European Food Research and Technology最新文献

{"title":"In vitro evaluation of the possible genotoxic effects of acrylamide and 5-hydroxymetylfurfural by single cell gel electroporesis (comet) assay","authors":"Can Babacanoğlu,&nbsp;Tuğbagül Çal Doğan,&nbsp;Sevtap Aydın Dilsiz,&nbsp;Mahmut Bucurgat,&nbsp;Ülkü Ündeğer Bucurgat","doi":"10.1007/s00217-025-04793-z","DOIUrl":"10.1007/s00217-025-04793-z","url":null,"abstract":"<div><p>Food cooking processes containing carbohydrates forms acrylamide (AA) and 5-hydroxymethylfurfural (HMF) through Maillard reaction. These two substances are known as carcinogenic. Coffee consumption is a major exposure route of AA and HMF. Caffeic acid (CA) is an antioxidant naturally found in coffee. Our study aimed to evaluate the possible oxidative DNA damage induced by AA and HMF in CA-treated or CA-untreated Chinese hamster lung fibroblast cells (V79 cells) and human hepatocellular carcinoma cell lines (HepG2 cells). Genotoxicity was evaluated by the single cell gel electrophoresis (comet) technique. The cells were treated with different concentrations of AA, HMF (1–100 μM) and CA (25 and 50 μM) and different combinations of AA, HMF and CA with each other for 1 h. DNA damage was expressed as DNA tail intensity. In V79 cells, the doses of AA (1–50 μM) and HMF (1–100 μM) did not increase DNA damage alone. DNA damage was increased at the doses of 100 μM AA, 25 μM HMF, 25 and 50 μM CA and the genotoxic effects of AA were decreased when combined with 25 and 50 μM CA in V79 cells. In HepG2 cells, only 5 μM and 10 μM HMF increased DNA damage, but most of dose combinations of AA and HMF with CA caused more DNA damage in HepG2 cells than V79 cells. Our results show that AA and HMF alone may not cause considerable DNA damage, however CA might induce DNA damage at high doses in V79 cells.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 9","pages":"2779 - 2791"},"PeriodicalIF":3.2,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04793-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934676","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Manketti nuts (Schinziophyton rautanenii) and ushivi beans (Guibourtia coleosperma) as a potential source of mineral elements in human diet?– Macro- and microelement composition of exotic seeds","authors":"Sabrina P. Van den Oever,&nbsp;Cecilia K. Maruta,&nbsp;Lisa Fischer,&nbsp;Stephan Hann,&nbsp;Helmut K. Mayer","doi":"10.1007/s00217-025-04808-9","DOIUrl":"10.1007/s00217-025-04808-9","url":null,"abstract":"<div><p>The seeds of <i>Schinziophyton rautanenii</i> (manketti) and <i>Guibourtia coleosperma</i> (ushivi) could have great potential as food and food ingredient due to their valuable nutritional properties that might make them potential candidates for <i>Novel Foods</i>. However, only little has been reported about their mineral nutrient composition. Hence, detailed analysis on the macro- and microelement concentration was performed using inductively coupled plasma sector field mass spectrometry (ICP-SFMS). Method was validated for the analysis of target analytes regarding linearity, instrument precision, limits of detection and quantification, repeatability precision, and accuracy of results (confirmed using certified reference materials). Results obtained showed that manketti nuts offer a valuable source for macroelements Mg, Ca, P and K (571 ± 27 mg/100 g, 225 ± 13 mg/100 g, 1138 ± 63 mg/100 g and 750 ± 47 mg/100, respectively). Regarding essential microelements, Zn and Mn showed highest concentrations (5.82 ± 0.42 mg/100 g and 4.76 ± 0.62 mg/100 g, respectively). Ushivi beans contained high contents of K and Ca (639 ± 72 mg/100 g and 360 ± 99 mg/100 g, respectively). Also of importance were the results of Fe (2.79 ± 0.22 mg/100 g), Se (35.1 ± 17.3 µg/100 g) and Co (3.31 ± 0.57 µg/100 g). In addition, the comparison with the dietary reference values provided by the European Food Safety Authority (EFSA) showed that both seeds could significantly contribute to meeting the required levels of several mineral elements, which emphasizes the high value of manketti nuts and ushivi beans as important food and nutrient source.