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Theocharidou A, Lousinian S, Tsagkaris A, Mourtzinos I, Ritzoulis C. Interactions between xanthan gum and phenolic acids. Int J Biol Macromol 2024; 273:133175. [PMID: 38889835 DOI: 10.1016/j.ijbiomac.2024.133175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2024] [Revised: 06/07/2024] [Accepted: 06/13/2024] [Indexed: 06/20/2024]
Abstract
The molecular and colloidal-level interactions between two major phenolic acids, gallic and caffeic acid, with a major food polysaccharide, xanthan gum, were studied in binary systems aiming to correlate the stability of the binary systems as a function of pH and xanthan-polyphenol concentrations. Global stability diagrams were built, acting as roadmaps for examining the phase separation regimes followed by the fluorimetry-based thermodynamics of the interactions. The effects of noncovalent interactions on the macroscopic behavior of the binary systems were studied, using shear and extensional rheometry. The collected data for caffeic acid - xanthan gum mixtures showed that the main interactions were pH-independent volume exclusions, while gallic acid interacts with xanthan gum, especially at pH 7 with other mechanisms as well, improving the colloidal dispersion stability. A combination of fluorimetry, extensional rheology and stability measurements highlight the effect of gallic acid-induced aggregation of xanthan gum, both in structuring and de-structuring the binary systems. The above provide a coherent framework of the physicochemical aspect of binary systems, shedding light on the role of xanthan gum in its oral functions, such as in inducing texture, in model complex systems containing phenolic acids.
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Affiliation(s)
- Athina Theocharidou
- Department of Food Science and Technology, International Hellenic University, Alexander Campus, 57400 Thessaloniki, Greece
| | - Sylvie Lousinian
- Department of Food Science and Technology, International Hellenic University, Alexander Campus, 57400 Thessaloniki, Greece
| | - Apostolos Tsagkaris
- Department of Industrial Engineering & Management, International Hellenic University, Alexander Campus, 57400 Thessaloniki, Greece
| | - Ioannis Mourtzinos
- Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Christos Ritzoulis
- Department of Food Science and Technology, International Hellenic University, Alexander Campus, 57400 Thessaloniki, Greece.
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Shibata Y, Matsumoto K, Hasegawa T, Ohara K, Akimoto M. Weak Inhibitory Effects of Anthocyanins on Human Aldehyde Oxidase Activity: An In Vitro Study. J Nutr Sci Vitaminol (Tokyo) 2023; 69:71-75. [PMID: 36858544 DOI: 10.3177/jnsv.69.71] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
Abstract
Aldehyde oxidase (AO) plays an important role in the metabolism of antitumor and antiviral drugs, including methotrexate, favipiravir, and acyclovir. The consumption of blueberry fruits or their extracts, which contain large amounts of anthocyanins, has recently increased. The intake of large amounts of anthocyanins occurs through the frequent consumption of blueberries or their functional foods, which may result in unwanted interactions between anthocyanins and medicinal drugs. Therefore, the present study examined the inhibition of AO by anthocyanins, anthocyanidins, and blueberry extracts in human liver cytosol using a HPLC assay. A comparison of the 50% inhibitory concentration (IC50) values of the test compounds showed that anthocyanidins slightly suppressed AO activity, whereas the inhibitory effects of anthocyanins and blueberry extracts were negligible. The inhibitory activities of the anthocyanins tested were approximately 60- to 130-fold weaker than that of the positive control menadione and were almost negligible. Furthermore, they were approximately 2,000-fold less potent than that of raloxifene, a typical AO inhibitor, and, thus, unlikely to interfere with drug metabolism by AO. In addition, since the plasma concentrations of anthocyanins after their administration were generally lower than the IC50 level, the inhibition of AO substrate metabolism by anthocyanins does not appear to be severe.
