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Ardanareswari K, Tan CY, Hsu CK, Chung YC. Non-competitive inhibition of acetylcholinesterase by jaboticaba ( Myrciaria cauliflora) peel ethanolic extracts. Heliyon 2024; 10:e32322. [PMID: 38912491 PMCID: PMC11192988 DOI: 10.1016/j.heliyon.2024.e32322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 02/29/2024] [Accepted: 05/31/2024] [Indexed: 06/25/2024] Open
Abstract
Specific anthocyanins and phenolic compounds exhibit acetylcholinesterase inhibitory (AChEi) activity. In this study, the AChEi activity of jaboticaba peel extracts were investigated based on their high phenol contents. Jaboticaba peel ethanolic extract (PEX) and aqueous extract (PAX) were prepared by extracting jaboticaba peel with 95% ethanol and boiling water, respectively. Through HPLC-MS/MS and HPLC-PDA analysis, gallic acid was identified in PAX with a concentration of 598.13 ± 42.43 mg/100 g extract, and ellagic acid in PEX with a concentration of 350.47 ± 8.53 mg/100 g extract. Both PEX and PAX showed dose-dependent inhibition against AChE activity, with IC50 values of 3.54 and 4.07 mg/mL, respectively. The mechanism of inhibition of PEX was determined to be non-competitive inhibition based on the decreasing V max and relatively constant K m with increasing PEX concentration, as determined using a Lineweaver-Burk plot.
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Affiliation(s)
- Katharina Ardanareswari
- Department of Food and Nutrition, Providence University, Taichung City, 43301, Republic of China (Taiwan)
- Department of Food Technology, Faculty of Agricultural Technology, Soegijapranata Catholic University, Semarang, 50234, Indonesia
| | - Chih-Yuan Tan
- Department of Food and Nutrition, Providence University, Taichung City, 43301, Republic of China (Taiwan)
| | - Cheng-Kuang Hsu
- Department of Food Science, National Chiayi University, Chiayi City, 60004, Republic of China (Taiwan)
| | - Yun-Chin Chung
- Department of Food and Nutrition, Providence University, Taichung City, 43301, Republic of China (Taiwan)
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Liu M, Shi L, Guo J, Gu Y, Li S, Yi L, Ren D, Li B. Determination of organic acids for predicting sourness intensity of tea beverage by liquid chromatography-tandem mass spectrometry and chemometrics methods. J Sep Sci 2024; 47:e2300628. [PMID: 38801755 DOI: 10.1002/jssc.202300628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 03/20/2024] [Accepted: 03/29/2024] [Indexed: 05/29/2024]
Abstract
The contents of organic acids (OAs) in tea beverage and their relationship with taste intensity have not been fully understood. In this work, a rapid (10 min for a single run) and sensitive (limits of quantification: 0.0044-0.4486 µg/mL) method was developed and validated for the simultaneous determination of 17 OAs in four types of tea, based on liquid chromatography-tandem mass spectrometry with multiple reaction monitoring mode. The contents of 17 OAs in 96 tea samples were measured at levels between 0.01 and 11.80 g/kg (dried weight). Quinic acid, citric acid, and malic acid were determined as the major OAs in green, black, and raw pu-erh teas, while oxalic acid and tartaric acid exhibited the highest contents in ripe pu-erh tea. Taking the OAs composition as input features, a partial least squares regression model was proposed to predict the sourness intensity of tea beverages. The model achieved a root-mean-square error of 0.58 and a coefficient of determination of 0.84 for the testing set. The proposed model provides a theoretical way to evaluate the sensory quality of tea infusion based on its chemical composition.
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Affiliation(s)
- Meiyan Liu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Lijuan Shi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Jie Guo
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Siyu Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Lunzhao Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Dabing Ren
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Boyan Li
- School of Public Health, Guizhou Medical University, Guiyang, China
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3
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Porninta K, Khemacheewakul J, Techapun C, Phimolsiripol Y, Jantanasakulwong K, Sommanee S, Mahakuntha C, Feng J, Htike SL, Moukamnerd C, Zhuang X, Wang W, Qi W, Li FL, Liu T, Kumar A, Nunta R, Leksawasdi N. Pretreatment and enzymatic hydrolysis optimization of lignocellulosic biomass for ethanol, xylitol, and phenylacetylcarbinol co-production using Candida magnoliae. Front Bioeng Biotechnol 2024; 11:1332185. [PMID: 38304106 PMCID: PMC10830760 DOI: 10.3389/fbioe.2023.1332185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Accepted: 12/18/2023] [Indexed: 02/03/2024] Open
Abstract
Cellulosic bioethanol production generally has a higher operating cost due to relatively expensive pretreatment strategies and low efficiency of enzymatic hydrolysis. The production of other high-value chemicals such as xylitol and phenylacetylcarbinol (PAC) is, thus, necessary to offset the cost and promote economic viability. The optimal conditions of diluted sulfuric acid pretreatment under boiling water at 95°C and subsequent enzymatic hydrolysis steps for sugarcane bagasse (SCB), rice straw (RS), and corn cob (CC) were optimized using the response surface methodology via a central composite design to simplify the process on the large-scale production. The optimal pretreatment conditions (diluted sulfuric acid concentration (% w/v), treatment time (min)) for SCB (3.36, 113), RS (3.77, 109), and CC (3.89, 112) and the optimal enzymatic hydrolysis conditions (pretreated solid concentration (% w/v), hydrolysis time (h)) for SCB (12.1, 93), RS (10.9, 61), and CC (12.0, 90) were achieved. CC xylose-rich and CC glucose-rich hydrolysates obtained from the respective optimal condition of pretreatment and enzymatic hydrolysis steps were used for xylitol and ethanol production. The statistically significant highest (p ≤ 0.05) xylitol and ethanol yields were 65% ± 1% and 86% ± 2% using Candida magnoliae TISTR 5664. C. magnoliae could statistically significantly degrade (p ≤ 0.05) the inhibitors previously formed during the pretreatment step, including up to 97% w/w hydroxymethylfurfural, 76% w/w furfural, and completely degraded acetic acid during the xylitol production. This study was the first report using the mixed whole cells harvested from xylitol and ethanol production as a biocatalyst in PAC biotransformation under a two-phase emulsion system (vegetable oil/1 M phosphate (Pi) buffer). PAC concentration could be improved by 2-fold compared to a single-phase emulsion system using only 1 M Pi buffer.
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Affiliation(s)
- Kritsadaporn Porninta
- Program in Biotechnology, Multidisciplinary and Interdisciplinary School, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Julaluk Khemacheewakul
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Charin Techapun
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Yuthana Phimolsiripol
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Kittisak Jantanasakulwong
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Sumeth Sommanee
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Chatchadaporn Mahakuntha
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Juan Feng
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Su Lwin Htike
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | | | - Xinshu Zhuang
- Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, CAS Key Laboratory of Renewable Energy, Guangdong Provincial Key Laboratory of New and Renewable Energy Research and Development, Guangzhou, China
| | - Wen Wang
- Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, CAS Key Laboratory of Renewable Energy, Guangdong Provincial Key Laboratory of New and Renewable Energy Research and Development, Guangzhou, China
| | - Wei Qi
- Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, CAS Key Laboratory of Renewable Energy, Guangdong Provincial Key Laboratory of New and Renewable Energy Research and Development, Guangzhou, China
| | - Fu-Li Li
- Key Laboratory of Biofuels, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Shandong Energy Institute, Qingdao New Energy Shandong Laboratory, Qingdao, China
| | - Tianzhong Liu
- Key Laboratory of Biofuels, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Shandong Energy Institute, Qingdao New Energy Shandong Laboratory, Qingdao, China
| | - Anbarasu Kumar
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Department of Biotechnology, Periyar Maniammai Institute of Science & Technology (Deemed to be University), Thanjavur, India
| | - Rojarej Nunta
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Division of Food Innovation and Business, Faculty of Agricultural Technology, Lampang Rajabhat University, Lampang, Thailand
| | - Noppol Leksawasdi
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
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Impact of Non-Saccharomyces Yeast Fermentation in Madeira Wine Chemical Composition. Processes (Basel) 2023. [DOI: 10.3390/pr11020482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
Abstract
Madeira wine is produced via spontaneous alcoholic fermentation arrested by ethanol addition. The increasing demand of the wine market has led to the need to standardize the winemaking process. This study focuses on identifying the microbiota of indigenous yeasts present during Madeira wine fermentation and then evaluates the impact of selected indigenous non-Saccharomyces as pure starter culture (Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, Pichia fermentans, and Pichia kluyveri) in the chemical and phenolic characterization of Madeira wine production. Results showed that the polyphenol content of the wines was influenced by yeast species, with higher levels found in wines produced by Pichia spp. (ranging from 356.85 to 367.68 mg GAE/L in total polyphenols and 50.52 to 51.50 mg/L in total individual polyphenols through HPLC methods). Antioxidant potential was higher in wines produced with Hanseniaspora uvarum (133.60 mg Trolox/L) and Starmerella bacillaris (137.61 mg Trolox/L). Additionally, Starmerella bacillaris stands out due to its sugar consumption during fermentation (the totality of fructose and 43% of glucose) and 15.80 g/L of total organic acids compared to 9.23 g/L (on average) for the other yeasts. This knowledge can be advantageous to standardizing the winemaking process and increasing the bioactive compounds, resulting in the production of high-quality wines.
