Z. Pouri; M.H. Givianrad; S.M. Seyedeyn Ardebili; K. Larijani
Abstract
After water, tea is the most consumed beverage around the world. Phenolic compounds constitute 50-70 % of tea water extract that Theaflavins (TF) and Thearubigins (TR) among them are of most important polyphenols as quality parameters of black tea. Agroclimatic conditions, tea variety and geographical ...
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After water, tea is the most consumed beverage around the world. Phenolic compounds constitute 50-70 % of tea water extract that Theaflavins (TF) and Thearubigins (TR) among them are of most important polyphenols as quality parameters of black tea. Agroclimatic conditions, tea variety and geographical origin are of effective factors on tea quality. This study was undertaken to quantify seasonal variations in quality- related, biochemical, and sensory parameters in manufactured orthodox Iranian tea over various months (June, July, August, September and October). TF, TR, TRSI and TRSII, total color, total polyphenols and brightness were measured by spectrophotometer method and the tea quality was estimated and scored by professional tea tasters. According to the results of ANOVA, phenolic compounds significantly differed in different tea plucking seasons (P<0.05). Drink obtained from green leaves in July tea plucking season had the highest total polyphenols (15.83%), Theaflavins (22.33 µmol/g), total color (3.01%) and brightness (28.85). Results of Pearson's correlation coefficients showed that correlation of total TR and TRSII with brightness was not significant while other measured parameters showed a significant correlation to each other. In view point of tea tasters, tea obtained from July and August had the highest total sensory scores while tea obtained from June received the highest tea aroma score. Spearman rank correlation coefficients indicated that there was no significant correlation between tea aroma and other sensory attributes while mutual correlation of other sensory attributes was positive and significant. This suggests that tea with high chemical quality should have good individual tea sensory attributes.
A. Shafaghat; H. Akhlaghi; A.R. Motavalizadeh Kakhky; K. Larijani; A. Rustaiyan
Volume 24, Issue 2 , August 2008, , Pages 244-252
Abstract
The Umbelliferae family comprising about 300 genera and 3000 species worldwide is also widespread in Iran. The genus Chaerophyllum L. is represented in the flora of Iran by eight species of which two are endemic (Chaerophyllum khorassanicum and Chaerophyllum nivale). In this work, the plant material ...
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The Umbelliferae family comprising about 300 genera and 3000 species worldwide is also widespread in Iran. The genus Chaerophyllum L. is represented in the flora of Iran by eight species of which two are endemic (Chaerophyllum khorassanicum and Chaerophyllum nivale). In this work, the plant material was collected on 3 July 2005 in Khalkhal area (Ardabil Province) at an altitude of 1950m near Lonbar village, in North–West of Iran. The aerial part and root of plant were air-dried at room temperature for ten days then subjected to hydrodistillation for 3 and 4 hours respectively, using a Clevenger–type apparatus. The analysis of the oils was performed by using GC and GC/MS methods. Eighteen constituents (0.2% V/W) representing 99.2% of the essential oil of aerial part and ten components (96.3%) of the root oil (0.17% V/W) has been identified. The main components of the root oil were myristicin (39.1%), terpinolene (23.0%), E-β-ocimene (21.9%), and γ-terpinene (5.4%). Whereas, the oil of aerial part was characterized by higher amount of E-β-ocimene (24.9%), myristicin (15.7%), terpinolene (14.2%), fenchyl acetate (13.9%), Z-β-ocimene (6.3%) and sabinene (6.1%). The comparison between two sections of plant showed in the root oil, myristicin as a predominated compound over aerial part oil.
F. Chalabian; A. Monfared; K. Larijani; S. Saldoosi
Abstract
Essential oil from aerial parts of Chenopodium botrys L. (Chenopodiacea) was obtained by two methods, hydro-distillation and solvent extraction using n-hexane. From the first oil 29 compounds constituting 91.84% of the total components (34 compounds.) were identified, of which α-eudesmol (15.23%), ...
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Essential oil from aerial parts of Chenopodium botrys L. (Chenopodiacea) was obtained by two methods, hydro-distillation and solvent extraction using n-hexane. From the first oil 29 compounds constituting 91.84% of the total components (34 compounds.) were identified, of which α-eudesmol (15.23%), epi-α-muurolol (11.06%) and cubenol (10.16%) were the major constituents. In the second oil 14 compounds were identified thet representing 91.05% of the oil with α-chenopodiol acetate (34.99%) and eudesma-3, 11-dien-6- α-ol (18.92%) as the major constituents. Essential oil from aerial parts of Ferulago subvelutina Rech. F. (Apiaceae) was obtained by hydro-distillation method. Thirty six from 39 compounds constituting 98.29% were identified, which limonene (26.99%), α-phellandrene (23.11%) and α -pinene (13.3%) were the major components. Essential oil from flower of Rosa gallica L. (Rosaceae family) was obtained by solvent extraction method by n-Hexane. Twelve from 13 components constituting 98.01% were identified which nonadecene (23.76%), isopropyl tiglate (17.47%), 2-methyl-4-heptane (14.86%) and n-nonane (11.85%) were the majors. Antibacterial activities of essential oils were investigated on pathogens including three species of Staphylococcus genus, Shigella flexneri, Salmonella typhi and Echerichia coli.
