Metabolite composition of chestnut (Castanea sativa Mill.) upon cooking: Proximate analysis,fibre, organic acids and phenolics

The aim of this research was to study the processing effects (roasting and boiling) on primary and secondary metabolite composition of fruits from the following chestnut (Castanea sativa Mill.) cultivars (cvs.) of three Protected Designation of Origin (PDO) areas in the Trás-os-Montes e Alto Douro region (Portugal): PDO Terra Fria (cvs. Aveleira, Boaventura, Côta, Lamela and Trigueira), PDO Padrela (cvs. Judia, Lada, Longal and Negra) and PDO Soutos da Lapa (cvs. Longal and Martaínha). The cooking processes significantly (p < 0.0001) affected primary and secondary metabolite composition of the chestnuts. Roasted chestnuts had higher protein contents, insoluble and total dietary fibre and lower fat contents whilst boiled chestnuts had lower protein, but higher fat contents. Cooking increased citric acid contents, especially in roasted chestnuts. On the other hand, raw chestnuts had higher malic acid contents than cooked chestnuts. Moreover, roasted chestnuts had significantly higher gallic acid and total phenolics contents, and boiled chestnuts had higher gallic and ellagic acids contents, when compared to raw chestnuts. The present data confirms that cooked chestnuts are a good source of organic acids and phenolics and have low fat contents, properties that are associated with positive health benefits.     

Organic acid profile of chestnut (Castanea sativa Mill.) as affected by hot air convective drying

The objective of the present work was to evaluate the effect of hot air convective drying on the organic acid profile of chestnut. An extractive method, with internal standard, followed by HPLC-UV was validated, allowing the quantification of malic, ascorbic, citric, and fumaric acids with good precision and accuracy. Fresh chestnuts presented differences between varieties. The thermal process caused equivalent losses of ascorbic acid on both varieties, but higher losses of malic acid in Longal. Furthermore, fumaric acid contents increased on both varieties. Therefore, hot air convective drying affected the organic acid composition of chestnut slices, and this effect was varietal dependent.     

Sugars, sugar alcohols, fruit acids, and ascorbic acid in wild Chinese sea buckthorn (Hippophaë rhamnoides ssp. sinensis) with special reference to influence of latitude and altitude

Wild berries of Hippophaë rhamnoides ssp. sinensis were collected from nine natural growth sites in China in three consecutive years in order to get an overall profile of the sugars, sugar alcohols, fruit acids, and ascorbic acid, and especially of the influence of the latitude and altitude of the growth place on these components. The contents of fructose, glucose, and l-quebrachitol in the berry juice varied in the ranges of 0.01-7.17, 0.05-7.85 and 0.21-1.09 g/100 mL, respectively, those of malic, quinic, and ascorbic acids were 1.55-8.84, 0.07-2.94, and 0.25-1.66 g/100 mL, respectively. The berries from Hebei and Inner Mongolia were characterized by high contents of sugars and l-quebrachitol and low contents of malic acid and ascorbic acid. In contrast, the berries from Sichuan and Qinghai contained lower contents of sugars and higher contents of malic acid and ascorbic acid than the berries from other growth areas. The berries from Sichuan differed considerably from others by the remarkably low contents of sugars and the exceptionally high contents of acids. The contents of fructose, glucose, and total sugar decreased as the altitude increased and as the latitude decreased (p < 0.05). In contrast, the contents of malic acid and ascorbic acid increased as the altitude increased and as the latitude decreased (p < 0.05). The contents of quinic acid and l-quebrachitol correlated strongly and positively with the latitude (p < 0.01).     

Morphology and structure of chestnut starch isolated by alkali and enzymatic methods

The structure and morphology of starch from fruits of two chestnut (Castanea sativa Mill.) varieties, Martainha and Longal, isolated by alkaline (A3S) and enzymatic (ENZ) methods were assessed. Chestnut starch granules were found to be round and oval in shape, consisting of medium/small granules, with a mean granule size ranging between 9 and 13 μm. Isolated chestnut starch appeared to the naked eye as a white powder, with high values of L^∗, and the Longal variety produce starches duller than Martainha. No differences between samples were observed by FTIR analysis. The X-ray patterns of isolated starches are of C-type (more specifically of C_b type) with a relative crystallinity between 31.5% and 39.8%. The ¹³C CP/MAS NMR spectra are similar for both varieties but different for the used isolation methods. The amorphous phase in the starch granules isolated by A3S methods was lower than that of the starch extracted by the ENZ method, making the B-type allomorph in the C-type starch granules more evident than in the A-type. Those differences in the structure of isolated starches are shown by a lower degree of damage, and a higher level of crystallinity of starches isolated by the A3S method, which means that its original structure is less affected or partially destroyed. This study would be helpful to better understand the relationships among structure and functional properties for a eventual industrial application of chestnut starches.     

