Relevant bibliographies by topics / Oleoresins

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Academic literature on the topic 'Oleoresins'

Author: Grafiati
Published: 4 June 2021
Last updated: 4 March 2023

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Journal articles on the topic "Oleoresins"

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Verma, Bhawna, Himani Karakoti, Ravendra Kumar, Sonu Kumar Mahawer, Om Prakash, Ravi Mohan Srivastava, Satya Kumar, Shilpi Rawat, Dharmendra Singh Rawat, and Mozaniel Santana de Oliveira. "Phytochemical Screening and Evaluation of Pesticidal Efficacy in the Oleoresins of Globba sessiliflora Sims and In Silico Study." Evidence-Based Complementary and Alternative Medicine 2023 (January 3, 2023): 1–16. http://dx.doi.org/10.1155/2023/5936513.

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Globba sessiliflora Sims is an aromatic rhizomatous herb of family Zingiberaceae which is endemic to Peninsular India. This study first reports the phytochemical profile and pesticidal potential of oleoresins obtained from the aerial and rhizome parts of Globba sessiliflora Sims. The oleoresins were prepared by the cold percolation method and were analyzed by a gas chromatography-mass spectrometry (GC-MS) method. Both the oleoresins varied greatly in composition, the major compounds identified in aerial part oleoresin (GSAO) were methyl linoleate, methyl palmitate, and phytol, while the major compounds present in rhizome part oleoresin (GSRO) were γ-sitosterol, 8 (17),12-labdadiene-15, 16-dial, methyl linoleate, and methyl palmitate. In order to evaluate the biological activities, the oleoresins were tested under laboratory conditions for nematicidal action and inhibition of egg hatching potential against root knot nematode, where GSRO was more effective. Insecticidal activity was performed against mustard aphid, Lipaphis erysimi and castor hairy caterpillar, Selepa celtis. In case of mustard aphid, GSRO (LC50 = 154.8 ppm) was more effective than GSAO (LC50 = 263.0 ppm), while GSAO (LC50 = 346.7.0 ppm) was more effective against castor hairy caterpillar than GSRO (LC50 = 398.1 ppm). The herbicidal activity was performed in the receptor species Raphanus raphanistrum subsp. sativus, and the oleoresins showed different intensities for seed germination inhibition and coleoptile and radical length inhibition. Molecular docking studies were conducted to screen the in vitro activities and through molecular docking, it was found that the major oleoresins components were able to interact with the binding pocket of HPPD and AChE with γ-sitosterol showing the best binding affinity.
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Sarojam, Smitha, Nikhil Mohan, Sumi S. Paul, Baby K. Chacko, Neelesh K. Nema, and Viju Jacob. "A Comparative Study on Cultivars of Capsicum: Critical Assessment based on Colour Values, Pungency and total Capsaicinoids Content." Open Food Science Journal 12, no. 1 (December 18, 2020): 9–17. http://dx.doi.org/10.2174/1874256402012010009.

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Introduction: Chillies or red peppers are consumed globally as a spice, condiment, culinary and as folk medicine because of their pungent taste, spicy flavour and therapeutic values. Colour, pungency and capsaicinoids are the potential characteristic attributes for assessing the quality of the dried chilli and are accountable for market price, trade and standardisation of the oleoresins. Objective: The present study was designed to prepare crude oleoresins from nineteen varieties of chilli and to enrich carotenoids contents in oleoresin paprika and capsaicinoids extractives in oleoresin capsicum separately for the evaluation and standardisation of colour, pungency and total capsaicinoids content. Methods: Crude oleoresins from dried fruits of chilli were prepared using conventional solvent extraction method, which were further enriched for the carotenoid and capsaicinoids extractives by fractionation techniques, and yielded oleoresin paprika and oleoresin capsicum separately. Oleoresins and their derivatives were subjected to analytical estimation of colour values, pungency and capsaicinoids content. The colour content was quantified using a UV Vis Spectrophotometer, whereas pungency was determined using HPLC and quantified as Million Scoville Heat Units. Total capsaicinoids contents were also quantified. Results: The highest extraction yield was found in the variety Teja (S-17) that is 8.82%, whereas enriched versions of oleoresin paprika and oleoresin capsicum were calculated higher in the varieties 273 and Teja (S-17) with the values 6.04 and 2.62%, respectively. The colour value of crude extract was the highest (3085.2 CU) in the variety 5531-IPM, whereas paprika was enriched high in the variety Lolly Chilli (3400.5 CU). The highest pungency (1.59 MSHU) was noted in the variety 5531-HPH. In the case of oleoresin capsicum, the pungency was highly enriched in the two varieties 4884 and Teja (S-17), with the MSHU values 6.11 and 5.5, respectively. Total capsaicinoids contents in the crude oleoresin were found maximum in the variety 5531-HPH (10.60%), whereas after purification (oleoresin capsicum), the maximum capsaicinoids contents were enriched in the varieties 4884 and Teja (S-17) with the values 40.73 and 36.67%, respectively. Conclusion: The outcome of our elaborated studies elucidates that Teja (S-17) 5531-HPH, 5531-IPM and 4884 varieties are better for extractive yield, pungency, and total capsaicinoids content, whereas 5531-IPM and Lolly Chilli varieties are better for colour extraction compared to all other varieties.
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Šaponjac, Vesna, Dragana Četojević-Simin, Gordana Ćetković, Jasna Čanadanović-Brunet, Sonja Djilas, Anamarija Mandić, and Aleksandra Tepić. "Effect of extraction conditions of paprika oleoresins on their free radical scavenging and anticancer activity." Open Chemistry 12, no. 3 (March 1, 2014): 377–85. http://dx.doi.org/10.2478/s11532-013-0378-1.

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AbstractGround spice paprika was extracted with hexane, by conventional Soxhlet procedure (SX oleoresin), and with supercritical carbon dioxide at three different pressures — 20, 30 and 40 MPa (SF20, SF30 and SF40 oleoresins). The effect of extraction method and conditions on the colour intesity of paprika oleoresins, content of α-tocopherol, as well as antioxidant and antiproliferative activity was examined. Hexane showed highest selectivity for paprika pigments (886.02 ASTA), while α-tocopherol showed highest solubility (3846.9 mg kg−1) in supercritical carbon dioxide at 20 MPa. All paprika oleoresins exhibited good superoxide anion radical scavenging activity SF30 being the best superoxide anion radical scavenger. Cell growth activity was evaluated in vitro in human cell lines:cervix epitheloid carcinoma (HeLa), breast adenocarcinoma (MCF7) and colon adenocarcinoma (HT-29). The highest antiproliferative activity was exhibited by SX in MCF7 cell line (IC50=14.28 mg mL−1). Extract SF40 produced significant and selective antiproliferative action towards HeLa cell line. These results suggest that paprika oleoresins, due to high antiradical and tumor cell-inhibiting activity, can be regarded as functional food ingredients.
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Putra, I. Gede Arie Mahendra, I. Wayan Rai Widarta, and Putu Timur Ina. "OPTIMASI SUHU DAN WAKTU MENGGUNAKAN RESPONSE SURFACE METHODOLOGY (RSM) PADA EKSTRAKSI OLEORESIN LIMBAH KULIT JERUK LEMON (Citrus limon (Linn.) Burm.F.) DENGAN BANTUAN GELOMBANG ULTRASONIK." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 7, no. 3 (October 1, 2018): 110. http://dx.doi.org/10.24843/itepa.2018.v07.i03.p05.

