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Zhang Z, Gao L, Tao L, Wu T, Suo J, Hu Y, Yu W, Wu J, Song L. Gas Chromatography-Mass Spectrometry Metabolites and Transcriptome Profiling Reveal Molecular Mechanisms and Differences in Terpene Biosynthesis in Two Torrya grandis Cultivars during Postharvest Ripening. Int J Mol Sci 2024; 25:5581. [PMID: 38891770 PMCID: PMC11171539 DOI: 10.3390/ijms25115581] [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: 03/30/2024] [Revised: 05/13/2024] [Accepted: 05/16/2024] [Indexed: 06/21/2024] Open
Abstract
Terpene aroma compounds are key quality attributes of postharvest Torreya grandis nuts, contributing to their commercial value. However, terpene biosynthesis and regulatory networks in different T. grandis cvs. are still poorly understood. Here, chief cvs. 'Xi Fei' and 'Xiangya Fei' were investigated for their differences in terpene biosynthesis and gene expression levels during postharvest ripening using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and transcriptomic datasets. A total of 28 and 22 aroma compounds were identified in 'Xi Fei' and 'Xiangya Fei', respectively. Interestingly, differences in aroma composition between the two cvs. were mostly attributed to D-limonene and α-pinene levels as key determinants in Torreya nuts' flavor. Further, transcriptome profiling, correlation analysis, and RT-qPCR annotated two novel genes, TgTPS1 in 'Xi Fei' and TgTPS2 in 'Xiangya Fei', involved in terpene biosynthesis. In addition, six transcription factors (TFs) with comparable expression patterns to TgTPS1 and four TFs to TgTPS2 were identified via correlation analysis of a volatile and transcriptome dataset to be involved in terpene biosynthesis. Our study provides novel insight into terpene biosynthesis and its regulation at the molecular level in T. grandis nut and presents a valuable reference for metabolic engineering and aroma improvement in this less explored nut.
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Affiliation(s)
| | | | | | | | | | | | | | - Jiasheng Wu
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China; (Z.Z.); (L.G.); (L.T.); (T.W.); (J.S.); (Y.H.); (W.Y.)
| | - Lili Song
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China; (Z.Z.); (L.G.); (L.T.); (T.W.); (J.S.); (Y.H.); (W.Y.)
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2
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Bu N, Yang Q, Chen J, Li Y, Liu D. Characterization and Discrimination of Volatile Compounds in Chilled Tan Mutton Meat during Storage Using HiSorb-TD-GC-MS and E-Nose. Molecules 2023; 28:4993. [PMID: 37446654 DOI: 10.3390/molecules28134993] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 06/21/2023] [Accepted: 06/23/2023] [Indexed: 07/15/2023] Open
Abstract
Chilled Tan mutton is currently the mainstream of Tan mutton production and consumption in China, but the reports on chilled meat quality evaluation and shelf-life discrimination by volatiles are limited. This study aimed to investigate the changes of volatile compounds in chilled Tan mutton at four storage stages (1d, 3d, 5d, 7d) in order to differentiate the various storage stages. An analysis protocol was established for the characterization and discrimination of the volatiles in chilled Tan mutton based on high capacity sorptive extraction-thermal desorption-gas coupled with chromatography-mass spectrometry (HiSorb-TD-GC-MS), electronic nose (E-nose), and multivariate statistical analysis. A total of 96 volatile compounds were identified by HiSorb-TD-GC-MS, in which six compounds with relative odor activity value >1 were screened as the key characteristic volatiles in chilled Tan mutton. Four storage stages were discriminated by partial least squares discriminant analysis, and nine differential volatile compounds showed a variable importance for the projection score >1, including octanoic acid, methyl ester, decanoic acid, methyl ester, acetic acid, heptanoic acid, methyl ester, propanoic acid, 2-hydroxy-, methyl ester, (ñ)-, hexanoic acid, propanoic acid, butanoic acid, and nonanoic acid. With the volcano plot analysis, hexadecanoic acid, methyl ester, was the common volatile marker candidate to discriminate chilled stages of Tan mutton. Meanwhile, E-nose could discriminate chilled Tan mutton at different storage stages rapidly and efficiently using linear discriminant analysis. Furthermore, E-nose sensors could obtain comprehensive volatile profile information, especially in esters, acids, and alcohols, which could confirm the potential of E-nose for meat odor recognition. Thus, this analysis protocol could characterize and discriminate the volatiles in chilled Tan mutton during storage.
