Pub Date : 2020-08-01DOI: 10.6578/TJACFS.2020010-58(4-5).0002
Yu Wang, Hsuan Chen, Wei-Ju Lee
{"title":"Evaluation of the inhibitory abilities of taraxacum formosanum extract and taraxacum of female extract on human breast cancer cells and human colorectal cancer cells","authors":"Yu Wang, Hsuan Chen, Wei-Ju Lee","doi":"10.6578/TJACFS.2020010-58(4-5).0002","DOIUrl":"https://doi.org/10.6578/TJACFS.2020010-58(4-5).0002","url":null,"abstract":"","PeriodicalId":34946,"journal":{"name":"Taiwanese Journal of Agricultural Chemistry and Food Science","volume":"271 1","pages":"105-114"},"PeriodicalIF":0.0,"publicationDate":"2020-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83023589","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Xiao-hui Pua, Michelle C. Lee, S. Hsieh, Ting-Chu Yu, Kuan-Chen Cheng
Sustainable utilization of agricultural wastes has gained attention due to increasing amount of waste generated from both field and manufacturing processes. These wastes contain huge potential of untapped energy that can be utilized after undergoing adequate treatment. Bioethanol, a bioenergy source of high efficiency and low environmental impact, is produced through fermentation of sugar by specific microorganisms. In this study, a conceptual design of ethanol production from taro waste by Saccharomyces cerevisiae was proposed based on data and references. An industrial-scale plant was designed to produce 5 million liters ethanol annually accounting for about 0.5% of the annual ethanol demand in Taiwan. The fermentation section of the plant consists of two feed tanks, where taro waste is diluted and standardized, one batch (aerobic) reactor for microbial culture enrichment, and two parallel systems each consisting of two continuous (an aerobic and an anaerobic respectively) reactors for further culture enrichment and ethanol production.
{"title":"Conceptual Design of an Industrial-Scale Plant for Ethanol Production from Taro Waste","authors":"Xiao-hui Pua, Michelle C. Lee, S. Hsieh, Ting-Chu Yu, Kuan-Chen Cheng","doi":"10.6578/TJACFS.2013.021","DOIUrl":"https://doi.org/10.6578/TJACFS.2013.021","url":null,"abstract":"Sustainable utilization of agricultural wastes has gained attention due to increasing amount of waste generated from both field and manufacturing processes. These wastes contain huge potential of untapped energy that can be utilized after undergoing adequate treatment. Bioethanol, a bioenergy source of high efficiency and low environmental impact, is produced through fermentation of sugar by specific microorganisms. In this study, a conceptual design of ethanol production from taro waste by Saccharomyces cerevisiae was proposed based on data and references. An industrial-scale plant was designed to produce 5 million liters ethanol annually accounting for about 0.5% of the annual ethanol demand in Taiwan. The fermentation section of the plant consists of two feed tanks, where taro waste is diluted and standardized, one batch (aerobic) reactor for microbial culture enrichment, and two parallel systems each consisting of two continuous (an aerobic and an anaerobic respectively) reactors for further culture enrichment and ethanol production.","PeriodicalId":34946,"journal":{"name":"Taiwanese Journal of Agricultural Chemistry and Food Science","volume":"1 1","pages":"176-187"},"PeriodicalIF":0.0,"publicationDate":"2013-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74374031","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Biochar increases the quality of soil and reduces the leaching of nutrients in highly weathered soils. Little, however, is known about the effects of biochar on degraded soils. Therefore, this study hypothesized that adding biochar helps ameliorate and recover the nutrient status of degraded soils. Our purposes are to quantify the effect of adding wood biochar (WB) on the soil fertility characteristics and water leachate chemistry of a degraded soil. Repacked soil columns that contain 0, 2.0, 4.0, and 8.0% (wt/wt) WB were incubated and leached every ten days for 80 days. On days 0 and 80, soil samples were collected and analyzed for fertility. The results demonstrated that adding WB to the soil increased soil pH, soil total carbon, cation exchange capacity and the amount of Mehlich 3 extractable Mn, but reduced the amounts of exchangeable Na, Ca, Mg, Mehlich 3 extractable Ca, Mg, Cu, and Pb. Adding WB did not significantly influence the amounts of total N, exchangeable K, Mehlich 3 extractable P, K, Fe, and other microelements in the soil. The results of leachates showed that the pH and K concentration increased with the increased amount of added WB, but the conductivity and the concentrations of C, N, Ca, Mg, microelements, NO3^-, and PO4^(3-) decreased. These results reveal that adding WB to a degraded soil substantially reduced nutrient leaching, suggesting that adding WB is an effective means of reducing nutrient leaching. In conclusion, applying WB to soils in Taiwan may yield a win-win situation, involving C sequestration and the potential to improve fertility of degraded clayey soil.
