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Miljković VM, Nikolić L, Mrmošanin J, Gajić I, Mihajilov-Krstev T, Zvezdanović J, Miljković M. Chemical Profile and Antioxidant and Antimicrobial Activity of Rosa canina L. Dried Fruit Commercially Available in Serbia. Int J Mol Sci 2024; 25:2518. [PMID: 38473766 DOI: 10.3390/ijms25052518] [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: 01/23/2024] [Revised: 02/18/2024] [Accepted: 02/19/2024] [Indexed: 03/14/2024] Open
Abstract
The aim of this work was to give as much information as possible on Rosa canina dried fruit that is commercially available in Serbia. In order to provide the chemical composition, the UHPLC-DAD-ESI-MS method was employed for both polar and non-polar extracts of samples obtained with a solvent mixture consisting of hexane, acetone, and ethanol in a volume ratio of 2:1:1, respectively, and 0.05% (w/v) butylated hydroxytoluene. In addition, the total content levels of lycopene, β-carotene, total polyphenols, and flavonoids were determined by means of UV-vis spectrophotometry. The antioxidant activity was tested by applying four different methods: ABTS, DPPH, FRAP, and CUPRAC. Overall, nine compounds were identified. The results of chemical composition analysis were used as the basis for the interpretation of the calculated results for the antioxidant and antimicrobial activity. The obtained results for R. canina dried fruit extract are as follows: β-carotene-7.25 [mg/100 g fruit weight]; lycopene-2.34 (mg/100 g FW); total polyphenol content (TPC)-2980 [mg GAE/kg FW]; total flavonoid content (TFC)-1454 [mg CE/kg FW]; antioxidant activity-ABTS 12.3 [μmol/100 g FW], DPPH 6.84, FRAP 52.04, and CUPRAC 15,425; and antimicrobial activity-Staphylococcus aureus MIC/MMC 4/0 [mg∙mL-1], Enterococcus faecalis 4/0, Bacillus cereus 4/0, Escherichia coli 4/0, Salmonella enteritidis 4/4, Enteroabacter aerogenes 4/0, Pseudomonas aeruginosa 2/0, and Candida albicans 2/0.
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Affiliation(s)
- Vojkan M Miljković
- Faculty of Technology, University of Niš, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
| | - Ljubiša Nikolić
- Faculty of Technology, University of Niš, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
| | - Jelena Mrmošanin
- Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Višegradska 33, 18000 Niš, Serbia
| | - Ivana Gajić
- Faculty of Technology, University of Niš, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
| | - Tatjana Mihajilov-Krstev
- Department of Biology and Ecology, Faculty of Sciences and Mathematics, University of Niš, Višegradska 33, 18000 Niš, Serbia
| | - Jelena Zvezdanović
- Faculty of Technology, University of Niš, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
| | - Milena Miljković
- Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Višegradska 33, 18000 Niš, Serbia
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Lyu Y, Chen Q, Gou M, Wu X, Bi J. Influence of different pre-treatments on flavor quality of freeze-dried carrots mediated by carotenoids and metabolites during 120-day storage. Food Res Int 2023; 170:113050. [PMID: 37316031 DOI: 10.1016/j.foodres.2023.113050] [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: 08/09/2022] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/16/2023]
Abstract
Changes in carotenoids and volatiles (including β-carotene-metabolites) of freeze-dried carrots (FDC) treated by thermal/nonthermal-ultrasound (40 KHz, 10 min) and ascorbic (2%, w/v)-CaCl2 (1%, w/v) solution ((H)UAA-CaCl2) during a 120-day storage period were investigated. The results of HS-SPME/GC-MS showed that caryophyllene was the dominant volatile compound (70.80-275.74 µg/g, d.b) in FDC, and 144 volatile compounds were detected in 6 samples. Besides, 23 volatile compounds were significantly correlated with β-carotene content (p < 0.05), and β-carotene degraded to off-flavor compounds (β-ionone: 22.85-117.26 µg/g, β-cyclocitral: 0-113.84 µg/g and dihydroactindiolide: 4.04-128.37 µg/g) that had adverse effects on FDC flavor. However, UAA-CaCl2 effectively preserved the total carotenoid content (793.37 µg/g), and HUAA-CaCl2 reduced the off-odors (such as β-cyclocitral and isothymol) formation at the end of storage. These results indicated that (H)UAA-CaCl2 treatments were conducive to the maintenance of carotenoids and the flavor quality of FDC.
