Browsing by Author "Izcara, Sergio"
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- Characterization of the volatilomic fingerprint of culinary aromatic herbs: a comparative study based on chemometric analysisPublication . Izcara, Sergio; Perestrelo, Rosa; Morante-Zarcero, Sonia; Sierra, Isabel; Câmara, José Sousa; Perestrelo, Rosa; Câmara, José; Izcara Sierra, Sergio; Sierra Alonso, IsabelCulinary aromatic herbs (CAHs), used worldwide for culinary and industrial purposes, are recognized for their wide range of beneficial health effects including antimicrobial, antioxidant, anti-hyperlipidemic, anti-inflammatory, anti-type 2 diabetes mellitus, antitumorigenic and anticarcinogenic, and anti-hypertensive properties, in addition to glucose- and cholesterol-lowering activities as well as properties that affect mental health and cognition via their phytochemical constituents, such as polyphenols (flavonoids and non-flavonoids), sulfur- and nitrogen-containing compounds, alkaloids, minerals, and vitamins. Moreover, the volatile organic metabolites (VOMs) found in CAHs offer unique analytical biosignatures linked to their sensory qualities and organoleptic characteristics. This study aimed to establish the volatilomic pattern of CAHs commonly used in Europe and in the Mediterranean region, oregano (Origanum vulgare L.) and two savory species: savory (Satureja hortensis L.) and lemon savory (Satureja montana L. var. citriodora). The volatilomic pattern of CAHs was established using headspace solid-phase microextraction (HS-SPME) followed by gas chromatography–mass spectrometry (GC-MS) determination. This is a powerful strategy to unravel the potential health benefits related to the most important VOMs identified in each aromatic herb. This comprehensive understanding will aid in establishing the authenticity of these herbs, while also safeguarding against possible fraudulent activities and adulterations. A total of 112 VOMs from different chemical families were identified. Terpenoids amounted to the major chemical family in the investigated aromatic herbs accounting for 96.0, 95.1, and 79.7% of the total volatile composition for savory, lemon savory, and oregano, respectively. Apart from contributing to flavor profiles, certain identified VOMs also possess bioactive properties, opening interesting avenues for potential application in the food, pharmaceutical, and cosmetic sectors. The volatilomic pattern combined with unsupervised principal component analysis facilitated the differentiation of the aromatic herbs under investigation, revealing the most related VOMs in each sample, which can be used as markers for the authentication of these valuable aromatic herbs, such as caryophyllene oxide (103), camphene (6), p-cymene (23), and borneol (74), among others. In addition, some VOMs have a high influence on the aromatic herb’s bioactive potential, helping to prevent certain diseases including cancer, inflammatory-related diseases, diabetes, and cardiovascular diseases.
- Spices volatilomic fingerprinting: a comprehensive approach to explore its authentication and bioactive propertiesPublication . Izcara, Sergio; Perestrelo, Rosa; Morante-Zarcero, Sonia; Sierra, Isabel; Câmara, José S.; Perestrelo, Rosa; Izcara Sierra, SergioVolatile organic metabolites (VOMs) present in different spices can provide distinct analytical biosignatures related to organoleptic properties and health benefits. This study aimed to establish the volatilomic fingerprint of six of the most consumed spices all over the world (saffron (Crocus sativus L.), cinnamon (Cinnamomum verum), cumin (Cuminum cyminum L.), black pepper, (Piper nigrum L.), sweet paprika (Capsicum annuum L.), and curry (a mix of different herbs and spices)). Based on headspace solid phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis, this is a powerful strategy to explore and establish the spice’s volatile pattern and unravel the potential health benefits related to the most important VOMs identified in each spice. This comprehensive knowledge will help in the definition of their authenticity, while simultaneously protecting against potential frauds and adulterations. A total of 162 VOMs were identified. Semi-quantitative assessments revealed that terpenoids and sesquiterpenoids amounted to the major volatile class in the investigated spices, except for cinnamon, where carbonyl compounds are the major group. Most of the studied spices comprised key characteristics of aroma and health bioactive compounds, e.g., dihydrojuneol in saffron, cinnamaldehyde in cinnamon, cuminaldehyde in cumin and curry, and caryophyllene in black pepper. The principal component analysis (PCA) and partial least-squares discriminant analysis (PLS-DA) successfully discriminated the investigated spices, being α-cubebene, 3-methyl butanal, β-patchoulene and β-selinene, the most important VOMs (highest VIP’s) that contributed to its discrimination. Moreover, some VOMs have a high influence on the spice’s bioactive potential, helping to prevent certain diseases including cancer, inflammatory-related diseases, diabetes, and cardiovascular diseases.
- Volatilomic fingerprinting from edible flowers. Unravelling some impact compounds behind its attractivenessPublication . Izcara, Sergio; Perestrelo, Rosa; Morante-Zarcero, Sonia; Sierra, Isabel; Câmara, José S.; Câmara, José; Perestrelo, RosaIn recent years edible flowers emerged in gourmet cuisine, giving any dish the beauty of attractive colours, freshness, texture, and aromatic notes. Moreover, they also constitute a potential source of phytochemical compounds associated with beneficial effects on human health. In this work, the volatilomic fingerprinting of 4 different species of edible flowers [blue mallow (Malva sylvestris L.), pomegranate flower (Punica granatum L.), hibiscus (Hibiscus rosa-sinensis L.), and nasturtium (Tropaeolum majus L.)] used in gourmet dishes, was estab lished, and comparatively investigated. The volatile metabolites were extracted by solid-phase microextraction in headspace mode and identified by gas chromatography-mass spectrometry to understand the chemistry behind its attractiveness better. A total of 78 volatile metabolites, belonging to diverse chemical groups were identified. Blue mallow is mainly characterised by sesquiterpenoids (61.5% of the total volatile fraction), whereas in flowers from pomegranate, hibiscus, and nasturtium, terpenoids (56.6%), carbonyl compounds (88.0%) and organo sulfur compounds (98.0%) are the dominant chemical groups, respectively. In blue mallow flowers, τ-muurolene and valencene are the dominant volatiles, followed by α-cubebene and δ-cadinene. Pomegranate flowers are rich in furfural and linalool, while the aldehydes 2-hexenal, hexanal and 2-octenal are dominant volatile metabolites in hibiscus. Benzyl isothiocyanate, a potent antimicrobial agent, accounts for 98% of the total volatile fraction of nasturtium flowers. In addition to flavour notes, some of the identified volatile metabolites present bioactive properties, which could be explored for application in the food, pharmaceutical and cosmetic industries. The volatile metabolites profiles combined with unsupervised principal component analysis facilitated the differ entiation of the edible flowers under investigation, revealing the most related volatile metabolites of each sample, which can be used as markers for the authentication of these valuable food samples.