Non-volatile Compounds Research Articles

Data-driven monitoring of powder build-up for condition-based maintenance in semiconductor manufacturing facility

PurposeSemiconductor fabrication facilities often suffer from undesired particle introduction into process chambers in vacuum systems. Ideally, it is unusual to observe particles formed in the exhaust pumping line inside the chamber, but non-volatile compound products at relatively low temperatures jeopardize the vacuum pumping system, gas scrubber and the wafer-in-process. This study proposes a monitoring system for constructing a complete condition-based maintenance system for diagnosing the powder build-up within exhaust pipes used in the semiconductor manufacturing industry. This system includes ultrasonic sensors and machine learning.Design/methodology/approachEmploying ultrasonic sensors, physical and data-driven models are established. The time- or frequency-domain data acquired by the monitoring system are converted into cepstrums for modeling the powder layer thickness using machine learning.FindingsThe algorithms used in the proposed system successfully classified the thicknesses with an average accuracy of above 97%, and feature importance analysis identified the quefrency that varied with the thickness of the powder layer.Practical implicationsThe limitation of this research lies within the lab environment. It is unfortunate that the suggested method has not been evaluated in actual semiconductor manufacturing facilities, as powder build-up may take more than a few months to be called the facility maintenance. However, the submitted paper is still valid in academic and engineering aspects to be utilized in industry.Originality/valueWe modeled the system using data acquired by an ultrasonic sensor, and we constructed a data-driven model that was trained using cepstral data to replace the physical models that monitor thickness. We are the first to use ultrasound and machine learning to estimate the thickness of powder in the exhaust vacuum pumping line.

Based on electronic nose and multi-omics, investigate the dynamic changes of volatile and non-volatile organic compounds in waxy wheat Baijiu from different years

Chinese baijiu is highly regarded for its unique flavor, and a variety of crops can be utilized as raw materials in its production. Waxy crops are essential ingredients in the brewing of high-quality baijiu; however, there is currently no comprehensive identification of volatile organic compounds (VOCs) and non-volatile compounds (N-VOCs) in waxy wheat baijiu (WWB). This study aims to investigate the dynamic changes of VOCs and N-VOCs in WWB during several important time periods from new to aged. A total of 25 amino acids underwent changes in the samples, with numerous physiologically active beneficial amino acids showing significant accumulation after aging. Additionally, 517 VOCs changed after aging, predominantly comprising esters and terpenoids, with 72 major VOCs being identified. A total of 718 metabolites were identified in the metabolome, primarily comprising alterations in lipids, amino acids, phenolic acids, organic acids, and alkaloids. These metabolites significantly influenced the levels of amino acids and VOCs. Our study is the first to provide a comprehensive examination of these aspects of WWB, highlighting its unique advantages over other crops. We believe that this research will establish a theoretical foundation for the application of waxy wheat in the baijiu industry, improve baijiu quality, and promote the development of functional baijius.

Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds

Drying technology plays a pivotal role in tea processing. Herein, the differences in color, non-volatile, and volatile components of green tea under various drying methods were investigated. The results indicated that vacuum freeze-microwave increased the L* and b* values, and decreased the a* values of tea leaves. Moreover, vacuum freeze-microwave drying resulted in higher polyphenol content than the other three drying methods although there was no significant difference. A total of 43 volatile compounds were identified. Of these, 2-propanone, ethanol(D), ethanol(M), ethyl acetate(M), 2-methyl-1-butanol, and 2-methylthiophene were found to play an important role in the above discrimination (VIP >1.5). Dry extraction showed a higher content of volatile components than wet extraction. Regardless of the extraction conditions, vacuum freeze-microwave drying exhibited a stronger signal intensity and more volatile components than other drying methods. This study provides a reference for analyzing the quality differences of green tea by different drying methods.

