Effect of New Zealand Blackcurrant Powder on Skin Emission of Volatile Organic Compounds in Middle Aged and Older Adults (P06-092-19)

Abstract Objectives Volatile organic compounds (i.e., VOCs) emanating from the human skin are used to detect disease biomarkers and causes of body odour. Seven-day intake of New Zealand blackcurrant (NZBC) powder reduced skin emission of 2-nonenal, a lipid peroxidation compound responsible for body odour in older adults. Anthocyanin-induced bioavailability of plasma metabolites by intake of NZBC may affect the production of VOCs. In the present study, we examined the effect of 7-day NZBC powder intake on the skin emission of 76 VOCs. Methods Fourteen Caucasian adults (9 males, age: 55 ± 5 yr) volunteered. Participants consumed NZBC powder for 7 days (Sujon Berries, NZ, 6 g·day-1 with 138.6 mg anthocyanin, 49 mg Vit C, 5.2 g of carbohydrates and total phenolic content of 271.6 mg per serving). Two hours after the last intake, a passive flux sampler with trapping media (MonoTrap®, DCC18, GL Science, Japan) was applied to the skin in the base of the neck for one hour, and gas chromatography-mass spectrometry was used for media analysis (Kimura et al., 2016). Participants did not use hot water or soap for 48 hrs on the skin sampling location. Dietary anthocyanin intake was quantified using a food frequency questionnaire. Data were analysed with paired, two-tailed t-test and effect size (Cohen's d) was calculated. Results Decreases in skin emission were observed for acetic acid (−57%, P = 0.006, d = −1.26), 2-hexanone (−47%, P = 0.031, d = −0.86), 6-methyl-5-hepten-2-one (−93%, P = 0.005, d = −1.23), benzaldehyde (−86%, P = 0.004, d = −0.96), allyl methyl sulfide (−35%, P = 0.015, d = −0.98) and increases for γ-octanolactone (+65%, P = 0.023, d = 0.98) and γ-decanolactone (+47%, P = 0.015, d = 1.11). For these VOCs, there was no significant correlation between daily anthocyanin intake and baseline values. A trend for a decrease was observed for isovaleraldehyde, hexanal and 2-pentanone and an increase for heptanoic acid and γ-nonanolactone, all 0.05 < P < 0.1. Conclusions Anthocyanin-containing NZBC powder can change the emanation of some volatile organic compounds in human skin. Analysis of volatile organic compounds in human skin following nutritional interventions can address the impact of dietary components to affect human body odour and health. Funding Sources Sujon Berries (Nelson, NZ) provided supplements. Support for conference attendance was obtained from Blackcurrant New Zealand Inc. (NZ).

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Intake of New Zealand Blackcurrant Powder Affects Skin-Borne Volatile Organic Compounds in Middle-Aged and Older Adults

Journal of Dietary Supplements ◽

10.1080/19390211.2021.1908479 ◽

2021 ◽

pp. 1-17

Author(s):

M. E. T. Willems ◽

M. Todaka ◽

M. Banic ◽

M. D. Cook ◽

Y. Sekine

Keyword(s):

Older Adults ◽

New Zealand ◽

Volatile Organic Compounds ◽

Organic Compounds ◽

Middle Aged ◽

New Zealand Blackcurrant ◽

Volatile Organic

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Effect of Drought and Salinity on Volatile Organic Compounds and Other Secondary Metabolites of Citrus aurantium Leaves

Natural Product Communications ◽

10.1177/1934578x1701200213 ◽

2017 ◽

Vol 12 (2) ◽

pp. 1934578X1701200 ◽

Cited By ~ 1

Author(s):

Sarrou Eirini ◽

Chatzopoulou Paschalina ◽

Therios Ioannis ◽

Dimassi-Theriou Kortessa

Keyword(s):

Ascorbic Acid ◽

Volatile Organic Compounds ◽

Essential Oil ◽

Water Deficit ◽

Organic Compounds ◽

Experimental Period ◽

Geranyl Acetate ◽

Total Phenolic ◽

Citrus Aurantium ◽

Volatile Organic

Research was carried out in order to evaluate the effect of drought and salinity on Citrus aurantium L. plant physiological characteristics, total phenolic, flavonoid and ascorbic acid contents, and volatile organic compounds. C. aurantium plants were exposed to different levels of drought and salinity for an experimental period of 60 days. Moderate water deficit (MWD) and 100 mM NaCl increased significantly leaf total phenolic, flavonoid and ascorbic acid contents. Both drought and salinity promoted the accumulation of essential oil in leaves, while MWD and 100 mM NaCl resulted in the highest concentrations of essential oil. The main compounds of the essential oil were linalool, linalyl acetate, neryl acetate, geranyl acetate and α-terpineol. MWD and severe water deficit (SWD) reduced the concentration of hydrocarbon monoterpenes and promoted the accumulation of oxygenated compounds, while treatment with 50 and 100 Mm NaCl, promoted the accumulation of hydrocarbon monoterpenes and reduced oxygenated monoterpene concentrations in C. aurantium.

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Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum

Molecules ◽

10.3390/molecules25081818 ◽

2020 ◽

Vol 25 (8) ◽

pp. 1818 ◽

Cited By ~ 2

Author(s):

Giulia Chitarrini ◽

Luca Debiasi ◽

Mary Stuffer ◽

Eva Ueberegger ◽

Egon Zehetner ◽

...

