Food chemistry advances最新文献_第3页

Occurrence and risk assessment of tetracycline residues in poultry meat of Dhaka, Bangladesh: A sensitive and reliable analytical method development approach 孟加拉国达卡禽肉中四环素残留的发生和风险评估：一种敏感可靠的分析方法开发方法

Food chemistry advances Pub Date : 2025-09-19 DOI: 10.1016/j.focha.2025.101120

Tajnin Jahan , Sabina Yasmin , Mohammad Saydur Rahman , Bakiya Begum Tabassum , Sharmin Akter Lisa , Md. Alamgir Kabir , Md Humayun Kabir

{"title":"Occurrence and risk assessment of tetracycline residues in poultry meat of Dhaka, Bangladesh: A sensitive and reliable analytical method development approach","authors":"Tajnin Jahan , Sabina Yasmin , Mohammad Saydur Rahman , Bakiya Begum Tabassum , Sharmin Akter Lisa , Md. Alamgir Kabir , Md Humayun Kabir","doi":"10.1016/j.focha.2025.101120","DOIUrl":"10.1016/j.focha.2025.101120","url":null,"abstract":"<div><div>This study presents a modified method for quantifying tetracycline antibiotics (tetracycline, oxytetracycline, chlortetracycline, and doxycycline) in poultry meat based on the analysis of 40 poultry samples collected from local markets in Bangladesh. The method employed liquid chromatography-tandem mass spectrometry (LC-MS/MS) with methanol extraction and optimized dispersive solid phase extraction (d-SPE) cleanup (using C18, GCB, and PSA). Matrix-matched calibration curves (r² ≥ 0.997) and validation at 10, 50, and 100 µg/kg spiking levels yielded recoveries of 82.6-116.5 % with RSDs ≤ 8.9 %. The method achieved low LODs (1.67-3.33 µg/kg) and LOQs (5-10 µg/kg). The results from the analysis of 40 poultry samples revealed that 55 % were contaminated with tetracycline residues (7.60–144.98 µg/kg), with oxytetracycline being the most prevalent. Hazard indices (HIs) indicated negligible health risks, although liver samples posed higher risks. The findings support regulatory measures to control antibiotic use in poultry farming in Bangladesh.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101120"},"PeriodicalIF":0.0,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145121156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

White grape pomace (cv Fiano) as plant alternative ingredient in food industry: Stability of functional components of milled white pomace 白葡萄渣（cv Fiano）作为食品工业中的植物替代原料：碾磨白葡萄渣功能成分的稳定性

Food chemistry advances Pub Date : 2025-09-19 DOI: 10.1016/j.focha.2025.101122

Federica Angilè, Maria Tufariello, Giovanna Giovinazzo , Carmela Gerardi

{"title":"White grape pomace (cv Fiano) as plant alternative ingredient in food industry: Stability of functional components of milled white pomace","authors":"Federica Angilè, Maria Tufariello, Giovanna Giovinazzo , Carmela Gerardi","doi":"10.1016/j.focha.2025.101122","DOIUrl":"10.1016/j.focha.2025.101122","url":null,"abstract":"<div><div>The possibility of reusing white grape pomace as ingredient in food formulations requires investigation on the effect of storage time and temperature after milling to obtain flour.</div><div>Stability of antioxidant activity, total phenol content and composition, fatty acid composition, and color of whole white pomace flour with two granulometries (≤ 200 μm and ≤ 500 μm) during six months storage period, at two different temperatures (4 °C and 25 °C) in the dark, were analysed. Both total polyphenol content and antioxidant activity remain comparable to the starting sample. Molecules such as oenin, caftaric acid, cutaric acid and catechin show a clear reduction during storage, mostly at 25 °C. Storage at 4 °C is more efficient in ensuring polyphenol stability. Similar results were obtained for the stability of fatty acids at 4 °C pointing out the importance of low temperature for lipid preservation. Grape pomace flour with granulometry ≤ 200 μm shows the best results of polyphenols content and stability, however both granulometries showed similar antioxidant activity.</div><div>These results demonstrate the stability of health-relevant bioactive compounds, during six months storage, and define the best storage conditions of white grape pomace flour supporting the reuse of white pomace as alternative plant food ingredient in food formulations.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101122"},"PeriodicalIF":0.0,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145159159","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Incorporating post-juicing spent residue of Bacopa monnieri in khakra is a promising approach towards circular economy with nutraceutical benefits 将假马齿苋榨汁后的废渣掺入卡卡拉中是一种具有营养保健效益的有前途的循环经济方法