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 9","pages":"2811 - 2821"},"PeriodicalIF":3.2,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04808-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934701","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Sensory features and consumer acceptability of the invasive Blue crab Callinectes sapidus Rathbun, 1896 in the Mediterranean area","authors":"Fabrizio Cincotta,&nbsp;Maria Merlino,&nbsp;Antonella Verzera,&nbsp;Francesco Tiralongo,&nbsp;Marco Torre,&nbsp;Concetta Condurso","doi":"10.1007/s00217-025-04788-w","DOIUrl":"10.1007/s00217-025-04788-w","url":null,"abstract":"<div><p>This research evaluated the odour volatiles, the sensory profile and the consumer acceptability of the invasive Atlantic Blue crab <i>Callinectes sapidus</i> Rathbun, 1896 of the Mediterranean Sea. Quantitative Descriptive sensory Analysis (QDA) and Headspace Solid-phase Microextraction coupled to Gas Chromatography–Mass Spectrometry (HSPME–GC–MS) analyses were conducted, and the results were related to consumer preference. Moreover, a comparative acceptability test against Norway lobster and Caramote prawn, two popular crustaceans consumed in the Mediterranean area, was performed, and the data were statistically elaborated. Many volatile compounds were identified in Blue crab meat, predominantly aliphatic alcohols, aldehydes, and ketones, showing a distinctive odour profile compared to other crustacean species. Sensory analysis revealed that the Blue crab had fish-like and marine odours and flavours, with notable sweetness, juiciness, and tenderness. Additionally, Blue crab was well appreciated by consumers when compared with the other crustaceans. The study provides novel and advanced information on consumer acceptance, offering valuable insights for the fisheries and food processing industries in the Mediterranean area.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 9","pages":"2719 - 2729"},"PeriodicalIF":3.2,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934629","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antifungal potential of Lactobacillus bioactive metabolites: synergistic interactions with food preservatives and molecular docking insights","authors":"Ahmed M. Emara,&nbsp;Diaa A. Marrez,&nbsp;Asmaa S. Ramadan,&nbsp;Ahmed A. El-Rashedy,&nbsp;Ahmed Noah Badr,&nbsp;Karolina Hoppe,&nbsp;Hongjun Li,&nbsp;Zhifei He","doi":"10.1007/s00217-025-04807-w","DOIUrl":"10.1007/s00217-025-04807-w","url":null,"abstract":"<div><p>The antifungal activity of bioactive metabolites from <i>Lactobacillus casei</i> EMCC 1093 against mycotoxigenic fungi was investigated. Bacterial extract using ethyl acetate showed activity against nine fungal strains. The highest activity was observed against <i>Fusarium verticillioides</i> (19 mm) and <i>Penicillium verrucosum</i> (18.0 mm). Thin layer chromatography (TLC) bio-autography of <i>Lb. casei</i> extract detected a clear inhibition zone against all tested fungi at bands of R_f 0.19, 0.28, 0.38, and 0.46. The GC-MS extract analysis revealed 18 compounds, where Butylated Hydroxytoluene (BHT), butanoic, benzoic, and lactic acids were the most abundant. The minimal inhibitory concentration (MIC) values for <i>Lactobacillus. casei</i> extract, sodium benzoate, and potassium sorbate were found to range from 0.8 to 2.2, 1.5–3.5, and 2.1–3.1 mg/ mL, respectively. Checkerboard assay showed a synergistic combination between the extract and sodium benzoate against <i>Aspergillus westerdijikia</i>, <i>Fusarium verticillioides</i>, and <i>Fusarium proliferatum</i>, with fractional inhibitory concentration index values ranging from 0.38 to 0.50. The extract combination with potassium sorbate observed synergistic effects against <i>Aspergillus flavus</i>,<i> A. parasiticus</i>,<i> A. westerdijikia</i> and additive effects against <i>A. niger</i>,<i> A. ochraceus</i>,<i> A. carbonarus</i>,<i> F. verticillioides</i>,<i> F. proliferatum</i>, and <i>P. verrucosum</i>. In silico studies provided insights into the molecular interactions and binding affinities between the extract and fungal proteins, highlighting the potential application in food preservation, and molecular dynamic simulations confirmed the inhibitory effect against toxigenic fungi. The study indicated the pioneer prevention and reduction impact of bacterial ethyl acetate extract against mycotoxigenic fungi compared to traditional preservatives to apply in the food production chain.