Chemical composition of industrially and laboratory processed Cyperus esculentus rhizomes

Vega-Morales, T.; Mateos-Díaz, C.; Pérez-Machín, R.; Wiebe, Julia C.; Gericke, Nigel; Alarcón, Claudio; López‐Romero, Juan Manuel

doi:10.1016/j.foodchem.2019.05.170

Cited by 20 publications

(13 citation statements)

References 24 publications

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“…Recently, oleamide was detected in 2 out of 7 commercial Stevia rebaudiana (Bert.) Bertoni extracts 42 and in Cyperus esculentus rhizome extract 43 although its plant origin have not been proven. Oleamide could have been involved in the analysed extracts during extraction procedures.…”

Section: Discussionmentioning

confidence: 99%

Interference of oleamide with analytical and bioassay results

Jug

Naumoska

Metličar

et al. 2020

Sci Rep

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During sample preparation and analysis, samples are coming in contact with different labware materials. By four unrelated analytical (phytochemical and pharmaceutical) case-studies and employing different analytical techniques, we demonstrated the potential misinterpretation of analytical results due to the use of contaminants-leaching labware during sample handling. Oleamide, a common polymer lubricant and a bioactive compound, was identified as a main analytical interference, leaching from different labware items into solvents, recognised as chemically compatible with the tested polymer material. Moreover, anti-inflammatory effect of oleamide at 100 μg mL −1 and considerable pro-inflammatory effect of the plastic syringe extractables (containing oleamide) at the same level were shown in a TLR4-based bioassay. Taking these results into account, together with the fact that oleamide can be a compound of natural origin, we would like to notify the professional public regarding the possible erroneous oleamide-related analytical and bioassay results due to the use of oleamide-leaching labware. Researchers are alerted to double check the real source of oleamide (labware or natural extract), which will prevent further reporting of false results. Analysis of procedural blanks with de-novo developed UHPLC-ESI-MS method is, among some other strategies, proposed for detection of oleamide interference and avoidance of misleading results of certain analyses.Due to the convenient use, plastic equipment is omnipresent in analytical and biological laboratories. Plastic additives, which enhance polymer properties, prolong their shelf-life and increase their functionality, are inevitably used during its production 1 . Among the known lubricants and slip additives, fatty acid amides are recognised, including oleamide, erucamide and stearamide 2,3 . Due to the lower number of carbon atoms, oleamide migrates faster from the polymer compared to erucamide and stearamide 2 .Moreover, oleamide is a bioactive signaling molecule found in cerebrospinal fluid of sleep-deprived animals 4,5 . It is reported to affect cannabinergic CB-1 6 , GABA A and serotonergic 5-HT receptors 7,8 and to possess anti-inflammatory activity 9-13 . Various other pharmacological effects of oleamide such as cannabinoid like behaviour 6,14 , inhibition of the enzyme human monoamine oxidase B 8,15 , closure of gap-junctions 16 and activation of TRPV1 vanilloid receptors 16 are also communicated. Despite the already reported studies regarding bioassay interferences 8,15,17 from plastic labware leachables, including oleamide, it has been continuously reported as analyte in natural extracts 5,11,12,[18][19][20][21] . At the same time, it has been rarely double checked to be a possible plastic labware interference 22-25 , perhaps due to its natural origin. For instance, few fatty acid amides (myristamide, palmitamide, linoleamide, elaidamide, stearamide and erucamide), frequently used as lubricating agents in polymer industry 26 , were reported to be the responsible co...

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Section: Discussionmentioning

confidence: 99%

Interference of oleamide with analytical and bioassay results

Jug

Naumoska

Metličar

et al. 2020

Sci Rep

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“…It has high oil content and oil quality, and can be widely planted as a raw material for edible oil [3,4]. As a by-product of tiger nut oil production, defatted tiger nut flour contains many nutrients such as starch, sugar, dietary fiber, protein, vitamins, and minerals [5,6]. It is a raw material for low-fat food with high nutritional value.…”

