Comparison of the performance of different silica hydride particles for the solid-phase extraction of non-volatile analytes from dark chocolate with analysis by gas chromatography–quadrupole mass spectrometry

Lipidomics: An excellent tool for chronic disease detection

It has been known as almost all the cells consists a lipid molecule which has a considerable impact in various biological processes. Lipids have been investigated with a potential role for the formation of cellular membrane and thereby maintaining the structural integrity. Omics has placed as a combined technologies utilized for an exploaration of mechanistic actions in several kinds of molecules that make up the cells of an organism. Lipidomics has been recognized as a newly emerged branch of omics technology. This technology has the captivating factors to classify and characterize almost all the cellular lipids with the help of various analytical techniques and computational biological plateform. In lipidomics studies, structural display of several lipid biomarkers could also be analyzed and considered for actual disease diagnosis procedures. This could also replace certain traditional diagnostics method at all over the globe. Our review focuses how important this lipidomics particularly in disease diagnosis and also covers various analytical techniques and computational methods or bioinformatics tools in for the diagnosis of disease. In addtion, we also pinponted the possible role of lipids in several kinds of cellular disorders including cancer, neurodegenerative diseases, cardiovascular diseases, diabetes and obesity in human population. .

Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis: a critical review

The performance of appropriate instrumental and/or sensory analyses is essential to gain insights into the flavor profile of cocoa products. This three-part review is compiled of an overview of the most commonly used instrumental techniques to study cocoa liquor and chocolate flavor, their perception by a trained panel and the potential relationship between them. Each part is the result of a thorough literature study, principally focusing on the assumptions, features and limitations of these techniques. Reviewing of the literature revealed that cocoa matrix effects and methodology restraints were not always considered when instrumentally analyzing cocoa flavor. With respect to sensory analyses, various studies lacked reporting of accomplished trainings and performance of panelists. Moreover, a discrepancy was noticed in the descriptive flavor lexicon employed. Finally, when linking instrumental and sensory data, linear modeling is regularly applied, which might not always be appropriate. This review paper addresses the challenges associated with flavor assessment, intending to incite researchers to critically study cocoa flavor and apply standardized protocols and procedures.

A dispersive solid phase extraction adsorbent based on aptamer modified chitosan nanofibers for zearalenone separation in corn, wheat, and beer samples

Highly selective separation of trace bio-toxins in food samples has long been a hot topic pursued by analytical chemists. In this paper, chitosan nanofibers prepared by freeze-drying were modified with aptamers for dispersive solid phase extraction (dSPE) of trace zearalenone. The morphology of achieved chitosan nanofibers was found to be uniform and continuous, and the length was at the micron level with about a 400 nm diameter. The immobilization capacity of the aptamer was as high as 10.1 μg on 5 mg chitosan nanofibers with good stability and repeatability, owing to the high specific surface area of nanofibers. The aptamer modified chitosan nanofibers (Apt-CNFs) showed specific selectivity to zearalenone with a selectivity coefficient of 2.65 compared to the scrambled oligonucleotide functionalized CNFs, and the selectivity factors over other analogs and reference compounds were from 1.57 to 50.0. After the optimization of extraction conditions, the Apt-CNF based dSPE was coupled with high-performance liquid chromatography for zearalenone monitoring, and a good linear range of 0.06-10.0 μg L-1 was achieved with a detection limit of 18.0 ng L-1. The spiking recoveries of 101-108%, 100-110%, and 98.3-101% were achieved for trace zearalenone in corn, wheat, and beer samples, respectively. The residual zearalenone was detected in corn and wheat with a content of 0.365 and 0.0775 μg g-1, respectively.

Application of cup-shaped trilactams for selective extraction of volatile compounds by gas chromatography-mass spectrometry

Chiral cup-shaped trilactams were used as liquid phase extraction material of volatile organic compounds in perfume analyzed by SPME GC-MS. (+)-material showed higher selective chiral recognition with oxygenated and cyclic volatile compounds.

Origin of the selectivity differences of aromatic alcohols and amines of different n-alkyl chain length separated with perfluorinated C8 and bidentated C8 modified silica hydride stationary phases

Perfluorinated C8-(PerfluoroC8) and bidentate anchored C8-(BDC8)-modified silica hydride stationary phases have been employed for the isocratic separation of homologous phenylalkanols and phenylalkylamines differing in their n-alkyl chain length, using aqueous-acetonitrile (ACN) mobile phases of different ACN contents from 10 to 90% (v/v) in 10% increments. These analytes showed reversed-phase (RP) retention behaviour with mobile phases of <40% (v/v) ACN content with both stationary phases but with the BDC8 stationary phase providing longer retention. The PerfluoroC8, but not the BDC8, stationary phase also exhibited significant retention of these analytes under conditions typical of an aqueous normal phase (ANP) mode (i.e. with mobile phases of >80% (v/v) ACN content), with the analytes exhibiting overall U-shape retention dependencies on the ACN content of the mobile phase. Further, these stationary phases showed differences in their selectivity behaviour with regard to the n-alkyl chain lengths of the different analytes. These observations could not be explained in terms of pK _a , log P, molecular mass or linear solvation energy concepts. However, density functional theory (DFT) simulations provided a possible explanation for the observed selectivity trends, namely differences in the molecular geometries and structural organisation of the immobilised ligands of these two stationary phases under different solvational conditions. For mobile phase conditions favouring the RP mode, these DFT simulations revealed that interactions between adjacent BDC8 ligands occur, leading to a stationary phase with a more hydrophobic surface. Moreover, under mobile phase conditions favouring retention of the analytes in an ANP mode, these interactions of the bidentate-anchored C8 ligands resulted in hindered analyte access to potential ANP binding sites on the BDC8 stationary phase surface. With the PerfluoroC8 stationary phase, the DFT simulations revealed strong repulsion of individual perfluoroC8 ligand chains, with the perfluoroC8 ligands of this stationary phase existing in a more open brush-like state (and with a less hydrophobic surface) compared to the BDC8 ligands. These DFT simulation results anticipated the chromatographic findings that the phenylalkanols and phenylalkylamines had reduced retention in the RP mode with the PerfluoroC8 stationary phase. Moreover, the more open ligand structure of the PerfluoroC8 stationary phase enabled greater accessibility of the analytes to water solvated binding sites on the stationary phase surface under mobile phase conditions favouring an ANP retention mode, leading to retention of the analytes, particularly the smaller phenylalkylamines, via hydrogen bonding and electrostatic effects.

