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Kim J, Park S, Kim H, Roh D, Kim DH. Effects of Phytoncide Fragrance on Resting-State Brain Activity in Mild Cognitive Impairment: A Randomized Double-Blind Controlled Study. JOURNAL OF INTEGRATIVE AND COMPLEMENTARY MEDICINE 2024; 30:848-857. [PMID: 38530093 DOI: 10.1089/jicm.2023.0185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/27/2024]
Abstract
Introduction: The therapeutic potential of phytoncide fragrances may be optimal for patients with mild cognitive impairment (MCI) that display complex symptomatology. This study aimed to explore the clinical value of phytoncide by evaluating its electrophysiological effects in patients with MCI. Materials and Methods: This was a double-blind, randomized controlled trial. A total of 24 community-dwelling patients were randomly assigned to either a phytoncide or no-odor group. Participants wore a dental mask, for 30 min at rest that had either the fragrance stimulus or water added to it. The quantitative electroencephalography (EEG) during the resting state was recorded before and after a single intervention. Results: There were significant interaction effects in absolute EEG-power values in the occipital (F = 6.52, p = 0.018) and parietal (F = 5.41, p = 0.030) left hemisphere at β frequency. Phytoncide odor significantly decreased low and high β activity in the occipital (corrected p = 0.009) and parietal (corrected p = 0.047) left hemisphere, respectively. In source localization, phytoncide odor significantly decreased deep source activation in the left inferior and middle frontal gyri at β 2 frequency band compared with the no-odor group (threshold = 4.25, p < 0.05). Conclusions: Reductions in β, indicative of anxiety, depression, and stress, suggest relief from emotion-related symptoms that are common in patients with MCI. Trial Registration: Clinical Trials Registry Korea (registration: KCT0007317).
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Affiliation(s)
- Jiheon Kim
- Department of Psychiatry, Chuncheon Sacred Heart Hospital, Chuncheon, Republic of Korea
- Mind-Neuromodulation Laboratory, College of Medicine, Hallym University, Chuncheon, Republic of Korea
| | - Seungchan Park
- Mind-Neuromodulation Laboratory, College of Medicine, Hallym University, Chuncheon, Republic of Korea
| | - Hansol Kim
- Mind-Neuromodulation Laboratory, College of Medicine, Hallym University, Chuncheon, Republic of Korea
| | - Daeyoung Roh
- Department of Psychiatry, Chuncheon Sacred Heart Hospital, Chuncheon, Republic of Korea
- Mind-Neuromodulation Laboratory, College of Medicine, Hallym University, Chuncheon, Republic of Korea
| | - Do Hoon Kim
- Department of Psychiatry, Chuncheon Sacred Heart Hospital, Chuncheon, Republic of Korea
- Mind-Neuromodulation Laboratory, College of Medicine, Hallym University, Chuncheon, Republic of Korea
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2
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Yang S, Zhao Q, Wang D, Zhang T, Zhong Z, Kwok LY, Bai M, Sun Z. The interaction between Lactobacillus delbrueckii ssp. bulgaricus M58 and Streptococcus thermophilus S10 can enhanced texture and flavor profile of fermented milk: Insights from metabolomics analysis. J Dairy Sci 2024:S0022-0302(24)01055-5. [PMID: 39098498 DOI: 10.3168/jds.2024-25217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2024] [Accepted: 07/10/2024] [Indexed: 08/06/2024]
Abstract
Lactobacillus delbrueckii ssp. bulgaricus M58 (M58) and Streptococcus thermophilus S10 (S10) are 2 dairy starter strains known for their favorable fermentation characteristics. Therefore, this research aimed to study the effects of 1-d low-temperature ripening on the physicochemical properties and metabolomics of fermented milk. Initially, the performance of single (M58 or S10) and dual (M58+S10) strain fermentation was assessed, revealing that the M58+S10 combination resulted in a shortened fermentation time, a stable gel structure, and desirable viscosity, suggesting positive strain interactions. Subsequently, non-targeted metabolomics analyses using LC-MS and GC-MS were performed to comparatively analyze M58+S10 fermented milk samples collected at the end of fermentation and after 1-d low-temperature ripening. The results showed a significant increase in almost all small peptides and dodecanedioic acid in the samples after one day of ripening, while there was a substantial decrease in indole and amino acid metabolites. Moreover, notable increases were observed in high-quality flavor compounds, such as geraniol, delta-nonalactone, 1-hexanol,2-ethyl-, methyl jasmonate, and undecanal. This study provides valuable insights into the fermentation characteristics of the dual bacterial starter consisting of M58 and S10 strains and highlights the specific contribution of the low-temperature ripening step to the overall quality of fermented milk.
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Affiliation(s)
- Shujuan Yang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Qian Zhao
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Dan Wang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Ting Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Zhi Zhong
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Lai-Yu Kwok
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Mei Bai
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, China.
| | - Zhihong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, China.
