1
|
Dos Santos PM, Zanetti Corazza M, Ricardo Teixeira Tarley C. Synthesis of ionically imprinted Poly(Alylthiourea) in the presence of 1-(2-Pyridylazo)-2-Napthol (PAN) for preconcentration in magnetic dispersive solid phase of nickel ions in water and food samples. Food Chem 2024; 440:138238. [PMID: 38142556 DOI: 10.1016/j.foodchem.2023.138238] [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: 09/21/2023] [Revised: 12/04/2023] [Accepted: 12/18/2023] [Indexed: 12/26/2023]
Abstract
In the present study, a magnetic ion-imprinted polymer based on n-allylthiourea in the presence of 1-(2-pyridylazo)-2-naphthol (MIIP-PAN) was synthesized, characterized, and applied in the preconcentration of nickel ions by dispersive magnetic solid phase extraction (DMSPE) with FAAS detection. For comparison, non-imprinted polymer (MNIP-PAN) and imprinted polymer without PAN were synthesized. The characterization of the polymers was performed by FT-IR, DRX, TEM, TGA, VSM, and BET. Selectivity studies were performed comparing the competitive adsorption of Ni2+ with other cations on MIIP-PAN and MNIP-PAN, achieving higher relative selectivity coefficients for MIIP-PAN than for MNIP-PAN and NIP. Under optimized conditions, the method provided a preconcentration factor of 76.70, detection limit of 0.25 µg/L and intra-day (2.06 - 2.33 %) and inter-day (1.82 - 4.90 %) precision. The developed method was applied to samples of water, teas, and chocolate powder, and its precision was evaluated through tests of recovery and analysis of certified materials.
Collapse
Affiliation(s)
- Paula Mantovani Dos Santos
- Departamento de Química, Universidade Estadual de Londrina, Rod. Celso Garcia Cid, PR 445 Km 380, Campus Universitário, Londrina-PR, CEP 86051-990, Brazil
| | - Marcela Zanetti Corazza
- Departamento de Química, Universidade Estadual de Londrina, Rod. Celso Garcia Cid, PR 445 Km 380, Campus Universitário, Londrina-PR, CEP 86051-990, Brazil.
| | - César Ricardo Teixeira Tarley
- Departamento de Química, Universidade Estadual de Londrina, Rod. Celso Garcia Cid, PR 445 Km 380, Campus Universitário, Londrina-PR, CEP 86051-990, Brazil; Instituto Nacional de Ciência e Tecnologia (INCT) de Bioanalítica, Universidade Estadual de Campinas (UNICAMP), Instituto de Química, Departamento de Química Analítica, Cidade Universitária Zeferino Vaz s/n, CEP 13083-970, Campinas SP, Brazil
| |
Collapse
|
2
|
Zhang J, Tao S, Hou G, Zhao F, Meng Q, Tan S. Phytochemistry, nutritional composition, health benefits and future prospects of Passiflora: A review. Food Chem 2023; 428:136825. [PMID: 37441935 DOI: 10.1016/j.foodchem.2023.136825] [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: 04/06/2023] [Revised: 07/02/2023] [Accepted: 07/04/2023] [Indexed: 07/15/2023]
Abstract
Passiflora, also known as "passion fruit", is widely grown in tropical and subtropical regions. It is not only eaten raw but is also widely used in processed foods. Various extracts, juices and isolated compounds show a wide range of health effects and biological activities, such as antioxidant, anti-inflammatory, sedative, and neuroprotective effects. In this review, we not only review the phytochemical properties of Passiflora but also highlight the potential of Passiflora for food applications and the use of all parts as a source of ingredients for medicines and cosmetics that promote health and well-being. This will provide theoretical support for the integrated use of such natural products.
