Comprehensive two-dimensional gas chromatography/mass spectrometric analysis of pepper volatiles

A simple and reliable QSPR model for prediction of chromatography retention indices of volatile organic compounds in peppers

Worldwide, various types of pepper are used in food as an additive due to their unique pungency, aroma, taste, and color. This spice is valued for its pungency contributed by the alkaloid piperine and aroma attributed to volatile essential oils. The essential oils are composed of volatile organic compounds (VOCs) in different concentrations and ratios. In chromatography, the identification of compounds is done by comparing obtained peaks with a reference standard. However, there are cases where reference standards are either unavailable or the chemical information of VOCs is not documented in reference libraries. To overcome these limitations, theoretical methodologies are applied to estimate the retention indices (RIs) of new VOCs. The aim of the present work is to develop a reliable QSPR model for the RIs of 273 identified VOCs of different types of pepper. Experimental retention indices were measured using comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry (GC × GC/qMS) using a coupled BPX5 and BP20 column system. The inbuilt Monte Carlo algorithm of CORAL software is used to generate QSPR models using the hybrid optimal descriptor extracted from a combination of SMILES and HFG (hydrogen-filled graph). The whole dataset of 273 VOCs is used to make ten splits, each of which is further divided into four sets: active training, passive training, calibration, and validation. The balance of correlation method with four target functions i.e. TF0 (WIIC = WCII = 0), TF1 (WIIC = 0.5 & WCII = 0), TF2 (WIIC = 0 & WCII = 0.3) and TF3 (WIIC = 0.5 & WCII = 0.3) is used. The results of the statistical parameters of each target function are compared with each other. The simultaneous application of the index of ideality of correlation (IIC) and correlation intensity index (CII) improves the predictive potential of the model. The best model is judged on the basis of the numerical value of R2 of the validation set. The statistical result of the best model for the validation set of split 6 computed with TF3 (WIIC = 0.5 & WCII = 0.3) is R2 = 0.9308, CCC = 0.9588, IIC = 0.7704, CII = 0.9549, Q2 = 0.9281 and RMSE = 0.544. The promoters of increase/decrease for RI are also extracted using the best model (split 6). Moreover, the proposed model was used for an external validation set.

Soilless Cultivated Halophyte Plants: Volatile, Nutritional, Phytochemical, and Biological Differences

The use of halophyte plants appears as a potential solution for degraded soil, food safety, freshwater scarcity, and coastal area utilization. These plants have been considered an alternative crop soilless agriculture for sustainable use of natural resources. There are few studies carried out with cultivated halophytes using a soilless cultivation system (SCS) that report their nutraceutical value, as well as their benefits on human health. The objective of this study was to evaluate and correlate the nutritional composition, volatile profile, phytochemical content, and biological activities of seven halophyte species cultivated using a SCS (Disphyma crassifolium L., Crithmum maritimum L., Inula crithmoides L., Mesembryanthemum crystallinum L., Mesembryanthemum nodiflorum L., Salicornia ramosissima J. Woods, and Sarcocornia fruticosa (Mill.) A. J. Scott.). Among these species, results showed that S. fruticosa had a higher content in protein (4.44 g/100 g FW), ash (5.70 g/100 g FW), salt (2.80 g/100 g FW), chloride (4.84 g/100 g FW), minerals (Na, K, Fe, Mg, Mn, Zn, Cu), total phenolics (0.33 mg GAE/g FW), and antioxidant activity (8.17 µmol TEAC/g FW). Regarding the phenolic classes, S. fruticosa and M. nodiflorum were predominant in the flavonoids, while M. crystallinum, C. maritimum, and S. ramosissima were in the phenolic acids. Moreover, S. fruticosa, S. ramosissima, M. nodiflorum, M. crystallinum, and I. crithmoides showed ACE-inhibitory activity, an important target control for hypertension. Concerning the volatile profile, C. maritimum, I. crithmoides, and D. crassifolium were abundant in terpenes and esters, while M. nodiflorum, S. fruticosa, and M. crystallinum were richer in alcohols and aldehydes, and S. ramosissima was richer in aldehydes. Considering the environmental and sustainable roles of cultivated halophytes using a SCS, these results indicate that these species could be considered an alternative to conventional table salt, due to their added nutritional and phytochemical composition, with potential contribution for the antioxidant and anti-hypertensive effects.

Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages

The growing interest in functional foods has fueled the hunt for novel lactic acid bacteria (LAB) found in natural sources such as fermented foods. Thus, the aims of this study were to isolate, identify, characterize, and quantify LAB’s antifungal activity and formulate an ingredient for meat product applications. The overlay method performed a logical initial screening by assessing isolated bacteria’s antifungal activity in vitro. Next, the antifungal activity of the fermented bacteria-free supernatants (BFS) was evaluated by agar diffusion assay against six toxigenic fungi. Subsequently, the antifungal activity of the most antifungal BFS was quantified using the microdilution method in 96-well microplates. The meat broth that showed higher antifungal activity was selected to elaborate on an ingredient to be applied to meat products. Finally, antifungal compounds such as organic acids, phenolic acids, and volatile organic compounds were identified in the chosen-fermented meat broth. The most promising biological candidates belonged to the Lactiplantibacillus plantarum and Pediococcus pentosaceus. P. pentosaceus C15 distinguished from other bacteria by the production of antifungal compounds such as nonanoic acid and phenyl ethyl alcohol, as well as the higher production of lactic and acetic acid.

Metabolomics-Driven Discovery of an Introduced Species and Two Malaysian Piper betle L. Variants

The differences in pungency of “sirih” imply the probable occurrence of several variants of Piper betle L. in Malaysia. However, the metabolite profiles underlying the pungency of the different variants remain a subject of further research. The differences in metabolite profiles of selected Malaysian P. betle variants were thus investigated; specifically, the leaf aqueous methanolic extracts and essential oils were analyzed via ¹H-NMR and GC-MS metabolomics, respectively. Principal component analysis (PCA) of the ¹H-NMR spectral data showed quantitative differences in the metabolite profiles of “sirih melayu” and “sirih india” and revealed an ambiguous group of samples with low acetic acid content, which was identified as Piper rubro-venosum hort. ex Rodigas based on DNA sequences of the internal transcribed spacer 2 (ITS2) region. The finding was supported by PCA of two GC-MS datasets of P. betle samples obtained from several states in Peninsular Malaysia, which displayed clustering of the samples into “sirih melayu” and “sirih india” groups. Higher abundance of chavicol acetate was consistently found to be characteristic of “sirih melayu”. The present research has provided preliminary evidence supporting the notion of occurrence of two P. betle variants in Malaysia based on chemical profiles, which may be related to the different genders of P. betle.

Impact of Drying Processes on the Nutritional Composition, Volatile Profile, Phytochemical Content and Bioactivity of Salicornia ramosissima J. Woods

Salicornia ramosissima J. Woods is a halophyte plant recognized as a promising natural ingredient and will eventually be recognized a salt substitute (NaCl). However, its shelf-life and applicability in several food matrices requires the use of drying processes, which may have an impact on its nutritional and functional value. The objective of this study was to evaluate the effect of oven and freeze-drying processes on the nutritional composition, volatile profile, phytochemical content, and bioactivity of S. ramosissima using several analytical tools (LC-DAD-ESI-MS/MS and SPME-GC-MS) and bioactivity assays (ORAC, HOSC, and ACE inhibition and antiproliferative effect on HT29 cells). Overall, results show that the drying process changes the chemical composition of the plant. When compared to freeze-drying, the oven-drying process had a lower impact on the nutritional composition but the phytochemical content and antioxidant capacity were significantly reduced. Despite this, oven-dried and freeze-dried samples demonstrated similar antiproliferative (17.56 mg/mL and 17.24 mg/mL, respectively) and antihypertensive (24.56 mg/mL and 18.96 mg/mL, respectively) activities. The volatile composition was also affected when comparing fresh and dried plants and between both drying processes: while for the freeze-dried sample, terpenes corresponded to 57% of the total peak area, a decrease to 17% was observed for the oven-dried sample. The oven-dried S. ramosissima was selected to formulate a ketchup and the product formulated with 2.2% (w/w) of the oven-dried plant showed a good consumer acceptance score. These findings support the use of dried S. ramosissima as a promising functional ingredient that can eventually replace the use of salt.