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3
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Lew ET, Yuen JSK, Zhang KL, Fuller K, Frost SC, Kaplan DL. Chemical and sensory analyses of cultivated pork fat tissue as a flavor enhancer for meat alternatives. Sci Rep 2024; 14:17643. [PMID: 39085314 PMCID: PMC11291926 DOI: 10.1038/s41598-024-68247-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2024] [Accepted: 07/22/2024] [Indexed: 08/02/2024] Open
Abstract
The emerging field of cellular agriculture has accelerated the development of cell-cultivated adipose tissue as an additive to enhance the flavor of alternative meat products. However, there has been limited research to evaluate the sensory profile of in vitro-grown tissues compared to conventionally obtained animal fat. This study aimed to investigate the aromatic characteristics of cell-cultivated fat tissue as a flavor enhancer for meat alternatives. Porcine dedifferentiated fat (PDFAT) cells were clonally isolated and differentiated into adipocytes. This cultured adipose tissue was then analyzed alongside native porcine fat using gas chromatography-mass spectrometry (GC/MS) coupled with descriptive sensory analysis by human consumers. This evaluation enabled quantitative and qualitative assessments of volatile compounds released during cooking for both in vitro and in vivo porcine fats. The volatile profiles generated during the cooking process and fatty aroma characteristics reported by sensory consumers were largely similar between the two fat sources, with some differences in select compounds and aroma attributes. Ultimately, the consumers found comparable overall liking scores reported between the conventional and cultured porcine fats. These findings provide valuable sensory evidence supporting the viability of cell-cultivated adipose tissue as a flavor component of meat alternatives, substituting for conventional animal fat.
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Affiliation(s)
- Emily T Lew
- Tufts University School of Engineering, Medford, MA, 02155, USA
| | - John S K Yuen
- Tufts University School of Engineering, Medford, MA, 02155, USA
| | - Kevin L Zhang
- Tufts University School of Arts and Sciences, Medford, MA, 02155, USA
| | - Katherine Fuller
- Tufts University Friedman School of Nutrition, Boston, MA, 02111, USA
| | - Scott C Frost
- Tufts University School of Arts and Sciences, Medford, MA, 02155, USA
| | - David L Kaplan
- Tufts University School of Engineering, Medford, MA, 02155, USA.
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4
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Shi D, Stone AK, Jafarian Z, Liu E, Xu C, Bhagwat A, Lu Y, Gao P, Polley B, Bhowmik P, Rajagopalan N, Tanaka T, Korber DR, Nickerson MT. Submerged fermentation of lentil protein isolate and its impact on protein functionality, nutrition, and volatile profiles. J Food Sci 2024; 89:3412-3429. [PMID: 38767939 DOI: 10.1111/1750-3841.17111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 04/09/2024] [Accepted: 04/24/2024] [Indexed: 05/22/2024]
Abstract
Fermentation of pulses as a clean processing technique has been reported to have a favorable impact on the functional and nutritional quality of the starting materials. Compared to commonly fermented pulses such as peas and chickpeas, limited information is available on the effect of fermentation on lentils, especially when using a high protein isolate (>80% protein) as compared to seeds or flours. Therefore, in the present work, lentil protein isolate was used as a feedstock for submerged fermentation with Aspergillus niger, Aspergillus oryzae, or Lactobacillus plantarum. After 48 h, the samples showed increased protein content with enhanced solubility and oil-holding capacity. Controlled fermentation, as opposed to spontaneous fermentation, maintained the high foaming capacity; however, all fermented samples had lower foam and emulsion stabilizing properties and reduced water-holding capacity compared to the control. The fermented proteins were also less digestible, possibly due to an increase in phenolics and saponins. New volatile compounds were identified in fermented samples that show promise for improved sensory attributes. Significant differences were observed in specific quality attributes depending on the microbial strain used. Further research is required to better understand the fermentative metabolism of microbial communities when provided high-protein lentil ingredients as growth substrates. PRACTICAL APPLICATION: Fermented lentil protein isolate has promising flavor profiles that may improve its sensory properties for food application.
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Affiliation(s)
- Dai Shi
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Andrea K Stone
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Zahra Jafarian
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Enyu Liu
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Caishuang Xu
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Aarti Bhagwat
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Yuping Lu
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Peng Gao
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Brittany Polley
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Pankaj Bhowmik
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Nandhakishore Rajagopalan
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
- Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Takuji Tanaka
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Darren R Korber
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
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5
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Najar B, Pieracci Y, Fratini F, Pistelli L, Turchi B, Varriale D, Pistelli L, Bozzini MF, Marchioni I. Exploring the Volatile Composition and Antibacterial Activity of Edible Flower Hydrosols with Insights into Their Spontaneous Emissions and Essential Oil Chemistry. PLANTS (BASEL, SWITZERLAND) 2024; 13:1145. [PMID: 38674554 PMCID: PMC11053853 DOI: 10.3390/plants13081145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 04/12/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024]
Abstract
In the circular economy framework, hydrosols, by-products of the essential oil industry, are gaining attention for their potential in waste reduction and resource reuse. This study analyzed hydrosols from six edible flowers, investigating their chemical composition (VOC-Hyd) and antibacterial properties alongside volatile organic compounds of fresh flowers (VOC-Fs) and essential oils (EOs). Antirrhinum majus exhibited ketones as major VOC-Fs (62.6%) and VOC-Hyd (41.4%), while apocarotenoids dominated its EOs (68.0%). Begonia cucullata showed alkanes (33.7%) and aldehydes (25.7%) as primary VOC-Fs, while alkanes were prevalent in both extracts (65.6% and 91.7% in VOC-Hyd and in EOs, respectively). Calandula officinalis had monoterpenoids in VOC-Fs and VOC-Hyd (89.3% and 49.7%, respectively), while its EOs were rich in sesquiterpenoids (59.7%). Dahlia hortensis displayed monoterpenoid richness in both VOC-Fs and extracts. Monocots species' VOC-Fs (Polianthes tuberosa, Tulbaghia cominsii) were esters-rich, replaced by monoterpenoids in VOC-Hyd. P. tuberosa EO maintained ester richness, while T. cominsii EOs contained a significant percentage of sulfur compounds (38.1%). Antibacterial assays indicated comparable minimum inhibitory concentration profiles across VOC-Hyd: B. calcullata and P. tuberosa against Staphylococcus aureus and Salmonella enterica ser. typhimurium, T. cominsii against Escherichia coli and S. enterica, A. majus and C. officinalis against S. aureus, and D. hortensis against S. enterica.
