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Hermann-Ene V, Vetter W. Stable Carbon Isotope Ratios (δ 13C Values [‰]) of Individual Sterols in the Oils of C 3, C 4, and CAM Plants. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:8247-8256. [PMID: 38551065 DOI: 10.1021/acs.jafc.3c08324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/11/2024]
Abstract
The compound-specific determination of δ13C values [‰] by gas chromatography interfaced with isotope ratio mass spectrometry (GC-IRMS) is a powerful analytical method to indicate minute but relevant variations in the 13C/12C ratio of sample compounds. In this study, the δ13C values [‰] of individual sterols were measured in eleven different oils of C3, C4, and CAM plants (n = 33) by GC-IRMS. For this purpose, a suitable acetylation method was developed for sterols. Nine of the eleven phytosterols identified by GC with mass spectrometry (GC/MS) could be measured by GC-IRMS. The δ13C values [‰] of individual sterols and squalene of C3 plant oils were between 3‰ and >16‰ more negative (lighter in carbon) than in C4 and CAM oils. We also showed that the blending of C4 oils into C3 oils (exemplarily conducted with one olive and one corn oil) would be precisely determined by means of the δ13C value [‰] of β-sitosterol.
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Affiliation(s)
- Vanessa Hermann-Ene
- Institute of Food Chemistry (170b), University of Hohenheim, Garbenstrasse 28, D-70599 Stuttgart, Germany
| | - Walter Vetter
- Institute of Food Chemistry (170b), University of Hohenheim, Garbenstrasse 28, D-70599 Stuttgart, Germany
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Li H, He Y, Jia L, Liu Y, Yang D, Shao S, Lv G, Yang H, Zheng H, Cui X, Zhou Y, Peng Z. Effect of cocooning conditions on the structure, carbon and nitrogen isotope ratios of silks. PLoS One 2023; 18:e0291769. [PMID: 37733796 PMCID: PMC10513321 DOI: 10.1371/journal.pone.0291769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Accepted: 09/05/2023] [Indexed: 09/23/2023] Open
Abstract
The stable isotope technique provides the possibility to trace ancient textiles because the technique is associated with advantages such as trace indication, fast detection, and accurate results. Since different cocooning conditions may impact cocoons even under identical habitats, it is important to investigate the effects of different cocooning temperatures and humidity on the isotope incorporation values in the cocoons. In this study, silk fibers were reeled under different conditions of temperature and humidity, followed by analysis of the secondary structure of cocoon proteins and isotope incorporation patterns. We found that the deviations in carbon isotope values of silk under different cocooning conditions could reach up to 0.76‰, while the deviation in carbon isotope values at different locations of a single silk was 2.75‰. Further, during the cocooning process, depletion of the 13C-isotope at different locations of the silk fibers was observed, reducing the δ13C values. We proposed that the changes in carbon isotopes in silk were related to the content of sericin and silk fibroin in silk. Finally, we did not observe a significant difference in isotope ratios in degummed cocoons. In summary, the 13C isotope was enriched in sericin, whereas 15N was enriched in fibroin, and these findings provide basic information for tracing the provenance of silks.
