1
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Li C, Tang C, Zeng X, Zhang Y, He L, Yan Y. Exploration of carbonyl compounds in red-fleshed kiwifruit wine and perceptual interactions among non-volatile organic acids. Food Chem 2024; 448:139118. [PMID: 38552459 DOI: 10.1016/j.foodchem.2024.139118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 03/10/2024] [Accepted: 03/21/2024] [Indexed: 04/24/2024]
Abstract
Carbonyl compounds are vital constituents that contribute to the flavor profile of alcoholic beverages. We examined 3-nitrophenylhydrazine as a derivatizing reagent for the measurement of 34 carbonyl compounds using UPLC-MS/MS. Adding formic acid and sodium acetate to the mobile phase significantly enhanced the detection limit of carbonyl compounds. The technique exhibited a notable extraction efficiency, yielding recovery percentages ranging from 83.6% to 117.1%, coupled with exceptional sensitivity, as evidenced by detection limits spanning from 0.07 μg/L to 4.80 μg/L. The relative standard deviation was <6.9%, indicating the precision and reliability of the analytical methodology. The method was verified by analyzing carbonyl compounds from red-fleshed kiwifruit wine. Furthermore, sensory assessment revealed that the amalgamation of tartaric acid, malic acid, and citric acid contributes to sour taste perception at sub-threshold concentrations through an additive interaction with supra-threshold non-volatile organic acids such as lactic acid and acetic acid.
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Affiliation(s)
- Cen Li
- Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Cui Tang
- Liupanshui Agricultural and Rural Bureau, Liupanshui 553002, Guizhou Province, China
| | - Xiangyong Zeng
- School of Liquor and Food Engineering, Guizhou University, Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, Guiyang 550025, Guizhou Province, China
| | - Yi Zhang
- Liupanshui liangdu kiwifruit Co. Ltd., Liupanshui 553001, Guizhou Province, China
| | - Laping He
- School of Liquor and Food Engineering, Guizhou University, Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, Guiyang 550025, Guizhou Province, China
| | - Yan Yan
- School of Liquor and Food Engineering, Guizhou University, Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, Guiyang 550025, Guizhou Province, China.
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2
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Medina-Orjuela ME, Barrios-Rodríguez YF, Carranza C, Amorocho-Cruz C, Gentile P, Girón-Hernández J. Enhancing analysis of neo-formed contaminants in two relevant food global commodities: Coffee and cocoa. Heliyon 2024; 10:e31506. [PMID: 38818199 PMCID: PMC11137541 DOI: 10.1016/j.heliyon.2024.e31506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 05/15/2024] [Accepted: 05/16/2024] [Indexed: 06/01/2024] Open
Abstract
Neo-formed contaminants (NFCs) are common in many foods, especially those subjected to high-temperature processing. Among these contaminants, products arising from the Maillard reaction, sugar reduction, thermal degradation of polyphenols and lipid oxidation, including acrylamide, furan, furfuryl alcohol, and hydroxymethylfurfural, are consistently linked to potential neoplastic effects. NFCs are found in globally traded commodities like coffee and cocoa, posing a significant risk due to their frequent consumption by consumers. A direct correlation exists between consumption frequency, exposure levels, and health risks. Hence, it's crucial to establish reliable methods to determine levels in both matrices, aiming to mitigate their formation and minimise risks to consumers. This review offers a comprehensive examination, discussion, and identification of emerging trends and opportunities to enhance existing methodologies for extracting and quantifying NFCs in coffee and cocoa. By presenting an in-depth analysis of performance parameters, we aim to guide the selection of optimal extraction techniques for quantifying individual NFCs. Based on the reviewed data, headspace extraction is recommended for furan, while solid and dispersive solid phase extractions are preferred for acrylamide when quantified using gas and liquid chromatography, respectively. However, it is worth noting that the reported linearity tests for certain methods did not confirm the absence of matrix effects unless developed through standard addition, leading to uncertainties in the reported values. There is a need for further research to verify method parameters, especially for determining NFCs like furfuryl alcohol. Additionally, optimising extraction and separation methods is essential to ensure complete compound depletion from samples. Ideally, developed methods should offer comprehensive NFC determination, reduce analysis time and solvent use, and adhere to validation parameters. This review discusses current methods for extracting and quantifying NFCs in coffee and cocoa, highlighting emerging trends and emphasising the need to improve existing techniques, especially for compounds like furfuryl alcohol.
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Affiliation(s)
- María E. Medina-Orjuela
- Centro Surcolombiano de Investigación en Café (CESURCAFÉ), Universidad Surcolombiana, Av. Pastrana Borrero Carera 1, 410001, Neiva, Colombia
| | - Yeison F. Barrios-Rodríguez
- Centro Surcolombiano de Investigación en Café (CESURCAFÉ), Universidad Surcolombiana, Av. Pastrana Borrero Carera 1, 410001, Neiva, Colombia
- i-Food, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46021, Valencia, Spain
| | - Carlos Carranza
- Escuela de ciencias agrícolas, pecuarias y del medio ambiente, Universidad Nacional Abierta a Distancia, Calle 14 Sur # 14 - 23, 111511, Bogotá, Colombia
| | - Claudia Amorocho-Cruz
- Centro Surcolombiano de Investigación en Café (CESURCAFÉ), Universidad Surcolombiana, Av. Pastrana Borrero Carera 1, 410001, Neiva, Colombia
| | - Piergiorgio Gentile
- School of Engineering, Newcastle University, NE1 7RU Newcastle upon Tyne, United Kingdom
| | - Joel Girón-Hernández
- Centro Surcolombiano de Investigación en Café (CESURCAFÉ), Universidad Surcolombiana, Av. Pastrana Borrero Carera 1, 410001, Neiva, Colombia
- Department of Applied Sciences, Faculty of Health and Life Sciences, Northumbria University, NE1 8ST Newcastle upon Tyne, United Kingdom
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Abdollahi K, Hamidi S, Monajjemzadeh F, Zamani-Kalajahi M, Nemati M, Sheykhizadeh S. Efficient and straightforward spectrophotometric analysis of 5-hydroxymethylfurfural (HMF) using citrate@Fe 3O 4 nanoparticles as an adsorbent. J Pharm Biomed Anal 2024; 241:115963. [PMID: 38237544 DOI: 10.1016/j.jpba.2024.115963] [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: 09/23/2023] [Revised: 01/02/2024] [Accepted: 01/02/2024] [Indexed: 02/21/2024]
Abstract
In this study, we developed a spectrophotometry method for the analysis of 5-hydroxymethylfurfuraldehyde (HMF) in pharmaceutical formulations using citrate@Fe3O4 adsorbent. As bare magnetite (Fe3O4) has certain limitations, such as aggregation and oxidation, surface modifications are commonly used to improve its properties. We successfully coated Fe3O4 with sodium citrate to create a magnetic adsorbent for isolating HMF from samples. We confirmed the successful surface coating of Fe3O4 with citrate using Fourier Transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), Zeta potential, and scanning electron microscopy (SEM). The high adsorption capacity of citrate@Fe3O4 is due to the abundance of carboxyl and hydroxyl groups on the surface of the adsorbent, making it ideal for HMF extraction. The HMF concentration was then quantified using spectrophotometry. Citrate@Fe3O4 exhibited a high surface area and strong interaction with HMF. We analyzed the individual influential factors affecting the magnetic solid phase extraction (MSPE) setup. Validation parameters were also provided to confirm the reliability of the method. Under optimal parameters, the method exhibited excellent linearity in the range of 0.05-30.00 μg/ml with the lower limit of quantification (LLOQ) of 0.05 μg/ml. Relative standard deviations (RSD) values for precision were better than 10% and the method's trueness were better than 10%. Recoveries were found to be in the range of 85% to 106%, indicating excellent accuracy and reliability. We used this method to identify and measure HMF in six different dextrose pharmaceutical dosage forms as intravenous injectable solutions and three honey samples.
