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Avîrvarei AC, Pop CR, Mudura E, Ranga F, Hegheș SC, Gal E, Zhao H, Fărcaș AC, Chiș MS, Coldea TE. Contribution of Saccharomyces and Non- Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead. Antioxidants (Basel) 2023; 12:1457. [PMID: 37507995 PMCID: PMC10376122 DOI: 10.3390/antiox12071457] [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: 06/17/2023] [Revised: 07/08/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
The resurgence of mead, a honey-based fermented beverage, is attributed to the increasing consumption of fermented foods and beverages, driven by its distinct flavors and perceived health benefits. This study investigates the influence of different yeast strains, namely Saccharomyces cerevisiae var. bayanus, and Torulaspora delbrueckii, on the volatile and phenolic compounds of these beverages. Analytical techniques, including HPLC-DAD and GS/MS, were employed to analyze the chemical composition of the beverages. ANOVA analysis of variance was conducted to assess differences in the volatile and phenolic compounds. The findings reveal that yeast selection significantly impacts the chemical profiles of the beverages. Saccharomyces cerevisiae fermentation preserves rosehip-specific flavonoids and phenolic acids. Sequential fermentation with Torulaspora delbrueckii demonstrated proficiency in generating esters, contributing to fruity and floral aromas in the beverages. This study investigates the importance of yeast selection in shaping the chemical composition of rosehip mead, providing insights into the distinct characteristics conferred by different yeast strains. By optimizing yeast selection and fermentation techniques, the overall quality and diversity of these beverages can be enhanced.
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Affiliation(s)
- Alexandra-Costina Avîrvarei
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Elena Mudura
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Floricuța Ranga
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Simona-Codruța Hegheș
- Department of Drug Analysis, Faculty of Pharmacy, "Iuliu Hatieganu" University of Medicine and Pharmacy 6, Louis Pasteur Cluj-Napoca, 400349 Cluj-Napoca, Romania
| | - Emese Gal
- Faculty of Chemistry and Chemical Engineering, Babeș-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China
| | - Anca Corina Fărcaș
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Maria Simona Chiș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Teodora Emilia Coldea
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
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2
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Păucean A, Kádár CB, Simon E, Vodnar DC, Ranga F, Rusu IE, Vișan VG, Socaci SA, Man S, Chiș MS, Pop A, Tanislav AE, Mureșan V. Freeze-Dried Powder of Fermented Chili Paste-New Approach to Cured Salami Production. Foods 2022; 11:3716. [PMID: 36429308 PMCID: PMC9689597 DOI: 10.3390/foods11223716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 11/07/2022] [Accepted: 11/15/2022] [Indexed: 11/22/2022] Open
Abstract
Fermented chili powders were obtained through the freeze-drying of fermented chili pastes and used as a condiment, acidifier, antioxidant, colorant, and microbial starter carrier in fermented salami production. Fermented chili powders were examined regarding carbohydrates, organic acids, vitamin C, phenolic compounds, carotenoids, and aroma profile. High concentrations of lactic (10.57-12.20%) and acetic acids (3.39-4.10%) were recorded. Vitamin C content was identified in the range of 398-1107 mg/100 g, with maximum values for C. annuum cv. Cayenne chili powder. Phenolic compounds showed values between 302-771 mg/100 g. Total carotenoid content was identified between 544-2462 µg/g, with high concentrations of capsanthin esters. Aroma profile analysis evidenced specific compounds (1-hexanol, 2-hexanol, hexenal, E-2-hexenal) with sensory importance and a more complex spectrum for Capsicum chinense cultivar. Plant-specific lactic acid bacteria showed dominance both in fermented chili paste, chili powder, and salami. Lactic and acetic acids from the fermented chili powder reduced the pH of the filling immediately, having a stabilizing effect on the meat. Nor molds or pathogens were identified in outer limits. Based on these results, fermented chili powders could be used as starter carriers in the production of fermented meat products for exceptional sensory properties and food safety management.
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Affiliation(s)
- Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Csaba Balázs Kádár
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Elemér Simon
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Mănăstur, 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Mănăstur, 400372 Cluj-Napoca, Romania
| | - Floricuța Ranga
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Mănăstur, 400372 Cluj-Napoca, Romania
| | - Iulian Eugen Rusu
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Vasile-Gheorghe Vișan
- Department of Fundamental Sciences, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Sonia-Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Mănăstur, 400372 Cluj-Napoca, Romania
| | - Simona Man
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Maria Simona Chiș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Anamaria Pop
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Anda E. Tanislav
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Vlad Mureșan
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
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3
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Zappi A, Marassi V, Kassouf N, Giordani S, Pasqualucci G, Garbini D, Roda B, Zattoni A, Reschiglian P, Melucci D. A Green Analytical Method Combined with Chemometrics for Traceability of Tomato Sauce Based on Colloidal and Volatile Fingerprinting. Molecules 2022; 27:molecules27175507. [PMID: 36080273 PMCID: PMC9457838 DOI: 10.3390/molecules27175507] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/12/2022] [Accepted: 08/24/2022] [Indexed: 11/16/2022] Open
Abstract
Tomato sauce is a world famous food product. Despite standards regulating the production of tomato derivatives, the market suffers frpm fraud such as product adulteration, origin mislabelling and counterfeiting. Methods suitable to discriminate the geographical origin of food samples and identify counterfeits are required. Chemometric approaches offer valuable information: data on tomato sauce is usually obtained through chromatography (HPLC and GC) coupled to mass spectrometry, which requires chemical pretreatment and the use of organic solvents. In this paper, a faster, cheaper, and greener analytical procedure has been developed for the analysis of volatile organic compounds (VOCs) and the colloidal fraction via multivariate statistical analysis. Tomato sauce VOCs were analysed by GC coupled to flame ionisation (GC-FID) and to ion mobility spectrometry (GC-IMS). Instead of using HPLC, the colloidal fraction was analysed by asymmetric flow field-fractionation (AF4), which was applied to this kind of sample for the first time. The GC and AF4 data showed promising perspectives in food-quality control: the AF4 method yielded comparable or better results than GC-IMS and offered complementary information. The ability to work in saline conditions with easy pretreatment and no chemical waste is a significant advantage compared to environmentally heavy techniques. The method presented here should therefore be taken into consideration when designing chemometric approaches which encompass a large number of samples.
