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Journal articles on the topic 'Oleoresins'

Author: Grafiati

Published: 4 June 2021

Last updated: 4 March 2023

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1

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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Nacimento, Rafael A., Maria E. G. Moro, Viviane B. Ferrari, Luís V. Sanfelice, Paulo H. Pelissari, Yasmim G. A. Sartore, Mariana L. Cuadros, Jose A. R. Ulloa, Cristiane S. S. Araújo, and Lúcio F. Araújo. "Oleoresins from chili pepper and turmeric could substitute for salinomycin in broilers." Revista Colombiana de Ciencias Pecuarias 33, no. 3 (December 16, 2019): 195–201. http://dx.doi.org/10.17533/udea.rccp.v33n3a03.

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Background: Coccidiosis is the infectious disease with the greatest economic impact in poultry production. Additionally, chemotherapeutic growth promoters are being substituted for safer alternative strategies. Objective: To evaluate the effect of feeding oleoresins from chili pepper (Capsicum annuum) and turmeric (Curcuma longa L.) on the performance, survival rate, and the Productive Efficiency Index of broilers from 1 to 21d challenged by Eimeria sp. Methods: A total of 700 male 1-dayold chicks (Cobb 500) challenged with Eimeria sp, were assigned to a completely randomized design with four treatments: (1) negative control diet, without anticoccidial agent or growth promoters; (2) control diet+0.05% salinomycin; (3) negative control diet+100g/ton; and (4) negative control diet +140g/ton of test product (Curcuma longa L. plus Capsicum annuum oleoresins). Results: Body weight, weight gain, feed conversion and Productive Efficiency Index did not differ between broilers fed anticoccidial chemotherapeutics and oleoresins. In addition, there was no difference in feed intake and survival rate between dietary treatments. Conclusion: Broilers supplemented with chili pepper and turmeric oleoresins from 1 to 21d present similar body weight, weight gain, feed conversion, and Productive Efficiency Index compared to broilers supplemented with chemotherapeutic anticoccidials without affecting feed intake or survival rate.

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Mínguez-Mosquera, M. Isabel, and Antonio Pérez-Gálvez. "Color Quality in Paprika Oleoresins." Journal of Agricultural and Food Chemistry 46, no. 12 (December 1998): 5124–27. http://dx.doi.org/10.1021/jf980728n.

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Küçüközet, Ahmet Oktay, and Mustafa Kemal Uslu. "Cooking loss, tenderness, and sensory evaluation of chicken meat roasted after wrapping with edible films." Food Science and Technology International 24, no. 7 (May 24, 2018): 576–84. http://dx.doi.org/10.1177/1082013218776540.

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In this study, edible films were produced from sodium caseinate and a sodium caseinate–starch mixture and with or without oleoresins (cumin and oregano oleoresin mixture). Chicken meat was wrapped in the respective films, stored at 4 ℃ for four days, and roasted at 200 ℃ for 30 min. The cooking loss, color changes, instrumental tenderness (shear force and energy) were measured. In addition, sensory evaluation was performed. All films effectively reduced cooking loss from chicken meat. The sodium caseinate–starch-based films were the most successful in preventing cooking loss. The average shear force and shear energy values of the wrapped samples were about 40% and 30% less than those of control samples, respectively. In sensory evaluation, chicken meat roasted after wrapping with the films was considered more tender and delicious than the control. Particularly, chicken meat wrapped with the films containing oleoresin mixture was assessed as the most delicious among the samples. It was shown that the cooking quality of the chicken meat could be significantly improved by pre-wrapping the meat with edible films.

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Lima, Leonam José de Andrade, Luana Cominato, Heloísa Moraes Oliveira, Wanderson de Oliveira dos Santos, Geoffroy Roger Pointer Malpass, Mônica Hitomi Okura, and Ana Claudia Granato. "Lip balm using cinnamon oleoresin and essential oil: microbiological safety assessment with accelerated and extended stability." Research, Society and Development 9, no. 9 (August 29, 2020): e539997544. http://dx.doi.org/10.33448/rsd-v9i9.7544.

