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Yu M, Wang B, Wang Y, Tang Y, Liu C, Song H, Hou B, Li B, Zhao W. Odor profile characterization and variety identification of brown lactobacillus beverage based on untargeted metabolomics. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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Kalasariya HS, Pereira L, Patel NB. Comprehensive Phytochemical Analysis and Bioactivity Evaluation of Padina boergesenii: Unveiling Its Prospects as a Promising Cosmetic Component. Mar Drugs 2023; 21:385. [PMID: 37504916 PMCID: PMC10381904 DOI: 10.3390/md21070385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 06/25/2023] [Accepted: 06/28/2023] [Indexed: 07/29/2023] Open
Abstract
Marine macroalgae, such as Padina boergesenii, are gaining recognition in the cosmetics industry as valuable sources of natural bioactive compounds. This study aimed to investigate the biochemical profile of P. boergesenii and evaluate its potential as a cosmetic ingredient. Fourier-transform infrared (FTIR), gas chromatography-mass spectrometry (GCMS), and high-resolution liquid chromatography-mass spectrometry quadrupole time-of-flight (HRLCMS QTOF) analyses were employed to assess the functional groups, phycocompounds, and beneficial compounds present in P. boergesenii. Pigment estimation, total phenol and protein content determination, DPPH antioxidant analysis, and tyrosinase inhibition assay were conducted to evaluate the extracts' ability to counteract oxidative stress and address hyperpigmentation concerns. Elemental composition and amino acid quantification were determined using inductively coupled plasma atomic emission spectrometry (ICP-AES) and HRLCMS, respectively. FTIR spectroscopy confirmed diverse functional groups, including halo compounds, alcohols, esters, amines, and acids. GCMS analysis identified moisturizing, conditioning, and anti-aging compounds such as long-chain fatty alcohols, fatty esters, fatty acids, and hydrocarbon derivatives. HRLCMS QTOF analysis revealed phenolic compounds, fatty acid derivatives, peptides, terpenoids, and amino acids with antioxidant, anti-inflammatory, and skin-nourishing properties. Elemental analysis indicated varying concentrations of elements, with silicon (Si) being the most abundant and copper (Cu) being the least abundant. The total phenol content was 86.50 µg/mL, suggesting the presence of antioxidants. The total protein content was 113.72 µg/mL, indicating nourishing and rejuvenating effects. The ethanolic extract exhibited an IC50 value of 36.75 μg/mL in the DPPH assay, indicating significant antioxidant activity. The methanolic extract showed an IC50 value of 42.784 μg/mL. Furthermore, P. boergesenii extracts demonstrated 62.14% inhibition of tyrosinase activity. This comprehensive analysis underscores the potential of P. boergesenii as an effective cosmetic ingredient for enhancing skin health. Given the increasing use of seaweed-based bioactive components in cosmetics, further exploration of P. boergesenii's potential in the cosmetics industry is warranted to leverage its valuable properties.
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Affiliation(s)
- Haresh S. Kalasariya
- Centre for Natural Products Discovery, School of Pharmacy and Biomolecular Sciences, Liverpool John Moores University, Byrom Street, Liverpool L3 3AF, UK;
| | - Leonel Pereira
- MARE–Marine and Environmental Sciences Centre/ARNET–Aquatic Research Network, Department of Life Sciences, University of Coimbra, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
| | - Nikunj B. Patel
- Microbiology Department, Sankalchand Patel University, Visnagar 384315, Gujarat, India;
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Yu J, Zhang Y, Wang Q, Yang L, Karrar E, Jin Q, Zhang H, Wu G, Wang X. Capsaicinoids and volatile flavor compounds profile of Sichuan hotpot as affected by cultivar of chili peppers during processing. Food Res Int 2023; 165:112476. [PMID: 36869489 DOI: 10.1016/j.foodres.2023.112476] [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: 08/08/2022] [Revised: 11/28/2022] [Accepted: 01/08/2023] [Indexed: 01/11/2023]
Abstract
Sichuan hotpot oil is a distinctive traditional Chinese cuisine, and chili pepper is an essential material for its flavor formation. In this study, the effect of chili pepper cultivars on capsaicinoids as well as Sichuan hotpot oil volatile compounds were examined. Gas chromatography-mass spectrometry (GC-MS) and chemometrics were employed to ascertain the differences between volatile components and flavor. The results showed that the EJT hotpot oil had the highest color intensity of 34.8, and the SSL hotpot oil had the highest capsaicinoids content of 1.536 g/kg. The results of QDA showed distinct differences among hotpot oils in terms of all sensory properties. A total of 74 volatile components were detected. Aldehydes, ketones, esters, and acids were the dominant volatile compounds formed in 18 hotpot oil samples and showed a significant difference, suggesting that they played a key role in flavor contribution and distinguishing the flavor differences between different hotpot oils. The PCA results well distinguished 18 kinds of hotpot oil.
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Affiliation(s)
- Jiao Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China
| | - Yiren Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China
| | | | - Lixue Yang
- Guanghanshi Maidele Food CO., Ltd, PR China
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China.
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China
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Zhang H, Gao P, Chen Z, Liu H, Zhong W, Hu C, He D, Wang X. Changes in the physicochemical properties and antioxidant capacity of Sichuan hotpot oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:562-571. [PMID: 36712221 PMCID: PMC9873884 DOI: 10.1007/s13197-022-05638-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/30/2022] [Accepted: 10/07/2022] [Indexed: 12/05/2022]
Abstract
This study aimed to develop nutritious and healthy Sichuan hotpot oil. Four blended oil formulas were formulated using MATLAB based on the fatty acid composition of four base constituents (beef tallow, mutton tallow, peanut oil, and palm oil). The sensory characteristics, physicochemical properties, nutritional composition, harmful substances, and antioxidant capacity of the oils were analyzed during the boiling process. A blend of 60% beef tallow + 10% mutton tallow + 10% peanut oil + 20% palm oil exhibited a low level of peroxide (0.03 g/100 g) and malondialdehyde (0.04 mg/kg), and high phytosterol content (1028.33 mg/kg), which was the suitable hotpot blending oil. Furthermore, the changes in the physicochemical properties during boring were low, with a high retention rate of phytosterol (94.85%), and the levels of 3,4-benzopyrene (1.12 μg/kg) and 3-monochloropropane-1,2-diol ester (0.67 mg/kg) were both lower than the recommended limits. This study will provide a theoretical basis for the advancement of the hotpot oil industry.
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Affiliation(s)
- Huihui Zhang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan, 430023 People’s Republic of China
| | - Pan Gao
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan, 430023 People’s Republic of China
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Institute for Food and Cosmetic Control, 1137 Jinshan Avenue, Wuhan, 430012 People’s Republic of China
| | - Zhe Chen
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Institute for Food and Cosmetic Control, 1137 Jinshan Avenue, Wuhan, 430012 People’s Republic of China
| | - Hui Liu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan, 430023 People’s Republic of China
| | - Wu Zhong
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan, 430023 People’s Republic of China
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Institute for Food and Cosmetic Control, 1137 Jinshan Avenue, Wuhan, 430012 People’s Republic of China
| | - Chuanrong Hu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan, 430023 People’s Republic of China
| | - Dongping He
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan, 430023 People’s Republic of China
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Institute for Food and Cosmetic Control, 1137 Jinshan Avenue, Wuhan, 430012 People’s Republic of China
| | - Xingguo Wang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan, 430023 People’s Republic of China
- International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 People’s Republic of China
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