Food Science and Nutrition
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Chemical characterization of commercial liquid smoke products Abstract The objective of this study was to determine important chemical characteristics of a full‐strength liquid smoke, Code 10‐Poly, and three refined liquid smoke products (AM‐3, AM‐10 and 1291) commercially available (Kerry Ingredients and Flavors, Monterey, TN). The pH of the products were significantly different (P < 0.05) and ranged from 2.3 (Code 10‐Poly) to 5.7 (1291). The pH was inversely correlated with titratable acidity (R 2 = 0.87), which was significantly different (P < 0.05) among products ranging from 10.3% acetic acid (Code 10‐Poly) to 0.7% acetic acid (1291). Total phenol content was quantified using the G ibbs reaction; the only liquid smoke containing appreciable level of phenolic compounds was Code 10‐Poly at 3.22 mg mL−1 . Gas chromatography‐mass spectrometry (GC‐MS ) analysis of liquid smoke dichloromethane extracts revealed that carbonyl‐containing compounds were major constituents of all products, in which 1‐hydroxy‐2‐butanone, 2(5H)‐furanone, propanal and cyclopentenone predominated. Organic acids were detected by GC‐MS in all extracts and correlated positively (R 2 = 0.98) with titratable acidity. The GC‐MS data showed that phenolic compounds constituted a major portion of Code 10‐Poly, and were detected only in trace quantities in 1291. The refined liquid smokes had lighter color, lower acidity, and reduced level of carbonyl‐containing compounds and organic acids. Our study revealed major differences in pH, titratable acidity, total phenol content, color and chemical make‐up of the full‐strength and refined liquid smokes. The three refined liquid smoke products studied have less flavor and color active compounds, when compared with the full‐strength product. Furthermore, the three refined products studied have unique chemical characteristics and will impart specific sensorial properties to food systems. Understanding the chemical composition of liquid smokes, be these refined or full‐strength products, is an important step to establish their functions and appropriate use in food systems.
Food Science and Nutrition - Tập 1 Số 1 - Trang 102-115 - 2013
Bioactive compounds, antioxidant and antimicrobial activities of <i>Arum maculatum</i> leaves extracts as affected by various solvents and extraction methods Abstract The different species of Arum maculatum plant can be found in all over the world, and a wide range of medicinal applications has been mentioned for them. Thus, it can also be valued as a source of natural compounds with antioxidant and antimicrobial activities. In this study, the effect of solvents (water, ethanol, ethanol:water (50:50)) and extraction methods (maceration and ultrasound) on the extraction yields and bioactive properties of extracts were analyzed. The antioxidant capacity of Arum maculatum leaves extracts was investigated, and the concentrations of total phenolics, tocopherols, tannins and flavonoids were determined. 1,1‐diphenyl 2‐picrylhydrazyl free radical (DPPH ), β‐Carotene bleaching, and oxidative stability index (OSI ) were used to determine antioxidant activity. The ability to scavenge radicals was measured in these experiments by the discoloration of the solution. Also, the antimicrobial activity of different extracts against Gram‐positive (Staphylococcus aureus and Listeria monocytogenes ) and Gram‐negative bacteria (Escherichia coli, Salmonella enteritidis, and Pseudomonas aeruginosa) was evaluated by using of microdilution and agar diffusion assays. The results demonstrated that ultrasonic extracts (especially ethanol:water (50:50) solvent) had the higher extraction yield and antioxidant potential than maceration extracts. All extracts were effective against all tested bacteria, and Listeria monocytogenes was the most sensitive bacterium with lowest MIC value (12.5 mg/ml) and biggest diameter of growth inhibition zone (13.77 mm). Generally, this Arum maculatum leaves extracts can be suggested as an economical source of antioxidant and antimicrobial agents and can be a suitable substitute for artificial and chemical food preservatives.