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Due to the growth of the cosmetics industry, developments and improvements are needed for the productive sector and its products to meet consumer demand and the quality standards imposed by inspection bodies. As a result, an area has developed to meet these needs that is known as phytocosmetics. This area involves the inclusion of constituents with of plant origin in the cosmetic product formulation. The objective of this work was to compare the formulations of lip moisturizers incorporating oleoresins and essential oils of cinnamon (Cinnamomun verum), in addition to testing the microbiological safety and the Accelerated and Extended Stability of the formulated products. The tests revealed that the proposed formulations are microbiologically stable and safe, which is due to the antimicrobial activity of the oleoresin and cinnamon essential oil used in the formulations.

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Trif, Monica, Dan Vodnar, Laura Mitrea, Alexandru Rusu, and Claudia Socol. "Design and Development of Oleoresins Rich in Carotenoids Coated Microbeads." Coatings 9, no. 4 (April 4, 2019): 235. http://dx.doi.org/10.3390/coatings9040235.

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The aim of this study was to encapsulate the oleoresins rich in carotenoids extracted from sea buckthorn (Hippophae rhamnoides) fruits into a blend of sodium-alginate and κ-carrageenan microbeads (2% w/v) coated by a sodium-alginate (2% w/v) layer prepared using an ionotropic gelation technique with calcium chloride (2% w/v) by dropping method. The fresh obtained coated microbeads had a “fried eggs” like appearance with a size distribution ranging from 4 to 6 mm. The coated microbeads were analyzed for their SEM and fluorescence. The encapsulation efficiency was 92%. Their stability was investigated by evaluation of the physical integrity performance in aqueous media with different pH to mimic the gastrointestinal tract for 24 h at 37 °C under laboratory conditions. The results demonstrated the limitation of the coated microbeads swelling ability under pH 7. The coated microbeads could be a good tool to guarantee oleoresins rich in carotenoids stability and colon delivery. The present study shows an attractive encapsulation system of oleoresins, in order to obtain stable products for further applications.

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Contreras, María del Mar, and Eulogio Castro. "Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food and Health Benefits: Current Works and Future Challenges." Foods 9, no. 4 (March 30, 2020): 393. http://dx.doi.org/10.3390/foods9040393.

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Mastrogiacomo, Disma, Marcello Salvatore Lenucci, Valentina Bonfrate, Marialuisa Di Carolo, Gabriella Piro, Ludovico Valli, Leonardo Rescio, et al. "Lipid/detergent mixed micelles as a tool for transferring antioxidant power from hydrophobic natural extracts into bio-deliverable liposome carriers: the case of lycopene rich oleoresins." RSC Advances 5, no. 4 (2015): 3081–93. http://dx.doi.org/10.1039/c4ra12254b.

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Saleh-E-In, Md Moshfekus, Paromik Bhattacharyya, and Johannes Van Staden. "Chemical Composition and Cytotoxic Activity of the Essential Oil and Oleoresins of In Vitro Micropropagated Ansellia africana Lindl: A Vulnerable Medicinal Orchid of Africa." Molecules 26, no. 15 (July 28, 2021): 4556. http://dx.doi.org/10.3390/molecules26154556.

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Orchids are rich treasure troves of various important phytomolecules. Among the various medicinal orchids, Ansellia africana stands out prominently in the preparing of various herbal medicines due to its high therapeutic importance. The nodal explants of A. africana were sampled from asymbiotically germinated seedlings on basal Murashige and Skoog (MS) medium and were micropropagated in MS medium supplemented with 3% sucrose and 10 µM meta topolin (mT) + 5 µM naphthalene acetic acid (NAA) +15 µM indole butyric acid (IBA) + 30 µM phloroglucinol (PG). In the present study, the essential oil was extracted by hydrodistillation and the oleoresins by the solvent extraction method from the micropropagated A. africana. The essential oil and the oleoresins were analysed by Gas Chromatography (GC) and GC/MS (Mass spectrometry). A total of 84 compounds were identified. The most predominant components among them were linoleic acid (18.42%), l-ascorbyl 2,6-dipalmitate (11.50%), linolenic acid (10.98%) and p-cresol (9.99%) in the essential oil; and eicosane (26.34%), n-butyl acetate (21.13%), heptadecane (16.48%) and 2-pentanone, 4-hydroxy-4-methyl (11.13%) were detected in the acetone extract; heptadecane (9.40%), heneicosane (9.45%), eicosane (6.40%), n-butyl acetate (14.34%) and styrene (22.20%) were identified and quantified in the ethyl acetate extract. The cytotoxic activity of essential oil and oleoresins of micropropagated A. africana was evaluated by MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium Bromide) assay on Vero cells compared to the standard drug doxorubicin chloride. The present research contains primary information about the therapeutic utility of the essential oil and oleoresins of A. africana with a promising future research potential of qualitative and quantitative improvement through synchronised use of biotechnological techniques.

