Food chemistry advances最新文献_第4页

Assessment of nutritive and antinutritive status of tomato and brinjal under different fertilizer management practices 不同施肥管理方式下番茄和茄子的营养和抗营养状况评价

Food chemistry advances Pub Date : 2025-09-01 DOI: 10.1016/j.focha.2025.101107

M.N.A. Siddiqui , Md. Sakhawot Hossain , Md Golam Mahin , Sonia Sarmin , Tanvir Ahmad

{"title":"Assessment of nutritive and antinutritive status of tomato and brinjal under different fertilizer management practices","authors":"M.N.A. Siddiqui , Md. Sakhawot Hossain , Md Golam Mahin , Sonia Sarmin , Tanvir Ahmad","doi":"10.1016/j.focha.2025.101107","DOIUrl":"10.1016/j.focha.2025.101107","url":null,"abstract":"<div><div>Tomato (<em>Solanum lycopersicum</em>) and brinjal (<em>Solanum melongena</em>) are nutritionally rich vegetables whose composition can be influenced by fertilizer management. The study evaluated the effect of four treatments, T1 (Control), T2 (Vermicompost), T3 (NPK, a combination of Nitrogen, Phosphorus, and Potassium), and T4 (50% Vermicompost + 50% NPK), on the nutritive and antinutritive composition of both crops in two consecutive Rabi seasons (2021–22 and 2022–23) in a randomized complete block design experiment. Proximate, mineral, and phytochemical analyses were conducted according to AOAC procedures.</div><div>Results showed significant variations in macronutrients, minerals, and bioactive compounds. In tomatoes, T4 enhanced lycopene (6.7±0.75 µg/100 g), dietary flavonoids (25.05±3.45 mg/100 g), and iron (0.58±0.03 mg/100 g) with appreciable protein (1.23±0.07 g/100 g) and fat (0.46±0.07 g/100 g) content. T3 and T4 increased protein to 2.20±0.07 g/100 g, iron (1.8±0.06 mg/100 g), and magnesium to 18±1.72 mg/100 g in brinjal, but T2 had highest antioxidant activity (79.39±3.21%). T4 also increased oxalate content (243±4.02 mg/100 g), and T2 had highest tannin (432±6.32 mg/100 g), both of which reduce the bioavailability of nutrients. Combined fertilization (T4) generally enhanced nutrient accumulation compared to sole organic or inorganic application, which was likely due to synergistic effects on nutrient uptake and secondary metabolite production. Properly balanced organic–inorganic fertilizer use can enhance vegetable quality and nutrient status but should be controlled to manage antinutritional compounds. Future studies need to maximize fertilizer formulation and post-harvesting operations to reduce oxalates and tannins and preserve favorable compounds to provide safe and sustainable production.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101107"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145026416","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

Characterization of the dietary fiber obtained from chayote Sechium edule (Jacq.) Sw. var. virens levis 佛手瓜丝瓜膳食纤维的表征西南。维伦斯·李维斯

Food chemistry advances Pub Date : 2025-09-01 DOI: 10.1016/j.focha.2025.101091

Clara María Mejía Doria , Francisco Fernei Obando Mejía , Alba Lucia Duque Cifuentes

{"title":"Characterization of the dietary fiber obtained from chayote Sechium edule (Jacq.) Sw. var. virens levis","authors":"Clara María Mejía Doria , Francisco Fernei Obando Mejía , Alba Lucia Duque Cifuentes","doi":"10.1016/j.focha.2025.101091","DOIUrl":"10.1016/j.focha.2025.101091","url":null,"abstract":"<div><div>By-products from fruits and vegetables provide an alternative source of dietary fiber with unique properties. Chayote (<em>Sechium edule</em> (Jacq.) Sw.) is a herbaceous plant considered a weed in some regions, wasting its potential use in the formulation of fiber-rich foods. This research aimed to characterize the dietary fiber from the pulp and peel of <em>Sechium edule</em> (Jacq.) Sw. var. <em>virens levis</em> dried by convective drying at different temperatures (40, 50, and 60 °C). The behavior of the oven-dried pulp and peel of chayote was studied using four thin-layer drying models (Newton, Page, Henderson & Pabis, and Midilli et al.), based on the coefficient of determination (R<sup>2</sup>) and chi-square (χ<sup>2</sup>). The total dietary fiber (TDF) content for the chayote pulp and peel was determined through proximate analysis. The Page and Henderson & Pabis models were the best suited for the drying data, with the greatest R<sup>2</sup> and lowest χ<sup>2</sup> value compared with the other models. The diffusivity coefficient increased as temperature increased, and was greater in the pulp than in the peel, with an activation energy of 83.92 and 45.071 kJ mol<sup>-1</sup> for the pulp and peel, respectively. The best drying temperature was 40 °C, showing TDF content of 20.62 and 63.92 g/100 g db, along with functional properties of water holding capacity of 19.16 and 9.41 g/g db, oil adsorption capacity of 6.95 and 6.16 g/g db, and swelling capacity of 8.33 and 4.00 mL/g db for the pulp and peel, respectively. These results suggest that both tissues are good sources of dietary fiber.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101091"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144988131","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

