Foods最新文献

{"title":"L-Arabinose Alleviates Functional Constipation in Mice by Regulating Gut Microbiota and Metabolites.","authors":"Ke Liu, Huixuan Dong, Xinran Li, Chaoqun Hu, Fengya Cui, Shiji Li, Xiaolin Zhang, Yushan Du, Penghui Yang, Wenna Ji, Wenjie Sui, Jing Meng","doi":"10.3390/foods14050900","DOIUrl":"10.3390/foods14050900","url":null,"abstract":"<p><p>Functional constipation ranks among the most common disorders impacting human health, which is manifested by difficulty in defecation and a complex etiology. L-Arabinose, a pentose found naturally in fruit rinds and cereal husks, has been reported to regulate glycolipid metabolism, improve glucose homeostasis, and exhibit anti-inflammatory effects. However, the effect and precise mechanism of L-Arabinose on functional constipation remain unclear. In this study, the effect of L-Arabinose in alleviating functional constipation induced by diphenoxylate was evaluated. The model group consisted of functional constipation mice that did not receive any intervention. The positive drug group was treated with 2.0 g/kg lactulose, while the intervention group was given 0.5 g/kg, 0.75 g/kg, 1.0 g/kg, and 2.0 g/kg L-Arabinose, respectively. The data suggested that 20 days of L-Arabinose intervention could shorten the first black stool defecation time, increase fecal water content, and enhance the rate of small intestinal propulsion in mice with functional constipation induced by diphenoxylate. Additionally, L-Arabinose reversed the protein expression of functional constipation-related intestinal factors in the colon, characterized by a decrease in the expression of water channel proteins AQP3 and AQP4, as well as an increase in the expression of tight-junction proteins ZO-1, Claudin-1 and Occludin. Furthermore, L-Arabinose modulated the levels of hormones (MTL, Gas) and neurotransmitters (5-HT, VIP) related to the digestive systems of mice with constipation, resulting in elevated levels of 5-HT, MTL, and Gas and decreasing levels of VIP. Histopathological analysis also revealed that L-Arabinose intervention improved the intestinal inflammatory response. Furthermore, 16S rRNA sequencing and metabolomics of the intestinal microbiota demonstrated that L-Arabinose treatment improved both the intestinal microbiota composition and the metabolite levels. This study suggests that L-Arabinose can serve as a potential functional ingredient to promote intestinal health, enhance gastrointestinal motility and barrier function, regulate osmotic pressure, restore neurotransmitter levels, and effectively relieve functional constipation.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11899279/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614175","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Research Progress on Shrimp Allergens and Allergenicity Reduction Methods.","authors":"Bingjie Chen, Hui He, Xiao Wang, Songheng Wu, Qiankun Wang, Jinglin Zhang, Yongjin Qiao, Hongru Liu","doi":"10.3390/foods14050895","DOIUrl":"10.3390/foods14050895","url":null,"abstract":"<p><p>Shrimp are highly favored by consumers for their delicious taste and rich nutritional value. However, reports of allergic reactions caused by shrimp and its derivatives have been increasing, significantly impacting consumer health and posing a growing global food safety concern. This article introduces the structure and biochemical characteristics of major allergenic proteins in shrimp, including tropomyosin (TM), arginine kinase, sarcoplasmic calcium-binding protein, myosin light chain, troponin C, and hemocyanin. Currently, there is no effective treatment for shrimp allergies, and prevention is mainly achieved by avoiding consumption. The study of shrimp allergen sensitization reduction technology is of great significance to the development of hypoallergenic or desensitized products. The article provides a detailed overview of the effects of common processing techniques, including physical, chemical, biological, and combined methods, on the allergenicity of shrimp allergens; for instance, the binding rate to immunoglobulin E (IgE) was reduced by 73.59% after treating TM with high pressure (500 MPa) at 55 °C for 10 min and the recognition rate of TM to IgE decreased by 89.4% on average after treating TM with pepsin (30 μg/mL, pH 2) for 2 h. These techniques provide references for the development of hypoallergenic aquatic products or desensitized foods.