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Pimenta, Iane Pereira, Fariza Abrão, Jonas Joaquim Mangabeira da Silva, Larissa Costa Oliveira, Hervé Louis Ghislain Rogez, Sérgio Ricardo Ambrósio, Rodrigo Cássio Sola Veneziani, Jairo Kenupp Bastos, and Carlos Henrique Gomes Martins. "Antibacterial Profile of Copaifera multijuga Oleoresin and Hydroalcoholic Extract of Leaves Against Oral Pathogens." Current Dentistry 1, no. 1 (March 29, 2019): 53–60. http://dx.doi.org/10.2174/2542579x01666180629100020.

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<P>Background: Copaifera multijuga are widely used as medicinal plants in Brazil. Of the various ethnopharmacological indications of copaiba oleoresins, the antimicrobial activity had been highlighted. </P><P> Objective: This study aimed to evaluate the oleoresin and the hydroalcoholic extract of leaves from Copaifera multijuga against oral pathogens in the sessile and in the planktonic modes. </P><P> Methods: Standard strains from the American Type Culture Collection and clinical isolates which cause both cariogenic and endodontic infections were used. Was evaluated in terms of its Minimum Inhibitory Concentration (MIC) values by the broth microdilution method in 96-well microplates, Minimum Bactericidal Concentration (MBC) and biofilm eradication assay. </P><P> Results: The Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) assays showed that the oleoresin was effective against some the bacterial strains. Assessment of the antibiofilm activity of hydroalcoholic extract of leaves from C. multijuga against the evaluated microaerophilic bacteria in the sessile mode gave IC50 values of 318.0 and 695.6 µg/mL against S. mitis (ATCC 49456) and A. actinomycetemcomintans (ATCC 43717), respectively. As for the assayed anaerobic bacteria, the hydroalcoholic extract of leaves gave IC50 of 4554.0, 2218.0, and 600.1 µg/mL against F. nucleatum (Clinical isolate), P. gingivalis (ATCC 33277), and P. micros (Clinical isolate), respectively, whereas the oleoresin afforded IC50 of 357.1 µg/mL against P. gingivalis (ATCC 33277). </P><P> Conclusion: The oleoresin and hydroalcoholic extract of leaves displayed satisfactory activity against the main oral pathogens in both sessile and planktonic modes. The oleoresin and hydroalcoholic extracts of leaves from C. multijuga are potential candidates for the development of new products for dental and oral care.</P>

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Albino, Rayane C., Prissila C. Oliveira, Francisco Prosdocimi, Osman F. da Silva, Humberto R. Bizzo, Paola E. Gama, Cássia M. Sakuragui, Carolina Furtado, and Danilo R. de Oliveira. "Oxidation of monoterpenes in Protium heptaphyllum oleoresins." Phytochemistry 136 (April 2017): 141–46. http://dx.doi.org/10.1016/j.phytochem.2017.01.013.

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Cerecedo-Cruz, L., E. Azuara-Nieto, A. J. Hernández-Álvarez, C. R. González-González, and G. Melgar-Lalanne. "Evaluation of the oxidative stability of Chipotle chili (Capsicum annuum L.) oleoresins in avocado oil." Grasas y Aceites 69, no. 1 (March 22, 2018): 240. http://dx.doi.org/10.3989/gya.0884171.

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Capsicum annuum L. (Chipotle chili) is a natural source of bioactive metabolites with antioxidant properties. The objective of this research was to obtain and characterize the oxidative stability under storage of Chipotle chili oleoresins extracted with cold-pressed avocado oil. The most efficient conditions obtained to extract carotenoids and phenolic compounds were at 1:3 ratio (chipotle chili: avocado oil; w:v) at room temperature in darkness during 48 h. At the end of the harshest conditions (45 °C, 30 days), the extracts were stable to lipid oxidation with a final Totox value of 27.34, a carotenoid preservation of 85.6%, antioxidant activity retention of 80.66% and a color change (ΔE) of 1.783. The kinetic constants obtained were higher for peroxide formation than for carotenoid degradation. The oleoresins obtained could be considered an economic and sustainable alternative to extract carotenoids with good oxidation stability that could be used in foodstuffs.

