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Correlation analysis of volatile compounds and sensory profiles in Indonesian palm sugar (Arenga pinnata) 印尼棕榈糖（Arenga pinnata）挥发性成分与感官特征的相关性分析

Food chemistry advances

Pub Date : 2026-01-10 DOI: 10.1016/j.focha.2026.101219

Siti Fatimah Kumala Dewi , Didah Nur Faridah , Nuri Andarwulan , Nancy Dewi Yuliana , Dede Robiatul Adawiyah , Ranna Nabiilah Az-Zahra

The production of palm sugar (Arenga pinnata) traditionally involves four main stages, including tapping, cooking, cooling and moulding. Regional differences in processing methods and the use of natural preservatives during sap tapping in Indonesia are expected to influence its chemical composition and sensory quality. This study investigated the volatile compound profiles and sensory attributes of palm sugar from Bangka, Central Bangka, West Bangka, and Pangkal Pinang, and examined their correlations. Volatiles were analyzed using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC–MS), and sensory attributes were evaluated through quantitative descriptive analysis (QDA). A total of seventy-six volatile compounds were identified, such as heterocyclics, aldehydes, ketones, alcohols, esters, phenols, acids, sulfur compounds, hydrocarbons, and amines. The use natural preservatives significantly affected pH and ash content, whereas moisture levels remained unaffected by processing conditions. Principal component analysis (PCA) revealed distinct regional sensory profiles. Palm sugar from Bangka (jackfruit wood, Ca(OH)₂), Central Bangka (mangosteen leaves), and West Bangka (resak wood) was characterized by coconut flavor, coconut aroma, and sweetness. In contrast, Central Bangka samples prepared with ube-ube roots exhibited sweet potato and honey-like notes with smoky and woody characteristics, while Pangkal Pinang palm sugar was dominated by caramel flavor and bitterness. Partial least squares (PLS) regression demonstrated positive correlations between volatile compounds and sensory attributes of flavor, aroma, and taste, with the exception of sourness. These findings indicate that traditional processing and preservation practices greatly influence the chemical and sensory quality of palm sugar.

棕榈糖（Arenga pinnata）的生产传统上包括四个主要阶段，包括采摘、烹饪、冷却和成型。印度尼西亚在榨汁过程中加工方法和使用天然防腐剂方面的区域差异预计会影响其化学成分和感官质量。本文研究了邦卡、邦卡中部、邦卡西部和邦卡槟榔岛棕榈糖的挥发性化合物特征和感官属性，并分析了它们之间的相关性。采用顶空固相微萃取-气相色谱-质谱联用技术（HS-SPME/ GC-MS）分析挥发物，通过定量描述分析（QDA）评价感官属性。共鉴定出76种挥发性化合物，如杂环化合物、醛类、酮类、醇类、酯类、酚类、酸类、硫化合物、碳氢化合物和胺类。天然防腐剂的使用显著影响pH值和灰分含量，而水分水平不受加工条件的影响。主成分分析（PCA）显示了不同区域的感官分布。Bangka（菠萝蜜木，Ca(OH)2）， Central Bangka（山竹叶）和West Bangka （resak木）的棕榈糖具有椰子味，椰子香气和甜味。相比之下，用管状根制备的中央邦卡样品表现出甘薯和蜂蜜样的烟熏和木质特征，而Pangkal Pinang棕榈糖则以焦糖味和苦味为主。偏最小二乘（PLS）回归表明，挥发性化合物与风味、香气和味觉的感官属性呈正相关，但酸味除外。这些发现表明，传统的加工和保存方法对棕榈糖的化学和感官品质有很大的影响。

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引用次数: 0

Characterization and health effects of functional bioactives from West Sumatra’s fermented buffalo milk (dadih) 西苏门答腊岛发酵水牛奶（dadih）功能性生物活性成分的鉴定及保健作用

Food chemistry advances

Pub Date : 2026-01-08 DOI: 10.1016/j.focha.2025.101210

Laura Anindita , Jonathan Chang , Gabriel Adhitya Pormarejo Haroen Al-Rasjid , Endang Rahmat