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Affiliation(s)
- Basma Najar
- RD3—Pharmacognosy, Bioanalysis & Drug Discovery Unit, Analytical Platform of the Faculty of Pharmacy, Faculty of Pharmacy, Free University of Brussels, Blvd Triomphe, Campus Plaine, CP 205/5, B-1050 Brussels, Belgium
| | - Ylenia Pieracci
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy; (Y.P.); (L.P.); (M.F.B.)
| | - Filippo Fratini
- Department of Veterinary Sciences, University of Pisa, Viale dellle Piagge 2, 56124 Pisa, Italy; (F.F.); (B.T.); (D.V.)
- Centro Interdipartimentale di Ricerca Nutraceutica e Alimentazione per la Salute (NUTRA-FOOD), Università di Pisa, Via del Borgetto 80, 56124 Pisa, Italy;
| | - Laura Pistelli
- Centro Interdipartimentale di Ricerca Nutraceutica e Alimentazione per la Salute (NUTRA-FOOD), Università di Pisa, Via del Borgetto 80, 56124 Pisa, Italy;
- Dipartimento Scienze Agrarie, Alimentari e Agro-ambientali (DISAAA-a), Università di Pisa, Via del Borgetto 80, 56124 Pisa, Italy
| | - Barbara Turchi
- Department of Veterinary Sciences, University of Pisa, Viale dellle Piagge 2, 56124 Pisa, Italy; (F.F.); (B.T.); (D.V.)
| | - Dario Varriale
- Department of Veterinary Sciences, University of Pisa, Viale dellle Piagge 2, 56124 Pisa, Italy; (F.F.); (B.T.); (D.V.)
| | - Luisa Pistelli
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy; (Y.P.); (L.P.); (M.F.B.)
- Centro Interdipartimentale di Ricerca Nutraceutica e Alimentazione per la Salute (NUTRA-FOOD), Università di Pisa, Via del Borgetto 80, 56124 Pisa, Italy;
| | - Maria Francesca Bozzini
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy; (Y.P.); (L.P.); (M.F.B.)
| | - Ilaria Marchioni
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy;
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Lee JC, Yang KM, Wu CS, Chu LP, Jiang WM, Chen HC. Discussion on the Differences in Aroma Components in Different Fragrant Rice Varieties during Storage. Life (Basel) 2023; 13:2063. [PMID: 37895444 PMCID: PMC10608429 DOI: 10.3390/life13102063] [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: 08/23/2023] [Revised: 10/07/2023] [Accepted: 10/14/2023] [Indexed: 10/29/2023] Open
Abstract
Rice (Oryza sativa L.) is an important food crop in Taiwan, among which fragrant rice is highly regarded for its special aroma when cooked. During the storage of fragrant rice, the aroma components will change, which will affect the aroma quality of fragrant rice. Therefore, headspace solid-phase microextraction (HS-SPME) was used in this study, combined with gas chromatography and gas chromatography-mass spectrometry, to analyze the difference in the aroma components of Taikeng No. 4 (TK4), Tainung No. 71 (TN71), Kaohsiung No. 147 (KH147), and Taichung No. 194 (TC194) fragrant rice. A total of 28 aroma components were identified in the four varieties of fragrant rice, and the main components were all Nonanal. Among them, TK4 contains a very high content of hydrocarbons, including Tridecane and Dodecane; TN71, KH147, and TC194 contain mainly aldehydes such as Nonanal and Hexanal. During different storage times, the contents of alcohols, monoterpenes, aromatic aldehydes, and furans increased with storage time, while the content of aliphatic aldehydes decreased with storage time. After storage, the fragrant rice samples showed a tendency for the total volatile component content to decrease, with the most pronounced reduction observed in Nonanal content.
