Extractable components of the aerial parts of Salvia lavandulifolia and composition of the liquid smoke flavoring obtained from them

Ethnopharmacological and Chemical Characterization of Salvia Species Used in Valencian Traditional Herbal Preparations

In Valencia Region (Spain), some wild and cultivated sages are used for medicinal purposes. Among them, Salvia officinalis subsp. lavandulifolia (SL) is widely employed and known for production of Spanish sage oil and herbal products. Nevertheless, it shares the market with S. blancoana subsp. mariolensis (SB) and, to a lesser extent, with their hybrid S. x hegelmaieri (SH). The knowledge on these two species is far low and confusion between them is possible. The aim of the present paper is to improve the ethnopharmacological, morphological and chemical knowledge of these sages, and to contribute to setting up quality specifications for improving identification and distinction from other Salvia species, such as, S. officinalis subsp. officinalis, S. x auriculata and S. microphylla var. microphylla. Samples were collected in Valencia Region and surrounding mountain areas during the ethnopharmacological field work. Twenty-nine medicinal uses were reported for SL, 13 of them being also recorded for SB. Of particular interest is a homemade liquor, used as digestive and known as "salvieta," which is mainly prepared with SB. The macro- and microscopic characters are insufficient for identification of cut, crushed or powdered material. The study of the essential oil and a HPTLC (High Performance Thin Layer Chromatography) fingerprint of their extracts could help to distinguish SB from the other sages. The essential oil from dried aerial parts of SB (content: 1.8-4.5%) was characterized by GC-FID (Gas Chromatography with Flame Ionization Detector) and GC-MS (Gas Chromatography coupled to Mass Spectrometry) showing a composition close to that currently accepted for Spanish sage essential oil in the European Pharmacopoeia, ISO (International Standard Organization) and UNE (Una Norma Española) standards, with 1,8-cineole (13.7-45.7%) and camphor (12.1-28.6%) as major constituents. HPTLC methods, based on the analysis of hydroalcoholic and dichloromethane extracts, allowed to distinguish SB from other Salvia taxa currently found in Valencia region, except from its hybrid SH. This interdisciplinary study, that combines popular knowledge with botany and chemistry, allows to identify the raw herbal material from SB and to distinguish it from other Salvia species, ensuring a proper commercialization as herbal teas or for the preparation of spirits.

Comparison of Lamiaceae medicinal uses in eastern Morocco and eastern Andalusia and in Ibn al-Baytar's Compendium of Simple Medicaments (13th century CE)

ETHNOPHARMACOLOGICAL RELEVANCE

Transmission of traditional knowledge over time and across culturally and historically related territories is an important topic in ethnopharmacology. Here, we contribute to this knowledge by analysing data on medicinal uses in two neighbouring areas of the Western Mediterranean in relation to a historical text that has been scarcely mentioned in historical studies despite its interest.

AIM OF THE STUDY

This paper discusses the sharing of popular knowledge on the medicinal uses of plants between eastern Morocco and eastern Andalusia (Spain), focusing on one of the most useful plant families in the Mediterranean area: Lamiaceae. Moreover, we used the classical work of Ibn al-Baytar (13th century CE) The Compendium of Simple Medicaments and Foods as a basis to contrast the possible link of this information, analysing the influence of this historical text on current popular tradition of medicinal plant use in both territories.

MATERIALS AND METHODS

For data collection, we performed ethnobotanical field research in the eastern part of Morocco, recording current medicinal uses for the Lamiaceae. In addition, we systematically reviewed the ethnobotanical literature from eastern Andalusia, developing a database. We investigated the possible historical link of the shared uses and included in this database the information from Ibn al-Baytar's Compendium. To compare the similarity and diversity of the data, we used Jaccard's similarity index.

RESULTS

Our field work provided ethnobotanical information for 14 Lamiaceae species with 95 medicinal uses, serving to treat 13 different pathological groups. Of the total uses recorded in Morocco, 30.5% were shared by eastern Andalusia and found in Ibn al-Baytar's work. There was a higher similarity when comparing current uses of the geographically close territories of eastern Morocco and eastern Andalucía (64%) than for eastern Morocco and this historical text (43%). On the other hand, coincidences between current uses in eastern Andalusia and the ones related in the Compendium are lower, 28%.

