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Bauersachs E, Walser V, Reglitz K, Dawid C, Steinhaus M. Peracetic acid residues in orange juice can lead to a 5-vinylguaiacol-induced clove-like off-flavor via Baeyer-Villiger oxidation of hesperidin. Food Chem 2024; 440:138252. [PMID: 38160594 DOI: 10.1016/j.foodchem.2023.138252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 10/25/2023] [Accepted: 12/19/2023] [Indexed: 01/03/2024]
Abstract
A balanced flavor is a major quality attribute of orange juice. Formation of 4-vinylguaiacol during storage can lead to an undesirable clove-like off-flavor. However, clove-like off-flavors were occasionally reported despite low 4-vinylguaiacol concentrations, suggesting an alternative molecular background. Application of gas chromatography-olfactometry and aroma extract dilution analysis to an orange juice with a pronounced clove-like off-flavor resulted in the identification of 5-vinylguaiacol. The compound showed the same odor as 4-vinylguaiacol, but was previously unknown in orange juice. In five of six commercial orange juices with clove-like off-flavors, 5-vinylguaiacol was even more odor-active than 4-vinylguaiacol. Spiking and model studies suggested that 5-vinylguaiacol is formed during pasteurization from the natural orange juice component hesperidin and residual peracetic acid used as cleaning agent by a Baeyer-Villiger oxidation. An activity-guided screening approach confirmed the role of hesperidin as 5-vinylguaiacol precursor. In conclusion, peracetic acid should no longer be used in orange juice processing plants.
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Affiliation(s)
- Eva Bauersachs
- Technical University of Munich, TUM School of Natural Sciences, Department of Chemistry, Lichtenbergstraße 4, 85748 Garching, Germany; Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany.
| | - Veronika Walser
- Technical University of Munich, TUM School of Life Sciences, Chair of Food Chemistry and Molecular Sensory Science, Lise-Meitner-Straße 34, 85354 Freising, Germany.
| | - Klaas Reglitz
- Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany.
| | - Corinna Dawid
- Technical University of Munich, TUM School of Life Sciences, Chair of Food Chemistry and Molecular Sensory Science, Lise-Meitner-Straße 34, 85354 Freising, Germany; Technical University of Munich, TUM School of Life Sciences, Professorship of Functional Phytometabolomics, Lise-Meitner-Straße 34, 85354 Freising, Germany.
| | - Martin Steinhaus
- Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany.
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Alam F, Mohammadin K, Shafique Z, Amjad ST, Asad MHHB. Citrus flavonoids as potential therapeutic agents: A review. Phytother Res 2021; 36:1417-1441. [PMID: 34626134 DOI: 10.1002/ptr.7261] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 07/05/2021] [Accepted: 08/06/2021] [Indexed: 12/30/2022]
Abstract
The plants Rutaceae family are known to have contributed a lot toward food and medicine. The most important metabolites of the family are flavonoids. A systematic review was conducted to collect chemical and pharmacological information of flavonoids isolated from family Rutaceae till 2018. A plethora of flavonoids have been isolated and studied systematically for various bioactivities, including anticancer, antibacterial, antiviral, analgesic, antioxidant, antidiabetic, antiinflammatory, in bronchitis, ulcers, and so on. The important groups of flavonoids isolated are naringin, poncirin, rhoifolin, marmesin, hesperidin, tangeretin, nobiletin, glychalcone, glyflavanone, lemairone, acacetin 3,6-di-C-glucoside, vicenin-2, lucenin-2 4'-methyl ether, narirutin 4'-O-glucoside, apigenin 8-C-neohesperidoside, phloretin 3',5'-di-C-glucoside, rutin, rhamnetin, dihydrokaempferol, dihydrokaempferol 3-O-rhamnoside (engeletin) and kaempferol, excavaside A and B, myricetin 3-O-β-D-rutinoside, myricetin 3,3'-di-α-l-rhamnopyranoside, myricetin 3'-α-l-rhamnopyranoside, and others. The flavonoids isolated from the citrus family need to be considered from a nutraceutical, therapeutic, and pharmaceutical point of view for future medicine.
