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Cardoso RV, da Silva DVT, Santos-Sodré SDJL, Pereira PR, Freitas CS, Moterle D, Kanis LA, Silva LHMD, Rodrigues AMDC, Paschoalin VMF. Green Ultrasound-Assisted Extraction of Bioactive Compounds from Cumari-Do-Pará Peppers ( Capsicum chinense Jacq.) Employing Vegetable Oils as Solvents. Foods 2024; 13:2765. [PMID: 39272529 PMCID: PMC11394977 DOI: 10.3390/foods13172765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2024] [Revised: 08/26/2024] [Accepted: 08/28/2024] [Indexed: 09/15/2024] Open
Abstract
Capsaicin, carotenoids, and phenolic compounds from cumari-do-Pará peppers (Capsicum chinense Jacq.) harvested from two different locations in Pará, Brazil, and at different ripening stages were extracted by employing green methodologies as an alternative to organic solvents. Edible vegetable oils from soybeans (Glycine max), Brazilian nuts (Bertholettia excelsa H.B.), and palm olein were used in combination with ultrasonic-assisted extraction (UAE). The proximate composition of the pepper extracts and vitamin C were determined through AOAC methods, total phenolics and carotenoids were assessed by UV/Vis spectrophotometry, and capsaicin by high-performance liquid chromatography. Antioxidant cumari-do-Pará extract activities were evaluated by the ABTS radical scavenging and β-carotene/linoleic acid assays. The vegetable oils were suitable for extracting and preserving bioactive pepper compounds, especially mature ones harvested from Igarapé-Açu. Bioactive compound content and antioxidant activity varied with harvesting location and ripening stage. Soybean oil was the most effective in extracting bioactive pepper compounds, particularly carotenoids, with 69% recovery. Soybean oil extracts enriched in capsaicin, carotenoids, and phenolics obtained from cumari-do-Pará can be used as spices in foodstuffs and/or as additives in pharmaceutical and nutraceutical formulations. Edible vegetable oils combined with UAE are promising for bioactive compound extraction, representing an environmentally friendly, safe, low-cost, versatile, and fast alternative.
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Affiliation(s)
- Raiane Vieira Cardoso
- Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Davi Vieira Teixeira da Silva
- Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | | | - Patricia Ribeiro Pereira
- Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Cyntia Silva Freitas
- Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Diego Moterle
- Health Science Institute, South University of Santa Catarina (UNISul), Avenida Jose Acacio Moreira 787, Tubarão 88704-900, SC, Brazil
| | - Luiz Alberto Kanis
- Health Science Institute, South University of Santa Catarina (UNISul), Avenida Jose Acacio Moreira 787, Tubarão 88704-900, SC, Brazil
| | - Luiza Helena Meller da Silva
- Institute of Technology, Federal University of Para (UFPA), Augusto Corrêa 1, Guamá, Belém 66075-110, PA, Brazil
| | | | - Vania Margaret Flosi Paschoalin
- Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
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A Comprehensive Review of Pesticide Residues in Peppers. Foods 2023; 12:foods12050970. [PMID: 36900487 PMCID: PMC10000673 DOI: 10.3390/foods12050970] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2023] [Revised: 02/14/2023] [Accepted: 02/21/2023] [Indexed: 03/03/2023] Open
Abstract
Pesticides are chemicals that are used to control pests such as insects, fungi, and weeds. Pesticide residues can remain on crops after application. Peppers are popular and versatile foods that are valued for their flavor, nutrition, and medicinal properties. The consumption of raw or fresh peppers (bell and chili) can have important health benefits due to their high levels of vitamins, minerals, and antioxidants. Therefore, it is crucial to consider factors such as pesticide use and preparation methods to fully realize these benefits. Ensuring that the levels of pesticide residues in peppers are not harmful to human health requires rigorous and continuous monitoring. Several analytical methods, such as gas chromatography (GC), liquid chromatography (LC), mass spectrometry (MS), infrared spectroscopy (IR), ultraviolet-visible spectroscopy (UV-Vis), and nuclear magnetic resonance spectroscopy (NMR), can detect and quantify pesticide residues in peppers. The choice of analytical method depends on the specific pesticide, that is being tested for and the type of sample being analyzed. The sample preparation method usually involves several processes. This includes extraction, which is used to separate the pesticides from the pepper matrix, and cleanup, which removes any interfering substances that could affect the accuracy of the analysis. Regulatory agencies or food safety organizations typically monitor pesticide residues in peppers by stipulating maximum residue limits (MRLs). Herein, we discuss various sample preparation, cleanup, and analytical techniques, as well as the dissipation patterns and application of monitoring strategies for analyzing pesticides in peppers to help safeguard against potential human health risks. From the authors' perspective, several challenges and limitations exist in the analytical approach to monitoring pesticide residues in peppers. These include the complexity of the matrix, the limited sensitivity of some analytical methods, cost and time, a lack of standard methods, and limited sample size. Furthermore, developing new analytical methods, using machine learning and artificial intelligence, promoting sustainable and organic growing practices, improving sample preparation methods, and increasing standardization could assist efficiently in analyzing pesticide residues in peppers.
