Carotenoids and Norisoprenoids as Carotenoid Degradation Products in Pandan Leaves (Pandanus amaryllifolius Roxb.)

International Journal of Food Properties

Volumn 18, Issue 9, 2015, Pages 1905-1914

  Ningrum, Andriati ^a,b   Minh, Nhut Nguyen ^a   Schreiner, Matthias ^a  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^b GADJAH MADA UNIVERSITY   (Indonesia)

Author keywords

Carotenoids; GC MS; HPLC; HS SPME; Norisoprenoids; Pandan leaves

Indexed keywords

DEGRADATION; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

CAROTENOIDS; GC-MS; HPLC; HS-SPME; NORISOPRENOIDS; PANDAN LEAVES;

PIGMENTS;

PANDANUS AMARYLLIFOLIUS; PANDANUS TECTORIUS;

EID: 84930604189     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2014.971186     Document Type: Article

References (53)

1. Nor, F.M.; Mohamed, S.; Idris, N.A.; Ismail, R. Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies. Food Chemistry 2008, 110 (2), 319-327.
2. Anonymous. Pandan Leaf - Vanilla of the East. 2011. http://oysterfoodandculture.com/2011/02/special-ingredientspandan-leaves/. (Accessed May 10, 2014).
3. Lee, B.L.; Su, J.; Ong, C.N. Monomeric C18 chromatographic method for the liquid chromatographic determination of lipophilic antioxidants in plants. Journal of Chromatography A 2004, 1048 (2), 263-267.
4. Bhat, R.; Liong, M.T.; Abdorreza, M.N.; Karim, A.A. Evaluation of free radical scavenging activity and antioxidant potential of a few popular green leafy vegetables of Malaysia. International Journal of Food Properties 2013, 16 (6), 1371-1379.
5. Roosita, K.; Kusharto, C.M.; Sekiyama, M.; Fachrurozi, Y.; Ohtsuka, R. Medicinal plants used by the villagers of a Sundanese community in West Java, Indonesia. Journal of Ethnopharmacology 2008, 115 (1), 72-81.
6. Ooi, L.S.M.; Sun, S.S.M.; Ooi, V.E.C. Purification and characterization of a new antiviral protein from the leaves of Pandanus amaryllifolius (Pandanaceae). The International Journal of Biochemistry and Cell Biology 2004, 36 (8), 1440-1446.
7. Khusniati, T.; Widyastuti, Y. The preservation of milk with the addition of antibacterial and aromatic supplements produced in Indonesia. Biotropia 2008, 15 (1), 50-64.
8. Dumaoal, O.S.R.; Alaras, L.B.; Dahilan, K.G.; Depadua, A.A.; Pulmones, C.J.O.Y.G. In vitro activity of pandan (pandanus amaryllifolius) leaves crude extract against selected bacterial isolates. JPAIR Multidisiplinary Journal 2010, 4 (January), 102-124.
9. Perera, C.O.; Yen, G.M. Functional properties of carotenoids in human health. International Journal of Food Properties 2007, 10 (2), 201-230.
10. Ying, S.W.; Khoo, H.E.; Kong, K.W.; Ismail, A. Carotenoids and their geometry isomers in selected tropical fruits. International Journal of Food Properties 2013, 16 (4), 826-837.
11. Wang, J.; Gu, H.; Zhao, Z.; Sheng, X.; Yu, H.; Huang, W. Characterization of the appearance, health-promoting compounds, and antioxidant capacity of the florets of the loose-curd cauliflower. International Journal of Food Properties 2015, 18 (2), 392-402.
12. Kala, A.; Prakash, J. Nutrient composition and sensory profile of differently cooked green leafy vegetables. International Journal of Food Properties 2004, 7 (3), 659-669.
13. Ghasemzadeh, A.; Jaafar, H.Z. Profiling of phenolic compounds and their antioxidant and anticancer activities in pandan (Pandanus amaryllifolius Roxb.) extracts from different locations of Malaysia. BMC Complement Alternative Medicine 2013, 13, 341.
14. Winterhalter, P.; Rouseff, R. Carotenoid-derived aroma compounds: An introduction. ACS Symp Series 2002, 802, 1-17.
15. Wang, S.L.; Jiao, L.X.; Li, Y.H.; Fan, M.T. Degradation of β-carotene to volatile compounds in an aqueous model system to simulate the production of sea buckthorn wine. International Journal of Food Properties 2012, 15 (6), 1381-1393.
16. Baldermann, S.; Mulyadi, A.N.; Yang, Z.; Murata, A.; Fleischmann, P.; Winterhalter, P., Knight, M.; Finn, T.M.; Watanabe, N. Application of centrifugal precipitation chromatography and high-speed counter-current chromatography equipped with a spiral tubing support rotor for the isolation and partial characterization of carotenoid cleavage-like enzymes in Enteromorpha compressa. Journal of Separation Science 2011, 34 (19), 2759-2764.
17. Gerhäuser, C.; Klimo, K.; Hümmer, W.; Hölzer, J.; Petermann, A.; Garreta-Rufas, A.; Böhmer, F.D.; Schreier, P. Identification of 3-hydroxy-β-damascone and related carotenoid-derived aroma compounds as novel potent inducers of Nrf2-mediated phase 2 response with concomitant anti-inflammatory activity. Molecular Nutrition and Food Research 2009, 53 (10), 1237-1244.
18. Yue, X.D.; Qu, G.W.; Li, B.F.; Xue, C.H.; Li, G.S.; Dai, S.J. Two new C13-norisoprenoids from Solanum lyratum. Journal of Asian Natural Product Resource 2012, 14 (5), 486-490.
19. Mariana, R.R.; Santoso, I.; Supriyono, B. The situation analysis of food safety to formulate policy of food safety opertional for food street vendors in Malang, Indonesia. Journal of Agriculture and Food Technology 2011, 1 (10), 194-199.
20. Chen, J.P.; Tai, C.Y.; Chen, B.H. Effects of different drying treatments on the stability of carotenoids in Taiwanese mango (Mangifera indica L.). Food Chemistry 2007, 100 (3), 1005-1010.
21. Oliver, J.; Palou, A.; Pons, A. Semi-quantification of carotenoids by high-performance liquid chromatography: Saponification-induced losses in fatty foods. Journal of Chromatography A 1998, 829 (1-2), 393-399.
22. Fromm, M.; Bayha, S.; Kammerer, D.R.; Carle, R. Identification and quantitation of carotenoids and tocopherols in seed oils recovered from different rosaceae species. Journal of Agriculture and Food Chemistry 2012, 60, 10733-10742.
23. Wakte, K.V.; Thengane, R.J.; Jawali, N.; Nadaf, A.B. Optimization of HS-SPME conditions for quantification of 2- acetyl-1-pyrroline and study of other volatiles in Pandanus amaryllifolius Roxb. Food Chemistry 2010, 121 (2), 595-600.
24. Xu, Y.X.; Zhang, M.; Fang, Z.X.; Sun, J.C.; Wang, Y.Q. How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice flavour quality: Effect of juice processing and storage on volatile compounds. Food Chemistry 2014, 151, 40-46.
25. Alissandrakis, E.; Kibaris, A.C.; Tarantilis, P.A.; Harizanis, P.C.; Polissiou, M. Flavour compounds of Greek cotton honey. Journal of the Science of Food and Agriculture 2005, 85 (9), 1444-1452.
26. Yamamoto, M.; Baldermann, S.; Yoshikawa, K.; Fujita, A.; Mase, N.; Watanabe, N. Determination of volatile compounds in four commercial samples of Japanese green algae using solid phase microextraction gas chromatography mass spectrometry. The Scientific World Journal 2014 (in press).
27. Rodriguez-Amaya, D.B. A Guide To Carotenoid Analysis in Food. ILSI Press: Washington, DC, 2001; 23-33.
28. Meléndez-Martínez, A.J.; Britton, G.; Vicario, I.M.; Heredia, F.J. Relationship between the colour and the chemical structure of carotenoid pigments. Food Chemistry 2007, 101 (3), 1145-1150.
29. Rodriguez-Amaya, D.B. Quantitative analysis, in vitro assessment of bioavailability and antioxidant activity of food carotenoids: A review. Journal of Food Composition and Analysis 2010, 23 (7), 726-740.
30. th Ed; Birkhauser: Switzerland, 2004; 213-236.
31. Mahattanatawee, K.; Rouseff, R.; Valim, M.F.; Naim, M. Identification and aroma impact of norisoprenoids in orange juice. Journal of Agriculture and Food Chemistry 2004, 53 (2), 393-397.
32. Murillo, E.; Giuffrida, D.; Menchaca, D.; Dugo, P.; Torre, G.; Meléndez-Martinez, A.J.; Mondello, L. Native carotenoids composition of some tropical fruits. Food Chemistry 2013, 140 (4), 825-836.
33. Meléndez-Martínez, A.J.; Vicario, I.M.; Heredia, F.J. Provitamin A carotenoids and ascorbic acid contents of the different types of orange juices marketed in Spain. Food Chemistry 2007, 101 (1), 177-184.
34. Laguerre, M.; Mestres, C.; Davrieux, F.; Ringuet, J.; Boulanger, R. Rapid discrimination of scented rice by solid-phase microextraction, mass spectrometry, and multivariate analysis used as a mass sensor. Journal of Agriculture and Food Chemistry 2007, 55 (4), 1077-1083.
35. Fujise, D.; Tsuji, K.; Fukushima, N.; Kawai, K.; Harada, K. Analytical aspects of cyanobacterial volatile organic compounds for investigation of their production behavior. Journal of Chromatography A 2010, 1217 (39), 6122-6125.
