Search Results (375)

Knowledge about the composition (volatile and non-volatile) and functionality of natural extracts from Mediterranean plants serves as a basis for their further application. In this study, five selected plants were used for the extraction of plant metabolites. Leaves and flowers of Critmum maritimum, Rosmarinus officinalis, Olea europea, Phylliera latifolia and Mellisa officinalis were collected, and a total of 12 extracts were prepared. Extractions were performed under microwave-assisted conditions, with two solvent types: water (W) and a hydroalcoholic (ethanolic) solution (HA). Detailed extract analysis was conducted. Phenolics were analyzed by detecting individual bioactive compounds using high-performance liquid chromatography and by calculating total phenolic and total flavonoid content through spectrophotometric analysis. Higher concentrations of total phenolics and total flavonoids were obtained in the hydroalcoholic extracts, with the significantly highest total phenolic and flavonoid values in the rosemary hydroalcoholic extract (3321.21 mg_GAE/L) and sea fennel flower extract (1794.63 mg_QE/L), respectively; and the lowest phenolics in the water extract of olive leaves (204.55 mg_GAE/L) and flavonoids in the water extracts of sea fennel leaves, rosemary, olive and mock privet (around 100 mg_QE/L). Volatile organic compounds (VOC) were detected using HS-SPME/GC–MS (Headspace Solid-Phase Microextraction coupled with Gas Chromatography-Mass Spectrometry), and antioxidant capacity was estimated using DPPH (2,2-diphenyl-1-picrylhydrazyl assay) and FRAP (Ferric Reducing Antioxidant Power) methods. HS-SPME/GC–MS analysis of samples revealed that sea fennel had more versatile profile, with the presence of 66 and 36 VOCs in W and HA sea fennel leaf extracts, 52 and 25 in W and HA sea fennel flower extracts, 57 in rosemary W and 40 in HA, 20 in olive leaf W and 9 in HA, 27 in W mock privet and 11 in HA, and 35 in lemon balm W and 10 in HA extract. The lowest values of chlorophyll a were observed in sea fennel leaves (2.52 mg/L) and rosemary (2.21 mg/L), and chlorophyll b was lowest in sea fennel leaf and flower (2.47 and 2.25 mg/L, respectively), while the highest was determined in olive (6.62 mg/L). Highest values for antioxidant activity, determined via the FRAP method, were obtained in the HA plant extracts (up to 11,216 mg_AAE/L for lemon balm), excluding the sea fennel leaf (2758 mg_AAE/L) and rosemary (2616 mg_AAE/L). Considering the application of these plants for fresh fish preservation, antimicrobial activity of water extracts was assessed against Vibrio fischeri JCM 18803, Vibrio alginolyticus 3050, Aeromonas hydrophila JCM 1027, Moraxella lacunata JCM 20914 and Yersinia ruckeri JCM 15110. No activity was observed against Y. ruckeri and P. aeruginosa, while the sea fennel leaf showed inhibition against V. fisheri (inhibition zone of 24 mm); sea fennel flower was active against M. lacunata (inhibition zone of 14.5 mm) and A. hydrophila (inhibition zone of 20 mm); and rosemary and lemon balm showed inhibition only against V. fisheri (inhibition zone from 18 to 30 mm). This study supports the preparation of natural extracts from Mediterranean plants using green technology, resulting in extracts rich in polyphenolics with strong antioxidant potential, but with no clear significant antimicrobial efficiency at the tested concentrations. Full article

The white oil-bearing rose (R. alba L.) is the second of the industrially important rose species for Bulgarian rose cultivation and essential oil production. In recent years, the interest in white oil-bearing rose has increased, following the worldwide trend for searching for new aromatic alternatives. Therefore, the purpose of the current research is to evaluate the volatile compounds profile of fresh R. alba L. flowers using headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC/MS). More than 75 individual compounds were identified and quantified using HS-SPME-GC/MS. The study revealed that the aroma-bearing fraction of rose volatiles consists mainly of monoterpene alcohols; 2-phenylethanol was the most abundant component (8.4–33.9%), followed by geraniol (12.8–32.5%) and citronellol + nerol (17.7–26.5%). Linalool, α-pinene, β-myrcene, and rose oxides were also observed in low concentrations. The stearopten fraction in the HS phase was observed in low concentration, with main representatives nonadecane + nonadecene, heptadecane, heneicosane, and tricosane. The HS-GC profile of the R. alba fresh flowers shows distinct differences in relative abundance of the components between the two studied clones of the population, as well as between volatiles in petals and in the whole blossom. The absence of some undesirable components, such as allergenic and potentially carcinogenic methyl eugenol in fresh R. alba blossom, makes white oil-bearing rose a promising alternative to R. damascena in perfumery, natural cosmetics, and aromatherapy. Full article

