María J. Jordán

Variations in Essential Oil, Phenolic Compounds, and Antioxidant Activity of Tunisian Cultivated Salvia officinalis L.

The variation in the chemical composition of the essential oil of Salvia officinalis , growing in different habitats, was studied. GC-MS analysis revealed 57 compounds representing 94.68-96.80% of total oils. The major components were alpha-thujone (11.55-19.23%), viridiflorol (9.94-19.46%), 1,8-cineole (8.85-15.60%), camphor (5.08-15.06%), manool (5.52-13.06%), beta-caryophyllene (2.63-9.24%), alpha-humulene (1.93-8.94%), and beta-thujone (5.45-6.17%), showing significant differences between different collection sites. Analysis of some representative polyphenolic compounds and antioxidant activity was performed using postdistilled dry samples. Rosmarinic acid, carnosol, and carnosic acid were the prevalent compounds of S. officinalis methanolic extracts. The results revealed differences in the polyphenolic composition and also exhibited antioxidant and radical-scavenging activities at different magnitudes of potency. However, within the used methods, only the DPPH(*) assay showed significant differences (p < 0.05) in free radical scavenging activity among samples collected in different regions. Plants collected in the coastal regions Soliman and Kelibia accumulate more polyphenolic compounds, known to be responsible for the main antioxidant activity of sage (rosmarinic acid, carnosol, and carnosic acid), than those growing inland at Bou Arada and Sers. Moreover, the former presented a higher radical-scavenging activity. The methanolic extracts of postdistilled S. officinalis might be valuable antioxidant natural sources and seemed to be applicable in both the health medicine and food industries.

Deaeration and pasteurization effects on the orange juice aromatic fraction

Abstract A comparative study between the aromatic profile in fresh orange juice versus deaerated and pasteurized juices, respectively, was conducted in order to understand the evolution of volatile components after deaeration and pasteurization processes. The aromatic fractions isolated by simultaneous distillation and extraction were analysed by capillary gas chromatography–mass spectrometry. At the qualitative level all the volatile components in fresh orange juice were also found in the counterparts after deaeration and pasteurization processes. According to statistical analyses, significant losses in concentration of volatile components occurred during the deaeration process, while there were no statistically significant differences determined among concentrations of volatile components in deaerated and pasteurized juices. These results show that during the industrial processing of orange juice the biggest losses in the concentration of volatile components occurs during deaeration. The pasteurization process does not change the analytical composition of deaerated orange juice in a significant way for any of the 42 quantitated compounds.

Shelf life of meat from lambs given essential oil-free rosemary extract containing carnosic acid plus carnosol at 200 or 400 mg kg −1

The use of dietary rosemary extract (DRE) at low doses is proposed as a nutritional strategy to improve meat preservation. Lamb diet was supplemented with 0, 200 or 400mg DRE (containing carnosic acid and carnosol at 1:1 w:w) per kg feed during the fattening stage. Meat quality was evaluated in lamb fillets packed under protective atmosphere and kept in retail conditions for up to 14 days. The effects of diet and storage time were determined on different physical-chemical (L*a*b* color, pH, TBARS, protein oxidation and volatiles from lipid oxidation), microbial (total viable and psychrophilic bacteria, Enterobacteriaceae, molds and yeasts) and sensory (appearance and odor) characteristics of the meat. The antioxidant and antimicrobial effects of DRE on meat were demonstrated. DRE delayed lean and fat discoloration, lipid oxidation, odor deterioration and microbial spoilage, extending the shelf life time of fillets from around 9 to 13 days. Both DRE doses provided similar shelf life extension.

Relevance of the carnosic acid/carnosol ratio for the level of rosemary diterpene transfer and for improving lamb meat antioxidant status.

The aim of the present work was to evaluate whether the relation between the concentrations of the two major diterpenes present in two typified rosemary extracts affects their levels of deposition and antioxidant capacity in different lamb tissues. The composition of the extracts expressed as percentage of weight/weight was 1:1 (14-16)% and 2:1 (25-11)% (carnosic acid-carnosol), respectively. Thirty weaned lambs were assigned randomly to three homogeneous groups. One group was fed a basal diet as a control and the diets of the other two were enriched with rosemary extracts 1:1 and 2:1, respectively. HPLC-ESI-MS/TOF identified a metabolite (C19H22O3) described for the first time in lamb tissues, along with carnosol, carnosic acid, rosmanol and carnosol-p-quinone. The results obtained corroborate the importance of the presence of carnosol in the dietary administration of rosemary extract as a way of improving the stability of the diterpene fraction during feed manufacturing and the level of deposition and antioxidant efficacy of diterpenes after ruminal fermentation.

Ewe's diet (pasture vs grain-based feed) affects volatile profile of cooked meat from light lamb.