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Zhang XK, Jeffery DW, Li DM, Lan YB, Zhao X, Duan CQ. Red wine coloration: A review of pigmented molecules, reactions, and applications. Compr Rev Food Sci Food Saf 2022; 21:3834-3866. [PMID: 35912664 DOI: 10.1111/1541-4337.13010] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 06/10/2022] [Accepted: 06/29/2022] [Indexed: 01/28/2023]
Abstract
Color is one of the most distinctive qualities of red wine. Despite new knowledge in the field of pigment identification, copigmentation, and oxidation being forthcoming, there is still a large gap between the fundamental research and practical winemaking outcomes. A state-of-art review from these two aspects is, therefore, necessary. This review first introduces updated knowledge about the primary pigments in wine, with emphasis on their physicochemical properties. Then, the mechanisms of copigmentation and oxidation are elucidated in detail, along with their relative contributions to wine color. Finally, the practical effects of copigmentation and micro-oxygenation (MOX) in winemaking are summarized and discussed. In general, wine coloration is ultimately determined by the anthocyanin flavylium cation, which is greatly influenced by wine pH. In young red wine, grape-derived anthocyanins and nonanthocyanin polyphenols (as copigments) are the foundation for wine coloration. During aging and storage, anthocyanin derivatives are formed via various chemical reactions, where moderate oxidation plays a vital role, whereas copigmentation constantly decreases. The essence of wine color evolution relates to the changes of physicochemical properties of primary pigments in wine, where the hydration equilibrium gradually diminishes. In practice, the effects of copigment addition and MOX during real vinification can be viewed as somewhat controversial, considering that many studies showed different effects on wine color and pigment concentration. Universal features can be summarized but some phenomena still remain unclear and deserve further exploration.
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Affiliation(s)
- Xin-Ke Zhang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
- Food Science and Engineering College, Beijing University of Agriculture, Beijing, China
- "The Belt and Road" International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing, China
| | - David W Jeffery
- Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia, Australia
| | - De-Mei Li
- Food Science and Engineering College, Beijing University of Agriculture, Beijing, China
- "The Belt and Road" International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing, China
| | - Yi-Bin Lan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xu Zhao
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
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Characterization of Trans-Resveratrol in Peanut Oils Based on Solid-Phase Extraction with Loofah Sponge Combined with High-Performance Liquid Chromatography-Ultraviolet (HPLC–UV). FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02359-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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7
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Unveiling the Evolution of Madeira Wine Key Metabolites: A Three-Year Follow-Up Study. Processes (Basel) 2022. [DOI: 10.3390/pr10051019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
Abstract
Madeira wine (MW) encompasses an unusual oxidative ageing process that makes it distinctive. Several metabolites have been related to its quality and safety, such as 5-hydroxymethylfurfural (HMF), furfural, sotolon, and ethyl carbamate (EC). These compounds were quantified over a three-year period to assess their formation rate according to the ageing procedure used: canteiro vs. estufagem. Estufagem, which includes thermal processing of young MWs, promoted greater HMF, furfural, and sotolon accumulation, especially in sweet wines, in which sotolon contributed significantly to aroma (odour active values up to 17.5). Tinta Negra revealed a higher predisposition to form EC while Malvasia and Sercial were less prone to its formation. The formation of furfural, HMF, and EC strongly correlated with the ageing time. Sotolon had a strong correlation with the ageing time in canteiro (r = 0.79) and a moderate correlation in estufagem (r = 0.65). In both ageing procedures, sotolon, furfural, and HMF formation trends strongly correlated with each other (r = 0.74–0.90). In turn, EC also correlated with all furans (r = 0.51–0.85). Yellow tones (b*) correlated with these metabolites only when wines undergo estufagem. This study provides valuable insights to improve MW quality and safety management procedures.
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Han S, Yang J, Choi K, Kim J, Adhikari K, Lee J. Chemical Analysis of Commercial White Wines and Its Relationship with Consumer Acceptability. Foods 2022; 11:foods11040603. [PMID: 35206079 PMCID: PMC8871119 DOI: 10.3390/foods11040603] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 02/09/2022] [Accepted: 02/16/2022] [Indexed: 02/05/2023] Open
Abstract
White wine consists of numerous chemical constituents such as volatile and nonvolatile compounds including organic acids and polyphenols, which can affect aroma and flavor profiles. In addition to the enological factors, chemical analysis of commercial wines is also important for understanding consumer perception. Volatile compounds are major contributors to wine aroma. Nonvolatile compounds affect the flavor of wine, through acidity, sweetness, bitterness, and astringency. The volatile aroma profiles of 12 commercial white wines were analyzed using headspace solid-phase microextraction (HS-SPME), with gas chromatography–mass spectrometry (GC–MS). High-performance liquid chromatography (HPLC) and a Y15 automatic analyzer were used to identify and quantify 10 polyphenols and 12 other target nonvolatile compounds. Sensory evaluation of sample wines was conducted by wine consumers. White wines were distinguished based on volatile and nonvolatile compositions. A total of 33 volatile compounds and 23 nonvolatile compounds were analyzed. Seven volatile compounds were correlated with consumer acceptability. Sugars are positively correlated with consumer preference, while nonvolatile substances such as acetic acid and catechins are negatively correlated with consumer preference. These results might further our understanding of the relationship between the chemical composition and consumer preferences in commercial wines.
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Affiliation(s)
- Seongju Han
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea; (S.H.); (J.Y.)
| | - Jiyun Yang
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea; (S.H.); (J.Y.)
| | - Kapseong Choi
- Department of Food Science and Technology, Sunchon National University, Sunchon 57922, Korea;
| | - Juyoung Kim
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA; (J.K.); (K.A.)
| | - Koushik Adhikari
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA; (J.K.); (K.A.)
| | - Jeehyun Lee
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea; (S.H.); (J.Y.)
- Correspondence: ; Tel.: +82-51-510-2784
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Stojiljković D, Nešić I, Tadić V, Najman S, Stojanović S. Standardized wild apple fruit extract as a bioactive agent in dermocosmetic products for efficacy skin hydration - in vitro and in vivo evaluation. J Cosmet Dermatol 2022; 21:4788-4795. [PMID: 35048513 DOI: 10.1111/jocd.14787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 12/14/2021] [Accepted: 01/10/2022] [Indexed: 11/30/2022]
Abstract
BACKGROUND Wild apple fruit are rich source of bioactive substances, which can be potentially used for a production of dermocosmetic products. AIM The aim of study was in vitro and in vivo investigation of standardized wild apple fruit extracts (obtained by purified water and maceration-EM, percolation-EP, Soxhlet extraction-ES and ultrasonic extraction-EU) and dermocosmetic creams of o/w type containing 6%, 12% and 15% of extract-EU, as extract with the best content of polyphenolic compounds (CE6, CE12, CE15, respectively), in order to determine the optimal concentration of the extract, which manifests the best effect on the biophysical characteristics of the skin after application. METHODS Content of polyphenolic substances-PP was investigated using HPLC analysis, while in vitro biological activity was examined on L929 fibroblasts using MTT viability test. In vivo efficacy included screening and comparation of skin hydration potential, transepidermal water loss-TEWL and skin pH after 28 days of creams application on healthy volunteers' skin. RESULTS Content of identified PP was the highest in the extract-EU (2001.57±0.87 mgPP/100gEU) and satisfactory in cream-CE6 (53.83±0.23 mgPP/100gCE6). Procyanidin B2 was the most common PP. Biological activity analysis showed that extract-EU could be considered as non-cytotoxic for fibroblasts in examined concentrations. In vivo investigation revealed an increase of skin hydration (after 28 days ΔEC was 21.19±7.59, 26.71±7.94 and 29.60±10.95 for CE6, CE12 and CE15, respectively), with unchanged TEWL and skin pH values. CONCLUSION Obtained results indicate that wild apple fruit extract represents a valuable source of bioactive substances, with good hydration effects of creams on human skin (effect of creams increased proportionally to the increase of concentration of incorporated extract), so it might be considered as a great potential for application in dermocosmetic industry.
