Effect of Extraction Conditions on Color, pH, Flavor Profile and Ribonucleotide Contents of Limnophila aromatica (Lam.) Merr. Extracts
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Published:
Jun 7, 2018
Keywords:
Limnophila aromatica (Lam.) Merr. pH Color Flavor profile 5´-ribonucleotides
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Abstract
The extracts of Limnophila aromatica was conducted using 5 temperatures and 6 extraction times and the obtained color, pH, flavor profile and the contents of 5´ribonucleotides were compared. Extraction at higher temperature and longer time resulted in decrease of L* and a* values, but increase of b* value. The pH values of extracts had significantly decreased with longer time of extraction. Nine flavor terms and their intensities were identified. There was no ribonucleotides detected in the distilled water extracts. In contrast, when using methanol as the solvent for the extraction of dried samples, the 5´AMP and 5´UMP were detected.
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Soimaloon, P., Tinchan, P., & Horng-Liang, L. (2018). Effect of Extraction Conditions on Color, pH, Flavor Profile and Ribonucleotide Contents of Limnophila aromatica (Lam.) Merr. Extracts. Applied Science and Engineering Progress, 11(2), 109–116. Retrieved from https://ph02.tci-thaijo.org/index.php/ijast/article/view/211443
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References
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[8] S. Yamaguchi, “The umami taste,” in Food Taste Chemistry, Washington: Chemical Society, 1979, pp. 33–51.
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[12] U. M. L. Marquez and D. Borrmann, “Chlorophylls,” in Handbook of Natural Colorants, UK: John Wiley & Sons, 2009, pp. 243–254.
[13] U. G. Chandrika, “Caratenoid dye-production,” in Handbook of Natural Colorants, UK: John Wiley & Sons, 2009, pp. 234–242.
[14] B. Roman, W. Ulrike, and D. Knorr, “Inactivation kinetics of apple polyphenol oxidase in different pressure–temperature domains,” Innovative Food Science and Emerging Technology, vol. 10, pp. 441–448, May 2009.
[15] M. N. Lund and C. A. Ray, “Control of Maillard reactions in foods: Strategies and chemical mechanisms,” Journal of Agricultural and Food Chemistry, vol. 65, pp. 4537–4552, 2017.
[16] V. Kamaljit, M. Raymond, S. Lloyd, and D. Bates, “Applications and opportunities for ultrasound assisted extraction in the food industry: A review,” Innovative Food Science and Emerging Technology, vol. 9, pp. 161–169, Apr. 2008.