Gas Chromatography Research Articles

Human Biomonitoring of Serum Polybrominated Diphenyl Ethers by Supported Liquid Extraction and Gas Chromatography Coupled With Tandem Mass Spectrometry.

This study aims to develop and validate a robust analytical method for the quantification of polybrominated diphenyl ethers (PBDEs) in human serum using gas chromatography-tandem mass spectrometry. We compared procedural blanks, recoveries, and operational convenience of liquid-liquid extraction and supported liquid extraction for the determination of serum PBDEs. We evaluated different extraction solvents for their effect on PBDE recoveries. Supported liquid extraction was selected for method validation due to its operational convenience. The method demonstrated satisfactory linearity, sensitivity, and reproducibility, with the range of 0.10-5.00µg/L for most PBDE congeners and 0.20-10.0µg/L for PBDE-154 and PBDE-183, with limits of detection ranging from 2 to 48ng/L, and with matrix effects ranging from 94% to 113%. Quality control assessments indicated that recoveries ranged from 85% to 110% and relative standard deviations of less than 11%. The proposed method was applied to biomonitoring of 111 healthy adults, revealing detectable levels of PBDEs in over 90% of the samples. BDE-47 and BDE-183 were the most prevalent, with mean concentrations of 4.13 and 22.1ng/L, respectively. Detection frequencies ranged from 0.90% for BDE-17 and BDE-85 to 25.2% for BDE-47. Males had higher mean concentrations of BDE-183 than females.

Rapid identification of fragrant rice using starch flavor compound via NIR spectroscopy coupled with GC–MS and Badh2 genotyping

The identification of fragrant rice varieties using near-infrared reflectance spectroscopy (NIRS) models has attracted extensive attention from regulatory authorities worldwide. In this study, 138 fragrant and 54 nonfragrant rice varieties were planted in the same region and distinguished using sensory evaluation, gas chromatography–mass spectrometry analysis, and betaine aldehyde dehydrogenase 2 (Badh2) genotyping. Then, the 2-acetyl−1-pyrroline (2-AP) content was assessed based on partial least-squares discriminant (PLS-DA) models generated after 2nd individually or combined with SNV/MSC/smoothing preprocessing successfully classified fragrant rice both in the calibration and predictive sets. Moreover, design of experiments (DoE)-based preprocessing selection was employed as an effective strategy to optimize the calibration models compared with the one variable at a time (OVAT) method. Further, Badh2 genotype sample screening assisted with identifying authentic fragrant rice and guaranteed the NIRS model's prediction accuracy in identifying fragrant rice. In conclusion, the high throughput PLS-DA multivariate method coupled with NIRS data was applied to identify fragrant rice varieties in routine monitoring and was effective, accurate, and rapid.

Peat-based amendment of soils reduces the complexity of the volatile profile in cultivated black truffles.

Truffle cultivation is evolving rapidly and new agronomic practices such as 'truffle nests' (localized peat amendments of the orchard soil) are being developed. Truffle nests improve the shape of truffles and their depth in the soil and reduce the occurrence of insect damage but have also raised concerns about their impact on the ripeness and maturity of the harvested truffles. In this study, the effect of the nests on the volatile organic compounds profile and the aromatic profile of black truffles was evaluated, as well as the existence of perceptible sensorial differences in truffles. For this, truffles growing in nests were compared with truffles growing in the bulk soil of the same host tree. Gas chromatography showed that nest truffles had a less complex volatile organic compound profile than bulk-soil truffles. Olfactometry indicated that nest truffles were associated with higher modified frequency values of odorants corresponding to sulfur-containing compounds. Despite this, sensory evaluation with consumers could not clearly show that nest truffles can be distinguished sensorially from bulk-soil truffles. The results prove that soil conditions can influence the aromatic profile of truffles and thus suggest the possibility of managing truffle aroma using agronomic practices. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Comprehensive two dimensional gas chromatography – Time of flight mass spectrometry (GC×GC-TOFMS) for the investigation of botanical origin of raw spirits

Comprehensive two dimensional gas chromatography – time of flight mass spectrometry (GC × GC-TOFMS) with sample introduction using headspace solid phase microextraction (HS-SPME) was used for the botanical classification of raw spirits obtained from C3 (corn and sorghum) and C4 (rye, wheat and potato) plants. 45 spirit samples representing these raw materials (10 spirits produced from rye, corn, wheat and potato, and 5 from sorghum) were analyzed. Volatile compounds profiles were compared by PCA, and after removal of outliers samples were subjected to the classification model. OPLS-DA model was built (R2Y = 0.924 Q2Y = 0.895) that enabled clear separation of all tested spirits of different botanical origin. The model was validated with training and testing sets and 100 % correct assignment was achieved. GC × GC proved to be a method that not only can be used as a tool for botanic origin of raw spirits, but also provides detailed information of volatile fermentation by-products, characteristic for particular spirit.

