1
|
Wang C, Yue Y, Yuan B, Deng Q, Liu Y, Zhou Q. Identification of the key aroma compounds in flaxseed milk using stir bar sorptive extraction, aroma recombination, and omission tests. Food Chem 2024; 446:138782. [PMID: 38402765 DOI: 10.1016/j.foodchem.2024.138782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 01/25/2024] [Accepted: 02/15/2024] [Indexed: 02/27/2024]
Abstract
Flaxseed milk is a plant-based dairy alternative that is rich in nutrients. Due to the low concentration of odor compounds in flaxseed milk, it cannot be completely extracted. This poses significant challenges for analysis. Therefore, this study developed a method suitable for extracting volatile compounds from flaxseed milk and compared it with three other extraction methods. It was found that Stir Bar Sorptive Extraction had the best extraction performance, identifying 39 odorants. Flavor dilution factors ranged from 1 to 512, with higher values observed for esters. 13 key odor compounds were identified (odor activity value > 1) using the external standard method for quantification; these included four aldehydes, three pyrazines, two alcohols, two esters, and two other compounds. Pyrazine compounds exhibited the highest concentrations. Aroma recombination and omission experiments showed that nine key odorants contributed significantly to the flavor profile of flaxseed milk, imparting aroma of cucumber, green, mushroom, fruity, sweet, and coconut.
Collapse
Affiliation(s)
- Chao Wang
- College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Yang Yue
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Binhong Yuan
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Ye Liu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
| | - Qi Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China.
| |
Collapse
|
2
|
Zou ZZ, Han MJ. Investigation of liquid chromatography-mass spectrometry analysis of a peptide aldehyde SJA6017 with identifying its hemiacetal, gem-diol, and enol ether. J Mass Spectrom 2024; 59:e5022. [PMID: 38659190 DOI: 10.1002/jms.5022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2023] [Revised: 02/05/2024] [Accepted: 03/08/2024] [Indexed: 04/26/2024]
Abstract
The quantitative analysis of SJA6017, a peptide aldehyde inhibitor of calpain (Calpain Inhibitor VI), has encountered challenges in preclinical drug studies. The complex reverse-phase HPLC chromatographic behavior exhibits two peaks, each containing multiple species. An liquid chromatography-mass spectrometry (LC-MS/MS) study proposed an explanation for this phenomenon, caused by the amide aldehyde structure of SJA6017. Four chemical species corresponding to the two HPLC peaks have been identified as SJA6017 and its methyl hemiacetal, methyl enol ether, and gem-diol. In many instances of preclinical studies, methanol is favored as a substitute for DMSO. The hemiacetal is formed when the amide-activated peptide aldehyde reacts with methanol, which can then be further dehydrated in the mass spectrometer ion source under high temperature to form the methyl enol ether. The hemiacetal and gem-diol can also be decomposed to SJA6017 in the ion source. Additionally, the amide-activated peptide aldehyde can easily hydrate to the gem-diol of SJA6017 during sample incubation or sample preparation. The hemiacetal and gem-diol of SJA6017 are stable enough to have different retention times in the liquid chromatography, which explains why SJA6017 appears as two peaks, each containing multiple species. An LC-MS/MS tandem quadrupole mass spectrometer quantitative analysis method is proposed, enabling the analysis of these types of samples. This work serves as both an illustrative example and a cautionary note for mass analysis, sample incubations, and sample preparations involving compounds of peptide aldehyde, including similar aldehyde-containing metabolites, especially when methanol is present. This study provides the information needed to understand peptide aldehyde behavior at various steps of preclinical in vitro studies in the presence of methanol. It has assisted in the development of the SJA6017 bioanalysis method and will also aid in the development of bioanalysis methods for similar peptide aldehydes.
Collapse
Affiliation(s)
- Zhiyang Zack Zou
- Department of DMPK, Bioanalysis & Tox, Sundia Meditech Co., Ltd, Shanghai, China
| | - Ming-Jie Han
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, Airport Economic Area, Tianjin, China
| |
Collapse
|
3
|
Wang B, Chen Y, Li W, Liu Y, Xu X, Ma L, Xu X, Shi X, Yang Y, Chen D. Conveniently monitoring aldehyde changes in heated edible oils using miniaturized kapok fiber-supported liquid-phase extraction/in-situ derivatization coupled with liquid chromatography-tandem mass spectrometry. Food Chem 2024; 439:138099. [PMID: 38039613 DOI: 10.1016/j.foodchem.2023.138099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 11/12/2023] [Accepted: 11/25/2023] [Indexed: 12/03/2023]
Abstract
Heating edible oils generates aldehydes, potentially leading to adverse health effects, making their analysis essential for quality control. This study presents a convenient miniaturized kapok fiber-supported liquid-phase extraction/in-situ derivatization method for the simultaneous extraction and derivatization of aldehydes in oils. The method involves placing 150 mg oil into a 1 mL pipette tip packed with 25 mg kapok fiber, adding 150 μL ACN with 1.5 mg mL-1 DNPH, and post 30-minute static extraction, retrieving the extractant with a pipettor for liquid chromatography-tandem mass spectrometry analysis. By optimizing critical parameters through a Box-Behnken design, the method exhibits good linearity (1-500 ng g-1, R2 ≥ 0.991), low detection limits (0.2-1.0 ng g-1), excellent accuracy (95.3-107.1%) and high precisions (relative standard deviation < 7.9%). This method simplifies sample preparation processes, cuts solvent use, and facilitates automation. It effectively identifies ten aldehyde variations in six heated oils, displaying distinct profiles consistent with prior research.
Collapse
Affiliation(s)
- Bin Wang
- Zhengzhou Research Base, National Key Laboratory of Cotton Bio-breeding and Integrated Utilization, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou, Henan, China
| | - Yongyue Chen
- School of Public Health, Zhengzhou University, Zhengzhou 450001, China
| | - Wenxuan Li
- Zhengzhou Research Base, National Key Laboratory of Cotton Bio-breeding and Integrated Utilization, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou, Henan, China
| | - Yuwei Liu
- Zhengzhou Research Base, National Key Laboratory of Cotton Bio-breeding and Integrated Utilization, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou, Henan, China
| | - Xinli Xu
- Zhengzhou Research Base, National Key Laboratory of Cotton Bio-breeding and Integrated Utilization, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou, Henan, China
| | - Lei Ma
- Zhengzhou Research Base, National Key Laboratory of Cotton Bio-breeding and Integrated Utilization, Zhengzhou University, Zhengzhou 450000, China
| | - Xia Xu
- Zhengzhou Research Base, National Key Laboratory of Cotton Bio-breeding and Integrated Utilization, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou, Henan, China
| | - Xuezhong Shi
- School of Public Health, Zhengzhou University, Zhengzhou 450001, China
| | - Yongli Yang
- School of Public Health, Zhengzhou University, Zhengzhou 450001, China.
| | - Di Chen
- Zhengzhou Research Base, National Key Laboratory of Cotton Bio-breeding and Integrated Utilization, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou, Henan, China; School of Public Health, Zhengzhou University, Zhengzhou 450001, China.
| |
Collapse
|
4
|
Bouza M, Foest D, Brandt S, García-Reyes JF, Franzke J. Enhanced Compound Analysis Using Reactive Paper Spray Mass Spectrometry: Leveraging Schiff Base Reaction for Amino Acid Detection. Anal Chem 2024; 96:5289-5297. [PMID: 38507224 PMCID: PMC10993198 DOI: 10.1021/acs.analchem.4c00215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 02/29/2024] [Accepted: 03/04/2024] [Indexed: 03/22/2024]
Abstract
Paper spray mass spectrometry (PS-MS) has evolved into a promising tool for monitoring reactions in thin films and microdroplets, known as reactive PS, alongside its established role in ambient and direct ionization. This study addresses the need for rapid, cost-effective methods to improve analyte identification in biofluids by leveraging reactive PS-MS in clinical chemistry environments. The technique has proven effective in derivatizing target analytes, altering hydrophobicity to enhance elution and ionization efficiency, and refining detection through thin-film reactions on paper, significantly expediting reaction rates by using amino acids (AAs) as model analytes. These molecules are prone to interacting with substrates like paper, impeding elution and detection. Additionally, highly abundant species in biofluids, such as lipids, often suppress AA ionization. This study employs the Schiff base (SB) reaction utilizing aromatic aldehydes for AA derivatization to optimize reaction conditions time, temperature, and catalyst presence and dramatically increasing the conversion ratio (CR) of formed SB. For instance, using leucine as a model AA, the CR surged from 57% at room temperature to 89% at 70 °C, with added pyridine during and after 7.5 min, displaying a 43% CR compared to the bulk reaction. Evaluation of various aromatic aldehydes as derivatization agents highlighted the importance of specific oxygen substituents for achieving higher conversion rates. Furthermore, diverse derivatization agents unveiled unique fragmentation pathways, aiding in-depth annotation of the target analyte. Successfully applied to quantify AAs in human and rat plasma, this reactive PS-MS approach showcases promising potential in efficiently detecting conventionally challenging compounds in PS-MS analysis.
Collapse
Affiliation(s)
- Marcos Bouza
- Analytical
Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Campus Las Lagunillas, Jaén 23071, Spain
| | - Daniel Foest
- ISAS—Leibniz
Institut für Analytische Wissenschaften, Bunsen-Kirchhoff-Str. 11, Dortmund 44139, Germany
| | - Sebastian Brandt
- ISAS—Leibniz
Institut für Analytische Wissenschaften, Bunsen-Kirchhoff-Str. 11, Dortmund 44139, Germany
| | - Juan F. García-Reyes
- Analytical
Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Campus Las Lagunillas, Jaén 23071, Spain
| | - Joachim Franzke
- ISAS—Leibniz
Institut für Analytische Wissenschaften, Bunsen-Kirchhoff-Str. 11, Dortmund 44139, Germany
| |
Collapse
|
5
|
Zhao H, Zhang S, Ma D, Liu Z, Qi P, Wang Z, Di S, Wang X. Review of fruits flavor deterioration in postharvest storage: Odorants, formation mechanism and quality control. Food Res Int 2024; 182:114077. [PMID: 38519167 DOI: 10.1016/j.foodres.2024.114077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 01/25/2024] [Accepted: 01/29/2024] [Indexed: 03/24/2024]
Abstract
Fruits flavor deterioration is extremely likely to occur during post-harvest storage, which not only damages quality but also seriously affects its market value. This work focuses on the study of fruits deterioration odorants during storage by describing their chemical compositions (i.e., alcohols, aldehydes, acids, and sulfur-containing compounds). Besides, the specific flavor deterioration mechanisms (i.e., fermentation metabolism, lipid oxidation, and amino acid degradation) inducing by factors (temperature, oxygen, microorganisms, ethylene) are summarized. Moreover, quality control strategies to mitigate fruits flavor deterioration by physical (temperature control, hypobaric treatment, UV-C, CA) and chemical (1-MCP, MT, NO, MeJA) techniques are also proposed. This review will provide useful references for fruits flavor control technologies development.
Collapse
Affiliation(s)
- Huiyu Zhao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Suling Zhang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Di Ma
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Zhenzhen Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Peipei Qi
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Zhiwei Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Shanshan Di
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Xinquan Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China.
| |
Collapse
|
6
|
Dai L, Yang L, Li Y, Li S, Yang D, Li Y, He D. Origin differentiation based on volatile constituents of genuine medicinal materials Quisqualis indica L. via HS-GC-MS, response surface methodology, and chemometrics. Phytochem Anal 2024; 35:567-578. [PMID: 38191129 DOI: 10.1002/pca.3313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 11/27/2023] [Accepted: 11/28/2023] [Indexed: 01/10/2024]
Abstract
INTRODUCTION Quisqualis indica L. (QIL) has a long history as a traditional Chinese herb in China, but the study of volatile components in QIL from different geographical sources has been relatively rare. OBJECTIVES To establish an optimal headspace gas chromatography-mass spectrometry (HS-GC-MS) method to comprehensively analyse the volatile component profile and screen quality markers of QIL from different origins. METHODS Response surface methodology (RSM) was used to optimise the conditions for headspace analysis. The volatile components of QIL from four main origins of southwest China were analysed and identified by HS-GC-MS. The similarity of all samples of QIL was evaluated by fingerprint. The differences of the volatile components in QIL from different origins were distinguished by chemometrics. RESULTS According to the optimal conditions of RSM, a total of 31 volatile components were identified, including fatty acids, aldehydes, alcohols, alkyl pyrazines, and other volatile components. Similarity evaluation presented that there were 26 common volatile components with different contents in all samples. Principal component analysis (PCA) showed that QIL from four different origins could be roughly divided into four categories. Hierarchical cluster analysis (HCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) indicated that QIL from different origins had obvious regional characteristics. CONCLUSION The optimised HS-GC-MS method provided a strategy to rapidly, effectively, and accurately elucidate the volatile component profile of QIL from different origins, and seven important differential components were screened for quality evaluation and origin traceability.
Collapse
Affiliation(s)
- Lei Dai
- College of Pharmacy, Chongqing Medical University, Chongqing, China
| | - Lin Yang
- Chongqing Pharmaceutical Preparation Engineering Technology Research Center, Chongqing Medical and Pharmaceutical College, Chongqing, China
| | - Yan Li
- Chongqing Pharmaceutical Preparation Engineering Technology Research Center, Chongqing Medical and Pharmaceutical College, Chongqing, China
| | - Shuya Li
- College of Pharmacy, Chongqing Medical University, Chongqing, China
| | - Dan Yang
- College of Pharmacy, Chongqing Medical University, Chongqing, China
| | - Yaxuan Li
- College of Pharmacy, Chongqing Medical University, Chongqing, China
| | - Dan He
- College of Pharmacy, Chongqing Medical University, Chongqing, China
| |
Collapse
|
7
|
Cheng H, Mei J, Xie J. Analysis of changes in volatile compounds and evolution in free fatty acids, free amino acids, nucleotides, and microbial diversity in tilapia (Oreochromis mossambicus) fillets during cold storage. J Sci Food Agric 2024; 104:2959-2970. [PMID: 38050785 DOI: 10.1002/jsfa.13188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 11/01/2023] [Accepted: 12/05/2023] [Indexed: 12/06/2023]
Abstract
BACKGROUND Aquatic products are rich in nutrients and unique in flavor, and are popular among the public. However, aquatic products are extremely susceptible to quality degradation during storage, of which odor deterioration is the most obvious and influential aspect. Odor deterioration in aquatic products is widespread and severely affects overall flavor and quality. In this study, odor deterioration and flavor-related quality degradation of tilapia during cold storage are discussed, focusing on the changes in volatile compounds and the evolution of free fatty acids (FFAs), free amino acids (FAAs), nucleotides, and microbial diversity. RESULTS A total of 63 volatile compounds were detected by gas chromatography-mass spectrometry, including 11 hydrocarbons, 10 alcohols, 6 aldehydes, 8 ketones, 6 esters, 9 aromatics, 3 phenols, and 10 other compounds. Microbial diversity analysis revealed that Acinetobacter, Psychrobacter, Vagococcus, and Myroides were the main dominant species of tilapia at the end of cold storage and predicted that microorganisms could influence the flavor of tilapia by participating in important metabolic pathways. Meanwhile, the evolution of FFAs, FAAs, and nucleotides also had a significant impact on odor deterioration, as evidenced by the contribution of unsaturated fatty acids (such as oleic acid and linoleic acid), Lys, and off-flavor nucleotides (HxR and Hx) to the undesirable flavor. Oxidation of oleic acid and linoleic acid resulted in changes in aldehydes, with Lys, HxR, and Hx being key flavor precursors and off-flavor contributors. CONCLUSION This study contributes to a comprehensive overview of odor deterioration and the evolution of flavor-related quality in tilapia during cold storage, providing new insights into the regulation of overall flavor and quality. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Hao Cheng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Beijing, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| |
Collapse
|
8
|
Zhang W, Liu L, Zhao Y, Liu T, Bai F, Wang J, Xu H, Gao R, Jiang X, Xu X. Interactions between phosvitin and aldehydes affect the release of flavor from Russian sturgeon caviar. Food Chem 2024; 437:137904. [PMID: 37926030 DOI: 10.1016/j.foodchem.2023.137904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 10/26/2023] [Accepted: 10/27/2023] [Indexed: 11/07/2023]
Abstract
The release mechanism of flavor during caviar storage was studied by the interaction between phosvitin and four aldehydes. Gas chromatography-mass spectrometry showed that the binding rate of phosvitin with 3-methylbutanal, nonanal, (E,Z)-2,6-nonadienal, and (E)-2-octenal decreased with an increase in the aldehyde concentrations. Among them, (E,Z)-2,6-Nonadienal (0.5 mM) had the highest binding rate (84.47%). The main quenching mechanism of (E,Z)-2,6-nonadienal with phosvitin was static quenching and the binding force comprised spontaneous hydrophobic interactions. An increase in the aldehyde concentrations reduced the α-helix content of phosvitin and led to aggregation of the microstructure of phosvitin. The results of molecular docking showed that tyr residue contributed the most to the binding of phosvitin to aldehydes. This study has elucidated the mechanism of the effect of caviar protein on changes in the caviar flavor during storage and provides effective strategies for regulation of caviar flavor during storage.
