The Experts below are selected from a list of 159 Experts worldwide ranked by ideXlab platform
Jessalin Howell - One of the best experts on this subject based on the ideXlab platform.
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tracking Juniper Berry content in oils and distillates by spectral deconvolution of gas chromatography mass spectrometry data
Journal of Chromatography A, 2011Co-Authors: Albert Robbat, Amanda Kowalsick, Jessalin HowellAbstract:The complex nature of botanicals and essential oils makes it difficult to identify all of the constituents by gas chromatography/mass spectrometry (GC/MS) alone. In this paper, automated sequential, multidimensional gas chromatography/mass spectrometry (GC–GC/MS) was used to obtain a matrix-specific, retention time/mass spectrometry library of 190 Juniper Berry oil compounds. GC/MS analysis on stationary phases with different polarities confirmed the identities of each compound when spectral deconvolution software was used to analyze the oil. Also analyzed were distillates of Juniper Berry and its oil as well as gin from four different manufacturers. Findings showed the chemical content of Juniper Berry can be traced from starting material to final product and can be used to authenticate and differentiate brands.
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Tracking Juniper Berry content in oils and distillates by spectral deconvolution of gas chromatography/mass spectrometry data
Journal of Chromatography A, 2011Co-Authors: Albert Robbat, Amanda Kowalsick, Jessalin HowellAbstract:The complex nature of botanicals and essential oils makes it difficult to identify all of the constituents by gas chromatography/mass spectrometry (GC/MS) alone. In this paper, automated sequential, multidimensional gas chromatography/mass spectrometry (GC–GC/MS) was used to obtain a matrix-specific, retention time/mass spectrometry library of 190 Juniper Berry oil compounds. GC/MS analysis on stationary phases with different polarities confirmed the identities of each compound when spectral deconvolution software was used to analyze the oil. Also analyzed were distillates of Juniper Berry and its oil as well as gin from four different manufacturers. Findings showed the chemical content of Juniper Berry can be traced from starting material to final product and can be used to authenticate and differentiate brands.
Albert Robbat - One of the best experts on this subject based on the ideXlab platform.
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tracking Juniper Berry content in oils and distillates by spectral deconvolution of gas chromatography mass spectrometry data
Journal of Chromatography A, 2011Co-Authors: Albert Robbat, Amanda Kowalsick, Jessalin HowellAbstract:The complex nature of botanicals and essential oils makes it difficult to identify all of the constituents by gas chromatography/mass spectrometry (GC/MS) alone. In this paper, automated sequential, multidimensional gas chromatography/mass spectrometry (GC–GC/MS) was used to obtain a matrix-specific, retention time/mass spectrometry library of 190 Juniper Berry oil compounds. GC/MS analysis on stationary phases with different polarities confirmed the identities of each compound when spectral deconvolution software was used to analyze the oil. Also analyzed were distillates of Juniper Berry and its oil as well as gin from four different manufacturers. Findings showed the chemical content of Juniper Berry can be traced from starting material to final product and can be used to authenticate and differentiate brands.
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Tracking Juniper Berry content in oils and distillates by spectral deconvolution of gas chromatography/mass spectrometry data
Journal of Chromatography A, 2011Co-Authors: Albert Robbat, Amanda Kowalsick, Jessalin HowellAbstract:The complex nature of botanicals and essential oils makes it difficult to identify all of the constituents by gas chromatography/mass spectrometry (GC/MS) alone. In this paper, automated sequential, multidimensional gas chromatography/mass spectrometry (GC–GC/MS) was used to obtain a matrix-specific, retention time/mass spectrometry library of 190 Juniper Berry oil compounds. GC/MS analysis on stationary phases with different polarities confirmed the identities of each compound when spectral deconvolution software was used to analyze the oil. Also analyzed were distillates of Juniper Berry and its oil as well as gin from four different manufacturers. Findings showed the chemical content of Juniper Berry can be traced from starting material to final product and can be used to authenticate and differentiate brands.
Vlada B Veljkovic - One of the best experts on this subject based on the ideXlab platform.