Mitigating environmental toxicity with hydrogen nanobubbles: A mitochondrial function-based approach to ecological restoration

In biological systems, nanobubbles (NBs) effectively enhance hydrogen molecule retention and scavenging reactive oxygen species (ROS), but the underlying mechanisms remain elusive. To investigate this, we prepared hydrogen NB water samples with consistent dissolved hydrogen levels but varying NB densities to explore their physicochemical properties and effects on green algae (Chlorella vulgaris) under oxidative stress induced by copper ions (Cu2+) and cadmium ions (Cd2+). The results indicated a strong correlation between the hydrogen NB number density and the 25 % inhibitory concentration of Cu2+ over 24 h, with ROS removal efficiency increased with the NB number density. Gas chromatography showed that the hydrogen NBs in the solution had a high gas density that enhanced hydrogen transport into C. vulgaris. With regard to mitochondrial activity, hydrogen NBs were observed to enhance the function of mitochondrial complexes I and V and increase the mitochondrial membrane potential. Experiments with C. vulgaris mitochondrial electrodes showed that the electron transfer rates increased significantly in the presence of hydrogen NBs. We concluded that the high gas density of hydrogen NBs augments intracellular hydrogen delivery and strengthens mitochondrial functions.

Textured vegetable protein from flaxseed press cake and pea – syntonizing chemical and structural properties

Flaxseed press cake (FS) was mixed with pea protein isolate and low-moisture twin-screw-extruded to valorize the oil production side stream as meat analogue. Water input, FS content, barrel temperature, and throughput were varied in a Box-Behnken design to test these factors’ influences on extrusion response parameters (pressure, temperature, mechanical energy input), lipid oxidation product and process contaminant formation (by liquid chromatography and head-space gas chromatography mass spectrometry), and mechanical properties of the TVPs.The water input was identified as the strongest influencing factor, reducing shear forces in the extruder and thereby reducing mechanical energy input, pressure, and temperature and affecting several TVP properties. Volatile lipid oxidation products from enzymatic oxidation in the raw materials are decomposed and steam-stripped during extrusion. Higher melt temperatures and lower water contents enhance this effect and promote the formation of masking “roasted” flavour compounds. However, acrylamide (<100 µg/kg) and trans-fatty acids (<0.4 g/kg) are also formed under flavour-improving conditions and TVP hardness is reduced. FS increases TVP density and reduces expansion and hardness. Reconciling mitigation of undesired chemical compounds and meat-like mechanical properties (at 16-18% water, 55-65% FS, mass flows <8 kg/h), a FS-based TVP can be created, combining nutritional and sustainability benefits of FS.

The Effect of Surface Chemistry on the Caking Behaviour of Sucrose Crystals

The caking behaviour of organic crystals presents a significant challenge in both the food and pharmaceutical industries. This study aimed to investigate how surface impurities influence the caking behaviour of sucrose (sugar) crystals. Sucrose crystals were selected as the model material due to their relevance in various industries such as food processing and pharmaceuticals. The impact of surface chemistry was assessed for sucrose crystals with varying levels of impurities, namely white sugar, light brown sugar, and dark brown sugar. These crystals were subjected to controlled cycles of humidity exposure, compaction, and drying to induce caking, simulating real-world scenarios. The caking propensity was evaluated using a compression test, while the surface chemistry was characterized through Inverse Gas Chromatography (IGC). Moisture sorption properties were evaluated using a Dynamic Vapor Sorption (DVS) technique, and the formation of solid bridges was studied using scanning electron microscopy (SEM) and X-ray tomography. The results indicate that impurities play a crucial role in enhancing the caking behaviour of sucrose crystals by influencing their hygroscopicity and facilitating solid bridge formation. This study provides valuable insights into the relationship between surface chemistry, moisture sorption properties, and the caking behaviour of sucrose crystals, offering strategies to mitigate caking issues.

