scholarly journals Identification of sugars and phenolic compounds in honey powders with the use of GC–MS, FTIR spectroscopy, and X-ray diffraction

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Katarzyna Kozłowicz ◽  
Renata Różyło ◽  
Bożena Gładyszewska ◽  
Arkadiusz Matwijczuk ◽  
Grzegorz Gładyszewski ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Ftir Spectroscopy ◽  
Mass Spectrometry Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Coumaric Acid ◽  
X Ray Diffraction ◽  
Phenyllactic Acid ◽  
X Ray ◽  
Spectrometry Analysis

Abstract This work aimed at the chemical and structural characterization of powders obtained from chestnut flower honey (HFCh) and honey with Inca berry (HBlu). Honey powders were obtained by spray drying technique at low temperature (80/50 °C) with dehumidified air. Maltodextrin (DE 15) was used as a covering agent. The isolation and evaluation of phenolic compounds and sugars were done by gas chromatography–mass spectrometry analysis. Scanning electron microscopy, Fourier-transform infrared (FTIR) spectroscopy, and X-ray diffraction were performed to determine the morphology of the studied honey powders. The obtained results showed that the content of simple sugars amounted to 72.4 and 90.2 g × 100 g−1 in HFCh and HBlu, respectively. Glucose was found to be the dominant sugar with a concentration of 41.3 and 51.6 g × 100 g−1 in HFCh and HBlu, respectively. 3-Phenyllactic acid and ferulic acid were most frequently found in HFCh powder, whereas m-coumaric acid, benzoic acid, and cinnamic acid were the most common in HBlu powder. The largest changes in the FTIR spectra occurred in the following range of wavenumbers: 3335, 1640, and below 930 cm−1. The X-ray diffraction profiles revealed wide peaks, suggesting that both honey powders are amorphous and are characterized by a short-range order only.

scholarly journals Influence of Oak Chips and Oak Barrel Ageing on Volatile Profile in Chardonnay Wine of Romania

2021 ◽  
Vol 11 (8) ◽  
pp. 3691
Author(s):  
Diana Ionela Stegăruș ◽  
Anamaria Călugăr ◽  
Corneliu Tanase ◽  
Adriana Muscă ◽  
Oana Romina Botoran ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Volatile Compounds ◽  
Point Of View ◽  
Mass Spectrometry Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Profile ◽  
Spectrometry Analysis ◽  
Oak Chips ◽  
Liquid Liquid Extraction ◽  
Oak Barrels

The influence of the addition of oak chips and barrel ageing on basic wine parameters and volatile compounds of Chardonnay wines has been studied. Chardonnay wines were obtained by the traditional wine-making process. Oak chips (4 g/L—non-toasted and light toasted) were added at the final stage of the winemaking process for ageing 1, 2 and 3 months, respectively. Also, the control wine was aged in non-toasted barrels for the same period of time. Following Liquid-liquid extraction-gas chromatography-mass spectrometry analysis, alcohols, esters, fatty acids, lactones, and phenolic compounds were identified and quantified. The light toasted wine was clearly separated by phenolic compounds (vanillin, p-vinyl guaiacol and acetovanillone). The floral aroma supplied by 2-phenylethanol was slowly increased by ageing with odor activity values (OAV) higher in aged samples than control wine (1.07). The vanilla scent could be easily perceived in all aged samples, mainly for light toasted chip-treated samples with OAV values between 2.30 and 2.37. After 3 months, the volatile compounds of wine from non-toasted medium (chips and barrels) were almost similar from the volatile profile point of view. This could have economic and vinification management implications since oak barrels are expensive and the wine oak barrel aging is a long process. All wines studied in this research can provide a viable alternative to young varietal wines.

