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1.
Food Chem ; 448: 139125, 2024 Aug 01.
Artículo en Inglés | MEDLINE | ID: mdl-38537547

RESUMEN

In this study, the ultrasonic-microwave pretreatment was defined as a processing technology in the production of tribute citrus powder, and it could increase the flavonoid compounds in the processing fruit powder. A total of 183 upregulated metabolites and 280 downregulated metabolites were obtained by non-targeted metabolomics, and the differential metabolites was mainly involved in the pathways of flavonoid biosynthesis, flavone and flavonol biosynthesis. A total of 8 flavonoid differential metabolites were obtained including 5 upregulated metabolites (6"-O-acetylglycitin, scutellarin, isosakuranin, rutin, and robinin), and 3 downregulated metabolites (astragalin, luteolin, and (-)-catechin gallate) by flavonoids-targeted metabolomics. The 8 flavonoid differential metabolites participated in the flavonoid biosynthesis pathways, flavone and flavonol biosynthesis pathways, and isoflavonoid biosynthesis pathways. The results provide a reference for further understanding the relationship between food processing and food components, and also lay a basis for the development of food targeted-processing technologies.


Asunto(s)
Citrus , Flavonoides , Frutas , Metabolómica , Citrus/metabolismo , Citrus/química , Flavonoides/metabolismo , Flavonoides/química , Frutas/química , Frutas/metabolismo , Polvos/química , Polvos/metabolismo , Extractos Vegetales/química , Extractos Vegetales/metabolismo , Manipulación de Alimentos
2.
Food Chem ; 400: 134028, 2023 Jan 30.
Artículo en Inglés | MEDLINE | ID: mdl-36063679

RESUMEN

This study aimed to develop and evaluate a method for simultaneously analyzing malondialdehyde (MDA) and two typical toxic α,ß-unsaturated aldehydes, 4-hydroxy-2-hexenal (HHE), and 4-hydroxy-2-nonenal (HNE), using ultra-high-performance liquid chromatography with triple quadrupole mass spectrometry (UHPLC-QqQ-MS/MS). The method possessed widely linear range (10-1000 ng/mL). The limit of detection (LOD) and limit of quantitation (LOQ) of MDA, HHE, and HNE were 2.0 and 5.0 ng/g, 2.0 and 5.0 ng/g, and 0.1 and 0.3 ng/g, respectively; the recovery rates all fall into 95.56-104.22 %. The method was sufficiently precise (<5%), and not affected by the analysis matrix. Application to 17 food products revealed total MDA, HHE, and HNE contents were 0.11-3.56, 0.05-3.32, and 0.09-3.70 µg/g, respectively. It will be useful in future research on the influence of food composition and main substrate structure on the generation and distribution of these three aldehydes and the implementation of corresponding control methods.


Asunto(s)
Aceites de Plantas , Espectrometría de Masas en Tándem , Aldehídos/análisis , Cromatografía Líquida de Alta Presión/métodos , Malondialdehído , Aceites de Plantas/química , Espectrometría de Masas en Tándem/métodos
3.
Food Chem ; 347: 129080, 2021 Jun 15.
Artículo en Inglés | MEDLINE | ID: mdl-33508586

RESUMEN

Vegetable oils are increasingly replacing animal fats in diets, but malondialdehyde (MDA), a peroxidation product of these oils, has been regarded as toxic; this necessitated investigation of MDA formation during consumption. This study investigated MDA formation in four vegetable oils during frying French fries (FF) and fried chicken breast meat (FCBM) at 180 °C for 7 h. Results showed that MDA contents were lower in oils used for frying foods than in control oils, mainly because MDA was incorporated into the foods. MDA content was lower in FF, but higher in FCBM, due to the different food components. Model oil and food system analyses yielded similar results. MDA bound the hydrophobic helical structure in starch-based FF, but was exhibited greater reactivity with nucleophilic groups in protein-based FCBM, resulting in stronger interaction with FCBM than with FF. Our results indicated the existence of distinct mechanisms underlying MDA migration in different food matrixes.


Asunto(s)
Culinaria/métodos , Lípidos/química , Malondialdehído/química , Aceites de Plantas/química , Adsorción , Animales , Pollos , Análisis de los Alimentos/métodos , Calor , Interacciones Hidrofóbicas e Hidrofílicas , Carne/análisis , Solanum tuberosum/química , Solanum tuberosum/metabolismo , Almidón/química
4.
J Sci Food Agric ; 101(9): 3605-3612, 2021 Jul.
Artículo en Inglés | MEDLINE | ID: mdl-33275282