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 9","pages":"2761 - 2777"},"PeriodicalIF":3.2,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04807-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934791","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"NIR spectroscopy for predicting the aroma potential of intact tempranillo grape berries during ripening","authors":"Sandra Marín-San Román,&nbsp;María Paz Diago,&nbsp;Juan Fernández-Novales,&nbsp;Rosario Sánchez-Gómez,&nbsp;M. Rosario Salinas,&nbsp;Teresa Garde-Cerdán","doi":"10.1007/s00217-025-04789-9","DOIUrl":"10.1007/s00217-025-04789-9","url":null,"abstract":"<div><p>The aroma maturity of grape berries is one of the most relevant factors in the final quality of wine. For this reason, it is important to have tools that enable the characterization of such composition during ripening, in a fast, periodic and non-invasive way. In this work, the use of NIRS to predict the volatile composition of Tempranillo grape berries at different ripening stages has been studied. NIR spectra, volatile compounds, and total soluble solid (TSS) of 240 Tempranillo samples were acquired and measured. With the spectral and chemical data calibration models were built using modified partial least squares (MPLS) regression. Values of R²_CV ≥ 0.3 were obtained for all compounds, which allows differentiating between high and low volatile content. Based on this result, it can be affirmed that NIRS is a reliable and non-destructive tool for monitoring volatile composition in Tempranillo grape berries, offering the potential for on-field quality assessment during ripening.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 9","pages":"2731 - 2746"},"PeriodicalIF":3.2,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04789-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934630","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Formulations based on milk fat globule membrane as delivery systems for DHA and lutein: effects on lipid composition and immunomodulatory properties","authors":"María Señoráns,&nbsp;María V. Calvo,&nbsp;Javier Fontecha,&nbsp;Natalia Castejón","doi":"10.1007/s00217-025-04812-z","DOIUrl":"10.1007/s00217-025-04812-z","url":null,"abstract":"<div><p>The incorporation of bioactive lipids, such as docosahexaenoic acid (DHA) and lutein, into food formulations represents a significant challenge due to their chemical instability and low water solubility. This study investigated the potential of milk fat globule membrane (MFGM)-based formulations as carrier systems for DHA and lutein, comparing their lipidic composition and biological activity (cytotoxicity and immunomodulatory properties) with control formulations prepared with bile salts. Lipid characterization revealed the presence of a greater variety of lipid classes, particularly polar lipids, in the MFGM formulations than in the controls. Bioactivity studies using THP1-Lucia™ NF-κB cells demonstrated that the MFGM-lutein formulation exhibited strong immunosuppressive effects at different concentrations (1:600–1:200 dilutions in PBS), inhibiting the NF-κB pathway by 69% at the 1:200 dilution without compromising cell viability. The MFGM-DHA formulation also showed significant immunosuppressive effects, but only when combined with lutein, suggesting that lutein may play a protective role in preventing DHA oxidation. In contrast, the control formulations displayed no evidence of immunosuppressive effects and high cytotoxicity. Thus, these preliminary findings suggest the potential of MFGM-based formulations as effective carrier systems of bioactive lipids, such as DHA and lutein, and contribute to advancing our understanding of their immunomodulatory potential.