Article
Food Science & Technology
Zinar Pinar Gumus
Summary: Pyrrolizidine alkaloids are secondary metabolites produced by plants as a defense mechanism against insects, but they can be toxic to humans. Therefore, it is important to determine the levels of these alkaloids in tea and culinary plants to ensure food safety. This study analyzed the levels of various alkaloids in herbal teas and culinary herbs sold in Turkish markets. The results highlight the need for routine analysis of these substances in plant-based products to ensure food safety.
Article
Chemistry, Applied
Sasha M. Dahl, Vivien Rolfe, Gemma E. Walton, Glenn R. Gibson
Summary: Culinary herbs and spices may have beneficial effects on health by acting as antioxidants, antimicrobials, and prebiotics. They can modulate gut microbiota, potentially influencing inflammation-related conditions such as obesity. However, more human studies are needed to confirm the impact of herb and spice consumption on gut microbiota and its connection to health outcomes, as current literature shows inconsistencies in conclusions.
Article
Food Science & Technology
Nicola Cicero, Teresa Gervasi, Alessandra Durazzo, Massimo Lucarini, Antonio Macri, Vincenzo Nava, Filippo Giarratana, Roberta Tardugno, Rossella Vadala, Antonello Santini
Summary: Spices and aromatic herbs have historical significance in human nutrition, being a rich source of bioactive compounds. However, they may also pose biological hazards and contain harmful chemical substances. This study aimed to assess the compliance of various spices and herbs from a non-European country market with EU and WHO regulations through microbiological and trace mineral determination. The results showed that the tested spices were safe, meeting the legal criteria for microbiological parameters and potentially toxic substances.
Article
Biochemical Research Methods
Nuria Leon, Pablo Miralles, Vicent Yusa, Clara Coscolla
Summary: A green analytical method has been developed to determine the levels of 30 tropane and pyrrolizidine alkaloids and their N-oxides in dried teas and herbs. The method combines the QuEChERS procedure with LC-Q-Orbitrap HRMS analysis. The method has been validated and shown to have satisfactory performance in different tea and herb matrices. The results also demonstrate that the analyzed tea and herb samples comply with European regulations.
JOURNAL OF CHROMATOGRAPHY A
(2022)
Review
Nutrition & Dietetics
Sofia Charneca, Ana Hernando, Patricia Costa-Reis, Catarina Sousa Guerreiro
Summary: Despite advances in understanding the biological mechanisms of rheumatic diseases (RDs), a significant proportion of patients still do not achieve remission with current pharmacological treatments. Therefore, patients are increasingly seeking complementary dietary interventions, including the use of herbs and spices. These natural ingredients, which have been widely used for culinary and medicinal purposes across different cultures, are now gaining interest for their bioactive molecules and potential benefits in immune-mediated diseases, including RDs. This paper aims to provide an updated review of the mechanisms through which herbs and spices may be beneficial in RDs, including modulation of gut microbiota, and summarize human studies investigating their effects in Rheumatoid Arthritis, Osteoarthritis, and Fibromyalgia.
Article
Food Science & Technology
Angela Giorgia Potorti, Vincenzo Lo Turco, Giuseppa Di Bella
Summary: The study aimed to evaluate the concentrations of elements in samples from two districts of Algeria, finding high concentrations of certain elements in different spices. The research results suggest that while the intake of essential elements was low, the overall potential health risks associated with consumption of these foods were insignificant.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Plant Sciences
Riccardo Motti
Summary: This review documented the traditional knowledge of using wild herbs and spices in Italy, identified the most frequently used wild plants, analyzed their distribution at a national scale, and described the common phytochemical compounds present in these wild species. The studies included in the review showed that wild herbs and spices enrich Italian cuisine and can be a valuable resource for local small-scale activities.
Article
Chemistry, Medicinal
Namita Ashish Singh, Pradeep Kumar, Jyoti, Naresh Kumar
Summary: The study highlights the potential of spices and herbs as antiviral agents and immunity boosters. Most respondents are using kadha to enhance immunity and believe that spices are helpful in treating coronavirus infections.
PHYTOTHERAPY RESEARCH
(2021)
Review
Food Science & Technology
Anne Gabrielle Mathot, Florence Postollec, Ivan Leguerinel
Summary: The production and consumption of spices are constantly increasing, but their use in the agri-food industry can also lead to microbial contamination and spoilage. Spore-forming bacteria, mainly belonging to the genera Bacillus and Clostridium, are commonly found in commercially available spices. Understanding the harvesting, processing, and storage procedures for spices can help explain the high prevalence and concentrations of bacterial contamination in spices.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Nutrition & Dietetics
Antonella Rosa, Francesco Loy, Ilenia Pinna, Carla Masala
Summary: Herbs and spices from the Mediterranean enhance the perception of salty taste in patients with hyposmia, suggesting their potential role in improving taste disorders.
