Advances in the use of instrumental measurement of colour in the development, production and quality control of drugs, medicinal preparations and pharmaceutical auxiliary substances II*

1. Šubert J., Čižmárik J. Application of instrumental colour measurement in development and quality control of drugs and pharmaceutical excipients. Pharmazie 2008; 63, 331–336.

2. Vulič J. J., Vračar L. O., Šumič Z. M. Chemical characteristics of cultivated elderberry fruit. APTEFF 2008; 39, 85–90.

3. Shafiee S., Minaei S., Moghaddam-Charkari N., Barzegar M. Honey characterization using computer vision system and artificial neural networks. Food Chem. 2014; 159, 143–150.

4. Matiacevich S., Cofré D. C., Silva P., Enrione J., Osorio F. Quality parameters of six cultivars of blueberry using computer vision.Int. J. Food Sci. 2013; Article ID 419535, 8 pages. http://dx.doi.org/10.1155/2013/419535 (12. 4. 2014).

5. Nandyal S., Bagewadi S. Automated identification of plant species from images of leaves and flowers used in the diagnosis of arthritis. IJREAT 2013; 1(5), 1–10. www.ijreat.org (12. 4. 2014).

6. Tuberoso C. I. G., Jerković I., Sarais G., Congiu F., Marijanović Z., Kuś P. M. Color evaluation of seventeen European unifloral honey types by means of spectrophotometrically determined CIEL* C*_ab h°_ab chromaticity coordinates. Food Chem. 2014; 145, 284–291.

7. Wang J., Zeng L., Zang Q., Gong Q., Li B., Zhang X., Chu X., Zhang P., Zhao Y., Xiao X. Colorimetric grading scale can promote the standardization of experiential and sensory evaluation in quality control of traditional Chinese medicines. PLoS ONE 2012; 7(11), e48887. doi:10.1371/journal.pone.0048887 (12. 4. 2014).

8. Arabhosseini A., Padhye S., Huisman W., van Boxtel A., Müller J. Effect of drying on the color of tarragon (Artemisia dracunculus L.) leaves. Food Bioprocess Technol. 2011; 4, 1281–1287.

9. Shahabi M., Rafiee S., Mohtasebi S. S., Hosseinpour S. Image analysis and green tea color change kinetics during thin-layer drying. Food Sci. Technol. Int. 2013; June 10, doi:10.1177/1082013213492524.http://fst.sagepub.com/ (12. 4. 2014).

10. Davidson, V. J., Li, X., Brown, R. B. Forced-air drying of ginseng root: 1. Effects of air temperature on quality. J. Food Eng. 2004; 63, 361–367.

11. Fathi M., Mohebbi M., Razavi S. M. A. Application of image analysis and artificial neural network to predict mass transfer kinetics and color changes of osmotically dehydrated kiwifruit. Food Bioprocess Technol. 2011; 4, 1357–1366.

12. Falcão S. I., Freire C., Vilas-Boas M. A proposal for physicochemical standards and antioxidant activity of Portuguese propolis. J. Am. Oil Chem. Soc. 2013; 90, 1729–1741.

13. Kasperová J., Nagy J., Popelka P., Dičáková Z., Nagyová A., Maľa P. Physico-chemical indicators and identification of selected Slovak honeys based on colour measurement. Acta Vet. Brno 2012; 81: 057–061; doi:10.2754/avb201281010057 (12. 4. 2014).

14. Kuś P. M., Congiu F., Teper D., Sroka Z., Jerković I.,Tuberoso C. I. G. Antioxidant activity, color characteristics, total phenol content and general HPLC fingerprints of six Polish unifloral honey types. LWT Food Sci. Technol. 2014; 55, 124–130.

15. Nikolova K., Gentscheva G., Ivanova E. Survey of the mineral content and some physico-chemical parameters of Bulgarian bee honeys. Bulg. Chem. Commun. 2013; 45, 244–249.

16. Vidrih R., Čejić Ž., Hribar J. Content of certain food components in flesh and stones of the cornelian cherry (Cornus mas L.) genotypes. Croat. J. Food Sci. Technol. 2012; 4, 64–70.

