Volatile Components and Aroma Active Compounds in Aqueous Essence and Fresh Pink Guava Fruit Puree (<i>Psidium guajava </i>L.) by GC-MS and Multidimensional GC/GC-O

Context Psidium guajava L. (Myrtaceae) leaves are used in traditional medicines for the treatment of cancer, inflammation and other ailments. Objective The current study explores scientific validation for this traditional medication. Materials and methods We used ferric-reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picryl hydrazil (DPPH) assays to estimate antioxidant activity of P. guajava leaf extracts (methanol, hexane and chloroform). Antitumour and in vivo cytotoxic activities were determined using potato disc assay (PDA) and brine shrimp lethality assay, respectively. Three human carcinoma cell lines (KBM5, SCC4 and U266) were incubated with different doses (10-100 mg/mL) of extracts and the anticancer activity was estimated by MTT assay. NF-kB suppressing activity was determined using electrophoretic mobility shift assay (EMSA). Chemical composition of the three extracts was identified by GC-MS. Total phenolic and flavonoid contents were measured by colorimetric assays. Results and discussions The order of antioxidant activity of three extracts was methanol4chloro-form4hexane. The IC 50 values ranged from 22.73 to 51.65 mg/mL for KBM5; 22.82 to 70.25 mg/mL for SCC4 and 20.97 to 89.55 mg/mL for U266 cells. The hexane extract exhibited potent antitumour (IC 50 value ¼ 65.02 mg/mL) and cytotoxic (LC 50 value ¼ 32.18 mg/mL) activities. This extract also completely inhibited the TNF-a induced NF-kB activation in KBM5 cells. GC-MS results showed that pyrogallol, palmitic acid and vitamin E were the major components of methanol, chloroform and hexane extracts. We observed significant (p50.05) difference in total phenolic and flavonoid contents of different solvent extracts. Conclusion The present study demonstrates that P. guajava leaf extracts play a substantial role against cancer and down-modulate inflammatory nuclear factor kB. ARTICLE HISTORY

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“…The presence of a-copaene in aqueous essence of P. guajava has been reported previously (Jordan et al 2003).…”

Section: Identification Of Anticancer Compounds By Gc-msmentioning

confidence: 56%

Chemical composition, antioxidant, antitumor, anticancer and cytotoxic effects ofPsidium guajavaleaf extracts

Ashraf

Sarfraz

Rashid

et al. 2016

Pharmaceutical Biology

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“…Pentadecanal, slicky odor of waxy and floral 31) , was found in black rice bran while 6, 10, 14-trimethyl-2-pentadecanone was found in red rice bran. (E)-b-ocimene, presenting in red rice bran, was responsible for wet, cloth and fruity odor 32) . Caproic 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 1097 1100 1101 1101 1114 1132 1145 1152 1161 1162 1169 1172 1175 1180 1181 1189 1192 1199 1200 1202 1212...…”

Section: Resultsmentioning

confidence: 99%

Characterization of Volatile Aroma Compounds from Red and Black Rice Bran

2009

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The volatile oils from red and black rice bran were obtained by hydrodistillation using diethyl ester and the components of that oil were analyzed by capillary GC-MS. The volatile components of essential oil from red and black rice bran were analyzed by GC and GC-MS. One hundred twenty-nine (129) of volatile compounds were identified in red and black rice bran. Myristic acid, nonanal, (E)-bocimene and 6, 10, 14-trimethyl-2-pentadecanone were main compounds in red rice bran, whereas myristic acid, nonanal, caproic acid, pentadecanal and pelargonic acid were main compounds in black rice bran. Guaiacol, presented at 0.81 mg/100 g in black rice bran, is responsible for the characteristic component in black rice.

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“…They worked on volatiles in Costa Rican guava fruit by a simultaneous steam distillation-solvent extraction method and found one hundred and seventy five compounds identified in the aroma concentrate by GC-sniffing technique. Jordan et al (2003), in a study characterizing guava fresh fruit puree aromatic profile by GC-MS, reported the quantification of 51 compounds. The volatile profile of guava fresh fruit puree has been characterized by the presence of terpenic hydrocarbons and 3-hydroxi-2-butanone as quantitatively the major components.…”

Section: Guava Nectar Processingmentioning

confidence: 99%

“…This technique is relatively low cost and easy of automation. An efficient extraction of chemical compounds is dependent on time, stirring, heat, pH and salt, and NaCl concentration (KATAOKA; LORD; PAwLISZYN, 2000). The SPME technique is based on chemical compound adsorption on a silica fiber covered by a stationary phase.…”

Section: Guava Nectar Processingmentioning

confidence: 99%

Changes in guava (Psidium guajava L. var. Paluma) nectar volatile compounds concentration due to thermal processing and storage

Corrêa¹,

Chaves²,

Jham³

et al. 2010

Ciênc. Tecnol. Aliment.

