1
|
Beghè D, Cirlini M, Beneventi E, Dall’Asta C, Marchioni I, Petruccelli R. Exploring Italian Autochthonous Punica granatum L. Accessions: Pomological, Physicochemical, and Aromatic Investigations. PLANTS (BASEL, SWITZERLAND) 2024; 13:2558. [PMID: 39339533 PMCID: PMC11434734 DOI: 10.3390/plants13182558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/08/2024] [Revised: 08/31/2024] [Accepted: 09/02/2024] [Indexed: 09/30/2024]
Abstract
Autochthonous Italian pomegranate accessions are still underexplored, although they could be an important resource for fresh consumption, processing, and nutraceutical uses. Therefore, it is necessary to characterize the local germplasm to identify genotypes with desirable traits. In this study, six old Italian pomegranate landraces and a commercial cultivar (Dente di Cavallo) were investigated, evaluating their fruit pomological parameters, physicochemical (TSS, pH, TA, and color) characteristics, sugar content, and aromatic profiles (HeadSpace Solid-Phase MicroExtraction (HS-SPME)) coupled with Gas Chromatographyass Spectrometry (GC-MS) of pomegranate juices. Significant differences were observed in the size and weight of the seed and fruits (127.50-525.1 g), as well as the sugar content (100-133.6 gL-1), the sweetness (12.9-17.6 °Brix), and the aroma profiles. Over 56 volatile compounds, predominantly alcohols (56%), aldehydes (24%), and terpenes (9%), were simultaneously quantified. Large variability among the genotypes was also statistically confirmed. The results indicate a strong potential for commercial exploitation of this germplasm, both as fresh and processed fruit, and highlight its versatility for diverse applications. The genetic diversity of the autochthonous pomegranate accessions represents a precious heritage to be preserved and enhanced. This work represents a preliminary step toward a more comprehensive characterization and qualitative valorization of the Italian pomegranate germplasm.
Collapse
Affiliation(s)
- Deborah Beghè
- Economics and Management Department, University of Parma, Via J.F. Kennedy 6, 43125 Parma, Italy
| | - Martina Cirlini
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy; (E.B.); (C.D.); (I.M.)
| | - Elisa Beneventi
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy; (E.B.); (C.D.); (I.M.)
| | - Chiara Dall’Asta
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy; (E.B.); (C.D.); (I.M.)
| | - Ilaria Marchioni
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy; (E.B.); (C.D.); (I.M.)
| | - Raffaella Petruccelli
- Institute of BioEconomy, National Research Council (CNR-IBE), Via Madonna del Piano n. 10, Sesto Fiorentino, 50019 Florence, Italy;
| |
Collapse
|
2
|
Todhanakasem T, Van Tai N, Pornpukdeewattana S, Charoenrat T, Young BM, Wattanachaisaereekul S. The Relationship between Microbial Communities in Coffee Fermentation and Aroma with Metabolite Attributes of Finished Products. Foods 2024; 13:2332. [PMID: 39123524 PMCID: PMC11312110 DOI: 10.3390/foods13152332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2024] [Revised: 07/22/2024] [Accepted: 07/23/2024] [Indexed: 08/12/2024] Open
Abstract
Coffee is a critical agricultural commodity and is used to produce premium beverages enjoyed by people worldwide. The microbiome of coffee beans has proven to be an essential tool that improves the flavor profile of coffee by creating aromatic flavor compounds through natural fermentation. This study investigated the natural microbial consortium during the wet process fermentation of coffee onsite in Thailand in order to identify the correlation between microbial diversity and biochemical characteristics including flavor, aroma, and metabolic attributes. Our study found 64 genera of bacteria and 59 genera of yeast/fungi present during the fermentation process. Group of microbes, mainly yeast and lactic acid bacteria, that predominated in the process were significantly correlated with preferable flavor and aroma compounds, including linalyl formate, linalool, cis-isoeugenol, trans-geraniol, and (-)-isopulegol. Some of the detected metabolites were found to be active compounds which could play a role in health.
Collapse
Affiliation(s)
- Tatsaporn Todhanakasem
- School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; (N.V.T.); (S.P.); (S.W.)
| | - Ngo Van Tai
- School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; (N.V.T.); (S.P.); (S.W.)
| | - Soisuda Pornpukdeewattana
- School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; (N.V.T.); (S.P.); (S.W.)
| | - Theppanya Charoenrat
- Department of Biotechnology, Faculty of Science and Technology, Thammasat University (Rangsit Centre), Bangkok 10200, Thailand;
| | - Briana M. Young
- Department of Medical Microbiology and Immunology, School of Medicine, University of California at Davis, One Shields Ave., Davis, CA 95616, USA;
| | - Songsak Wattanachaisaereekul
- School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; (N.V.T.); (S.P.); (S.W.)
| |
Collapse
|
3
|
Lomax J, Ford R, Bar I. Multi-omic applications for understanding and enhancing tropical fruit flavour. PLANT MOLECULAR BIOLOGY 2024; 114:83. [PMID: 38972957 PMCID: PMC11228007 DOI: 10.1007/s11103-024-01480-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Accepted: 06/19/2024] [Indexed: 07/09/2024]
Abstract
Consumer trends towards nutrient-rich foods are contributing to global increasing demand for tropical fruit. However, commercial cultivars in the breeding pipeline that are tailored to meet market demand are at risk of possessing reduced fruit flavour qualities. This stems from recurrent prioritised selection for superior agronomic traits and not fruit flavour, which may in turn reduce consumer satisfaction. There is realisation that fruit quality traits, inclusive of flavour, must be equally selected for; but currently, there are limited tools and resources available to select for fruit flavour traits, particularly in tropical fruit species. Although sugars, acids, and volatile organic compounds are known to define fruit flavour, the specific combinations of these, that result in defined consumer preferences, remain unknown for many tropical fruit species. To define and include fruit flavour preferences in selective breeding, it is vital to determine the metabolites that underpin them. Then, objective quantitative analysis may be implemented instead of solely relying on human sensory panels. This may lead to the development of selective genetic markers through integrated omics approaches that target biosynthetic pathways of flavour active compounds. In this review, we explore progress in the development of tools to be able to strategically define and select for consumer-preferred flavour profiles in the breeding of new cultivars of tropical fruit species.
Collapse
Affiliation(s)
- Joshua Lomax
- Centre for Planetary Health and Food Security, School of Environment and Science, Griffith University, Nathan, QLD, 4111, Australia.
| | - Rebecca Ford
- Centre for Planetary Health and Food Security, School of Environment and Science, Griffith University, Nathan, QLD, 4111, Australia
| | - Ido Bar
- Centre for Planetary Health and Food Security, School of Environment and Science, Griffith University, Nathan, QLD, 4111, Australia
| |
Collapse
|
4
|
Schulze LJ, Schäfer U, Beier R, Hartmann B, Wüst M, Krammer GE. Molecular-Sensory Decoding of the Citrus latifolia Aroma. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:14874-14886. [PMID: 38885647 DOI: 10.1021/acs.jafc.4c02059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/20/2024]
Abstract
A modified aroma extract dilution approach (AEDA), followed by the determination of flavor dilution (FD) factors, a quantitative analysis and calculation of the relative flavor activity (RFA) and odor activity values (OAVs) as well as recombination experiments were conducted to evaluate the odor- and taste-relevant components of cold-pressed Citrus latifolia peel oil. A 2-fold concentration by distillation and reanalysis, compared with the original oil, revealed relevant components. Partition of the odor-active substances into four reconstitution groups according to their respective FD factors, followed by a recombination, allowed for a better understanding of the contribution of each FD-factor group to the overall aroma. Especially α-pinene, limonene, γ-terpinene, and 7-methoxycoumarin contribute significantly to the distinct aroma profile of C. latifolia. Heptadecanal (CAS 629-90-3) was described for the first time as an odor-active substance in an enriched C. latifolia peel oil. Campherenyl acetate (CAS 18530-07-9) was identified in nature for the first time and described with a herbal, minty and citrus-like odor. The odor profile of the final recombinant mixture, containing 36 components, was similar to cold-pressed C. latifolia peel oil for most descriptors, whereas the taste profile was described as more aldehydic and citral-like.
Collapse
Affiliation(s)
- Lara Joanna Schulze
- Institute of Nutritional and Food Sciences, Food Chemistry, University of Bonn, 53115 Bonn, Germany
| | - Uwe Schäfer
- Symrise AG, Mühlenfeldstraße 1, 37603 Holzminden, Germany
| | - Regina Beier
- Symrise AG, Mühlenfeldstraße 1, 37603 Holzminden, Germany
| | - Beate Hartmann
- Symrise AG, Mühlenfeldstraße 1, 37603 Holzminden, Germany
| | - Matthias Wüst
- Institute of Nutritional and Food Sciences, Food Chemistry, University of Bonn, 53115 Bonn, Germany
| | | |
Collapse
|
5
|
Kahlaoui S, Hcini K, Haddada A, Saadellaoui W, Zardi-Bergaoui A, Ascrizzi R, Flamini G, Harzallah-Skhiri F, Stambouli-Essassi S. Characterization of Volatile Organic Compounds and Essential Oil Profile of Pittosporum tobira (Thunb.) W.T. Aiton Cultivated in Tunisia. Chem Biodivers 2024:e202401360. [PMID: 38935806 DOI: 10.1002/cbdv.202401360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2024] [Revised: 06/27/2024] [Accepted: 06/27/2024] [Indexed: 06/29/2024]
Abstract
The chemical compositions of the essential oils (EOs) of roots, young and old leaves and stems, and flowers of Pittosporum tobira (Thunb.) W.T. Aiton cultivated in Tunisia and of the volatile organic compounds (VOCs) emitted by the powder of each organ were identified. The EOs are extracted from fresh material by hydrodistillation, whereas the VOCs are obtained by head space solid-phase microextraction (HS-SPME) from the powdered dry tissues. Fifty-eight VOCs are identified, while, 105 components are detected for the EOs. The main EOs compounds are α-neoclovene, β-caryophyllene and limonene in roots (22.56, 12.52, and 8.59 %, respectively), viridiflorol in young stems, flowers and young leaves (34.90, 31.60, and 24.60 %, respectively), α-cadinol in young stems and leaves, and flowers (13.80, 10.40, and 9.10 %, respectively), (E)-nerolidol in flowers (13.30 %), and germacrene D in old stems (9.06 %). The major detected VOCs are n-undecane, mainly in young and old leaves (71.40 and 40.90 %, respectively), n-nonane in young leaves and flowers (31.80 and 27.10 %, respectively), α-cubebene in old stems and flowers (22.60 and 15.50 %, respectively), and α-gurjunene and β-gurjunene in roots (14.20 and 12.20 %, respectively). Principal Component Analysis (PCA) carried out on the 26 main volatile compounds (relative content exceeding 6 %) identified both by HS and in the EOs allowed their classification into two groups; compounds specific to roots and those specific to aerial parts. The later are subdivided in to two subgroups; old leaves and stems compounds subgroup, and young leaves and stems, and flowers one. We can notice that the two methods used to extract P. tobira volatile compounds and identify them are complementary. This study defines and differentiates, for the first time, the specific aroma profile of P. tobira from Tunisia. In addition to its ornamental value, all the organs of this species, could be valued as a source of volatile compounds useful in perfume, cosmetics and as food flavoring products.
