The efficacy and progress in using radiation as a quarantine treatment of tropical fruits—a case study in Hawaii

Most tropical fruits for export must be treated with an approved quarantine treatment. Three and a half decades of research have demonstrated the efficacy of irradiation as a quarantine treatment in terms of efficiency, effectiveness, and product quality retention. The USFDA and the USDA-APHIS approved irradiation to disinfest fresh foods/fresh papayas in 1986 and 1989, respectively. In early 1995, the Hawaii Department of Agriculture was granted a special permit from USDA-APHIS allowing untreated Hawaiian fruits to be irradiated on the US mainland. The objectives were to gain experience in commercial irradiation as a quarantine treatment and to gather data on shipping and handling procedures, and on product quality. In April 1995, the first shipment of Hawaiian fruit was irradiated at a minimum quarantine dose of 0.25 kGy in an Isomedix plant near Chicago, and then distributed to supermarkets in Illinois and Ohio. Continuous shipments, irradiation, and marketing of various tropical fruits in the US have shown commercial efficacy, quality retention, and excellent consumer acceptance. A commercial e-beam/converted X-ray facility was installed by Titan Corp. on the Island of Hawaii and was operational by late July 2000. Hawaii has become the first place in the world to use irradiation as a quarantine treatment of fruits.     

内蒙古地区天然植物沙棘果中黄色素的提取工艺及性质研究

以内蒙古地区沙棘果实为原料，研究了提取黄色素的工艺条件，同时对该色素的性质进行了初步探讨。结果表明，以95％的乙醇溶液作浸提剂，提取的黄色素浓度最高，工艺流程简单易行，且无毒，无污染。对提取的黄色素进行的性质试验表明，沙棘黄色素对光、热具有较好的稳定性，适用于酸性或弱碱性的食品中，葡萄糖、氧化剂(H2O2)、还原剂(Na2SO3)等食品添加剂均无明显影响以上结果为这种优良天然色素的开发与应用提供了参考。     

气相色谱-三重四极杆串联质谱法快速测定蔬菜水果中129种农药的残留量

采用QuEChERS方法结合气相色谱-串联质谱法(GC-MS/MS)建立了蔬菜、水果中129种农药残留同时检测的分析方法。试样用1%乙酸乙腈均质提取,采用混合型固相分散萃取剂净化后,用GC-MS/MS在多反应离子监测(MRM)模式下进行检测,外标法定量。结果表明,129种药物在一定的含量范围内线性关系良好,相关系数(r2)均大于0.98;不同基质在10 μg/kg添加水平下大部分农药的平均回收率为66.2%～124.7%,相对标准偏差(RSD)为0.9%～24.4%;方法的定量限(LOQ)为0.03～16.7 μg/kg。结果表明,该方法简便快速、灵敏可靠、经济有效,适用于蔬菜、水果中农药多残留的同时快速筛查测定。     

Antioxidative and Anti-Inflammatory Phytochemicals and Related Stable Paramagnetic Species in Different Parts of Dragon Fruit

In this study, we investigated the antioxidant and anti-inflammatory phytochemicals and paramagnetic species in dragon fruit using high-performance liquid chromatography (HPLC) and electron paramagnetic resonance (EPR). HPLC analysis demonstrated that dragon fruit is enriched with bioactive phytochemicals, with significant variations between each part of the fruit. Anthocyanins namely, cyanidin 3-glucoside, delphinidin 3-glucoside, and pelargonidin 3-glucoside were detected in the dragon fruit peel and fresh red pulp. Epicatechin gallate, epigallocatechin, caffeine, and gallic acid were found in the dragon fruit seed. Additionally, 25–100 mg × L⁻¹ of dragon fruit pulp and peel extracts containing enrichment of cyanidin 3-glucoside were found to inhibit the production of reactive oxygen species (ROS), reactive nitrogen species (RNS), inducible nitric oxide synthase (iNOS), and cyclooxygenase-2 (COX-2) in cell-based studies without exerted cytotoxicity. EPR primarily detected two paramagnetic species in the red samples. These two different radical species were assigned as stable radicals and Mn²⁺ (paramagnetic species) based on the g-values and hyperfine components. In addition, the broad EPR line width of the white peel can be correlated to a unique moiety in dragon fruit. Our EPR and HPLC results provide new insight regarding the phytochemicals and related stable intermediates found in various parts of dragon fruit. Thus, we suggest here that there is the potential to use dragon fruit peel, which contains anthocyanins, as a natural active pharmaceutical ingredient.     

