Lemon Flavor Research Articles

Cytotoxicity and Mito-depressive Effect of Synthetic Lemon Flavour Food Dye on Allium Cepa Root Tips

Cytotoxicity and Mito-depressive Effect of Synthetic Lemon Flavour Food Dye on Allium Cepa Root Tips

Water Semios Chains between Cover and Text In the Diwan of (Rain with Lemon Flavor)

The research investigated the concept of water by grasping its clear connotations in the cover and texts of the Diwan of (Rain with Lemon Flavor), especially in the study text (Women), through the application of the methodology of the American semiotic scientist Charles Sanders Peirce in the procedures of the Simios path and stopping its kinetics by determining the representation, the object, and the interpreter. The research was applied in a careful articulation of the tripartite boundaries of the three categories and concluded with essential results that centered on updating the interpretive water path that revealed the entities of conflict and fierce wars about water and potential life opportunities, as well as the self’s attempt to understand itself and its gender, besides the appearance of poetic resistances and forms of exclamation and denunciation. The icon has proved its continuous vitality between the cover and the text, and the interpreter ended up stopping the kinetics of interpretation with several interpretations.

NUTRITION DESIGN MODELING METHOD DEVELOPMENT FOR STRUCTURAL AND ELEMENTAL ANALYSIS OF BERTİZ GRAPE PEKMEZ USING FIELD EMISSION GUN – SCANNING ELECTRON MICROSCOPE (FEG-SEM)

Bertiz kabarcık (buble) grape pekmez nutrition design modeling method development was studied by structure analysis and composition modeling using the Field Emission Gun – Scanning Electron Microscope (FEG-SEM). A uniform static, soil-mineral like and non-crystal solid surface was detected in pekmez sample structural images. The high value of carbon (69.89%), oxygen (28.14%), phosphorus (0.69%) and potassium (1.28%) peak patterns indicated that the pekmez is a sugar and mineral composition model. Deficiency of purification and clarification were presented in the pekmez samples produced by traditional way, and less pure and clear pekmez product was detected in the structural images. However, the liquid concentrated form of these grape samples completely dissolved at room temperature. Pekmez soft drinks; Pekmez Cola including caffeine, Pekmez Gazoz with no additives and Pekmez Limon comprising lemon flavor were prepared using the carbonated pekmez solutions without any sugar additives.

Conventional vs. Organic: Evaluation of Nutritional, Functional and Sensory Quality of Citrus limon.

Organic farming is growing rapidly worldwide since it is perceived as more respectful of the environment than conventional farming. In this sense, organic agriculture is highly appreciated by consumers since consumers around the world believe that organic food has a higher content of beneficial compounds for health and consider it of higher quality. For that reason, the objective of this research was to evaluate the nutritional, sensorial, and functional quality of the 'Fino 49' lemon grafted on Citrus macrophylla in conventional and organic cultivation. Fatty acids, amino acids, total phenol, and polyphenols were quantified, antioxidant activity was measured, and sensory descriptive analysis was performed. Conventional farming led to an increase in amino acid content (641 mg L-1) and an increase in polyunsaturated fatty acids (254 mg 100 g-1) and monounsaturated fatty acids (37.61 mg 100 g-1). On the other hand, organically produced lemon fruits had better sensory profile (highlighting overall aroma (6.5), lemon odor (6.8), sourness (5.8), floral (0.6), and fresh lemon flavor (9.8)), and lower thrombogenicity index (0.15). The type of cultivation (organic and conventional) had no influence on the antioxidant activity (~1.60, ~3.08, and ~4.16 mmol Trolox L-1 for ABTS+, DPPH•, and FRAP, respectively) and polyphenols content (85.51 and 86.69 conventional and organic, respectively). However, to establish the advantages and disadvantages of different types of cultivation on lemon quality more studies are needed.