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microwave assisted hydrodistillation of Juniper Berry essential oil kinetic modeling and chemical composition
Journal of Chemical Technology & Biotechnology, 2016Co-Authors: Vladimir P Pavicevic, Miljana S Markovic, Svetomir ž Milojevic, Mihailo Ristic, Dragan Povrenovic, Vlada B VeljkovicAbstract:BACKGROUND Microwave-assisted hydrodistillation (MAHD) has widely been used to isolate essential oil from various plant materials, but it has not been applied yet to extract essential oil from Juniper berries. The main goals of the present work were to establish a model describing the extraction kinetics and the chemical composition of the essential oil obtained. RESULTS A lower final essential oil yield from Juniper berries was obtained by MAHD than by conventional hydrodistillation (HD). No significant differences in chemical compositions of the essential oils extracted by the two techniques were observed. The mechanism of both processes was the same and included fast (washing) and slow (diffusion) distillation of essential oil that occurred simultaneously. CONCLUSION The kinetic model involving simultaneous washing and diffusion of essential oil was verified for various plant materials (areal parts of savory and thyme, fennel seeds and Juniper berries) for both MAHD and HD that indicated its general importance. For the first time, the kinetic models of MAHD and HD were compared. Knowledge of the Juniper Berry essential oil yield and the extraction kinetics is of importance from the technological and economics points of view, while the chemical composition determines its use. © 2015 Society of Chemical Industry
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further studies on inhibitory effects of Juniper Berry oils on ethanol fermentation
Enzyme and Microbial Technology, 1990Co-Authors: Vlada B Veljkovic, Miodrag L Lazic, D J Rutic, Mihajlo Z StankovicAbstract:Abstract The inhibitory effect of Juniper Berry oil on ethanol fermentation by Bakers' yeast is shown. The higher the amount of the Juniper Berry oil, the more intensive is the inhibition. The lag time and the duration of the ethanol fermentation are considerably extended, sugar utilization and ethanol production are retarded, while organic acid formation is increased in the presence of the Juniper Berry oil.
C Benchaar - One of the best experts on this subject based on the ideXlab platform.
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Including essential oils in lactating dairy cow diets: effects on methane emissions
Animal Production Science, 2014Co-Authors: S. J. Meale, Tim A. Mcallister, Alexandre V. Chaves, Alan D. Iwaasa, W.z. Yang, C BenchaarAbstract:The objective of this study was to examine the effects of dietary supplementation of garlic and Juniper Berry essential oils on methane (CH4) and carbon dioxide (CO2) emissions from lactating dairy cows. Four ruminally cannulated, lactating Holstein cows were used in a 4 × 4 Latin square (21-day period; 11 days of adaptation). Cows were fed a total mixed ration (60 : 40 forage : concentrate ratio) without supplementation (no additive; negative control) or supplemented with monensin (330 mg/day; positive control), garlic oil (5 g/day) or Juniper Berry oil (2 g/day). Methane and CO2 emissions were measured using the sulfur hexafluoride tracer technique. Dietary supplementation of lactating cows with Juniper Berry oil or garlic oil did not affect (P > 0.05) CH4 or CO2 production, whether expressed as g/day, g/kg DMI, g/kg milk or as g/kg DMI/BW0.75. At the doses administered in this study, the anti-methanogenic effect of garlic and Juniper Berry oils previously observed in vitro were not confirmed in vivo.
