Sinensis Var Research Articles

Investigation on the Utilization Possibility of Orange (Citrus sinensis var. Valencia) Oil Extracted by Microwave Pretreatment-Improved Steam Distillation as Natural Flavoring Agent Based on its Characteristics Analysis

The main objective of the present study was to determine some of the physical, chemical and sensory characteristics of essential oil extracted from orange peel using microwave pretreatment-improved steam distillation method in order to utilize it as a natural flavoring agent. Microwave pretreatment of orange peel preceded steam distillation process, which carried out under a set of defined conditions. Scanning electron microscopy (SEM) of orange peel undergone 15 seconds with a temperature of 60°C (320W) microwave pretreatment was used to study the potential of this pretreatment. With GC and GC-MS, the quantity and quality of the oil compounds were characterized in particular of which relative to the flavor. Sensory evaluation was determined by a panel of experienced people and consumer evaluation. Comparisons were made to orange oil provided in literature in terms of yield, physical, chemical and sensory characteristics. The study showed an effective commercially and environmentally friendly technique termed as microwave pretreatment-improved steam distillation method. SEM images provided evidence as to a greatly expand in the oil glands by microwave pretreatment without any rupture which subsequently correlated with extraction time reduction. Moreover, the set of defined conditions that applied in the steam distillation step considerably maintained the chemical and sensory properties of the oil distilled. The extracted oil possesses physical, chemical and sensory characteristics that offer this oil special interest as a natural flavoring agent. Further, the productivity was 0.52% and it was useful to add a small amount of this oil (0.2%) for adding orange flavor as it in original fruit. Based on orange oil flavor profile characterized by GC-MS and sensory evaluation, flavor compounds deterioration, development boiled odor and off-flavor compounds were prevented due to the adjustment in the extraction process. Orange peel oil steam distilled was highly appealing in flavor and overall acceptability.

Changes in chlorophyll and polyphenols content in Camellia sinensis var. sinensis at different stage of leaf maturity

Chlorophyll and polyphenols are chemical compound related to parameter quality of green tea. We studied the variation of chlorophyll and polyphenol in the development stage of tea leaves (bud, 1st, 2nd, 3rd, and 4th). Five clones of tea (Camelia sinensis var. sinensis) from Indonesia and a clone from Japan were used in this study. The results showed that total chlorophyll and total polyphenol content in bud between 1.59-2.15 mg/g (db) and 12.24-14.59% respectively. The concentration of chlorophyll increased significantly with developments stage of leaf while total polyphenol tended to decrease with leaf maturity. Pearson Correlation analysis showed that chlorophyll content was negatively correlated (r = -0.83; p = 0.05) with total polyphenol during developmental stage of tea leaves. Results suggests that five clones of tea from Indonesia have similar quality with tea clone from Japan in chlorophyll and polyphenol content. The present study also provides guidelines on application plucking standard to produce high quality of green tea.

Potensi senyawa antioksidan alami pada berbagai jenis kacang

The objectives of this research wew to determine antioxidant activity of eight different beans, included snap bean ( Phaseolus vulgaris L.), pigeon pea ( Cajanus cajan (L.) Millsp.), mung bean ( Phaseolus aureus L.) pea bean ( Pisum sativum L.) soybean ( Glysine max (L.) Merr.), kidney bean ( Phaseolus vulgaris L.), yardlong bean ( Vigna sinensis var. sesquipedalis L.), and cowpea ( Vigna unguiculata L.). Each bean was milled then extracted in 80% ethanol. The extract was evaporated to find antioxidant crude extract. This extract was prepared for antioxidant activity measurement using oth conjugated diene and ferric thiocynate methods. Kidney bean had the highest antioxidant crude extract content followed by yardlong bean. At the concentration of 500 ppm, kidney bean and yardlong bean had the highest antioxidant activity among the beans studied, but lower than tocopherol at the same concentration. The conjugated diene content of both bean was 33% compare to 23% tor tocopherol. Inhibition of linoleic acid oxidation of yardlong bean and kidney bean were 48% and 52% respectively compare to 60% for tocopherol.