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Affiliation(s)
- Fiaz Alam
- Department of Pharmacy, COMSATS University, Islamabad, Abbottabad Campus, Abbottabad, Pakistan
| | - Kinza Mohammadin
- Department of Pharmacy, COMSATS University, Islamabad, Abbottabad Campus, Abbottabad, Pakistan
| | - Zainab Shafique
- Department of Pharmacy, COMSATS University, Islamabad, Abbottabad Campus, Abbottabad, Pakistan
| | - Sayyeda Tayyeba Amjad
- Department of Pharmacy, COMSATS University, Islamabad, Abbottabad Campus, Abbottabad, Pakistan
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Herrera C, Castro R, García-Barroso C, Durán-Guerrero E. Development of a stir bar sorptive extraction method for the determination of volatile compounds in orange juices. J Sep Sci 2016; 39:3586-93. [PMID: 27449561 DOI: 10.1002/jssc.201600590] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2016] [Revised: 07/12/2016] [Accepted: 07/13/2016] [Indexed: 11/11/2022]
Abstract
A stir bar sorptive extraction method for the determination of volatile compounds in orange juices was developed. The extraction variables were optimized using a reduced two-level factorial screening design (2(5-1) ), and the most suitable analytical conditions for the extraction of the studied compounds were: sample volume 10 mL, extraction time 60 min, stirring speed 1800 rpm, NaCl amount 30% (weight/volume), and twister length 10 mm. The optimized method was further validated, obtaining good linearity and detection and quantification limits low enough to correctly determine the studied compounds. As well, for most of the studied compounds precision and recovery values were good. Several orange juice samples (squeezed and commercial) were extracted following the optimized extraction method and analyzed by gas chromatography coupled to mass spectrometry detection. The method has proven to be suitable for the determination of the aroma of orange juice, of which limonene was the major volatile compound in all the studied samples.
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Affiliation(s)
- Carla Herrera
- Andalusian Center of Wine Research-CAIV, Analytical Chemistry Department, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), Puerto Real, Cádiz, Spain
| | - Remedios Castro
- Andalusian Center of Wine Research-CAIV, Analytical Chemistry Department, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), Puerto Real, Cádiz, Spain
| | - Carmelo García-Barroso
- Andalusian Center of Wine Research-CAIV, Analytical Chemistry Department, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), Puerto Real, Cádiz, Spain
| | - Enrique Durán-Guerrero
- Andalusian Center of Wine Research-CAIV, Analytical Chemistry Department, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), Puerto Real, Cádiz, Spain.
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Huang XC, Yuan YH, Guo CF, Gekas V, Yue TL. Alicyclobacillusin the Fruit Juice Industry: Spoilage, Detection, and Prevention/Control. FOOD REVIEWS INTERNATIONAL 2014. [DOI: 10.1080/87559129.2014.974266] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Valente IM, Santos CM, Moreira MM, Rodrigues JA. New application of the QuEChERS methodology for the determination of volatile phenols in beverages by liquid chromatography. J Chromatogr A 2013; 1271:27-32. [DOI: 10.1016/j.chroma.2012.11.026] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2012] [Revised: 11/11/2012] [Accepted: 11/12/2012] [Indexed: 10/27/2022]
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6
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Smit Y, Cameron M, Venter P, Witthuhn RC. Alicyclobacillus spoilage and isolation – A review. Food Microbiol 2011; 28:331-49. [DOI: 10.1016/j.fm.2010.11.008] [Citation(s) in RCA: 108] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2010] [Revised: 11/05/2010] [Accepted: 11/12/2010] [Indexed: 11/24/2022]
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Averbeck M, Schieberle P. Influence of different storage conditions on changes in the key aroma compounds of orange juice reconstituted from concentrate. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1366-8] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Vanbeneden N, Saison D, Delvaux F, Delvaux FR. Decrease of 4-vinylguaiacol during beer aging and formation of apocynol and vanillin in beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:11983-11988. [PMID: 19053838 DOI: 10.1021/jf8019453] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
In this study the decrease of 4-vinylguaiacol (4VG) during beer aging was investigated and the products that arise from it were identified. Two compounds, vanillin and apocynol, were identified in beer model solutions after forced aging and in naturally aged beers by GC-MS and HPLC-ECD analyses. Both account for up to 85% of the decrease of 4VG. Only in the presence of substantial amounts of oxygen in the bottle headspace was vanillin detected. Apocynol [4-(1-hydroxyethyl)-2-methoxyphenol] was found to be the main degradation product, and its formation was shown to be highly dependent on the beer pH. Because both apocynol and vanillin have a clear vanilla-like aroma, the decrease of 4-vinylguaiacol during beer aging might impart a shift from a clove-like aroma in fresh specialty beers (such as wheat beers and other top-fermented blond or dark ales) to a sweeter, more vanilla-like flavor impression of aged specialty beers.
