Headspace Solid-phase Microextraction And Gas Chromatography-mass Spectrometry Research Articles

Identification and inhibition of key off-odorants in boiled greenfin horse-faced filefish (Thamnaconus septentrionalis) subjected to perilla polyphenols extract

The generation of off-flavor during boiling significantly hampers the acceptability and popularity of the greenfin horse-faced filefish (BFF). Adding perilla to Chinese fish dishes can enhance the flavor of fish. A total of 72 volatile compounds were quantified in BFF with different addition of Perilla polyphenol extract (PPE) (i.e., 0, 0.1 %, 0.3 %, 0.5 %, w: w) by headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). Based on the gas chromatography-olfactometry (GC-O), odor activity value (OAV) and recombination omission testing, (Z)-4-heptenal, (E,E)-2,4-heptadienal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, heptanal, nonanal, octanal, decanal, (E)-2-hexenal, (E)-2-octenal, (E)-2-nonenal were identified as volatiles contributing to the off-flavor, while linalool and β-ionone exhibited a mitigating effect. Moreover, the antioxidant capacities of PPE assessed through 2,2-diphenyl-1-picrylhydrazyl (DPPH) and thiobarbituric acid reactive substances (TBARs) assays, exhibited a positive correlation with perilla polyphenols contents. Orthogonal partial least square discriminate analysis (OPLS-DA) and partial least-squares regression (PLSR) results indicated a significant relationship between the off-flavor of BFF and lipid oxidation, adding 0.3% PPE resulted in a marked improvement in flavor profile, with a reduction in off-flavors associated with fishy, oily/fatty and marine, while simultaneously enhancing the freshness, herbal flavors, and overall acceptability of the product.

Antioxidant Activity and Volatile Oil Analysis of Ethanol Extract of Phoebe zhennan S. Lee et F. N. Wei Leaves

The medicinal value of P. zhennan has been documented in traditional Chinese medicine books. The aim of this paper was to study the antioxidant activity of alcoholic extracts of P. zhennan leavesusing 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2-phenyl-4,4,5,5-tetramethylimidazolineoxyl-1-oxyl-3-oxide (PTIO) radical scavenging and ferric ion reducing antioxidant power (FRAP) assays. The active components of the leaves were identified via headspace solid-phase microextraction and gas chromatography–mass spectrometry (HS-SPME-GC-MS). The results showed that the scavenging rate of DPPH was 94.67%with an EC50 value of 0.674 mg/mL at a concentration of 2 mg/mL. The maximum scavenging rate was 47.40% at a Trolox equivalent of 0.33 mg TE/mL for PTIO radicals. The FRAP reached 84.80% at 0.20 mg/mL concentration. The results confirmed the strong antioxidant activity of the extracts. Furthermore, 44 compounds, mostly terpenoids, obtained from the alcoholic extracts of P. zhennan leaves were analyzed using HS-SPME-GC-MS and 15 of these compounds had a relative content exceeding 1%. The strong antioxidant activity of the alcoholic extracts of P. zhennan leaves could be attributed to the presence of copaene (33.97%), β-caryophyllene (4.42%), δ-cadinene (11.04%), γ-muurolene (4.78%), cis-calamenene (2.02%), linalool (1.04%), α-pinene (1.46%), borneol acetate (1.5%), and γ-terpinene (0.66%). This study demonstrates the potential medicinal value of alcoholic extracts of P. zhennan leaves.

The Volatile Flavor Substances, Microbial Diversity, and Their Potential Correlations of Inner and Surface Areas within Chinese Qingcheng Mountain Traditional Bacon.

