Volatile Composition of Oyster Leaf (Mertensia maritima (L.) Gray)

Delort, Estelle; Jaquier, Alain; Chapuis, Christian; Rubin, Mark G.; Starkenmann, Christian

doi:10.1021/jf303395q

Cited by 17 publications

(25 citation statements)

References 34 publications

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“…In the fresh S. ramosissima samples, two peaks of high intensity were identified, which corresponded to 3-hexen-1-ol (47.95%) and 1-hexanol (47.82%). Both alcohols are known to be responsible for green-type odors and 3-hexen-1-ol has also been described as a seaweed odor [ 50 , 51 ]. In addition, hexanal (0.26%), ethyl tiglate (1.51%), 3-hexen-1-ol acetate (0.33%), and methyl and ethyl benzoate (0.54% and 0.21%, respectively) are responsible for odors such as green, herbal, fruity, and floral [ 52 , 53 ].…”

Section: Resultsmentioning

confidence: 99%

Impact of Drying Processes on the Nutritional Composition, Volatile Profile, Phytochemical Content and Bioactivity of Salicornia ramosissima J. Woods

et al. 2021

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Salicornia ramosissima J. Woods is a halophyte plant recognized as a promising natural ingredient and will eventually be recognized a salt substitute (NaCl). However, its shelf-life and applicability in several food matrices requires the use of drying processes, which may have an impact on its nutritional and functional value. The objective of this study was to evaluate the effect of oven and freeze-drying processes on the nutritional composition, volatile profile, phytochemical content, and bioactivity of S. ramosissima using several analytical tools (LC-DAD-ESI-MS/MS and SPME-GC-MS) and bioactivity assays (ORAC, HOSC, and ACE inhibition and antiproliferative effect on HT29 cells). Overall, results show that the drying process changes the chemical composition of the plant. When compared to freeze-drying, the oven-drying process had a lower impact on the nutritional composition but the phytochemical content and antioxidant capacity were significantly reduced. Despite this, oven-dried and freeze-dried samples demonstrated similar antiproliferative (17.56 mg/mL and 17.24 mg/mL, respectively) and antihypertensive (24.56 mg/mL and 18.96 mg/mL, respectively) activities. The volatile composition was also affected when comparing fresh and dried plants and between both drying processes: while for the freeze-dried sample, terpenes corresponded to 57% of the total peak area, a decrease to 17% was observed for the oven-dried sample. The oven-dried S. ramosissima was selected to formulate a ketchup and the product formulated with 2.2% (w/w) of the oven-dried plant showed a good consumer acceptance score. These findings support the use of dried S. ramosissima as a promising functional ingredient that can eventually replace the use of salt.

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Section: Resultsmentioning

confidence: 99%

Impact of Drying Processes on the Nutritional Composition, Volatile Profile, Phytochemical Content and Bioactivity of Salicornia ramosissima J. Woods

et al. 2021

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“…It inhabits shingle beaches, and rarely sandy beaches, and is difficult to cultivate in the garden because of stringent temperature requirements [11]. Mertensia maritima has been grown in Northern Scotland and Southwestern France for its fragrant leaves [12]. The oyster plant is naturally propagated through seeds, but germination is poor due to seed dormancy.…”

Section: Introductionmentioning

confidence: 99%

“…Indeed, Skarpaas and Stabbetorp [13] reported that a cold period was essential to break seed dormancy and a cold treatment of oyster plant seeds at 2 °C was shown to enhance germination. The food reserve in M. maritima is fat [11] and the volatile composition of the oyster plant has been well-documented [12], with approximately 109 volatile compounds being identified from M. maritima leaf extracts. In addition, three main compounds, allantoin, rabdosiin, and rosmarinic acid, were isolated from callus extracts of M. maritima [14].…”

Section: Introductionmentioning

confidence: 99%

Micropropagation and Quantification of Bioactive Compounds in Mertensia maritima (L.) Gray