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Cardinelli, Camila Castanho, Josiane Elizabeth Almeida e. Silva, Rayssa Ribeiro, Valdir F. Veiga-Junior, Elisabete Pereira dos Santos, and Zaida Maria Faria de Freitas. "Toxicological Effects of Copaiba Oil (Copaifera spp.) and Its Active Components." Plants 12, no. 5 (February 27, 2023): 1054. http://dx.doi.org/10.3390/plants12051054.

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Vegetable oils are among the most important traditional resources of Amazonia. Oleoresins are a type of oil that have interesting characteristics and highly bioactive properties with pharmacological potential. Oleoresins produced in the trunks of Copaifera (Fabaceae) spp. trees, known as copaiba oils, are made up of terpenes from the sesquiterpene (volatile) and diterpene (resinous) classes, but in amounts that vary between species and depending on several factors, such as soil type. Despite being used for medicinal purposes, via topical and oral application, the toxic effects of copaiba oils and their constituents are little known. The current paper reviews the toxicological studies, both in vitro and in vivo, described in the literature for copaiba oils, as well as the cytotoxic characteristics (against microorganisms and tumor cells) in in silico, in vitro and in vivo models for the sesquiterpenes and diterpenes that make up these oils.

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Serrano, Carmo, Margarida Sapata, M. Conceição Oliveira, André Gerardo, and Cláudia Viegas. "Encapsulation of oleoresins for salt reduction in food." Acta Scientiarum Polonorum Technologia Alimentaria 19, no. 1 (March 30, 2020): 57–71. http://dx.doi.org/10.17306/j.afs.0772.

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Tepic, Aleksandra, Gordana Dimic, Biserka Vujicic, Zarko Kevresan, Marika Varga, and Zdravko Sumic. "Quality of commercial ground paprika and its oleoresins." Acta Periodica Technologica, no. 39 (2008): 77–83. http://dx.doi.org/10.2298/apt0839077t.

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Spices are widely used in food processing. One of the main disadvantages of spices application is their frequent microbiological spoilage. Health benefits (microbiological status, mineral and heavy metal content) of commercial ground paprika (Capsicum annuum), as well as the colour and microbiological status of its conventional and supercritical oleoresins were examined in this work.

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Song, Zhanqian, Zhiqin Liang, and Xing Liu. "Chemical characteristics of oleoresins from Chinese pine species." Biochemical Systematics and Ecology 23, no. 5 (July 1995): 517–22. http://dx.doi.org/10.1016/0305-1978(95)00042-s.

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26

Melgar-Lalanne, Guiomar, Alan Javier Hernández-Álvarez, Maribel Jiménez-Fernández, and Ebner Azuara. "Oleoresins from Capsicum spp.: Extraction Methods and Bioactivity." Food and Bioprocess Technology 10, no. 1 (September 9, 2016): 51–76. http://dx.doi.org/10.1007/s11947-016-1793-z.

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27

Neagu, Corina, Liliana Mihalcea, Elena Enachi, Vasilica Barbu, Daniela Borda, Gabriela Elena Bahrim, and Nicoleta Stănciuc. "Cross-Linked Microencapsulation of CO2 Supercritical Extracted Oleoresins from Sea Buckthorn: Evidence of Targeted Functionality and Stability." Molecules 25, no. 10 (May 23, 2020): 2442. http://dx.doi.org/10.3390/molecules25102442.