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Affiliation(s)
- Hao Li
- School of Materials Science and Engineering, Zhejiang Sci-Tech University, Hangzhou, China
- Institute of Textile Conservation, Zhejiang Sci-Tech University, Hangzhou, China
| | - Yujie He
- School of Materials Science and Engineering, Zhejiang Sci-Tech University, Hangzhou, China
- Institute of Textile Conservation, Zhejiang Sci-Tech University, Hangzhou, China
| | - Liling Jia
- China National Silk Museum, Hangzhou, China
| | - Yong Liu
- School of Materials Science and Engineering, Zhejiang Sci-Tech University, Hangzhou, China
- Institute of Textile Conservation, Zhejiang Sci-Tech University, Hangzhou, China
| | - Dan Yang
- School of Materials Science and Engineering, Zhejiang Sci-Tech University, Hangzhou, China
- Institute of Textile Conservation, Zhejiang Sci-Tech University, Hangzhou, China
| | - Shuai Shao
- School of Materials Science and Engineering, Zhejiang Sci-Tech University, Hangzhou, China
- Institute of Textile Conservation, Zhejiang Sci-Tech University, Hangzhou, China
| | - Gang Lv
- School of Materials Science and Engineering, Zhejiang Sci-Tech University, Hangzhou, China
- Institute of Textile Conservation, Zhejiang Sci-Tech University, Hangzhou, China
| | | | | | - Xuhong Cui
- College of Life Science, China Jiliang University, Hangzhou, China
| | - Yang Zhou
- China National Silk Museum, Hangzhou, China
| | - Zhiqin Peng
- School of Materials Science and Engineering, Zhejiang Sci-Tech University, Hangzhou, China
- Institute of Textile Conservation, Zhejiang Sci-Tech University, Hangzhou, China
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Stable isotope analysis confirms substantial changes in the fatty acid composition of bacteria treated with antimicrobial random peptide mixtures (RPMs). Sci Rep 2022; 12:11230. [PMID: 35789165 PMCID: PMC9252987 DOI: 10.1038/s41598-022-13134-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Accepted: 05/20/2022] [Indexed: 11/08/2022] Open
Abstract
Resistance of plant-pathogenic bacteria to classic antibiotics has prompted the search for suitable alternative antimicrobial substances. One promising strategy could be the use of purposely synthesized random peptide mixtures (RPMs). Six plant-pathogenic bacteria were cultivated and treated with two RPMs previously found to show antimicrobial activity mainly by bacterial membrane disruption. Here, we show that bacteria treated with RPMs showed partly remarkable changes in the fatty acid pattern while those unaffected did not. Quantitative changes could be verified by compound specific isotope analysis of δ13C values (‰). This technique was employed due to the characteristic feature of stronger bonds between heavier isotopes in (bio)chemical reactions. As a proof of concept, the increase in abundance of a fatty acid group after RPM treatment was accompanied with a decrease in the 13C content and vice versa. We propose that our findings will help designing and synthesizing more selective antimicrobial peptides.
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Experimental study of nitrogen isotope separation by ion-exchange chromatography: effect of process factors. J Radioanal Nucl Chem 2021. [DOI: 10.1007/s10967-021-08079-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Krauß S, Becker L, Vetter W. Patterns and compound specific stable carbon isotope analysis (δ 13 C) of capsaicinoids in Cayenne chilli fruits of different ripening stages. PHYTOCHEMICAL ANALYSIS : PCA 2021; 32:530-543. [PMID: 33029820 DOI: 10.1002/pca.3001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 09/11/2020] [Accepted: 09/12/2020] [Indexed: 06/11/2023]
Abstract
INTRODUCTION Capsaicinoids are alkaloids of high pungency which are exclusively formed by fruits of the genus Capsicum. Capsaicinoid content and composition of Capsicum fruits are influenced by ripening. OBJECTIVE Determination of changes in content and pattern of individual capsaicinoids in chilli pods with fruit ripening. Compound specific stable carbon isotope analysis (δ13 C values (‰), CSIA) was used for a better understanding of capsaicinoid development during fruit ripening. METHODOLOGY Cayenne chillies (Capsicum annuum) were grown in a glasshouse and harvested from different plants at four ripening stages (unripe, semi-ripe, ripe, overripe). Nine capsaicinoids (one verified by synthesis) were quantified by gas chromatography with mass spectrometry (GC-MS). For CSIA, an acetylation method for derivatising capsaicinoids was developed. RESULTS Variations in the patterns of the nine capsaicinoids were not relatable to a distinct ripening stage and also total contents varied extensively from plant to plant. However, changes in total capsaicinoid concentrations were systematic. In almost all plants, maximum values were reached in unripe fruits, then decreased to semi-ripe samples and increased again in the following ripening process. Likewise, δ13 C values of individual capsaicinoids were always by ~2‰ heavier in unripe than in semi-ripe or ripe fruits. However, direction of changes in sum-δ13 C values (‰) (taking contributions of all capsaicinoids together) could not be explained by corresponding variations in capsaicinoid concentrations. CONCLUSIONS Both quantification and δ13 C values (‰) verified the presence of ripening-related changes in the capsaicinoid content which may be caused by simultaneously proceeding reactions like synthesis, storage and degradation of capsaicinoids.