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11899471/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614259","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Benefits of Essential Oil-Enriched Chitosan on Beef: From Appearance and Odour Improvement to Protection Against Blowfly Oviposition.","authors":"Priscilla Farina, Monica Tognocchi, Giuseppe Conte, Laura Casarosa, Francesca Trusendi, Barbara Conti","doi":"10.3390/foods14050897","DOIUrl":"10.3390/foods14050897","url":null,"abstract":"<p><p>The food industry is increasingly turning to healthy and eco-friendly alternatives for meat preservation, with recent attention focused on chitosan (CH) and essential oils (EOs). Here, we propose two liquid formulations of CH enriched with <i>Laurus nobilis</i> or <i>Piper nigrum</i> EOs to preserve beef patties stored for 4 days at 4 °C from colour changes, secondary lipid oxidation, and alteration in volatile organic compound emissions while also preventing oviposition by <i>Calliphora vomitoria</i> on beef loaves hung for the same time at around 13 °C in a netted polytunnel. Overall, the <i>L. nobilis</i> EO-enriched CH solution increased the meat colour lightness compared to the control (+7.58%), kept redness and yellowness comparable to the control, maintained the level of thiobarbituric acid-reacting substances below the threshold for rancidity perception for at least 96 h, reduced the release of ethanol, enhanced the perception of fatty and woody notes in the meat along with the fresh, green, and citrusy aromas specific to the EO, and also provided significant protection (88.83%) against blowfly oviposition compared to the control. Therefore, the development of a spray CH formulation containing the <i>L. nobilis</i> EO appears to be a promising tool for stable and prolonged meat protection.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11898430/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614107","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synergistic Effect of Thermosonication on the Stability of Bioactive Compounds and Antioxidant Activity of Blackberry Juice.","authors":"Cristiane Nunes da Silva, Juliana Rodrigues do Carmo, Bruna Vieira Nunes, Fernanda Demoliner, Vanessa Rios de Souza, Sabrina Carvalho Bastos","doi":"10.3390/foods14050901","DOIUrl":"10.3390/foods14050901","url":null,"abstract":"<p><p>Thermosonication is a technique that combines ultrasound with mild temperatures and can be applied as an alternative to thermal pasteurization. This study aimed to evaluate the synergistic effect of thermosonication (Termo) on bioactive compounds (total anthocyanins concentration and total phenolic compounds), antioxidant activity and physicochemical characteristics of blackberry juice in comparison with conventional heat treatment (TT). The experiment was conducted based on the Central Composite Rotational Design, varying the amplitude (60% and 90%), temperature (64 °C and 86 °C) and time (114 s and 517 s) factors. The results showed that the amplitude and temperature factors significantly influenced (<i>p</i> < 0.05) the content of bioactive compounds studied, as well as the antioxidant activity and physicochemical properties, showing that the thermosonication treatment using 60% ultrasonic amplitude and 86 °C temperature provided more excellent retention and less degradation in the content of anthocyanins, phenolic compounds, antioxidant activity, and physicochemical properties (pH, acidity, total soluble solids and colour) of blackberry juice. Higher ultrasonic amplitude (90%) promoted changes in the physicochemical properties and degradation of the bioactive compounds studied and antioxidant activity. However, the limitations of this study are related to the specific matrix used, the seasonality of these fruits, the availability of raw material for processing and the limitation of large-scale ultrasonic equipment. These factors limit the expansion of these findings to other products. Overall, thermosonication can be considered a promising technique. Still, for its implementation as a possible alternative to conventional thermal methods, further studies are needed to investigate the stability of bioactive compounds and antioxidant activity of blackberry juice better.