scholarly journals Effects of Nanoencapsulated Carotenoid of Spirulina platensis on the Sensory Profiles of Dark and Milk Chocolate

2020 ◽  
Vol 147 ◽  
pp. 03022 ◽  
Author(s):  
Asep Bayu Hamdan ◽  
Ciacia Riaty ◽  
Wahdan Fitriya ◽  
Nurfitri Ekantari
Keyword(s):  
Spirulina Platensis ◽  
Volatile Compound ◽  
Gum Arabic ◽  
Gas Chromatography Mass Spectrometry ◽  
Carotenoid Content ◽  
Milk Chocolate ◽  
Fishy Odor ◽  
Dry Biomass ◽  
Unpleasant Odor ◽  
Sensory Profiles

The addition of Spirulina platensis in chocolate bar was reported to be able to increase the carotenoid content. Unfortunately, the fortified dry biomass generated fishy odor. In recent years, we succeeded to extract carotenoid from S. platensis, which was then encapsulated using a mixture of gum arabic and WPC by nanoemulsion technique. It helped reduce the fishy odor and concentrate carotenoid content in the nanocapsules. This study aimed to determine the effect of S. platensis’s carotenoid nanocapsules on the flavor profiles of dark and milk chocolate. The S. platensis’s carotenoid nanocapsules were added at a dose of 0.37% (w/w). Flavor profiles were detected using Gas Chromatography-Mass Spectrometry. A total of 79 aroma active were detected. The dark chocolate had a specific aroma of strong acidic chocolate, enriched with creamy and sweet. Meanwhile, the milk chocolate was dominated by creamy, cheesy, and sweet. The fortified chocolate had lower concentration of acids and aldehydes but had higher pyrazines and alcohols. Volatile compound that responsible for the fishy odor in Spirulina platensis was not detected in fortified chocolate. In conclusion, the fortification increased the intensity of sweet and chocolate flavor, decreased the bitter and sour flavor, and did not generate any unpleasant odor.

Kinetics and Isotherms of Mercury Biosorption by Dry Biomass of Arthrospira (Spirulina) platensis

2019 ◽  
Vol 43 (2) ◽  
pp. 240-247
Author(s):  
Carlo Solisio ◽  
Elena Spennati ◽  
Alessandro Alberto Casazza ◽  
Saleh Arni ◽  
Mauri Sérgio Alves Palma ◽  
...  
Keyword(s):  
Spirulina Platensis ◽  
Dry Biomass ◽  
Kinetics And Isotherms

scholarly journals Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 341 ◽  
Author(s):  
Durán-Guerrero ◽  
Schwarz ◽  
Fernández-Recamales ◽  
Barroso ◽  
Castro
Keyword(s):  
Volatile Compound ◽  
Stir Bar Sorptive Extraction ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Chromatography Method ◽  
Sorptive Extraction ◽  
Array Detection ◽  
Liquid Chromatography Method ◽  
Grape Varieties ◽  
Protected Designations Of Origin

Thirty one Jerez vinegar samples and 33 Huelva vinegar samples were analyzed for polyphenolic and volatile compound content in order to characterize them and attempt to differentiate them. Sixteen polyphenolic compounds were quantified by means of ultraperformance liquid chromatography method with diode array detection (UPLC–DAD), and 37 volatile compounds were studied by means of stir bar sorptive extraction–gas chromatography–mass spectrometry (SBSE–GC–MS). Spectrophotometric CIELab parameters were also measured for all the samples. The results obtained from the statistical multivariate treatment of the data evidenced a clear difference between vinegars from the two geographical indications with regard to their polyphenolic content, with Jerez vinegars exhibiting a greater phenolic content. Differentiation by the volatile compound content was, however, not so evident. Nevertheless, a considerable differentiation between the two groups of vinegars based on their volatile fraction was achieved. This may bring to light the grape varieties and geographical factors that have a clear influence on such differences.

scholarly journals Analysis of Volatile Compound at Different Age of Corn Crops Used as Bemisia tabaci Repellent

