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Juniperus Communis L.) Essential Oil
Antioxidants 2014, 3, 81-98; doi:10.3390/antiox3010081 OPEN ACCESS antioxidants ISSN 2076-3921 www.mdpi.com/journal/antioxidants Article Chemical Composition and Antioxidant Properties of Juniper Berry (Juniperus communis L.) Essential Oil. Action of the Essential Oil on the Antioxidant Protection of Saccharomyces cerevisiae Model Organism Martina Höferl 1,*, Ivanka Stoilova 2, Erich Schmidt 1, Jürgen Wanner 3, Leopold Jirovetz 1, Dora Trifonova 2, Lutsian Krastev 4 and Albert Krastanov 2 1 Department of Pharmaceutical Chemistry, Division of Clinical Pharmacy and Diagnostics, University of Vienna, Vienna 1090, Austria; E-Mails: [email protected] (E.S.); [email protected] (L.J.) 2 Department Biotechnology, University of Food Technologies, Plovdiv 4002, Bulgaria; E-Mails: [email protected] (I.S.); [email protected] (D.T.); [email protected] (A.K.) 3 Kurt Kitzing Co., Wallerstein 86757, Germany; E-Mail: [email protected] 4 University Laboratory for Food Analyses, University of Food Technologies, Plovdiv 4002, Bulgaria; E-Mail: [email protected] * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +43-1-4277-55555; Fax: +43-1-4277-855555. Received: 11 December 2013; in revised form: 26 January 2014 / Accepted: 28 January 2014 / Published: 24 February 2014 Abstract: The essential oil of juniper berries (Juniperus communis L., Cupressaceae) is traditionally used for medicinal and flavoring purposes. As elucidated by gas chromatography/flame ionization detector (GC/FID) and gas chromatography/mass spectrometry (GC/MS methods), the juniper berry oil from Bulgaria is largely comprised of monoterpene hydrocarbons such as α-pinene (51.4%), myrcene (8.3%), sabinene (5.8%), limonene (5.1%) and β-pinene (5.0%). -
Entomotoxicity of Xylopia Aethiopica and Aframomum Melegueta In
Volume 8, Number 4, December .2015 ISSN 1995-6673 JJBS Pages 263 - 268 Jordan Journal of Biological Sciences EntomoToxicity of Xylopia aethiopica and Aframomum melegueta in Suppressing Oviposition and Adult Emergence of Callasobruchus maculatus (Fabricus) (Coleoptera: Chrysomelidae) Infesting Stored Cowpea Seeds Jacobs M. Adesina1,3,*, Adeolu R. Jose2, Yallapa Rajashaker3 and Lawrence A. 1 Afolabi 1Department of Crop, Soil and Pest Management Technology, Rufus Giwa Polytechnic, P. M. B. 1019, Owo, Ondo State. Nigeria; 2 Department of Science Laboratory Technology, Environmental Biology Unit, Rufus Giwa Polytechnic, P. M. B. 1019, Owo, Ondo State. Nigeria; 3 Insect Bioresource Laboratory, Institute of Bioresources and Sustainable Development, Department of Biotechnology, Government of India, Takyelpat, Imphal, 795001, Manipur, India. Received: June 13, 2015 Revised: July 3, 2015 Accepted: July 19, 2015 Abstract The cowpea beetle, Callosobruchus maculatus (Fabricus) (Coleoptera: Chrysomelidae), is a major pest of stored cowpea militating against food security in developing nations. The comparative study of Xylopia aethiopica and Aframomum melegueta powder in respect to their phytochemical and insecticidal properties against C. maculatus was carried out using a Complete Randomized Design (CRD) with five treatments (0, 1.0, 1.5, 2.0 and 2.5g/20g cowpea seeds corresponding to 0.0, 0.05, 0.075, 0.1 and 0.13% v/w) replicated thrice under ambient laboratory condition (28±2°C temperature and 75±5% relative humidity). The phytochemical screening showed the presence of flavonoids, saponins, tannins, cardiac glycoside in both plants, while alkaloids was present in A. melegueta and absent in X. aethiopica. The mortality of C. maculatus increased gradually with exposure time and dosage of the plant powders. -
A Broad Spectrum Activity of Abhal (Juniperus Communis) with Special Reference to Unani System of Medicine
