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Kalyniukova A, Várfalvyová A, Płotka-Wasylka J, Majchrzak T, Makoś-Chełstowska P, Tomášková I, Pešková V, Pastierovič F, Jirošová A, Andruch V. Deep eutectic solvent-based shaking-assisted extraction for determination of bioactive compounds from Norway spruce roots. Front Chem 2024; 12:1385844. [PMID: 38629104 PMCID: PMC11018933 DOI: 10.3389/fchem.2024.1385844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Accepted: 03/14/2024] [Indexed: 04/19/2024] Open
Abstract
Polyphenolic compounds play an essential role in plant growth, reproduction, and defense mechanisms against pathogens and environmental stresses. Extracting these compounds is the initial step in assessing phytochemical changes, where the choice of extraction method significantly influences the extracted analytes. However, due to environmental factors, analyzing numerous samples is necessary for statistically significant results, often leading to the use of harmful organic solvents for extraction. Therefore, in this study, a novel DES-based shaking-assisted extraction procedure for the separation of polyphenolic compounds from plant samples followed by LC-ESI-QTOF-MS analysis was developed. The DES was prepared from choline chloride (ChCl) as the hydrogen bond acceptor (HBA) and fructose (Fru) as the hydrogen bond donor (HBD) at various molar ratios with the addition of 30% water to reduce viscosity. Several experimental variables affecting extraction efficiency were studied and optimized using one-variable-at-a-time (OVAT) and confirmed by response surface design (RS). Nearly the same experimental conditions were obtained using both optimization methods and were set as follows: 30 mg of sample, 300 mg of ChCl:Fru 1:2 DES containing 30% w/w of water, 500 rpm shaking speed, 30 min extraction time, 10°C extraction temperature. The results were compared with those obtained using conventional solvents, such as ethanol, methanol and water, whereby the DES-based shaking-assisted extraction method showed a higher efficiency than the classical procedures. The greenness of the developed method was compared with the greenness of existing procedures for the extraction of polyphenolic substances from solid plant samples using the complementary green analytical procedure index (ComplexGAPI) approach, while the results for the developed method were better or comparable to the existing ones. In addition, the practicability of the developed procedure was evaluated by application of the blue applicability grade index (BAGI) metric. The developed procedure was applied to the determination of spruce root samples with satisfactory results and has the potential for use in the analysis of similar plant samples.
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Affiliation(s)
- Alina Kalyniukova
- Faculty of Forestry and Wood Sciences, Czech University of Life Sciences Prague, Prague, Czechia
| | - Alica Várfalvyová
- Department of Analytical Chemistry, Institute of Chemistry, Faculty of Science, P. J. Šafárik University, Košice, Slovakia
| | - Justyna Płotka-Wasylka
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Tomasz Majchrzak
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Patrycja Makoś-Chełstowska
- Department of Process Engineering and Chemical Technology, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Ivana Tomášková
- Faculty of Forestry and Wood Sciences, Czech University of Life Sciences Prague, Prague, Czechia
| | - Vítězslava Pešková
- Faculty of Forestry and Wood Sciences, Czech University of Life Sciences Prague, Prague, Czechia
| | - Filip Pastierovič
- Faculty of Forestry and Wood Sciences, Czech University of Life Sciences Prague, Prague, Czechia
| | - Anna Jirošová
- Faculty of Forestry and Wood Sciences, Czech University of Life Sciences Prague, Prague, Czechia
| | - Vasil Andruch
- Department of Analytical Chemistry, Institute of Chemistry, Faculty of Science, P. J. Šafárik University, Košice, Slovakia
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Battling S, Engel T, Herweg E, Niehoff PJ, Pesch M, Scholand T, Schöpping M, Sonntag N, Büchs J. Highly efficient fermentation of 5-keto-D-fructose with Gluconobacter oxydans at different scales. Microb Cell Fact 2022; 21:255. [PMID: 36496372 PMCID: PMC9741787 DOI: 10.1186/s12934-022-01980-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Accepted: 11/30/2022] [Indexed: 12/13/2022] Open
Abstract