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Oleoresin supercritical extracts from sea buckthorn were microencapsulated in whey proteins isolate and casein, in two states: native (N) and cross-linked mediated by transglutaminase (TG). The encapsulation efficiency showed values higher than 92% for total carotenoids and lycopene. Phytochemicals content was 352.90 ± 1.02 mg/g dry weight (DW) for total carotenoids in TG and 302.98 ± 2.30 mg/g DW in N, with antioxidant activity of 703.13 ± 23.60 mMol Trolox/g DW and 608.74 ± 7.12 mMol Trolox/g DW, respectively. Both powders had an inhibitory effect on α-glucosidase, of about 40% for N and 35% for TG. The presence of spherosomes was highlighted, with sizes ranging between 15.23–73.41 µm and an agglutination tendency in N, and lower sizes, up to 35 µm in TG. The in vitro digestibility revealed a prolonged release in an intestinal environment, up to 65% for TG. Moisture sorption isotherms were studied at 20 °C and the shape of curves corresponds to sigmoidal type II model. The presence of cross-linked mediated aggregates in TG powders improved stability and flowability. Our results can be used as evidence that cross-linked aggregates mediated by transglutaminase applied for microencapsulation of oleoresins have the potential to become new delivery systems, for carotenoids and lycopene, being valuable in terms of their attractive color and biological and bioaccessibility properties.

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Viktorija, Maksimova, Koleva G. Liljana, Ruskovska Tatjana, Cvetanovska Ana, and Gulaboski Rubin. "Antioxidative effect of Capsicum oleoresins compared with pure capsaicin." IOSR Journal of Pharmacy (IOSRPHR) 04, no. 11 (November 25, 2014): 44–48. http://dx.doi.org/10.9790/3013-04011044048.

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29

Silva, Jefferson Rocha de A., Maria das G. B. Zoghbi, Angelo da C. Pinto, Ronoel L. O. Godoy, and Ana Cláudia F. Amaral. "Analysis of the Hexane Extracts From Seven Oleoresins ofProtiumSpecies." Journal of Essential Oil Research 21, no. 4 (July 2009): 305–8. http://dx.doi.org/10.1080/10412905.2009.9700178.

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30

Serrano, Carmo, Margarida Sapata, M. Conceição Oliveira, André Gerardo, and Cláudia Viegas. "Encapsulation of oleoresins for salt reduction in food [pdf]." Acta Scientiarum Polonorum Technologia Alimentaria 19, no. 1 (March 30, 2020): 57–71. http://dx.doi.org/10.17306/j.afs.2020.0772.

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31

de S. Vargas, Fabiano, Patrícia D. O. de Almeida, Elenn Aranha, Ana de A. Boleti, Peter Newton, Marne de Vasconcellos, Valdir Junior, and Emerson Lima. "Biological Activities and Cytotoxicity of Diterpenes from Copaifera spp. Oleoresins." Molecules 20, no. 4 (April 9, 2015): 6194–210. http://dx.doi.org/10.3390/molecules20046194.

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32

Conner, D. E., and L. R. Beuchat. "Recovery of heat-stressed yeasts in media containing plant oleoresins." Journal of Applied Bacteriology 59, no. 1 (July 1985): 49–55. http://dx.doi.org/10.1111/j.1365-2672.1985.tb01774.x.

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33

Bol'shakova, V. I., L. I. Demenkova, �. N. Schmidt, and V. A. Pentegova. "Resin acids of the oleoresins of conifers growing in Transcarpathia." Chemistry of Natural Compounds 23, no. 2 (1987): 173–75. http://dx.doi.org/10.1007/bf00598751.

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34

Raldugin, V. A., O. V. Sudakova, V. I. Bol'shakova, N. I. Yaroshenko, É. N. Shmidt, and V. A. Pentegova. "The nature of the polar resin acids in fir oleoresins." Chemistry of Natural Compounds 22, no. 4 (July 1986): 488–89. http://dx.doi.org/10.1007/bf00579843.

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35

Hafizoğlu, Harzemşah, and Markku Reunanen. "Composition of Oleoresins from Bark and Cones ofAbies nordmannianaandPicea orientalis." Holzforschung 48, no. 1 (January 1994): 7–11. http://dx.doi.org/10.1515/hfsg.1994.48.1.7.

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36

Damhoeri, Ahmad, Akiyoshi Hosono, Takatoshi Itoh, and Akira Matsuyama. "In VitroMutagenicity Tests on Capsicum Pepper, Shallot and Nutmeg Oleoresins." Agricultural and Biological Chemistry 49, no. 5 (May 1985): 1519–20. http://dx.doi.org/10.1080/00021369.1985.10866932.

