Extraction of Volatile Compounds-VCs from mixed fruit and vegetables refreshment by HS-SPME/GC-MS
Felipe Sousa da SilvaFrancisca Vanessa Maia PintoSheyla Maria Barreto AmaralCrisiana de Andrade NobreVitor Paulo de Andrade SilvaMaria Aparecida Liberato Milhome
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Abstract:
The food industry has continuously sought innovative ways to contribute to the increase in vegetable consumption. This research proposes to qualitatively evaluate the Volatile Compounds-VCs in a food matrix containing fruits/vegetables: mixed drinks-MB. The sample was analyzed by Headspace-Solid Phase- Microextraction (HS-SPME) using 85 µm polyacrylate (PA) fiber and detection by Gas Chromatography coupled to Mass Spectrometry (GC-MS). Kovats retention indexes (RIKovats) were obtained for each CV identified in the food matrix. For MB, a total of 90 VCs were detected and 15 main components were identified, among them d-limonene and citral with the largest peak areas. The VCs identified in this study have a commercially recognized aftertaste and some have functional and biological activities (caprylic acid, d-limonene). With this, the study emphasizes the importance of continuous monitoring of food products containing fruits and vegetables, to ensure the necessary quality control and food safety.Keywords:
Citral
Aftertaste
Solid-Phase Microextraction
Matrix (chemical analysis)
The presented article provides information on the chemical composition of the essential oil obtained from the fruits of the lemon tree cultivated in the Lankaran and Astara districts of Azerbaijan, which have a subtropical climate, and its application in various fields of industry. During the research, essential oil was obtained from lemon fruits and leaves collected from the southern regions of Azerbaijan by the Ginzberg hydrodistillation method in the Industrially Important Plants laboratory of the Institute of Dendrology. The component composition of the obtained essential oil was analyzed in Kristal 2000 M gas chromatography. The areas of application of lemon essential oil have been investigated: Lemon essential oil has a pleasant aroma. Citral is the component that gives the specific pleasant smell of lemon. 90% of its composition is terpene-limonene, and 3-6% is citral aldehyde. Since lemon essential oil is of high quality, it can be widely used in various fields of industry.
Citral
Terpene
Citrus limon
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The present work evaluated the chemical composition and the DNA protective effect of the essential oils (EOs) from Lippia alba against bleomycin-induced genotoxicity. EO constituents were determined by Gas Chromatography/Mass Spectrometric (GC-MS) analysis. The major compounds encountered being citral (33% geranial and 25% neral), geraniol (7%) and trans-β-caryophyllene (7%) for L. alba specimen COL512077, and carvone (38%), limonene (33%) and bicyclosesquiphellandrene (8%) for the other, COL512078. The genotoxicity and antigenotoxicity of EO and the compounds citral, carvone and limonene, were assayed using the SOS Chromotest in Escherichia coli. The EOs were not genotoxic in the SOS chromotest, but one of the major compound (limonene) showed genotoxicity at doses between 97 and 1549 mM. Both EOs protected bacterial cells against bleomycin-induced genotoxicity. Antigenotoxicity in the two L. alba chemotypes was related to the major compounds, citral and carvone, respectively. The results were discussed in relation to the chemopreventive potential of L. alba EOs and its major compounds.
Citral
Carvone
Chemotype
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Citral
Atmospheric temperature range
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The aim of this study was to compare the antiviral activities in vitro of citral, limonene and essential oils (EOs) from Lippia citriodora and L. alba on the replication of yellow fever virus (YFV). Citral and EOs were active before and after virus adsorption on cells; IC50 values were between 4.3 and 25 microg/mL and SI ranged from 1.1 to 10.8. Results indicate that citral could contribute to the antiviral activity of the L. citriodora EO. Limonene was not active and seemed to play an insignificant role in the antiviral activity of the examined EOs.