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Affiliation(s)
- Alessandro Zappi
- Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy
| | - Valentina Marassi
- Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy
- byFlow srl, 40129 Bologna, Italy
- Correspondence:
| | - Nicholas Kassouf
- Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy
| | - Stefano Giordani
- Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy
| | - Gaia Pasqualucci
- Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy
| | - Davide Garbini
- COOP ITALIA Soc. Cooperativa, Casalecchio di Reno, 40033 Bologna, Italy
| | - Barbara Roda
- Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy
- byFlow srl, 40129 Bologna, Italy
| | - Andrea Zattoni
- Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy
- byFlow srl, 40129 Bologna, Italy
| | - Pierluigi Reschiglian
- Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy
- byFlow srl, 40129 Bologna, Italy
| | - Dora Melucci
- Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy
- CIRI Agrifood, University of Bologna, 47521 Cesena, Italy
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4
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Fărcaș AC, Socaci SA, Chiș MS, Pop OL, Fogarasi M, Păucean A, Igual M, Michiu D. Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects. PLANTS (BASEL, SWITZERLAND) 2021; 10:2504. [PMID: 34834863 PMCID: PMC8624837 DOI: 10.3390/plants10112504] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 11/16/2021] [Accepted: 11/17/2021] [Indexed: 06/13/2023]
Abstract
Nowadays, the pandemic situation has encouraged the idea of sustainable healthy foods leading to new trends in food consumption. Brewers spent grain (BSG) represents a potential functional food rich in fiber, protein, lipids, mineral and phenols that needs to be further exploited. In this vein, five different BSG types were collected from local breweries and valorized in cookies manufacturing. Thus, proximate composition (protein, minerals, lipids, ash, crude fiber and carbohydrates) was analyzed using AACC (American Association of Cereal Chemists) methods, DPPH (2,2-Diphenyl-1-picrylhydrazyl), and Folin Ciocalteu methods were used to determined antioxidant activity and total phenols, while minerals and aroma volatile compounds were performed using inductively coupled plasma optical emission spectrometry (ICP-OES) and ITEX/GC-MS (in tube extraction gas chromatography-mass spectrometry) respectively. Color and physical characteristics, together with sensorial analysis, were also evaluated. The results highlighted a significant difference between BSG samples, mainly from the total phenols, antioxidant activity and aroma volatile compounds point of view. BSG volatiles compounds from the aldehydes group such as 2-methyl-propanal, 3-methyl-butanal and 2-methyl-butanal were identified also in the final baked goods, leading to a pleasant and appreciated consumers' taste and aroma. Furthermore, cookies sensorial analysis emphasized that the sample manufactured with BSG from light and dark malt mixture was more appreciated by consumers, attaining the highest hedonic scores.
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Affiliation(s)
- Anca Corina Fărcaș
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (S.A.S.); (O.L.P.)
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (S.A.S.); (O.L.P.)
| | - Maria Simona Chiș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (M.F.); (A.P.); (D.M.)
| | - Oana Lelia Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (S.A.S.); (O.L.P.)
| | - Melinda Fogarasi
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (M.F.); (A.P.); (D.M.)
| | - Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (M.F.); (A.P.); (D.M.)
| | - Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain;
| | - Delia Michiu
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (M.F.); (A.P.); (D.M.)
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5
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Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11114791] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p < 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF addition. The nutritional, textural and sensorial results of the present study demonstrated that 25% RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering promising healthy and nutritious alternative to consumers.
