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Cheng JH, Wu HC, Yen CH, Hwang TL, Ko HH, Chang HS. Chemical Constituents with Anti-Lipid Droplet Accumulation and Anti-Inflammatory Activity from Elaeagnus glabra. PLANTS (BASEL, SWITZERLAND) 2023; 12:2943. [PMID: 37631155 PMCID: PMC10458971 DOI: 10.3390/plants12162943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 08/08/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023]
Abstract
Non-alcoholic fatty liver disease (NAFLD) is a type of steatosis caused by excess lipids accumulating in the liver. The prevalence of NAFLD has increased annually due to modern lifestyles and a lack of adequate medical treatment. Thus, we were motivated to investigate the bioactive components of Formosan plants that could attenuate lipid droplet (LD) accumulation. In a series of screenings of 3000 methanolic extracts from the Formosan plant extract bank for anti-LD accumulation activity, the methanolic extract of aerial parts of Elaeagnus glabra Thunb. showed excellent anti-LD accumulation activity. E. glabra is an evergreen shrub on which only a few phytochemical and biological studies have been conducted. Here, one new flavonoid (1), two new triterpenoids (2 and 3), and 35 known compounds (4-38) were isolated from the ethyl acetate layer of aerial parts of E. glabra via a bioassay-guided fractionation process. Their structures were characterized by 1D and 2D NMR, UV, IR, and MS data. Among the isolated compounds, methyl pheophorbide a (37) efficiently reduced the normalized LD content to 0.3% with a concentration of 20 μM in AML12 cell lines without significant cytotoxic effects. 3-O-(E)-Caffeoyloleanolic acid (13) and methyl pheophorbide a (37) showed inhibitory effects on superoxide anion generation or elastase release in fMLP/CB-treated human neutrophils (IC50 < 3.0 μM); they displayed effects similar to those of the positive control, namely, LY294002. These findings indicate that E. glabra can be used for developing a new botanical drug for managing LD accumulation and against inflammation-related diseases.
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Affiliation(s)
- Ju-Hsin Cheng
- School of Pharmacy, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan; (J.-H.C.); (H.-C.W.); (H.-H.K.)
- Graduate Institute of Natural Products, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan;
| | - Ho-Cheng Wu
- School of Pharmacy, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan; (J.-H.C.); (H.-C.W.); (H.-H.K.)
- Graduate Institute of Pharmacognosy, College of Pharmacy, Taipei Medical University, Taipei 110, Taiwan
| | - Chia-Hung Yen
- Graduate Institute of Natural Products, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan;
- Drug Development and Value Creation Research Center, Kaohsiung Medical University, Kaohsiung 807, Taiwan
- Department of Medical Research, Kaohsiung Medical University Hospital, Kaohsiung 807, Taiwan
| | - Tsong-Long Hwang
- Graduate Institute of Natural Products, College of Medicine, Chang Gung University, Taoyuan 333, Taiwan;
- Research Center for Chinese Herbal Medicine, Graduate Institute of Health Industry Technology, College of Human Ecology, Chang Gung University of Science and Technology, Taoyuan 333, Taiwan
- Department of Anesthesiology, Chang Gung Memorial Hospital, Taoyuan 333, Taiwan
| | - Horng-Huey Ko
- School of Pharmacy, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan; (J.-H.C.); (H.-C.W.); (H.-H.K.)
- Drug Development and Value Creation Research Center, Kaohsiung Medical University, Kaohsiung 807, Taiwan
- Department of Medical Research, Kaohsiung Medical University Hospital, Kaohsiung 807, Taiwan
| | - Hsun-Shuo Chang
- School of Pharmacy, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan; (J.-H.C.); (H.-C.W.); (H.-H.K.)