The objective of this study was to explore the microbial diversity, volatile flavor substances, and their potential correlations in inner and surface Chinese Qingcheng Mountain traditional bacon (CQTB). The results showed that there were 39 volatile flavor substances in inner and surface CQTB detected by headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). Moreover, significant differences in volatile flavor substances between the inner and surface CQTB were observed. Sixteen key volatile flavor substances were screened (OAV > 1), including guaiacol, nonanal, ethyl isovalerate, and others. High-throughput sequencing (HTS) result indicated that Firmicutes, Proteobacteria, and Actinobacteria were the predominant bacterial phyla, and Ascomycota and Mucoromycota were the predominant fungal phyla. Staphylococcus, Psychrobacter, and Brochothrix were the predominant bacteria, and Debaryomyces, Penicillium, and Mucor were the predominant fungal genera. Spearman correlation coefficient analysis suggested that Apiotrichum and Lactobacillus were closely and positively correlated with the formation of key phenol compounds. The present work demonstrates the microbial diversity and related volatile flavor substances and their potential correlations in CQTB and provides a theoretical basis for the development of microbial starter culture and green processing of CQTB.

Comparative Analysis of Volatile Compounds from Four Radish Microgreen Cultivars Based on Ultrasonic Cell Disruption and HS-SPME/GC-MS.

The ultrasonic cell disruption method was used to efficiently extract isothiocyanates and other volatile compounds from radish microgreens. A total of 51 volatiles were identified and quantified by headspace solid-phase micro-extraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS) in four radish microgreen cultivars, mainly including alcohols, aldehydes, isothiocyanates, sulfides, ketones, esters, terpenes, and hydrocarbons. The correlation between cultivars and volatile compounds was determined by chemometrics analysis, including principal component analysis (PCA) and hierarchical clustering heat maps. The aroma profiles were distinguished based on the odor activity value (OAV), odor contribution rate (OCR), and radar fingerprint chart (RFC) of volatile compounds. This study not only revealed the different flavor characteristics in four cultivars but also established a theoretical basis for the genetic improvement of radish microgreen flavors.

Simultaneous qualitative and quantitative analyses of volatile components in Chinese honey of six botanical origins using headspace solid-phase microextraction and gas chromatography-mass spectrometry.

Honey aroma is one of its most important properties and it depends on the qualitative and quantitative composition of the volatile compounds. The volatile profile of honey could reveal its botanical origin to avoid a false characterization. Thus, it is of great significance to honey authentication. This study developed and validated a headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) method for simultaneous qualitative and quantitative analyses of 34 volatile components in honey. The developed method was applied to 86 honey samples from six different botanical origins, including linden honey, rape honey, jujube honey, vitex honey, lavender honey and acacia honey. The volatile fingerprints and quantitative results were simultaneously obtained by using the SCAN+SIM mass spectrometry scanning mode. The limits of quantifications (LOQs) and limits of detections (LODs) of 34 volatile compounds were in the ranges of 1-10 ng/g and 0.3-3 ng/g, respectively. And the spiked recoveries ranged between 70.6% and 126.2%, with the relative standard deviations (RSDs) not higher than 45.4%. A total of 98 volatile compounds were found with relative contents determined, and the 34 volatile compounds were determined with absolute concentrations. Based on the volatile fingerprints and the contents of volatile compounds, honey samples from six botanical origins were well classified by principal component analysis and orthogonal partial least-squares discrimination analysis. The HS-SPME-GC-MS method was successfully applied to achieve the volatile fingerprints of six types of honey and to absolute quantitative analyze of 34 volatile compounds with satisfying sensitivity and accuracy. Chemometrics analysis showed significant correlations between honey types and volatiles. These results reveal the characteristics of volatile compounds in six types of unifloral honey and provide some supports for honey authentication. This article is protected by copyright. All rights reserved.

Analysis of Important Volatile Organic Compounds and Genes Produced by Aroma of Pepper Fruit by HS-SPME-GC/MS and RNA Sequencing.

