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Liang J, Stöppelmann F, Schoenbach J, Rigling M, Nedele AK, Zhang Y, Hannemann L, Hua N, Heimbach J, Kohlus R, Zhang Y. Influence of peeling on volatile and non-volatile compounds responsible for aroma, sensory, and nutrition in ginger (Zingiber officinale). Food Chem 2023; 419:136036. [PMID: 37003052 DOI: 10.1016/j.foodchem.2023.136036] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 03/16/2023] [Accepted: 03/22/2023] [Indexed: 03/30/2023]
Abstract
Industrial use of ginger after peeling results in large amounts of agro-waste. To provide a basic reference for the sustainable processing of ginger products as a spice, we investigated the differences between unpeeled ginger, peeled ginger, and corresponding ginger peel, in terms of aroma, sensory profiles, and nutrition relevant physicochemical properties. The results showed that the total concentrations of identified odor-active compounds in unpeeled ginger, peeled ginger, and ginger peel were 876.56, 672.73, and 105.39 mg/kg, respectively. Unpeeled ginger exhibited more intense citrus-like and fresh impressions compared to peeled ginger, revealed by descriptive sensory analyses. This is relevant to the high odor activity values of odorants such as β-myrcene (pungent, citrus-like), geranial (citrus-like), citronellal (citrus-like, sourish), and linalool (floral, fresh). In parallel, unpeeled ginger contained higher total polyphenol (84.49 mg/100 g) and total sugar content (33.4 g/kg) in comparison with peeled ginger (76.53 mg/100 g and 28.6 g/kg).
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Affiliation(s)
- Jiaqi Liang
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany.
| | - Felix Stöppelmann
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany.
| | - Julia Schoenbach
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany.
| | - Marina Rigling
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany.
| | - Ann-Kathrin Nedele
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany
| | - Youfeng Zhang
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany.
| | - Lea Hannemann
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany.
| | - Nathalie Hua
- Department of Food Science, University of Guelph, 50 Stone Rd E, Guelph, ON N1G 2W1, Canada.
| | - Julia Heimbach
- Institute of Food Science and Biotechnology, Department of Process Engineering and Food Powders, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany.
| | - Reinhard Kohlus
- Institute of Food Science and Biotechnology, Department of Process Engineering and Food Powders, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany.
| | - Yanyan Zhang
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany.
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Wu Y, Li X, Zhang W, Wang L, Li B, Wang S. Aroma profiling of Shine Muscat grape provides detailed insights into the regulatory effect of gibberellic acid and N-(2-chloro-4-pyridinyl)-N-phenylurea applications on aroma quality. Food Res Int 2023; 170:112950. [PMID: 37316003 DOI: 10.1016/j.foodres.2023.112950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 05/02/2023] [Accepted: 05/03/2023] [Indexed: 06/16/2023]
Abstract
As plant growth regulators, gibberellic acid (GA3) and CPPU [forchlorfenuron, N-(2-chloro-4-pyridinyl)-N-phenylurea] are widely used in the production of table grapes. However, how these compounds regulate the aroma quality remains unclear. By measuring free and bound aroma compounds in Shine Muscat grapes from eight groups during whole growth period, GA3 and CPPU were both found to significantly promote the synthesis of acyclic monoterpenes and (E)-2-hexenal, and double applications were found to further increase the aroma compound contents. On the other hand, GA3 and CPPU obviously promoted the expansion of berries, and the effect of promoting the synthesis of aroma compounds was largely diminished. In conclusion, free compound concentrations in berry were almost unaffected by GA3 and CPPU. From the perspective of aroma compounds, a highly concerted interplay was observed for terpenes, and bound compounds exhibited higher correlations than those of free compounds. In addition, 17 compounds could be used as markers that indicated the developmental timing of berries.
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Affiliation(s)
- Yusen Wu
- Shandong Academy of Grape, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Xiujie Li
- Shandong Academy of Grape, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Wenwen Zhang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China
| | - Lei Wang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China
| | - Bo Li
- Shandong Academy of Grape, Shandong Academy of Agricultural Sciences, Jinan 250100, China.
| | - Shiping Wang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China.
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Araújo Couto HGSD, Blank AF, Oliveira E Silva AMD, Nogueira PCDL, Arrigoni-Blank MDF, Nizio DADC, Pinto JADO. Essential oils of basil chemotypes: Major compounds, binary mixtures, and antioxidant activity. Food Chem 2019; 293:446-454. [PMID: 31151633 DOI: 10.1016/j.foodchem.2019.04.078] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 04/15/2019] [Accepted: 04/22/2019] [Indexed: 01/07/2023]
Abstract
The antioxidant potential of the essential oils (EO) of 24 basil genotypes was assessed by 4 distinct in vitro evaluation methods. Different combinations of the major compounds found in the EO were also tested to identify those combinations responsible for the antioxidant activity of the volatile oils and verify the occurrence of synergism or antagonism between them. Results indicate that 9 EO exhibited promising antioxidant potential, with at least 52.68% of inhibition of the linoleic acid peroxidation at 10 µL/mL and 76.34% of inhibition of the DPPH radical at 1 µL/mL. The major compound eugenol had the highest antioxidant activity. The antioxidant activity of these EO cannot be explained solely by the presence of the major compounds. Despite the influence of eugenol, the antioxidant activity is also related to the synergism between other minor compounds found in the EO. This fact confers a potent antioxidant activity to some basil EO.
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Affiliation(s)
- Hyrla Grazielle Silva de Araújo Couto
- Laboratory of Plant Genetic Resources and Essential Oils, Department of Agronomic Engineering, Federal University of Sergipe, Avenida Marechal Rondon s/n, Rosa Elze, CEP 49100-000 São Cristóvão, State of Sergipe, Brazil.
| | - Arie Fitzgerald Blank
- Laboratory of Plant Genetic Resources and Essential Oils, Department of Agronomic Engineering, Federal University of Sergipe, Avenida Marechal Rondon s/n, Rosa Elze, CEP 49100-000 São Cristóvão, State of Sergipe, Brazil
| | - Ana Mara de Oliveira E Silva
- Laboratory of Bromatology, Department of Nutrition, Federal University of Sergipe, Avenida Marechal Rondon s/n, Rosa Elze, CEP 49100-000 São Cristóvão, State of Sergipe, Brazil
| | - Paulo Cesar de Lima Nogueira
- Research Laboratory in Organic Chemistry, Department of Chemistry, Federal University of Sergipe, Avenida Marechal Rondon s/n, Rosa Elze, CEP 49100-000 São Cristóvão, State of Sergipe, Brazil
| | - Maria de Fátima Arrigoni-Blank
- Laboratory of Plant Genetic Resources and Essential Oils, Department of Agronomic Engineering, Federal University of Sergipe, Avenida Marechal Rondon s/n, Rosa Elze, CEP 49100-000 São Cristóvão, State of Sergipe, Brazil
| | - Daniela Aparecida de Castro Nizio
- Laboratory of Plant Genetic Resources and Essential Oils, Department of Agronomic Engineering, Federal University of Sergipe, Avenida Marechal Rondon s/n, Rosa Elze, CEP 49100-000 São Cristóvão, State of Sergipe, Brazil
| | - Jessika Andreza de Oliveira Pinto
- Laboratory of Plant Genetic Resources and Essential Oils, Department of Agronomic Engineering, Federal University of Sergipe, Avenida Marechal Rondon s/n, Rosa Elze, CEP 49100-000 São Cristóvão, State of Sergipe, Brazil
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