Dadih is a traditional fermented buffalo milk from West Sumatra, Indonesia, reflecting the cultural heritage of the Minangkabau ethnic group while serving as a functional dish with underappreciated scientific potential. Characterized by a thick texture and sour flavor, the fermentation occurs spontaneously through native microbial communities dominated by lactic acid bacteria (LAB), which coagulate the milk into dadih. In this review, the microbial composition, functional biomolecules, and nutritional properties of dadih are comprehensively elaborated based on existing data. The compiled studies demonstrate that LAB play a critical role in producing functional compounds, including short-chain fatty acids, exopolysaccharides, bacteriocins, and ACE-inhibitory peptides. These compounds contribute to the production of beneficial effects, including antioxidant, antimicrobial, antihypertensive, and antidiabetic activities. Alongside the buffalo milk base, the diverse findings of indigenous LAB are determined by regional specificity, driven by environmental factors such as bamboo type and fermentation conditions. Consequently, dadih consists of promising health functions comparable to commonly used mammal milk, unique for its microbial activity and natural fermentation. Future research is recommended to discover more about unvalidated compounds, improve fermentation standardization, and explore potential applications in probiotic and nutraceutical development.

Dadih是一种来自印度尼西亚西苏门答腊岛的传统发酵水牛奶，反映了米南卡保族的文化遗产，同时也是一种功能性菜肴，其科学潜力尚未得到充分认识。它的特点是质地厚实，味道酸酸，通过以乳酸菌（LAB）为主的天然微生物群落自发发酵，使牛奶凝固成大饼。本文在现有资料的基础上，对豆豉的微生物组成、功能生物分子和营养特性进行了全面阐述。编译的研究表明，LAB在产生功能化合物，包括短链脂肪酸、外多糖、细菌素和ace抑制肽方面起着关键作用。这些化合物有助于产生有益的作用，包括抗氧化、抗菌、抗高血压和抗糖尿病活性。除了水牛奶基础，本地LAB的多样性发现是由区域特异性决定的，受竹类型和发酵条件等环境因素的驱动。因此，豆豉具有与常用哺乳动物乳汁相当的有前途的保健功能，其微生物活性和自然发酵是独一无二的。未来的研究建议发现更多未经验证的化合物，提高发酵标准化，并探索益生菌和营养保健开发的潜在应用。

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引用次数: 0

Green tea processing enhanced the quality of Eucommia ulmoides tea 绿茶加工提高了杜仲茶的品质

Food chemistry advances

Pub Date : 2026-01-07 DOI: 10.1016/j.focha.2026.101223

Jinfeng Zhou , Haocheng Liu , Yuqian Tang , Jian Li , Xueke Sun , Jiguo Yang

Eucommia ulmoides tea, a traditional herbal tea, is characterized by a strong medicinal flavor and pronounced astringency. In contrast, green tea is known for its fresh aroma and refreshing taste. This study employed green tea processing techniques to enhance the flavor profile of Eucommia ulmoides tea by mitigating its overpowering medicinal taste and reducing astringency. Widely targeted metabolomic analysis indicated that green tea processing reconstructed the biosynthetic pathways of flavonoid biosynthesis, isoflavonoid biosynthesis, and secondary metabolism in Eucommia ulmoides tea. Specifically, the levels of flavonols and flavanols (e.g., rutin, (-)-epicatechin, and catechin) were significantly increased, while the concentrations of citric and malic acids were reduced, and l-lactic acid levels were elevated, resulting in a smoother and more balanced flavor profile. Additionally, compared to commercially available teas, the antioxidant capacity of Eucommia ulmoides green tea was significantly enhanced. These findings underscore the substantial impact of processing on the chemical composition of Eucommia ulmoides green tea and provide valuable insights for quality control and product development within the tea industry.

杜仲茶是一种传统的凉茶，具有浓郁的药味和明显的涩味。相比之下，绿茶以其清新的香气和清爽的口感而闻名。本研究采用绿茶加工技术，通过减轻杜仲茶浓烈的药味和减少涩味来改善杜仲茶的风味。广泛针对性的代谢组学分析表明，绿茶加工重建了杜仲茶类黄酮生物合成、异黄酮生物合成和次生代谢的生物合成途径。具体来说，黄酮醇和黄烷醇（例如，芦丁，(-)-表儿茶素和儿茶素）的水平显著增加，而柠檬酸和苹果酸的浓度降低，l-乳酸水平升高，从而产生更顺滑和更平衡的风味。此外，与市售茶相比，杜仲绿茶的抗氧化能力显著增强。这些发现强调了加工对杜仲绿茶化学成分的重大影响，并为茶叶行业的质量控制和产品开发提供了有价值的见解。

