Food Chemistry-X
·
2024
·
IF 6.5
Xin Meng,Fang Wang,Chao-Hong Fu,Lin Zeng,Zhen-Hua Chen,Qizhen Du,Zhi-Hui Feng,Jun-Feng Yin,Yong-Quan Xu
Osmanthus fragrans is an evergreen shrub with a pleasant fragrance and a wide range of applications in many fields. The condensed hydrolat obtained during the drying process of its fresh flowers was collected in a low-temperature vacuum environment and its sensory evaluation and volatile components were studied. The main aroma compounds in Osmanthus fragrans were dihydro- β -ionone, nonanal, β -cyclocitral, β -ionone, benzaldehyde, α -ionone, and 6-methyl-5-hepten-2-one, whose contents were used as the main evaluation criteria, and the hydrolats obtained under different scenting and drying times were compared. This process can effectively collect the aroma components in Osmanthus fragrans and the optimal drying conditions were 50 °C for 5 h. The hydrolat was used to provide the scent of osmanthus black tea, which had a fresher and mellower taste, while the fragrance of osmanthus was abundant. These results show that osmanthus hydrolat can be used to provide the scent of floral black tea. Chemical compounds studied in this article (−)-Catechin (PubChem CID: 1203); (−)-epigallocatechin gallate (PubChem CID: 65064); (−)-epicatechin gallate (PubChem CID: 367141); (−)-epigallocatechin (PubChem CID: 72277); (−)-epicatechin (PubChem CID: 72276); (−)-gallocatechin gallate (PubChem CID: 199472); (−)-catechin gallate (PubChem CID: 6419835); (−)-gallocatechin (PubChem CID: 9882981).
研究领域:
食品科学
·
植物学
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DOI
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2017
·
IF 3.181
Guan-Lin Chen,Song-Gen Chen,Yi Xiao,Nan-Lin Fu
In order to find new sources of natural antioxidants, total phenolic content (TPC) and total flavonoid content (TFC) of 30 flowers in their free, esterified and insoluble-bound forms were determined. Rosa rugosa Thunb (pink) showed the highest TPC, and Osmanthus fragrans had the highest TFC. The antioxidant activities of 30 flowers were determined by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH), ferric reducing antioxidant power (FRAP), and trolox equivalent antioxidant capacity (TEAC) assays. Rosa rugosa Thunb (purple) and Rosa rugosa Thunb (pink) had the highest DPPH (612.79 and 544.75 μmol Trolox/g DW), FRAP (273.10 and 301.14 μmol Trolox/g DW) and TEAC (1013.71 and 937.19 μmol Trolox/g DW) value. Furthermore, several phenolic compounds were detected using ultra performance liquid chromatography (UPLC) technique, and (+)-catechin, ferulic acid, isoquercitrin, and quercitrin were widely found in these flowers. The results implied that the flowers were important natural sources of bioactive components with higher antioxidant capacities for use in the food and pharmaceutical industries.
研究领域:
植物学
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食品科学
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药理学
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产品关联
DOI
高影响因子
FLAVOUR AND FRAGRANCE JOURNAL
·
2023
·Vol. 38
·期 2
·73-82
·
IF 2.6
Jiaying Gu,Ming Liu,Lin Li,Lulu Zhou,Lei He,Weijun Deng,Jing Hu
The leather with the long-lasting fragrance is critical for functional leather commodities but limited by poor temperature durability, low loading capacity and inferior flexural resistance. Herein, we develop a novel double-shell fragrance release system via both interfacial polymerization and freeze inducement. Osmanthus fragrance (OF) was encapsulated with polyurethane (PU) and silk fibroin (SF), the double-shell microcapsules with remarkable stability and enhanced sustained release property can be prepared. The OF@PU/SF microcapsules had well-defined spherical shape with an average diameter of 5.21 μm measured by Scanning Electron Microscopy (SEM), which was larger than the single-shell microcapsules (OF@SF) with the size of 1.70 μm. The thermogravimetric analysis (TGA) indicated that the OF loading capacity (LC) of OF@PU/SF microcapsules was 51.7%. Furthermore, the sustained release measurements by UV–vis absorption spectra clarified that 22.9% OF released from OF@PU/SF microcapsules during 30 days, lower than 36.7% of OF@SF microcapsules, much less than nearly 100% of free OF. Finally, the OF@PU/SF microcapsules were applied in leather finishing to efficiently improve the odour of the leather. The aromatic leather possessed sustained aroma with great stability enabling high temperature durability and flexural resistance property.
