Journal of Food Measurement and Characterization
·
2023
·Vol. 18
·期 3
·1734-1739
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IF 3.4
Hao Lingchuan,Xu Wenxue,Wu Minghuo
Proanthocyanidins (PCs), known as natural antioxidants capable of scavenging free radicals, are rich in blueberry as oligomeric proanthocyanidins (OPCs). Aim to efficiently determine the total PCs in blueberry, a simple method of dispersive solid phase extraction (DSPE) followed by UV–Vis spectrophotometry detection was developed, in which C18-bonded silica microspheres were used as absorbent to purify the targets, and vanillin–HCl was applied for chromogenic reaction. After systematic optimization of DSPE conditions, reliable determination of total PCs was achieved. Though the sensitivity of this method was not comparable to those based on high performance liquid chromatography or mass spectrometry, it was simple and reliable for the analysis of PCs-rich fruits. With this method, impacts of storage conditions including time and temperature, as well as the freshness on total PCs concentration in blueberry were investigated. The results revealed that with the increase of storage time or temperature, the total PCs decreased accordingly. Meanwhile, the highest concentration of total PAs was found in the freshest blueberries stored at a low temperature of 4 °C, which supported that the low temperature was favorable for blueberry storage, showing the practical significance for the storage of PCs-rich fruits.
研究领域:
食品科学
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分析化学
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DOI
高影响因子
MOLECULES
·
2018
·Vol. 23
·期 5
·1066
·
IF 3.098
Lingxi Li,Minna Zhang,Shuting Zhang,Yan Cui,Baoshan Sun
Anthocyanin-flavanol pigments, formed during red wine fermentation and storage by condensation reactions between anthocyanins and flavanols (monomers, oligomers, and polymers), are one of the major groups of polyphenols in aged red wine. However, knowledge of their biological activities is lacking. This is probably due to the structural diversity and complexity of these molecules, which makes the large-scale separation and isolation of the individual compounds very difficult, thus restricting their further study. In this study, anthocyanins (i.e., malvidin-3-glucoside, cyanidin-3-glucoside, and peonidin-3-glucoside) and (–)-epicatechin were first isolated at a preparative scale by high-speed counter-current chromatography. The condensation reaction between each of the isolated anthocyanins and (–)-epicatechin, mediated by acetaldehyde, was conducted in model wine solutions to obtain ethyl-linked anthocyanin-flavanol pigments. The effects of pH, molar ratio, and temperature on the reaction rate were investigated, and the reaction conditions of pH 1.7, molar ratio 1:6:10 (anthocyanin/(–)-epicatechin/acetaldehyde), and reaction temperature of 35 °C were identified as optimal for conversion of anthocyanins to ethyl-linked anthocyanin-flavanol pigments. Six ethyl-linked anthocyanin-flavanol pigments were isolated in larger quantities and collected under optimal reaction conditions, and their chemical structures were identified by HPLC-QTOF-MS and ECD analyses. Furthermore, DPPH, ABTS, and FRAP assays indicate that ethyl-linked anthocyanin-flavanol pigments show stronger antioxidant activities than their precursor anthocyanins.Keywords:anthocyanin;antioxidant activity;ethyl-linked anthocyanin-flavanol pigment
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2020
·
IF 7.182
Mengting Wang,Jianchu Chen,Shiguo Chen,Xingqian Ye,Donghong Liu
The inhibition effect of three common proanthocyanidins (PA) on the retrogradation properties of maize starch was investigated (including grape seed proanthocyanidins (GSPA), peanut skin proanthocyanidins (PSPA), and pine bark proanthocyanidins (PBPA)). Differential scanning calorimetry (DSC) and X-ray diffraction (XRD) analysis showed that PA could significantly decrease the values of melting enthalpy of retrogradation ( ΔH r ) and the degree of relative crystallinity, suggesting that the starch re-crystallization was retarded by PA. Scanning electron microscope (SEM) characterizations illustrated that retrograded PA-starch samples formed a looser matrix with less appearance of continuous flakes during storage. Overall, 0.5 %–2.0 % of three PAs exhibited suppression of starch retrogradation after 21-day cooling storage, mainly resulting from the PA-starch interaction. Among them, PSPA showed the most substantial inhibition effect on starch retrogradation, which might be attributed to its structural features. This study suggested that PA could be a new type of inhibitor to suppress starch retrogradation.