© 2021 JETIR March 2021, Volume 8, Issue 3 www.jetir.org (ISSN-2349-5162) A Broad Spectrum Activity of Abhal (Juniperus communis) with Special Reference to Unani System of Medicine. A Review * Dr. Aafiya Nargis 1, Dr. Ansari Bilquees Mohammad Yunus 2, Dr. Sharique Zohaib 3, Dr. Qutbuddin Shaikh 4, Dr. Naeem Ahmed Shaikh 5 *1 Associate Professor (HOD) Dept. of Niswan wa Qabalat, Mohammadia Tibbia College, Mansoora, Malegaon 2 Associate professor, Dept. Tashreeh ul Badan, Mohammadia Tibbia College, Mansoora, Malegaon. 3 Associate Professor (HOD) Dept. of Saidla, Mohammadia Tibbia College, Manssoora, Malegaon 4 Professor (HOD), Dept. of Tahaffuzi wa Samaji Tibb, Markaz Unani Medical College and Hospital. Kozhikode. 5 Professor (HOD), Dept. of Ain, Uzn, Anf, Halaq wa Asnan, Markaz Unani Medical College and Hospital. Kozhikode. Abstract:- Juniperus communis is a shrub or small evergreen tree, native to Europe, South Asia, and North America, and belongs to family Cupressaceae. It has been widely used as herbal medicine from ancient time. Traditionally the plant is being potentially used as antidiarrhoeal, anti-inflammatory, astringent, and antiseptic and in the treatment of various abdominal disorders. The main chemical constituents, which were reported in J. communis L. are 훼-pinene, 훽-pinene, apigenin, sabinene, 훽-sitosterol, campesterol, limonene, cupressuflavone, and many others Juniperus communis L. (Abhal) is an evergreen aromatic shrub with high therapeutic potential in human diseases. This plant is loaded with nutrition and is rich in aromatic oils and their concentration differ in different parts of the plant (berries, leaves, aerial parts, and root). The fruit berries contain essential oil, invert sugars, resin, catechin , organic acid, terpenic acids, leucoanthocyanidin besides bitter compound (Juniperine), flavonoids, tannins, gums, lignins, wax, etc. -
Effect of Different Extraction Methods on Yield and Quality of Essential Oil from Four Rosa Species
Floriculture and Ornamental Biotechnology ©2007 Global Science Books Effect of Different Extraction Methods on Yield and Quality of Essential Oil from Four Rosa Species Adnan Younis1* • Muhammad Aslam Khan1 • Asif Ali Khan2 • Atif Riaz1 • M. Aslam Pervez1 1 Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan 2 Department of Plant Breeding and Genetics, University of Agriculture, Faisalabad, Pakistan Corresponding author : * [email protected] ABSTRACT In the present study rose oil was extracted from the petals of four Rosa species i.e. R. damascena, R. centifolia, R. borboniana and Rosa 'Gruss an Teplitz' through solvent extraction through hexane, solvent extraction through ether and steam distillation. R. damascena yielded (0.145%) of absolute oil, R. centifolia yielded 0.11% whereas R. 'Gruss an Teplitz' yielded the least (0.035%) absolute oil. Solvent extraction through hexane yielded more absolute oil (0.11%) than steam distillation (0.075%) and solvent extraction (0.07%) through ether on petal weight basis. Gas-chromatography of the rose oil was carried out for the qualitative and quantitative analysis of the oil constituents. Major compounds identified were citronellol, methyl eugenol, geraniol, geranyl acetate, phenyl ethyl alcohol, linalool, benzaldehyde, benzyl alcohol, rhodinyl acetate, citronellyl acetate, benzyl acetate and phenyl ethyl formate. Both techniques (solvent extraction and steam distillation) yielded oil with differences in the percentage composition of each component, but solvent extraction through hexane proved better (i.e. higher yield and more components) than steam distillation for extraction of essential oil from roses. _____________________________________________________________________________________________________________ Keywords: citronellol, essential oil composition, Rosa centifolia, solvent extraction, steam distillation INTRODUCTION essential oil, which is slowly liberated from the plant material (Durst and Gokel 1987; Wilson 1995). -
Volatiles of Black Pepper Fruits (Piper Nigrum L.)