Antioxidative properties and phytochemical composition of Ballota nigra infusion

The ability of Ballota nigra (Lamiaceae) infusion to act as a scavenger of DPPH radical, reactive oxygen species (superoxide radical, hydroxyl radical, hypochlorous acid) and nitric oxide was investigated. The tested infusion mainly exhibited a potent scavenging effect on DPPH, nitric oxide and superoxide radicals. In hydroxyl radical assay a potent pro-oxidant activity was noticed. No effect was found against hypochlorous acid. A phytochemical study was also undertaken, and seven phenolic compounds (chlorogenic, caffeic and caffeoylmalic acids, ballotetroside, forsythoside B, verbascoside and allysonoside) and eight organic acids (oxalic, aconitic, citric, ascorbic, malic, quinic, shikimic and fumaric acids) were identified and quantified by HPLC/DAD and HPLC/UV, respectively. Forsythoside B and quinic acid were revealed to be the main compounds in this infusion.     

Organic acids composition of Cydonia oblonga Miller leaf

Organic acid profiles of 36 Cydonia oblonga Miller leaf samples, from three different geographical origins of northern (Bragança and Carrazeda de Ansiães) and central Portugal (Covilhã), harvested in three collection months (June, August and October of 2006), were determined by HPLC/UV (214 nm). Quince leaves presented a common organic acid profile, composed of six constituents: oxalic, citric, malic, quinic, shikimic and fumaric acids. C. oblonga leaves total organic acid content varied from 1.6 to 25.8 g/kg dry matter (mean value of 10.5 g/kg dry matter). Quinic acid was the major compound (72.2%), followed by citric acid (13.6%).     

Influence of Dekkera bruxellensis on the contents of anthocyanins,organic acids and volatile phenols of Dão red wine

The anthocyanin, organic acid and volatile phenol compositions of red wine obtained from Touriga Nacional grapes growing in the Dão region (Portugal) were determined by HPLC/DAD, HPLC/UV and GC/FID, respectively. By these means, nine anthocyanic compounds (malvidin-3,5-O-diglucoside, cyanidin-3-O-galactoside, cyanidin-3-O-glucoside, peonidin-3-O-glucoside, malvidin-3-O-glucoside, delphinidin, cyanidin, pelargonidin and malvidin), six organic acids (ketoglutaric, tartaric, malic, quinic, lactic and shikimic acids) and two volatile phenols (4-ethylguaiacol and 4-ethylphenol) were identified and quantified. Malvidin-3-O-glucoside, the pair lactic plus shikimic acids and 4-ethylguaiacol were the main anthocyanin, organic acids and volatile phenol, respectively. The effects of nine different Dekkera bruxellensis strains on these chemical parameters were also evaluated. The results obtained indicate that some strains of D. bruxellensis yeast are able to cause deterioration of red wine from the Dão region during its maturation by the production of volatile phenols, namely 4-ethylphenol.     

Effect of stage of maturity of perennial ryegrass on its content of some organic acids and phenolic compounds

S24 perennial ryegrass was harvested at six stages of growth ranging from young leafy grass with no stem tissue to mature herbage cut when the seed was ripe. The contents of crude protein, lignin, total o-dihydroxyphenolic compounds and of chlorogenic, shikimic, quinic, succinic, malic and citric acids were determined in the grass samples from each cut and their distribution between leaf, stem and seed head tissue was examined. The decreases observed in the contents of malic, quinic and chlorogenic acids and of total o-dihydroxyphenolic compounds with increasing maturity of the herbage were linearly related to both the decrease in the proportion of leaf tissue and the increase in the lignin content of the herbage. The significance of the alicyclic acids, shikimic and quinic acids, and of the phenolic acids as dietary precursors of urinary aromatic acids in ruminants is discussed.     