Collapse
Affiliation(s)
- Weijia Zhang
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, China
| | - Li Liu
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, China.
| | - Tianhong Liu
- Marine Science Research Institute of Shandong Province, Qingdao, Shandong Province 266100, China
| | - Fan Bai
- Quzhon Sturgeon Aquatic Food Science and Technology Development Co, Ltd, Quzhou 324002, China.
| | - Jinlin Wang
- Quzhon Sturgeon Aquatic Food Science and Technology Development Co, Ltd, Quzhou 324002, China
| | - He Xu
- Lianyungang Baohong Marine Technology Co, Ltd, Lianyungang 222000, China.
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Xiaoming Jiang
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, China.
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, China.
| |
Collapse
|
9
|
Stylianou M, Barlet C, Andreou C, Agapiou A. Assessment of volatile emissions by aging books. Environ Sci Pollut Res Int 2024; 31:17670-17677. [PMID: 37227637 DOI: 10.1007/s11356-023-27628-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Accepted: 05/10/2023] [Indexed: 05/26/2023]
Abstract
Indoor air quality (IAQ) has attracted a lot of attention due to its complexity and direct effect on human health. Indoor settings in libraries entail various volatile organic compounds (VOCs) linked to the aging and degradation of print material. The effect of the storage environment on paper life expectancy was investigated by targeting the VOC emissions of old and new books using headspace solid phase micro extraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS) analysis. "Sniffing" of book degradation markers showed both ubiquitously and infrequently occurring VOCs. Old book "degradomics" revealed mostly alcohols (57%) and ethers (12%), whereas new books resulted mainly to ketones (40%) and aldehydes (21%). Chemometric processing of the results with principal component analysis (PCA) corroborated our initial observations and was able to discriminate the books by age into three groups: very old books (from the 1600 s to mid-1700), old books (from the 1800s to the early 1900s), and modern books (from the mid-twentieth century onwards) based on their gaseous markers. The measured mean concentrations of selected VOCs (acetic acid, furfural, benzene, and toluene) were below the respective guidelines set for similar places (i.e. museums). The applied non-invasive, green analytical methodology (HS-SPME-GC/MS) can assist librarians, stakeholders, and researchers to evaluate the IAQ, as well as the degree of degradation, and take the appropriate measures for book restoration and monitoring protocols.
Collapse
Affiliation(s)
- Marinos Stylianou
- Laboratory of Chemical Engineering and Engineering Sustainability, Faculty of Pure and Applied Sciences, Open University of Cyprus, Giannou Kranidioti 89, Latsia, 2231, Nicosia, Cyprus
| | - Chloe Barlet
- Department of Chemistry, University of Cyprus, P.O. Box 20537, 1678, Nicosia, Cyprus
| | - Chrysafis Andreou
- Department of Electrical and Computer Engineering, University of Cyprus, 1678, Nicosia, Cyprus
| | - Agapios Agapiou
- Department of Chemistry, University of Cyprus, P.O. Box 20537, 1678, Nicosia, Cyprus.
| |
Collapse
|
10
|
Luo S, Ye Z, Lv Y, Xiong Y, Liu Y. Composition analysis and health risk assessment of the hazardous compounds in cooking fumes emitted from heated soybean oils with different refining levels. Environ Pollut 2024; 343:123215. [PMID: 38145635 DOI: 10.1016/j.envpol.2023.123215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 12/14/2023] [Accepted: 12/22/2023] [Indexed: 12/27/2023]
Abstract
The cooking fumes generated from thermal cooking oils contains various of hazardous components and shows deleterious health effects. The edible oil refining is designed to improve the oil quality and safety. While, there remains unknown about the connections between the characteristics and health risks of the cooking fumes and oils with different refining levels. In this study, the hazardous compounds, including aldehydes, ketones, polycyclic aromatic hydrocarbons (PAHs), and particulate matter (PM) in the fumes emitted from heated soybean oils with different refining levels were characterized, and their health risks were assessed. Results demonstrated that the concentration range of aldehydes and ketones (from 328.06 ± 24.64 to 796.52 ± 29.67 μg/m3), PAHs (from 4.39 ± 0.19 to 7.86 ± 0.51 μg/m3), and PM (from 0.36 ± 0.14 to 5.08 ± 0.15 mg/m3) varied among soybean oil with different refining levels, respectively. The neutralized oil showed the highest concentration of aldehydes and ketones, whereas the refined oil showed the lowest. The highest concentration levels of PAHs and PM were observed in fumes emitted from crude oil. A highly significant (p < 0.001) positive correlation between the acid value of cooking oil and the concentrations of PM was found, suggesting that removing free fatty acids is critical for mitigating PM concentration in cooking fumes. Additionally, the incremental lifetime cancer risk (ILCR) values of PAHs and aldehydes were 5.60 × 10-4 to 8.66 × 10-5 and 5.60 × 10-4 to 8.66 × 10-5, respectively, which were substantially higher than the acceptable levels (1.0 × 10-6) established by US EPA. The present study quantifies the impact of edible oil refining on hazardous compound emissions and provides a theoretical basis for controlling the health risks of cooking fumes via precise edible oil processing.
Collapse
Affiliation(s)
- Shufan Luo
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, China
| | - Zhan Ye
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Yaping Lv
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, China
| | - Yuanyi Xiong
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
| |
Collapse
|
11
|
Xu J, Tu Z, Wang H, Hu Y, Wen P, Huang X, Wang S. Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS. Food Chem 2024; 433:137299. [PMID: 37660600 DOI: 10.1016/j.foodchem.2023.137299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 08/23/2023] [Accepted: 08/24/2023] [Indexed: 09/05/2023]
Abstract
Three different methods were used to identify and analyze the flavor of fish gelatin with different ultrafine grinding time (0, 2, 4 and 8 h). The results of electronic nose showed that overall flavor of the samples changed. HS-SPME-GC-MS identified 65 volatile compounds, including 18 aldehydes, 7 ketones, 7 alkanes, 11 alcohols, 8 esters, 7 phenols, and 7 acids. HS-GC-IMS identified 46 volatile compounds, including 21 aldehydes, 5 ketones, 5 alcohols, 6 esters, 7 acids, 1 ether, and 1 amine. The particle size analysis results indicate that the size distribution decreases from 918.97-1167.16 and 1388.81-1780.40 nm to 157.63-177.37 and 285.90-344.55 nm with the increased of grinding time. The SEM analysis results indicate that the change in flavor characteristics of FG is due to the different storage and release abilities of volatile compounds in FG with different particle sizes.
Collapse
Affiliation(s)
- Jinghong Xu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China
| | - Hui Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
| | - Yueming Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Pingwei Wen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Xiaoliang Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Shu Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| |
Collapse
|
12
|
Hwang SH, Lee J, Park KJ. Profile change of the volatile and non-volatile compounds in dried or baked laver by photooxidation. J Food Sci 2024; 89:998-1011. [PMID: 38161275 DOI: 10.1111/1750-3841.16896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 11/09/2023] [Accepted: 12/04/2023] [Indexed: 01/03/2024]
Abstract
Effects of light or dark storage condition on the profile changes of volatile and non-volatile compounds were evaluated in dried and baked laver for 60 days. Volatile and non-volatile compounds were analyzed using gas chromatography-mass selective detection and high-performance liquid chromatography-quadrupole-time of flight-mass spectrometry, respectively. Baked laver stored in light conditions for 60 days produced the most volatile compounds, whereas dried laver stored in the dark produced the least volatile compounds. Total 11 classes of volatile compounds were detected, including alkanes, alkenes, and ketones, with aldehydes being most abundant in dried laver stored under light. Metabolite analysis of non-volatile compounds led to the selection of 12 compounds with a higher variable importance projection (VIP) value of >1.0: 6 fatty acids (VIP 1.2-2.0), 2 flavanols (VIP 1.3-1.8), hydroxybenzoic acid (VIP 1.5), hydroxycinnamic acid (VIP 2.3), a phenolic acid ester (VIP 1.9), and phloroglucinol (VIP 1.2). Generally, levels of these compounds decreased more following storage in the light than under dark, irrespective of laver preparation. The content of linolenic acid was particularly affected by storage conditions, with light conditions causing a fourfold reduction in linolenic acid level compared with dark conditions, which could result in an increased formation of aldehydes. Gallic acid and sinapinic acid were detected in dried but not baked laver, as they are destroyed by heat treatment. Therefore, laver should be baked and stored in dark conditions to prevent the development of rancidity. PRACTICAL APPLICATION: Laver is one of the representative seaweeds, and the popularity among consumers increases. Although commercially available laver is prepared in dried or baked condition, scientific studies on the changes of metabolites, including volatile and non-volatile compounds during storage, are scarce. The results of this study can be applied to improve proper storage methods to maintain the quality of laver, which can be beneficial for consumers and food industry.
Collapse
Affiliation(s)
- Sun Hye Hwang
- Food Analysis Center, Korea Food Research Institute, Wanju-gun, Jeollabuk-do, Republic of Korea
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
| | - Kee-Jai Park
- Food Analysis Center, Korea Food Research Institute, Wanju-gun, Jeollabuk-do, Republic of Korea
| |
Collapse
|
13
|
Piergiovanni M, Carlin S, Lotti C, Vrhovsek U, Mattivi F. Development of a Fully Automated Method HS-SPME-GC-MS/MS for the Determination of Odor-Active Carbonyls in Wines: a "Green" Approach to Improve Robustness and Productivity in the Oenological Analytical Chemistry. J Agric Food Chem 2024; 72:1995-2007. [PMID: 36848621 PMCID: PMC10835727 DOI: 10.1021/acs.jafc.2c07083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 02/09/2023] [Accepted: 02/09/2023] [Indexed: 06/18/2023]
Abstract
The aim of this study was the optimization and validation of a green, robust, and comprehensive method for the determination of volatile carbonyl compounds (VCCs) in wines that could be added as a new quality control tool for the evaluation of a complete fermentation, correct winemaking style, and proper bottling and storage. A HS-SPME-GC-MS/MS method was optimized and automated using the autosampler to improve overall performance. A solvent-less technique and a strong minimization of all volumes were implemented to comply with the green analytical chemistry principles. There were as many as 44 VCC (mainly linear aldehydes, Strecker aldehydes, unsaturated aldehydes, ketones, and many other) analytes under investigation. All compounds showed a good linearity, and the LOQs were abundantly under the relevant perception thresholds. Intraday, 5-day interday repeatability, and recovery performances in a spiked real sample were evaluated showing satisfactory results. The method was applied to determine the evolution of VCCs in white and red wines after accelerated aging for 5 weeks at 50 °C. Furans and linear and Strecker aldehydes were the compounds that showed the most important variation; many VCCs increased in both classes of samples, whereas some showed different behaviors between white and red cultivars. The obtained results are in strong accordance with the latest models on carbonyl evolution related to wine aging.
Collapse
Affiliation(s)
- Maurizio Piergiovanni
- Center
Agriculture Food Environment (C3A), University
of Trento, San Michele
all’Adige (TN) 38010, Italy
| | - Silvia Carlin
- Center
Research and Innovation, Edmund Mach Foundation, San Michele all’Adige (TN) 38010, Italy
| | - Cesare Lotti
- Center
Research and Innovation, Edmund Mach Foundation, San Michele all’Adige (TN) 38010, Italy
| | - Urska Vrhovsek
- Center
Research and Innovation, Edmund Mach Foundation, San Michele all’Adige (TN) 38010, Italy
| | - Fulvio Mattivi
- Center
Research and Innovation, Edmund Mach Foundation, San Michele all’Adige (TN) 38010, Italy
| |
Collapse
|
14
|
Muhl JR, Pilkington LI, Fedrizzi B, Deed RC. Exploring the Equilibrium between Glut3SHal and Glut3SH-SO 3: A Method for the Quantification of These Compounds in Wine. J Agric Food Chem 2024; 72:1902-1913. [PMID: 36988295 DOI: 10.1021/acs.jafc.2c08924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/19/2023]
Abstract
3S-Gluthathionylhexanal (glut3SHal) is an early precursor to the important wine aroma compound 3-sulfanylhexan-1-ol (3SH), imparting tropical passion fruit aromas, even at trace concentrations. In wine, glut3SHal occurs in equilibrium with its bisulfite adduct (glut3SH-SO3), challenging its quantification. To circumvent the issues encountered when attempting to describe the equilibrium between these compounds, a method for their quantification in wine samples was developed. Separation of glut3SHal and glut3SH-SO3 using solid-phase extraction followed by oxime derivatization and analysis via liquid chromatography-mass spectrometry allowed for measurement of both compounds in wine samples. Analysis of commercial Sauvignon Blanc wines using the developed method confirmed that glut3SH-SO3 is the major species in the wine matrix. The method developed in this work will enable further exploration of the relationship between glut3SHal and glut3SH-SO3 and their contribution to production of 3SH in wines. There is potential to extrapolate this work to explore other aldehyde-sulfonic acid equilibria in foods and beverages.
Collapse
Affiliation(s)
- Jennifer R Muhl
- School of Chemical Sciences, University of Auckland|Waipapa Taumata Rau, 23 Symonds Street, Auckland 1010, New Zealand
| | - Lisa I Pilkington
- School of Chemical Sciences, University of Auckland|Waipapa Taumata Rau, 23 Symonds Street, Auckland 1010, New Zealand
| | - Bruno Fedrizzi
- School of Chemical Sciences, University of Auckland|Waipapa Taumata Rau, 23 Symonds Street, Auckland 1010, New Zealand
| | - Rebecca C Deed
- School of Chemical Sciences, University of Auckland|Waipapa Taumata Rau, 23 Symonds Street, Auckland 1010, New Zealand
- School of Biological Sciences, University of Auckland|Waipapa Taumata Rau, 3 Symonds Street, Auckland 1010, New Zealand
| |
Collapse
|
15
|
Yao Y, Zhang R, Jia R, Yao Z, Qiao Y, Wang Z. Exploration of Raw Pigmented-Fleshed Sweet Potatoes Volatile Organic Compounds and the Precursors. Molecules 2024; 29:606. [PMID: 38338351 PMCID: PMC10856654 DOI: 10.3390/molecules29030606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 01/22/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024] Open
Abstract
Sweet potato provides rich nutrients and bioactive substances for the human diet. In this study, the volatile organic compounds of five pigmented-fleshed sweet potato cultivars were determined, the characteristic aroma compounds were screened, and a correlation analysis was carried out with the aroma precursors. In total, 66 volatile organic compounds were identified. Terpenoids and aldehydes were the main volatile compounds, accounting for 59% and 17%, respectively. Fifteen compounds, including seven aldehydes, six terpenes, one furan, and phenol, were identified as key aromatic compounds for sweet potato using relative odor activity values (ROAVs) and contributed to flower, sweet, and fat flavors. The OR sample exhibited a significant presence of trans-β-Ionone, while the Y sample showed high levels of benzaldehyde. Starch, soluble sugars, 20 amino acids, and 25 fatty acids were detected as volatile compounds precursors. Among them, total starch (57.2%), phenylalanine (126.82 ± 0.02 g/g), and fatty acids (6.45 μg/mg) were all most abundant in Y, and LY contained the most soluble sugar (14.65%). The results of the correlation analysis revealed the significant correlations were identified between seven carotenoids and trans-β-Ionone, soluble sugar and nerol, two fatty acids and hexanal, phenylalanine and 10 fatty acids with benzaldehyde, respectively. In general, terpenoids and aldehydes were identified as the main key aromatic compounds in sweet potatoes, and carotenoids had more influence on the aroma of OR than other cultivars. Soluble sugars, amino acids, and fatty acids probably serve as important precursors for some key aroma compounds in sweet potatoes. These findings provide valuable insights for the formation of sweet potato aroma.
