Pub Date : 2024-10-22DOI: 10.1016/j.jfca.2024.106888
Ruiying Hu, Ling Xie, Guanming Liao, Gang Liu, Congbin Fan
Hydrogen sulfide (H2S)–an endogenously produced vapor–is essential for various physiological and neurological functions. However, abnormal H2S levels can negatively impact both the environment and food quality. Herein, a novel fluorescent probe, 2-(2-benzothiazol-2-ylvinyl)-5-diethylaminophenyl-2,4-dinitrobenzenesulfonate (BDD), has been designed and synthesized for the detection of H2S. BDD exhibits high selectivity, rapid response to H2S within 6 minutes, and a low limit of detection (LOD = 0.87 μM), with stable emission at pH range between 6 and 12. Moreover, BDD effectively recovers H2S in water samples with recovery rates ranging from 98.8 % to 102.1 % and monitors both internal and external H2S in HeLa cells. Additionally, BDD-loaded test strips are promising as a tool for measuring the freshness of raw meat on-site. These findings establish the foundation for significant advancements in detecting H2S in various environments, food sources, and biological systems.
{"title":"A highly selective fluorescent probe for hydrogen sulfide detection in food, water, and living cells","authors":"Ruiying Hu, Ling Xie, Guanming Liao, Gang Liu, Congbin Fan","doi":"10.1016/j.jfca.2024.106888","DOIUrl":"10.1016/j.jfca.2024.106888","url":null,"abstract":"<div><div>Hydrogen sulfide (H<sub>2</sub>S)–an endogenously produced vapor–is essential for various physiological and neurological functions. However, abnormal H<sub>2</sub>S levels can negatively impact both the environment and food quality. Herein, a novel fluorescent probe, 2-(2-benzothiazol-2-ylvinyl)-5-diethylaminophenyl-2,4-dinitrobenzenesulfonate (BDD), has been designed and synthesized for the detection of H<sub>2</sub>S. BDD exhibits high selectivity, rapid response to H<sub>2</sub>S within 6 minutes, and a low limit of detection (LOD = 0.87 μM), with stable emission at pH range between 6 and 12. Moreover, BDD effectively recovers H<sub>2</sub>S in water samples with recovery rates ranging from 98.8 % to 102.1 % and monitors both internal and external H<sub>2</sub>S in HeLa cells. Additionally, BDD-loaded test strips are promising as a tool for measuring the freshness of raw meat on-site. These findings establish the foundation for significant advancements in detecting H<sub>2</sub>S in various environments, food sources, and biological systems.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106888"},"PeriodicalIF":4.0,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142553363","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-22DOI: 10.1016/j.jfca.2024.106849
Zhiying Yuan , Minsi Xie , Yu Huang , Qibo Deng , Zuomei He , Qinghua Peng
Daylilies are mellow-colored edible items with significant medicinal value. This study systematically evaluates the changes in the morphology and texture of daylily buds (DLB) dried by three different techniques (vacuum freeze-drying (FD), vacuum drying (VD), and hot-air drying (HD)). FD-DLB retain a more complete microstructure appearance with brighter colors and a better rehydration ability than VD-DLB or HD-DLB. According to the results of electronic-tongue and free amino acid content analyses of nutritional components, FD-DLB retain the freshness, taste, and nutritional value of DLB more than HD-DLB and VD-DLB. GC–IMS detected 28 differential metabolites; among them, the VD-DLB samples contain a relatively high content of 24 volatile components such as methyl hexanoate-D. LC–MS indicates that FD enables the retention of a high level of certain flavonoid components with strong antidepressant activity such as hyperoside, rutin, quercetin. The results of this study confirm that the FD method, which enables a better retention of nutritional and antidepressant active ingredients in DLB samples, exhibits promising potential for industrial application as a drying technology for the manufacture of DLB samples with dual-use value as medicine and food. Therefore, this study contributes significantly to guide future research on optimal methods for the treatment of functional foods.