- Graduate Institute of Natural Products, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan;
- Drug Development and Value Creation Research Center, Kaohsiung Medical University, Kaohsiung 807, Taiwan
- Department of Medical Research, Kaohsiung Medical University Hospital, Kaohsiung 807, Taiwan
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2
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Zhang J, Urriola PE, Naeve SL, Shurson GC, Chen C. Counteracting Roles of Lipidic Aldehydes and Phenolic Antioxidants on Soy Protein Oxidation Defined by a Chemometric Survey of Solvent and Mechanically Extracted Soybean Meals. Antioxidants (Basel) 2023; 12:1419. [PMID: 37507956 PMCID: PMC10376880 DOI: 10.3390/antiox12071419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 07/07/2023] [Accepted: 07/12/2023] [Indexed: 07/30/2023] Open
Abstract
Soybean meal (SBM) is a premier source of protein for feeding food-producing animals. However, its nutritional value can be compromised by protein oxidation. In this study, a total of 54 sources of solvent extracted SBM (SSBM) and eight sources of mechanically extracted SBM (MSBM), collected from different commercial producers and geographic locations in the United States during the years 2020 and 2021, were examined by chemometric analysis to determine the extent of protein oxidation and its correlation with soybean oil extraction methods and non-protein components. The results showed substantial differences between SSBM and MSBM in the proximate analysis composition, protein carbonyl content, lipidic aldehydes, and antioxidants, as well as subtle differences between 2020 SSBM and 2021 SSBM samples in protein oxidation and moisture content. Correlation analysis further showed positive correlations between protein carbonyl content and multiple lipid parameters, including the ether extract, p-anisidine value, individual aldehydes, and total aldehydes. Among the antioxidants in SBM, negative correlations with protein carbonyl content were observed for total phenolic content and isoflavone glycoside concentrations, but not for Trolox equivalent antioxidant capacity (TEAC), α-tocopherol, and γ-tocopherol. Overall, soybean oil extraction methods, together with other factors such as enzyme treatment and environmental conditions, can significantly affect the proximate analysis composition, the protein and lipid oxidation status, and the antioxidant profile of SBM. Lipidic aldehydes and phenolic antioxidants play counteracting roles in the oxidation of soy protein. The range of protein carbonyl content measured in this study could serve as a reference to evaluate the protein quality of SBM from various sources used in animal feed.
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Affiliation(s)
- Junwei Zhang
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA
| | - Pedro E Urriola
- Department of Animal Science, University of Minnesota, St. Paul, MN 55108, USA
| | - Seth L Naeve
- Department of Agronomy and Plant Genetics, University of Minnesota, St. Paul, MN 55108, USA
| | - Gerald C Shurson
- Department of Animal Science, University of Minnesota, St. Paul, MN 55108, USA
| | - Chi Chen
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA
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Aitta E, Damerau A, Marsol-Vall A, Fabritius M, Pajunen L, Kortesniemi M, Yang B. Enzyme-assisted aqueous extraction of fish oil from Baltic herring (Clupea harengus membras) with special reference to emulsion-formation, extraction efficiency, and composition of crude oil. Food Chem 2023; 424:136381. [PMID: 37220683 DOI: 10.1016/j.foodchem.2023.136381] [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: 12/20/2022] [Revised: 05/09/2023] [Accepted: 05/12/2023] [Indexed: 05/25/2023]
Abstract
Enzyme-assisted aqueous extraction (EAAE) is a green, and scalable method to produce oil and protein hydrolysates from fish. This study investigated the role of different parameters on emulsion formation, oil recovery, and the composition of crude oil during EAAE of Baltic herring (Clupea harengus membras). Fatty acid compositions, lipid classes, tocopherols, and oxidation status of the EAAE crude oils were studied. Compared to solvent-extracted oil, EAAE resulted in a lower content of phospholipids accompanied by a 57% decrease in docosahexaenoic acid. Changing fish to water ratio from 1:1 to 2:1 (w/w) with ethanol addition led to the greatest reduction (72%) of emulsion, which resulted in an increase in oil recovery by 11%. The addition of ethanol alone, or reduction of enzyme concentration from 0.4% to 0.1% also reduced emulsion-formation significantly. Overall, emulsion reduction resulted in higher content of triacylglycerols and n - 3 polyunsaturated fatty acids in the crude oil extracted.