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引用次数: 0

Yam (Dioscorea trifida L.f.): A review of its nutritional value, benefits, and food applications 山药（Dioscorea trifida L.f.）：其营养价值、益处和食品应用的综述

Food chemistry advances

Pub Date : 2026-01-06 DOI: 10.1016/j.focha.2025.101207

Alexandra Lizandra Gomes Rosas , Laura Martins Fonseca , Bruna da Fonseca Antunes , Thaís Regina Rodrigues Vieira , Thamyres César de Alburquerque Sousa , Camila Quevedo Oppelt , Glenio do Couto Pinto Junior , Elessandra da Rosa Zavareze , Adriana Dillenburg Meinhart

Yam (Dioscorea trifida L.f.), a tuberous root native to South America, lacks extensive research on its chemical composition and biological potential. This systematic literature review aimed to gather and analyse available information on its origin, biological activities, and technological applications. Despite the socioeconomic importance of tuberous roots in Brazil, there are still significant gaps regarding their productivity, especially on small family farms. Yam exhibits a variety of colors (white to purple) attributed to the presence of bioactive antioxidant compounds. This tuberous root has carbohydrates with potential for industrial applications such as starch extraction, flour production, biodegradable films, and craft beers. A total of 82 articles were found, spanning from 1973 to 2025. The most important WoS categories were Agriculture with 33 articles, Plant Sciences with 25, Food Science and Technology with 14, Chemistry with 11, and Virology with 6. However, research on yam is notably limited, with only a few relevant studies available in the literature. Hence, a comprehensive review focusing on its nutritional value, benefits, and application in food products is of great importance. Discovering the full potential of this unconventional tuberous root can contribute to technological and agricultural advancements.

山药（Dioscorea trifida L.f.）是一种原产于南美洲的块根植物，其化学成分和生物学潜力缺乏广泛的研究。本系统文献综述旨在收集和分析有关其来源、生物活性和技术应用的现有信息。尽管块根在巴西具有重要的社会经济意义，但其生产力仍存在巨大差距，特别是在小型家庭农场。山药呈现出各种各样的颜色（白色到紫色），这归功于其生物活性抗氧化化合物的存在。这种块根含有碳水化合物，具有潜在的工业应用，如淀粉提取、面粉生产、可生物降解薄膜和精啤酒。共发现82篇文章，时间跨度从1973年到2025年。最重要的WoS分类是农业（33篇）、植物科学（25篇）、食品科学与技术（14篇）、化学（11篇）和病毒学（6篇）。然而，对山药的研究明显有限，文献中只有少数相关研究。因此，对其营养价值、益处及其在食品中的应用进行全面的综述是非常重要的。发现这种非常规块根的全部潜力可以促进技术和农业的进步。

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引用次数: 0

From translational medicine to functional foods: Mechanistic insights and therapeutic applications of hormetic phytochemicals 从转化医学到功能食品：致热植物化学物质的机理和治疗应用

Food chemistry advances

Pub Date : 2026-01-06 DOI: 10.1016/j.focha.2025.101204

Kajal Rana , Sristi Kumari , Garima Chouhan , Dev Sehgal, Praveen Yadav, Abhay Tiwari

Dietary phytochemicals, also termed nutritional hormetins, are gaining attention for their ability to induce hormesis. Hormesis describes a biphasic dose-response, where low-to-moderate exposure activates adaptive cellular defenses, while higher doses may be detrimental. Plant-derived compounds such as curcumin, luteolin, allicin, sulforaphane, and tomatidine trigger stress-response pathways mediated by diverse transcription factors and kinases. Notable examples include AMPK-mediated activation of Sirtuin-1, and Nrf2 and FOXO signaling, which regulate antioxidant enzymes, neurotrophic factors, and cytoprotective proteins. Regulation of these pathways offers a promising strategy against both communicable and non-communicable diseases. In infections, hormetic phytochemicals enhance host immunity and restrict pathogen survival. In non-communicable diseases such as diabetes, obesity, cancer, and neurodegeneration, they strengthen antioxidant defense, modulate glucose metabolism, suppress chronic inflammation, induce apoptosis of abnormal cells, and restore neuronal resilience. Substantial evidence supports their target-specific actions, pathway regulation, systemic protection, and safety for human use. Incorporation of such phytochemicals into fortified and functional foods presents a sustainable, cost-effective approach for prevention and management of global health challenges. Thus, hormetic phytochemicals provide an innovative strategy bridging traditional medicine and modern therapeutics. This review highlights their role in hormetic cellular responses, therapeutic applications, and potential in functional food development.

