DOCSLIB.ORG

Evaluation of Certain Food Additives

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

952 Food Additives WHO Technical Report Series WHO Technical Sixty-ninth report of the FOOD ADDITIVES Joint FAO/WHO Expert Committee on Food and Agriculture Organization of the United Nations S I N A P T A F I EVALUATION OF CERTAIN EVALUATION OF CERTAIN FOOD ADDITIVES WHO Technical Report Series 952 ISBN 978 92 4 120952 6 2,3-trimethylbutyramide (No. 1595) and N, , phytosterols, phytostanols and their esters, , calcium lignosulfonate (40–65), ethyl lauroyl arginate, paprika Pichia pastoris A. niger -unsaturated aldehydes, acids and related alcohols, acetals and esters; β , α expressed in niger Aspergillus L-monomenthyl glutarate (No. 1414). recommendations for intakes and Annexed to the report are tables summarizing the Committee’s toxicological evaluations of the food additives considered. aliphatic secondary alcohols, ketones and related esters; alkoxy-substituted allylbenzenes present in foods and essential oils and used as flavouring agents; esters of aliphatic acyclic primary alcohols with aliphatic linear saturated carboxylic acids; furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers; miscellaneous nitrogen-containing substances; monocyclic and bicyclic secondary alcohols, ketones and related esters; hydroxy- and alkoxy-substituted benzyl derivatives; and substances structurally related to menthol). Specifications for the following food additives were revised: canthaxanthin; carob bean gum and carob bean gum (clarified); chlorophyllin copper complexes, sodium and potassium salts; Fast Green FCF; guar gum and FCF; and Sunset Yellow guar gum (clarified); iron oxides; isomalt; monomagnesium phosphate; Patent Blue V; trisodium diphosphate. Re-evaluation of flavouring agents for which estimated intake was based on anticipated poundage data was carried out for 2-isopropyl- This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety This report represents the conclusions of a Joint FAO/WHO of various food additives, including flavouring agents, with a view to recommending acceptable daily intakes (ADIs) and to preparing specifications for identity and purity. The first part of the report contains a general discussion of the principles governing the toxicological evaluation flavouring agents). A summary follows of the and assessment of intake of food additives (in particular, evaluations of technical, toxicological and intake data for certain food additives (asparaginase Committee’s from extract, phospholipase C expressed in polydimethylsiloxane, steviol glycosides and sulfites [assessment of dietary exposure]) and 10 groups of related flavouring agents (aliphatic branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters; aliphatic linear WHO Technical Report Series 952 EVALUATION OF CERTAIN FOOD ADDITIVES Sixty-ninth report of the Joint FAO/WHO Expert Committee on Food Additives Food and Agriculture Organization of the United Nations World Health Organization WHO Library Cataloguing-in-Publication Data Evaluation of certain food additives : sixty-ninth report of the Joint FAO/WHO Expert Committee on Food Additives. (WHO technical report series ; no. 952) 1.Food additives - analysis. 2.Food additives - toxicity. 3.Flavoring agents - analysis. 4.Flavoring agents - toxicity. 5.Food contamination - analysis. 6.Risk assessment. I.World Health Organization. II.Food and Agriculture Organization of the United Nations. III.Joint FAO/WHO Expert Committee on Food Additives. Meeting (69th: 2008, Rome, Italy). IV.Series. ISBN 978 92 4 120952 6 (NLM classification: WA 701) ISSN 0512-3054 © World Health Organization 2009 All rights reserved. Publications of the World Health Organization can be obtained from WHO Press, World Health Organization, 20 Avenue Appia, 1211 Geneva 27, Switzerland (tel.: +41 22 791 3264; fax: +41 22 791 4857; e-mail: [email protected]). Requests for permission to reproduce or translate WHO publications – whether for sale or for noncommercial distribution – should be addressed to WHO Press, at the above address (fax: +41 22 791 4806; e-mail: [email protected]). The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the World Health Organization concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. Dotted lines on maps represent approximate border lines for which there may not yet be full agreement. The mention of specific companies or of certain manufacturers’ products does not imply that they are endorsed or recommended by the World Health Organization in preference to others of a similar nature that are not