{"title":"Impact of wood biochar addition on nutrient leaching and fertility in a rural ultisols of Taiwan.","authors":"Chen-Chi Tsai, Yu‐Fang Chang, G. Hwang, Z. Hseu","doi":"10.6578/TJACFS.2013.010","DOIUrl":"https://doi.org/10.6578/TJACFS.2013.010","url":null,"abstract":"Biochar increases the quality of soil and reduces the leaching of nutrients in highly weathered soils. Little, however, is known about the effects of biochar on degraded soils. Therefore, this study hypothesized that adding biochar helps ameliorate and recover the nutrient status of degraded soils. Our purposes are to quantify the effect of adding wood biochar (WB) on the soil fertility characteristics and water leachate chemistry of a degraded soil. Repacked soil columns that contain 0, 2.0, 4.0, and 8.0% (wt/wt) WB were incubated and leached every ten days for 80 days. On days 0 and 80, soil samples were collected and analyzed for fertility. The results demonstrated that adding WB to the soil increased soil pH, soil total carbon, cation exchange capacity and the amount of Mehlich 3 extractable Mn, but reduced the amounts of exchangeable Na, Ca, Mg, Mehlich 3 extractable Ca, Mg, Cu, and Pb. Adding WB did not significantly influence the amounts of total N, exchangeable K, Mehlich 3 extractable P, K, Fe, and other microelements in the soil. The results of leachates showed that the pH and K concentration increased with the increased amount of added WB, but the conductivity and the concentrations of C, N, Ca, Mg, microelements, NO3^-, and PO4^(3-) decreased. These results reveal that adding WB to a degraded soil substantially reduced nutrient leaching, suggesting that adding WB is an effective means of reducing nutrient leaching. In conclusion, applying WB to soils in Taiwan may yield a win-win situation, involving C sequestration and the potential to improve fertility of degraded clayey soil.","PeriodicalId":34946,"journal":{"name":"Taiwanese Journal of Agricultural Chemistry and Food Science","volume":"18 1","pages":"80-93"},"PeriodicalIF":0.0,"publicationDate":"2013-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90546148","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
e-Polylysine-dextran conjugate is a compound conjugated with e-polylysine (PL) and dextran through the Maillard reaction. The antimicrobial activity of PL-dextran conjugate was investigated using six Gram-positive and Gram-negative bacteria. The integrity of the cell membranes of the representative bacteria was determined by the amount of intracellular components released from the cells. It was found that the PL-dextran conjugate retained most of the original antimicrobial activity of PL. When treated with PL or the PL-dextran conjugate, the amount of releasing materials at absorbance of 260 nm quickly increased in both Gram-negative and positive bacteria, but the absorbance values were different due to the difference in cell structures. Furthermore, an outer membrane (OM) permeability assay was performed by fluorescent probe 1-N-phenylnaphthylamine (NPN). The results showed that PL or PL-dextran conjugate rapidly increased the NPN uptake. In addition, the preservative effect and the emulsifying properties of the PL-dextran conjugate were also observed when it is applied in coffee whitner. These findings indicate that the PL-dextran conjugate can be applied in the food processing industry.