BACKGROUND The global market for sweeteners is increasing, and the food industry is constantly looking for new low-caloric sweeteners. The natural sweetener 5-keto-D-fructose is one such candidate. 5-Keto-D-fructose has a similar sweet taste quality as fructose. Developing a highly efficient 5-keto-D-fructose production process is key to being competitive with established sweeteners. Hence, the 5-keto-D-fructose production process was optimised regarding titre, yield, and productivity. RESULTS For production of 5-keto-D-fructose with G. oxydans 621H ΔhsdR pBBR1-p264-fdhSCL-ST an extended-batch fermentation was conducted. During fructose feeding, a decreasing respiratory activity occurred, despite sufficient carbon supply. Oxygen and second substrate limitation could be excluded as reasons for the decreasing respiration. It was demonstrated that a short period of oxygen limitation has no significant influence on 5-keto-D-fructose production, showing the robustness of this process. Increasing the medium concentration increased initial biomass formation. Applying a fructose feeding solution with a concentration of approx. 1200 g/L, a titre of 545 g/L 5-keto-D-fructose was reached. The yield was with 0.98 g5-keto-d-fructose/gfructose close to the theoretical maximum. A 1200 g/L fructose solution has a viscosity of 450 mPa∙s at a temperature of 55 °C. Hence, the solution itself and the whole peripheral feeding system need to be heated, to apply such a highly concentrated feeding solution. Thermal treatment of highly concentrated fructose solutions led to the formation of 5-hydroxymethylfurfural, which inhibited the 5-keto-D-fructose production. Therefore, fructose solutions were only heated to about 100 °C for approx. 10 min. An alternative feeding strategy was investigated using solid fructose cubes, reaching the highest productivities above 10 g5-keto-d-fructose/L/h during feeding. Moreover, the scale-up of the 5-keto-D-fructose production to a 150 L pressurised fermenter was successfully demonstrated using liquid fructose solutions (745 g/L). CONCLUSION We optimised the 5-keto-D-fructose production process and successfully increased titre, yield and productivity. By using solid fructose, we presented a second feeding strategy, which can be of great interest for further scale-up experiments. A first scale-up of this process was performed, showing the possibility for an industrial production of 5-keto-D-fructose.
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Affiliation(s)
- Svenja Battling
- grid.1957.a0000 0001 0728 696XAVT-Chair for Biochemical Engineering, RWTH Aachen University, Forckenbeckstraße 51, 52074 Aachen, Germany
| | - Tobias Engel
- grid.1957.a0000 0001 0728 696XAVT-Chair for Biochemical Engineering, RWTH Aachen University, Forckenbeckstraße 51, 52074 Aachen, Germany
| | - Elena Herweg
- grid.1957.a0000 0001 0728 696XAVT-Chair for Biochemical Engineering, RWTH Aachen University, Forckenbeckstraße 51, 52074 Aachen, Germany
| | - Paul-Joachim Niehoff
- grid.1957.a0000 0001 0728 696XAVT-Chair for Biochemical Engineering, RWTH Aachen University, Forckenbeckstraße 51, 52074 Aachen, Germany
| | - Matthias Pesch
- grid.1957.a0000 0001 0728 696XAVT-Chair for Biochemical Engineering, RWTH Aachen University, Forckenbeckstraße 51, 52074 Aachen, Germany
| | - Theresa Scholand
- grid.1957.a0000 0001 0728 696XAVT-Chair for Biochemical Engineering, RWTH Aachen University, Forckenbeckstraße 51, 52074 Aachen, Germany
| | - Marie Schöpping
- grid.1957.a0000 0001 0728 696XAVT-Chair for Biochemical Engineering, RWTH Aachen University, Forckenbeckstraße 51, 52074 Aachen, Germany
| | - Nina Sonntag
- grid.1957.a0000 0001 0728 696XAVT-Chair for Biochemical Engineering, RWTH Aachen University, Forckenbeckstraße 51, 52074 Aachen, Germany
| | - Jochen Büchs
- grid.1957.a0000 0001 0728 696XAVT-Chair for Biochemical Engineering, RWTH Aachen University, Forckenbeckstraße 51, 52074 Aachen, Germany
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Validation of a Rapid Ultrasound-Assisted Extraction Coupled with Anion Exchange Chromatography Method for the Determination of D-Psicose in Raisin Matrices. SEPARATIONS 2022. [DOI: 10.3390/separations9120408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022] Open
Abstract