Article
Food Science & Technology
Ramesh Kumar Saini, Awraris Derbie Assefa, Young-Soo Keum
Summary: This study aimed to analyze the fatty acid composition of spices and herbs and found significant variations among different types; seed spices are rich in oleic and linoleic acids while herbs contain palmitic, stearic, oleic, linoleic, and alpha-linolenic acids; based on fat quality indices, cumin, coriander, fennel, and dill seeds are considered to have the healthiest fatty acid profiles.
Article
Nutrition & Dietetics
Krystyna Szymandera-Buszka, Malgorzata Gumienna, Anna Jedrusek-Golinska, Katarzyna Waszkowiak, Marzanna Hes, Artur Szwengiel, Anna Gramza-Michalowska
Summary: The study observed a trend of adding legume seeds to various products for improved nutritional properties and sensory quality. Results showed that the addition of selected herbs/spices increased phenolic compounds and antioxidant activities in extruded snacks. The use of fermented bean seeds and hulls enriched the nutritional value of extruded corn products, often consumed by vegans and vegetarians.
Review
Food Science & Technology
Chandana Deekshith, Markandeya Jois, Jessica Radcliffe, Jency Thomas
Summary: This article systematically reviewed literature on the effects of culinary herbs and spices on obesity in adults, finding eight herbs/spices to be beneficial in regards to obesity, with significant improvements in BMI, weight, and waist circumference.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Chemistry, Multidisciplinary
Renata Biezanowska-Kopec, Ewa Piatkowska
Summary: This study compared the content of total polyphenols and antioxidant activity in fresh and freeze-dried herbs and spices, as well as commercially available spices. The results showed that fresh herbs and spices had a higher accumulation of polyphenolic compounds and antioxidant activity compared to freeze-dried ones. Among the commercially available spices, sage and cumin exhibited higher levels of polyphenols and antioxidant activity.
APPLIED SCIENCES-BASEL
(2022)
Article
Plant Sciences
Maria Giordano, Spyridon A. Petropoulos, Marios C. Kyriacou, Giulia Graziani, Armando Zarrelli, Youssef Rouphael, Christophe El-Nakhel
Summary: Apiaceae species show potential as a nutritious and antioxidant-rich alternative for microgreens production.
Article
Biochemistry & Molecular Biology
Julia Baranzelli, Sabrina Somacal, Camila Sant'Anna Monteiro, Renius de Oliveira Mello, Eliseu Rodrigues, Osmar Damian Prestes, Rosalia Lopez-Ruiz, Antonia Garrido Frenich, Roberto Romero-Gonzalez, Martha Zavariz de Miranda, Tatiana Emanuelli
Summary: Pre-harvest sprouting in wheat can be simulated in the laboratory, and different wheat cultivars have distinct behavior in terms of changes in phytochemical compounds during germination. Hard wheat cultivars have higher contents of benzoxazinoids and flavonoids compared to soft wheat cultivars. The matrix-bound phytochemicals decrease only in hard-texture wheat cultivars during germination, due to decreased levels of phenolic acids and flavonoids that are bound to the cell wall. Germination also increases the content of benzoxazinoids and antioxidant capacity in wheat, enhancing its health benefits.
Review
Chemistry, Analytical
Jesus Marin-Saez, Rosalia Lopez-Ruiz, Madalena Sobral, Roberto Romero-Gonzalez, Antonia Garrido Frenich, Isabel M. P. L. V. O. Ferreira
Summary: This study conducted a systematic review of literature from January 1, 2000 to March 15, 2022, focusing on studies related to the analysis of organic chemical hazards in saliva. The review aimed to provide insights into saliva sample collection, extraction, and analytical techniques, as well as the presence of identified compounds. The findings identified significant gaps in the standardized procedures for saliva sampling/collection/storage, limiting the wider use of saliva as a valuable specimen for human biomonitoring of exposure to food chain contaminants.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY
(2023)
Article
Food Science & Technology
Maria Elena Hergueta-Castillo, Rosalia Lopez-Ruiz, Antonia Garrido Frenich, Roberto Romero-Gonzalez
Summary: This study evaluated the metabolism and dissipation of flutriafol in different conditions and found that it had a short half-life of less than 17 days. Seven metabolites were detected at low concentrations, and some of them were found to be more toxic than the parent compound.
