Chemistry and Biochemistry of Some Vegetable Flavors

Husain, Qayyum

doi:10.1002/9780470622834.ch32

Cited by 10 publications

(9 citation statements)

References 253 publications

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“…These results are in agreement with previous studies (Raffo et al ., ; Zhang et al ., ; Aubert et al ., ) which have illustrated that lactone abundance decreases in peach fruit stored at low temperature (1−4 °C). Lactones are fruit‐like volatiles biosynthesised by β‐oxidation of the saturated fatty acids pathway (Husain, ). Xi et al .…”

Section: Resultsmentioning

confidence: 99%

“…These results are in agreement with previous studies (Raffo et al, 2008;Zhang et al, 2011;Aubert et al, 2014) which have illustrated that lactone abundance decreases in peach fruit stored at low temperature (1À4°C). Lactones are fruit-like volatiles biosynthesised by b-oxidation of the saturated fatty acids pathway (Husain, 2010). Xi et al (2012) suggested that variations in lactone abundance during the refrigeration of peaches are due to the different expression of the gene PpACX1, involved in fatty acid b-oxidation.…”

Section: Resultsmentioning

confidence: 99%

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Quality, sensory and volatile profiles of fresh‐cut big top nectarines cold stored in air or modified atmosphere packaging

Cozzolino

Cefola

Pace

et al. 2018

Int J of Food Sci Tech

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Summary Solid‐phase microextraction (SPME) GC‐MS was used to investigate the volatile organic compound (VOC) profile of fresh‐cut ‘Big Top’ nectarine samples, stored in unsealed bags (AIR) or packed in active modified atmosphere (MAP) after 8 days of cold storage. Nectarine slices were also subjected to sensory and quality analysis after harvest and at the end of the storage. MAP preserved the overall quality, the appearance and the olfactory properties of nectarine slices during storage, while AIR samples showed symptoms of dehydration and browning. Sixty VOCs were identified in total in the headspace of the fresh nectarines and cold‐stored fruit slices samples. Principal component analysis performed on VOCs allowed to differentiate fresh nectarines from cold‐stored samples, with lactones and terpenes mainly related to fresh samples, and ester compounds positively correlated to AIR or MAP samples. Partial least square regression models allowed to identify a pool of VOC predictors of olfactory sensory descriptors.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Quality, sensory and volatile profiles of fresh‐cut big top nectarines cold stored in air or modified atmosphere packaging

Cozzolino

Cefola

Pace

et al. 2018

Int J of Food Sci Tech

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“…Despite the sensory importance of lactones for peach fruit quality, there is a lack of information on characterization of both the enzymes and genes associated with their biosynthesis. It has been suggested that β ‐oxidation of saturated fatty acids is a lactone biosynthesis pathway (Schwab, Davidovich‐Rikanati & Lewinsohn 2008; Husain 2010) (Fig. 1).…”

Section: Introductionmentioning

confidence: 99%

“…Aliphatic long‐chain acyl‐CoA is first converted to 2‐ trans ‐enoyl‐CoA by ACX, and finally yields an acyl‐CoA. However, the breakdown of acetyl‐CoA can be stopped between β ‐oxidation cycles or inside the reaction sequence due to many factors, resulting in the liberation of volatile lactones (Husain 2010). Depending on the above and another four reactions, 4‐ or 5‐hydroxyl carboxylic acids are produced, which are considered as precursors of corresponding lactones (Schöttler & Boland 1996; Schwab et al .…”

Section: Introductionmentioning

confidence: 99%

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Postharvest temperature influences volatile lactone production via regulation of acyl‐CoA oxidases in peach fruit

Zhang

Liang

et al. 2011

Plant Cell & Environment

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The biosynthesis of volatile compounds in plants is affected by environmental conditions. Lactones are considered to be peach-like aroma volatiles; however, no enzymes or genes associated with their biosynthesis have been characterized. White-fleshed (cv. Hujingmilu) and yellow-fleshed (cv. Jinxiu) melting peach (Prunus persica L. Batsch) fruit were used as materials in two successive seasons and responses measured to four different temperature treatments. Five major lactones accumulated during postharvest peach fruit ripening at 20°C. Peach fruit at 5°C, which induces chilling injury (CI), had the lowest lactone content during subsequent shelf life after removal, while 0°C and a low-temperature conditioning (LTC) treatment alleviated development of CI and maintained significantly higher lactone contents. Expression of PpACX1 and activity of acyl-CoA oxidase (ACX) with C16-CoA tended to increase during postharvest ripening both at 20°C and during shelf life after removal from cold storage when no CI was developed. There was a positive correlation between ACX and lactones in peach fruit postharvest. Changes in lactone production in response to temperatures are suggested to be a consequence of altered expression of PpACX1 and longchain ACX activity.

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Phytochemical and Pharmacological Properties of Flavonols

Sharma

Tuli

et al. 2018

Encyclopedia of Life Sciences

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Flavonoids are polyphenolic compounds, which are ubiquitous in nature and have been categorised into flavonols, flavones, flavanones, isoflavones, catechins, anthocyanidins and chalcones according to their chemical structure. Currently more than 4000 flavonoids have been identified, which were isolated from fruits, vegetables and beverages (tea, coffee, beer, wine and fruit drinks). The flavonoids have aroused interest recently because of their beneficial effects on human health especially reported to have antiviral, antiallergic, anti‐inflammatory, antitumour and antioxidant activities. Flavonoids may enrich the immunogenic potential against such diseases of human body. Epidemiological studies have shown that flavonoid intake is inversely proportional to mortality rate because of coronary heart disease and heart attacks. However, recent studies have demonstrated that flavonoids found in fruits and vegetables may act as antioxidants. Current article mainly focuses upon the structure–function relationship of flavonols, one of the key components of flavonoids for their potential therapeutic use. Key Concepts Flavonols are phytochemical compounds, which are associated with beneficial health effects. Antioxidants are molecules that inhibit the oxidation of other molecules in living organisms. Enzymes are macromolecules biocatalysts, which accelerate the chemical reactions. Metastasis is a pathogenic agent's spread from an initial position or primary site to a secondary site within the host cell. Angiogenesis is the physiological process in which new blood vessels form from preexisting vessels. Tumour is an abnormal mass of tissue or cell that may be solid or fluid‐filled. Tumours can be benign (not cancerous), premalignant (precancerous) or malignant (cancerous). Apoptosis is a process of programmed cell death, which occurs in multicellular organisms. Astrogliosis or astrocytosis is an abnormal increase in the number of astrocytes because of the destruction of nearby neurons from CNS trauma, infection, ischaemia, stroke, autoimmune responses and neurodegenerative disease.

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Chemistry and Biochemistry of Some Vegetable Flavors

Cited by 10 publications

References 253 publications

Quality, sensory and volatile profiles of fresh‐cut big top nectarines cold stored in air or modified atmosphere packaging

Quality, sensory and volatile profiles of fresh‐cut big top nectarines cold stored in air or modified atmosphere packaging

Postharvest temperature influences volatile lactone production via regulation of acyl‐CoA oxidases in peach fruit

Phytochemical and Pharmacological Properties of Flavonols

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