Network Pharmacology-Based Strategy for the Investigation of the Anti-Obesity Effects of an Ethanolic Extract of Zanthoxylum bungeanum Maxim

Network pharmacology is considered as the next paradigm in drug discovery. In an era when obesity has become global epidemic, network pharmacology becomes an ideal tool to discover novel herbal-based therapeutics with effective anti-obesity effects. Zanthoxylum bungeanum Maxim (ZBM) is a medicinal herb. The mature pericarp of ZBM is used for disease treatments and as spice for cooking. Here, we used the network pharmacology approach to investigate whether ZBM possesses anti-obesity effects and reveal the underlying mechanism of action. We first built up drug–ingredient–gene symbol–disease network and protein–protein interaction network of the ZBM-related obesity targets, followed by Gene Ontology and Kyoto Encyclopedia of Genes and Genomes pathway enrichment analyses. The results highlight apoptosis as a promising signaling pathway that mediates the anti-obesity effects of ZBM. Molecular docking also reveals quercetin, a compound in ZBM has the highest degree of connections in the compound-target network and has direct bindings with the apoptotic markers. Furthermore, the apoptotic effects of ZBM are further validated in 3T3-L1 adipocytes and in the high-fat diet–induced obesity mouse model. These findings not only suggest ZBM can be developed as potential anti-obesity therapeutics but also demonstrate the application of network pharmacology for the discovery of herbal-based therapeutics for disease treatments.

Encapsulation of black pepper seed oil using maltodextrin and pea protein

The goal of this research was to determine the physicochemical and emulsifying properties of pea protein, gum arabic, and maltodextrin and to investigate their potential for stabilizing black pepper seed oil emulsions and acting as carrier materials for spray dried microcapsules. The moisture content and water activity of pea protein and maltodextrin (∼5.5 g/100 g and ∼0.22) were found to be significantly lower than that of gum arabic (11.5 g/100 g and 0.46) whereas the glass transition temperatures of pea protein and maltodextrin (∼99.4 ℃) was significantly higher than that of gum arabic (72 ℃). Pea protein showed the highest viscosity (53.8 mPa s), the lowest surface tension (42.5 mN/m), and interfacial tension (10.5 mN/m) among the biopolymer materials studied. A mixture design was employed to investigate the effect of biopolymer formulation on droplet size and creaming stability of black pepper seed oil emulsions. Stable emulsions with relatively smaller droplet size were spray dried to produce microcapsules. Spray dried black pepper seed oil microcapsules produced with 1% pea protein and 39% maltodextrin had low surface oil (∼0.8%) and high encapsulation efficiency (95%). The results of this study suggest that pea protein in combination with maltodextrin can be used as carrier materials in encapsulation of black pepper seed oil.

Muscle fatty acid profiles of sea lamprey (Petromyzon marinus L.) indicate the use of fast metabolized energy during ontogenesis

A comprehensive characterization of muscle's FA composition of sea lamprey ammocoetes and adults was performed to test the hypothesis that larvae, and early spawning migrants have a similar FA profile prior to metamorphosis and to spawning migration. Subsequently, the role played by FA signature in these two highly demanding stages of life cycle was inferred. The results confirm that muscle represents an important fat reservoir, and the FA trophic markers revealed the importance of bacteria as sources of iso and anteiso FA and the strong trophic representation of benthic phytoplankton (diatoms) to larvae muscle FA profile. In early spawning migrants, the significance of marine food web to FA muscle profile is highlighted by the presence of FA signatures characteristics of herbivorous calanoid copepods. Although both life cycle phases studied do not share the same muscle FA signature, there is a part of the profile that is common, which is characterized by FA used in β-oxidation, such as C18:1ω9 but also by medium chain FA and PUFA which points that PUFA are spared as fuel to β-oxidation process and probably used to the development of tissues membranes (ammocoetes) and gonadal development and eicosanoid production among others (early spawning migrants). Further studies on FA profile are necessary to elucidate the FA role either during different life stages (ontogeny) or in the distinct habitats frequented (freshwater versus marine) by this diadromous species.