膳食植物化学物质，也被称为营养激效素，因其诱导激效的能力而受到关注。激效描述了一种双相剂量反应，其中低至中等剂量的暴露激活了适应性细胞防御，而高剂量可能有害。植物源性化合物如姜黄素、木犀草素、大蒜素、萝卜硫素和番茄碱可触发由多种转录因子和激酶介导的应激反应途径。值得注意的例子包括ampk介导的Sirtuin-1、Nrf2和FOXO信号的激活，它们调节抗氧化酶、神经营养因子和细胞保护蛋白。对这些途径的调控为防治传染性和非传染性疾病提供了一种有希望的战略。在感染中，刺激性植物化学物质增强宿主免疫力，限制病原体存活。在非传染性疾病，如糖尿病、肥胖、癌症和神经退行性疾病中，它们加强抗氧化防御，调节葡萄糖代谢，抑制慢性炎症，诱导异常细胞凋亡，恢复神经弹性。大量证据支持它们的目标特异性作用、途径调节、系统保护和人类使用的安全性。将这类植物化学物质纳入强化食品和功能性食品中，为预防和管理全球健康挑战提供了一种可持续的、具有成本效益的方法。因此，致敏植物化学物质提供了一种创新的策略，连接传统医学和现代疗法。本文综述了它们在细胞辐射反应中的作用、治疗应用以及在功能性食品开发中的潜力。

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引用次数: 0

Performance of a crude enzymatic cocktail produced by Aspergillus niger LBM 321 in the recovery of bound phenolic compounds 黑曲霉LBM 321生产的粗酶鸡尾酒回收结合的酚类化合物的性能

Food chemistry advances

Pub Date : 2026-01-05 DOI: 10.1016/j.focha.2026.101221

Gabriela Verónica Díaz , Romina Olga Coniglio , María Daniela Rodríguez , Mayra Florencia Bordaquievich , Pedro Darío Zapata , María Isabel Fonseca

Jabuticaba (Plinia cauliflora) processing generates substantial epicarp waste rich in phenolic compounds, which have antioxidant and health‐promoting potential. To valorize the jabuticaba epicarps via a green biotechnological approach, we developed and optimized an enzyme extraction of phenolic compounds using a fungal cocktail produced by Aspergillus niger LBM 321. A central composite design was employed to evaluate the effects of temperature, pH, and time of extraction. The optimal conditions were 38.5 °C, pH 5.34, and 10 h yielded 72.94 mg GAE 100 mL⁻¹. Under these conditions, enzymatic extraction outperformed alkaline hydrolysis (1 N NaOH, pH 9.5) and commercial enzyme extraction (Viscozyme L). UHPLC‐MS/MS analysis revealed that ρ-coumaric and ferulic acids were the predominant phenolics in the fungal enzyme extracts, suggesting preferential liberation of ester‐linked hydroxycinnamic acids from the cell wall matrix. FTIR spectroscopy presented enhanced C–O stretching bands after enzymatic treatment, indicating selective polysaccharide hydrolysis and release of phenolic compounds. This study demonstrates that A. niger LBM 321 enzymes offer an eco-friendly and cost-effective strategy for recovering high-value phenolics from jabuticaba epicarps. By converting waste into functional ingredients, this approach supports a circular‐economy model and aligns with consumer demands for natural, sustainable food additives.