研究领域:
材料科学
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皮革化学
·
芳香化学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2022
·
IF 3.388
Ming-Yang Wang,Ping Zhang,Yu-Zhu Zhang,Xiao-Yan Yuan,Rong-Xiang Chen
Osmanthus fragrans (Thunb.) Lour. flowers are important natural resource of phenolic compounds, which have antioxidant activities and have been consumed as functional food and dietary supplements for thousand years. Ultra-performance liquid chromatography coupled with electrochemical detection (UPLC-ECD) was developed to simultaneously analyze the eight phenolic compounds in Osmanthus fragrans flowers collected from different regions across China. The UPLC-ECD fingerprint was established for identification and comprehensive quality control. The antioxidant capacities of Osmanthus fragrans flowers were evaluated, and results were compared with those spectrophotometric antioxidant methods. A highly positive relationship was confirmed between the total peak area of characteristic components in chromatogram and the antioxidant potential determined by spectrophotometry with correlation coefficient greater than 0.80 (p < .01). Grey relational analysis showed that acteoside had the highest degree of correlation with antioxidant capacity. These results provided evidence to support the use of UPLC-ECD as a simple, rapid, and reliable method for electroactive phenolic component determination and antioxidant capacity quantification in vitro system.
研究领域:
植物学
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分析化学
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食品科学
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DOI
高影响因子
MOLECULES
·
2023
·Vol. 28
·期 17
·6305
·
IF 4.6
Zhemin Xie,Sijie Diao,Ruizheng Xu,Guiyu Wei,Jianfeng Wen,Guanghui Hu,Tao Tang,Li Jiang,Xinyu Li,Ming Li,Haifu Huang
The exploration of low-cost, high-performance adsorbents is a popular research issue. In this work, a straightforward method that combined hydrothermal with tube firing was used to produce Osmanthus fragrans biomass charcoal (OBC) from low-cost osmanthus for dye adsorption in water. The study examined the parameters of starting concentration, pH, and duration, which impacted the process of adsorption of different dyes by OBC. The analysis showed that the adsorption capacities of OBC for six dyes: malachite green (MG,C0= 800 mg/L, pH = 7), Congo red (CR,C0= 1000 mg/L, pH = 8), rhodamine B (RhB,C0= 500 mg/L, pH = 6), methyl orange (MO,C0= 1000 mg/L, pH = 7), methylene blue (MB,C0= 700 mg/L, pH = 8), and crystalline violet (CV,C0= 500 mg/L, pH = 7) were 6501.09, 2870.30, 554.93, 6277.72, 626.50, and 3539.34 mg/g, respectively. The pseudo-second-order model and the Langmuir isotherm model were compatible with the experimental findings, which suggested the dominance of ion exchange and chemisorption. The materials were characterized by using XRD, SEM, FTIR, BET, and XPS, and the results showed that OBC had an outstanding specific surface area (2063 m2·g–1), with potential adsorption mechanisms that included electrostatic mechanisms, hydrogen bonding, and π-π adsorption. The fact that the adsorption capacity did not drastically decrease after five cycles of adsorption and desorption suggests that OBC has the potential to be a dye adsorbent.Keywords:osmanthus fragrans biomass charcoal;adsorbent;high efficiency;dye adsorption;regeneration cycle
研究领域:
环境科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
Scientific Reports
·
2017
·Vol. 7
·期 1
·1-10
·
IF 4.259
Mao Shuqin,Wang Kaidi,Lei Yukun,Yao Shuting,Lu Baiyi,Huang Weisu
The antioxidant synergistic effects of Osmanthus fragrans flowers with green tea were evaluated, and their major antioxidant compounds contributed to the total amount of synergy were determined. The antioxidant compounds in O. fragrans flowers with green tea were identified by LC-MS and quantified by UPLC-PDA. The synergistic antioxidant interactions between O. fragrans flowers with green tea and their antioxidant compounds were tested using the Prieto’s model after the simulated digestion. The main antioxidant compounds in O. fragrans flowers were acteoside and salideroside, whereas the main antioxidant compounds in green tea were caffeine, gallic acid, and L-epicatechin. The significant synergistic effect between O. fragran s flowers and green tea was observed and among nearly all of the combinations of their antioxidant compounds. Among the combinations, acteoside and gallic acid contributed most to the antioxidant synergy between O. fragrans flowers and green tea. However, the simulated digestion decreased this antioxidant synergy because it reduced the contents and the antioxidant capacities of their compounds, as well as the antioxidant synergy among the compounds.