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Affiliation(s)
- Ying Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Qinqin Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Min Gou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
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Tian R, Liu Y, Cao D, Gai L, Du N, Yin J, Hu D, Lu H, Li W, Li K. Preparation of highly efficient p-doped porous camellia shell-based activated carbon and its adsorption of carotenoids in camellia oil. Front Nutr 2022; 9:1058025. [DOI: 10.3389/fnut.2022.1058025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Accepted: 10/31/2022] [Indexed: 11/17/2022] Open
Abstract
The vegetable oil industry is limited by the high cost of the refining process, and the camellia shells (CS) are beneficial to the development of the industry as a biomass raw material for camellia oil decolorization. In this study, CS-based p-doped porous activated carbon (CSHAC) obtained after the pyrolysis of H3PO4-laden CS-hydrochar (CSH) was used for the adsorption of carotenoids in camellia oil. The results showed that the adsorption efficiency of CSHAC for carotenoids was 96.5% compared to 67–87% for commercial decolorizers, and exhibited a fast adsorption rate (20 min). The results of adsorption isotherms indicated that the adsorption of carotenoids on CSHAC occurred through a multi-layer process. Furthermore, the analysis of adsorption kinetics showed that the adsorption of carotenoids by CSHAC was a complex process involving physical and chemical reactions, and chemisorption was the dominant kinetic mechanism. This superior performance of CSHAC in adsorbing carotenoids was attributed to its micro-mesoporous structure, hydrophobicity, and numerous active sites.
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Sakr AK, Al-Hamarneh IF, Gomaa H, Abdel Aal MM, Hanfi MY, Sayyed M, Khandaler MU, Cheira MF. Removal of uranium from nuclear effluent using regenerated bleaching earth steeped in β‒naphthol. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2022.110204] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Ouyang M, Huang Y, Wang Y, Luo F, Liao L. Stability of carotenoids and carotenoid esters in pumpkin (Cucurbita maxima) slices during hot air drying. Food Chem 2021; 367:130710. [PMID: 34343802 DOI: 10.1016/j.foodchem.2021.130710] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 07/22/2021] [Accepted: 07/24/2021] [Indexed: 11/04/2022]
Abstract
The levels of carotenoids and carotenoid esters in pumpkin (C. maxima) slices as affected by hot air drying (60-100 °C, 6-17 h) were assessed via an HPLC-MS/MS method. Among the 25 carotenoids and carotenoid esters identified in pumpkin flesh, xanthophyll diesters (including (all-E)-violaxanthin dipalmitate, lutein 3-O-myristate-3'-O-laurate, lutein 3-O-palmitate-3'-O-laurate, lutein 3-O-myristate-3'-O-palmitate, lutein 3-O-stearate-3'-O-myristate and lutein 3-O-stearate-3'-O-palmitate) accounted for 43% of the total carotenoids (853.6 ± 18.5 μg/g, dried weight). Dihydroxy xanthophylls, especially those containing 5,6-epoxy group, were more heat-labile than carotenes, while xanthophylls were less heat stable than their diester counterparts. The degradation rates (first-order reactions, R2 = 0.983-0.992) for lutein diesters (rate constant: 0.002-0.049 h-1) in pumpkin slices were only 10-20% of that for lutein (rate constant: 0.020-0.243 h-1) during hot air drying, and 76-98% of lutein diesters could be retained in the final dried products.
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Affiliation(s)
- Mengyun Ouyang
- College of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Rd, Changsha, Hunan 410128, PR China
| | - Yiqun Huang
- School of Chemistry and Food Engineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, PR China
| | - Yan Wang
- College of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Rd, Changsha, Hunan 410128, PR China.
| | - Fenglian Luo
- College of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Rd, Changsha, Hunan 410128, PR China
| | - Luyan Liao
- College of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Rd, Changsha, Hunan 410128, PR China
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