Ethylenethiourea in fruits: Optimization and in-house validation of a method by liquid chromatography tandem mass spectrometry,occurrence and dietary exposure assessment

Ethylenethiourea (ETU) is a toxicologically relevant degradation and/or biotransformation product of fungicides ethylenebisdithiocarbamates, that should be considered in a consumer risk assessment. The aims of this research were the validation of a method for analysis of ETU in fruits by liquid chromatography tandem mass spectrometry, the evaluation of ETU occurrence in fruits and ETU and dithiocarbamates dietary exposure assessment. The validated method was fitness for the purpose. Linearity was demonstrated between 1 and 25 ng/mL, without matrix effects. Recovery averages ranged from 75 to 110% for spiked samples at 1.0, 2.0 and 10.0 μg/kg, with relative standard deviation from 5 to 17%, indicating trueness and precision. The limits of detection and quantification were 0.5 and 1.0 μg/kg, respectively. Ninety samples of apple, papaya and strawberry were collected from different regions of São Paulo city and over all seasons of the year. ETU residues were found in 32 (35%) samples with levels ranging from 1.0 to 5.3 μg/kg. The exposure assessment to evaluate the health risk by eating fruit with ETU residues corresponded, respectively, for adults, teenager and children 0.05, 0.05 and 0.09% of the acceptable daily intakes (ADI) and 0.9, 1.1 and 1.6% of the oral dose for chronic non-carcinogenic effects. The contribution to the risk by consumption of food containing residues of dithiocarbamates, whereas the highest values found in the products monitored by the national Program in the period from 2001 to 2010 and the per capita food acquisition for urban population, represented 19.2% of the ADI (Mancozeb) for adult, 22.8% for teenager and 34.0% for children.     

Antifungal activity of five different essential oils in vapour phase for the control of Colletotrichum gloeosporioides and Lasiodiplodia theobromae in vitro and on mango

Mango fruit has high commercial value; however, major postharvest losses are encountered throughout the supply chain due to postharvest diseases. These results lead to the search for natural fungicide for postharvest diseases control. The antifungal effects of five essential oils (thyme, clove, cinnamon, anise and vitex) were assessed by disc volatilisation method. Thyme oil vapours at 5 μL per Petriplate, and clove and cinnamon oil at 8 μL per Petriplate showed 100% growth inhibition of mango pathogens in vitro. GC/MS analysis of essential oil showed thymol (23.88), o‐cymol (23.88) and terpinolene (23.88) as the major constituents of thyme oil. Clove and cinnamon oils contain 3‐allyl‐2‐methoxyphenol (37.42%) and benzofuran 3‐methyl (17.97%), respectively. Thyme oil as a fumigant at 66.7 μL L^?1 showed a significant (P < 0.05) inhibition on postharvest pathogens of mango fruits stored at 25 °C for 6 days. Results of our study suggest the possibility of using thyme oil as an alternate natural fungicide to manage postharvest diseases in mango.     

Monitoring survey of patulin in a variety of fruit-based products using a sensitive UHPLC–MS/MS analytical procedure

The mycotoxin patulin is known to be the predominant natural contaminant of apples, apple-based products and a variety of other fruits. Because of its high incidence and harmful health effects, patulin is included with mycotoxins, which are strictly monitored. In this study, a sensitive and reliable ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC–MS/MS) method was developed and validated for determination of patulin in a variety of fruit matrices. A combination of the QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) procedure along with a solid phase extraction (SPE) clean-up strategy enabled an effective removal of sample matrix and pre-concentration of patulin. This resulted in low limits of quantification ranging from 1 to 2.5 μg/kg, depending on fruit type. In our study, quantification of patulin was based on a stable isotope dilution assay (SIDA) using ¹³C₇-patulin as the internal standard. Data showed that the procedure described, in combination with neat solvent internal calibration, can be used for accurate quantification of patulin regardless the type of fruit. Although the SIDA method allowed omission of matrix-matched calibration, matrix-effects were estimated in order to assess suppression of the patulin signal caused by a variety of fruit samples. The method was fully validated for apples, apple baby food, apple juice, peaches, strawberries and blueberries. The recovery values were in the range from 92 to 109%. Repeatability of the method was below 10% for all tested matrices. The method was applied to the monitoring of patulin in 135 samples of fresh fruits and fruit products and can also be used as an efficient tool for routine monitoring of this contaminant in a variety of fruit-based foods.     

几种猕猴桃中痕量元素铁和锌的测定

通过一系列实验对仪器的参数进行了优化,对样品的消解剂进行筛选,建立了测定猕猴桃中铁锌元素含量的微波消解-火焰原子吸收光度分析方法。为了验证该方法的可靠性,又进行了加标回收试验,方法的回收率在95%~107%之间。测定结果为猕猴桃样品的干重铁含量在55.3~117.5μg/g之间,湿重铁含量在8.17~20.5μg/g之间,干重锌含量在25.6~52.2μg/g之间,湿重锌含量在3.78~7.16μg/g之间。     