{"title":"Drying-induced metabolic changes in daylily: A comprehensive analysis of VOC profiles and antidepressant compounds","authors":"Zhiying Yuan , Minsi Xie , Yu Huang , Qibo Deng , Zuomei He , Qinghua Peng","doi":"10.1016/j.jfca.2024.106849","DOIUrl":"10.1016/j.jfca.2024.106849","url":null,"abstract":"<div><div>Daylilies are mellow-colored edible items with significant medicinal value. This study systematically evaluates the changes in the morphology and texture of daylily buds (DLB) dried by three different techniques (vacuum freeze-drying (FD), vacuum drying (VD), and hot-air drying (HD)). FD-DLB retain a more complete microstructure appearance with brighter colors and a better rehydration ability than VD-DLB or HD-DLB. According to the results of electronic-tongue and free amino acid content analyses of nutritional components, FD-DLB retain the freshness, taste, and nutritional value of DLB more than HD-DLB and VD-DLB. GC–IMS detected 28 differential metabolites; among them, the VD-DLB samples contain a relatively high content of 24 volatile components such as methyl hexanoate-D. LC–MS indicates that FD enables the retention of a high level of certain flavonoid components with strong antidepressant activity such as hyperoside, rutin, quercetin. The results of this study confirm that the FD method, which enables a better retention of nutritional and antidepressant active ingredients in DLB samples, exhibits promising potential for industrial application as a drying technology for the manufacture of DLB samples with dual-use value as medicine and food. Therefore, this study contributes significantly to guide future research on optimal methods for the treatment of functional foods.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106849"},"PeriodicalIF":4.0,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-22DOI: 10.1016/j.jfca.2024.106882
Yuan Wang , Weiting Shan , Yuejia Li , Yanqiu Han , Xiao Li , Chen Wang
Hawthorn fruit is firm, making it difficult to process into fruit pulp. To improve the processing suitability of hawthorn fruit pulp, one, two, and three freeze-thaw cycles (FTCs, frozen at −18 °C for 24 h, then thawed at 5 °C or 25° C for 6 h) were performed on hawthorn fruit in this study. Using unfrozen specimens as the controls, the study assessed fruit softening characteristics and rheological properties, taste traits, and nutritional components of the fruit pulp. Freeze-thaw treatments decreased fruit firmness and cell-wall stability, increased juice yield during pulp processing, and reduced the viscosity, sourness, and astringency of hawthorn fruit pulp, likely by enhancing pectin solubility. The treatment effect was influenced by both FTC number and thawing temperature. Two FTCs with a thawing temperature of 5 °C were most effective, promoting the transformation of protopectin into water-soluble pectin (WSP) to the fullest extent. The treatment reduced firmness to about 25 % of the initial value, increased juice yield by about 22 %, increased the sugar-acid ratio to 11.6, and reduced the sourness and astringency of the fruit pulp. It increased the contents of total flavones and anthocyanidins without affecting the contents of vitamin C. Therefore, the use of two FTCs with a thawing temperature of 5 °C can facilitate the preparation of hawthorn fruit pulp while preserving its nutritional properties and improving its taste profile.
{"title":"Improving hawthorn fruit pulp processing and quality through optimized freeze-thaw cycles","authors":"Yuan Wang , Weiting Shan , Yuejia Li , Yanqiu Han , Xiao Li , Chen Wang","doi":"10.1016/j.jfca.2024.106882","DOIUrl":"10.1016/j.jfca.2024.106882","url":null,"abstract":"<div><div>Hawthorn fruit is firm, making it difficult to process into fruit pulp. To improve the processing suitability of hawthorn fruit pulp, one, two, and three freeze-thaw cycles (FTCs, frozen at −18 °C for 24 h, then thawed at 5 °C or 25° C for 6 h) were performed on hawthorn fruit in this study. Using unfrozen specimens as the controls, the study assessed fruit softening characteristics and rheological properties, taste traits, and nutritional components of the fruit pulp. Freeze-thaw treatments decreased fruit firmness and cell-wall stability, increased juice yield during pulp processing, and reduced the viscosity, sourness, and astringency of hawthorn fruit pulp, likely by enhancing pectin solubility. The treatment effect was influenced by both FTC number and thawing temperature. Two FTCs with a thawing temperature of 5 °C were most effective, promoting the transformation of protopectin into water-soluble pectin (WSP) to the fullest extent. The treatment reduced firmness to about 25 % of the initial value, increased juice yield by about 22 %, increased the sugar-acid ratio to 11.6, and reduced the sourness and astringency of the fruit pulp. It increased the contents of total flavones and anthocyanidins without affecting the contents of vitamin C. Therefore, the use of two FTCs with a thawing temperature of 5 °C can facilitate the preparation of hawthorn fruit pulp while preserving its nutritional properties and improving its taste profile.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106882"},"PeriodicalIF":4.0,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537409","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-22DOI: 10.1016/j.jfca.2024.106892
