|
1
|
Hsu FL, Chen YJ, Hsu CK, Wang LJ. Characterization of Seven Species of Camellia Oil: Oil Content, Volatile Compounds, and Oxidative Stability. Foods 2024; 13:2610. [PMID: 39200538 PMCID: PMC11353628 DOI: 10.3390/foods13162610] [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: 07/10/2024] [Revised: 08/16/2024] [Accepted: 08/17/2024] [Indexed: 09/02/2024] Open
Abstract
In this study, we conducted tests on the seeds from four Taiwanese native Camellia species (C. japonica, C. furfuracea, C. laufoshanensis, and C. formosensis) and three commercialized species (C. oleifera, C. brevistyla, and C. sinensis) for comparison. We examined various aspects of these species, such as seed oil content, suitability for mechanical pressing, volatile components (edible flavor), and oil stability (suitability for cooking), to assess the feasibility of using these four native Taiwanese Camellia seeds as sources of edible oil. The results from solvent extraction tests and mechanical pressing experiments confirm that the seeds from C. furfuracea, C. japonica, and C. laufoshanensis have high oil contents, and their oils are suitable for extraction via the popular mechanical pressing method, with oil yields comparable to or higher than those of the commercialized Camellia species. The volatile components of the oils were collected using MonoTrap adsorbents and analyzed with a thermal desorption system coupled with gas chromatography-mass spectrometry (ATD-GC/MS), primarily consisting of alcohols, ketones, and aldehydes. The results of oxidative stability tests reveal that the seed oils from C. japonica, C. furfuracea, and C. laufoshanensis are higher than or equally stable to those from the commercialized Camellia species. After six months of storage, the stability of these three Camellia seed oils remained relatively high, demonstrating that the seed oils from C. japonica, C. furfuracea, and C. laufoshanensis can withstand high temperatures and can be easily preserved for future applications.
Collapse
Affiliation(s)
- Fu-Lan Hsu
- Forest Products Utilization Division, Taiwan Forestry Research Institute, Taipei 100051, Taiwan; (F.-L.H.); (Y.-J.C.)
| | - Ying-Ju Chen
- Forest Products Utilization Division, Taiwan Forestry Research Institute, Taipei 100051, Taiwan; (F.-L.H.); (Y.-J.C.)
| | - Chun-Kai Hsu
- Lienhuachih Research Center, Taiwan Forestry Research Institute, Nantou 555002, Taiwan;
| | - Liang-Jong Wang
- Forest Protection Division, Taiwan Forestry Research Institute, Taipei 100051, Taiwan
| |
Collapse
|
|
2
|
Buyukkurt OK, Guclu G, Sevindik O, Kelebek H, Kelebek PK, Selli S. Characterization of aroma and aroma-active compounds of black carrot ( Daucus carota L. ssp. sativus var. atrorubens Alef.) pomace by aroma extract dilution analysis. Heliyon 2024; 10:e35013. [PMID: 39165960 PMCID: PMC11334801 DOI: 10.1016/j.heliyon.2024.e35013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2024] [Revised: 07/19/2024] [Accepted: 07/22/2024] [Indexed: 08/22/2024] Open
Abstract
The aim of this study was to characterize the aroma and aroma-active compounds of black carrot pomace, a valuable by-product of black carrot juice industry. Aroma compounds were analyzed using GC-MS-O and extracted via the SAFE technique. The extract samples were determined to represent the odor of black carrot pomace quite well according to the results of the representative test. Accordingly, the aromatic extract scored 77.7 mm for intensity and 87 mm for similarity on a 100 mm unstructured scale. A total of 47 volatile constituents were identified and quantified including terpenes (20), alcohols (11), acids (7), esters (4), ketones (4), and lactone (1). It was observed that terpenes were the major aroma group. The use of aroma extract dilution analysis (AEDA) revealed only 29 of these compounds as aroma-active constituents. Phenylethyl alcohol (FD:512, OAV: 2488, rose) and phenylethyl acetate (FD:256, OAV:280, rose) were the aroma substances providing the strongest rose odor. Following these compounds, acetic acid (vinegar), dimethyl-propanedioic acid (pungent), (E)-β-caryophyllene (salty cheese) and elemicin (spicy) were identified as other strong aroma-actives with FD values of 128 contributing to the characteristic odor of the black carrot pomace samples. The odor activity values (OAVs) ranged from 1 to 2488. The highest OAVs represent the high aromatic active compounds (FD ≥ 128). The distinctive aroma and rich color of black carrot pomace make it a recommended choice for enhancing flavor and adding natural coloring to food products.
