Volatile Fraction Research Articles

Evaluation of the essential oil and tea produced from Baccharis myriocephala leaves

ABSTRACT Baccharis myriocephala is a carqueja species less studied than other Baccharis species. This study evaluated the chemical composition, toxicological and antioxidant potentials of the essential oils and infusions of B. myriocephala. Essential oils (hydrodistillation) and the volatile fractions of infusions (SPE) were analyzed by chromatographic techniques. The TPC and TFC of the infusions, and the antioxidant activities of essential oils and infusions were measured by spectrophotometry; their toxicological potentials were evaluated by Artemia salina bioassay (ASB). Twenty-eight terpenic compounds were identified in the essential oils, fourteen of them for the first time. Nine compounds were identified in the volatile fraction of the infusions, and seven of them were absent in essential oils. Infusions [IC50(DPPH) = 2.21 mg mL−1] are better antioxidants than the essential oils [IC50(DPPH) = 40.37 mg mL−1]. The essential oils were considered highly cytotoxic (LD50 = 26.64 μg mL−1), according to the ASB.

Firewood as a tool to valorize meat: A sensory and instrumental approach to grilled veal, lamb, and pork meat

Two firewood species (beech and olive) were used for grilling three meat types (lamb, pork, and veal) to assess their influence on the sensorial properties of meat. A multimethod approach was adopted, including sensory evaluation with consumers and two analytical techniques to characterize the volatile fraction (Solid-Phase Micro-Extraction Gas Chromatography–Mass Spectrometry [SPME-GC/MS] and electronic nose [e-nose]). The sensory session included three pairwise preference tests (one for each type of meat), an overall liking test, a Rate-All-That-Apply test, and a questionnaire on the interest and perceived value of using sustainably certified firewood in food preparation. The firewood species significantly affected the perception of a few crucial attributes. In particular, olive wood increased the roasted meat flavor perception in lamb and veal, while beech wood increased the perceived intensity of a vegetable/herbaceous flavor in veal. No effect of firewood was observed on preference within each pair of meat samples. Lamb was the significantly most liked meat by consumers, followed by pork; veal was the least liked meat type. Positive and negative drivers of preference were discussed. 36 volatile organic compounds were identified from SPME-GC/MS in meats. Congruently with sensory data, the two veal samples showed a greater distance in terms of volatile composition. Relative distances among samples on maps obtained from SPME-GC/MS and the e-nose were similar. This multi-method approach innovatively showed the potential of using firewood as a ‘gastronomic’ tool to sensorially characterize and valorize cooked meat.

Experimental determination of Si, Mg, and Ca isotope fractionation during enstatite melt evaporation

Abstract Evaporation of silicate materials from Earth or its precursors may be important in shaping their primordial compositions represented by undifferentiated meteorites, e.g., enstatite chondrites; however, the conditions under which evaporation occurs and the extent of evaporation-induced elemental and isotope fractionation remain uncertain. Here, we experimentally determine the volatility and isotope fractionation of Si, Mg, Ca, Nb, and Ta during enstatite melt evaporation at 2423–2623 K using a high-temperature conical nozzle levitator. Homogenous glasses are recovered after experiments; then we use EPMA and LA-ICP-MS to measure the elemental compositions, MC-ICP-MS to measure the Si and Mg isotopes, and TIMS to measure the Ca isotopes. Our results show that the evaporation rates of Si are larger than Mg, and the mean vapor/melt isotope fractionation factors (α = Rvapor/Rmelt; R = isotope ratio) are 0.99585 ± 0.00002 for 29Si/28Si and 0.98942 ± 0.00130 for 25Mg/24Mg. However, neither evaporative loss of Ca, Nb, and Ta nor Ca isotope fractionation was observed within analytical uncertainty. In conjunction with previous studies, we find that in an evaporation experiment the saturation degree (partial vapor pressure/equilibrium vapor pressure) of Si (SSi) is larger than SMg when Si is more volatile than Mg, and vice versa. If the Mg/Ca and Si/Ca ratios and isotopes in the bulk silicate Earth are attributed to the evaporation of enstatite chondrite-like precursors, evaporation temperatures >5000 K and SSi < SMg are required.

