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Han J, Liang J, Li Y, Wahia H, Phyllis O, Zhou C, Zhang L, Chen L, Qiao X, Ma H. Vacuum freeze drying combined with catalytic infrared drying to improve the aroma quality of chives: Potential mechanisms of their formation. Food Chem 2024; 461:140880. [PMID: 39182333 DOI: 10.1016/j.foodchem.2024.140880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Revised: 07/26/2024] [Accepted: 08/12/2024] [Indexed: 08/27/2024]
Abstract
This study aimed to investigate the effect of vacuum freeze drying combined with catalytic infrared drying (FD-CIRD) process on aromas, free amino acids, reducing sugars and free fatty acids in chive leaves and stems. Gas chromatography-mass spectrometry combined with multivariate data analysis revealed that dipropyl disulfide was the key aroma that distinguished the differences between chive leaves and stems. The key aromas benzeneacetaldehyde, decanal and 1-octen-3-ol enhanced FD-CIRD chive leaves and stems aromas. The free amino acid content was highest at FD-CIRD stage in all samples except for the control (FD), while the reducing sugar content was lowest. The content of unsaturated fatty acids gradually decreased at FD stage and increased at FD-CIRD stage. Additionally, correlation analysis revealed that phenylalanine was a potential precursor of benzacetenealdehyde, oleic and linolenic acids were potential precursors of decanal and 1-octen-3-ol. Therefore, FD-CIRD technique helps to improve the sensory profile of dried chives.
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Affiliation(s)
- Jingyi Han
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jiakang Liang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yao Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Otu Phyllis
- Department of Science Laboratory Technology, Accra Technical University, P.O. Box GP 561, Barnes Road, Accra, Ghana
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Lei Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Li Chen
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Xuguang Qiao
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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2
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Arena D, Ben Ammar H, Major N, Kovačević TK, Goreta Ban S, Al Achkar N, Rizzo GF, Branca F. Diversity of the Morphometric and Biochemical Traits of Allium cepa L. Varieties. PLANTS (BASEL, SWITZERLAND) 2024; 13:1727. [PMID: 38999567 PMCID: PMC11243381 DOI: 10.3390/plants13131727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/09/2024] [Revised: 06/14/2024] [Accepted: 06/20/2024] [Indexed: 07/14/2024]
Abstract
Several Allium cepa L. varieties, representing a versatile set of vegetables widely utilized by consumers, are appreciated for their bioactive properties, including antimicrobial, anticarcinogenic, and antioxidant capacities. The aim of this study is to compare the morphometric characteristics and biochemical profiles of four cultivars of A. cepa, two of them represented by the perennial Sicilian landrace "Cipudda agghiarola" (Allium × proliferum (Moench) Schrader), widely known as the Egyptian walking onion (WO), and by the landrace "Cipudduzza" belonging to the variety known as aggregatum (ON), which were compared with two commercial cultivars of A. cepa var. cepa (onion), Stoccarda (OS) and Rossa Carmen (OR). The experimental trial was conducted in Catania (Sicily), following organic growing practices. The randomized complete block experimental design was adopted with one experimental factor, the genotype (GE) effect. The harvested plants were characterized for their main morphometric parameters, according to the International Plant Genetic Resources (IGPR) descriptors. The biochemical activity was assessed by analyzing the total phenolic content (TPC) and the total flavonoid content (TFC). The antioxidant capacity was determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, ferric reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC). The sugar profile (total sugars, sucrose, glucose, fructose, and fructooligosaccharides-FOS) and the volatile compounds by headspace-gas chromatography/mass spectrometry (HS-GC/MS) were also determined. The OR bulb exhibited the highest TPC (16.3 mg GAE/g d.w., p < 0.01) and TFC (8.5 mg QE/g d.w., p < 0.01), with the highest antioxidant capacity measured by the FRAP (27.1 µmol TE/g d.w., p < 0.01) and DPPH assays (46.2 µmol TE/g d.w., p < 0.01). The ON bulb showed the highest ORAC value (209 µmol TE/g d.w., p < 0.01). Generally, the bulbs were richer in sugars (584 mg/g d.w., p < 0.01) than the leaf blade (239 mg/g d.w., p < 0.01), except for OR. Significant interaction between the genotype and plant organ was noted in the volatile compound profiles (p < 0.05) except for total ketones and carboxylic acids, where higher content was observed in the leaf blade compared to the bulb, regardless of the genotype. These findings highlight WO's potential for use in ready-to-eat products, enhancing its market value.
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Affiliation(s)
- Donata Arena
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy; (D.A.); (H.B.A.); (N.A.A.); (G.F.R.); (F.B.)
| | - Hajer Ben Ammar
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy; (D.A.); (H.B.A.); (N.A.A.); (G.F.R.); (F.B.)
| | - Nikola Major
- Institute of Agriculture and Tourism, 52440 Poreč, Croatia; (T.K.K.); (S.G.B.)
| | | | - Smiljana Goreta Ban
- Institute of Agriculture and Tourism, 52440 Poreč, Croatia; (T.K.K.); (S.G.B.)
| | - Nicolas Al Achkar
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy; (D.A.); (H.B.A.); (N.A.A.); (G.F.R.); (F.B.)
| | - Giulio Flavio Rizzo
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy; (D.A.); (H.B.A.); (N.A.A.); (G.F.R.); (F.B.)
| | - Ferdinando Branca
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy; (D.A.); (H.B.A.); (N.A.A.); (G.F.R.); (F.B.)
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Stöppelmann F, Chan LF, Liang J, Greiß M, Lehnert AS, Pfaff C, Langenberg T, Zhu L, Zhang Y. Generation of Meaty Aroma from Onion ( Allium cepa L.) with Polyporus umbellatus: Fermentation System, Sensory Profile, and Aroma Characterization. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13054-13065. [PMID: 37619532 DOI: 10.1021/acs.jafc.3c03153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/26/2023]
Abstract
One of the main reasons for consumer rejection of plant-based meat alternatives is the lack of meaty flavor after cooking. In this study, a platform was developed to generate meaty flavors solely from Allium substrates (chives, leeks, ramsons, and onions) using basidiomycete-mediated submerged fermentations. Polyporus umbellatus-mediated fermentation of onions resulted in an intense meaty and liver sausage-like flavor under proper fermentation parameters. Using multisolvent and solvent-free aroma extractions coupled with gas chromatography-mass spectrometry-olfactometry, 5 odorants with high assigned flavor dilution (FD) factors (≥ 256) were identified in the fermented sample that have been reported in the literature as important aroma compounds of meat products: methyl palmitate, bis(2-methyl-furyl) disulfide, (E,E)-2,4-decadienal, γ-nonalactone, and eugenol. Using selected ion monitoring, the presence of bis(2-methyl-furyl) disulfide (meaty, savory, FD 256) after fermentation was confirmed. It was proposed that P. umbellatus enzymatically forms bis(2-methyl-furyl) disulfide from intermediates derived from the thermal degradation of thiamine.
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Affiliation(s)
- Felix Stöppelmann
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany
| | - Lap Fei Chan
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany
| | - Jiaqi Liang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany
| | - Marit Greiß
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany
| | | | | | - Thomas Langenberg
- GERSTEL GmbH & Co. KG, Eberhard-Gerstel-Platz 1, 45473 Mühlheim an der Ruhr, Germany
| | - Lin Zhu
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany
| | - Yanyan Zhang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany
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4
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V González-de-Peredo A, Vázquez-Espinosa M, Espada-Bellido E, Ferreiro-González M, Carrera C, Palma M, F Barbero G. Application of Direct Thermal Desorption-Gas Chromatography-Mass Spectrometry for Determination of Volatile and Semi-Volatile Organosulfur Compounds in Onions: A Novel Analytical Approach. Pharmaceuticals (Basel) 2023; 16:ph16050715. [PMID: 37242498 DOI: 10.3390/ph16050715] [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: 03/07/2023] [Revised: 04/27/2023] [Accepted: 05/02/2023] [Indexed: 05/28/2023] Open
Abstract
The population is now more aware of their diets due to the connection between food and general health. Onions (Allium cepa L.), common vegetables that are minimally processed and grown locally, are known for their health-promoting properties. The organosulfur compounds present in onions have powerful antioxidant properties and may decrease the likelihood of developing certain disorders. It is vital to employ an optimum approach with the best qualities for studying the target compounds to undertake a thorough analysis of these compounds. In this study, the use of a direct thermal desorption-gas chromatography-mass spectrometry method with a Box-Behnken design and multi-response optimization is proposed. Direct thermal desorption is an environmentally friendly technique that eliminates the use of solvents and requires no prior preparation of the sample. To the author's knowledge, this methodology has not been previously used to study the organosulfur compounds in onions. Likewise, the optimal conditions for pre-extraction and post-analysis of organosulfur compounds were as follows: 46 mg of onion in the tube, a desorption heat of 205 °C for 960 s, and a trap heat of 267 °C for 180 s. The repeatability and intermediate precision of the method were evaluated by conducting 27 tests over three consecutive days. The results obtained for all compounds studied revealed CV values ranging from 1.8% to 9.9%. The major compound reported in onions was 2,4-dimethyl-thiophene, representing 19.4% of the total area of sulfur compounds. The propanethial S-oxide, the principal compound responsible for the tear factor, accounted for 4.5% of the total area.