Collapse
Affiliation(s)
- Yanqiang Yao
- College of Agriculture and Biotechnology, Hebei Normal University of Science & Technology, Changli 066600, China;
- Guangdong Province Key Laboratory of Crop Genetic Improvement, Crops Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; (R.Z.); (R.J.); (Z.Y.)
| | - Rong Zhang
- Guangdong Province Key Laboratory of Crop Genetic Improvement, Crops Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; (R.Z.); (R.J.); (Z.Y.)
| | - Ruixue Jia
- Guangdong Province Key Laboratory of Crop Genetic Improvement, Crops Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; (R.Z.); (R.J.); (Z.Y.)
| | - Zhufang Yao
- Guangdong Province Key Laboratory of Crop Genetic Improvement, Crops Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; (R.Z.); (R.J.); (Z.Y.)
| | - Yake Qiao
- College of Agriculture and Biotechnology, Hebei Normal University of Science & Technology, Changli 066600, China;
| | - Zhangying Wang
- Guangdong Province Key Laboratory of Crop Genetic Improvement, Crops Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; (R.Z.); (R.J.); (Z.Y.)
| |
Collapse
|
16
|
Veličković D, Zemaitis KJ, Bhattacharjee A, Anderton CR. Mass spectrometry imaging of natural carbonyl products directly from agar-based microbial interactions using 4-APEBA derivatization. mSystems 2024; 9:e0080323. [PMID: 38064548 PMCID: PMC10804984 DOI: 10.1128/msystems.00803-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Accepted: 10/31/2023] [Indexed: 01/24/2024] Open
Abstract
Aliphatic carboxylic acids, aldehydes, and ketones play diverse roles in microbial adaptation to their microenvironment, from excretion as toxins to adaptive metabolites for membrane fluidity. However, the spatial distribution of these molecules throughout biofilms and how microbes in these environments exchange these molecules remain elusive for many of these bioactive species due to inefficient molecular imaging strategies. Herein, we apply on-tissue chemical derivatization (OTCD) using 4-(2-((4-bromophenethyl)dimethylammonio)ethoxy)benzenaminium dibromide (4-APEBA) on a co-culture of a soil bacterium (Bacillus subtilis NCIB 3610) and fungus (Fusarium sp. DS 682) grown on agar as our model system. Using matrix-assisted laser desorption/ionization mass spectrometry imaging (MALDI-MSI), we spatially resolved more than 300 different metabolites containing carbonyl groups within this model system. Various spatial patterns are observable in these species, which indicate possible extracellular or intercellular processes of the metabolites and their up- or downregulation during microbial interaction. The unique chemistry of our approach allowed us to bring additional confidence in accurate carbonyl identification, especially when multiple isomeric candidates were possible, and this provided the ability to generate hypotheses about the potential role of some aliphatic carbonyls in this B. subtilis/Fusarium sp. interaction. The results shown here demonstrate the utility of 4-ABEBA-based OTCD MALDI-MSI in probing interkingdom interactions directly from microbial co-cultures, and these methods will enable future microbial interaction studies with expanded metabolic coverage.IMPORTANCEThe metabolic profiles within microbial biofilms and interkingdom interactions are extremely complex and serve a variety of functions, which include promoting colonization, growth, and survival within competitive and symbiotic environments. However, measuring and differentiating many of these molecules, especially in an in situ fashion, remains a significant analytical challenge. We demonstrate a chemical derivatization strategy that enabled highly sensitive, multiplexed mass spectrometry imaging of over 300 metabolites from a model microbial co-culture. Notably, this approach afforded us to visualize over two dozen classes of ketone-, aldehyde-, and carboxyl-containing molecules, which were previously undetectable from colonies grown on agar. We also demonstrate that this chemical derivatization strategy can enable the discrimination of isobaric and isomeric metabolites without the need for orthogonal separation (e.g., online chromatography or ion mobility). We anticipate that this approach will further enhance our knowledge of metabolic regulation within microbiomes and microbial systems used in bioengineering applications.
Collapse
Affiliation(s)
- Dušan Veličković
- Environmental Molecular Sciences Laboratory, Pacific Northwest National Laboratory, Richland, Washington, USA
| | - Kevin J. Zemaitis
- Environmental Molecular Sciences Laboratory, Pacific Northwest National Laboratory, Richland, Washington, USA
| | - Arunima Bhattacharjee
- Environmental Molecular Sciences Laboratory, Pacific Northwest National Laboratory, Richland, Washington, USA
| | - Christopher R. Anderton
- Environmental Molecular Sciences Laboratory, Pacific Northwest National Laboratory, Richland, Washington, USA
| |
Collapse
|
17
|
Xu K, Zhang Z, Jiang K, Yang A, Wang T, Xu L, Li X, Zhang X, Meng F, Wang B. Elucidating the effect of different processing methods on the sensory quality of chestnuts based on multi-scale molecular sensory science. Food Chem 2024; 431:136989. [PMID: 37572488 DOI: 10.1016/j.foodchem.2023.136989] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 07/13/2023] [Accepted: 07/23/2023] [Indexed: 08/14/2023]
Abstract
Chestnuts are known for their unique flavor and nutritional value. However, the flavor changes in chestnuts after processing remain unclear. Multi-intelligent sensory technologies and headspace solid-phase microextraction-arrow gas chromatography-mass spectrometry (HS-SPME-Arrow-GC-MS) combined with multivariate statistical analysis were applied to evaluate the effect of packaging and heat sterilization procedures on the sensory quality of chestnuts. The results showed that the significant variations (p < 0.05) between the different chestnut processing methods were revealed via the electronic eye (E-eye), electronic nose (E-nose), and electronic tongue (E-tongue). The packaging had a more significant influence on the sensory quality of the chestnuts than heat sterilization procedures. HS-SPME-Arrow-GC-MS identified 83 volatile compounds. The processed chestnuts exhibited higher aldehyde, ester, and alkene concentrations, while N2 packaging was more favorable to flavor elicitation and retention. Therefore, combining intelligent sensory techniques with GC-MS can rapidly determine the chestnut quality and guide industrial production.
Collapse
Affiliation(s)
- Kunli Xu
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Zheting Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Kexin Jiang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Aolin Yang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Tielong Wang
- Chinese Academy of Inspection and Quarantine, Beijing 100176, China
| | - Lingyun Xu
- Chinese Academy of Inspection and Quarantine, Beijing 100176, China
| | - Xiaodong Li
- Shimadzu CO., LTD., China Innovation Center, Beijing 100020, China
| | - Xiaoli Zhang
- Shimadzu CO., LTD., China Innovation Center, Beijing 100020, China
| | - Fanyu Meng
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Bei Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| |
Collapse
|
18
|
Kim J, Shim IK, Won SR, Hwang ES, Lee Y, Park S, Ryu J, Lee J. Indoor air quality and its determinants in underground shopping malls in Korea. Environ Int 2024; 183:108395. [PMID: 38118208 DOI: 10.1016/j.envint.2023.108395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 12/11/2023] [Accepted: 12/15/2023] [Indexed: 12/22/2023]
Abstract
Underground shopping malls (USMs) are often open or semi-open environments with interconnected passageways, resulting in the sharing of indoor air. However, indoor air quality (IAQ) within these spaces can vary due to many diverse emission sources. We investigated the relationships between IAQ and geographical areas, as well as IAQ and store types, within USMs, in Korea. In 2020, we studied 10 different USMs, with a total of 128 outlets. We conducted comprehensive IAQ assessments (including measurements of fine particles (PM2.5), aldehydes, and volatile organic compounds (VOCs)) in stores, passages, and outdoor areas. The stores were categorized into three types: clothing, fashion accessories, and food services. Additionally, we measured environmental factors such as CO2 levels and presence of storefront walls. PM2.5 levels were higher outdoors, whereas aldehyde and VOC levels exhibited elevations within passages and the interior of stores than in the outdoor environment. The store-to-passage ratios for PM2.5, individual aldehydes, and VOC concentrations ranged from 1.06 to 4.93. Formaldehyde and total VOC (TVOC) concentrations were found to be elevated in clothing and fashion accessory stores, whereas PM2.5 concentrations were more prominent in food service establishments. Specific individual compounds, including propionaldehyde, hexaldehyde, benzene, n-heptane, toluene, n-octane, xylene, d-limonene, n-undecane, n-dodecane, and ethylbenzene concentrations exhibited associations with store types. Multivariate regression models demonstrated positive associations between most aldehydes and VOCs with CO2 concentrations and presence of storefront walls. This study underscored variations within USMs based on area and store type. Aldehyde and VOC concentrations were notably higher in clothing and fashion accessory stores than in food service outlets; these elevations were closely linked to CO2 levels and presence of storefront walls. These findings suggest that monitoring CO2 levels within USM stores, optimizing air-conditioning systems, and designing future stores without storefront walls can collectively contribute to an overall improvement of IAQ within USMs.
Collapse
Affiliation(s)
- Jeonghoon Kim
- Indoor Environment and Noise Research Division, Environmental Infrastructure Research Department, National Institute of Environmental Research, Incheon, Republic of Korea.
| | - In-Keun Shim
- Indoor Environment and Noise Research Division, Environmental Infrastructure Research Department, National Institute of Environmental Research, Incheon, Republic of Korea
| | - Soo Ran Won
- Department of Environmental Science and Engineering, University, Seoul, Republic of Korea
| | - Eun Seol Hwang
- Indoor Environment and Noise Research Division, Environmental Infrastructure Research Department, National Institute of Environmental Research, Incheon, Republic of Korea
| | - Yumi Lee
- Indoor Environment and Noise Research Division, Environmental Infrastructure Research Department, National Institute of Environmental Research, Incheon, Republic of Korea
| | - Sujung Park
- Indoor Environment and Noise Research Division, Environmental Infrastructure Research Department, National Institute of Environmental Research, Incheon, Republic of Korea
| | - Jungmin Ryu
- Indoor Environment and Noise Research Division, Environmental Infrastructure Research Department, National Institute of Environmental Research, Incheon, Republic of Korea
| | - Jongchun Lee
- Indoor Environment and Noise Research Division, Environmental Infrastructure Research Department, National Institute of Environmental Research, Incheon, Republic of Korea
| |
Collapse
|
19
|
Wang Y, Zhang H, Cui J, Gao S, Bai S, You L, Ji C, Wang S. Dynamic changes in the water and volatile compounds of chicken breast during the frying process. Food Res Int 2024; 175:113715. [PMID: 38129035 DOI: 10.1016/j.foodres.2023.113715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 11/10/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
The influence of frying times (0, 2, 4, 6, 8, and 10 min) on the continuous changes in the water distribution and the concentrations of key volatile compounds in chicken breast during the frying process were studied. The fried chicken samples could be distinguished by PCA of E-nose and PLS-DA of GC-MS. A total of 40 volatile compounds were identified by GC-MS, and 28 compounds were verified to be the key compounds after further screening by OAVs. The T22 was increased first and then decreased, while the M22 and M23 in fried chicken were considerably decreased and increased with increasing frying time, respectively. The content of the water and the total peak area of LF-NMR in fried chicken samples during the frying process significantly decreased, and the water was transferred from high to low degrees of freedom. In addition, water content, T21, T22, M22 and L* value were positively correlated with most alcohols and aldehydes, and were negatively correlated with pyrazines, while a*, b*, M23 and all amino acids were positively correlated with pyrazines and were negatively correlated with most alcohols and aldehydes. The results may guide the production processes of fried chicken and help produce high-quality chicken products.
Collapse
Affiliation(s)
- Yongrui Wang
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Heyu Zhang
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Jiarui Cui
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Shuang Gao
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Shuang Bai
- College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Liqin You
- College of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
| | - Chen Ji
- College of Agricultural Sciences, Xichang University, XiChang 615000, China
| | - Songlei Wang
- College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China.
| |
Collapse
|
20
|
Wen J, Wang Y, He Y, Shu N, Cao W, Sun Y, Yuan P, Sun B, Yan Y, Qin H, Fan S, Lu W. Flavor Quality Analysis of Ten Actinidia arguta Fruits Based on High-Performance Liquid Chromatography and Headspace Gas Chromatography-Ion Mobility Spectrometry. Molecules 2023; 28:7559. [PMID: 38005281 PMCID: PMC10674867 DOI: 10.3390/molecules28227559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 10/26/2023] [Accepted: 11/10/2023] [Indexed: 11/26/2023] Open
Abstract
Actinidia arguta is a fruit crop with high nutritional and economic value. However, its flavor quality depends on various factors, such as variety, environment, and post-harvest handling. We analyzed the composition of total soluble sugars, titratable acids, organic acids, and flavor substances in the fruits of ten A. arguta varieties. The total soluble sugar content ranged from 4.22 g/L to 12.99 g/L, the titratable acid content ranged from 52.55 g/L to 89.9 g/L, and the sugar-acid ratio ranged from 5.39 to 14.17 at the soft ripe stage. High-performance liquid chromatography (HPLC) showed that citric, quinic, and malic acids were the main organic acids in the A. arguta fruits. Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) detected 81 volatile compounds in 10 A. arguta varieties, including 24 esters, 17 alcohols, 23 aldehydes, 7 ketones, 5 terpenes, 2 acids, 1 Pyrazine, 1 furan, and 1 benzene. Esters and aldehydes had the highest relative content of total volatile compounds. An orthogonal partial least squares discriminant analysis (OPLS-DA) based on the odor activity value (OAV) revealed that myrcene, benzaldehyde, methyl isobutyrate, α-phellandrene, 3-methyl butanal, valeraldehyde, ethyl butyrate, acetoin, (E)-2-octenal, hexyl propanoate, terpinolene, 1-penten-3-one, and methyl butyrate were the main contributors to the differences in the aroma profiles of the fruits of different A. arguta varieties. Ten A. arguta varieties have different flavors. This study can clarify the differences between varieties and provide a reference for the evaluation of A. arguta fruit flavor, variety improvement and new variety selection.