mentioned. Errors and omissions excepted, the names of proprietary products are distinguished by initial capital letters. All reasonable precautions have been taken by the World Health Organization to verify the information contained in this publication. However, the published material is being distributed without warranty of any kind, either expressed or implied. The responsibility for the interpretation and use of the material lies with the reader. In no event shall the World Health Organization be liable for damages arising from its use. This publication contains the collective views of an international group of experts on food additives and does not necessarily represent the decisions or the policies of the World Health Organization. Typeset in India Printed in India Contents 1. Introduction 1 1.1 Declarations of interests 1 2. General considerations 3 2.1 Modification of the agenda 3 2.2 Report from the Fortieth Session of the Codex Committee on Food Additives (CCFA) and the Second Session of the Codex Committee on Contaminants in Food (CCCF) 4 2.3 Principles governing the toxicological evaluation of compounds on the agenda 5 2.4 The safety evaluation of flavouring agents 5 2.4.1 Dietary exposure assessment of flavouring agents: Incorporation of the single portion exposure technique (SPET) into the Procedure for the Safety Evaluation of Flavouring Agents 5 2.4.2 Considerations on the thresholds of toxicological concern used in the Procedure 14 2.5 Food additive specifications 15 2.5.1 Withdrawal of specifications 15 2.5.1.1 Carbohydrase from Aspergillus niger varieties 15 2.5.1.2 Estragole 16 2.5.2 Method for determination of nickel in polyols 16 2.6 Relationship between the ADI and specifications 16 3. Specific food additives (other than flavouring agents) 19 3.1 Safety evaluations 19 3.1.1 Asparaginase from Aspergillus niger expressed in A. niger 19 3.1.2 Calcium lignosulfonate (40–65) 22 3.1.3 Ethyl lauroyl arginate 27 3.1.4 Paprika extract 32 3.1.5 Phospholipase C expressed in Pichia pastoris 36 3.1.6 Phytosterols, phytostanols and their esters 39 3.1.7 Polydimethylsiloxane 46 3.1.8 Steviol glycosides 50 3.1.9 Sulfites: assessment of dietary exposure 55 3.2 Revision of specifications 66 3.2.1 Canthaxanthin 66 3.2.2 Carob bean gum and carob bean gum (clarified) 66 3.2.3 Chlorophyllin copper complexes, sodium and potassium salts 67 3.2.4 Fast Green FCF 67 3.2.5 Guar gum and guar gum (clarified) 67 3.2.6 Iron oxides 67 3.2.7 Isomalt 68 3.2.8 Monomagnesium phosphate 68 3.2.9 Patent Blue V 68 iii 3.2.10 Sunset Yellow FCF 68 3.2.11 Trisodium diphosphate 69 4. Flavouring agents 71 4.1 Flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents 71 4.1.1 Aliphatic branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters: additional compounds 73 4.1.2 Aliphatic linear Į, ȕ-unsaturated aldehydes, acids and related alcohols, acetals and esters: additional compounds 84 4.1.3 Aliphatic secondary alcohols, ketones and related esters: additional compounds 92 4.1.4 Alkoxy-substituted allylbenzenes present in foods and essential oils and used as flavouring agents 103 4.1.5 Esters of aliphatic acyclic primary alcohols with aliphatic linear saturated carboxylic acids: additional compounds 106 4.1.6 Furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers 112 4.1.7 Hydroxy- and alkoxy-substituted benzyl derivatives: additional compounds 114 4.1.8 Miscellaneous nitrogen-containing substances: additional compounds 121 4.1.9 Monocyclic and bicyclic secondary alcohols, ketones and related esters: additional compounds 130 4.1.10 Substances structurally related to menthol: additional compounds 139 4.2 Re-evaluation of flavouring agents for which estimated intake was based on anticipated poundage data 145 4.2.1 2-Isopropyl-N,2,3-trimethylbutyramide (No. 1595) 157 4.2.2 L-Monomenthyl glutarate (No. 1414) 158 4.3 Specifications of identify and purity of flavouring agents 164 5. Future work 165 6. Recommendations 167 Acknowledgements 169 References 171 Annex 1 Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives 175 iv Annex 2 Acceptable daily intakes, other toxicological information and information on specifications 187 Annex 3 Further information required or desired 203 Annex 4 Summary of the safety evaluation of secondary components for flavouring agents with minimum assay values of less than 95% 205 v Sixty-ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives Rome, 17–26 June 2008 Members Professor J. Bend, Department of Pathology, Siebens-Drake
Recommended publications
  • Retention Indices for Frequently Reported Compounds of Plant Essential Oils