研究领域:
食品科学
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植物化学
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DOI
PubMed
高影响因子
ACS Sustainable Chemistry & Engineering
·
2023
·
IF 8.4
Lulu Zhou,Yujia Huo,Yajun Cheng,Wei Guang,Xinyi Sun,Weijun Deng,Jing Hu
Encapsulation of fragrance in micro/nanocapsules can preserve its own unique aroma in harsh environments and is the main way for leather perfuming to cover the peculiar odor of traditional leather products. Despite the success of post loading fragrance, limited consideration has been given to the tedious preparation procedures and the unacceptable loading efficiency. Herein, a highly efficient and straightforward one-pot loading method was developed to prepare osmanthus fragrance-silica nanocapsules (OF-SiO2 NCs) via hydrolysis and condensation reactions. The particle size could be easily controlled from 158 to 1063 nm with an OF loading efficiency of 10.2–18.7%, as desired by changing the solute content or altering the reaction temperature. Simultaneously, the above factors were found to affect the degree of ordered mesopores by promoting either the self-assembly of the surfactant–silica micelles or the condensation of the silica. The developed OF-SiO2 NCs were applied to perfume the cow leather-wet blue and sheep leather-dyed crust, which improved obviously the smelly odor. Moreover, up to two weeks of aromatic fragrance sustained release gave evidence of the highly incense retention time. These features highlight the potential use of OF-SiO2 NCs for aromatic leather products.
研究领域:
材料科学
·
香料化学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Qingzhao Shi,Guobi Chai,Xiujuan Xu,Wu Fan,Chaojun Wu,Lingbo Ji,Hui Xi,Jian Mao,Junhui Liu,Yubing Song,Qidong Zhang
The proportion of odorants has a key effect on the odor/flavor profile of perfumes or food products. However, direct encapsulation changes the odorant release characteristics, resulting in corresponding variations in their organoleptic qualities. In this study, nine key odorants (KOs) of Osmanthus absolute (OA) were identified for the aroma reconstruction of OA. Inclusion complexes of β-cyclodextrin (β-CD) with KOs (KO-β-CDs) were obtained via co-precipitation, the loading of KOs in β-CD was varied from 34.86 to 108.88 mg/g. Based on the aroma release behavior analyses, main aroma characteristics of OA were reconstructed from the KO-β-CDs via replication of the headspace KO distributions of OA. Aroma profile evaluation validated the effectiveness of aroma reconstruction. Besides, the release characteristics of directly encapsulated OA (OA-β-CD) and OA were found to significantly differ. For example, linalool oxide furanoid contributed greater than 20% of the total KOs in the headspace of OA, contributed only 8.89% in the headspace of the OA-β-CD. Further, the aroma intensity of the five main descriptors was reduced to different degrees. The KO-β-CDs mixture resembles the odor profile of OA to a greater degree than OA-β-CD. Our methodology provides a route to maintain the organoleptic quality of flavors in β-CD inclusion complexes.
研究领域:
食品科学
·
香料化学
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DOI
高影响因子
FLAVOUR AND FRAGRANCE JOURNAL
·
2020
·Vol. 36
·期 1
·84-98
·
IF 1.598
Jing Hu,Peiting Du,Shanshan Liu,Qinghe Liu,Weijun Deng
Fragrance and flavor capsules are generally dried into powders due to the convenience of preservation and transportation, while drying has great effect on encapsulation. In this study, osmanthus flavor (OF) and hydroxypropyl-β-cyclodextrin (HP-β-CD) were used to prepare OF and HP-β-CD inclusion complex (OF-CD). OF-CD powders were obtained with oven-drying and freeze-drying, separately. The effect of drying methods was investigated with the morphology and odor evaluation first. The chemical structure and flavor loading ratio of OF-CDs were determined by Fourier transform infrared spectroscopy (FTIR) and Gas chromatography-mass spectrometry (GC-MS). The flavor was successfully be encapsulated by HP-β-CD forming OF-CD inclusion complex. Oven-drying led to compact blocky solid, while freeze-drying resulted in porous morphology. The amount of flavor in OF-CD with oven-drying (48.61 μg⁄g) was found lower than that in OF-CD with freeze-drying (58.1 μg⁄g). In particular, the content of alcoholics in OF-CD with oven-drying (11.8 μg⁄g) was much lower than that in OF-CD with freeze-drying (19.04 μg⁄g). Thermogravimetric analysis (TGA) showed that the average activation energy of OF-CD with oven-drying (66.3-135.4 kJ mol −1 ) was higher than OF-CD with freeze-drying (53.0-100.7 kJ mol −1 ) by 13.3-34.7 kJ mol −1 . More intermolecular hydrogen bonds in OF-CD with freeze-drying led to high encapsulation of partial components; however, they are not thermostable, resulting in fast release at high temperature. The better thermal stability of OF-CD with oven-drying makes itself a better candidate for flavor encapsulation for cooking at high temperature.