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Affiliation(s)
- Ana V González-de-Peredo
- Department of Analytical Chemistry, Faculty of Sciences, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Spain
| | - Mercedes Vázquez-Espinosa
- Department of Analytical Chemistry, Faculty of Sciences, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Spain
| | - Estrella Espada-Bellido
- Department of Analytical Chemistry, Faculty of Sciences, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Spain
| | - Marta Ferreiro-González
- Department of Analytical Chemistry, Faculty of Sciences, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Spain
| | - Ceferino Carrera
- Department of Analytical Chemistry, Faculty of Sciences, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Spain
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Spain
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Spain
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5
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Study on Cut Tobacco Drying Process Based on HS-GC/MS: Principal Component Analysis, Similarity Analysis, Drying Conditions, and Drying Mechanism. J CHEM-NY 2023. [DOI: 10.1155/2023/5772916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023] Open
Abstract
In order to study the volatile and semivolatile components changes of cut tobacco in the drying process, the cut tobacco were determined by headspace-gas chromatography/mass spectrometry (HS-GC/MS). Principal component analysis (PCA) and similarity analysis were used to analyze the HS-GC/MS results. Based on the similarity, the drying conditions and drying mechanism have been studied. The results showed that the increase in water content would reduce the dying rate, and if the temperature increased, the dying rate increased. The preliminary study on the drying kinetics of the drying process shows that Henderson and Pabis model appeared to be the most suitable for describing the drying process of cut tobacco, and the drying activation energy is 111.9 kJ.
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Alañón M, Cádiz-Gurrea M, Oliver-Simancas R, Leyva-Jiménez F, Arráez-Román D, Segura-Carretero A. Quality Assurance of commercial guacamoles preserved by high pressure processing versus conventional thermal processing. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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7
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Salmerón I, Guzmán CLA, Sánchez VHR, Reyes IP, Mata JS, Cisneros de la Cueva S. Hydrogen and alcohols production by Serratia sp. from an inorganic carbon source. J CO2 UTIL 2022. [DOI: 10.1016/j.jcou.2022.101914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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8
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Phenolic profile and investigation of biological activities of Allium scorodoprasum L. subsp. rotundum. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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9
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WANG LM, CHEN QY, ZHONG Z, YI Y, HOU WF, WANG HX. Research on variation of volatile compounds of Cinnamomum cassia Presl in different processing stage of stewed beef. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.09322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | - Yang YI
- Wuhan Polytechnic University, China
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10
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Comparative analysis of volatile profiles and phenolic compounds of Four Southern Italian onion (Allium cepa L.) Landraces. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103990] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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11
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Aguiar J, Gonçalves JL, Alves VL, Câmara JS. Relationship between Volatile Composition and Bioactive Potential of Vegetables and Fruits of Regular Consumption-An Integrative Approach. Molecules 2021; 26:molecules26123653. [PMID: 34203867 PMCID: PMC8232647 DOI: 10.3390/molecules26123653] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 06/02/2021] [Accepted: 06/07/2021] [Indexed: 01/11/2023] Open
Abstract
In recent years, there has been a growing interest in studying and exploring the potential health benefits of foods, mainly from vegetables and fruits from regular intake. The presence of secondary metabolites, namely polyphenols, carotenoids and terpenes, in certain food matrices seems to contribute to their functional properties, expressed through an increased prevention in the development of certain chronic diseases, namely coronary heart diseases, neurodegenerative diseases, cancer and diabetes. However, some foods' volatile secondary metabolites also present important bioactive properties, although this is a poorly scientifically explored field. In this context, and in order to explore the potential bioactivity of volatile metabolites in different vegetables and fruits from regular consumption, the volatile composition was established using a green extraction technique, solid phase microextraction in headspace mode (HS-SPME), combined with gas chromatography tandem mass spectrometry (GC-MS). A total of 320 volatile metabolites, comprising 51 terpenic compounds, 45 organosulfur compounds, 31 aldehydes, 37 esters, 29 ketones, 28 alcohols, 23 furanic compounds, 22 hydrocarbons, 19 benzene compounds, 13 nitrogenous compounds, 9 carboxylic acids, 7 ethers, 4 halogenated compounds and 3 naphthalene derivatives, were positively identified. Each investigated fruit and vegetable showed a specific volatile metabolomic profile. The obtained results revealed that terpenic compounds, to which are associated antimicrobial, antioxidant, and anticancer activities, are the most predominant chemical family in beetroot (61%), orange carrot (58%) and white carrot (61%), while organosulfur compounds (antiviral activity) are dominant in onion, garlic and watercress. Broccoli and spinach are essentially constituted by alcohols and aldehydes (enzyme-inhibition and antimicrobial properties), while fruits from the Solanaceae family are characterized by esters in tamarillo and aldehydes in tomato.
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Affiliation(s)
- Joselin Aguiar
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
| | - João L. Gonçalves
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
| | - Vera L. Alves
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
| | - José S. Câmara
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
- Faculdade de Ciências Exatas e da Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- Correspondence: ; Tel.: +351-291-705-112; Fax: +351-291-705-149
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12
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Hammock HA, Kopsell DA, Sams CE. Narrowband Blue and Red LED Supplements Impact Key Flavor Volatiles in Hydroponically Grown Basil Across Growing Seasons. FRONTIERS IN PLANT SCIENCE 2021; 12:623314. [PMID: 33719295 PMCID: PMC7952523 DOI: 10.3389/fpls.2021.623314] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Accepted: 01/12/2021] [Indexed: 06/12/2023]
Abstract
The use of light-emitting diodes (LEDs) in commercial greenhouse production is rapidly increasing because of technological advancements, increased spectral control, and improved energy efficiency. Research is needed to determine the value and efficacy of LEDs in comparison to traditional lighting systems. The objective of this study was to establish the impact of narrowband blue (B) and red (R) LED lighting ratios on flavor volatiles in hydroponic basil (Ocimum basilicum var. "Genovese") in comparison to a non-supplemented natural light (NL) control and traditional high-pressure sodium (HPS) lighting. "Genovese" basil was chosen because of its high market value and demand among professional chefs. Emphasis was placed on investigating concentrations of important flavor volatiles in response to specific ratios of narrowband B/R LED supplemental lighting (SL) and growing season. A total of eight treatments were used: one non-supplemented NL control, one HPS treatment, and six LED treatments (peaked at 447 nm/627 nm, ±20 nm) with progressive B/R ratios (10B/90R, 20B/80R, 30B/70R, 40B/60R, 50B/50R, and 60B/40R). Each SL treatment provided 8.64 mol ⋅ m-2 ⋅ d-1 (100 μmol ⋅ m-2 ⋅ s-1, 24 h ⋅ d-1). The daily light integral (DLI) of the NL control averaged 9.5 mol ⋅ m-2 ⋅ d-1 during the growth period (ranging from 4 to 18 mol ⋅ m-2 ⋅ d-1). Relative humidity averaged 50%, with day/night temperatures averaging 27.4°C/21.8°C, respectively. Basil plants were harvested 45 days after seeding, and volatile organic compound profiles were obtained by gas chromatography-mass spectrometry. Total terpenoid concentrations were dramatically increased during winter months under LED treatments, but still showed significant impacts during seasons with sufficient DLI and spectral quality. Many key flavor volatile concentrations varied significantly among lighting treatments and growing season. However, the concentrations of some compounds, such as methyl eugenol, were three to four times higher in the control and decreased significantly for basil grown under SL treatments. Maximum concentrations for each compound varied among lighting treatments, but most monoterpenes and diterpenes evaluated were highest under 20B/80R to 50B/50R. This study shows that supplemental narrowband light treatments from LED sources may be used to manipulate secondary metabolic resource allocation. The application of narrowband LED SL has great potential for improving overall flavor quality of basil and other high-value specialty herbs.
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Seol D, Jang D, Cha K, Oh JW, Chung H. Use of Multiple Bacteriophage-Based Structural Color Sensors to Improve Accuracy for Discrimination of Geographical Origins of Agricultural Products. SENSORS 2021; 21:s21030986. [PMID: 33540631 PMCID: PMC7867267 DOI: 10.3390/s21030986] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 01/25/2021] [Accepted: 01/27/2021] [Indexed: 12/03/2022]
Abstract
A single M13 bacteriophage color sensor was previously utilized for discriminating the geographical origins of agricultural products (garlic, onion, and perilla). The resulting discrimination accuracy was acceptable, ranging from 88.6% to 94.0%. To improve the accuracy further, the use of three separate M13 bacteriophage color sensors containing different amino acid residues providing unique individual color changes (Wild sensor: glutamic acid (E)-glycine (G)-aspartic acid (D), WHW sensor: tryptophan (W)-histidine (H)-tryptophan (W), 4E sensor: four repeating glutamic acids (E)) was proposed. This study was driven by the possibility of enhancing sample discrimination by combining mutually characteristic and complimentary RGB signals obtained from each color sensor, which resulted from dissimilar interactions of sample odors with the employed color sensors. When each color sensor was used individually, the discrimination accuracy based on support vector machine (SVM) ranged from 91.8–94.0%, 88.6–90.3%, and 89.8–92.1% for garlic, onion, and perilla samples, respectively. Accuracy improved to 98.0%, 97.5%, and 97.1%, respectively, by integrating all of the RGB signals acquired from the three color sensors. Therefore, the proposed strategy was effective for improving sample discriminability. To further examine the dissimilar responses of each color sensor to odor molecules, typical odor components in the samples (allyl disulfide, allyl methyl disulfide, and perillaldehyde) were measured using each color sensor, and differences in RGB signals were analyzed.