    Retention Indices for Frequently Reported Compounds of Plant Essential Oils

    Retention Indices for Frequently Reported Compounds of Plant Essential Oils V. I. Babushok,a) P. J. Linstrom, and I. G. Zenkevichb) National Institute of Standards and Technology, Gaithersburg, Maryland 20899, USA (Received 1 August 2011; accepted 27 September 2011; published online 29 November 2011) Gas chromatographic retention indices were evaluated for 505 frequently reported plant essential oil components using a large retention index database. Retention data are presented for three types of commonly used stationary phases: dimethyl silicone (nonpolar), dimethyl sili- cone with 5% phenyl groups (slightly polar), and polyethylene glycol (polar) stationary phases. The evaluations are based on the treatment of multiple measurements with the number of data records ranging from about 5 to 800 per compound. Data analysis was limited to temperature programmed conditions. The data reported include the average and median values of retention index with standard deviations and confidence intervals. VC 2011 by the U.S. Secretary of Commerce on behalf of the United States. All rights reserved. [doi:10.1063/1.3653552] Key words: essential oils; gas chromatography; Kova´ts indices; linear indices; retention indices; identification; flavor; olfaction. CONTENTS 1. Introduction The practical applications of plant essential oils are very 1. Introduction................................ 1 diverse. They are used for the production of food, drugs, per- fumes, aromatherapy, and many other applications.1–4 The 2. Retention Indices ........................... 2 need for identification of essential oil components ranges 3. Retention Data Presentation and Discussion . 2 from product quality control to basic research. The identifi- 4. Summary.................................. 45 cation of unknown compounds remains a complex problem, in spite of great progress made in analytical techniques over 5.
  • Print This Article

    Print This Article

    PEER-REVIEWED ARTICLE bioresources.com Chemical Composition and Antimicrobial and DPPH Scavenging Activity of Essential Oil of Toona sinensis (A. Juss.) Roem from China Congjin Chen,a,c,* Zhangfa Tong,a Dankui Liao,a Yue Li,a Guoen Yang,b and Mingfei Li c The chemical components of essential oil of Toona sinensis leaf blades and their petioles from China were extracted by simultaneous distillation solvent extraction (SDE) and were analyzed by GC-MS. The antimicrobial and DPPH scavenging activity of the essential oil were evaluated. The results showed that there were differences in chemical compositions and content among essential oils extracted from T. sinensis in different parts and different geographical areas in China, but the main components of essential oils were sesquiterpene and sesquiterpene oxygenated compounds, accounting for 90.1% (No. 1), 92.6% (No. 2), and 80.9% (No. 3) of the relative mass fraction, respectively. T. sinensis essential oil exhibited noticeable growth inhibitory activity against the tested microorganisms. The minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) of different essential oils against microorganisms were different. For all essential oil samples, MIC and MBC against Escherichia coli and Bacillus subtilis were less than 25 μg·mL−1, MIC and MBC against Penicillium citrinum were 200 and 400 μg·mL−1, respectively, and MIC and MBC against Colletotrichum gloeosporioides were 50 and 200 −1 μg·mL , respectively. The IM50 of DPPH scavenging for T. sinensis essential oil was less than 0.3 g DPPH per g essential oil. The results indicated that T. sinensis essential oil may be a useful natural antiseptic source from forest products.
  • FEMA GRAS 29 December 2019 SUPPLEMENTARY INFORMATION 1

