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Lin Z, Li B, Liao M, Liu J, Zhou Y, Liang Y, Yuan H, Li K, Li H. The Physicochemical Attributes, Volatile Compounds, and Antioxidant Activities of Five Plum Cultivars in Sichuan. Foods 2023; 12:3801. [PMID: 37893694 PMCID: PMC10606457 DOI: 10.3390/foods12203801] [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: 09/20/2023] [Revised: 10/07/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
Plum (Prunus salicina Lindl.) is an important stone fruit crop in Sichuan that is increasingly in demand by consumers owing to its flavor and outstanding nutraceutical properties. The physicochemical characteristics, antioxidant capacity, and volatile profiles of five traditional and new plum cultivars in Sichuan were determined using high-performance liquid chromatography and gas chromatography time-of-flight mass spectrometry. The results showed that all plums exhibited an appropriate quality profile for fresh consumption; the new cultivar 'ZH' exhibited the highest soluble solids content, sugar-acid ratio, total phenolic content, total flavonoid content, and antioxidant capacity. High sugar-low acid properties were observed in five plum cultivars. Sucrose was the main sugar, while quinic acid and malic acid were the main organic acids. The plums were rich in volatile compounds and had specific volatile characteristics. A total of 737 volatiles were identified in the plum fruit, and orthogonal partial least-squares discriminant analysis was employed to screen 40 differential volatiles as markers for cultivar distinction. These findings offer comprehensive information on the physicochemical characteristics, antioxidant capacity, and volatile profiles of plums.
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Affiliation(s)
- Zixi Lin
- Institute of Agriculture Products Processing Science and Technology, Sichuan Academy of Agriculture Science, Chengdu 610039, China; (Z.L.); (M.L.); (Y.Z.); (Y.L.); (H.Y.)
| | - Binbin Li
- Institute of Agricultural Products Processing Research, Xinjiang Academy of Agricultural Reclamation Sciences, Shihezi 832000, China;
| | - Maowen Liao
- Institute of Agriculture Products Processing Science and Technology, Sichuan Academy of Agriculture Science, Chengdu 610039, China; (Z.L.); (M.L.); (Y.Z.); (Y.L.); (H.Y.)
| | - Jia Liu
- Horticulture Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610039, China;
| | - Yan Zhou
- Institute of Agriculture Products Processing Science and Technology, Sichuan Academy of Agriculture Science, Chengdu 610039, China; (Z.L.); (M.L.); (Y.Z.); (Y.L.); (H.Y.)
| | - Yumei Liang
- Institute of Agriculture Products Processing Science and Technology, Sichuan Academy of Agriculture Science, Chengdu 610039, China; (Z.L.); (M.L.); (Y.Z.); (Y.L.); (H.Y.)
| | - Huaiyu Yuan
- Institute of Agriculture Products Processing Science and Technology, Sichuan Academy of Agriculture Science, Chengdu 610039, China; (Z.L.); (M.L.); (Y.Z.); (Y.L.); (H.Y.)
| | - Ke Li
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Huajia Li
- Institute of Agriculture Products Processing Science and Technology, Sichuan Academy of Agriculture Science, Chengdu 610039, China; (Z.L.); (M.L.); (Y.Z.); (Y.L.); (H.Y.)