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IntroductionAroma is one of the most important factors in sensory quality identity for fruits and vegetable products. Food aroma can be understood and identified by its volatile chemical compounds content. These volatiles are sensed and the aroma perceived by olfactory sensory receptors either when food are tasted or by its smell exhaled from a distance (NOBREGA, 2003).Volatile compounds have an important role in fruit juice sensory quality, particularly when it is heat treated and need to be stored ISMAIL;ASKAR, 1988). Qualitative and quantitative analyses of aroma compounds are needed in monitoring product quality and for aroma developing in fresh and processed products (SONG et al., 1997).Yen and Lin (1999), studying heat treatment, 95 °C/5 minute, in guava juice, detected a decrease in the volatile compounds content as compared to fresh product; however, there was no important effect of storage time on the volatile concentration up to 60 days under refrigeration at 4 °C. Esters and alcohols had higher concentrations than those of the other volatile compounds. ResumoNéctares de goiaba foram formulados para 10, 12 ou 14 ºBrix. Benzoato de sódio, 500 mg.kg -1 , foi usado como conservante. O Brix foi ajustado usando xarope saturado de sacarose. O néctar foi pasteurizado a 85 °C/42 segundos, em trocador de calor tubular e envasado, a quente, em garrafas de vidro branco de 500 mL. Os produtos foram estocados à temperatura ambiente (25 ± 5 o C) e sob refrigeração (5 ± 2 o C), expostos à luz fluorescente e analisados um dia após processamento (tempo zero) e aos 40, 80 e 120 dias de estocagem. Oito compostos foram identificados e quantificados por Cromatografia Gasosa (CG) -Espectrometria de Massa (EM): hexanal, (E)-hex-2-enal, 1-hexenol, (Z)-hex-3-enol, acetato de (Z)-hex-3-enila, acetato de 3-fenilpropila, acetato de cinamila e ácido acético. O efeito do processamento térmico na concentração de compostos voláteis não foi significativo, exceto um decréscimo na concentração de hexanal (p = 0,0001) e acetato de (Z)-hex-3-enila (p = 0,0029). Observou-se maior decréscimo no teor dos ésteres (Z)-hex-3-enila e acetato de 3-fenilpropila durante a estocagem. O acetato de cinamila apresentou maior decréscimo de concentração após a estocagem. A refrigeração apresentou melhor efeito na estabilidade dos teores de voláteis, principalmente os ésteres. Palavras-chave: néctar de goiaba; compostos voláteis; GC; GC/MS; processamento térmico; estocagem. AbstractGuava nectars were formulated for approximately 10, 12, or 14 o Brix, with 40% guava pulp. Sodium benzoate, 500 mg.kg -1 was used as preservative. The Brix value was adjusted with saturated sucrose syrup. The guava nectar was pasteurized (85 o C/42 seconds) in tubular heat exchanger and then hot filled in 500 mL white glass bottles. The products were stored either at room temperature (25 ± 5 o C) or refrigerated (5 ± 2 °C) under fluorescent light exposure and analyzed on the day after processing (time zero) and also 40, 80, and 120 days of storage. Eight compounds were identif...

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Volatile Components and Aroma Active Compounds in Aqueous Essence and Fresh Pink Guava Fruit Puree (Psidium guajava L.) by GC-MS and Multidimensional GC/GC-O

Cited by 112 publications

References 14 publications

Chemical composition, antioxidant, antitumor, anticancer and cytotoxic effects ofPsidium guajavaleaf extracts

Chemical composition, antioxidant, antitumor, anticancer and cytotoxic effects ofPsidium guajavaleaf extracts

Characterization of Volatile Aroma Compounds from Red and Black Rice Bran

Changes in guava (Psidium guajava L. var. Paluma) nectar volatile compounds concentration due to thermal processing and storage

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