Organoleptic Evaluation of Amomi Fructus and Its Further Background Verified via Morphological Measurement and GC Coupled with E‐Nose

Xu, Dong; Yan, Lin; Bauer, Rudolf; Chen, Huirong; Yang, Ruiqi; Zou, Hui-Qin; Yan, Yong-Hong

doi:10.1155/2018/4689767

Cited by 10 publications

(7 citation statements)

References 22 publications

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“…Organoleptic evaluation was performed by human sense organs to study the visual appearance of the preparation. Samples (20 g) of α-M HG, α-M/HP-β-CD CX HG, and α-M/HP-β-CD PM HG were placed in a 25 mL glass beaker at room temperature and were visually analyzed by a human panel, consisting of 3 trained postgraduate students from the Faculty of Pharmacy, Universitas Padjadjaran [ 48 , 49 ].…”

Section: Methodsmentioning

confidence: 99%

Enhancement of α-Mangostin Wound Healing Ability by Complexation with 2-Hydroxypropyl-β-Cyclodextrin in Hydrogel Formulation

et al. 2020

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α-Mangostin (α-M), one of the active compounds in Garcinia mangostana peel, has been effectively used in wound healing. However, its poor solubility in aqueous solution causes low bioavailability for skin ulcers, hindering its application in wound healing. The aim of this study was to improve the solubility of α-M through complex formation with 2-hydroxypropyl-β-cyclodextrin (α-M/HP-β-CD CX) and to evaluate the healing activity of the complex. The α-M/HP-β-CD CX was incorporated in a sodium carboxymethylcellulose hydrogel (α-M/HP-β-CD CX HG), and the in vivo healing activity was examined in mice. Evaluation of α-M/HP-β-CD CX HG, including organoleptic evaluation, homogeneity, pH, spreadability, swelling ratio, consistency, scanning electron microscopy (SEM), and in vitro drug release, was carried out. The complex formation of α-M/HP-β-CD CX was confirmed by FTIR and PXRD analysis. The solubility of the α-M/HP-β-CD CX in water linearly increased about 11.7-fold compared to α-M alone, and by 3.5-fold compared to the α-M/HP-β-CD physical mixture (α-M/HP-β-CD CX PM). The α-M/HP-β-CD CX HG was homogenous, the pH was found to be in the neutral range, the spread area was 5 cm, and the consistency was stable until 14 days. SEM analysis showed that α-M/HP-β-CD CX HG surged due to the porous structure of the HG. In addition, in vitro release of α-M from α-M/HP-β-CD CX HG was considerably increased compared to α-M/HP-β-CD PM HG and α-M HG. Notably, in vivo evaluation in mice showed that α-M/HP-β-CD CX HG significantly accelerated the wound healing ability compared to other HGs. Thus, α-M/HP-β-CD CX HG has potential as a new formulation of α-M for wound healing therapy.

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Section: Methodsmentioning

confidence: 99%

Enhancement of α-Mangostin Wound Healing Ability by Complexation with 2-Hydroxypropyl-β-Cyclodextrin in Hydrogel Formulation

et al. 2020

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“…Based on observing, touching and sniffing senses, organoleptic analysis was carried out by a human panel (Xu et al, 2018). In this study, organoleptic analysis were conducted by comparing soup with bekai leaves addition (9 airdried leaves for 2 L), soup with MSG addition (half-one teaspoon for 2 L), and soup without any additional flavour (as a control).…”

Section: Organoleptic or Macroscopic Evaluation Analysismentioning

confidence: 99%

CHEMICAL AND ORGANOLEPTIC PROPERTIES OF BEKAI (Pycnarrhena tumefacta Miers) LEAVES FOR FLAVOURING AGENT (BIO-VETSIN)