Collapse
Affiliation(s)
- Samiha Kahlaoui
- Laboratory of Biodiversity, Biotechnology and Climate Change (LR11-ES09), Faculty of Sciences of Tunis, University of Tunis El Manar, 1060, Tunis, Tunisia
| | - Kheiria Hcini
- Laboratory of Biodiversity, Biotechnology and Climate Change (LR11-ES09), Faculty of Sciences of Tunis, University of Tunis El Manar, 1060, Tunis, Tunisia
| | - Abir Haddada
- Laboratory of Biodiversity, Biotechnology and Climate Change (LR11-ES09), Faculty of Sciences of Tunis, University of Tunis El Manar, 1060, Tunis, Tunisia
| | - Wissal Saadellaoui
- Laboratory of Biodiversity, Biotechnology and Climate Change (LR11-ES09), Faculty of Sciences of Tunis, University of Tunis El Manar, 1060, Tunis, Tunisia
| | - Afifa Zardi-Bergaoui
- Laboratory of Heterocyclic Chemistry, Natural Products and Reactivity (LR11-ES39), Medicinal Chemistry and Natural Products, Faculty of Sciences of Monastir, University of Monastir, 5019, Monastir, Tunisia
| | - Roberta Ascrizzi
- Dipartimento di Farmacia, Università di Pisa, Via Bonanno 33, 56126, Pisa, Italy
| | - Guido Flamini
- Dipartimento di Farmacia, Università di Pisa, Via Bonanno 33, 56126, Pisa, Italy
- University of Pisa, Centro Interdipartimentale di Ricerca 'Nutraceutica e Alimentazione per la Salute' Nutrafood, Via del Borghetto 80, Pisa, 56124, Italy
| | - Fethia Harzallah-Skhiri
- Laboratory of Bioresources: Integrative Biology and Valorization (LR14-ES06), High Institute of Biotechnology of Monastir, University of Monastir, 5000, Monastir, Tunisia
| | - Sondes Stambouli-Essassi
- Laboratory of Biodiversity, Biotechnology and Climate Change (LR11-ES09), Faculty of Sciences of Tunis, University of Tunis El Manar, 1060, Tunis, Tunisia
| |
Collapse
|
6
|
Schulze LJ, Schäfer U, Zygalski L, Verwohlt M, Otte-Hölscher S, Issa A, Hentschel F, Wüst M, Krammer GE. Sensory Impact of Novel Dihydrocoumarins in Native Lime Oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:10014-10022. [PMID: 38626782 DOI: 10.1021/acs.jafc.3c08118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2024]
Abstract
Citrus fruits have been known and valued for their aroma in food and perfume ever since humans have maintained written records. Often described as the "champagne" of citrus oils, especially cold pressed lime peel oils have raised attention. Particularly peel oils of Citrus latifolia exhibit a pleasant coumarinic, sweet, and balsamic aroma in comparison to its close relative, the Citrus aurantifolia. Those coumarinic notes have not been completely understood until today. Thus, this study aimed to identify the responsible substances and elucidate their contribution and impact on the aroma of cold-pressed lime oil. By combining distillation, fractionation, olfactory detection, and structure elucidation, the responsible key aroma components were identified. A combination of coumarins and their corresponding saturated analogs have been identified to significantly contribute to the typical coumarinic-like aroma, including three new flavor compounds that have not yet been described in the literature as lime oil constituents: 7-methoxy-2-chromanone (3,4-dihydro-7-methoxy-2H-1-benzopyran-2-one; CAS 20921-02-2), 5,7-dimethoxy-2-chromanone (3,4-dihydro-5,7-dimethoxy-2H-1-benzopyran-2-one; CAS 82243-01-4) and 5,6-dihydrobergaptene (5,6-dihydro-4-methoxy-7H-furo[3,2-g][1]benzopyran-7-one; CAS 29050-61-1). The sensorial evaluation of the impact of these components on the lime aroma profile has shown flavor-modulating effects and the ability to enhance aldehydic-peely, juicy, and fruity notes as well as their importance in reproducing the authentic, typical coumarin-like notes.
Collapse
Affiliation(s)
- Lara Joanna Schulze
- Institute of Nutritional and Food Sciences, Food Chemistry, University of Bonn, Bonn 53115, Germany
| | - Uwe Schäfer
- Symrise AG, Mühlenfeldstraße 1, Holzminden 37603, Germany
| | - Lukas Zygalski
- Symrise AG, Mühlenfeldstraße 1, Holzminden 37603, Germany
| | | | | | - Anja Issa
- Symrise AG, Mühlenfeldstraße 1, Holzminden 37603, Germany
| | | | - Matthias Wüst
- Institute of Nutritional and Food Sciences, Food Chemistry, University of Bonn, Bonn 53115, Germany
| | | |
Collapse
|
7
|
Hwang SH, Lee J, Park KJ. Profile change of the volatile and non-volatile compounds in dried or baked laver by photooxidation. J Food Sci 2024; 89:998-1011. [PMID: 38161275 DOI: 10.1111/1750-3841.16896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 11/09/2023] [Accepted: 12/04/2023] [Indexed: 01/03/2024]
Abstract
Effects of light or dark storage condition on the profile changes of volatile and non-volatile compounds were evaluated in dried and baked laver for 60 days. Volatile and non-volatile compounds were analyzed using gas chromatography-mass selective detection and high-performance liquid chromatography-quadrupole-time of flight-mass spectrometry, respectively. Baked laver stored in light conditions for 60 days produced the most volatile compounds, whereas dried laver stored in the dark produced the least volatile compounds. Total 11 classes of volatile compounds were detected, including alkanes, alkenes, and ketones, with aldehydes being most abundant in dried laver stored under light. Metabolite analysis of non-volatile compounds led to the selection of 12 compounds with a higher variable importance projection (VIP) value of >1.0: 6 fatty acids (VIP 1.2-2.0), 2 flavanols (VIP 1.3-1.8), hydroxybenzoic acid (VIP 1.5), hydroxycinnamic acid (VIP 2.3), a phenolic acid ester (VIP 1.9), and phloroglucinol (VIP 1.2). Generally, levels of these compounds decreased more following storage in the light than under dark, irrespective of laver preparation. The content of linolenic acid was particularly affected by storage conditions, with light conditions causing a fourfold reduction in linolenic acid level compared with dark conditions, which could result in an increased formation of aldehydes. Gallic acid and sinapinic acid were detected in dried but not baked laver, as they are destroyed by heat treatment. Therefore, laver should be baked and stored in dark conditions to prevent the development of rancidity. PRACTICAL APPLICATION: Laver is one of the representative seaweeds, and the popularity among consumers increases. Although commercially available laver is prepared in dried or baked condition, scientific studies on the changes of metabolites, including volatile and non-volatile compounds during storage, are scarce. The results of this study can be applied to improve proper storage methods to maintain the quality of laver, which can be beneficial for consumers and food industry.
Collapse
Affiliation(s)
- Sun Hye Hwang
- Food Analysis Center, Korea Food Research Institute, Wanju-gun, Jeollabuk-do, Republic of Korea
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
| | - Kee-Jai Park
- Food Analysis Center, Korea Food Research Institute, Wanju-gun, Jeollabuk-do, Republic of Korea
| |
Collapse
|
8
|
Obara K, Uenoyama R, Obata Y, Miyazaki M. Development of the gas chromatography/mass spectrometry-based aroma designer capable of modifying volatile chemical compositions in complex odors. Chem Senses 2024; 49:bjae007. [PMID: 38386845 DOI: 10.1093/chemse/bjae007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Indexed: 02/24/2024] Open
Abstract
Many volatile organic compounds (VOCs) are used to produce various commercial products with aromas mimicking natural products. The VOCs responsible for aromas have been identified from many natural products. The current major strategy is to analyze chemical compositions and aroma qualities of individual VOCs using gas chromatography/mass spectrometry (GC/MS) and GC-olfactometry. However, such analyses cannot determine whether candidate VOCs contribute to the characteristic aroma in mixtures of many VOCs. In this study, we developed a GC/MS-based VOC collection/omission system that can modify the VOC compositions of samples easily and rapidly. The system is composed of GC/MS with a switching unit that can change gas flow routes between MS and a VOC collection device. We first applied this system to prepare gas samples for omission tests, and the aroma qualities of VOC mixtures with and without some VOCs were evaluated by panelists. If aroma qualities were different between the 2 samples, the omitted VOCs were likely key odorants. By collecting VOCs in a gas bag attached to the collection device and transferring some VOCs to MS, specific VOCs could be omitted easily from the VOC mixture. The system could prepare omission samples without chemical identification, preparation of each VOC, and laborious techniques for mixing VOCs, thus overcoming the limitations of previous methods of sample preparation. Finally, the system was used to prepare artificial aromas by replacing VOC compositions between different samples for screening of key odorants. In conclusion, the system developed here can improve aroma research by identifying key odorants from natural products.