Food chemistry advances Pub Date : 2025-09-17 DOI: 10.1016/j.focha.2025.101111

Shilpa B Jana, Pushkar M Bobade, Rekha S Singhal

{"title":"Incorporating post-juicing spent residue of Bacopa monnieri in khakra is a promising approach towards circular economy with nutraceutical benefits","authors":"Shilpa B Jana, Pushkar M Bobade, Rekha S Singhal","doi":"10.1016/j.focha.2025.101111","DOIUrl":"10.1016/j.focha.2025.101111","url":null,"abstract":"<div><div><em>Bacopa monnieri</em> spent residues (BSR) are generated during juice extraction. The BSR so generated has substantial levels of dietary fiber, and polyphenols which provide a number of health advantages. This study aimed to valorize BSR by incorporating it at various levels in a traditional snack-<em>khakra</em> and evaluate its improved nutritional qualities as a functional food. The sensory evaluation of the <em>khakras</em> so obtained was carried out for the first time using compromised acceptance threshold (CAT) and hedonic rejection threshold (HRT). BSR supplementation in <em>khakra</em> within CAT (7 %) and HRT (22 %) was recommended to reduce the likelihood of product rejection. It was found that antioxidant activity, total phenolic content, and antihyperglycemic activity were significantly higher in BSR <em>khakra</em>. In addition, BSR <em>khakra</em> also had a high level of resistant starch (59 %), low predicted glycemic index (pGI) (45 %), and high dietary fiber content (11.24 %) <em>vis-à-vis</em> control <em>khakra</em>. Hence, this <em>khakra</em> formulation is recommended as a functional food with the implementation of circular economy principles.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101111"},"PeriodicalIF":0.0,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108097","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microwave-assisted extraction of Garcinia × mangostana L. and its ‘Mesta’ cultivar rinds: Physicochemical and antioxidant properties analyzed using multiple chemometric algorithms 微波辅助提取山竹果及其“Mesta”栽培果皮的理化及抗氧化特性分析

Food chemistry advances Pub Date : 2025-09-15 DOI: 10.1016/j.focha.2025.101118

Peir Shinn Hew , Wen Jie Ng , Pei Jun Loh , Jiayang Ching , Kah Yaw Ee

{"title":"Microwave-assisted extraction of Garcinia × mangostana L. and its ‘Mesta’ cultivar rinds: Physicochemical and antioxidant properties analyzed using multiple chemometric algorithms","authors":"Peir Shinn Hew , Wen Jie Ng , Pei Jun Loh , Jiayang Ching , Kah Yaw Ee","doi":"10.1016/j.focha.2025.101118","DOIUrl":"10.1016/j.focha.2025.101118","url":null,"abstract":"<div><div>Mangosteen rind is an underutilized by-product rich in bioactive compounds. This study assessed the effect of microwave-assisted extraction (MAE) using different protic and aprotic solvents on the rinds of common mangosteen (<em>Garcinia</em> × <em>mangostana</em> L.) and its cultivar, <em>Garcinia</em> × <em>mangostana</em> L. ‘Mesta’. Extracts were determined for yield (8.71–20.84 %), total phenolic content (TPC) (41.04–116.35 mg GAE/g), and total xanthone content (TXC) (5.14–76.13 mg ME/g). Aprotic solvents, particularly acetone, were effective in extracting TXC (57.75–76.13 mg ME/g), which corresponded to higher antioxidant activities (ABTS: 101.27–119.17 mg TE/g; DPPH: 639.68–649.54 mg TE/g). Conversely, distilled water yielded the highest TPC, corresponding with superior FRAP values (450.77–513.23 mg Fe(II)/g). These findings highlight the critical role of solvent polarity in determining extraction efficiency and antioxidant potential. Furthermore, both unsupervised and supervised chemometric analyses (PCA, HCA, and PLS-DA) revealed solvent-dependent clustering patterns in the physicochemical and bioactivity profiles. Acetone extracts were associated with high TXC and radical scavenging activity, whereas water extracts correlated with elevated TPC and FRAP values. PLS-DA further determined key variables for extract differentiation. Overall, six extracts (LT, LM, LH, LA, MD, and LY) were determined as promising candidates for functional food and nutraceutical development due to their enriched bioactive profiles.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101118"},"PeriodicalIF":0.0,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145159157","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Valorisation of Citrus sinensis peel biomass into functional slice jam: Optimisation using central composite design and quality characterisation 柑橘果皮生物量转化为功能性切片果酱：利用中心复合设计和质量表征进行优化

