The Experts below are selected from a list of 300 Experts worldwide ranked by ideXlab platform
Mufrod Mufrod - One of the best experts on this subject based on the ideXlab platform.
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optimatization of sucrose and aspartame composition as Sweetening Agent in mengkudu fruit ethanolic extract effervescent tablet formulation
Current Opinion in Organ Transplantation, 2015Co-Authors: Galih Pratiwi, Triana Hertiani, Mufrod MufrodAbstract:Mengkudu ( Morinda citrifolia L. ) has been widely used as traditional medicine. Its unpleasant smell and flavor urge a more acceptable dosage formulation. The aim of this research was to optimize the composition of sucrose and aspartame as Sweetening Agent in effervescent tablet formulation by using Simplex Lattice Design method. Effervescent tablets were produced by fusion method in five (5) different formulas, i.e. formula I (100% sucrose), II (suucrose-aspartame=75%:25%), III (sucrose-aspartame=50%:50%), IV (sucrose-aspartame=25%:75) dan V (100% aspartame). Effervescent granules were evaluated for mass density, flowing time, tapping index and compactibility characteristics. The effervescent tablets were tested for weight uniformity, hardness, friability, and disintegration time characteristics as well as TLC profile chromatogram. Data was analyzed by one way ANOVA, Scheffe method and Kruskall-Wallis with significance level 95%. The tablet acceptability was tested among 30 respondents. The results showed that the different composition of sucrose-aspartame influence the physical characteristics of granules and tablets effervescent produced. More sucrose content will increase the hardness, lower the friability but prolong the disintegration time. 70% respondents chose formula III as the best formula. Evaluation of SLD data recommended sucrose and aspartame in 42:58 proportion as the most optimum formula.
Fernando Coelho - One of the best experts on this subject based on the ideXlab platform.
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Diastereoselective formation of a quaternary center in a pyroglutamate derivative. Formal synthesis of Monatin
Tetrahedron Letters, 2001Co-Authors: Davi De Jesus Oliveira, Fernando CoelhoAbstract:Abstract In this communication we describe a highly diastereoselective formation of a quaternary center present in the structure of Monatin, a potent Sweetening Agent isolated from natural sources. The synthesis of a derivative useful for biological studies on the interactions of this type of Sweetening substance on taste receptors is described. The strategy relies on the oxidation of an enolate originating from a pyroglutamate derivative followed by a highly diastereoselective alkylation with an electrophile obtained from indole.
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highly diastereoselective alkylation of a pyroglutamate derivative with an electrophile obtained from indole synthesis of a potential intermediate for the preparation of the natural sweetener monatin
Synthetic Communications, 2000Co-Authors: Davi De Jesus Oliveira, Fernando CoelhoAbstract:Abstract The synthesis of a potential intermediate for the preparation of the very intensive Sweetening Agent (-)-Monatin is described. The synthesis is based on a highly diastereoselective alkylation reaction of a pyroglutamate derivative with an electrophile obtained from indole.
Ayoade Lateef Adejumo - One of the best experts on this subject based on the ideXlab platform.
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Nutritional Composition of the Fruit of the Nigerian Wild Date Palm, Phoenix dactylifera
World Journal of Dairy & Food Sciences, 2013Co-Authors: Omowunmi Sola Agboola, Ayoade Lateef AdejumoAbstract:Chemical compositions of fruit of dates were analysed. The value of carbohydrate, protein, moisture content, fibre, ash and fat were 65.00%, 17.09%, 64.34%, 12.55%, 9.8% and 9.61 respectively. The most abundant mineral was zinc with the value of 74.82 ppm and the least magnesium with value 1.00 ppm. All these quality food properties make it good source of Sweetening Agent in food processing industry.
Xia Zhang - One of the best experts on this subject based on the ideXlab platform.
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Identification wild and cultivated licorice by multidimensional analysis.