    FEMA GRAS 29 December 2019 SUPPLEMENTARY INFORMATION 1

    SUPPLEMENTARY INFORMATION 1: Identity for Natural Flavor Complexes as Evaluated by the Expert Panel The Identification Description as Reviewed by the FEMA FEMA No.1 FEMA Primary Name Expert Panel Rebaudioside M ≥80%; Rebaudioside D 5-20%; Total 4895 Rebaudioside M steviol glycosides ≥95%. Glutamic acid 35-40%; Other amino acids 1-2%; Total Corynebacterium glutamicum corn nitrogen 6-7%; Aliphatic primary alcohols, aldehydes, 4907 syrup fermentation product carboxylic acids, acetals and esters containing additional oxygenated functional groups 1-2%; Minerals 9-11% Inosine 5´-monophosphate 20-25%; Amino acids 7-8%; Corynebacterium stationis corn 4908 Minerals 23-25%; water 28-37%; Other nucleotides 1-2%; syrup fermentation product Total nitrogen 5-8% Supraglucosylated steviol glycosides 70-80%; Rebaudioside Glucosylated steviol glycosides, 4909 A 14-20%; Steviol glycosides not further glucosylated, each 70-80% individually, not to exceed 3%; Maltodextrin 3-10% Supraglucosylated steviol glycosides 30-40%; Rebaudioside Glucosylated steviol glycosides, A 5-8%; Not more than 4% stevioside; All other individual 4910 40% steviol glycosides not further glucosylated <3%; Maltodextrin 45-60% Stevioside 70-80%; Rebaudioside A 13-18%; Steviobioside 1- 3%; Rebaudioside C 2-3%; Total glycosides (including 4911 Stevia extract stevioside, 70% Rebaudioside D, Rebaudioside B, Rebaudioside F, Dulcoside A, and Rubusoside) <3% Derived from hibiscus blossom calyces (Hibiscus sabdariffa L.) , Hibiscus blossom extract is measured as water 30-60%; 4912 Hibiscus
  • Beneficial Effects of Stevioside on Ages, Blood Glucose, Lipid Profile and Renal Status in Streptozotocin-Induced Diabetic Rats

    Beneficial Effects of Stevioside on Ages, Blood Glucose, Lipid Profile and Renal Status in Streptozotocin-Induced Diabetic Rats

    J Appl Biomed journal homepage: http://jab.zsf.jcu.cz DOI: 10.32725/jab.2019.013 Journal of Applied Biomedicine Original research article Beneficial effects of Stevioside on AGEs, blood glucose, lipid profile and renal status in streptozotocin-induced diabetic rats Urmila Aswar 1 *, Vinayak Gogawale 2, Pankaj Miniyar 2, Yugendra Patil 3 1 Bharati Vidyapeeth (Deemed to be University), Poona College of Pharmacy, Erandwane, Pune, Maharashtra, India 2 STES’s Sinhgad Institute of Pharmacy, Savitribai Phule Pune University, Narhe, Pune, Maharashtra, India 3 National Chemical Laboratory, Pune, Maharashtra, India Abstract The advanced glycated end products (AGEs) are formed in the diabetic patients; it is a major cause of macrovascular and microvascular complications in diabetes. Clinically there is no treatment available for the AGEs. Stveoside (Stv), a sweetener has potent anti-diabetic and anti-oxidant activity. Hence, we investigated its use in prevention of AGEs formation using in vitro and in vivo models. Diabetes was induced by streptozotocin (STZ). These rats were kept without treatment till blood HbA1c was markedly increased. They were then divided into 5 groups and treated orally with vehicle or Metformin (MET) or Stv respectively for 28 days. Every 7th day, animals were tested for body weight and blood glucose (BG). On the last day of treatment, all the groups were evaluated for physiological and biochemical parameters, histopathology and AGEs; N-carboxymethyl-lysine (CML) estimation. Stv showed inhibition of AGEs in in vitro as well as in in vivo respectively. Positive effects were seen on the BG, lipid profile and urine parameters as well it showed reduced formation of CML.
  • FEMA GRAS 29 December 2019 SUPPLEMENTARY INFORMATION 1