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Bizzio LN, Tieman D, Munoz PR. Branched-Chain Volatiles in Fruit: A Molecular Perspective. FRONTIERS IN PLANT SCIENCE 2022; 12:814138. [PMID: 35154212 PMCID: PMC8829073 DOI: 10.3389/fpls.2021.814138] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Accepted: 12/23/2021] [Indexed: 05/03/2023]
Abstract
Branched-chain volatiles (BCVs) constitute an important family of fruit volatile metabolites essential to the characteristic flavor and aroma profiles of many edible fruits. Yet in contrast to other groups of volatile organic compounds important to fruit flavor such as terpenoids, phenylpropanoids, and oxylipins, the molecular biology underlying BCV biosynthesis remains poorly understood. This lack of knowledge is a barrier to efforts aimed at obtaining a more comprehensive understanding of fruit flavor and aroma and the biology underlying these complex phenomena. In this review, we discuss the current state of knowledge regarding fruit BCV biosynthesis from the perspective of molecular biology. We survey the diversity of BCV compounds identified in edible fruits as well as explore various hypotheses concerning their biosynthesis. Insights from branched-chain precursor compound metabolism obtained from non-plant organisms and how they may apply to fruit BCV production are also considered, along with potential avenues for future research that might clarify unresolved questions regarding BCV metabolism in fruits.
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Affiliation(s)
- Lorenzo N. Bizzio
- Blueberry Breeding and Genomics Lab, Department of Horticultural Sciences, University of Florida, Gainesville, FL, United States
- Plant Molecular and Cellular Biology Program, University of Florida, Gainesville, FL, United States
| | - Denise Tieman
- Department of Horticultural Sciences, University of Florida, Gainesville, FL, United States
| | - Patricio R. Munoz
- Blueberry Breeding and Genomics Lab, Department of Horticultural Sciences, University of Florida, Gainesville, FL, United States
- Plant Molecular and Cellular Biology Program, University of Florida, Gainesville, FL, United States
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Omotayo AO, Aremu AO. Underutilized African indigenous fruit trees and food–nutrition security: Opportunities, challenges, and prospects. Food Energy Secur 2020. [DOI: 10.1002/fes3.220] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Affiliation(s)
- Abiodun Olusola Omotayo
- Food Security and Safety Niche Area Faculty of Natural and Agricultural Sciences North‐West University Mmabatho North West Province South Africa
| | - Adeyemi Oladapo Aremu
- Food Security and Safety Niche Area Faculty of Natural and Agricultural Sciences North‐West University Mmabatho North West Province South Africa
- Indigenous Knowledge Systems (IKS) Centre Faculty of Natural and Agricultural Sciences North West University Mmabatho North‐West Province South Africa
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Chen S, Chen H, Xu Y. Safe chemical repellents to prevent the spread of invasive ants. PEST MANAGEMENT SCIENCE 2019; 75:821-827. [PMID: 30141233 DOI: 10.1002/ps.5184] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 08/02/2018] [Accepted: 08/20/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The red imported fire ant, Solenopsis invicta, is one of the most dangerous invasive species in the world. Fire ants can spread by hiding among plant material and soil that are transported from infested areas in vehicles and vessels. Therefore, efficient repellents may be used to prevent fire ants from infesting transported goods. Although some fire ant repellants have been identified, novel, cost-effective and environmentally friendly materials for fire ant control are still needed. Recent studies with other model insects have suggested readily available, non-toxic alternatives (e.g., anthranilates) to commercial repellents. RESULTS We measured the repellent effects of the food additives ethyl anthranilate and butyl anthranilate against nesting by fire ant workers, and the results demonstrated that extremely low concentrations of these compounds can prevent fire ant nesting in pots. The tested compounds remained active at concentrations < 100 µL/L, which is many times lower than the minimum active concentration of any other proposed compound, including the established insect repellent N,N-diethyl-3-methylbenzamide (DEET). CONCLUSION These inexpensive chemicals are safely used by the food and cosmetics industries, and their high efficiency differentiates them as the most promising chemicals for use in preventing the spread of fire ants; thus, these chemicals should be evaluated for further potential applications. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Siqi Chen
