Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
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2024
·
IF 2.3
Lei Han,Zhaochun Jiang,Xuefei Zhang,Xiaomao Wu
Rosa roxburghii (R. roxburghii) is a unique, edible, medicinal fruit rich in vitamin C found in Southwest China. Triadimefon (TDF) is a triazole fungicide that is widely used to control powdery mildew in R. roxburghii. To assess the safety of TDF in R. roxburghii, an LC-MS/MS method was developed for the simultaneous quantification of TDF and its major metabolite, triadimenol (TDN) in R. roxburghii. Both TDF and TDN showed high correlation coefficients (>0.999) for the solvent- and matrix-matched calibrations. The recovery rates of TDF and TDN in R. roxburghii ranged from 90.18% to 100.42%, with a relative standard deviation (RSD) of 1.25%–9.22%. The limit of quantification (LOQ) was 0.01 mg·kg−1. The half-life of TDF in R. roxburghii was between 2.74 and 3.07 days, with terminal residues ranging from < LOQ to 1.84 mg·kg−1. Recommended maximum residue limits (MRLs) and safe pre-harvest intervals (PHIs) for TDF in R. roxburghii were 0.5 mg·kg−1 and 21 days, respectively. This study provides essential data for TDF’s safe and judicious use in R. roxburghii production.
研究领域:
植物保护
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分析化学
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食品安全
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DOI
PubMed
高影响因子
MOLECULES
·
2016
·Vol. 21
·期 9
·1204
·
IF 2.465
Meng-Hua Liu,Qi Zhang,Yuan-He Zhang,Xian-Yuan Lu,Wei-Ming Fu,Jing-Yu He
BothRosa roxburghiiandR. sterilis, belonging to the Rosaceae, are endemic species in Guizhou Province, China. The fruits of these two species are mixed-used as functional food in the region. Aiming to elucidate the phytochemical characteristics ofR. roxburghiiandR. sterilisfruits, the essential oils and constituents in a methanol extract have been analyzed and compared by GC-MS and UFLC/Q-TOF-MS, respectively. As a result, a total of 135 volatile compounds were identified by GC-MS and 91 components were different betweenR. roxburghiiandR. sterilisfruits; a total of 59 compounds in methanol extracts were identified by UFLC/Q-TOF-MS, including 13 organic acids, 12 flavonoids, 11 triterpenes, nine amino acids, five phenylpropanoid derivatives, four condensed tannins, two stilbenes, two benzaldehyde derivatives and one benzoic acid derivative; and nine characteristic compounds were found betweenR. roxburghiiandR. sterilisfruits. This systematic study plays an important role forR. roxburghiiandR. sterilisfruits in the product development.Keywords:Rosa roxburghii;Rosa sterilis;constituents;GC-MS;UFLC/Q-TOF-MS
研究领域:
植物学
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食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2018
·
IF 4.946
Lei Wang,Bin Zhang,Jie Xiao,Qiang Huang,Chao Li,Xiong Fu
Water-soluble polysaccharides (RTFP) were extracted from Rosa roxburghii Tratt fruit by hot water method. The physicochemical, functional, and hypoglycemic properties of RTFP were investigated. The results revealed that RTFP mainly contained carbohydrates (63.79 ± 0.73%, g/g), uronic acids (14.8 ± 0.06%, g/g), and proteins (4.10 ± 0.58%, g/g). RTFP was composed of arabinose, galactose, glucose, mannose, xylose, and fucose with molar percentages of 33.8, 37.3, 20.7, 1.74, 3.43, and 2.95%, respectively. Functional analyses indicated that RTFP had good oil-holding capacity, foaming properties, and emulsifying capacity. The rheological results showed that RTFP exhibited typical shear-thinning behavior and viscoelastic properties influenced by sample concentration, temperature and inorganic salt. Additionally, RTFP exhibited favorable inhibitory activities against α-glucosidase in a mixed inhibition type, and against α-amylase in an uncompetitive inhibition type. These results suggest that RTFP can be exploited as a multi-functional additive or hypoglycemic agent in foods, pharmaceuticals and cosmetics.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Ting-Ting Tu,Xiao-Hui Yuan,Yu-Heng Mao,Yan-Chun Wang,Zheng-Hao Chen,Lei Wang,You Luo,Chun-Xiao Wang,Shu-Yi Qiu,Ang-Xin Song