Qiqin Han , Yongjun Wu , Jing Jin , Lincheng Zhang , Shouqiu Tong , Cen Li , Hao Luo
Traditional Chinese fermented chili peppers possess a distinctive flavor. To determine the most suitable pepper raw material maturity for fermenting pepper, four maturity stages were selected: Green Ripening Stage, Color Turning Stage I, Color Turning Stage II, and Red Ripening Stage. These stages were studied to investigate the effects of maturation on the tissue structure, physicochemical quality, and flavor of pepper and fermented pepper. The findings indicate that the levels of reducing sugar, amino nitrogen, and total acid in fresh chili peppers rose as the fruits matured, whereas the concentration of volatile compounds notably declined. After fermentation, the tissue of the pepper loosened and texture softened, while the content of volatile substances increased significantly. Multivariate data analysis reveals that esters, aldehydes, and terpenes are distinct volatile compounds that undergo significant changes during the ripening process of chili peppers and fermented chili peppers. In brief, maturation significantly influenced the physicochemical and flavor quality of both fresh and fermented pepper. Fresh pepper at the Color Turning Stage II (50 days after flowering) was found to be the most suitable for fermentation. During this period, the tissue state of fermented pepper was optimal, resulting in the highest sensory score, a Chroma of 22.87, and a volatile substance content of 20.22 mg/kg, which was notably higher than in the other three periods. This study offers guidance for selecting raw materials and ensuring quality control in food fermentation.
中国传统的发酵辣椒风味独特。为了确定最适合用于发酵辣椒的辣椒原料成熟度，我们选择了四个成熟阶段：绿熟期、转色期 I、转色期 II 和红熟期。研究这些阶段的成熟度对辣椒和发酵辣椒的组织结构、理化质量和风味的影响。研究结果表明，随着果实的成熟，鲜辣椒中还原糖、氨基酸态氮和总酸的含量上升，而挥发性化合物的浓度明显下降。发酵后，辣椒组织变松，质地变软，而挥发性物质的含量则显著增加。多变量数据分析显示，酯类、醛类和萜类是不同的挥发性化合物，在辣椒和发酵辣椒的成熟过程中会发生显著变化。简而言之，成熟对新鲜辣椒和发酵辣椒的理化和风味质量都有重大影响。研究发现，转色期 II（开花后 50 天）的鲜辣椒最适合发酵。在这一时期，发酵辣椒的组织状态最佳，感官评分最高，色度为 22.87，挥发性物质含量为 20.22 毫克/千克，明显高于其他三个时期。这项研究为在食品发酵过程中选择原材料和确保质量控制提供了指导。
{"title":"Effect of fresh pepper at different ripening stages on the physiochemical quality and flavor of fermented Chinese pepper","authors":"Qiqin Han , Yongjun Wu , Jing Jin , Lincheng Zhang , Shouqiu Tong , Cen Li , Hao Luo","doi":"10.1016/j.jfca.2024.106892","DOIUrl":"10.1016/j.jfca.2024.106892","url":null,"abstract":"<div><div>Traditional Chinese fermented chili peppers possess a distinctive flavor. To determine the most suitable pepper raw material maturity for fermenting pepper, four maturity stages were selected: Green Ripening Stage, Color Turning Stage I, Color Turning Stage II, and Red Ripening Stage. These stages were studied to investigate the effects of maturation on the tissue structure, physicochemical quality, and flavor of pepper and fermented pepper. The findings indicate that the levels of reducing sugar, amino nitrogen, and total acid in fresh chili peppers rose as the fruits matured, whereas the concentration of volatile compounds notably declined. After fermentation, the tissue of the pepper loosened and texture softened, while the content of volatile substances increased significantly. Multivariate data analysis reveals that esters, aldehydes, and terpenes are distinct volatile compounds that undergo significant changes during the ripening process of chili peppers and fermented chili peppers. In brief, maturation significantly influenced the physicochemical and flavor quality of both fresh and fermented pepper. Fresh pepper at the Color Turning Stage II (50 days after flowering) was found to be the most suitable for fermentation. During this period, the tissue state of fermented pepper was optimal, resulting in the highest sensory score, a Chroma of 22.87, and a volatile substance content of 20.22 mg/kg, which was notably higher than in the other three periods. This study offers guidance for selecting raw materials and ensuring quality control in food fermentation.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106892"},"PeriodicalIF":4.0,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537126","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A fluorescent probe based on N, P-doped carbon quantum dots was established to detect chlorpyrifos. N, P-doped carbon quantum dots were prepared by one-step hydrothermal method with trisodium citrate, dipotassium hydrogen phosphate and urea. The sensing mechanism was based on the fluorescence quenching of N, P-doped carbon quantum dots by chlorpyrifos through internal filtering effect. The results indicated that the linear range was 0.025 ∼ 25 µg/mL with the detection limit of 0.0008 µg/g under the optimal detection conditions. The method was applied to different miscellaneous beans with the recoveries of 90.2∼105.7 % and the relative standard deviations were less than 4.8 %. The fluorescent probe has the advantages of economy, high efficiency, easy preparation and specificity.
