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Formation of Volatile and Aroma Compounds during the Dehydration of Membrane-Clarified Sugarcane Juice to Non-Centrifugal Sugar. Foods 2021; 10:foods10071561. [PMID: 34359431 PMCID: PMC8303542 DOI: 10.3390/foods10071561] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 06/26/2021] [Accepted: 06/30/2021] [Indexed: 12/01/2022] Open
Abstract
The development of volatile compounds and their precursors during the dehydration process of membrane-clarified sugarcane juice to non-centrifugal sugar (NCS) was investigated. Head-space solid phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS) coupled with chemometrics was employed to assess the differences at the various stages of the dehydration process. A total of 111 volatile compounds were identified, among which 57 were endogenous compounds from sugarcane juice and displayed an attenuated abundance in the first 30 min. Typical oxygen and nitrogen heterocyclic compounds, including furans and pyrazines, and aldehydes derived were found to be the main volatiles contributing to the formation of NCS characteristic aroma, with phenols, alcohols, esters, acids, and sulfur compounds as supplementary odor. Free amino acids and reducing sugars were identified as important precursors for the aroma development process. The low temperature (90–108 °C) and micro vacuum condition (−0.03 MPa) approach used in this study could be an alternative option for the manufacture of NCS.
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Qiu X, Zhang Y, Zhou Y, Li GH, Feng XS. Progress in pretreatment and analysis of organic Acids: An update since 2010. Food Chem 2021; 360:129977. [PMID: 34023712 DOI: 10.1016/j.foodchem.2021.129977] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 04/05/2021] [Accepted: 04/26/2021] [Indexed: 10/21/2022]
Abstract
Organic acids, as an important component of food, have great influence on the flavor, texture, freshness of food. By lowering the pH of food to bacteriostatic acidity, organic acids are also used as additives and preservatives. Because organic acids are crucial to predict and evaluate food maturity, production and quality control, the rapid and sensitive determination methods of organic acids are necessary. This review aims to summarize and update the progress of the determination of organic acids in food samples. Pretreatment methods include simple steps (e.g., "dilute and shoot," protein precipitation, filtration, and centrifugation) and advanced microextraction methods (e.g., hollow fiber liquid phase microextraction, stir bar sorptive extraction and dispersive micro-solid phase extraction). Advances in novel materials (nanomaterial), solvents (ionic liquids and supercritical fluids) and hybrid methods are clearly displayed in detail. Continuous progress which has been made in electrochemical method, two-dimensional chromatography, high resolution mass is thoroughly illustrated.
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Affiliation(s)
- Xin Qiu
- School of Pharmacy, China Medical University, Shenyang 110122, China
| | - Yuan Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100021 China
| | - Guo-Hui Li
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100021 China
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang 110122, China.
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Sustainable Processes and Chemical Characterization of Natural Food Additives: Palmyra Palm (Borassus Flabellifer Linn.) Granulated Sugar. SUSTAINABILITY 2020. [DOI: 10.3390/su12072650] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Palmyra palm (Borassus flabellifer Linn.) is an important sugar-producing plant that is widely distributed in tropical Asian countries. Its jaggery and sweet sap are prevalent in Cambodia as a substitute for table sugar. They contain essential minerals, vitamins, and biological compounds. We investigated the changes in the nutritional composition, antioxidant properties, and biological activity of palm granulated sugar prepared by using three different drying–solidification processes under vacuum conditions: the drying temperature was controlled at 80 °C, 90 °C, and 100 °C, and the drying time was 60, 75, and 90 min, respectively. Palm granulated sugar contains 10 kinds of vitamins (mainly vitamin E 52.15–55.12 mg/100 g), 5-hydroxymethylfurfural (2.18 to 41.92 mg/100 g), and 38 volatile compounds that belong to the alcohol, ketones, pyrazines, acids, and phenols groups, and an aldehyde group. Moreover, palm granulated sugar exhibits a high total phenolic content (2.77–8.94 mg gallic acid equivalent/100 g), 2,2-diphenyl-1-1picrylhydrazyl (DPPH) radical scavenging activity (20.15%–37.88%), and ferric reducing antioxidant power (FRAP) value (322.68–378.23 μmol Fe2+/mL). Furthermore, palm granulated sugar-treated NIH3T3 cells showed a higher cell viability of 18.10% to 23.68%. This study confirmed that palm granulated sugar prepared at 90 °C for 75 min can have a better product quality with increased vitamin and mineral contents, antioxidant properties, and biological activity, while also being low in 5-hydroxymethylfurfural (HMF) content.