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Affiliation(s)
- Daun Seol
- Department of Chemistry and Research Institute for Convergence of Basic Science, Hanyang University, Seoul 04763, Korea
| | - Daeil Jang
- Department of Mathematics and Research Institute for Convergence of Basic Science, Hanyang University, Seoul 04763, Korea
| | - Kyungjoon Cha
- Department of Mathematics and Research Institute for Convergence of Basic Science, Hanyang University, Seoul 04763, Korea
| | - Jin-Woo Oh
- Department of Nanoenergy Engineering, Pusan National University, Busan 46241, Korea
| | - Hoeil Chung
- Department of Chemistry and Research Institute for Convergence of Basic Science, Hanyang University, Seoul 04763, Korea
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14
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A new palladium complex as a dual fluorometric and colorimetric probe for rapid determination of sulfide anion. J Photochem Photobiol A Chem 2021. [DOI: 10.1016/j.jphotochem.2020.112885] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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15
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Cantrell MS, Seale JT, Arispe SA, McDougal OM. Determination of Organosulfides from Onion Oil. Foods 2020; 9:foods9070884. [PMID: 32640536 PMCID: PMC7404636 DOI: 10.3390/foods9070884] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2020] [Revised: 07/01/2020] [Accepted: 07/02/2020] [Indexed: 12/21/2022] Open
Abstract
Qualitative and semi-quantitative analysis of organosulfides extracted from oil obtained by steam distillation of yellow onions was performed by gas chromatography-mass spectrometry (GC-MS). The extraction efficiency of organosulfides from onion oil was evaluated across four solvents: dichloromethane; diethyl ether; n-pentane; and hexanes. Analysis of solvent extracted organosulfides by GC-MS provided qualitative results that support the use of dichloromethane over other solvents based on identification of 27 organosulfides from the dichloromethane extract as compared to 10 from diethyl ether; 19 from n-pentane; and 17 from hexanes. Semi-quantitative evaluation of organosulfides present in the dichloromethane extract was performed using diallyl disulfide as the internal reference standard. Three organosulfides were detected in the extract at ≥5 mg/kg; 18 organosulfides between 3-5 mg/kg; and six organosulfides at <3 mg/kg. The E/Z isomers of 1-propenyl propyl trisulfide were among the most prevalent components extracted from the onion oil across all solvents; and 3,6-diethyl-1,2,4,5-tetrathiane was among the most abundant organosulfides in all solvents except hexanes. The method described here for the extraction of organosulfides from steam distilled onion oil surveys common solvents to arrive at a qualitative and semi-quantitative method of analysis for agricultural products involving onions; onion oil; and secondary metabolites of Allium spp.
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Affiliation(s)
- Maranda S. Cantrell
- Biomolecular Sciences Ph.D. Program, Boise State University, Boise, ID 83725, USA;
- Department of Chemistry and Biochemistry, Boise State University, Boise, ID 83725, USA;
| | - Jared T. Seale
- Department of Chemistry and Biochemistry, Boise State University, Boise, ID 83725, USA;
| | - Sergio A. Arispe
- Malheur County Extension Office, Oregon State University, Ontario, OR 97914, USA;
| | - Owen M. McDougal
- Department of Chemistry and Biochemistry, Boise State University, Boise, ID 83725, USA;
- Correspondence: ; Tel.: +1-208-426-3964
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16
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Zhang Y, Wang G, Kong Y, Xu H, Xiao B, Liu Y, Zhou H. A comparative analysis of the essential oils from two species of garlic seedlings cultivated in China: chemical profile and anticoagulant potential. Food Funct 2020; 11:6020-6027. [PMID: 32697212 DOI: 10.1039/d0fo00845a] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Garlic seedlings (GS) and blanched garlic seedlings (BGS) are two kinds of common garlic-derived vegetables in China, but little information is available on their bioactive constituents. In this work, chemical profiles and anticoagulant activities of essential oils from GS (EOGS) and BGS (EOBGS) were disclosed and compared for the first time. Sixteen and fourteen volatile compounds were identified in EOGS and EOBGS by GC-MS analysis, and both of them were rich in sulfur-containing compounds, particularly diallyl sulfides accounting for 74.77% and 85.87%, respectively. EOGS and EOBGS exerted anticoagulant activities via intrinsic, extrinsic, and common coagulation pathways as well as by lowering the content of fibrinogen; EOGS exceeded EOBGS in the activation of intrinsic and extrinsic coagulation pathways, while EOBGS outperformed EOGS on the activation of the common coagulation pathway, which was even superior to that of heparin at the same dose. Herein, the results of the present investigation will give a strong clue that EOGS and EOBGS are more likely to lead to a promising way to vegetable-based anticoagulants.
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Affiliation(s)
- Yang Zhang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China.
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17
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Pastor-Belda M, Arroyo-Manzanares N, Yavir K, Abad P, Campillo N, Hernández-Córdoba M, Viñas P. A rapid dispersive liquid-liquid microextraction of antimicrobial onion organosulfur compounds in animal feed coupled to gas chromatography-mass spectrometry. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2020; 12:2668-2673. [PMID: 32930297 DOI: 10.1039/d0ay00632g] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
A rapid analytical procedure is proposed for determining two antimicrobial onion organosulfur compounds, propyl disulfide (PDS) and propyl propane thiosulfonate (PTSO), in animal feed. The use of PTSO as a natural ingredient in animal feed is allowed due to its antimicrobial activity against pathogenic organisms. Two analytical methodologies using gas chromatography coupled to mass spectrometry (GC-MS) are compared. After the extraction of the compounds from animal feed with acetonitrile, dispersive solid phase extraction (DSPE) as a cleaning stage with C18, or dispersive liquid-liquid microextraction (DLLME), using 100 μL of CHCl3, was tried. Both the methods were validated using a pig feed sample and the best results were achieved by DLLME. This technique provided cleaner extracts, five-times greater linear ranges and lower detection limits than simple cleaning due to the enrichment factor achieved. The relative standard deviation decreased from 22% with DSPE to 13% with DLLME. The usefulness of the DLLME-GC-MS methodology was tested by analysing 10 different samples of chicken, calf, hen, cow and fish feed. The concentrations of PDS were in the 0.1-1.7 μg g-1 range and those of PTSO were between 0.09 and 2.1 μg g-1.
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Affiliation(s)
- Marta Pastor-Belda
- Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, E-30100 Murcia, Spain.
| | - Natalia Arroyo-Manzanares
- Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, E-30100 Murcia, Spain.
| | - Kateryna Yavir
- Department of Physical Chemistry, Faculty of Chemistry, Gdansk University of Technology (GUT), 11/12 G. Narutowicza St., Gdańsk 80-233, Poland
| | - Paloma Abad
- DMC Research Center S.L.U., Camino de Jayena No. 82, E-18620 Alhendín, Granada, Spain
| | - Natalia Campillo
- Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, E-30100 Murcia, Spain.
| | - Manuel Hernández-Córdoba
- Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, E-30100 Murcia, Spain.
| | - Pilar Viñas
- Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, E-30100 Murcia, Spain.
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Typicality Assessment of Onions ( Allium cepa) from Different Geographical Regions Based on the Volatile Signature and Chemometric Tools. Foods 2020; 9:foods9030375. [PMID: 32213815 PMCID: PMC7142876 DOI: 10.3390/foods9030375] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 03/10/2020] [Accepted: 03/11/2020] [Indexed: 11/16/2022] Open
Abstract
Onion (Allium cepa L.) is one of the main agricultural commodities produced and consumed around the world. In the present work, for the first time, the volatile signature of onions from different geographical regions of Madeira Island (Caniço, Santa Cruz, Ribeira Brava, and Porto Moniz) was tested with headspace solid-phase microextraction (HS-SPME/GC-qMS) and chemometric tools, showing that the volatile signature was affected by the geographical region of cultivation. Sulfur compounds, furanic compounds, and aldehydes are the most dominant chemical groups. Some of the identified volatile organic metabolites (VOMs) were detected only in onions cultivated in specific regions; 17 VOMs were only identified in onions cultivated at Caniço, eight in Porto Moniz, two in Santa Cruz, two in Ribeira Brava, while 12 VOMs are common to all samples from the four regions. Moreover, some VOMs belonging to sulfur compounds (dipropyl disulfide, 3-(acetylthio)-2-methylfuran), furanic compounds (dimethylmethoxyfuranone, ethyl furanone, acetyloxy-dimethylfuranone), and lactones (whiskey lactone isomer), could be applied as potential geographical markers of onions, providing a useful tool to authenticate onions by farming regions where the influence of latitude seems to be an important factor for yielding the chemical profile and may contribute to geographical protection of food and simultaneously benefiting both consumers and farmers.
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Cecchi L, Ieri F, Vignolini P, Mulinacci N, Romani A. Characterization of Volatile and Flavonoid Composition of Different Cuts of Dried Onion ( Allium cepa L.) by HS-SPME-GC-MS, HS-SPME-GC×GC-TOF and HPLC-DAD. Molecules 2020; 25:molecules25020408. [PMID: 31963728 PMCID: PMC7024371 DOI: 10.3390/molecules25020408] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 01/13/2020] [Accepted: 01/17/2020] [Indexed: 11/16/2022] Open
Abstract
Onion is widely used worldwide in various forms for both food and medicinal applications, thanks to its high content of phytonutrients, such as flavonoids and volatile sulfur compounds. Fresh onion is very perishable and drying is widely applied for extending shelf-life, thus obtaining a very easy-to-use functional food ingredient. The flavonoid and volatile fractions of different onion cuts (flakes, rings) prepared through different drying cycles in a static oven, were characterized by high-performance liquid chromatography with a diode-array detector HPLC-DAD, Head Space-Solid Phase Micro Extraction followed by Gas Chromatography coupled with Mass Spectrometry (HS-SPME-GC-MS) and Head-Space Solid Phase Micro Extraction followed by comprehensive two-dimensional Gas-Chromatography (HS-SPME-GC×GC-TOF). Onion flakes showed a significantly higher flavonoid content (3.56 mg g−1) than onion rings (2.04 mg g−1). Onion flakes showed greater amount of volatile organic compounds (VOCs) (127.26 mg g−1) than onion rings (42.79 mg g−1), with different relative amounts of di- and trisulfides—disulfides largely predominate the volatile fraction (amounts over 60% on the total volatile content), followed by trisulfides and dipropyl disulfide and dipropyl trisulfide were the most abundant VOCs. HS-SPME-GC×GC-TOF allowed for the detection of the presence of allylthiol, diethanol sulfide, 4,6-diethyl1,2,3,5-tetrathiolane, not detected by HS-SPME-GC-MS, and provided a fast and direct visualization and comparison of different samples. These results highlight different nutraceutical properties of dried onion samples processed otherwise, only differing in shape and size, thus pointing out potentially different uses as functional ingredients.
