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Kakouri E, Daferera D, Kanakis C, Revelou PK, Kaparakou EH, Dervisoglou S, Perdikis D, Tarantilis PA. Origanum majorana Essential Oil-A Review of Its Chemical Profile and Pesticide Activity. Life (Basel) 2022; 12:life12121982. [PMID: 36556347 PMCID: PMC9785525 DOI: 10.3390/life12121982] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 11/22/2022] [Accepted: 11/24/2022] [Indexed: 11/29/2022]
Abstract
Origanum majorana is a medicinal and aromatic plant that belongs to the Lamiaceae family. It is cultivated in several parts of the world and, due to its splendid aroma and taste, is widely used for culinary purposes and in perfumes. The essential oil of the plant, to which is attributed its aroma, contains many secondary metabolites with valuable biological activity. One of them is the pesticide activity, which has attracted much interest. Given the necessity of replacing synthetic pesticides, essential oils are studied in an attempt to find naturally derived products. Thus, the aim of this review paper is to discuss the chemical profile of O. majorana essential oil and to present data regarding its insecticidal, repellent and fumigant activity. Data were collected from 1992 to 2022. Databases, including PubMed, Google Scholar, ScienceDirect and Scopus, were used for the research, and keywords, including O. majorana, sweet marjoram, essential oil, volatiles, pesticide, insecticide and repellent activity, were used. The results of this review paper indicate that O. majorana essential oil can be an alternative agent to manage pests. However, still, much research should be conducted to evaluate its toxicity against beneficial insects and to ensure its safety for human health.
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Affiliation(s)
- Eleni Kakouri
- Laboratory of Chemistry, Department of Food Science & Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Dimitra Daferera
- Laboratory of Chemistry, Department of Food Science & Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Charalabos Kanakis
- Laboratory of Chemistry, Department of Food Science & Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Panagiota-Kyriaki Revelou
- Laboratory of Chemistry, Department of Food Science & Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Eleftheria H. Kaparakou
- Laboratory of Chemistry, Department of Food Science & Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Sofia Dervisoglou
- Laboratory of Agricultural Zoology and Entomology, Department of Crop Science, Agricultural University of Athens, 11855 Athens, Greece
| | - Dionysios Perdikis
- Laboratory of Agricultural Zoology and Entomology, Department of Crop Science, Agricultural University of Athens, 11855 Athens, Greece
| | - Petros A. Tarantilis
- Laboratory of Chemistry, Department of Food Science & Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
- Correspondence: ; Tel.: +30-210-529-4262
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Xagoraris M, Revelou PK, Arvanitis N, Basalekou M, Pappas CS, Tarantilis PA. The application of right-angle fluorescence spectroscopy as a tool to distinguish five autochthonous commercial Greek white wines. Curr Res Food Sci 2021; 4:815-820. [PMID: 34825196 PMCID: PMC8604742 DOI: 10.1016/j.crfs.2021.11.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 11/07/2021] [Accepted: 11/07/2021] [Indexed: 11/20/2022] Open
Abstract
White wine is among the most widely consumed alcoholic beverages. Varietal discrimination of wines has received increasing attention. Today's consumers require a sense of authenticity and are deterred by falsehood or misrepresentation in product marketing. However, wine can involve various types of frauds, which directly affects the distribution of wine in national and international markets. Right-angle fluorescence spectroscopy is a simple and rapid analytical technique that in combination with chemometric algorithms, constitutes a novel method for wine authentication. In this study, the stepwise-Linear Discriminant Analysis algorithm was applied in three representative spectral regions related to phenolic compounds for the purpose of distinguishing white wines according to the grape variety. The wavelength at 310 nm attributed to the hydroxycinnamic acids and stilbene provided a higher classification rate (95.5%) than the λex 280 and 295 nm regions (79.8%), suggesting that these compounds are highly related to the botanical origin of samples. The chemometric models were validated utilizing cross-validation and an external validation set to enhance the robustness of the proposed methodology. The above-mentioned methodology constitutes a powerful tool for the varietal discrimination of white wines and can be used in industrial setting. The ultimate goal of this study is to contribute to the efforts towards the authentication of Greek white wine which will eventually support producers and suppliers to remain competitive and simultaneously protect the consumers from fraudulent practices.