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Gas Chromatography-Mass Spectrometry Analysis of Compounds Emitted by Pepper Yellow Leaf Curl Virus-Infected Chili Plants: A Preliminary Study. SEPARATIONS 2021. [DOI: 10.3390/separations8090136] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Pepper yellow leaf curl virus (PYLCV) is a threat to chili plants and can significantly reduce yields. This study aimed as a pilot project to detect PYLCV by analyzing compounds emitted by chili plants using gas chromatography-mass spectrometry (GC-MS). The samples investigated in this research were PYLCV-infected and PYLCV-undetected chili plants taken from commercial chili fields. The infection status was validated by using a polymerase chain reaction (PCR) test. A headspace technique was used to extract the volatile organic compounds emitted by plants. The analysis of GC-MS results began with pre-processing, analyzing sample compound variability with a boxplot analysis, and sample classification by using a multivariate technique. Unsupervised multivariate technique principal component analysis (PCA) was performed to discover whether GC-MS could identify PYLCV-infected or not. The results showed that PYLCV-infected and PYLCV-undetected chili plants could be differentiated, with a total percent variance of the first three principal components reaching 91.32%, and successfully discriminated between PYLCV-infected and PYLCV-undetected chili plants. However, more comprehensive studies are needed to find the potential biomarkers of the infected plants.
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Cheok CY, Sobhi B, Mohd Adzahan N, Bakar J, Abdul Rahman R, Ab Karim MS, Ghazali Z. Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat. Food Chem 2017; 216:10-8. [DOI: 10.1016/j.foodchem.2016.08.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2016] [Revised: 08/02/2016] [Accepted: 08/04/2016] [Indexed: 10/21/2022]
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Truong LTB, Abd El-Aty AM, Kim HJ, Rahman MM, Kim SW, Shin HC, Shim JH. Application of a solvent-free solid injection technique coupled with GC-MS for discrimination between the secondary metabolites of wild and cultivated South Korean medicinal foods. Biomed Chromatogr 2016; 31. [PMID: 27859496 DOI: 10.1002/bmc.3896] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2016] [Revised: 11/02/2016] [Accepted: 11/10/2016] [Indexed: 11/06/2022]
Abstract
Solvent-free solid injection was applied to differentiate between wild and cultivated South Korean medicinal foods, including dureup (Aralia elata), deodeok (Codonopsis lanceolata) and doraji (Platycodon grandiflorus). A number of compounds were identified in wild and cultivated dureup (53 and 46), deodeok (47 and 51) and doraji (43 and 38). Secondary metabolites, including butanal,2-methyl-, β-caryophyllene, neoclovene, α-humulene, γ-curcumene, β-bisabolene, and phytol, were identified in dureup with significantly (P < 0.05) different amounts between both types. In deodeok, squalene and other main components such as acetic acid, methyl ester, furan-methyl-furfural, 2-furan-methanol, and 5-methyl-furfural, were statistically different between the two types. Doraji has significantly different compounds such as furfural, 5-methyl-furfural, 2-methoxy-phenol, 2-methoxy-4-(1-propenyl)-phenol, and 1-(4-hydroxy-3-methoxyphenyl)-2-propanone. Although we failed to confirm the key compounds, a new compound, namely desaspidinol, was synthesized for the first time and its retention index determined under the experimental conditions. This solventless, easy technique can be used as a simple way to discriminate between wild and cultivated types of medicinal plants via identification of volatile markers or specific fingerprints.
