Fatty Acid Composition, Tocopherols, Volatile Compounds, and Sensory Evaluation of Low Morphine Yielding Varieties of Poppy (Papaver somniferum L.) Seeds and Oils.

Low morphine yielding winter ('Zeno Morphex') and summer ('Viola', 'Mieszko', 'Borowski') poppy varieties were investigated for their chemical composition and sensory properties. The oil content of the 13 seed samples as well as that of fatty acids, tocopherols, and volatile compounds in the respective oils were determined, and the sensory profiles of the seeds and oils were established. Linoleic acid made up 70.7-75.2% of the fatty acids. High amounts of γ-tocopherol were detected, especially in variety 'Viola' (287 ± 34 mg kg-1), while δ-tocopherol was only present in 'Zeno Morphex' (3.9 ± 0.6 mg kg-1). The most abundant volatiles were caproic acid (1.4-148 µg g-1), hexanal (0.9-15.2 µg g-1), 1-hexanol (0.3-20.1 µg g-1), limonene (1.3-9.4 µg g-1), and 2-pentylfuran (1.0-7.8 µg g-1). The sensory panel distinguished samples in particular by fatty/oily, rancid, sweet, and green attributes, the green aroma being correlated to three methoxypyrazines only present in summer poppies.

Characterization of phenolic and other polar compounds in peel and flesh of pink guava (Psidium guajava L. cv. 'Criolla') by ultra-high performance liquid chromatography with diode array and mass spectrometric detection.

Pink guava (Psidium guajava L.) is a highly consumed fruit in tropical countries. Despite of interesting research on health effects of this fruit, investigations into the profile of secondary plant metabolites are scarce. In this study, the phenolic compounds in the peel and flesh of pink guava were characterized by ultra-high performance liquid chromatography with diode array and mass spectrometric detection. Sixty phenolic compounds were characterized by MS2 and classified as ellagitannins, flavones, flavonols, flavanols, proanthocyanidins, dihydrochalcones, and anthocyanidins, and non-flavonoids such as phenolic acid derivatives, stilbenes, acetophenones, and benzophenones. Forty-two polyphenols are reported for the first time in both peel and flesh, and twenty-four compounds were detected for the first time in P. guajava, e.g., phlorizin, nothofagin, astringin, chrysin-C-glucoside, valoneic acid bilactone, cinnamoyl-glucoside, and two dimethoxycinnamoyl-hexosides.

Differentiation of Brazilian Peppertree (Schinus terebinthifolius Raddi) and Peruvian Peppertree (Schinus molle L.) Fruits by UHPLC-UV-MS Analysis of Their Anthocyanin and Biflavonoid Profiles.

The objectives of this work were to determine the phenolic profile of Schinus terebinthifolius and Schinus molle fruits and to develop a reliable method for the differentiation of these two similar spices both known as pink pepper. Anthocyanins, biflavonoids and gallotannins, some of which are reported for the first time in these species, were identified by UHPLC-UV/vis-MS/MS. Consideration of the relative and absolute amounts of phenolics as well as indicator compounds from 18 samples revealed that the relative amounts of anthocyanins and biflavonoids are the most trustworthy parameters. Principal component analysis and cluster analysis (CA) allowed a grouping of the samples according to their species, showing that the anthocyanins are most important for the identification of species. As a result, authentication of the two Schinus species can be accomplished by UHPLC analysis of the relative amounts of anthocyanins combined with CA.