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Affiliation(s)
- Marinos Xagoraris
- Laboratory of Chemistry, Department of Food Science and Human Nutrition. Agricultural University of Athens, 75 Iera Odos, 11855, Athens, Greece
| | - Panagiota-Kyriaki Revelou
- Laboratory of Chemistry, Department of Food Science and Human Nutrition. Agricultural University of Athens, 75 Iera Odos, 11855, Athens, Greece
- Department of Food Science and Technology, University of West Attica, Ag. Spyridonos Str, 12243, Egaleo, Athens, Greece
| | - Nikos Arvanitis
- Laboratory of Chemistry, Department of Food Science and Human Nutrition. Agricultural University of Athens, 75 Iera Odos, 11855, Athens, Greece
| | - Marianthi Basalekou
- Laboratory of Chemistry, Department of Food Science and Human Nutrition. Agricultural University of Athens, 75 Iera Odos, 11855, Athens, Greece
- Department of Wine, Vine and Beverage Sciences, University of West Attica, Ag. Spyridona Street, 12243, Aigaleo, Athens, Greece
| | - Christos S. Pappas
- Laboratory of Chemistry, Department of Food Science and Human Nutrition. Agricultural University of Athens, 75 Iera Odos, 11855, Athens, Greece
| | - Petros A. Tarantilis
- Laboratory of Chemistry, Department of Food Science and Human Nutrition. Agricultural University of Athens, 75 Iera Odos, 11855, Athens, Greece
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Revelou PK, Xagoraris M, Alexandropoulou A, Kanakis CD, Papadopoulos GK, Pappas CS, Tarantilis PA. Chemometric Study of Fatty Acid Composition of Virgin Olive Oil from Four Widespread Greek Cultivars. Molecules 2021; 26:molecules26144151. [PMID: 34299426 PMCID: PMC8303967 DOI: 10.3390/molecules26144151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 07/04/2021] [Accepted: 07/06/2021] [Indexed: 11/16/2022] Open
Abstract
Virgin olive oil (VOO) is one of the key components of the Mediterranean diet owing to the presence of monounsaturated fatty acids and various bioactive compounds. These beneficial traits, which are usually associated with the cultivar genotype, are highlighting the demand of identifying characteristics of olive oil that will ensure its authenticity. In this work, the fatty acid (FA) composition of 199 VOO samples from Koroneiki, Megaritiki, Amfissis, and Manaki cultivars was determined and studied by chemometrics. Olive cultivar greatly influenced the FA composition, namely, oleic acid (from 75.36% for Amfissis to 65.81% for Megaritiki) and linoleic acid (from 13.35% for Manaki to 6.70% for Koroneiki). Spearman’s rho correlation coefficients revealed differences and similarities among the olive oil cultivars. The use of the forward stepwise algorithm identified the FAs arachidonic acid, gadoleic acid, linoleic acid, α-linolenic acid, palmitoleic acid, and palmitic acid as the most significant for the differentiation of samples. The application of linear and quadratic cross-validation discriminant analysis resulted in the correct classification of 100.00% and 99.37% of samples, respectively. The findings demonstrated the special characteristics of the VOO samples derived from the four cultivars and their successful botanical differentiation based on FA composition.
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Affiliation(s)
- Panagiota-Kyriaki Revelou
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (P.-K.R.); (M.X.); (C.D.K.); (C.S.P.)
| | - Marinos Xagoraris
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (P.-K.R.); (M.X.); (C.D.K.); (C.S.P.)
| | | | - Charalabos D. Kanakis
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (P.-K.R.); (M.X.); (C.D.K.); (C.S.P.)
| | - George K. Papadopoulos
- Laboratory of Plant Breeding and Biometry, Department of Crop Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece;
| | - Christos S. Pappas
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (P.-K.R.); (M.X.); (C.D.K.); (C.S.P.)
| | - Petros A. Tarantilis
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (P.-K.R.); (M.X.); (C.D.K.); (C.S.P.)
