Study of the volatile compounds present in the traditional ecuadorian beverage horchata: Chemical composition and biological activity

• Published in: International journal of gastronomy and food science 2024-03, Vol.35, p.100880, Article 100880
• Main Authors: Valarezo, Eduardo, Chamba-Lalangui, Liliana, Morocho, Yoseph, Armijos, Chabaco, Jaramillo-Fierro, Ximena, Cartuche, Luis, Meneses, Miguel Angel
• Format: Article
• Language: English
• Subjects: Aloysia citrodora; Cymbopogon citratus; Iresine herbstii; Matricaria chamomilla; Melissa officinalis; Mentha piperita; Mentha spicata; Pelargonium Graveolens; Pelargonium odoratissimum
• ISSN: 1878-450X; 1878-4518
• DOI: 10.1016/j.ijgfs.2024.100880

Horchata is a traditional Ecuadorian beverage, which is made with aromatic and medicinal plants. In this study, the chemical composition and biological activity of volatile compounds isolated from horchata were determined. The compounds of the horchata infusion were isolated by liquid-liquid extraction. The quantitative chemical composition was determined using gas chromatography equipped with a flame ionization detector. The qualitative chemical composition was determined using gas chromatography coupled with mass spectrometry. A broth microdilution method was used to determine the antibacterial activity. The antibacterial activity was tested against two Gram-negative bacilli bacteria and three Gram-positive cocci bacteria. The antifungal activity was tested against two fungi, a sporulated fungus and a yeast. The antioxidant activity was determined using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method and the ABTS (2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)) method. The anticholinesterase activity was analyzed using the spectrophotometric method. Thirty-five volatile compounds were identified in horchata. These compounds represent 98.29% of the total composition. Regarding the number of compounds and their relative abundance, the most representative group was oxygenated monoterpenes with 10 compounds and an abundance of 59.70%. The main constituents were found to be citronellol with an abundance of 16.69 ± 2.04%, and a concentration of 7.01 ± 0.86 mg/L, other main compounds were geraniol (16.02 ± 2.94% and 2.14 ± 0.11 mg/L), terpinolene (6.45 ± 1.90% and 2.71 ± 0.80 mg/L), (E)- methyl cinnamate (5.09 ± 0.25 % and 6.73 ± 1.23 mg/L), and nerol (5.04 ± 1.35 (2.12 ± 0.57 mg/L). The volatile compounds of horchata presented a strong activity against Aspergillus niger (ATCC 6275) with a MIC of 250 μg/mL and moderate activity against Candida albicans (ATTC 10231) with a MIC of 500 μg/mL. The antioxidant activity of the essential oil was moderate in the ABTS method with a SC50 of 220.3 ± 1.0 μg/mL Additionally, the horchata essential oil reported moderate anticholinesterase activity with an IC50 of 90.09 ± 1.04 μg/mL.