Drying persimmon pulp causes an increase in astringency, which is a great concern for persimmon manufacturers. This research investigates the increment in astringency observed during three drying ...technologies, freeze, vacuum and hot air drying, respectively, and proposes two mitigation pretreatments. The phenols in persimmon samples were correlated with their astringent level measured by tannin content, mean degree of polymerization (mDP) and degree of galloylation (DG). The astringency of fresh persimmon pulp increased four times after freeze drying, which is the least compared to hot air and vacuum drying. However, pH adjustment and pectinase hydrolysis can effectively mitigate the astringent taste. The best pre-treatment was pectinase hydrolysis since it decreased the mDP to 4.7 and DG to 13 %, similar to the level of fresh pulp. The acidic pH treatment (pH=2) can also significantly decrease the astringent level, however, the taste perception also changed dramatically. An HPLC-MS-DAD analysis has identified and quantified the phenol profile of dried persimmon, and the concentration of small molecular weight phenols was negatively correlated to the tannin content, thus astringent level. A further multivariate analysis including tannin concentration, phenols quantification and taste simulation by e-tongue confirmed that pectinase pretreatment has the least increment in astringency and similar taste perception.
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•The re-astringency of persimmon pulp during drying was observed and characterized.•The efficiency of pH and enzyme treatments to mitigate re-astringency was evaluated.•Gallic acid and its derivatives were the most important compounds in persimmon.•A high correlation was observed between tannin content and oral perception.•Pretreatment with pectinase is able to mitigate re-astringency significantly.
•Metabolic profile of pomegranate flower in vivo was firstly investigated.•Mono-glucuronide metabolite of ellagitannin compound was firstly reported.•Phase II conjugate metabolites of ellagitannins ...after oral administration of pomegranate flowers were firstly reported.•The reason sometimes biological effects of screened compounds in vitro do not live up to in vivo study was explained.
Pomegranate flowers is an ancient medicine that has commonly been used to treat various diseases such as diabetes. However, no reports are available on the metabolic profile of pomegranate flowers in vivo. In the present study, with the aid of HPLC-Q-TOF-MS2, 67 compounds were identified in pomegranate flowers extract, including 18 ellagitannins, 14 gallic acid and galloyl derivatives, five anthocyanins and 18 flavonoids. Seven compounds were firstly identified. In vivo, 22 absorbed compounds and 35 metabolites were identified in rat biosamples (urine, feces, plasma and tissues) after orally administered with pomegranate flowers extract. This result showed that not all compounds abundant in pomegranate flowers extract could be absorbed well in plasma and tissues. This finding also suggested a potential correlation between study on metabolic profile of these compounds in vivo and study on strategy of screening bioactivity of the isolates with in vitro cell systems evaluation. Notably, mono-glucuronide conjugated metabolite of ellagitannin compound (corilagin) was firstly identified. In addition, this is first report to identify phase II conjugate metabolites of ellagitannins in vivo after oral administration of ellagitannins-rich extracts (or foods). Thus, characterizing its multiple constitution, absorption and metabolic fate of these compounds in vivo is helpful to better analyze the active components in pomegranate flowers.
Spent coffee ground (SCG) is the remaining residue produced after extraction of coffee, and it is considered a source of unextracted bioactive compounds. For this, in the latest years, the attention ...has been focused to innovative reuses that can exploit the potentiality of SCG. Unfortunately, the content of bioactive compounds has not been thoroughly studied yet, and the major of publication has investigated the caffeine and chlorogenic acids levels, total polyphenol contents, and total flavonoid content. Hence, these approaches have determined only an estimation of flavonoids and polyphenols content and lack on single polyphenols investigation. Therefore, the objective of the current work was to provide a deep characterization of bioactive compounds in SCG. For this purpose, a new analytical method for the quantification of 30 molecules, including caffeine, chlorogenic acids, phenolic acids, flavonoids, and secoiridoids, has been developed using high‐performance liquid chromatography tandem mass spectrometry. Moreover, several extraction procedures, that is, liquid–solid extraction assisted and not by ultrasounds, testing diverse solvents, were evaluated. Liquid–solid extraction assisted by sonication, with water/ethanol (30/70, v/v), resulted the best in terms of total bioactive compounds, and, once validated, the new analytical method was applied to five different espresso SCG samples. Data showed that caffeine (means: 1193.886 ± 57.307 mg kg−1) and chlorogenic acids (means of total CQAs: 1705.656 ± 88.694 mg kg−1) were the most abundant compounds in all SCG samples followed by phenolic acids such as caffeic, ferulic, gallic, p‐coumaric, syringic, trans‐cinnamic, and vanillic acid. Moreover, some flavonoids, that is, rutin, cyanidin 3‐glucoside, and quercetin, occurred in almost all samples. This work provided a deepened characterization of bioactive compounds in SCG and can contribute to develop new strategies of reuses.
