Influence of Storage Conditions on Quality Attributes of Medicinal Plants

Lisbôa, Cristiane Fernandes

doi:10.26717/bjstr.2018.04.0001097

Cited by 10 publications

(12 citation statements)

References 17 publications

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“…Studies on biological activity of 19 medicinal plants from Nepal after 6 years of storage showed that three plants lost their antibacterial and antifungal activity, while six plants fully maintained their biological activity and 10 plants maintained part of their activity (Griggs et al, 2001 ). It has also been shown that during storage of medicinal plants, their active ingredients, including essential oils, are affected by the type and method of packaging, as well as by storage temperature, so that shortening the storage time, reducing the temperature, and using barrier packaging was effective in maintaining the quality of the essential oil (Ebadi et al., 2017 ; Jesus et al., 2016 ; Lisboa et al., 2018 ). The results of the present study revealed that the difference in active substances showed different responses to ammonium sulfate, storage temperature, and storage time.…”

Section: Discussionmentioning

confidence: 99%

Essential oil constituents and variations in antioxidant compounds of dried summer savory (Saturejahortensis cv. Saturn) affected by storage conditions and ammonium sulfate

Mohtashami

Babalar

Tabrizi

et al. 2021

Food Science & Nutrition

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Section: Discussionmentioning

confidence: 99%

Essential oil constituents and variations in antioxidant compounds of dried summer savory (Saturejahortensis cv. Saturn) affected by storage conditions and ammonium sulfate

Mohtashami

Babalar

Tabrizi

et al. 2021

Food Science & Nutrition

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“…Currently, for export purpose, dried herbal compress is stored in a tin can, retort bag, or simple sealed plastic bag. Previously long storage of herbs is previously reported to affect the microbial growth in the products and bioactivity of herbs for treatment on users [42][43][44]. However, the analysis of chemical compositions of herbal compress during storage is not yet published.…”

Section: Comparison Between Different Storage Conditions Ofmentioning

confidence: 99%

Chemical Profiles of Herbal Compress and Their Persistence Affected by Steaming and Storage Time

Panakkal

Tantayotai

Adediran

et al. 2021

Journal of Chemistry

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The steamed herbal compress is one of the well-known traditional medicines used to relieve pain and stress and to promote emotional and physical well-being. Although it has several therapeutic benefits due to its chemical compounds, there are insufficient reports on the effect of steaming of the herbal compress to promote the release of active compounds and its shelf life. Hence, this study aims at analysing the effect of various steaming processes and storage conditions on the chemical composition of most commonly used herbs such as kaffir lime, lemongrass, plai, soap pod, tamarind, and turmeric. The herbs were extracted with solid-liquid and Soxhlet-mediated extraction using 95% ethanol, hexane, and water as solvents. The analysis of chemical profiles of herbs indicated that Soxhlet extraction is the best extraction procedure based on the extraction yield and abundance of eluted compounds. The herbs were then steam-processed according to the traditional practice of using herbal compress with water alone, and water in combination with 5% ethanol or 5% coconut oil to analyse the effect of steaming. The results indicated that a steaming process can promote the release of bioactive compounds from herbs. The effect of storage was also investigated by storing herbs for 1 day and 7 days at 4°C. The finding suggested that storage has resulted in changes in the bioactive composition of herbs pointing to the necessity of modifying storage conditions to eliminate the loss of beneficial compounds. Thus, this study can be helpful for product development to improve the quality of products by modifying their steaming or storage conditions.

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“…The storage period indicated for medicinal plants in markets is approximately up to one-year. More extended periods of validity might be accepted if the manufacturer presents stability tests, which prove the maintenance of the product's characteristics during the proposed period [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Bioactivity evaluation for volatiles and water extract of commercialized star anise

Sabry

Farouk

Badr

2021

Heliyon

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Background Usually, it takes about a year since the harvested fresh star anise fruit (SAF) reaches the market for consumer usage, all this time with different handling processes and different storage circumstances greatly affect its quality as well as its chemical composition and biological activity. Aim This study investigated the chemical constituents for volatiles and water extracts of commercialized SAF, as well as, their bioactivities. Results The chemical constituents were dominated by Trans -Anethole (47.16 %), estragole (14.4 %), and foeniculin (8.86 %) in the essential oils. Meanwhile, Coumarin, Apigenin, and Rosmarinic were the predominant phenolics of water extract. The result reflects a distinction of water extract to minimize mycotoxin secretion in liquid media. The SAF-volatiles were more effective in inhibiting microbial growth of the investigated bacterial and fungal strains. Conclusion Although samples were commercially collected from markets, their extracts were still capable to inhibit up to 55 % of fungal growth. The SAF water extract exhibited a moderate and selective cytotoxic effect (IC 50 = 114.9 μg/ml) against HepG2 cell lines compared to the low impact of essential oil (IC 50 = 513.8 μg/ml). Which led to the conclusion that despite the long-time span for SAF till it reaches the market, aqueous extract maintained a good ability for reducing mycotoxins-secretion from fungi grown in liquid media. This result emphasizes the role of the phenolics of water extracts' as an anti-mycotoxigenic agent.

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Influence of Storage Conditions on Quality Attributes of Medicinal Plants

Cited by 10 publications

References 17 publications

Essential oil constituents and variations in antioxidant compounds of dried summer savory (Saturejahortensis cv. Saturn) affected by storage conditions and ammonium sulfate

Essential oil constituents and variations in antioxidant compounds of dried summer savory (Saturejahortensis cv. Saturn) affected by storage conditions and ammonium sulfate

Chemical Profiles of Herbal Compress and Their Persistence Affected by Steaming and Storage Time

Bioactivity evaluation for volatiles and water extract of commercialized star anise

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