scholarly journals Metabolomics Reveals Heterogeneity in the Chemical Composition of Green and White Spears of Asparagus (A. officinalis)

Metabolites ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 708
Author(s):  
Eirini Pegiou ◽  
Qingrui Zhu ◽  
Paraskevas Pegios ◽  
Ric C. H. De Vos ◽  
Roland Mumm ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Steroidal Saponins ◽  
Unsaturated Aldehydes ◽  
Morphological Differences ◽  
Significant Chemical ◽  
Different Levels ◽  
Headspace Gc

Green and white asparagus are quite different crops but can be harvested from the same plant. They have distinct morphological differences due to their mode of cultivation and they are characterised by having contrasting appearance and flavour. Significant chemical differences are therefore expected. Spears from three varieties of both green and white forms, harvested in two consecutive seasons were analysed using headspace GC-MS and LC-MS with an untargeted metabolomic workflow. Mainly C5 and C8 alcohols and aldehydes, and phenolic compounds were more abundant in green spears, whereas benzenoids, monoterpenes, unsaturated aldehydes and steroidal saponins were more abundant in white ones. Previously reported key asparagus volatiles and non-volatiles were detected at similar or not significantly different levels in the two asparagus types. Spatial metabolomics revealed also that many volatiles with known positive aroma attributes were significantly more abundant in the upper parts of the spears and showed a decreasing trend towards the base. These findings provide valuable insights into the metabolome of raw asparagus, the contrasts between green and white spears as well as the different chemical distributions along the stem.

Microwave Pretreatment of Vegetable Materials to Increase the Extraction Yield of Natural Products

2018 ◽  
Vol 69 (8) ◽  
pp. 1976-1979
Author(s):  
Ioana Asofiei ◽  
Ioan Calinescu ◽  
Adina Ionuta Gavrila ◽  
Daniel Ighigeanu ◽  
Diana Martin
Keyword(s):  
Natural Products ◽  
Chemical Composition ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Extraction Yield ◽  
Total Phenolic ◽  
Microwave Pretreatment ◽  
Pretreatment Time ◽  
Conventional Extraction

It was designed and built a laboratory experimental installation (LEI) for the microwave pretreatment of vegetable materials. To study the influence of microwave pretreatment on the total phenolic content (TPC), a conventional extraction of polyphenols from treated and untreated fresh sea buckthorn leaves was performed. For short extraction times, the amount of phenolic compounds was higher for the extracts obtained from treated leaves, but a long pretreatment time (28 s) led to a decrease in TPC. The qualitative analysis showed that the chemical composition is not affected by the microwave pretreatment.

scholarly journals By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 70 ◽  
Author(s):  
Natália Conceição ◽  
Bianca R. Albuquerque ◽  
Carla Pereira ◽  
Rúbia C. G. Corrêa ◽  
Camila B. Lopes ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Food System ◽  
Food Additives ◽  
Added Value ◽  
Phenolic Profile ◽  
Food Ingredients ◽  
Myrciaria Dubia ◽  
By Products ◽  
Fruit Part

Camu-camu (Myrciaria dubia (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were identified, with myricetin-O-pentoside and cyanindin-3-O-glucoside being the main compounds in peels, followed by p-coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel displayed the richest phenolic profile among samples, as well as the most significant antibacterial (MICs = 0.625–10 mg/mL) and anti-proliferative (GI50 = 180 µg/mL against HeLa cells) activities. For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results suggest the possibility of using the camu-camu peel as a source of food additives.

scholarly journals Comparative Evaluation of Chemical Composition, Phenolic Compounds, and Antioxidant and Antimicrobial Activities of Tropical Black Bolete Mushroom Using Different Preservation Methods

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 781
Author(s):  
Jaturong Kumla ◽  
Nakarin Suwannarach ◽  
Keerati Tanruean ◽  
Saisamorn Lumyong
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Natural Antioxidants ◽  
Antimicrobial Activities ◽  
Fresh Sample ◽  
Antioxidant Power ◽  
Preservation Methods ◽  
Ferric Reducing Antioxidant Power ◽  
Nutritional Benefits ◽  
Antioxidant And Antimicrobial Activities

