JSFA reports最新文献

{"title":"Total phenolic and flavonoid content of P. armata honey and propolis produced in Bomet, Kisii and Maralal, Kenya","authors":"Timothy Mugodo Kegode,&nbsp;Hosea O. Mokaya,&nbsp;Nkoba Kiatoko","doi":"10.1002/jsf2.190","DOIUrl":"https://doi.org/10.1002/jsf2.190","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Bee products are gaining interest in the field of research due to their biochemical and nutritive properties. Honey bee products have been researched extensively but little has been done in regards to stingless bees. There are many species of stingless bees including <i>Plebeina armata</i>, which are found in the Afrotropics. They are underground nesting and produce honey, propolis, wax, pollen and bee bread. These products are known to be rich in polyphenols that comprise of flavonoids and phenolic. In our study, we analysed colorimetrically the total flavonoid, phenolic content and radical scavenging activity of honey (<i>n</i> = 22) and propolis (<i>n</i> = 25) from Bomet, Kisii and Maralal in Kenya.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Honey and propolis had total flavonoid content of 12.00–22.67 mg QE/100 g and 288.15–944.76 mg QE/100 g while total phenolic content was 87.01–239.93 mg GAE/100 g and 524.14–1225.01 mg GAE/100 g, respectively. In considerations to the regions, Maralal had the highest phenolic and flavanoid content followed by Bomet and Kisii was the least. The same trend was observed in the radical scavenging activity. Except for the total flavonoid content in honey, the difference was significant (<i>p</i> &lt; 0.05).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The polyphenol content of both honey and propolis of <i>P. armata</i> are equally affected by geographical location as a result of different vegetation. They are good source of antioxidants, which can be utilized in diet due to their radical scavenging properties.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 4","pages":"191-196"},"PeriodicalIF":0.0,"publicationDate":"2024-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.190","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140651223","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of quinoa protein concentration and oil volume fraction on the physicochemical and mechanical properties of alginate-based emulsion gels","authors":"Nadia Lingiardi,&nbsp;Micaela Galante,&nbsp;Darío Spelzini","doi":"10.1002/jsf2.189","DOIUrl":"https://doi.org/10.1002/jsf2.189","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>This work studies emulsion gel (EG) formulation with quinoa proteins (QP), high-oleic sunflower oil and alginate, and the effect of QP concentration (0.5–1–2%) and the oil volume fraction (10–30–50%) on the physicochemical and mechanical properties of EG systems. EGs were tested for their microstructural and textural attributes, color, and water holding capacity as well as for their thermal, physical, and oxidative stability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The microstructure of EG showed that with increasing QP concentrations, the gel structure tended to be much denser, with oil droplets entrapped within the network. A significant decrease in droplet diameter with increasing QP concentration (<i>p</i> = 0.015) and oil volume fraction (<i>p</i> &lt; 0.000) was observed. Hardness mean value was 2.8 N ± 0.5, reaching the highest value with 1 and 2% QP and 30% oil (<i>p</i> &lt; 0.000). Cohesiveness shows a similar trend to that observed for hardness, while springiness showed the opposite behavior. As for adhesiveness, there were no significant differences between samples. EG have high lightness with slight yellow and green contributions. The mean water holding capacity was 88 ± 4%, and after heat treatment all samples exhibited a good fluid retention, significantly lower for the lower oil volume fraction (<i>p</i> = 0.001). EG, also proved to be highly stable against creaming and oxidative damage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Results suggest that EG could be useful to create a new generation of healthier and innovative products that could substitute animal fat and deliver nutrients and biological compounds, thus improving food quality.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 4","pages":"208-219"},"PeriodicalIF":0.0,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.189","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140651140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of pH and biopolymer ratio on phase behavior, rheology, and structural characteristics of pea protein isolate-locust bean gum coacervates","authors":"Mekala Pavani,&nbsp;Poonam Singha,&nbsp;Sushil Kumar Singh","doi":"10.1002/jsf2.187","DOIUrl":"10.1002/jsf2.187","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Interaction between plant-based proteins and polysaccharides depends on several factors.   This work reports the influence of pH and biopolymer ratios on the protein (pea protein isolate, PPI)-polysaccharide (locust bean gum, LBG) coacervates. Electrostatic interaction and hydrogen bond between the biopolymers strongly influenced the formation of the coacervates.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The optimum coacervate conditions were observed at pH 4.5 and PPI:LBG ratio of 5:1. The coacervates showed a honeycomb porous architecture having an amorphous nature. Complex coacervates showed a significant elevation of denaturation temperature as compared to biopolymers alone.