scholarly journals Composition of phenolics and volatiles in strawberry cultivars and influence of preharvest hexanal treatment on their profiles

2015 ◽  
Vol 95 (1) ◽  
pp. 115-126 ◽  
Author(s):  
Azizah Misran ◽  
Priya Padmanabhan ◽  
J. Alan Sullivan ◽  
Shahrokh Khanizadeh ◽  
Gopinadhan Paliyath
Keyword(s):  
Phenolic Compounds ◽  
Solid Phase ◽  
Volatile Components ◽  
Strawberry Fruit ◽  
Southern Ontario ◽  
Qualitative And Quantitative ◽  
Volatile Profiles ◽  
Metabolite Channeling ◽  
Strawberry Cultivars

Misran, A., Padmanabhan, P., Sullivan, J. A., Khanizadeh, S. and Paliyath, G. 2015. Composition of phenolics and volatiles in strawberry cultivars and influence of preharvest hexanal treatment on their profiles. Can. J. Plant Sci. 95: 115–126. Biochemical changes of quality-determining components were evaluated in strawberry fruit subjected to preharvest spray treatments using a hexanal-containing formulation that is known to enhance shelf life and quality of fruits. Phenolic compounds and volatiles of fruits of four strawberry cultivars (Mira, Jewel, Kent, and St. Pierre) grown in southern Ontario were characterized by HPLC-MS and solid phase micro extraction (SPME) analysis. Qualitative and quantitative profiles of phenolic compounds varied among the cultivars. In all the cultivars, anthocyanins constituted the most prominent class of phenolic compounds. Volatile profiles of strawberry homogenate differed among the cultivars. Changes in phenolics and volatiles composition were determined in fruits of Mira and Jewel after spraying with a hexanal-containing formulation at weekly intervals. In Jewel, preharvest hexanal spraying altered the profiles of polyphenolic components, while minimal changes were noticed in Mira. Interestingly, very few differences were identified in ester profiles of treated and untreated Mira. In general, hexanal spray application resulted in a decrease in the abundance of several volatile components including esters, ketones, and lactones in treated Jewel compared with the control. The results suggest that cultivar-specific quality changes may result from a preharvest application of hexanal formulations, which may also imply different patterns of metabolite channeling and delay of fruit ripening processes.

scholarly journals Ripening and Storage Time Effects on the Aromatic Profile of New Table Grape Cultivars in Chile

Molecules ◽  
2020 ◽  
Vol 25 (24) ◽  
pp. 5790
Author(s):  
Cristina Ubeda ◽  
Mariona Gil i Cortiella ◽  
Luis Villalobos-González ◽  
Camila Gómez ◽  
Claudio Pastenes ◽  
...  
Keyword(s):  
Solid Phase ◽  
Consumer Preference ◽  
Table Grape ◽  
Volatile Components ◽  
General Tendency ◽  
Table Grapes ◽  
Consumer Markets ◽  
Volatile Profiles ◽  
Grape Cultivars

The aim of this study was to determine the volatile profiles of new seedless table grape cultivars Timco™, Magenta™, Krissy™ and Arra15™ and compare them with the traditional table grape variety Crimson seedless. The volatile profiles were extracted employing solid-phase microextraction and analyzed with gas chromatography coupled with mass spectrometry. Terpenes were present in very different proportions, with the Magenta, Krissy, and Arra15 varieties showing much higher quantities than Crimson and Timco. β-Ionone and octanal, important indicators in the aromatic flavor quality of table grapes, were present in higher levels in Crimson and Arra15, and this might be responsible for driving consumer preference. These compounds significantly increased during ripening, except in Crimson, and gradually decreased from harvest to the end of the storage in all the cultivars. Evolution during ripening was different depending on the variety but the general tendency terpenes was to increase from veraison to harvest. A postharvest study revealed that Crimson could have a better conservation of the volatile components during postharvest storage compared with Timco and Krissy. These results could help in plant breeding programs and to make decisions for new planting according to needs for storing fresh table grapes given distances to consumer markets.

scholarly journals Volatile Composition of Industrially Fermented Table Olives from Greece

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1000
Author(s):  
Theano Mikrou ◽  
Katerina Kasimati ◽  
Ioanna Doufexi ◽  
Maria Kapsokefalou ◽  
Chrysavgi Gardeli ◽  
...  
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Table Olives ◽  
Volatile Composition ◽  
Volatile Phenols ◽  
Olive Cultivar ◽  
Qualitative And Quantitative ◽  
Volatile Profiles