Food chemistry, 2020Co-Authors: Wang Hanqing, Weiwei Tao, Wen Song, Juanhong Zhang, Xia Zhang, Zhao Jianjun, Yong Jingjiao, Gao Xiaojuan, Lan-ping GuoAbstract:Licorice is known as a botanical source in medicine and a Sweetening Agent in food products. Commercial licorice is from the source of wild and cultivated G. uralensis. It was recognized that the material basis of wild and cultivated licorice is different. This study systematically investigated the difference between them by multidimensional analysis technology. The results showed that the content of starch grain, total dietary fibre (TDF), and 11 secondary metabolite components was significantly different in wild and cultivated licorice. principal component analysis (PCA) and orthogonal partial least square (OPLS-DA) analyses showed that the wild and cultivated licorice samples could be clearly separated based on the acquired data of microscopic, macromolecular substance and secondary metabolite analysis. The main markers were starch grain, isoliquiritin apioside, liquirtin apioside and TDF. Additionally, NIR spectroscpy combined with PLS-DA has demonstrated a suitable, fast and nondestructive methodology for authentication of wild and cultivated licorice.
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identification of metabolites of liquiritin in rats by uhplc q tof ms ms metabolic profiling and pathway comparison in vitro and in vivo
RSC Advances, 2018Co-Authors: Xia Zhang, Caijuan Liang, Jintuo Yin, Yupeng Sun, Lantong ZhangAbstract:Liquiritin (LQ), the main bioactive constituent of licorice, is a common flavoring and Sweetening Agent in food products and has a wide range of pharmacological properties, including antidepressant-like, neuroprotective, anti-cancer and anti-inflammatory properties. This study investigated the metabolic pathways of LQ in vitro (rat liver microsomes) and in vivo (rat model) using ultra high-performance liquid chromatography coupled with hybrid triple quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF-MS/MS). Moreover, supplementary tools such as key product ions (KPIs) were employed to search for and identify compounds. As a result, 56 in vivo metabolites and 15 in vitro metabolites were structurally characterized. Oxidation, reduction, hydrolysis, methylation, acetylation, and sulfate and glucuronide conjugation were determined to be the major metabolic pathways of LQ, and there were differences in LQ metabolism in vitro and in vivo. In addition, the in vitro and in vivo metabolic pathways were compared in this study.
Galih Pratiwi - One of the best experts on this subject based on the ideXlab platform.
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optimatization of sucrose and aspartame composition as Sweetening Agent in mengkudu fruit ethanolic extract effervescent tablet formulation
Current Opinion in Organ Transplantation, 2015Co-Authors: Galih Pratiwi, Triana Hertiani, Mufrod MufrodAbstract:Mengkudu ( Morinda citrifolia L. ) has been widely used as traditional medicine. Its unpleasant smell and flavor urge a more acceptable dosage formulation. The aim of this research was to optimize the composition of sucrose and aspartame as Sweetening Agent in effervescent tablet formulation by using Simplex Lattice Design method. Effervescent tablets were produced by fusion method in five (5) different formulas, i.e. formula I (100% sucrose), II (suucrose-aspartame=75%:25%), III (sucrose-aspartame=50%:50%), IV (sucrose-aspartame=25%:75) dan V (100% aspartame). Effervescent granules were evaluated for mass density, flowing time, tapping index and compactibility characteristics. The effervescent tablets were tested for weight uniformity, hardness, friability, and disintegration time characteristics as well as TLC profile chromatogram. Data was analyzed by one way ANOVA, Scheffe method and Kruskall-Wallis with significance level 95%. The tablet acceptability was tested among 30 respondents. The results showed that the different composition of sucrose-aspartame influence the physical characteristics of granules and tablets effervescent produced. More sucrose content will increase the hardness, lower the friability but prolong the disintegration time. 70% respondents chose formula III as the best formula. Evaluation of SLD data recommended sucrose and aspartame in 42:58 proportion as the most optimum formula.
