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Durante C, Morelli L, D’Eusanio V, Tassi L, Marchetti A. Exploring the Impact of Various Wooden Barrels on the Aromatic Profile of Aceto Balsamico Tradizionale di Modena by Means of Principal Component Analysis. Molecules 2024; 29:2647. [PMID: 38893522 PMCID: PMC11173617 DOI: 10.3390/molecules29112647] [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: 04/29/2024] [Revised: 05/27/2024] [Accepted: 06/01/2024] [Indexed: 06/21/2024] Open
Abstract
The study examines the unique production process of Aceto Balsamico Tradizionale di Modena PDO (ABTM), emphasizing its complex phases and the impact of raw materials and artisanal skill on its flavor characteristics. Analytical tests focused on the volatile composition of vinegars from different wood barrels at different aging stages, using solid-phase micro-extraction (SPME) coupled with gas chromatography, either with mass spectrometry (GC/MS) or flame ionization detector (FID). Multivariate analysis, including principal component analysis (PCA), was employed to investigate the presence of peculiarities among the volatile profiles of samples of different barrel origin. The research focuses on characterizing the volatile composition of vinegars sourced from individual wood barrels, such as Cherry, Chestnut, Mulberry, Juniper, and Oak. Although it was not possible to identify molecules directly connected to the woody essence, some similarities emerged between vinegar samples from mulberry and cherry barrels and between those of juniper and oak. The former group is characterized by analytes with high molecular weights, such as furfural and esters, while the latter group shows more intense peaks for ethyl benzoate. Moreover, ethyl benzoate appears to predominantly influence samples from chestnut barrels. Due to the highly complex production process of ABTM, where each battery is influenced by several factors, this study's findings are specific to the current experimental conditions.
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Affiliation(s)
- Caterina Durante
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41121 Modena, Italy; (C.D.); (L.M.); (V.D.); (A.M.)
| | - Lorenzo Morelli
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41121 Modena, Italy; (C.D.); (L.M.); (V.D.); (A.M.)
| | - Veronica D’Eusanio
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41121 Modena, Italy; (C.D.); (L.M.); (V.D.); (A.M.)
- National Interuniversity Consortium of Material Science and Technology (INSTM), 50121 Florence, Italy
| | - Lorenzo Tassi
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41121 Modena, Italy; (C.D.); (L.M.); (V.D.); (A.M.)
- National Interuniversity Consortium of Material Science and Technology (INSTM), 50121 Florence, Italy
- Interdepartmental Research Center BIOGEST-SITEIA, University of Modena and Reggio Emilia, 42121 Reggio Emilia, Italy
| | - Andrea Marchetti
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41121 Modena, Italy; (C.D.); (L.M.); (V.D.); (A.M.)
- National Interuniversity Consortium of Material Science and Technology (INSTM), 50121 Florence, Italy
- Interdepartmental Research Center BIOGEST-SITEIA, University of Modena and Reggio Emilia, 42121 Reggio Emilia, Italy
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Truzzi E, Marchetti L, Piazza DV, Bertelli D. Multivariate Statistical Models for the Authentication of Traditional Balsamic Vinegar of Modena and Balsamic Vinegar of Modena on 1H-NMR Data: Comparison of Targeted and Untargeted Approaches. Foods 2023; 12:foods12071467. [PMID: 37048288 PMCID: PMC10093814 DOI: 10.3390/foods12071467] [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: 03/06/2023] [Revised: 03/23/2023] [Accepted: 03/24/2023] [Indexed: 04/14/2023] Open
Abstract
This work aimed to compare targeted and untargeted approaches based on NMR data for the construction of classification models for Traditional Balsamic Vinegar of Modena (TBVM) and Balsamic Vinegar of Modena (BVM). Their complexity in terms of composition makes the authentication of these products difficult, which requires the employment of several time-consuming analytical methods. Here, 1H-NMR spectroscopy was selected as the analytical method for the analysis of TVBM and BVM due to its rapidity and efficacy in food authentication. 1H-NMR spectra of old (>12 years) and extra-old (>25 years) TVBM and BVM (>60 days) and aged (>3 years) BVM were acquired, and targeted and untargeted approaches were used for building unsupervised and supervised multivariate statistical modes. Targeted and untargeted approaches were based on quantitative results of peculiar compounds present in vinegar obtained through qNMR, and all spectral variables, respectively. Several classification models were employed, and linear discriminant analysis (LDA) demonstrated sensitivity and specificity percentages higher than 85% for both approaches. The most important discriminating variables were glucose, fructose, and 5-hydroxymethylfurfural. The untargeted approach proved to be the most promising strategy for the construction of LDA models of authentication for TVBM and BVM due to its easier applicability, rapidity, and slightly higher predictive performance. The proposed method for authenticating TBVM and BVM could be employed by Italian producers for safeguarding their valuable products.
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Affiliation(s)
- Eleonora Truzzi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Campi 103, 41125 Modena, Italy
| | - Lucia Marchetti
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Campi 103, 41125 Modena, Italy
| | - Danny Vincenzo Piazza
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Campi 103, 41125 Modena, Italy
| | - Davide Bertelli
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Campi 103, 41125 Modena, Italy
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3
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A Concise Profile of Gallic Acid-From Its Natural Sources through Biological Properties and Chemical Methods of Determination. Molecules 2023; 28:molecules28031186. [PMID: 36770851 PMCID: PMC9919014 DOI: 10.3390/molecules28031186] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/18/2023] [Accepted: 01/20/2023] [Indexed: 01/27/2023] Open
Abstract
Nature is a valuable source of anti-oxidants that have a health-promoting effect by inhibiting various undesirable changes leading to cell degradation and, consequently, potential disease ailments. One of them is gallic acid which has been used as a healing agent since ancient times. Currently, due to various beneficial properties, this compound is considered to be one of the main phenolic acids of great importance in numerous industries. It is commonly used as a substance protecting against the harmful effects of UV radiation, an astringent in cosmetic preparations, and a preservative in food products. Therefore, gallic acid is now deemed essential for both human health and industry. Increasingly better methods of its isolation and analysis are being developed, and new solutions are being sought to increase its production. This review, presenting a concise characterization of gallic acid, updates the knowledge about its various biological activities and methods used for its isolation and determination, including chromatographic and non-chromatographic methods.