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This study was aimed to determine the optimum temperature and extraction time of citrus lemon peel (Citrus limon (Linn.) Burm.F.) oleoresins by using Response Surface Methodology (RSM). The results showed that the optimum temperature and time of extraction with ultrasonic waves to produced oleoresins were 59,28ºC and 72,57 minutes. The extraction process with optimum temperature and time produced citrus lemon peel oleoresin with yield and refractive index respectively 32,47% and 1,4923. Meanwhile, the value of the density is equal to 1,3740 g/cm3 and the chemical compound was identified by GC-MS instrument. The component that was found in the citrus lemon peel oleoresin were 1-propanone, 1,3,6 Octratriene, Propanoic Acid, 2-Furancarboxaldehyde, 4-Vinyl-2-Methoxy-Phenol, 1-Pentene, Neryl Acetate, Geranic Acetate, ?-Bergamotene, Limonene, 2-Hexenal, 2-Bornanone, 2-Decyn-1-ol, Methyl Eugenol, Cis-P-Mentha-1(7),8-dien-2-ol, 1,4 Naphthalendione, Undecanal, Octadecanoic Acid, Pentadecanoic Acid, Decanoic Acid, 11-Octadecanoic Acid,GeranylButirate, Geranyl Propionate and 1,2-Benzenedicarboxylic Acid.
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Rajcevic, Nemanja, Biljana Nikolic, and Petar Marin. "Different responses to environmental factors in terpene composition of Pinus heldreichii and P. peuce: Ecological and chemotaxonomic considerations." Archives of Biological Sciences 71, no. 4 (2019): 629–37. http://dx.doi.org/10.2298/abs190705045r.

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Many studies show the influence of the environment on terpene composition, but not many of them deal with the terpene composition variability in correlation with environmental factors in Pinus. We chose two endemic species ? P. heldreichii Christ. (Bosnian pine) and P. peuce Griseb. (Macedonian pine) ? two relict and (sub)endemic species of the Balkan peninsula. They mainly form pure stands but can appear in mixed populations, most commonly with each other. These species belong to different subgenera and thus differ greatly, especially in needle anatomy. ?-pinene, limonene and germacrene D predominated in Bosnian pine leaf oleoresins, while Macedonian pine oleoresin contained high amounts of ?-pinene. Furthermore, there were three chemotypes present in Bosnian, and only one in Macedonian pine. Oleoresins of Bosnian pine did not show correlation with climate, however, its composition changed in response to geological substrate type. Macedonian pine oleoresin showed a high correlation with the climate but changed only a little in response to geological substrate type. The oleoresin profiles showed strong species-dependent composition and variability. However, since each species expressed different responses to tested environmental conditions, it is important to take into consideration these variables when analyzing natural populations of the species.
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Singh, Sunita, S. S. Das, G. Singh, Carola Schuff, Marina P. de Lampasona, and César A. N. Catalán. "Composition, In Vitro Antioxidant and Antimicrobial Activities of Essential Oil and Oleoresins Obtained from Black Cumin Seeds (Nigella sativaL.)." BioMed Research International 2014 (2014): 1–10. http://dx.doi.org/10.1155/2014/918209.

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Gas chromatography-mass spectrometry (GC-MS) analysis revealed the major components in black cumin essential oils which were thymoquinone (37.6%) followed by p-cymene (31.2%),α-thujene (5.6%), thymohydroquinone (3.4%), and longifolene (2.0%), whereas the oleoresins extracted in different solvents contain linoleic acid as a major component. The antioxidant activity of essential oil and oleoresins was evaluated against linseed oil system at 200 ppm concentration by peroxide value, thiobarbituric acid value, ferric thiocyanate, ferrous ion chelating activity, and 1,1-diphenyl-2-picrylhydrazyl radical scavenging methods. The essential oil and ethyl acetate oleoresin were found to be better than synthetic antioxidants. The total phenol contents (gallic acid equivalents, mg GAE per g) in black cumin essential oil, ethyl acetate, ethanol, and n-hexane oleoresins were calculated as11.47±0.05,10.88±0.9,9.68±0.06, and8.33±0.01, respectively, by Folin-Ciocalteau method. The essential oil showed up to 90% zone inhibition againstFusarium moniliformein inverted petri plate method. Using agar well diffusion method for evaluating antibacterial activity, the essential oil was found to be highly effective against Gram-positive bacteria.
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Ferrer-González, Beatriz Mariel, Norma Leticia Flores-Martínez, and Alfonso Totosaus. "Ethanolic Extracts from Agro-Industrial Co-Products Enhance Oxidative Stability of Candelilla Wax or Celluloses Derivatives Oleogels." Acta Universitatis Cibiniensis. Series E: Food Technology 25, no. 1 (June 1, 2021): 83–92. http://dx.doi.org/10.2478/aucft-2021-0008.

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Abstract Ethanol oleoresins obtained from orange peel, pea pod, or pomegranate peel were employed to enrich soybean oil before elaborating two types of oleogels, one made with candelilla wax, another made with a mixture of celluloses derivatives, in order to determine their effect on oleogel oxidative stability. Orange peel oleoresin obtained a higher amount of polyphenols as catechol acid equivalent (9.09 meq/g), as compared to pea pod oleoresin or pomegranate peel (8.80 and 8.55, respectively), although pomegranate peel presented the higher TEAC (1.67, twice than the other samples). Oleogels elaborated with celluloses were presented better oxidative stability (oxidative rancidity and peroxide index) as compared to samples elaborated with candelilla wax, since waxes minor constituents employed as oleogelators could promote prooxidant activity. Samples with pomegranate oleoresin presented enhanced oxidative stability. Candelilla wax has a more marked effect on the oleogels thermal properties of due to their influence on fatty acids crystallization, because in celluloses oleogels the mechanism of gelation does not imply the formation of a highly ordered secondary structure. This finding opens the possibility to, on one hand, use oleoresins to enhance the oxidative stability of oleogels; and on the other hand, to select the oleogelator, waxes, or celluloses, based on thermal properties and other aspects, depending on the further application of oleogel thinking in oleogel thermoreversible capacity.
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Rodrigues, Igor A., Aline de S. Ramos, Deborah Q. Falcão, José Luiz P. Ferreira, Silvia L. Basso, Jefferson Rocha de A. Silva, and Ana Claudia F. Amaral. "Development of Nanoemulsions to Enhance the Antileishmanial Activity ofCopaifera pauperaOleoresins." BioMed Research International 2018 (2018): 1–9. http://dx.doi.org/10.1155/2018/9781724.

