Characterization and differentiation of seaweeds on the basis of their volatile composition

Aytan Mirzayeva; Remedios Castro; Carmelo G Barroso; Enrique Durán-Guerrero

doi:10.1016/j.foodchem.2020.127725

Characterization and differentiation of seaweeds on the basis of their volatile composition

Food Chem. 2021 Jan 30:336:127725. doi: 10.1016/j.foodchem.2020.127725. Epub 2020 Aug 3.

Authors

Aytan Mirzayeva¹, Remedios Castro², Carmelo G Barroso³, Enrique Durán-Guerrero⁴

Affiliations

¹ Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain.
² Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain. Electronic address: remedios.castro@uca.es.
³ Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain. Electronic address: carmelo.garcia@uca.es.
⁴ Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain. Electronic address: enrique.duranguerrero@uca.es.

PMID: 32768912
DOI: 10.1016/j.foodchem.2020.127725

Abstract

Thirty one samples from different macroalgae species have been studied to determine the influence of several parameters such as the harvesting season, the geographical origin, the species or a pretreatment procedure on their volatile composition. A Multiple Head Space Sorptive Extraction methodology coupled to Gas Chromatography with Mass Spectrometry Detection (MHSSE-GC-MS) has been used to analyze 44 volatile compounds that can be found in the different samples. Of all the factors, the collection season proved to be the most influential, followed by origin with significantly lower volatile compounds concentrations found in the samples collected in spring and in southern Spain. A Principal Component Analysis showed that beta ionone, benzaldehyde, 6-methyl-5-hepten-2-one, together with some acids were the most strongly affected by the season, with highest values in those samples that had been collected in the autumn. On the other hand, the pretreatment (raw, salting or dehydration) proved to have a low influence.

Keywords: Characterization; Geographical origin; Season; Seaweeds; Species; Volatile compounds.

MeSH terms

Analysis of Variance
Gas Chromatography-Mass Spectrometry / methods
Principal Component Analysis
Seasons
Seaweed / chemistry*
Seaweed / metabolism
Spain
Volatile Organic Compounds / analysis*

Substances

Volatile Organic Compounds