scholarly journals Comparative Profiling of Volatile Compounds in Popular South Indian Traditional and Modern Rice Varieties by Gas Chromatography–Mass Spectrometry Analysis

2020 ◽  
Vol 7 ◽  
Author(s):  
Kaliyaperumal Ashokkumar ◽  
Mahalingam Govindaraj ◽  
Sampathrajan Vellaikumar ◽  
V. G. Shobhana ◽  
Adhimoolam Karthikeyan ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Gas Chromatography ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Volatile Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Rice Varieties ◽  
Modern Varieties

Rice (Oryza sativa L.) is one of the major cereal crops cultivated across the world, particularly in Southeast Asia with 95% of global production. The present study was aimed to evaluate the total phenolic content (TPC) and to profile all the volatile organic compounds (VOCs) of eight popular traditional and two modern rice varieties cultivated in South India. Thirty-one VOCs were estimated by gas chromatography–mass spectrometry (GC-MS). The identified volatile compounds in the 10 rice varieties belong to the chemical classes of fatty acids, terpenes, alkanes, alkenes, alcohols, phenols, esters, amides, and others. Interestingly, most of the identified predominant components were not identical, which indicate the latent variation among the rice varieties. Significant variations exist for fatty acids (46.9–76.2%), total terpenes (12.6–30.7%), total phenols (0.9–10.0%), total aliphatic alcohols (0.8–5.9%), total alkanes (0.5–5.1%), and total alkenes (1.0–4.9%) among the rice varieties. Of all the fatty acid compounds, palmitic acid, elaidic acid, linoleic acid, and oleic acid predominantly varied in the range of 11.1–33.7, 6.1–31.1, 6.0–28.0, and 0.7–15.1%, respectively. The modern varieties recorded the highest palmitic acid contents (28.7–33.7%) than the traditional varieties (11.1–20.6%). However, all the traditional varieties had higher linoleic acid (10.0–28.0%) than the modern varieties (6.0–8.5%). Traditional varieties had key phenolic compounds, stearic acid, butyric acid, and glycidyl oleate, which are absent in the modern varieties. The traditional varieties Seeraga samba and Kichilli samba had the highest azulene and oleic acid, respectively. All these indicate the higher variability for nutrients and aroma in traditional varieties. These varieties can be used as potential parents to improve the largely cultivated high-yielding varieties for the evolving nutritional market. The hierarchical cluster analysis showed three different clusters implying the distinctness of the traditional and modern varieties. This study provided a comprehensive volatile profile of traditional and modern rice as a staple food for energy as well as for aroma with nutrition.

scholarly journals Fatty Acids Produced by Neofusicoccum vitifusiforme and N. parvum, Fungi Associated with Grapevine Botryosphaeria Dieback

Agriculture ◽  
2018 ◽  
Vol 8 (12) ◽  
pp. 189 ◽  
Author(s):  
Maria Salvatore ◽  
Selene Giambra ◽  
Daniele Naviglio ◽  
Marina DellaGreca ◽  
Francesco Salvatore ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Gas Chromatography Mass Spectrometry ◽  
Fungal Pathogenicity ◽  
Botryosphaeria Dieback ◽  
Plant Pathogen Interaction ◽  
Abundant Fatty Acid

There is evidence that secondary metabolites are involved in the fungal pathogenicity and virulence of Neofusicoccum spp. Fatty acids may also influence the plant–pathogen interaction but, so far, no information is available on their production by species of Neofusicoccum associated with Botryosphaeria dieback, which is a well-known syndrome of several plants with a complex etiology. In the present paper, the production of fatty acids in liquid medium, by strains of N. vitifusiforme and N. parvum associated with declining Sicilian vine plants, was evaluated. Data, acquired via gas chromatography–mass spectrometry (GC/MS), show the presence of linoleic acid as the most abundant fatty acid produced by both examined strains. In addition, the pathogenicity of N. vitifusiforme was tested on 2-year-old grapevine plants of cv. Inzolia.