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Affiliation(s)
- Nele Vanbeneden
- Centre for Malting and Brewing Science, Department of Microbial and Molecular SystemsFood and Microbial Technology, K.U. Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
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Perez-Cacho PR, Rouseff R. Processing and storage effects on orange juice aroma: a review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:9785-96. [PMID: 18828595 DOI: 10.1021/jf801244j] [Citation(s) in RCA: 112] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Freshly squeezed orange juice aroma is due to a complex mixture of volatile compounds as it lacks a specific character impact compound. Fresh hand-extracted juice is unstable, and thermal processing is required to reduce enzyme and microbial activity. Heating protocols range from the lightly heated not from concentrate, NFC, to the twice heated, reconstituted from concentrate, RFC, juices. Thermal processing profoundly effects aroma composition. Aroma volatiles are further altered by subsequent time-temperature storage conditions. Heating reduces levels of reactive aroma impact compounds such as neral and geranial, and creates off-flavors or their precursors from Maillard, Strecker, and acid catalyzed hydration reactions. Off-flavors such as 4-vinylguaiacol, p-cymene, and carvone are the products of chemical reactions. Other off-flavors such as butane-2,3-dione, guaiacol, and 2,6-dichlorophenol are indicators of microbial contaminations. Since most orange juice consumed worldwide is processed, the goal of this review is to summarize the widely scattered reports on orange juice aroma differences in the three major juice products and subsequent aroma changes due to packaging, storage, and microbial contamination with special emphasis on results from GC-O studies.
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Affiliation(s)
- Pilar Ruiz Perez-Cacho
- Institute of Food and Agricultural Sciences, Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, USA
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Vanbeneden N, Delvaux F, Delvaux FR. Determination of hydroxycinnamic acids and volatile phenols in wort and beer by isocratic high-performance liquid chromatography using electrochemical detection. J Chromatogr A 2006; 1136:237-42. [PMID: 17109870 DOI: 10.1016/j.chroma.2006.11.001] [Citation(s) in RCA: 68] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2006] [Revised: 10/25/2006] [Accepted: 11/01/2006] [Indexed: 11/23/2022]
Abstract
The suitability of a simple and rapid isocratic RP-HPLC method with amperometric electrochemical detection for the simultaneous detection and quantification of hydroxycinnamic acids and their corresponding aroma-active volatile phenols in wort and beer is reported. The technique gives good specificity and sensitivity, and can therefore be used for routine monitoring of hydroxycinnamic acids in wort and the development of volatile phenolic flavour compounds during the beer production process and subsequent conservation.
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Affiliation(s)
- Nele Vanbeneden
- Centre for Malting and Brewing Science, Department of Microbial and Molecular Systems - Food and Microbial Technology, K.U.Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
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Mathew S, Abraham TE. Ferulic acid: an antioxidant found naturally in plant cell walls and feruloyl esterases involved in its release and their applications. Crit Rev Biotechnol 2005; 24:59-83. [PMID: 15493526 DOI: 10.1080/07388550490491467] [Citation(s) in RCA: 276] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Ferulic acid is the most abundant hydroxycinnamic acid in the plant world and maize bran with 3.1% (w/w) ferulic acid is one of the most promising sources of this antioxidant. The dehydrodimers of ferulic acid are important structural components in the plant cell wall and serve to enhance its rigidity and strength. Feruloyl esterases are a subclass of the carboxylic acid esterases that hydrolyze the ester bond between hydroxycinnamic acids and sugars present in plant cell walls and they have been isolated from a wide range of microorganisms, when grown on complex substrates such as cereal brans, sugar beet pulp, pectin and xylan. These enzymes perform a function similar to alkali in the deesterification of plant cell wall and differ in their specificities towards the methyl esters of cinnamic acids and ferulolylated oligosaccharides. They act synergistically with xylanases and pectinases and facilitate the access of hydrolases to the backbone of cell wall polymers. The applications of ferulic acid and feruloyl esterase enzymes are many and varied. Ferulic acid obtained from agricultural byproducts is a potential precursor for the production of natural vanillin, due to the lower production cost.
