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Zhao Z, Hamid N, Gutierrez-Maddox N, Kam R, Kantono K, Wang K, Young T, Le TT, Lu J. Metabolite profiling identifies chemical markers associated with the cytotoxic properties of roasted fermented avocado seeds. Food Res Int 2023; 172:113131. [PMID: 37689896 DOI: 10.1016/j.foodres.2023.113131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 06/09/2023] [Accepted: 06/10/2023] [Indexed: 09/11/2023]
Abstract
Studies have demonstrated avocado seeds are a good source of bioactive compounds. This study investigated the effects of roasting on the metabolites and anticancer activities of fermented avocado seeds. All three anti-cancer activities of fermented avocado seeds were higher at lower roasting temperature and time. The best inhibition effect was found against Hep G2 followed by the MDA-MB-231 and MCF-7 cancer cell lines. Untargeted metabolite profiling using gas chromatography-mass spectrometry resulted in identification of 208 metabolites. In total, 41 metabolites identified had VIP values more than 1 using PLS-R that were related to anticancer activities. All amino acids and most sugars were higher at lower roasting temperature and positively correlated to anticancer activity. The roasting conditions for optimal antioxidant and anticancer activities were determined to be 121 °C for 9 min. Findings showed that fermented avocado seed powder has the potential to become a functional food ingredient with beneficial bioctive properties.
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Affiliation(s)
- Zhiyu Zhao
- Department of Food Science and Microbiology, School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Nazimah Hamid
- Department of Food Science and Microbiology, School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand.
| | - Noemi Gutierrez-Maddox
- Department of Food Science and Microbiology, School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Rothman Kam
- Department of Food Science and Microbiology, School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Kevin Kantono
- Department of Food Science and Microbiology, School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Kelvin Wang
- Department of Environmental Science, School of Science, Faculty of Health & Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand
| | - Tim Young
- Department of Environmental Science, School of Science, Faculty of Health & Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand
| | - Thao T Le
- Department of Food Science and Microbiology, School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Jun Lu
- Auckland Bioengineering Institute, University of Auckland, Auckland 1142, New Zealand; Maurice Wilkins Centre for Molecular Biodiscovery, Auckland 1142, New Zealand; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
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Zamora R, Delgado RM, Hidalgo FJ. Chemical conversion of phenylethylamine into phenylacetaldehyde by carbonyl-amine reactions in model systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:5491-5496. [PMID: 22578256 DOI: 10.1021/jf301258s] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The chemical conversion of phenylethylamine into phenylacetaldehyde in the presence of lipid oxidation products (LOPs) was studied to investigate the possibility that biogenic amines can be converted into Strecker aldehydes upon processing. Model systems of phenylethylamine and methyl 13-hydroperoxyoctadeca-9,11-dienoate (HP), 2,4-decadienal (DD), 4,5-epoxy-2-heptenal (EH), 4,5-epoxy-2-decenal (ED), 4-oxo-2-hexenal (OH), 4-oxo-2-nonenal (ON), or 4-hydroxy-2-nonenal (HN) were heated for 1 h at 180 °C and pH 3. Although HN and EH did not produce more phenylacetaldehyde than when phenylethylamine was heated alone, all other lipid oxidation products assayed increased the amount of phenylacetaldehyde produced by 300-900%, with ON being the most reactive compound for this reaction. The reaction was mainly produced at acidic pH values (<6) and was dependent upon the concentration of the LOPs involved, and the phenylacetaldehyde produced increased linearly as a function of the time and temperature. The E(a) values for the reactions between phenylethylamine and DD and ON were 54.8 and 53.8 kJ/mol, respectively. The reaction is proposed to take place by the formation of an imine between the phenylethylamine and the LOPs, which is later converted into another imine by an electronic rearrangement. This new imine is the origin of phenylacetaldehyde by hydrolysis. These results show a new pathway for Strecker aldehyde formation. This route provides a potential way to reduce biogenic amine content in foods when they can be thermally processed before consumption.
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Affiliation(s)
- Rosario Zamora
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Avenida Padre García Tejero 4, 41012 Seville, Spain
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