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Wang W, Zhang F, Dai X, Liu Y, Mu J, Wang J, Ma Q, Sun J. Changes in vinegar quality and microbial dynamics during fermentation using a self-designed drum-type bioreactor. Front Nutr 2023; 10:1126562. [PMID: 36908901 PMCID: PMC9994180 DOI: 10.3389/fnut.2023.1126562] [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: 12/18/2022] [Accepted: 01/13/2023] [Indexed: 02/24/2023] Open
Abstract
The bioreactor based on solid-state fermentation technology has been developed for vinegar production, standardization of fermentation process and stabilization of vinegar quality. The microbial community diversity, and volatile compounds of six cultivars of vinegar samples fermented in a self-designed solid-state fermentation bioreactors were investigated using Illumina MiSeq platform and gas chromatography mass spectrometry (GC-MS) technology. The correlations between the richness and diversity of microbiota and volatile profiles, organic acids, as well as physicochemical indicators were explored by R software with the coplot package. The findings indicated that Acetobacter, norank-c-Cyanobacteria, and Weissella played key roles during fermentation process. Norank-f-Actinopolyporaceae, norank-c-Cyanobacteria, Pediococcus, and Microbacterium had significant correlations with the physicochemical characteristics. The most common bacterial species were associated with a citric acid content, whereas the least number of bacterial species correlated with malic acid content. Findings could be helpful for the bioreactor optimization, and thus reaching the level of pilot scale and industrialization.
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Affiliation(s)
- Wenxiu Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Fan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Xinpeng Dai
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Yaqiong Liu
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Jianlou Mu
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Qianyun Ma
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Jianfeng Sun
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China.,Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding, China.,Sino-US and Sino-Japan Joint Centre of Food Science and Technology, Baoding, China
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5
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Effect of oak chips addition on the phenolic composition of grape vinegar in fermentation process. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01410-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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6
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Comparison of Phenolic Profile of Balsamic Vinegars Determined Using Liquid and Gas Chromatography Coupled with Mass Spectrometry. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27041356. [PMID: 35209145 PMCID: PMC8874619 DOI: 10.3390/molecules27041356] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 02/14/2022] [Accepted: 02/15/2022] [Indexed: 11/29/2022]
Abstract
Balsamic vinegar is one of the best known and most popular types of vinegar, and it is a rich source of polyphenolic compounds. The quality of balsamic vinegar as well as the content of phenolic substances vary depending on the production method. In the present work, we have developed a method for comprehensive characterization of the content of phenolic compounds in balsamic vinegars based on the combination of gas chromatography (GC) and high-performance liquid chromatography (HPLC) coupled with mass spectrometric detection in single mode (MS) and tandem mode (MS/MS). In total, 14 samples of different types of balsamic vinegar were analyzed without difficulty in sample preparation. The separation conditions and detection parameters of HPLC-MS/MS were optimized and used for the determination of 29 phenolic compounds and 6 phenolic acids. The profile of phenolic compounds was completed by semi-quantitative analysis of volatile organic compounds using GC-MS after optimized headspace solid-phase microextraction. Gallic acid, protocatechuic acid, caffeic acid, and p-coumaric acid have been identified as the major phenolic compounds in balsamic vinegars.
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Validated Stability-Indicating GC-MS Method for Characterization of Forced Degradation Products of Trans-Caffeic Acid and Trans-Ferulic Acid. Molecules 2021; 26:molecules26092475. [PMID: 33922767 PMCID: PMC8123059 DOI: 10.3390/molecules26092475] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/13/2021] [Accepted: 04/19/2021] [Indexed: 01/04/2023] Open
Abstract
When dealing with simple phenols such as caffeic acid (CA) and ferulic acid (FA), found in a variety of plants, it is very important to have control over the most important factors that accelerate their degradation reactions. This is the first report in which the stabilities of these two compounds have been systematically tested by exposure to various different factors. Forced degradation studies were performed on pure standards (trans-CA and trans-FA), dissolved in different solvents and exposed to different oxidative, photolytic and thermal stress conditions. Additionally, a rapid, sensitive, and selective stability-indicating gas chromatographic-mass spectrometric method was developed and validated for determination of trans-CA and trans-FA in the presence of their degradation products. Cis-CA and cis-FA were confirmed as the only degradation products in all the experiments performed. All the compounds were perfectly separated by gas chromatography (GC) and identified using mass spectrometry (MS), a method that additionally elucidated their structures. In general, more protic solvents, higher temperatures, UV radiation and longer storage times led to more significant degradation (isomerization) of both trans-isomers. The most progressive isomerization of both compounds (up to 43%) was observed when the polar solutions were exposed to daylight at room temperature for 1 month. The method was validated for linearity, precision as repeatability, limit of detection (LOD) and limit of quantitation (LOQ). The method was confirmed as linear over tested concentration ranges from 1−100 mg L−1 (r2s were above 0.999). The LOD and LOQ for trans-FA were 0.15 mg L−1 and 0.50 mg L−1, respectively. The LOD and LOQ for trans-CA were 0.23 mg L−1 and 0.77 mg L−1, respectively.
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8
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Paktsevanidou IP, Manousi N, Zachariadis GA. Development and Validation of an Inductively Coupled Plasma – Atomic Emission Spectrometry (ICP-AES) Method for Trace Element Determination in Vinegar. ANAL LETT 2020. [DOI: 10.1080/00032719.2020.1854777] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Ioanna P. Paktsevanidou
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - N. Manousi
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - G. A. Zachariadis
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
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Zhang XL, Zheng Y, Xia ML, Wu YN, Liu XJ, Xie SK, Wu YF, Wang M. Knowledge Domain and Emerging Trends in Vinegar Research: A Bibliometric Review of the Literature from WoSCC. Foods 2020; 9:E166. [PMID: 32050682 PMCID: PMC7074530 DOI: 10.3390/foods9020166] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 01/31/2020] [Accepted: 02/06/2020] [Indexed: 12/22/2022] Open
Abstract
Vinegar is one of the most widely used acidic condiments. In recent decades, rapid advances have been made in the area of vinegar research, and the intellectual structure pertaining to this domain has significantly evolved. Thus, it is important that scientists keep abreast of associated developments to ensure an appropriate understanding of this field. To facilitate this current study, a bibliometric analysis method was adopted to visualize the knowledge map of vinegar research based on literature data retrieved from the Web of Science Core Collection (WoSCC) database. In total, 883 original research and review articles from between 1998 and 2019 with 19,663 references were analyzed by CiteSpace. Both a macroscopical sketch and microscopical characterization of the whole knowledge domain were realized. According to the research contents, the main themes that underlie vinegar research can be divided into six categories, that is, microorganisms, substances, health functions, production technologies, adjuvant medicines, and vinegar residues. In addition to the latter analysis, emerging trends and future research foci were predicted. Finally, the evolutionary stage of vinegar research was discerned according to Shneider's four-stage theory. This review will help scientists to discern the dynamic evolution of vinegar research, as well as highlight areas for future research.
