Production of 6-pentyl-α-pyrone by Trichoderma sp. from vegetable oils

Bonnarme, Pascal; Djian, Aleth; Latrasse, Alain; Féron, Gilles; Giniès, Christian; Durand, Alain; Quéré, Jean‐Luc Le

doi:10.1016/s0168-1656(97)00108-9

Cited by 52 publications

(34 citation statements)

References 14 publications

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“…The finding that T. harzianum was incapable of 6-PAP formation is not consistent with several earlier studies (Claydon et al 1987;Serrano-Carreon et al 1992;Scarselletti and Faull 1994;Bonnarme et al 1997;Whitaker et al 1998;El-Hasan et al 2007;Vinale et al 2008, Souza Ramos et al 2008Siddiquee et al 2012). However, in the opinion of Samuels (2006), Dodd et al (2003), and Polizzi et al (2011), T. harzianum strains used in mentioned works were misclassified strains of T. atroviride and T. viride.…”

Section: Discussionmentioning

confidence: 55%

“…6-PAP was detected in the headspace of all T. atroviride and T. viridescens isolates, as well as in individual cultures of T. citrinoviride (4 isolates), T. hamatum (8 isolates), and T. viride (3 isolates). Previously, these compounds had been described as being produced by T. viride (Collins and Halim 1972;Bonnarme et al 1997), T. harzianum (Claydon et al 1987;Serrano-Carreon et al 1992;Scarselletti and Faull 1994;Bonnarme et al 1997;Whitaker et al 1998;El-Hasan et al 2007, Souza Ramos et al 2008Vinale et al 2008;Siddiquee et al 2012), T. koningii (Cutler et al 1986;Simon et al 1988), and T. atroviride (Reithner et al 2005(Reithner et al , 2007Stoppacher et al 2010;Polizzi et al 2011).…”

Section: Discussionmentioning

confidence: 99%

“…6-PAP and other α-pyrone analogs have been detected in cultures of several Trichoderma strains, such as T. viride (Collins and Halim 1972), T. harzianum (Claydon et al 1987;Bonnarme et al 1997), T. koningii (Simon et al 1988), and T. atroviride (Reithner et al 2005(Reithner et al , 2007. However, it should be noted that the identification of most of these strains was based only on morphological characters, which are known to be prone to misidentification.…”

Section: Introductionmentioning

confidence: 99%

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Formation of 6-n-pentyl-2H-pyran-2-one (6-PAP) and other volatiles by different Trichoderma species

et al. 2013

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Section: Discussionmentioning

confidence: 55%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Formation of 6-n-pentyl-2H-pyran-2-one (6-PAP) and other volatiles by different Trichoderma species

et al. 2013

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“…Approximately 70% of all the linseed oil produced worldwide is destined for technical applications and 30% is for food production (Järven-pää 2000). Linseed oil is used in a wide variety of applications, including additives in PVC plastics, anti-rust agents, laquers and paints (Kanta-Oksa 1992, Chimielarz et al 1995, Rüsch gen Klaas andWarwel 1999), aroma substances for the food industry (Bonnarme et al 1997) or volatile compounds for obtaining a fresh green odour to offset the decreased odour caused by the processing of vegetables (Noodermeer et al 2002). Special technical applications have also been suggested, for example as an agglomerating agent for coal (Gryglewicz et al 2000).…”

Section: Introductionmentioning

confidence: 99%

Quality characteristics of edible linseed oil

Nykter¹,

KYMÄLÄINEN²,

Gates³

2008

AFSci

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In this review the quality properties of linseed oil for food uses are discussed as well as factors affecting this quality. Linseed oil has a favourable fatty acid composition with a high linolenic acid content. Linseed oil contains nearly 60% α-linolenic acid, compared with 25% for plant oils generally. The content of linolenic acid and omega-3 fatty acids is reported to be high in linseed grown in northern latitudes. The composition of fatty acids, especially unsaturated fatty acids, reported in different studies varies considerably for linseed oil. This variation depends mainly on differences in the examined varieties and industrial processing treatments. The fatty acid composition leads also to some problems, rancidity probably being the most challenging. Some information has been published concerning oxidation and taste, whereas only a few studies have focused on colour or microbiological quality. Rancidity negatively affects the taste and odour of the oil. There are available a few studies on effects of storage on composition of linseed oil. In general, storage and heat promote auto-oxidation of fats, as well as decrease the amounts of tocopherols and vitamin E in linseed oil. Several methods are available to promote the quality of the oil, including agronomic methods and methods of breeding as well as chemical, biotechnological and microbiological methods. Time of harvesting and weather conditions affect the quality and yield of the oil.

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“…A substância 6-pentil-α-pirona (6-PP) é uma lactona com aroma característico de coco e que tem seu uso em alimentos aprovado pela agência americana Food and Drug Administration (FDA) (BONNARME et al, 1997;SERRANO-CARREÓN et al, 2004). Alguns fungos do gênero Trichoderma são capazes de produzir a substância que também apresenta potente atividade antifúngica e tem baixa toxicidade a mamíferos (COONEY et al, 1997).…”

Section: Introductionunclassified