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Affiliation(s)
| | - Ivana Nešić
- University of Niš, Faculty of Medicine, Department of Pharmacy, Niš, Serbia
| | - Vanja Tadić
- Institute for Medicinal Plant Research "Dr Josif Pančić", Department for Pharmaceutical Research and Development, Belgrade, Serbia
| | - Stevo Najman
- University of Niš, Faculty of Medicine, Department of Biology and Human Genetics, Department for Cell and Tissue Engineering, Niš, Serbia
| | - Sanja Stojanović
- University of Niš, Faculty of Medicine, Department of Biology and Human Genetics, Department for Cell and Tissue Engineering, Niš, Serbia
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Ibrahim SM, Al‐Hossainy AF, Zoromba MS, El Azab IH. Base‐catalyzed oxidation of sugarcane molasses by potassium ferricyanide in alkaline solutions. INT J CHEM KINET 2021. [DOI: 10.1002/kin.21517] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Samia M. Ibrahim
- Chemistry Department Faculty of Science New Valley University El‐Kharga New Valley Egypt
| | - Ahmed F. Al‐Hossainy
- Chemistry Department Faculty of Science New Valley University El‐Kharga New Valley Egypt
- Chemistry Department Faculty of Science Northern border University Arar Saudi Arabia
| | - Mohamed Sh. Zoromba
- Chemistry Department Faculty of Science Port‐Said University Port‐Said Egypt
- Chemical and Materials Engineering Department King Abdulaziz University Rabigh Saudi Arabia
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Schwarz M, Weber F, Durán-Guerrero E, Castro R, Rodríguez-Dodero MDC, García-Moreno MV, Winterhalter P, Guillén-Sánchez D. HPLC-DAD-MS and Antioxidant Profile of Fractions from Amontillado Sherry Wine Obtained Using High-Speed Counter-Current Chromatography. Foods 2021; 10:foods10010131. [PMID: 33435411 PMCID: PMC7826704 DOI: 10.3390/foods10010131] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/02/2021] [Accepted: 01/06/2021] [Indexed: 01/18/2023] Open
Abstract
In the present work, the polyphenolic profile of a complex matrix such as Amontillado sherry has been processed by means of high-speed counter-current chromatography (HSCCC) and characterized by HPLC-DAD-MS. An Amberlite XAD-7 column was used to obtain the wine extract, and three different biphasic solvent systems were applied for HSCCC separation: MTBE (methyl tert-butyl ether)/n-butanol/acetonitrile/water (1.1/3/1.1/5+0.1% trifluoroacetic acid), MTBE/n-butanol/acetonitrile/water (2/2/1/5), and hexane/ethyl acetate/ethanol/water (1/5/1/5). As a result, 42 phenolic compounds and furanic derivatives have been identified by means of HPLC-DAD-MS, with 11 of them being identified for the first time in Sherry wines: 3-feruloylquinic acid, isovanillin, ethyl vanillate, furoic acid, dihydro-p-coumaric acid, 6-O-feruloylglucose, ethyl gallate, hydroxytyrosol, methyl protocatechuate, homoveratric acid and veratraldehyde. In addition, the antioxidant capacity (ABTS) of the obtained fractions was determined, revealing higher values in those fractions in which compounds such as gallic acid, protocatechuic acid, protocatechualdehyde, trans-caftaric acid, syringic acid, isovanillin or tyrosol, among others, were present. This is the first time that HSCCC has been used to characterize the phenolic composition of Sherry wines.
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Affiliation(s)
- Mónica Schwarz
- “Salus Infirmorum” Faculty of Nursing, University of Cadiz, 11001 Cadiz, Spain;
- Nutrition and Bromatology Area, Faculty of Medicine, University of Cadiz, Plaza Falla, 9, 11003 Cadiz, Spain
| | - Fabian Weber
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany;
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Pol. Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.C.R.-D.); (M.V.G.-M.); (D.G.-S.)
- Correspondence: ; Tel.: +34-956-016-456
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Pol. Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.C.R.-D.); (M.V.G.-M.); (D.G.-S.)
| | - María del Carmen Rodríguez-Dodero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Pol. Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.C.R.-D.); (M.V.G.-M.); (D.G.-S.)
| | - Maria Valme García-Moreno
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Pol. Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.C.R.-D.); (M.V.G.-M.); (D.G.-S.)
| | - Peter Winterhalter
- Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany;
| | - Dominico Guillén-Sánchez
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Pol. Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.C.R.-D.); (M.V.G.-M.); (D.G.-S.)
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Chiranthanut N, Teekachunhatean S, Panthong A, Lertprasertsuke N. Acute and chronic oral toxicity assessment of longan sugar extracts derived from whole fruit and from fruit pulp in rats. JOURNAL OF ETHNOPHARMACOLOGY 2020; 263:113184. [PMID: 32736055 DOI: 10.1016/j.jep.2020.113184] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 06/13/2020] [Accepted: 07/12/2020] [Indexed: 06/11/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Longan (Dimocarpus longan Lour.) is one of the most popular subtropical fruits. Various parts of longan, including seeds, pericarp and pulp, have long been used in traditional medicine in China, Thailand and other Asian countries. The pulp has high sugar, vitamin and mineral content as well as bioactive components. The seeds and pericarp have also been reported to contain beneficial polyphenolic compounds. Longan sugar extract from pulp (LGSP) is prepared as a conventional sugar product. Longan sugar extract from whole longan fruit (LGSW) is also offered as a health food and as a medicinal product. AIM OF THE STUDY The objective of this study was to identify and compare potential health hazards of both LGSW and LGSP by testing for acute and chronic oral toxicity in rats. MATERIALS AND METHODS In acute toxicity testing, an oral dose (20 g/kg) of either LGSW or LGSP was administered to groups of rats. Mortality and clinical signs of toxicity were observed for 24 h, and then daily for a total of 14 days. In the chronic toxicity test, either LGSW (1, 2.5 and 5 g/kg/day) or LGSP (5 g/kg/day) was administered orally for a period of 180 days. After that treatment period, the rats in the satellite groups which received the highest doses of either LGSW or LGSP were observed for an additional 28 days. The rats then underwent clinical observation, body and organ weight measurement, hematological and biochemical analyses, and histopathological examination. RESULTS In the acute toxicity study, the oral administration of LGSP or LGSW in either pellet or syrup formulations did not cause mortality or any pathological abnormalities. In the chronic toxicity study, neither LGSW nor LGSP resulted in death or in any changes in behavior of the rats. All hematological and serum biochemical values of both the LGSW- and LGSP-treated groups were within the normal ranges. No histopathological abnormalities of any internal organs were observed. CONCLUSION The safety of longan sugar extract made from whole fruit (pulp, seeds and pericarb) is comparable to that of longan sugar extract made from pulp alone.
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Affiliation(s)
- Natthakarn Chiranthanut
- Department of Pharmacology, Faculty of Medicine, Chiang Mai University, Chiang Mai, 50200, Thailand.
| | - Supanimit Teekachunhatean
- Department of Pharmacology, Faculty of Medicine, Chiang Mai University, Chiang Mai, 50200, Thailand; Center of Thai Traditional and Complementary Medicine, Faculty of Medicine, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Ampai Panthong
- Department of Pharmacology, Faculty of Medicine, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Nirush Lertprasertsuke
- Department of Pathology, Faculty of Medicine, Chiang Mai University, Chiang Mai, 50200, Thailand
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Pont L, Barbosa J, Benavente F. A rapid and simple method for the determination of organic acids in proteolytic enzymes by capillary electrophoresis with indirect ultraviolet detection. Microchem J 2020. [DOI: 10.1016/j.microc.2020.105204] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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Campanella B, Lomonaco T, Benedetti E, Onor M, Nieri R, Bramanti E. Validation and Application of a Derivatization-Free RP-HPLC-DAD Method for the Determination of Low Molecular Weight Salivary Metabolites. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:E6158. [PMID: 32854235 PMCID: PMC7503734 DOI: 10.3390/ijerph17176158] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 08/12/2020] [Accepted: 08/20/2020] [Indexed: 12/13/2022]
Abstract
Saliva is an interesting, non-conventional, valuable diagnostic fluid. It can be collected using standardized sampling device; thus, its sampling is easy and non-invasive, it contains a variety of organic metabolites that reflect blood composition. The aim of this study was to validate a user-friendly method for the simultaneous determination of low molecular weight metabolites in saliva. We have optimized and validated a high throughput, direct, low-cost reversed phase liquid chromatographic method with diode array detection method without any pre- or post-column derivatization. We indexed salivary biomolecules in 35 whole non-stimulated saliva samples collected in 8 individuals in different days, including organic acids and amino acids and other carbonyl compounds. Among these, 16 whole saliva samples were collected by a single individual over three weeks before, during and after treatment with antibiotic in order to investigate the dynamics of metabolites. The concentrations of the metabolites were compared with the literature data. The multianalyte method here proposed requires a minimal sample handling and it is cost-effectiveness as it makes possible to analyze a high number of samples with basic instrumentation. The identification and quantitation of salivary metabolites may allow the definition of potential biomarkers for non-invasive "personal monitoring" during drug treatments, work out, or life habits over time.
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Affiliation(s)
- Beatrice Campanella
- National Research Council of Italy, C.N.R., Institute of Chemistry of Organometallic Compounds-ICCOM, 56124 Pisa, Italy; (B.C.); (M.O.); (R.N.)
| | - Tommaso Lomonaco
- Department of Chemistry and Industrial Chemistry, University of Pisa, 56124 Pisa, Italy;
| | - Edoardo Benedetti
- Hematology Unit, Department of Oncology, University of Pisa, 56100 Pisa, Italy;
| | - Massimo Onor
- National Research Council of Italy, C.N.R., Institute of Chemistry of Organometallic Compounds-ICCOM, 56124 Pisa, Italy; (B.C.); (M.O.); (R.N.)
| | - Riccardo Nieri
- National Research Council of Italy, C.N.R., Institute of Chemistry of Organometallic Compounds-ICCOM, 56124 Pisa, Italy; (B.C.); (M.O.); (R.N.)
| | - Emilia Bramanti
- National Research Council of Italy, C.N.R., Institute of Chemistry of Organometallic Compounds-ICCOM, 56124 Pisa, Italy; (B.C.); (M.O.); (R.N.)