Evaluation of volatile compounds in different types of ghee using direct injection with gas chromatography-mass spectrometry

2002 ◽  
Vol 69 (1) ◽  
pp. 163-171 ◽  
Author(s):  
UDAY R. WADODKAR ◽  
JAGJIT S. PUNJRATH ◽  
AMRISH C. SHAH
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Direct Injection ◽  
Gas Chromatography Mass Spectrometry ◽  
Local Market ◽  
Butter Oil ◽  
Chromatography Mass Spectrometry ◽  
Different Types

Desi ghee (DG) was prepared from fermented cream followed by heat clarification (desi method) in the laboratory and butter oil (BO) was prepared from fresh butter by melting and centrifugation. Fresh samples of three brands of industrial ghee (IG-1, IG-2, IG-3) were collected from the local market. Volatile compounds of desi and industrial ghee and butter oil were isolated and concentrated using direct injection and cryofocussing techniques; separation and identification was by Gas Chromatography Mass Spectrometry (GCMS). A maximum of 36 compounds were detected in desi ghee whereas compounds detected in three industrial ghee samples varied from 22–29. The lowest number of compounds (16) was detected in butter oil. Of the identified compounds, maltol, 5-hydroxymethyl furfuraldehyde, dihydrodihydroxypyranone, 1,3-butanediol and 1-octanol were identified only in desi ghee volatiles. The concentration of acetic acid was found to be remarkably higher in desi ghee volatiles than in industrial ghee. Also the levels of identified fatty acids, methyl ketones, aldehydes, lactones and alcohols were high in desi ghee volatiles compared with industrial ghee and butter oil. In total, 62 compounds were detected, which included 6 aldehydes, 12 ketones, 8 each of fatty acids, alcohols and lactones, 4 each of esters and hydrocarbons or other compounds, and 12 compounds remained unidentified.

Genetic insights into fatty acid components of traditional Indian rice (Oryza sativa L.) landraces from Chhattisgarh

2020 ◽  
Vol 79 (04) ◽  
Author(s):  
Parmeshwar K. Sahu ◽  
Suvendu Mondal ◽  
Deepak Sharma ◽  
Richa Sao ◽  
Vikash Kumar ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Oryza Sativa L ◽  
Principal Component ◽  
Oleic Acid Content ◽  
Rice Varieties ◽  
Rice Landraces

Knowledge about the contents and type of fatty acids (FAs) in rice bran is beneficial, particularly from a nutritional and health standpoint. An experiment was conducted to assess the genetic variability and diversity for FA components in 215 rice landraces during kharif 2015 and kharif 2016 by following the RCB design with two replications. Palmitic (C16:0), oleic (C18:1) and linoleic (C18:2) were the major fatty acids ranging from 12.59% to 20.25%, 37.60% to 49.17% and 31.55% to 44.67%, respectively. Analysis of variance revealed significant differences in all the FA components except for linolenic acid. Results showed that environmental factors play a significant impact on the expression of FA contents. Fatty acid components showed intermediate to low genotypic and phenotypic coefficient of variation, intermediate to high heritability and low to moderate genetic advance as percent of the mean. Oleic acid content was negatively correlated with palmitic acid, stearic acid, and linoleic acid contents. Principal component analysis and cluster analysis discriminated the 215 rice landraces into five main groups with a major contribution of oleic acid, linoleic acid, and palmitic acid contents. Landraces Kadamphool, Ratanchudi and Bathrash possessed the highest amount of oleic acid/linoleic acid ratio. Information generated through this study will be functionally useful in developing rice varieties having high-quality bran oil.

scholarly journals Ekstrak Lemak Gracilaria verrucosa sebagai Antibakteri Shigella dysentriae dan Escherichia coli

2020 ◽  
Vol 15 (1) ◽  
pp. 13
Author(s):  
Riong Seulina Panjaitan ◽  
Yulia Verawati Simanjuntak ◽  
Sumantri Sumantri
Keyword(s):  
Mass Spectrometry ◽  
Escherichia Coli ◽  
Gas Chromatography ◽  
Antibacterial Activity ◽  
Oleic Acid ◽  
Palmitic Acid ◽  
Gracilaria Verrucosa ◽  
Gas Chromatography Mass Spectrometry ◽  
Lipid Phase ◽  
Disc Diffusion

