Search

Kemantan (Mangifera torquenda Kosterm) is a local fruit found in West Kalimantan which is rarely studied and is well known to many people. Kemantan is a genus with mango. Mango is one of the leading tropical fruits favored by people in the world. Mango is also famous for its content of multi vitamin, antioxidants, and many other nutritional content. Bay leaves (Eugenia polyantha) contain essential oils (citral, eugenol), tannins and flavonoids. Unfortunately, so far these two plants have only been consumed traditionally so they are boring and the rest is thrown away, therefore researchers want to use these plants to make fruit syrup. The research method was an experiment with a completely randomized design consisting of 1 treatment and 5 levels of bay leaf addition denoted by the letter (S). The materials used in this study for the manufacture of the product consisted of kemantan fruit, bay leaves, granulated sugar, CMC, and other. The steps: first, making bay leaf extract, second, making kemantan fruit syrup. Organoleptic test to provide an assessment of color, aroma, taste, texture, thickness, preference and overall with the rating format 5-1. Data analysis was carried out using the ANOVA method and the results were significantly different followed by the LSD test. The results showed that the best treatment for kemantan syrup products was S0 for color and aroma assessment. While the treatment for taste, thickness, texture, preference and overall assessment was S1. Kemantan syrup with the addition of bay leaves has a significant effect on texture parameters, very significant effect on color, taste, thickness, preference and overall and no significant effect on aroma. [ABSTRACT FROM AUTHOR]

The antifungal and antimycotoxigenic activities of the essential oils (EO) from Cuminum cyminum and Laurus nobilis , and their respective principal compounds, cuminaldehyde and 1,8-cineole, were evaluated against fungi of the genus Aspergillus: A. carbonarius, A. niger, A. ochraceus , and A. westerdijkiae. The antifungal activity was determined by the contact method and the mycelial growth of the fungi was evaluated. Scanning electron microscopic (SEM) images were obtained to suggest modes of action of the compounds analysed. The antimycotoxigenic activity was determined by high-performance liquid chromatograph. Aspergillus carbonarius was completely inhibited by cumin EO (500 µl l−1), by laurel EO and by cuminaldehyde (5000 µl l−1). The cumin EO (500 µl l−1) completely inhibited the growth of A. niger. All the samples inhibited the mycelial growth of A. ochraceus , especially cumin EO and cuminaldehyde (250 µl l−1). Aspergillus westerdijkiae was completely inhibited by cumin EO and cuminaldehyde (1000 µl l−1), by laurel EO and 1,8-cineole (10 000 µl l−1). A decrease in the production of ochratoxin A (OTA) was observed post-treatment, except in A. ochraceus , only inhibited by laurel EO. SEM images showed morphological changes in fungal structures and spore inhibition post-treatment. The results confirmed the antifungal and antimycotoxigenic effect of EO and their principal constituents on fungi evaluated. [ABSTRACT FROM AUTHOR]

The protective effect of oral co-administration of Laurus nobilis on Escherichia coli endotoxin-exposed rabbits was studied. Twenty-five (25) rabbits were randomized into five groups containing five rabbits each – Group A, 500 Endotoxin Unit (EU) kg−1 bw, Group B, 500 EU kg−1 bw + 6.6 mg kg−1 bw extract, Group C, 500 EU kg−1 bw + 3.3 mg kg−1 bw extract, Group D, 500 EU kg−1 bw + Ascorbic acid (100 mg kg−1 bw) and Group E (0 EU kg−1 bw). The rabbits were pre-administered with the bay leaf extract in the first 7 days, then endotoxin oral administration was started and repeated daily for 21 d. At the end of days 7 and 21, assays for the serum superoxide dismutase, glutathione S-transferase, reduced glutathione, catalase, and malondialdehyde were done. The animals were sacrificed to collect kidneys and liver. Histopathological analysis of the liver and kidneys showed that exposure to 500 EU kg−1 bw endotoxin for 21 d + bay leaf extract at 6.6 and 3.3 mg kg−1 bw increased specific activities of superoxide dismutase, glutathione S-transferase, and reduced glutathione and catalase compared to the negative control. There was a decrease in the concentration of malondialdehyde in groups treated with the aqueous extract of bay leaf. [ABSTRACT FROM AUTHOR]