Food Science and Nutrition - Tập 7 Số 2 - Trang 465-475 - 2019
Comparison of heat and mass transfer of different microwave‐assisted extraction methods of essential oil from <i>Citrus limon</i> (Lisbon variety) peel Abstract Dried and fresh peels of Citrus limon were subjected to microwave‐assisted hydrodistillation (MAHD) and solvent‐free microwave extraction (SFME), respectively. A comparison was made between MAHD and SFME with the conventional hydrodistillation (HD) method in terms of extraction kinetic, chemical composition, and antioxidant activity. Higher yield results from higher extraction rates by microwaves and could be due to a synergy of two transfer phenomena: mass and heat acting in the same way. Gas chromatography/mass spectrometry (GC/MS) analysis did not indicate any noticeable differences between the constituents of essential oils obtained by MAHD and SFME, in comparison with HD. Antioxidant analysis of the extracted essential oils indicated that microwave irradiation did not have adverse effects on the radical scavenging activity of the extracted essential oils. The results of this study suggest that MAHD and SFME can be termed as green technologies because of their less energy requirements per ml of essential oil extraction.
Food Science and Nutrition - Tập 3 Số 6 - Trang 506-518 - 2015
Potential inhibition of major human cytochrome P450 isoenzymes by selected tropical medicinal herbs—Implication for herb–drug interactions Abstract Background Increasing use of medicinal herbs as nutritional supplements and traditional medicines for the treatment of diabetes, hypertension, hyperlipidemia, and malaria fever with conventional drugs poses possibilities of herb–drug interactions (HDI s). The potential of nine selected widely used tropical medicinal herbs in inhibiting human cytochrome P450 (CYP ) isoenzymes was investigated. Materials and methods In vitro inhibition of eight major CYP isoenzymes by aqueous extracts of Allium sativum, Gongronema latifolium, Moringa oleifera , Musa sapientum, Mangifera indica, Tetracarpidium conophorum , Alstonia boonei, Bauhinia monandra, and Picralima nitida was estimated in human liver microsomes by monitoring twelve probe metabolites of nine probe substrates with UPLC /MS ‐MS using validated N‐in‐one assay method. Results Mangifera indica moderately inhibited CYP 2C8, CYP 2B6, CYP 2D6, CYP 1A2, and CYP 2C9 with IC 50 values of 37.93, 57.83, 67.39, 54.83, and 107.48 μg/ml , respectively, and Alstonia boonei inhibited CYP 2D6 (IC 50 = 77.19 μg/ml ). Picralima nitida inhibited CYP 3A4 (IC 50 = 45.58 μg/ml ) and CYP 2C19 (IC 50 = 73.06 μg/ml ) moderately but strongly inhibited CYP 2D6 (IC 50 = 1.19 μg/ml ). Other aqueous extracts of Gongronema latifolium, Bauhinia monandra, and Moringa oleifera showed weak inhibitory activities against CYP 1A2. Musa sapientum, Allium sativum, and Tetracarpidium conophorum did not inhibit the CYP isoenzymes investigated.Conclusion Potential for clinically important CYP ‐metabolism‐mediated HDI s is possible for Alstonia boonei, Mangifera indica, and Picralima nitida with drugs metabolized by CYP 2C8, 2B6, 2D6, 1A2, 2C9, 2C19, and 3A4. Inhibition of CYP 2D6 by Picralima nitida is of particular concern and needs immediate in vivo investigations.
Food Science and Nutrition - Tập 7 Số 1 - Trang 44-55 - 2019
Cytochrome P450 induction properties of food and herbal‐derived compounds using a novel multiplex RT‐<scp>qPCR</scp> in vitro assay, a drug–food interaction prediction tool Abstract A multiplex RT‐qPCR was developed to examine CYP1A2, CYP2D6, and CYP3A4 induction properties of compounds from food and herbal sources. The induction of drug metabolizing enzymes is an important pharmacokinetic interaction with unique features in comparison with inhibition of metabolizing enzymes. Cytochrome induction can lead to serious drug–drug or drug–food interactions, especially if the coadministered drug plasma level is critical as it can reduce therapeutic effects and cause complications. Using this optimized multiplex RT‐qPCR , cytochrome induction properties of andrographolide, curcumin, lycopene, bergamottin, and resveratrol were determined. Andrographolide, curcumin, and lycopene produced no significant induction effects on CYP1A2, CYP2D6, and CYP3A4. However, bergamottin appeared to be a significant in vitro CYP1A2 inducer starting from 5 to 50 μ mol/L with induction ranging from 60 to 100‐fold changes. On the other hand, resveratrol is a weak in vitro CYP1A2 inducer. Examining the cytochrome induction properties of food and herbal compounds help complement CYP inhibition studies and provide labeling and safety caution for such products.
