Article
Biochemistry & Molecular Biology
Bo-Yang Hsu, Chen-Te Jen, Baskaran Stephen Inbaraj, Bing-Huei Chen
Summary: This study developed two methods for the analysis of ginsenosides in ginseng root residue and compared the results. The findings showed that both methods were able to effectively separate and detect ginsenosides in ginseng root residue. The study also demonstrated the quantitation limits and precision of these methods, and revealed the content range of nine ginsenosides in ginseng root residue.
Article
Chemistry, Applied
Hasya Nazli Gok, Simon Vlad Luca, Saadet Tugrul Ay, Lukasz Komsta, Ramin Ekhteiari Salmas, Ilkay Erdogan Orhan, Krystyna Skalicka-Wozniak
Summary: The ethanol extracts of five Origanum species showed significant cholinesterase inhibition and antioxidant effects, with the phytochemical composition of 60 extracts analyzed. The study also identified a correlation between certain compounds and bioactivity. Additionally, molecular docking data suggested that caffeoylarbutin had the lowest binding energy against both AChE and BChE.
Article
Chemistry, Applied
Christof B. Steingass, Jonas Burkhardt, Vicky Baeumer, Keshav Kumar, Heiko Mibus-Schoppe, Jana Zinkernagel, Patricia Esquivel, Victor M. Jimenez, Ralf Schweiggert
Summary: Anthocyanins were characterized in red cabbage, sweet potato, and Tradescantia pallida leaves. Various non-, mono-, and diacylated cyanidins were identified in red cabbage. Sweet potato leaves contained mono- and diacylated cyanidin- and peonidin glycosides, while T. pallida leaves mainly contained tetra-acylated anthocyanin tradescantin. The thermal stability of red cabbage and purple sweet potato extracts surpassed that of a commercial food dye, but still fell short compared to the stability of Tradescantia extract.
Article
Chemistry, Applied
Zijian Liang, Pangzhen Zhang, Yun Xiong, Stuart K. Johnson, Zhongxiang Fang
Summary: This study characterized the phenolic and carotenoid profiles of the Australian native bulb plant, Haemodorum spicatum, using HPLC-DAD-ESI-QTOF-MS/MS and HPLC-DAD. The results identified 40 phenolic compounds and 2 carotenoids, with 35 compounds being reported for the first time in H. spicatum.
Article
Agriculture, Multidisciplinary
Rosselei Caiel da Silva, Cristine Wickert, Ionara Regina Pizzutti, Andre de Kok
Summary: The study evaluated the efficiency of different clean-up sorbents for analyzing dithiocarbamates in soybeans, finding that silica was an effective and inexpensive sorbent for removing matrix components without losing CS2. The method had a limit of quantification of 0.05 mg CS2 kg(-1) and both GC-ITD-MS and GC-PFPD systems were suitable for determining dithiocarbamate residues in soybean extracts.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Antonio Costa-Perez, Diego A. Moreno, Paula M. Periago, Cristina Garcia-Viguera, Raul Dominguez-Perles
Summary: The stalks of broccoli contain a significant amount of bioactive compounds, such as (poly)phenols and glucosinolates, which have antioxidant and anti-inflammatory properties. This study aimed to develop a new ingredient rich in these bioactive compounds from broccoli stalks and evaluate its bioaccessibility. The findings showed that low-temperature stabilization of the core samples provided the highest content of bioactives, including antioxidant phenolics and sulforaphane. These results suggest the potential for using broccoli stalks as a source of functional ingredients with health benefits.
Article
Biochemistry & Molecular Biology
Carolina Olivati, Yara Paula Nishiyama-Hortense, Natalia Soares Janzantti, Roberto da Silva, Ellen Silva Lago Vanzela, Sergio Gomez-Alonso
Summary: Dark chocolate coated raisins treated with extra virgin olive oil showed increased concentrations of flavan-3-ols and proanthocyanidins compared to just raisins. The chocolate coating also led to the emergence of new compounds. This combination resulted in a dark chocolate coated raisin with good sensory acceptance and a more complex phenolic composition, potentially positively contributing to its functional quality.
