Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushrooms.

In this study, enzyme-assisted extraction was performed to extract umami taste and total free amino acids (FAAs) from the six different mushrooms including shiitake (Lentinus edodes), oyster (Pleurotus ostreatus), tea tree (Agrocybe aegerita) and, white, brown and portobello champignons (Agaricus bisporus). ß-Glucanase and Flavourzyme® were used as the enzymes for cell wall and proteins hydrolysis, respectively. It was found that ß-glucanase treatment alone did not enhance the extraction efficiency, however in combination, ß-glucanase and Flavourzyme® enhanced the extraction efficiency significantly up to 20-fold compared to conventional HCl mediated extraction, depending on the mushroom species. The optimal conditions for the enzyme treatment were: water as extraction solvent (initial pH = 7), enzyme concentration of 5% v/w each of ß-glucanase and Flavourzyme®, temperature 50°C and an incubation time of 1h. White and brown champignons were found to be the richest source of umami taste FAAs (26.75±1.07 and 25.6±0.9mg/g DM, respectively).

Improved conventional and microwave-assisted silylation protocols for simultaneous gas chromatographic determination of tocopherols and sterols: Method development and multi-response optimization.

This paper reports on improved conventional thermal silylation (CTS) and microwave-assisted silylation (MAS) methods for simultaneous determination of tocopherols and sterols by gas chromatography. Reaction parameters in each of the methods developed were systematically optimized using a full factorial design followed by a central composite design. Initially, experimental conditions for CTS were optimized using a block heater. Further, a rapid MAS was developed and optimized. To understand microwave heating mechanisms, MAS was optimized by two distinct modes of microwave heating: temperature-controlled MAS and power-controlled MAS, using dedicated instruments where reaction temperature and microwave power level were controlled and monitored online. Developed methods: were compared with routine overnight derivatization. On a comprehensive level, while both CTS and MAS were found to be efficient derivatization techniques, MAS significantly reduced the reaction time. The optimal derivatization temperature and time for CTS found to be 55°C and 54min, while it was 87°C and 1.2min for temperature-controlled MAS. Further, a microwave power of 300W and a derivatization time 0.5min found to be optimal for power-controlled MAS. The use of an appropriate derivatization solvent, such as pyridine, was found to be critical for the successful determination. Catalysts, like potassium acetate and 4-dimethylaminopyridine, enhanced the efficiency slightly. The developed methods showed excellent analytical performance in terms of linearity, accuracy and precision.

Optimization of extraction of high purity all-trans-lycopene from tomato pulp waste.

The aim of this work was to optimize the extraction of pure all-trans-lycopene from the pulp fractions of tomato processing waste. A full factorial design (FFD) consisting of four independent variables including extraction temperature (30-50 °C), time (1-60 min), percentage of acetone in n-hexane (25-75%, v/v) and solvent volume (10-30 ml) was used to investigate the effects of process variables on the extraction. The absolute amount of lycopene present in the pulp waste was found to be 0.038 mg/g. The optimal conditions for extraction were as follows: extraction temperature 20 °C, time 40 min, a solvent composition of 25% acetone in n-hexane (v/v) and solvent volume 40 ml. Under these conditions, the maximal recovery of lycopene was 94.7%. The HPLC-DAD analysis demonstrated that, lycopene was obtained in the all-trans-configuration at a very high purity grade of 98.3% while the amount of cis-isomers and other carotenoids were limited.

Extraction of lycopene from tomato processing waste: kinetics and modelling.

Lycopene, a nutraceutical compound, was extracted from tomato processing waste, an abundantly available food industry by-product in Italy. The extraction kinetics was mathematically described using the first order kinetic model, the mass transfer model and Peleg's model to understand the physicochemical behaviour of the extraction. Samples were extracted using acetone/n-hexane mixtures at different ratios (1:3, 2:2 and 3:1, v/v) and at different temperatures (30, 40 and 50 °C) and simultaneously analysed using UV-VIS spectrophotometry. The lycopene yield was in the range 3.47-4.03 mg/100g, which corresponds to a percentage recovery of 65.22-75.75. All kinetic models gave a good fit to the experimental data, but the best one was Peleg's model, having the highest RAdj(2) and the lowest RMSE, MBE and χ(2) values. All the models confirmed that a temperature of 30 °C and solvent mixture of acetone/n-hexane 1:3 (v/v) provided optimal conditions for extraction of lycopene.

