Records of Agricultural and Food Chemistry

The genus Chaerophyllum has economic value-added species. Chaerophyllum belongs to the family, Apiaceae, which comprises about 110 species, including annual and perennial herbal plants widely distributed in temperate and sub-temperate zones of Asia, Africa, and Europe. Chaerophyllum species are used for flavor and fragrance in the food industry. In some countries, a species of this genus is used in cheese production for its strong aroma. Chaerophyllum species were characterized by lignans, polyacetylenes, essential oils, phenolic acids, and flavone derivatives. This review summarizes the essential oil components and isolates of various extracts and their biological activities. In addition, since ancient times, essential oils have been used in many different traditional healing systems worldwide because of their biological activities. Moreover, this review will attract the attention of scientists from the aroma industry, nutritionists, and pharmaceutical industries to improve the use of essential oils for nutraceutical purposes with commercialization to aid and promote a healthy lifestyle, wellness, and well-being.

This study evaluated the yield, amino acid profile, and cowhide (Ponmo) (tenderization efficiency of papain from different parts of papaya (Carica papaya). The fresh leaves and fully grown but unripe pawpaw fruits were harvested from 1st to 7th August 2024. Papain was extracted from the peels, leaves, and seeds of papaya and purified. Ponmo from adult cattle was obtained from commercial producers after slaughtering and subjected to enzyme treatment, evaluation of amino acid profile, and meat tenderness. The highest yield of purified papain was obtained from the papaya seed (50.1%), while the lowest was obtained from the leaves (38.8%). Ponmo treated with papain from papaya peel recorded the highest values for all the essential amino acids and non-essential amino acids except for glycine (5.10%) and proline (5.18%), which were high in Ponmo treated with papain from papaya seed and control (animal fed with untreated diet) respectively. The shear force values of all the treated samples were significantly (p<0.05) lower than the control sample (5.41 kg/cm3). The study has clearly shown that when you treat ponmo with papain, more beta-pleated bonds are broken down, the meat becomes more tender and essential amino acids become more available and quantifiable than the control (untreated ponmo).