Tropical black bolete, Phlebopus portentosus, provides various nutritional benefits and natural antioxidants to humans. In this study, the chemical composition, phenolic compounds, and antioxidant and antimicrobial activities of fresh mushroom samples and samples stored for a period of one year using different preservation methods (drying, brining, and frozen) were investigated. The results indicated that the brining method significantly reduced the protein and fat contents of the mushrooms. The polyphenol and flavonoid contents of the frozen sample were not significantly different from that of the fresh sample. The results revealed that an inhibition value of 50% (IC50) for the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay of the extract of the dried and frozen samples was not statistically different from that of the fresh sample. The IC50 value of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay and ferric reducing antioxidant power (FRAP) value in the extract of the frozen sample were not found to be significantly different from those of the fresh sample. Furthermore, the lowest degree of antioxidant activity was found in the extract of the brined sample. Additionally, the antimicrobial activities of the extracts of the fresh and frozen samples were not significantly different and both extracts could have inhibited the growth of all tested Gram-positive bacteria and Pseudomonas aeruginosa.

scholarly journals Phytochemical and Psychotropic Research of Motherwort (Leonurus cardiaca L.) Modified Dry Extracts

Plants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 230
Author(s):  
Oleh Koshovyi ◽  
Ain Raal ◽  
Igor Kireyev ◽  
Nadiya Tryshchuk ◽  
Tetiana Ilina ◽  
...  
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Phenolic Compounds ◽  
Pharmacological Activity ◽  
Ellagic Acid ◽  
Hydroxycinnamic Acids ◽  
Psychotropic Activity ◽  
Phytochemical Analysis ◽  
Phenolic Substances ◽  
Leonurus Cardiaca

The prospect of creating a new medicine with psychotropic activity is shown as a result of studying the chemical composition and pharmacological activity of modified dry extracts of motherwort (Leonurus cardiaca L.) tincture. The most promising substances were the dry extracts, modified by adding small amounts of arginine, valine, phenylalanine, glycine, lysine, and alanine. A total of 15 main phenolic substances were found in the extracts, and eight of them were identified. There were also 10 hydroxycinnamic acids in these extracts, three of which were identified (chlorogenic, caffeic, and rosmarinic acids). The dominant hydroxycinnamic acids were chlorogenic and caffeic acids. Among flavonoids, catechin, hyperoside, and rutin were identified. It should be noted that the extracts had a significant content of ellagic acid. On the basis of the results of the phytochemical analysis of the extracts, it can be concluded that the composition of phenolic compounds does not differ significantly, and the main differences are related to amino acids, which obviously have an impact on the overall pharmacological effect. The results obtained indicate the presence of anxiolytic activity in the motherwort extracts studied in complex with amino acids. The extracts with glycine, valine, and arginine were more effective in reducing anxiety in animals.

scholarly journals Impact of in vitro gastrointestinal digestion on the chemical composition, bioactive properties, and cytotoxicity of Vitis vinifera L. cv. Syrah grape pomace extract

2019 ◽  
Vol 10 (4) ◽  
pp. 1856-1869 ◽  
Author(s):  
Joana R. Costa ◽  
Manuela Amorim ◽  
Ana Vilas-Boas ◽  
Renata V. Tonon ◽  
Lourdes M. C. Cabral ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Vitis Vinifera ◽  
Human Health ◽  
Grape Pomace ◽  
Vitis Vinifera L ◽  
Gastrointestinal Digestion ◽  
Gastrointestinal Health ◽  
Bioactive Properties

Grape pomace (GP) is a major byproduct worldwide, and it is well known for its bioactive compounds, such as fibers and phenolic compounds, that are popular for their impact upon human health, including in gastrointestinal health.

Aromatic Constituents from Chinese Traditional Smoke-cured Bacon of Mini-pig

2008 ◽  
Vol 14 (4) ◽  
pp. 329-340 ◽  
Author(s):  
J.-C. Xie ◽  
B.-G. Sun ◽  
S.-B. Wang
Keyword(s):  
Solvent Extraction ◽  
Phenolic Compounds ◽  
Lipid Oxidation ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Active Regions ◽  
Volatile Composition ◽  
Headspace Solid Phase Microextraction ◽  
Unsaturated Aldehydes

Volatile composition of Chinese traditional smoke-cured bacon of Mini-pig breed was first characterized. Both headspace solid phase microextraction (SPME) and simultaneous distillation and solvent extraction (SDE) were performed. SDE exhibited efficiency in the extraction of representative aromatic volatiles especially the phenolic smoky flavors from the bacon sample. In total, 104 different components were found with the major quantity and kinds of aromas being the volatile saturated and unsaturated aldehydes from lipid oxidation and the phenolic compounds from smoke. Olfactory evaluation (GC-O) of the SDE extract revealed five basic odor patterns pertaining to 53 odor active regions and 47 odorants. Some key flavors accounting for the bacon aroma were (E, E)-2, 4-decadienal, 3-(methylthio) propanal, 2-furanmethanol, guaiacol, 3-ethylphenol and 2, 5-dimethylpyrazine.