Collapse
Affiliation(s)
- Ozlem Kilic Buyukkurt
- Department of Food Technology, Kadirli Applied Sciences School, Osmaniye Korkut Ata University, 80760, Osmaniye, Turkey
| | - Gamze Guclu
- Department of Food Engineering, Faculty of Engineering, University of Cukurova, 01330, Adana, Turkey
| | - Onur Sevindik
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
| | - Pinar Kadiroglu Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
| | - Serkan Selli
- Department of Food Engineering, Faculty of Engineering, University of Cukurova, 01330, Adana, Turkey
| |
Collapse
|
|
3
|
Wang D, Zhang M, Wu CJ, Liang Q, Wei DN, He L, Ye X. Effects of musk volatile compounds on attenuated nerve injury and improving post-cerebral ischemic exercise functions. Curr Pharm Des 2022; 28:1932-1948. [PMID: 35619259 DOI: 10.2174/1381612828666220526154014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Accepted: 04/04/2022] [Indexed: 11/22/2022]
Abstract
BACKGROUND Reperfusion Injury Acute ischemic stroke is increasing in people recently and Musk, as a commonly used Traditional Chinese Medicine (TCM), has been suggested as a potential agent against acute ischemic stroke, but the efficacies and underlying mechanisms of it remain unknown. OBJECTIVE This study was aimed to tested the hypotheses that volatile compounds of musk could attenuate nerve injury and identify the bioactive compounds and potential mechanisms of Musk. METHOD Transient middle cerebral artery occlusion (MCAO) model in vivo in Sprague-Dawley rats (SD rats) was used to test this hypothesis. Collecting ingredients of Musk and their related targets were discerned from the Gas chromatography-olfactory mass spectrometry (GC-O-MS) experiment. Then the potential mechanisms and targets of the compounds were searched by network pharmacology techniques. Finally, the pathway was verified by Western Bolt (WB). RESULTS First, Musk treatment significantly up-regulated the relative levels of AKT1, PI3KA, and VEGFA in the hippocampus, and improved the sport functions in the post-MCAO ischemic rats in vivo. Next, twenty potential flavor active compounds were recognized by GC-O-MS. A total of 89 key targets including HIF-1, PIK3CA, TNF signaling pathway, and VEGF were identified. AKT1, HIF1A, PIK3CA, and VEGFA were viewed as the most important genes, which were validated by molecular docking simulation. CONCLUSION The Volatile compounds of musk can attenuate nerve injury and improving post-cerebral ischemic exercise functions by HIF1A pathways, and the combined data provide novel insight for Musk volatile compounds developed as new drug for improving reperfusion injury in acute ischemic stroke.
