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de Freitas AS, Magalhães HCR, Alves Filho EG, Garruti DDS. Chemometric analysis of the volatile profile in peduncles of cashew clones and its correlation with sensory attributes. J Food Sci 2021; 86:5120-5136. [PMID: 34778966 DOI: 10.1111/1750-3841.15957] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2021] [Revised: 09/17/2021] [Accepted: 10/05/2021] [Indexed: 11/30/2022]
Abstract
Cashew apple, the hypertrophied peduncle of cashew nut, is a functional food with a high antioxidant activity and with good characteristics for juice industrialization and fresh consumption such as fleshy pulp, soft peel, without seeds, and exotic flavor. However, it is still poorly used or totally wasted. For this reason, the quality of cashew apples has received more attention from the Brazilian breeding program to maximize their uses. In this study, the volatile compound profiles of peduncles of seven cashew clones and their relation to the aroma and flavor differences were investigated. Nine trained panelists evaluated the cashew apples by descriptive analysis. After the standardization of headspace solid-phase microextraction (HS-SPME) extraction and chromatographic conditions, the volatile organic compounds were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 48 compounds were identified with esters being the major chemical class, both in number of compounds and chromatographic peak area. The targeted and untargeted principal component analysis (PCA) analyses showed complementary and corroborative results from the cashew apple volatile composition based on genotype. The partial least squares (PLS) modeling revealed the high correlation of the unpleasant sensory attributes with the PRO805 and CAPI17 clones; sweet taste and sweet odor with the CCP76 clone; and cashew aroma/cashew flavor with the EMBRAPA51, HAC276, PRO555, and SLC12.20 clones. The correlation between the most relevant volatile organic compounds (VOC) for cashew apples and the sensory descriptors showed that the compounds methyl butanoate, methyl 3-methylbutanoate, ethyl 2-methylbutanoate, methyl 2-butenoate, methyl 3-methylpentanoate, 3-carene, methyl (E)-2-methyl-2-butenoate, ethyl 4-methylpentanoate, 2-hexenal, butyl 3-methylbutanoate, butyl pentanoate, and 3-methyl butanoic acid were important to explain differences in the characteristic fruit aroma and flavor of cashew apples among the studied clones. PRACTICAL APPLICATION: Cashew crops have been developed by using improved clones with increased nut productivity and resistance to diseases. The Brazilian genetic improvement program is also seeking to improve the quality of peduncles to maximize their use and prevent their destination as agricultural waste. In this study, the volatile profile of peduncles of seven cashew clones was determined and its correlation with the differences in their aroma and flavor attributes established. The results will provide important information about the potential of the new materials for fresh consumption and for the manufacturing of cashew juices, in addition to be used by breeders interested in improving the aroma of the fruit.
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Affiliation(s)
- Ailane S de Freitas
- Post Graduate Program in Nature Sciences, State University of Ceará, Fortaleza, Ceará, Brazil
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de Alvarenga JFR, Genaro B, Costa BL, Purgatto E, Manach C, Fiamoncini J. Monoterpenes: current knowledge on food source, metabolism, and health effects. Crit Rev Food Sci Nutr 2021; 63:1352-1389. [PMID: 34387521 DOI: 10.1080/10408398.2021.1963945] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Monoterpenes, volatile metabolites produced by plants, are involved in the taste and aroma perception of fruits and vegetables and have been used for centuries in gastronomy, as food preservatives and for therapeutic purposes. Biological activities such as antimicrobial, analgesic and anti-inflammatory are well-established for some of these molecules. More recently, the ability of monoterpenes to regulate energy metabolism, and exert antidiabetic, anti-obesity and gut microbiota modulation activities have been described. Despite their promising health effects, the lack of reliable quantification of monoterpenes in food, hindered the investigation of their role as dietary bioactive compounds in epidemiological studies. Moreover, only few studies have documented the biotransformation of these compounds and identified the monoterpene metabolites with biological activity. This review presents up-to-date knowledge about the occurrence of monoterpenes in food, their bioavailability and potential role in the modulation of intermediate metabolism and inflammation, focusing on novel findings of molecular mechanisms, underlining research gaps and new avenues to be explored.