Salivary Metabolic Pathway Alterations in Brazilian E-Cigarette Users.

In recent years, the use of electronic cigarettes (e-cigs) has increased. However, their long-term effects on oral health and saliva remain poorly understood. Therefore, this study aimed to evaluate the saliva of e-cig users and investigate possible biomarkers. Participants were divided into two groups: the Electronic Cigarette Group (EG)-25 regular and exclusive e-cig users-and Control Group (CG)-25 non-smokers and non-e-cig users, matched in sex and age to the EG. The clinical analysis included the following parameters: age, sex, heart rate, oximetry, capillary blood glucose, carbon monoxide (CO) concentration in exhaled air, and alcohol use disorder identification test (AUDIT). Qualitative and quantitative analyses of saliva included sialometry, viscosity, pH, and cotinine concentrations. Furthermore, the EG and CG salivary metabolomes were compared using gas chromatography coupled with mass spectrometry (GC-MS). Data were analyzed using the Mann-Whitney test. The MetaboAnalyst 6.0 software was used for statistical analysis and biomarker evaluation. The EG showed high means for exhaled CO concentration and AUDIT but lower means for oximetry and salivary viscosity. Furthermore, 10 metabolites (isoleucine, 2-hydroxyglutaric acid, 3-phenyl-lactic acid, linoleic acid, 3-hydroxybutyric acid, 1,6-anhydroglucose, glucuronic acid, valine, stearic acid, and elaidic acid) were abundant in EG but absent in CG. It was concluded that e-cig users had high rates of alcohol consumption and experienced significant impacts on their general health, including increased cotinine and CO concentration in exhaled air, decreased oximetry, and low salivary viscosity. Furthermore, they showed a notable increase in salivary metabolites, especially those related to inflammation, xenobiotic metabolism, and biomass-burning pathways.

Origin of biomarkers (PAH, n-alkane, hopane, estrane) in different colors of plastic resin pellets and surface sediments from coastal area of the Makuran-Oman Sea

The unique attributes of the study area, situated near the Strait of Hormuz—an extensively utilized oil shipping corridor for Iran and neighboring Arabian nations—encompass oil extraction and exploitation, the establishment of an oil export hub, the advancement of petrochemical industries, as well as tourism and transportation activities. This research represents the first examination of the sources of plastic resin pellet release, addressing both local and non-local contributions. To conduct this study, samples of plastic resin pellet and coastal and intertidal surface sediments were collected from seven stations on the shores of the Oman Sea in Hormozgan province (Sirik, Garook, Ziarat, Karpan, Koohestak, Gohardo, and Kargan) with four replications to determine the origin and spatial distribution pattern of hydrocarbons and the diffusion source of plastic resin pellets (offshore or regional). Plastic resin pellets were separated based on color (white, yellow, brown, and black). Soxhlet was used to extract hydrocarbons, two stages of column chromatography were used to separate compounds, and gas chromatography–mass spectrometry (GC–MS) was used to identify and determine their concentration. The total n-alkanes concentration ranged from 2940 to 18,711 (μg/g) in coastal surface sediments, from 19,721–1678 (μg/g) in intertidal surface sediments, and from 11,481.50 to 55,601.41 (μg/g) in plastic resin pellets. A similar trend was found for the total PAH concentration which ranged from 135.57 to 3890.62 (ng/g) in coastal sediments, from 1820.28 to 6579.55 (ng/g) in intertidal sediments, and from 3714.19 to 66/1920451 (ng/g) in plastic resin pellets. According to the sediment pollution criteria, a high pollution level was assessed in most of the stations. In most of the surface sediments and plastic resin pellets, the presence of unresolved complex mixture (UCM), the carbon preference index (CPI) lower than 1, and the diagnostic ratios of PAH, hopane, and sterane compounds indicated petrogenic origin for hydrocarbons. The results of principal component analysis based on 16 diagnostic ratios of PAH, n-alkane, hopane, and sterane compounds showed that brown and black plastic resin pellets were placed in a different group than the coastal and intertidal sediments and white and yellow plastic resin pellets. Most likely, the diffusion source of brown and black plastic resin pellets is different and through open water.

