1
|
Cao X, Ru S, Fang X, Li Y, Wang T, Lyu X. Effects of alcoholic fermentation on the non-volatile and volatile compounds in grapefruit (Citrus paradisi Mac. cv. Cocktail) juice: A combination of UPLC-MS/MS and gas chromatography ion mobility spectrometry analysis. Front Nutr 2022; 9:1015924. [PMID: 36245492 PMCID: PMC9554462 DOI: 10.3389/fnut.2022.1015924] [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: 08/10/2022] [Accepted: 09/15/2022] [Indexed: 11/13/2022] Open
Abstract
Grapefruit has attracted much attention as a functional fruit, of which “Cocktail” is a special variety with low acidity. The present study aimed to investigate the effects of alcoholic fermentation on the non-volatile and volatile compounds of “Cocktail” grapefruit juice. To analyze, a non-targeted metabolomics method based on UPLC-MS/MS and volatiles analysis using GC-IMS were performed. A total of 1015 phytochemicals were identified, including 296 flavonoids and 145 phenolic acids, with noticeably increasing varieties and abundance following the fermentation. Also 57 volatile compounds were detected, and alcoholic fermentation was effective in modulating aromatic profiles of grapefruit juice, with terpenes and ketones decreasing, and alcohols increasing together with esters. Citraconic acid and ethyl butanoate were the most variable non-volatile and volatile substances, respectively. The results provide a wealth of information for the study of “Cocktail” grapefruit and will serve as a valuable reference for the large-scale production of grapefruit fermented juice in the future.
Collapse
|
2
|
Huang Y, Goh RMV, Pua A, Liu SQ, Sakumoto S, Oh HY, Ee KH, Sun J, Lassabliere B, Yu B. Effect of three milling processes (cyclone-, bead- and stone-millings) on the quality of matcha: Physical properties, taste and aroma. Food Chem 2022; 372:131202. [PMID: 34607047 DOI: 10.1016/j.foodchem.2021.131202] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 09/13/2021] [Accepted: 09/17/2021] [Indexed: 11/16/2022]
Abstract
Analysis of three matcha (cyclone-, bead- and stone-milled) revealed differences in their sizes and surface morphologies. Using liquid chromatography, 4 sugars, 6 organic acids, 18 amino acids and 9 polyphenols were detected in all matcha samples and shown to present in different amount. Moreover, 108 volatile compounds were detected and 30 potential flavour-contributing compounds were quantified by gas chromatography time-of-flight mass spectrometry using headspace-stir bar sorptive extraction-thin-film solid-phase microextraction (HS-SBSE-TFSPME). Sensory evaluation by a trained panel found that the matcha samples possess different notes (cyclone-milled: leafy; bead-milled: fishy; and stone-milled: roasty) which is supported by the volatile compound analysis. Finally, the three matcha were differentiated based on non-volatile and volatile components using principal component analysis, and the correlation between chemical composition and sensory evaluation data was carried out using partial least square regression. In conclusion, milling processes clearly affected the physical, chemical and sensory qualities of matcha.
Collapse
Affiliation(s)
- Yunle Huang
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore; Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore
| | - Rui Min Vivian Goh
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore; Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore
| | - Aileen Pua
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore; Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore
| | - Shao Quan Liu
- Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore
| | - Shunichi Sakumoto
- Fukujuen Co. Ltd, 3-1-1 Saganakadai, Kizugawa-shi, Kyoto 619-0223, Japan
| | - Hong Yun Oh
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
| | - Kim Huey Ee
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
| | - Jingcan Sun
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
| | - Benjamin Lassabliere
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
| | - Bin Yu
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore.
| |
Collapse
|
3
|
Li G, Cheng Y, Zhang T, Li Y, Han L, Liang G. Characterization of Oxygenated Heterocyclic Compounds and in vitro Antioxidant Activity of Pomelo Essential Oil. DRUG DESIGN DEVELOPMENT AND THERAPY 2021; 15:937-947. [PMID: 33688168 PMCID: PMC7936692 DOI: 10.2147/dddt.s299678] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/01/2021] [Accepted: 02/18/2021] [Indexed: 01/03/2023]
Abstract
Purpose Citrus essential oils are widely used for aromatherapy and the alternative treatment of chronic diseases. Beyond the aroma substances, they are known to contain bioactive nonvolatile components; however, little knowledge has been gained about nonvolatiles in the essential oil of pomelo (Citrus grandis Osbeck), the largest citrus fruit. The purpose of this study was to analyze the nonvolatile oxygenated heterocyclic compounds (OHCs) of pomelo essential oils and evaluate their in vitro antioxidant activities for further development. Methods Cold-pressed essential oil (CPEO) and distilled essential oil (DEO) were obtained from the peel of the Liangping pomelo cultivar. High-performance liquid chromatography (HPLC) coupled with a photodiode array and fluorescence detection method was developed to identify and quantify the OHCs of the two essential oils. Ferric reducing antioxidant power and 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2-phenyl-4,4,5,5-tetramethyl-imidazoline-1-oxyl 3-oxide (PTIO) radical scavenging assays were used to determine the antioxidative capabilities. Results Thirteen OHCs were identified in CPEO. Coumarins such as meranzin (2.0 mmol L−1) and furanocoumarins such as isoimperatorin (1.3 mmol L−1) composed the majority of nonvolatiles in CPEO. These OHCs were characterized by high proportion (58%) of side chain epoxides. Five OHCs, namely, auraptenol, 6ʹ,7ʹ-dihydroxybergamottin (6ʹ,7ʹ-DHB), imperatorin, isoimperatorin and 8-geranyloxypsoralen were first identified in pomelo CPEO. Eight OHCs were detected at trace amounts in pomelo DEO. Antioxidant assays showed that CPEO was multiple times more potent than DEO regarding the total reducing power and radical scavenging capacity. Clearance of PTIO, a stable reactive oxygen species, followed slow kinetics. Conclusion Coumarins and furanocoumarins, two families of OHCs, constituted most of the nonvolatile components in CPEO. The nonvolatiles contributed significantly to the in vitro antioxidant activity of CPEO. Pomelo CPEO showed good prospects as a potential long-lasting natural antioxidant.
Collapse
Affiliation(s)
- Guijie Li
- Citrus Research Institute, Southwest University, Chongqing, People's Republic of China
| | - Yujiao Cheng
- Citrus Research Institute, Southwest University, Chongqing, People's Republic of China
| | - Tenghui Zhang
- Chengdu Centre Testing International Group Co., Ltd., Chengdu, People's Republic of China
| | - Yingzhuo Li
- Chongqing Beibei Agricultural and Rural Committee, Chongqing, People's Republic of China
| | - Leng Han
- Citrus Research Institute, Southwest University, Chongqing, People's Republic of China
| | - Guolu Liang
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing, People's Republic of China
| |
Collapse
|