Your browser doesn't support javascript.
loading
Characterization and identification of the key volatile and non-volatile substances of Vangueria madagascariensis J.F. Gmel fruits (Kirkir) and exploration of their binding interactions with olfactory and taste receptors using computational chemistry methodology.
Tahir, Haroon Elrasheid; Hashim, Sulafa B H; Arslan, Muhammad; Mahunu, Gustav Komla; Shishir, Mohammad Rezaul Islam; Zhihua, Li; Khan, Suliman; Mariod, Abdalbasit Adam; Abaker, Hamza A M; Ibrahim, Howida Elkheir; El-Seedi, Hesham R; Xiaobo, Zou.
Afiliación
  • Tahir HE; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, China. Electronic address: haroona28@yahoo.com.
  • Hashim SBH; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, China; Department of Food Technology, Faculty of Agricultural Technology and Fish Sciences, Alneelain University, Khartoum, Sudan.
  • Arslan M; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, China.
  • Mahunu GK; Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Tamale, Ghana.
  • Shishir MRI; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, China.
  • Zhihua L; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, China.
  • Khan S; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, China.
  • Mariod AA; Indigenous Knowledge and Heritage Center at Ghibaish College of Science & Technology in Ghibaish, Sudan; College of Sciences, University of Jeddah, Saudi Arabia.
  • Abaker HAM; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, China.
  • Ibrahim HE; Department of Food Technology, Faculty of Agricultural Technology and Fish Sciences, Alneelain University, Khartoum, Sudan.
  • El-Seedi HR; Chemistry Department, Faculty of Science, Islamic University of Madinah, P. O. Box: 170, Madinah 42351, Saudi Arabia.
  • Xiaobo Z; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, China. Electronic address: zou_xiaobo@ujs.edu.cn.
Food Chem ; 460(Pt 3): 140631, 2024 Dec 01.
Article en En | MEDLINE | ID: mdl-39128364
ABSTRACT
Profiling of metabolites that contribute to the taste and odor of fruit products is important to produce the desired products. In this study, volatile and non-volatile compounds were analyzed using SPME/GC-MS and UHPLC-Q-Exactive-orbitrap-MS/MS, respectively. A total of 59 volatiles (including alcohols, aldehydes, acids, terpenes, ketones, phenols, and hydrocarbons et al.) and 18 non-volatiles (including phenolic acids, flavones, flavonoids, glucosides, phenols, and quinic acid derivatives et al.) were detected in dried Kirkir fruits. The binding interactions between the key volatiles and the detected non-volatiles with taste and olfactory receptors were also evaluated. Based on the molecular docking, 11 volatile compounds may contribute to the overall odor, while 16 non-volatile compounds may contribute to the taste of the Kirkir fruits. In conclusion, in silico studies can serve as a powerful technique for understanding mechanisms of interaction and predicting the key phytochemicals that contribute to the odor and taste of fruits.
Asunto(s)
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Gusto / Compuestos Orgánicos Volátiles / Simulación del Acoplamiento Molecular / Frutas Límite: Humans Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Gusto / Compuestos Orgánicos Volátiles / Simulación del Acoplamiento Molecular / Frutas Límite: Humans Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido