Journal of Food Measurement and Characterization最新文献

Monitoring and management of sunset yellow in sports drinks by electrochemical sensor 电化学传感器对运动饮料中日落黄的监测与管理

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-15 DOI: 10.1007/s11694-023-02003-6

Junhui Zhou, Chunlei Lin, Qianqian Lu, Jinlan Jiang

引用次数: 2

Fabrication and characterization of antimicrobial hybrid electrospun polyvinylpyrrolidone/kafirin nanofibers activated by zataria multiflora essential oil 扎扎草精油活化的静电纺聚乙烯吡咯烷酮/卡菲林复合抗菌纤维的制备与表征

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-15 DOI: 10.1007/s11694-023-01998-2

Nazila Abdollahi-Kazeminezhad, Mohsen Esmaiili, Hadi Almasi, Hamed Hamishehkar

{"title":"Fabrication and characterization of antimicrobial hybrid electrospun polyvinylpyrrolidone/kafirin nanofibers activated by zataria multiflora essential oil","authors":"Nazila Abdollahi-Kazeminezhad, Mohsen Esmaiili, Hadi Almasi, Hamed Hamishehkar","doi":"10.1007/s11694-023-01998-2","DOIUrl":"10.1007/s11694-023-01998-2","url":null,"abstract":"<div><p>Nanofiber films were prepared using a polymer blend of kafirin and polyvinylpyrrolidone (PVP) by electrospinning. The <i>zataria multiflora</i> boiss. essential oil (ZEO) was encapsulated in the electrospun nanofibers, and the morphology, structural characteristics, thermal, antibacterial and release properties were investigated. The concentrations of ZEO selected for addition to the polymer solution were 7, 10 and 15% (v/v). It was found that the produced electrospun nanofibers, regardless of ZEO concentration, possessed a homogeneous morphology without beads and there was a positive correlation between ZEO addition and nanofiber diameter. Moreover, the electrospun nanofibers were found to be effective carriers of ZEO and were able to control the release of compounds. The nanofibers exhibited antibacterial activity against common foodborne bacteria (<i>Listeria monocytogenes</i>, <i>Staphylococcus aureus</i>, <i>Escherichia coli 0157:H7</i>, <i>Salmonella enterica</i>, and <i>Pseudomonas aeruginosa</i>). The fiber prepared with 15% (v/v) ZEO was the most effective against all microorganisms tested. The Fick model, was used to describe the release profiles of ZEO at different temperatures (4, 25 and 37 °C) and with different food simulants (50% and 98% ethanol). The findings revealed that diffusion phenomenon plays an increasingly important role in the delivery of ZEO. It is believed that the developed nanofibers have potential applications in active food packaging to reduce microbial contamination.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 5","pages":"4850 - 4863"},"PeriodicalIF":3.4,"publicationDate":"2023-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01998-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709789","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}

引用次数: 0

Integrated food quality monitoring QR code labels with simultaneous temperature and freshness sensing in real-time 集成食品质量监控二维码标签，实时同步温度和新鲜度传感

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-15 DOI: 10.1007/s11694-023-02007-2

Haizhai Zhang, Yuan Xu, Mengxue Luo, Chenying Zhang, Xiaoyun Gu, Zhijiang Li, Shuangli Ye

{"title":"Integrated food quality monitoring QR code labels with simultaneous temperature and freshness sensing in real-time","authors":"Haizhai Zhang, Yuan Xu, Mengxue Luo, Chenying Zhang, Xiaoyun Gu, Zhijiang Li, Shuangli Ye","doi":"10.1007/s11694-023-02007-2","DOIUrl":"10.1007/s11694-023-02007-2","url":null,"abstract":"<div><p>The shelf life of food is of great concern to food safety. This paper reports a cost-efficient integrated QR code label with dual sensing and information storage functions by printing technology, which can be applied to predict the shelf life of food products at different temperatures effectively. The QR code label includes the thermochromic zone and freshness sensing zone, which prepared by thermochromic ink and freshness sensing ink with inkjet printing and screen-printing techniques, respectively. The temperature-dependent color difference of the thermochromic zone under an external light source is obtained with a linear rescaling method. The sensitivity and reversibility of the thermochromic zone is analyzed as well, respectively. The results show that the thermochromic zone prepared by water-based ink with 18% mass fraction of thermochromic microcapsule powder has a high sensitivity, good linearity and reversibility, which can be used for real-time monitoring of temperature. Similarly, the freshness sensing zone is realized by a mixture of anthocyanin and curcumin inks with inkjet printing technique. The integrated QR code label is applied for the quality evaluation of the freshness of grass carp at 4 °C, which can effectively display the real-time temperature, freshness and the origin of food products of grass carp simultaneously, providing new ideas for the application of QR code label in smart packaging.</p><p>\u0000 <b>Graphical Abstract</b>\u0000 </p>\u0000 <figure><div><div><div><picture><source><img></source></picture></div></div></div></figure>\u0000 </div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 5","pages":"4834 - 4842"},"PeriodicalIF":3.4,"publicationDate":"2023-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-02007-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709761","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}