Are the sensory qualities of prestigious traditional varieties of beans preserved in commercial canned products? A comprehensive sensorial and chemical study on Ganxet beans

The commercial production of legume cans often involves exposing products to elevated temperatures, albeit with potential alterations to sensory traits. For premium products such as the Ganxet bean, which holds a Protected Designation of Origin (PDO) quality label, these adverse effects may influence consumer acceptance. This study investigated sensory and chemical differences between commercial cans and traditionally cooked Ganxet beans. A market survey enabled the identification of 15 commercial Ganxet cans, which were profiled for different physicochemical traits. Five were selected to represent maximum variability and were compared to two traditionally cooked references using standardized descriptive sensory and compositional analyses (volatile and non-volatile fractions). Commercial cans presented significantly higher off-flavor intensity and product darkening, while no significant changes were observed for textural traits. Commercial cans exhibited a broad diversity in their volatile profile and significantly lower content of distinctive non-volatile molecules (citric acid, sucrose, raffinose, and stachyose). A multivariate PLS regression model related off-flavor present in commercial cans with (E,E)-2,4-heptadienal, (E)-2-octenal, 1-nonanol (enhancers), and glutamic, malic, (E,E)-2,4-nonadienal, stachyose, sucrose, and glucose (inhibitors). The deviation of commercial Ganxet cans from PDO sensory quality requirements highlights the necessity for innovations in cooking protocols. These innovations are essential for producing high-quality cans from prestigious bean varieties.

Odor Characteristics of Volatile Fractions Prepared from Pork Meat Assessed by a Trained Panel using Check-All-That-Apply Questions

Odor Characteristics of Volatile Fractions Prepared from Pork Meat Assessed by a Trained Panel using Check-All-That-Apply Questions

Essential Oil Emulsion from Caper (Capparis spinosa L.) Leaves: Exploration of Its Antibacterial and Antioxidant Properties for Possible Application as a Natural Food Preservative.

This study explored, for the first time, the chemical composition and in vitro antioxidant and antibacterial activities of a caper leaf essential oil (EO) emulsion for possible food applications as a natural preservative. The EO was extracted by hydrodistillation from the leaves of Capparis spinosa growing wild in the Aeolian Archipelago (Sicily, Italy) and exhibited a pungent, sulphurous odour. The volatile fraction of the emulsion, analysed by SPME-GC-MS, consisted of over 100 compounds and was dominated by compounds with recognised antibacterial and antioxidant properties, namely dimethyl tetrasulfide (18.41%), dimethyl trisulfide (12.58%), methyl isothiocyanate (7.97%), and terpinen-4-ol (6.76%). The emulsion was effective against all bacterial strains tested (Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Salmonella enterica subsp. enterica serovar Enteritidis, Pseudomonas fluorescens), with L. monocytogenes exhibiting the lowest minimum inhibitory concentration (MIC = 0.02 mg/mL) while E. coli had the highest (MIC = 0.06 mg/mL). The emulsion had a good DPPH (2,2-diphenyl-1-picrylhydrazine) radical scavenging activity that was dose-dependent and equal to 42.98% at the 0.08 mg/mL level with an IC50 value of 0.099 mg/mL. Based on the results, the caper leaf EO emulsion has the potential to be proposed as a natural alternative to chemical preservatives in the food industry.

Changes in proteolysis and volatile fraction of nitrite‐free Italian‐type salami modified in formulation and processing

SummaryNitrite in meat products exerts multiple functions in terms of safety and quality, but it has been related to an increased risk of health issues, and alternatives have been investigated. In this study, Italian‐style salamis were prepared with nitrite and ascorbate (CNO2), without nitrite and ascorbate (C0) and without nitrite and with ascorbate, green tea, grape seed and olive extracts (C0A). The products showed specific features in terms of peptides, free amino acids and volatiles, according to the technology applied for their production. The variations in peptides and free amino acids are likely due to process modifications, as the applied temperature and the time needed for pH decrease. Most volatile compounds, whether generated by known biochemical pathways or by ingredients (spices), differed between salami groups. The changes detected in the chemical parameters analysed provide some insights into the impact on product characteristics due to the process changes applied to replace nitrite removal.

New Essential Oils from Ecuadorian Gynoxys cuicochensis Cuatrec. and Gynoxys sancti-antonii Cuatrec. Chemical Compositions and Enantioselective Analyses.