2019 ◽  
Vol 23 (1) ◽  
pp. 142
Author(s):  
Retno Wikan Tyasningsiwi ◽  
Witjaksono Witjaksono ◽  
Siwi Indarti
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Integrated Pest Management ◽  
Pest Management ◽  
Bemisia Tabaci ◽  
Volatile Compound ◽  
Gas Chromatography Mass Spectrometry ◽  
Patchouli Alcohol ◽  
Main Crop ◽  
Chromatography Mass Spectrometry

Bemisia tabaci is one of the red chili pests that plays a role as a Begomovirus vector. This vector can be controlled through Integrated Pest Management (IPM) practices. One of the potential practices is by utilizing corn as a barrier crop to prevent the vector from attacking the main crop. The aim of this research was to examine the repellence activity of the volatile compound obtained from various ages of corn crop against B. tabaci. The volatile compound was collected from the corns at 4 week after planting (WAP), 6 WAP, 8 WAP, 10 WAP, and 12 WAP. Volatile compound capture device was designed with two solvents, i.e. hexane and ethanol, then the volatile compound analyzed by Gas Chromatography Mass Spectrometry (GC-MS). B. tabaci repellency against volatile compound was examined using Y-tube olfactometer. Each treatment was employed with 5 replications. Data were analyzed using ANOVA with 95% and further analyzed by Least Significant Different (LSD). The parameter observed was the total of B. tabaci avoided the volatile compound tested until half of the control olfactometer arm. The results showed that all ages of the corn produced repellent compound and the most optimal were corn aged 12 WAP with repellency rate of 83.72%. GC-MS analysis identified the volatile compound were citronella, limonene, β-phellandrene, β-caryophyllene, 1.8 cineole, farnesol, caryophyllene, and patchouli alcohol.

scholarly journals Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (Laminaria japonica)

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2532
Author(s):  
Wenyang Zhu ◽  
Bo Jiang ◽  
Fang Zhong ◽  
Jingjing Chen ◽  
Tao Zhang
Keyword(s):  
Gas Chromatography ◽  
Ion Mobility ◽  
Low Cost ◽  
Laminaria Japonica ◽  
Consumer Acceptance ◽  
Gas Chromatography Mass Spectrometry ◽  
Carbonyl Groups ◽  
Fishy Odor ◽  
Volatile Organic ◽  
Odor Compounds

Kelp (Laminaria japonica) is an important marine resource with low cost and rich nutrition. However, its fishy odor has compromised consumer acceptance. In this study, the effects of fermentation with Lactobacillus plantarum FSB7, Pediococcus pentosaceus CICC 21862 and Saccharomyces cerevisiae SK1.008 on fishy notes in kelp was studied using gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS) and odor activity values (OAVs). Forty-four volatile organic compounds (VOCs) were identified in unfermented kelp, most of which were aldehydes, followed by alkanes, alcohols and ketones. Among them were 19 volatile compounds with OAV greater than one. Substances containing α,β-unsaturated carbonyl structure (1-Octen-3-one, (E,Z)-2,6-nonadienal, (E,E)-2,4-decadienal, etc.) are the main contributors to kelp fishy odor. The number of VOCs in kelp samples fermented by L. plantarum, P. pentosaceus and S. cerevisiae were decreased to 22, 24 and 34, respectively. GC-IMS shows that the fingerprint of the S. cerevisiae fermented sample had the most obvious changes. The disappearance of 1-octen-3-one and a 91% decrease in unsaturated aldehydes indicate that S. cerevisiae was the most effective, while L. plantarum and P. pentosaceus only reached 43–55%. The decrease in kelp fishy notes was related to the decrease in α,β-unsaturated carbonyl groups. The experimental results show that odor reduction with fermentation is feasible.

scholarly journals Aroma Profile and Antioxidant Activity of Essential Oil from Alpinia zerumbet

2017 ◽  
Vol 12 (8) ◽  
pp. 1934578X1701200 ◽  
Author(s):  
Eisuke Kuraya ◽  
Rui Yamashiro ◽  
Akiko Touyama ◽  
Shina Nakada ◽  
Kenta Watanabe ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Volatile Compound ◽  
Antioxidant Activities ◽  
Principal Component ◽  
Inverse Correlation ◽  
Gas Chromatography Mass Spectrometry ◽  
Individual Plant ◽  
Future Production