D-psicose is a rare sugar, used as an alternative to the natural sweetener that provides 70% of sucrose’s sweetness, with low-calorie absorption in the human body. Considering the health-beneficial effect and high availability of D-psicose in raisins (the world’s most consumed dried fruit), it is of interest to establish a reliable analytical method to determine D-psicose content in these matrices. Herein, a new method for determining D-psicose content in raisins, using ultrasound-assisted extraction in conjunction with anion exchange chromatography with pulsed amperometric detection (UAE-HPAEC-PAD) systems, has been developed and validated. The stability of D-psicose and its precursor was priorly assessed by applying a specific ultrasound power (100 W) and pulse duty cycle (0.5 s−1), with varying extraction temperatures (10, 25, 40, 55, 70, and 85 °C) and times (5, 10, 15, 20, and 25 min). The method was validated with high linearity (R2 > 0.999), accuracy (89.78–101.06%), and precision (4.8% intra-day and 4.34% inter-day). A number of raisin products were checked during the method applicability assessment. A concentration of 520 mg kg−1 was found in a specimen of commercial raisin matrix.
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Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits. Polymers (Basel) 2022; 14:polym14193961. [PMID: 36235909 PMCID: PMC9572387 DOI: 10.3390/polym14193961] [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: 08/22/2022] [Revised: 09/12/2022] [Accepted: 09/16/2022] [Indexed: 11/17/2022] Open
Abstract
This study evaluated the effects of sodium alginate, pectin and chitosan addition (0.5–1.5%) on the physicochemical properties including pH, water activity, moisture content, color values, hardness, diameter, thickness, spread ratio, antioxidant activities and sensory scores of biscuits in air frying processing. In addition, the formation of acrylamide and hydroxymethylfurfural (HMF) were discussed. Physicochemical properties of biscuits including water content, water activity, hardness, appearance, shape, color, flavor, texture, overall acceptability, and DPPH radical scavenging activity of biscuits were not influenced significantly by the addition (0.5–1.0%) of three food hydrocolloids. The data showed that the biscuits with hydrocolloids addition had lower acrylamide contents than that of the control biscuit without hydrocolloids addition, and the reducing power of biscuits increased after adding the hydrocolloids. The highest mitigation of acrylamide formation was obtained by the chitosan addition formulation. The formation of acrylamide showed a negative correlation with the content of sodium alginate and chitosan addition, and they were effective ingredients in terms of mitigating the formation of acrylamide in biscuit formulation.
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A Novel Method for Quality Evaluation of Gardeniae fructus Praeparatus during Heat Processing Based on Sensory Characteristics and Chemical Compositions. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27113369. [PMID: 35684307 PMCID: PMC9182132 DOI: 10.3390/molecules27113369] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/24/2022] [Revised: 05/15/2022] [Accepted: 05/23/2022] [Indexed: 11/25/2022]
Abstract
The intrinsic chemical components and sensory characteristics of Gardeniae fructus Praeparatus (GFP) directly reflect its quality and subsequently, affect its clinical curative effect. However, there is little research on the correlation between the appearance traits and chemical compositions of GFP during heat processing. In this study, the major components of five typical processed decoction pieces of GFP were determined. With the deepening of processing, the contents of geniposidic acid and 5-HMF gradually increased, while the contents of deacetyl-asperulosidic acid methyl ester, gardenoside, and two pigments declined. Moreover, the electronic eye, electronic tongue, and electronic nose were applied to quantify GFP’s sensory properties. It was found that the chroma values showed a downward trend during the processing of GFP. The results of odor showed that ammonia, alkenes, hydrogen, and aromatic compounds were the material base for aroma characteristics. Complex bitterness in GF was more obvious than that in other GFP processed products. Furthermore, one mathematical model was established to evaluate the correlation between the sensory characteristics and chemical composition of GFP during five different stages. A cluster analysis and neural network analysis contributed to recognizing the processing stage of GFP. This study provided an alternative method for the exterior and interior correlation-based quality evaluation of herbs.
