Vinegar-Preserved Sea Fennel: Chemistry, Color, Texture, Aroma, and Taste.

The aim of this study was to produce non-fermented preserved sea fennel leaves in different pickle juices prepared with apple cider vinegar, wine vinegar and alcoholic vinegar, and to compare their chemical parameters (pH, titratable acidity and salt content), organoleptic properties (color and texture parameters; volatile aromatic compound profiles) and sensory attributes. The pH of the samples ranged from 3.49 to 3.64, the lowest being in the alcoholic vinegar sample and the highest being in the wine vinegar sample, while the titratable acidity and salinity were higher in the alcoholic vinegar pickle juice than those in the other two samples. The volatile aromatic compounds of the samples were also detected. The reddish color of the wine vinegar negatively affected the sea fennel color parameters (L* and b*), and was also negatively evaluated by the panelists, while the alcoholic vinegar maximally preserved the green tones of the leaf (a*). Firmness influences the quality perceived by consumers and was therefore also tested as one of the most important parameters for evaluating the textural and mechanical properties of the different products. All sensory parameters of the sea fennel preserved in alcoholic vinegar, namely color, texture, taste, aroma and overall impression, were given the highest scores, while the sample preserved in wine vinegar received the lowest scores. The intense aroma of the wine vinegar was described as a negative characteristic (off-flavor) of the sample.

Juniperus communis essential oil limit the biofilm formation of Mycobacterium avium and Mycobacterium intracellulare on polystyrene in a temperature-dependent manner.

Formation of biofilms allows bacterial cells to survive in adverse environments. Nontuberculous mycobacteria are ubiquitous in aqueous environments, where they adhere to surfaces and create a biofilm. This has led to the emergence of healthcare-associated infections and the use of biomaterials in medicine. Essential oils (EO) are substances of natural origin whose effect on microorganisms has been the subject of numerous studies. Here, we investigated the effect of Juniperus communis EO on nontuberculous mycobacteria and their early and mature biofilm formation in sterilised tap water. The combination of Juniperus communis EO and increasing ambient temperature showed a synergistic effect on the reduction of biofilm formation of Mycobacterium avium and Mycobacterium intracellulare on a polystyrene surface. A significant antibiofilm effect of Juniperus communis EO was also found at subinhibitory concentrations, suggesting a potential role for it as an alternative disinfectant of natural water.

Phytochemicals and other characteristics of Croatian monovarietal extra virgin olive oils from Oblica, Lastovka and Levantinka varieties.

Virgin olive oils from the fruits of Croatian autochthonous varieties Oblica, Lastovka and Levantinka were characterized for the first time. Headspace volatiles were analyzed by HS-SPME/GC-FID/MS. The main volatiles were C6 compounds. The most abundant was (E)-hex-2-enal (62.60%-69.20%). (Z)-Hex-3-enal was not found in Lastovka oil, while Levantinka oil did not contain hexanal. Tocopherols, chlorophylls and carotenoids were determined by HPLC-FL. Levantinka oil was characterized by the highest α-tocopherol level (222.00 mg/kg). Total phenolic contents (TPs), as well as antioxidant activity (DPPH assay) of the oils hydrophilic fractions (HFs) were assessed by spectroscopic methods. The antioxidant activity of Oblica oil HF was the most pronounced (0.91 mmol TEAC/kg) and the HF contained the highest TPs amount (212.21 mg/kg). HFs phenolic composition was determined by HPLC-DAD. The main identified phenols were secoiridoids dominated in Oblica oil: decarboxymethyl ligstroside aglycone (p-HPEA-EDA up to 158.5 mg/kg), oleuropein aglycone (3,4-HPEA-EA up to 96.4 mg/kg) and decarboxymethyl oleuropein aglycon (3,4-DHPEA-EDA up to 93.5 mg/kg).

Volatile profile, phytochemicals and antioxidant activity of virgin olive oils from Croatian autochthonous varieties Masnjaca and Krvavica in comparison with Italian variety Leccino.

Virgin olive oils (VOOs) obtained from the fruits of Croatian autochthonous varieties Masnjaca and Krvavica were extensively characterized for the first time. Investigated oils were compared with the oil obtained from Italian variety Leccino, grown and processed under the same conditions. Headspace volatile profile, tocopherols, chlorophylls, carotenoids and total phenolic content, peroxide value, % acidity, K232, K270 as well as antioxidant activity (DPPH) of the oils' hydrophilic fractions (HFs) including their phenolic composition were assessed by means of HS-SPME/GC-MS, HPLC-FL, HPLC-DAD and spectrophotometric methods, respectively. Most of the studied quality parameters varied between the cultivars. The main volatile compounds detected in all tested olive oils were the C6 compounds derived from polyunsaturated fatty acids through the lipoxygenase pathway. Krvavica oil was characterized by hexanal (8.8%-9.4%). Leccino oil contained the highest percentage of (E)-hex-2-enal (73.4%-74.0%), whereas (Z)-hex-3-enal (21.9%-25.0%) and (E)-hex-2-enal (27.6%-28.9%) dominated in Masnjaca oil. Leccino oil contained the highest amount of tocopherols (312.4 mg/kg), chlorophylls (7.3 mg/kg), carotenoids (4.2 mg/kg) and total phenols (246.6 mg/kg). The HF of Leccino oil showed the highest antioxidant capacity (1.3 mmol TEAC/kg), while the HFs of Masnjaca and Krvavica oils exhibited the activity of 0.5 mmol TEAC/kg.

Phytochemical and physical-chemical analysis of Polish willow (Salix spp.) honey: identification of the marker compounds.

