Journal of Food Composition and Analysis最新文献

{"title":"Plantago L. species aqueous extracts: Chemical characterization and in vitro biological activity of plantains leaf teas","authors":"Tatjana Majkić,&nbsp;Ljiljana Milovanović,&nbsp;Ivana Beara","doi":"10.1016/j.jfca.2025.107501","DOIUrl":"10.1016/j.jfca.2025.107501","url":null,"abstract":"<div><div>Genus <em>Plantago</em> L. belongs to the group of traditionally used medicinal plants, recognized and accepted by modern medicine. The aim of this study was to analyze and valorise functional potential of water extracts (teas) prepared from six <em>Plantago</em> species: <em>P. altissima</em> L., <em>P. argentea</em> Chaix, <em>P. holosteum</em> Scop., <em>P. lanceolata</em> L., <em>P. major</em> L. and <em>P. media</em> L<em>.</em> Detailed chemical characterization of plantains teas was performed by spectrophotometry, HPLC-MS/MS and HPLC-DAD methods. Samples’ potential to inhibit α-amylase and tyrosinase, was evaluated by <em>in vitro</em> assays, while anti-inflammatory activity assessment was done by using U937 monocytes as <em>in vitro</em> model system, considering modulatory effect on production of metabolites of cyclooxygenase (COX) pathway of arachidonic acid metabolism: prostaglandin E₂ (PGE₂) and thromboxane A₂ (TXA₂). Dominant compounds in plantains teas were iridoids aucubin (97.4 mg per cup of a tea (tc) of <em>P. media</em>) and catalpol (53.2 mg/tc, <em>P. altissima</em>), and phenylethanoids acteoside (406 mg/tc, <em>P. media</em>) and plantamajoside (70.3 mg/tc, <em>P. major</em>). Most abundant flavonoids were luteolin and luteolin-7-<em>O</em>-glucoside, while chlorogenic and vanillic acid were dominant phenolic acids. <em>P. media</em> tea exhibited the highest α-amylase inhibition capacity, while <em>P. holosteum</em>, <em>P. argentea</em>, and <em>P. altissima</em> teas demonstrated the strongest inhibitory activity against tyrosinase. To the best of our knowledge, this is the first study investigating these bioactivities of the aforementioned plant species. Five <em>Plantago</em> teas reduced PGE₂ production (from 15.8 % to 28.1 %), while four samples reduced TXA₂ production (from 16 % to 28.2 %). <em>P. altissima</em> tea reduced COX-2 mRNA expression by 9.1 folds. In general, <em>Plantago</em> teas demonstrated remarkable <em>in vitro</em> biological activity, with <em>P. media</em> standing out for its broad range of potential curative properties based on the applied <em>in vitro</em> assays. Furthermore, this is one of the first studies to reveal the comprehensive chemical composition of <em>Plantago</em> teas. The findings provide significant insights into the bioactivity of poorly investigated species, highlighting the need for further research on these plants, which may have applications in the food, cosmetic, and pharmaceutical industries.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107501"},"PeriodicalIF":4.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143705549","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Genotype and genotype by environment interaction (GGE) biplot analysis for assessing genotype stability in grain iron and zinc content of maize across diverse environments","authors":"Bhupender Kumar ,&nbsp;Santosh Kumar ,&nbsp;Pardeep Kumar ,&nbsp;Ajay Kumar ,&nbsp;Shankar Lal Jat ,&nbsp;Aditya Kumar Singh ,&nbsp;Priti Sharma ,&nbsp;Raman Gami ,&nbsp;Mukesh Choudhary ,&nbsp;SK Guleria ,&nbsp;SB Singh ,&nbsp;Firoz Hossain ,&nbsp;Ramesh Kumar ,&nbsp;HS Jat ,&nbsp;Sujay Rakshit","doi":"10.1016/j.jfca.2025.107504","DOIUrl":"10.1016/j.jfca.2025.107504","url":null,"abstract":"<div><div>The bio-fortification of maize presents a promising approach for improving nutritional security. Considering iron and zinc deficiencies as significant global public health challenges, the present study included the multi-location evaluation of maize elite inbred lines (300) and hybrids (31) to see variability for iron and zinc content, quantify the genotypes-by-environment (GEI) interaction, and identify stable genotypes with high Fe and Zn content. The findings demonstrated significant GEI for both Fe and Zn, indicating diversity among genotypes and environments under study. Environmental effects were higher for Fe than on Zn. Ideal genotypes for Fe included hybrids H21 and H27, along with inbred G107 and G114. For Zn content, H27 and inbred G3, G178, and G9 emerged as the best genotypes. The analysis unveiled multiple mega-environments for Fe and Zn content, suggesting genotype adaptation to specific environmental conditions. These promising genotypes identified can be of great potential in breeding for high Fe and Zn in maize. Understanding the specific genetic and physiological mechanisms underlying the performance of hybrids and inbred lines with high as well as stable Fe and Zn content and winning genotypes within each mega-environment are crucial for targeted breeding strategies.