Pepper is an important condiment, and its aroma affects its commercial value. In this study, transcriptome sequencing and combined headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to analyze the differentially expressed genes and volatile organic compounds in spicy and non-spicy pepper fruits. Compared with non-spicy fruits, there were 27 up-regulated volatile organic compounds (VOCs) and 3353 up-regulated genes (Up-DEGs) in spicy fruits. The results of KEGG enrichment analysis of the Up-DEGs combined with differential VOCs analysis showed that fatty acid biosynthesis and terpenoid biosynthesis may be the main metabolic pathways for aroma differences between non-spicy and spicy pepper fruits. The expression levels of the fatty acid biosynthesis-related genes FAD, LOX1, LOX5, HPL, and ADH and the key terpene synthesis gene TPS in spicy pepper fruits were significantly higher than those in non-spicy pepper fruits. The differential expression of these genes may be the reason for the different aroma. The results can provide reference for the development and utilization of high-aroma pepper germplasm resources and the breeding of new varieties.

Chemical composition, fatty acid composition, and volatile compounds of a traditional Kurdish fermented cereal food: Tarkhineh

Tarkhineh is a traditional Kurdish fermented food made from the wheat meal (bulgur) and Doogh and is extensively consumed by people from all walks of life. The strategies of chemical composition (ash, protein, crude fat, salt), headspace solid-phase microextraction, and gas chromatography-mass spectrometry (HS-SPME-GC/MS) were applied to analyze Tarkhineh. The amount of ash and protein was relatively high, while the amount of fat was low. The average ash, protein, fat, and salt contents of the samples were 5.37%, 10.45%, and 1.46%, 4.87% respectively. A total of 9 fatty acids were identified in Tarkhineh, comprised of 34.42% unsaturated and 65.66% saturated fatty acids. Palmitic acid (48.58%), oleic acid (30.42%), stearic acid (6.29%), myristic acid (5.13%), and linoleic acid (4.1%) were the major fatty acids. Furthermore, 13 volatile compounds were identified. Hexadecane (53.42%), tetracosane (9.68%), and tetradecane (9.34%) were the most common aroma volatile compounds in Tarkhineh. This study provides new information on Tarkhineh that will be useful in explaining its unique properties.

Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork.

This study attempts to explore the suitable conditions for the detection of volatile flavor compounds (VFCs) in Ningxiang pork by headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). Ningxiang pigs were harvested from a slaughterhouse and a longissimus dorsi sample was collected from each animal. The VFCs of Ningxiang pork can be strongly impacted by the detection conditions (columns, weight of meat samples, heat treatment time, equilibrium conditions, and extraction conditions) that need to be optimized. Our results also provided the optimal test conditions: weighing 5 g of meat samples, grinding for 30 s in a homogenizer, heat treatment at 100 °C for 30 min, equilibration at 70 °C for 30 min, and extraction at 100 °C for 50 min. Furthermore, the feasibility and representativeness of the test method were confirmed based on principal component analysis and a comparison of the three pork VFCs. These findings offer researchers a unified and efficient pretreatment strategy to research pork VFCs.

Effects of different koji on aroma components of Rice Wine

Aroma composition is critical to the quality of rice wine. In order to clarify the effect of different koji on the aroma components of rice wine. The Yuanyang rice was selected as raw material, and three kinds of rice wine koji were added during rice wine fermentation. The aroma components of three wine samples fermented at 31 °C for nine days were qualitatively and quantitatively analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that a total of 81 aroma components were detected in the three groups of wine samples, including 30 esters, 18 alcohols, 4 acids and 29 other organic substances. The ester with the most content was ethyl palmitic acid, and the alcohol with the most content was ethanol. Therefore, the amount and type of esters, the ratio and interaction among esters, alcohols and acids in wine play an important role in the sensory quality of rice wine, and the joint action of various aroma components affects the quality of rice wine.

Identification and characterization of the key volatile flavor compounds in black teas from distinct regions worldwide.