Food chemistry advances Pub Date : 2025-09-14 DOI: 10.1016/j.focha.2025.101116

Wan Fatimah Wan Mohd Nowalid , Izzah Hayati Yahya , Hazrulrizawati Abd Hamid

{"title":"Valorisation of Citrus sinensis peel biomass into functional slice jam: Optimisation using central composite design and quality characterisation","authors":"Wan Fatimah Wan Mohd Nowalid , Izzah Hayati Yahya , Hazrulrizawati Abd Hamid","doi":"10.1016/j.focha.2025.101116","DOIUrl":"10.1016/j.focha.2025.101116","url":null,"abstract":"<div><div>The valorisation of agro-industrial waste aligns with sustainability efforts and supports innovation in functional food development. This study explores the conversion of <em>Citrus sinensis</em> peel waste into a nutrient-enriched, sliceable jam using Central Composite Design (CCD). A systematic analysis was conducted to determine the different concentrations of pectin and <em>C. sinensis</em> peel puree affecting the important quality parameters such as pH, hardness, moisture content, vitamin C, and total phenolic content (TPC). Thirteen experimental runs were conducted, and the responses were modelled using second-order polynomial equations. Post hoc comparisons using Tukey’s HSD confirmed significant differences (p < 0.05) among treatments, allowing the identification of the best-performing formulation. The optimised formulation, comprising 91.398 g of <em>C. sinensis</em> peel puree and 6.038 g of pectin, yielded a product with a nutrient-enriched of total phenolic content (24.378 mg GAE/g), vitamin C (1677.17 mg/100 g), an improved texture (96.37 mJ), moisture content (55.25%) and desirable acidity of pH 2.89. The findings highlighted the ability of <em>C. sinensis</em> peel waste to improve the nutritional quality and functionality of gel-based food products. This study presents an innovative strategy for creating sustainable and ready-to-eat jams supporting food waste reduction and the advancement of a more resilient food system.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101116"},"PeriodicalIF":0.0,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108021","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimizing spray-drying conditions to improve the nutritional value of plant-based complementary foods: A study on egg yolk powders 优化喷雾干燥条件提高植物性辅食的营养价值——以蛋黄粉为研究对象

Food chemistry advances Pub Date : 2025-09-13 DOI: 10.1016/j.focha.2025.101108

Keyre Amdala, Erkihun Masresha, Haileeyesus Gebrehiwot, Helen Weldemichael

{"title":"Optimizing spray-drying conditions to improve the nutritional value of plant-based complementary foods: A study on egg yolk powders","authors":"Keyre Amdala, Erkihun Masresha, Haileeyesus Gebrehiwot, Helen Weldemichael","doi":"10.1016/j.focha.2025.101108","DOIUrl":"10.1016/j.focha.2025.101108","url":null,"abstract":"<div><div>Locally available complementary foods are high in carbohydrates and little protein, made of cereal or starchy root crops. The purpose of this study to optimize spray drying conditions for egg yolk powder and evaluate the effect of incorporating egg yolk powder into plant-based complementary foods on the macro-nutritional content in comparison with commercially available complementary foods. Addressing infant under nutrition requires attention to the quantity and quality of foods introduced during infancy. Spray-drier was used to convert liquid egg yolk into powder, by varying processing conditions (inlet-temperature, feed rate, and dilution rate). These parameters were selected to optimize the moisture content of egg powder by using response surface methodology. Parameters such as physicochemical, water activity, bulk density, and sensorial attributes were evaluated to assess the overall quality and acceptability of the products. Standard official procedures were used to determine the macronutrient composition of developed foods and ingredients, and there was a significant difference between developed and commercial complementary foods in all macronutrient compositions. Egg yolk powder increases the protein content of bulla from 1.45 to 14.72 % and mitin-Aja from 11.11 to 18.74 %. In this study, the energy density of 3.8 kcal/g from egg yolk powder blended with Mitin-aja and Bulla can fulfill the requirements in 53, 81, and 144 g/day for 6–8, 9–11, and 12–23 month-old children, respectively. Incorporating animal source foods into complementary food formulations can serve as a potential strategy to overcome malnutrition. In general, the formulated diets were better than commercially available complementary foods.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101108"},"PeriodicalIF":0.0,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145050604","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of almond processing on nutritional value and health outcomes 杏仁加工对营养价值和健康结果的影响