RESUMEN

BACKGROUND: Glycidyl esters (GEs) have attracted worldwide attention for their potential harm to human health. The GEs in edible oils mainly form during the deodorization of the oil refining processes. We used sesamol and sesamolin to inhibit the formation of GEs in model corn oil (MCO), model palm oil (MPO) and model rice bran oil (MRO) during a deodorization process. RESULTS: The results showed that, in the three model oils, the total GE content was in the following order from highest to lowest: MRO (1437.98 µg kg-1 ) > MPO (388.64 µg kg-1 ) > MCO (314.81 µg kg-1 ). The inhibitory effect of the three antioxidants on the formation of GEs in the MCO was in the following order from strongest to weakest: tert-butylhydroquinone (TBHQ) > sesamol > sesamolin. CONCLUSION: When the mass percentage of sesamol was 0.05%, its inhibition percentage on GEs was close to the inhibition percentage of 0.02% added TBHQ. The present study provides a foundation for understanding how to inhibit the formation of GEs in oils by adding sesamol during the deodorization process.


Asunto(s)
Benzodioxoles/análisis , Dioxoles/análisis , Compuestos Epoxi/química , Fenoles/análisis , Aceites de Plantas/química , Antioxidantes/análisis , Color , Aditivos Alimentarios/química , Manipulación de Alimentos , Calor , Oxidación-Reducción , Aceite de Palma/química
5.
Food Chem ; 321: 126603, 2020 Aug 15.
Artículo en Inglés | MEDLINE | ID: mdl-32244142

RESUMEN

The formation of 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in vegetable oils and model oil systems were quantitatively assessed by RP-HPLC. Regardless of heating temperature, HHE was only detected in rapeseed and linseed oil, while HNE was detected in all tested oils. Intrinsic tocopherols suppressed HHE/HNE formation, but with similar inhibition rates (10.49-16.04%). Linear correlations were observed between HHE/HNE contents and corresponding n-3/6 fatty acid content in oils (R2 = 0.989/0.971). Model oil system revealed that HHE/HNE formation was closely related to methyl linolenate (MLN) and methyl linoleate (ML) contents. Low levels of ML (<0.5%) and MLN (<1.0%) did not lead to HHE/HNE formation. Therefore, HHE/HNE was classified as the characteristic aldehydes of n-3 and n-6 type oils, respectively. Heat map evaluation and regression analysis indicated HHE could predict the n-3 type oils oxidation, while HNE was a good indicator to estimate the oxidative deterioration of n-6 and n-9 type oils.


Asunto(s)
Aldehídos/química , Grasas Insaturadas/química , Aceites de Plantas/química , Cromatografía Líquida de Alta Presión , Ácidos Grasos/química , Calor , Oxidación-Reducción , Tocoferoles/química
6.
Food Funct ; 10(11): 7052-7062, 2019 Nov 01.
Artículo en Inglés | MEDLINE | ID: mdl-31616895

RESUMEN

In this study, the formation of two toxic reactive aldehydes, 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE), was investigated during frying of two different foodstuffs at 180 °C for 7 h in three different vegetable oils. The results showed that HHE and HNE content in the oil after frying was lower than that in the oil fried without foods. It was mainly because of the incorporation of HHE/HNE into the fried foods. In French Fries (FF), the HNE content was higher, whereas it was lower in the fried chicken breast meat (FCBM). The bidirectional model systems consisting of the model oil frying system and the model food frying system were used. The result of the model oil system showed that the content of HNE was higher in FF for the higher hydrophobic property than that in HHE, which would be preferably bounded into the hydrophobic helical structures, whereas the lower content of HNE was observed in FCBM due to its higher reactivity towards the nucleophilic group, namely, the protein in FCBM. Furthermore, the model food frying system including starch and protein extracted from the corresponding foodstuffs verified the results in the model oil system. Finally, the probable migration mechanism of HHE and HNE in different food matrices was proposed for the first time.


Asunto(s)
Aldehídos/análisis , Carne/análisis , Solanum tuberosum/química , Animales , Pollos , Culinaria , Aceites de Plantas/química
7.
J Oleo Sci ; 68(7): 607-614, 2019 Jul 01.
Artículo en Inglés | MEDLINE | ID: mdl-31178466

RESUMEN

This manuscript described the preparation of triglycerides with palmitic and ethyl oleate chains, and the stability of emulsions prepared from those triglycerides. Results showed that ratios of total saturated fatty acids (ΣSFA) of palm stearin oil (PSO), physical fractionation oil of palm stearin oil (PPP) and structured lipids of rich 1,3-dioleoyl-2-palmitoylglycerol (OPO) were 72.5%, 95.4% and 33.2% respectively. Rich 1,3-dioleoyl-2 palmitoylglycerol-emulsion (OPO-E) showed a better emulsion stability than that of palm stearin oil (PSO) and physical fractionation oil of palm stearin oil (PPP). The emulsion stability of OPO-E with 10% structured lipids of rich 1,3-dioleoyl-2-palmitoylglycerol (OPO) showed the highest value compared with 5% and 20% OPO. The value of emulsion stability (ES) was 85.5, the values of volume-surface mean diameter(d32) and weight mean diameter(d43) were 0.09-0.79 µm and 1.1-34.1 µm, respectively. The experimental data had significant (p < 0.05) difference with other emulsions. The value of zeta potential ranged from -34.8 to -53.1 mV, indicating that the emulsion stability of 10% OPO was the most stable in all experiment samples.