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Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff, 6, 50019 Sesto Fiorentino FI, Florence, Italy; (L.C.); (N.M.)
| | - Francesca Ieri
- QuMAP Laboratory, PIN Polo Universitario Città di Prato, Piazza Giovanni Ciardi, 25, 59100 Prato PO, Italy;
- Correspondence: or ; Tel.: +39-055-457-3676
| | - Pamela Vignolini
- Department of Statistic, Informatics and Applications “G. Parenti” (DiSIA)—University of Florence, Phytolab Laboratory, via Ugo Schiff 6, 50019 Sesto Fiorentino FI, Italy;
| | - Nadia Mulinacci
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff, 6, 50019 Sesto Fiorentino FI, Florence, Italy; (L.C.); (N.M.)
| | - Annalisa Romani
- QuMAP Laboratory, PIN Polo Universitario Città di Prato, Piazza Giovanni Ciardi, 25, 59100 Prato PO, Italy;
- Department of Statistic, Informatics and Applications “G. Parenti” (DiSIA)—University of Florence, Phytolab Laboratory, via Ugo Schiff 6, 50019 Sesto Fiorentino FI, Italy;
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Comparison of Organosulfur and Amino Acid Composition between Triploid Onion Allium cornutum Clementi ex Visiani, 1842, and Common Onion Allium cepa L., and Evidences for Antiproliferative Activity of Their Extracts. PLANTS 2020; 9:plants9010098. [PMID: 31941040 PMCID: PMC7020437 DOI: 10.3390/plants9010098] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 01/08/2020] [Accepted: 01/10/2020] [Indexed: 01/09/2023]
Abstract
Species that belong to the genus Allium have been widely used for human food and traditional medicine. Their beneficial health effects, as well as the specific aroma, are associated with their bioactive chemical compounds, such as sulfur compounds and flavonoids. Gas chromatography and mass spectrometry (GC-MS) and reverse-phase high-performance liquid chromatography (reverse-phase HPLC) were used to identify organosulfur and amino acid content of triploid hybrid onion, Allium cornutum Clement ex Visiani, 1842, and common onion, Allium cepa L. Allium extracts were tested for their antiproliferative activity in three human cancer cell lines (HeLa, HCT116, and U2OS). DNA fragmentation and DAPI staining analysis were performed on HeLa cells to evaluate the effect of extracts on DNA damage and cell morphology. The mRNA expression of p53, Bax, and Caspase-3 genes involved in apoptosis were analyzed by real-time PCR. Using GC-MS, 27 compounds were found in two Allium species headspaces. Differences were noted among the main compound abundance in the headspace (although the major thiols and disulfides were qualitatively identic in both Allium species) and dipropyl disulfide, diisopropyl trisulfide, and (Z)-prop-1-enyl propyl trisulfide were predominant sulfides. Identification of amino acids and their quantities were determined by reverse-phase HPLC. Most abundant amino acids in both onions were arginine (Arg) and glutamic acid (Glu). The results of cytotoxicity testing confirmed antiproliferative effects of both species. The DNA fragmentation assay, DAPI staining and real time PCR analysis confirmed that A. cornutum and A. cepa extracts induced apoptosis in HeLa cells. This study presents the evidence for possible therapeutic use of A. cornutum and A. cepa extracts against human cervical carcinoma cell line.
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Dual fluorometric and colorimetric sensor based on quenching effect of copper (II) sulfate on the copper nanocluster for determination of sulfide ion in water samples. J Photochem Photobiol A Chem 2019. [DOI: 10.1016/j.jphotochem.2019.112030] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Tantamacharik T, Leong SY, Leus MJ, Eyres GT, Burritt DJ, Oey I. Structural Changes Induced by Pulsed Electric Fields Increase the Concentration of Volatiles Released in Red Onion ( Allium cepa L. var. Red Pearl) Bulbs. Foods 2019; 8:foods8090368. [PMID: 31455048 PMCID: PMC6769572 DOI: 10.3390/foods8090368] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2019] [Revised: 08/15/2019] [Accepted: 08/21/2019] [Indexed: 11/16/2022] Open
Abstract
This study investigated whether pulsed electric field (PEF) treatment can induce structural changes of whole, intact red onion bulb (Allium cepa L. var. Red Pearl). Onion bulbs were treated at electric field strengths of 0.6 and 1.2 kV/cm combined with energy inputs of 6 and 60 kJ/kg at different onion orientations with respect to the high voltage electrode. Results showed that onion cells across all fleshy scales experienced uniform cell damage with a higher proportion (>80%) of non-metabolically viable cells after PEF treatment at 1.2 kV/cm when the root end was positioned facing toward the PEF electrode. The findings were supported by cryogenic-scanning electron micrographs (cryo-SEM), where the underlying storage circular cells were completely damaged owing to the PEF treatment. In this study, it was found that the treatment intensity of PEF to induce structural damage across all the scale layers of an onion bulb coincided with an increase in dipropyl disulfide (DPDS) released from the onion bulbs. Therefore, DPDS was used as a volatile marker indicating cellular disruption within whole, intact onion bulbs. A considerable increase of DPDS, up to 52-fold, was detected from PEF-treated onion bulbs compared to untreated bulbs.
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Affiliation(s)
| | - Sze Ying Leong
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Michelle J Leus
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - Graham T Eyres
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - David J Burritt
- Department of Botany, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - Indrawati Oey
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand.
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Saviano G, Paris D, Melck D, Fantasma F, Motta A, Iorizzi M. Metabolite variation in three edible Italian Allium cepa L. by NMR-based metabolomics: a comparative study in fresh and stored bulbs. Metabolomics 2019; 15:105. [PMID: 31325058 DOI: 10.1007/s11306-019-1566-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Accepted: 07/11/2019] [Indexed: 12/21/2022]
Abstract
INTRODUCTION In fruits and vegetables, comparative analysis of metabolic plant profiles has a high potential for quality control of active components. Onion (Allium cepa L.) is used fresh or stored as food, spice, and in traditional medicine. Its metabolic content, often with nutraceutical value, makes its level an important factor in agronomic production. OBJECTIVE To describe for the first time the metabolome of "San Pietro" white onion (WP), and compare its chemical profile with the red onion var. Tropea (RT) and the yellow onion var. Montoro (CM). Furthermore, we also aim to obtain a multivariate model based on NMR fingerprints to discriminate the three Italian A. cepa L. cultivars. METHODS For the chemical fingerprinting we used NMR-based metabolomics. We investigated the aqueous and chloroform extracts of fresh onion at harvesting time, and after 9-month storage. Principal component analysis (PCA), Partial least squares discriminant analysis (PLS-DA) and Orthogonal partial least squares (OPLS-DA) were used to build reliable models. RESULTS We obtained a clear discrimination of A. cepa L. varieties for the fresh and stored batches. The statistical model highlighted higher levels of fructo-oligosaccharides (FOS) in the fresh WP; RT showed a high content of glucose, citrate and amino acids, while CM had many sulfur components. In the stored samples (CMS, RTS), carbohydrates and sulfur components decreased, while in WPS the free monosaccharides concentration increased. Linoleic acid was overexpressed in the apolar extracts of CMF and WPF cultivars. CONCLUSION Metabolomics allows a reliable differentiation among onion varieties, and highlights the potential of fingerprinting for food authentication purposes.
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Affiliation(s)
- Gabriella Saviano
- Dipartimento di Bioscienze e Territorio, Università degli Studi del Molise, Contrada Fonte Lappone, 86090, Pesche (Isernia), Italy
| | - Debora Paris
- Istituto di Chimica Biomolecolare del CNR, Comprensorio Olivetti, Edificio A, Via Campi Flegrei 34, 80078, Pozzuoli (Napoli), Italy
| | - Dominique Melck
- Istituto di Chimica Biomolecolare del CNR, Comprensorio Olivetti, Edificio A, Via Campi Flegrei 34, 80078, Pozzuoli (Napoli), Italy
| | - Francesca Fantasma
- Dipartimento di Bioscienze e Territorio, Università degli Studi del Molise, Contrada Fonte Lappone, 86090, Pesche (Isernia), Italy
| | - Andrea Motta
- Istituto di Chimica Biomolecolare del CNR, Comprensorio Olivetti, Edificio A, Via Campi Flegrei 34, 80078, Pozzuoli (Napoli), Italy.
| | - Maria Iorizzi
- Dipartimento di Bioscienze e Territorio, Università degli Studi del Molise, Contrada Fonte Lappone, 86090, Pesche (Isernia), Italy.