Tuber cumberlandense and T. canirevelatum, two new edible Tuber species from eastern North America discovered by truffle-hunting dogs

ABSTRACT Ectomycorrhizal fungi in the genus Tuber form hypogeous fruiting bodies called truffles. Many Tuber species are highly prized due to their edible and aromatic ascomata. Historically, there has been attention on cultivating and selling European truffle species, but there is growing interest in cultivating, wild-harvesting, and selling species of truffles endemic to North America. North America has many endemic Tuber species that remain undescribed, including some that have favorable culinary qualities. Here, we describe two such Tuber species from eastern North America. Maximum likelihood and Bayesian phylogenetic analyses of ITS (internal transcribed spacer), tef1 (translation elongation factor 1-alpha), and rpb2 (second largest subunit of RNA polymerase II) sequences were used to place these species within a phylogenetic context. We coupled these data with morphological analyses and volatile analyses based on gas chromatography–mass spectrometry. Tuber cumberlandense, sp. nov. (previously referred to as Tuber sp. 66), is a member of the Rufum clade that has been opportunistically harvested for commercial sale from T. melanosporum orchards across eastern North America. Tuber canirevelatum, sp. nov. belongs in the Macrosporum clade and thus far is only known from eastern Tennessee, USA. Both new species were discovered with the assistance of trained truffle dogs. The volatile profiles of T. canirevelatum and T. cumberlandense were measured in order to characterize aromas based on the chemical compounds produced by these fungi. Ascomata from both species were enriched in acetone, dimethyl sulfide, 1-(methylthio)-1-propene, and 1-(methylthio)propane. In this work, we celebrate and encourage the use of trained truffle-hunting dogs for fungal biodiversity discovery and research.

Structural analysis of Pleurotus ferulae polysaccharide and its effects on plant fungal disease and plant growth

A novel polysaccharide, named as PFP1–1 (23 kDa), was isolated from the fruiting body of Pleurotus ferulae. Structural analysis revealed that PFP1–1 is primarily composed of mannose, galactose, glucose and fucose, with a molar ratio of 41.50:41.92:4.65:1.93. Infrared spectroscopy analysis showed the presence of characteristic absorption peaks associated with polysaccharides. Further analysis using gas chromatography–mass spectrometry (GC–MS) and Nuclear Magnetic Resonance (NMR) indicated that the polysaccharide mainly composed of → 6) -α-D-Galp- (1 →, → 2,6) -α-D-Galp- (1 → and a small amount of → 4) -α-D-Glcp- (1 →. The branched chain is mainly composed of β-D-Manp- (1 → and α-D-Glcp- (1 → connected at the O-2 position of the sugar residue → 2,6) -α-D-Galp- (1 →. PFP1–1 exhibited significant antifungal activity against Rhizoctonia solani and promoted cucumber plant growth. The mycelial growth inhibition rate of PFP1–1 against R. solani reached 70 %. In pot experiments, cucumber seedlings treated with PFP1–1 demonstrated resistance to R. solani infection and the incidence rate was significantly reduced to 22.92 %. PFP1–1 increased the root length and fresh weight of cucumber seedlings and enhanced the stress and disease resistance of plants by increasing the activities of superoxide dismutase, peroxidase and polyphenol oxidase. In conclusion, the present study provides a theoretical and experimental basis for the application of P. ferulae polysaccharide in promoting plant growth and controlling plant diseases.

Evaluation of the phytochemical, bioactive compounds and descriptive sensory of encapsulated Lingzhi (Ganoderma lucidum) extracts with combined wall materials for masking effect on the perception of off-flavour and bitterness.

