Rapid determination of essential oils functional groups using compositional methods and VisNIR spectroscopy.

Essential oils (EOs) are natural products formed by plant volatile compounds. EOs are frequently used in the cosmetic and food industries as well as for domestic purposes, because of their physiochemical, biological and sensory properties. The functional groups (FG), corresponding to various chemical structures present in EOs, are responsible for their biological activities. Therefore, simple, rapid, and economical techniques suitable to characterize the EOs features by measuring their contents, are of great interest. Near-infrared spectroscopy (NIRS) highlights because of its rapidity, and being no-contaminant, as a potential solution. Multivariate correlation methods are commonly used to build NIRS calibrations. These methods were designed for the real space, that is for values comprised between - ∞ and + ∞. However, EOs components are co-dependent data restricted to a simplex space. These are the so-called compositional data (CoDa), needing specific methods to be correlated with a set of spectral explicative variables. In this study, compositional visible and near-infrared (VISNIRS) models have been assessed to quantify the FG of the analyzed EOs. For this purpose, the FG were organized according to their greater frequency in 1) alcohol; 2) ether; 3) ester; 4) aldehydes; 5) ketones, and the hydrocarbon fraction representing the remainder EOs mass, to characterize them. The approach of this study, based on compositional models from VISNIRS spectra, has provided a satisfactory predictive performance for the quantitative estimation of the main FG of the EOs. The proposed approach can be an alternative to traditional chemical methods to characterize EOs.

Nutrigenomics of essential oils and their potential domestic use for improving health.

The use of essential oils as industrial food additives is notorious, like their medicinal properties. However, their use in household food spicing is for now limited. In this work, we have made a review to reveal the nutrigenomic actions exerted by their bioactive components, to promote awareness of their modulating gene expression ability and the potential that this implies. Also considered is how essential oils can be used as flavoring and seasoning after cooking and before consumption, such as diet components which can improve human health. Genetic mechanisms involved in the medicinal properties of essential oils for food use are identified from literature. These genetic mechanisms reveal nutrigenomic actions. Reviews on the medicinal properties of essential oils have been particularly considered. A wide diversity of nutrigenomic effects from essential oils useful potentially for food spicing is reviewed. General ideas are discussed about essential oils and their properties, such as anti-inflammatory, analgesic, immunomodulatory, anticancer, hepatoprotective, hypolipidemic, anti-diabetic, antioxidant, bone-reparation, anti-depressant and mitigatory for Alzheimer's disease. The essential oils for food use are potentially promoting health agents, and, therefore, worth using as flavoring and condiments. Becoming aware of the modulating gene expression actions from essential oils is important for understanding their potential for use in household dishes as spices to improve health.