The integration of HS-SPME-GC/MS and UPLC-MS/MS techniques enabled the profiling of volatile organic compounds (VOCs) and amino acids (AAs) in 18 crabapple flower cultivars, facilitating the development of a novel VOC–AA model. Among the 51 identified VOCs, benzyl alcohol, benzaldehyde, and ethyl benzoate were predominant, categorizing cultivars into fruit-almond, fruit-sweet, and mixed types. The amino acids, namely glutamic acid (Glu), asparagine (Asn), aspartic acid (Asp), serine (Ser), and alanine (Ala) constituted 83.6% of the total AAs identified. Notably, specific amino acids showed positive correlations with key VOCs, suggesting a metabolic regulatory mechanism. The Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) model, when combined with volatile organic compounds (VOCs) and amino acid profiles, enabled more effective aroma type classification, providing a robust foundation for further studies on aroma mechanisms and targeted breeding. Full article

Analyze the quality differences of Magnoliae Flos (MF) at different developmental stages and determine its optimal harvest period. In this study, a detection method for the main chemical components of MF was established based on GC-MS and UPLC, and the volatile oil and lignan components were determined. The quality differences between MF at different developmental stages were compared based on chemical composition. Chromaticity values of MF samples were measured using electronic eye technology, followed by correlation analysis to reveal the relationship between internal compositional changes and external color differences. The results indicated that the harvesting period significantly affected the chemical composition of MF. Specifically, the contents of volatile oils and lignans initially increased and then decreased as the flower buds developed. There are obvious correlations between six different volatile components and some lignans of MF and their chromaticity values (p < 0.05). This study clarified the dynamic changes in relevant indicators during the development of MF, which can provide a reference for the rational utilization and scientific harvesting of MF resources. Full article

The garden Nasturtium (Tropaeolum majus L.) is increasingly consumed worldwide due to its culinary appeal and perceived health benefits. However, the chemical markers underlying its functional properties remain insufficiently characterized. Building on evidence from a recent human pilot study confirming both high acceptability and dietary safety, we conducted a comprehensive volatilomic and phytochemical analysis of T. majus flowers and their juice. Headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC-MS) was employed to establish the volatilomic fingerprint of floral tissues and juice. Our analysis revealed a striking dominance of benzyl isothiocyanate and benzonitrile, which together accounted for 88% of the total volatile organic metabolites (VOMs) in the juice, 67% and 21%, respectively. In the floral tissues, benzyl isothiocyanate was even more prevalent, representing 95% of the total volatile profile. Complementary in vitro assays confirmed a substantial total phenolic content and strong antioxidant activity in the flowers. These findings provide a robust chemical rationale for the potential health-promoting attributes of T. majus, while identifying key volatilomic markers that could support future functional and safety claims. In parallel, a benefit–risk assessment framework is discussed in accordance with the European Food Safety Authority (EFSA) guidelines for the Qualified Presumption of Safety (QPS) of edible flowers. Given that both benzyl isothiocyanate and benzonitrile are classified as Cramer Class III substances, a conservative intake threshold of 1.5 μg/kg body weight per day is proposed. To enable quantitative exposure modeling and support the derivation of a tolerable daily intake (TDI), future studies should integrate organic solvent-based extraction methodologies to estimate the total volatile load per gram of floral biomass. This would align risk–benefit assessments with the EFSA’s evolving framework for novel foods and functional ingredients. Full article

This review presents information obtained over the past 10 years on the methods to control the widespread worldwide phytopathogen Pectobacterium carotovorum subsp. carotovorum (Pcc). This bacterium is among the ten most dangerous phytopathogens; it affects a wide range of cultivated plants: vegetables, ornamental and medicinal crops, both during vegetation and during the storage of fruits. Symptoms of Pcc damage include the wilting of plants, blackening of vessels on leaves, stems and petioles. At the flowering stage, the stem core gradually wilts and, starting from the root, the stem breaks and the plant dies. Pcc is a rod-shaped, non-capsule and endospore-forming facultative anaerobic Gram-negative bacterium with peritrichous flagellation. Pcc synthesizes bacteriocins—carocins. The main virulence factors of Pcc are the synthesis of N-acyl-homoserine lactone (AHL) and plant cell wall-degrading enzymes (PCWDEs) (pectinases, polygalacturonases, cellulases, and proteases). Diagnostic methods for this phytopathogen include polymerase chain reaction (PCR), loop-mediated isothermal amplification (LAMP), multilocus genotyping of strain-specific genes and detection of unique volatile organic compounds (VOCs). The main methods to control this microorganism include the use of various chemicals (acids, phenols, esters, salts, gases), plant extracts (from grasses, shrubs, trees, and algae), antagonistic bacteria (Bacillus, Pseudomonas, Streptomyces, and lactic acid bacteria), viruses (including a mixture of bacteriophages), and nanomaterials based on metals and chitosan. Full article