{"title":"Rapid detection of chlorpyrifos in miscellaneous beans based on nitrogen and phosphorus doped carbon quantum dots fluorescence probe","authors":"Ling Zhang , Jiayu Chen , Liyuan Zhang , Runzhong Yu","doi":"10.1016/j.jfca.2024.106884","DOIUrl":"10.1016/j.jfca.2024.106884","url":null,"abstract":"<div><div>A fluorescent probe based on N, P-doped carbon quantum dots was established to detect chlorpyrifos. N, P-doped carbon quantum dots were prepared by one-step hydrothermal method with trisodium citrate, dipotassium hydrogen phosphate and urea. The sensing mechanism was based on the fluorescence quenching of N, P-doped carbon quantum dots by chlorpyrifos through internal filtering effect. The results indicated that the linear range was 0.025 ∼ 25 µg/mL with the detection limit of 0.0008 µg/g under the optimal detection conditions. The method was applied to different miscellaneous beans with the recoveries of 90.2∼105.7 % and the relative standard deviations were less than 4.8 %. The fluorescent probe has the advantages of economy, high efficiency, easy preparation and specificity.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106884"},"PeriodicalIF":4.0,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537547","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-22DOI: 10.1016/j.jfca.2024.106871
Karine Baassiri , Diane Antonios , Aline Milane
Heavy metals (HM) contamination in food products is a major risk to public health. Lebanon is constantly suffering from unresolved environmental pollution issues, which have led to an increase in atmospheric deposition of contaminants in water and soil. This study aims to investigates the levels of HM in Lettuce products collected from different market regions in Lebanon. We also estimated the potential human exposure to HM through ingestion of lettuce. We used the Atomic Absorption Spectrophotometry to determine HM levels in the collected samples. Furthermore, we calculated the Metal Pollution Index (MPI) and the Hazard Quotient (HQ) to determine the expectance of adverse health effects in comparison to other countries. The results showed that Lead (Pb), Arsenic (As) and Chromium [Cr (III)] levels in the capital city exceeded the maximum allowable values set by FAO/WHO, whereas Palladium (Pd) was above the safety limit in all collected samples. The MPIs fluctuated over all investigated regions but remained below the critical value (of 1). However, the maximum As HQ exceeded the permissible limit by 186 % and the maximum Pb HQ value was higher than that of industrialized countries including China, Brazil, and Egypt. These findings prove that regular testing and monitoring are highly required to investigate the importance of human exposure to HM in Lebanon and any associated health impacts.