Enzymatic browning and after-cooking darkening of Jerusalem artichoke tubers (Helianthus tuberosus L.)

Jerusalem artichoke tubers (Helianthus tuberosus L.) undergo enzymatic browning when peeled or cut, and turn grey after boiling, due to after-cooking darkening reactions between iron and phenolic acids. In an attempt to reveal the components responsible for these discolouration reactions, sensory evaluation and instrumental colour measurements were related to contents of total phenolics, phenolic acids, organic acids and iron in three varieties of raw and boiled Jerusalem artichoke tubers harvested in the autumn and the spring. No differences were found between varieties in sensory evaluated enzymatic browning, but Rema and Draga had higher scores than Mari in after-cooking darkening. Jerusalem artichoke tubers had higher contents of total phenolics, phenolic acids and citric acid in the autumn and low contents in the spring, while it was the opposite for malic acid. None of the chemical parameters investigated could explain the discolouration of the Jerusalem artichoke tubers.     

基于UPLC-MS/MS探究烘焙程度对咖啡豆中有机酸含量影响

为探究烘焙工艺对咖啡豆口感的影响,本文研究了烘焙程度对咖啡豆中有机酸含量的影响。采用新建立超高效液质联用法（UPLC-MS/MS）测定不同烘焙条件下7种有机酸的含量。结果表明:7种有机酸化合物在0.5～20.0 mg/kg范围内线性关系良好,决定系数均大于0.990。7种有机酸的加标回收率在81.9%～104.7%,RSD为0.53%～6.64%。洪都拉斯咖啡豆样品检测结果显示随烘焙程度增加,苹果酸和柠檬酸含量下降,富马酸含量先升后降,琥珀酸、酒石酸、莽草酸和奎尼酸含量上升。轻度烘焙下苹果酸与柠檬酸总量最高,达到1201.5 mg/kg,酸度最佳;奎尼酸含量最少,为1363.7 mg/kg,涩度最低。肯尼亚、印尼、巴西、萨尔瓦多咖啡豆中有机酸在相同烘焙条件下表现相似。     

Optimized Analysis of Organic Acids in Edible Mushrooms from Portugal by Ultra Fast Liquid Chromatography and Photodiode Array Detection

Organic acid profiles of different mushroom species were obtained by ultra fast liquid chromatography, by means of photodiode array detector. The chromatographic separation was achieved using a SphereClone (Phenomenex) reverse phase C₁₈ column using an isocratic elution with sulphuric acid (3.6 mM) at a flow rate of 0.8 mL/min. All the compounds were separated in 8 min. The method was optimized using Agaricus bisporus sample and proved to be reproducible and accurate. Organic acid profiles were quite homogeneous for all mushroom samples; oxalic, malic and fumaric acids were the main organic acids; some samples also presented quinic and citric acids. Sarcondon imbricatus was the species that presented the highest total content (254.09 mg/g dry weight (dw)), while Bovista nigrescens presented the lowest concentration (1.33 mg/g dw). The high amounts of organic acids present in all the species may suggest that they could be related to the antioxidant activity found in these species and previously reported by us.     

Study of natural mango juice spoilage and microbial contamination with Penicillium expansum by high resolution H NMR spectroscopy

High resolution ¹H NMR has been applied to monitor the changes in the composition of natural mango juice subjected to spoilage and to microbial contamination with Penicillium expansum. A vast number of compounds undergoing changes upon these processes have been identified and their variations followed throughout time (132 h). Besides the formation of typical fermentation products (e.g. acetate, lactic acid, acetoin and isopropanol/2,3-butanediol) and the utilization of the major sugars (sucrose, glucose and fructose), there were changes in organic acids (e.g. decreases of quinic and shikimic acids with formation of 3,4,5-trihydroxycyclohexane acid in spoiled juice, and decreases of citric and malic acids in contaminated juice), amino acids (decreases of alanine, leucine, isoleucine and valine), and less abundant components such as oligosaccharides and aromatic compounds. The possibility of using these changes as early indicators of natural spoilage or P. expansum contamination is discussed.     