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6
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Xie X, Tang T, Wang W, Tang X, Zhang J, Wang Z. Metabolomics clarify the compounds contributing to the quality of apples among different regions in China. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15054] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xinfang Xie
- Key Laboratory of Agro‐products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Tiantian Tang
- Key Laboratory of Agro‐products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Wenjun Wang
- Key Laboratory of Agro‐products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Xuanming Tang
- Key Laboratory of Agro‐products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Jie Zhang
- Key Laboratory of Agro‐products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Zhidong Wang
- Key Laboratory of Agro‐products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
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7
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Wang D, Lu R, Ma Y, Guo S, Zhao X, Liang H. Development of volatile compounds fingerprints by headspace‐gas chromatography‐ion mobility spectrometry in concentrated tomato paste and distillate during evaporation processing. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Dan Wang
- Beijing Vegetable Research Center Beijing Academy of Agriculture and Forestry SciencesNO.50 Zhanghua Road, Haidian District Beijing100097China
| | - Rongrong Lu
- Beijing Vegetable Research Center Beijing Academy of Agriculture and Forestry SciencesNO.50 Zhanghua Road, Haidian District Beijing100097China
| | - Yue Ma
- Beijing Vegetable Research Center Beijing Academy of Agriculture and Forestry SciencesNO.50 Zhanghua Road, Haidian District Beijing100097China
| | - Shuang Guo
- Beijing Vegetable Research Center Beijing Academy of Agriculture and Forestry SciencesNO.50 Zhanghua Road, Haidian District Beijing100097China
| | - Xiaoyan Zhao
- Beijing Vegetable Research Center Beijing Academy of Agriculture and Forestry SciencesNO.50 Zhanghua Road, Haidian District Beijing100097China
| | - Hao Liang
- Longda Food Group Co. Ltd Longda Industrial Park Laiyang City Shandong Province265231China
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8
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Romano R, De Luca L, Manzo N, Pizzolongo F, Aiello A. A new type of tomato puree with high content of bioactive compounds from 100% whole fruit. J Food Sci 2020; 85:3264-3272. [PMID: 32885436 DOI: 10.1111/1750-3841.15423] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 07/08/2020] [Accepted: 07/14/2020] [Indexed: 11/30/2022]
Abstract
In this work, a new type of tomato puree was obtained from the whole fruit including seeds and skins without any waste. Currently, the food industry aims to develop products that both bring benefits to consumer health and are ecosustainable. Several efforts in fact have been carried out to revalue tomato by-products, such as seeds and skins, for human use. The physicochemical properties of the whole tomato puree immediately after production and after 6 months of storage were investigated and compared to the properties of a traditional tomato puree. Two tomato varieties were used in this study: Villa Literno and Piccadilly. pH, dry weight, water activity, titratable acidity, reducing sugars, soluble solid, lycopene, polyphenol, and volatile organic compound contents were evaluated. Tomato puree obtained from whole fruits mainly showed higher lycopene (90 to 150 mg/kg), flavonoid (39 to 41 mg/kg), and aldehyde (in particular hexanal) contents and a greater stability over time compared to those of the traditional puree. The proposed process allowed to obtain a tomato puree with a higher content of bioactive compounds, producing no waste. PRACTICAL APPLICATION: In this study, we proposed a new type of tomato puree made from the whole fruit. The whole tomato puree is richer in phenolic compounds and volatile organic compounds than the traditional puree that is made by removing skins and seeds. It can be an interesting product for the food industries because it is a source of bioactive compounds and reduces to zero the amount of waste.
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Affiliation(s)
- Raffaele Romano
- Dept. of Agricultural Sciences, Univ. of Napoli Federico II, Via Università 100, Portici, Napoli, 80055, Italy
| | - Lucia De Luca
- Dept. of Agricultural Sciences, Univ. of Napoli Federico II, Via Università 100, Portici, Napoli, 80055, Italy
| | - Nadia Manzo
- Dept. of Agricultural Sciences, Univ. of Napoli Federico II, Via Università 100, Portici, Napoli, 80055, Italy
| | - Fabiana Pizzolongo
- Dept. of Agricultural Sciences, Univ. of Napoli Federico II, Via Università 100, Portici, Napoli, 80055, Italy
| | - Alessandra Aiello
- Dept. of Agricultural Sciences, Univ. of Napoli Federico II, Via Università 100, Portici, Napoli, 80055, Italy
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Sulaiman F, Ahmad Azam A, Ahamad Bustamam MS, Fakurazi S, Abas F, Lee YX, Ismail AA, Mohd Faudzi SM, Ismail IS. Metabolite Profiles of Red and Yellow Watermelon ( Citrullus lanatus) Cultivars Using a 1H-NMR Metabolomics Approach. Molecules 2020; 25:E3235. [PMID: 32679913 PMCID: PMC7397335 DOI: 10.3390/molecules25143235] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 05/31/2020] [Accepted: 06/05/2020] [Indexed: 12/12/2022] Open
Abstract
Watermelon, a widely commercialized fruit, is famous for its thirst-quenching property. The broad range of cultivars, which give rise to distinct color and taste, can be attributed to the differences in their chemical profile, especially that of the carotenoids and volatile compounds. In order to understand this distribution properly, water extracts of red and yellow watermelon pulps with predominantly polar metabolites were subjected to proton nuclear magnetic resonance (1H-NMR) analysis. Deuterium oxide (D2O) and deuterated chloroform (CDCl3) solvents were used to capture both polar and non-polar metabolites from the same sample. Thirty-six metabolites, of which six are carotenoids, were identified from the extracts. The clustering of the compounds was determined using unsupervised principal component analysis (PCA) and further grouping was achieved using supervised orthogonal partial least squares discriminant analysis (OPLS-DA). The presence of lycopene, β-carotene, lutein, and prolycopene in the red watermelon plays an important role in its differentiation from the yellow cultivar. A marked difference in metabolite distribution was observed between the NMR solvents used as evidenced from the PCA model. OPLS-DA and relative quantification of the metabolites, on the other hand, helped in uncovering the discriminating metabolites of the red and yellow watermelon cultivars from the same solvent system.
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Affiliation(s)
- Fadzil Sulaiman
- Laboratory of Natural Products, Institute of Bioscience, Universiti Putra Malaysia, Serdang 43400, Malaysia; (F.S.); (A.A.A.); (M.S.A.B.); (F.A.); (Y.X.L.); (A.A.I.); (S.M.M.F.)
| | - Amalina Ahmad Azam
- Laboratory of Natural Products, Institute of Bioscience, Universiti Putra Malaysia, Serdang 43400, Malaysia; (F.S.); (A.A.A.); (M.S.A.B.); (F.A.); (Y.X.L.); (A.A.I.); (S.M.M.F.)
| | - Muhammad Safwan Ahamad Bustamam
- Laboratory of Natural Products, Institute of Bioscience, Universiti Putra Malaysia, Serdang 43400, Malaysia; (F.S.); (A.A.A.); (M.S.A.B.); (F.A.); (Y.X.L.); (A.A.I.); (S.M.M.F.)