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Affiliation(s)
- Ningxia Bu
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Qi Yang
- Ningxia Veterinary Drugs and Fodder Inspection Institute, Yinchuan 750011, China
| | - Juan Chen
- Ningxia Veterinary Drugs and Fodder Inspection Institute, Yinchuan 750011, China
| | - Yongqin Li
- Ningxia Veterinary Drugs and Fodder Inspection Institute, Yinchuan 750011, China
| | - Dunhua Liu
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
- College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
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3
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Leal AR, Dionísio AP, Abreu FAPD, Oliveira GFD, Araújo IMDS, Magalhães HCR, Leite AB, Silva EKMD, Nascimento RFD, Nascimento HOD, Sousa PHMD. Impact of different kernel grades on volatile compounds profile, fatty acids and oxidative quality of cashew nut oil. Food Res Int 2023; 165:112526. [PMID: 36869453 DOI: 10.1016/j.foodres.2023.112526] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 01/12/2023] [Accepted: 01/21/2023] [Indexed: 01/26/2023]
Abstract
In this study, the impact of kernel grade on the physicochemical quality, fatty acids, and volatile compounds of cashew nut oil was assessed. The oil samples were obtained from different classifications of nuts and analyzed for acid and peroxide values, color, fatty acids and volatile compounds. The broken kernel oils showed similar or superior quality to the whole kernel oil (LW3), especially samples B3 (batoque) and P3 (large piece), with acid, peroxide and color values equal to the one in LW3. The oils from less intact nuts showed high proportions of monounsaturated fatty acids (MUFA), with acid ratios higher than the ones in LW3 (64.47 to 65.28 %, while the latter displayed 63.33 %). Sample P3 showed higher proportions of volatile compounds not derived from oxidation. This study expands the possibility of valorizing lower commercial value cashew nuts by producing oil with adequate quality for consumption.
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Affiliation(s)
- Amanda Rodrigues Leal
- Department of Food Engineering, Federal University of Ceara, 60356-000 Fortaleza, CE, Brazil.
| | - Ana Paula Dionísio
- Embrapa Agroindústria Tropical, Dra Sara Mesquita St., 2270, 60511-110 Fortaleza, CE, Brazil.
| | | | | | | | | | - Andressa Barbosa Leite
- Department of Food Engineering, Federal University of Ceara, 60356-000 Fortaleza, CE, Brazil.
| | | | | | | | - Paulo Henrique Machado de Sousa
- Department of Food Engineering, Federal University of Ceara, 60356-000 Fortaleza, CE, Brazil; Graduate Program in Gastronomy, Culture and Art Institute, Federal University of Ceara, 60356-000 Fortaleza, CE, Brazil.
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Tian F, Woo SY, Lee SY, Park SB, Zheng Y, Chun HS. Antifungal Activity of Essential Oil and Plant-Derived Natural Compounds against Aspergillus flavus. Antibiotics (Basel) 2022; 11:antibiotics11121727. [PMID: 36551384 PMCID: PMC9774910 DOI: 10.3390/antibiotics11121727] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 11/26/2022] [Accepted: 11/28/2022] [Indexed: 12/04/2022] Open
Abstract
Aspergillus flavus is a facultative parasite that contaminates several important food crops at both the pre- and post-harvest stages. Moreover, it is an opportunistic animal and human pathogen that causes aspergillosis diseases. A. flavus also produces the polyketide-derived carcinogenic and mutagenic secondary metabolite aflatoxin, which negatively impacts global food security and threatens human and livestock health. Recently, plant-derived natural compounds and essential oils (EOs) have shown great potential in combatting A. flavus spoilage and aflatoxin contamination. In this review, the in situ antifungal and antiaflatoxigenic properties of EOs are discussed. The mechanisms through which EOs affect A. flavus growth and aflatoxin biosynthesis are then reviewed. Indeed, several involve physical, chemical, or biochemical changes to the cell wall, cell membrane, mitochondria, and related metabolic enzymes and genes. Finally, the future perspectives towards the application of plant-derived natural compounds and EOs in food protection and novel antifungal agent development are discussed. The present review highlights the great potential of plant-derived natural compounds and EOs to protect agricultural commodities and food items from A. flavus spoilage and aflatoxin contamination, along with reducing the threat of aspergillosis diseases.
