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Shang Y, Meng X, Liu J, Song N, Zheng H, Han C, Ma Q. Applications of mass spectrometry in cosmetic analysis: An overview. J Chromatogr A 2023; 1705:464175. [PMID: 37406420 DOI: 10.1016/j.chroma.2023.464175] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 06/19/2023] [Accepted: 06/19/2023] [Indexed: 07/07/2023]
Abstract
Mass spectrometry (MS) is a crucial tool in cosmetic analysis. It is widely used for ingredient screening, quality control, risk monitoring, authenticity verification, and efficacy evaluation. However, due to the diversity of cosmetic products and the rapid development of MS-based analytical methods, the relevant literature needs a more systematic collation of information on this subject to unravel the true potential of MS in cosmetic analysis. Herein, an overview of the role of MS in cosmetic analysis over the past two decades is presented. The currently used sample preparation methods, ionization techniques, and types of mass analyzers are demonstrated in detail. In addition, a brief perspective on the future development of MS for cosmetic analysis is provided.
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Affiliation(s)
- Yuhan Shang
- Chinese Academy of Inspection and Quarantine, Beijing 100176, China
| | - Xianshuang Meng
- Chinese Academy of Inspection and Quarantine, Beijing 100176, China
| | - Juan Liu
- Chinese Academy of Inspection and Quarantine, Beijing 100176, China
| | - Naining Song
- Chinese Academy of Inspection and Quarantine, Beijing 100176, China
| | - Hongyan Zheng
- Chinese Academy of Inspection and Quarantine, Beijing 100176, China
| | - Chao Han
- College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, China
| | - Qiang Ma
- Chinese Academy of Inspection and Quarantine, Beijing 100176, China.
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2
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Oxidative stability of cod liver oil in the presence of herring roe phospholipids. Food Chem 2020; 310:125868. [PMID: 31767484 DOI: 10.1016/j.foodchem.2019.125868] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 10/13/2019] [Accepted: 11/05/2019] [Indexed: 11/22/2022]
Abstract
The aim of this research was to investigate the effect of herring roe phospholipids (PLs) on the oxidative stability of cod liver oil during storage. The effect of PLs on the oxidative stability of cod liver oil was assessed in terms of peroxide value, free fatty acids, secondary oxidation products and pyrrolisation. The results show that the PV was lower in cod liver oil containing PLs (P < 0.05) than in the control without PLs. Benzaldehyde, 2,5-dimethylpyrazine, 2-methyl-2-pentenal, 1-penten-3-ol and 3-methylbutanal were the main volatiles. In addition, significant pyrrolisation was observed after 28 days when PLs were added to cod liver oil. The results suggested that cod liver oil with dispersed PLs was oxidized during storage followed by non-enzymatic browning reactions. The findings indicated that the ratio between pyrroles formed and α-tocopherol may influence the formation of new peroxides and secondary oxidation products.
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Ito J, Komuro M, Parida IS, Shimizu N, Kato S, Meguro Y, Ogura Y, Kuwahara S, Miyazawa T, Nakagawa K. Evaluation of lipid oxidation mechanisms in beverages and cosmetics via analysis of lipid hydroperoxide isomers. Sci Rep 2019; 9:7387. [PMID: 31089240 PMCID: PMC6517444 DOI: 10.1038/s41598-019-43645-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Accepted: 04/26/2019] [Indexed: 02/07/2023] Open
Abstract
Understanding of lipid oxidation mechanisms (e.g., auto-oxidation and photo-oxidation) in foods and cosmetics is deemed essential to maintain the quality of such products. In this study, the oxidation mechanisms in foods and cosmetics were evaluated through analysis of linoleic acid hydroperoxide (LAOOH) and linoleic acid ethyl ester hydroperoxide (ELAOOH) isomers. Based on our previous method for analysis of LAOOH isomers, in this study, we developed a new HPLC-MS/MS method that enables analysis of ELAOOH isomers. The HPLC-MS/MS methods to analyze LAOOH and ELOOH isomers were applied to food (liquor) and cosmetic (skin cream) samples. As a result, LAOOH and ELAOOH isomers specific to photo-oxidation, and ELAOOH isomers characteristic to auto-oxidation were detected in some marketed liquor samples, suggesting that lipid oxidation of marketed liquor proceeds by both photo- and auto-oxidation during the manufacturing process and/or sales. In contrast, because only LAOOH and ELAOOH isomers specific to auto-oxidation were detected in skin cream stored under dark at different temperatures (-5 °C-40 °C) for different periods (2-15 months), auto-oxidation was considered to be the major oxidation mechanism in such samples. Therefore, our HPLC-MS/MS methods appear to be powerful tools to elucidate lipid oxidation mechanisms in food and cosmetic products.
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Affiliation(s)
- Junya Ito
- Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, 980-8572, Japan
| | - Marina Komuro
- Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, 980-8572, Japan
| | - Isabella Supardi Parida
- Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, 980-8572, Japan
| | - Naoki Shimizu
- Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, 980-8572, Japan
| | - Shunji Kato
- Department of Cell Biology, Division of Host Defense Mechanism, Tokai University School of Medicine, Isehara, Kanagawa, 259-1193, Japan
| | - Yasuhiro Meguro
- Laboratory of Applied Bioorganic Chemistry, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, 980-8572, Japan
| | - Yusuke Ogura
- Laboratory of Applied Bioorganic Chemistry, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, 980-8572, Japan
| | - Shigefumi Kuwahara
- Laboratory of Applied Bioorganic Chemistry, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, 980-8572, Japan
| | - Teruo Miyazawa
- Food and Health Science Research Unit, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, 980-8572, Japan
- Food and Biotechnology Innovation Project, New Industry Creation Hatchery Center (NICHe), Tohoku University, Sendai, Miyagi, 980-8579, Japan
| | - Kiyotaka Nakagawa
- Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, 980-8572, Japan.