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Park JH, Shin E, Park E. Comparative Analysis of Commercial Chinese Bean Sauce (Chunjang) from Korea and China Based on Antioxidant Activity. Prev Nutr Food Sci 2020; 25:78-83. [PMID: 32292759 PMCID: PMC7143007 DOI: 10.3746/pnf.2020.25.1.78] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Accepted: 12/26/2019] [Indexed: 11/06/2022] Open
Abstract
In this study, the antioxidant effects of seven types of commercial Chunjang from China (C1∼3) and Korea (K1∼4) were compared for their ability to protect against H2O2-induced DNA damage. Outputs included total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH RSA), oxygen radical absorbance capacity (ORAC), total radical trapping antioxidant potential (TRAP), and comet assays. TPC was the highest in C3 (1,250.8 mg gallic acid equivalent/100 g). C1 exhibited a significantly higher DPPH RSA IC50 (7.5 mg/mL) and ORAC concentration (8.22 μM Trolox equivalent) compared with all other samples, and C1 and K1 exhibited the highest TRAPs. H2O2-induced DNA damage was effectively protected by Chunjang, with a higher observed in C2, C3, and K1 (24.2∼25.3 μg/mL) compared with the other samples (28.3∼30.0 μg/mL). Our results showed that commercial Chunjang contains polyphenol and antioxidant activities. The differences between the samples might be attributed to different origins, materials, and processing methods.
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Affiliation(s)
- Jae-Hee Park
- Department of Food and Nutrition, Kyungnam University, Gyeongnam 51767, Korea
| | - Eunji Shin
- Department of Food and Nutrition, Kyungnam University, Gyeongnam 51767, Korea
| | - Eunju Park
- Department of Food and Nutrition, Kyungnam University, Gyeongnam 51767, Korea
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Pérez Nebreda A, Russo V, Di Serio M, Salmi T, Grénman H. Modelling of homogeneously catalyzed hemicelluloses hydrolysis in a laminar-flow reactor. Chem Eng Sci 2019. [DOI: 10.1016/j.ces.2018.10.021] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Woo KS, Kim MJ, Kim HJ, Lee JH, Lee BW, Jung GH, Lee BK, Kim SL. Changes in the functional components and radical scavenging activity of maize under various roasting conditions. Food Sci Biotechnol 2018; 27:837-845. [PMID: 30263809 PMCID: PMC6049685 DOI: 10.1007/s10068-017-0294-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2017] [Revised: 10/30/2017] [Accepted: 12/08/2017] [Indexed: 11/25/2022] Open
Abstract
The phenolic compounds and radical scavenging activity of ethanolic extracts from maize at various roasting conditions were evaluated in this research. The free sugar contents in roasted maize significantly decreased with higher roasting temperature and longer roasting time. The total polyphenol and total flavonoid contents in roasted maize significantly increased with higher roasting temperature and longer roasting time. The predominant phenolic acid in the roasted maize was homogentisic acid. The contents of homogentisic acid and myricetin in roasted maize significantly increased with higher roasting temperature and longer roasting time. The DPPH and ABTS radical scavenging activities of roasted maize significantly increased with higher roasting temperature and longer roasting time. DPPH and ABTS radical scavenging activities were positively correlated with phenolic compounds. The activities of these components increased following heat treatments because of the low molecularization effects of the heating process, which resulted in active, low-molecular-weight components that were readily extracted.