Cannabis sativa L. exhibits a complex sensory profile governed by a diverse range of volatile and non-volatile compounds. Volatile constituents—such as terpenes, aldehydes, ketones, esters, and sulfur-containing compounds—together with non-volatile taste-active molecules including flavonoids and phenolic compounds, underlie its distinctive aroma and flavor. This review examines how genetic diversity, cultivation practices, and post-harvest processing modulate the synthesis, accumulation, and chemical transformation of these metabolites in the cannabis flower. It discusses recent advancements in the extraction, identification, and quantification of these compounds, highlighting the crucial integration of chemical characterization with sensory evaluation. By synthesizing findings from advanced analytical methodologies, this review addresses the challenges and opportunities involved in defining the sensory profiles of C. sativa L. varieties. Drawing insights from research on other consumer plants, strategies for future innovations are outlined, including the discovery of novel aroma and flavor compounds and the development of a universal cannabis aroma and flavor wheel. This work aims to support advancements in breeding programs, enhance product quality control, and guide future research in cannabis sensory science. Full article

Acetone detection is crucial for non-invasive health monitoring and environmental safety, so there is an urgent demand to develop high-performance gas sensors. Here, platinum (Pt)-functionalized layered flower-like nickel ferrite (NiFe₂O₄) sheets were efficiently fabricated via facile hydrothermal synthesis and wet chemical reduction processes. When the Ni/Fe molar ratio is 1:1, the sensing material forms a Ni/NiO/NiFe₂O₄ composite, with performance further optimized by tuning Pt loading. At 1.5% Pt mass fraction, the sensor shows a high acetone response (R_g/R_a = 58.33 at 100 ppm), a 100 ppb detection limit, fast response/recovery times (7/245 s at 100 ppm), and excellent selectivity. The enhancement in performance originates from the synergistic effect of the structure and Pt loading: the layered flower-like morphology facilitates gas diffusion and charge transport, while Pt nanoparticles serve as active sites to lower the activation energy of acetone redox reactions. This work presents a novel strategy for designing high-performance volatile organic compound (VOC) sensors by combining hierarchical nanostructured transition metal ferrites with noble metal modifications. Full article

Volatile cues are important in the host detection and discrimination of phytophagous insects, allowing them to find suitable hosts. Here, the electroantennography (EAG) and behavioral responses of female Thrips hawaiiensis to the floral volatiles of different plants, Magnolia grandiflora L. (Magnoliales: Magnoliaceae), Gerbera jamesonii Bolus (Asterales: Asteraceae), Lilium brownii Baker (Liliales: Liliaceae), and Rosa rugosa Thunb. (Rosales: Rosaceae), were studied. Y-tube olfactometer bioassays revealed that M. grandiflora was the preferred host for T. hawaiiensis. Fifty-two compounds were identified from the volatile profile of M. grandiflora by gas chromatography–mass spectrometry analysis, of which β-elemen (15.39%), bicyclogermacren (11.99%), and (E)-α-bisabolene (6.05%) showed the highest relative contents. The EAG bioassays revealed that the antennae of T. hawaiiensis could perceive these tested volatile compounds at different concentrations. In six-arm olfactometer bioassays, T. hawaiiensis showed significant positive responses to β-elemen and (E)-α-bisabolene at various concentrations, and 10 μg/μL was found to be the most attractive concentration for β-elemen, and 50 and 100 μg/μL for (E)-α-bisabolene. Based on the four-arm olfactometer bioassays, β-elemen was more attractive than (E)-α-bisabolene to T. hawaiiensis when compared at their optimal concentrations. Therefore, T. hawaiiensis could perceive and distinguish the floral volatiles from the preferred host plant (M. grandiflora). These findings assist in better understanding the mechanism of host preferences of T. hawaiiensis from a chemoecological perspective. In particular, β-elemen showed the greatest potential to be developed as a novel attractant for the monitoring and control of T. hawaiiensis. Full article