Collapse
Affiliation(s)
- Jinli Wen
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Yue Wang
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Yanli He
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Nan Shu
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130018, China
| | - Weiyu Cao
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Yining Sun
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Pengqiang Yuan
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Bowei Sun
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Yiping Yan
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Hongyan Qin
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Shutian Fan
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Wenpeng Lu
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
| |
Collapse
|
21
|
Yang X, Xu D, Wen B, Ji J, Zhang Z, Li L, Zhang S, Zhi H, Kong J, Wang C, Wang J, Ruan H, Zhang M, Wei L, Dong B, Wang Q. The mediating role of exhaled breath condensate metabolites in the effect of particulate matter on pulmonary function in schoolchildren: A crossover intervention study. Sci Total Environ 2023; 898:165517. [PMID: 37459994 DOI: 10.1016/j.scitotenv.2023.165517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 07/06/2023] [Accepted: 07/11/2023] [Indexed: 07/27/2023]
Abstract
The role played by metabolites in exhaled breath condensate (EBC) in the effect of PM on schoolchildren's pulmonary function has received little attention. Accordingly, we examined whether metabolites in EBC mediated the effect of PM10, PM2.5, and PM1 on the pulmonary function of schoolchildren at a residential primary school who had received an air-cleaner cross-over intervention. Samples of EBC were collected from a total of 60 schoolchildren and subjected to metabolomics analysis. We found that the effect of PM on six pulmonary function indicators was mediated by the following nine lipid peroxidation-related and energy metabolism-related metabolites present in EBC: 4-hydroxynonenal, arachidoyl ethanolamide, dl-pyroglutamic acid, 5-deoxy-d-glucose, myristic acid, lauric acid, linoleic acid, l-proline, and palmitic acid. However, while all nine of these metabolites mediated the effects of PM on boys' pulmonary function, only 4-hydroxynonenal, arachidoyl ethanolamide, and dl-pyroglutamic acid mediated the effects of PM on girls' pulmonary function. Overall, our results show that (1) short-term exposure to PM affected the schoolchildren's pulmonary function by causing an imbalance between lipid peroxidation and glutathione-based antioxidant activity and by perturbing energy metabolism in respiratory system and (2) there was a sex-dependent antioxidant response to PM exposure, with boys being less resistant than girls.
Collapse
Affiliation(s)
- Xiaoyan Yang
- Key Laboratory of Environment and Human Health, Institute of Environmental Health, Chinese Center for Disease Control and Prevention, Beijing 100021, China; Department of Environmental Toxicology, Institute of Environmental Health, Chinese Center for Disease Control and Prevention, Beijing 100021, China
| | - Dongqun Xu
- Key Laboratory of Environment and Human Health, Institute of Environmental Health, Chinese Center for Disease Control and Prevention, Beijing 100021, China; Department of Air Quality and Health Monitoring, Institute of Environmental Health, Chinese Center for Disease Control and Prevention, Beijing 100021, China.
| | - Bo Wen
- Institute of Child and Adolescent Health, School of Public Health, Peking University, Beijing 100191, China
| | - Jian Ji
- Hazard Screening and Omic Platform, Analysis and Testing Center, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zeyu Zhang
- Jiangxi Academy of Clinical Medical Sciences, The First Affiliated Hospital of Nanchang University, Nanchang, Jiangxi 330006, China
| | - Li Li
- Department of Environmental Toxicology, Institute of Environmental Health, Chinese Center for Disease Control and Prevention, Beijing 100021, China
| | - Shaoping Zhang
- Department of Environmental Toxicology, Institute of Environmental Health, Chinese Center for Disease Control and Prevention, Beijing 100021, China
| | - Hong Zhi
- Department of Environmental Toxicology, Institute of Environmental Health, Chinese Center for Disease Control and Prevention, Beijing 100021, China
| | - Jian Kong
- Department of Environmental Toxicology, Institute of Environmental Health, Chinese Center for Disease Control and Prevention, Beijing 100021, China
| | - Chong Wang
- Department of Environmental Toxicology, Institute of Environmental Health, Chinese Center for Disease Control and Prevention, Beijing 100021, China
| | - Jun Wang
- Key Laboratory of Environment and Human Health, Institute of Environmental Health, Chinese Center for Disease Control and Prevention, Beijing 100021, China
| | - Hongjie Ruan
- Department of Environmental Toxicology, Institute of Environmental Health, Chinese Center for Disease Control and Prevention, Beijing 100021, China
| | - Ming Zhang
- Department of Environmental Toxicology, Institute of Environmental Health, Chinese Center for Disease Control and Prevention, Beijing 100021, China
| | - Lan Wei
- Department of Environmental Toxicology, Institute of Environmental Health, Chinese Center for Disease Control and Prevention, Beijing 100021, China
| | - Bin Dong
- Department of Air Quality and Health Monitoring, Institute of Environmental Health, Chinese Center for Disease Control and Prevention, Beijing 100021, China
| | - Qin Wang
- Key Laboratory of Environment and Human Health, Institute of Environmental Health, Chinese Center for Disease Control and Prevention, Beijing 100021, China.
| |
Collapse
|
22
|
Ubeda C, Cortejosa D, Morales ML, Callejón RM, Ríos-Reina R. Determination of volatile compounds for the differentiation of PDO fortified wines with different ageing methods as a tool for controlling their authenticity. Food Res Int 2023; 173:113320. [PMID: 37803631 DOI: 10.1016/j.foodres.2023.113320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 06/28/2023] [Accepted: 07/24/2023] [Indexed: 10/08/2023]
Abstract
The aim of this work was to study the differentiating volatile profiles of the Spanish protected designation of origin (PDO) fortified wines obtained by headspace solid phase microextraction in conjunction with gas chromatography-mass spectrometry and powerful chemometric tools, to finally identify the marker volatile compounds most related to fortified wine types. Results revealed a satisfactory discrimination, for the first time, of the different types of PDO fortified wines, involving only a reduced number of volatile compounds selected by chemometrics. Thus, 28 volatile compounds were responsible for the differentiation according to ageing type (biological, oxidative, or mixed) resulting useful markers for the identification of each specific type of fortified wine. Among them, some esters were strongly related to biological ageing, aldehydes and acids to oxidative ageing, and lactones to mixed ageing. These volatile molecules involved in their differentiation could explain the unique organoleptic characteristics or attributes of these PDO fortified wines.
Collapse
Affiliation(s)
- Cristina Ubeda
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal. Facultad de Farmacia, Universidad de Sevilla. Sevilla, Spain
| | - David Cortejosa
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal. Facultad de Farmacia, Universidad de Sevilla. Sevilla, Spain
| | - M Lourdes Morales
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal. Facultad de Farmacia, Universidad de Sevilla. Sevilla, Spain
| | - Raquel M Callejón
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal. Facultad de Farmacia, Universidad de Sevilla. Sevilla, Spain
| | - Rocío Ríos-Reina
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal. Facultad de Farmacia, Universidad de Sevilla. Sevilla, Spain.
| |
Collapse
|
23
|
Li D, Zeng Y, Ye ZK, Li HK, Li YZ, Dong B, Su QZ, Lin QB, Xiao J, Zhong HN. Analysis of volatile organic compounds and potential odour compounds in food contact paperboard using headspace two-dimensional GC-QTOF-MS. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2023; 40:1482-1493. [PMID: 37831931 DOI: 10.1080/19440049.2023.2259029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Accepted: 09/10/2023] [Indexed: 10/15/2023]
Abstract
The objective was to establish a robust and reliable approach for the characterisation of volatile organic compounds (VOCs) present in food contact paperboard. This was achieved through the utilisation of headspace solid-phase microextraction in tandem with comprehensive two-dimensional (2D) gas chromatography (GC) and quadrupole time-of-flight mass spectrometry (HS-SPME-GC × GC-QTOF-MS). The experimental parameters were optimised, involving the use of a DVB/C-WR/PDMS fibre at a temperature of 80 °C for a duration of 30 min. A total of 344 VOCs comprising aldehydes, ketones, alcohols, ethers, esters, alkanes and aromatic compounds, were tentatively identified in the samples. Twelve compounds believed to be from biogenic sources had a high odour impact making them major contributors to potential taint from the paperboard samples. Significant attention should be devoted to five compounds namely, 2-methylnaphthalene, 2-pentyl-furan, furfural, 1-octen-3-one and 1-octen-3-ol due to their potential adverse impact on the organoleptic qualities of packaged food items and their potential toxicity.Abbreviations: C-WR: carbon wide range; DVB: divinylbenzene; GC-MS: gas chromatography - mass spectrometry; GCxGC-QTOF-MS: comprehensive two-dimensional gas chromatography coupled to quadrupole-time-of-flight - mass spectrometry; HS-SPME: headspace - solid phase microextraction; LOD: limit of detection; LOQ: limit of quantification; OAV: odor activity values; PDMS: polydimethylsiloxane; RI: retention index; TTC: threshold of toxicological concern; VOC: volatile organic compound.
Collapse
Affiliation(s)
- Dan Li
- National Reference Laboratory for Food Contact Material (Guangdong), Guangzhou Customs Technology Center, Guangzhou, PR China
| | - Ying Zeng
- National Reference Laboratory for Food Contact Material (Guangdong), Guangzhou Customs Technology Center, Guangzhou, PR China
| | - Zhi-Kang Ye
- Laboratory of Product Packaging and Logistics, Packaging Engineering Institute, Jinan University, Zhuhai, PR China
| | - Han-Ke Li
- National Reference Laboratory for Food Contact Material (Guangdong), Guangzhou Customs Technology Center, Guangzhou, PR China
| | - Yu-Zhe Li
- China National Center for Food Safety Risk Assessment, Beijing, PR China
| | - Ben Dong
- National Reference Laboratory for Food Contact Material (Guangdong), Guangzhou Customs Technology Center, Guangzhou, PR China
| | - Qi-Zhi Su
- National Reference Laboratory for Food Contact Material (Guangdong), Guangzhou Customs Technology Center, Guangzhou, PR China
| | - Qin-Bao Lin
- Laboratory of Product Packaging and Logistics, Packaging Engineering Institute, Jinan University, Zhuhai, PR China
| | - Jing Xiao
- China National Center for Food Safety Risk Assessment, Beijing, PR China
| | - Huai-Ning Zhong
- National Reference Laboratory for Food Contact Material (Guangdong), Guangzhou Customs Technology Center, Guangzhou, PR China
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, PR China
| |
Collapse
|
24
|
Prakasham K, Gurrani S, Wu CF, Wu MT, Hsieh TJ, Peng CY, Huang PC, Krishnan A, Tsai PC, Lin YC, Tsai B, Lin YC, Ponnusamy VK. Rapid identification and monitoring of cooking oil fume-based toxic volatile organic aldehydes in lung tissue for predicting exposure level and cancer risks. Chemosphere 2023; 339:139704. [PMID: 37536542 DOI: 10.1016/j.chemosphere.2023.139704] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Revised: 07/08/2023] [Accepted: 07/30/2023] [Indexed: 08/05/2023]
Abstract
Cooking oil fumes (COFs) comprised of a mixture of cancer-causing volatile organic aldehydes (VOAs), particularly trans, trans-2,4-decadienal (t,t-DDE), 4-hydroxy-hexenal (4-HHE), and 4-hydroxy-nonenal (4-HNE). Monitoring toxic VOAs levels in people exposed to different cooking conditions is vital to predicting the cancer risk. For this purpose, we developed a fast tissue extraction (FaTEx) technique combined with UHPLC-MS/MS to monitor three toxic VOAs in mice lung tissue samples. FaTEx pre-treatment protocol was developed by combining two syringes for extraction and clean-up process. The various procedural steps affecting the FaTEx sample pre-treatment process were optimized to enhance the target VOAs' extraction efficiency from the sample matrix. Under the optimal experimental conditions, results exhibit good correlation coefficient values > 0.99, detection limits were between 0.5-3 ng/g, quantification limits were between 1-10 ng/g, and the matrix effect was <18.1%. Furthermore, the extraction recovery values of the spiked tissue exhibited between 88.9-109.6% with <8.6% of RSD. Cooking oil fume (containing t,t-DDE) treated mice at various time durations were sacrificed to validate the developed technique, and it was found that t,t-DDE concentrations were from 14.8 to 33.8 μg/g. The obtained results were found to be a fast, reliable, and semi-automated sample pre-treatment technique with good extraction efficiency, trace level detection limit, and less matrix effect. Therefore, this method can be applied as a potential analytical method to determine the VOAs in humans exposed to long-term cooking oil fumes.
Collapse
Affiliation(s)
- Karthikeyan Prakasham
- PhD Program in Environmental and Occupational Medicine, College of Medicine, Kaohsiung Medical University (KMU), Kaohsiung City, 807, Taiwan; Research Center for Precision Environmental Medicine, Kaohsiung Medical University (KMU), Kaohsiung City, 807, Taiwan
| | - Swapnil Gurrani
- PhD Program in Environmental and Occupational Medicine, College of Medicine, Kaohsiung Medical University (KMU), Kaohsiung City, 807, Taiwan; Research Center for Precision Environmental Medicine, Kaohsiung Medical University (KMU), Kaohsiung City, 807, Taiwan
| | - Chia-Fang Wu
- Research Center for Precision Environmental Medicine, Kaohsiung Medical University (KMU), Kaohsiung City, 807, Taiwan; International Master Program of Translational Medicine, College of Engineering and Science, National United University, Miaoli, Taiwan.
| | - Ming-Tsang Wu
- PhD Program in Environmental and Occupational Medicine, College of Medicine, Kaohsiung Medical University (KMU), Kaohsiung City, 807, Taiwan; Research Center for Precision Environmental Medicine, Kaohsiung Medical University (KMU), Kaohsiung City, 807, Taiwan; Graduate Institute of Medicine, College of Medicine, Kaohsiung Medical University (KMU), Kaohsiung City, 807, Taiwan; Department of Public Health, College of Health Sciences, Kaohsiung Medical University, Kaohsiung City, 807, Taiwan; Department of Family Medicine, Kaohsiung Medical University Hospital, Kaohsiung Medical University, Kaohsiung, Taiwan
| | - Tusty-Jiuan Hsieh
- Research Center for Precision Environmental Medicine, Kaohsiung Medical University (KMU), Kaohsiung City, 807, Taiwan; Graduate Institute of Medicine, College of Medicine, Kaohsiung Medical University (KMU), Kaohsiung City, 807, Taiwan
| | - Chiung-Yu Peng
- Research Center for Precision Environmental Medicine, Kaohsiung Medical University (KMU), Kaohsiung City, 807, Taiwan; Department of Public Health, College of Health Sciences, Kaohsiung Medical University, Kaohsiung City, 807, Taiwan
| | - Po-Chin Huang
- Research Center for Precision Environmental Medicine, Kaohsiung Medical University (KMU), Kaohsiung City, 807, Taiwan; National Institute of Environmental Health Sciences, National Health Research Institutes (NHRI), Miaoli County, 35053, Taiwan; Department of Medical Research, China Medical University Hospital, China Medical University, Taichung, Taiwan
| | - Anbarasu Krishnan
- Department of Computational Biology, Institute of Bioinformatics, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Chennai, Tamil Nadu, 602105, India
| | - Pei-Chien Tsai
- Department of Computational Biology, Institute of Bioinformatics, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Chennai, Tamil Nadu, 602105, India; Department of Medicinal and Applied Chemistry, Kaohsiung Medical University (KMU), Kaohsiung City, 807, Taiwan
| | - Yu-Chia Lin
- Research and Development Division, Great Engineering Technology (GETECH) Corporation, No.392, Yucheng Rd., Zuoying District., Kaohsiung City, 813, Taiwan
| | - Bongee Tsai
- Research and Development Division, Great Engineering Technology (GETECH) Corporation, No.392, Yucheng Rd., Zuoying District., Kaohsiung City, 813, Taiwan
| | - Yuan-Chung Lin
- Center for Emerging Contaminants Research, National Sun Yat-Sen University, Kaohsiung City, 804, Taiwan; Institute of Environmental Engineering, National Sun Yat-Sen University, Kaohsiung City, 804, Taiwan
| | - Vinoth Kumar Ponnusamy
- PhD Program in Environmental and Occupational Medicine, College of Medicine, Kaohsiung Medical University (KMU), Kaohsiung City, 807, Taiwan; Research Center for Precision Environmental Medicine, Kaohsiung Medical University (KMU), Kaohsiung City, 807, Taiwan; Department of Medicinal and Applied Chemistry, Kaohsiung Medical University (KMU), Kaohsiung City, 807, Taiwan; Center for Emerging Contaminants Research, National Sun Yat-Sen University, Kaohsiung City, 804, Taiwan; Department of Medical Research, Kaohsiung Medical University Hospital (KMUH), Kaohsiung Medical University, Kaohsiung City, 807, Taiwan.
| |
Collapse
|
25
|
Liu Z, Huang Y, Kong S, Miao J, Lai K. Selection and quantification of volatile indicators for quality deterioration of reheated pork based on simultaneously extracting volatiles and reheating precooked pork. Food Chem 2023; 419:135962. [PMID: 37004364 DOI: 10.1016/j.foodchem.2023.135962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 03/08/2023] [Accepted: 03/13/2023] [Indexed: 04/03/2023]
Abstract
This study was to screen and quantify characteristic volatiles tied to the quality deterioration of reheated pork via simultaneously reheating (75 °C, 30 min) and collecting headspace volatiles of precooked pork (100 °C, 10 min; stored: 0 °C, 0-14 d) for GC-MS analysis. The concentrations of hexanal (6.05 ± 0.86-12.05 ± 0.44 mg/kg), (E)-2-octenal (1.54 ± 0.16-3.07 ± 0.08 mg/kg), (E,E)-2,4-heptadienal (1.52 ± 0.44-2.58 ± 0.31 mg/kg) and 8 other selected volatiles in reheated pork increased as the storage time of the precooked counterparts increased. The increase rate of hexanal was 2.9-199 times faster than that of other volatiles based on zero-order reaction fitting (R2 = 0.876-0.997). Results from clustering analysis of these volatiles were consistent with their formation pathways tied to lipid autooxidation. This simple approach, reheating and collecting volatiles of precooked meat concurrently, introduces a new possibility for standardizing volatile analysis of precooked meats required being reheated before consumption.