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Affiliation(s)
| | | | | | | | | | | | | | - Min Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China; (X.-L.Z.); (Y.Z.); (M.-L.X.); (Y.-N.W.); (X.-J.L.); (S.-K.X.); (Y.-F.W.)
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10
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Xia T, Zhang B, Duan W, Zhang J, Wang M. Nutrients and bioactive components from vinegar: A fermented and functional food. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103681] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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11
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Duan W, Xia T, Zhang B, Li S, Zhang C, Zhao C, Song J, Wang M. Changes of Physicochemical, Bioactive Compounds and Antioxidant Capacity during the Brewing Process of Zhenjiang Aromatic Vinegar. Molecules 2019; 24:E3935. [PMID: 31683587 PMCID: PMC6864686 DOI: 10.3390/molecules24213935] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 10/26/2019] [Accepted: 10/29/2019] [Indexed: 11/25/2022] Open
Abstract
Zhenjiang aromatic vinegar (ZAV) is a kind of traditional fermented food worldwide. In this study, the changes of physicochemical properties, total phenolic content (TPC), total flavonoid content (TFC), and total antioxidant activity (TAA) were evaluated during the brewing process of ZAV. In addition, the correlation between phenolic compound contents and antioxidant activities was investigated during the aging process (AP) of ZAV. The results showed that total acids, non-volatile acids, and amino nitrogen increased gradually during the brewing process. Reducing sugar decreased sharply at the early fermentation stage and then increased during the AP. Meanwhile, TPC, TFC, and TAA kept a very low level at the stage of alcohol fermentation (AF), and increased to the highest level at the sixth year of the AP. TAA has a high positive correlation with TPC and TFC during the brewing process of ZAV. In addition, the contents of p-hydroxybenzoic acid, vanillic acid, and catechin were higher than other phenolic compounds and reached the highest level at the sixth year of the AP, and were the main composition of phenolic compounds during the AP. Moreover, gallic acid, ferulic acid, and sinapic acid had the higher contribution at the early stage of the AP, and then declined to a lower level. Catechin, vanillic acid, and syringic acid had a higher contribution during the AP. These findings would be helpful in controlling the quality of vinegar and improving its functional properties.
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Affiliation(s)
- Wenhui Duan
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Ting Xia
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Bo Zhang
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Shaopeng Li
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Chenwei Zhang
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Chaoya Zhao
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Jia Song
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Min Wang
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
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12
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Chemical profile and in-vitro pharmacological activities of yellow pigment extracted from Arthrobacter gandavensis. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.08.033] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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Musa M, Wan Ibrahim WA, Mohd Marsin F, Abdul Keyon AS, Rashidi Nodeh H. Graphene-magnetite as adsorbent for magnetic solid phase extraction of 4-hydroxybenzoic acid and 3,4-dihydroxybenzoic acid in stingless bee honey. Food Chem 2018; 265:165-172. [DOI: 10.1016/j.foodchem.2018.04.020] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2017] [Revised: 04/05/2018] [Accepted: 04/09/2018] [Indexed: 10/17/2022]
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14
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Osman MF, Mohd Hassan N, Khatib A, Tolos SM. Antioxidant Activities of Dialium indum L. Fruit and Gas Chromatography-Mass Spectrometry (GC-MS) of the Active Fractions. Antioxidants (Basel) 2018; 7:E154. [PMID: 30388760 PMCID: PMC6262551 DOI: 10.3390/antiox7110154] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2018] [Revised: 10/25/2018] [Accepted: 10/29/2018] [Indexed: 12/28/2022] Open
Abstract
The fruit of Dialium indum L. (Fabaceae) is one of the edible wild fruits native to Southeast Asia. The mesocarp is consumed as sweets while the exocarp and seed are regarded as waste. This study aimed to evaluate the antioxidant activities of the fruit by using four assays, which measure its capabilities in reducing phosphomolybdic-phosphotungstic acid reagents, neocuproine, 2,2-diphenyl-picrylhydrazyl (DPPH), and inhibiting linoleic acid peroxidation. The active fractions were then analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the seed methanol fraction (SMF) exhibited the strongest antioxidant activity with significantly higher (p < 0.05) gallic acid equivalence (GAE), total antioxidant capacity (TAC), and DPPH radical scavenging activity (IC50 31.71; 0.88 µg/mL) than the other fractions. The exocarp dichloromethane fraction (EDF) was the discriminating fraction by having remarkable linoleic acid peroxidation inhibition (IC50 121.43; 2.97 µg/mL). A total of thirty-eight metabolites were detected in derivatized EDF and SMF with distinctive classes of phenolics and amino acids, respectively. Bioautography-guided fractionation of EDF afforded five antioxidant-enriched subfractions with four other detected phenolics. The results revealed the antioxidant properties of D. indum fruit, which has potential benefits in pharmaceutical, nutraceutical, and cosmeceutical applications.
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Affiliation(s)
- Muhamad Faris Osman
- Department of Pharmaceutical Chemistry , Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan 25200, Pahang, Malaysia.
| | - Norazian Mohd Hassan
- Department of Pharmaceutical Chemistry , Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan 25200, Pahang, Malaysia.
| | - Alfi Khatib
- Department of Pharmaceutical Chemistry , Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan 25200, Pahang, Malaysia.
| | - Siti Marponga Tolos
- Department of Computational and Theoretical Sciences, Kulliyyah of Science, International Islamic University Malaysia, Kuantan 25200, Pahang, Malaysia.
