Chromatographic analysis of sugars applied to the characterisation of monofloral honey

The control of the floral quality of honey has become a priority issue as a result of the number of abuses observed and the relative ease of getting around existing control methods. We conducted chromatographic analyses of honey sugars to determine new criteria for authenticating an origin. The work involved creating databases by analysing a large number of authentic honeys from seven monofloral varieties, followed by statistical processing of the results by a principal components analysis. Differences in composition could thus be demonstrated, such as the presence of trisaccharides in fir honey, that provide an additional tool for authenticating unknow commercial honeys.     

A simplified method for levoglucosan quantification in wintertime atmospheric particulate matter by high performance anion-exchange chromatography coupled with pulsed amperometric detection

Levoglucosan, a tracer for the assessment of the biomass burning contribution to atmospheric particulate matter (PM) concentrations, was determined by means of high-performance anion-exchange chromatography (HPAEC) with pulsed amperometric detection (PAD). In this work we propose a modification in the instrumental set-up aiming at an improvement in the detector response by adding NaOH after chromatographic separation to increase the pH. The comparison between this technique and the gas chromatography/mass spectrometry (GC/MS) method commonly used showed good agreement. Repeatability is 4.8% RSD, limits of detection for pevoglucosan, mannosan and galactosan are in the range 0.001–0.002 µg mL^?1 in solution, corresponding to 3–4 ng m^?3 for 24 m³ of air sampled. PM10 samples were characterised for levoglucosan and for organic and elemental carbon contents. The preliminary results reported here for five sites in the Lombardy region (Northern Italy) are, as far as we know, the first data on levoglucosan contribution to OC in Italy. The levoglucosan concentrations observed in Lombardy vary in the range 173–963 ng m^?3 with an average levoglucosan-C to OC ratio ranging from 1.5% to 2.5%.     

Nutraceutical Content and Genetic Diversity Share a Common Pattern in New Pomegranate Genotypes

The nutraceutical value of pomegranate in the treatment of many diseases is well-documented and is linked to its richness in phenolic compounds. This study aims to evaluate the nutraceutical and genetic diversity of novel pomegranate genotypes (G1–G5) in comparison to leading commercial pomegranate varieties, i.e., ‘Wonderful’, ‘Primosole’, ‘Dente di Cavallo’ and ‘Valenciana’. Morphometric measurements were carried out on fruits, accompanied by chemical characterization (total phenolic content, antioxidant activity, carbohydrates and minerals) and the development of four new polymorphic SSR markers involved in the flavonoid pathway. The cultivars displayed a marked variability in the weight and shape of the fruits, as well as in the weight of the arils and juice yield. The highest level of total phenolic content and antioxidant activity was found in ‘Wonderful’ and G4, while the lowest was in ‘Dente di Cavallo’. Furthermore, the results showed that pomegranate juice is an excellent source of minerals, especially potassium, which plays a key role in organ functioning. The new flavonoid-related markers effectively differentiated the cultivars with the same diversity pattern as morpho-chemical characterization, so the SSRs developed in the present study can be used as a rapid tool for the identification of pomegranate cultivars with relevant nutraceutical traits, such as the new genotypes investigated.     

Comparative Study on Volatile Compounds and Taste Components of Different Durian Cultivars Based on GC-MS,UHPLC, HPAEC-PAD,E-Tongue and E-Nose

In order to comprehensively evaluate the aroma-active substances and taste components of durian, solid-phase microextraction combined with gas chromatography mass spectrometry (SPME/GC-MS), high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) and ultra-high-performance liquid chromatography (UHPLC) were used to test the key components of three popular durian cultivars. A total of 27 volatile compounds, 5 sugars, 27 organic acids and 19 free amino acids were detected in Black Thorn (BT) durian. A total of 38 volatile compounds, 4 sugars, 27 organic acids and 19 free amino acids were detected in Monthong (MT) durian. A total of 36 volatile compounds, 4 sugars, 27 organic acids and 20 free amino acids were detected in Musang King (MK) durian. Finally, the flavor differences of the three durians were evaluated using electronic nose (e-nose) and electronic tongue (e-tongue), and different cultivars were classified through principal component analysis (PCA).