Organic Acid Changes During Ripening of Processing Peaches

Organic acids and their changes during peach (Prunus persica L. Batsch) fruit ripening were quantified by HPLC for clingstone culti-vars,‘Babygold 5’and‘Babygold 7′, and a freestone cultivar,‘Cresthaven’. At full maturity,‘Babygold 5’and‘Babygold 7’had about 60% malic, 20% citric and 19% quinic acid; whereas‘Cresthaven’had similar amounts of all three organic acids (37, 3.5 and 28%, respectively). During fruit ripening,‘Babygold 5’and‘Babygold 7’increased in malic acid and decreased in citric and quinic acids, whereas,‘Cresthaven’showed little change in these organic acids.     

烤烟基因型间多元有机酸含量差异性分析

为了解烟草不同基因型在不同生态条件下多元有机酸含量差异性,以52个不同基因型烤烟种质在山东和四川两个不同生态区试验得到的原烟样品,利用气相色谱进行了多元有机酸含量检测。检测结果分析表明,苹果酸、草酸和柠檬酸是烤烟各基因型的主要多元有机酸,其中苹果酸含量占多元有机酸总量的75%左右;两产区多元有机酸总量均高于平均值的基因型种质有17份,多为国外引进品种,两产区多元有机酸总量均低于平均值的基因型种质有18份,多为国内育成品种,这35个品种多元有机酸含量遗传相对稳定;四川产区整体上多元有机酸绝对含量较低、相对含量较高,特别是丙二酸、柠檬酸等绝对含量在所有基因型中普遍较低,丁二酸、草酸、苹果酸等相对含量普遍较高,山东产区则与之相反;基因型和生态条件对烤烟多元有机酸含量均有明显影响,相对而言基因型的作用较大。     

Dracaena draco L. fruit: Phytochemical and antioxidant activity assessment

The present study reports for the first time the metabolite profile and antioxidant activity of aqueous extract obtained from Dracaena draco L. fruit. Volatiles profile was determined by HS-SPME/GC-IT-MS, with 9 compounds being identified, distributed by several distinct chemical classes: 1 alcohol, 3 aldehydes, 2 carotenoid derivatives, and 3 terpenic compounds. Aldehydes constituted the most abundant class in this exotic berry, representing 59% of total identified volatile compounds. Phenolics profile was determined by HPLC/DAD and 5 constituents were identified: 5-O-caffeoylquinic, 3,5-O-dicaffeoylquinic, ferulic and sinapic acids, and quercetin-3-O-rutinoside. The major phenolic compound is quercetin-3-O-rutinoside, comprising 42% of the total phenolic content. Organic acids composition was also characterized, by HPLC-UV, and oxalic, citric, l-ascorbic, malic, quinic and shikimic acids were determined. The most abundant is quinic acid, representing 39% of the total organic acid content. The antioxidant potential of this matrix was assessed by (i) reducing power of Fe³⁺/ferricyanide complex, (ii) scavenging effect on DPPH free radicals, and (iii) ability to inhibit the 2,2´-azobis(2-amidinopropane) dihydrochloride (AAPH)-induced oxidative hemolysis in human erythrocytes. Strawberry (Fragaria × ananassa Duch. cv. Camarosa) extract was used for comparison purposes. All assay models showed remarkable concentration dependent antioxidant activity, reducing power and radical scavenging efficiency for D. draco fruit, being invariably higher than that of strawberry extract. This is the first report showing that D. draco fruit is a promising new antioxidant agent.     

利用反相高效液相色谱法测定梨汁中有机酸的种类和含量

研究了利用HPLC法分离测定梨汁中有机酸的条件 ,同时对来源于不同产地和品种梨汁中的有机酸的种类和含量进行了测定 ,并应用SAS统计软件对各有机酸含量之间的相关性进行了分析。结果表明 ,选择 0 0 1mol/LK2 HPO4 磷酸盐缓冲液 (pH 2 5 5 )和体积分数 3 %甲醇做流动相 ,流动相流速为 0 5mL/min ,柱温为 3 0℃ ,紫外检测波长为 2 1 0nm时 ,可以较好地分离和测定果汁中常见的 1 1种有机酸 ,该方法相对标准偏差 0 72 %～ 2 99% ,回收率 91 1 %～ 1 0 6 5 % ,各种酸的线性相关系数r>0 9996,具有较高的准确度和精确度 ;梨汁中的主要有机酸有苹果酸、柠檬酸、琥珀酸、莽草酸、酒石酸、奎宁酸、乳酸和富马酸 ,其中苹果酸含量最高 (为 1 1 4× 1 0 3～ 3 0 9× 1 0 3mg/L) ;不同品种梨汁中各有机酸含量差别较大 ,其中琥珀酸与乳酸和富马酸 ,莽草酸与柠檬酸和奎宁酸的含量之间表现出极显著相关性。     