Food Science and Nutrition - Tập 2 Số 5 - Trang 500-520 - 2014
Antibacterial interactions of pulegone and 1,8‐cineole with monolaurin ornisin against <i>Staphylococcus aureus</i> Abstract The aim of this study was to investigate the antibacterial interactions of pulegone and 1,8‐cineole with monolaurin ornisin against Staphylococcus aureus . The individual and combined antibacterial activities of the compounds were evaluated using minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), fractional inhibitory concentration index (FICi), and time‐kill methods. Furthermore, the mechanism of the antibacterial action of the compounds was tested by measuring the release of cell constituents. The MIC values of pulegone, 1,8‐cineole, nisin, and monolaurin were 5.85 µl/ml, 23.43 µl/ml, 6.25 µg/ml, and 0.031 mg/ml, respectively. A synergistic antibacterial activity (FICi = 0.5) was found between 1,8‐cineole and nisin. The time‐kill assay showed that the populations of S. aureus exposed to 1,8‐cineole, nisin, and their combination were decreased by 5.9, 5.3, and 7.1 log CFU (colony‐forming units)/mL, respectively. The combination of 1,8‐cineole and nisin also induced the highest release of cell constituents. It was concluded that the combination of 1,8‐cineole and nisin could be considered as a novel and promising combination which may reduce the required dose of each antibacterial compound.
Food Science and Nutrition - Tập 10 Số 8 - Trang 2659-2666 - 2022
Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, <i>γ</i>‐oryzanol, and phytic acid Abstract Epidemiological studies suggested that the low incidence of certain chronic diseases in rice‐consuming regions of the world might be associated with the antioxidant compound contents of rice. The molecules with antioxidant activity contained in rice include phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ ‐oryzanol, and phytic acid. This review provides information on the contents of these compounds in rice using a food composition database built from compiling data from 316 papers. The database provides access to information that would have otherwise remained hidden in the literature. For example, among the four types of rice ranked by color, black rice varieties emerged as those exhibiting the highest antioxidant activities, followed by purple, red, and brown rice varieties. Furthermore, insoluble compounds appear to constitute the major fraction of phenolic acids and proanthocyanidins in rice, but not of flavonoids and anthocyanins. It is clear that to maximize the intake of antioxidant compounds, rice should be preferentially consumed in the form of bran or as whole grain. With respect to breeding, japonica rice varieties were found to be richer in antioxidant compounds compared with indica rice varieties. Overall, rice grain fractions appear to be rich sources of antioxidant compounds. However, on a whole grain basis and with the exception of γ ‐oryzanol and anthocyanins, the contents of antioxidants in other cereals appear to be higher than those in rice.
Food Science and Nutrition - Tập 2 Số 2 - Trang 75-104 - 2014
Comparison of nutritional properties of Stinging nettle (<i>Urtica dioica</i>) flour with wheat and barley flours Abstract Stinging nettle (Urtica dioica. L ) is a wild, unique herbaceous perennial flowering plant with Stinging hairs. It has a long history of use as a food sources as a soup or curries, and also used as a fiber as well as a medicinal herb. The current aim was to analyze the composition and bioactive compounds in Nepalese Stinging nettle. Chemical analysis showed the relatively higher level of crude protein (33.8%), crude fiber (9.1%), crude fat (3.6%), total ash (16.2%), carbohydrate (37.4%), and relatively lower energy value (307 kcal/100 g) as compared to wheat and barley flours. Analysis of nettle powder showed significantly higher level of bioactive compounds: phenolic compounds as 129 mg Gallic acid equivalent/g; carotenoid level 3497 μ g/g; tannin 0.93 mg/100 g; anti‐oxidant activity 66.3 DPPH inhibition (%), as compared to wheat and barley. This study further established that nettle plants as very good source of energy, proteins, high fiber, and a range of health benefitting bioactive compounds.