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Affiliation(s)
- José Fernando Rinaldi de Alvarenga
- Department of Food and Experimental Nutrition. Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil.,Food Research Center (FoRC), University of São Paulo, São Paulo, Brazil
| | - Brunna Genaro
- Department of Food and Experimental Nutrition. Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - Bruna Lamesa Costa
- Department of Food and Experimental Nutrition. Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - Eduardo Purgatto
- Department of Food and Experimental Nutrition. Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil.,Food Research Center (FoRC), University of São Paulo, São Paulo, Brazil
| | - Claudine Manach
- Université Clermont Auvergne, INRAE, UNH, Clermont-Ferrand, France
| | - Jarlei Fiamoncini
- Department of Food and Experimental Nutrition. Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil.,Food Research Center (FoRC), University of São Paulo, São Paulo, Brazil
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Salehi B, Gültekin-Özgüven M, Kırkın C, Özçelik B, Morais-Braga MFB, Carneiro JNP, Bezerra CF, Silva TGD, Coutinho HDM, Amina B, Armstrong L, Selamoglu Z, Sevindik M, Yousaf Z, Sharifi-Rad J, Muddathir AM, Devkota HP, Martorell M, Jugran AK, Martins N, Cho WC. Anacardium Plants: Chemical,Nutritional Composition and Biotechnological Applications. Biomolecules 2019; 9:465. [PMID: 31505888 PMCID: PMC6769990 DOI: 10.3390/biom9090465] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 08/26/2019] [Accepted: 09/05/2019] [Indexed: 12/18/2022] Open
Abstract
Anacardium plants are native to the American tropical regions, and Anacardium occidentale L. (cashew tree) is the most recognized species of the genus. These species contain rich secondary metabolites in their leaf and shoot powder, fruits and other parts that have shown diverse applications. This review describes the habitat and cultivation of Anacardium species, phytochemical and nutritional composition, and their industrial food applications. Besides, we also discuss the secondary metabolites present in Anacardium plants which display great antioxidant and antimicrobial effects. These make the use of Anacardium species in the food industry an interesting approach to the development of green foods.
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Affiliation(s)
- Bahare Salehi
- Student Research Committee, School of Medicine, Bam University of Medical Sciences, Bam 44340847, Iran
| | - Mine Gültekin-Özgüven
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
| | - Celale Kırkın
- Department of Gastronomy and Culinary Arts, School of Applied Sciences, Özyeğin University, Çekmeköy, 34794 Istanbul, Turkey
| | - Beraat Özçelik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
- Bioactive Research & Innovation Food Manufac. Indust. Trade Ltd., Katar Street, Teknokent ARI-3, B110, Sarıyer, 34467, Istanbul, Turkey
| | | | - Joara Nalyda Pereira Carneiro
- Laboratory of Applied Mycology of Cariri, Department of Biological Sciences, Cariri Regional University, Crato, Ceará-Brazil
| | - Camila Fonseca Bezerra
- Laboratory of Planning and Synthesis of Drugs, Department of Antibiotics, Federal University of Pernambuco, Recife, Pernambuco, Brazil
| | - Teresinha Gonçalves da Silva
- Laboratory of Planning and Synthesis of Drugs, Department of Antibiotics, Federal University of Pernambuco, Recife, Pernambuco, Brazil
| | - Henrique Douglas Melo Coutinho
- Laboratory of Microbiology and Molecular Biology, Department of Biological Chemistry, Regional University of Cariri, Crato, Brazil
| | - Benabdallah Amina
- Department of Agronomy, SAPVESA Laboratory, Nature and Life Sciences Faculty, University Chadli BENDJEDID, El-Tarf 36000, Algeria
| | - Lorene Armstrong
- State University of Ponta Grossa, Departament of Pharmaceutical Sciences, Ponta Grossa, Paraná, Brazil
| | - Zeliha Selamoglu
- Department of Medical Biology, Faculty of Medicine, Nigde Ömer Halisdemir University, Campus, Nigde, Turkey
| | - Mustafa Sevindik
- Department of Food Processing, Bahçe Vocational School, Osmaniye Korkut Ata University, 80500 Osmaniye, Turkey
| | - Zubaida Yousaf
- Department of Botany, Lahore College for Women University, Jail Road, Lahore 54000, Pakistan
| | - Javad Sharifi-Rad
- Zabol Medicinal Plants Research Center, Zabol University of Medical Sciences, Zabol 61615-585, Iran.
