1-ol also known as phytol which exist naturally only in single isomeric form having molecular formula C20H40O and molecular mass 296. From the total ion chromatogram more than twenty peaks were observed, the mass spectrum of the peak at Rt 21.53 was resolved and the major fragmentations were noted. Major fragmentation were m/z 71 the base peak, m/z 296 the molecular ion peak, m/z 43, m/z 57, m/z 81, m/z 95, and m/z 123. It was found that there are some other compounds apart from this identified phytol which are more complicated in structure and cannot be characterised using GC-MS. Phytol is reported to have both antimicrobial and anticancer activities. The green algae Chaetomorpha antinnina can be proposed to be a good natural source for production of phytol.

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Chemical characterization of the lipophilic extract of Hydrilla verticillata: a widely spread aquatic weed

Cited by 12 publications

References 28 publications

Comparative Analysis of Pu-erh and Fuzhuan Teas by Fully Automatic Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry and Chemometric Methods

Comparative Analysis of Pu-erh and Fuzhuan Teas by Fully Automatic Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry and Chemometric Methods

Effect of tartary buckwheat and highland barley flours on the quality of glutinous rice cakes determined by nutritional composition, physical structure, sensory perception and flavour

Presence of Phytol, a Precursor of Vitamin E in Chaetomorpha Antinnina

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