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Affiliation(s)
- Stephanie Krauß
- University of Hohenheim, Institute of Food Chemistry (170b), Stuttgart, Germany
| | - Laura Becker
- University of Hohenheim, Institute of Food Chemistry (170b), Stuttgart, Germany
| | - Walter Vetter
- University of Hohenheim, Institute of Food Chemistry (170b), Stuttgart, Germany
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Zhang L, Wu S, Jin X. Fatty Acid Stable Carbon Isotope Ratios Combined with Oxidation Kinetics for Characterization and Authentication of Walnut Oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:6701-6709. [PMID: 34100285 DOI: 10.1021/acs.jafc.1c01843] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Walnut oil is vulnerable to oxidation due to its high content of polyunsaturated fatty acids and adulteration due to its high price. This study investigated 12 typical walnut oils from six main walnut-producing areas in China, using differential scanning calorimetry (DSC), Rancimat test, gas chromatography (GC), elemental analyzer-isotope ratio mass spectrometry (EA-IRMS) and GC-IRMS combined with oxidation kinetic analysis, Pearson correlation analysis, and principal component analysis (PCA). The melting and crystallization profiles using DSC indicated that walnut oils with a relatively high crystal onset temperature tended to be more stable against oxidation. Oleic acid was found to be the most characteristic fatty acid in walnut oil, with a content ranging from 13.84 to 35.08%. Two walnut oils with the highest oleic acid contents of 35.08 and 32.78% had the highest activation energies in nonisothermal DSC. Their predicted shelf lives based on the Rancimat test were 3.5-4.0 times longer than that of the oil with the highest α-linolenic acid at 4 °C and 3.1-3.5 times longer at 25 °C. The δ13C values of walnut oils were determined by EA-IRMS, and the δ13C values of fatty acids were determined by GC-IRMS. Fatty acid stable carbon isotope ratios combined with PCA were successfully applied to intuitively discriminate different walnut oils. The results suggested that fatty acid δ13C values determined by IRMS combined with chemometrics and lipid compositions are promising as a powerful means of vegetable oil authentication and discrimination.
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Affiliation(s)
- Limin Zhang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Shimin Wu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Xinyu Jin
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
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Lux PE, Schneider J, Müller F, Wiedmaier-Czerny N, Vetter W, Weiß TM, Würschum T, Frank J. Location and Variety but Not Phosphate Starter Fertilization Influence the Profiles of Fatty Acids, Carotenoids, and Tocochromanols in Kernels of Modern Corn ( Zea mays L.) Hybrids Cultivated in Germany. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2845-2854. [PMID: 33646789 DOI: 10.1021/acs.jafc.0c07571] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Phosphate is a limiting plant nutrient and essential for corn growth and development. Thus, the impact of phosphate fertilization, location, and the variety of modern corn (Zea mays L.) hybrids on the profiles of fatty acids, carotenoids, and tocochromanols (vitamin E) was assessed in corn grains. Eight different corn hybrids were grown with (52.9 kg of phosphorus per ha) or without starter fertilizer at three experimental sites in Germany. Location (p < 0.05) and genetics (p < 0.001) but not phosphate fertilization significantly altered the concentrations of individual saturated and unsaturated fatty acids, carotenoids, and tocochromanols. Significant (p < 0.05) interaction effects on the concentrations were mainly observed between the variety and the location. In conclusion, the choice of the corn variety had a more significant impact on the biosynthesis of fatty acids, carotenoids, and tocochromanols than the location or phosphate application on phosphate-sufficient soils.
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Affiliation(s)
- Peter E Lux
- Institute of Nutritional Sciences, Department of Food Biofunctionality, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Jeanine Schneider
- Institute of Nutritional Sciences, Department of Food Biofunctionality, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Franziska Müller
- Institute of Food Chemistry, Department of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Nina Wiedmaier-Czerny
- Institute of Food Chemistry, Department of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Walter Vetter
- Institute of Food Chemistry, Department of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Thea M Weiß
- Institute of Plant Breeding, Seed Science and Population Genetics, University of Hohenheim, Fruwirthstrasse 21, 70599 Stuttgart, Germany
| | - Tobias Würschum
- Institute of Plant Breeding, Seed Science and Population Genetics, University of Hohenheim, Fruwirthstrasse 21, 70599 Stuttgart, Germany
| | - Jan Frank
- Institute of Nutritional Sciences, Department of Food Biofunctionality, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
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Krauß S, Vetter W. Geographical and Species Differentiation of Truffles ( Tuber spp.) by Means of Stable Isotope Ratio Analysis of Light Elements (H, C, and N). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14386-14392. [PMID: 32378890 DOI: 10.1021/acs.jafc.0c01051] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Truffles (Tuber spp.) are considered the most expensive edible fungi and, therefore, are highly prone to food fraud. In this study, authentic truffles from different countries of origin and species were characterized by the determination of their stable carbon, nitrogen, and hydrogen isotope ratios (bulk δ2H, δ13C, and δ15N values). Chinese truffles from Yunnan or related provinces (n = 19) could be well-separated from all European samples (eight countries; n = 105) by means of their significantly (p < 0.05) more negative δ2H values. Furthermore, samples of the second most expensive European species Tuber magnatum were both more enriched in 15N and more depleted in 13C compared to the remaining samples, which allowed for an unequivocal differentiation. Hence, stable isotope ratio analysis could be of high value in terms of authentication of truffles.