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Affiliation(s)
- Yuma Shibata
- Graduate School of Pharmaceutical Sciences, Josai International University
| | - Kaori Matsumoto
- Faculty of Pharmaceutical Sciences, Josai International University
| | - Tetsuya Hasegawa
- Faculty of Pharmaceutical Sciences, Josai International University
| | - Kosuke Ohara
- Faculty of Pharmaceutical Sciences, Josai International University
| | - Masayuki Akimoto
- Graduate School of Pharmaceutical Sciences, Josai International University.,Faculty of Pharmaceutical Sciences, Josai International University
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3
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Buffon E, Stradiotto NR. Using a disposable platform based on reduced graphene oxide, iron nanoparticles and molecularly imprinted polymer for voltammetric determination of vanillic acid in fruit peels. Food Chem 2022; 397:133786. [PMID: 35908470 DOI: 10.1016/j.foodchem.2022.133786] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 06/21/2022] [Accepted: 07/23/2022] [Indexed: 11/24/2022]
Abstract
This work reports the development and application of a disposable electrochemical platform for vanillic acid (VA) detection using screen-printed electrode modified with reduced graphene oxide, iron nanoparticles and molecularly imprinted poly(pyrrole) film. The electrochemical platform was characterized by cyclic voltammetry, electrochemical impedance spectroscopy, scanning electron microscopy, energy dispersive X-ray spectroscopy and X-ray photoelectron spectroscopy. Using optimized conditions, the proposed disposable platform presented linear concentration ranges of 1.0 × 10-9 to 1.5 × 10-7 mol/L. The limits of detection and quantification obtained for the device were 3.1 × 10-10 and 1.0 × 10-9 mol/L, respectively. The electrochemical platform was found to be selective for VA recognition and presented voltammetric responses with good repeatability and stability. The analytical methodology developed was applied for VA determination in banana and orange peels. The results obtained showed that the proposed electrochemical platform has a good accuracy when applied for the determination of VA.
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Affiliation(s)
- Edervaldo Buffon
- Institute of Chemistry, São Paulo State University (UNESP), 14800-060 Araraquara, São Paulo, Brazil; Bioenergy Research Institute, São Paulo State University (UNESP), 14800-060 Araraquara, São Paulo, Brazil.
| | - Nelson Ramos Stradiotto
- Institute of Chemistry, São Paulo State University (UNESP), 14800-060 Araraquara, São Paulo, Brazil; Bioenergy Research Institute, São Paulo State University (UNESP), 14800-060 Araraquara, São Paulo, Brazil
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Silveira AL, Barbeira PJS. Synchronous fluorescence spectroscopy and multivariate classification for the discrimination of cachaças and rums. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2022; 270:120821. [PMID: 35007903 DOI: 10.1016/j.saa.2021.120821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 12/21/2021] [Accepted: 12/25/2021] [Indexed: 06/14/2023]
Abstract
Although cachaça and rum are distilled beverages obtained from the same raw material, they present differences in their chemical compositions. In this study, synchronous fluorescence spectroscopy was used combined with supervised classification models based on the partial least squares discriminant analysis to develop a rapid and low-cost model for discriminating between 50 cachaça and 40 rum samples. Partial least squares discriminant analysis models were constructed using synchronous fluorescence spectra recorded at wavelength differences of 10-100 nm. Initially, spectra were preprocessed by the first derivative with the Savitzky-Golay smoothing, and filter width and polynomial order were selected through face-centered central composite designs. For the construction and validation models, the spectra data were split into two datasets: the training and the test sets containing 60 (C, n = 33; R, n = 27) and 30 (C, n = 17; R, n = 13) samples, respectively. The best discrimination was achieved using fluorescence spectra recorded at wavelength difference 10 nm, allowing the discrimination of cachaça and rum with a classification efficiency of 98%. These results indicate that synchronous fluorescence spectroscopy offers a promising approach for the authentication of cachaças and rums.