    FEMA GRAS 29 December 2019 SUPPLEMENTARY INFORMATION 1

    SUPPLEMENTARY INFORMATION 1: Identity for Natural Flavor Complexes as Evaluated by the Expert Panel The Identification Description as Reviewed by the FEMA FEMA No.1 FEMA Primary Name Expert Panel Rebaudioside M ≥80%; Rebaudioside D 5-20%; Total 4895 Rebaudioside M steviol glycosides ≥95%. Glutamic acid 35-40%; Other amino acids 1-2%; Total Corynebacterium glutamicum corn nitrogen 6-7%; Aliphatic primary alcohols, aldehydes, 4907 syrup fermentation product carboxylic acids, acetals and esters containing additional oxygenated functional groups 1-2%; Minerals 9-11% Inosine 5´-monophosphate 20-25%; Amino acids 7-8%; Corynebacterium stationis corn 4908 Minerals 23-25%; water 28-37%; Other nucleotides 1-2%; syrup fermentation product Total nitrogen 5-8% Supraglucosylated steviol glycosides 70-80%; Rebaudioside Glucosylated steviol glycosides, 4909 A 14-20%; Steviol glycosides not further glucosylated, each 70-80% individually, not to exceed 3%; Maltodextrin 3-10% Supraglucosylated steviol glycosides 30-40%; Rebaudioside Glucosylated steviol glycosides, A 5-8%; Not more than 4% stevioside; All other individual 4910 40% steviol glycosides not further glucosylated <3%; Maltodextrin 45-60% Stevioside 70-80%; Rebaudioside A 13-18%; Steviobioside 1- 3%; Rebaudioside C 2-3%; Total glycosides (including 4911 Stevia extract stevioside, 70% Rebaudioside D, Rebaudioside B, Rebaudioside F, Dulcoside A, and Rubusoside) <3% Derived from hibiscus blossom calyces (Hibiscus sabdariffa L.) , Hibiscus blossom extract is measured as water 30-60%; 4912 Hibiscus
  • Nutritional and Medicinal Properties of Stevia Rebaudiana

    Nutritional and Medicinal Properties of Stevia Rebaudiana

    Review Article Curr Res Diabetes Obes J Volume 13 Issue 4 - July 2020 Copyright © All rights are reserved by Fasiha Ahsan DOI: 10.19080/CRDOJ.2020.13.555867 Nutritional and Medicinal Properties of Stevia Rebaudiana Fasiha Ahsan*, Shahid Bashir and Faiz-ul-Hassan Shah University Institute of Diet and Nutritional Sciences, The University of Lahore, Pakistan Submission: June 25, 2020; Published: July 16, 2020 *Corresponding author: Fasiha Ahsan, PhD Scholar, University Institute of Diet and Nutritional Sciences, The University of Lahore, Pakistan Abstract Researches on new molecules with the least toxic effects and better potency is on its way and more attention is being given upon medicinal plants for forcing away the above problems. Medicinal plants have been recognized as potential drug candidates. Stevia, a natural sweetener with medicinal properties and also having nutritional, therapeutic and industrial importance is being used all over the world. Stevia rebaudiana leaves are usually referred to as candy, sweet and honey leaves. Diterpene glycosides are responsible for its high sweetening potential of leaves. The phytochemical properties of bioactive chemicals present in stevia leaves are involves in maintaining the physiological functions of human body. Paper also highlights the importance of nutritional aspects of dried stevia leaves, metabolism of stevia, effects of it consumption on human health and clinical studies related to stevia ingestion. Various medicinal properties of stevia leaves discussed in paper like anti-hyperglycemia, anti-oxidative, hypotensive, nephro-protective, hepato protective, antibacterial and antifungal. Basic purpose of this review to understand the medicinalKeywords: potential Stevia; Diabetes;of stevia and Phytochemicals; its acceptance Medicinal as a significant plant; Steviol;raw material Nutrition; for human Disorders diet.
  • In Chemistry, Glycosides Are Certain Molecules in Which a Sugar Part Is