Soft Drinks as a Dietary Source of Fluoride Exposure

High fluoride exposures can lead to adverse effects such as dental and bone fluorosis, as well as endocrine and cognitive developmental problems. Water is the main dietary source of this ion, although significant concentrations have also been detected in other beverages widely consumed by the population such as soft drinks. A total of 200 soft drink samples (60 flavoured, 70 extracts, 60 fruit juice and 10 soft drinks) were analysed by fluoride ion selective potentiometry. A consumption of 330 mL was estimated for exposure assessment and subsequent F-risk assessment by soft drink consumption. The highest average concentration was found in extract soft drinks (2.45 ± 1.15 mg/L), followed by flavoured (1.71 ± 2.29 mg/L) and carbonated soft drinks (1.38 ± 0.40 mg/L), while the lowest was found in fruit juice soft drinks (1.09 ± 0.62 mg/L). The flavours with the highest concentration were tea-melon and tea-passion fruit with 3.66 ± 0.40 and 3.17 ± 0.56 mg/L respectively and the lowest was lemon flavour with 0.69 mg/L. The contribution of these beverages, considering the UL (Upper level) reference values set by EFSA (European Food Safety Authority) are between 3.28–41.78%, depending on age group and sex.

Effect of drying methods and soaking of Ascorbic acid on the chemical content and specific qualities of oil in lemongrass leaves Cymbopogon citratus L.

Lemongrass (Cymbopogon citratus) is an herb that belongs to the genus Cymbopogon of aromatic grasses and contains volatile oil with a fine lemon flavor. There needs to be more information on how drying affects the chemical content and specific qualities promoting the properties of the leaves. Hence, this study sought to investigate the effect of different drying methods and soaking with ascorbic acid on the chemical content and specific qualities of oil in the leaves of the lemongrass plant. An experiment was applied according to the CRD design. The experiment included two factors. The first factor was soaking with ascorbic acid at a (0.5) g / L concentration for 15 minutes. In addition to a non-soaking treatment and the second factor, the drying methods (solar drying, shadow drying, electric oven drying at a temperature of 40 °C for 8 hours) and the comparison by soft weight. The following characteristics were measured (percentage of nitrogen, phosphorus, potassium, volatile oil, oil density and oil refractive index), and the results were statistically analyzed using the SAS statistical analysis program. The mean of the coefficients was compared according to the Duncan polynomial test. The results showed significantly superior drying in the oven over other treatments, as well as superior soaking of ascorbic over non-soaking treatment and gave the interference (drying in the oven + soaking with ascorbic) the highest averages of the studied traits amounted to (2.3806)% for nitrogen and (2.691)% for potassium and (1.092)% for volatile oil and (0.879) mg/microliter of volatile oil density. The differences between these drying methods selection were significant variations in the oil content of lemongrass leaves and election in obtaining high-quality products. Essential oil compositions have also been observed to depend on the drying conditions. However, the order of preference of the drying methods that ensure adequate retention of chemical content and volatile oil of the leaves, as observed in this study, is oven drying > shadow drying > sun drying >, in the order of decreasing magnitude. Keywords: lemongrass, drying methods, ascorbic, chemical composition.

A simple HPLC-DAD method for analysis of phenolic acids: Addition effect of a hydrophilic deep eutectic solvent to the mobile phase

AbstractThe analysis of phenolic acids (PAs) is of great importance, because they are frequently present in natural products and their derivatives, and these compounds also have multiple beneficial effects to human health. This work is focusing on the separation of seven PAs (caffeic acid, coumaric acid, gallic acid, ferulic acid, protocatechuic acid, sinapic acid, and syringic acid), in a reversed-phase liquid chromatographic (RP-HPLC) isocratic method using a hydrophilic deep eutectic solvent (DES) as a mobile phase additive. The analysis was carried out with a diode array detector. The used DES was composed by choline chloride and glycerol, and it was characterized by infrared spectroscopy. The combination of choline chloride:glycerol (1:4) added at 0.25% to mobile phase composed of 0.15% formic acid aqueous solution and methanol (80:20), showed the best separation for target analytes. The new proposed method was validated, and results indicated that the proposed method is linear, selective for almost all analytes, provided high sensitivity with limit of detection ranges from 0.009 to 0.023 mg mL−1, and has satisfactory precision and accuracy, with values of relative standard deviation of 0.24–2.65% and recoveries of 97.97–109%, respectively. Additionally, this method was successfully applied to simultaneous determination of phenolic acids in three kinds of samples of powder to prepare lemon flavour drink enriched with black tea extract.