A randomized controlled trial was conducted on three formulas of an herbal drink containing green "gamboeng" tea fortified with bay leaf and cinnamon bark at various concentrations. One gram of mixed formula was brewed in hot water at 700 C-90 0C for 10-15 minutes, and the yield of each plant was determined. We also determined the phenolic content and lipase inhibition activity of each formula. We obtained a yield of each plant with green "gamboeng" tea (66.2 %), bay leaves (10.7 %), and cinnamon bark (44.8 %). Green "gamboeng" tea has the highest percentage of phenolic compound 30.25 ± 1.201 %. Inhibition lipase activity was calculated using an Elisa reader at  =405 nm. We have three formulas with the highest lipase inhibition activity. For the three formulas, a mixture of green "gamboeng" tea, bay leaf, and cinnamon bark was F-3.2 (80.598%), F-4.1(74.306), and F-5.2 (80.299%). We also conducted acute toxicity for the formulas above using rats as an animal model. We observed the body weight, organ weight, motoric, and mortality of rats during 14 days of observation, after using the formula with the concentration of 3.75, 7.5, and 15 g/kg body weight. We also used a control group of rats in this experiment. The results of acute toxicity showed no mortality of rats from the lowest to the highest doses. We concluded that LD50 of the three formulas was > 15 g/kg body weight. Between the treated groups and the control groups for organ weight and motoric activity showed no significant difference. Our conclusion is that this herbal formula drink has an activity for lipase inhibition, and is also safe for consumption by humans that suffer from obesity. [ABSTRACT FROM AUTHOR]

The genus Litsea (Lauraceae) comprises eight species in the American Continent collectively known as "laurel". Here, we review their botany, ethnobotany, ecology, chemistry and pharmacology to promote their international recognition, and to outline their use as condiments and as potential sources of novel phytomedicines. "Laurel" leaves are widely used as a spice and in traditional medicine throughout Mexico and Central America. The leaves of these species are harvested mainly from wild populations in temperate forests. The most used and studied species is L. glaucescens, which is listed as endangered in Mexico. Its leaves are traded throughout the country and even exported. However, in an international context, they are considered substitutes for the Mediterranean "bay leaf" (Laurus nobilis). Several folk medicinal applications of L. glaucescens and other species of Litsea have been experimentally validated in vitro. Although most active principles are yet to be discovered, some species may be suitable to develop new phytomedicines, especially as antidepressants and anti-inflammatory. However, research on the systematics, phytochemistry, ecology and genetics of the American species of Litsea is scarce. Further research will allow the development of such phytomedicines through the rational exploitation of natural populations or the establishment of plantations, thus avoiding "laurel" to follow the fate of numerous Mesoamerican floristic resources which have been depleted, while their economic and medicinal potential remained largely untapped. [ABSTRACT FROM AUTHOR]

Aim To study the anti-inflammatory effect of bay leaf on C-reactive protein (CRP) and myeloperoxidase (MPO) level in the heart of rat model with myocardial infarction. Methods In the first phase, results of pathological examination and biochemical assay were compared between rats with and without induction of myocardial infarction. In the second phase, the effect of bay leaf extract on CRP and MPO of rats with myocardial infarction was studied. Results C-reactive protein and MPO were higher in rats which had myocardial infarction. Administration of bay leaf extract reduced levels of CRP and MPO in the rats started from day 4 after the induction of myocardial infarction. Conclusion Anti-inflammatory effect of bay leaf is confirmed, reflected by decreasing of CRP and MPO levels of rat model with myocardial infarction. [ABSTRACT FROM AUTHOR]