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Simultaneous Determination of 13 Organic Acids in Liquid Culture Media of Edible Fungi Using High-Performance Liquid Chromatography. BIOMED RESEARCH INTERNATIONAL 2020; 2020:2817979. [PMID: 32802838 PMCID: PMC7415114 DOI: 10.1155/2020/2817979] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 06/15/2020] [Accepted: 07/10/2020] [Indexed: 11/17/2022]
Abstract
The study aimed at detecting 13 organic acids (oxalic acid, maleic acid, citric acid, tartaric acid, malic acid, quinic acid, succinic acid, fumaric acid, formic acid, acetic acid, propionic acid, isobutyric acid, and butyric acid) by establishing a high-performance liquid chromatography (HPLC). The analysis was performed using two sugar columns, i.e., SH1011 column and KC-811 column. The optimal conditions were as follows: 4 mmol/L HClO4 solution as the eluent with UV-visible detector (210 nm), a flow rate of 1 mL/min at the temperature of 60°C, and the injection volume at 10 μL. The results showed that all the calibration curves had excellent linearity (R 2 > 0.9991) within the test ranges. The RSD values of the thirteen analytes were lower than 2.94% at three levels, the recoveries were 91.9%-102.0%, the limit of detection (LOD) was between 0.05 and 10.63 μg/mL, and the quantification (LOQ) was between 0.10 and 19.53 μg/mL. Finally, the proposed methodology was successfully applied for the analysis of organic acids in the culture medium of edible fungi. In conclusion, the study findings proved that the method was sensitive, accurate, reproducible, and could be readily applied to analyze the organic acids in the samples.
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Izquierdo-Llopart A, Carretero A, Saurina J. Organic Acid Profiling by Liquid Chromatography for the Characterization of Base Vines and Sparkling Wines. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01808-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Stój A, Kapusta I, Domagała D. Classification of Red Wines Produced from Zweigelt and Rondo Grape Varieties Based on the Analysis of Phenolic Compounds by UPLC-PDA-MS/MS. Molecules 2020; 25:molecules25061342. [PMID: 32188007 PMCID: PMC7145314 DOI: 10.3390/molecules25061342] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 03/10/2020] [Accepted: 03/12/2020] [Indexed: 12/11/2022] Open
Abstract
The authentication of grape variety from which wine is produced is necessary for protecting a consumer from adulteration and false labelling. The aim of this study was to analyze phenolic compounds in red monovarietal wines produced from Zweigelt (Vitis vinifera) and Rondo (non-Vitis vinifera) varieties while using the UPLC-PDA-MS/MS method and to assess whether these wines can be classified according to grape variety that is based on chemometric analysis. Fifty-five phenolic compounds belonging to five classes—anthocyanins, flavonols, flavan-3-ols, phenolic acids, and stilbenes—were identified and quantified in Zweigelt and Rondo wines. The wines of the Zweigelt variety were characterized by lower concentrations of phenolic compounds than those of the Rondo variety. Furthermore, wines of the Zweigelt variety contained the highest concentrations of flavan-3-ols, and wines of the Rondo variety—the highest concentrations of anthocyanins. Hierarchical cluster analysis (HCA) revealed that Zweigelt wines and Rondo wines formed two separate groups. The Rondo group was divided into two subgroups, differing in type of malolactic fermentation (spontaneous or induced). Phenolic compounds analysis by means of UPLC-PDA-MS/MS combined with HCA is a useful tool for the classification of red wines that were produced from Zweigelt and Rondo grape varieties, regardless of yeast strain and type of malolactic fermentation.
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Affiliation(s)
- Anna Stój
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland
- Correspondence: ; Tel.: +48-81-4623380
| | - Ireneusz Kapusta
- Department of Food Technology and Human Nutrition, College of Natural Science, Rzeszów University, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland;
| | - Dorota Domagała
- Department of Applied Mathematics and Computer Science, Faculty of Production Engineering, University of Life Sciences in Lublin, 28 Głęboka Street, 20-612 Lublin, Poland;
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Abstract
Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specific winemaking and ageing processes that promote the occurrence of chemical reactions among acids, sugars, alcohols, and polyphenols, which are important to the extraordinary quality of the wine. These chemical reactions contribute to the appearance of novel compounds and/or the transformation of others, consequently promoting changes in qualitative and quantitative volatile and non-volatile composition. The current review comprises an overview of Madeira wines related to volatile (e.g., terpenes, norisoprenoids, alcohols, esters, fatty acids) and non-volatile composition (e.g., polyphenols, organic acids, amino acids, biogenic amines, and metals). Moreover, types of aroma compounds, the contribution of volatile organic compounds (VOCs) to the overall Madeira wine aroma, the change of their content during the ageing process, as well as the establishment of the potential ageing markers will also be reviewed. The viability of several analytical methods (e.g., gas chromatography-mass spectrometry (GC-MS), two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-ToFMS)) combined with chemometrics tools (e.g., partial least squares regression (PLS-R), partial least squares discriminant analysis (PLS-DA) was investigated to establish potential ageing markers to guarantee the Madeira wine authenticity. Acetals, furanic compounds, and lactones are the chemical families most commonly related with the ageing process.
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Rapid and Simple Method for Determination of Target Organic Acids in Wine Using HPLC-DAD Analysis. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01724-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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20
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Nešić I, Stojiljković D, Savić S, Tasić-Kostov M, Tadić V. Stability, antioxidant activity, in vivo safety and efficacy of creams with standardized wild apple fruit extract: a comparison of conventional and biodegradable emulsifiers. Int J Cosmet Sci 2019; 41:300-310. [PMID: 31050807 DOI: 10.1111/ics.12537] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Accepted: 04/26/2019] [Indexed: 12/11/2022]
Abstract
OBJECTIVE The aim of the study was in vitro and in vivo characterization of cosmetic cream with 6% of standardized wild apple fruit extract, stabilized by conventional non-ionic emulsifier-CEW, in order to determine the influence of emulsifiers (conventional vs. biodegradable) on the characteristics of creams and their effects on the skin. METHODS Organoleptic and physico-chemical (pH values and electrical conductivity) analysis was performed, determination of fruit acids-FAs content (using HPLC analysis) and estimation of its antioxidant activity-AA (using DPPH test) during 180 days. In vivo study included following examinations: screening of safety profile (after creams application under occlusion during 24 h at human skin); skin moisturizing potential, transepidermal water loss-TEWL, skin pH after 28 days of cream application and hypopigmentation efficacy 7 days of cream application at artificially induced skin hyperpigmentation. RESULTS Investigated cosmetic cream-CEW showed satisfactory organoleptic, physico-chemical characteristics, stability, FAs content (0.13%) and AA (19.25 ± 0.67 %RSC) after preparation, which remained unchanged over the study period. In vivo investigation revealed absence of skin irritation after CEW's application under occlusion. An increase of skin moisturization (after 14 days ΔEC was 18.52 ± 11.51 and after 28 days of applications 16.52 ± 9.36) during 28 day-study, with unchanged TEWL and skin pH values was shown. Decrease of melanin index was revealed, too (after 7 days ΔMI was -31.40 ± 16.50). CONCLUSION Cosmetic cream stabilized by conventional emulsifier showed better antioxidant potential and weaker moisturizing and hypopigmentation effects related to the cream with same composition but stabilized by biodegradable emulsifiers. Based on all mentioned above, investigated cosmetic cream might be considered for potential use as modern, stable, safe and efficient cosmetic product in the prevention and/or treatment of oxidative stress-related skin changes and/or damages, for moisturization of dry, even irritated skin as well as for lightening of hyperpigmented skin. RÉSUMÉ: OBJECTIF Le but de l'étude était la caractérisation in vitro et in vivo d'une crème cosmétique contenant 6 % d'extrait normalisé de pomme sauvage, stabilisée par un émulsifiant non ionique conventionnel-CEW, afin de déterminer l'influence des émulsifiants (conventionnels vs biodégradables) sur les caractéristiques des crèmes et les effets sur la peau. MÉTHODES: Des analyses organoleptiques et physico-chimiques (pH et conductivité électrique) ont été effectuées, la détermination de la teneur en acides de fruits et en acides gras polyinsaturés (par CLHP), et l'estimation de sa teneur en activité antioxydante (AA) (à l'aide du test DPPH) pendant 180 jours. L'étude in vivo comprenait les examens suivants : dépistage du profil d'innocuité (après application de crèmes sous occlusion pendant 24 h sur la peau humaine); potentiel d'hydratation de la peau, perte d'eau transépidermique (PETE), pH de la peau après 28 jours d'application de la crème et efficacité de l'hypopigmentation après 7 jours d'application de la crème sur une hyperpigmentation de la peau induite artificiellement. RÉSULTATS: La crème cosmétique-CEW étudiée a montré des caractéristiques organoleptiques, physico-chimiques, une stabilité, une teneur en AG (0,13 %) et en AA (19,25 ± 0,67 % RSC) satisfaisantes après préparation, qui sont demeurées inchangées au cours de la période de l'étude. L'étude in vivo a révélé l'absence d'irritation cutanée après l'application de CEW sous occlusion. Une augmentation de l'hydratation de la peau (après 14 jours de DEC était de 18,52 ± 11,51 et après 28 jours d'applications de 16,52 ± 9,36) pendant l'étude de 28 jours, avec une PETE et des valeurs de pH cutané inchangées, a été démontrée. Une diminution de l'indice de mélanine a été mise en évidence également (après 7 jours, ΔMI était de 31,40 ± 16,50). CONCLUSION La crème cosmétique stabilisée par un émulsifiant conventionnel a montré un meilleur potentiel antioxydant et des effets d'hydratation et d'hypopigmentation plus faibles par rapport à la crème de même composition mais stabilisée par des émulsifiants biodégradables. D'après les données précédentes, la crème cosmétique étudiée pourrait être considérée comme un produit cosmétique moderne, stable, sûr et efficace dans la prévention et/ou le traitement des changements et/ou dommages cutanés liés au stress oxydatif, pour l'hydratation de la peau sèche, voire irritée, ainsi que pour éclaircir la peau hyperpigmentée.