引用次数: 0

Factors of variation and the techniques for improving extraction and bioaccessibility of carob polyphenol: a review 角豆多酚的变异因素及提高提取和生物可及性的技术综述

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-13 DOI: 10.1007/s11694-023-01994-6

Habiba Nechchadi, Khalid Benhssaine, Samira Boulbaroud, Hicham Berrougui, Mhamed Ramchoun

引用次数: 0

The role of lactic acid bacteria in production of bioactive peptides in fermented milk with antioxidant and antidiabetic properties 乳酸菌在发酵乳中产生具有抗氧化和抗糖尿病特性的生物活性肽中的作用

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-12 DOI: 10.1007/s11694-023-01968-8

Faezeh Shirkhan, Saeed Mirdamadi, Mahta Mirzaei, Behrouz Akbari-adergani, Nikoo Nasoohi

{"title":"The role of lactic acid bacteria in production of bioactive peptides in fermented milk with antioxidant and antidiabetic properties","authors":"Faezeh Shirkhan, Saeed Mirdamadi, Mahta Mirzaei, Behrouz Akbari-adergani, Nikoo Nasoohi","doi":"10.1007/s11694-023-01968-8","DOIUrl":"10.1007/s11694-023-01968-8","url":null,"abstract":"<div><p>Type II diabetes is one of the metabolic diseases that leads to the main complications for human health. Food-derived bioactive peptides were shown to have substantial potential for use in diabetes management. This study assessed how the activity of lactic acid bacteria (LAB) isolated from Iranian dairy products improved milk's antioxidant and antidiabetic properties with an insight into the activity of produced peptides. The inhibition of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) was used to measure the antioxidant activity, and the inhibition of α-amylase and α-glucosidase enzymes was used to investigate the antidiabetic properties. The results of antioxidant activity showed that the milk fermented by <i>L. delbrueckii</i> PTCC 1900 (59.43%, IC<sub>50</sub> = 0.2 mg protein) and <i>L. paracasei</i> ssp. <i>paracasei</i> PTCC 1945 (85.93%, IC<sub>50</sub> = 0.01 mg protein) had the highest DPPH and ABTS free radical scavenging at 48 h, respectively. The highest α-amylase and α-glucosidase inhibitory activities were observed, respectively, in milk fermented by <i>L. helveticus</i> PTCC 1930 (35%, IC<sub>50</sub> = 0.28 mg protein) and <i>L. paracasei</i> ssp. <i>paracasei</i> PTCC 1945 (50%, IC<sub>50</sub> = 0.03 mg protein) strains after 48 h. In addition, peptide fractions with a lower molecular weight demonstrated the highest proteolysis, antidiabetic, and antioxidant properties (<i>p</i> < 0.05). These results showed bioactive peptides derived from microbial fermentation can play an important role in creating the appropriate antidiabetic and antioxidant properties. Additionally, the results showed that the antidiabetic and antioxidant properties depended on the type of strain. Besides, the findings revealed a significant possibility for selected LAB strains to produce fermented milk as a nutraceutical or functional food.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 5","pages":"4727 - 4738"},"PeriodicalIF":3.4,"publicationDate":"2023-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709781","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}

引用次数: 1

Development of ricotta cheese from concentrated buffalo cheese whey by optimization of processing conditions using RSM 以浓缩水牛奶酪乳清为原料，采用RSM优化工艺条件，研制乳清干酪

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-12 DOI: 10.1007/s11694-023-02004-5

Abdul Ahid Rashid, Salman Saeed, Ishtiaque Ahmad, Khurram Shehzad, Shaista Nawaz, Saima Inayat