36. Jüttner, F.; Watson, S.B.; von Elert E.; Köster, O. β-cyclocitral, a grazer defence signal unique to the cyanobacterium Microcystis. Journal of Chemical Ecology 2010, 36 (12), 1387-1397.
37. Yahyaa, M.; Bar, E.; Dubey, N.K.; Meir, A.; Davidovich-Rikanati, R.; Hirschberg, J.; Mondello, L. Formation of norisoprenoid flavor compounds in carrot (Daucus carota L.) roots: Characterization of a cyclic-specific carotenoid cleavage dioxygenase 1 gene. Journal of Agriculture and Food Chemistry 2013, 61 (50), 12244-12252.
38. Ma, G.; Zhang, L.; Matsuta, A.; Matsutani, K.; Yamawaki, K.; Yahata, M.;Wahyudi, A.; Motohashi, R.; Kato, M. Enzymatic formation of β-citraurin from β-cryptoxanthin and zeaxanthin by carotenoid cleavage dioxygenase4 in the flavedo of citrus fruit. Plant Physiology 2013, 163 (2), 682-695.
39. Rodrigo, M.J.; Alquézar, B.; Alós, E.; Medina, V.; Carmona, L.; Bruno, M.; Al-Babili, S.; Zacarias, L. A novel carotenoid cleavage activity involved in the biosynthesis of Citrus fruit-specific apocarotenoid pigments. Journal of Experimental Botany 2013, 64 (14), 4461-4478.
40. Lv, H.P.; Zhong, Q.S.; Lin, Z.; Wang, L.; Tan, J.F.; Guo, L. Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC-olfactometry. Food Chemistry 2012, 130 (4), 1074-1081.
41. Liu, Q.; Dong, H.W.; Sun, W.G.; Liu, M.; Ibla, J.C.; Liu, L.X.; Parry, J.W.; Han, X.H.; Li, M.S.; Liu, J.R. Apoptosis initiation of β-ionone in SGC-7901 gastric carcinoma cancer cells via a PI3K-AKT pathway. Archive Toxicology 2013, 87 (3), 481-490.
42. Liu, J.; Dong, H.; Sun, X.; Wang, Q. Effects of β-ionone on mammary carcinogenesis and antioxidant status in rats treated With DMBA. Nutrition and Cancer 2009, 62 (1), 58-65.
43. Baldermann, S.; Naim, M.; Fleischmann, P. Enzymatic carotenoid degradation and aroma formation in nectarines (Prunus persica). Third International Congress Pigment Food 2005, 38 (8-9), 833-836.
44. Fleischmann, P.; Studer, K.; Winterhalter, P. Partial purification and kinetic characterization of a carotenoid cleavage enzyme from quince fruit (Cydonia oblonga). Journal of Agriculture and Food Chemistry. 2002, 50 (6), 1677-1680.
45. Felfe, C.; Schemainda, M.; Baldermann, S.; Watanabe, N.; Fleischmann, P. Metabolism of carotenoid degradation in leaves of Camellia sinensis - Functional and biochemical modifications. Journal of Food and Composition Analysis 2011, 24 (6), 821-825.
46. Huang, F.C.; Molnár, P.; Schwab, W. Cloning and functional characterization of carotenoid cleavage dioxygenase 4 genes. Journal of Experimental Botany 2009, 60 (11), 3011-3022.
47. Baldermann, S.; Kato, M.; Kurosawa, M.; Kurobayashi, Y.; Fujita, A.; Fleischmann, P.; Watanabe, N. Functional characterization of a carotenoid cleavage dioxygenase 1 and its relation to the carotenoid accumulation and volatile emission during the floral development of Osmanthus fragrans Lour. Journal of Experimental Botany 2010, 61 (11), 2967-2977.
48. Malowicki, S.M.M.; Martin, R.; Qian, M.C. Volatile composition in raspberry cultivars grown in the Pacific Northwest determined by stir bar sorptive extraction-gas chromatography-mass spectrometry. Journal of Agriculture and Food Chemistry 2008, 56 (11), 4128-4133.
49. Vogel, J.T.; Tieman, D.M.; Sims, C.A.; Odabasi, A.Z.; Clark, D.G.; Klee, H.J. Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum). Journal of the Science of Food and Agriculture 2010, 90 (13), 2233-2240.
50. Schwab, W.; Davidovich-Rikanati, R.; Lewinsohn, E. Biosynthesis of plant-derived flavor compounds. Plant Journal 2008, 54, 712-732.
51. Baysal, T.; Demirdöven, A. Lipoxygenase in fruits and vegetables: A review. Enzyme of Microbial Technology 2007, 40 (4), 491-496.
52. Yoshihashi, T.; Huong, N.T.T.; Inatomi, H. Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety. Journal of Agriculture and Food Chemistry 2002, 50 (7), 2001-2004.
53. Buttery, R.G.; Turnbaugh, J.G.; Ling, L.C. Contribution of volatiles to rice aroma. Journal of Agriculture and Food Chemistry 1988, 36, 1006-1009.