Impact of rapeseed press-cake on Maillard reaction in a cookie model system

Rapeseed press-cake (RPC) is a byproduct of rapeseed oil production, rich in proteins and fiber. The aim of this study was to investigate the impact of cold pressed RPC, RPC fiber isolate and RPC alkaline extract on the formation of acrylamide and 5-hydroxymethylfufural (HMF) in cookies. Both compounds were influenced by the ingredients: the addition of RPC led to a significant dose-dependent increase of HMF in the cookies and to an increase of acrylamide up to 66.9%. On the contrary, acrylamide concentration was reduced down to 39.6% in presence of the alkaline extract and down to 4.4% in the presence of the fiber extract. The Michael addition of free amino acids to acrylamide was further investigated by high-resolution mass spectrometry (HRMS) revealing that cysteine was the preferred nucleophile for acrylamide elimination

Correction:Carbonyl trapping and antiglycative activities of olive oil mill wastewater

Correction for ‘Carbonyl trapping and antiglycative activities of olive oil mill wastewater’ by Marta Navarro et al., Food Funct., 2015, 6, 574–583

Quantification of Nε-(2-Furoylmethyl)-L-lysine (furosine), Nε-(Carboxymethyl)-L-lysine (CML), Nε-(Carboxyethyl)-L-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry

The control of Maillard reaction (MR) is a key point to ensure processed foods quality. Due to the presence of a primary amino group on its side chain, lysine is particularly prone to chemical modifications with the formation of Amadori products (AP), Nε-(Carboxymethyl)-L-lysine (CML), Nε-(Carboxyethyl)-L-lysine (CEL). A new analytical strategy was proposed which allowed to simultaneously quantify lysine, CML, CEL and the Nε-(2-Furoylmethyl)-L-lysine (furosine), the indirect marker of AP. The procedure is based on stable isotope dilution assay followed by, liquid chromatography tandem mass spectrometry. It showed high sensitivity and good reproducibility and repeatability in different foods. The limit of detection and the RSD% were lower than 5 ppb and below 8%, respectively. Results obtained with the new procedure not only improved the knowledge about the reliability of thermal treatment markers, but also defined new insights in the relationship between Maillard reaction products and their precursors

Channel-forming activity of syringopeptin 25 A in mercury-supported phospholipid monolayers and negatively charged bilayers

Interactions of the cationic lipodepsipeptide syringopeptin 25 A (SP25A) with mercury-supported dioleoylphosphatidylcholine (DOPC), dioleoylphosphatidylserine (DOPS) and dioeleoylphosphatidic acid (DOPA) self-assembled monolayers (SAMs) were investigated by AC voltammetry in 0.1 M KCl at pH 3, 5.4 and 6.8. SP25A targets and penetrates the DOPS SAM much more effectively than the other SAMs not only at pH 6.8, where the DOPS SAM is negatively charged, but also at pH 3, where it is positively charged just as SP25A. Similar investigations at tethered bilayer lipid membranes (tBLMs) consisting of a thiolipid called DPTL anchored to mercury, with a DOPS, DOPA or DOPC distal monolayer on top of it, showed that, at physiological transmembrane potentials, SP25A forms ion channels spanning the tBLM only if DOPS is the distal monolayer. The distinguishing chemical feature of the DOPS SAM is the ionic interaction between the protonated amino group of a DOPS molecule and the carboxylate group of an adjacent phospholipid molecule. Under the reasonable assumption that SP25A preferentially interacts with this ion pair, the selective lipodepsipeptide antimicrobial activity against Gram-positive bacteria may be tentatively explained by its affinity for similar protonated amino-carboxylate pairs, which are expected to be present in the peptide moieties of peptidoglycan strands

Primary investigation into the occurrence of Hydroxymethylfurfural (HMF) in a range of smoked products

5-hydroxymethylfurfural (HMF) is produced in foods through many different pathways. Recently, studies have revealed its potential mutagenic and carcinogenic properties. Determination of HMF was originally used as an indicator of both the extent of thermal processing a food had undergone and food quality. It has been identified in a variety of food products such as bread, breakfast cereals, fruit juices, milk and honey. In addition to the thermal processes that lead to the formation of HMF during thermal treatment, food smoking also creates conditions that result in the formation of HMF. This can take place within the food due to the elevated temperatures associated with hot smoking, or by the proximity of the products of the pyrolysis of the wood matrix that is used for smoking (cold smoking). This may lead to further contamination of the product by HMF over and above that associated with the rest of the preparation process. Until now, there have been no studies examining the relation between the smoking procedure and HMF contamination in smoked food. This study is a primary investigation measuring HMF levels in three categories of smoked food products; cheese, processed meat, and fish using HPLC-UV. The amount of HMF found in all three product categories supports our hypothesis that HMF levels are due to both internal pathways during processing and external contamination from smoke generation matrix (wood) employed. The results ranged from 1 ppb (Metsovone traditional Greek smoked cheese) to 4ppm (Hot-smoked ready to eat mackerel). Subsequently for smoked cheese products, a correlation was found between HMF and phenolic compounds generated by the smoking procedures and identified by SPME-GCMS. It was observed that cheese samples that had higher concentrations of HMF were also found to have higher concentrations of syringol and cresols. It is important therefore to understand the smoking procedure’s effect on HMF formation. This will aid in the development of mitigation strategies to reduce HMF formation while retaining the flavour of the smoked products