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Affiliation(s)
- I Nešić
- Faculty of Medicine, Department of Pharmacy, University of Niš, 81 Dr Zoran Đinđić Blvd., 18000, Niš, Serbia
| | - D Stojiljković
- Health Care Institution Pharmacy Farmakop - "Dr.Max", 92 Nemanjić Blvd., 18000, Niš, Serbia
| | - S Savić
- Faculty of Pharamacy, Institute of Pharmaceutical Technology and Cosmetology, University of Belgrade, Vojvode Stepe 450, 11221, Belgrade, Serbia
| | - M Tasić-Kostov
- Faculty of Medicine, Department of Pharmacy, University of Niš, 81 Dr Zoran Đinđić Blvd., 18000, Niš, Serbia
| | - V Tadić
- Department for Pharmaceutical Research and Development, Institute for Medicinal Plant Research "Dr Josif Pančić", 1 Tadeuša Košćuška St., 11000, Belgrade, Serbia
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Márquez K, Pérez-Navarro J, Hermosín-Gutiérrez I, Gómez-Alonso S, Mena-Morales A, García-Romero E, Contreras D. Systematic study of hydroxyl radical production in white wines as a function of chemical composition. Food Chem 2019; 288:377-385. [DOI: 10.1016/j.foodchem.2019.03.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2018] [Revised: 03/02/2019] [Accepted: 03/04/2019] [Indexed: 12/23/2022]
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22
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Han Y, Du J, Li J, Li M. Quantification of the Organic Acids in Hawthorn Wine: A Comparison of Two HPLC Methods. Molecules 2019; 24:molecules24112150. [PMID: 31181607 PMCID: PMC6600212 DOI: 10.3390/molecules24112150] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2019] [Revised: 05/27/2019] [Accepted: 06/06/2019] [Indexed: 11/16/2022] Open
Abstract
Hawthorn wine is rich in anthocyanins, polyphenols, flavonoids and other macromolecular substances, which results in difficulty to rapidly determine organic acids in the wine. An enzymatic method is accurate but expensive and not able to quantify all of the organic acids simultaneously. Therefore, in this study, two HPLC methods were applied to quantify the organic acids in the wine with the enzymatic method as a reference. Seven organic acids were found with the enzymatic method including citric, succinic, l-malic, acetic, lactic, pyruvic, and fumaric acids, in which citric and succinic acid accounted for more than 80% of the total acids. By an 87H column equipped with DAD (diode array) detector at 215 nm (HPLC method 1), only citric and lactic acids were quantified accurately and the elution period was shortened from 100 min to 20 min by removing the impurity in the sample with a LC-18 SPE(solid-phase extraction) tube. While citric, succinic, l-malic, acetic, pyruvic, and fumaric acids were quantified reliably by a dC18 column equipped with DAD detector at 210 nm (HPLC method 2), with the sample requires only dilution and filtration before injection. It was suggested that HPLC method 2 was an effective method to quantify the organic acids in hawthorn wine. The method provides a choice for accurate quantification of organic acids in hawthorn wine or other drinks, and would be helpful for controlling the quality of hawthorn wine.
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Affiliation(s)
- Yingying Han
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
| | - Jinhua Du
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
| | - Jie Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
| | - Miaomiao Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
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Development and Validation of a GC-MS/MS Method for cis- and trans-Resveratrol Determination: Application to Portuguese Wines. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01482-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Albouchi A, Murkovic M. LC method for the direct and simultaneous determination of four major furan derivatives in coffee grounds and brews. J Sep Sci 2019; 42:1695-1701. [PMID: 30816624 PMCID: PMC6594019 DOI: 10.1002/jssc.201900061] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 02/18/2019] [Accepted: 02/18/2019] [Indexed: 02/02/2023]
Abstract
The simultaneous quantification of two potential genotoxic hydroxymethyl furan derivatives in coffee (furfuryl alcohol and 5‐hydroxymethylfurfural) alongside their carboxylic acid derivatives (2‐furoic acid and 5‐hydroxymethyl furoic acid, respectively) was carried out. Their extraction from ground roasted coffee using sonication, simple shaking or heat‐assisted shaking lead to similar results. A minimum of 97.3% of the four furan derivatives were extracted during the first extraction cycle using water, whereas methanol showed considerably lower extraction efficiency. A simple high‐performance liquid chromatography method coupled with diode array detection was developed for the simultaneous determination and was applied to roasted coffee extracts or brews. No sample pre‐treatment except for centrifugation was needed. The diode array detector was used to assess the purity of the peaks of interest in analyzed samples against authentic standards. The linearity according to Mandel, accuracy (recovery ≥ 89.9%) and precision (inter‐ and intraday relative standard deviation ≤ 4.5%) were checked. The values for the limit of detection and quantification ranged within 0.11–0.76 and 0.35–2.55 μg/mL, respectively. Filtered and espresso brews were analyzed for the four furan derivatives where furfuryl alcohol showed double the concentration of 5‐hydroxymethylfurfural and about ten times the concentrations of 2‐furoic acid or 5‐hydroxymethyl furoic acid.
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Affiliation(s)
| | - Michael Murkovic
- Institute of Biochemistry, Graz University of Technology, Graz, Austria
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Kontoudakis N, Schmidtke LM, Bekker MZ, Smith M, Smith PA, Scollary GR, Wilkes EN, Clark AC. Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition. Food Chem 2019; 274:89-99. [DOI: 10.1016/j.foodchem.2018.08.084] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 08/11/2018] [Accepted: 08/20/2018] [Indexed: 10/28/2022]
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Production of hydroxyl radicals and their relationship with phenolic compounds in white wines. Food Chem 2019; 271:80-86. [PMID: 30236744 DOI: 10.1016/j.foodchem.2018.07.165] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2018] [Revised: 07/20/2018] [Accepted: 07/24/2018] [Indexed: 12/22/2022]
Abstract
Exposure of white wine to oxygen can cause detrimental effects, such as loss of sensorial characteristics. New antecedents, to the oxidation of wine, establish the importance of the formation of metallic complexes with compounds with adjacent hydroxyls. These complexes could reduce iron, promoting the formation of radicals through the Fenton reaction. The formation of hydroxyl radical (OH) induced by air was found in all 18 white wines analysed by electronic paramagnetic resonance (EPR) spectroscopy. The variation in the OH production was related to the phenolic composition of the wines. The amount of these radicals was linearly related to 5 phenolic compounds (caffeic acid, protocatechuic acid, p-coumaric acid, gentisic acid and syringic acid). Therefore, in this study, the relationship between certain phenolic compounds and the induction and amplification of the OH production was established and was postulated to be a chemical oxidation pathway to the Fenton reaction.
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Lin KN, Grandhi TSP, Goklany S, Rege K. Chemotherapeutic Drug-Conjugated Microbeads Demonstrate Preferential Binding to Methylated Plasmid DNA. Biotechnol J 2018; 13:e1700701. [DOI: 10.1002/biot.201700701] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2017] [Revised: 03/25/2018] [Indexed: 11/08/2022]
Affiliation(s)
- Kevin N. Lin
- Chemical Engineering, School for Engineering of Matter, Transport, and Energy, Arizona State University; Tempe AZ 85287 USA
| | - Taraka Sai Pavan Grandhi
- Biomedical Engineering, School of Biological and Health Systems Engineering, Arizona State University; Tempe AZ 85287 USA
| | - Sheba Goklany
- Chemical Engineering, School for Engineering of Matter, Transport, and Energy, Arizona State University; Tempe AZ 85287 USA
| | - Kaushal Rege
- Chemical Engineering, School for Engineering of Matter, Transport, and Energy, Arizona State University; Tempe AZ 85287 USA
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Duan J, Zhan JC, Wang GZ, Zhao XC, Huang WD, Zhou GB. The red wine component ellagic acid induces autophagy and exhibits anti-lung cancer activity in vitro and in vivo. J Cell Mol Med 2018; 23:143-154. [PMID: 30353639 PMCID: PMC6307804 DOI: 10.1111/jcmm.13899] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Revised: 07/17/2018] [Accepted: 08/14/2018] [Indexed: 12/26/2022] Open
Abstract
Red wine consists of a large amount of compounds such as resveratrol, which exhibits chemopreventive and therapeutic effects against several types of cancers by targeting cancer driver molecules. In this study, we tested the anti‐lung cancer activity of 11 red wine components and reported that a natural polyphenol compound ellagic acid (EA) inhibited lung cancer cell proliferation at an efficacy approximately equal to that of resveratrol. EA markedly increased the expression of the autophagosomal marker LC3‐II as well as inactivation of the mechanistic target of rapamycin signalling pathway. EA elevated autophagy‐associated cell death by down‐regulating the expression of cancerous inhibitor of protein phosphatase 2A (CIP2A), and CIP2A overexpression attenuated EA‐induced autophagy of lung cancer cells. Treating tumour‐bearing mice with EA resulted in significant inhibition of tumour growth with suppression of CIP2A levels and increased autophagy. In addition, EA potentiated the inhibitory effects of the natural compound celastrol on lung cancer cells in vitro and in vivo by enhancing autophagy and down‐regulating CIP2A. These findings indicate that EA may be a promising chemotherapeutic agent for lung cancer, and that the combination of EA and celastrol may have applicability for the treatment of this disease.