Volatile flavor compounds in 112 black teas from seven countries were analyzed by untargeted metabolomics using headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS). Multivariate statistical analysis and odor activity values (OAVs) were used to classify these samples and identify key odorants. A total of 140 volatile flavor compounds (VFCs), including 12 different groups, were identified, and alcohols were prevalent in China and India samples, accounting for 40.83% and 34.96% of the total VFCs, respectively. Eight volatile compounds with OAVs>1 were identified as key active differential odorants in Chinese, Indian, and Sri Lankan samples, including linalool, pentanoic acid, methyl salicylate, hexanoic acid, 1-methyl-naphthalene, phenylethyl alcohol, geraniol, and β-ionone. Linalool, pentanoic acid, and hexanoic acid in Indian black teas, phenylethyl alcohol in Chinese black teas, and 1-methyl-naphthalene, β-ionone in Sri Lankan black teas could be used to discriminate different black tea groups. A total of 12-14 VFCs with OAVs>1 were identified as key active aromatics in Chinese black tea sample. Linalool and benzeneacetaldehyde in Yingde (Guangdong) black tea, methyl salicylate in Taiwanese samples, and benzeneacetic acid in Anhui black tea could be used as biomarkers to distinguish them from other Chinese samples. Sensory evaluation results showed that most black teas presented the common sweet, floral odors, which were consistent with GC-MS analysis. These results will contribute to characterize the odor metabolome of black teas and provide biochemical basis for identifying the authenticity of different black teas. PRACTICAL APPLICATION: Linalool, pentanoic acid, and hexanoic acid in Indian black teas, phenylethyl alcohol in Chinese black teas, 1-methyl-naphthalene, β-ionone, and methyl salicylate in Sri Lankan black teas could be used to discriminate black teas from the three countries. Linalool and benzeneacetaldehyde in Yingde black teas, methyl salicylate in Taiwanese black teas, and benzeneacetic acid in Anhui black tea are the potential biomarkers to distinguish these teas from other Chinese black teas.

Unraveling the microbial community and succession during zha-chili fermentation and their relationships with flavor formation

Zha-chili is a popular traditional fermented food among people in central and southwest China for its nice flavor. It is produced from grain and fresh chili undergoing spontaneously anaerobic fermentation. In this study, the high-throughput sequencing (HTS), high-performance liquid chromatography (HPLC), and head-space solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) were applied to systematically study the dynamic of microbial community and flavor substances during zha-chili fermentation. Simultaneously, the physicochemical factors were investigated to decode the core factors affecting the microbial succession. Results showed that Lactobacillus and Kazachstania were the most dominant bacterium and fungus, respectively, and lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeasts dominated the whole fermentation. Besides, acidity, ethanol, and temperature were the core factors that shifted the microbial succession. Herein, the acidity and ethanol drove the bacterial succession from Weissella to Lactobacillus, then temperature affected the succession that Lactobacillus was partially replaced by Acetobacter. Meanwhile, acidity and ethanol actuated the fungal succession that Gibberella was superseded by Kazachstania. Moreover, Lactobacillus, Acetobacter, Kazachstania, Wickerhamomyces, Kluyveromyces, and Cyberlindnera were the core microbes associated with the formation of flavor substances including lactic acid, acetic acid, ethanol, ethyl lactate, ethyl acetate, and umami free amino acids. These findings will be helpful to unravel the formation of flavor substances based on microbial community and succession during zha-chili fermentation, providing a solid foundation for the process optimization and quality control of zha-chili.

Enhancing count of Aspergillus colony in wheat based on nanoparticles modified chemo-responsive dyes combined with visible/near-infrared spectroscopy

The current study aims to enhance the colony number for different Aspergillus species infection in for early mildewing in wheat using a combination of Visible/near-infrared spectroscopy (Vis/NIRs) and colorimetric sensor array (CSA) technology. The CSA was fabricated from nanoparticles polymer styrene acrylic and porous silica nanospheres (PSN) doped chemo-responsive dyes for the detection of volatile organic compounds (VOCs). The composition and relative content of VOCs of the infected wheat samples by Aspergillus were determined using headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). The Vis/NIRs spectral data were preprocessed and subjected comparatively to chemometric models. The prediction model for the colony count established using synergy interval genetic algorithm partial least squares performs optimally for quantifying the three Aspergillus species. The correlation coefficients for all the established quantitative prediction models for A.glaucus, A.candidus and A.flavus in wheat were above 0.95 with a root mean square error < 0.5. The performance of the model based on the nanoparticles modified CSA was more sensitive, whereas, the sensor unit doped with PSN performed better at predicting the colonies number of Aspergillus. Based on accurate quantitative analysis of volatile markers, it would be possible to greatly improve the accuracy of early detection of wheat mildew within 95% confidence interval. The research offers enormous capability in mildewing analysis for food quality and safety control.