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Kang MJ, Suh JH. Metabolomics as a tool to evaluate nut quality and safety. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Effect of Different Extraction Methods on Quality Characteristics of Rapeseed and Flaxseed Oils. J FOOD QUALITY 2022. [DOI: 10.1155/2022/8296212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
This study reports the effect of roasted pretreatment combined with screw press, hydraulic press, and Soxhlet extraction methods on various quality indexes of rapeseed and flaxseed oils, including the oil yield, sensory indexes (color, smell, clarity, viscosity, and colligation score), physicochemical properties (acid value, peroxide value, saponification value, moisture and volatiles), major components (fatty acid composition and triglyceride composition), and minor components (volatile compounds, total phenols, and vitamin E contents). The results indicated that the oil yield, sensory indexes, physicochemical properties, fatty acid composition, volatile compounds, total phenol, and vitamin E contents in vegetable oils have been significantly affected by different extraction methods. The yields of rapeseed and flaxseed oils of Soxhlet extraction method were increased by 30.10%–73.90% and 6.30%–54.40%, respectively, compared with other treatment groups. In addition, roasted pretreatment significantly increased the yields of oils by 4.10%–25.00% and 6.70%–23.15%, respectively, compared with the untreated group. The contents of linolenic acid and vitamin E in rapeseed and flaxseed oils extracted from screw press method were higher. In particular, the linolenic acid content of cold-pressed rapeseed oil extracted by screw press increased by 1.50%–23.80% compared with other treatment groups. In addition, the contents of vitamin E in cold-pressed rapeseed oil and flaxseed oil obtained by screw press increased by 1.22%–78.91% and 3.00%–18.80%, respectively. The Soxhlet extraction could improve oil yield and total phenol content, but the quality of the oil was inferior due to high acid values (0.93–3.36 mg KOH/g) and peroxide values (0.70–5.23 meq O2/kg). Furthermore, the hydraulic press method could extract vegetable oils with excellent sensory scores. The roasted pretreatment gives the rapeseed and flaxseed oils a good smell. The major volatile compounds in rapeseed and flaxseed oils were aldehydes, acids, alcohols, heterocycles, and ketones. Different extraction methods and pretreatment had no significant effect on the compositions and contents of triglycerides. This study provides a basic understanding on the selection of appropriate oil extraction techniques for oil extraction at a large scale.
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Pan FG, Chen XM, Pang Y, Yang EQ, Wang SY, Wang Y, Liu BQ. Characterization of volatile compounds in evening primrose oil after γ‐irradiate. FLAVOUR FRAG J 2022. [DOI: 10.1002/ffj.3695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Feng Guang Pan
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
| | - Xian Mao Chen
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
| | - Yong Pang
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
| | - En Qi Yang
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
| | - Su Yin Wang
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
| | - Yan Fei Wang
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
| | - B. Q. Liu
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
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Zhang H, Yuan Y, Zhu X, Xu R, Shen H, Zhang Q, Ge X. The Effect of Different Extraction Methods on Extraction Yield, Physicochemical Properties, and Volatile Compounds from Field Muskmelon Seed Oil. Foods 2022; 11:foods11050721. [PMID: 35267354 PMCID: PMC8909143 DOI: 10.3390/foods11050721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 02/18/2022] [Accepted: 02/23/2022] [Indexed: 01/10/2023] Open
Abstract
Field muskmelon seed oil was extracted by press extraction (PE), Soxhlet extraction (SE), organic extraction (OSE), and aqueous extraction (AE). The oils were then evaluated for their physicochemical properties, fatty acid composition, volatile compounds, and antioxidant properties. A high yield oil was found in the SE sample. The AE sample had the highest elevated acid and peroxide values, while PE and OSE had the highest oil iodine content. The oil samples did not differ significantly in their fatty acid profile depending on the extraction method. However, E-nose, HS-GC-IMS, and HS-SPME-GC-MS showed that the flavor composition of the four samples was significantly different, attributed to the changes in the composition and content of the compounds caused by the different extraction methods. Furthermore, the strongest FRAP and the free radical scavenging ability of DPPH and ABTS+ showed in the SE sample. In general, SE’s seed oil has certain advantages when applied to the muskmelon seed oil industry.