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15
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Kadiroğlu P. FTIR spectroscopy for prediction of quality parameters and antimicrobial activity of commercial vinegars with chemometrics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4121-4127. [PMID: 29393512 DOI: 10.1002/jsfa.8929] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 01/26/2018] [Accepted: 01/27/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND The aim of this study was to discriminate between commercial apple, rice, balsamic, red-wine, rose, white-wine, grape, and pomegranate vinegars according to their antimicrobial activities, total phenolic contents (TPC), antioxidant activities, and color parameters, and to predict the quality characteristics of vinegars using Fourier transform infrared (FTIR) spectroscopy. RESULTS Results showed that the highest TPC (3971.43 ± 25.00) was found in balsamic vinegar whereas the lowest TPC was observed in rice vinegar (14.36 ± 0.16). Antioxidant activities of vinegars were correlated with TPC. Grape-based vinegars exhibited higher antimicrobial activity against Staphylococcus aureus (S. aureus), Escherichia coli (E.coli) and Pseudomonas aeruginosa (P.aeruginosa). However, there were no statistically significant differences among vinegars in terms of antimicrobial activities. According to principal component analysis (PCA) and hierarchical cluster analysis (HCA), vinegars were classified into three groups and each group consisted of vinegars from different raw materials. Prediction models were constructed successfully using partial least squares (PLS) considering whole FTIR spectral data. CONCLUSION The results indicated that FTIR could be used as a rapid method to estimate the antimicrobial activities, TPC, color and antioxidant activities of vinegars. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Pınar Kadiroğlu
- Adana Science and Technology University, Food Engineering Department, Adana, Turkey
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16
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Graziosi R, Bertelli D, Marchetti L, Papotti G, Rossi MC, Plessi M. Novel 2D-NMR Approach for the Classification of Balsamic Vinegars of Modena. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:5421-5426. [PMID: 28598609 DOI: 10.1021/acs.jafc.7b01927] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The aim of this work is to evaluate the possibility of using 2D-NMR for the construction of classification models for balsamic vinegars of Modena. The goal was to obtain an indirect indicator of authenticity and a quality control tool. The spectral data were analyzed by chemometric methods, aiming to discriminate the samples in relation to their origin. Application of general discriminant analysis (GDA) revealed a good discrimination; the two obtained models explained 83.9% and 97.3% of the total variance with a predictive capacity of 98.6% and 98.4%, respectively. The signals of 5-HMF, β-glucose, 2,3-butanediol, 6-acetyl glucose, and different aliphatic signals of sugars were the most significant variables. These results are very promising for giving an important contribution in quality control and characterization of such very valuable foods.
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Affiliation(s)
- Riccardo Graziosi
- Dipartimento di Scienze della Vita, Università di Modena e Reggio Emilia , via Campi 103, 41125 Modena, Italy
| | - Davide Bertelli
- Dipartimento di Scienze della Vita, Università di Modena e Reggio Emilia , via Campi 103, 41125 Modena, Italy
| | - Lucia Marchetti
- Dipartimento di Scienze della Vita, Università di Modena e Reggio Emilia , via Campi 103, 41125 Modena, Italy
| | - Giulia Papotti
- Dipartimento di Scienze della Vita, Università di Modena e Reggio Emilia , via Campi 103, 41125 Modena, Italy
| | - Maria Cecilia Rossi
- Centro Interdipartimentale Grandi Strumenti, Università degli Studi di Modena e Reggio Emilia , via Campi 213/A, 41125 Modena, Italy
| | - Maria Plessi
- Dipartimento di Scienze della Vita, Università di Modena e Reggio Emilia , via Campi 103, 41125 Modena, Italy
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GC-MS, FTIR and Raman Analysis of Antioxidant Components of Red Pigments from Stemphylium lycopersici. Curr Microbiol 2017; 74:532-539. [PMID: 28255784 DOI: 10.1007/s00284-017-1220-3] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Accepted: 02/15/2017] [Indexed: 02/01/2023]
Abstract
Many microorganisms can generate pigments with different colours and structures during the growth process. In this study, an endophytic fungus producing red pigments was isolated from Cynanchum auriculatum Royle ex Wight tissue. PCR amplification sequencing was conducted, and phylogenetic analysis was performed on the ITS region sequences. Combined with morphological observation, the fungus was identified as Stemphylium lycopersici. The antioxidant activities of the pigments were evaluated in vitro and showed good antioxidant properties. Ultraviolet (UV), Raman, and Fourier transform infrared (FTIR) spectroscopy and gas chromatography-mass spectroscopy (GC-MS) were used to analyse the pigments' components, which were shown to contain phenolics and anthraquinones. Most of these components have not been previously reported in Stemphylium lycopersici, especially physcione. This study is the first report of Stemphylium lycopersici secondary metabolites and their potential use as red pigments and antioxidants. Further optimisation of the culture conditions of this fungal strain might permit its application for pigment production.
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Ho CW, Lazim AM, Fazry S, Zaki UKHH, Lim SJ. Varieties, production, composition and health benefits of vinegars: A review. Food Chem 2016; 221:1621-1630. [PMID: 27979138 DOI: 10.1016/j.foodchem.2016.10.128] [Citation(s) in RCA: 146] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2016] [Revised: 09/17/2016] [Accepted: 10/28/2016] [Indexed: 01/19/2023]
Abstract
Vinegars are liquid products produced from the alcoholic and subsequent acetous fermentation of carbohydrate sources. They have been used as remedies in many cultures and have been reported to provide beneficial health effects when consumed regularly. Such benefits are due to various types of polyphenols, micronutrients and other bioactive compounds found in vinegars that contribute to their pharmacological effects, among them, antimicrobial, antidiabetic, antioxidative, antiobesity and antihypertensive effects. There are many types of vinegars worldwide, including black vinegar, rice vinegar, balsamic vinegar and white wine vinegar. All these vinegars are produced using different raw materials, yeast strains and fermentation procedures, thus giving them their own unique tastes and flavours. The main volatile compound in vinegar is acetic acid, which gives vinegar its strong, sour aroma and flavour. Other volatile compounds present in vinegars are mainly alcohols, acids, esters, aldehydes and ketones. The diversity of vinegars allows extensive applications in food.
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Affiliation(s)
- Chin Wai Ho
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.
| | - Azwan Mat Lazim
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.
| | - Shazrul Fazry
- School of Biosciences and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.
| | - Umi Kalsum Hj Hussain Zaki
- Food Designing Programme, Food Science & Technology Research Centre, Malaysian Agricultural Research and Development Institute, MARDI Headquarters, Persiaran MARDI-UPM, 43400 Serdang, Selangor, Malaysia.
| | - Seng Joe Lim
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.