The present study belonged to an unfunded project, dealing on the systematic description of unprecedented essential oils (EOs), distilled from 12 species of genus Gynoxys Cuatrec. In this very case, the aim was the first chemical and enantiomeric analyses of two volatile fractions, obtained from the leaves of Gynoxys cuicochensis Cuatrec. and Gynoxys sancti-antonii Cuatrec. These EOs were analyzed by GC-MS (qualitatively) and GC-FID (quantitatively), detecting 89 and 60 components from G. cuicochensis and G. sancti-antonii, respectively. Major components for G. cuicochensis EO, on a nonpolar and polar stationary phase, were α-pinene (29.4-29.6%), p-vinylguaiacol (3.3-3.6%), and germacrene D (20.8-19.9%). In G. sancti-antonii EO, the main compounds were α-pinene (3.0-2.9%), β-pinene (12.9-12.1%), γ-curcumene (19.7-18.3%), germacrene D (9.0% on the polar phase), ar-curcumene (5.3% on the polar phase), δ-cadinene (4.1-4.6%), α-muurolol (3.3-2.4%), α-cadinol (3.0% on both columns), and an undetermined compound, of molecular weight 220. In addition to chemical composition, the enantioselective analysis of the main chiral compounds was carried out on two different chiral selectors. In G. cuicochensis EO, (1R,5R)-(+)-α-pinene, (S)-(+)-β-phellandrene, (R)-(-)-piperitone, and (S)-(-)-germacrene D were enantiomerically pure, whereas β-pinene, sabinene, α-phellandrene, limonene, linalool, and terpinen-4-ol were observed as scalemic mixtures. On the other hand, in G. sancti-antonii EO, the pure enantiomers were (1S,5S)-(-)-α-pinene, (1R,5R)-(+)-sabinene, (R)-(-)-β-phellandrene, (S)-(-)-limonene, (1S,2R,6R,7R,8R)-(+)-α-copaene, (R)-(-)-terpinen-4-ol, and (S)-(-)-germacrene D, whereas β-pinene, linalool, and α-terpineol were present as scalemic mixtures. The principal component analysis demonstrated that G. cuicochensis volatile fraction was quite similar to many of the other EOs of the same genus, whereas G. sancti-antonii produced the most dissimilar EO. Furthermore, the enantioselective analyses showed the usual variable enantiomeric distribution, with a greater presence of enantiomerically pure compounds in G. sancti-antonii EO.

Exploring molecular composition of upgraded pyrolysis bio-oil using GC×GC-(EI/PI)-TOF MS with different column set-ups

Bio-oils produced from the pyrolysis of lignocellulosic biomass are rich in oxygen, which causes instability and corrosion problems. Therefore, dedicated post-pyrolysis treatments such as hydrotreatment are required to increase the H/C ratio of the products to be used as fuel or chemicals. Here, a characterization method based on two-dimensional gas chromatography (GC×GC) was developed to highlight the evolution of the volatile fraction during hydrotreatment. Six samples obtained at different times of the hydrotreatment were analyzed. In this way, information on catalyst deactivation was obtained. The combination of information from normal and reversed phase GC×GC analysis provides a detailed characterization of the hydrotreated bio-oils. Furthermore, the use of soft photoionization (PI), in addition to conventional electron impact ionization (EI), yields a better understanding of the compound structures present in the sample. Identification and semi-quantification of the sample components indicate that the concentration of paraffins, cycloalkanes, and monoaromatics have largely decreased during hydrotreatment, while the concentration of oxygenated species and polycyclic aromatic hydrocarbons have increased. Using complementary GC methods highlights changes in the molecular composition of volatile species that correlate with catalyst performance. This approach can be used to follow the decrease in hydrodeoxygenation activity as a function of time on stream to estimate the catalyst aging during the hydrotreating process.