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Affiliation(s)
- Kolsoum Abdollahi
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran; Food and Drug Safety Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Samin Hamidi
- Food and Drug Safety Research Center, Tabriz University of Medical Sciences, Tabriz, Iran; Pharmaceutical Analysis Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
| | - Farnaz Monajjemzadeh
- Department of Pharmaceutical and Food Control, Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran.
| | | | - Mahboob Nemati
- Food and Drug Safety Research Center, Tabriz University of Medical Sciences, Tabriz, Iran; Department of Pharmaceutical and Food Control, Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Saheleh Sheykhizadeh
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
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4
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Tran-Lam TT, Thi Phung AT, Thi Pham P, Quang Bui M, Hai Dao Y, Truong Le G. Occurrence, biomagnification, and risk assessment of parabens and their metabolites in marine fish: The case study of Vietnam. CHEMOSPHERE 2023; 344:140221. [PMID: 37741370 DOI: 10.1016/j.chemosphere.2023.140221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 09/15/2023] [Accepted: 09/18/2023] [Indexed: 09/25/2023]
Abstract
Parabens have emerged as the primary preservative of choice in numerous consumer goods, prompting growing apprehension regarding their potential for human exposure. The study employed the optimized QuEChERs sample extraction method and the UHPLC-Q-Orbitrap HRMS system to generate the initial contamination profiles of seven parabens and their four metabolites in a total of 114 fish samples found along the coastline of Vietnam. The findings of the study indicated that methylparaben was the predominant substance detected, exhibiting the highest concentration in the largehead hairtail (Trichiurus lepturus) species at 32.8 ng g-1 dry weight (dw). Additionally, the metabolites with the highest detectable concentrations in the largehead hairtail were found to be 4-HB and 3,4-DHB, with levels of 8822.0 ng g-1 dw and 3490.8 ng g-1 dw, respectively. Besides, the study reveals notable variations in paraben concentrations across three distinct regions in Vietnam, namely the Central, North, and South (Mann-Whitney U test, p < 0.05). The trophic magnification factors (TMF) for methylparaben, ethylparaben, ethyl protocatechuate, and 4-hydroxybenzoic acid exhibited values exceeding 1, indicating substantial biomagnification of these substances within the marine food web of Vietnam. Additionally, noteworthy positive associations have been observed between methylparaben and ethylparaben, as well as their respective metabolites. Based on the findings of the study, it can be concluded that there is no direct impact of seafood consumption on human health in Vietnam.
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Affiliation(s)
- Thanh-Thien Tran-Lam
- Graduate University of Science and Technology (GUST), Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet, Cau Giay, Hanoi, 10000, Viet Nam; Institute of Mechanics and Applied Informatics, VAST, 291 Dien Bien Phu, Ward 7, District 3, Ho Chi Minh City, 70000, Viet Nam
| | - Anh-Tuyet Thi Phung
- Graduate University of Science and Technology (GUST), Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet, Cau Giay, Hanoi, 10000, Viet Nam; Institute of Chemistry, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet, Hanoi, 10000, Viet Nam
| | - Phuong Thi Pham
- Institute of Chemistry, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet, Hanoi, 10000, Viet Nam; Faculty of Chemistry, University of Science, Vietnam National University, Hanoi, 19 Le Thanh Tong, Hanoi, 10000, Viet Nam
| | - Minh Quang Bui
- Center for Research and Technology Transfer, Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet, Cau Giay, Hanoi, 10000, Viet Nam
| | - Yen Hai Dao
- Institute of Chemistry, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet, Hanoi, 10000, Viet Nam.
| | - Giang Truong Le
- Institute of Chemistry, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet, Hanoi, 10000, Viet Nam
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5
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Zhang W, Zhang C, Cao L, Liang F, Xie W, Tao L, Chen C, Yang M, Zhong L. Application of digital-intelligence technology in the processing of Chinese materia medica. Front Pharmacol 2023; 14:1208055. [PMID: 37693890 PMCID: PMC10484343 DOI: 10.3389/fphar.2023.1208055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Accepted: 08/10/2023] [Indexed: 09/12/2023] Open
Abstract
Processing of Chinese Materia Medica (PCMM) is the concentrated embodiment, which is the core of Chinese unique traditional pharmaceutical technology. The processing includes the preparation steps such as cleansing, cutting and stir-frying, to make certain impacts on the quality and efficacy of Chinese botanical drugs. The rapid development of new computer digital technologies, such as big data analysis, Internet of Things (IoT), blockchain and cloud computing artificial intelligence, has promoted the rapid development of traditional pharmaceutical manufacturing industry with digitalization and intellectualization. In this review, the application of digital intelligence technology in the PCMM was analyzed and discussed, which hopefully promoted the standardization of the process and secured the quality of botanical drugs decoction pieces. Through the intellectualization and the digitization of production, safety and effectiveness of clinical use of traditional Chinese medicine (TCM) decoction pieces were ensured. This review also provided a theoretical basis for further technical upgrading and high-quality development of TCM industry.
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Affiliation(s)
- Wanlong Zhang
- College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, Jiangxi, China
| | - Changhua Zhang
- College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, Jiangxi, China
- Nanchang Research Institute, Sun Yat-sen University, Nanchang, Jiangxi, China
| | - Lan Cao
- College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, Jiangxi, China
| | - Fang Liang
- College of Physical Culture, Yuzhang Normal University, Nanchang, Jiangxi, China
| | - Weihua Xie
- College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, Jiangxi, China
| | - Liang Tao
- Nanchang Research Institute, Sun Yat-sen University, Nanchang, Jiangxi, China
| | - Chen Chen
- School of Biomedical Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Ming Yang
- Key Laboratory of Modern Chinese Medicine Preparation of Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, Jiangxi, China
| | - Lingyun Zhong
- College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, Jiangxi, China
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6
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Zhang W, Zhang C, Cao L, Liang F, Xie W, Tao L, Chen C, Yang M, Zhong L. Application of digital-intelligence technology in the processing of Chinese materia medica. Front Pharmacol 2023; 14. [DOI: https:/doi.org/10.3389/fphar.2023.1208055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/14/2024] Open
Abstract
Processing of Chinese Materia Medica (PCMM) is the concentrated embodiment, which is the core of Chinese unique traditional pharmaceutical technology. The processing includes the preparation steps such as cleansing, cutting and stir-frying, to make certain impacts on the quality and efficacy of Chinese botanical drugs. The rapid development of new computer digital technologies, such as big data analysis, Internet of Things (IoT), blockchain and cloud computing artificial intelligence, has promoted the rapid development of traditional pharmaceutical manufacturing industry with digitalization and intellectualization. In this review, the application of digital intelligence technology in the PCMM was analyzed and discussed, which hopefully promoted the standardization of the process and secured the quality of botanical drugs decoction pieces. Through the intellectualization and the digitization of production, safety and effectiveness of clinical use of traditional Chinese medicine (TCM) decoction pieces were ensured. This review also provided a theoretical basis for further technical upgrading and high-quality development of TCM industry.
