The main active constituents and detoxification process of Ginkgo biloba seeds and their potential use in functional health foods

Wang, Haiyan; Zhang, Yu‐Qing

doi:10.1016/j.jfca.2019.103247

Cited by 64 publications

(49 citation statements)

References 95 publications

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“…GBS is an essential component of food culture as a nutritious meal and may be added to glazed fruits, desserts, tipples, and beverages. Like ginkgo-laba porridge and ginkgo-stewed chicken, GBS can be made into different desserts or delicacies (Wang & Zhang, 2019). In China, ginkgo trees' extensive cultivation has surpassed market requirements, as GBS production could reach as high as 60,000 tons per year.…”

Section: Introductionmentioning

confidence: 99%

Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of Ginkgo biloba L. seed

Boateng

Soetanto

Xiaoming

et al. 2021

J Food Process Engineering

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In this research, Ginkgo biloba L. seeds (GBS) were freeze-dried, infrared-dried, hotair dried, and pulsed-vacuum dried. A detailed analysis of their drying kinetics (drying curve, drying rate curve, effective moisture diffusivity, mathematical modeling), shrinkage and energy efficiency (specific moisture extraction, specific energy consumption), and physicochemical properties (soluble solids, total sugar, reducing sugar, ascorbic acid, phenolics, and tannins) were performed. Results showed drying methods had various effects on different indexes and were confirmed by principal component analysis. The drying process occurred in the falling-rate period. The effective moisture diffusivity values amongst various drying methods ranged from 3.5 × 10 −8 to 7.6 × 10 −8 m 2 /s, which were within the normally expected range for food materials. The exponential model best fitted the experimental results for drying with coefficient of determination (R 2 ) > .981 and root mean square error, sum of square error, and reduced chi-square closer to zero than the parabolic and inverselogarithmic (Log3p1) models. The freeze-dried GBS had the highest nutritional (statistically the same with the fresh GBS) and lower shrinkage; nevertheless, it had the lowest moisture extraction rate and the highest energy consumption. Hot-air dried GBS had the highest shrinkage and lowest nutritional retention. Infrared-dried GBS was superior with the highest non-tannic phenolic, proanthocyanidins content, effective moisture diffusivity, drying rates, and energy efficiency. The current findings indicate that infrared drying is a promising drying technology for GBS and has the potential to be applied on a commercial scale. Practical applicationGinkgo seeds (GBS) are utilized as functional food across Asia. In China, ginkgo trees' extensive cultivation has surpassed market requirements, as GBS production could reach 60,000 tons per year. Therefore, there is an urgent need to find new opportunities to take advantage of the availability and usage of GBS regardless of the season and overcome the situation that GBS usage only remains at incipient phases of home-cooked recipes. Drying is a common approach to preserve foods'.Nonetheless, there are some drawbacks to conventional drying method, such as low energy efficiency, lengthy process periods, and a decline in quality attributes.

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Section: Introductionmentioning

confidence: 99%

Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of Ginkgo biloba L. seed

Boateng

Soetanto

Xiaoming

et al. 2021

J Food Process Engineering

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“…In our previous work, we found that E. cristatum could grow well while ginkgo leaves were employed as fermentation medium, even with no extra excipient added 18 . Compared with ginkgo leaves, ginkgo seeds contain more abundant nutrition such as starch, protein, lipid and microelements 6 . Theoretically, ginkgo seeds can be fermented with E. cristatum .…”

Section: Resultsmentioning

confidence: 99%

“…As bioactive compounds, flavonoids and terpene trilactones (TTLs) are also found in ginkgo seeds. Since ancient times, ginkgo seeds have been consumed in southeast Asia including China, Korea and Japan, because they have benefits on the treatment of coughs, asthma, intestinal tract worm infections, neurological dysfunction and so on 1,6 …”

Section: Introductionmentioning

confidence: 99%

“…For the consumption of ginkgo seeds, they can be made into diverse desserts or delicacies with different cooking methods such as ginkgo‐stewed chicken, ginkgo‐laba porridge, and roasted or microwaved ginkgo seeds 6,7 . Furthermore, ginkgo‐beverages, canned‐ginkgo and pistachio‐ginkgo are common products sold in markets with the advancement of food processing technology.…”