Collapse
Affiliation(s)
- Dan Wang
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan 611137, People's Republic of China
| | - Mengmeng Zhang
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan 611137, People's Republic of China
| | - Chun-Jie Wu
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan 611137, People's Republic of China
| | - Qi Liang
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan 611137, People's Republic of China
| | - Da-Neng Wei
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan 611137, People's Republic of China
| | - Lin He
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan 611137, People's Republic of China
| | - Xun Ye
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan 611137, People's Republic of China
| |
Collapse
|
|
4
|
Chen H, Wu Y, Wang J, Hong J, Tian W, Zhao D, Sun J, Huang M, Li H, Zheng F, Sun B. Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory Evaluation. Foods 2022; 11:998. [PMID: 35407087 PMCID: PMC8997986 DOI: 10.3390/foods11070998] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 03/26/2022] [Accepted: 03/27/2022] [Indexed: 12/16/2022] Open
Abstract
Baijiu occupies an important position in the food industry of China and is deeply recognized as the national liquor of China. According to the flavor characteristics, Baijiu is artificially divided into 12 categories. The sesame flavor of Baijiu was accidentally discovered after the founding of the People's Republic of China. Sesame flavor Baijiu is known for its special aroma of roasted sesame, which attracts people's attention. Modern flavor extraction, separation technology, and flavor analysis technology, greatly promote the identification and evaluation of trace components and aroma compounds in Baijiu. Of note, it has successfully identified which aroma compounds are responsible for the special roasted sesame aroma in sesame flavor Baijiu. On this basis, this paper summarizes the extraction methods, detection techniques, analysis methods, aroma expression, and sensory evaluation methods that have been applied for the verification and evaluation of trace components and aroma compounds in Baijiu. More specifically, the research progress on the revelation of aroma compounds in sesame flavor Baijiu is systematically summarized. Next, people will focus on the changing mechanisms of aroma compounds and the metabolic regulation in Baijiu during brewing, which will be helpful for industrialization and the modern production of Baijiu.
Collapse
Affiliation(s)
- Hao Chen
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; (H.C.); (Y.W.); (J.W.); (J.H.); (J.S.); (M.H.); (H.L.); (F.Z.); (B.S.)
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Yashuai Wu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; (H.C.); (Y.W.); (J.W.); (J.H.); (J.S.); (M.H.); (H.L.); (F.Z.); (B.S.)
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Junshan Wang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; (H.C.); (Y.W.); (J.W.); (J.H.); (J.S.); (M.H.); (H.L.); (F.Z.); (B.S.)
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Jiaxin Hong
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; (H.C.); (Y.W.); (J.W.); (J.H.); (J.S.); (M.H.); (H.L.); (F.Z.); (B.S.)
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
- Department of Nutrition and Health, China Agriculture University, Beijing 100193, China
| | - Wenjing Tian
- Department of Food and Bioengineering, Beijing Vocational College of Agriculture, Beijing 102442, China;
| | - Dongrui Zhao
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; (H.C.); (Y.W.); (J.W.); (J.H.); (J.S.); (M.H.); (H.L.); (F.Z.); (B.S.)
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Jinyuan Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; (H.C.); (Y.W.); (J.W.); (J.H.); (J.S.); (M.H.); (H.L.); (F.Z.); (B.S.)
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Mingquan Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; (H.C.); (Y.W.); (J.W.); (J.H.); (J.S.); (M.H.); (H.L.); (F.Z.); (B.S.)
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Hehe Li
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; (H.C.); (Y.W.); (J.W.); (J.H.); (J.S.); (M.H.); (H.L.); (F.Z.); (B.S.)
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Fuping Zheng
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; (H.C.); (Y.W.); (J.W.); (J.H.); (J.S.); (M.H.); (H.L.); (F.Z.); (B.S.)
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; (H.C.); (Y.W.); (J.W.); (J.H.); (J.S.); (M.H.); (H.L.); (F.Z.); (B.S.)
