Gas chromatography–mass spectrometry of sapucainha oil (Carpotroche brasiliensis) triacylglycerols comprising straight chain and cyclic fatty acids

Gum arabic/guar gum stabilized Hydnocarpus wightiana oil nanohydrogel: Characterization, antimicrobial, anti-inflammatory, and anti-biofilm activities

Hydnocarpus wightiana oil has proven to inhibit the growth of pathogenic microorganisms; however, the raw form is highly susceptible to oxidation, and thus it becomes toxic when uptake is in high amounts. Therefore, to minimize the deterioration, we formulated Hydnocarpus wightiana oil-based nanohydrogel and studied its characteristics as well biological activity. The low energy-assisted hydrogel was formulated by including gelling agent, connective linker, and cross-linker and it resulted in internal micellar polymerization of the milky white emulsion. The oil showed the presence of octanoic acid, n-tetradecane, methyl 11-(2-cyclopenten-1-yl) undecanoate (methyl hydnocarpate), 13-(2-cyclopenten-1-yl) tridecanoic acid (methyl chaulmoograte), and 10,13-eicosadienoic acid. The amount of caffeic acid was 0.0636 mg/g, which was higher than the amount of gallic acid (0.0076 mg/g) in the samples. The formulated nanohydrogel showed an average droplet size of 103.6 nm with a surface charge of -17.6 mV. The minimal inhibitory bactericidal, and fungicidal concentrations of nanohydrogel against pathogenic bacteria and fungi were ranging from 0.78 to 1.56 μl/mL with 70.29-83.62 % antibiofilm activity. Also, nanohydrogel showed a significantly (p < 0.05) higher killing rate for Escherichia coli (7.89 log CFU/mL) than Staphylococcus aureus (7.81 log CFU/mL) with comparable anti-inflammatory activity than commercial standard (49.28-84.56 %). Therefore, it can be concluded that being hydrophobic, and having the capability of target-specific drug absorption as well as biocompatibility nanohydrogels can be utilized to cure various pathogenic microbial infections.

Multidimensional gas chromatographic‒Mass spectrometric method for separation and identification of triacylglycerols in olive oil

A 'heart-cut' multidimensional gas chromatography‒mass spectrometry (H/C MDGC‒MS) method for separation and identification of triacylglycerols (TAGs) in extra virgin olive oil was developed. A GC configuration, comprising a non-polar first dimension (¹D) column (15 m length) and a mid-polarity second dimension (²D) column (9 m length), was employed. Standard TAGs were used to test and demonstrate the H/C MDGC method, for identification of TAG components and to validate the method. Various chromatographic conditions such as column flow and temperature program were evaluated. The ¹D separation resulted in overlap of some standard TAG peaks. These overlapped ¹D regions of the standard TAGs were H/C to ²D for further separation and resulted in clearly distinguished individual TAG component peaks. The ¹D separation of olive oil TAGs displayed three major peaks and four minor peaks. The application of the H/C MDGC method to olive oil TAGs resulted in the separation of each sampled ¹D region into two or more TAG peaks. TAG components in olive oil resolved on the ²D column were identified based on characteristic mass fragment ions such as [M-RCO₂]⁺, [RCO+128]⁺, [RCO+74]⁺ and RCO⁺ and comparison of their mass spectra with that of the standard TAGs. Sixteen olive oil TAGs were identified by MS after ²D separation. The repeatability of the H/C method was evaluated in terms of retention time shift and area response in the ²D and found to be <0.02% and <8% RSD respectively.