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Affiliation(s)
- Lieu T B Truong
- Biotechnology Research Institute, College of Agriculture and Life Sciences, Chonnam National University, Gwangju, Republic of Korea.,Department of Food Technology, School of Biotechnology, International University, HCMC National University, Vietnam
| | - A M Abd El-Aty
- Department of Veterinary Pharmacology and Toxicology, College of Veterinary Medicine, Konkuk University, Seoul, Republic of Korea.,Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
| | - Hyun Jin Kim
- Korea Research Institute of Chemical Technology, Daejeon, Republic of Korea
| | - Md Musfiqur Rahman
- Biotechnology Research Institute, College of Agriculture and Life Sciences, Chonnam National University, Gwangju, Republic of Korea
| | - Sung-Woo Kim
- Biotechnology Research Institute, College of Agriculture and Life Sciences, Chonnam National University, Gwangju, Republic of Korea
| | - Ho-Chul Shin
- Department of Veterinary Pharmacology and Toxicology, College of Veterinary Medicine, Konkuk University, Seoul, Republic of Korea
| | - Jae-Han Shim
- Biotechnology Research Institute, College of Agriculture and Life Sciences, Chonnam National University, Gwangju, Republic of Korea
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The effect of household processing on the decline pattern of dimethomorph in pepper fruits and leaves. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.08.023] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Characterization of secondary metabolite compounds correlated with the seasons in Artemisia princeps var. orientalis (Pamp.) H. Hara leaves using direct sample injection and gas chromatography–mass spectrometry: contribution to phytotoxicity. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13765-015-0020-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Asnin L, Park SW. Isolation and Analysis of Bioactive Compounds inCapsicumPeppers. Crit Rev Food Sci Nutr 2014; 55:254-89. [DOI: 10.1080/10408398.2011.652316] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Ko AY, Musfiqur Rahman M, Abd El-Aty AM, Jang J, Choi JH, Mamun MIR, Shim JH. Identification of volatile organic compounds generated from healthy and infected powdered chili using solvent-free solid injection coupled with GC/MS: application to adulteration. Food Chem 2014; 156:326-32. [PMID: 24629976 DOI: 10.1016/j.foodchem.2014.02.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2013] [Revised: 01/23/2014] [Accepted: 02/03/2014] [Indexed: 11/30/2022]
Abstract
To investigate adulteration in commercial chili powder, the volatile organic compounds of healthy and infected powdered chili pepper were characterized using a solvent-free solid injector (SFSI) coupled with gas chromatography/mass spectrometry (GC/MS). Except for one compound (capillary compound for blank), 43 compounds were identified in healthy and infected chili powder. Specifically, 31, 36, and 41 compounds were identified in healthy, medium-infected, and severely infected chili powder. Among these compounds, acetic acid (13.77%), propanal (2.477%), N-methylpyrrole (1.986%), and 2-methyl-propanal (1.768%) were leading volatiles in the healthy chili powder. In contrast, infected chili powder contained 9,12-octadecadienoic acid, ethyl ester (15.984%), acetic acid (11.249%), hexadecanoic acid, methyl ester (3.3%), N-methylpyrrole (3.221%), and 2-furanmethanol (2.629%) as major compounds. Trimethylamine and isosorbide were detected in both medium and severely infected chili, but not in healthy chili. This means that these compounds could be used as biomarkers to distinguish between healthy and infected chili. The proposed technique was applied to 12 commercial chili powders, and trimethylamine and isosorbide were detected in six samples. These results suggest that a contaminated chili that was added to a healthy one could be successfully identified by a combination of the SFSI and GC/MS.
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Affiliation(s)
- Ah-Young Ko
- Biotechnology Research Institute, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea
| | - Md Musfiqur Rahman
- Biotechnology Research Institute, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea
| | - A M Abd El-Aty
- Biotechnology Research Institute, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea; Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt.
| | - Jin Jang
- Biotechnology Research Institute, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea
| | - Jeong-Heui Choi
- Biotechnology Research Institute, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea
| | - M I R Mamun
- Department of Chemistry, University of Dhaka, Dhaka 1000, Bangladesh
| | - Jae-Han Shim
- Biotechnology Research Institute, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea.