Taxonomic implications of volatile secondary metabolites emitted from birch (Betula L.) buds

The volatile secondary metabolites emitted from the buds of 22 different species and two varieties of birch were analyzed using headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS) methods. The volatile compositions of 21 birch buds are reported for the first time, to our knowledge. Both the mass spectral data and the calculated retention indices were used to identify the compounds. 273 different components were found and the structures of 200 compounds were precisely identified. An additional 46 compounds were classified according to their group. The terpenes were the biggest group of volatile compounds secreted by birch buds, including 13 monoterpenes, 10 C13 norterpenes, 12 norsesquiterpenes and 108 sesquiterpenes. Among the volatiles of the birch buds, 79 aliphatic compounds, 13 aromatics and six furan derivatives were also detected. Based on our chemical analyses, three different groups of birches were separated. Specific features of the first group included the presence of C13 norterpenes and norsesquiterpenes. Meanwhile, buds of the second group of birches were relatively abundant in sesquiterpenes while they did not emit C13 norterpenes or norsesquiterpenes. Buds from the third group of birches were rich in methyl and ethyl salicylates. Some characteristic features were also found for the eight other birch species that were not classified into either of the three groups. The study of the volatile secondary metabolites emitted by birch buds provided information useful for Betula genus chemotaxonomy.

Investigation of Volatiles in Cork Samples Using Chromatographic Data and the Superposing Significant Interaction Rules (SSIR) Chemometric Tool.

This study describes a new chemometric tool for the identification of relevant volatile compounds in cork by untargeted headspace solid phase microextraction and gas chromatography mass spectrometry (HS-SPME/GC-MS) analysis. The production process in cork industries commonly includes a washing procedure based on water and temperature cycles in order to reduce off-flavors and decrease the amount of trichloroanisole (TCA) in cork samples. The treatment has been demonstrated to be effective for the designed purpose, but chemical changes in the volatile fraction of the cork sample are produced, which need to be further investigated through the chemometric examination of data obtained from the headspace. Ordinary principal component analysis (PCA) based on the numerical description provided by the chromatographic area of several target compounds was inconclusive. This led us to consider a new tool, which is presented here for the first time for an application in the chromatographic field. The superposing significant interaction rules (SSIR) method is a variable selector which directly analyses the raw internal data coming from the spectrophotometer software and, combined with PCA and discriminant analysis, has been able to separate a group of 56 cork samples into two groups: treated and non-treated. This procedure revealed the presence of two compounds, furfural and 5-methylfurfural, which are increased in the case of treated samples. These compounds explain the sweet notes found in the sensory evaluation of the treated corks. The model that is obtained is robust; the overall sensitivity and specificity are 96% and 100%, respectively. Furthermore, a leave-one-out cross-validation calculation revealed that all of the samples can be correctly classified one at a time if three or more PCA descriptors are considered.

Analysis of the Volatile Components in Selaginella doederleinii by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry.