    In Chemistry, Glycosides Are Certain Molecules in Which a Sugar Part Is

    GLYCOSIDES Glycosides may be defined as the organic compounds from plants or animal sources, which on enzymatic or acid hydrolysis give one or more sugar moieties along with non- sugar moiety. Glycosides play numerous important roles in living organisms. Many plants store important chemicals in the form of inactive glycosides; if these chemicals are needed, the glycosides are brought in contact with water and an enzyme, and the sugar part is broken off, making the chemical available for use. Many such plant glycosides are used as medications. In animals (including humans), poisons are often bound to sugar molecules in order to remove them from the body. Formally, a glycoside is any molecule in which a sugar group is bonded through its carbon atom to another group via an O-glycosidic bond or an S-glycosidic bond; glycosides involving the latter are also called thioglycosides. The sugar group is then known as the glycone and the non-sugar group as the aglycone or genin part of the glycoside. The glycone can consist of a single sugar group (monosaccharide) or several sugar groups (oligosaccharide). Classification Classification based on linkages Based on the linkage of sugar moiety to aglycone part 1. O-Glycoside:-Here the sugar is combined with alcoholic or phenolic hydroxyl function of aglycone.eg:-digitalis. 2. N-glycosides:-Here nitrogen of amino group is condensed with a sugar ,eg- Nucleoside 3. S-glycoside:-Here sugar is combined with sulphur of aglycone,eg- isothiocyanate glycosides. 4. C-glycosides:-By condensation of a sugar with a cabon atom, eg-Cascaroside, aloin. Glycosides can be classified by the glycone, by the type of glycosidic bond, and by the aglycone.
  • Stevioside from Stevia Rebaudiana Bertoni Increases Insulin Sensitivity in 3T3-L1 Adipocytes

    Stevioside from Stevia Rebaudiana Bertoni Increases Insulin Sensitivity in 3T3-L1 Adipocytes

    Hindawi Publishing Corporation Evidence-Based Complementary and Alternative Medicine Volume 2013, Article ID 938081, 8 pages http://dx.doi.org/10.1155/2013/938081 Research Article Stevioside from Stevia rebaudiana Bertoni Increases Insulin Sensitivity in 3T3-L1 Adipocytes Nabilatul Hani Mohd-Radzman,1 Wan Iryani Wan Ismail,1 Siti Safura Jaapar,1 Zainah Adam,2 and Aishah Adam1 1 Faculty of Pharmacy, Universiti Teknologi MARA, Puncak Alam Campus, 42300 Bandar Puncak Alam, Selangor, Malaysia 2 Medical Technology Division, Malaysian Nuclear Agency, Bangi, 43000 Kajang, Selangor, Malaysia Correspondence should be addressed to Wan Iryani Wan Ismail; [email protected] Received 19 March 2013; Revised 13 October 2013; Accepted 24 October 2013 Academic Editor: Bechan Sharma Copyright © 2013 Nabilatul Hani Mohd-Radzman et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Stevioside from Stevia rebaudiana has been reported to exert antihyperglycemic effects in both rat and human subjects. There have been few studies on these effects in vitro. In this paper, radioactive glucose uptake assay was implemented in order to assess improvements in insulin sensitivity in 3T3-L1 cells by elevation of glucose uptake following treatment with stevioside. Oil Red- O staining and MTT assay were utilized to confirm adipocyte differentiation and cell viability, respectively. Findings from this research showed a significant increase in absorbance values in mature adipocytes following Oil Red-O staining, confirming the differentiation process. Stevioside was noncytotoxic to 3T3-L1 cells as cell viability was reduced by a maximum of 17%, making it impossible to determine its IC50.
  • Isolation and Characterization of Two Sterols from the Green Alga, Selenastrum Capricornutum