Formulation Development and Evaluation of Taste-masked Moxifloxacin Dispersible Tablets for the Treatment of Pediatric Tuberculosis

Moxifloxacin (MOX) is a fluoroquinolone antibiotic, a second-line anti-TB drug widely used in the treatment of multidrug-resistant tuberculosis (MDR TB) and drug-susceptible TB. MOX have taste and smell issues with low patient compliance, especially in the pediatric population. MOX taste-masked dispersible tablets were developed by direct compression method using mannitol, aspartame as a sweetening agent and lemon flavor as a flavoring agent. The prepared granules were evaluated for flow properties and compressed tablets for hardness, friability, content uniformity, weight variation, DT and in-vitro drug release. Instrumental analysis like FTIR, DSC and XRD was also performed. The flow properties of the granules of batch F6 were found to be excellent based on the results obtained. The weight variation and content uniformity of the tablets was found to be excellent F6 due to the excellent flow properties of the granules. All of the tablets in the study disintegrated between 22 (F6) to 135 seconds (F1), meeting the official requirement (3 minute) for dispersible tablets. The optimized batch showed complete drug release within 10 minutes time period. The FTIR and DSC study found no incompatibility between the drug excipients. The MOX in the final formulation was present in crystalline form, as shown by XRD. The dispersible MOX tablets could be a better option for treating pediatric TB.

Budidaya Mint dan Pemanfaatannya untuk Minuman Kesehatan di SMP IT Khazanah Boarding School

Mint plants are generally grown on a small scale and are found growing wild in mountainous areas and in damp and watery places. This plant is able to adapt to tropical climates so that it can be cultivated. The purpose of this article is to provide counseling on how to cultivate mint leaves and use them as a fresh and healthy health drink at SMP IT Khazanah Boarding School. The method used is to provide counseling and practice it directly, how to cultivate and utilize mint plants as a fresh drink. Planting mint can be done by cutting existing plants. The trick is to cut the stalk about 1 cm above the branching. Then, remove some of the leaves on the stalks and submerge them in a container. Mint leaves have a distinctive spicy taste, fresh scent and have various benefits for the body, such as refreshing breathing, calming digestion, boosting immunity, and others. As for how to use it as a fresh drink for health which is combined with several ingredients such as Mint leaves, Lemons or Lime that have been cleaned, Honey or Sugar, and Hot Water. Then the lemons are cut into thin strips, then honey is added and the boiling hot water is poured into the container, then the mint leaves are dipped, and let stand for a moment so that the mint and lemon flavors are stronger then they can be served and drunk in warm conditions. The results obtained were that the teachers and students were very enthusiastic about participating in the community service activities carried out by the Riau University lecturer team from start to finish and almost all participants were excited to try planting, making drinks and enjoying fresh drinks from mint leaves.

Use of Olive Industry By-Products for Value-Added Food Development

The olive industry involves environmental problems of special relevance, such as the generation of residual brines after the pickling process. Moreover, in the pitting and filling operations of the olives, fatty residues are generated that end up being washed away in the wastewater of these industries. The novelty of this work is based on the extraction of high value-added compounds from residues resulting from the industrialization process of olives, whose content in fatty acids, phenolic compounds and other substances could make them susceptible to being considered as a raw material of interest for the development or enrichment of other foods. The results obtained determined that the physico-chemical and functional characteristics of the oil and the brine, generated as by-products in the olive industry, indicated their potential as raw materials. For this reason, new formulations of the filling of olives (anchovy, red pepper, and lemon flavour) were developed, using the residual oil as a by-product, which showed greater global acceptability by consumers compared to a commercial stuffing made with sodium alginate. In addition, wastewater was used as a brine by-product to pickle three types of vegetables: carrot, cauliflower, and onion. All pickled vegetables showed the highest phenolic content and a higher overall liking, the differences being significant with respect to commercial reference. In conclusion, the results obtained could allow for the conversion of a by-product into a co-product, partially solving an environmental problem, and providing added value to the final product.