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Affiliation(s)
- Amanda Lemes Silveira
- ICEx, Departamento de Química - Universidade Federal de Minas Gerais (UFMG), Av. Antônio Carlos, 6627, Pampulha, Belo Horizonte - MG CEP 31270-901, Brazil
| | - Paulo Jorge Sanches Barbeira
- ICEx, Departamento de Química - Universidade Federal de Minas Gerais (UFMG), Av. Antônio Carlos, 6627, Pampulha, Belo Horizonte - MG CEP 31270-901, Brazil.
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5
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Recent trends in quality control, discrimination and authentication of alcoholic beverages using nondestructive instrumental techniques. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.021] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Carvalho DG, Ranzan L, Trierweiler LF, Trierweiler JO. Determination of the concentration of total phenolic compounds in aged cachaça using two-dimensional fluorescence and mid-infrared spectroscopy. Food Chem 2020; 329:127142. [PMID: 32521426 DOI: 10.1016/j.foodchem.2020.127142] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Revised: 05/20/2020] [Accepted: 05/22/2020] [Indexed: 11/29/2022]
Abstract
In this work, we investigate alternative quantification methods based on optical spectroscopy and variable selection approach, using as a case study the aging process of cachaça. The cachaça was aged in an Amburana barrel and the samples were analyzed with a traditional analytical method for total phenolic quantification (Folin-Ciocalteu), with 2-D fluorescence and infrared spectroscopy. We applied a methodology based on Ant Colony Optimization to optimize variable selection and model fitting to predict total phenolic content. Our results demonstrated that fluorescence spectroscopy was more sensitive than IR in the quantification of total phenolic compounds for both global and local models, presenting good results (R2 superior to 0.979), significantly reducing the number of original variable (1995) for only 4 pairs of Ex/Em. Variable selection combined with spectroscopy reveals potential because this technique eliminates the need for sample preparation and allows the construction of customized sensors for application in the food industry.
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Affiliation(s)
- Débora Gonçalves Carvalho
- Group of Intensification, Modeling, Simulation, Control, and Optimization of Processes (GIMSCOP), Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Rua Engenheiro Luiz Englert s/n, Prédio 12204, Porto Alegre, Rio Grande do Sul 90040-040, Brazil.
| | - Lucas Ranzan
- Group of Intensification, Modeling, Simulation, Control, and Optimization of Processes (GIMSCOP), Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Rua Engenheiro Luiz Englert s/n, Prédio 12204, Porto Alegre, Rio Grande do Sul 90040-040, Brazil.
| | - Luciane Ferreira Trierweiler
- Group of Intensification, Modeling, Simulation, Control, and Optimization of Processes (GIMSCOP), Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Rua Engenheiro Luiz Englert s/n, Prédio 12204, Porto Alegre, Rio Grande do Sul 90040-040, Brazil.
| | - Jorge Otávio Trierweiler
- Group of Intensification, Modeling, Simulation, Control, and Optimization of Processes (GIMSCOP), Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Rua Engenheiro Luiz Englert s/n, Prédio 12204, Porto Alegre, Rio Grande do Sul 90040-040, Brazil.
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Sádecká J, Jakubíková M. Varietal classification of white wines by fluorescence spectroscopy. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2545-2553. [PMID: 32549605 PMCID: PMC7271340 DOI: 10.1007/s13197-020-04291-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/30/2019] [Accepted: 02/03/2020] [Indexed: 10/25/2022]
Abstract
The Slovak Tokaj region is one of the producers of high-quality white wine having protected designations of origin. The main grape varieties of this region are Furmint, Lipovina and Muscat blanc, which have specific sensory characteristics. This research work presents a strategy for the classification of three mentioned varieties of white wines using fluorescence spectroscopy with chemometrics. Emission and synchronous fluorescence spectra were obtained for bulk as well as diluted samples, principal component analysis (PCA) was applied for exploratory analysis and the scores of the selected PCs were used in linear discriminant analysis (LDA). For undiluted samples, the best PCA-LDA models based on either emission spectra excited at 370 nm or synchronous fluorescence spectra obtained at wavelength difference of 40 and 100 nm provided total correct classifications of 100, 100 and 93% for the calibration, validation and prediction steps, respectively. For diluted samples, the best PCA-LDA models (excitation at 280 nm; wavelength difference of 40 nm) again provided total correct classifications as mentioned above.
