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Contribuția terpenelor în profilul de aromă ale sortimentelor de piper
Corresponding Author(s) : IULIA-ALEXANDRA CODREANU
Student Thinkers and Advanced Research,
Vol. 3 No. 3 (2024): Proceedings of the 7th International Conference XGEN
Abstract
Lucrarea urmărește prezentarea a cinci sortimente de piper (roz, roșu, negru, alb, verde). Clasele de piper conțin ca substante volatile aromatizante terpene (monoterpene și sesquiterpene). În lucrare sunt prezentate cei mai importanți compuși terpenici. Din punct de vedere ale metodelor de obținere,proprietăți fizico -chimice și utilizări aromatice. În lucrare se încearcă găsirea unor corelări între compuși terpenici și culoarea piperului. În finalul lucrări se trag concuzii și potențiale aplicații.
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- El Mageed M.A.A.,Mansour A. F. , El Massry K. F., Ramadan M.M., Shaheen M.S., The Effect of Microeaves on Esential oils of White and Black Pepper (pipernigrum L.) and their Antioxidant Activities, J. Essent Oil Bear Plant. 2011, vol. 14, pp. 214-223.
- Craweurd J., On the History and Migration of Cultivated Plants used as Condiments, Transactions of the Ethnological Society of London, 1868, Vol. 6, pp. 188- 206
- Saleem A., Naureen I., Naeem M., Tasleem G.,Hassam A.,Farooq U., Therapeutic Role of Piper nigrum L (Black Pepper) and Pharmacological Activities, Sch Int J Biochem, Jan, 2022, vol 1,pp. 15-21.
- Dosoky N.S., Satyal P., Barata L.M., da Silva J.K.R., and Setzer W.N., Volatiles of Black Pepper Fruits (Piper nigrum L.), Molecules,2019,vol. 24,pp. 4244.
- Saskia M.R., Silvis I.C.J. Ramosd M.E., Luninga P.A., Jansene M., Elliottc C.T.,Alewijn M., A cool comparison of black and white pepper grades. LWT - Food Science and Technology,2019, vol. 106 pp.122–127.
- Huong L.T., Hung N.H., Dai D.N., Tai T.A., Vu T. H., Satyal P., Setzer W.N., Chemical Compositions and Mosquito Larvicidal Activities of Essential Oils from Piper Species Growing Wild in Central Vietnam, Molecules,2019, vol. 24, pp. 3871
References
El Mageed M.A.A.,Mansour A. F. , El Massry K. F., Ramadan M.M., Shaheen M.S., The Effect of Microeaves on Esential oils of White and Black Pepper (pipernigrum L.) and their Antioxidant Activities, J. Essent Oil Bear Plant. 2011, vol. 14, pp. 214-223.
Craweurd J., On the History and Migration of Cultivated Plants used as Condiments, Transactions of the Ethnological Society of London, 1868, Vol. 6, pp. 188- 206
Saleem A., Naureen I., Naeem M., Tasleem G.,Hassam A.,Farooq U., Therapeutic Role of Piper nigrum L (Black Pepper) and Pharmacological Activities, Sch Int J Biochem, Jan, 2022, vol 1,pp. 15-21.
Dosoky N.S., Satyal P., Barata L.M., da Silva J.K.R., and Setzer W.N., Volatiles of Black Pepper Fruits (Piper nigrum L.), Molecules,2019,vol. 24,pp. 4244.
Saskia M.R., Silvis I.C.J. Ramosd M.E., Luninga P.A., Jansene M., Elliottc C.T.,Alewijn M., A cool comparison of black and white pepper grades. LWT - Food Science and Technology,2019, vol. 106 pp.122–127.
Huong L.T., Hung N.H., Dai D.N., Tai T.A., Vu T. H., Satyal P., Setzer W.N., Chemical Compositions and Mosquito Larvicidal Activities of Essential Oils from Piper Species Growing Wild in Central Vietnam, Molecules,2019, vol. 24, pp. 3871