Pengaruh Marinasi Ekstrak Buah Andaliman (Zanthoxylum acanthopodium DC.) terhadap Jumlah Total Bakteri, Awal Kebusukan dan Akseptabilitas pada Daging Babi

Andaliman contains active compounds including flavonoids, glycosides, tannins, and has a unique taste, which is a spicy blend with the lemon flavor can be used as a natural preservative to reduce the number of bacteria, prolong the time of rot and the acceptability of meat. The aim of the study was to determine the effect of using the different concentrations of andaliman fruit extract and to determine the best concentration that could reduce the total number of bacteria, delay the onset of spoilage and maintain acceptability. The experimental study used a completely randomized design, with four concentrations of andaliman fruit extract; 0% (P1), 0.25% (P2), 0.50% (P3), and 0.75% (P4). Analysis of variance was used to determine the effect of the andaliman extract concentration on total plate count and the onset of spoilage. The differences between the treatments were observed using Duncan’s multiple range test. The acceptability was analyzed using Kruskal-Wallis’s test and Mann-Whitney’s test. The results showed that the marination using andaliman extract at 0.75% gave the best results in terms of total plate count of 7,9 x 10 6 cfu/g, the onset of spoilage at 717 minutes and acceptability by the panelists.

Study on the Interaction Mechanism Between Soybean Protein Isolates and Lemon Flavor: Isomerization and Degradation of Citral.

By headspace solid-phase microextraction/gas chromatography–mass spectrometry, the effects of 1% (w/v) alcohol denatured soybean protein isolates (L-SPI), native soybean protein isolates (N-SPI), as well as the thermal denaturation of soybean protein isolates (H-SPI) on low concentration (24 μmol/L) of citral was studied in aqueous. The results shows that the SPI could catalyze citral isomerization and yield methyl heptenone and acetaldehyde by inverse aldol condensation degradation. 3-Hydroxycitronelloal was formed as an intermediate in this reaction. The catalytic efficiency of the L-SPI was higher than that of N-SPI, whereas the catalytic efficiency of H-SPI was the lowest. Additionally, it shows that the catalytic efficiency increased as the pH increased. The catalytic efficiency of 7S (Soybean β-Conglycinin) was greater than that of 11S (Soy bean Proglycinin).

Information-based analysis of the coupling between brain and heart reactions to olfactory stimulation.

Analysis of the heart activity is one of the important areas of research in biomedical science and engineering. For this purpose, scientists analyze the activity of the heart in various conditions. Since the brain controls the heart's activity, a relationship should exist among their activities. In this research, for the first time the coupling between heart and brain activities was analyzed by information-based analysis. Considering Shannon entropy as the indicator of the information of a system, we recorded electroencephalogram (EEG) and electrocardiogram (ECG) signals of 13 participants (7 M, 6 F, 18-22 years old) in different external stimulations (using pineapple, banana, vanilla, and lemon flavors as olfactory stimuli) and evaluated how the information of EEG signals and R-R time series (as heart rate variability (HRV)) are linked. The results indicate that the changes in the information of the R-R time series and EEG signals are strongly correlated (ρ=-0.9566). We conclude that heart and brain activities are related.

Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage

Sensory and physical properties of 2 lemon-flavored beverages with 5% and 7.5% wt/wt nonfat dry milk (NFDM) at pH 2.5 were studied during storage. The 2 beverages had similar volatile compounds, but the 5% NFDM had higher aroma and lemon flavor, with a preferred appearance by consumers due to the lower turbidity and viscosity. After 28 d of storage at 4°C, lemon flavor decreased in the 5% NFDM beverage but was still more intense than the 7.5% one. During 70 d of storage, no microorganisms were detected, and the beverages were more stable when stored at 4°C than at room temperature according to changes of physical properties measured for appearance, turbidity, color, particle size, zeta potential, rheological properties, and transmission electron microscopy morphology. Findings of the present study suggest that NFDM may be used at 5% wt/wt to produce stable acidic dairy beverages with low turbidity when stored at 4°C.

