Search results for "Amarogentin"

showing 3 items of 3 documents

Comparative HPLC/ESI-MS and HPLC/DAD study of different populations of cultivated, wild and commercial Gentiana lutea L.

2015

The root of Gentiana lutea L., famous for its bitter properties, is often used in alcoholic bitter beverages, food products and traditional medicine to stimulate the appetite and improve digestion. This study presents a new, fast, and accurate HPLC method using HPLC/ESI-MS and HPLC/DAD for simultaneous analysis of iridoids (loganic acid), secoiridoids (gentiopicroside, sweroside, swertiamarin, amarogentin) and xanthones (isogentisin) in different populations of G.lutea L., cultivated in the Monti Sibillini National Park, obtained wild there, or purchased commercially. Comparison of HPLC/ESI-MS and HPLC/DAD indicated that HPLC/ESI-MS is more sensitive, reliable and selective. Analysis of twe…

ChromatographyAlcoholic BeveragesXanthonesIridoid GlucosidesGeneral MedicineAmarogentinBiologyHigh-performance liquid chromatographyPlant RootsMass SpectrometryAnalytical Chemistrychemistry.chemical_compoundHplc esi msLoganic acidchemistryPyronesFood productsTasteIridoidsGentianaGentiana luteaHplc methodHplc dadChromatography High Pressure LiquidFood ScienceFood chemistry
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How Chemical and Sensorial Markers Reflect Gentian Geographic Origin in Chardonnay Wine Macerated with Gentiana lutea Roots?

2020

A Burgundian Chardonnay wine was enriched with Gentiana lutea root powders originating from two French mountain sites (Massif Central and Jura) in order to prepare semi-dry gentian aromatized Chardonnay wine-based drinks. These novel alcoholic beverages were chemically and sensorially characterized for evaluating if the gentian geographic origin influenced bitter and elemental and volatile composition and sensory profiles in the final products. For that, the chemical fingerprint of gentian powders and wines were carried by headspace solid phase microextraction gas chromatography coupled to mass spectrometry (HS&ndash

Health (social science)secoiridoidsbitter tastePlant ScienceSolid-phase microextractionlcsh:Chemical technology01 natural sciencesHealth Professions (miscellaneous)Microbiologychemistry.chemical_compound0404 agricultural biotechnologyChromatography detectorGentiana luteaMaceration (wine)macerated wine[CHIM]Chemical Scienceslcsh:TP1-1185Food scienceWine<i>Gentiana lutea</i>Chemistry010401 analytical chemistry04 agricultural and veterinary sciencesAmarogentin040401 food science0104 chemical sciencestraceabilityGeographic originGas chromatographyGentiana lutea[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood Science
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Secoiridoids and Xanthones fromGentianella nitida

1996

From Gentianella nitida twelve known metabolites were isolated and identified by HPLC-UV and/or by spectroscopic methods as secologanoside, amaroswerin, amarogentin (secoiridoids), isoorientin (C-glucosylflavone), mangiferin, demethylbellidifolin 8-O-glucoside, norswertianine 1-O-glucoside, swertianine 1-O-primeveroside, swertianine 8-O-glucoside, norswertianine, demethylbellidifolin, and swertianine (xanthone glycosides and aglycones). Secologanoside is reported here for the first time in Gentianaceae species ; the antioxidant mangiferin was obtained as the major compound in good yield.

Pharmacologychemistry.chemical_classificationGentianaceaeTraditional medicinebiologyIsoorientinOrganic ChemistryPharmaceutical ScienceGlycosidePharmacognosyAmarogentinbiology.organism_classificationAnalytical Chemistrychemistry.chemical_compoundComplementary and alternative medicinechemistryGlucosideDrug DiscoveryBotanyXanthoneMolecular MedicineMangiferinPlanta Medica
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