Can Infrared Spectroscopy Detect Adulteration of Kakadu Plum (Terminalia ferdinandiana) Dry Powder with Synthetic Ascorbic Acid?

Cozzolino, Daniel; Phan, Anh Dao Thi; Aker, Saleha; Smyth, Heather E.; Sultanbawa, Yasmina

doi:10.1007/s12161-021-02031-2

Cited by 8 publications

(3 citation statements)

References 18 publications

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“…According to previous studies, the Kakadu plum contains 75 times more vitamin C than oranges [43]. Vitamin C, or ascorbic acid, is a dietary antioxidant that is necessary for humans, which can easily be degraded in the presence of excessive heat, water, and air [44,45]. Though the drying process and reflux were our choice for the extraction method in this study, the aqueous extract of KKD from the NT still exhibited the highest amount of vitamin C compared with the KKD from WA.…”

Section: Resultsmentioning

confidence: 99%

“…Dry weights of 88.66 ± 2.92 mg/g and 52.83 ± 1.85 mg/g of vitamin C were determined from KKD-NT and KKD-WA, respectively. According to previous reports, the Kakadu plum has a higher level of ascorbic acid (vit-C) than other domestic fruits, and 900 times more ascorbic acid than blueberries [44,45]. Moreover, it has been reported that KKD contains a much larger amount of vitamin C than common natural sources of vitamin C such as lemons and oranges [46].…”

Section: Resultsmentioning

confidence: 99%

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Protective Effect and Potential Antioxidant Role of Kakadu Plum Extracts on Alcohol-Induced Oxidative Damage in HepG2 Cells

et al. 2021

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Serial alcohol consumption causes alcoholic liver disease (ALD), which can lead to fatty liver, hepatitis, and cirrhosis. Terminalia ferdinandiana (Kakadu plum) is an indigenous fruit of Australia, which is utilized as a functional food. It is a commercially important antioxidant as it contains a more eloquent level of ascorbic acid than other oranges. In this study, we analyzed the chemical constituents of vitamin C, gallic acid, ellagic acid, and daidzin via High-performance liquid chromatography (HPLC) in the Kakadu plum from two different regions including the Northern Territory (NT) and Western Australia (WA), and compared their biochemical properties. The vitamin C content was much higher (almost 70%) in Kakadu plum (KKD) from the NT than WA. Moreover, ROS generation was inhibited significantly in HepG2 (human hepatoma) cells with the KKD-NT extract treatment when compared to the KKD-WA extract treatment. The cytotoxicity produced by ethanol was significantly suppressed in response to the treatment with both of the samples. In addition, our samples (KKD-NT and KKD-WA) increased the activity of two key enzymes involving alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) that metabolize ethanol. These results show the biochemical confirmation of the mechanism by which KKD exhibits its biological functions including relief from alcohol hangovers as well as protection of the liver cells by the suppression of ROS production and toxic insults.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Protective Effect and Potential Antioxidant Role of Kakadu Plum Extracts on Alcohol-Induced Oxidative Damage in HepG2 Cells

et al. 2021

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“…Metabolomics can be used to give both a fingerprint of the "terroir" metabolome and to identify key compounds to use as biomarkers for specific locations (25,26) which can be used to guarantee the origins of a product and to protect against food fraud (23). One study of Kakadu plums using attenuated total reflectance mid infrared spectroscopy has shown that adulteration with synthetic ascorbic acid can be detected (27). Further food chemistry analysis in the near future is likely to include more of these types of profiling of other native plant foods and more in-depth chemical and metabolite composition analysis of previously studied ones.…”

Section: Food Chemistry and Australian Native Plant Foodsmentioning

confidence: 99%

The Framework for Responsible Research With Australian Native Plant Foods: A Food Chemist's Perspective

et al. 2022

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Australia is a rich source of biodiverse native plants that are mostly unstudied by western food science despite many of them being ethnofoods of Australian Indigenous people. Finding and understanding the relevant policy and legal requirements to scientifically assess these plants in a responsible way is a major challenge for food scientists. This work aims to give an overview of what the legal and policy framework is in relation to food chemistry on Australian native plant foods, to clarify the relationships between the guidelines, laws, policies and ethics and to discuss some of the challenges they present in food chemistry. This work provides the framework of Indigenous rights, international treaties, federal and state laws and ethical guidelines including key legislation and guidelines. It discusses the specific areas that are applicable to food chemistry: the collection of plant foods, the analysis of the samples and working with Indigenous communities. This brief perspective presents a framework that can be utilized by food chemists when developing responsible research involving plant foods native to northern Australia and can help them understand some of the complexity of working in this research area.

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Non-destructive assessment of vitamin C in foods: a review of the main findings and limitations of vibrational spectroscopic techniques

Tirado-Kulieva¹,

Hernández-Martínez

Suomela

2022

Eur Food Res Technol

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The constant increase in the demand for safe and high-quality food has generated the need to develop efficient methods to evaluate food composition, vitamin C being one of the main quality indicators. However, its heterogeneity and susceptibility to degradation makes the analysis of vitamin C difficult by conventional techniques, but as a result of technological advances, vibrational spectroscopy techniques have been developed that are more efficient, economical, fast, and non-destructive. This review focuses on main findings on the evaluation of vitamin C in foods by using vibrational spectroscopic techniques. First, the fundamentals of ultraviolet–visible, infrared and Raman spectroscopy are detailed. Also, chemometric methods, whose use is essential for a correct processing and evaluation of the spectral information, are described. The use and importance of vibrational spectroscopy in the evaluation of vitamin C through qualitative characterization and quantitative analysis is reported. Finally, some limitations of the techniques and potential solutions are described, as well as future trends related to the utilization of vibrational spectroscopic techniques.

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Can Infrared Spectroscopy Detect Adulteration of Kakadu Plum (Terminalia ferdinandiana) Dry Powder with Synthetic Ascorbic Acid?

Cited by 8 publications

References 18 publications

Protective Effect and Potential Antioxidant Role of Kakadu Plum Extracts on Alcohol-Induced Oxidative Damage in HepG2 Cells

Protective Effect and Potential Antioxidant Role of Kakadu Plum Extracts on Alcohol-Induced Oxidative Damage in HepG2 Cells

The Framework for Responsible Research With Australian Native Plant Foods: A Food Chemist's Perspective

Non-destructive assessment of vitamin C in foods: a review of the main findings and limitations of vibrational spectroscopic techniques

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