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Affiliation(s)
- Ella Aitta
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
| | - Annelie Damerau
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
| | - Alexis Marsol-Vall
- Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Universidad de Zaragoza, 50009 Zaragoza, Spain.
| | - Mikael Fabritius
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
| | - Lumi Pajunen
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
| | - Maaria Kortesniemi
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
| | - Baoru Yang
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
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Xiong Q, Lee YY, Li KY, Li WZ, Du Y, Liu X, Li GY, Reaney MT, Cai ZZ, Wang Y. Status of linusorbs in cold-pressed flaxseed oil during oxidation and their response toward antioxidants. Food Res Int 2022; 161:111861. [DOI: 10.1016/j.foodres.2022.111861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 08/03/2022] [Accepted: 08/21/2022] [Indexed: 11/17/2022]
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Hondo T, Ota C, Miyake Y, Furutani H, Toyoda M. Microscale supercritical fluid extraction combined with supercritical fluid chromatography and proton-transfer-reaction ionization time-of-flight mass spectrometry for a magnitude lower limit of quantitation of lipophilic compounds. J Chromatogr A 2022; 1682:463495. [PMID: 36126560 DOI: 10.1016/j.chroma.2022.463495] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 09/06/2022] [Accepted: 09/08/2022] [Indexed: 12/30/2022]
Abstract
The application of proton transfer ionization reaction mass spectrometry (PTR MS) combined with microscale supercritical fluid extraction (SFE) and supercritical fluid chromatography (SFC) aiming to quantitate single-cell fatty acid analysis levels was investigated. Using a microscale extraction vessel, the obtained low limits of quantitation (LLOQs) of arachidonic acid and arachidic acid were 1.2 and 2.7 fmol, respectively, by using less than 1 µL of sample on stainless steel frit. A series of phthalate, vitamin K1, and α-tocopherol were also tested, and the LLOQ was less than one femtomole for phthalate and 35 and 13 fmol for vitamin K1 and α-tocopherol, respectively. A microliter portion of SFE extracts was introduced into the SFC column by split injection, improving the reproducibility of the chromatography and separation efficiency. The method in the present study has great potential to quantitate lipophilic molecules on the nanogram scale of a sample without complex preparation procedures.
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Affiliation(s)
- Toshinobu Hondo
- MS-Cheminformatics LLC, Sasao-nishi 2-13-21, Toin, Inabe, Mie 511-0231, Japan; Forefront Research Center, Graduate School of Science, Osaka University, 1-1 Machikaneyama, Toyonaka, Osaka, 560-0043, Japan.
| | - Chihiro Ota
- Graduate School of Science and Engineering, Kansai University, 3-3-35 Yamate-cho, Suita, Osaka 564-8680, Japan
| | - Yumi Miyake
- Forefront Research Center, Graduate School of Science, Osaka University, 1-1 Machikaneyama, Toyonaka, Osaka, 560-0043, Japan
| | - Hiroshi Furutani
- Forefront Research Center, Graduate School of Science, Osaka University, 1-1 Machikaneyama, Toyonaka, Osaka, 560-0043, Japan; Center for Scientific Instrument Renovation and Manufacturing Support, Osaka University, 1-2 Machikaneyama, Toyonaka, Osaka, 560-0043, Japan
| | - Michisato Toyoda
- Forefront Research Center, Graduate School of Science, Osaka University, 1-1 Machikaneyama, Toyonaka, Osaka, 560-0043, Japan
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Li Y, Dai J, Tran LN, Pinkerton KE, Spindel ER, Nguyen TB. Vaping Aerosols from Vitamin E Acetate and Tetrahydrocannabinol Oil: Chemistry and Composition. Chem Res Toxicol 2022; 35:1095-1109. [PMID: 35559605 DOI: 10.1021/acs.chemrestox.2c00064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The popularity of vaping cannabis products has increased sharply in recent years. In 2019, a sudden onset of electronic cigarette/vaping-associated lung injury (EVALI) was reported, leading to thousands of cases of lung illness and dozens of deaths due to the vaping of tetrahydrocannabinol (THC)-containing e-liquids that were obtained on the black market. A potential cause of EVALI has been hypothesized due to the illicit use of vitamin E acetate (VEA) in cannabis vape cartridges. However, the chemistry that modifies VEA and THC oil, to potentially produce toxic byproducts, is not well understood under different scenarios of use. In this work, we quantified carbonyls, organic acids, cannabinoids, and terpenes in the vaping aerosol of pure VEA, purified THC oil, and an equal volume mixture of VEA and THC oil at various coil temperatures (100-300 °C). It was found under the conditions of our study that degradation of VEA and cannabinoids, including Δ9-THC and cannabigerol (CBG), occurred via radical oxidation and direct thermal decomposition pathways. Evidence of terpene degradation was also observed. The bond cleavage of aliphatic side chains in both VEA and cannabinoids formed a variety of smaller carbonyls. Oxidation at the ring positions of cannabinoids formed various functionalized products. We show that THC oil has a stronger tendency to aerosolize and degrade compared to VEA at a given temperature. The addition of VEA to the e-liquid nonlinearly suppressed the formation of vape aerosol compared to THC oil. At the same time, toxic carbonyls including formaldehyde, 4-methylpentanal, glyoxal, or diacetyl and its isomers were highly enhanced in VEA e-liquid when normalized to particle mass.