Analysis of the volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS

To investigate the flavor changes of Fuliji roast chicken during processing and storage, the volatile organic compounds (VOCs) during processing (fresh, fried, stewed and sterilized) and storage (1 month, 2 months and 4 months) were determined by gas chromatography ion mobility spectrometry (GC-IMS). A total of 47 kinds of VOCs were identified across seven sampling stages, including aldehydes, hydrocarbons, alcohols, ketones, esters, ethers and heterocyclic compounds. More diverse range of aldehydes, alcohols, ketones and esters have been detected compared to acids, ethers and heterocyclic substances. Fingerprints directly reflect the pattern of VOCs at different stages of growth and decay, revealing that frying and stewing are key processes in flavor formation, and that sterilization and storage processes lead to flavor loss in Fuliji roast chicken. Hexanal, nonanal, octanal, 2-heptanone, 3-octanol, 1-octene-3-alcohol, 1-pentanol and ethyl acetate were mainly generated during the frying process. Benzaldehyde, nonanal, octanal, methyl-5-hepten-2-one, 2-methyl-3-heptanone, 1,8-Cineole, linalool, butyl acetate, ethyl propionate, ethyl acetate, coumarin, 2-furfuryl methyl disulfide and 2-pentyl furan were mainly generated during the stewing process. After sterilization, the content of octanal-D, 2-heptanone-D, 2-Methyl-3-heptanone, pentan-1-ol-D decreased, resulting in the reduction of aroma, lemon flavor and oil flavor of Fuliji roast chicken. Seven flavor markers, including hexanal-D, nonanal-M, octanal-M, heptanal-D, acetone, 3-octanol and ethyl acetate-D, were identified in the evolution of the aroma profile of Fuliji roast chicken.

Comparison of Gelatin Flavors for Oral Dosing of C57BL/6J and FVB/N Mice.

Precise oral dosing in rodents is usually achieved by intragastric gavage. If performed incorrectly due to technical difficulties, inexperience, or animal resistance, oral gavage may have animal welfare implications such as esophageal and gastric rupture and aspiration. The stress that is induced by this procedure can also lead to confounding results. In several animal models, drug vehicles must be sugar-free, deliver drugs in a specific formulation, and sometimes supply water. Gelatin has all of these properties. The current study aimed to evaluate the use of gelatin vehicles with different sensory features as an alternative to oral gavage. We investigated the time taken by 2 different inbred mouse strains, FVB/N and C57BL/6J, to ingest sugar-free gelatin pellets of varying flavors. Results showed that FVB/N mice took more time to eat the unflavored, strawberry and diet-flavored gelatin pellets than did C57BL/6J mice. Both strains showed low preference for lemon flavor, with the same ingestion times after the second day. This study showed that the C57BL/6J mice are more likely to eat gelatin than are FVB/N mice, and that the 2 strains of mice show a lower preference for lemon flavoring as compared with other flavors. This method of voluntarily oral administration offers an alternative to gavage for studies that use oral dosing studies.

Analysis of the characteristic flavor substances of boneless cold‐eating rabbit under different preprocessing treatments

Cold-eating rabbit is a local specialty, combined with three different pretreatment methods commonly used in the industry such as directly making, fried after removing blood, and stir-fry after marinating to study the main flavor substances and effects of preconditioning on characteristic flavor compounds. Sensory analysis showed that umami was the strongest, which was the characteristic taste flavor, obtained from the taste substance detection experiment that Glu and 5′-IMP were the characteristic taste substances. Marinating process had a strong umami taste. Volatile flavor compounds were detected, and alcohols and aldehydes were the main volatile flavor substances. There were 23 kinds of volatile flavor substances and nine characteristic volatile flavor substances. The characteristic flavors were lemon, fat, barbecue, fruit, floral, fennel, and smoky flavor; among these, fat, barbecue, and floral flavor were the most obvious. Novelty impact statement This experiment was the first time to study the flavor substances and physical and chemical indexes of cold-eating rabbits, providing theoretical guidance for the industrial production of cold-eating rabbits in Zigong, China. Combined with three different preprocessing methods commonly used in the industrial production of cold-eating rabbits at the present stage, the influence of cold-eating rabbits' product flavor substances and the exploration of characteristic flavor substances were analyzed. This study concluded that the characteristics of the volatile flavor substances were lemon flavor, fat flavor, barbecue flavor, fruit flavor, flower flavor, fennel flavor, and smoke flavor; among these, fat flavor, the roasted meat, and floral aroma were the most obvious, and Glu and 5′-IMP were the characteristic taste substances.