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Chen H, Chen T, Giudici P, Chen F. Vinegar Functions on Health: Constituents, Sources, and Formation Mechanisms. Compr Rev Food Sci Food Saf 2016; 15:1124-1138. [PMID: 33401833 DOI: 10.1111/1541-4337.12228] [Citation(s) in RCA: 97] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2016] [Revised: 08/24/2016] [Accepted: 08/25/2016] [Indexed: 11/30/2022]
Abstract
Vinegars are one of only a few acidic condiments throughout the world. Vinegars can mainly be considered grain vinegars and fruit vinegars, according to the raw materials used. Both grain vinegars and fruit vinegars, which are fermented by traditional methods, possess a variety of physiological functions, such as antibacteria, anti-infection, antioxidation, blood glucose control, lipid metabolism regulation, weight loss, and anticancer activities. The antibacteria and anti-infection abilities of vinegars are mainly due to the presence of organic acids, polyphenols, and melanoidins. The polyphenols and melanoidins also provide the antioxidant abilities of vinegars, which are produced from the raw materials and fermentation processes, respectively. The blood glucose control, lipid metabolism regulation, and weight loss capabilities from vinegars are mainly due to acetic acid. Besides caffeoylsophorose (inhibits disaccharidase) and ligustrazine (improves blood circulation), other functional ingredients present in vinegars provide certain health benefits as well. Regarding anticancer activities, several grain vinegars strongly inhibit the growth of some cancer cells in vivo or in vitro, but related functional ingredients remain largely unknown, except tryptophol in Japanese black soybean vinegar. Considering the discovering of various functional ingredients and clarifying their mechanisms, some vinegars could be functional foods or even medicines, depending on a number of proofs that demonstrate these constituents can cure chronic diseases such as diabetes or cardiovascular problems.
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Affiliation(s)
- Hengye Chen
- Key Laboratory of Environment Correlative Dietology and College of Food Science and Technology, Huazhong Agricultural Uni, Wuhan, 430070, Hubei Province, People's Republic of China
| | - Tao Chen
- Key Laboratory of Environment Correlative Dietology and College of Food Science and Technology, Huazhong Agricultural Uni, Wuhan, 430070, Hubei Province, People's Republic of China
| | - Paolo Giudici
- Dept. of Life Sciences, Uni. of Modena and Reggio Emilia, Via Amendola, 2, 42122, Reggio Emilia, Italy
| | - Fusheng Chen
- Key Laboratory of Environment Correlative Dietology and College of Food Science and Technology, Huazhong Agricultural Uni, Wuhan, 430070, Hubei Province, People's Republic of China
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Pinu FR, de Carvalho-Silva S, Trovatti Uetanabaro AP, Villas-Boas SG. Vinegar Metabolomics: An Explorative Study of Commercial Balsamic Vinegars Using Gas Chromatography-Mass Spectrometry. Metabolites 2016; 6:metabo6030022. [PMID: 27455339 PMCID: PMC5041121 DOI: 10.3390/metabo6030022] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Revised: 07/18/2016] [Accepted: 07/19/2016] [Indexed: 01/22/2023] Open
Abstract
Balsamic vinegar is a popular food condiment produced from cooked grape must by two successive fermentation (anaerobic and aerobic) processes. Although many studies have been performed to determine the composition of major metabolites, including sugars and aroma compounds, no study has been undertaken yet to characterize the comprehensive metabolite composition of balsamic vinegars. Here, we present the first metabolomics study of commercial balsamic vinegars by gas chromatography coupled to mass spectrometry (GC-MS). The combination of three GC-MS methods allowed us to detect >1500 features in vinegar samples, of which 123 metabolites were accurately identified, including 25 amino acids, 26 carboxylic acids, 13 sugars and sugar alcohols, four fatty acids, one vitamin, one tripeptide and over 47 aroma compounds. Moreover, we identified for the first time in vinegar five volatile metabolites: acetin, 2-methylpyrazine, 2-acetyl-1-pyroline, 4-anisidine and 1,3-diacetoxypropane. Therefore, we demonstrated the capability of metabolomics for detecting and identifying large number of metabolites and some of them could be used to distinguish vinegar samples based on their origin and potentially quality.
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Affiliation(s)
- Farhana R Pinu
- The New Zealand Institute for Plant & Food Research Limited, Private Bag 92169, Auckland 1142, New Zealand.
| | - Samuel de Carvalho-Silva
- Department of Biological Sciences, State University of Feira de Santana, Feira de Santana 44036-900, Brazil.
- CAPES Foundation, Ministry of Education of Brazil, Brasília DF 70040-020, Brazil.
| | - Ana Paula Trovatti Uetanabaro
- Agro-industry Microbiology Laboratory, Department of Biological Sciences, State University of Santa Cruz, Ilhéus 45662-900, Brazil.
| | - Silas G Villas-Boas
- School of Biological Sciences, University of Auckland, Private Bag 92019, Auckland 1010, New Zealand.
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Identification and quantification of 56 targeted phenols in wines, spirits, and vinegars by online solid-phase extraction - ultrahigh-performance liquid chromatography - quadrupole-orbitrap mass spectrometry. J Chromatogr A 2015; 1423:124-35. [PMID: 26582576 DOI: 10.1016/j.chroma.2015.10.085] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2015] [Revised: 10/13/2015] [Accepted: 10/25/2015] [Indexed: 11/21/2022]
Abstract
Phenolic compounds seriously affect the sensory and nutritional qualities of food products, both through the positive contribution of wood transfer in barrel-aged products and as off-flavours. A new targeted analytical approach combining on-line solid-phase extraction (SPE) clean-up to reduce matrix interference and rapid chromatographic detection performed with ultrahigh-performance liquid chromatography coupled with quadrupole/high-resolution mass spectrometry (Q-Orbitrap), was developed for the quantification of 56 simple phenols. Considering the advantages of using on-line SPE and a resolving power of 140,000, the proposed method was applied to define phenolic content in red (N=8) and white (8) wines, spirits (8), common (8) and balsamic (8) vinegars. The final method was linear from the limits of quantification (0.0001-0.001μgmL(-1)) up to 10μgmL(-1) with R(2) of at least 0.99. Recovery, used to define method accuracy, ranged from 80 to 120% for 89% of compounds. The method was suitable for analytical requirements in the tested matrices being able to analyse 46 phenols in red wines, 41 phenols in white wines and in spirits, 42 phenols in common vinegars and 44 phenols in balsamic vinegars.
