FOOD CONTROL
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2022
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IF 6.652
Yening Qiao,Jinfeng Bi,Qinqin Chen,Xinye Wu,Xinwen Jin,Min Gou,Xinrui Yang,Giorgia Purcaro
Baked red jujube is a common food ingredient used to enrich the nutritional value and enhance the aroma. DDMP (2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one) with intense bitterness and potential toxicity may be present in several baked red jujube-based products but there are no well-defined methods to measure it quickly, sensitively, and accurately. Headspace solid-phase microextraction with gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS/MS) was applied for the analysis of DDMP. The standard curve was linear between the concentrations of 0.01 and 100 μg/mL, with a limit of detection at 0.1 ng/g that below the sensory threshold of DDMP (2.06 μg/g). Five cultivars of baked red jujubes from China were evaluated with the method for DDMP content (4.55–46.50 μg/g). The results indicated that jujube cultivars with a higher molar ratio of proline to glucose, lower moisture content, and stronger ability to resist water stress should be avoided from baking to modulate the formation of DDMP.
研究领域:
食品科学
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分析化学
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植物学
✓ 已验证
产品关联
DOI
高影响因子
Journal of Zhejiang University-SCIENCE B
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2016
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IF 1.303
Zhuo-ping Yu,Dong-dong Xu,Lai-feng Lu,Xiao-dong Zheng,Wei Chen
Background: American ginseng ( Panax quinquefolius L.) and Chinese jujube ( Zizyphus jujuba Mill.) are commonly used in traditional Chinese medicine to enhance immune function. Objective: The present study aimed to develop one Chinese prescription, Shenzao Cha (SZC), consisting of American ginseng and Chinese jujube, and systematically investigate its immunomodulation in healthy ICR mice. Methods: Normal ICR mice received intragastric administration of SZC (1.3, 2.6, and 5.2 g raw material/kg body weight) once daily for four weeks, while a control group received the same amount of sterile water. Results: SZC significantly increased the spleen and thymus indices and T-lymphocyte proliferation, while the T-lymphocyte proliferation in the 5.2 g/kg group was 1.4-fold higher than that in the control. Further, 1.3 g/kg SZC could markedly improve hemolytic activity by 25.2%, and 2.6 g/kg SZC increased the NK cell activity by 78.6% relative to the control. In addition, the activities of antioxidant enzymes (superoxide dismutase, catalase, and glutathione peroxidase), that participated in modulating oxidative stress, were significantly increased in the liver, spleen, thymus, and serum, while the contents of malondialdehyde were dramatically decreased. Conclusions: SZC exhibited potent immunomodulatory effects on innate and adaptive immunity in healthy ICR mice, as well as potential antioxidant activity for prevention of oxidative stress, which was suggested to partly contribute to the immune enhancement.
研究领域:
中药学
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免疫学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2024
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IF 4
Yuyao Jia,Yicai Ma,Juanfang Ma,Wenqian Li,Yongan Jin,Gang Han
To reveal the quality differences of dried jujube from different producing areas and explain the argument about the ‘origin-quality’ of fruits, physical measurements, texture profile analysis, and metabolomics were used to analyze the appearance, texture, and metabolites in dried Junzao. Results showed that Shufu Junzao (SF-JZ) had the best color and Wensu Junzao (WS-JZ) had the best texture. A total of 983 metabolites were identified in dried Junzao. And 254–291 differential metabolites were found between Taigu Junzao (TG-JZ) and Xinjiang Junzao (XJ-JZ), with 91 common differential metabolites, mainly saccharides, phenolic acids, flavonoids, terpenoids, and amino acids. Pathway enrichment analysis revealed the key differential pathways were starch and sucrose metabolism, amino acid metabolism, and phenylpropanoid biosynthesis. The quality evaluation indicated that WS-JZ had the best sensory quality, TG-JZ and Cele Junzao (CL-JZ) with best nutritional quality and health value, SF-JZ had better flavor, the overall quality was best in WS-JZ and Kuerle Junzao (KEL-JZ), indicating that Wensu and Kuerle may be high-quality planting sites for Junzao in Xinjiang. Finally, 22 biomarkers were screened for dried Junzao's traceability and origin discrimination. Theoretical resources for the high-quality growth, cultivation, and exploitation of jujubes from various places are provided by this work.