Foodinformatics: Quantitative Structure-Property Relationship Modeling of Volatile Organic Compounds in Peppers

The aim of this work was the foodinformatic (chemoinformatic) modeling of volatile organic compounds (VOCs) of different samples of peppers based on a quantitative structure-property relationship (QSPR) for the retention indices of 273 identified compounds. The experimental retention indices were measured by means of comprehensive two-dimensional gas chromatography combined with quadrupole-mass spectrometry (GC × GC/qMS) using the BPX5 and BP20 column coupled system. All the VOCs were represented by means of both conformation-independent molecular descriptors and molecular fingerprints calculated in the Dragon and PaDEL-Descriptor software. The dataset was divided into training, validation and test sets of molecules according to the Balanced Subsets Method (BSM). Subsequently, the V-WSP unsupervised variable reduction method was used to reduce the presence of multicollinearity, redundancy, and noise in the initial pool of 4,336 molecular descriptors and fingerprints. Using this method, a reduced pool of 1,664 was submitted to the supervised selection by means of the replacement method (RM) variable subset selection in order to define a four-descriptor model. The quality of the model was measured by means of the coefficient of determination and the root-mean-square deviation in fitting ( R train 2 = 0 . 879 and RMSD train = 72.1 ), validation ( R val 2 = 0 . 832 and RMSD val = 91.7 ), and prediction ( R test 2 = 0 . 915 and RMSD test = 55.4 ). The negligible differences among the parameters in the three sets indicate a stable and predictive QSPR model. This quantitative structure-activity relationship was developed keeping in mind the five principles defined by the Organization for Economic Co-operation and Development (OECD) to make it applicable. PRACTICAL APPLICATION: This predictive mathematical model developed from the retention indices of 273 volatile organic compounds (VOCs) detected in pepper samples could be useful for chromatographers working on the identification of other common VOCs in peppers or other foods by means of comprehensive two-dimensional gas chromatography combined with quadrupole-mass spectrometry (GC × GC/qMS) using a bi-dimensional stationary phase coupled system (BPX5 and BP20).

Comprehensive comparative compositional study of the vapour phase of cigarette mainstream tobacco smoke and tobacco heating product aerosol

A simple direct sample collection/dilution and introduction method was developed using quartz wool and Tenax/sulficarb sorbents for thermal desorption and comprehensive two-dimensional gas chromatography (TD-GC × GC) analyses of volatile organic compounds from vapour phase (VP) fractions of aerosol produced by tobacco heating products (THP1.0) and 3R4F mainstream tobacco smoke (MTS). Analyses were carried out using flame ionisation detection (FID) for semi-quantification and both low and high resolution time-of-flight mass spectrometry (LR/HR-TOFMS) for qualitative comparison and peak assignment. Qualitative analysis was carried out by combining identification data based on linear retention indices (LRIs) with a match window of ±10 index units, mass spectral forward and reverse library searches (from LR and HRTOFMS spectra) with a match factor threshold of >700 (both forward and reverse), and accurate mass values of ± 3 ppm for increased confidence in peak identification. Using this comprehensive approach of data mining, a total of 79 out of 85 compounds and a total of 198 out of 202 compounds were identified in THP1.0 aerosol and in 3R4F MTS, respectively. Among the identified analytes, a set of 35 compounds was found in both VP sample types. Semi-quantitative analyses were carried out using a chemical class-based external calibration method. Acyclic, alicyclic, aromatic hydrocarbons and ketones appeared to be prominent in 3R4F MTS VP, whereas larger amounts of aldehydes, ketones, heterocyclic hydrocarbons and esters were present in THP1.0 aerosol VP. The results demontsrate the capability and versatility of the method for the characterization and comparison of complex aerosol samples and highlighted the relative chemical simplicity of THP1.0 aerosol in comparison to MTS.