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Based on the ethnopharmacological evidences about the antileishmanial activity ofCopaiferaspp. oleoresins, the effects of crude extracts and fractions of oleoresin of two specimens fromCopaifera pauperawere evaluated onLeishmania amazonensisandLeishmania infantumstrains. The oleoresin rich inα-copaene (38.8%) exhibited the best activity againstL. amazonensis(IC50= 62.5 μg/mL) and againstL. infantum(IC50= 65.9 μg/mL). The sesquiterpeneα-copaene isolated was tested alone and exhibited high antileishmanial activityin vitrowith IC50values forL. amazonensisandL. infantumof 17.2 and 11.4 μg/mL, respectively. In order to increase antileishmanial activity, nanoemulsions containing copaiba oleoresin andα-copaene were developed and assayed againstL. amazonensisandL. infantumpromastigotes. The nanoemulsion containingα-copaene (NANOCOPAEN) showed the best activity against both species, with IC50of 2.5 and 2.2 μg/mL, respectively. This is the first report about the antileishmanial activity ofα-copaene.
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Alves, Jéssica Aparecida, Fariza Abrão, Thaís da Silva Moraes, Jaqueline Lopes Damasceno, Marcos Fernando dos Santos Moraes, Rodrigo Cassio Sola Veneziani, Sérgio Ricardo Ambrósio, Jairo Kenupp Bastos, Mayker Lázaro Dantas Miranda, and Carlos Henrique Gomes Martins. "Investigation of Copaifera genus as a new source of antimycobaterial agents." Future Science OA 6, no. 7 (August 1, 2020): FSO587. http://dx.doi.org/10.2144/fsoa-2020-0018.

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Aim: This paper reports on the antimycobacterial activity of the oleoresins and extracts obtained from Copaifera spp. Materials & methods: The minimum inhibitory concentration (MIC) and fractional inhibitory concentration index techniques helped to evaluate the effect of these oleoresins and extracts against six strains of mycobacteria that cause tuberculosis. Results & conclusion: Among the assayed oleoresins and plant extracts, the Copaifera langsdorffii, Copaifera duckei, Copaifera reticulata and Copaifera trapezifolia oleoresins provided the lowest MIC values against some of the tested strains. The combination of Copaifera spp. samples with isoniazid did not evidence any synergistic action. Some Copaifera spp. oleoresins may represent a future source for the discovery of new antimycobacterial drugs due to their low MIC values.
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Soso, Vladislava, Marija Skrinjar, Nevena Blagojev, Ivana Cabarkapa, and Dragan Lukic. "Antifungal activity of Oleoresins used in meat industry on some toxigenic Aspergillus spp." Zbornik Matice srpske za prirodne nauke, no. 124 (2013): 185–94. http://dx.doi.org/10.2298/zmspn1324185s.

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Different spice oleoresins are widely used in meat industry. They contribute to the specific aroma and flavor of the end products, but they have also been reported to have strong antimicrobial activity. These properties open a plenty of possibilities to be used for defining the specific sensory profile of the product but also as natural food preservatives. This paper focuses on the antifungal activity of four oleoresins against different foodborne toxigenic Aspergillus species. Oleoresins used in the experiments were cayenne pepper, black pepper, garlic and rosemary oleoresins, and they were tested against following Aspergillus species: A. clavatus, A. flavus, A. fumigatus, A. niger, A. ochraceus and A. versicolor. Antifungal activity was tested using microtitre-plate-based assay incorporating resazurin as an indicator of cell growth and broth microdilution-method.
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Dissertations / Theses on the topic "Oleoresins"

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McAninch, Ian M. "Evaluation of randomly oriented carbon nanotubes as reinforcement in plant oil resins." Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 241 p, 2008. http://proquest.umi.com/pqdweb?did=1625774501&sid=3&Fmt=2&clientId=8331&RQT=309&VName=PQD.

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Ali, Ahmed. "Repellent, antifeedant & molluscicidal effects of Commiphora spp. oleoresins, and their extracts, on Deroceras reticulatum and Helix aspersa." Thesis, Cardiff University, 2005. http://orca.cf.ac.uk/54558/.

