Cherry extract

Wild cherry is a large tree, native to southern Canada. It is widespread in the United States and Europe. The bark, small branches, and twigs are used to prepare the fluid extract and tincture. The main constituent of wild cherry extract is the glucoside prunasin, which on enzymatic hydrolysis yields prussic acid, glucose, and benzaldehyde. Also present are coumarin, phytosterols, benzoic acid, and fatty acids (e.g., oleic, linoleic, and palmitic acids). It has a characteristic sweet, tart, cherry-like flavor. Wild cherry bark extract is commonly used at concentrations of approximately 50-800 ppm in foods and pharmaceuticals. 

In early 2009, a phase II clinical trial sponsored by a company aptly named CherryPharm was launched to determine the effects of drinking cherry juice on pain perception in subjects with severe knee osteoarthritis. This human research was based on laboratory studies charting inflammation-induced pain behavior in rats. Results showed that tart cherry extracts reduce inflammation-induced pain and edema similarly to a dose of the pain-relief drug indomethacin. Although these studies indicate that tart cherry anthocyanins may have a beneficial role in the treatment of inflammatory pain, most of this research is based on test-tube or rat studies, meaning that progress remains within the lower half of the research pyramid. 

Tart cherry extract and essential fatty acids Tetrahydrohyperforin Tetrahydrohyperforin TNF inhibitors... 

Bitter ash. See Quassia Bitter cherry extract. See Bitter cherry (Prunus cerasus) extract ... 

Acerola cherry extract inhibits the oxidation of LDL cholesterol in vitro Acetone and hexane fractions of the fresh fruit have shown in vitro cytotoxic activity against a human tumor cell lines (oral squamous cells and submandibular gland carcinoma). ... 

Hwang, J, Hodis, H and Sevanian, A (2001) Soy and alfalfa phytoestrogen extracts become potent low-density lipoprotein antioxidants in the presence of acerola cherry extract. J. Agric. Food Chem., 49, 308-314. 

BENZALDEHYDE The precursor for speed. It makes up nearly 100% of bitter almond oil. Not a very popular oil with the DEA. Some hints Benzaldehyde is indispensable for the flavoring industry. It is the flavor in almond extract and synthetic benzaldehyde is used in all cherry flavorings. Also, there is currently a little loophole in the system when it comes to a product called Roasted Cassia Oil . Apparently, some manufacturers take cassia oil and run it through some sort of industrial process to change it into benzaldehyde. No one wanted to tell Strike the particulars of how this was done. But one company chemist gave me some hints (You can get really chatty with some of these guys). 

Another group of natural flavoring ingredients comprises those obtained by extraction from certain plant products such as vanilla beans, Hcotice root, St. John s bread, orange and lemon peel, coffee, tea, kola nuts, catechu, cherry, elm bark, cocoa nibs, and gentian root. These products are used in the form of alcohohc infusions or tinctures, as concentrations in alcohol, or alcohol—water extractions termed fluid or soHd extracts. Official methods for their preparation and specifications for all products used in pharmaceuticals are described (54,55). There are many flavor extracts for food use for which no official standards exist the properties of these are solely based on suitabiUty for commercial appHcations (56). 

Aldehydes occur naturally in essential oils and contribute to the flavors of fruits and the odors of plants. Benzaldehyde, C6H5CHO (8), contributes to the characteristic aroma of cherries and almonds. Cinnamaldehvde (9) is found in cinnamon, and vanilla extract contains vanillin (10), which is present in oil of vanilla. Ketones can also be fragrant. For example, carvone (Section 18.1) is the essential oil of spearmint. 

