Analysis of Factors Affecting Volatile Compound Formation in Roasted Pumpkin Seeds with Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS) and Sensory Analysis

Ameliorating the antiparasitic activity of the multifaceted drug ivermectin through a polymer nanocapsule formulation

Ivermectin (IVM) is a potent antiparasitic widely used in human and veterinary medicine. However, the low oral bioavailability of IVM restricts its therapeutic potential in many parasitic infections, highlighting the need for novel formulation approaches. In this study, poly(ε-caprolactone) (PCL) nanocapsules containing IVM were successfully developed using the nanoprecipitation method. Pumpkin seed oil (PSO) was used as an oily core in the developed nanocapsules. Previously, PSO was chemically analyzed by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry (HS-SPME/GC-MS). The solubility of IVM in PSO was found to be 4,266.5 ± 38.6 μg/mL. In addition, the partition coefficient of IVM in PSO/water presented a logP of 2.44. A number of nanocapsule batches were produced by factorial design resulting in an optimized formulation. Negatively charged nanocapsules measuring around 400 nm demonstrated unimodal size distribution, and presented regular spherical morphology under transmission electron microscopy. High encapsulation efficiency (98-100%) was determined by HPLC. IVM-loaded capsules were found to be stable in nanosuspensions at 4°C and 25°C, with no significant variations in particle size observed over a period of 150 days. Nanoencapsulated IVM (0.3 mM) presented reduced toxicity to J774 macrophages and L929 fibroblasts compared to free IVM. Moreover, IVM-loaded nanocapsules also demonstrated enhanced in vitro anthelmintic activity against Strongyloides venezuelensis in comparison to free IVM. Collectively, the present findings demonstrate the promising potential of PCL-PSO nanocapsules to improve the antiparasitic effects exerted by IVM.

Assessment of the ‘taro-like’ aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC–MS and GC-O analysis

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E-nose and GC–MS could distinguish the different pumpkin based on aroma profiles and volatile compounds.

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It’s the first time to study the key volatile compound associated with ‘taro-like’ aroma of pumpkin fruit.

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2-Acetyl-1-pyrroline is the key contributor to the ‘taro-like’ aroma of pumpkin fruit.

‘Taro-like’ aroma is a pleasant flavor and value-added trait in pumpkin species imparted by unknown key volatile compounds. In this study, we used the electronic nose (E-nose), gas chromatography-mass spectrometry (GC–MS), and GC-Olfactometry (GC-O) to study the aroma profile, volatile compounds, and key contributors, respectively. By E-nose and GC–MS, we found significant differences in the aroma profiles and volatile compounds between fruits from five samples with/without ‘taro-like’ aroma. According to the analysis of differential volatile compounds obtained from GC–MS and the GC-O analysis of the sample with ‘taro-like’ aroma, we found that 2-acetyl-1-pyrroline representing the ‘taro’ odor was only identified in the sample with ‘taro-like’ aroma. Therefore, we conclude that 2-acetyl-1-pyrroline is the key contributor to the 'taro-like' aroma. Moreover, the relationship between 2-acetyl-1-pyrroline and ‘taro-like’ aroma was further verified via other pumpkin samples. Our results provide a theoretical basis for understanding the aroma characteristics of pumpkin fruit.

Quality and nutritional value of cookies enriched with plant-based protein preparations

BACKGROUND

The objective of the study was to determine the effect of addition of plant-based protein preparations in cookie recipes on the quality and nutritional value of the obtained products. Wheat flour was replaced by 10%, 20% or 30% of pea, hemp seed, pumpkin and sunflower seed preparations. Baked cookies were analysed for chemical composition, amino acid profile, colour and texture as well as organoleptic attributes and overall acceptability.

RESULTS

The addition of plant protein preparations improved the nutritional value of cookies by supplementing them with threonine and part of lysine. Replacing at least 20% of wheat flour with pea protein allowed the production of cookies with a well-balanced amino acid profile. The use of pea and sunflower proteins improved the appearance of the obtained products (consumer notes from 7.4 to 8.0) in comparison to the control sample (note 7.2). The physical properties of cookies were changed while organoleptic properties worsened. Cookies with the most desirable sensory values were obtained using the pea protein preparation. Acceptable cookies were also obtained with pumpkin and sunflower seed protein preparations, if the proportion of additive did not exceed 20% in relation to the amount of wheat flour.