Food Science and Nutrition - Tập 4 Số 1 - Trang 119-124 - 2016
Chemical composition of the giant red sea cucumber, <scp><i>P</i></scp><i>arastichopus californicus</i>, commercially harvested in Alaska Abstract Giant red sea cucumbers, P arastichopus californicus, are commercially harvested in the U.S. Pacific Northwest; however, the nutritional and chemical properties of its edible muscle bands and body wall have not been fully elucidated. In particular are the fatty acid profiles of P . californicus tissues, which have not been documented. Sea cucumbers were delivered live and muscle bands and body wall freeze dried, vacuum packed, and stored at −30°C until analyzed. Proximate composition of freeze‐dried tissues varied greatly with muscle bands being composed of 68% protein, 12% ash, 9% carbohydrate, and 5% lipids, while the body wall was composed of 47% protein, 26% ash, 15% carbohydrate, and 8% lipids. The hydroxyproline, proline, and glycine contents of the body wall were much higher than those in muscle bands, consistent with the larger amount of connective tissue. Calcium, magnesium, sodium, and iron contents were higher in the body wall than those in muscle bands, whereas the opposite was observed for zinc content. Total long‐chain n ‐3 fatty acid contents were 19% and 32% of total fatty acids in body wall and muscle bands, respectively. Muscle bands had higher content of eicosapentaenoic acid (20:5n ‐3) than body wall at 22.6% and 12.3%, respectively. High content of arachidonic acid (20:4n ‐6) was recorded in both body wall (7.1%) and muscle bands (9.9%). Overall, the fatty acid profiles of body wall and muscle bands of P . californicus resemble those described for other species; however, the distribution and occurrence of certain fatty acids is unique to P . californicus , being representative of the fatty acid composition of temperate‐polar marine organisms. The chemical characterization of freeze‐dried edible tissues from P . californicus demonstrated that these products have valuable nutritional properties. The body wall, a food product of lower market value than muscle bands, could be better utilized for nutraceutical and pharmaceutical applications.
Food Science and Nutrition - Tập 1 Số 1 - Trang 63-73 - 2013
Hypolipidemic and anti‐atherogenic activities of crude polysaccharides from abalone viscera Abstract This study was performed to evaluate the hypolipidemic and anti‐atherogenic activities of the crude polysaccharides extracted from abalone viscera (AVCP). The major functional groups of purified polysaccharides were analyzed by infrared spectroscopy (IR). Male Kunming mice (SPF) were divided into six groups and were treated with normal diet or high‐fat diet with AVCP or Xuezhikang (hypotensive drug) for 5 weeks. Physicochemnical analysis of AVCP showed the presence of 60.4% polysaccharides, 17.9% protein, 6.0% fat and 10.9% moisture. The IR analysis of AVP showed the presence of functional groups of sugar moiety and sulfate groups. The results demonstrated that AVCP not only led to significant reduction of total cholesterol (TC), triglycerides (TG), low‐density lipoprotein cholesterol (LDL‐C), and increase of high‐density lipoprotein cholesterol (HDL‐C) in plasma, but also to significant increments of malondialdehyde (MDA) and superoxide dismutase (SOD) activities. However, AVCP played no role in mice weight. Furthermore, the results of the photomicrograph of liver tissue showed that AVCP reduced lipid droplets and prevented the disordered structure of the liver. The results suggested that AVCP exhibited significantly hypolipidemic and anti‐atherogenic activities.
Food Science and Nutrition - Tập 8 Số 5 - Trang 2524-2534 - 2020
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