Keyword(s):

Volatile Organic Compounds ◽

Organic Compounds ◽

Total Phenolic Content ◽

Phenolic Content ◽

Alcoholic Beverage ◽

Total Phenolic ◽

Black Currant ◽

Flavor Perception ◽

Volatile Organic ◽

The Difference

Mead is a not very diffused alcoholic beverage and is obtained by fermentation of honey and water. Despite its very long tradition, little information is available on the relation between the ingredient used during fermentation and the aromatic characteristics of the fermented beverage outcome. In order to provide further information, multi-floral blossom honey and a forest honeydew honey with and without the addition of black currant during fermentation were used to prepare four different honey wines to be compared for their volatile organic compound content. Fermentation was monitored, and the total phenolic content (Folin–Ciocalteu), volatile organic compounds (HS-SPME-GC-MS), together with a sensory evaluation on the overall quality (44 nontrained panelists) were measured for all products at the end of fermentation. A higher total phenolic content resulted in honeydew honey meads, as well as the correspondent honey wine prepared with black currant. A total of 46 volatile organic compounds for pre-fermentation samples and 62 for post-fermentation samples were identified belonging to higher alcohols, organic acids, esters, and terpenes. The sensory analysis showed that the difference in meads made from blossom honey and honeydew honey was perceptible by the panelists with a general greater appreciation for the traditional blossom honey mead. These results demonstrated the influences of different components in meads, in particular, the influence of honey quality. However, further studies are needed to establish the relationship between the chemical profile and mead flavor perception.

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Estimation of the contribution of human skin and ozone reaction to volatile organic compounds (VOC) concentration in aircraft cabins

Building and Environment ◽

10.1016/j.buildenv.2015.07.022 ◽

2015 ◽

Vol 94 ◽

pp. 12-20 ◽

Cited By ~ 12

Author(s):

Kai Gao ◽

Jiarong Xie ◽

Xudong Yang

Keyword(s):

Volatile Organic Compounds ◽

Organic Compounds ◽

Human Skin ◽

Aircraft Cabins ◽

Volatile Organic

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Volatile Organic Compounds Produced by Human Skin Cells

Biological Research ◽

10.4067/s0716-97602007000400009 ◽

2007 ◽

Vol 40 (3) ◽

Cited By ~ 24

Author(s):

CRISTIAN A ACEVEDO ◽

ELIZABETH Y SÁNCHEZ ◽

JUAN G REYES ◽

MANUEL E YOUNG

Keyword(s):

Volatile Organic Compounds ◽

Organic Compounds ◽

Human Skin ◽

Skin Cells ◽

Volatile Organic ◽

Human Skin Cells

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Chemical profile of Eugenia brasiliensis (Grumixama) pulp by PS/MS paper spray and SPME-GC / MS solid-phase microextraction

Research Society and Development ◽

10.33448/rsd-v9i7.4008 ◽

2020 ◽

Vol 9 (7) ◽

pp. e318974008

Author(s):

Ana Luiza Coeli Cruz Ramos ◽

Douglas Dellaretti Mendes ◽

Mauro Ramalho Silva ◽

Rodinei Augusti ◽

Julio Onesio Ferreira Melo ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Volatile Organic Compounds ◽

Organic Compounds ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Total Phenolic ◽

Total Phenolic Compounds ◽

Chemical Profile ◽

Volatile Organic

The Eugenia brasiliensis, known as grumixama, is a fruit native to the Brazilian biodiversity and has characteristic flavor and aroma, bioactive compounds with antioxidant properties and benefical health characteristic. Since the consumer market is focused on the demand for products with natural and functional appeal, this study aimed to characterize the grumixama pulp, evaluate the antioxidant potential and trace chemical and volatile organic compounds of this fruit profile. For this purpose, analyzes of titratable acidity, pH, moisture, proteins, ash, fibers, total sugars, and lipids were performed. The determination of total phenolic compounds used the Folin-Ciocalteu method, and the antioxidant activity used the radical ABTS test. The characterization of the chemical profile consisted of obtaining fingerprints using Paper spray PS/MS and the extraction of volatile organic compounds employing solid-phase microextraction (SPME) using PDMS/DVB fiber and subsequent separation and identification by CG-MS. The grumixama pulp stood out for its acidity and high fiber content (20.34g/100g of pulp), in addition to presenting average levels of total phenolic compounds (173.85 ± 3.21 mg 100 g of pulp) and antioxidant activity (844.86 ± 2.03 mM/100g of pulp). Regarding the chemical profile of the pulp, 45 compounds were listed by PS/MS, with emphasis on flavonoids, phenolic compounds, carotenoids, sugars, catechins and quercetin derivatives. Nineteen volatile organic compounds can be identified, all of them belonging to the terpene class, 94.7% sesquiterpenes, and 5.3% monoterpenes, compounds that are responsible for several sensory characteristics of the fruits. The results showed that the association between the antioxidant activity promoted by the bioactive and the VOCs of the grumixama pulp make this fruit promising for acceptance in the market and can be added to various product elaborations, increasing its nutritional and functional value.

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