INDUSTRIAL CROPS AND PRODUCTS
·
2022
·
IF 6.449
Shenglan Liao,Gang Yang,Shan Huang,Bin Li,Aijun Li,Jianquan Kan
Malassezia restricta is associated with many human diseases. Currently, the limited number of antifungal drugs and the rising resistance of M. restricta have prompted research into safer, and more effective antifungal alternatives. In this study, we aimed to investigate Zanthoxylum schinifolium Siebold & Zucc. essential oil (ZSEO) with respect to its chemical composition, antifungal activity, and potential modes of action against M. restricta . Linalool (34.15%), limonene (21.24%), and sabinene (10.39%) were identified to be the predominant components of ZSEO. Moreover, ZSEO showed antifungal activity against M. restricta , with minimum inhibitory concentration and minimum fungicidal concentration values of 2.5 and 10.0 mg/mL, respectively. Further, cell membrane damage assays showed that interactions between ZSEO and cell membrane resulted in increased Zeta potential and cell membrane depolarization. Moreover, ZSEO induced lipid disorder in cell membrane, resulting in increased cell membrane fluidity . Moreover, oxidative stress experiments revealed that ZSEO could inhibit cell metabolism activity, and disrupt the homeostasis of reactive oxygens species. Finally, electron microscopy analyses confirmed the morphological and ultrastructural changes of M. restricta cells. These findings support ZSEO as a potential antifungal agent to control M. restricta and prevent related diseases.
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FOOD CHEMISTRY
·
2021
·
IF 7.514
Xiya Feng,Hongwei Wang,Zhirong Wang,Pimiao Huang,Jianquan Kan
Huajiao ( Zanthoxylum bungeanum maxim. and Zanthoxylum armatum DC.) is a highly prized spice in China due to its distinctive aroma and taste. The volatile organic compounds (VOCs) of eight kinds of red and green huajiao which varied according to geographical indication of P.R. China were evaluated by electronic nose (E-nose), headspace solid-phase microextraction–gas chromatography-mass spectrometry (HS-SPME-GC–MS) and headspace-gas chromatography–ion mobility spectrometry (HS-GC-IMS). Results showed that red huajiao emitted more terpenes, esters, and fewer alcohols than green huajiao. Partial least squares-discriminant analysis based on GC–MS and GC-IMS data was revealed a good classifying tool for huajiao from different original habitats. Four and eight aroma substances were selected as the potential markers by the variable importance in projection (VIP) variable selection method, respectively. The results of the current study provide a useful basis in the huajiao aroma difference study. Additionally, a rapid huajiao aroma analysis method using GC-IMS was developed.
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Foods
·
2023
·Vol. 12
·期 19
·3702
·
IF 5.2
Qincao Chen,Penghui Yu,Ziyi Li,Yuhang Wang,Yafang Liu,Yin Zhu,Haihui Fu
Aroma is a vital factor influencing tea quality and value. It is a challenge to produce a kind of black tea with a floral/fruity aroma, good taste, and without a green/grassy odor simultaneously using small- and medium-leaf tea species. In this study, the effect of re-rolling treatment on the aroma quality of small-leaf Congou black tea was investigated using the methods of the equivalent quantification of aroma and gas chromatography–mass spectrometry (GC-MS). Sensory evaluation showed that re-rolling treatment improved the aroma quality of Congou black tea by conferring upon it floral and fruity scents. In total, 179 volatile compounds were identified using GC-MS, of which 97 volatiles showed statistical differences (Tukey s-b(K),p< 0.05). Re-rolling treatment significantly reduced the levels of alcoholic fatty acid-derived volatiles (FADVs) and volatile terpenoid (VTs), but increased the levels of aldehydic and ester FADVs, most amino acid-derived volatiles (AADVs), carotenoid-derived volatiles (CDVs), alkene VTs, and some other important volatile compounds. Based on the odor characteristics and fold changes of differential volatile compounds, hexanoic acid, hexyl formate, cis-3-hexenyl hexanoate, (Z)-3-hexenyl benzoate, hexyl hexanoate, phenylacetaldehyde, benzyl alcohol, β-ionone, α-ionone, dihydroactinidiolide, ipsenone, β-farnesene, β-octalactone, melonal, etc., were considered as the potential key odorants responsible for the floral and fruity scents of re-rolled black tea. In summary, this study provides a novel and simple processing technology to improve the aroma quality of small-leaf Congou black tea, and the results are beneficial to enriching tea aroma chemistry.Keywords:black tea;aroma;re-rolling;GC-MS;fermentation
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JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2019
·Vol. 43
·期 8
·e14003
·
IF 1.288
Zhong-Sheng Tang,Xin-An Zeng,Margaret A. Brennan,Zhong Han,Debao Niu,Yujia Huo
Characteristic aroma substances of cis-rose oxide imparts the odorant of “lychee-like,” while of citronellol is the precursor of it in lychee. The characterization of volatiles of lychee wine fermentation using headspace solid-phase microextraction gas chromatography-mass spectrometry combined with headspace gas chromatography-ion mobility spectrometry were done to regulate processing. Results indicated that the total of 97 volatiles (38 in common) were observed during fermentation, including 39 terpenoids, 5 alcohols, 22 esters, 4 acids, 7 alkenes, 4 ketones and ethers, 3 sulfur compounds and others. Losses of characteristic aromas mainly occurred during primary fermentation more than threefold decrease. The volatility of cis-rose oxide was stronger than citronellol, which implied that more gentle processing should be performed to protect lychee flavor. Cis-rose oxide was a mixture of monomer and dimer with unequal proportion, while citronellol was a monomer in lychee. The work provides important new information on aroma development during fermentation. Practical applications Fruit consumption, among which tropical fruit-based products have gained huge popularity in the recent years. The main high value-added processed products of lychee pulp are lychee wine and vinegar; however, the typical aroma always decreased or disappeared during fermentation. Therefore, this study aims at providing more information for product improvement and process development.
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JOURNAL OF MEDICINAL FOOD
·
2014
·Vol. 17
·期 2
·236-243
·
IF 1.699
Qisi Lin,Miao Wang,Jinghua Li,Wanping Shi,Hui Wang,Chunjie Zhao
Recineckea carnea and Tupistra chinensis collected from the Guizhou province (China) were evaluated in this study. Petroleum ether fractions from the two herbs were subjected to gas chromatography–mass spectrometry analysis; 10 species, which were fatty acids or aliphatic esters, were identified. The antimicrobial activities of a variety of extracts were evaluated against four microorganisms. The methanol extract (ME), chloroform fraction, and ethyl acetate fraction from T. chinensis exhibited antimicrobial activities comparable to standard antibiotics, whereas none of the investigated extracts from R. carnea demonstrated any antimicrobial activities. The antioxidant potential was evaluated in vitro using ferric-reducing antioxidant power (FRAP) and the 2,2-diphenyl-1-picrylhydrazil (DPPH) radical method. The FRAP value of the ME from T. chinensis (4.19±0.088 mmol/g) was found to be significantly higher than the analogous extract from R. carnea (2.39±0.092 mmol/g); the EC50 of the ME from R. carnea (0.32±0.011 mg/mL) was found to be significantly higher than that of T. chinensis (0.30±0.015 mg/mL). Total phenolic content was estimated by the Folin–Ciocalteu's colorimetric method. A positive correlation was found between total phenolic content and antioxidant activities (FRAP value and the reciprocal of EC50). The results suggested that the phenolic compounds contributed significantly to the antioxidant capacity of R. carnea and T. chinensis.
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