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Metabolomics and Marker Based Accelerated Stability of Kanji and Ethanol Extract of its Main Ingredient, Daucus carota L. Roots

Latif A, Hussain K, Bukhari NI, Shafi H and Mazhar M

A self-fermented probiotic beverage Kanji-prepared from roots of Daucus carota L. subsp. sativus (Hoffm.) Arcang. var. vavilovii Mazk. (Apiaceae)-is widely consumed in many Asian countries due to a number of therapeutic claims. However, this beverage is only available for 2-3 months due to instability and availability of raw material. Therefore, to make this remedy available for longer period, the present study describes accelerated stability and different kinetic parameters of Kanji and ethanol extract of its major ingredient using metabolomics comparison and marker-based HPLC method. The samples were stored at three different conditions of temperature and relative humidity for a period of six months. UV-visible metabolomics fingerprints of both the samples taken at different time intervals compared to assess the stability under stress conditions. The same samples were then analyzed using HPLC method with florescent detection for the determination of ferulic acid contents which were used to determine kinetic parameters and predict shelf life at 25° C. Metabolomics fingerprints comparison showed decrease in peak intensities and appearance of entirely different profiles in samples stored at high temperature and relative humidity. Based on ferulic acid contents, both the products followed zero order degradation. Ethanol extract was found to be having higher shelf life, activation energy and pre-exponential factor than that of the Kanji. The results of the present study indicate that Kanji manufacturers may use UV-visible metabolomics profiles for the assessment of stability and ethanol extract of roots of Daucus carota L. to make this beverage available throughout the year.