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>These results indicates that PPI-LBG coacervates can be used as an effective biomaterial for encapsulating heat-sensitive bioactive compounds and other multiple uses in food processing.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 4","pages":"197-207"},"PeriodicalIF":0.0,"publicationDate":"2024-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.187","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140384856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fully automatic quantitation of eight different metabolites in coffee using 1H-NMR spectroscopy and the PULCON methodology","authors":"Vera Gottstein,&nbsp;Dirk W. Lachenmeier,&nbsp;Thomas Kuballa,&nbsp;Mirko Bunzel","doi":"10.1002/jsf2.184","DOIUrl":"10.1002/jsf2.184","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Coffee contains a plethora of constituents with some of them being especially important either due to their physiological effects or as quality markers. As quantitative proton nuclear magnetic resonance spectroscopy (¹H-NMR) has been established as a fast and reliable analytical tool its application was evaluated for the simultaneous quantitation of lactic acid, acetic acid, formic acid, caffeine, caffeoylquinic acid (CQA) isomers, <i>N</i>-methylpyridinium, trigonelline, and 5-hydroxymethylfurfural (HMF) in aqueous extracts of roasted <i>Coffea arabica</i> samples.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Simultaneous quantitative determination was achieved by an automated analysis based on the PULCON methodology (pulse length-based concentration determination). The method was validated regarding linearity, accuracy, precision, limit of detection (LOD), and limit of quantitation (LOQ). Recovery rates were between 76% (CQA) and 116% (HMF), and precision was between 1.7% (caffeine) and 10.3% (HMF). The LOD varied between 0.06 g/kg (HMF) and 1.35 g/kg (caffeine and CQA), with the LOQ being between 0.22 g/kg (HMF) and 4.87 g/kg (CQA). To verify the results of the ¹H-NMR method, caffeine, trigonelline, HMF, 3-CQA, 4-CQA, and 5-CQA were additionally quantitated by HPLC-DAD and the results were compared. The described ¹H-NMR method was additionally applied to coffee samples that contained different coffee defects. Results showed only slight changes in the concentrations of the analytes by adding defective beans to defect-free coffee.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Discussion</h3>\u0000 \u0000 <p>The developed 1H-NMR approach was proven to be fast (30 min), reliable, and precise. Thus, it is well suited to analyze several coffee constituents of interest in a large number of samples in, for example, quality control.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 3","pages":"163-174"},"PeriodicalIF":0.0,"publicationDate":"2024-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.184","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140255188","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The molecular and metabolic events behind different germination stages of rice seeds: A metabolomics perspective","authors":"Anindita Hazra,&nbsp;Susmita Das","doi":"10.1002/jsf2.185","DOIUrl":"https://doi.org/10.1002/jsf2.185","url":null,"abstract":"<p>Seed germination is a crucial stage for the completion of plants' life cycle. The process of seed germination is a very important phenomenon for agricultural food and crop production and to understand the underlying food chemistry. Rice (<i>Oryza sativa</i> L.) being easy to grow and cheap source of phytonutrients is a fundamental food crop across the world. Several researches are going on for years to improve the production of rice, ameliorate the deadly bacterial or fungal diseases utilizing genetics, transcriptomics, and proteomics aspects. Metabolomics is a very new arena of research in this field. With the help of modern-day metabolomic tools and technologies, researchers are incessantly trying to unveil the metabolic construction of rice seeds, and new to this topic is seed germination. The principal aim of this review on metabolomics of germinating rice seeds is to have a big picture on the key molecular, cellular, and metabolic events of germination. This review tries to summarize all the available data to fulfill the aforesaid aim.</p>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 3","pages":"118-134"},"PeriodicalIF":0.0,"publicationDate":"2024-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.185","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140321762","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determination, distribution, and health risk assessment of 12 heavy metals in various edible oils in Taiwan","authors":"Shu-Ting Lin,&nbsp;Kai-Wei Liao,&nbsp;Tan-Chui Xuan,&nbsp;Tai-Ying Chiou,&nbsp;Zih-Ee Lin,&nbsp;Wei-Ju Lee","doi":"10.1002/jsf2.186","DOIUrl":"https://doi.org/10.1002/jsf2.186","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Minimizing the risk of heavy metal pollution is of utmost importance to ensure consumer safety. In this research, we utilized inductively coupled plasma-mass spectrometry to determine the presence of 12 heavy metals in Taiwanese commercial edible oils, both refined and unrefined.