- Correspondence: ; Tel.: +30-210-529-4262
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Xagoraris M, Skouria A, Revelou PK, Alissandrakis E, Tarantilis PA, Pappas CS. Response Surface Methodology to Optimize the Isolation of Dominant Volatile Compounds from Monofloral Greek Thyme Honey Using SPME-GC-MS. Molecules 2021; 26:3612. [PMID: 34204728 PMCID: PMC8231491 DOI: 10.3390/molecules26123612] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 06/09/2021] [Accepted: 06/10/2021] [Indexed: 12/13/2022] Open
Abstract
This study aimed at an experimental design of response surface methodology (RSM) in the optimization of the dominant volatile fraction of Greek thyme honey using solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). For this purpose, a multiple response optimization was employed using desirability functions, which demand a search for optimal conditions for a set of responses simultaneously. A test set of eighty thyme honey samples were analyzed under the optimum conditions for validation of the proposed model. The optimized combination of isolation conditions was the temperature (60 °C), equilibration time (15 min), extraction time (30 min), magnetic stirrer speed (700 rpm), sample volume (6 mL), water: honey ratio (1:3 v/w) with total desirability over 0.50. It was found that the magnetic stirrer speed, which has not been evaluated before, had a positive effect, especially in combination with other factors. The above-developed methodology proved to be effective in the optimization of isolation of specific volatile compounds from a difficult matrix, like honey. This study could be a good basis for the development of novel RSM for other monofloral honey samples.
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Affiliation(s)
- Marinos Xagoraris
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (M.X.); (A.S.); (P.-K.R.); (P.A.T.)
| | - Alexandra Skouria
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (M.X.); (A.S.); (P.-K.R.); (P.A.T.)
| | - Panagiota-Kyriaki Revelou
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (M.X.); (A.S.); (P.-K.R.); (P.A.T.)
| | - Eleftherios Alissandrakis
- Laboratory of Quality and Safety of Agricultural Products, Landscape and Environment, Department of Agriculture, Hellenic Mediterranean University, Stavromenos, PC 71410 Heraklion, Crete, Greece;
| | - Petros A. Tarantilis
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (M.X.); (A.S.); (P.-K.R.); (P.A.T.)
| | - Christos S. Pappas
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (M.X.); (A.S.); (P.-K.R.); (P.A.T.)
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Revelou PK, Pappa C, Kakouri E, Kanakis CD, Papadopoulos GK, Pappas CS, Tarantilis PA. Discrimination of botanical origin of olive oil from selected Greek cultivars by SPME-GC-MS and ATR-FTIR spectroscopy combined with chemometrics. J Sci Food Agric 2021; 101:2994-3002. [PMID: 33205420 DOI: 10.1002/jsfa.10932] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 11/07/2020] [Accepted: 11/17/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Consumers today wish to know the botanical origin of the olive oil they purchase. The objective of the present study was the development of robust chemometric models based on gas chromatography-mass spectrometry (GC-MS) and attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) for the purpose of botanical differentiation of three commercial Greek olive oil cultivars. RESULTS Using the solid-phase microextraction technique (SPME), volatile compounds (VC) were obtained and analyzed by GC-MS. Five hydrocarbons and one ester were selected by the forward stepwise algorithm, which best discriminated the olive oil samples. From ATR-FTIR analysis, the spectral regions chosen from the forward stepwise algorithm were associated with CO stretching vibration of the esters of triglycerides and the CH bending vibrations of the CH2 aliphatic group and double bonds. Application of the supervised methods of linear and quadratic discriminant cross-validation analysis, based on VC data, provided a correct classification score of 97.4% and 100.0%, respectively. Corresponding statistical analyses were used in the mid-infrared spectra, by which 96.1% of samples were discriminated correctly. CONCLUSION ATR-FTIR and SPME-GC-MS techniques in conjunction with the appropriate feature selection algorithm and classification methods proved to be powerful tools for the authentication of Greek olive oil. The proposed methodology could be used in an industrial setting for determination of the botanical origin of Greek olive oil. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Panagiota-Kyriaki Revelou
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Charis Pappa
- Erganal Food and Environmental Testing Laboratories, Piraeus, Greece
| | - Eleni Kakouri
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Charalabos D Kanakis
