HS-SPME/GC-MS Analysis of Volatile and Semi-volatile Compounds in Pork Entrails Treated with Hot Water Extracts of Natural Plants

Volatile compounds principally contribute to flavor of strawberry (Fragaria × ananassa) fruit. Besides to genetics, cultivation conditions play an important role in fruit volatile formation. Compared to soil culture as control, effects of substrate culture on volatile compounds of two strawberry cultivars (‘Amaou’ and ‘Yuexin’) were investigated. GC-MS analysis revealed significant difference in volatile contents of ‘Amaou’ strawberry caused by substrate culture. No significant effect was observed for cultivar ‘Yuexin’. For ‘Amaou’ strawberry from soil culture produced higher volatile contents compared with substrate culture. This difference is contributed by high contents of esters, lactones, ketones, aldehydes, terpenes, hydrocarbons, acids, furans and phenols in ‘Amaou’ strawberry fruit from soil culture. Furanones, beta-linalool, trans-Nerolidol and esters are major contributor to strawberry aroma, whose contents are higher in soil culture planted fruit when compared to substrate culture. Moreover, strawberry fruit from soil culture had higher transcripts related to volatile biosynthesis were observed, including FaQR, FaOMT, FaNES1, FaSAAT and FaAAT2.

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Effect of Water and Ethanol Extracts from Hericium erinaceus Solid-State Fermented Wheat Product on the Protection and Repair of Brain Cells in Zebrafish Embryos

Molecules ◽

10.3390/molecules26113297 ◽

2021 ◽

Vol 26 (11) ◽

pp. 3297

Author(s):

Shun-Kuo Sun ◽

Chun-Yi Ho ◽

Wei-Yang Yen ◽

Su-Der Chen

Keyword(s):

Solid State ◽

Brain Cell ◽

Hot Water ◽

Raw Material ◽

Brain Cells ◽

Zebrafish Embryos ◽

Hericium Erinaceus ◽

Water Extracts ◽

The Brain ◽

Wheat Product

Extracts from Hericium erinaceus can cause neural cells to produce nerve growth factor (NGF) and protect against neuron death. The objective of this study was to evaluate the effects of ethanol and hot water extracts from H. erinaceus solid-state fermented wheat product on the brain cells of zebrafish embryos in both pre-dosing protection mode and post-dosing repair mode. The results showed that 1% ethanol could effectively promote zebrafish embryo brain cell death. Both 200 ppm of ethanol and water extracts from H. erinaceus solid-state fermented wheat product protected brain cells and significantly reduced the death of brain cells caused by 1% ethanol treatment in zebrafish. Moreover, the zebrafish embryos were immersed in 1% ethanol for 4 h to cause brain cell damage and were then transferred and soaked in the 200 ppm of ethanol and water extracts from H. erinaceus solid-state fermented wheat product to restore the brain cells damaged by the 1% ethanol. However, the 200 ppm extracts from the unfermented wheat medium had no protective and repairing effects. Moreover, 200 ppm of ethanol and water extracts from H. erinaceus fruiting body had less significant protective and restorative effects on the brain cells of zebrafish embryos. Both the ethanol and hot water extracts from H. erinaceus solid-state fermented wheat product could protect and repair the brain cells of zebrafish embryos damaged by 1% ethanol. Therefore, it has great potential as a raw material for neuroprotective health product.

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Dynamic-head space GC-MS analysis of volatile odorous compounds generated from unbleached and bleached pulps and effects on strength properties during ageing

Nordic Pulp & Paper Research Journal ◽

10.1515/npprj-2021-0006 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Izhar Alam ◽

Swati Sood ◽

Chhaya Sharma

Keyword(s):

Volatile Compounds ◽

Paper Mill ◽

Strength Properties ◽

Degree Of Polymerization ◽

Ambient Conditions ◽

Bleached Pulp ◽

Tensile Index ◽

Ms Analysis ◽

Odorous Compounds ◽

Unbleached Pulp

Abstract Mixed hardwood unbleached (UB) and final bleached (FB) pulp along with the pulp of intermediate bleaching stages from an integrated paper mill have been undertaken for this study. Headspace GC-MS analysis of these pulps was made to identify the odorous compounds which are volatile organic compounds (VOCs), generated during ageing for 60 days. The result showed that a number of pre-generated VOCs such as aliphatic hydrocarbons and aldehydes are observed in the pulp sample which might be came from the process and it has been observed that upon ageing at ambient conditions, some acid functionalized VOC were generated in the pulp. The generation of these VOCs were established by ATR-FTIR analysis and the results showed that intensity of peak absorbance near 3340 cm − 1 {\text{cm}^{-1}} and 1641 cm − 1 {\text{cm}^{-1}} which represents the –OH stretching of acidic functional group and C=O stretch of aldehyde and acidic functional groups increased after ageing. Generation of acid functionalized volatile compounds were observed more in bleached pulp than in unbleached pulp. Degree of polymerization (DP) is pretty much related to the strength of paper. DP of both unbleached and bleached pulp gets reduced upon ageing while more reduction were observed in bleached pulp. Bleached pulps are more prone to degrade as compared to the unbleached pulp in terms of strength properties such as tensile index, breaking length, burst and double fold were observed. 12.3 % and 21.8 % reduction in tensile index was observed for UB and final bleached FB pulp respectively. Burst index of UB and FB pulp were found reduced to 23.8 % and 41.9 % respectively due to ageing. Reduction in the mechanical and optical properties was also observed in intermediate bleaching stages. There is much evidence for the contribution of VOCs to the degradation of paper. The results are strongly suggested that acid functionalized volatile compounds can have strong effects on degradation of cellulosic paper.

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