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Affiliation(s)
- Koan Sik Woo
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, 126, Suin-ro, Gwonseon-gu, Suwon-si, 16429 Gyeonggi-do Republic of Korea
| | - Mi Jung Kim
- Research Policy Bureau, Rural Development Administration, Jeonju, 54875 Jeonbuk Republic of Korea
| | - Hyun-Joo Kim
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, 126, Suin-ro, Gwonseon-gu, Suwon-si, 16429 Gyeonggi-do Republic of Korea
| | - Ji Hae Lee
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, 126, Suin-ro, Gwonseon-gu, Suwon-si, 16429 Gyeonggi-do Republic of Korea
| | - Byong Won Lee
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, 126, Suin-ro, Gwonseon-gu, Suwon-si, 16429 Gyeonggi-do Republic of Korea
| | - Gun-Ho Jung
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, 126, Suin-ro, Gwonseon-gu, Suwon-si, 16429 Gyeonggi-do Republic of Korea
| | - Byoung Kyu Lee
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, 126, Suin-ro, Gwonseon-gu, Suwon-si, 16429 Gyeonggi-do Republic of Korea
| | - Sun Lim Kim
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, 126, Suin-ro, Gwonseon-gu, Suwon-si, 16429 Gyeonggi-do Republic of Korea
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Jang GY, Kim MY, Lee YJ, Li M, Shin YS, Lee J, Jeong HS. Influence of organic acids and heat treatment on ginsenoside conversion. J Ginseng Res 2017; 42:532-539. [PMID: 30337814 PMCID: PMC6190498 DOI: 10.1016/j.jgr.2017.07.008] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2017] [Revised: 07/03/2017] [Accepted: 07/20/2017] [Indexed: 12/04/2022] Open
Abstract
Background Heat treatments are applied to ginseng products in order to improve physiological activities through the conversion of ginsenosides, which are key bioactive components. During heat treatment, organic acids can affect ginsenoside conversion. Therefore, the influence of organic acids during heat treatment should be considered. Methods Raw ginseng, crude saponin, and ginsenoside Rb1 standard with different organic acids were treated at 130°C, and the chemical components, including ginsenosides and organic acids, were analyzed. Results The organic acid content in raw ginseng was 5.55%. Organic acids were not detected in crude saponin that was not subjected to heat treatment, whereas organic acids were found in crude saponin subjected to heat treatment. Major ginsenosides (Rb1, Re, and Rg1) in ginseng and crude saponin were converted to minor ginsenosides at 130°C; the ginsenoside Rb1 standard was very stable in the absence of organic acids and was converted into minor ginsenosides in the presence of organic acids at high temperatures. Conclusion The major factor affecting ginsenoside conversion was organic acids in ginseng. Therefore, the organic acid content as well as ginsenoside content and processing conditions should be considered important factors affecting the quality of ginseng products.
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Affiliation(s)
- Gwi Yeong Jang
- Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, Republic of Korea
| | - Min Young Kim
- Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, Republic of Korea
| | - Yoon Jeong Lee
- Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, Republic of Korea
| | - Meishan Li
- Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, Republic of Korea
| | - Yu Su Shin
- Department of Medicinal Crop Research, National Institute of Horiticultural and Herbal Science, Rural Development Administration, Eumseong, Republic of Korea
| | - Junsoo Lee
- Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, Republic of Korea
| | - Heon Sang Jeong
- Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, Republic of Korea
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Zhang X, Tao N, Wang X, Chen F, Wang M. The colorants, antioxidants, and toxicants from nonenzymatic browning reactions and the impacts of dietary polyphenols on their thermal formation. Food Funct 2015; 6:345-55. [DOI: 10.1039/c4fo00996g] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Nonenzymatic browning reactions proceed with the starting reactants of sugar and/or protein during thermal processing and storage of food.