Citral
Lippia
Citronellal
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There are two chemotypes of Litsea cubeba (Lour.) Pers. (fam. Lauraceae) essential oils (EOs), either dominated by citral and limonene or by citronellal. L. cubeba EOs exhibits broad antimicrobial activity against bacteria and fungi with minimal inhibitory concentrations (MICs) from 0.5 to 2500 µg/mL. This antimicrobial activity is attributed to the monoterpene citral, exhibiting a broad antimicrobial spectrum against bacteria and fungi (MICs 50–1000 µg/mL). Pseudomonas aeruginosa were found most resistant, with MIC values above 1000 µg/mL. Citral's mode of action is not fully investigated. At biocidal concentrations, it affects membrane structure and cell respiration, leading to rapid energy depletion and cell death. Involvement of intracellular reactive oxygen species has not been verified. Limonene exhibits insignificant antimicrobial activity. MICs of d-limonene range from 1 to 20 mg/mL. Citral and L. cubeba EOs were also subjects of food application studies. Promising results have been reported for fresh produce or fruit-juice.
Citral
Citronellal
Monoterpene
Terpene
Chemotype
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14C-labelled citral was applied on four groups of guinea pigs: (a) one sensitized to citral alone; (b) one sensitized to a citral-d-limonene 1 : 1 molar mixture; (c) FCA-treated controls; (d) controls. The most important results concern the amount of labelled material in soluble compared with insoluble skin protein extracts (SPE). In citral-sensitized animals, more label was found in the soluble SPE when citral + limonene was applied to the skin; in citral + limonene sensitized animals, the same trend (i.e. more label in soluble SPE) was found. The possible role of limonene in alleviating the allergic reaction to citral is discussed.
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Carvone
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Abstract Changes in essential oils ( EO s) content and composition of lemon verbena leave at different packaging methods (packaged with air, nitrogen, or under vacuum) and during storage period (0, 2, 4, 6 and 8 months) were determined. All the samples were hydrodistilled every 2 months during storage for EO content evaluation. EO composition was determined by gas chromatography and gas chromatography–mass spectrometry. The results showed that by extending the storage period in all packaging methods, EO content was significantly decreased. Parallel to the increase in the storage duration in all packaging methods, citral content was decreased, whereas the amounts of limonene and 1,8‐cineole were increased. Packaging of lemon verbena leaves with nitrogen preserved the highest EO content during 8 months of storage and achieved the desired amounts of citral, limonene, and 1,8‐cineole. This investigation also showed camphene may be a useful marker for the indication of storage duration of lemon verbena.
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Camphene
Lippia
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Citral and limonene are the major flavor components of citrus oils. Both of these compounds can undergo chemical degradation leading to loss of flavor and the formation of undesirable off-flavors. Engineering the interface of emulsion droplets with emulsifiers that inhibit chemical reactions could provide a novel technique to stabilize citral and limonene. At present, emulsified flavor oils are usually stabilized by gum arabic (GA), which is a naturally occurring polysaccharide-protein complex. The objective of this study was to examine if citral and limonene were more stable in emulsions stabilized with a sodium dodecyl sulfate (SDS)-chitosan complex than GA. Citral degraded less in GA-stabilized than in SDS-chitosan-stabilized emulsions at pH 3.0. However, SDS-chitosan-stabilized emulsions were more effective at retarding the formation of the citral oxidation product, p-cymene, than GA-stabilized emulsions. Limonene degradation and the formation of limonene oxidation products, limonene oxide and carvone, were lower in the SDS-chitosan- than GA-stabilized emulsions at pH 3.0. The ability of an SDS-chitosan multilayer emulsifier system to inhibit the oxidative deterioration of citral and limonene could be due to the formation of a cationic and thick emulsion droplet interface that could repel prooxidative metals, thus decreasing prooxidant-lipid interactions.
Citral
Gum arabic
Carvone
Sodium dodecyl sulfate
Pickering emulsion
Lipid Oxidation
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