Chemometric analysis of elements content in Algerian spices and aromatic herbs

An efficient method for chili pepper variety classification and origin tracing based on an electronic nose and deep learning

The quality of chili peppers is closely related to their variety and geographical origin. The market often substitutes high-quality chili peppers with inferior ones, and cross-contamination occurs during processing. The existing methods cannot quickly and conveniently distinguish between different chili varieties or origins, which require expensive experimental equipment and professional skills. Techniques such as energy-dispersive X-ray fluorescence and inductively coupled plasma spectroscopy have been used for chili pepper classification and origin tracing, but these methods are either costly or destructive. To address the challenges of accurately identifying chili pepper varieties and origin tracing of chili peppers, this paper presents a sensor-aware convolutional network (SACNet) integrated with an electronic nose (e-nose) for accurate variety classification and origin traceability of chili peppers. The e-nose system collects gas samples from various chili peppers. We introduce a sensor attention module that adaptively focuses on the importance of each sensor in gathering gas information. Additionally, we introduce a local sensing and wide-area sensing structure to specifically capture gas information features, enabling high-precision identification of chili pepper gases. In comparative experiments with other networks, SACNet demonstrated excellent performance in both variety classification and origin traceability, and it showed significant advantages in terms of parameter quantity. Specifically, SACNet achieved 98.56 % accuracy in variety classification with Dataset A, 97.43 % accuracy in origin traceability with Dataset B, and 99.31 % accuracy with Dataset C. In summary, the combination of SACNet and an e-nose provides an effective strategy for identifying the varieties and origins of chili peppers.

Molecular docking-guided in-depth investigation of the biological activities and phytochemical and mineral profiles of endemic Phlomis capitata

BACKGROUND

Phlomis capitata is an endemic species of flowering aromatic and medicinal plant in the family Lamiaceae, native to regions of the Mediterranean and nearby areas. Understanding the chemical compounds present in P. capitata can reveal potential medicinal properties. The present study examines the quantification of bioactive phytochemicals, antioxidant capacity and enzyme inhibitory evaluation of P. capitata extract against key enzymes involved in the pathogenesis of Alzheimer's, diabetes mellitus, epilepsy and glaucoma for the first time. The mechanisms of enzyme inhibition activity of the predominant compounds in extract were also interpreted by molecular docking studies. Chemical characterization of the extract was performed by liquid chromatography-tandem mass spectrometry (LC-MS/MS) (phytochemical profile) and inductively coupled plasma-mass spectrometry (mineral composition) analysis. Furthermore, the binding interactions of major phytochemicals with all enzymes were investigated by molecular docking studies.

RESULTS

LC-MS/MS analysis of the P. capitata revealed the identification of 19 compounds predominated by quinic acid (4.883 mg g-1), followed by chlorogenic acid (4.36 mg g-1), vanilic acid (3.405 mg g-1), naringenin (2.571 mg g-1) and cyranoside (1.101 mg g-1). It was determined that the mineral element was rich (K, Ca, Al and Mg) and did not exceed the toxicity limits. The P. capitata extract demonstrated remarkable antioxidant activities in the order: 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (IC50: 20.533 μg mL-1) < 2,2-diphenyl-1-picrylhydrazyl (IC50: 23.151 μg mL-1) < N,N-dimethyl-p-phenylenediamine (IC50: 45.221 μg mL-1) and cupric reducing antioxidant capacity (0.889 μg mL-1) < Fe3+ reducing (0.969 μg mL-1) < ferric reducing antioxidant potency (0.974 μg mL-1). Moreover, of all the enzyme inhibitory assays (acetylcholinesterase, butyrylcholinesterase, α-amylase, α-glucosidase, and human carbonic anhydrases I and II), the extract showed outstanding inhibitory activities (IC50 values of 3.26, 7.15, 6.15, 6.81, 15.21 and 11.93 μg mL-1, respectively).