    Isolation and Characterization of Two Sterols from the Green Alga, Selenastrum Capricornutum

    Portland State University PDXScholar Dissertations and Theses Dissertations and Theses 1-1-1976 Isolation and characterization of two sterols from the green alga, Selenastrum capricornutum Raymond Mark Owings Portland State University Follow this and additional works at: https://pdxscholar.library.pdx.edu/open_access_etds Let us know how access to this document benefits ou.y Recommended Citation Owings, Raymond Mark, "Isolation and characterization of two sterols from the green alga, Selenastrum capricornutum" (1976). Dissertations and Theses. Paper 861. https://doi.org/10.15760/etd.861 This Dissertation is brought to you for free and open access. It has been accepted for inclusion in Dissertations and Theses by an authorized administrator of PDXScholar. Please contact us if we can make this document more accessible: [email protected]. ISOLATIO[\ At\D CHAHACTERIZATIOi\ OF 1\'JO STEROLS FRON Tr-lE GREEi\ ALGA. SELENASTRL::I CAPRICORl\UTt.:~l by RA YNOND HARK O~\ Ii\GS A thesis submitted in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY in Ef\VIRONHEl\TAL SCIEI\CE-CHEtv1[STRY Portland State University 1976 Ai': ABSTRA.CT OF THE THESIS OF Raymond tvlark O\vings for the Doctor of Philosophy in Environmental Science-Chemistry presented August 4, 1975. Title: Isolation and Characterization of Two Sterols From the Green Alga, Selanastrum capricornutum. APPROVED BY NEivlBERS OF THE THESIS COHNITTEE: Karl Dittmer, Chairman Norman C. Rose Edward N. Perdue Dennis \V. Barnum Richard R. Petersen 2 The green alga, Selenastrum capricornutum, was cul­ tured in artificial nutrient medium utilizing five-gallon carboys, each of which contained 16 1.
  • Biorational Preservation of Rose (Rosa Hybrida L.) Cut

    Biorational Preservation of Rose (Rosa Hybrida L.) Cut

    Journal of Horticulture and Plant Research Submitted: 2018-05-10 ISSN: 2624-814X, Vol. 4, pp 1-10 Revised: 2018-07-20 doi:10.18052/www.scipress.com/JHPR.4.1 Accepted: 2018-08-08 CC BY 4.0. Published by SciPress Ltd, Switzerland, 2018 Online: 2018-11-15 Biorational Preservation of Rose (Rosa hybrida L.) Cut-Flower Using Stevia (Stevia rebaudiana B.) and Thyme (Thymus vulgaris L.) Extracts John Kamanthi Kiige1,a, Patrick Wachira Mathenge1,b, Agnes Mumo Kavoo2,c* 1Department of Crop Science, Karatina University, Karatina, Kenya 2Department of Horticulture, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya [email protected], [email protected], *[email protected] Keywords: Floral quality, rose cut flower, stevia extracts, thyme extracts, vase life, Abstract. Rose cut flower is one of the widely grown cut flowers in Kenya. However, most roses have a challenge of short vase life. This study aimed at determining the efficacy of plant extracts from thyme and stevia in preservation of rose cut-flowers. Two rose cut-flower cultivars; ‘radiance and ‘high & sparkling’ were subjected to stevia and thyme extracts each at three levels (0.2, 0.4, and 0.6gL-1). Thyme extracts at a concentration of 0.2 gL-1 significantly (p≤001) extended the vase life of rose cut flower by 3.5 days and floral absorption rates by 10.4% compared to the commercial preservative (chrysal) at the same concentration rates. Application of higher doses (0.4gL-1 and 0.6gL-1) of plant extracts led to shorter vase life (6 days) of rose cut flower and maximum bent neck records at day 8.
  • Evaluation of Certain Food Additives