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Affiliation(s)
- Yichen Li
- Department of Environmental Toxicology, University of California Davis, Davis, California 95616, United States
| | - Jiayin Dai
- Department of Environmental Toxicology, University of California Davis, Davis, California 95616, United States
| | - Lillian N Tran
- Department of Environmental Toxicology, University of California Davis, Davis, California 95616, United States
| | - Kent E Pinkerton
- Center for Health and the Environment, University of California Davis, Davis, California 95616, United States
| | - Eliot R Spindel
- Oregon National Primate Research Center, Oregon Health & Science University, Beaverton, Oregon 97006, United States
| | - Tran B Nguyen
- Department of Environmental Toxicology, University of California Davis, Davis, California 95616, United States
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7
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Zaaboul F, Liu Y. Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects. Compr Rev Food Sci Food Saf 2022; 21:964-998. [PMID: 35181987 DOI: 10.1111/1541-4337.12924] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 11/21/2021] [Accepted: 01/10/2022] [Indexed: 12/16/2022]
Abstract
Vitamin E is a group of isoprenoid chromanols with different biological activities. It comprises eight oil-soluble compounds: four tocopherols, namely, α-, β-, γ-, and δ-tocopherols; and four tocotrienols, namely, α-, β-, γ, and δ-tocotrienols. Vitamin E isomers are well-known for their antioxidant activity, gene-regulation effects, and anti-inflammatory and nephroprotective properties. Considering that vitamin E is exclusively synthesized by photosynthetic organisms, animals can only acquire it through their diet. Plant-based food is the primary source of vitamin E; hence, oils, nuts, fruits, and vegetables with high contents of vitamin E are mostly consumed after processing, including industrial processes and home-cooking, which involve vitamin E profile and content alteration during their preparation. Accordingly, it is essential to identify the vitamin E content and profile in foodstuff to match daily intake requirements. This review summarizes recent advances in vitamin E chemistry, metabolism and metabolites, current knowledge on their contents and profiles in raw and processed plant foods, and finally, their modern developments in analytical methods.
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Affiliation(s)
- Farah Zaaboul
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic China
| | - YuanFa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic China
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8
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Lux PE, Fuchs L, Wiedmaier-Czerny N, Frank J. Oxidative stability of tocochromanols, carotenoids, and fatty acids in maize (Zea mays L.) porridges with varying phytate concentrations during cooking and in vitro digestion. Food Chem 2022; 378:132053. [PMID: 35033718 DOI: 10.1016/j.foodchem.2022.132053] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 12/06/2021] [Accepted: 01/02/2022] [Indexed: 01/01/2023]
Abstract
Phytic acid, the main storage form of phosphate in maize (Zea mays L.) grains, is known as antinutrient due to its chelating properties but may also prevent oxidation. Thus, the impact of phytic acid on the degradation of tocochromanols, carotenoids, fatty acids, and oxidation products in maize during cooking and subsequent in vitro digestion was examined. Maize porridges from low phytic acid maize flour with or without admixed phytate, or from high phytic acid maize flour were prepared, and digestion experiments conducted. HPLC-(MS) or GC-MS analyses revealed a significant decrease in tocochromanols, carotenoids, and unsaturated fatty acids in the digesta compared to the maize porridges while α-tocopherylquinone and malondialdehyde concentrations increased. The addition of phytic acid did not affect the digestive stabilities of total tocochromanols and carotenoids, but increased micellarisation efficiencies of carotenoids. In conclusion, phytate did not exert antioxidant effects in maize porridge during cooking or simulated digestion.
