A validated RP‐HPLC method for the evaluation of the influence of grapefruit juice on liver S9 activation of sacubitril

Grapefruit juice inhibits esterase enzyme. Therefore, a possible interaction with ester prodrugs should be taken into consideration. In this study, the influence of grapefruit juice on sacubitril (SAC) rat liver S9 activation by esterase enzyme was evaluated. An RP‐HPLC method was developed and validated for estimation of SAC in rat liver S9 fraction using a C₁₈ Cyano column as stationary phase and acetonitrile–sodium di‐hydrogen phosphate buffer (0.02 m , pH 4 adjusted by o‐phosphoric acid, 40:60, v/v), as mobile phase at a flow rate of 1 mL/min and UV detection at 254 nm. The method was successfully applied to an in vitro study in which SAC was incubated with rat liver S9 fraction prepared from rats that had previously ingested grapefruit juice for a week. The calculated SAC concentration after incubation was compared with that of SAC incubated with rat liver S9 fraction from the rat control group. The statistical significance between the results of test and control incubation sets was assessed. In conclusion, the current study demonstrated that grapefruit juice decreased SAC hydrolysis, hence delaying its activation to sacubitrilat (active form) in gut lumen. Based on this food–drug interaction, it may be required that grapefruit juice should be consumed with caution in patients receiving SAC.     

Effect of ultrasound combined with ultraviolet treatment on microbial inactivation and quality properties of mango juice

This work explored the effect of ultraviolet-assisted ultrasound (US-UV) as an emerging non-thermal sterilization technology on mango juice in aspects of microbial growth and quality changes. The juice in the ice bath was subjected to US-UV treatment at different US powers (0–600 W) and times (0–40 min), and no pathogen bacteria could be detected after treatment, while the physicochemical features (particle size, suspension stability, color, content of total polyphenols, carotenoids, sugar, reducing sugar and protein) and antioxidant ability of treated juice was preserved or improved to some extent. Based on these results, we further validated its positive effects on the nutritional value (content of ascorbic acid and soluble dietary fiber, antioxidant ability) and quality parameters (titratable acid, sugar acidity, total soluble solids, rheological behavior, metal elements) of mango juice treated at the optimal US parameter (10 min, 600 W); Not only the inactivation of polyphenol oxidation enzyme, peroxidase and pectin methylesterase was achieved but also the treated juice has a significant different volatile profile compared with the fresh juice, which might offer the better color, texture, and smell. Importantly, through the HPLC-MSD-Trap-XCT (phenols) and UPLC-Q Exactive Orbitrap-MS (carotenoids) study, the US-UV treatment will not cause difference on compounds composition, but it was responsible for changes in content of individual compounds, especially the all-trans-β-carotene, became the main component of carotenoids in processed mango juice (increased from 43.72% to 75.15%, relative content), and the oxygenated carotenoids (xanthophylls) are highly sensitive to the US (reduced from 50.96% to 4.85%) while the carotenes show a strong resistance to the US (increased 49.04% to 95.15%). Thus, the overall safety and quality of mango juice were enhanced while the sensory characteristics remained stable, suggesting that this non-thermal combination sterilization processing may successfully be implemented in the commercial processing of mango juice.     

New Freeze-Dried Andean Blueberry Juice Powders for Potential Application as Functional Food Ingredients: Effect of Maltodextrin on Bioactive and Morphological Features

Andean blueberry (Vaccinium meridionale Swartz) fruits are an underutilized source of anthocyanins and other valuable bioactive phytochemicals. The purpose of this work was to obtain Andean blueberry juice powders via freeze-drying processing and evaluate the effect of maltodextrin as a drying aid on their physicochemical, technological, microstructural, and bioactive characteristics. Andean blueberry juices were mixed with variable proportions of maltodextrin (20–50%); freeze-dried; and characterized in terms of their tristimulus color, Fourier transform infrared spectra (FTIR), moisture content, water activity, morphology, water solubility, flow properties, total polyphenols and anthocyanins content, and DPPH^•-scavenging capacity. The powders obtained presented suitable characteristics in terms of their water activity (<0.5), solubility (>90%), and bioactive compound recovery (>70% for total phenolics, and >60% for total monomeric anthocyanins), with antioxidant activities up to 4 mg equivalent of gallic acid/g of dry matter. Although an increased content of maltodextrin resulted in lower concentrations of phytochemicals, as expected, it also favored an increased % recovery (over 90% of total phenolics at the highest maltodextrin proportion) and improved their flow properties. Freeze-dried juice powders are a potential alternative for the stabilization and value addition of this fruit as a new source of functionality for processed foods.     