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Affiliation(s)
- Jana Sádecká
- Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic
| | - Michaela Jakubíková
- Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic
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Bilge G, Özdemir KS. Synchronous fluorescence spectroscopy combined with chemometrics for determination of total phenolic content and antioxidant activity in different tea types. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3741-3747. [PMID: 32270493 DOI: 10.1002/jsfa.10413] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 02/27/2020] [Accepted: 04/08/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The aim of this study is to monitor the antioxidant activity (AA) and total phenolic content (TPC) variations of different kinds of teas depending on the infusion temperature and time by using synchronous fluorescence spectroscopy (SFS) combined chemometrics as a rapid method. In this study, black tea, oolong tea, green tea, and green tea powder (matcha) samples were brewed at 80 °C and 96 °C for 2.5 to 30 min. Synchronous fluorescence spectra were recorded at different wavelength interval (Δλ) values for optimal models. AA and TPC of tea samples were determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and Folin-Ciocalteu methods as reference methods, respectively. Partial least square (PLS) method was used for correlation between reference methods and SFS method. RESULTS Results showed that SFS combined with chemometrics could be an alternative rapid way to monitor TPC and AA of teas with 0.932 and 0.918 of validation R2 values in fermented teas (black tea-oolong) while with 0.961 and 0.860 of validation R2 values in non-fermented teas (green tea and green tea powder), respectively. Limit of detection (LOD) and root mean square error of prediction (RMSEP) values were ≤ 6.61 μg mL-1 and ≤ 17.42, respectively. CONCLUSION Based on the lowest R2 value (0.860) on TPC analysis, the proposed method is more appropriate for AA analysis of green tea and green tea powder. Furthermore, infusion time was more effective for obtaining different amounts of TPC and AA in fermented tea types while only infusion temperature was effective on green tea and green tea powder samples. Therefore, obtained calibration-validation models gave better results for fermented tea types.
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Affiliation(s)
- Gonca Bilge
- Department of Food Engineering, Konya Food and Agriculture University, Meram/Konya, Turkey
| | - Kübra S Özdemir
- Department of Food Engineering, Konya Food and Agriculture University, Meram/Konya, Turkey
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Phenolic Profile and Thermal Stability of Monovarietal Extra Virgin Olive Oils Based on Synchronous Fluorescence Spectroscopy. J Fluoresc 2020; 30:939-947. [PMID: 32504387 DOI: 10.1007/s10895-020-02538-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Accepted: 04/13/2020] [Indexed: 10/24/2022]
Abstract
The olive oil production in Pakistan has recently been started with the cultivation of exotic cultivars that are successfully adapted at Barani Agriculture Research center (BARI), Chakwal, Pakistan in Potohar valley. Therefore, characterization of extra virgin olive oil (EVOO) from this agro-climatic region is mandatory in establishing its biochemical profile and thermal stability. Seventeen monovarietal EVOOs extracted from these cultivars were analysed using synchronous fluorescence spectroscopy (SFS) and subjected to heating at 115, 150 and 170 °C for 15 min to identify their thermal stability. SFS emission spectra differentiated EVOOs on the basis of phenolic compounds that are denatured at high temperature, further chlorophyll contents also decreased with increasing temperature. The strong emission at ca. 351 nm, suggested to be vanillic acid, 391-471 nm for blue green region (BGR) assigned to other phenolic compounds and two peaks at 672 and 723 nm for chlorophyll became the bases for grouping through Hierarchical clustering. Most of the EVOOs were stable at 150 °C but showed denatured spectra at 170 °C, the only EVOO extracted from Spanish cultivar Arbequina was found to have moderate fluorescence emission from both vanillic acid and BGR that are more likely to impart oxidative stability even after heating at 170 °C, also confirmed by lowest values of specific extinction co-efficient (K232 and K270). Moreover, variation in phenolic contents of Arbequina EVOO was observed with different harvesting stages and the early harvested olives produced more thermally stable oil as compared to late harvested olives. Arbequina oil grown in Pakistan can be better suited for cooking at high temperatures, moreover can be blended with other monovarietal EVOOs to enhance the nutritional benefits and thermal stability.
