ACPFOOD

Scientific name: Acacia Senegal Other names in English: Acacia Arabica, Gum Acacia, Khadir, Kher, Kumatia, Mimosa Senegal. Cultivation mode: Wild collection In manufacturing: Pharmaceutical, Toothpaste, Ceramic, Envelope making, Cosmetics, Painting, Printing ink, Stamp, Coal, Shoe wax, Textile, Lithography. Chemical Composition: Minerals, Arabinogalactan, two types of sugars called Arabinose and Galactose, Water, Tannin, Tanoside, Several Diastases called Oxidase and Peroxidase – Amylase and Emulsion.

Scientific name: Pistacia atlantica Other names in English: Betoum, Mt. Atlas mastic tree, Mount Atlas Mastic Cultivation mode: Wild collection In manufacturing: Perfumery, fragrances, insecticides and in the pharmaceutical, plastics, shoe and leather wax and printing. Chemical Composition: P. atlantica gum contained about 57.06% α-pinene with retention time (11.15), 1.02% of Camphene (11.49), 1.18% of Dehydrosabinene (11.74), β-pinene (12.79) 9.83%, 1,3,8-p-Menthatriene (13.43) 0.75%, Delta-3-Carene (14.29) 0.54%, p-Cymene (14.98)1.31%. Also, Limonene (15.19) 0.91%, Eucalyptol (15.27) 0.31%, γ-Terpinene (16.62) 0.18%, Pulegone (18.12) 0.57%, Linalool (18.65) 0.2%, α-campholene aldehyde (19.85) 1.96%, trans-Pinocarveol (20.48) 2.95%. In addition, (S)-cis-Verbenol (20.6) 1.01%, trans-Verbenol (20.83) 3.79%, trans-p-Menth-2-en1,8-diol (20.97) 1.25%, Pinocamphone (21.45) 0.26%, α-Phellandren-8-ol (21.88) 3.81%, Terpinen-4-ol (22.29) 0.35%, para-Cymen-8-ol (22.73) 0.99% and ...

Scientific name: Vitis vinifera Other names in English: Sauvignon blanc raisin Cultivation mode: Cultivated In manufacturing: Pharmaceutical, Confectionary, Breakfast cereal, in nuts, Sap, Extract, Oil, Wine, Vodka Chemical Composition: Phenolic acids, flavonols, catechins and anthocyanins.

Scientific name: Crocus sativus Other names in English: Safran, Zafran. Cultivation mode: Cultivated In manufacturing: Pharmaceutical, Cosmetic, Confectionary, Extract, Dairy, Beverages, Alcoholic drink, Meat, Sausages, Oils, Margarine, Seasoning, Spices, Desserts, Puddings, Skin care, Hair care, Essential oil, Syrup Chemical Composition: The colour of saffron is due to a diterpene crocin, which is the gentiobiose ester of crocetin—a diterpene acid having a structure resembling carotenoids. The bitter taste of saffron is attributed to picrocrocin, a glycoside yielding glucose and safranal on hydrolysis. Safranal is dihydro b-cyclocitral and is the main odoriferous constituent. The bulbs contain four isolectins. Tepals yield myricetin, quercetin, kaempferol, delphinidin, petunidin, astragalin and helichrysoside. Pollen is found to contain crosatosides A and B and kaempferol glycoside.

Scientific name: Levisticum officinale Other names in English: Maggi Plant, Sea Parsley, Smallage, Smellage Cultivation mode: Wild collection/Cultivated In manufacturing: Pharmaceutical- Oil- Extract- Soft drink manufacturing- Canning manufacturing Chemical Composition Chemical constituents of lovage oil are mainly phthalides and terpenoids, including n-butylidene phthalide, n-butyl-phthalide, sedanonic anhydride, D-terpineol, carvacrol, eugenol and volatile oil. The principal components of volatile oil are angelic acid and β-terpenol, coumarins, furocoumarins including psoralins, rotoside, sitosterols, resins, pinene, phellandrene, terpinine, carvacol, terpineol, isovaleric acid, umbelliferone and bergapten. Fresh leaves contain a maximum 0.5% essential oil; the most important aroma components are phthalides (ligustilide, butylphthalide and a partially hydrogenated derivative thereof called sedanolide). Terpenoids (terpineol, carvacrol) and eugenol are less important ... .