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 9","pages":"2875 - 2888"},"PeriodicalIF":3.2,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04812-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934632","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Unveiling the putative porcine myosin-based peptide markers for non-halal meat through chemometrics-assisted MRM-based proteomics","authors":"Mohd Hafis Yuswan,&nbsp;Norazlina Ali,&nbsp;Syaiful Izwan Ismail,&nbsp;Muhamad Shirwan Abdullah Sani,&nbsp;Lai Kok Song","doi":"10.1007/s00217-025-04814-x","DOIUrl":"10.1007/s00217-025-04814-x","url":null,"abstract":"<div><p>Handling massive proteomics datasets poses challenges due to assessing dataset quality and dealing with multiple dimensions of the dataset when establishing putative peptide markers. Therefore, this study aims to confirm putative porcine peptide markers for precision halal proteomics through chemometrics-assisted MRM-based proteomics. Chemometric data mining was employed to access the dispersion characteristics and normality of 509 commercial processed meat samples (beef, chicken, fish, and pork). All the samples displayed normal distributions and showed significant differences in the median. By employing chemometric principal component analysis, two significant dimensions were identified to select the putative porcine peptide markers. Out of 1204 identified peptides, two putative porcine peptide markers were critically selected: P25 and P68, derived from myosin-1. MRM acquisition was developed to verify the P25 and P68 for precision halal proteomics. Notably, only the MRM chromatogram of P68 showed a modified peptide peak. Nonetheless, the process of confirming putative porcine peptide markers from massive proteomics datasets is robust and reliable through chemometrics-assisted MRM-based proteomics for halal authentication in the context of meat speciation. It is recommended utilizing P25 as the peptide marker due to its purity and unmatched sequence with bovine, chicken, and fish based on the UniProtKB search.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 9","pages":"2903 - 2913"},"PeriodicalIF":3.2,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04814-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934677","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Effect of simulated gastrointestinal digestion on phenolic compounds, anti-inflammatory, and antioxidant potential of Brazilian honeydew honey","authors":"Siluana Katia Tischer Seraglio,&nbsp;Bibiana Silva,&nbsp;Eduarda Talita Bramorski Mohr,&nbsp;Tainá Larissa Lubschinski,&nbsp;Carolina Turnes Pasini Deolindo,&nbsp;Rodrigo Barcellos Hoff,&nbsp;Luciano Valdemiro Gonzaga,&nbsp;Eduardo Monguilhott Dalmarco,&nbsp;Ana Carolina Oliveira Costa","doi":"10.1007/s00217-025-04813-y","DOIUrl":"10.1007/s00217-025-04813-y","url":null,"abstract":"<div><p>Unlike floral honeys, honeydew honey is produced by bees from plant secretions and the excretions of plant-sucking insects. In this study, the influence of simulated gastrointestinal digestion of bracatinga honeydew honey (BHH) on its anti-inflammatory activity (assessed by a LPS-induced inflammatory assay), antioxidant capacity (measured by DPPH-scavenging and Folin-Ciocalteu (FC) assays), and the bioaccessibility of phenolic compounds (analyzed by LC–MS/MS) was investigated. Our data indicated high levels of nitric oxide inhibition (&gt; 80%) at all concentrations tested (1–100 µg/mL) of both undigested and digested (gastric and duodenal) fractions of BHH samples. The antioxidant capacity of BHH samples was satisfactorily maintained during in vitro digestion according to the FC assay (with decreases of up to 14.7%). However, decreases of up to 62.2% were observed in the DPPH assay. The concentration of apigenin, quercetin, and kaempferol decreased after gastric, and especially duodenal digestion. At the same time, increases were observed in other phenolic compounds, such as benzoic acid and galangin. Therefore, our results demonstrate that phenolic compounds in BHH are satisfactorily preserved following simulated gastrointestinal digestion, as well as their antioxidant and anti-inflammatory potential. These findings suggest that honey consumption, within the recommended intake, may offer protective health benefits, which should be further confirmed by in vivo studies.