Jabuticaba （Plinia cauliflora）加工产生大量富含酚类化合物的外果皮废物，具有抗氧化和促进健康的潜力。为了通过绿色生物技术方法对胡杨外皮进行价值评价，我们开发并优化了一种利用黑曲霉LBM 321产生的真菌鸡尾酒提取酚类化合物的酶提取方法。采用中心复合设计评价提取温度、pH和时间的影响。最适条件为38.5℃，pH 5.34, 10 h，得到72.94 mg GAE 100 mL⁻¹。在此条件下，酶萃取优于碱性水解（1 N NaOH, pH 9.5）和商业酶萃取（Viscozyme L）。UHPLC - MS/MS分析显示，在真菌酶提取物中，ρ-香豆酸和阿魏酸是主要的酚类物质，表明酯连接的羟基肉桂酸优先从细胞壁基质中解放出来。FTIR光谱显示，酶处理后C-O拉伸带增强，表明多糖选择性水解和酚类化合物释放。本研究表明，黑曲霉LBM 321酶是一种既环保又经济的方法，可用于从叶柄中回收高价值的酚类物质。通过将废物转化为功能性成分，这种方法支持循环经济模式，并符合消费者对天然、可持续食品添加剂的需求。

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引用次数: 0

The impact of germination methods on the quality and physicochemical properties of rice 发芽方式对水稻品质及理化性质的影响

Food chemistry advances

Pub Date : 2025-12-24 DOI: 10.1016/j.focha.2025.101215

Andi Nur Faidah Rahman , Adiansyah Syarifuddin , Evina Vensia Nababan , Yuyun Adelin , Asmaul Husnah

Hydrolytic enzymes that degrade macromolecules and synthesise bioactive compounds are activated during germination. While BR and UDR require soaking to raise grain moisture and initiate growth, DTR germinates without soaking due to its naturally higher moisture content. These differences highlight the need to compare germination induced physicochemical alterations among BR, UDR, and DTR. Germination affected several quality parameters. Water content ranging from 11.49 % to 13.34 %. Significant increases were observed in GABA (1.41–14.49 mg/100 g), phosphorus (73.98–304.76 mg/100 g), magnesium (16.45–116.12 mg/100 g), crude fiber (6.77–7.85 %), fat (1.79–3.46 %), protein (8.24–8.92 %), and calories (348.80–366.70 Kcal/100 g), particularly in BR and DTR. Carbohydrates decreased from 76.28 % to 71.49 %. IC₅₀ declined in UDR and BR but increased markedly in DTR (37253.20 mg/L). Milling yield decreased in all germinated samples, ranging from 65 % (UDR) to 74.67 % (BR). Sensory attributes also declined. Although DTR exhibited the highest GABA and IC₅₀, BR demonstrated the most favorable nutritional changes overall; however, SEM analysis showed noticeable kernel cracking in BR. Overall, these results indicate that physicochemical and nutritional changes during germination are strongly influenced by the sequence of germination steps.

降解大分子和合成生物活性化合物的水解酶在萌发过程中被激活。BR和UDR需要浸水来提高籽粒水分，促进生长，而DTR由于其天然含水量较高，无需浸水即可发芽。这些差异突出了比较BR、UDR和DTR发芽诱导的理化变化的必要性。发芽影响了几个品质参数。含水量为11.49% ~ 13.34%。GABA （1.41-14.49 mg/100 g）、磷（73.98-304.76 mg/100 g）、镁（16.45-116.12 mg/100 g）、粗纤维（6.77 - 7.85%）、脂肪（1.79 - 3.46%）、蛋白质（8.24 - 8.92%）和热量（348.80-366.70 Kcal/100 g）显著增加，尤其是BR和DTR。碳水化合物从76.28%下降到71.49%。UDR和BR组IC50均降低，DTR组显著升高（37253.20 mg/L）。所有发芽样品的碾磨率均下降，UDR为65% ~ BR为74.67%。感官属性也下降了。虽然DTR表现出最高的GABA和IC50，但BR总体上表现出最有利的营养变化；然而，SEM分析显示BR中有明显的仁裂。总体而言，这些结果表明发芽过程中的理化和营养变化受发芽步骤顺序的强烈影响。

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引用次数: 0

Effect of meat particle size and different value cuts on the quality and ultrastructure of restructured mutton slices 肉粒度和不同切值对重组羊肉片质量和超微结构的影响

Food chemistry advances

Pub Date : 2025-12-24 DOI: 10.1016/j.focha.2025.101214

G.V.Bhaskar Reddy , A.R. Sen , Ajay S. Desai , B.M. Naveena , P. Amaravathi , Abderrahmane Aït-Kaddour , Zuhaib F. Bhat