Food chemistry advances Pub Date : 2025-09-13 DOI: 10.1016/j.focha.2025.101113

Kaiser Younis , Ovais Shafiq Qadri , Sonal Prasad , Owais Yousuf

{"title":"Effect of almond processing on nutritional value and health outcomes","authors":"Kaiser Younis , Ovais Shafiq Qadri , Sonal Prasad , Owais Yousuf","doi":"10.1016/j.focha.2025.101113","DOIUrl":"10.1016/j.focha.2025.101113","url":null,"abstract":"<div><div>The way almonds are processed can significantly impact their nutritional properties. Techniques such as roasting, blanching, or grinding can alter the availability of nutrients, including vitamins, minerals, and antioxidants. For example, roasting can decrease certain antioxidant levels but increase the availability of others. Blanching often reduces some vitamins' content but improves the digestibility of nutrients. Grinding almonds into flour increases their surface area, potentially improving nutrient absorption and affecting the fat profile. Understanding these effects is essential for maximizing the nutritional benefits of almonds in dietary practices. This paper will examine the impact of almond processing on their nutritional value, including changes in nutrient bioavailability, antioxidant capacity, and other significant attributes. It will also address the global surge in almond production and the associated health benefits. By providing a comprehensive overview of how various processing methods influence the nutritional profile and health outcomes of almonds, this review aims to identify key areas for future research. This will help clarify how processing techniques can be optimized to maximize the nutritional benefits of almonds and support their role in a healthy diet.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101113"},"PeriodicalIF":0.0,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108022","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutritional characterization and functional properties of milkfish (Chanos chanos) protein concentrate and whole fish powder as protein and calcium ingredient products 遮目鱼蛋白浓缩物和全鱼粉作为蛋白质和钙成分产品的营养特性和功能特性

Food chemistry advances Pub Date : 2025-09-13 DOI: 10.1016/j.focha.2025.101114

Muhammad Asfar , Farhan Maksum , Amran Laga , Abu Bakar Tawali , Meta Mahendradatta , Aksa Wiryadinata Akil , Mudian Paena , Dewi Lestari

{"title":"Nutritional characterization and functional properties of milkfish (Chanos chanos) protein concentrate and whole fish powder as protein and calcium ingredient products","authors":"Muhammad Asfar , Farhan Maksum , Amran Laga , Abu Bakar Tawali , Meta Mahendradatta , Aksa Wiryadinata Akil , Mudian Paena , Dewi Lestari","doi":"10.1016/j.focha.2025.101114","DOIUrl":"10.1016/j.focha.2025.101114","url":null,"abstract":"<div><div>Milkfish (<em>Chanos chanos</em>) is widely cultivated and valued for its high protein, amino acids, vitamins, and minerals. This study characterizes the physicochemical properties of whole fish powder (WFP) and fish protein concentrate (FPC) derived from milkfish to evaluate their potential as protein and calcium ingredient products. Proximate analysis, amino acid profiling, vitamin, and mineral composition were evaluated. FPC and WFP were prepared using steaming and solvent extraction methods. Physical properties were also measured, including whiteness, water absorption capacity (WAC), and oil absorption capacity (OAC). FPC exhibited higher protein content (82.37 %) than WFP (63.99 %). Conversely, the WFP demonstrated a significantly higher calcium content (2930.80 mg/100 g) than the FPC (149.70 mg/100 g). FPC showed improved physical properties, including higher whiteness (86.19 %) and WAC (3.38 ml/g). Both products present unique nutritional advantages, with WFP being an excellent calcium source and FPC serving as a high-protein supplement for functional food development.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101114"},"PeriodicalIF":0.0,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108025","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microcapsules carriers of phenolic extracts of Maclura tinctoria (L) D. Don ex steud with/without fish oil: potential additive in commercial aquafeeds 加/不加鱼油的黄颡鱼酚类提取物微胶囊载体：潜在的商业水产饲料添加剂

Food chemistry advances Pub Date : 2025-09-12 DOI: 10.1016/j.focha.2025.101101

H.A. González-Ocampo , J.S. Díaz , B.E. Lopez-Corona , N. Almaraz-Abarca , A. Luna-González , M. García-Ulloa

