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Citrus Essential Oils in Aromatherapy: Therapeutic Effects and Mechanisms. Antioxidants (Basel) 2022; 11:antiox11122374. [PMID: 36552586 PMCID: PMC9774566 DOI: 10.3390/antiox11122374] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 11/22/2022] [Accepted: 11/25/2022] [Indexed: 12/05/2022] Open
Abstract
Citrus is one of the main fruit crops cultivated in tropical and subtropical regions worldwide. Approximately half (40-47%) of the fruit mass is inedible and discarded as waste after processing, which causes pollution to the environment. Essential oils (EOs) are aromatic compounds found in significant quantities in oil sacs or oil glands present in the leaves, flowers, and fruit peels (mainly the flavedo part). Citrus EO is a complex mixture of ~400 compounds and has been found to be useful in aromatic infusions for personal health care, perfumes, pharmaceuticals, color enhancers in foods and beverages, and aromatherapy. The citrus EOs possess a pleasant scent, and impart relaxing, calming, mood-uplifting, and cheer-enhancing effects. In aromatherapy, it is applied either in message oils or in diffusion sprays for homes and vehicle sittings. The diffusion creates a fresh feeling and enhances relaxation from stress and anxiety and helps uplifting mood and boosting emotional and physical energy. This review presents a comprehensive outlook on the composition, properties, characterization, and mechanism of action of the citrus EOs in various health-related issues, with a focus on its antioxidant properties.
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Di Bella G, Porretti M, Albergamo A, Mucari C, Tropea A, Rando R, Nava V, Lo Turco V, Potortì AG. Valorization of Traditional Alcoholic Beverages: The Study of the Sicilian Amarena Wine during Bottle Aging. Foods 2022; 11:foods11142152. [PMID: 35885399 PMCID: PMC9322394 DOI: 10.3390/foods11142152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 07/14/2022] [Accepted: 07/18/2022] [Indexed: 12/07/2022] Open
Abstract
Traditional alcoholic beverages have always been part of the Mediterranean culture and, lately, they have been re-evaluated to valorize both the territory and local customs. In this study, the Amarena wine, a fortified wine included in the national list of the traditional agri-food products, was characterized during bottle aging for oenological parameters, chromaticity, volatiles, and inorganic elements. Then, experimental data were visually interpreted by a principal component analysis (PCA). PCA revealed that most of oenological parameters (i.e., alcoholic grade, total dry extract, sugars, organic acids, and phenolic compounds) had a scarce discriminating power. Additionally, ethyl esters were only present in younger products, while remaining at quite constant levels. Conversely, certain metals (i.e., Mg, Na, Mn, Zn, and Cu), chromatic properties, and pH differentiated older Amarena bottles from the younger counterpart. Particularly, acetaldehyde and furanic compounds proved to be valid aging markers. A sensorial analysis highlighted that fruity and floral odors and flavors characterized younger beverages, while dried fruity, nutty, and spicy notes were displayed by older products, along with the valuable attribute of “oxidized” typically observed in aged Sherry wines. Overall, this study may encourage the production and commercialization of the Amarena wine, thus preserving the cultural heritage of the Mediterranean area.
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Affiliation(s)
- Giuseppa Di Bella
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, 98100 Messina, Italy; (G.D.B.); (R.R.); (V.N.); (V.L.T.); (A.G.P.)
| | - Miriam Porretti
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98100 Messina, Italy;
| | - Ambrogina Albergamo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, 98100 Messina, Italy; (G.D.B.); (R.R.); (V.N.); (V.L.T.); (A.G.P.)
- Correspondence:
| | - Claudio Mucari
- Fondazione Albatros—ITS Agroalimentare, 98100 Messina, Italy;
| | - Alessia Tropea
- Department of Research and Internationalization, University of Messina, 98100 Messina, Italy;
| | - Rossana Rando
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, 98100 Messina, Italy; (G.D.B.); (R.R.); (V.N.); (V.L.T.); (A.G.P.)
| | - Vincenzo Nava
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, 98100 Messina, Italy; (G.D.B.); (R.R.); (V.N.); (V.L.T.); (A.G.P.)
| | - Vincenzo Lo Turco
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, 98100 Messina, Italy; (G.D.B.); (R.R.); (V.N.); (V.L.T.); (A.G.P.)
| | - Angela Giorgia Potortì
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, 98100 Messina, Italy; (G.D.B.); (R.R.); (V.N.); (V.L.T.); (A.G.P.)
