Analysis of annatto (Bixa orellana) food coloring formulations. 2. Determination of aromatic hydrocarbon thermal degradation products by gas chromatography

Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods

The changes in the texture and flavor of lotus root were determined before and after boiling, steaming and frying. Compared to fresh lotus root, all three kinds of cooking decreased the hardness and springiness, and frying significantly enhanced the gumminess, chewiness and cohesiveness. The flavor components, such as flavor amino acids, nucleotides and their taste character in lotus roots, were determined by liquid chromatography and electronic tongue. The amino acids and nucleotide contents of fresh lotus root were 20.9 and 0.07 μg/kg, respectively. The content of flavor substances in lotus roots decreased obviously, and the texture characteristics decreased after boiling and steaming. After deep-frying for 2 min, the free amino acids and nucleotide contents of lotus root were 32.09 and 0.85 μg/kg, respectively, which were the highest in all cooking methods. The contents of volatile flavor components and their smell character in lotus roots were determined by GC-MS and electronic nose. There were 58 kinds of flavor compounds identified in fresh lotus root, mainly alcohols, esters and olefins. The total amount of volatile flavor compounds decreased, and new compounds, such as benzene derivatives, were produced in lotus roots after boiling and steaming. After deep-frying, the content of volatile flavor compounds in lotus root increased significantly, especially the aldehyde volatile flavor compounds. The production of pyran, pyrazine and pyridine volatile flavor compounds made the lotus root flavor unique and delicious. The taste and smell character of lotus roots before and after cooking were effectively separated by an electronic tongue, nose and PCA analysis; the results suggested the boiled lotus root exhibited the most natural and characteristic taste and smell among the four groups.

Electronic and structural properties of the natural dyes curcumin, bixin and indigo

An optical, electronic and structural characterisation of three natural dyes potentially interesting for application in organic solar cells, curcumin (C₂₁H₂₀O₆), bixin (C₂₅H₃₀O₄) and indigo (C₁₆H₁₀N₂O₂), was performed. X-Ray Diffraction (XRD) measurements, showed that curcumin has a higher degree of crystallinity compared to bixin and indigo. The results from the Pawley unit cell refinements for all dyes are reported. Optical absorption spectra measured by UV-Visible Spectroscopy (UV-Vis) on thermally evaporated films revealed that bixin undergoes chemical degradation upon evaporation, while curcumin and indigo appear to remain unaffected by this process. Combined Ultraviolet Photoemission Spectroscopy (UPS) and Inverse Photoemission Spectroscopy (IPES) spectra measured on the dyes revealed that all of them are hole-conducting materials and allowed for the determination of their electronic bandgaps, and Fermi level position within the gap. UV Photo-Emission Electron Microscopy (PEEM) revealed the workfunction of the dye materials and indicated that indigo has a negative electron affinity. PEEM was also used to study degradation by UV irradiation and showed that they are quite robust to UV exposure.

An optical, electronic and structural characterisation of three natural dyes potentially interesting for application in organic solar cells, curcumin (C₂₁H₂₀O₆), bixin (C₂₅H₃₀O₄) and indigo (C₁₆H₁₀N₂O₂), was performed.

Carotenoids as Novel Therapeutic Molecules Against Neurodegenerative Disorders: Chemistry and Molecular Docking Analysis

Alzheimer's disease (AD) is the most devastating neurodegenerative disorder that affects the aging population worldwide. Endogenous and exogenous factors are involved in triggering this complex and multifactorial disease, whose hallmark is Amyloid-β (Aβ), formed by cleavage of amyloid precursor protein by β- and γ-secretase. While there is no definitive cure for AD to date, many neuroprotective natural products, such as polyphenol and carotenoid compounds, have shown promising preventive activity, as well as helping in slowing down disease progression. In this article, we focus on the chemistry as well as structure of carotenoid compounds and their neuroprotective activity against Aβ aggregation using molecular docking analysis. In addition to examining the most prevalent anti-amyloidogenic carotenoid lutein, we studied cryptocapsin, astaxanthin, fucoxanthin, and the apocarotenoid bixin. Our computational structure-based drug design analysis and molecular docking simulation revealed important interactions between carotenoids and Aβ via hydrogen bonding and van der Waals interactions, and shows that carotenoids are powerful anti-amyloidogenic molecules with a potential role in preventing AD, especially since most of them can cross the blood-brain barrier and are considered nutraceutical compounds. Our studies thus illuminate mechanistic insights on how carotenoids inhibit Aβ aggregation. The potential role of carotenoids as novel therapeutic molecules in treating AD and other neurodegenerative disorders are discussed.