CONCLUSION

In summary, the findings show that P. capitata is a versatile raw material that can be used in the pharmaceutical, cosmetic and food industries to develop products that promote health. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Lead, cadmium and arsenic species in spices from markets in Hanoi, Vietnam

Spices are essential to cooking and include health benefits. Nevertheless, information regarding the prevalence of heavy metals (Pb, Cd and As) and As species in spices is limited. Consequently, 254 samples from 6 varieties of commercially available branded and non-branded spices were examined for heavy metal and As species content. The analytical results were ranked as Pb > As > Cd (p < 0.05), with red chilli and garlic exhibiting the highest and lowest levels, respectively. A significant difference in heavy metal levels was observed between branded and non-branded samples (p < 0.05), suggesting that processing and trade influence the initial metal levels. Arsenite was the predominant form in spices, but dimethylarsinic acid and monomethylarsonic acid primarily accumulated in spices from the Zingiberaceae (p < 0.05). No carcinogenic risk to human health from heavy metals in spices was identified (HIs < 1).

Trace Element and Mineral Content in Medicinal Plants Collected in the Altai Mountains Foothills

The objective of the present study was to assess the patterns of trace element and mineral accumulation in 21 medicinal plants collected in the Altai Mountains foothills. The levels of trace elements and minerals in Hippophae rhamnoides, Aronia melanocarpa, Sorbus aucuparia, Viburnum opulus, Rosa canina, Crataegus sanguinea (fruits), Chamaenerion angustifolium, Echinacea purpurea, Fagopyrum esculentum, Trifolium pratense, Origanum vulgare, Achillea millefolium, Mentha piperita (herbs), Plantago major, Salvia officinalis, Urtica dioica (leaves), Panax ginseng, Rhaponticum carthamoides, Eleuterococcus senticosus, and Taraxacum officinale (roots), and Matricaria recutita flowers were assessed using inductively-coupled plasma mass-spectrometry. Comparative analysis revealed that R. carthamoides roots accumulated the highest level of toxic trace elements (Al, Cd, Ni, Pb). C. angustifolium herbs and V. opulus fruits are characterized by the highest As and Sn levels, respectively. The highest content of essential trace elements and minerals was observed in H. rhamnoides fruits (Zn), V. opulus fruits (Cu), E. purpurea herbs (I, Mg), R. carthamoides roots (Fe), O. vulgare herbs (Mn), and M. recutita herbs (Se). In turn, R. canina fruits are characterized by the lowest levels of certain essential and toxic trace elements. Significant differences in B, Cr, Li, Si, and Sr content were also revealed. Discriminant analysis revealed complete discrimination of certain medicinal plants based on their trace element and mineral content. The obtained data indicate the potential usefulness of medicinal plants as sources of certain essential trace elements and minerals, as well as provides data for risk assessment of toxic trace element intake following administration of medicinal plants.

Quantification of essential and potentially toxic elements in paprika (Capsicum annuum L.) varieties by ICP OES and application of PCA and HCA

A closed-block digestion method using diluted HNO3 and detection by inductively coupled plasma optical emission spectrometry (ICP OES) was applied to determine inorganic constituents in different types of paprika (Capsicum annuum L.). The optimized conditions for decomposition were 0.25 g of sample, 2 mL HNO3 (65 % m m-1), 2 mL H2O2 (30 % m m-1), and 4 mL of deionized water at 180 °C for 2 h. The method presented the final digests with low dissolved organic carbon content and residual acid concentration. The limits of quantification ranged from 0.07 (Sr and V) to 21 μg g-1 (Ca). The proposed method was applied to quantify Ba, Ca, Cu, K, Mg, Mn, Na, P, Sr, V, and Zn in 25 paprika samples commercially available in Brazil. The PCA and HCA showed sample dispersion without defined grouping, regardless of the type of paprika, containing a uniformity between their mineral composition.

Chemical and microbial risk assessment of wild edible plants and flowers

The document focuses on the chemical and microbial risk assessment of wild edible plants (WEPs) and flowers, highlighting potential risks from heavy metals, pesticides and microorganisms. WEPs are valuable for human nutrition and gastronomy, offering essential compounds and health benefits. They are also seen as a sustainable food source. The study used various data sources and methodologies, including microbiological load and heavy metals' analysis, to assess the risks associated with WEPs. Consumption data were gathered to comprehensively assess exposure assessment. This document provides detailed recommendations for risk characterisation and management to mitigate potential health hazards associated with WEPs. The document was developed as part of the EU-FORA fellowship programme, which aims to enhance food risk assessment expertise through training to ensure preparedness for future risk analysis needs.