Article
Agriculture, Multidisciplinary
Jesus Marin-Saez, Rosalia Lopez-Ruiz, Roberto Romero-Gonzalez, Antonia Garrido Frenich
Summary: In this study, a method involving solid-liquid extraction and liquid chromatography-high-resolution mass spectrometry was developed to investigate the dissipation of neem oil when applied alone or together with Bacillus thuringiensis (Bt). The dissipation of azadirachtin A (AzA) was found to be faster when neem oil and Bt were applied together at 22 degrees C compared to when neem oil was applied alone at 3 degrees C. Several related compounds and unknown metabolites were also identified in the degraded samples.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Agriculture, Multidisciplinary
Antonio Jesus Maldonado-Reina, Rosalia Lopez-Ruiz, Jesus Marin Saez, Roberto Romero-Gonzalez, Patricia Marin-Membrive, Antonia Garrido-Frenich
Summary: The dissipation of chlorantraniliprole insecticide in tomatoes treated with Altacor 35 WG was studied in laboratory and greenhouse conditions, and suspect screening analysis was performed to identify transformation products and coformulants. Analyses using UHPLC-Q-Orbitrap-MS and GC-Q-Orbitrap-MS showed that chlorantraniliprole followed a biphasic kinetic model with R2 values greater than 0.99. Dissipation was faster in greenhouse studies, with 96% achieved over 53 days. One transformation product (IN-F6L99) was tentatively identified in both laboratory and greenhouse studies, and 15 volatile coformulants were identified by GC-Q-Orbitrap-MS.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Chemistry, Analytical
Rosalia Lopez-Ruiz, Antonio Jesus Maldonado-Reina, Jesus Marin-Saez, Roberto Romero-Gonzalez, Jose Luis Martinez-Vidal, Antonia Garrido Frenich
Summary: This study proposes a methodology for characterizing plant protection products (PPPs) through suspect and unknown analyses. It involves three main stages: sample preparation, separation and detection, and data analysis. The use of different solvents and chromatographic techniques, such as LC and GC coupled with HRMS analyzers, allows for accurate detection and a high number of features. Tips and recommendations for data analysis are provided to perform suspect screening and unknown analysis.
TRENDS IN ENVIRONMENTAL ANALYTICAL CHEMISTRY
(2023)
Article
Food Science & Technology
Mireya Granados-Povedano, Irene Dominguez, Francisco Egea-Gonzalez, Antonia Garrido Frenich, Francisco Javier Arrebola
Summary: A new polyvalent wide-scope analytical method has been developed and validated to detect low concentrations of 260 pesticides, non-target substances, and metabolites in both raw and processed fruits. The target approach was validated according to SANTE Guide requirements, showing satisfactory results in terms of accuracy, precision, linearity, and robustness. The method, based on QuEChERS extraction followed by GC-HRMS, achieved part-per-trillions lower limits, allowing the detection of 18 pesticides in commercial samples. An optimized non-target approach was also applied, leading to the identification of additional compounds, including pesticide metabolites not considered in the target screening.
Article
Engineering, Marine
Marina Astudillo-Pascual, Roxana Tudor, Irene Dominguez, Pedro A. Aguilera, Antonia Garrido Frenich
Summary: This study aims to fill the information gaps regarding the content of organic micropollutants in seagrass and proposes an eco-friendly extraction method. The study conducted trials with various extraction methods and used gas chromatography coupled to high resolution mass spectrometry for comprehensive analysis. The results identified several compounds with high detection frequency in environmental samples, including PAHs, PAH derivatives, UV stabilizers, plastic additives, and pesticides.
JOURNAL OF MARINE SCIENCE AND ENGINEERING
(2023)
Article
Agriculture, Multidisciplinary
Beatriz Martin-Garcia, Roberto Romero-Gonzalez, Jose Luis Martinez Vidal, Antonia Garrido Frenich
Summary: A stationary reversed phase based on polyhydroxy methacrylate was used to determine coformulants in 20 plant protection products (PPPs) by liquid chromatography coupled to Q-Orbitrap high-resolution mass spectrometry. A total of 92 coformulants were tentatively identified, with 12 of them quantified by analytical standards. The study found that the polyhydroxy methacrylate-based stationary phase increased the identification of new coformulants in PPPs, complementing conventional C18. This strategy could be applied in future studies to estimate potential coformulant residues from PPPs applied to crops.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Agriculture, Multidisciplinary
Jesus Marin-Saez, Rosalia Lopez-Ruiz, Roberto Romero-Gonzalez, Antonia Garrido Frenich
Summary: This study conducted targeted and nontargeted analysis to investigate the fate of additives in tomato samples treated with two pesticides under greenhouse conditions. Most of the compounds detected degraded within 7 days after the second application.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Review
Chemistry, Analytical
Rosalia Lopez-Ruiz, Jesus Marin-Saez, Osmar D. Prestes, Roberto Romero-Gonzalez, Antonia Garrido Frenich
Summary: This paper discusses the methods for controlling anthropogenic contaminants in edible oils, including sample preparation, analysis, and regulations. Liquid-liquid extraction and QuEChERS methods are commonly used for extraction and analysis, with mass spectrometry being the most commonly used analyzer. The results show that a portion of the analyzed samples exceed the legal limits for pesticides, MCPDs, and PAHs.
CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY
(2023)