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Affiliation(s)
- Jui-Chia Lee
- Hualien District Agricultural Research and Extension Station, Ministry of Agriculture, Hualien 973, Taiwan;
| | - Kai-Min Yang
- Department of Food Science, National Quemoy University, Kinmen 892, Taiwan;
| | - Chin-Sheng Wu
- Department of Pharmacy, China Medical University Hospital, Taichung 404, Taiwan;
| | - Lee-Ping Chu
- Department of Orthopedics, China Medical University Hospital, Taichung 404, Taiwan;
| | - Wei-Miao Jiang
- Department of Cosmeceutics, China Medical University, Taichung 406, Taiwan
| | - Hsin-Chun Chen
- Department of Cosmeceutics, China Medical University, Taichung 406, Taiwan
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Udhaya Nandhini D, Venkatesan S, Senthilraja K, Janaki P, Prabha B, Sangamithra S, Vaishnavi SJ, Meena S, Balakrishnan N, Raveendran M, Geethalakshmi V, Somasundaram E. Metabolomic analysis for disclosing nutritional and therapeutic prospective of traditional rice cultivars of Cauvery deltaic region, India. Front Nutr 2023; 10:1254624. [PMID: 37841397 PMCID: PMC10568072 DOI: 10.3389/fnut.2023.1254624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Accepted: 09/01/2023] [Indexed: 10/17/2023] Open
Abstract
Traditional rice is gaining popularity worldwide due to its high nutritional and pharmaceutical value, as well as its high resistance to abiotic and biotic stresses. This has attracted significant attention from breeders, nutritionists, and plant protection scientists in recent years. Hence, it is critical to investigate the grain metabolome to reveal germination and nutritional importance. This research aimed to explore non-targeted metabolites of five traditional rice varieties, viz., Chinnar, Chithiraikar, Karunguruvai, Kichili samba, and Thooyamalli, for their nutritional and therapeutic properties. Approximately 149 metabolites were identified using the National Institute of Standards and Technology (NIST) library and Human Metabolome Database (HMDB) and were grouped into 34 chemical classes. Major classes include fatty acids (31.1-56.3%), steroids and their derivatives (1.80-22.4%), dihydrofurans (8.98-11.6%), prenol lipids (0.66-4.44%), organooxygen compounds (0.12-6.45%), benzene and substituted derivatives (0.53-3.73%), glycerolipids (0.36-2.28%), and hydroxy acids and derivatives (0.03-2.70%). Significant variations in metabolite composition among the rice varieties were also observed through the combination of univariate and multivariate statistical analyses. Principal component analysis (PCA) reduced the dimensionality of 149 metabolites into five principle components (PCs), which explained 96% of the total variance. Two clusters were revealed by hierarchical cluster analysis, indicating the distinctiveness of the traditional varieties. Additionally, a partial least squares-discriminant analysis (PLS-DA) found 17 variables important in the projection (VIP) scores of metabolites. The findings of this study reveal the biochemical intricate and distinctive metabolomes of the traditional therapeutic rice varieties. This will serve as the foundation for future research on developing new rice varieties with traditional rice grain metabolisms to increase grain quality and production with various nutritional and therapeutic benefits.
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Affiliation(s)
- Dhandayuthapani Udhaya Nandhini
- Centre of Excellence in Sustaining Soil Health, Anbil Dharmalingam Agricultural College and Research Institute, Trichy, Tamil Nadu, India
| | - Subramanian Venkatesan
- Directorate of Research, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
| | - Kandasamy Senthilraja
- Directorate of Crop Management, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
| | - Ponnusamy Janaki
- Nammazhvar Organic Farming Research Centre, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
| | - Balasubramaniam Prabha
- Department of Renewable Energy Engineering, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
| | - Sadasivam Sangamithra
- Department of Agricultural Entomology, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
| | | | - Sadasivam Meena
- Centre of Excellence in Sustaining Soil Health, Anbil Dharmalingam Agricultural College and Research Institute, Trichy, Tamil Nadu, India
| | - Natarajan Balakrishnan
- Directorate of Research, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
| | - Muthurajan Raveendran
- Directorate of Research, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
| | - Vellingiri Geethalakshmi
- Agro-Climatic Research Centre, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
| | - Eagan Somasundaram
- Agribusiness Development, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
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8
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Shukurlu EN, Özek G, Özek T, Vitalini S. Chemical composition of different plant part from Lactuca serriola L. - focus on volatile compounds and fatty acid profile. Z NATURFORSCH C 2023; 78:285-291. [PMID: 36780447 DOI: 10.1515/znc-2022-0236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Accepted: 01/26/2023] [Indexed: 02/15/2023]
Abstract
The family Asteraceae comprises many species that have medicinal importance in terms of their chemical components. Some species of the genus Lactuca have been used in folk medicine for a long time ago. One of them is L. serriola L., a wild plant that is a weed in agriculture. To date, few studies have been published on its chemical profile. In this research, we investigated the volatile compounds and fatty acids of L. serriola roots, leaves, and seeds. To this end, a microsteam distillation-solid phase microextraction technique (MSD-SPME) followed by a gas chromatography-mass spectrometry analysis was performed. Aldehydes and terpenoids were predominantly present in the leaves with phenylacetaldehyde as the major compound (up to 18%) while 2-ethyl hexanol (up to 36.9%) was the most abundant substance in the roots. Among the fatty acids, nonadecanoic acid (38.3%) was the main one detected in the leaves, while linoleic acid (57.7%) was predominant in the seeds. Some of the detected constituents have already demonstrated importance in medicinal and industrial areas. As a result, this species could be further investigated for its biological features and be considered as a source of ingredients beneficial in different fields, including pharmaceuticals.