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effects of cinnamaldehyde garlic and Juniper Berry essential oils on rumen fermentation blood metabolites growth performance and carcass characteristics of growing lambs
Livestock Science, 2008Co-Authors: A V Chaves, Tim A. Mcallister, Kim Stanford, M E R Dugan, L L Gibson, F Van Herk, C BenchaarAbstract:Abstract The objective of this study was to examine the effects of cinnamaldehyde (CDH), garlic (GAR) and Juniper Berry (JUN) essential oils (200 mg/kg of DM) on performance and carcass characteristics of lambs fed a barley-based concentrate diet ad libitum . For this purpose, 40 ewes' lambs (23.5 ± 1.11 kg initial live weight, LW) were used in a random block design over a 13-week period. Feeding CDH, GAR or JUN did not affect dry matter intake (DMI) but the average daily gain (ADG) of lambs supplemented with CDH and JUN was higher ( P = 0.002) as compared to lambs fed GAR or the control diet. Feed conversion (DMI/ADG) was numerically improved when lambs were fed CDH (4.8) and JUN (4.7) compared to those fed GAR (5.2) or the control diet (5.3). There were no effects of feed additives on ruminal pH and concentrations of ammonia and total VFA. Serum concentrations of glycerol and total glycerides were lower and higher ( P ≤ 0.03) in lambs fed CDH or JUN respectively, as compared to lambs fed GAR or the control diet. Hot dressed carcass weight was similar among treatments (23.7 ± 0.75 kg; P = 0.18) whereas saleable meat tended ( P = 0.13) to increase (+ 9%) in lambs fed CDH and JUN compared to those fed GAR or the control diet. Feeding CDH, GAR or JUN had little effect on the overall fatty acid composition of back fat and liver and only minor effects on meat flavour characteristics.
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Evidence of Increased Diversity of Methanogenic Archaea with Plant Extract Supplementation
Microbial Ecology, 2008Co-Authors: S. Ohene-adjei, A V Chaves, C Benchaar, T. A. Mcallister, R. M. Teather, R. J. ForsterAbstract:This study evaluated the effects of selected essential oils on archaeal communities using the ovine rumen model. Forty weaned Canadian Arcott ewes, fed with barley-based diet, were allotted to one of three essential oil supplementation treatments or a control (10 ewes per treatment) for 13 weeks. The treatments were cinnamaldehyde, garlic oil, Juniper Berry oil, and a control with no additive. Rumen content was sampled after slaughter and grouped by treatment by combining subsamples from each animal. DNA was extracted from the pooled samples and analyzed for methanogenic archaea using quantitative polymerase chain reaction, denaturing gradient gel electrophoresis, cloning, and sequencing. Our results suggest that the total copy number of archaeal 16S rRNA was not significantly affected by the treatments. The phylogenetic analysis indicated a trend toward an increased diversity of methanogenic archaea related to Methanosphaera stadtmanae , Methanobrevibacter smithii , and some uncultured groups with cinnamaldehyde, garlic, and Juniper Berry oil supplementation. The trends in the diversity of methanogenic archaea observed with the essential oil supplementation may have resulted from changes in associated protozoal species. Supplementation of ruminant diets with essential oils may alter the diversity of rumen methanogens without affecting the methanogenic capacity of the rumen.
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Effects of essential oils on proteolytic, deaminative and methanogenic activities of mixed ruminal bacteria
Canadian Journal of Animal Science, 2008Co-Authors: Alexandre V. Chaves, Tim A. Mcallister, W.z. Yang, M. L. He, A. N. Hristov, C BenchaarAbstract:The objective of this study was to evaluate in vitro the effects of three essential oils (EO) [cinnamon leaf (250 mg L-1), garlic oil (100 and 250 mg L-1), and Juniper Berry oil (20 mg L-1)] and two EO compounds (EOC) [anethol (20 mg L-1) and p-cymene (20 mg L-1)] on proteolytic, deaminative and methanogenic activities of mixed ruminal bacteria. Concentrations of total VFA were similar (P > 0.05) among treatments. With the exception of cinnamon and garlic oils, which reduced (P 0.05) by treatments; however, bacterial deaminative activity and NH3 concentration were increased (P < 0.05) by the addition of EO (except for cinnamon leaf oil and garlic oil at 250 mg L-1) and EOC. Except for anethol, methanogenic activity of ruminal bacteria was reduced (P < 0.05) by EO and EOC, which was reflected by a marked decrea...
