3 research outputs found
Comprehensive applications of metabolomics on tea science and technology: opportunities, hurdles, and perspectives
With the development of metabolomics analytical techniques, relevant studies have increased in recent decades. The procedures of metabolomics analysis mainly include sample preparation, data acquisition and pre-processing, multivariate statistical analysis, as well as maker compounds’ identification. In the present review, we summarized the published articles of tea metabolomics regarding different analytical tools, such as mass spectrometry, nuclear magnetic resonance, ultraviolet–visible spectrometry, and Fourier transform infrared spectrometry. The metabolite variation of fresh tea leaves with different treatments, such as biotic/abiotic stress, horticultural measures, and nutritional supplies was reviewed. Furthermore, the changes of chemical composition of processed tea samples under different processing technologies were also profiled. Since the identification of critical or marker metabolites is a complicated task, we also discussed the procedure of metabolite identification to clarify the importance of omics data analysis. The present review provides a workflow diagram for tea metabolomics research and also the perspectives of related studies in the future</p
Formation of Furan from Linoleic Acid Thermal Oxidation: (<i>E,E</i>)‑2,4-Decadienal as a Critical Intermediate Product
The
linoleic acid reaction models were set at 150 °C for 120
min, and its oxidation process was monitored by nuclear magnetic resonance
(NMR) and gas chromatography–mass spectrometry (GC-MS). Results
showed that no furan was formed from linoleic acid without heating,
while furan accumulated throughout the heating process. Linoleic acid
ran out within 30 min, which indicated that furan was formed mainly
from the intermediate oxidation products of linoleic acid after 30
min. It should be noticed that the content of (E,E)-2,4-decadienal reached maximum once the linoleic acid ran out and
then decreased with the formation of furan. Multivariate statistical
analysis suggested that (E,E)-2,4-decadienal
was the most important aldehyde related to furan formation during
linoleic acid oxidation. To prove this assumption, the variation of
furan from (E,E)-2,4-decadienal reaction models heating
at 150 °C for 60 min was also studied. Results showed that the
content of furan increased with the oxidation of (E,E)-2,4-decadienal. Furthermore, NMR and GC-MS data
proved that (E,E)-2,4-decadienal
could be oxidized to 4,5-epoxy-(E)-2-decenal. In
conclusion, our results supported (E,E)-2,4-decadienal and trans-4,5-epoxy-(E)-2-decenal as critical intermediate products of furan formation
from linoleic acid oxidation
From the forest to the plate – hemicelluloses, galactoglucomannan, glucuronoxylan, and phenolic-rich extracts from unconventional sources as functional food ingredients
This study aimed to characterise pressurised hot water (PHW) extracts from
nonconventional sources of functional carbohydrates and phenolic compounds in terms of antioxidant capacity, antiviral activity, toxicity, and human erythrocytes’ protection antidiabetic potential. PHW extracts of Norway spruce bark (E1 + E2) and Birch sawdust (E3 + E4) contained mostly galactoglucomannan and glucuronoxylan. In contrast, samples E5 to E9 PHW extracted from Norway spruce, and Scots pine bark are rich sources of phenolic compounds. Overall, phenolic-rich extracts presented the highest inhibition of α-amylase and α-glucosidase and protection against stable non-enveloped enteroviruses. Additionally, all extracts protected human erythrocytes from hemolysis.
Cell-based experiments using human cell lines (IMR90 and A549) showed extracts’ non-toxic in vitro profile. Considering the relative toxicological safety of extracts from these unconventional sources, functional carbohydrates and polyphenol-rich extracts can be obtained and further used in food model