Physicochemical properties and bioactive composition of the lyophilized
            <i>Acmella oleracea</i>
            powder

Santos, Orquídea Vasconcelos dos; Soares, Stephanie Dias; Vieira, Evelyn Laís Santos; Martins, Mayara Galvão; Nascimento, Francisco das Chagas Alves do; Teixeira‐Costa, Barbara Elisabeth

doi:10.1111/jfpp.15354

Cited by 3 publications

(2 citation statements)

References 35 publications

(48 reference statements)

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“…The moisture adsorption and desorption isotherms showed type II behavior (sigmoid shape), which is typical of biological materials [ 48 ]. Type II isotherms were observed by Lima-Corrêa et al [ 19 ] for basil leaves ( O. basilicum ); by Canabarro et al [ 49 ] for pitanga leaves ( Eugenia uniflora L.); by Santos et al [ 50 ] for jambu leaves ( Acmella oleracea ); and by Martins et al [ 51 ] for guaco leaves ( Mikania glomerata Sprengel).…”

Section: Resultsmentioning

confidence: 99%

Convective Drying of Purple Basil (Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process

Chaves

Araújo

Pena

2022

Plants

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This study evaluated the effect of convective drying on the degradation of color and phenolic compounds of purple basil (Ocimum basilicum L.) leaves, and the hygroscopic behavior of dried leaves. The fresh leaves underwent drying at 40 °C, 50 °C, 60 °C, and 70 °C. Degradation of chlorophyll, flavonoids, and phenolic compounds were evaluated during drying and the hygroscopicity was evaluated through the moisture sorption isotherms. The drying mathematical modeling and the moisture sorption data were performed. The effective diffusivity for the drying increased from 4.93 × 10−10 m2/s at 40 °C to 18.96 × 10−10 m2/s at 70 °C, and the activation energy value (39.30 kJ/mol) showed that the leaves present temperature sensibility. The leaves dried at 40 °C had less degradation of phenolic compounds and color variation, but the drying process was too slow for practical purposes. Modified Page, Diffusion Approximation, and Verna models had excellent accuracy in drying kinetics. The isotherms showed that, in environments with relative humidity above 50%, the purple basil leaves are more susceptible to water gain, and at 8.83 g H2O/100 g db moisture, it guarantees the microbiological stability of the dried leaves. The Oswin model was the most suitable for estimating the moisture sorption isotherms of the dried leaves.

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Section: Resultsmentioning

confidence: 99%

Convective Drying of Purple Basil (Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process

Chaves

Araújo

Pena

2022

Plants

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“…Rose petals and marigold extract had the highest levels of organic acid, majorly due to the presence of malic and quinic acid. Table 1 shows a brief nutritional composition of some edible flowers (Prata et al, 2017; Bahuguna et al, 2018; Singh & Khan, 2017; Rop et al, 2012; Navarro‐Gonza ́lez et al, 2015; Garzon & Wrolstad, 2009; Khattak, 2014; Santos et al, 2021).…”

Section: Nutritional and Phytochemical Properties Of Edible Flowermentioning

confidence: 99%

Preservation of color and nutrients in anthocyanin‐rich edible flowers: Progress of new extraction and processing techniques

Barani

Zhang

Mujumdar

et al. 2022

Food Processing Preservation

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In recent years, a new trend in the food industry is the use of flowers in food production. Although currently consumed on a relatively small scale around the world, edible flowers have been a source of nutritional diets since ancient times due to their aesthetic appeal and desirable aroma. The importance of color acceptability and the need to meet and attract more consumers to market have led to the development of new pigments for industrial products. The stability of anthocyanin is influenced by a number of factors such as pH, temperature, oxygen as well as the presence of co‐pigments and metallic ions. It can also easily degraded by oxidase. Several preservation methods can improve the stability of anthocyanin, phytochemicals, nutrients and other functional properties of edible flowers. This article comprehensively reviewed the recently developed processing and preservation technologies for color retention, anthocyanin degradation, and anthocyanin‐related enzyme inactivation as well as various methodologies for the extraction of anthocyanins from edible flowers. It should be noted that not all flowers are safe to consume due to potential presence of natural toxins. Practical applications The synergistic effect of novel treatments could maintain anthocyanins degradation, color, nutrients, and bioactive compounds as well as the novel extraction techniques were also expressed to extract the anthocyanins of edible flowers. The anthocyanins pigments have been traditionally used as a natural colorant nowadays. Besides being used as natural colorants, some of the anthocyanin‐rich flowers and fruits have been used as medicine to treat various diseases.

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A Systemetic and Scientific Review on the Acmella oleracea and its Traditional Medical and Pharmacological uses

Savant

Kareppa²

2022

AJPR

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Acmella oleracea L. R.K. Jansen belongs to the family Asteraceae is generally termed “toothache plant”. Though complex pattern has present or shows in the Acmella genus, the cylindrical discoid capitula which has a golden yellow in color with red tip make it unique. It is an annual herb, occurring around the world and, It is cultivated for horticultural and pharmacological purpose it is used in the treatment or prevention of various diseases or disorders in the human being or animal rheumatism, stuttering, paralysis of the tongue, antipyretic i.e. reduce body temperature, sore throat and gum infections. There are also others reports of the use of Spilanthes acmella, such as spices such as antiseptic i.e. these are the agents which are used to kill the growth of the microorganism on living tissue, antibacterial i.e. kill or inhibit the growth of bactria, antifungal, antimalarial i.e. these are the drug or agent which are used to inhibit or kill the parasite responsible for cause of malarial infection, remedy for toothache, influenza, cough i.e. Expel the mucos sectretions from the respiratory tract and tuberculosis i.e. These are drug or agent which are used to inhibit causative microorganism of tuberculosis mycobacterium tuberculosis etc.

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Physicochemical properties and bioactive composition of the lyophilized Acmella oleracea powder

Cited by 3 publications

References 35 publications

Convective Drying of Purple Basil (Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process

Convective Drying of Purple Basil (Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process

Preservation of color and nutrients in anthocyanin‐rich edible flowers: Progress of new extraction and processing techniques

A Systemetic and Scientific Review on the Acmella oleracea and its Traditional Medical and Pharmacological uses

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