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - George K Papadopoulos
- Laboratory of Plant Breeding and Biometry, Department of Crop Science, Agricultural University of Athens, Athens, Greece
| | - Christos S Pappas
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Petros A Tarantilis
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
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Revelou PK, Kokotou MG, Constantinou-Kokotou V. Identification of Auxin Metabolites in Brassicaceae by Ultra-Performance Liquid Chromatography Coupled with High-Resolution Mass Spectrometry. Molecules 2019; 24:molecules24142615. [PMID: 31323791 PMCID: PMC6680779 DOI: 10.3390/molecules24142615] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 07/11/2019] [Accepted: 07/16/2019] [Indexed: 01/30/2023]
Abstract
Auxins are signaling molecules involved in multiple stages of plant growth and development. The levels of the most important auxin, indole-3-acetic acid (IAA), are regulated by the formation of amide and ester conjugates with amino acids and sugars. In this work, IAA and IAA amide conjugates with amino acids bearing a free carboxylic group or a methyl ester group, along with some selected IAA metabolites, were studied in positive and negative electrospray ionization (ESI) modes, utilizing high-resolution mass spectrometry (HRMS) as a tool for their structural analysis. HRMS/MS spectra revealed the fragmentation patterns that enable us to identify IAA metabolites in plant extracts from eight vegetables of the Brassicaceae family using a fast and reliable ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-QToF-MS) method. The accurate m/z (mass to charge) ratio and abundance of the molecular and fragment ions of the studied compounds in plant extracts matched those obtained from commercially available or synthesized compounds and confirmed the presence of IAA metabolites.
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Affiliation(s)
- Panagiota-Kyriaki Revelou
- Chemical Laboratories, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece
| | - Maroula G Kokotou
- Chemical Laboratories, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece
| | - Violetta Constantinou-Kokotou
- Chemical Laboratories, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece.
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Revelou PK, Constantinou-Kokotou V. Preparation of synthetic auxin-amino acid conjugates. SYNTHETIC COMMUN 2019. [DOI: 10.1080/00397911.2019.1605446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Panagiota-Kyriaki Revelou
- Chemical Laboratories, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Violetta Constantinou-Kokotou
- Chemical Laboratories, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
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Affiliation(s)
- Panagiota-Kyriaki Revelou
- Department of Food Science and Human Nutrition, Chemical Laboratories, Agricultural University of Athens, Athens, Greece
| | - Maroula G. Kokotou
- Department of Food Science and Human Nutrition, Chemical Laboratories, Agricultural University of Athens, Athens, Greece
| | - Violetta Constantinou-Kokotou
- Department of Food Science and Human Nutrition, Chemical Laboratories, Agricultural University of Athens, Athens, Greece
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Kokotou MG, Revelou PK, Pappas C, Constantinou-Kokotou V. High resolution mass spectrometry studies of sulforaphane and indole-3-carbinol in broccoli. Food Chem 2017; 237:566-573. [PMID: 28764036 DOI: 10.1016/j.foodchem.2017.05.139] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2016] [Revised: 05/16/2017] [Accepted: 05/28/2017] [Indexed: 11/27/2022]
Abstract
Broccoli is a rich source of bioactive compounds. Among them, sulforaphane and indole-3-carbinol have attracted a lot of attention, since their consumption is associated with reduced risk of cancer. In this work, the development of an efficient and direct method for the simultaneous determination of sulforaphane and indole-3-carbinol in broccoli using UPLC-HRMS/MS is described. The correlation coefficient, and limits of detection (LOD) and quantification (LOQ) were 0.993, 0.77mg/L and 2.35mg/L for sulforaphane and 0.997, 0.42mg/L, 1.29mg/L for indole-3-carbinol, respectively. The content of sulforaphane and indole-3-carbinol varied between 72±9-304±2mg and 77±1-117±3mg per 100g of fresh florets, respectively. Taking into consideration the differences in cultivar, geography, season and environmental factors, the results agreed with values published in the literature using other techniques.
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Affiliation(s)
- Maroula G Kokotou
- Chemical Laboratories, Agricultural University of Athens, Iera odos 75, Athens 11855, Greece
| | | | - Christos Pappas
- Chemical Laboratories, Agricultural University of Athens, Iera odos 75, Athens 11855, Greece
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