[Optimized chromatographic methods for the identification and quantification of terpenes in Cannabis sativa oil for medicinal use] / Métodos cromatográficos optimizados para la identificación y cuantificación de terpenos en aceite de Cannabis sativa de uso medicinal.

Introduction: Cannabis sativa is a plant species with numerous active principles, so the list of its therapeutic uses is expanding. In this sense, there are numerous evidences of the possible medicinal use of terpenes, as well as their synergism with cannabinoids (entourage effect). Thus, as more countries contemplate the legalization and authorization of medical cannabis, the number of cannabis extraction and analysis laboratories is increasing to meet the demand, requiring adequate analytical tools. Methodology: In response to numerous inquiries from physicians, analytical laboratories and users, the PROBIEN chromatography laboratory has selected two methods for the analysis of terpenes in Cannabis oil by gas chromatography technique (GC-FID). The methods are described using HP-5 and Innowax columns. The external standard method was used for the quantitative determination of ß-Pinene, Myrcene, p-Cymene, Limonene, Linalool, α-Terpineol, Nerol and Geraniol. Results: good peak separation and reproducibility were observed, appropriate for the identification and quantification of the main terpenes in Cannabis extracts. The area/concentration ratio was linear in the range of 0.0005 to 2.0 mg/ml. Main conclusion: The described methods allow the identification and quantification of the major terpenes in Cannabis oil for an adequate quality control.

Introducción: Cannabis sativa es una especie vegetal con gran número de principios activos, por lo que la lista de sus usos terapéuticos se está ampliando. En este sentido, hay numerosas evidencias del posible uso medicinal de los terpenos, así como del sinergismo de ellos con los cannabinoides (efecto séquito). Así, a medida que más países contemplan la legalización y autorización del cannabis medicinal, el número de laboratorios de extracción y análisis de cannabis aumenta para satisfacer la demanda, requiriéndose herramientas analíticas adecuadas. Metodología: En respuesta a numerosas consultas de médicos, laboratorios de análisis y usuarios, el laboratorio de cromatografía del PROBIEN ha seleccionado dos métodos para el análisis de terpenos en aceite de Cannabis por la técnica de cromatografía gaseosa (GC-FID). Se describen los métodos usando las columnas HP-5 e Innowax. Se empleó el método del estándar externo para la determinación cuantitativa de ß-Pineno, Myrceno, p-Cymeno, Limoneno, Linalool, α-Terpineol, Nerol y Geraniol. Resultados: se observó una buena separación de picos y reproducibilidad, apropiadas para la identificación y cuantificación de los principales terpenos en extractos de Cannabis. La relación área/concentración fue lineal en el rango de 0,0005 a 2,0 mg/ml. Conclusión principal: los métodos descritos permiten la identificación y cuantificación de los terpenos mayoritarios en aceite de Cannabis para un control de calidad adecuado.

Evaluation of cryotolerant yeasts for the elaboration of a fermented pear beverage in Patagonia: Physicochemical and sensory attributes.

The production of pome fruits as pears and apples, as well as their derived industries, is of great economic importance in North Patagonia. The elaboration of fermented beverages as cider or perry has evidenced a substantial diversification during the last years, with the evaluation of different fruit varieties, yeast starters and technological changes. In this work, two cryotolerant yeasts belonging to the species Saccharomyces uvarum were evaluated at laboratory and pilot scale in sterile and no-sterile pear must. One of the strains was originally isolated from apple chicha (strain NPCC1314) and the other from apple cider (strain NPCC1420) in Patagonia. Both physicochemical and sensory features of the fermented products were evaluated. Both strains were able to successfully complete the fermentations, although strain NPCC1420 showed the better kinetic properties including a faster sugar consumption than the strain NPCC1314. Both strains showed excellent implantation capacity, but the fermented products showed different chemical profiles. The perry fermented with the strain NPCC1314 was characterized by better sensory attributes as assessed by trained panelists and a greater acceptance for untrained public than the same fermented with the strain NPCC1420. The two strains were able to consume sorbitol, both in pear must and in agar-plates supplemented with sorbitol as the sole carbon source. This ability is described for the first time in S. uvarum, at least for the two strains evaluated in this work.