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Affiliation(s)
- Huijun Zhang
- School of Life Science, Huaibei Normal University, Huaibei 235000, China; (H.Z.); (Y.Y.); (X.Z.); (R.X.)
| | - Yushu Yuan
- School of Life Science, Huaibei Normal University, Huaibei 235000, China; (H.Z.); (Y.Y.); (X.Z.); (R.X.)
| | - Xiuxiu Zhu
- School of Life Science, Huaibei Normal University, Huaibei 235000, China; (H.Z.); (Y.Y.); (X.Z.); (R.X.)
| | - Runzhe Xu
- School of Life Science, Huaibei Normal University, Huaibei 235000, China; (H.Z.); (Y.Y.); (X.Z.); (R.X.)
| | - Huishan Shen
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (H.S.); (Q.Z.)
| | - Qian Zhang
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (H.S.); (Q.Z.)
| | - Xiangzhen Ge
- School of Life Science, Huaibei Normal University, Huaibei 235000, China; (H.Z.); (Y.Y.); (X.Z.); (R.X.)
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (H.S.); (Q.Z.)
- Correspondence:
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Ao X, Mu Y, Li L, Liu D, Lv Z. Roasting intervention for the volatile composition of three varieties of nuts originating from Torreya yunnanensis. J Food Biochem 2021; 46:e14044. [PMID: 34964134 DOI: 10.1111/jfbc.14044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 11/13/2021] [Accepted: 12/13/2021] [Indexed: 10/19/2022]
Abstract
For the first time, the volatiles of three varieties of fresh and roasted Torreya yunnanensis nuts were investigated by solid-phase microextraction-gas chromatography-mass spectrometry. The results indicated that roasting had the greatest effect on the volatiles of millet capsules. Fresh nuts had many terpenes, esters, and aldehydes, while roasting led to the formation of pyrazines and furans. In subsequent work, short-term low temperature and small sample area exposed to high temperature had a large effect on the increase in some volatiles and was characterized by a green flavor, such as α-pinene, while ultrahigh-temperature (200 and 230°C) resulted in a decrease in the total volatiles with the generation of unpleasant flavors. Finally, the combination of 170°C for 40 min and slight crushing was found to be the best roasting conditions for samples by means of GC-MS and two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC/TOF-MS). PRACTICAL APPLICATIONS: Torreya yunnanensis and its nuts have broad development prospects because of their wide use and rich nutrition. However, inappropriate processing and lack of attention to natural materials such as nuts and wood leads to their poor usage. In addition, volatile compounds make a major contribution to the nut aroma, which is an important indicator of their sensory quality. However, no one has applied roasting technology to Torreya yunnanensis nuts or studied the volatile compounds of the roasted nuts. This study revealed the changes in the composition and content of volatile compounds in Torreya yunnanensis nuts before and after roasting, and the influence of different process points, suggesting that they are key contributors to the development of the related products.