Makroalga merupakan salah satu sumber daya hayati yang melimpah di perairan Indonesia. Genus Gracilaria merupakan salah satu makroalga merah yang diketahui memiliki kandungan metabolit sekunder yang bersifat sebagai antibakteri. Genus ini memiliki ciri thallus agak padat dan keras untuk melekat pada substrat.  Penelitian ini bertujuan untuk menguji aktivitas antibakteri lipid/lemak dari Gracilaria verrucosa. Ekstraksi lipid/lemak dilakukan dengan metode Folch yang dimodifikasi menggunakan teknik Soxhlet dengan perbandingan pelarut metanol : kloroform 1:2 (v/v). Identifikasi profil asam lemak menggunakan Gas Chromatography-Mass Spectrometry (GC-MS). Uji aktivitas antibakteri berdasarkan metode disc-diffusion dan penentuan konsentrasi hambat minimum (KHM) menggunakan 5 konsentrasi berbeda yaitu, 20%, 40%, 60%, 80% dan 100% (v/v). Bakteri uji yang digunakan adalah Shigella dysentriae dan Escherichia coli. Hasil penelitian menunjukkan kandungan lipid keseluruhan yang diperoleh sebesar 3,45% (v/v) dengan komposisi fasa kloroform sebesar 1,15% (v/v) dan fasa metanol sebesar 2,30% (v/v). Hasil identifikasi GC-MS menunjukkan bahwa lipid fasa metanol mengandung asam palmitat dan asam oleat. Sedangkan lipid fasa kloroform mengandung asam miristat, asam palmitoleat, asam stearat, asam arakidonat, asam palmitat dan asam oleat. Kedua fasa lipid menunjukkan aktivitas antibakteri terhadap Shigella dysentriae dan Escherichia coli. AbstractMacroalga (seaweed) is one of the abundant marine biological resources from Indonesian Waters. Gracilaria is a type of red macroalgae that has secondary metabolites as an antibacterial agent. Gracilaria has thallus that rather dense and hard to attach to the substrate. The objective of this research was to investigate the antibacterial activity of lipids from Gracilaria verrucosa. Lipids were extracted according to Folch method using Soxhlet technique in which the ratio of methanol : chloroform was 1:2 (v/v). Fatty acid profile was identified using Gas Chromatography-Mass Spectrometry (GC-MS). The antibacterial activity was evaluated by disc-diffusion method using five different concentrations to determinate the minimum inhibitory concentration (20%, 40%, 60%, 80%, and 100% (v/v)). Shigella dysentriae and Escherichia coli were used as test bacteria. The results showed that total lipid amount was 3.45% with 1.15% (v/v) consisted in chloroform phase and 2.30% (v/v) consisted in methanol phase. GC-MS identification results showed that methanol lipid phase contained palmitic acid and oleic acid, while the chloroform lipid phase had myristic acid, palmitoleic acid, stearic acid, arachidonic acid, palmitic acid and oleic acid. Both of lipid phases showed activities against Shigella dysentriae and Escherichia coli.

Palmitic Acid, As Verified Using Lipid Profiling By Secondary Ion Mass Spectrometry, Demonstrates Anti-Tumor Activity Against Multiple Myeloma

Blood ◽  
2014 ◽  
Vol 124 (21) ◽  
pp. 5683-5683
Author(s):  
Yasuyuki Nagata ◽  
Itsuko Ishizaki ◽  
Michihiko Waki ◽  
Yoshimi Ide ◽  
Md Amir Hossen ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Cell Lines ◽  
Palmitoleic Acid ◽  
Secondary Ion Mass Spectrometry ◽  
Tof Sims