This study made an attempt to develop value added products (bay leaf tea powder, bay leaf saffron tea powder, bay leaf basil tea powder, bay leaf mint sparkle powder, bay leaf spice cubes and bay leaf spice mix) with underutilised forest produce bay leaf. The developed products were evaluated for sensory acceptability and the best acceptable products (bay leaf tea powder and bay leaf spice cube) were evaluated for nutrient, antioxidant and anti-nutrient composition in comparison with fresh bay leaf. The results indicated that bay leaf tea powder was rich in ash (18.67 ± 1.21) and protein (12.91 ± 0.81) content and bay leaf spice cube was rich in crude fiber (10.50 ± 2.79) content. The highest amount of proline (4.15 ± 0.11), phenols (8.73 ± 0.10), ascorbate (14.38 ± 0.40), flavonoids (36.58 ±0.61) and reduced glutathione activity (14.20 ± 0.25) were found in bay leaf tea powder compared to bay leaf spice cube and fresh bay leaf. 2,2-diphenyl-2-picryl hydrazyl (DPPH) (92.23 ± 0.24) and hydroxyl activity (0.03 ± 0.00) were higher in bay leaf spice cube. Tannin content (9.28±0.76) and phytic acid content (149.53±24.73) were higher in bay leaf tea powder compared to other products. Results of the study show that bay leaf and its products are sources of natural antioxidants and are rich in nutrients like fiber, minerals and proteins. The processing and marketing of this underutilized forest produce is capable of creating employment and economic opportunities through various value-added products processing activities, which can improve the food security of the forest communities. [ABSTRACT FROM AUTHOR]

Aim To study the anti-inflammatory effect of bay leaf on C-reactive protein (CRP) and myeloperoxidase (MPO) level in the heart of rat model with myocardial infarction. Methods In the first phase, results of pathological examination and biochemical assay were compared between rats with and without induction of myocardial infarction. In the second phase, the effect of bay leaf extract on CRP and MPO of rats with myocardial infarction was studied. Results C-reactive protein and MPO were higher in rats which had myocardial infarction. Administration of bay leaf extract reduced levels of CRP and MPO in the rats started from day 4 after the induction of myocardial infarction. Conclusion Anti-inflammatory effect of bay leaf is confirmed, reflected by decreasing of CRP and MPO levels of rat model with myocardial infarction. [ABSTRACT FROM AUTHOR]

Introduction: In recent years, an increase in the use of herbal supplements, natural products, and traditional medicines has been observed. These herbs and herbal products have been associated with complications, such as liver injury, causing high mortality and morbidity. Case Report: A 51-year-old female presented to the emergency department with a 2-week history of abdominal pain, vomiting, and nascent jaundice. In the detailed history of the patient, the daily consumption of Laurus nobilis tea was reported for 1 month at home. On physical examination, she was icteric and ill-looking. Mild right upper quadrant discomfort with tenderness was noted, but no rash or hepatosplenomegaly was observed. The laboratory tests results were as follows: serum AST/ALT ratio 1.2 (908/744 U/L), gamma-glutamyl transferase 63 U/L, ALP 124 U/L, bilirubin (total/direct) 27.0/14.0 mg/dL, and lactate dehydrogenase 420 U/L. Prothrombin time international normalized ratio was 2.77. The gastroenterology department considered fulminant hepatitis in the patient and recommended liver transplantation. The patient died while preparations for the transplant were ongoing. Conclusion: Many herbal products are known to be hepatotoxic. Laurus nobilis is a commonly consumed herbal product, and the potential of this herb to cause hepatotoxicity should be considered. [ABSTRACT FROM AUTHOR]

