Discrimination of Citrus reticulata Blanco and Citrus reticulata 'Chachi' as well as the Citrus reticulata 'Chachi' within different storage years using ultra high performance liquid chromatography quadrupole/time-of-flight mass spectrometry based metabolomics approach.

Using ultra high performance liquid chromatography quadrupole/time-of-flight mass spectrometry (UPLC-QTOFMS) based metabolomics, we focused on developing a method for the comprehensive distinction between Citri Reticulatae Blanco Pericarpium(CRBP) and Citri Reticulatae Chachi Pericarpium (CRCP), as well as the CRCP within different storage years in this study. Through this, we hope to enhance Citri Reticulatae Pericarpium (CRP) Quality Control system. Using UNIFI software and an online database identified chemical components in the 3-30 years CRCP(40 batches) and CRBP (10 batches)samples, and multivariate statistical analysis methods and heat-map were applied to distinguish between CRCP and CRBP and CRCP in different storage years. The results showed that a total of 92 compounds were identified from CRCP and CRBP samples, most of which were flavonoids. Principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA) indicated that it can effectively distinguish between CRBP and CRCP and various storage years CRCP, and 19 metabolites were identified as potential markers for distinguishing between CRBP and CRCP, and 15 potential markers showed a higher level of CRCP than CRBP. At the same time, 31 metabolites were identified to distinguish CRCP in different storage years, metabolite levels increased in 3-10 years and decreased after 15-30 years. Therefore, this approach can effectively distinguish between CRCP and CRBP and CRCP with different storage years, and may also provide a feasible strategy for the certification of Chinese herbal medicines from different species and storage years.

Identification of antioxidants in Fructus aurantii and its quality evaluation using a new on-line combination of analytical techniques.

A new on-line method for simultaneous identification and monitoring of antioxidants in Fructus aurantii was established by coupling high performance liquid chromatography-diode array detector-electrospray ionisation-ion trap-time of flight-mass spectrometry with post-column derivatisation and luminol-potassium ferricyanide chemiluminescence (HPLC-DAD-ESI-IT-TOF-MS-PCD-LPFCL). While the HPLC fingerprint, structural identification and radical scavenging profile were rapidly obtained by an on-line assay using ultraviolet (UV) absorption, MS and LPFCL, details of the precise substitution patterns of various structures were achieved through UV absorption using PCD addition of shift reagents. Twenty-five flavonoids were identified by either their PCD and MS data or comparison with reference substances. Data collected both from chromatograms and activity profiles of 12 samples revealed significant differences among samples from different habitats. The results showed that this method was rapid and precise, and therefore would be an effective and sensitive method for biocompounds analysis and quality evaluation for complex food and medicinal samples.

Requisitos de calidad de los aceites esenciales: importancia de las monografías de la Farmacopea Europea y de las normas ISO / Quality requirements for essential oils: importance of the monographs of the European Pharmacopoeia and ISO standards

Los aceites esenciales son productos naturales utilizados por diferentes industrias, entre las que destacan la alimentaria y la farmacéutica. Debido a la variabilidad inherente a los productos naturales y a los crecientes problemas de adulteraciones, el presente artículo tiene como objetivo promover y llamar la atención sobre la importancia de las normas internacionales existentes, especialmente las monografías de la Farmacopea Europea y las normas ISO, haciendo simultáneamente una comparación de los principales requisitos de estas directrices. Sólo el cumplimiento de estas normas puede garantizar que los aceites esenciales utilizados para diferentes fines tienen la calidad deseable para el propósito al que se destinan y que no se produzcan problemas de seguridad (AU)

Essential oils are natural products used by different industries, among which stand out pharmaceutical and food industries. Due to the variability inherent to all natural products and also to the growing problems of adulteration, this article aims to promote and draw attention to the importance of existing international standards, including the monographs of the European Pharmacopoeia and ISO standards, while making a comparison of the main requirements of these guidelines. Only the fulfillment of these standards can ensure that the essential oils used for different purposes have the desirable quality for the intended use and do not cause safety issues (AU)

Certification of standard reference materials containing bitter orange.

A suite of three dietary supplement standard reference materials (SRMs) containing bitter orange has been developed, and the levels of five alkaloids and caffeine have been measured by multiple analytical methods. Synephrine, octopamine, tyramine, N-methyltyramine, hordenine, total alkaloids, and caffeine were determined by as many as six analytical methods, with measurements performed at the National Institute of Standards and Technology and at two collaborating laboratories. The methods offer substantial independence, with two types of extractions, two separation methods, and four detection methods. Excellent agreement was obtained among the measurements, with data reproducibility for most methods and analytes better than 5% relative standard deviation. The bitter-orange-containing dietary supplement SRMs are intended primarily for use as measurement controls and for use in the development and validation of analytical methods.

Storage temperature effects on blood orange fruit quality.