Section: Introductionmentioning

confidence: 99%

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Submerged fermentation of Ginkgo biloba seed powder using Eurotium cristatum for the development of ginkgo seeds fermented products

et al. 2020

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BACKGROUND Ginkgo biloba seeds are well known for the significant curative effects on relieving cough and asthma. However, the development of products from ginkgo seeds still falls behind at present, resulting in a great waste of ginkgo seeds' resource. In this work, submerged fermentation of ginkgo seed powder using Eurotium cristatum was studied to investigate its feasibility as a new processing method. RESULTS To promote the growth of E. cristatum, the optimum fermentation medium was 80.0 g L−1 of ginkgo seed powder with addition of 5.0 g L−1 calcium chloride (CaCl2), 4.0 g L−1 magnesium sulfate (MgSO4), 1.25 g L−1 zinc sulfate (ZnSO4) and 0.65 g L−1 iron(II) sulfate (FeSO4). The optimum fermentation conditions were pH 5.8 ± 0.1, inoculum size 5.1 × 106 CFU mL−1, liquid medium volume 100 mL in 250‐mL Erlenmeyer flask and fermentation 4 days. Through fermentation, the production of lovastatin in fermentation broth could reach up to 32.97 ± 0.17 μg mL−1 and the total antioxidant capacity was improved by more than two‐fold. In addition, 40.15% of the ginkgotoxin in ginkgo seed powder was degraded while the entire degradation of ginkgolic acids was obtained. Moreover, fermented ginkgo seed powder suspension presented pleasant fragrances, and the activities of amylase and protease were enhanced to 11.30 ± 0.10 U mL−1 and 23.01 ± 0.20 U mL−1, respectively. CONCLUSIONS Submerged fermentation using E. cristatum could significantly enhance the functional value and safety of ginkgo seed powder, and had great potential to become a novel processing method for the development of ginkgo seeds fermented products. © 2020 Society of Chemical Industry

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“…En la edad avanzada el ginkgo puede ejercer efectos benéficos mejorando esta circulación y ayudando con otros síntomas como el vértigo, el tinitus y pérdida de audición. [13].…”

Section: Fitofármacos Y Nutracéuticos En Costa Ricaunclassified

Control de calidad de fitofármacos con la utilización de Resonancia Magnética Nuclear (RMN) y la aplicación del análisis de componentes principales (PCA)

Quesada-Espinoza

Murillo-Masís

2019

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Los fitofármacos, aunque generalmente están compuestos de productos naturales, deben ser estrictamente controlados en cuando a su contenido de principios activos. Existen varios métodos de control de calidad entre los que se destacan la cromatografía líquida y la espectrometría de masas; en nuestra investigación llevamos a cabo un control de calidad con la utilización de Resonancia Magnética Nuclear, método el cual es de fácil utilización e interpretación, y altamente versátil, además de ser una técnica no destructiva, y consecuentemente un estudio de componentes principales para obtener una mejor visualización de los resultados. Lo que se logró demostrar es que en Costa Rica existe una gran cantidad de productos comercializados que aparentemente no contienen los principios activos que deberían tener de acuerdo al etiquetado, como pudo demostrarse en el caso de los productos de Gingko biloba, Hypericum perforatum y Silybum marianum. Para el caso de Equinacea spp, el problema de la comparación es que los diferentes productos contienen varias especies del mismo género y esto dificulta un análisis detallado. Además, el análisis de los componentes principales hizo posible demostrar que es difícil utilizar esta técnica sin un conocimiento previo de las técnicas de análisis utilizadas y qué debe interpretarse. Los resultados también indican que las regulaciones en Costa Rica no son lo suficientemente rigurosas para este tipo de productos, y estas deben ser revisadas por la Agencia Nacional Reguladora.

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The main active constituents and detoxification process of Ginkgo biloba seeds and their potential use in functional health foods

Cited by 64 publications

References 95 publications

Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of Ginkgo biloba L. seed

Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of Ginkgo biloba L. seed

Submerged fermentation of Ginkgo biloba seed powder using Eurotium cristatum for the development of ginkgo seeds fermented products

Control de calidad de fitofármacos con la utilización de Resonancia Magnética Nuclear (RMN) y la aplicación del análisis de componentes principales (PCA)

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