研究领域:
食品科学
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化学
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农业科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Qinghao Zhao,Guorong Du,Pengtao Zhao,Anque Guo,Xiaomeng Cao,Chenyaqiong Cheng,Hui Liu,Fei Wang,Yuefan Zhao,Yan Liu,Xiaoyu Wang
Contribution of various phenols on wine astringency profiles was far from clear explanations. To effectively describe wine astringency profiles and determined the function of tannins/matrix (pH and ethanol), multiple chemical analyses combined RATA (Rate-all-that-apply) sensory method were applied in Cabernet Sauvignon and model wines. Results showed that polymeric flavanols determined the bulk of wine astringency intensity, oligomeric tannins enriched the smoothness and periodontium astringency, and monomeric phenol enhanced overall astringency intensity through synergistic effect. Astringency balance was effectively quantification, and its potential correlation relationship with epicatechin extension subunit (0.83) and fluorescence peak shift (0.75) cannot be ignored. The astringency profiles of condensed tannins with anthocyanins were enhanced. Low-pH (from 3.8 to 3.0) enhanced astringency by increasing the tannins affinity to proteins, while ethanol (from 10.0 % ∼ 15.0 %) decreased the hydrophobicity bond between tannins-protein interaction. This paper provided new insights to explain wine astringency profiles and a reference for astringency modification during winemaking.
研究领域:
食品科学
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感官分析
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化学
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产品关联
DOI
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2018
·
IF 3.849
Zhengang Zhao,Huaifeng Yan,Rui Zheng,Muhammad Saeed Khan,Xiong Fu,Zi Tao,Zhanying Zhang
Anthocyanins in rind extracts of three sugarcane cultivars, ROC 22, Haitang 22 and Guitang 21, were characterized using ultra performance liquid chromatography (UPLC) combined with electrospray ionization quadrupole-time-of-flight tandem mass spectrometry (ESI-QTOF-MS/MS). A total of thirteen anthocyanins were identified and quantified. Except for cyanidin-3-glucoside, twelve anthocyanins were reported for the first time from sugarcane. The total anthocyanin content (TAC) varied significantly from 10.8 (Haitang 22) to 132.0 μg/g dry rind weight (DW) (ROC 22). Regarding single anthocyanins, ROC 22 contained 79.8 μg/g DW cyanidin-3-glucoside but this anthocyanin was not identified in the other two cultivars. Instead, Guitang 21 contained 94.6 μg/g DW malvidin-3- p -coumaroyl-rhamnoside-5-glucoside. The rinds of red sugarcane cultivars ROC 22 and Guitang 21 had higher total antioxidant activities than green sugarcane Haitang 22, which was attributed to much higher contents of free and total phenolics. This study provides useful information for the production of valuable nutraceuticals from sugarcane.
研究领域:
植物化学
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食品科学
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营养学
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产品关联
DOI
高影响因子
Foods
·
2021
·Vol. 10
·期 5
·1073
·
IF 4.35
Meng-Bo Tian,Lin Yuan,Ming-Yuan Zheng,Zhu-Mei Xi
Anthocyanins are vital components of plant secondary metabolites, and are also the most important coloring substances in wine. Teinturier cultivars are rich in anthocyanins. However, the differences in anthocyanin accumulation and profiles between teinturier and non-teinturier cultivars have not been reported. In this study, Yan 73 and Dunkelfelder were selected as the experimental materials, and three non-teinturier cultivars were used for comparison. LC-MS and qRT-PCR were used to determine the individual anthocyanin contents and the relative gene expression. The results show that the total anthocyanin content of the teinturier cultivars was considerably higher than that in non-teinturier cultivars, and the levels of individual anthocyanins increased gradually during ripening. Lower ratios of modified anthocyanins were found in the teinturier cultivars, which was not only due to the high expression level ofVvUFGTandVvGST4, but also due to the relatively low expression ofVvOMTin these cultivars. Cluster analysis of gene expression and anthocyanin accumulation showed thatVvUFGTis related to anthocyanin accumulation, and thatAM1is related to the synthesis and transport of methylated anthocyanins. Our results will be useful for further clarifying the pathways of anthocyanin synthesis, modification, and transport in teinturier cultivars.Keywords:grape;Yan 73;Dunkelfelder;anthocyanin;cluster analysis