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Wang A, Luca A, Edelenbos M. Emission of volatile organic compounds from yellow onion ( Allium cepa L.) bulbs during storage. Journal of Food Science and Technology 2019; 56:2940-2948. [PMID: 31205349 DOI: 10.1007/s13197-019-03764-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/28/2019] [Accepted: 04/02/2019] [Indexed: 10/26/2022]
Abstract
Fresh onions (Allium cepa L.) emit volatile organic compounds (VOCs) naturally in very low concentrations. The aim of the present study was to determine the emission rate of low-boiling VOCs from healthy and naturally infected onion bulbs at 4, 15, and 25 °C and to evaluate the applicability of the VOC method to monitor quality changes during 12 weeks of storage of two cultivars ('Hystand' and 'Hoza') of yellow onions. VOCs were extracted from the headspace of bulbs by solid phase micro-extraction (SPME) up to 5 times during storage and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of twenty-nine compounds were measured and twenty-seven of these were identified while thirteen were reported for the first time from yellow onion bulbs. Acetone (0.10-18.0 nmol kg-1 day-1), dimethyl disulfide (0.12-18.9 nmol kg-1 day-1) and hexanal (0.05-4.40 nmol kg-1 day-1) were among the most abundant volatiles emitted from healthy bulbs. The concentration of these compounds as well as the total volatiles decreased with time in storage. However, microbial infection resulted in higher emission of propene, carbon disulfide, isoprene, pentane, 2-methylfuran, 3-methylfuran, 1-propenethiol, hexane, and methyl propyl sulfide, indicating that VOC emission may be used as an indicator to monitor natural senescence and decay of stored onion bulbs.
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Affiliation(s)
- Aimei Wang
- Department of Food Science, Aarhus University, Kirstinebjergvej 10, 5792 Aarslev, Denmark
| | - Alexandru Luca
- Department of Food Science, Aarhus University, Kirstinebjergvej 10, 5792 Aarslev, Denmark
| | - Merete Edelenbos
- Department of Food Science, Aarhus University, Kirstinebjergvej 10, 5792 Aarslev, Denmark
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25
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Diez-Simon C, Mumm R, Hall RD. Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products. Metabolomics 2019; 15:41. [PMID: 30868334 PMCID: PMC6476848 DOI: 10.1007/s11306-019-1493-6] [Citation(s) in RCA: 106] [Impact Index Per Article: 21.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/20/2018] [Accepted: 02/19/2019] [Indexed: 12/03/2022]
Abstract
BACKGROUND When foods are processed or cooked, many chemical reactions occur involving a wide range of metabolites including sugars, amino acids and lipids. These chemical processes often lead to the formation of volatile aroma compounds that can make food tastier or may introduce off-flavours. Metabolomics tools are only now being used to study the formation of these flavour compounds in order to understand better the beneficial and less beneficial aspects of food processing. AIM OF REVIEW To provide a critical overview of the diverse MS-based studies carried out in recent years in food metabolomics and to review some biochemical properties and flavour characteristics of the different groups of aroma-related metabolites. A description of volatiles from processed foods, and their relevant chemical and sensorial characteristics is provided. In addition, this review also summarizes the formation of the flavour compounds from their precursors, and the interconnections between Maillard reactions and the amino acid, lipid, and carbohydrate degradation pathways. KEY SCIENTIFIC CONCEPTS OF REVIEW This review provides new insights into processed ingredients and describes how metabolomics will help to enable us to produce, preserve, design and distribute higher-quality foods for health promotion and better flavour.
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Affiliation(s)
- Carmen Diez-Simon
- Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, Wageningen, The Netherlands.
| | - Roland Mumm
- Wageningen Research, Wageningen University and Research, Droevendaalsesteeg 1, Wageningen, The Netherlands
| | - Robert D Hall
- Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, Wageningen, The Netherlands
- Wageningen Research, Wageningen University and Research, Droevendaalsesteeg 1, Wageningen, The Netherlands
- Netherlands Metabolomics Centre, Einsteinweg 55, Leiden, The Netherlands
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26
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Rux G, Luca A, Mahajan PV. Changes in volatile organic compounds in the headspace of modified atmosphere packed and unpacked white sausages. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2018.12.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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27
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Loredana L, Giuseppina A, Filomena N, Florinda F, Marisa DM, Donatella A. Biochemical, antioxidant properties and antimicrobial activity of different onion varieties in the Mediterranean area. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00038-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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28
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Liu M, Su Y, Guo Y. Determination of highly volatile compounds in fresh onion ( Allium cepa
L.) by room-temperature enrichment headspace-trap coupled to cryotrapping GC-MS. SEPARATION SCIENCE PLUS 2018. [DOI: 10.1002/sscp.201800061] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Mengpan Liu
- Center for Traditional Chinese Medicine and Systems Biology; Institute for Interdisciplinary Medicine Sciences; Shanghai University of Traditional Chinese Medicine; Shanghai P. R. China
- National Center for Organic Mass Spectrometry in Shanghai; Shanghai Institute of Organic Chemistry; Chinese Academy of Sciences; Shanghai P. R. China
| | - Yue Su
- Center for Traditional Chinese Medicine and Systems Biology; Institute for Interdisciplinary Medicine Sciences; Shanghai University of Traditional Chinese Medicine; Shanghai P. R. China
| | - Yinlong Guo
- National Center for Organic Mass Spectrometry in Shanghai; Shanghai Institute of Organic Chemistry; Chinese Academy of Sciences; Shanghai P. R. China
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29
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Seol D, Moon JS, Lee Y, Han J, Jang D, Kang DJ, Moon J, Jang E, Oh JW, Chung H. Feasibility of using a bacteriophage-based structural color sensor for screening the geographical origins of agricultural products. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2018; 197:159-165. [PMID: 29371082 DOI: 10.1016/j.saa.2018.01.020] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/06/2017] [Revised: 12/26/2017] [Accepted: 01/04/2018] [Indexed: 06/07/2023]
Abstract
An M13 bacteriophage-based color sensor, which can change its structural color upon interaction with a gaseous molecule, was evaluated as a screening tool for the discrimination of the geographical origins of three different agricultural products (garlic, onion, and perilla). Exposure of the color sensor to sample odors induced the self-assembled M13 bacteriophage bundles to swell by the interaction of amino acid residues (repeating units of four glutamates) on the bacteriophage with the odor components, resulting in a change in the structural color of the sensor. When the sensor was exposed to the odors of garlic and onion samples, the RGB color changes were considerable because of the strong interactions of the odor components such as disulfides with the glutamate residues on the sensor. Although the patterns of the color variations were generally similar between the domestic and imported samples, some degrees of dissimilarities in their intensities were also observed. Although the magnitude of color change decreased for perilla, the color change patterns between the two groups were somewhat different. With the acquired RGB data, a support vector machine was employed to distinguish the domestic and imported samples, and the resulting accuracies in the measurements of garlic, onion, and perilla samples were 94.1, 88.7, and 91.6%, respectively. The differences in the concentrations of the odor components between both groups and/or the presence of specific components exclusively in the odor of one group allowed the color sensor-based discrimination. The demonstrated color sensor was thus shown to be a potentially versatile and simple as an on-site screening tool. Strategies able to further improve the sensor performance were also discussed.
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Affiliation(s)
- Daun Seol
- Department of Chemistry and Research Institute for Convergence of Basic Sciences, Hanyang University, Seoul 04763, Republic of Korea
| | - Jong-Sik Moon
- BK21 Plus Division of Nano Convergence Technology, Pusan National University, Busan 46241, Republic of Korea
| | - Yujin Lee
- Department of Nano Fusion Technology, Pusan National University, Busan 46241, Republic of Korea
| | - Jiye Han
- Department of Nano Fusion Technology, Pusan National University, Busan 46241, Republic of Korea
| | - Daeil Jang
- Department of Mathematics, College of Natural Sciences, Hanyang University, Seoul, Republic of Korea
| | - Dong-Jin Kang
- Experiment Research Institute, National Agricultural Products Quality Management Service(NAQS), Gimcheon-si 39660, Republic of Korea
| | - Jiyoung Moon
- Experiment Research Institute, National Agricultural Products Quality Management Service(NAQS), Gimcheon-si 39660, Republic of Korea
| | - Eunjin Jang
- Department of Chemistry and Research Institute for Convergence of Basic Sciences, Hanyang University, Seoul 04763, Republic of Korea
| | - Jin-Woo Oh
- BK21 Plus Division of Nano Convergence Technology, Pusan National University, Busan 46241, Republic of Korea; Department of Nano Fusion Technology, Pusan National University, Busan 46241, Republic of Korea; Department of Nanoenergy Engineering, Pusan National University, Busan 46241, Republic of Korea.
| | - Hoeil Chung
- Department of Chemistry and Research Institute for Convergence of Basic Sciences, Hanyang University, Seoul 04763, Republic of Korea.
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Bahram-Parvar M, Lim LT. Fresh-Cut Onion: A Review on Processing, Health Benefits, and Shelf-Life. Compr Rev Food Sci Food Saf 2018; 17:290-308. [PMID: 33350082 DOI: 10.1111/1541-4337.12331] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2017] [Revised: 12/06/2017] [Accepted: 12/06/2017] [Indexed: 01/16/2023]
Abstract
The ready-to-eat produce market has grown rapidly because of the health benefits and convenience associated with these products. Onion is widely used as an ingredient in an extensive range of recipes from breakfast to dinner and in nearly every ethnic cuisine. However, cutting/chopping of onion is a nuisance to many consumers due to the lachrymatory properties of the volatiles generated that bring tears to eyes and leave a distinct odor on hands. As a result, there is now an increasing demand for fresh-cut, value-added, and ready-to-eat onion in households, as well as large-scale uses in retail, food service, and various food industries, mainly due to the end-use convenience. Despite these benefits, fresh-cut onion products present considerable challenges due to tissue damage, resulting in chemical and physiological reactions that limit product shelf-life. Intensive discoloration, microbial growth, softening, and off-odor are the typical deteriorations that need to be controlled through the application of suitable preservation methods. This article reviews the literature related to the fresh-cut onion, focusing on its constituents, nutritional and health benefits, production methods, quality changes throughout storage, and technologies available to increase product shelf-life.
