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

Molecules ◽  
2020 ◽  
Vol 25 (8) ◽  
pp. 1818 ◽  
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.

scholarly journals Freezing enhances the phytocompound content in cornelian cherry (Cornus mas L.) liqueur

2020 ◽  
Vol 38 (No. 4) ◽  
pp. 259-263
Author(s):  
Oskar Szczepaniak ◽  
Joanna Kobus-Cisowska ◽  
Dominik Kmiecik
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Alcoholic Beverage ◽  
Dry Mass ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Freezing Process ◽  
Cornelian Cherry ◽  
Cornus Mas ◽  
The Difference

Cornelian cherry liqueur is a traditional Polish alcoholic beverage. In the present study, two variants of the liqueur were prepared: one with fresh cornelian cherry (Cornus mas L.) fruits and the other with frozen fruits. The dry mass, total phenolic content and antioxidant potential were determined in the final products. The liqueurs prepared from frozen fruits had a higher antioxidant capacity and dry mass than the liqueurs produced traditionally. The freezing process resulted in no growth in the total phenolic content. Some other secondary metabolites other than the phenolic acids may have affected the difference in the antioxidant potential.

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

2017 ◽  
Vol 12 (2) ◽  
pp. 1934578X1701200 ◽  
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.

scholarly journals The Mineral Profile of Polish Beers by Fast Sequential Multielement HR CS FAAS Analysis and Its Correlation with Total Phenolic Content and Antioxidant Activity by Chemometric Methods

Molecules ◽  
2020 ◽  
Vol 25 (15) ◽  
pp. 3402
Author(s):  
Elżbieta Zambrzycka-Szelewa ◽  
Edyta Nalewajko-Sieliwoniuk ◽  
Mariusz Zaremba ◽  
Andrzej Bajguz ◽  
Beata Godlewska-Żyłkiewicz
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Alcoholic Beverage ◽  
Absorption Spectrometry ◽  
Mixed Data ◽  
Total Phenolic ◽  
Fast Method ◽  
Flame Atomic Absorption ◽  
Relative Standard

Beer is the most common alcoholic beverage worldwide, and is an excellent source of macro- and microelements, as well as phenolic compounds. In this study, a fast method for the determination of Na, K, Mg, Ca, Fe, Mn, and Cu in beer was developed using flame atomic absorption spectrometry. The precision of this method was between 0.8 and 8.0% (as the relative standard deviation (RSD)), and limits of detections were in the range of 0.45 (Mn)–94 µg/L (Na). Among the macroelements tested in the beer samples, K was found at the highest concentration, whereas Na was found at the lowest concentration level. Beer also turned out to be a good source of Mg and K. The total phenolic content (TPC) was determined by the Folin–Ciocalteu method, while the antioxidant activity was estimated by the ABTS method. The results show remarkable variations in the mineral content, TPC, and antioxidant activity across the beer types and brands. Moreover, the relations between the type, color, refraction index, antioxidant activity, extract, alcohol, mineral, and the total phenolic contents were investigated using the factor analysis of mixed data (FAMD) combined with hierarchical clustering on principal components (HCPC).

scholarly journals Volatile Compounds and Total Phenolic Content of Perilla frutescens at Microgreens and Mature Stages

Horticulturae ◽  
2022 ◽  
Vol 8 (1) ◽  
pp. 71
Author(s):  
Rosanna Dimita ◽  
Samar Min Allah ◽  
Andrea Luvisi ◽  
Davide Greco ◽  
Luigi De Bellis ◽  
...  
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Perilla Frutescens ◽  
Total Phenolic ◽  
Subsequent Growth ◽  
Antioxidant Power ◽  
Biological Value ◽  
Power Increase ◽  
Volatile Organic ◽  
Red Variety

