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Chen R, Sun L, Zhang S, Li Q, Wen S, Lai X, Li Q, Cao J, Sun S. Mechanisms and quality variations of non-volatile and volatile metabolites in black tea from various ages of tea trees: Insights from metabolomics analysis. Food Chem X 2024; 22:101470. [PMID: 38883921 PMCID: PMC11176668 DOI: 10.1016/j.fochx.2024.101470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 05/06/2024] [Accepted: 05/13/2024] [Indexed: 06/18/2024] Open
Abstract
The sensory quality of black tea (BT) influenced by various factors, among which tree age is particularly significant. People prefer BT produced by fresh leaves from old tea trees, yet the correlation between tree age and tea quality has not been thoroughly investigated. In this study, we analyzed the quality of BT from young trees (H-JYH) and old trees (H-OJYH) using e-tongue technology and sensory evaluation. Our findings revealed that H-OJYH had stronger sweetness and sourness, richer flavor, and diminished bitter-astringency compared to H-JYH. 1231 non-volatile metabolites and 504 volatile metabolites were discovered by ultra-performance liquid chromatography (UPLC) and gas chromatography-mass spectrometry (GC-MS). L-tartaric acid and trans-citridic acid were found to contribute to increase acidity, and 7,8-dihydroxy-6-methoxycoumarin and d-fructose 6-phosphate were associated with enhanced sweetness in H-OJYH. Additionally, lower levels of octyl gallate and vanillic acid in H-OJYH contributed to the diminished bitter-astringency. β-ionone, 2-phenylethanol and phenylacetaldehyde merged as characteristic compounds of older tree BT with stronger floral and sweet aroma. Our study serves as a guideline to explore the relationship between tree age and tea quality.
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Affiliation(s)
- Ruohong Chen
- Tea Research Institute, Guangdong Academy of Agricultural Sciences / Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
| | - Lingli Sun
- Tea Research Institute, Guangdong Academy of Agricultural Sciences / Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
| | - Suwan Zhang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences / Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
| | - Qiuhua Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences / Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
| | - Shuai Wen
- Tea Research Institute, Guangdong Academy of Agricultural Sciences / Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
| | - Xingfei Lai
- Tea Research Institute, Guangdong Academy of Agricultural Sciences / Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
| | - Qian Li
- Guangdong Academy of Agricultural Sciences, Sericultural & Agri-Food Research Institute, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Junxi Cao
- Tea Research Institute, Guangdong Academy of Agricultural Sciences / Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
| | - Shili Sun
- Tea Research Institute, Guangdong Academy of Agricultural Sciences / Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
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2
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Deng G, Li J, Liu H, Wang Y. Volatile compounds and aroma characteristics of mushrooms: a review. Crit Rev Food Sci Nutr 2023:1-18. [PMID: 37788142 DOI: 10.1080/10408398.2023.2261133] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/05/2023]
Abstract
Mushrooms are popular due to their rich medicinal and nutritional value. Of the many characteristics of mushrooms, aroma has received extensive attention and research as a key determinant of consumer preference. This paper reviews the production, role and contribution of common volatile compounds (VCs) in wild and cultivated mushrooms, and explores the methods used to characterize them and the factors influencing aroma. To date, more than 347 common VCs have been identified in mushrooms, such as aldehydes, ketones, alcohols and sulfur-containing compounds. Extraction and identification of VCs is a critical step and combining multiple analytical methods is an effective strategy in mushroom aroma studies. In addition, the VCs and the aroma of mushrooms are affected by a variety of factors such as genetics, growing conditions, and processing methods. However, the mechanism of influence is unknown. Further studies on the production mechanisms of VCs, their contribution to aroma, and the factors influencing their formation need to be determined in order to fully elucidate aroma and flavor of mushrooms.