Abstract The antioxidant activity of Sage leaf (SL) and Bay leaf (BL) extracts was studied. Both plants were extracted using water and ethanol at different concentration, and the antioxidant activity was measured by ABTS [2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] radical cation scavenging and reducing power (RP) methods. In both cases 60% and 80% ethanolic extracts of Sage and Bay leaves showed the highest activity and were incorporated into multilayer films. The initial concentration for 60% ethanolic extracts of Sage and Bay leaves to scavenge 50% of free radical ABTS were 5.67 ± 0.26 μg × mL−1 and 18.68 ± 0.16 μg × mL−1 respectively, whereas for 80% ethanolic extracts the concentrations were 7.96 ± 0.02 and 14.65 ± 0.59 μg × mL−1 respectively. The initial concentrations of ethanolic 60% extracts of Sage and Bay leaves to allow absorbance 0.5 for reducing power were 35.38 ± 0.19 μg × mL−1 and 91.43 ± 2.84 μg × mL−1 respectively, while for 80% ethanolic extracts of Bay and Sage leaves were 46.01 ± 1.21 μg × mL−1 and 85.47 ± 0.9 μg × mL−1 respectively. Then, the multilayer films were exposed to a gas stream enriched with free radicals to evaluate the free radicals scavenging. The new packaging with 60% ethanolic Sage extract exhibited the highest activity with low percentage of hydroxylation (69.64 ± 6.86%) followed by that with 80% ethanolic extract for both Bay (85.49 ± 5.3%) and Sage (87.09 ± 3.93%) leaves extracts. The ability of two active packaging built with 60% ethanolic Sage extract and 80% ethanolic Bay extract to inhibit lipid oxidation of fried potatoes was studied by measuring secondary lipid oxidation products using thiobarituric acid reactive substances (TBARS). Significant lower value of Malondialdehyde (MDA) was obtained for fried potatoes stored in active packaging built with ethanolic 60% extract of Sage and 80% ethanolic extract of Bay leaves (0.342 ± 0.01 and 0.392 ± 0.02 μg MDA × g−1 respectively) at 40 °C for 20 days compared to the control (0.568 ± 0.03 μg MDA × g−1). Lipid oxidation decreased 40% and 31% for packaging with 60% Sage and 80% Bay ethanolic extracts respectively. The UPLC–MS–QTOF analysis of Sage and Bay leaves extracts revealed the presence of phenolic acids, tannins, flavonoids, and terpenoids. Migration tests from active materials demonstrated the absence of migration. Highlights • Phenolic compounds and terpenoids were identified in Bay and Sage leaves extracts. • Both Bay and Sage leaves extracts showed a high antioxidant activity. • A multilayer antioxidant packaging was built from Sage and Bay. • The new packaging scavenged free radicals and delay oxidation of fried potatoes. [ABSTRACT FROM AUTHOR]

The usefulness of the addition of fermented herbs (katuk/Sauropus androgynus plus bay leaves) on fat accumulation, and chemical, amino acids and fatty acids composition of broiler meats was investigated. At 15 days of age, 280 female broilers were divided into seven treatments, as follows: T0) the control; T1) broilers were given a ration with 2.5% fermented katuk plus bay leaf mixture formula 1; T2) broilers were given a ration with 2.5% fermented katuk plus bay leaf mixture formula 2; T3) broilers were given a ration with 2.5% fermented katuk plus bay leaf mixture formula 3; T4) broilers were given a rations with 5% fermented katuk plus bay leaf mixture formula 1; T5) broilers were given a ration with 5% fermented katuk plus bay leaf mixture formula 2; T6) broilers were given a ration with 5% fermented katuk plus bay leaf mixture formula 3. The results of this study showed that the administration of fermented herbs to the ration significantly reduced abdominal fat, gizzard fat, total fat deposition, meat fat, and cholesterol contents. Their inclusions changed calcium, iron, moisture, serine, threonine, arginine, valine, lysine, methionine, myristic acid, pentadecanoic acid, palmitic acid, oleic acid, linolenic acid, cis-11,14-eicosadienoic acid, cis-5,8,11,14,17-eicosapentaenoic acid, and n-3 unsaturated fatty acids of female broiler meats. It can be concluded that administration of fermented herbs formula 2 at 5% levels produced chicken meat with lower fat and cholesterol levels, but higher protein, minerals and n-3 unsaturated fatty acids levels. [ABSTRACT FROM AUTHOR]

