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HS-SPME analysis of the volatiles profile of water celery (Apium nodiflorum), a wild vegetable with increasing culinary interest

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HS-SPME analysis of the volatiles profile of water celery (Apium nodiflorum), a wild vegetable with increasing culinary interest

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dc.contributor.author Guijarro-Real, Carla es_ES
dc.contributor.author Rodríguez Burruezo, Adrián es_ES
dc.contributor.author Prohens Tomás, Jaime es_ES
dc.contributor.author Raigón Jiménez, Mª Dolores es_ES
dc.contributor.author Fita, Ana es_ES
dc.date.accessioned 2020-12-03T04:31:44Z
dc.date.available 2020-12-03T04:31:44Z
dc.date.issued 2019-07 es_ES
dc.identifier.issn 0963-9969 es_ES
dc.identifier.uri http://hdl.handle.net/10251/156321
dc.description.abstract [EN] Water celery (Apium nodiflorum) is a wild plant traditionally harvested in some Mediterranean areas for being consumed raw. Despite its appreciated organoleptic properties, the aromatic profile of the fresh vegetable remains to be studied. In the present study, volatile compounds from five wild populations were extracted by the headspace-solid phase microextraction technique, analysed by gas cromatography-mass spectrometry, and compared to related crops. The wild species had a high number of aromatic compounds. It was rich in monoterpenes (49.2%), sesquiterpenes (39.4%) and phenylpropanoids (9.6%), with quantitative differences among populations, in absolute terms and relative abundance. On average, germacrene D was the main compound (16.6%), followed by allo-ocimene (11.9%) and limonene (11.1%). Only in one population, the levels of limonene were greater than those of germacrene D. Among phenylpropanoids, dillapiol displayed the highest levels, and co-occurred with myristicin in all populations except one. These differences may have a genetic component, which would indicate the possibility of establishing selection programmes for the development of water celery as a crop adapted to different market preferences. On the other hand, comparison with related crops revealed some similarities among individual volatiles present in the different crops, which would be responsible of the common aroma notes. However, water celery displayed a unique profile, which was in addition quantitatively richer than others. Thus, this differentiation may promote the use of water celery as a new crop. es_ES
dc.description.sponsorship C. Guijarro-Real thanks the Ministerio de Educacion, Cultura y Deporte of Spain (MECD) for the financial support with a predoctoral FPU grant (FPU14-06798). Authors also thank Manuel Figueroa for his unvaluable ethnobotanical knowledge and advice, as well as his support in the survey of water celery in the Horta Nord shire es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Research International es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Aroma es_ES
dc.subject Carrot es_ES
dc.subject Celery es_ES
dc.subject Diversity es_ES
dc.subject Fool's watercress es_ES
dc.subject Parsley es_ES
dc.subject Phenylpropanoids es_ES
dc.subject Sesquiterpenes es_ES
dc.subject.classification EDAFOLOGIA Y QUIMICA AGRICOLA es_ES
dc.subject.classification GENETICA es_ES
dc.title HS-SPME analysis of the volatiles profile of water celery (Apium nodiflorum), a wild vegetable with increasing culinary interest es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodres.2018.12.054 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MECD//FPU2014-06798/ES/FPU2014-06798/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Biotecnología - Departament de Biotecnologia es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Química - Departament de Química es_ES
dc.description.bibliographicCitation Guijarro-Real, C.; Rodríguez Burruezo, A.; Prohens Tomás, J.; Raigón Jiménez, MD.; Fita, A. (2019). HS-SPME analysis of the volatiles profile of water celery (Apium nodiflorum), a wild vegetable with increasing culinary interest. Food Research International. 121:765-775. https://doi.org/10.1016/j.foodres.2018.12.054 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.foodres.2018.12.054 es_ES
dc.description.upvformatpinicio 765 es_ES
dc.description.upvformatpfin 775 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 121 es_ES
dc.identifier.pmid 31108807 es_ES
dc.relation.pasarela S\382240 es_ES
dc.contributor.funder Ministerio de Educación, Cultura y Deporte es_ES


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