This study aimed to investigated the structural and physicochemical properties of two pectic polysaccharide fractions (RTFP1-2 & RTFP2) isolated from Rosa roxburghii Tratt fruit by anion-exchange and size-exclusion chromatography purification, as well as their protection on Bifidobacterium spp. against antibiotic damage. RTFP1-2 had a relatively lower molecular weight of 1.12 × 10 5 Da and RTFP2 had a higher molecular weight of 5.06 × 10 5 Da. Chemical composition analysis revealed that both RTFP1-2 and RTFP2 consisted of galacturonic acid (53.13 %, 64.73 %), galactose (27.26 %, 20.04 %), arabinose (3.57 %, 2.94 %), rhamnose (2.32 %, 1.67 %) and glucose (13.73 %, 10.62 %), respectively. These two pectic polysaccharides mainly contained homogalacturonan and rhamnogalacturonan I domain. RTFP1-2 and RTFP2 were resistant to in vitro gastrointestinal digestion with no more than 18 % (w/w) hydrolysis. Minimum inhibitory and bactericidal concentration (MIC and MBC) determination showed RTFPs could notably promote bifidobacterial survivals against three commonly used antibiotics with MIC increasing to ≥ 64 μg/mL and MBC to ≥ 512 μg/mL. The protection attributed to the viscous layers formed by the RTFPs surrounding the bacterial cells to prevent antibiotics from accessing to the bacteria. The viscous RTFP1-2 and RTFP2 also promoted the cohesion among bacterial cells and enhanced bacterial biofilm formation. The results suggested that RTFPs could be potential prebiotic additives used alone or supplemented with probiotic bacteria.
研究领域:
食品科学
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微生物学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
·
2024
·Vol. 25
·期 10
·5517
·
IF 4.9
Liangqun Li,Mei Peng,Yanfang Yan,Tingfei Deng,Qiancheng Liang,Xian Tao,Haodong Li,Juan Yang,Guandi He,Sanwei Yang,Xiaojun Pu,Xiaosheng Yang
Rose roxburghii, a horticulturally significant species within theRosagenus of the Rosaceae family, is renowned for its abundance of secondary metabolites and ascorbate, earning it the title ‘king of vitamin C’. Despite this recognition, the mechanisms underlying the biosynthesis and regulation of triterpenoid compounds inR. roxburghiiremain largely unresolved. In this study, we conducted high-performance liquid chromatography profiling across various organs ofR. roxburghii, including fruit, root, stem, and leaves, revealing distinct distributions of triterpenoid compounds among different plant parts. Notably, the fruit exhibited the highest total triterpenoid content, followed by root and stem, with leaf containing the lowest levels, with leaf containing the lowest levels. Transcriptomic analysis unveiled preferential expression of members from the cytochrome P450 (CYP) and glycosyltransferase (UGT) families, likely contributing to the higher accumulation of both ascorbate and triterpenoid compounds in the fruits ofR. roxburghiicompared to other tissues ofR. roxburghii. Transcriptomic analysis unveiled a potential gene network implicated in the biosynthesis of both ascorbate and triterpenoid compounds inR. roxburghii. These findings not only deepen our understanding of the metabolic pathways in this species but also have implications for the design of functional foods enriched with ascorbate and triterpenoids inR. roxburghii.
研究领域:
植物学
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代谢组学
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生物化学
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产品关联
DOI
PubMed
高影响因子
Food Science & Nutrition
·
2021
·Vol. 9
·期 6
·2843-2852
·
IF 2.863
Yongfu Li,Yuanshan Yu,Qiqi Luo,Yangbo He,Zhuxi Tian,Yueliang Zhao
Rosa roxburghii seed oil is obtained from the seeds left following pressing of the juice from R. roxburghii fruit. The total oil content of R. roxburghii seed was around 9.30%. The fatty acid profile of the oil was determined by gas chromatography (GC). Among the 11 fatty acids identified in the oil, seven were unsaturated fatty acids (UFAs) (92.6%); four were saturated fatty acids (SFAs) (7.17%). Then, the kinetics of formation of trans -fatty acids was studied by GC. Heat treatment of R. roxburghii seed oil showed an increase in the relative percentage of linoleic acid and α-linolenic acid isomers with increasing temperature and time. The formation of linoleic acid and α-linolenic acid isomers followed a zero-order reaction. The presence of O 2 enhanced the isomerization of these UFAs. In addition, the rate constants and activation energies for the geometrical isomerization of UFAs in R. roxburghii seed oil were presented. Overall, R. roxburghii seed oil contains high UFA contents. Heating temperature and duration and the presence of O 2 should be considered to reduce the formation of trans -fatty acids during thermal treatment of R. roxburghii seed oil.