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Affiliation(s)
| | - Loong-Tak Lim
- Dept. of Food Science, Univ. of Guelph, Guelph, ON N1G2W1, Canada
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31
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Dietary onion ameliorates antioxidant defence, inflammatory response, and cardiovascular risk biomarkers in hypercholesterolemic Wistar rats. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.07.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
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Impact of processing on odour-active compounds of a mixed tomato-onion puree. Food Chem 2017; 228:14-25. [DOI: 10.1016/j.foodchem.2017.01.135] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2016] [Revised: 01/20/2017] [Accepted: 01/27/2017] [Indexed: 11/21/2022]
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Orăşan O, Oprean R, Saplonţai-Pop A, Filip M, Carpa R, Saroşi C, Moldovan M, Man S. Antimicrobial activity and thiosulfinates profile of a formulation based on Allium cepa L. extract. OPEN CHEM 2017. [DOI: 10.1515/chem-2017-0021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
AbstractBackgroundAllium species extracts including Allium cepa L. contain sulfur compounds, known for their antiplatelet, antimicrobial, antineoplasic activities.MethodologyAntibacterial activity of a formulation based on A. cepa extracts-liquid and lyophilized samples, has been demonstrated using two classes of bacteria: Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli) and three methods: discs soaked with liquid extract, the wells method in the culture medium, filled with the liquid extract and lyophilized formulation extracts transformed by the incorporation of ultrapure water. The second part of this study includes identification of thiosulfinates compounds from the studied samples by high performance liquid chromatography - mass spectrometry (HPLC-MS).ResultsThe most important inhibition and the highest antibacterial effficiency were observed against Gram-positive bacteria, such as Staphylococcus aureus. The HPLC-MS thiosulfinates profile of the tested formulation extracts shows the presence of seven thiosulfinate compounds, MeS(O)S 1-propenyl (E,Z); n-PrS(O)S 1-propenyl-(E); n-PrS(O)S 1-propenyl-(Z); trans-zwiebelane; n-PrS(O)CHEtSS-1propenyl; 1-propenylS(O)CHEtSS1-propenyl, which may be responsible for antibacterial activity.ConclusionTesting antimicrobial effects using the three mentioned methods confirmed the antimicrobial activity of the tested samples based on A. cepa extracts, with a demonstrated content of seven thiosulfinate compounds.
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Affiliation(s)
- O. Orăşan
- 4th Medical Clinic, “Iuliu Haţieganu” University of Medicine and Pharmacy, 16-20 Republicii street, Cluj-Napoca, Romania, 400015
| | - R. Oprean
- Department of Analytical Chemistry, “Iuliu Haţieganu” University of Medicine and Pharmacy, 6 Louis Pasteur street, Cluj-Napoca, Romania, 400349
| | - A. Saplonţai-Pop
- Department of Cardiology, Municipal Clinical Hospital, 11 Tabacarilor street, Cluj-Napoca, Romania, 400139
| | - M. Filip
- “Raluca Ripan” Institute for Research in Chemistry, 30 Fântânele street, “Babeş-Bolyai” University, Cluj-Napoca, Romaina, 400294
| | - R. Carpa
- Department of Molecular Biology and Biotechnology, Faculty of Biology and Geology, „Babeş-Bolyai“ University, Kogălniceanu street, Cluj-Napoca, Romania, 400084
| | - C. Saroşi
- “Raluca Ripan” Institute for Research in Chemistry, 30 Fântânele street, “Babeş-Bolyai” University, Cluj-Napoca, Romaina, 400294
| | - M. Moldovan
- “Raluca Ripan” Institute for Research in Chemistry, 30 Fântânele street, “Babeş-Bolyai” University, Cluj-Napoca, Romaina, 400294
| | - S.C. Man
- Mother and Child Department, 3rd Department of Paediatrics, “Iuliu Haţieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
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Volatile composition and sensory characteristics of onion powders prepared by convective drying. Food Chem 2017; 231:386-392. [PMID: 28450021 DOI: 10.1016/j.foodchem.2017.03.129] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2016] [Revised: 03/09/2017] [Accepted: 03/22/2017] [Indexed: 11/22/2022]
Abstract
Volatile composition and sensory characteristics of onion powders prepared by convective drying at different temperatures (50, 70, and 90°C) were investigated. Dipropyl disulfide was the major volatile compound in fresh onion (77.70% of total volatile compounds). However it was considerably lost during drying, reaching 6.93-32.25µg/g solids. Dipropyl disulfide showed a positive correlation with green sensory attribute perceived by descriptive sensory analysis. Thiophenes, which were responsible for caramel and sweet attributes, were produced by drying especially when the drying temperature was high. Aldehydes, another type of volatile compound found in fresh onion, showed a positive correlation with humidity. The aldehyde content in dried onion was the highest at the lowest drying temperature, possibly because the aldehydes were produced by the residual enzymes in fresh onion. Using a low temperature for drying was ideal to retain the aroma of fresh onion.
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Chu CC, Wu WS, Shieh JP, Chu HL, Lee CP, Duh PD. The Anti-Inflammatory and Vasodilating Effects of Three Selected Dietary Organic Sulfur Compounds from Allium Species. J Funct Biomater 2017; 8:E5. [PMID: 28134777 PMCID: PMC5371878 DOI: 10.3390/jfb8010005] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2016] [Revised: 12/21/2016] [Accepted: 01/21/2017] [Indexed: 12/12/2022] Open
Abstract
The anti-inflammatory and vasodilating effects of three selected dietary organic sulfur compounds (OSC), including diallyl disulfide (DADS), dimethyl disulfide (DMDS), and propyl disulfide (PDS), from Allium species were investigated. In the anti-inflammatory activity assay, the three OSC demonstrated significant inhibition of nitric oxide (NO) and prostaglandin E₂ (PGE₂) production in LPS-induced RAW 264.7 cells. The expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase (COX-2) in activated RAW 264.7 cells was inhibited by the three OSC, indicating that the three OSC prevented the LPS-induced inflammatory response in RAW 264.7 cells. For the vasodilative assay, the three OSC were ineffective in producing NO in SVEC4-10 cells, but they did enhance prostacyclin (PGI₂) production. The expression of COX-2 in SVEC4-10 cells was activated by DADS and DMDS. Pretreatment of SVEC4-10 cells with the three OSC decreased ROS generation in H₂O₂-induced SVEC4-10 cells. In addition, the three OSC significantly inhibited angiotensin-I converting enzyme (ACE). The up-regulation of PGI₂ production and COX-2 expression by DADS and DMDS and the reduction of ROS generation by DADS, DMDS, and PDS in SVEC4-10 cells contributed to the vasodilative effect of the three OSC. Collectively, these findings suggest that DADS, DMDS, and PDS are potential anti-inflammatory and vasodilative mediators.
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Affiliation(s)
- Chin-Chen Chu
- Department of Anesthesiology, Chi-Mei Medical Center, Tainan 71004, Taiwan.
- Department of Recreation and Health-Care Management, Chi-Mei Medical Center, Tainan 71004, Taiwan.
| | - Wen-Shiann Wu
- Division of Cardiology, Chi-Mei Medical Center, Tainan 71004, Taiwan.
- Center of General Education, Chi-Mei Medical Center, Tainan 71004, Taiwan.
| | - Ja-Ping Shieh
- Department of Anesthesiology, Chi-Mei Medical Center, Tainan 71004, Taiwan.
| | - Heuy-Ling Chu
- Department of Food Science and Technology, Chia Nan University of Pharmacy and Science, Tainan 71710, Taiwan.
| | - Chia-Pu Lee
- Department of Food Science and Technology, Chia Nan University of Pharmacy and Science, Tainan 71710, Taiwan.
| | - Pin-Der Duh
- Department of Food Science and Technology, Chia Nan University of Pharmacy and Science, Tainan 71710, Taiwan.
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36
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Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepaL.) Landraces. J FOOD QUALITY 2017. [DOI: 10.1155/2017/6873651] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Five onion landraces belonging toBianca di Pompeicv., cultivated in Campania region (Italy), were characterized for their main quality parameters. The onion landraces were harvested at the end of the growth cycle corresponding to the ripening time and harvest month, respectively: February, March, April, May, and June. The total content of volatile compounds as well as the sulfur-containing compounds inAprilaticawas significantly (p≤0.05) higher than the other landraces investigated. The nutraceutical feature investigated through the total phenols, phenols profile, and antioxidant activity showed higher values for the samples harvested in spring months. High pungency values ranging from 9 to 14 μmol/g FW were found in all onion landraces investigated as enzymatically (alliinase) produced pyruvate (EPY). The organic acids profile (malic, citric, succinic, pyruvic, oxalic, ascorbic, and tartaric acids) highlighted malic and citric acids in higher amounts in all landraces. Fructose, glucose, and sucrose were found as soluble sugars and fructose was the most abundant. Generally, the results highlighted the growth temperature influence on the investigated quality parameters.