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Effects of Garlic and Juniper Berry Essential Oils on Ruminal Fermentation and on the Site and Extent of Digestion in Lactating Cows
Journal of Dairy Science, 2007Co-Authors: W Z Yang, M L He, A V Chaves, C Benchaar, Burim N. Ametaj, Tim A. McallisterAbstract:The objective of this study was to evaluate the effects of feeding essential oils from garlic (GAR) and Juniper Berry (JUN), or monensin (MO) on feed intake, ruminal fermentation, the site and extent of digestion, microbial protein synthesis, milk production, and immune status in dairy cows. Four midlactating Holstein cows fitted with ruminal and duodenal cannulas were used in a 4 x 4 Latin square design with 21-d periods and 4 treatments: control (no additive), MO (330 mg/cow per d), GAR (5 g/cow per d), and JUN (2 g/cow per d). Cows were fed ad libitum a TMR consisting of 40% forage and 60% barley-based concentrate. Dry matter intake averaged 20.4 kg/d and was not affected by dietary additives. Total tract digestibilities of dry matter, organic matter, fiber, and starch were not affected by experimental treatments. However, ruminal digestibilities of dry matter and organic matter were higher (+13%) for GAR and JUN than for the control diet, mainly because of increased crude protein digestion in the rumen. Feeding GAR and JUN increased ruminal digestion of dietary protein by 11% as compared with the control. In contrast, ruminal digestion of dietary protein was reduced by 11% with MO as compared with the control. Milk fat content was lower for MO (2.68%) than for the GAR (3.46%), JUN (3.40%), and control (3.14%) diets. No effects of GAR, JUN, or MO were observed on milk production, ruminal microbial protein synthesis, ruminal pH, and ruminal concentrations of volatile fatty acids and ammonia N. The total and differential numbers of white blood cells as well as serum amyloid A and haptoglobin were not affected by the treatments, suggesting that additives had no effect on the immune status of cows. Results of this study indicate that supplementing dairy cows with GAR (5 g/d) and JUN (2 g/d) essential oils improved feed digestibility in the rumen, but possibly at the expense of a reduction in the flow of bypass protein to the small intestine. Feeding monensin could be beneficial in terms of increasing bypass protein from the rumen but did not improve feed digestion or milk production under the current experimental conditions.
Tim A. Mcallister - One of the best experts on this subject based on the ideXlab platform.
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Including essential oils in lactating dairy cow diets: effects on methane emissions
Animal Production Science, 2014Co-Authors: S. J. Meale, Tim A. Mcallister, Alexandre V. Chaves, Alan D. Iwaasa, W.z. Yang, C BenchaarAbstract:The objective of this study was to examine the effects of dietary supplementation of garlic and Juniper Berry essential oils on methane (CH4) and carbon dioxide (CO2) emissions from lactating dairy cows. Four ruminally cannulated, lactating Holstein cows were used in a 4 × 4 Latin square (21-day period; 11 days of adaptation). Cows were fed a total mixed ration (60 : 40 forage : concentrate ratio) without supplementation (no additive; negative control) or supplemented with monensin (330 mg/day; positive control), garlic oil (5 g/day) or Juniper Berry oil (2 g/day). Methane and CO2 emissions were measured using the sulfur hexafluoride tracer technique. Dietary supplementation of lactating cows with Juniper Berry oil or garlic oil did not affect (P > 0.05) CH4 or CO2 production, whether expressed as g/day, g/kg DMI, g/kg milk or as g/kg DMI/BW0.75. At the doses administered in this study, the anti-methanogenic effect of garlic and Juniper Berry oils previously observed in vitro were not confirmed in vivo.
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effects of cinnamaldehyde garlic and Juniper Berry essential oils on rumen fermentation blood metabolites growth performance and carcass characteristics of growing lambs
Livestock Science, 2008Co-Authors: A V Chaves, Tim A. Mcallister, Kim Stanford, M E R Dugan, L L Gibson, F Van Herk, C BenchaarAbstract:Abstract The objective of this study was to examine the effects of cinnamaldehyde (CDH), garlic (GAR) and Juniper Berry (JUN) essential oils (200 mg/kg of DM) on performance and carcass characteristics of lambs fed a barley-based concentrate diet ad libitum . For this purpose, 40 ewes' lambs (23.5 ± 1.11 kg initial live weight, LW) were used in a random block design over a 13-week period. Feeding CDH, GAR or JUN did not affect dry matter intake (DMI) but the average daily gain (ADG) of lambs supplemented with CDH and JUN was higher ( P = 0.002) as compared to lambs fed GAR or the control diet. Feed conversion (DMI/ADG) was numerically improved when lambs were fed CDH (4.8) and JUN (4.7) compared to those fed GAR (5.2) or the control diet (5.3). There were no effects of feed additives on ruminal pH and concentrations of ammonia and total VFA. Serum concentrations of glycerol and total glycerides were lower and higher ( P ≤ 0.03) in lambs fed CDH or JUN respectively, as compared to lambs fed GAR or the control diet. Hot dressed carcass weight was similar among treatments (23.7 ± 0.75 kg; P = 0.18) whereas saleable meat tended ( P = 0.13) to increase (+ 9%) in lambs fed CDH and JUN compared to those fed GAR or the control diet. Feeding CDH, GAR or JUN had little effect on the overall fatty acid composition of back fat and liver and only minor effects on meat flavour characteristics.