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Affiliation(s)
- Guangmei Deng
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Jieqing Li
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Honggao Liu
- Yunnan Key Laboratory of Gastrodia and Fungi Symbiotic Biology, Zhaotong University, Zhaotong, Yunnan, China
| | - Yuanzhong Wang
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
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3
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Kalogiouri NP, Manousi N, Paraskevopoulou A, Mourtzinos I, Zachariadis GA, Rosenberg E. Headspace Solid-Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry as a Powerful Analytical Tool for the Discrimination of Truffle Species According to Their Volatiles. Front Nutr 2022; 9:856250. [PMID: 35558753 PMCID: PMC9085510 DOI: 10.3389/fnut.2022.856250] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Accepted: 03/22/2022] [Indexed: 11/13/2022] Open
Abstract
This study provides the first assessment of the volatile metabolome map of Tuber Aestivum and Tuber Borchii originating from Greece using headspace solid-phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). For the extraction of the volatile fraction, the SPME protocol was optimized after examining the effects of sample mass, extraction temperature, and extraction time using the one-variable at-a-time approach (OVAT). The optimum parameters involved the extraction of 100 mg of homogenized truffle for 45 min at 50°C. Overall, 19 truffle samples were analyzed, and the acquired data were normalized and further processed with chemometrics. Agglomerative hierarchical clustering (HCA) was used to identify the groups of the two species. Partial least squares-discriminant analysis (PLS-DA) was employed to develop a chemometric model that could discriminate the truffles according to the species and reveal characteristic volatile markers for Tuber Aestivum and Tuber Borchii grown in Greece.
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Affiliation(s)
- Natasa P. Kalogiouri
- Laboratory of Analytical Chemistry, Department of Chemistry, School of Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece
- Institute of Chemical Technologies and Analytics, Vienna University of Technology, Vienna, Austria
| | - Natalia Manousi
- Laboratory of Analytical Chemistry, Department of Chemistry, School of Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece
- Institute of Chemical Technologies and Analytics, Vienna University of Technology, Vienna, Austria
| | - Adamantini Paraskevopoulou
- Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Ioannis Mourtzinos
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - George A. Zachariadis
- Laboratory of Analytical Chemistry, Department of Chemistry, School of Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Erwin Rosenberg
- Institute of Chemical Technologies and Analytics, Vienna University of Technology, Vienna, Austria
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4
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Tagkouli D, Bekiaris G, Pantazi S, Anastasopoulou ME, Koutrotsios G, Mallouchos A, Zervakis GI, Kalogeropoulos N. Volatile Profiling of Pleurotus eryngii and Pleurotus ostreatus Mushrooms Cultivated on Agricultural and Agro-Industrial By-Products. Foods 2021; 10:foods10061287. [PMID: 34199818 PMCID: PMC8226524 DOI: 10.3390/foods10061287] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 06/01/2021] [Accepted: 06/02/2021] [Indexed: 01/11/2023] Open
Abstract
The influence of genetic (species, strain) and environmental (substrate) factors on the volatile profiles of eight strains of Pleurotus eryngii and P. ostreatus mushrooms cultivated on wheat straw or substrates enriched with winery or olive oil by products was investigated by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Selected samples were additionally roasted. More than 50 compounds were determined in fresh mushroom samples, with P. ostreatus presenting higher concentrations but a lower number of volatile compounds compared to P. eryngii. Roasting resulted in partial elimination of volatiles and the formation of pyrazines, Strecker aldehydes and sulfur compounds. Principal component analysis on the data obtained succeeded to discriminate among raw and cooked mushrooms as well as among Pleurotus species and strains, but not among different cultivation substrates. Ketones, alcohols and toluene were mainly responsible for discriminating among P. ostreatus strains while aldehydes and fatty acid methyl esters contributed more at separating P. eryngii strains.
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Affiliation(s)
- Dimitra Tagkouli
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 176 76 Athens, Greece; (D.T.); (S.P.); (M.E.A.)
| | - Georgios Bekiaris
- Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (G.B.); (G.K.); (G.I.Z.)
| | - Stella Pantazi
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 176 76 Athens, Greece; (D.T.); (S.P.); (M.E.A.)
| | - Maria Eleni Anastasopoulou
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 176 76 Athens, Greece; (D.T.); (S.P.); (M.E.A.)
| | - Georgios Koutrotsios
- Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (G.B.); (G.K.); (G.I.Z.)
| | - Athanasios Mallouchos
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
| | - Georgios I. Zervakis
- Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (G.B.); (G.K.); (G.I.Z.)
| | - Nick Kalogeropoulos
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 176 76 Athens, Greece; (D.T.); (S.P.); (M.E.A.)