{"title":"Heavy metal contamination in Lebanese lettuce: Quantification and health risk assessment","authors":"Karine Baassiri , Diane Antonios , Aline Milane","doi":"10.1016/j.jfca.2024.106871","DOIUrl":"10.1016/j.jfca.2024.106871","url":null,"abstract":"<div><div>Heavy metals (HM) contamination in food products is a major risk to public health. Lebanon is constantly suffering from unresolved environmental pollution issues, which have led to an increase in atmospheric deposition of contaminants in water and soil. This study aims to investigates the levels of HM in Lettuce products collected from different market regions in Lebanon. We also estimated the potential human exposure to HM through ingestion of lettuce. We used the Atomic Absorption Spectrophotometry to determine HM levels in the collected samples. Furthermore, we calculated the Metal Pollution Index (MPI) and the Hazard Quotient (HQ) to determine the expectance of adverse health effects in comparison to other countries. The results showed that Lead (Pb), Arsenic (As) and Chromium [Cr (III)] levels in the capital city exceeded the maximum allowable values set by FAO/WHO, whereas Palladium (Pd) was above the safety limit in all collected samples. The MPIs fluctuated over all investigated regions but remained below the critical value (of 1). However, the maximum As HQ exceeded the permissible limit by 186 % and the maximum Pb HQ value was higher than that of industrialized countries including China, Brazil, and Egypt. These findings prove that regular testing and monitoring are highly required to investigate the importance of human exposure to HM in Lebanon and any associated health impacts.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106871"},"PeriodicalIF":4.0,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537550","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-22DOI: 10.1016/j.jfca.2024.106886
Natalia Adamczuk , Piotr Migas , Katarzyna Kimel , Irena Maria Choma , Mirosława Krauze-Baranowska
A TLC method was developed for the determination of anthocyanins in the fruits of some cultivated varieties of Rubus occidentalis (black raspberries) and Rubus idaeus (red raspberries) and their hybrids. Anthocyanin sets in fruits’ extracts were determined on TLC silica gel 60 F254 plates using mobile phase consisted of ethyl acetate-water-formic-acid (100:30:30, V/V), at 4°C (±1°C), at a distance of 70 mm with the use of densitometry and videoscanning. The obtained results were comparable to the results of quantitative analysis performed using by the HPLC-UV/VIS method performed on a Kinetex C-18 column using gradient elution comprising an increase concentration of acetonitrile-water-trifluoroacetic acid (50:50:0.1, V/V) in water-trifluoroacetic acid (99.9:0.1, V/V) from 12 % to 40 % within 40 minutes at 520 nm. The TLC method with videoscanning provides immediate capture of data for unstable compounds like anthocyanins before their partial degradation.
{"title":"TLC with densitometric and image analysis in the control of anthocyanin content in fruits of Rubus occidentalis and Rubus idaeus cultivars and hybrids","authors":"Natalia Adamczuk , Piotr Migas , Katarzyna Kimel , Irena Maria Choma , Mirosława Krauze-Baranowska","doi":"10.1016/j.jfca.2024.106886","DOIUrl":"10.1016/j.jfca.2024.106886","url":null,"abstract":"<div><div>A TLC method was developed for the determination of anthocyanins in the fruits of some cultivated varieties of <em>Rubus occidentalis</em> (black raspberries) and <em>Rubus idaeus</em> (red raspberries) and their hybrids. Anthocyanin sets in fruits’ extracts were determined on TLC silica gel 60 F<sub>254</sub> plates using mobile phase consisted of ethyl acetate-water-formic-acid (100:30:30, <em>V/V),</em> at 4°C (±1°C), at a distance of 70 mm with the use of densitometry and videoscanning. The obtained results were comparable to the results of quantitative analysis performed using by the HPLC-UV/VIS method performed on a Kinetex C-18 column using gradient elution comprising an increase concentration of acetonitrile-water-trifluoroacetic acid (50:50:0.1, <em>V/V</em>) in water-trifluoroacetic acid (99.9:0.1, <em>V/V</em>) from 12 % to 40 % within 40 minutes at 520 nm. The TLC method with videoscanning provides immediate capture of data for unstable compounds like anthocyanins before their partial degradation.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106886"},"PeriodicalIF":4.0,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537311","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-22DOI: 10.1016/j.jfca.2024.106885
Guiyuan Shi , Ying Zhang , Min Nie , Wenyuan Huang , Jiahuan Long , Hui Long , Tingting Duan , Xinyi Cui
Understanding the residue fates of chlorothalonil, chlorfenapyr and difenoconazole in chilli peppers is essential for safeguarding food safety and human health. Here, the dissipation, removal and risk assessment of chlorothalonil, chlorfenapyr and difenoconazole in chilli peppers from field to table were systematically investigated. In field trials, the dissipation of chlorothalonil, chlorfenapyr and difenoconazole followed the first-order kinetics in chilli peppers, with half-lives of 6.80, 9.00 and 21.00 days, respectively. Residues of the metabolites, including 4-hydroxychlorothalonil (SDS-3701), tralopyril and difenoconazole–alcohol (CGA205375), were also detected in chilli peppers. The processing factors (PFs) in pickled chilli and chilli paste for washing, salting and fermentation were <1, with the overall process having PFs of 0.10–0.93. Chronic, acute and cumulative risk assessments indicated that dietary exposure to chlorothalonil, SDS-3701, chlorfenapyr, difenoconazole and CGA205375 was within acceptable limits of chilli pepper consumption. However, the total dietary risk of chlorothalonil and difenoconazole was alarming, with risk quotients (RQs) of 162 % and 140 %, respectively. The results could guide the safe and reasonable use of chlorothalonil, chlorfenapyr and difenoconazole in agriculture, as well as provide reference for assessing their residue levels in chilli products.