Collapse
Affiliation(s)
- Kaname Obara
- Division of Agriculture, Graduate School of Arts and Sciences, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550, Japan
| | - Reiko Uenoyama
- Department of Bioresources Science, The United Graduate School of Agricultural Sciences, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550, Japan
| | - Yutaro Obata
- Department of Biological Chemistry and Food Sciences, Faculty of Agriculture, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550, Japan
| | - Masao Miyazaki
- Division of Agriculture, Graduate School of Arts and Sciences, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550, Japan
- Department of Bioresources Science, The United Graduate School of Agricultural Sciences, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550, Japan
- Department of Biological Chemistry and Food Sciences, Faculty of Agriculture, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550, Japan
| |
Collapse
|
9
|
Salem A, Khandaker MM, Mahmud K, Alsufyani SJ, Majrashi AA, Rashid ZM, Alenazi MM, Osman N, Badaluddin NA. Enhancing photosynthesis and root development for better fruit quality, aroma, and lessening of radioactive materials in key lime (Citrus aurantifolia) using Trichoderma harzianum and Bacillus thuringiensis. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2024; 206:108295. [PMID: 38154296 DOI: 10.1016/j.plaphy.2023.108295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 11/29/2023] [Accepted: 12/18/2023] [Indexed: 12/30/2023]
Abstract
The present study was conducted to investigate the effects of Trichoderma harzianum and Bacillus thuringiensis alone or with gradual levels of NPK on photosynthesis, growth, fruit quality, aroma improvement and reduced radionuclides of key lime fruits. The lemon seedlings were treated with (T0) without fertilizers as control, (T1) 100g of NPK at 100%, (T2) 5 g of Trichoderma. harzianum at 50% + 50 g of NPK at 50%, (T3) 5 g of Bacillus thuringiensis at 50% + 50 g of NPK at 50 %, (T4) 7.5 g of Trichoderma harzianum at 75% + 25 g of NPK at 25 %, (T5) 7.5 g of Bacillus thuringiensis at 75% + 25 g of NPK at 25 %, (T6) 10 g of Trichoderma harzianum at 100 % and (T7)10 g of Bacillus thuringiensis at 100 %. The results showed that T2 increased net photosynthetic rate, stomatal conductance, transpiration rate, internal CO2 concentration, fresh and dry root biomass by 209%, 74%, 56%, 376%, 69.4% and 71.6%, while, T5 increased root volume, root length, and root tip number by 27.1%, 167%, and 67%, respectively over the control trees. The microbial treatments developed cortex, vascular cylinder and tracheal elements of the root. Fruit number, length, diameter, weight, pulp thickness, pulp/peel ratio, juice, total soluble solids (TSS), pigment contents and antioxidant activity increased significantly in the T2 treatment. Vitamin C, total phenols, total flavonoids, and total sugar content increased by 1.59-, 1.66-, 1.44- and 2.07- fold in T5 treated fruits compared to the control. The two microbes increased volatile compounds and decreased radionucleotides in the fruit, moreover, 27 identified and 2 (two) unmatched volatile compounds were identified by GCMS analysis. It is concluded that T. harzianum and B. thuringiensis with 25-50 g NPK treatments improved photosynthesis, root structure, fruit growth, fruit quality, aroma and lessened radionuclides in key lime fruits.
Collapse
Affiliation(s)
- Abdelmoaty Salem
- School of Agriculture Science & Biotechnology, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200 Besut, Terengganu, Malaysia
| | - Mohammad Moneruzzaman Khandaker
- School of Agriculture Science & Biotechnology, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200 Besut, Terengganu, Malaysia.
| | - Khairil Mahmud
- Department of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia, 43000 Seri Kembangan, Selangor, Malaysia; Biodiversity Unit, Institute of Bioscience, Universiti Putra Malaysia, 43000 Seri Kembangan, Selangor, Malaysia
| | - Sultan J Alsufyani
- Department of Physics, College of Science, Taif University, P.O.Box 11099, Taif 21944, Saudi Arabia
| | - Ali Abdullah Majrashi
- Department of Biological Science, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Zalilawati Mat Rashid
- School of Food Industry, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200, Besut, Terengganu, Malaysia
| | - Mekhled Mutiran Alenazi
- Plant Production Department, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Normaniza Osman
- Institute of Biological Sciences, Faculty of Science, Universiti Malaya, 50603, Kuala Lumpur, Malaysia
| | - Noor Afiza Badaluddin
- School of Agriculture Science & Biotechnology, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200 Besut, Terengganu, Malaysia
| |
Collapse
|
10
|
Ganjitabar H, Hadidi R, Garcia GA, Nahon L, Powis I. Analysis of the volatile monoterpene composition of citrus essential oils by photoelectron spectroscopy employing continuously monitored dynamic headspace sampling. Analyst 2023; 148:6228-6240. [PMID: 37987708 DOI: 10.1039/d3an01448g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2023]
Abstract
A new photoelectron spectroscopic method permitting a quantitative analysis of the volatile headspace of several essential oils is presented and discussed. In particular, we focus on the monoterpene compounds, which are known to be the dominant volatile components in many such oils. The photoelectron spectra of the monoterpene constituents may be effectively isolated by accepting for analysis only those electrons that accompany the production of m/z = 136 ions, and by using low photon energies that restrict cation fragmentation. The monoterpene isomers are then identified and quantified by regression modelling using a library of terpene standard spectra. An advantage of this approach is that pre-concentration of the volatile vapour is not required, and all steps are performed at ambient temperature, avoiding the possible deleterious effects (such as isomerisation/decomposition) that may sometimes arise in gas chromatographic (GC) procedures. As a proof-of-principle demonstration, three citrus oils (lemon, lime, bergamot) are analysed with this approach and the results are compared with reported GC composition profiles obtained for these oils. Potential advantages of the methodology that include multiplex detection and real-time, in situ analysis are identified and discussed. Alternative and faster experimental implementations concerning laboratory-based ionization and detection schemes are proposed and considered, as is the possibility of a straightforward extension towards simultaneous determination of enantiomeric excesses.
Collapse
Affiliation(s)
- Hassan Ganjitabar
- School of Chemistry, The University of Nottingham, University Park, Nottingham NG7 2RD, UK.
| | - Rim Hadidi
- Synchrotron SOLEIL, l'Orme des Merisiers, Saint Aubin BP 48, 91192 Gif sur Yvette Cedex, France
| | - Gustavo A Garcia
- Synchrotron SOLEIL, l'Orme des Merisiers, Saint Aubin BP 48, 91192 Gif sur Yvette Cedex, France
| | - Laurent Nahon
- Synchrotron SOLEIL, l'Orme des Merisiers, Saint Aubin BP 48, 91192 Gif sur Yvette Cedex, France
| | - Ivan Powis
- School of Chemistry, The University of Nottingham, University Park, Nottingham NG7 2RD, UK.
| |
Collapse
|
11
|
Frey T, Kwadha CA, Haag F, Pelletier J, Wallin EA, Holgersson E, Hedenström E, Bohman B, Bengtsson M, Becher PG, Krautwurst D, Witzgall P. The human odorant receptor OR10A6 is tuned to the pheromone of the commensal fruit fly Drosophila melanogaster. iScience 2022; 25:105269. [PMID: 36300000 PMCID: PMC9589189 DOI: 10.1016/j.isci.2022.105269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 04/10/2022] [Accepted: 09/29/2022] [Indexed: 12/03/2022] Open
Abstract
All living things speak chemistry. The challenge is to reveal the vocabulary, the odorants that enable communication across phylogenies and to translate them to physiological, behavioral, and ecological function. Olfactory receptors (ORs) interface animals with airborne odorants. Expression in heterologous cells makes it possible to interrogate single ORs and to identify cognate ligands. The cosmopolitan, anthropophilic strain of the vinegar fly Drosophila melanogaster depends on human resources and housing for survival. Curiously, humans sense the pheromone (Z)-4-undecenal (Z4-11Al) released by single fly females. A screening of all human ORs shows that the most highly expressed OR10A6 is tuned to Z4-11Al. Females of an ancestral African fly strain release a blend of Z4-11Al and Z4-9Al that produces a different aroma, which is how we distinguish these fly strains by nose. That flies and humans sense Z4-11Al via dedicated ORs shows how convergent evolution shapes communication channels between vertebrate and invertebrate animals. Humans sense the sex pheromone Z411-Al released by single Drosophila melanogaster females The most highly expressed human olfactory receptor OR10A6 is tuned to Z411-Al An African fly strain emits two aldehydes, which we distinguish from Z411-Al by nose Convergent evolution shapes chemical communication between phylogenies
Collapse
Affiliation(s)
- Tim Frey
- Leibniz-Institut für Lebensmittel-Systembiologie an der Technischen Universität München, Lise-Meitner Strasse 34, 85354 Freising, Germany
| | - Charles A. Kwadha
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 190, 234 22 Lomma, Sweden
| | - Franziska Haag
- Leibniz-Institut für Lebensmittel-Systembiologie an der Technischen Universität München, Lise-Meitner Strasse 34, 85354 Freising, Germany
| | - Julien Pelletier
- Leibniz-Institut für Lebensmittel-Systembiologie an der Technischen Universität München, Lise-Meitner Strasse 34, 85354 Freising, Germany
| | - Erika A. Wallin
- Department of Chemical Engineering, Mid Sweden University, Holmgatan 10, 85170 Sundsvall, Sweden
| | | | - Erik Hedenström
- Department of Chemical Engineering, Mid Sweden University, Holmgatan 10, 85170 Sundsvall, Sweden
| | - Björn Bohman
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 190, 234 22 Lomma, Sweden
| | - Marie Bengtsson
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 190, 234 22 Lomma, Sweden
| | - Paul G. Becher
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 190, 234 22 Lomma, Sweden
| | - Dietmar Krautwurst
- Leibniz-Institut für Lebensmittel-Systembiologie an der Technischen Universität München, Lise-Meitner Strasse 34, 85354 Freising, Germany
| | - Peter Witzgall
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 190, 234 22 Lomma, Sweden,Corresponding author
| |
Collapse
|
12
|
Response of Drosophila suzukii (Diptera: Drosophilidae) to non-host fruit volatile compounds. Biologia (Bratisl) 2022. [DOI: 10.1007/s11756-022-01063-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
|
13
|
Analysis of the volatile components in different parts of three Ferula species via combined DHSA-GC-MS and multivariate statistical analysis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
14
|
Using Rosemary Essential Oil as a Potential Natural Preservative during Stirred-like Yogurt Making. Foods 2022; 11:foods11141993. [PMID: 35885236 PMCID: PMC9321113 DOI: 10.3390/foods11141993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 06/16/2022] [Accepted: 06/17/2022] [Indexed: 12/04/2022] Open
Abstract
The popularity of rosemary has grown as a natural alternative over the synthetic supplements due to its potential health benefits. The rosemary plant has been utilized to preserve food due to its ability to prevent oxidation and microbial contamination. The reason for this study was to determine the phytochemical components and antimicrobial activity of rosemary essential oil (REO) and the effect of REO addition (0.5 and 0.7%) on the chemical, microbiological, and sensory properties of stirred-like yogurt (SLY) during 16 days of storage at 4 °C. The obtained data observed that REO exhibited antimicrobial action against Escherichia coli, Staphylococcus aureus, and Salmonella marcescens, as well as fungi (Aspergillus flavus) and yeasts (Candida albicans). Increased REO to 0.7% accelerated (p < 0.05) the development of lactic acid bacteria (LAB) in SLY (8.3 log cfu/g) and delayed yeast growth up to 12 days. Molds and coliforms were also not found in the SLY samples with REO. In comparison to control samples, sensory results showed that the addition of REO improves the overall acceptance of SLY (p < 0.05). In conclusion, the current study found that REO could be used as a natural preservative during the production of SLY to extend shelf-life and promote LAB development.