The case study of Polish Salix spp. honey was compared with published data on willow honey from other regions. GC-FID/MS (after HS-SPME and ultrasonic solvent extraction) and targeted HPLC-DAD were applied. Phenolic content, FRAP/DPPH assays and the colour coordinates were determined spectrophotometrically. Beside ubiquitous linalool derivatives, borneol (up to 10.9%), bicyclic monoterpenes with pinane skeleton (pinocarvone up to 10.6%, myrtenal up to 4.8% and verbenone up to 3.4%) and trans-ß-damascenone (up to 13.0%) dominated in the headspace. The main compounds of the extractives were vomifoliol (up to 39.6%) and methyl syringate (up to 16.5%) along with not common 4-hydroxy-3-(1-methylethyl)benzaldehyde (up to 11.1%). Abscisic acid (ABA) was found (up to 53.7 mg/kg) with the isomeric ratio (Z,E)-ABA:(E,E)-ABA=1:2. The honey exhibited low antioxidant potential with pale yellow colour. The composition of Polish willow honey is similar to Mediterranean willow honeys with several relevant differences.

The volatile profiles of a rare apple (Malus domestica Borkh.) honey: shikimic acid-pathway derivatives, terpenes, and others.

The volatile profiles of rare Malus domestica Borkh. honey were investigated for the first time. Two representative samples from Poland (sample I) and Spain (sample II) were selected by pollen analysis (44-45% of Malus spp. pollen) and investigated by GC/FID/MS after headspace solid-phase microextraction (HS-SPME) and ultrasonic solvent extraction (USE). The apple honey is characterized by high percentage of shikimic acid-pathway derivatives, as well as terpenes, norisoprenoids, and some other compounds such as coumaran and methyl 1H-indole-3-acetate. The main compounds of the honey headspace were (sample I; sample II): benzaldehyde (9.4%; 32.1%), benzyl alcohol (0.3%; 14.4%), hotrienol (26.0%, 6.2%), and lilac aldehyde isomers (26.3%; 1.7%), but only Spanish sample contained car-2-en-4-one (10.2%). CH2 Cl2 and pentane/Et2 O 1 : 2 (v/v) were used for USE. The most relevant compounds identified in the extracts were: benzaldehyde (0.9-3.9%), benzoic acid (2.0-11.2%), terpendiol I (0.3-7.4%), coumaran (0.0-2.8%), 2-phenylacetic acid (2.0-26.4%), methyl syringate (3.9-13.1%), vomifoliol (5.0-31.8%), and methyl 1H-indole-3-acetate (1.9-10.2%). Apple honey contained also benzyl alcohol, 2-phenylethanol, (E)-cinnamaldehyde, (E)-cinnamyl alcohol, eugenol, vanillin, and linalool that have been found previously in apple flowers, thus disclosing similarity of both volatile profiles.

Bioorganic diversity of rare Coriandrum sativum L. honey: unusual chromatographic profiles containing derivatives of linalool/oxygenated methoxybenzene.

The compounds responsible for highly individual aroma profile of Coriandrum sativum L. honey were isolated by headspace solid-phase microextraction (HS-SPME; used fibers: A: polydimethylsiloxane (PDMS)/divinylbenzene (DVB) and B: divinylbenzene/carboxen/polydimethylsiloxane), as well as ultrasonic solvent extraction (USE; used solvents: A: pentane/Et2 O 1 : 2 (v/v) and B: CH2 Cl2 ) and analyzed by gas chromatography (GC) and mass spectrometry (MS). Unusual chromatographic profiles were obtained containing derivatives of linalool/oxygenated methoxybenzene. trans-Linalool oxide (11.1%; 14.6%) dominated in the headspace, followed by other linalool derivatives (such as cis/trans-anhydrolinalool oxide (5.0%; 5.9%), isomers of lilac aldehyde/alcohol (14.9%; 13.8%) or p-menth-1-en-9-al (15.6%; 18.5%)), octanal, and several low-molecular-weight esters. The major compounds in the solvent extracts were oxygenated methoxybenzene derivatives such as 3,4,5-trimethoxybenzyl alcohol (26.3%; 24.7%), methyl syringate (23.8%; 11.7%), and 3,4-dimethoxybenzyl alcohol (5.6%; 13.9%). Another group of abundant compounds in the extracts were derivatives of linalool (e.g., (E)/(Z)-2,6-dimethylocta-2,7-diene-1,6-diol (17.8%; 16.1%)). Among the compounds identified, cis/trans-anhydrolinalool oxides and 3,4,5-trimethoxybenzyl alcohol can be useful as chemical markers of coriander honey.

Phytochemical profiles of volatile constituents from Centaurea ragusina leaves and flowers and their antimicrobial effects.

The volatile oils obtained from the leaves and flowers of the Croatian endemic plant Centaurea ragusina L. were evaluated for antimicrobial activity. The chemical compositions, determined by GC and GC-MS, were complex, with sesquiterpenes the most abundant class of compound. Nonterpene hydrocarbons were also identified in high quantities, while acids and ketones were found in high quantities only in the leaf volatile oil. Aldehydes, alcohols, esters and other compounds were identified in lower quantities. Antimicrobial effects of the volatile samples were investigated by using the disc diffusion and microdilution assays. They were found to inhibit a wide range of bacteria and fungi, causing in vitro growth inhibition at a concentration of 250 microg/mL. The volatile oils displayed great antibacterial potential with MIC values ranging from 16 to 128 microg/mL against the Gram-positive bacteria Bacillus cereus, Clostridium perfringens, Enterococcus faecalis and Staphylococcus aureus, and lesser activity against the Gram-negative bacteria Cronobacter sakazakii, Escherichia coli, Klebsiella pneumoniae and Pseudomonas aeruginosa, as well as fungal strains (MIC = 32-128 microg/mL).