Research Topic: GC-MS analysis

Novel method for rapid monitoring of OPFRs by LLE and GC–MS as a tool for assessing biodegradation: validation and applicability

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This study developed a new analytical method to detect and measure organophosphate flame retardants (OPFRs) in water samples. Researchers tested whether certain fungi, particularly white-rot fungi like Ganoderma lucidum and Trametes versicolor, could break down these toxic chemicals that are difficult to remove by conventional water treatment. The results show these fungi can effectively degrade some OPFRs, offering a promising biological treatment option for contaminated wastewater.

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Headspace Solid-Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry as a Powerful Analytical Tool for the Discrimination of Truffle Species According to Their Volatiles

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This study analyzed the aromatic compounds in two types of Greek truffles to distinguish between them. Researchers used a technique called headspace solid-phase microextraction combined with gas chromatography to identify 45 different volatile compounds. The study found specific aromatic markers that uniquely identify each truffle species, demonstrating that this analytical approach can reliably differentiate between truffle types based on their smell.

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Metabolic Patterns of Fluconazole Resistant and Susceptible Candida auris Clade V and I

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Researchers used advanced chemical analysis to identify different compounds produced by a dangerous fungus called Candida auris that can cause serious infections. They compared fungal strains that were resistant to the antifungal drug fluconazole with those that were susceptible, finding that resistant strains produced different metabolites (chemical compounds) than susceptible ones. These findings could help doctors develop better treatments by identifying what makes this fungus resistant to current medications.

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Difference in Volatile Aroma Components of Stropharia rugosoannulata under Two Cultivated Environments Investigated by SPME-GC-MS

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This study compared the flavor compounds in wine cap mushrooms grown in two different ways: in a forest under bamboo and in a greenhouse. Using advanced laboratory techniques, researchers found that greenhouse-grown mushrooms develop much stronger flavors, especially during the first two days of growth. The best time to harvest these mushrooms for maximum flavor is at 48 hours after they emerge, before they start to deteriorate around day 3-4.

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Chemical Composition, Bioactive Compounds, and Antioxidant Activity of Two Wild Edible Mushrooms Armillaria mellea and Macrolepiota procera from Two Countries (Morocco and Portugal)

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This study compared two edible wild mushrooms (honey fungus and parasol mushroom) from Morocco and Portugal to understand their health benefits. Both mushrooms were found to be rich in compounds with antioxidant properties that help protect cells from damage. The research shows that where mushrooms grow—whether in Morocco or Portugal—affects their chemical makeup and healing potential, with Moroccan honey fungus showing particularly strong antioxidant power.

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Bioactivity and chemical screening of endophytic fungi associated with seaweeds Gracilaria sp. and Sargassum sp. of the Bay of Bengal, Bangladesh

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Researchers discovered several types of fungi living inside seaweed from Bangladesh’s Bay of Bengal coast. These fungi produce natural compounds that can fight bacteria, reduce harmful oxidative damage, and potentially kill cancer cells. The study identified specific chemical compounds responsible for these beneficial properties, suggesting these fungi could be useful sources for developing new medicines.

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