CONCLUSION

The use of protein preparations from pumpkin and sunflower as well as from hemp seeds allows the production of cookies with acceptable sensory characteristics that could diversify the range of cookie products. In the case of oilseed preparations, the amount of additive is limited primarily by the colour and taste of the finished products. © 2022 Society of Chemical Industry.

Focusing on Volatile Organic Compounds of Natural Resins by Selected-Ion Flow Tube-Mass Spectrometry

The analysis of archeological artifacts, due to the high value of antique objects, is preferably performed by nondestructive, noninvasive, and in situ techniques. At present, the most common in situ protocols used for the analysis of organic materials are spectroscopic approaches. In this work, we tested selected-ion flow tube-mass spectrometry (SIFT-MS), a transportable mass spectrometry system for the characterization and discrimination of natural resins by the analysis of their volatile organic compounds profiles. We chose diterpenoid, triterpenoid, and aromatic resins as reference materials, focusing on the most identified in archeological artifacts. This work aims to create a SIFT-MS database of mass spectra suitable for characterizing archeological samples. The spectral data obtained by SIFT-MS were interpreted with the aid of chromatograms and mass spectra obtained by head space-gas chromatography/mass spectrometry (HS-GC/MS). Finally, principal components analysis (PCA) was used to further underline the differences among the different materials and to investigate the possibility of discriminating different classes of resins based on their SIFT spectra.

Direct analysis of volatile components from intact jujube by carbon fiber ionization mass spectrometry

In situ analysis of odor is an important approach to connect odor with chemical composition. However, it is difficult to conduct a rapid direct analysis of the odor sample because of low analyte concentration and sampling. To achieve the direct analysis, a carbon fiber ionization mass spectrometry (CFI-MS) method has been developed and applied to measure volatile components releasing from intact jujube. To build the CFI source, a 2.0-cm long carbon fiber bundle was integrated on the pin of a commercial corona discharge needle by mean of a 1.3-cm long stainless hollow tube. Odor sample driven by N₂ gas can be directly introduced to the carbon fiber bundle to complete the ionization of analytes. Acetic acid, ethyl acetate, ethyl caproate, octyl acetate, and damascone present in jujube were selected to evaluate the performance of the CFI-MS method on quantitative analysis of the gaseous sample. Good lineary was obtained (R² ≥ 0.9946) between 5.0 and 500.0 ng/L with limits of detection (LOD) ranging from 0.5 to 1.5 ng/L. Recoveries of five volatile compounds for the spiked jujube samples were between 94.36 and 106.74% with relative standard deviations (RSDs) less than 7.27% (n = 5). Jujube of different varieties can be distinguished by principal components analysis based on the analytical results of volatile compounds. The developed method demonstrated obvious advantages such as simplicity, high throughput, good sensitivity and wide range of applicability, which will be an alternative way for in situ analysis of the odor sample.

Selected ion flow tube-mass spectrometry for online monitoring of submerged fermentations: a case study of sourdough fermentation

Selected ion flow tube-mass spectrometry (SIFT-MS) has recently gained interest as an alternative method to traditional GC-MS for the detection of targeted volatile sample compounds, due to its ease of use, its speed and sensitivity, and its potential for real-time quantification. The feasibility of this technique was demonstrated using the case of the production of ethanol during sourdough fermentation. The potential of SIFT-MS as an online monitoring device for food fermentations was further demonstrated by the detection of acetoin in certain sourdough fermentations. This allowed discrimination between sourdough fermentation processes and illustrated the importance of real-time monitoring of food fermentations.

SIFT-MS and FA-MS methods for ambient gas phase analysis: developments and applications in the UK

The origins of SIFT created to study interstellar chemistry and SIFT-MS developed for ambient gas and exhaled breath analysis and the UK centres in which these techniques are being exploited.

