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Enhancement of polyphenol recovery from rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) by enzyme-assisted ensiling (ENLAC)
Year:
1999
Authors :
Akiri, Bezalel
;
.
Kanner, Joseph
;
.
Weinberg, Zvi G.
;
.
Volume :
47
Co-Authors:
Weinberg, Z.G., Forage Preservation By-Prod. Res. U., ARO, Volcani Center, Bet Dagan 50250, Israel
Akiri, B., Department of Food Science, ARO, Volcani Center, Bet Dagan 50250, Israel
Potoyevski, E.
Kanner, J., Department of Food Science, ARO, Volcani Center, Bet Dagan 50250, Israel
Facilitators :
From page:
2959
To page:
2962
(
Total pages:
4
)
Abstract:
The efficacy of enzyme-assisted ensiling (ENLAC) in the recovery of polyphenols from rosemary and sage was tested. Fresh rosemary and sage were chopped and ensiled in 0.5-L anaerobic jars. Treatments comprised control (no additives), 0.5% glucose and lactic acid bacteria, and 1% cellulase plus 1% hemicellulase plus pectinase. Following storage at room temperature for 45 days (experiment 1) and 26 days (experiment 2), polyphenols were extracted from the silages in ethanol either by direct blending or by cold extraction. The enzyme treatment resulted in silages with the lowest pH values, lowest fiber content, highest water-soluble sugar content, and highest polyphenol recovery; this treatment resulted in increased polyphenol recovery from rosemary and sage, by 100 and 20%, respectively. Comparison between direct blending and cold extraction revealed similar efficiency of polyphenol recovery.
Note:
Related Files :
angiosperm
chemistry
enzyme
enzymes
flavonoids
food preservation
phenols
Salvia officinalis
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Related Content
More details
DOI :
10.1021/jf981317+
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
31294
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:01
Scientific Publication
Enhancement of polyphenol recovery from rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) by enzyme-assisted ensiling (ENLAC)
47
Weinberg, Z.G., Forage Preservation By-Prod. Res. U., ARO, Volcani Center, Bet Dagan 50250, Israel
Akiri, B., Department of Food Science, ARO, Volcani Center, Bet Dagan 50250, Israel
Potoyevski, E.
Kanner, J., Department of Food Science, ARO, Volcani Center, Bet Dagan 50250, Israel
Enhancement of polyphenol recovery from rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) by enzyme-assisted ensiling (ENLAC)
The efficacy of enzyme-assisted ensiling (ENLAC) in the recovery of polyphenols from rosemary and sage was tested. Fresh rosemary and sage were chopped and ensiled in 0.5-L anaerobic jars. Treatments comprised control (no additives), 0.5% glucose and lactic acid bacteria, and 1% cellulase plus 1% hemicellulase plus pectinase. Following storage at room temperature for 45 days (experiment 1) and 26 days (experiment 2), polyphenols were extracted from the silages in ethanol either by direct blending or by cold extraction. The enzyme treatment resulted in silages with the lowest pH values, lowest fiber content, highest water-soluble sugar content, and highest polyphenol recovery; this treatment resulted in increased polyphenol recovery from rosemary and sage, by 100 and 20%, respectively. Comparison between direct blending and cold extraction revealed similar efficiency of polyphenol recovery.
Scientific Publication
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