A total of 38 phenolic compounds in the solid/liquid extracts of five Lamiaceae spices, rosemary, oregano, sage, basil, and thyme, were identified in the present study using LC-ESI-MS/MS. These compounds were distributed in four major categories, namely, hydroxycinnamic acid derivatives, hydroxybenzoic acid derivatives, flavonoids, and phenolic terpenes. Among them, the category of flavonoids was the largest, with 17 compounds. Identification of the phenolic compounds was carried out by comparing retention times and mass spectra with those of authentic standards. If standards were unavailable, phenolic compounds were identified on the basis of accurate mass of pseudomolecular [M - H](-) ions and tandem mass spectrometry (MS/MS) data. The results of accurate mass measurements fit well with the elemental composition of the compounds. The diagnostic fragmentation patterns of the compounds during collision-induced dissociation (CID) elucidated the structural information of the compounds analyzed.

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extraction yields of the optimal UAE were significantly (p<0.05) higher than solid/liquid 36 extracts. Predicted models were highly significant (p<0.05) for all the parameters studied 37 with high regression coefficients (R 2 ) ranging from 0.710 to 0.989. 38 39

N. (2011). Optimisation of accelerated solvent extraction of antioxidant compounds from rosemary (Rosmarinus officinalis L.), marjoram (Origanum majorana L.) and oregano (Origanum vulgare L.) using response surface methodology. Food Chemistry, 126, (1),pp. 339-346. doi:10.1016Chemistry, 126, (1),pp. 339-346. doi:10. /j.foodchem.2010 Optimisation of accelerated solvent extraction of antioxidant compounds from rosemary (Rosmarinus officinalis L.), marjoram (Origanum majorana L.) and oregano (Origanum vulgare L.) using response surface methodology Food Chemistry 126, p339-346. The present study optimised the accelerated solvent extraction (ASE) conditions (Dionex ASEÒ 200, USA) to maximise the antioxidant capacity of the extracts from three spices of Lamiaceae family; rosemary, oregano and marjoram. Optimised conditions with regard to extraction temperature (66-129 °C) and solvent concentration (32-88% methanol) were identified using response surface methodology (RSM). For all three spices results showed that 129 °C was the optimum temperature in order to obtain extracts with high antioxidant activity. Optimal methanol concentrations with respect to the antioxidant activity of rosemary and marjoram extracts were 56% and 57% respectively. Oregano showed a different response to the effect of methanol concentration and was optimally extracted at 33%. The antioxidant activity yields of the optimal ASE extracts were significantly (p < 0.05) higher than solid/liquid extracts. The predicted models were highly significant (p < 0.05) for both total phenol (TP) and ferric reducing antioxidant property (FRAP) values in all the spices with high regression coefficients (R2) ranging from 0.952 to 0.999.

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Shelf-life extension of herring (Clupea harengus) using inpackage atmospheric plasma technology, Innovative Food Science and Emerging Technologies (2017),

The effects of three treatments, 1 mg L −1 ozone at 18-20 • C, 15 g L −1 calcium lactate (CLac) at 50 • C and a combination thereof, were compared on fresh-cut lettuce over 10 days of refrigerated storage. Respiration rate, browning and texture were examined as main quality indicators. The use of ozone produced a significantly (P < 0.05) higher oxygen decline than the use of CLac (from day 3 to day 10). At the end of storage, CLac (alone or combined with ozone) samples had higher oxygen content (∼9%) than ozone samples (∼6%). Enzymatic activity decreased significantly (P < 0.05) in ozone samples. Polyphenol oxidase activity in fresh-cut lettuce treated with ozone (alone or combined with CLac) showed lower values on day 1 (<2500 units g −1 ) and at the end of storage (<3000 units g −1 ) than CLac samples (4000-4800 units g −1 ). Ozone also reduced peroxidase activity to ∼300 units g −1 after treatment. Finally, pectin methylesterase activity was also reduced with ozone, showing a negative effect on textural properties. Data suggested that CLac maintained quality markers better than treatments with ozone and ozone/CLac combination over 10 days of storage. INTRODUCTIONConsumers increasingly require food products that preserve their nutritional value, retain a natural and fresh colour, flavour and texture and contain fewer additives such as preservatives. 1 Recent research has underlined the importance of fruit and vegetable consumption to health and has reported new techniques to preserve the nutritional and sensory qualities demanded by consumers.Even though fresh-cut produce has been sold since the 1940s, the quality is unpredictable and the shelf life limited. The extension of quality retention for fresh-cut products is relevant for the industry owing to its economic impact. It is important that the washing treatments applied to fresh vegetables help maintain their quality, since consumers demand a fresh product as well as convenience and long shelf life. 2 Tissue browning is one of the major causes of loss of quality of fresh-cut vegetables. Browning is influenced by the concentration of phenolic compounds and by other factors such as the activity of polyphenol oxidase and peroxidase enzymes. Wound-induced loss of cellular compartmentalisation of phenolic compounds (mainly in the vacuole) and polyphenol oxidase (in the cytoplasm) results in tissue browning at a rate that increases with temperature and water loss. 3 The other cause of quality loss is decrease in firmness.