研究领域:
食品科学
·
化学工程
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产品关联
DOI
高影响因子
ANALYST
·
2019
·Vol. 144
·期 23
·6981-6988
·
IF 4.019
Xiaoyan Liao,Fangli Hu,Zilin Chen
Triterpenoids, as an important family of plant secondary metabolites, have important biological activities associated with health and disease prevention. In this work, we proposed a HPLC-MS method for profiling multiple groups of triterpenoid acids and triterpenoid esters differing only in one position of the hydroxyl or methyl group in O. fragrans fruits. A total of thirty-one compounds were identified, and twenty-seven components were discovered in O. fragrans fruits for the first time. The HPLC-MS profiling method was applied in the analysis of the triterpenoids of O. fragrans flowers, and the time courses of triterpenoids of O. fragrans fruits.
研究领域:
分析化学
·
植物化学
·
植物代谢组学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Maiquan Li,Cui Li,Tiantian Tao,Wenlan Li,Manjun Kang,Peitao Fu,Xia Liu,Wei Quan,Mingzhi Zhu,Zhonghua Liu
With the worldwide prevalence of hyperuricemia (HUA), safe and effective natural xanthine oxidase (XOD) inhibitors are in need. This research was aimed to reveal the promising XOD inhibitors in Osmanthus black tea. Here, the combination index (CI) values for TF3 and acteoside were below 0.9, confirming the synergistic inhibitory effects on XOD. Further research confirmed that TF3-acteoside was stronger in inducing static quenching of XOD fluorescence than TF3 or acteoside. Besides, the secondary structure of XOD was significant changed by TF3-acteoside, specifically a decrease in the content of α-Helix and random coil, accompanied by an increase in β-Sheet and β-Turn contents, ultimately its structural stability and rigidity was enhanced. Molecular docking and molecular dynamics simulation analysis verified that TF3-acteoside stably bound to XOD by multiple hydrogen bonds. This study will lay important theoretical basis for the advancement of novel XOD inhibitors and the application of osmanthus black tea in lowering uric acid (UA).
研究领域:
食品科学
·
生物化学
·
药理学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Xuewei Jia,Yuan Gao,Hui Xi,Chun Cui,Xiao Yang,Baojiang He,Chunping Xu,Mingqi Gao,Tianxiao Li
In this study, a flavor imitation method for Osmanthus fragrans aroma was developed using molecular docking screening and odor activity value (OAV) analysis. A screening range of 41 volatile compounds was defined through headspace solid‒phase microextraction (HS‒SPME) analysis of O. fragrans flowers and gas chromatography‒mass spectrometry (GC‒MS) determination of its essential oil. Molecular docking was performed using these compounds with ten chosen olfactory receptors (ORs) related to floral aroma, and a screening heat map was constructed by the cluster analysis of molecular docking energy. A total of 10 key flavor compounds located in the lower half of the heatmap were screened out in combination with OAV analysis, including linalool oxide, hotrienol, linalool, β -ionone, γ-decanolactone, geraniol, theaspirane, α -ionone, phenylethyl alcohol, and dihydro- β -ionone. The flavor imitation concentrations of the key flavor compounds were calculated on the basis of their peak areas in HS-SPME-GC‒MS and standard curves, which were also verified via an omission test. Sensory evaluation suggested that the recombination sample coating on the packaging papers was highly similar to the odors of natural O. fragrans flowers, which was also confirmed by electronic nose measurements and HS-SPME-GC‒MS. This study provides a fast and easy method for flavor simulation based on molecular docking screening.
研究领域:
食品科学
·
分子生物学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）