Parkia biglobosa supplementation alters gut microbiota composition and diversity in mice: A metagenomic and histological analysis 补充大叶Parkia改变小鼠肠道微生物群组成和多样性：宏基因组和组织学分析

Food chemistry advances Pub Date : 2025-09-01 DOI: 10.1016/j.focha.2025.101098

Joseph․ Olusegun․ Omotayo , Oluwatosin․ Akinola․ Ajibade , Mega Obukohwo Oyovwi , Olubukola․ Monisola․ Oyawoye

{"title":"Parkia biglobosa supplementation alters gut microbiota composition and diversity in mice: A metagenomic and histological analysis","authors":"Joseph․ Olusegun․ Omotayo , Oluwatosin․ Akinola․ Ajibade , Mega Obukohwo Oyovwi , Olubukola․ Monisola․ Oyawoye","doi":"10.1016/j.focha.2025.101098","DOIUrl":"10.1016/j.focha.2025.101098","url":null,"abstract":"<div><div>This study investigated the effects of dietary Parkia biglobosa (African locust bean) supplementation on gut microbial diversity, composition, and host histology in mice. Mice were divided into a control group and four groups receiving a modified diet supplemented with different food condiments: Iru and three distinct chemical seasonings, designated as A, B, and C (70 sample: 30 animal feed, twice daily). High-throughput sequencing of 16S rRNA genes revealed significant alterations in gut bacterial community structure with P. biglobosa supplementation. Specifically, the most abundant phyla in P. biglobosa samples were Firmicutes (31.38%), Bacteroidota (12.82%), Campilobacterota (23.36%), Spirochaetota (7.54%), Desulfobacterota (23.85%), Deferribacterota (10.90%), and Proteobacteria (20.16%). Notably, Parkia biglobosa fermentation uniquely alters the gut microbiome in mice, increasing Campilobacterota, Spirochaetota, Desulfobacterota, and Deferribacterota, unlike typical fermented foods favoring Firmicutes and Bacteroidota. This suggests novel metabolic pathways and health impacts. No adverse effects were observed in key organs. The microbiome shift hints at increased short-chain fatty acid (SCFA) production, potentially improving gut barrier function. These findings position P. biglobosa as a promising and novel gut health modulator, warranting further research into its unique mechanisms and benefits compared to existing probiotics and fermented foods.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101098"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145018975","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

Natural microbial inocula for efficient cacao fermentation in Colombia 天然微生物接种有效的可可发酵在哥伦比亚

Food chemistry advances Pub Date : 2025-09-01 DOI: 10.1016/j.focha.2025.101102

Jenifer Criollo Nuñez , Vanessa Valencia Rodríguez , Leonora Rodríguez Polanco , Maria Denis Lozano Tovar , Andrés Felipe Bahamón Monje , Nelsón Gutierrez Guzmán