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Affiliation(s)
- Stephanie Krauß
- Institute of Food Chemistry (170b), University of Hohenheim, Garbenstraße 28, D-70599 Stuttgart, Germany
| | - Walter Vetter
- Institute of Food Chemistry (170b), University of Hohenheim, Garbenstraße 28, D-70599 Stuttgart, Germany
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Sommer K, Krauß S, Vetter W. Differentiation of European and Chinese Truffle ( Tuber sp.) Species by Means of Sterol Fingerprints. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14393-14401. [PMID: 33138362 DOI: 10.1021/acs.jafc.0c06011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The increasing demand of valuable truffles (Tuber sp.) has prompted new areas of naturally growing truffles entering the market. Hence, the identification of valueless Tuber species is an important task to prevent food fraud. Here, we show that sterol patterns are suited to differentiate five Tuber species (Tuber magnatum, Tuber melanosporum, Tuber aestivum, Tuber albidum, and Tuber indicum varieties) from each other. Next to the known main sterols of Tuber, ergosterol and brassicasterol, occurrence of minor sterols in differing shares resulted in characteristic fingerprints in the five Tuber species, irrespective of the country of origin. A total of 27 sterols were evaluated, and we proposed assignment criteria of main sterol relations as well as eight distinct biomarkers within the minor compounds for the differentiation of European and Chinese truffles.
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Affiliation(s)
- Katrin Sommer
- Institute of Food Chemistry (170b), University of Hohenheim, Garbenstraße 28, D-70599 Stuttgart, Germany
| | - Stephanie Krauß
- Institute of Food Chemistry (170b), University of Hohenheim, Garbenstraße 28, D-70599 Stuttgart, Germany
| | - Walter Vetter
- Institute of Food Chemistry (170b), University of Hohenheim, Garbenstraße 28, D-70599 Stuttgart, Germany
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Martín-Lara M, Chica-Redecillas L, Pérez A, Blázquez G, Garcia-Garcia G, Calero M. Liquid Hot Water Pretreatment and Enzymatic Hydrolysis as a Valorization Route of Italian Green Pepper Waste to Delivery Free Sugars. Foods 2020; 9:E1640. [PMID: 33182839 PMCID: PMC7697518 DOI: 10.3390/foods9111640] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 10/15/2020] [Accepted: 11/05/2020] [Indexed: 12/17/2022] Open
Abstract
In this work, liquid hot water pretreatment (autohydrolysis) was used to improve enzymatic hydrolysis of a commonly consumed vegetable waste in Spain, Italian green pepper, to finally produce fermentable sugars. Firstly, the effect of temperature and contact time on sugar recovery during pretreatment (in insoluble solid and liquid fraction) was studied in detail. Then, enzymatic hydrolysis using commercial cellulase was performed with the insoluble solid resulting from pretreatment. The objective was to compare results with and without pretreatment. The results showed that the pretreatment step was effective to facilitate the sugars release in enzymatic hydrolysis, increasing the global sugar yield. This was especially notable when pretreatment was carried out at 180 °C for 40 min for glucose yields. In these conditions a global glucose yield of 61.02% was obtained. In addition, very low concentrations of phenolic compounds (ranging from 69.12 to 82.24 mg/L) were found in the liquid fraction from enzymatic hydrolysis, decreasing the possibility of fermentation inhibition produced by these components. Results showed that Italian green pepper is an interesting feedstock to obtain free sugars and prevent the enormous quantity of this food waste discarded annually.