Section: Introductionmentioning

confidence: 99%

“…Too much baking will destroy amino acids and sugars and convert the dominant flavor to a burnt one and cause bitterness [11]. The defatted tiger nut flour contains abundant sugars and amino acids, which can be used as suitable flavor precursors [5,10]. Proper baking condition can retain the flavor of defatted tiger nut flour, increasing the sweet, caramel, and nutty flavors as well as special aromas such as floral and fruity [12].…”

Section: Introductionmentioning

confidence: 99%

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

Guan

Liu

et al. 2022

Foods

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In order to screen for a proper baking condition to improve flavor, in this experiment, we analyzed the effect of baking on the flavor of defatted tiger nut flour by electronic tongue (E-tongue), electronic nose (E-nose) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). According to E-tongue and E-nose radar plots and principal component analysis (PCA), baking can effectively change the taste and odor of defatted tiger nut flour, and the odors of samples with a baking time of >8 min were significantly different from the original odor of unbaked flour. Moreover, bitterness and astringency increased with longer baking times, and sweetness decreased. HS-SPME-GC-MS detected a total of 68 volatile organic compounds (VOCs) in defatted tiger nut flour at different baking levels, and most VOCs were detected at 8 min of baking. Combined with the relative odor activity value (ROAV) and heat map analysis, the types and contents of key flavor compounds were determined to be most abundant at 8 min of baking; 3-methyl butyraldehyde (fruity and sweet), valeraldehyde (almond), hexanal (grassy and fatty), and 1-dodecanol, were the key flavor compounds. 2,5-dimethyl pyrazine, and pyrazine, 2-ethylalkyl-3,5-dimethyl- added nutty aromas, and 1-nonanal, 2-heptanone, octanoic acid, bicyclo [3.1.1]hept-3-en-2-ol,4,6,6-trimethyl-, and 2-pentylfuran added special floral and fruity aromas.

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“…In the current study, we aim to assess the potential of a commercial synbiotic formulation to modulate gut microbiota composition and functionality in relation to potential psycho-biotic activity. This formulation includes lupin flour (containing mainly cellulose, galactan and galactomannan polysaccharides) [23], tapioca fiber (containing mainly resistant dextrin) [24], tiger-nut flour (containing mainly xyloglucan polysaccharides and rich in flavonoids and sterols such as quercetin, myricetin and stigmasterol) [25,26], gold kiwifruit powder (containing mainly pectin polysaccharides and rich in flavonoids) [27] and probiotic Bacillus coagulans GBl-30,6086 (GanedenBC30) [28]. We employed an ex vivo continuous fermentation model that mimics the physiological conditions of the proximal colon to test this formulation against a no-treatment control and a control consisting of common, non-fermentative, food-grade dietary fiber (microcrystalline cellulose).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Prebiotic Potential of a Commercial Synbiotic Food Ingredient on Gut Microbiota in an Ex Vivo Model of the Human Colon

et al. 2020

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Behavior and mood disorders have been linked to gut microbiota dysbiosis through the “microbiota-gut-brain axis”. Microbiota-targeting interventions are promising therapeutic modalities to restore or even maintain normal microbiome composition and activity in these disorders. Here, we test the impact of a commercial synbiotic formulation on gut microbiota composition and metabolic activity. We employed an ex-vivo continuous fermentation model that simulates the proximal colon to assess the effect of this formulation on microbiota structure and functionality as compared to no treatment control and microcrystalline cellulose as a dietary fiber control. The test formulation did not alter the diversity of gut microbiota over 48 h of treatment. However, it induced the enrichment of Lactobacillus, Collinsella and Erysipelotrichaceae. The test formulation significantly increased the level of microbiota-generated butyrate within 12 h of treatment as compared to 24 h required by microcrystalline cellulose to boost its production. The test formulation did not lead to a significant change in amino acid profiles. These results provide evidence of potential benefits related to synbiotic effects and general gut health and support the potential of this food formulation as a therapeutic dietary intervention in mood and behavior disorders.

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Chemical composition of industrially and laboratory processed Cyperus esculentus rhizomes

Cited by 20 publications

References 24 publications

Interference of oleamide with analytical and bioassay results

Interference of oleamide with analytical and bioassay results

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

Evaluation of the Prebiotic Potential of a Commercial Synbiotic Food Ingredient on Gut Microbiota in an Ex Vivo Model of the Human Colon

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