| | - Sharida Fakurazi
- Laboratory of Vaccines and Immunotherapeutics, Institute of Bioscience, Universiti Putra Malaysia, Serdang 43400, Malaysia;
| | - Faridah Abas
- Laboratory of Natural Products, Institute of Bioscience, Universiti Putra Malaysia, Serdang 43400, Malaysia; (F.S.); (A.A.A.); (M.S.A.B.); (F.A.); (Y.X.L.); (A.A.I.); (S.M.M.F.)
| | - Yee Xuan Lee
- Laboratory of Natural Products, Institute of Bioscience, Universiti Putra Malaysia, Serdang 43400, Malaysia; (F.S.); (A.A.A.); (M.S.A.B.); (F.A.); (Y.X.L.); (A.A.I.); (S.M.M.F.)
| | - Atira Adriana Ismail
- Laboratory of Natural Products, Institute of Bioscience, Universiti Putra Malaysia, Serdang 43400, Malaysia; (F.S.); (A.A.A.); (M.S.A.B.); (F.A.); (Y.X.L.); (A.A.I.); (S.M.M.F.)
| | - Siti Munirah Mohd Faudzi
- Laboratory of Natural Products, Institute of Bioscience, Universiti Putra Malaysia, Serdang 43400, Malaysia; (F.S.); (A.A.A.); (M.S.A.B.); (F.A.); (Y.X.L.); (A.A.I.); (S.M.M.F.)
| | - Intan Safinar Ismail
- Laboratory of Natural Products, Institute of Bioscience, Universiti Putra Malaysia, Serdang 43400, Malaysia; (F.S.); (A.A.A.); (M.S.A.B.); (F.A.); (Y.X.L.); (A.A.I.); (S.M.M.F.)
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10
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Pop A, Păucean A, Socaci SA, Alexa E, Man SM, Mureșan V, Chiş MS, Salanță L, Popescu I, Berbecea A, Muste S. Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-product. Molecules 2020; 25:E2214. [PMID: 32397336 PMCID: PMC7249020 DOI: 10.3390/molecules25092214] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 05/01/2020] [Accepted: 05/05/2020] [Indexed: 01/21/2023] Open
Abstract
Walnut oilcake is a low-cost by-product of the edible oil industry but at the same time it is a valuable source of dietary fiber, natural antioxidants, and polyunsaturated fatty acids. In the context of health-friendly confectionary food products and to reduce the production cost, the aim of this study was to investigate the effect of walnut oilcake by-product on the quality characteristics and volatile profile of modified macarons. For this purpose, GC-MS and ITEX/GC-MS techniques were used to obtain the fatty acids methyl esters and the volatile profiles; physicochemical analyzes were performed to determine the nutritional characteristics and a nine-point hedonic scale test was performed for the sensory characteristics. The substitution of almond flour with 0%, 10%, 25% and 50% walnut oilcake powder increased the fiber, total phenolic content, and antioxidant capacity. Hedonic scores of the macaron samples made with different percentage of walnut oilcake decreased to additions of over 10%. Moreover, this result is emphasized by Pearson's correlation parameters indicating as optimal addition for modified macarons, percentages up to 10% of walnut oilcake. This approach could reduce the costs related to the acquisition of the ingredients due to the oilcake price which is 3% of the almonds flour price.
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Affiliation(s)
- Anamaria Pop
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (A.P.); (S.M.M.); (V.M.); (M.S.C.); (S.M.)
| | - Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (A.P.); (S.M.M.); (V.M.); (M.S.C.); (S.M.)
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (S.A.S.); (L.S.)
| | - Ersilia Alexa
- Department of Food Control, Faculty of Agro-Food Technologies, Banat University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 300641 Timişoara, Romania;
| | - Simona Maria Man
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (A.P.); (S.M.M.); (V.M.); (M.S.C.); (S.M.)
| | - Vlad Mureșan
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (A.P.); (S.M.M.); (V.M.); (M.S.C.); (S.M.)
| | - Maria Simona Chiş
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (A.P.); (S.M.M.); (V.M.); (M.S.C.); (S.M.)
| | - Liana Salanță
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (S.A.S.); (L.S.)
| | - Iuliana Popescu
- Department of Soil Sciences, Faculty of Agriculture, Banat University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 300641 Timişoara, Romania; (I.P.); (A.B.)
| | - Adina Berbecea
- Department of Soil Sciences, Faculty of Agriculture, Banat University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 300641 Timişoara, Romania; (I.P.); (A.B.)
| | - Sevastiţa Muste
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (A.P.); (S.M.M.); (V.M.); (M.S.C.); (S.M.)
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11
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Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429. Foods 2020; 9:foods9030363. [PMID: 32245079 PMCID: PMC7143808 DOI: 10.3390/foods9030363] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 03/12/2020] [Accepted: 03/15/2020] [Indexed: 12/12/2022] Open
Abstract
Gluten free products available on the market have a low textural quality associated with high crumbly structure, low-flavor, aroma, poor mouthfeel, less appearance, in comparison with the conventional final baked products. The aim of this study was to assess the influence of rice sourdough fermented with Lactobacillus spicheri DSM 15429 strain on textural, volatile profile, and sensorial properties of gluten free muffins in order to obtain baked goods with improved quality characteristics. Lactobacillus spicheri is a novel strain isolated from industrial rice sourdough but unexploited for bakery products manufacturing. The results showed that Lactobacillus spicheri DSM 15429 was able to growth in the rice flour influencing the texture and the volatile profile of gluten free muffins as well as their sensory characteristics. Both, textural parameters and volatiles recorded significant differences comparing to muffins obtained with a spontaneously fermented rice sourdough. Hardness and cohesiveness decreased while springiness and resilience of gluten free muffins improved their values. The volatile profile of gluten free muffins was significantly improved by utilization of the rice sourdough fermented with Lactobacilus spicheri DSM 15429. 3-methylbutanal, 2-methylbutanal, acetophenone and limonene were the main volatile derivatives responsible for aroma and odor scores of sensory analysis.