Metabolomic analysis by UAE-GC MS and antioxidant activity of <i>Salvia hispanica </i>(L.) seeds grown under different irrigation regimes

Chia (Salvia hispanica L.) is an emerging crop with a high content of α-linolenic acid and metabolites of industrial and pharmaceutical interest but information on metabolome variations in response to agricultural management is scarce. We investigated the yield and metabolic profile of the seeds of two chia populations, one commercial black (B) and one long-day flowering genotype (G8), in response to two irrigation levels: replacement of 100% ET⁠0 (I) or rainfed (NI). Seed yield was higher in irrigated plots in G8 only (0.255kgm⁠−2 for I vs 0.184kgm⁠−2 for NI) while it was very low regardless of irrigation in B due to late flowering. Ultrasound assisted extraction (UAE) of seeds followed by gas chromatography-mass spectrometry (GC/MS) analysis showed differences in fatty acids and the major classes of organic compounds due to both genotype and irrigation, especially in the non-polar phase where irrigated samples showed a higher content of α-linolenic and other fatty acids and a lower oleic/linoleic ratio (47.4 in NI vs. 39.6 in I). The antioxidant activity, expressed as trolox equivalent antioxidant capacity (TEAC), ranged from 1.317±0.027 to 2.174±0.010mmol TEAC/g of defatted chia seed after 2 and 40min respectively, and was negatively affected by irrigation. The total polyphenolic content (TPC) measured with the Folin-Ciocalteu method, also decreased with irrigation. According to our results irrigation can affect chia yield, metabolome and antioxidant behavior but some of the effects are genotype-dependent

Metabolomics driven analysis by UAEGC-MS and antioxidant activity of Chia (<i>Salvia hispanica </i>L.) commercial and mutant seeds

Chia is a food plant producing seeds which have seen increasing interest owing to their health benefits. This work is the first report on the metabolite profile, total polyphenols and antioxidant activity of chia seeds, determined by ultrasound-assisted extraction, coupled with gas chromatography-mass spectrometry (UAE GC-MS). Different chia sources were compared: two commercial (black and white) and three early flowering (G3, G8 and G17) mutant genotypes. Organic extracts were mainly composed of mono- and polyunsaturated fatty acids with alpha-linolenic being the most abundant. Polar extracts contained sucrose, methylgalactoside and glucose as main sugars. Antioxidant activity and total polyphenolic content were correlated. Chemical composition and yield potential of early flowering genotypes were different from commercial chia, and while white chia showed the highest content of omega-3 fatty acids, the high content of nutraceuticals in G17 and G8 suggests them as a potential source of raw materials for the food/feed industry

A strategy for efficiently collecting aerosol condensate using silica fibers:application to carbonyl emissions from e-cigarettes

Analysing harmful constituents in e-cigarette aerosols typically involves adopting a methodology used for analysing tobacco smoke. Cambridge filter pads (CFP) are the basis of numerous protocols for analysing the various classes of compounds representing 93 harmful and potentially harmful constituents identified in tobacco smoke by the FDA. This paper describes a simplified method for trapping the low volatility components of e-cigarette aerosols using a single trapping procedure followed by physical extraction. The trap is a plug of amorphous silica fibres (0.75 g of 4 µm diameter) within a 10mL syringe inserted between the e-cigarette mouthpiece and the pump of the vaping machine. The method is evaluated for emissions from three generations of e-cigarette device (Kangertech CE4, EVOD and Subox Mini-C). On average the silica wool traps about 94% of the vapourised liquid mass in the three devices and higher levels of condensate is retained before reaching saturation compared with CFP. The condensate is then physically extracted from the silica wool plug using a centrifuge. Condensate is then available for use directly in multiple analytical procedures or toxicological experiments. The method is tested by comparison with published analyses of carbonyls, among the most potent toxicants and carcinogens in e-cigarette emissions. Ranges for HPLC-DAD analyses of carbonyl-DNPH derivatives in a laboratory formulation of e-liquid are formaldehyde (0.182±0.023 to 9.896±0.709 µg puff-1), acetaldehyde (0.059±0.005 to 0.791±0.073 µg puff-1) and propionaldehyde (0.008±0.0001 to 0.033±0.023 µg puff-1); other carbonyls are identified and quantified. Carbonyls concentrations are also consistent with published experiments showing marked increases in with variable power settings (10W - 50W). Compared with CFPs, e-cigarette aerosol collection by silica wool requires only one vaping session for multiple analyte groups, traps more condensate per puff, collects more condensate before saturating