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Chen H, Zhou Y, Shao Y, Chen F. Free Phenolic Acids in Shanxi Aged Vinegar: Changes During Aging and Synergistic Antioxidant Activities. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1075216] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Hengye Chen
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province, P. R. China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province, P. R. China
| | - Youxiang Zhou
- Institute of Agricultural Quality Standards and Testing Technology Research, Hubei Academy of Agricultural Sciences, Wuhan, Hubei Province, P. R. China
| | - Yanchun Shao
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province, P. R. China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province, P. R. China
| | - Fusheng Chen
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province, P. R. China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province, P. R. China
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Papotti G, Bertelli D, Graziosi R, Maietti A, Tedeschi P, Marchetti A, Plessi M. Traditional balsamic vinegar and balsamic vinegar of Modena analyzed by nuclear magnetic resonance spectroscopy coupled with multivariate data analysis. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.042] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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Guerreiro TM, Oliveira DND, Ferreira MS, Catharino RR. High-throughput analysis by SP-LDI-MS for fast identification of adulterations in commercial balsamic vinegars. Anal Chim Acta 2014; 838:86-92. [DOI: 10.1016/j.aca.2014.06.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2014] [Revised: 05/19/2014] [Accepted: 06/05/2014] [Indexed: 11/30/2022]
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27
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Balsamic vinegar from Modena: An easy and effective approach to reduce Listeria monocytogenes from lettuce. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.01.029] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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28
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Budak NH, Aykin E, Seydim AC, Greene AK, Guzel-Seydim ZB. Functional Properties of Vinegar. J Food Sci 2014; 79:R757-64. [DOI: 10.1111/1750-3841.12434] [Citation(s) in RCA: 170] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2013] [Accepted: 02/19/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Nilgün H. Budak
- Dept. of Food Technology; Egirdir Vocational School; Süleyman Demirel Univ.; Isparta Turkey
| | - Elif Aykin
- Dept. of Food Engineering; Engineering Faculty; Akdeniz Univ.; Antalya Turkey
| | - Atif C. Seydim
- Dept. of Food Engineering; Engineering Faculty; Süleyman Demirel Univ.; Isparta Turkey
| | - Annel K. Greene
- Dept. of Animal and Veterinary Science; Clemson Univ.; Clemson SC U.S.A
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29
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Polymerization of proanthocyanidins catalyzed by polyphenol oxidase from lotus seedpod. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-013-2114-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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30
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Zeppa G, Gambigliani Zoccoli M, Nasi E, Masini G, Meglioli G, Zappino M. Descriptive sensory analysis of Aceto Balsamico Tradizionale di Modena DOP and Aceto Balsamico Tradizionale di Reggio Emilia DOP. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:3737-3742. [PMID: 23653290 DOI: 10.1002/jsfa.6219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2012] [Revised: 05/01/2013] [Accepted: 05/07/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Aceto Balsamico Tradizionale (ABT) is a typical Italian vinegar available in two different forms: Aceto Balsamico Tradizionale di Modena DOP (ABTM) and Aceto Balsamico Tradizionale di Reggio Emilia DOP (ABTRE). ABT is obtained by alcoholic fermentation and acetic bio-oxidation of cooked grape must and aged at least 12 years in wooden casks and is known and sold around the world. Despite this widespread recognition, data on sensory characteristics of these products are very scarce. Therefore a descriptive analysis was conducted to define a lexicon for the ABT sensory profile and to create a simple, stable and reproducible synthetic ABT for training panellists. RESULTS A lexicon of 20 sensory parameters was defined and validated and a synthetic ABT was prepared as standard reference. Simple standards for panellist training were also defined and the sensory profiles of ABTM and ABTRE were obtained. CONCLUSION The obtained results confirm that descriptive analysis can be used for the sensory characterisation of ABT and that the sensory profiles of ABTM and ABTRE are very different. Furthermore, the results demonstrate that a lexicon and proper standard references are essential for describing the sensory qualities of ABT both for technical purposes and to protect the product from commercial fraud.
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Affiliation(s)
- Giuseppe Zeppa
- Dipartimento di Scienze Agrarie, Forestali ed Alimentari, Università degli Studi di Torino, Via L. da Vinci 44, I-10095, Grugliasco, Torino, Italy
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Rapid detecting total acid content and classifying different types of vinegar based on near infrared spectroscopy and least-squares support vector machine. Food Chem 2013; 138:192-9. [DOI: 10.1016/j.foodchem.2012.10.060] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2010] [Revised: 10/10/2012] [Accepted: 10/18/2012] [Indexed: 11/19/2022]
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32
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Relationship Between Chemical Markers and Sensory Score of Traditional Balsamic Vinegars Using a Screening Approach Combined with Rapid Assessment Methods. FOOD ANAL METHOD 2013. [DOI: 10.1007/s12161-013-9594-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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33
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Belaid C, Khadraoui M, Mseddii S, Kallel M, Elleuch B, Fauvarque JF. Electrochemical treatment of olive mill wastewater: treatment extent and effluent phenolic compounds monitoring using some uncommon analytical tools. J Environ Sci (China) 2013; 25:220-230. [PMID: 23586318 DOI: 10.1016/s1001-0742(12)60037-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Problems related with industrials effluents can be divided in two parts: (1) their toxicity associated to their chemical content which should be removed before discharging the wastewater into the receptor media; (2) and the second part is linked to the difficulties of pollution characterisation and monitoring caused by the complexity of these matrixes. This investigation deals with these two aspects, an electrochemical treatment method of an olive mill wastewater (OMW) under platinized expanded titanium electrodes using a modified Grignard reactor for toxicity removal as well as the exploration of the use of some specific analytical tools to monitor effluent phenolic compounds elimination. The results showed that electrochemical oxidation is able to remove/mitigate the OMW pollution. Indeed, 87% of OMW color was removed and all aromatic compounds were disappeared from the solution by anodic oxidation. Moreover, 55% of the chemical oxygen demand (COD) and the total organic carbon (TOC) were reduced. On the other hand, UV-Visible spectrophotometry, Gaz chromatography/mass spectrometry, cyclic voltammetry and 13C Nuclear Magnetic Resonance (NMR) showed that the used treatment seems efficaciously to eliminate phenolic compounds from OMW. It was concluded that electrochemical oxidation in a modified Grignard reactor is a promising process for the destruction of all phenolic compounds present in OMW. Among the monitoring analytical tools applied, cyclic voltammetry and 13C NMR a re among th e techniques that are introduced for thefirst time to control the advancement of the OMW treatment and gave a close insight on polyphenols disappearance.