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12
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Coldea TE, Socaciu C, Mudura E, Socaci SA, Ranga F, Pop CR, Vriesekoop F, Pasqualone A. Volatile and phenolic profiles of traditional Romanian apple brandy after rapid ageing with different wood chips. Food Chem 2020; 320:126643. [PMID: 32208184 DOI: 10.1016/j.foodchem.2020.126643] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 03/17/2020] [Accepted: 03/17/2020] [Indexed: 12/21/2022]
Abstract
The aim of this work was to find differences in the volatile and phenolic profiles of the traditional Romanian apple brandy pălinca aged with various species of wood chips. Seven types of wood species, two types of oak (Quercus petraea and Quercus robur), plus sweet chestnut, mulberry, walnut, fir and cherry, were considered. The majority of volatile compounds characterizing the aroma profile of pălinca were esters, particularly ethyl esters, with ethyl isobutyrate, ethyl isovalerate, ethyl caproate, ethyl octanoate and ethyl decanoate as the most abundant. The most important source of catechin was cherry wood. Rutin and juglone were solubilised only in walnut wood aged brandy. Vanillin, increased significantly in chestnut aged apple brandy. Given the cost and difficulty in handling wooden barrels, and as an alternative being able to select from a range of specific wooden chips, this work could potentially guide actors in beverage industry to less expensive alternatives.
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Affiliation(s)
- Teodora Emilia Coldea
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania.
| | - Carmen Socaciu
- Department of Food Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania
| | - Elena Mudura
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania
| | - Sonia Ancuţa Socaci
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania
| | - Floricuţa Ranga
- Department of Food Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania
| | - Frank Vriesekoop
- Department of Food Technology and Innovation, Harper Adams University, Newport TF10 8NB, United Kingdom
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari 'Aldo Moro', Via Amendola, 165/A, 70126 Bari, Italy
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13
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Chiş MS, Pop A, Păucean A, Socaci SA, Alexa E, Man SM, Bota M, Muste S. Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles. Molecules 2020; 25:molecules25030442. [PMID: 31973089 PMCID: PMC7037562 DOI: 10.3390/molecules25030442] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 01/15/2020] [Accepted: 01/15/2020] [Indexed: 11/16/2022] Open
Abstract
Spent malt rootlets, a by-product of the brewing industry, are a rich source of protein, essential amino acids, healthy fats, polyphenols and minerals, and could be a new promising type of raw material from the nutritional, economic, sensory, and technical perspectives. However, their specific aroma profile could limit their addition in baked products. The aim of this work was to study the effect of spent malt rootlets addition on volatile derivatives of enriched biscuits in relation to their sensory profile. For this purpose, spent malt rootlets and enriched biscuits (0-25% spent malt rootlets added) were analyzed by GC-MS techniques, in order to obtain their fatty acids methyl esters and volatile compounds profile, while for the sensory analysis a nine-point hedonic score test was used. The results of this study reveal the fatty acids and volatile profile of spent malt rootlets and of the enriched biscuits with spent malt rootlets pointing out the contribution of fatty acids to the generation of aroma compounds. The influence of different aroma compounds on the consumer's preferences was studied and the optimum level addition of spent malt rootlets in multigrain biscuits was found to be 15%.
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Affiliation(s)
- Maria Simona Chiş
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.M.); (M.B.); (S.M.)
| | - Anamaria Pop
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.M.); (M.B.); (S.M.)
- Correspondence: ; Tel.: +40-744-604728
| | - Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.M.); (M.B.); (S.M.)
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania;
| | - Ersilia Alexa
- Department of Food Control, Faculty of Agro-food Technologies, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 119 Calea Aradului Street, 300641 Timişoara, Romania;
| | - Simona Maria Man
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.M.); (M.B.); (S.M.)
| | - Monica Bota
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.M.); (M.B.); (S.M.)
| | - Sevastiţa Muste
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.M.); (M.B.); (S.M.)
