Methoxybenzaldehydes in Plants:Insight to the Natural Resources, Isolation, Application and Biosynthesis

Kundu, Anish; Mitra, Adinpunya

doi:10.18520/cs/v111/i8/1325-1334

Cited by 13 publications

(8 citation statements)

References 53 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The formation of methoxypyrazines in plants has been reported to take place by amidation and condensation of an α-amino acid and an unknown 1,2-dicarbonyl compound to a 2-hydroxy-3-alkylpyrazine that is further methylated by an O -methyltransferase (Wuest, 2017 ). The last new substance was p -anisaldehyde, which has been reported in wild fennel (Piccaglia and Marotti, 2001 ), fennel seeds (Marotti et al, 1993 ), and aniseed (Orav et al, 2008 ), and is probably biosynthesized by plants via the phenylpropanoid pathway (Kundu and Mitra, 2016 ).…”

Section: Discussionmentioning

confidence: 97%

Sensory-Analytical Comparison of the Aroma of Different Horseradish Varieties (Armoracia rusticana)

Kroener

Buettner

2018

Front. Chem.

View full text Add to dashboard Cite

Horseradish (Armoracia rusticana) is consumed and valued for the characteristic spicy aroma of its roots in many countries all over the world. In our present study we compare six different horseradish varieties that were grown under comparable conditions, with regard to their aroma profiles, using combined sensory-analytical methods. Horseradish extracts were analyzed through gas chromatography-olfactometry (GC-O) and their aroma-active compounds ranked according to their smell potency using the concept of aroma extract dilution analysis (AEDA). Identification was carried out through comparison of retention indices, odor qualities and mass spectra with those of reference substances. Besides some differences in relative ratios, we observed some main odorants that were common to all varieties such as 3-isopropyl-2-methoxypyrazine and allyl isothiocyanate, but also characteristics for specific varieties such as higher contents for 3-isopropyl-2-methoxypyrazine in variety Nyehemes. Moreover, three odorous compounds were detected that have not been described in horseradish roots before.

show abstract

Section: Discussionmentioning

confidence: 97%

Sensory-Analytical Comparison of the Aroma of Different Horseradish Varieties (Armoracia rusticana)

Kroener

Buettner

2018

Front. Chem.

View full text Add to dashboard Cite

show abstract

“…Among them, 4‐methoxybenzaldehyde was increased by approximately 3.28‐fold (Table 1). The biosynthesis of methoxybenzaldehyde is directly related to the benzoic acid biosynthesis, with the previous steps being part of the core pathway in the phenylpropanoid pathway (Kundu & Mitra, 2016). L‐phenylalanine might be converted to 4‐methoxybenzaldehyde.…”

Section: Discussionmentioning

confidence: 99%

“…Then, 4‐coumaric acid is catalyzed to 4‐hydroxybenzaldehyde by 4‐hydroxybenzaldehyde synthase (4HBS). Finally, 4‐methylation is added to the phenyl ring by an O ‐methyltransferase to produce 4‐methoxybenzaldehyde (Kundu et al, 2012, Kundu & Mitra, 2016). The O‐ methyltransferase belongs to the class I‐like SAM‐binding methyltransferase superfamily.…”

Section: Discussionmentioning

confidence: 99%

Regulatory roles of microRNA163 in responses to stresses in Arabidopsis

Kok,

Kuo,

Soh

et al. 2023

Physiologia Plantarum

View full text Add to dashboard Cite

MicroRNAs (miRNAs) are small regulatory RNAs that participate in various biological processes by silencing target genes. In Arabidopsis, microRNA163 (miR163) was found to be involved in seed germination, root development, and biotic resistance. However, the regulatory roles of miR163 remain unclear. In the current study, the mir163 mutant was investigated to comprehensively understand and characterize its functions in Arabidopsis. RNA‐sequencing and Gene Ontology enrichment analyses revealed that miR163 might be involved in “response to stimulus” and “metabolic process”. Interestingly, “response to stress”, including heat, cold, and oxidative stress, was enriched under the subcategory of “response to stimulus”. We observed that miR163 and PXMT were repressed and induced under heat stress, respectively. Furthermore, the study detected significant differences in seed germination rate, hypocotyl length, and survival rate, indicating a variation in the thermotolerance between WT and mir163 mutant. The results revealed that the mir163 mutant had a lesser degree of germination inhibition by heat treatment than WT. In addition, the mir163 mutant showed a better survival rate and longer hypocotyl length under heat treatment than the WT. The metabolomes of WT and mir163 mutant were further analyzed. The contents of benzene derivatives and flavonoids were affected by miR163, which could enhance plants' defense abilities. In conclusion, miR163/targets regulated the expression of stress‐responsive genes and the accumulation of defense‐related metabolites to alter stress tolerance.

show abstract

“…In the horseradish extracts sotolone has also been identified, which was reported in Schinduf extract (Blank et al, 1997) and lovage (Blank et al, 1993) and phenylpropanoid (Kundu et al, 2016). Several studies have shown that the content of volatile compounds in horseradish roots ranges from 300 to 3,500 µg / g and from 30 to 600 µg / g of fresh weight (Masuda et al, 1996, Sultana et al , 2003, Horbowicz et al, 2006, Kosson et al, 2008.…”

Section: Introduction (Heading 1)mentioning

confidence: 90%

Microbiological and Gc-MS Analysis of Horseradish Roots (Armoracia Rusticana)

ȘANDRU¹

2019

MSD

View full text Add to dashboard Cite

This paper aims to address the possibility of contamination of the plants used as spices – horseradish (Armoracia rusticana) with microorganisms, but also to investigate their composition from the point of view of volatile compounds by GC-MS methods. Their initial use was probably a flavoring agent, which then demonstrated antimicrobial properties by maintaining fresh foods for longer periods and improving the health of those who regularly consume spices It has been found that horseradish has a low number of bacteria, yeasts and molds of 1-14 CFU / g, in contrast, there are significant amounts of volatile compounds. The most significant values were obtained for isothiocyanates (Isobutyl ITC, sec-butyl ITC, benzyl ITC, 3-butenyl ITC, 3-methylbutyl ITC), which range between 33.1835 g / g and 47.45 g / g (3-hydroxy-4,5-dimethyl-2 (5H) -furanones) with values ranging from 0.2317 g / g to 1.1217 g / g and methoxypyrazines, 5103 g / g and 1,525 g / g (3-isobutyl-2-methoxypyrazine, 3-isopropyl-2methoxypyrazine). All these elements contribute to the formation of the sensory and aromatic characteristics of horseradish, but also have beneficial effects on the human body.

show abstract

Methoxybenzaldehydes in Plants:Insight to the Natural Resources, Isolation, Application and Biosynthesis

Cited by 13 publications

References 53 publications

Sensory-Analytical Comparison of the Aroma of Different Horseradish Varieties (Armoracia rusticana)

Sensory-Analytical Comparison of the Aroma of Different Horseradish Varieties (Armoracia rusticana)

Regulatory roles of microRNA163 in responses to stresses in Arabidopsis

Microbiological and Gc-MS Analysis of Horseradish Roots (Armoracia Rusticana)

Contact Info

Product

Resources

About