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Effects of essential oils on proteolytic, deaminative and methanogenic activities of mixed ruminal bacteria
Canadian Journal of Animal Science, 2008Co-Authors: Alexandre V. Chaves, Tim A. Mcallister, W.z. Yang, M. L. He, A. N. Hristov, C BenchaarAbstract:The objective of this study was to evaluate in vitro the effects of three essential oils (EO) [cinnamon leaf (250 mg L-1), garlic oil (100 and 250 mg L-1), and Juniper Berry oil (20 mg L-1)] and two EO compounds (EOC) [anethol (20 mg L-1) and p-cymene (20 mg L-1)] on proteolytic, deaminative and methanogenic activities of mixed ruminal bacteria. Concentrations of total VFA were similar (P > 0.05) among treatments. With the exception of cinnamon and garlic oils, which reduced (P 0.05) by treatments; however, bacterial deaminative activity and NH3 concentration were increased (P < 0.05) by the addition of EO (except for cinnamon leaf oil and garlic oil at 250 mg L-1) and EOC. Except for anethol, methanogenic activity of ruminal bacteria was reduced (P < 0.05) by EO and EOC, which was reflected by a marked decrea...
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Effects of Garlic and Juniper Berry Essential Oils on Ruminal Fermentation and on the Site and Extent of Digestion in Lactating Cows
Journal of Dairy Science, 2007Co-Authors: W Z Yang, M L He, A V Chaves, C Benchaar, Burim N. Ametaj, Tim A. McallisterAbstract:The objective of this study was to evaluate the effects of feeding essential oils from garlic (GAR) and Juniper Berry (JUN), or monensin (MO) on feed intake, ruminal fermentation, the site and extent of digestion, microbial protein synthesis, milk production, and immune status in dairy cows. Four midlactating Holstein cows fitted with ruminal and duodenal cannulas were used in a 4 x 4 Latin square design with 21-d periods and 4 treatments: control (no additive), MO (330 mg/cow per d), GAR (5 g/cow per d), and JUN (2 g/cow per d). Cows were fed ad libitum a TMR consisting of 40% forage and 60% barley-based concentrate. Dry matter intake averaged 20.4 kg/d and was not affected by dietary additives. Total tract digestibilities of dry matter, organic matter, fiber, and starch were not affected by experimental treatments. However, ruminal digestibilities of dry matter and organic matter were higher (+13%) for GAR and JUN than for the control diet, mainly because of increased crude protein digestion in the rumen. Feeding GAR and JUN increased ruminal digestion of dietary protein by 11% as compared with the control. In contrast, ruminal digestion of dietary protein was reduced by 11% with MO as compared with the control. Milk fat content was lower for MO (2.68%) than for the GAR (3.46%), JUN (3.40%), and control (3.14%) diets. No effects of GAR, JUN, or MO were observed on milk production, ruminal microbial protein synthesis, ruminal pH, and ruminal concentrations of volatile fatty acids and ammonia N. The total and differential numbers of white blood cells as well as serum amyloid A and haptoglobin were not affected by the treatments, suggesting that additives had no effect on the immune status of cows. Results of this study indicate that supplementing dairy cows with GAR (5 g/d) and JUN (2 g/d) essential oils improved feed digestibility in the rumen, but possibly at the expense of a reduction in the flow of bypass protein to the small intestine. Feeding monensin could be beneficial in terms of increasing bypass protein from the rumen but did not improve feed digestion or milk production under the current experimental conditions.