Abstract Introduction Many recent studies have examined lipid metabolic changes in multiple myeloma (MM). Changes in lipid metabolism affect the survival of MM cells. Developments in imaging mass spectrometry (IMS) have facilitated research on the lipid profiles of tumors. Time-of-flight secondary ion mass spectrometry (TOF-SIMS) is an IMS technique that uses a focused ion beam as the primary source for ionization. TOF-SIMS imaging is used to analyze the surface of specimens at sub-micrometer resolution, enabling analyses of the subcellular distribution of molecules in individual cells. TOF-SIMS analysis has enabled the detection of multiple fatty acid groups from single cells. Therefore, we applied this method to human clinical specimens to analyze the membrane fatty acid composition and determine candidate molecules for MM therapies. Using the different lipid profiles for MM cells and normal plasma cells (PCs), we conducted a cytocidal assay with MM cell lines supplemented with the fatty acids screened out by the profiles to assess lipotoxicity against MM. The molecules demonstrating distinct differences among cell types (i.e., MM and PC) were considered candidates for which supplementation leads to imbalanced lipid metabolism and cell death in a tumor-specific manner. We further evaluated the induction of apoptosis. Methods Primary patient MM cells and normal PCs were isolated from the bone marrow aspirates of two patients and two healthy volunteers using fluorescence-activated cell sorting. These separated cells were analyzed with PHI TRIFT V (ULVAC-PHI, Inc.). Analyses were performed in negative ion mode, and signals in the mass range of m/z 0 to 1850 were monitored. We performed pairwise comparisons of mean signal intensities for five types of fatty acids between MM cells and PCs. MM cell lines (U266 and RPMI-8226) were treated with 0–1000 µM of palmitic acid, palmitoleic acid, linoleic acid, oleic acid, and stearic acid. The number of viable cells in suspension at 72 hours after treatment was determined by the trypan blue exclusion test. HS-5, a human bone marrow stromal cell line, was used in the co-culture experiment. Healthy volunteers’ normal peripheral blood mononuclear cells (PBMCs) were purified by Ficoll-Hypaque density-gradient centrifugation. The distribution of apoptotic and necrotic cells were analyzed by measuring AnnexinV binding and propidium iodide uptake. Results The amounts of MM cells and PCs relative to the total nucleated cells were 3.38%, 35.9% for MM cells, 0.0368% and 0.246% for PCs. Multiple ions, including phosphoric acid, and five species of fatty acids (palmitoleic acid, palmitic acid, linoleic acid, oleic acid, and stearic acid) were detected. The mean signal intensities of palmitoleic acid and palmitic acid of MM cells were significantly lower than those of normal PCs (P = .00081 and .0018, respectively). These results were replicated in a second pairwise comparison. We did not observe statistically significant differences in intensities for linoleic acid, oleic acid, or stearic acid. In the cytocidal assay, palmitic acid reduced U266 cell viability dose-dependently for doses of 50–1000 μM. High concentrations of the other fatty acids also reduced cell viability; however, the effect on cell death was not observed at the low dose of 50–100 µM, as it was for palmitic acid. Even in co-culture experiments, palmitic acid decreased the viability of MM cells. Moreover, the proportions of both apoptotic and necrotic cells increased and the proportion of viable cells decreased 24 hours after palmitic acid treatment in MM cells. Palmitic acid also reduced the viability of RPMI-8226 cell lines. Meanwhile, cell viabilities of normal PBMCs were not affected by palmitic acid, even at 100–500 µM. Conclusion We applied the single-cell TOF-SIMS lipid analysis effectively to a very small population of cells. Significantly smaller intensities of palmitoleic acid and palmitic acid were observed in MM cells compared to normal cells. We also demonstrated an inhibitory effect of palmitic acid on the survival of MM cells. Palmitic acid is a potential candidate for novel therapeutic agents that specifically attack MM and should be considered in future studies of MM in a lipid biology framework. Disclosures No relevant conflicts of interest to declare.

scholarly journals CHARACTERISATION OF VOLATILE AND SEMI-VOLATILE COMPOUNDS OF OILS FROM Solanum lycocarpum FRUITS BY GAS CHROMATOGRAPHY-MASS SPECTROMETRY

2018 ◽  
Vol 15 (30) ◽  
pp. 438-446
Author(s):  
V. C. B. SILVA ◽  
E. P. de SIQUEIRA ◽  
S. N. ALVES ◽  
L. A. R. S. LIMA
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Octadecanoic Acid ◽  
Hexadecanoic Acid ◽  
Chromatography Mass Spectrometry ◽  
First Time ◽  
Unripe Fruits