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37

Souza Ramos, M�nica Freiman, Antonio Carlos Siani, Marcelo Raul Romero Tappin, Anderson Cavalcante Guimar�es, and Jos� Eduardo Lahoz da Silva Ribeiro. "Essential oils from oleoresins ofProtium spp. of the Amazon region." Flavour and Fragrance Journal 15, no. 6 (2000): 383–87. http://dx.doi.org/10.1002/1099-1026(200011/12)15:6<383::aid-ffj927>3.0.co;2-x.

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38

Rashan, Luay, Alan White, Manon Haulet, Nicolas Favelin, Parag Das, and Ian Edwin Cock. "Chemical Composition, Antibacterial Activity, and Antibiotic Potentiation of Boswellia sacra Flueck. Oleoresin Extracts from the Dhofar Region of Oman." Evidence-Based Complementary and Alternative Medicine 2021 (May 24, 2021): 1–23. http://dx.doi.org/10.1155/2021/9918935.

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The emergence of MDR bacterial pathogens has directed antibiotic discovery research towards alternative therapies and traditional medicines. Boswellia sacra oleoresin (frankincense) was used to treat bacterial infections in traditional Arabian and Asian healing systems for at least 1000 years. Despite this, B. sacra extracts have not been rigorously tested for inhibitory activity against gastrointestinal pathogens or bacterial triggers of autoimmune diseases. Solvent extracts were prepared from Boswellia sacra oleoresins obtained from three regions near Salalah, Oman. MIC values were quantified against gastrointestinal pathogens and bacterial triggers of selected autoimmune diseases by disc diffusion and broth dilution methods. The antibacterial activity was also evaluated in combination with conventional antibiotics, and the class of interaction was determined by ΣFIC analysis. Isobolograms were used to determine the optimal ratios for synergistic combinations. Toxicity was evaluated by ALA and HDF cell viability bioassays. The phytochemical composition of the volatile components of all extracts was identified by nontargeted GC-MS headspace analysis. All methanolic extracts inhibited the growth of all of the bacteria tested, although the extracts prepared using Najdi oleoresin were generally more potent than the Sahli and Houjari extracts. Combinations of the methanolic B. sacra extracts and conventional antibiotics were significantly more effective in inhibiting the growth of several bacterial pathogens. In total, there were 38 synergistic and 166 additive combinations. Approximately half of the synergistic combinations contained tetracycline. All B. sacra extracts were nontoxic in the ALA and HDF cell viability assays. Nonbiased GC-MS headspace analysis of the methanolic extracts putatively identified a high diversity of monoterpenoids, with particularly high abundances of α-pinene. The antibacterial activity and lack of toxicity of the B. sacra extracts indicate their potential in the treatment and prevention of gastrointestinal and autoimmune diseases. Furthermore, the extracts potentiated the activity of several conventional antibiotics, indicating that they may contain resistance-modifying compounds.

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Faria, Adriana Marques, Adriana da Silva Santos, Lorena Lopes Ferreira, Thiago Souza Azeredo Bastos, Carla Cristina Braz Louly, Moema Pacheco Chediak Matos, Edemilson Cardoso da Conceição, and Veridiana Maria Brianezi Diganai de Moura. "Acaricidal activity of ethanolic extracts of Stryphnodendron adstringens and Lafoensia pacari and oil resins from Copaifera sp. and Pterodon emarginatus against Sarcoptes scabiei var. suis." Pesquisa Veterinária Brasileira 37, no. 12 (December 2017): 1411–15. http://dx.doi.org/10.1590/s0100-736x2017001200009.

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ABSTRACT: In vitro bioassay using Sarcoptes scabiei as a test microorganism is a viable method of study for diverse drugs with acaricidal properties. A great amount of assays proves the diverse and efficient biological activity of extracts and compounds from Brazilian savanna plants. This study had as main object, test and compare the acaricidal activity of four Brazilian Cerrado bioproducts: Stryphnodendron adstringens Mart., Copaifera sp., Lafoensia pacari A. St Hil. and Pterodon emarginatus Vogel, 1837. To perform this test S. scabiei mites were collected from crusts removed on ears of highly infected sows. The mites were selected and separated in Petri dishes with three different concentrations (25, 50 and 75%) of each bioproduct, to evaluate their potential acaricidal activity. The mortality of the mites was counted in each Petri dish every hour, during five hours. The statistical analyses demonstrated differences between the bioproducts tested. The oleoresin of Copaifera sp. and P. emarginatus presented the best results with 100% of mites mortality after treatment. The ethanolic extracts of S. adstringens and L. pacari demonstrated lower acaricidal activity when compared to the oleoresins, with little or no difference among the control groups tested. This bioassay demonstrated to be efficient, reliable, low cost and easy accomplishment. Oil resins from Copaifera sp. and P. emarginatus have in vitro acaricidal activity against adult females of S. scabiei var. suis.