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Thomsen BR, Taylor R, Hermund DB, Soerensen ADM, Heung SY, Hyldig G, Blenkiron P, Jacobsen C. Exploring the possibility of predicting long-term oxidative stability in prototype skincare formulations using various lipid oxidation initiators. Int J Cosmet Sci 2019; 41:89-98. [PMID: 30664237 DOI: 10.1111/ics.12515] [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: 05/25/2018] [Accepted: 01/15/2019] [Indexed: 11/28/2022]
Abstract
OBJECTIVE The purpose of this study was to identify an effective lipid oxidation initiator which could predict, within 1 month, the long-term oxidative stability of a prototype skincare formulation. The main purpose was to find a potential initiator not to assess oxidation stability of the formulations. METHODS Four initiators (below) were examined in three steps: Reaction kinetics using a Clark electrode (Oxygraph); Effect of adding an initiator on the product's physical and oxidative stability in prototype skincare formulations by visual observation, peroxide value and headspace GC-MS determination of volatile oxidation products; and Ability to differentiate unstable vs. stable prototype creams by initiator addition. The four initiators explored were: FeCl2 /H2 O2 , FeCl3 /ascorbic acid, 2,2'-Azobis(2,4-dimethylvaleronitrile) (AMVN) and 2,2'-Azobis(2-methylpropionamidine) dihydrochloride (AAPH) RESULTS: In Oxygraph, the initiator systems FeCl2 /H2 O2 and FeCl3 /ascorbic acid were good accelerators of oxygen consumption. The addition of FeCl2 /H2 O2 to prototype formulations did not affect the physical stability. However, the addition of FeCl3 /ascorbic acid to prototype formulations resulted in phase separation and FeCl3 /ascorbic acid was therefore deemed unusable. Moreover, the addition of AAPH or AMVN resulted in an increased and decreased viscosity respectively. In the oxidation stability study, peroxide value increased significantly when AMVN was added. However, the peroxide value remained low for the other initiators and the control (no initiator). The secondary volatile oxidation product, butanal, increased most with the FeCl2 /H2 O2 addition. Three out of the four initiators did not have the ability to rank the stable and unstable formulations in accordance with the result obtained for volatile oxidation products after 42 days of storage at 20°C of formulations without initiator. Only, FeCl2 /H2 O2 was able to rank the formulations in accordance with the oxidative stability observed for volatile oxidation products after 42 days of storage. CONCLUSION FeCl2 /H2 O2 showed potential as an initiator to predict the oxidative stability of skincare formulations, but more studies are needed to confirm the result in a broader range of products over a longer time.
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Affiliation(s)
| | | | | | | | - Shuk Yee Heung
- National FOOD Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Grethe Hyldig
- Technical University of Denmark, Kgs. Lyngby, Denmark
| | | | - Charlotte Jacobsen
- National FOOD Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
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Thomsen BR, Taylor R, Hyldig G, Blenkiron P, Jacobsen C. Lipid Oxidation and Degradation Products in Raw Materials: Low-Fat Topical Skin-Care Formulations. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12087] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Birgitte R. Thomsen
- Division of Food Technology, National Food Institute; Technical University of Denmark, Kemitorvet Building 202, 2800 Kgs; Lyngby Denmark
| | - Richard Taylor
- GlaxoSmithKline, Skin Health R&D, St. George's Avenue, Weybridge, KT13 0DE; United Kingdom
| | - Grethe Hyldig
- Division of Food Technology, National Food Institute; Technical University of Denmark, Kemitorvet Building 202, 2800 Kgs; Lyngby Denmark
| | - Peter Blenkiron
- GlaxoSmithKline, Skin Health R&D, St. George's Avenue, Weybridge, KT13 0DE; United Kingdom
| | - Charlotte Jacobsen
- Division of Food Technology, National Food Institute; Technical University of Denmark, Kemitorvet Building 202, 2800 Kgs; Lyngby Denmark
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Thomsen BR, Taylor R, Madsen R, Hyldig G, Blenkiron P, Jacobsen C. Investigation of Lipid Oxidation in the Raw Materials of a Topical Skin Formulation: A Topical Skin Formulation Containing a High Lipid Content. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12015] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Birgitte R. Thomsen
- Bioactive Group, Division of Food Technology; National Food Institute, Technical University of Denmark, Kemitorvet building 202; 2800 Kgs Lyngby Denmark
| | - Richard Taylor
- Skin health R&D; Glaxo Smith Kline, Brentford, 980 Great West Rd; London TW8 9GS UK
| | - Robert Madsen
- Department of Chemistry; Technical University of Denmark, Kemitorvet Building 206; 2800 Kgs Lyngby Denmark
| | - Grethe Hyldig
- Bioactive Group, Division of Food Technology; National Food Institute, Technical University of Denmark, Kemitorvet building 202; 2800 Kgs Lyngby Denmark
| | - Peter Blenkiron
- Skin health R&D; Glaxo Smith Kline, Brentford, 980 Great West Rd; London TW8 9GS UK
| | - Charlotte Jacobsen
- Bioactive Group, Division of Food Technology; National Food Institute, Technical University of Denmark, Kemitorvet building 202; 2800 Kgs Lyngby Denmark
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