Optimization of Rosmarinus officinalis distillation and study of essential oil’s chemical composition using Headspace GC-MS

2021 ◽  
Author(s):  
A Nakas ◽  
E Argyriou ◽  
K Kontogiannopoulos ◽  
A Tsiaprazi-Stamou ◽  
H Gika ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Rosmarinus Officinalis ◽  
Headspace Gc

Phenols as probes of chemical composition of graphene oxide

2016 ◽  
Vol 18 (44) ◽  
pp. 30515-30519 ◽  
Author(s):  
Thi Mai Huong Tran ◽  
Adriano Ambrosi ◽  
Martin Pumera
Keyword(s):  
Graphene Oxide ◽  
Chemical Composition ◽  
Phenolic Compounds ◽  
Electrochemical Properties ◽  
Oxidation State

Phenolic compounds are used to test the graphene oxide oxidation state and the electrochemical properties.

scholarly journals Effect of shoot topping intensity on 'Cabernet Franc' grapevine maturity in high-altitude region

2017 ◽  
Vol 52 (10) ◽  
pp. 946-950
Author(s):  
Douglas André Würz ◽  
José Luiz Marcon Filho ◽  
Alberto Fontanella Brighenti ◽  
Ricardo Allebrandt ◽  
Betina Pereira de Bem ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Leaf Area ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Total Polyphenol ◽  
Cabernet Franc ◽  
Grape Berries ◽  
Grape Quality ◽  
Vegetative Canopy ◽  
Different Levels

Abstract: The objective of this work was to evaluate the chemical composition of 'Cabernet Franc' grape subjected to different levels of shoot topping. The experiment was conducted in the 2008 and 2009 vintages, and the levels of shoot topping consisted of: control, without topping; and reductions of 15, 30, and 45% in total leaf area. The effect of shoot topping intensity on the chemical composition of the 'Cabernet Franc' grape berries was observed. A reduction of 26% in the vegetative canopy through a moderate shoot topping increased the total polyphenol index and the anthocyanin content. Shoot topping is a practice that must be carried out with caution, since severe shoot topping, i.e., a reduction greater than 26% of the leaf area, may negatively impact grape quality by reducing the content of soluble solids and decreasing the total polyphenol index and the content of anthocyanins of 'Cabernet Franc' grape berries.

scholarly journals Discrimination of Genealogical Groups of Arabica Coffee by the Chemical Composition of the Beans

2019 ◽  
Vol 11 (16) ◽  
pp. 141
Author(s):  
Larissa O. Fassio ◽  
Marcelo R. Malta ◽  
Gladyston R. Carvalho ◽  
Antônio A. Pereira ◽  
Ackson D. Silva ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Chemical Markers ◽  
Total Lipids ◽  
Germplasm Bank ◽  
Total Sugars ◽  
Coffee Beans ◽  
Different Levels ◽  
Important Marker

This work aimed to characterize and discriminate genealogical groups of coffee as to the chemical composition of the grains through the model created by PLS-DA method. 22 accessions of Coffea arabica, from the Active Germplasm Bank of Minas Gerais, were divided into groups according to the genealogical origin. Samples of ripe fruits were harvested selectively and processed by the wet method, to obtain pulped coffee beans, with 11% (b.u.) of water content. The raw beans were assessed as to the content of polyphenols, total sugars, total lipids, protein, caffeine, sucrose, and fatty acids. The data were submitted the chemometric analysis, PCA and PLS-DA. The results of PLS-DA identified the variables which most influence the classification of genealogical groups and possible chemical markers to accessions processed by the pulped method. The sucrose content was an important marker for the Exotic accession group. However, the content of polyphenols has been identified as a marker for the group Tymor Hybrid, and the caffeine for the bourbon group. The different fatty acids have been identified as markers for all genealogical groups, at different levels. The model PLS-DA is effective in discriminating genealogical groups from the chemical composition of the beans.

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