scholarly journals A GC--MS Study of the Volatile Organic Composition of Straw and Oyster Mushrooms During Maturity and its Relation to Antioxidant Activity

2008 ◽  
Vol 46 (8) ◽  
pp. 690-696 ◽  
Author(s):  
Z.-M. Zhang ◽  
W.-W. Wu ◽  
G.-K. Li
Keyword(s):  
Antioxidant Activity ◽  
Organic Composition ◽  
Volatile Organic ◽  
Oyster Mushrooms

scholarly journals Impacts of herbaceous bioenergy crops on atmospheric volatile organic composition and potential consequences for global climate change

GCB Bioenergy ◽  
2012 ◽  
Vol 5 (4) ◽  
pp. 375-383 ◽  
Author(s):  
Saber Miresmailli ◽  
Marcelo Zeri ◽  
Arthur R. Zangerl ◽  
Carl J. Bernacchi ◽  
May R. Berenbaum ◽  
...  
Keyword(s):  
Climate Change ◽  
Global Climate Change ◽  
Global Climate ◽  
Bioenergy Crops ◽  
Organic Composition ◽  
Volatile Organic

scholarly journals Effects of Solid-State Fermentation with Eurotium cristatum YL-1 on the Nutritional Value, Total Phenolics, Isoflavones, Antioxidant Activity, and Volatile Organic Compounds of Black Soybeans

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1029
Author(s):  
Yu Xiao ◽  
Yuxin Huang ◽  
Yulian Chen ◽  
Ziyi Fan ◽  
Ruyang Chen ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Antioxidant Activity ◽  
Solid State ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Nutritional Value ◽  
Total Phenolics ◽  
Black Soybean ◽  
Volatile Organic

In this study, black soybean was firstly processed by solid-state fermentation (SSF) with a probiotic fungus Eurotium cristatum YL-1. The effect of SSF on the nutritional components (including proximate, amino acids, minerals, and fatty acids), total phenolics, isoflavones, antioxidant activity, and volatile organic compounds of black soybeans were revealed. Results of this work demonstrated that black soybean processed by SSF with E. cristatum greatly increased the contents of protein, essential amino acids, and some minerals (e.g., calcium, phosphorus, and magnesium). GC results revealed that more than 80% of the total lipids from both fermented and non-fermented black soybeans were unsaturated fatty acids, and SSF influenced the fatty acids composition. Higher contents of total phenolics and aglycone isoflavones (i.e., genistein, daidzein, and glycitein) of fermented black soybeans were achieved by SSF. Furthermore, SSF with E. cristatum considerably augmented the ferric reducing antioxidant power, scavenging effects against ABTS·+ and DPPH radical, reducing power, and chelating ability of black soybeans, which evaluated with various polarity solvent extracts. HS-GC-IMS analysis detected a total of 66 volatile compounds in FBS and BS, and 56 volatile organic compounds were successfully identified. The intensities of main volatile compounds (i.e., 10 esters, 11 alcohols, and 19 aldehydes) differed remarkably by fermentation with E. cristatum. The intensities of seven alcohols and nine aldehydes considerably decreased, whereas higher levels of esters were achieved by SFF. Thus, our results confirmed that black soybeans processed by SSF with E. cristatum is a promising approach to substantially improve its nutritional value, flavor characteristics, and biological effect, and might have great potential in the development of new functional foods or be used as a new nutritional ingredient applied in food design.

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.

scholarly journals Nutritional qualities and antioxidant activity of three edible oyster mushrooms (Pleurotus spp.)

2015 ◽  
Vol 72-73 ◽  
pp. 1-5 ◽  
Author(s):  
Selima Khatun ◽  
Aminul Islam ◽  
Ugur Cakilcioglu ◽  
Perihan Guler ◽  
Narayan Chandra Chatterjee
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Qualities ◽  
Oyster Mushrooms ◽  
Edible Oyster

Gas chromatography/mass spectrometry techniques for the characterisation of organic materials in works of art

2018 ◽  
Vol 4 (6) ◽  
Author(s):  
Ken Sutherland
Keyword(s):  
Organic Compounds ◽  
Chemical Constituents ◽  
High Sensitivity ◽  
Analytical Tool ◽  
Complex Mixtures ◽  
Gas Chromatography Mass Spectrometry ◽  
Organic Composition ◽  
Works Of Art ◽  
Volatile Organic ◽  
Material Studies