Maharani¹,

Fernandes²,

Turjaman³

et al. 2020

Ina.J.For.Res

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The "tasty" cuisine tends to use chemical flavour agent containing monosodium glutamate (M.S.G.). M.S.G. utilizations, in long-term, may cause health problems, especially triggering cancer cells. Therefore necessary to introducing and increasing a natural flavouring agent to eliminate those health problem, such as bekai leaf. Bekai (Pycnarrhena tumefacta Miers) is familiar as a natural flavour agent (bio-vetsin) in cuisine for forest communities in Nyapa Indah Village, Berau, East Kalimantan, Indonesia. However, until now there has been no proper analysis support for widespread utilization of bekai leaf. This paper studies the presence of phytochemicals, antioxidant and GC MS analysis from bekai leaf extracts, as well as five hedonic classifications of organoleptic test, to reinforce the need for a better understanding of consumers reaction in terms of possible acceptance of additional bekai leaves applied in soup as bio-vetsin. Present study showed that the qualitative screening of phytochemical compounds in bekai leaves ethanolic extracts revealed presence of alkaloids, flavonoids, tannins and steroids. Antioxidants of bekai leaves using 2,2-diphenyl-1-picrylhydrazy (DPPH) method showed that concentrated extract has 80.1%, which predicted can improve immune for inhibitory action of cancer cells. GC MS analysis suspected that bekai leaf extract contained 5 (five) major compounds, i.e. oxirane dodecyl, gamma sitosterol, vitamin E (α tokoferol), 9.12-Octadecadienoic acid (Z,Z)- (natural linoleic acid), and 3-Tetradecanynoic acid (myristic acid). These chemical compound in related with their phytochemical were predicted to contained strong antioxidant activities and some of them commonly used as flavour agent in cuisine for some food industries. Meanwhile, results of organoleptic tests presence in three soup variant have been provided that soup with additional Bekai leaves has best acceptance in the children's perception due to it has an unique smell, tasty and no colour changing compared with M.S.G. added and control. Thus bekai leaf can be used as an innovation for healthy food and new market opportunities for M.S.G. substitutes.

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“…E-nose combined with linear discriminant analysis and RBF neural network could correctly classify L. japonica samples of different storage months ( 8 ). A total of 20 batches of Amomi Fructus were analyzed based on organoleptic evaluation, E-nose, and GC-MS, and the results demonstrated that E-nose and GC-MS analysis were in great agreement with organoleptic evaluation ( 9 ), demonstrating the ability of E-nose in the digitalization of CHMs odor and bringing us a promising tool for rapid identification and online detection of CHMs quality.…”

Section: Introductionmentioning

confidence: 96%

Identification of Nutmeg With Different Mildew Degree Based on HPLC Fingerprint, GC-MS, and E-Nose

Yang

Feng

et al. 2022

Front. Nutr.

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Nutmeg (Myristicae Semen), the so-called Rou-Dou-Kou in Chinese, is one kind of Chinese herbal medicines (CHMs) as well as a globally popular spice. Hence, its stable quality and safe application attract more attention. However, it is highly prone to mildew during storage due to its rich volatile components and fatty oil. Therefore, in this study, an electronic nose (E-nose) was introduced to attempt to reliably and rapidly identify nutmeg samples with different degrees of mildew. Meanwhile, the chemical composition and volatile oil were analyzed using HPLC fingerprint and GC-MS, respectively, which could support and validate the result of E-nose. The results showed that the cluster results of HPLC fingerprint and GC-MS were generally consistent with E-nose, and they all clustered into two categories. Additionally, a discriminant model was established, which divided the samples into three categories: mildew-free, mildew-slight, and mildew, and a high DPR was obtained, which indicates that the E-nose could be a novel and promising approach for the establishment of a quality evaluation system to identify CHMs with different degrees of mildew rapidly, especially to identify early mildew.

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Organoleptic Evaluation of Amomi Fructus and Its Further Background Verified via Morphological Measurement and GC Coupled with E‐Nose

Cited by 10 publications

References 22 publications

Enhancement of α-Mangostin Wound Healing Ability by Complexation with 2-Hydroxypropyl-β-Cyclodextrin in Hydrogel Formulation

Enhancement of α-Mangostin Wound Healing Ability by Complexation with 2-Hydroxypropyl-β-Cyclodextrin in Hydrogel Formulation

CHEMICAL AND ORGANOLEPTIC PROPERTIES OF BEKAI (Pycnarrhena tumefacta Miers) LEAVES FOR FLAVOURING AGENT (BIO-VETSIN)

Identification of Nutmeg With Different Mildew Degree Based on HPLC Fingerprint, GC-MS, and E-Nose

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