前处理对‘澳洲青苹’苹果果实中有机酸组成与含量的影响

将‘澳洲青苹’样品去除果皮、果心,采用液相色谱法,研究破碎处理方式、浸提条件、测定前样品贮藏条件对其果肉组织有机酸组成与含量的影响。结果表明:人工研磨与机械匀浆都是样品破碎处理的有效手段,其选择要视实验目的、要求及具体实施情况而定。浸提温度与振荡时间对提取效果没有显著影响,以在常温(25℃)条件下超声波振荡提取15 min为宜。样品前处理后最好立即检测分析,如不能立即进行,则以将破碎后经离心处理的样品保存在常温、光照条件下做短期贮藏为好。‘澳洲青苹’果实中含有草酸、奎尼酸、苹果酸、莽草酸和柠檬酸5种有机酸,含量顺序为苹果酸奎尼酸柠檬酸草酸莽草酸,苹果酸是最为主要的有机酸,同一果实中不同有机酸与不同果实中相同有机酸含量相差悬殊,实验时要注意试材的选取。     

桑葚果实不同发育期品质测定及其相关性分析

本研究对湛江地区7个桑葚品种青果期、转色期、成熟期三个时期桑葚果的单果重、可溶性固形物、可滴定酸含量及糖和有机酸组成和含量进行了测定,并进行了相关性分析。结果表明,在成熟过程中桑葚果实的可溶性固形物和糖含量呈增加的趋势,而酸则呈降低的趋势;在桑葚果实品种中检测出柠檬酸、苹果酸、奎宁酸、琥珀酸、酒石酸、酮戊二酸、抗坏血酸、草酸共8种有机酸,其中柠檬酸的含量最高,其在不同品种不同发育期含量为44.84%~80.86%,其次为奎宁酸和苹果酸;果糖和葡萄糖是桑葚重要的糖组成,其含量在成熟期的台湾长果桑的含量分别达到57.79 mg/g和66.72 mg/g,并且只有在台湾长果桑中检测到蔗糖;通过相关性分析,可滴定酸与可溶性固形物、果糖、葡萄糖、果重呈负相关,且可溶性固形物、果糖含量、葡萄糖含量三者之间呈极正相关。     

Nutrients,phytochemicals and bioactivity of wild Roman chamomile: A comparison between the herb and its preparations

Roman chamomile, Chamaemelum nobile L. (Asteraceae), has been used for medicinal applications, mainly through oral dosage forms (decoctions and infusions). Herein, the nutritional characterisation of C. nobile was performed, and herbal material and its decoction and infusion were submitted to an analysis of phytochemicals and bioactivity evaluation. The antioxidant activity was determined by free radicals scavenging activity, reducing power and inhibition of lipid peroxidation, the antitumour potential was tested in human tumour cell lines (breast, lung, colon, cervical and hepatocellular carcinomas), and the hepatotoxicity was evaluated using a porcine liver primary cell culture. C. nobile proved to be an equilibrated valuable herb rich in carbohydrates and proteins, and poor in fat, providing tocopherols, carotenoids and essential fatty acids (C18:2n6 and C18:3n3). Moreover, the herb and its infusion are a source of phenolic compounds (flavonoids such as flavonols and flavones, phenolic acids and derivatives) and organic acids (oxalic, quinic, malic, citric and fumaric acids) that showed antioxidant and antitumour activities, without hepatotoxicity. The most abundant compounds in the plant extract and infusion were 5-O-caffeoylquinic acid and an apigenin derivative. These, as well as other bioactive compounds, are affected in C. nobile decoction, leading to a lower antioxidant potential and absence of antitumour potential. The plant bioactivity could be explored in the medicine, food, and cosmetic industries.