Lingzhi mushroom (Ganoderma lucidum) is known as a medicinal mushroom that can be utilized in various functional foods available in the market, including powders, dietary supplements, and tea. However, its use is limited due to factors such as bitterness, flavour, and astringency. The objective of this study is to characterize and quantify the sensory profile of Lingzhi mushroom samples (fresh, dried and Lingzhi extracts) using quantitative descriptive analysis and investigate the physicochemical and sensory properties of encapsulated Lingzhi extracts using different ratios of wall material (maltodextrin, gum Arabic and modified starch from rice flour). The optimal ratio for encapsulation involved 32.75% maltodextrin, 42.25% gum Arabic, and 25% modified starch w/w. Three parallel experiments were performed under practical conditions, resulting in average encapsulation efficiencies of 88.39±0.09% for flavonoids 89.53±0.06% for polysaccharides and 0.31± 0.01 of water activity. The sensory descriptive analysis indicated the following ratings: brown sugar aroma (4.36±0.17), earthy aroma (22.04±0.12), nutty aroma (2.00±0.01), fresh mushroom aroma (11.18±0.19), dried Lingzhi aroma (3.08±0.13), black tea aroma (4.50±0.19), salty taste (1.00±0.01), earthy flavour (23.14±0.22) and Mushroomy (after taste) (2.06±0.09), respectively. The flavour identified of Lingzhi extracts and encapsulated by gas chromatography electronic nose (GC-E-Nose). The result showed ten flavour compounds (Acetaldehyde, Methanethiol, Propanal, propane-2-one, Methyl acetate, 2-methyl propanal, Ethyl Acetate, Heptane, 1-Butanamine, 2-methyl butanal, Thiophene). Optimizing the encapsulation conditions has a significant impact on reducing off-flavours and bitterness. Comparing the flavour profiles of Lingzhi extracts with encapsulated Lingzhi extracts using gas chromatography electronic nose (GC-E-Nose). Encapsulation technology represents a burgeoning field that holds immense potential in ensuring the stability of functional ingredients and facilitating their incorporation into instant beverage products.

Assessing the Effect of Minimally Invasive Lipid Extraction on Parchment Integrity by Artificial Ageing and Integrated Analytical Techniques.

To assess the short and long-term effect of a newly developed minimally invasive lipid extraction method on parchment, sacrificial pieces of parchments were subjected to artificial ageing and investigated using various analytical methods. Lipids were extracted using our novel vacuum-aided extraction method and characterised by high-temperature gas chromatography (HTGC-FID). Lipids were identified as arising from degraded animal fats. The physical, molecular, and mechanical properties of the parchment samples before/after lipid extraction, and before/after ageing were assessed using scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and pure shear single notch fracture testing. SEM imaging allowed for an assessment of potential structural changes of the collagen fibres while FTIR was used to investigate the possible molecular changes indicated by changes in amide I and II bands. Mechanical tests were used to record the changes in brittleness and stiffness occurring in the materials through lipid extraction and ageing. The multimodal investigation did not highlight measurable changes in the structural, molecular, and mechanical properties of the lipid-extracted parchment, thus indicating the suitability for the minimally invasive lipid extraction method to be applied to historical parchments.

Glycyrrhizic acid and patchouli alcohol in Huoxiang Zhengqi attenuate intestinal inflammation and barrier injury via regulating endogenous corticosterone metabolism mediated by 11β-HSD1

Ethnopharmacological relevanceUlcerative colitis (UC), a chronic inflammatory bowel disease, has become a significant public health challenge due to the limited effectiveness of available therapies. Huoxiang Zhengqi (HXZQ), a well-established traditional Chinese formula, shows potential in managing UC, as suggested by clinical and pharmacological studies. However, the active components and mechanisms responsible for its effects remain unclear. Aim of studyThis study aimed to identify the bioactive components of HXZQ responsible for its therapeutic effects on UC and to elucidate their underlying mechanisms. Materials and methodsThe effect of HXZQ against dextran sodium sulfate (DSS) -induced colitis was investigated. Ingredients in HXZQ were characterized and analyzed in colitic mice using liquid chromatography–mass spectrometry (LC-MS) and gas chromatography–mass spectrometry (GC-MS). In vitro, biological activity of compounds was assessed using lipopolysaccharide (LPS)-induced Ana-1 cells and bone marrow-derived macrophages (BMDMs), tumor necrosis factor-alpha-induced Caco-2 cells, and isolated intestinal crypts from colitic mice. These results were confirmed in vivo. The targets of the components were identified through bioinformatics analysis and validated via molecular docking, enzyme inhibition assays, and in vivo experiments. Hematoxylin and eosin (HE) staining, periodic acid-Schiff (PAS) staining, immunohistochemistry, enzyme-linked immunosorbent assay (ELISA), western blotting, and quantitative real-time polymerase chain reaction (qPCR) were employed to confirm the pharmaceutical effects. ResultsA clinical equivalent dose of HXZQ (2.5 mL/kg) effectively treated DSS-induced colitis. 113 compounds were identified in HXZQ, with 35 compounds detected in colitic mice. Glycyrrhizic acid (GA) and patchouli alcohol (PA) emerged as key contributors to the anti-colitic effects of HXZQ. Further investigation revealed that HXZQ and its active components decreased the levels of pro-inflammatory cytokines TNF-α, interleukin-1β (IL-1β), and interleukin-6 (IL-6) in colon, likely by inhibiting nuclear factor kappa-B (NF-κB) signaling pathway. This inhibition indirectly activated the intestinal farnesoid X receptor (FXR) signaling pathway, correcting bile acid imbalances caused by colitis. Additionally, these components significantly enhanced the expression of tight junction proteins ZO-1 and Occludin, as well as the adhesion protein E-cadherin, and reduced goblet cell loss, thereby repairing intestinal barrier injury. Mechanistically, GA and PA were found to inhibit 11β-hydroxysteroid dehydrogenase 1 (11β-HSD1) activity, leading to increased local active corticosterone levels in the intestine to exert anti-inflammatory effects. Notably, the inhibition of 11β-HSD1 with the selective inhibitor BVT ameliorated colitis in mice. ConclusionsHXZQ exhibits therapeutic effects on UC, primarily through GA and PA inhibiting 11β-HSD1. This suggests new natural therapy approaches for UC and positions 11β-HSD1 as a potential target for colitis treatment.