The impact of meat particle size and different value cuts was evaluated on the quality of restructured mutton slices (RMS). RMS were developed using meat of different particle sizes (T1 and T2 = 1.5 cm; T3 and T4 = 2.5 cm) and value cuts (T1 and T3 = 100 % high-value cuts; T2 and T4 = 80 % high-value cuts + 20 % low-value cuts) through a hot-set binding system. The addition of low-value cuts and increasing the particle size negatively affected some of the quality parameters of RMS (such as batter stability, total protein extractability, collagen content, collagen solubility, water holding capacity (WHC), and cooking yield). The particle size and the meat cuts affected (P < 0.05) the proximate composition, texture and instrumental colour [redness (a*) and lightness (L*)] of the products. Electrophoretic analysis of the T1 samples showed increased protein fragmentation within the molecular weight ranges of 35–48 kDa and 180–245 kDa. RMS samples prepared using 1.5 cm meat particles (notably T1) displayed a more homogeneous and regular microstructural arrangement, characterized by a denser protein network. Both particle size and type of meat cuts were found to differentially influence the sensory attributes of RMS, indicating a critical role in the product quality.

研究了肉质颗粒大小和不同切值对重组羊肉片质量的影响。RMS是用不同粒度的肉（T1和T2 = 1.5 cm； T3和T4 = 2.5 cm）和价值切块（T1和T3 = 100%高价值切块；T2和T4 = 80%高价值切块+ 20%低价值切块）通过热固结合系统开发的。添加低价值切屑和增加粒径对RMS的一些质量参数（如面糊稳定性、总蛋白提取率、胶原蛋白含量、胶原蛋白溶解度、持水能力（WHC）和蒸煮得率）产生负面影响。颗粒大小和肉块影响（P < 0.05）产品的近似组成、质地和仪器颜色[红度（a*）和亮度（L*）]。对T1样品的电泳分析表明，在分子量为35-48 kDa和180-245 kDa的范围内，蛋白质片段化增加。使用1.5 cm肉颗粒（特别是T1）制备的RMS样品显示出更均匀和规则的微观结构排列，其特征是蛋白质网络更密集。发现颗粒大小和肉块类型对RMS的感官属性有不同的影响，表明在产品质量中起着关键作用。

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引用次数: 0

Effect of supercritical CO₂ extraction and the Soxhlet method on the content of curcuminoids, phenolic compounds, and antioxidant activity in Curcuma longa L 超临界co2萃取和索氏法对姜黄素、酚类化合物含量及抗氧化活性的影响

Food chemistry advances

Pub Date : 2025-12-23 DOI: 10.1016/j.focha.2025.101212

Evelyn Pelayo-Velásquez , Norma Gamarra-Mendoza , Carlos Seguil-Mirones , Moisés Mendoza-Álvarez , Mery Cusiche-Huamaní , Alex Pilco-Núñez

Turmeric roots from the tropical regions of Peru's Junín province were used. These roots are important in both gastronomy, due to their flavour and colour, and traditional medicine, due to their bioactive properties. This study involved a physicochemical analysis of fresh turmeric rhizomes to determine their degree of maturity. The study aimed to evaluate the effect of supercritical CO₂ (Sc-CO₂) pressure and temperature on the extraction of turmeric extract (TE), its curcuminoid content and its antioxidant activity. The rhizomes were prepared for extraction using both Sc-CO₂ and the Soxhlet method. The extracts were analysed by HPLC to quantify the curcuminoids, and by spectrophotometry to determine the total phenolic content (TPC) and the antioxidant activity (AA). Significant differences (p < 0.05) were observed in the extracts obtained with Sc-CO₂ at 50 °C and 25 MPa, which exhibited higher levels of demethoxycurcumin (DMC), curcumin (CC) and total curcuminoids (TC). Soxhlet extraction resulted in higher curcuminoid yields. The TPC and AA (DPPH method) of the Sc-CO₂ extracts at 50 °C and 25 MPa were higher than those of the Soxhlet extracts. These results highlight that supercritical CO₂ extraction is an environmentally friendly technology that prevents the degradation of curcuminoids, as demonstrated by higher DPPH free radical scavenging activity than that observed in Soxhlet extracts.

