Chemical Fingerprinting of Seeds of Some Salvia Species in Turkey by Using GC-MS and FTIR

Six species of Salvia seeds cultivated and grown in Cumra/Konya (Turkey) were evaluated using headspace gas chromatography mass spectroscopy (GC-MS) and Fourier transform infrared spectroscopy-attenuated total reflectance (FTIR-ATR) combined chemometrics of hierarchical cluster analysis (HCA) and principal component analysis (PCA). The major volatile compounds in the Salvia species are determined as n-hexanal (present in seven samples), sabinene (present in three samples), α-pinene (present in 13 samples), α-thujone (present in four samples), borneol (present in 11 samples), linalyl acetate (present in 10 samples), β-pinene (present in 13 samples), camphene (present in 13 samples), α-thujene (present in four samples), 2,4(10)-thujadien (present in two samples), β-myrcene (present in seven samples), limonen (present in 12 samples), 1,8-cineole (eucalyptol) (present in 13 samples) and camphor (present in nine samples). The most abundant (%) volatile compounds among all were detected as α-pinene, camphene, β-pinene and eucalyptol. For the first time, chemometrics of HCA and PCA is applied to FTIR and GC-MS data. The classification of all samples is performed on the basis of their chemical similarities and differences.

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HS-SPME-GC–MS Volatile Profile Characterization of Peach (Prunus persica L. Batsch) Varieties Grown in the Eastern Balkan Peninsula

Plants ◽

10.3390/plants11020166 ◽

2022 ◽

Vol 11 (2) ◽

pp. 166

Author(s):

Dasha Mihaylova ◽

Aneta Popova ◽

Radka Vrancheva ◽

Ivayla Dincheva

Keyword(s):

Mass Spectrometry ◽

Volatile Compounds ◽

Prunus Persica ◽

Principal Component ◽

Hierarchical Cluster ◽

Balkan Peninsula ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Profile ◽

First Time

The volatile compounds of eight peach varieties (Prunus persica L.)—“Filina”, “Gergana”, “Ufo-4”, “July lady”, “Laskava”, “Flat Queen”, “Evmolpiya”, and “Morsiani 90”—growing in Bulgaria were analyzed for the first time. Gas chromatography–mass spectrometry (GC–MS) analysis and the HS-SPME technique revealed the presence of 65 volatile compounds; the main identified components were aldehydes, esters, and fatty acids. According to the provided principal component analysis (PCA) and hierarchical cluster analysis (HCA), the relative quantities of the identified volatile compounds depended on the studied peach variety. The results obtained could be successfully applied for the metabolic chemotaxonomy of peaches.

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Structured Laser Illumination Planar Imaging Based Classification of Ground Coffee Using Multivariate Chemometric Analysis

Applied Physics Research ◽

10.5539/apr.v8n3p32 ◽

2016 ◽

Vol 8 (3) ◽

pp. 32 ◽

Cited By ~ 4

Author(s):

Olivier K. Bagui ◽

Kenneth A. Kaduki ◽

Edouard Berrocal ◽

Jeremie T. Zoueu

Keyword(s):

Cluster Analysis ◽

Principal Component ◽

Hierarchical Cluster ◽

Planar Imaging ◽

Reliable Measurement ◽

Laser Illumination ◽

Coffee Beans ◽

Chemometric Techniques ◽

Ground Coffee

Most commercially available ground coffees are processed from Robusta or Arabica coffee beans. In this work, we report on the potential of Structured Laser Illumination Planar Imaging (SLIPI) technique for the classification of five types of Robusta and Arabica commercial ground coffee samples (Familial, Belier, Brazil, Colombia and Malaga). This classification is made, here, from the measurement of the extinction coefficient µe and of the optical depth OD by means of SLIPI. The proposed technique offers the advantage of eliminating the light intensity from photons which have been multiply scattered in the coffee solution, leading to an accurate and reliable measurement of µe. Data analysis uses the chemometric techniques of Principal Component Anaysis (PCA) for variable selection and Hierarchical Cluster Analysis (HCA) for classification. The chemometric model demonstrates the potential of this approach for practical assessment of coffee grades by correctly classifying the coffee samples according to their species.

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Preliminary analysis of Plasmodium vivax genotypes isolated in southeastern Turkey

Acta Parasitologica ◽

10.1515/ap-2015-0034 ◽

2015 ◽

Vol 60 (2) ◽

Author(s):

Aysu Değirmenci Döşkaya ◽

Mert Döşkaya ◽

Ayşe Caner ◽

Kadri Gül ◽

Şebnem Nergiz ◽

...