Bluehead gilia or bluefield gilia (Gilia capitata Sims, Polemoniaceae) is an annual herbaceous plant widely distributed in the western regions of North America but cultivated as an ornamental flower in various regions to support pollinators. The comprehensive chemical composition of this plant has not been previously reported. Essential oils (EOs) were obtained by hydrodistillation from different parts of the gilia plants. The yield of EOs ranged from 0.42 to 1.97 mL/kg, with the largest yields being obtained from the seeds; smaller yields obtained from the flowers, fruits, and leaves; and the lowest quantity obtained from the stems, roots, and shells. Using the GC-MS method, we identified 116 compounds. Hexahydrofarnesyl acetone was dominant in most parts of the G. capitata. The EO of flowers was dominated by hexahydrofarnesyl acetone (19.1%), fruits by hexahydrofarnesyl acetone (18.2%), seeds by hexahydrofarnesyl acetone (15.2%), fruit by (+)-epi-bicyclosesquiphellandrene (15.4%), leaves by phytol (23.3%), stems by isomanool (8.3%), and roots by (-)-myrtenol (25.7%). Triterpenoid saponins were identified, and 21 compounds were quantified (by HPLC). Saponin levels were high in aerial parts (excluding stems) and the lowest in plant roots. Based on the contents of EO and saponins, the aerial parts of G. capitata may have pharmaceutical properties, but saponins might be the main value of G. capitata. Full article

Flower fragrance is a crucial ornamental and economic trait of Dendrobium chrysotoxum, and the most abundant and diverse aroma-active compounds are terpenes. Terpene synthase (TPS) is the ultimate enzyme for the biosynthesis of various types of terpenes, and TPS genes were identified as the key regulators governing the spatiotemporal release of volatile terpene compounds. Until recently, the TPS gene family in D. chrysotoxum has remained largely unexplored. Our study characterizes the TPS genes in D. chrysotoxum and identifies 37 DcTPS gene family members. It helped identify the DcTPS genes, gene characteristics, the phylogeny relationship, conserved motif location, gene exon/intron structure, cis-elements in the promoter regions, protein–protein interaction (PPI) network, tissue specific expression and verification of the expression across different flowering stages and floral organs. Three highly expressed DcTPS genes were cloned, and their functions were verified using a transient expressed in tobacco leaves. Further functional verification showed that the proteins encoded by these genes were enzymes involved in monoterpene synthesis, and they were all involved in the synthesis of linalool. This study comprehensively expatiates on the TPS gene family members in D. chrysotoxum for the first time. These data will help us gain a deeper understanding of both the molecular mechanisms and the effects of the TPS genes. Furthermore, the discovery that three TPS-b genes (DcTPS 02, 10, 32) specifically drive linalool-based scent in D. chrysotoxum, will provide new insights for expanding the TPS-b subfamily in orchids and identifying the linalool synthases contributing to orchid fragrance. Full article

The quality of persimmon wine is closely related to various compounds, including polysaccharides. Polysaccharides are an essential class of macromolecules that modulate the wine’s chemical and physical characteristics by influencing the colloidal state or interacting with other compounds through non-covalent bonds. Polyphenols, on the other hand, exhibit antioxidant properties and effectively neutralize free radicals. This study employed Luotian sweet persimmons and Brassica napus (rapeseed) as core ingredients for producing functional fermented wine. Using GC-MS, rapeseed polysaccharides were subjected to trifluoroacetic acid hydrolysis and then derivatized via silylation for qualitative analysis of their monosaccharide composition. Molecular docking and molecular dynamics simulations were performed to provide molecular-level insights into the interactions between D-glucopyranose from rapeseed polysaccharides and quercetin, a polyphenol present in persimmon wine. The objective was to explore the binding mechanisms of these compounds during fermentation and to assess how these molecular interactions in-fluence the wine’s flavor and stability. In addition, volatile flavor compounds in two types of persimmon wine (pure persimmon wine and oleoresin-enriched persimmon wine) were qualitatively and quantitatively analyzed using headspace solid-phase microextraction (SPME) combined with gas chromatography–mass spectrometry (GC-MS). The results reveal that D-glucopyranose forms hydrogen bonds with quercetin, modulating its redox behavior and thereby enhancing the antioxidant capacity of persimmon wine. The results from four in vitro antioxidant assays, including DPPH, ABTS, FRAP, and vitamin C analysis, demonstrate that the addition of rapeseed flowers improved the antioxidant activity of persimmon wine. HS-SPME-GC-MS analysis revealed that esters, alcohols, and aldehydes were the primary components contributing to the aroma of persimmon wine. Persimmon wines with varying levels of oleoresin addition exhibited significant differences in the contents of key compounds, which subsequently influenced the aroma complexity and flavor balance. In conclusion, these findings provide reliable data and a theoretical foundation for understanding the role of rapeseed flower in regulating the aroma profile of persimmon wine. These findings also offer theoretical support for a deeper understanding of the fermentation mechanisms of persimmon wine while providing practical guidance to optimize production processes, ultimately improving both product flavor and stability. This study fills a critical academic gap in understanding microscopic molecular interactions during fermentation and offers a novel perspective for innovation in the fermented food industry. Full article