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Affiliation(s)
- Emil N Shukurlu
- Institute of Botany, Ministry of Science and Education of the Republic of Azerbaijan, Badamdar Highway 40, Baku, AZ1004, Azerbaijan
| | - Gulmira Özek
- Department of Pharmacognosy, Faculty of Pharmacy, Anadolu University, Eskisehir 26470, Türkiye
| | - Temel Özek
- Department of Pharmacognosy, Faculty of Pharmacy, Anadolu University, Eskisehir 26470, Türkiye
| | - Sara Vitalini
- Department of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy
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9
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Zhu B, Gao H, Yang F, Li Y, Yang Q, Liao Y, Guo H, Xu K, Tang Z, Gao N, Zhang Y, He J. Comparative Characterization of Volatile Compounds of Ningxiang Pig, Duroc and Their Crosses (Duroc × Ningxiang) by Using SPME-GC-MS. Foods 2023; 12:foods12051059. [PMID: 36900576 PMCID: PMC10001212 DOI: 10.3390/foods12051059] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 02/24/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023] Open
Abstract
With the aim to study the flavor characteristics of Ningxiang pigs (NX), Duroc (DC) pigs, and their crosses (Duroc × Ningxiang, DN), electronic nose and gas chromatography-mass spectrometry analysis were used to detect the volatile flavor substances in NX, DC, and DN (n = 34 pigs per population). A total of 120 volatile substances were detected in the three populations, of which 18 substances were common. Aldehydes were the main volatile substances in the three populations. Further analysis revealed that tetradecanal, 2-undecenal, and nonanal were the main aldehyde substances in the three kinds of pork, and the relative content of benzaldehyde in the three populations had significant differences. The flavor substances of DN were similar to that of NX and showed certain heterosis in flavor substances. These results provide a theoretical basis for the study of flavor substances of China local pig breeds and new ideas for pig breeding.
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Affiliation(s)
- Bangqiang Zhu
- Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Hu Gao
- Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Fang Yang
- Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yiyang Li
- Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Qiaoyue Yang
- Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yinchang Liao
- Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Haimin Guo
- Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Kang Xu
- Laboratory of Animal Nutrition Physiology and Metabolism, The Institute of Subtropical Agriculture, The Chinese Academy of Sciences, Changsha 410125, China
| | - Zhiqiang Tang
- Ningxiang Animal Husbandry and Fishery Affairs Center, Ningxiang 410600, China
| | - Ning Gao
- Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yuebo Zhang
- Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Jun He
- Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Correspondence:
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10
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Incorporating Machine Learning in Computer-Aided Molecular Design for Fragrance Molecules. Processes (Basel) 2022. [DOI: 10.3390/pr10091767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The demand for new novel flavour and fragrance (F&F) molecules has boosted the need for a systematic approach to designing fragrance molecules. However, the F&F-related industry still relies heavily on experimental approaches or on existing databases without considering the consequences resulting from changes in concentration, which could omit potential fragrances. Computer-aided molecular design (CAMD) has great potential to identify novel molecular structures to be used as fragrances. Using CAMD for this purpose requires models to predict the olfaction properties of molecules. A rough set-based machine learning (RSML) approach is used to develop an interpretable predictive model for odour characteristics in this work. New rule-based models are generated from RSML based on the dilution and a number of different topological indices which identify the structure-odour relationship of fragrance molecules. The most prominent rules are selected and formulated as constraints in a CAMD optimisation model. The combination of several rules was able to increase the coverage of different classes of molecules. To model the performance indicators that vary over a range of properties, a disjunctive programming model is also incorporated into the CAMD framework. A case study demonstrates the utilisation of this methodology to design fragrance additives in dishwashing liquid. The results illustrate the capability of the novel RSML and CAMD framework to identify potential fragrance molecules that can be used in consumer products.
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11
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Impact of Feeding Probiotics on Blood Parameters, Tail Fat Metabolites, and Volatile Flavor Components of Sunit Sheep. Foods 2022; 11:foods11172644. [PMID: 36076827 PMCID: PMC9455658 DOI: 10.3390/foods11172644] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 08/26/2022] [Accepted: 08/29/2022] [Indexed: 11/24/2022] Open
Abstract
Sheep crude tail fat has unique nutritional values and is used as a raw material for high-quality natural oil. The purpose of this study was to investigate the effects of probiotics on the metabolites and flavor of sheep crude tail fat. In this study, 12 Sunit sheep were randomly divided into an experimental group (LTF, basal feed + Lactiplantibacillusplantarum powder) and a control group (CTF, basal feed). The results of sheep crude tail fat analysis showed that blood lipid parameters were significantly lower and the expression of fatty acid synthase and stearoyl-CoA desaturase genes higher in the LTF group than in the CTF group (p < 0.05). Metabolomic analysis via liquid chromatography−mass spectrometry showed that the contents of metabolites such as eicosapentaenoic acid, 16-hydroxypalmitic acid, and L-citrulline were higher in the LTF group (p < 0.01). Gas chromatography−mass spectrometry detection of volatile flavor compounds in the tail fat showed that nonanal, decanal, and 1-hexanol were more abundant in the LTF group (p < 0.05). Therefore, Lactiplantibacillus plantarum feeding affected blood lipid parameters, expression of lipid metabolism-related genes, tail fat metabolites, and volatile flavor compounds in Sunit sheep. In this study, probiotics feeding was demonstrated to support high-value sheep crude tail fat production.