CONCLUSIONS

The coincidence of the current ethnobotanical knowledge in the two territories is high for the Lamiaceae. Probably the shared historical background, recent exchanges, information flow, and the influence of the historical herbal texts have influenced this coincidence. In this sense, there is a high plant-use overlap between Ibn al-Baytar's text and both territories: nearly half of the uses currently shared by eastern Morocco and eastern Andalusia were included in the Compendium and are related to this period of Islamic medicine, indicating a high level of preservation in the knowledge of plant usage. The study of 14 species of Lamiaceae suggests that this classical codex, which includes a high number of medicinal plants and uses, constitutes a valuable bibliographical source for comparing ancient and modern applications of plants.

Chemical characterization of commercial liquid smoke products

The objective of this study was to determine important chemical characteristics of a full-strength liquid smoke, Code 10-Poly, and three refined liquid smoke products (AM-3, AM-10 and 1291) commercially available (Kerry Ingredients and Flavors, Monterey, TN). The pH of the products were significantly different (P < 0.05) and ranged from 2.3 (Code 10-Poly) to 5.7 (1291). The pH was inversely correlated with titratable acidity (R (2) = 0.87), which was significantly different (P < 0.05) among products ranging from 10.3% acetic acid (Code 10-Poly) to 0.7% acetic acid (1291). Total phenol content was quantified using the Gibbs reaction; the only liquid smoke containing appreciable level of phenolic compounds was Code 10-Poly at 3.22 mg mL(-1). Gas chromatography-mass spectrometry (GC-MS) analysis of liquid smoke dichloromethane extracts revealed that carbonyl-containing compounds were major constituents of all products, in which 1-hydroxy-2-butanone, 2(5H)-furanone, propanal and cyclopentenone predominated. Organic acids were detected by GC-MS in all extracts and correlated positively (R (2) = 0.98) with titratable acidity. The GC-MS data showed that phenolic compounds constituted a major portion of Code 10-Poly, and were detected only in trace quantities in 1291. The refined liquid smokes had lighter color, lower acidity, and reduced level of carbonyl-containing compounds and organic acids. Our study revealed major differences in pH, titratable acidity, total phenol content, color and chemical make-up of the full-strength and refined liquid smokes. The three refined liquid smoke products studied have less flavor and color active compounds, when compared with the full-strength product. Furthermore, the three refined products studied have unique chemical characteristics and will impart specific sensorial properties to food systems. Understanding the chemical composition of liquid smokes, be these refined or full-strength products, is an important step to establish their functions and appropriate use in food systems.

Autohydrolysis of agricultural residues: study of reaction byproducts

Samples of rice husks and corn cobs were subjected to hydrothermal treatments in aqueous media under conditions leading to maximal xylooligomer concentration, and the reaction liquors were extracted with dichloromethane (DCM) to assess the type and amount of reaction byproducts with potential application as food ingredients and cosmetics. The identified DCM-soluble compounds were classified in four categories (sugar-derived compounds, lignin-derived compounds, nitrogen-containing compounds and fatty acids). The experimental results were compared with literature data.

Determination of PAH profiles by GC–MS/MS in salmon processed by four cold-smoking techniques

An analytical method based on gas chromatography/tandem mass spectrometry (GC-MS/MS) (triple quadrupole device) has been developed for quantification of polycyclic aromatic hydrocarbons (PAHs) in smoked salmon. This method was applied to determine PAH concentrations in smoked fish and assess the impact of four industrial smoking processes on their profiles. Two smokehouse temperatures and three smoke-exposure times were applied. All the smoking techniques used lead to acceptable PAH levels: the quantities recovered are 100 times lower than the legal limit (5 microg kg(-1)) concerning the principal PAH, i.e. benzo[a]pyrene. To compare different smoking processes, the toxic equivalent quantity (TEQ) approach was chosen. Smouldering leads to the highest TEQ, while liquid smoke leads to the lowest TEQ.

The nature and fate of natural resins in the geosphere. XII. Investigation of C-ring aromatic diterpenoids in Raritan amber by pyrolysis-GC-matrix isolation FTIR-MS

Upper Cretaceous amber from the Raritan Formation (Sayerville, New Jersey) has been investigated by Pyrolysis-GC-MS and Pyrolysis-GC-matrix isolation FTIR-MS. Results establish the existence of two distinct forms of amber in this deposit. Both forms are Class Ib ambers, but they are unambiguously differentiated on the basis of their (intact) diterpenoid composition. The presence of callitrisate in both forms, and cupraene in samples designated form 1, strongly suggest that both derive from related-but-distinct species within the Cupressaceae. In addition to callitrisate, dehydroabietate and analogous 17-nor-, 16,17-dinor- and 15,16,17-trinor-analogues of these compounds are also observed. The distributions of these products in multiple samples suggest that they are the result of biological emplacement, rather than diagenetic modification of the parent compounds. This indicates that the distributions of diterpenes observed in these samples are representative of the original bioterpenoids and, hence, are useful for chemotaxonomic analyses.