{"title":"Natural microbial inocula for efficient cacao fermentation in Colombia","authors":"Jenifer Criollo Nuñez , Vanessa Valencia Rodríguez , Leonora Rodríguez Polanco , Maria Denis Lozano Tovar , Andrés Felipe Bahamón Monje , Nelsón Gutierrez Guzmán","doi":"10.1016/j.focha.2025.101102","DOIUrl":"10.1016/j.focha.2025.101102","url":null,"abstract":"<div><div>The microbiological diversity that colonizes fermentation is a resource that could be used to develop natural microbiological starters that promote fermentation. The study involved the application of a natural microbial inoculate derived from 48-hour pre-fermented cacao pulp and beans under controlled laboratory conditions, aiming to evaluate its potential in improving the efficiency and quality of cacao bean fermentation. Pre-fermented pulp (liquid inoculum) and a mixture of the pre-fermented pulp and grains (semisolid inoculum) were used at four levels: 0 %, 1 %, 2 %, and 3 %, concerning the total cacao mass to be fermented. The variables soluble solids, pH, total anthocyanins, and fermentation percentage were recorded during fermentation. At the end of the fermentation process, the total content of polyphenols, theobromine, caffeine, volatile compound profile, and sensory evaluation were determined. The results showed higher soluble solids consumption in inoculated fermentations. The partial least squares regression performed at the end of the fermentation related the sensory evaluation with the biochemical characteristics of the cocoa liquor, finding a high correlation between total anthocyanins, the percentage of well-fermented beans, and the cocoa, nutty, fresh fruit, and floral attributes with better overall quality for the treatments added with liquid inoculum at 2 % (LPF 2 %), 3 % (LPF 3 %), and semisolid inoculum at 3 % (SPF 3 %). Therefore, it can be concluded that pre-fermentation achieves a substantial improvement in the biochemical dynamics of fermentation and enhances the sensory attributes of the grain. It is a promising alternative for reducing defects related to poor post-harvest handling of cocoa. According to data from the FAO in 2023, Colombia ranks second in cocoa bean production in South America, surpassed only by Ecuador.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101102"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145048797","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

Enhancing fruit quality and extending shelf life of Ber (Ziziphus mauritiana Lamk.) with edible coatings 用可食性涂层提高紫皮柑果实品质，延长其保质期

Food chemistry advances Pub Date : 2025-09-01 DOI: 10.1016/j.focha.2025.101103

Vikanksha , Arun Kumar , Aamir Hussain Dar , Jatinder Singh , Pawan Hooda

{"title":"Enhancing fruit quality and extending shelf life of Ber (Ziziphus mauritiana Lamk.) with edible coatings","authors":"Vikanksha , Arun Kumar , Aamir Hussain Dar , Jatinder Singh , Pawan Hooda","doi":"10.1016/j.focha.2025.101103","DOIUrl":"10.1016/j.focha.2025.101103","url":null,"abstract":"<div><div>Ber (<em>Ziziphus mauritiana</em> Lamk.) is a nutrient-rich fruit with notable antioxidants but has a short postharvest life of only 3–4 days at ambient temperature. This study examined the impact of edible coatings on extending ber shelf life under room-temperature storage. Fruits at commercial ripeness were coated with varying concentrations of cornstarch (1 % and 2 %) and aloe vera gel (1 % and 2 %), including combinations, and stored for 15 days at 15–20 °C and 65–75 % RH. Physicochemical attributes, bioactive compounds, and enzymatic activities were assessed at regular intervals. The combined 2 % cornstarch + 2 % aloe vera gel coating (T7) reduced physiological weight loss by approximately 22 % compared to the control, maintained firmness about 16 % higher, and slowed pH increase while preserving titratable acidity by over 12 % more than uncoated fruits. T<sub>7</sub> also retained around 15 % more ascorbic acid, 12 % more anthocyanins, and 4 % more phenolics, while limiting PME and PG enzyme activity increases by over 20 %. These results indicate that cornstarch-aloe vera edible coatings can significantly delay ripening, preserve nutritional quality, and extend ber shelf life during ambient storage.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101103"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145003738","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

Nutraceutical and therapeutic potential assessment of lipote (Syzygium curranii) fruit juice: Effects on lipid profile and glucose lowering 低脂（curranii）果汁的营养和治疗潜力评估：对血脂和降血糖的影响

Food chemistry advances Pub Date : 2025-09-01 DOI: 10.1016/j.focha.2025.101100

Mark Kevin Devanadera , Mary Angeline Bungato , Ma. Jessa Mhel Labatos , Anne Xindrylle Manalaysay , Zoerya Emi Abuel , Karina Mari Bitao , Suvarie Maiden Tan , Theorell Joshua Abion , Trisha Mae Cantillano , Ada Amor Vibat , Alexis Labrador , Alifa Camille Santos