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Ferrer-Gallego R, Rodríguez-Pulido FJ, Toci AT, García-Estevez I. Phenolic Composition, Quality and Authenticity of Grapes and Wines by Vibrational Spectroscopy. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1752231] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
| | - Francisco J. Rodríguez-Pulido
- Food Colour & Quality Laboratory, Department Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain
| | - Aline T. Toci
- Environmental and Food Interdisciplinary Studies Laboratory, Federal University of Latin American Integration (UNILA), Foz do Iguaçú, Brazil
| | - Ignacio García-Estevez
- Grupo de Investigación en Polifenoles, Departamento Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Salamanca, Spain
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Hroboňová K, Sádecká J. Coumarins content in wine: application of HPLC, fluorescence spectrometry, and chemometric approach. Journal of Food Science and Technology 2019; 57:200-209. [PMID: 31975723 DOI: 10.1007/s13197-019-04048-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/31/2019] [Accepted: 08/19/2019] [Indexed: 12/20/2022]
Abstract
In this work, high performance liquid chromatography (HPLC) and fluorescence spectrometry methods for determination of natural coumarins in Tokaj wine were developed and compared. Molecularly imprinted solid phase extraction procedure was applied for sample preparation. The separation of esculin, coumarin, herniarin, 4-methylumbelliferone, scoparone, scopoletin was performed on core-shell C18 type of stationary phase (100 × 4.6 mm, 5 µm) with a gradient elution of mobile phase containing 1% aqueous solution of acetic acid and methanol, UV-VIS (280 nm for coumarin) and fluorescence detection (Ex 320 nm, Em 450 nm for other coumarins). The HPLC method was validated in term of linearity, limit of detection, limit of quantification, precision and accuracy. Fluorescence detection offers high sensitivity with limit of detection in the ng mL-1 range. Scopoletine and 4-methylumbelliferone were identified and quantified in tested wines. Emission spectral data, synchronous fluorescence spectra of coumarins from fluorescence spectrometry and total concentrations of coumarins quantified by the HPLC method were used in the partial least squares regression. The linear regression between the concentrations predicted by the partial least squares model versus true values obtained by HPLC method confirmed good agreement between the two methods.
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Affiliation(s)
- Katarína Hroboňová
- Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovak Republic
| | - Jana Sádecká
- Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovak Republic
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Yue Y, Zeng L, Wang X, Su L, Sun M, Wu B, Yan S. Loading of AgNPs onto the surface of boron nitride nanosheets for determination of scopoletin in Atractylodes macrocephala. Sci Rep 2019; 9:3864. [PMID: 30846798 PMCID: PMC6405909 DOI: 10.1038/s41598-019-40511-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Accepted: 02/18/2019] [Indexed: 02/01/2023] Open
Abstract
In this work, silver nanoparticles prepared by a molten salt method were deposited onto the surface of hexagonal boron nitride nanosheet (NS/AgNP) to from a composite. The synthesized nanocomposite was applied for surface modification of screen-printed electrode (SPE). The modified electrode showed a superior performance for electrochemical detection of scopoletin. The electrochemical behaviour of NS/AgNP/SPE was studied in detail. An electrocatalytic oxidation was observed and used for analytical determination of scopoletin concentration. The response of the proposed electrochemical sensing platform was linear over a wide detection range of 2 μM to 0.45 mM with a low limit of detection (LOD) of 0.89 μM. The NS/AgNP/SPE also showed excellent reproducibility and anti-interference property. In addition, the proposed scopoletin sensor was successfully used for the determination of scopoletin in Atractylodes macrocephala herb samples.