Collapse
|
15
|
Goh RMV, Pua A, Luro F, Ee KH, Huang Y, Marchi E, Liu SQ, Lassabliere B, Yu B. Distinguishing citrus varieties based on genetic and compositional analyses. PLoS One 2022; 17:e0267007. [PMID: 35436309 PMCID: PMC9015143 DOI: 10.1371/journal.pone.0267007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Accepted: 03/31/2022] [Indexed: 11/18/2022] Open
Abstract
Simple sequence repeats (SSR) markers and secondary metabolite composition were used in combination to study seven varieties of citrus for the first time. With reference to established accessions of citrus, two of the varieties (Chanh Giay and Ma Nao Pan) were predicted to be Mexican key limes, while three were mandarin hybrids (Nagpur, Pontianak and Dalandan) and the remaining two (Qicheng and Mosambi) were related to the sweet orange. Notably, Dalandan was genetically more like a mandarin despite often referred to as an orange locally, whereas Mosambi was more likely to be a sweet orange hybrid although it has also been called a sweet lime due to its green peel and small size. Several key secondary metabolites such as polymethoxyflavones (sinensetin, tangeretin etc.), furanocoumarins (bergapten, citropten etc.) and volatiles (citronellol, α-sinensal etc.) were identified to be potential biomarkers for separation of citrus species. However, despite having similar genetic profiles, variations in the volatile profile of the two limes were observed; similarly, there were differences in the secondary metabolite profiles of the three mandarin hybrids despite having a common ancestral parent, highlighting the usefulness of genetic and compositional analyses in combination for revealing both origins and flavour profiles especially in citrus hybrids. This knowledge would be crucial for variety screening and selection for use in flavour or fragrance creation and application.
Collapse
Affiliation(s)
- Rui Min Vivian Goh
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Aileen Pua
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
- Mane SEA PTE LTD, Singapore, Singapore
| | - Francois Luro
- UMR AGAP Institut, CIRAD, INRAE, Institut Agro, Univ Montpellier, San Giuliano, France
| | | | - Yunle Huang
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
- Mane SEA PTE LTD, Singapore, Singapore
| | - Elodie Marchi
- UMR AGAP Institut, CIRAD, INRAE, Institut Agro, Univ Montpellier, San Giuliano, France
| | - Shao Quan Liu
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | | | - Bin Yu
- Mane SEA PTE LTD, Singapore, Singapore
| |
Collapse
|
16
|
Malagón O, Cartuche P, Montaño A, Cumbicus N, Gilardoni G. A New Essential Oil from the Leaves of the Endemic Andean Species Gynoxys miniphylla Cuatrec. (Asteraceae): Chemical and Enantioselective Analyses. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11030398. [PMID: 35161379 PMCID: PMC8839257 DOI: 10.3390/plants11030398] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 01/20/2022] [Accepted: 01/25/2022] [Indexed: 05/08/2023]
Abstract
A previously uninvestigated essential oil (EO) was distilled from Gynoxys miniphylla Cuatrec. (Asteraceae) and submitted to chemical and enantioselective analyses. The qualitative and quantitative analyses were conducted by GC-MS and GC-FID, over two orthogonal columns (5%-phenyl-methylpolysiloxane and polyethylene glycol stationary phases). Major constituents (≥2%) were, on both columns, respectively, as follows: α-phellandrene (16.1-17.2%), α-pinene (14.0-15.0%), germacrene D (13.3-14.8%), trans-myrtanol acetate (8.80%), δ-cadinene (4.2-4.6%), β-phellandrene (3.3-2.8%), (E)-β-caryophyllene (3.1-2.0%), o-cymene (2.4%), α-cadinol (2.3-2.6%), and α-humulene (1.7-2.0%). All the quantified compounds corresponded to 93.5-97.3% by weight of the whole essential oil, with monoterpenes counting for 53.8-55.6% of the total, and sesquiterpenes for 38.5-41.4%. For what concerns the enantioselective analyses, the chiral components were investigated through a β-cyclodextrin-based enantioselective column (2,3-diethyl-6-tert-butyldimethylsilyl-β-cyclodextrin). A total of six chiral metabolites were analysed and the respective enantiomeric excess calculated as follows: (1S,5S)-(-)-α-pinene (98.2%), (1S,5S)-(-)-β-pinene (11.9%), (1R,5R)-(+)-sabinene (14.0%), (R)-(-)-α-phellandrene (100.0%), (R)-(-)-β-phellandrene (100.0%), and (S)-(-)-germacrene D (95.5%). According to the chemical composition and enantiomeric distribution of major compounds, this EO can be considered promising as a cholinergic, antiviral and, probably, analgesic product.
Collapse
Affiliation(s)
- Omar Malagón
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador; (O.M.); (P.C.); (A.M.)
| | - Patricio Cartuche
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador; (O.M.); (P.C.); (A.M.)
| | - Angel Montaño
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador; (O.M.); (P.C.); (A.M.)
| | - Nixon Cumbicus
- Departamento de Ciencias Biológicas, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador;
| | - Gianluca Gilardoni
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador; (O.M.); (P.C.); (A.M.)
- Correspondence: or
| |
Collapse
|
17
|
Essential oil from the leaves of
Elsholtzia communis
(Collett & Hemsl.) Diels from North East India: Studies on chemical profiling, antimicrobial, cytotoxic and ACE inhibitory activities. FLAVOUR FRAG J 2021. [DOI: 10.1002/ffj.3677] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
18
|
Untargeted Metabolomics of Rind Essential Oils Allowed to Differentiate Two Closely Related Clementine Varieties. PLANTS 2021; 10:plants10091789. [PMID: 34579322 PMCID: PMC8470288 DOI: 10.3390/plants10091789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/24/2021] [Accepted: 08/25/2021] [Indexed: 11/17/2022]
Abstract
Chemical characterization of clementine varieties (Citrus clementina Hort. ex Tan.) essential oils (EO) can lead to variety identification and valorization of their potential use in food and aroma industries. The goal of this study was the chemometric discrimination between two very closely related and morphologically identical clementine varieties, Clemenules (NL) and Clemenpons (PO), based on their rind EO, to identify the differential volatile organic compounds (VOCs) and to determine their antioxidant capacity. EO rind volatile profile was determined by gas chromatography coupled to mass spectrometry in Citrus fruit at different ripening stages grown two independent years in two different locations. Untargeted metabolomics and multivariate data analysis showed an evolution of EO volatile profiles markedly parallel in both varieties. Although EO qualitative composition was identical in both varieties, PLS-DA allowed the identification of characteristic VOCs, quantitatively discriminating them along all the ripening process. PO showed higher accumulation of several mono- and sesquiterpene compounds such as trans-carveol, while NL showed higher levels of aldehyde and alcohol non-terpenoids like dodecanal. Both varieties evinced identical EO antioxidant activities, indicating a similar value for food preservation. Hence, untargeted metabolomics approach based on rind EO volatiles was revealed as a powerful technique able to differentiate between morphologically undistinguishable Citrus varieties.