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Our analytical findings revealed significantly lower levels of heavy metals in refined oils compared with unrefined oils. Through principal component analysis and cluster analysis of 19 types of edible oils, we identified Cd, Ba, Fe, Pb, and Co as the primary variables influencing heavy metal levels in edible oils. Notably, the heavy metal contents in the edible oils did not surpass international standards. Risk assessment results indicated that unrefined oils carried higher risk levels than refined oils. The incremental lifetime cancer risk values calculated for unrefined oils exceeded 10⁻⁶ in all age groups except for the 19 ~ 65 years category, while the noncarcinogenic risks remained well below 1, regardless of refined or unrefined oils.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Our study sheds light on the distribution characteristics of heavy metal contents in edible oils, highlighting higher levels of heavy metals and associated risks in non-refined oils compared with refined oils. Ultimately, the presence of heavy metals in edible oils poses low health risks to the human body.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 3","pages":"175-183"},"PeriodicalIF":0.0,"publicationDate":"2024-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.186","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140321763","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of a quantification method for the analysis of sugars in apple fruit juice using attenuated total reflection-Fourier transform infrared spectroscopy coupled with multivariate regression modeling","authors":"Amit Singh Dhaulaniya,&nbsp;Biji Balan,&nbsp;Dileep K. Singh","doi":"10.1002/jsf2.181","DOIUrl":"https://doi.org/10.1002/jsf2.181","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Sugars are a major component of apple juices. Sugar content plays an important role in quality analysis of the apple juice. In this study, an attempt is made to develop a simple and reliable method for the direct estimation of sugar content in apple juice using attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR) coupled with chemometric technique. The spectral information obtained from the FTIR is utilized to develop predictive models based on partial least square regression (PLS-R) and principal component regression (PCR) for sugar analysis.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Based on the analysis of FTIR spectra, a fingerprint region (between 1200 and 900 cm⁻¹) for carbohydrates in apple juice was identified. This region was utilized to develop PLS-R and PCR models. Ultimately, PLS-R models were selected for prediction because of their superiority in terms of root mean square error of calibration (RMSEC), root mean standard error for cross-validation (RMSECV), and <i>R</i>² over PCR models. For fructose and glucose content, the prediction model generated with raw spectra obtained the best optimized statistical parameters (<i>R</i>² fructose; 0.9952, <i>R</i>² glucose; 0.9961). However, for total sugar and sucrose (<i>R</i>² total sugar; 0.9968, <i>R</i>² sucrose; 0.9983) content, first-derivative FTIR models were found best suitable for the prediction of test set.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>This study offers a reliable, rapid, and nondestructive method with least sample preparation for the direct estimation of sugars in apple juices. It allows the determination of several sugars in a single measurement, which is worth emphasizing. The fundamental methodology of the proposed model can also be advantageous for simultaneous determination of major sugars in complex matrices other than fruit juices.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 2","pages":"72-77"},"PeriodicalIF":0.0,"publicationDate":"2024-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.181","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139987363","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nitrogen fertilization rates in a subtropical peach orchard: Effect on fruit nutritional value and flavor","authors":"Zilfina Rubio Ames,&nbsp;Jeffrey K. Brecht,&nbsp;Mercy A. Olmstead,&nbsp;Denise Tieman,&nbsp;Charles A. Sims","doi":"10.1002/jsf2.183","DOIUrl":"10.1002/jsf2.183","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The necessity to help farmers improve yields has resulted in many years of agricultural research focused on productivity and disease resistance, neglecting other areas of fruit quality such as flavor, health benefits, and external appearance. Nitrogen is required for several biochemical processes. However, reducing N fertilization can increase the synthesis of antioxidants and volatile aroma compounds. Four-N rates (0 (N0), 45 (N1), 90 (N2), 179 (N3), and 269 (N4) kg ha⁻¹) were tested each year from 2011 to 2017 in two peach varieties melting flesh (MF) ‘TropicBeauty’ (TB), a soft texture peach, and non-melting flesh (NMF) ‘UFSharp’ (UFS), a crispy texture peach, to determine the effect of N on nutritional value and flavor.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The phytochemical composition of the NMF ‘UFSharp’ (UFS) and MF variety ‘TropicBeauty’ (TB) were not cleared affected by N rates. Volatile synthesis was little affected by N. The sensory evaluation showed that consumers preferred MF peaches compared with NMF, because of its juiciness.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Nitrogen fertilization had minor effects on peach fruit phytochemical composition, volatile aroma compounds, and consumer acceptability. The N effect could had been influence by pruning practices, training of the orchard, and the delay of fruit developmental period.