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Partial propane extraction of aromatic compounds from dehydrated basils (Ocimum Lamiaceae)
BACKGROUND Many conventional extraction methods for basils (Ocimum sp. Lamiaceae) produce only the extract as a usable product and leave the extracted herb as a waste product. We demonstrate partial extraction of chemically and morphologically diverse basil cultivars using propane at low temperature...
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| Published in: | Journal of the science of food and agriculture 2019-06, Vol.99 (8), p.3776-3784 |
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| Main Authors: | , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c3532-57829a49ee29457d27a633a987f6884b9a3da66730658020b135d52e98eeaa0c3 |
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| cites | cdi_FETCH-LOGICAL-c3532-57829a49ee29457d27a633a987f6884b9a3da66730658020b135d52e98eeaa0c3 |
| container_end_page | 3784 |
| container_issue | 8 |
| container_start_page | 3776 |
| container_title | Journal of the science of food and agriculture |
| container_volume | 99 |
| creator | Kalkan, Elif Maness, Niels O Chrz, Donna R |
| description | BACKGROUND
Many conventional extraction methods for basils (Ocimum sp. Lamiaceae) produce only the extract as a usable product and leave the extracted herb as a waste product. We demonstrate partial extraction of chemically and morphologically diverse basil cultivars using propane at low temperature (20–27 °C) and pressure (950–1200 kPa) and evaluate the process for production of dual products, the extracted herb (raffinate) and the herb extract in terms of aromatic content and color.
RESULTS
The extracts contained aromatic compounds that were characteristic of but not always identical in terms of relative abundance to the dehydrated herb. Extraction decreased total aromatics in the raffinate by 12–43% but the individual aromatic proportions remained essentially the same, preserving flavor characteristics of the raffinate. Color was mostly unchanged by the extraction process.
CONCLUSION
Partial propane extraction resulted in two useful basil products (an extract and extraction raffinate). Aromatic extractability was tissue and cultivar dependent for basils. Therefore, partial extraction protocols should be optimized according to cultivar/plant tissue abundance to provide consistent aromatic intensity of these potential food products. © 2019 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.9592 |
| format | article |
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Many conventional extraction methods for basils (Ocimum sp. Lamiaceae) produce only the extract as a usable product and leave the extracted herb as a waste product. We demonstrate partial extraction of chemically and morphologically diverse basil cultivars using propane at low temperature (20–27 °C) and pressure (950–1200 kPa) and evaluate the process for production of dual products, the extracted herb (raffinate) and the herb extract in terms of aromatic content and color.
RESULTS
The extracts contained aromatic compounds that were characteristic of but not always identical in terms of relative abundance to the dehydrated herb. Extraction decreased total aromatics in the raffinate by 12–43% but the individual aromatic proportions remained essentially the same, preserving flavor characteristics of the raffinate. Color was mostly unchanged by the extraction process.
CONCLUSION
Partial propane extraction resulted in two useful basil products (an extract and extraction raffinate). Aromatic extractability was tissue and cultivar dependent for basils. Therefore, partial extraction protocols should be optimized according to cultivar/plant tissue abundance to provide consistent aromatic intensity of these potential food products. © 2019 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.9592</identifier><identifier>PMID: 30637745</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Abundance ; Aroma compounds ; Aromatic compounds ; Color ; Cultivars ; Dehydration ; extract ; Flavor ; Herbs ; Lamiaceae ; Low temperature ; Ocimum ; Ocimum basilicum ; Ocimum species ; Organic chemistry ; partial propane extraction ; Plant tissues ; Propane ; raffinate ; Relative abundance</subject><ispartof>Journal of the science of food and agriculture, 2019-06, Vol.99 (8), p.3776-3784</ispartof><rights>2019 Society of Chemical Industry</rights><rights>2019 Society of Chemical Industry.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3532-57829a49ee29457d27a633a987f6884b9a3da66730658020b135d52e98eeaa0c3</citedby><cites>FETCH-LOGICAL-c3532-57829a49ee29457d27a633a987f6884b9a3da66730658020b135d52e98eeaa0c3</cites><orcidid>0000-0002-6986-5075 ; 0000-0002-2846-8313</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27903,27904</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30637745$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kalkan, Elif</creatorcontrib><creatorcontrib>Maness, Niels O</creatorcontrib><creatorcontrib>Chrz, Donna R</creatorcontrib><title>Partial propane extraction of aromatic compounds from dehydrated basils (Ocimum Lamiaceae)</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Many conventional extraction methods for basils (Ocimum sp. Lamiaceae) produce only the extract as a usable product and leave the extracted herb as a waste product. We demonstrate partial extraction of chemically and morphologically diverse basil cultivars using propane at low temperature (20–27 °C) and pressure (950–1200 kPa) and evaluate the process for production of dual products, the extracted herb (raffinate) and the herb extract in terms of aromatic content and color.
RESULTS
The extracts contained aromatic compounds that were characteristic of but not always identical in terms of relative abundance to the dehydrated herb. Extraction decreased total aromatics in the raffinate by 12–43% but the individual aromatic proportions remained essentially the same, preserving flavor characteristics of the raffinate. Color was mostly unchanged by the extraction process.
