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Characterization of the volatilomic fingerprint of culinary aromatic herbs: a comparative study based on chemometric analysis

2024-06-10Journal article Open access
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.fosCiências Naturais::Ciências Químicas
dc.contributor.authorIzcara, Sergio
dc.contributor.authorPerestrelo, Rosa
dc.contributor.authorMorante-Zarcero, Sonia
dc.contributor.authorSierra, Isabel
dc.contributor.authorCâmara, José Sousa
dc.contributor.authorPerestrelo, Rosa
dc.contributor.authorCâmara, José
dc.contributor.authorIzcara Sierra, Sergio
dc.contributor.authorSierra Alonso, Isabel
dc.date.accessioned2025-08-29T10:58:45Z
dc.date.available2025-08-29T10:58:45Z
dc.date.issued2024-06-10
dc.description.abstract<jats:p>Culinary 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.</jats:p>eng
dc.identifier.citation: Izcara, S.; Perestrelo, R.; Morante-Zarcero, S.; Sierra, I.; Sousa Câmara, J. Characterization of the Volatilomic Fingerprint of Culinary Aromatic Herbs: A Comparative Study Based on Chemometric Analysis. Separations 2024, 11, 181. https://doi.org/10.3390/ separations11060181
dc.identifier.doi10.3390/separations11060181
dc.identifier.issn2297-8739
dc.identifier.urihttp://hdl.handle.net/10400.13/7353
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationMadeira Chemistry Research Centre
dc.relationMadeira Chemistry Research Centre
dc.relation.ispartofSeparations
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectAromatic herbs
dc.subjectVolatile organic metabolites
dc.subjectVolatilomic pattern
dc.subjectHS-SPME/GC-MS
dc.subjectChemometrics
dc.subject.
dc.subjectCentro de Química da Madeira
dc.subjectFaculdade de Ciências Exatas e da Engenharia
dc.titleCharacterization of the volatilomic fingerprint of culinary aromatic herbs: a comparative study based on chemometric analysiseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00674%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00674%2F2020/PT
oaire.citation.issue6
oaire.citation.titleSeparations
oaire.citation.volume11
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNamePerestrelo
person.familyNameCâmara
person.familyNameIzcara Sierra
person.familyNameSierra Alonso
person.givenNameRosa
person.givenNameJosé
person.givenNameSergio
person.givenNameIsabel
person.identifier1441319
person.identifierG-3003-2013
person.identifier.ciencia-id251A-D5F7-9E32
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.orcid0000-0002-7223-1022
person.identifier.orcid0000-0003-1965-3151
person.identifier.orcid0000-0002-7315-2713
person.identifier.orcid0000-0003-2091-6772
person.identifier.ridI-2307-2014
person.identifier.ridE-9783-2016
person.identifier.scopus-author-id16686828800
person.identifier.scopus-author-id10140393000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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