e-聚赖氨酸-葡聚糖缀合物是通过美拉德反应与e-聚赖氨酸(PL)和葡聚糖缀合的化合物。采用革兰氏阳性菌和革兰氏阴性菌对pl -葡聚糖缀合物的抗菌活性进行了研究。代表性细菌的细胞膜完整性是由细胞释放的胞内成分的量决定的。结果发现，PL-葡聚糖偶联物保留了PL原有的大部分抗菌活性。当用PL或PL-葡聚糖偶联物处理革兰氏阴性菌和阳性菌时，在260 nm吸光度处释放物质的量迅速增加，但由于细胞结构的不同，吸光度值不同。此外，采用荧光探针1- n -苯萘胺(NPN)进行外膜(OM)通透性测定。结果表明，PL或PL-葡聚糖缀合物可迅速增加NPN的摄取。此外，还观察了pl -葡聚糖缀合物在咖啡增白剂中的防腐效果和乳化性能。这些结果表明，pl -葡聚糖缀合物在食品加工工业中具有广阔的应用前景。
{"title":"Antibacterial mechanism and application of ε-polylysine conjugation with dextran.","authors":"Jou-Hsuan Ho, C. Chow, H. Su, Tan-Ang Lee","doi":"10.6578/TJACFS.2010.031","DOIUrl":"https://doi.org/10.6578/TJACFS.2010.031","url":null,"abstract":"e-Polylysine-dextran conjugate is a compound conjugated with e-polylysine (PL) and dextran through the Maillard reaction. The antimicrobial activity of PL-dextran conjugate was investigated using six Gram-positive and Gram-negative bacteria. The integrity of the cell membranes of the representative bacteria was determined by the amount of intracellular components released from the cells. It was found that the PL-dextran conjugate retained most of the original antimicrobial activity of PL. When treated with PL or the PL-dextran conjugate, the amount of releasing materials at absorbance of 260 nm quickly increased in both Gram-negative and positive bacteria, but the absorbance values were different due to the difference in cell structures. Furthermore, an outer membrane (OM) permeability assay was performed by fluorescent probe 1-N-phenylnaphthylamine (NPN). The results showed that PL or PL-dextran conjugate rapidly increased the NPN uptake. In addition, the preservative effect and the emulsifying properties of the PL-dextran conjugate were also observed when it is applied in coffee whitner. These findings indicate that the PL-dextran conjugate can be applied in the food processing industry.","PeriodicalId":34946,"journal":{"name":"Taiwanese Journal of Agricultural Chemistry and Food Science","volume":"30 1","pages":"257-269"},"PeriodicalIF":0.0,"publicationDate":"2010-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87246911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Kanintra Suwanmanon, C. Rachtanapun, S. Surapat, C. Chiu, Y. Guu
The objective of this study was to investigate the antimicrobial activities of essential oils (EO) and spice extracts of the plants popularly used in Thai cuisines, namely galangal (Alpinia galanga (Linn.) Stuntz.), finger root (Boesenbergia pandurata Roxb.), lemongrass (Cymbopogon citrates) and torch ginger (Etlingera elatior). The plant extracts were prepared using steam distillation, supercritical fluid extraction (SFE) and conventional Soxhlet extraction techniques. Results demonstrated that galangal extracted by SFE and Soxhlet extraction techniques showed stronger antimicrobial activity against Staphylococcus aureus and Listeria monocytogenes than those of finger root, lemongrass and torch ginger, respectively. Escherichia coli and Salmonella typhimurium, as well as Gram-positive pathogenic bacteria, such as S. aureus and L. monocytogenes, were sensitive to lemongrass EO.
{"title":"Inhibitory Effects of Plant Extracts on the Growth of Five Pathogenic Bacteria","authors":"Kanintra Suwanmanon, C. Rachtanapun, S. Surapat, C. Chiu, Y. Guu","doi":"10.6578/TJACFS.2010.024","DOIUrl":"https://doi.org/10.6578/TJACFS.2010.024","url":null,"abstract":"The objective of this study was to investigate the antimicrobial activities of essential oils (EO) and spice extracts of the plants popularly used in Thai cuisines, namely galangal (Alpinia galanga (Linn.) Stuntz.), finger root (Boesenbergia pandurata Roxb.), lemongrass (Cymbopogon citrates) and torch ginger (Etlingera elatior). The plant extracts were prepared using steam distillation, supercritical fluid extraction (SFE) and conventional Soxhlet extraction techniques. Results demonstrated that galangal extracted by SFE and Soxhlet extraction techniques showed stronger antimicrobial activity against Staphylococcus aureus and Listeria monocytogenes than those of finger root, lemongrass and torch ginger, respectively. Escherichia coli and Salmonella typhimurium, as well as Gram-positive pathogenic bacteria, such as S. aureus and L. monocytogenes, were sensitive to lemongrass EO.","PeriodicalId":34946,"journal":{"name":"Taiwanese Journal of Agricultural Chemistry and Food Science","volume":"33 1","pages":"197-203"},"PeriodicalIF":0.0,"publicationDate":"2010-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82936225","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ching-Ching Lee, Yu-Ling Tsai, Chun-Yeh Chen, Sheng-Dun Lin
Sucrose is one of the principal ingredients of cookies. But a sucrose-rich diet is associated with lipogenesis and obesity. Erythritol is a noncariogenic, nonglycemic and low calorie sweetener that is safe for diabetics. The study explored the feasibility of utilizing erythritol in icebox cookie making. Icebox cookies were prepared with 25%, 50%, 75% and 100% replacement of sucrose with erythritol, respectively, and evaluated for quality indices. The Hunter L value increased with the increased erythritol level, while the product texture showed a reverse effect. No difference was found in the moisture, water activity, protein, fat, ash, and dimensions of icebox cookies prepared with sucrose or erythritol. The erythritol content (dry basis) in icebox cookies before and after baking was not significantly different. In descriptive analysis, the surface color, sweetness, and hardness of icebox cookies became lighter, less sweet, and softer, respectively, as the erythritol level increased and the sucrose level decreased. The 50%, 75%, and 100% erythritol icebox cookies had a cooling sensation. The moistness of icebox cookies showed no difference among all samples. On a seven-point hedonic test, the degree of surface color, sweetness, hardness, flavor and overall liking of icebox cookies prepared with 0%, 25% and 50% replacement of sucrose with erythritol were moderately acceptable (5.1 to 5.6, 5=like slightly). However, the lower liking degree of sensory qualities of 100% erythritol icebox cookies was observed. Overall, a partial replacement of sucrose with erythritol in icebox cookie making is feasible.