Collapse
Affiliation(s)
- Juan Zhang
- School of Pharmacy, Key Laboratory of Molecular Pharmacology and Drug Evaluation (Yantai University), Ministry of Education, Collaborative Innovation Center of Advanced Drug Delivery System and Biotech Drugs in Universities of Shandong, Yantai University, Yantai 264005, China
| | - Siyu Tao
- Department of Basic and Applied Medical Sciences-Physiology Group, Ghent University, 9000 Ghent, Belgium
| | - Guige Hou
- School of Pharmacy, Binzhou Medical University, Yantai 264003, China
| | - Fenglan Zhao
- School of Pharmacy, Key Laboratory of Molecular Pharmacology and Drug Evaluation (Yantai University), Ministry of Education, Collaborative Innovation Center of Advanced Drug Delivery System and Biotech Drugs in Universities of Shandong, Yantai University, Yantai 264005, China
| | - Qingguo Meng
- School of Pharmacy, Key Laboratory of Molecular Pharmacology and Drug Evaluation (Yantai University), Ministry of Education, Collaborative Innovation Center of Advanced Drug Delivery System and Biotech Drugs in Universities of Shandong, Yantai University, Yantai 264005, China.
| | - Shenpeng Tan
- School of Pharmacy, Key Laboratory of Molecular Pharmacology and Drug Evaluation (Yantai University), Ministry of Education, Collaborative Innovation Center of Advanced Drug Delivery System and Biotech Drugs in Universities of Shandong, Yantai University, Yantai 264005, China.
| |
Collapse
|
3
|
Sumczynski D, Fišera M, Salek RN, Orsavová J. The Effect of Flake Production and In Vitro Digestion on Releasing Minerals and Trace Elements from Wheat Flakes: The Extended Study of Dietary Intakes for Individual Life Stage Groups. Nutrients 2023; 15:2509. [PMID: 37299472 PMCID: PMC10255177 DOI: 10.3390/nu15112509] [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: 04/26/2023] [Revised: 05/17/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
This thorough study analyses the amounts of 43 minerals and trace elements in non-traditional wheat grains, flakes, and undigested flake portions using ICP-MS and establishes declines in their respective contents after the flake production. It also identifies appropriate dietary intakes, in vitro digestibility values, retention factors, and metal pollution indexes. The element contents in wheat flakes are lower than in wheat grains after the hydrothermal treatment process, and their declines are: Na (48-72%), Ce (47-72%), Sr (43-55%), Tl (33-43%), Ti (32-41%), U (31-44%), Ho (29-69%), Cr (26-64%), Zr (26-58%), Ag (25-52%), and Ca (25-46%). The flakes significantly contributed to the recommended dietary intake or adequate intake of particular elements for men of all categories as follows: Mn (143%) > Mo > Cu > Mg ≥ Cr > Fe (16%); for women: Mn (up to 183%) > Mo > Cu > Cr ≥ Mg > Fe (7-16%); for pregnant women aged 19-30: Mn (165%) > Mo > Cu > Mg > Cr (25%); and finally, for lactating women: Mn (127%) > Mo > Cu > Mg > Cr (17%). The contributions to the provisional tolerable weekly or monthly intakes of all toxic elements were established as being within the official limits. The daily intakes for non-essential elements were also calculated. The retention factors were calculated to assess the element concentrations in the undigested part using the digestibility values (87.4-90.5%). The highest retention factors were obtained for V (63-92%), Y (57-96%), Ce (43-76%), Pb (34-58%), Tl (32-70%), Ta (31-66%), and Ge (30-49%). K, Mg, P, Zn, Ba, Bi, Ga, Sb, Cu, Ni, and As appear to be released easily from flake matrices during digestion. The metal pollution index has been confirmed as being lower for non-traditional wheat flakes when compared with grains. Importantly, 15-25% of the metal pollution index assessed for native flakes remains in the undigested flake portion after in vitro digestion.