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Affiliation(s)
- M.A. Martín-Lara
- Chemical Engineering Department, Faculty of Sciences, University of Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain; (L.C.-R.); (A.P.); (G.B.); (M.C.)
| | - L. Chica-Redecillas
- Chemical Engineering Department, Faculty of Sciences, University of Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain; (L.C.-R.); (A.P.); (G.B.); (M.C.)
| | - A. Pérez
- Chemical Engineering Department, Faculty of Sciences, University of Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain; (L.C.-R.); (A.P.); (G.B.); (M.C.)
| | - G. Blázquez
- Chemical Engineering Department, Faculty of Sciences, University of Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain; (L.C.-R.); (A.P.); (G.B.); (M.C.)
| | - G. Garcia-Garcia
- Department of Chemical and Biological Engineering, The University of Sheffield, Sir Robert Hadfield Building, Sheffield S1 3JD, UK;
| | - M. Calero
- Chemical Engineering Department, Faculty of Sciences, University of Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain; (L.C.-R.); (A.P.); (G.B.); (M.C.)
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Fate of free and bound phytol and tocopherols during fruit ripening of two Capsicum cultivars. Sci Rep 2020; 10:17310. [PMID: 33057127 PMCID: PMC7560742 DOI: 10.1038/s41598-020-74308-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Accepted: 09/21/2020] [Indexed: 11/08/2022] Open
Abstract
Phytol and tocopherols and their fatty acid esters (PFAE and TFAE) are isoprenoid lipid components which can be found for instance in vegetables. Their behavior during maturation of fruits and vegetables could reveal valuable information on their biosynthetic formation and biological function. As pods of the genus Capsicum contain considerable amounts of both PFAE and TFAE, two cultivars (i.e. Capsicum annuum var. Forajido and Capsicum chinense var. Habanero) were grown in a greenhouse project. The date of flowering and fruit formation of each blossom was noted and fruits were harvested in four specific periods which corresponded with different stages of ripening, i.e. unripe, semi-ripe, ripe and overripe. Quantification by means of gas chromatography mass spectrometry and creation of development profiles strongly supported the suggestion that PFAE and TFAE were formed as storage molecules during fruit ripening and parallel degradation of chlorophyll. Additionally, compound-specific carbon isotope ratios (δ13C values (‰)) of originally in PFAE and chlorophyll bound phytol ultimately proved that PFAE, besides tocopherols, serve as sink for the cytotoxic phytol moiety released from chlorophyll degradation during fruit ripening. Furthermore, color measurements were successfully implemented to simplify the usually cumbersome separation of chili fruits into different ripening degrees.
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Wu Q, Krauß S, Vetter W. Occurrence and fate studies (sunlight exposure and stable carbon isotope analysis) of the halogenated natural product MHC-1 and its producer Plocamium cartilagineum. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 736:139680. [PMID: 32474271 DOI: 10.1016/j.scitotenv.2020.139680] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 05/19/2020] [Accepted: 05/22/2020] [Indexed: 05/24/2023]
Abstract
MHC-1 is a halogenated natural product (HNP) produced by the red seaweed Plocamium cartilagineum. MHC-1 concentrations of 550-2700 μg/g dry weight were found in Plocamium collected by divers at Heligoland (Germany). Compared to that MHC-1 concentrations were much lower in samples collected on beaches in Ireland and Portugal. Exposure of leaves of Plocamium to sunlight showed that MHC-1 was readily transformed by hydrodebromination. At Heligoland in March, MHC-1 (δ13C value -45.2‰) was lighter in carbon by ~15‰ compared to the bulk δ13C value (‰) of Plocamium (-30.7‰). Collected at the same time and location at Heligoland, samples of Halichondria and Mastocarpus sp. were richer in carbon (by ~10‰) as Plocamium. However, the δ13C value of MHC-1 in Halichondria (-44.6‰) and Mastocarpus sp. (-42.1‰) was as negative as in Plocamium. This was indirect proof that MHC-1 was produced by Plocamium and then released into the water phase from where it then was bioconcentrated by Halichondria and Mastocarpus sp. In agreement with that, concentrations of MHC-1 in Halichondria and Mastocarpus sp. were much lower than in Plocamium. In addition, a potential isomer of MHC-1 (compound X) was detected in all samples from Heligoland at ~2% of the MHC-1 level.