Keyword(s):

Genetic Polymorphism ◽

Plasmodium Vivax ◽

Preliminary Analysis ◽

Blood Samples ◽

Common Cause ◽

Three Samples ◽

Two Samples ◽

Pcr Rflp ◽

New Treatment ◽

First Time

AbstractPlasmodium vivax is the most common cause of malaria worldwide as well as southeastern Turkey. After the implementation of a successful national elimination program that the local malaria cases were not reported in 2011, malaria returned to county of Savur located in southeastern Turkey in summer of 2012. The present study aimed to determine the prevalent P. vivax genotypes isolated from southeastern Turkey. Genetic polymorphism in P. vivax CSP gene was analyzed by PCR-RFLP to assess the ratio of VK210 and VK247 types. Blood samples were obtained from 15 patients who lived in southeastern between 2005-2006. According to the results, VK210 type was detected in 10 samples (66.6%), VK247 type was observed in three samples (20%). Remaining two samples showed mixed infection (13.3%). The results of the present study first time showed the ratio of P. vivax genotypes in southeastern Turkey before the elimination in 2011. The results of the present study will be enable researchers to compare the new isolates with the previously detected ones and design new treatment and/elimination strategies.

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Phenolic Analysis for Classification of Mulberry (Morus spp.) Leaves according to Cultivar and Leaf Age

Journal of Food Quality ◽

10.1155/2019/2807690 ◽

2019 ◽

Vol 2019 ◽

pp. 1-11 ◽

Cited By ~ 2

Author(s):

Pitchaya Pothinuch ◽

Sasitorn Tongchitpakdee

Keyword(s):

Phenolic Compounds ◽

Leaf Age ◽

Principal Component ◽

Hierarchical Cluster ◽

Dry Weight ◽

Healthy Foods ◽

Mulberry Leaves ◽

Caffeoylquinic Acid ◽

Phenolic Analysis

Phenolic compounds in mulberry leaves harvested from three cultivars (Buriram 60, BR 60; Sakonnakhon, SK; and Khunphai, KH) at different leaf ages (tips, young, and old leaves) were identified and quantified using HPLC-DAD and HPLC-ESI/MS. A total of 13 phenolic compounds, which were mainly as caffeoylquinic acids and flavonol glycosides, were detectable. Predominant phenolic compounds were 5-O-caffeoylquinic acid (3.5–13.1 mg/g dry weight), 4-O-caffeoylquinic acid (1.3–2.4 mg/g dry weight), and quercetin-3-O-rutinoside (1.0–4.4 mg/g dry weight). Qualitative and quantitative differences in phenolic compounds in mulberry leaves were investigated among cultivars and leaf ages. Principal component analysis and hierarchical cluster analysis were used for classification of the mulberry leaves. Based on the similarity of phenolic compounds, mulberry leaves were clustered into three groups: (1) tips of leaves from all cultivars; (2) young and old leaves of mulberry cv. BR 60; (3) young and old leaves of mulberry cv. SK and KH. Therefore, according to phenolic compounds in mulberry leaves, tips of leaves from all cultivars should be intended for production of functional healthy foods.

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Comparison and Identification of the Aroma-Active Compounds in the Root of Angelica dahurica

Molecules ◽

10.3390/molecules24234352 ◽

2019 ◽

Vol 24 (23) ◽

pp. 4352

Author(s):

Die Hu ◽

Junrui Guo ◽

Ting Li ◽

Mu Zhao ◽

Tingting Zou ◽

...

Keyword(s):

Solid Phase Microextraction ◽

Solid Phase ◽

Principal Component ◽

Extraction Methods ◽

Aroma Compounds ◽

Dynamic Headspace ◽

Active Compounds ◽

Three Samples ◽

Dynamic Headspace Sampling

Solid-phase microextraction (SPME), purge and trap (P&T), stir bar sportive extraction (SBSE), and dynamic headspace sampling (DHS) were applied to extract, separate and analyze the volatile compounds in the roots of Hangbaizhi, Qibaizhi, and Bobaizhi and the GC-O-MS/MS (AEDA) was utilized for the quantification of key aroma compounds. Totals of 52, 54, and 43 aroma-active compounds extracted from the three samples by the four extraction methods were identified. Among these methods, the SPME effectively extracted the aroma compounds from the A. dahurica. Thus, using the SPME methods for quantitative analysis based on external standards and subsequent dilution analyses, totals of 20, 21, and 17 aroma compounds were detected in the three samples by the sniffing test, and sensory evaluations indicated that the aromas of A. dahurica included herb, spice, and woody. Finally, principal component analysis (PCA) showed that the three kinds A. dahurica formed three separate groups, and partial least squares discriminant analysis (PLS-DA) showed that caryophyllene, (−)-β-elemene, nonanal, and β-pinene played an important role in the classification of A. dahurica.