Gum arabic and Fe²⁺ synergistically improve the heat and acid stability of norbixin at pH 3.0-5.0

Thermal and acid stabilities of norbixin are challenges for its application as a food colorant. In this work, gum arabic and Fe(2+) were studied for the possibility to improve the thermal and acid stabilities of norbixin. Norbixin was dissolved at 0.004% w/v in deionized water with and without 0.2% w/v gum arabic and/or 0.15 mM ferrous chloride, adjusted to pH 3.0-5.0, and heated at 90 or 126 °C for 30 min. Before heating, norbixin precipitated at pH 3.0-4.0, which was prevented by gum arabic. The thermal stability of norbixin was improved by the combination of gum arabic and Fe(2+). Fluorescence analyses indicated the complex formation between norbixin and gum arabic with and without Fe(2+). Particle size and atomic force microscopy results suggested Fe(2+) and gum arabic synergistically prevented the aggregation of norbixin at acidic pH and during heating. It was hypothesized that the core of gum arabic-norbixin complexes was strengthened by Fe(2+) to enable the synergy.

Aprotic solvents effect on the UV-visible absorption spectra of bixin

We describe here the effects of aprotic solvents on the spectroscopic characteristics of bixin. Bixin was dissolved in dimethyl sulfoxide, acetone, dichloromethane, ethyl acetate, chloroform, dimethyl carbonate, cyclohexane and hexane, separately, and its spectra in the resulting solutions were determined by UV-visible spectrophotometry at normal pressure and room temperature. We analyzed the effect of aprotic solvents on λmax according to Onsager cavity model and Hansen theory, and determined the approximate absorption coefficient with the Beer-Lambert law. We found that the UV-visible absorption spectra of bixin were found to be solvent dependent. The S0→S2 transition energy of bixin in solution was dependent principally on the refractive index of the solvents and the bixin-solvent dispersion interaction. There was a small influence of the solvents dielectric constant, permanent dipole interaction and hydrogen bonding occurred between bixin and solvents. The absorbance of bixin in various solvents, with the exception of hexane, increased linearly with concentration.

ToF-SIMS characterization of thermal modifications of bixin from Bixa orellana fruit

Bixa orellana fruit extracts were studied by time-of-flight secondary ion mass spectrometry (ToF-SIMS). The intensity of the peak at m/z 396, assigned to the bixin molecular ion plus two hydrogen atoms (C25H(32)O(4+), decreased as the extract was heated and nearly disappeared with heating above 150 degrees C. Simultaneously, the formation of dimers at m/z 790, 804, and 818 was observed. The ToF-SIMS spectrum is characterized by a large amount of peaks generated by the principal ions and their multiple fragmentation patterns. To extract maximum information from the data set, multivariate statistical analysis was applied. Principal component analysis revealed important structural changes of the bixin molecule upon heating at different temperatures. This information can be used by the food industry as by controlling the temperature of the heating process the red/yellow balance of this colorant can be tuned.