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14
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Kharbach M, Marmouzi I, El Jemli M, Bouklouze A, Vander Heyden Y. Recent advances in untargeted and targeted approaches applied in herbal-extracts and essential-oils fingerprinting - A review. J Pharm Biomed Anal 2020; 177:112849. [DOI: 10.1016/j.jpba.2019.112849] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2019] [Revised: 08/27/2019] [Accepted: 08/29/2019] [Indexed: 12/12/2022]
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15
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Cheng G, Chang P, Shen Y, Wu L, El-Sappah AH, Zhang F, Liang Y. Comparing the Flavor Characteristics of 71 Tomato ( Solanum lycopersicum) Accessions in Central Shaanxi. FRONTIERS IN PLANT SCIENCE 2020; 11:586834. [PMID: 33362814 PMCID: PMC7758415 DOI: 10.3389/fpls.2020.586834] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Accepted: 11/06/2020] [Indexed: 05/21/2023]
Abstract
Flavor is an important quality of mature tomato fruits. Compared with heirloom tomatoes, modern commercial tomato cultivars are considerably less flavorful. This study aimed to compare the flavor of 71 tomato accessions (8 pink cherry, PC; 11 red cherry, RC; 15 pink large-fruited, PL; and 37 red large-fruited, RL) using hedonism scores and odor activity values. Taste compounds were detected using high-performance liquid chromatography. Volatiles were detected using gas chromatography-olfactometry-mass spectrometry. The flavor of tomato accessions can be evaluated using the DTOPSIS analysis method. According to the results of DTOPSIS analysis, 71 tomato accessions can be divided into 4 classes. Tomato accessions PL11, PC4, PC2, PC8, RL35, RC6, and RC10 had better flavor; accessions PC4, PC8, RC10, RL2, and RL35 had better tomato taste; and accessions PL11, PC2, and RC6 had better tomato odor. The concentrations of total soluble solids, fructose, glucose, and citric acid were shown to positively contribute to tomato taste. Tomato odor was mainly derived from 15 volatiles, namely, 1-hexanol, (Z)-3-hexen-1-ol, hexanal, (E)-2-hexenal, (E)-2-heptenal, (E)-2-octenal, (E,E)-2,4-decadienal, (Z)-3,7-dimethyl-2,6-octadieal, 2,6,6-timethyl-1-cyclohexene-1-carboxaldehyde, (2E)-3-(3-pentyl-2-oxiranyl)acrylaldehyde, 6-methyl-5-hepten-2-one, (E)-6,10-dimetyl-5,9-undecadien-2-one, methyl salicylate, 4-allyl-2-methoxyphenol, and 2-isobutylthiazole. Significant positive correlations (P < 0.05) were detected between the compound concentrations and flavor scores. The above-mentioned compounds can be used as parameters for the evaluation of flavor characteristics and as potential targets to improve the flavor quality of tomato varieties.
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Affiliation(s)
- Guoting Cheng
- College of Horticulture, Northwest A&F University, Yangling, China
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Yangling, China
| | - Peipei Chang
- Institute of Agricultural Sciences, Dezhou, China
| | - Yuanbo Shen
- College of Horticulture, Northwest A&F University, Yangling, China
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Yangling, China
| | - Liting Wu
- College of Horticulture, Northwest A&F University, Yangling, China
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Yangling, China
| | - Ahmed H. El-Sappah
- College of Horticulture, Northwest A&F University, Yangling, China
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Yangling, China
- Department of Genetics, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Fei Zhang
- College of Horticulture, Northwest A&F University, Yangling, China
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Yangling, China
- *Correspondence: Fei Zhang,
| | - Yan Liang
- College of Horticulture, Northwest A&F University, Yangling, China
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Yangling, China
- Yan Liang,
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16
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Chiș MS, Păucean A, Stan L, Suharoschi R, Socaci SA, Man SM, Pop CR, Muste S. Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1646320] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Maria Simona Chiș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Laura Stan
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Ramona Suharoschi
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Sonia-Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Simona Maria Man
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Sevastița Muste
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
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17
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Tulukcu E, Cebi N, Sagdic O. Chemical Fingerprinting of Seeds of Some Salvia Species in Turkey by Using GC-MS and FTIR. Foods 2019; 8:foods8040118. [PMID: 30987396 PMCID: PMC6518353 DOI: 10.3390/foods8040118] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 03/25/2019] [Accepted: 03/29/2019] [Indexed: 11/16/2022] Open
Abstract
Six species of Salvia seeds cultivated and grown in Cumra/Konya (Turkey) were evaluated using headspace gas chromatography mass spectroscopy (GC-MS) and Fourier transform infrared spectroscopy-attenuated total reflectance (FTIR-ATR) combined chemometrics of hierarchical cluster analysis (HCA) and principal component analysis (PCA). The major volatile compounds in the Salvia species are determined as n-hexanal (present in seven samples), sabinene (present in three samples), α-pinene (present in 13 samples), α-thujone (present in four samples), borneol (present in 11 samples), linalyl acetate (present in 10 samples), β-pinene (present in 13 samples), camphene (present in 13 samples), α-thujene (present in four samples), 2,4(10)-thujadien (present in two samples), β-myrcene (present in seven samples), limonen (present in 12 samples), 1,8-cineole (eucalyptol) (present in 13 samples) and camphor (present in nine samples). The most abundant (%) volatile compounds among all were detected as α-pinene, camphene, β-pinene and eucalyptol. For the first time, chemometrics of HCA and PCA is applied to FTIR and GC-MS data. The classification of all samples is performed on the basis of their chemical similarities and differences.
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Affiliation(s)
- Eray Tulukcu
- Technical Vocational School of Higher Education, Program of Medical Aromatic Plants, Selcuk University, 42500 Cumra, Konya, Turkey.
| | - Nur Cebi
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yıldız Technical University, 34210 Istanbul, Turkey.
| | - Osman Sagdic
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yıldız Technical University, 34210 Istanbul, Turkey.