Abstract The power of GC/MS to resolve, characterise and quantify complex mixtures of organic compounds with high sensitivity has made it an indispensable analytical tool to address detailed questions about the chemical constituents of works of art. This paper provides an overview of the technique and its particular suitability to material studies of art and historical artefacts, and reviews its diverse research applications concerning the organic composition of artists’ and conservation materials. Options with regard to sample preparation by chemical derivatisation, pyrolysis techniques, and methods for the analysis of volatile organic compounds are discussed, as well as various approaches to the treatment and interpretation of data. The greatest value is gained from GC/MS when it is used as a complementary technique, informed by and in synergy with other methods of analysis.

scholarly journals Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1613
Author(s):  
Mariagrazia Molfetta ◽  
Giuseppe Celano ◽  
Fabio Minervini
Keyword(s):  
Antioxidant Activity ◽  
Volatile Organic Compounds ◽  
Durum Wheat ◽  
Organic Compounds ◽  
Glycaemic Index ◽  
Amino Acid Derivative ◽  
Gamma Aminobutyric Acid ◽  
Durum Wheat Semolina ◽  
Volatile Organic

Increasing preference of consumers and bakers towards bread manufactured with mixed flours and/or sourdough drove us to investigate about influence of flours and sourdough on crumb grain, chemical, sensory, and in vitro glycaemic index (GI) and antioxidant activity of bread. To this aim, we produced and compared six experimental breads: three were based on a mixture of flours (soft wheat, durum wheat semolina, barley, oat, rye, and buckwheat); three were semolina-based breads. Two different sourdoughs (wheat or mixed flours) were assessed. Compared to semolina breads, those containing a mixture of flours showed higher specific volume. The use of sourdough led to increased concentrations of total free amino acids (FAA). Mixed flours bread with addition of mixed flours sourdough was rich in some essential FAA and amino acid derivative bioactive gamma-aminobutyric acid. Type of flours had higher influence than sourdough addition on volatile organic compounds. All the mixed flours breads, although showing profiles of volatile organic compounds differing from those of semolina breads, resulted acceptable. In addition, they had lower GI and higher antioxidant activity than semolina breads. Type of flours had much higher impact on GI and antioxidant activity than sourdough.

scholarly journals Yield, size, nutritional value, and antioxidant activity of oyster mushrooms grown on perilla stalks

2017 ◽  
Vol 24 (2) ◽  
pp. 347-354 ◽  
Author(s):  
Huizhen Li ◽  
Zhijun Zhang ◽  
Mengxue Li ◽  
Xiaojun Li ◽  
Ziwen Sun
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
Oyster Mushrooms

scholarly journals Organic acid, volatiles profile and sensory properties of ginger wines fermented by different yeasts

2020 ◽  
Vol 165 ◽  
pp. 05017
Author(s):  
Dandan Wu ◽  
Yuhong Jin ◽  
Zhengtao Zhao
Keyword(s):  
Organic Acid ◽  
Similar Rate ◽  
Preference Score ◽  
Sensory Properties ◽  
Total Acid ◽  
Alcohol Content ◽  
Ion Mobility Spectrometer ◽  
Organic Composition ◽  
Volatile Organic ◽  
Aroma Components

In this research, five yeasts were selected to ferment ginger juice to produce ginger wines. The changes of total sugar, reducing sugar, total acid, pH and alcohol content during fermentation were studied. The organic acid composition, aroma components and sensory properties of produced wine were analyzed. The results showed that all samples were fermented at a similar rate and the alcohol content reached 12%, but the total acidity was significantly different. Wine 5# had the lowest concentration of succinic acid and highest concentrations of pyruvate acid and lactic acid. The flavor fingerprint of five kinds of ginger wines was developed by the Gas Chromatograph - Ion Mobility Spectrometer (GC-IMS). Among 82 identified compounds, around 32 volatiles were found to be unique compounds that related to the special yeast species used for the fermentation. PCA analysis results indicated that wine 4# and 5# had the highest similarity in volatile organic composition. However, they exhibited different sensory properties. Wine 5# had the highest preference score while wine 4# had the lowest preference among five wines. In general, Yeast 5# provided the strongest and pleasant aroma, the best taste and sensory quality.

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