Collapse
Affiliation(s)
- Zhijie Liu
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; School of Food Science and Bioengineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China
| | - Yiqun Huang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China.
| | - Shanshan Kong
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China
| | - Junjian Miao
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Keqiang Lai
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China.
| |
Collapse
|
26
|
Yen YC, Ku CH, Yao TC, Tsai HJ, Peng CY, Chen YC. Personal exposure to aldehydes and potential health risks among schoolchildren in the city. Environ Sci Pollut Res Int 2023; 30:101627-101636. [PMID: 37653197 DOI: 10.1007/s11356-023-29578-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Accepted: 08/25/2023] [Indexed: 09/02/2023]
Abstract
Schoolchildren are sensitive to airborne aldehyde exposures. The knowledge regarding inhalation exposure to aldehydes and the factors influencing exposure in schoolchildren is limited. This study aimed to assess the variability and potential health risks of exposure to aldehydes (including formaldehyde) in schoolchildren. The important factors affecting personal exposure to aldehydes were also explored. Forty schoolchildren were recruited from the urban and suburban areas of Taiwan for aldehyde samplings and questionnaire surveys. Personal and indoor home samples of aldehydes were collected simultaneously during warm and cold seasons. We also identified the potential variables associated with aldehyde exposure based on the participant's responses to the questionnaires using mixed-effects models. The dominant three abundant aldehydes identified in personal exposure samples were formaldehyde (geometric mean, GM = 12.2 µg/m3), acetaldehyde (GM = 5.53 µg/m3), and hexaldehyde (GM = 8.79 µg/m3), accounting for approximately 80% of the total selected aldehydes. Higher personal exposure to aldehydes was observed during the warm season. Moreover, the within-subject variance was predominant, accounting for 66.6 to > 99.9% of the total variance in exposure. Schoolchildren had a high probability of overexposure to formaldehyde and acrolein, which resulted in an incremental lifetime cancer risk of 1.59 × 10-4 (95th percentile = 4.64 × 10-4). Season, location, household refurbishment, and indoor ventilation variables were significantly associated with personal exposure to aldehydes. The results can improve our understanding of aldehyde exposure among schoolchildren to propose mitigation strategies. These findings may be applied to further epidemiological studies.
Collapse
Affiliation(s)
- Yu-Chuan Yen
- National Institute of Environmental Health Sciences, National Health Research Institutes, 35 Keyan Road, Zhunan Town, Miaoli, Taiwan
| | - Chun-Hung Ku
- National Institute of Environmental Health Sciences, National Health Research Institutes, 35 Keyan Road, Zhunan Town, Miaoli, Taiwan
| | - Tsung-Chieh Yao
- Division of Allergy, Asthma, and Rheumatology, Department of Pediatrics, Chang Gung Memorial Hospital, Taoyuan, Taiwan
- School of Medicine, Chang Gung University College of Medicine, Taoyuan, Taiwan
| | - Hui-Ju Tsai
- Institute of Population Health Sciences, National Health Research Institutes, Zhunan, Taiwan
| | - Chiung-Yu Peng
- Department of Public Health, Kaohsiung Medical University, Kaohsiung, 80708, Taiwan
| | - Yu-Cheng Chen
- National Institute of Environmental Health Sciences, National Health Research Institutes, 35 Keyan Road, Zhunan Town, Miaoli, Taiwan.
- Department of Occupational Safety and Health, China Medical University, 91 Hsueh-Shih Road, Taichung, Taiwan.
- Department of Safety, Health and Environmental Engineering, National United University, No. 2, Lienda, Miaoli, 360302, Taiwan.
- Research Center for Environmental Medicine, Kaohsiung Medical University, Kaohsiung, Taiwan.
| |
Collapse
|
27
|
Sekine Y, Oikawa D, Todaka M. Human skin gas profile of individuals with the people allergic to me phenomenon. Sci Rep 2023; 13:9471. [PMID: 37301918 PMCID: PMC10257688 DOI: 10.1038/s41598-023-36615-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Accepted: 06/07/2023] [Indexed: 06/12/2023] Open
Abstract
Recent studies have shown that some people claim that their skin gases provoke allergy-like reactions in people in their near vicinity. Such a phenomenon or symptom is called 'people allergic to me (PATM)'. Although numerous people suffer from PATM, the actual conditions are unknown. The aim of this study was to investigate the characteristics of human skin profiles in patients with PATM by measuring the dermal emission fluxes of 75 skin gases using passive flux sampler and gas chromatography/mass spectrometry. We found common features in the human skin gas profiles of 20 subjects with PATM, with a significant difference from those of 24 non-PATM subjects: greater emissions of petrochemicals, organosulfur compounds, and some aldehydes and lower emissions of aroma compounds and others. The ratio of toluene to benzaldehyde is considered a vital sign that suggests the fundamental of PATM. These findings indicate that PATM is a medically unexplained phenomenon or symptom worthy of further research, which requires an interdisciplinary approach.
Collapse
Affiliation(s)
- Yoshika Sekine
- Department of Chemistry, School of Science, Tokai University, Hiratsuka, Kanagawa, 259-1292, Japan.
| | - Daisuke Oikawa
- AIREX Inc., R&D Laboratory, Hiratsuka, Kanagawa, 259-1292, Japan
| | - Michihito Todaka
- AIREX Inc., R&D Laboratory, Hiratsuka, Kanagawa, 259-1292, Japan
| |
Collapse
|
28
|
Zhang L, Wang B, Li K, Wang Z, Xu D, Su Y, Wu D, Xie B. Non-negligible health risks caused by inhalation exposure to aldehydes and ketones during food waste treatments in megacity Shanghai. Environ Pollut 2023; 325:121448. [PMID: 36931489 DOI: 10.1016/j.envpol.2023.121448] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 02/19/2023] [Accepted: 03/14/2023] [Indexed: 06/18/2023]
Abstract
Aldehydes and ketones in urban air continue to receive regulatory and scientific attention for their environmental prevalence and potential health hazard. However, current knowledge of the health risks and losses caused by these pollutants in food waste (FW) treatment processes is still limited, especially under long-term exposure. Here, we presented the first comprehensive assessment of chronic exposure to 21 aldehydes and ketones in urban FW-air environments (e.g., storage site, mechanical dewatering, and composting) by coupling substantial measured data (383 samples) with Monte Carlo-based probabilistic health risk and impact assessment models. The results showed that acetaldehyde, acetone, 2-butanone and cyclohexanone were consistently the predominant pollutants, although the significant differences in pollution profiles across treatment sites and seasons (Adonis test, P < 0.001). According to the risk assessment results, the estimated cancer risk (CR; mean range: 1.6 × 10-5-1.12 × 10-4) and non-cancer risk (NCR; mean range: 2.98-22.7) triggered by aldehydes and ketones were both unacceptable in most cases (CR: 37.8%-99.3%; NCR: 54.2%-99.8%), and even reached the limit of concern to CR (1 × 10-4) in some exposure scenarios (6.18%-16.9%). Application of DALYs (disability adjusted life years) as a metric for predicting the damage suggested that exposure of workers to aldehydes and ketones over 20 years of working in FW-air environments could result in 0.02-0.14 DALYs per person. Acetaldehyde was the most harmful constituent of all targeted pollutants, which contributed to the vast majority of health risks (>88%) and losses (>90%). This study highlights aldehydes and ketones in FW treatments may be the critical pollutants to pose inhalation risks.
Collapse
Affiliation(s)
- Liangmao Zhang
- Shanghai Engineering Research Center of Biotransformation of Organic Solid Waste, School of Ecological and Environmental Sciences, East China Normal University, Shanghai, 200241, China; Shanghai Key Lab for Urban Ecological Processes and Eco-Restoration, School of Ecological and Environmental Sciences, East China Normal University, Shanghai, 200241, China
| | - Binghan Wang
- Shanghai Engineering Research Center of Biotransformation of Organic Solid Waste, School of Ecological and Environmental Sciences, East China Normal University, Shanghai, 200241, China; Shanghai Key Lab for Urban Ecological Processes and Eco-Restoration, School of Ecological and Environmental Sciences, East China Normal University, Shanghai, 200241, China
| | - Kaiyi Li
- Shanghai Engineering Research Center of Biotransformation of Organic Solid Waste, School of Ecological and Environmental Sciences, East China Normal University, Shanghai, 200241, China; Shanghai Key Lab for Urban Ecological Processes and Eco-Restoration, School of Ecological and Environmental Sciences, East China Normal University, Shanghai, 200241, China
| | - Zijiang Wang
- Shanghai Engineering Research Center of Biotransformation of Organic Solid Waste, School of Ecological and Environmental Sciences, East China Normal University, Shanghai, 200241, China; Shanghai Key Lab for Urban Ecological Processes and Eco-Restoration, School of Ecological and Environmental Sciences, East China Normal University, Shanghai, 200241, China
| | - Dan Xu
- Shanghai Engineering Research Center of Biotransformation of Organic Solid Waste, School of Ecological and Environmental Sciences, East China Normal University, Shanghai, 200241, China; Shanghai Key Lab for Urban Ecological Processes and Eco-Restoration, School of Ecological and Environmental Sciences, East China Normal University, Shanghai, 200241, China
| | - Yinglong Su
- Shanghai Engineering Research Center of Biotransformation of Organic Solid Waste, School of Ecological and Environmental Sciences, East China Normal University, Shanghai, 200241, China; Shanghai Key Lab for Urban Ecological Processes and Eco-Restoration, School of Ecological and Environmental Sciences, East China Normal University, Shanghai, 200241, China
| | - Dong Wu
- Shanghai Engineering Research Center of Biotransformation of Organic Solid Waste, School of Ecological and Environmental Sciences, East China Normal University, Shanghai, 200241, China; Shanghai Key Lab for Urban Ecological Processes and Eco-Restoration, School of Ecological and Environmental Sciences, East China Normal University, Shanghai, 200241, China
| | - Bing Xie
- Shanghai Engineering Research Center of Biotransformation of Organic Solid Waste, School of Ecological and Environmental Sciences, East China Normal University, Shanghai, 200241, China; Shanghai Key Lab for Urban Ecological Processes and Eco-Restoration, School of Ecological and Environmental Sciences, East China Normal University, Shanghai, 200241, China; Shanghai Institute of Pollution Control and Ecological Security, Shanghai, 200092, China; Engineering Research Center for Nanophotonics & Advanced Instrument, Ministry of Education, East China Normal University, Shanghai, 200241, China.
| |
Collapse
|
29
|
Zhang W, Bai Z, Shi L, Son JH, Li L, Wang L, Chen J. Investigating aldehyde and ketone compounds produced from indoor cooking emissions and assessing their health risk to human beings. J Environ Sci (China) 2023; 127:389-398. [PMID: 36522070 DOI: 10.1016/j.jes.2022.05.033] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 05/17/2022] [Accepted: 05/17/2022] [Indexed: 06/17/2023]
Abstract
Aldehyde and ketone compounds are ubiquitous in the air and prone to adverse effects on human health. Cooking emission is one of the major indoor sources. Aiming to evaluate health risks associated with inhalation exposure to aldehyde and ketone compounds, 13 carbonyl compounds (CCs) released from heating 5 edible oils, 3 seasonings, and 2 dishes were investigated in a kitchen laboratory. For the scenarios of heating five types of oil, aldehydes accounted for 61.1%-78.0% of the total emission, mainly acetaldehyde, acrolein and hexanal. Comparatively, heating oil with added seasonings released greater concentrations of aldehyde and ketone compounds. The concentration enhancement of larger molecular aldehydes was significantly greater. The emission factors of aldehyde and ketone compounds for cooking the dish of chili fried meat were much greater compared to that of tomato fried eggs. Therefore, food materials also had a great impact on the aldehyde and ketone emissions. Acetone and acetaldehyde were the most abundant CCs in the kitchen. Acrolein concentrations ranged from 235.18 to 498.71 µg/m3, which was about 100 times greater compared to the guidelines provided by Office of Environmental Health Hazard Assessment (OEHHA). The acetaldehyde inhalation for adults was 856.83-1515.55 µg and 56.23-192.79 µg from exposure to chili fried meat and tomato fried eggs, respectively. This exceeds the reference value of 90 µg/day provided by OEHHA. The findings of this study provided scientific evidences for the roles of cooking emissions on indoor air quality and human health.
Collapse
Affiliation(s)
- Wei Zhang
- Shanghai Key Laboratory of Atmospheric Particle Pollution and Prevention (LAP3), Department of Environmental Science and Engineering, Fudan University, Shanghai 200433, China
| | - Zhe Bai
- Shanghai Key Laboratory of Atmospheric Particle Pollution and Prevention (LAP3), Department of Environmental Science and Engineering, Fudan University, Shanghai 200433, China
| | - Longbo Shi
- Shanghai Key Laboratory of Atmospheric Particle Pollution and Prevention (LAP3), Department of Environmental Science and Engineering, Fudan University, Shanghai 200433, China
| | - Jung Hyun Son
- Shanghai Key Laboratory of Atmospheric Particle Pollution and Prevention (LAP3), Department of Environmental Science and Engineering, Fudan University, Shanghai 200433, China
| | - Ling Li
- Shanghai Key Laboratory of Atmospheric Particle Pollution and Prevention (LAP3), Department of Environmental Science and Engineering, Fudan University, Shanghai 200433, China
| | - Lina Wang
- Shanghai Key Laboratory of Atmospheric Particle Pollution and Prevention (LAP3), Department of Environmental Science and Engineering, Fudan University, Shanghai 200433, China.
| | - Jianmin Chen
- Shanghai Key Laboratory of Atmospheric Particle Pollution and Prevention (LAP3), Department of Environmental Science and Engineering, Fudan University, Shanghai 200433, China
| |
Collapse
|
30
|
Sun L, Qi Y, Meng M, Cui K. Comparative Study on the Volatile Organic Compounds and Characteristic Flavor Fingerprints of Five Varieties of Walnut Oil in Northwest China Using Using Headspace Gas Chromatography-Ion Mobility Spectrometry. Molecules 2023; 28:molecules28072949. [PMID: 37049712 PMCID: PMC10096422 DOI: 10.3390/molecules28072949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 03/20/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
Odor is an important characteristic of walnut oil; walnut oil aromas from different varieties smell differently. In order to compare the differences of volatile flavor characteristics in different varieties of walnut oil, the volatile organic compounds (VOCs) of walnut oil from five different walnut varieties in Northwest China were detected and analyzed using headspace gas chromatography–ion mobility spectrometry (HS–GC–IMS). The results showed that 41 VOCs in total were identified in walnut oil from five different varieties, including 14 aldehydes, 8 alcohols, 4 ketones, and 2 esters. Walnut oil (WO) extracted from the “Zha343” variety was most abundant in VOCs. The relative odor activity value (ROAV) analysis showed that aldehydes were the main aroma substances of walnut oil; specifically, hexanal, pentanal, and heptanal were the most abundant. Fingerprints and heat map analysis indicated that WO extracted from the “Xin2”, “185”, “Xin’guang”, and “Zha343” varieties, but not from the “Xinfeng” variety, had characteristic markers. The relative content differences of eight key VOCs in WO from five varieties can be directly compared by Kruskal–Wallis tests, among which the distribution four substances, hexanal (M), hexanal (D), pentanal (M), (E)-2-hexanal (M), presented extremely significant differences (P<0.01). According to the results of the principal component analysis (PCA), WO extracted from the “Zha343” variety was distinct from the other four varieties; in addition, WO extracted from the “Xin2” variety exhibited similarity to WO extracted from the “185” variety, and WO extracted from the “Xinfeng” variety showed similarity to WO extracted from the “Xin’guang” variety. These results reveal that there are certain differences in the VOCs extracted from five different WO varieties, making it feasible to distinguish different varieties of walnut oil or to rapidly detect walnut oil quality based on its volatile substances profile.