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Silva LR, Azevedo J, Pereira MJ, Carro L, Velazquez E, Peix A, Valentão P, Andrade PB. Inoculation of the nonlegume Capsicum annuum L. with Rhizobium strains. 2. Changes in sterols, triterpenes, fatty acids, and volatile compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:565-73. [PMID: 24405510 DOI: 10.1021/jf4046655] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Peppers (Capsicum spp.) are consumed worldwide, imparting flavor, aroma, and color to foods, additionally containing high concentrations of biofunctional compounds. This is the first report about the effect of the inoculation of two Rhizobium strains on sterols, triterpenes, fatty acids, and volatile compounds of leaves and fruits of pepper (Capsicum annuum L.) plants. Generally, inoculation with strain TVP08 led to the major changes, being observed a decrease of sterols and triterpenes and an increase of fatty acids, which are related to higher biomass, growth, and ripening of pepper fruits. The increase of volatile compounds may reflect the elicitation of plant defense after inoculation, since the content on methyl salicylate was significantly increased in inoculated material. The findings suggest that inoculation with Rhizobium strains may be employed to manipulate the content of interesting metabolites in pepper leaves and fruits, increasing potential health benefits and defense abilities of inoculated plants.
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Affiliation(s)
- Luís R Silva
- REQUIMTE/Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto , Rua de Jorge Viterbo Ferreira, No. 228, 4050-313 Porto, Portugal
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Csóka M, Amtmann M, Nemes K, Korány K. Comparison of the aroma properties of red pepper (Capsicum annuumL.) cultivars grown in Hungary. ACTA ALIMENTARIA 2013. [DOI: 10.1556/aalim.42.2013.2.3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Chemical assessment and antioxidant capacity of pepper (Capsicum annuum L.) seeds. Food Chem Toxicol 2013; 53:240-8. [DOI: 10.1016/j.fct.2012.11.036] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2012] [Revised: 11/15/2012] [Accepted: 11/22/2012] [Indexed: 12/14/2022]
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Analysis of the volatile compounds of Brazilian chilli peppers (Capsicum spp.) at two stages of maturity by solid phase micro-extraction and gas chromatography-mass spectrometry. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.02.005] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Téllez-Pérez C, Sabah M, Montejano-Gaitán J, Sobolik V, Martínez CA, Allaf K. Impact of Instant Controlled Pressure Drop Treatment on Dehydration and Rehydration Kinetics of Green Moroccan Pepper (Capsicum Annuum). ACTA ACUST UNITED AC 2012. [DOI: 10.1016/j.proeng.2012.07.491] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Hem L, Choi JH, Park JH, Mamun M, Cho SK, Abd El-Aty A, Shim JH. Residual pattern of fenhexamid on pepper fruits grown under greenhouse conditions using HPLC and confirmation via tandem mass spectrometry. Food Chem 2011; 126:1533-8. [DOI: 10.1016/j.foodchem.2010.11.147] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2010] [Revised: 10/27/2010] [Accepted: 11/24/2010] [Indexed: 11/25/2022]
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Gogus F, Ozel MZ, Kocak D, Hamilton JF, Lewis AC. Analysis of roasted and unroasted Pistacia terebinthus volatiles using direct thermal desorption-GCxGC-TOF/MS. Food Chem 2011; 129:1258-64. [PMID: 25212365 DOI: 10.1016/j.foodchem.2011.05.003] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2010] [Revised: 02/03/2011] [Accepted: 05/01/2011] [Indexed: 11/19/2022]
Abstract
The objective of this study was to determine the effects of roasting time on volatile components of Pistacia terebinthus L., a fruit growing wild in Turkey. The whole fruit samples were pan roasted for 0, 5, 10, 15, 20 and 25min at 200°C. Volatile compounds were isolated and identified using the direct thermal desorption (DTD) method coupled with comprehensive gas chromatography - time of flight mass spectrometry (GCxGC-TOF/MS). The major components of the fresh hull of P. terebinthus were α-pinene (10.37%), limonene (8.93%), β-pinene (5.53%), 2-carene (4.47%) and γ-muurolene (4.29%). Eighty-three constituents were characterised from the volatiles of fresh whole P. terebinthus fruits obtained by direct thermal desorption with α-pinene (9.62%), limonene (5.54%), γ-cadinane (5.48%), β-pinene (5.46%), β-caryophyllene (5.24%) being the major constituents. The type and the number of constituents characterised were observed to change with differing roasting times. Limonene (5.56%), α-pinene (4.84%), 5-methylfurfural (4.78%), 5-hydroxymethylfurfural (5-HMF, 3.89%), dimethylmetoxyfuranone (3.67%) and 3-methyl-2(5H)furanone (3.12%) were identified as the major components among the 104 compounds characterised in the volatiles of P. terebinthus, roasted for 25min. In addition, volatiles of fully roasted P. terebinthus fruits contained furans and furanones (15.42%), pyridines (4.45%) and benzene derivatives (3.81%) as the major groups.