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18
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Lee JH, Jayaprakasha G, Avila CA, Crosby KM, Patil BS. Metabolomic studies of volatiles from tomatoes grown in net-house and open-field conditions. Food Chem 2019; 275:282-291. [DOI: 10.1016/j.foodchem.2018.09.091] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2018] [Revised: 09/07/2018] [Accepted: 09/14/2018] [Indexed: 01/03/2023]
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19
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Fogarasi M, Socaci SA, Dulf FV, Diaconeasa ZM, Fărcaș AC, Tofană M, Semeniuc CA. Bioactive Compounds and Volatile Profiles of Five Transylvanian Wild Edible Mushrooms. Molecules 2018; 23:molecules23123272. [PMID: 30544917 PMCID: PMC6321188 DOI: 10.3390/molecules23123272] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2018] [Revised: 12/03/2018] [Accepted: 12/09/2018] [Indexed: 12/19/2022] Open
Abstract
This study aimed to determine the chemical composition, fatty acids, volatile profile and phenolic compounds profiles from five wild edible mushrooms (Agaricus bisporus, Pleurotus ostreatus, Cantharellus cibarius, Boletus edulis, Lactarius piperatus) from Romania. The results indicated that the dried fruiting bodies of selected mushrooms were rich in proteins (36.24 g/100 g dw-Boletus edulis) and carbohydrates (62.45 g/100 g dw-Lactarius piperatus). 4-Hydroxybenzoic acid and cinnamic acid, were the main phenolic compound present in all selected species. Additionally, the fatty acid pattern included polyunsaturated acids in more than 60% of all fatty acids followed by monounsaturated fatty acids (30%). For the studied mushroom samples, the main volatile compounds identified by the gas chromatography-mass spectrometry were hexanal, benzaldehyde and dodecanoic acid. According to the obtained results, the fruiting bodies of selected Romanian mushrooms are a rich source of bioactive molecules indicating that they may be further exploited as functional ingredients in the composition of innovative food products.
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Affiliation(s)
- Melinda Fogarasi
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania.
| | - Sonia Ancuţa Socaci
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania.
| | - Francisc Vasile Dulf
- Department of Environmental and Plant Protection, University of Agricultural Sciences and Veterinary, Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania.
| | - Zorița Maria Diaconeasa
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania.
| | - Anca Corina Fărcaș
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania.
| | - Maria Tofană
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania.
| | - Cristina Anamaria Semeniuc
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania.
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20
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Semeniuc CA, Socaciu MI, Socaci SA, Mureșan V, Fogarasi M, Rotar AM. Chemometric Comparison and Classification of Some Essential Oils Extracted from Plants Belonging to Apiaceae and Lamiaceae Families Based on Their Chemical Composition and Biological Activities. Molecules 2018; 23:E2261. [PMID: 30189606 PMCID: PMC6225327 DOI: 10.3390/molecules23092261] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2018] [Revised: 08/24/2018] [Accepted: 08/25/2018] [Indexed: 12/17/2022] Open
Abstract
This study is focused on the comparison and classification of parsley, lovage, basil, and thyme essential oils (EOs) based on their chemical composition, total phenolic content, antioxidant and antibacterial activities by using appropriate chemometric methods: Principal component analysis (PCA) and hierarchical cluster analysis (HCA). The results showed that parsley, lovage, and thyme EOs are rich in monoterpene hydrocarbons, but basil EO is rich in oxygenated monoterpenes and phenylpropanoids, and that both PCA and HCA separated essential oils into two main groups of which one contains two sub-groups. β-Phellandrene was the major component identified in parsley and lovage EOs, estragole was the major component in basil EO, and p-cymene was the major component in thyme EO. Thyme EO showed the highest level of total phenolics, the highest antioxidant capacity, and exhibited the stronger antibacterial activity, results that were emphasized by both chemometric methods used. Among tested essential oils, the one of parsley was distinguished by a low total TPC, weak antioxidant activity, and weak antibacterial activity against S. enteritidis (ATCC 13076); lovage EO by low TPC, weak antioxidant activity, but moderate antibacterial activity; and basil EO by low TPC, moderate antioxidant activity, and weak antibacterial activity against L. monocytogenes (ATCC 19114).
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Affiliation(s)
- Cristina Anamaria Semeniuc
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
| | - Maria-Ioana Socaciu
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
| | - Sonia Ancuţa Socaci
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
| | - Vlad Mureșan
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
| | - Melinda Fogarasi
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
| | - Ancuţa Mihaela Rotar
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
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21
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Paucean A, Moldovan OP, Mureșan V, Socaci SA, Dulf FV, Alexa E, Man SM, Mureșan AE, Muste S. Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours. Chem Cent J 2018; 12:88. [PMID: 30078060 PMCID: PMC6078380 DOI: 10.1186/s13065-018-0456-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Accepted: 07/19/2018] [Indexed: 12/25/2022] Open
Abstract
The advanced biochemical characterisation of green, red lentil and wheat flours was performed by assessing their folic acid content as well as individual minerals, amino acids, fatty acids and volatile compounds. Moreover, a nutritionally improved wheat-lentil composite flour, with a content of 133.33 μg of folic acid/100 g, was proposed in order to assure the folic acid daily intake (200 μg) for an adult person. The wheat and lentil flours percentages used for the composite were calculated by using the equations for total material balance and folic acid content material balance. Bread was selected as model food for the composite flour due to its high daily intake (~ 250 g day-1) and to its great potential in biofortification. By this algorithm, two composite flours were developed, wheat-green lentil flour (22.21-77.79%) and wheat-red lentil flour (42.62-57.38%), their advanced biochemical characteristics being predicted based on the determined compositions of their constituents. The baking behaviour of the new developed wheat-lentils composite flours with optimised folic acid content was tested. In order to objectively compare the bread samples, texture profile analysis was considered the most relevant test. A good baking behaviour was observed for the wheat-red lentil bread, while for the wheat-green lentil composite flour, encouraging results were obtained.