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11898737/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614314","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Studies on the Efficient Extraction of Ovotransferrin and the Effect of Heating Treatment on Its Structure and Activity.","authors":"Yujie Su, Qianwen Zhao, Cuihua Chang, Junhua Li, Lulu Guo, Shende Hu, Zijian Huang, Luping Gu, Yanjun Yang","doi":"10.3390/foods14050905","DOIUrl":"10.3390/foods14050905","url":null,"abstract":"<p><p>Ovotransferrin (OVT) is very rich in nutritional value and possesses a variety of biological activities. However, there is a lack of suitable OVT extraction methods that are simple and suitable for large-scale production. For this reason, this study explored a new method of ovalbumin OVT extraction based on mesophilic treatment. The effects of different heat treatment conditions on the physicochemical properties and bioactivities of the prepared OVT and their influence mechanisms were investigated. The results showed that OVT could be efficiently extracted from egg white by moderate heat treatment. Based on single factor experiments, response surface methodology was used to determine the effects of heat treatment time, temperature and pH on the extraction rate of OVT. The yield was 93.65 ± 0.53% under the optimal extraction conditions (62.5 °C, 75 min, pH 8). SDS-PAGE and FT-IR showed that changes in the influencing factors during heating had different effects on OVT. In addition, different extraction parameters had different effects on the iron-binding and antioxidant capacities of OVT. This study provides a fast and efficient preparation method for OVT from egg white, which lays the foundation for the wide application of OVT.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11898708/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614353","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Peanuts (<i>Arachis hypogaea</i> L.) and Mycotoxins: Analytical Approaches, Prevalence, and Innovative Detoxification.","authors":"Beatriz Melo, João Robalo, Fernando Ramos, Ana Sanches Silva","doi":"10.3390/foods14050902","DOIUrl":"10.3390/foods14050902","url":null,"abstract":"<p><p>Mycotoxins are secondary metabolites originating from several species of fungi that have proven to demonstrate high toxicity. In addition, potential contamination sources can promote increased human exposure to the adverse effects of these toxins. For this reason, it was necessary to develop several analytical methods that allow detection with the highest possible sensitivity for these toxic metabolites. Furthermore, since these methods involve high cost, are lengthy, and have sensitivity requirements, the development of multi-analyte detection methods is indispensable. The increasing consumption of groundnuts (legumes) as well as nuts (such as almonds, walnuts, and pistachios) and dried fruit (raisins and dried figs) has increased the risk of poisoning and the harmful effects of mycotoxins, which has encouraged studies for the creation of these methods. This review addresses the most representative methods applied to analyze and quantify mycotoxins in groundnuts (peanuts) together with decontamination techniques. The methodologies presented in this review are primarily based on analytical techniques for nuts and dried fruits. However, each of these methodologies can also be applied to peanut analysis for comparison and use. It is also relevant to highlight the importance of the development of multi-analyte methods in order to identify multiple mycotoxins using a single method, saving time, costs, and resources.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11898414/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Novel Formulation Based on Resveratrol and Water Extracts from <i>Equisetum arvense</i>, <i>Crataegus curvisepala</i>, <i>Vitex agnus-castus</i>, and <i>Glycine max</i> Inhibits the Gene Expression of Inflammatory and Osteoclastogenic Biomarkers on C2C12 Cells Exposed to Oxidative Stress.","authors":"Simonetta Cristina Di Simone, Alessandra Acquaviva, Maria Loreta Libero, Nilofar Nilofar, Fatma Tunali, Mariachiara Gabriele, Angelica Pia Centulio, Gianluca Genovesi, Davide Ciaramellano, Lucia Recinella, Sheila Leone, Luigi Brunetti, Gokhan Zengin, Giustino Orlando, Luigi Menghini, Annalisa Chiavaroli, Claudio