- Correspondence: ; Tel.: +30-210-954-9251
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Komur P, Chachuła P, Kapusta J, Wierzbowska IA, Rola K, Olejniczak P, Mleczko P. What determines species composition and diversity of hypogeous fungi in the diet of small mammals? A comparison across mammal species, habitat types and seasons in Central European mountains. FUNGAL ECOL 2021. [DOI: 10.1016/j.funeco.2020.101021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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6
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Mustafa AM, Angeloni S, Nzekoue FK, Abouelenein D, Sagratini G, Caprioli G, Torregiani E. An Overview on Truffle Aroma and Main Volatile Compounds. Molecules 2020; 25:molecules25245948. [PMID: 33334053 PMCID: PMC7765491 DOI: 10.3390/molecules25245948] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/11/2020] [Accepted: 12/14/2020] [Indexed: 12/14/2022] Open
Abstract
Truffles are underground edible fungi that grow symbiotically with plant roots. They have been globally considered as one of the most expensive foods because of their rarity, unique aroma, and high nutritional value as antioxidant, anti-inflammatory, antiviral, hepatoprotective, anti-mutagenic, antituberculoid immunomodulatory, antitumor, antimicrobial, and aphrodisiac. The unique flavor and fragrance of truffles is one of the main reasons to get worldwide attraction as a food product. So, the aim of this review was to summarize the relevant literature with particular attention to the active aroma components as well as the various sample preparation and analytical techniques used to identify them. The major analytical methods used for the determination of volatile organic compounds (VOC) in truffles are gas chromatography (GC), proton-transfer-reaction mass spectrometry (PTR-MS), and electronic nose sensing (EN). In addition, factors influencing truffle aroma are also highlighted. For this reason, this review can be considered a good reference for research concerning aroma profiles of different species of truffles to deepen the knowledge about a complex odor of various truffles.
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Affiliation(s)
- Ahmed M. Mustafa
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (A.M.M.); (S.A.); (F.K.N.); (D.A.); (G.S.); (G.C.)
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| | - Simone Angeloni
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (A.M.M.); (S.A.); (F.K.N.); (D.A.); (G.S.); (G.C.)
| | - Franks Kamgang Nzekoue
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (A.M.M.); (S.A.); (F.K.N.); (D.A.); (G.S.); (G.C.)
| | - Doaa Abouelenein
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (A.M.M.); (S.A.); (F.K.N.); (D.A.); (G.S.); (G.C.)
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| | - Gianni Sagratini
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (A.M.M.); (S.A.); (F.K.N.); (D.A.); (G.S.); (G.C.)
| | - Giovanni Caprioli
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (A.M.M.); (S.A.); (F.K.N.); (D.A.); (G.S.); (G.C.)
| | - Elisabetta Torregiani
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (A.M.M.); (S.A.); (F.K.N.); (D.A.); (G.S.); (G.C.)