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12
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Hong M, Jang H, Bo S, Kim M, Deepa P, Park J, Sowndhararajan K, Kim S. Changes in Human Electroencephalographic Activity in Response to Agastache rugosa Essential Oil Exposure. Behav Sci (Basel) 2022; 12:238. [PMID: 35877308 PMCID: PMC9311756 DOI: 10.3390/bs12070238] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/10/2022] [Accepted: 07/14/2022] [Indexed: 02/04/2023] Open
Abstract
Agastache rugosa (Korean mint) is an important medicinal and aromatic plant and its aerial parts have a pleasant fragrance. A. rugosa leaves are used as an ingredient in salads and soups for enhancing the aroma and taste of foods in Korea. However, there is no report on the influence of the aroma of A. rugosa on human psychophysiological activity. Therefore, the present study aimed to investigate the effect of exposure to the essential oil of Korean A. rugosa on human electroencephalographic (EEG) activity. The essential oil of A. rugosa was isolated using steam distillation extraction and its composition was determined by gas chromatography and mass spectrometry (GC-MS) analysis. In the EEG study, 38 healthy volunteers (19 men and 19 women) participated. The EEG readings were analyzed for 25 EEG indices from 29 electrodes placed on the scalp according to the international 10-20 system. The major component in the essential oil of A. rugosa was estragole (89.49%) followed by D-limonene (3.40%), menthone (1.80%), and pulegone (1.86%). In the EEG study, significant decreases in absolute theta (AT) and relative theta (RT) power spectra were observed during the exposure to A. rugosa essential oil when compared to that of no odor exposure. Whereas relative alpha (RA), relative slow alpha (RSA), spectral edge frequency 50% (SEF50), and spectral edge frequency 50% of alpha (ASEF) power spectra values significantly increased. These results reveal that the EEG power spectra changes incurred during the exposure to the essential oil of A. rugosa may be associated with the enhancement of freshness and concentration states of the human brain.
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Affiliation(s)
- Minji Hong
- School of Natural Resources and Environmental Science, Kangwon National University, Chuncheon 24341, Korea; (M.H.); (H.J.); (S.B.); (M.K.); (P.D.)
| | - Hyejeong Jang
- School of Natural Resources and Environmental Science, Kangwon National University, Chuncheon 24341, Korea; (M.H.); (H.J.); (S.B.); (M.K.); (P.D.)
| | - Sela Bo
- School of Natural Resources and Environmental Science, Kangwon National University, Chuncheon 24341, Korea; (M.H.); (H.J.); (S.B.); (M.K.); (P.D.)
| | - Minju Kim
- School of Natural Resources and Environmental Science, Kangwon National University, Chuncheon 24341, Korea; (M.H.); (H.J.); (S.B.); (M.K.); (P.D.)
| | - Ponnuvel Deepa
- School of Natural Resources and Environmental Science, Kangwon National University, Chuncheon 24341, Korea; (M.H.); (H.J.); (S.B.); (M.K.); (P.D.)
| | - Jiyea Park
- Bigsome Inc., 501 Jinju-daero, Jinju 52828, Korea;
| | | | - Songmun Kim
- School of Natural Resources and Environmental Science, Kangwon National University, Chuncheon 24341, Korea; (M.H.); (H.J.); (S.B.); (M.K.); (P.D.)
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13
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Starch Molecular Structural Features and Volatile Compounds Affecting the Sensory Properties of Polished Australian Wild Rice. Foods 2022; 11:foods11040511. [PMID: 35205988 PMCID: PMC8871513 DOI: 10.3390/foods11040511] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/06/2022] [Accepted: 02/08/2022] [Indexed: 02/01/2023] Open
Abstract
Cooked high-amylose rices, such as Australian wild rice (AWR) varieties, have slower digestion rates, which is nutritionally advantageous, but may have inferior eating qualities. Here, a comparison is made between sensory and starch molecular fine structure properties, and volatile compounds, of polished AWR varieties and some commercial rices (CRs). Starch structural parameters for amylopectin (Ap) and amylose (Am) were obtained using fluorophore-assisted capillary electrophoresis and size-exclusion chromatography. Volatile compounds were putatively using headspace solid-phase microextraction with gas chromatography-mass spectrometry. Sensory properties were evaluated by a trained panel. AWR had a disintegration texture similar to that of Doongara rice, while AWR had a resinous, plastic aroma different from those of commercial rice varieties. Disintegration texture was affected by the amounts of Ap short chains, resinous aroma by 2-heptenal, nonadecane, 2h-pyran, tetrahydro-2-(12-pentadecynyloxy)-, and estra-1,3,5(10)-trien-17β-ol, and plastic aroma by 2-myristynoyl pantetheine, cis-7-hexadecenoic acid, and estra-1,3,5(10)-trien-17β-ol. These findings suggest that sensory properties and starch structures of AWR varieties support their potential for commercialization.
