1
|
Cheng H, Liu T, Tian J, An R, Shen Y, Liu M, Yao Z. A General Strategy for Food Traceability and Authentication Based on Assembly-Tunable Fluorescence Sensor Arrays. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2024; 11:e2309259. [PMID: 38760900 PMCID: PMC11267353 DOI: 10.1002/advs.202309259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 04/28/2024] [Indexed: 05/20/2024]
Abstract
Food traceability and authentication systems play an important role in ensuring food quality and safety. Current techniques mainly rely on direct measurement by instrumental analysis, which is usually designed for one or a group of specific foods, not available for various food categories. To develop a general strategy for food identification and discrimination, a novel method based on fluorescence sensor arrays is proposed, composed of supramolecular assemblies regulated by non-covalent interactions as an information conversion system. The stimuli-responsiveness and tunability of supramolecular assemblies provided an excellent platform for interacting with various molecules in different foods. In this work, five sensor arrays constructed by supramolecular assemblies composed of pyrene derivatives and perylene derivatives are designed and prepared. Assembly behavior and sensing mechanisms are investigated systematically by spectroscopy techniques. The traceability and authentication effects on several kinds of food from different origins or grades are evaluated and verified by linear discriminant analysis (LDA). It is confirmed that the cross-reactive signals from different sensor units encompassing all molecular interactions can generate a unique fingerprint pattern for each food and can be used for traceability and authentication toward universal food categories with 100% accuracy.
Collapse
Affiliation(s)
- He Cheng
- Beijing Laboratory of Food Quality and SafetyCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijing100083China
| | - Tianyue Liu
- Beijing Laboratory of Food Quality and SafetyCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijing100083China
| | - Jingsheng Tian
- Beijing Laboratory of Food Quality and SafetyCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijing100083China
| | - Ruixuan An
- Beijing Laboratory of Food Quality and SafetyCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijing100083China
| | - Yao Shen
- Beijing Laboratory of Food Quality and SafetyCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijing100083China
| | - Mingxi Liu
- Beijing Laboratory of Food Quality and SafetyCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijing100083China
| | - Zhiyi Yao
- Beijing Laboratory of Food Quality and SafetyCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijing100083China
| |
Collapse
|
2
|
Olivati C, Nishiyama-Hortense YP, Soares Janzantti N, da Silva R, Lago Vanzela ES, Gómez-Alonso S. Dark-Chocolate-Coated BRS Clara Raisins: Phenolic Composition and Sensory Attributes. Molecules 2023; 28:7006. [PMID: 37894486 PMCID: PMC10609335 DOI: 10.3390/molecules28207006] [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: 07/24/2023] [Revised: 09/06/2023] [Accepted: 09/11/2023] [Indexed: 10/29/2023] Open
Abstract
Dark chocolate dragée confectionary was made with BRS Clara raisins pre-treated with extra virgin olive oil (EVOO). The evaluation of the changes in the phenolic composition (flavonols, hydrocinnamic acid derivatives (HCADs), stilbenes and flavan-3-ol monomers, dimers, and proanthocyanidins (PAs)) resulting from the covering process showed that the chocolate coating was responsible for an increase in the concentrations of flavan-3-ols and PAs when compared to just the raisins. For the flavonols and HCADs, a reduction in the total concentration of compounds was observed when comparing the dragées to the raisins. Furthermore, there was a strong influence of chocolate in the qualitative profile with the emergence of new compounds (quercetin-3-pentoside, kampfterol-3-rutinoside, p-coumaric acid, and caffeoyl-aspartate). The combination of these ingredients (raisins and chocolate) resulted in a dark chocolate coated raisin (DC) with good sensory acceptance and a more complex phenolic composition that may positively contribute to its functional quality.