Two-Dimensional Gas Chromatography Coupled With Mass Spectrometry in Food Analysis

The development of instrumental analytical techniques provided the opportunity for in-depth characterization of many food matrices. In particular, the use of gas chromatography coupled with mass spectrometry gives impressive results in terms of quality and authenticity testing, conducting food freshness evaluations and contamination assessments. A new variant of gas chromatography, namely two-dimensional gas chromatography (GC × GC), and various versions of mass spectrometry have been developed since last 15 years, and they still remain at the time of their renaissance. The present critical review is focused on the use of GC × GC coupled with mass spectrometry for qualitative and quantitative reasons in food analysis. It is explained how powerful analytical tool is above-mentioned technical solution. Special attention is devoted to the issues related to the development of this technique during last years in terms of key construction elements, such as modulators and MS detectors. Finally, the critical discussion on many various aspects including advantages and more important disadvantages, caused probable moderate interest of this solution, in food analytics is concerned.

Tracking changes in composition and amount of dissolved organic matter throughout drinking water treatment plants by comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry

Dissolved organic matter (DOM) can affect the performance of water treatment processes and produce undesirable disinfection by-products during disinfection. Several studies have been undertaken on the structural characterization of DOM, but its fate during drinking water treatment processes is still not fully understood. In this work, the nontargeted screening method of comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry (GC×GC-qMS) was used to reveal the detailed changes of different chemical classes of compounds in DOM during conventional and advanced drinking water treatment processes at three drinking water treatment plants in China. The results showed that when the dissolved organic carbon removal was low, shifts in the DOM composition could not be detected with the specific ultraviolet absorbance at 254nm, but the changes were clear in the three-dimensional fluorescence excitation-emission matrix or GC×GC-qMS analyses. Coagulation-sedimentation processes selectively removed 37-59% of the nitrogenous compounds, alcohols and aromatic hydrocarbons but increased the concentrations of halogen-containing compounds by 17-26% because of the contact time with chlorine in this step. Filtration was less efficient at removing DOM but preferentially removed 21-60% of the acids. However, other organic matter would be released from the filter (e.g., nitrogenous compounds, acids, and aromatic hydrocarbons). Biological activated carbon (BAC) treatment removed most of the compounds produced from ozonation, particularly ketones, alcohols, halogen-containing compounds and acids. However, it should be noted that certain highly polar or high molecular weight compounds not identified in this study might be released from the BAC bed. After the whole treatment processes, the concentrations of nitrogenous compounds, alcohols, alkenes, aromatic hydrocarbons and ketones were decreased more by the advanced treatment processes than by the conventional treatment processes. Alcohol and ketone removals were probably related to the reduction in protein-like materials. Alkane removal was probably related to the reduction in fulvic acid-like and humic acid-like materials.

Formation of known and unknown disinfection by-products from natural organic matter fractions during chlorination, chloramination, and ozonation

Natural organic matter (NOM) is the main precursor of disinfection by-products (DBPs) formed during drinking water treatment processes. Previous studies of the relationships between DBP formation and NOM fractionation have mainly been focused on currently regulated DBPs and a few certain emerging DBPs. In this work, the Suwannee River NOM solution was fractionated into groups with different hydrophobicities using DAX-8 resins, and volatile and semi-volatile DBPs formed during the chlorination, chloramination and ozonation of the NOM fractions were examined by a nontargeted screening of comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry procedure. The results showed that a total of 302 DBPs representing nine chemical classes were detected, of which 266 were possibly newly detected, based on library searching with NIST 08 library (using similarity and reverse values of at least 600 and 700, respectively) and linear retention indices. The characterization of DBP precursors suggests that hydrophobic (HPO) NOM contains the major fraction of precursor for the formation of nitrogenous DBPs (contributing about 60% of the total nitrogenous DBPs) during all three disinfection processes. Much larger amounts of heterocyclic DBPs were formed from the HPO fraction than from the hydrophilic fraction during chlorination. During chloramination and ozonation, 5-15 times more ketones were formed from the hydrophilic fraction than from the HPO fraction. During ozonation, more than twice the amounts of esters and alcohols were formed from the hydrophilic fraction than from the HPO fraction. Three-dimensional excitation-emission matrix spectra suggest that similar to the formation of regulated DBPs, humic acid-like substances are probably the precursors of halogen-containing DBPs. Relatively higher nitrogenous DBPs formation from the HPO fraction might be because of the existence of protein-like materials.