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Affiliation(s)
- Yinzi Yue
- Department of General Surgery, Suzhou Hospital of Traditional Chinese Medicine, 18 Yangsu Road, 215009, Suzhou, China
| | - Li Zeng
- The First Clinical Medical College of Nanjing University of Chinese Medicine, 138 Xianlin Avenue, 210023, Nanjing, China
| | - Xiaopeng Wang
- Department of Anorectal Surgery, Suzhou Hospital of Traditional Chinese Medicine, 18 Yangsu Road, 215009, Suzhou, China
| | - Lianlin Su
- School of Pharmacy, Nanjing University of Chinese Medicine, 138 Xianlin Avenue, 210023, Nanjing, China
| | - Mingming Sun
- Department of Anorectal Surgery, Suzhou Hospital of Traditional Chinese Medicine, 18 Yangsu Road, 215009, Suzhou, China
| | - Bensheng Wu
- Department of Anorectal Surgery, Suzhou Hospital of Traditional Chinese Medicine, 18 Yangsu Road, 215009, Suzhou, China
| | - Shuai Yan
- Department of Anorectal Surgery, Suzhou Hospital of Traditional Chinese Medicine, 18 Yangsu Road, 215009, Suzhou, China. .,School of Pharmacy, Nanjing University of Chinese Medicine, 138 Xianlin Avenue, 210023, Nanjing, China.
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Shan J, Wang X, Zhou H, Han S, Riza DFA, Kondo N. Variable selection based on clustering analysis for improvement of polyphenols prediction in green tea using synchronous fluorescence spectra. Methods Appl Fluoresc 2018; 6:025006. [PMID: 29422455 DOI: 10.1088/2050-6120/aaae0a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Synchronous fluorescence spectra, combined with multivariate analysis were used to predict flavonoids content in green tea rapidly and nondestructively. This paper presented a new and efficient spectral intervals selection method called clustering based partial least square (CL-PLS), which selected informative wavelengths by combining clustering concept and partial least square (PLS) methods to improve models' performance by synchronous fluorescence spectra. The fluorescence spectra of tea samples were obtained and k-means and kohonen-self organizing map clustering algorithms were carried out to cluster full spectra into several clusters, and sub-PLS regression model was developed on each cluster. Finally, CL-PLS models consisting of gradually selected clusters were built. Correlation coefficient (R) was used to evaluate the effect on prediction performance of PLS models. In addition, variable influence on projection partial least square (VIP-PLS), selectivity ratio partial least square (SR-PLS), interval partial least square (iPLS) models and full spectra PLS model were investigated and the results were compared. The results showed that CL-PLS presented the best result for flavonoids prediction using synchronous fluorescence spectra.
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Affiliation(s)
- Jiajia Shan
- School of Food and Environment, Dalian University of Technology, Panjin, 124221, People's Republic of China
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Wang W, Sun YE. Quantitative Determination and Removal of Benzo[a]pyrene Residue in Meat Products by Fluorescence and Polymeric Micelle. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0760-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Screening of Antioxidant Properties of the Apple Juice Using the Front-Face Synchronous Fluorescence and Chemometrics. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0711-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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16
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Włodarska K, Pawlak-Lemańska K, Khmelinskii I, Sikorska E. Explorative study of apple juice fluorescence in relation to antioxidant properties. Food Chem 2016; 210:593-9. [DOI: 10.1016/j.foodchem.2016.05.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2015] [Revised: 03/11/2016] [Accepted: 05/01/2016] [Indexed: 10/21/2022]
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17
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Sádecká J, Jakubíková M, Májek P, Kleinová A. Classification of plum spirit drinks by synchronous fluorescence spectroscopy. Food Chem 2016; 196:783-90. [DOI: 10.1016/j.foodchem.2015.10.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2015] [Revised: 09/30/2015] [Accepted: 10/01/2015] [Indexed: 11/29/2022]
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