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107504"},"PeriodicalIF":4.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680749","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Retention of omega-3 fatty acids (DHA and EPA) and cooking yield in fish cooked using wet-heat methods: Steaming vs. bake-in-foil","authors":"M.A. Suryati ,&nbsp;A. Azrina ,&nbsp;I. Amin ,&nbsp;M.A.R. Nor-Khaizura","doi":"10.1016/j.jfca.2025.107482","DOIUrl":"10.1016/j.jfca.2025.107482","url":null,"abstract":"<div><div>Regular fish consumption is recommended by health organizations to enhance omega-3 intake, reducing cardiovascular disease risk. Cooking enhances food's physical properties and nutritional value but may degrade essential omega-3 fatty acids, EPA and DHA. This study evaluates the impact of two wet-heat cooking methods (steaming and baking in foil) on the retention of EPA and DHA in three fish species: Indian Scad (SF), Indian Mackerel (KF), and Moonfish (MF). Results indicated steaming preserved PUFA better than baking in foil (BIF) across all samples. In steaming, EPA retention was highest in KF (60.4%), followed by SF (54.6%) and MF (6.1%); DHA retention mirrored the trend. In BIF, KF retained more EPA (36.8%) and DHA (38.1%) than SF and MF. Cooking yields (CY) varied, with SF having the highest yield in steaming (84.8%) and MF in BIF (79.4%). Steamed SF provided the highest total EPA + DHA (&gt;500 mg/100 g) among all samples. The superior retention of DHA and EPA by steaming is likely due to its lower temperature (100°C) than BIF (160°C). These findings strongly support the preference for steaming over BIF, for retaining EPA, DHA in fish, particularly SF, which may serve as an excellent EPA, DHA dietary source for cardiovascular health.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107482"},"PeriodicalIF":4.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Highly sensitive determination of neomycin residues in milk samples using a fast, simple competitive carbon dot-linked immunosorbent assay (CDs-LISA)","authors":"Sumaida Cheubong,&nbsp;Siriwan Teepoo,&nbsp;Kanokorn Wechakorn,&nbsp;Chehasan Cheubong","doi":"10.1016/j.jfca.2025.107502","DOIUrl":"10.1016/j.jfca.2025.107502","url":null,"abstract":"<div><div>Contaminants from antibiotic residues in milk are a potential concern for the global dairy market. We needed rapid, simple, sensitive, and selective analytical methods to ensure the safety of raw milk and milk products for customers. Here, we developed a rapid and simple competitive carbon dot-linked immunosorbent assay (CDs-LISA) using a CDs-conjugated antibody as an effective fluorescent reporter for sensitive neomycin detection in milk. Under the optimum conditions, the detection time of the proposed assay was completed in 30 min and exhibited a wide working range of 0.02–2 ng mL⁻¹ , a low detection limit (0.01 ng mL⁻¹), high precision (%RSD 2.6), and good selectivity in neomycin detection. Using this assay, neomycin levels in milk samples were easily measured in a range from 0.23 to 1.44 µg kg⁻¹, and the recovery rates were determined to be in the range of 84.7 %–113.2 % with an acceptable RSD (3.36–10.67 %). The competitive CDs-LISA demonstrated greater analytical performance than standard immunoassays using horseradish peroxidase and showed significant promise for simple and rapid detection immunoassays, indicating the utility of this analytical method for monitoring antibiotic contamination in milk and its application to dairy food control.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107502"},"PeriodicalIF":4.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comment to “Quantification of gadolinium presence in flour, rice, and carrot samples using ICP-MS”","authors":"Jean-Alix Barrat,&nbsp;Germain Bayon","doi":"10.1016/j.jfca.2025.107506","DOIUrl":"10.1016/j.jfca.2025.107506","url":null,"abstract":"","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107506"},"PeriodicalIF":4.0,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680862","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sustainable valorization of olive stone by-products: Opportunities and challenges","authors":"Meriem El Fessikh ,&nbsp;Hamza Elhrech ,&nbsp;Amina El Yahyaoui El Idrissi ,&nbsp;Learn-Han Lee ,&nbsp;Waleed Al Abdulmonem ,&nbsp;Nasreddine El Omari ,&nbsp;Abdelhakim Bouyahya","doi":"10.1016/j.jfca.2025.107495","DOIUrl":"10.1016/j.jfca.2025.107495","url":null,"abstract":"<div><h3>Background</h3><div>The