1
|
Böckstiegel L, Schaumann T, Egert B, Kulling SE, Weinert CH. Development of an Untargeted Method for the Analysis of the Volatile Profile of Onions via Solid-Phase Microextraction Arrow-Headspace-Gas Chromatography-Mass Spectrometry Using Design of Experiments. J Sep Sci 2024; 47:e202400305. [PMID: 39363479 DOI: 10.1002/jssc.202400305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 08/31/2024] [Accepted: 09/05/2024] [Indexed: 10/05/2024]
Abstract
The distinctive aroma of onions, consisting primarily of sulfur-containing compounds, is one of the reasons for the popularity of the vegetable. The rapid enzymatic and chemical reactions that occur after the destruction of onion bulb tissue render the analysis of the volatile profile challenging. Therefore, sample preparation is a crucial step in the analysis of the onion volatilome, but it often does not receive the necessary attention in the literature. In this work, we focused on two aspects: Firstly, we compared different sample preparation approaches to maximize the volatile yield and to enable the description of the onion volatile profile as it would emerge after a solid-phase microextraction (SPME) Arrow sampling procedure. For headspace (HS)-gas chromatography-mass spectrometry analysis, onion juice with the addition of an ammonium sulfate solution proved to be the best option. Secondly, we optimized the HS sampling and desorption parameters (enrichment time, enrichment temperature, agitator speed, desorption time) for onion volatiles using the efficient design of experiments (DoE) approach. The optimal conditions for the analysis with HS-SPME Arrow were an enrichment time of 75 min at 60°C with an agitator speed of 713 rpm and a desorption time of 120 s.
Collapse
Affiliation(s)
- Lea Böckstiegel
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
| | - Theresa Schaumann
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
| | - Björn Egert
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
| | - Sabine E Kulling
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
| | - Christoph H Weinert
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
| |
Collapse
|
2
|
Wu M, Ma Y, Yin J, Wang J, Rao S, He J, Zhang R, Xiong Y. Selenium content, chemical composition and volatile components of essential oil and hydrosol from flowers of Cardamine violifolia. Chem Biodivers 2024; 21:e202301428. [PMID: 38116867 DOI: 10.1002/cbdv.202301428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 12/11/2023] [Accepted: 12/18/2023] [Indexed: 12/21/2023]
Abstract
Cardamine violifolia is a unique selenium hyperaccumulating vegetable in China, but its flowers are commonly wasted in large-scale cultivation. To better utilize this resource, this study explored the selenium content, chemical composition, and volatile organic compounds (VOCs) of hydro-distilling essential oil (EO) and hydrosol from C. violifolia flowers. ICP-MS results indicated that the EO and hydrosol contained selenium reaching 13.66±2.82 mg/kg and 0.0084±0.0013 mg/kg, respectively. GC-MS analysis revealed that organic acids, hydrocarbons, and amines were the main components of EO. Additionally, benzyl nitrile, benzaldehyde, benzyl isothiocyanate, benzyl alcohol, megastigmatrienone, and 2-methoxy-4-vinylphenol also existed in considerable amounts. The hydrosol extract had fewer components, mainly amines. HS-SPME-GC-MS corresponded to the composition analysis and aromatic compounds were the prevalent VOCs, while HS-GC-IMS primarily identified C2-C10 molecular alcohols, aldehydes, ethers, and sulfur-containing compounds. This study first described the chemical composition and VOC profiles of EO and hydrosol from selenium hyperaccumulating plant.