Scientific name: Pistacia lentiscus Other names in English: Mastic Gum Cultivation mode: Wild collection In manufacturing: Pharmaceutical, Dentistry, Oil, and Extract. Chemical compounds: Essential oil and about 90% of acids including Masticic Acid, Masticolic acid, Masticoresene. Chemical Composition: Essential oils and about 90% of acids including Masticic Acid, Masticolic Acid, and Masticoresene.

Scientific name: Punica granatum L., Punicaceae Other names in English: Punica granatum, Grenade Cultivation mode: Wild collection/Cultivated In manufacturing: Pharmaceutical, Cosmetics, Dyeing, and Extracts. Chemical Composition: Tannin, Organic acids.

Scientific name: Ficus carica Other names in English: Al-Tin, Anjeer. Cultivation mode: Cultivated In manufacturing: Pharmaceutical, Sap, Confectionary, Bread, Breakfast cereal, Dessert, nuts, Vodka, Wine, Oil, Jam, Beverages Chemical compounds: Each 100 grams of raw and dried figs contains the following ingredients: 23g Water, 4.3g Protein, 1.3g Fat, 69g Carbohydrates, 126mg Calcium, 77mg Phosphorus, 3mg Iron, 34mg Sodium, 640mg Potassium, 0.1mg Thiamine, 0.1mg Riboflavin, 0.7mg Niacin, Sugar, Starch, Cellulose, Enzyme, Lime, Nitrogen materials, Manganese, Bromine, Proteose, Protease, Ficin, Ash, Lipase, Cravin, Carotin, Tyrosine, Amino acid, Malic acid, Boric acid, Crotonic acid, Citric acid.

Scientific name: Carthamus tinctorius Other names in English: Bastard Saffron, Benibana Flower Cultivation mode: Wild collection\Cultivated In manufacturing: Pharmaceutical, Oil, Dyeing manufacturing, Soap, Shampoo, Cosmetic, Extract, Livestock and poultry feed, Weaving carpet Chemical Composition: 7, 8-dimethylpyrazino [2, 3-g] quinazolin-2, 4-(1H, 3H) -dione, adenosine, adenine, uridine, thymine, uracil, roseoside, 4'-O-dihydrophaseic acid-beta-D-glucopyranoside methylester, 4-O-beta-D-glucopyranosyloxy-benzoic acid and p-hydroxybenzoic acid.

Scientific name: Ferula assa-foetida L Other names in English: Devil's Dung, Food of the Gods, Fum, Hing, Assafetida, Stingingassa. Cultivation mode: Wild collection In manufacturing: Pharmaceutical, Perfumery, Joss stick, Pickles, Alcoholic drink, Oil, Spice, Opium antidote Chemical Composition:Asafoetida possesses a powerful alliaceous odour and a bitter acrid taste. It contains a volatile oil (4-20%), resin (40-60%), gums (20%) and some impurities. The oil consists chiefly of isobutyl propanyl disulphide and related compounds, which are responsible for the characteristic smell of the gum resin. The resin is composed of coumarins such as umbelliferone, 5- hydroxyumbelliprenin, 8-hydroxyumbelliprenin, 9-hydroxyumbelliprenin, 8- acetoxy, 5-hydroxy umbelliprenin, asafoetidin, ferocolicin and asacoumarins A&B; phenols such as asaresinol ferulate and free ferulic acid and a group of sesquiterpenes, farnesiferol A, B, & C characteristically containing coumarin groups.