- Correspondence:
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7
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D’Auria M, Fascetti S, Racioppi R, Romano VA, Rosati L. Orchids from Basilicata: The Scent. ACTA ACUST UNITED AC 2020. [DOI: 10.1007/978-3-030-11257-8_32-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
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8
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Krajnc B, Bontempo L, Luis Araus J, Giovanetti M, Alegria C, Lauteri M, Augusti A, Atti N, Smeti S, Taous F, Amenzou NE, Podgornik M, Camin F, Reis P, Máguas C, Bučar Miklavčič M, Ogrinc N. Selective Methods to Investigate Authenticity and Geographical Origin of Mediterranean Food Products. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1717521] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Bor Krajnc
- Department of Environmental Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Luana Bontempo
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Italy
| | - Jose Luis Araus
- Section of Plant Physiology, Universitat de Barcelona, Barcelona, AGROTECNIO, Lleida, Spain
| | - Manuela Giovanetti
- Centre for Ecology, Evolution and Environmental Changes (cE3c), da Faculdade de Ciências da Universidade de Lisboa, Lisbon, Portugal
| | - Carla Alegria
- Centre for Ecology, Evolution and Environmental Changes (cE3c), da Faculdade de Ciências da Universidade de Lisboa, Lisbon, Portugal
| | - Marco Lauteri
- Consiglio Nazionale delle Ricerche, Istituto di Ricerca sugli Ecosistemi Terrestri, Porano, Italy
| | - Angela Augusti
- Consiglio Nazionale delle Ricerche, Istituto di Ricerca sugli Ecosistemi Terrestri, Porano, Italy
| | - Naziha Atti
- Laboratoire de Production Animale et Fourragère, Institut National de Recherche Agronomique de Tunisie, University of Carthage, Tunis, Tunisia
| | - Samir Smeti
- Laboratoire de Production Animale et Fourragère, Institut National de Recherche Agronomique de Tunisie, University of Carthage, Tunis, Tunisia
| | - Fouad Taous
- Centre National de L’énergie, Des Sciences Et Techniques Nucleaires, Rabat, Morocco
| | - Nour Eddine Amenzou
- Centre National de L’énergie, Des Sciences Et Techniques Nucleaires, Rabat, Morocco
| | - Maja Podgornik
- Science and Research Centre Koper, Institute for Oliveculture, Koper, Slovenia
| | - Federica Camin
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Italy
| | - Pedro Reis
- Sistemas agrários e florestais e sanidade vegetal, Instituto Nacional de Investigação Agrária E Veterinária, Oeiras, Portugal
| | - Cristina Máguas
- Centre for Ecology, Evolution and Environmental Changes (cE3c), da Faculdade de Ciências da Universidade de Lisboa, Lisbon, Portugal
| | | | - Nives Ogrinc
- Department of Environmental Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
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9
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Vašutová M, Mleczko P, López-García A, Maček I, Boros G, Ševčík J, Fujii S, Hackenberger D, Tuf IH, Hornung E, Páll-Gergely B, Kjøller R. Taxi drivers: the role of animals in transporting mycorrhizal fungi. MYCORRHIZA 2019; 29:413-434. [PMID: 31292712 DOI: 10.1007/s00572-019-00906-1] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Accepted: 06/19/2019] [Indexed: 05/24/2023]
Abstract
Dispersal of mycorrhizal fungi via animals and the importance for the interacting partners' life history as well as for ecosystems is an understudied topic. In this review, we describe the available evidence and the most important knowledge gaps and finally suggest ways to gain the missing information. So far, 33 articles have been published proving a successful transfer of mycorrhizal propagules by animals. The vast majority of research on invertebrates was focused on arbuscular mycorrhizal (AM) fungi, whereas papers on vertebrates (mainly rodents and artiodactyls) equally addressed ectomycorrhizal (ECM) and AM fungi. Effective dispersal has been mostly shown by the successful inoculation of bait plants and less commonly by spore staining or germination tests. Based on the available data and general knowledge on animal lifestyles, collembolans and oribatid mites may be important in transporting ECM fungal propagules by ectozoochory, whereas earthworms, isopods, and millipedes could mainly transfer AM fungal spores in their gut systems. ECM fungal distribution may be affected by mycophagous dipterans and their hymenopteran parasitoids, while slugs, snails, and beetles could transport both mycorrhizal groups. Vertebrates feeding on fruit bodies were shown to disperse mainly ECM fungi, while AM fungi are transported mostly accidentally by herbivores. The important knowledge gaps include insufficient information on dispersal of fungal propagules other than spores, the role of invertebrates in the dispersal of mycorrhizal fungi, the way in which propagules pass through food webs, and the spatial distances reached by different dispersal mechanisms both horizontally and vertically.
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Affiliation(s)
- Martina Vašutová
- Global Change Research Institute, Czech Academy of Sciences, Lipová 1789/9, 37005, České Budějovice, Czech Republic.