Collapse
Affiliation(s)
- Muci Wu
- Hubei Key Laboratory of Nutritional Quality and Safety of Agro-products, Institute of Quality Standard & Testing Technology for Agro-products, Hubei Academy of Agricultural Sciences, Wuhan, 430064, Hubei Province, P.R. China
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei Province, P.R. China
| | - Yan Ma
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei Province, P.R. China
| | - Jinjing Yin
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei Province, P.R. China
| | - Jingyi Wang
- School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068, Hubei Province, P.R. China
| | - Shen Rao
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei Province, P.R. China
| | - Jingren He
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei Province, P.R. China
| | - Rui Zhang
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei Province, P.R. China
| | - Yin Xiong
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei Province, P.R. China
| |
Collapse
|
3
|
Ma Y, Yin J, Wang J, Liu X, He J, Zhang R, Rao S, Cong X, Xiong Y, Wu M. Selenium speciation and volatile flavor compound profiles in the edible flowers, stems, and leaves of selenium-hyperaccumulating vegetable Cardamine violifolia. Food Chem 2023; 427:136710. [PMID: 37406448 DOI: 10.1016/j.foodchem.2023.136710] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 06/12/2023] [Accepted: 06/21/2023] [Indexed: 07/07/2023]
Abstract
Cardamine violifolia is a unique selenium (Se)-hyperaccumulating vegetable in China. The total Se content and Se speciation of three edible parts, including flowers, stems, and leaves were detected by HPLC-ICP-MS. Volatile organic compounds (VOCs) greatly impact food flavor. The VOCs of three samples were analyzed by E-nose, HS-GC-IMS, and HS-SPME-GC-MS. The results showed that the total Se content in flowers was significantly higher than that in leaves and was the lowest in stems. Organic Se accounts for more than 98% of the total Se content, primarily selenocystine, followed by methyl selenocysteine. A total of 102 VOCs were identified from C. violifolia, mainly esters, aldehydes, alcohols, and ketones. Flowers contained abundant VOCs, while stems and leaves contained fewer but similar profiles. Moreover, multivariate statistical analysis was applied to investigate the VOC variations and marker VOCs. This work can provide useful knowledge for understanding the Se characteristics and flavor of C. violifolia.
Collapse
Affiliation(s)
- Yan Ma
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Jinjing Yin
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Jingyi Wang
- School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Xin Liu
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Jingren He
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Rui Zhang
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shen Rao
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xin Cong
- Enshi Se-Run Health Tech Development Co., Ltd., Enshi 445000, China
| | - Yin Xiong
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Muci Wu
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
| |
Collapse
|
4
|
Gfeller A, Fuchsmann P, De Vrieze M, Gindro K, Weisskopf L. Bacterial Volatiles Known to Inhibit Phytophthora infestans Are Emitted on Potato Leaves by Pseudomonas Strains. Microorganisms 2022; 10:microorganisms10081510. [PMID: 35893568 PMCID: PMC9394277 DOI: 10.3390/microorganisms10081510] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 06/24/2022] [Accepted: 07/05/2022] [Indexed: 11/29/2022] Open
Abstract
Bacterial volatiles play important roles in mediating beneficial interactions between plants and their associated microbiota. Despite their relevance, bacterial volatiles are mostly studied under laboratory conditions, although these strongly differ from the natural environment bacteria encounter when colonizing plant roots or shoots. In this work, we ask the question whether plant-associated bacteria also emit bioactive volatiles when growing on plant leaves rather than on artificial media. Using four potato-associated Pseudomonas, we demonstrate that potato leaves offer sufficient nutrients for the four strains to grow and emit volatiles, among which 1-undecene and Sulfur compounds have previously demonstrated the ability to inhibit the development of the oomycete Phytophthora infestans, the causative agent of potato late blight. Our results bring the proof of concept that bacterial volatiles with known plant health-promoting properties can be emitted on the surface of leaves and warrant further studies to test the bacterial emission of bioactive volatiles in greenhouse and field-grown plants.
Collapse
Affiliation(s)
- Aurélie Gfeller
- Changins School of Viticulture and Oenology, 1260 Nyon, Switzerland; (A.G.); (M.D.V.)
- Agroscope, Plant Protection, 1260 Nyon, Switzerland;
| | - Pascal Fuchsmann
- Agroscope, Nutrition, Sensory analysis and Flavour Group, 3003 Bern, Switzerland;
| | - Mout De Vrieze
- Changins School of Viticulture and Oenology, 1260 Nyon, Switzerland; (A.G.); (M.D.V.)
- Agroscope, Plant Protection, 1260 Nyon, Switzerland;
- Department of Biology, University of Fribourg, 1700 Fribourg, Switzerland
| | - Katia Gindro
- Agroscope, Plant Protection, 1260 Nyon, Switzerland;
| | - Laure Weisskopf
- Changins School of Viticulture and Oenology, 1260 Nyon, Switzerland; (A.G.); (M.D.V.)