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14
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Li W, Nagashima K, Hosomi T, Wang C, Hanai Y, Nakao A, Shunori A, Liu J, Zhang G, Takahashi T, Tanaka W, Kanai M, Yanagida T. Mechanistic Approach for Long-Term Stability of a Polyethylene Glycol-Carbon Black Nanocomposite Sensor. ACS Sens 2022; 7:151-158. [PMID: 34788009 DOI: 10.1021/acssensors.1c01875] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Polymer-carbon nanocomposite sensor is a promising molecular sensing device for electronic nose (e-nose) due to its printability, variety of polymer materials, and low operation temperature; however, the lack of stability in an air environment has been an inevitable issue. Here, we demonstrate a design concept for realizing long-term stability in a polyethylene glycol (PEG)-carbon black (CB) nanocomposite sensor by understanding the underlying phenomena that cause sensor degradation. Comparison of the sensing properties and infrared spectroscopy on the same device revealed that the oxidation-induced consumption of PEG is a crucial factor for the sensor degradation. According to the mechanism, we introduced an antioxidizing agent (i.e., ascorbic acid) into the PEG-CB nanocomposite sensor to suppress the PEG oxidation and successfully demonstrated the long-term stability of sensing properties under an air environment for 30 days, which had been difficult in conventional polymer-carbon nanocomposite sensors.
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Affiliation(s)
- Wenjun Li
- Department of Applied Chemistry, Graduate School of Engineering, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-8656, Japan
- Interdisciplinary Graduate School of Engineering Sciences, Kyushu University, 6-1 Kasuga-Koen, Kasuga, Fukuoka 816-8580, Japan
| | - Kazuki Nagashima
- Department of Applied Chemistry, Graduate School of Engineering, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-8656, Japan
- PRESTO, Japan Science and Technology Agency, 4-1-8, Honcho, Kawaguchi-shi, Saitama 332-0012, Japan
| | - Takuro Hosomi
- Department of Applied Chemistry, Graduate School of Engineering, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-8656, Japan
- PRESTO, Japan Science and Technology Agency, 4-1-8, Honcho, Kawaguchi-shi, Saitama 332-0012, Japan
| | - Chen Wang
- Interdisciplinary Graduate School of Engineering Sciences, Kyushu University, 6-1 Kasuga-Koen, Kasuga, Fukuoka 816-8580, Japan
| | - Yosuke Hanai
- Panasonic Corporation, Industrial Solutions Company, Sensing Solutions Development Center, Kadoma 1006, Kadoma, Osaka 571-8506, Japan
| | - Atsuo Nakao
- Panasonic Corporation, Industrial Solutions Company, Sensing Solutions Development Center, Kadoma 1006, Kadoma, Osaka 571-8506, Japan
| | - Atsushi Shunori
- Panasonic Corporation, Industrial Solutions Company, Sensing Solutions Development Center, Kadoma 1006, Kadoma, Osaka 571-8506, Japan
| | - Jiangyang Liu
- Department of Applied Chemistry, Graduate School of Engineering, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-8656, Japan
| | - Guozhu Zhang
- Department of Applied Chemistry, Graduate School of Engineering, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-8656, Japan
| | - Tsunaki Takahashi
- Department of Applied Chemistry, Graduate School of Engineering, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-8656, Japan
- PRESTO, Japan Science and Technology Agency, 4-1-8, Honcho, Kawaguchi-shi, Saitama 332-0012, Japan
| | - Wataru Tanaka
- Department of Applied Chemistry, Graduate School of Engineering, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-8656, Japan
| | - Masaki Kanai
- Institute for Materials Chemistry and Engineering, Kyushu University, 6-1 Kasuga-Koen, Kasuga, Fukuoka 816-8580, Japan
| | - Takeshi Yanagida
- Department of Applied Chemistry, Graduate School of Engineering, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-8656, Japan
- Interdisciplinary Graduate School of Engineering Sciences, Kyushu University, 6-1 Kasuga-Koen, Kasuga, Fukuoka 816-8580, Japan
- Institute for Materials Chemistry and Engineering, Kyushu University, 6-1 Kasuga-Koen, Kasuga, Fukuoka 816-8580, Japan
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15
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Lin SY, Hsiao YH, Chen PA. Revealing the profound meaning of pan-firing of oolong tea - A decisive point in odor fate. Food Chem 2021; 375:131649. [PMID: 34848093 DOI: 10.1016/j.foodchem.2021.131649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 11/16/2021] [Accepted: 11/17/2021] [Indexed: 11/17/2022]
Abstract
The delicate aroma of Bao-chung tea comes from oxidation, followed by fixation in the pan-firing step. Traditionally, the timing of pan-firing has been based on odor perception by tea masters and lacks relevant scientific research. Pan-firing at three different green-note intensities and three stirring sequences was used to explore the relationship between the compositions of volatile organic compounds (VOCs) before pan-firing and in the finished tea. Pan-firing decreased green leaf volatiles and increased the ratio of terpenoid volatiles. The characteristic VOCs of the finished tea were highly related to VOCs before pan-firing (R2 = 0.97). Principal component analysis revealed that the traditional judgment of the pan-firing step is based on nonanal, β-linalool, and cis- and trans-linalool oxides. The timing of pan-firing is crucial for VOCs, and VOC composition before pan-firing can be used to predict desired tea aroma.