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Affiliation(s)
- Jing Duan
- Beijing Advanced Innovation Center for Food Nutrition and Human Heath, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Ji-Cheng Zhan
- Beijing Advanced Innovation Center for Food Nutrition and Human Heath, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Gui-Zhen Wang
- State Key Laboratory of Membrane Biology, Institute of Zoology, Chinese Academy of Sciences, Beijing, China
| | - Xin-Chun Zhao
- State Key Laboratory of Membrane Biology, Institute of Zoology, Chinese Academy of Sciences, Beijing, China
| | - Wei-Dong Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Heath, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Guang-Biao Zhou
- State Key Laboratory of Membrane Biology, Institute of Zoology, Chinese Academy of Sciences, Beijing, China
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Stojiljković D, Tadić V, Stanković M, Roganović S, Arsić I. Standardized extract of wild apple fruit in alkyl-polyglucoside-based cosmetic cream - estimation of stability, safety, antioxidant activity and efficiency. Int J Cosmet Sci 2018; 40:285-294. [PMID: 29723433 DOI: 10.1111/ics.12462] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2017] [Accepted: 04/08/2018] [Indexed: 02/28/2024]
Abstract
OBJECTIVE The aim of this study was in vitro and in vivo characterization of cosmetic cream with 6% of wild apple fruit water extract, containing 3.5% of alpha-hydroxyacids-AHAs and polyphenolic compounds, stabilized by biodegradable alkyl-polyglucoside emulsifiers. METHODS In vitro characterization of cream included organoleptic and physico-chemical (pH values and electrical conductivity) analysis, antioxidant activity-AA estimation (using DPPH test) during 180 days of storage at 22±2°C and determination of cosmetic active substances content-AHAs (using HPLC analysis). In vivo estimation of skin irritation potential after creams application under occlusion during 24h was investigated employing the biophysical methods on 12 healthy volunteers; hydration efficiency, transepidermal water loss-TEWL, skin pH, erythema-EI and melanin index-MI on 10 healthy volunteers after 28 days of cream application and bleaching efficiency on 10 healthy volunteers after 7 days of cream application after artificially induced skin hyperpigmentation. RESULTS Investigated cosmetic cream was pale beige color, odorless, semi-solid consistency and homogeneous, with pH values of 6.53±0.14, electrical conductivity above 50 μS/cm and AA of 24.96%RSC after preparation and these characteristics were stable during investigated period. In vivo measurements revealed absence of skin irritation after cream application under occlusion, which was part of it's safety profile. Increase of skin hydration after 14 days of cream application was 17.28±12.23 and after 28 days 21.19±7.59. In addition, in performed experiment TEWL and skin pH values during cream application remained unchanged. Cream application after artificial hyperpigmentation induced decrease of MI (∆MI after 7 days was -45.30±18.55) CONCLUSION: Formulated cosmetic cream with 6% of standardized wild apple fruit water extract and stabilized by biodegradable alkyl-polyglucoside emulsifiers demonstrated good stability, acceptable level of in vitro antioxidant activity, absence of skin irritation after cream application under occlusion and positive effects of cream on human skin after application (hydrating and bleaching effects). All mentioned properties make the cream suitable for possible usage as cosmetic product for preventing the skin damages caused by oxidative stress, for moisturizing the dry skin and bleaching of skin hyperpigmentation. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Dragana Stojiljković
- Health Care Institution Pharmacy "Farmakop", 92 Nemanjić Blvd., 18000, Niš, Serbia
| | - Vanja Tadić
- Institute for Medicinal Plant Research "Dr Josif Pančić", Department for Pharmaceutical Research and Development 1 Tadeuša Košćuška St, 11000, Belgrade, Serbia
| | - Milica Stanković
- University of Niš, Faculty of Medicine, Department of Pharmacy 81 Dr Zoran Đinđić Blvd., 18000, Niš, Serbia
| | - Sonja Roganović
- University of Niš, Faculty of Medicine, Department of Pharmacy 81 Dr Zoran Đinđić Blvd., 18000, Niš, Serbia
| | - Ivana Arsić
- University of Niš, Faculty of Medicine, Department of Pharmacy 81 Dr Zoran Đinđić Blvd., 18000, Niš, Serbia
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Quantification of major phenolic and flavonoid markers in forage crop Lolium multiflorum using HPLC-DAD. REVISTA BRASILEIRA DE FARMACOGNOSIA-BRAZILIAN JOURNAL OF PHARMACOGNOSY 2018. [DOI: 10.1016/j.bjp.2018.03.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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31
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Avizcuri-Inac JM, González-Hernández M, Rosáenz-Oroz D, Martínez-Ruiz R, Vaquero-Fernández L. Chemical and sensory characterisation of sweet wines obtained by different techniques. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2018. [DOI: 10.1051/ctv/20183301015] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Little is known about the chemical and sensory characteristics of natural sweet wines obtained by different grape dehydration processes. The main aim of this work is to characterise several natural sweet wines, in order to understand the influence of grape dehydration on the chemical and sensory profile of those wines. First, conventional oenological parameters and low molecular weight phenolic compounds have been determined. Next, sensory descriptive analysis was performed on individual samples based on citation frequencies for aroma attributes and conventional intensity scores for taste and mouth-feel properties. Low molecular weight phenolic compounds and acidity were found in a lower concentration in most wines from off-vine dried grapes. Late harvest wine presented higher amounts of phenolics. White wines showed higher sensory and chemical acidity. Most wines obtained from off-vine and on-vine grape dehydration presented common notes of dry fruits and raisins as aroma properties. Chemical and sensory analyses performed in this study were able to define sweet wines. No significant differences have been found in chemical and sensory profiles of sweet wines according to dehydration processes of the grapes. Late harvest wine and white wines were differentiated from other wines through chemical and sensory analysis.
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32
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Advanced predictive methods for wine age prediction: Part II – A comparison study of multiblock regression approaches. Talanta 2017; 171:132-142. [DOI: 10.1016/j.talanta.2017.04.064] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2017] [Revised: 04/26/2017] [Accepted: 04/27/2017] [Indexed: 11/17/2022]
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33
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Advanced predictive methods for wine age prediction: Part I – A comparison study of single-block regression approaches based on variable selection, penalized regression, latent variables and tree-based ensemble methods. Talanta 2017; 171:341-350. [DOI: 10.1016/j.talanta.2016.10.062] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2016] [Revised: 10/10/2016] [Accepted: 10/15/2016] [Indexed: 10/20/2022]
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34
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Dispersive Liquid-Liquid Microextraction Method for HPLC Determination of Phenolic Compounds in Wine. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-016-0781-2] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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35
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da Silva LF, Guerra CC, Klein D, Bergold AM. Solid cation exchange phase to remove interfering anthocyanins in the analysis of other bioactive phenols in red wine. Food Chem 2017; 227:158-165. [PMID: 28274416 DOI: 10.1016/j.foodchem.2017.01.087] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2016] [Revised: 01/12/2017] [Accepted: 01/16/2017] [Indexed: 11/15/2022]
Abstract
Bioactive phenols (BPs) are often targets in red wine analysis. However, other compounds interfere in the liquid chromatography methods used for this analysis. Here, purification procedures were tested to eliminate anthocyanin interference during the determination of 19 red-wine BPs. Liquid chromatography, coupled to a diode array detector (HPLC-DAD) and a mass spectrometer (UPLC-MS), was used to compare the direct injection of the samples with solid-phase extractions: reversed-phase (C18) and strong cation-exchange (SCX). The HPLC-DAD method revealed that, out of 13BPs, only six are selectively analyzed with or without C18 treatment, whereas SCX enabled the detection of all BPs. The recovery with SCX was above 86.6% for eight BPs. Moreover, UPLC-MS demonstrated the potential of SCX sample preparation for the determination of 19BPs. The developed procedure may be extended to the analysis of other red wine molecules or to other analytical methods where anthocyanins may interfere.