Enzyme-linked immunosorbent assay (ELISA). Li and Li developed an ELISA procedure for imidacloprid to determine its residues in coffee cherry and bean extracts. A 25-g amount of sample extracted with 300 mL of methanol and 1% sulfuric acid (3 1, v/v) for 3 min. An aliquot of the sample extract (0.5 mL) is mixed with 1 mL of water and a gentle stream of nitrogen is used to evaporate methanol. The solution is then extracted with 1 mL of ethyl acetate, the extract is reconstituted in 1 mL of PBST (phosphate-buffered saline containing 0.05% Tween 20) and competitive ELISA is performed to quantify imidacloprid in the extract. Eor methanol extracts of coffee cherries and beans fortified with imidacloprid at 0.5 mgL recoveries of imidacloprid by the ELISA method were 108 and 94, respectively. 

Recently a colorimetric test for methoxychlor residues was proposed by Fairing (27). The methoxychlor sample is treated with alcoholic potassium hydroxide, the reaction product is extracted with ether, the ether is removed, and the residue is treated with concentrated sulfuric acid. An intense cherry-red color is developed. No other insecticide has been found to interfere, and the reaction is sensitive to about 5 micrograms of methoxychlor. 

Turanose Phenylosotriazole. A solution of 15 g. of turanose phenylosazone in 300 cc. of hot water was placed on the steam-bath and a solution of 22 g. of copper siilfate pentahydrate in 150 cc. of hot water was added. The mixture turned a deep cherry-red at once and in a short time (fifteen min.) a red precipitate had formed and the solution had become green. After thirty minutes from the time of addition of the copper solution, the solution was cooled, filtered, and the copper removed as sulfide. The clear light yellow filtrate was neutralized with 45 g. of barium carbonate and the insoluble material removed by filtration. The filtrate was extracted with five 50-cc. portions of ether to remove the aniline, and the aqueous portion was concentrated in vacuo to a thick sirup. The sirup was dissolved in 60 cc. of warm alcohol, filtered to remove a slight turbidity and diluted with 65 cc. of ether. Upon cooling and scratching, the product crystallized as large prisms yield 8.9 g. (72%). The phenylosotriazole was recrystallized from 10 parts of alcohol and when pure showed the melting point 193-194° and rotated [a Jj" + 74.5° in aqueous solution (c, 0.90). 

Bernardo-Gil G, Oneto C, Antunes P, Rodrigues MF and Empis JM. 2001. Extraction of lipids from cherry seed oil using supercritical carbon dioxide. EurFood Res Technol 212(2) 170—174. 

This method is also used to measure ex vivo low-density lipoprotein (LDL) oxidation. LDL is isolated fresh from blood samples, oxidation is initiated by Cu(II) or AAPH, and peroxidation of the lipid components is followed at 234 nm for conjugated dienes (Prior and others 2005). In this specific case the procedure can be used to assess the interaction of certain antioxidant compounds, such as vitamin E, carotenoids, and retinyl stearate, exerting a protective effect on LDL (Esterbauer and others 1989). Hence, Viana and others (1996) studied the in vitro antioxidative effects of an extract rich in flavonoids. Similarly, Pearson and others (1999) assessed the ability of compounds in apple juices and extracts from fresh apple to protect LDL. Wang and Goodman (1999) examined the antioxidant properties of 26 common dietary phenolic agents in an ex vivo LDL oxidation model. Salleh and others (2002) screened 12 edible plant extracts rich in polyphenols for their potential to inhibit oxidation of LDL in vitro. Gongalves and others (2004) observed that phenolic extracts from cherry inhibited LDL oxidation in vitro in a dose-dependent manner. Yildirin and others (2007) demonstrated that grapes inhibited oxidation of human LDL at a level comparable to wine. Coinu and others (2007) studied the antioxidant properties of extracts obtained from artichoke leaves and outer bracts measured on human oxidized LDL. Milde and others (2007) showed that many phenolics, as well as carotenoids, enhance resistance to LDL oxidation. 

Results of these experiments showed that most concentrations of fern, goldenrod, and aster foliage extract caused significant reductions in the germination of black cherry seed. Grass extract inhibited germination at the lowest concentration, but not a higher concentrations. 

Classify the following as element, compound, or mixture, and justify your classifications salt, stainless steel, tap water, sugar, vanilla extract, butter, maple syrup, aluminum, ice, milk, cherry-flavored cough drops. 

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