{"title":"Nutraceutical and therapeutic potential assessment of lipote (Syzygium curranii) fruit juice: Effects on lipid profile and glucose lowering","authors":"Mark Kevin Devanadera , Mary Angeline Bungato , Ma. Jessa Mhel Labatos , Anne Xindrylle Manalaysay , Zoerya Emi Abuel , Karina Mari Bitao , Suvarie Maiden Tan , Theorell Joshua Abion , Trisha Mae Cantillano , Ada Amor Vibat , Alexis Labrador , Alifa Camille Santos","doi":"10.1016/j.focha.2025.101100","DOIUrl":"10.1016/j.focha.2025.101100","url":null,"abstract":"<div><div>Lipote (<em>Syzygium curranii</em>), a seasonal berry native to the Philippines, is currently underutilized. This study aims to evaluate the nutraceutical and therapeutic potentials of lipote fruit juice by examining its physicochemical properties, phytochemical content, antioxidative activity, and bioassays both <em>in vitro</em> and <em>in vivo</em>. The physicochemical analysis revealed that lipote fruit juice has a pH of 2.74, 14.67 total soluble solids, water activity of 0.968, ash content of 0.559 g/100 g, and nutritional values, including 0.114 g fat, 0.101 g protein, 3.30 g reducing sugar, and 7.83 mg calcium per 100 g of lyophilized juice. Phytochemical analysis showed that the juice contains 63.981 mg of gallic acid equivalents and 80.587 mg of quercetin equivalents. The antioxidant properties of the juice demonstrated strong radical scavenging and iron-reducing activities. <em>In vivo</em> tests showed that oral administration of lipote fruit juice, at dosages of 200 mg/Kg and 2000 mg/Kg, significantly reduced cholesterol and LDL-C levels, while increasing HDL-C (<em>p</em> < 0.05). Additionally, the juice exhibited potent α-glucosidase and α-amylase inhibition, along with blood glucose-lowering effects, suggesting its therapeutic potential in managing blood glucose levels. These results indicate that lipote fruit juice could be developed into a nutraceutical beverage for normalizing blood lipid and glucose profiles.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101100"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145018971","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

Development of Pectin from Durian Rind for Application as Functional Ingredient and Cryoprotective Agent in Frozen Foods 榴莲果胶在冷冻食品中功能成分和冷冻保护剂的研制

Food chemistry advances Pub Date : 2025-09-01 DOI: 10.1016/j.focha.2025.101104

Wattinee Katekhong , Utoomporn Surayot , SangGuan You , Nathdanai Harnkarnsujarit , Suwalee Fongin , Phatthranit Klinmalai

{"title":"Development of Pectin from Durian Rind for Application as Functional Ingredient and Cryoprotective Agent in Frozen Foods","authors":"Wattinee Katekhong , Utoomporn Surayot , SangGuan You , Nathdanai Harnkarnsujarit , Suwalee Fongin , Phatthranit Klinmalai","doi":"10.1016/j.focha.2025.101104","DOIUrl":"10.1016/j.focha.2025.101104","url":null,"abstract":"<div><div>Durian rind pectin, a sustainable polysaccharide sourced from agricultural waste, offers a valuable avenue for converting by-products into functional ingredients. This research investigated pectin extracted from Monthong durian (<em>Durio zibethinus</em>) at pH 2 and pH 4.5, comparing its cryoprotective, antioxidant, and anti-inflammatory properties with commercial pectin. FTIR analysis confirmed characteristic carboxyl groups, with peak shifts indicating higher DE at lower pH. Pectin whiteness decreased with increasing pH. DSC analysis showed that pectin at pH 2 reduced ice content to 46.42% compared with 51.12% in commercial pectin and 52.35% in sucrose, while unfreezable water increased to 23.23% compared with 18.53% and 17.65%, respectively. Scanning electron microscopy showed a smooth surface for the extracted durian rind pectin. Bioactivity assays showed significant antioxidant activity; pectin at pH 2 displayed the greatest effect. Additionally, both the pH 2–extracted pectin and the commercial pectin exhibited potential anti-inflammatory activity, reducing nitric oxide (NO) production in RAW 264.7 macrophages without detectable cytotoxicity. These results suggest that durian rind pectin extracted at pH 2 holds considerable promise for retarding ice crystal growth and exhibiting both antioxidant and anti-inflammatory effects.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101104"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145003737","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

Mitigating acrylamide formation in processed potato products: A comprehensive review of strategies, prevention, mitigation, and regulatory challenges 减少加工马铃薯产品中丙烯酰胺的形成：战略、预防、缓解和监管挑战的全面审查