olive stone, a primary by-product of olive oil extraction, is mainly composed of a lignified shell and inner seed. It represents a substantial portion of the olive industry’s biomass waste, contributing over 40 Mt annually. While typically regarded as waste, olive stones contain a variety of nutrients and bioactive compounds like lipids, proteins, phenolic compounds, and minerals found in the seed, as well as fibers in the shell. These elements hold significant value across multiple sectors, including food, energy, and agriculture. These phenolic compounds and nutrients provide notable antioxidant, anti-inflammatory, chemopreventive, and antimicrobial effects, supporting health and disease prevention.</div></div><div><h3>Scope and approach</h3><div>This review explores the sustainable utilization of olive stone by-products, highlighting their potential to contribute to human health and environmental sustainability. It discusses the practical applications of olive stones in various domains, from functional ingredients in food products and pharmaceuticals to renewable energy sources and soil-enhancing agricultural inputs.</div></div><div><h3>Key findings and conclusions</h3><div>Olive stones, particularly olive seeds, are rich in dietary fiber (47.6 %), lipids (30.4 %), proteins (13.5 %), and phenolic compounds (8.10 %), especially nüzhenide, nüzhenide 11-methyl oleoside and methoxynüzhenide, and demonstrate a range of health-promoting properties. Additionally, they are shown to benefit metabolic health by combating disorders such as diabetes, hyperlipidemia, obesity, and cardiovascular and neurodegenerative diseases while also protecting organ functions like those of the liver and kidneys. The review underscores the promise of olive stone by-products as a sustainable, health-benefiting resource in circular economy practices within the olive oil industry.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107495"},"PeriodicalIF":4.0,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680866","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unveiling the fingerprint of apple browning: A Vis/NIR-metaheuristic approach for rapid polyphenol oxidase and peroxidases activities detection in red delicious apples","authors":"Mahsa Sadat Razavi ,&nbsp;Vali Rasooli Sharabiani ,&nbsp;Mohammad Tahmasebi ,&nbsp;Mariusz Szymanek","doi":"10.1016/j.jfca.2025.107499","DOIUrl":"10.1016/j.jfca.2025.107499","url":null,"abstract":"<div><div>As a climacteric fruit, apple fruit quality during storage is influenced by the activity of two browning-related enzymes, polyphenol oxidase (PPO) and peroxidase (POD). Therefore, to evaluate the enzymatic activity of Red Delicious apples, the content of PPO and POD was measured using destructive chemical methods and used as the response for visible/near-infrared (Vis/NIR) spectroscopy. Different variable selection algorithms were implemented in combination with two machine learning algorithms of support vector machine (SVM) and decision tree (DT), to identify the effective wavelengths from the whole spectral data. DT-FOA (forest optimization algorithm) algorithm outperformed other methods in terms of minimum number of effective wavelengths (EWs), minimum execution time, and maximum correlation. Multiple linear regression (MLR), partial least squares regression (PLSR), and artificial neural network (ANN) were applied to predict enzymatic activities. The selection of the optimum predictive model was mainly based on criteria such as the coefficient of determination (R²), root mean square error (RMSE), the ratio of prediction to deviation (RPD) of the validation set. ANN outperformed the MLR and PLSR in terms of the highest R² (0.96 and 0.99) and RPD (4.87 and 6.96) in test phase of DT-FOA, for PPO and POD, respectively. However, all the model gave reliable results being the R² above 0.92 and 0.93, and RPD above 5.36 and 5.31 for MLR and PLSR in test phase of DT-FOA, for PPO and POD respectively. The combination of Vis/NIR spectroscopy, regression algorithm and variable selection led to a tool for evaluating Red Delicious apple fruit.