Impact of yeast selection on composition of vinegar fermented from pomace of a Finnish apple cultivar

Alcoholic beverages and vinegar products were produced using the pomace of a Finnish apple cultivar, and the influence of yeast strains on the non-volatile and volatile compound contents were studied. Apple pomace mashes were fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii, and sequential inoculation with Lachancea thermotolerans and S. cerevisiae to produce alcoholic beverages. Commercial non-pasteurized vinegar was used as a starter to ferment alcoholic beverages into vinegars. Ethanol, acetic acid, sugars and organic acids were determined using GC-FID. A total of 63 volatile compounds were detected in the samples using HS-SPME-GC-MS. Alcoholic beverages fermented with the sequential inoculation had the highest total content of organic acids, and pure inoculation with T. delbrueckii resulted in the highest total content of sugars. Selection of different yeast strains did not alter the content of ethanol or acetic acid, but it significantly influenced the composition of volatile compounds in alcoholic beverages and vinegars. Compared to initial apple pomace mash, significant increases in the contents of ethyl esters (up to 4810-folds), higher alcohols (up to 24-folds) and volatile acids (up to 1853-folds) were observed in fermented products depending on the yeasts used. The main volatile compounds in vinegars prepared from S. cerevisiae fermented beverage were 2-phenylethanol, octanoic acid, and decanoic acid, from T. delbrueckii beverage 2-methylpropanoic acid and 3-methylbutanoic acid, and from sequential fermentation ethyl acetate, and ethyl 2-hydroxypropanoate. In conclusion, non-Saccharomyces yeasts have potential to produce more complex aromatic profile to fermented products derived from by-products of apple juice processing.

Efficient synthesis of porous triazine-based macrocycles with 22-carbon and 6-nitrogen ring atoms and their adsorption/desorption of non-volatile organic compounds.

Porous triazine-based macrocycles with 22-carbon and 6-nitrogen ring atoms were efficiently synthesized and used for adsorbing bisphenol A, sulfamethoxazole, sodium dodecyl sulfate, and polyoxyethylene laural ether from aqueous media; after adsorption, simple extraction to desorb the guests from these porous macrocycles demonstrates a facile and efficient approach for porous materials to adsorb and desorb non-volatile organic compounds, thus being potentially applied to other surfactants or antibiotics.

Tea marinating-induced improvement of quality in roasted chicken: The potential relationship between tea, flavor, and hazardous substances

The levels of flavor compounds and hazardous compounds are important indicators for evaluating high-temperature roasted food. In this paper, the effect of tea pre-marination on non-volatile compounds, volatile compounds, and hazardous compounds in roasted chicken. The results showed that the total content of key umami non-volatile compounds in roasted chicken marinated with green tea, white tea, and black tea increased by 17.43 % to 100.11 %. The content of alkenes, alcohols, aldehydes, and ketones in high-temperature roasted chicken marinated with oolong tea and yellow tea was increased. Different teas had varying inhibitory effects on hazardous compounds in high-temperature roasted chicken, while green tea exhibited the highest inhibition efficacy. The inhibition rates of green tea for ACY, 5-HMF, HCAs, and PAHs were 72.12 %, 69.87 %, 92.49 %, and 14.92 %, respectively. Flavonoids in tea may play an important role in the flavor enhancement and hazardous compounds inhibition of high-temperature roasted chicken.

Genus Stachys-Phytochemistry, Traditional Medicinal Uses, and Future Perspectives.