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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
| | - Larissa Fuchs
- Institute of Nutritional Sciences, Department of Food Biofunctionality, 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
| | - Jan Frank
- Institute of Nutritional Sciences, Department of Food Biofunctionality, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany.
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Ota C, Hondo T, Miyake Y, Furutani H, Toyoda M. Rapid Analysis of α-Tocopherol and Its Oxidation Products Using Supercritical Carbon Dioxide and Proton Transfer Reaction Ionization Mass Spectrometry. Mass Spectrom (Tokyo) 2022; 11:A0108. [PMID: 36713809 PMCID: PMC9853115 DOI: 10.5702/massspectrometry.a0108] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022] Open
Abstract
We have developed a rapid and sensitive analytical method for α-tocopherol and its oxidative products by combining online hyphenation of supercritical fluid extraction-supercritical fluid chromatography (SFC) with proton transfer reaction (PTR) ionization mass spectrometry (MS). α-Tocopherol is a well-known antioxidant that plays a vital role in the antioxidant defense system in plant cells. However, studies on the cellular mechanisms of α-tocopherol have been limited owing to the lack of a rapid analytical method, which limits the comparison of plant cells incubated in various conditions. Additionally, complex sample preparation and long chromatography separation times are required. Moreover, the majority of the involved molecules are a combination of isomers, which must be separated before applying tandem MS. α-Tocopherol produces the α-tocopheroxyl radical in the first step of its antioxidant function; another ion with the same mass may also be generated from the source. SFC separation effectively distinguished the observed ions from their oxidative products in the sample and those produced during the ionization reaction process. This method enabled the measurement of α-tocopherol and its oxidative products such as α-tocopheroxyl radical and α-tocopheryl quinone in approximately 3 min per sample, including the time required for sample preparation.
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Affiliation(s)
- Chihiro Ota
- Graduate School of Science and Engineering, Kansai University, 3–3–35 Yamate-cho, Suita, Osaka 564–8680, Japan,Forefront Research Center, Graduate School of Science, Osaka University, 1–1 Machikaneyama, Toyonaka, Osaka 560–0043, Japan
| | - Toshinobu Hondo
- Forefront Research Center, Graduate School of Science, Osaka University, 1–1 Machikaneyama, Toyonaka, Osaka 560–0043, Japan,MS-Cheminformatics LLC, Sasao-nishi 2–13–21, Toin, Inabe, Mie 511–0231, Japan
| | - Yumi Miyake
- Forefront Research Center, Graduate School of Science, Osaka University, 1–1 Machikaneyama, Toyonaka, Osaka 560–0043, Japan
| | - Hiroshi Furutani
- Forefront Research Center, Graduate School of Science, Osaka University, 1–1 Machikaneyama, Toyonaka, Osaka 560–0043, Japan,Center for Scientific Instrument Renovation and Manufacturing Support, Osaka University, 1–2 Machikaneyama, Toyonaka, Osaka 560–0043, Japan
| | - Michisato Toyoda
- Forefront Research Center, Graduate School of Science, Osaka University, 1–1 Machikaneyama, Toyonaka, Osaka 560–0043, Japan,Correspondence to: Michisato Toyoda, Forefront Research Center, Graduate School of Science, Osaka University, 1–1 Machikaneyama, Toyonaka, Osaka 560–0043, Japan, e-mail:
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Moe Htet TT, Cruz J, Khongkaew P, Suwanvecho C, Suntornsuk L, Nuchtavorn N, Limwikrant W, Phechkrajang C. PLS-regression-model-assisted raman spectroscopy for vegetable oil classification and non-destructive analysis of alpha-tocopherol contents of vegetable oils. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104119] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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