Improving Quality Profiles of Summer-Autumn Tea Through the Synergistic Fermentation with Three Fungal Strains

The co-fermentation of summer-autumn tea with Aspergillus niger and Eurotium cristatum effectively reduces bitterness and astringency, enhances flavor and quality, and increases market appeal and economic value. This study investigated the dynamic changes in metabolites, flavor characteristics and quality indicators of summer-autumn tea during fermentation. Using headspace solid-phase microextraction gas chromatography (HS-SPME-GC-MS), 96 key metabolites were identified, significantly enhancing the tea's aroma and flavor. On the fourth day of fermentation, the content of ester catechins (EGCG, ECG) decreased by 79.44% and 79.57%, respectively, while non-ester catechins (EGC, C, EC) increased by 175.47%, 228.18%, and 138.73%, respectively. Additionally, the gallic acid content increased by 755.58%, along with rises in free amino acids and soluble sugars. Sensory evaluation focused on taste, soup color, and aroma, resulting in a total score of 80.67. The intensity of astringency, bitterness, and sourness in the tea infusion gradually decreased, while sweetness, umami, and aroma intensified. These findings underscore the significant role of the synergistic action of the three strains in developing the unique flavor profile of summer-autumn tea during fermentation. This research lays the foundation for quality control and resource development in the processing of summer-autumn tea.

The effects of sample preparation on the interpretation of pyrolysis-based organic matter analysis in immature oil shale

Oil shale as well as shale oil and shale gas are significant energy resources with huge reserves present in different parts of the world. Various geochemical proxies have been applied to assess the petroleum potential of oil shales with samples pre-treated in various ways, e.g. as whole rock or demineralized sample or as solvent extracted rock/kerogen. In this respect, it is important to understand and quantify, how achieved geochemical parameters are influenced by pre-treatment. In this study, a systematic comparison is presented based on a study on i) whole rock, ii) extracted whole rock, iii) kerogen concentrate, and iv) extracted kerogen concentrate obtained after solvent extraction of demineralized shales. In total, seven immature, organic matter-rich samples from the Miocene lacustrine sediments of the Nördlinger Ries impact crater, Germany, were pretreated in this way leading to overall 28 samples. A set of elemental analysis (C, H, N), Rock-Eval pyrolysis, and Curie Point-pyrolysis–gas chromatography–mass spectrometry measurements were performed on these pretreated samples. Mineral matter removal leads to significant increase of total organic carbon, but also thermally evaporable and pyrolytically cracked organic matter (Rock-Eval S1 and S2 peaks). To some extent, labile organic matter represented in the original S2 peak can be destructed by mineral removal with hydrochloric and hydrofluoric acid, as shown by elevated values of PI [S1/(S1 + S2)] after demineralization. The organic matter type tends to be more petroleum-prone with raised hydrogen index (HI) and aliphaticity values after demineralization, while Rock-Eval Tmax values commonly applied as parameters for thermal maturity tend to decrease, though not for all samples.Reduced TOC, S1, S2 and PI values of extracted samples suggest that both thermally evaporable and additionally some non-evaporable but soluble organic matter hidden in the original S2 peak can be lost after solvent extraction. Increased values of HI, H/C and N/C of extracted samples indicate more oil-prone organic matter types than unextracted samples. Typical maturity-related parameters such as aliphaticity and Rock-Eval Tmax decrease. Smectite and zeolites, which are abundant in the samples, are suggested to protect organic matter to some extent against solvent extraction, influencing a variety of geochemical proxies and the occurrence of metal cation-containing minerals. Zeolite invigorates the protection effect.