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Fisher, Carolyn. "A Review of Regulations Applied to Spices, Herbs, and Flavorings—What Has Changed?" Journal of AOAC INTERNATIONAL 102, no. 2 (March 1, 2019): 390–94. http://dx.doi.org/10.5740/jaoacint.18-0342.

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Abstract A review of the world-wide regulations pertaining to spices, extracts, and flavorings. The areas covered include (1) guidance documents from trade organizations as well as international and regional regulatory bodies, (2) decontamination of spices and herbs, (3) extraction solvents used to make spice and herb oleoresins, and (4) general flavoring regulations. Specific links and references to guidance documents and regulations have beenprovided where they have been published on government, organization, and trade association websites.

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41

Perera, Dilini N., Geeth G. Hewavitharana, and S. B. Navaratne. "Determination of Physicochemical and Functional Properties of Coconut Oil by Incorporating Bioactive Compounds in Selected Spices." Journal of Lipids 2020 (July 28, 2020): 1–11. http://dx.doi.org/10.1155/2020/8853940.

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Lipid oxidation has been identified as a major deterioration process of vegetable oils, which leads to the production of primary and secondary oxidative compounds that are harmful to human health. Oleoresins of ginger, garlic, nutmeg, pepper, cloves, and cinnamon were extracted and incorporated into coconut oil, and change occurrence on physicochemical properties, thermal stability, shelf life, and antioxidant activity was monitored against the same properties of pure coconut oil. Lipid oxidation was assessed in terms of the free fatty acid level and peroxide value. For the comparison purpose, another oil sample was prepared by incorporating vitamin E too. Results revealed that both peroxide value and FFA of pure and flavored coconut oil samples after a one-week storage period were 3.989±0.006 and 3.626±0.002 mEq/kg and 0.646±0.001 and 0.604±0.002 (%), respectively. Saponification value, iodine value, smoke point, and the flashpoint of flavored oil were decreased while increasing the viscosity during storage. The highest phenolic content and DPPH free radical scavenging activity were found in flavored coconut oil. Since spices containing antioxidants, the thermal stability of flavored oil was better than that of pure coconut oil. Both oleoresins and vitamin E-incorporated samples showed the same pattern of increment of FFA and peroxide value during storage; however, those increments were slower than those of pure coconut oil.

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42

Leandro, Lidiam Maia, Fabiano de Sousa Vargas, Paula Cristina Souza Barbosa, Jamilly Kelly Oliveira Neves, José Alexsandro da Silva, and Valdir Florêncio da Veiga-Junior. "Chemistry and Biological Activities of Terpenoids from Copaiba (Copaifera spp.) Oleoresins." Molecules 17, no. 4 (March 30, 2012): 3866–89. http://dx.doi.org/10.3390/molecules17043866.

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43

Zoghbi, Maria das Graças B., Regina C. V. Martins-da-Silva, and José Roberto Trigo. "Volatiles of Oleoresins ofCopaifera paupera(Herzog) DwyerC. piresiiDwyer andC. pubifloraBenth. (Leguminosae)." Journal of Essential Oil Research 21, no. 5 (September 2009): 403–4. http://dx.doi.org/10.1080/10412905.2009.9700203.

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44

DAMHOERI, Ahmad, Akiyoshi HOSONO, Takatoshi ITOH, and Akira MATSUYAMA. "In vitro mutagenicity tests on capsicum pepper, shallot and nutmeg oleoresins." Agricultural and Biological Chemistry 49, no. 5 (1985): 1519–20. http://dx.doi.org/10.1271/bbb1961.49.1519.

