Bioactive and Marker Compounds from Two Edible Dark-Colored Myrciaria Fruits and the Synthesis of Jaboticabin for COPD Treatment

Planta Medica ◽  
2013 ◽  
Vol 79 (10) ◽  
Author(s):  
SB Wu ◽  
J Wu ◽  
Z Yin ◽  
J Zhang ◽  
C Long ◽  
...  
Keyword(s):  
Marker Compounds

scholarly journals Sublimation for Enrichment and Identification of Marker Compounds in Fruits

2021 ◽  
Author(s):  
Manuel Gronbach ◽  
Laura Kraußer ◽  
Timo Broese ◽  
Christina Oppermann ◽  
Udo Kragl
Keyword(s):  
Sea Buckthorn ◽  
Food Chemistry ◽  
Food Fraud ◽  
The Past ◽  
Marker Substances ◽  
Plant Powders ◽  
Plant Constituents ◽  
Marker Compounds ◽  
Fruit Powder ◽  
Berry Extracts

AbstractIn this article, we describe the benefits of sublimation for natural product and food chemistry. The direct sublimation of substances from dried plant powders has not received much attention in research in the past, just like the sublimation of substances from dried plant extracts. We used sublimation to study dried sea buckthorn berry powders and dried sea buckthorn berry extracts. The results of the powder sublimations were compared to that of dried chokeberry, wolfberry, and European cornel powder. 52 marker substances of which 27 are specific for sea buckthorn were found in the sea buckthorn powder sublimates using LC/MS. The majority of them are not described in the literature and were obtained by direct sublimation. Accordingly, sublimation can help to identify new plant constituents. Our identification method was validated by the analysis of four commercially available fruit powders. The sea buckthorn powder showed an almost 80% correlation with the determined marker substances, whereas the other fruit powders did not achieve more than 38% correlation. The sublimates of sea buckthorn extracts show additional marker substances compared to the fruit powder sublimate, and we think that both techniques can be used to fight food fraud.

scholarly journals Chemical Fingerprinting of Cryptic Species and Genetic Lineages of Aneura pinguis (L.) Dumort. (Marchantiophyta, Metzgeriidae)

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 1180
Author(s):  
Rafał Wawrzyniak ◽  
Wiesław Wasiak ◽  
Beata Jasiewicz ◽  
Alina Bączkiewicz ◽  
Katarzyna Buczkowska
Keyword(s):  
Cluster Analysis ◽  
Cryptic Species ◽  
Plant Material ◽  
Chemical Constituents ◽  
Principal Component ◽  
Molecular Data ◽  
Rapid Identification ◽  
Multivariate Statistical ◽  
Genetic Lineages ◽  
Marker Compounds

Aneura pinguis (L.) Dumort. is a representative of the simple thalloid liverworts, one of the three main types of liverwort gametophytes. According to classical taxonomy, A. pinguis represents one morphologically variable species; however, genetic data reveal that this species is a complex consisting of 10 cryptic species (named by letters from A to J), of which four are further subdivided into two or three evolutionary lineages. The objective of this work was to develop an efficient method for the characterisation of plant material using marker compounds. The volatile chemical constituents of cryptic species within the liverwort A. pinguis were analysed by GC-MS. The compounds were isolated from plant material using the HS-SPME technique. Of the 66 compounds examined, 40 were identified. Of these 40 compounds, nine were selected for use as marker compounds of individual cryptic species of A. pinguis. A guide was then developed that clarified how these markers could be used for the rapid identification of the genetic lineages of A. pinguis. Multivariate statistical analyses (principal component and cluster analysis) revealed that the chemical compounds in A. pinguis made it possible to distinguish individual cryptic species (including genetic lineages), with the exception of cryptic species G and H. The classification of samples based on the volatile compounds by cluster analysis reflected phylogenetic relationships between cryptic species and genetic lineages of A. pinguis revealed based on molecular data.

scholarly journals Quantitative Analysis of the Marker Compounds in Salvia miltiorrihiza Root and Its Phytomedicinal Preparations