Time-of-flight secondary ion mass spectrometry and X-ray photoelectron spectroscopy analyses of Bixa orellana seeds

Three different experiments were performed in order to obtain the major carotenoid composition of the natural colorant annatto (E160b) through ToF-SIMS (time-of-flight secondary ion mass spectrometry) and XPS (X-ray photoelectron spectroscopy) analyses. In the first experiment, Bixa orellana seeds aril as well as its interior part were analyzed. The analysis of the seeds aril by ToF-SIMS gives the colorant fingerprint without any sample treatment, showing the presence of bixin and its characteristic fragments. The analysis performed in the interior part of the seeds indicates the presence of Fe. The second set of measurements was conducted on the seeds organic extract right after extraction revealing the same components observed by in situ measurement. A third set of measurements was performed aiming to determine the reason for the organic extract color shift observed after 3 months of exposure to ambient light at room temperature. In this case, it was possible to evidence the degradation of bixin by the loss of xylene molecules through ToF-SIMS and the probable carotenoid oxidation based on the C1s XPS spectrum of the degraded extract.

Chemical interactions between additives in foodstuffs: a review

This paper critically reviews the key literature on food additive-additive chemical interactions published over the last 30 years together with appropriate relevant information on food additive-food component interactions. Five main classes of food additive are included, reflecting the research effort to date: the sulfur (IV) species of preservatives, synthetic food colouring materials, nitrate and nitrite, ascorbic acid, and sorbic acid. Within each class, aspects of the chemistry (reactivity), functionality, stability, use and reactions with other specific food additives are reviewed. Where appropriate, the importance of interactions of food additives with other components of food (i.e. nutrients and non-nutrients) has been assessed and certain aspects of toxicology included. The practical outcome of this review is presented as a set of recommendations for future research in this area. The use of the data in this review is proposed as a training set to develop the framework into a diagnostic tool. This might be used ultimately for the development of a multilevel framework, operating systematically, to understand the important parameters that dictate the outcome of additive interactions.

Model studies on the photosensitized isomerization of bixin

The photosensitized isomerization reaction of the natural cis carotenoid bixin (methyl hydrogen 9'-cis-6, 6'-diapocarotene-6, 6'-dioate) with rose bengal or methylene blue as the sensitizer in acetonitrile/methanol (1:1) solution was studied using UV-vis spectroscopy, high-performance liquid chromatography (HPLC), and time-resolved spectroscopic techniques, such as laser-flash photolysis and singlet oxygen phosphorescence detection. In both N(2)- and air-saturated solutions, the main product formed was all-trans-bixin. The observed isomerization rate constants, k(obs), decreased in the presence of air or with increase in the bixin concentration, suggesting the participation of the excited triplet state of bixin, (3)Bix, as precursor of the cis--> trans process. On the other hand, bixin solutions in the absence of sensitizer and/or light did not degrade, indicating that the ground state of bixin is stable to thermal isomerization at room temperature. Time-resolved spectroscopic experiments confirmed the formation of the excited triplet state of bixin and its deactivation by ground state bixin and molecular oxygen quenching processes. The primary isomerization products only degraded in the presence of air and under prolonged illumination conditions, probably due to the formation of oxidation products by reaction with singlet molecular oxygen. An energy-transfer mechanism was used to explain the observed results for the bixin transformations, and the consequences for food color are discussed.

Comparison of volatile compounds in water- and oil-soluble annatto (Bixa orellana L.) extracts

Annatto is a natural food colorant extracted from the seeds of the Bixa orellana L. plant. Annatto is used in Latin American cuisine to add a deep red color as well as distinctive flavor notes to fish, meat, and rice dishes. In the United States, annatto extracts are primarily used to impart orange/yellow hues to cheese and other dairy foods. The objective of this study was to identify and compare volatile compounds present in water- and oil-soluble annatto extracts. Volatile compounds were recovered using dynamic headspace-solvent desorption sampling and analyzed using GC-MS. Compounds were identified by comparison to a mass spectral database, Kovats indexes, and retention times of known standards. Of the 107 compounds detected, 56 compounds were tentatively identified and 51 were positively identified. Volatile profile differences exist between water- and oil- soluble extracts, and annatto extracts contain odorants with the potential to influence food aroma.