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The oleoresin exudates from two species of Commiphora trees, and their extracts, were evaluated as novel methods of controlling terrestrial molluscs. Various test methods were employed including terraria trials, leaf disc assays, caged field trials and spray trials. Laboratory terraria trials with C. molmol (myrrh) and C. guidotti (opoponax) oleoresins, showed them to be effective repellent barriers against the terrestrial molluscs Deroceras reticulatum, Arion hortensis and Helix aspersa. Solid repellent barriers comprised of reduced amounts of myrrh oleoresin, mixed with inert materials (sawdust, corncob and sharp sand) and sawdust coated with extracts of myrrh and opoponax, were also very effective in repelling terrestrial molluscs. The botanical origin of myrrh and opoponax oleoresins were confirmed using gas chromatography-mass spectrometry (GC-MS) analytical techniques. The chemical compounds identified for myrrh were consistent with those reported for C. molmol, comprising mainly of sesquiterpenes and furano-sesquiterpenes, whilst the chemical compounds identified for opoponax were consistent with those reported for C. guidotti, comprising mainly of monoterpenes and sesquiterpenes. Comparison of the chemicals identified for commercial myrrh (Yemeni) and Somali myrrh (Guban) showed them both to contain the same bouquet of chemical compounds. Differences were observed in the gas chromatographic profile of Somali and Yemeni myrrh. Somali myrrh contained high levels of β-elemene, whilst Yemeni myrrh was dominated by the furano-sequiterpenes, curzerene and Furanoeudesma-1,3-diene. a-Santalene was the major sesquiterpene identified for the liquid extracts of opoponax, whilst /ra s-p-ocimene was the dominant chemical identified for the volatile odour associated with the opoponax oleoresin and its extracts. Leaf disc assays, with D. reticulatum slugs, confirmed the extracts of myrrh and opoponax, to be strong antifeedants at concentrations of 0.5% and 1% respectively. Both extracts significantly reduced the feeding behaviour of the slugs. A number of terpenoid chemicals were also evaluated, using the leaf disc assay, and showed significant antifeedant properties. The most potent of these chemicals was found to be /ra/ -p-ocimene, a major component of opoponax, and was found to possess both antifeedant and molluscicidal properties towards slugs. The molluscicidal nature of this monoterpene depended upon the polarity of the medium used to prepare it. Leaf discs assays with H. apersa snails, showed that higher concentrations of myrrh and opoponax extracts (3%) was required to deter the snails from feeding on the lettuce leaf discs. In addition higher concentration levels of rra s-p-ocimene (5%) was required to cause a similar antifeedant effect. In contrast to the slugs, no snail mortality was observed with these strong antifeedant extracts, however 100% snail mortality was observed after treating lettuce leaf discs with pure /rara'-p-ocimene oil. Emulsion stability was found to be dependent upon nature of the non-ionic surfactant incorporated into the formulation. Oil in water emulsions based on myrrh, opoponax and rra s-p-ocimene oils, containing 3 to 5% surfactant, were stable for time periods ranging from two weeks to more than 10 months. Emulsions based on Synperonic 91/8 were stable for two weeks, whilst those containing Tween 80 and Tween 20 were stable for approximately 10 months to one year. Caged field trials with repellent physical barriers comprised of 100% myrrh and opoponax oleoresins, reduced myrrh oleoresin mixed with inert substrates, and sawdust treated with ethanol and essential oil extracts of myrrh, all showed significant repellency properties towards D. reticulatum slugs for 14 days. Spray trials with myrrh, opoponax and rnms-p-ocimene, under controlled temperature conditions, showed them to be very effective in deterring slugs and snails from consuming lettuce plants. Myrrh essential oil and /raws-P-ocimene were also molluscicidal against the small field slug. Little slug mortality was observed when ethanol extracts of myrrh were employed, whilst still maintaining its strong repellent properties. No incidences of snail mortalities were observed throughout the spray trials. Myrrh and opoponax oleoresins were found to have no toxic effects on earthworms and their 3% extracts showed very little phytotoxic effects against lettuce plants. Traws-p-ocimene (5%) extracts were well tolerated but marginally affected one variety of curly lettuce. This study has shown the novel application of myrrh and opoponax oleoresins, their extracts, and their chemical components in affecting the feeding activity of terrestrial molluscs.
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Rigby, Tracey. "Development of a capillary electrophoretic method for the separation and detection of resin acids." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape2/PQDD_0035/MQ64439.pdf.

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Baldeón-Apaestegui, Silvana-Vanessa. "Estudio de pre-factibilidad para la instalación de una planta piloto procesadora de oleorresina a partir de ají páprika para la exportación." Bachelor's thesis, Universidad de Lima, 2016. http://repositorio.ulima.edu.pe/handle/ulima/4268.

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En el presente trabajo, se ha detallado el proceso de implementación de una planta piloto procesadora de oleorresina a partir de ají paprika para la exportación, en el cual se debe tomar en cuenta la ingeniería del proyecto, en este caso, el proceso de producción de colorante oleorresina mediante el extractor soxhlet, el cual se empleó en el laboratorio para la extracción, etapa considerada la más importante de todo el proceso.
In this paper, has detailed the process of implementing a processing pilot oleoresin plant from paprika peppers for export, which should be taken into account engineering project, in his case, the production process oleoresin dye by the soxhlet extractor, which was used in the laboratory for extraction, considered the most important stage of the whole process and bottleneck.
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Dogenski, Mirelle. "Extração do óleo essencial e oleoresina das folhas de Corymbia citriodora utilizando CO2 em condições sub e supercríticas." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-17122013-141819/.