The genus Stachys represents one of the most extensive genera within the subfamily Lamioideae and ranks as one of the largest genera in the Lamiaceae family. Many Stachys species are associated with a rich history in traditional medicine across various cultures, and their extracts and essential oils are rich in non-volatile and volatile compounds. Because of their complex profile of bioactive substances, Stachys members are considered to possess an extensive spectrum of therapeutic properties, including antioxidant, anti-inflammatory, analgesic, antibacterial, cytotoxic, and wound-healing effects, as well as benefits for memory enhancement, lipid profile regulation, blood glucose control, and weight management. Despite the wide distribution and chemical diversity of the genus, studies on its biological activities remain limited. The aim of this review is to summarize the most relevant data from studies on the bioactive compounds, traditional uses, and pharmacological properties of Stachys species found in databases such as Science Direct, PubMed, and Scopus. Specific keywords were used in the search strategy, including "bioactive compounds", "Stachys", "Lamiaceae", "Stachys extract", "Stachys essential oil", "traditional uses", "chemical composition", "therapeutic potential", "clinical trials", "in vivo studies", "in vitro studies". The search strategy was performed according to the guidelines for Preferred Reporting Items for Systematic Reviews and Meta-Analyses. Data from 171 studies were included. The manuscript highlights the drug-discovery potential of Stachys species, emphasizing their potential applications in medicine, cosmetics, dietary supplements, and the food industry. Moreover, it provides important data that could assist Stachys research programs.

Schinus terebinthifolia Raddi-Untargeted Metabolomics Approach to Investigate the Chemical Variation in Volatile and Non-Volatile Compounds.

Schinus terebinthifolia Raddi is used in Brazilian folk medicine due to the wound healing and antiseptic properties of its bark, and its fruit are used as a condiment. However, the aerial parts of this plant have been studied and present some bioactive compounds as well. The aim of this study was to investigate the variation in volatile and non-volatile composition of S. terebinthifolia leaves using untargeted metabolomics. The leaves of four trees were collected over one year; ethanolic extracts were analyzed by UHPLC-MS and fresh leaves were analyzed by GC-MS using HS-SPME. The data were processed using online software. The results suggest seasonality interfered little with the chemical composition of leaves. On the other hand, the sex of the plant clearly determined the chemical composition of both volatile and non-volatile compounds. Chemical variability between plants with male and female flowers is fundamental information for the standardized use of its leaves. Compounds with important biological activities were putatively identified, confirming the potential use of S. terebinthifolia leaves as a source of bioactive compounds, reducing waste and increasing economic gains for local farmers throughout the year.

Characterization of Bioactive Phenolic Compounds Extracted from Hydro-Distillation By-Products of Spanish Lamiaceae Plants.

Plants of the Lamiaceae family are widely used for the extraction of essential oils, and this industry generates a large number of solid residues as by-products, which contain non-volatile valuable compounds. The aim of this work was to identify and quantify the phenolic compounds present in these solid residues from different important Spanish species of Lamiaceae to characterize and valorize them. Forty-seven phenolic compounds were identified by HPLC-DAD-MS and quantified by HPLC-DAD. Different concentrations and types of phenolic compounds were found between the solid residues. The Rosmarinus officinalis extracts showed the highest total phenolic content due to their high phenolic terpene concentrations. The Thymus mastichina extracts were characterized by kaempferol and flavanones, and some flavones were derived from luteolin and apigenin. Finally, the sample Lavandula and Salvia lavandulifolia extracts presented the lowest content of most phenolic compounds, with the exception of some phenolic acids, such as danshensu, salvianolic acid A, and glucosides of hydroxycinnamic acids. Therefore, this work provides information on the quantification of a large number of phenolic compounds using a simple, sensitive, reproducible, and accurate methodology. In addition, the results indicate that these solid residues still contain important amounts of different polyphenols, which are antioxidants and can be used in different industries.

Correlation analysis between key volatile compounds and core functional bacterial community during Sichuan black tea processing

Microorganisms participate in the transformation of non-volatile compounds during black tea processing, while their effects on aroma remains unclear. In the present study, 132 KVCs (key volatile compounds) were identified in Sichuan black tea (SBT), of which, linalool and p-cymene were responsible for the citrus-like and sweet aroma of SBT. During the processing of SBT, Methylobacterium-Methylorubrum, Allorhizobium-Neorhizobium-Pararhizobium-Rhizobium, Pedobacter, Acidovorax, and Sphigomonas were the dominant bacterial genera. PCoA (principal components analysis)and Anoism (analysis of similarities) indicated that the bacterial community undergone subtle changes in various processes. Additionally, Pedobacter and Sphigomonas, core functional bacteria contributing to SBT aroma formation, act mainly by secreting enzymes related to amino acid conversion and glycoside hydrolysis. These enzymes include kynureninase, L-cysteate sulfo-lyase, homoserine dehydrogenase, serine/threonine protein phosphatase 1, and aminotransferase. Overall, these findings provide a deep insight into the potential mechanism of aroma formation under bacterial influence during SBT processing.