The essential oil of A. zerumbet, obtained from the leaves through steam distillation, has a distinct aroma and shows antioxidant activity. In this study, we evaluated the yields, antioxidant activity, and volatile compound composition of essential oils extracted from the leaves of A. zerumbet to better understand how these characteristics may vary among individual plants, and how they may differ with location of growth and season in which leaves are harvested. Gas chromatography–mass spectrometry (GC/MS) and principal component analysis (PCA) revealed that chemical composition in each individual plant was not affected by harvest season or growth area. Furthermore, GC/MS and antioxidant activity assays revealed that although the antioxidant activity and yield of these essential oils differed significantly between individual plants and collecting seasons, there was a strong inverse correlation between the yields of essential oils and their antioxidant activity. The yield, the major volatile compound compositions, the enantiomeric ratio of the few monoterpenes, and the antioxidant activities of A. zerumbet essential oil varied significantly among individual plants, and probably reflected the genetic variability within the species. This suggests the plausibility of selecting lineages of A. zerumbet to optimize future production of valuable essential oils.

scholarly journals Carotenoids, Fatty Acids, and Volatile Compounds in Apricot Cultivars from Romania—A Chemometric Approach

Antioxidants ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 562
Author(s):  
Adela Pintea ◽  
Francisc Vasile Dulf ◽  
Andrea Bunea ◽  
Sonia Ancuța Socaci ◽  
Elena Andreea Pop ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
High Performance ◽  
Atmospheric Pressure Chemical Ionization ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Carotenoid Content ◽  
Array Detector ◽  
Fatty Acids Profile ◽  
Pressure Chemical Ionization

Lipophilic constituents are important for the color and aroma of apricots, but also for their health benefits. In the present study, carotenoids, fatty acids, and volatiles were analyzed in 11 apricot cultivars, from which nine were obtained in Romania. High performance liquid chromatography coupled to a diode array detector with atmospheric pressure chemical ionization and mass spectrometry (HPLC-DAD-APCI-MS methodology applied on unsaponified carotenoid extracts allowed the identification and quantification of 19 compounds. The predominant carotenoids in all cultivars were all-trans-β-carotene and its cis isomers. Lutein was present exclusively in non-esterified form, while β-cryptoxanthin was predominantly esterified, mainly with oleic, palmitic, lauric, and stearic acid. Moreover, β-cryptoxanthin linoleate, linolenate, and stearate were detected for the first time in Harogem cultivar. Variation in carotenoid content and composition was observed, with the highest carotenoid content being recorded in Tudor, Harogem, and Mamaia cultivars. The predominant fatty acids determined by gas chromatography–mass spectrometry (GC-MS) were linoleic (up to 47%), palmitic (up to 32.7%), and linolenic (up to 17.16%), with small variations among cultivars. In-tube extraction technique (ITEX)/GC-MS was applied for profiling the volatiles in apricot fruits and 120 compounds were identified, with terpenoids and esters as the most abundant classes. Principal component analysis (PCA) revealed that the carotenoids and the fatty acids profile can be used for variety authentication and discrimination in apricots.

Analysis of Volatile Compound from Commercial Swiftlet Aroma Using Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (SPME-GC-MS)

2021 ◽  
Vol 1025 ◽  
pp. 122-127
Author(s):  
Nik Fatin Nabilah binti Muhammad Nordin ◽  
Che Mohd Aizal bin Che Mohd ◽  
Saiful Nizam bin Tajuddin
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Volatile Compound ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Natural Substances ◽  
Chromatography Mass Spectrometry ◽  
Different Types

This study was designed to investigate the compounds in the different types of commercial aroma used to attract swiftlets in the birdhouse. Analysis of the volatile compounds is done on two types of commercial aroma, which is categorized as floor aroma (F1, F2, F3) and top aroma (T1, T2, T3) using SPME-GC-MS. As a result, F1, F2 and F3 shows the presence of major constituents like 2-heptanone (13.53%, 3.22% and 0.37% respectively) and 2-nonanone (0.83%, 2.02%, and 0.82% respectively) using DB-1ms while 2-heptanone (5.87%, 0.78% and 0.45% respectively) and methoxy-phenyl-oxime (11.50%, 11.84% and 0.20% respectively) using DB-wax. Major constituents detected using DB-1ms for T1, T2 and T3 are 1-(2-methoxy-1-methylethoxy)-2-propanol (36.49%, 16.23% and 3.06% respectively). Meanwhile, no similar compounds detected by DB-wax for sample T1, T2 and T3. The overall findings concluded that most of the formulation used in the commercial aroma contained strong odor-producing chemicals to attract swiftlets. More studies should be done on investigating the effects of the commercial aroma towards swiftlet also on aroma made from natural substances instead of chemically produced commercial aroma.

