CHEMICAL AND ORGANOLEPTIC PROPERTIES OF BEKAI (Pycnarrhena tumefacta Miers) LEAVES FOR FLAVOURING AGENT (BIO-VETSIN) (original) (raw)
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GSC Biological and Pharmaceutical Sciences, 2020
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Journal of ethnopharmacology, 2018
Understanding the patterns that shape traditional medical knowledge is essential for accelerating ethnopharmacological progress. According to Ayurveda, medicinal plants that belong to different taxa, but which have similar taste, may display similar (ethno)pharmacological activities (EPAs) (Bhishagratna, 1998; Sharma and Dash, 2006). To understand the patterns that govern the distribution of herbal EPAs in Ayurveda and to evaluate the potential concordance between chemical class or taste of the constituent phytocompounds and EPAs. A mixed database (PhytoMolecularTasteDB) was constructed for Ayurvedic medicinal plants by integrating modern data (medicinal plant composition, phytochemical taste) with traditional data (ethnopharmacological activities of plant). PhytoMolecularTasteDB contains 431 Ayurvedic medicinal plants, 94 EPAs, 223 chemical classes of phytocompounds and 438 herbal tastants. Potential global or individual associations between chemical classes/taste of the phytoconst...
ABSTrACT Baccaurea angulata or locally known as 'belimbing dayak' or 'belimbing hutan' is an underutilized fruit indigenous to Borneo with its proximate analysis and antioxidant values are yet to be explored. Proximate analysis and antioxidative properties of oven-dried B. angulata fruits of three fractions; whole fruit, skins and berries were evaluated. From the analysis conducted, whole fruit, berries and skins fraction of B. angulata contained 2.83%, 5.15% and 0.28% of total fat; 3.11%, 3.43% and 3.89% of protein; 16.66%, 19.09% and 11.37% of moisture; 4.57%, 3.68% and 7.28% of total ash and water activity (A w) of 0.41, 0.44 and 0.44, respectively. Evaluation of antioxidant activities using ferric reducing ability of plasma (FRAP), 1,1-diphenyl-2-pycrylhydrazyl (DPPH) and Trolox/ABTS equivalent antioxidant capacity (TEAC) revealed that the skins fraction exhibits highest antioxidant activities (p<0.05) followed by whole fruit and berries fractions. The antioxidant activities were significantly correlated (p<0.05) with total phenolic and total flavonoid content but not to anthocyanins. Considering the nutritional values it contained, B. angulata is another good source of natural antioxidants with significant health benefits and high value for commercialization. ABSTrAK Baccaurea angulata atau lebih dikenali sebagai belimbing dayak atau belimbing hutan oleh masyarakat tempatan merupakan sejenis buah yang tergolong dalam buah-buahan nadir dan berasal dari Borneo. Makronutrien dan bahan antioksida yang terkandung di dalam buah ini masih belum dikaji. Analisis proksimat dan ciri-ciri bahan antioksida yang terkandung di dalam tiga pecahan buah B. angulata, iaitu keseluruhan bahagian buah, bahagian kulit dan bahagian isi buah telah dijalankan. Ketiga-tiga pecahan tersebut terlebih dahulu dikeringkan dengan menggunakan relau. Hasil analisis menunjukkan bahawa keseluruhan bahagian buah, bahagian kulit dan bahagian isi buah B. angulata masing-masing mengandungi 2.83%, 5.15% dan 0.28% jumlah lemak; 3.11%, 3.43% dan 3.89% protein; 16.66%, 19.09% dan 11.37% kelembapan; 4.57%, 3.68% dan 7.28% jumlah abu dan 0.41, 0.44 dan 0.44 aktiviti air (A w). Penilaian aktiviti antioksida menggunakan ujian kebolehan penurunan ferum pada plasma (FRAP), ujian 1,1-difenil-2-pikrilhidrazil (DPPH) dan ujian kapasiti antioksida setara Trolox/ABTS (TEAC) menunjukkan aktiviti antioksida yang paling tinggi (p<0.05) pada bahagian kulit diikuti dengan bahagian keseluruhan buah dan bahagian isi buah. Aktiviti antioksida tersebut secara signifikan (p<0.05) berkorelasi dengan kandungan jumlah fenol dan flavonoid, tetapi tidak dengan antosianin. Justeru, dengan nilai nutrisi yang terkandung dalam B. angulata tersebut, ia boleh dianggap sebagai antara sumber bahan antioksida semula jadi yang baik untuk kesihatan dan mempunyai nilai komersial yang tinggi. Kata kunci: Antioksida; Baccaurea angulata; buah-buahan nadir; fitokimia; komposisi nutrisi iNTroDuCTioN
International journal of Pharmacy and Pharmaceutical Sciences, 2014
Objective: Ayurvedic formulary contains fermented polyherbal medicines which includes Balarishta and Chandanasava. The changes occurring in the successive stages of fermentation of these medicines are least understood such as organoleptic and biochemical parameters. Methods: The samples were collected from a manufacturing unit. The sensory evalution of color, smell, touch and taste was carried out. Biochemical estimations, GC-MS analysis, estimation of aflatoxins and heavy metals were performed. Results: The native fermentation led to browning with herbal odouration and sour taste in both Balarishta and Chandanasava preparations. pH was drastically reduced to acidic in Balarishta when compared to Chandanasava. Total solids drastically reduced in Chandanasava than in Balarishta. In both medicament fermentations, total sugar gradually decreased with concomitant increase in ethanol. Formation of acetic acid, gradual decrease in aminoacid and starch contents signify the fermentation process. Both Balarishta and Chandanasava were devoid of methanol, aflatoxins and heavy metals like mercury, lead and cadmium. Conclusion: Preparation of Ayurvedic fermented medicines exemplified by Balarishta and Chandanasava are earmarked with major changes in organoleptic and biochemical parameters and are found safe by the absence of toxic components assessed.