17. Ardestani S. B., Sahari M. A., Barzegar M., Abbasi, S. Some physicochemical properties of Iranian native barberry fruits (abi and poloei): Berberis integerrima and Berberis vulgaris. J. Food Pharm. Sci. 2013; 1, 60–67.

18. Ochmian I., Skupien K., Grajkowski J., Smolik M., Ostrowska K. Chemical composition and physical characteristics of fruits of two cultivars of blue honeysuckle (Lonicera caerulea L.) in relation to their degree of maturity and harvest date. Not. Bot. Horti Agrobo. Cluj-Napoca 2012; 40, 155–162.

19. Ochmian I., Grajkowski J., Smolik M. Comparison of some morphological features, quality and chemical content of four cultivars of chokeberry fruits (Aronia melanocarpa). Not. Bot. Horti Agrobo. Cluj-Napoca 2012; 40, 253–260.

20. St. George S. D., Cenkowski S. Influence of harvest time on the quality of oil-based compounds in sea buckthorn (Hippophae rhamnoides L. ssp. sinensis) seed and fruit. J. Agric. Food Chem. 2007; 55, 8054–8061.

21. Kosson R., Horbowicz M. Effect of long term storage on some nutritive components and isothiocyanates content in roots of two horseradish types. Veget. Crops Res. Bull. 2008; 69, 155–164. doi:10.2478/v10032-008-0030-3 (12. 4. 2014).

22. Gonçalves E. M., Cruz R. M. S., Abreu M., Brandão T. R. S., Silva C. L. Biochemical and colour changes of watercress ( Nasturtium officinale R. Br.) during freezing and frozen storage. J. Food Eng. 2009; 93, 32–39.

23. Horvath Z. H., Hodur C. Colour of paprika powders with different moisture content. Int. Agrophys. 2007; 21, 67–72.

24. Prachayawarakorn S., Sawangduanpen S., Saynampheung S., Poolpatarachewin T., Soponronnarit S., Nathakarakule A. Kinetics of colour change during storage of dried garlic slices as affected by relative humidity and temperature. J. Food Eng. 2004; 62, 1–7.

25. Gonda S., Tóth L., Gyémánt G., Braun M., Emri T., Vasas G. Effect of high relative humidity on dried Plantago lanceolata L. leaves during long-term storage: Effects on chemical composition, colour and microbiological quality. Phytochem. Anal. 2012; 23, 88–93.

26. Cheikh-Rouhou S., Besbes S., Hentati B., Blecker C., Deroanne C., Attia H. Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction. Food Chem. 2007; 101, 673–681.

27. Kaur C. S. H., Huda B. N., Karim A. A., Fazilah A. Effect of fermentation on the composition of Centella asiatica teas. Am. J. Food Technol. 2011; 6, 581–593. doi:10.3923/aft.2011.561.593 (12. 4. 2014).

28. Kim Y., Goodner K. L., Park J. D., Choi J., Talcott S. T. Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation. Food Chem. 2011; 129, 1331–1342.

29. Liang Y., Lu J., Zhang L., Wu S., Wu Y. Estimation of tea quality by infusion colour difference analysis. J. Sci. Food Agric. 2005; 85, 286–292.

30. Marete E. N., Jacquier J. C., O’Riordan D. Effects of extraction temperature on the phenolic and parthenolide contents, and colour of aqueous feverfew (Tanacetum parthenium) extracts. Food Chem. 2009; 117, 226–231.

31. Chumsri P., Sirichote A., Itharat A. Studies on the optimum conditions for the extraction and concentration of roselle (Hibiscus sabdariffa Linn.) extract. Songklanakarin J. Sci. Technol. 2008; 30 (Suppl. I), 133–139.

32. Vračar L. O., Tepić A. N., Vujičić B. L., Šolaja S. Influence of the heat treatment on the color of ground pepper (Capsicum annuum). APTEFF 2007; 38, 53–58.