Background: Rose processing faces critical challenges in preserving bioactive compounds and aroma profiles during thermal treatments, particularly given the growing demand for natural ingredients in the food and cosmetic industries. Methods: Using widely targeted metabolomics, we first characterized volatile profiles of four major commercial cultivars (Hetian, Damask, Bulgarian, and Fenghua; n = 6 replicates per cultivar), identifying terpenoids as dominant components (p < 0.05). Subsequent thermal optimization focused on Hetian rose, where WGCNA and K-means analyses revealed temperature-dependent dynamics (40–55 °C, triplicate drying trials per temperature). Results: Hetian rose exhibited significantly higher accumulation (p < 0.05) of a unique sesquiterpene marker, 4-(1,5-dimethyl-1,4-hexadienyl)-1-methyl-cyclohexene. Systematic drying optimization identified 50 °C as the thermal threshold for optimal color, bioactive retention, and sensory quality. Mechanistic analysis identified 193 temperature-responsive metabolites (VIP > 1, FC < 0.25 or >4, p < 0.01), with terpenoid biosynthesis (MVA/MEP pathways) and esterification dynamics emerging as critical control points. Conclusions: This study establishes the first cultivar-specific processing framework for roses, demonstrating that metabolic signature-guided drying improves product quality. The findings advance our understanding of thermal impacts on aroma biochemistry while providing actionable protocols for natural product industries. Full article

Flower-scented teas become increasingly popular to new generations, due to their infused floral essences of diverse volatile compounds and additional health functions. Flower-scented teas have significantly broadened the spectrum of aroma perception, intensity, and longevity. Here, Chimonanthus praecox flowers were used to scent tea dhools to create different Chimonanthus teas with strong and characteristic aromas. The dynamic absorption of aromas by three tea dhools, and aroma compatibility in three flower-scented teas, and the aroma retention in Chimonanthus teas during storage were investigated. At least twelve aroma compounds were selectively absorbed by three tea dhools, with seven compounds, pulegone, 3-phenylpropanol, (E)-cinnamaldehyde, cinnamyl alcohol, γ-phenylpropyl acetate, (E)-isoeugenol, and (E)-cinnamyl acetate, commonly absorbed to three Chimonanthus teas. The different absorption preferences to floral volatiles and absorption capacity of three tea dhools could be related to their surface structures and trichome conditions. Linalool, phenylmethyl acetate, and methyl salicylate as significant volatile components were substantially enhanced for both Chimonanthus flowers and tea dhools, thereby augmenting the floral bouquet of Chimonanthus tea. After 56 days of storage, alcohol volatiles emerged as the predominant volatile types, although esters are the major contributors to the aroma of freshly prepared Chimonanthus teas. Full article

The traditional nutritional use of sea fennel (Crithmum maritimum L.) has been rediscovered and reestablished, making this halophyte plant a prominent ingredient in coastal cuisine and a subject of interest in various scientific disciplines, including pharmacy and medicine. The first objective of this study was to identify the volatile profiles of essential oils (EOs) and hydrolates derived from the leaves, flowers, and fruits of sea fennel using gas chromatography–mass spectrometry. A total of 25 different volatiles were identified in the EOs and 63 were identified in the hydrolates. Limonene was the most abundant component in the EOs (74.85%, 74.30%, and 67.41%, respectively), while in the hydrolates, it was terpinen-4-ol in the leaves (27.8%) and the flowers (36.7%) and (Z)-carveol in the fruits (11.4%). The second objective was to investigate the biological activities of the samples. The antioxidant and choline inhibitory activities of hydrolates were generally low, with the flower hydrolate providing the inhibition of both enzymes and the leaf hydrolate with the highest antiradical activity. The cytotoxic activities of the EOs and hydrolates were also investigated. The human breast adenocarcinoma cell line MDA-MB-23 was the most sensitive against EOs from the flowers and fruits, reaching the IC₅₀ after 48 and 72 h, respectively. The leaf hydrolate exhibited cytotoxic activity after 72 h, while the flower hydrolate was effective after 48 h. The MCF-7 cell line was sensitive to the flower and fruit EOs, and the IC₅₀ was reached at all the tested periods. Overall, the results highlight sea fennel as a rich source of bioactive compounds that have significant potential for greater utilization in the nutraceutical and pharmaceutical industries. Full article