Protocol: high-efficiency in-planta Agrobacterium-mediated transgenic hairy root induction of Camellia sinensis var. sinensis

BackgroundCamellia sinensis var. sinensis is widely grown for tea beverages that possess significant health promoting effects. Studies on tea plant genetics and breeding are hindered due to its recalcitrance to Agrobacterium-mediated genetic transformation. Among the possible reasons, oxidation of phenolics released from explant tissues and bactericidal effects of tea polyphenols during the process of transformation play a role in the plant recalcitrance. The aim of the present study was to alleviate the harmful effects of phenolic compounds using in-planta transformation.ResultsTwo-month old seedlings of tea cultivar “Nong Kangzao” were infected at the hypocotyl with wild type Agrobacterium rhizogenes and maintained in an environment of high humidity. 88.3% of infected plants developed hairy roots at the wounded site after 2 months of infection. Our data indicated that transgenic hairy root induction of tea can be achieved using A. rhizogenes following the optimized protocol.ConclusionWith this method, composite tea plants containing wild-type shoots with transgenic roots can be generated for “in root” gene functional characterization and root-shoot interaction studies. Moreover, this method can be applied to improve the root system of composite tea plants for a better resistance to abiotic and biotic stresses.

Optimized Camellia sinensis var. sinensis, Ilex paraguariensis, and Aspalathus linearis blend presents high antioxidant and antiproliferative activities in a beverage model

A statistical optimization study was conducted to obtain a tea containing fermented rooibos (Aspalathus linearis), white tea (Camellia sinensis var. sinensis), and roasted mate (Ilex paraguariensis). An optimal combination of these species was proposed. This optimized tea inhibited 64% the lipoperoxidation in vitro and presented a high phenolic content, especially kaempferol, (+)-catechin, (−)-epicatechin, rutin, (−)-epigallocatechin, and (−)-epicatechin-2-O-gallate. Indeed, the antioxidant effect was confirmed by decreasing 30% the reactive oxygen species generation in human hepatoma carcinoma cells (HepG2, 100 and 240 µg/mL). In the cell viability assay, the GI50 for human colorectal adenocarcinoma epithelial cells (Caco-2) was about 547 µg/mL and 481 µg/mL for HepG2. The pasteurization process (65 °C/30 min) did not affect the total phenolic content and antioxidant activity of the optimized tea formulation. The sensory test indicated an acceptability index of 78%, showing that the analytical approach adopted was feasible to develop a phenolic-rich beverage.

Naphthoquinone Metabolites Produced by Monacrosporium ambrosium, the Ectosymbiotic Fungus of Tea Shot-Hole Borer, Euwallacea fornicatus, in Stems of Tea, Camellia sinensis.

The tea shot-hole borer beetle (TSHB, Euwallacea fornicatus) causes serious damage in plantations of tea, Camellia sinensis var. assamica, in Sri Lanka and South India. TSHB is found in symbiotic association with the ambrosia fungus, Monacrosporium ambrosium (syn. Fusarium ambrosium), in galleries located within stems of tea bushes. M. ambrosium is known to be the sole food source of TSHB. Six naphthoquinones produced during spore germination in a laboratory culture broth of M. ambrosium were isolated and identified as dihydroanhydrojavanicin, anhydrojavanicin, javanicin, 5,8-dihydroxy-2-methyl-3-(2-oxopropyl)naphthalene-1,4-dione, anhydrofusarubin and solaniol. Chloroform extracts of tea stems with red-colored galleries occupied by TSHB contained UV active compounds similar to the above naphthoquinones. Laboratory assays demonstrated that the combined ethyl acetate extracts of the fungal culture broth and mycelium inhibited the growth of endophytic fungi Pestalotiopsis camelliae and Phoma multirostrata, which were also isolated from tea stems. Thus, pigmented naphthoquinones secreted by M. ambrosium during spore germination may prevent other fungi from invading TSHB galleries in tea stems. The antifungal nature of the naphthoquinone extract suggests that it protects the habitat of TSHB. We propose that the TSHB fungal ectosymbiont M. ambrosium provides not only the food and sterol skeleton necessary for the development of the beetle during its larval stages, but also serves as a producer of fungal inhibitors that help to preserve the purity of the fungal garden of TSHB.

