Open AccessProperties and potential of agarwood hydrosol as a drink: a review
Author(s) -
Ernna Erynna Mohamad Kahar,
Balkis A. Talip,
Nurudin Achmad Fauzi,
S.N. Kamarulzaman,
Fransisca Rungkat Zakaria,
Norhayati Muhammad,
T.N.A. Rajat Mamat,
Hatijah Basri
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(3).382
Subject(s) - agarwood , hydrosol , chemistry , camphor , food science , botany , biology , organic chemistry , medicine , alternative medicine , pathology
Agarwood is resinous valuable heartwood of Aquilaria tree resulting from self–defencemechanism towards injuries or damages exerted on the tree. Agarwood essential oil isusually extracted through a process of hydrodistillation or steam distillation which isbeneficial for commercial purposes such as perfumeries and cosmetics. Hydrosol, a byproduct of the process produced in abundance and underutilized particularly in theagarwood industry. Hydrosol of agarwood is an aromatic compound that is believed tohave chemical properties similar to essential oils that consist of positive antioxidantactivity and positive biological activity for living cells. Several studies on properties ofhydrosol of agarwood show that it contained zero nutrient but varied with minerals in theappropriate proportion that safe for human consumption. Thus, this review was aimed todiscuss the agarwood hydrosol processing methods, characteristics, antioxidants propertiesand its comparisons to other plants hydrosol that have been commercially used as humanconsumption as in flavoured and non-flavoured beverages