Collapse
|
19
|
Beghè D, Cirlini M, Beneventi E, Miroslav Č, Tatjana P, Ganino T, Petruccelli R, Dall’Asta C. Volatile profile of Italian and Montenegrine pomegranate juices for geographical origin classification. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03619-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
20
|
Sales A, Felipe LDO, Bicas JL. Production, Properties, and Applications of α-Terpineol. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02461-6] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
21
|
Zoccali M, Giocastro B, Bonaccorsi IL, Trozzi A, Tranchida PQ, Mondello L. In-Depth Qualitative Analysis of Lime Essential Oils Using the Off-Line Combination of Normal Phase High Performance Liquid Chromatography and Comprehensive Two-Dimensional Gas Chromatography-Quadrupole Mass Spectrometry. Foods 2019; 8:foods8110580. [PMID: 31744049 PMCID: PMC6915376 DOI: 10.3390/foods8110580] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 11/05/2019] [Accepted: 11/14/2019] [Indexed: 11/16/2022] Open
Abstract
The present research is focused on the in-depth qualitative analysis of three types of lime essential oil (EO), viz., Key (A and B) and Persian, using the off-line combination of normal phase high performance liquid chromatography (NP-HPLC) and comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry (GC × GC-QMS). The first analytical dimension (NP-HPLC) was exploited for the isolation of the hydrocarbon constituents from the oxygenated ones. Each fraction was then reduced in volume and analyzed using (cryogenic modulation) GC × GC-QMS. Peak assignment was carried out through the combined use of mass spectral database and linear retention index matching processes. The powerful four-dimensional technology enabled the separation and identification of a very high number (153) of lime essential oil volatile compounds.
Collapse
Affiliation(s)
- Mariosimone Zoccali
- Department of Mathematical and Computer Science, Physical Sciences and Earth Sciences, University of Messina, 98166 Messina, Italy
- Correspondence: (M.Z.); (P.Q.T.); Tel.: +39-090-6766510 (P.Q.T.)
| | - Barbara Giocastro
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy; (B.G.); (I.L.B.); (A.T.); (L.M.)
| | - Ivana L. Bonaccorsi
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy; (B.G.); (I.L.B.); (A.T.); (L.M.)
| | - Alessandra Trozzi
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy; (B.G.); (I.L.B.); (A.T.); (L.M.)
| | - Peter Q. Tranchida
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy; (B.G.); (I.L.B.); (A.T.); (L.M.)
- Correspondence: (M.Z.); (P.Q.T.); Tel.: +39-090-6766510 (P.Q.T.)
| | - Luigi Mondello
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy; (B.G.); (I.L.B.); (A.T.); (L.M.)
- Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy
- Unit of Food Science and Nutrition, Department of Medicine, University Campus Bio-Medico of Rome, 00128 Rome, Italy
- BeSep s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy
| |
Collapse
|
22
|
González-Mas MC, Rambla JL, López-Gresa MP, Blázquez MA, Granell A. Volatile Compounds in Citrus Essential Oils: A Comprehensive Review. FRONTIERS IN PLANT SCIENCE 2019; 10:12. [PMID: 30804951 PMCID: PMC6370709 DOI: 10.3389/fpls.2019.00012] [Citation(s) in RCA: 148] [Impact Index Per Article: 29.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Accepted: 01/07/2019] [Indexed: 05/09/2023]
Abstract
The essential oil fraction obtained from the rind of Citrus spp. is rich in chemical compounds of interest for the food and perfume industries, and therefore has been extensively studied during the last decades. In this manuscript, we provide a comprehensive review of the volatile composition of this oil fraction and rind extracts for the 10 most studied Citrus species: C. sinensis (sweet orange), C. reticulata (mandarin), C. paradisi (grapefruit), C. grandis (pummelo), C. limon (lemon), C. medica (citron), C. aurantifolia (lime), C. aurantium (bitter orange), C. bergamia (bergamot orange), and C. junos (yuzu). Forty-nine volatile organic compounds have been reported in all 10 species, most of them terpenoid (90%), although about half of the volatile compounds identified in Citrus peel are non-terpenoid. Over 400 volatiles of different chemical nature have been exclusively described in only one of these species and some of them could be useful as species biomarkers. A hierarchical cluster analysis based on volatile composition arranges these Citrus species in three clusters which essentially mirrors those obtained with genetic information. The first cluster is comprised by C. reticulata, C. grandis, C. sinensis, C. paradisi and C. aurantium, and is mainly characterized by the presence of a larger abundance of non-terpenoid ester and aldehyde compounds than in the other species reviewed. The second cluster is comprised by C. junos, C. medica, C. aurantifolia, and C. bergamia, and is characterized by the prevalence of mono- and sesquiterpene hydrocarbons. Finally, C. limon shows a particular volatile profile with some sulfur monoterpenoids and non-terpenoid esters and aldehydes as part of its main differential peculiarities. A systematic description of the rind volatile composition in each of the species is provided together with a general comparison with those in leaves and blossoms. Additionally, the most widely used techniques for the extraction and analysis of volatile Citrus compounds are also described.
Collapse
Affiliation(s)
- M. Carmen González-Mas
- Departament de Farmacologia, Facultat de Farmàcia, Universitat de València, Valencia, Spain
| | - José L. Rambla
- Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas – Universidad Politécnica de València, Valencia, Spain
| | - M. Pilar López-Gresa
- Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas – Universidad Politécnica de València, Valencia, Spain
| | - M. Amparo Blázquez
- Departament de Farmacologia, Facultat de Farmàcia, Universitat de València, Valencia, Spain
| | - Antonio Granell
- Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas – Universidad Politécnica de València, Valencia, Spain
| |
Collapse
|
23
|
Razzaghi SE, Arabhosseini A, Turk M, Soubrat T, Cendres A, Kianmehr MH, Perino S, Chemat F. Operational efficiencies of six microwave based extraction methods for orange peel oil. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.07.018] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
24
|
Ricci A, Levante A, Cirlini M, Calani L, Bernini V, Del Rio D, Galaverna G, Neviani E, Lazzi C. The Influence of Viable Cells and Cell-Free Extracts of Lactobacillus casei on Volatile Compounds and Polyphenolic Profile of Elderberry Juice. Front Microbiol 2018; 9:2784. [PMID: 30524400 PMCID: PMC6256114 DOI: 10.3389/fmicb.2018.02784] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Accepted: 10/30/2018] [Indexed: 01/15/2023] Open
Abstract
In this study, four strains of Lactobacillus casei, as viable cells or cell-free extracts (CFE), were added to elderberry juice in order to evaluate their effect on phenolic and aromatic profile. Two of them were able to grow in juice while the others showed zero-growth. The same strains were lysed and added as extracts in elderberry juice. Multivariate statistical analysis show a separation among samples containing growing cells, non-growing cells, CFE, highlighting the particularities of specific strains. Juices added with CFE presented the highest amount of esters. The strains showing growth phenotype cause an increase of phenyllactic acids. The highest concentration of volatile compounds, particularly of alcohols, terpenes and norisoprenoids (responsible for typical elderberry notes) was observed in samples with strains showing zero-growth. Moreover, a significant increase in anthocyanin content was observed in these samples, suggesting the possible use of Lactobacillus for increasing specific molecules, even for non-multiplying bacterial cell. Considering that this is the first study concerning the use of non-growing cells in fruit juice, the potential of strains is still to be explored and it may have a significant technological application in the development of a microbial collection useful for fruit juice industry.
Collapse
Affiliation(s)
- Annalisa Ricci
- Department of Food and Drugs, University of Parma, Parma, Italy
| | - Alessia Levante
- Department of Food and Drugs, University of Parma, Parma, Italy
| | - Martina Cirlini
- Department of Food and Drugs, University of Parma, Parma, Italy
| | - Luca Calani
- Department of Food and Drugs, University of Parma, Parma, Italy
| | | | - Daniele Del Rio
- Department of Veterinary Science, University of Parma, Parma, Italy
| | | | - Erasmo Neviani
- Department of Food and Drugs, University of Parma, Parma, Italy
| | - Camilla Lazzi
- Department of Food and Drugs, University of Parma, Parma, Italy
| |
Collapse
|
25
|
Li X, Ren JN, Fan G, Pan SY. Changes of aroma compounds and qualities of freshly-squeezed orange juice during storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4530-4543. [PMID: 30333650 PMCID: PMC6170366 DOI: 10.1007/s13197-018-3389-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/07/2018] [Accepted: 08/13/2018] [Indexed: 10/28/2022]
Abstract
This study focused on the changes of physicochemical and microbiological properties and aroma compounds of freshly-squeezed orange juice during storage at different temperatures. Aroma compounds were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the total aerobic plate counts of orange juice stored at room temperature and 37 °C was far more than 4 °C. Totally 33 aroma compounds were determined in these orange juices. Significant differences on the aroma compounds in orange juices stored at different temperatures were observed in the present study. Most of the terpenes decreased at 4 °C after 15 days' storage, while 10 and 8 terpenes increased during storage at room temperature and 37 °C. α-Terpineol and p-vinylguaiacol were the only off-flavor compounds found in juice stored at 4 °C and room temperature at late storage respectively. While terpinen-4-ol, 4-ethylguaiacol and p-vinylguaiacol were found in juice stored at 37 °C at late storage. α-Terpineol was the only off-flavor compound found in orange juice stored at 4 °C.
Collapse
Affiliation(s)
- Xiao Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China
| | - Jing-Nan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China
| | - Si-Yi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China
| |
Collapse
|
26
|
Rapinel V, Santerre C, Hanaei F, Belay J, Vallet N, Rakotomanomana N, Vallageas A, Chemat F. Potentialities of using liquefied gases as alternative solvents to substitute hexane for the extraction of aromas from fresh and dry natural products. CR CHIM 2018. [DOI: 10.1016/j.crci.2018.04.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
|
27
|
Asikin Y, Kawahira S, Goki M, Hirose N, Kyoda S, Wada K. Extended aroma extract dilution analysis profile of Shiikuwasha ( Citrus depressa Hayata) pulp essential oil. J Food Drug Anal 2018; 26:268-276. [PMID: 29389564 PMCID: PMC9332631 DOI: 10.1016/j.jfda.2017.04.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2017] [Revised: 03/31/2017] [Accepted: 04/08/2017] [Indexed: 11/25/2022] Open
Abstract
Shiikuwasha pulp is an important raw material for producing citrus essential oils. The volatile aroma composition of pulp essential oil was evaluated using gas chromatography (GC) methods, and its aroma profile was assessed using GC-olfactometry with an extended aroma extract dilution analysis (AEDA) technique in regard to alterations of odor strength and sensorial perception throughout serial dilution steps. The essential oil comprised a mixture of 55 aroma compounds, including monoterpene hydrocarbon, sesquiterpene hydrocarbon, alcohol, aldehyde, ester, and oxide compounds. The predominant compounds were limonene [57.36% (4462.80 mg/100 g of pulp)] and γ-terpinene [25.14% (1956.21 mg/100 g of pulp)]. However, linalool was identified as one of the key aroma components providing the highest flavor dilution factor in AEDA, whilst three sesquiterpene hydrocarbons (δ-elemene, germacrene B, and bicyclosesquiphellandrene) and two esters (heptyl acetate and decyl acetate) had superior relative flavor activities. The extended AEDA profile identified variations in assessed odor perceptions, intensity, and duration of aroma components over dilution, whereas the 12 most odor-active compounds showed comparable odor strengths.