Cytotoxic potential of Hemp seed oil and molecular docking studies with inflammatory markers of diabetic cardiomyopathy

Present study was to assess the potential cytotoxic effects of commercially available Hemp seed oil and the effectiveness of its compounds in inhibiting inflammatory markers associated with diabetic cardiomyopathy. The bioactive components of Hemp seed oil were analysed using gas chromatography coupled with mass spectrometry (GC–MS). To evaluate the oil's cytotoxic properties, a modified 3-(4, 5-dimethylthiazol-2-yl)-2, 5-diphenyltetrazolium (MTT) assay was conducted on L929 cells (a mouse fibroblast cell line). Furthermore, an in vivo antiangiogenic assessment of the oil was performed using the chick chorioallantoic membrane (CAM) model, following a laboratory-standardized protocol. Docking and simulation studies were carried out to examine the binding and stability of the oil's compounds with inflammatory markers relevant to diabetic cardiomyopathy. The GC–MS analysis revealed that hemp seed oil contains several compounds, including Cannabidiol, Benzenemethanaminium, Dronabinol, Cannabinol, and Squalene. The cytotoxicity assessment on L929 cells demonstrated that Hemp seed oil did not exhibit any harmful effects at a concentration of 2.5 - 5 mg/mL. The CAM model confirmed the presence of antiangiogenic properties in Hemp seed oil, as evidenced by the inhibition of vascular patterns and blood vessel dissolution in the eggs. Additionally, docking and molecular dynamics (MD) simulations indicated that Benzenemethanaminium and Cannabielsoin exhibited the highest inhibitory efficacy and stability when interacting with IL-1β and C-reactive protein, respectively. This study suggests that Hemp seed oil possesses anti-inflammatory and anti-angiogenic properties, making it a potential herbal remedy for patients with diabetic cardiomyopathy.

Effect of Matrix on the Aroma Sensorial Expression of Osmanthus fragrans in Kuei Hua Chen Chiew

To develop a low-alcohol, low-sugar Kuei Hua Chen Chiew (KHCs) without compromising its flavor profile, it is essential to investigate the impact of matrix substances in wine on the overall aroma and taste of KHCs. In this study, gas chromatography–mass spectrometry and food sensory evaluation methods were used to identify the key aromatic components related to the aroma characteristics of Osmanthus fragrans. Ten specific compounds were found to significantly influence the fragrance profile of O. fragrans. Sensory analysis further identified four primary aroma attributes of O. fragrans: floral, fruity, sweet, and herbal notes. Simulated KHCs solutions were prepared to examine the effects of sugar and ethanol on osmanthus aroma and related compounds. Increased sugar content enhanced floral, fruity, and sweet aromas in the system, while ethanol addition intensified herbal notes and associated volatile compounds.

Examining the effects of processing techniques on the quality of hawk tea through liquid chromatography–tandem mass spectrometry and two-dimensional gas chromatography–time-of-flight mass spectrometry

Processing techniques are critical factors influencing the quality of hawk tea, yet systematic studies on their effects are limited. This study investigates the impact of four key processing procedures—fixation, reddening, fermentation, and compressing—using sensory evaluation, LC-MS/MS, and GC × GC-TOF-MS. Analysis identified 6951 non-volatile metabolites, including 107 marker metabolites, primarily in flavonoid synthesis and degradation pathways. Fermentation increased sweetness and richness by enhancing sugars and amino acid content, while significantly reducing flavonoid levels. Reddening improved flavor, color, and retained more beneficial flavonoids. Volatile analysis detected over 1800 compounds, including 398 volatile marker metabolites. Fermentation increased alcohols and heterocyclic compounds, reducing hydrocarbons and ketones. Additionally, 26 camphoraceous and 12 pungent aroma compounds characteristic of hawk tea were identified, and an aroma-flavor correlation map was established. By elucidating the impact of processing methods on its chemical and sensory properties, this study lays the groundwork for targeted quality control of hawk tea.

Development and Validation of a Gas Chromatography Method for Quantifying Metham Sodium in Diverse Plant Origin Foods

Development and Validation of a Gas Chromatography Method for Quantifying Metham Sodium in Diverse Plant Origin Foods