Apricot, Prunus

Prunus armeniaca (apricot) Prunus avium (sweet cherry) Prunus domestica (plum)... [Pg.302]

Ruiz D, Egea J, Gil MI and Tomas-Barberan FA. 2005. Characterization and quantitation of phenolic compounds in new apricot (Prunus armeniaca L.) varieties. J Agric Food Chem 53(24) 9544— 9552. [Pg.85]

A new hydroxynitrile lyase (HNL) was isolated from the seed of Japanese apricot Prunus mume). It accepts benzaldehyde and a large number of unnatural substrates for the addition of HCN to produce the corresponding (7 )-cyanohydrins in excellent optical and chemical yields. A new high-performance liquid chromatography (HPLC)-based enantioselective assay technique was developed for the enzyme, which promotes the addition of KCN to benzaldehyde in a buffered solution (pH 4.0). Asymmetric synthesis of (7 )-cyanohydrins by a new HNL is described (Figure 8.4). ... [Pg.269]

APRICOT (Prunus armeniaca L.) Arabidopsis thaliana (L.) Britt ARBORVTTAE (Thuja orientalis L.)... [Pg.556]

Chuda, Y., H. Ono, M. Ohnishi-Kameyama, K. Matsumoto, T. Nagata, and Y. Kikuchi. 1999. Mumefural, citric acid derivative improving blood fluidity from fruit-juice concentrate of Japanese apricot (Prunus mume Sieb. et Zucc.). J. Agric. Food Chem. 47 828-831. [Pg.317]

Aliphatic aldehydes have been converted to their (R)-cyanohydrins using a bipha-sic system to accommodate hydroxynitrile lyase enzyme (from the Japanese apricot, Prunus mume) as the enantioselective catalyst.251... [Pg.31]

Wild apricot (Prunus armenica L.) grows naturally in hilly areas of northern India. It is highly acidic, fibrous, and low in TSS, and, thus, not utilized commercially. Preparation and evaluation of a vermouth from its fruit was undertaken (Abrol, 2009). Vermouths at different sugar (8,10, and 12 °Brix), alcohol (15%, 17%, and 19%), and spices levels (2.5% and 5%) were prepared. Those used in extract preparation are shown in Plate 8.1. The base wine was prepared from crushed fruit, adjusted to 24 °Brix, and diluted in a 1 2 ratio with water. To this mixture was added 200 ppm sulfur dioxide, 0.1% diammonium hydrogen phosphate (DAHP), and 0.5% pectinase enzyme. A 24-h active yeast culture initiated fermentation. The procedure is illustrated in Fig. 8.4. A maturation period of 6 months improved the quality of the vermouth. [Pg.269]

Apricot Prunus armeniaca). Apricot seed oil is used in cosmetics and is available as a speciality oil for food use. It contains oleic (58-74%) and Unoleic acids (20-34%). One study gives values of palmitic 5%, stearic 1%, oleic 66%, and lino-leic acid 29%. With its low content of saturated acids, it shows excellent cold weather stability (71, 72). The fatty acid composition of the phospholipids has been reported (73). [Pg.278]

Prunus. See Cherry Plum Prunus armeniaca. See Apricot Prunus avium. See Cherry, sweet Prunus cerasus. See Cherry, sour Prunus domestica. See Plum, European... [Pg.524]

E. Guichard and M. Souty. Comparison of the relative quantities of aroma compounds found in fresh apricot (Prunus armeniaca) from six different varieties. Z. Lebensm. Unters. Forsch., 186, 301-107 (1988). [Pg.701]

Lettuce (Lactuca sativa) Oat (Avena sativa) Apricot (Prunus armentaca)... [Pg.295]

Gunders, A.E., A. Abrahamov, E. Weisenbeig, S. Gertner, and S. Shafran. 1969. Cyanide poisoning following ingestion of apricot (Prunus armeniaca) kernels. Flarefuah 76(12) 536-538. [Pg.705]

Miller, K.W., J.L. Anderson, and G.S. Stoewsand. 1981. Amygdalin metabolism and effect on reproduction of rats fed apricot (Prunus armeniaca) kernels. /. Toxicol. Environ. Health 7(3-4) 457-468. [Pg.705]

B.C. Prain, C.J.A. Olaeta, and M.P. Undurraga, Evaluation of the behaviour of apricot (Prunus armeniaca L) cultivars Katy, Tilton and Imperial, in two maturite stages, being dehydrated by four different methods, Alimentos, 79(3) 19 (1994). [Pg.676]

Apricots (Prunus armeniaca) [59] Discrimination between varieties 18 metal oxide sensor... [Pg.167]

H.M. Solis-Solis, M. Calderon-Santoyo, R Gutierrez-Martinez, S. Schorr-GaUndo, J.A. Ragazzo-Sanchez, Discrimination of eight varieties of apricot (Prunus armeniaca) by electronic nose, LLE and SPME using GC-MS and multivariate analysis. Sensors Actuators B Chem. 125,415-421 (2007)... [Pg.185]

Apricot diethanolamide. See Apricotamide DEA Apricot extract. See Apricot (Prunus armeniaca) extract... [Pg.331]

Definition Extract of the fruit of the apricot, Prunus armeniaca... [Pg.331]

Uses Emollient, moisturizer in cosmetics Manuf./Distrib. Frutarom http //www.frutarom.com Apricot (Prunus armeniaca) kernel oil CAS 72869-69-3 FEMA2105... [Pg.331]

Persian red. See Lead chromate oxide Persic oil. See Apricot (Prunus armeniaca) kernel oil Peach (Prunus persica) kernel oil Persic oil acid, ethyl ester. See Ethyl persate Persoftai ASA Cone., Persoftai BFB. See Polysiloxane... [Pg.3267]

Powdered apricot seed. See Apricot (Prunus armeniaca) seed oowder Powdered Calcium Citrate. See Calcium citrate Powdered Caramel Color 986010, Powdered Caramel Color, Acid Proof, Powdered Caramel Colour Non-Ammoniated AII Natural T-717. [Pg.3668]

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