Anthelmintic resistance has emerged as a major problem in parasite control, hence, it is necessary to explore the possibility of using herbal plants as an alternative to anthelmintics. This study aims to determine the potential of ethanolic extract of Indonesian bay leaves as an anthelmintic alternative against Ascaridia galli. Phytochemical method was performed for testing the chemical compounds present in the extract. In vitro study was conducted to determine the effect of Indonesian bay leaf extract (BLE) on the resistance of worm movement, which was then evaluated ultra-structurally using Scanning Electron Microscope. This study was conducted with 4 experimental groups, consisting of 3 BLE treatment groups with varying degrees of solution concentrations (2%, 8%, 14%) and a negative control group. Mortality data were analyzed for its variances with ANOVA. Means among treatments were compared by Duncan Multiple Range Test (DMRT). Statistical differences were expressed at P<0.05.The results showed that A. galli in all groups did not die during the 10 hours immersion. BLE up to a concentration of 14% can damage the cuticle of A. galli. Based on this experiment, it was concluded that BLE is potential to be an anthelmintic against A. galli. Further research is needed to be conducted to determine the ideal dosage. [ABSTRACT FROM AUTHOR]

Lipid fraction from four different culinary condiments namely black seed (Nigella sativa), fennel seeds (Foeniculum vulgare), bay leaf (Laurus nobilis) and coriander seeds (Coriandrum sativum) were investigated for total phenolic content, antioxidant activity, total flavonoid content, total flavonol content and antibacterial attributes. Antimicrobial properties were determined against food-borne bacteria through agar well diffusion, drop agar diffusion, macrobroth dilution with simultaneous determination of their minimum inhibitory concentrations (MIC) and changes in cellular morphology was analyzed through Scanning electron microscopy. Generally, ethanolic lipid fractions were more effective bioactively as compared to methanolic EOs. Parallel results were obtained for antibacterial activities with the highest antibacterial activities exhibited by ethanolic EOs. The results positively support the use of these lipid fractions in generating new systems to inhibit bacterial growth, extend the shelf life and enhance the safety of the packaged food product. The examined oils can also be used for therapeutic purposes. [ABSTRACT FROM AUTHOR]

Nowadays, non-wood forest products have become more important in terms of economy and culture. As an after crop, bay trees are one of the important medicinal and aromatic plants in Turkey and the city of Hatay. Turkey meets around 90% of the bay leaf demand in the world, and bay has a 24% value share in the exportation total of medicinal aromatic plants. Comparing to 2014, Turkey's bay leaf production increased 39% and reached up to 20.000 tons in 2015. Income increased by 77%, and 59% of bay leaf production was exported. Historically and culturally, bay trees have an important place in the city of Hatay. Bay laurel trees make up 40% of the forest area in Hatay. Also, the bay leaf sector provides employment opportunities for 7.500 people, and contributes around 40 million TL to the city economy. In this study, the importance of the bay tree was examined with different approaches in terms of Turkey, and specifically the city of Hatay. In the end of the study, problems in bay leaf production were defined in terms of collecting, processing, and marketing. Solutions were offered about these problems. [ABSTRACT FROM AUTHOR]