The first quantitative rating system of the antioxidant capacity of beauty creams via the Briggs-Rauscher reaction: a crucial step towards evidence-based cosmetics.

Oxidative damage is the primary cause of skin aging. Skin care products are numerous and overwhelming, yet there is certain similarity among different formulations. Moisturizers are ubiquitous and the presence of particular added ingredients supports specific marketing claims. The antioxidant effects of botanical polyphenols possess tremendous marketing appeal, because oxidative stress is caused by an imbalance between the production of reactive oxygen species (ROS) and the skin ability to neutralize them. The concept of evidence-based cosmetics lacks a widely accepted method to estimate the antioxidant capacity of the beauty cream. This was the motive force of the present study: for the first time we put forth a quantitative rating system of skin care products. The overall antioxidant power of 75 widely used and advertised beauty creams was comparatively measured via the oscillating Briggs-Rauscher (BR) reaction. Many dermocosmetic products confirmed their ability to ensure protection against free radicals, even if differences among various creams are striking and often not correlated with the their price. The method we developed is simple and cheap and it can allow dermatologists and consumers to compare and choose effectively; on the other hand, producers can used this method to select the most active antioxidant cosmetic agent to optimise the product performance.

Extended thermodynamic approach to ion interaction chromatography. A mono- and bivariate strategy to model the influence of ionic strength.

Recent breakthroughs in the theory of ion interaction chromatography (IIC) permit new analyses of the dependence of retention on different interdependent factors. The influence of the ionic strength / on the surface potential, the Donnan effect, and salting effects are taken into account to model the chromatographic behaviour of charged analytes in IIC. The most reliable experimental results found in the literature were used to test the retention equations that were developed following both a monovariate (/ changes as the concentration of H, ion interaction reagent, changes) and a bivariate (/ changes because of the simultaneous variation of H and of the background electrolyte concentrations) approach. The present extended thermodynamic model builds on the sound intuition of the electrostatic approach and proves to provide the most successful and exhaustive quantitative explanation of experimental evidence. It is also able to rationalise the less extensive agreement between the pure electrostatic approach predictions and experimental results. The adequacy of the model is supported by physically reliable estimates of the adjustable constant (ion-pair constants, deltaG degrees). Moreover statistical practice demonstrates that all the adjustable parameters (three at most) are statistically significant. A linear, zero crossing function with unit slope is obtained when k(pred) is plotted against k(exp). The mean percent error between k(pred) and k(exp) is 4.5% at most. In the absence of H the present retention equation reduces, as expected, to the relationship that describes the influence of / on the retention behaviour in reversed-phase liquid chromatography.

Melanins and melanosomes from llama (Lama glama L.).

Analysis of melanins and melanosomes in eight hair and skin samples taken of adult pigmented Argentine llamas (Lama glama L.) has been carried out. In each sample, eumelanins, pheomelanins and alkali-soluble melanins were identified. The total amount of melanins and the amount of eumelanins both decreased from black to reddish brown colour, while pheomelanins were found to be present in small quantities in each sample. Eumelanosomes were round and oval-shaped, displaying transverse striations clearly visible at low magnification. Dark brown samples revealed all four melanosomes stages. Stages I and II melanosomes appeared as large, asymmetrical vacuoles containing numerous microvesicles randomly scattered within an amorphous proteinaceous material (vesiculo-globular bodies). Stage III melanosomes had microgranular melanin deposits in the microvesicles and in the matrix. The fully melanized melanosomes (stage IV) were primarily round-shaped, showing an irregular outline and the electron-dense pigment was arranged to form large clusters. In light brown melanocytes, numerous melanosomes at different maturation stages could be found. Premelanosomes appeared ovoid, containing amorphous proteinaceous material and spotty and microgranular deposits. Mature melanosomes were fully melanized, homogeneously electron-dense, ovoid granules.