33. Jin Y. Y., Shin H., Ku K., Song K. B. Effect of electron beam irradiation on microbial growth and qualities in Astragalus membranaceus. Agric. Chem. Biotechnol. 2006; 49, 176–179.

34. Kim J. H., Sung N. Y., Kwon S. K., Srinivasan P., Song B. S., Choi J. I., Lee J. W. γ-Irradiation improves the color and antioxidant properties of chaga mushroom (Inonotus obliquus) extract. J. Med. Food 2009; 12, 1343–1347.

35. Kim J. K., Srinivasan P., Kim J. H., Choi J. I., Park H. J., Byun M. W., Lee J. W. Structural and antioxidant properties of gamma irradiated hyaluronic acid. Food Chem. 2008; 109, 763–770.

36. Choi J. I., Kim J. K., Kim J. H., Kweon D. K., Lee J. W. Degradation of hyaluronic acid powder by electron beam irradiation, gamma ray irradiation, microwave irradiation and thermal treatment: A comparative study. Carbohydr. Polym. 2010; 79, 1080–1085.

37. Haro M. D. R., Escolar D., Bueno C., Ayuso J. Kinetic study of the photodecoloration of the saffron.Acta Hortic. 2004; 650, 313–319.

38. Mohammadi A., Rafiee S., Emam-Djomeh Z.,Keyhani A. Kinetic models for colour changes in kiwifruit slices during hot air drying. World J. Agric. Sci. 2008; 4, 376–383.

39. Demirhan E., Özbek B. Color change kinetics of microwave-dried basil. Drying Technol. 2009; 27, 156–166.

40. Hirun S., Utama-ang N., Vuong Q. V., Scarlett C. J. Investigating the commercial microwave vacuum drying conditions on physicochemical properties and radical scavenging ability of Thai green tea. Drying Technol. 2014; 32, 47–54.

41. Siriamornpun S., Kaisoon O., Meeso N. Changes in colour, antioxidant activities and carotenoids (lycopene, β-carotene, lutein) of marigold flower (Tagetes erecta L.) resulting from different drying processes. J. Funct. Foods 2012; 4, 757–766.

42. Ramallo L. A., Lovera N. N., Schmalko M. E. Effect of the application of intermittent drying on Ilex paraguariensis quality and drying kinetics. J. Food Eng. 2010; 97, 188–193.

43. Passardi R. L., Schvezov C. E., Schmalko M. E., Gonzalez A. D. Drying of Ilex paraguariensis Saint Hilaire by microwave radiation. Drying Technol. 2006; 24, 1437–1442.

44. Calín-Sánchez Á., Figiel A., Wojdyło A., Szarycz M., Carbonell-Barrachina Á. A. Drying of garlic slices using convective pre-drying and vacuum-microwave finishing drying: Kinetics, energy consumption, and quality studies. Food Bioprocess Technol. 2014; 7, 398–408.

45. Gorjian S., Tavakkoli Hashjin T., Khoshtaghaza M. H., Nikbakht A. M. Drying kinetics and quality of barberry in a thin layer dryer. J. Agr. Sci. Tech. 2011; 13, 303–314.

46. Doymaz Iİ., Tugrul N., Pala M. Drying characteristics of dill and parsley leaves. J. Food Eng. 2006; 77, 559–565.

47. Alibas I. Energy consumption and colour characteristics of nettle leaves during microwave, vacuum and convective drying. Biosystems Eng. 2007; 96, 495–502.

48. Alibas I. Determination of drying parameters, ascorbic acid contents and color characteristics of nettle leaves during microwave-, air-and combined microwave-air drying. J. Food Process Eng. 2010; 33, 213–233.

49. Soysal Y. Mathematical modeling and evaluation of microwave drying kinetics of mint (Mentha spicata L.). J. Applied Sci. 2005; 5, 1266–1274.

50. Argyropoulos D., Müller J. Effect of convective drying on quality of lemon balm (Melissa officinalis L.). Procedia Food Sci. 2011; 1, 1932–1939.