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7
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Chen D, Bu X, Xu X, Wang B, Zhang M, Gan Y, Yuan H, Xia X. In-pipette-tip kapok fiber-supported liquid extraction/in-situ derivatization coupled with high-performance liquid chromatography for conveniently determining three furfurals. Food Chem 2023; 415:135788. [PMID: 36854240 DOI: 10.1016/j.foodchem.2023.135788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 02/17/2023] [Accepted: 02/21/2023] [Indexed: 02/27/2023]
Abstract
This study presents an in-pipette-tip kapok fiber-supported liquid extraction/in-situ derivatization (in-pipette-tip KF-SLE-ISD) method for simultaneous enrichment and derivatization of furfurals. Briefly, 3 mg of natural kapok fiber, which was loaded in an assembled pipette-tip, was used to support 12.5 μL of extractant (ethyl acetate/toluene, 75:25, v/v) containing 10 mM 2,4-dinitrophenylhydrazine. The in-pipette-tip KF-SLE-ISD procedure was conveniently conducted by aspirating/releasing 1 mL of sample solution 10 cycles, allowing simultaneous extraction and derivatization of furfurals. Then, 100 μL of acetonitrile was aspirated/released 5 cycles for elution, 10 μL of which was directly analyzed by high-performance liquid chromatography. The limits of quantitation were in ranges of 0.10-0.45 μg/mL. The method showed satisfied linearity (R2 > 0.99), precision (RSD < 8.53%) and relative recovery (90.34-114.71%), which was successfully applied to determine furfurals in various samples (e.g., honeys, juices and glucose injections). The proposed method has the merits of effectiveness, simplicity, low cost, wide availability and ease of automation.
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Affiliation(s)
- Di Chen
- School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China; Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, Zhengzhou 450001, China
| | - Xinmiao Bu
- School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Xinli Xu
- School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Bin Wang
- Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, Zhengzhou 450001, China
| | - Manyu Zhang
- Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, Zhengzhou 450001, China
| | - Yumei Gan
- Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, Zhengzhou 450001, China
| | - Hang Yuan
- College of Chemistry, Zhengzhou University, Zhengzhou 450001, China.
| | - Xu Xia
- Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, Zhengzhou 450001, China.
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8
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Long Y, Huang Y, Zhu M, Ma Y, Gan B, Wang Y, Yu Q, Xie J, Chen Y. Development of QuEChERS clean-up based on EMR-lipid for simultaneous analysis of 9 mycotoxins, acaylamide and 5-Hydroxymethylfurfural in biscuit by UHPLC-MS/MS. Food Chem 2023; 409:135265. [PMID: 36584524 DOI: 10.1016/j.foodchem.2022.135265] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 11/20/2022] [Accepted: 12/18/2022] [Indexed: 12/27/2022]
Abstract
A robust and sensitive analytical method for the simultaneous determination of 9 mycotoxins, AA, and 5-HMF by UHPLC-MS/MS was developed. Clean-up of the extracts was achieved by d-SPE with EMR-lipid. A new column phase (C18-PFP) was selected for HPLC separation after comparison with the C18 column. Finally, the method gave good linear relations with regression coefficients R2 > 0.99. The recovery of all the tested compounds was within the range of 70.67 to 104.88%, and the intraday and interday relative standard deviations (RSD) were lower than 12.49. The proposed method was then applied to investigate the mycotoxins, AA and 5-HMF in 20 food samples sold in the retail market. AA and 5-HMF were widely detected, and half of the samples were found to contain at least one mycotoxin contamination. Therefore, this method is potential to be used as a convenient and effective method for the cookies product quality control in the future.
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Affiliation(s)
- You Long
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yousheng Huang
- Jiangxi Institute of Analysis and Testing, Nanchang 330029, China
| | - Mengting Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Yingjie Ma
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Bei Gan
- Jiangxi Provincial Product Quality Supervision Testing College, Nanchang 330029, China
| | - YuanXing Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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Fan M, Xu X, Lang W, Wang W, Wang X, Xin A, Zhou F, Ding Z, Ye X, Zhu B. Toxicity, formation, contamination, determination and mitigation of acrylamide in thermally processed plant-based foods and herbal medicines: A review. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2023; 260:115059. [PMID: 37257344 DOI: 10.1016/j.ecoenv.2023.115059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 05/19/2023] [Accepted: 05/21/2023] [Indexed: 06/02/2023]
Abstract
Thermal processing is one of the important techniques for most of the plant-based food and herb medicines before consumption and application in order to meet the specific requirement. The plant and herbs are rich in amino acids and reducing sugars, and thermal processing may lead to Maillard reaction, resulting as a high risk of acrylamide pollution. Acrylamide, an organic pollutant that can be absorbed by the body through the respiratory tract, digestive tract, skin and mucous membranes, has potential carcinogenicity, neurological, genetic, reproductive and developmental toxicity. Therefore, it is significant to conduct pollution determination and risk assessment for quality assurance and security of medication. This review demonstrates state-of-the-art research of acrylamide focusing on the toxicity, formation, contamination, determination, and mitigation in taking food and herb medicine, to provide reference for scientific processing and ensure the security of consumers.
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Affiliation(s)
- Min Fan
- School of Medical Technology and Information Engineering, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, PR China; Wenshui Center for Disease Control and Prevention, Luliang City, Shanxi Province 032100 PR China
| | - Xiaoying Xu
- Zhejiang Institute for Food and Drug Control, Hangzhou, Zhejiang 310000, PR China
| | - Wenjun Lang
- Zhejiang Institute for Food and Drug Control, Hangzhou, Zhejiang 310000, PR China
| | - Wenjing Wang
- School of Medical Technology and Information Engineering, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, PR China
| | - Xinyu Wang
- School of Medical Technology and Information Engineering, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, PR China
| | - Angjun Xin
- School of Medical Technology and Information Engineering, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, PR China
| | - Fangmei Zhou
- School of Medical Technology and Information Engineering, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, PR China
| | - Zhishan Ding
- School of Medical Technology and Information Engineering, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, PR China
| | - Xiaoqing Ye
- School of Medical Technology and Information Engineering, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, PR China.
| | - Bingqi Zhu
- School of Medical Technology and Information Engineering, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, PR China.