研究领域:
植物学
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植物生理学
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分子生物学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Xin Zhou,Jie Shi,Na Yu,Xiuzhen Zhu,Qiqi Zhang,Lanlan Ma,Shan Mao,Wenbao Zuo,Xia Zhang,Jianhong Yang
Pickering emulsion gels received extensive attention in encapsulating fat-soluble substances such as Lycium barbarum seed oil (LBSO). However, the gels presented poor mechanical properties, otherwise, their physical encapsulation cannot inhibit lipid peroxidation. Herein, grape seed proanthocyanidins (OPCs) and casein (CAS) complexes interacted through hydrogen and covalent bonds were proposed to build Pickering emulsion gels and encapsulate LBSO, which changed the secondary structures of CAS and further enhanced emulsifying ability, oxidation resistance, and gelling performance. The CAS-OPCs gels had better microstructures and mechanical properties due to the enhancement of hydrogen and covalent interactions. Furthermore, gels with OPC contents of 8.00 mg/mL had performance in 3D printing. And gels reduced the peroxide value of LBSO (9.33 ± 0.20 to 1.39 ± 0.22 mmol/kg) after heating. This study helps reveal the possible mechanisms of OPCs on gels and provides a reference for the application and research of OPCs and CAS composites in Pickering emulsion gels.
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
Separations
·
2022
·Vol. 9
·期 6
·140
·
IF 3.344
Xue Li,Wei Wang,Suling Sun,Junhong Wang,Jiahong Zhu,Feng Liang,Yu Zhang,Guixian Hu
A method for quantifying the anthocyanins in grapes was firstly developed by ultra-high performance liquid chromatography-quadrupole-time of flight mass spectrometry (UPLC-Q-TOFMS) combined with quantitative analysis of multi-components by single marker (QAMS). A total of 10 main anthocyanins were analyzed by using peonidin 3-O-glucoside as the reference standard. The accuracy of this method was evaluated by an established and validated external standard quantification method with 10 reference compounds. The standard method difference (SMDs) of the quantification results between QAMS and the external standard methodwasless than 15%. Furthermore, the QAMS method was used to analyzefour batches of grapes and the data was compared with those obtained using the external standard method. No significant difference wasobtained in the results obtained by both methods. These results indicated that the QAMS method could accurately determine the anthocyanins in grapes. This method can provide a basis to address the absence of reference standards for analyzing anthocyanins in other foods.
研究领域:
食品科学
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分析化学
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植物学
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DOI
高影响因子
ACS Applied Materials & Interfaces
·
2024
·
IF 8.3
Xiujie Zhao,Yan Ma,Jianhao Di,Yanqi Qiao,Jie Yu,Yongmei Yin,Rimo Xi,Meng Meng
Pyroptosis has been reported to improve the antitumor effect by evoking a more intense immune response and a therapeutic effect. For phototherapy, several photosensitizers have been found to initiate pyroptosis. However, the effect of pyroptosis associated with apoptosis in enhancing the antitumor therapy needs sufficient characterization, especially under long-term treatment. As a NIR photosensitizer, heptamethine cyanines have been discovered for anticancer phototherapy for deep tissue penetration and inherent tumor-targeted capability. However, they are not quite stable for long-term performance. To investigate the effect of pyroptosis along with apoptosis on the anticancer immune responses and phototherapy, here, we chemically modulate the cyanine IR780 to regulate hydrophobicity, stability, and intracellular targeting. Two photosensitizers, T780T-TPP and T780T-TPP-C12, were finally optimized and showed excellent photostability with high photothermal conversion efficiency. Although the cellular uptake of the two molecules was both mediated by OATP transporters, T780T-TPP induced tumor cell death via pyroptosis and apoptosis and accumulated in tumor accumulation, while T780T-TPP-C12 was prone to accumulate in the liver. Ultimately, via one injection-multiple irradiation treatment protocol, T780T-TPP displayed a significant antitumor effect, even against the growth of large tumors (200 mm3).