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Affiliation(s)
- Adriana Paucean
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Ovidiu P Moldovan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Vlad Mureșan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania.
| | - Sonia A Socaci
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Francisc V Dulf
- Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Ersilia Alexa
- Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara, 119 Calea Aradului, 300645, Timișoara, Romania
| | - Simona M Man
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Andruţa E Mureșan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Sevastița Muste
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
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Kędziora-Koch K, Wasiak W. Needle-based extraction techniques with protected sorbent as powerful sample preparation tools to gas chromatographic analysis: Trends in application. J Chromatogr A 2018; 1565:1-18. [DOI: 10.1016/j.chroma.2018.06.046] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2018] [Revised: 04/12/2018] [Accepted: 06/18/2018] [Indexed: 12/31/2022]
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Lubes G, Goodarzi M. Analysis of Volatile Compounds by Advanced Analytical Techniques and Multivariate Chemometrics. Chem Rev 2017; 117:6399-6422. [PMID: 28306239 DOI: 10.1021/acs.chemrev.6b00698] [Citation(s) in RCA: 102] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Smelling is one of the five senses, which plays an important role in our everyday lives. Volatile compounds are, for example, characteristics of food where some of them can be perceivable by humans because of their aroma. They have a great influence on the decision making of consumers when they choose to use a product or not. In the case where a product has an offensive and strong aroma, many consumers might not appreciate it. On the contrary, soft and fresh natural aromas definitely increase the acceptance of a given product. These properties can drastically influence the economy; thus, it has been of great importance to manufacturers that the aroma of their food product is characterized by analytical means to provide a basis for further optimization processes. A lot of research has been devoted to this domain in order to link the quality of, e.g., a food to its aroma. By knowing the aromatic profile of a food, one can understand the nature of a given product leading to developing new products, which are more acceptable by consumers. There are two ways to analyze volatiles: one is to use human senses and/or sensory instruments, and the other is based on advanced analytical techniques. This work focuses on the latter. Although requirements are simple, low-cost technology is an attractive research target in this domain; most of the data are generated with very high-resolution analytical instruments. Such data gathered based on different analytical instruments normally have broad, overlapping sensitivity profiles and require substantial data analysis. In this review, we have addressed not only the question of the application of chemometrics for aroma analysis but also of the use of different analytical instruments in this field, highlighting the research needed for future focus.
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Affiliation(s)
- Giuseppe Lubes
- Laboratorio de Química en Solución. Universidad Simón Bolívar (USB) , Apartado 89000, Caracas 1080 A, Venezuela
| | - Mohammad Goodarzi
- Department of Biochemistry, University of Texas Southwestern Medical Center , Dallas, Texas 75390, United States
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Volatile profile, fatty acids composition and total phenolics content of brewers' spent grain by-product with potential use in the development of new functional foods. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.04.003] [Citation(s) in RCA: 73] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Yan B, Fang Z, Shen L, Qu H. Root Cause Analysis of Quality Defects Using HPLC-MS Fingerprint Knowledgebase for Batch-to-batch Quality Control of Herbal Drugs. PHYTOCHEMICAL ANALYSIS : PCA 2015; 26:261-268. [PMID: 25703809 DOI: 10.1002/pca.2559] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2014] [Revised: 01/10/2015] [Accepted: 01/15/2015] [Indexed: 06/04/2023]
Abstract
INTRODUCTION The batch-to-batch quality consistency of herbal drugs has always been an important issue. OBJECTIVES To propose a methodology for batch-to-batch quality control based on HPLC-MS fingerprints and process knowledgebase. METHODS The extraction process of Compound E-jiao Oral Liquid was taken as a case study. After establishing the HPLC-MS fingerprint analysis method, the fingerprints of the extract solutions produced under normal and abnormal operation conditions were obtained. Multivariate statistical models were built for fault detection and a discriminant analysis model was built using the probabilistic discriminant partial-least-squares method for fault diagnosis. RESULTS Based on multivariate statistical analysis, process knowledge was acquired and the cause-effect relationship between process deviations and quality defects was revealed. The quality defects were detected successfully by multivariate statistical control charts and the type of process deviations were diagnosed correctly by discriminant analysis. CONCLUSION This work has demonstrated the benefits of combining HPLC-MS fingerprints, process knowledge and multivariate analysis for the quality control of herbal drugs.
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Affiliation(s)
- Binjun Yan
- Pharmaceutical Informatics Institute, Zhejiang University, Hangzhou, 310058, China
| | - Zhonghua Fang
- Pharmaceutical Informatics Institute, Zhejiang University, Hangzhou, 310058, China
| | - Lijuan Shen
- Pharmaceutical Informatics Institute, Zhejiang University, Hangzhou, 310058, China
| | - Haibin Qu
- Pharmaceutical Informatics Institute, Zhejiang University, Hangzhou, 310058, China
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Evolution of mosquito preference for humans linked to an odorant receptor. Nature 2014; 515:222-7. [PMID: 25391959 PMCID: PMC4286346 DOI: 10.1038/nature13964] [Citation(s) in RCA: 291] [Impact Index Per Article: 29.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2014] [Accepted: 10/13/2014] [Indexed: 12/13/2022]
Abstract
Female mosquitoes are major vectors of human disease and the most dangerous are those that preferentially bite humans. A ‘domestic’ form of the mosquito Aedes aegypti has evolved to specialize in biting humans and is the major worldwide vector of dengue, yellow fever, and Chikungunya viruses. The domestic form coexists with an ancestral, animal-biting ‘forest’ form along the coast of Kenya. We collected the two forms, established laboratory colonies, and document striking divergence in preference for human versus animal odour. We further show that the evolution of preference for human odour in domestic mosquitoes is tightly linked to increases in the expression and ligand-sensitivity of the odorant receptor AaegOr4, which we found recognises a compound present at high levels in human odour. Our results provide a rare example of a gene contributing to behavioural evolution and provide insight into how disease-vectoring mosquitoes came to specialise on humans.
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Advances in the Analysis of Volatile Isoprenoid Metabolites. ADVANCES IN BIOCHEMICAL ENGINEERING/BIOTECHNOLOGY 2014; 148:201-13. [DOI: 10.1007/10_2014_278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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