Optimisation of saponin extraction conditions with Camellia sinensis var. assamica seed and its application for a natural detergent.

Camellia sinensis var. assamica seed cake (a by-product of tea-seed oil) is an abundant resource with poor utilisation. C. sinensis var. assamica seed saponin (CSS) is one kind of non-ionic surfactant. In this study, the CSS extraction conditions were optimised by response surface methodology (RSM) and then the CSS detergent was developed. Additionally, the safety and decontamination ability of the developed detergent were evaluated. The optimised extraction conditions were including the extracting temperature of 40.04 °C, extraction time of 4.97 h, ethanol concentration of 64.11% and liquid-solid ratio of 14.57:1 mL g-1 . The formula of the CSS detergent was as follows: 20% crude CSS, 0.3% oxidised tea polyphenols (OTPs), 0.2% nisin, 0.3% sodium dehydroacetate, 0.7% sodium alginate and 0.5% sodium polyacrylate. The LD50 of the CSS detergent exceeds 14 g kg-1 in mice, indicating the detergent was non-toxic. Both of the emulsifying and the pesticide residues removal abilities of the CSS detergent were significantly stronger than the commercial detergent. A natural tea seed saponin detergent with good safety and decontamination ability was successfully developed. This can make better use of the tea seed cake, thereby creating added value in the tea seed oil industry. © 2017 Society of Chemical Industry.

Names of Assam tea: Their priority, typification and nomenclatural notes

AbstractVarious names have been used for Assam tea and they are typified here. The currently widely used name, Camellia sinensis var. assamica, is a combination based on Thea viridis var. assamica, not “T. assamica” because the latter was never validly published. Two earlier published names, C. theifera and T. cochinchinensis, and two later ones, C. tenuistipa and T. yersinii, may represent the same taxon and are treated as synonyms of T. viridis var. assamica because the latter has priority at the rank of variety and therefore is the correct name for Assam tea.

Antifungal Activity of Black Caraway and Anise Essential Oils Against Penicillium digitatum on Blood Orange Fruits

ABSTRACTEssential oils are distilled liquids generally extracted from the stems, leaves, flowers, or other parts of a plant. In this study, antifungal activity against Penicillium digitatum of black caraway (Carum carvi) and anise (Pimpinella anisum) essential oils was investigated at different concentrations (0, 200, 400, 600,and 800 μL.L−1) on blood orange (Citrus sinensis var. Moro) in vivo and in vitro. The in vitro experiment results showed that two used the essential oils had strongly fungicidal effects, so that, the growth of P. digitatum was completely inhibited by the application of black caraway and anise oils. Anise and black caraway oils completely inhibited P. digitatum growth at the concentrations of 600 μL.L−1. In vivo experiment resulted in the complete inhibition of P. digitatum growth by anise and black caraway essential oils on blood orange fruits at any applied concentrations compared to the controls. In addition, at higher concentrations of 600 μL.L−1 showed the positive effects of the two oils on fruit quality features, including total soluble solids, antioxidant and anthocyanin contents, titrable acidity, and pH and weight loss percentages. Therefore, the infections of blood orange fruits were inhibited by P. digitatum oils, and their storage life was increased as well. The antifungal effects of the essential oils applied both on the fruit postharvest in vivo and in vitro were corroborated by the results obtained in this research. Thus, application of these plant essential oils could be used as biodegradable and eco-friendly agent for disease management of green mold during blood orange fruit production.