Selaginella doederleinii (SD) is a perennial medicinal herb widely distributed in China. In this study, the volatile components of SD from two regions (24 batches), namely Zhejiang and Guizhou, were determined by combining headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS). After investigating different influence factors, the optimal conditions for extraction were as follows: The sample amount of 1 g, the polydimethylsiloxane-divinylbenzene (PDMS-DVB) fiber of 65 µm, the extraction time of 20 min, and the extraction temperature of 100 °C. Based on the above optimum conditions, 58 volatiles compounds, including 20 terpenes, 11 alkanes, 3 alcohols, 6 ketones, 3 esters, 11 aldehydes, 1 ether, 1 aromatic, 1 phenol, and 1 furan, were found and identified in SD. Furthermore, hierarchical cluster analysis and principal component analysis were successfully applied to distinguish the chemical constituents of SD from two regions. Additionally, anethol, zingerone, 2,4-di-tert-butylphenol, ledene, hexyl hexanoate, α-cadinol, phytone, hinesol, decanal, octadecene, cedren, 7-tetradecene, copaene, β-humulene, 2-butyl-2-octenal, tetradecane, cedrol, calacorene, 6-dodecanone, β-caryophyllene, 4-oxoisophorone, γ-nonanolactone, 2-pentylfuran, 1,2-epoxyhexadecane, carvacrol, n-pentadecane, diisobutyl phthalate, farnesene, n-heptadecane, linalool, 1-octen-3-ol, phytane, and β-asarone were selected as the potential markers for discriminating SD from 24 habitats in Zhejiang and Guizhou by partial least squares discrimination analysis (PLS-DA). This study revealed the differences in the components of SD from different regions, which could provide a reference for the future quality evaluation.

Blood Ketone Bodies and Breath Acetone Analysis and Their Correlations in Type 2 Diabetes Mellitus.

Analysis of volatile organic compounds in the breath for disease detection and monitoring has gained momentum and clinical significance due to its rapid test results and non-invasiveness, especially for diabetes mellitus (DM). Studies have suggested that breath gases, including acetone, may be related to simultaneous blood glucose (BG) and blood ketone levels in adults with types 2 and 1 diabetes. Detecting altered concentrations of ketones in the breath, blood and urine may be crucial for the diagnosis and monitoring of diabetes mellitus. This study assesses the efficacy of a simple breath test as a non-invasive means of diabetes monitoring in adults with type 2 diabetes mellitus. Human breath samples were collected in Tedlar™ bags and analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS). The measurements were compared with capillary BG and blood ketone levels (β-hydroxybutyrate and acetoacetate) taken at the same time on a single visit to a routine hospital clinic in 30 subjects with type 2 diabetes and 28 control volunteers. Ketone bodies of diabetic subjects showed a significant increase when compared to the control subjects; however, the ketone levels were was controlled in both diabetic and non-diabetic volunteers. Worthy of note, a statistically significant relationship was found between breath acetone and blood acetoacetate (R = 0.89) and between breath acetone and β-hydroxybutyrate (R = 0.82).

Application of Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry (HS-SPME-GC/MS) on the Evaluation of Degradation Efficiency of Phenolic Compounds and Identification of By-Products from Produced Water

Application of the headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC/MS) technique as an analytical tool to monitoring the degradation of phenolic compounds and the formation of by-products in produced water by UV photolysis and UV/peroxide is proposed. All of the experimental conditions for the degradation tests were carried out according to the response of the surface modeling methods developed. The direct photolysis and the UV/H2O2 processes were capable to degrade more than 99% of the initial concentrations of total phenolic components of produced water. The main by-product found was 2,6-di-tert-butylbenzoquinone (DBQ). The presence of DBQ and other hydroxy compounds, constituting the major fraction of by-products identified, demonstrates that the degradations are initiated by the oxidation of the aromatic phenolic ring generating quinones, diphenols, benzoic acids and phenones.