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Este trabalho teve como objetivo o mapeamento da composição do óleo essencial (OE) de Corymbia citriodora produzido no Brasil pelas principais destilarias, Três Barras (FTB) e Meneghetti (FMG), e a extração do OE e oleoresina (OR) a partir das folhas utilizando a tecnologia de fluidos supercríticos. Foram estudados os efeitos das condições do processo, pressão (P) e temperatura (T), sobre a composição química e rendimento dos extratos, além da atividade antioxidante de alguns ensaios. As folhas picotadas apresentaram umidade de 7,33±1,1 e 8,66±0,5% para a FMG e FTB, respectivamente. As extrações, a partir das folhas com CO2 em condições sub e supercríticas, foram realizadas em duas etapas. Na primeira etapa, obteve-se o OE e, em seguida, as condições foram reajustadas para se fazer a extração da OR. As combinações das variáveis P e T foram determinadas conforme um delineamento composto central rotacional (DCCR), sendo feito um para cada etapa de extração. Para todos os extratos obtidos na primeira etapa, bem como dos OEs obtidos por arraste à vapor (AV) e hidrodestilação (HD), determinou-se o perfil de voláteis por cromatografia gasosa acoplado ao espectrofotômetro de massa (GC/MS). Os ensaios de maior rendimento em OE sem a coextração de pigmentos (100 bar e 60ºC, FTB=1,59% e FMG= 1,56%) e OR (220 bar e 70ºC, FTB=1,59% e FMG= 1,56%) tiveram sua atividade antioxidante determinada pelos métodos DPPH e branqueamento do β-caroteno. A OR também foi avaliada quanto ao seu teor de compostos fenólicos totais, pelos métodos Folin Ciocalteu e Azul da Prússia, e flavonoides totais. Para a amostra FTB, verificou-se a influencia positiva da P no rendimento de óleo essencial (p<0,05), enquanto que para a amostra FMG nenhuma variável teve influencia significativa (p>0,05). Na resposta rendimento da OR, as variáveis independentes P e T não tiveram influencia significativa. A concentração do citronelal (CC) teve influencia significativa da P para a amostra FTB e da interação P × T, para a FMG. Para a amostra FTB, na condição supercrítica de 100 bar e 60ºC, o rendimento em OE foi semelhante ao obtido por HD (1,59% e 1,6±0,15%, respectivamente), porém o teor de citronelal foi superior (de 87,6%) ao método convencional (79,5%). Nestas mesmas condições para a amostra FMG, os rendimentos foram de 1,53 e 1,16±0,15% e os teores de citronelal de 71,8% e 57,9% para os OE obtidos por SFE e HD, respectivamente. Os OEs obtidos por AV das amostras FTB e FMG apresentaram teores de citronelal de 79,8 e 76,6%, respectivamente. Nestes OEs foram identificados diversos compostos com atividade biológica comprovada; verificou-se variações tanto na quantidade quanto na qualidade dos compostos encontrados em cada amostra. As ORs obtidas das folhas FTB e FMG apresentaram alta capacidade antioxidante em ambos os métodos testados, branqueamento do β-caroteno e DPPH, com 81,6±3,0 e 81,7±1,6% de inibição e EC50 de 18,04±0,6 e 12,6±0,4 mg/mL, respectivamente. A capacidade redutora dos compostos da OR foi maior para o método do Azul da Prússia (FTB= 15,7±1,6 e FMG= 12,9±0,5 mg EAG/100g de folhas) em relação ao reagente Folin-Ciocalteu (FTB=74,2±4,0 e FMG= 84,8±2,4, em mg EC/100g de folhas). Os teores de flavonoides (FTB=26,7±3,9 e FMG=20,4±0,9, em mg EC/100g de folhas) foram superiores aos valores dos compostos fenólicos obtidos pelo método de Folin-Ciocalteu, provavelmente porque o extrato foi testado em sua forma bruta. Os resultados encontrados demonstram que através das condições adequadas de extração com CO2 supercrítico é possível a obtenção de um OE enriquecido em citronelal e de uma OR com alta atividade biológica. A técnica também permite um melhor aproveitamento da matéria-prima, através da extração sequencial e seletiva de OE e OR, em relação aos métodos convencionais.
The aim of this work was to evaluate the Corymbia citriodora essential oil (EO) composition produced by the main Brazilian distilleries; Meneghetti and Três Barras moreover evaluate the yield, composition and biological activity of (EO) and oleoresin (OR) obtained from leaves by using supercritical fluids technology. The effects of operational conditions, pressure (P) and temperature (T), on chemical composition and yield were studied. The cut leaves showed moisture content of 7,33±1,1 and 8,66±0,5% to FMG and FTB samples, respectively. The extractions using CO2 in sub and supercritical conditions were performed in two steps. In the first step the EO was obtained. After, the operational conditions were readjusted to make the OR extraction. The P and T values were determined using a complete factorial experimental design (CFED). It was used two experimental designs, one for each step. The volatile profile of all EO, obtained by steam distillation (AV), hydrodistillation (HD) and SFE were determined using a gas chromatography coupled with mass spectrometer (GC/MS) equipment. The experiments that provide the higher yields in EO without pigments coextraction (100 bar e 60ºC, FTB=1,59% e FMG= 1,56%) and OR (220 bar e 70ºC, FTB=1,59% e FMG= 1,56%) had their antioxidant activity determined by DPPH test and β-carotene bleaching assay. The OR was also evaluated for its content of total flavonoids and total phenolics by two different methods, Prussian Blue and Folin-Ciocalteu. In the FTB sample, SFE, to the sample FTB was observed the positive influence of P on essential oil yield (p<0,05), whereas to FMG the variables P and T or its interaction do not have significantly influence in this response. The citronellal concentration (CC) had a positive influence of P to FTB sample and P x T interaction to FMG sample. To FTB, at 100 bar and 60ºC, the EO yield was similar from that obtained by HD (1,59% e 1,6±0,15%, respectively). However the citronelal concentration was higher than ( 87,6%) that obtained by the convencional method (79,5%). At the same conditions, to the FMG sample at the same conditions, the yields were 1,53 e 1,16±0,15% and the citrionelal concentration were 71,8% e 57,9% to the EO obtained by SFE and HD, respectively. OE obtained by AV from FTB and FMG showed citronellal concentrations of 79,8 e 76,6%, respectively. In this EO were identified a variety of compounds with biological activity; it was verified variations in both quantity and the quality of the compounds in each sample. The ORs obtained from FTB and FMG showed a high antioxidant capacity in both, β-carotene bleaching assay and DPPH test, with inhibition of 81,6±3,0 e 81,7±1,6% and EC50 of 18,04±0,6 e 12,6±0,4 mg/mL, respectively. Reducing capacity of OR compounds was higher in Prussian Blue method (FTB= 15,7±1,6 e FMG= 12,9±0,5 mg EAG/100g of leaves) in relation to Folin-Ciocalteu reagent (FTB=74,2±4,0 e FMG= 84,8±2,4, em mg EC/100g de folhas). Total flavonoids (FTB=26,7±3,9 e FMG=20,4±0,9, em mg EC/100g of leaves) were higher than the value of phenolic compounds obtained in Folin-Ciocalteu reagent, probably because the extract was tested crude. The results obtained suggest that by using the SFE it is possible to obtain an EO with a high citronellal concentration. OR also showed a high antioxidant capacity. The SFE technique also improve the raw material utilization by the sequencial and selective extraction of EO and OR, in relation of conventional methods.
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Lemos, Ana Lúcia da Silva Corrêa. "Obtenção e avaliação de oleoresina de paprica." [s.n.], 1999. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255298.