{"title":"Dissipation, processing factors and risk assessment of chlorothalonil, chlorfenapyr and difenoconazole residues in chilli peppers from field to table","authors":"Guiyuan Shi , Ying Zhang , Min Nie , Wenyuan Huang , Jiahuan Long , Hui Long , Tingting Duan , Xinyi Cui","doi":"10.1016/j.jfca.2024.106885","DOIUrl":"10.1016/j.jfca.2024.106885","url":null,"abstract":"<div><div>Understanding the residue fates of chlorothalonil, chlorfenapyr and difenoconazole in chilli peppers is essential for safeguarding food safety and human health. Here, the dissipation, removal and risk assessment of chlorothalonil, chlorfenapyr and difenoconazole in chilli peppers from field to table were systematically investigated. In field trials, the dissipation of chlorothalonil, chlorfenapyr and difenoconazole followed the first-order kinetics in chilli peppers, with half-lives of 6.80, 9.00 and 21.00 days, respectively. Residues of the metabolites, including 4-hydroxychlorothalonil (SDS-3701), tralopyril and difenoconazole–alcohol (CGA205375), were also detected in chilli peppers. The processing factors (PFs) in pickled chilli and chilli paste for washing, salting and fermentation were <1, with the overall process having PFs of 0.10–0.93. Chronic, acute and cumulative risk assessments indicated that dietary exposure to chlorothalonil, SDS-3701, chlorfenapyr, difenoconazole and CGA205375 was within acceptable limits of chilli pepper consumption. However, the total dietary risk of chlorothalonil and difenoconazole was alarming, with risk quotients (RQs) of 162 % and 140 %, respectively. The results could guide the safe and reasonable use of chlorothalonil, chlorfenapyr and difenoconazole in agriculture, as well as provide reference for assessing their residue levels in chilli products.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106885"},"PeriodicalIF":4.0,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537551","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-22DOI: 10.1016/j.jfca.2024.106887
Wenli Shu , Lixia Luo , Xinyue Liang , Zhongyin Ji , Yuwei Wang , Ying Ye
The study utilized a fluorescent labeling reagent called 2-(12,13-dihydro-7H-dibenzo[a,g]carbaz-ol-7-yl)ethyl4-methylben-zenesulfonate (DDCETS) to label of triterpenic acids and the approach was used to measure the amount of triterpenic acids in different organs of the Ribes stenocarpum Maxim. (RSM) from several areas in Qinghai Province. The analytical potential of the reagent was evaluated using six triterpene acids, namely maslinic acid, corosolic acid, betulinic acid, betulonic acid, oleanolic acid and ursolic acid. The results showed that the method successfully determined that the main components of triterpenoids in RSM from different regions of Qinghai Province were oleanolic acid and ursolic acid. The highest content of oleanolic acid and ursolic acid was 2037.59 mg/Kg in branches and 2088.97 mg/Kg in fruits. The least distributed organs of oleanolic acid and ursolic acid in the RSM in each region were seeds, with the lowest content of 460.88 mg/Kg in Dongxia Township, Datong County. And when analyzed in relation to the geographical conditions of the diverse origins, the fruits and leaves of the RSM were more abundant in both types of triterpene acids in areas with lower altitude, temperature and precipitation.