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Affiliation(s)
- Chokri Belaid
- Laboratory of Water, Energy and Environment, Sfax University, ENIS, BP "1173" 3038, Sfax, Tunisia.
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Kang W, Zhang F, Su Y, Guo Y. Application of gas chromatography-quadrupole-time-of-flight-mass spectrometry for post-target analysis of volatile compounds in Fructus Amomi. EUROPEAN JOURNAL OF MASS SPECTROMETRY (CHICHESTER, ENGLAND) 2013; 19:103-110. [PMID: 24261082 DOI: 10.1255/ejms.1218] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
A post-target analysis method based on gas chromatography coupled to a high-resolution quadrupole time-of-flight mass analyzer is applied for the investigation of volatile compounds in Fructus Amomi. A series of narrow window extracted ion chromatograms at selected characteristic ions were performed. Chromatographic peaks with the same retention time in different extracted ion chromatograms was used to screen out the candidate compound. Identification was achieved by the accurate masses of several characteristic ions and the retention index of the peak. Forty six compounds, including 12 monoterpene compounds, were identified by conventional static headspace gas chromatography mass spectrometry and another six monoterpene compounds were found and identified by the post-target method. Post-target analysis is a useful strategy in qualitative research of natural products.
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Affiliation(s)
- Wenyu Kang
- Research Center for Health and Nutrition, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
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35
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Hillmann H, Mattes J, Brockhoff A, Dunkel A, Meyerhof W, Hofmann T. Sensomics analysis of taste compounds in balsamic vinegar and discovery of 5-acetoxymethyl-2-furaldehyde as a novel sweet taste modulator. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:9974-9990. [PMID: 22970702 DOI: 10.1021/jf3033705] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Sensory-directed fractionation of traditional balsamic vinegar of Modena (TBV) led to the identification of the sweet-bitter tasting hexose acetates 6-O-acetyl-α/β-d-glucopyranose and 1-O-acetyl-β-d-fructopyranose as well as the previously unknown sweetness modulator 5-acetoxymethyl-2-furaldehyde. Taste re-engineering experiments and sensory time-intensity studies confirmed 5-acetoxymethyl-2-furaldehyde to contribute to the typical long-lasting sweet taste quality of TBV. Moreover, the response of the sweet taste receptor to this furaldehyde was verified by means of a functional hTAS1R2/hTAS1R3 receptor assay. Quantitative analysis of a total of 59 nonvolatile sensometabolites and taste modulators revealed higher concentrations of the sweet-modulating 5-acetoxymethyl-2-furaldehyde, nonvolatile organic acids and polyphenols such as wood-derived ellagitannins, and lower concentrations of acetic acid in the premium quality TBV when compared to balsamic vinegar of Modena (BV). Quantitative monitoring of sensometabolites throughout TBV manufacturing, followed by agglomerative hierarchical clustering and sensomics heatmapping, gave molecular insights into the taste alterations occurring during TBV maturation.
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Affiliation(s)
- Hedda Hillmann
- Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Strasse 34, D-85350 Freising-Weihenstephan, Germany
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36
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Greco E, Cervellati R, Litterio ML. Antioxidant capacity and total reducing power of balsamic and traditional balsamic vinegar from Modena and Reggio Emilia by conventional chemical assays. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03166.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Emanuela Greco
- Dipartimento di Chimica “G. Ciamician”; Alma Mater Studiorum - Università di Bologna; via Selmi 2; I-40126; Bologna; Italy
| | - Rinaldo Cervellati
- Dipartimento di Chimica “G. Ciamician”; Alma Mater Studiorum - Università di Bologna; via Selmi 2; I-40126; Bologna; Italy
| | - Maria Luisa Litterio
- Dipartimento di Chimica “G. Ciamician”; Alma Mater Studiorum - Università di Bologna; via Selmi 2; I-40126; Bologna; Italy
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37
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Xiao Z, Dai S, Niu Y, Yu H, Zhu J, Tian H, Gu Y. Discrimination of Chinese Vinegars Based on Headspace Solid-Phase Microextraction-Gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis. J Food Sci 2011; 76:C1125-35. [DOI: 10.1111/j.1750-3841.2011.02356.x] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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38
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Determination of neonicotinoid pesticides residues in agricultural samples by solid-phase extraction combined with liquid chromatography–tandem mass spectrometry. J Chromatogr A 2011; 1218:4426-33. [DOI: 10.1016/j.chroma.2011.05.026] [Citation(s) in RCA: 152] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2010] [Revised: 03/08/2011] [Accepted: 05/09/2011] [Indexed: 11/18/2022]
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39
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Prediction of sensory score of Italian traditional balsamic vinegars of Reggio-Emilia by mid-infrared spectroscopy. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.10.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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40
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Santos MDR, Vitor ADP, Carneiro JDC, Paciullo DSC, Matos RC, Matos MAC. Use of Ultrasound Bath in the Extraction and Quantification of Ester-Linked Phenolic Acids in Tropical Forages. ACTA ACUST UNITED AC 2011. [DOI: 10.4236/ajac.2011.23042] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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41
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The Chardonnay wine olfactory concept revisited: A stable core of volatile compounds, and fuzzy boundaries. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.09.022] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Verzelloni E, Tagliazucchi D, Conte A. From balsamic to healthy: Traditional balsamic vinegar melanoidins inhibit lipid peroxidation during simulated gastric digestion of meat. Food Chem Toxicol 2010; 48:2097-102. [DOI: 10.1016/j.fct.2010.05.010] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2010] [Revised: 04/21/2010] [Accepted: 05/05/2010] [Indexed: 01/15/2023]
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TAGLIAZUCCHI DAVIDE, VERZELLONI ELENA, CONTE ANGELA. CONTRIBUTION OF MELANOIDINS TO THE ANTIOXIDANT ACTIVITY OF TRADITIONAL BALSAMIC VINEGAR DURING AGING. J Food Biochem 2010. [DOI: 10.1111/j.1745-4514.2010.00349.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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44