An application of blended amendments in monsoon rice field

IntroductionRice is the main food crop of the world, and the cultivation of rice crop during the monsoon season is hard due to the rain-induced waterlogging. Apart from this, farmers in north-eastern regions of India often implement improper crop management leading to poor yields. Thus, the development of suitable management practices under improved varieties of rice become essential for increasing rice productivity, improving soil quality status and reducing methane emission.MethodsThe aim of the study was to investigate the variation in soil properties, crop growth and methane emission under the application of an inorganic fertiliser as well as its mixtures with both inorganic and plant materials. In such an attempt, a field-based experiment was conducted with the rice variety Chandrama during 2015 in slightly acidic soil having sandy loam texture. Five amendments, i.e. NPK and NPK, blended separately with magnesium sulphate, fresh neem (Azadirechta indica) leaves, used tea (Camellia sinensis var. assamica) leaves, and fresh karanj (Pongamia glabra) leaves were used for the study with four replications each.ResultsApplication of NPK separately with the leaves of neem, tea and karanj separately at the onset of monsoon season markedly affected the soil porosity and the water-holding capacity of the soil. However, in comparison with sole NPK fertilisation, a significance increase in soil organic matter accumulation (2.48 ± 0.10%) was seen only for karanj-blended NPK while magnesium sulphate-blended NPK showed the lowest methane emission (0.30 ± 0.01 mg/m2/h). The rice plants grown on karanj-blended NPK soil showed the highest yield (0.560 ± 0.01 kg/m2) among the five amendments.ConclusionsIt was found that only the karanj leaves blended NPK could significantly improve the soil organic matter and increase rice yield without intensifying methane emission, while magnesium sulphate blended with NPK could significantly reduce methane emission in the flooded rice paddy soil at 0.5 t/ha application level but exhibit lower rice yield.

COMPARISON OF BLACK TEA TYPES WITH GRADES AND BLENDS

The chemical and sensory properties of conventional and organic black tea kinds (Camellia sinensis var. sinensis) regarding of blend and grade were compared. Organic teas were produced from teas harvested from Hemsin region, Rize, Turkey where has a latitude of 41°2'53.53N and a longitude of 40°53'56.61E. Conventional black teas were produced from teas harvested from Tirebolu region, Giresun, Turkey where has a latitude of 41°0'26.85N and a longitude of 38°48'52.54E. The water extract, cellulose, polyphenol, mineral, and caffeine contents; TF/TR ratio; and a sensory evaluation were used as parameters to compare conventional and organic black tea blends and grades. The polyphenol contents (12.53-8.57%) of conventional teas were higher than that (9.86-7.60%) of organic teas, and the cellulose contents (17.86-13.45%) of organic teas were higher than that (17.55-11.60%) of conventional tea samples. The highest caffeine contents were found in first grades of first blends of tea samples. The amount of caffeine in blend 1 of grade 1 of conventional tea was 2.67% as it was 1.86% for organic tea in the same blend and grade. Regarding the TF/TR ratios and the sensory evaluation scores, both the conventional and organic teas were similar. The grade and blend affected significantly the quality of black tea. Key words: black tea, blend, chemical component, grade, sensory

Extraction and characterisation of lemon, orange and grapefruit seeds press cake proteins

The aim of this study was to characterise the proteins of lemon (Citrus limon var. Kutdiken), orange (Citrus sinensis var. Dortyol) and grapefruit (Citrus paradisivar. Beyaz) seeds extracted from their defatted press cakes. The press cakes were collected from the cold oil pressing of the seeds which were pre-treated by different techniques. Ultrasound-assisted alkaline (pH=9.0) extraction and isoelectric point (pH=4.0) precipitation procedure yielded around 34.47-80.95% proteins. The extracted seed proteins were in good quality for colour and antioxidant capacity. The extracted-lyophilised proteins were more soluble at pH 11-12 and below 2. The viscosity of the protein dispersions ranged from 3.67 to 25.70 cP. Sixteen amino acids were quantified in the samples, while asparagine, cysteine, hydroxyproline and tryptophan were absent. Thermal denaturation temperature and enthalpy change of denaturation were reported for the first time. The gel electrophoresis indicated four distinct protein bands at around 10...

The Aroma Profiles of Thai Green Teas Derived from Two Varieties, Chinese and Assam

Camellia sinensis cultivated for tea has two varieties: Camellia sinensis var. sinensis (Chinese variety) and Camellia sinensis var. assamica (Assam variety). Japanese green teas are mainly produced from the Chinese variety, whereas Thai green teas are made from both varieties. The odors of Thai green teas made from each variety differ from each other and are also distinct from that of Japanese green tea. Here, we investigated the characteristics of the aroma of Thai green teas (Chinese and Assam varieties) and Japanese green tea (Chinese variety) following fractional distillation of their hexane extracts. Each fraction was analyzed by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). We found that the rich aroma characteristics of Thai green tea depend on whether the Chinese or the Assam variety is used.