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Affiliation(s)
- F Gogus
- The University of Gaziantep, Engineering Faculty, Food Engineering Department, 27310 Gaziantep, Turkey
| | - M Z Ozel
- The University of York, Department of Chemistry, Heslington, YO10 5DD, York, UK.
| | - D Kocak
- The University of Gaziantep, Engineering Faculty, Food Engineering Department, 27310 Gaziantep, Turkey
| | - J F Hamilton
- The University of York, Department of Chemistry, Heslington, YO10 5DD, York, UK
| | - A C Lewis
- National Centre for Atmospheric Science, The University of York, Department of Chemistry, Heslington, YO10 5DD, York, UK
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Bogusz S, de Marchi Tavares de Melo A, Zini CA, Godoy HT. Optimization of the extraction conditions of the volatile compounds from chili peppers by headspace solid phase micro-extraction. J Chromatogr A 2011; 1218:3345-50. [DOI: 10.1016/j.chroma.2010.12.060] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2010] [Revised: 12/07/2010] [Accepted: 12/14/2010] [Indexed: 11/16/2022]
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Abd El-Aty AM, Kim IK, Kim MR, Lee C, Shim JH. Determination of volatile organic compounds generated from fresh, white and red Panax ginseng (C. A. Meyer) using a direct sample injection technique. Biomed Chromatogr 2008; 22:556-62. [PMID: 18205137 DOI: 10.1002/bmc.969] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Ginsenosides are regarded as the main active, non-volatile components of Panax ginseng (C. A. Meyer). However, throughout the long history of ginseng research, there has been virtually no report describing its volatile flavor compounds. A solvent-free procedure for the determination of volatile flavor compounds generated from fresh, white and red Panax ginseng (C. A. Meyer) using solvent-free solid injection (SFSI) coupled with gas chromatography-mass spectrometry (GC-MS) detection is described here. At no point in the SFSI technique were the extraction conditions optimized. Rather, the experimental variables including various sample preparations (fresh, oven-dried and freeze-dried), injector temperatures (100, 150, 200, 250 and 300 degrees C), and preheating times (3, 5, 7, 10 and 15 min), were predicated on the experience of the authors. A total of 47 compounds were identified in various forms of ginseng. Among the compounds identified in the sample, fresh ginseng was characterized by a high proportion of 3-acetyl-1-(3,4-dimethoxyphenyl)-5-ethyl-4,5-dihydro-7,8-dimethoxy-4-methylene-3H-2,3-benzodiazepine (64.24%) and 23,24-dinor-3-oxolean-4,12-dien-28-oic acid (21.42%); 2-furanmethanol (20.26%) and 3-hydroxy-2-methyl-4H-pyran-4-one (17.95%) were detected as the major components in white ginseng while the main components of the red ginseng were found to be 1,2-benzenedicarboxylic acid dibutyl ester (16.27%) and 2-furanmethanol (13.82%). SFSI is a solvent-free, rapid and simple sample preparation technique based on direct vaporization. There is no dilution or contamination with solvent or its impurities and no loss of quickly eluted components was observed in the solvent peak.
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Affiliation(s)
- A M Abd El-Aty
- Department of Veterinary Pharmacology and Toxicology, College of Veterinary Medicine, Konkuk University, 1 Hwayang-dong, Kwangjin-gu, Seoul, Republic of Korea.
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