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| |
Collapse
|
|
5
|
Kesen S, Sonmezdag AS, Kelebek H, Selli S. Comparison of aroma, aroma‐active, and phenolic compounds of crude and refined hazelnut oils. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Songul Kesen
- Department of Food Technology, Naci Topcuoglu Vocational School Gaziantep University Gaziantep Turkey
| | - Ahmet Salih Sonmezdag
- Department of Nutrition and Dietetics, Faculty of Health Sciences Mugla Sitki Kocman University Mugla Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering and Natural Sciences Adana Alparslan Turkes Science and Technology University Adana Turkey
| | - Serkan Selli
- Department of Food Engineering, Faculty of Agriculture Cukurova University Adana Turkey
- Department of Nutrition and Dietetics Faculty of Health Sciences, Cukurova University Adana Turkey
| |
Collapse
|
|
6
|
Quality, Key Production Factors, and Consumption Volume of Niche Edible Oils Marketed in the European Union. SUSTAINABILITY 2022. [DOI: 10.3390/su14031846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Abstract
Consumer’s awareness of the health-promoting aspects of food and their search for products with high nutritional value is driving increased interest in niche oils. Such oils are produced on a small scale due to limited access to raw material and its low oil content. The aim of this multi-criteria analysis was to position niche oils. Data for the study were collected based on a literature review regarding twenty-three niche oils available on the European Union market. Analysis of quality parameters, key production factors, waste reusability, and average annual consumption volume in 2015–2020 was performed. Based on the research, it was concluded that linseed (flaxseed) oil, hemp oil, mustard oil, raspberry seed oil, and sesame oil should be of the most interest to consumers. They are characterized by the highest content of tocopherols, sterols, polyphenols, and carotenoids, a favorable ratio of mono- and polyunsaturated fatty acids, and pro-ecological and sustainable production technology. Based on the results of the study, the need for empirical research was identified, the key to filling the knowledge gaps in the area of edible niche oils.
Collapse
|
|
7
|
Linking the Phytochemicals and the α-Glucosidase and α-Amylase Enzyme Inhibitory Effects of Nigella sativa Seed Extracts. Foods 2021; 10:foods10081818. [PMID: 34441595 PMCID: PMC8393492 DOI: 10.3390/foods10081818] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 06/14/2021] [Accepted: 08/03/2021] [Indexed: 11/17/2022] Open
Abstract
Nigella sativa L. (Ranunculaceae), commonly referred to as black seeds or black cumin, is used in popular medicine (herbal) all over the world for the treatment and prevention of several diseases, including diabetes. This study aims to investigate the inhibitory effect of N. sativa extracts and fractions against the activities of intestinal α-glucosidase and pancreatic α-amylase in vitro, and to explain the inhibitory effect of these fractions against these enzymes by identifying their active compounds responsible for this effect and determine their modes of inhibition. To do so, N. sativa hexane and acetone extracts were prepared and analyzed by GC-MS and HPLC-DAD, respectively. The hexane extract was further fractioned into eight different fractions, while the acetone extract generated eleven fractions. The extracts as well as the resulting fractions were characterized and evaluated for their potential in vitro antidiabetic activity using intestinal α-glucosidase and pancreatic α-amylase inhibitory assays in vitro. Hexane extract and fractions were less active than acetone extract and fractions. In the case of intestinal α-glucosidase activity, the acetone fraction SA3 had a high inhibitory effect on intestinal α-glucosidase activity with 72.26 ± 1.42%, comparable to the effect of acarbose (70.90 ± 1.12%). For the pancreatic α-amylase enzymatic inhibitory assay, the acetone fractions showed an inhibitory capacity close to that for acarbose. In particular, the SA2 fraction had an inhibitory effect of 67.70 ± 0.58% and was rich in apigenin and gallic acid. From these fractions, apigenin, (-)-catechin, and gallic acid were further characterized for their inhibitory actions. IC50 and inhibition mode were determined by analyzing enzyme kinetic parameters and by molecular modeling. Interestingly, (-)-catechin showed a possible synergistic effect with acarbose toward α-glucosidase enzyme inhibition, whereas apigenin showed an additive effect with acarbose toward α-amylase enzymatic inhibition. Furthermore, we studied the toxicity of N. sativa hexane and acetone extracts as well as that of acetone fractions. The result of acute toxicity evaluation demonstrated that N. sativa extracts were nontoxic up to a concentration of 10 g/kg, except for fraction SA3. Taken together, these results indicate that N. sativa extracts and/or derived compounds could constitute promising nutraceuticals for the prevention and treatment of type 2 diabetes mellitus.
Collapse
|
|
8
|
Characterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800437] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|