Antioxidant capacity and related parameters of different fruit formulations

Fruits and vegetables are known as good sources of phytochemicals, essential to prevent degenerative diseases like cancer and cardiovascular diseases (CVD). They contain a variety of antioxidants, which are useful to scavenge radical oxygen species (ROS). Besides smoothies, fruit purees, concentrates and juices - used by the food industry for these new beverages - were analysed. Total phenolics by Folin-Ciocalteu method, vitamin C content and antioxidant capacity (AOC) by FRAP, TEAC and ORAC assay were analysed by using high-throughput methods on a microplate reader. Vitamin C content ranged from 31 ± 3 mg/100 g in drinkable pomegranate concentrate to 1373 ± 125 mg/100 g in acerola puree; total phenolics content was quantified between 51 ± 1 mg gallic acid equivalents (GAE)/100 g in the mango-peach smoothie and 1152 ± 62 mg/100 g in the ascorbic acid rich acerola puree. The AOC differed depending on kind of fruit and antioxidant assay used. In most fruit products the major portion of AOC was generated by polyphenolic compounds, except acerola puree and orange juice. Very good correlations between total phenolics content and antioxidant capacity were found in the single fruit products, however not in the fruit and vegetable smoothies. Most of the analysed smoothies were able to supply with one package nearly the recommended dietary intake (RDI) of vitamin C for adults of 100 mg per day.     

一些果蔬对活性自由基和亚硝酸盐的消除作用

对29种新鲜水果和蔬菜的一般营养成分和过氧化物酶、过氧化氢酶活性以及对H_2O_2和NaNO_2的消除能力进行了测定。结果表明,在模拟胃液条件下,各种供试的新鲜果蔬对活性氧自由基和亚硝酸盐均具有不同程度的消除能力,其消除量与新鲜果蔬中的蛋白质含量呈极显著正相关。谷胱甘肽、还原型辅酶Ⅰ、维生素E、维生素C和半胱氨酸等还原性食品成分对NaNO_2和H_2O_2都有良好的线性消除关系。煮沸处理后,有机酸含量高的果蔬对NaNO_2和H_2O_2的消除能力增强,有机酸含量低时,其消除能力下降。提示果蔬对活性氧自由基和亚硝酸盐的消除能力取决于果蔬中还原性食品成分的种类、含量及其氧化还原特性。     

Antioxidant activities and contents of polyphenol oxidase substrates from pericarp tissues of litchi fruit

The experiments were performed to extract and purify substrates for polyphenol oxidase (PPO) from pericarp tissue of postharvest litchi fruit. Two purified PPO substrates were identified as (−)-epicatechin and procyanidin A2. The antioxidant properties of two PPO substrates were further evaluated in the present study. Variation in the content of the major substrate (−)-epicatechin of litchi fruit during storage at 25 °C was analysed using the HPLC-UV method. The results showed that (−)-epicatechin exhibited stronger antioxidant capability than procyanidin A2, in terms of reducing power and scavenging activities of DPPH radical, hydroxyl radical and superoxide radical. Furthermore, (−)-epicatechin content in pericarp tissue tended to decrease with increasing skin browning index of litchi fruit during storage at 25 °C. Thus, these two compounds can be used as potential antioxidants in litchi waste and the fresh pericarp tissue of litchi fruit exhibited a better utilisation value.     

柿果实的脱涩机理

概述了近20年来柿果实脱涩机理的研究进展,评述了甜柿果实的自然脱涩过程,讨论了乙醇和乙醛处理对涩柿果实的脱涩作用,指出了乙醇是直接与可溶性柿单宁起缩合反应而使柿果实脱涩的化学物质。     

Comparison of vacuum impregnation and soaking techniques for addition of the probiotic Lactobacillus acidophilus to minimally processed melon

This study aimed to evaluate the vacuum impregnation (VI) and soaking methods in the addition of Lactobacillus acidophilusLA‐3 to minimally processed melon (MPM). The melons were washed, sanitised in chlorine solution (200 mg L^?1), peeled and cutted into cubes. Lactobacillus acidophilusLA‐3 (1.4 × 10¹⁰ CFU g^?1) were added to the MPM through both techniques. The L. acidophilusLA‐3 count in MPM was similar to those commonly found in dairy products having probiotic claim, but VI was more efficient than soaking in maintaining the viability (8.61 and 7.98 Log CFU g^?1, respectively). The pH, acidity and soluble solids were not affected by probiotic culture and the incorporation technique; however, the VI affected the firmness of fruit. The MPM was within Brazilian standards for their microbiological characteristics. MPM may be used as a carrier of probiotic bacteria, being one more alternative for individuals who consume probiotic products.     

A survey of Irish fruit and vegetable waste and by-products as a source of polyphenolic antioxidants

In this study, fruit and vegetable by-product and waste sources in Ireland were tested for their antioxidant activity and polyphenol content. The highest levels of antioxidants measured by both ferric reducing antioxidant power (FRAP) and diphenyl-picrylhydrazyl (DPPH) assays, were detected in whole kiwifruit. Of the vegetable by-products, broccoli stems showed the best antioxidant potential. The level of polyphenols as assessed by the Folin–Ciocalteu Reagent (FCR) was significantly correlated with the level of polyphenols by HPLC–DAD (r = 0.93). The level of polyphenols assessed by HPLC–DAD was not significantly correlated with the antioxidant assays. Apple pomace and vegetable by-products were found to be good sources of both polyphenols and antioxidants and due to their abundance may be exploitable resources to use as food ingredients.