51. Īzli N., Yıldız G., Ünal H., Işik E., Uylaşer V. Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of goldenberry (Physalis peruviana L.). Int. J. Food Sci.Technol. 2014; 49, 9–17.

52. Boudhrioua N., Bahloul N., Ben Slimen I., Kechaou N. Comparison on the total phenol contents and the color of fresh and infrared dried olive leaves. Ind. Crops Prod. 2009; 29, 412–419.

53. Simal S., Garau C., Femenia A., Rosselló, C. Drying of red pepper (Capsicum annuum): Water desorption and quality. Int. J. Food Eng. 2005; 1(4), 1022. doi:10.2202/1556–3758.1022 (12. 4. 2014).

54. Topuz A., Feng H., Kushad, M. The effect of drying method and storage on color characteristics of paprika. LWT Food Sci. Technol. 2009; 42, 1667–1673.

55. Vega-Gálvez A., Di Scala K., Rodríguez K., Lemus-Mondaca R., Miranda M., López J., Perez-Won M. Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum L. var. Hungarian). Food Chem. 2009; 117, 647–653.

56. Arabhosseini A., Huisman W., Van Boxtel A., Müller, J. Long-term effects of drying conditions on the essential oil and color of tarragon leaves during storage. J. Food Eng. 2007; 79, 561–566.

57. Soysal Y. Microwave drying characteristics of parsley. Biosystems Eng. 2004; 89, 167–173.

58. Lechtenberg M., Zumdick S., Gerhards C., Schmidt T. J., Hensel A. Evaluation of analytical markers characterising different drying methods of parsley leaves (Petroselinum crispum L.). Pharmazie 2007; 62, 949–954.

59. Naidu M. M., Khanum H., Sulochanamma G., Sowbhagya H. B., Hebbar U. H., Prakash M., Srinivas P. Effect of drying methods on the quality characteristics of fenugreek (Trigonella foenum-graecum) greens. Drying Technol. 2012; 30, 808–816.

60. Yahya M. Effect of air drying temperatures on the quality of Centella asiatica L. dried products. Jurnal Teknik. Mesin. 2012; 1(2), 15–23. http://ejournal.itp.ac.id/index.php/tmesin/article/view/53/50 (12. 4. 2014).

61. Arslan D., Musa Özcan M. Evaluation of drying methods with respect to drying kinetics, mineral content and colour characteristics of rosemary leaves. Energy Convers. Manage 2008; 49, 1258–1264.

62. Esturk O. Intermittent and continuous microwave-convective air-drying characteristics of sage (Salvia officinalis) leaves. Food Bioprocess Technol. 2012; 5, 1664–1673.

63. Martinov M., Mujic I., Müller J. Impact of drying air temperature on course of drying and quality of Hypericum perforatum L. Z. Arznei.-Gewürzpfla. 2007; 12, 136–140.

64. Chenarbon H. A., Minaei S., Bassiri A. R., Almassi M., Arabhosseini A., Motevali A. Effect of drying on the color of St. John’s wort (Hypericum perforatum L.) leaves. Int. J. Food Eng. 2012; 8(4), 1556–3758, doi:10.1515/1556–3758.2545 (12. 4. 2014).

65. Demir V., Gunhan T., Yagcioglu A. K., Degirmencioglu A. Mathematical modelling and the determination of some quality parameters of air–dried bay leaves. Biosystems Eng. 2004; 88, 325–335.

66. Kubra I. R., Rao L. J. Effect of microwave drying on the phytochemical composition of volatiles of ginger. Int. J. Food Sci. Technol. 2012; 47, 53–60.

67. Hoque M. A., Bala B. K., Hossain M. A., Uddin M. B. Drying kinetics of ginger rhizome (Zingiber officinale). Bangladesh J. Agril. Res. 2013; 38, 301–319.

68. Kyriakopoulou K., Pappa A., Krokida M., Detsi A., Kefalas P. Effects of drying and extraction methods on the quality and antioxidant activity of sea buckthorn (Hippophae rhamnoides) berries and leaves. Drying Technol. 2013; 31, 1063–1076.