The effects of ewes diet during gestation and lactation on the volatile compounds profile in cooked meat from light lamb were compared. Two lamb groups from ewes that had been fed pasture (PA) or grain-based concentrate (FE) were tested. Cooked loin mixed with saliva was analyzed by solid phase microextraction, gas chromatography, and mass spectrometry. The fiber coating used was divinylbenzene-carboxen-polydimethylsiloxane. The volatiles detected and quantified were aldehydes, alcohols, ketones, phenols, indole, and sulfur compounds. The ewes diet strongly affected the volatile compounds profile of the cooked meat. The total volatiles concentration was higher in PA (409 mg kg(-1)) than in FE (201 mg kg(-1)). The major volatiles in PA were phenol, 4-methylphenol, and hexanoic acid, while the major volatile in FE was 3-hydroxy-2-butanone. No branched C8-C9 fatty acids responsible for mutton flavor were detected in either group. The findings suggest that nutritional strategies can be use during gestation and lactation to modify the aroma of light lamb meat in the light of consumer preferences.

Relationship between antioxidant status and oxidative stability in lamb meat reinforced with dietary rosemary diterpenes

The relationship between the antioxidant status of fresh meat and oxidative stability of chilled-packed meat obtained from lambs fed on a diet supplemented with two different doses of a rosemary extract containing carnosic acid and carnosol was studied. The incorporation of rosemary extract in the lamb diet led to the deposition of functional levels of the diterpenic metabolite C19H22O3 in meat, which improved its stability against oxidation. The antioxidant status could be assessed through both the radical scavenging capacity (DPPH and TEAC) and the ferric reducing antioxidant power (FRAP). In general, antioxidant status values correlated better (P < 0.05) with the changes in CIELAB colour, malondialdehyde and sensory scoring than with the changes in hexanal and protein carboxylation measured in the lamb cuts kept under protective atmosphere for up to 14 days. The FRAP and DPPH assays were more suitable than the TEAC assay for predicting meat oxidation and any resulting discolouration and rancidity.

Effects of Edaphoclimatic Conditions on Thymus hyemalis L. Essential Oil Yield and Composition

Abstract Thymus hyemalis Lange shrubs were grown in two different cultivation areas of the region of Murcia (southeast Spain) in order to determine how edaphoclimatic conditions affect the essential oil yield and chemical composition of this thyme species. Results showed that no statistically significant differences were detected among essential oil yields. However, chromatographic analysis of the oils by GC and GC/MS reported that, from a total of 101 volatile components identified, statistically significant differences among concentrations of several volatile components existed. At the qualitative level, oils from La Paca cultivation area (690 m above sea level) showed a volatile profile rich in low molecular weight components and phenolic compounds when compared to those obtained from Torre Blanca cultivation area (30 m above sea level).

Note: Diffuse reflectance profiles of goat's milk during coagulation by various enzymes / Nota: Evolución de la reflectancia difusa durante el proceso de coagulación de la leche de cabra con diferentes enzimas coagulantes

The behaviour of different coagulant enzymes during the coagulation of goats milk was studied by diffuse reflectance. During the first 5 min a decrease was observed in the diffuse reflectance profile which correlated with the recorded decrease in viscosity measurements; this decrease was followed by a continuous increase in the reflectance value. The milk clotting time for all the enzymes studied can be calculated from a plot of the first derivative of the diffuse reflectance value vs time by assuming the maximum value of the first derivative. There were no significant differences (p ≤ 0.05) between the milk clotting time determined by diffuse reflectance and the value obtained using the Berridge method.

Influence of water stress and storage time on preservation of the fresh volatile profile of three basil genotypes

The main goal of the present study was to describe the volatile profile of three different basil genotypes (Genovese and Green and Purple Iranian), and the impact that water stress (75% and 50% field capacity) and storage time (up to 7days) have under mild refrigerated conditions. The chromatographic profile pointed to three different chemotypes: linalool/eugenol, neral/geranial, and estragol, for Genovese, Green, and Purple genotypes, respectively. Water stress depleted the volatile profile of these three landraces, due to a reduction in the absolute concentrations of some of the components related to fresh aroma (linalool, nerol, geraniol and eugenol). The stability of the basil volatile profile during storage varied depending on the water stress that had been applied. Concentration reductions of close to 50% were quantified for most of the components identified in the Purple genotype.

Rosemary (Rosmarinus officinalis L.) Oils

Abstract The genus Rosmarinus (Lamiaceae family) comprises three different species (Rosmarinus officinalis, Rosmarinus eryocalix, and Rosmarinus tomentosus) that grow wild, primarily in the western Mediterranean region. Rosemary has been used since ancient times for medicinal, culinary, and ornamental purposes. An important chemical variability has been described for the volatile profile of rosemary essential oil, depending on the origin of the plant, among other factors. In food science, rosemary is one of the most important plants in terms of essential oil applications, due to its antimicrobial, antimycotic, and antioxidant properties. Many applications have been described for rosemary oil, such as its use as a food preservative for different meat matrices (pork, beef, lamb, and poultry), fish, and processed foods.