研究领域:
食品科学
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植物化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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2021
·Vol. 59
·期 6
·2381-2391
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IF 2.701
Zhai Xinyu,Ao Huanping,Liu Wenhui,Zheng Jiaxin,Li Xingjie,Ren Difeng
Rosa roxburghii pomace was treated by steam explosion (SE) at 0.87 MPa for 97 s. After SE treatment, the Insoluble dietary fiber (IDF) content of Rosa roxburghii pomace decreased from 45.13 ± 0.23 to 30.01 ± 0.15%, and the soluble dietary fiber (SDF) content increased from 9.31 ± 0.07 to 15.82 ± 0.31%. The structure of IDF and SDF after SE showed that the original compact structures were destroyed, and the specific surface areas increased. Thermal analysis showed that the thermal stability of the modified SDF was improved. However, SE did not change the crystal structure and functional group composition of IDF and SDF. Physicochemical analysis indicated that IDF had better hydration capacity after SE treatment, and the oil-holding capacities of IDF and SDF were also significantly improved. SE is an effective method to improve the utilization of Rosa roxburghii pomace and a feasible method for modification of dietary fiber.
研究领域:
食品科学
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植物学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2021
·Vol. 46
·期 1
·e16119
·
IF 2.19
Yan Liu,Huan-ping Ao,Jia-Xin Zheng,Ya-xin Liang,Di-Feng Ren
Rosa roxburghii Tratt residue is rich in dietary fiber and a variety of active substances, but its dietary fiber is mainly insoluble dietary fiber, and the content of soluble dietary fiber (SDF) is low. To make full use of R. roxburghii Tratt residue, steam explosion (SE) pretreatment was used to treat the residue to determine its effect on the extraction yield of SDF and the functionality of dietary fiber (DF). Response surface methodology was used to determine the conditions of SE for optimizing the SDF extraction yield in the residue. When R. roxburghii Tratt residue was pretreated by SE at 60 mesh for 97 s, combined with 0.87 MPa, the content of SDF was increased from 9.31 ± 0.07% to 15.82 ± 0.31% in comparison with the control and DF extracted by SE showed the high cholesterol adsorption, glucose adsorption, cation exchange, nitrite adsorption, and hydroxyl radicals inhibition. Practical applications Due to the rough texture and poor taste, the high content of DF in the Rosa roxburghii Tratt residue is often discarded during the processing of freshly squeezed juice. SE can significantly improve the utilization of DF, which is a more economical modification method. This work provides a theoretical basis for the R. roxburghii Tratt by-product as a new source of high-quality dietary fiber.
研究领域:
食品科学
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植物化学
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产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Han Qiu,Angxin Song,You Luo
Rosa roxburghii Tratt fruits are rich in polysaccharides. Two novel polysaccharides, RRTP-1 and RRTP-2, were purified and characterized as pectin using HPLC, FTIR, GC-MS, and NMR analysis. RRTP-1 was primarily composed of homogalacturonan (HG), featuring a linear main chain with various branching structures including galactose, glucose, arabinose, and mannose residues. RRTP-2 was also a highly branched HG with significant contributions from galactose, rhamnose and arabinose. Compared to RRTP-2 (262.35 kDa, DE 22.03 %), RRTP-1 exhibited a lower molecular weight (179.05 kDa) and a higher degree of esterification (DE, 41.10 %). Both of them were efficiently utilized by gut microbes to produce butyric acid and lower pH. Their structural differences led to distinct gut microbiota composition. RRTP-1 selectively enriched Phocaeicola , Faecalibacterium , and Bifidobacterium , whereas RRTP-2 selectively enriched Limosilactobacillus , Lachnospira , and Coprococcus . Despite structure differences in RRTP-1 and RRTP-2, the keystone microbes and enzymes involved in their degradation exhibited similarities. Bacteroides and Megamonas emerged as dominant contributors. Glycoside hydrolases and carbohydrate esterases were identified as the primary enzymes facilitating their breakdown. These findings suggest that the fine structure of pectin exerts a selective effect on fermenting consortia. Furthermore, both RRTP-1 and RRTP-2 show promise as effective prebiotics.