An Integrated Approach to Identify the Q-Markers of Banxia-Houpo Decoction Based on Nontargeted Multicomponent Profiling, Network Pharmacology, and Chemometrics.

The inherent complexity of traditional Chinese medicine (TCM) poses significant challenges in directly correlating quality evaluation with clinical efficacy. Banxia-Houpo Decoction (BHD), a classical TCM formula, has demonstrated efficacy in treating globus hystericus. However, the intricate composition of BHD, which contains both volatile and non-volatile active components, complicates efforts to ensure its consistent quality and clinical effectiveness. The aim of this study was to introduce an integrated approach that combines non-targeted multicomponent analysis, network pharmacology, and multivariate chemometrics to identify quality markers for the effective quality control of BHD. First, a nontargeted high-definition MSE method based on ultraperformance liquid chromatography-quadrupole time-of-flight-mass spectrometry (UHPLC-QTOF-MS) was developed for the comprehensive multi-component characterization of BHD. Next, the quality markers of nonvolatile compounds in BHD were identified through network pharmacology analysis. Subsequently, volatile organic compounds (VOCs) in BHD samples were analyzed via headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). Finally, the orthogonal partial least squares discriminant analysis (OPLS-DA) model was applied to screen for potential markers. Based on in-house library-driven automated peak annotation and comparison with 25 reference compounds, 128 components were identified for the first time. Additionally, honokiol, magnolol, magnoflorine, 6-gingerol, rosmarinic acid, and adenosine were preliminarily identified as potential quality markers for BHD through network pharmacology analysis. By employing two complementary techniques, HS-SPME-GC-MS and HS-GC-IMS, a total of 145 volatile compounds was identified in the BHD samples. Four potential differential VOCs in the BHD samples were further identified based on the variable importance in projection (VIP ≥ 1.5) using HS-GC-IMS combined with chemometric analysis. In conclusion, this study not only contributes to establishing quality standards for BHD but also offers new insights into quality assessment and identification in the development of classical formulations enriched with volatile components.

Investigation of non-volatile and volatile compound profiles in Arabica coffee extracts and neurophysiological effects of different chemosensory stimulation according to sex: Insights from electronic sensors, EEG, and sLORETA approaches

This study investigated the non-volatile and volatile compound profiles of coffee extracts, as well as the neurophysiological effects of coffee inhalation and drinking. Non-volatile compounds, including caffeine and chlorogenic acid, were identified, and taste-related properties were investigated using an electronic tongue (E-tongue). Sourness, bitterness, and saltiness predominated in coffee extracts. 2-Furanmethanol, benzene ethanol, nonanal, and pyridine were found to be responsible for coffee odors using electronic nose (E-nose) and gas chromatography–mass spectrometry-olfactometry (GC–MS-O). Neurophysiologically, inhalation of volatiles in coffee differentially activated fast alpha and low-beta waves in both male (Brodmann areas (BA) 20, 21, 22, 36, and 37) and female (BA 9, 27, 30 35, 44, and 45) participants. However, drinking coffee extracts activated the mid-beta wave equally in both sexes (BA 2, 3, and 40). Accordingly, this study is expected to serve as a primary reference for the effects of coffee inhalation and drinking.

Cytoprotective Properties of Turmeric Oil (Curcuma longa L.) on Fibroblast Cells.