Microgreens are considered products of high biological value because they contain natural and beneficial metabolites and antioxidants in high amounts; also, consumers appreciate them very much for their aromas. In this work, we focused our attention on the volatile organic compounds (VOCs) emitted from whole fresh leaves of two Chinese basil varieties (Perilla frutescens var. frutescens and var. crispa) at the microgreens stage; to show that the emission is microgreens specific we tested whether this capacity remains during subsequent growth of the plants. We found differences between the VOCs produced by the leaves of the two varieties at the microgreens stage and significantly reduced emission after development (additional four weeks of growth) particularly for the green variety (var. frutescens). The main volatiles emitted by whole leaves were D-Limonene for the red variety (crispa) and 2-Hexanoylfuran for the green one. In addition, the total phenolic content (TPC) and antioxidant power increase in adult leaves. These results clearly indicate that the particular smell of microgreens Perilla leaves depends on the specific variety and is not related to the amount of total phenols or antioxidant capacity of the leaves.

Biological Activities and Optimal Conditions for Making Khlu Tea

2020 ◽  
Vol 901 ◽  
pp. 11-15
Author(s):  
Udomdeja Polyium ◽  
Nopporn Sakulyunyongsuk
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Biological Activities ◽  
Block Design ◽  
Sustainable Use ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Mean Values ◽  
Aoac Method ◽  
The Difference

This research aims to study the biological activities of Khlu (Pluchea indica (L) Less) for the development of herbal tea. The leaves of Khlu were analyzed, including proximal composition using the AOAC method, antioxidant by DPPH radical scavenging assay, and total phenolic content by Folin-Ciocalteu's method. The sensory quality assessment of Khlu tea with randomized complete block design (RCBD). The mean was analyzed for the variance of ANOVA and analyzed for the difference of mean values using LSD method. The results showed that the fresh and dried leaves of methanol extract were showed the optimal of the DPPH values and the highest of total phenolic content. The optimal condition for the process of making Khlu tea was the temperature at 70 °C for 7 hours. The scores of sensory evaluation in terms of appearance, color, aroma, flavor (astringent) and overall were 7.37 ± 1.22, 7.23 ± 1.16, 6.97 ± 1.30, 7.00 ± 1.14 and 7.63 ± 1.10, respectively. These represent the potential of food crops for food sustainable use of biodiversity.

scholarly journals Missing OH reactivity in the global marine boundary layer

2020 ◽  
Vol 20 (6) ◽  
pp. 4013-4029 ◽  
Author(s):  
Alexander B. Thames ◽  
William H. Brune ◽  
David O. Miller ◽  
Hannah M. Allen ◽  
Eric C. Apel ◽  
...  
Keyword(s):  
Boundary Layer ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Dimethyl Sulfide ◽  
Marine Boundary Layer ◽  
Limit Of Detection ◽  
Chemical Species ◽  
Volatile Organic ◽  
The Mean ◽  
The Difference

Abstract. The hydroxyl radical (OH) reacts with thousands of chemical species in the atmosphere, initiating their removal and the chemical reaction sequences that produce ozone, secondary aerosols, and gas-phase acids. OH reactivity, which is the inverse of OH lifetime, influences the OH abundance and the ability of OH to cleanse the atmosphere. The NASA Atmospheric Tomography (ATom) campaign used instruments on the NASA DC-8 aircraft to measure OH reactivity and more than 100 trace chemical species. ATom presented a unique opportunity to test the completeness of the OH reactivity calculated from the chemical species measurements by comparing it to the measured OH reactivity over two oceans across four seasons. Although the calculated OH reactivity was below the limit of detection for the ATom instrument used to measure OH reactivity throughout much of the free troposphere, the instrument was able to measure the OH reactivity in and just above the marine boundary layer. The mean measured value of OH reactivity in the marine boundary layer across all latitudes and all ATom deployments was 1.9 s−1, which is 0.5 s−1 larger than the mean calculated OH reactivity. The missing OH reactivity, the difference between the measured and calculated OH reactivity, varied between 0 and 3.5 s−1, with the highest values over the Northern Hemisphere Pacific Ocean. Correlations of missing OH reactivity with formaldehyde, dimethyl sulfide, butanal, and sea surface temperature suggest the presence of unmeasured or unknown volatile organic compounds or oxygenated volatile organic compounds associated with ocean emissions.