- Department of Biology, University of Fribourg, 1700 Fribourg, Switzerland
- Correspondence:
| |
Collapse
|
5
|
Skok A, Bazel Y, Vishnikin A. New analytical methods for the determination of sulfur species with microextraction techniques: a review. J Sulphur Chem 2022. [DOI: 10.1080/17415993.2022.2045294] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Arina Skok
- Department of Analytical Chemistry, Institute of Chemistry, Pavol Jozef Šafárik University in Košice, Košice, Slovak Republic
| | - Yaroslav Bazel
- Department of Analytical Chemistry, Institute of Chemistry, Pavol Jozef Šafárik University in Košice, Košice, Slovak Republic
| | - Andriy Vishnikin
- Department of Analytical Chemistry, Oles Honchar National University, Dnipro, Ukraine
| |
Collapse
|
6
|
Weisskopf L, Schulz S, Garbeva P. Microbial volatile organic compounds in intra-kingdom and inter-kingdom interactions. Nat Rev Microbiol 2021; 19:391-404. [PMID: 33526910 DOI: 10.1038/s41579-020-00508-1] [Citation(s) in RCA: 170] [Impact Index Per Article: 56.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/18/2020] [Indexed: 12/12/2022]
Abstract
Microorganisms produce and excrete a versatile array of metabolites with different physico-chemical properties and biological activities. However, the ability of microorganisms to release volatile compounds has only attracted research attention in the past decade. Recent research has revealed that microbial volatiles are chemically very diverse and have important roles in distant interactions and communication. Microbial volatiles can diffuse fast in both gas and water phases, and thus can mediate swift chemical interactions. As well as constitutively emitted volatiles, microorganisms can emit induced volatiles that are triggered by biological interactions or environmental cues. In this Review, we highlight recent discoveries concerning microbial volatile compounds and their roles in intra-kingdom microbial interactions and inter-kingdom interactions with plants and insects. Furthermore, we indicate the potential biotechnological applications of microbial volatiles and discuss challenges and perspectives in this emerging research field.
Collapse
Affiliation(s)
- Laure Weisskopf
- Department of Biology, University of Fribourg, Fribourg, Switzerland
| | - Stefan Schulz
- Institute of Organic Chemistry, Technische Universitat Braunschweig, Braunschweig, Germany
| | - Paolina Garbeva
- Netherlands Institute of Ecology (NIOO-KNAW), Department of Microbial Ecology, Wageningen, The Netherlands. .,Department of Plant and Environmental Sciences, Faculty of Natural and Life Sciences, University of Copenhagen, Copenhagen, Denmark.
| |
Collapse
|
7
|
Hafez AM, Hua QT, Adam MSS. Time‐of‐flight secondary ion mass spectrometry and gas chromatography–mass spectrometry studies of alkanethiol self‐assembled monolayers on nanoporous gold surfaces. SURF INTERFACE ANAL 2021. [DOI: 10.1002/sia.6869] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Aly M. Hafez
- Department of Chemistry, College of Science King Faisal University P.O. Box 400 Al‐Ahsa 31982 Saudi Arabia
| | - Quoc Trung Hua
- Department of Applied Chemistry, Faculty of Science and Technology Keio University Yokohama Japan
| | - Mohamed Shaker S. Adam
- Department of Chemistry, College of Science King Faisal University P.O. Box 400 Al‐Ahsa 31982 Saudi Arabia
- Department of Chemistry, Faculty of Science Sohag University Sohag 82534 Egypt
| |
Collapse
|
8
|
Development of the Method for Determination of Volatile Sulfur Compounds (VSCs) in Fruit Brandy with the Use of HS-SPME/GC-MS. Molecules 2020; 25:molecules25051232. [PMID: 32182852 PMCID: PMC7179427 DOI: 10.3390/molecules25051232] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 03/06/2020] [Accepted: 03/08/2020] [Indexed: 11/17/2022] Open
Abstract
Volatile sulfur compounds (VSCs) play an important role in the aroma profile of fermented beverages. However, because of their low concentration in samples, their analysis is difficult. The headspace solid-phase microextraction (HS–SPME) technique coupled with gas chromatography and mass spectrometry (GC–MS) is one of the methods successfully used to identify VSCs in wine and beer samples. However, this method encounters more obstacles when spirit beverages are analyzed, as the ethanol content of the matrix decreases the method sensitivity. In this work, different conditions applied during HS–SPME/GC–MS analysis, namely: ethanol concentration, salt addition, time and temperature of extraction, as well as fiber coating, were evaluated in regard to 19 sulfur compounds. The best results were obtained when 50/30 μm Divinylbenzene/Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS) was used to preconcentrate the analytes from the sample at 35 °C for 30 min. The dilution of samples to 2.5% v/v ethanol and the addition of 20% w/v NaCl along with 1% EDTA significantly improves the sensitivity of extraction. The optimized method was applied to three fruit brandy samples (plum, pear, and apple) and quantification of VSCs was performed. A total of 10 compounds were identified in brandy samples and their concentration varied greatly depending on the raw material used from production. The highest concentration of identified VSCs was found in apple brandy (82 µg/L).