molecules Article Volatiles of Black Pepper Fruits (Piper nigrum L.) Noura S. Dosoky 1 , Prabodh Satyal 1, Luccas M. Barata 2 , Joyce Kelly R. da Silva 2 and William N. Setzer 1,3,* 1 Aromatic Plant Research Center, Suite 100, Lehi, UT 84043, USA; [email protected] (N.S.D.); [email protected] (P.S.) 2 Programa de Pós-Graduação em Biotecnologia, Universidade Federal do Pará, Belém 66075-110, PA, Brazil; [email protected] (L.M.B.); [email protected] (J.K.R.d.S.) 3 Department of Chemistry, University of Alabama in Huntsville, Huntsville, AL 35899, USA * Correspondence: [email protected]; Tel.: +1-256-824-6519 Academic Editor: Francesca Mancianti Received: 4 October 2019; Accepted: 5 November 2019; Published: 21 November 2019 Abstract: Black pepper (Piper nigrum) is historically one of the most important spices and herbal medicines, and is now cultivated in tropical regions worldwide. The essential oil of black pepper fruits has shown a myriad of biological activities and is a commercially important commodity. In this work, five black pepper essential oils from eastern coastal region of Madagascar and six black pepper essential oils from the Amazon region of Brazil were obtained by hydrodistillation and analyzed by gas chromatography-mass spectrometry. The major components of the essential oils were α-pinene, sabinene, β-pinene, δ-3-carene, limonene, and β-caryophyllene. A comparison of the Madagascar and Brazilian essential oils with black pepper essential oils from various geographical regions reported in the literature was carried out. A hierarchical cluster analysis using the data obtained in this study and those reported in the literature revealed four clearly defined clusters based on the relative concentrations of the major components. -
Show Activity
A Antiwrinkle *Unless otherwise noted all references are to Duke, James A. 1992. Handbook of phytochemical constituents of GRAS herbs and other economic plants. Boca Raton, FL. CRC Press. Plant # Chemicals Total PPM Acacia melanoxylon Blackwood 1 Achillea millefolium Yarrow; Milfoil 1 Acorus calamus Sweetflag; Myrtle Flag; Sweetroot; Sweet Calamus; Calamus; Flagroot 1 Agrimonia eupatoria Agrimony; Sticklewort 1 Alisma plantago-aquatica Mud Plantain; Water Plantain; Tse-Hsieh; Ze-Xie 1 Alnus glutinosa Black Alder 1 Anethum graveolens Garden Dill; Dill 1 Arctostaphylos uva-ursi Bearberry; Uva Ursi 1 Artemisia dracunculus Tarragon 2 Asparagus officinalis Asparagus 1 Azadirachta indica Neem 1 Berberis vulgaris Barberry 1 Camellia sinensis Tea 2 Capsicum annuum Sweet Pepper; Cherry Pepper; Bell Pepper; Green Pepper; Cone Pepper; Paprika 1 Carthamus tinctorius Safflower 1 0.08 Carum carvi Caraway; Comino de prado (Sp.); Comino (Sp.); Kummel (Ger.); Carum 1 Chimaphila umbellata Pipsissewa; King's Cure 1 Cichorium intybus Chicory; Witloof; Succory 1 Cinchona pubescens Red Cinchona; Red Peruvian-Bark; Quinine; Redbark 1 Cinnamomum verum Ceylon Cinnamon; Cinnamon 1 Cinnamomum aromaticum Chinesischer Zimtbaum (Ger.); Chinese Cinnamon; Cannelier de Chine (Fr.); Cassia Lignea; Canelle de 1 Cochinchine (Fr.); Cannelier Casse (Fr.); Saigon Cinnamon; Chinazimt (Ger.); Chinese Cassia; Canelero chino (Sp.); China Junk Cassia; Zimtcassie (Ger.); Kashia-Keihi (Jap.); Cassia; Canela de la China (Sp.); Cassia Bark Citrus aurantium Bitter Orange; Petitgrain -
Evaluation of Anti-Inflammatory Action of Illicium Verum - an in Vitro Study Rachel Paul1, R
Research Article Evaluation of anti-inflammatory action of Illicium verum - An in vitro study Rachel Paul1, R. V. Geetha2* ABSTRACT Introduction: Illicium verum is a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise. Star anise refers to aromatic herbs which are used in cooking for their distinctive flavor and their fragrance. Star anise is the major source of the chemical compound, shikimic acid which is a pharmaceutical synthesis of anti- influenza drug. It also has raw materials needed for fermentation of the food. Star anise has anti-inflammatory, antimicrobial, antifungal, and antioxidant properties. It has many medicinal properties which can also be used to treat cancer as well as gastric problems. It is an easily available herb in the market and is easily affordable by many people; it can be used in the treatment of various diseases. Materials and Methods: The anti-inflammatory activity was studied using protein denaturation assay and the results were read spectrophotometrically. Results: The anti-inflammatory activity of the extract was studied by its ability to inhibit protein denaturation. It was effective in inhibiting heat induced albumin denaturation at different concentrations. Maximum inhibition, 77.87 ± 1.55 was observed at 500 µg/ml. Half-maximal inhibitory concentration value was found to be 105.35 ± 1.99 µg/ml. Conclusion: The result obtained was compared to the commonly available nonsteroidal anti- inflammatory drugs such as aspirin. This research conducted -