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Affiliation(s)
- Xinchen Zhang
- School of Food Science and Technology
- Shanghai Ocean University
- Shanghai
- P. R. China
| | - Ningping Tao
- School of Food Science and Technology
- Shanghai Ocean University
- Shanghai
- P. R. China
| | - Xichang Wang
- School of Food Science and Technology
- Shanghai Ocean University
- Shanghai
- P. R. China
| | - Feng Chen
- Institute for Food & Bioresource Engineering
- College of Engineering
- Peking University
- P. R. China
| | - Mingfu Wang
- School of Food Science and Technology
- Shanghai Ocean University
- Shanghai
- P. R. China
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Hwang CR, Lee SH, Jang GY, Hwang IG, Kim HY, Woo KS, Lee J, Jeong HS. Changes in ginsenoside compositions and antioxidant activities of hydroponic-cultured ginseng roots and leaves with heating temperature. J Ginseng Res 2014; 38:180-6. [PMID: 25378992 PMCID: PMC4213819 DOI: 10.1016/j.jgr.2014.02.002] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2013] [Revised: 01/24/2014] [Accepted: 01/25/2014] [Indexed: 11/26/2022] Open
Abstract
Background This study evaluated changes in ginsenoside compositions and antioxidant activities in hydroponic-cultured ginseng roots (HGR) and leaves (HGL) with heating temperature. Methods Heat treatment was performed at temperatures of 90°C, 110°C, 130°C, and 150°C for 2 hours. Results The ginsenoside content varied significantly with heating temperature. The levels of ginsenosides Rg1 and Re in HGR decreased with increasing heating temperature. Ginsenosides F2, F4, Rk3, Rh4, Rg3 (S form), Rg3 (R form), Rk1, and Rg5, which were absent in the raw ginseng, were formed after heat treatment. The levels of ginsenosides Rg1, Re, Rf, and Rb1 in HGL decreased with increasing heating temperature. Conversely, ginsenosides Rk3, Rh4, Rg3 (R form), Rk1, and Rg5 increased with increasing heating temperature. In addition, ginsenoside contents of heated HGL were slightly higher than those of HGR. The highest extraction yield was 14.39% at 130°C, whereas the lowest value was 10.30% at 150°C. After heating, polyphenol contents of HGR and HGL increased from 0.43 mg gallic acid equivalent/g (mg GAE eq/g) and 0.74 mg GAE eq/g to 6.16 mg GAE eq/g and 2.86 mg GAE eq/g, respectively. Conclusion Antioxidant activities of HGR and HGL, measured by 1,1-diphenyl-2-picrylhydrazyl and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging ability, increased with increasing heating temperature. These results may aid in improving the biological activity and quality of ginseng subjected to heat treatments.
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Affiliation(s)
- Cho Rong Hwang
- Department of Food Science and Technology, Chungbuk National University, Cheongju, Korea
| | - Sang Hoon Lee
- Department of Food Science and Technology, Chungbuk National University, Cheongju, Korea
| | - Gwi Yeong Jang
- Department of Food Science and Technology, Chungbuk National University, Cheongju, Korea
| | - In Guk Hwang
- Department of Agrofood Resources, National Academy of Agricultural Science, Suwon, Korea
| | - Hyun Young Kim
- Department of Functional Crop, National Institute of Crop Science, Miryang, Korea
| | - Koan Sik Woo
- Department of Functional Crop, National Institute of Crop Science, Miryang, Korea
| | - Junsoo Lee
- Department of Food Science and Technology, Chungbuk National University, Cheongju, Korea
| | - Heon Sang Jeong
- Department of Food Science and Technology, Chungbuk National University, Cheongju, Korea
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Oshima H, Ozaki Y, Kitakubo Y, Hayakawa S. Decrease in the d-Psicose Content of Processed Foods Fortified with a Rare Sugar. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.415] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Zhang X, Chen F, Wang M. Impacts of selected dietary polyphenols on caramelization in model systems. Food Chem 2013; 141:3451-8. [DOI: 10.1016/j.foodchem.2013.06.053] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2013] [Revised: 05/03/2013] [Accepted: 06/12/2013] [Indexed: 10/26/2022]
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Lee SH, Song EM, Jang GY, Li M, Kim MY, Park HJ, Kang TS, Jeong HS. Physicochemical Characteristics and Antioxidant Activities of Doragi (Platycodon grandiflorum) at Different Aging Temperatures and for Various Durations. ACTA ACUST UNITED AC 2013. [DOI: 10.3746/jkfn.2013.42.9.1405] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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15
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Kinetics of 5-hydroxymethylfurfural formation in chinese acacia honey during heat treatment. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0216-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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Hwang CR, Oh SH, Kim HY, Lee SH, Hwang IG, Shin YS, Lee JS, Jeong HS. Chemical Composition and Antioxidant Activity of Deoduk (Codonopsis lanceolata) and Doragi (Platycodon grandiflorum) according to Temperature. ACTA ACUST UNITED AC 2011. [DOI: 10.3746/jkfn.2011.40.6.798] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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