Improving carbon management through maximizing hydrolysis and fermentation at water resource recovery facilities

Wastewater treatment plants are transitioning from a sole focus on treatment objectives to integrated resource recovery and upcycling. Effective carbon management is critical for upcycling within a water resource recovery facility (WRRF) to produce energy or other usable products, which involves carbon diversion at primary treatment and waste activated sludge (WAS) from biological treatment processes. Many WRRFs are also driven to meet stringent effluent nutrient discharge targets while minimizing energy usage and chemical addition. Nutrient removal systems still rely on biodegradable organic carbon to support denitrification and enhanced biological phosphorus removal (EBPR). Biological nutrient removal not only requires sufficient organic substrate, but also the right type of bioavailable carbon for optimal utilization. The main objective of this pilot fermentation testing was to evaluate the most effective utilization of the range of organic-carbon rich feedstocks within a WRRF. Preliminary results suggest that a 50–50 blend of primary sludge (PS) and return activated sludge (RAS) fermentation leads to highest volatile fatty acid (VFA) yield. PS fermentation resulted in the minimum nutrients release per unit of volatile suspended solids (VSS), which makes it a best suited for biological nutrients removal WRRFs with stringent nitrogen (N) and phosphorus (P) limits. The volatile fatty acids fractions produced from different combinations of RAS and PS can impact the most suitable end use for each sludge type fermentation. PS resulted into higher levels of propionate, which are ideal for selecting phosphate accumulating organisms (PAO) over glycogen-accumulating organisms (GAO). On the other hand, for denitrification, acetate is the preferred substrate, which was most abundant with RAS only fermentation. Our research outcomes will be of value to utilities aiming to integrate the stringent effluent nutrient (N and P) discharge targets with energy and resource recovery.

Life Cycle Assessment of Wheat Straw Pyrolysis with Volatile Fractions Chemical Looping Combustion

Among the approaches to facilitating negative CO2 emissions is biochar production. Biochar is generated in the pyrolysis of certain biomasses. In the pyrolysis process, carbon in the biomass is turned into a solid, porous, carbon-rich, and stable material that can be captured from the soil after a period of from a few decades to several centuries. In addition to this long-term carbon sequestration role, biochar is also beneficial for soil performance as it helps to restore soil fertility and improves the retention and diffusion of water and nutrients. This work presents a Life Cycle Assessment of different pyrolysis approaches for biochar production. Biomass pyrolysis is performed in a fixed-bed reactor, which operates at a mild temperature (550 °C). Biochar is obtained as solid product of the pyrolysis, but there are also liquid (bio-oil) and gaseous products (syngas). The pyrolysis gas is partly used to fulfil the energy demand of the pyrolysis process, which is highly endothermic. In the conventional approach, CO2 is produced during the combustion of syngas and emitted to the atmosphere. Another approach to facilitate CO2 capture and thus obtain more negative CO2 emissions in the pyrolysis process is burning syngas and bio-oil in a Chemical Looping Combustion unit. Life Cycle Assessment was performed of these approaches toward biomass pyrolysis to evaluate their environmental impact. The Chemical Looping Combustion approach significantly reduced the values of 7 of the 16 environmental impact indicators studied, along with the Global Warming Potential among them, it slightly increased the value of one indicator related to the use of fossil resources, and it maintained the values of the remaining 8 indicators. Environmental impact reduction occurs due to the avoidance of CO2 and NOx emissions with Chemical Looping Combustion. The CO2 balances of the different pyrolysis approaches with Chemical Looping Combustion configurations were compared with a base case, which constituted the direct combustion of wheat straw to obtain thermal energy. Direct biomass combustion for the production of 17.1 MJ of thermal energy had CO2 positive emissions of 0.165 kg. If the gaseous fraction was burned by Chemical Looping Combustion, CO2 was captured and the emissions became increasingly negative, until a value of −3.30 kg/17.1 MJ was generated. If bio-oil was also burned by this technology, the negative trend of CO2 emissions continued, until they reached a value of −3.66 kg.

Oregano and thyme by-products of olive oil aromatization process with microwave assisted extraction as a rich source of bio-active constituents.