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107499"},"PeriodicalIF":4.0,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143697434","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A critical review on biogenic amines in dairy: Formation pathways, toxicity, and regulatory standards","authors":"Riddhi Suhas Rane ,&nbsp;Prashant Anil Pawase ,&nbsp;Rafeeya Shams ,&nbsp;G. Darshan ,&nbsp;Omar Bashir ,&nbsp;Swarup Roy","doi":"10.1016/j.jfca.2025.107496","DOIUrl":"10.1016/j.jfca.2025.107496","url":null,"abstract":"<div><div>Biogenic amines (BAs) are nitrogenous chemicals often found in dairy products, formed primarily through the elimination of amino acid carboxyl groups by microbial enzymes. Their presence in dairy items such as cheese, yogurt, and milk can pose significant health risks, including food poisoning, migraines, and hypertensive crises. This review offers a comprehensive analysis of the sources and formation pathways of BAs in dairy products, highlighting the factors influencing their accumulation. Various methods for detecting and quantifying biogenic amines, including chromatographic and spectroscopic techniques, are discussed, along with their regulatory limits. Additionally, the health implications associated with the consumption of BAs and strategies to control their formation in dairy products are explored. Understanding the formation, detection, and impact of BAs is necessary for maintaining the safety and quality of milk and milk-based products. Research and quality control necessitate precise identification techniques for tracking even the smallest changes in the BA's profile. Further work is needed to reduce the assay and make it compatible with low-cost materials like nitrocellulose membranes for paper-predicated lateral flow detection of BAs in complex matrices, such as saliva, blood, and other biological fluids, as well as in victuals extract.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107496"},"PeriodicalIF":4.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680864","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analysis of volatile metabolite dynamics in Jiuqu hongmei tea during processing using HS-SPME-GC-MS and HS-GC-IMS techniques","authors":"Qi Peng ,&nbsp;Shanshan Li ,&nbsp;Jiaxin Huang ,&nbsp;Xueping Chen ,&nbsp;Rui Shen ,&nbsp;Han Jiang ,&nbsp;Guangfa Xie","doi":"10.1016/j.jfca.2025.107492","DOIUrl":"10.1016/j.jfca.2025.107492","url":null,"abstract":"<div><div>This study explored the dynamic variations in volatile metabolites during the processing stages of Jiuqu hongmei tea, correlating these changes with the tea's aroma profile. Five processing stages—fresh tea, withered tea, kneaded tea, fermented tea, and finished tea—were examined. Using headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) in conjunction with sensory evaluation and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), we analyzed the samples to elucidate the aroma development and understand the dynamic shifts in volatile compounds. Partial least squares discriminant analysis (PLS-DA) was employed to interpret the results. Our findings identified 190 volatile compounds, including alcohols, aldehydes, esters, ketones, and hydrocarbons, with 21 compounds (rOAV &gt; 1) significantly contributing to the aroma. Post-fermentation, a reduction in most volatile compounds was observed. This study provided valuable insights into the production and quality control of Jiuqu hongmei tea, offering a meaningful reference for its processing and flavor enhancement.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107492"},"PeriodicalIF":4.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680873","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Multi-factor optimization and application of orbital shaker assisted dispersive magnetic solid phase microextraction of silver in various food samples","authors":"Sefa Yılmaz ,&nbsp;Baki Hazer ,&nbsp;Mustafa Tuzen","doi":"10.1016/j.jfca.2025.107490","DOIUrl":"10.1016/j.jfca.2025.107490","url":null,"abstract":"<div><div>An orbital shaker assisted dispersive magnetic solid phase microextraction (OSA - dMSPµE) method was developed for the determination of silver in food samples using flame atomic absorption spectrometry (F AAS). New cross-linked polylinoleic acid-polystyrene- polydimethylsiloxane graft copolymer (PLinaS-PDMS) was synthesized and used as an adsorbent encapsulated with magnetic Fe₃O₄ nanoparticles. The adsorbent was characterized by FT-IR NMR, DSC, SEM-EDX, BET techniques. Adsorbent capacity was also determined as 34.8 mg g⁻¹. Multi-factor optimization of the OSA - dMSPµE method was performed. The limit of detection (LOD) and limit of quantification (LOQ) were 0.4 µg L⁻¹ and 1.2 µg L⁻¹, respectively. The linearity was 1.2–112 µg L⁻¹. Relative standard deviation percentage (RSD%) for intraday and interday was found to be 3.2 % and 5.7 %, respectively using 100 µg L⁻¹ Ag solution. The preconcentration factor was determined as 125. The method was applied to certified reference material, t test was used and quantitative results (94 %) were obtained.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107490"},"PeriodicalIF":4.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680276","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}