Which cocoa bean traits persist when eating chocolate? Real-time nosespace analysis by PTR-QiToF-MS

More consumers have become aware of the existence of different cocoa genotypes and their origins, which resulted in a growing market of premium chocolates with single-origin beans. The question is whether traits of cocoa botanical and geographical origins still persist in the end product, especially when it is consumed. By analysing the concentrations of volatile organic compounds (VOCs) in the nose of subjects over time while they are eating, new insights about aroma release can be gained. In the current study, in vivo release of VOCs during consumption of dark chocolates with different botanical and geographical origins was examined. Proton Transfer Reaction-Quadrupole interface Time of Flight- Mass Spectrometry (PTR-Qi ToF- MS) was applied to analyse nosespace VOC profiles of 10 subjects while they were eating 10 different chocolates manufactured with beans of different botanical origins (Criollo-Forastero-Trinitario) and geographical origins (Africa-South America-Asia). The headspace of the chocolates were also analysed for comparison. Cocoa botanical information appeared to affect the nosespace profiles more than geographical information. The subjects varied considerable in their VOC release, and inter-individual differences were larger than cocoa beans differences. Nevertheless, the botanical origin was consistently reflected in the nosespace profile during eating. It was clearly possible to distinguish Criollo chocolates from the nosespace profiles despite inter-individual differences.

Investigations into the separation behaviour of perfluorinated C8 and undecanoic acid modified silica hydride stationary phases

In this study, the surface charge properties of perfluorinated C8 (PerfluoroC8) and undecanoic acid (UDA) modified silica hydride stationary phases have been investigated. The zeta potential values of these stationary phases were measured in aqueous/acetonitrile mobile phases of different pH, buffer concentrations and acetonitrile contents. The retention behaviour of several basic, acidic and neutral compounds were then examined with these two stationary phases, with U-shaped retention dependencies evident with regard to the organic solvent content of the mobile phase. Plots of the logarithmic retention factor versus buffer concentration revealed slopes ≥ -0.41 for both stationary phases, indicating the involvement of mixed mode retention mechanisms with contributions from both ionic and non-ionic interactions. Using a linear solvation energy relationship approach, the origins of these interactions under different mobile phase conditions were differentiated and quantified. The PerfluoroC8 stationary phase exhibited stronger retention for basic compounds under high acetonitrile content mobile phase conditions, whilst stronger retention was observed for all compounds with the UDA stationary phase under high aqueous content mobile phase conditions. The more negative zeta potentials of the UDA stationary phase correlated with higher total charge density, surface charge density and charge density at the beta plane (the outer plane of the double layer) compared to the PerfluoroC8 stationary phase. With mobile phases of low buffer concentrations, more negative zeta potential values were unexpectedly observed for the PerfluoroC8 stationary phase with slight increases in the C descriptor value, reflecting also the greater accessibility of the analytes to the stationary phase surface. Comparison of the retention behaviours on these phases with other types of silica hydride stationary phases has revealed different patterns of selectivity.

The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate

Theobroma cacao seeds are the main raw material for chocolate production. During their fermentation, a succession of microorganisms are responsible for the physicochemical changes occurring in the pulp and inside the beans. The aim of this study was to investigate the effects of yeast inoculation (Saccharomyces cerevisiae UFLA CA11, Pichia kluivery CCMA0237, and Hanseniaspora uvarum CCMA0236) on the profile of the volatile compounds and microbial communities in cocoa fermentation. The resulting chocolate was also evaluated by temporal dominance of sensations (TDS) analyses. The dominant microorganisms during spontaneous fermentation were S. cerevisiae, H. uvarum, H. guilliermondii, Lactobacillus fermentum, Pediococcus sp., and Acetobacter pasteurianus. Similarly, S. cerevisiae, P. kluyveri, Candida sp., Pediococcus sp., and A. pasteurianus were the predominant microorganisms assessed by Denaturing Gradient Gel Electrophoresis (DGGE) in inoculated fermentation. Sixty-seven volatile compounds were detected and quantified by gas chromatography/mass spectrometry (GC/MS) at the end of fermentation and chocolates. The main group of volatile compound found after the inoculated and spontaneous fermentations was esters (41 and 39 %, respectively). In the chocolates, the main group was acids (73 and 44 % from the inoculated and spontaneous fermentations, respectively). The TDS analyses showed a dominance of bitter and cocoa attributes in both chocolates. However, in the inoculated chocolate, lingering fruity notes were more intense, while the chocolate produced by spontaneous fermentation was more astringent. Thus, the inoculation of yeast influenced the microbial profile, which likely affected the volatile compounds that affect sensory characteristics, resulting in chocolate with dominant bitter, cocoa, and fruity attributes.