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10
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Li M, Yan A, Huang Y, Lu J, Zhang J, Du Y, Xie J, Shen M, Xie M. Simultaneous quantification of four furfurals in cheeses by gas chromatography-triple quadrupole mass spectrometry. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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11
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Wang W, Wang H, Wu Z, Duan T, Liu P, Ou S, El-Nezami H, Zheng J. Reduction in Five Harmful Substances in Fried Potato Chips by Pre-Soaking Treatment with Different Tea Extracts. Foods 2023; 12:foods12020321. [PMID: 36673412 PMCID: PMC9858103 DOI: 10.3390/foods12020321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/03/2023] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
Thermally processed food always contains various types of harmful substances. Control of their levels in food is important for human health. This work used the extracts from green tea dust, old green tea, yellow tea, white tea, oolong tea, and black tea to simultaneously mitigate diverse harmful substances in fried potato chips. The six tea extracts (30 g/L) all showed considerable inhibitory effects on the formation of 5-hydroxymethylfurfural (reduced by 19.8%-53.2%), glyoxal (26.9%-36.6%), and methylglyoxal (16.1%-75.1%). Green tea and black tea extracts exhibited better inhibitory abilities than the other three teas and were further investigated for other harmful compounds by various concentration treatments. Finally, pre-soaking of fresh potato slices in 50 g/L extracts of green tea dust displayed, overall, the most promising inhibitory capacity of HMF (decreased by 73.3%), glyoxal (20.3%), methylglyoxal (69.7%), acrylamide (21.8%), and fluorescent AGEs (42.9%) in fried potato chips, while it exhibited the least impact on the color and texture. The high level of catechins in green tea dust may contribute most to its outstanding inhibitory effect, whereas the distinguished inhibitory effect of black tea extract was speculated to be attributable to the high levels of theaflavins and amino acids in the fully fermented tea. This study indicated that green tea dust, a predominant waste of the tea industry, had great potential to be exploited to improve food quality and safety.
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Affiliation(s)
- Weitao Wang
- School of Biological Science, University of Hong Kong, Pok Fu Lam Road, Hong Kong 999077, China
| | - Huaixu Wang
- School of Biological Science, University of Hong Kong, Pok Fu Lam Road, Hong Kong 999077, China
| | - Zhongjun Wu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Tingting Duan
- Guizhou Institute of Plant Protection, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| | - Pengzhan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou 510632, China
| | - Hani El-Nezami
- School of Biological Science, University of Hong Kong, Pok Fu Lam Road, Hong Kong 999077, China
- Institute of Public Health and Clinical Nutrition, School of Medicine, University of Eastern Finland, FI-70211 Kuopio, Finland
- Correspondence: (H.E.-N.); (J.Z.); Tel.: +86-8522-6630 (J.Z.)
| | - Jie Zheng
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou 510632, China
- Correspondence: (H.E.-N.); (J.Z.); Tel.: +86-8522-6630 (J.Z.)
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12
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Liu W, Wang Y, Xu D, Hu H, Huang Y, Liu Y, Nie S, Li C, Xie M. Investigation on the contents of heat-induced hazards in commercial nuts. Food Res Int 2023; 163:112041. [PMID: 36596086 DOI: 10.1016/j.foodres.2022.112041] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 09/24/2022] [Accepted: 10/10/2022] [Indexed: 02/03/2023]
Abstract
The purpose was to investigate the contents of heat-induced hazards by liquid chromatography-tandem mass spectrometry (LC-MS/MS) in 44 commercial nuts. Results showed that content ranges of Acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), Nε-carboxymethyl-lysine (CML), Nε-carboxyethyl-lysine (CEL), 3-Deoxyglucosone (3-DG), Glyoxal (GO), and Methylglyoxal (MGO) were ND-123.57 µg/kg, 0.57-213.42 mg/kg, 3.18-18.67 mg/kg, 3.98-57.85 mg/kg, 1.5-133.86 mg/kg, 0.45-1.59 mg/kg and 0.29-13.84 mg/kg, respectively. Sunflower seeds contained more heat-induced hazards followed by pistachios, cashews, almonds, walnuts and hazelnuts. The content of 5-HMF was positively correlated with the content of 3-DG. CML exhibited positive correlation with content of GO while no correlation between CEL and MGO. Higher levels of 3-DG and 5-HMF were observed in nuts produced with sugar and honey. Deep processing had a stronger promoting effect on CML and CEL formation. These data could provide a crucial guide for consumers to select nut products which might reduce heat-induced hazards intake.
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Affiliation(s)
- Wenting Liu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Yuting Wang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, Jiangxi, China.
| | - Dechang Xu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Huiyu Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Yilun Huang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Yuwei Liu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Chang Li
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, Jiangxi, China.
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13
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Wu Y, Wu S, Sun M, Nie L, Zhang Y, Wang S. Reduction of the levels of 5-hydroxymethylfurfural and advanced glycation end products in milk by the combination of high pressure and moderate heat pre-incubation. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04184-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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14
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Huang Y, Li M, Lu J, Hu H, Wang Y, Li C, Huang X, Chen Y, Shen M, Nie S, Xie M. Inhibitory effect of hydrocolloids and ultrasound treatments on acrylamide and 5-hydroxymethylfurfural formation in French fries. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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Altunay N. Experimental design of magnetic ionic liquid ultrasound-assisted dispersive liquid-liquid microextraction for the determination of 5-HMF in honey samples. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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16
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Delatour T, Desmarchelier A, Stadler RH. Challenges in the measurement of acrylamide in food by confirmatory methods. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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17
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Alginate aerogel beads doped with a polymeric deep eutectic solvent for green solid-phase microextraction of 5-hydroxymethylfurfural in coffee samples. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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18
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Ma Y, Huang H, Zhang Y, Li F, Gan B, Yu Q, Xie J, Chen Y. Soluble dietary fiber from tea residues with inhibitory effects against acrylamide and 5-hydroxymethylfurfural formation in biscuits: The role of bound polyphenols. Food Res Int 2022; 159:111595. [DOI: 10.1016/j.foodres.2022.111595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 06/14/2022] [Accepted: 06/27/2022] [Indexed: 11/04/2022]
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19
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A Novel Method for Quality Evaluation of Gardeniae fructus Praeparatus during Heat Processing Based on Sensory Characteristics and Chemical Compositions. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27113369. [PMID: 35684307 PMCID: PMC9182132 DOI: 10.3390/molecules27113369] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/24/2022] [Revised: 05/15/2022] [Accepted: 05/23/2022] [Indexed: 11/25/2022]
Abstract
The intrinsic chemical components and sensory characteristics of Gardeniae fructus Praeparatus (GFP) directly reflect its quality and subsequently, affect its clinical curative effect. However, there is little research on the correlation between the appearance traits and chemical compositions of GFP during heat processing. In this study, the major components of five typical processed decoction pieces of GFP were determined. With the deepening of processing, the contents of geniposidic acid and 5-HMF gradually increased, while the contents of deacetyl-asperulosidic acid methyl ester, gardenoside, and two pigments declined. Moreover, the electronic eye, electronic tongue, and electronic nose were applied to quantify GFP’s sensory properties. It was found that the chroma values showed a downward trend during the processing of GFP. The results of odor showed that ammonia, alkenes, hydrogen, and aromatic compounds were the material base for aroma characteristics. Complex bitterness in GF was more obvious than that in other GFP processed products. Furthermore, one mathematical model was established to evaluate the correlation between the sensory characteristics and chemical composition of GFP during five different stages. A cluster analysis and neural network analysis contributed to recognizing the processing stage of GFP. This study provided an alternative method for the exterior and interior correlation-based quality evaluation of herbs.