Identification and functional characterization of a sesquiterpene synthase gene from Eleutherococcus trifoliatus

Holzforschung ◽  
2012 ◽  
Vol 66 (2) ◽  
Author(s):  
Chi-Hsiang Wen ◽  
Yen-Hsueh Tseng ◽  
Fang-Hua Chu
Keyword(s):  
Functional Characterization ◽  
Mass Spectrometry Analysis ◽  
Terpene Synthase ◽  
Gas Chromatography Mass Spectrometry ◽  
Sesquiterpene Synthase ◽  
Reading Frame ◽  
Spectrometry Analysis ◽  
Authentic Standard ◽  
The Common

Abstract In the present study, one sesquiterpene synthase gene in Eleutherococcus trifoliatus was identified and characterized. Full-length cDNA was obtained from stems. It contained an open reading frame of 1671 bp (EtCop) with a predicted molecular mass of 64.5 kDa. The amino acid sequence of EtCop contained the common terpene synthase family motifs RR(x)8W, RxR and DDxxD. The recombinant protein from Escherichia coli was incubated with farnesyl diphosphate in order to identify the function of EtCop. The product of EtCop could be identified as an α-copaene by means of gas chromatography-mass spectrometry analysis and comparison with an authentic standard.

scholarly journals Interaction mechanism of collagen peptides with four phenolic compounds in the ethanol-water solution

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Xian Liu ◽  
Xia Li ◽  
Zhangjun Huang ◽  
Xuepin Liao ◽  
Bi Shi
Keyword(s):  
Phenolic Compounds ◽  
Solid Phase ◽  
Water Solution ◽  
Interaction Mechanism ◽  
Mass Spectrometry Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Titration Calorimetry ◽  
Spectrometry Analysis ◽  
Collagen Peptides ◽  
Nuclear Magnetic Spectroscopy

AbstractThis study demonstrated the interaction mechanism of collagen peptides (CPs) with 4-ethylphenol (4-EP), phenol, guaiacol, and 4-ethylguaiacol (4-EG) in the ethanol-water solution. The ultraviolet visible spectroscopy, zeta potential tests and hydrogen nuclear magnetic spectroscopy manifested that CPs interacted with the phenolic compounds. Meanwhile, Isothermal titration calorimetry determination indicated that the CPs was hydrogen bonded with 4-EP in 52 %(v/v) ethanol-water solution, while the hydrophobic forces played a major role in the interaction of CPs with guaiacol and 4-EG, respectively. Moreover, hydrogen and hydrophobic bonds were involved in the interaction between CPs and phenol. Finally, Head Space-solid Phase Microextraction Gas Chromatography Mass Spectrometry analysis indicated that the content of phenolic compounds in model solution efficiently decreased with the presence of CPs. In the real liquor, it was found that the content of volatile compounds (including phenolic compounds) was obviously decreased after CPs added.

scholarly journals Chemical and Morphological Characterization of Crinis Carbonisatus

2020 ◽  
Author(s):  
Tika Ram Bhandari ◽  
Bidit Lamsal ◽  
Prasamsha Panta ◽  
Nilam Shrestha Pradhan ◽  
Marco Liebscher ◽  
...  
Keyword(s):  
Ftir Spectroscopy ◽  
Human Hair ◽  
Blood Clotting ◽  
Interlayer Spacing ◽  
Morphological Characterization ◽  
X Ray Diffraction ◽  
Xrd Pattern ◽  
X Ray ◽  
Distinct Morphology

Abstract BackgroundCrinis Carbonisatus, prepared by pyrolysis of human hair, is traditional Chinese medicine used for increasing blood clotting and wound healing. Its use is explored in literature but no detailed structural study is reported.ObjectiveThis work is aimed at studying the chemical and morphological variation of Crinis Carbonisatus under given heating condition.Materials and methodsCrinis Carbonisatus was obtained after pyrolysis of human hair at 300 °C in sealed ceramic pot. The obtained samples were characterized in terms of its physicochemical properties by scanning electron microscopy (SEM), Fourier Transform Infrared (FTIR) spectroscopy and X-ray Diffraction (XRD). ResultsDistinct morphology with nano-particulate structure was observed on SEM micrographs. FTIR spectroscopy of the samples revealed the presence of functional groups like –OH, -COO-­, -NH as well as methyl (-CH3) and methylene (-CH2­-) groups. Graphite interlayer spacing peak appeared in XRD pattern only after 24 h of pyrolysis.ConclusionPyrolysis converts the micron sized particles into the nanometric entities. Amorphous behavior of the materials decreases with the increase in pyrolysis time.

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