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Affiliation(s)
- Xuan Ao
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Yihan Mu
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Linzhu Li
- Guizhou Academy of Testing and Analysis, Guiyang, China
| | - Dongwei Liu
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Zhaolin Lv
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China.,Department of Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing, China
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10
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Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification. Foods 2021; 10:foods10071611. [PMID: 34359483 PMCID: PMC8308100 DOI: 10.3390/foods10071611] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 07/08/2021] [Accepted: 07/09/2021] [Indexed: 11/19/2022] Open
Abstract
The presence of nuts in diets has notably increased due to their composition, and the presence of antioxidants and their unsaturated fatty acid profile has led to a considerable increase in their consumption. The volatile profile of nuts is important from different points of view. It affects consumer’s selection, influences raw material selection for the production of composite foods, dictates variety selection in breeding programs, and, from a quality perspective, its changes can indicate food degradation or alteration. A review of the published bibliography concerning the determination of volatiles in nuts has been carried out. The information retrieved has been divided into four main sections. First, a discussion on the main volatiles present in nuts is performed; next, a revision of the methods used to determine the volatiles is presented; and, finally, two sections describing how harvesting conditions, healthy state and the thermal treatment of nuts modifies their volatile profile are added. Analysis of the published bibliography denoted the complexity of volatile determination and the different variables that can modify the compounds present in the volatile fraction of nuts.
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Yang KM, Chao LK, Wu CS, Ye ZS, Chen HC. Headspace Solid-Phase Microextraction Analysis of Volatile Components in Peanut Oil. Molecules 2021; 26:molecules26113306. [PMID: 34072807 PMCID: PMC8197802 DOI: 10.3390/molecules26113306] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 05/19/2021] [Accepted: 05/28/2021] [Indexed: 11/16/2022] Open
Abstract
Peanut oil is favored by consumers due to its rich nutritional value and unique flavor. This study used headspace solid-phase microextraction (HS-SPME) combined with gas chromatography (GC) and gas chromatography–mass spectrometry (GC-MS) to examine the differences in the peanut oil aroma on the basis of variety, roasting temperatures, and pressing components. The results revealed that the optimal conditions for extracting peanut oil were achieved through the use of 50/30 μm DVB/CAR/PDMS fibers at 60 °C for 50 min. The primary compounds present in peanut oil were pyrazines. When peanuts were roasted, the temperature raised from 120 °C to 140 °C and the content of aldehydes in peanut oil increased; however, the content of aldehydes in No. 9 oil at 160 °C decreased. The components of peanut shell oil varied depending on the peanut variety. The most marked difference was observed in terms of the main compound at the two roasting temperatures. This compound was a pyrazine, and the content increased with the roasting temperature in hekei oils. When the roasting temperature was lower, No. 9 oil contained more fatty acid oxidation products such as hexanal, heptanal, and nonanal. When the roasting temperature increased, No. 9 oil contained more furfural and 5-methylfurfural. Heren oil was easier to oxidize and produced nonanal that possessed a fatty aroma.
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Affiliation(s)
- Kai-Min Yang
- Department of Hospitality Management, Mingdao University, Changhua 523, Taiwan;
| | - Louis Kuoping Chao
- Department of Cosmeceutics, China Medical University, Taichung 406, Taiwan; (L.K.C.); (C.-S.W.)
| | - Chin-Sheng Wu
- Department of Cosmeceutics, China Medical University, Taichung 406, Taiwan; (L.K.C.); (C.-S.W.)
| | - Zih-Sian Ye
- Department of Cosmeceutics, China Medical University, Taichung 406, Taiwan; (L.K.C.); (C.-S.W.)
- Correspondence: (Z.-S.Y.); (H.-C.C.); Tel.: +886-4-2205-3366 (ext. 5306) (Z.-S.Y.); +886-4-2205-3366 (ext. 5310) (H.-C.C.); Fax: +886-4-2236-8557 (H.-C.C.)
| | - Hsin-Chun Chen
- Department of Cosmeceutics, China Medical University, Taichung 406, Taiwan; (L.K.C.); (C.-S.W.)
- Correspondence: (Z.-S.Y.); (H.-C.C.); Tel.: +886-4-2205-3366 (ext. 5306) (Z.-S.Y.); +886-4-2205-3366 (ext. 5310) (H.-C.C.); Fax: +886-4-2236-8557 (H.-C.C.)