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20
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Desmarchelier A, Bebius A, Reding F, Griffin A, Ahijado Fernandez M, Beasley J, Clauzier E, Delatour T. Towards a consensus LC-MS/MS method for the determination of acrylamide in food that prevents overestimation due to interferences. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:653-665. [PMID: 35113763 DOI: 10.1080/19440049.2021.2022773] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Acrylamide is prone to misquantification, and critical steps in the analytical procedures need to be identified and controlled to ensure a reliable determination. Four methods were considered to illustrate misquantification issues with acrylamide. For two methods varying by the extent of their sample preparations, cases of overestimation in cocoa samples reaching up to a 20-fold factor are shown. A second example, applied to a variety of food products, includes two other methods varying by their chromatographic conditions. As a follow up of a study conducted in 2020 about the identification of N-acetyl-ß-alanine as an interference of acrylamide in coffee, the extent of this interference was evaluated in a selection of coffee samples, cereal-based products and baby foods. The ultimate objective of this manuscript was to resolve such cases of misquantification and validate a wide scope and robust method allowing an interference free acrylamide analysis. To do so, an extraction procedure based on the EN 16618:2015 standard with water extraction and two consecutive solid phase extraction (SPE) steps was applied with modified liquid chromatographic conditions. The method was validated in coffee, cereals, baby foods, cocoa and pet foods with excellent performance in terms of recovery (97-108%) and precision (RSDr and RSDiR <12 %). The breath of scope was further proved through trueness determination in quality control materials and reference materials including French fries, potato crisps, vegetable crisps, instant coffee, infant food and biscuit (cookie), with trueness values found within a 94-107% range.
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Affiliation(s)
| | - Aude Bebius
- Société des Produits Nestlé SA, Nestlé Research and Development Orbe, Orbe, Switzerland
| | - Frédérique Reding
- Société des Produits Nestlé SA, Nestlé Research and Development Orbe, Orbe, Switzerland
| | - Ashley Griffin
- Center, Quality Management, Nestlé Quality Assurance Center, Dublin, Ohio, USA
| | | | - Jason Beasley
- Reading Scientific Services Ltd, Reading Science Centre, Reading, UK
| | - Emilie Clauzier
- Reading Scientific Services Ltd, Reading Science Centre, Reading, UK
| | - Thierry Delatour
- Société des Produits Nestlé SA, Nestlé Research, Lausanne, Switzerland
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21
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Yin Z, Yuan B, Lyu W, Huang Q, Simon JE, Wu Q. Method development and validation for analysis of phenolic compounds in fatty complex matrices using enhanced matrix removal (EMR) lipid cleanup and UHPLC-QqQ-MS/MS. Food Chem 2022; 373:131096. [PMID: 34710678 DOI: 10.1016/j.foodchem.2021.131096] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 08/15/2021] [Accepted: 09/06/2021] [Indexed: 12/01/2022]
Abstract
Reliable analysis of phenolic compounds in fatty matrices is a challenging task. In this work, a robust analytical method was developed and validated for 55 phenolic compounds employing QuEChERS (quick, efficient, cheap, easy, rugged and safe) and Enhanced Matrix Removal (EMR)-lipid cleanup in 96-well plates for sample preparation, coupled with ultra-high performance liquid chromatography with triple quadrupole mass spectrometry (UHPLC-QqQ-MS/MS). Seven high-fat matrices of pork brain, belly and liver; horse serum, beef, salmon and avocado were explored for method validation and led to promising stepwise recoveries of extraction, clean-up, drying-reconstitution of most analytes ranging from 75% to 113%, and with an accuracy of 78%∼117%, except for six catechin-analogues. The matrix removal efficiency of EMR was determined using UHPLC-quadruple time of flight (QTOF)-MS, and results indicated that 56%∼77% of co-extractives were removed. This method would be readily extended to wide range of applications demanding high-throughput and sensitive analysis of phenolic compounds in fatty samples.
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Affiliation(s)
- Zhiya Yin
- New Use Agriculture and Natural Plant Products Program, Department of Plant Biology Rutgers, The State University of New Jersey, 59 Dudley Road, New Brunswick, NJ 08901, USA; Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Bo Yuan
- New Use Agriculture and Natural Plant Products Program, Department of Plant Biology Rutgers, The State University of New Jersey, 59 Dudley Road, New Brunswick, NJ 08901, USA; Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Weiting Lyu
- New Use Agriculture and Natural Plant Products Program, Department of Plant Biology Rutgers, The State University of New Jersey, 59 Dudley Road, New Brunswick, NJ 08901, USA; Department of Medicinal Chemistry, Rutgers, The State University of New Jersey, 160 Frelinghuysen Road, Piscataway, NJ 08854, USA
| | - Qingrong Huang
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - James E Simon
- New Use Agriculture and Natural Plant Products Program, Department of Plant Biology Rutgers, The State University of New Jersey, 59 Dudley Road, New Brunswick, NJ 08901, USA; Department of Medicinal Chemistry, Rutgers, The State University of New Jersey, 160 Frelinghuysen Road, Piscataway, NJ 08854, USA; Center for Agricultureal Food Ecosystens, The New Jersey Institute for Food, Nutrition and Health, Rutgers University, 61 Dudley Road, New Brunswick, NJ 08901, USA.
| | - Qingli Wu
- New Use Agriculture and Natural Plant Products Program, Department of Plant Biology Rutgers, The State University of New Jersey, 59 Dudley Road, New Brunswick, NJ 08901, USA; Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA; Department of Medicinal Chemistry, Rutgers, The State University of New Jersey, 160 Frelinghuysen Road, Piscataway, NJ 08854, USA; Center for Agricultureal Food Ecosystens, The New Jersey Institute for Food, Nutrition and Health, Rutgers University, 61 Dudley Road, New Brunswick, NJ 08901, USA.
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22
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Huang Y, Lu J, Li M, Li C, Wang Y, Shen M, Chen Y, Nie S, Zeng M, Chen J, Xie M. Effect of acidity regulators on acrylamide and 5-hydroxymethylfurfural formation in French fries: The dual role of pH and acid radical ion. Food Chem 2022; 371:131154. [PMID: 34598120 DOI: 10.1016/j.foodchem.2021.131154] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2021] [Revised: 08/21/2021] [Accepted: 09/14/2021] [Indexed: 11/04/2022]
Abstract
The influence of acidity regulators and buffers on the formation of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) in French fries and the underlying mechanism were evaluated. Prior to frying, the potato strips were dipped in the corresponding acidity regulator solutions or buffers for 30 min at room temperature. The results showed that acids inhibited AA formation, but increased 5-HMF levels. The AA level decreased and 5-HMF level increased with decreasing pH of potato strips. Interestingly, increasing concentration of acid radical ions resulted in AA increase and 5-HMF decrease, which was opposite to the acidification effect of citric acid and acetic acid. Both pH and acid radical ion were important factors for AA and 5-HMF formation. Moreover, acidity regulators might impact AA formation by acting on the generation of methylglyoxal (MGO) and glyoxal (GO) and impact 5-HMF formation by acting on the generation of 3-deoxyglucosone (3-DG).