{"title":"Development of ricotta cheese from concentrated buffalo cheese whey by optimization of processing conditions using RSM","authors":"Abdul Ahid Rashid, Salman Saeed, Ishtiaque Ahmad, Khurram Shehzad, Shaista Nawaz, Saima Inayat","doi":"10.1007/s11694-023-02004-5","DOIUrl":"10.1007/s11694-023-02004-5","url":null,"abstract":"<div><p>Yield and quality of ricotta cheese from concentrated whey is affected by various processing conditions. The present study aims to explore the optimal processing conditions regarding temperature, pH and calcium chloride (CaCl<sub>2</sub>) concentration for maximum yield of ricotta cheese. Buffalo cheese whey was concentrated by vacuum concentrator at 50 °C resulting in total solids (TS) percentage of 48.62 ± 0.195 and total protein content of 5.64 ± 0.043 percent. Twenty experiments were performed to optimize the processing conditions like temperature (60–90 °C), pH (3–7) and CaCl<sub>2</sub> concentration (2.0–6.0 mM) for maximum yield/recovery of milk constituents from this concentrated whey. Consequently, three best combinations of processing conditions, RCW1 = 90 °C, pH 7, CaCl<sub>2</sub> 6 mM), RCW2 = (100 °C, pH 5, CaCl<sub>2</sub> 4 mM) and RCW3 = (75 °C, pH 8.4, CaCl<sub>2</sub> 4 mM) were selected for ricotta cheese preparation. These cheeses were compared for various physicochemical characteristics during storage of 60 days at 4 ± 2 °C. Yield increases (5.59–10.80%) with increased in temperature (60–90 °C) respectively at the same pH 7.0, however when temperature increased from 60 to 90 °C at the same pH 3.0 the yield increase from 4.19 to 4.90% respectively. It was observed that all three factors affect the yield (%) of ricotta cheese. Temperature and pH had strong effect as compared to CaCl<sub>2</sub>. The results showed that the ricotta cheese prepared at 100 °C, pH 5 and CaCl<sub>2</sub> 4 mM resulted the maximum yield, proteins and TS. Significant increase in acidity and non-protein nitrogen was observed during storage. The pH, fat, and lactose contents of ricotta cheese was significantly decreased during storage. However; moisture, ash, protein and TS were non-significant effect during that period.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 5","pages":"4739 - 4746"},"PeriodicalIF":3.4,"publicationDate":"2023-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-02004-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709780","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}

引用次数: 0

Ultrasound assisted maceration with Pistachia lentiscus (lentisk) leaves to enhance the antioxidant activity and the oxidative stability of extra virgin olive oil 超声辅助浸渍与开心果lentiscus (lentisk)叶，以提高抗氧化活性和氧化稳定性的特级初榨橄榄油

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-11 DOI: 10.1007/s11694-023-01997-3

Amine Belbahi, Sofiane Dairi, Omar Aoun, Farid Dahmoune, Nabil Kadri, Hocine Remini, Mohamed Hadjadj, Jean Paul Cristol, Khodir Madani, Lila Boulekbache-Makhlouf

{"title":"Ultrasound assisted maceration with Pistachia lentiscus (lentisk) leaves to enhance the antioxidant activity and the oxidative stability of extra virgin olive oil","authors":"Amine Belbahi, Sofiane Dairi, Omar Aoun, Farid Dahmoune, Nabil Kadri, Hocine Remini, Mohamed Hadjadj, Jean Paul Cristol, Khodir Madani, Lila Boulekbache-Makhlouf","doi":"10.1007/s11694-023-01997-3","DOIUrl":"10.1007/s11694-023-01997-3","url":null,"abstract":"<div><p>The development of new functional olive oils may help in prevention of chronic diseases and improving the quality of life for many consumers. This is focused on the enrichment of enrich virgin olive oil (VOO) with <i>Pistachia lentiscus</i> leaves powder using optimized ultrasound assisted maceration (UAM) to enhance antioxidant activity and its oxidative stability. For plant extract, total phenolic compounds (TPC) content, antioxidant activities assay and inhibition of copper-induced LDL oxidation have been determined. The TPC content, antioxidant capacity and oxidative stability (Rancimat test, PV, K<sub>232</sub> and K<sub>270</sub>) of VOO enriched by US (US-VOO) have been evaluated and compared to those obtained by the conventional method (CM-VOO) and VOO control. Chemical tests showed that lentisk extracts exhibited a stronger scavenging effect more than chemical standards. Lentisk extracts may protect strongly LDL from oxidation and delaying the lag time for about 3.3 h compared to the control. The enriched US-VOO with optimum conditions (100% amplitude, 15% ratio and 10 min of time exposition) showed contents of 1.6, 3 and 4 times more than the control (VOO) for TPC, chlorophyll and carotenoids. The enriched oils by US and CV methods showed a DPPH inhibition percentage and reducing power 2.4 and 1.6 times more than those of VOO. During heat treatment, peroxide value, K<sub>232</sub> and K<sub>270</sub> values remained significantly lower in enriched oils than VOO control. These results demonstrate the great potential of USM and the use of natural preservation ingredient such as <i>P. lentiscus</i> leaves to improve VOO nutritional quality oxidation stability, and extend the shelf-life of olive oil.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 5","pages":"4715 - 4726"},"PeriodicalIF":3.4,"publicationDate":"2023-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01997-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709763","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}