    Evaluation of Certain Food Additives

    952 Food Additives WHO Technical Report Series WHO Technical Sixty-ninth report of the FOOD ADDITIVES Joint FAO/WHO Expert Committee on Food and Agriculture Organization of the United Nations S I N A P T A F I EVALUATION OF CERTAIN EVALUATION OF CERTAIN FOOD ADDITIVES WHO Technical Report Series 952 ISBN 978 92 4 120952 6 2,3-trimethylbutyramide (No. 1595) and N, , phytosterols, phytostanols and their esters, , calcium lignosulfonate (40–65), ethyl lauroyl arginate, paprika Pichia pastoris A. niger -unsaturated aldehydes, acids and related alcohols, acetals and esters; β , α expressed in niger Aspergillus L-monomenthyl glutarate (No. 1414). recommendations for intakes and Annexed to the report are tables summarizing the Committee’s toxicological evaluations of the food additives considered. aliphatic secondary alcohols, ketones and related esters; alkoxy-substituted allylbenzenes present in foods and essential oils and used as flavouring agents; esters of aliphatic acyclic primary alcohols with aliphatic linear saturated carboxylic acids; furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers; miscellaneous nitrogen-containing substances; monocyclic and bicyclic secondary alcohols, ketones and related esters; hydroxy- and alkoxy-substituted benzyl derivatives; and substances structurally related to menthol). Specifications for the following food additives were revised: canthaxanthin; carob bean gum and carob bean gum (clarified); chlorophyllin copper
  • 12- Rbspa-2017-0018

    12- Rbspa-2017-0018

    Rev. Bras. Saúde Prod. Anim., Salvador, v.18, n.2, p.337-346 abr./jun., 2017 ISSN 1519 9940 http://mc04.manuscriptcentral.com/rbspa-scielo http://dx.doi.org/10.1590/S1519-99402017000200012 Effect of essential oils from Mangifera indica L. cultivars on the antifungal susceptibility of Candida spp. strains isolated from dogs Efeito dos óleos essenciais de variedades de “Mangifera indica” L. na susceptibilidade antifúngica de cepas de Candida spp. isoladas de cães FONTENELLE, Raquel Oliveira dos Santos 1; SOBRINHO, Antonio Carlos Nogueira 2*; SOARES, Bruna Vieira 3; AGUIAR, Francisca Lidiane Linhares de 4; BRITO, Erika Helena Sales de 5; CAVALCANTE, Carolina Sidrim de Paula 4; ROCHA, Marcos Fábio Gadelha 3,6; MORAIS, Selene Maia de 2,3 . 1Universidade Estadual Vale do Acaraú, Centro de Ciências Agrárias e Biológicas, Sobral, Ceará, Brasil. 2Universidade Estadual do Ceará, Rede Nordeste de Biotecnologia-Renorbio, Programa de Pós- Graduação em Biotecnologia, Fortaleza, Ceará, Brasil. 3Universidade Estadual do Ceará, Faculdade de Veterinária, Programa de Pós-Graduação em Ciências Veterinárias, Fortaleza, Ceará, Brasil. 4Universidade Federal do Ceará, Faculdade de Farmácia, Odontologia e Enfermagem, Programa de Pós- Graduação em Ciências Farmacêuticas, Fortaleza, Ceará, Brasil. 5Universidade da Integração Internacional da Lusofonia Afro-Brasileira, Instituto de Ciências da Saúde, Redenção, Ceará, Brasil. 6Universidade Federal do Ceará, Centro Especializado em Micologia Médica, Departamento de Patologia e Medicina Legal, Fortaleza, Ceará, Brasil. *Endereço para correspondência: [email protected] RESUMO variaram de 0,31 a 0,62 mg/mL; ao passo que para a variedade Moscatel o valor de CIM foi 1,25 mg/mL para todas as cepas de Candida spp.