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Affiliation(s)
- Yousheng Huang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; Jiangxi Institute of Analysis and Testing, Nanchang 330029, China; Institute of Development and Research, Jiangxi General Institute of Testing and Certification, Nanchang 330029, China
| | - Jingnan Lu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Mingyu Li
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Chang Li
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yuting Wang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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23
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Investigation of thermal contaminants in coffee beans induced by roasting: A kinetic modeling approach. Food Chem 2022; 378:132063. [PMID: 35032810 DOI: 10.1016/j.foodchem.2022.132063] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 12/09/2021] [Accepted: 01/03/2022] [Indexed: 12/15/2022]
Abstract
The roasting-induced formation of thermal contaminants in coffee beans, including 5-hydroxymethylfurfural (5-HMF), acrylamide (AA), furan (F), 2-methyl furan (2-MF), and 3-methyl furan (3-MF), was investigated using a kinetic modeling approach. Results showed that AA and 5-HMF formation and elimination occur simultaneously in coffee beans during roasting and that the related reactions follow first-order reaction kinetics. The concentrations of F, 2-MF, and 3-MF increased throughout the roasting experiment, and variations in the concentrations of these compounds during roasting could be best described by empirical, logistic model. The increase in weight loss and decrease in moisture content of the beans during roasting also displayed first-order reaction kinetics. High coefficients of determination (R2 > 0.981) were observed for all fitted models, and the reaction rate constants of all models followed the Arrhenius law.
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24
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Ye Y, Zhang H, Kahaljan G, Wang M, Mohet A, He S, Cao X, Zheng H. Electro-oxidation and determination 5-hydroxymethylfurfural in food on co-electrodeposited Cu-Ni bimetallic microparticles modified copper electrode. Food Chem 2021; 367:130659. [PMID: 34343800 DOI: 10.1016/j.foodchem.2021.130659] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 07/15/2021] [Accepted: 07/19/2021] [Indexed: 11/04/2022]
Abstract
This study presents a sensitive approach for electrochemical determination of 5-hydroxymethylfurfural (5-HMF) in food. The electrochemical sensor was fabricated on a copper electrode (CuE) modified with co-electrodeposited Cu-Ni bimetallic particles. This sensor, fabricated by 30 cycles of cyclic voltametric scanning with a scan rate of 50 mV s-1, exhibits good electrocatalytic ability to 5-HMF oxidation. Under the optimal conditions, linear scan voltammetry (LSV) and chronoamperometry were conducted for the determination of 5-HMF. The results of LSV show that a linear dependency within the 0.4-10 mM range with a detection limit (LOD) of 3.51 μM (S/N = 3) was achieved, while a linear range in 1 × 10-4-11 mM with a LOD of 0.043 μM (S/N = 3) was obtained by chronoamperometric measurement. The electrochemical sensor was finally applied in determination of 5-HMF in various foods, and the reliability and accuracy of the method were assessed by adopting an UV method as a standard method. Results show that the concentrations of 5-HMF in real samples are close to those measured by the standard method. In addition, standard addition method was further performed to evaluate the accuracy of our approach. The recoveries ranged from 90.0% to 110.0% are calculated, demonstrating good accuracy of the electrochemical sensor.
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Affiliation(s)
- Yongkang Ye
- School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui, China
| | - Hanwen Zhang
- School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui, China
| | - Gulipiyanmu Kahaljan
- School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui, China
| | - Mingtai Wang
- School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui, China
| | - Asimu Mohet
- School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui, China
| | - Shudong He
- School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui, China
| | - Xiaodong Cao
- School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui, China.
| | - Haisong Zheng
- Technology Center of Hefei Customs District, Hefei 230032, Anhui, China.
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25
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González-Gómez L, Morante-Zarcero S, Pérez-Quintanilla D, Sierra I. Simultaneous Determination of Furanic Compounds and Acrylamide in Insect-Based Foods by HPLC-QqQ-MS/MS Employing a Functionalized Mesostructured Silica as Sorbent in Solid-Phase Extraction. Foods 2021; 10:1557. [PMID: 34359430 PMCID: PMC8305596 DOI: 10.3390/foods10071557] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 06/21/2021] [Accepted: 07/02/2021] [Indexed: 12/20/2022] Open
Abstract
Insect-based products are novel foods (NF) that merit careful study. For this reason, in this work a method has been developed for the simultaneous analysis of four food processing contaminants (FPC), acrylamide (AA), 5-hydroxymethylfurfural, (HMF), 5-methylfurfural (MF) and furfural (F), in insect-based products (bars, crackers and flours) by high-performance liquid chromatography coupled to triple quadrupole mass spectrometry (HPLC-QqQ-MS/MS). The method consisted of a solid-liquid extraction (SLE) with acidified water, followed by solid-phase extraction (SPE), using 100 mg of a sorbent based on mesostructured silica with a large pore functionalized with amino groups (SBA-15-LP-NH2). The analytical method was properly optimized and validated in a representative bar sample of pineapple & coconut with cricket flour (Ins-B-Pine-Coco) showing good accuracy, with recoveries ranging from 70-101% for the four analytes and adequate precision (RSD < 9%). Good linearity (R2 ≥ 0.995) and low method quantification limits for AA (between 1.3-1.4 µg/g), F (between 7.9-8.8 µg/g), MF (between 3.1-6.5 µg/g) and HMF (between 1.5-3.3 µg/g) were also obtained in all samples studied. The proposed method was successfully applied in eleven insect-based foods. Results revealed that insect-based bars can be a good alternative to traditional cereal bars to reduce dietary exposure to HMF; but, in order to reduce the exposure to AA, alternative formulations must be evaluated in the design of innovative insect-based crackers.
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Affiliation(s)
| | | | | | - Isabel Sierra
- Departamento de Tecnología Química y Ambiental, E.S.C.E.T, Universidad Rey Juan Carlos, C/Tulipán s/n, Móstoles, 28933 Madrid, Spain; (L.G.-G.); (S.M.-Z.); (D.P.-Q.)