Collapse
Affiliation(s)
- Lina Sun
- Institute of Agricultural Mechanization, Xinjiang Academy of Agricultural Sciences, Urumqi 830000, China
| | - Yanlong Qi
- Comprehensive Experimental Field of Xinjiang Academy of Agricultural Sciences, Urumqi 830000, China
- Correspondence:
| | - Meng Meng
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300453, China
| | - Kuanbo Cui
- Institute of Agricultural Mechanization, Xinjiang Academy of Agricultural Sciences, Urumqi 830000, China
| |
Collapse
|
31
|
Abstract
Analysis of volatile organic compounds (VOCs) in exhaled breath (EB) has shown great potential for disease detection including lung cancer, infectious respiratory diseases, and chronic obstructive pulmonary disease. Although many breath sample collection and analytical methods have been developed for breath analysis, analysis of metabolic VOCs in exhaled breath is still a challenge for clinical application. Many carbonyl compounds in exhaled breath are related to the metabolic processes of diseases. This work reports a method of ultrahigh-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-MS) for the analysis of a broad range of carbonyl metabolites in exhaled breath. Carbonyl compounds in the exhaled breath were captured by a fabricated silicon microreactor with a micropillar array coated with 2-(aminooxy)ethyl-N,N,N-trimethylammonium (ATM) triflate. A total of six subgroups consisting of saturated aldehydes and ketones, hydroxy-aldehydes, and hydroxy-ketones, unsaturated 2-alkenals, and 4-hydroxy-2-alkenals were identified in the exhaled breath. The combination of a silicon microreactor for the selective capture of carbonyl compounds with UHPLC-MS analysis may provide a quantitative method for the analysis of carbonyls to identify disease markers in exhaled breath.
Collapse
Affiliation(s)
- Zhenzhen Xie
- Department of Chemical Engineering, University of Louisville, Louisville, KY 40292, United States
| | - James D. Morris
- Department of Chemical Engineering, University of Louisville, Louisville, KY 40292, United States
| | | | - Saurin R. Sutaria
- Department of Chemistry, University of Louisville, Louisville, KY 40292, United States
| | - Jiapeng Huang
- Department of Anesthesiology and Perioperative Medicine, University of Louisville, Louisville, KY 40292, United States
| | - Michael H. Nantz
- Department of Chemistry, University of Louisville, Louisville, KY 40292, United States
| | - Xiao-An Fu
- Department of Chemical Engineering, University of Louisville, Louisville, KY 40292, United States
| |
Collapse
|
32
|
Abstract
Cooking emissions account for a major fraction of urban volatile organic compounds and organic aerosol. Aldehyde species, in particular, are important exposure hazards in indoor residential and occupational environments, and precursors to particulate matter and ozone formation in outdoor air. Formation pathways of aldehydes from oils that lead to their emissions are not well understood. In this work, we investigate the underlying mechanisms involved in the formation of aldehydes from heated cooking oil emissions, through studying how antioxidants and oil composition modulate oxidation chemistry. Our results demonstrate that gaseous emissions are driven by radical-mediated autoxidation reactions in cooking oil, and the composition of cooking oils strongly influences the reaction mechanisms. Antioxidants have a dual effect on aldehyde emissions depending on the rates of radical propagation reactions. We propose a mechanistic framework that can be used to understand and predict cooking emissions under different cooking conditions. Our results highlight the need to understand the rates and mechanisms of autoxidation and other reactions in cooking oils in order to accurately predict the gas- and particle-phase emissions from food cooking in urban atmospheres.
Collapse
Affiliation(s)
- Manpreet Takhar
- Department of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto, M5S 3E5, Canada
| | - Yunchun Li
- College of Science, Sichuan Agricultural University, Ya'an, 625014, China
| | - Jenna C Ditto
- Department of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto, M5S 3E5, Canada
| | - Arthur W H Chan
- Department of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto, M5S 3E5, Canada
| |
Collapse
|
33
|
Zhao H, Phillipson D, Li J, Wu F. Study on drug substance degradation under headspace GC conditions of residual solvent analysis. Anal Methods 2023; 15:901-905. [PMID: 36727559 DOI: 10.1039/d2ay02013k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Isobutyraldehyde (IBA) was detected in drug substance (DS) containing an amino acid group using a headspace-gas chromatography (HS-GC) method. High-performance liquid chromatography-mass-spectrometry (HPLC-MS) data from an HS vial confirmed that IBA was a degradant. The HS-GC method was modified to minimize IBA by keeping the HS oven temperature lower than 80 °C.
Collapse
Affiliation(s)
- Hua Zhao
- Neurocrine Biosciences Inc, 12780 El Camino Real, San Diego, CA 92130, USA.
| | | | - Jiangwei Li
- Neurocrine Biosciences Inc, 12780 El Camino Real, San Diego, CA 92130, USA.
| | - Frank Wu
- Neurocrine Biosciences Inc, 12780 El Camino Real, San Diego, CA 92130, USA.
| |
Collapse
|
34
|
Pușcaș A, Mureșan A, Socaci S, Dulf F, Muste S, Fetea F, Semeniuc CA, Bunea A, Mureșan V, Pintea A. Cold pressed pumpkin seed oil fatty acids, carotenoids, volatile compounds profiles and infrared fingerprints as affected by storage time and wax-based oleogelation. J Sci Food Agric 2023; 103:680-691. [PMID: 36053837 DOI: 10.1002/jsfa.12180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 07/04/2022] [Accepted: 08/27/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Pumpkin seed and sunflower oil are rich in bioactive compounds, but are prone to oxidation during storage. Their fatty acids, carotenoid and volatile compounds and their Fourier-transform infrared (FTIR) profiles were studied during 8 months storage in order to assess the overall quality, but also to assess the impact of the oleogelation as conditioning process. RESULTS The fatty acids methyl esters were analyzed by gas chromatography-mass spectrometry (GC-MS). The linoleic acid was the most abundant in the oils (604.6 g kg-1 in pumpkin and 690 g kg-1 in sunflower), but also in oleogels. Through high-performance liquid chromatography (HPLC), lutein and β-carotene were determined as specific carotenoid compounds of the pumpkin seed oil and oleogel, in a total amount of 0.0072 g kg-1 . The volatile compounds profile revealed the presence of alpha-pinene for the pumpkin seed oil and oleogels and a tentative identification of limonene for the sunflower oil. Hexanal was also detected in the oleogels, indicating a thermal oxidation, which was further analyzed through infrared spectroscopy. CONCLUSIONS During 8 months storage, the decrease of polyunsaturated fatty acid total amount was 5.72% for the pumpkin seed oil and 3.55% for the oleogel, while in the sunflower oil samples of 2.93% and 3.28% for the oleogel. It was concluded that oleogelation might protect specific carotenoid compounds, since the oleogels displayed higher content of β-carotene at each storage time. Hexanal and heptanal were detected during storage, regardless of the oil or oleogel type. FTIR analysis depicts the differences in the constituent fatty acids resulting due to thermal oxidation or due to storage. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Andreea Pușcaș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Andruța Mureșan
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Sonia Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Francisc Dulf
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Sevastița Muste
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Florinela Fetea
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Cristina Anamaria Semeniuc
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Andrea Bunea
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Vlad Mureșan
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Adela Pintea
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| |
Collapse
|
35
|
Miligi L, Piro S, Airoldi C, Di Rico R, Ricci R, Paredes Alpaca RI, De Pasquale F, Veraldi A, Ranucci A, Massari S, Marinaccio A, Stoppa G, Cenni A, Trane C, Peruzzi A, Aprea MC. Formaldehyde and Acetaldehyde Exposure in "Non-Traditional" Occupational Sectors: Bakeries and Pastry Producers. Int J Environ Res Public Health 2023; 20:1983. [PMID: 36767350 PMCID: PMC9916260 DOI: 10.3390/ijerph20031983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 01/12/2023] [Accepted: 01/17/2023] [Indexed: 06/18/2023]
Abstract
INTRODUCTION Formaldehyde, a colorless and highly irritating substance, causes cancer of the nasopharynx and leukemia. Furthermore, it is one of the environmental mutagens to which humans are most abundantly exposed. Acetaldehyde was recently classified as carcinogen class 1B and mutagen class 2 in Annex VI EC regulation. Occupational exposure to the two aldehydes occurs in a wide variety of occupations and industries. The aim of this study is to deepen exposure to the two aldehydes in the non-traditional productive sectors of bakeries and pastry producers. METHODS The evaluation of exposure to formaldehyde and acetaldehyde was conducted in Italy in 2019, in specific tasks and positions of 11 bakeries and pastry producers (115 measures, of which 57.4% were in fixed positions and the rest were personal air sampling). The measurements were performed using Radiello© radial diffusion samplers. A logarithmic transformation of the data was performed, and the correlation between the two substances was calculated. Moreover, linear models considering the log-formaldehyde as the outcome and adjusting for log-acetaldehyde values were used. RESULTS The study identified high levels of acetaldehyde and formaldehyde exposure in the monitored workplaces. Higher mean values were observed in the leavening phase (8.39 µg/m3 and 3.39 µg/m3 for log-transformed data acetaldehyde and formaldehyde, respectively). The adjusted univariate analyses show statistically significant factors for formaldehyde as the presence of yeast, the presence of type 1 flour, the use of barley, the use of fats, the type of production, the use of spelt, and the presence of type 0 flour. CONCLUSIONS The measurements confirmed the release of formaldehyde and acetaldehyde in bakeries and pastry industries, especially in some phases of the work process, such as leavening.
Collapse
Affiliation(s)
- Lucia Miligi
- Occupational and Environmental Epidemiology Branch, Cancer Risk Factors and Lifestyle Epidemiology Unit, Institute for Cancer Research, Prevention and Clinical Network (ISPRO), 50139 Florence, Italy
| | - Sara Piro
- Occupational and Environmental Epidemiology Branch, Cancer Risk Factors and Lifestyle Epidemiology Unit, Institute for Cancer Research, Prevention and Clinical Network (ISPRO), 50139 Florence, Italy
| | - Chiara Airoldi
- Occupational and Environmental Epidemiology Branch, Cancer Risk Factors and Lifestyle Epidemiology Unit, Institute for Cancer Research, Prevention and Clinical Network (ISPRO), 50139 Florence, Italy
| | - Renato Di Rico
- Local Health Unit AUSL Modena, SPSAL-Department of Public Health, 41121 Modena, Italy
| | - Raffaella Ricci
- Local Health Unit AUSL Modena, SPSAL-Department of Public Health, 41121 Modena, Italy
| | | | - Fabrizio De Pasquale
- Local Health Unit AUSL Modena, SPSAL-Department of Public Health, 41121 Modena, Italy
| | - Angela Veraldi
- Occupational and Environmental Epidemiology Branch, Cancer Risk Factors and Lifestyle Epidemiology Unit, Institute for Cancer Research, Prevention and Clinical Network (ISPRO), 50139 Florence, Italy
| | - Alessandra Ranucci
- Occupational and Environmental Epidemiology Branch, Cancer Risk Factors and Lifestyle Epidemiology Unit, Institute for Cancer Research, Prevention and Clinical Network (ISPRO), 50139 Florence, Italy
| | - Stefania Massari
- Department of Occupational and Environmental Medicine, Epidemiology and Hygiene, Italian Workers’ Compensation Authority (INAIL), 00143 Rome, Italy
| | - Alessandro Marinaccio
- Department of Occupational and Environmental Medicine, Epidemiology and Hygiene, Italian Workers’ Compensation Authority (INAIL), 00143 Rome, Italy
| | - Giorgia Stoppa
- Occupational and Environmental Epidemiology Branch, Cancer Risk Factors and Lifestyle Epidemiology Unit, Institute for Cancer Research, Prevention and Clinical Network (ISPRO), 50139 Florence, Italy
| | - Anna Cenni
- Unit of Occupational Hygiene and Toxicology, Public Health Laboratory, Department of Prevention, AUSL South-East Tuscany, 53100 Siena, Italy
| | - Cinzia Trane
- Unit of Occupational Hygiene and Toxicology, Public Health Laboratory, Department of Prevention, AUSL South-East Tuscany, 53100 Siena, Italy
| | - Antonio Peruzzi
- Unit of Occupational Hygiene and Toxicology, Public Health Laboratory, Department of Prevention, AUSL South-East Tuscany, 53100 Siena, Italy
| | - Maria Cristina Aprea
- Unit of Occupational Hygiene and Toxicology, Public Health Laboratory, Department of Prevention, AUSL South-East Tuscany, 53100 Siena, Italy
| |
Collapse
|
36
|
Fan Z, Wang L, Jiang Q, Fan D, Xiao J, Wang M, Zhao Y. Effects of quercetin on emissions of aldehydes from heated docosahexaenoic acid (DHA)-fortified soybean oil. J Hazard Mater 2023; 442:130134. [PMID: 36303358 DOI: 10.1016/j.jhazmat.2022.130134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 09/29/2022] [Accepted: 10/03/2022] [Indexed: 06/16/2023]
Abstract
Home cooking has been considered as an indoor pollution problem since cooking oil fumes contain various toxic chemicals such as aldehydes. Fortifying edible oils with docosahexaenoic acid (DHA) has been applied to enhance the nutritional value of oils. This study designed a frying simulation system and examined the effect of oil type, DHA fortification, heating time, and addition of natural antioxidant on the emissions of aldehydes from heated oils. Results showed that linseed oil had the highest total aldehyde emissions, followed by soybean oil, peanut oil, and palm oil. Fortifying soybean oil with DHA increased the toxic aldehydes emitted. Quercetin, a flavonoid, significantly reduced aldehydes emitted from DHA-fortified soybean oil (by up to 39.80%) to levels similar to those of normal soybean oil. Further analysis showed that DHA-fortified soybean oil with quercetin had a significantly higher DHA and unsaturated fatty acids (UFAs) content than the control oil at each heating time point. The result indicated that quercetin inhibited emissions of aldehydes, at least in part, by protecting UFAs from oxidation. Collectively, quercetin could be used as a natural additive in DHA-fortified and normal cooking oils to reduce aldehyde emissions, indoor air pollution, and preserve functional DHA and other UFAs.