Review
Chemistry, Analytical
Khaja Moinuddin Shaik, Bhaskar Sarmah, Gaurav Suresh Wadekar, Pramod Kumar
Summary: This review discusses the recent detection of nitrosamine impurities in pharmaceutical products, including various detection methods, mechanisms of action, sample preparation techniques, and regulatory limits.
CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY
(2022)
Article
Food Science & Technology
William Leonard, Pangzhen Zhang, Danyang Ying, Yun Xiong, Zhongxiang Fang
Summary: This study investigated the effects of extrusion parameters on hempseed oil cake for the first time, showing that extrusion at low moisture and high screw speed significantly increased certain bioactive compounds and enzyme inhibitory activities. Specifically, the study identified 26 phenylpropionamides and observed significant improvements in certain phenolic compound contents after extrusion. The results could have practical applications in the food industry for enhancing the nutritional and commercial value of hempseed oil cake.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Pharmacology & Pharmacy
Malgorzata Kozyra, Anna Biernasiuk, Magdalena Wiktor, Wirginia Kukula-Koch, Anna Malm
Summary: A comparative analysis was conducted on the flavonoids and phenolic acids composition in six species of Monarda from the Lamiaceae family. The results showed that these plants exhibited potential antioxidant and antimicrobial effects, making them potential sources of natural antioxidants and antimicrobial agents.
Article
Chemistry, Applied
Jing-Wen Hao, Xiao-Quan Liu, Nai-Dong Chen, An-ling Zhu
Summary: The study established a method for the qualitative and quantitative analysis of Ptaquiloside in Pteridium aquilinum using solid-phase extraction (SPE) preconcentration technique combined with TOF-MS/MS and HPLC-DAD analysis. The method showed good repeatability and accuracy for the detection of PTA in P. aquilinum, which can be used for food safety evaluation.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Plant Sciences
Soraia I. Pedro, Tiago A. Fernandes, Angelo Luis, Alexandra M. M. Antunes, Jose C. Goncalves, Jorge Gominho, Eugenia Gallardo, Ofelia Anjos
Summary: This study evaluated the potential industrial applications of various Acacia species by examining their chemical composition, antioxidant, and antimicrobial properties. Among the studied species, A. pycnantha exhibited a higher concentration of total phenolic compounds and displayed notable antibacterial activity. Vibrational spectroscopy was a reliable method for distinguishing between species.
Article
Biochemistry & Molecular Biology
Catalina Bravo, Fabiola Pena, Javiera Nahuelcura, Catalina Vidal, Felipe Gonzalez, Felipe Jimenez-Aspee, Luis Bustamante, Boris Contreras, Antonieta Ruiz
Summary: The nutritional value of colored potato chips with higher phenolic compound content was evaluated during four months of storage. The chips retained high levels of phenolic compounds and antioxidant activity, making them a healthy alternative for consumption.
Article
Biochemistry & Molecular Biology
Stefano Ercoli, Jose Parada, Luis Bustamante, Isidro Hermosin-Gutierrez, Boris Contreras, Pablo Cornejo, Antonieta Ruiz
Summary: The effect of cooking on the concentrations of phenolic compounds and antioxidant activities in 33 colored-fleshed potatoes genotypes was evaluated. It was found that anthocyanins are important contributors to the antioxidant activity of these potato genotypes, which is significant even after the drastic process of cooking.
Article
Food Science & Technology
Martina Gagliano, Carmela Conidi, Lucia Bartella, Rosachiara A. Salvino, Leonardo Di Donna, Alfredo Cassano, Giuseppina De Luca
Summary: This study focused on analyzing Calabrian apple juices from four different cultivars to characterize metabolites and explore the use of membrane operations for extracting antioxidants. By combining NMR and HPLC-UV-ESI-MS/MS, the metabolic profiles of different juice varieties were identified, with Golden Delicious selected for membrane filtration tests due to its high phenolic content. Membrane filtration was found to be effective in concentrating antioxidants from the juice extracts.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)