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Classification of Pummelo (Citrus grandis) Extracts through UV-VIS-Based Chemical Fingerprint. BEVERAGES 2022. [DOI: 10.3390/beverages8020034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Cold extraction methods with ethanol applied to the flavedo of Citrus fruits have been commonly applied for the preparation of several liquors. In order to obtain the extraction optimization and then the best ratio of functional ingredients in the extract, the flavedo of Citrus grandis Osbeck (pummelo) was subjected to a maceration with absolute ethanol at room temperature as well as at 40 °C. The kinetics of the extraction methods were monitored by UV–VIS spectroscopy, and a chemical fingerprint characteristic of each extract was determined by statistical multivariate analysis of the UV–VIS raw data. Additionally, the extracts were qualitatively characterized by NMR spectroscopy as well as by solid phase micro extraction followed by gas chromatography/mass spectrometry (GC/MS). NMR analysis confirmed the presence of the typical flavanones of Citrus such as naringin and naringenin, while the GC/MS analysis showed that the headspace of the liquor is characterized by two main compounds represented by β-myrcene and limonene. At the end, the temperature seems to not affect the time of extraction, which is complete after 25 h; however, UV–VIS-based multivariate analysis revealed that a different overall chemical composition is obtained depending on the temperature, probably due to the extraction of minor chemicals as well as due to different levels of the same compounds in the two extracts.
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Jin X, Zhang L, Wu S, Huang M, Yu W, Zhang S. Developing an authentication approach using SPME-GC-IRMS based on compound-specific δ 13C analysis of six typical volatiles in wine. FOOD QUALITY AND SAFETY 2021. [DOI: 10.1093/fqsafe/fyaa031] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Abstract
An analytical method using gas chromatography isotope ratio mass spectrometry (GC-IRMS) combined with solid phase micro-extraction (SPME) was developed to measure the δ 13C values of six typical volatiles commonly occurring in wine (isoamyl acetate, 2-octanone, limonene, 2-phenylethanol, ethyl octanoate and ethyl decanoate) for the first time. SPME selected with a divinylbenzene/carboxen/polydimethylsiloxane fiber was combined with the GC-IRMS for pretreatment optimization. The optimized SPME parameters of extraction time, extraction temperature and salt concentration were 40 min, 40 °C and 10%, respectively. The δ 13C values measured by SPME-GC-IRMS were in good agreement with those measured via elemental analyzer (EA)-IRMS and GC-IRMS. The differences range from 0.02 to 0.44‰ with EA-IRMS and from 0 to 0.28‰ with GC-IRMS, indicating the high accuracy of the method. This newly established method measured the precision within 0.30‰ and was successfully validated to discriminate imported real wine samples with identical label but amazing price differences from different importers.
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Ribeiro C, Gonçalves R, Tiritan M. Separation of Enantiomers Using Gas Chromatography: Application in Forensic Toxicology, Food and Environmental Analysis. Crit Rev Anal Chem 2020; 51:787-811. [DOI: 10.1080/10408347.2020.1777522] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Cláudia Ribeiro
- CESPU, Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde, Gandra, PRD, Portugal
- Centro Interdisciplinar de Investigação Marinha e Ambiental (CIIMAR/CIMAR), Universidade do Porto, Edifício do Terminal de Cruzeiros do Porto de Leixões, Matosinhos, Portugal
| | - Ricardo Gonçalves
- CESPU, Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde, Gandra, PRD, Portugal
| | - M.E. Tiritan
- CESPU, Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde, Gandra, PRD, Portugal
- Centro Interdisciplinar de Investigação Marinha e Ambiental (CIIMAR/CIMAR), Universidade do Porto, Edifício do Terminal de Cruzeiros do Porto de Leixões, Matosinhos, Portugal
- Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, Porto, Portugal
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Akamatsu F, Igi Y, Fujita A. Separation and Purification of Glucose in Sake for Carbon Stable Isotope Analysis. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01704-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Schipilliti L, Bonaccorsi IL, Mondello L. Evaluation of the carbon isotope ratios of selected volatiles determined in several citrus authentic petitgrain oils. Bigarade (C. aurantium) petitgrain oil’s first case report. JOURNAL OF ESSENTIAL OIL RESEARCH 2018. [DOI: 10.1080/10412905.2018.1556745] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Luisa Schipilliti
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina, Messina, Italy
| | - Ivana L. Bonaccorsi
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina, Messina, Italy
| | - Luigi Mondello
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina, Messina, Italy
- Chromaleont s.r.l., c/o Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina, Messina, Italy