- Department of Botany, Faculty of Science, University of South Bohemia, Branišovská 31, 37005, České Budějovice, Czech Republic.
| | - Piotr Mleczko
- Institute of Botany, Faculty of Biology, Jagiellonian University in Kraków, Gronostajowa 3, 30-387, Kraków, Poland
| | - Alvaro López-García
- Department of Biology, University of Copenhagen, Copenhagen, Denmark
- Department of Soil Microbiology and Symbiotic Systems, Estación Experimental del Zaidín CSIC, Profesor Albareda 1, 18008, Granada, Spain
| | - Irena Maček
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000, Ljubljana, Slovenia
- Faculty of Mathematics, Natural Sciences and Information Technologies (FAMNIT), University of Primorska, Glagoljaška 8, 6000, Koper, Slovenia
| | - Gergely Boros
- Department of Zoology and Animal Ecology, Szent István University, Páter Károly u. 1., Gödöllö, Hungary
| | - Jan Ševčík
- Department of Biology and Ecology, Faculty of Science, University of Ostrava, Chittussiho 10, 71000, Ostrava, Czech Republic
| | - Saori Fujii
- Insect Ecology Laboratory, Department of Forest Entomology, Forestry and Forest Products Research Institute, 1 Matsunosato, Tsukuba, Ibaraki, 305-8687, Japan
| | | | - Ivan H Tuf
- Department of Ecology and Environmental Sciences, Faculty of Science, Palacký University Olomouc, Šlechtitelů 27, 77900, Olomouc, Czech Republic
| | - Elisabeth Hornung
- Department of Ecology, Institute for Biology, University of Veterinary Medicine Budapest, Rottenbiller str. 50, Budapest, 1077, Hungary
| | - Barna Páll-Gergely
- Centre for Agricultural Research, Hungarian Academy of Sciences, Herman Ottó str. 15, Budapest, 1022, Hungary
| | - Rasmus Kjøller
- Department of Biology, University of Copenhagen, Copenhagen, Denmark
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10
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D'Auria M, Racioppi R. Solid phase microextraction and gas chromatography mass spectrometry analysis of Zingiber officinale and Curcuma longa. Nat Prod Res 2019; 33:2125-2127. [PMID: 30381960 DOI: 10.1080/14786419.2018.1488702] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Accepted: 06/05/2018] [Indexed: 10/28/2022]
Abstract
SPME analysis of Zingiber officinale Roscoe and Curcuma longa L. were performed by using a DVB/CARB/PDMS fiber. The SPME analysis of Zingiber officinale showed that the main components found were camphene (7.27%), geranial (8.37%), α-zingiberene (14.50%), α-farnesene (9.14%), β-bisabolene (6.52%), and β-sesquiphellandrene (9.92%). The SPME analysis of Curcuma longa showed that main components were p-cymene (12.96%) and ar-turmerone (12.08%). Other components were β-phellandrene (7.86%), terpinolene (6.97%), ar-curcumene (8.53%), α-zingiberene (8.46%), and β-sesquiphellandrene (7.37%).