Oils were obtained from unripe and ripe fruits of Solanum lycocarpum. In this study, the volatile and semi-volatile compounds of oils were characterized by gas chromatography-mass spectrometry (GC-MS). Oil of unripe fruits (OUF) of S. lycocarpum exhibited principally fatty acids, esters, hydrocarbons and sterols. However, oil of ripe fruits (ORF) presented the major compounds esters and sterols. In OUF-7, the predominant compound was octadecanoic acid (73.37%), in ORF-2, octadecanoic acid octadecyl ester (59.30%) and in ORF-3, hexadecanoic acid hexadecyl ester (97.98%). Sitosterol, identified in OUF-2 and OUF-6, is predominant sterol found in various species of Solanum can have chemotaxonomy importance for this genus. This is the first time, to the best of our knowledge, that volatile and semi-volatile compounds of oils from S. lycocarpum fruits have been characterized.

Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum Link

1994 ◽  
Vol 61 (2) ◽  
pp. 241-248 ◽  
Author(s):  
Nathalie Jollivet ◽  
Jean Chataud ◽  
Yves Vayssier ◽  
Maurice Bensoussan ◽  
Jean-Marc Belin
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Gas Chromatography ◽  
Liquid Chromatography ◽  
Volatile Compounds ◽  
Geotrichum Candidum ◽  
Gas Chromatography Mass Spectrometry ◽  
Gas Liquid Chromatography ◽  
Methyl Ketones ◽  
Aroma Production

SummaryEight strains of Geotrichum candidum isolated from cheese were compared for aroma production. Twenty-four components, including alcohols, methyl ketones, fatty acids and esters, were identified by gas–liquid chromatography and gas chromatography–mass spectrometry of the volatile compounds produced by G. candidum cultures. Strains could be differentiated by their ability to produce dimethyldisulphide, phenol, phenylethanol and methyl ketones.

Analysis of Radiation-Induced Hydrocarbons and 2-Alkylcyclobutanones from Dried Shrimps (Penaeus aztecus)

2004 ◽  
Vol 67 (1) ◽  
pp. 142-147 ◽  
Author(s):  
KYONG-SU KIM ◽  
HYE-YOUNG SEO ◽  
JEONG-MIN LEE ◽  
EUN-RYONG PARK ◽  
JUN-HYOUNG KIM ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Gas Chromatography ◽  
Oleic Acid ◽  
Gas Chromatography Mass Spectrometry ◽  
Radiation Doses ◽  
Florisil Column ◽  
Penaeus Aztecus ◽  
Florisil Column Chromatography ◽  
Radiation Induced

We investigated the usefulness of hydrocarbons and 2-alkylcyclobutanones as markers for irradiated, dried shrimps. A method was developed to detect the irradiation of dried shrimps ( Penaeus aztecus) by identifying radiation-induced hydrocarbons and 2-alkylcyclobutanones extracted from dried shrimps, which were separated by Florisil column chromatography and identified by a method using gas chromatography/mass spectrometry. Radiation-induced hydrocarbons and 2-alkylcyclobutanones are formed from the fatty acids of the irradiated fats. The quantity of the hydrocarbons and 2-alkylcyclobutanones formed from some fatty acids is related to the composition of fatty acids in a sample. The concentrations of hydrocarbons and 2-alkylcyclobutanones increased with radiation dose. The major hydrocarbons in the irradiated, dried shrimps were 1-tetradecene and pentadecane from palmitic acid; small amounts of heptadecane and 1-hexadecene from stearic acid; and 8-heptadecene and 1,7-hexadecadiene from oleic acid. 2-(5′-Tetradecenyl)cyclobutanone, one of the 2-alkylcyclobutanones, was present at the highest concentration. The radiation-induced hydrocarbons and 2-alkylcyclobutanones were detected at radiation doses of 0.5 kGy and greater. These compounds were not detected in nonirradiated, dried shrimps.

GCMS identification of volatile compounds in Indonesia’s specific traditional “kalio” and dried rendang

2020 ◽  
Vol 4 (1) ◽  
pp. 22-27
Author(s):  
Rini Rini ◽  
Daimon Syukri ◽  
Fauzan Azima
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Crucial Role ◽  
Gas Chromatography Mass Spectrometry ◽  
Heating Period ◽  
Time Processing ◽  
Cooking Process ◽  
Short Heating ◽  
Specific Food

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.

Sign in / Sign up

Export Citation Format

Share Document