- Red Imported Fire Ant Research Center, South China Agricultural University, Guangzhou, China
| | - Hongyu Chen
- Red Imported Fire Ant Research Center, South China Agricultural University, Guangzhou, China
| | - Yijuan Xu
- Red Imported Fire Ant Research Center, South China Agricultural University, Guangzhou, China
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Sebastiani B, Giorgini M, Falcinelli S. Chemical Characterization of Lodoicea maldivica Fruit. Chem Biodivers 2017; 14. [PMID: 28452174 DOI: 10.1002/cbdv.201700109] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Accepted: 04/25/2017] [Indexed: 11/12/2022]
Abstract
In the present study, we report the attempt to characterize the chemical composition of fruit kernel of Lodoicea maldivica coco nucifera palm (commonly named as 'Coco de mer') by gas chromatographic method. The analysis was performed by HS-SPME and GC/MS techniques to determine volatile aroma, sterol, and fatty acid composition profiles in the internal and external pulp of two distinct coconuts. Although no qualitative differences in flavour composition were observed between the two analysed coconuts and the relative two pulp parts, variations in the abundance levels of the prominent compounds have been recorded. The averaged quantity of total phytosterols, resulting from the two analysed 'Coco de mer' samples, was almost constant in both kernels coconut, being 24.5 μg/g (of dry net matter) for the external, and 26.9 μg/g (of dry net matter) for the internal portion. In both coconuts, the fatty acid pattern composition was characterized by seven saturated acids ranged from C14:0 (myristic) to C20:0 (arachidic) and two monounsaturated acids, the palmitoleic (C16:1, ω7) and the oleic (C18:1, ω9). Palmitic acid (C16:0) was the predominant one with an average contribution of about 49.0%, followed by pentadecanoic 16.5%, stearic (C18:0) 11.6%, and myristic (C14:0) 9.9% acids in all two examined kernel portions.
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Affiliation(s)
- Bartolomeo Sebastiani
- Department of Chemistry Biology and Biotechnologies, University of Perugia, Via Elce di Sotto, 8, 06123, Perugia, Italy
| | | | - Stefano Falcinelli
- Department of Civil and Environmental Engineering, University of Perugia, Via G. Duranti 93, 06125, Perugia, Italy
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Śliwińska M, Wiśniewska P, Dymerski T, Wardencki W, Namieśnik J. Application of Electronic Nose Based on Fast GC for Authenticity Assessment of Polish Homemade Liqueurs Called Nalewka. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0448-z] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Śliwińska M, Wiśniewska P, Dymerski T, Wardencki W, Namieśnik J. The flavour of fruit spirits and fruit liqueurs: a review. FLAVOUR FRAG J 2015. [DOI: 10.1002/ffj.3237] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Magdalena Śliwińska
- Gdansk University of Technology; Department of Analytical Chemistry; 11/12 Narutowicza Street 80-233 Gdańsk Poland
| | - Paulina Wiśniewska
- Gdansk University of Technology; Department of Analytical Chemistry; 11/12 Narutowicza Street 80-233 Gdańsk Poland
| | - Tomasz Dymerski
- Gdansk University of Technology; Department of Analytical Chemistry; 11/12 Narutowicza Street 80-233 Gdańsk Poland
| | - Waldemar Wardencki
- Gdansk University of Technology; Department of Analytical Chemistry; 11/12 Narutowicza Street 80-233 Gdańsk Poland
| | - Jacek Namieśnik
- Gdansk University of Technology; Department of Analytical Chemistry; 11/12 Narutowicza Street 80-233 Gdańsk Poland
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Citron CA, Barra L, Wink J, Dickschat JS. Volatiles from nineteen recently genome sequenced actinomycetes. Org Biomol Chem 2015; 13:2673-83. [DOI: 10.1039/c4ob02609h] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
The volatiles from nineteen genome sequenced actinobacteria were analysed by GC/MS and the identified terpenes were correlated to genome data.
