scholarly journals Analysis of the Effect of 60Co-γ Irradiation Sterilization Technology on the Chemical Composition of Saffron Using UPLC and UPLC/Q-TOF-MS

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Ding-qiang Luo ◽  
Shan-shan Zhao ◽  
Yu-rong Tang ◽  
Qing-jun Wang ◽  
Hai-jing Liu ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Chemical Composition ◽  
Principal Component ◽  
Chemical Components ◽  
Γ Irradiation ◽  
Common Peak ◽  
Peak Areas ◽  
Original Powder ◽  
Γ Ray ◽  
Tof Ms

To evaluate the effect of 60Co-γ irradiation sterilization technology on the chemical composition of saffron, we collected 10 batches of saffron samples and treated them with different irradiation doses. UPLC characteristic chromatogram showed that there was no significant effect of irradiation on 13 common peak areas. The results of cluster analysis and principal component analysis showed that there were no differences in the chemical composition in nonirradiated and irradiated samples. UPLC/Q-TOF-MS identified 40 characteristic components of saffron, and the results showed that all of these were detected in the saffron samples both with and without irradiation. Irradiation doses at or below 10 kGy had no significant effect on the chemical components of saffron. This provides a sound basis for the use of 60Co-γ ray irradiation sterilization technology during the preparation of original powder saffron as a medicinal herb, for the effective destruction of mycotoxin contamination.

scholarly journals Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1579
Author(s):  
Mariam Sardiñas-Valdés ◽  
Hugo Sergio García-Galindo ◽  
Alfonso Juventino Chay-Canul ◽  
José Rodolfo Velázquez-Martínez ◽  
Josafat Alberto Hernández-Becerra ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Antioxidant Activity ◽  
Chemical Composition ◽  
Phenolic Content ◽  
Principal Component ◽  
Total Phenolic ◽  
Hair Sheep ◽  
Dairy Foods ◽  
Ripening Time ◽  
Sheep Milk

The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC to the milk resulted in cheeses with the same moisture content (42.23%), total protein (23.16%), and water activity (0.969) (p > 0.05). However, it increased the fat and ash levels from 26.82% and 3.64% in B 10 ppm to 30.08% and 3.85% in C 10 ppm, respectively, at the end of the ripening (p < 0.05). The total phenolic content and antioxidant activity of experimental cheeses increased during ripening, and the fatty acid groups showed significant changes occurred to a greater extent in the first days of ripening (p < 0.05). The lipolysis increased consistently in all cheeses until day 40 of ripening, to decrease at the end, while proteolysis increased during all ripening time in all samples (p < 0.05); the addition of NEC did not alter the primary proteolysis of manchego-style cheeses, but it modified secondary proteolysis and lipolysis (p < 0.05). Principal component analysis was useful for discriminating cheeses according to their chemical composition and classified into four groups according to their ripening time. This research highlights the potential of CNE to fortify dairy foods to enhance their functionality.

Scope and limitations of principal component analysis of high resolution LC-TOF-MS data: the analysis of the chlorogenic acid fraction in green coffee beans as a case study

2011 ◽  
Vol 3 (1) ◽  
pp. 144-155 ◽  
Author(s):  
Nikolai Kuhnert ◽  
Rakesh Jaiswal ◽  
Pinkie Eravuchira ◽  
Rasha M. El-Abassy ◽  
Bernd von der Kammer ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
High Resolution ◽  
Chlorogenic Acid ◽  
Principal Component ◽  
Green Coffee ◽  
Acid Fraction ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Tof Ms

Discrimination of toxic ingredient between raw and processed Pinellia ternata by UPLC/Q-TOF-MS/MS with principal component analysis and T-test

2019 ◽  
Vol 11 (2) ◽  
pp. 200-208 ◽  
Author(s):  
Xing-ying Zhai ◽  
Ling Zhang ◽  
Bing-tao Li ◽  
Yu-lin Feng ◽  
Guo-liang Xu ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Principal Component ◽  
Component Analysis ◽  
T Test ◽  
Pinellia Ternata ◽  
Tof Ms

Principal component analysis of MALDI-TOF MS of whole-cell foodborne pathogenic bacteria

2020 ◽  
Vol 592 ◽  
pp. 113582 ◽  
Author(s):  
Wenjing Yan ◽  
Jing Qian ◽  
Yongjie Ge ◽  
Keping Ye ◽  
Cunshan Zhou ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Pathogenic Bacteria ◽  
Principal Component ◽  
Component Analysis ◽  
Whole Cell ◽  
Maldi Tof Ms ◽  
Maldi Tof ◽  
Foodborne Pathogenic Bacteria ◽  
Tof Ms

scholarly journals Evaluation of the Quality of Chinese and Vietnamese Cassia Using LC-MS and Multivariate Analysis

2013 ◽  
Vol 8 (1) ◽  
pp. 1934578X1300800
Author(s):  
Ken Tanaka ◽  
Feng Li ◽  
Yasuhiro Tezuka ◽  
Shiro Watanabe ◽  
Nobuo Kawahara ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Multivariate Analysis ◽  
Chemical Composition ◽  
Herbal Medicine ◽  
Principal Component ◽  
The Other ◽  
Chemical Composition Of Water ◽  
Different Types ◽  
Marker Compounds

In the present study, the chemical composition of water extracts of Chinese and Vietnamese cassia (Cinnamomum cassia) were compared using multivariate analysis of LC-MS data. By principal component analysis of the LC-MS data, 6 compounds, cinnzeylanine (1), cinnzeylanol (2), anhydrocinnzeylanol (3), cinncasinol A (4), epicatechin (5) and procyanidin B2 (6), were identified as the marker compounds to characterize Chinese and Vietnamese cassia. It was clarified that Chinese cassia contains relatively larger amounts of epicatechin and procyanidin B2. On the other hand, Vietnamese cassia is characterized by a relatively larger amount of diterpenes. As catechin derivatives and diterpenes have different types of activity, it is important to choose the cassia that best suits the product for which it is to be used, whether in food or in herbal medicine.

scholarly journals Chemical Composition and Variability of Leaf and Berry oils from Corsican Juniperus macrocarpa

2018 ◽  
Vol 13 (2) ◽  
pp. 1934578X1801300
Author(s):  
Joséphine Ottavioli ◽  
Ange Bighelli ◽  
Joseph Casanova ◽  
Félix Tomi
Keyword(s):  
Principal Component Analysis ◽  
Statistical Analysis ◽  
Chemical Composition ◽  
Principal Component ◽  
Component Analysis ◽  
Germacrene D ◽  
Leaf Oil ◽  
Main Components ◽  
Main Component ◽  
C Nmr

The chemical composition of five leaf oil samples and eighteen berry oil samples from Corsican Juniperus macrocarpa have been investigated by GC(RI), GC-MS and 13C NMR. The composition of berry oils was dominated by monoterpene hydrocarbons with α-pinene (56.4-78.9%) as main component followed by myrcene (2.2-11.9%). Germacrene D (4.5-103%) was the major sesquiterpene. The contents of the main components of leaf oils varied drastically from sample to sample: α-pinene (28.7-76.4%), δ3-carene (up to 17.3%), β-phellandrene (up to 12.3%), manoyl oxide (up to 8.1%). The occurrence of the unusual ( Z)-pentadec-6-en-2-one (0.1-1.2%) should be pointed out. Statistical analysis (Principal Component Analysis and k- means partition) suggested a unique group with atypical samples.

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