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37
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González-Peña D, Dudzik D, Colina-Coca C, de Ancos B, García A, Barbas C, Sánchez-Moreno C. Evaluation of onion as a functional ingredient in the prevention of metabolic impairments associated to diet-induced hypercholesterolaemia using a multiplatform approach based on LC-MS, CE-MS and GC-MS. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.09.033] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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38
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Zhu J, Chen F, Wang L, Niu Y, Yu D, Shu C, Chen H, Wang H, Xiao Z. Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:7499-510. [PMID: 26257073 DOI: 10.1021/acs.jafc.5b02358] [Citation(s) in RCA: 158] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma intensity (AI) was employed to investigate the aroma-active compounds in tea infusions. The results presented forty-three, forty-five, and forty-eight aroma-active compounds in the TGY, DHP, and DDWL infusions, including six, seven, and five sulfur compounds, respectively. In addition, the concentration of volatile compounds in the tea infusions was further quantitated by solid phase microextraction-gas chromatography (SPME)-GC-MS and SPME-GC-flame photometric detection (FPD). Totally, seventy-six and thirteen volatile and sulfur compounds were detected in three types of tea infusions, respectively. Quantitative results showed that forty-seven aroma compounds were at concentrations higher than their corresponding odor thresholds. On the basis of the odor activity values (OAVs), 2-methylpropanal (OAV: 230-455), 3-methylbutanal (1-353), 2-methylbutanal (34-68), nerolidol (108-184), (E)-2-heptenal (148-294), hexanal (134-230), octanal (28-131), β-damascenone (29-59), indole (96-138), 6-methyl-5-hepten-2-one (34-67), (R)-(-)-linalool (63-87), and dimethyl sulfide (7-1320) presented relatively higher OAVs than those of other compounds, indicating the importance of these compounds in the overall aroma of tea infusions.
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Affiliation(s)
- JianCai Zhu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, 201418, China
| | - Feng Chen
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, 201418, China
- Department of Food, Nutrition, and Packaging Sciences, Clemson University , Clemson, South Carolina 29634, United States
| | - LingYing Wang
- Shanghai Cosmax (China) Cosmetics Co., LTD , Shanghai, China
| | - YunWei Niu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, 201418, China
| | - Dan Yu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, 201418, China
| | - Chang Shu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, 201418, China
| | - HeXing Chen
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, 201418, China
| | - HongLin Wang
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, 201418, China
| | - ZuoBing Xiao
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, 201418, China
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Kremr D, Bajerová P, Bajer T, Eisner A, Adam M, Ventura K. Using headspace solid-phase microextraction for comparison of volatile sulphur compounds of fresh plants belonging to families Alliaceae and Brassicaceae. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:5727-35. [PMID: 26344986 PMCID: PMC4554669 DOI: 10.1007/s13197-014-1660-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/10/2014] [Accepted: 11/17/2014] [Indexed: 10/24/2022]
Abstract
In this study, an optimisation of extraction of sulphur volatile compounds (SVCs) has been performed using Central Composite Design. The conditions of the highest amount of eluated peaks and total peaks area have been treated. Factors such as coating of fiber for SPME (Solid Phase Microextraction), extraction temperature and extraction time have been optimised. The SVCs have shown the optimal extraction using a DVB/CAR/PDMS (divinylbenzene/carboxen/polydimethylsiloxane) fiber at 73 °C during 50 min. Furthermore, a pre-incubation step lasting 20 min at the extraction temperature has been used. In total, 12 samples have been investigated at the mentioned optimal conditions, eight from the Alliaceae and four from the Brassicaceae family. The highest number of SVCs (24) has been identified in the sample of chive. The most frequently identified compound found in 11 of 12 samples has been dimethyl trisulphide.
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Affiliation(s)
- Daniel Kremr
- Faculty of Chemical Technology, Department of Analytical Chemistry, University of Pardubice, Studentska 573, 532 10 Pardubice, Czech Republic
| | - Petra Bajerová
- Faculty of Chemical Technology, Department of Analytical Chemistry, University of Pardubice, Studentska 573, 532 10 Pardubice, Czech Republic
| | - Tomáš Bajer
- Faculty of Chemical Technology, Department of Analytical Chemistry, University of Pardubice, Studentska 573, 532 10 Pardubice, Czech Republic
| | - Aleš Eisner
- Faculty of Chemical Technology, Department of Analytical Chemistry, University of Pardubice, Studentska 573, 532 10 Pardubice, Czech Republic
| | - Martin Adam
- Faculty of Chemical Technology, Department of Analytical Chemistry, University of Pardubice, Studentska 573, 532 10 Pardubice, Czech Republic
| | - Karel Ventura
- Faculty of Chemical Technology, Department of Analytical Chemistry, University of Pardubice, Studentska 573, 532 10 Pardubice, Czech Republic
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Villière A, Le Roy S, Fillonneau C, Guillet F, Falquerho H, Boussely S, Prost C. Evaluation of aroma profile differences between sué, sautéed, and pan-fried onions using an innovative olfactometric approach. ACTA ACUST UNITED AC 2015. [DOI: 10.1186/s13411-015-0034-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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41
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Llana-Ruiz-Cabello M, Pichardo S, Maisanaba S, Puerto M, Prieto AI, Gutiérrez-Praena D, Jos A, Cameán AM. In vitro toxicological evaluation of essential oils and their main compounds used in active food packaging: A review. Food Chem Toxicol 2015; 81:9-27. [PMID: 25865936 DOI: 10.1016/j.fct.2015.03.030] [Citation(s) in RCA: 86] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2014] [Revised: 03/30/2015] [Accepted: 03/31/2015] [Indexed: 01/19/2023]
Abstract
Essential oils (EOs) and their main constituent compounds have been extensively investigated due to their application in the food industry for improving the shelf life of perishable products. Although they are still not available for use in food packaging in the market in Europe, considerable research in this field has been carried out recently. The safety of these EOs should be guaranteed before being commercialized. The aim of this work was to review the scientific publications, with a primary focus on the last 10 years, with respect to different in vitro toxicological aspects, mainly focussed on mutagenicity/genotoxicity. In general, fewer genotoxic studies have been reported on EOs in comparison to their main components, and most of them did not show mutagenic activity. However, more studies are needed in this field since the guidelines of the European Food Safety Authority have not always been followed accurately. The mutagenic/genotoxic activities of these substances have been related to metabolic activation. Therefore, in vivo tests are required to confirm the absence of genotoxic effects. Considering the great variability of the EOs and their main compounds, a case-by-case evaluation is needed to assure their safe use in food packaging.
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Affiliation(s)
- Maria Llana-Ruiz-Cabello
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Profesor García González n°2, 41012 Seville, Spain
| | - Silvia Pichardo
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Profesor García González n°2, 41012 Seville, Spain
| | - Sara Maisanaba
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Profesor García González n°2, 41012 Seville, Spain
| | - Maria Puerto
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Profesor García González n°2, 41012 Seville, Spain
| | - Ana I Prieto
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Profesor García González n°2, 41012 Seville, Spain
| | - Daniel Gutiérrez-Praena
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Profesor García González n°2, 41012 Seville, Spain
| | - Angeles Jos
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Profesor García González n°2, 41012 Seville, Spain
| | - Ana M Cameán
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Profesor García González n°2, 41012 Seville, Spain.
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Oliveira TT, Campos KM, Cerqueira-Lima AT, Cana Brasil Carneiro T, da Silva Velozo E, Ribeiro Melo ICA, Figueiredo EA, de Jesus Oliveira E, de Vasconcelos DFSA, Pontes-de-Carvalho LC, Alcântara-Neves NM, Figueiredo CA. Potential therapeutic effect of Allium cepa L. and quercetin in a murine model of Blomia tropicalis induced asthma. ACTA ACUST UNITED AC 2015; 23:18. [PMID: 25890178 PMCID: PMC4344790 DOI: 10.1186/s40199-015-0098-5] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2014] [Accepted: 01/23/2015] [Indexed: 11/10/2022]
Abstract
BACKGROUND Asthma is an inflammatory condition characterized by airway hyperresponsiveness and chronic inflammation. The resolution of inflammation is an essential process to treat this condition. In this study we investigated the effect of Allium cepa L. extract (AcE) and quercetin (Qt) on cytokine and on smooth muscle contraction in vitro and its therapeutic potential in a murine model of asthma. METHODS AcE was obtained by maceration of Allium cepa L. and it was standardized in terms of quercetin concentration using high performance liquid chromatography (HPLC). In vitro, using AcE 10, 100 or 1000 μg/ml or Qt 3.5, 7.5, 15 μg/ml, we measured the concentration of cytokines in spleen cell culture supernatants, and the ability to relax tracheal smooth muscle from A/J mice. In vivo, Blomia tropicalis (BT)-sensitized A/J mice were treated with AcE 100, 1000 mg/kg or 30 mg/kg Qt. We measured cell influx in bronchoalveolar lavage (BAL), eosinophil peroxidase (EPO) in lungs, serum levels of Bt-specific IgE, cytokines levels in BAL, and lung histology. RESULTS We observed a reduction in the production of inflammatory cytokines, a relaxation of tracheal rings, and a reduction in total number of cells in BAL and EPO in lungs by treatment with AcE or Qt. CONCLUSION AcE and Qt have potential as antiasthmatic drugs, as they possess both immunomodulatory and bronchodilatory properties.
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Affiliation(s)
| | - Keina Maciele Campos
- Instituto de Ciências da Saúde, Universidade Federal da Bahia, Salvador, Bahia, Brazil.