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26
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Qi P, Zhou QQ, Lin ZH, Liu J, Cai WY, Mao XW, Jiang JJ. Qualitative screening and quantitative determination of multiclass water-soluble synthetic dyes in foodstuffs by liquid chromatography coupled to quadrupole Orbitrap mass spectrometry. Food Chem 2021; 360:129948. [PMID: 33975070 DOI: 10.1016/j.foodchem.2021.129948] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 03/31/2021] [Accepted: 04/21/2021] [Indexed: 12/14/2022]
Abstract
A LC-Q-Orbitrap HRMS analytical method for both qualitative screening and quantitative determination of 90 synthetic dyes including ten groups of isomers in foods has been established. An in-house synthetic dyes database and characteristic ions were also developed. Based on Q-Orbitrap HRMS, mass spectrum and fragmentation patterns of synthetic dyes were studied, which indicated that double charged ions were usually the main precursor ions. Matrix effects were successfully eliminated by the C18 d-SPE clean-up coupled with dilute and shoot approach with methanol-water (1:4, v/v) in 100-fold. For most of the compounds, mean recoveries were satisfactory between 70% and 120% with RSD < 20% at three spiked level in the range of 0.025-1.0 mg/kg. The screening detection limits ranged from 0.025 - 1.0 mg/kg. Method validation showed that the established method was efficient, rapid and high-throughput, which has been successfully applied to the monitoring of these water-soluble synthetic dyes in foods.
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Affiliation(s)
- Ping Qi
- Guang Zhou Institute for Food Inspection, Guangzhou 511410, China
| | - Qiong-Qing Zhou
- Guang Zhou Institute for Food Inspection, Guangzhou 511410, China
| | - Zi-Hao Lin
- Guang Zhou Institute for Food Inspection, Guangzhou 511410, China
| | - Jia Liu
- Guang Zhou Institute for Food Inspection, Guangzhou 511410, China
| | - Wei-Yi Cai
- Guang Zhou Institute for Food Inspection, Guangzhou 511410, China
| | - Xin-Wu Mao
- Guang Zhou Institute for Food Inspection, Guangzhou 511410, China.
| | - Ji-Jun Jiang
- Lehn Institute of Functional Materials, School of Chemistry, Sun Yat-sen University, Guangzhou 510275, China.
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27
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Shen M, Liu L, Zhang F, Jiang Y, Huang Z, Xie J, Zhong Y, Nie S, Xie M. Effects of processing parameters on furan formation in canned strawberry jam. Food Chem 2021; 358:129819. [PMID: 33933974 DOI: 10.1016/j.foodchem.2021.129819] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 03/28/2021] [Accepted: 03/31/2021] [Indexed: 10/21/2022]
Abstract
The formation mechanism of furan has been studied extensively in model systems, however, furan formation in real foods are complex and far from being fully understood. In this study, the effects of acid-regulating agent (citric acid), sugar addition (glucose, fructose and sucrose) and thickening agents (xanthan gum, κ-carrageenan and pectin) on furan levels in strawberry jams were studied; meanwhile the formation pathway of furan in canned strawberry jam was proposed by carbon module labeling (CAMOLA) technique. Our results suggested low pH promoted furan formation in strawberry jam. Besides, fructose produces more furans than sucrose and glucose, and the addition of xanthan gum reduced furan levels significantly. The kinetic data showed that ascorbic and dehydroascorbic acid degradation followed first-order kinetics while rate of furan formation followed zero-order kinetics. This study presented the possibility of mitigating furan formation in canned strawberry jams by optimization of processing parameters and addition of xanthan gum.
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Affiliation(s)
- Mingyue Shen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Lichun Liu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Fan Zhang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Yujie Jiang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Zhengbo Huang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Yadong Zhong
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China.
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
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Zhu B, Xu X, Ye X, Zhou F, Qian C, Chen J, Zhang T, Ding Z. Determination and risk assessment of acrylamide in thermally processed Atractylodis Macrocephalae Rhizoma. Food Chem 2021; 352:129438. [PMID: 33690072 DOI: 10.1016/j.foodchem.2021.129438] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2020] [Revised: 02/21/2021] [Accepted: 02/21/2021] [Indexed: 01/10/2023]
Abstract
As one of the medicine homologous foods in China, Atractylodis Macrocephalae Rhizoma (AMR) is usually distributed after thermal processing, which raised the possibility of acrylamide pollution and a potential carcinogenic risk. In this study, a method was developed for the determination of the acrylamide in AMR using graphited multiwalled carbon nanotubes as the dispersive solid phase extraction sorbent and liquid chromatography tandem mass spectrometry. The concentration of acrylamide was investigated at processing conditions of 80℃-210℃ and 5 min-100 min. Method validation results demonstrated the reliability of the method with good linearity, accuracy and precision. Significant increment of acrylamide was found in AMR after thermal processing with the highest concentration at 9826 μg/kg, which led to a margin of exposure at 90.83-181.7 according to the BMDL10 of carcinogenicity at 0.17 mg/kg, indicating a high health risk of taking thermally processed AMR, and monitoring and controlling should be considered.
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Affiliation(s)
- Bingqi Zhu
- College of Medical Technology, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, China
| | - Xiaoying Xu
- Zhejiang Institute for Food and Drug Control, Hangzhou, Zhejiang 310000, China
| | - Xiaoqing Ye
- College of Medical Technology, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, China.
| | - Fangmei Zhou
- College of Medical Technology, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, China
| | - Chaodong Qian
- College of Medical Technology, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, China
| | - Jin Chen
- College of Medical Technology, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, China
| | - Ting Zhang
- College of Medical Technology, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, China
| | - Zhishan Ding
- College of Medical Technology, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, China.
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Gao JX, Qin L, Wen SY, Huang XH, Dong XP, Zhou DY, Zhu BW. Simultaneous Determination of Acrylamide, 5-Hydroxymethylfurfural, and Heterocyclic Aromatic Amines in Thermally Processed Foods by Ultrahigh-Performance Liquid Chromatography Coupled with a Q Exactive HF-X Mass Spectrometer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2325-2336. [PMID: 33555856 DOI: 10.1021/acs.jafc.0c06743] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
In this study, a rapid and reliable method based on ultrahigh-performance liquid chromatography coupled with Q Exactive HF-X mass spectrometry (UHPLC-QE/MS) was established for the simultaneous quantification and validation of acrylamide, 5-hydroxymethylfurfural, and 14 heterocyclic aromatic amines in thermally processed foods. With the optimization of the pretreatment method, all 16 hazardous compounds with different polarities were simultaneously extracted and purified by one-step purification. By studying various acquisition modes in detail, full MS + PRM detection using an electrospray ionization source in the positive mode gives an excellent-shaped chromatographic peak and thereby achieves a better quantitative ability for analytes in the matrix. This method demonstrated good quantification recovery in the range of 68.85-146.42%. The limits of quantification were within the range from 0.1 to 50 ng/mL. With the method proposed, the simultaneous determination of 16 hazardous compounds in different thermally processed foods was successfully applied. The all-fragment-ion approaches at high resolution have the ability to reduce false-positive peak detections arising from peak alignment software in the detection of samples significantly. The proposed isotope dilution UHPLC-QE/MS method was validated and demonstrated to be sensitive, accurate, and precise for the simultaneous quantification of multiple contaminants in one injection.
