Volatile Composition and Enantioselective Analysis of Chiral Terpenoids of Nine Fruit and Vegetable Fibres Resulting from Juice Industry By-Products

Abstract

Fruit and vegetable fibres resulting as by-products of the fruit juice industry have won popularity because they can be valorised as food ingredients. In this regard, bioactive compounds have already been studied but little attention has been paid to their remaining volatiles. Considering all the samples, 57 volatiles were identified. Composition greatly differed between citrus and noncitrus fibres. The former presented over 90% of terpenoids, with limonene being the most abundant and ranging from 52.7% in lemon to 94.0% in tangerine flesh. Noncitrus fibres showed more variable compositions, with the predominant classes being aldehydes in apple (57.5%) and peach (69.7%), esters (54.0%) in pear, and terpenoids (35.3%) in carrot fibres. In addition, enantioselective analysis of some of the chiral terpenoids present in the fibre revealed that the enantiomeric ratio for selected compounds was similar to the corresponding volatile composition of raw fruits and vegetables and some derivatives, with the exception of terpinen-4-ol and -terpineol, which showed variation, probably due to the drying process. The processing to which fruit residues were submitted produced fibres with low volatile content for noncitrus products. Otherwise, citrus fibres analysed still presented a high volatile composition when compared with noncitrus ones.

Profiles of Volatile Compounds in Blackcurrant (Ribes nigrum) Cultivars with a Special Focus on the Influence of Growth Latitude and Weather Conditions

“…HS-SPME conditions were optimized to achieve optimum analytical performance. In this regard, sample amount (0.5–4 g), pre-equilibrium time (5–20 min), extraction time (20–50 min), extraction temperature (35–60 °C), and desorption time (1–3 min) were assessed (data not shown) as in a previous work . Optimum HS-SPME conditions were selected on the basis of the total area of detected volatiles, leading to a 2 g sample amount, a pre-equilibrium time of 10 min, an extraction time of 30 min, an extraction temperature of 45 °C, and a desorption time of 3 min.…”

Analysis of flavour compounds and prediction of sensory properties in sea buckthorn (Hippophaë rhamnoides L.) berries

“…Identification of volatile compounds was carried out as detailed in previous works by mass spectra match (direct match> 800) and comparison of linear retention indexes (RI) calculated with an homologous series of n ‐alkanes (C 9 ‐C 30 from Supelco) with those available in the Nist WebBook (Lindstrom & Mallard, ; Marsol‐Vall et al , ; Marsol‐Vall et al , ). Total ion current (TIC) was used for peak area integration.…”

Chirality: An inescapable concept for the pharmaceutical, bio‐pharmaceutical, food, and cosmetic industries

“…Separation is mostly accomplished using chromatographic columns containing particles that have been treated with CS. Modified polysaccharides, glycopeptide antibiotics, and CDs are among the CS being employed [130–155].…”