Food chemistry advances Pub Date : 2025-09-01 DOI: 10.1016/j.focha.2025.101106

Meher Nahid , Mohammad Nazrul Islam Bhuiyan

{"title":"Mitigating acrylamide formation in processed potato products: A comprehensive review of strategies, prevention, mitigation, and regulatory challenges","authors":"Meher Nahid , Mohammad Nazrul Islam Bhuiyan","doi":"10.1016/j.focha.2025.101106","DOIUrl":"10.1016/j.focha.2025.101106","url":null,"abstract":"<div><div>Acrylamide, a heat-induced process contaminant, is predominantly formed in starchy foods, such as fried potato products, through the Maillard reaction between free asparagine and reducing sugars. Since its identification in 2002, accumulating toxicological data have associated acrylamide exposure with carcinogenic, neurotoxic, and reproductive risks, triggering increasing global regulatory concern. Potato-based processed foods remain among the highest dietary sources of acrylamide, necessitating urgent, multidisciplinary mitigation efforts. This review presented a comprehensive synthesis of current knowledge on acrylamide formation in potato matrices, emphasizing precursor biochemistry, thermal dynamics, and matrix interactions. It critically examines both conventional and emerging mitigation strategies—including enzymatic treatments, microbial applications, formulation adjustments, green processing innovations, and genetic approaches such as CRISPR-mediated cultivar development. Furthermore, the review assesses global regulatory frameworks, industrial interventions, and consumer-focused strategies designed to minimize acrylamide exposure. By integrating perspectives from food chemistry, biotechnology, processing engineering, consumer science, and public policy, this work provides a systems-level overview of acrylamide mitigation. It also identifies key knowledge gaps and outlines research priorities for sustainable, scalable solutions. As fried potato products continue to be widely consumed worldwide, this review serves as a timely, evidence-based reference for stakeholders committed to enhancing food safety and regulatory compliance.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101106"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145018969","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

Corrigendum to “Essential oils: Advances in extraction techniques, chemical composition, bioactivities, and emerging applications” [Food Chemistry Advances, Volume 8, September 2025, 101048] “精油：萃取技术、化学成分、生物活性和新兴应用的进展”的勘误表[食品化学进展，第8卷，2025年9月，101048]

Food chemistry advances Pub Date : 2025-09-01 DOI: 10.1016/j.focha.2025.101080

Md. Hassan Bin Nabi, Md. Monir Ahmed, Md. Suhel Mia, Sumon Islam, Wahidu Zzaman

引用次数: 0

Prevalence of non-regulated fungal and other metabolites in South African maize (2017–2019): A multi-year study using LC-MS/MS 南非玉米中非调控真菌和其他代谢物的流行（2017-2019）：一项使用LC-MS/MS的多年研究

Food chemistry advances Pub Date : 2025-08-28 DOI: 10.1016/j.focha.2025.101079

Queenta Ngum Nji , Michael Sulyok , Mulunda Mwanza

{"title":"Prevalence of non-regulated fungal and other metabolites in South African maize (2017–2019): A multi-year study using LC-MS/MS","authors":"Queenta Ngum Nji , Michael Sulyok , Mulunda Mwanza","doi":"10.1016/j.focha.2025.101079","DOIUrl":"10.1016/j.focha.2025.101079","url":null,"abstract":"<div><div>Recent improvements in detection techniques, coupled with the impacts of climate change, have uncovered a wide range of previously unregulated fungal metabolites. Non-regulated mycotoxins have recently gained attention in the scientific community due to their high prevalence and concentrations in maize, as well as their unknown toxicity. This study aimed to determine the natural occurrence of non-regulated fungal metabolites in commercial maize intended for human and animal consumption. A total of 752 pre-harvest maize samples were collected from selected silos in three provinces over a three-year harvest season and analyzed using liquid chromatography-tandem mass spectrometry (LC-MS/MS). We detected 105 non-regulated metabolites, with aurofusarin, culmorin, W493, cyclo(L-Pro-<span>L</span>-Val), and cyclo(L-Pro-<span>L</span>-Tyr), being the most frequently detected (above 90 % occurrence in samples) in the range of 3.99–6104.82 µg/kg, 8.29–6292.65 µg/kg, 1.26–2618.40 µg/kg, 3.91–244.84 µg/kg, 4.03–209.18 µg/kg respectively. While the toxicity of most of these metabolites remains understudied, others like 3-nitropropionic acid, sterigmatocystin, diplodiatoxin, aurofusarin, fusaric acid, butenolid, and phomopsolide B, have established toxicities. The high co-occurrence and prevalent concentrations of some of these metabolites raise safety concerns. Therefore, toxicological studies and the establishment of consumption limits for these metabolites are crucial for ensuring food safety.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101079"},"PeriodicalIF":0.0,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144906865","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