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Affiliation(s)
- Jing-Xuan Gao
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Qin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Shu-Yao Wen
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xu-Hui Huang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiu-Ping Dong
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Da-Yong Zhou
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Bei-Wei Zhu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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Xing Q, Ma Y, Fu X, Cao Q, Zhang Y, You C. Effects of heat treatment, homogenization pressure, and overprocessing on the content of furfural compounds in liquid milk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5276-5282. [PMID: 32530047 DOI: 10.1002/jsfa.10578] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 05/17/2020] [Accepted: 06/02/2020] [Indexed: 05/21/2023]
Abstract
BACKGROUND Sterilization of milk is aimed at killing the microorganisms present. There are three main sterilization methods commonly used in milk processing: high temperature and short time (HTST) pasteurization, ultrahigh pasteurization (UP), and ultrahigh temperature (UHT) sterilization. The Maillard reaction is of special interest in studying the effect of heat treatment on milk quality. Furfural compounds are one of the typical intermediates of the Maillard reaction, which have safety risks related to mutagenic and genotoxic effects. The furfural compounds content is directly related to the heat treatment intensity. RESULTS The furfural compounds content was measured using high-performance liquid chromatography with ultraviolet detection in 12 min. Then, 13 levels of heat treatment intensity (combinations of temperature and time) and three levels of homogenization pressure were selected to study the change of the furfural compounds content after different processing technologies in a pilot plant. The results show a higher temperature treatment can stimulate more Maillard reaction intermediates, such as hydroxymethylfurfural and furfural. A temperature regression evaluation model and content prediction models of hydroxymethylfurfural and furfural were developed to quantify the relationship between the furfural content and heat treatment with the data from the pilot plant. CONCLUSION Based on the temperature evaluation model, the heating temperature of three milk products was evaluated. The homogenization pressures had little effect on the furfural content in liquid milk. The emergence of the furyl methyl ketone and methylfurfural can be detected after overprocessing of the liquid milk. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Qianqian Xing
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Postdoctoral Workstation of Bright Dairy - Shanghai Jiao Tong University, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai, 200436, China
- Synergetic Innovation Center for Food Safety and Nutrition, Jiangnan University, Wuxi, 214122, China
| | - Yanran Ma
- Department of Bioinformatics and Biostatistics, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Xiaofei Fu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Postdoctoral Workstation of Bright Dairy - Shanghai Jiao Tong University, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai, 200436, China
- Synergetic Innovation Center for Food Safety and Nutrition, Jiangnan University, Wuxi, 214122, China
| | - Qing Cao
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Postdoctoral Workstation of Bright Dairy - Shanghai Jiao Tong University, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai, 200436, China
- Synergetic Innovation Center for Food Safety and Nutrition, Jiangnan University, Wuxi, 214122, China
| | - Yue Zhang
- Department of Bioinformatics and Biostatistics, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Chunping You
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Postdoctoral Workstation of Bright Dairy - Shanghai Jiao Tong University, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai, 200436, China
- Synergetic Innovation Center for Food Safety and Nutrition, Jiangnan University, Wuxi, 214122, China
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Guo C, Bi J, Li X, Lyu J, Liu X, Wu X, Liu J. Immunomodulation effects of polyphenols from thinned peach treated by different drying methods on RAW264.7 cells through the NF-κB and Nrf2 pathways. Food Chem 2020; 340:127931. [PMID: 32871358 DOI: 10.1016/j.foodchem.2020.127931] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 08/19/2020] [Accepted: 08/23/2020] [Indexed: 12/11/2022]
Abstract
Thinned peach is abundant in polyphenols, and has been shown to exhibit various bioactivities. In this study, we evaluated the underlying immunomodulatory activity of polyphenol extracts of thinned peach (PETP) via the NF-κB and Nrf2 signaling pathways in RAW264.7 macrophages. The results demonstrated that the PETP efficiently activated the nuclear translocation of NF-κB and Nrf2, as well as downstream cytokines (IL-1β, IL-6, TNF-α and IFN-γ), SOD activity and ROS levels in RAW264.7 cells. Specifically, the PETP of natural drying and hot air drying exhibited less efficacy than that of freeze drying in NF-κB pathway. Interestingly, the PETP of hot air drying at 50 °C was more effective than freeze-dried PETP in activating Nrf2 nuclear translocation. Additionally, 50 µg/mL PETP enhanced immune responses, whereas 800 µg/mL PETP inhibited inflammatory development in macrophages. These findings indicated that different PETP affected the immunomodulation effects differently, which associated with the drying methods and incubation concentrations.
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Affiliation(s)
- Chongting Guo
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Xuan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Jian Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xuan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jianing Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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Arabi M, Ostovan A, Bagheri AR, Guo X, Wang L, Li J, Wang X, Li B, Chen L. Strategies of molecular imprinting-based solid-phase extraction prior to chromatographic analysis. Trends Analyt Chem 2020. [DOI: 10.1016/j.trac.2020.115923] [Citation(s) in RCA: 197] [Impact Index Per Article: 49.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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33
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Slámová T, Sadowska-Rociek A, Fraňková A, Surma M, Banout J. Application of QuEChERS-EMR-Lipid-DLLME method for the determination of polycyclic aromatic hydrocarbons in smoked food of animal origin. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103420] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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34
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Shi J, Shao Z, Li H, Zhang Y, Wang S. Co-Extraction and Co-Purification Coupled with HPLC-DAD for Simultaneous Detection of Acrylamide and 5-hydroxymethyl-2-furfural in Thermally Processed Foods. Molecules 2019; 24:E3734. [PMID: 31623227 PMCID: PMC6832612 DOI: 10.3390/molecules24203734] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 10/09/2019] [Accepted: 10/14/2019] [Indexed: 12/19/2022] Open
Abstract
Acrylamide and 5-hydroxymethyl-2-furfural (5-HMF) are two of the most abundant compounds generated during thermal processing. A simple method for the simultaneous quantitation of acrylamide and 5-HMF was developed and successfully applied in thermally processed foods. Acrylamide and 5-HMF were co-extracted with methanol and then purified and enriched by an Oasis HLB solid-phase extraction cartridge, simultaneously analyzed by high-performance liquid chromatography and detected with a diode array detector, respectively, at their optimal wavelength. The linear concentration range was found to be 25-5000 μg/L with high linear correlation coefficients (R > 0.999). The limit of detection and the limit of quantitation for acrylamide and 5-HMF were 6.90 μg/L and 4.66 μg/L, and 20.90 μg/L and 14.12 μg/L, respectively. The recovery of acrylamide and 5-HMF in biscuits, bread, Chinese doughnuts, breakfast cereals, and milk-based baby foods was achieved at 87.72-96.70% and 85.68-96.17% with RSD at 0.78-3.35% and 0.55-2.81%, respectively. The established method presents simplicity, accuracy and good repeatability, and can be used for the rapid simultaneous quantitation of acrylamide and 5-HMF in thermally processed foods.
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Affiliation(s)
- Jiaqi Shi
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
| | - Zeping Shao
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, the University of Queensland, St Lucia, Queensland 4072, Australia.
| | - Honglei Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
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Detecting the Quantity of Acrylamide in Potato Chips Utilizing CdTe Surface Functionalized Quantum Dots with Fluorescence Spectroscopy. Int J Pept Res Ther 2019. [DOI: 10.1007/s10989-019-09889-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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