引用次数: 1

Preservation of postharvest quality and bioactive compounds in sweet cherry using carboxymethyl cellulose films enriched with Thymus vulgaris L. essential oil 利用富含麝香精油的羧甲基纤维素膜保存甜樱桃采后品质和生物活性物质

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-09 DOI: 10.1007/s11694-023-01996-4

Mehdi Hosseinifarahi, Mohsen Radi, Leila Taghipour, Hamdolah Zafarzadeh, Froud Bagheri, Pedram Assar

{"title":"Preservation of postharvest quality and bioactive compounds in sweet cherry using carboxymethyl cellulose films enriched with Thymus vulgaris L. essential oil","authors":"Mehdi Hosseinifarahi, Mohsen Radi, Leila Taghipour, Hamdolah Zafarzadeh, Froud Bagheri, Pedram Assar","doi":"10.1007/s11694-023-01996-4","DOIUrl":"10.1007/s11694-023-01996-4","url":null,"abstract":"<div><p>The study examined the impact of edible carboxymethyl cellulose (CMC) films containing thyme essential oil (TEO) on the postharvest quality of Takdaneh Mashhad sweet cherry fruit. Edible films (Efs) containing 1% CMC, 2% CMC, 1% CMC + 0.2% TEO, 1% CMC + 0.4% TEO, 2% CMC + 0.2% TEO, or 2% CMC + 0.4% TEO were used. The control group consisted of fruit with no edible coatings. Sweet cherries were stored at 4 °C and 90 ± 2% relative humidity (RH) for a period of 21 days. At 7-day intervals, the fruit’s physiochemical and nutritional qualities were assessed. Over time, treated fruit maintained their quality better than the control group. CMC-TEO treatments, particularly at higher concentrations, had the best preservation properties. Fruit treated with 2% CMC + 0.4% TEO had significantly higher (p < 0.05) final fruit firmness (295.47 vs. 230.14 mN), ascorbic acid content (90.45 vs. 70.47 mg kg<sup>− 1</sup>), total phenolic content (395.47 vs. 321.31 mg kg<sup>− 1</sup>), total anthocyanin content (402.55 vs. 289.12 mg kg<sup>− 1</sup>), and antioxidant activity (50.13 vs. 38.77%) compared to the control fruit. In addition, the treated fruit had the least increase in TSS:TA ratio, weight loss, and decay percentage during storage. The final values for these parameters were 44.54, 11.64%, and 9%, respectively, which were significantly lower than the control values of 150.56, 26.13%, and 35%. The findings supported and encouraged the use of CMC-TEO composite film packaging to extend the shelf life of sweet cherry fruit by limiting its physiological and metabolic processes.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 5","pages":"4661 - 4671"},"PeriodicalIF":3.4,"publicationDate":"2023-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01996-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709827","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}

引用次数: 0

Research on highly sensitive detection of clenbuterol hydrochloride based on THz metamaterial enhancement 基于太赫兹超材料增强的盐酸克仑特罗高灵敏度检测研究

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-08 DOI: 10.1007/s11694-023-01954-0