研究领域:
食品科学
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植物化学
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营养学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
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2024
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IF 3.2
Cheng Yang,Shuo Li,Chenyan Li,Jing Li,Rundongdong Shi,Jialing Cao,Lianfu Zhang
Amadori compounds (ACs) are stable compounds produced in the early stage of the Maillard reaction (MR) with health benefits such as immunomodulatory, antithrombosis, and tumor-preventive effects. Jujube is a medicinal and edible fruit in China. It is rich in free amino acids and reducing sugar, but traditionally, little attention was paid to the formation of ACs when jujube was processed, neither the influence of ACs on health effects. In this paper, we aimed to increase ACs through controlling the MR during different heating processes of jujube powder with adjusted water content and find the most effective AC that contributed to the antioxidant effects of jujube powder. The optimal dry-heating conditions to produce ACs were as follows: The water activity was 0.294, the heating temperature was 90°C, and the time was 120 min. After processing, the ACs content of jujube powder was 18.55 ± 0.19 mg/g dry weight (DW), which was more than 100 times of those in the unheated jujube powder (0.153 ± 0.003 mg/g DW). Besides, the antioxidant activity of jujube powder after dry-heating process was higher than that of unheated one. As the most abundant AC in the dry-heated jujube powder (12.90 ± 0.75 mg/g DW), N -(1-deoxy- d -fructose-1-yl) proline (Fru-Pro) showed the highest antioxidant activity (62% of equivalent l -ascorbic acid) among 12 ACs in ferric reducing antioxidant power assay. This result provided a method to produce jujube product with high content of ACs and confirmed the positive contribution of Fru-Pro to the antioxidant activity of the jujube powder.
研究领域:
食品科学
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营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
SCIENCE OF THE TOTAL ENVIRONMENT
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2024
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IF 8.2
Huihui Wang,Chang Xu,Aying Wen,Yuhang Du,Shaofeng Yuan,Hang Yu,Yahui Guo,Yuliang Cheng,He Qian,Weirong Yao
The distribution fate of chlorothalonil (CHT) in the environment (soil and water) and fruits is controlled by the capacity of cuticles to adsorb and desorb CHT, which directly affects the safety of both the environment and fruits. Batch experiments were conducted to reveal the adsorption-desorption behaviors of CHT in the cuticles of apple and red jujube. The adsorption kinetics showed that both physisorption and chemisorption occurred during the adsorption process . Furthermore, the isothermal adsorption of CHT in the fruit cuticles followed the Freundlich model. The thermodynamic parameters ( ΔG ≤ −26.16 kJ/mol , ΔH ≥ 31.05 kJ/mol , ΔS ≥ 0.20 kJ/(mol K) showed that the whole CHT adsorption process was spontaneous, and the hydrophobic interaction was predominant. The CHT adsorption capacity of the apple cuticle was higher than that of the red jujube cuticle, potentially due to the significantly higher alkanes content of apples than that of red jujubes. An appropriate ionic strength (0.01 moL/L) could induce a higher adsorption capacity. In addition, the desorption kinetics were shown to conform to a Quasi-first-order model, meaning that not all the adsorbed CHT could be easily desorbed. The desorption ratios in apple and red jujube cuticles were 41.38% and 35.64%, respectively. The results of Fourier-transformed infrared spectroscopy and X-ray photoelectron spectroscopy further confirmed that CHT could be adsorbed and retained in the fruit cuticles. Investigating the adsorption-desorption behavior of CHT in the apple and red jujube cuticles allowed to determine the ratio of its final distribution in the fruits and environment, providing a theoretical basis to evaluate the risk of residue pesticide .
研究领域:
环境科学
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农业化学
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食品安全
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）