{"title":"Quality Characteristics of Erythritol Icebox Cookies","authors":"Ching-Ching Lee, Yu-Ling Tsai, Chun-Yeh Chen, Sheng-Dun Lin","doi":"10.6578/TJACFS.2010.008","DOIUrl":"https://doi.org/10.6578/TJACFS.2010.008","url":null,"abstract":"Sucrose is one of the principal ingredients of cookies. But a sucrose-rich diet is associated with lipogenesis and obesity. Erythritol is a noncariogenic, nonglycemic and low calorie sweetener that is safe for diabetics. The study explored the feasibility of utilizing erythritol in icebox cookie making. Icebox cookies were prepared with 25%, 50%, 75% and 100% replacement of sucrose with erythritol, respectively, and evaluated for quality indices. The Hunter L value increased with the increased erythritol level, while the product texture showed a reverse effect. No difference was found in the moisture, water activity, protein, fat, ash, and dimensions of icebox cookies prepared with sucrose or erythritol. The erythritol content (dry basis) in icebox cookies before and after baking was not significantly different. In descriptive analysis, the surface color, sweetness, and hardness of icebox cookies became lighter, less sweet, and softer, respectively, as the erythritol level increased and the sucrose level decreased. The 50%, 75%, and 100% erythritol icebox cookies had a cooling sensation. The moistness of icebox cookies showed no difference among all samples. On a seven-point hedonic test, the degree of surface color, sweetness, hardness, flavor and overall liking of icebox cookies prepared with 0%, 25% and 50% replacement of sucrose with erythritol were moderately acceptable (5.1 to 5.6, 5=like slightly). However, the lower liking degree of sensory qualities of 100% erythritol icebox cookies was observed. Overall, a partial replacement of sucrose with erythritol in icebox cookie making is feasible.","PeriodicalId":34946,"journal":{"name":"Taiwanese Journal of Agricultural Chemistry and Food Science","volume":"63 1","pages":"64-73"},"PeriodicalIF":0.0,"publicationDate":"2010-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78208695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In this study the differences in texture profile analysis (TPA), oil-uptake, and microstructure of donuts during atmospheric frying and vacuum frying (20 torr) were compared. Two types of donuts (cake donut and yeast-raised donut) with two temperature Levels (140℃ and 160℃) and three frying times (3, 4, and 5 minutes) were used for frying. Vacuum frying had a lower a-value on the surface of the cake donuts and formed larger pores and a rougher microstructures than the atmospheric deep-fried donuts. The L-value of the donut decreased with vacuum frying, and the hardness of the cake donut increased with both flying temperature and time. Scanning electron microscopy (SEM) of donuts under atmospheric frying showed various sizes of starch granules attached to the internal structure of the gas poles. There appeared to be fewer amount of starch in the cake donuts that were vacuum fried and their surface was smoother than that of donuts that were fried under atmospheric condition. The oil content of cake donuts was lower with vacuum flying than with atmospheric flying. However, the oil content of yeast-raised donuts was lower with atmospheric frying than with vacuum frying. In both types of donuts, the donuts deep-fried under atmospheric conditions at 140℃ for 5 minutes had higher sensory scores than any of the other processing conditions.
