Application of direct bioautography and SPME-GC-MS for the study of antibacterial chamomile ingredients

The isolation and characterization of antibacterial chamomile components were performed by the use of direct bioautography and solid phase microextraction (SPME)-GC-MS. Four ingredients, active against Vibrio fischeri, were identified as the polyacetylene geometric isomers cis- and trans-spiroethers, the coumarin related herniarin, and the sesquiterpene alcohol (-)-alpha-bisabolol

Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography–mass spectrometry (GC–MS) analysis

8 pages, 1 figure.Simultaneous distillation extraction (SDE) and closed-loop stripping analysis (CLSA) show great capacity for organic compound extraction. Here we used these techniques to obtain and characterize a wide range of volatile compounds from aged cava sparkling wine. We also explored the potential application of head space-solid phase micro extraction (HS-SPME) to determine the distinctive volatile compounds of aged cava as this technique is a common extraction method in quality flavour control. For SDE, 50 mL of cava were extracted with pentane/dichloromethane during 4 h in a Likens–Nickerson (LN) extraction apparatus; while for CLSA, 25 mL of cava were stirred during 1 h into a CLSA apparatus with an adsorbent trap of granulated activated carbon. HS-SPME was performed at 35ºC using 2 ml of sample for 30 min. The 20-mm SPME fibber was coated with a 50/30-lm layer of divinylbenzene–carboxen–polydimethylsiloxane (DVB–CAR–PDMS). All the extraction methods were followed by gas chromatography–mass spectrometry (GC–MS) analysis. SDE and CLSA allowed the identification of 84 volatile compounds. Almost 40% of the volatiles from these two techniques were obtained by HS-SPME. Moreover, here we provide the first description of several tentatively identified compounds such as lilial, octanal, 2-octanone, isopropyl disulfide, methylthiophen-3-one, a-amyl-cinnamaldehyde, ethyl 2-furancarboxylate, 2-acetylfuran, and 5-methylfurfural in cava.We are grateful to Segura Viudas S.A., Castellblanch S.A. and Freixenet S.A. wineries for providing samples. This study was made possible thanks to financial assistance from the Comisión Interministerial de Ciencia y Tecnología (CICYT) (Spain) AGL2005-03451, from Generalitat de Catalunya (Spain), Project 2005SGR-00156 and through a Grant from the Generalitat de Catalunya to the PhD student J. Bosch-Fusté.Peer reviewe

Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees

Food safety can be compromised by some bioactive compounds such as biogenic amines that can be specially found in fermented foods due to the bacterial decarboxylation of some amino acids by fermentative or spoilage bacteria. Cava lees are a winery by-product rich in fiber and phenolic compounds and previous works have raised their revalorization from a food safety point of view. The aim of the current work was to investigate whether the use of cava lees can help to control biogenic amine formation in bread and fermented sausages. In bread, only very low levels of biogenic amines (putrescine, cadaverine, and/or spermidine) were found, whose content did not vary with the addition of different amounts of lees. However, the addition of lees in fermented sausages significantly reduced the formation of tyramine and cadaverine. In sausages spontaneously fermented and inoculated with Salmonella spp., the presence of cadaverine and putrescine diminished by 62 and 78%, respectively, due to the addition of cava lees. The addition of cava lees phenolic extract also showed an anti-aminogenic effect (21% for cadaverine and 40% for putrescine), although in a lesser extent than cava lees. Cava lees and their phenolic extract were shown to be an effective strategy to control the undesirable accumulation of high levels of biogenic amines during the production of fermented products.info:eu-repo/semantics/publishedVersio