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 9","pages":"2859 - 2873"},"PeriodicalIF":3.2,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934678","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimizing polyphenol bioaccessibility: the impact of freeze-drying on chlorogenic acid stability in vitelotte potatoes","authors":"Simona Piccolella,&nbsp;Nabila Brahmi-Chendouh,&nbsp;Severina Pacifico","doi":"10.1007/s00217-025-04815-w","DOIUrl":"10.1007/s00217-025-04815-w","url":null,"abstract":"<div><p>Chlorogenic acids (CGAs) are widely recognized for their antioxidant and metabolic-modulating properties; however, their stability during digestion largely depends on the food matrix and processing conditions. In this study, a freeze-dried matrix of <i>Solanum tuberosum</i> L. cv. Vitelotte was utilized to assess the impact of lyophilization on CGA retention and controlled release. A standardized in vitro digestion model was combined with multi-analytical techniques (HPLC-UV-DAD, UHPLC-HRMS, UV-Vis spectroscopy) to evaluate the fate of CGAs during gastrointestinal transit. The results demonstrate that lyophilization significantly enhances CGA stability by minimizing oxidative degradation and modulating their bioaccessibility through interactions with potato starch. Compared to fresh matrices, freeze-drying preserved the structural integrity of three major caffeoylquinic acid isomers, which remained chemically stable up to the intestinal phase. The protective effect of starch–polyphenol interactions likely contributed to a more controlled bioaccessibility, preventing abrupt losses in phenolic content. Unlike CGAs, anthocyanins exhibited lower bioaccessibility, confirming their pH-dependent instability. These findings underscore the importance of sample preparation methods in polyphenol bioaccessibility studies and highlight the potential of lyophilization as a strategy to optimize the nutritional value of CGA-rich functional foods.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 9","pages":"2889 - 2901"},"PeriodicalIF":3.2,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934673","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical composition profiles of Apis cerana fabr. produced Acacia honey: a comparative study on optimal non-acidified ACN extraction with water-dilution by widely targeted metabolomics","authors":"Xiaohui Mo,&nbsp;Xinyu Zhou,&nbsp;Yifei Chen,&nbsp;Chen Yang,&nbsp;Meng Gong,&nbsp;Yuanping Gao,&nbsp;Feixia Duan","doi":"10.1007/s00217-025-04800-3","DOIUrl":"10.1007/s00217-025-04800-3","url":null,"abstract":"<div><p>Non-acidified acetonitrile-water extraction (NA-AWE) was designed and optimized for rapid and high-fidelity enrichment of non-sugar components in honey, achieving 68.41% sugar-removing rate, with 63.17% polyphenol recovery and little degradation of glycosides. By NA-AWE, widely targeted metabolomics using UPLC-ESI-TOF-MS identified 313 components (75 glycosides) in <i>Apis cerana</i> Fabr. produced acacia (<i>Robinia pseudoacacia</i> L.) honey, including terpenoids, polyphenols, alkaloids and amino acids, while only 198 compounds (33 glycosides) in water-diluents. Heatmap, PCA and OPLS-DA analysis showed the complementarity of NA-AWE and water-dilution: NA-AWE favored weak-polarity and trace-amount compounds, such as terpenoids and methoxyflavonoids, while water-dilution for polar compounds. The high MS-response compounds were verified and quantified by comparison with standards, indicating polyphenols (2021.77 ng/g chrysin, 424.25 ng/g caffeic acid, 399.15 ng/g syringic acid, 157.41 ng/g ellagic acid, 93.63 ng/g kaempferol), organic acids (473.45 ng/g abscisic acid, 99.68 ng/g 3-phenyllactic acid, ) and the new-found compounds, dichotomitin, auraptene and deoxyneocryptotanshinone, whose content in honey was 21.77 ng/g honey, 51.66 ng/g, and 33.28 ng/g respectively, as potential functional ingredients in acacia honey. Furthermore, the minor nectar sources were revealed according to the identified trace-amount compounds and verified by melissopalynological observation.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 9","pages":"2699 - 2717"},"PeriodicalIF":3.2,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}