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Volatile Compounds Produced in Cheese by Enterobacteriaceae Strains of Dairy Origin

Journal of Food Protection ◽

10.4315/0362-028x-67.3.567 ◽

2004 ◽

Vol 67 (3) ◽

pp. 567-573 ◽

Cited By ~ 36

Author(s):

PILAR MORALES ◽

ISABEL FELIU ◽

ESTRELLA FERNÁNDEZ-GARCÍA ◽

MANUEL NUÑEZ

Keyword(s):

Volatile Compounds ◽

Aromatic Compounds ◽

Ph Value ◽

Hierarchical Cluster ◽

Enterobacter Cloacae ◽

Enterobacter Sakazakii ◽

Dynamic Headspace ◽

Serratia Liquefaciens ◽

Fresh Cheese ◽

Gas Chromatography Mass Spectroscopy

The formation of volatile compounds in fresh cheese by 10 Enterobacteriaceae strains of dairy origin (4 Hafnia alvei, 2 Serratia liquefaciens, 1 Enterobacter cloacae, 1 Enterobacter sakazakii, and 2 Escherichia coli strains) was investigated. Small cheeses were made from pasteurized cow's milk separately inoculated with 1–3 × 103 CFU/ml of each of the Enterobacteriaceae strains, with glucono-δ-lactone added to achieve a pH value of 5.2 in the curds. All strains reached counts close to 108 CFU/g in 1-day-old cheeses and survived well from day 1 to day 8. Cheeses were analyzed for volatile compounds by gas chromatography–mass spectroscopy, after extraction by dynamic headspace using a purge and trap apparatus. Sixty-one volatile compounds were determined in cheeses, 31 of which were further investigated. Significant increases of aldehydes, sulfur compounds, and aromatic compounds were recorded from 2-h curd to 1-day-old cheese, and of ketones, alcohols, and acids from 2-h curd to 8-day-old cheese. Acetaldehyde, 2-methyl propanal, and 3-methyl butanal predominated among aldehydes; 2,3-butanedione,2,3-pentanedione,and 3-hydroxy 2-butanone among ketones; ethanol, 2-methyl propanol, and 3-methyl butanol among alcohols; and ethyl acetate among esters. Hierarchical cluster analysis of strains using the data of 31 volatile compounds separated clearly the strain of E. sakazakii, which produced high amounts of volatile compounds, from the other Enterobacteriaceae strains.

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Identification of functional parameters for the classification of older female fallers and prediction of ‘first-time’ fallers

Journal of The Royal Society Interface ◽

10.1098/rsif.2014.0353 ◽

2014 ◽

Vol 11 (97) ◽

pp. 20140353 ◽

Cited By ~ 19

Author(s):

N. König ◽

W. R. Taylor ◽

G. Armbrecht ◽

R. Dietzel ◽

N. B. Singh

Keyword(s):

Older Women ◽

Temporal Variability ◽

Fall Risk ◽

Functional Performance ◽

Principal Component ◽

Spatial Parameters ◽

Functional Components ◽

First Time

Falls remain a challenge for ageing societies. Strong evidence indicates that a previous fall is the strongest single screening indicator for a subsequent fall and the need for assessing fall risk without accounting for fall history is therefore imperative. Testing in three functional domains (using a total 92 measures) were completed in 84 older women (60–85 years of age), including muscular control, standing balance, and mean and variability of gait. Participants were retrospectively classified as fallers ( n = 38) or non-fallers ( n = 42) and additionally in a prospective manner to identify first-time fallers (FTFs) ( n = 6) within a 12-month follow-up period. Principal component analysis revealed that seven components derived from the 92 functional measures are sufficient to depict the spectrum of functional performance. Inclusion of only three components, related to mean and temporal variability of walking, allowed classification of fallers and non-fallers with a sensitivity and specificity of 74% and 76%, respectively. Furthermore, the results indicate that FTFs show a tendency towards the performance of fallers, even before their first fall occurs. This study suggests that temporal variability and mean spatial parameters of gait are the only functional components among the 92 measures tested that differentiate fallers from non-fallers, and could therefore show efficacy in clinical screening programmes for assessing risk of first-time falling.