Physicochemical Characterization,Antioxidant Capacity,and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages

Amazonian fruits are excellent sources of bioactive compounds and can be used in beverages to improve the nutritional and sensorial characteristics. The present study aimed to develop a blend of murici (Byrsonima Crassifolia (L.) Kunth) and taperebá (Spondias Mombin L.) through experimental design and investigating the nutritional and sensorial characteristics of fruits and beverages. The murici was highlighted as higher vitamin C content (58.88 mg · 100 g⁻¹) compared to taperebá (25.93 mg · 100 g⁻¹). The murici and taperebá are good sources of total phenolic compounds (taperebá 1304.15 ± 19.14 mgGAE · 100 g⁻¹ and the murici of 307.52 ± 19.73 mg GAE · 100 g⁻¹) and flavonoids (174.87 ± 1.76 μgQE/g and 129.46 ± 10.68 μgQE/g, murici and taperebá, respectively), when compared to other Brazilian fruits. The antioxidant capacity in different methods revealed that the taperebá had a higher average in the results, only in the ORAC method and did not present a significant difference (p > 0.05) in relation to the murici. The beverage development was performed using experimental design 2³, showed through sensory analysis and surface response methodology that murici and high sugar content (between 12.5 and 14.2% of sugar) influenced in sensory acceptance. Our findings indicate that beverages with improved nutrition and a sensory acceptance can be prepared using taperebá and murici fruits.     

Carbohydrate Hydrolase-Inhibitory Activity of Juice-Based Phenolic Extracts in Correlation to Their Anthocyanin/Copigment Profile

Red fruits and their juices are rich sources of polyphenols, especially anthocyanins. Some studies have shown that such polyphenols can inhibit enzymes of the carbohydrate metabolism, such as α-amylase and α-glucosidase, that indirectly regulate blood sugar levels. The presented study examined the in vitro inhibitory activity against α-amylase and α-glucosidase of various phenolic extracts prepared from direct juices, concentrates, and purees of nine different berries which differ in their anthocyanin and copigment profile. Generally, the extracts with the highest phenolic content—aronia (67.7 ± 3.2 g GAE/100 g; cyanidin 3-galactoside; chlorogenic acid), pomegranate (65.7 ± 7.9 g GAE/100 g; cyanidin 3,5-diglucoside; punicalin), and red grape (59.6 ± 2.5 g GAE/100 g; malvidin 3-glucoside; quercetin 3-glucuronide)—showed also one of the highest inhibitory activities against α-amylase (326.9 ± 75.8 μg/mL; 789.7 ± 220.9 μg/mL; 646.1 ± 81.8 μg/mL) and α-glucosidase (115.6 ± 32.5 μg/mL; 127.8 ± 20.1 μg/mL; 160.6 ± 68.4 μg/mL) and, partially, were even more potent inhibitors than acarbose (441 ± 30 μg/mL; 1439 ± 85 μg/mL). Additionally, the investigation of single anthocyanins and glycosylated flavonoids demonstrated a structure- and size-dependent inhibitory activity. In the future in vivo studies are envisaged.     

