Simultaneous quantitative analysis of nine saponins in Gynostemma pentaphyllum before and after heat processing based on UPLC-Q-Trap-MS / 中国中药杂志

Heat-processed Gynostemma pentaphyllum has strong biological activity, and saponins are the main components. To investigate the changes of saponins in G. pentaphyllum before and after heat processing, the present study determined and analyzed the content of nine saponins in G. pentaphyllum from Zhangzhou of Fujian and Jinxiu of Guangxi by ultra-high performance liquid chromatography with quadrupole ion-trap mass spectrometry(UPLC-Q-Trap-MS). The separation of the analytes was performed on an ACQUITY UPLC BEH C_(18) column(2.1 mm×50 mm, 1.7 μm) at 30 ℃, with acetonitrile and 0.1% formic acid in water as the mobile phase by gradient elution, and the flow rate was 0.3 mL·min~(-1). Quantitative analysis was performed using electrospray ionization source(ESI) in the multiple reaction-monitoring(MRM) mode. The results showed that the content of saponins with biological activities increased after heat processing. Specifically, gypenoside L, gypenoside LI, damulin A, damulin B, ginsenoside Rg_3(S), and ginsenoside Rg_3(R) in G. pentaphyllum produced in Zhangzhou of Fujian increased by 7.369, 8.289, 12.155, 7.587, 0.929, and 1.068 μg·g~(-1), respectively, while the content of ginsenoside Rd, gypenoside LVI, and gypenoside XLVI, which were abundant in the raw materials, decreased by 0.779, 19.37, and 9.19 μg·g~(-1), respectively. The content of gypenoside L, gypenoside LI, damulin A, damulin B, ginsenoside Rg_3(S), and ginsenoside Rg_3(R) in G. pentaphyllum produced in Jinxiu of Guangxi increased by 0.100, 0.161, 0.317, 0.228, 3.280, and 3.395 μg·g~(-1), respectively, while the content of ginsenoside Rd, gypenoside LVI, and gypenoside XLVI in the raw materials was reduced by 1.661, 0.014, and 0.010 μg·g~(-1), respectively. The results suggest that heat processing is an effective way to transform rare gypenosides. Furthermore, it is found that there are great differences in the content of gypenosides in different regions.

Influence of Heat Processing on Nutrient Composition and Energy Values of Selected Cereals Consumed in Nigeria.

Aims: The influence of heat processing on the nutrient composition and energy values of selected cereals (Sorghum, Maize, Millet, and Rice) consumed in Nigeria were investigated. Study Design: Cereals samples (100 g each) were weighed out for processing prior to analysis. The weighed samples were divided into two lots of raw and cooked sample. Raw sample was sun dried, further oven dried for 24 hours and ground into flour which passed through a 30-mesh test sieve. The second lot was cooked to tenderness by boiling with deionized water for 15 minutes at 120ºC. Thereafter, the cooking solution was discarded. Samples were drained, oven dried, ground using a food grinder (Model MX 491N, National) into flour 20-mesh screen and stored in a clean dry air-tight sample bottle in a refrigerator (4ºC) until required for analysis. Place and Duration of Study: Analysis was done at the Department of Biochemistry, Anambra State University, between April 2014 and May 2014. Methodology: Proximate composition was determined following standard methods. Mineral compositions were determined using Bulk Scientific Atomic Absorption/Emission Spectrophotometer 200A. Results: Cooking significantly (P<0.05) increased the moisture content of the samples with maize retaining the highest moisture content. Dry matter, crude protein, crude fat, ash, total carbohydrate and calorific values decreased significantly after heat processing. Cooking also decreased the level of divalent metals Fe, Zn, and Ca, but increased the monovalent metal Na compared to their levels in raw samples except Cu that decreased significantly. Conclusion: Heat processing significantly decreased the nutrient compositions of cereals.

Benefit-Risk Analysis for Foods (BRAFO)- Executive Project Summary.

BRAFO, Benefit-Risk Analysis for Foods, was a European Commission project funded within Framework Six as a Specific Support Action and coordinated by ILSI Europe. BRAFO developed a tiered methodology for assessing the benefits and risks of foods and food components, utilising a quantitative, common scale for health assessment in higher tiers. A methodology group reviewed and assembled the methodologies available developing a guidance document that describes a tiered (‘stepwise’) approach for performing a risk and benefit assessment of foods. In parallel, three expert groups on natural foods, dietary interventions and heat processing applied the tiered approach to several case studies. Finally a consensus group reported on the implications of the experience gained during the development of the project for the further improvement.

Effect of Heat Treatment and Fermentation on Anti-Nutrients Content of Lima Bean (Phaseolus lunatus) During Production of Daddawa Analogue.

Aim: To produce daddawa analogue (a fermented condiment) from Lima bean (Phaseolus lunatus) seeds which should have safe levels of anti-nutrients comparable to daddawa from locust bean (Parkia biglobosa) seeds. Design of the Study: Lima bean and locust bean seeds were separately heat-processed and subjected to natural fermentation for 72 hours to produce daddawa analogue and daddawa respectively. Place and Duration of Study: Department of Food Science and Technology and Central Science Laboratory, Obafemi Awolowo University, Ile-Ife, Nigeria between March 2010 and June 2011. Methodology: The pH, titratable acidity, and the anti-nutrients (tannin, phytate, cyanide, trypsin inhibitor) of the fermenting samples were evaluated every 12 hours during fermentation. Results: pH increased (P = .05) from 7.46 at 0 h to 8.50 after 72 h and from 7.50 at 0 h to 8.74 at 72 h of fermentation in lima bean and locust beans respectively. Titratable acidity decreased in the fermented lima beans from 0.216 at 0 h to 0.045 mg lactic acid/g at 72 h of fermentation. All anti-nutrients analyzed decreased with fermentation time. Tannin content decreased significantly (P = .05) from 19.0 ± 0.10 at 0 h to 2.0 ± 0.01mg/kg at 72 h and from 9.50 ± 0.02 at 0 h to 3.06 ± 0.01 mg/kg at 72 h of fermentation in lima beans and locust beans respectively. Fermentation significantly decreased phytate content (P = .05) from 22.0 ± 0.03 at 0 h to 7.0 ± 0.01mg/kg at 72 h in lima beans. Cyanide content decreased significantly (P = .05) from 0.97 ± 0.01 at 0 h to 0.25 ± 0.01mg/kg at 72 h and from 15.0 ± 0.05 at 0 h to 0.29 ± 0.10 mg/kg at 72 h of fermentation in lima beans and locust beans respectively. Trypsin inhibitor content also decreased significantly (P = .05) from 4.40 ± 0.10 at 0 h to 1.76 ± 0.02 mg/kg at 72 h and from 0.24 ± 0.0 at 0 h to 0.10 ± 0.1 TIU/g at 72 h of fermentation in lima beans and locust beans respectively. Conclusion: The study has shown that daddawa analogue from lima beans was comparable to daddawa from locust beans in terms of anti-nutritional contents.