Table olives represent one of the most important fermented products in Greece. Their highly appreciated flavor is directly associated with the volatile composition. However, extensive data on the volatile profile of table olives from Greek cultivars are scarce in the literature. For this reason, the volatile components of industrially fermented table olives from Kalamata, Conservolea and Halkidiki cultivars grown in different geographical areas within Greece were determined using headspace solid-phase microextraction combined with gas chromatography–mass spectrometry. More than 100 volatile compounds were identified and distributed over different chemical classes. All samples were rich in esters, alcohols and acids, whereas the samples of cv. Halkidiki were also characterized by increased levels of volatile phenols. Both qualitative and quantitative differences were observed, which resulted in the discrimination of the table olives according to olive cultivar and growing location. To the best of our knowledge, this is the first systematic study on the volatile profiles of table olives from Greek cultivars that also highlights the pronounced effect of olives’ growing location.

scholarly journals Elucidation of the Volatilome of Packaged Spanish-Style Green Olives of Conservolea and Halkidiki Varieties Using SPME-GC/MS

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 75
Author(s):  
Alexandra Nanou ◽  
Athanasios Mallouchos ◽  
Efstathios Z. Panagou
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Acid Ethyl Ester ◽  
Volatile Components ◽  
Propanoic Acid ◽  
Qualitative Composition ◽  
Organoleptic Characteristics ◽  
Increasing Trend ◽  
Volatile Profiles ◽  
Over Time

Olives are characterized by a wide variety of volatile compounds, which are primarily products of microbial metabolism that contribute to the organoleptic characteristics of the final product and especially to its flavor. The volatilome in Spanish-style processed green olives of Conservolea and Halkidiki cultivars were analytically characterized. A solid phase micro-extraction (SPME) technique was used for the extraction of volatile components from the olive samples that were further identified and quantified by gas chromatography coupled to mass spectrometry (GC–MS). Eighty-eight (88) compounds were identified, including several aldehydes, ketones, acids, terpenes, but mainly esters and alcohols. Results showed that there were no significant differences in the qualitative composition of the volatile profiles between the two varieties. Acetic and propanoic acids, thymol, ethanol, 2-butanol, 1-propanol, ethyl acetate as well as ethyl propanoate were the most dominant compounds found in both cultivars. However, some quantitative differences were spotted between the two varieties regarding some of the identified volatile compounds. The quantity of 2-butanol was higher in the Halkidiki variety, while propanoic acid ethyl ester was found in higher amounts in the Conservolea variety. Furthermore, differences in the quantities of some volatile compounds over time were observed. Most of the identified compounds presented an increasing trend during storage.

scholarly journals Post-Harvest Enhancing and Botrytis cinerea Control of Strawberry Fruits Using Low Cost and Eco-Friendly Natural Oils

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1246
Author(s):  
Doaa Y. Abd-Elkader ◽  
Mohamed Z. M. Salem ◽  
Doaa A. Komeil ◽  
Asma A. Al-Huqail ◽  
Hayssam M. Ali ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Botrytis Cinerea ◽  
Low Cost ◽  
Colour Change ◽  
Mentha Piperita ◽  
Chemical Quality ◽  
Strawberry Fruit ◽  
Post Harvest ◽  
Natural Oils

This work investigates an experimental study for using low-cost and eco-friendly oils to increase the shelf life of strawberry fruit. Three natural oils were used: (i) Eucalyptus camaldulensis var obtuse, (ii) Mentha piperita green aerial parts essential oils (EOs), and (iii) Moringa oleifera seeds n-hexane fixed oil (FO). Furthermore, a mixture of EOs from E. camaldulensis var obtusa and M. piperita (1/1 v/v) was used. The treated fruits were stored at 5 °C and 90% relative humidity (RH) for 18 days. HPLC was used to analyse the changes in phenolic compounds during the storage periods. The effects of biofumigation through a slow-release diffuser of EOs (E. camaldulensis var obtusa and M. piperita), or by coating with M. oleifera FO, were evaluated in terms of control of post-harvest visual and chemical quality of strawberry fruits. The post-harvest resistance of strawberry fruits to Botrytis cinerea fungal infection was also evaluated. As a result, the EO treatments significantly reduced the change in visual and chemical quality of strawberry fruit. Additionally, changes in the titratable acidity of moringa FO-coated strawberry fruits were delayed. EO treatments improved total soluble solids, total phenols, ascorbic acid, antioxidants and peroxidase. E. camaldulensis var obtusa and M. piperita (1/1 v/v) EO-vapour fruit exhibited a slower rate of deterioration, compared to other treatments in all tested, in two experiments. The lowest colour change (ΔE) was observed inthe fruit treated with E. camaldulensis var obtusa EO and M. oleifera FO. HPLC showed changes in phenolic compounds’ concentration, where p-coumaric acid, caffeic acid, gallic acid, ferulic acid and ellagic acid were mostly identified in the fruits treated with the oils. SEM examination confirmed the potential decrease in fungal growth as the fruits were treated with EOs. In conclusion, the treatment of EOs during different storage periods showed promising characterisations for strawberry fruit quality.