使用了秘鲁Junín省热带地区的姜黄根。由于其味道和颜色，这些根在烹饪和传统医学中都很重要，因为它们具有生物活性。本研究对新鲜姜黄根茎进行了理化分析，以确定其成熟程度。研究了超临界CO₂（Sc-CO₂）压力和温度对姜黄提取物（TE）提取、姜黄素含量及抗氧化活性的影响。用Sc-CO - 2和索氏法分别提取根状茎。采用高效液相色谱法测定姜黄素含量，分光光度法测定总酚含量（TPC）和抗氧化活性（AA）。在50°C和25 MPa条件下，用Sc-CO₂处理得到的提取物中去甲氧基姜黄素（DMC）、姜黄素（CC）和总姜黄素（TC）含量较高（p < 0.05）。索氏提取法提高了姜黄素的收率。在50℃和25 MPa条件下，Sc-CO₂提取物的TPC和AA （DPPH法）均高于Soxhlet提取物。这些结果表明，超临界CO 2萃取是一种环境友好的技术，可以防止姜黄素的降解，证明了比索氏提取物更高的DPPH自由基清除活性。

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引用次数: 0

Bioactive Perilla frutescens hydrodistillation residue extract as antioxidant and anti-melanosis preservatives for whiteleg shrimp 紫苏水蒸馏渣提取物对白对虾抗氧化及抗黑化防腐作用的研究

Food chemistry advances

Pub Date : 2025-12-22 DOI: 10.1016/j.focha.2025.101213

Quy Van Nguyen, Dao Thi Anh Phan

Turning the solid residue of essential oil hydrodistillation into a reusable source, discovering its composition and bioactivities for anti-oxidative and anti-melanosis applications in seafood preservation has revealed promising and significant insights that previous studies have not. Perilla frutescens (PF-E) residue extracts showed the greatest antioxidant and tyrosinase inhibition activities, which is ascribed to their abundant polyphenols and flavonoids determined by total phenolic content (TPC), total flavonoid content (TFC), Fourier-transform infrared (FT-IR) spectroscopy, and high-performance liquid chromatography-mass spectrometry (HPLC-MS) analyses. Afterward, PF-E-2 extract at a concentration of 0.25 % (w/v) showed better inhibitory effect on melanosis development in whiteleg shrimp (Litopenaeus vannamei) than 0.1 % (w/v) concentration, performed equivalently to 0.5 % (w/v) concentration and commercial preservative sodium metabisulfite (SMS, 1.25 % w/v) during 12-h refrigerated preservation of shrimp, and was selected as the most suitable concentration for long-term preservation. Noticeably, variations in melanosis development, pH, lipid peroxidation, microorganisms, nitrogen-based contents, and stiffness in shrimps treated with the PF-E-2 extract were no statistical difference from that of the SMS-treated during eight-day preservation at 1 − 3 °C (p > 0.05). These findings potentiate using PF-E as an economical and effectively benignant alternative to SMS in refrigerated storage of whiteleg shrimps.

将精油加氢蒸馏固体残渣转化为可重复利用的资源，发现其在海鲜保鲜中的抗氧化和抗黑变的组成和生物活性，揭示了以往研究没有的前景和重要的见解。紫苏（Perilla frutescens, sf - e）残提物的抗氧化活性和酪氨酸酶抑制活性最高，这是因为紫苏残提物中含有丰富的多酚类物质和黄酮类物质（经总酚含量（TPC）、总黄酮含量（TFC）、傅里叶变换红外光谱（FT-IR）和高效液相色谱-质谱（HPLC-MS）分析）。结果表明，0.25% （w/v）浓度的PF-E-2提取物对凡纳滨对虾（Litopenaeus vannamei）黑化发育的抑制作用优于0.1% （w/v）浓度，与0.5% （w/v）浓度和商用防腐剂代谢亚硫酸钠（SMS, 1.25% w/v）冷藏保存12 h的效果相当，是长期保存的最佳浓度。值得注意的是，在1 ~ 3°C条件下保存8天的过程中，PF-E-2提取物处理的对虾在黑化发展、pH、脂质过氧化、微生物、氮基含量和硬度方面的变化与sm处理的对虾没有统计学差异（p > 0.05）。这些研究结果表明，使用PF-E作为冷冻储存白螯虾的一种经济、有效、有益的替代品。

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引用次数: 0