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Affiliation(s)
- Qiong Wu
- University of Hohenheim, Institute of Food Chemistry (170b), Garbenstraße 28, D-70599 Stuttgart, Germany
| | - Stephanie Krauß
- University of Hohenheim, Institute of Food Chemistry (170b), Garbenstraße 28, D-70599 Stuttgart, Germany
| | - Walter Vetter
- University of Hohenheim, Institute of Food Chemistry (170b), Garbenstraße 28, D-70599 Stuttgart, Germany.
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Wu Q, Schlag S, Uren R, van der Lingen CD, Bouwman H, Vetter W. Polyhalogenated Compounds (Halogenated Natural Products and POPs) in Sardine ( Sardinops sagax) from the South Atlantic and Indian Oceans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:6084-6091. [PMID: 32378893 DOI: 10.1021/acs.jafc.0c01530] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Halogenated natural products (HNPs) and persistent organic pollutants (POPs) were quantified in South African sardines (Sardinops sagax) from one site in the South Atlantic Ocean and one in the Indian Ocean. At both sites, HNPs [2,3,3',4,4',5,5'-heptachloro-1'-methyl-1,2'-bipyrrole (Q1), mixed halogenated compound 1 (MHC-1), 2,4,6-tribromoanisole (2,4,6-TBA), 2'-MeO-BDE 68 (BC-2), and 6-MeO-BDE 47 (BC-3)] were 1 order of magnitude higher concentrated than anthropogenic POPs [mainly polychlorinated biphenyls (PCBs) and dichlorodiphenyltrichloroethane (DDT), ∼3 ng/g lipids]. MHC-1 and Q1 were the major HNPs in the samples from both sites, contributing with up to 49 and 52 ng/g lipids, respectively. The same 1,1-dichloro-2,2-bis(4-chlorophenyl)ethane (p,p'-DDE)/PCB ratio suggested that the major POPs were evenly distributed at both sites. Different ratios of Q1/MHC-1 in the samples from the Indian (∼2:1) and South Atlantic (∼1:1) Oceans indicated that the occurrence of HNPs in seafood is difficult to predict and should be investigated more in detail. The PCB levels in sardines were found to pose no risk to human consumers, whereas HNPs could not be evaluated because of the lack of toxicological data.
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Affiliation(s)
- Qiong Wu
- Institute of Food Chemistry (170b), University of Hohenheim, Garbenstraße 28, D-70599 Stuttgart, Germany
| | - Sarah Schlag
- Institute of Food Chemistry (170b), University of Hohenheim, Garbenstraße 28, D-70599 Stuttgart, Germany
| | - Ryan Uren
- Environmental Sciences and Management, North-West University, 2531 Potchefstroom, South Africa
| | - Carl D van der Lingen
- Fisheries Management, Department of Agriculture, Forestry and Fisheries, 8000 Cape Town, South Africa
- Marine Research Institute and Department of Biological Sciences, University of Cape Town, 7701 Cape Town, South Africa
| | - Hindrik Bouwman
- Environmental Sciences and Management, North-West University, 2531 Potchefstroom, South Africa
| | - Walter Vetter
- Institute of Food Chemistry (170b), University of Hohenheim, Garbenstraße 28, D-70599 Stuttgart, Germany
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Francois G, Fabrice V, Didier M. Traceability of fruits and vegetables. PHYTOCHEMISTRY 2020; 173:112291. [PMID: 32106013 DOI: 10.1016/j.phytochem.2020.112291] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 01/27/2020] [Accepted: 02/01/2020] [Indexed: 05/22/2023]
Abstract
Food safety and traceability are nowadays a constant concern for consumers, and indeed for all actors in the food chain, including those involved in the fruit and vegetable sector. For the EU, the principles and legal requirements of traceability are set out in Regulation 178/2002. Currently however the regulation does not describe any analytical traceability tools. Furthermore, traceability systems for fruits and vegetables face increasing competition due to market globalization. The current challenge for actors in this sector is therefore to be sufficiently competitive in terms of price, traceability, quality and safety to avoid scandal and fraud. For all these reasons, new, flexible, cheap and efficient traceability tools, as isotopic analysis, DNA fingerprinting and metabolomic profiling coupled with chemometrics are needed.