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45

Bol'shakova, V. I., L. I. Demenkova, É. N. Shmidt, and V. A. Pentegova. "Neutral diterpenoids of oleoresins of five species of conifers of Transcarpathia." Chemistry of Natural Compounds 24, no. 6 (November 1988): 691–94. http://dx.doi.org/10.1007/bf00598185.

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46

Mínguez-Mosquera, M. Isabel, Manuel Jarén-Galán, Dámaso Hornero-Méndez, Juan Garrido-Fernández, M. Lourdes Gallardo-Guerrero, and Beatriz Gandul-Rojas. "Decoloration of vegetable oils and oleoresins with recovery of unaltered pigments." Journal of the American Oil Chemists' Society 68, no. 11 (November 1991): 809–13. http://dx.doi.org/10.1007/bf02660592.

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47

Rüdiger, André L., and Valdir F. Veiga-Junior. "Chemodiversity of Ursane- and Oleanane-Type Triterpenes in Amazonian Burseraceae Oleoresins." Chemistry & Biodiversity 10, no. 6 (June 2013): 1142–53. http://dx.doi.org/10.1002/cbdv.201200315.

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48

Kumar, Ravendra, Sonali Sethi, Om Prakash, Anil Kumar Pant, Mahesh Kumar, Valery A. Isidorov, and Lech Szczepaniak. "Chemical composition of rhizome oleoresin and anti-inflammatory, antinociceptive and antipyretic activity of oleoresins of Alpinia allughas Roscoe. from tarai region of Uttarakhand." INDONESIAN JOURNAL OF PHARMACY 28, no. 3 (August 16, 2017): 136. http://dx.doi.org/10.14499/indonesianjpharm28iss3pp136.

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49

Perera, Dilini N., K. K. D. S. Ranaweera, R. A. U. J. Marapana, and Geeth G. Hewavitharana. "Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins." OCL 27 (2020): 55. http://dx.doi.org/10.1051/ocl/2020050.

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Lipid oxidation is a major cause of deterioration in the quality of cooking oils. Degradation of unsaturated fatty acids in oils directly leads to changes in nutritional value, flavor, and storage properties. Oleoresins of ginger, garlic, nutmeg, pepper, cloves, and cinnamon were extracted and incorporated into virgin coconut oil (VCO) to overcome adverse effects of lipid oxidation and changes occurrence on physicochemical properties, thermal stability, shelf life, antioxidant activity, total phenolics and sensory evaluation were conducted against same properties of VCO. Lipid oxidation was assessed in terms of free fatty acid (FFA) value and peroxide value (PV). For the comparison purpose, another oil sample was prepared by incorporating vitamin E too. Results revealed that both PV and FFA of VCO and spicy flavored oil (SFO) samples after one-week storage period were 1.93 ± 0.01 and 1.62 ± 0.02 mEq/kg and 0.36 ± 0.01 and 0.24 ± 0.01 (%) respectively. Saponification value (SV), iodine value (IV), smoke point, flashpoint, viscosity, and the specific gravity of SFO were increased and there was no significant difference in moisture content and insoluble impurities in SFO and VCO. The highest phenolic content and DPPH free radical scavenging activity were found in SFO. The thermal stability of SFO was better than VCO. Both oleoresins and vitamin E incorporated samples showed the same pattern of increment of FFA and PV during storage; however, those increments were slower than VCO. SFO was highly accepted by the sensory panelists in terms of color, aroma, taste, texture, and overall acceptability.

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Lupina, Ted, and Howard Cripps. "UV Spectrophotometry Determination of Piperine in Pepper Preparations: Collaborative Study." Journal of AOAC INTERNATIONAL 70, no. 1 (January 1, 1987): 112–13. http://dx.doi.org/10.1093/jaoac/70.1.112.

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Abstract Eight collaborating laboratories performed replicate analyses for piperine on 5 samples representing pepper raw spice, oleoresins, and soluble seasonings. Piperine is extracted into ethylene dichloride and measured at maximal absorbance 342-345 nm with a UV light source. Piperine content is calculated using an absorbance factor derived from piperine. Intralaboratory coefficients of variation (CV0) ranged from 0.5 to 3.1%; interlaboratory coefficients of variation (CVX) ranged from 3.0 to 5.8%. The method has been adopted as an official method of the American Spice Trade Association and as an official first action method by AOAC.

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