Processing of Medicinal Aromatic Plants (MAPs) results in the production of a significant amount of by-products, which are not commercially exploitable. Towards this direction, we studied extensively the by-products of oregano and thyme, remaining after the aromatization of olive oils with microwave assisted extraction (MAE). The purpose of the study was the exploitation of the "wastes" of these two economically significant herbs of Greece, for the potential development of innovative bioactive products. Hence, superior and inferior quality plant material from Origanum vulgare subsp. hirtum and Thymus vulgaris, were extracted with extra virgin olive oil using MAE. For the evaluation of raw plant material, beside the characterization of the essential oils (EOs), the hydroalcoholic extracts of superior and inferior plant material were afforded by ultrasound assistant extraction (UAE). In addition, the remaining plant material after the flavoring of olive oil by MAE, was extracted with c-Hex, MeOH, H2O:MeOH using UAE. All the extracts were evaluated for their DPPH free radical scavenging activity and total phenolic content (TPC) as well as their chemical profile was investigated by HPTLC. In parallel, the EOs, the olive oils and the c-Hex extracts were analyzed by GC-MS and Headspace Solid Phase Microextraction (HS-SPME)-GC-MS. The results showed that the composition of the EOs and the volatile fraction of the olive oil extracts were similar for the superior quality material whereas for the inferior the composition of the volatile fraction of olive oil extracts was not analogous to the respective EOs. GC-MS analyses of oregano and thyme by-products revealed the presence of carvacrol, thymol, γ-terpinene and p-cymene among the major constituents. Moreover, the hydroalcoholic extracts obtained from the plant material remaining after olive oil flavoring with MAE showed similar phenolic content and scavenging activity with the hydroalcoholic extracts of the corresponding raw plant materials underlying their potent use in the preparation of high-added value products such as nutraceuticals and cosmeceuticals as well as enriched animal nutrition products.

The multi‐stage gasification process of low‐rank coal samples from gravity separation process

AbstractThe separation process is a well‐established method for beneficiation technologies of low‐rank coal, especially in the case of utilization in the thermochemical processes. In this study, three coal samples, including the original low‐rank coal sample and two coal samples (C1 and C2) from the gravity separation process of the original coal sample, were gasified in a multi‐stage gasification process at the gasification temperature of 900°C and the steam‐to‐carbon (S/C) ratio of 1.00 and 1.25. The separation process led to a significant improvement in the quality of coal samples. This improvement is particularly characterized by a higher carbon and volatile fractions and a lower ash content compared with the original coal. This could be the main reason for the higher gasification performance in the case of the experiment of C1 and C2 coal samples. The volume of syngas obtained from gasification experiments of C1 and C2 samples increased between 1.3 and 1.5 times that of the original coal sample. At all S/C ratios and 900°C, the gasification experiment of the C2 sample produced the highest produced gas yield followed by the gasification experiment of the C1 sample. From the chemical point of view, the produced gas had an H2/CO ratio close to the desired ratio of 2.00, which is suitable for chemical synthesis processes. In the case of C1 sample experiments, the H2/CO ratios were 2.11 and 2.18 at S/C ratios of 1.00 and 1.25, respectively. For the experiments of the C2 sample, the H2/CO ratio reached 1.88 and 2.00 at S/C ratios of 1.00 and 1.25, respectively.

Gas chromatography-stable isotope ratio mass spectrometry prior solid phase microextraction and gas chromatography-tandem mass spectrometry: development and optimization of analytical methods to analyse garlic (Allium sativum L.) volatile fraction

Garlic (Allium sativum L.) is not only appreciated for its flavour and taste, but it is also recognized for various health properties. The European Commission, through the attribution of the Protected Designation of Origin (PDO) certification mark, has officially recognized some specific varieties of garlic. To protect not only the commercial value but also the reputation of this appreciated product, effective tools are therefore required. For the first time, a new compound specific isotope analysis method based on carbon stable isotopic ratio measurement of the three major volatile garlic compounds allyl alcohol (AA), diallyl disulphide (DD) and diallyl trisulphide (DT) through head-space solid phase microextraction (HS-SPME) followed by gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) was developed. A within-day standard deviation (Srwithin-day) of 0.3 ‰, 0.4 ‰ and 0.2 ‰ for δ(13C) and a between-day standard deviation (Srbetween-day) of 0.8 ‰, 1.0 ‰ and 0.6 ‰ of AA, DT and DD was estimated. For the first time, the ranges of isotopic variability for the three volatile compounds of red garlic from two neighbouring Italian regions (Abruzzo and Lazio) were defined analysing 30 samples. The same dataset was also considered in analysing the percentage composition of the previously mentioned three volatile compounds through HS-SPME followed by gas chromatography-tandem mass spectrometry (GC-MS/MS). The two analytical approaches were combined in this explorative study, aiming to provide potential parameters to discriminate garlic samples based on their geographical origin.

A Characterization of Biological Activities and Bioactive Phenolics from the Non-Volatile Fraction of the Edible and Medicinal Halophyte Sea Fennel (Crithmum maritimum L.).