Collapse
|
28
|
Ricci A, Cirlini M, Levante A, Dall'Asta C, Galaverna G, Lazzi C. Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains. Food Res Int 2017; 105:412-422. [PMID: 29433231 DOI: 10.1016/j.foodres.2017.11.042] [Citation(s) in RCA: 94] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2017] [Revised: 11/15/2017] [Accepted: 11/19/2017] [Indexed: 01/08/2023]
Abstract
In this study we explored, for the first time, the lactic acid fermentation of elderberry juice (EJ). A total of 15 strains isolated from dairy and plant matrices, belonging to L. plantarum, L. rhamnosus and L. casei, were used for fermentations. The volatile profile of started and unstarted EJ was characterized by HS-SPME/GC-MS technique after 48h of fermentation and 12days of storage at 4°C. All L. plantarum and L. rhamnosus strains exhibited a good capacity of growth while not all L. casei strains showed the same ability. The aromatic profile of fermented juices was characterized by the presence of 82 volatile compounds pertaining to different classes: alcohols, terpenes and norisoprenoids, organic acids, ketones and esters. Elderberry juice fermented with L. plantarum strains showed an increase of total volatile compounds after 48h while the juices fermented with L. rhamnosus and L. casei exhibited a larger increase after the storage. The highest concentration of total volatile compounds were observed in EJ fermented with L. plantarum 285 isolated from dairy product. Ketones increased in all fermented juices both after fermentation and storage and the most concentrated were acetoin and diacetyl. The organic acids were also affected by lactic acid fermentation and the most abundant acids detected in fermented juices were acetic acid and isovaleric acid. Hexanol, 3-hexen-1-ol (Z) and 2-hexen-1-ol (E) were positively influenced during dairy lactic acid bacteria strains fermentation. The most represented esters were ethyl acetate, methyl isovalerate, isoamyl isovalerate and methyl salicylate, all correlated with fruit notes. Among terpenes and norisoprenoids, β-damascenone resulted the main representative with its typical note of elderberry. Furthermore, coupling obtained data with multivariate statistical analyses, as Principal Component Analysis (PCA) and Classification Trees (CT), it was possible to relate the characteristic volatile profile of samples with the different species and strains applied in this study.
Collapse
Affiliation(s)
- Annalisa Ricci
- Department of Food and Drug, University of Parma, 43124 Parma, Italy
| | - Martina Cirlini
- Department of Food and Drug, University of Parma, 43124 Parma, Italy.
| | - Alessia Levante
- Department of Food and Drug, University of Parma, 43124 Parma, Italy
| | - Chiara Dall'Asta
- Department of Food and Drug, University of Parma, 43124 Parma, Italy
| | - Gianni Galaverna
- Department of Food and Drug, University of Parma, 43124 Parma, Italy
| | - Camilla Lazzi
- Department of Food and Drug, University of Parma, 43124 Parma, Italy.
| |
Collapse
|
29
|
Cortés-Camargo S, Cruz-Olivares J, Barragán-Huerta BE, Dublán-García O, Román-Guerrero A, Pérez-Alonso C. Microencapsulation by spray drying of lemon essential oil: Evaluation of mixtures of mesquite gum–nopal mucilage as new wall materials. J Microencapsul 2017; 34:395-407. [DOI: 10.1080/02652048.2017.1338772] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | | | - Blanca E. Barragán-Huerta
- Departamento de Ingeniería en Sistemas Ambientales, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, México
| | | | - Angélica Román-Guerrero
- Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Ciudad de México, México
| | - César Pérez-Alonso
- Facultad de Química, Universidad Autónoma del Estado de México, Toluca, México
| |
Collapse
|
30
|
Phytochemical Profiling of Flavonoids, Phenolic Acids, Terpenoids, and Volatile Fraction of a Rosemary (Rosmarinus officinalis L.) Extract. Molecules 2016; 21:molecules21111576. [PMID: 27869784 PMCID: PMC6273513 DOI: 10.3390/molecules21111576] [Citation(s) in RCA: 111] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2016] [Revised: 11/11/2016] [Accepted: 11/17/2016] [Indexed: 11/16/2022] Open
Abstract
This paper presents a comprehensive analysis of the phytochemical profile of a proprietary rosemary (Rosmarinus officinalis L.) extract rich in carnosic acid. A characterization of the (poly)phenolic and volatile fractions of the extract was carried out using mass spectrometric techniques. The (poly)phenolic composition was assessed by ultra-high performance liquid chromatography-electrospray ionization-mass spectrometry (UHPLC-ESI-MSn) and a total of 57 compounds were tentatively identified and quantified, 14 of these being detected in rosemary extract for the first time. The rosemary extract contained 24 flavonoids (mainly flavones, although flavonols and flavanones were also detected), 5 phenolic acids, 24 diterpenoids (carnosic acid, carnosol, and rosmanol derivatives), 1 triterpenoid (betulinic acid), and 3 lignans (medioresinol derivatives). Carnosic acid was the predominant phenolic compound. The volatile profile of the rosemary extract was evaluated by head space solid-phase microextraction (HS-SPME) linked to gas chromatography-mass spectrometry (GC-MS). Sixty-three volatile molecules (mainly terpenes, alcohols, esters, aldehydes, and ketones) were identified. This characterization extends the current knowledge on the phytochemistry of Rosmarinus officinalis and is, to our knowledge, the broadest profiling of its secondary metabolites to date. It can assist in the authentication of rosemary extracts or rosemary-containing products or in testing its bioactivity. Moreover, this methodological approach could be applied to the study of other plant-based food ingredients.
Collapse
|
31
|
Sanchez LM, Thomas HJ, Climent MJ, Romanelli GP, Iborra S. Heteropolycompounds as catalysts for biomass product transformations. CATALYSIS REVIEWS-SCIENCE AND ENGINEERING 2016. [DOI: 10.1080/01614940.2016.1248721] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
32
|
Xiao Z, Ma S, Niu Y, Chen F, Yu D. Characterization of odour-active compounds of sweet orange essential oils of different regions by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes. FLAVOUR FRAG J 2015. [DOI: 10.1002/ffj.3268] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Zuobing Xiao
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai 201418 China
- Shanghai Research Institute of Fragrance and Flavor Industry; Shanghai 200232 China
| | - Shengtao Ma
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai 201418 China
| | - Yunwei Niu
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai 201418 China
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences; Clemson University; SC 29634 USA
| | - Dan Yu
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai 201418 China
| |
Collapse
|
33
|
Antibacterial activity of pectic-based edible films incorporated with Mexican lime essential oil. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.10.044] [Citation(s) in RCA: 64] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
34
|
Hausch BJ, Lorjaroenphon Y, Cadwallader KR. Flavor chemistry of lemon-lime carbonated beverages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:112-119. [PMID: 25494537 DOI: 10.1021/jf504852z] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The most potent aroma-active components of Sprite (SP), Sierra Mist (SM), and 7UP (7UP) were identified. Aroma extracts were prepared by liquid–liquid continuous extraction/solvent-assisted flavor evaporation (LLCE/SAFE). Twenty-eight compounds were detected by gas chromatography–olfactometry (GC-O) with linalool (floral, lavender), octanal (pungent orange), and 2,3-dehydro-1,8-cineole (minty) determined to be predominant aroma compounds based on their high flavor dilution (FD) factors by aroma extract dilution analysis (AEDA). The data indicate that lemon-lime flavor is composed of a small number of compounds (22 at the most in SM), and only a subset of these may be important because many compounds were detected only at low FD factors. Predominant aroma compounds (23) were quantified using static headspace solid phase microextraction (SPME) combined with stable isotope dilution assays (SIDA). In contrast to FD factors, the calculated odor-activity values (OAVs) indicate that octanal and limonene make the greatest contribution to the overall aroma of lemon-lime carbonated beverages, followed by nonanal, decanal, linalool, 1,8-cineole, and geranyl acetate. The results demonstrate that lemon-lime carbonated beverages share many of the same compounds but the relative abundance of these compounds varies by brand.
Collapse
|
35
|
Sun H, Ni H, Yang Y, Wu L, Cai HN, Xiao AF, Chen F. Investigation of sunlight-induced deterioration of aroma of pummelo (Citrus maxima) essential oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11818-30. [PMID: 25438994 DOI: 10.1021/jf504294g] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Deterioration of aromas of pummelo essential oil (EO) induced by sunlight was compared to those induced by heat and oxygen exposure using the techniques of sensory evaluation and GC-MS analysis. The sunlight-exposed EO was found to possess an oily off-flavor odor, which was significantly different from its counterparts induced by oxygen and heat. The strong oily note of the sunlight-exposed EO was attributed to the existence of linalool oxides and limonene oxides, as well as the lack of neral and geranial, for which UV sunlight was revealed to be the critical contributor causing the chemical reactions for the aroma changes. The results demonstrated that UV sunlight could significantly affect the aroma of the pummelo EO, providing valuable information that will benefit the production and storage of EO-based aromatic products.