EFFECT OF FLY ASH APPLICATION ON THE CHLOROPHYLL AND PROLINE CONTENT OF COWPEA (VIGNA SINENSIS VAR. KANCHAN) PLANT.

17Jul 2017 EFFECT OF FLY ASH APPLICATION ON THE CHLOROPHYLL AND PROLINE CONTENT OF COWPEA (VIGNA SINENSIS VAR. KANCHAN) PLANT. Pallavi Rai and Harbans Kaur Kehri. Department of Botany, University of Allahabad, Allahabad.

Novel acetylcholinesterase inhibitors from Zijuan tea and biosynthetic pathway of caffeoylated catechin in tea plant

Zijuan tea is a special cultivar of Yunnan broad-leaf tea (Camellia sinensis var. assamica) with purple buds, leaves, and stems. Phytochemical study on this tea led to the discovery of three hydroxycinnamoylated catechins (HCCs) (1–3), seven other catechins (4–10), three proanthocyanidins (11–13), five flavones and flavone glycosides (14–18), two alkaloids (19, 20), one steroid (21), and one phenylpropanoid glycoside (22). The isolation and structural elucidation of the caffeoylated catechin (1) by means of spectroscopic techniques were described. We also provide the first evidence that 1 is synthesized via a two-step pathway in tea plant. The three HCCs (1–3) were investigated on their bioactivity through molecular modeling simulation and biochemical experiments. Our results show that they bind acetylcholinesterase (AChE) tightly and have strong AChE inhibitory activity with IC50 value at 2.49, 11.41, 62.26μM, respectively.

Germination of Corylopsis seeds evaluated by X-ray imaging and cold stratification

Effects of immersing seeds in water and X-ray imagining on germination of Corylopsis seed were investigated. Seeds that sank or floated were collected after immersing in water for 5 min, 4 h or 16 h, and germinated with or without 5°C cold stratification (CS). In C. coreana and C. sinensis var. calvescens, 52% and 89%, respectively, of seeds that sank immediately developed embryos and cotyledons germinated. Germination of C. sinensis var. calvescens seeds that sank after 16 h increased to 45% after the first CS treatment, as compared to 12% without CS. Immersing seeds in water for 16 h to collect full and mostly full seeds is recommended. X-ray imaging coupled with immersion is effective technique to select viable seeds. Dormancy could be partially released by immersing seeds in water for 16 h; however, germination was improved after CS.

Effect of Miscanthus sinensis var. purpurascens Flower Extract on Proliferation and Molecular Regulation in Human Dermal Papilla Cells and Stressed C57BL/6 Mice.

To investigate the hair growth-promoting effect of Miscanthus sinensis var. purpurascens (MSP) flower extracton on in vitro and in vivo models. MSP flower extract was extracted in 99.9% methanol and applied to examine the proliferation of human dermal papilla cells (hDPCs) in vitro at the dose of 3.92-62.50 μg/mL and hair growth of C57BL/6 mice in vivo at the dose of 1000 μg/mL. The expression of transforming growth factor β1 (TGF-β1), hepatocyte growth factor (HGF), β-catenin, substance P was measured by relative quantitative realtime polymerase chain reaction. Histopathological and immunohistochemical analysis were performed. MSP (7.81 μg/mL) down-regulated TGF-β1 and up-regulated HGF and β-catenin in hDPCs (P<0.01). MSP (1000 μg/mL)-treated mice showed the earlier transition of hair follicles from the telogen to the anagen phase. The number of mast cells was lower in the MSP-treated mice than in other groups (P<0.05 vs. NCS group). Substance P and TGF-β1 were expressed in hair follicles and skin of the MSP group lower than that in negative control. Stem cell factor in hair follicles was up-regulated in the MSP-treated mice (P<0.01). The MSP flower extract may have hair growth-promotion activities.