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Effect of wood on the phenolic profile and sensory properties of wine vinegars during ageing. J Food Compost Anal 2010. [DOI: 10.1016/j.jfca.2009.08.008] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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VERZELLONI ELENA, TAGLIAZUCCHI DAVIDE, CONTE ANGELA. CHANGES IN MAJOR ANTIOXIDANT COMPOUNDS DURING AGING OF TRADITIONAL BALSAMIC VINEGAR. J Food Biochem 2010. [DOI: 10.1111/j.1745-4514.2009.00271.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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46
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Physicochemical Changes and Sensory Characterization of a Balsamic Vinegar Dressing at Different °Brix. FOOD BIOPROCESS TECH 2009. [DOI: 10.1007/s11947-009-0235-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Sossou SK, Ameyapoh Y, Karou SD, de Souza C. Study of pineapple peelings processing into vinegar by biotechnology. Pak J Biol Sci 2009; 12:859-865. [PMID: 19803120 DOI: 10.3923/pjbs.2009.859.865] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
This study aimed to reduce post-harvest losses of pineapple local variety egbenana by the transformation of juice into vinegar through biotechnological process. Vinegar was produced through two successive fermentations: alcoholic and acetic fermentations. The alcohol fermentation was carried out at 30 degrees C using yeast. Biomass, pH and Brix were evaluated daily during the fermentation. Acetic fermentation was carried out at 30 degrees C using an acetic bacteria strain isolated from pineapple wine previously exposed to ambient temperature (28 degrees C) for 5 days. Biomass, pH and acid levels were monitored each 2 days. The performance of acetic bacteria isolated was also assessed by studying their glucose and ethanol tolerance. The study allowed the isolation of yeast coded Saccharomyces cerevisiae (LAS01) and an acetic bacteria coded Acetobacter sp. (ASV03) both occurring in the pineapple juice. The monitoring of successive fermentations indicated that the pineapple juice with sugar concentration of 20 Brix, seeded with 10(6) cells of Saccharomyces cerevisiae (LAS01) for alcoholic fermentation for 4 days and afterwards seeded with 10(6) cells of Acetobacter sp. resulted in 4.5 acetic degree vinegar at Brix 5.3% and pH 2.8 for 23 to 25 days. The study of glucose tolerance of the strain of Acetobacter sp. showed that the growth of acetic bacteria was important in a juice with high concentration of sugar. However, the concentration of ethanol did not effect on the acetic bacteria growth. These results enabled on one hand to improve the manufacturing technology of vinegar from fruits and on the other hand to produce a starter of yeast and acetic bacteria strains for this production.
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Affiliation(s)
- Seyram K Sossou
- Laboratoire de Microbiologie et de Contrôle de Qualité des Denrées Alimentaires, Ecole Supérieure des Techniques Biologiques et Alimentaires, Université de Lomé, BP 1515, Togo
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Baroni S, Consonni R, Ferrante G, Aime S. Relaxometric studies for food characterization: the case of balsamic and traditional balsamic vinegars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:3028-32. [PMID: 19271710 DOI: 10.1021/jf803727d] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
NMR spectroscopy is a powerful technique for investigating the structure and composition, as well as the physicochemical properties, of foodstuff. NMR-field cycling modality reports about the relaxation times of solvent molecules as a function of the applied magnetic field strength. In the case of aqueous solutions, this methodology is particularly valuable in assessing the interactions of water molecules with paramagnetic and large-size macromolecular systems. (1)H NMR field cycling relaxometry has been used to characterize traditional balsamic vinegars and balsamic vinegars of Modena. It has been found that the longitudinal relaxation time (T(1)) of the water proton resonance is mainly determined by the water molar fraction and the occurrence of dissolved macromolecules and paramagnetic metal ions. Actually, the observed (1)H nuclear magnetic resonance dispersion (NMRD) profiles appear markedly affected by the formation of paramagnetic macromolecular adducts. It has been shown that counterfeit specimens can be identified on the basis of the comparison of their T(1) and T(2) (transverse relaxation time) values with respect to the corresponding values of genuine samples. For the latter ones, a relationship has been found that relates the observed T(1) to the age of the vinegar.
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Affiliation(s)
- Simona Baroni
- Invento Srl, Companies Incubator of the University of Torino, Torino, Italy.
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Technological and microbiological aspects of traditional balsamic vinegar and their influence on quality and sensorial properties. ADVANCES IN FOOD AND NUTRITION RESEARCH 2009; 58:137-82. [PMID: 19878859 DOI: 10.1016/s1043-4526(09)58004-7] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Abstract
The term "balsamic" is widespread and popular all over the world of vinegar and fancy foods; it is used generally to refer to vinegars and sauces with a sweet and sour taste. However, the original is the European Protected Denomination, registered as "Aceto Balsamico Tradizionale of Modena, or of Reggio Emilia" that should not be confused with the "Aceto Balsamico di Modena" very similar in the name, but completely different for technology, raw material, quality, and sensorial properties. Traditional balsamic vinegar is made by a peculiar procedure, that starts with a thermal concentration of freshly squeezed grape juice, followed by alcoholic and acetic fermentations and, finally, long aging in a wooden barrel set, by a procedure which requires a partial transfer of vinegar from cask to cask with the consequential blending of vinegars of different ages. In addition, water transfer occurs across the wood of the barrels, the result being an increase of solute concentration of the vinegar. The chemical and physical transformations of the vinegar are mainly directed by the low water activity of the vinegar. High-molecular polymeric compounds are the main and characteristic constituents of original and old traditional balsamic vinegar, and the major cause of its rheological and sensorial properties.
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Seccia S, Fidente P, Montesano D, Morrica P. Determination of neonicotinoid insecticides residues in bovine milk samples by solid-phase extraction clean-up and liquid chromatography with diode-array detection. J Chromatogr A 2008; 1214:115-20. [DOI: 10.1016/j.chroma.2008.10.088] [Citation(s) in RCA: 118] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2008] [Revised: 10/02/2008] [Accepted: 10/24/2008] [Indexed: 11/16/2022]
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