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annona_muricata_l [2014/11/17 22:52] andreas angelegt |
annona_muricata_l [2015/07/08 17:07] andreas |
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- | Annona muricata L. - Annonaceae - soursop, **Stachelannone**, | + | Annona muricata L. - Annonaceae - soursop, Guanábana, Graviola (port.), **Stachelannone**, |
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+ | Evergreen tree, up to 4(-10)m high, probable native to the West Indies, widely naturalized and cultivated in tropics. | ||
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+ | "The fruit is usually called soursop due to its slightly acidic taste when ripe." [[http:// | ||
- | Evergreen tree, up to 4(-10)m high, probable native to the West Indies, widely naturalized and cultivated in tropics. \\ | ||
"The fruit, soursop, is the largest among Annona species. It is eaten raw, used in sherbets, and used in drinks. The pulp is also consumed with wine or cognac." | "The fruit, soursop, is the largest among Annona species. It is eaten raw, used in sherbets, and used in drinks. The pulp is also consumed with wine or cognac." | ||
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[Identifying volatiles in soursop and comparing their changing profiles during ripening., Iwaoka, Wayne T., et al., HortScience Vol.28(8), 1993, 817-819] | [Identifying volatiles in soursop and comparing their changing profiles during ripening., Iwaoka, Wayne T., et al., HortScience Vol.28(8), 1993, 817-819] | ||
- | {{http://upload.wikimedia.org/wikipedia/commons/9/90/Annona_muricata_Blanco1.196.png?500}} | + | "The essential oil of the exotic fresh fruit (pulp) Annona muricata (Annonaceae) from Cameroon was investigated by gas chromatographic/spectroscopic (GC/FID and GC/MS) and olfactoric methods to identify those constituents responsible for the intense and characteristic odor of this local foodstuff. Esters of aliphatic acids are especially dominating (total amount ∼51%), with 2-hexenoic acid methyl ester (23.9%), 2-hexenoic acid ethyl ester (8.6%), 2-octenoic acid methyl ester (5.4%), and 2-butenoic acid methyl ester (2.4%) as main compounds. Additional mono- and sesquiterpenes such as β-caryophyllene (12.7%), 1,8-cineole (9.9%), linalool (7.8%), α-terpineol (2.8%), linalyl propionate (2.2%), and calarene (2.2%) are highly concentrated in the essential oil of the fresh fruit of A. muricata. The use of this essential oil exhibiting a very pleasant odor in flavoring is discussed." |
+ | [Essential oil compounds of the //Annona muricata// fresh fruit pulp from Cameroon., Jirovetz, L., Buchbauer, G., Ngassoum, M. B., Journal of Agricultural and Food Chemistry, Vol.46(9), 1998, 3719-3720] | ||
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+ | [Five novel mono-tetrahydrofuran ring acetogenins from the seeds of Annona muricata., Rieser, M.J., Gu, Z.M., Fang, X.P., Zeng, L., Wood, K.V., McLaughlin, J.L., Journal of Natural Products, 59(2), 1996, 100-108] | ||
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+ | [Quantification of acetogenins in Annona muricata linked to atypical parkinsonism in Guadeloupe., | ||
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+ | Hoola van Nooten, B., Fleurs, fruits et feuillages choisis de l’ille de Java: peints d’apres nature, t.39 (1880) \\ | ||
+ | [[http:// |