Comprehensive two-dimensional gas chromatography and three-dimensional fluorometry for detection of volatile and bioactive substances in some berries

Dymerski, Tomasz; Namieśnik, Jacek; Vearasilp, Kann; Arancibia-Ávila, Patricia; Toledo, Fernando; Weisz, Moshe; Katrich, Elena; Gorinstein, Shela

doi:10.1016/j.talanta.2014.11.061

Cited by 28 publications

(12 citation statements)

References 30 publications

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“…Aroma is a complex mixture of many volatile compounds. As berry consumption of various products including fruits, juice, puree, jams and wine has increased due to its nutritional value and many health beneficial effects, many studies have identified aroma/flavor volatile compounds in products that impact consumer acceptability and consumption [ 14 , 15 ]. However, there is still very limited information of the chemical composition and health beneficial effects of berry volatiles.…”

Section: Introductionmentioning

confidence: 99%

Berry Phenolic and Volatile Extracts Inhibit Pro-Inflammatory Cytokine Secretion in LPS-Stimulated RAW264.7 Cells through Suppression of NF-κB Signaling Pathway

Brownmiller

Stebbins

et al. 2020

Antioxidants

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Berries are a rich source of phytochemicals, especially phenolics well known for protective activity against many chronic diseases. Berries also contain a complex mixture of volatile compounds that are responsible for the unique aromas of berries. However, there is very limited information on the composition and potential health benefits of berry volatiles. In this study, we isolated phenolic and volatile fractions from six common berries and characterized them by HPLC/HPLC-MS and GC/GC-MS, respectively. Berry phenolic and volatile fractions were evaluated for an anti-inflammatory effect using lipopolysaccharide (LPS)-stimulated RAW264.7 macrophage cells by measuring levels of pro-inflammatory cytokines and the nuclear factor-kappa B (NF-κB) signaling pathway. Results showed that LPS-induced excessive production of nitric oxide (NO), prostaglandin E2 (PGE2), cyclooxygenase-2 (COX-2), interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α), which were inhibited by berry phenolic and volatile extracts. Moreover, berry phenolic and volatile extracts reduced the nuclear translocation of NF-κB by blocking the phosphorylation of p65 and degradation of IκBα. These findings showed that berry volatiles from six berries had comparable anti-inflammatory effects to berry phenolics through the suppression of pro-inflammatory mediators and cytokines expression via NF-κB down-regulation, despite being present in the fruit at a lower concentration.

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Section: Introductionmentioning

confidence: 99%

Berry Phenolic and Volatile Extracts Inhibit Pro-Inflammatory Cytokine Secretion in LPS-Stimulated RAW264.7 Cells through Suppression of NF-κB Signaling Pathway

Brownmiller

Stebbins

et al. 2020

Antioxidants

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“…Also, restricting the use of synthetic antioxidants leaded to an incremental interest of natural antioxidant sources. Therefore, there is an increasing way in consumer priorities based on natural antioxidants, which have given a driving force to the initiatives to detect many new sources of antioxidants (Dymerski et al, 2015;Gorinstein et al, 2013;Gülç in, 2008aGülç in, , 2009Namiesnik et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

LC–MS/MS analysis, antioxidant and anticholinergic properties of galanga (Alpinia officinarum Hance) rhizomes

Köse

Gülçın

Goren

et al. 2015

Industrial Crops and Products

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236

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“…Relatively speaking, the research on the aroma of the blueberry is lagging. There have been fewer than 100 volatile compounds reported in blueberry [ 13 ]. The main aroma substances found in rabbiteye blueberry are ethyl acetate, limonene, hexanol, (Z)-3-hexenol, heptanol, β-ionone, terpinene-4-ol, α-terpineol, vanillin, nerol and eugenol [ 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

Changes of the Aroma Composition and Other Quality Traits of Blueberry ‘Garden Blue’ during the Cold Storage and Subsequent Shelf Life

Yan

Pan

et al. 2020

Foods

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The changes of volatile composition and other quality traits of blueberry during postharvest storage were investigated. Blueberries were packaged in vented clam-shell containers, and stored at 0 °C for 0, 15 and 60 days, followed by storage at room temperature (25 °C) for up to 8 days for quality evaluation. The firmness, pH, and total soluble solids increased by 8.42%, 8.92% and 42.9%, respectively, after 60 days of storage at 0 °C. Titratable acidity decreased 18.1% after 60 days of storage at 0 °C. The volatile change was monitored using headspace–solid-phase microextraction–gas chromatography–quadrupole time-of-flight–mass spectrometry (HS-SPME-TOF-MS) and off-odor was evaluated by sensory panel. Volatile compounds generally showed a downward trend during cold storage. However, the subsequent shelf life was the most remarkable period of volatile change, and was represented by the strong fluctuation of ethyl acetate and the rapid decrease of terpenoids. Extending storage from 15 to 60 days under cold condition still resulted in an acceptable odor. However, subsequent storage at higher temperature resulted in a quick deterioration in sensory acceptability. The results proved that cold storage was a reliable way to maintain the quality of blueberry, and flavor deterioration during subsequent shelf life was more fatal to the blueberry flavor.

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Comprehensive two-dimensional gas chromatography and three-dimensional fluorometry for detection of volatile and bioactive substances in some berries

Cited by 28 publications

References 30 publications

Berry Phenolic and Volatile Extracts Inhibit Pro-Inflammatory Cytokine Secretion in LPS-Stimulated RAW264.7 Cells through Suppression of NF-κB Signaling Pathway

Berry Phenolic and Volatile Extracts Inhibit Pro-Inflammatory Cytokine Secretion in LPS-Stimulated RAW264.7 Cells through Suppression of NF-κB Signaling Pathway

LC–MS/MS analysis, antioxidant and anticholinergic properties of galanga (Alpinia officinarum Hance) rhizomes

Changes of the Aroma Composition and Other Quality Traits of Blueberry ‘Garden Blue’ during the Cold Storage and Subsequent Shelf Life

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