Introduction
Viticis Fructus is the dried ripe fruit of Vitex trifolia L. (VTF) or V. trifolia subsp. litoralis Steenis (VTLF). Different botanical sources of the same herbal medicines may have ...different clinical efficacies, but few studies have reported the comparative identification of VTF and VTLF.
Objectives
To establish a high‐performance liquid chromatography (HPLC) method for the simultaneous assay of 11 constituents in Viticis Fructus, to compare the chemical compositions of VTF and VTLF, and to identify chemical markers for the discrimination and quality evaluation of the two botanical origins of Viticis Fructus.
Methodology
An HPLC‐diode array detection (DAD)‐high‐resolution mass spectrometry (HRMS) method was developed for the simultaneous separation and quantification of 11 constituents in 21 batches of Viticis Fructus samples from different sources in China. Moreover, chemometrics were performed to compare and discriminate VTF and VTLF samples.
Results
The results from 11 batches of VTF and 10 batches of VTLF were compared for 11 components, of which 3,4‐dicaffeoylquinic acid and 3,5‐dicaffeoylquinic acid were identified and quantified in Viticis Fructus for the first time. The quantitative analysis showed significantly higher chlorogenic acid and casticin contents in VTLF than in VTF, and the chemometric analysis indicated that chlorogenic acid and casticin were responsible for the significant differences between VTF and VTLF; these two compounds might be used as chemical markers to distinguish the two original plant sources of Viticis Fructus.
Conclusions
The present work provides useful information for understanding the chemical differences between VTF and VTLF. This work also provides feasible methods for the quality evaluation and discrimination of herbal medicines originating from multiple botanical sources.
The present study provides useful information for understanding the chemical differences between two botanical origins of Viticis Fructus. The content of 11 components of Viticis Fructus was determined, of which 3,4‐dicaffeoylquinic acid and 3,5‐dicaffeoylquinic acid were identified and quantified in Viticis Fructus for the first time. The chemometric analysis indicated that chlorogenic acid and casticin were responsible for the significant differences between two botanical origins of Viticis Fructus.
•RP-HPLC–DAD detected various α-dicarbonyls in coffee, barley coffee and soy sauce.•Coffee, barley brew and soy sauce α-dicarbonyls were characterised by HPLC–ESI/MS2.•An RP-HPLC–DAD method was ...validated for each food matrix to quantify glyoxal, methylglyoxal and diacetyl.•Coffee, barley coffee and soy sauce were subjected to simulated in vitro digestion.•Digestion seemed to induce both increases and reductions in free α-dicarbonyls.
α-Dicarbonyl (α-DC) compounds were characterised in roasted (coffee, barley coffee) and in fermented (soy sauce) food matrices. Glyoxal (GO), methylglyoxal (MGO), diacetyl (DA) and 3-deoxyglucosone (3-DG) were found in all samples, and hydroxypyruvaldehyde and 5-hydroxypentane-2,3-dione in barley and soy. Cis and trans 3,4-dideoxyglucosone-3-ene (3,4-DGE) isomers and 4-glucosyl-5,6-dihydroxy-2-oxohexanal (4-G,3-DG) were found only in barley, and 3,4-DGE only in soy sauce with molasses. GO, MGO, and DA were quantified. Findings indicate that i) α-DC profiles depend on the food matrix and any technological treatments applied; ii) α-DC quantitation by HPLC requires matrix-specific, validated methods; iii) GO and MGO were the most abundant α-DCs; and iv) barley coffee was the matrix richest in α-DCs both qualitatively and quantitatively.
In vitro simulated digestion reduced (coffee) or strongly increased (barley, soy sauce) free α-DC content.
These findings suggest that α-DC bioavailability could actually depend not on food content but rather on reactions occurring during digestion.
The paper presents an independent application of two hyphenated techniques, wherein an identical chromatographic system i.e. high performance liquid chromatography (HPLC) was coupled to microwave ...induced plasma optical emission spectrometry (MIP OES) or inductively coupled plasma optical emission spectrometry (ICP OES). A cation–exchange column and a mobile phase based on pyridine–2,6–dicarboxylic acid (PDCA) were employed to separate Fe(II) and Fe(III) within 300 s. Additionally, two methods of sample preparation were employed. Optimization and validation of both methods were conducted parallel. The applicability was presented with different sample matrix types: post–glacial sediments, archaeological pottery, soils located in the proximity of industry wastes disposal site, river sediments and yerba mate (Ilex paraguariensis). Obtained results were compared in terms of the excitation source (microwave induced or inductively coupled) and supplied gas (nitrogen or argon). The research introduces HPLC–MIP OES for iron speciation analysis and its applicability were critically evaluated with HPLC–ICP OES.
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•The optical emission detectors with different plasma sources has been applied for iron species determination.•The hyphenated techniques HPLC–MIP–OES and HPLC–ICP–OES has been optimized and validated.•The application of speciation analysis has been elaborated for different matrixes.
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