CONCLUSION
Partial propane extraction resulted in two useful basil products (an extract and extraction raffinate). Aromatic extractability was tissue and cultivar dependent for basils. Therefore, partial extraction protocols should be optimized according to cultivar/plant tissue abundance to provide consistent aromatic intensity of these potential food products. © 2019 Society of Chemical Industry</description><subject>Abundance</subject><subject>Aroma compounds</subject><subject>Aromatic compounds</subject><subject>Color</subject><subject>Cultivars</subject><subject>Dehydration</subject><subject>extract</subject><subject>Flavor</subject><subject>Herbs</subject><subject>Lamiaceae</subject><subject>Low temperature</subject><subject>Ocimum</subject><subject>Ocimum basilicum</subject><subject>Ocimum species</subject><subject>Organic chemistry</subject><subject>partial propane extraction</subject><subject>Plant tissues</subject><subject>Propane</subject><subject>raffinate</subject><subject>Relative abundance</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNp1kMFOGzEQhi1UVFLaAy9QWeoFDoGxvV6vjwhBC4oEUttLL9bEO6s62o1Te1eQt8dpaA9InEaa-fTrn4-xEwHnAkBerHKH51ZbecBmAqyZAwh4x2blJudaVPKIfch5BQDW1vV7dqSgVsZUesZ-PWAaA_Z8k-IG18TpaUzoxxDXPHYcUxxwDJ77OGzitG4z78qKt_R72yYcqeVLzKHP_PTeh2Ea-AKHgJ6Qzj6yww77TJ9e5jH7eXP94-rbfHH_9fbqcjH3SqvSzzTSYmWJpK20aaXBWim0jenqpqmWFlWLdW1KZ92AhKVQutWSbEOECF4ds9N9bnnhz0R5dEPInvq-vBOn7KQwVlXCClnQL6_QVZzSurRzUspKSqUBCnW2p3yKOSfq3CaFAdPWCXA74W4n3O2EF_bzS-K0HKj9T_4zXICLPfAYetq-neTuvt9c_o18BnbRiSU</recordid><startdate>201906</startdate><enddate>201906</enddate><creator>Kalkan, Elif</creator><creator>Maness, Niels O</creator><creator>Chrz, Donna R</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-6986-5075</orcidid><orcidid>https://orcid.org/0000-0002-2846-8313</orcidid></search><sort><creationdate>201906</creationdate><title>Partial propane extraction of aromatic compounds from dehydrated basils (Ocimum Lamiaceae)</title><author>Kalkan, Elif ; Maness, Niels O ; Chrz, Donna R</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3532-57829a49ee29457d27a633a987f6884b9a3da66730658020b135d52e98eeaa0c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Abundance</topic><topic>Aroma compounds</topic><topic>Aromatic compounds</topic><topic>Color</topic><topic>Cultivars</topic><topic>Dehydration</topic><topic>extract</topic><topic>Flavor</topic><topic>Herbs</topic><topic>Lamiaceae</topic><topic>Low temperature</topic><topic>Ocimum</topic><topic>Ocimum basilicum</topic><topic>Ocimum species</topic><topic>Organic chemistry</topic><topic>partial propane extraction</topic><topic>Plant tissues</topic><topic>Propane</topic><topic>raffinate</topic><topic>Relative abundance</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kalkan, Elif</creatorcontrib><creatorcontrib>Maness, Niels O</creatorcontrib><creatorcontrib>Chrz, Donna R</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kalkan, Elif</au><au>Maness, Niels O</au><au>Chrz, Donna R</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Partial propane extraction of aromatic compounds from dehydrated basils (Ocimum Lamiaceae)</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2019-06</date><risdate>2019</risdate><volume>99</volume><issue>8</issue><spage>3776</spage><epage>3784</epage><pages>3776-3784</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
Many conventional extraction methods for basils (Ocimum sp. Lamiaceae) produce only the extract as a usable product and leave the extracted herb as a waste product. We demonstrate partial extraction of chemically and morphologically diverse basil cultivars using propane at low temperature (20–27 °C) and pressure (950–1200 kPa) and evaluate the process for production of dual products, the extracted herb (raffinate) and the herb extract in terms of aromatic content and color.
RESULTS
The extracts contained aromatic compounds that were characteristic of but not always identical in terms of relative abundance to the dehydrated herb. Extraction decreased total aromatics in the raffinate by 12–43% but the individual aromatic proportions remained essentially the same, preserving flavor characteristics of the raffinate. Color was mostly unchanged by the extraction process.
CONCLUSION
Partial propane extraction resulted in two useful basil products (an extract and extraction raffinate). Aromatic extractability was tissue and cultivar dependent for basils. Therefore, partial extraction protocols should be optimized according to cultivar/plant tissue abundance to provide consistent aromatic intensity of these potential food products. © 2019 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>30637745</pmid><doi>10.1002/jsfa.9592</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-6986-5075</orcidid><orcidid>https://orcid.org/0000-0002-2846-8313</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-5142 |
| ispartof | Journal of the science of food and agriculture, 2019-06, Vol.99 (8), p.3776-3784 |
| issn | 0022-5142 1097-0010 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_2179341912 |
| source | Wiley-Blackwell Read & Publish Collection |
| subjects | Abundance Aroma compounds Aromatic compounds Color Cultivars Dehydration extract Flavor Herbs Lamiaceae Low temperature Ocimum Ocimum basilicum Ocimum species Organic chemistry partial propane extraction Plant tissues Propane raffinate Relative abundance |
| title | Partial propane extraction of aromatic compounds from dehydrated basils (Ocimum Lamiaceae) |
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