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Affiliation(s)
- Letícia Flores da Silva
- LACEM - Laboratório de Cromatografia e Espectrometria de Massas, Embrapa Uva e Vinho, Rua Livramento, 515, CEP 95701-008 Bento Gonçalves, RS, Brazil; Faculdade de Farmácia, Universidade de Caxias do Sul, Rua Francisco Getúlio Vargas, 1130, CEP 95070-560, Caxias do Sul, RS, Brazil.
| | - Celito Crivellaro Guerra
- LACEM - Laboratório de Cromatografia e Espectrometria de Massas, Embrapa Uva e Vinho, Rua Livramento, 515, CEP 95701-008 Bento Gonçalves, RS, Brazil
| | - Diandra Klein
- LACEM - Laboratório de Cromatografia e Espectrometria de Massas, Embrapa Uva e Vinho, Rua Livramento, 515, CEP 95701-008 Bento Gonçalves, RS, Brazil; Faculdade de Farmácia, Universidade de Caxias do Sul, Rua Francisco Getúlio Vargas, 1130, CEP 95070-560, Caxias do Sul, RS, Brazil
| | - Ana Maria Bergold
- Laboratório de Química Farmacêutica, Faculdade de Farmácia, Universidade Federal do Rio Grande do Sul, Av. Ipiranga, 2752, CEP 90610-000, Porto Alegre, RS, Brazil
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36
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Geographical Origin Traceability of Red Wines Based on Chemometric Classification via Organic Acid Profiles. J FOOD QUALITY 2017. [DOI: 10.1155/2017/2038073] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
A preliminary study on the chemometric classification of red wines produced from different grape varieties and geographical origins was performed based on their chromatographic profiles of organic acids. Tartaric, malic, citric, lactic, acetic, and succinic acids in wines were detected via high performance liquid chromatography (HPLC). Employing multivariate statistical methods including principal component analysis (PCA) and linear discriminant analysis (LDA), pattern recognition models were built for the classification of the investigated wines regarding the grape varieties and geographical origins. The PCA clearly grouped the wines according to variety, and the LDA further offered 100% classification ability toward geographical identification of the wines and the leave-one-out cross-validated assignments were 100%, 86.7%, and 100% correct for Cabernet Sauvignon, Merlot, and Pinot Noir wines, respectively. The results reveal the potential of using chromatographic profiles of organic acid as the characteristic indices for chemometric classification of red wines.
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37
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Verification of the selectivity of a liquid chromatography method for determination of stilbenes and flavonols in red wines by mass spectrometry. CHEMICAL PAPERS 2016. [DOI: 10.1007/s11696-016-0066-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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38
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Abu-Bakar NB, Makahleh A, Saad B. Vortex- and CO2-gas-assisted liquid-liquid microextraction with salt addition for the high-performance liquid chromatographic determination of furanic compounds in concentrated juices and dried fruits. J Sep Sci 2016; 39:947-55. [DOI: 10.1002/jssc.201501109] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2015] [Revised: 12/16/2015] [Accepted: 12/17/2015] [Indexed: 01/20/2023]
Affiliation(s)
| | - Ahmad Makahleh
- Department of Chemistry, Faculty of Science; University of Jordan; Amman Jordan
| | - Bahruddin Saad
- School of Chemical Sciences; Universiti Sains Malaysia; Minden Penang Malaysia
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39
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Dye affinity cryogels for plasmid DNA purification. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2015; 56:318-24. [DOI: 10.1016/j.msec.2015.06.041] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2014] [Revised: 12/11/2014] [Accepted: 06/22/2015] [Indexed: 11/18/2022]
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40
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da Silva JL, Beluomini MA, Stradiotto NR. Determination of furanic aldehydes in sugarcane bagasse by high-performance liquid chromatography with pulsed amperometric detection using a modified electrode with nickel nanoparticles. J Sep Sci 2015; 38:3176-3182. [DOI: 10.1002/jssc.201500253] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2015] [Revised: 07/01/2015] [Accepted: 07/02/2015] [Indexed: 11/07/2022]
Affiliation(s)
- José Luiz da Silva
- Institute of Chemistry; São Paulo State University - UNESP; Campus Araraquara; Department of Analytical Chemistry; Jardim Quitandinha Araraquara SP Brazil
| | - Maísa Azevedo Beluomini
- Institute of Chemistry; São Paulo State University - UNESP; Campus Araraquara; Department of Analytical Chemistry; Jardim Quitandinha Araraquara SP Brazil
| | - Nelson Ramos Stradiotto
- Institute of Chemistry; São Paulo State University - UNESP; Campus Araraquara; Department of Analytical Chemistry; Jardim Quitandinha Araraquara SP Brazil
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41
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Vu AT, Wang X, Wickramasinghe SR, Yu B, Yuan H, Cong H, Luo Y, Tang J. Inverse colloidal crystal membranes for hydrophobic interaction membrane chromatography. J Sep Sci 2015; 38:2819-25. [DOI: 10.1002/jssc.201500295] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2015] [Revised: 05/17/2015] [Accepted: 05/22/2015] [Indexed: 11/09/2022]
Affiliation(s)
- Anh T. Vu
- Laboratory for New Fiber Materials and Modern Textile; Growing Base for State Key Laboratory, College of Chemical Engineering, Qingdao University; Qingdao China
- Ralph E Martin Department of Chemical Engineering; University of Arkansas; Fayetteville AR USA
| | - Xinying Wang
- Department of Chemical and Biological Engineering; Colorado State University; Fort Collins CO USA
| | - S. Ranil Wickramasinghe
- Laboratory for New Fiber Materials and Modern Textile; Growing Base for State Key Laboratory, College of Chemical Engineering, Qingdao University; Qingdao China
- Ralph E Martin Department of Chemical Engineering; University of Arkansas; Fayetteville AR USA
| | - Bing Yu
- Laboratory for New Fiber Materials and Modern Textile; Growing Base for State Key Laboratory, College of Chemical Engineering, Qingdao University; Qingdao China
| | - Hua Yuan
- Laboratory for New Fiber Materials and Modern Textile; Growing Base for State Key Laboratory, College of Chemical Engineering, Qingdao University; Qingdao China
| | - Hailin Cong
- Laboratory for New Fiber Materials and Modern Textile; Growing Base for State Key Laboratory, College of Chemical Engineering, Qingdao University; Qingdao China
| | - Yongli Luo
- Laboratory for New Fiber Materials and Modern Textile; Growing Base for State Key Laboratory, College of Chemical Engineering, Qingdao University; Qingdao China
| | - Jianguo Tang
- Laboratory for New Fiber Materials and Modern Textile; Growing Base for State Key Laboratory, College of Chemical Engineering, Qingdao University; Qingdao China
- Department of Chemical and Biological Engineering; Colorado State University; Fort Collins CO USA
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42
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Kemmei T, Kodama S, Yamamoto A, Inoue Y, Hayakawa K. Reversed phase liquid chromatographic determination of organic acids using on-line complexation with copper(II) ion. Anal Chim Acta 2015; 886:194-9. [DOI: 10.1016/j.aca.2015.07.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2015] [Revised: 06/26/2015] [Accepted: 07/05/2015] [Indexed: 10/23/2022]
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43
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Minocha R, Chamberlain B, Long S, Turlapati SA, Quigley G. Extraction and estimation of the quantity of calcium oxalate crystals in the foliage of conifer and hardwood trees. TREE PHYSIOLOGY 2015; 35:574-580. [PMID: 25934989 DOI: 10.1093/treephys/tpv031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2014] [Accepted: 03/11/2015] [Indexed: 06/04/2023]
Abstract
The main goal of this study was to develop a method for the extraction and indirect estimation of the quantity of calcium oxalate (CaOx) in the foliage of trees. Foliar tissue was collected from a single tree of each species (five conifers and five hardwoods) for comparison of extractions in different solvents using 10 replicates per species from the same pool of tissue. For each species, calcium (Ca) and oxalate were extracted sequentially in double deionized water and 2N acetic acid, and finally, five replicate samples were extracted in 5% (0.83N) perchloric acid (PCA) and the other five in 2N hydrochloric acid (HCl); three cycles of freezing and thawing were used for each solvent. Total ions were extracted by microwave digestion. Calcium was quantified with an inductively coupled plasma emission spectrophotometer method and oxalate was eluted and quantified using a high performance liquid chromatography method. This experiment was repeated again with two conifer and two hardwood species using four trees per species, and two analytical replicates for each tree. We report here that, regardless of age of individual trees within a species, time of collection or species type, the third extraction in PCA or HCl resulted in near equimolar quantities of Ca and oxalate (r(2) ≥ 0.99). This method provides an easy estimate of the quantity of CaOx crystals using a small sample of foliar tissue. An additional benefit of PCA is that it precipitates the nucleic acids and proteins, allowing the quantification of several free/soluble metabolites such as amino acids, polyamines, organic acids and inorganic elements all from a single sample extract.
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Affiliation(s)
- Rakesh Minocha
- USDA Forest Service, Northern Research Station, 271 Mast Road, Durham, NH 03824, USA
| | - Bradley Chamberlain
- USDA Forest Service, Northern Research Station, 271 Mast Road, Durham, NH 03824, USA
| | - Stephanie Long
- USDA Forest Service, Northern Research Station, 271 Mast Road, Durham, NH 03824, USA
| | - Swathi A Turlapati
- USDA Forest Service, Northern Research Station, 271 Mast Road, Durham, NH 03824, USA Department of Biological Sciences, University of New Hampshire, Durham, NH 03824, USA
| | - Gloria Quigley
- USDA Forest Service, Northern Research Station, 271 Mast Road, Durham, NH 03824, USA Department of Biological Sciences, University of New Hampshire, Durham, NH 03824, USA
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Navarro-Pascual-Ahuir M, Lerma-García MJ, Simó-Alfonso EF, Herrero-Martínez JM. Rapid differentiation of commercial juices and blends by using sugar profiles obtained by capillary zone electrophoresis with indirect UV detection. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:2639-2646. [PMID: 25719749 DOI: 10.1021/acs.jafc.5b00122] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
A method for the determination of sugars in several fruit juices and nectars by capillary zone electrophoresis with indirect UV-vis detection has been developed. Under optimal conditions, commercial fruit juices and nectars from several fruits were analyzed, and the sugar and cyclamate contents were quantified in less than 6 min. A study for the detection of blends of high-value juices (orange and pineapple) with cheaper alternatives was also developed. For this purpose, different chemometric techniques, based on sugar content ratios, were applied. Linear discriminant analysis showed that fruit juices can be distinguished according to the fruit type, juice blends also being differentiated. Multiple linear regression models were also constructed to predict the adulteration of orange and pineapple juices with grape juice. This simple and reliable methodology provides a rapid analysis of fruit juices of economic importance, which is relevant for quality control purposes in food industries and regulatory agencies.
