Free and glycosidically bound volatile compounds in fresh celery (Apium graveolens L.)

Tang, Jian; Zhang, Yuangang; Hartman, Thomas G.; Rosén, Robert; Ho, Chi Tang

doi:10.1021/jf00100a013

Cited by 49 publications

(29 citation statements)

References 5 publications

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“…Although such glycoside precursors are odorless, aroma compounds (aglycons) are released after glycoside linkage hydrolysis. Glycosidically bound aroma compounds have been reported in grape (Gunata et al, 1985), raspberry (Pabst et al, 1991), pineapple (Wu et al, 1991), celery (Tang et al, 1990), and tomato (Buttery et al, 1990). Volatile aroma compounds of muscadine grapes have been identified (Welch et al, 1982;Horvat and Senter, 1974;Lamikanra, 1987, Lamikanra et al, 1996Baek et al, 1997).…”

Section: Glycosides Are Important Flavor Precursors In Many Fruitsmentioning

confidence: 99%

Contribution of Free and Glycosidically Bound Volatile Compounds to the Aroma of Muscadine Grape Juice

Baek

Cadwallader

1999

Journal of Food Science

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Free and glycosidically bound volatile compounds were isolated and identified from muscadine grape juice. Most abundant in free and bound form was the m u s c a d i n e c h a r a c t e r -i m p a c t a r o m a c o m p o u n d 2,5-dimethyl-4-hydroxy-3(2H)-furanone (Furaneol). Other aroma compounds, such as o-aminoacetophenone and 2-phenylethanol were found in free and bound forms. A high level of 2-phenylethanol was in the glycoside form and many bound monoterpenes were identified. p-Vinylguaiacol, a potential off-flavor in muscadine juice was found at a low level in bound form. Enzymatic hydrolysis of glycoside precursors could lead to release of volatile compounds with both potentially positive and deleterious effects on the overall aroma.

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Section: Glycosides Are Important Flavor Precursors In Many Fruitsmentioning

confidence: 99%

Contribution of Free and Glycosidically Bound Volatile Compounds to the Aroma of Muscadine Grape Juice

Baek

Cadwallader

1999

Journal of Food Science

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“…In a study of the volatile compounds present in fresh celery, the components listed in Table 20 were identified and quantified (Tang et al, 1990). However, all compounds were quantified according to the single standard, methyl decanoate.…”

Section: Celerymentioning

confidence: 99%

“…If the flame ionization detector response factor varied for any component from methyl decanoate, then the determined concentration of that constituent would be in error. Therefore, since the concentrations of bergapten and xanthotoxin are usually observed to be larger than that of ps oralen in fresh celery, and those same concentrations are usually at least lO-fold greater than that published by Tang et al (1990), the determined concentrations by Tang et al (1990) are not listed here.…”

Section: Celerymentioning

confidence: 99%

Natural Toxicants in Foods

Beier

Nigg

1992

Phytochemical Resources for Medicine and Agriculture

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“…Ligustilide is also considered to be the main active ingredient of the aroma of celery (Apium graveolens Linn.) (Tang et al, 1990), lovage (Levisticum officinale Linn.) (Gijbels et al, 1982) and North America oshá (Ligusticum portieri Coult.…”

Section: Introductionmentioning

confidence: 99%

HPLC method with fluorescence detection for the determination of ligustilide in rat plasma and its pharmacokinetics

Zhang

Qiao

Shi

2013

Pharmaceutical Biology

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Context: Few methods have been reported for the quantification of ligustilide (LIG) in biosamples: the pretreatment of the biological samples were laborious and time-consuming. Objective: A high-performance liquid chromatographic method with fluorescence detection (HPLC-FLD) for the determination of LIG in rat plasma was developed and validated. Pharmacokinetics and bioavailability of LIG were determined by systematic investigation in Sprague-Dawley rats. Materials and methods: LIG was isolated from the volatile oil of Radix Angelica sinensis and further purified by silica gel column chromatography. Podophyllotoxin was used as an internal standard. The analytes were detected by using fluorescence detection at an excitation and emission wavelength of 290 and 395 nm during 0-4 min, and 336 and 453 nm during 4-14 min, respectively. LIG pharmacokinetics was studied in rats after oral and intravenous administration of 12.5, 25 and 50 mg/kg doses. Results: Two calibration curves (Y ¼ 133.49 X À 14.27 (r ¼ 0.9995), Y ¼ 145.61 X þ 13.76 (r ¼ 0.9996)) were constructed in the range of 2.44-10 000 ng/mL for LIG with a lower limit of quantitation of 2.44 ng/mL. Both intra-day and inter-day precision were less than 6%. Accuracy ranged from 88.93 to 99.52%. The recovery ranged from 89.07 to 99.71%. The absolute bioavailability values were 71.36, 68.26 and 75.44% for oral doses of 12.5, 25 and 50 mg/kg, respectively. Conclusion: The present HPLC-FLD method was rapid, sensitive and reliable. LIG was absorbed and eliminated rapidly in rat.

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Free and glycosidically bound volatile compounds in fresh celery (Apium graveolens L.)

Cited by 49 publications

References 5 publications

Contribution of Free and Glycosidically Bound Volatile Compounds to the Aroma of Muscadine Grape Juice

Contribution of Free and Glycosidically Bound Volatile Compounds to the Aroma of Muscadine Grape Juice

Natural Toxicants in Foods

HPLC method with fluorescence detection for the determination of ligustilide in rat plasma and its pharmacokinetics

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