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 3","pages":"148-162"},"PeriodicalIF":0.0,"publicationDate":"2024-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.183","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139793760","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biochemical and physicochemical properties of shrimp (Pandalus borealis) compounds after compact filter press process","authors":"Ali Jafarpour,&nbsp;Lucas Sales Queiroz,&nbsp;Federico Casanova,&nbsp;Narjes Badfar,&nbsp;Charlotte Jacobsen,&nbsp;Flemming Jessen,&nbsp;Jens J. Sloth,&nbsp;Heidi Olander Petersen,&nbsp;Mikkel Knudsen,&nbsp;Preben Bøje Hansen,&nbsp;Nina Gringer","doi":"10.1002/jsf2.182","DOIUrl":"10.1002/jsf2.182","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Most of the shrimp side streams are discarded due to the lack of appropriate processing techniques/methodology for their utilization, which is not only a loss of potentially valuable compounds, but also leads to environmental pollution. The study aimed to employ a mechanical filter press to separate the liquid called press juice (PJ) and the solid named press cake (PC) fraction from shrimp head and shell (H&amp;S).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The proximate composition was performed, including amino acids analysis, protein content, fatty acids, and the main volatile compounds. In the whole shrimp (WS), the average values of protein, lipid, dry matter, and ash content were recorded at 14.7%, 2.9%, 21.1%, and 4.8%, respectively. The protein percentage reached 10.1% in H&amp;S, indicating considerable amount of protein leftover in the shrimp side streams (<i>p</i> &lt; 0.05). The major PUFAs in WSs' sample were Eicosapentaenoic acid (EPA) (8.8%) and Docosahexaenoic acid (DHA) (7.8%). Furthermore, the values of EPA and DHA a showed nearly two-folded increase after peeling and filter-pressing, PC sample. Total amino acids in the WS, H&amp;S, PJ, and PC samples were found to be 94.6, 67.7, 22.2, and 76.6 mg/g, respectively. From the nutritional point of view, non-essential amino acids represented higher values (13.2%–56.9%) compared to essential amino acids (9.0%–37.6%). The major components of 5′-neucleoitides in WS sample were in order of guanosine-5′-diphosphate (GDP) ≫ hypoxanthine (HYP) &gt; inosine-5′-monophosphate (IMP) ≫ adenosine-5′-monophosphate (AMP) &gt; adenosine-5′-diphosphate (ADP) with values of 684.4, 293.6, 201.4, 25.6 and 16.2 μg/g sample, while no inosine (INO), guanosine-5′-monophosphate (GMP), and guanosine-5′-triphosphate (GTP) were detected. Equivalent umami concentration (g MSC/100 g) was recorded as 0.63, 0.07 for WS and H&amp;S samples and 0.015 for PJ sample, which indicates a significant drop from the shrimp raw material toward the side streams. Most volatile compounds belonged to alkenes followed by alkanes groups.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>This work showed the possibility to employ the filter press machine to obtain PJ and PC from shrimp H&amp;S, after peeling processing. The fractions present an interesting nutritional composition and value.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 3","pages":"135-147"},"PeriodicalIF":0.0,"publicationDate":"2024-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.182","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139851585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phenolic profile of unripe areca nuts cultivated in various districts of Karnataka, India","authors":"Priyanka Hugar,&nbsp;Ankita Dutta,&nbsp;S. Srilakshmi,&nbsp;Prasanna D. Belur,&nbsp;Keyur Raval,&nbsp;Regupathi Iyyaswami","doi":"10.1002/jsf2.169","DOIUrl":"10.1002/jsf2.169","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Annual production of areca nut in Karnataka state exceeds 1.08 million tonnes, contributing 80% and 49% to Indian and global production, respectively. Areca nut (pericarp of <i>Areca catechu</i> L.) is found to be a rich source of valuable phenolic compounds. Total phenolic content (TPC) and total flavonoid content (TFC) were estimated in 21 unripe areca nut samples collected from the major areca nut growing regions of Karnataka state. Arecoline, a prominent alkaloid present in areca nut was estimated and phenolic profile of one areca nut sample was generated using UHPLC–MS/MS studies.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>A significant variability was found in TPC, TFC and arecoline content among the samples, belongs to different agroclimatic zones. Flavonoids were found to be the major phenolic compounds present in these unripe areca nut samples. The median values of TPC, TFC and arecoline were found to be 99.609 ± 0.002 mg gallic acid equivalent, 78.86 ± 0.007 mg catechin equivalent and 2.17 ± 0.13 mg/g of the sample on fresh weight basis. A positive correlation was found to exist between TPC and arecoline content in the green unripe areca nuts of 6–7 months' maturity. Through UHPLC–MS/MS studies, 61 prominent compounds have been identified.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The TPC and TFC of areca nuts collected from different districts of Karnataka falling in various agroclimatic zones varied significantly. In general, the arecoline content found in all these samples was less than that reported elsewhere, and the variability among the samples was also found to be minimal. A positive correlation was observed between TPC and arecoline. UHPLC–MS/MS studies showed the presence of about 52 unique phenolic compounds.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 2","pages":"102-113"},"PeriodicalIF":0.0,"publicationDate":"2023-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.169","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138994918","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}