{"title":"Effects of Atmospheric and Vacuum Frying on the Quality of Donuts","authors":"Hwang JeanYu, Sung WenChieh, Shyu YungShin","doi":"10.6578/TJACFS.2009.027","DOIUrl":"https://doi.org/10.6578/TJACFS.2009.027","url":null,"abstract":"In this study the differences in texture profile analysis (TPA), oil-uptake, and microstructure of donuts during atmospheric frying and vacuum frying (20 torr) were compared. Two types of donuts (cake donut and yeast-raised donut) with two temperature Levels (140℃ and 160℃) and three frying times (3, 4, and 5 minutes) were used for frying. Vacuum frying had a lower a-value on the surface of the cake donuts and formed larger pores and a rougher microstructures than the atmospheric deep-fried donuts. The L-value of the donut decreased with vacuum frying, and the hardness of the cake donut increased with both flying temperature and time. Scanning electron microscopy (SEM) of donuts under atmospheric frying showed various sizes of starch granules attached to the internal structure of the gas poles. There appeared to be fewer amount of starch in the cake donuts that were vacuum fried and their surface was smoother than that of donuts that were fried under atmospheric condition. The oil content of cake donuts was lower with vacuum flying than with atmospheric flying. However, the oil content of yeast-raised donuts was lower with atmospheric frying than with vacuum frying. In both types of donuts, the donuts deep-fried under atmospheric conditions at 140℃ for 5 minutes had higher sensory scores than any of the other processing conditions.","PeriodicalId":34946,"journal":{"name":"Taiwanese Journal of Agricultural Chemistry and Food Science","volume":"8 1","pages":"238-249"},"PeriodicalIF":0.0,"publicationDate":"2009-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84640629","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
C. Chyau, Shanshan Liu, N. Lin, Kang-Tsun Fan, Po-Tsun Kuo, J. Su
Seven extracts of nutmeg, including 1 essential oil using steam-distillation (SD), 3 extracts using supercritical carbon dioxide (SC-CO2) extraction at 3 different pressures (2000, 3000 and 4000 psi) and 3 solvent extracts using n-hexane, ethyl acetate and methanol, respectively, were obtained to evaluate their antioxidant properties. The antioxidant activities of these materials were determined and compared with antioxidants BHA and α-tocopherol in vitro using a ferric thiocyanate assay. The antioxidant properties of these extracts and antioxidants were determined as follows. BHA ＞ methanol ＞ ethyl acetate ＞ α-tocopherol ＞ n-hexane ＞ SC-CO2 3000 psi ＞ SD ＞ SC-CO2 4000 psi ＞ SC-CO2 2000 psi. In these extracts, the volatile compositions from the SC-CO2 and SD extracts were further identified by GC and GC/MS. The total concentration of phenolic compounds was found to be the highest in SC-CO2, 2000 psi extracts, while the lowest total concentration was found in the SD extracts. The highest concentration of monoterpenes was found in the SD extracts, while the lowest concentrations were found in the SC-CO2, 4000 psi extracts. These results suggest that the antioxidant activities of nutmeg extract by steam-distillation and SC-CO2 extraction were not only affected by the amounts of phenolic compounds but also the amounts of monoterpenes.
{"title":"Antioxidant Activity of Extracts and Volatile Compositions of Steam Distilled Essential Oil and Super Carbon Dioxide Extracts from Nutmeg (Myristica fragrans H.)","authors":"C. Chyau, Shanshan Liu, N. Lin, Kang-Tsun Fan, Po-Tsun Kuo, J. Su","doi":"10.6578/TJACFS.2009.024","DOIUrl":"https://doi.org/10.6578/TJACFS.2009.024","url":null,"abstract":"Seven extracts of nutmeg, including 1 essential oil using steam-distillation (SD), 3 extracts using supercritical carbon dioxide (SC-CO2) extraction at 3 different pressures (2000, 3000 and 4000 psi) and 3 solvent extracts using n-hexane, ethyl acetate and methanol, respectively, were obtained to evaluate their antioxidant properties. The antioxidant activities of these materials were determined and compared with antioxidants BHA and α-tocopherol in vitro using a ferric thiocyanate assay. The antioxidant properties of these extracts and antioxidants were determined as follows. BHA ＞ methanol ＞ ethyl acetate ＞ α-tocopherol ＞ n-hexane ＞ SC-CO2 3000 psi ＞ SD ＞ SC-CO2 4000 psi ＞ SC-CO2 2000 psi. In these extracts, the volatile compositions from the SC-CO2 and SD extracts were further identified by GC and GC/MS. The total concentration of phenolic compounds was found to be the highest in SC-CO2, 2000 psi extracts, while the lowest total concentration was found in the SD extracts. The highest concentration of monoterpenes was found in the SD extracts, while the lowest concentrations were found in the SC-CO2, 4000 psi extracts. These results suggest that the antioxidant activities of nutmeg extract by steam-distillation and SC-CO2 extraction were not only affected by the amounts of phenolic compounds but also the amounts of monoterpenes.","PeriodicalId":34946,"journal":{"name":"Taiwanese Journal of Agricultural Chemistry and Food Science","volume":"145 1","pages":"212-219"},"PeriodicalIF":0.0,"publicationDate":"2009-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78202918","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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