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Zhao W, Wu Z, Fan Z, Xiang S. Determination of formic, acetic, propionic, and n-butyric acids by indirect photometric chromatography. J LIQ CHROMATOGR R T 2018. [DOI: 10.1080/10826076.2018.1465434] [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)
- Wenying Zhao
- Faculty of Chemical Engineering, Qingdao University of Science and Technology, Qingdao, People’s Republic of China
| | - Zhiqiang Wu
- Faculty of Chemical Engineering, Qingdao University of Science and Technology, Qingdao, People’s Republic of China
| | - Zhixian Fan
- Faculty of Chemical Engineering, Qingdao University of Science and Technology, Qingdao, People’s Republic of China
| | - Shuguang Xiang
- Faculty of Chemical Engineering, Qingdao University of Science and Technology, Qingdao, People’s Republic of China
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Lee JS, Ramalingam S, Jo IG, Kwon YS, Bahuguna A, Oh YS, Kwon OJ, Kim M. Comparative study of the physicochemical, nutritional, and antioxidant properties of some commercial refined and non-centrifugal sugars. Food Res Int 2018; 109:614-625. [PMID: 29803491 DOI: 10.1016/j.foodres.2018.04.047] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2017] [Revised: 04/18/2018] [Accepted: 04/20/2018] [Indexed: 01/08/2023]
Abstract
Three refined and four unrefined branded commercial sugars available in Korea were investigated in terms of pH, soluble solids, moisture, ash content, turbidity, color values, microbial profile, reducing power, 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities, cellular antioxidant activity, and total phytoconstituent (i.e. phenolic, flavonoid, mineral, sucrose, glucose, and fructose) contents using standard analytical protocols such as high-performance liquid chromatography, gas chromatography-flame ionization detector/mass spectrometry, and inductively coupled plasma atomic emission spectroscopy. All tested physicochemical parameters were within the recommended standard levels. Significantly high nutritional and antioxidant properties were observed for the unrefined sugars, especially AUNO® sugar, whereas a high sucrose content was detected for the refined sugars. Hence, this study revealed that the degree of purification affects the nutritional values and antioxidant potentials of sugars. The present findings also indicate that unrefined sugars can be used as sweeteners in sugar-based cuisine to obtain nutritional and antioxidant-rich foodstuff.
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Affiliation(s)
- Jong Suk Lee
- Division of Food & Nutrition and Cook, Taegu Science University, Republic of Korea.
| | | | - Il Guk Jo
- Department of Food Science and Technology, Yeungnam University, Republic of Korea
| | - Ye Som Kwon
- Department of Food Science and Technology, Yeungnam University, Republic of Korea
| | - Ashutosh Bahuguna
- Department of Food Science and Technology, Yeungnam University, Republic of Korea
| | - Young Sook Oh
- Department of Food Science and Technology, Yeungnam University, Republic of Korea
| | - O-Jun Kwon
- Gyeongbuk Institute for Regional Program Evaluation, Republic of Korea.
| | - Myunghee Kim
- Department of Food Science and Technology, Yeungnam University, Republic of Korea.