Although the biochemical composition and biological properties of the volatile fraction of the halophyte sea fennel (Crithmum maritimum L.) have been largely described, little is known about its polar constituents and bioactivities. Here, a hydromethanolic extract of Crithmum maritimum (L.) leaves was fractionated, and the fractions were evaluated in vitro for antioxidant (using DPPH, ABTS, and FRAP bioassays), anti-inflammatory (inhibition of NO production in RAW 264.7 macrophages), antidiabetic (alpha-glucosidase inhibition), neuroprotective (inhibition of acetylcholinesterase), and skin-protective (tyrosinase and melanogenesis inhibitions) activities. Polar fractions of the extract were rich in phenolics and, correlatively, displayed a strong antioxidant power. Moreover, fractions eluted with MeOH20 and MeOH80 exhibited a marked inhibition of alpha-glucosidase (IC50 = 0.02 and 0.04 mg/mL, respectively), MeOH60 fractions showed a strong capacity to reduce NO production in macrophages (IC50 = 6.4 μg/mL), and MeOH80 and MeOH100 fractions had strong anti-tyrosinase activities (630 mgKAE/gDW). NMR analyses revealed the predominance of chlorogenic acid in MeOH20 fractions, 3,5-dicaffeoylquinic acid in MeOH40 fractions, and 3-O-rutinoside, 3-O-glucoside, 3-O-galactoside, and 3-O-robinobioside derivatives of quercetin in MeOH60 fractions. These compounds likely account for the strong antidiabetic, antioxidant, and anti-inflammatory properties of sea-fennel polar extract, respectively. Overall, our results make sea fennel a valuable source of medicinal or nutraceutical agents to prevent diabetes, inflammation processes, and oxidative damage.

Comprehensive Two-Dimensional Gas Chromatography-Mass Spectrometry as a Tool for the Untargeted Study of Hop and Their Metabolites.

Since hop secondary metabolites have a direct correlation with the quality of beer and other hop-based beverages, and the volatile fraction of hop has a complex composition, requiring effective separation, here we explore the application of headspace solid-phase microextraction as a sample preparation method, coupled with comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) analysis. The methodology involved the use of a DVB/PDMS fibre with 500 mg of hop cone powder, extracted for 40 min at 50 °C, for both GC-MS and GC×GC-MS. The varieties Azacca, Cascade, Enigma, Loral, and Zappa were studied comprehensively. The results demonstrate that GC×GC-MS increases the number of peaks by over 300% compared to classical GC-MS. Overall, 137 compounds were identified or tentatively identified and categorised into 10 classes, representing between 87.6% and 96.9% of the total peak area. The composition revealed the highest concentration of sesquiterpene hydrocarbons for Enigma, whilst Zappa showed a relatively significant concentration of monoterpene hydrocarbons. Principal component analysis for all compounds and classes, along with hierarchical cluster analysis, indicated similarities between Zappa and Cascade, and Azacca and Loral. In conclusion, this method presents an optimistic advancement in hop metabolite studies with a simple and established sample preparation procedure in combination with an effective separation technique.

Isolation and characterization of bioactive alkaloids and GC–MS based identification of volatile oil metabolites from fruits of Glycosmis pentaphylla and evaluation of their cytotoxic activity

Glycosmis pentaphylla, a member of the Rutaceae family, has been extensively studied for its pharmacological activities, focusing mainly on the cytotoxic properties of its roots and stems. Conversely, limited researched has been done in terms of the phytochemical composition of the fruits. The objective of this study is to isolate and identify the bioactive compounds found in the fruits of G. pentaphylla and then evaluate their potential for anti-cancer activity in oral cancer CAL 27 cell lines. The extraction of bioactive compounds from fruits was done by maceration, and the isolation of alkaloids and volatile oil fractions (F1-F5) was performed by column chromatography. The alkaloids, such as 3-O-methoxyglycocitrine II, noracronycine, 1-hydroxy-3-methoxy-10-methyl-9-acridone and kokusaginine, were first isolated from the fruits of G. pentaphylla. Additionally, GC–MS analysis identified 78 metabolites. The isolated compounds and identified volatile oil fractions were explored for their anti-cancer activity by cell viability assay. Results demonstrated that isolated compounds were found inactive, while the volatile fraction F1 was found active in CAL 27 cell line. Fraction F1 impeded wound healing in CAL 27 cells by scratch assay, and significantly inhibited colony formation in colony formation assay. In cell cycle analysis, treatment with fraction F1 redistributed cells to the S and G2 phases of the cell cycle. α-elemol (2) is the major metabolite identified from the F1 fraction by GC–MS, which could be responsible for the anti-cancer activity. There is potential for future work to further isolate volatile oil metabolites and evaluate their anti-cancer activity through in-vivo techniques.