Collapse
Affiliation(s)
- Carolina Olivati
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
- Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
| | - Yara Paula Nishiyama-Hortense
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
- Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
| | - Natália Soares Janzantti
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
| | - Roberto da Silva
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
| | - Ellen Silva Lago Vanzela
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
| | - Sergio Gómez-Alonso
- Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
| |
Collapse
|
3
|
Untargeted HPLC-MS-based metabolomics approach to reveal cocoa powder adulterations. Food Chem 2023; 402:134209. [DOI: 10.1016/j.foodchem.2022.134209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 09/07/2022] [Accepted: 09/09/2022] [Indexed: 11/17/2022]
|
4
|
Höjer Holmgren K, Hakulinen H, Norlin R, de Bruin-Hoegée M, Spiandore M, Qi Shu See S, Webster R, Jacques KL, Mauravaara L, Hwi Ang L, Evans CP, Ovenden S, Noort D, Delaporte G, Dahlén J, Fraga CG, Vanninen P, Åstot C. Interlaboratory comparison study of a chemical profiling method for methylphosphonic dichloride, a nerve agent precursor. Forensic Chem 2023. [DOI: 10.1016/j.forc.2023.100473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
5
|
UHPLC-MS Characterization, and Antioxidant and Nutritional Analysis of Cocoa Waste Flours from the Peruvian Amazon. Antioxidants (Basel) 2022; 11:antiox11030595. [PMID: 35326245 PMCID: PMC8945284 DOI: 10.3390/antiox11030595] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 03/13/2022] [Accepted: 03/16/2022] [Indexed: 01/21/2023] Open
Abstract
Cocoa (Theobroma cacao) is a food product used worldwide and a key raw material for chocolate manufacturing. Cocoa possesses bioactive compounds such as methylxanthines, flavonoids, procyanidins, and related molecules with medicinal or health-promoting properties. Cocoa shell and pod husk have been proposed as a by-product with several interesting bioactivities, and the gummy residue or glue (a sticky, gluey by-product known as “mucilage” in Spanish) is used to produce liquors and is eaten as a food in Perú. However, little is known about the chemical composition and bioactivity of flours made from Peruvian cocoa ecotype wastes such as those from the vein and pod husk of the fruits. This study aimed to characterize the in vitro antioxidant properties and nutritional values of flours made from the waste from a special ecotype of cocoa (CCN-51). The chemical fingerprinting was performed using UHPLC–HESI orbitrap mass spectrometry and allowed the detection of 51 compounds. GC-FID was used for the determination of individual fatty acid contents, and the antioxidant activity was assessed by several assays (DPPH, FRAP, and ABTS). The flours obtained were composed of a good amount of dietary fiber, carbohydrates, and minerals, as well as several bioactive polyphenolic compounds, fatty acids, and amino acids with nutraceutical properties, making the flours a rich and promising food as well as a good source for the preparation of functional foods or nutraceuticals.
Collapse
|
6
|
Barbosa-Pereira L, Belviso S, Ferrocino I, Rojo-Poveda O, Zeppa G. Characterization and Classification of Cocoa Bean Shells from Different Regions of Venezuela Using HPLC-PDA-MS/MS and Spectrophotometric Techniques Coupled to Chemometric Analysis. Foods 2021; 10:1791. [PMID: 34441568 PMCID: PMC8393802 DOI: 10.3390/foods10081791] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 07/20/2021] [Accepted: 07/29/2021] [Indexed: 01/30/2023] Open
Abstract
The cocoa bean shell (CBS) is one of the main cocoa byproducts with a prospective to be used as a functional food ingredient due to its nutritional and sensory properties. This study aims to define the chemical fingerprint of CBSs obtained from cocoa beans of diverse cultivars and collected in different geographical areas of Venezuela assessed using high-performance liquid chromatography coupled to photodiodes array and mass spectrometry (HPLC-PDA-MS/MS) and spectrophotometric assays combined with multivariate analysis for classification purposes. The study provides a comprehensive fingerprint and quantitative data for 39 compounds, including methylxanthines and several polyphenols, such as flavan-3-ols, procyanidins, and N-phenylpropenoyl amino acids. Several key cocoa markers, such as theobromine, epicatechin, quercetin-3-O-glucoside, procyanidin_A pentoside_3, and N-coumaroyl-l-aspartate_2, were found suitable for the classification of CBS according to their cultivar and origin. Despite the screening methods required a previous purification of the sample, both methodologies appear to be suitable for the classification of CBS with a high correlation between datasets. Finally, preliminary findings on the identification of potential contributors for the radical scavenging activity of CBS were also accomplished to support the valorization of this byproduct as a bioactive ingredient in the production of functional foods.