The features of the use of laurel leaf extracts in food production are considered. The characteristics of the main substances contained in the leaves of the Noble laurel are listed. The chemical composition of Noble laurel proves the prospect of using extracts in food production. The extraction and environmental advantages of extraction with liquefied gases were analyzed, traditional methods of extracting vegetable oil, as well as their comparative characteristics were given. The stages of the technological process of extraction of laurel oil using liquefied chladone are shown, the organoleptic characteristics of the final product are evaluated. In the process of chemical analysis of the refrigerant extract, it was determined that the use of the modern method of chladone extraction with liquefied gases allows extracting the extract with a significantly larger amount of aroma-forming substances. The obtained values of the number of aroma are compared with the indicators of aqueous-alcoholic extract, which exceed the latter several times. Studies of extracts by gas chromatography have been described, as a result of which more than 50 components have been identified, among which fatty acids and ether derivatives are of particular interest. It was revealed that the chladone extract of laurel leaves retains the color, smell and taste of the original plant materials. The results of gas chromatography were compared with literature data on the qualitative composition of bay leaf extracts obtained by microwave extraction and supercritical fluid extraction, as a result of which it was established that chladone extract of bay leaf has the same dominant compound 1,8-cineole. Of particular value are eugenol derivatives, which can act as antioxidant supplements in the treatment of cancer. [ABSTRACT FROM AUTHOR]

Chemical composition ofLaurus nobilisessential oils traded as spice and medicinal items was analyzed by gas chromatography-mass spectrometry. Sixty-four compounds accounting between 91–99% of the total oil was identified. Qualitative and quantitative differences were found among essential oils obtained from bay leaves used both for cooking and medicinal purposes. The oxygenated compounds were the principal fraction in all analyzed oils and consisted in oxygenated monoterpenes (73.13%), in medicinal essential oil and oxygenated monoterpenes (37.60 and 29.82%), oxygenated sesquiterpenes (15.98 and 22.99%), and phenylpropanoids (24.78 and 26.33%), respectively, in commercial food items. A high content of methyl eugenol (19 ± 4%; 21 ± 1%) and α-terpinyl acetate (18 ± 5%; 17 ± 7%) was found in commercial food items, whereas 1,8-cineole (51%) and α-terpinyl acetate (10%) were the main compounds in commercial pharmaceutical items. [ABSTRACT FROM PUBLISHER]

The presence of foodborne pathogens in fresh Tuscan sausage has been reported and these contaminations pose a potential risk to consumers. The objective of the present study was to evaluate the antimicrobial activity of bay leaf essential oil (EO) in vitro and in fresh Tuscan sausage stored at 7 °C for 14 d. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against foodborne pathogens were determined in vitro . The lowest MIC and MBC were found for Escherichia coli (MIC = MBC = 2.5 g/L) and Yersinia enterocolitica (MIC = 1.25 g/L, MBC = 2.5 g/L). Fresh Tuscan sausages were treated with bay leaf EO at 0.05 g/100 g or 0.1 g/100 g and their shelf life was compared to a non-treated control. All groups presented low levels of rancidity (TBARS < 0.5 mg MDA/kg). The EO was able to reduce the population of total coliforms (2.8 log CFU/g) and to extend the product shelf life for two days. Although the presence of the EO affected the sensory characteristics of the sausage, it was considered acceptable by consumers at both concentrations tested. Overall, the results of this study indicate that bay leaf essential oil can be applied in fresh Tuscan sausage to improve its safety and shelf life. [ABSTRACT FROM AUTHOR]

Introduction: Leaves of Cinnamomum tamala (Lauraceae) commonly known as bay leaf or tamalapatra is a highly reputed commodity in drug and spice trade. Its adulteration with other leaf species belonging to genus Cinnamomum is found to be a common practice. While macro-microscopy is of great help in establishing the botanical identity of such doubtful samples, physico-chemical parameters in combination with TLC fingerprints and phytochemical characterization is a valuable tool to establish chemical identity. Methods: Survey of south Indian crude drug markets was done to find if in place of C. tamala some other leaves of Cinnamomum species are sold. Fresh leaves of various Cinnamomum species, including C. tamala, growing in south India were collected and studied comparatively. Leaves sold in markets of S. India under the name of tamalapatra were collected and subjected for detailed physico-chemical, HPTLC and GC-MS analysis. Results: Leaves of C. malabatrum showed marked distinction in physico-chemical and volatile oil composition which will serve as markers to differentiate it from C. tamala; the official source of tamalapatra. Though physico-chemical constants will serve the purpose of standardization, volatile oil composition was found to be a diagnostic test for the differentiation of C. malabatrum from C. tamala. Conclusion: Chemical identity of C. malabatrum was established in comparison with the official drug. Further biological studies may be confirmative in designating it as a valid substitute or adulterant for C. tamala. [ABSTRACT FROM AUTHOR]