2005 ◽  
Vol 53 (5) ◽  
pp. 508-514 ◽  
Author(s):  
Dan Yuan ◽  
Ying-ni Pan ◽  
Wen-wei Fu ◽  
Toshiaki Makino ◽  
Yoshihiro Kano
Keyword(s):  
Quantitative Analysis ◽  
Marker Compounds

scholarly journals Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes

Beverages ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 44
Author(s):  
Margherita Modesti ◽  
Colleen Szeto ◽  
Renata Ristic ◽  
WenWen Jiang ◽  
Julie Culbert ◽  
...  
Keyword(s):  
Sensory Attributes ◽  
Sensory Properties ◽  
Ozone Treatment ◽  
Cabernet Sauvignon ◽  
Negative Effects ◽  
Volatile Phenols ◽  
Post Harvest ◽  
Perceived Intensity ◽  
Wine Composition ◽  
Marker Compounds

Strategies that mitigate the negative effects of vineyard exposure to smoke on wine composition and sensory properties are needed to address the recurring incidence of bushfires in or near wine regions. Recent research demonstrated the potential for post-harvest ozonation of moderately smoke-exposed grapes to reduce both the concentration of smoke taint marker compounds (i.e., volatile phenols and their glycosides) and the perceived intensity of smoke taint in wine, depending on the dose and duration of ozone treatment. The current study further evaluated the efficacy of ozonation as a method for the amelioration of smoke taint in wine by comparing the chemical and sensory consequences of post-harvest ozonation (at 1 ppm for 24 h) of Cabernet Sauvignon grapes following grapevine exposure to dense smoke, i.e., ozone treatment of more heavily tainted grapes. Ozonation again yielded significant reductions in the concentration of free and glycosylated volatile phenols—up to 25% and 30%, respectively. However, although the intensities of smoke-related sensory attributes were generally lower in wines made with smoke-exposed grapes that were ozonated (compared to wines made with smoke-exposed grapes that were not ozonated), the results were not statistically significant. This suggests that the efficacy of ozone treatment depends on the extent to which grapes have been tainted by smoke.

Variation in Content of Marker Compounds and Quality of Processed White Ginseng of Different Cultivation Ages from Different Regions

2018 ◽  
Vol 26 (5) ◽  
pp. 408-416
Author(s):  
Ki Yeul Nam ◽  
Gwang Bo Hwang ◽  
Dae Young Lee ◽  
Jin Soo Han ◽  
Hyung Jun Noh ◽  
...  
Keyword(s):  
White Ginseng ◽  
Marker Compounds

IDENTIFICATION OF ODOR COMPONENTS OF AGARWOOD

2015 ◽  
Vol 77 (2) ◽  
Author(s):  
Nor Azah Mohamad Ali ◽  
Nurlaila Ismail ◽  
Mailina Jamil ◽  
Azrina Aziz ◽  
Sahrim Lias ◽  
...  
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Chemical Compounds ◽  
Sensor Technology ◽  
Gas Chromatography Mass Spectrometry ◽  
Z Score ◽  
Spme Fiber ◽  
Odor Compounds ◽  
Marker Compounds ◽  
Significant Chemical

This article presents the use of Z-score in assessing the significant chemical compounds extracted by head space solid phase microextraction (HS-SPME) and gas chromatography – mass spectrometry (GC-MS) analysis of an agarwood oil obtained from Melaka, Malaysia. Two types of SPME fiber; polydimethylsiloxane (PDMS) and divinylbenzene-carboxen-polydimethylsiloxane (DVB-CAR-PDMS) were used. During the extraction analysis, the results showed that at least 27 and 29 compounds were identified using PDMS and DVB-CAR-PDMS fiber, respectively. DVB-CAR-PDMS fiber was found to be more efficient in terms of selectivity of compounds extraction. The application of Z-score showed that eight and eleven marker compounds were determined in PDMS and DVB-CAR-PDMS fibers, respectively. 4-Phenyl-2-butanone, a-guaiene, β-agarofuran, a-bulnesene, a-agarofuran and 10-epi-g-eudesmol were some of the compounds selected and were often reported significantly in agarwood oils as key odor compounds. The information gathered will be used for compound selection towards grading of agarwood oils by sensor technology.

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