Design of the extraction process for terpenes and other volatiles from allspice by solid-phase microextraction and hydrodistillation

Methods for the separation and determination of terpenes (mono- and sesqui-) and phenylpropanoids such as eugenol and methyleugenol from samples of allspice berries have been developed. Chromatographic analyses of isolated groups of compounds were carried out by means of gas chromatography coupled with mass spectrometry. A comparison of various types of solid-phase microextraction fibers was performed. The highest yields of terpenes were extracted by polydimethylsiloxane and divinylbenzene/Carboxen/polydimethylsiloxane fibers (almost the same for these two fibers), approximately twice as much as by Carbowax/divinylbenzene fiber. The highest amounts of monoterpenes were extracted by divinylbenzene/Carboxen/polydimethylsiloxane fiber, and the highest amounts of sesquiterpenes were extracted by polydimethylsiloxane fiber. Moreover, the effect of water addition on extraction yields as well as time and temperature of extraction were tested. Aroma profiles of extracts obtained by solid-phase microextraction and essential oil obtained by hydrodistillation of allspice berries were compared. The aroma profile of the divinylbenzene/Carboxen/polydimethylsiloxane fiber extract was similar to the aroma profile of essential oil. Particular characteristics of volatile allspice matters were presented. The linear retention indices for each compound were calculated.

Analysis of black pepper volatiles by solid phase microextraction-gas chromatography: A comparison of terpenes profiles with hydrodistillation

Solid phase microextraction (SPME) is widely used in food flavor compounds analysis in majority for profiling volatile compounds. Based on such profiles conclusions are often drawn concerning the percentage composition of volatile compounds in particular food, spices or raw materials. This paper focuses on the usefulness of SPME for the profiling of volatile compounds from spices using black pepper as an example. SPME profiles obtained in different analytical conditions were compared to the profile of pepper volatiles obtained using hydrodistillation in Clevenger apparatus. The profiles of both monoterpenes and sesquiterpenes of black pepper were highly dependent on sample weight (0.1 and 1g samples were tested), and extraction time (durations from 2 to 120min were tested), regardless of the SPME fiber used (PDMS and CAR/PDMS coatings were used). The characteristic phenomenon for extraction from dry ground pepper was the decrease of monoterpenes % share in volatiles with increasing extraction times, whereas at the same time the % contents of sesquiterpenes increased. Addition of water to ground pepper substantially changed extraction kinetics and mutual proportions of mono to sesquiterpenes compared to dry samples by minimizing changes in mono- to sesquiterpenes ratio in different extraction times. Obtained results indicate that SPME can be a fast extraction method for volatiles of black pepper. Short extraction times (2-10min) in conjunction with the fast GC analysis (2.1min) proposed here may offer fast alternative to hydrodistillation allowing black pepper terpenes characterization.