Effect of roasting on the volatile constituents of Trichosanthes kirilowii seeds

Roasted Trichosanthes kirilowii seeds have much more intense flavor than the raw seeds, and are commonly used as food and in the preparations of many medicinal formulations. Volatile constituents in the raw and roasted T. kirilowii seeds were separated by simultaneous distillation and extraction, and analyzed by gas chromatography–mass spectrometry on two capillary gas chromatography columns of different polarities (DB-WAX and HP-1). A total of 40 volatile compounds were identified in the raw seeds, with pentanal, 2-pentanol, styrene, (Z)-2-heptenal, (+)-calarene, and α-muurolene being the predominant compounds; 40 volatile compounds were also identified in the roasted seeds, with 3-methylbutanal, ethanol, 2-butanol, 2,3-butanediol, (E,E)-2,4-nonadienal, and 2-isopropyl-5-methyl-9-methylene-bicyclo[4.4.0]dec-1-ene being the most abundant compounds. A total of 15 compounds, mostly aldehydes, were common in both seeds. Roasting of T. kirilowii seeds resulted in a significant decrease in the levels of sesquiterpenes and short-chain aliphatic aldehydes. By contrast, high concentrations of 3-methylbutanal, ethanol, 2-butanol, and alkyl pyrazines were generated, which was responsible for the unique flavor of the roasted seeds. The study results may be useful for optimizing the roasting process and oil processing of T. kirilowii seeds.

Pharmacological and phytochemical appraisal of selected medicinal plants from jordan with claimed antidiabetic activities

Plant species have long been regarded as possessing the principal ingredients used in widely disseminated ethnomedical practices. Different surveys showed that medicinal plant species used by the inhabitants of Jordan for the traditional treatment of diabetes are inadequately screened for their therapeutic/preventive potential and phytochemical findings. In this review, traditional herbal medicine pursued indigenously with its methods of preparation and its active constituents are listed. Studies of random screening for selective antidiabetic bioactivity and plausible mechanisms of action of local species, domesticated greens, or wild plants are briefly discussed. Recommended future directives incurring the design and conduct of comprehensive trials are pointed out to validate the usefulness of these active plants or bioactive secondary metabolites either alone or in combination with existing conventional therapies.

Protective effects of plant seed extracts against amyloid β-induced neurotoxicity in cultured hippocampal neurons

AIM:

Alzheimer's disease (AD) is characterized by large deposits of amyloid β (Aβ) peptide. Aβ is known to increase reactive oxygen species (ROS) production in neurons, leading to cell death. In this study, we screened 15 plant seeds’ aqueous extracts (PSAE) for inhibitory effects on Aβ (25-35)-induced cell death using hippocampus neurons (HIPN).

MATERIALS AND METHODS:

Fifteen chosen plants were nine medical herbs (Japanese honeywort, luffa, rapeseed, Chinese colza, potherb mustard, Japanese radish, bitter melon, red shiso, corn, and kaiware radish) and six general commercial plants (common bean, komatsuna, Qing geng cai, bell pepper, kale, and lettuce). PSAE were measured for total phenolic content (TPC) with the Folin–Ciocalteu method, and the 2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging effect of each seed extract was measured. To find a protectant against Aβ-induced oxidative stress, we screened 15 PSAE using a 2’, 7’-dichlorofluorescein diacetate assay. To further unravel the anti-inflammatory effects of PSAE on Aβ-induced inflammation, PSAE were added to HIPN. The neuroprotective effects of the PSAE were evaluated by Cell Counting Kit-8 assay, measuring the cell viability in Aβ-induced HIPN.

RESULTS:

TPC of 15 PSAE was in the range of 0.024-1.96 mg of chlorogenic acid equivalents/gram. The aqueous extracts showed antioxidant activities. Furthermore, intracellular ROS accumulation resulting from Aβ treatment was reduced when cells were treated with some PSAE. Kale, bitter melon, kaiware radish, red shiso, and corn inhibited tumor necrosis factor-alpha secretion by the Aβ-stimulated neurons and all samples except Japanese honeywort showed enhancement of cell survival.

CONCLUSION:

From these results, we suggest that some plant seed extracts offer protection against Aβ-mediated cell death.