Senescence is a cellular physiological process involved in cell aging. One factor that increases senescence is oxidative stress, which can be induced by hydrogen peroxide. Active compounds in turmeric (Curcuma longa) are classified as volatile and non-volatile. Major non-volatile compounds in turmeric are curcumin, dimethoxy curcumin, and bisdemethoxycurcumin bioactivities that have been widely explored. However, turmeric rhizome oil (TO) has limited reports on its bioactivity and constituents. This study aims to determine the potency of TO as cytoprotective against oxidative stress induced by hydrogen peroxide using the fibroblast cell lines (NIH-3T3 and HDF). We evaluated the cytotoxicity of TO using MTT assay, then evaluated its effect on cell senescence using SA-β-gal assay. The cellular reactive oxygen species (ROS) level was observed using DCFDA staining through flow cytometry. The turmeric volatile oil which was obtained by steam-water distillation was analyzed with a gas chromatography-mass spectrophotometry (GC-MS) to determine the chemical profile. TO showed low cytotoxicity against HDF and NIH-3T3 cells, with IC50 values of over 100 µM. TO rescued cells from undergoing senescence and reduced ROS levels which were induced by hydrogen peroxide. The GC-MS spectra of the TO compound in positive ionization mode showed retention times of 23.56 and 26.20 minutes, corresponding to the ar-turmerone and turmerone compounds. These results indicated that TO has the potency as a cytoprotective agent in stress oxidative conditions.

Assessing the impact of bacterial blends, crosslinking enzyme and storage times on volatile and non-volatile compound production in fermented pea protein emulsion gels

Pea protein is a promising ingredient for plant-based cheese production but has poor consumer acceptance due to intrinsic beany flavors. Fermentation could potentially decrease these off-flavors while also producing desirable cheese-like aromas. Pea protein emulsion gels were fermented using four different bacterial blends for 16 weeks with and without the crosslinking enzyme transglutaminase. The volatile organic compound (VOC) profiles were assessed by GC–MS and the peptide profile was measured by LC-MS/MS during storage. VOC production was mainly affected by the composition of the bacterial blends, followed by storage time. Crosslinking of the protein gel structure had minimal impact on VOC production. The peptide-level profiling revealed that crosslinking can reduce peptide size and the production of bitterness-like peptides in some blends. This study provides insights into the effect of bacterial blends, storage time, and enzymatic crosslinking on the production of volatile components and peptides related to aroma and peptide profiles for pea protein.

Combining non-targeted and targeted metabolomics to study key bitter and astringent substances of Liupao tea

Liupao tea is a post-fermented dark tea with bitterness and astringency as key sensory traits, though its chemical composition is not fully understood. Six Liupao tea samples with significant differences in bitterness and astringency were analyzed using non-targeted metabolomics and sensory evaluation. Thirty finished and five semi-finished Liupao tea samples were analyzed using UHPLC-MS-PRM for targeted quantification of bitter and astringent compounds. The results show that 477 non-volatile compounds were detected, including 18 potential bitter compounds and 22 potential astringent compounds. Six key bitter compounds (epigallocatechin gallate, catechin gallate, caffeine, quinic acid, neochlorogenic acid, and caffeic acid) and 11 key astringent compounds (e.g., epigallocatechin gallate, gallic acid, chlorogenic acid, ellagic acid) were identified. After fermentation, flavonoid glycosides and flavanols were reduced by 62.41 % to 97.46 %, while phenolic acids showed varied trends. Different rates of change in key compounds during fermentation resulted in variations in bitterness and astringency. This study offers insights for improving Liupao tea quality.