scholarly journals Outdoor and Indoor Cultivation of Spirulina platensis in the Extreme South of Brazil

2008 ◽  
Vol 63 (1-2) ◽  
pp. 85-90 ◽  
Author(s):  
Michele R. Andrade ◽  
Jorge A. V. Costa
Keyword(s):  
Growth Rate ◽  
Spirulina Platensis ◽  
Doubling Time ◽  
Specific Growth ◽  
Biomass Concentration ◽  
Maximum Specific Growth Rate ◽  
Day Length ◽  
Controlled Conditions ◽  
Dry Biomass ◽  
South Of Brazil

Water supplemented with 10% or 20% (v/v) of Zarrouk medium was used to cultivate Spirulina platensis in closed and open bioreactors under controlled conditions (30 °C, 32.5 μmol m−2 s−1, 12 h light/dark photoperiod) and in a greenhouse (9.4 to 46 °C, up to 2800 μmol m−2 s−1, variable day length photoperiod) using different initial biomass concentrations (X0) in the extreme south of Brazil (32.05° S, 52.11° W). Under controlled conditions the maximum specific growth rate (μmax) was 0.102 d−1, the biomass doubling time (td) was 6.8 d, the maximum dry biomass concentration (Xmax) was 1.94 g LD1 and the maximum productivity (Pmax) was 0.059 g L−1 d−1, while the corresponding values in the greenhouse experiments were μmax = 0.322 d−1, td = 2.2 d, Xmax = 1.73 g L−1 and Pmax = 0.112 g L−1 d−1. Under controlled conditions the highest values for these parameters occurred when X0 = 0.15 g L−1, while in the greenhouse X0 = 0.4 g L−1 produced the highest values. These results show that the cultivation of S. platensis in greenhouses in the extreme south of Brazil is technically viable and that the S. platensis inoculum and the concentration of Zarrouk medium can be combined in such a way as to obtain growth and productivity parameters comparable, or superior, to those occurring in bioreactors under controlled conditions of temperature, illuminance and photoperiod.

scholarly journals Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1282
Author(s):  
José Pérez-Navarro ◽  
Pedro Izquierdo-Cañas ◽  
Adela Mena-Morales ◽  
Juan Chacón-Vozmediano ◽  
Jesús Martínez-Gascueña ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Vitis Vinifera ◽  
High Performance ◽  
Gas Chromatography Mass Spectrometry ◽  
Vitis Vinifera L ◽  
Wine Aroma ◽  
Market Growth ◽  
Sensory Analyses ◽  
Broad Cross Section ◽  
Sensory Profiles

The ability to obtain different wines with a singular organoleptic profile is one of the main factors for the wine industry’s growth, in order to appeal to a broad cross section of consumers. Due to this, white wines made from the novel grape genotypes Albillo Dorado and Montonera del Casar (Vitis vinifera L.) were studied and compared to the well-known Airén at two consecutive years. Wines were evaluated by physicochemical, spectrophotometric, high-performance liquid chromatography–diode array detection–mass spectrometry, gas chromatography–mass spectrometry and sensory analyses. The chromatic characteristics of the new wines were defined by more color purity than Airén, with greenish highlights. In general, the phenolic profile of the Albillo Dorado wines showed a higher flavonol and hydroxycinnamic acid derivative content. Several volatile compounds were determined, and their odor activity values were calculated to determine their impact on wine aroma. A fruity series dominated the wine aromatic composition, but spicier and greener notes characterized the aroma profile of Airén wines. Albillo Dorado and Montonera del Casar were sensory evaluated as wines with a less fresh taste compared to Airén. Unique chemical and sensory profiles were determined for wines made from these novel grape genotypes, providing alternative monovarietal wines to encourage the wine market growth and extend the offer to consumers.

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