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Orientador: Olavo Rusig
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Frutos maduros de pimentões (Capsicum annuum L.) das variedades NORA e MAGDA foram submetidos à secagem em diferentes temperaturas para obtenção de páprica. O potencial do produto seco (páprica) para obtenção de oleoresina de páprica foi avaliado através de diferentes métodos específicos para determinação de qualidade, todos visando determinar a intensidade de coloração da páprica em pó. Neste estudo foi utilizada este estudo uma páprica em flocos comercial, da variedade MAJORCA III, cuja coloração foi avaliada pelos mesmos métodos utilizados para as demais variedades. Foram estudados diferentes processos de extração de oleoresina de páprica, bem como diferentes solventes e métodos de limpeza, sempre visando maximizar a intensidade de coloração do produto obtido. Ainda foi estudada a eficiência do processo de extração com agitação a quente, a influência do teor de sementes na páprica em pó, além do tempo de extração e proporção páprica em pó: solvente. As oleoresinas foram submetidas à cromatografia em camada delgada e à cromatografia líquida de alta eficiência para avaliação qualitativa das mesmas, através de comparação com uma oleoresina comercial. Foi avaliada a estabilidade da oleoresina de páprica ao calor, ao oxigênio, à luz e ao pH, tendo sido determinada a cinética de degradação da intensidade de coloração de oleoresina extraída com hexano e com o sistema de solventes hexano/acetona/álcool isopropílico (3:2:1), bem como de uma oleoresina comercial. A variedade MAJORCA III mostrou-se a mais adequada para obtenção de oleoresina, embora a variedade NORA tenha apresentado alta intensidade de coloração, podendo, também, ser utilizada na obtenção de oleoresina de páprica para uso como corante em alimentos. A secagem em estufa com circulação de ar pode ser realizada a 70°C para a desidratação dos frutos da variedade NORA. O hexano pode ser utilizado para extração de oleoresina para uso como corante de alimentos. Porém, o sistema hexano/acetona/álcool isopropílico (3:2:1) permitiu um aumento do rendimento massa X cor da ordem de 10%, levando à obtenção de oleoresina com até 200.000 CV a partir de uma matéria-prima com cerca de 260ASTA. O processo de extração que se apresentou como o mais eficiente foi aquele em que o solvente entrou em contato com a matéria-prima a 45°C, com extração por agitação, na proporção páprica: solvente de 1:4 e renovação do solvente após duas horas de contato. A limpeza da oleoresina bruta mostrou-se adequada quando realizada através das lavagens do extrato parcialmente dessolventizado com uma solução 10% de NaCl a 45°C. Até 40% de sementes podem ser adicionadas à páprica para extração de oleoresina. Em relação à estabilidade ao calor, o aquecimento durante 180 min em temperaturas inferiores a 100°C, não provocou alteração na intensidade de coloração das oleoresinas. Até 60 minutos de aquecimento a 100°C não ocasionou redução da intensidade de coloração da oleoresina comercial e da extraída com hexano. A oleoresina extraída com hexano/acetona/álcool isopropílico (3:2:1) apresentou redução de intensidade de coloração de 11 % aos 60 minutos de aquecimento nesta temperatura. A cinética de degradação da intensidade de coloração das oleoresinas a 125°C foi de primeira ordem, sendo a estabilidade da oleoresina extraída, com hexano/acetona/álcool isopropílico inferior à das demais. O pH não provocou alteração na intensidade de coloração das oleoresinas. A luz foi considerada o principal agente da redução de intensidade de coloração das oleoresinas, sendo a cinética de degradação da coloração de ordem zero. A oleoresina extraída com hexano/acetona/álcool isopropílico foi a menos estável, principalmente na presença de ar e luz. No escuro, em presença de ar, ficou evidente o período de indução e a oleoresina extraída com hexano/acetona/álcool isopropílico (3:2:1) apresentou velocidade de degradação de coloração 1,8 vezes superior à das demais, embora na ausência de ar ela tenha se mostrado a mais estável
Abstract: Ripe pepper fruits (Capsicum annuum L.) of the varieties NORA and MAGDA were dried at different temperatures in order to obtain the corresponding paprikas. In order to evaluate the potencial of these varieties to obtain paprika oleoresin, the colour of the dried product was determined by different specific methods. A commercial paprika of the variety MAJORCA III was also evaluated, using the same methods as used for the NORA and MAGDA varieties. Different processes for the extraction and cleaning of paprika oleoresin, as well as the use of different solvents were studied, aiming at maximizing the colour intensity of the products. The influence of the amount of seed added, the ratio paprika powder: solvent and the extraction time were studied, in order to determine the process efficiency for the shaking process at 45°C. The oleoresins obtained were analysed by thin layer chromatograpy and high performance liquid chromatography. The stability of paprika oleoresin to heat, oxygen, light and pH was studied as well as the kinetics of colour degradation for the oleoresins extracted by hexane and the mixture hexane/acetone/isopropyl alcohol (3:2:1). The results were compared to those obtained with a commercial oleoresin. The variety MAJORCA III was the most suitable for paprika oleoresin extraction, although the variety NORA showed higher colour intensity, what makes it a potential variety for oleoresin extraction. In hot air fçow drying temperatures from 60 to 70°C showed to be appropriated. Hexane can be used for paprika oleoresin extraction although the system hexane/acetone/isopropyl (3:2:1) showed higher yields. The most efficient extraction process was the one carried out at 45°C, paprika: solvent ratio 1:4, changing the solvent after two hours extraction. The use of a 10% NaCl solution was effective for the clean up of the extract. Up to 40% seeds can be added to the powder for the oleoresin extraction. Heating the oleoresins at temperatures bellow 100ºC showed minor changes in colour intensity during 180 minutes. At 100ºC, the commercial and the hexane extracted oleoresins showed colour degradation only after 60 minutes heating, while the oleoresin extracted with hexane/acetone/isopropyl alcohol showed lower stability at this temperature, since its colour degradation started after 30 minutes of heating. The colour degradation at 125ºC follows a first order kinetics for all oleoresins studied. Among the oleoresins evaluated, the least stable one was that extracted with hexane/acetone/isopropyl alcohol (3:2:1). The pH doesn't seem to affect the colour degradation of the paprika oleoresins. Light showed a strong degradative effect on colour retention in the oleoresins and a zero order kinetics was observed in the presence or absence of air. The oleoresin extracted with hexane/acetone/isopropyl alcohol (3:2:1) was the least stable, especially in the presence of air. In darkness and in the presence of air, an induction period became evident; the oleoresin extracted with hexane/acetone/isopropyl alcohol (3:2:1) showed its colour degradation constant to be 1,8 folds higher than the others, while in the absence of air and light , it was the most stable.
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Jochmann, Anne. "Extração supercrítica de oleoresina de calêndula (Calendula officinalis) /." Florianópolis, SC, 2000. http://repositorio.ufsc.br/xmlui/handle/123456789/78462.

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Dissertação (Mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico.
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Processos que empregam fluidos supercríticos como solventes têm sido considerados uma tecnologia confiável e se tornado constante objeto de estudos científicos.
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Nunes, Fabiola Maia Nobre. "Sintese de ent-Ambrox e de derivados odoriferos de ambergris e estudo sobre a sintese do ent-Eperuol." [s.n.], 1994. http://repositorio.unicamp.br/jspui/handle/REPOSIP/249820.

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Orientador: Paulo M. Imamura
Dissertação ( mestrado) - Universidade Estadual de Campinas, Instituto de Quimica
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Martins, Maria Celia. "Obtenção e avaliação de curcumina a partir de rizomas secos de curcuma (Curcuma longa L.)." [s.n.], 1993. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255297.