Exploring volatile organic profiles of red pen inks based on gas-chromatography-flame ionization detection (GC-FID) and chemometric methods for forensic investigation purposes

Criminal cases involving questioned documents often cause the loss of a huge amount of money in a country. Red ballpoint pen inks found on threatening notes, or any official documents are potentially encountered by a forensic document examiner as questioned documents. Identifying sources of the questioned ink entries is paramount to revealing the authenticity or sources of the document. Despite the multitude of works being devoted to discriminating pen inks by their sources, very little is focused on the volatile fractions. In this study, the volatile compositional profiles of ten types of red ballpoint pen inks as acquired by gas chromatography-flame ionization detection (GC-FID) were studied using various multivariate exploratory tools. Scores plot of principal component analysis reveals that inter-pen brand variation is higher than the inter-pen type variation. Meanwhile, hierarchical clustering analysis showed that 6 of the 10 pen types and all five pen brands could be discriminated. In conclusion, volatile organic compositions of red pen inks are useful in classifying the pen inks by brands. The outcome of the study will provide vital insight into the potential of volatile organic profiles in discriminating red pen inks sold in Malaysia.

Valorization of monovarietal Nostrana di Brisighella extra virgin olive oils: focus on bioactive compounds.

A "green breakthough" at the table due to consumer demand for healthy and sustainable foods, which aligns with the typical Mediterranean diet, has recently led to an increase in the consumption of products such as extra virgin olive oil. In fact, Italian olive cultivation, which contributes an average of 15% of world production, has seen the production of extra virgin olive oil with a value of exports that have doubled in the last 20 years. In this context, the olive oil sector of the Emilia-Romagna region (Italy), and in particular the PDO Brisighella, could achieve greater success with consumers by proposing a product obtained through sustainable agriculture that enhances the content of bioactive compounds. For these reasons, in this study, different agronomic variables are investigated in order to optimize the presence of bioactive components in extra virgin olive oil made from monovarietal Nostrana di Brisighella, namely phenolic and positive volatile compounds, thus naturally enriching this product both from health and sensory points of view. The study focuses on the volatile and phenolic fractions (derivatives of hydroxytyrosol and tyrosol) of olive oil and the positive sensory attributes (fruity, bitter and pungent) that are known to be associated with these molecules. The phenolic content is of particular interest due to the potential to support health claims. Extra virgin olive oil samples were produced from olives of the Nostrana di Brisighella cultivar; fruits were obtained through integrated pest management or organic farming and picked at four increasing indices of maturity, corresponding to four successive weeks of harvesting. These agronomic variables influenced the compositional and sensory characteristics of the extra virgin olive oils assessed, highlighting differences that likely derive from the effect of the agronomic system used, i.e., integrated pest management or organic farming.

A comprehensive comparative study on microwave- assisted pyrolysis products derived from raw and digested organic waste, with emphasis on sewage sludge, food waste, and livestock manure

This study focused on characterizing sewage sludge, food waste, and livestock manure, representative of continuously generated organic wastes, along with their anaerobic digestion residues. Microwave assisted pyrolysis was employed to investigate the relationship between the properties of the raw organic wastes and the resulting pyrolysis products, utilizing the R-program for analysis. Evaluation of the pyrolysis products of these six organic wastes revealed that char yield was primarily influenced by ash and fixed carbon contents, with higher yields observed in residues from anaerobic digestion compared to the original organic waste. Liquid and gaseous product quantities were found to increase with volatile content, while high-fat content within the volatile fraction notably enhanced liquid product yields, impacting syngas production. Analysis of syngas composition indicated a negative correlation between high nitrogen content in the feedstock and H2 generation. Furthermore, examining the correlation between chemical properties of organic waste and pyrolysis products revealed a proportional increase in protein components with nitrogen content, suggesting potential improvements in pyrolysis efficiency through raw material pretreatment enhancements by the R program.