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Three sample preparation methods (hydrodistillation, pressurized liquid extraction and static headspace) used for the extraction of terpenoids from various food matrices (cinnamon, thyme, cumin, fennel, clove, nutmeg and orange) were compared. Extracts were analyzed by gas chromatography-mass spectrometry qualitatively and quantitatively using a wide range of terpenoid standards. Quantitative and qualitative differences were found in the chemical compositions of the analyzed samples depending on the extraction method. Headspace (HS) was the most efficient extraction method as HS extracts were the most concentrated. This allows to reach the lowest limits of detection and quantification for the different standards extracted by HS (eugenol LOD by HS is 0.0022 [micro]g/g against 0.03 [micro]g/g by liquid injection). Furthermore, as HS is a simple, rapid, solventless and automated extraction method, it should be considered as an alternative technique to hydrodistillation or pressurized liquid extraction when quantifying terpenoids in food matrices., Author(s): Zélie Triaux [sup.1] [sup.2], Hugues Petitjean [sup.2], Eric Marchioni [sup.1], Damien Steyer [sup.3], Christophe Marcic [sup.1] Author Affiliations: (1) grid.11843.3f, 0000 0001 2157 9291, Université de Strasbourg, CNRS, IPHC [...]

Context: Menthol, the main monoterpene found in Mentha piperita L. (M. piperita) is known to modulate nociceptive threshold and is present in different curative preparations that reduce sensory hypersensitivities in pain conditions. While for pulegone, a menthol-like monoterpene, only a limited number of studies focus on its putative analgesic effects, pulegone is the most abundant monoterpene present in Calamintha nepeta (L.) Savi (C. nepeta), a plant of the Lamiaceae family used in traditional medicine to alleviate rheumatic disorders, which counts amongst chronic inflammatory diseases. Objectives: Here, we analyzed the monoterpenes composition of C. nepeta and M. piperita. We then compared the putative anti-hyperalgesic effects of the main monoterpenes found, menthol and pulegone, in acute inflammatory pain conditions. Methods: C. nepeta and M. piperita extracts were obtained through pressurized liquid extraction and analyzed by gas chromatography-mass spectrometry. The in vitro anti-inflammatory activity of menthol or pulegone was evaluated by measuring the secretion of the tumour necrosis factor alpha (TNF α) from LPS-stimulated THP-1 cells. The in vivo anti-hyperalgesic effects of menthol and pulegone were tested on a rat inflammatory pain model. Results: Pulegone and menthol are the most abundant monoterpene found in C. nepeta (49.41%) and M. piperita (42.85%) extracts, respectively. In vitro , both pulegone and menthol act as strong anti-inflammatory molecules, with EC50 values of 1.2 ± 0.2 and 1.5 ± 0.1 mM, respectively, and exert cytotoxicity with EC50 values of 6.6 ± 0.3 and 3.5 ± 0.2 mM, respectively. In vivo , 100 mg/kg pulegone exerts a transient anti-hyperalgesic effect on both mechanical (pulegone: 274.25 ± 68.89 g, n = 8; vehicle: 160.88 ± 35.17 g, n = 8, p < 0.0001), thermal heat (pulegone: 4.09 ± 0.62 s, n = 8; vehicle: 2.25 ± 0.34 s, n = 8, p < 0.0001), and cold (pulegone: 2.25 ± 1.28 score, n = 8; vehicle: 4.75 ± 1.04 score, n = 8, p = 0.0003). In a similar way, 100 mg/kg menthol exerts a transient anti-hyperalgesic effect on both mechanical (mechanical: menthol: 281.63 ± 45.52 g, n = 8; vehicle: 166.25 ± 35.4 g, n = 8, p < 0.0001) and thermal heat (menthol: 3.65 ± 0.88 s, n = 8; vehicle: 2.19 ± 0.26 s, n = 8, <0.0001). Conclusion: Here, we show that both pulegone and menthol are anti-inflammatory and anti-hyperalgesic monoterpenes. These results might open the path towards new compound mixes to alleviate the pain sensation. [ABSTRACT FROM AUTHOR]

Background: Previously, we have reported the ability of thiamine (vitamin B1) to induce resistance against Plasmopara viticola in a susceptible grapevine cv. Chardonnay. However, mechanisms underlying vitamins, especially, thiamine-induced disease resistance in grapevine are still largely unknown. Here, we assessed whether thiamine could modulate phenylpropanoid pathway-derived phytoalexins in grapevine plants, as well as, the role of such secondary metabolites in thiamine-induced resistance process to P. viticola. Results: Our data show that thiamine treatment elicited the expression of phenylpropanoid pathway genes in grapevine plants. The expression of these genes correlated with an accumulation of stilbenes, phenolic compounds, flavonoids and lignin. Furthermore, the total anti-oxidant potential of thiamine-treaded plants was increased by 3.5- fold higher level as compared with untreated-control plants. Four phenolic compounds are responsible of 97% of the total anti-oxidant potential of thiamine-treated plants. Among these compounds, is the caftaric acid, belonging to the hydroxy-cinnamic acids family. This element contributed, by its own, by 20% of this total anti-oxidant potential. Epifluorescence microscopy analysis revealed a concomitant presence of unbranched-altered P. viticola mycelia and stilbenes production in the leaf mesophyll of thiamine-treated inoculated plants, suggesting that stilbenes are an important component of thiamine-induced resistance in grapevine. Conclusion: This work is the first to show the role of thiamine, as a vitamin, in the modulation of grapevine plant secondary metabolism contributing to an enhanced resistance to P. viticola, the most destructive fungal disease in vineyards. [ABSTRACT FROM AUTHOR]

Highlights: [•] Investigation of the thermal stability of phospholipids extracted from coffee roasted beans. [•] PL coffee beans contain only PC and PI. [•] Use of normal phase HPLC-ELSD to identify and quantify PL classes. [•] Decreases of PI and PC contents were observed as a consequence of increases of temperature and durations treatments. [•] PI is more thermo sensitive to thermo-degradation than PC. [Copyright &y& Elsevier]

The determination of the geographical origin of cocoa used to produce chocolate has been assessed through the analysis of the volatile compounds of chocolate samples. The analysis of the volatile content and their statistical processing by multivariate analyses tended to form independent groups for both Africa and Madagascar, even if some of the chocolate samples analyzed appeared in a mixed zone together with those from America. This analysis also allowed a clear separation between Caribbean chocolates and those from other origins. Height compounds (such as linalool or (E,E)-2,4-decadienal) characteristic of chocolate's different geographical origins were also identified. The method described in this work (hydrodistillation, GC analysis, and statistic treatment) may improve the control of the geographical origin of chocolate during its long production process.