Evaluation of canthaxanthin in eggs and its subsequent dietary risks to Chinese consumers.

Canthaxanthin is a colourant widely used in medicine, food and cosmetics, which is closely related to human eye dysfunction. The EU determines that the daily acceptable intake of canthaxanthin (ADI) is 0.03 mg canthaxanthin per kg body weight. In order to protect people's diet health and avoid the occurrence of food safety accidents, this paper measured the content of canthaxanthin in 114 egg samples sourced from different regions of China using ultrahigh-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The dietary exposure assessment method was used to evaluate the dietary risk to Chinese consumers. Results showed that the content of canthaxanthin varies significantly across regions of origin, with eggs produced in Beijing having a lower amount than those from other regions. The average dietary exposure of children (2-10 years old) was 0.242 ~ 0.653 µg/(kg bw∙d), and the dietary exposure of 95/97.5/99 percentile was 0.246 ~ 1.779 µg/(kg bw∙d). The maximum exposure was 3.089 µg/(kg bw∙d), and its risk quotient was 0.103 (<1), which was an acceptable risk. For the teenager group (11-18 years old), the average dietary exposure was 0.141 ~ 0.247 µg/(kg bw∙d), and the dietary exposure at the 95/97.5/99 percentile was 0.143 ~ 0.671 µg/(kg bw∙d), presenting an acceptable risk. For adults, the dietary risk of eating eggs with canthaxanthin is the lowest among the three age groups.

Investigation of antioxidant interactions between Radix Astragali and Cimicifuga foetida and identification of synergistic antioxidant compounds.

The medicinal plants of Huang-qi (Radix Astragali) and Sheng-ma (Cimicifuga foetida) demonstrate significantly better antioxidant effects when used in combination than when used alone. However, the bioactive components and interactional mechanism underlying this synergistic action are still not well understood. In the present study, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay was employed to investigate the antioxidant capacity of single herbs and their combination with the purpose of screening synergistic antioxidant compounds from them. Chromatographic isolation was performed on silica gel, Sephadex LH-20 columns and HPLC, and consequently to yield formononetin, calycosin, ferulic acid and isoferulic acid, which were identified by their retention time, UV λmax, MS and MS/MS data. The combination of isoferulic acid and calycosin at a dose ratio of 1∶1 resulted in significant synergy in scavenging DPPH radicals and ferric reducing antioxidant power (FRAP) assay. Furthermore, the protective effects of these four potential synergistic compounds were examined using H2O2-induced HepG2 Cells bioassay. Results revealed that the similar synergy was observed in the combination of isoferulic acid and calycosin. These findings might provide some theoretical basis for the purported synergistic efficiency of Huang-qi and Sheng-ma as functional foods, dietary supplements and medicinal drugs.