Inductively Coupled Plasma-Mass Spectrometry (ICP-MS), a Useful Tool in Authenticity of Agricultural Products' and Foods' Origin

Fraudulent practices are the first and foremost concern of food industry, with significant consequences in economy and human's health. The increasing demand for food has led to food fraud by replacing, mixing, blending, and mislabeling products attempting to increase the profits of producers and companies. Consequently, there was the rise of a multidisciplinary field which encompasses a large number of analytical techniques aiming to trace and authenticate the origins of agricultural products, food and beverages. Among the analytical strategies have been developed for the authentication of geographical origin of foodstuff, Inductively Coupled Plasma Mass Spectrometry (ICP-MS) increasingly dominates the field as a robust, accurate, and highly sensitive technique for determining the inorganic elements in food substances. Inorganic elements are well known for evaluating the nutritional composition of food products while it has been shown that they are considered as possible tracers for authenticating the geographical origin. This is based on the fact that the inorganic component of identical food type originating from different territories varies due to the diversity of matrix composition. The present systematic literature review focusing on gathering the research has been done up-to-date on authenticating the geographical origin of agricultural products and foods by utilizing the ICP-MS technique. The first part of the article is a tutorial about food safety/control and the fundaments of ICP-MS technique, while in the second part the total research review is discussed.

Determination of heavy metals contamination in thyme products by inductively coupled plasma mass spectrometry

Thyme herbs constitute a major part of the Mediterranean diet and are gaining worldwide popularity. However, their chemical contamination with toxic metals may put consumers at a health risk. The objective of this study was to assess the incidence of Arsenic (As), Cadmium (Cd), Lead (Pb) and Mercury (Hg) in thyme-containing products. Composite samples were collected twice at six-month interval. Samples were digested by microwave digestion oven and analyzed by Inductively Coupled Plasma Mass Spectrometry (ICP-MS). 11%, 22%, and 86% of samples had unacceptable levels of As, Hg and Pb respectively according to the international standards set by Codex Alimentarius and all the samples had acceptable limits of Cd. This study highlighted the importance of monitoring and enforcing regulatory actions related to the contamination of the food chain with heavy metals.

Differentiating Wild and Apiary Honey by Elemental Profiling: a Case Study from Mangroves of Indian Sundarban

Honey is a natural substance produced by honeybees from the nectar or secretion of flowering plants. Along with the botanical and geographical origin, several environmental factors also play a major role in determining the characteristics of honey. The aim of this study is to determine and compare the elemental concentration of various macro and trace elements in apiary and wild honeys collected from different parts of Indian Sundarbans. The elemental analysis was performed in inductively coupled plasma optical emission spectroscopy preceded by microwave digestion method. The concentrations of 19 elements (Ag, Al, As, B, Ca, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Na, Ni, Pb, Se and Zn) were investigated from thirteen locations of Indian Sundarbans. This comparative study shows in wild honey samples, the concentration of K was highest followed by Ca, Mg and Na and Zn was lowest among all. In contrast, in apiary honey samples, Ca had maximum concentration followed by K, Mg and Na and Ag had minimum among all. The elemental concentration in honey from apiary was either equal or higher than their wild counterpart. The results of the factor analysis of PCA algorithm for wild and apiary honey samples were highly variable which implies that the elements are not coming from the same origin. The concentration of element was found to be highly variable across sites and across sources of honey samples.

Valorization of Traditional Alcoholic Beverages: The Study of the Sicilian Amarena Wine during Bottle Aging

Traditional alcoholic beverages have always been part of the Mediterranean culture and, lately, they have been re-evaluated to valorize both the territory and local customs. In this study, the Amarena wine, a fortified wine included in the national list of the traditional agri-food products, was characterized during bottle aging for oenological parameters, chromaticity, volatiles, and inorganic elements. Then, experimental data were visually interpreted by a principal component analysis (PCA). PCA revealed that most of oenological parameters (i.e., alcoholic grade, total dry extract, sugars, organic acids, and phenolic compounds) had a scarce discriminating power. Additionally, ethyl esters were only present in younger products, while remaining at quite constant levels. Conversely, certain metals (i.e., Mg, Na, Mn, Zn, and Cu), chromatic properties, and pH differentiated older Amarena bottles from the younger counterpart. Particularly, acetaldehyde and furanic compounds proved to be valid aging markers. A sensorial analysis highlighted that fruity and floral odors and flavors characterized younger beverages, while dried fruity, nutty, and spicy notes were displayed by older products, along with the valuable attribute of “oxidized” typically observed in aged Sherry wines. Overall, this study may encourage the production and commercialization of the Amarena wine, thus preserving the cultural heritage of the Mediterranean area.