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Orientador : Olavo Rusig
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Nesse trabalho foi obtido um corante natural - curcumina, de coloração amarela, a partir de rizomas de cúrcuma (Curcuma longa L.). O corante foi obtido na forma de oleoresina de cúrcuma e na forma de cristais. de curcumina. A estabilidade do pigmento nas duas formas foi. estudada em função dos efeitos do calor (50°C a 125°C), pH (2,4 a 7,7) e luz (1200 lux), bem como a combinação de alguns desses fatores. A oleoresina de cúrcuma foi extraída com diversos solventes que tiveram seu poder de extração avaliados.Utilizando acetona como solvente de extração procurou-se estabelecer parâmetros ótimos na obtenção da oleoresina. A curcumina purificada foi obtida por métodos de purificação que consistiram de extrações sucessivas com sol ventes de diferentes polaridades, cristalização por precipitação ácida-alcalina e cristalização em baixa temperatura. O teor médio de curcumina na cúrcuma em pó foi 5,4%, com 9,6% de umidade. Acetona foi o solvente de extração de oleoresina de cúrcuma mais apropriado, na proporção cúrcuma em pó:solvente de 1:6 e extração a temperatura de refluxo por 90 minutos, fornecendo recuperação de curcumina de 89,7%. Cristalização de curcumina em etanol a -8°C forneceu cristais de curcumina com 84,3% de pureza; com rendimento, em relação à cúrcuma em pó, de 2,15%. O efeito da temperatura, pH e luz sobre a estabilidade da curcumina foi estudado pela variação da absorbância com o tempo. A partir dessa variação, quantificaram-se as perdas de curcumina e determinaram-se os valores de velocidade da reação e o tempo de meia vida em cada sistema. A luz foi o agente mais destrutivo, seguido de pH; a temperatura foi o agente menos efetivo na perda de cor
Abstract: An investigation was undertaken to obtain the natural colorant - curcumin, of yellow colour, from rhizomes of turmeric (Curcuma longa L.). The colorant was obtained as turmeric oleoresin and crystals of curcumin. The stability of turmeric oleoresin and curcumin was studied in function of the effects of temperature (50°C to 125°C), pH (2,4 to 7,7) and light (1200 lux), just like the act of combination from some of these factors. The turmeric oleoresin was extracted with different kind of solvents which had their power of extraction estimated. When acetone was used as like extration solvent it was necessary to set good parameters to obtain turmeric oleoresin. The curcumin was obtained by purification system which consists in successive extractions with solvents of different polarities, and crystallization by low temperature. The average curcumin content in turmeric powder was 5,4%, with 9,6% moisture. Acetone was found to be suitable for extracting the oleoresin from turmeric, with a turmeric powder to solvent ratio 1:6 and extraction by reflux for 90 minutes, with recovery of curcumin of 89,7%. Crystallisation from ethanol at -8°C, yielded curcumin of 84,3% purity. The process furnishes curcumin in 2,15% yield. The effect of temperature, pH and light on the stability of the pigment of turmeric and purified crystals were studied by measuring the loss of absorbance with time and, there from, determining the values of reaction rate and periods of half life for the curcumin in each system. Light was the most destructive agent, followed by pH. Temperature was less effective in promoting loss of colour
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Mestre em Tecnologia de Alimentos
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Hackett, Maureen Monique. "Kinetics of Lycopene Degradation and Isomerization in Tomato Oleoresin under Different Temperature Treatments." The Ohio State University, 2001. http://rave.ohiolink.edu/etdc/view?acc_num=osu1391680421.

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Books on the topic "Oleoresins"

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Nayik, Gulzar Ahmad, Amir Gull, and Tariq Ahmad Ganaie. Handbook of Oleoresins. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003186205.

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Christensen, Richard G. Preliminary investigation of Oleoresin Capsicum. Washington, D.C: U.S. Dept. of Justice, Office of Justice Programs, National Institute of Justice, 1995.

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UNCTAD/GATT, International Trade Centre, ed. Essential oils and oleoresins: A study of selected producers and major markets. Geneva: International Trade Centre UNCTAD/GATT, 1986.

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Zinkel, Duane F. Diterpene resin acids from the needle oleoresin of pinus strobus. [Madison, WI?: U.S. Forest Service, Forest Products Laboratory, 1987.

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Kim, Chʻŏn-hoe. Sikpʻum ŭi pʻapʻŭrikʻa chʻuchʻul saekso kŏmchʻulpŏp kaebal =: Development of detection method for oleoresin paprika in food. [Seoul]: Sikpʻum Ŭiyakpʻum Anjŏnchʻŏng, 2007.

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National Toxicology Program (U.S.). NTP technical report on the toxicology and carcinogenesis studies of turmeric oleoresein (CAS no. 8024-37-1) (major component 79%-85% curcumin, CAS no. 458-37-7) in F344/N rats and B6C3F mice (feed studies). Bethesda, Md.]: U.S. Dept. of Health and Human Services, Public Health Service, National Institutes of Health, National Toxicology Program, 1993.

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Wijaya, C. Hanny. Pelestarian dan pendayagunaan potensi kimiawi sumber daya alam lokal Indonesia dalam pengembangan pangan fungsional dan ingredien pangan alami: Laporan pelaksanaan hibah kompetensi tahun 2012-seri 2 : I. Pengembangam minuman fungsional berbasis kumis kucing (orthosiphon aristatus BI.Miq), II. Pengembangan permen fungsional "cajuput candy", III. Pemanfaatan potensi antioksidan beras merah dalam minuman beras kencur, IV. Formulasi jelly wortel, sari buah jeruk serta markisa terhadap mutu karakteristik dan penerimaan konsumen secara sensori, V. Profil sensori dan identifikasi komponen aroma-aktif buah-buahan lokal-galur unggulan buah nenas dan tiga varietas berbeda buah pepaya, VI. Potensi nutrien buah dan sayuran lokal Kalimantan Tengah, pengaruh jenis tanah tempat tumbuh dan cara pemasakan terhadap kandungan mineral kalakai (S. palustris) di palangka raya, VII. Pengaruh kandungan gingerol dan shogaol terhadap intensitas kepedasan dan penerimaan panelis oleoresin jahe gajah (zingiber officinale var. roscoe), jahe emprit (zingiber officinale var. amarum), dan jahe merah (zingiber officanle var. rubrum) secara sensori, VIII. Karakteristik senyawa aroma dan rasa pada tempe semangit dengan perbedaan lama fermentasi. [Bogor]: Institut Pertanian Bogor, 2012.

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Gull, Amir, Tariq Ahmad Ganaie, and Gulzar Ahmad Nayik. Handbook of Oleoresins. Taylor & Francis Group, 2022.

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Florêncio da Veiga, Jr, Valdir. Oleoresins: Composition, Chemistry and Applications. Royal Society of Chemistry, The, 2022.

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Florêncio da Veiga, Valdir, Jr. Oleoresins: Composition, Chemistry and Applications. Royal Society of Chemistry, The, 2022.