Collapse
|
9
|
Yang L, Liu J, Wang X, Wang R, Ren F, Zhang Q, Shan Y, Ding S. Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry. Molecules 2019; 24:molecules24213904. [PMID: 31671527 PMCID: PMC6864690 DOI: 10.3390/molecules24213904] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 10/28/2019] [Accepted: 10/28/2019] [Indexed: 11/16/2022] Open
Abstract
Volatile components in jujube fruits from Zizyphus jujuba Mill. cv. Dongzao (DZ) and Zizyphus jujuba Mill. cv. Jinsixiaozao (JS) were analyzed under different cold storage periods via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Results identified 53 peaks that corresponded to 47 compounds and were mostly alcohols, aldehydes, esters, and ketones. Differences in the volatile components of jujube fruits were revealed in topographic plots and fingerprints. For DZ, 3-pentanone was the characteristic component of fresh fruits. After storage for 15 days, dipropyl disulfide became the most special substance. Moreover, when stored for 30 and 45 days, the fruits had some same volatile components, like 2-pentyl furan and diallyl sulfide. However, for DZ stored for 60 days, esters were the prominent constituent of the volatile components, simultaneously, some new alcohols appeared. For JS, 2-ethyl furan was the representative of fresh fruits, and 2-butoxyethanol content was the most abundant after 15 and 30 days of storage. Different from that in DZ, the content of ester in JS increased after storage for 45 days. Substances such as amyl acetate dimer, methyl salicylate, and linalool greatly contributed to the jujube flavor during the late storage period. Principal component analysis (PCA) showed that fresh samples and refrigerated fruits were effectively distinguished. Heat map clustering analysis displayed the similarity of volatile components in different samples and was in accordance with PCA results. Hence, the volatile components of jujube fruits can be readily identified via HS-GC-IMS, and jujube fruits can be classified at different periods based on the difference of volatile components.
Collapse
Affiliation(s)
- Lvzhu Yang
- Longping Branch Graduate School, Hunan University, Changsha 410125, China.
- Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China.
| | - Jie Liu
- Longping Branch Graduate School, Hunan University, Changsha 410125, China.
- Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China.
| | - Xinyu Wang
- Longping Branch Graduate School, Hunan University, Changsha 410125, China.
- Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China.
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
| | - Fang Ren
- G.A.S. Department of Shandong Hanon Science Instrument Co., Ltd., Jinan 253000, China.
| | - Qun Zhang
- Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China.
| | - Yang Shan
- Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China.
| | - Shenghua Ding
- Longping Branch Graduate School, Hunan University, Changsha 410125, China.
- Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China.