Orange fruits of two blood varieties (Tarocco and Moro) were stored at 8 degrees C and 22 degrees C for 85 and 106 days, respectively, and analyzed periodically for standard quality parameters (total soluble solids, total acidity, ascorbic acid, juice yield, and rind color) and sensory influencing parameters (anthocyanins, and total and free hydroxycinnamic acids). A decrease in total acidity (TA) and juice yield during storage was observed for both cultivars; total soluble solids (TSS) increased only in the Tarocco oranges stored at 8 degrees C. The increase in TSS observed for Tarocco and the simultaneous decrease in TA in both varieties resulted in a higher maturity index (TSS/TA) for the two cultivars. No loss of vitamin C was noted in Tarocco orange at either temperature, whereas a sharp reduction in vitamin C occurred in the first 50 days of storage for Moro. A significant increase in anthocyanin content was observed in Tarocco and Moro stored at 8 degrees C. Overlong storage induces extensive hydrolysis of hydroxycinnamic derivatives to free acids in Moro orange and these, in turn, could develop the malodorous vinylphenols.

Effects of energy source and food flavor on conditioned preferences in sheep.

Livestock and range managers would have a powerful tool to direct utilization and modify plant communities if animals could be conditioned to eat specific foods or plants. We attempted to condition preferences for a low-quality forage through nutrient loading. Sheep were fed licorice or orange-flavored straw pellets then were gavaged with glucose or propionate (.381 Mcal, which amounted to approximately 13% of the daily maintenance energy requirement) or water. Four groups of ewes (n = 4) were arranged in a cross-blocked design such that each group received a unique energy/flavor combination: 1) propionate+licorice, 2) propionate+orange, 3) glucose+licorice, or 4) glucose+orange. On alternate days, each group received the other flavor plus water to create an internal control. At the end of 8 d of conditioning, preference for the two flavors was measured by two-choice preference tests. A second trial was conducted for 4 d in which the energy level was doubled to .762 Mcal. Low energy levels of either glucose or propionate did not create significant preferences. Propionate at the low-level caused satiety but at the high level conditioned an aversion to both flavors. This high level of propionate apparently caused malaise that was then associated with the taste of the flavors. The high level of glucose conditioned a preference. The high glucose treatment increased rumen microbial mass, the nutrients of which would have been absorbed in the lower gastrointestinal tract, and may have indirectly provided the positive nutrient feedback required to form a preference. There was a flavor preference for orange that was independent of the energy supplements.

[Studies on the preparation and evaluation of Kijitsu, the immature citrus fruits. III. Relation between diameter of Kijitsu and synephrine content].

For the purpose of evaluating Kijitsu, the content of synephrine in dried unripe citrus fruits was analyzed by high performance liquid chromatography after cleaning up the MeOH extract with an ion exchange cellulose column. Among them, Citrus unshiu had the highest amount of synephrine. No difference was found between C. hassaku and C. aurantium. The synephrine content decreased corresponding with an increase in diameter of Kijitsu.

Citrus fruits--varieties, chemistry, technology, and quality evaluation. Part II. Chemistry, technology, and quality evaluation. A. Chemistry.

In Part 2 of this review on citrus fruits, the literature on chemistry, technology, and quality evaluation are critically considered. Sweet oranges, mandarin, grapefruit, lemon, and lime are generally used for processing. The literature on chemical components of citrus fruit which include sugars, polysaccharides, oraganic acids, nitrogenous constituents and lipids; carotenoids which contribute to color; vitamins and minerals, and flavonoids; limonoids, some of which impart bitterness to the juice; and the volatile components which contribute to aroma have been reviewed. Chilled and pasteurized juices, juice concentrates, and beverages are the important products manufactured commercially, and to a limited extent powdered citrus juices, canned segments, and marmalades. The literature on the manufacture of these products also as new types of juice and oil extractors; TASTE and other types of evaporators; tank farms to store juice and concentrate in bulk; aseptic filling in bulk containers and retail packs; alternate flexible and rigid containers other than glass and tin; and recovery of volatile flavoring constituents during juice processing are some of the important technological developments in the recent past and have been discussed. Bitterness in citrus juices and its control, composition of cloud, and its stability and changes during storage have been reviewed. Essential oils, pectin, frozen and dried juice sacs, dried pulp and molasses, flavonoids, seed oil, and meal are the important byproducts, the manufacture of which is given in essential details. Generally, consumers judge the product on the basis of its sensory attributes. The quality of finished product is dependent upon the raw materials used and control of processes. The U.S. Department of Agriculture (USDA) standards for different products, physicochemical and microbiological parameters prescribed as indices of quality of fruit, juice, concentrate, and other products; composition of essential oils; and aroma concentrates are discussed in relation to sensory quality. Analytical methods for compounds affecting quality, and methods for detection of adulteration in different citrus products are briefly reviewed. The importance of sensorily evaluating quality of citrus products to select and develop quality control indices is emphasized. Areas where further research are required are indicated. A comprehensive bibliography is provided to aid further study and research.