Determination of unifloral honey volatiles fromCentaurea ibericaandZizyphus spinachristiby solid-phase microextraction and gas chromatography-mass spectrometry

Summary The volatiles of two different unifloral Palestinian honeys from botanical species Centaurea iberica and Zizyphus spina-christi have been investigated for the first time. They were isolated, identified, and quantitatively analyzed using Headspace Solid-Phase Microextraction and Gas Chromatography Mass Spectrometry (HS-SPME-GCMS) methodology. The resulted total ion current (TIC) chromatographic profiles reflected the uniqueness of each type of honey and therefore the proposed procedure can be used to characterize each kind of honey by revealing the absence or presence of certain volatile constituents. A total of 18 compounds were seen in Centaurea iberica honey with phenylacetaldehyde, phenylethylalcohol, 2-ethyl hexanoic acid, 2,4,6-trimethylphenol and nonanoic acid as the principal components, whereas 25 compounds were seen in Zizyphus spinachristi honey with benzaldehyde, phenylacetaldehyde, phenylethylalcohol, benzeneacetonitrile, 2-ethyl hexanoic acid, octanoic acid, 2-methoxy-4-(1-propanol)-6...

Anti-malarial activity and HS-SPME-GC-MS chemical profiling of Plinia cerrocampanensis leaf essential oil

BackgroundPlinia cerrocampanensis is an endemic plant of Panama. The leaf essential oil of this plant has shown antibacterial activity. However, anti-malarial activity and chemical profiling by HS-SPME-GC-MS of this essential oil have not been reported before.MethodsAnti-malarial activity of the essential oil (EO) was evaluated in vitro against chloroquine-sensitive HB3 and chloroquine-resistant W2 strains of Plasmodium falciparum. Synergistic effect of chloroquine and the EO on parasite growth was evaluated by calculating the combination index. A methodology involving headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) was developed to investigate the composition of Plinia cerrocampanensis EO.ResultsPlinia cerrocampanensis EO showed a high anti-malarial activity and a synergistic interaction with chloroquine. The Plinia cerrocampanensis EO inhibited P. falciparum growth in vitro at an IC50 of 7.3 μg/mL. Chloroquine together with the EO decreased the IC50 of chloroquine from 0.1 μg/mL to 0.05 μg/mL, and of the EO from 7.3 μg/mL to 1.1 μg/mL. The measured combination index was 0.58, which clearly indicates that the EO acts synergistically with chloroquine. Since the EO maintained its inhibitory activity on the chloroquine-sensitive strain of the parasite, it could be acting by a different mechanism of action than chloroquine. The best HS-SPME-GC-MS analytical conditions were obtained when the temperature of extraction was 49°C, incubation time 14 min, and the time of extraction 10 min. This method allowed for the identification of 53 volatile constituents in the EO, including new compounds not reported earlier.ConclusionsThe anti-malarial activity exhibited by the Plinia cerrocampanensis EO may lend support for its possible use as an alternative for anti-malarial therapy.

Analysis of Leaf Volatiles of Crabapple (&amp;lt;i&amp;gt;Malus&amp;lt;/i&amp;gt; sp.) Individuals in Different Aphids’ Resistance

The aim of this experiment was to analyze the leaf volatiles of crabapple (Malus sp.) individuals at different aphid’s resistance, to ascertain the particular ingredients which has lure or aversion effects on aphid, and to provide reference for finding out a simple method to control effectively aphids. Volatiles of leaves from twenty-one different crabapple individuals were evaluated with the method of head space-solid phase micro-extraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). Volatiles profiles of them were then compared. There are one hundred eighty-six kinds of volatiles were detected with varied contents found in different individuals. And all plants contain eight kinds of common components: 3-Hexen-1-ol, acetate, (Z)-, 4-Hexen-1-ol, (Z)-, n-Decanal, n-Tetradecane, .alpha.-Farnesene, Diethyl Phthalate, Oxime-, methoxy-phenyl- and Dibenzofuran-, wherein the relative content of higher have 3-Hexen-1-ol, acetate, (Z)- and 4-Hexen-1-ol, (Z)-. Specific volatile substances in high resistance plants contain 3-Hexenal, (Z)- and 2-Hexenal, (E)-. Leaf volatiles differ in twenty-one crabapple individuals. High resistance plants specific volatile substances contains 3-Hexenal, (Z)-, 2-Hexenal, (E)- and other small molecular volatile substances, and no-resistance plants all have .beta.-Farnesene.