Effect of Ozone-Treated or Untreated Saskatoon Fruits (Amelanchier alnifolia Nutt.) Applied as an Additive on the Quality and Antioxidant Activity of Fruit Beers

Fruit of Saskatoon (Amelanchier alnifolia Nutt.) are a good source of bioactive compounds, such as polyphenols, including anthocyanins, as well as vitamins, macro- and microelements and fibre. By treating Saskatoon fruits with gaseous ozone, and adding the material as an enhancer to barley beers, it is possible to impact the contents of bioactive compounds in the produced fruit beers. Sensory tests showed that beers made from barley with addition of Saskatoon fruit of the ‘Smoky’ cultivar were characterised by the most balanced taste and aroma. Physicochemical analyses of fruit beers, produced with Saskatoon fruit pulp added on the seventh day of fermentation, showed that the beers enhanced with ozone-treated and untreated ‘Smoky’ Saskatoon fruits had the highest contents of alcohol, 5.51% v/v and 5.66% v/v, respectively, as well as total polyphenol contents of 395 mg GAE/L and 401 mg GAE/L, respectively, and higher antioxidant activity (assessed using DPPH^•, FRAP and ABTS^+• assays). It was demonstrated that the ozonation process led to a decrease in the contents of neochlorogenic acid, on average by 91.00%, and of caffeic acid by 20.62%, relative to the beers enhanced with ‘Smoky’ Saskatoon fruits not subjected to ozone treatment. The present study shows that Saskatoon fruits can be used in the production of beer, and the Canadian cultivar ‘Smoky’ is recommended for this purpose.     

Vitamin C and Phenolic Antioxidants of Jua (Ziziphus joazeiro M.) Pulp: A Rich Underexplored Brazilian Source of Ellagic Acid Recovered by Aqueous Ultrasound-Assisted Extraction

Jua (juá in Portuguese) is an underexplored fruit from Brazil’s northeast. This fruit is rich in antioxidant substances. However, there is a dearth of information about jua’s bioactive potential. The present study evaluated two extraction methods (continuous agitation and ultrasound-assisted extraction—UAE) and employed three different solvents (water, ethanol, and acetone) to efficiently recover soluble phenolic compounds. Aqueous extracts obtained by UAE showed the highest total phenolic content (TPC) and antiradical activity. Besides being an eco-friendly procedure, extraction and/or solubility in an aqueous medium is also important for food application. Ellagic acids were the predominant phenolics (80%) found in aqueous jua pulp extract obtained by UAE, as determined by HPLC, while its TPC was 405.8 gallic acid equivalent per gram of fruit. This extract also exhibited a higher scavenging activity towards peroxyl radicals when compared to that of several other fruits from the literature, including grape, strawberry, cranberry, and walnuts, which are known references in terms of antioxidants. This is the first report that demonstrates jua pulp’s potential as an alternative source of ellagic acid and other phenolic acids and flavonoids. Therefore, the outcome of this study provides new information that can be useful for functional food and nutraceutical industries.     

基于铜纳米簇检测柠檬黄的方法研究EI北大核心CSCD

采用L-半胱氨酸经一步湿化学法合成了稳定的铜纳米簇(CuCNs),优化了其制备条件,分别运用XPS和FTIR对其性能进行表征。CuCNs的荧光能被柠檬黄(LY)淬灭,推测其机理主要来自内滤效应。基于此,该荧光探针能选择检测LY,线性范围和检出限分别为3.33~60.0μmol/L和1.90μmol/L。该方法用于矿泉水和饮料中LY检测,回收率为95.5%~104.4%。     

气相色谱-质谱法同时测定水果中9种保鲜剂的残留量

建立了采用气相色谱-质谱(GC-MS)同时测定水果中9种保鲜剂残留量的分析方法。水果样品用正己烷/乙酸乙酯(1/1,v/v)混合提取剂超声提取,经Florisil层析柱净化后用正己烷/乙酸乙酯(1/3,v/v)混合洗脱剂洗脱,以磷酸三苯脂(TPP)为内标物,采用GC-MS的全扫描方式(SCAN)和选择离子监测方式(SIM)对9种保鲜剂进行定性与定量分析。实验结果表明,9种保鲜剂的检出限(LOD)为0.10~2.16μg/kg,在50、100、200μg/kg添加水平下的回收率为75.3%~128%,相对标准偏差为1.57%~11.6%。本分析方法样品前处理简便,净化效果明显,在SIM谱图中分析目标物响应值大、灵敏度高,定量准确可靠,能够满足保鲜剂痕量残留的检测要求。