Ferrante","doi":"10.3390/foods14050896","DOIUrl":"10.3390/foods14050896","url":null,"abstract":"<p><p>Medicinal plants and natural compounds have been considered alternative therapeutic options for counteracting postmenopausal disorders thanks to their different concomitant effects, including antioxidant and anti-inflammatory properties and the regulation of hormone activity. It is important to highlight that the efficacy of medicinal plants and natural compounds increases when used in combination, thus making the development of herbal formulations rational. Therefore, the present study aimed to evaluate the phytochemical and pharmacological properties of an innovative formulation consisting of resveratrol and water extracts from <i>Equisetum arvense</i>, <i>Crateagus curvisepala</i>, <i>Vitex agnus-castus</i>, and <i>Glycine max</i>. The phenolic composition and radical scavenger properties were evaluated using chromatographic and colorimetric (ABTS) methods, whilst the limits of biocompatibility were assessed through allelopathy, the <i>Artemia salina</i> (brine shrimp) lethality test, and <i>Daphnia magna</i> cardiotoxicity assay. The protective effects were evaluated on C2C12 cell lines exposed to the pro-oxidant stimulus, which consisted of hydrogen peroxide. The gene expression of estrogen 1 (ESR1, also known as ERα) and prolactin (PRLR) receptors, interleukin 6 (IL-6), tumor necrosis factor α (TNFα), and receptor activator of nuclear factor kappa-Β ligand (RANKL) was measured. The results of the phytochemical analysis showed that the main phytochemicals were hydroxycinnamic and phenolic acids, in particular coumaric acid (7.53 µg/mL) and rosmarinic acid (6.91 µg/mL), respectively. This could explain the radical scavenger effect observed from the 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay. According to the ecotoxicological models' results, the formulation was revealed to be non-toxic, with a LC₅₀ value > 1 mg/mL. Therefore, a biocompatible concentration range (200-1000 µg/mL) was used in C2C12 cells, where the formulation blunted the hydrogen peroxide-induced upregulation of TNFα, IL-6, RANKL, ESR1, and PRLR. Overall, the results of this study corroborate the use of the formulation for facing the oxidative stress and inflammation, which forms the basis of the osteoclastogenic process.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11899544/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614051","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Genomic and Transcriptomic Analysis of Mutant <i>Bacillus subtilis</i> with Enhanced Nattokinase Production via ARTP Mutagenesis.","authors":"Liuyu Guo, Yang Chen, Zhiyong He, Zhaojun Wang, Qiuming Chen, Jie Chen, Fatih Oz, Zhimin Xu, Maomao Zeng","doi":"10.3390/foods14050898","DOIUrl":"10.3390/foods14050898","url":null,"abstract":"<p><p>Nattokinase (NK), a serine protease with high thrombolytic activity, has significant potential for application in foods intended for special health benefits. However, the NK production in wild-type <i>Bacillus subtilis</i> natto is relatively low. In this study, a high-yielding NK and genetically stable mutant strain (<i>B. subtilis</i> JNC002.001, 300.0 ± 4.7 FU/mL) was obtained through atmospheric and room temperature plasma (ARTP) mutagenesis. It increased NK activity by 1.84 times compared to the initial strain SD2, demonstrating significant prospects for NK production and food fermentation applications. Additionally, the <i>B. subtilis</i> JNC002.001 exhibited notable alterations in growth characteristics, glucose consumption, and sporulation. This study further elucidated the mechanism of enhanced NK production at the molecular level. Genome resequencing revealed that the mutant genes in JNC002.001 included 10 single nucleotide polymorphisms (SNPs) and one insertion, among which the <i>kinA</i> and <i>gltA</i> genes were associated with sporulation and NK synthesis, respectively. In terms of the transcriptional level, the NK-coding gene <i>aprN</i> was up-regulated 9.4 times relative to the wild-type strain. Most of the genes related to central carbon metabolism and the Sec secretion pathway were up-regulated. In addition, the expression of regulatory factors associated with the transcription of the <i>aprN</i> gene and the sporulation process provided evidence for high NK expression and sporulation deficiency in JNC002.001. These results could provide insights into the mechanism of NK production and facilitate the construction of engineered strains with high NK yield.