Structure-Odor Relationships of (E)-3-Alkenoic Acids, (E)-3-Alken-1-ols, and (E)-3-Alkenals

(E)-3-Unsaturated volatile acids, alcohols, and aldehydes are commonly found as odorants or pheromones in foods and other natural sources, playing a vital role in not only the attractiveness of foods but also chemo-communication in the animal kingdom. However, a systematic elucidation of their aroma properties, especially for humans, has not been carried out until today. To close this gap, the odor thresholds in air and odor qualities of homologous series of (E)-3-alkenoic acids, (E)-3-alken-1-ols, and (E)-3-alkenals were determined by gas chromatography-olfactometry. In the series of (E)-3-alkenoic acids the odor quality changed successively from sweaty via plastic-like to sweaty and waxy. On the other hand, the odor qualities in the series of (E)-3-alken-1-ols and (E)-3-alkenals changed from grassy, green to an overall citrus-like, fresh, soapy, and coriander-like odor with increasing chain length. With regard to their odor potencies, the lowest thresholds in air were found for (E)-3-heptenoic acid, (E)-3-hexenoic acid, and (E)-3-hexenal.

Synthesis of guaia-4(5)-en-11-ol, guaia-5(6)-en-11-ol, aciphyllene, 1-epi-melicodenones C and E, and other guaiane-type sesquiterpenoids via the diastereoselective epoxidation of guaiol

The diastereomeric ratio of epoxidation of the internally bridged carbon-carbon double bond of guaiol (1a) is strongly influenced by the combined effects of the types of remote protecting groups on the hydroxyisopropyl side chain, choice of solvent, and epoxidizing reagent. This observation has allowed us to devise concise stereoselective syntheses of a range of guaiane-type sesquiterpenoids via an epoxidation, ring-opening/elimination, and functionality manipulation sequence. Natural products guaia-4(5)-en-11-ol (2a), guaia-5(6)-en-11-ol (3), and aciphyllene (4a) and epimers of the recently isolated natural products, 1-epi-guaia-4(5)-en-11-ol (2b), 1-epi-aciphyllene (4b), and 1-epi-melicodenones C (5a) and E (6a), were synthesized in good yields in relatively few steps.

The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.)

In this study, we compared the effects of cryogenic grinding and hammer milling on the flavour attributes of black, white, and green pepper. The flavour attributes were analysed using headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC/MS), sensory evaluation and electronic nose (e-nose) analysis. Cryogenic grinding resulted in minimal damage to the colour, flavour, and sensory attributes of the spices. Cryogenic grinding was also better than hammer milling at preserving the main potent aroma constituents, but the concentrations of the main aroma constituents were dramatically reduced after storing the samples at 4 °C for 6 months. Pattern matching performed by the e-nose further supported our sensory and instrumental findings. Overall, cryogenic grinding was superior to hammer milling for preserving the sensory properties and flavour attributes of pepper without significantly affecting its quality. However, we found that the flavour quality of ground pepper was reduced during storage.

Studies on the chemical composition and possible mechanisms underlying the antispasmodic and bronchodilatory activities of the essential oil of Artemisia maritima L

This study describes the chemical composition of the essential oil of Artemisia maritima (Am.Oil) and the pharmacological basis for its medicinal use in gut and airways disorders. Twenty five compounds, composing 93.7% of the oil, were identified; among these, chrysanthenyl propionate and elixene were identified for the first time from any Artemisia species. The Am.Oil (0.3-1.0 mg/mL) suppressed spontaneous and high K(+) (80 mM)-induced contractions in isolated rabbit jejunum, suggestive of an antispasmodic effect mediated possibly through calcium channel blockade. The calcium channel blockade activity was confirmed when pre-treatment of the tissue with Am.Oil (0.01-0.03 mg/mL) shifted the Ca(++) concentration-response curves to the right, similar to verapamil and papaverine. In isolated tracheal strips, Am.Oil inhibited carbachol (CCh; 1 μM)-induced contractions more than that induced by K(+) and shifted the isoprenaline-induced inhibitory CRCs to the left, similar to papaverine, suggestive of potentiation, while, verapamil was more potent against K(+) than CCh-induced contractions and had no potentiating effect on isoprenaline-induced inhibitory CRCs. These data indicate that the Am.Oil exhibited spasmolytic and bronchodilator activities mediated possibly through dual blockade of calcium channels and phosphodiesterase, which provides the pharmacological basis to the medicinal use of Artemisia maritima in colic, diarrhea and possibly asthma.