Collapse
Affiliation(s)
- Daniela Sumczynski
- Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic
| | - Miroslav Fišera
- Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic
| | - Richardos Nikolaos Salek
- Department of Food Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic
| | - Jana Orsavová
- Language Centre, Tomas Bata University in Zlín, Štefánikova 5670, 760 01 Zlín, Czech Republic
| |
Collapse
|
4
|
Khoza M, Kayitesi E, Dlamini BC. Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour. Foods 2021; 10:2894. [PMID: 34945445 PMCID: PMC8700615 DOI: 10.3390/foods10122894] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 10/12/2021] [Accepted: 10/15/2021] [Indexed: 11/16/2022] Open
Abstract
This study aimed to investigate the proximate composition, mineral content, functional properties, molecular structure, in vitro starch digestibility, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (DPPH, FRAP) of green banana flour (GBF) cultivars grown in South Africa. With proximate composition, Finger Rose and Pisang Awak had the highest protein (4.33 g/100 g) and fat (0.85 g/100 g) content, respectively. The highest ash content (3.50 g/100 g) occurred with both Grand Naine and FHIA-01 cultivars. Potassium and copper were the most abundant and least minerals, respectively. Pisang Awak cultivar had the highest water absorption capacity (67.11%), while Du Roi had the highest swelling power (0.83 g/g) at 90 °C. Scanning electron microscopy (SEM) images revealed that starch granules from all GBF cultivars were irregular in shape and they had dense surfaces with debris. All the GBF cultivars had similar diffraction patterns with prominent peaks from 15°-24° diffraction angles. The resistant starch (RS) and amylose content of the FHIA-01 cultivar indicates that the GBF has the potential to lower risks of type 2 diabetes and obesity. The highest TPC, TFC and antioxidant activity occurred with the Grande Naine cultivar. Based on their functional characteristics, the Grand Naine and FHIA-01 GBF cultivars could potentially be used as raw materials for bakery products as well as for the fortification of snacks.
Collapse
Affiliation(s)
- Minenhle Khoza
- Department of Biotechnology and Food Technology, Faculty of Science, DFC Campus, University of Johannesburg, Doornfontein, Johannesburg 2028, South Africa;
| | - Eugenie Kayitesi
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria 0028, South Africa;
| | - Bhekisisa C. Dlamini
- Department of Biotechnology and Food Technology, Faculty of Science, DFC Campus, University of Johannesburg, Doornfontein, Johannesburg 2028, South Africa;
| |
Collapse
|
5
|
Li M, Cao R, Tong L, Fan B, Sun R, Liu L, Wang F, Wang L. Effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components. Food Sci Nutr 2021; 9:5997-6005. [PMID: 34760232 PMCID: PMC8565220 DOI: 10.1002/fsn3.2524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 08/03/2021] [Accepted: 08/04/2021] [Indexed: 11/07/2022] Open
Abstract
Soymilk is a popular beverage in many countries owing to its nutrition and health effects. To increase household consumption of soymilk, instant soybeans were developed by freezing and subsequent drying pretreatment, which overcome the time-consuming need of soaking during soymilk preparation for home making. However, compared with the traditional soymilk making, the nutritional quality and functional properties of this soymilk made from the soybean by direct grinding in water without soaking are not clear yet. Soymilk made from untreated soybeans, soaked soybeans, and soaking, freezing, and air-drying soybeans (FADTS) were compared on their properties including nutritional components, in vitro protein digestibility, and functional components. It was found that FADTS was the best at extracting lipid and Ca, good at extracting of protein, carbohydrate, oligosaccharides, Fe, phytic acids, and tannins, and in producing soymilks with highest in vitro protein digestibility. The soluble protein and protein digestibility of FADTS (4 day) increased significantly from 44.4% and 78.5% of control to 56.2% and 85.0%, respectively. Soymilk from 4 days FADTS contained similar protein content and higher Fe content (4.40 mg/kg) compared to soaked sample (3.82 mg/kg). The results revealed that FADTS performed better at producing soymilk than untreated and soaked soybeans.
Collapse
Affiliation(s)
- Meng‐jia Li
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Ru‐ge Cao
- School of Food Science and EngineeringTianjin University of Science & TechnologyTianjinChina
| | - Li‐tao Tong
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Bei Fan
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Ruo‐qi Sun
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
- School of Food Science and EngineeringTianjin University of Science & TechnologyTianjinChina
| | - Li‐ya Liu
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Feng‐zhong Wang
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Li‐li Wang
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| |
Collapse
|