Exploring nonanol from Bacillus velezensis (YEBBR6) for root-knot nematode management in bananas: Integrating experimental and computational approaches

Nematode infestations pose a severe threat to global banana production, leading to substantial yield losses and economic damage. Among these, the root-knot nematode Meloidogyne incognita is particularly detrimental, causing root galls that severely impair water and nutrient uptake, leading to stunted growth, reduced fruit quality, and significant economic losses for farmers. In the face of increasing agricultural challenges, bacterial endophytes have emerged as essential tools for sustainable agriculture, offering ecofriendly solutions to enhance plant health and manage pests. The present study aims to identify and characterise biomolecules from bacterial endophyte Bacillus velezensis (YEBBR6) with potential nematicidal properties against root-knot nematode Meloidogyne incognita infecting banana. The analysis of volatile and non-volatile organic compounds (VOCs/NVOCs) from the inhibition zone during the ditrophic interaction between B. velezensis (YEBBR6) and Fusarium oxysporum f.sp. cubense (Foc) revealed the presence of several distinctive biomolecules with antifungal and antimicrobial properties. These compounds included linoelaedic acid, nonanol, acetylvaleryl, 5–hydroxyl methyl furfural, clindamycin, allobarbital, 3-thiazolidine carboxamide, azulene, aminomorpholine, procyclidine, campholic acid, 3 amino-4 hydroxy phenyl sulfone, 3–deoxy mannoic lactone, hexadecanoic acid, oleic acid, and dihydroacridine. The in-silico analysis revealed that nonanol, exhibited strong binding efficacy against M. incognita protein targets, including cytochrome C oxidase subunit 1, calreticulin, neuropeptide G-protein coupled receptor, chorismate mutase 1, venom allergen-like proteins, and β-1,4-endoglucanase. Notably, nonanol proved more effective than the commercially used nematicide carbofuran 3G. Molecular dynamics studies further supported the potential of nonanol, and its nematicidal properties were validated through in vitro and pot culture studies. Moreover, nonanol was found to induce the expression of defense-related genes, such as MAPK10, WRKY22, ascorbate peroxidase, catalase, and NADPH oxidase, in banana seedlings, thus enhancing the plant's immune response. These findings highlight the potential of nonanol, derived from B. velezensis (YEBBR6), as a potent and environmentally friendly alternative for controlling nematode infestations in banana cultivation.

Preserving snake fruit (Salacca zalacca) Voss) quality: Effective control of Peniophora salaccae SKRU002 with fungicides and biological agents

Peniophora salaccae (Russulales, Basidiomycota), a newly identified pathogen of Salacca zalacca, is a major cause of snake fruit rot, resulting in significant agricultural losses. This study evaluates the efficacy of chemical fungicides and biological controls against P. salaccae SKRU002, focusing on disease suppression and fruit quality preservation. Commercial fungicides (propiconazole®, prochloraz®, metalaxyl®, azoxystrobin®, thiram®) and Streptomyces philanthi strains RM-1-138 and RL-1-178 were tested. In vitro, prochloraz® (1000 μL mL−1) fully inhibited P. salaccae growth, outperforming other fungicides. Both S. philanthi strains exhibited strong antifungal activity through volatile and non-volatile compounds. Additionally, autoclaved (at 121 °C for 15 min) and diluted (1/1000) bacterial culture filtrates (BCF) from both strains achieved over 55 % inhibition of P. salaccae. In liquid culture, RM-1-138 (86.80 %) and RL-1-178 (80.86 %) demonstrated greater inhibition than metalaxyl® (9.34 %) and azoxystrobin® (56.84 %), though prochloraz® and propiconazole® remained the most effective (100 %). In vivo, untreated fruits inoculated with P. salaccae showed 100 % disease incidence, significant weight loss (13.28 %), color changes (L∗, a∗, and b∗), and reductions in total soluble solids, total phenolic content, and antioxidant activity, while titratable acidity remained unchanged. Both biological and chemical treatments effectively controlled the pathogen and preserved fruit quality. These findings highlight the potential of S. philanthi strains and fungicides in managing P. salaccae, offering promising strategies for snake fruit cultivation.

Exploring the Exo-Metabolomes and Volatile and Non-Volatile Compounds of Metarhizium Carneum and Lecanicillium Uredinophilum.