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van Leeuwen KA, Prenzler PD, Ryan D, Paolini M, Camin F. Differentiation of wood-derived vanillin from synthetic vanillin in distillates using gas chromatography/combustion/isotope ratio mass spectrometry for δ 13 C analysis. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2018; 32:311-318. [PMID: 29151004 DOI: 10.1002/rcm.8031] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2017] [Revised: 10/27/2017] [Accepted: 11/02/2017] [Indexed: 06/07/2023]
Abstract
RATIONALE Typical storage in oak barrels releases in distillates different degradation products such as vanillin, which play an important role in flavour and aroma. The addition of vanillin, as well as other aroma compounds, of different origin is prohibited by European laws. As vanillin samples from different sources have different δ13 C values, the δ13 C value could be used to determine whether the vanillin is authentic (lignin-derived), or if it has been added from another source (e.g. synthetic). METHODS The δ13 C values for vanillin derived from different sources, including natural, synthetic and tannins, were measured by gas chromatography/combustion/isotope ratio mass spectrometry (GC/C/IRMS), after diethyl ether addition and/or ethanol dilution. A method for analysing vanillin in distillates after dichloromethane extraction was developed. Tests were undertaken to prove the reliability, reproducibility and accuracy of the method with standards and samples. Distillate samples were run to measure the δ13 C values of vanillin and to compare them with values for other sources of vanillin. RESULTS δ13 C values were determined for: natural vanillin extracts (-21.0 to -19.3‰, 16 samples); vanillin ex-lignin (-28.2‰, 1 sample); and synthetic vanillin (-32.6 to -29.3‰, 7 samples). Seventeen tannin samples were found to have δ13 C values of -29.5 to -26.7‰, which were significantly different (p < 0.05) from those of the natural and synthetic vanillins. The vanillin δ13 C values measured in distillates (-28.9 to -25.7‰) were mainly in the tannin range, although one spirit (-32.5‰) was found to contain synthetic vanillin. CONCLUSIONS The results show that synthetic vanillin added to a distillate could be differentiated from vanillin derived from oak barrels by their respective δ13 C values. The GC/C/IRMS method could be a useful tool in the determination of adulteration of distillates.
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Affiliation(s)
- Katryna A van Leeuwen
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010 San Michele all'Adige, Trento, Italy
- School of Agricultural and Wine Sciences, EH Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW, 2678, Australia
| | - Paul D Prenzler
- School of Agricultural and Wine Sciences, EH Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW, 2678, Australia
| | - Danielle Ryan
- School of Agricultural and Wine Sciences, EH Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW, 2678, Australia
| | - Mauro Paolini
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010 San Michele all'Adige, Trento, Italy
| | - Federica Camin
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010 San Michele all'Adige, Trento, Italy
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Mahato N, Sharma K, Koteswararao R, Sinha M, Baral E, Cho MH. Citrus essential oils: Extraction, authentication and application in food preservation. Crit Rev Food Sci Nutr 2017; 59:611-625. [PMID: 28956626 DOI: 10.1080/10408398.2017.1384716] [Citation(s) in RCA: 107] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Citrus EOs is an economic, eco-friendly and natural alternatives to chemical preservatives and other synthetic antioxidants, such as sodium nitrites, nitrates or benzoates, commonly utilized in food preservation. Citrus based EOs is obtained mainly from the peels of citrus fruits which are largely discarded as wastes and cause environmental problems. The extraction of citrus oils from the waste peels not only saves environment but can be used in various applications including food preservation. The present article presents elaborated viewpoints on the nature and chemical composition of different EOs present in main citrus varieties widely grown across the globe; extraction, characterization and authentication techniques/methods of the citrus EOs; and reviews the recent advances in the application of citrus EOs for the preservation of fruits, vegetables, meat, fish and processed food stuffs. The probable reaction mechanism of the EOs based thin films formation with biodegradable polymers is presented. Other formulation, viz., EOs microencapsulation incorporating biodegradable polymers, nanoemulsion coatings, spray applications and antibacterial action mechanism of the active compounds present in the EOs have been elaborated. Extensive research is required on overcoming the challenges regarding allergies and obtaining safer dosage limits. Shift towards greener technologies indicate optimistic future towards safer utilization of citrus based EOs in food preservation.