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Determination of Volatile Organic Compounds in Selected Strains of Cyanobacteria

Journal of Chemistry ◽

10.1155/2015/969542 ◽

2015 ◽

Vol 2015 ◽

pp. 1-6 ◽

Cited By ~ 22

Author(s):

Ivan Milovanović ◽

Aleksandra Mišan ◽

Jelica Simeunović ◽

Dajana Kovač ◽

Dubravka Jambrec ◽

...

Keyword(s):

Volatile Organic Compounds ◽

Volatile Compounds ◽

Organic Compounds ◽

Principal Component ◽

Hierarchical Cluster ◽

Growth Conditions ◽

Multivariate Techniques ◽

Microalgal Biomass ◽

Medium Chain Length ◽

Volatile Organic

Microalgal biomass can be used in creating various functional food and feed products, but certain species of microalgae and cyanobacteria are known to produce various compounds causing off-flavour. In this work, we investigated selected cyanobacterial strains ofSpirulina,Anabaena, andNostocgenera originating from Serbia, with the aim of determining the chemical profile of volatile organic compounds produced by these organisms. Additionally, the influence of nitrogen level during growth on the production of volatile compounds was investigated forNostocandAnabaenastrains. In addition, multivariate techniques, namely, principal component analysis (PCA) and hierarchical cluster analysis (HCA), were used for making distinction among different microalgal strains. The results show that the main volatile compounds in these species are medium chain length alkanes, but other odorous compounds such as 2-methylisoborneol (0.51–4.48%), 2-pentylfuran (0.72–8.98%),β-cyclocitral (0.00–1.17%), andβ-ionone (1.15–2.72%) were also detected in the samples. Addition of nitrogen to growth medium was shown to negatively affect the production of 2-methylisoborneol, while geosmin was not detected in any of the analyzed samples, which indicates that the manipulation of growth conditions may be useful in reducing levels of some unwanted odor-causing components.

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Characterization of volatile compounds in flowers from four groups of sweet osmanthus (Osmanthus fragrans) cultivars

Canadian Journal of Plant Science ◽

10.4141/cjps2012-333 ◽

2013 ◽

Vol 93 (5) ◽

pp. 923-931 ◽

Cited By ~ 20

Author(s):

Haiping Xin ◽

Benhong Wu ◽

Haohao Zhang ◽

Caiyun Wang ◽

Jitao Li ◽

...

Keyword(s):

Volatile Compounds ◽

Solid Phase ◽

Principal Component ◽

Osmanthus Fragrans ◽

Cultivar Groups ◽

Linalool Oxide ◽

Gas Chromatography Mass Spectroscopy ◽

Cis And Trans ◽

In Cis

Xin, H., Wu, B., Zhang, H., Wang, C., Li, J., Yang, B. and Li, S. 2013. Characterization of volatile compounds in flowers from four groups of sweet osmanthus ( Osmanthus fragrans ) cultivars. Can. J. Plant Sci. 93: 923–931. Headspace-solid-phase microextraction (HS-SPME) and gas chromatography-mass spectroscopy (GC-MS) were used to characterize the volatiles in flowers of four cultivar groups of sweet osmanthus (Osmanthus fragrans Lour.), including Thunbergii, Latifolius, Aurantiacus and Semperflorens Groups. A total of 72 volatiles were identified. Volatile compounds and their relative contents varied among the four groups or cultivars within each group. Briefly, β-ionone, cis-linalool oxide (furan), trans-linalool oxide (furan) and linalool were the most common volatiles in tested cultivars, while (E)-2-hexenal, (Z)-3-hexen-1-ol and hexanal were abundant in several cultivars. Principal component analysis showed that the Aurantiacus Group was rich in cis- and trans-linalool oxide (furan), whereas the Latifolius group had high levels of (E)-2-hexenal and (Z)-3-hexen-1-ol. Our results contribute to our understanding of the volatile composition and content in flowers from different osmanthus groups and will facilitate development of new osmanthus cultivars to meet requirements of the food and fragrance industries.

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