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11899143/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614234","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Differential Enzymatic Hydrolysis: A Study on Its Impact on Soy Protein Structure, Function, and Soy Milk Powder Properties.","authors":"Qian Li, Baoyue Chang, Guo Huang, Di Wang, Yue Gao, Zhijun Fan, Hongbo Sun, Xiaonan Sui","doi":"10.3390/foods14050906","DOIUrl":"10.3390/foods14050906","url":null,"abstract":"<p><p>Protein constitutes the primary nutrient in soy, and its modifications are intricately linked to the properties of the soy milk powder. This study employed six main commercial enzymes (bromelain, neutrase, papain, trypsin, flavourzyme, and alcalase) to investigate the impact of enzymatic hydrolysis on the structural and functional properties of soy protein isolate (SPI), as well as its influence on the physicochemical properties of soy milk powder. The findings indicated that each of enzymes exhibits distinct specificity, with the degree of hydrolysis following the order: alcalase > flavourzyme > papain > bromelain > neutrase > trypsin. Enzymatic hydrolysis facilitates the unfolding of SPI, leading to the exposure of chromogenic fluorophores and hydrophobic amino acid residues, which in turn promotes an increase in free sulfhydryl content. Concurrently, this process induces the transformation of <i>α</i>-helix and <i>β</i>-sheet into <i>β</i>-turn and random coil. The enzyme modification enhances the solubility, emulsification, and foaming activities of SPI and significantly augment its antioxidant properties (<i>p</i> < 0.05). However, this enzymatic treatment adversely affects the stability of its emulsification and foaming properties. Subsequent to enzymatic hydrolysis, soy milk powder demonstrated a reduction in particle size and an improvement in solubility, which significantly enhanced its flavor profile. In summary, alcalase offers substantial advantages in augmenting the functional properties of SPI and increasing the solubility of soy milk powder. However, this process adversely affects the flavor profile of soy milk powder, a consequence attributed to the broad hydrolysis specificity of alcalase.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11899159/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterizing the Phenolic Compounds in Iron Walnut Oil (<i>Juglans sigillata</i> Dode) Across Chinese Regions.","authors":"Pan Gao, Kairui Chang, Shu Wang, Yuling Zheng, Jiaojiao Yin, Xinghe Zhang, Martin J T Reaney","doi":"10.3390/foods14050899","DOIUrl":"10.3390/foods14050899","url":null,"abstract":"<p><p>This study examines the chemical composition and antioxidant properties of iron walnut oil (IWO) from different Chinese regions, using ultra-high-performance liquid chromatography-quadrupole time-of-flight mass spectrometry for the analysis of phenolic compounds. Regional variations were identified in fatty acid profiles, with elevated α-linolenic acid levels observed in samples from cooler climates (e.g., Liaoning, sample 1) that were 60% higher than in samples from warmer regions (e.g., Sichuan, sample 2). Antioxidant properties, quantified using 1,1-diphenylpicryl phenyl hydrazine (DPPH), 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonate (ABTS), and Ferric ion reducing antioxidant power (FRAP) assays, corresponded to both oil polyphenol content (up to 62.91 mg/kg) and γ-tocopherol concentrations (268.68-525.05 mg/kg). Nineteen phenolic acids and flavonoids were identified, including ellagic acid, gallic acid, p-hydroxybenzoic acid, syringic acid, vanillic acid, quercetin, caffeic acid, ferulic acid, p-coumaric acid, coniferol, and pinoresinol. This comprehensive analysis underscores the nutritional and therapeutic potential of IWO, and delineates the impact of geographic and environmental factors on its quality, providing a scientific foundation for further research and development aimed at enhancing food industry standards and exploring natural product chemistry.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11898478/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614221","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}