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Affiliation(s)
- Guyon Francois
- Service Commun des Laboratoires, Laboratoire de Bordeaux/Pessac, 3 Avenue du Dr. A. Schweitzer, 33608, Pessac Cedex, France.
| | - Vaillant Fabrice
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France; AGROSAVIA (Colombian Corporation for Agricultural Research), C.I. La Selva, Km 7 via las Palmas, Rionegro, Antioquia, Colombia
| | - Montet Didier
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France
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15
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Abstract
AbstractFuran fatty acids (FuFAs) are valuable minor compounds in our food with excellent antioxidant properties. Naturally occurring FuFAs are characterised by a central furan moiety with one or two methyl groups in β-/β’-position of the heterocycle (monomethyl- or M-FuFAs and dimethyl- or D-FuFAs). Comparably high concentrations of D-/M-FuFAs were reported in soybeans, but soy is often consumed as a processed product, such as full-fat soy flour and flakes, soy drink, tofu and texturised soy protein (TSP). Due to the chemical lability of D-/M-FuFAs, e.g. in the presence of light or oxygen, a degradation during the processing is possible. For this purpose, freshly harvested soybeans (n = 4) and differently processed soybean products (n = 22) were analysed on FuFAs. Three FuFAs, i.e. 11-(3,4-dimethyl-5-pentylfuran-2-yl)-undecanoic acid (11D5), 9-(3,4-dimethyl-5-pentylfuran-2-yl)-nonanoic acid (9D5), and 9-(3-methyl-5-pentylfuran-2-yl)-nonanoic acid (9M5), were identified and quantified in all fresh soybeans and most of the processed soy products (n = 20). A trend towards lower D-/M-FuFA contents in higher processed products was observable. Lower FuFA concentrations were usually accompanied with a decrease of the share of the less stable D-FuFAs (9D5, 11D5) in favour of the M-FuFA 9M5. Furthermore, one or two 3,4-nonmethylated furan fatty acids (N-FuFAs), i.e. 8-(5-hexylfuran-2-yl)-octanoic acid (8F6) and partly 7-(5-heptylfuran-2-yl)-heptanoic acid (7F7), were detected in all processed products, but not in the freshly harvested soybeans. Our results indicate that D-/M-/N-FuFAs may serve as suitable markers for both, careful manufacturing processes and adequate storage conditions of soy products.
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Krauß S, Vieweg A, Vetter W. Stable isotope signatures (δ 2 H-, δ 13 C-, δ 15 N-values) of walnuts (Juglans regia L.) from different regions in Germany. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1625-1634. [PMID: 31802505 DOI: 10.1002/jsfa.10174] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 11/25/2019] [Accepted: 11/25/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Walnuts (Juglans regia L.) are considered of high value for human nutrition and are cultivated worldwide. With globalization, however, the demand for regional products has increased. Isotopic fingerprints (δ2 H-, δ15 N- and δ13 C-values (‰)) created by means of stable isotope ratio mass spectrometry provide the possibility of tracing the geographical provenance of plant foods. RESULTS Authentic walnut samples from different geographical regions in Germany could be separated from each other by means of their bulk δ2 H-values (‰) with samples from northern regions being more enriched in 2 H than samples collected from southern Germany. Next to precipitation data, the topography of the surrounding landscape of the sampling sites was taken into account for data interpretation by the creation of approximate elevation profiles. Moreover, German walnuts could be separated from French walnuts which showed significantly higher δ2 H-values (‰). Variations in annual total precipitation was reflected by the shift in δ2 H-ranges (‰) depending on the harvesting year. Additionally, organic walnuts could be well separated from conventionally produced walnuts due to their distinct δ15 N-values (‰) which could be ascribed to a cultivation practice common for organic farming. CONCLUSIONS The data presented here outlined the potential of determining isotopic fingerprints of walnuts from different sites within one country for tracing their regional origin and revealing their cultivation conditions. Including topographic characteristics between the sampling locations as well as precipitation data helped to even differentiate walnuts from two adjoining countries. © 2019 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Stephanie Krauß
- Institute of Food Chemistry (170b), University of Hohenheim, Stuttgart, Germany
| | - Annika Vieweg
- Institute of Food Chemistry (170b), University of Hohenheim, Stuttgart, Germany
| | - Walter Vetter
- Institute of Food Chemistry (170b), University of Hohenheim, Stuttgart, Germany
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