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Tocmo R, Liang D, Lin Y, Huang D. Chemical and biochemical mechanisms underlying the cardioprotective roles of dietary organopolysulfides. Front Nutr 2015; 2:1. [PMID: 25988131 PMCID: PMC4428374 DOI: 10.3389/fnut.2015.00001] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2014] [Accepted: 01/05/2015] [Indexed: 12/01/2022] Open
Abstract
Foods that are rich in organosulfides are highly regarded for their broad range of functions in disease prevention and health promotion since ancient time yet modern scientific study, particularly clinical studies could not agree with traditional wisdom. One of the complexities is due to the labile nature of organosulfides, which are often transformed to different structures depending on the processing conditions. The recent evidence on polysulfides as H2S donors may open up a new avenue for establishing structure and health promotion activity relationship. To put this development into perspective, we carried out a review on the recent progress on the chemistry and biochemistry of organopolysulfides with emphasis on their cardioprotective property. First, we briefly surveyed the foods that are rich in polysulfides and their structural diversity. This is followed by in-depth discussion on the chemical transformations of polysulfides under various processing conditions. We further reviewed the potential action mechanisms of polysulfides in cardioprotection through: (a) hydrogen sulfide releasing activity; (b) radical scavenging activity; and (c) activity in enzyme inhibition and intervention of gene regulation pathways. Based on the literature trend, we can conclude that the emerging concept of organopolysulfides as naturally occurring H2S donors is intriguing and warrants further research to establish the structure and activity relationship of the organopolysulfides as H2S donors.
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Affiliation(s)
- Restituto Tocmo
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore , Singapore , Singapore
| | - Dong Liang
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore , Singapore , Singapore
| | - Yi Lin
- National University of Singapore (Suzhou) Research Institute , Jiangsu , China
| | - Dejian Huang
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore , Singapore , Singapore ; National University of Singapore (Suzhou) Research Institute , Jiangsu , China
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González-Peña D, Angulo J, Vallejo S, Colina-Coca C, de Ancos B, Sánchez-Ferrer CF, Peiró C, Sánchez-Moreno C. High-cholesterol diet enriched with onion affects endothelium-dependent relaxation and NADPH oxidase activity in mesenteric microvessels from Wistar rats. Nutr Metab (Lond) 2014; 11:57. [PMID: 25926860 PMCID: PMC4413540 DOI: 10.1186/1743-7075-11-57] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2014] [Accepted: 11/29/2014] [Indexed: 12/20/2022] Open
Abstract
BACKGROUND The aim of the present study was to examine the effects of onion as functional ingredient on the oxidative status, lipoprotein levels (total cholesterol-TC, HDL-C, LDL-C), triacylglycerides (TAG) and vascular reactivity of mesenteric arteries in hypercholesterolemic Wistar rats. METHODS Twenty-four animals were fed with three different diets [control, high-cholesterol diet (HC) and high-cholesterol enriched with onion diet (HCO)]. After seven weeks of experimental feeding the rats were euthanized for blood and tissues collection. TC, HDL-C, LDL-C and TAG were measured, and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS(•+)) scavenging capacity and ferric reducing antioxidant power (FRAP) were determined in plasma. Superoxide dismutase (SOD) and glutathione peroxidase (GPx) enzyme activities were assayed in erythrocyte lysates. Endothelium-dependent vasodilation to acetylcholine was evaluated in mesenteric arterial segments. NADPH oxidase (NOX) was also measured by lucigenin-derived chemiluminiscence. RESULTS The dietary cholesterol content significantly affected plasma lipoprotein levels, increased superoxide generation from NOX, and caused impaired endothelium-dependent vasodilation in the rat mesenteric arteries. Onion ingredient improved antioxidant status in HCO group, as it was evidenced by ABTS(•+) and FRAP values and SOD and GPx enzyme activities compared to the HC-fed group, reduced the increment in NOX activity and reversed endothelial dysfunction promoted by the HC diet. Scavenging of superoxide with TEMPOL or inhibition of NOX with apocynin improved endothelium-dependent vasodilation only in HC-fed rats. CONCLUSIONS Enrichment of diet with onion as functional ingredient could be proposed as a complementary approach to prevent or partially modulate vascular dysfunction, reducing some of the risk indexes linked to initial development of atherosclerosis.
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Affiliation(s)
- Diana González-Peña
- />Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), José Antonio Novais 10, ES-28040 Madrid, Spain
| | - Javier Angulo
- />Servicio de Histología-Investigación, Instituto Ramón y Cajal de Investigación Sanitaria (IRYCIS), ES-28034 Madrid, Spain
| | - Susana Vallejo
- />Departamento de Farmacología, Facultad de Medicina, Universidad Autónoma de Madrid, ES-28029 Madrid, Spain
| | - Clara Colina-Coca
- />Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), José Antonio Novais 10, ES-28040 Madrid, Spain
| | - Begoña de Ancos
- />Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), José Antonio Novais 10, ES-28040 Madrid, Spain
| | - Carlos F Sánchez-Ferrer
- />Departamento de Farmacología, Facultad de Medicina, Universidad Autónoma de Madrid, ES-28029 Madrid, Spain
| | - Concepción Peiró
- />Departamento de Farmacología, Facultad de Medicina, Universidad Autónoma de Madrid, ES-28029 Madrid, Spain
| | - Concepción Sánchez-Moreno
- />Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), José Antonio Novais 10, ES-28040 Madrid, Spain
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Antón AP, Ferreira AMC, Pinto CG, Cordero BM, Pavón JLP. Headspace generation coupled to gas chromatography–mass spectrometry for the automated determination and quantification of endogenous compounds in urine. Aldehydes as possible markers of oxidative stress. J Chromatogr A 2014; 1367:9-15. [DOI: 10.1016/j.chroma.2014.09.038] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2014] [Revised: 09/15/2014] [Accepted: 09/15/2014] [Indexed: 01/07/2023]
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Effects of hypercholesterolemic diet enriched with onion as functional ingredient on fatty acid metabolism in Wistar rats. Food Res Int 2014; 64:546-552. [DOI: 10.1016/j.foodres.2014.07.047] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2014] [Revised: 07/21/2014] [Accepted: 07/24/2014] [Indexed: 11/18/2022]
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47
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Qi P, Zhang D, Wan Y. Development of an Amperometric Microbial Biosensor Based onThiobacillus thioparusCells for Sulfide and Its Application to Detection of Sulfate-Reducing Bacteria. ELECTROANAL 2014. [DOI: 10.1002/elan.201400198] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Tocmo R, Lin Y, Huang D. Effect of processing conditions on the organosulfides of shallot (Allium cepa L. Aggregatum group). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5296-304. [PMID: 24840922 DOI: 10.1021/jf500739n] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
There is a growing account of the health benefits of H2S as an endogenous cell-signaling molecule. H2S from organic polysulfides, in particular, is increasingly gaining attention for their beneficial effects to cardiovascular health. Here, we studied shallot as a potential dietary source of organic polysulfides and examined the effects of processing conditions on its polysulfide profiles. Boiling, autoclaving, and freeze-drying were tested on whole and crushed shallot bulbs, analyzing their effect on the yield of organosulfides. Seventeen organosulfides, including disulfides, trisulfides, and cyclic polysulfides, were identified. Significant differences in the quantitative and qualitative profiles of organosulfides in the hydrodistilled and solvent extracted oils were observed. Freeze-drying retained the majority of the organosulfides, but the whole-autoclaved and whole-boiled shallots lost more than 95% of their organic polysulfides. Crushed-boiled and crushed-autoclaved shallot lost 76-80% of their organosulfides, likely due to the thermal sensitivity of these compounds. The organosulfide profiles are sensitive to the pH values of the processing media. In general, disulfides increased at basic pH (pH 9.0) while trisulfides and cyclic organosulfides are much higher at the acidic to neutral pH values (pH 3.0-5.0). Our results provide important information on the effects of processing conditions that are relevant for optimizing extraction of organosulfides from shallot for further studies evaluating their H2S-releasing activity.
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Affiliation(s)
- Restituto Tocmo
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore , 117543 Singapore
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Murugan K, Anandaraj K, Al-Sohaibani SA. Evaluation of allium and its seasoning on toxigenic, nutritional, and sensorial profiles of groundnut oil. J Food Sci 2014; 79:M643-52. [PMID: 24620916 DOI: 10.1111/1750-3841.12367] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2013] [Accepted: 12/23/2013] [Indexed: 11/30/2022]
Abstract
Mitigation of xerophilic storage fungi-associated aflatoxin threat in culinary oil will be a new technology advantage to food industries. Groundnut oil isolate Aspergillus flavus MTCC 10680 susceptibility to Allium species (A. sativum L., A. cepa L., and A. cepa var. aggregatum) extracts, composition, and in silico confirmation of extract's phytoconstituent aflatoxin synthesis inhibition were determined. The behavior of seasoning carrier medium groundnut oil in the presence of Allium was also determined. All the Allium species extracts exhibited concentration dependent in vitro inhibition on mycelial biomass, radial growth, and toxin elaboration. The gas chromatography-mass spectrometry revealed the presence of 28, 16, and 9 compounds in the extracts of A. sativum, A. cepa, A. cepa var. aggregatum, respectively. The Allium phytocostituents-like hexadecanoic acid, 5-Octanoyl-2,4,6(1H,3H,5H)-pyrimidinetrione, Guanosine, and so on, showed higher binding energy with aflatoxin synthesis key enzyme ver1. Allium seasoning increased the typical nutty odor of the groundnut oil with sweet aroma note as well as intensification of pale yellow color. Allium seasoning exhibited the highest aflatoxin detoxification and aroma development without any nutritional loss. Culinary oil Allium seasoning has anti-aflatoxin and food additive potential for use in food industries.
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Affiliation(s)
- Kasi Murugan
- Dept. of Botany and Microbiology, College of Science, King Saud Univ, P.O. Box 2455, Riyadh, 11451, Saudi Arabia
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Kebede BT, Grauwet T, Mutsokoti L, Palmers S, Vervoort L, Hendrickx M, Van Loey A. Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.12.034] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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