{"title":"Determination of triterpenic acids in Ribes stenocarpum maxim by HPLC-APCI-MS with 2-(12,13-dihydro-7H-dibenzo[a,g]carbazol-7-yl)ethyl4-methylben-zenesulfonate labelling agent","authors":"Wenli Shu , Lixia Luo , Xinyue Liang , Zhongyin Ji , Yuwei Wang , Ying Ye","doi":"10.1016/j.jfca.2024.106887","DOIUrl":"10.1016/j.jfca.2024.106887","url":null,"abstract":"<div><div>The study utilized a fluorescent labeling reagent called 2-(12,13-dihydro-7H-dibenzo[<em>a</em>,<em>g</em>]carbaz-ol-7-yl)ethyl4-methylben-zenesulfonate (DDCETS) to label of triterpenic acids and the approach was used to measure the amount of triterpenic acids in different organs of the Ribes stenocarpum Maxim. (RSM) from several areas in Qinghai Province. The analytical potential of the reagent was evaluated using six triterpene acids, namely maslinic acid, corosolic acid, betulinic acid, betulonic acid, oleanolic acid and ursolic acid. The results showed that the method successfully determined that the main components of triterpenoids in RSM from different regions of Qinghai Province were oleanolic acid and ursolic acid. The highest content of oleanolic acid and ursolic acid was 2037.59 mg/Kg in branches and 2088.97 mg/Kg in fruits. The least distributed organs of oleanolic acid and ursolic acid in the RSM in each region were seeds, with the lowest content of 460.88 mg/Kg in Dongxia Township, Datong County. And when analyzed in relation to the geographical conditions of the diverse origins, the fruits and leaves of the RSM were more abundant in both types of triterpene acids in areas with lower altitude, temperature and precipitation.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106887"},"PeriodicalIF":4.0,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537308","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-21DOI: 10.1016/j.jfca.2024.106879
Lenka Libenská, Aliaksandra Kharoshka, Jana Pulkrabová, Věra Schulzová, Lucie Drábová
This study investigated the effects of different culinary treatments on the levels of vitamin D2 and agaritine in irradiated white button mushrooms. In addition, the intake of this vitamin via mushroom dishes was evaluated. In fresh irradiated white button mushrooms, the vitamin D2 content was 21.5 ± 2.4 µg/100 g fresh weight, 42 % of which was in the cap skin. The highest losses of vitamin D2 (63 %) were found in samples boiled in acidic water. In contrast, the lowest losses were found in samples boiled in non-acidified water. In the baking and frying experiments, vitamin D2 retention depended more on the cooking time than on the temperature. This resulted in high-heat frying being the second-best treatment for retaining vitamin D2 content in the samples. In the case of agaritine, no effect of UV treatment on its content was observed, and cooking treatment reduced its consumption. At the same time, the formation of toxic degradation products was not observed. The Recommended Daily Intake (RDI) of vitamin D can be achieved by consuming about 75–190 g of cooked, irradiated white button mushrooms, which can thus be an important dietary source of this vitamin.
{"title":"Influence of UV-B and culinary treatment on vitamin D2 and agaritine in button mushrooms","authors":"Lenka Libenská, Aliaksandra Kharoshka, Jana Pulkrabová, Věra Schulzová, Lucie Drábová","doi":"10.1016/j.jfca.2024.106879","DOIUrl":"10.1016/j.jfca.2024.106879","url":null,"abstract":"<div><div>This study investigated the effects of different culinary treatments on the levels of vitamin D2 and agaritine in irradiated white button mushrooms. In addition, the intake of this vitamin via mushroom dishes was evaluated. In fresh irradiated white button mushrooms, the vitamin D2 content was 21.5 ± 2.4 µg/100 g fresh weight, 42 % of which was in the cap skin. The highest losses of vitamin D2 (63 %) were found in samples boiled in acidic water. In contrast, the lowest losses were found in samples boiled in non-acidified water. In the baking and frying experiments, vitamin D2 retention depended more on the cooking time than on the temperature. This resulted in high-heat frying being the second-best treatment for retaining vitamin D2 content in the samples. In the case of agaritine, no effect of UV treatment on its content was observed, and cooking treatment reduced its consumption. At the same time, the formation of toxic degradation products was not observed. The Recommended Daily Intake (RDI) of vitamin D can be achieved by consuming about 75–190 g of cooked, irradiated white button mushrooms, which can thus be an important dietary source of this vitamin.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106879"},"PeriodicalIF":4.0,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537417","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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