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Affiliation(s)
- Neelima Mahato
- a School of Chemical Engineering, Yeungnam University , Gyeongsan , Gyeongsanbuk-do , Republic of Korea
| | - Kavita Sharma
- a School of Chemical Engineering, Yeungnam University , Gyeongsan , Gyeongsanbuk-do , Republic of Korea
| | - Rakoti Koteswararao
- b Department of Medical Devices , National Institute of Pharmaceutical Education and Research , Ahmedabad , Palej , Gandhinagar , India
| | - Mukty Sinha
- b Department of Medical Devices , National Institute of Pharmaceutical Education and Research , Ahmedabad , Palej , Gandhinagar , India
| | - EkRaj Baral
- a School of Chemical Engineering, Yeungnam University , Gyeongsan , Gyeongsanbuk-do , Republic of Korea
| | - Moo Hwan Cho
- a School of Chemical Engineering, Yeungnam University , Gyeongsan , Gyeongsanbuk-do , Republic of Korea
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Schipilliti L, Bonaccorsi IL, Occhiuto C, Dugo P, Mondello L. Authentication of citrus volatiles based on carbon isotope ratios. JOURNAL OF ESSENTIAL OIL RESEARCH 2017. [DOI: 10.1080/10412905.2017.1377123] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Luisa Schipilliti
- CHIBIOFARAM Dipartimento di “Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali”, University of Messina, Messina, Italy
| | - Ivana Lidia Bonaccorsi
- CHIBIOFARAM Dipartimento di “Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali”, University of Messina, Messina, Italy
| | - Cristina Occhiuto
- CHIBIOFARAM Dipartimento di “Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali”, University of Messina, Messina, Italy
| | - Paola Dugo
- CHIBIOFARAM Dipartimento di “Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali”, University of Messina, Messina, Italy
- Chromaleont s.r.l., c/o Dipartimento di “Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali”, University of Messina, Messina, Italy
- Unit of Food Science and Nutrition, Department of Medicine, University Campus Bio-Medico of Rome, Rome, Italy
| | - Luigi Mondello
- CHIBIOFARAM Dipartimento di “Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali”, University of Messina, Messina, Italy
- Chromaleont s.r.l., c/o Dipartimento di “Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali”, University of Messina, Messina, Italy
- Unit of Food Science and Nutrition, Department of Medicine, University Campus Bio-Medico of Rome, Rome, Italy
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Tranchida PQ, Franchina FA, Mondello L. Analysis of essential oils through comprehensive two-dimensional gas chromatography: General utility. FLAVOUR FRAG J 2017. [DOI: 10.1002/ffj.3383] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Peter Q. Tranchida
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali; University of Messina - Polo Annunziata; 98168 Messina Italy
| | - Flavio A. Franchina
- Chromaleont s.r.l., c/o University of Messina; viale Annunziata 98168 Messina Italy
| | - Luigi Mondello
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali; University of Messina - Polo Annunziata; 98168 Messina Italy
- Chromaleont s.r.l., c/o University of Messina; viale Annunziata 98168 Messina Italy
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Śliwińska M, Wiśniewska P, Dymerski T, Wardencki W, Namieśnik J. Authenticity Assessment of the “Onisiówka” Nalewka Liqueurs Using Two-Dimensional Gas Chromatography and Sensory Evaluation. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0723-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Schipilliti L, Bonaccorsi IL, Ragusa S, Cotroneo A, Dugo P. Helichrysum italicum(Roth) G. Don fil. subsp.italicumoil analysis by gas chromatography – carbon isotope ratio mass spectrometry (GC-C-IRMS): a rapid method of genotype differentiation? JOURNAL OF ESSENTIAL OIL RESEARCH 2016. [DOI: 10.1080/10412905.2015.1129993] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Schipilliti L, Bonaccorsi I, Cotroneo A, Dugo P, Mondello L. Carbon isotope ratios of selected volatiles in Citrus sinensis and in orange-flavoured food. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2944-2950. [PMID: 25475589 DOI: 10.1002/jsfa.7037] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2014] [Revised: 09/17/2014] [Accepted: 12/02/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND Twenty genuine samples of industrially cold-pressed sweet orange essential oils, were analysed by gas chromatography-combustion-isotope ratio mass spectrometry to determine the values of the carbon isotope ratios (δ(13)C(VPDB)) of selected volatiles and assess the corresponding range of authenticity. Successively, four commercial orange-flavoured products were analysed under identical conditions to evaluate the authenticity of the orange flavour. The samples were extracted by solid-phase microextraction under optimised conditions. The evaluation was performed by using an internal standard procedure to neglect the contribution due to the original environment to the isotopic abundance of (13)C. The composition of the volatile fraction of the essential oils and of the flavoured products was determined by gas chromatography coupled to mass spectrometry with linear retention indices, and by gas chromatography with a flame ionisation detector. RESULTS The δ(13)C(VPDB) values of seven secondary metabolites determined here were successfully used to characterise genuine orange essential oil. These values were used to evaluate the quality of orange-flavoured products, revealing the presence of compounds of different origin, not compatible with the values of genuine orange secondary metabolites. CONCLUSIONS This study provides the range of authenticity of δ(13)C(VPDB) of seven different secondary metabolites in sweet orange genuine essential oil, useful for evaluating the genuineness of orange flavour. In accord with a previous study on different essential oils, the values determined here can be successfully applied for the evaluation of a large number of flavoured food stuffs and correlated with their origins.