Vietnamese Style Black Pepper and Garlic Beef Over Egg Noodles by Quilt and Café Recipe Adapted from Fine Cooking Issue 111
Vietnamese Style Black Pepper and Garlic Beef over Egg Noodles By Quilt and Café Recipe adapted from Fine Cooking Issue 111 Ingredients 2 Tbsp. soy sauce 2 Tbsp. fresh lime juice 2 Tbsp. light brown sugar 1 Tbsp. fish sauce 5 cloves of garlic, minced 3 Tbsp. vegetable oil Kosher salt and freshly ground black pepper 1 1/2 lbs. flank steak or sirloin steak sliced thin against that grain (1/8ʺ thick) 1 medium yellow onion cut in half, then cut in 1/4ʺ thick wedges 4 scallions (green and white parts), sliced 1/2ʺ thick 1 lb. of egg noodle pasta, (longer noodles like tagliatelle, I use Cetina brand) Method Fill large pot with water and bring to a boil. Once boiling, salt the water and add the pasta. Cook until al dente. Drain the pasta and set aside until the last step in the recipe. While waiting for the water to boil: In a small bowl, combine the soy sauce, lime juice, brown sugar and fish sauce, stir until the sugar dissolves. In another small bowl stir the garlic, 1 1/2 tsp. of the oil and 1 1/2 tsp. black pepper. Season the beef with salt and pepper. In a large non-stick skillet or wok, heat 1 1/2 tsp. of the oil over medium-high heat until hot. Swirl to coat the skillet. Add half the beef in a single layer and cook until well browned, 1 to 2 minutes. Using tongs, turn the pieces over and brown the other side. Transfer to a bowl. -
Tips for Cooking with Juniper Hunt Country Marinade
Recipes Tips for Cooking with Juniper • Juniper berries can be used fresh and are commonly sold dried as well. • Add juniper berries to brines and dry rubs for turkey, pork, beef, and wild game. • Berries are typically crushed before added to marinades and sauces. Hunt Country Marinade ¾ cup Cabernet Sauvignon or other dry red wine 3 large garlic cloves, minced ¼ cup balsamic vinegar 3 2x1-inch strips orange peel (orange part only) 3 tablespoons olive oil 3 2x1-inch strips lemon peel (yellow part only) 2 tablespoons unsulfured (light) molasses 8 whole cloves 2 tablespoons chopped fresh thyme or 2 8 whole black peppercorns teaspoons dried 2 bay leaves, broken in half 2 tablespoons chopped fresh rosemary or 2 ¾ teaspoon sa teaspoons dried 1 tablespoon crushed juniper berries or 2 tablespoons gin Mix all ingredients in a medium bowl. (Can be made 2 days ahead. Cover; chill.) Marinate poultry 2 to 4 hours and meat 6 to 12 hours in refrigerator. Drain marinade into saucepan. Boil 1 minute. Pat meat or poultry dry. Grill, basting occasionally with marinade. — Bon Appetit July 1995 via epicurious.com ©2016 by The Herb Society of America www.herbsociety.org 440-256-0514 9019 Kirtland Chardon Road, Kirtland, OH 44094 Recipes Pecan-Crusted Beef Tenderloin with Juniper Jus Two 2 ½ - pound well-trimmed center-cut 1 cup pecans, very finely chopped beef tenderloins, not tied 3 shallots, thinly sliced Salt and freshly ground pepper 1 carrot, thinly sliced 4 tablespoons unsalted butter 1 tablespoon tomato paste 2 tablespoons extra-virgin olive oil 2 teaspoons dried juniper berries, crushed ¼ cup ketchup 1 ½ cups full-bodied red wine, such as Syrah ¼ cup Dijon mustard 1 cup beef demiglace (see Note) 4 large egg yolks Preheat the oven to 425°F. -
Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: an Updated Review
molecules Review Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review Aysegul Mutlu-Ingok 1 , Dilara Devecioglu 2 , Dilara Nur Dikmetas 2 , Funda Karbancioglu-Guler 2,* and Esra Capanoglu 2,* 1 Department of Food Processing, Akcakoca Vocational School, Duzce University, 81650 Akcakoca, Duzce, Turkey; [email protected] 2 Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey; [email protected] (D.D.); [email protected] (D.N.D.) * Correspondence: [email protected] (F.K.-G.); [email protected] (E.C.); Tel.: +90-212-285-7328 (F.K.