Park

Kim

Saini

et al. 2019

IJMS

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The goal of this study was to establish an efficient protocol for the large-scale propagation of Mertensia maritima (L.) Gray, and evaluate the carotenoid, fatty acid, and tocopherol contents in the leaves of in vitro regenerated shoots. Surface-disinfected node and shoot tip explants were placed on semisolid Murashige and Skoog (MS) medium with 0–16 µM N6-benzyladenine (BA), kinetin, (KN), and thidiazuron (TDZ) alone, or in combination with, 1 or 2 µM α-naphthaleneacetic acid (NAA). Of the three different cytokinins employed, TDZ elicited the best results for axillary shoot proliferation. A maximum frequency of shoot initiation above 84%, with a mean of 8.9 and 4.8 shoots per node and shoot tip, respectively, was achieved on the culture medium supplemented with 4 µM TDZ. A combination of TDZ + NAA significantly increased the percentage of multiple shoot formation and number of shoots per explant. The best shoot induction response occurred on MS medium with 4 µM TDZ and 1 µM NAA. On this medium, the node (93.8%) and shoot tip (95.9%) explants produced an average of 17.7 and 8.6 shoots, respectively. The highest root induction frequency (97.4%) and number of roots per shoot (25.4), as well as the greatest root length (4.2 cm), were obtained on half-strength MS medium supplemented with 4 µM indole-3-butyric acid (IBA). The presence of six carotenoids and α-tocopherol in the leaf tissues of M. maritima was confirmed by HPLC. Gas chromatography-mass spectrometry analysis confirmed the presence of 10 fatty acids, including γ-linolenic acid and stearidonic acid in the leaf tissues of M. maritima. All-E-lutein (18.49 μg g−1 fresh weight, FW), α-tocopherol (3.82 μg g−1 FW) and α-linolenic acid (30.37%) were found to be the significant compounds in M. maritima. For the first time, a successful protocol has been established for the mass propagation of M. maritima with promising prospects for harnessing its bioactive reserves.

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“…This technique, described in a number of publications, [2][3][4][5] with applications reported in the flavour, fragrance, and other domains, [6][7][8][9][10][11][12] can also be used to estimate the purity of chemically-defined flavouring substances or chromatographic standards using these predicted RRF.…”

Section: Introductionmentioning

confidence: 99%

IOFI recommended practice for the use of predicted relative‐response factors for the rapid quantification of volatile flavouring compounds by GC‐FID

Cachet¹,

Brevard²,

Chaintreau³

et al. 2016

Flavour & Fragrance J

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This recommended practice enables the quantification of volatile compounds in flavourings to be made by gas chromatography with flame-ionization detection, without having authentic compounds available, and also in many cases it can avoid time-consuming calibration procedures. The relative-response factors (RRF) can be predicted from the molecular formula of the compound, and this approach can be applied to compounds containing the atoms C, H, O, N, S, F, Cl, Br, I, and Si, providing that the molecular formula and number of benzene rings in the analytes are known. The purity of chemicallydefined flavouring substances or chromatographic standards can also be estimated using these predicted RRF, and this procedure can also be used to quantify (poly)hydroxylated compounds, after their derivatization into trimethylsilyl ethers or esters.

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Volatile Composition of Oyster Leaf (Mertensia maritima (L.) Gray)

Cited by 17 publications

References 34 publications

Impact of Drying Processes on the Nutritional Composition, Volatile Profile, Phytochemical Content and Bioactivity of Salicornia ramosissima J. Woods

Impact of Drying Processes on the Nutritional Composition, Volatile Profile, Phytochemical Content and Bioactivity of Salicornia ramosissima J. Woods

Micropropagation and Quantification of Bioactive Compounds in Mertensia maritima (L.) Gray

IOFI recommended practice for the use of predicted relative‐response factors for the rapid quantification of volatile flavouring compounds by GC‐FID

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