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12
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González‐Gamallo S, Salvador MD, Fregapane G. Design and Characteristics of Novel Sensory and Nutritionally Oriented Olive, Seed, and Nut Virgin Oils’ Blendings. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | | | - Giuseppe Fregapane
- Facultad de Ciencias Químicas Universidad de Castilla‐La Mancha Ciudad Real E‐13071 Spain
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Ramos-Escudero F, Morales MT, Ramos Escudero M, Muñoz AM, Cancino Chavez K, Asuero AG. Assessment of phenolic and volatile compounds of commercial Sacha inchi oils and sensory evaluation. Food Res Int 2021; 140:110022. [DOI: 10.1016/j.foodres.2020.110022] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 11/14/2020] [Accepted: 12/10/2020] [Indexed: 10/22/2022]
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Czernicka L, Ludwiczuk A, Rój E, Marzec Z, Jarzab A, Kukula-Koch W. Acetylcholinesterase Inhibitors among Zingiber officinale Terpenes-Extraction Conditions and Thin Layer Chromatography-Based Bioautography Studies. Molecules 2020; 25:E1643. [PMID: 32260053 PMCID: PMC7181192 DOI: 10.3390/molecules25071643] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 03/27/2020] [Accepted: 03/30/2020] [Indexed: 01/01/2023] Open
Abstract
Although numerous studies have been conducted on ginger extracts and fractions, the data on the pharmacological activity of single constituents of Zingiber officinale are still insufficient. To assess the antidementia properties of the plant, a thin layer chromatography (TLC)-based bioautography acetylcholinesterase inhibitory assay was performed on the Zingiber officinale diethyl ether extract. It led to the recognition of three active inhibitors among volatile constituents of the plant: ar-curcumene (A), α-sesquiphellandrene (B) and a-zingiberene (C). The identification of the components was possible thanks to the application of a TLC-HPLC-MS interface analysis of active zones and the GC-MS qualitative analysis of the tested samples. Based on the obtained results, the influence of several extraction techniques (hydrodistillation-HD, pressurized liquid extraction or accelerated solvent extraction-ASE, shaking maceration-SM, supercritical fluid extraction-SFE, and ultrasound-assisted extraction-UAE) on the recovery of the active metabolites from plant material was assessed to deliver enriched extracts. As a result, HD and SFE, were found to be the most efficient methods to recover the volatile components and the concentrations of A, B, and C reached 0.51 ± 0.025, 0.77 ± 0.045, and 1.67 ± 0.11 percent, respectively. Only HD and SFE were found to recover monoterpene hydrocarbons from the plant matrix. The remaining techniques provided extracts rich in more complex constituents, like sesquiterpenes.
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Affiliation(s)
- Lidia Czernicka
- Chair and Department of Food and Nutrition, Medical University of Lublin, 4a Chodźki Str., 20-093 Lublin, Poland; (L.C.); (Z.M.)
| | - Agnieszka Ludwiczuk
- Independent Laboratory of Natural Products Chemistry, Chair and Department of Pharmacognosy, Medical University of Lublin; 1 Chodzki Str., 20-093 Lublin, Poland;
| | - Edward Rój
- Supercritical Extraction Department, ŁUKASIEWICZ Research Network—New Chemical Syntheses Institute, Tysiąclecia Państwa Polskiego Ave. 13a, 24-110 Puławy, Poland;
| | - Zbigniew Marzec
- Chair and Department of Food and Nutrition, Medical University of Lublin, 4a Chodźki Str., 20-093 Lublin, Poland; (L.C.); (Z.M.)
| | - Agata Jarzab
- Department of Biochemistry and Molecular Biology, Medical University of Lublin, 1 Chodzki St., 20-093 Lublin, Poland;
| | - Wirginia Kukula-Koch
- Chair and Department of Pharmacognosy, Medical University of Lublin; 1 Chodzki Str., 20-093 Lublin, Poland
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