Collapse
Affiliation(s)
- Letricia Barbosa-Pereira
- Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy; (S.B.); (I.F.); (O.R.-P.); (G.Z.)
- Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
| | - Simona Belviso
- Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy; (S.B.); (I.F.); (O.R.-P.); (G.Z.)
| | - Ilario Ferrocino
- Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy; (S.B.); (I.F.); (O.R.-P.); (G.Z.)
| | - Olga Rojo-Poveda
- Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy; (S.B.); (I.F.); (O.R.-P.); (G.Z.)
- RD3 Department-Unit of Pharmacognosy, Bioanalysis and Drug Discovery, Faculty of Pharmacy, Université Libre de Bruxelles, 1050 Brussels, Belgium
| | - Giuseppe Zeppa
- Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy; (S.B.); (I.F.); (O.R.-P.); (G.Z.)
| |
Collapse
|
7
|
Escobar S, Santander M, Zuluaga M, Chacón I, Rodríguez J, Vaillant F. Fine cocoa beans production: Tracking aroma precursors through a comprehensive analysis of flavor attributes formation. Food Chem 2021; 365:130627. [PMID: 34329875 DOI: 10.1016/j.foodchem.2021.130627] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 07/12/2021] [Accepted: 07/15/2021] [Indexed: 11/30/2022]
Abstract
The fine flavor cocoa (FFC) market offers cocoa farmers better monetary and nonmonetary benefits than the bulk market. In this work, during cocoa fermentation, flavor formation was studied at different fermentation times based on sensory profiles, volatile compound contents and untargeted metabolomics. It was observed that chocolate quality is influenced by fermentation time. Thus, at 72 h, the sensory profiles showed no outstanding attributes, while at 96 h, the global quality presented a stronger influence of fine attributes, such as fruitiness, florality, spices and nuttiness. Finally, at 120/144 h, these FFC features diminished. Metabolomic fingerprint of cocoa beans (related to peptides, sugars, amino acids, and phenolic compounds) and the volatile fingerprint of chocolate showed a change according to the fermentation time. This allowed the proposal of 96 h as the optimal fermentation time to produce FFC beans. Additionally, 20 volatiles and 48 discriminating metabolites were defined as potential quality biomarkers.
Collapse
Affiliation(s)
- Sebastián Escobar
- Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory. Centros de Investigación Palmira, Tibaitatá y La Selva - Km 14 Mosquera-Bogotá, Cundinamarca, P.O. Box 344300, Colombia.
| | - Margareth Santander
- Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory. Centros de Investigación Palmira, Tibaitatá y La Selva - Km 14 Mosquera-Bogotá, Cundinamarca, P.O. Box 344300, Colombia
| | - Martha Zuluaga
- Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory. Centros de Investigación Palmira, Tibaitatá y La Selva - Km 14 Mosquera-Bogotá, Cundinamarca, P.O. Box 344300, Colombia
| | - Iván Chacón
- Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory. Centros de Investigación Palmira, Tibaitatá y La Selva - Km 14 Mosquera-Bogotá, Cundinamarca, P.O. Box 344300, Colombia
| | - Jader Rodríguez
- Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory. Centros de Investigación Palmira, Tibaitatá y La Selva - Km 14 Mosquera-Bogotá, Cundinamarca, P.O. Box 344300, Colombia
| | - Fabrice Vaillant
- Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory. Centros de Investigación Palmira, Tibaitatá y La Selva - Km 14 Mosquera-Bogotá, Cundinamarca, P.O. Box 344300, Colombia; Centre de Coopération Internationale en Recherche Agronomique pour le Développement- CIRAD, UMR QualiSud, 1101 avenue Agropolis, CS 24501, 34093. Montpellier Cedex 5, Francia; UMR QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avignon, Univ La Reunion, Montpellier, France
| |
Collapse
|
8
|
Stagnati L, Soffritti G, Martino M, Bortolini C, Lanubile A, Busconi M, Marocco A. Cocoa beans and liquor fingerprinting: A real case involving SSR profiling of CCN51 and “Nacional” varieties. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107392] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
9
|
Godočiková L, Ivanišová E, Zaguła G, Noguera-Artiaga L, Carbonell-Barrachina ÁA, Kowalczewski PŁ, Kačániová M. Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates. Molecules 2020; 25:E3648. [PMID: 32796548 PMCID: PMC7463549 DOI: 10.3390/molecules25163648] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 08/05/2020] [Accepted: 08/10/2020] [Indexed: 01/27/2023] Open
Abstract