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Affiliation(s)
- Christian A. Citron
- Kekulé-Institut für Organische Chemie und Biochemie
- Universität Bonn
- 53121 Bonn
- Germany
| | - Lena Barra
- Kekulé-Institut für Organische Chemie und Biochemie
- Universität Bonn
- 53121 Bonn
- Germany
| | - Joachim Wink
- Helmholtz-Zentrum für Infektionsforschung GmbH
- 38124 Braunschweig
- Germany
| | - Jeroen S. Dickschat
- Kekulé-Institut für Organische Chemie und Biochemie
- Universität Bonn
- 53121 Bonn
- Germany
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Braun NA, Kohlenberg B, Sim S, Meier M, Hammerschmidt FJ. Jasminum flexile Flower Absolute from India – a Detailed Comparison with Three Other Jasmine Absolutes. Nat Prod Commun 2009. [DOI: 10.1177/1934578x0900400917] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Jasminum flexile flower absolute from the south of India and the corresponding vacuum, headspace (VHS) sample of the absolute were analyzed using GC and GC-MS. Three other commercially available Indian jasmine absolutes from the species: J. sambac, J. officinale subsp. grandiflorum, and J. auriculatum and the respective VHS samples were used for comparison purposes. One hundred and twenty-one compounds were characterized in J. flexile flower absolute, with methyl linolate, benzyl salicylate, benzyl benzoate, (2E,6E)-farnesol, and benzyl acetate as the main constituents. A detailed olfactory evaluation was also performed.
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Affiliation(s)
- Norbert A. Braun
- Symrise Asia Pacific Pte. Ltd., Scent & Care, Innovation, 226 Pandan Loop, Singapore 128412, Singapore
| | - Birgit Kohlenberg
- Symrise GmbH & Co. KG, Scent & Care/Flavor & Nutrition, Research & Innovation, Mühlenfeldstraβe 1, 37603 Holzminden, Germany
| | - Sherina Sim
- Symrise Asia Pacific Pte. Ltd., Scent & Care, Innovation, 226 Pandan Loop, Singapore 128412, Singapore
| | - Manfred Meier
- Symrise GmbH & Co. KG, Scent & Care/Flavor & Nutrition, Research & Innovation, Mühlenfeldstraβe 1, 37603 Holzminden, Germany
| | - Franz-Josef Hammerschmidt
- Symrise GmbH & Co. KG, Scent & Care/Flavor & Nutrition, Research & Innovation, Mühlenfeldstraβe 1, 37603 Holzminden, Germany
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Du Z, Clery RA, Hammond CJ. Volatile organic nitrogen-containing constituents in ambrette seed Abelmoschus moschatus Medik (Malvaceae). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:7388-7392. [PMID: 18656937 DOI: 10.1021/jf800958d] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
A detailed investigation of the basic fraction of a CO2 extract of ambrette seeds (Abelmoschus moschatus) revealed a total of 58 nitrogen-containing compounds. The identification of these compounds was carried out by GC-MS and NMR. All the identified nitrogen-containing compounds are reported here for the first time in ambrette seeds. Among these are 27 pyrazine derivatives and 12 pyridines, including the tentative identification of four new natural compounds, 1-(6-ethyl-3-hydroxypyridin-2-yl)ethanone (1), 1-(3-hydroxy-5,6-dimethylpyridin-2-yl)ethanone (2), 1-(3-hydroxy-6-methylpyridin-2-yl)ethanone (3), and 1-(3-hydroxy-5-methylpyridin-2-yl)ethanone (4). The odor of the basic fraction was assumed to be due to these pyrazines and pyridines and also the presence of seven thiazoles. The odors described suggest that these N-compounds contribute to what is described in perfumery terms as the "natural and rounded" character of the ambrette extract.
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Affiliation(s)
- Zhizhi Du
- Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650204, China
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Edris AE, Chizzola R, Franz C. Isolation and characterization of the volatile aroma compounds from the concrete headspace and the absolute of Jasminum sambac (L.) Ait. (Oleaceae) flowers grown in Egypt. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0623-y] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Current awareness in flavour and fragrance. FLAVOUR FRAG J 2004. [DOI: 10.1002/ffj.1534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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