scholarly journals Analysis of the Volatile Components of Five Turkish Rhododendron Species by Headspace Solid-Phase Microextraction and GC-MS (HS-SPME-GC-MS)

2003 ◽  
Vol 58 (11-12) ◽  
pp. 797-803 ◽  
Author(s):  
Deniz Tasdemir ◽  
Betül Demirci ◽  
Fatih Demirci ◽  
Ali A. Dönmez ◽  
K. Hüsnü Can Baser ◽  
...  
Keyword(s):  
Benzyl Alcohol ◽  
Ethyl Alcohol ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Volatile Components ◽  
Headspace Solid Phase Microextraction ◽  
Water Extracts ◽  
Organic Extracts ◽  
Phenyl Ethyl Alcohol ◽  
Volatile Profiles

Abstract Volatile constituents of various solvent extracts (n-hexane, CH2Cl2, H2O) of 15 different organs (leaves, flowers, fruits) of five Rhododendron species (Ericaceae) growing in Turkey were trapped with headspace solid-phase microextraction (HS-SPME) technique and analyzed by GC-MS. A total of 200 compounds were detected and identified from organic extracts, while the water extracts contained only traces of few volatiles. The CH2Cl2 extract of the R. luteum flowers was found to exhibit the most diverse composition: 34 compounds were identified, with benzyl alcohol (16.6%), limonene (14.6%) and p-cymene (8.4%) being the major compounds. The CH2Cl2-solubles of R. x sochadzeae leaves contained only phenyl ethyl alcohol. This study indicated appreciable intra-specific variations in volatile compositions within the genus. Different anatomical parts also showed altered volatile profiles. This is the first application of HS-SPME-GC-MS on the volatiles of Rhododendron species.

scholarly journals Design of the Extraction Process for Characterization of Volatile Profile of Stem Wood by Solid-Phase Microextraction

2019 ◽  
Vol 14 (5) ◽  
pp. 1934578X1984272 ◽  
Author(s):  
Tomáš Bajer ◽  
Jakub Šulc ◽  
Karel Ventura ◽  
Petra Bajerová
Keyword(s):  
Extraction Method ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Extraction Process ◽  
Volatile Components ◽  
Extraction Temperature ◽  
Stem Wood ◽  
Wide Range ◽  
Volatile Profiles

A method for isolation of volatile compounds from samples of stem wood by solid-phase microextraction was developed. The extraction method was optimized using a central composite design approach. Extraction temperature and extraction time were optimized in the ranges of 40°C to 120°C and 10 to 90 minutes, respectively. Final extraction method was combined with GC-MS for separation and identification of volatile components of wood samples of seven tree species, commonly occurring in Central Europe. All of them were deciduous (acacia, alder, beech, elm, larch, maple, and oak). In total 185 organic compounds were identified in volatile profiles of all the samples by the developed method. To facilitate the evaluation of the suitability of the proposed method for extraction of different compound types, all identified compounds were categorized into 16 groups. Percentage of compound groups in volatile profiles of individual wood samples shows that the developed method is suitable for evaluation of a wide range of volatile components from stem wood.

scholarly journals Evaluation of Volatilomic Fingerprint from Apple Fruits to Ciders: A Useful Tool to Find Putative Biomarkers for Each Apple Variety

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1830
Author(s):  
Sonia Medina ◽  
Rosa Perestrelo ◽  
Regina Pereira ◽  
José S. Câmara
Keyword(s):  
Solid Phase ◽  
Legal Protection ◽  
Apple Variety ◽  
Apple Varieties ◽  
Volatile Organic ◽  
Volatile Profiles ◽  
Gas Chromatography Mass Spectroscopy ◽  
Apple Fruits ◽  
Selection Of

Aroma is a crucial criterion to assess the quality of apple fruits, juices, and ciders. The aim of this study was to explore similarities and differences in volatile profiles among apple fruits, juices, and ciders from different apple varieties (Festa, Branco, and Domingos) by headspace solid-phase microextraction gas chromatography–mass spectroscopy (HS–SPME/GC–MS). A total of 142 volatile organic compounds (VOCs) were identified, but only 9 were common in all analysed matrices and apple-tested varieties. Esters, alcohols, and aldehydes presented a higher concentration in apple fruits and juices, whereas esters, alcohols, and acids were dominant in ciders. Moreover, there were unique VOCs for each matrix and for each variety, highlighting the importance of the selection of apple varieties as an important factor to obtain good sensory and quality ciders, multiple benefits, and legal protection against the misuse of local products.