Efforts are intensifying to identify bioactive microbial metabolites from biocontrol agents to manage plant pathogens in critical crops. This study examined both volatile organic compounds (VOCs) and non-volatile compounds from Metarhizium carneum and Lecanicillium uredinophilum strains for their antimicrobial effects against various phytopathogens and analyzed their exo-metabolomes. M. carneum VOCs inhibited four bacterial and eight fungal species by up to 45.45 %, while L. uredinophilum VOCs inhibited five bacterial and eight fungal species by up to 50.91 %. Additionally, n-BuOH extracts from both biocontrol agents effectively targeted three fungi and five bacteria. The exo-metabolomes of M. carneum and L. uredinophilum included 125 and 102 spectrometric features, respectively, primarily consisting of polyketides, alkaloids, lipids, organic aromatic compounds, terpenoids, and peptides. Our findings revealed a correlation between the phylogenetic relationships of M. carneum strains, their bioactivity patterns against phytopathogens, and their metabolomic profiles. Notably, some compounds detected in both fungi previously demonstrated biological activity against plant pathogens, enhancing their biocontrol potential. This study not only evidences the antimicrobial properties of diffusible compounds from M. carneum and L. uredinophilum, but also documents the antimicrobial potential of their VOCs for the first time, supporting their use in sustainable agricultural practices, reducing reliance on chemical inputs.

High Resolving Power Electrospray Ionization Ion Mobility Spectrometer Based on Fourier Deconvolution Multiplexing.

The resolving power of the drift tube ion mobility spectrometry (IMS) is mainly dependent on the drift length, the drift voltage, the pulse width of an ion gate, and the pressure inside the drift tube. Electrospray ionization (ESI)-IMS is a highly sensitive and reliable technique for the detection and analysis of nonvolatile compounds, and high resolving power is necessary to separate structurally similar compounds. To improve the analytical performance of atmospheric pressure ESI-IMS, the Fourier deconvolution (FD) multiplexing technique is investigated as an effective and convenient means to improve the resolving power as well as the signal-to-noise ratio. By reducing the equivalent ion gate opening width to 5 μs using a typical Tyndall-Powell ion shutter, a high resolving power RP up to 170 can be achieved with a drift length of 12 cm and a drift voltage of 10 kV. Rhodamine 6G (R6G), sodium dodecyl sulfate (SDS), methacycline, oxytetracycline, and ractopamine were evaluated using the FD-ESI-IMS, and mixtures with similar ion mobility can be well separated without prolonging the drift length.

Genus Zingiber: A Review on Botanical, Major Bioactivities and Genetic Diversity

Zingiberaceae is a perennial plant family that is found across the tropics, particularly in Southeast Asia from low land to hill forests. In Peninsular Malaysia, it is believed that 160 ginger species are widely distributed belonging to 18 genera. Most of the Zingiber species in Peninsular Malaysia are less investigated and less understood taxonomically, thus remaining as under-utilized crops. The description of their morphologies in parallel with phytochemicals and molecular information are crucial to provide valuable information for further discovery of potent compounds, identification of potential new sources of genetic variation, as well as to provide insight into the domestication and breeding of ginger. The majority of Zingiber species are perennial herbs with a fragrant scent, an upright stem, and a fibrous rhizome. The presence of volatile components such as monoterpenoids, sesquiterpenes, sesquiterpenoids and some non-volatile compounds like gingerols, shagaols, and zingerone have contributed to the strong scent of the ginger oils. Among the dominant components of Zingiber are α-zingiberene, geranial, neral, camphene, neral, neric acid, α-curcumene, and zerumbone. The crude extracts and essential oils of Zingiber have proven to show some biological activities such as antimicrobial, anti-bacterial, insecticidal, larvicidal, anti-cancer, anti-inflammatory, anti-ulceration, antioxidant, anti-fungal, immunomodulatory, and anti-nociceptive. Most Zingiber species are known to have 22 somatic chromosomes (2n=22) which is the lowest among genera in Zingiberaceae. This study underscores the crucial significance of breeding programs and germplasm conservation, specifically emphasizing the potential of common ginger as a prominent contributor.