Composition and analysis of liquid smoke flavouring primary products

Smoke flavourings are produced on a large scale and have been applied to a variety of food products for more than 30 years. The use of them has many advantages compared to traditional smoking techniques. Among others, the amount of (known) toxic compounds deriving from combustion processes can be more easily controlled in smoke flavourings. In order to ensure safe products, a new European Regulation requests data on the composition and lays down, in particular, the maximum permitted concentrations for selected polycyclic aromatic hydrocarbons (PAHs). This review compiles results published on the chemical composition of liquid smoke flavouring primary products, partly in relation to production process parameters, and the analytical methods involved. The methods cover chromatographic techniques for analysis of specific compounds including extraction methods and clean-up procedures. Analysis of sensorial and bulk parameters such as acidity and total phenolic compounds are described as well as they are used as standard methods for analysis of liquid smoke flavourings. A special section is devoted to discussing the analysis of PAHs.

Components Detected by Means of Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry in the Headspace of Artisan Fresh Goat Cheese Smoked by Traditional Methods

The study of the headspace components of fresh smoked goat cheese, was carried out by means of solid-phase microextraction using a polyacrylate fiber followed by gas chromatography/mass spectrometry. The samples studied were six artisan Palmero cheeses manufactured following traditional methods and smoked using pine needles. The cheese regions studied were exterior, interior, and a cross section. In total, more than 320 components were detected, the exterior region being the richest in components, among which were acids, alcohols, esters, hydrocarbons, aldehydes, ketones, furan and pyran derivatives, terpenes and sesquiterpenes, nitrogen derivatives, phenol, guaiacol and syringol derivatives, ethers, and others. In addition to typical cheese components, typical smoke components were also detected; these latter were present especially in the headspace of the exterior region and only those in significant concentrations in the exterior region were also detected in the interior. The main components were acids and phenolic derivatives. These latter compounds play an important role in the flavor of this cheese, and their relative proportions together with the presence of specific smoke components derived from pine leaves may be considered of interest in order to distinguish this cheese from others smoked with different vegetable matter.

Enantiomeric distribution of chiral compounds in orange juices according to their geographical origins

Chiral terpenes in nonprocessed orange juices of different geographical origins were examined by two different approaches: steam distillation-solvent extraction-gas chromatography-mass spectrometry (SDE-GC-MS) and solid-phase microextraction-gas chromatography (SPME-GC). The two sample preparation techniques were compared with regard to their effectiveness in determining the enantiomeric distributions of chiral compounds. Most target compounds exhibited constant enantiomeric ratios in all juices when either of the two approaches was used. Exceptions were found for terpinen-4-ol and beta-citronellol, whose of enantiomeric purity ratios varied significantly according to the geographical origin of the sample. These results may aid in guaranteeing the authenticity and thus the quality and safety of orange juice. A comparison between the two extraction procedures revealed SPME to be more reliable for stereochemical studies, since harsh experimental conditions that can bring about racemization are not required in such studies.

Carbohydrate and nitrogenated compounds in liquid smoke flavorings

Commercial smoke flavorings were extracted with dichloromethane and the remaining aqueous phase was evaporated at room temperature; the residues obtained were dissolved in methanol and studied by gas chromatography/mass spectrometry. The composition of these residues was totally different from that of the dichloromethane extracts, constituting a small number of compounds that were also detected in the dichloromethane extract, as well as a large number of compounds not described before as components of either smoke for food smoking or smoke flavorings. Among those compounds not previously described there are some furan, pyran, and phenolic derivatives, as well as some pyridine and carbohydrate derivatives. The main component of these fractions is 1,6-anhydro-beta-D-glucopyranose, or levoglucosan. Likewise, aqueous residues of liquid smoke flavorings, prepared at a laboratory scale from beech, vine shoots, thyme, and sage, were studied in the same way. These contained compounds of the same groups cited above, but showed clear differences. The aqueous residue of beech smoke flavoring was the most similar to that of the commercial smoke flavorings. The aqueous residues of vine shoots, thyme, and sage smoke flavorings contained a lower number of furan, pyran, and carbohydrate derivatives and a higher number of nitrogenated derivatives. Instead of levoglucosan, the main component was an unidentified compound, present in all samples, included in the carbohydrate derivatives group. In the samples studied, the influence of the vegetal source on the composition of the aqueous fraction has been shown. In the future, attention must be paid to the functionality of these smoke components.