| |
Collapse
|
10
|
Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking. Food Res Int 2019; 119:6-14. [DOI: 10.1016/j.foodres.2019.01.042] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Revised: 01/18/2019] [Accepted: 01/20/2019] [Indexed: 12/21/2022]
|
11
|
Müller-Maatsch J, Gurtner K, Carle R, Björn Steingass C. Investigation into the removal of glucosinolates and volatiles from anthocyanin-rich extracts of red cabbage. Food Chem 2019; 278:406-414. [DOI: 10.1016/j.foodchem.2018.10.126] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2018] [Revised: 10/25/2018] [Accepted: 10/26/2018] [Indexed: 12/28/2022]
|
12
|
Characterization of Plant Volatiles Reveals Distinct Metabolic Profiles and Pathways among 12 Brassicaceae Vegetables. Metabolites 2018; 8:metabo8040094. [PMID: 30558181 PMCID: PMC6316591 DOI: 10.3390/metabo8040094] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Revised: 12/12/2018] [Accepted: 12/13/2018] [Indexed: 01/12/2023] Open
Abstract
Plants emit characteristic organic volatile compounds (VOCs) with diverse biological/ecological functions. However, the links between plant species/varieties and their phytochemical emission profiles remain elusive. Here, we developed a direct headspace solid-phase microextraction (HS-SPME) technique and combined with non-targeted gas chromatography‒high-resolution mass spectrometry (GC-HRMS) platform to investigate the VOCs profiles of 12 common Brassicaceae vegetables (watercress, rocket, Brussels sprouts, broccoli, kai lan, choy sum, pak choi, cabbage, Chinese cabbage, cauliflower, radish and cherry radish). The direct HS-SPME sampling approach enabled reproducible capture of the rapid-emitting VOCs upon plant tissue disruption. The results revealed extensive variation in VOCs profiles among the 12 Brassicaceae vegetables. Furthermore, principal component analysis (PCA) showed that the VOC profiles could clearly distinguish the 12 Brassicaceae vegetables, and that these profiles well reflected the classical morphological classification. After multivariate statistical analysis, 44 VOCs with significant differences among the Brassicaceae vegetables were identified. Pathway analysis showed that three secondary metabolism pathways, including the fatty acid pathway, methylerythritol phosphate (MEP) pathway and glucosinolate (GLS) pathway, behave distinctively in these vegetables. These three pathways are responsible for the generation and emission of green leaf volatiles (GLVs), terpenes and isothiocyanates (ITCs), respectively. Correlation analysis further showed that volatile metabolites formed via the common pathway had significantly positive correlations, whereas metabolites from different pathways had either non-significant or significantly negative correlations. Genetic influences on these metabolites across various vegetable types were also evaluated. These findings extend our phytochemical knowledge of the 12 edible Brassicaceae vegetables and provide useful information on their secondary metabolism.
Collapse
|
13
|
Effects of Aromatic Herb Flavoring on Carotenoids and Volatile Compounds in Edible Oil From Blue Sweet Lupin (Lupinus angustifolius). EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800227] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
14
|
Hecht ES, Oberg AL, Muddiman DC. Optimizing Mass Spectrometry Analyses: A Tailored Review on the Utility of Design of Experiments. JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY 2016; 27:767-85. [PMID: 26951559 PMCID: PMC4841694 DOI: 10.1007/s13361-016-1344-x] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2015] [Revised: 01/14/2016] [Accepted: 01/16/2016] [Indexed: 05/07/2023]
Abstract
Mass spectrometry (MS) has emerged as a tool that can analyze nearly all classes of molecules, with its scope rapidly expanding in the areas of post-translational modifications, MS instrumentation, and many others. Yet integration of novel analyte preparatory and purification methods with existing or novel mass spectrometers can introduce new challenges for MS sensitivity. The mechanisms that govern detection by MS are particularly complex and interdependent, including ionization efficiency, ion suppression, and transmission. Performance of both off-line and MS methods can be optimized separately or, when appropriate, simultaneously through statistical designs, broadly referred to as "design of experiments" (DOE). The following review provides a tutorial-like guide into the selection of DOE for MS experiments, the practices for modeling and optimization of response variables, and the available software tools that support DOE implementation in any laboratory. This review comes 3 years after the latest DOE review (Hibbert DB, 2012), which provided a comprehensive overview on the types of designs available and their statistical construction. Since that time, new classes of DOE, such as the definitive screening design, have emerged and new calls have been made for mass spectrometrists to adopt the practice. Rather than exhaustively cover all possible designs, we have highlighted the three most practical DOE classes available to mass spectrometrists. This review further differentiates itself by providing expert recommendations for experimental setup and defining DOE entirely in the context of three case-studies that highlight the utility of different designs to achieve different goals. A step-by-step tutorial is also provided.
Collapse
Affiliation(s)
- Elizabeth S Hecht
- W. M. Keck FTMS Laboratory for Human Health Research, Department of Chemistry, North Carolina State University, Raleigh, NC, 27695, USA
| | - Ann L Oberg
- Division of Biomedical Statistics and Informatics, Department of Health Sciences Research, Mayo Clinic, Rochester, MN, 55905, USA
| | - David C Muddiman
- W. M. Keck FTMS Laboratory for Human Health Research, Department of Chemistry, North Carolina State University, Raleigh, NC, 27695, USA.
| |
Collapse
|