研究领域:
肿瘤学
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免疫学
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药理学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2016
·Vol. 97
·期 5
·1459-1466
·
IF 2.076
Qixing Nie,Lei Feng,Jielun Hu,Sunan Wang,Haihong Chen,Xiaojun Huang,Shaoping Nie,Tao Xiong,Mingyong Xie
BACKGROUND Blueberry products have various health benefits due to their high content of dietary anthocyanins. The aim of this study was to investigate the impact of fermentation and sterilization on total anthocyanin content, composition and some quality attributes of blueberry puree. The blueberry puree used here was fermented for 40 h at 37 °C by Lactobacillus after sterilization. The method of ultra-performance liquid chromatography–mass spectrometry was optimized for the rapid analysis of anthocyanins. Quality attributes including pH, color, total soluble solids and viscosity were measured. RESULTS A total of 21 anthocyanins and five anthocyanidins were quantified by ultra-performance liquid chromatography. Fermented blueberry had reduced total anthocyanin content (29%) and levels of individual anthocyanins compared with fresh blueberry. Total anthocyanin content was decreased 46% by sterilization, and different degradation behavior of individual anthocyanin was appeared between fermented and sterilized–fermented blueberry puree. Fermentation and sterilization decreased the total soluble solids and pH and changed color parameters, while minimally influencing viscosity. CONCLUSIONS The loss of total anthocyanin content by fermentation was related to the unstable structure of blueberry anthocyanins. Anthocyanins are sensitive to temperature (>80 °C), and degradation of anthocyanins by sterilization in blueberry should be considered in the fermentation procedure. © 2016 Society of Chemical Industry
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
Membranes
·
2021
·Vol. 11
·期 3
·200
·
IF 4.106
Ming Cai,Chunfang Xie,Huazhao Zhong,Baoming Tian,Kai Yang
Organic fouling in the nanofiltration (NF) process, which is a non-thermal technology to recover active components, is a critical problem limiting its applications. This study seeks to identify the anthocyanins on the NF membrane and explore their fouling mechanisms during concentration of blueberry extracts. Seven kinds of monomeric anthocyanins in foulants—delphinidin-3-O-galactoside, delphinidin-3-O-glucoside, delphinidin-3-O-arabinoside, cyanidin-3-O-galactoside, petunidin-3-O-galactoside, peonidin-3-O-glucoside, and malvidin-3-O-glucoside—were identified. Moreover, chalcone, myricetin derivative, and an unknown substance with [M+H]+at m/z 261.1309, which is the fragment ion corresponding to the break of glycoside bond of anthocyanins, were obtained. Interactions between anthocyanins and membrane made from polyamide were principally governed by the CH-π and π-π stacking of aromatic rings, the establishment of hydrogen bonds, and electrostatic interaction. This study will be helpful to further control fouling and choice of cleaning agents in concentration of anthocyanins-rich extracts.Keywords:anthocyanins;nanofiltration;fouling mechanisms;interactions;membrane
研究领域:
食品科学
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生物化学
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DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2016
·
IF 1.586
Li-yi Zhao,Jian Chen,Zhi-qiang Wang,Rui-meng Shen,Nan Cui,Ai-dong Sun
Cyanidin-3-glucoside is an anthocyanin that is abundant in blueberry. Lauric acid was used as the acyl donor in the acylation of cyanidin-3-glucoside. Preparative high performance liquid chromatography was used to separate and purify the acylated cyanidin-3-glucoside, the acylated rate was 30.78%. Fourier transform infrared spectroscopy and liquid chromatography mass spectrometry were used to confirm the basic structure of cyanidin-3-glucoside. Lauric acid was combined with cyanidin-3-glucoside. Lauric acid reacted with the glucoside’s primary hydroxyl group and removed a molecule of water, thereby resulting in the obtained structure. The compositions of the unacylated cyanidin-3-glucoside and acylated cyanidin-3-glucoside were compared under different temperatures and under illumination. The effects of different concentrations of additive compounds on the stability of acylated cyanidin-3-glucoside were compared. Stability of acylated cyanidin-3-glucoside was obviously higher than that of the unacylated cyanidin-3-glucoside because of the higher stability of the ester group than the hydroxyl group. The primary hydroxyl esterification of glucoside improved cyanidin-3-glucoside.
研究领域:
食品科学
·
植物化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）