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Affiliation(s)
- Luisa Schipilliti
- Dipartimento di Scienze del Farmaco e dei Prodotti per la Salute, University of Messina, 98168, Messina, Italy
| | - Ivana Bonaccorsi
- Dipartimento di Scienze del Farmaco e dei Prodotti per la Salute, University of Messina, 98168, Messina, Italy
| | - Antonella Cotroneo
- Dipartimento di Scienze del Farmaco e dei Prodotti per la Salute, University of Messina, 98168, Messina, Italy
| | - Paola Dugo
- Dipartimento di Scienze del Farmaco e dei Prodotti per la Salute, University of Messina, 98168, Messina, Italy
- Centro Integrato di Ricerca (C.I.R.), University Campus Bio-Medico of Rome, Roma, Italy
- Chromaleont s.r.l., A start-up of the University of Messina, c/o Dipartimento di Scienze del Farmaco e dei Prodotti per la Salute, University of Messina, Messina, Italy
| | - Luigi Mondello
- Dipartimento di Scienze del Farmaco e dei Prodotti per la Salute, University of Messina, 98168, Messina, Italy
- Centro Integrato di Ricerca (C.I.R.), University Campus Bio-Medico of Rome, Roma, Italy
- Chromaleont s.r.l., A start-up of the University of Messina, c/o Dipartimento di Scienze del Farmaco e dei Prodotti per la Salute, University of Messina, Messina, Italy
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New Electrochemistry-Based Approaches to Brandy Quality Evaluation Using Antioxidant Parameters. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-0059-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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van Leeuwen KA, Prenzler PD, Ryan D, Camin F. Gas Chromatography-Combustion-Isotope Ratio Mass Spectrometry for Traceability and Authenticity in Foods and Beverages. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12096] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Katryna A. van Leeuwen
- Dept. of Food Quality and Nutrition; Research and Innovation Centre; Fondazione Edmund Mach (FEM); Via Mach 1, 38010 San Michele all’Adige (TN) Italy
- School of Agricultural and Wine Sciences; EH Graham Centre for Agricultural Innovation; Charles Sturt Univ; Wagga Wagga NSW 2678 Australia
| | - Paul D. Prenzler
- School of Agricultural and Wine Sciences; EH Graham Centre for Agricultural Innovation; Charles Sturt Univ; Wagga Wagga, NSW 2678 Australia
| | - Danielle Ryan
- School of Agricultural and Wine Sciences; EH Graham Centre for Agricultural Innovation; Charles Sturt Univ; Wagga Wagga, NSW 2678 Australia
| | - Federica Camin
- Dept. of Food Quality and Nutrition; Research and Innovation Centre; Fondazione Edmund Mach (FEM); Via Mach 1, 38010 San Michele all’Adige (TN) Italy
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Novellino E, Ritieni A, Rastrelli L. Recent trends and advances in food chemistry and analysis: research highlights from the IX Italian Congress of Food Chemistry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:1599-1603. [PMID: 23384190 DOI: 10.1021/jf303011q] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The IX Italian Congress of Food Chemistry (ChimAlSi_2012) contributed 12 lectures, 66 conferences, and 290 posters to the wealth of food knowledge; these were presented in four sessions: food safety, analytical techniques, bioactive compounds, and nutraceuticals. Emerging topics were discussed in two workshops dealing with food contaminants, and food and health. It has been an excellent forum for passionate exchange of recent results obtained in traditional and emerging fields of food chemistry. The symposium allowed coverage of the broad diversity of food-related topics, comprising food contaminants and food quality and the application of analytical approaches, such as sensorial, physical, chemical, spectroscopic, hyphenated mass spectrometric, biological and chemometric techniques, as well as nutrition and health aspects.
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Affiliation(s)
- Ettore Novellino
- Dipartimento di Chimica Farmaceutica e Tossicologica, University Federico II of Napoli, Napli, Italy
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