| | - Ali Mahmoud Muddathir
- Department of Horticulture, Faculty of Agriculture, University of Khartoum, Shambat 13314, Khartoum North, Sudan
| | - Hari Prasad Devkota
- School of Pharmacy, Kumamoto University, 5-1 Oe-honmachi, Chuo-ku, Kumamoto 862-0973, Japan
- Program for Leading Graduate Schools, Health Life Science: Interdisciplinary and Glocal Oriented (HIGO) Program, Kumamoto University, Kumamoto 860-8555, Japan
| | - Miquel Martorell
- Department of Nutrition and Dietetics, Faculty of Pharmacy, University of Concepción, Concepcion, Chile.
- Universidad de Concepción, Unidad de Desarrollo Tecnológico, UDT, Concepcion 4070386, Chile.
| | - Arun Kumar Jugran
- Govind Ballabh Pant National Institute of Himalayan Environment and Sustainable Development, Garhwal Regional Centre, Srinagar-246 174, Uttarakhand, India.
| | - Natália Martins
- Faculty of Medicine, University of Porto, Alameda Prof. Hernâni Monteiro, 4200-319 Porto, Portugal.
- Institute for Research and Innovation in Health (i3S), University of Porto, 4200-135 Porto, Portugal.
| | - William C Cho
- Department of Clinical Oncology, Queen Elizabeth Hospital, Hong Kong SAR, China.
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Costa AC, Garruti DS, Madruga MS. The power of odour volatiles from unifloral melipona honey evaluated by gas chromatography-olfactometry Osme techniques. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4493-4497. [PMID: 30767242 DOI: 10.1002/jsfa.9647] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Revised: 02/08/2019] [Accepted: 02/12/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The quality and power of each odorous volatile present in the headspace of unifloral honey velame branco (Croton heliotropiifolius Kunth) prepared by stingless uruçu (Melipona scutellaris Latrelle) were evaluated using the gas chromatography-olfactometry Osme technique. Five trained panellists evaluated the sensory chromatographic effluent in three replications, and the results were integrated by SCDTI software. RESULTS Of the 42 compounds identified in the chromatogram, 17 odorous stimuli were detected by the sensory panel. Among these compounds, the most odoriferous impacts were pentanoate acetate 'ripe fruit', safranal green, medicinal plant and methyl eugenol 'clove, tea'. The furaneol compounds, hotrienol and benzaldehyde showed aroma notes associated with honey. CONCLUSION These results are important since, in addition to revealing the presence of compounds that are not identified by other analytical methods, they can also assist in the verification of monofloral honeys compliance. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Ana Cv Costa
- Department of Food Engineering, Federal University of Paraiba, Joao Pessoa, Brazil
| | - Deborah S Garruti
- Brazilian Agricultural Research Corporation, Embrapa Tropical Agribusiness (Embrapa Tropical), Fortaleza, Brazil
| | - Marta S Madruga
- Department of Food Engineering, Federal University of Paraiba, Joao Pessoa, Brazil
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Abstract
Passiflora alata Curtis (sweet passion fruit) is a native species grown in South America, especially in Brazil. In addition to being aromatic, its pulp is sweeter and less acidic compared to traditional commercial passion fruits, and this makes it highly appreciated for fresh consumption. Its aroma is also very distinct from other passion fruit species but it has not been characterized so far. In the present study, for the first time, the volatile composition of sweet passion fruit was investigated. Two genotypes (BGM004 and BGM163) were evaluated and two SPME fibers were tested. Forty-five volatile compounds were properly identified and semiquantified. The carboxen-polydimethylsiloxane (CAR/PDMS) fiber presented better performance regarding both number and concentration of compounds. Esters and terpenes were the main volatile classes. Methyl butanoate, methyl (E)-2-butenoate, ethyl butanoate, ethyl (E)-2-butenoate, methyl 2-hexenoate, and ethyl-2-hexenoate were among major compounds. As complementary results, sugar content, titratable acidity, pH, and total soluble solids were evaluated.
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