Tree size predicts vascular epiphytic richness of traditional cultivated tea plantations in Southwestern China

Species–area relationship has been widely addressed on many plant communities, but very few have conducted on epiphytic communities. Epiphytic plants are plentiful on ancient tea trees (Camelia sinensis var. assamica) in the well-known Jingmai tea plantation area, Langcang region of Yunnan Province, SW China, and add to the plant community biodiversity. We investigated 343 tea trees with various ground diameter, canopy area, under branch height, and tree height. A total of 146 vascular epiphytic plants, belonging to 19 species in seven families were recorded from the trunk or branches of 93 (27.11%) investigated trees. We examined in situ abundance, richness, and diversity (Shannon–Weiner index) of the recorded vascular epiphytes, and their relationships to tree variables. Our results showed that the distribution (abundance, richness, and diversity) of epiphytic plants are significantly related to the canopy area (p<0.05) and basal diameter (p<0.0001) of tea trees, supporting their use as key factors and good predictor for the epiphyte’s appearance in this type of agro-ecosystems. We also concluded that the species–area relationship is a useful epiphytic species community research tool.

Introduction and characterization of charged functional domains into an esterified pectic homogalacturonan by a citrus pectin methylesterase and comparison of its modes of action to other pectin methylesterase isozymes

One of the four pectin methylesterase types isolated from Citrus sinensis var. Valencia fruit was used to demethylesterify a model homogalacturonan (HG) to 30%, 50% and 70% degree of methylesterification (DM) at pH 4.5 and 7.0, respectively. Introduced demethylesterified blocks (DMBs) were released by a limited endo-polygalacturonase (EPG) digestion, separated and quantified by HPAEC. Average DMB size (BS¯) and number of such blocks per molecule (BN¯) differed depending on final DM and reaction pH (P < 0.05). BS¯ and BN¯ were significantly higher in 30% DM HG than 50 and 70 DMs. pH 4.5 series showed significantly larger BS¯ compared to pH 7.5 series (P < 0.01). Distribution of DMBs released by limited EPG digest was predicted by mathematical modeling and in silico modeled processive (degree of processivity = 10), multiple attack mode of action best explains the experimental block distributions. Absolute degree of blockiness (DBabs) obtained from exhaustive EPG digestions, displayed a linear relationship with DM regardless of reaction pH (P < 0.001). Significant correlation coefficients between BS¯, BN¯, DBabs, and DM manifested the effectiveness of the block information gained from both EPG digestion to estimate DMB distribution pattern (P < 0.05). However, comparison of block distribution information of three isozymes revealed that difference in block pattern could be manifested by parameters from limited EPG digest (BS¯, BN¯) but not by those from exhaustive digest (DB/DBabs). The results suggested the possibility to control BS¯ and to customize specific population of demethylesterified pectin molecules using PME isozymes from Valencia orange.

EFFECT OF USING ORANGE ON THE PHYSICO-CHEMICAL PROPERTIES OF RICOTTA CHEESE

ricotta cheese was manufactured from whether sweet whey or sweet buttermilk fortified with (Citrus sinensis var. Balady) as a functional dairy food with high antioxidant activity and long shelf life. Ricotta cheese was fortified with 1,3 and 5% Citrus sinensis and stored at 5 ± 1oC for 22 days. Subsequently, the resultant cheeses from different treatments were analyzed for antioxidant activity by using FRAP methods, chemical, microbiological, loss and recovery of protein %, Cheese yield %, amino acid content, chemical score, protein efficiency ratio (PER), biological value (BV)and sensory properties. Also, cost of production was determined. The results revealed that, Ricotta cheese supplemented with Citrus sinensis either made from sweet whey or buttermilk retained more ferric reducing antioxidant power (FRAP), pH values, cheese yield, amino acids and organoleptic properties. On the other hand, fortification with Citrus sinensis decreased the total bacterial count, mould & yeast, titratable acidity, loss protein % and the cost of production. It was concluded that, Ricotta cheese could further carry more healthy benefits and extended the shelf life of Ricotta chesse when it was fortified with Citrus sinensis var. Balady whether made from sweet whey or buttermilk up to 5% but concerning organoleptic properties the level of 3% Citrus sinensis var. Balady of the resultant cheese made from whey or buttermilk was preferable.