Jun Hu, Chaohui Zhan, Zhen Xu, Hongyang Shi, Hao Wang, Yong He, Aiguo Ouyang

{"title":"Research on highly sensitive detection of clenbuterol hydrochloride based on THz metamaterial enhancement","authors":"Jun Hu, Chaohui Zhan, Zhen Xu, Hongyang Shi, Hao Wang, Yong He, Aiguo Ouyang","doi":"10.1007/s11694-023-01954-0","DOIUrl":"10.1007/s11694-023-01954-0","url":null,"abstract":"<div><p>The abuse of clenbuterol hydrochloride (CL) is a serious threat to people’s life and health. The traditional THz detection method can only detect the sample at the milligram level, which is not suitable for trace analysis of the sample. In this paper, a THz metamaterial enhanced micro-nano structure was designed based on the electromagnetic theory to realize the highly sensitive detection of the trace CL by THz spectroscopy. Firstly, four pretreatment methods were used to correct the spectrum, including AirPLS, AsLS, Backcor and BEADS. Secondly, four algorithms, namely, PCA, CARS, UVE, and SPA were used to extract features from the spectra. Finally, the PLS and LS-SVM models are established. The AirPLS-CARS-LS-SVM model has the best result, with the <i>R</i><sub><i>p</i></sub> of 0.9743, the <i>RMSEP</i> of 2.90 × 10<sup>–5</sup>, and the <i>LOD</i> of 9.67 × 10<sup>–5</sup> mg/mL. This study will facilitate the rapid, nondestructive and highly sensitive detection of the trace CL in food. Besides, this study has significant implications for promoting the detection of other types of clenbuterol and trace substances.</p><h3>Graphical abstract</h3>\u0000 <figure><div><div><div><picture><source><img></source></picture></div></div></div></figure>\u0000 </div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 5","pages":"4627 - 4637"},"PeriodicalIF":3.4,"publicationDate":"2023-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01954-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709759","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}

引用次数: 0

Cannabis sativa leaf essential oil fractions and bioactive compounds: chemistry, functionality and health-enhancing traits 大麻叶精油馏分和生物活性化合物:化学、功能和促进健康的特性

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-05 DOI: 10.1007/s11694-023-01963-z

Saima Naz, Waseem Ahmed, Mohamed Fawzy Ramadan

{"title":"Cannabis sativa leaf essential oil fractions and bioactive compounds: chemistry, functionality and health-enhancing traits","authors":"Saima Naz, Waseem Ahmed, Mohamed Fawzy Ramadan","doi":"10.1007/s11694-023-01963-z","DOIUrl":"10.1007/s11694-023-01963-z","url":null,"abstract":"<div><p><i>Cannabis sativa</i> leaf essential oil (CSEO) and fractions (CSF) were investigated for their fungicidal, bactericidal, antioxidant, and cytotoxic traits. The extraction of CSEO was performed at 110 °C, 120 °C, and 130 °C through a hydrodistillation technique. A maximum extraction yield (0.035%) was obtained at 110 °C. Caryophyllene, humulene, <i>trans</i>-α-bergamotene, and <i>cis</i>-β-farnesene were the main components identified using GC–MS. The fractionation of CSEO was carried out using vacuum fractionation. Total phenolic contents (TPC) were 13.4–13.8 and 11.2–14.6 mg GAE/mL, total flavonoid contents were 14.1–14.2 and 10.7–15.3 mg CE/mL, and pro-anthocyanidin contents were 8.91–10.4 and 7.16–11.3 mg VE/mL for CSEO and CSF, respectively. Antioxidant activity assessed by scavenging DPPH· recorded 20.5–26.2% for CSEO and a maximum of 37.7% for F1 of 110 °C extracted CSEO. F4 of 130 °C extracted CSEO showed maximum inhibition of linoleic acid peroxidation. The maximum antibacterial effect was 19.3 mm, 19.6 mm, and 19.8 mm (zone of inhibition), while maximum antifungal activity was 20.1 mm, 22.1 mm, and 22.2 mm exhibited by F1, F5, and F4 for 110 °C, 120 °C, and 130 °C-extracted CSEO, respectively<i>.</i> Maximum brine shrimp cytotoxicity values were 20 ppm, and 25 ppm showed by F1 of CSEO collected at 110 °C. The IC<sub>50</sub> of antitumor potential was 40.2 μL/mL for F4 of 130 °C extracted CSEO.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 5","pages":"4575 - 4593"},"PeriodicalIF":3.4,"publicationDate":"2023-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01963-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709801","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}

引用次数: 0