Abstract: Preliminary chemical studies were undertaken during one year on plant materials collected in a 40ha field located in Henderson, Province of Buenos Aires, in order to determine the technical viability of the industrial production of essential oil from bay leaves (Laurus nobilis L., Lauraceae) growing in Argentina. The oils were extracted at a pilot scale plant and analyzed by GC–FID-MS. The apparent density of the plant material used for the distillation ranged from 90gL−1 to 170gL−1, depending on the type of material. The quality of the volatile oils obtained complied with market requirements and were in agreement with values reported from other countries. No considerable variations were observed in the chemical composition of the oils throughout the year. Taking in account the composition of the sub-fractions obtained during the distillation process, the quality of the final essential oil can be adjusted by fractional distillation. The occurrence of alcohol terpenes and phenols in the condensed waters (hydrolate) makes them a possible alternative to be used in industry. Moreover, and due to the good energetic and digestibility values obtained, our results showed that the exhausted plant material obtained after distillation could be a putative fibrous feed for ruminants. Both, hydrolate and exhausted plant materials are resources that can enhance added values in new endeavours. This is the first report on bay leaves essential oil production at industrial scale in Argentina. [Copyright &y& Elsevier]

Although enzymes are effective biocatalysts that are widely used in biosensors, a major drawback that hampers many of these biotechnological applications of enzymes is their limited stability. Applications that use very pure, high value proteins need to employ effective stabilization technology, primarily due to cost considerations and availability of the proteins used. For this purpose, interest in bio-imprinting techniques increases because it allows stability characteristics of enzymes to be improved. In this study, a bio-imprinted Bay leaf (Laurus nobilis L.) tissue homogenate biosensor was devised by a very simple way. For this purpose, the enzymes, polyphenol oxidases in the bay leaf tissue, were first complexed by using their competitive inhibitor, thiourea, in aqueous medium and then this enzyme was immobilized on gelatin by crosslinking with glutaraldehyde on a Clark-type oxygen electrode surface. Similarly, noncomplexed polyphenol oxidase with thiourea was also immobilized on a Clark-type oxygen electrode in the same conditions. The aim of the study was to prepare a new biosensor-based Bay leaf tissue homogenate and to improve the stability characteristics such as thermal stability, pH stability, and storage stability, of the biosensor by bio-imprinting method. The results showed that this simple technique should be effectively used to improve the stabilities of a biosensor. [ABSTRACT FROM AUTHOR]

Abstract: Bay leaf belongs to the family Lauraceae, and it is one of the most popular culinary spices in all Western countries. Bay leaf has been used as herbal medicine and has pharmacological activity which includes anti-bacterial, anti-fungal, anti-diabetes and anti-inflammatory effects. The goal of this study was to identify compounds from Bay leaf (Laurus nobilis), which are responsible for inducing apoptosis using bioassay-directed isolation. The isolation of active compounds was carried out in three steps: multiple extractions, fractionation using column chromatography and purification using semi-preparative HPLC. The structure of separated compounds was determined on the basis of 1H, 13C nuclear magnetic resonance data, atmospheric pressure chemical ionization mass spectrometry data, and electron ionization mass spectrometry. Six compounds were identified; all of them are sesquiterpene lactones. [Copyright &y& Elsevier]