The biological activity of chocolates gains more and more attention of consumers. Its antioxidant properties depend, among other factors, mainly on the origin of cocoa and the characteristics that this origin gives to the final product. Therefore, the aim of the study was to measure and compare the total content of polyphenols, antioxidant activity, and key odorants of commercial chocolates made from blend cocoa with single-origin ones. The highest content of polyphenols was found in 90% blend cocoa chocolate and single-origin samples, while the lowest content was exhibited by 100% chocolate from blend cocoa mass. The highest antioxidant activity measured by 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and ferric reducing antioxidant power (FRAP) assays was observed in the sample of chocolate with 90% cocoa solids from blend mass, followed by single-origin chocolates. A high positive correlation between ABTS assay and the total polyphenol and phenolic acids' content, as well as among the total content of polyphenols, flavonoids, and phenolic acids was found. Mineral composition analysis showed that dark chocolate is a valuable source of some elements, especially Mg, Fe, and Zn. Potentially toxic elements were not detected or below permitted limits. Moreover, it was noticed that the main volatile compound in all tested samples was acetic acid, but pyrazines were considered the most important group of chocolate odorants.
Collapse
Affiliation(s)
- Lucia Godočiková
- Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Eva Ivanišová
- Department of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia;
| | - Grzegorz Zaguła
- Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinskiej 1, 35601 Rzeszow, Poland; (G.Z.); (M.K.)
| | - Luis Noguera-Artiaga
- Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Miguel Hernández University of Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (L.N.-A.); (Á.A.C.-B.)
| | - Ángel A. Carbonell-Barrachina
- Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Miguel Hernández University of Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (L.N.-A.); (Á.A.C.-B.)
| | - Przemysław Łukasz Kowalczewski
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland;
| | - Miroslava Kačániová
- Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinskiej 1, 35601 Rzeszow, Poland; (G.Z.); (M.K.)
- Department of Fruit Sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| |
Collapse
|
10
|
Calva-Estrada SJ, Utrilla-Vázquez M, Vallejo-Cardona A, Roblero-Pérez DB, Lugo-Cervantes E. Thermal properties and volatile compounds profile of commercial dark-chocolates from different genotypes of cocoa beans (Theobroma cacao L.) from Latin America. Food Res Int 2020; 136:109594. [PMID: 32846619 DOI: 10.1016/j.foodres.2020.109594] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 07/21/2020] [Accepted: 07/23/2020] [Indexed: 01/03/2023]
Abstract
There is a growing interest in the identification of chemometric markers that allow the distinction and authentication of dark-chocolates according to their cocoa geographical origin and/or genotype. However, samples derived from Latin American cocoa, including specimens from North and South America, have not been studied in this context. An exploration of the melting behavior, fat composition, bioactive content, and volatile profile of commercial darkchocolates was conducted to identify possible patterns related to the genotype and/or origin of cocoa from Latin America. The melting properties were evaluated by DSC and related to fat content and fatty acids profile. Total polyphenol, anthocyanin, methylxanthine, and catechin content were analyzed. Finally, the volatile compounds were extracted and identified by HS-SPME/GC-MS and were analyzed through Principal Component Analysis (PCA) and the Hierarchical Cluster Analysis Heatmap (HCA Heatmap). The fatty acids profile showed a relationship with the melting properties of dark chocolate. The samples exhibited two glass-transition temperatures (Tg) at ≈19 °C and ≈25.5 °C, possibly related to traces of unstable polymorphic forms of monounsaturated triacylglycerides. The analysis of bioactive compounds demonstrated great variability among samples independent of the cocoa origin, genotype, and content. The PCA and HCA Heatmaps allowed discriminating against the chocolates in relation to the cocoa origin and genotype. Compounds like tetramethylpyrazine, trimethylpyrazine, benzaldehyde, and furfural could be considered as dark-chocolate aroma markers derived from Latin American cocoas (North American region). The 2-phenylethyl alcohol, 2-methylpropanoic acid, 2,3-butanediol, 2-nonanone, and limonene for derived from South America. And the 2-phenylethyl acetate, 3-methyl-butanal, and cinnamaldehyde could allow to distinguishing between regional genotypes.