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Affiliation(s)
- María Navarro-Pascual-Ahuir
- Department of Analytical Chemistry, University of Valencia, C/ Dr. Moliner Moliner 50, E-46100 Burjassot, Valencia, Spain
| | - María Jesús Lerma-García
- Department of Analytical Chemistry, University of Valencia, C/ Dr. Moliner Moliner 50, E-46100 Burjassot, Valencia, Spain
| | - Ernesto F Simó-Alfonso
- Department of Analytical Chemistry, University of Valencia, C/ Dr. Moliner Moliner 50, E-46100 Burjassot, Valencia, Spain
| | - José Manuel Herrero-Martínez
- Department of Analytical Chemistry, University of Valencia, C/ Dr. Moliner Moliner 50, E-46100 Burjassot, Valencia, Spain
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45
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Perestrelo R, Silva CL, Câmara JS. Quantification of furanic derivatives in fortified wines by a highly sensitive and ultrafast analytical strategy based on digitally controlled microextraction by packed sorbent combined with ultrahigh pressure liquid chromatography. J Chromatogr A 2015; 1381:54-63. [DOI: 10.1016/j.chroma.2015.01.020] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2014] [Revised: 01/06/2015] [Accepted: 01/08/2015] [Indexed: 10/24/2022]
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46
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Ma F, Li P, Zhang Q, Yu L, Zhang L. Rapid determination of trans-resveratrol in vegetable oils using magnetic hydrophilic multi-walled carbon nanotubes as adsorbents followed by liquid chromatography-tandem mass spectrometry. Food Chem 2015; 178:259-66. [PMID: 25704710 DOI: 10.1016/j.foodchem.2015.01.021] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2014] [Revised: 06/19/2014] [Accepted: 01/03/2015] [Indexed: 11/30/2022]
Abstract
In the present work, a rapid and simple procedure was developed and validated for the analysis of trans-resveratrol in vegetable oils based on magnetic hydrophilic multi-walled carbon nanotubes (h-MWCNT-MNPs) combined with liquid chromatography-tandem mass spectrometry (LC-MS/MS). h-MWCNT-MNPs were simply obtained by wrapping amine-functionalized Fe3O4 magnetic nanoparticles into previously oxidized hydrophilic multi-walled carbon nanotubes. The major parameters affecting extraction efficiency were investigated, including the type and volume of desorption solvents, extraction and desorption time, washing solution, and sorbent amount. The limit of detection (LOD) and the limit of quantification (LOQ) were calculated as 0.6 and 2.0 μg/kg, respectively. The recoveries of trans-resveratrol in oil samples were in the range of 90.0-110.0% with RSDs of less than 17.5%. The results showed that only peanut oil contained trans-resveratrol, ranging from 8 ± 1 to 103 ± 12 μg/kg. The proposed method is reliable and robust, having an excellent potential for the analysis of trans-resveratrol in edible oils.
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Affiliation(s)
- Fei Ma
- Oil Crops Research Institute, Chinese Academy of Agricultural, Wuhan 430062, PR China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan 430062, PR China; Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture, Wuhan 430062, PR China; Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture, 430062, PR China
| | - Peiwu Li
- Oil Crops Research Institute, Chinese Academy of Agricultural, Wuhan 430062, PR China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan 430062, PR China; Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture, Wuhan 430062, PR China; Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture, 430062, PR China; Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture, Wuhan 430062, PR China.
| | - Qi Zhang
- Oil Crops Research Institute, Chinese Academy of Agricultural, Wuhan 430062, PR China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan 430062, PR China; Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture, Wuhan 430062, PR China; Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture, Wuhan 430062, PR China
| | - Li Yu
- Oil Crops Research Institute, Chinese Academy of Agricultural, Wuhan 430062, PR China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan 430062, PR China; Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture, Wuhan 430062, PR China; Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture, 430062, PR China
| | - Liangxiao Zhang
- Oil Crops Research Institute, Chinese Academy of Agricultural, Wuhan 430062, PR China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan 430062, PR China; Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture, Wuhan 430062, PR China; Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture, 430062, PR China
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Tang K, Ma L, Han YH, Nie Y, Li JM, Xu Y. Comparison and chemometric analysis of the phenolic compounds and organic acids composition of chinese wines. J Food Sci 2014; 80:C20-8. [PMID: 25427857 DOI: 10.1111/1750-3841.12691] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2014] [Accepted: 07/31/2014] [Indexed: 11/29/2022]
Abstract
Characteristics of 106 wines from 5 major grape varieties and 3 typical geographic regions in China were investigated by means of profiling of organic acids and phenolic compounds analysis. An ultra-performance liquid chromatography method was developed and thus, large number of samples could be determined in a quick and reliable way. The results showed that different origins and varieties were characteristic of various profiles of organic acid and phenolic compounds. In order to investigate possible correlation between organic acids and phenolic compounds content and grape variety and/or geographical origin, analysis of variance and linear discriminant analysis (LDA) were conducted. A satisfactory LDA result for red wines according to geographic origin was obtained, in which the correct classification was 100% and the leave-one-out validation accuracy was 90%. The corresponding results of white wines were 91% and 86%, respectively. When LDA was processed, according to grape varieties, the proportionality of successfully classified wines was 96%, while the leave-one-out validation accuracy was 94%. The organic acids and phenolic compounds profiles were useful in the classification of Chinese wines according to grape variety and geographic origin.
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Affiliation(s)
- Ke Tang
- State Key Laboratory of Food Science and Technology, Jiangnan Univ, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China; Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan Univ, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China
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Xenopoulos A, Pattnaik P. Production and purification of plasmid DNA vaccines: is there scope for further innovation? Expert Rev Vaccines 2014; 13:1537-51. [DOI: 10.1586/14760584.2014.968556] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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49
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Ibáñez AB, Bauer S. Analytical method for the determination of organic acids in dilute acid pretreated biomass hydrolysate by liquid chromatography-time-of-flight mass spectrometry. BIOTECHNOLOGY FOR BIOFUELS 2014; 7:145. [PMID: 25320638 PMCID: PMC4197226 DOI: 10.1186/s13068-014-0145-3] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/18/2014] [Accepted: 09/22/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND For the development of lignocellulosic biofuels a common strategy to release hemicellulosic sugars and enhance the enzymatic digestibility of cellulose is the heat pretreatment of biomass with dilute acid. During this process, fermentation inhibitors such as 5-hydroxymethylfurfural, furfural, phenolics, and organic acids are formed and released into the so-called hydrolysate. The phenolic inhibitors have been studied fairly extensively, but fewer studies have focused on the analysis of the organic acids profile. For this purpose, a simple and fast liquid chromatography/mass spectrometry (LC/MS) method for the analysis of organic acids in the hydrolysate has been developed using an ion exchange column based on a polystyrene-divinylbenzene polymer frequently used in biofuel research. The application of the LC/MS method to a hydrolysate from Miscanthus has been evaluated. RESULTS The presented LC/MS method involving only simple sample preparation (filtration and dilution) and external calibration for the analysis of 24 organic acids present in dilute acid pretreated biomass hydrolysate is fast (12 min) and reasonably sensitive despite the small injection volume of 2 μL used. The lower limit of quantification ranged from 0.2 μg/mL to 2.9 μg/mL and the limit of detection from 0.03 μg/mL to 0.7 μg/mL. Analyte recoveries obtained from a spiked hydrolysate were in the range of 70 to 130% of the theoretical yield, except for glyoxylic acid, malic acid, and malonic acid, which showed a higher response due to signal enhancement. Relative standard deviations for the organic acids ranged from 0.4 to 9.2% (average 3.6%) for the intra-day experiment and from 2.1 to 22.8% (average 8.9%) for the inter-day (three-day) experiment. CONCLUSION We have shown that the analysis of the profile of 24 organic acids present in biomass hydrolysate can be achieved by a simple LC/MS method applying external calibration and minimal sample preparation. The organic acids eluted within only 12 min by isocratic elution, enabling high sample throughput. Repeatability (precision and accuracy) and recovery were sufficiently accurate for most of the organic acids tested, making the method suitable for their fast determination in hydrolysate. We envision that this method can be further expanded to a larger number of organic acids, including phenolic acids such as p-coumaric acid and ferulic acid and other molecules depending on the researchers' needs.
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Affiliation(s)
- Ana B Ibáñez
- Energy Biosciences Institute, University of California, Berkeley, CA 94720 USA
| | - Stefan Bauer
- Energy Biosciences Institute, University of California, Berkeley, CA 94720 USA
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Üzek R, Özkara S, Güngüneş H, Uzun L, Şenel S. Magnetic Nanoparticles for Plasmid DNA Purification through Hydrophobic Interaction Chromatography. SEP SCI TECHNOL 2014. [DOI: 10.1080/01496395.2014.905958] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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