69. Harbourne N., Marete E., Jacquier J. C., O’Riordan D. Effect of drying methods on the phenolic constituents of meadowsweet (Filipendula ulmaria) and willow (Salix alba). LWT Food Sci. Technol. 2009; 42, 1468–1473.

70. Müller J., Heindl A. Drying of medicinal plants. In: Bogers R. J., Craker L. E., Lange D. (eds.) Medicinal and aromatic plants. Heidelberg: Springer Verlag 2006; 237–252.

71. Puranik V., Chauhan D. K., Mishra V., Rai G. K. Effect of drying techniques on the physicochemical and bioactive components of selected medicinal herbs. Ann. Phytomedicine 2012; 1(2), 23–29.

72. Sledz M., Witrowa-Rajchert D. Influence of microwave-convective drying of chlorophyll content and colour of herbs. Acta Agrophys. 2012; 19, 865–876.

73. Harbourne N., Jacquier J. C., O’Riordan D. Optimisation of the extraction and processing conditions of chamomile (Matricaria chamomilla L.) for incorporation into a beverage. Food Chem. 2009; 115, 15–19.

74. Miranda M., Maureira H., Rodriguez K., Vega-Gálvez A. Influence of temperature on the drying kinetics, physicochemical properties, and antioxidant capacity of aloe vera (Aloe barbadensis Miller) gel. J. Food Eng. 2009; 91, 297–304.

75. Beceanu D., Niculaua M., Anghel R. M. Valorization technologies of some horticultural plants with medicinal usage. Cercetari Agronomice in Moldova 2007; 40(4/132), 43–58. http://www. uaiasi.ro/CERCET_AGROMOLD/en– V4 2007 (12. 4. 2014).

76. Seroczyńska A., Korzeniewska A., Sztangret-Wiśniewska J., Niemirowicz-Szczytt K., Gajewski M. Relationship between carotenoids content and flower or fruit flesh colour of winter squash (Cucurbita maxima Duch.). Folia Horticulturae 2006; 18(1), 51–61.

77. Hyman J. R., Gaus J., Foolad M. R. A rapid and accurate method for estimating tomato lycopene content by measuring chromaticity values of fruit puree. J. Amer. Soc. Hort. Sci. 2004; 129, 717–723.

78. Itle R. A., Kabelka E. A. Correlation between L* a* b* color space values and carotenoid content in pumpkins and squash (Cucurbita spp.). HortScience 2009; 44, 633–637.

79. Kasim R., Sülüșoḡlu M., Kasim M. U. Relationship between total anthocyanin level and colour of natural cherry laurel (Prunus laurocerasus L.) fruits. Afr. J. Plant Sci. 2011; 5, 323–328.

80. Zalibera M., Staško A., Šlebodová A., Jančovičová V., Čermáková T., Brezová V. Antioxidant and radical-scavenging activities of Slovak honeys. An electron paramagnetic resonance study. Food Chem. 2008; 110, 512–521.

81. Perna A., Simonetti A., Intaglietta I., Gambacorta E. Antioxidant properties, polyphenol content and colorimetric characteristics of different floral origin honeys from different areas of southern Italy. J. Life Sci. 2013; 7, 428–436.

82. Anjiki N., Togashi M., Yoshimatsu M., Kawahara N., Mikage M. Evaluation of the crude drugs by means of colorimeter. Part 6.: Correlation between the color and total polyphenol content of Geranium Herb. J. Trad. Med. 2007; 24, 67–71.

83. Wold A. B., Rosenfeld H. J., Holte K., Baugerød H., Blomhoff R., Haffner K. Colour of post‐harvest ripened and vine ripened tomatoes (Lycopersicon esculentum Mill.) as related to total antioxidant capacity and chemical composition. Int. J. Food Sci. Technol. 2004; 39, 295–302.

84. González-Miret M. L., Terrab A., Hernanz D., Fernandez-Recamales M. A., Heredia F. J. Multivariate correlation between color and mineral composition of honeys and by their botanical origin. J. Agric. Food Chem. 2005; 53, 2574–2580.