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Affiliation(s)
- Shu-Yen Lin
- Department of Horticulture and Landscape Architecture, National Taiwan University, Taipei, Taiwan
| | - Ya-Hsin Hsiao
- Department of Horticulture and Landscape Architecture, National Taiwan University, Taipei, Taiwan
| | - Po-An Chen
- Plant Technology Research Center, Agricultural Technology Research Institute, Hsinchu, Taiwan.
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16
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Ferreira OO, da Cruz JN, Franco CDJP, Silva SG, da Costa WA, de Oliveira MS, Andrade EHDA. First Report on Yield and Chemical Composition of Essential Oil Extracted from Myrcia eximia DC (Myrtaceae) from the Brazilian Amazon. Molecules 2020; 25:molecules25040783. [PMID: 32059439 PMCID: PMC7070909 DOI: 10.3390/molecules25040783] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2019] [Revised: 01/10/2020] [Accepted: 01/13/2020] [Indexed: 02/04/2023] Open
Abstract
The essential oil (EO) of plants of the Myrtaceae family has diverse chemical composition and several applications. However, data on the oil yield, its composition, and its complete chemistry are still unavailable for some species belonging to this family, such as Myrcia eximia DC. In this study, the chemical compositions of the EOs of Myrcia eximia were evaluated by using gas chromatography (GC) alone and gas chromatography coupled with mass spectrometry (GC–MS). Samples for both evaluations were collected from the city of Magalhães Barata, State of Pará, Brazil, in 2017 and 2018. For the plant material collected in 2017, EO was obtained by hydrodistillation (HD) only, while, for the material collected in 2018, EO was obtained by hydrodistillation and steam distillation (SD), in order to evaluate the differences in chemical composition and mass yield of the EO. The yields of (E)-caryophyllene were 15.71% and 20.0% for the samples collected by HD in 2017 and 2018, respectively, while the yield was 15.0% for the sample collected by SD in 2018. Hexanal was found to be the major constituent in the EO obtained by HD, with yield of up to 26.09%. The oil yields reached 0.08% by using SD, and 0.01% and 0.36% for the samples collected in 2017 and 2018, respectively, using HD. The results of this study provide new information about the mass yield and chemical composition of Myrcia eximia DC, and they can add value and income to traditional populations, as well as facilitate the preservation of this species.
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Affiliation(s)
- Oberdan Oliveira Ferreira
- Program of Post-Graduation in biodiversity e biotecnology-Bionorte, Federal University of Para, Rua Augusto Corrêa S/N, Guamá, 66075-900 Belém, Brazil;
| | - Jorddy Neves da Cruz
- Laboratório Adolpho Ducke Laboratory, Botany Coordination, Museu Paraense Emílio Goeldi, Av. Perimetral, 1900, Terra Firme, 66077-830 Belém, Brasil;
| | | | - Sebastião Gomes Silva
- Federal University of Para, Rua Augusto Corrêa S/N, Guamá, 66075-900 Belém, Brazil; (C.d.J.P.F.); (S.G.S.); (W.A.d.C.)
| | - Wanessa Almeida da Costa
- Federal University of Para, Rua Augusto Corrêa S/N, Guamá, 66075-900 Belém, Brazil; (C.d.J.P.F.); (S.G.S.); (W.A.d.C.)
| | - Mozaniel Santana de Oliveira
- Program of Post-Graduation in biodiversity e biotecnology-Bionorte, Federal University of Para, Rua Augusto Corrêa S/N, Guamá, 66075-900 Belém, Brazil;
- Federal University of Para, Rua Augusto Corrêa S/N, Guamá, 66075-900 Belém, Brazil; (C.d.J.P.F.); (S.G.S.); (W.A.d.C.)
- Correspondence: (M.S.d.O.); (E.H.d.A.A.); Tel.: +55-91-98864-7823 (M.S.d.O.); +55-91-99903-4660 (E.H.d.A.A.)
| | - Eloisa Helena de Aguiar Andrade
- Program of Post-Graduation in biodiversity e biotecnology-Bionorte, Federal University of Para, Rua Augusto Corrêa S/N, Guamá, 66075-900 Belém, Brazil;
- Laboratório Adolpho Ducke Laboratory, Botany Coordination, Museu Paraense Emílio Goeldi, Av. Perimetral, 1900, Terra Firme, 66077-830 Belém, Brasil;
- Correspondence: (M.S.d.O.); (E.H.d.A.A.); Tel.: +55-91-98864-7823 (M.S.d.O.); +55-91-99903-4660 (E.H.d.A.A.)
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