研究领域:
食品科学
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微生物学
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产品关联
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Guilan Jiang,Binbin Li,Zhuhong Ding,Jingyi Zhu,Silin Li
Cellulase can increase the soluble dietary fiber (SDF) content in Rosa roxburghii Tratt (RRT), but the effects on polyphenol content, bioactivity, and flavor are unknown. This study analyzed the changes in SDF content, total phenolic content, antioxidant activity and flavor before and after cellulase treatment. Cellulase treatment increased the SDF and total phenolic content of RRT by 13 % (P < 0.05) and 25.68 % (P < 0.05), respectively, and increased the antioxidant activity. HS-GC-IMS identified a total of 42 volatile compounds present, and ROAV analysis revealed that the characteristic aroma compounds of RRT were mainly aldehydes, alcohols, and ethers. The electronic nose and tongue results were consistent with the HS-GC-IMS analysis, indicating the positive effect of cellulase on the quality of RRT. Cellulase treatment significantly improved the oxidative activity and flavor performance of RRT. These results of RRT, providing practical guidance for improving the flavor and product quality.
研究领域:
食品科学
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植物化学
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产品关联
DOI
PubMed
高影响因子
Food & Function
·
2018
·Vol. 9
·期 7
·3974-3985
·
IF 3.289
Lei Wang,Chun Chen,Bin Zhang,Qiang Huang,Xiong Fu,Chao Li
A novel acidic polysaccharide (RTFP-3) was isolated and purified from Rosa roxburghii Tratt fruits. Structural analyses revealed that RTFP-3 is a homogeneous polysaccharide with a molecular weight of 67.2 kDa and mainly consists of arabinose (37.20%), galactose (34.40%), glucose (10.02%) and fucose (18.30%). The structural chain of RTFP-3 was proven to be composed of →6)-α-D-Galp-(1→, →4)-α-D-GalpA-(1→, →5)-α-L-Araf-(1→, →4)-β-D-Glcp-(1→, β-D-Glcp-(1→ and →3,4)-β-L-Fucp-(1→ residues by periodate oxidation–Smith degradation, methylation, and 1D- and 2D-NMR analyses. Bioassay results showed that RTFP-3 exerted favorable mixed type inhibitory activities against α-glucosidase, and its half inhibitory concentration (IC50) value was determined as 4.15 mg mL−1. RTFP-3 showed static type quenching of the intrinsic fluorescence of α-glucosidase, during which the binding process induced the conformational change of α-glucosidase. These results suggest that RTFP-3 has the potential to be a novel α-glucosidase inhibitory agent for use in functional foods.
研究领域:
食品科学
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植物化学
·
生物化学
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DOI
PubMed
高影响因子
Journal of Functional Foods
·
2019
·
IF 3.197
Jianzhong Zhu,Bin Zhang,Bingxu Wang,Chao Li,Xiong Fu,Qiang Huang
Inhibitory effects (IEs) of flavonoids from Rosa roxburghii and R. sterilis fruits against α-glucosidase were investigated. Crude extract of R. roxburghii fruits ( Rr CE) and R. sterilis fruits ( Rs CE) were extracted with ethanol. The n-butanol extraction of aqueous Rr CE dispersion ( Rr CE - B) showed the greatest inhibition of α-glucosidase. The most abundant three components in Rr CE - B were kaempferol hexose, rutin, and catechin (Cat). The predominant active compounds were characterized as flavonoids by UV–vis spectra. Combination analysis suggested that Rr CE was a favorable choice to combine with acarbose (Aca). After simulated gastric digestion, IEs of flavonoids decreased greatly, especially when sodium nitrite was supplemented in the simulated gastric fluid (SGF). The UV–vis spectra indicated that flavonoids were basically stable in the SGF without sodium nitrite, but were oxidized by the HNO 2 , a natural component in the gastric fluid. The results of this study will help food scientists design special foods for diabetic patients.
研究领域:
药理学
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食品科学
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生物化学
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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）