Supercritical fluid extraction as a preparative tool for strawberry aroma analysis

To improve the aroma characterization of various strawberry cultivars, we tested supercritical fluid extraction (SFE) to determine its suitability for the extraction of aroma compounds from fresh fruit, comparing SFE results with traditional solvent extraction with dichloromethane. Using SFE it was possible to recover the majority of the aroma compounds which can be also found in the solvent extract; patterns related to variety and degree of maturation were preserved. Our results showed, however, that SFE is more selective and was able to recover the ‘character impact’ compound of wild strawberry. Our findings from the odor analysis of furaneol standard emphasize the importance of using a more selective extraction procedure, and always combining instrumental detection with sensory analysis.     

泽泻科植物果实和果皮的微形态特征的分类学意义

用扫描电镜的方法对泽泻科所有属植物果皮的微形态进行了观察．结果表明Ｄａｍａｓｏｎｉｕｍ，Ｂａｌｄｅｌｉａ属具有蜡质附属物，仅Ｄａｍａｓｏｎｉｕｍ属果皮上有气孔器分布等特征可作为属间分类的重要依据．鉴于属内果皮微形态特征相似性程度较高，依据果实的形态及类型、表皮细胞的形状等特征作出了泽泻科１１属的分类检索表．初步探讨了果皮的微形态特征在泽泻科中的分类学意义，认为这一性状对该科属级水平的划分有重要的作用．     

梅实的营养保健作用

青梅含有多种天然优质有机酸和丰富的矿物质，具有净血、整肠、护肝、消除疲劳、调节酸碱平衡等独特的营养保健功效。     

ICP—AES法分析植物样品中营养元素的应用研究

本文采用微波消化样品建立植物样品中营养元素的ＩＣＰ－ＡＥＳ测定方法。通过实际样品的分析，初步探讨了葡萄，苹果等植株中Ｂ，Ｃａ，Ｃｕ，Ｆｅ，Ｍｇ，Ｐ，Ｓ，Ｚｎ等元素含量变化与施肥的关系，为植物果树营养诊断提供了有益的参考。     

Characterization and analysis of amino acids in orange juice by HPLC-MS/MS for authenticity assessment

Twenty protein α-amino acids have been used to detect adulterations in orange juices from Spanish oranges. An analytical method based on the use of normal-phase liquid chromatography coupled to mass spectrometry has been performed for detection and quantification of these compounds in this complex matrix. MS and MS/MS parameters were optimized and most abundant product ion of each amino acid were selected to be monitorized. Method performance is improved with the use of an Allure Acidix column in which mobile phase composition and flux were optimized. Good separation was achieved using water/acetonitrile (20:80) and water/methanol (10:90) at pH 3, with elution gradient. The method has been used to assess the presence of amino acids in different kinds of orange juice: packing orange juice from both frozen concentrates and recently squeezed oranges, and fresh sweet orange juice hand-squeezed in the laboratory just before the analysis. The differences in composition between the juices and the potential adulteration practices have been evaluated and discussed.     

Porphyrins and related compounds as photoactivatable insecticides. 3. Laboratory and field studies

The exposure of populations of Ceratitis capitata (fruit fly), Bactrocera oleae (olive fly) and Stomoxis calcitrans (house fly) to a bait containing mumolar concentrations of porphyrin-type photosensitizers resulted in a significant accumulation of the porphyrin by the insects and a consequent development of photosensitivity upon exposure to visible light. The photoinsecticidal activity appeared to increase with increasing hydrophobicity of the porphyrin molecule: thus, the amphiphilic dicationic meso-di(cis-4N-methyl-pyridyl)-cis-diphenyl-porphine (n-octanol/water partition coefficient = 20) was markedly more efficient than its tricationic analogue or the dianionic hematoporphyrin (n-octanol/water partition coefficient = 12). The observed large decrease in the acetylcholinesterase activity of the photosensitized flies suggests that the damage of the nervous system gives an important contribution to the phototoxic action of porphyrins. Studies with C. capitata indicate that the photoinsecticidal action of porphyrins can be utilized to control the population of noxious insects also in open field conditions.