The Elemental Profile of Beer Available on Polish Market: Analysis of the Potential Impact of Type of Packaging Material and Risk Assessment of Consumption

Twenty-five elements, including the most essential and toxic metals, were determined in fifty beer samples stored in cans and bottles by Inductively Coupled Plasma Mass Spectrometry (ICP-MS), Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES) and Cold Vapor Atomic Absorption Spectroscopy (CVAAS) techniques. The packaging material was analyzed using the Scanning Electron Microscopy with Energy Dispersive Spectroscopy (SEM-EDS) technique. The control of the level of individual metals is necessary, not only to maintain the organoleptic properties of the product, but also to fulfill the standards regarding the permissible maximum concentrations. Metals can originate from different sources, including the brewing water, malt grains, hops, adjuncts, fruits, and spices. They may also come from contamination from the brewery equipment, i.e., vessels and tanks, including beer packing, storing and transporting (kegs, casks, cans). Discriminant analysis revealed that the differentiation of three types of beer (Lager, Ale, Craft) was possible, based on elemental concentrations, for the reduced data set after their selection using the Kruskal-Wallis test. The analysis of the impact of the packaging material (can or bottle) proved that when this parameter was used as a differentiating criterion, the difference in the content of Na, Al, Cu and Mn can be indicated. The risk assessment analysis showed that the consumption of beer in a moderate quantity did not have any adverse effect in terms of the selected element concentrations, besides Al. However, in the case of Al, the risk related to consumption can be considered, but only for the beer stored in cans produced from aluminum.

Physicochemical, Nutritional, Microbiological, and Sensory Qualities of Chicken Burgers Reformulated with Mediterranean Plant Ingredients and Health-Promoting Compounds

The quality of chicken burgers reformulated by the partial replacement of meat by Mediterranean plant ingredients and enriched with peculiar amounts of n-3 PUFAs, Mg, Fe, Se, and folic acid, was evaluated in comparison to conventional chicken burgers. Specifically, two types of burger were developed, namely the "Sicilian burger"-based on cherry tomato and rosemary-and the "Mediterranean burger"-with basil leaves and thyme essential oil-every recipe being differentially functionalized according to the nutritional requirements of consumers, such as children, pregnant women and elderly. Mediterranean ingredients were responsible for different pH, color, and cooking loss between conventional and functional burgers. Except for n-3 PUFAs resulting poorly fortified, the functionalization with Mg, Fe, Se, and vitamin B9 was successful in all products. Considering the target consumer categories, the daily consumption of the functional burger may assure an intake of Mg, Fe, and Se equal, respectively, to 37.31-59.90%, 17.76-46.81%, and 27.20-50.05%, and a cover of vitamin B9 of 31.98-48.31% of the relative population reference intakes. Fortified products kept a good microbiological quality during 5 days of refrigerated storage, and, according to the sensorial descriptive analysis and the hedonic test, they showed a higher acceptability than conventional burgers.

Pomological Descriptors, Phenolic Compounds, and Chemical Monitoring in Olive Fruits Irrigated with Dairy Treated Wastewater

In this work, the pomological characteristics, phenolic composition, and chemical contents modification in response to treated wastewater (TWW) irrigation was studied on olive fruits. The experiment was carried out during two successive years (2016/2017) on olive trees (cv. Chemlali). Three irrigation treatments were adopted and two TWW irrigation levels were applied (T1: 20% ETc; T2: 40% ETc; CT: Control Treatment (rainfed condition)). Results show that TWW irrigation leads to increased fruit fresh weight and water content, whatever the level applied. In addition, fruit oil content remained unaffected by TWW irrigation. Moreover, this agronomic practice preserves some phenolic compound contents like verbascoside, therefore fruits nutritional value. A positive feature was then observed following TWW irrigation. In fact, oleuropein, tyrosol, luteolin-7-glucoside, and pinoresinol amounts were enhanced in treated olive fruits. On the other hand, TWW irrigated trees with a level of 40% ETc (T2) produced olive fruits richer in Mg and K than those cultivated in rainfed conditions (CT). Fruits Zn, Mn, and Pb contents decreased as a result of olive trees TWW irrigation.