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Book chapters on the topic "Oleoresins"

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Bhatia, Tejasvi, Barkha, Garima Bhardwaj, Ajay Sharma, and Vivek Pandey. "Paprika Oleoresins." In Handbook of Oleoresins, 399–422. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003186205-20.

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Raza, Nighat, Muhammad Shahbaz, Mujahid Farid, and Adeel Hakim. "Fenugreek Oleoresins." In Handbook of Oleoresins, 369–88. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003186205-18.

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Usmani, Zakiya, Aamir Hussain Dar, Aayeena Altaf, and Yash D. Jagdale. "Pepper Oleoresin." In Handbook of Oleoresins, 1–9. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003186205-1.

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Bobade, Hanuman, Arashdeep Singh, and Baljit Singh. "Chemistry and Properties of Coriander Oleoresin." In Handbook of Oleoresins, 11–29. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003186205-2.

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Ali, Tahira Mohsin, Natasha Abbas Butt, and Marium Shaikh. "Characterization and Extraction Techniques of Nutmeg Oleoresin." In Handbook of Oleoresins, 187–233. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003186205-11.

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Kour, Jasmeet, Renu Sharma, Sangeeta, Vikas Bansal, Monika Hans, and Ashwani Kumar Khajuria. "Production, Characterization, and Health Benefits of Cardamom Oleoresins." In Handbook of Oleoresins, 313–28. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003186205-16.

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Bhardwaj, Garima, Ajay Sharma, Apurba Gohain, Harvinder Singh Sohal, Tejasvi Bhatia, and Vishal Mutreja. "Extraction Techniques, Production and Economic Importance of Asafoetida Oleoresin." In Handbook of Oleoresins, 101–28. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003186205-6.

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Ahmad, Asif, and Muhammad Suhail Ibrahim. "Characterization of Capsicum Oleoresin." In Handbook of Oleoresins, 31–61. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003186205-3.

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Masoodi, Lubna, Tahmeena Ahad, Jassia Nisar, and Shaheen Khurshid. "Ajwain Oleoresin." In Handbook of Oleoresins, 95–100. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003186205-5.

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Mehfooz, Sumera, Imtiyaz Ahmad Mir, Ghulamudin Sofi, and Najeeb Jahan. "Black Cumin Oleoresin." In Handbook of Oleoresins, 129–40. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003186205-7.

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Conference papers on the topic "Oleoresins"

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Sousa, IP, MASC Chellegatti, RCS Veneziani, SR Ambrósio, and NAJC Furtado. "Biotransformation of diterpenes from Copaifera sp. oleoresins using filamentous fungi." In GA 2017 – Book of Abstracts. Georg Thieme Verlag KG, 2017. http://dx.doi.org/10.1055/s-0037-1608310.

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Pavalakumar, Dayani, Madhura Jayasinghe, Maharsha Edirisinghe, Isuru Wijesekara, and Subhashinie Senadheera. "Determination of Glycaemic Responses of dairy yoghurt incorporated with spice oleoresins (Cinnamomum zeylanicum, Curcuma longa)." In 2020 From Innovation to Impact (FITI). IEEE, 2020. http://dx.doi.org/10.1109/fiti52050.2020.9424883.

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Ama, Amante T., and Raphael A. Guerrero. "Radial Polarization with Spherulite Structures Grown in an Oleoresin." In Nonlinear Optics. Washington, D.C.: OSA, 2021. http://dx.doi.org/10.1364/nlo.2021.nf1b.8.

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MENDES PAREDES, CAROLINE, Miriam Dupas Hubinger, and VIVIAN BOESSO ORIANI. "Microencapsulação de oleoresina de gengibre utilizando lipídios como material de parede." In XXIV Congresso de Iniciação Científica da UNICAMP - 2016. Campinas - SP, Brazil: Galoa, 2016. http://dx.doi.org/10.19146/pibic-2016-52035.

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Khalid Saeed, M., Z. Iqbal, S. Mehmud, N. Ejaz, and Waqar-u-Nisa. "Antioxidant activity of Zingiber officinale Roscoe's extract, oleoresin and essential oil from Pakistan." In 2009 IEEE/ICME International Conference on Complex Medical Engineering - CME 2009. IEEE, 2009. http://dx.doi.org/10.1109/iccme.2009.4906679.

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Pfeifer Barbosa, AL, A. Wenzel-Storjohann, JD Barbosa, C. Zidorn, C. Peifer, D. Tasdemir, and SS Ҫiçek. "Antimicrobial and cytotoxic properties of the Copaifera reticulata oleoresin and its major diterpene acids." In 67th International Congress and Annual Meeting of the Society for Medicinal Plant and Natural Product Research (GA) in cooperation with the French Society of Pharmacognosy AFERP. © Georg Thieme Verlag KG, 2019. http://dx.doi.org/10.1055/s-0039-3400134.

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Wahyudianto, Arif, Wajilan, and A. Fernandes. "Dipterocarpus grandiflorus oleoresin potency as coating on wood and zinc in Borneo coastal building." In 1ST INTERNATIONAL SEMINAR ON ADVANCES IN METALLURGY AND MATERIALS (i-SENAMM 2019). AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0015709.

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Bezerra, Eveling, Miriam Hubinger, Ana Anthero, Talita Comunian, and Fernanda Procópio. "Estabilidade dos carotenóides e propriedades físico-químicas da oleoresina de páprica microencapsulada por spray drying." In Congresso de Iniciação Científica UNICAMP. Universidade Estadual de Campinas, 2019. http://dx.doi.org/10.20396/revpibic2720192385.

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Ҫiçek, SS, Barbosa AL Pfeifer, and U. Girreser. "Quantification of diterpene acids in copaiba oleoresin by UHPLC-ELSD and heteronuclear two-dimensional qNMR." In 67th International Congress and Annual Meeting of the Society for Medicinal Plant and Natural Product Research (GA) in cooperation with the French Society of Pharmacognosy AFERP. © Georg Thieme Verlag KG, 2019. http://dx.doi.org/10.1055/s-0039-3399704.

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Kuchta, K., H. Tung Nguyen, T. Ota, H. Rausch, W. Rauwald Hans, K. Morita, and Y. Shoyama. "On the in vitro Anti-Dengue Virus Activity of the Oleoresin Labdanum of Cistus creticus." In GA 2017 – Book of Abstracts. Georg Thieme Verlag KG, 2017. http://dx.doi.org/10.1055/s-0037-1608551.

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Reports on the topic "Oleoresins"

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Archuleta, M. M. Oleoresin Capsicum toxicology evaluation and hazard review. Office of Scientific and Technical Information (OSTI), October 1995. http://dx.doi.org/10.2172/120857.

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