scholarly journals Missing OH Reactivity in the Global Marine Boundary Layer

2019 ◽  
Author(s):  
Alexander B. Thames ◽  
William H. Brune ◽  
David O. Miller ◽  
Hannah M. Allen ◽  
Eric C. Apel ◽  
...  
Keyword(s):  
Boundary Layer ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Dimethyl Sulfide ◽  
Marine Boundary Layer ◽  
Limit Of Detection ◽  
Chemical Species ◽  
Four Seasons ◽  
Volatile Organic ◽  
The Difference

Abstract. The hydroxyl radical (OH) reacts with thousands of chemical species in the atmosphere, initiating their removal and the chemical reaction sequences that produce ozone, secondary aerosols, and gas-phase acids. OH reactivity, which is the inverse of OH lifetime, influences the OH abundance and the ability of OH to cleanse the atmosphere. The NASA Atmospheric Tomography (ATom) campaign used instruments on the NASA DC-8 aircraft to measure OH reactivity and more than 100 trace chemical species. ATom presented a unique opportunity to test the completeness of the OH reactivity calculated from the chemical species measurements by comparing it to the measured OH reactivity over two oceans across four seasons. Although the calculated OH reactivity was below the OH reactivity instrument's limit-of-detection for much of the free troposphere, the OHR instrument was able to measure the OH reactivity in and just above the marine boundary layer. The average measured value of OH reactivity in the marine boundary layer across all latitudes and all ATom phases was 1.9 s−1, which 0.5 s−1 larger than the average calculated OH reactivity. Concurrently, missing OH reactivity, the difference between the measured and calculated OH reactivity, was measured to be ~ 0.5–2.0 s−1 at some locations in the tropics and midlatitudes. Correlations of missing OH reactivity with formaldehyde, dimethyl sulfide, butanal, and sea surface temperature suggest the presence of unmeasured or unknown volatile organic compounds or oxygenated volatile organic compounds associated with ocean emissions.

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

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.

Simultaneous Determination of Volatile Organic Compounds in Commercial Alcoholic Beverages by Gas Chromatography with Flame Ionization Detection

2017 ◽  
Vol 100 (5) ◽  
pp. 1492-1499 ◽  
Author(s):  
Hyung Min Kim ◽  
Gun Yang ◽  
Jung Yoon Kim ◽  
Sang Jun Yoon ◽  
Byong-kyu Shin ◽  
...  
Keyword(s):  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Alcoholic Beverage ◽  
Alcoholic Beverages ◽  
Fast Method ◽  
Flame Ionization Detection ◽  
Ionization Detection ◽  
Flame Ionization ◽  
Volatile Organic

Abstract A simple and fast method was developed for the determination of volatile organic compounds in alcoholic beverages. Eleven volatile organic compounds (acetaldehyde, methanol, 2-propanol, tert-butanol, 1-propanol, ethyl acetate, 2-butanol, isobutanol, 1-butanol, 3-methyl-1butanol, and 2-methyl-1-butanol) in alcoholic beverages were analyzed with a simple direct-injection method using GC with flame ionization detection. These compounds should be monitored in the QC of production processes because they are detrimental to human health. The method was validated with four types of alcoholic beverages (beers, fruit wines, rice wines, and spirits) to confirm the versatility of the method. Linearity showed r2 values from 0.9986 to 0.9995, with LODs ranging from 0.010 to 1.000 mg/L. Precision and accuracy showed acceptable results, proving the effectiveness of the method. The developed method was applied to 40 commercial samples representing the four types of alcoholic beverages, and principal component analysis was performed to determine profiles of the volatile organic compounds, depending on the type of alcoholic beverage.

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

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Mark Willems ◽  
Michihito Todaka ◽  
Milena Banic ◽  
Matthew Cook ◽  
Yoshika Sekine
Keyword(s):  
Older Adults ◽  
New Zealand ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Human Skin ◽  
Media Analysis ◽  
Total Phenolic ◽  
New Zealand Blackcurrant ◽  
Volatile Organic ◽  
Body Odour

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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