Medicinal Plants
Tran Thien Hien; Tran Trong Kieu Ngoc; Nguyen Manh Ngoc Bao; Vo Trung Tinh; Pham Nguyen Thuy Dung
Abstract
Purpose: The study was conducted to optimize the extraction process with high polyphenol and flavonoid content from O. gratissimum L. and evaluate their biological activities. Research Method: The extraction of O. gratissimum L. extract was performed by combining ultrasound-assisted and hot extraction ...
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Purpose: The study was conducted to optimize the extraction process with high polyphenol and flavonoid content from O. gratissimum L. and evaluate their biological activities. Research Method: The extraction of O. gratissimum L. extract was performed by combining ultrasound-assisted and hot extraction methods. Findings: The results showed that extraction of O. gratissimum L. was performed under optimal conditions by response surface methodology (RSM), including ethanol concentration of 70%, raw material: ethanol ratio of 1: 35.71 (g.g-1), time extraction of 69.77 min, and at a temperature of 89.82 °C, with a total polyphenol content and a total flavonoid content of 190.987 (mgGAE.gDW-1) and 27.10 (mgQE.gDW-1), respectively. The extract was concentrated by vacuum rotary evaporation to obtain the total extract which was subjected to evaluation for its physicochemical components and biological activities. The results showed that the total extract quality met the current standards of Vietnam without heavy metals and pesticide residues. In addition, the antibacterial, antioxidant and anti-inflammatory properties of the total extract sample from O. gratissimum L. also gave positive results, confirming the significant biological activity. Research limitations: No limitations were encountered. Originality/Value: Ocimum gratissimum L. is a medicinal herb widely used in traditional medicine across East Asia, especially in Vietnam. Due to the high content of physiochemical components, including essential oils and phenolic compounds such as polyphenols and flavonoids, O. gratissimum L. exhibits antioxidant, anti-inflammatory, and antibacterial properties. Therefore, studies on the biological activity of solution extracts and total extracts from O. gratissimum L. are essential for evaluating the potential applications in the fields of medicine, foods, and cosmetics.
Postharvest Biology and Technology
Samane Mollaei; Seyed Hossein Mirdehghan; Mahdi Shariat; Fatemeh Nazoori
Abstract
Purpose: This study evaluated the effects of cold plasma (CP) treatment using argon (Ar), nitrogen (N₂), and oxygen (O₂) gases at two voltages (5 and 8 kV) on the postharvest quality and shelf life of fresh in-hull pistachio (Pistacia vera L.) during cold storage. Research Method: Treatments were ...
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Purpose: This study evaluated the effects of cold plasma (CP) treatment using argon (Ar), nitrogen (N₂), and oxygen (O₂) gases at two voltages (5 and 8 kV) on the postharvest quality and shelf life of fresh in-hull pistachio (Pistacia vera L.) during cold storage. Research Method: Treatments were applied, and the samples were stored at 4°C for 25 and 50 days. Key parameters, including decay index (DI), water activity, total phenolic content (TPC), total flavonoid content (TFC), total chlorophyll content, electrolyte leakage (EL), and sensory attributes, were assessed. Findings: Decay index (DI) measurements demonstrated that CP treatments significantly inhibited microbial spoilage, and argon-CP reduced decay by up to 40% compared to untreated controls. Water activity declined from 0.957 in the controls to as low as 0.952 in the argon-treated samples, indicating reduced free water available for microbial growth. Biochemical analyses revealed that total phenolic content (TPC) increased the most under nitrogen-CP (0.485 mg GAE/100 g at 50 days vs. 0.350 mg in controls). Total chlorophyll content was highest in N₂-treated pistachios (2.96 g kg⁻¹), and electrolyte leakage (EL), an indicator of membrane integrity, was lowest in argon-CP samples (74.82% vs. 88.67% in controls), reflecting reduced cellular damage. Sensory analysis confirmed that CP-treated samples, particularly those treated with Ar, improved texture, taste, color, and aroma. Research limitations: This study was limited to laboratory-scale conditions and storage durations. Originality/Value: This research provides new insights into non-thermal postharvest preservation of pistachios and highlights cold plasma, particularly Ar-treatment, as a practical, chemical-free method to enhance quality and extend shelf life.
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