Method development and analysis of retail foods for annatto food colouring material

Analytical methods for the determination of the permitted food colouring annatto (E160b) have been developed or refined to encompass the wide range of food commodity types permitted to contain it. Specific solvent extraction regimens have been used depending upon the food commodity analysed and HPLC analysis techniques coupled with spectral confirmation have been used for the determination of the major colouring components. Qualitative and quantitative data on the annatto content of 165 composite and two single retail food samples covering a wide range of foods at levels above the limit of quantification (0.1 mg kg(-1)) is reported. Quantitative results are given for the major colour principals 9'-cis-bixin, 9'-cis-norbixin and trans-bixin. Semi-quantitative results are given for the minor bixin and norbixin isomers monocis- (not 9'-), di-cis- and trans-norbixin, for which authentic reference standards were not available. Repeat analyses (n = 4-9) of 12 different types of food commodity (covering the permitted range) spiked with annatto at levels between 1.7 and 27.7 mg kg(-1) gave mean recoveries between 61 and 96%. The corresponding relative SDs (RSD) were between 2.1 and 7.9%.

Antioxidant properties of Mediterranean spices compared with common food additives

In this study, the antioxidant properties of Mediterranean food spices (annatto, cumin, oregano, sweet and hot paprika, rosemary, and saffron) at 5% concentration and of common food additives (butylated hydroxyanisole [BHA], butylated hydroxytoluene [BHT], and propyl gallate) at 100 microg/g are compared. The ability of these compounds to inhibit lipid peroxidation was, in decreasing order, rosemary > oregano > propyl gallate > annatto > BHA > sweet paprika > cumin > hot paprika > saffron > BHT. Deoxyribose damage is partially inhibited in the presence of cumin extract that exhibits the strongest protective action. The rest of the spices also protect deoxyribose better than the BHA and BHT used in the assay. Finally, the results obtained in the assay point to the prooxidant effect of propyl gallate. Hydrogen peroxide scavenging activity is measured by using peroxidase-based assay systems. In aqueous medium, the spice extracts show lower antioxidant activity than propyl gallate, the decreasing order being cumin > oregano > annatto > rosemary > hot paprika > sweet paprika. BHA and BHT did not scavenge H2O2 Spices are able to scavenge HOCl and protect alpha1-antiproteinase. The results indicate that rosemary and oregano are more effective HOCl scavengers than the other substances analyzed, which, in decreasing order, were propyl gallate, annatto, sweet and hot paprika, saffron, and cumin. The effect of Mediterranean food spices on the oxidative stability of refined olive oil tested by the Rancimat method was compared with common food additives during storage (72 h, 2, 4, and 6 months) at room temperature. The results showed that the spice extracts analyzed have significant stabilizing effects (P < 0.05).

A critical assessment of some biomarker approaches linked with dietary intake

In this review many examples are given of the complexities involved in using some biomarkers in relation to assessing the effects of dietary exposure, when there is frequently a need to determine changes following long-term low level exposure to dietary components. These range from understanding why the biomarker might be valuable and how best it can be measured, to the pitfalls which can occur in the interpretation of data. Analytical technique is considered in relation to folate and selenium, and flavonoid and carotenoid species are used to illustrate how the metabolism of a compound may alter the validity or adequacy of a marker. Vitamin A is discussed in relation to the difficulties which can arise when there are several biomarkers that may be available to assess exposure to one nutrient. Vitamin B12 is discussed in relation to the dietary choices made by individuals. Possible interactions and the role of measuring total antioxidant capacity is considered in some detail. In contrast to most nutrients, there is a marked lack of biomarkers of either exposure or effect for most non-nutrients. The role of biological effect monitoring is considered for dietary contaminants, fumonisins and polyhalogenated aromatic hydrocarbons. Aflatoxins are discussed to exemplify food contaminants for which the biomarker approach has been extensively studied. Finally some compounds which are deliberately added to foods and some which appear as processing contaminants are each considered briefly in relation to the requirement for a biomarker of exposure to be developed.