Influence of meteorological conditions on essential oil composition in geraniol-bearing Thymus pulegioides and Thymus hybrid

Essential oils and geraniol-bearing taxa of genus Thymus have potential significance in pharmaceutical and fragrance industries as sources of lemon flavour and fragrance essential and natural origin biologically active compound geraniol. The aim of this study was to estimate effects of meteorological conditions on yield of essential oil and their main compounds in Thymus pulegioides geraniol chemotype and geraniol-bearing interspecific hybrid Thymus × citriodorus cultured in same locality. Hybrid and two individual plants of T. pulegioides were vegetative propagated and grown in the open ground under the same environmental conditions. The volatile oils were isolated by hydrodistillation annually, analysis of main compounds of essential oils—geraniol, nerol, geranial, and neral—was carried out by GC-FID and GC–MS. Observed positive relationship of essential oil yield with rainfall and negative with temperature, sunshine duration and photosynthetically active solar radiation showed that a cool weather, little sunny and moisture are suitable for accumulation of essential oil and geraniol in hybrid T. × citriodorus. Two clones of T. pulegioides geraniol chemotype accumulated the lowest and the highest amounts of volatile oils not in same years. Regression analysis showed unlike trends of effects of many meteorological conditions on yield of essential oil in T. pulegioides samples. Only rainfall and temperature most similarly influenced essential oil accumulation in both T. pulegioides clones. The percentage of geraniol was affected by meteorological conditions more similarly in both T. pulegioides; only effect of rainfall on percentage of geraniol was unlike in different samples. Results showed that same meteorological conditions can differently influence essential oil accumulation not only in different Thymus taxa containing similar chemical composition of essential oils, but also in representatives of same chemotype of same Thymus taxa.

EVALUATION OF WHEY PERMEATE OBTAINED THROUGH NANOFILTRATION FOR THE FORMULATION SPORTS DRINKS/ AVALIAÇÃO DO PERMEADO DE SORO OBTIDO POR NANOFILTRAÇÃO PARA A FORMULAÇÃO DE BEBIDAS ESPORTIVAS

Whey derives from cheese production and is used either in its original form or concentrated in dairy drinks and food products. The whey concentration process generates permeate, which is composed of water and minerals. An alternative for the use of whey permeate is in beverage products. Then, it is important to evaluate its physicochemical properties and sensory aspects of sports drinks formulated with this waste. Different sodium concentrations (0,024, 0,030 and 0,40%) were tested and the intermediate concentration achieved the best results in terms of osmolality in accordance with the standard of current legislation. For the sensory analysis, different concentrations of lemon flavor (0,02, 0,04 and 0,06%) were used, all of which differed significantly (p<0,05) from the commercial sports drink, but the 0,02% concentration had the smallest difference (1,47). The present findings demonstrate the potential of use of whey permeate obtained from nanofiltration for the formulation of sports drinks.

Evaluation of Cytotoxicity and Taste-Masking Effect of Selected Flavors on Dental Lidocaine HCl Injection.

Aim: Anxiety and intolerance to dental local anesthetic injections are common in patients undergoing dental procedures. This work was designed to study cytotoxicity of selected flavors in primary gingival keratinocytes (PGK), to acquire information on their suitability for use in dental lidocaine hydrochloride (LID) injection. We also evaluated the bio-mimetic taste of LID dental injection in the presence of selected flavors and sweetener using an Astree electronic tongue (ETongue). Methods: The cytotoxicity of chocolate natural and artificial flavor (CTE), raspberry flavor artificial (RAS), cherry flavor (CHR), bitterness suppressor flavor (BSF) and lemon flavor extract (LFE) at various dilutions (0.16–10% v/v) was carried out in PGK using the live cell morphological analysis and MTT cell cytotoxicity assay. Based on the cytotoxicity data, CTE and RAS were added to Xylocaine® (2%) along with 0.09% sodium saccharin and taste was assessed using an ETongue. Results: After three hours of treatment, a dose-dependent cell death was induced by all flavors compared to the untreated control. BSF was found to be more toxic when compared to other flavors. CTE was found to be less toxic. The mean IC50 values of CTE, RAS, CHR, BSF and LFE in PGK were found to be 9.54, 8.43, 2.21, 0.38 and 4.01 mg/mL. Taste analysis with the ETongue showed a clear taste difference between the control and test formulations containing CTE and RAS flavors along with sodium saccharin. Conclusion: CTE and RAS flavors in combination with 0.09% sodium saccharin can achieve a significant taste-masking effect in the dental LID injection.