Collapse
Affiliation(s)
- Zhenyu Fan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Li Wang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Qingqing Jiang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Daming Fan
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Mingfu Wang
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Yueliang Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China.
| |
Collapse
|
37
|
Urate A, Uematsu M, Tazawa E, Akakabe Y. Characterization of Aroma Compounds in Moso Bamboo (Phyllostachys edulis Mazel ex Houz. De ehaie) Stem Powders Using Solid Phase Microextraction. J Oleo Sci 2023; 72:1049-1054. [PMID: 37914266 DOI: 10.5650/jos.ess23046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2023] Open
Abstract
The aim of this study was to characterize aroma compounds from Moso bamboo (Phyllostachys edulis Mazel ex Houz. De ehaie) stem powders with a headspace solid phase microextraction - gas chromatography/mass spectrometry method and reconstruct the fresh stem aroma. A total of 32 aroma compounds were identified from the powders, comprising monoterpene hydrocarbons (40.03%), hydrocarbons (26.27%), aliphatic aldehydes (13.82%), norisoprenoids (7.93%), sesquiterpene hydrocarbons (3.40%), aliphatic ketones (2.47%), an aromatic alcohol (1.34%) and an acid (1.30%). The most abundant aroma compound was limonene (32.95%) and the absolute configuration and optical purities were determined as (R)-form with 98.17 ± 0.27% enantiomeric excess. The odor active values (OAVs) showed thirteen aroma active compounds (OAVs > 1.00) were determined, including seven aliphatic aldehydes, three monoterpene hydrocarbons, two norisoprenoids and one aliphatic ketone. We have compared the aroma profiles between the Moso bamboo stem powders and a reconstructed one on the basis of quantitative data and characterized the active compounds that can be responsible for the fresh stem aroma by sensory evaluation.
Collapse
Affiliation(s)
- Akiho Urate
- Graduate School of Sciences and Technology for Innovation, Yamaguchi University
| | - Mao Uematsu
- Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University
| | | | - Yoshihiko Akakabe
- Graduate School of Sciences and Technology for Innovation, Yamaguchi University
| |
Collapse
|
38
|
Asgarshamsi MH, Dehkordi MM, Nazifi SMR, Zborowski KK. Theoretical Evaluation of Oleocanthal Reactive Centers. Curr Drug Metab 2023; 24:756-762. [PMID: 38099536 DOI: 10.2174/0113892002276499231201094142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 11/21/2023] [Accepted: 11/21/2023] [Indexed: 01/06/2024]
Abstract
BACKGROUND Decarboxymethyl ligstroside aglycone (Oleocanthal) is an essential component of olive oil. It is therefore interesting to study its metabolism in the human body. In order to find the best possible starting point for this metabolism, a theoretical study was carried out using DFT calculations and docking studies. METHODS The DFT, B3LYP/6-311++G** and the PCM solvation model calculations were used to study the initial process of Oleocanthal metabolism by the CYP1A2 enzyme. Structures of radicals formed by homolytic dissociation of hydrogen atoms from the Oleocanthal structure were obtained and their properties were studied. Several parameters such as HOMO and LUMO energy gaps, Bond Dissociation Energy (BDE), hardness, and spin density of possible Oleocanthal radicals were taken into account. Docking of Oleocanthal into an enzyme binding pocket was also performed to locate the most probably metabolic site. Detailed analysis of the theoretical results allows the determination of the most likely reaction sites in Oleocanthal. The mode of binding of Oleocanthal to the CYP1A2 enzyme was also predicted. RESULTS The results of the molecular docking studies are in agreement with the calculated quantum parameters. The theoretical predictions were compared with experimental data available in the scientific literature. A high correlation between theoretical calculations and experimental data was observed. The most likely site of Oleocanthal metabolism was identified. CONCLUSION The results of our research support the usefulness of theoretical calculations in predicting metabolic pathways.
Collapse
Affiliation(s)
- Mohammad Hossein Asgarshamsi
- Isfahan Pharmaceutical Sciences Research Center, Isfahan University of Medical Sciences, Isfahan, 81746-73461, Iran
| | | | - Seyed Mohamad Reza Nazifi
- Department of Medicinal Chemistry, School of Pharmacy and Pharmaceutical Sciences, Isfahan University of Medical Sciences, Isfahan, 81746-73461, Iran
| | - Krzysztof K Zborowski
- Faculty of Chemistry, Jagiellonian University in Krakow, Gronostajowa 2, Kraków, 30-387, Poland
| |
Collapse
|
39
|
Maletti L, D’Eusanio V, Durante C, Marchetti A, Tassi L. VOCs Analysis of Three Different Cultivars of Watermelon ( Citrullus lanatus L.) Whole Dietary Fiber. Molecules 2022; 27:molecules27248747. [PMID: 36557880 PMCID: PMC9785562 DOI: 10.3390/molecules27248747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/07/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022] Open
Abstract
In this study, the trend of VOCs of dietary fiber samples, coming from three different watermelon cultivars Citrullus lanatus L. (variety Gavina®®, Crimson Sweet, and Asahi Miyako) was investigated. This foodstuff, obtained as a by-product of residual agri-food production, has gained increasing attention because of its many bioactive components and high dietary fiber content. The result is a fibrous material for specific applications in food manufacturing, such as corrector for some functional and technological properties. In this study, a method based on headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to characterize the aromatic profiles of the dried raw materials. Therefore, the VOCs of the samples of the three cultivars were investigated. Experimental results have shown that watermelon fibers generate VOCs, which can be grouped into six common classes of analytes. The different distributions of the identified compounds made it possible to effectively differentiate the three cultivars studied based on their peculiar aroma profiles. In particular, Gavina®® fiber is distinguished by the high content of terpenes, Asahi Miyako by the presence of aldehydes generated as fatty acid metabolites, and Crimson Sweet by the higher content of acetyl esters.
Collapse
Affiliation(s)
- Laura Maletti
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41121 Modena, Italy
- Correspondence: (L.M.); (C.D.)
| | - Veronica D’Eusanio
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41121 Modena, Italy
| | - Caterina Durante
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41121 Modena, Italy
- Correspondence: (L.M.); (C.D.)
| | - Andrea Marchetti
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41121 Modena, Italy
- Consorzio Interuniversitario Nazionale per la Scienza e Tecnologia dei Materiali (INSTM), 50121 Firenze, Italy
- Interdepartmental Research Center BIOGEST-SITEIA, University of Modena and Reggio Emilia, 41121 Reggio Emilia, Italy
| | - Lorenzo Tassi
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41121 Modena, Italy
- Consorzio Interuniversitario Nazionale per la Scienza e Tecnologia dei Materiali (INSTM), 50121 Firenze, Italy
- Interdepartmental Research Center BIOGEST-SITEIA, University of Modena and Reggio Emilia, 41121 Reggio Emilia, Italy
| |
Collapse
|
40
|
Li P, Zhou H, Wang Z, Al-Dalali S, Nie W, Xu F, Li C, Li P, Cai K, Xu B. Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Meat Sci 2022; 194:108992. [PMID: 36170784 DOI: 10.1016/j.meatsci.2022.108992] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 08/04/2022] [Accepted: 09/15/2022] [Indexed: 11/28/2022]
Abstract
This study aimed to clarify the formation process of flavor compounds and identify the volatile substances present during a continuous period of Jinhua dry-cured ham (JDH) making. Via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), a total of 53 volatile organic compounds (VOCs), including 20 aldehydes, 16 alcohols, 11 ketones, 5 esters and 1 furan, were identified in JDH from seven sampling stages. The results showed that butanal, 3-methylbutanal, 2-methylbutanal, 2-hexanone, 2-pentanone and 2-butanone could be flavor markers in the evolution of aroma characteristics of JDH. Aldehydes (2-methylbutanal and 3-methylbutanal), alcohols (2-methylpropanol, 2-methylbutanol, 3-methylbutanol and 1-penten-3-ol), ketones (2-pentanone, 2-propanone, 2-butanone and 2-hexanone) and esters (ethyl acetate and ethyl 3-methylbutyrate) were considered the main VOCs in the mature JDH. Free fatty acid (FFA) analysis displayed the changes in intramuscular fat (IMF) of JDH. Additionally, principal component analysis (PCA) showed that drying-ripening was a critical stage in the flavor formation of JDH.
Collapse
Affiliation(s)
- Ping Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Hui Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
| | - Zhiqi Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Sam Al-Dalali
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Wen Nie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Feiran Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Peijun Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Kezhou Cai
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| |
Collapse
|
41
|
Bertheau E, Simon V, Delgado Raynaud C. Microchamber Extraction and Analytical Pyrolysis to Explore Volatile Organic Compounds from Compression-Cooking Wood Materials Obtained under Different Conditions. Molecules 2022; 27:molecules27238260. [PMID: 36500352 PMCID: PMC9735594 DOI: 10.3390/molecules27238260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 11/16/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022]
Abstract
Volatile organic compounds are species of concern for indoor air quality. They are emitted from a wide range of indoor sources and in particular from construction materials. Industrialized wood-based panels made from various types of wood bonded with thermosetting adhesive resins have been shown to emit volatile organic compounds over months or even years mostly due to the petrochemical binders. Some studies have been conducted on binderless panels, but they mainly focused on the pressing parameters to be applied to optimize the panel characteristics. The aim of this research is to document the emissions from binderless panels and to access the volatile composition of wood processing through the molding of materials. For this purpose, binderless boards were manufactured from hardwoods, known to emit less than softwoods with different thermopressing temperatures and times. Emissions were studied by placing the materials in microchambers. Volatile organic compounds were then sampled and analyzed by various chromatographic methods. On the other hand, materials were pyrolyzed and then analyzed by gas chromatography and mass spectrometry. The implemented protocols proved suitable for the determination of more than 40 organic compounds, among which are aldehydes, aromatics, furans and derivatives, and carboxylic acids.
Collapse
Affiliation(s)
- Elise Bertheau
- Laboratoire de Chimie Agro-Industrielle, LCA, Université de Toulouse, INRAe, 4 allée Emile Monso, 31030 Toulouse, France
| | - Valérie Simon
- Laboratoire de Chimie Agro-Industrielle, LCA, Université de Toulouse, INRAe, 4 allée Emile Monso, 31030 Toulouse, France
- Correspondence:
| | - Christine Delgado Raynaud
- Laboratoire de Chimie Agro-Industrielle, LCA, Université de Toulouse, INRAe, 4 allée Emile Monso, 31030 Toulouse, France
- Centre d’Application et de Traitement des Agro-Ressources (CATAR), Toulouse-INP, 4 allée Emile Monso, 31030 Toulouse, France
| |
Collapse
|
42
|
Liu Z, Feng Y, Peng Y, Cai J, Li C, Li Q, Zheng M, Chen Y. Emission Characteristics and Formation Mechanism of Carbonyl Compounds from Residential Solid Fuel Combustion Based on Real-World Measurements and Tube-Furnace Experiments. Environ Sci Technol 2022; 56:15417-15426. [PMID: 36257779 DOI: 10.1021/acs.est.2c05418] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
This study updated carbonyl compound (CC) emission factors (EFs) and composition for residential solid fuel combustion based on real-world measurements of 124 fuel/stove combinations in China and explored the CC formation mechanism using tube-furnace experiments with 19 fuels and low/high temperatures to explain the impact of fuel and stove on CC emission characteristics. The average EFCC values for straw, wood, and coal were 1.94 ± 1.57, 1.50 ± 0.88, and 0.40 ± 0.54 g/kg, respectively. Formaldehyde and acetaldehyde were the most abundant species, accounting for 40-60% of CCs, followed by acetone (∼20%), aromatic aldehydes (∼10%), and unsaturated aldehydes (∼5%). Different from formaldehyde and acetaldehyde, other species showed significant variation among fuel types. All these characteristics could be explained by the difference in the volatile content and chemical structure of fuel, such as aromatic in coal versus lignin in biomass. The improvement in stove technology reduced CC emissions by 30.4-69.7% (mainly formaldehyde and acetaldehyde) among fuels but increased the proportion of aromatic aldehydes by 24.3-89.4%. Various CC species showed different formation mechanisms related to fuel property and burning temperature. The volatile matter derived from thermal pyrolysis of fuel polymers determined CC composition, while higher temperature preferentially degraded formaldehyde and acetaldehyde but promoted the formation of acetone and aromatic aldehydes. This study not only revealed emission characteristic of CCs from RSFC but also contributed to the improvement of clean combustion technology.
Collapse
Affiliation(s)
- Zeyu Liu
- Institute of Environmental Pollution and Health, School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, China
- Shanghai Key Laboratory of Atmospheric Particle Pollution and Prevention (LAP3), Department of Environmental Science and Engineering, Fudan University, Shanghai 200438, China
| | - Yanli Feng
- Institute of Environmental Pollution and Health, School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, China
| | - Yu Peng
- Institute of Environmental Pollution and Health, School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, China
| | - Junjie Cai
- Shanghai Key Laboratory of Atmospheric Particle Pollution and Prevention (LAP3), Department of Environmental Science and Engineering, Fudan University, Shanghai 200438, China
| | - Chunlei Li
- Shanghai Key Laboratory of Atmospheric Particle Pollution and Prevention (LAP3), Department of Environmental Science and Engineering, Fudan University, Shanghai 200438, China
| | - Qing Li
- Shanghai Key Laboratory of Atmospheric Particle Pollution and Prevention (LAP3), Department of Environmental Science and Engineering, Fudan University, Shanghai 200438, China
| | - Mei Zheng
- College of Environmental Sciences and Engineering, Peking University, Beijing 100871, China
| | - Yingjun Chen
- Shanghai Key Laboratory of Atmospheric Particle Pollution and Prevention (LAP3), Department of Environmental Science and Engineering, Fudan University, Shanghai 200438, China
- Shanghai Institute of Pollution Control and Ecological Security, Shanghai 200092, China
| |
Collapse
|
43
|
Yong H, Hu H, Wang Z, Yun D, Kan J, Liu J. Structure, stability and antioxidant activity of dialdehyde starch grafted with epicatechin, epicatechin gallate, epigallocatechin and epigallocatechin gallate. J Sci Food Agric 2022; 102:6373-6386. [PMID: 35535559 DOI: 10.1002/jsfa.12003] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 04/16/2022] [Accepted: 05/10/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Catechins, a member of the flavonoids, exist widely in teas, and have health benefits. However, catechins have poor stability, which greatly limits their application. In order to improve the stability of catechins, different catechins including (-)-epicatechin (EC), (-)-epicatechin gallate (ECG), (-)-epigallocatechin (EGC) and (-)-epigallocatechin gallate (EGCG) were conjugated onto dialdehyde starch by acid-mediated coupling method. The structure, stability and antioxidant activity of dialdehyde starch-catechin conjugates were determined. RESULTS Thin-layer chromatography and ultraviolet-visible spectroscopy, fluorescence, nuclear magnetic resonance and infrared spectra revealed that catechins were successfully conjugated onto dialdehyde starch, coupling between 6-H/8-H of catechins' A ring and dialdehyde starch's aldehyde groups. The conjugates presented an amorphous structure and sheet-like and/or blocky morphologies. As compared to dialdehyde starch, the conjugates showed enhanced thermal stability. Furthermore, the stability of catechins in pH 7.4 phosphate-buffered saline was improved after conjugating onto dialdehyde starch. The conjugates exhibited significantly higher antioxidant activities than dialdehyde starch, decreasing in the following order: dialdehyde starch-ECG, dialdehyde starch-EGCG, dialdehyde starch-EC, dialdehyde starch-EGC and dialdehyde starch. CONCLUSION Dialdehyde starch-catechin conjugates have great potential as stable antioxidant agents. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Huimin Yong
- College of Food Science and Engineering, Yangzhou University, Yangzhou, PR China
| | - Huixia Hu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, PR China
| | - Zhihao Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, PR China
| | - Dawei Yun
- College of Food Science and Engineering, Yangzhou University, Yangzhou, PR China
| | - Juan Kan
- College of Food Science and Engineering, Yangzhou University, Yangzhou, PR China
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, PR China
| |
Collapse
|
44
|
Aydın F, Albay M. Accumulation of organochlorine pesticide (OCP) residues in surface water and sediment from the İznik Lake in Turkey. Environ Monit Assess 2022; 194:872. [PMID: 36227381 DOI: 10.1007/s10661-022-10505-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Accepted: 09/15/2022] [Indexed: 06/16/2023]
Abstract
This study was carried out to evaluate organochlorinated pesticide (OCPs) concentrations in the water column and sediments of İznik Lake. Water samples and sediment were collected in different regions (six sampling sites) of the lake between January and December 2019 and tested for OCPs by gas chromatography-mass spectrometry (GC-MS). The results revealed that OCP residues throughout the sites varied depending on the anthropogenic activities of the region. OCPs detected in surface waters ranged from 0.01 to 60.80 μg/L and sediments from 0.06 to 14.21 ng/g dw. Endrin ketone, endrin aldehyde, endosulfan II, endrin, heptachlor epoxy, beta-BHC, gamma-BHC, ppDDD, and ppDDT concentrations exceeded the maximum residue limits indicated by the World Health Organization (WHO) for surface waters. Of the 18 analyzed OCP components, 17 were detected in sediment samples, and it was noted that they reached the highest concentration in summer. The presence of relatively high OCP levels according to WHO regulations in the waters of İznik Lake, around which agricultural activities have been increasing rapidly in recent years, is a serious concern, and therefore, appropriate actions should be taken into consideration by the regulatory authorities.