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Affiliation(s)
- Maurizio D'Auria
- a Dipartimento di Scienze , Università della Basilicata , Potenza , Italy
| | - Rocco Racioppi
- a Dipartimento di Scienze , Università della Basilicata , Potenza , Italy
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11
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D'Auria M, Racioppi R. HS-SPME-GC-MS Analysis of onion (Allium cepa L.) and shallot (Allium ascalonicum L.). FOOD RESEARCH 2017. [DOI: 10.26656/fr.2017.5.055] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
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12
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Palazzolo E, Saiano F, Laudicina VA, Gargano ML, Venturella G. Volatile organic compounds in wild fungi from Mediterranean forest ecosystems. JOURNAL OF ESSENTIAL OIL RESEARCH 2017. [DOI: 10.1080/10412905.2017.1302896] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Eristanna Palazzolo
- Department of Agricultural and Forest Sciences, University of Palermo, Palermo, Italy
| | - Filippo Saiano
- Department of Agricultural and Forest Sciences, University of Palermo, Palermo, Italy
| | | | - Maria Letizia Gargano
- Department of Agricultural and Forest Sciences, University of Palermo, Palermo, Italy
| | - Giuseppe Venturella
- Department of Agricultural and Forest Sciences, University of Palermo, Palermo, Italy
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13
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D’Auria M, Lorenz R, Racioppi R, Romano VA. Fragrance components of Platanthera bifolia subsp. osca. Nat Prod Res 2017; 31:1612-1619. [DOI: 10.1080/14786419.2017.1289203] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Maurizio D’Auria
- Dipartimento di Scienze, Università della Basilicata, Potenza, Italy
| | - Richard Lorenz
- Arbeitskreis Heimische Orchideen Baden-Württemberg, Weinheim, Germany
| | - Rocco Racioppi
- Dipartimento di Scienze, Università della Basilicata, Potenza, Italy
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14
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Abstract
The volatile components of Tuber liyuanum were determined by HS-SPME with GC-MS for the first time. The effects of different fibre coating, extraction time, extraction temperature and sample amount were studied to get optimal extraction conditions. The optimal conditions were SPME fibre of Carboxen/PDMS, extraction time of 40 min, extraction temperature of 80 °C, sample amount of 2 g. Under these conditions 57 compounds in volatile of T. liyuanum were detected with a resemblance percentage above 80%. Aldehydes and aromatics were the main chemical families identified. The contribution of 3-Octanone(11.67%), phenylethyl alcohol (10.60%), isopentana (9.29%) and methylbutana (8.06%) for the total volatile profile were more significant in T. liyuanum than other compounds.
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Affiliation(s)
- Changjiao Liu
- a Agricultural College , Jilin Agriculture University , Changchun , P.R. China.,b Branch of Food Engineering , Jilin Business and Technology College , Changchun , P.R. China
| | - Yu Li
- a Agricultural College , Jilin Agriculture University , Changchun , P.R. China
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Al-Fatimi M, Wurster M, Lindequist U. Chemical Composition, Antimicrobial and Antioxidant Activities of the Volatile Oil of Ganoderma pfeifferi Bres. MEDICINES (BASEL, SWITZERLAND) 2016; 3:medicines3020010. [PMID: 28930120 PMCID: PMC5456227 DOI: 10.3390/medicines3020010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2016] [Revised: 04/18/2016] [Accepted: 04/19/2016] [Indexed: 04/18/2023]
Abstract
In a first study of the volatile oil of the mushroom basidiomycete Ganoderma pfeifferi Bres., the chemical composition and antimicrobial and antioxidant activities of the oil were investigated. The volatile oil was obtained from the fresh fruiting bodies of Ganoderma pfeifferi Bres. By hydrodistillation extraction and analyzed by GC-MS. The antimicrobial activity of the oil was evaluated against five bacteria strains and two types of fungi strains, using disc diffusion and broth microdilution methods. In addition, the antioxidant activity of the oil was determined using DPPH assay. Four volatile compounds representing 90.5% of the total oil were identified. The majority of the essential oil was dominated by 1-octen-3-ol (amyl vinyl carbinol) 1 (73.6%) followed by 1-octen-3-ol acetate 2 (12.4%), phenylacetaldehyde 3 (3.0%) and 6-camphenol 4 (1.5%). The results showed that the Gram-positive bacteria species are more sensitive to the essential oil than Gram-negative bacteria. The oil showed strong antimicrobial activity against Staphylococcus aureus as well as Candida albicans. Moreover, the oil exhibited strong radical scavenging activity in the DPPH assay. This first report on the chemical composition and biological properties of G. pfeifferi volatile oil makes its pharmaceutical uses rational and provides a basis in the biological and phytochemical investigations of the volatile oils of Ganodermataceae species.
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Affiliation(s)
- Mohamed Al-Fatimi
- Department of Pharmacognosy, Faculty of Pharmacy, Aden University, P.O. Box 5411 (Maalla) Aden, Yemen.
| | - Martina Wurster
- Department of Pharmaceutical Biology, Ernst-Moritz-Arndt-University Greifswald, D-17487 Greifswald, Germany.
| | - Ulrike Lindequist
- Department of Pharmaceutical Biology, Ernst-Moritz-Arndt-University Greifswald, D-17487 Greifswald, Germany.
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