Asunto(s)
Ácidos Grasos/química , Aceite de Palma/química , Triglicéridos/química , Fraccionamiento Químico , Estabilidad de Medicamentos , Emulsiones
8.
J Food Sci ; 84(5): 1216-1223, 2019 May.
Artículo en Inglés | MEDLINE | ID: mdl-31066927

RESUMEN

Our previous study characterized the structure-associated immunomodulatory effects of an edible Dendrobium aphyllum polysaccharide (DAP), and the in vitro gastrointestinal digestions highlighted DAP could be digested by the GI tract in some extent. Therefore, the present study further explored the digestive properties in vivo to infer the metabolic pathway with health mice model. Results revealed that DAP-treated group showed slightly lower blood glucose levels and significantly higher (P < 0.05) enzyme activities, namely G6Pase and GDH with an increment of about 0.4 to 0.9 and 45 to 91 U/mL, respectively. Meanwhile, DAP up-regulated the expression of glucose transporters, GLUT1 and GLUT2 in the increment rates of 56.34% to 68.28% and 76.63% to 83.03%, in colon. Furthermore, the beneficial effects of DAP on colon were confirmed by the increment of four types short chain fatty acids and the health-promoting microbiota diversity. The above results successfully identify the metabolic pathways after the oral administration of bioactive DAP. PRACTICAL APPLICATION: The metabolic pathways of Dendrobium aphyllum polysaccharide, after artificially stimulated oral administration, were characterized. The most of the unabsorbed portion of DAP were utilized by the colon microbiota, resulting in the significantly increasing production of four health-promoting SCFAs. The unabsorbed portion of DAP upregulated the diversity of various beneficial microbiota genus, and meanwhile downregulated kinds of harmful microbiota genus.


Asunto(s)
Dendrobium/química , Carbohidratos de la Dieta , Extractos Vegetales , Polisacáridos , Animales , Carbohidratos de la Dieta/aislamiento & purificación , Carbohidratos de la Dieta/metabolismo , Microbioma Gastrointestinal/fisiología , Redes y Vías Metabólicas , Ratones , Extractos Vegetales/aislamiento & purificación , Extractos Vegetales/metabolismo , Polisacáridos/aislamiento & purificación , Polisacáridos/metabolismo
9.
J Agric Food Chem ; 65(51): 11320-11328, 2017 Dec 27.
Artículo en Inglés | MEDLINE | ID: mdl-29179555

RESUMEN

A group of toxic aldehydes such as, malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE), and 4-hydroxy-2-nonenal (HNE) have been found in various vegetable oils and oil-based foods. Then simultaneous determination of them holds a great need in both the oil chemistry field and food field. In the present study, a simple and efficient analytical method was successfully developed for the simultaneous separation and detection of MDA, HHE, and HNE in vegetable oils by reversed-phase-high-performance liquid chromatography (RP-HPLC) coupled with photodiode array detector (PAD) at dual-channel detection mode. The effect of various experimental factors on the extraction performance, such as coextraction solvent system, butylated hydroxytoluene addition, and trichloroacetic acid addition were systematically investigated. Results showed that the linear ranges were 0.02-10.00 µg/mL for MDA, 0.02-4.00 µg/mL for HHE, and 0.03-4.00 µg/mL for HNE with the satisfactory correlation coefficient of >0.999 for all detected aldehydes. The limit of detection (LOD) and limit of quantification (LOQ) of MDA, HHE, and HNE were ∼0.021and 0.020 µg/mL, ∼0.009 and 0.020 µg/mL, and ∼0.014 and 0.030 µg/mL, respectively. Their recoveries were 99.64-102.18%, 102.34-104.61%, and 98.87-103.04% for rapeseed oil and 96.38-98.05%, 96.19-101.34%, and 96.86-99.04% for French fries, separately. Under the selected conditions, the developed methods was successfully applied to the simultaneous determination of MDA, HHE, and HNE in different tested vegetable oils. The results indicated that this method could be employed for the quality assessment of vegetable oils.


Asunto(s)
Aldehídos/análisis , Cromatografía de Fase Inversa/métodos , Malondialdehído/análisis , Aceites de Plantas/análisis , Cromatografía Líquida de Alta Presión/métodos
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