-G.); +90-212-285-7340 (E.C.) Academic Editor: Enrique Barrajon Received: 18 September 2020; Accepted: 13 October 2020; Published: 14 October 2020 Abstract: The interest in using natural antimicrobials instead of chemical preservatives in food products has been increasing in recent years. In regard to this, essential oils—natural and liquid secondary plant metabolites—are gaining importance for their use in the protection of foods, since they are accepted as safe and healthy. Although research studies indicate that the antibacterial and antioxidant activities of essential oils (EOs) are more common compared to other biological activities, specific concerns have led scientists to investigate the areas that are still in need of research. To the best of our knowledge, there is no review paper in which antifungal and especially antimycotoxigenic effects are compiled. Further, the low stability of essential oils under environmental conditions such as temperature and light has forced scientists to develop and use recent approaches such as encapsulation, coating, use in edible films, etc. -
Milling of Spices with NETZSCH Impact Mills Condux
Sesame seeds Chili Black onion seeds Curcuma Sichuan pepper Brown cardamom Cassia sticks Nutmeg Cloves Star anise Ginger Liquorice Srilanka cinnamon sticks Vanila Black pepper powder Safran Jamaica pepper Juniper berry Black pepper grain White pepper grain Milling of Spices with NETZSCH Fine Impact Mill CONDUX® a Business Field of FOOD & CONFECTIONERY NETZSCH Grinding & Dispersing Milling of Spices with Fine Impact Mill CONDUX® Processing and refi ning are the actual tasks of the spice industry – a product which is “suitable for consumption” must be manufac- tured from the raw spices. One of the main tasks is the grinding of the raw materials. As the fl avouring components – mainly essential oils – are very volatile, a particularly gentle grinding procedure must be used. This task can be carried out easily using the NETZSCH Fine Impact Mill CONDUX®. Combine your excellent spices with our high quality machines and your success will be inevitable! NETZSCH Fine Impact Mill CONDUX® 680 Processing Spices Spices enrich our life with taste. It is a long way Your Advantages at a Glance from the seed to the ready packed powder in our kitchen. To preserve a maximum of taste a Impact mill for various types of lot of processes must be considered. ∙ spices Various grinding tools One key process in this procedure is the ∙ High fineness particle size reduction. A low particle size ∙ Low temperatures distribution means great taste and beautiful ∙ Sturdy design color. However, if the temperature increase ∙ Easy to clean during processing is too great, the taste and ∙ color of the spice su er. Especially for such sensitive products we have developed some special machines, which enable high grinding e ciency combined with a very low temperature increase. -
Effect Use Ginger (Zingiber Officinale), Black
Available online a t www.scholarsresearchlibrary.com Scholars Research Library European Journal of Zoological Research, 2014, 3 (3):61-66 (http://scholarsresearchlibrary.com/archive.html) ISSN: 2278–7356 Effect use ginger (Zingiber officinale ), black pepper ( Piper Nigrum L) powders on performance, some blood parameters and antibody titer against new castle vaccine on broiler chicks Mohammad Reza Valiollahi *1, Yaser Rahimian 1, Ali Rafiee 1 and Yasamin Miri 2 1Department of Veterinary and Animal Science, Islamic Azad University, Shahrekord branch, Shahrekord, Iran . 2 Agricultural Training Institutes of Jahad, Isfahan Education Center, Isfahan, Iran _____________________________________________________________________________________________ ABSTRACT For investigation the effect of use of ginger, black pepper on performance of broiler chicks a total 240 one day broilers chicks were divided into 4 groups of 15 birds each and assigned to 4 treatment diets. Chicks were fed by basal diet as control diet ,2% ginger (T 1), 2% black pepper (T 2) and 1% ginger + 1% black pepper powders (T 3).At the end of trial 4 birds form each group were slaughtered. In addition feed intake (FI), body weight gain (BW), feed Conversion ratio (FCR) were compared together. Some blood parameters such as Calcium, Phosphorus, Cholesterol and Triglyceride were determined. And they were taken for antibody titer against new castle vaccine evaluation on 22, 36 and 42 days old chicks. Data showed that use of T 1, T 2 and T 3 increased FI significantly in comparison to control diets (p<0.05). Chicks were fed with T 2 diet was higher BW among others groups. Data from this study showed that amounts of triglyceride were lower when chicks used T 3 diets and cholesterol was lower in T 1 group.