{"title":"Microcapsules carriers of phenolic extracts of Maclura tinctoria (L) D. Don ex steud with/without fish oil: potential additive in commercial aquafeeds","authors":"H.A. González-Ocampo , J.S. Díaz , B.E. Lopez-Corona , N. Almaraz-Abarca , A. Luna-González , M. García-Ulloa","doi":"10.1016/j.focha.2025.101101","DOIUrl":"10.1016/j.focha.2025.101101","url":null,"abstract":"<div><div>The carrier potential of microencapsules of Maclura tinctoria phenolic extracts (BE) (Pat. # MX386653B) mixed with fish oil (FO) was determined. The spray dry process produced three different FO concentrations microcapsules: T1 = BEMIC; T2 = BEFO25 (BS+FO 25 mL <span>l</span><sup>-1</sup>), and T3 = BEFO5 (BS + FO 50 mL <span>l</span><sup>-1</sup>). The significantly highest Total phenol content (TPC), total flavonoids (TFC), condensed tannins (TTC), AA., and FRAP resulted in BEFO05 (253.35 mgEGA g<sup>-1</sup>, 98.63 EQ g<sup>-1,</sup> and 99.49 mgECA g<sup>-1</sup>, 47.55 ± 1.04 mgEGA mL<sup>-1</sup>, and 7.1 ± 0.1 mgEAA, respectively). The three powders showed adequate physical properties for juvenile shrimp aquafeeds with small size and circular morphology, low water activity and moisture content, high hygroscopicity, bulk, packing, Carr index, and Hausner ratio. The high dissolution and wetting times (56 and 66 min, respectively) allow the microcapsules to resist being submerged in water for a sufficient amount of time before being ingested, preserving the chemical properties of both the phenolic compounds and the fish oil.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101101"},"PeriodicalIF":0.0,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145050603","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Chemical profiling and biological properties of Cynophalla retusa (syn: Capparis retusa) pods from the South American gran Chaco 南美大查科地区雪蚤豆荚的化学特征和生物学特性

Food chemistry advances Pub Date : 2025-09-12 DOI: 10.1016/j.focha.2025.101112

Laura Mereles , Alberto Burgos-Edwards , Eva Coronel , Patricia Langjahr , Olga Heinichen , Adecia Suarez , Ma․Carolina Zúñiga-López , Rocio Villalba , Jennifer López , Guillermo Schmeda-Hirschmann

{"title":"Chemical profiling and biological properties of Cynophalla retusa (syn: Capparis retusa) pods from the South American gran Chaco","authors":"Laura Mereles , Alberto Burgos-Edwards , Eva Coronel , Patricia Langjahr , Olga Heinichen , Adecia Suarez , Ma․Carolina Zúñiga-López , Rocio Villalba , Jennifer López , Guillermo Schmeda-Hirschmann","doi":"10.1016/j.focha.2025.101112","DOIUrl":"10.1016/j.focha.2025.101112","url":null,"abstract":"<div><div>The pods from the Capparaceae <em>Cynophalla retusa</em> were consumed by the Chaco Amerindians in Paraguay. This study aimed to characterize the compounds present in the secondary metabolite-enriched extract (SMEE) from processed pods and to assess the effect of the SMEE on enzymes associated with metabolic syndrome. The enzymes included α-glucosidase, α-amylase, and pancreatic lipase. Acute toxicity in Swiss albino mice and immunomodulatory effect on murine splenocyte proliferation induced by concanavalin A were determined. Proximate composition analyses were performed using AOAC methods. The fatty acid profile was determined by gas chromatography and NMR. The total phenolic content and antioxidant capacity were measured using the ABTS and ORAC methods. The lipids in the seeds were monounsaturated (39.46±0.54 g/100 g oil) and saturated (38.02±0.45<em>g</em>/100 g oil) fatty acids. The processed pods exhibit a high protein content and dietary fiber. Some 33 compounds, including alkaloids, phenolics, and fatty acid derivatives, were identified in the pods. The extracts showed α-glucosidase inhibition and immunomodulatory activity. This is the first comprehensive report on the secondary metabolites, acute toxicity, and immunomodulatory effects in processed pods of <em>C. retusa</em> from the Paraguayan Chaco. The results highlight the potential of this underutilized species for food security and global health.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"9 ","pages":"Article 101112"},"PeriodicalIF":0.0,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0