Collapse
Affiliation(s)
- Fatih Aydın
- Faculty of Aquatic Sciences, Department of Marine and Freshwater Resources Management, Istanbul University, Istanbul, 34130, Turkey.
| | - Meriç Albay
- Faculty of Aquatic Sciences, Department of Marine and Freshwater Resources Management, Istanbul University, Istanbul, 34130, Turkey
| |
Collapse
|
45
|
Yeo H, Balagiannis DP, Koek JH, Parker JK. Comparison of Odorants in Beef and Chicken Broth-Focus on Thiazoles and Thiazolines. Molecules 2022; 27:molecules27196712. [PMID: 36235248 PMCID: PMC9570687 DOI: 10.3390/molecules27196712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 09/20/2022] [Accepted: 09/21/2022] [Indexed: 11/05/2022]
Abstract
The shift in consumer landscape towards vegan, vegetarian and flexitarian diets has created an unprecedented challenge in creating meat aroma from plant-based alternatives. The search for potential vegan solutions has thus led to a renewed interest in authentic meat flavour profiles. To gain a better understanding of the qualitative odour differences between boiled beef and boiled chicken, aroma extracts were isolated using Likens-Nickerson simultaneous distillation-extraction (SDE), selected expressly because the in-situ heating of the sample facilitates the capture of aroma intermediates during the cooking process, thereby mimicking the cooking of meat in stocks and stews. The extracts were then analysed by Gas Chromatography-Mass Spectrometry (GC-MS) and GC-Olfactometry (GC-O). Most of the volatiles identified in this study were sulfur-containing compounds, such as sulfides, thiols, mercaptoaldehydes and mercaptoketones, which are derived from the Maillard reaction. Meanwhile, lipid oxidation results in the formation of unsaturated aldehydes, such as alkenals and alkadienals. Families of thiazoles and 3-thiazolines were found in the extracts. Two novel 3-thiazolines (5-ethyl-2,4-dimethyl-3-thiazoline and 2-ethyl-4,5-dimethyl-3-thiazoline) which may also contribute to the meaty aroma were identified in this work and synthesised from their respective aldehyde and mercaptoketone precursors.
Collapse
Affiliation(s)
- Huiqi Yeo
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK
| | - Dimitrios P. Balagiannis
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK
| | - Jean H. Koek
- Foods Innovation Centre Unilever, Bronland 14, 6708 WH Wageningen, The Netherlands
| | - Jane K. Parker
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK
- Correspondence:
| |
Collapse
|
46
|
Cecchi T. Scent of knowledge: The molecular fingerprint of volatiles in an emblematic historical library in Italy. Indoor Air 2022; 32:e13139. [PMID: 36305069 DOI: 10.1111/ina.13139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 10/01/2022] [Accepted: 10/06/2022] [Indexed: 06/16/2023]
Abstract
Heritage guidelines recognize odors as a value associated with a place. This study aims to clarify the connection between heritage and volatile organic compounds at the molecular level. At variance with previous studies, usually focused only on book-related compounds from accelerated degradation tests, the whole air of one of the most significant historical libraries in Italy was studied. A sampling of the volatiles off-gassing from the two most iconic rooms, respectively open and forbidden to visitors, was performed via a non-invasive, nondestructive green method, solid-phase-micro-extraction. The gas-chromatographic analyses resulted in the appraisal of olfactory contributions from books, storage environment, and, for the first time, anthropic activities and pollution.Concerning the paper decay process, for the very first time, the presence of 2-ethyl-1-hexanol in the chromatographic signature of the library air is rationalized according to the Guerbet reaction. The presence of all other compounds is explained by the paper decay process, anthropic sources, and pollution. Indoor air comprises analytes related to paper decay, identified by previous studies, and additional compounds never found before.Most volatile compounds are aliphatic and aromatic hydrocarbons, aldehydes, alcohols, terpenes, and terpenoids. Odor contributions from a selected number of analytes were pinpointed. Alkanes dominate the volatiles chromatographic signature, and impart a slight hydrocarbon smell. Aromatics supplement their characteristic aromatic odor. Aldehydes' very low odor threshold makes them strongly contribute to both fruity and fatty descriptors. Benzaldehyde, furfural, vanillin, and camphor add, respectively, an hint of almond, bread, vanilla, and camphor. Alcohols such as 2-ethyl hexanol have a floral scent. Wood-related terpenes and terpenoids contribute to the woody smell of the library.The digital molecular fingerprint of the "scent of knowledge" enables documentation, conservation, and future chemical reproduction of the historical library odor.
Collapse
|
47
|
Aboshi T, Narita K, Katsumi N, Ohta T, Murayama T. Removal of C9-aldehydes and -alcohols from melon juice via cysteine addition. J Sci Food Agric 2022; 102:6131-6137. [PMID: 35478406 DOI: 10.1002/jsfa.11965] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 04/26/2022] [Accepted: 04/27/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND The aroma of a melon fruit is among the most crucial qualities that influence consumer preferences. However, strong grassy and cucumber-like aromas can prevent consumer acceptance. These grassy and cucumber-like aromas are produced by aldehydes containing nine-carbon chains. Several studies have revealed that aldehydes exhibit a high affinity toward cysteine. Thus, the effect of adding cysteine to volatile compounds to melon juice was investigated. RESULTS The volatile compounds released from the melon juice were analyzed via solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) after 0.5, 5, and 24 h of adding cysteine. The results indicated that the concentrations of aldehydes, such as (E,Z)-2,6-nonadienal and (E)-2-nonenal, in the melon juice decreased after the addition of cysteine at all the analyzed times. Additionally, (E)-2-nonenol and (E,Z)-2,6-nonadien-1-ol, which were formed by the enzymatic reduction of the aldehydes, also decreased by cysteine addition. To confirm the binding of cysteine with the aldehydes, two cysteine adducts were analyzed via liquid chromatography-mass spectrometry (LC-MS) employing (E)-2-nonenal in the melon juice after the addition of cysteine. CONCLUSION This study demonstrates that cysteine addition could be potentially used to reduce the grassy and cucumber-like aromas of melon juice. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Takako Aboshi
- Faculty of Agriculture, Yamagata University, Tsuruoka, Japan
| | - Konami Narita
- Faculty of Agriculture, Yamagata University, Tsuruoka, Japan
| | - Naoyuki Katsumi
- Yamagata Integrated Agricultural Research Center, Minorigaoka, Yamagata, Japan
| | - Tomoya Ohta
- Faculty of Agriculture, Yamagata University, Tsuruoka, Japan
| | | |
Collapse
|
48
|
Gu WT, Li LY, Rui WJ, Diao ZW, Zhuang GD, Chen XM, Qian ZM, Wang SM, Tang D, Ma HY. Non-targeted metabolomic analysis of variation of volatile fractions of ginseng from different habitats by HS-SPME-GC-MS coupled with chemometrics. Anal Methods 2022; 14:3583-3597. [PMID: 36043471 DOI: 10.1039/d2ay01060g] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Cultivated ginseng (CG), transplanted ginseng (TG) and mountain cultivated ginseng (MCG) classified by the habitat type all belong to Panax ginseng and were reported to have similar types of secondary metabolites. Nonetheless, owing to the distinctly diverse habitats in which these ginseng types grow, their pharmacological effects differ. In the present study, an emerging analytical approach involving headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was established to effectively distinguish among CG, TG and MCG. First, the volatile components were analysed and identified by using the NIST library combined with measured retention indices (Kovats', RI), and a total of 78 volatile components were finally characterized, which included terpenes, alcohols, esters, aldehydes and alkynols. Furthermore, multivariate statistical approaches, principal component analysis (PCA) and orthogonal partial least-squares discrimination analysis (OPLS-DA) were subsequently utilized to screen for compounds of significance. Under optimized HS-SPME-GC-MS conditions, 12, 16, and 16 differential markers were screened in the CG-TG, CG-MCG and TG-MCG groups, respectively. Our study suggested that HS-SPME-GC-MS analysis combined with metabolomic analytical methods and chemometric techniques can be applied as potent tools to identify chemical marker candidates to distinguish CG, TG and MCG.
Collapse
Affiliation(s)
- Wen-Ting Gu
- Key Laboratory of Digital Quality Evaluation of Chinese Materia Medica of State Administration of TCM and Engineering & Technology Research Center for Chinese Materia Medica Quality of Guangdong Province, Guangdong Pharmaceutical University, Guangzhou 510006, China.
| | - Lin-Yuan Li
- Key Laboratory of Digital Quality Evaluation of Chinese Materia Medica of State Administration of TCM and Engineering & Technology Research Center for Chinese Materia Medica Quality of Guangdong Province, Guangdong Pharmaceutical University, Guangzhou 510006, China.
- Hutchison Whampoa Guangzhou Baiyunshan Chinese Medicine Company Limited, Guangzhou 51006, China
| | - Wen-Jing Rui
- Key Laboratory of Digital Quality Evaluation of Chinese Materia Medica of State Administration of TCM and Engineering & Technology Research Center for Chinese Materia Medica Quality of Guangdong Province, Guangdong Pharmaceutical University, Guangzhou 510006, China.
| | - Zhong-Wen Diao
- Guangzhou Forensic Science Institute, Guangzhou 51006, China
| | - Guo-Dong Zhuang
- Key Laboratory of Digital Quality Evaluation of Chinese Materia Medica of State Administration of TCM and Engineering & Technology Research Center for Chinese Materia Medica Quality of Guangdong Province, Guangdong Pharmaceutical University, Guangzhou 510006, China.
| | - Xiao-Mei Chen
- Key Laboratory of Digital Quality Evaluation of Chinese Materia Medica of State Administration of TCM and Engineering & Technology Research Center for Chinese Materia Medica Quality of Guangdong Province, Guangdong Pharmaceutical University, Guangzhou 510006, China.
| | | | - Shu-Mei Wang
- Key Laboratory of Digital Quality Evaluation of Chinese Materia Medica of State Administration of TCM and Engineering & Technology Research Center for Chinese Materia Medica Quality of Guangdong Province, Guangdong Pharmaceutical University, Guangzhou 510006, China.
| | - Dan Tang
- Key Laboratory of Digital Quality Evaluation of Chinese Materia Medica of State Administration of TCM and Engineering & Technology Research Center for Chinese Materia Medica Quality of Guangdong Province, Guangdong Pharmaceutical University, Guangzhou 510006, China.
| | - Hong-Yan Ma
- Key Laboratory of Digital Quality Evaluation of Chinese Materia Medica of State Administration of TCM and Engineering & Technology Research Center for Chinese Materia Medica Quality of Guangdong Province, Guangdong Pharmaceutical University, Guangzhou 510006, China.
| |
Collapse
|
49
|
Courregelongue M, Shinkaruk S, Prida A, Darriet P, Pons A. Identification and Distribution of New Impact Aldehydes in Toasted Oak Wood ( Quercus petraea). J Agric Food Chem 2022; 70:11667-11677. [PMID: 36069166 DOI: 10.1021/acs.jafc.2c01828] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The purpose of this study was to identify aroma compounds associated with the toasting intensity of oak wood (Quercus petraea). Crude organic extracts from oak wood samples (toasted at different temperature-time couples) were analyzed by a sensory-guided approach using GC-O-TOFMS, followed by purification with semipreparative HPLC (reverse phase). This approach revealed two specific odorous zones (OZs) reminiscent of metal and puff pastry. The first OZ was identified as trans-4,5-epoxy-(E)-2-decenal (1) by coinjection of the commercial product, whereas identification of (2E,4E,6Z)-nonatrienal (2) associated with puff pastry OZ was validated by a multistep chemical synthesis approach (Wittig reaction) followed by semipreparative HPLC purification (chiral phase). Their detection thresholds in model wine solution were 60 ng/L (1) and 16 ng/L (2). Their distribution in toasted oak wood samples [GC-NCI-MS (NH3) analysis] ranged from some ng/g to 210 ng/g for (1) and 85 ng/g for (2). Finally, additional sensory experiments demonstrated the impact of newly identified aldehydes in toasted oak wood.
Collapse
Affiliation(s)
- Marie Courregelongue
- Tonnellerie Seguin Moreau, Cognac France 16100, France
- UMR ŒNOLOGIE (OENO)─ISVV─UMR 1366─Université de Bordeaux─INRAE─Bordeaux INP, Villenave d'Ornon Cedex 33882, France
| | - Svitlana Shinkaruk
- UMR ŒNOLOGIE (OENO)─ISVV─UMR 1366─Université de Bordeaux─INRAE─Bordeaux INP, Villenave d'Ornon Cedex 33882, France
| | - Andrei Prida
- Tonnellerie Seguin Moreau, Cognac France 16100, France
| | - Philippe Darriet
- UMR ŒNOLOGIE (OENO)─ISVV─UMR 1366─Université de Bordeaux─INRAE─Bordeaux INP, Villenave d'Ornon Cedex 33882, France
| | - Alexandre Pons
- Tonnellerie Seguin Moreau, Cognac France 16100, France
- UMR ŒNOLOGIE (OENO)─ISVV─UMR 1366─Université de Bordeaux─INRAE─Bordeaux INP, Villenave d'Ornon Cedex 33882, France
| |
Collapse
|
50
|
Osheter T, Campisi-Pinto S, Resende MT, Linder C, Wiesman Z. 1H LF-NMR Self-Diffusion Measurements for Rapid Monitoring of an Edible Oil's Food Quality with Respect to Its Oxidation Status. Molecules 2022; 27:molecules27186064. [PMID: 36144797 PMCID: PMC9505792 DOI: 10.3390/molecules27186064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 09/13/2022] [Accepted: 09/15/2022] [Indexed: 11/16/2022]
Abstract
The food quality of edible oils is dependent on basic chemical and structural changes that can occur by oxidation during preparation and storage. A rapid and efficient analytical method of the different steps of oil oxidation is described using a time-domain nuclear magnetic resonance (TD-NMR) sensor for measuring signals related to the chemical and physical properties of the oil. The degree of thermal oxidation of edible oils at 80 °C was measured by the conventional methodologies of peroxide and aldehyde analysis. Intact non-modified samples of the same oils were more rapidly analyzed for oxidation using a TD-NMR sensor for 2D T1-T2 and self-diffusion (D) measurements. A good linear correlation between the D values and the conventional chemical analysis was achieved, with the highest correlation of R2 = 0.8536 for the D vs. the aldehyde concentrations during the thermal oxidation of poly-unsaturated linseed oils, the oil most susceptible to oxidation. A good correlation between the D and aldehyde levels was also achieved for all the other oils. The possibility to simplify and minimize the time of oxidative analysis using the TD NMR sensors D values is discussed as an indicator of the oil’s oxidation quality, as a rapid and accurate methodology for the oil industry.
Collapse
|