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Ikeda R, Ogasawara Y, Takatori K, Ichikawa T, Nakajima M, Harigaya K, Watanabe M, Okudaira E, Yoshikawa H, Yanagisawa K. Growth Inhibition of an Opportunistic Yeast Pathogen Trichosporon asahii by Staphylococcus epidermidis. Biol Pharm Bull 2017; 40:693-697. [DOI: 10.1248/bpb.b16-01000] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Reiko Ikeda
- Department of Microbial Science and Host Defense, Meiji Pharmaceutical University
| | - Yuki Ogasawara
- Department of Analytical Biochemistry, Meiji Pharmaceutical University
| | - Kazuhiko Takatori
- Graduate School of Pharmaceutical Sciences, Meiji Pharmaceutical University
| | - Tomoe Ichikawa
- Department of Microbial Science and Host Defense, Meiji Pharmaceutical University
| | - Miki Nakajima
- Department of Microbial Science and Host Defense, Meiji Pharmaceutical University
| | - Kazuko Harigaya
- Department of Microbial Science and Host Defense, Meiji Pharmaceutical University
| | - Miho Watanabe
- Department of Microbial Science and Host Defense, Meiji Pharmaceutical University
| | - Erika Okudaira
- Department of Microbial Science and Host Defense, Meiji Pharmaceutical University
| | - Hanari Yoshikawa
- Department of Microbial Science and Host Defense, Meiji Pharmaceutical University
| | - Kazuki Yanagisawa
- Department of Microbial Science and Host Defense, Meiji Pharmaceutical University
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Asikin Y, Hirose N, Tamaki H, Ito S, Oku H, Wada K. Effects of different drying–solidification processes on physical properties, volatile fraction, and antioxidant activity of non-centrifugal cane brown sugar. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.039] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Raase JM, Reichert KH, Schomäcker R. Direct condensation of lactic acid in the presence or absence of supported zirconium sulfate. J Appl Polym Sci 2015. [DOI: 10.1002/app.42444] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Jennifer Marina Raase
- Institut für Chemie, Technische Universität Berlin; Straße des 17. Juni 124 10623 Berlin Germany
| | - Karl-Heinz Reichert
- Institut für Chemie, Technische Universität Berlin; Straße des 17. Juni 124 10623 Berlin Germany
| | - Reinhard Schomäcker
- Institut für Chemie, Technische Universität Berlin; Straße des 17. Juni 124 10623 Berlin Germany
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Kim BH, Cho HS. Gas Chromatographic Method for the Analysis of Organic Acids in the Bio-Catalytic Conversion Process. J Chromatogr Sci 2014; 53:849-53. [PMID: 25394364 DOI: 10.1093/chromsci/bmu148] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2013] [Indexed: 11/12/2022]
Abstract
An analytical method for the quantification of acrylic acid (AA), 1,3-propanediol (1,3-PD) and 3-hydroxypropionic acid (3-HP) in the bio-catalytic conversion process has been developed by gas chromatography. A simple liquid-liquid extraction (LLE) procedure was used in the sample preparation. Organic acid additives such as trifluoroacetic acid were used to improve the extraction efficiency in the LLE procedure. Under optimum analysis conditions, all analytes were satisfactorily separated with no interference. In standard calibration, all correlation coefficients (r(2)) were better than or equal to 0.994. In culture media, the intra-batch precision (% relative standard deviation) and recovery (%) as the average value of the quality control samples were 2.3 and 102.4%, respectively. In addition, the inter-batch precision and recovery as the average value of the quality control samples were 5.0 and 104.0%, respectively. In phosphate buffer, the intra-batch precision and recovery as the average value of the quality control samples were 2.7 and 101.6%, respectively. In addition, the inter-batch precision and recovery as the average value of the quality control samples were 2.9 and 101.7%, respectively. The limit of detection (S/N ratio: 3) and limit of quantification (S/N ratio: 10) were 1.0 and 3.5 µg/mL, 3.0 and 10.0 µg/mL, and 9.0 and 30.0 µg/mL, respectively, for AA, 1,3-PD and 3-HP. Consequently, this method was demonstrated to be acceptable for the quantitative analysis of AA, 1,3-PD and 3-HP in culture media and phosphate buffer.
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Affiliation(s)
- Byoung-Hyoun Kim
- Analytical Science, LG Chem Research Park, LG Chem Ltd., 104-1 Moonji-Dong, Yusong-Gu, Daejeon 305-378, South Korea
| | - Hye Sung Cho
- Analytical Science, LG Chem Research Park, LG Chem Ltd., 104-1 Moonji-Dong, Yusong-Gu, Daejeon 305-378, South Korea
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Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage. Food Chem 2014; 149:170-7. [DOI: 10.1016/j.foodchem.2013.10.089] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2013] [Revised: 10/18/2013] [Accepted: 10/21/2013] [Indexed: 11/19/2022]
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Xiong Z, Dong Y, Zhou H, Wang H, Zhao Y. Simultaneous Determination of 16 Organic Acids in Food by Online Enrichment Ion Chromatography−Mass Spectrometry. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-9839-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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12
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Nabas ZM, Haddadin MS, Nazer IK. The Influence of Royal Jelly Addition on the Growth and Production of Short
Chain Fatty Acids of Two Different Bacterial Species Isolated from Infants in
Jordan. ACTA ACUST UNITED AC 2013. [DOI: 10.3923/pjn.2014.43.49] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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13
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Forced degradation and impurity profiling: Recent trends in analytical perspectives. J Pharm Biomed Anal 2013; 86:11-35. [DOI: 10.1016/j.jpba.2013.07.013] [Citation(s) in RCA: 100] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2013] [Revised: 06/28/2013] [Accepted: 07/07/2013] [Indexed: 11/23/2022]
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