Determination of Volatile Organic Compounds in Selected Strains of Cyanobacteria

Milovanović, Ivan; Mišan, Aleksandra; Simeunović, Jelica; Kovač, Dajana; Jambrec, Dubravka; Mandić, Anamarija

doi:10.1155/2015/969542

Cited by 58 publications

(34 citation statements)

References 21 publications

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“…Every single variable was represented by a vector. The direction and length of each vector inform about the impact of attributes on the individual PC [33]. As seen in Fig.…”

Section: Resultsmentioning

confidence: 99%

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Structural characteristics of food protein-originating di- and tripeptides using principal component analysis

Iwaniak

Hrynkiewicz

Bucholska

et al. 2018

Eur Food Res Technol

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This paper presents the use of principal component analysis (PCA) to study the effect of specific physicochemical attributes on bitterness of di-and tripeptides originating from food proteins. Peptide sequences were derived from the BIOPEP-UWM database of sensory peptides and amino acids. Descriptors defining the physicochemical properties of amino acids forming the analyzed peptides were study variables. They were derived from ProtScale program and Biological Magnetic Resonance Data Bank. Finally, PCA was carried out for 51 dipeptides/12 variables, and 51 tripeptides/18 variables using STATISTICA ® 13.1 software. PCA allowed reducing the input datasets to 4 principal components (PCs) for dipeptides and to 5 PCs for tripeptides. The impact of the following properties on the bitterness of peptides was observed: relatively high molecular weight, bulkiness, increasing number of carbon and hydrogen atoms of amino acids forming the sequences. These properties characterized the N-(negative correlations) and C-terminal residue (positive correlations) of both di-and tripeptides. An additional property affecting peptide bitterness was amino acids' hydrophobicity. Our results were consistent with scientific reports on structure-bitterness of peptides. Thus, we find PCA a chemometric approach helpful in broadening the knowledge about the function of peptides resulting from their chemical nature.

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“…Every single variable was represented by a vector. The direction and length of each vector inform about the impact of attributes on the individual PC [33]. As seen in Fig.…”

Section: Resultsmentioning

confidence: 99%

“…1a). Negative correlations between the attributes were represented by vectors located opposite to each other [33], like MW-2 and MW-1 in the tripeptide plot (Fig. 1b).…”

Section: Resultsmentioning

confidence: 99%

Structural characteristics of food protein-originating di- and tripeptides using principal component analysis

Iwaniak

Hrynkiewicz

Bucholska

et al. 2018

Eur Food Res Technol

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“…The authors found an acid phytotoxic effect significantly higher in comparison to the other fractions, due to mainly linoleic acid. Recently, was determined the chemical profile of VOCs (Spirulina strains) and then, applied those VOCs in food products [59]. As result, they obtained mainly (93.19%) hydrocarbons (medium length alkanes and alkenes) and in small quantities, odorous compounds, such as 2-methylisoborneol, 2-pentylfuran, -cyclocitral, and -ionone, as can be shown in Table 4.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Chlorella and Spirulina Microalgae as Sources of Functional Foods, Nutraceuticals, and Food Supplements; an Overview

Andrade

Dias

et al. 2018

MOJFPT

179

115

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Chlorella and Spirulina are the two of the most well-known microalgae genus. Both microalgae genus have a significant content of proteins, vitamins, pigments, fatty acids, sterols, among others, which make their production/application by the food industry quite interesting. Chlorella genus is a eukaryotic microorganism, whereas Spirulina genus (cyanobacteria) is a prokaryotic microorganism. The aim of this review was to provide an overview on Chlorella and Spirulina microalgae, particularly as an alternative source of functional foods, nutraceuticals, and food supplements, in which the following compound groups were addressed: (I) Long-Chain Polyunsaturated Fatty Acids; (II) Phenolic Compounds; (III) Volatile Compounds; (IV) Sterols; (V) Proteins, Amino Acids, Peptides; (VI) Vitamins; (VII) Polysaccharides; (VIII) Pigments and (IX) Food. Chlorella and Spirulina microalgae and their derivatives are concluded not to be widely commercially exploited. However, they are remarkable sources of functional foods, nutraceuticals and food supplements.

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“…Similar to what has been observed in plants, different volatile compounds may be produced by biological or chemical reactions in microalgae biomass . These volatile compounds include hydrocarbons, terpenes, phenols, alcohols, aldehydes, ketones, esters, and halogen or sulfur‐containing compounds.…”

Section: Resultsmentioning

confidence: 59%

Storage Conditions Affect Oxidative Stability and Nutritional Composition of Freeze‐Dried Nannochloropsis salina

Safafar

Langvad

Möller³

et al. 2017

Euro J Lipid Sci & Tech

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Microalgae biomass is known as a promising sustainable source of bioactive compounds. Application of microalgae biomass in food and feed products requires information regarding storage stability and optimized storage conditions to minimize unwanted deterioration which downgrades the bioactive composition of microalgae biomass. In order to investigate the worsening of the nutritional quality of freeze dried biomass, a multifactorial storage experiment was conducted on a high EPA (eicosapentaenoic acid) Nannochloropsis salina biomass. The storage time (0–56 days), storage temperature (5, 20, and 40 °C and packaging conditions (under vacuum and ambient pressure) used as main factors. During the 56 days of storage, both time and temperature strongly influenced the oxidation reactions which result in deterioration of bioactive compounds such as carotenoids, tocopherols, and EPA. Lipid deterioration occurred both due to enzyme‐induced lipolysis and autoxidation. Carotenoids and α‐tocopherol contents decreased during storage, but may still have prevented EPA from higher oxidative deteriorations due to their powerful antioxidant properties. Oxidation reactions, which resulted in the creation of primary and secondary volatile oxidation products, occurred mainly at the first days of storage. The resulting volatile compounds(measured by head space gas chromatography‐mass spectrometry) declined further until day 56, probably due to reaction with amino acids, or decomposition to low molecular weight tertiary oxidation compounds. Storage of microalgae at low temperature is more effective than vacuum packaging. Practical Applications: Microalgae are known as a sustainable source of bioactive compounds, and their industrial scale application is growing very fast. Application of microalgae biomass in food, feed, or cosmetics requires the knowledge of the optimum storage conditions to prevent the value‐added compounds from deterioration. Results of this study improve our understanding of the chemical deterioration under different storage conditions and can help the producers/customers to extend the shelf life of microalgae biomass by choosing correct storage conditions. The storage time and conditions influenced the bioactive compounds in freeze‐dried microalgae biomass.

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Determination of Volatile Organic Compounds in Selected Strains of Cyanobacteria

Cited by 58 publications

References 21 publications

Structural characteristics of food protein-originating di- and tripeptides using principal component analysis

Structural characteristics of food protein-originating di- and tripeptides using principal component analysis

Chlorella and Spirulina Microalgae as Sources of Functional Foods, Nutraceuticals, and Food Supplements; an Overview

Storage Conditions Affect Oxidative Stability and Nutritional Composition of Freeze‐Dried Nannochloropsis salina

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