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Affiliation(s)
- Sindhu Mathew
- Biochemical Processing Section, Regional Research Laboratory (CSIR), Trivandrum, Kerala, India
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12
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Garg A, Garg S, Zaneveld LJ, Singla AK. Chemistry and pharmacology of the Citrus bioflavonoid hesperidin. Phytother Res 2001; 15:655-69. [PMID: 11746857 DOI: 10.1002/ptr.1074] [Citation(s) in RCA: 520] [Impact Index Per Article: 22.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Hesperidin, a bioflavonoid, is an abundant and inexpensive by-product of Citrus cultivation. A deficiency of this substance in the diet has been linked with abnormal capillary leakiness as well as pain in the extremities causing aches, weakness and night leg cramps. No signs of toxicity have been observed with the normal intake of hesperidin or related compounds. Both hesperidin and its aglycone hesperetin have been reported to possess a wide range of pharmacological properties. This paper reviews various aspects of hesperidin and its related compounds, including their occurrence, physical and chemical properties, analysis, pharmacokinetics, safety and toxicity and the marketed products available. A special emphasis has been laid on the pharmacological properties and medicinal uses of these compounds.
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Affiliation(s)
- A Garg
- University Institute of Pharmaceutical Sciences, Panjab University, Chandigarh 160014, India
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13
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Park YJ, Kim KR, Kim JH. Gas chromatographic organic acid profiling analysis of brandies and whiskeys for pattern recognition analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 1999; 47:2322-2326. [PMID: 10794629 DOI: 10.1021/jf980954x] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
An efficient gas chromatographic profiling and pattern recognition method is described for brandy and whiskey samples according to their organic acid contents. It involves solid-phase extraction of organic acids using Chromosorb P with subsequent conversion to stable tert-butyldimethylsilyl derivatives for the direct analysis by capillary column gas chromatography and gas chromatography-mass spectrometry. A total of 12 organic acids were reproducibly identified in liquor samples (1 mL). When the GC profiles were simplified to their retention index spectra, characteristic patterns were obtained for each liquor sample as well as for each group average. Stepwise discriminant analysis provided star symbols characteristic for each liquor sample and group average. As expected, canonical discriminant analysis correctly classified 23 liquor samples studied into two groups of either brandy or whiskey.
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Affiliation(s)
- Y J Park
- Department of Forensic Science, National Institute of Scientific Investigation, Seoul, Korea
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RHEE JS, JUNG MW, PAENG KJ. Evaluation of Chitin and Chitosan as a Sorbent for the Preconcentration of Phenol and Chlorophenols in Water. ANAL SCI 1998. [DOI: 10.2116/analsci.14.1089] [Citation(s) in RCA: 23] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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15
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Solid-phase extraction and high-performance liquid chromatographic determination of polyphenols in apple musts and ciders. J Chromatogr A 1996. [DOI: 10.1016/0021-9673(95)01175-7] [Citation(s) in RCA: 50] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Huang Z, Dostal L, Rosazza J. Mechanisms of ferulic acid conversions to vanillic acid and guaiacol by Rhodotorula rubra. J Biol Chem 1993. [DOI: 10.1016/s0021-9258(20)80477-3] [Citation(s) in RCA: 84] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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Huang Z, Dostal L, Rosazza JP. Microbial transformations of ferulic acid by Saccharomyces cerevisiae and Pseudomonas fluorescens. Appl Environ Microbiol 1993; 59:2244-50. [PMID: 8395165 PMCID: PMC182264 DOI: 10.1128/aem.59.7.2244-2250.1993] [Citation(s) in RCA: 92] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
Abstract
Saccharomyces cerevisiae (dry baker's yeast) and Pseudomonas fluorescens were used to convert trans-ferulic acid into 4-hydroxy-3-methoxystyrene in 96 and 89% yields, respectively. The metabolites were isolated by solid-phase extraction and analyzed by thin-layer chromatography and high-performance liquid chromatography. The identities of the metabolites were determined by 1H- and 13C-nuclear magnetic resonance spectroscopy and by mass spectrometry. The mechanism of the decarboxylation of ferulic acid was investigated by measuring the degree and position of deuterium incorporated into the styrene derivative from D2O by mass spectrometry and by both proton and deuterium nuclear magnetic resonance spectroscopies. Resting cells of baker's yeast reduced ferulic acid to 4-hydroxy-3-methoxyphenylpropionic acid in 54% yield when incubations were under an argon atmosphere.
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Affiliation(s)
- Z Huang
- Division of Medicinal and Natural Products Chemsitry, College of Pharmacy, University of Iowa, Iowa City 52242
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