Collapse
Affiliation(s)
- S J Calva-Estrada
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico
| | - M Utrilla-Vázquez
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico
| | - A Vallejo-Cardona
- Unidad de Biotecnología Médica y Farmacéutica, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Av. Normalistas 800, Colinas de la Normal, C.P. 44270 Guadalajara, Jalisco, Mexico
| | - D B Roblero-Pérez
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico
| | - E Lugo-Cervantes
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico.
| |
Collapse
|
11
|
Effect of the growing area on the methylxanthines and flavan-3-ols content in cocoa beans from Ecuador. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103448] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
12
|
Bottari E, Festa MR, Mazzoni S. Comparison between cocoa and chocolate: characterisation and fatty acid content. Nat Prod Res 2019; 33:2243-2252. [DOI: 10.1080/14786419.2018.1499597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Emilio Bottari
- Dipartimento di Chimica, Universita degli Studi di Roma La Sapienza, Rome, Italy
| | - Maria Rosa Festa
- Dipartimento di Chimica, Universita degli Studi di Roma La Sapienza, Rome, Italy
| | - Simone Mazzoni
- Dipartimento di Chimica, Universita degli Studi di Roma La Sapienza, Rome, Italy
| |
Collapse
|
13
|
Le Gresley A, Peron JMR. A semi-automatic approach to the characterisation of dark chocolate by Nuclear Magnetic Resonance and multivariate analysis. Food Chem 2019; 275:385-389. [DOI: 10.1016/j.foodchem.2018.09.089] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2018] [Revised: 09/06/2018] [Accepted: 09/14/2018] [Indexed: 01/30/2023]
|
14
|
Mudenuti NVDR, de Camargo AC, Shahidi F, Madeira TB, Hirooka EY, Grossmann MVE. Soluble and insoluble-bound fractions of phenolics and alkaloids and their antioxidant activities in raw and traditional chocolate: A comparative study. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.10.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
|
15
|
Fast analysis of polyphenols and alkaloids in cocoa-based products by ultra-high performance liquid chromatography and Orbitrap high resolution mass spectrometry (UHPLC-Q-Orbitrap-MS/MS). Food Res Int 2018; 111:229-236. [PMID: 30007681 DOI: 10.1016/j.foodres.2018.05.032] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 05/09/2018] [Accepted: 05/16/2018] [Indexed: 02/06/2023]
Abstract
The cocoa varieties Criollo, Forastero and Trinitario, which have different organoleptic properties, quite often are mixed together in cocoa-based products. The objective of this work was to develop a rapid method for the simultaneous determination of polyphenols (n = 35) and alkaloids (n = 2) in cocoa-based products by using the high throughput advantages provided by the Q Exactive Hybrid Quadrupole-Orbitrap Mass Spectrometer (HRMS). The proposed procedure was optimized and validated in terms of selectivity and specificity (mass accuracy <5 ppm), sensitivity (instrumental limit of detection from 15 to 30 fg), linearity (r2 > 0.990), accuracy (recovery range from 89.1 to 112.4%) and precision (relative standard deviation <10%). The method was applied to 80 cocoa-based samples. Alkaloids represented on average the 57.7% of assayed compounds. Flavanols and procyanidins were the most abundant polyphenols being quantified in a range between 261 and 668 mg/kg and from 127 to 405 mg/g, respectively. Mass equivalents but structural isomers bioflavonoids were characterized by using the HRMS-Orbitrap methodology here developed.
Collapse
|