| Title: | Relationship between Volatile Composition and Bioactive Potential of Vegetables and Fruits of Regular Consumption-An Integrative Approach |
| Author(s): | Aguiar J; Goncalves JL; Alves VL; Camara JS; |
| Address: | "CQM-Centro de Quimica da Madeira, Universidade da Madeira, Campus Universitario da Penteada, 9020-105 Funchal, Portugal. Faculdade de Ciencias Exatas e da Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal" |
| DOI: | 10.3390/molecules26123653 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "In recent years, there has been a growing interest in studying and exploring the potential health benefits of foods, mainly from vegetables and fruits from regular intake. The presence of secondary metabolites, namely polyphenols, carotenoids and terpenes, in certain food matrices seems to contribute to their functional properties, expressed through an increased prevention in the development of certain chronic diseases, namely coronary heart diseases, neurodegenerative diseases, cancer and diabetes. However, some foods' volatile secondary metabolites also present important bioactive properties, although this is a poorly scientifically explored field. In this context, and in order to explore the potential bioactivity of volatile metabolites in different vegetables and fruits from regular consumption, the volatile composition was established using a green extraction technique, solid phase microextraction in headspace mode (HS-SPME), combined with gas chromatography tandem mass spectrometry (GC-MS). A total of 320 volatile metabolites, comprising 51 terpenic compounds, 45 organosulfur compounds, 31 aldehydes, 37 esters, 29 ketones, 28 alcohols, 23 furanic compounds, 22 hydrocarbons, 19 benzene compounds, 13 nitrogenous compounds, 9 carboxylic acids, 7 ethers, 4 halogenated compounds and 3 naphthalene derivatives, were positively identified. Each investigated fruit and vegetable showed a specific volatile metabolomic profile. The obtained results revealed that terpenic compounds, to which are associated antimicrobial, antioxidant, and anticancer activities, are the most predominant chemical family in beetroot (61%), orange carrot (58%) and white carrot (61%), while organosulfur compounds (antiviral activity) are dominant in onion, garlic and watercress. Broccoli and spinach are essentially constituted by alcohols and aldehydes (enzyme-inhibition and antimicrobial properties), while fruits from the Solanaceae family are characterized by esters in tamarillo and aldehydes in tomato" |
| Keywords: | Alcohols/analysis Aldehydes/analysis Esters/analysis Fruit/*chemistry Gas Chromatography-Mass Spectrometry/methods Ketones/analysis Metabolomics/methods Solid Phase Microextraction/methods Terpenes/chemistry Vegetables/*chemistry Volatile Organic Compound; |
| Notes: | "MedlineAguiar, Joselin Goncalves, Joao L Alves, Vera L Camara, Jose S eng UIDB/00674/2020/Fundacao para a Ciencia e a Tecnologia/ UIDP/00674/2020/Fundacao para a Ciencia e a Tecnologia/ SFRH/BD/116895/2016/Fundacao para a Ciencia e a Tecnologia/ SFRH/BD/117426/2016/Fundacao para a Ciencia e a Tecnologia/ M1420-01-0145-FEDER-000008/MAdeira 14-20 PROEQUIPRAM -/ M1420-01-0145-FEDER-000005/ARDITI-Agencia Regional para o Desenvolvimento da Investigacao Tecnologia e Inovacao/ Switzerland 2021/07/03 Molecules. 2021 Jun 15; 26(12):3653. doi: 10.3390/molecules26123653" |