scholarly journals Quality Characterization of Fragaria Cultivars and Selections

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 831A-831
Author(s):  
Shiow Y. Wang ◽  
Gene J. Galletta ◽  
John L. Maas
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Organic Acid ◽  
Fruit Quality ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Strawberry Fruit ◽  
Strawberry Cultivars

Fruit quality of 24 selected strawberry cultivars and selections were evaluated. There were great variations in the contents of soluble solids, titratable acidity, carbohydrates, organic acids, and ascorbic acid among different cultivars, reflecting primary genetic differences. Fructose, glucose, and sucrose were found to be the three major sugars, comprising >65% of the total soluble solids in strawberry. Fruit contained lower sucrose compared to fructose and glucose, whereas leaves contained comparable amounts of fructose, glucose, and sucrose. Citric acid was the major organic acid in strawberries. Strawberries were also rich in ascorbic acid. Leaves were much higher in ascorbic acid than fruit. There appeared to be no correlation between fruit and leaves on carbohydrate, organic acid, and ascorbic acid contents.

scholarly journals Volatile Components and Preliminary Antibacterial Activity of Tamarillo (Solanum betaceum Cav.)

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2212
Author(s):  
Tung Thanh Diep ◽  
Michelle Ji Yeon Yoo ◽  
Chris Pook ◽  
Saeedeh Sadooghy-Saraby ◽  
Abhishek Gite ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Antibacterial Activity ◽  
Solid Phase ◽  
Acid Methyl Ester ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Chromatography Mass Spectrometry ◽  
Freeze Dried ◽  
Volatile Profiles

Tamarillo is a nutrient-dense fruit with a unique aroma from its volatile compounds (VCs). In this study, we aimed to compare the volatile profiles: (i) of fresh and freeze-dried tamarillo; (ii) detected using Thermal Desorption–Gas Chromatography–Mass Spectrometry (TD–GC–MS) and Solid-Phase MicroExtraction–Gas Chromatography-Mass Spectrometry (SPME–GC–MS); (iii) of freeze-dried pulp and peel of New Zealand grown tamarillo. The possible antibacterial activity of freeze-dried tamarillo extracts was also investigated. We show that freeze-drying maintained most of the VCs, with some being more concentrated with the loss of water. The most abundant VC in both fresh and freeze-dried tamarillo was hexanoic acid methyl ester for pulp (30% and 37%, respectively), and (E)-3-Hexen-1-ol for peel (36% and 29%, respectively). With the use of TD–GC–MS, 82 VCs were detected for the first time, when compared to SPME–GC–MS. Methional was the main contributor to the overall aroma in both peel (15.4 ± 4.2 μg/g DW) and pulp (118 ± 8.1 μg/g DW). Compared to water as the control, tamarillo extracts prepared by water and methanol extraction showed significant antibacterial activity against E. coli, P. aeruginosa, and S. aureus with zone of inhibition of at least 13.5 mm. These results suggest that freeze-dried tamarillo has a potential for use as a natural preservative to enhance aroma and shelf life of food products.

Comparative Pharmacognostic, Physicochemical and Phytochemical Studies of Different Samples of Plumbago zeylanica L. Roots

2017 ◽  
Vol 9 (06) ◽  
Author(s):  
Neha Jain ◽  
Mohan Lal Kori
Keyword(s):  
Phytochemical Analysis ◽  
Local Market ◽  
Herbal Drugs ◽  
Disease Treatment ◽  
Organoleptic Evaluation ◽  
Plumbago Zeylanica ◽  
Qualitative And Quantitative ◽  
Crude Drugs ◽  
Phytochemical Studies

The objective of the present study is to evaluate the quality of the marketed and self collected samples of Plumbago zeylanica L. roots on the standardization parameters. This study is planned mainly to confirm changes with quality of drug. Now a day’s more demand of herbal drugs for disease treatment, lack of knowledge of proper methodology and availability are promoting the practices of adulteration and substitution. Thus, the standardization of the plant crude drugs is necessary to maintain their therapeutic efficacy. Comparative studies were carried out to evaluate the standards of P. zeylanica L. with emphasis on organoleptic evaluation, physicochemical and phytochemical analysis. Samples were procured from local market and self collected to determine the qualitative and quantitative variations. The result indicates that self collected sample showed significant results with comparison to marketed sample.

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