Collapse
Affiliation(s)
- Hao Sun
- College of Bioengineering, Jimei University , Xiamen, Fujian Province 361021, People's Republic of China
| | | | | | | | | | | | | |
Collapse
|
36
|
Sun H, Ni H, Yang Y, Chen F, Cai H, Xiao A. Sensory evaluation and gas chromatography-mass spectrometry (GC-MS) analysis of the volatile extracts of pummelo (Citrus maxima) peel. FLAVOUR FRAG J 2014. [DOI: 10.1002/ffj.3206] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Hao Sun
- College of Food Science and Bioengineering; Jimei University; Fujian Province 361021 China
| | - Hui Ni
- College of Food Science and Bioengineering; Jimei University; Fujian Province 361021 China
- Department of Food, Nutrition and Packaging Sciences; Clemson University; Clemson SC 29634 USA
| | - Yuanfan Yang
- College of Food Science and Bioengineering; Jimei University; Fujian Province 361021 China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology; Xiamen, Fujian Province 361021 China
| | - Feng Chen
- College of Food Science and Bioengineering; Jimei University; Fujian Province 361021 China
- Department of Food, Nutrition and Packaging Sciences; Clemson University; Clemson SC 29634 USA
| | - Huinong Cai
- College of Food Science and Bioengineering; Jimei University; Fujian Province 361021 China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology; Xiamen, Fujian Province 361021 China
| | - Anfeng Xiao
- College of Food Science and Bioengineering; Jimei University; Fujian Province 361021 China
- Research Center of Food Biotechnology of Xiamen City; Xiamen, Fujian Province 361021 China
| |
Collapse
|
37
|
Kirsch F, Buettner A. Odor qualities and thresholds of physiological metabolites of 1,8-cineole as an example for structure-activity relationships considering chirality aspects. Chem Biodivers 2014; 10:1683-95. [PMID: 24078601 DOI: 10.1002/cbdv.201300097] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2013] [Indexed: 12/16/2022]
Abstract
The present study aimed at analyzing the odor properties of a group of physiological human metabolites of the odorant 1,8-cineole: 2,3-dehydro-, α2,3-epoxy-, α/β2-hydroxy-, α3-hydroxy-, 4-hydroxy-, 7-hydroxy-, 9-hydroxy-, 2-oxo-, and 3-oxo-1,8-cineole. These metabolites constitute a group of structurally closely related molecules, which differ mainly in nature and position of O-containing functional groups. They thus offer the possibility to correlate odor properties with molecular structure, i.e., to establish structure-odor relationships of compounds that are biologically generated from a potent odorant as parent substance. Generally, the metabolites preserved the eucalyptus-like odor quality of 1,8-cineole but showed additional odor notes such as sweet, citrus-like, plastic-like, earthy, musty, and faecal, which made them distinguishable. The individual enantiomers of chiral molecules also exhibited different odors. With the exception of 2,3-dehydro-1,8-cineole, all metabolites showed a highly decreased odor threshold in comparison to 1,8-cineole. The determination of odor qualities and odor thresholds was accomplished by gas chromatography/olfactometry (GC/O) on achiral and chiral GC capillaries. The results were correlated with common theories on structure-odor relationships.
Collapse
Affiliation(s)
- Frauke Kirsch
- Department of Chemistry and Pharmacy, Food Chemistry, Emil Fischer Center, University of Erlangen-Nuremberg, Henkestr. 9, D-91052 Erlangen, (phone: +49-9131-8522739)
| | | |
Collapse
|
38
|
Gfeller A, Laloux M, Barsics F, Kati DE, Haubruge E, du Jardin P, Verheggen FJ, Lognay G, Wathelet JP, Fauconnier ML. Characterization of volatile organic compounds emitted by barley (Hordeum vulgare L.) roots and their attractiveness to wireworms. J Chem Ecol 2013; 39:1129-39. [PMID: 23793896 DOI: 10.1007/s10886-013-0302-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2012] [Revised: 03/28/2013] [Accepted: 05/05/2013] [Indexed: 11/28/2022]
Abstract
Root volatile organic compounds (VOCs), their chemistry and ecological functions have garnered less attention than aboveground emitted plant VOCs. We report here on the identification of VOCs emitted by barley roots (Hordeum vulgare L.). Twenty nine VOCs were identified from isolated 21-d-old roots. The detection was dependent on the medium used for root cultivation. We identified 24 VOCs from 7-d-old roots when plants were cultivated on sterile Hoagland gelified medium, 33 when grown on sterile vermiculite, and 34 on non-sterile vermiculite. The major VOCs were fatty acid derived compounds, including hexanal, methyl hexanoate, (E)-hex-2-enal, 2-pentylfuran, pentan-1-ol, (Z)-2-(pentenyl)-furan, (Z)-pent-2-en-1-ol, hexan-1-ol, (Z)-hex-3-en-1-ol, (E)-hex-2-en-1-ol, oct-1-en-3-ol, 2-ethylhexan-1-ol (likely a contaminant), (E)-non-2-enal, octan-1-ol, (2E,6Z)-nona-2,6-dienal, methyl (E)-non-2-enoate, nonan-1-ol, (Z)-non-3-en-1-ol, (E)-non-2-en-1-ol, nona-3,6-dien-1-ol, and nona-2,6-dien-1-ol. In an olfactometer assay, wireworms (larvae of Agriotes sordidus Illiger, Coleoptera: Elateridae) were attracted to cues emanating from barley seedlings. We discuss the role of individual root volatiles or a blend of the root volatiles detected here and their interaction with CO2 for wireworm attraction.
Collapse
Affiliation(s)
- Aurélie Gfeller
- Plant Biology Unit, Gembloux Agro-Bio Tech University of Liège, Gembloux, Belgium
| | | | | | | | | | | | | | | | | | | |
Collapse
|
39
|
Loizzo MR, Tundis R, Bonesi M, Menichini F, De Luca D, Colica C, Menichini F. Evaluation of Citrus aurantifolia peel and leaves extracts for their chemical composition, antioxidant and anti-cholinesterase activities. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:2960-2967. [PMID: 22589172 DOI: 10.1002/jsfa.5708] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2011] [Revised: 02/28/2012] [Accepted: 03/20/2012] [Indexed: 05/31/2023]
Abstract
BACKGROUND The replacement of synthetic antioxidants by safe natural antioxidants fosters research on the screening of vegetables and food as sources of new antioxidants. Moreover, oxidative degeneration of cells is associated with neurodegenerative diseases such as Alzheimer's disease. On the basis of these considerations this work aimed to investigate the antioxidant properties [by using the diphenyl picryl hydrazyl, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and ferric reducing ability of plasma assays, and the β-carotene bleaching test] and the anti-cholinesterase activity of Citrus aurantifolia peel and leaves from different areas of growth. RESULTS Methanol extracts of the peel and leaves demonstrated the strongest radical scavenging activity. A similar trend was observed with the reducing ability, with values from 112.1 to 146.0 µmol L(-1) Fe(II) g(-1). The relationship between phenol and flavonoid contents and antioxidant activity was statistically investigated. Based on analysis by high-performance liquid chromatography, the most abundant flavonoids found in C. aurantifolia extracts were apigenin, rutin, quercetin, kaempferol and nobiletin. n-Hexane fractions of both peel and leaves showed a good acetylcholinesterase inhibitory activity with IC(50) values in the range 91.4-107.4 µg mL(-1). Gas chromatography-mass spectrometry analysis revealed the presence of monoterpenes and sesquiterpenes as most common components. CONCLUSION The findings of this study suggest a potential use of C. aurantifolia peel and leaves for supplements for human health.
Collapse
Affiliation(s)
- Monica Rosa Loizzo
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Nutrition and Health Sciences, University of Calabria, I-87036 Rende (CS), Italy
| | | | | | | | | | | | | |
Collapse
|
40
|
Sandoval-Montemayor NE, García A, Elizondo-Treviño E, Garza-González E, Alvarez L, del Rayo Camacho-Corona M. Chemical composition of hexane extract of Citrus aurantifolia and anti-Mycobacterium tuberculosis activity of some of its constituents. Molecules 2012; 17:11173-84. [PMID: 22992784 PMCID: PMC6268961 DOI: 10.3390/molecules170911173] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2012] [Revised: 09/12/2012] [Accepted: 09/12/2012] [Indexed: 11/16/2022] Open
Abstract
The main aim of this study was to isolate and characterize the active compounds from the hexane extract of the fruit peels of Citrus aurantiifolia, which showed activity against one sensitive and three monoresistant (isoniazid, streptomycin or ethambutol) strains of Mycobacterium tuberculosis H37Rv. The active extract was fractionated by column chromatography, yielding the following major compounds: 5-geranyloxypsoralen (1); 5-geranyloxy-7-methoxycoumarin (2); 5,7-dimethoxycoumarin (3); 5-methoxypsoralen (4); and 5,8-dimethoxypsoralen (5). The structures of these compounds were elucidated by 1D and 2D NMR spectroscopy. In addition, GC-MS analysis of the hexane extract allowed the identification of 44 volatile compounds, being 5,7-dimethoxycoumarin (15.79%), 3-methyl-1,2-cyclopentanedione (8.27%), 1-methoxy-ciclohexene (8.0%), corylone (6.93%), palmitic acid (6.89%), 5,8-dimethoxypsoralen (6.08%), a-terpineol (5.97%), and umbelliferone (4.36%), the major constituents. Four isolated coumarins and 16 commercial compounds identified by GC-MS were tested against M. tuberculosis H37Rv and three multidrug-resistant M. tuberculosis strains using the Microplate Alamar Blue Assay. The constituents that showed activity against all strains were 5 (MICs = 25-50 mg/mL), 1 (MICs = 50-100 mg/mL), palmitic acid (MICs = 25-50 mg/mL), linoleic acid (MICs = 50-100 mg/mL), oleic acid (MICs = 100 mg/mL), 4-hexen-3-one (MICs = 50-100 mg/mL), and citral (MICs = 50-100 mg/mL). Compound 5 and palmitic acid were the most active ones. The antimycobacterial activity of the hexane extract of C. aurantifolia could be attributed to these compounds.
