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Analysis of Bioactive Compounds in Food II

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (15 April 2024) | Viewed by 2742

Special Issue Editor


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Guest Editor
Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, Poznań, Poland
Interests: food lipids; vegetable oils; fats; fatty acids; sterols; tocopherols; carotenoids; oxidation stability; gas chromatography; mass spectrometry; HPLC; functional food; bioactive compounds; antioxidants
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Special Issue Information

Dear Colleagues,

Due to the success of the first edition of the Special Issue “Analysis of Bioactive Compounds in Food”, we have launched a second edition.

This Special Issue is entitled “Analysis of Bioactive Compounds in Food II”. Many food products are rich sources of phytochemicals, including phenolics, vitamins, antioxidants, phytosterols, flavonoids, lignans, and others. Many of these natural substances have a synergistic effect with different drugs and can even alleviate the consequences of disease in pharmacotherapy-intolerant individuals. In view of the current nutritional habits and prevalence of morbidity and mortality in the industrial world (cardiovascular diseases, cancer, metabolic syndrome, osteoporosis, etc.), food products which contain phytochemicals are more than desirable. We can find these compounds in fruits, vegetables, cereal grains, food lipids, and milk products, or they can be produced by microorganisms. Due to growing consumer awareness about the health benefits of bioactive compounds, efforts have been made to develop new methods that are able to improve the yields of biologically active compounds.

The methods of bioactive compound analysis are time-consuming and conducted with extraction, purification, separation, and identification. Most methods described in literature use chromatographic techniques to detect these phytochemicals and mass spectrometry to determine their chemical structures. Because of their significant differences, it is not easy to find a unique method for their simultaneous analysis.

In this Special Issue, we invite researchers to contribute original research and review articles that analyze and describe new bioactive compounds in raw material and food products, the mechanisms of their digestion, stability during food production and storage, and formation of derivatives and metabolites. Special interest is devoted to their effects for the prevention and treatment of civilization diseases.

Prof. Dr. Magdalena Rudzińska
Guest Editor

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Keywords

  • bioactive compounds
  • functional food
  • antioxidants
  • biological properties
  • gas chromatography
  • mass spectrometry
  • high pressure liquid chromatography
  • flavonoids
  • phenolic acids
  • extraction

Published Papers (2 papers)

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Research

16 pages, 3882 KiB  
Article
Electronic Nose and Head Space GC–IMS Provide Insights into the Dynamic Changes and Regularity of Volatile Compounds in Zangju (Citrus reticulata cv. Manau Gan) Peel at Different Maturation Stages
by Peng Wang, Haifan Wang, Jialiang Zou, Lin Chen, Hongping Chen, Yuan Hu, Fu Wang and Youping Liu
Molecules 2023, 28(14), 5326; https://doi.org/10.3390/molecules28145326 - 11 Jul 2023
Cited by 6 | Viewed by 1052
Abstract
Zangju (Citrus reticulata cv. Manau Gan) is the main citrus cultivar in Derong County, China, with unique aroma and flavour characteristics, but the use of Zangju peel (CRZP) is limited due to a lack of research on its peel. In this study, [...] Read more.
Zangju (Citrus reticulata cv. Manau Gan) is the main citrus cultivar in Derong County, China, with unique aroma and flavour characteristics, but the use of Zangju peel (CRZP) is limited due to a lack of research on its peel. In this study, electronic nose, headspace-gas chromatography–ion mobility spectrometry (HS-GC–IMS), and partial least squares-discriminant analysis (PLS-DA) methods were used to rapidly and comprehensively evaluate the volatile compounds of dried CRZP and to analyse the role of dynamic changes at different maturation stages. The results showed that seventy-eight volatile compounds, mainly aldehydes (25.27%) and monoterpenes (55.88%), were found in the samples at four maturity stages. The contents of alcohols and aldehydes that produce unripe fruit aromas are relatively high in the immature stage (October to November), while the contents of monoterpenoids, ketones and esters in ripe fruit aromas are relatively high in the full ripening stage (January to February). The PLS-DA model results showed that the samples collected at different maturity stages could be effectively discriminated. The VIP method identified 12 key volatile compounds that could be used as flavour markers for CRZP samples collected at different maturity stages. Specifically, the relative volatile organic compounds (VOCs) content of CRZP harvested in October is the highest. This study provides a basis for a comprehensive understanding of the flavour characteristics of CRZP in the ripening process, the application of CRZP as a byproduct in industrial production (food, cosmetics, flavour and fragrance), and a reference for similar research on other C. reticulata varieties. Full article
(This article belongs to the Special Issue Analysis of Bioactive Compounds in Food II)
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14 pages, 2127 KiB  
Article
Determination of 3′-Sialyllactose in Edible Bird’s Nests and the Effect of Stewing Conditions on the 3′-Sialyllactose Content of Edible Bird’s Nest Products
by Xiaojiang Zhang, Ruifang Liang, Weijuan Bai, Yue’e Xiao, Xuncai Liu, Qunyan Fan and Baozhong Guo
Molecules 2023, 28(4), 1703; https://doi.org/10.3390/molecules28041703 - 10 Feb 2023
Cited by 1 | Viewed by 1320
Abstract
Sialyllactose is an acidic oligosaccharide that has an immune-protective effect against pathogens and contributes to developing the immune system and intestinal microbes. In this study, a method for the determination of 3′-sialyllactose by high-performance liquid chromatography tandem mass spectrometry was established. The sample [...] Read more.
Sialyllactose is an acidic oligosaccharide that has an immune-protective effect against pathogens and contributes to developing the immune system and intestinal microbes. In this study, a method for the determination of 3′-sialyllactose by high-performance liquid chromatography tandem mass spectrometry was established. The sample was treated with 0.1% formic acid methanol solution, and the gradient elution was performed with 0.05% formic acid water and 0.1% formic acid acetonitrile. The hydrophilic liquid chromatographic column was used for separation. The results showed that the linearity was good in the concentration range of 1~160 μg/L. The limit of detection (LOD) and the limit of quantification (LOQ) of the method were 0.3 μg/kg and 1.0 μg/kg, the recovery range was 91.6%~98.4%, and the relative standard deviation (RSD) was 1.5%~2.2%. This method is fast and sensitive. In addition, the 3′-sialyllactose content in edible bird’s nest products produced by different processes was studied. It was found that within the tested range, 3′-sialyllactose in edible bird’s nest products increased with the intensity of stewing and increased with the addition of sugar. In short, the results provided a new method for detecting the nutritional value of edible bird’s nests, as well as a new direction for improving the nutritional value of edible bird’s nest products. Full article
(This article belongs to the Special Issue Analysis of Bioactive Compounds in Food II)
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