Collapse
Affiliation(s)
- Nallely E. Sandoval-Montemayor
- Facultad de Ciencias Químicas, Universidad Autónoma de Nuevo León, Av. Universidad S/N, Ciudad Universitaria, San Nicolás de los Garza CP 66451, Nuevo León, Mexico
| | - Abraham García
- Facultad de Ciencias Químicas, Universidad Autónoma de Nuevo León, Av. Universidad S/N, Ciudad Universitaria, San Nicolás de los Garza CP 66451, Nuevo León, Mexico
| | - Elizabeth Elizondo-Treviño
- Facultad de Ciencias Químicas, Universidad Autónoma de Nuevo León, Av. Universidad S/N, Ciudad Universitaria, San Nicolás de los Garza CP 66451, Nuevo León, Mexico
| | - Elvira Garza-González
- Facultad de Medicina, Universidad Autónoma de Nuevo León, Madero y Aguirre Pequeño, Mitras Centro, Monterrey CP 64460, Nuevo León, Mexico
| | - Laura Alvarez
- Centro de Investigaciones Químicas, Universidad Autónoma del Estado de Morelos, Av. Universidad 1001, Chamilpa, Cuernavaca CP 62209, Morelos, Mexico
| | - María del Rayo Camacho-Corona
- Facultad de Ciencias Químicas, Universidad Autónoma de Nuevo León, Av. Universidad S/N, Ciudad Universitaria, San Nicolás de los Garza CP 66451, Nuevo León, Mexico
| |
Collapse
|
41
|
Tan WN, Wong KC, Khairuddean M, Eldeen IM, Asmawi MZ, Sulaiman B. Volatile constituents of the fruit ofGarcinia atroviridisand their antibacterial and anti-inflammatory activities. FLAVOUR FRAG J 2012. [DOI: 10.1002/ffj.3118] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Wen-Nee Tan
- School of Chemical Sciences; Universiti Sains Malaysia; 11800; Penang; Malaysia
| | - Keng-Chong Wong
- School of Chemical Sciences; Universiti Sains Malaysia; 11800; Penang; Malaysia
| | - Melati Khairuddean
- School of Chemical Sciences; Universiti Sains Malaysia; 11800; Penang; Malaysia
| | | | - Mohd. Zaini Asmawi
- School of Pharmaceutical Sciences; Universiti Sains Malaysia; 11800; Penang; Malaysia
| | - Baharuddin Sulaiman
- School of Biological Sciences; Universiti Sains Malaysia; 11800; Penang; Malaysia
| |
Collapse
|
42
|
Chromatographic fingerprint analysis of secondary metabolites in citrus fruits peels using gas chromatography–mass spectrometry combined with advanced chemometric methods. J Chromatogr A 2012; 1251:176-187. [DOI: 10.1016/j.chroma.2012.06.011] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2012] [Revised: 05/30/2012] [Accepted: 06/03/2012] [Indexed: 11/24/2022]
|
43
|
Meier L, Berchtold C, Schmid S, Zenobi R. Sensitive detection of drug vapors using an ion funnel interface for secondary electrospray ionization mass spectrometry. JOURNAL OF MASS SPECTROMETRY : JMS 2012; 47:555-559. [PMID: 22549989 DOI: 10.1002/jms.2982] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
In this study, we use an ion funnel (IF) at ambient pressure to enhance the sensitivity of secondary electrospray ionization (SESI). Atenolol, salbutamol and cocaine as test compounds are delivered to the SESI interface in the gas phase and are charged with three nano electrosprays. In our experiments, we show that the compounds can be detected at concentrations in the low pptv range, which is an increase of two orders of magnitude compared with the results without the IF. With a standard SESI interface, the compounds could not be detected at all. With the use of the SESI IF interface for the headspace analysis of bananas and limes, we can detect many more compounds and at higher intensities than with a standard SESI interface.
Collapse
Affiliation(s)
- Lukas Meier
- Department of Chemistry and Applied Biosciences, ETH Zurich, Zurich, Switzerland
| | | | | | | |
Collapse
|
44
|
Özek G, Ishmuratova M, Tabanca N, Radwan MM, Göger F, Özek T, Wedge DE, Becnel JJ, Cutler SJ, Can Başer KH. One-step multiple component isolation from the oil of Crinitaria tatarica (Less.) Sojak by preparative capillary gas chromatography with characterization by spectroscopic and spectrometric techniques and evaluation of biological activity. J Sep Sci 2012; 35:650-60. [PMID: 22331842 DOI: 10.1002/jssc.201100950] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2011] [Revised: 12/10/2011] [Accepted: 12/11/2011] [Indexed: 11/07/2022]
Abstract
Gas chromatographic analysis revealed that the oil of Crinitaria tatarica was rich in sabinene (32.1%), β-pinene (8.8%), and two unknown (M+200) compounds (I) and (II) (21.4% and 3.4%). One-step multiple fractionation of the oil and separation of two unknown constituents were performed using preparative capillary gas chromatography connected to preparative fraction collector system. This combination allowed separation and recover of sufficient quantities of two unknown compounds with high purity from complex oil matrix. Separation conditions (column temperature, cooling temperature, flow rate, injection volume, cut time) were optimized to achieve the best isolation and successful collection. The target compounds were separated from the oil using a HP Innowax (Walt & Jennings Scientific, Wilmington, DE, USA) preparative capillary column in rapid one-step manner with 95.0% purity. Trapping of the isolated compounds in collector system was facilitated by cooling with liquid nitrogen. Structure determination was accomplished by spectral analysis including ultraviolet, nuclear magnetic rezonance, and high-resolution electrospray ionization mass spectrometry. Z- (I) and E-artemidin (II) were isolated for the first time from this species. Crinitaria tatarica oil and Z- (I) and E-artemidin (II) were evaluated for biological activity.
Collapse
Affiliation(s)
- Gulmira Özek
- Department of Pharmacognosy, Faculty of Pharmacy, Anadolu University, Eskişehir, Turkey.
| | | | | | | | | | | | | | | | | | | |
Collapse
|
45
|
Deterre S, Rega B, Delarue J, Decloux M, Lebrun M, Giampaoli P. Identification of key aroma compounds from bitter orange (Citrus aurantium L.) products: essential oil and macerate-distillate extract. FLAVOUR FRAG J 2011. [DOI: 10.1002/ffj.2087] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Sophie Deterre
- AgroParisTech, INRA and Cnam; UMR1145 Ingénierie Procédés Aliments; 1 av. des Olympiades; F-91300; Massy; France
| | - Barbara Rega
- AgroParisTech, INRA and Cnam; UMR1145 Ingénierie Procédés Aliments; 1 av. des Olympiades; F-91300; Massy; France
| | - Julien Delarue
- AgroParisTech, INRA and Cnam; UMR1145 Ingénierie Procédés Aliments; 1 av. des Olympiades; F-91300; Massy; France
| | - Martine Decloux
- AgroParisTech, INRA and Cnam; UMR1145 Ingénierie Procédés Aliments; 1 av. des Olympiades; F-91300; Massy; France
| | - Marc Lebrun
- CIRAD/PERSYST UMR ‘QualiSud’; Food Processing Research Unit TA B-95/16, 73; Rue J.-F. Breton; 34398; Montpellier Cedex 5; France
| | - Pierre Giampaoli
- AgroParisTech, INRA and Cnam; UMR1145 Ingénierie Procédés Aliments; 1 av. des Olympiades; F-91300; Massy; France
| |
Collapse
|
46
|
|
47
|
|
48
|
Asnaashari S, Delazar A, Habibi B, Vasfi R, Nahar L, Hamedeyazdan S, Sarker SD. Essential Oil from Citrus aurantifolia prevents ketotifen-induced weight-gain in mice. Phytother Res 2010; 24:1893-7. [DOI: 10.1002/ptr.3227] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
|
49
|
Morais VM, Sousa CC, Matos MAR. Experimental and computational study of the energetics of methoxycoumarins. ACTA ACUST UNITED AC 2010. [DOI: 10.1016/j.theochem.2009.11.036] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
50
|
Sonboli A, Mojarrad M, Gholipour A, Ebrahimi SN, Arman M. Biological Activity and Composition of the Essential Oil of Dracocephalum Moldavica L. Grown in Iran. Nat Prod Commun 2008. [DOI: 10.1177/1934578x0800300930] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
The biological activity and composition of the essential oil of the aerial flowering parts of D. moldavica have been investigated. The oil analysis was performed by GC and GC-MS. Thirteen compounds were identified, representing 99.8% of the oil. Oxygenated monoterpenes (96.3%) were found to be the principal group of compounds, of which neral, geranial, geranyl acetate and geraniol with 32.1, 21.6, 19.9 and 17.6% of the total oil were the main constituents, respectively. The in vitro antimicrobial activity of the essential oil and its main components, citral, geraniol and geranyl acetate, showed that all of the tested microorganisms were highly inhibited by the essential oil with inhibition zones ranged from 15 – 41 mm for bacteria and 29 – 30 mm for fungi. The most sensitive microorganisms were Bacillus subtilis, Staphylococcus aureus and S. epidermidis with the lowest MIC values of 0.9 mg/mL. Considering sensitivity screening, it is conceivable that the activity of the oil from D. moldavica could be attributed mainly to the presence of citral.
Collapse
Affiliation(s)
- Ali Sonboli
- Department of Biology, Medicinal Plants and Drugs Res. Inst., Shahid Beheshti University, G.C., Evin, Tehran, Iran
| | - Mehran Mojarrad
- Department of Biology, Payame Noor University, Naqadeh, Iran
| | | | - Samad Nejad Ebrahimi
- Department of Phytochemistry, Medicinal Plants and Drugs Res. Inst., Shahid Beheshti University, G.C., Tehran, Iran
| | - Mitra Arman
- Department of Biology, Payame Noor University, Bandar Abbas, Iran
| |
Collapse
|